Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes
Difficulty: Easy


  • 1 cup leftover cooked lamb, fat removed and meat shredded
  • 10ml Staffords Apple jelly
  • 20ml balsamic vinegar
  • 1 pack soba noodles or baby marrow noodles, cooked until just done and shocked in ice water to stop cooking, drained
  • 4-6 raw Brussels sprouts, finely shredded
  • 4-6 Button mushrooms, thinly sliced
  • ½ yellow pepper, thinly sliced
  • 1 large carrot, peeled and grated
  • 1 large avocado, diced
  • 2 cooked beetroot, diced
  • 3 spring onions, thinly sliced
  • 2tbsp pumpkin or sunflower seeds
  • 2tbsp leftover festive nuts, roughly chopped
  • 2tbsp dried cranberries
  • 2tbsp pomegranate seeds
  • big handful fresh herbs (parsley, basil, mint, chives etc), roughly chopped


  • ¾ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 2ml Staffords garlic paste


  1. Make the crème brulee according to pack instructions and allow to set in the refrigerator.
  2. To serve; Pipe or spoon the crème mixture into the choux puffs.
  3. In a small saucepan, heat the water and sugar until it caramelizes, either dip each puff into the caramel or pull the caramel with a fork to form spun sugar. Top with fresh mint and pearl dragees.


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