As part of the campaign Organic Feed Your Happy Christmas and the launch of Soil Association’s Organic Christmas Marketplace, we joined the ‘Organic. Feed Your Happy campaign’ for a festive organic feast – which, you would image, went down like a treat with the HBC team.

Choosing the organic foods that make them happy, chefs John Quilter, Gill Meller, Anna Jones, Rosie Birkett and Chetna Makan partnered with some of the UK’s leading organic producers to make Christmas recipes featuring their favourite organic ingredients, including chocolate puddings, roast dinners and raw canapes.

The menu included sweet garlic pie with a popped bean top, for a delicious vegetarian organic main course, with organic flour from Hodmedod’s, as well as three wonderful veggie sides with fresh tasty organic ingredients from organic veg box producer Abel & Cole. Roasted purple sprouting broccoli with garlic, chilli, anchovy and cream, roasted roots and fennel with sage, pumpkin seeds and labneh, and a warm salad of roast squash and pan-fried mushrooms.

As our influencers are also masters in the kitchen, we thought we’d challenged them to recreate a full Christmas menu for us – Lilo from @honeyandroots and Amie from @amie_forster were up for the challenge.

Starter and main by Amie Foster

“Christmas is the time of year when food brings people together. Organic food simply adds to the experience of good food and great company by making each and every dish taste fresh and delicious.” (Amie Forster)

Credits: Amie Foster

Organic Honey Roasted Vegetable Winter Salad – by Amie Forster

(Serves 4)
Prep time: 10 minutes
Cooking time: 30 minutes

  • 1 Butternut Squash
  • 2 Red Onions
  • 4 Parsnips
  • 3 Handfuls Spinach
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Honey
  • 1 Tbsp. Sunflower Seeds
  • 2 Tbsp. White Wine Vinegar
  • 1 Tsp. Dijon Mustard
  • Salt and Pepper to season


Pre-heat oven to 175 degrees C. Cut the butternut squash, onions and parsnips into wedges. Pop them on an oven tray and sprinkle with salt and pepper. Cook for 20 minutes in the oven. Take out of the oven and sprinkle over honey and sunflower seeds. Pop back in the oven for a further 10 minutes.

Whilst the vegetables finish cooking mix together the oil, vinegar and Dijon mustard. Pop the spinach in a bowl and pour over the oil, mustard and vinegar mix and toss the spinach leaves to make sure they are all covered.

Take the vegetables out of the oven and pop on to the spinach leaves. Sprinkle with some more sunflower seeds and serve immediately.

Credits: Amie Foster

Organic Root Vegetable and Chickpea Crumble – by Amie Forster

(Serves 2)
Prep time: 15 minutes
Cooking time: 1 hour 20 minutes

  • 2 Beetroot
  • 2 Parsnips
  • 2 Shallots
  • 2cm piece Fresh Ginger
  • 2 Tsp. Ground Ginger
  • 100ml Double Cream
  • 200ml Vegetable Stock
  • 400g tin Chickpeas
  • Knob of Butter (to cook)
  • Salt and Pepper to taste

Crumble Topping

  • 75g Plain Flour
  • 30g Chopped Hazelnuts
  • 40g Coconut Oil (solid)


Pre-heat oven to 170 degrees C. Wrap the beetroot in foil and bake for 30-40 minutes. Remove and let cool. Once you cooled peel the beetroot (tip: wear gloves!) cut it into small chunks.

Chop the parsnips into batons, boil some water and add the parsnips- cook for 3-4 minutes. Drain and leave to one side. Make the crumble topping by adding all ingredients to a bowl. Use your hands to combine it all. Season with a little salt and pepper and leave to one side.

Chop the shallots into small pieces and cook on a medium to high heat in butter until soft. Add the parsnips and cook on a low heat for 7-10 minutes.

Add fresh ginger, ground ginger, cream and stock and increase heat to medium. Cook for 5 minutes. Add chickpeas, salt and pepper and remove from the heat. Add beetroot and stir. Pour into an oven dish and top with crumble mix.

Bake for 25-30 minutes. Serve immediately.

Sweet treat and drinks by Honey & Roots

Homemade granola is easy to make and taste much better than the ones you buy in the shop.

While most of the ready-made ones contain just as much refined sugar as cookies, this homemade granola is naturally sweetened with honey, maple syrup and coconut.

Granola can turn every breakfast or dessert into heavens. Its super easy to make, it’s fun for the kids to take part in and it’s the perfect homemade Christmas present. You can easily adjust the recipe to your own preference by adding or changing the ingredients you want. You cannot go wrong, be creative.

Homemade mulled wine contains healthy herbs and spices such as clove, cinnamon and star anise, a whole lot of antioxidants, vitamins and minerals from the apples.

Remember, all ingredients are Organic.


Because that means food as it should be. Fewer pesticides, no routine use of antibiotics, better animal welfare and more wildlife.  You can find two recipes, including my favourite granola recipe with a touch of Christmas spirit, takes about 20min to make. You can store the mulled wine in sealed bottles and reheat and serve when friends and family come around.

Credits: Honey & Roots

Organic Christmas Granola – by Honey & Roots

(Serves 6-15)

Prep time: 20 mins

Cook time: 10mins

  • 300g Oats
  • 70g Pumpkin seeds
  • 50g Sesame seeds 
  • 70g Almonds
  • 70g Pistachio
  • 1 tsp Grounded Cinnamon
  • 1 tsp Grounded Cardamom
  • 0,5 tsp Himalaya Salt
  • 2 tbsp Coconut oil
  • 2 tbsp Honey
  • 1 dl Maple Syrup
  • 70g Raisins
  • 70g Dried Cranberries


Preheat oven 175.

Mix the oats, seeds and nuts (I prefer to chop the nuts a bit first!). Add the mixture to a roasting pan and add the spices, coconut oil, maple syrup and honey – leave in the oven for about 10 minutes. Remember to keep an eye on it and to mix frequently, so it does not burn and for the coconut oil, maple syrup and honey to blend well.

Take the mixture out when it looks nice and golden (10-20min). Then you add the rest of the ingredients and blend well. Voila – you made your own homemade Christmas Granola! 

Credits: Honey & Roots

Organic Apple Mulled Wine – by Honey & Roots

(Serves 4)

Overall time: 10mins

If you want a variation with alcohol, add a little rum or white wine.

  • 1L Fresh cold pressed apple juice (not from concentrate)
  • 1 Star Anise
  • 1 Cinnamon stick
  • 8 Whole Cloves
  • 4 slices of fresh ginger
  • 1 Vanilla stick (cut lengthwise)


Mix all the ingredients in a large saucepan over low heat until just before boiling point. Keep the mixture on a rolling boil for about 10minutes.

Turn off the heat and let it cool down in room temperature for a couple of hours, allowing the flavours develop. Then pour through a sieve and store it in bottles in the fridge. Serve with chopped nuts and raisins.

Organic food is food as it should be: it promotes a much more sustainable food system, with much better taste, more nutrients and promote biodiversity and animal welfare. Overal its better for our health, animals and environment.

This Christmas you’ll find lots of tasty organic food and drink to choose from in your local supermarket and independent organic retailer, or you can try a box scheme or visit a farm shop. 

What organic food makes you happy at Christmas? Share your stories and photographs at #FeedYourHappy

This article is written in partnership with Soil Association as part of the Organic Feed Your Happy campaign.