Whether you’re attending or hosting a summertime gathering, one thing’s for sure: food always brings people together. And with Christmas just around the corner, it's the perfect time to reset and reconnect with your favourite people over a few simple, budget friendly dishes that will satisfy your hungry guests.

 Give these two simple share plate recipes a try this Christmas.

 BBQ Prawns with Mango Corn Salsa

Ingredients:

●        1 tbsp Extra Virgin Olive Oil

●        1 shallot, finely chopped

●        1 red chilli/jalapeno, finely chopped

●        1 corn cob

●        1 mango, diced

●        2 spring onion, thinly sliced 

●        ½ bunch coriander, chopped

●        Lime juice (to taste)

●        Salt (to salt) 

●        12 raw prawns

●        1 tsp smoked paprika 

●        Lime wedges to serve

 Method:

1. Prepare a grill for high heat and prep corn cob by brushing a thin layer of oil all over. Place corn on the grill and char for 10 minutes to your liking. 
2. Cut corn from the cob by placing a smaller bowl inside a larger bowl to catch all the kernels. Combine kernels with mango, shallot, spring onion, coriander, lime juice, and salt and set aside. 
3. For the prawns, toss with the remaining extra virgin olive oil and season with paprika and salt. BBQ or pan fry prawns on each side for two minutes until just cooked through and are beginning to char. Remove from heat and arrange on a serving platter on top of the mango corn salsa.

Raspberry Pistachio Ice Cream Bundt Cake 

 Ingredients:

●        1L tub of vanilla ice cream, softened

●        3 x punnets of fresh raspberries

●        1 cup of raspberry jam, softened

●        250g pistachio nuts

●        100g milk arrowroot biscuits

●        100g salted butter

Method:

1. Grease a 2.75L bundt tin or other mould. 
2. Divide 2 ½ punnets of raspberries, raspberry jam, and 100g of pistachios into three equal parts.
3. Spoon ⅓ of softened ice cream into the prepared mould and layer with raspberries, jam and pistachios. Repeat this step twice more, cover and freeze overnight. 
4. For the base, process biscuits and 150g of pistachios until they’re finely chopped. In a pot, melt butter over a medium heat until it has turned golden brown. 
5. Combine the butter and biscuit mixture into a bowl and press firmly over the top of the bundt tin. Return to the freezer for two hours or until set. 
6. To serve, dip the base of the tin into warm water briefly then invert the tin onto a chilled plate. Drizzle with some melted raspberry jam, remaining fresh raspberries and pistachios.

 These delicious festive share plates are sure to entice the whole party and make your festive feasts truly unforgettable.

 Head to Warriewood Square today to stock up on all your fresh food ingredients and festive cooking needs.