Festive Supper Club: Cooking, Easy Recipes to See in the New Year

There is something joyful about gathering friends, breaking out a few special recipes and serving food that feels celebratory but surprisingly simple to pull off. This festive supper club menu brings together rustic cooking, easy recipes that balance comfort and flair: a Tuscan-style roast pork with oozy beans, inventive haggis tacos, a sparkling rum mojito, and homemade ricotta and prosciutto ravioli. Each dish is designed to be made with love and served with a smile.

The Tuscan-style Roast Pork with Crispy Double Crackling

This is roast pork with an Italian twist: a free-range pork loin rubbed with an herb-vinegar marinade, roasted on a bed of sweet leeks, and served over a luxurious mix of butter beans, chickpeas and cannellini. The trick is the crackling and using the pan juices to enrich the bean base so the whole dish feels like one warm, comforting package.

Ingredients

• 1 large free-range pork loin
• Olive oil, red wine vinegar
• Mixed herbs (oregano, marjoram)
• Leeks (white part)
• Butter beans, chickpeas, cannellini beans
• Greens (blanched and dressed)

Quick method

1. Make a paste of chopped oregano/marjoram, olive oil and a splash of vinegar. Rub over the pork and roast until the crackling puffs and the meat is cooked through.
2. Roast the pork on a bed of sliced white leeks so they become tender and soak up flavour.
3. Use the pan drippings plus a little stock to simmer the mixed beans until they are oozy and sumptuous.
4. Blanch and dress the greens, then serve the sliced pork on a bed of beans with a spoonful of the herb sauce.

Tip: For perfect crackling pat the skin dry, score it, rub with salt and roast on high heat at the end to puff it up.

Haggis Tacos: Scotland meets Mexico

Inspired by a simple pub nacho with haggis, this idea takes slow-cooked shoulder of pork, short ribs and haggis, marinates them in a smoky red paste, then pulls the meat into tacos with bright pickles and salsa. It sounds adventurous, but the components are straightforward and ideal for party cooking.

Key components

• Slow-cooked meats (pork shoulder, short ribs, haggis/black pudding)
• Red ricardo paste (smoked ancho chilies, garlic, oregano, anatto/annatto seeds, orange)
• Corn tortilla dough (corn flour and hot water)
• Red onion pickle, blistered tomato-jalapeño salsa, avocado

How to assemble

1. Blend the chilies, anatto, garlic, orange and seasonings to make a glossy red paste. Massage into the meat mix, add onions and a splash of stock, wrap and slow-cook at low temperature until falling off the bone (about 8 hours at low oven heat for rich shoulder/rib cuts).
2. Make tortillas with corn flour and hot water, divide dough and press/roll into rounds, then char in a hot pan.
3. Pickle sliced red onion with salt and orange juice; blister tomatoes and jalapeños for the salsa and smash with garlic and coriander.
4. Fill warm tortillas with pulled meat, spoonfuls of haggis, avocado, pickled onion and salsa.

Why it works: fatty, slow-cooked meat + sharp pickles + acidic salsa creates a perfect contrast. These tacos are perfect for a crowd because the slow-cook does the heavy lifting.

Sparkling Mojito: A fizzy festive tipple

A party drink that looks and tastes festive without being complicated. This sparkling mojito swaps the usual soda for champagne or sparkling wine for immediate celebration-ready fizz.

Ingredients

• Fresh mint leaves
• Lime
• Sugar syrup
• White rum
• Champagne or sparkling wine
• Fruit ice cubes (cranberries, mint or berries frozen into large cubes)

Method

• Muddle mint, lime and sugar syrup in a jar, add a few dashes of bitters and a splash of rum.
• Pour into a glass over a big fruit ice cube and top with chilled champagne.
• Garnish with lime and a sprig of mint.

Serving tip: Freeze cranberries and mint in large ice cube trays for pretty, slow-melting cocktails.

Homemade Ricotta & Prosciutto Ravioli in Lemon Butter

Fresh pasta is easier than it looks. Using a simple ratio of 100 grams of flour to 1 egg produces silky pasta dough that becomes soft ravioli pillows when filled with ricotta, parmesan, lemon zest and prosciutto. Tossed in a lemon-scented butter, this is cooking for celebration without fuss.

Filling

• Ricotta – break up with a fork
• Parmigiano-Reggiano
• Lemon zest, black pepper, a pinch of nutmeg
• Finely sliced prosciutto

Simple pasta method

1. Make a well of flour, add whole egg or swap to two egg yolks for a richer colour. Bring together and knead until elastic; rest under a damp cloth.
2. Roll pasta thin (paper thin), dollop filling, wet edges and fold to seal, pushing out air to avoid bursting.
3. Cook ravioli 2–3 minutes in salted water. Finish in a pan with butter, lemon juice and a little cooking water to make a silky sauce. Scatter parmesan and torn basil.

"It's literally vinegar, oil, herb, salt, nothing else."

Expert tips for hosting

• Do the slow-cook step ahead: braises and slow-roasts taste even better reheated carefully.
• Use big ice cubes with fruit to keep cocktails cool without diluting quickly.
• Make pasta the morning of or freeze ravioli on trays to cook from frozen when guests arrive.
• Balance rich dishes with bright acids — pickles and citrus cut through fatty meat beautifully.

Bring it to the table

This festive lineup keeps the mood light and the flavours bold. It is perfect for anyone who enjoys cooking, easy recipes that impress without stress. With a few simple techniques — slow roasting, smart marinades, homemade tortillas and fresh pasta — a memorable supper club can happen in a single kitchen. Invite friends, pour the fizz and let the food do the celebrating.

This article was created from the video Jamie Oliver And Jimmy's Festive Feast With Joe Wicks & Sam Smith | Full Episode with the help of AI.

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