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Can you produce five dishes for under Dhs300? We put the professionals on the spot.

Smoked turkey, brie and cranberry quiche

430g plain flour

1/2 teaspoon salt

165g unsalted butter, very cold,
cut into pieces

75 ml cold water

For the filling:

5 eggs

125ml cream

3 tbsp fresh chives, chopped 

90g frozen cranberries

150g smoked turkey, cut into strips

225g brie, cut into chunks

Salt and pepper

1) Place the flour and salt in a bowl and rub in the butter with your fingertips. Continue until it forms a course, grainy texture, then add the water and mix to form a dough. 2) Remove the dough from the bowl and use your hands to form a ball. Flour, cover with cling film and rest in a cool place for an hour. 3) Preheat the oven to 190°C. Roll out half the pastry dough and set the rest aside. Use the rolled half to line a 20cm quiche tin. 4) In a bowl, beat the eggs with the cream and chives, then season with salt and pepper. Spread the cranberries, turkey and cheese on the crust and pour over the egg mixture. 5) Place the tin on the lowest rack in the preheated oven and cook for around 30 minutes, until firm. Set aside to cool before cutting.

Christmas gingerbread men

350g plain flour

1 tsp bicarbonate of soda

2 tsp ground ginger

1 tsp ground cinnamon

125g butter

175g light soft brown sugar

1 egg

4 tbsp golden syrup

1) In a large bowl, sift together the flour, bicarbonate of soda, ginger and cinnamon. Add the butter then rub together until the mix looks like breadcrumbs. Stir in the sugar. 2) Lightly beat the egg and golden syrup together, then add to the flour mixture and knead until the mixture clumps together. 3) Tip the dough out and continue to knead until smooth, then wrap it in clingfilm and leave to chill in the fridge for 15 minutes. 4) Preheat the oven to 180°C and line two baking trays with greaseproof paper. Roll the dough out to a 0.5cm thickness on a lightly floured surface. Using cutters, cut out the gingerbread men or other shapes and place on the baking tray, leaving a gap between them. For decorations, use a skewer to make a small hole in the top of each biscuit.
5) Bake for 12 to 15 minutes, or until lightly golden brown. Remove from the oven and leave the biscuits on the tray for ten minutes before removing to a wire rack to finish cooling. 6) When cooled, decorate with icing, sweets and cake decorations.

Fruity festive salad

350g pomelo

250g ruby grapefruits

100g grapes

1 pomegranate

2 tbsp finely chopped mint

300g baby rocket leaves

50g walnuts, toasted

2 tbsp caster sugar,

or more, to taste

1) Segment the pomelo across the grain and put into a bowl. Peel and segment the grapefruit in the same way and add to the bowl. Peel, halve and deseed the grapes and add to the citrus. 2) Cut the pomegranate in half, then use a spoon to hit the seeds out into a bowl. Remove the pith before adding to the citrus fruits. 3) Sprinkle the fruit with sugar and mint, taste, then add more sugar if necessary. Toss in the rocket and walnuts and serve.

Meringue-kissed mince pies

5 eggs, whites only

300g caster sugar

1 quantity of pastry (left over from the quiche)

1 jar mincemeat

1) Preheat the oven to 200°C. On a floured board, roll the pastry out thinly.  Cut out 12 circles with an 8cm cutter, then use the discs to line a 12-hole greased mince pie or cupcake tin. 2) Prick the bases with a fork and fill with scrunched foil or baking beads. Blind bake for ten minutes then allow to cool. 3) Meanwhile, line a baking tray with baking parchment. Pour in the caster sugar and heat it in the oven for ten minutes. 4) Use an electric whisk or free-standing mixer to whisk the egg whites until they form stiff peaks. 5) Take the sugar out of the oven and turn down to 100°C. With your mixer on full speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition. Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture. 6) Add a tablespoon of mince meat into each pastry case, then top with the meringue. Bake at 100°C for 35 to 45 minutes, then remove from the oven and serve.

Spiced parsnip soup

55g butter

1 onion, finely chopped

1 clove garlic, crushed

400g parsnips, peeled and chopped

30g flour

1 tsp curry powder

1 litre chicken or vegetable stock

150ml cream

1) Melt the butter in a heavy-bottomed saucepan. Add the onion, garlic and parsnips, season with salt and freshly ground pepper and toss until well coated. 2) Cover and cook on a gentle heat until soft and tender, about ten minutes. 3) Stir in the flour and curry powder, then gradually incorporate the hot stock. 4) Simmer until the parsnip is fully cooked, then liquidise, Add the cream, then season to taste. 5) Serve with crispy croutons and sprinkle with finely chopped chives or parsley.