Impress your guests this holiday with these quick and easy recipes from the chefs at Granny Mouse.

With the season to be merry in full swing, it is time to prepare for your special Christmas lunch. Why not break away from the heavy traditional Christmas fair and make something without breaking out into a sweat?

Below are two recipes, one as main, and a delicious dessert for the whole family to enjoy.

Sole with Tomato and Pela Pepa

• 2 fillets of Sole
• 1tbsp Olive Oil
• 2 cloves garlic, finely chopped
• 1 baby leek, sliced
• 2 rashes streaky bacon, chopped
• 100g pela pepa
• 1 green patti pan, chopped
• 1 Yellow patti pan, chopped
• ½ carrot, sliced
• 4tbsp smoked pela pepa pesto
• 100g gourmet cherry tomato, sliced in half
• 200g chopped tomatoes
• salt
• pepper

Herbed butter

• 100g butter
• 1tsp paprika
• 3 Sprigs fresh thyme
• 1tbsp fresh parsley, finely chopped
• pinch of salt and pepper

Method:

For the butter

Soften the butter in a small bowl. Add all the ingredients. Mix well, and then place in the fridge to set.

For the fish

1. Pour the oil into a wide frying pan. Season the fish then place into the pan. To this add a tablespoon of the herbed butter.
2. Fry gently for about 3 minutes, spooning the cooking liquid over the fish as you go. Turn the fish over and repeat the process.
3. Once the second side has been cooking for 3 minutes, transfer to an oven that has been preheated to 180 degrees. Allow to cook for between 8 and 10 minutes.
4. In the meantime, place the remaining herbed butter into a frying pan together with the bacon and cook on medium heat until the bacon starts to become crispy. To this add the chopped tomatoes, garlic, carrots and Patti Pan.
5. Cook gently until the vegetables are cooked. Add the sliced leek and Pela Pepa pesto, cook for a further 2 minutes. Adjust the seasoning.
6. To plate. First lay the sauce and vegetables on the plate. Arrange the Pela Pepa and tomatoes before gently placing the fish on top of this.

Peach and Blueberry Soufflé

Ingredients:

• 2 cups chopped peaches
• 1/3 cup castor sugar
• 2tbsp cornflower
• 2tbsp lemon juice
• 1 tsp. salt
• 2 egg yolks
• 1tbsp icing sugar
• 1 tsp. cream of tartar
• 1/3 cup castor sugar
• One cup of blueberries

Method

1. Preheat oven to 180ºC. Prepare 6 ramekins by brushing with butter evenly and then coating with sugar. Shake out any excess sugar.
2. Puree chopped peaches with 1/3 cup sugar.
3. Add peach mixture into a sauce pan with the cornflower, lemon juice, salt and egg yolks.
4. Cook at a low temperature, stirring continuously until thickened. Allow to cool
5. Put egg whites into a bowl with cream of tartar and icing sugar.
6. Whip until medium peaks form and add 1/3 cup of sugar.
7. Beat until stiff peaks form
8. Add 1/3 of the egg white mixture to the peach mixture and fold in gently.
9. Then add the rest of the egg white mixture and fold in gently.
10. Add half of the blueberries to the mixture and fold gently.
11. Distribute the rest of the blueberries evenly into the bottom of each ramekin.
12. Add heaped spoonfuls of the egg mixture into the prepared ramekins until level with the top.
13. Bake for 12-15 minutes, until a skewer comes out clean. Dust the soufflés with icing sugar.
14. Serve immediately with ice cream or clotted cream.