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New Years Recipe Ideas

New Year's Party Recipes

Perfect for those looking to end the year in truly scrumptious style, these delicious recipes are sure to help keep the tummies of friends, family members, and guests feeling fuller for longer throughout the countdown to midnight. No matther whether you're after ideas for light bites or are after something that'll show off your culinary creativity, here are our Top New Year's Recipes.


New Years Celebrations Party

Spanish-Style Chicken Skewers with Spicy Yoghurt Dipping Sauce

Packed full of powerful flavours, these delicious skewers are perfect for serving at any party. This specific recipe serves 4 and makes 16.


  • 1 tsp Sweet Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 2 Fresh Thyme Sprigs
  • 2 Garlic Cloves, Finely Grated
  • 3 tbsp Olive Oil
  • 2 tsp Sherry Vinegar
  • 600g Mini Chicken Fillets

  • 200g Greek-Style Yoghurt
  • 1 tbsp Sweet Chilli Sauce
  • 1/2 Lime, Zested and Juiced
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Ground Coriander


1. Create a marinade by mixing together the paprika, cumin, coriander, thyme, garlic, oil, vinegar, and some seasoning in a large mixing bowl. Add in the chicken and coat thoroughly with the marinade. Cover and chill overnight, or for at least 2 hours.

2. Whilst the chicken is marinading, combine all the ingredients for the sauce together into a bowl. Cover and chill until time to serve.

3. Soak 16 wooden skewers in water for approximately 30 minutes (this will help prevent them from burning or catching during the cooking process)

4. Pre-heat the grill to a Medium-High heat. Thread the chicken onto the skewers then grill in batches for approximately 5 minutes on each side, or until cooked through.

5. Arrange the chicken skewers on a platter with the dipping sauce with extra lime wedges for an added garnish.

new year recipe cauliflower

Buffalo Cauli Wings with Blue Cheese Dip


  • 1 Large Cauliflower, Broken Into Florets
  • Spray Oil
  • 1 tbsp Plain Flour
  • 2 tsp Garlic Granules
  • 1 tbsp Paprika
  • 4 tbsp Butter
  • 3 tbsp Tabasco
  • 1 tsp Runny Honey
  • 3 Celery Stalks, Cut Into Sticks

  • 75g Gorgonzola
  • 4 tbsp Soured Cream
  • 2 tbsp Mayonnaise
  • 2 tsp White Wine Vinegar
  • 1 tbsp Chopped Chives


1. Preheat the over to 200C (Gas Mark 6). Add the cauliflower florets into a mixing bowl and spray lightly with oil. Mix in the flour, garlic granules, paprika, and season well with both salt and pepper. Toss to coat the florets thoroughly, then shake-off the excess coating. Lay them out on a layered baking tray to rest.

2. Spray again with oil and bake for approximately 30 minutes, turning halfway, until tender and crisp at the edges.

3. Whilst the cauliflower is cooking, mash the gorgonzola with the soured cream, then mix in the remaining ingredients. Gently melt the butter, Tabasco, and honey together in a small pan.

4. Once ready, tip the cooked cauliflower into a bowl, add the hot-sauce butter and toss to combine. Serve with the celery sticks and blue-cheese sauce for dipping.

Boozy Brownie Trifle

Great for dishing out to party attendees, this naughty but nice recipe is designed to serve between 10 and 12.


  • 500ml Ready-Made Custard
  • 100g Dark Chocolate, Broken Into Pieces
  • 400g Shop-Bought Chocolate Brownies
  • 3 tbsp Coffee
  • 100ml Irish Cream Liqueur (Plus 1 tbsp Extra For Soaking the Brownies)
  • 121g Malted Chocolate Balls
  • 500ml Double Cream
  • 25g Icing Sugar


1. Combine both the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completey melted into the custard. Cover the surface with cling film to help stop the custard from forming a skin. Leave to cool.

2. Gently layer the brownies into a trifle bowl and combine the coffee with 1 tbsp of Irish Cream Liqueur. Drizzle over the brownies. Gently bash the malted chocolate balls with a saucepan or rolling pin until they are lightly broken. Sprinkle approximately 3/4 over the brownies. Spoon the cooled chocolate custard all over the top, then cover and leave to chill.

3. Create the final layer by combining the cream and 100ml Irish Cream Liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks begin to form. Cover and chill until you're ready to serve.

4. Before serving, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed malted chocolate balls to decorate.

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