Cook asparagus in a heated, oiled grill pan, on both sides, until tender. Remove.
To make pesto croutons, slice bread stick into 1cm thick slices. Spread one side with pesto. Place on an oven tray lined with baking paper. Cook in a hot oven (200C) for about 5 minutes or until crisp.
To serve, arrange asparagus, capsicums, eggplant, olive, croutons and meats on a serving plate.
Lemon Seafood Salad
To make lemon dressing, combine all ingredients in a jug. Whisk to combine.
Arrange lettuce leaves on a large serving plate. Top with prawns, salmon, oysters, avocado, tomatoes, capsicum and onion. Drizzle with lemon dressing.
Serve salad with bread rolls.
Ham With Cranberry Orange Sauce
If you prefer, remove rind and some of the fat from ham. Decorate with orange slices and fresh herbs.
To make cranberry orange sauce, combine all ingredients in a small saucepan. Stir over low heat until combined and warmed through.
Serve ham with cranberry orange sauce.
Ice-Cream Christmas Pudding
To make filling, combine all ingredients in a bowl. Mix well.
Allow ice-cream to soften slightly. Transfer to a bowl. Stir in filling.
Pour mixture into an 8 cup-capacity pudding basin lined with plastic wrap. Cover and freeze overnight.
Remove pudding basin from freezer. Turn out pudding onto a serving plate. Drizzle with ice magic.
Top with Christmas decoration.
Easy Fruit Mince Tarts
Cook pastry cases for according to packet instructions for 10 minutes. Remove.
Meanwhile, make filling by combining all ingredients in a bowl. Mix well.
Spoon ½ teaspoon plum jam into the base of each tart shell. Top with 2 teaspoons filling into each one. Return tarts to a moderate oven (180C). Cook for a further 20 minutes or until golden brown.
Remove and cool. Serve tarts dusted with sifted icing sugar.