‘The Chew’s’ Jason Roberts Dishes on His Favorite Sweet and Savory Christmas Recipes

at 10:00 am | By

The kitchen team on ABC’s The Chew know how to put our tastebuds into overdrive, and for the holiday season co-host Jason Roberts is busy perfecting his holiday eats and treats.

So CB!asked the celeb chef to serve up his festive favorites for family football fans and kids alike… and these are his Christmas must-haves.

Caramelized Gingerbread, Glazed Apples, Marscapone

This recipe brings back memories of when I was in the kitchen at Bistro Moncur and the pastry chef would make the gingerbread and I would eat the cutoffs she would make for the staff. Crunchy and chewy at the same time, it was definitely the best part. This recipe is a salute to those crusty trimmings, along with some great seasonal apples and a Marscapone cream that is pure indulgence.

Photo: Jason Roberts

Serving: Loaf makes 12 slices


For the Gingerbread:

200g (7oz) soft unsalted butter

250g (8.75 oz) brown sugar

400g (14 oz) plain flour

3 tsp ground ginger

3 tsp cinnamon

2 tsp baking soda

1 cup boiling water

1 cup golden syrup or honey

2 eggs Caster sugar

For the Apples:

4 ripe apples (I use Golden Delicious)

2 tbs butter

1/4 cup (2 oz) sugar

1 bay leaf (fresh, if possible)

60 ml (2 fl oz) brandy*

120g (4.5 oz) marscapone

1/4 tsp vanilla extract


For the Gingerbread:

Preheat oven to 175 C (350F).

Line 2 small loaf tins with grease proof parchment paper. Beat butter and sugar in a food processor until creamy. Add eggs one at a time to form a smooth batter. In a separate bowl, sift dry ingredients together, mix boiling water and syrup. Alternating dry and wet ingredients, fold into batter. Divide between loaf tins and bake for approximately 45 minutes, or until firm to the touch or a deep golden color. You can also use a tooth pick to pierce the bread. When the toothpick comes out clean, the bread is done.

For the Apples:

Peal the apples, removing the core, and cut lengthwise into eighths. In a heavy based frying pan, melt butter and sugar together. Add apples and bay leaf and cook until apples are golden, tossing gently from time to time. When evenly colored, remove from heat, add brandy and return to heat, being careful as the brandy may ignite. Beat Marscapone with vanilla and a little apple syrup from the pan, just enough to sweeten it, and keep chilled. (*For a non alcoholic version substitute brandy with orange or apple juice.)

To Serve

Take the cooled loaf and cut into 3/4 inch slices. Butter both sides of the Gingerbread then dust with a thin coating of caster sugar. Place into a preheated pan and cook until sugar caramelizes, flip and repeat on the other side. Careful not to burn it. Place on a plate and top with the warm apples and a generous scoop of the marscapone cream and a sprig of mint.

Roast Leg of Lamb Provencal Style with Roasted Potatoes

When I know I’ll have a group of hungry footballers over for dinner, 9 times out of 10, they will eat leg of lamb. Here’s a recipe I’ve been putting together as of late. If you can get yourself a good blend of Provencal herbs, it can really make a difference. The herb mix I’m using at the moment is thyme, marjoram, parsley, tarragon and lavender. It’s out of this world!

Photo: Jason Roberts


For the Lamb:

1 tsp coarse sea salt

2 cloves, garlic

1 tbs Provencal mix (or you can also use mixed Italian herbs)

1/2 tsp ground black pepper

2 tbs dry white wine

2 tbs olive oil

1 leg of lamb, with bone in (approximately 2kg/4 1/2 lbs)

For the Potatoes:

700g (1 1/2 lb) kipfler or other waxy potatoes

1 whole bulb of garlic, broken into cloves with the skin intact

2 large sprigs of rosemary

3 tbs olive oil

Pinch of salt and freshly ground black pepper


For the Lamb:

Pound together the salt and one clove of garlic in a mortar and pestle. Add herbs and pepper and pound to a paste. Mix in the white wine and olive oil. Trim the leg of lamb of all skin and excess fat. Rub the leg with the marinade paste, then wrap in plastic wrap and leave for and hour to allow the meat to absorb all the flavors.

Preheat an oven to 190C/375F.

Heat a large roasting pan and brown meat on all sides. Place into oven for 20 minutes, turn, and cook an additional 20 minutes. Pull out of oven, cover with tin foil and allow to rest for 10 minutes.

Photo: Jason Roberts

For the Potatoes:

Wash the potatoes, and if large, split into halves. Place onto a baking tray with the garlic cloves. douse with olive oil and season with the salt and pepper. Roast at 190c/375F for approximately 40 minutes or until golden and tender.

Photo: Jason Roberts

*If you do not have a mortar and pestle, use a food processor, or on a chopping board, finely chop the garlic, then add salt and crush with the heel of the knife to form a paste. Place into a small bowl and add the rest of the ingredients.

Bon appetit and Happy Holidays!