It is always good to have in your pantry a good supply of preserves of fish, vegetables and seafood.

On these important Christmas dates in which we gather with the family around the table to celebrate, we want to propose several dishes that can save you from spending hours in the kitchen. Perfect starters to enjoy with the family this Christmas.

For some delicious first courses Here we leave you some star recipes that can make your New Year's Eve dinner or New Year's meal a memorable moment. They are easy dishes to prepare with a spectacular flavor.

Leeks Gratin with Ham and Cheese

Ingredients

• 12 Leeks from the Cathedral of Navarre
• 12 slices of cooked ham (thin)
• 12 slices of Gruyère cheese
• 80 g grated cheese
• 30 g of Butter
• 30 g of flour
• 400 ml of milk
• 1 pinch of grated Nutmeg
• Salt
• Pepper

open a can of Leeks of the Cathedral of Navarre that you can find in our store.

Turn on the oven grill at 220º, while we drain the leeks and wrap each one with a slice of cooked ham and a slice of cheese.

Grease a baking dish with 2 tablespoons of oil and place the wrapped leeks on it.

To prepare the bechamel sauce:

Melt the butter in a saucepan, add the flour and stir. Incorporate the milk little by little and without stopping stirring for 5 minutes, season with salt and nutmeg.

Pour over the leeks, sprinkle with the grated cheese, season with salt and pepper and cook au gratin on the oven grill until the entire surface is well browned.

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Verartes Red Thistle with garlic prawns

Ingredients

• 1 jar of red verartes thistle
• 500 gr of peeled prawns  
• 5 cloves of garlic
•  Olive oil
• Salt
• a little bit of flour

We open a jar of Verartes red thistle, drain the thistle and reserve a little of the water itself.

We prepare a fried with 2 cloves of garlic and add a pinch of flour.

Place the thistle in a saucepan with a little of the broth and add the sauce on top.

In a frying pan, we put a little oil, garlic and prawns. Season, give the prawns a turn and we add them to the thistle. When it breaks the boil, turn off the fire and leave rest.

Wakame seaweed scrambled eggs with sea urchin caviar

Ingredients:

• 1 hewakame seaweed ata  
• 1 hehedgehog caviar ata  
• 2 cloves of garlic
• 6 free range eggs 
• 1 dl of olive oil
• 4 slices of bread
• Salt and pepper

In a frying pan Brown the finely chopped garlic and add the drained algae and sea urchin caviar.. Add the beaten eggs, season and mix everything well.

We toast the bread and present the dish with the scrambled eggs and the toasted bread.