The 12 days of Whirlmas

Festive feasting is a time of indulgence. Diners want to push the boat out and enjoy rich flavours, luxurious ingredients and plentiful platefuls of hearty food.

And, thanks to Whirl, chefs and caterers can provide dishes full of flavour right across the menu – without the high cost of butter.

Whirl is perfect for baking, glazing, shallow frying, grilling or using as an ingredient in sauces and other dishes that call for butter.

It’s simple to use in buttery, crumbly pastry, rich Christmas puddings, creamy brandy butter, cheese soufflés and pigs in blankets. It’s great for glazing parsnips and sprouts, brilliant for basting the turkey, makes a delicious glaze for ham, and is a flavoursome way to roast potatoes.

If there’s any turkey leftover from the festivities, rustle up a turkey curry with Whirl instead of ghee, to hold together all the deep, warm, spicy flavours and give the sauce a smooth, comforting texture.

Quick and simple to use, Whirl doesn’t take up valuable space in the fridge. There’s no need to melt it and it doesn’t spit or scorch, which makes sauces a cinch.

Fancy giving it a Whirl? Request a sample and take a look at our 12 Days of Whirlmas recipes.