Sarah Brown is a dietician who specialises in food and nutrition for older people including people living with dementia. Here she shares the importance of honouring personal memories at Christmas.

Christmas - a time of year that’s filled with memories of gathering and cooking together, eating summer fruits on warm days, and sharing lots of delicious food. Memories may be quite different for some people; it's important we take the time to respect, honour and understand these differences.

These recipes encourage everyone to get involved, however they’d like to, engaging the senses – chopping, peeling, stirring, crumbling, crimping, or simply watching it all come together in the kitchen or around a table. Perfection is not the goal here!

The mango ‘trifle’ (although not a classic trifle) is a fresh, seasonal dessert that can be transformed for a special breakfast, or for different texture modified diets, and the star pastries make a perfect festive finger food for those who prefer to graze or eat on the go, or to picnic outdoors.

I encourage you to get creative with ingredients based on your own favourites, memories - and what’s in season!

Mango trifle
Makes: 8 individual trifles
Preparation time: 15 minutes

Ingredients: fresh fruit

• 4 mangoes, peeled and thinly sliced
• 1 punnet raspberries 
• 4 passionfruit 
• Alternatives: kiwi fruit, mixed berries, sliced peaches

Creamy filling: 1L Greek yoghurt 
Alternatives: whipped thickened cream, tinned coconut cream (chilled in the fridge overnight, then whipped with icing sugar and vanilla), custard or vanilla mousse

Crumble

• 250g packet Shredded Wheatmeal biscuits, crushed 
• 4 tablespoons butter, melted
• Alternatives: toasted muesli, toasted almonds, crushed walnuts

Method

1. Combine crushed biscuits and melted butter in a bowl.
2. Assemble the dessert in each of the 8 glasses, by dividing ingredients evenly in layers: carefully spoon ¼ cup creamy filling, followed by fresh fruit and crumble.
3. Repeat layers until each glass is filled, finishing with crumble.
4. Chill in the fridge until required.
5. For those who experience challenges with chewing or swallowing, this recipe can be easily adapted for texture modified diets (follow relevant instructions for the individual’s requirements).

Star pastries 
Makes: at least 8 individual pastries 
Preparation and cooking time: 30 minutes

Ingredients

• 4 sheets pastry (puff or shortcrust), partially thawed
• Egg wash: 1 egg lightly beaten + 1 tablespoon milk
• 1 cup raspberries (fresh or frozen)
• ¼ cup dark chocolate chips
• Icing sugar to decorate
• Custard, to serve (for dipping)

Method

1. Preheat oven to 200oC (fan forced).
2. Using a large star shaped cookie cutter, cut out at least 4 squares from each sheet of pastry. Roll scraps and cut extra stars if desired.
3. Place a heaped teaspoon of raspberries in the centre of 1 star, sprinkle with choc chips. Top with another pastry star. Crimp the edges of the stars together using a fork.
4. Repeat with remaining pastry and filling, until you have at least 8 filled stars.
5. Brush stars with egg wash.
6. Transfer to baking trays lined with baking paper. Bake for 15-20 mins or until golden.
7. Use a fine sieve to decorate with icing sugar and serve with custard for dipping.