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Christmas lunch for 2

This stunning celebration lunch for two features simple, get-ahead recipes that allow you to enjoy the day together

Pecan and pancetta stuffed turkey crown

This delicious roast will make more than enough for two people and will keep well once chilled

Ingredients

1 small boneless turkey crown (about 2.2kg)
100g pancetta rashers
4 banana shallots, halved
200ml white wine
2 tbsp cranberry sauce, warmed
For the stuffing:
50g butter
2 banana shallots, finely chopped
50g pancetta cubes
1 small garlic clove
25g pecans, roughly chopped
6 sage leaves, plus extra for garnish
2 tbsp parsley
25g dried cranberries
75g white breadcrumbs
1⁄2 beaten egg

Method

1 To make the stuffing, heat the butter in a non-stick frying pan, add shallots, soften for 5 minutes. Stir in the pancetta and garlic and cook for 5 more minutes. Add the other stuffing ingredients and season with pepper.

2 Put a large sheet of greaseproof paper on the work surface and lay the pancetta slices on the paper so they overlap, making an area large enough to roll around the turkey crown. Place crown, skin side down, on top. Add stuffing down the centre of the crown and wrap so it’s enclosed, ensuring the pancetta layer sits flat. Secure with string and place in a roasting tin with the halved shallots and wine.

3 Preheat the oven to 200°C/180°C fan/Gas 6. Cover loosely with foil and roast for 35 minutes per kilo plus 15 minutes.Remove the foil for the last 15 minutes of roasting, brush with cranberry sauce and roast until nicely golden. Allow to rest for 20 minutes, covered, before carving.


Individual potato gratins

So elegant, yet packed with flavour, they could become a year-round favourite side!

Ready in 35 minutes

Ingredients

400g King Edward potatoes
20g butter
125ml double cream
25g finely grated Gruyère
1 tsp fresh thyme leaves

Method

1 Preheat the oven to 190°C/170°C fan/Gas 5. Butter 4 holes of a muffin tin and place a disc of greaseproof paper in the base of each. Slice the potatoes very, very thinly and set to one side. Tip the cream into a jug and season well.

2 Layer the potatoes in the prepared holes until halfway up. Add enough cream to cover, then scatter each pile with the cheese and a pinch of thyme. Continue with the remaining potato and pour over the rest of the cream. Press the potatoes down with your fingers to ensure they’re all immersed. Loosely cover with foil and bake for 30 minutes until tender. Loosen the sides with a knife and carefully turn out, discarding the paper.


Rosemary roast vegetables

A fabulous combination for seasonal vegetables with a zesty twist

Ready in 50 minutes

Ingredients

200g baby carrots
200g baby parsnips
1 medium sweet potato, cut into wedges
1 small red onion, cut into wedges
4 garlic cloves, bashed
2 tbsp olive oil
2 or 3 sprigs rosemary
1 bay leaf
2 tbsp fresh orange juice

Method

Preheat the oven to 190°C/170°C fan/ Gas 5. Place the vegetables and garlic in a medium roasting tin and drizzle with the oil. Season well and roast for 30 minutes. Add the rosemary, bay and orange juice and roast for 15 minutes more until softened and lightly charred.


Smoked salmon potato cake

Simple to make but big on style and flavour

Ready in 30 minutes

Ingredients

200g King Edward potatoes, peeled and cubed
1⁄2 beaten egg
50g plain flour
1⁄4 tsp baking powder
For the topping:
75g cream cheese
100g smoked salmon
1 tbsp vegetable oil
To serve:
Onuga herring roe
salmon roe
sprig dill
lemon wedges

Method

1 Pop the potatoes in a pan of water, bring to the boil and cook for 15 minutes until soft. Drain and return to the pan over a gentle heat to dry out. Pass the potatoes through a ricer or mash until smooth.
2 Tip into a bowl, stir in the egg and sift over the flour and baking powder. Season very well and bring together to a thick dough. Take 1 tbsp dough and shape into a round, and repeat with the remainder – you should get around 10 circles.
3 Heat the oil in a large frying pan and gently cook the potato cakes for 3 minutes on each side until golden. To serve, top each with a spoonful of cream cheese, some smoked salmon and a spoonful of roe. Scatter with dill and serve with a wedge of lemon.


Vanilla parfaits with mulled fruit compote

Simple, delicious and the perfect end to the meal

Ready in 15 minutes, plus freezing

Ingredients

4 egg yolks
75g golden caster sugar
300ml double cream
1 tsp vanilla paste
For the mulled fruits:
200g mixed forest fruits, defrosted
100ml red wine
2 tbsp port
pared zest 1 orange
1⁄2 cinnamon stick
50g sugar

Method

1 Whisk the yolks and sugar together for 10 minutes until foaming. Whip cream and vanilla until lightly peaking. Fold in yolks, spoon into 4 x 200ml dariole moulds and freeze for 4 hours or until needed.

2 For the mulled fruits, pour the fruits’ juices into a small pan and add the other ingredients. Bring to the boil, simmer for 5 minutes until syrupy. Stir in the fruit and warm for 2 minutes. Discard the cinnamon stick and pared rind before serving.

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