MENU
LEMON AND THYME ROAST TURKEY
BRAISED RED CABBAGE WITH POMEGRANATE
SPICY SAUSAGE MEAT-STUFFED ONIONS
ULTIMATE TRUFFLE ROASTIES
MUSTARD & HONEY
PARSNIPS & CARROTS
SPROUTS WITH PANCETTA AND ALMONDS
PIGS IN BLANKETS
PERFECT GRAVY, ZESTY
CRANBERRY & PORT SAUCE, BEST-EVER BREAD SAUCE
Or ring the changes with…
VEGAN BEETROOT & CHICKPEA PIES
STICKY FESTIVE SALMON
DUCK WITH MARMALADE & WHISKY SAUCE
BEEF EN CROUTE
ROAST PORK WITH APRICOTS & SAGE
THE COUNT DOWN
1-2 days ahead
Peel and prep all the veg (except the potatoes) and store in the fridge.
Prepare the sausage meat-stuffed onions and the pigs in blankets. Store in the fridge.
Cook and chill the braised cabbage.
Make the zesty cranberry and port sauce, and the bread sauce.
Christmas Day
To serve dinner around 2.15pm (timings are for turkey – adjust for optional mains).
9.45am Take the turkey out of the fridge and leave at room temperature for an hour.
10.45am Heat the oven to 180C/Gas 4. Prepare the turkey and put in the oven.
11am Peel and par-boil the potatoes. Take all the prepared veg, sauces and trimmings out of the fridge.
1pm Check the turkey. If cooked, remove from the oven, cover with foil and leave to rest. (If not, return to the oven for a further 20 mins and check again). Increase the oven temperature to 200C/Gas 6.
1.10pm Heat the oil for the roast potatoes in the roasting tin. When hot, add potatoes, oil and polenta and roast for 50 mins.
1.20pm Drain the turkey roasting juices and make the gravy.
1.30pm Put the stuffed onions and pigs in blankets in separate roasting trays and cover the onions with foil.
1.35pm Put onions and pigs in blankets in the oven. Cook the parsnips and carrots.
1.45pm Cook the sprouts.
Remove the foil from the onions and take pigs in blankets out, keep warm. Warm plates and serving dishes. Reheat cabbage,
