Neven Maguire Christmas Cooking

Sizzling Prawns With Chorizo

Serves 4

Ingredients:

• 400g Black Tiger Prawns
• 2 Tsp Extra Virgin Olive Oil
• 10g butter
• 80g Handmade Irish Chorizo, diced
• 2 Garlic Cloves, crushed
• 1 tsp Italian 'nduja paste
• Zest & juice of 1 lemon
• 1 Tbsp. Chopped Fresh Flat-leaf Parsley
• Toasted Sourdough bread to serve

Method:

1. Pat the prawns dry with kitchen paper.
2. Put a non-stick frying pan over a medium heat and add the oil and butter.
3. Stir-fry the chorizo for a couple of minutes until sizzling.
4. Then tip in the crushed garlic and sauté until it has started to sizzle, then add the prawns and nduja paste.
5. Sauté for 2 minutes until the prawns turn pink and start to curl..
6. Add in the lemon juice & zest and scatter over the parsley to serve.
7. Serve alongside toasted sourdough bread

Neven's Tip

This is also delicious folded into freshly cooked pasta or a speedy supper over the festive period.

Chestnut, Wild Mushroom and Bacon Soup

Serves 8-10

Ingredients:

• 50g dried wild mushrooms
• 1 tbsp rapeseed oil
• 450g peeled chestnuts, chopped (canned or vacuum-packed)
• 1 large onion, finely chopped
• 100g smoked bacon lardons, finely chopped
• 2 flat cap mushrooms, chopped
• 1 tsp chopped fresh thyme
• 1.2 litres chicken or vegetable stock
• 50ml madeira wine
• 200ml cream
• Maldon salt and freshly ground black pepper
• Lightly whipped cream and snipped fresh chives, to garnish

Method:

1. Place the dried wild mushrooms in a heatproof jug/bowl l and pour 400ml of boiling water to cover and set aside for 20 minutes until they have plumped up.
2. If the mushrooms are whole, remove from the water and roughly chop (retaining the water)
3. Heat a large pot and add the oil followed by the chestnuts, bacon, onion, flat cap mushrooms and sweat gently for 2-3 minutes
4. Add the thyme and soaked mushrooms (with soaking liquid), the stock and madeira wine, and stir to combine
5. Bring to the boil, then reduce the heat and simmer for another 15 minutes
6. Stir in the cream and allow to heat through for 1 minute, then whizz with a hand blender until as smooth as possible
7. Season to taste and serve

Buttermilk Brined Turkey

Serves 6-8

Ingredients:

For The Buttermilk Brine Turkey

• 5kg butterfly turkey or turkey crown (bone out)
• 2 litres (3 ½ pints) buttermilk
• 3 tbsp Maldon sea salt
• 2 tsp freshly ground black pepper
• 1 orange, thinly sliced
• 5 garlic cloves, peeled
• 2-3 fresh rosemary sprigs, roughly bruised
• 8 slices, smoked streaky bacon

For The Harissa & Orange Butter

• 120g butter (at room temperature)
• 1 garlic clove, crushed
• finely grated rind of 1 orange
• 1 tsp harissa spice
• 1 tbsp chopped fresh flat-leaf parsley
• 1 tsp chopped fresh thyme

Method

For The Buttermilk Brine Turkey

1. Mix all the ingredients together in turkey bag or large container for the buttermilk brine and add the turkey.
2. Tie up the bag securely and place in the salad drawer at the bottom of the fridge for up to 2 days is best but at least 24 hours.

For The Butter

1. Place the softened butter in a medium bowl and mix until really soft Cream the
2. Add the crushed garlic, orange, harissa spice parsley and thyme
3. Mix until very well combined and set aside (alternatively wrap in cling film and place in the fridge until required)

To Cook The Turkey

1. Pre-heat the oven to 190°C (375°F/Gas Mark 5)
2. Line a large oven proof roasting tray (with trivet) with parchment paper
3. Remove the turkey from the brine and drain off any excess liquid, then pat the skin of the turkey dry with kitchen paper.
4. Gently place on the roasting tray
5. Smear the prepared butter over the skin and cover with overlapping slices of smoked streaky bacon
6. Pour 100ml cold water in the base of the tray and cover tightly with 2 layers of tinfoil
7. Place the prepared turkey crown in the oven and calculate your time, 20 minutes per 450g (1lb) plus 20 minutes over.
8. After 1 hour remove the tinfoil and baste the turkey with the juices
9. Reduce the oven temperature to 180°C (350°F/Gas Mark 4) and allow to cook further
10. Baste the turkey regularly
11. Cover with tin foil if browning too quickly.
12. Once cooked a meat temperature probe should read 75°C or above
13. Remove from the oven, cover with tin foil and allow to rest for a minimum of 20 minutes

Cranberry, Apricot & Pinenut Stuffing

Serves 4

Ingredients:

• 1 large onion, peeled and diced
• 1 tbsp chopped parsley
• 1 tsp chopped sage
• 1 tsp chopped thyme
• 60g pine nuts, toasted
• 250g fresh white breadcrumbs
• 100g butter
• 50g chopped dried apricots
• 50g dried cranberries

Method:

1. Melt butter in pan and cook onions for a few minutes until softened but not coloured
2. Add the herbs, apricots, cranberries, and pine nuts.
3. Mix well, and stir the mixture into the white breadcrumbs, again mixing well
4. Roll and wrap in tinfoil and use as required

MacNean Glazed Ham

Serves 10-12

Ingredients:

For The Ham

• 2-2.5kg boneless ham, rolled
• 4 celery sticks, roughly chopped
• 2 onions, sliced
• 1 bunch of fresh thyme
• 1tbsp black peppercorns

For The MacNean Ham Glaze

• 200ml Irish whiskey
• 200ml honey (or maple syrup)
• 2 tbsp redcurrant jelly
• 2 tbsp balsamic vinegar
• 1 tbsp ground allspice
• 1 tbsp whole cloves

Method:

For The Ham

1. Weigh the ham joint to calculate the cooking time (20 minutes per 450g plus 20 minutes
2. Place in a large pan, cover with water & bring to the boil, skimming off any scum.
3. Add the celery, onions, thyme and peppercorns and return to the boil, then cover, reduce the heat and simmer until completely tender, occasionally skimming off any scum that rises to the top.
4. Drain and leave to cool completely

For The MacNean Ham Glaze

1. Place the whiskey, honey, redcurrant jelly, balsamic vinegar, ground allspice and ground cloves in a high sided pot
2. Bring to the boil and simmer for about 10 minutes, until slightly thickened
3. Place in kilner jar until required

To Glaze The Ham

1. Preheat the oven to 160°C/320°F/Gas Mark 3
2. Carefully peel away the skin, leaving the layer of white fat intact.
3. Using a sharp knife, score the fat diagonally to make a diamond pattern, being careful not to cut into the meat.
4. Place in a large roasting tin lined with parchment paper
5. Brush a layer of the glaze all over the ham, reserving the remainder
6. Bake for 1 hour, brushing over another layer of the glaze every 15 minutes
7. Remove the cooked ham from the oven, transfer to a serving platter and leave to rest for 15 minutes.

Leftover Turkey Satay Sauce

Serves 4-6

Ingredients:

• 1 tbsp rapeseed oil
• 1 red pepper, halved, seeded and thinly sliced
• 225g fine green beans, trimmed and halved
• 175g baby corn, halved lengthways

For The Satay Sauce

• 1 garlic clove, crushed
• 1 x 400g can coconut milk
• 100g crunchy peanut butter
• 2 tbsp dark soy sauce
• 2 tbsp sweet chilli sauce
• 1 tsp light muscovado sugar
• Juice of 1 lime
• 350g leftover cooked turkey meat, cut into bite-sized pieces

To Serve

• 50g cashew nuts, toasted and crushed to serve
• 250g fine egg noodles, cooked according to packet instructions

Method:

For the Satay Sauce

1. Place all the ingredients in a heavy based saucepan
2. Bring to the boil and simmer for 2-3 minutes
3. Add in the red pepper, fine green beans and baby corn and cook for a further 2-3 minutes
4. Season to taste
5. If using leftover turkey, add in the turkey and allow to warm through before serving with noodles and crushed cashew nuts

Mulled Berry Trifle

Serves 4

Ingredients
For The Custard

• 150ml milk
• 100ml cream
• 3 egg yolks
• A few drops of vanilla essence or a vanilla pod
• Level tablespoon cornflour
• 25g sugar

For the Poached Fruits

• 150ml red wine
• 50ml crème de casis
• 75g caster sugar
• 1 tsp mixed spice
• 500g mixed frozen fruits (such as raspberries/strawberries/blueberries)

To assemble

• 200g Madeira cake broken into chunks
• 500ml whipping cream, whipped to soft peaks

Method

For The Custard

• Place the milk and cream in a heavy-based pan and heat gently until almost boiling.
• Whisk together the egg yolks, cornflour, sugar and vanilla essence in a large heatproof bowl until thick and pale
• Pour the hot milk and cream mixture onto the egg mixture whisking well until smooth
• Return to the pan and heat gently stirring until thickened
• Cover with a layer of clingfilm on the surface and leave to cool

For The poached Fruits

• Place the red wine, casis, sugar and mixed spice in a saucepan and bring to the boil.
• Reduce heat and simmer for five minutes until slightly thickened to a syrup.
• Stir in the frozen fruits and allow to cool.

To Assemble the Trifle

• Scatter the Madeira cake over the base of a 1.4 litre/2 ½ pint trifle bowl or individual serving glasses.
• Spoon over the poached fruits and syrup.
• Top with custard.
• Gently spoon the cream on top of the custard.

MacNean Coole Swan Chocolate Truffles

Makes 24-28 (depending on size)

Ingredients:

• 100ml cream
• 250g plain chocolate, broken into squares (at least 70% cocoa solids)
• 4 tbsp Coole Swan Irish Cream Liqueur

For The Coating

• 225g (8oz) plain chocolate, broken into squares (at least 70% cocoa solids)
• cocoa powder, for dusting

Method:

1. Place the cream and Coole Swan in a pan bring to the boil.
2. Remove from the heat and whisk in the chocolate
3. Once combined, transfer to a small bowl
4. Cover the bowl with clingfilm and chill for 2–3 hours
5. When the mixture is cold and set, use a melon baller to scoop it into 1.75cm (3/4in) balls.
6. Make sure to dip the melon baller in hot water to give the chocolate mixture a better shape.
7. Roll in the melted chocolate/other coatings as desired
8. Keep in the fridge until required
9. Arrange on a baking sheet lined with non-stick parchment paper.

Neven’s Tip

These truffles will keep well in the fridge for up to 1 week in an airtight container.

They can also be frozen very successfully, but should always be left at room temperature to thaw out completely.

Cranberry & Fig Chutney

Makes 1 kilner jar

Ingredients:

200g dried figs

150g dried cranberries

3 tbsp brown sugar

2 tbsp crème de cassis

1 tsp balsamic vinegar

Method

1. Place 250ml of water in a heavy-based pan.
2. Add the figs, cranberries, brown sugar, crème de cassis and balsamic vinegar.
3. Bring to the boil, then reduce the heat and simmer for 20-30 minutes, until the figs are completely soft.
4. Blend in food processor for 5 minutes, until smooth.

COOK AHEAD

This keeps very well in the fridge for up to 3 weeks in an air tight container

Cranberry & Apple Chutney

Ingredients:

• 200 ml apple Juice
• 50g brown sugar
• 1 cinnamon stick
• 4 tbsp red wine vinegar
• 1 tsp allspice
• 1 tbsp port
• 1 eating apple, peeled and diced
• ½ bag cranberries

Method:

1. Put the apple juice, brown sugar, cinnamon stick, red wine vinegar, all spice and port in a large saucepan and bring to the boil
2. Add in the fresh cranberries followed by the diced apple
3. Cook for a further 3-4 minutes and allow the cranberries to begin to ‘pop’
4. Cover with a lid and switch off and allow to cool

MacNean Mulled Wine

Serves 4-6 (depending on portion size)

Ingredients:

• 1 bottle red wine
• 600ml orange juice
• 60-75g caster sugar (depending on wine used & to taste)
• 2 cinnamon sticks, broken in half
• 12 whole cloves
• 6 whole star anise
• 1 lemon, halved and sliced
• 1 orange, halved and sliced

Method:

1. Place the wine in a pan with the orange juice, sugar, cinnamon, cloves and star anise, lemon and orange slices and heat gently for about 5 minutes to allow the flavours to combine, stirring occasionally, until the sugar has dissolved.

To Serve

Ladle the mulled wine into heatproof glasses, making sure that some of the orange and lemon slices go into each one, or replace with freshly cut slices.s

Neven’s Tip

Christmas is one of those celebrations when children are the heart of the event. Replace the wine with sparkling red grape juice so that everyone can enjoy this yummy drink equally.

Beef Stock

Makes about 1.75ml (3 pints)

Ingredients:

• 675g shin of beef, cut into pieces
• 675g marrow bones or knuckle of veal, chopped
• 1 tbsp olive oil
• 1 onion, peeled and sliced
• 1 carrot, peeled and sliced
• 1 celery stick, sliced
• 1 tbsp tomato purée
• 150ml red wine
• 1 small garlic bulb, halved
• 1 bouquet garni (parsley stalks, sprigs of thyme and bay leaf tied together)

Method:

Preheat the oven to 220°C (425°F/gas mark 7). Place the shin of beef and marrow bones or knuckle of veal in a roasting tin and cook in the oven for 30–40 minutes, until well browned. Drain off all the excess oil and discard.

Meanwhile, heat the oil in a large pan over a medium heat. Add the onion, carrot and celery and sauté for 6–7 minutes, until just beginning to colour. Stir in the tomato purée, then pour in the red wine and allow it to bubble down for 1 minute.

Add the roasted meat bones to the vegetable and wine mixture along with the garlic and bouquet garni. Pour in 1.75 litres (3 pints) water and bring to the boil. Skim off any scum, then partially cover and reduce the heat to simmer for 4–5 hours, until you have achieved a well-flavoured stock, topping up occasionally with a little water – you’ll need to add another 1.2 litres (2 pints) in total over the whole cooking time.

Strain the stock and leave to cool completely before chilling down. Once it’s cold, remove any trace of solidified fat from the surface using a large spoon, then cover with a lid and return to the fridge until needed. Use as required.

Vegetable Stock

Makes about 1.2 litres (2 pints)

Ingredients:

• 2 leeks, trimmed and finely chopped
• 2 onions, peeled and finely chopped
• 2 carrots, peeled and cut into 1cm dice
• 2 celery sticks, finely chopped
• 1 fennel bulb, cut into 1cm dice
• 1 garlic bulb, sliced in half crossways
• 100ml dry white wine
• 1 fresh thyme sprig
• 1 bay leaf
• 1 tsp pink peppercorns
• 1 tsp coriander seeds
• 1 star anise
• pinch of salt

Method:

Place all the ingredients in a large pan and cover with 1.75 litres (3 pints) cold water. Cover with a lid and bring to a simmer, then remove the lid and cook for another 30 minutes, until the vegetables are tender.

Either set aside to marinate for 2 days in a cool place, or if you’re short of time, strain through a sieve. Taste – if you find the flavour isn’t full enough, return to the pan and reduce until you are happy with it. Leave to cool completely and transfer to a plastic jug with a lid and store in the fridge until needed. Use as required.

COOK AHEAD

This will keep in the fridge for up to 3 days or freeze in 600ml (1 pint) cartons and defrost when you need it.

Wild Mushroom Strudel

This is a wonderful combination of sautéed mushrooms and a crisp pastry crust. The filo pastry helps to keep the mushroom mixture really moist and full of flavour. The strudel can be prepared several hours in advance as long as it’s tightly covered with cling film in the fridge and

popped in the oven once your guests arrive – any longer and the filo will start to go soggy.

SERVES 4–6

Ingredients

2 tbsp rapeseed oil, plus extra for greasing

225g (8oz) mixed wild mushrooms,

roughly chopped

1 small onion, finely chopped

2 garlic cloves, crushed

2 tbsp cream

2 tbsp Madeira

1 bunch of spring onions, trimmed

and finely chopped

2 tbsp chopped fresh mixed herbs,

such as basil, parsley and chives

4–5 sheets filo pastry, thawed if

frozen (about 100g (4oz) in total)

1 egg, beaten

sea salt and freshly ground black

pepper

mixed salad leaves with toasted

hazelnuts, to serve

1 Preheat the oven to 190°C (375°F/gas mark 5). Line a baking sheet with non-stick baking paper.

2 Heat the oil in a large frying pan set over a high heat. Add the mushrooms, onion and garlic and cook for 2–3 minutes, until almost tender. Reduce the heat, pour in the cream and

Madeira and cook for another minute. Add the spring onions, herbs and seasoning to taste. Sauté for another minute, until the spring onions are just tender and the liquid has almost

completely reduced. Leave to cool.

3 Unroll the sheets of filo pastry and put them one on top of the other on a clean work surface. Brush the surface of the top sheet of pastry with beaten egg, then spread over the

mushroom mixture to within 4cm (1½in) of the edge. Fold the short ends inwards, then starting with one long edge, roll up the pastry fairly tightly like you would a Swiss roll, keeping

the mushrooms in place as you go. Put the strudel on the lined baking sheet, seam side down, and brush once more with the rest of the beaten egg. Bake in the oven for 20–25 minutes, until crisp and golden brown.

4 Leave to cool for a few minutes before sliding the strudel off the baking sheet onto a chopping board. Cut the strudel across and on the diagonal into 10 or 12 slices that are 4cm

(1½in) thick. Arrange on warmed plates with some salad with toasted hazelnuts to serve.

Crispy Goats’ Cheese with Roasted Beetroot, Cranberries, Watercress &

Caramelised Walnuts

This is a great vegetarian starter. It’s worth seeking out a good-quality Irish goats’ cheese such as Corleggy or Ryefield.

SERVES 4

Ingredients

50g (2oz) fresh white breadcrumbs

2 tbsp finely chopped fresh flatleaf

parsley

2 tsp toasted pine nuts, finely

chopped

2 tsp sesame seeds

2 eggs

50g (2oz) plain flour

4 x 4cm (1½in) thick slices of goats’

cheese (from a log with a 7.5cm

(3in) diameter)

groundnut oil, for deep-frying

100g (4oz) fresh watercress

50g (2oz) dried cranberries

juice of ½ lemon

For the roasted beetroot:

675g (1½lb) small beetroot,

scrubbed and tops trimmed (each

about 75g (3oz))

2 sprigs of fresh thyme

4 tbsp balsamic vinegar

2 tbsp rapeseed oil, plus extra for

the dressing

For the caramelised walnuts:

2 tbsp butter

100g (4oz) walnut halves

2 tbsp maple syrup

sea salt and freshly ground black

pepper

1 Put the breadcrumbs in a shallow dish and mix with the parsley, nuts, sesame seeds and seasoning. Beat the eggs in a separate dish and season lightly. Put the flour on a plate and season. Lightly coat the goats’ cheese in the seasoned flour, then dip into the beaten egg, shaking off any excess.

Finally, coat in the breadcrumb mixture. Chill on a tray lined with parchment paper for at least 30 minutes (or overnight is fine) to firm up.

2 To roast the beetroot, preheat the oven to 220°C (425°F/gas mark 7). Put the beetroot in a roasting tin with the thyme and drizzle over the balsamic vinegar and oil. Season, then cover

with tin foil and roast in the oven for 1 hour, until the beets can be pierced easily with a knife. Leave to cool, then cut into quarters and toss back into the cooking juices.

3 To caramelise the walnuts, melt the butter in a frying pan set over a medium-high heat. Add the walnuts and toss to coat, then drizzle over the maple syrup and stir for a minute or two, until caramelised. Spread on a piece of parchment paper to cool.

4 Reduce the oven temperature to 180°C (350°F/gas mark 4). Heat the groundnut oil in a deep-sided pan or deep-fat fryer to 180°C (350°F) and cook the coated goats’ cheese for 3 minutes, until crisp and golden brown. Drain well, then put on a baking sheet lined with non-stick baking paper and bake in the oven for another 3–4 minutes to completely heat through.

5 Meanwhile, arrange the watercress on plates with the cranberries and lightly dress with rapeseed oil and some lemon juice. Scatter the roasted beetroot on top with the caramelised walnuts and finish each one with a piece of crispy goats’ cheese.

Aromatic crusted butterflied lamb with caramelized garlic and orange salsa

This is one of my favourite ways to cook lamb particularly when I’ve a crowd to feed. The marinade is a version of bulogogi, which originates from Korea and is normally used with beef but it is absolutely delicious with lamb particularly if you leave it to marinate for a couple of days before cooking it.

Serves 6-8

Ingredients

3kg (7lb) leg of lamb, boned and well trimmed, roughly 5cm (2in) thick

1 bunch spring onions, trimmed and roughly chopped

5cm (2in) piece fresh root ginger, peeled and chopped

1 tbsp toasted sesame oil

3 tbsp dark soy sauce

2 tbsp dry sherry

½ tsp light brown sugar

2 tbsp toasted sesame seeds

1 tsp black peppercorns

Salsa

3-4 garlic heads, separated into cloves (you’ll need about 300g (11oz) in total)

3 tbsp olive oil

1 small orange

4 tsp sugar

2 tsp balsamic vinegar

1 red chilli, seeded and finely chopped

15g (1/2oz) fresh mint, leaves stripped and shredded

1 tbsp lemon juice

sea salt and freshly ground black pepper

charred little Gem lettuce or Savoy cabbage wedges, to serve (optional)

Place the lamb in a shallow non-metallic dish. Place the spring onions in a food processor with the ginger, sesame oil, soy, sherry, sugar, sesame seeds and peppercorns. Blend to a thick paste and then rub all over the meat in a shallow non-metallic dish (or use a turkey bag if you have one), then cover with clingfilm and chill for up to 2 days or leave to stand at room temperature for 2-3 hours if time is short.

Preheat the oven to 230C (475F), Gas mark 9. If the lamb has been chilled in the fridge, bring it back to room temperature, then place, cut side up on a rack in a large roasting tin and season with salt. Roast in for 20 minutes, then turn over and roast for another 15 minutes for rare.

Meanwhile, make the salsa. Bring a medium-sized pan of water to the boil, then add the garlic and blanch for 2 minutes. Drain and repeat the blanching process again. Drain well on kitchen paper and then peel off the skins; they should come off easily.

Wipe out the pan, add the olive oil and then place over a medium-high heat. Add the garlic cloves and cook for 4-5 minutes until golden on all sides, stirring occasionally. Add one tablespoon of the sugar, the balsamic, a quarter teaspoon of salt and 6 tablespoons of water. Bring to the boil, then reduce the heat and simmer on a medium heat for 3-5 minutes until most of the liquid has evaporated and the garlic cloves are covered with a nice thick syrup. Leave to cool.

Pare the rind from the orange, avoiding the white pith and then cut into 1mm julienne and put into a small pan. Squeeze out the juice from the orange and make up to 100ml (3 1/2fl oz) with water. Pour over the julienne and add the remaining teaspoon of sugar. Bring to a simmer over a medium heat and cook for 6-8 minutes until the liquid has reduced by about a third.

To finish the salsa, stir the chilli, mint and lemon juice into the caramelized garlic syrup and then stir in the orange julienne without the syrup.

Remove the lamb from the oven and leave to rest in a warm place for 10 minutes. If you don’t like your lamb too pink you can cover it with foil at this point and it will continue to cook. Carve into slices and add any of the cooking juices to the orange salsa. Taste and add a little of the remaining orange syrup if you think it needs it. Arrange the carved lamb on warmed plates with some of the caramelised garlic and orange salsa on the side or on top. Add some of the charred little Gem lettuce wedges or cabbage to serve if liked.

Make ahead turkey gravy

Ingredients

2 onions

2 carrots

2 sticks of celery

2 rashers of smoked streaky bacon

2 fresh bay leaves

2 sprigs of fresh thyme

2 sprigs of fresh rosemary

10 chicken wings

olive oil

60 ml red wine or maderia

4 tablespoons plain flour

Method

GET AHEAD
1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel the onions, wash the carrots, then roughly chop with the celery and bacon. Put the veg, bay leaves, thyme , rosemary into a sturdy high-sided roasting tray, then scatter the chopped bacon on top.

3. Add the chicken to the tray – if you’re using the chicken wings, break them open first and bash with a rolling pin to help release extra flavour as they cook. Drizzle with oil, season with sea salt and black pepper, toss, then cook for 1 hour, or until tender.

4. Remove the tray from the oven and transfer to a low heat on the hob. Really grind and mash everything with a potato masher, scraping up all the goodness from the base of the tray (the longer you let it fry, the darker your gravy will be). If you want to add red wine or maderia , now’s the time to do so; just leave it to cook away for a few minutes.

5. Gradually stir in the flour, then pour in 2 litres of boiling kettle water. Simmer for 30 minutes, or until thickened and reduced, stirring occasionally.

6. When the gravy is the consistency of your liking, pour it through a coarse sieve into a large bowl, pushing all the goodness through with the back of a spoon. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day. By adding in the turkey juices bring to the boil carefully strain trough a sieve season to taste and enjoy

Tip
2 DAYS BEFORE

If you’ve frozen your gravy, take it out to defrost in the fridge until needed.

Chocolate Mousse Cups

Who doesn’t like a good chocolate mousse? Light yet delicious, this classic can be made in minutes with just a few ingredients – and it’s perfect for easy entertaining after a long, luxurious meal. Top with whipped cream and chocolate shavings or, for a pretty spectacle, with summer berries and fresh mint leaves.

Serves 4

Ingredients

225g plain chocolate, broken into squares (minimum 55% cocoa solids)

3 eggs

2 tbsp Irish cream liqueur (or use Grand Marnier, whiskey, Malibu or crème de menthe) 300ml cream a selection of berries (such as raspberries, strawberries and pomegranate seeds), to decorate

a few sprigs of mint, to decorate

Melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the eggs with the liqueur in a separate bowl over a pan of simmering water until double in size. It is very important to ensure the water does not boil or it will cook the eggs. Fold the melted chocolate into the egg mixture, then leave to cool for 5 minutes. Meanwhile, whisk the cream in a bowl, fold into the chocolate mixture, then put into stemmed glasses or teacups using a spatula. Cover with cling film and refrigerate for 2–3 hours or overnight. Spoon over the berries and add a sprig of mint to serve.

SERVE WITH … This rich, intensely chocolatey dessert not only looks great in glasses but also vintage teacups. It can also be scooped into quenelles. Sometimes I’ll serve it with a couple of thin buttery biscuits for dipping, or perhaps an ice-cold glass of the liqueur I’ve used to flavour the mousse.