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Christmas is such a major “food-fest” I find that life can be so much easier if I have already done some of the hardwork so, in the weeks leading up to the big day, make these recipes and keep them/freeze them ready to serve when needed with the minimum of effort. This way you'll have time to enjoy the festivities with everyone else.
- 75g Butter
- 75g Light Soft Brown Sugar
- 1 tsp Black Treacle
- 2 Eggs
- 90g Plain Flour
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Mixed Spice
- 150g Currants
- 50g Sultanas
- 50g Raisins
- 40g Glace Cherries (chopped)
- 25g Mixed Peel (chopped)
- 25g Chopped Almonds
- Grated Rind of 1 Small Lemon
Cream together butter, sugar and treacle then one at a time mix in the eggs. Stir in flour and spices then add dried fruit, nuts and lemon rind. Pour into a prepared 6” cake tin then bake at 150° C for approx 2 hours. Turn out of tin to cool. When cold, pierce bottom several times with skewer before pouring in 2 tbsp brandy, wrap in foil and keep in a tin. Feed with more brandy/rum or your chosen spirit every week until ready to be iced. - 1 large onion, coarsely chopped
- Zest of 1 lemon
- 75g butter
- 225g pre-soaked dried apricots, chopped into small pieces
- 2 dessert apples, peeled, cored and grated
- 225g fresh white breadcrumbs
- 2 medium eggs, beaten
- 50g pinenuts, chopped
- 225g prepared chestnuts, roughly chopped
- generous bunch fresh parsley, chopped
- salt and freshly ground black pepper
Preheat oven 200C/400F/Gas 6.
Gently fry the onion, apricot and lemon zest in 25g butter until onion is translucent.
Add the onion mixture to all the other ingredients binding together with the eggs.
Turn into a greased shallow ovenproof dish greased and dot with remaining butter. Bake in a preheated oven for about 25-30 minutes until crisp.
To freeze: cool, cover the dish with foil and freeze until Christmas Eve.
To thaw: remove from the freezer and thaw overnight. Re-heat in a hot oven for about 10-15 minutes. - 20 small British Sausages
- 10 slices streaky bacon
Wrap each sausage with half a slice of bacon. Secure in place with a toothpick and open freeze in a single layer. When frozen put into bags. When needed cook from frozen in the oven with the turkey for the last 40 minutes. You can make the bread sauce up to a week in advance and keep in the fridge, or freeze for up to 3 months. - 1 small onion, finely chopped
- ½ tsp ground cloves
- 2 fresh bay leaves
- 568ml fresh whole milk
- 50g butter
- 200g stale white bread, crusts removed and cut into 1” pieces
- ½ tsp grated nutmeg
- 4 tbsp double cream
Place the onion and cloves in a small pan. Add bay leaves to pan with milk and butter. Season generously with pepper. Bring to the boil, then simmer gently for 20 minutes. Remove from heat and leave to infuse for 1 hour. Discard the bay leaves. Using a wooden spoon stir in the bread, add the nutmeg, return to the heat and simmer for 3-4 minutes. Stir in the cream and serve warm. You can also freeze: Vegetables
Fresh vegetables like turnips and sprouts can be prepared as normal then blanched in boiling water for 2 minutes before draining and leaving to cool. Open freeze in a single layer before putting in freezer bags ready for use. Cook from frozen. Orange/Lemon/Lime
Extremely handy to have ready for drinks like gin and tonic. Scrub the fruit well, slice and spread them out on trays to open-freeze. Once frozen, place in sealed polythene bags. When you want a slice in your drink just get it out of the freezer and pop it in your glass. Mince Pies
Keep these uncooked in the freezer then when you are ready cook them from frozen Chestnuts
As chestnuts take so long to peel you can do them in advance and freeze. Defrost and use on the day or buy them peeled and prepacked ready to serve whole with sprouts or mash to go in the stuffing. Order in Advance: Don't forget to order your turkey and other perishables in advance to save disappointment later Related articles:
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