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Festive Treats with California Prunes

Peter Sidwell, founder of Simply Food TV

     By Peter Sidwell, founder
           of Simply Food TV


Chef, Peter Sidwell, founder of Simply Good Food TV has created two delicious Christmas desserts using California Prunes - California Prune Mince Pie Brownie and California Prune & Candied Ginger Ice-Cream

Follow the step by step instructions below to make them at home.

   California Prune
  Mince Pie Brownie


California Prune Mince Pie Brownie

Ingredients

· 350g dark chocolate
· 100g pecans
· 100g white chocolate chunks
· 250g butter
· 150g sugar
· 3 large eggs
· 100g self-raising flour
· Zest of 1 orange
· 100g chopped California Prunes
· 4 mince pies chopped up into chunks
· ½ tsp of ground ginger

Method

1. Preheat the oven to 180°C. Place the pecans on a baking tray and cook for 10 minutes until crisp.

2. Break the dark chocolate into small chunks. Place the chocolate and butter in a mixing bowl over a plan of simmering water. Allow to melt.
Add the orange zest to the chocolate while melting

3. In a separate bowl whisk the sugar and eggs until light and fluffy. Then add the egg mixture to the chocolate and butter.

4. Sieve together the flour and ground ginger then add the flour into the mixture and fold in carefully.

5. Finally add the chopped California Prunes, white chocolate chunks and the chopped up mince pies.

6. Pour the mixture into a lined and greased baking tray and bake at 160°C for 15 minutes.

Serves: 10 portions

   California Prune
      and Candied
  Ginger Ice Cream

California Prune and Candied Ginger Ice Cream

This recipe is super simple, easy to prepare and delicious. With this ice cream there is no need for churning so you don’t even have to buy an ice-cream maker, just pop it into the freezer.

Ingredients

· 140g California Prunes
·330ml ginger beer
· 450ml double cream
· 1 tin (397g) of condensed milk
· 40g candied ginger
· 40g chopped California Prunes for sprinkling
  on top

Method

1. Simply pour the double cream into a large mixing bowl and whip up into soft peaks.

2. Place the 140g of California Prunes into a blender with the ginger beer and blend until smooth, then add to the cream.

3. Add the condensed milk to the bowl and carefully fold together with a metal spoon as you don’t want to whisk the cream any further.

4. Spoon the mixture into a plastic container and smooth over with the spoon.

5. Chop the candied ginger and remaining prunes and scatter over the top of the ice-cream.

6. Place in the freezer for 4-6 hours or ideally overnight before serving.

Makes: 8-10 portions

* Pecans can be left out of the recipe if you are allergic to nuts.

These recipes are courtesy of California Prunes.

For more information about California Prunes click on www.californiaprunes.co.uk 

 

Reduced Waste, Cost and Stress
at Christmas
with field fare


Panettone Croissants from field fare

Ah, Christmas. But there's no room in the fridge, the cranberries have sold out, someone's turned veggie, or is it gluten-free? Two don't eat Christmas pudding, and what about a starter? You're at “Spuds in” on your timings and still haven't peeled them ...

And breathe! Christmas shouldn't be stressful. It should be a time for enjoying family and good food; and while field fare can only wish you luck with the former, they can substantially help with the latter.

Turn you freezer into a friend

With more than 50 frozen fresh produce lines, sold by the scoop, and over 80 ready-made premium products waiting to step into the breach, field fare can turn your freezer into a friend. Into a haven of ready prepped Christmas staples, a cornucopia of crisis averting stand-by dishes and desserts - all direct from provenance-rich producers and flash frozen to lock in nutrients, freshness and flavour.

Eco-friendly and eco-nomical

field fare's loose serve produce format also means that you take as little or as much as you need, minimising packaging, shelf space, waste and cost. While single portion products for specific diets spare you the nut roast glut or shelves of obscure gluten-free ingredients left in the wake of that one visitor.

Perhaps the biggest saving? Your time. And quite possibly your sanity.

A field fare guide to seasonal smugness

The saving claims are unashamedly big, but here's a mere snapshot of some of the time-saving delicacies waiting to also save you money, probably save the day and maybe help save the planet!

Breakfast

· Pannetone Croissants – kick off The Day with the waft of warm, freshly baked croissants with a Christmassy hint of citrus, direct from a Belgian master patissiere and part of an indulgent, ready-to-bake range of fresh croissants, fruit and chocolate pastries and waffles. Weight: 80g each. RRP: 55p each.

· Cheese and Bacon turnover – a savoury alternative, this is mature Cheddar Cheese melting round Danish bacon, all wrapped in crisp, golden pastry. Handmade by Proper Cornish and ready to bake from frozen.Weight: £1.45. RRP: 135g each

The starter

Coquille St Jacques from field fare


· Coquille St Jacques - the eternal quandary: should a Christmas dinner have a starter? Most certainly, when it is this simple, this impressive, this delicious and a Gold Star Great Taste Award winner. Substantially larger than equivalents on the market, they are ready to bake and serve directly in elegant scallop shells, packed with salmon, plaice, scallops and prawns in a creamy gratin and piped with mashed potato. Weight: 240g each excluding shell. RRP: £4.25 each

Christmas dinner staples

Roast potatoes, yorkshire puddings and sage and onion stuffing balls from field fare


· Roast potatoes – ready peeled, ready to roast potatoes, direct from second generation Yorkshire farmers. Not only fresh, convenient and delicious, but dry roasted, for crisp, fluffy spuds with no added fat. RRP: £3.20/kg

· Cranberries – frozen within hours of picking and literally bursting with freshness and flavour, ready to be plopped into prosecco, poured into trifles or whipped into a classic cranberry sauce, courtesy of the field fare website recipe archive. RRP: £7.25/kg.

· Chestnuts – no peeling, just fresh, frozen chestnuts ready to cook, puree, fry off with lardons and stir through those sprouts or turn into a traditional stuffing. RRP: £8.25/kg

· Sage and Onion stuffing balls– fragrant herbs, onion and fresh breadcrumbs combine to make 'all the trimmings' available to vegetarians too. RRP: £4.99/kg.

Sophisticated stand-bys

Gluten Free Roasted Vegetable and Goat's Cheese pie from field fare


· Gluten Free Roasted Vegetable and Goat's Cheese pie – one of a range of field fare single portion, award-winning pies, here crammed with slow, sweetly roasted vegetables, fresh from the fields; balanced with the creamy tang of goats cheese and encased in crisp, gluten free pastry and sold individually. Also suitable for vegetarians. Weight: 240g. RRP: £3.45 each

· Chicken, Brie & Cranberry Pie – tired of turkey? This individual seasonal pie, made by a second generation Kentish family firm, is succulent British chicken, soft chunks of brie and sweet cranberries in a rich, creamy sauce, all wrapped in crisp shortcrust pastry. Weight: 220g each. RRP: £3.85 each.

Mushroom, Stilton & Pinenut Parcel from field fare

· Mushroom, Stilton & Pinenut Parcel – another Christmas parcel your veggie diner will be anxious to get into. Sliced mushrooms and pine nuts in a rich Stilton sauce are wrapped in crisp, golden puff pastry and sold individually. An exceptional recipe created by Sheila Milligan – Spike's wife! Weight: 223g each. RRP: £3.40 each.

About field fare

field fare products are widely available in selected farmshops, garden centres and delicatessens nationwide, which are listed at http://field-fare.com/stockists through a postcode operated search facility.

The shiny new field fare website is not only a sophisticated stockist search and full product archive, but also a foodies' resource of inspiring recipes, including Christmas classics with a twist; from Blackcurrant Trifle to an 18th century chestnut stuffing recipe. Not forgetting a detoxing Berry and Beetroot Smoothie for Boxing Day breakfast. For details visit http://field-fare.com/recipes
 

Food & Drink

Silvana Franco Recipe
       

Silvana Franco
 
Beetroot & Dark Chocolate Yule Log

This month, we have a fabulous Christmas recipe from Silvana Franco, food ambassador for Waitrose. Silvana shows us how to make Beetroot & Dark Chocolate Yule Log, a stylish festive dessert that all the family can enjoy.

“It wouldn't be Christmas without a Yule Log, but this one is far from traditional,” says Silvana Franco.

“It's made with dark chocolate and beetroot and it looks and tastes amazing.”


Try this mouthwatering recipe with Silvana's easy to follow step-by-step instructions below, and watch the video so that you can make this delicious recipe at home and make Christmas really special.

Silvana's Beetroot & Dark
     Chocolate Yule Log


Silvana's Beetroot & Dark Chocolate Yule Log

 

Ingredients

· 300g fresh beetroot, scrubbed, topped and tailed
· 200g butter
· 200g plain chocolate
· 1 tbsp instant coffee granules or powder
· 4 large Waitrose British Blacktail Free Range
  Eggs, separated
· 175g caster sugar
· 75g plain flour, sifted
· Icing sugar, for dusting

For the filling

· 75g LOVE Life Dried Cranberries
· 2 tbsp brandy or orange juice
· 250ml pot Waitrose Madagascan Vanilla Cream

Method


1. Preheat the oven to 180˚C, gas mark 4. Grease and line a 32 x 22cm swiss roll tin with baking parchment. Cook the beetroot in simmering water for 15–20 minutes or until tender, then drain and cool. Remove the skin and trim, then blitz the flesh in a blender until smooth.

2. Melt the butter with the chocolate and coffee in a medium pan over a low heat. Leave to cool for 5 minutes. In a large bowl, whisk the egg yolks with the caster sugar until thick and pale, then whisk in the cooled chocolate mixture. Fold in the beetroot and flour.

3. Whisk the egg whites until they hold soft peaks then fold into the chocolate base. Pour into the prepared tin and spread level. Bake for 25–30 minutes until just firm. Lift the cake out with its paper onto a wire rack, cover with a clean damp tea towel and leave to cool completely.

4. To make the filling, soak the cranberries in the brandy or orange juice for 30 minutes. Whisk the cream until just thick then stir in the cranberries and any juices.

5. Turn the chocolate sponge out onto a clean sheet of baking parchment and trim the edges neatly.

6. Spread with the cream, leaving a border around the edge, then use the paper to carefully roll the sponge up.

7. Transfer to a serving dish and dust with icing sugar. Chill until ready to serve.

Get ahead

Make the chocolate sponge up to 3 days ahead and keep, rolled up but unfilled, in an airtight container.

To freeze

Make the chocolate sponge and fill, roll up, cover and freeze for up to 1 month. Defrost thoroughly before dusting with icing sugar to serve.

Preparation time: 25 minutes, plus cooling

Cooking time: 45 minutes to 55 minutes

Total time: 1 hour 10 minutes - 1 hour 20 minutes

Serves: 8 - 10


     Now watch the video




       Click on arrow to watch


For more delicious Silvana Franco and Waitrose recipes click on www.waitrose.com 

 

Spiced Plums on Toasted Brioche

Spiced Plums on Toasted Brioche


With Christmas just around the corner why not treat yourself to this delicious dessert? These spiced plums on toasted brioche make a great festive treat.

Ingredients

· 1 x 550g can plums in light syrup
· 1 tablespoons of light muscovado sugar
· 2-3 teaspoons of mixed spice
· 75g butter, softened
· 1 small brioche loaf or panettone slices
· Thick double cream, to serve

Method

1. Drain the syrup off the plums into a small saucepan. Add the sugar and 2 tsp of the mixed spice. Gently heat until the sugar dissolves. Once dissolved, bring the syrup to the boil, to reduce the liquid by about half and thicken slightly.

2. Meanwhile, de-stone and slice the plums into quarters. When the syrup has reduced, gently stir in the plums and leave to cool slightly.

3. Stir ½ tsp mixed spice into the softened butter. Thickly slice and toast the brioche. Spread with mixed spice butter and place into serving bowls.

4. Spoon the spiced plums over the brioche and top with a little of the thick cream to serve.

Serves 6-8

For more information about Canned Food UK please visit
www.cannedfood.co.uk   
 

Christmas Pudding Filo Cigars with Spice Sugar

Christmas Pudding Filo Cigars with Signature Spice Sugar


These eyecatching Christmas Pudding Filo Cigars with Signature Spice Sugar will make an elegant dessert for Christmas.

Suitable for vegetarians, they are easy to make.

 

This beautiful Christmas cigar recipe has been created by Waitrose.

Ingredients

· 200g Christmas pudding, chopped
· Zest and juice of 2 clementines
· 1 tbsp brandy or dark rum
· ½ tbsp Waitrose Signature Spice (ground)
· 25g golden caster sugar
· 270g pack Jus-Rol Filo Pastry Sheets
· 50g butter, melted

Method


1. Preheat the oven to 200°C, gas mark 6. Place the Christmas pudding in a saucepan with the clementine zest and juice and brandy and warm until softened. Allow to cool, then spoon into a disposable piping bag.

2. In a small bowl mix together the signature spice with the sugar.

3. Cut the filo sheets in half. Brush each half sheet of filo pastry with butter and sprinkle with a little of the spiced sugar. Cut 1cm off the end of the piping bag, pipe an 8cm line of Christmas pudding mix into the corner of each pastry square, then roll up diagonally like a cigar, folding in the edges to encase the filling.

4. Brush with more butter and place on a baking sheet. Repeat, until all the pastry and pudding are used up. Bake in the preheated oven for 20 minutes until golden and crisp.

5. Dust with golden icing sugar and serve warm with leftover brandy butter.


Makes: 12


For more fabulous Waitrose recipes visit www.waitrose.com
 

Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff


Put an Oriental twist on your festive feast this year with authentic recipes from Wing Yip. Step out of your comfort zone and bring something different to the table this festive season with the delicious Oriental flavours from Wing Yip.

Christmas is the perfect time to celebrate and indulge in your favourite foods, and for veggies, why limit yourself to the nut roast? Chinese cuisine has always been a favourite in the UK, but who is to say it should only be celebrated with a Saturday night takeaway?

With this in mind, this Wing Yip has created an exclusive recipe to give an Oriental twist on a traditional festive dish – Vegan Mushroom Stroganoff.

Ingredients

· 100g dried shiitake mushrooms
· 1 teaspoon of vegetable oil
· 1 red onion, sliced
· 1 teaspoon of paprika
teaspoon 500g mixed mushrooms, sliced, for example oyster, Portobello, enoki, straw, shimeji
· 2 cloves garlic, crushed
· 100ml Nature’s Charm Evaporated Coconut Milk
· 1 teaspoon of fresh parsley, chopped
· Salt and Pepper, to taste

Method

1. Soak the dried shiitake mushrooms in boiling water until re-hydrated. This should take about 20 minutes. Once soaked, drain the water reserving 300ml.

2. Heat the vegetable oil in a large pan and over a medium heat add the red onion and paprika. Cook until soft.

3. Add the dried shitake mushrooms and the garlic to the pan and fry for 1-2 minutes or until the mushrooms begins to soften. Add the reserved 300ml of water from the mushrooms and simmer for 5-10 minutes until the mushrooms are cooked.

4. Add the Nature’s Charm Evaporated Coconut Milk and continue cooking for a further 2-3 minutes until thick and glossy.

5. Turn off the heat and add the fresh parsley. Season with salt and pepper to taste and then serve with rice.

Serves 4

Wing Yip has four superstores located in Birmingham, Cricklewood, Croydon and Manchester which stock more than 4,500 authentic Oriental groceries and products.

Its online store www.wingyipstore.co.uk
 is home to a library of Far Eastern recipes.
 

Christmas Pudding and Pear Bake

Christmas Pudding and Pear Bake


Pears brighten the intense flavour of Christmas pudding in this recipe, which you can prepare a day in advance and either serve cold or cover with foil and warm through in the oven before serving.

This delicious recipe has been created by Waitrose.

Ingredients

· 800g ripe pears, peeled, cored and sliced into 8 fingers
· 30g caster sugar
· 2 star anise
· 2 lemons, zest and juice
· 2 eggs
· 150ml single cream
· 150ml milk
· 15 slices white bread, halved and crusts removed
· 300g Christmas pudding or Christmas cake

Method

1. Preheat the oven to 160°C/gas 3. Put the pears in a pan with the sugar, 150ml water, the star anise, lemon juice and half the zest. Bring to the boil over a medium heat. Cook for 10-15 minutes, until the pears are tender and the liquid reduced by a third.

2. Meanwhile, beat the eggs in a bowl, then add the cream and milk, and mix well. Line the bottom of a 2 litre baking dish (about 20cm x 30cm x 5cm) with a layer of bread.

3. Break the Christmas pudding or cake into small lumps in a mixing bowl. When the pears are ready, remove about half from the pan, roughly chop and mix with the pudding. Spoon a third of the syrup over the bread, sprinkle with half the remaining zest, then cover with half the pudding and pear mixture. Add another layer of bread and repeat. Place a final layer of bread on top, arrange the remaining pear slices over it and drizzle with the remaining syrup. Pour the egg, milk and cream mixture over.

4. Bake for 40–45 minutes, then place under a hot grill for a few minutes to brown. Serve with cream, brandy butter or custard.

Serves: 6

For more Waitrose recipes visit www.waitrose.com
 

    Quick Christmas
        Fruit Cake

 
Quick Christmas Fruit Cake
 

If time is running out for you this Christmas then this very easy recipe is perfect.

There is no need to soak the fruit overnight so it's much faster to prepare - it's also ready to eat as soon as it's cooled. It's so deliciously rich and fruity that no one will guess you've made it so quickly!

This seasonal recipe has been created by Waitrose.

Ingredients

· 1kg Waitrose Vine Fruit Mix
· 125g Waitrose LOVE life Soft Agen Prunes, chopped
· 125g Waitrose LOVE life Soft Apricots, chopped
· 100g pack Waitrose Dried Cranberries
· 175g unsalted butter, cut into cubes, plus extra for greasing
· 250g dark brown muscovado sugar
· 250g tin Clement Faugier Chestnut Vanilla Spread
· 125ml Gabriel Boudier Cherry Brandy, reserving 1 tbsp for the top
· Finely grated zest of 1 lemon
· Grated zest and juice of 3 clementines
· 3 essential Waitrose Free Range Eggs, beaten
· 250g plain flour
· 1 tsp baking powder
· 1 tsp ground cinnamon
· 1 tsp ground nutmeg
· 1 tsp mixed spice

For the Icing

· 4 tbsp Waitrose Morello Cherry Preserve
· 2 x 500g packs Waitrose Cooks’ Homebaking Marzipan
· Icing sugar, for dusting
· 1kg pack Waitrose Cooks’ Homebaking white fondant icing
· Waitrose Cooks’ Homebaking Silver Balls (optional)
· Wide ribbon, for decorating (optional)

Method

1. Place all the fruits, butter, sugar, chestnut spread, brandy, lemon zest, clementine zest and juice into a large pan and bring slowly to the boil, stirring until the butter melts. Simmer gently for about 10 minutes, then remove from the heat and allow to stand for at least 35 minutes.

2. Meanwhile, grease the sides of a 20cm round or square deep-sided cake tin and line with non-stick baking parchment. Wrap the outside of the tin in a triple layer of brown parcel paper and secure with string. (This will ensure the cake cooks slowly and evenly and stops the sides burning and colouring too quickly.)

3. Preheat the oven to 150°C, gas mark 2. Tip the cooled, soaked fruit into a large mixing bowl. Stir in the beaten eggs, sieve in the flour, baking powder and spices and mix well, until thoroughly combined.

4. Pour into the prepared tin and bake in the oven for 3-4 hours, or until the top of the cake is a little cracked and dry to touch. A skewer inserted into the cake will still come out a little sticky, but the cake will be ready. Discard the brown paper from around the tin, to allow the cake to cool more quickly. Spike the top with a cocktail stick and drizzle over the remaining cherry brandy.

5. When the cake has cooled completely, remove from the tin and place on a board.

6. To ice the cake, gently warm the jam in a small pan with 1 tablespoon cold water until melted. Sieve into a small bowl and, using a pastry brush, cover the cake with the warm jam.

7. Knead the marzipan until softened, then roll out thinly on an icing sugar-dusted surface, to make a 40cm round. Drape it over the cake, pressing down to cover. Trim off any excess around the base, then repeat using the fondant icing (don’t use jam this time).

8. Using star-shaped cutters, cut out a selection of stars with the remaining icing. Press silver balls into the middle of some of the stars, then pile into the centre of the cake. Tie a ribbon around the cake too, if you wish.

Cook's Tip

If you don't have any cherry brandy then ordinary brandy would also taste great.

Or replace with same quantity of orange juice and/or water for an alcohol-free version.

Preparation time: 30 minutes, plus cooling

Cooking time: 3-4 hours

Total time: 4-5 hours

Serves: 25-30


For more delicious Waitrose recipes click on www.waitrose.com
 

 Traditional Roast
          Turkey


Traditional Roast Turkey

It wouldn't be Christmas without Turkey and this easy to make recipe is perfect for your festive family meal.

This festive recipe has been created by Waitrose.

Ingredients

· 1 Waitrose 4-6kg Free Range Bronze Feathered Turkey
· 2-3 fresh bay leaves
· 1 lemon, cut into quarters lengthways
· 1 onion, peeled and cut into quarters
· 450g pack sausagemeat stuffing, optional
· 50g butter, melted, plus extra for greasing
· 20g pack fresh thyme

Method

1. Preheat the oven to 180°C, gas mark 4. Remove the giblets from the turkey and set aside for the gravy. Tear the bay leaves in half and place in the main cavity along with the lemon and onion pieces.

2. Stuff the smaller neck cavity with sausagemeat stuffing, if using. Pull the skin back over the neck and secure with a cocktail stick. Brush the turkey skin with the melted butter and scatter the thyme over. Cover with foil (tucked around the bird and not over the tin) and roast according to pack instructions, remembering to account for the weight of the stuffing.

3. About 15-30 minutes before the end of cooking time, take the turkey from the oven and remove the foil.

4. Return to the oven and continue to roast until the bird is thoroughly cooked. Insert a skewer into the thickest parts of the breast and thighs: the juices should run clear and there should be no pink meat. If the juices are still pink, return to the oven for 15 minutes before testing again. Check that the sausagemeat stuffing is cooked through.

5. Transfer the turkey to a warm serving dish. Cover tightly with buttered foil, then cover with clean tea towels. Leave to rest in a warm place for 30 minutes before carving.

Preparation time: 15 minutes

Cooking time: 35 minutes per kg (3-4 hours, depending on the size of turkey) plus at least 30 minutes resting time

Total time: 4 hours (approx)

Serves: 8 with leftovers


For more fabulous Waitrose recipes click on www.waitrose.com
 

      Mixed Spiced
   Christmas Robin
     Cherry Biscuits


Mixed Spice Christmas Robin Cherry Biscuits

These cute little robin biscuits are perfect for entertaining at Christmas.

They will also make a lovely gift if you pack them up in a gift box or basket.

This delightful recipe has been created by Waitrose.


Ingredients for the Biscuits

· 150g butter, softened
· 100g dark brown muscovado sugar
· 1 medium Waitrose British Blacktail Free Range Egg, beaten
· 1 tbsp maple syrup
· 300g plain flour
· 2 teaspoons of mixed spice

Ingredients for the Decorations

· 140g pouch Dr Oetker Designer Icing White
· 12 essential Waitrose Glacé Cherries, halved
· 2 x 32g Cadbury Flake
· 24 currants

Method

1. In a bowl, beat together the butter and sugar with an electric whisk until pale and creamy. Add the egg and syrup, then sift in the flour and spice. Mix well to form a dough. Shape into a flat ball or disc, and then wrap in clingfilm and chill in the fridge for about 30 minutes.

2. Preheat the oven to 190°C, gas mark 5, and line 2 baking sheets with parchment paper. Unwrap the dough, place between 2 sheets of clingfilm, and roll out to about 5mm thick. Using a Waitrose Robin Cookie Cutter cut out 20-24 shapes.

3. Place the biscuit shapes on the baking sheets and bake for 10-12 minutes, or until golden brown. Remove from the oven and leave to cool for 5 minutes on the tray before transferring to a wire rack to cool completely.

4. To decorate, soften the icing according to the pack instructions. Using a disposable piping bag with a small writing nozzle, pipe a little roundel of icing on each robin’s breast, then smooth with a small palette knife dipped in hot water.

5. Stick half a glacé cherry on top, leaving a little of the white exposed. Then use a small dot of icing to fix a currant for the robin’s eye.

6. To make the wings, cut the Flake into 2-3cm-long pieces, then cut each length in half and half again (to make 12-16 sticks from each Flake). Use a dot of icing to secure a stick of Flake for the wing. Leave the icing to set before serving.

Preparation time: 30 minutes

Cooking time: 12 minutes

Total time: 42 minutes

Makes: 20 - 24


For Waitrose recipes visit www.waitrose.com
 

    Crunchy Roast
         Potatoes


Crunchy Roast Potatoes

Roast potatoes are the perfect accompaniment to turkey for your Christmas dinner. Try this delicious recipe from Waitrose.

For golden-crusted roast potatoes with fluffy insides, use a floury variety, such as King Edward or Maris Piper. Parboil, then shake the potatoes in the pan to roughen their surface.

The roasting tin must be big – if the potatoes are too close together, their steam can’t escape and they will become soggy. And the fat must be really hot; the potatoes should sizzle as they go in.

If none of your guests are vegetarian, try using graisse d’oie (goose fat), which adds real depth of flavour.

Ingredients

· 1.5kg floury potatoes, peeled
· 3 tbsp sunflower oil or Catusse Graisse d’Oie (goose fat)

Method

1. Preheat the oven to 190°C, gas mark 5. Cut the potatoes into large, even-sized pieces and put in a pan of cold water.

2. Bring to the boil and simmer for 10 minutes. Drain well and return to pan. Shake, then heat for 1-2 minutes to dry out.

3. Meanwhile, place the sunflower oil or goose fat in a roasting tin and preheat in the oven for 5 minutes.

4. Carefully spoon the potatoes into the preheated tray of hot fat and turn to coat. Roast for 50-60 minutes or until golden brown, turning halfway through.

Cook's Tips

The potatoes will take longer to roast if the oven door is frequently opened and closed.

Preparation time: 15 minutes

Cooking time: 75 minutes

Total time: 1 hour 30 minutes

Serves: 8


For more great Waitrose recipes click on www.waitrose.com
 

   Classic Brussels
          Sprouts


Classic Brussels Sprouts

It wouldn't be Christmas without a bowl of vibrant green Brussels Sprouts.

But it's essential to avoid overcooking them. They also taste better with a knob of melting butter.

This traditional recipe has been created by Waitrose.

Ingredients

· 1 kg Brussels sprouts, trimmed
· Knob of salted butter

Method


1. Cut a small, deep cross in the base of each sprout.

2. Cook in a pan of boiling water, covered, for 4-5 minutes until just tender.

3. Drain and serve immediately with a knob of butter and freshly ground black pepper.

Preparation time: 15 minutes

Cooking time: 7 minutes

Total time: 22 minutes

Serves: 8


For more great Waitrose recipes click on www.waitrose.com