Turkey, Ham and Cranberry Raised Pies

Image of turkey, ham and cranberry raised pies

Personally, I’m very partial to cold cuts in the aftermath of the Big Christmas Day Blow-out and it’s rather nice to have a breather from all the cooking. But if you still have ham and turkey sitting in the fridge after that, these little pies are a real treat and the cranberry sauce gives them a lovely flavour lift. Continue reading

Gravadlax and Christmas Curing

Image of sliced gravadlax

The turkey is on order and the Christmas cake is made. Time to think about what else will be on the Yuletide table at Mrs P’s. Our family likes a traditional Christmas dinner: turkey with all the trimmings including chipolatas and bacon, and a whopping great piece of ham to eat cold with the leftover bird on Boxing Day (and to pick at every time they pass the fridge, along with a fistful of cold sausages).

Image of Jackie laying out the wrapping for the salmon

Jackie Kennedy lays out the wrapping for the salmon

Usually I buy my chipolatas and ham from a good butcher but this year I went on a Christmas curing course with charcutiers Jackie and Sarah at Marsh Pig in Norfolk. Continue reading

Classic Boeuf Bourguignon

Image of stew with added onions and mushrooms

It pays to get ahead at Christmas. A bit of effort now – assuming you have the freezer space – and you’ll have something warm and comforting to come home to after Midnight Mass or to feed the assembled family when you’ve all tired of turkey.

A personal favourite is the classic Boeuf Bourguignon, slow cooked in a good red wine and garnished with baby onions and mushrooms. Serve it with celeriac mash or just buttery mashed potato and some steamed broccoli or carrot batons and you will have peace and goodwill at the dining table. Continue reading