Recipes Christmas Recipes

Spiced Beef

Spiced Beef

Eaten hot or cold, Spiced Beef is traditionally served on Christmas Day or Boxing Day, decorated with hooly. read more

Spiced Prunes

Spiced Prunes

These are an excellent accompaniment to baked ham and hot or cold goose. read more

Marmalade Glazed Ham

Marmalade Glazed Ham

A home baked ham has a much better flavour than the shop bought ready cooked version. It is ideal for a buffet or Boxing Day tea. Some joints do not need soaking: check with the supplier first. read more

Venison and Chestnut Casserole

Venison and Chestnut Casserole

A rich, gamy casserole which is cooked slowly for a long time and needs to be started the night before. read more

Celery Sauce

Celery Sauce

Celery, served as a vegetable or a sauce, is traditional accompaniment to roast turkey, the flavours complementing each other perfectly. read more

Chestnut and Bacon Stuffing

Chestnut and Bacon Stuffing

Chestnut stuffings wewr popular in the 18th century. A large bird such as a turkey is stuffed to prevent the meat from drying out too much during the long cooking time.This recipe will stuff a 10-12 lb. turkey. read more

Honey-roasted Turkey

Honey-roasted Turkey

First introduced in Britain in the 16th century, it was in the Victorian period that roast turkey really came into its own as a main Christmas course. The butter/honey mixture gives the meat a delicious flavour and adds a rich, dark crust to the skin. read more

Mushroom Sauce

Mushroom Sauce

This was a popular 19th century sauce and traditional accompaniment to roast goose when served at Christmaas or Michaelmas. Mushroom Sauce is also good served with roast pork read more

Apple and Prune Stuffing

Apple and Prune Stuffing

Apples have been a popular accompaniment to roast goose for centuries and in this traditional Christmas stuffing they are married with prunes. Apple and Prune Stuffing can also be served with duck or with roast pork. read more

Christmas Goose

Christmas Goose

Goose is reputed to have the finest flavour of all domesticated birds. The reason for this is probably due to the high amount of fat it contains which gives the bird a very rich flavour. Save the fat in the roasting tin for the best ever roast potatoes! read more