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2-hour Christmas dinner
Fruit and vegetables
2 medium
leeks
, trimmed
1 small bunch fresh
thyme
, finely chopped
1 large unwaxed
lemon
, finely grated zest only
1.2kg/2lb 12oz potatoes, preferably Maris Piper or King Edward, peeled and cut into large chunks
a few sprigs fresh
rosemary
(optional)
½ tsp dried
sage
(optional)
600g/1lb 5oz ready-prepared
carrot
sticks
2 tbsp chopped frozen
parsley
or 3 tbsp freshly chopped
parsley
300g/10½oz ready-trimmed baby
Brussels sprouts
, halved
Tins, packets and jars
750–900ml/1⅓–1⅔ pint readymade chicken
gravy
2 tbsp
cranberry sauce
2 x 40g packets
bread sauce
mix
Cooking ingredients
1 x 120g pack mixed nuts and
dried fruit
(I use one containing brazil nuts, pecans, almonds, sultanas and dried cranberries)
salt and freshly ground
black pepper
4 tbsp
sunflower oil
or melted goose fat
2 tbsp runny
honey
freshly grated
nutmeg
, to serve (optional)
2 good pinches
caster sugar
200g/7oz cooked and peeled
chestnuts
, vacuum-packed or frozen and thawed, halved
sea salt and freshly ground
black pepper
Baking and patisserie
5 thick slices
white bread
Drinks
4 tbsp ruby port or
red wine
Dairy, eggs and chilled
large knob of
butter
500ml/18fl oz
milk
4 tbsp
double cream
25g/1oz
butter
knob of
butter
25g/1oz
butter
Meat, fish and poultry
2.5kg/5lb 8oz
turkey crown
(fully thawed if frozen)
6 rashers smoked streaky
bacon
450g/1lb pork
sausagemeat
8–12 chipolata
sausages
, wrapped in bacon
2 rashers smoked streaky or back
bacon
, roughly chopped
4 rashers rindless smoked streaky
bacon
, cut into 2cm/¾in pieces
Other
sunflower oil, for greasing
2 tbsp
orange juice
(fresh or from a carton)
Back to recipe
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