CRANBERRY SAUCE
INGREDIENTS
• 500g cranberries • 250g caster sugar
• 100ml water • 100ml port
• Juice and zest of 2 oranges
• 1 cinnamon stick
• 3 clean , sterilised jam jars
METHOD 1 . After washing , place the cranberries in a large , heavy-bottomed pan with the caster sugar , water , orange and the cinnamon stick and bring to a simmer . 2 . After ten minutes , when the cranberries begin to soften and start to burst open , carefully mash with the back of a fork to let out all the pectin . Add the port , stir and cook for further ten minutes or until the sauce has reduced by a third . 3 . Remove from the heat and allow to cool a little . Remove the cinnamon stick . Carefully ladle into warm , dry , sterilised jars and seal .
PERFECT ROAST POTATOES
INGREDIENTS
• 1kg potatoes , peeled and halved
• 2 tbsp flour or fine cornmeal
• 6-8 tbsp beef dripping or duck fat
• Sea salt and freshly ground black pepper
METHOD 1 . Pre-heat oven to 220C . Put the potatoes in a large saucepan , cover with water and bring to the boil . Cook for five minutes , then remove from the heat . Drain the potatoes well , then return to the pan and shake in order to rough up the edges a little . Sprinkle with some salt and freshly ground pepper and the flour or cornmeal . 2 . Place the dripping or duck fat in a large roasting tray and heat in the oven until it is hot ( about five minutes ). Remove the tray from the oven and very carefully add the potatoes , stirring with a wooden spoon to make sure they are totally covered with the fat . Roast the potatoes for 50-60 minutes , give them a stir and cook for another 15-20 minutes . Remove with a slotted spoon , drain and serve .
MAPLE AND BACON BRUSSELS SPROUTS
INGREDIENTS
• 4 rashers streaky bacon , cut into 2cm pieces
• 450g Brussels sprouts , cut in half
• 3 tbsp maple syrup
• 1 / 2 tsp salt
• 1 / 2 tsp pepper
• Olive oil , for frying
METHOD 1 . In a large pan , add a splash of olive oil and fry bacon until it begins to crisp .
Using a slotted spoon remove the bacon from the pan . 2 . Remove the bacon fat from the pan and add some more olive oil . Place Brussels sprouts cut side down and allow to cook for 4-5 minutes or until the sprouts begin to char . Once browned , flip the sprouts over and stir until they start to get tender , about 3-4 minutes . 3 . Return the bacon along with the maple syrup , salt and pepper . Stir until sprouts are coated .
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