Christmas 2023 –
Festive Feast on a Budget
This year’s Christmas menu is planned to help you save a few pennies, without compromising
on taste or Wow factor.
including a great vegetarian alternative
Using different cooking methods such as airfriers or microwaves, it can not only save
you time but money too
Starter
Christmas tree garlic bread (V)
Serves 8 – 12 Kcals 361, Fibre 2g
Each piece of this pull-apart bread has a melted mozzarella centre.
Brushed with garlic butter and served with a tomato dipping sauce,
-
500g strong white bread flour
-
7g sachet fast-action dried yeast
-
2 tsp golden caster sugar
-
100g butter, melted (buy a 250g pack and use the rest in the garlic butter)
-
drizzle of oil, for greasing
-
2 tbsp fine polenta or cornmeal
-
150g pack mozzarella (about 20 balls)
For the tomato dipping sauce
-
small knob of butter
-
1 garlic clove, crushed
-
2 x 400g cans chopped tomatoes
-
1 tsp dried oregano
-
1 tbsp red wine vinegar
-
2 tsp golden caster sugar
-
For the garlic butter
-
140g butter
-
4 garlic cloves, crushed
-
small bunch parsley, finely chopped (leave a little leftover to garnish, if you like)
-
Tip the flour into a large bowl or the bowl of a freestanding mixer. Add the yeast and sugar to one side of the bowl and 1 tsp fine salt to the other.
-
Mix together, then add the melted butter and 275ml warm water. Mix to a dough, then knead for 10 mins by hand (or 5 mins in a freestanding mixer) until the dough feels stretchy and soft.
-
Clean out the bowl, then lightly grease with a little oil.
-
Turn the dough over in the oiled bowl until it’s well coated.
-
Cover with cling film or a tea towel and set aside somewhere warm until the dough has doubled in size.
-
Alternatively, put the dough in the fridge and leave to rise slowly for 2 days (bring it to room temperature before continuing to next step).
-
Line your largest baking sheet with parchment, and dust with polenta or cornmeal.
-
Drain the mozzarella and dry the balls on some kitchen paper.
-
Tip the dough onto your work surface and punch out the air bubbles.
-
To make a Christmas tree shape, you’ll need 23 balls.
-
Tear off lumps of dough, ensuring each one is roughly the same size (if you want to be exact, weigh the dough, divide the weight by 23, then weigh each ball of dough as you break them off).
-
Shape each piece of dough into a disc and place a ball of mozzarella in the middle.
-
Pull up the sides of the dough to encase the cheese, pinching the dough together to seal. Roll into a ball and place on the baking sheet, sealed-side down, in a tree shape.
-
Leave a little space between each ball, as they will grow when proving.
-
You’re likely to have 2 or 3 balls without mozzarella, so use these pieces of dough for the trunk – for anyone who doesn’t like cheese.
-
Cover the tray with a sheet of oiled cling film and set aside for 30 mins until almost doubled in size.
-
While the dough proves, make the tomato dipping sauce.
-
Melt the butter in a saucepan, add the garlic and sizzle for 30 secs until fragrant.
-
Add the tomatoes, oregano, vinegar, sugar and some seasoning.
-
Bubble for 30 mins until the sauce is thick.
-
Heat oven to 200C/180C fan/gas 6.
-
When the dough is ready, uncover the baking sheet and bake for 20-25 mins until golden brown.
-
Meanwhile, make the garlic butter.
-
Melt the butter in a saucepan, add the garlic and sizzle for 1-2 mins until the garlic is a shade darker (but not brown).
-
When the bread is cooked, transfer it to a platter. Stir most of the parsley into the garlic butter and use a pastry brush to brush it all over the bread. Leave it to soak in, then brush on more.
-
Sprinkle over a little extra parsley to garnish, if you like.
-
Reheat the tomato sauce and serve it alongside the bread with any remaining garlic butter.
A lovely sharer served with homemade tomato sauce
Mains
Slow-cooker turkey breasts with wine & bacon
Serves 8, Kcal 297 fibre 1g
If you like the idea of Christmas turkey but often find it dry, then you must try this. The tender turkey is wrapped in bacon then braised in a slow cooker
-
2 turkey breast fillets, approx. 800-900g each. Or buy 1 small turkey crown, approx. 1.9k and remove the breast fillets (your butcher will do this for you if you're unsure how to prepare)
-
16 rashers smoked streaky bacon
-
2 tbsp fresh thyme leaves, plus extra to serve if you like
-
1 tbsp sunflower oil
-
1 onion, halved and thickly sliced
-
2 carrots, sliced
-
2 bay leaves
-
15g dried porcini mushrooms
-
150ml dry white wine
-
500ml chicken stock (we used a Knorr chicken stock pot)
-
2 tbsp plain flour
-
Lay a length of string twice the length of the turkey fillet on a chopping board. Arrange 4 more lengths of string large enough to tie around the width of the fillet at intervals across your first string, winding each one around the main string once so they don't move around too much.
-
Lay 8 rashers of bacon, across the main string and running in the same direction as the 4 strings, overlap the rashers slightly so they don’t pull apart when you wrap the turkey.
-
Scatter with 1 tbsp of the thyme and grind over some black pepper.
-
Place a turkey fillet on top of the bacon then wrap the bacon around it and tie the strings around the middle and around the length to hold everything in place, it should be snug but not too tight Snip off any excess string with scissors.
-
Heat the oil in a large frying pan and fry the fillet on all sides until browned then remove from the pan.
-
While browning the first fillet wrap and tie the other one then brown that too. Set aside with the other breast.
-
Add the onion and carrots to the pan and cook until starting to colour.
-
Tip the vegetables into the slow cooker and add the bay leaves and mushrooms then arrange the turkey fillets on top.
-
Pour the wine and stock into the frying pan, bring to a rapid boil then pour in to the slow cooker, cover and cook on LOW for 3-4 hours until a skewer poked into the centre comes out feeling very hot or a meat thermometer reads 75C.
-
Lift the turkey breasts onto a plate and cover with foil.
-
Mix the flour with 4 tbsp water to make a smooth liquid. Strain the cooking juices from the slow cooker into a pan, whisk in the flour mixture and keep whisking over the heat while bringing to a simmer to make a thin gravy.
-
Serve with the sliced turkey breasts and traditional vegetables and accompaniments.
-
If taking the turkey to the table on a platter, scatter with a little thyme and grind over some black pepper.
Mushroom bourguignon pithivier (V)
Serves 6 – 8, Kcals 300, Fibre 3g
-
250g chestnut mushrooms, roughly chopped
-
150g portobello mushrooms, roughly chopped
-
½ tbsp vegetable oil
-
2 shallots, peeled, trimmed and quartered lengthways
-
1 carrot, roughly chopped
-
3 thyme sprigs, leaves picked
-
1 garlic clove, crushed
-
½ tbsp tomato purée
-
1½ tbsp plain flour, plus extra for dusting
-
125ml red wine (check it's vegan)
-
250ml vegetable stock
-
500g puff pastry block
-
milk, for glazing
-
Cook the mushrooms in a large saucepan, covered, for 5 mins. Remove the lid so the liquid can evaporate, about 15 mins.
-
Add the oil and fry the mushrooms for 5-6 mins until golden. Remove to a bowl with a slotted spoon, leaving any excess oil behind, and set aside.
-
Fry the shallots for 6-8 mins until beginning to brown, then add the carrot, thyme leaves and garlic, and fry for 1 min. Add the tomato purée and flour, mix well and cook for 1-2 mins.
-
Pour in the wine, stir and simmer for 3-4 mins until the alcohol has evaporated.
-
Pour in the stock and cook for 15-20 mins more until the shallots and carrots are almost tender.
-
Return the mushrooms to the pan and cook for 10-15 mins more until everything is cooked through, the liquid has almost evaporated and the sauce is thick. It’s important that you cook the liquid down until thick, or it will be difficult to shape later.
-
Remove from the heat and leave to cool for 1 hr until cold.
-
You can make the filling up to three days ahead and chill.
-
Heat the oven to 200C/180C fan/gas 6.
-
Cut off a third of the pastry block and roll out on a lightly floured surface to a 5mm-thick square. Put on a sheet of baking parchment. Spoon the cooled veg mixture into the centre piling it up high.
-
Roll out the larger pastry block as before, ensuring the square is enough to cover the base.
-
Brush the exposed pastry on the base around the mushroom filling with milk, then lay the larger pastry square on top to enclose the filling.
-
Press around the edges to seal, then trim the edges so you end up with an 18cm circle with the filling in the middle.
-
Score lines or patterns into the top of the pastry, being careful not to cut all the way through. Brush all over with milk, then bake for 30-40 mins until the filling is hot and the pastry is puffed up and golden.
A no fuss show stopper, you can pop in slow cooker and forget
A delicious alternative for your veggie guests - can be made vegan
friendly too!
Sides
Crispy skin roasties (V)
Serves 8 Kcal 281, Fibre 5g
-
2kg Maris Piper potatoes, unpeeled
-
6 tbsp sunflower oil
​
-
Chop the potatoes into walnut-sized chunks and tip into a large pan of cold, salted water. Bring to the boil, then reduce the heat and simmer gently for 10 mins, or until the potatoes are cooked through and fluffy at the edges but still holding together.
-
Drain. (Or, cook in the microwave – see tip, below.)
-
The potatoes can be boiled the day before and chilled.
-
Heat the oven to 210C/190C fan/gas 6½. Pour the oil into a large roasting tin so it covers the base – there should be a depth of about 1/2cm.
-
Put the tin in the oven for 5 mins to heat up, then remove from the oven. Carefully tip the drained potatoes into the hot oil, and use a spatula to turn them to coat.
-
Roast for 40 mins, then remove from the oven and turn the potatoes over using the spatula.
-
Roast for 20 mins more, then repeat this process again for a final 20 mins until the potatoes are deeply golden and crunchy. (Or, cook in an air fryer – see tip, below.) Season to serve.
AIR FRYER
-
To make roasties in an air fryer, peel 1kg Maris Piper potatoes and cut into walnut-sized chunks. Soak in a large pan of salted water for 1 hr.
-
Drain and rinse, then pat dry with kitchen paper and tip into a bowl with 2 tsp vegetable oil. Toss to coat.
-
Arrange the potatoes in a single layer in the air fryer basket (you may need to do this in batches) and cook on 180C for 20 mins. Turn or shake the potatoes, then cook for another 10 mins, still at 180C.
-
Check the potatoes – if you want them crispier, cook for a further 10-15 mins, checking every 5 mins.
-
If you have to cook in batches, add the previous batches together for the final 5 mins. You will get a better result if you cook in a single layer, but cooking in batches does use more energy – you can cook the potatoes in more than one layer, but you’ll need to cook them for longer to make sure they’re crisp.
-
Keep moving them around every 10 mins to help achieve this. Remove the potatoes from the basket as soon as they’re ready so the skin doesn’t soften in the steam
MICROWAVE
Instead of boiling the potatoes, you can microwave them.
-
Tip the potatoes into a large heatproof bowl, pour over 100ml water, cover with a plate and microwave on high for 25-30 mins,
-
turning occasionally until evenly soft and fluffy. Drain well before roasting.
There is nothing better than a hot crispy roast potato
Roasted carrots (V)
Serves 8, Kcals 158, Fibre 6g
-
2kg carrots, halved or quartered lengthways
-
4 tbsp olive oil
-
4 tbsp honey
-
2 tbsp red wine or cider vinegar
-
Heat the oven to 200C/180C fan/gas 6.
-
Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning.
-
Roast for 30-40 mins.
.jpg)
A great way to serve a cheap tasty vegetable
Microwave cauliflower cheese (V)
Serves 6 Kcals 237, Fibre 3g
Cook the British classic, cauliflower cheese, easily by making it in the microwave.
-
1 large cauliflower
-
2½ tbsp cornflour
-
300ml whole milk
-
1½ tsp English mustard
-
small bunch of thyme, leaves picked
-
150g mature cheddar, grated, plus a little extra (optional)
-
25g butter
-
Cut the cauliflower into bite-sized pieces. Reserve the leaves, except any tough ones. Put the stalk pieces in a microwave-safe bowl, then the florets. Add 1 tbsp water and cover.
-
Microwave for 8 mins until tender, then remove and drain, if needed. Transfer the cauliflower to another microwave-safe dish.
-
Tip the cornflour and a splash of the milk into the bowl used to cook the cauliflower, and mix to a smooth paste.
-
Whisk in the rest of the milk. Season. Stir in the mustard, thyme and cheddar, then pour this over the cauliflower. Top with the cauliflower leaves and dot over the butter.
-
Microwave on high for 5 mins until the cauliflower is tender and the cheese has melted.
-
Will keep chilled for up to 24 hours. Leave to cool first. Sprinkle with a little extra cheese, if you like, and finish under a grill or in a combi microwave until golden.
Save money and time by making this classic in your microwave
Garlic butter sprouts (V)
Serves 4-6. Kcals 146. Fibre 4.7g
-
80g salted butter
-
500g brussels sprouts, any discoloured outer leaves removed and halved
-
5 garlic cloves
-
Splash cider vinegar or lemon juice
-
Melt the butter in a large frying pan over a low-medium heat. Add the sprouts and cook slowly in the foaming butter for around 25 minutes, stirring occasionally. You want them to crisp up and get a nice, deep caramelisation.
-
Finely grate the garlic cloves into the sprouts, then cook for a further 5 minutes until the garlic has infused all its flavour into the remaining butter. The sprouts should be crispy on the outside and meltingly tender inside. Taste and season with salt and vinegar or lemon juice.
Cooked quickly to save energy, with the addition of tasty garlic
Brown butter bread & onion sauce (V)
Serves 6 – 8, Kcals 111, Fibre 1g
-
40g unsalted butter
-
½ large onion, finely chopped
-
1 bay leaf (optional)
-
500ml whole milk
-
pinch of ground nutmeg
-
pinch of ground cloves
-
stale bread, cut into chunks
-
Heat the butter in pan over a medium heat until just starting to sizzle, then continue to cook until it turns a nutty brown.
-
Add the onion and bay leaf, if using, and cook over a low heat for 10-15 mins until the onion is soft and lightly golden.
-
Add the milk and ground spices, then season and bring to the boil.
-
Remove from the heat and set aside to infuse for at least 5 mins.
-
Can be made a day ahead and chilled.
-
Remove the bay leaf if needed, and add the bread.
-
Bring back to the boil, then remove from the heat and blitz using a hand blender or blender until smooth.
-
Return to the pan and simmer gently for 2 mins until thick.
-
Can be made a day ahead and chilled, then reheated with a splash more milk.
-
Tip into a bowl and season with black pepper before serving.
I love bread sauce, this combines it with onions, and doesn’t use cream, making it healthier and cheaper
​
No-waste gravy
Serves 6 – 8, Kcals 126, Fibre 0.3g
-
3 tbsp sunflower oil
-
1 reserved chicken backbone, chopped or snapped into pieces
-
carrot trimmings and peels, finely chopped
-
½ large onion, plus the whole skin
-
1 tsp caster sugar
-
3 tbsp plain flour
-
1 tbsp soy sauce (optional)
-
100ml wine port or sherry (or use water)
-
2 chicken or beef stock cubes or pots
-
Heat the oil in a wide, shallow pan over a medium heat and spend at least 10 mins browning the chicken backbone pieces – the darker the colour, the more flavourful the gravy will be.
-
Add the carrot trimmings, onion and onion skins, and cook for 3-4 mins over a high heat until well browned.
-
Scatter over the sugar and cook until it starts to caramelise, then tip in the flour and cook to a sticky, light brown paste.
-
Splash in the soy sauce, if using, then pour in the wine or water and simmer for a few minutes until reduced and thickened.
-
Stir in 1 litre water from the kettle, add the stock cubes and bring to a simmer. Cook gently for 40 mins, then sieve into another saucepan and season to taste.
-
Stir in any resting juices from the roast.
-
Reheat when ready to serve. Can be made a day ahead and chilled, then reheated the next day.
A rich tasty gravy that uses all the bits you would normally throw away
Stuffing pigs in blankets
Serves 6, Kcals 275. Fibre 0.3g
-
170g pack sage & onion stuffing
-
3 pork sausages
-
12 smoked streaky bacon rashers, cut in half lengthways
-
1 tbsp sunflower oil, plus extra for drizzling
-
Put the stuffing mix in a large heatproof bowl and pour over 400ml boiling water from the kettle. Stir and leave to cool for a few minutes and absorb the liquid.
-
Once cool, squeeze the sausagemeat from the skins into the stuffing mix, and scrunch everything together with your hands.
-
Divide the mix into 12 pieces and, using wet hands, roll each piece into a finger-length log on a dampened chopping board (this will prevent them from sticking to the board).
-
Wrap each stuffing log in a bacon rasher. Drizzle the oil over a baking tray, then arrange the pigs in blankets in a single layer.
-
Can be made up to two days before, covered and chilled.
-
Drizzle a little oil over the pigs in blankets, then put them in a cold oven. T
-
urn the oven to 180C/160C fan/gas 4 and roast for 25 mins until the bacon is crisp and the stuffing is cooked through.
-
Remove from the oven. Warm in the oven again just before serving.
Combining two Christmas favourites, stuffing and pigs in blankets,
saves oven space and washing up
Dessert
Christmas chocolate & cranberry fridge cake (V)
Serves 8 – 10, Kcals 508, Fibre 5g
Feel free to add other bits to this Christmas pudding fridge cake, such as nuts or shop-bought chocolates. You could add a splash of your favourite tipple, too
-
1tsp sunflower oil, for the pudding basin
-
300g dark chocolate, chopped into small pieces
-
100g butter, at room temperature
-
100g golden syrup
-
200g ginger nuts or spiced Christmas biscuits
-
150g dried cranberries
-
200g glacé cherries
-
pinch of sea salt flakes
-
50g white chocolate, chopped (optional)
-
2 fresh bay leaves (optional)
-
Use the sunflower oil to oil a 1.2-litre pudding basin.
-
Tip the dark chocolate, butter and syrup into a heatproof bowl, then put the kettle on to boil.
-
Pour the hot water into a slightly smaller heatproof bowl and sit the bowl of chocolate over it, stirring occasionally until melted.
-
Meanwhile, put the biscuits in a food bag and use a rolling pin to crush them into smaller pieces.
-
Tip the crushed biscuits, the cranberries and most of the cherries (reserve two for decorating later) into the melted chocolate along with the sea salt flakes.
-
Mix together using a rubber spatula until thick and combined, then scrape into the prepared basin, pushing it down so it’s packed in and comes up the sides.
-
Chill for at least 3 hrs or ideally overnight until the fridge cake is completely set and firm.
-
Put the kettle on to boil again, then fill a large heatproof bowl with the hot water.
-
Carefully dip the basin into the water until the cake can just be loosened from the sides using a palette or cutlery knife.
-
Invert the cake onto a serving plate and chill to set the sides again. If you like, melt the white chocolate over a bowl of hot water as before, then spoon it over the pudding to create a dripping cream effect.
-
Chill again until set, then decorate with the two reserved cherries and the bay leaves.
Something a little different, it may look like a Christmas pudding, but it is more of a crowd pleaser, Chocolatey, crunchy and fruity. This can be made a few days in advance too!
