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The big day is fast approaching so it's time to dig out your pots and pans, put on your apron and get to making a festive feast. Whether you are cooking a traditional turkey, mixing it up with lamb or fish, or going for a meat-free masterpiece, we've got ideas and pairings for your starter, main and dessert.
3 tbsp mayonnaise
2 tsp tomato ketchup
1 tsp Worcestershire sauce
1 lemon, cut into wedges
140g pack Waitrose 1 Tiger Prawns
½ ciabatta, cut into 8 diagonal slices
2 tbsp olive oil
1 Waitrose Perfectly Ripe Avocado, skinned and stoned
8 little gem lettuce leaves
2 salad onions, thinly sliced
Pinch cayenne pepper, optional
1. Mix together the mayonnaise, ketchup, Worcestershire sauce and a squeeze of lemon juice. Stir in the prawns and chill until ready to serve.
2. Preheat a ridged griddle pan over a high heat. Brush the slices of ciabatta with olive oil and cook in the pan for 1–2 minutes on each side until lightly charred.
3. When ready to serve, mash the avocado with 1 tsp olive oil and a squeeze of lemon juice then spoon onto the toasted bread. Place a lettuce leaf on top of each then spoon in the prawn mixture.
4. Transfer to a serving platter. Scatter over the salad onions and sprinkle with a little cayenne. Serve swiftly with any remaining lemon wedges on the side.
3 parsnips (about 300g), peeled and quartered
1 tbsp olive oil
4 charlotte potatoes (about 400g), cut into wedges
200g radishes, trimmed
1 garlic bulb, halved
5 rosemary sprigs
2 tbsp redcurrant jelly
Waitrose & Partners Boneless Extra Trimmed Welsh Half Leg of Lamb (about 750g)
200ml fresh chicken stock
1. Preheat the oven to 180˚C, gas mark 4. Put the parsnips in a large roasting tin and sprinkle over ½ tbsp oil. Season and roast for 15 minutes. Remove from the oven and add the potatoes, radishes, garlic halves and rosemary sprigs to the tin. Toss together in the remaining ½ tbsp oil and season.
2. Warm the redcurrant jelly in the microwave and brush all over the lamb. Season and sit the lamb on top of the veg, then pour in the stock. Roast for 1 hour, turning the veg halfway through. Ensure the surface of the meat is thoroughly cooked and the juices run clear, then remove from the oven and squeeze the roasted garlic out into the roasting tin. Mix with the veg and roasting juices and transfer to a serving dish.
3. Slice the lamb and arrange on top of the vegetables, drizzling with the roasting juices. Serve with steamed green vegetables and more redcurrant jelly on the side, if liked.
1 Jus-Rol Shortcrust Pastry Sheet
35g plain flour
35g light brown soft sugar
35g jumbo rolled oats
35g unsalted butter, chilled and cut into cubes
1 easy peeler mandarin, zest
1-2 x 410g jars traditional Christmas mincemeat
1. Unroll the pastry sheet and use to line a 20cm fl uted loose-bottomed tart case (you may need to roll it out a little to help it fi t). Leave any extra pastry hanging over the edges and lightly prick the base with a fork. Line the case with a large circle of scrunched-up then smoothed-out baking parchment. Fill with baking beans, then chill for 30 minutes. Meanwhile, preheat the oven to 200°C, gas mark 6.
2. Blind bake the pastry case for 15 minutes, then carefully lift out the parchment and beans and bake for 8-10 minutes. Remove from the oven and cool slightly. Meanwhile, make the streusel topping. Put the fl our, sugar, oats, butter and mandarin zest in a mixing bowl with a pinch of salt, then rub together with your fi ngers to make a clumpy crumble.
3. Use a serrated knife to trim the excess pastry from the case. Spoon in the mincemeat, leaving a gap about 0.3cm at the top. (Depending on your tin, you might not need the second jar.) Sprinkle over the streusel and bake for 20 minutes. Serve cool, dusted with icing sugar.
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