December 2023

I can’t quite believe that it’s the beginning of December and of course in just a couple of weeks Christmas! On Christmas day I will be cooking a traditional fare (see my menu here) but during the rest of the holiday period, I’ll be preparing more relaxed dishes which won’t leave me in the kitchen while friends and family are relaxing and enjoying themselves in the front room – particularly on New Year’s Eve when I’m feeling totally ‘over’ the whole Christmas thing! So I thought I’d share a couple of recipes which could make it onto my ‘easy dining list’...

Menu One, ‘Chicken Fricassée with Morels’, is one of those dishes which has an air of ‘special occasion’ about it, however, it’s quick and easy enough to cook on any weekday evening. The chicken is cooked in a cream and wine sauce thus creating an indulgent and comforting dish. Menu Two, ‘Spiced Lamb Meatballs with Peas’, is Simon Hopkinson’s take on an Indian ‘Keema Curry’ – a deluxe version; these subtly spiced meatballs are wonderfully moreish. Doubled up, this recipe is perfect for feeding a crowd so is a good option for a casual get-together! Finally, Menu Three is ‘Baked Sausages with Chestnuts’; a great casual supper for those evenings between Christmas and New Year. The Chestnuts give this simple dish a sophisticated finish – it’s definitely not your average tray bake!

Hopefully you’ll get time over the Christmas period to enjoy at least one of these recipes!.. (Recipes for my traditional Christmas Dinner can be found here!).

Don’t forget to pop by next week for my ‘Tuesday Treat’ – it will make a great centrepiece for any festive table!

Menu One

Chicken Fricassée with Morels (Serves 4)

This is one of those dishes which has that air of ‘special occasion’ about it yet is quick and easy enough to cook on any weekday evening. The chicken is cooked in a cream and wine sauce thus creating an indulgent and comforting dish; it will warm up the coldest, darkest winters day! The recipe is from Rick Stein’s cookbook, ‘Secret France’.

20g dried morels

200ml tepid water

40g unsalted butter

4 boneless chicken breasts, skin on

1 banana shallot, finely chopped

90g chestnut mushrooms cleaned and quartered

100ml Noilly Prat (or dry sherry)

130ml chicken stock

300g full-fat crème fraiche

Sea salt and black pepper

1. Soak the morels in the tepid water for about 15 minutes, then drain them in a fine sieve over a bowl. Strain the liquid and reserve 75ml for the sauce. Rinse the morels under cold water to remove any debris, dry them on kitchen paper and cut them in half lengthways.
2. Melt half of the butter in a large frying pan. Fry the chicken, skin-side down until light golden brown. Turn them over and repeat on the other side. Remove the chicken from the pan and set aside.
3. Add the remaining butter to the pan. Fry the shallot over a medium heat until softened, then add the morels and chestnut mushrooms and fry for a few minutes. Add the Noilly Prat (or sherry), the reserved morel soaking liquid and chicken stock, bring to the boil then turn the heat down and simmer for 2-3 minutes.
4. Add the créme fraiche and stir, then put the chicken back in the pan along with any resting juices. Cover the pan and cook over a medium heat for about 8-10 minutes until the chicken is just cooked through. Season with salt and pepper and serve immediately with rice or potatoes.

Menu Two

Spiced Lamb Meatballs with Peas (Serves 4)

This is chef, Simon Hopkinson’s take on a Indian ‘Keema Curry’ – a deluxe version; these subtly spiced meatballs are wonderfully moreish. It makes a great family supper or doubled up it’s perfect for feeding a crowd so it’s a good option for a casual get-together…

*I find it easier to brown the meatballs in the oven as this helps to keep their shape, however you could, as the original recipe suggests, brown them in the pan with the butter (stage3/4).

350g onions, finely chopped

4 cloves garlic, finely chopped

4 tablespoons olive oil (plus a little more to grease)

750g minced lamb

2 tablespoons coriander seeds

1 tablespoon cumin seeds

2 teaspoons ground turmeric

1 tablespoon garam marsala

½ teaspoon chilli powder

1 teaspoon freshly ground black pepper

1 teaspoon salt

1 tablespoon fresh chopped mint (plus an extra handful, coarsely chopped)

1 egg, beaten

50g butter

½ stick cinnamon

4 cloves

4 ripe tomatoes, peeled and chopped

350g frozen peas

150ml plain yogurt

Juice of 1 lemon

1. First of all dry roast the coriander and cumin seeds in a frying pan until fragrant, then grind with a pestle and mortar. Leave to one side.
2. Fry the onions and garlic in the oil until golden brown, allow to cool before mixing into the lamb together with the all the spices, salt, the tablespoon of chopped mint and the beaten egg.
3. Form the mixture into balls the size of a walnut, then place on an oiled baking tray and brush with a little more oil. Bake in a preheated oven, 220’c fan, for about 15 minutes, turning halfway through, until golden brown (*see note above). Remove to one side.
4. Melt the butter in a frying pan, add the meatballs, cinnamon and cloves, stir over a medium heat for a minute or two before adding the tomatoes and peas. Allow the tomatoes to collapse and exude their juices then stir in the yogurt. Cook for a further 20 minutes.
5. Finally add the lemon juice, a handful of coarsely chopped mint and a little salt if necessary. Serve with rice.

Menu Three

Baked Sausages with Chestnuts (Serves 4)

This seriously simple recipe from Diana Henry’s ‘Pure Simple Cooking’. Despite its simplicity it’s not your average sausage traybake – the addition of chestnuts and red wine lift it to higher realms! Simply serve with some creamy mashed potato (recipe below).

8 good-quality pork sausages (gluten free if required)

150g cooked vacuum-packed chestnuts

350g field mushrooms, cut into thick slices

1 large onion cut into half-moon-shaped wedges

1 bulb garlic, cloves separated but not peeled

4 tablespoons olive oil

4 sprigs rosemary

1 bay leaf

250ml red wine

Sea salt and black pepper

1. Put everything except the red wine into a broad, shallow baking dish/ roasting tin. Turn the ingredients so that they are coated in olive oil.
2. Roast in a preheated oven, 190’c fan, for 25 minutes. Pour in the red wine and cook for another 25 minutes.
3. Serve with mashed (or roasted potatoes) and a salad of winter greens.

‘Staple Side Dish’ – ‘Favourite’ Mashed Potato (Serves 4)

There are numerous recipes for mashed potato, and yes, I have tried many, but this one is probably my favourite. It actually doesn’t contain any butter, which makes me feel that it could be healthy, although admittedly it does contain double cream! Don’t be put off by the garlic, you really can’t taste it, it just enhances the flavour of the potato. I must admit I ‘cheat’ when it comes to mashing, I am fortunate to have an amazing kitchen appliance, a Thermomix, this is a serious piece of kitchen kit; I can actually steam my potatoes in it and then mash them in seconds. If you don’t have a Thermomix you can either mash by hand, however,  for an easier option I would recommend doing as Delia Smith suggests in her ‘Winter Cookbook’ – whisk them with an electric hand whisk. When whisking them you do have to be careful – make sure that the potatoes are absolutely cooked, otherwise they will go gluey. Start off with the speed slow to break up the potatoes and then increase to a high speed to quickly whip them until smooth – don’t do it for too long, as again, they will go gluey, which is not good!

1kg potatoes (floury, such as Maris Piper)

100ml full-fat milk

100ml double cream

2 cloves garlic, sliced

Sea salt and black pepper

1. Peel the potatoes and cut into even sized chunks. Steam until completely cooked through.
2. Put the milk, cream and garlic in a small saucepan and bring to the boil. Remove from the heat.
3. Mash the potatoes (see note above) adding the milk mixture a little at a time. Season well with salt and pepper.