Cath's danish slipper joint ham. Just three ingredients. Leftovers made excellent sandwiches, with a side salad.
I bake gammon with a sticky fig jam glaze for Christmas dinner every year and it never fails to be enjoyed with the turkey. Personally, I enjoy it even more in sandwiches on Boxing day!
I made this version of bread sauce for the first time this Christmas and it was a success. Very little was left after the traditional Christmas lunch and the sauce will compliment a Sunday roast of chicken.
Here, ‘huffed’ or ‘houghed’ means wrapped, and in this 18th-century recipe iron-rich pheasant breasts are cooked in attractive pastry parcels.
Partridge, seen by many as the king of game birds, has sweet, succulent meat that is also low in cholesterol.
Ham soaked overnight in cider is slowly boiled and then baked with sugar and mustard. Delicious served with cauliflower cheese and roast potatoes.
The Elizabethans made lavish use of spices and fruits in their cooking. This turkey dish combines some typical flavours of the time in a rich, sweet stuffing that complements lean, low-fat turkey breast meat. You could add the stuffing under the skin of a turkey breast crown.
The season for pheasant is from the end of September to the end of January, but it is available frozen all year. Pheasant is high in protein, low in fat and cholesterol, and ideal for juicy pot-roasting.
Traditionally served to celebrate Michaelmas, on September 29, goose is naturally high in fat, but cooking it on a rack allows much of the fat to drain off.
Beef Wellington should always be served with the centre slightly pink. Enjoy!