all the trimmings Really simple cranberry sauce SERVES 8 PREP 5 mins COOK 5-10 mins EASY 100g light muscovado sugar 100ml orange juice, fresh or from a carton 250g pack fresh or frozen cranberries
Tip the sugar and orange juice into a pan, then bring to the boil. Stir in the cranberries, then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh. The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving. PER SERVING 56 kcals, protein none, carbs 15g, fat none, sat fat none, fibre 1g, sugar 15g, salt 0.01g
Creamy bread & onion sauce SERVES 8 PREP 5 mins COOK 45 mins EASY before adding cream & bread 2 onions, chopped 2 bay leaves 85g butter 600ml milk 5 cloves good grating of nutmeg 142ml pot double cream 140g crustless, soft, open-textured white bread, cubed
1 In a covered, non-stick pan, gently fry
the onions and bay leaves in the butter for 10 mins, until soft. Add the milk and cloves and simmer for 30 mins, stirring now and then. 2 Take out the bay and cloves, then blitz in a food processor until smooth. This will keep for 2 days in the fridge. 3 On the day, tip the cream into a pan, add the onion sauce, then mix well. Add the bread and stir until soft but still textured. Add milk to thin if necessary. Season and serve warm. PER SERVING 256 kcals, protein 5g, carbs 15g, fat 20g, sat fat 12g, fibre 1g, sugar 6g, salt 0.48g
December 2016 BBC Good Food Middle East 31