FOOD

Festive feasts

SENSATIONAL SPUDS

Par boiling potatoes prior to roasting will leave them with a starchy sludge for added crunch! We also love using oils infused with garlic, herbs or even chilli for an added punch.

TEARY TIP

If the onions are making you cry and ruining your Christmas day makeup, try chilling them in the fridge overnight or for an hour before slicing.

HOMEMADE BREAD CRUMBS

Using day-old, slightly stale bread allows it to better soak up all the oils and broth as the meat cooks – making for perfectly moist stuffing.

AN APPLE A DAY

Add one large peeled and grated apple to your stuffing mix for a slightly sweet twist that’ll wow your guests. We all love a good sweet and savoury combo, and this is a winner!

Cranberry and hazelnut stuffing

SERVES 8

PREP TIME 15mins

INGREDIENTS

3 large onions, chopped 100g unsalted butter 200g roasted hazelnuts, chopped 100g dried cranberries 10 cups of day-old bread, cubed 2 tablespoons fresh parsley 1 tablespoon fresh rosemary Finely grated lemon zest 2 eggs, beaten Salt & pepper Olive oil

METHOD

Melt butter in a large frying pan, then add the chopped onion and sauté gently for 5-10 minutes. Add the herbs and hazelnuts and cook for a further minute.

Transfer to a bowl and add the bread, cranberries, lemon zest and eggs, and mix well. Season with salt and freshly ground black pepper.

Stuff chicken or turkey with the mixture.

TIP: any remaining mix can be rolled into balls and put on to a baking tray lined with greaseproof paper – after all, the stuffing is everyone’s favourite part!