Welcome… !Mains !Butternut Squash Soup… with Chestnuts & Sage Butter, & Stilton Soda Bread !Potted Wild Game… with Spiced Rhubarb Christmas Compote !Festive Spiced Rhubarb Chutney !Parsnip & Horseradish Crusted Sirloin… with Rich Port Jus !Mock Mock Duck !

Something Sweet !Black Forest Yule Log !Sparkling Pomegranate Jelly… with Caramel Clementines !Stained Glass Window Biscuits !Very Grown-up Marzipan Mince Pies !A Cheeky Tipple !Fruit Punch !Sloe Gin Sparkler !Mr Frosty’s Fizz !

The Christmas Countdown !Christmas Eve… Prepping Final checks !Christmas Morning… Time organisation !Christmas Afternoon… And so it begins…. !!!

*All recipes use medium eggs, unless otherwise stated. *All oven temperatures are for electric fan ovens, so do refer to manufacturers instructions for gas and standard oven temperatures. * Many included ingredients are linked to the British Corner Shop’s products

As the cold weather gets you snuggled comfortably at home with mulled wine in hand, and you get lulled with the sounds of Christmas Carols by the fire, the big day seems like so far away! But as we all know, the days will suddenly fly by and it’ll soon be Christmas. !We’re all used to the mad rush that reigns supreme during the festive period and all the food shopping seems like a mammoth mission! But with a helping hand, you can get prepped and organised so the onslaught of cooking in the kitchen will go as smoothly as possible and you can relax, enjoying the day with your family. !We’ve teamed up with our British Corner Shop chef, Hannah Freeman, to compile her favourite Christmas recipes and sweet treats to share with you. We’ve also included some tips on how to deal with organising the festive feeding from Christmas Eve all the way through to the food coma after the epic Christmas Lunch. !We hope you enjoy our little cookbook of festive delights, and we wish you all a very Merry Christmas.

Merry Christmas & A

Happy New Year!

!

from the British

Corner Shop team

xx

Butternut Squash Soup with Chestnuts & Sage Butter, & Stilton Soda Bread

This Butternut Squash Soup served with indulgent Stilton Soda Bread Rolls is both simple and seasonal! It can be prepared a day or two in advance, taking a little of the festive pressure away. !The Soup: Serves 6 !Ingredients 1 large Butternut Squash, de-seeded and diced 4 heaped tsps. Marigold Vegetable Bouillon 1 litre of Water Salt & Pepper 75g Merchant Gourmet Chestnuts 3 Fresh Sage Leaves, Shredded 50g Unsalted butter

Butternut Squash Soup with Chestnuts & Sage Butter, & Stilton Soda Bread

Method: !Boil the Butternut Squash in the water until it is soft, stir in the stock powder then blend with a stick blender, blender or food processor. Taste and season, then keep warm. !To make the sage butter, melt the butter over a low heat, stir in the chopped sage and allow it to infuse for a few minutes. !Stilton Soda Bread !Ingredients 250g McDougall’s plain flour 150g Natural Yoghurt 1.5 heaped tsps. Dr Oetker’s Bicarbonate of Soda 80g Crumbled Stilton Cheese Salt & Pepper !!!

Butternut Squash Soup with Chestnuts & Sage Butter, & Stilton Soda Bread

Method: !In a large bowl sift the flour, seasoning and bicarbonate of soda together, and then add the crumbled Stilton. !Stir in the yoghurt and enough water to make a light dough – shape into a flattened circle. !Bake at 180°C until the top is lightly brown – this should take about 30-40 minutes. When the bread is cooked you should be able to tap the base and it should sound hollow. !To serve: !Ladle the soup into warmed bowls, sprinkle with some roughly chopped chestnuts then drizzle with the warm sage butter. !Serve alongside a chunk of warm soda bread. !!!!

Potted Wild Game with Spiced Rhubarb Christmas Compote

Potted meats were originally devised as a preservation method and was popular during the Georgian and Victorian periods. Nothing is more quintessentially British than this white wine infused delight that is surprisingly flavoursome! !Serves 6: Use small ramekins, as this is a very rich recipe. !Ingredients 425g Diced Venison 400g Diced Mixed Game – we used wild pigeon and pheasant, but you could use rabbit or even wild boar 200g Unsalted Butter 1 large Bay Leaf 1.5 tsp. Salt ½ tsp. White Pepper 175ml Dry White Wine 200g Goose Fat

Potted Wild Game with Spiced Rhubarb Christmas Compote

Method: !Using a heavy based casserole dish or saucepan, melt the goose fat and seal the meat. Stir the meat over a medium heat until it is sealed, but not browned. !Add the salt and pepper, then the white wine. !Cover and braise over a low heat for 1.5 – 2 hours until the meat is tenderly falling apart. Leave to cool. !Chop coarsely in a food processor or shred using two forks, then pack into small ramekins. !Melt the butter and leave to cool in its pan as this will separate or ‘clarify’ the butter. Remove the butterfat from the buttermilk and melt. Pour the clarified butter over the potted game. This will seal in all the flavour and allow the Potted Game to keep for up to a week in the fridge – in fact, if its left to mature for a couple of days the flavours really come alive. !

Festive Spiced Rhubarb Chutney Ingredients: 1 tin Princes Rhubarb, drained and rinsed 1 x Shropshire Spice Traditional Mulled Wine teabag 1 x Medium Red Onion, finely sliced 1 tbls of Aspalls’ White Wine Vinegar 1 tsp. English Provender Lazy Garlic 1 tsp. English Provender Lazy Ginger 30g Unsalted Butter 60g Soft Brown Sugar !Method: Sweat the onion with the butter over a medium heat. Infuse the tea bag in 50ml of boiling water for 6 minutes. !Add the ginger and garlic to the onion, stir in the vinegar and add the rhubarb. Taste and season. !Sprinkle in the sugar and stir until it’s dissolved, and then spoon into a pretty jar and cool. This will keep for up to a week in the fridge. You can serve the Potted Game with a generous spoonful of this chutney and some thinly sliced white toast. !!!

Parsnip & Horseradish Crusted Sirloin with Rich Port Jus

Christmas Dinner can be just as wonderful when only two dine. This Parsnip and Horseradish Crusted Sirloins with Port Jus dish provides an elegant alternative to the more traditional choices. Served alongside some creamy Dauphinoise potatoes and buttered greens, this dish epitomises festive intimacy. !The Soup: Serves 2 !Ingredients 2 x 225g Sirloin Steak about 1.5 cm thick 1 x Large Parsnip, grated 2 tsps. Horseradish Sauce 1 tbls Butter Salt & Pepper 1 x Knorr Rich Beef Stock Pot 200ml Dow’s Port !!!

Parsnip & Horseradish Crusted Sirloin with Rich Port Jus

Method: Season and sear the steaks in a pan for 1 minute per side (this allows for a medium steak – sear for 2-3 minutes a side for well done. !Transfer the steaks to a grill pan and spread the steaks with the Horseradish. Heat the grill to a high temperature. !Steam or microwave (2 mins on high) the grated parsnip, then stir in the butter with a good grind of black pepper. Press the seasoned parsnip onto the steak and pop under the grill until the parsnip is golden brown. !The Port Jus: Method: Boil the Port until all the alcohol has burnt off (about 4 mins). Be sure to use a small, deep pan. Stir in the Beef Gel Pot along with one tablespoon of water. !Serve the steak along with some creamy Dauphinoise Potatoes and seasonal greens. Drizzle with the Port Jus and serve.

Mock Mock Duck

During the Second World War when food was rationed, a recipe called Mock Duck arrived. It was chosen by many as their Christmas centrepiece! It combined sausage meat, apples, onions and stuffing, served with braised red cabbage. The Veggie Christmas alternative replicates this recipe using Quorn sausages and bacon. The cranberries and cider gravy give a contemporary twist! !The ‘Duck’ Serves 4-6 !Ingredients 2 x packets of chilled Quorn Sausages 2 x packets of chilled Quorn Bacon 1 x packet Paxo Sage and Onion Stuffing ½ tsp Coleman’s Mustard ¼ jar Ocean Spray Cranberry Sauce 1 x Finely Diced Onion 1 x Peeled and Finely Diced Apple continued…..

Mock Mock Duck

Ingredients continued.. Salt & Pepper 200ml Aspall Cider 60g Bisto Vegetable Gravy 400ml Boiling Water !Method: !Using a food processor to combine the sausages, stuffing (made up as directed), mustard, onion and apple. !Line a loaf tin with the bacon. !Stir the cranberry sauce into the sausage mixture then spoon into the loaf tin. Cover with foil. !Bake at 180°C for 30-40 minutes, taking the foil off for the last 15 minutes of cooking. !To make the gravy, boil the cider over a medium heat until it is reduced by two thirds. Add the water and bring to the boil.

Mock Mock Duck

Whisk in the Vegetable Bisto and serve alongside the Mock Mock Duck and Braised Red Cabbage. Creamy mash makes a perfect foil for the vibrant flavours of this dish. !Easy Braised Red Cabbage !Ingredients: 700g Red Cabbage, sliced 2 Red Onions, finely sliced 200ml Aspall Cider 50g Billington’s soft brown sugar 2 tbls Aspall Cyder Vinegar ½ tsp Bart’s Mixed Spice 1.5 tsps Provender Lazy Garlic !Method: !Place all the ingredients into a lidded casserole and bake at 150°C for 1.5 – 2 hours until the cabbage is soft. Check every 20 minutes or so and add a little extra cider or water if the cabbage begins to dry out. !

Black Forest Yule Log

!Some of our most evocative Christmas traditions came to Britain from Germany when Prince Albert married Queen Victoria. In tribute to the Prince, we offer Black Forest Yule Log; combining everyone’s favourite, the Black Forest Gateau, with a nostalgic chocolate Yule Log. It’s enhanced, of course, with a little festive spirit. !Serves 6-8 Ingredients !For the sponge 30g Corn Flour 40g Self-Raising Flour 60g Green and Black’s Cocoa Powder 1 tbsp Hot Water 3 Large Eggs 125g Billington’s Caster Sugar !For the filling 25ml Kirsch (Fruit Brandy) 1 tin Princes Black Cherry Fruit Filling continued….. !

Black Forest Yule Log

!Ingredients continued.. 50g Green and Black’s Organic Cocoa 500ml lightly whipped Double Cream 1 tsp Vanilla Extract !To Serve Dr Oetker’s Gold Pearls Billington’s Natural Golden Icing Sugar !Heat the oven to 220°C and line a 36cm x 25cm baking tray with greaseproof paper. !Whisk the eggs and sugar together in a bowl over a pan of barely simmering water until the mixture is pale and fluffy. !Sift the cocoa powder, flour and corn flour together. Fold into the eggs along with 1 tbls hot water. !Pour into the tin and bake for 6-10 minutes. You will need to check after 6 mins (the sponge should be springy to the touch). Check every minute until it is done. !!!

Black Forest Yule Log

!!Remove from the oven and allow it to cool thoroughly. !Whip the cream with the vanilla extract and kirsch. Spread half the cream over the sponge base, and then follow with the cherry pie filling. !Grate the chocolate and sprinkle half of it over the cherries. !Slowly roll it lengthways removing the greaseproof paper as you roll. If the Log crumbles, don’t panic, just keep rolling until you have a Yule Log shape. !Place on a pretty plate and cover with the remaining cream, using a fork to give a ‘bark’ effect. !Decorate with golden sugar balls (which rather reminds us of mistletoe berries) and the remaining grated chocolate. Finish with a scattering of icing sugar snow. !!

Sparkling Pomegranate Jelly with Caramel Clementines

!!So often we find ourselves faced, yet again, with another piece of

homemade Christmas pudding following a particularly heavy main course. Sometimes you just need a lighter sweet treat to finish your Christmas Lunch! Help is at hand in the form of these Sparkling Pomegranate jellies. They are light, fruity and flavoursome and provide a perfectly elegant pudding, keeping the festive feeling without the consequences on the digestive system. !Serves 6 !Ingredients !1 packet Harley’s Raspberry Jelly 1 Pomegranate, seeds only 400ml Sparkling White Wine or Soda Water 1 heaped tbls St Dalfour Raspberry and Pomegranate Fruit Spread 6 Peeled Clementines 100g Billington’s Caster Sugar Dr Oetker Rainbow Popping Candy !

Dissolve the jelly in 100ml of boiling water & stir in the Raspberry and Pomegranate Fruit Spread. !Make the liquid up to 550ml with the Sparking wine or soda water. !Divide between six pretty glasses or flutes, scatter in a few pomegranate seeds and chill until set. !Using a heavy-based small saucepan, melt the sugar with one tablespoon of water. Boil until the sugar becomes a light brown – it will be very hot so caution at all times. !Gently add the whole peeled clementines and roll in the caramel until coated, then set aside on greaseproof paper to set. !Serve the Jellies with a sprinkle of popping candy and a side of caramel clementine! !!

Sparkling Pomegranate Jelly with Caramel Clementines

!!

Something Sweet

Stained Glass Window Biscuits !

This is an ideal activity for those lulls in the holiday moments! As long as it is well-supervised, children will love to bake these Christmas treats. Why not place them in pretty boxes with colourful tissue to use as table gifts before Christmas dinner? !Makes 8 !Ingredients !80g Billington’s Dark Muscovado Sugar 40g Lyle’s Golden Syrup 50g Unsalted Butter ½ tsp Bart’s Ground Ginger ½ tsp Bart’s Ground Cinnamon ¼ tsp Schwartz Ground Nutmeg 175g McDougall’s Plain Flour ½ tsp Borwick’s Bicarbonate of Soda 1 Egg, beaten Pinch of Malden Sea Salt 80g Simpkin’s Mixed Fruit Travel Sweets, crushed !!

Stained Glass Window Biscuits !

Method !In a heavy-based saucepan, combine the butter, sugar and syrup. Once all three have melted together, remove from the heat and beat in the spices with a pinch of salt. !Sift in the flour and bicarbonate of soda and mix. Leave it to cool a little, then add the beaten egg. !You should have sticky, aromatic dough, so if it is too sticky to handle, add a little extra flour. !Pull the mixture together into a ball, wrap in cling film and chill for at least half an hour in the fridge. !Heat the oven to 170°C. !Flour a board and roll out the dough until the thickness of a pound coin. !!!

Stained Glass Window Biscuits !

Cut the dough into festive shapes using cookie cutters, then using a smaller cutter or careful skill, cut some shapes out of the cookies. !Place on a greased baking tray and fill the smaller holes with finely crushed boiled sweets. !Bake until the biscuits are just beginning to brown, they should take 12-15mins, then remove from the oven and cool for a few minutes. This allows the biscuits to firm up. !Transfer to a cooling rack. !!!

Very Grown-up Marzipan Mince Pies

Originally Mince Pies were made with minced meat, spices and honey, although people soon discovered that sweet pies were more to their taste. Medieval Christmas’ saw great Marzipan sculptures brought to the banqueting table to impress guests, so what better way to combine two great traditions than in these Marzipan Mince Pies, with spiced rum butter on the side of course! !Serves 12 !Ingredients !2 packets of Jus Roll Ready Rolled Shortcrust Pastry 12 heaped tsps. Robertson’s Classic Mincemeat 60g Epicure Golden Marzipan (placed in the freezer for 30 mins) 125g Billington’s Icing Sugar 125g Unsalted Butter 3 tbls Captain Morgan Spiced Rum 1 Egg (beaten) to glaze

Very Grown-up Marzipan Mince Pies

Cut the pastry into 24 circles and use 12 of them to line a greased patty/bun tin. !Grate the marzipan and mix well with the mincemeat. !Divide the mincemeat between the patties, taking care not to over-fill as you don’t want the filling to bubble out in the oven. !Brush the edge of each patty with some beaten egg, then pop on the pastry tops. Brush with some more beaten egg and bake at 165 °C for about twenty minutes. !Beat the butter and icing sugar together, add the rum and a little warm water if the mixture is too firm. !Cover the warm mince pies with icing sugar and serve with a generous spoonful of spiced rum butter. An Espresso coffee works exceptionally well alongside these delights!

Fruit Punch !

Christmas is always heralded with the arrival of unusual alcoholic beverages, some delicious and some ‘interesting’. The Georgians enjoyed celebrating with a glass of fruit punch; in the Middle Ages they drank Wassail, an ale or cider cup. This Fruit Punch recipe is inspired from the Cook and Housewife’s manual, by Mistress Margaret Dods, which was first published in the 1820’s. It is served in small glasses as a warming tonic to keep those winter chills away. !Serves 6-8 !Ingredients: !3 Oranges, halved 200ml Courvoisier Brandy 1 Bottle of rich red Bordeaux wine 100g Billington’s Golden Granulated Sugar 3 Bart’s Whole Cloves A little grated Nutmeg

At least two days before serving, grill the oranges on both sides until they are golden brown. Be careful not to let them burn. !Dissolve the sugar in the brandy with the cloves and nutmeg. Just warm them; do not boil! Place the oranges in a bowl, pressing them with the back of a spoon to release the juice – pour over the brandy and sugar mixture. !Cover and leave to infuse for a couple of days in the fridge. !Pour into a heavy-based saucepan, add a bottle of good red wine and slowly heat. Again, do not allow it to boil. !Serve in small cups or heat-proof glasses with an extra grating of nutmeg on the top. Enjoy! !

Fruit Punch !

Sloe Gin Sparkler !

This is a really simple, yet classic, gin-based drink. You’ll be amazed how easy it is to make and how elegant it looks! !Serves 6 Ingredients: 1 x bottle of sparkling dry white wine or champagne 120ml Gordon’s Sloe Gin !Method: Divide the gin between six champagne flutes. Top with sparkling wine. See told you it would be easy!

Mr Frosty’s Fizz !

!One for the children! !Combine the Pomegreat Pomegranate Juice Drink and ice in a blender. Pour into individual cups then just before serving, sprinkle with some popping candy.

Christmas Eve !

Why not use Christmas Eve as little bit of ‘me’ time and amble about the kitchen prepping the veg whilst enjoying a glass or two of mulled wine. Relaxation is key! Be organised and keep calm. !Potatoes and parsnips should be peeled and kept in a saucepan of cold water. Peel your sprouts and carrots. !Have your first course prepared before the evening rolls around as this will be a weight off your mind in the morning. If you are planning on buying a frozen turkey you need to ensure it is defrosted thoroughly, which could take three to four days, depending on bird size. Under no circumstances cook a partially defrosted turkey. !Opt for a fresh turkey and on Christmas Eve prep it for the oven by removing the giblets. Fill the neck with some sage and onion stuffing. Enhance the flavours with a little chopped pear and chopped chestnuts!

Christmas Eve !We recommend placing a halved lemon in the main

cavity and smear the breast with butter before covering with dry cured streaky bacon and wrapping the whole thing loosely in silver foil. Pop it in the fridge for the night. !Whilst chatting with friends, wrap Chipolata sausages in bacon with a little fresh sage tucked in for extra flavour. !If it all goes to plan, by 6pm you’ll be able to lay the table and check the drinks and other supplies for the big day. A good host ensures that drivers and children are catered for when it comes to drink. !Why not indulge in some fancy table top additions as well, such as name cards, handmade crackers, small chocolate gifts and some disposable cameras to help capture the Christmas fun! !!

Christmas Morning !

If you have children in the house, you're likely to be woken up quite early on Christmas Morning, but hey, there’s plenty to be done! !Be conscious of time as turkey takes 20 minutes per pound of weight, plus an extra 20 minutes for cooking. Don't forget it needs to be rested as well so the juices settle, providing succulence and moisture. !Local cider poured into the roasting tray can help steam the meat and will make for a delicious gravy later. !As sometimes Christmas lunch prep can take a while, enjoy a spot of breakfast to keep energies high! Try to avoid snacking on the abundance of chocolates that will surround you as it would be awful to spoil your appetite before the turkey! !

Christmas Morning !!

The juices of the turkey should run clear once cooked. Wrap it in foil and a clean tea towel to keep it warm. !If you’re catering for a large crowd of loved ones, those classic 1970’s heated Hostess Trollies are hard to beat. But leave the bird to rest - it’s nearly ready! !We recommend par boiling the potatoes, then roasting them at a high heat with goose fat and Malden salt. Coat the parsnips with a generous layer of honey to enhance their natural sweetness, and don't forget a good dose of cracked black pepper! !The potatoes and parsnips should take 40 minutes, and the Chipolatas should take about 20 minutes. If you have some other delicious veggies to include, steam them before tossing in creamy Guernsey butter. Don’t forget to taste as you go and season everything well! !!

Christmas Afternoon !

Crack out the Champagne and canapés prior to the grand unveiling of the lunch! It’ll buy you some time in the kitchen to finalise details. !Serve smoked salmon on blinis, topped with a little sour cream and freshly chopped dill. The flavours are light and refreshing! Olives and cheese straws are classic Christmassy nibbles too. !Once everyone’s seated, bring out the warmed Butternut Squash soup for starters, with the oven warmed soda bread with melted sage butter. !After bowing to applause when you unveil the turkey, whip back to the kitchen to grab the gravy. You can make it using the turkey pan juices with a little flour, gravy browning and the water that was used to steam the vegetables. It will have any nutrients that may have seeped out of the steaming process. !

Keep the wine flowing and the condiments topped up (cranberry sauce and mustard are a must!). Remember, if you’re relaxed then your guests will be relaxed! !Food comas may ensue the main course so serve dessert at your leisure. We’d recommend using jersey cream with the sweets! Palm off the clear up job to others while you put your feet up and unwind from the busy morning. !Why not make Boxing Day an official ‘no cook’ day? There’ll be plentiful leftovers for all to nibble and appetites won’t be roaring after the rich indulgence of Christmas Day! !Remember, when it comes to Christmas cooking, enjoy it. Organisation and careful prep are key to ensuring it runs smoothly, and it’s not worth panicking if things are running a touch late! Whatever you produce will be appreciated and enjoyed, so this Christmas eat, drink and be merry – you deserve it!

Christmas Afternoon !

Merry Christmas & A

Happy New Year!

!

from the British

Corner Shop team

xx