Onesie Trimmings

Posted on: 20/12/2014

Onesie Festive Food

BRP091012-1102   Now that you have your roast sorted, it's time to finish it off with some complimentary trimmings...

Pigs in Blankets

Preheat the oven to 200°c/gas 6. Take 24 small sausages, such as chipolatas, and 1 packet of pancetta. Cut each rasher of pancetta in half, then stretch lightly with the back of a knife. Wrap one half-rasher around each sausage, then place on a lightly greased baking sheet, making sure the join is underneath the sausage. Roast for 10-15 minutes until the pancetta is cooked and crisp.

Honeyed Carrots and Parsnips

Preheat the oven to 200°c/gas 6. Peel and cut into wedges 800g each of carrots and parsnips, then place in a large roasting tin. For larger parsnips remove the core which can be bitter. Sprinkle generously with sea salt and freshly ground black pepper, then drizzle over 3 tablespoons olive oil. Toss to coat, then roast for 20-25 minutes until tender and slightly charred. Drizzle over 2 tablespoons runny honey and add a knob of butter, toss again to coat, and serve.

Sage and Onion Stuffing

Put a large pan on a medium heat and pour in 2 glugs of olive oil. Add 2 peeled and chopped onions and 2 peeled and finely chopped cloves of fresh garlic and cook gently for 5-10 minutes, until soft and slightly golden. Add 1 bunch chopped fresh sage and 150g white breadcrumbs. Remove the pan from the heat and allow to cool. Once cold, mix in 700g good-quality sausage meat, a handful of chopped dried apricots and a beaten egg. Season well. Mmmmm. All this talk about food is making me hungry! I can't wait to be sat cosy in my onesieready to tuck into my Christmas dinner!