1st December 2020
Tips for a stress-free Christmas
Christmas is the most wonderful time of the year, but it can test the nerves at times. We know that the preparations can seem endless, so we’ve asked our head chef for some tips on how to save yourself some hassle this holiday:
- Get as much as you can done before Christmas morning. Many dishes can be cooked the day before and reheated without loss of taste.
- Have an easy plated starter that can be on the table whilst you finish off the main dishes.
- Get help don't try and do it all yourself. Even if it’s just a bit of help with setting the table.
- Cook the turkey early and let it rest so you can concentrate on the other elements. The gravy will warm it up on the plates.
- Have a drink whilst your cooking if that helps you relax and stay involved with the family throughout the morning.
- Enjoy it! No one is expecting perfection.
If you want our secret perfect Christmas side dish, we’re prepared to share. We think this braised red cabbage dish is a MUST with Christmas dinner.
1 red cabbage
Salt & Pepper
2 tbsp redcurrant jelly
100 ml red wine vinegar
100g light brown sugar
2 cinnamon sticks
8 bay leaves
8 star anise
250ml orange juice
250ml cranberry juice
Finely slice 1 large onion and a red cabbage and in a big pan on medium heat add a splash of veg oil, the onion, cabbage and a big pinch of salt and pepper.
Once the cabbage has softened slightly add 2 tbsp of redcurrant jelly, 100ml of red wine vinegar 100g of light brown sugar and mix through the cabbage.
Cook for 5 mins till you see the liquid boiling and the jelly has dissolved.
Then add 2 cinnamon sticks, 8 Bay leaves, 8 star anise and 10 cloves. Pour in equal measures of orange and cranberry juice until you cover the cabbage then boil for an hour or so until the liquid has nearly all gone, stirring every now and then and take off the heat.
Leave to cool slightly then serve. For better flavour and ease, do the day before and reheat when needed.