These are the best recipes that I have ever used…delicious breakfast ideas, the main meal with the vegetables being the star of the show – but that is just a personal issue! There is a great recipe for an alternative to Christmas Pudding also. Don’t forget that in the shop here I have Christmas Cakes, Puddings, desserts, bread, vegetables and fruit, cheese, smoked fish, and lovely gifts especially the incredible felt work by Sheila Jordan. She has the funkiest brooches for 15 Euro, scarves from 25 Euro and exquisite silk and felt scarves that incorporate decorative  jewellery for the remarkable price of 55 Euro. I’ll take a picture of some of them and post them this morning…best wishes for a lovely Christmas!

CHRISTMAS BREAKFAST: DRIED FRUIT COMPOTE

Use a selection of dried fruit such as stoned prunes, apricots, sultanas, figs, apples etc, Put into a saucepan and cover with a mixture of fruit juice and water – pressed apple juice works well. Add in a piece of cinnamon stick or ½ tsp ground cinnamon, a couple of whole cloves, and a dessertspoon of sugar. Cook gently until all the fruit is plump and soft. Leave to cool in the liquid and refrigerate. This keeps for about 2-3 days after which the fruit will become very mushy.

To serve: Best with Greek or natural yoghurt, honey and some granola – see recipe below.

FRESH FRUIT COMPOTE

Cook a selection of frozen berries with a small amount of sugar until the fruit has softened. Allow to cool – this will keep for about 3-5 days in the fridge. Serve with yoghurt, honey and granola.

GRANOLA

This is great if you are not a fan of muesli, as it is essentially a toasted muesli with a sweet flavour. This makes enough for about 8 servings.

4 mugfuls of porridge oats

1 mugful of chopped mixed nuts such as almonds, hazelnuts, walnuts, cashew nuts

½ mugful of dessicated coconut – optional

½ mugful honey, maple syrup or golden syrup

1-2 tablespoons of sunflower or rapeseed oil

Mix everything together and bake for about 20 minutes at gas 4-5 / 180-190C stirring occasionally until light golden. Leave to cool, and store in an airtight container. Add dried fruit if you like.

CHRISTMAS CAKE

1.5 lbs dried fruit – make up a selection from the following possiblilities

Raisins – Lexia have a great flavoue

Sultanas – golden or dark

Currants – I used to wonder what these miserable little burnt tasting black things existed for until I made a Christmas cake without them, having announced loudly my dislike of them, and the cake tasted quite bland. so it seems that they have a good tart flavour and I now include them always.

Dried cranberries – more easily bought than a few years ago these are really nice for colour and sharpness.

Dried blueberries

Crystallised ginger

Dried apricots and prunes, Cherries and Citrus peel

4-5 tablespoons of brandy or whisky and the juice and zest of one orange.

Mix the fruit with the brandy zest and juice and cover.

Leave overnight to plump up.

If you leave out this stage your cake will be dry.

In a large bowl, mix 8oz butter with 8oz caster sugar, then beat in 4 eggs one at a time.

Add in the fruit, then 8oz plain flour, 1 tsp mixed spice, 4 oz ground almonds, and 6oz mixed toasted chopped nuts.

Line the tin with baking parchment, and spoon in the mixture.

Bake for one hour at gas 3 / 140C, then reduce the heat to gas 1/ 120C for another 2-2.5 hours until cooked, check with a skewer.

Leave the cake in the tin for 15 mins then remove and peel off the paper. Leave to cool completely before putting it in a tin.

To ice it spread the surfaces of the cake with apricot jam, roll out some ready made icing, and use to cover the top and sides of the cake. You can put almond icing on first if you like.

CHRISTMAS PUDDING

1 lb of fruit soaked in the juice and rind of one orange and one lemon. If you don’t have time to soak, just simmer gently on a low heat until the fruit is plump.

Mix 4oz butter with 4oz brown sugar , beat hard until fluffy, and add in 2 eggs one at a time.

Add in the fruit, one chopped eating apple, and 1oz toasted nuts.

Then stir in 2oz sifted self raising flour, ½ tsp each ground ginger and nutmeg, and 1 tsp mixed spice.

Add 2oz breadcrumbs, and spoon the mixture into a 2 pint / 1.2 litre pudding basin.

Cover with a sheet of greasproof pleated in the centre and held in place with a large rubber band. The cover with tinfoil, and steam for 2 hours topping up the water level as required.

Strore in a cool place to mature.

On Christmas day steam again for about 1.5 hours, or you can microwave it for about 10 minutes at full power. Leave to stand for 15 minutes before serving.

BRANDY BUTTER

Beat 4oz / 100g caster sugar with 40z / 100g butter together until fluffy.

Beat in brandy to taste but 2 tablespoons is a good start!

Keep in the fridge, it is safe to use for weeks and weeks.

CHOCOLATE AND CHESTNUT CAKE – a lovely alternative to traditional Christmas cake.

This makes a large quantity – halve the mixture if you wish to serve about 6 people.

435g tin sweetened chestnut puree – available in most supermarkets around Christmas time or in fine food stores or delis.

5oz butter

6 eggs

9oz / 250g melted good quality dark chocolate

2 oz / 50g caster sugar

1 oz brown sugar

2oz chopped prunes

2oz dried cranberries

Beat the puree with the butter, then add egg yolks and chocolate.

Whisk the whites until soft peaked, add in caster sugar and beat again until thick and glossy.

Add in brown sugar and then the fruit.

Fold in the egg whites gently.

Pour into a round tin 22cm (9 inch) and bake for 45 mins at gas 4 / 180C.

Leave to cool in the tin for ½ hour or so, then turn out.

Serve just with icing sugar sifted over the top with crème fraiche on the side.

EASY MINCEMEAT

Buy a bag of mixed dried fruit, and put it into a pot with three Bramley apples peeled and chopped.

Add 4 oz butter, 1 tsp cinnamon, mixed spice and ground ginger, the juice and rind of two oranges and one lemon, 6 oz dark brown sugar, and a mugful of liquid which could be cider or pressed apple juice or water.

Simmer for an hour stirring occasionally, then either refrigerate or put into sterile jars.

MINCE CRUMBLE PIES

8oz plain flour

6oz butter

1oz caster sugar

Mincemeat

Rub the butter into the flour and work ¾ of the dough into a ball – you should not need any water but add a couple of drops if necessary.

Add the caster sugar to the remaining ¼.

Take walnut size pieces of dough and roll into a ball, dropping each one into the holes of a bun tray as yougo.

Press the dough around the base, and fill with mincemeat.

Put some crumble mixture on top of each, and bake for 30 minutes or so at gas 4 / 180C until golden.

Dust with icing sugar when serving.

CHRISTMAS STARTER SALADS:

ROCKET, BEETROOT AND FETA SALAD WITH PINE NUTS OR SUNFLOWER SEEDS

Serves 4-6

Rocket

Vacuum packed fresh beetroot

1 block feta

Toasted nuts or seeds

Olive oil

Balsamic vinegar

Lay out salad leaves on plates, chop beetroot into small chunks and scatter over.

Crumble the cheese over, and drizzle with oil and vinegar.

Add toasted nuts or seeds just before serving.

PEAR, ROQUEFORT AND WALNUT SALAD

Serves 4-6

Selection of salad leaves

1-2 ripe pears

Small quantity of Roquefort cheese – or substitute Irish blue cheese such as Wicklow or Cashel

2 oz walnuts

Walnut oil

Balsamic vinegar

Toast the walnuts in the oven for a few minutes.

Arrange the leaves , cheese, and walnuts on a plate.

Just before serving drizzle with oil and vinegar.

SMOKED TROUT PATE

1-2 small fillets smoked trout

1 lemon – rind and juice

2 tablespoons natural yoghurt

chopped parsley

Blend and serve with brown bread.

SOME VEGETABLE IDEAS FOR THE MAIN MEAL:

ROASTED ROOTS

Chop up vegetables from the following list into chunks of roughly equal size:

Carrots, Parsnips, Sweet Potato, Potato, Butternut Squash, Fresh beetroot – turnip is too strong tasting.

Add a chopped onion, two or three cloves of garlic, a small amount of chopped rosemary, some olive oil just enough to barely coat everything, some sea salt, cover and leave until reaady to cook.

Put into the oven for about one hour above the turkey or you can cook them when the turkey is finished roasting .

Temperature needs to be anything from gas 4 / 180C upwards.

When cooked, sprinkle with a few drops of balsamic vinegar.

BRAISED RED CABBAGE

Half a head of cabbage will serve 6-8

1 Bramley apple

1 onion

1 clove garlic

Butter, salt and pepper.

Chop cabbage, and add to a saucepan.

Put chopped peeled apple and onion on top, and add the garlic also chopped.

Pour in a little splash of water, and add a knob of butter.

Put on a lid and leave until ready to cook.

When ready to cook put it onto a medium heat for around 30 minutes until soft.

Add one dessertspoon of brown sugar, and two of Balsamic vinegar, and cook again for a few minutes.

This will hold for 30 mins or so but don’t keep leftovers it’s not great the next day.

BRUSSELS SPROUTS

Cut Brussels Sprouts in half, and cook over a high heat for 5 mins or so in a little butter. Add a small amount of water, and put on a lid. Cook for another 5 minutes until tender keeping the heat high.

STUFFING IDEAS FOR TURKEY:

APRICOT AND PISTACHIO STUFFING

Chop 2oz dried apricots, and add to 3oz breadcrumbs, one chopped onion, the rind of half an orange, 1oz chopped pistachios, salt and pepper, and a little chopped parsley. Use a little sunflower oil to help make the stuffing stick a bit, and use to stuff the neck end of the bird. Halve the orange and put inside the cavity along with some herb sprigs.

LEMON AND PARSLEY STUFFING

Chop 1 onion, add 3oz breadcrumbs, the rind of 1 lemon, chopped parsley and thyme, salt and pepper.

Use a little sunflower oil to help make the stuffing stick a bit, and use to stuff the neck end of the bird. Halve the lemon and put it inside the cavity, along with some herb sprigs.

CRANBERRY SAUCE

Empty a bag of cranberries into a pan, add the juice or an orange, a little port, and 2oz sugar. Simmer gently until the berries are soft. Taste and see what needs to be adjusted – sugar perhaps, but leave it tart. Turn out into a bowl for serving or put into a sterilised jar.

BREAD SAUCE:

In the morning cut an onion in half and stick whole cloves into it all the way around. Put it into a saucepan with ¾ pint milk, two bayleaves, five or so peppercorns, and some salt. Bring to the boil and take off the heat. Leave aside to infuse for a few hours. When you take the turkey out of the oven, remove the onion, bay, and peppercorns, add in 3oz breadcrumbs, and 1 oz butter. Leave on a low heat until the bread has swelled and thickened the sauce. Replace the onion, and leave in a warm place until ready to serve.

COOKING TURKEY, DUCK, CHICKEN AND GOOSE.

For small numbers duck is great, but don’t underestimate how a good chicken can taste – this means sourcing an organic one preferably but free-range at least. These birds are bigger, leaner, and more flavoursome. Goose is good for 6 but it is not easy to cook – there is such an enourmous amount of fat it needs to be lifted from the oven at least three times and the fat drained off, but the advantage is that you will have goose fat in your fridge for the best roast potatoes for a year as it doesn’t go off.

TURKEY:

5lb bird will serve 4-6 though these are hard to come by, go for a chicken or duck instead. – 1.5 hours cooking

8lb will serve 6-8. 2.5 hours cooking.

10-12lbs for 10 people. 3-3.5 hours cooking.

15 lbs serves 12-14 people. 4.5 hours cooking.

20lb monster for up to 16 or so.6 hours cooking.

These times are for a stuffed bird, roasting at gas 4 / 180C covered with foil except for the last 30 mins.

Remove giblets, and keep the bird in the fridge. Bring to room temperature before cooking.

A frozen bird will take 24 hours to defrost and aim to have it defrosted by Christmas Eve.

Allow 30-45 mins resting time covered with foil which allows vegetables to be cooked, gravy to be made etc.

To check if it is done, pierce the underside of the fat part of the thigh, and hold a spoon under.

If the juices are clear it is cooked, if there are streaks of pink return it to the oven for 30 mins.

DUCK:

They tend to be around the same size so roast in a tin and on a rack for 1.5 hours at gas 7 / 220C, removing the fat three times during the cooking. Pierce the skin all over prior to cooking to allow the fat to drain off during cooking.

GOOSE:

Make the lemon stuffing but add in one chopped bramley apple. Cook for about 2 hours on a rack if it is a 10 lb bird the usual size available. Reduce or increase times accordingly if yours is smaller or larger. Remove the fat at least three times during cooking, and pierce the skin as for duck, especially between the legs and body.

CHICKEN:

Weigh the bird when stuffed and allow 20 mins per pound, so a 7 lb chicken will take 2 hours and 20 mins at gas 5/ 190C.

GRAVY:

When the bird is cooking put the giblets into a pan, add one carrot, a stick of celery, two bayleaves, and a handful of peppercorns, and cover with water. Simmer for an hour or so then strain off. When the bird is cooked, drain off most of the fat in the tin. Change the small amount of fat into a small saucepan, and add 1-2 oz flour to it. Cook for 3-4 minutes then gradually add in stock. Deglaze the roasting tin with a little red wine or stock, scraping all the bits up and add all this to the gravy. Add in a few drops of gravy browning, season well, and leave to cook gently for 20 mins or so.

COOKING HAM:

Allow 20 mins per pound once the water has come back to the boil. Put the ham in a pot, cover with water, add three or four bayleaves, four or five whole cloves, and the same of black peppercorns. Bring up to a boil, reduce heat to a simmer and time from then. When time is up, remove from water and wrap in foil. If stock is not too salty it makes a lovely soup so don’t discard. If you wish remove the skin, score the fat, spread with a mixture of brown sugar and English mustard, and put into the oven for about 15 minutes to glaze.