Traditional Mulled Wine
(Over 18’s Only)
Christmas just wouldn’t be Christmas without a glass or two of this warming tipple. For extra booziness, add sloe gin or brandy when reheating; or if you’re feeling creative, try adding some gingerbread syrup for added sweetness!
75cl bottle dry red wine
2 cinnamon sticks
1 orange (sliced)
Peel of 1 lemon
3-4 star anise
1 tsp cloves
Sugar to taste
1. Put all ingredients in a large saucepan and gently heat for 10 minutes without boiling.
2. Allow to stand and infuse for a further 30 minutes prior to serving for maximum flavour.
3. When ready to serve, warm through on a low heat.
4. If using the slow cooker method, simply place all ingredients in the pot and sit on a low heat, ensuring the wine is warmed through before serving.
Sausage & Stuffing Plait
Got family heading over for a Boxing Day buffet? Make use of leftover stuffing with this quick and easy crowd-pleaser that can be prepared the night before (or Boxing Day morning if the brandies have got the better of you!).
1 ready-rolled packet of pastry (puff or shortcrust)
1 tbsp each of fresh thyme, rosemary and sage
Salt and pepper
2 cloves of garlic, finely chopped
1 egg, beaten
1 tbsp mixed seeds for decoration (optional)
1. Place sausagemeat, herbs, seasoning and garlic into a food processor and pulse to incorporate.
2. With your pastry sheet laid out on a floured surface, cut a triangle from each corner, then cut diagonal slits down each side (approx. one third of the way towards the centre).
3. Assemble your sausagemeat mixture in the centre column, ensuring it is evenly packed. Then add the leftover stuffing on top, pressing into the meat.
4. Fold the ends of the pastry in first, then work your way down from the top, plaiting the sections of pastry.
5. Once ready to bake, use a pastry brush to wash the entire plait with beaten egg.
6. Pop into a preheated oven (190 degrees) for approximately 35 minutes until golden.