Yule feast
Roast pork for the longest night, Christmas pudding and mince pies, and a pan of warm wassail passed around the fire.
Serves 2 — double for 4.
Main
Roast pork
Ingredients
- 300–400g pork joint (e.g. loin), or 2 pork chops
- 1 tbsp oil
- Salt (extra for crackling, if using a skin-on joint)
- A few sprigs of thyme or rosemary
Method
- 01
Preheat the oven to 220°C (200°C fan / gas mark 7).
- 02
Rub the pork with oil and salt (score the skin first if aiming for crackling).
- 03
Roast for 20 minutes, then reduce the oven to 180°C (160°C fan / gas mark 4) and continue roasting for 25–30 minutes per 500g, until cooked through.
- 04
Rest for 10 minutes before carving.
Roast potatoes
Ingredients
- 300g potatoes, peeled and cut into chunks
- 2 tbsp oil (or fat from the pork tray)
- Salt
Method
- 01
Parboil the potatoes for 8–10 minutes, then drain and roughen the edges by shaking in the pan.
- 02
Toss in hot oil in a roasting tin and roast alongside the pork (or at 200°C / 180°C fan / gas mark 6) for 35–40 minutes, turning once, until golden.
Brussels sprouts
Ingredients
- 200g Brussels sprouts, trimmed and halved
- 15g butter
- Salt and pepper
Method
- 01
Boil or steam the sprouts for 5–6 minutes, until just tender, then drain.
- 02
Toss with the butter, season, and serve.
Gravy
Ingredients
- Pan juices from the pork
- 1 tbsp flour
- 200ml stock
Method
- 01
Spoon off any excess fat from the roasting tin, keeping the browned juices.
- 02
Stir the flour into the juices over medium heat, then gradually whisk in the stock.
- 03
Simmer for 3–4 minutes, until thickened, and strain if you like.
Dessert
Christmas pudding (quick, same-day version)
Ingredients
- 75g dried fruit (mixed/currants/prunes, chopped)
- 25g butter, melted
- 25g soft brown sugar
- 1 egg
- 50g breadcrumbs
- 25g self-raising flour
- ½ tsp mixed spice
- 2 tbsp milk (or brandy)
Method
- 01
Mix the dried fruit, butter, sugar and egg together in a bowl.
- 02
Stir in the breadcrumbs, flour and spice, then add enough milk to make a soft, dropping consistency.
- 03
Spoon into a small greased pudding basin, cover with foil, and steam for 1.5–2 hours, topping up the water as needed.
- 04
Turn out and serve warm, with brandy butter or cream if you like.
Mince pies
Ingredients
- 1 sheet ready-made shortcrust pastry (about 320g)
- 150g mincemeat
- 1 egg, beaten (to glaze)
- Icing sugar, to dust
Method
- 01
Preheat the oven to 200°C (180°C fan / gas mark 6).
- 02
Roll out the pastry and cut circles to line a small muffin/tart tin, with slightly smaller circles or stars for the lids.
- 03
Fill each base with a spoonful of mincemeat and top with a lid, pressing the edges together.
- 04
Brush with beaten egg and bake for 15–18 minutes until golden.
- 05
Dust with icing sugar and serve warm or cold.
Drink
Wassail
Ingredients
- 500ml cider or ale
- 1 small apple, cored and quartered
- 1 cinnamon stick
- 2–3 cloves
- 1 tbsp honey or sugar
Method
- 01
Put all the ingredients in a pan and warm gently over low heat for 10–15 minutes, without letting it boil.
- 02
Strain if you like, and serve warm in mugs.