The festive season is here, bringing warmth, joy, and the magic of Christmas to our kitchens! Whether you’re crafting classic traditions or creating new holiday delights, this recipe will fill your home with the cozy aromas of the season. Gather around, embrace the cheer, and let’s make holiday memories together!
Porchetta with Rosemary, Fennel and Citrus Zest
Serves 6
4½ lbs/ 2kg deboned pork belly with loin attached
2 tsp fennel seeds
2 tsp rosemary
1 tbsp salt
For the filling
1 onion, finely chopped
2 garlic cloves, finely chopped
7oz/ 200g mince pork shoulder
1 orange, zest only
½ lemon, zest only
2 tsp chopped rosemary
4 tbsp sourdough breadcrumbs
Salt and freshly ground black pepper
For the jus
2 shallots, chopped
5fl oz/ 150ml port
5fl oz/ 150ml red wine
2 rosemary sprigs
2 bay leaves
1¼ pints /600ml beef stock
1½ tbsp butter
Bay leaves, sprigs of sage and rosemary and orange slices, to garnish
Score the skin in a diamond pattern.
Combine the fennel seeds, rosemary in a pestle and mortar and crush. Add salt.
Rub the skin side all over with the fennel rub.
To prepare the filling, sauté the onions, garlic together for 5 minutes before adding the mince
pork and cook for 10 minutes. Leave to cool.
Place into a bowl. Add the orange zest, lemon zest, rosemary and sourdough crumbs in and
seasoning with salt and freshly ground black pepper.
Turn the pork, skin side down – pierce the underside with a fork.
Spread over the pork and roll it up.
Using butchers string, tie the pork roll – in 2 sections. Place the roll, seam side down, on a
roasting tray and place in the fridge for at least 2 hours.
To roast, preheat the oven to 350°F/180°C/Fan 320°F/160°C/gas 4.
Place the pork in a roasting tray and roast for 2 and half hours. The last half hour, turn the
heat up to 420°F/220°C/fan 390°F/200°C/gas 7 and keep an eye on it for about 30 minutes.
You will need to baste it from time to time and remove some of the fat.
It will need to rest for 30 minutes.
For the jus, heat a little oil in a saucepan, add the shallots and sauté on low for 4 minutes,
Pour in the port and red wine, rosemary, bay leaves, and stock and bring to the boil, then
reduce the heat and simmer until it reduces by half.
Season with salt and freshly ground black pepper.
Sieve the jus back into a saucepan then slowly whisk in the butter until shiny.
Once ready to serve, snip the string off, place the porchetta on a serving platter. Garnish with
sage, parsley, rosemary, orange slices and bay leaves.
Serve with the jus and Brussels sprouts and maple carrots.
Stir Fried Brussels Sprouts with Bacon
Serves 4
3½oz/ 100g diced bacon
2 shallots, thinly sliced
12¼oz/ 350g Brussels sprouts, washed, trimmed and sliced thinly
2 garlic cloves
1 red chilli, sliced
1½fl oz/ 50ml vegetable stock
1 tsp honey
Salt and freshly ground black pepper
Juice of ½ orange
Olive, to stir fry
Orange zest, to garnish
Heat a large frying pan or wok with a little oil.
Place the diced bacon in and cook until crispy. Take out with a slotted spoon and set aside.
Add the shallots and stir fry for about a minute.
Add the Brussels sprouts and cook/ stir fry for about 2 to 3 minutes.
Stir in the garlic, chilli and stock.
Add the honey, stock, juice of orange juice and salt and freshly ground black pepper.
Simmer for about 2 to 3 minutes, stirring while stir frying.
Return the crispy bacon to the pan/ wok and stir frying for 1 to 2 minutes.
To serve, spoon into a serving bowl, sprinkle over the orange zest.
Maple Glazed Carrots
Serves 4
8 carrots, peeled, trimmed, sliced lengthways
3 tbsp maple
2 tbsp butter
1 tbsp olive oil
2 tsp chopped thyme
Salt and freshly ground black pepper
Thyme sprigs, to garnish
Place the carrots in a steamer and cook for about 10 minutes.
Preheat an oven to 375F/190°C/Fan 330F/170°C/gas 5.
Place the maple syrup, butter, oil and thyme in a saucepan and heat.
Place the carrots in a roasting tray. Season with salt and freshly ground black pepper.
Spoon over the maple syrup.
Roast for about 20 minutes until golden.
Transfer to a serving platter and garnish with thyme sprigs.
