2-Hour Christmas Dinner

Name: 2-Hour Christmas Dinner
Ingredients: sea salt; freshly ground black pepper; 200g/7oz cooked and peeled chestnuts, vacuum-packed or frozen and thawed, halved; 300g/10½oz ready-trimmed baby Brussels sprouts, halved; 4 rashers rindless smoked streaky bacon, cut into 2cm/¾in pieces; 25g/1oz butter; 2 good pinches caster sugar; 2 tbsp. chopped frozen parsley or 3 tbsp freshly chopped parsley; knob of butter; 2 tbsp. orange juice (fresh or from a carton); 600g/1lb 5oz ready-prepared carrot sticks; freshly grated nutmeg, to serve (optional); 4 tbsp. double cream; 500ml/18fl oz milk; 2 x 40g packets bread sauce mix; ½ tsp. dried sage (optional); 2 tbsp. cranberry sauce; 4 tbsp. ruby port or red wine; 2 rashers smoked streaky or back bacon, roughly chopped; 750–900ml/1⅓–1⅔ pint readymade chicken gravy; 2 tbsp. runny honey; a few sprigs fresh rosemary (optional); 8–12 chipolata sausages, wrapped in bacon; 4 tbsp. sunflower oil or melted goose fat; 1.2kg/2lb 12oz potatoes, preferably Maris Piper or King Edward, peeled and cut into large chunks; salt; 450g/1lb pork sausagemeat; 1 large unwaxed lemon, finely grated zest only; 1 small bunch fresh thyme, finely chopped; 1 x 120g pack mixed nuts and dried fruit (I use one containing brazil nuts, pecans, almonds, sultanas and dried cranberries)

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Christmas is one of the most anticipated holiday traditions!When we prepare the Christmas tree, we will find the best cookies for Santa Claus.Of course, there are other Christmas recipes, like this...

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2-Hour Christmas Dinner
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Ingredients

sea salt
freshly ground black pepper
200g/7oz cooked and peeled chestnuts, vacuum-packed or frozen and thawed, halved
300g/10½oz ready-trimmed baby Brussels sprouts, halved
4 rashers rindless smoked streaky bacon, cut into 2cm/¾in pieces
25g/1oz butter
2 good pinches caster sugar
2 tbsp. chopped frozen parsley or 3 tbsp freshly chopped parsley
knob of butter
2 tbsp. orange juice (fresh or from a carton)
600g/1lb 5oz ready-prepared carrot sticks
freshly grated nutmeg, to serve (optional)
4 tbsp. double cream
500ml/18fl oz milk
2 x 40g packets bread sauce mix
½ tsp. dried sage (optional)
2 tbsp. cranberry sauce
4 tbsp. ruby port or red wine
2 rashers smoked streaky or back bacon, roughly chopped
750–900ml/1⅓–1⅔ pint readymade chicken gravy
2 tbsp. runny honey
a few sprigs fresh rosemary (optional)
8–12 chipolata sausages, wrapped in bacon
4 tbsp. sunflower oil or melted goose fat
1.2kg/2lb 12oz potatoes, preferably Maris Piper or King Edward, peeled and cut into large chunks
salt
450g/1lb pork sausagemeat
1 large unwaxed lemon, finely grated zest only
1 small bunch fresh thyme, finely chopped
1 x 120g pack mixed nuts and dried fruit (I use one containing brazil nuts, pecans, almonds, sultanas and dried cranberries)
5 thick slices white bread
2 medium leeks, trimmed
large knob of butter
sunflower oil, for greasing
6 rashers smoked streaky bacon
2.5kg/5lb 8oz turkey crown (fully thawed if frozen)