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Christmas accompaniments: 3 tasty festive recipes that will leave you feeling merry and bright

Brussels sprouts, chestnuts and pancetta. Image: We Are Spider.
Brussels sprouts, chestnuts and pancetta. Image: We Are Spider.

Award-winning chef Mark Greenaway has carefully curated an assortment of his tastiest Christmas recipes.

From stuffing to sprouts, chef Greenaway guides you through all the trimmings, and a few excellent Christmas showstoppers just in time for the festive season.


Carrots cooked in orange and butter with star anise

(Serves 4)

Carrots cooked in orange and butter with star anise. Image: We Are Spider

Ingredients

  • 300g carrots
  • 250ml orange juice
  • 60g caster sugar
  • 4 star anise
  • Zest of 1 orange
  • 150g butter

Method

  1. Peel and cut the carrots into two-inch batons or alternatively use baby carrots but make sure you scrub them well.
  2. Add all of the ingredients to a heavy-based pan and simmer until the carrots are tender.
  3. Drain the carrots and reduce the liquor to a syrup consistency.
  4. Pour the syrup back over the carrots and keep warm until needed.

Cranberry and chestnut stuffing

(Serves 6)

Cranberry and chestnut stuffing. Image: We Are Spider

Ingredients

  • 1kg pork mince
  • 1 egg, beaten
  • 100g fresh cranberries, chopped
  • 2 tbsp thyme, chopped
  • 150g peeled chestnuts, chopped
  • 2 shallots, finely diced
  • 20g fresh white breadcrumbs

Method

  1. Preheat the oven to 185C/165 Fan/360F/Gas Mark 4½.
  2. Mix all the ingredients together.
  3. Roll into a sausage shape and wrap in tinfoil.
  4. Bake for 20 minutes.
  5. Garnish with cranberry sauce and chopped hazelnuts.

Brussels sprouts, chestnuts and pancetta

(Serves 4)

Brussels sprouts, chestnuts and pancetta. Image: We Are Spider

Ingredients

  • Brussels sprouts, 4 per person or more if you are a sprout lover
  • 5 slices pancetta, cut into squares
  • 8 peeled chestnuts
  • 20g butter

Method

  1. Cut all of the Brussels sprouts in half discarding the outer damaged leaves.
  2. Blanch in boiling water for two minutes only, being careful not to overcook them.
  3. In a large non-stick pan on a medium heat, add the squares of pancetta.
  4. Add the Brussels sprouts to the pan along with the butter.
  5. Once the Brussels sprouts have coloured and are fully cooked add the chestnuts and warm through.
  6. Keep warm until ready to use.

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