Boxing day: Post-Christmas menu

It’s the day after Christmas, and the last thing you want to do is cook. Prepare yourself in advance with these simple and delicious recipes, and all you’ll have to do on the day is eat.

Wild Mushroom Soup with Madeira glaze

This mushroom soup has a flavouring of dried wild mushrooms and Madeira that gives it a special touch

Serves 8

50g butter

1 large leek or onion, chopped

750g mushrooms, chopped

15g dried ceps (porcini)

1 medium potato, chopped

2 beef stock cubes made up to 1.2 litres with water

1tsp salt

¼ tsp ground black pepper

For the glaze

284ml fresh beef stock

6-8 tbsp Madeira

142ml single cream (optional)

Chopped parsley to garnish

Melt the butter in a large pan and cook the leek and mushrooms until softened, then continue to cook until most of the juices have evaporated.
Add the ceps, potato, stock and seasoning and bring to the boil. Reduce heat, cover and simmer for 20 minutes until tender. Allow to cool slightly, then purée in a liquidiser.
To make the glaze, put the stock in a saucepan and simmer until reduced by half then stir in the Madeira.
When ready to serve, reheat the soup (thinning with a little stock or milk if preferred) and the glaze. Serve in large bowls with a drizzle of glaze and cream, and sprinkled with parsley.

Ginger Glazed Ham with Fresh Pineapple salsa

Serves 16

4kg gammon

2 carrots, chopped

2 onions, chopped

4 sticks celery, chopped

2 bay leaves

24 peppercorns

125g dark light muscovado sugar

2 tbsp freshly grated root ginger