Hosting Christmas on a budget

SIMPLE RECIPES

Mulled Party Wine
To serve 20 people you will need approximately four bottles of wine, or be more economical and buy a three-litre box. You can also replace the apple juice with water.

4 bottles (or a 3 litre box) full-flavoured red wine like Cabernet Sauvignon
750ml/1 pint 5 fl oz apple juice
750ml/1 pint 5 fl oz water
200g/7 oz sugar
2 cinnamon sticks
8-10 cloves, wrapped in a muslin pouch and tied with string (this makes it easier to remove for serving)
2 oranges
2 lemons

Place the wine, apple juice, water, sugar, cinnamon and cloves in a large saucepan and heat slowly, without boiling, stirring until the sugar is dissolved.

Meanwhile squeeze the juice from one orange and one lemon and add to the wine. Slice the remaining orange and lemon then cut each slice into garnish size segments and add to the mixture. Taste to see if it needs more sugar and serve warm.
Traditional Mulled Wine recipe

Turkey Crown Breast with Cranberry Glaze and Apple, Sage and Walnut Stuffing Balls
A 3kg crown breast is about 6 1/2 lbs and will serve four people (or two to three with leftovers). Making the stuffing into balls doesn't take much time and roasting lets them go nice and crispy on the outside. It also makes a good alternative for vegetarians.

2.5kg-3kg/5 1/2 lb-6 1/2 lb crown turkey breast
25g/1 oz butter, softened
salt and pepper
3 tbsp cranberry sauce
3 tbs red wine (use leftover mulled wine if you have any)
200ml/7fl oz good quality chicken stock

For the stuffing
1 medium onion, finely chopped
2 stalks celery, finely chopped
25g/1 oz butter
175g/6 oz fresh bread crumbs
1 dessert apple, peeled, cored and finely chopped
75g/2 3/4 oz walnut pieces
5-6 fresh sage leaves, finely chopped
salt and black pepper
1 egg, beaten

Preheat the oven to 180C/350F (for a fan oven reduce the temperature to 160C) /gas mark 5. Rub the crown breast with butter and season with salt and pepper. Place in a small roasting tin and pour the stock in the bottom. Roast for one hour.

Gently heat the cranberry sauce and red wine to make a glaze. After 45 minutes of roasting remove the turkey and brush with the glaze, return to the oven and roast another 15 minutes, basting once with the glaze. When fully cooked remove, cover loosely with foil and leave in a warm place to rest.

To make the stuffing melt the butter in a frying pan and fry the onion and celery until soft but not coloured. Set aside to cool. In a large bowl mix together the breadcrumbs, apple chunks, walnuts and sage and season with salt and pepper. Add the onion mixture and egg and mix well. Form into 4cm/1 1/2 inch balls and place in a lightly greased roasting tin. They can be stored in the fridge for several hours until ready to bake.

Once you remove the turkey from the oven, increase the temperature to 200C / 400F /Gas mark 6pop in the stuffing balls and bake for 20 minutes.

Slice the crown roast with the stuffing balls and pour over the pan juices.

Duck Breasts with Red Rice and Orange Pilaf
Tired of turkey but still want to cook something that little bit special? Duck breasts are quick to cook and have such nice flavour you don't need a lot of extras. Unlike chicken, duck is OK to cook medium rare and 'pink' is the best way to serve it, rather like a good steak. Cook longer for those who like it well done. Red Camargue rice makes a nice change from brown or wild rice and adds a full-flavoured, nutty dimension to a meat as rich as duck.

Serves 2

2 duck breasts
1/2 tsp allspice
salt and pepper
125g/4 1/2 oz red Camargue rice
25g/1 oz butter
1 small onion, finely chopped
2 tbsp flat leaf parsley, chopped
zest and juice of one orange
200ml/7 fl oz good quality chicken stock

Score the skin of the duck and rub with the allspice, salt and pepper. Cook the rice according to packet instructions.

Place a frying pan over medium heat and cook the duck breasts, skin side down for six to eight minutes each side. The length of cooking will be determined by how large the breasts are and how you like them done.

While the duck is cooking fry the onion in the butter until soft. Stir in the drained red rice, parsley and orange zest, season with salt and pepper and heat through.

When the duck is cooked, remove from the pan and allow to rest while you make the sauce. Pour off most of the fat which will have come out of the skin and add the orange juice and chicken stock, scraping up any brown bits from the pan. Simmer for five minutes or so until reduced by half.

Slice the duck, fan on a bed of rice and pour over the sauce.

Christmas Pudding Ice Cream
The simplest home-made ice cream you'll ever make. You still get the flavour and tradition of Christmas pudding but somehow putting it into ice cream makes it lighter after a big meal. Get a small, store-bought, individual pudding for this delicious dessert. You can make it days in advance, just remember to take it out of the freezer to soften 20 minutes or so before serving.

200g/7 oz Christmas pudding
200ml/7 fl oz whipping cream
200ml/7 fl oz ready-made custard
rum or brandy, to serve, optional

Crumble the pudding as best you can. Whisk the cream to soft peaks, then fold in the pudding crumbs and the custard. Spoon into a plastic container and freeze.

Take the ice cream out of the freezer to soften 20 minutes before serving. Scoop into bowls and drizzle over the rum or brandy, if desired.