Downsize your Christmas dinner

Rolled turkey escalopes with apple and almond stuffing (continued)

1. Melt the butter in a small frying pan and fry the shallots and celery sticks gently until soft, then tip into a bowl. Add the almonds, apple, breadcrumbs, sage, salt and pepper and toss together. Add 1 tbsp water if the mixture seems a bit dry. It should just stick together.
2. Heat the oven to 200C/400F/gas mark 6.
3. Lay the turkey steaks on a board, cover with cling film and use a rolling pin to evenly bash out the meat to a thin escalope. Press a small handful of stuffing on to each escalope, firming and spreading it evenly almost to the edge. Roll up like a Swiss roll and tie with 3 or 4 pieces of string. Tuck any escaped stuffing back in the ends. Roll the rest of the stuffing into walnut-size rounds and place in a roasting tin.
4. Heat the oil in the frying pan and fry the turkey rolls until nicely browned on all sides, then place in the roasting tin with the stuffing. Cover with foil and bake for 20-25 minutes. Meanwhile, pour the wine and stock into the same frying pan, bring to the boil and reduce by almost half.
5. When the turkey is done, place the rolls on a clean board, remove the string and slice into 2cm slices.
6. Serve on a bed of creamy mashed potatoes with stir-fried Brussels sprouts on the side. Instead of the usual boiled or steamed sprouts, shred them as finely as you would cabbage and heat a little oil in a wok or frying pan. Stir-fry quickly until it just begins to go soft, but still has some bite. Add a couple tbsp water or apple juice to give it a quick steam at the very end. Sprinkle over some chopped chestnuts (already cooked), salt and pepper.

Christmas pudding ice cream
Indulge yourself and buy the best quality vanilla ice cream you can find. Allow to soften enough so you can stir it. Take a small, store-bought Christmas pudding and crumble into the ice cream, folding the bits through. Add a tbsp or two of brandy and refreeze until ready to serve.