Christmas entertaining on a budget

One pot

Lamb and bean casserole

Using lamb cuts is far cheaper than using beef in a casserole and can be made in advance - perfect for entertaining when you don't want to be stuck in the kitchen. You'll need either a large frying pan and a lidded casserole dish, or just a big saucepan with a lid for this recipe.
Serves 4.

1 tbs olive oil
2 onions - finely chopped
5 garlic cloves - finely chopped
2 tbs bacon pieces - optional
1kg lamb pieces - preferably neck or shoulder
5 tomatoes - roughly chopped
1 tbs dried Provence herbs (or a mixture of thyme, rosemary, basil and bay leaf)
250ml dry white wine
2 tins white cannelloni beans

1. Fry the onions, garlic and bacon for 15 minutes on a low-medium heat until soft. Add the lamb pieces and seal quickly on all sides. Then pour in tomatoes, wine and herbs and bring to boil.
2. Transfer to a lidded casserole dish and put in oven, or you can continue to cook on the hob with a lid. Cook on a very low heat (150C/300F in oven) for 1 hour.
3. Then add the white beans and cook for a further hour, making sure not to stir . Once cooked, turn off the oven and let the casserole rest for an hour.

Dessert

Rice pudding

Rice pudding is the ultimate budget dessert and this festive rice pudding recipe has all the rich flavours of Christmas but not the price tag.
Serves 8.

1 ½ cups short-grain white rice such as Arborio
1 ½ cups water
1 piece cinnamon stick
¾ teaspoon salt
1 qt whole milk
2 tablespoons sugar
2 tablespoons heavy cream

1. Bring rice, water, cinnamon stick, and salt to a simmer in a heavy pot, then reduce heat to low and gently simmer, covered, until water is absorbed, 8 to 10 minutes.
2. Add 2 cups milk with sugar and cream and simmer, uncovered, stirring occasionally, until rice has absorbed most of milk but is still creamy, about 10 minutes.
3. Add 1 cup milk and simmer, stirring occasionally, 10 minutes. Stir in remaining cup milk and simmer, stirring constantly, until rice is tender, 10 to 15 minutes.
4. Remove from heat and cover, then let stand 15 minutes. Serve warm.

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