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Boxing day and beyond

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

1. 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.
2. 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.
3. To make the glaze, put the stock in a saucepan and simmer until reduced by half then stir in the Madeira.
4. 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

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