IF you spent most of Christmas Day last year stuck in the kitchen prepping veg, basting the turkey, then washing-up afterwards, we hear you!
It’s why Suzanne Mulholland, AKA The Batch Lady and star of Channel 4’s Batch From Scratch: Cooking For Less, has devised a brilliant batch-ahead set of recipes to make life easier – and put the magic back into the big day itself.
The Batch Lady Saves Christmas (Ebury Press) is out now, and has all the recipes, batching tips and budgeting hacks to see you through to New Year.
From sharers to party-perfect nibbles, and a fool-proof roast turkey with trimmings to dazzling desserts, she’s got all the festivities wrapped up!
Below, find three essential dishes for a classic Christmas dinner – just put the early prep in now and you’ll reap the rewards.
Then you’ll be able to put your feet up and actually see the kids open some presents!
Roast Turkey
Serves: Depends on size of turkey
Prep time: 10-15 mins
Ingredients:
*1 oven-ready turkey (giblet bag removed if there is one)
*100g soft butter
*1 x quantity of Sage, Cheddar & Chestnut Stuffing (recipe below)
*1 pack smoked streaky bacon rashers
IF MAKING AHEAD FOR THE FRIDGE
1. Place your turkey in a roasting tin, breast-side up.
2. Gently ease your fingers between the skin and the breast meat to lift the skin away, starting from the end nearest the cavity. Using your fingers, push the soft butter up under the skin, smoothing it from the outside to cover the breast. This will help the meat stay moist. Season all over with salt and pepper.
3. Take the stuffing and stuff it into the neck of the turkey at the opposite end to the cavity.
4. Lay the rashers of bacon diagonally across the breasts and legs.
5. Cover with cling film and this will keep in the fridge for up to 2 days.
To cook in the oven
Remove the turkey from the fridge 1 hour before planning to cook, to allow it to come up to room temperature. Preheat the oven to 180°C/160°C fan/gas mark 4. Place the turkey in the oven and cook according to the timings below, covering loosely with foil if the bacon starts to catch. I recommend using a meat thermometer to ensure your turkey is cooked through – the internal temperature of the breast meat should be 75°C.
IF COOKING NOW
Follow the method in the “making ahead” section up until the end of step 4. Preheat the oven to 180°C/160°C fan/gas mark 4. Place the turkey in the oven and cook according to the timings below, covering loosely with foil if the bacon starts to catch. I recommend using a meat thermometer to ensure your turkey is cooked through – the internal temperature of the breast meat should be 75°C.
TURKEY TIMINGS
If your turkey is over 4kg, calculate 20 minutes per kg, plus 90 minutes.
If your turkey is under 4kg, calculate 20 minutes per kg, plus 70 minutes.
Once cooked, wrap up well in tin foil and tea towels until needed, then carve up and enjoy!
Roast Potatoes
Serves: 4-6
Prep time: 10 mins
Ingredients:
*1kg Maris Piper potatoes
*80g melted goose fat or 5tbsp olive oil
IF MAKING AHEAD FOR THE FRIDGE OR FREEZER
1. Slice the potatoes into quarters and add to a saucepan, cover with water and bring to the boil over a high heat. Cook for 6-7 minutes, then drain and return the potatoes to the saucepan to allow to steam dry.
2. Add the goose fat or olive oil to a tray, then tip in the potatoes. Coat them in the oil and season with salt and pepper.
3. Flash-freeze the tray of potatoes for 1 hour to allow them to get hard, then transfer them to a large, labelled freezer bag and freeze flat.
To cook in the oven
Preheat the oven to 200°C/180°C fan/gas mark 6. Place a baking tray in the oven for 3 minutes to heat. Carefully remove from the oven and add the potatoes. Cook for 40-50 minutes until roasted.
To cook in the air fryer
Preheat the air fryer to 190°C. Add the potatoes and cook for 30-35 minutes, shaking them every 10 minutes.
IF COOKING NOW
Follow the “making ahead” section up until the end of step 2.
To cook in the oven
Preheat the oven to 200°C/180°C fan/gas mark 6. Place a baking tray in the oven for 3 minutes. Remove from the oven and add the potatoes to the tray. Cook for 35 minutes.
To cook in the air fryer
Preheat the air fryer to 190°C. Add the potatoes and cook for 20-25 minutes, shaking them every 10 minutes
Sage, Cheddar & Chestnut Stuffing
Serves: 4-6
Prep time: 15 mins
Ingredients:
*170g packet dried sage and onion stuffing
*2tbsp orange juice
*400g pork sausage meat
*70g grated cheddar
*90g cooked chestnuts, finely diced
IF MAKING AHEAD FOR THE FRIDGE OR FREEZER
1. Add the stuffing to a mixing bowl and pour over the amount of boiling water stated on the packet, along with the orange juice. Leave to stand according to the packet instructions.
2. Add the sausage meat, cheese and chestnuts and mix with your hands until they all come together.
3. Add to a large labelled freezer bag and freeze flat.
To cook in the oven
Remove from the freezer and leave to fully defrost. This can now be used to stuff your turkey or be cooked separately. To cook separately, preheat the oven to 180°C/160°C fan/gas mark 4 and line a 900g loaf tin with greaseproof paper. Press the mixture into the tin and cook for 25-30 minutes until cooked through.
To cook in the air fryer
Remove from the freezer and leave to fully defrost. This can now be used to stuff your turkey or be cooked separately. To cook separately, preheat the air fryer to 180°C and line a 900g loaf tin with greaseproof paper. Press the mixture into the tin and cook for 20-25 minutes until cooked through.
IF COOKING NOW
To cook in the oven
Follow the method in the “making ahead” section up until the end of step 2. This can now be used to stuff your turkey or be cooked separately. To make separately, preheat the oven to 180°C/160°C fan/ gas mark 4 and line a 900g loaf tin with greaseproof paper. Press the stuffing mixture into the tin and cook for 25-30 minutes until cooked through.
To cook in the air fryer
To make separately, preheat the air fryer to 180°C and line a 900g loaf tin with greaseproof paper. Press the stuffing mixture into the tin and cook for 20-25 minutes until cooked through.
