Nigel Slater's Christmas Sides: Goose Fat Potatoes, Sausage Stuffing

Oh my God, the accompaniments. Tiny sausages sticky after being cooked on the roast, bacon rolls and roast potatoes, balls of red meat stuffing and a creamy nutmeg bread sauce for the chicken. There's cranberry sauce and game chips, Brussels sprouts and bacon and of course a jug of steaming sauce. These are my favorite banquet cuts and I should eat them on their own without needing a roast. These are classics and in my opinion a pretty steadfast part of the Christmas table.
That said, I also want to ring the tweaks: a crisp salad to sit at side of smoked salmon or to accompany a platter of oysters; roasted parsnips with pomegranate raita; and stuffing sprinkled with cranberries and chestnuts. In addition to the roast potatoes, I will sometimes cook them in rings, with goose fat and rosemary (exceptional to brighten up a plate of bloodless roast beef). At the end of the meal, I regularly ditch the brandy butter and make a custard flavored with cardamom or rose water - occasionally both - and lay it on slices of plum pudding or a chopped pie.
All of the recipes in this collection will go along with Christmas classics, but they're sure to shine on Boxing Day when we deliver charcuterie to the table. Roasted parsnips with sliced red meat; potatoes in goose fat with bloodless red meat; or a salad of root vegetables and blackberries with the leftovers of the nut roast - it all reminds me.

Oh my God, the accompaniments. Tiny sausages sticky after being cooked on the roast, bacon rolls and roast potatoes, balls of red meat stuffing and a creamy nutmeg bread sauce for the chicken. There's cranberry sauce and game chips, Brussels sprouts and bacon and of course a jug of steaming sauce. These are my favorite banquet cuts and I should eat them on their own without needing a roast. These are classics and in my opinion a pretty steadfast part of the Christmas table.

That said, I also want to ring the tweaks: a crisp salad to sit at side of smoked salmon or to accompany a platter of oysters; roasted parsnips with pomegranate raita; and stuffing sprinkled with cranberries and chestnuts. In addition to the roast potatoes, I will sometimes cook them in rings, with goose fat and rosemary (exceptional to brighten up a plate of bloodless roast beef). At the end of the meal, I regularly ditch the brandy butter and make a custard flavored with cardamom or rose water - occasionally both - and lay it on slices of plum pudding or a chopped pie.

All of the recipes in this collection will go along with Christmas classics, but they're sure to shine on Boxing Day when we deliver charcuterie to the table. Roasted parsnips with sliced red meat; potatoes in goose fat with bloodless red meat; or a salad of root vegetables and blackberries with the leftovers of the nut roast - it all reminds me.