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 pork stuffing and a creamy nutmeg bread sauce for the hen. There's cranberry sauce and sports fries, Brussels sprouts and bacon and of course a jug of steaming sauce. These are my favorite bits of the feast and I may want to eat them on their own without needing a roast. These are classics and in my opinion a pretty steadfast part of the Christmas office.
That said, I also like ringing in the changes: a crunchy salad to sit down and drop aside the smoked salmon or serve with a plate of oysters; roasted parsnips with pomegranate raita; and stuffing sprinkled with cranberries and chestnuts. In addition to roast potatoes, I occasionally make them sliced, with goose fat and rosemary (great for livening up a plate of bloodless roast pork). At the end of the meal, I frequently 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 minced pie.
All the recipes in this series will accompany Christmas classics, but they practically shine on Boxing Day, when we bring charcuterie to the table. Roasted parsnips with sliced red meat; goose fat potatoes with cold pork; or a salad of root vegetables and blackberries with the leftovers of the nut roast - it all reminds me.

Recipe Nov 16, 2022 0 45 Add to Reading List

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 pork stuffing and a creamy nutmeg bread sauce for the hen. There's cranberry sauce and sports fries, Brussels sprouts and bacon and of course a jug of steaming sauce. These are my favorite bits of the feast and I may want to eat them on their own without needing a roast. These are classics and in my opinion a pretty steadfast part of the Christmas office.

That said, I also like ringing in the changes: a crunchy salad to sit down and drop aside the smoked salmon or serve with a plate of oysters; roasted parsnips with pomegranate raita; and stuffing sprinkled with cranberries and chestnuts. In addition to roast potatoes, I occasionally make them sliced, with goose fat and rosemary (great for livening up a plate of bloodless roast pork). At the end of the meal, I frequently 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 minced pie.

All the recipes in this series will accompany Christmas classics, but they practically shine on Boxing Day, when we bring charcuterie to the table. Roasted parsnips with sliced red meat; goose fat potatoes with cold pork; or a salad of root vegetables and blackberries with the leftovers of the nut roast - it all reminds me.