This festive game bird makes an ideal Christmas dinner for two. The portions are generous so you'll have leftovers to enjoy
- 1 small guinea fowl, about 1kg
- 8 rashers streaky bacon
- 50g soft butter
- 1 onion, unpeeled and thickly sliced
- 2 tbsp plain flour
- 350ml strong chicken stock
- cranberry sauce, roast potatoes and vegetables, to serve
- 1 onion, chopped
- 25g butter
- 1 tbsp chopped sage
- 50g walnut, finely chopped
- 50g breadcrumb
- zest 2 lemons
- ¼ tsp ground mace
- 100g cooked chestnut, quartered
- 1 medium egg, beaten with a fork
MethodSoften the onion in the butter very gently, then stir in the sage and cook for 2 mins more. Scrape into a bowl with the chopped walnuts, breadcrumbs, lemon zest, mace, chestnuts and egg and mix together well. Season generously.
- 175g cooking chorizo, skin removed, cut into chunks
- 50g slightly stale breadcrumb
- 25g blanched almond, toasted and roughly chopped
- zest ½ lemon
- 1½ tbsp olive oil, plus extra for greasing
- 6 boneless, skinless sustainable cod fillets (about 175g each)
- 6 tbsp good-quality mayonnaise
- ½ garlic clove, crushed
- 2 tsp lemon juice
- Tip the chorizo into a frying pan and cook over a medium heat until it releases its oil and becomes crisp in places. Meanwhile, make the aïoli: stir together the ingredients with some seasoning, then chill.
- Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Add the breadcrumbs, almonds, lemon zest, seasoning and half the olive oil, then blitz to a crumb.
- Heat oven to 200C/180C fan/gas 6. Put the cod fillets on a lightly greased baking tray, then brush with the remaining oil. Heap the crumbs onto the fish and pat down so that the fillets are well covered. Let them firm up in the fridge for at least 20 mins.
- When you’re ready to cook, pop the fish in the oven for 10-15 mins, depending on the thickness of your fillets, until the flesh has turned opaque and the chorizo crumb is golden.
- 2kg beef sirloin joint
- 3 red chillies
- 5 garlic cloves
- few thyme sprigs or 1 tsp dried thyme
- 8 tbsp olive oil
- 50g pine nut
- 1 tsp Dijon mustard
- 2 tbsp sherry vinegar
- good handful parsley, roughly chopped
- Heat oven to 180C/160C fan/gas 4. Wipe the meat with kitchen paper and set, fat-side down, in a roasting tin. Finely chop 2 chillies, 3 garlic cloves and the thyme leaves. Mix with 3 tbsp of the oil, season, then massage over the meat. Turn the meat, fat-side up, and massage in the remaining flavoured oil.
- Roast the joint for 40-50 mins for medium rare, 10-15 mins longer for medium. If you have a meat thermometer, the temperature will read 55C for medium rare and 62C for medium.
- Meanwhile, toast the pine nuts in a dry frying pan until lightly coloured, then tip into a bowl. Heat 1 tbsp oil in the pan, thinly slice the remaining garlic cloves and fry quickly until lightly browned. Tip into a separate bowl. Finely chop the remaining chilli and add to the bowl with the mustard, vinegar and seasoning. Whisk to mix, then whisk in the last 4 tbsp oil and half of the chopped parsley.
- Let the meat rest for 20 mins, then thinly slice and arrange over a platter. Spoon over a little dressing, and scatter with the pine nuts and the rest of the parsley. Serve the remaining dressing separately.
- 350g pasta
- 140g broccoli florets
- 100g frozen soya beans
- 100g frozen peas
- 100g mange tout
- 150g mascarpone or soft cheese
- zest and juice 1 lemon
- 85g grated Parmesan or vegetarian alternative
- handful basil leaves
- Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.
- Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.