star of the season.
Cranberry and sausagemeat stuffing balls
RECIPES & FOOD STYLING: JEN BEDLOE. PHOTOGRAPHS: MAJA SMEND. STYLING: SARAH BIRKS
“Delia is famous for introducing these berries to the UK’s Christmas table, and I’ve used them as inspiration for my star seasonal recipes this month. Their jewel-like colour and tart flavour are the perfect foil for slow-roast lamb, an addictively good pork stuffing and your new favourite tray-roast chicken”
JEN BEDLOE, FOOD EDITOR
Goat’s cheese salad with cranberry dressing
Roast lamb shoulder with rice pilaf
The refreshing salad starter
Goat’s cheese salad with cranberry dressing
Serves 2-3
Hands-on
time 30 min
MAKE AHEAD
Prepare the croutons and toast the walnuts up to 2 hours ahead and set aside (separately) but don’t cover. Prep the oranges, cover and set aside (no need to chill). Make the dressing ahead, too – it will keep in the fridge for up to 3 days.
• Sandwich-sized olive ciabatta loaf, sliced
• 50g shelled walnuts
• Oil for frying
• 150g goat’s cheese log with rind, cut into 1.5cm slices
• 2 oranges, peeled and cut into segments, any juice reserved
• 80g bag watercress
For the dressing
• 3 tbsp cranberry sauce (see recipe, p43)
• 1 tbsp syrupy balsamic vinegar