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

• 3 tbsp olive oil

1 In a large dry frying pan, toast the bread over a medium heat until golden, then cut into chunky croutons. In the same pan, toast the walnuts, then set aside and wipe out the pan.

2 Add the oil to the pan and heat for 1 minute. Add the goat’s cheese slices and fry (in batches if necessary) for 2-3 minutes on each side until golden and crisp.

3 Meanwhile, put all the dressing ingredients, along with any reserved juice from the oranges, in a small jug. Season to taste, adding a good grind of pepper, and stir together, adding a splash of water if need be.

4 Arrange the watercress and orange segments on a serving platter, then arrange the warm goat’s cheese on top. Scatter over the croutons and walnuts, then drizzle over the dressing and serve straightaway.