Great British Food - Christmas 2025

Freezesafely 1. Make the freezer your friend at Christmas. Before you stock up, go through the shelves and take out anything that’s past its best, and get rid of any big build ups of ice. 2. Be sure to have plenty of containers or freezer bags tucked away in the cupboard. 3. Any jars used over Christmas such as brandy butter, relishes and jams can just be popped in the freezer for future use. 4. Ensure everything you want to freeze has been properly cooled (ie isn’t still warm) before stowing it away. 5. Portion and prep your leftovers before freezing. Turkey breast can be split into meal-sized portions in chunks or shredded pieces, for example. Half a turkey breast will usually make a meal for four, as a guide. Turkey Lasts in the fridge: Up to four days, as long as it’s cooled rapidly, removed from the bone and stored in an airtight container. Croquetas Prepare the mixture for these the day before you want to eat them – oh, they’re worth it, trust us. To begin, make a roux by melting 85g unsalted butter in a saucepan and adding 120g plain flour. Warm on a low to medium heat, beating until it comes together into a golden dough and starts to smell biscuity. Combine 300ml milk (or leftover cream) with 300ml chicken stock. Gradually add to the flour mix in the pan, beating all the time over a low heat until you have a smooth sauce with no lumps. Turn up the heat a little and thicken. You want something the consistency of loose mashed potatoes. Finally add some seasoning to taste, and we like to add 1 teaspoon garlic granules. Fold in a few handfuls of well shredded turkey meat, but you could also add some chopped stuffing, gammon, or even pigs in blankets. Decant into a shallow tub and pop in the fridge. The next day beat two eggs and prepare a bowl of 200g fine breadcrumbs. Take tablespoons of the roux mix, form into small balls or sausage shapes, and dip first in the egg, then in the breadcrumbs. Once they’re all made you can chill again or batch freeze. Otherwise, deep fry or shallow fry until golden. Be careful when you bite in, they’ll be gloriously gooey and runny – and hot! Experiment with flavours when you create these. Snippets of herbs are wonderful in the mix. Or take them to India by folding through curry paste or curry powder, serving with mango chutney. They’ll become one of your Christmas leftover favourites too. Burritos Wake yourself up from that Christmas TV coma by injecting a hint of spice into lunch or dinner. To make enough burritos for four, simply saute a couple of chopped peppers, a tablespoon of jarred jalapenos, a large diced tomato and a large diced onion in a little oil until soft. Throw in a splash of hot sauce, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, a large pinch of cayenne, 1 teaspoon dried oregano, 1.5 teaspoons garlic granules and half a teaspoon of freshly ground black pepper. Cook out for a couple of minutes, then add 400-500g shredded cooked turkey and a drained tin of black beans or kidney beans. Bubble over a medium heat then add salt to taste. Layer flatbreads with rice, your burrito filling, shredded lettuce, grated cheese and sour cream, and roll them up. Keep a bottle of hot sauce handy to splash on as you devour. Cranberry sauce Lasts in the fridge: Check the label, it depends on the brand. Homemade will last 10 days to two weeks if stored properly. The shelf life of cranberry sauce means it doesn’t need to be used immediately over Christmas, however, it’s one of those products that does end up lurking in the fridge. If you really won’t use it, chuck the jar in the freezer for another time. It’ll work wonders spooned into game casseroles and stews. Or we have a much better suggestion... Cranberry and goats’ cheese doughnuts You might have a bit of time on your hands over the Christmas break to do some baking. This little project is a winner to get started on the day before New Year’s Eve, working as a quirky canape or party food dish. Warm 150ml water, and add to a bowl with 500g strong white bread flour, 2 tablespoons caster sugar, a sachet of yeast, four medium eggs and 2 teaspoons of fine sea salt. Knead to an elastic dough, then gradually add 125g soft unsalted butter, a chunk at a time, incorporating it into the dough. It’ll be soft, elastic, glossy and a little sticky. Cover in a bowl and leave to double in size, knock back, then pop in a large container with a lid in the fridge overnight. The next day, on a floured surface, cut the dough into 20-30 pieces (depending on the size you want), roll into balls, and place them on a few lined baking sheets, leaving at least an inch between them. Cover loosely with oiled film and rest for four hours. Deep fry at 180 º C, allowing two to three minutes per side. They should be darkly golden. You might want to sprinkle them with a touch of seasoned salt (we think rosemary salt is best). Once cool, fill with cranberry sauce and whipped goats’ cheese. greatbr i t i shfoodawards.com 108 LEFTOVERS