Sarah Venning’s recipes

175g shallots, peeled and finely chopped
75g butter
75g smoken streaky bacon, chopped
2 eggs
1×435g tin unsweetened chestnut purée
1×200g or vacuum pack whole chestnuts, roughly chopped
200g breadcrumbs

Cook shallots with bacon until soft (10 minutes). Beat eggs and add to chestnut purée. Add chopped chestnuts, breadcrumbs, parsley, shallots and bacon. Add salt, pepper and a grating of fresh nutmeg.

4tbsp heaped white breadcrumbs
1 large onion grated or v finely chopped
1 heaped dsp dried sage
900g pork sausagemeat
1 egg beaten
salt and pepper

Combine breadcrumbs, onion and sage in a large bowl and add a little boiling water. Mix thoroughly. Add sausagemeat to mixture and season. Add egg.

Use Delia’s recipe for Rich Fruit Cake http://www.deliaonline.com/cookery-school/how-to/how-to-make-a-christmas-cake,17,AR.html but add 1 dessertspoon of grated fresh ginger: makes it more moist

1lb moist sugar
1lb beef suet (2 packets)
0.5lb plain flour
1 grated nutmeg
1oz mixed spice
1oz cinnamon
0.5pt milk
2 wineglasses brandy or rum
1lb raisins
0.5lb mixed peel
1lb sultanas
1lb currants
rind and juice of 2 lemons
pinch salt
8 eggsMix dry ingredients. Add milk, eggs separately, rum or brandy and lemon juice. Boil 4-5 hours.

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175g shallots, peeled and chopped finely
75g butter
75g smoked streaky bacon, chopped
2 eggs
1×435g tin unsweetened chestnut purée
1×200g vacuum pack whole chestnuts
200g fresh breadcrumbs
Bunch parsley
Nutmeg

Cook shallots in butter with bacon for 10 minutes on lowish heat until soft and beginning to colour. Beat eggs and add to chestnut purée to help slacken it. Roughly chop chestnuts and add to eggy purée, along with breadcrumbs, parsley, buttery shallots and bacon. Season and add grating of nutmeg. Stuff in neck end of bird and cook.

2 oz margarine
4 tbsp Worcester sauce
2 tbsp tomato sauce
2 level tsp made mustard
1 level tsp anchovy essence
Cayenne pepper
Turkey

Mix. Heat through.

1lb soft brown sugar
1lb beef suet (2 pkts)
1/2lb plain flour1 grated nutmet
1oz mixed spice
1 oz cinnamon
1/2 pint milk
2 wine glasses rum or brandy
1lb brandy
1lb breadcrumbs
1lb raisins
1/2lb mised peel
1lb currants
rind and juice 2 lemons
pinch salt
8 eggs

Mix dry ingredients. Add milk, eggs separately, rum/brandy and lemon juice. Pour/squash mixture into a glass bowl. COver with foil. Tie up bag with cloth so has corners with which to pull out of pan. Place into pan of hot water and boil for 4-5 hours.