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1.5kg/3lb 5oz butternut squash, seeds removed, flesh cut into large wedges
1 onion, chopped
1 garlic clove, finely chopped
1 Bramley apple, peeled, core removed, flesh chopped
1 sprig fresh thyme
2 onions, peeled, halved
3 oranges, zest of three, juice of two
apple compote
pickled red cabbage
30 shallots, peeled
1 lemon, zest only
1 tsp dried thyme
2 leeks, washed, sliced
1.25kg /2lb 12oz potatoes, peeled, boiled, mashed and left to cool
750g/1lb 10oz spring cabbage, finely shredded, blanched (or leftover cooked cabbage or Brussels sprouts)
1 handful berries, such as redcurrants, to serve
3 heaped tbsp orange marmalade
3 tbsp wholegrain mustard
5 tbsp olive oil
2 litres/3½ pints hot chicken or vegetable stock
500g/1lb 2oz chestnuts, roasted and peeled, plus extra, sliced, to serve
400g/14oz ready-made chestnut purée
salt and freshly ground black pepper
truffle oil, for drizzling
8 cloves, plus extra for studding the gammon
120g/4oz soft brown sugar
3 tbsp clear honey
3 tbsp caster sugar
600ml/1 pint beef stock
1 fresh bay leaf
3 tbsp olive oil
sea salt flakes and freshly ground black pepper
4 tbsp raisins
6 gelatine sheets
120g/4½oz caster sugar
1 tsp ground ginger
1 tsp ground allspice
¼ tsp nutmeg, to taste
1 tsp ground cinnamon
fresh orange juice, to cover
200ml/7fl oz red wine
125ml/4fl oz port
double cream, for drizzling (optional)
150g/5oz butter
1 litre/1¾ pints double cream
6kg/13lb 3½oz gammon joint
2 potatoes, cut into cubes
2 bay leaves
water, to cover
4 large bay leaves
crème de cassis
4 tbsp dark rum
Use up your Christmas leftovers with this family-sized feast. The ham can be made a few days in advance leaving you to have a stress-free day.
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