Create A Crowd-Pleasing Christmas Feast

Seasonal ingredients and traditional recipes are given a delicious twist by Gizzi Erskine to create a crowd-pleasing Christmas feast

BRAISED SOUR RED CABBAGE WITH POMEGRANATE

I’ve made a favourite recipe even more Christmassy with seasonal pomegranates, adding a vibrant, acidic tang to Christmas lunch

SERVES 4

2 tbsp olive oil
2 red onions, thinly sliced
½ large red cabbage (or 1 small one), cored and thinly sliced
100ml red wine vinegar
150ml water
3 tbsp brown sugar
50ml pomegranate molasses
3 juniper berries Pinch of ground cloves Seeds from ½ pomegranate Sea salt flakes and freshly ground black pepper

• Heat the olive oil in a large pan (I use a wok) and gently fry the onions for 8 minutes, or until they have softened and started to take on a golden tinge. Add the cabbage and stir-fry for 5 minutes.
• Pour over the vinegar, water and sugar, and stir until the sugar has dissolved. Add the molasses and spices, then pop a lid on and let it simmer for 40 minutes.
• Check the water level at this stage. When you move the cabbage with a spoon, it should slowly leave a drool of lightly syrupy liquid; you don’t want it too dry, but not too wet either.
• Season the cabbage with salt and pepper and stir the pomegranate seeds through before serving.

PERFECT ROAST POTATOES

SERVES 4-6

6 largish potatoes, peeled and quartered
3 tbsp vegetable oil
3 tbsp goose fat
A few rosemary sprigs
1 garlic bulb, halved horizontally
Sea salt flakes