Holiday magic

Escape to Europe with our take on a snowy, white Christmas - with some added SA flair, of course!

- Chad January

Citrus and chakalaka stuffed chicken

A take on the traditional turkey with cranberry stuffing. Swap the pork mince for chicken mince if you prefer.

Serves: 4-6

1. Preheat oven to 180°C.

2. Season the chicken generously and loosen the skin from the meat using your fingers.

3. Combine the butter, coriander, orange zest and juice.

4. Place butter mixture under the chicken skin and spread all over using your hands, being careful not to tear the skin.

5. Remove the sausage meat from the casing and combine with the rest of the stuffing ingredients. Season.

6. Stuff chicken cavity with half the mixture and place in a deep roasting pan.

7. Roast chicken for about 75 minutes, basting with pan juices every 20 minutes, until golden and cooked through.

8. Roll remaining stuffing into golf-sized balls. Fry in a hot pan, with some of the pan drippings, for 8-10 minutes or until golden.

9. Cut two extra oranges in half and char, flesh-side down, in a pan.

10. Serve the chicken with the stuffing balls and charred oranges.

Cream cheese and chives Yorkshire pudding

Yorkshire puds are the perfect side for mopping up all the delicious gravy of a roast. This savoury bake is a variation on the individual puddings, and is delicious served with pork sausages and gravy.

Serves: 4-6

1. Whisk together eggs, flour, milk and cream cheese to form a batter.

2. Add chives and season well. Set aside for 30 minutes.

3. Place onions into a small bowl.