Cranberries are traditionally cooked into a sauce over Christmas as part of a roast dinner, or added to a sandwich of leftovers. Here, I’ve paired the classic cranberry sauce with luxuriously rich Spanish croquettes – deep-fried balls of creamy bechamel and salty cheese, coated in a golden crumb. This sauce could also be eaten with sausage rolls or even on porridge as part of a sweet breakfast.
Our last seasonal star is the clementine. Not just for the fruit bowl, a touch of this tangy fruit can give savoury dishes a lift. Duck and citrus is a classic pairing, and, once roasted, the clementine adds freshness to the salted, crispy duck legs. You could also try roasting yours with a whole duck or goose on the big day.
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