PLAN AHEAD
Stir-up Sunday falls on 24 November this year, so it’s time to get your apron out and get ready to make a great Christmas pudding. A tradition that began in Victorian times, when the family would get together to stir the Christmas pudding, it now hails the start of the festive season for many. Sort out the fridge — there are often lots of things inside that don’t need to be in there. Eggs, jams or chutneys, for example, will keep perfectly in a cold room.
Most major supermarkets deliver, as do some farm shops and speciality food companies and there are even brands that will deliver everything pre-done, so get in early. At Waitrose, you can book your Christmas delivery slot from the end of October. Make the stuffing in advance and freeze it. Take it out on Christmas Eve and allow it to defrost overnight. Many other festive staples, such as sausages in bacon and bread sauce, can be made in advance and frozen too.
THE MAIN EVENT
If you’re ordering a turkey or goose, speak to your local butcher as early as you can. At the latest, make sure that you’ve ordered by the start of December, then you’ll be sure to get the size you need. Make use of your butcher’s knowledge. If you’d like a boned turkey or a large turkey crown, he or she will be able to do it for you. The advantage of a boned turkey is that you can do a five-bird roast or some other kind of stuffing, but the best part about it is that it makes carving really easy.
When it comes to cooking, turkey couldn’t be simpler. It’s important, though, not to wash it as this can cause the spread of bacteria via splashing. Cooking will kill any that may be present. Also, don’t truss the turkey as it will take longer to cook and there’s a risk that the heat won’t get to the denser parts.
This story is from the December 2019 edition of Country Smallholding.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the December 2019 edition of Country Smallholding.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
The Secret World Of The Honey Bee
Who knew that honey bees are the best builders? Nicola Bradbear from Bees for Development reveals how they build their parallel wax combs with extraordinary accuracy
Tip the light fantastic
The latest offering from Ifor Williams Trailers is the Single Axle Tipper, which is simply perfect for small-scale farmers
The legacy of The Good Life
The Good Life captured the public’s imagination when it first aired in 1975. On Country Smallholding’s 45th birthday, Jeremy Hobson looks at this and other programmes with a self-sufficiency slant that have captivated urban and rural dwellers alike over nearly half a century
‘The hens took shelter under the pig trailer in the paddock'
A tree Armageddon frightens poultry diarist Julian Hammer’s flock and leaves him with a mammoth clear-up job
Tools of the trade
In the second part of his mini-series on tools that are useful around the holding, Kevin Alviti takes an in-depth look at the iconic scythe, a thistle paddle and forks that were once virtually indispensable to small-scale farmers
The nightclub bouncer of the sheep world
Adam Henson waxes lyrical about the Texel, which boasts such a stocky body that it resembles a box of muscle on four legs
Buying on a tight budget
As demand for smallholdings increases and prices continue to rise, is there a way to achieve your dream without forking out a fortune? In the first part of a new mini-series, Liz Shankland explores the possibilities
Crazy for crafts
In an ordinary back garden and single paddock near Kidderminster, Kay Dalloway has created both a thriving smallholding and a successful fibre business — all while working full time for the NHS. Helen Babbs drops by to find out about her ventures
Game on
A little preparation in the autumn months will help to make the transition into winter smoother and put your garden and tools on a better footing come the spring, says Stephanie Bateman
1975 And All That
Country Smallholding is 45 this month. To celebrate, Jeremy Hobson takes a look at some of the changes — both good and bad — to small-scale farming over that near half-century
