Featured in the November 2011 handbook.

These can be made in advance and will keep until Christmas

Cranberry Sauce

100g light muscovado sugar

80ml water

Zest and juice of 1 orange and 1 lemon

250g pack fresh or frozen cranberries

Add all ingredients into a pan and bring to the boil stirring Allow to simmer until cranberries are soft and jam like Pour into sterilised jar and seal - turn upside down for 10 seconds

Turn upright and allow to cool, store in a cool dark larder.

Chestnut Stuffing

1 med onion, peeled and finely chopped

25g butter 

Generous pinch of dried thyme

454g pack Cumberland sausages or your favourite sausages, skins removed

100g pack whole cooked chestnuts chopped (if you can't buy them roast put some in a hot oven for 20 minutes and remove shells and chop)

zest and juice of 1 lemon

Small handful of chopped parsley

45g fresh breadcrumbs

5 rashers streaky bacon

Gently sweat the onion in the butter until soft Add to the rest of the ingredients except the bacon Line a small loaf tin( approx 500g) or earthenware pot with the bacon) allow slices of bacon to hang over side) Pour in the stuffing, cover with the overhang of bacon Cover with lid or foil and freeze, ready for cooking at Christmas.

When needed remove from freezer night before and refrigerate. Cook in a preheated oven ( 180C ) for approx 90 minutes Allow to rest, turn out and slice.