Prue Leith Christmas recipes All the traditional showstoppers - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Prue Leith Christmas recipes All the traditional showstoppers By You Magazine - November 24, 2019 How about a return to the traditional Christmas? Over the years I’ve veered off-piste with duck, beef, pork and once, for some mad reason, with Chinese pancakes – but there is nothing like making an entrance with a golden and gleaming roast turkey. Bon appétit! Classic roast turkey with a choice of stuffings Remove the turkey from the fridge 30 minutes ahead of preparing. The sausage meat stuffing can be made the night before and kept separate from the turkey. I like to make a double quantity and use half for stuffing balls to bake separately. You can never have too much leftover stuffing. Chris Alack GET THE RECIPE The best roast potatoes King Edward potatoes, parboiled, drained, shaken in the pan to roughen the edges, roasted with a handful of breadcrumbs to get a really golden, crumbly crust. Chris Alack GET THE RECIPE Sausage stuffing balls and angel pigs in blankets If you made the stuffing the night before, stuff the turkey or ball it and bake them on Christmas morning. The pigs in blankets have apricots in the centre. Chris Alack GET THE RECIPES Roasted winter vegetables with balsamic and pomegranate Roasted winter vegetables like butternut squash, Brussels sprouts and baby rainbow carrots are roasted with coriander seeds and scattered with pomegranate. Delicious! Chris Alack GET THE RECIPE Amaretti and lemon curd trifle I can’t stand jelly in trifle because I hate the feel of the cake spoiling smooth, silky jelly – it’s like crumbs in the bed. The combination of creamy custard, good jam and cake or amaretti is perfection. Go mad with the topping – I use anything and everything I find in my store cupboard. Chris Alack GET THE RECIPE Easy mince pies two ways These easy mince pies use just five ingredients – including shop-bought pastry and mincemeat – to make something really special. Chris Alack GET THE RECIPE And to feed the crowd… Prue’s inspired ideas for Christmas Eve, Boxing Day and beyond Venison casserole with barley cabbage and apple salad The rich casserole pairs perfectly with the crisp, fresh salad. Chris Alack GET THE RECIPE Flat smoked salmon pie The whole pie can be assembled the day before your party. Re-glaze with egg prior to baking. Chris Alack GET THE RECIPE Endive salad with fennel and orange Endive salad with fennel and orange is a fresh winter salad with lots of flavour. Chris Alack GET THE RECIPE Vanilla and prune ice cream This vanilla and prune ice cream is a seasonal upgrade to your usual scoop. The brandy adds a dash of extra festive fun. Chris Alack GET THE RECIPE Chocolate and macadamia biscotti Biscotti are delicious – but not cheap to buy, so try making your own. They keep well in an airtight tin and are delicious with creamy puds in need of contrasting crunch. Chris Alack GET THE RECIPE Beetroot and pear soup with pancetta Beetroot and pear are the perfect combination in the warm, comforting winter soup recipe. Serve with slices of brioche. Chris Alack GET THE RECIPE Roasted red pepper hummus To make easy dippers to serve with this roasted red pepper hummus, tear up some pittas or flatbreads, toss them in oil and paprika and bake in the oven for 15 mins or until golden at 180°C/160Cfan/gas 4. Chris Alack GET THE RECIPE Chocolate truffles The cocoa powder tends to become damp if the truffles are left for much longer than a couple of hours. For an alternative finish which will store better, cut up 110g dark chocolate. Place in a bowl over a pan of simmering water to melt. Do not allow the chocolate to get too hot. Remove from the heat. When it is cool but still runny, place the cold truffles into the chocolate, remove with a fork then roll on a plate covered with grated chocolate. Place straight into petit four cases. Chris Alack GET THE RECIPE Buy Prue’ s book with 20% off Prue: My All-time Favourite Recipes is published by Bluebird, price £25. To order a copy for £20 until 1 December with free p&p, visit mailshop.co.uk or call 01603 648155. Recipes: Prue Leith. Food styling: Clare Lewis. 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