- Mini Scotch Eggs
- Ham Hock and Parsley Sauce
- Extra special roast vegetables – a different seasoning for each type
- Beef Wellington
- Honey roast parsnips - great with any roast
Use Moonridge Farm quail eggs
- Soft boil the eggs for 1½–2 minutes then cool and peel.
- Add finely chopped apricot to Cox’s own sausage meat and completely seal the egg in sausage mix.
- Roll in egg wash and breadcrumbs twice and fry at 170°C for 6–7 minutes until cooked and golden in colour.
- Serve warm.
Ham hocks are great value and full of flavour. Try out Diana Henry’s recipe, if you don’t have a family favourite already, to make a good cheap supper:
Fennel – lemon juice and thyme leaves
Parsnips – white wine vinegar and torn sage leaves
Baby turnips – red wine vinegar and bay leaves
Beetroot – balsamic vinegar and oregano/marjoramCut the vegetables into big chunks. Parboil all of them first, keeping the beetroot separate so that it doesn’t make the rest red and giving it a bit longer.
Mix each vegetable with the appropriate dressing then put them separately in a large roasting dish [can be prepared the evening before and covered with foil].
Roast uncovered for about an hour until golden and crispy.
About 5 minutes before they’re ready, you can drizzle some honey over the parsnips.
Since we’ve mentioned it in the Handy Tips we thought we’d point you to a recipe – and there are lots out there – why not try the BBC Good Food one for starters?
1 large red onion
Salt, pepper and sage
3 tablespoons olive oil
1 dessertspoon honey Wash and peel the parsnips and cut into wedges.
Place in a saucepan, cover with cold water, add a little salt, bring to the boil and cook for five minutes, then drain.
Roughly chop the onions and fry [if possible in an oven proof dish] in the olive oil until soft.
Add the drained parsnips and make sure they are coated with the oil and onions.
Season with salt and pepper, and drizzle over the honey. Sprinkle with chopped sage and roast in a hot oven, until golden brown.
Here are some answers to commonly asked questions
- keep all of your juices from your roasting meats (maybe not ham, too salty!) and add to your gravy to give it great flavour
- where possible take your meat out of the bag and keep on a plate in the bottom of your fridge
- keep your meat in the bottom of your fridge so that it doesn’t drip on anything else
- take your meat out of the fridge for at least half an hour before putting in the oven
The right cut
- the best cut for a Beef Wellington is fillet beef. A cheaper alternative is to ask your friendly butcher if he has any fillet tails available