Recipes

• 1 fully cooked ready-to-eat bone-in ham, about 4 to 5 kg
• 2 large oranges, for 1 teaspoon finely grated zest and 125 ml juice
• 80 g runny honey
• 60 g orange marmalade
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• ¼ teaspoon ground cloves
• 12 whole cloves, optional
• 250 ml orange juice or water, for the roasting dish

1. Check the ham label first. This recipe is only for a fully cooked ready-to-eat ham. If it is labelled raw or requires cooking, use the supplier's cooking instructions instead.
2. Heat the oven to 160°C conventional, or 140°C fan bake. Line a roasting dish with foil.
3. Carefully peel back the rind, leaving an even layer of fat. Score the fat in 2 cm diamonds without cutting deeply into the meat. Press a whole clove into the centre of selected diamonds, if using.
4. Finely grate 1 teaspoon orange zest and squeeze 125 ml juice. In a small saucepan, combine the zest, juice, honey, marmalade, mustard, vinegar and ground cloves. Simmer for 3 to 4 minutes until smooth and glossy.
5. Put the ham in the roasting dish and pour the orange juice or water around it. Brush with one-third of the glaze. Cover the exposed bone with foil if it is likely to darken quickly.
6. Bake for about 1 hour 20 minutes to 1 hour 40 minutes for a 4 to 5 kg cooked ham, brushing with glaze every 20 minutes, until the outside is golden and sticky. Follow the ham supplier’s heating directions if they differ. Cover loosely with foil if the glaze darkens too quickly.
7. Rest for 20 minutes, remove any whole cloves, then carve. Spoon a little of the pan juices over the slices and serve.
8. Refrigerate leftovers within 2 hours in smaller, covered portions. Keep the fridge at 2°C to 5°C and follow the ham label’s storage advice. If reheating leftovers, heat until piping hot, over 75°C, and reheat only once.

Kitchen tip: This glaze is for a fully cooked, ready-to-eat ham. Ask us which ham to choose and how to store it for Christmas. The times are a guide, so always check the supplier’s instructions.

• 4 lamb shanks, about 2 kg total
• 1 tablespoon olive oil
• 2 brown onions, roughly chopped
• 2 carrots, cut into 2 cm pieces
• 2 celery stalks, cut into 2 cm pieces
• 4 garlic cloves, lightly crushed
• 2 tablespoons tomato paste
• 375 ml dry red wine
• 750 ml beef or lamb stock
• 3 rosemary sprigs
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cornflour mixed with 2 tablespoons cold water, optional
• Salt and freshly ground black pepper
• Mashed potato, polenta or crusty bread, to serve

1. Heat the oven to 160°C conventional, or 140°C fan bake. Pat the shanks dry and season them well.
2. Heat the oil in a large lidded casserole over medium-high heat. Brown the shanks all over in batches, then set them aside.
3. Lower the heat. Add onion, carrot and celery and cook for 8 minutes, stirring, until beginning to soften. Add garlic and tomato paste and cook for 1 minute.
4. Pour in the wine, scraping the browned bits from the base. Simmer for 3 minutes, then add stock, rosemary, bay leaves and Worcestershire sauce.
5. Return the shanks to the casserole. The liquid should come about halfway up the meat. Cover tightly and cook in the oven for 2 hours 30 minutes.
6. Turn the shanks, cover again and cook for a further 15 to 45 minutes, until the meat is very tender and pulls easily from the bone.
7. Lift out the shanks and keep warm. Skim excess fat from the sauce. For a thicker gravy, simmer it on the hob and whisk in the cornflour mixture a little at a time.
8. Remove the rosemary stalks and bay leaves. Taste and season the gravy, then spoon it over the shanks. Serve with mashed potato, polenta or crusty bread.

Kitchen tip: Choose a casserole that fits the shanks snugly. Check the liquid when you turn them and add a splash of hot stock or water if the pot is looking dry.

• 8 good-quality pork, beef or lamb sausages, about 900 g to 1 kg
• 800 g small potatoes, halved or quartered
• 2 red onions, cut into wedges
• 2 crisp apples, cored and cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon wholegrain mustard
• 1 tablespoon runny honey
• 1 tablespoon apple cider vinegar
• 8 thyme sprigs, or 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• Flat-leaf parsley, chopped, to finish

1. Heat the oven to 200°C conventional, or 180°C fan bake. Line a large roasting tray with baking paper.
2. Toss the potatoes and onion with the olive oil, thyme, a good pinch of salt and pepper. Roast for 25 minutes.
3. Stir together the mustard, honey and vinegar. Add the sausages and apple to the tray, then spoon the mustard mixture over the sausages and toss the vegetables.
4. Return the tray to the oven for 25 to 30 minutes, turning the sausages once, until browned, sticky and cooked through.
5. Check the centre of the thickest sausage with a clean food thermometer. It should reach 75°C for at least 30 seconds. If needed, keep cooking and check again. Follow any specific pack instructions too.
6. Rest the tray for 5 minutes, then scatter with parsley and serve with a green salad or steamed beans.

Kitchen tip: Use a large tray so the ingredients roast instead of steam. If the sausages brown before the potatoes are tender, move them to one side and cover loosely with foil.

• 750g chuck steak, cut into 3cm cubes
• 2 tbsp Massaman curry paste
• 1 onion, diced
• 400ml coconut milk
• 1 cup water
• Juice of 1 lime
• 1 tbsp brown sugar
• 1 bay leaf
• 1 tbsp fish sauce
• 2 medium waxy potatoes, peeled and cubed
• Handful of roasted peanuts
• Fresh parsley, to garnish
• Jasmine rice, to serve

1. Preheat oven to 170°C.
2. Heat a splash of oil in a heavy-based, oven-proof pot over high heat. Brown the beef in batches and set aside.
3. Reduce heat to medium. Add the onion and cook for 3–4 minutes until softened.
4. Add the Massaman curry paste and stir for 1 minute until fragrant.
5. Return the beef to the pot. Pour in the coconut milk and water, stirring to combine.
6. Add the bay leaf, fish sauce, brown sugar and lime juice. Stir well.
7. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven.
8. Cook for 1 hour, then add the potatoes. Stir gently.
9. Return to the oven and cook for a further 1–1.5 hours, until the beef is very tender and the sauce has thickened.
10. Remove the bay leaf. Taste and adjust seasoning with extra fish sauce or lime juice if needed.
11. Scatter with roasted peanuts and fresh parsley.
12. Serve over steamed jasmine rice.

• 500g diced lamb shoulder
• 2 tbsp seasoned flour
• 1 leek, sliced
• 2 cloves garlic, crushed
• 1 large carrot, peeled and diced
• 1 parsnip, peeled and diced
• ¼ swede, peeled and diced
• ½ cup white wine
• 2 cups chicken or lamb stock
• 1 cup Israeli (pearl) couscous
• Seasonal green vegetables, to serve

Gremolata

• Handful of fresh flat-leaf parsley, finely chopped
• Zest of 1 lemon
• 1 clove garlic, finely grated

1. Preheat oven to 170°C.
2. Toss the lamb in seasoned flour, shaking off the excess.
3. Heat oil in a heavy-based, oven-proof pot over high heat. Brown the lamb in batches and set aside.
4. Reduce heat to medium. Add the leek and garlic, cooking for 2–3 minutes until softened.
5. Add the carrot, parsnip and swede. Cook for a further 2 minutes, stirring.
6. Pour in the white wine and let it bubble for 1 minute, scraping the base of the pot.
7. Return the lamb to the pot. Add the stock and bring to a gentle simmer.
8. Cover with a tight-fitting lid and transfer to the oven for 1.5 hours.
9. Remove the pot from the oven. Stir in the Israeli couscous.
10. Return to the oven uncovered for 20–25 minutes, until the couscous is tender and has absorbed the liquid.
11. Meanwhile, make the gremolata by combining parsley, lemon zest and garlic.
12. Season the lamb to taste with salt and pepper.
13. Serve topped with gremolata and seasonal green vegetables on the side.