"He shows us a potato and fennel gratin that can be served au naturel or with a last-minute pastry envelope and a few carvings and pinchings that would see me pulverise the whole thing into a catastrophe, but which anyone who reaches the threshold of minimally coordinated human should totally do as a beautiful ruched pie. You can make and freeze that now and reheat it on Christmas Day."
"He takes care of your gravy needs (roast veg, rehydrate dried mushrooms, add rosemary, bay leaves, thyme, yeast extract, flour, blackcurrant jam, a stock cube and a couple of tablespoons of vinegar). He makes a stuffing that will allow you to fill the turkey and a jelly mould and bake the latter so the whole outside is crispy, therefore achieving stuffing nirvana. He whips up a variety of flavoured butters (freeze them in discs between greaseproof paper then you can just lay them over whatever dish you need to at the last moment), and an arctic roll for pudding that will OBVS sit happily in your freezer until needed."
A potato and fennel gratin can be served plain or enclosed in a pastry envelope to create a ruched pie that can be frozen and reheated on Christmas Day. A detailed gravy recipe uses roast vegetables, rehydrated dried mushrooms, herbs, yeast extract, flour, blackcurrant jam, a stock cube and vinegar to produce rich flavour, with vegetarian, vegan and gluten-free variations. A stuffing technique involves filling a turkey and a jelly mould which is baked until crispy around the outside. Flavoured butters can be frozen in discs for last-minute finishing. An arctic roll provides a freezer-friendly pudding. Recipes prioritise make-ahead convenience, simplicity and adaptability to guests' tastes.
Read at www.theguardian.com
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