Part of the excitement of Christmas is planning your menu! You can either be traditional or branch out and try something experimental and different to really wow your guests. There are some classic sides that everyone loves; from Brussel sprouts to roasted parsnips, from pigs in blankets to roast potatoes, and they truly can make (or break!) a Christmas lunch. Don’t fear the kitchen, try the recipes below to push the boundaries and create some delicious trimmings that will get all your family drooling!
These lovely trimmings can be served with roast turkey, or if you fancy something a bit different this Christmas, try it with a brined roast pork belly – they make a fantastic match!
Leek and Bread Pudding – Serves 6
Savoury Bread Pudding is typically an American dish that is served at Thanksgiving, but who’s to stop us from serving it at Christmas? When it’s THIS tasty, it would be rude not to! You may never have tried Leek and Bread Pudding, but serve it on the side at Christmas as it truly is a standout performer. It contains indulgent cream and cheese making it a delicious addition to any festive spread – Enjoy!
- 3 Leeks*
- 55g Anchor Butter*
- 700g Brioche (sliced)
- 3 Eggs
- 700ml Longley Farm Cream*
- 700ml Whole Milk
- 250g Emmental Cheese
- 1 Tbsp of Chives
- 1 Tbsp of Schwartx Thyme
- Pinch of Schwartx Ground Nutmeg
- Black Pepper and Salt
- Preheat the oven to 170°C.
- Sauté the leeks in the butter until soft.
- Place the brioche in a roasting dish and crisp up in the oven for 15 minutes.
- Whisk up the milk, cream, nutmeg, herbs, eggs, and season. In a large dish, scatter 1/4 of the cheese and a layer of brioche. Add a layer of leeks and cheese and repeat one more time.
- Pour 3/4 of the egg mixture over the dish and allow to soak for 15 minutes before adding the remainder.
- Add the remaining cheese and cook for 1 hour in the oven.
Brussel Sprouts, Chestnuts and Lardons – Serves 6
A Brussel Sprouts dish is a brilliantly classic and delicious trimming to serve at Christmas – it would be sacrilege if it was forgotten! Sprouts get a bad rap for not being tasty, but if they are cooked the right way and teamed with some lovely ingredients, they make a dish which kids and adults will enjoy a like. Get some veg into your feast to add some colour and vitamins!
100g British Butler Unsmoked Back Bacon* (cut into lardons)
100ml White Wine
600g Brussel Sprouts, cut in half
Pinch of Schwartz Thyme
- Heat a film of oil in a pan and crisp up the bacon.
- Add the thyme and chopped chestnuts – fry for 5 minutes on a medium heat. Add your wine and scrape the bottom of the pan to deglaze.
- Add your sprouts and mix well. Cover with a lid and cook for 10 minutes.
- Season with plenty of black pepper.
Do let us know if you try out these recipes and if you have a favourite trimming that you usually serve at Christmas! We’d love to hear what you’ll be cooking this Christmas.