A stripped down Christmas lunch for 2020. Brussels sprouts cooked for about seven or eight minutes in a steamer, roast potatoes, pork sausages wrapped in bacon (pigs in blankets), boiled carrots and parsnips, a whole chicken breast roasted for thirty minutes in a lidded casserole dish, then for another fifteen minutes without the lid (judge by eye). The pork and bacon sausages could have been cooked along with the pork, but I did them separately since the sausages cook in half the time the chicken takes. Doing them separately means you don't have to stand around the hob the whole time, watching progress.
A gravy was made with the stock from the boiled carrots and parsnip, with chicken stock and some cornflour, plus a pinch of sage. The chicken breast was dressed in a pinch of coriander leaf.
What did I skip this year? Chestnut stuffing, and cranberry sauce. I used no onions at all (those would have been a component in the pork and chestnut stuffing).
As I've said before, the trick is to have all the ingredients ready at the same time. The entire dish was prepared by lunchtime on Christmas Eve, put into the fridge overnight, and reheated in a casserole dish the next day.
I've discussed the making of good roast potatoes here.
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