Category Archives: Meals and Dinners

Slow Cooker Pulled Bacon with Homemade Barbecue Sauce

It used to be the case that meats that took a long time to cook were cheaper than the quicker cuts and while generally that still remains true, I found a little secret in some supermarkets which inverts that rule. “Cooking bacon” is what the supermarkets call those pieces of bacon which they can’t make into rashers and they put it all into one pack and it’s RIDICULOUSLY cheap, £1.15 for 1kg of bacon.

You do have to sort through all of the different packs as some of them can be incredibly fatty however if you do get a good pack then the bacon can be used in replacement for rashers, lardons or even slow cooked to make the most amazing pulled bacon!

My tips for looking for a good pack of cooking bacon is to choose a pack that contains hardly any fat/pieces of rind and depending on what you want to use it for, find a pack that contains what you want; packs usually either contain small rashers or large steaks. For my pulled bacon recipe, it’s best to go for the steaks. Of course choosing a pack with no fat/rind can be tricky so spend a few minutes preparing the bacon by trimming off any large pieces of fat/rind.

The pulled bacon is incredibly versatile and when it’s pulled in this way, it makes it go a lot further but for now, I am sharing my recipe for a homemade barbecue sauce which I mix with the pulled bacon and serve on poured over chips, similar in style to the Canadian dish poutine, which is chips topped with chewy cheese curds and covered in gravy.


For the slow cooker bacon:

200ml apple juice

1 tsp coriander seeds

½ tsp cumin seeds

1 clove of garlic, crushed

½ tsp paprika

A pinch of dried chilli flakes

¼ tsp ground black pepper

1kg cooking bacon

For the barbecue sauce:

40g tomato puree

60g tomato ketchup

40g soft dark brown sugar

2 tbsp malt vinegar

1 tbsp dark soy sauce

½ tsp paprika

½ tsp garlic powder

½ tsp salt

½ tsp black pepper

1 tsp hot sauce such as Tabasco or sriracha

Chips and grated cheese, to serve


Pour the apple juice and all the spices and seasonings into a 1.5L slow cooker. Mix to combine and place onto low while you prepare the bacon.

Trim off any large pieces of fat on the bacon and discard. Cut the bacon into manageable sized pieces that will fit into your slow cooker and then submerge into the slow cooker. Use a spoon to stir the contents so that the bacon chunks are coated in the spices.

Put the lid on and turn the slow cooker onto high and leave the bacon to slow cook for around 4 to 5 hours until the bacon is soft and falls apart easily, giving the contents a stir every hour or so. Once cooked, turn off the slow cooker and leave the bacon to sit in its cooking juices for 15 minutes. Gently lift out as much of the bacon as you can and use two forks to pull apart the bacon.

For the barbecue sauce, heat together all of the ingredients with 100ml of water and 100ml of the cooking liquid in a saucepan, stirring it constantly until it boils. Reduce the heat to medium and leave it to simmer for around 15 minutes until it has reduced slightly, stirring every so often to prevent sticking. Taste and adjust the seasoning as required.

Mix together the pulled bacon with the barbecue sauce in the pan and spoon over the cooked chips in a bowl and finish with a sprinkle of grated cheese.

Rainbow Vegetable Puff Pastry Tart

Vegetarian tarts are some of my favourite savoury bakes to make. It’s very easy to create a delicious vegetarian meal without feeling as if you’re missing the meat using puff pastry. And this Rainbow Vegetable Tart is an easy and delicious vegetarian puff pastry tart that can be ready in just 45 minutes!

There’s no shame in using ready made puff pastry, especially when it’s so readily available, cheap and good quality from many supermarkets. The tart has flaky and delicate buttery puff pastry with a layer of smooth cream cheese and lots of good vegetables which are tasty and texturally all different; the cucumber provides a soft mellow base, the carrots add slight sweetness as well as a tiny amount of crunch, the tomato adds moisture and sweetness as it roasts on the surface and the red onions cook down and become crisp. The tart is finished off with melted brie and gorgonzola.


1 x 375g block of shop bought puff pastry

75g full fat cream cheese

Ground black pepper

20ml lemon juice

Pinch of salt

½ a cucumber, cut into long ribbons using a vegetable peeler, seeds removed

½ a carrot, cut into long ribbons using a vegetable peeler

3 tomatoes, sliced

½ a red onion, sliced thinly

50g brie, cubed

25g gorgonzola, cubed

Beaten egg, to glaze


Preheat the oven to 200˚C. Cut a piece of parchment to fit a square baking tray.

Roll out the puff pastry into a square on a lightly floured surface measuring 23cm by 23cm. Use a knife to lightly score a mark 2cm in from each side.

In a small bowl, beat the cream cheese with the black pepper, salt and lemon juice until it has a spreadable consistency. Spread the cream cheese on top of the puff pastry up to the marked edge.

Arrange the cucumber and carrot ribbons over the pastry so that the cream cheese is concealed, again reaching up to the border. Place 16 tomato slices on the tart in a 4×4 grid as in the picture and scatter over the thinly sliced red onions and the brie and gorgonzola. Finish with a crack of black pepper and brush the top of the puff pastry with egg wash.

Bake the tart for around 25 minutes or until the pastry is well-risen, golden and crisp and cooked all the way through to the base. Leave to cool on the tray for 5 minutes before slicing into 4 pieces and serving hot with a lightly dressed side salad.

Ham and Cheese Sliders

When I hear the word ‘slider’, I think of mini burgers and searching images on Google, you’re bombarded with images of tiny (but delicious) burgers. The term however can also refer to generally a small sandwich served on soft rolls and it’s the latter which I want to share with you. These are my take on Ham and Cheese Sliders.

I first came across the Ham and Cheese Sliders from one of my favourite Youtube channels, Stephenvlog. Stephen Georg, along with his wife, runs various channels on Youtube covering content from video gaming to painting to daily vlogging. Stephen’s daily vlogs usually contain some food and whether it’s a recipe that Mal’s cooking, Stephen’s mother Debra’s cooking or food from a restaurant/fast food chain, there’s a lot of food there to inspire you to cook something!

And inspired I was by Day 1352 of their vlog to make the Ham and Cheese Sliders. You can watch the vlog here:

I’ve adapted the recipe slightly to the way that Mal makes it in the video. From watching the vlogs (and seeing other versions of the recipe online), the Hawaiian rolls that are used remain soft even after the baking but I much prefer a crunchy top which adds a slight contrast of texture to the soft base and the ham and cheese. So instead of melting the margarine/butter as Mal does, I mix it with lots of flavoursome ingredients before spreading over the top half of the roll. I also spread a thin layer of cream cheese on the rolls for extra richness.

I use honey roast ham and cheddar cheese, both of which are never amiss in my fridge, however you can use any type of ham and cheese you want. This recipe is also easily scalable to make a fantastic party dish and you can buy packs of 12 soft rolls from most supermarket bakeries.


4 soft bread rolls

50g cream cheese

12 slices of honey roast ham

80g cheddar cheese, grated

50g margarine

¼ tsp garlic powder

¼ tsp dried basil

¼ tsp salt

Ground black pepper, to season


Preheat the oven to 200˚C. Line a baking tin with foil.

Slice the bread rolls in half and place the bases into the baking tin. Spread over a thin layer of the cream cheese and season with pepper. Top each half with 3 slices of the ham and sprinkle with the grated cheese, seasoning with a bit more pepper.

In a small bowl, mix together the margarine with the garlic powder, dried basil and salt. Then spread a layer of the margarine on the top of each top half of the roll. Season with more pepper and then put on top of each bottom half to make a sandwich.

Bake the sliders for around 15 minutes until the tops have browned and are crisp. Serve the sliders with a side of your choice; chips, crisps or coleslaw work brilliantly with the sliders.

Recreating Wagamama’s Chicken Teriyaki Donburi

I’m going to say that around 50% of people reading this typed in “Wagamama’s Chicken Teriyaki Donburi’ into a search engine and got to this blogpost. I’d also bet that you went onto Wagamama’s website and was disappointed at their recipe/guide on how to make it yourself at home – I know I certainly was! I decided to create my own recipe for a much tastier version of Wagamama’s Chicken Teriyaki Donburi (and much cheaper too!)

The word teriyaki itself is a combination of ‘teri’ which refers to the shine that comes from the reduced soy sauce and sugar and ‘yaki’ which refers to the method of grilling. I adapt this slightly and cook the chicken in my wok until cooked and then adding the ingredients for the sauce to the wok, almost backwards marinating if you will.

For ease, I cooked my rice in a rice cooker. They are a fantastic piece of kitchen equipment because they save the hassle of cooking rice over the hob, gas or electric, and using microwave rice. Cheap long grain rice works just fine here and you can bulk out your expensive jasmine or basmati rice with the cheap long grain rice to make it go further. A 1.5L rice cooker, which is more than enough to cook 4 servings, ranges in price from £15 to £30.

The time it takes to cook the rice is also how long it takes to cook the chicken teriyaki itself, making for a perfect dinner. I slice the chicken breasts into strips so that they can cook quicker but also makes the chicken breast go a bit further. You can also use chicken thighs for this recipe, they have a bit more flavour but make sure that they are skinless and boneless. I serve the chicken teriyaki with raw carrots for crunch, rocket for pepperiness, sesame and chill broad beans to up the vegetable content and kimchi for a punchy kick. You can find kimchi in refrigerated packets in most Asian supermarkets.

This would also go really well with my Romaine Lettuce Kimchi, which has been one of my most popular posts in 2017!


300g long grain rice

2 tbsp oil

3 chicken breasts, sliced into strips

3 cloves of garlic, crushed

3 tbsp light soy sauce

6 tbsp dark soy sauce

150ml white wine

3 tbsp sugar – you could also use honey

2 spring onions, finely sliced

1 carrot, cut into thin strips

60g rocket leaves

150g frozen broad beans

1 tsp sesame oil

½ tsp dried chilli flakes

100g kimchi, optional


Wash the rice under cold water until the water runs clear, then place into the bowl of your rice cooker. Add enough water to the rice cooker to reach just under the first crease of your middle finger when you touch the surface of the rice with your middle finger. Switch on the rice cooker and leave the rice to cook.

Heat the oil in a wok over a medium high heat. Cook the chicken breast strips in the wok until they are cooked through, stirring to stop it from sticking. Once cooked, add in the crushed garlic, the two soy sauces, the white wine and the sugar, stirring to dissolve. Leave the teriyaki sauce to boil down and reduce by half. When reduced by half, add in a handful of the spring onions and carrots and reduce by a third.

Place the broad beans into a pan of salted boiling water and cook for around 7 – 8 minutes until they are soft and tender. Drain away the water and return to the pan, adding in the teaspoon of sesame oil and chilli flakes. Toss to coat.

Remove the chicken from the wok and place into a small bowl and set aside. Continue to reduce the sauce, letting it thicken naturally until it coats the back of a spoon. Return the chicken to the sauce and warm through.

When the rice is cooked, fluff it up using a fork and then divide equally between 4 bowls. Lay the carrots around the left side of the bowl, the rocket leaves around the right side of the bowl and then fill the centre with the chicken, drizzling the teriyaki sauce over the chicken. Serve the broad beans and kimchi in a bowl on the side.

Homemade Salt and Pepper Tofu

Salt and Pepper dishes (or as we call it at home, Chilli and Salt dishes) are very popular in Cantonese cuisine, high in flavour and savouriness with a punch of chilli heat. You might be surprised that making your own Salt and Pepper Tofu is surprisingly easily to do at home.

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Tofu’s got a bit of a bad reputation. It’s associated with blandness in appearance and taste and it’s only for the health conscious. But tofu is a fantastic food that is high in protein, cheap and not difficult to work with at all. I’d much prefer working with tofu than with a piece of chicken and sometimes I’d much rather eat tofu than chicken.

Tofu blocks are made by preparing soy milk from pressing and crushing soybeans with water. Then nigari, which is a coagulant, curdles the soy milk into water and the curds, which is the tofu. It’s then compressed in a mould to firm it up and the longer it is compressed for, the more water is released and the firmer the final tofu. Because of this, there are lots of different firmness of the tofu and each of them has their own purpose.

Soft block tofu is used in both sweet and savoury dishes. The sweet tofu fa is one of my favourite desserts. But in savoury cooking, it can be deep-fried so that the crisp outside contrasts with the soft and silky centre. But the one that is most versatile is the firm block tofu. It holds its shape much more readily than soft block tofu and so can be used in soups and broths, as the Chinese often do, simply pan-fried, thrown into a stir-fry as well as deep-fried. I think it’s also a lot safer to use the firm tofu for my Salt and Pepper Tofu because it will hold its shape and once drained well, won’t spit in the pan which could be dangerous in a domestic kitchen. But do not confuse it with silken tofu!

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I prepare my tofu by draining it well before cutting it into 1 inch cubes and then tossing into cornflour. I then panfry the tofu in my wok until it is crisp on all sides. Whilst it doesn’t stay crisp after tossing it in the vegetables and spice mix, it does absorb a whole lot of that flavour and provides a slight textural contrast that you would get if you were to deep fry soft tofu for example.

But coming back to the salt and pepper itself, I found a way to recreate the flavour of the takeaway dishes and it does involve using quite a few spices and different ingredients but the savouriness, almost umami, quality of this dish is addicting. I recommend going to an Asian supermarket and buying your spices there, it costs probably around 50 – 70p to buy a 100g bag of spices which lasts ages and is much cheaper than your supermarket which sells the jars.

This recipe will be enough to serve 4 people.


500g pack of firm tofu

60 – 75g cornflour

3 tbsp sunflower oil, plus 1 tbsp

1 tsp coriander seeds

½ tsp cumin seeds

4 whole dried chillies, sliced

2 tsp garlic powder

½ tsp white pepper

½ tsp table salt

½ tsp ground ginger

½ tsp ground cinnamon

2 tsp dried chilli flakes (you can adjust this according to your heat tolerance)

1 onion, sliced

A large handful of spinach leaves, roughly sliced

1 tbsp dark soy sauce

2 tsp sesame oil

Salad leaves, noodles or rice, to serve


Cut out the pack of tofu and drain away all of the liquid. Then transfer to the blocks of tofu onto kitchen roll to dry as much as possible. Then slice the tofu blocks into 1 inch cubes; the pack I bought has 3 blocks and each block can be sliced in 2 halves, giving 16 cubes each.

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Heat a frying pan or a wok over a medium high heat. Once it’s heated up, then add in the 3 tablespoons of oil. Transfer the cornflour into a dish and then toss the cubes of tofu well in the cornflour and place onto a plate ready to pan fry; they sort of resemble marshmallows but try not to do this too far in advance, more than 2 minutes before you are ready to fry.

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Place the coated cubes of tofu gently in the hot oil and still on the medium high heat, fry the tofu on each side until the tofu is coated in a light golden crispy layer. Drain the pieces on another plate lined with some kitchen roll and repeat until all the tofu cubes are fried.

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Remove any excess oil from the wok and then throw in the coriander seeds and cumin seeds until they are browned and toasted. Remove them and place them onto a chopping board and use a knife to crush the seeds up. Add to a small bowl with the chopped dried chillies, garlic powder, white pepper, salt, ground ginger and cinnamon and the dried chilli flakes.

In the same wok, put the oil over a high heat and when hot, add in the onion and stir around to absorb the flavour from the wok. Then add in the spices in one go with the spinach leaves and toss around to wilt the spinach leaves and colour the onions slightly.

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Add in your tofu cubes and toss the contents of the wok to coat the tofu in the spice mix and heat the tofu through. Once they are coated and hot through, add in the soy sauce and sesame oil and give it a few final tosses before transferring to a plate to serve.

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Homemade Chicken Enchiladas with a Homemade Spicy Tomato Sauce

Enchiladas are a favourite of many people with a tasty meat filling in a tortilla wrap covered with a flavoursome tomato sauce and topped with melted cheese. My version is filled with sliced chicken breast mixed with spicy pickled jalapenos.

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The chicken breast is panfried in cumin oil. I simply place cold oil into my frying pan and season the oil with salt and add the cumin seeds. As the pan heats up, the cumin seeds start to release their aroma and as the chicken cooks in the pan, the seeds release flavour and the chicken absorbs this flavour. Cumin itself, for me, is a very Mexican spice, with its background warmth and toastiness which adds so much depth to a lot of Mexican food.

I think making the tomato sauce from scratch makes a huge difference to this dish. The spices and sweating down the onions and peppers add a lot of flavour and liven up the enchiladas. The sauce is also fantastic with pasta so making extra sauce is always a good idea so you can have a quick meal when you get home from a long day.

The dish I used was a ceramic baking dish from Poundland and I found the mini tortilla wraps from Tesco. You can use any baking dish you have in your cupboard, just make sure that your wraps fit inside it otherwise you might have a bit of trouble squeezing it into your dish.


For the chicken:

1 tsp cumin seeds

¼ tsp salt

2 tbsp olive oil

2 chicken breasts

For the spicy tomato sauce:

1 red pepper, finely diced

1 onion, finely sliced into half moons

1 tomato, diced

1 tbsp tomato puree

½ tsp coriander seeds

¼ tsp cumin seeds

1 tsp smoked paprika

1 tsp chilli flakes

2 tsp sugar

Salt and pepper

50g curly kale, finely chopped, stalky bits removed

1 x 400g tin of chopped tomatoes

1 tbsp cornflour

For the enchiladas:

30g pickled red jalapenos, finely chopped

6 mini wheat tortilla wraps or 4 normal wheat tortilla wraps

50g cheese of your choice, grated; I used Double Gloucester


Place the cumin seeds and salt into a frying pan with 1 tablespoon of the oil. Heat up the pan until the oil is hot and the seeds begin to colour and release their aroma. Panfry the chicken breasts in the cumin oil to brown on each side. The chicken will let you know when it needs to be turned over because it won’t stick to the pan.

Once browned, place onto a baking tray and bake the chicken breasts in an oven preheated to 200˚C. Bake the chicken breasts for around 20 – 25 minutes, depending on how thick they are, until they are cooked all the way through and no pinkness remains; if you have a food thermometer, it must exceed 74˚C.

For the spicy tomato sauce, heat the remaining 1 tablespoon of oil in a saucepan. Add in the diced peppers and sliced onions and cook them for around 7-8 minutes until they have softened and the onions are translucent. Add in the fresh tomato and the tomato puree and cook the puree out for a minute. Add in all the spices at once and the sugar, some salt and some pepper and stir to combine.

Throw in the kale and the chopped tomatoes. Fill the tin halfway full of water and swill the tin and add to the pan. Stir and bring it to the boil and allow to reduce by about a quarter. Mix the cornflour with some water to form a slurry and add to the sauce, stirring to thicken. Continue to cook until it coats the back of a wooden spoon. Leave to cool slightly.

Shred or chop the chicken into small strips and place into a bowl with the chopped jalapenos. Spoon about half of the contents of the pan into the bowl, avoiding too much of the sauce, and mix together.

Divide the chicken mix between your wraps, placing them in a line in the centre of the wrap. Roll up the tortilla, tucking in the wrap so that they form a tight roll. Place them seam-side down in the baking dish. Pour over the remaining sauce over the top and spread over. Sprinkle over your cheese (I didn’t have a grater so just chopped it up finely).

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Bake for around 15 – 20 minutes until the cheese has melted, the sauce is bubbling and any exposed edges of the tortillas have crisped up. Serve on their own as pictured or with sour cream, coriander and a wedge of lime.

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12 Days Bonus: Roast Chicken Dinner for 5 for £5

When you think of student food, you might think beans on toast, instant noodles and cold sausage rolls out of the fridge. In my first semester of university, 2 of those were meals that I ate when I became really desperate and was just way too tired after a long day of lectures to cook from scratch (and that was very often, thank god for the freezer). In fact there was a whole lot of food that I made in that tiny student kitchen, here’s just some of them:

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But perhaps what you wouldn’t expect from a student kitchen is a Roast Chicken Dinner for 5, cooked entirely from scratch. And with it being Christmas in just a few days time, I thought I would share how I did our flat’s very early Christmas dinner (we actually did this back in October!).

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You’ll notice that for the trimmings, frozen and tinned vegetables play a pivotal role. Frozen is much cheaper than their fresh equivalents and often have more nutrients than their fresh equivalents since the nutrients are locked in when they are frozen after being picked at their peak ripeness; this is supposedly when they are also packed with nutrients. As fresh vegetables (and fruit) are picked when they are under-ripe so that they can ripen at home, they don’t fulfil their nutrient potential so frozen is the smarter choice.

To save time, I spatchcocked the chicken, which basically means to remove the spine and then flattening the chicken out so that it cooks faster. It also exposes more of the skin so that it can crisp up beautifully too. I rest the chicken on a bed of chopped vegetables which absorb the flavour of the chicken and cook in its juices, forming the base of a gravy made from scratch! No instant gravy granules in this kitchen, it’s proper homemade gravy!

By no means is this the definitive guide to a roast chicken dinner and by no means is this the method which guarantees success every time. Everyone has their own way of doing their roasts, their potatoes and all the trimmings. I wanted to share what is possible in a student kitchen, cooking for 5 people on a tight budget.

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This chicken dinner cost around £5 to make in total, coming in at just over £1.20 per head, including lots of leftovers, with the chicken being the most expensive ingredient here at £3.09, while everything else cost just pence to buy.


For the roast chicken:

1.6kg medium chicken, spatchcocked

1 onion, roughly chopped

1 small swede, chopped into 1 inch cubes

1 large carrot, chopped into 1cm rings

3 cloves of garlic, halved

3 tbsp olive oil

1 tsp dried thyme

Salt and black pepper

For the crispy roast potatoes:

4 large baking potatoes, peeled

2 – 3 tbsp plain flour

75g margarine or butter

75g lard

For the trimmings:

250g frozen Brussel sprouts

1 x 170g packet of sage and onion stuffing mix

15 frozen Yorkshire puddings

1 x 210g tin of sweetcorn

200g frozen peas

1 x 400g tin of sliced carrots

For the gravy:

2 – 3 tbsp plain flour

250ml chicken stock

1 tbsp chicken gravy granules (optional)

To serve:

Mint sauce

Cranberry sauce


Preheat the oven to 200˚C.

Spatchcock the chicken by taking a pair of sharp kitchen scissors and cutting along the sides of the spine to remove it. Turn the chicken over and press down on the breastside to flatten it out. Wash your hands and then season the chicken well on both sides with salt and pepper.

Place all the chopped vegetables and garlic cloves into the bottom of a roasting tin large enough to hold the chicken. Season and then rest the spatchcocked chicken on top. Rub the olive oil over the skin and through the vegetables.

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Roast the chicken for around 1 hour and 30 minutes, basting the chicken with the juices in the roasting tin after every 30 minutes, letting the skin turn a wonderful crispy golden brown and the vegetables colour and soften. After the cooking time, leave the chicken to rest either on a plate or a disposable foil tray covered with more foil for around 15 minutes.

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Meanwhile get started on the roast potatoes. Chop the potatoes into 2-inch pieces and boil them in salted water until they are just tender enough to insert a knife in. At this point, take another roasting dish and add in the fat and place it in the oven to get hot. Drain the potatoes in a colander and then give them a good shake so that the edges are fluffy (this gets them really crisp!) and toss over the flour to coat the potatoes; this coating ensures extra crispiness. Tip the potatoes carefully into the hot fat and shake them around to coat the potatoes evenly. The potatoes will take around 45 to 50 minutes to roast, moving them around every 10 – 15 minutes or so, making sure they aren’t stuck to the tin.

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In the meantime, you can prepare the trimmings. The vegetables can simply be reheated in the microwave when you are ready to serve. For the sprouts, I cook them in salted boiling water with 1 tablespoon of mint sauce added to the cooking liquid until they are completely soft before draining. For the stuffing, follow the instructions on the packet and make them into stuffing balls which should take around 25 – 30 minutes to cook. The tinned vegetables can be done right at the last minute while the chicken rests, as can the Yorkshire puddings.

Once the chicken has cooked through and is resting in foil, remove as many of the roasted vegetables as you can, and place them into the bowl which will have the gravy. Place the roasting tin over a medium heat and whisk the flour into the cooking liquid. Cook the flour out for 1 minute, also scraping off all the bits in the tin which will add lots of flavour.

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Gradually whisk in the chicken stock, adding more only once the previous addition is incorporated, until you have a smooth gravy. Add in the juices which have collected on the plate from the resting chicken and then season the gravy to taste, adding in gravy granules if it needs to be meatier or thicker. Add the vegetables back in and transfer the gravy to a saucepan to stay warm while you finish off the trimmings and carve the chicken up.

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And since this is a 12 Days of Christmas bonus post, we couldn’t end this post without throwing back to the original 12 Days recipes! Here are all 12 of the posts below and if you haven’t already, then they are certainly worth checking out!!

Day 1: Dairy Milk Caramel Cupcakes

Day 2: Melted Snowman Chocolate Chip Cookies

Day 3: Lidl’s Favorina Spiced Biscuit Spread Review

Day 4: White Chocolate and Cranberry Crunch Biscuits

Day 5: Red Velvet Hazelnut Biscotti

Day 6: Melted Snowman Chocolate Cupcakes

Day 7: Essential Cuisine Turkey Gravy Review

Day 8: Gingerbread Hazelnut Latte Biscotti

Day 9: Christmas Present Cake

Day 10: Mini Irish Cream Cheesecakes 

Day 11: Chocolate Slabs and Chocolate Bark

Day 12: White Chocolate Confetti Popcorn

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