Hugh prepares a fabulous Christmas feast for all the gang at River Cottage, full of ‘joyful and triumphant’ Christmas cheer. He fires the turkey from the menu and replaces it with what he considers to be the ultimate red meat for the Christmas table, Venison, which he uses it in almost all of his dishes, including the pudding!
Gil’s Black Pudding Sprouts
1. Halve sprouts, which have been steamed for about 5 minutes, and place each half on top of a small slab of black pudding.
2. Secure the sprout and pudding with a small skewer or toothpick.
3. Coat each parcel in a batter of chestnut flour, freshly squeezed Clementine (mandarin) juice, and sparkling water, which makes the batter extra crispy.
4. Deep fry for approximately 45seconds, or until the batter is dark.
Hugh’s Perfectly Cooked Sprouts
1. Steam the sprouts for 7 minutes.
2. Remove from steam and in a pan sizzle butter and garlic gently, so that the garlic doesn’t brown and the butter doesn’t burn.
3. Add sprouts, salt and pepper and serve.
Tim, the ‘sprout doubter’s’ Sproutsaverde
1. Shred roughly the same portion of sprouts to parsley.
2. Add chopped garlic, olive oil, a dollop of mustard, capers, horseradish and blitz in a food processor.
3. Perfect as a sauce to roasted red meat, or as an accompaniment to Gil’s fried sprouts.
Watch Christmas At River Cottage on The LifeStyle Channel.