Local Christmas dinner

We are lucky to have no end of local suppliers for our Xmas lunch. I read in the paper that Selfridges sell the Packington chickens that are sold in Chantry Farm shop. We didn,t raise turkeys this year but had one in the freezer from last year. It was a bit of a risk but it appeared just as fresh! The veg were from Heaths - red cabbage, sprouts, carrots, parsnips, onions and accompanied by Chantry pigs in blankets. I have tried unsuccessfully to grow cranberries ( They don't fruit for me) but red currant jelly is just as good.
Xmas pudding is a decidedly international affair as most of the fruits are imported. I wonder if it would be possible to make a local one - a challenge for a future year, perhaps when the fruits from the forest garden are matured.
Boxing Day is even more enjoyable, with all the cooking done we can feast on leftovers.

Mincemeat

This is a Delia recipe. The majority of the ingredients sadly are not local but the apples are my own Bramleys. This is so easy to make.  I doubled the recipe to make the two kilner jars shown above, but it's no harder to make double the quantity than to make a single quantity. 

 Makes 3 lb (1.35 kg)

Ingredients

8oz (225g) Bramley apples, cored and chopped small (no need to peel them)

4 oz (110 g) shredded suet

6oz (175 g) raisins

4oz (110 g) sultanas

4oz (110 g) currants

4oz (110 g) whole mixed candied peel, finely chopped

6oz (175 g) soft dark brown sugar

grated zest and juice 1 orange

grated zest and juice 1 lemon

1 oz (25 g) whole almonds, cut into slivers

2 level teaspoons mixed ground spice

¼ level teaspoon ground cinnamon

good pinch freshly grated nutmeg

3 tablespoons brandy

Conversions

Need help with conversions?

You will also need 3 x 1lb (350ml) preserving jars and 3 waxed discs.

This recipe is adapted from Delia Smith’s Christmas.

Method

All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark ¼, 225°F (120°C). Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven. Don't worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients.

When the mincemeat is quite cold, stir well again, adding the brandy. Pack in jars that have been sterilised (see below). When filled, cover with waxed discs and seal. The mincemeat will keep for ages in a cool, dark cupboard but I think it is best eaten within a year of making.

NOTE: To sterilise jars, wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven, gas mark 4, 350F, 180C, for 5 minutes.