Sweet leftover favourites include brandy butter spread on toasted panettone; Christmas pudding crumbled into a frying pan with a glass of brandy and bubbled up as a dressing for vanilla ice-cream, and mince pies mashed and folded into cold custard (good when you’ve had a bit too much to drink). Best of all is torn panettone baked with eggs, sugar, cream and candied peel – bread and butter pudding with its Christmas hat on. A fry-up does seem the most honest answer to the conundrums currently residing in the fridge. The deliciousness increases if there is any sort of gravy or roasting juices. (That jelly lurking under the bones is pure gold.) Try bubbling a surfeit of gravy and the juices that have set in the roasting tin together in a shallow pan then adding shredded greens served on mashed potato or potato cakes.A fry-up does seem the most honest answer to the conundrums currently residing in the fridge. The deliciousness increases if there is any sort of gravy or roasting juices.

Halve the 6 passion fruits and scoop out the filling with a teaspoon. Place a fine sieve over a small bowl, then push the juice and pulp through with a spoon. You should be left with an almost dry mound of seeds which you discard. Put the yogurt in a bowl, then stir in the juice. Fill the tart cases with the passion fruits and yogurt, and refrigerate for 30 minutes.
To finish: crush the crystallised rose petals to a coarse powder. Squeeze the 2 passion fruits and scatter the juice and reserved crumbs over the top. Sprinkle over the crushed roses, and serve.
At some point during the festivities, whether on the day itself, Christmas Eve or Boxing Day, a splendid breakfast will be called for. A table with seasonal fruit and fresh baking, yoghurt or fresh milky cheeses and something from the oven. In our house that may mean a bowl of ricotta and poached fruit with a glowing syrup; or a smoked salmon hash, or a multi-layered “trifle” of creamy yoghurt, fruit puree and granola. There is likely to be a jug of seasonal juice too, perhaps a dazzling wake-up call of citrus fruit and pomegranate.

We love the classics:

mashed potatoes,stuffing,green bean casserole,popovers,mac and cheese

If you’re looking for classics with a twist, try:

pan roasted honey garlic sprouts
lemongrass stuffing
miso mashed potatoes
2 tbsp butter
1 tbsp soy sauce divided
2 tsp garlic powder
2 tsp ground ginger
2 lb boneless skin-on turkey breast roast or 4lbs bone-in
1 head garlic cloves peeled
2-3 shallots quartered
1 whole ginger root scrubbed and halved lengthwise
2 tbsp cornstarch
1-2 cups chicken stock no sodium preferred
Special Equipment
crockpot/slow cooker

Instructions
In a small bowl, mix together 2 tbsp butter with the 1.5 teaspoons soy sauce, the garlic powder, ginger power, 1 teaspoon of salt, and 1/2 teaspoon pepper. Pat the turkey breast with paper towels until dry. Optionally tie the breast so it keeps it’s roll shape. Dot the butter mix on the breast, concentrating on the top and sides.

Everyone knows about Swedish meatballs from Ikea – Ikea meatballs are pretty famous. I mean, Mike and I used to go to Ikea just to eat the meatballs. And I admit, I’ve bought a frozen bag or three before. But now that I have this Swedish meatball recipe in my back pocket, no more! Homemade Swedish meatballs for the win!

Are Swedish meatballs Swedish?
Yes! Swedish meatballs are definitely Swedish and they’re eaten on the regular over in Sweden, both as an everyday meal and sometimes as a special one on holidays such as Christmas.

Swedish meatballs are super savory and full of deliciousness. They’re crisp on the outside with a buttery-meaty crust and tender and soft on the inside. When you bite into them, the juices flood your mouth with flavor and everything is right with the world.

By the way, I’m pretty sure the secret to why Swedish meatballs are so good is the fact that they’re fried in butter. Mike and I watched hours of youtube cooking videos – in Swedish, with subtitles! – and all of them stressed the importance of frying your meatballs in butter, in a non-stick pan (more on that later), as well as shaping the meatballs aggressively.

Everyone knows about Swedish meatballs from Ikea – Ikea meatballs are pretty famous. I mean, Mike and I used to go to Ikea just to eat the meatballs. And I admit, I’ve bought a frozen bag or three before. But now that I have this Swedish meatball recipe in my back pocket, no more! Homemade Swedish meatballs for the win!

Are Swedish meatballs Swedish?
Yes! Swedish meatballs are definitely Swedish and they’re eaten on the regular over in Sweden, both as an everyday meal and sometimes as a special one on holidays such as Christmas.

Swedish meatballs are super savory and full of deliciousness. They’re crisp on the outside with a buttery-meaty crust and tender and soft on the inside. When you bite into them, the juices flood your mouth with flavor and everything is right with the world.

By the way, I’m pretty sure the secret to why Swedish meatballs are so good is the fact that they’re fried in butter. Mike and I watched hours of youtube cooking videos – in Swedish, with subtitles! – and all of them stressed the importance of frying your meatballs in butter, in a non-stick pan (more on that later), as well as shaping the meatballs aggressively.

Halve the 6 passion fruits and scoop out the filling with a teaspoon. Place a fine sieve over a small bowl, then push the juice and pulp through with a spoon. You should be left with an almost dry mound of seeds which you discard. Put the yogurt in a bowl, then stir in the juice. Fill the tart cases with the passion fruits and yogurt, and refrigerate for 30 minutes.
To finish: crush the crystallised rose petals to a coarse powder. Squeeze the 2 passion fruits and scatter the juice and reserved crumbs over the top. Sprinkle over the crushed roses, and serve.
At some point during the festivities, whether on the day itself, Christmas Eve or Boxing Day, a splendid breakfast will be called for. A table with seasonal fruit and fresh baking, yoghurt or fresh milky cheeses and something from the oven. In our house that may mean a bowl of ricotta and poached fruit with a glowing syrup; or a smoked salmon hash, or a multi-layered “trifle” of creamy yoghurt, fruit puree and granola. There is likely to be a jug of seasonal juice too, perhaps a dazzling wake-up call of citrus fruit and pomegranate.

Sweet leftover favourites include brandy butter spread on toasted panettone; Christmas pudding crumbled into a frying pan with a glass of brandy and bubbled up as a dressing for vanilla ice-cream, and mince pies mashed and folded into cold custard (good when you’ve had a bit too much to drink). Best of all is torn panettone baked with eggs, sugar, cream and candied peel – bread and butter pudding with its Christmas hat on. A fry-up does seem the most honest answer to the conundrums currently residing in the fridge. The deliciousness increases if there is any sort of gravy or roasting juices. (That jelly lurking under the bones is pure gold.) Try bubbling a surfeit of gravy and the juices that have set in the roasting tin together in a shallow pan then adding shredded greens served on mashed potato or potato cakes.A fry-up does seem the most honest answer to the conundrums currently residing in the fridge. The deliciousness increases if there is any sort of gravy or roasting juices.

We love the classics:

mashed potatoes
stuffing
green bean casserole
popovers
mac and cheese
If you’re looking for classics with a twist, try:

pan roasted honey garlic sprouts
lemongrass stuffing
miso mashed potatoes
2 tbsp butter
1 tbsp soy sauce divided
2 tsp garlic powder
2 tsp ground ginger
2 lb boneless skin-on turkey breast roast or 4lbs bone-in
1 head garlic cloves peeled
2-3 shallots quartered
1 whole ginger root scrubbed and halved lengthwise
2 tbsp cornstarch
1-2 cups chicken stock no sodium preferred
Special Equipment
crockpot/slow cooker

Instructions
In a small bowl, mix together 2 tbsp butter with the 1.5 teaspoons soy sauce, the garlic powder, ginger power, 1 teaspoon of salt, and 1/2 teaspoon pepper. Pat the turkey breast with paper towels until dry. Optionally tie the breast so it keeps it’s roll shape. Dot the butter mix on the breast, concentrating on the top and sides.