Supper fit for a tree


One of my ultimate favourite new-traditions-in-the-making is our yearly journey to get the Christmas tree. Last year we got a 5ft tree, this year they only had 6 ft trees left so it's now taking up half the flat. I really hope we can afford a 7ft tree next year. 


As you can probably tell by how cold I look in the photo above, it was freezing work. It became pretty clear on the trek home that a big dinner was in order, not a Christmas dinner per se, but something with the same zest for FEST.

I chopped up a few of the leftover roasted chestnuts from the other day, and added these to Sainsbury's sage and onion stuffing- which is clearly labelled as vegan making things much easier in the supermarket aisle! 


If you're looking for something a little different from roast potatoes, hasselback potatoes are fun to make and give a nice crunchy texture when you've got lots of vegetables in the mix. Get these in the oven before anything else as they take a deceptively long time- around 50 minutes to an hour. 

While trying out various ways of making the tree stand up (no dental floss this year, thankfully) I also chopped and roasted some apples, parsnip, carrots and onions, along with a few Linda McCartney sausages. Once these, along with the stuffing, where all set in the oven, I started on the gravy: chopped mushroom and onion, along with chopped cabbage. Finally I cooked through haricot beans with rosemary, crushed garlic, seasoning and olive oil, mashing lightly once bubbling and allowing the beans to thicken a little as they cooked. Cobbled together and all the tastier for it!