Boxing Day Chelsea Buns

500g/1lb 2oz strong white flour, plus extra for dusting
50g/2oz caster sugar
10g/¼oz salt
40g/1½oz unsalted butter cut into small pieces, plus extra for greasing the tin
2 free-range eggs
2 x 7g sachets fast-acting dried yeast
150ml/5fl oz lukewarm milk
90ml/6 tbsp lukewarm water
280g/10oz cranberry sauce
300g/10½oz roast turkey, shredded
200g/7oz leftover sage and onion stuffing

Preparation method

1. Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water.
2. Mix the ingredients with your hands until a rough dough is formed.
3. Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic.

Watch technique0:00 mins

1. Place the dough into a clean, oiled bowl , cover with a damp tea towel and leave to rise for one hour.
2. Tip the dough out onto a very lightly floured surface.
3. Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger.
4. Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top.
5. Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds.
6. Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching.
7. Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other.
8. Preheat the oven to 200C/400F/Gas 6.
9. When the buns are ready, put them in the oven and bake for 15-20 minutes.
10. After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack.
11. When ready to eat, pull the buns apart to reveal the soft edges.

Swedish Meatballs!

Ingredients

 400g lean pork mince
 1 egg, beaten
1 small onion, finely chopped or grated
85g fresh white breadcrumbs
1 tbsp finely chopped dill, plus extra to serve
1 tbsp each olive oil and butter
 2 tbsp plain flour
 400ml hot beef stock (from a cube is fine)

 Method: In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts – you should get about 20. Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.

 Note: I transfered the Meatballs to a large saucepan whilst frying the next lot. I then covered them all with the gravy and cooked them for awhile as they weren't cooked all the way through after frying them. I also used turkey mince rather than pork and doubled the recipe! The double recipe fed four adults for dinner, James and Jesse for lunch and I still had a portion large enough for me or Jes to put in the freezer. It was delicious!