December Update from LCP

Quick Glazed Ham - serves 10

Nothing says Christmas like a glazed ham and this one is both quick and easy. Perfect!

1/2 leg ham

20-30 whole cloves

250g fine-cut marmalade

2 tsp Dijon mustard

1/4 cup (60ml) brandy

1 tsp arrowroot

Preheat the oven to 180�C.

Remove the skin only from the ham, trying not to remove any fat. Using a sharp knife, cut the fat into a criss-cross pattern.

Place a whole clove into the centre of each diamond, pushing in well.

Put the marmalade, mustard and brandy in a saucepan over low heat, whisking gently until the marmalade dissolves. Continue to cook for a further 5-6 minutes or until the mixture is slightly reduced.

Mix the arrowroot with a little cold water, add to the glaze and cook for another 1-2 minutes, stirring until thick. Set aside for 15 minutes to cool.

Use a large pastry brush to brush the glaze all over the ham, making sure all the fat is covered.

Line a baking dish with baking paper, sit the ham in the dish and cook for 15 minutes. The edges should just be tinged golden. Remove and slice to serve warm or cold.

Notes & tips

Don't be scared off at the thought of glazing a ham. This quick and easy method will give perfect results.

Cheat's Stuffing - serves 6

10g unsalted butter

20ml (1 tbs) olive oil

1 onion, chopped

150ml chicken stock

200g packet bought sage and onion stuffing*

2 tbs chopped flat-leaf parsley

2 tsp chopped fresh thyme

2 tsp chopped fresh rosemary

Heat butter and oil in a frying pan over medium heat. Add the onion and cook, stirring, until just softened but not brown.

Add the chicken stock and bring to the boil. Remove from heat. Combine stuffing mix and onion mixture in a bowl. Add fresh herbs and stir to combine. Season and spread into a shallow, greased shallow pan.

Cover with foil and cook for 20 minutes.

Remove foil and cook for a further 10 minutes.

Serve alongside the turkey.

Classic Tuscan Stew - serves 4

Prep time 15 minutes + 2 1/4 hours cooking

4 tbsp olive oil
3 garlic cloves chopped finely
9 fresh sage leaves chopped, or 1/2 teasp dried sage
1 kg/2 lb cubed lean beef
2 tbsp flour
1 400g can tomatoes
90ml dry red wine
1 beef stock cube
8 small potatoes, boiled
salt and pepper

Heat the oil in a large saucepan and fry the garlic and sage together for about 5 minutes. coat the meat lightly with the flour, add to the pan and cook for 2-3 minutes on each side or until sealed all over and thoroughly browned.

Stir in the tomatoes. Add the wine and stock cube, boil off the alcohol. Cover and simmer for about 45 minutes, checking occasionally to make sure there is enough liquid, adding a little water if necessary.

Season with salt and pepper, stir and recover the pan, cook for another 1 1/4 hours until the meat is tender.

When the meat is cooked, add the boiled potatoes and heat through for a further 10-15 minutes. Serve with a green vegetable.

NB This dish can also be prepared in a casserole dish and cooked in the oven 180/350 degrees or Gas mark 4 for the same time.

Rich Chocolate Mousse - serves 4

75g plain chocolate, broken into pieces

3 eggs, separated

2 tbsp sherry

3 tbsp whipped cream

chocolate curls to decorate

Melt the chocolate in a bowl over a pan of hot water and then add the egg yolks and sherry and mix well.

Whisk the egg whites until stiff then carefully fold them into the chocolate mixture. Divide equally between 4 ramekin dishes and leave in the fridge to set.

Pipe a cream rosette on each mousse and top with chocolate curls to serve.