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THERE’S noth­ing bet­ter than an al­co­holic mari­nade for a cut of meat.

I find that the longer you leave it soak­ing the bet­ter. Overnight is ideal.

Gam­mon and cider are to­day’s combo, per­fect for any De­cem­ber Sun­day.

Years ago my wife used to love a lit­tle meat in cider, sadly she’s veg­e­tar­ian now and makes do with a nut roast and some tofu come the fes­tive sea­son! The herbs and spices used for both this and our win­ter fruit com­pote her­ald the ad­vent of Christ­mas cook­ing com­pletely.

The aro­mas are so al­lur­ing that you’ll be dish­ing out mulled wine, mince pies and hot tod­dies be­fore you can say “What time’s White Christ­mas on?”

You’ll even start feel­ing a lit­tle bit Christ­massy too!

Spiced Gam­mon In Cider is per­fect served cold. It can be pre­pared up to three days ahead, mak­ing it ideal for a has­sle-free Box­ing Day op­tion.

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