The perfect accompaniments
Spiced Cranberry Margarita Sauce
Swap the tequila for water or apple juice for a family-friendly version.
500g cranberries, fresh or frozen 75ml tequila, or use water or apple juice
Finely grated zest and juice 1 lime Finely grated zest 1 orange 150g caster sugar
2 cinnamon sticks
1 Mix all the ingredients and a pinch of salt in a medium pan over low heat. Stir until sugar dissolves. Turn up the heat and bubble for 10min, or until most of the berries have burst and the liquid has thickened slightly.
2 Discard the cinnamon sticks, empty into a heatproof serving bowl and leave to cool completely – the sauce will continue to thicken on cooling.
3 Chill until needed. Serve.
PER SERVING 110cals, 0g protein, 0g fat (0g saturates), 21g carbs (21g total sugars), 2g fibre GET AHEAD
Make, cool, cover and chill up to 3 days ahead. Alternatively, freeze in an airtight container for up to 1 month. To serve, defrost in fridge (if frozen).
Garlic Bread Sauce
We all know how moreish shop-bought garlic bread is, so we’ve turned it into the most flavourful bread sauce. You’ll never look back! 225g garlic bread baguette 25g butter
2 shallots, finely chopped 750ml whole milk
2tbsp double cream Freshly grated nutmeg, to taste, plus extra to garnish
Small handful parsley, finely chopped
1 Cook the garlic bread according to the packet instructions. Cool completely, then whizz in a food processor to make fine breadcrumbs.
2 Melt the butter in a medium pan over low heat and cook the shallots for 5min, until softened. Add the milk, breadcrumbs and plenty of seasoning. Bring up to a simmer and cook, stirring, for 2-3min, until thickened.
3 Stir through the cream, nutmeg and parsley. Check seasoning. Transfer to a warmed serving dish, grate over some extra nutmeg and serve.
PER SERVING 203cals, 5g protein, 13g fat (8g saturates), 17g carbs (5g total sugars), 1g fibre
GET AHEAD Prepare to end of step 2 up to a day ahead. Pour into a container and lay baking parchment or clingfilm on the surface. Cover and chill. Alternatively, freeze for up to 1 month. To serve, defrost overnight in the fridge (if frozen), then warm through in a pan and complete recipe, loosening with extra milk, if needed.