Carina Contini makes the perfect mince pies, plus Rose Murray Brown on the best red wines for Christmas
All I want for Christmas is a second series of Sanditon and happy, relaxed eating with all the family
I’ve lost the plot. I’m beyond obsessed with Jane Austen’s Sanditon. If you, like me, find yourself desperate for ITV to announce season two of this adapted last Jane Austen unfinished work, you will know what I’m raving about. If you’ve no clue, then put the eight-part box set on your Christmas list and get the word out there so we get a second series.
This drama has left the book clearly no further finished than the original author’s draft. It has to be put right.
What’s amazing is my 15-year-old daughter has become as afflicted as I am. She was never an Austen fan, but this has opened a new chapter in her book collection. We’ve both read the screen novel by Kate Riordan, we’ve downloaded all episodes and I was given The World of Sanditon by Edinburgh’s Sara Sheridan. I’m even growing a pineapple.
I just love the whole setting of the period. Dining in the 1820s would have involved beautifully decorated porcelain plates and cut glass arranged on grand mahogany tables. All sorts of soups, pies and meats would have been carefully placed at room temperature for guests to help themselves. With dinner lasting for several hours what better way to spend your time than eating and chatting, Regency style?
It reminds me a lot of Christmas Day at Casa Contini. I much prefer cooking and leaving everything on the table, showing off my best tableware and leaving everyone to help themselves.
My daughter and I are hoping our Christmas presents will be the announcement of the second season of Sanditon and we’ll have our happy ever after for Charlotte and Sidney. The plot will be revealed and I’ll be able to enjoy the end of my 49th year in blissful happiness. n
Welsh rarebit
Now this is a Regency recipe that won’t be on your best porcelain but sometimes a wee snack after a lot of Christmas indulging is all that’s needed. The Sanditon fans will get the Gentleman’s Relish reference.
Serves four 300g Isle of Mull Cheddar, grated (keep a little of the grated cheese for sprinkling on top
1-2 tbsp beer
1 organic egg
1 tsp Gentleman’s Relish (optional) or 1 tsp English mustard
1 tsp Worcester sauce pinch cayenne pepper
4 thick slices of sourdough bread, buttered
1 Mix all the ingredients, apart from the bread and the additional cheese, together.
2 Spread generously on the bread and sprinkle with the remaining cheese.
3 Place on a baking sheet and grill until all the cheese has melted and is bubbling hot.
Jane Austen punch
Another Austen era tradition we are still enjoying today and perfect for sipping in front of the telly with your favourite DVD.
Serves four 750ml red wine
50g caster sugar
1 unwaxed orange, studded with 8 cloves then cut into quarters 1 unwaxed lemon, studded with 8 cloves then cut into quarters 1 stick of cinnamon
1 Place all the ingredients into a pot and gently simmer for 20 minutes or so to allow all the flavours to release.
2 Serve in small glasses.
Mince pies
Mince pies have been made since the 1300s but most probably best enjoyed around Christmas time in the Austen era. This is a lighter pastry, which tastes delicious but needs a little more handling.
Makes around 12 ½ unwaxed lemon, juice and zest ½ unwaxed orange, juice and zest 100g currants
100g sultanas
40g candied citrus peel
½ tsp ground spice
½ tsp ground cinnamon
½ tsp ground ginger
100g soft brown sugar
100g Bramley cooking apples, peeled and grated
100g unsalted butter, melted 125g unsalted butter cut into cubes chilled (and extra to line the tray) 50ml brandy (or favourite tipple) 250g self-raising flour
100g icing sugar
1 egg yolk
2 tbsp ice cold water icings sugar to finish pinch of salt
1 To make the mincemeat, mix all the fruit (apart from the apples),