BBC Radio 2 – A Taste of Christmas – Recipes—

A Taste of Christmas‘ airs on BBC Radio 2, Monday 24th December 2018, midday-2pm.

Prue Leith’s Mac & Cheese:

Serves 6


1 small cauliflower

300g macaroni

40g butter

40g plain flour

Good pinch chilli flakes

½ teaspoon Dijon mustard

800ml milk

Salt and freshly ground black pepper

400g strong Cheddar cheese, grated

100ml single cream

2 tbsp of fresh white breadcrumbs

1 tsp caraway seeds


Trim the outer leaves and the end of the stalk from the cauliflower. Cut round the stalk to cut off the florets (halve any large ones). Bring a pan of salted water to the boil and drop the florets into it. Simmer for 8 minutes, then drain.

Cook the pasta, uncovered, in a large pan of rapidly boiling salted water. The water must boil steadily to keep the macaroni moving freely and prevent it from sticking to the saucepan. Leave the lid off to prevent boiling over. Cook the macaroni until it is just tender. Drain well and rinse under hot water to remove surface starch that would make it sticky.

Melt the butter in a second, heavy or non-stick, saucepan and add the flour, chilli flakes and mustard. Cook, stirring, for 1 minute. Remove from the heat. Gradually pour in the milk, whisking until smooth. Return to the heat and stir until boiling. Simmer, stirring all the time, for 2 minutes. Remove the pan from the heat.

Stir in all but 2 tablespoons of the cheese and once melted add the cream and stir. Season the sauce to taste with salt and pepper. Mix the macaroni into the sauce. Turn half the mixture into a shallow ovenproof dish. Lay the pieces of cauliflower on top, and finish with another layer of pasta mix.

Mix the rest of the cheese with the breadcrumbs and sprinkle evenly over the sauce; make sure that all the sauce is covered, or it will form brown blisters under the grill.

If eating straight away, while everything is hot, turn the grill to its highest setting and grill until the top is brown and crisp.

If the dish is for later, refrigerate now and half an hour before serving put it into the middle of a preheated oven set at 200°C/fan 180°C/gas mark 6 until the top is brown (about 20 minutes).

Sprinkle with the caraway seeds before serving.


Tom Kerridge’s Turkey & Chestnut & Cranberry Stuffing:

Serves 10


1 x 3/ Kg Turkey

For the stuffing:

1 x onion peeled and diced

500g sausage meat

150g vacuum packed chestnuts chopped roughly

150g cranberries

70g peeled green pistachio

20  sage leaves chopped fine

80g fresh bread crumbs

Zest of one orange

3 tsp cracked black pepper

3 tsp table salt

1 x clementine

250g butter

250ml water

1 bunch of thyme


This is my super easy Christmas roast, first thing in the morning I would take the turkey from the fridge and remove the giblets.

Next leave the bird to come up to temperature for an hour or so.

Whilst this is occurring heat a little nob of butter into a sauce pan and fry the onions until soft.

Next add the chopped precooked chestnuts and fry until golden brown, spoon out onto a tray and place in the fridge for the onions to cool.

Once the onions are cool add them to a large mixing bowl along with the sausage meat, cranberries, pistachios, sage orange zest, bread crumbs and seasoning. Work the mix into a large meat ball.

Then before you press in to the Turkey cavity press the clementine into the middle of the meat ball, this will help steam and keep the bird moist.

Lay the turkey onto a tray along with the thyme, flood the roasting tray with water.

Next smear butter all over the Turkey breast until you have a butter coating on the breast, lightly score the legs and then season the bird all over.

Place the turkey into a pre heat oven 180c calculate 500g per 20 minutes of cooking time. If your bird is 3kg then cook the bird for 2.5 hours to check the bird is cooked press a digital probe into the thickest part of the turkey leg. If it reads 72c and above remove from the oven and baste with the cooking juices.

Cover with foil and leave for 30 minutes to rest, resting the bird properly will vastly improve the turkey meat.