The Christmas day dinner is arguably one of the most important ones of the year. Busy lives and long distances sometimes mean December 25 is the only day of the year people get together with their family and loved ones.
It is no surprise then that the food we eat on Christmas day is a little bit unique. And, if you are the one hosting this year and want what you cook to stand out, there is one dish you need to prepare.
Often divisive, a lot of people have strong opinions on Brussels sprouts – but this recipe is a game-changer and will leave guests wanting more. Ria Tesia was invited to a festive cookalong with Hotpoint at their cookery school in Peterborough.
The cooking activities were led by home economist Ali Stevenson who oversaw our cooking as we peeled potatoes, simmered gravy, squished stuffing and made Brussels sprouts.
On the menu was succulent roast turkey made in a Hotpoint Multiflow oven (similar to this one here ) served with the sides we cooked. This included make-ahead gravy, which is one of the best I have ever had, and Brussels sprouts.
It was this final dish that I consider to be a game-changer because the finished product was so delicious, I asked to pack to take some home. I have no regrets for making the 90 minute journey home with a small tub of Brussels sprouts rattling around in my handbag.
This Hotpoint recipe by Ali Stevenson is simple and elevates the humble Brussels sprout to next-level-must-eat-now side. I loved the thickened cream sauce and smoky pancetta notes, making this a side that I could happily eat as a main.
Recipe for creamed Brussels sprouts with crispy pancetta crumb
Prep: 10 minutes
Cook: 15 minutes
Ingredients
750g trimmed Brussels sprouts
1tbsp olive oil
100g smoked pancetta cubes
40g toasted ciabatta, blitzed into breadcrumbs
20g butter
200ml double cream
salt and cracked black pepper to season
Method
1. Boil water in a large saucepan, cook Brussels sprouts for three minutes, remove from hot water and blanch by placing in a bowl of ice water.
2. Sauté pancetta in butter for around five minutes until crispy.
3. Add breadcrumbs and fry for another three minutes till everything looks like it has been tanning on a beach and is a gorgeous golden brown.
4. Introduce Brussels sprouts and cream to the party in the pan, simmer for around three minutes till reduced, season and serve.
Christmas day cooking tips
Ali’s knowledge and straightforward instructions made cooking a joy. She shared Christmas day cooking tips throughout the cookalong which I found really helpful.
When preparing roast potatoes, cut with as many angles as possible. More sharp angles mean more gloriously crispy edges which means happier diners on the day.
Gravy which can also be made ahead, is given extra depth by the addition of 100ml white wine and 50ml Calvados. This is optional and you can skip this if serving teetotal guests.
After cooking we all sat down to eat the fruits of our labours on a pretty table set with personalised Christmas crackers. The table featured beautiful foliage runners, The White Company rustic napkins and the scent of pine trees thanks to some wonderfully fragrant tealights from Diptyque.