EACH year people come into my shop and ask what to do if they are only having one or two people over for Christmas lunch or dinner.
Every newspaper or magazine you turn to seems to have every which way to cook a giant Christmas dinner with a huge turkey, so this year I have decided to do the Christmas meal for fewer people.
I dread to think how many people cook a large turkey for a small family and then throw the left overs away after eating cold turkey until they are sick of it.
You can buy dried cranberries at Sainsburys and the game bird is best bought from a Farmers Market or butchers. You could start the meal with some smoked salmon and end with an individual Christmas pudding. What ever you choose to do, Happy Christmas to you one and all.

Christmas Pheasant with Stuffing
If there are two people then you could each have a partridge and for two or three then a pheasant would be good. Partridge would need to be cooked at the same oven temperature but reduce the time to between 30 to 45 minutes depending on your oven.

Ingredients
One oven ready
pheasant;
25g dried cranberries;
A splash of port;
25g of butter;
One small rasher streaky bacon, cut into thin strips;
One clove garlic, peeled and crushed;
One small onion, peeled and chopped finely;
One thin slice white bread, made into crumbs;
A little parsley, chopped;
One dessertpoon of tinned pureed chestnuts;
Salt and freshly ground black pepper;
Two rashers of back bacon.

Method
Preheat the oven to 200C 400F or Gas 6.
Soak the cranberries in the port. Put the butter, bacon, garlic and onion into a saucepan and fry gently for about five minutes or until the onion is soft. Remove from the heat and add the breadcrumbs, parsley, chestnut puree and season with salt and pepper.
Stir well and then stuff into the main cavity of the bird. Any leftover stuffing can be rolled into balls and roasted around the bird. Lay over the two rashers back bacon on the breast of the bird, cover and then cook for 20 minutes, baste and then continue to cook for a further 40 minutes basting occasionally.
Leave the bird to rest for ten minutes before carving.

Red Wine Gravy
Ingredients
A little flour;
A splash of red wine;
One teaspoon of
redcurrant jelly.

Method
To make the gravy, remove the bird from the pan and keep warm. Put the pan over a low heat and sprinkle in the flour. When smooth, add the red wine and redcurrant jelly and stir well. Add some vegetable juices or water if you need more liquid. Test for seasoning and then pour into a gravy boat.

Potatoes and Squash with Cinnamon
Ingredients
Some vegetable oil;
One potato, peeled and cut into small cubes;
One small squash, cut into small cubes;
One medium red onion, peeled and cut into quarters;
Salt and freshly ground black pepper;
Half a teaspoon of ground cinnamon;
A little dried thyme.

Method
Preheat the oven 200C 400F Gas 6. (Same heat as pheasant) Pour a little oil into a roasting tin and heat in the oven. Add all the ingredients and toss well to coat in the oil and cinnamon. Roast in the oven for about 45 minutes tossing occasionally. They are ready when golden brown and crispy.

Sprouts and Creamy Chestnuts
Ingredients
Six chestnuts, peeled and roughly chopped;
225g of Brussel sprouts, trimmed;
Salt and freshly ground black pepper;
One tablespoon of double cream;
A little freshly grated Parmesan, optional.

Method
Bring a pan of water to the boil with the chestnuts. Add the sprouts and some salt and simmer for about eight minutes. Drain and return to the pan. Add the cream and pepper and toss well. Put into a serving dish and then sprinkle with the Parmesan.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk