Flickering flames, crackling logs, sofa snuggles... come in from the cold to fireside food that’s guaranteed to warm the cockles
Mincemeat and marzipan bostock
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Curried turkey fried rice
PAGE 81
Hot chocolate affogato
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Smoky bacon buns with date ketchup
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MINCEMEAT AND MARZIPAN BOSTOCK
The bostock is a thrifty French pastry, usually made from stale bread and frangipane. We’ve given it a festive yet lazy twist with marzipan, making this gorgeous pud or brunch as easy as it is satisfying.
SERVES 2 VHANDS-ON TIME 15 mins TOTAL TIME 25 mins
◆ 2 thick, slightly stale slices of brioche (or from a small white sandwich loaf)
◆ 2 heaped tablespoons of mincemeat
◆ 65g marzipan, coarsely grated
◆ 1 tbsp flaked almonds
◆ icing sugar, to dust
◆ whipped cream, or ice cream, to serve
For the syrup
◆ 4 tsp caster or granulated sugar
◆ ⅛ tsp vanilla extract or paste
◆ zest of 1 satsuma, plus 2 tsp juice
◆ 1 tsp dry sherry (optional)
1 Make the syrup first. Put the sugar, vanilla, satsuma zest and juice into a small pan. Add 2 teaspoons water and place on a low heat, stirring until the sugar has dissolved. Remove from the heat and stir in the sherry, if using. Set aside to cool. Preheat the oven to 200°C, fan 180°C, gas 6.
2 Put the bread on a lined baking sheet and brush with the syrup until you’ve used it all up. Spread the mincemeat over each slice, then scatter over the marzipan and flaked almonds. Dust the tops with a little icing sugar and bake for 10 minutes until golden brown.
3 Cool for at least 5 minutes before enjoying with something creamy.
NUTRITIONAL INFO 518cals; 17g fat (5g sat fat); 8g protein; 2g fibre; 81g carbs; 60g total sugars; 0.6g salt
Get ahead
You can assemble the bostock a few hours before baking. Just keep covered until you’re ready to bake.
Only £1.40 PER SERVING
CURRIED TURKEY FRIED RICE
The perfect TV supper for two. We’ve taken the classic post-Christmas turkey curry up a notch, with ease being the name of the game.
SERVES 2 GF DF HANDS-ON TIME 35 mins TOTAL TIME 35 mins
◆ 4 tsp vegetable or rapeseed oil
◆ 1 small onion or 2 echalion shallots, diced
◆ 2 small-medium carrots, finely diced
◆ 2 garlic cloves, sliced
◆ 2 tsp mild curry powder
◆ ½ tsp ground turmeric
◆ 1 tsp cumin seeds
◆ 1 tsp nigella seeds, plus a pinch to serve (optional)
◆ 250g cooked basmati rice (from a pouch or leftover, or 125g dried basmati, cooked)
◆ 2 medium eggs, lightly beaten
◆ about 175g leftover roast turkey or chicken, ch
