The CHEF of an award-winning pub has revealed some of their favourite festive recipes ahead of the big day.
The Fleece Inn, in Bretforton, near Evesham was named in a list of 68 of the best places to go get a Sunday roast in England by Muddy Stilettos.
So whether you are looking forward to cooking the Christmas dinner or you're dreading it - we asked staff from The Fleece Inn what their key pieces of advice are ahead of the big day.
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Nigel Smith, who is the landlord, said: "Don't panic, do a couple of wow dishes that aren't that difficult."
Mr Smith said you could add cumin and coriander to parsnips to add extra flavour.
The 58-year-old also suggested pan-frying liver chicken on toast as a unique starter.
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Jacquie Lisney, who is the chef at The Fleece Inn, revealed some of their favourite recipes that go down a treat on Christmas day.
READ MORE: The Fleece Inn named among the best for Sunday roast
Sticky Toffee ‘Christmas’ Pudding
This is an age-old traditional recipe therefore the ingredients are in imperial measures
Ingredients:
6oz Mixed peel soaked in Port & Brandy
12oz Stoned dried dates
1 Pint boiling water
4oz Butter
12oz Caster sugar
1lb Plain flour
2 Teaspoons Bi Carb
2 Teaspoons baking powder
2 Eggs
1 Teaspoon vanilla essence
Method:
1. Cream together butter and sugar
2. Pour boiling water over dates, add Bi carb
3. Add eggs, flour and baking powder to creamed butter and sugar
4. Add soaked dates, vanilla and soaked fruits
5. Bake in buttered pudding basins at 160c for approximately 35 – 40 minutes of until a skewer come out clean
6. Serve with custard or brandy caramel sauce
Love them or hate them, sprouts will always have a place on Christmas day.
But here is an alternative sprout recipe.
Festive Sprouts
Ingredients:
200 gr Brussel Sprouts (sliced)
50 gr Smoked Pancetta
100 ml Double cream
50 ml White wine
2 Shallots finely chopped
50 gr Parmesan
Method:
1. Sweat pancetta, shallots and sprouts
2. Deglaze with white wine and reduce
3. Add double cream and cook until tender
4. Add parmesan
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