Tasty Christmas recipes from expert Simon Brown


Simon BrownWith Christmas day fast approaching, we felt that we needed a little extra help in making the meal everyone has waited all year for.

We asked our lovely guest, Simon Brown, to give us a few hints and expert tips to make this Christmas the best one yet.

Take a look at the videos below on how to cook the perfect turkey, how to make crispy roast potatoes and he's also got a fab recipe for all those leftover sprouts!

Plus if you're not a meat-eater, check out this recipe for a festive vegetarian nut roast

Simon say's "I really like to serve a good nut roast for any vegetarian guests since it complements all the other elements of Christmas lunch so well. Although some people still think of this as somewhat of a joke, if you try this recipe you’ll have the last laugh..!"

Ingredients: 2 onions, 1 green pepper, 15ml/1tbsp olive oil, 225g/8oz hazel nuts, 85g/3oz wholemeal breadcrumbs, 1 clove garlic, 1 sprig fresh mixed herbs, 225g/8oz vine tomatoes, salt and pepper, 1 egg.


1) Peel and finely chop the onion and de-seed and finely chop the green pepper.

2) Heat the olive oil in a frying pan and gently fry the onion and pepper until soft. Meanwhile, finely chop the nuts, place in a large bowl and add the breadcrumbs, peeled and crushed garlic and the finely chopped herbs and mix together.

3) Now add the cooked onion and pepper and some seasoning and stir-into the mixture then add the beaten egg and mix thoroughly. Lightly oil a 1kg/2lb loaf pan and spoon-in the mixture, pressing it down well into the corners and levelling the top.

4) Now bake at 200°C/Gas mark 6 for 30-40 minutes until golden brown. Turn out onto a warm serving plate and serve cut into thick slices with vegetable stock gravy.

If freezing, allow to cool then wrap the loaf pan in cling film and freeze for up to a month. Remove the clingfilm, cover the top with foil and re-heat at 180°C/Gas mark 4 for 30 minutes. Serves 3-4.

How to spice up sprouts

Why, oh why do sprouts get such bad press?

I wonder if it’s because they are often over-cooked and a bit soggy. Make sure you only cook yours until they are just tender when speared with a sharp knife, but still a bright, fresh green. They’re even better steamed rather than boiled.

To add a bit of a twist, try frying some chopped, smoked bacon lardons in a pan until crispy then tossing in the cooked sprouts and some chopped fresh thyme at the end before piling into a warm vegetable dish, yummy!




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