|The glaze is simple - treacle, mustard and sugar.|
|I cooked the cabbage in the buttery turkey juices while the joint rested|
|Turkey, ham, brie and stuffing in a baguette|
|The leftovers for the pie - the sauce was a veloute spiked with white wine|
The rest of the pandoro from the stuffing (which had been sitting in the freezer since I bought it at a knock-down price in January) became a luxurious bread and butter pudding and a base for a rather novel cheesecake, which I will probably post about in the future.
Crab and Crayfish cocktails (serves 5)
100g mayonnaise (I used Hellmans roasted garlic)
11/2 tsp Worcestershire sauce
1 tsp brandy (the brandy idea came from Kavey on twitter, it's a very good one)
1/2 little gem lettuce, cut into fine chiffonade
1/4 cucumber, peeled, seeded and cut into fine dice
1 slice pickled jalapeno chilli, finely minced
1/2 avocado, finely diced
Juice of half a lemon
100g white crab meat
150g crayfish tails
50g caviar/lumpfish roe/salmon roe etc to garnish (optional)
Combine the mayonnaise, ketchup, Worcestershire sauce and brandy, and taste for seasoning. It might need a little more brandy.
Toss together the salad ingredients and divide between serving glasses.
Mix 2/3 of the cocktail sauce with the the crab and most of the crayfish tails, keeping a few aside for garnish.
Pile the sauced seafood on top of the salad, dollop with a little extra sauce and garnish with the reserved crayfish tails and some caviar, if using. Serve with some crisp toast.