Christmas Dinner Part 2: All you need to know to make the trimmings a highlight of your feast
Chicken wing gravy, from And for Mains, by Gaz Smith and Rick Higgins. Photograph: Katie QuinnThe more you can prep in advance of putting Christmas dinner on the table, the better. So, how about making a very special gravy now and freezing it until you need it? One less thing to think about. The chicken wing gravy from chef Gaz Smith and butcher Rick Higgins’ award winning cookbook, And for Mains, is textbook.
Best do both I say, that way you just might have enough to go round with the leftovers dinner, and the sandwiches too.A simple herb stuffing is made by softening chopped onion in lots of butter over a low heat, and mixing this with copious amounts of chopped fresh parsley, and sage to taste, along with handfuls of white breadcrumbs. The rind of half a lemon brings a touch of freshness, and add salt and pepper generously.
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