Surfeit of parsnips? A few too many sprouts? The festive season is a time of good cheer – and plenty of rich pickings
Tonight, the expectation. Will the goose be juicy? Will the pudding flame? Is Santa going to come? And tomorrow, let me assure you, will be just fine. (A first-time cook recently confided in me that she was terrified. I told her not to worry. We all are.) My thoughts, though, are already on the days that follow. To my mind, these are the days of real feasting.
There will be, come what may, that magnificent annual doorstop of a sandwich, with pickings from the roast bird or nut roast, layers of stuffing, apple sauce and fresh watercress, and plates of fried plum pudding with brandy butter to follow. With luck, we will also tuck into a fry-up of bits and pieces from the fridge, or bubble and squeak made in the old cast iron pan with leftover potatoes, sprouts and, best of all, nuggets of leftover sausage and bacon.