Merry Christmas! If you’re still contemplating what to serve alongside those delicious meats, here are a few options that will spice up your table, impress your guests and still call to mind the totally traditional Christmas meal.

Menu:

Irish Potato & Sorrel Stuffing

Spicy Sweet Yam & Herb Stuffing

Plantain & Scotch Bonnet ‘Bread’

Yampee & String Bean Salad

Roasted Pumpkin & Eggplant Pasta

Fresh Coconut Rice with Paprika Lentils

Sorrel Compote:

Makes about 16 fl oz

Ingredients:

1 lbs sorrel

1/2 lb white sugar

Juice from 2 limes

Method:

1. Place the sorrel into a large pot along with the sugar and lime juice, cover with water and slowly heat until the sugar is dissolved.

2. Turn the heat up and cook for about an hour, stirring occasionally, and topping up with water if it gets dry.

3. Halfway through the cooking, take out about 8 fl oz of the sorrel water to use in the Irish potato and sorrel stuffing below.

4. The end product should be the consistency of jam, so cook for longer than an hour if still too runny. You will use 12 fl oz of this for the stuffing.

Irish Potato & Sorrel Stuffing:

Serves 12

3 lbs Irish potatoes, peeled

& cut into large chunks

2 oz butter

1/4 cup chopped escallion

8 fl oz sorrel water (see sorrel compote recipe)

1 tsp of your favourite savoury spice

(I use 7-spice powder)

1 tsp salt (or to taste)

1/4 tsp black pepper

12 fl oz of sorrel compote

Method:

1. Place the potatoes in a large pot, cover well with water, bring to the boil and simmer for about 15-20 minutes, until the potatoes are soft. Drain well, return to the pot.

2. Stir in the butter, escallion, sorrel water, 7-spice (or other), salt, and black pepper.

3. As soon as the compote is completely cooked (see above), stir in 12 fl oz. This of course may be done to taste.

4. Use this stuffing in the cavity of your turkey/chicken, placing any remainder in an ovenproof dish to warm in the oven when you are ready to eat.

Spicy Sweet Yam & Herb Stuffing: Serves 8

1.5 kg (about 3 lbs) piece of sweet yam

4 fl oz milk

1 tablespoon Dijon mustard

2 oz butter

1/2 Scotch bonnet pepper, finely chopped

1/4 cup finely chopped escallion

1 tablespoon fresh thyme leaves

1 cup chopped parsley

Salt & black pepper to taste

Method:

1. Preheat the oven to 400F.

2. Roast the yam in the oven for about 1 1/2 hours.

3. Slit the yam open, scrape the flesh out with a large spoon into a bowl, and crush with the milk, Dijon mustard and butter.

4. Stir in the Scotch bonnet, escallion, thyme and parsley, and season to taste with salt and pepper.

5. Stuff the cavity of your turkey or chicken, putting the rest in an ovenproof dish to warm when you are ready to eat.

Plantain & Scotch Bonnet Bread: Serves 12-15 people

Ingredients

2 oz brown sugar

6 oz vegetable oil

2 ripe plantains, sliced

1/4 Scotch bonnet pepper, finely chopped

2 tsps salt

1/2 tsp black pepper

4 fl oz water (more if needed)

2 eggs

12 oz flour

1 tablespoon baking soda

4 fl oz milk mixed with 1 tablespoon white vinegar

Method:

1. Preheat the oven to 325F. Grease and line a shallow rectangular pan (like what you use for cornbread or brownies) with parchment/greaseproof/wax paper.

2. Place the sugar, vegetable oil and plantains in an electric mixer, and beat to chop up the plantains.

3. Place this plantain mixture in a pot, along with the Scotch bonnet, salt, black pepper and water. Bring to the boil and simmer gently for 10-15 minutes, stirring often, to cook the plantain.

4. Remove the plantain from the heat and leave to cool.

5. Sift the flour and baking soda into a large bowl.

6. Beat the eggs in the electric mixer, then add the cooled plantain mixture alternately with the flour and baking soda mixture, and the milk and vinegar mixture.

7. Beat until smooth for a few minutes.

8. Pour this ‘bread’ batter into the pan and bake in the oven for about 18 minutes until just cooked (a skewer or knife will come out of the bread clean).

9. Cut into 24 squares and serve.

Coconut Rice with Paprika Lentils: Serves 12

4 cups white rice

2 cups freshly grated dried coconut (toast 1/2 cup in the oven)

1 large sprig fresh thyme

4 cloves garlic, peeled & smashed

1 large escallion

1 whole Scotch bonnet pepper

1/2 tsp salt

1/2 tsp black pepper

4 cups water

Boiled lentils: These are divided into 2 once cooked – 1 half for today, 1 half next week

1 pack brown lentils

3 escallions, smashed

2 garlic cloves, peeled & smashed

3 large sprigs fresh thyme

Paprika Lentils:

1/2 of the boiled lentils above

1 tin of tomatoes

1 tsp ground paprika

1/2 Scotch bonnet pepper

1/2 cup chopped escallion

Salt & black pepper to taste

Method:

1. Place the lentils, smashed escallions and garlic, and 2 sprigs of thyme in a large pot and cover very well with water. Bring to the boil and cook for 20 minutes until the lentils are soft.

2. Drain the lentils, remove the escallions, garlic and thyme.

3. Split the lentils into two halves, freezing one half for next week’s recipes.

4. Place the other half into a pot with the tin of tomatoes, paprika, Scotch bonnet, remaining sprig of thyme and chopped escallion.

5. Cook for about 15 minutes, adding salt and pepper to taste at the end of cooking. Feel free to adjust seasonings according to your taste.

6. Place 2 cups of rice, 1 1/2 cups freshly grated coconut, thyme, garlic, Scotch bonnet pepper, salt and pepper into a pot, cover with 4 cups water, bring to the boil and then simmer for about 20 minutes until just cooked.

7. Serve the rice in a large wide bowl, pour the lentils on top and sprinkle with the 1/2 cup toasted coconut.

Yampee & String Bean Salad: Serves 8

Ingredients:

2 lbs yampee

1 lb string beans, trimmed & cut into roughly 1- inch lengths

1cup (2 oz) chopped escallion

3 fl oz of the dressing

Dressing:

2 tablespoons Dijon mustard

6 fl oz (12 medium limes) lime juice

6 fl oz olive oil

Salt & black pepper

Garnish:

2 oz (2 small or 1 large) plummy tomato

Method:

1. Preheat the oven to 400F.

2. Place the yampee in the oven and roast for an hour until cooked. Remove from the oven, peel and cut into roughly 1-inch chunks. Place in a bowl.

3. Steam the string beans until just cooked, drain and refresh in cold water. Drain again and add to the yampee.

4. Add the chopped escallion to the yampee and string beans.

5. Make the dressing by whisking all the ingredients together, adding a touch of salt and pepper to taste.

6. Pour the dressing over the yampee, string beans, and escallion, coat well, season with more salt and pepper if desired.

7. Serve in a shallow bowl and top with the concasse tomatoes.

Roasted Pumpkin

& Eggplant Pasta: Serves 8

Ingredients:

6 tablespoons olive oil

1 1/2 lbs pumpkin, sliced into roughly 1 _-inch x _-inch thick pieces

2 medium (1 lb) eggplants, cut into _-inch chunks

1 cup roughly chopped fresh basil

Salt & black pepper – for use on the vegetables & pasta

8 oz penne pasta

Method:

1.Preheat the oven to 400F. Put a large pot of water on to boil.

2. Place the pumpkin onto a baking tray, coat with 2 tablespoons olive oil, season with half the basil, salt and pepper, and place in the oven. Roast for 25 minutes.

3. Place the eggplants onto another baking tray, coat with 4 tablespoons olive oil, season with salt and pepper, and place in the oven. Roast for 35-40 minutes.

4. Meanwhile cook the penne pasta according to instructions on the packet. Drain well and return to the pot.

5. Once the pasta and all the vegetables are cooked, gently mix them together in a large bowl, add the remaining chopped basil, check salt and pepper seasoning.

6. This may be served hot, warm or cold.