A thrifty great-grandmother has devised a money-saving festive menu which offers a Christmas day roast dinner with all the trimmings for less than £1 per person.
Lesley Cooper, who has been dubbed 'Quid Queen' for her £1 a day meal-plans which she publishes on her Thrifty Lesley website, has devised a recipe for a roast pork dinner for considerably less than the average spend on a Christmas day lunch...
INGREDIENTS: 1.6kg Asda Butchers Selection British Pork Shoulder joint, 86p for 300g serving (£4.61); Stuffing, 7p for half the pack (Asda Smartprice 85g/15p); 500g Potatoes, 34p (Asda white potatoes, 2.5kg/£1.69); 200g Parsnips, 27p (Asda Chosen By You, frozen, 680g pk/91p); 200g Red cabbage, 14p (Asda 68p/kg) Best for Baking Spread (Asda 250g/49p) Asda English Mustard (25p); Tlbsp value flour
Lesley Cooper's roast pork Christmas dinner
1. First of all prepare your roasting joint. Remove it from the packaging, wipe dry with kitchen roll and season well with s+p. Now place in a roasting tin. Heat the oven to 220C/200C fan/Gas Mark 7. Once heated, cook the joint for 30 minutes.
2. Now reduce the heat to 180C/160C fan/Gas Mark 4 and continue cooking for 1Hr 40 minutes, until the joint is cooked and the crackling crisp.
3. Meanwhile, cut the red cabbage into small pieces, place in a pan and saute gently in a knob of fat for at least 40-45 minutes.
4. Peel the potatoes, cut into pieces and simmer gently in a pan for 10 minutes. Drain and shake gently in the pan to roughen the edges. Melt a little Best For Baking in the pan, season with s+p and tip onto a baking tray.
5. Place the parsnips on a baking tray.
6. Mix half of the packet of stuffing with boiling water as specified on the packet, shape into small balls and place on a baking tray with the parsnips.
7. 30 minutes before your joint is due to come out of the oven, put the potatoes in.
8. 20 minutes later, put the stuffing and parsnips in.
9. When the cooking time for the joint is up, take it out if the oven, put on a dish, cover well with foil and tea-towels and allow to rest. Now make some gravy using the juices in the pan. Put your cooking tin on the hob and heat gently, whisk in a little flour, just enough to thicken it a little, about a tblsp. Add a tsp of mustard. Simmer gently for a few minutes. If you have any redcurrant gently, rosemary/thyme, or a splash of wine, these will all contribute to a flavoursome gravy.
10. Everything should now be ready. Carve 150g pork per person and serve with everything else, reserving a few stuffing balls to have with tea in the evening.