Christmas is getting more expensive than ever in the cost of living crisis, but The Big Issue is here to help. We’ve teamed up with top chefs and asked them for their ideas for a cheap Christmas dinner that won’t break the bank.
Ben Mulock, exec chef at restaurant group Balans, has suggested combining the turkey and stuffing to create a delicious dish. He tops it off with Brussels sprouts, Yorkshire puddings and roast potatoes! It’s a great take on a classic Christmas dinner.
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- How to make Christmas dinner for the whole family for just £20
Mullock said: “We’ve combined the turkey and stuffing into one delicious juicy parcel of meat and gone for some pigs and blankets Brussels sprouts for this family Christmas dinner on a budget. Also featuring our ultimate roast potato and Yorkshire pudding recipes.”
Recipe for a budget-friendly Christmas dinner
Serves 4
Ingredients
- 6-8 large potatoes
- sunflower oil
- a bunch fresh rosemary
- 1 x bulb garlic
- 300g carrots
- 1 tbsp runny honey
- 1 tbsp wholegrain mustard
- 80g plain flour
- 2 eggs
- 200ml milk
- 4 x turkey breast steaks
- Packet of your favourite stuffing mix
- 200g Brussels sprouts
- 1 onion, finely chopped
- 1 x pack bacon lardons
- 4 x sausages, meat removed from their skins
- your favourite gravy granules
- cranberry sauce to serve
Method
- Preheat the oven to 200c. We’re going to start with the roast potatoes as we want lots of time to get them golden, crispy and delicious.
Ben’s ultimate roast potatoes:
- Peel and cut your potatoes into evenly sized chunks. Boil in salted water until just tender, with a couple of cloves of garlic and a few sprigs of rosemary. This will ensure the potatoes are perfectly seasoned throughout.
- Drain and shake the potatoes about a bit to make sure there are some rough edges.
- Get some sunflower oil smoking hot in a baking tray and carefully add the potatoes and season generously.
- Turn them every 20 minutes. Half way through, add the garlic cloves and rosemary you used in the water to boil the potatoes to the tray. Because they have been poached, this will ensure they won’t burn but will turn deliciously caramelised.
Honey and mustard glazed carrots: