Pot-roasted pheasant

 

 

Ingredients

For the pheasant

• 1 oven-ready pheasant, legs removed
• 1 tbsp vegetable oil
• 1 smoked bacon rasher
• 2 carrots, roughly chopped
• 1 leek, roughly sliced
• 2 celery sticks, roughly chopped
• 1 onion, roughly chopped
• 1 garlic bulb, halved
• 1 thyme sprig
• 250ml fresh chicken stock
• carrot purée, to serve (see recipe below)

For the potatoes

• 1 medium potato (Maris Piper are good)
• 1 tbsp vegetable oil
• 2 smoked streaky bacon rashers
• 1 thyme sprig
• 100ml fresh chicken stock 
  Prep: 40 mins Cook: 1 hr, 15 mins
  Easy
  Serves 2 
   

  Method

  1. Start with the potatoes. Heat oven to 200C/180C fan/gas 6. Trim the wider side off the potato and cut into 2 thick slices, so each side sits flat in the pan. Heat the oil in an ovenproof frying pan and fry the bacon for 2 mins until crisp. Push the bacon aside; then, over a very high heat, brown the potato slices really well for about 3 mins on each side.
  2. Add the thyme, splash in the stock and place in the oven while you cook the pheasant.
  3. Season the pheasant really well. Heat the oil in a casserole dish and add the pheasant pieces. Spend about 10 mins making sure the meat is well coloured on all sides, using tongs to turn the pieces when needed.
  4. Remove the meat from the dish and add a splash more oil. Sizzle the bacon for 1 min, then add all the vegetables and the thyme. Turn up the heat and brown the vegetables really well. Nestle the legs amongst the vegetables and sit the breast on top. Place in the oven, uncovered, to roast for 25 mins.
  5. Remove the dish from oven, lift out the breast and leave somewhere warm to rest. Pour the chicken stock over the legs and return to the oven for 20 mins to braise. Meanwhile, gently reheat the carrot purée in a pan, stirring in a touch of butter.
  6. Remove the legs from the dish and set aside. Use a potato masher to squash the veg into the sauce to thicken. Season well and strain the sauce into a bowl. Remove the potatoes from the oven, and finely chop the bacon from the potato pan into small bits – you are now ready to carve the pheasant and plate up.
  7. Neatly cut each breast away from the carcass. Slice into 2 and cut each leg through the joint into 2 pieces. Cut each potato in half on an angle. Smear a large spoonful of carrot purée along one side of the plate. Lean the pheasant pieces against each other and lay a piece of potato alongside. Scatter the pheasant breast with the chopped bacon, spoon over the sauce and serve.

Rump steak with quick mushroom and red wine sauce

 

Ingredients

• 1 tbsp sunflower oil
• 2 rump steaks (about 200g/8oz each)
• 140g mushrooms, quartered
• 2 thyme sprigs, leaves removed
• 150ml red wine
• 1 tbsp butter
•   Prep: 5 mins Cook: 10 mins
  Easy
  Serves 2 
   

  Method

  1. Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
  2. Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season.
  3. Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.

Slow-cooked duck legs in Port with celeriac gratin

 

Ingredients

• 2 duck legs
• 2 carrots, roughly chopped
• 1 small onion, roughly chopped
• 1 tbsp plain flour
• 1 bay leaf
• 1 star anise
• 2 cloves
• 2 strips orange skin (with a potato peeler)
• 150ml port
• 500ml chicken stock

For the gratin

• 100ml milk
• 100ml double cream
• 1 garlic clove, squashed
• 1 rosemary sprig
• 25g butter, plus extra for greasing
• ¼ small celeriac (about 100g), quartered and thinly sliced
• 1 small potato, thinly sliced
• grated parmesan, for sprinkling
• seasonal vegetables, to serve
• Cook: 2 hrs, 30 mins Prep 15 mins + infusing
  Moderately easy
  Serves 2 
   

  Method

  1. Heat oven to 160C/140C fan/gas 3. Put the duck legs in a flameproof casserole set over a medium heat. Brown all over, then remove from the casserole and set aside. Pour off all but 1 tbsp of the fat, leave more fat in the pan if you are doubling or tripling (save the drained fat for your Christmas roasties). Add the carrots and onion to the casserole and cook for 5-10 mins or until starting to caramelise. Stir in the flour and cook for 1 min more. Return the duck along with the remaining ingredients. Bring to a simmer, then cover with a lid and put in the oven for 2 hrs.
  2. Meanwhile, prepare the gratin. Put the milk, cream, garlic and rosemary in a pan set over a low heat. Bring to a gentle simmer for 5 mins, then remove from the heat and leave to infuse for 30 mins. Grease 2 ramekins (about 8cm diameter, 5cm deep). Arrange the celeriac and potato slices in the ramekins, seasoning the layers as you go. Remove the garlic and rosemary from the milk, pour over the veg, then dot with butter. Cover tightly with foil and bake with the duck for 1½ hrs.
  3. Once cooked, remove the duck and gratins from the oven. To freeze the duck, cool, then pack into a freezer container, pushing the duck under the sauce. If it doesn’t cover it, lay cling film on top. Use within 2 months. Thaw in the fridge, then reheat in the casserole and complete from Step 4. Increase oven to 220C/200C fan/gas 7. Put a heavy can on top of each foil-wrapped gratin and stand for 15-20 mins, or chill like this until needed. Once pressed, turn the gratins out onto a baking tray, sprinkle with a little Parmesan and bake for 20 mins until golden.
  4. Meanwhile, remove the duck legs from the casserole, strain the cooking liquid into a clean pan and bring to a rapid boil. Reduce the sauce by half until thickened and glossy. Add the duck legs and heat through. Put a duck leg on each plate with a little sauce spooned over the top. Serve with the gratins and seasonal veg.
   

Bicerin - coffee & chocolate drink

 

Ingredients

• small jug of really good quality drinking chocolate
• strong espresso
• sugar, to taste
• single cream
• Easy
  Serves 2
   

  Method

  Make up a small jug of really good-quality drinking chocolate (I use Charbonnel & Walker, which is quite expensive, but tastes fantastic). Make some strong espresso. Third-fill two glasses with the coffee, adding sugar to taste. Add another third of chocolate. Whisk some single cream until frothy, pour over the mocha so that it sits on the top. Drink and enjoy.
   

Foolproof slow roast chicken

 

Ingredients

• butter, for greasing
• 1.6kg chicken
• 1kg roasting potatoes, halved or quartered if large
• 2 whole garlic heads, halved through the middle
• 100ml white wine
• 100ml chicken stock
• 2 stems rosemary, broken into sprigs
• 6 bay leaves
• 1 lemon, cut into wedge
  
  Prep: 15 mins Cook: 2 hrs, 20 mins
  Easy
  Serves  
   

  Method

  1. Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
  2. Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hr then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 mins.
  3. Turn the heat up to 220C/fan 200C/gas 7. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with any pan juices.

Cappuccino cake

 

 

Ingredients

• 250g pack butter, softened
• 250g light soft brown sugar plus 2-3 tbsp
• 300g self-raising flour
• 4 eggs, beaten
• 50g walnuts, toasted and finely chopped (a food processor is easiest), optional
• 200ml very strong coffee (made fresh or with instant), cooled

For the frosting

• 500g tub mascarpone
• 2 tbsp light soft brown sugar
• cocoa powder or drinking chocolate to decorate
•   Prep: 15 mins Cook: 30 mins
  Easy
  Cuts into 12 slices

  Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the fl our and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
  2. Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.
  3. While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you’re making this cake to eat at home, it will keep covered in the fridge for 2-3 days

   

Warm mackerel & beetroot salad

 

Ingredients

• 450g new potatoes, cut into bite-size pieces
• 3 smoked mackerel fillets, skinned
• 250g pack cooked beetroot
• 100g bag mixed salad leaves
• 2 celery sticks, finely sliced
• 50g walnut pieces

For the dressing

• 6 tbsp good-quality salad dessing
• 2 tsp creamed horseradish sauce
  
  Prep: 10 mins Cook: 15 mins
  Easy
  Serves 4 
   

  Method

  1. Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
  2. Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes – they should still be warm.
  3. Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.
   

Hearty winter veg soup

 

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 1 swede, peeled and cut into chunks
• 4 large carrots, peeled and cut into chunks
• 3 sprigs thyme, leaves removed and roughly chopped
• 850ml vegetable stock
• 500ml semi-skimmed milk
• 2 x 410g cans mixed beans in water, drained
•   Prep: 5 mins Cook: 20 mins
  Easy
  Serves 4 
   

  Method

  1. Heat the oil in a large saucepan, then gently soften the garlic without colouring. Tip in the swede, carrots and two-thirds of the thyme, then pour in the stock and milk. Bring to the boil, then simmer for 15 mins.
  2. Ladle a third of the soup into a blender, whizz until smooth, then pour back into the pan along with the beans. Check for seasoning, then return to the heat and warm through. Serve sprinkled with the remaining thyme and some warm, crusty bread rolls.

Quinoa with stir-fried winter veg

 

Ingredients

• 200g quinoa
• 5 tbsp olive oil
• 2 garlic cloves, finely chopped
• 3 carrots, cut into thin sticks
• 300g leeks, sliced
• 300g broccoli, cut into small florets
• 100g sundried tomatoes, drained and chopped
• 200ml vegetable stock
• 2 tsp tomato purée
• juice 1 lemon
• Prep: 15 mins Cook: 15 mins
  Easy
  Serves 4 
   

  Method

  1. Cook the quinoa according to pack instructions. Meanwhile, heat 3 tbsp of the oil in a wok or large pan, then add the garlic and quickly fry for 1 min. Throw in the carrots, leeks and broccoli, then stir-fry for 2 mins until everything is glistening.
  2. Add the sundried tomatoes, mix together the stock and tomato purée, then add to the pan. Cover, then cook for 3 mins. Drain the quinoa, then toss in the remaining oil and the lemon juice. Divide between warm plates and spoon the vegetables on top.
   

Summer-in-winter chicken

 

 

Ingredients

• 1 tbsp olive oil
• 4 boneless skinless chicken breasts
• 200g pack cherry tomatoes
• 3 tbsp pesto
• 3 tbsp crème fraîche (half fat is fine)
• fresh basil, if you have it
•  Ready in 25 mins
  Easy
  Serves 4 
   

  Method

  1. Heat the oil in a frying pan, preferably non-stick. Add the chicken and fry without moving it until it takes on a bit of colour. Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through. Season all over with a little salt and pepper.
  2. Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften. Reduce the heat and stir in the pesto and crème fraîche until it makes a sauce. Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.

Golden veggie shepherd’s pie

 

Ingredients

For the lentil sauce

• 50g butter
• 2 onions, chopped
• 4 carrots, diced
• 1 head of celery, chopped
• 4 garlic cloves, finely chopped
• 200g pack chestnut mushrooms, sliced
• 2 bay leaves
• 1 tbsp dried thyme
• 500g pack dried green lentils (we used Merchant Gourmet Puy lentils)
• 100ml red wine (optional)
• 1.7l vegetable stock
• 3 tbsp tomato purée

For the topping

• 2kg floury potatoes, such as King Edwards
• 85g butter
• 100ml milk
• 50g cheddar, grated
  
  Prep: 30 mins Cook: 1 hr, 45 mins
  Easy
  Serves 10 
   

  Method

  1. To make the sauce, heat the butter in a pan, then gently fry the onions, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 4 mins more. Stir in the herbs, then add the lentils. Pour over the wine and stock – it’s important that you do not season with salt at this stage. Simmer for 40-50 mins until the lentils are very soft. Now season to taste, take off heat, then stir in the tomato purée.
  2. While the lentils are cooking, tip the potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with the butter and milk, then season with salt and pepper.
  3. To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash. Scatter over the cheese and freeze for up to two months (see tips, below) or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.

Mulled apple juice

 

Ingredients

• 1l apple juice
• strips of orange peel
• 1 cinnamon stick, plus extra to garnish, if you like
• 3 cloves
• sugar or honey, to taste
• Prep: 5 mins Cook: 10 mins
  Easy
  Serves 8

  Method

  1. Simmer the apple juice with the strips of orange peel, cinnamon stick and cloves for about 5-10 mins until all the flavours have infused. Sweeten to taste.
  2. Serve each drink with a little orange peel and a piece of cinnamon stick, if you like.

Rhubarb crumble muffins

 

Ingredients

For the muffin mix

• 175g caster sugar
• 175g rhubarb, halved lengthways then diced
• 2 tbsp sunflower oil
• 1 egg
• 1 tsp vanilla extract
• 125ml buttermilk
• 200g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda

For the crumble topping

• 50g light muscovado sugar
• 50g plain flour
• 25g porridge oats
• 1 tsp ground cinnamon
• 50g butter
• Prep: 25 mins Cook: 15 mins - 18 mins
  Easy
  12

  Method

  1. Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
  2. Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don’t worry if it’s a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
  3. Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.

Coffee cocktails & star biscuits

 

 

Ingredients

For the star biscuits

• 200g soft butter
• 140g caster sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 280g plain flour, plus a little extra for rolling

For the cocktails (per person)

• 50ml strong coffee, cooled
• 1 tbsp Kahlúa
• 2 tbsp double cream
• cocoa powder, for dusting 
  Prep: 20 mins Cook: 15 mins
  Easy
  Makes 40 biscuits

  Method

  1. Stir together the butter, sugar, egg yolk and vanilla using a wooden spoon. Stir in the flour – you might need to get your hands in at the end. Tip onto a floured surface and bring together into a smooth dough.
  2. Roll out the dough – half at a time if you like – and stamp out 5-6cm stars. Keep re-rolling trimmings, and you should get about 40 biscuits. Cut out a thin triangle about 2cm long and ½cm wide at one of the indents of each star. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.
  3. Heat oven to 200C/180C fan/ gas 6. Remove cling film and bake the biscuits for 8-12 mins until golden. Cool, then dust with icing sugar. The cooked biscuits can be frozen for up to 3 months.
  4. Mix the coffee and Kahlúa in a Martini glass. Slowly pour in the double cream over the back of a teaspoon so that it gently settles on the top of the coffee. Dust with a little cocoa and serve with a star biscuit slotted onto the glass and a plateful of Mint chocolate truffles, if you like (see 'Goes well with').

   

Beef massaman curry

 

 

Ingredients

• 85g unsalted peanuts
• 400ml can coconut cream
• 4 tbsp massaman curry paste (we used Bart)
• 600g stewing beef steak, cut into large chunks
• 450g waxy potatoes, cut into 2½ cm chunks
• 1 onion, cut into thin wedges
• 4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
• 1 cinnamon stick
• 1 tbsp tamarind paste
• 1 tbsp palm or soft light brown sugar
• 1 tbsp fish sauce
• 1 red chilli, deseeded and finely sliced, to serve
• jasmine rice, to serve
•   Prep: 15 mins Cook: 2 hrs, 10 mins
  Easy
  Serves 4

  Method

  1. Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
  2. Heat 2 tbsp coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
  3. Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

Easy cheesy frittata

 

 

Ingredients

• 2 spring onions, ends trimmed off
• 4 tablespoons of frozen peas, defrosted
• 1 courgette, halved with the ends cut off
• 2 slices of ham
• 100g feta cheese
• 4 eggs
  
  Prep: 5 mins - 15 mins Cook: 30 mins
  Easy
  Serves 4

• Method

  1. Ask a grown-up helper to switch the oven on to 180C/ 160C fan/gas 4. Snip or cut up the spring onions and put them in a bowl. Add the peas to the bowl.
  2. Grate the courgette using your rotary grater, one half at a time, then add it to the bowl.
  3. Cut the ham into pieces with your scissors, if you do this over the bowl it will fall straight in.
  4. Break the feta into the bowl by crumbling it with your hands.
  5. Crack the eggs into a bowl and, if any bits of shell fall in, scoop them out with a spoon. Whisk the eggs until the yolks are mixed into the white.
  6. Pour the eggs into the other bowl and stir. Brush a round ovenproof dish, about 16cm across, with oil. Tip everything into the dish. Ask a helper to put the dish in the oven for 30 minutes or until the egg is set. Serve with salad and crusty bread.
   

Honey-mustard glazed duck

 

Ingredients

• 1 small duck, about 1½ kg/3lb 5oz
• 1 tsp sunflower oil
• 2 tsp five spice powder
• 200g clear honey
• 2 tbsp dark soy sauce
• 2 tsp dry sherry
• 2 tsp Dijon mustard
•   Prep: 10 mins Cook: 2 hrs, 20 mins
  Easy
  Serves 2

  Method

  1. About an hour before cooking, take the duck out of the fridge to come to room temperature. Heat oven to 140C/ 120C fan/gas 1. Pull out and discard any large lumps of fat from inside the duck, then rub it all over with some salt, the oil and five-spice powder. Sit the duck in a roasting tin, then roast for 2 hrs.
  2. For the glaze, mix the honey, soy, Sherry and mustard in a bowl. When the duck has had its time, remove it from the oven, pour off any fat from the tin and baste generously with the glaze. Turn the oven up to 190C/170C fan/gas 5 and roast the duck for a further 20 mins until sticky and bronzed. Remove the duck to a clean dish to catch any juices and allow it to rest for at least 20 mins before serving.
  3. To make a simple gravy, pour the juices from the roasting tin into a jug or bowl and leave to settle. Use a ladle to remove the fat from the juices, then tip the juices back into the saucepan and reheat to serve.

Rhubarb & date chutney

 

Ingredients

• 50g fresh root ginger, grated
• 300ml red wine vinegar
• 500g eating apples, peeled and finely chopped
• 200g pitted dates, chopped
• 200g dried cranberries or raisins
• 1 tbsp mustard seed
• 1 tbsp curry powder
• 400g light muscovado sugar
• 700g rhubarb, sliced into 2cm chunks
• 500g red onions 
  Prep: 25 mins Cook: 40 mins
  Easy
  Makes about 2.25kg/5lb

  Method

  1. Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
  2. Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.

Vegetarian club

 

Ingredients

• 3 slices granary bread
• 1 large handful watercress
• 1 carrot, peeled and coarsely grated
• small squeeze lemon juice
• 1 tbsp olive oil
• 2 dessertspoons reduced-fat houmous
• 2 tomatoes, thickly sliced
•   Prep: 10 mins
  Easy
  Serves 1

  Method

  Toast the bread. meanwhile mix the watercress, carrot, lemon juice and olive oil together. In a small bowl spread the houmous over each slice of toast. Top 1 slice with the watercress and carrot salad, sandwich with another slice of toast and top with the tomato. Lay the final slice of bread, houmous side down, then press down and eat as is or cut the sandwich into quarters.

Sticky slow-roast belly of pork

 

 

Ingredient

• 1.3kg piece pork belly, boned, rind left on and scored (ask your butcher to do this)
• 2 tsp sunflower oil
• 1 tsp white peppercorns, crushed
• 3 large onions, sliced
• 2-3 tbsp clear honey
• 2 tsp ground cumin
• 1 red chilli, deseeded and chopped
•   Prep: 10 mins Cook: 3 hrs, 30 mins
  Easy
  Serves 6

  Method

  1. Heat oven to 180C/fan 160C/gas 4. Lay the pork, skin-side up, on a rack in a roasting tin. Trickle with a little oil, then lightly press on the crushed peppercorns and a sprinkling of coarse sea salt. Place in the oven, then cook for 1 hr. Remove from the oven and baste with the juices. Continue to cook for a further 1½ hrs, basting every 20 mins.
  2. Put the sliced onions in the roasting tin under the pork. Mix the honey together with the cumin and chilli, brush it over the pork, then increase the oven to 200C/fan 180C/ gas 6. Cook for a further 30-40 mins, basting occasionally, until caramelised with a rich, golden glaze over the pork. Once cooked and tender (this can be easily tested by piercing the flesh with a knife), remove pork from the oven, then leave to rest for 10-15 mins.
  3. While the pork is resting, heat the tin on the stove with the onions, adding 2 tbsp water. This will lift any residue from the pan, creating a moist cooking liquor. Season the onions with salt and pepper, then divide between 6 plates. Carve pork into 6 portions, then serve on top of the onions. Pour any remaining liquor over and serve with the Pumpkin mash (below).