Christmas dinner, fresh chicken, roast potatoes, sprouting broccoli and peas.
Fresh chicken from local butcher in Heighington, collected Christmas Eve.
Christmas dinner 2015, carrots, celery, laid in the base of baking tin. This lifts the chicken up off the base, allows air to circulate and aids cooking.
This year a variant. Two carrots, two sticks of celery and a red onion. The celery and carrots chopped into large chunks. The red onion cut into quarters, then halved again.
Chicken smeared with butter (to stop drying out), or would have been had the butter been taken out of the fridge, used olive oil spread instead, add a little salt and black pepper (for flavour). Half a mandarin stuffed inside the chicken. No stuffing. Chicken wrapped in cooking foil to keep in the flavour. Cook for 20 minutes per pound, plus a extra 20 minutes. Weight 5.5 lbs. Cook for two hours at 180 C.
After an hour, remove cooking foil, around the chicken, add roast potatoes and pigs in their blankets.
Last year, par boiled potatoes, then added to roast. This year, roast potatoes from the chiller cabinet in M&S.
Pigs in their blankets, small sausages wrapped in bacon. From Curtis in Sincil Street, a small independent butcher in Lincoln.
Should have stuffed the chicken with a small orange. Er, forgot. Was added, but a mistake as blocked air flow to cook the chicken from the inside.
Sprouting broccoli and frozen peas for vegetables. Bring water to boil, cook for around ten minutes. Add sprouting broccoli, bring to boil, then add peas.
No white wine, white grape juice. Only a con, fizzy water flavoured with concentrated grape juice, sugar added.
Christmas pudding, courtesy of Aldi. Not recommended. Poor quality.
No cream or white sauce, used ice cream.