Christmas Recipe from Angie

I love entertaining at this time of year, I am a great one for everyone setting around the table enjoying a lovely home cooked meal, This year I am looking forward to it even more, While working at Alligator Pear, I have bought myself a lovely selection of items to decorate my Christmas table and make it look even more special that previous years….

I love to take inspiration from items at the shop and use them in my own home, by getting just a few sprigs of bay and holly I know I can make my dining table look like something out of a magazine article.. I just love the Emma Bridgewater’s glassware, it look so lovely mixed in with some antique silver looking candle holders and some sparkling festive baubles… who says you have to just adorn your tree with these beautiful glass objects. I love them just scattered around the table, all different sizes and styles…
I also love to use the smaller tree decorations as table presents, hand tied to your guests napkins they can enjoy these items in there own home for years to come.

If you’re anything like me
you’re bound to have turkey coming out your ears after Christmas… What I love to do with my leftovers is make a Turkey frittata, this recipe tells you how to make a quick frittata - and it uses up all your turkey and trimming leftovers.

Prep time: 5 mins
Cooking time: 10 mins
Total time: 15 mins
Serves: 4

• 350g (12oz) leftover vegetables such as roast potatoes, parsnips, carrots or sprouts
• 175g (6oz) leftover turkey, a mixture of brown and white
• 30ml (2tbsp) vegetable oil
• 6 large eggs, beaten
• 50g (2oz) leftover stuffing, crumbled
• Handful of parsley to garnish

1) Heat a large non-stick frying pan. Chop all the vegetables into bite-sized pieces no bigger than 2cm. Tear or slice the turkey into bite-sized chunks.
2) Add the oil to the hot pan, then the vegetables and turkey. Sauté over a medium heat for 3-4 mins or until the vegetables begin to crisp and are piping hot. Crumble in the stuffing.
3) Beat the eggs with salt and pepper, then pour into the pan. Stir gently for about 1 min or until most of the egg has set. Shake the pan to level the surface and cook for 3 mins until the base is golden and top almost set.
4) Pop under a hot grill and cook for 1 min or until the top has set. Scatter over the parsley and serve hot in wedges with a spoonful of cranberry sauce.

I hope you have a great Christmas and that your Christmas Table shines as bright as mine this year…

Angie

xxxx