This has been, I think, the best Christmas of my life. The family all together on the 25th, the gifts I gave seem very much appreciated (particularly a cardigan to my Grandfather), the gifts I received were just WONDERFUL (such as a number of useful books and equipment for my travelling!) … And my Mum cooked a terrific lamb Christmas dinner with a prawny starter!

Every Christmas for years now, my Grandmother and I have played happy helpers to my Mother in the preparation for Christmas dinner. My Grandma is responsible for the peeling and chopping of veg and the ever important carving of the meat. She’s notoriously good at it, while I’m yet to learn how to slice anything thinner than a dictionary. My role is to provide assistance with the afore mentioned veg as appropriate, but THIS YEAR I’m so proud to say I was promoted! This year I was IN CHARGE of Roast Potatoes and Yorkshire Puddings!

This decision was made by my Mum after she tried the spuds and puds I cooked alongside the Mulled Beef for us a couple of weeks ago! They went down a treat with her, and I’m pleased to say they received a similar response with Christmas Dinner!

Smashed Spuds

1. Pre-heat the oven to 180

2. Fetch your potatoes and cut them to your preferred roast potato size but DO NOT PEEL THEM! Instead, simply score the skins

3. Bring a pan of water to the boil with a little salt. Plonk your potatoes inside and boil for 10 minutes.

4. While they’re boiling away, take a roasting tin and put 3 big scoops of solid duck fat inside. Pop the tin in the oven and let the fat melt and become hot.

5. Drain your potatoes, then return them to the pan, sprinkle with salt and give a good hard shake so they look like this:

6. And now, fetch your tin from the oven and pour the potatoes inside!

7. Place them in the oven. Bake for 30 minutes, the turn them, turn the oven up to 200 and bake for 20 minutes more. Here’s what you’ll get:

Crunchy on the outside, fluffy on the inside!

Yorkshire Puddings

1. Pre-heat the oven to 220c

2. Take a yorkshire/fairy cake tin, and place a little vegetable oil into each mould. Pop it in the oven to become hot.

3. In a jug, place two eggs, 70g of plain flour and 100ml of milk and whizz it all up with a handheld blender until smooth.

4. Now pour a little into the puddles of hot oil that are in your yorkshire pudding moulds.

5. Bake, undisturbed, for 15 minutes.

6. Voila!

My tasks over, I was free to enjoy a lovely Christmas dinner my Mum slaved away to achieved! The classic roast parsnips, the irresistibly tender lamb, and some special sprouts mixed up with roast chesnuts and smoked pancetta… I have to say, it. Was. Perfect.

Hope your Christmas was as delicious as mine!