Crunchy Christmas

Everyone keeps saying the words credit and crunch in conjunction as if it makes a well-known saying. I'm not entirely convinced that 'credit crunch' really is a proper thing, or that I actually need to economise, due to the extraordinary sales taking place everywhere. I may be the exception, however, so here's some thoughts on having a crunchy Christmas!

Now - turkey is a fairly low-cost meat (as well as being low-fat) and can be eaten for about a week after the event, so we're already off to a good start. Choose an extra-massive turkey for Christmas day and you're already economising on meat for the festive period. Buy a jar of Stokes Coronation sauce to whip up some tasty Coronation turkey sandwiches, salads or jacket potato toppings.

Christmas dinner seems to be made up largely of vegetables, which you can buy in large quantities in most supermarkets, making the most of the 2 for 1 deals. Either stick them in the fridge drawer in bags, or freeze them. If you cook vast mountains of vegetables all in one go for Christmas lunch, you can also enjoy bubble and squeak for the next couple of days, either with cold meat and pickles or with omelette and baked beans.

For me. Christmas is all about being able to eke out the supplies for days on end until the shops open again. I don't care if they're open all the way through these days - it's the spirit of the thing! Who cares if lunch is one sausage, some crackers and the last of the brie? It's Christmas!

Winter killing

It nearly happened again! Last Monday, at the first proper whiff of winter, I very nearly said "oh, it's my favourite season!"

I got as far as "oh, it ..." before remembering my solemn vow of loyalty to its older brother autumn.

I've been roasting parsnips til the cows come home (to be made into lovely fillet steak and eaten with redcurrant sauce and roasted parsnips!) and I caught a glimpse of some wonderful sprouts in the supermarket the other day. I've also got cupboards full of pickles, biscuits for cheese, nuts and chutneys for Christmas, so I'm all set for a happy, healthy, warm winter.

Thai-ing up loose ends

Non-authentic pad Thai

Ah, go on then! I've left you dangling long enough and I've even bought a wok in the meantime!

So, this is how I make pad Thai, based on eating it in restaurants and hastily reading a serving suggestion on the back of a noodle packet.

First heat a little bit of groundnut oil in a wok and fry chicken pieces until they start to brown. Shred them up into smaller pieces with a spatula as they're cooking. Add some beansprouts, a tiny bit of red onion and a little bit of shredded cabbage. You could also add some prawns at this stage, if everyone to be involved in the eating process likes fish.

Add some of those ready to wok noodles at this point - preferably the allegedly authentic ribbon ones. Toss them with the other ingredients and drizzle some lime juice, a pinch of brown sugar and a dash of soy sauce in as you're mixing. Fish sauce would be a traditional addition here (again, some people don't like fish!) but it's fine without.

Next, make a well in the centre of the wok and crack two eggs inside. It's a good idea to turn the heat up significantly so that the eggs start to cook immediately. Once they're showing the first signs of solidifying you need to jush them around a bit and mix them into the noodles.

The final topping for this dish is to serve it piled high in noodle bowls with crushed peanuts on top and a lime quarter on one side for extra squeezing!