A warming one-pot Christmas Eve dinner, a nifty side for the main event, plus an ingenious way of using up any excess
If Christmas were a one-day affair, perhaps it wouldn’t stir up such a commotion, but, as we all know, it starts somewhere in early November, when the ‘holiday spirit’ is foisted on us from every screen, shop window and side of a bus, so it’s difficult to ignore. The best way to deal with all of this pressure, I find – at least in the kitchen department – is to plan ahead and make sure that what you feed your family and friends before and after the big day is as soothing as can be. My criteria are simple: make it warm, make it hearty and make sure the kids will eat it, too.
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