- 4 tbsp redcurrant jelly
- 1 tbsp caster sugar
- 150 g frozen cranberries
- 1 tbsp vegetable oil
- 200 g baby button mushrooms
- 40 g walnut halves (roughly chopped)
- 50 g cooked chestnuts (crumbled)
- 8 frozen Yorkshire puddings
- 50 g creamy blue Stilton, crumbled
- 250 g Brussels sprouts (trimmed and halved length-ways)
- 250 g baby Chantenay carrots (halved length-ways)
Mushrooms
Baked Creamy Garlic Mushrooms
Ingredients
- 25g butter
- 500g button or chesnut mushrooms (halved)
- 2 garlic cloves, crushed
- Small bunch fresh parsley (roughly chopped)
- 150g crème fraîche
- 150g full-fat cream cheese
- 15g parmesan
- Crusty bread to serve
The Crockford Cookbook 