Christmas in July Feast
Gather, feast, and make merry this Christmas in July.
Ingredients:
- 8 good-quality chicken or pork sausages
- 1 red onion, cut into wedges
- 250g seedless red grapes, in small bunches
- 2 Tbsp olive oil
- 200g sourdough or day-old bread, torn into chunks
- 2 Tbsp melted butter
- 1 tsp dried sage, or 1 Tbsp chopped fresh sage
- 1 small garlic clove, finely grated
- 80g soft goat’s cheese or feta
- 2 large handfuls rocket or baby spinach
- Small handful toasted pecans, roughly chopped
- Pomegranate rubies and fresh sage leaves, to garnish
- Salt and freshly ground black pepper
Cranberry-Mustard Glaze:
- 3 Tbsp cranberry sauce
- 1 Tbsp wholegrain mustard
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 tsp finely grated orange zest
How To Make The Christmas in July Tray Bake
- Preheat the oven to 210°C.
- Place the sausages, red onion and grapes on a large roasting tray. Drizzle with olive oil, season and roast for 12 minutes.
- Whisk together the cranberry sauce, mustard, balsamic vinegar, olive oil and orange zest.
- Toss the bread with melted butter, sage, garlic and a pinch of salt.
- Turn the sausages, spoon over most of the glaze and scatter the stuffing croutons around them.
- Roast for 15-18 minutes, until the sausages are cooked and sticky and the croutons are crisp.
- Add the remaining glaze while hot. Finish with rocket, goat’s cheese, pecans, pomegranate rubies and fresh sage.
Ingredients:
- 8 thick slices sourdough or country loaf
- 4 Tbsp softened butter, for spreading
- 3 Tbsp wholegrain or Dijon mustard
- 120g festive fruitcake, thinly sliced or roughly crumbled
- 200g Brie, sliced
- 8 rashers streaky bacon, cooked until crisp
- 2 handfuls wild rocket
- Fresh cherries or seedless red grapes, to garnish
- Salt and freshly ground black pepper
- Brandy-Onion Relish
- 1 Tbsp butter
- 1 red onion, thinly sliced
- 1 Tbsp soft brown sugar
- 2 Tbsp brandy, or apple juice for an alcohol-free option
- 1 Tbsp red wine vinegar
- Pinch of salt
How To Make The Merry Monday Melt
- Melt the butter in a small pan. Add the onion and salt, then cook for 6-8 minutes until soft.
- Stir in the sugar, brandy and vinegar. Cook until the relish is glossy and jammy.
- Butter one side of each bread slice. Turn over and spread the unbuttered sides with mustard.
- Layer four slices with fruitcake, Brie, bacon and onion relish. Season lightly and close with the remaining bread, buttered sides facing out.
- Toast in a large pan over medium-low heat for 3-4 minutes per side, pressing gently, until golden and the Brie has melted.
- Rest for 1 minute, slice diagonally and finish with rocket, pepper and fresh cherries or grapes.