COTTAGES CHRISTMAS RECIPES

Steps:

• For roofs, break six graham crackers in half, forming 12 squares. Using a serrated knife, cut four squares diagonally in half, forming eight triangles., Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill the bag with chocolate frosting. Pipe frosting on the short edges of two triangles; attach two squares. Repeat three times. Let stand until set, about 1 hour. Frost roofs with vanilla frosting and decorate with candies as desired., For short cottages, break four graham crackers in half, forming eight squares. Pipe chocolate frosting along one side of front of cottage and the adjoining side wall. Place walls at right angles to each other. Repeat with second side section and back. Repeat for second cottage. Let stand until set., For tall cottages, using whole crackers, pipe chocolate frosting along a long side of front of cottage and the adjoining side wall. Place walls at right angles to each other. Repeat with second side section and back. Repeat for second cottage. Let stand until set., Cut doors from remaining cracker. Attach roofs and doors to cottages with chocolate frosting. Decorate as desired with candies and remaining frosting. Let stand until set.

Steps:

• If you are preparing whole chestnuts from scratch, make a small slit in the skin of each one, then blanch in boiling water for about 2 minutes to ease peeling. Drain and, once cool enough to handle, peel off both the tough outer skin and the thin, brown inner skin. Now simmer in unsalted water for 15-20 minutes, until completely tender. Drain and leave to cool. Put the chestnuts (home-cooked or vac-packed) into a bowl and break up roughly with a fork, so they’re crumbled rather than puréed.
• Heat the oil in a large frying pan over a medium heat. Add the onion and celery and sweat for 10–15 minutes, until softened and golden. Add the prunes, chestnuts, herbs and some salt and pepper. Mix well and cook for another 8-10 minutes, stirring occasionally. Remove the pan from the heat.
• When the mixture has cooled a little, mix in all but a handful of the breadcrumbs until well combined. You can add a dash of warm water or veg stock if needed to bring it all together.
• Preheat the oven to 190°C/Fan 170°C/Gas 5. Oil an ovenproof dish and pile in the stuffing, packing it down firmly. Rough up the surface a bit with a fork, then scatter over the reserved breadcrumbs and hazelnuts/pumpkin seeds if including.
• Trickle over a little more oil, and bake for about 30 minutes until nicely browned and crisp on top. Serve hot.