• 4 tbsp redcurrant jelly
  • 1 tbsp Fairtrade caster sugar by Sainsbury's
  • 150 g frozen cranberries
  • 1 tbsp vegetable oil by Sainsbury's
  • 200 g baby button mushrooms, scrubbed
  • 40 g walnut halves, roughly chopped
  • 50 g Merchant Gourmet cooked chestnuts, crumbled
  • 8 frozen Yorkshire puddings
  • 50 g creamy blue Stilton, crumbled
  • 250 g Brussels sprouts, trimmed and halved, to serve
  • 250 g baby Chantenay carrots, halved lengthways, to serve


  1. 1

    Make the cranberry sauce: put the redcurrant jelly, sugar and 200ml water in a small pan. Heat gently until the jelly has melted, then add the frozen cranberries and simmer for 8-10 minutes until the cranberries have burst and the sauce is syrupy, adding a little extra water if needed. Set aside.

  2. 2

    Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6. Heat the oil in a frying pan over a medium heat, then add the mushrooms and fry for 4-5 minutes until just tender and golden. Remove the pan from the heat and stir in the walnuts and chestnuts. Season with freshly ground black pepper.

  3. 3

    Put the frozen Yorkshire puddings on a baking tray and pile in the mushroom filling (don’t worry if a little spills out).Top with the crumbled Stilton then bake for 8-10 minutes until piping hot and the Stilton has melted.

  4. 4

    Meanwhile, steam the sprouts and carrots for 5-6 minutes until just tender. Serve with the Yorkshire puds drizzled with the cranberry sauce.

Nutritional Details

Each serving provides
  • Energy 2056kj 491kcal 25%
  • Fat 21.3g 30%
  • Saturates 4.4g 22%
  • Sugars 26.7g 30%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 569kj/136kcal

Each serving provides

15.8g carbohydrate 1.1g fibre 4.5g protein

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