Christmas dinner for one

• pork chops↗3
• small apple1

  peeled, half grated, half sliced into wedges

• pecans↗3

  chopped

• white bread↗2 slices

  cut into small pieces

• dried sage↗pinch of
• skinless chicken breast↗1
• streaky bacon↗4 rashers
• Brussels sprouts↗5

  trimmed

• small potatoes2

  cut into quarters

• medium parsnip↗1

  peeled

• clove of garlic↗1

  chopped

• bay leaves↗3
• vegetable oil↗2 tbsp tbsp

  or sunflower oil

• milk↗250ml ml
• cloves↗2
• шалот↗1
• масло↗2 tsp
• бальзамічний оцет↗1 tbsp
• червоне вино↗250ml
• яловичий бульйон↗250ml

  або курячий бульйон (можна приготувати з ½ кубика бульйону)

• маринована червона капуста↗1-2 tbsp
• журавлинний соус1 tsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C fan/gas 6. Squeeze the meat from one pork chop into a bowl, discarding the skin. Place the grated apple in a clean kitchen towel and squeeze out excess liquid, then add it to the mince together with the pecans, a quarter of the bread and the sage. Season, then mix by hand and shape into a thick sausage shape. Make a long slit along one side of the chicken breast, being careful not to cut it in half (it should open like a book). Fill the chicken breast with the stuffed sausage, then wrap it with two strips of bacon so it is completely sealed, securing with a few skewers.

2. 2

   Place the stuffed chicken breast in a large roasting tray. Wrap the remaining bacon strips around the remaining pork chops and add them to the tray around the chicken.

3. 3

   Add the apple wedges, Brussels sprouts and potatoes to the roasting tray. Halve the parsnip lengthwise and lay it, cut side down, on a board. Make very thin, close cuts in the halves of the parsnip that almost, but not completely, go through it — optionally place a wooden spoon on both sides so the knife does not pierce. Transfer them to the tray together with the garlic and two bay leaves. Drizzle with oil and season with salt and pepper. Roast for 40‑45 minutes, or until everything is done. During the last minutes of cooking, baste the vegetables once or twice with oil and meat juices.

4. 4

   Meanwhile, pour the milk into a small saucepan together with the remaining bay leaf, cloves and shallot. Heat gently for 5‑6 minutes, stirring occasionally, or until the shallot begins to soften. Strain the milk into a heat‑proof jug, leaving the shallot and discarding the bay leaf and cloves. Return the milk to the saucepan, add the remaining bread and cook, stirring, until you obtain a thick, porridge‑like sauce. Add half the butter and stir until it melts, then season, remove from heat and set aside.

5. 5

   Slice the remaining shallot, then add it to a deep pan with the rest of the butter. Sauté until lightly golden, then pour in balsamic vinegar. Cook until the vinegar evaporates and becomes thick and sticky, then add wine. Cook until the wine reduces by half, then stir in the broth and bring to a boil until the sauce becomes glossy and thickens slightly.

6. 6

   Gently warm the bread sauce. Slice half of the chicken (leaving the other half for leftovers) and arrange on a plate together with the pork sausages in pastry, baked apple, Brussels sprouts, potatoes and parsnip. Drizzle with the red wine sauce and serve with pickled red cabbage, cranberry sauce and bread sauce on the side.