This festive Christmas recipe with chipolatas and redcurrants is as Christmassy as pudding. But it won’t turn you into one. Try it.
A few years back, just after Christmas, I made myself two festive promises:
- No more near bankruptcy over present-buying
- No more stuffing my face with chocolate and cheese (and crisps and pie and sweets…)
I had finally woken up to the truth: every January, both my bank balance and my scales were showing me numbers I REALLY didn’t like.
So I decided it was time to change. Time to be kinder to myself. Time to stop overindulging in shopping and eating (not to mention plenty of drinking) throughout December. Time to enjoy a January not drenched in regret.
I’m never going to be the saintly party pooper, glumly sipping water at the office party and turning my nose up at kindly-meant foodie gifts. But there’s a big chasm between being a miserable Goody-Two-Shoes and chowing down on utter rubbish morning, noon and night.
It’s just about a few simple switches – and not throwing all the good intentions out of the window.
This hot chipolata and redcurrant salad is one of those switches. It’s one of my favourite failsafe weapons in the festive foodie battle. For one thing, it could hardly look more festive: bright green veggies dotted with redcurrants and adorned with sausages. And who can resist a Christmas chipolata?
The dressing and sharp sweetness of the redcurrants add those layers of flavour that lift a dish beyond the everyday and make it feel special.
It’s up to you how you spend the pounds in the bank. But I’m here for you when it comes to the ones on your hips. We can do this!
Hot Chipolata and Redcurrant Salad
Serves 2 • Ready in 25 minutes
100g small broccoli florets
1 small shallot, peeled and finely chopped
200g chipolata sausages, snipped into 2cm pieces
100g redcurrants, frozen and then fully defrosted
100g young spinach leaves
For the dressing:
1 tbsp olive oil
½ tsp English mustard
1 tsp clear honey
1 tsp cider vinegar
Salt and freshly ground black pepper
• Steam the broccoli over a pan of boiling water for 5–6 minutes, then set aside to cool.
• Heat a frying pan on a medium heat and add the shallot and chipolatas. Cook for 15–20 minutes, stirring regularly, until the chipolatas are cooked through. Turn off the heat and add the redcurrants. Stir well and leave to rest in the pan for 5 minutes.
• Make the dressing by combining the olive oil, mustard, honey, vinegar and salt and pepper in a small bowl.
• Put the broccoli, watercress and spinach leaves in a large bowl. Stir through half the dressing. Arrange the salad over two plates, distribute the chipolatas and redcurrants evenly between the dishes and drizzle over the last of the dressing.
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