A Christmas feast to crown all meals

We wish you a Merry Christmas! Christmas Day brings together family and friends in a relaxed atmosphere around the table to tuck into a feast of customary dishes.

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Farmer's Weekly rounded up some mouthwatering recipes to tantalise the tastebuds.

PIGS IN A BLANKET IN A SWEET GLAZE

SERVES FOUR

INGREDIENTS

12 small pork sausages (or however many you want)

12 pieces of streaky bacon (or the same number as you have sausages)

125g brown sugar

15g Worcestershire sauce

15g Dijon mustard

METHOD:

Start with the glaze; put the sugar, Worcestershire sauce and mustard into a small pot.

Put on a low heat on the stove, stirring constantly so that the sugar doesn't caramelise, until it has a smooth 'saucy' consistency. Then remove from the heat and set aside.

Wrap a piece of bacon around each sausage, so that the length of it is as covered as possible.

Place the bacon wrapped sausages in an oven friendly dish, and baste each one with a generous portion of the glaze.

Place in the oven on grill, heated to 180°C, for about 20 minutes, turn them over, baste the other side, and return to the oven for another five to 10 minutes.

Serve hot.

ORANGE GLAZED PORK FILLET STUFFED WITH APPLE. WITH BALSAMIC BABY ONIONS

SERVES FOUR

INGREDIENTS

FOR THE APPLE

2-3 Apples (depending on size) - peeled, cored and chopped into 5mm cubes)

120g butter

60g brown sugar

5g cinnamon

FOR THE PORK

1 decent sized pork fillet

10-12 pieces of streaky bacon

Salt and pepper to taste

125ml orange juice

15g brown sugar

FOR THE ONIONS

500g baby onions

15ml balsamic vinegar

15ml Dijon mustard

75g brown sugar (or honey)

METHOD:

For the pork