The traditional Christmas dinner simply isn’t complete without stuffing, so this recipe should fill that gap perfectly. It comes from the good people at BBC Good Food, and is extremely simply to make, so why not take a look.

If you are looking for a simple yet scrumptious stuffing recipe for Christmas, look no further than these stuffing parcels! Courtesy of BBC Good Food, this recipe takes about 35 minutes including all the preparation. The smokey bacon will add a delicious savoury flavour, and if you take our advice and add some extra fruit, there will be a fantastic contrast of flavour.



  • 170g of sage and onion stuffing mix
  • 24 smoked streaky bacon rashers
  • 12 bay leaves
  • A knob of butter plus extra to grease the baking tin


Step 1-Preheat your oven to 200 degrees celcius/gas mark 6. We recommend using a baking tray or small roasting tin for this recipe. Spread some of the butter over the muffin tin so the stuffing mixture doesn’t stick to the tin. Then start preparing the stuffing by adding 520ml of water to the stuffing mix. Add the other butter and stir well to ensure the mixture is combined. Leave to one side while the mixtures cools and starts to soak up some of the water.

Step 2-Cross over two of the smoked bacon rashers and a bay leaf in each of the spaces in the tin you are using. Place a small amount of stuffing in each space of the tin, then fold the bacon over the top to finish. Secure with cocktail sticks or skewers.

Step 3-Once you have done this to all of the parcels, allow the mixture to cool until you are ready to bake it.

Step 4-Bake for roughly 30 minutes until the stuffing starts to go slightly crispy and is piping hot. Please remember to remove the cocktail sticks before serving! It’s that simply, now all there is left to do is enjoy these delicious stuffing parcels! If you want to mix things up a bit, you could add some fruit and nuts to the stuffing to give it that little bit more flavour!

Source: BBC Good Food 

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Roast Root Vegetables

If you want something hearty to accompany your roast this Christmas, then these roast root vegetables are the perfect side dish for you! There is nothing better than seasonal roast root vegetables as they provide so many fantastic flavours to accompany your meal.

If you would like a change to traditional boiled vegetables this Christmas, here at British Bakeware we believe we have the perfect solution. These roast root vegetables can include whatever you want, but the classics are potatoes, onions, carrots, parsnips and swede at this time of year. Couple these delicious vegetables with herbs and spices, and you have the perfect accompanying dish for your Christmas roast!

Photo by Elin B (view original here)



  • 1 kg seasonal root vegetables
  • 225g shallots
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp cracked black peppercorns
  • A few sprigs of fresh thyme
  • A few sprigs of fresh rosemary
  • Any additional thyme or rosemary to garnish


Step 1-Preheat your oven to 220 degrees celcius/gas mark 7/425 degrees Fahrenheit. Wash all the vegetables and peel them. Cut any larger vegetables in half so they are in larger but still more manageable chunks.

Step 2-You should then place the vegetables in a saucepan and bring them to the boil. Then reduce the heat and let them simmer for between 5 and 7 minutes until they are partly. Be careful not to over boil the vegetables.

Step 3-Once the vegetables are partly cooked, drain them and put them in a roasting tin. Glaze them with the extra virgin olive oil and season them with salt and pepper to your personal taste. For extra flavour, add the sprigs of thyme and rosemary.

Step 4-To get the perfect roast vegetables, you should look to roast for no longer than 35 minutes. After 35 minutes the vegetables should start to crisp and turn a fantastic golden brown colour. To ensure an even cooking process, turn the vegetables over a few times while they are cooking.

Step 5-Now all that is left to do is serve. Garnish with any remaining sprigs of rosemary or thyme if you wish, and that’s it! We think these roast root vegetables are perfect with any meat, but our favourites are roast lamb and roast chicken!

Source: All Recipes 

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This recipe for traditional crispy ciabatta is very easy to make, and before you know it you will have bread that is deliciously crispy on the outside, and light and airy in the middle.

With the Great British Bake Off in to its third week, we thought we would bring you Paul Hollywood’s very own recipe for classic crispy ciabatta for this week’s technical challenge! This scrumptious recipe is easy to make, and will fill your home with a fantastic smell of freshly baked bread! It helps if you have an electric mixer for this recipe, as the dough needs to be very wet in its consistency.



  • 500g strong white bread flour
  • 10g salt
  • 10g instant yeast
  • 40ml olive oil
  • 400ml tepid water
  • Fine semolina for dusting (optional)


Step 1- Lightly oil a 2-3 litre square plastic container. It has to square to help shape the dough!

Step 2- Take the bowl of your electric mixer and add the white bread flour, salt and yeast. It is important that you do not pour the salt immediately on top of the yeast. Also add three-quarters of the water and the olive oil, and slowly start to mix. When the dough starts to bind, add the remaining water and mix for a further 5 to 8 minutes until the dough is smooth and stretchy.

Step 3- Then add the dough to the lightly oiled square plastic container, and cover it with a tea towel. Leave the dough until it has doubled or tripled in size. This should take between 1 and 2 hours, but it is possible that it may take longer.

Step 4- At this point, heat your oven to 220 degrees celcius and line baking trays with silicone paper.

Step 5- Now the fun starts! Cover your work top in flour and add the semolina if you have any. Don’t worry if you don’t have any semolina, as this is optional! Remove the dough from the container carefully, trying to keep it in as much of a square shape as possible. Ensure you handle the dough carefully to try and keep as much of the air inside it as possible.

Step 6- Cover the top of the dough with more flour and the semolina, remember the semolina is optional!.

Step 7- Cut the dough in half lengthways and then cut each half into 2 strips. This should leave you with 4 pieces of dough. Stretch each piece lengthways.

Step 8- Place the 4 pieces of dough on baking trays, and leave it to rest for 10 minutes before baking.

Step 9- Bake the dough for 25 minutes until it turns a delicious golden brown colour. To check if it is baked, tap the base of the loaf. If it sounds hollow, then it is ready! If not, pop it back in the oven until it does sound hollow.

Step 10- Leave the bread to cool on a cooling rack before serving. We recommend serving this will some balsamic vinegar and olive oils. Enjoy!

Source: Paul Hollywood 

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Chicken Satay Skewers

Asian food is one of our favourites. An increasingly popular cuisine for dining out, it is far more rarely attempted in our own kitchens. However, Asian food can be extremely simple to recreate with every ounce of deliciousness if you have the right recipe and the right ingredients!

One of our favourite Asian starts/side-dishes is delicious Chicken Satay – and this recipe for chicken satay skewers is almost better than any you could get in a restaurant! The sweet and spicy peanut sauce is to die for. Serve as starter, side dish or with sticky rice for a delicious main course.



  • 1 garlic clove, crushed
  • 1 1/2 tbsp lemon juice
  • 1 tbsp soy sauce
  • 1 tbsp runny honey
  • 1 tsp peanut butter


  • 4 chicken breasts cut into long strips


  • 1 tbsp vegetable oil
  • 1/2 onion finely chopped
  • 1/2 tsp crushed dried chillies or 1 tbsp sweet chilli sauce (add a little more if you like it spicy)
  • 100g peanut butter
  • 75ml coconut milk
  • 75ml water
  • 1 tsp soft brown sugar
  • 8 bamboo or wooden skewers


Step 1 – Mix together all the ingredients for the marinade in a big bowl

Step 2 – How you’d like your chicken is up to you, you can cut it into chunks or long thin strips. Our preferred method is to flatten the chicken, cover it with cling film and flatten it with a rolling pin. Cut each breast lengthways into 4 or 5 strips

Step 3 – Leave the chicken to soak in the marinade for between 15 and 30 minutes. The longer you leave it to marinade the longer the flavour has to absorb

Step 4 – Soak the skewers in cold water for 20 minutes before cooking to avoid charring or burning

Step 5 – While your skewers are soaking heat the vegetable oil in a pain and saute the onion and chillies (if you’ve opted for the chillies) until browned and cooked

Step 6 – Add the rest of the ingredients (including sweet chilli sauce if you’re choosing this option)

Step 7 – Bring to the boil whilst continuously stirring, then cook for 2 minutes until thickened

Step 8 – Pre-heat the grill

Step 9 – Thread the chicken strips onto the skewers and grill for about 4 minutes each side, turning occasionally to ensure the chicken is cooked thoroughly Step 10 – Serve with some delicious dipping sauce!

Source: Linda-Rd

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