A message to the cook!

Christmas this year will be like no other - any plans we had are gone and it'll be Christmas at home “a deux”. Nevertheless meals have to be planned and shopping lists prepared.

My message to the cook is, don't forget yourself. We all have our favourites and guilty pleasures – sweet or savoury - so adjust your shopping list accordingly!

I have planned a Christmas Day menu and it's probably as traditional as it has been for many years - it's not difficult if you're a list maker and well organised. Whether there are two of you or twenty two the work is pretty much the same – may be not so many roast potatoes – actually cancel that, is there such a thing as too many roast potatoes?!

What tends to happen though is the Cook is so busy looking after everyone else she (or he) forgets to include herself (or himself). I don't mean on Christmas Day itself – the Cook is generally exhausted and fit for nothing other than a large G&T when everyone is sat down at the table.

I'm taking my own advice and have planned a treat or two. I'll enjoy my treat on Boxing Day or the days following.

It may seem a strange choice but top of my treat list is a Mornay Sauce. Once the sauce is made it can be divided into pots and “freezered” (my new word). Next up – how I'll use it.

Boxing Day brunch will be a mushroom omelette which may include a handful of grated cheese – it could be Gruyere or Mature Cheddar whichever is most convenient. I'll treat myself to Portobellini mushrooms and when I'm in the kitchen doing all things Christmas I'll fry the mushrooms so that all the liquid is absorbed – nobody wants a soggy omelette! I'll box and fridge them until I'm ready. On the day if it's to serve one person (me!) I'll whisk a couple of eggs and add the cheese. I'll heat a small non-stick frying pan, add the cooked mushrooms to the eggs and cheese, add a sprinkle of celery salt and then tip into the pan. Cook for 2/3 minutes then flip and repeat, serve on a warmed plate.

I don't want you to think that I've left H out – he's not keen on mushrooms so he'll get an omelette with ingredients of his choice!

Where does the Mornay sauce fit in? I'll have taken a pot out of the freezer the previous night and fridged. Whilst my omelette is cooking I'll warm the sauce on the hob and then drizzle, generously, over the omelette. It may sound strange – if you're fond of the ingredients you'll love it. I'll serve myself a small jug of extra sauce on the side – just in case.

Here's the recipe :

Mornay Sauce

Serves 4-6

40g unsalted butter

40g plain flour

600ml of milk – I use semi skimmed

150g mature Cheddar cheese

(or a combination of Cheddar and Gruyere)

salt and black pepper

½ tsp Dijon mustard - optional

Melt the butter in a pan and stir in the flour. Cook gently for a minute, stirring – make sure you don't brown the mixture. Gradually add the milk whisking constantly and eventually bring to the boil, whisking until it's smooth and thick. Lower the heat and simmer for 2 minutes, then add the cheese, mustard and season. I'd taste before you add salt – there's salt in the cheese – adjust accordingly.

I can taste it now - Happy Boxing Day brunch!

P.s. If of course you have like minded family and or friends with you then you can make a larger version of the omelette or even two, remembering of course to take out sufficient pots of the Mornay sauce for everyone.

Coming up – my secret ingredient!