Non-negotiable Watercress, Chestnut and Leek Sourdough Stuffing
Plus some in between ideas, a HUGE thank you, and that's a Christmas wrap ✨🎄
Well hello my lovely, lovely subscribers. Phew. We are almost there! I’m not going to write to you any more about being ill - for I have so much to be bloody thankful for, and so I’ll focus on that, but in the interests of honesty, this year it really does feel like I’ve been limping towards the finish line of a marathon (not that I’ve ever run a marathon) in terms of getting finished and ready for Christmas. I think that’s just the way it goes some years, right, despite best intentions? Throw in a toddler sleep regression, bugs galore, as well as something rather HUGE which I’ll be chatting more to you about very soon - and, well, let’s just say the title of this newsletter has never been more on the nose.
We are just a few days off now, and here in the Northern Hemisphere, the shortest day is upon us - YAY!!! - and I hope that wherever you are, and whatever you’re doing - if indeed you celebrate Christmas at all - you’re going easy on yourself and not putting yourself under unrealistic amounts of pressure or strain. This time of year can bring up so many memories and emotions - and as I know only too well, the grief of those loved and missed - and I try to remember not to get too caught up in the ridiculous perfectionist frenzy peddled to us by marketing and big business, as, in reality, no-one’s Christmas looks like that. Instead, I like to lean in to the little creative rituals I use to mark this cosy, wintery moment in the year, and make things all that more delicious and joyful. Speaking of which, I thoroughly enjoyed reading about Diana Henry’s Midwinter Reading List on
, which is always a source of wintery calm and inspiration.I actually find making stuffing a form of therapy. Something about sinking my hands into mounds of breadcrumbs, glossy leeks and melted butter. It doesn’t take very long to do, and you just know that Christmas Day You and Boxing Day You will be so pleased you bothered, rather than mucking about with the boxed stuff that tastes like cardboard. And so I come to you with - as promised - my very favourite veggie stuffing of ALL TIME. It’s an update on a legendary stuffing that my mum used to make, so we have Chrissy B to thank largely for this one - and it is all the good things of Christmas handily mixed together in one crispy, damp, aromatic stuffing of dreams. There is bitter, peppery watercress, sweet, crumbling chestnut, sparks of bright lemon zest, buttery leeks and the irresistible crunch of golden breadcrumbs. It’s so easy to make, and vegetarian (because you have your fennel and sausage stuffing right here) and it’s an element that’s become totally non-negotiable on the side of my Christmas plate. And I always, always make enough so that there will be leftovers to cram into turkey sandwiches - though, top tip - don’t serve it all on the table or people will snaffle it up.
My people, I give you my Sherried Watercress, Chestnut, and Leek Sourdough stuffing.
You may have noticed that no chestnuts were harmed in my easy-but-elevated Christmas recipes - well that’s because this stuffing brings all the chestnuts to your Christmas plate (sung to the tune of Kelis’ Milkshake), but also means that you’re not having to faff around with chestnuts on the day. Because friends, you really can and should just make this a day or two ahead - it sits very happily in the fridge and probably becomes even more delicious, as things do tend to. You can also do what I did, which is to make it, bake it, cool it and freeze it, well wrapped and packed carefully to keep out the frostburn, or just make it the day before and refrigerate until you’re ready to bake on the day. My biggest advice is to be cautious with the baking as it can catch on top - if you’re doing it in a really hot oven with your potatoes then foil it to start with and whip off the foil for the last ten minutes to crisp it up.
I thought it would also be nice to remind you about some recipe posts that might be useful for the next couple of weeks, starting with this mulled venison stew which I know some of you are already earmarking for your Christmas/New Year gatherings, and as a treat for all readers, I’ve unlocked a few of my best-loved Midweek Marvel recipes as I know if you’re anything like me you might be scouting around for some quick, easy, non-Christmassy recipes to get you through the in between days.
Brothy pot roast chicken for endless excellent soups
Greens and Beans
Sweetheart cabbage with anchovy spaghetti and chilli pangrattato
Oodles of veg stir fried soba noodles - a great one for leftover Christmas veg
A quick, fridge raid, veg-packed chilli to save you
Please do share with anyone you think would love them.
Before I share the recipe and sign off for Christmas, I want to first say a HUGE THANK YOU to each and every one of you who reads this newsletter. I am utterly blown away by how, in just over ten months we have grown this creative and beautifully communal space into what is now a large part of my job. My hope was that it would come to plug the gap in my work and earnings when my Sunday Times Column finished, and brilliantly, after lots and lots of hard work and thanks to the support of my amazing paid community, it now does just that. I just love the fact that thanks to Substack’s revolutionary model, I’m now connected directly to, and writing exclusively for you guys - my readers - people who have signed up to be here, not just flicked through a magazine or newspaper to find me, and some of whom I’m lucky enough to be getting to know a bit more. My dream is that one day this will be my full time job, and if we keep going the way we are, I really think it could be. I so hope you’ll be a part of that story.
It’s wild to me that there are now over 7000 of you reading this, and my head is constantly fizzing with ideas about how I’m going to grow and shape A Lot On Her Plate over the years to make it even more valuable, exciting and rewarding for you to read and engage with. There are so many more things I want to do down the line, from collaborations with some of my favourite chefs, restaurants and food writers, more reader recipe competitions with you guys, to more video, audio and online cookalongs. I really hope you’ll stick around and help me to grow and shape this newsletter into something even more fun, delicious and exciting in the long term.
I’ll be back with more brand new recipes, and ramblings and some big news for you after the Christmas break, but for now, I’m wishing you all a very gorgeous Christmas, and lots and lots of love for a healthy, prosperous new year. Which just leaves me to share the recipe, and as always please let me know how you get on with it, I just love the idea of my mum’s stuffing 2.0 becoming a regular thing on your Christmas plate, whether you’re reading in Chester or California.