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Pork, sage, chestnut and apple stuffing



From the Style & Living team



Host your own feast of St Stephen, with these five failsafe recipes

However you decide to spend your St Stephen’s Day, our quick and easy leftovers recipes are sure to keep stress levels low and appetites high. From intimate family gatherings after church to full-on get-togethers with friends and neighbours, we’ve got you covered. Simply add a few ingredients to your pre-Christmas shop. Start with delicious snacks that use up those seasonal staples, then delight everyone with heady tipples to keep spirits up and the drinks flowing. Go on, give these festive treats a go.
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Irish potato cakes with leek and parsnip

The ultimate Irish leftovers saviour. Use any remaining potatoes and parsnips then throw in some leeks for added flavour.

Serves 8

450g mashed potato
1 medium leek
1 medium parsnip
25g plain flour
2 tbsp vegetable oil


1. Halve the leek lengthways and finely slice. Grate the parsnip.

2. Tip the potato into a bowl. Add the leek, parsnip and plain flour and with clean hands, mix together well. Divide the mash into eight equal pieces then form each into a crumpet-sized cake.

3. Heat the oil in a large non-stick frying pan. Fry the potato cakes in two batches for 4-5 on each side minutes or until nicely browned and crusty.

4. Transfer to a warm plate or oven whilst you cook the remaining cakes.

Serve with a fresh green salad.


Pork, sage, chestnut and apple stuffing

No Christmas meal is complete without stuffing and these pork, sage, chestnut and apple stuffing balls are the perfect St Stephen’s Day buffet addition.

Serves 6

800g cooked pork sausage meat
200g chestnuts
1 large onion
1 cooking apple
10g fresh sage
25g butter
100g breadcrumbs

1. Chop the chestnuts. Peel and chop the onions. Peel, core and dice the apples. Discard the stalks and chop the fresh sage.

2. Heat the butter in a large frying pan. Add the onion and fry for 3-4 minutes until softened. Set aside to cool down.

3. Once cool, mix the onion with the rest of the ingredients and form into balls. Refrigerate until ready for use.

4. Fry for 4-5 minutes on each side then serve.


Boozy mince pie cream hot chocolate

This indulgent recipe is an instant classic and there’s no such thing as too many mince pies.

Serves 6

900ml whole milk
300ml double cream
150g dark chocolate
3 shots Mince-Pie Cream Liqueur

To garnish
Whipped cream

1. Roughly break the dark chocolate.

2. Heat the milk and cream in a pan over a medium heat with the chocolate. Whisk well until the chocolate has melted and the mixture is smooth.

3. Pour into four mugs and add a shot of mince-pie cream liqueur into each. Finish with marshmallows, cinnamon-stick stirrers, whipped cream and grated chocolate.

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