Christmas Menu

Food shortages and rationing took its toll on the festive feast during the war. Here, Ruth and the Wartime Farm team recreate a carroty Christmas menu.

Starter

Carrot soup

Main

Rabbit with Parsley and Celery Stuffing served with boiled carrots, parsley and potato cakes, gravy and bread sauce.

Pudding

Carrot cake with cream

Sweets

Candied carrot

Carrot fudge

Recipes

(From Ministry of Food pamphlet, pictured)

Parsley and Celery Stuffing

Ingredients:

4 oz chopped celery

2 large onions finely chopped

4 level tablespoons parsley

4 oz stale breadcrumbs

Salt and pepper

2 level teaspoons mixed herbs

1 oz melted dripping

Hot water to mix

Mix all ingredients together adding sufficient hot water to give a soft consistency. Use for stuffing meat and poultry.

Carrot Fudge Recipe

Ingredients:

4 tablespoons of finely grated carrot

1 gelatine leaf

orange essence

Make up the gelatine according to the packet instructions, then mix in the carrots and a dash of orange flavouring. Spread it in a shallow dish and allow to cool. Once set cut into chunks and enjoy!