Jamie's old English Christmas rub

Christmas rub

Serves 8

  • 1 orange

  • 1 lemon

  • 4 fresh bay leaves

  • 4 allspice berries

  • 2 tablespoons fennel seeds

  • 8 tablespoons sea salt

  • 1 stick cinnamon

  • 4 sprigs fresh rosemary, leaves picked

  • 4 sprigs fresh thyme, leaves picked

  • ½ nutmeg

Use a speed peeler to peel 4 good-sized strips of zest from the orange and lemon. Add these to a mortar with the bay leaves, allspice berries, fennel seeds and a pinch of salt. Crumble in the cinnamon stick, then pound the lot with the pestle until it's well broken down. You'll have to get stuck in as this will take a few minutes! If you're feeling lazy you could use a food processor, but I personally think the results are better if you do it the old-fashioned way.



Once you've got a rough powder (don't worry too much if there are still a few bigger bits left), add the rosemary and thyme leaves and pound again until these are bashed up, too. Finally, add the rest of the sea salt, grate in the nutmeg and give it all a good mix with a fork. The rub will keep in an airtight container for a couple of weeks.

Nutritional Information

Jamie's old English Christmas rub

Revs up roasties and more

0 foodies cooked this
Sprinkle this herby, spicy, zesty mixture on your Christmas lunch veggies for loads of extra flavour
Serves 8
10m
Super easy
Print this recipe
Method

I knock this rub together every Christmas and it never lets me down. It's dead easy, only takes a few minutes to make and adds a brilliant Christmassy flavour to all my roast meats and veg. Try a good pinch of it on your Christmas roasties!

Use a speed peeler to peel 4 good-sized strips of zest from the orange and lemon. Add these to a mortar with the bay leaves, allspice berries, fennel seeds and a pinch of salt. Crumble in the cinnamon stick, then pound the lot with the pestle until it's well broken down. You'll have to get stuck in as this will take a few minutes! If you're feeling lazy you could use a food processor, but I personally think the results are better if you do it the old-fashioned way.

Once you've got a rough powder (don't worry too much if there are still a few bigger bits left), add the rosemary and thyme leaves and pound again until these are bashed up, too. Finally, add the rest of the sea salt, grate in the nutmeg and give it all a good mix with a fork. The rub will keep in an airtight container for a couple of weeks.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 11
    1%
  • Carbs 0.9g
    0%
  • Sugar 0.0g 0%
  • Fat 0.4g 1%
  • Saturates 0.1g 1%
  • Protein 0.4g 1%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 orange

  • 1 lemon

  • 4 fresh bay leaves

  • 4 allspice berries

  • 2 tablespoons fennel seeds

  • 8 tablespoons sea salt

  • 1 stick cinnamon

  • 4 sprigs fresh rosemary, leaves picked

  • 4 sprigs fresh thyme, leaves picked

  • ½ nutmeg