This recipe was submitted by Sara Jane Goodey. I have included the description of how to age the hare.

Great chieftain o' the pudding-race! By Behemoth, from Hippisley Coxe's Book of Sausage

Downsizer's own celebrity chef posted this - must be good!

Lionheart's suggestion for that period between Christmas and the new year.

From Lionheart Although this cheap ‘offal’ meat is undervalued by most of us it makes a very tasty and rich stew which, when served with a large helping of mashed potato, proves extremely satisfying during the long winter evenings. The trick with this dish is to cook it slowly in a relatively low heat, which ensures the meat remains moist and tender.

A festive alternative to poultry by Lionheart.

Another delicious beef recipe from Lionheart.

A doddle to make, and the chicken takes on a wonderful delicate sweet flavour from the vegetables.

Spanish sausage for eating raw or adding to paella, beans, eggs, allsorts! It's spicy!

A traditional Welsh tea loaf (from my traditional Lancashire mother's recipe collection)

Green Rosie's recipe for using up mincemeat after Christmas.

Rice, courgettes, cheese - nice hot or cold.

Recipe given to me by my Mother-in-Law, very tasty ham glaze.

Simple slow cooked and hearty dish, using cheaper cuts.

low GL (glycaemic load) Christmas cake, which is also gluten free.