Transform your Christmas gravy or stuffing, knock up a traditional peasant stew or try this Jerusalem mixed grill as a snack
After a non-stop drive from Dorset to Malaga in Spain, my best friend and I arrived at our destination exhausted. I was 18 and everything was new. Our hosts welcomed us into their home with a table of food on a tablecloth that met the floor. I sat down and stretched my feet, which landed in a trough of hot coals. The main course was giblet stew, and I hadn’t yet built a stomach for offal, so I gingerly started my bowl, which to my surprise was incredibly savoury. This traditional peasant stew is made by simmering giblets (and wings) with a handful of rice or soaked chickpeas and stock vegetables (onions, carrots, celery, etc) until tender. Remove the meat (discard any bones and tough bits), then roughly chop, return to the pan and season very generously.
If your Christmas fowl (or, for that matter, any bird at any time of year) comes with giblets, don’t bin them: they are the home cook’s secret weapon, and will transform your festive gravyand stuffing. Other ways to cook giblets include Southern fried gizzards, Turkish pilaf and Jerusalem mixed grill, which makes a show-stopping pre-dinner snack.