Allow your dripping to come up to room temperature so that it is very soft, but not liquid. Parboil, fluff and dry your potatoes. I like to place them on a tray, uncovered in the fridge overnight. When ready to cook, preheat your roasting tray in a ripping hot oven for fifteen minutes first. Gently toss your spuds in a large mixing bowl to thoroughly cover each spud. Then add to your hot tray and roast as normal, turning every so often.

Once your potatoes are about 2/3ds cooked, remove from the oven and drain excess fat from your tray. Sprinkle in the seasoning, saving a good couple of pinches for the end. Thoroughly toss to coat each potato. A full baggie will happily serve 2-2.5kg of potatoes. Keep checking them, making sure they do not burn, giving then a turn every now and then. Once Ready, drain any remaining fat and serve, dusting with the reserved seasoning.

This is good on most things. You can use it in the base of a salad dressing, have it with a ripe stilton, or even mix it with honey to create a ruby glaze for carrots and parsnips. I like stirring it through braised red cabbage and also with cold cut and charcuterie items. But really, it’s a nice fruity mustard, do what you want with it. But don’t use it as an ointment, that won’t be good.

The pot it comes in is microwave safe, but i’ll be completely frank and say that, like most “microwave safe'“ containers, it is an absolute ballache to navigate getting the red hot, now more flexible tub of hot gravy out of the microwave and pour it into a gravy boat. Fuck that. Just put it in a pan and whisk it whilst bringing to a boil. Same for pastry gravy, should you have gotten that one instead.

So, honestly, there isn’t an arsenal of uses I have for this. It’s brown sauce, made from Christmas puddings. Im not claiming to have invented it, but I can’t remember seeing something similar, so it seems that there isn’t that many things that would specifically call for it. However actual brown sauce and christmas puddings share a lot of similar ingredients so one would think you could use it as you would brown sauce, albeit with a festive twist. I would also say that it would be very good with game dishes, or a bit stirred through a rich stew at the end. It is very nice with the charcuterie items, the pork pie and chou farci in particular. Id also say that it is very nice with a slab of Wenslydale, or on a bit of cheese on toast. Go wild with it, we are on this journey of discovery together.

Imagine it as a kind of salted caramel toffee sauce, with a rich, slightly meaty depth of flavour. It’s intended use is to accompany the mince pies, but really you could put it on anything really. It would be good to laquer a christmas pudding, glaze on a sticky toffee pudding or even drizzled on some vanilla ice cream. However you use it, it does need warming up, so it’s nice and fluid and can be poured. Ill not tell you how much butter and cream is in it, but it does mean that when cool or cold, it sets firm. That being said, you could use it at this stage to spread on toast.