The holiday season is synonymous with family, celebration, and, inevitably, hours spent in the kitchen. To help you reclaim your time and save on electricity, we have curated a selection of festive Wonderbag recipes designed to make your Christmas cooking effortless. From traditional gammon to spicy chakalaka, these dishes use heat-retention cooking to deliver tender, flavourful results while you relax with your guests.

Mulled Cider

Prep time: 5 minutes Stove time: 5 minutes Wonderbag time: 1–2 hours Serves: 4–6

Ingredients

  • 1.5 litres of dry cider
  • 5 tbsp Calvados (or brandy)
  • 400ml apple juice
  • 75g dark brown sugar
  • Zest of 1 large orange, peeled into strips
  • 6 whole cloves
  • 2 cinnamon sticks
  • 1 tbsp whole allspice berries

Method

Pour the cider, Calvados, apple juice, and sugar into a large, lidded pan. Stir over low heat, then add the orange zest and spices. Allow the mixture to simmer for a few minutes until it begins to boil.

Switch off your heat source and place a tea towel at the bottom of your Wonderbag. Swiftly transfer your lidded pan into the Wonderbag, cover with the fabric lid, and secure by pulling the cord tightly. Allow the drink to steep undisturbed for at least 1 hour to infuse the flavours.

Cider Glazed Gammon

This delicious gammon saves you four hours of oven time, ensuring a relaxed festive preparation.

Prep time: 20 minutes Stove time: 50 minutes Wonderbag time: 4–6 hours Serves: 6–8

Ingredients

  • 1.2kg – 1.5kg boneless smoked gammon joint
  • 500ml cider or sparkling apple juice
  • 1 litre cloudy apple juice
  • 5 green apples, peeled, cored, and cut into rough chunks
  • 1 large onion, peeled and quartered
  • 2 cinnamon sticks
  • 15ml coarsely crushed coriander seeds
  • 5ml black pepper

For the glaze and sauce

  • 15ml demerara sugar
  • 15ml cornflour

Method

Place all the gammon ingredients (excluding the glaze and sauce items) into a medium pot. The liquid should cover the meat; if not, add a little water. Bring to a boil, then reduce the heat to low and simmer gently, covered, for 40 minutes.

Place the pot on a mat or cloth inside a sealed Wonderbag for 4 to 6 hours. Once cooked, remove the gammon from the stock and transfer it to a small roasting tin.

Pour off three-quarters of the liquid, blend the apples, and let the apple sauce reduce until it reaches a medium-thick consistency. Adjust the seasoning to taste.

For the glaze, put a ladleful of cooking liquid into a large clean pan. Add the sugar and cook until glossy and translucent. Pour this over the gammon and roast for 15 minutes until browned and caramelised. Serve alongside your apple sauce, red cabbage, and glazed root vegetables.

Oxtail Casserole

Oxtail is a comforting classic that requires careful preparation to become tender. The Wonderbag creates a vibrant flavour and hearty gravy, making the effort worthwhile.

Prep time: 20 minutes Stove time: 50 minutes Wonderbag time: 4 hours Serves: 4–6

Ingredients

  • 1kg jointed oxtail
  • 500g bacon (optional)
  • Salt and pepper
  • 2 tbsp flour
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 2 tsp thyme
  • 2 tbsp brown sugar
  • 200ml red wine (optional)
  • 1 can chopped tomatoes
  • 2 beef stock cubes
  • 450g carrots, sliced diagonally
  • 450g potatoes, sliced diagonally

Method

Season the flour with salt and pepper, then toss the oxtail joints in the mixture until coated on all sides. Heat the oil in a medium- to large-sized lidded pot until sizzling. Brown the oxtail, add the bacon cubes, and then set both aside.

Add the onions, garlic, half a teaspoon of salt, thyme, and sugar to the pot. Cook on low heat for 5 minutes. Pour half of the wine into the pot, scraping the bottom to loosen any flavourful bits.

Add the remaining wine, tomatoes, and stock cubes. Bring the mixture to a boil, then stir in the oxtail, bacon, carrots, and potatoes. Boil for 30 minutes with the lid on. Transfer the pot to the Wonderbag and let it stand for 4 hours. Serve with warm, crusty bread or rice.

One Pot Turkey Crown with Root Vegetables

Prep time: 20 minutes Stove time: 45 minutes Wonderbag time: 4 hours Serves: 4–6

Ingredients

  • 1/2 large onion, sliced thinly
  • 3 carrots, trimmed and sliced diagonally
  • 2 celery stalks, trimmed and cut into thirds
  • 400ml chicken stock
  • 1.5kg turkey crown
  • 4 garlic cloves, peeled
  • 1 lemon, quartered

Rub Ingredients

  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground white pepper
  • 1 tsp paprika
  • 1 tsp dried thyme

Gravy Ingredients

  • 3 tbsp butter
  • 3 tbsp plain flour
  • 1/2 tsp dried thyme

Method

Add the onion, carrots, celery, and stock to a lidded pan and cook on low heat for 10 minutes. Combine all the rub ingredients in a small bowl. Pat the turkey crown dry with kitchen paper. Rub the garlic clove all over the turkey skin, then coat with the spice mix.

Add the garlic cloves and lemon to your celery and carrots, placing the turkey on top. Cook on low heat with the lid on for 30 minutes. Turn off the heat when the stock boils. Transfer the covered pot to the Wonderbag and leave it for 4 hours. The turkey is cooked when the internal temperature reaches 75°C and juices run clear.

Remove the turkey crown, place it in a roasting pan, and crisp the skin in the oven for 3 to 4 minutes.

To make the gravy, strain the stock from the pan and set it aside. Melt the butter in a saucepan, stir in the flour, and sizzle until you have a sandy paste. Slowly add the strained stock, stirring constantly until thickened – season with thyme, salt, and pepper.

Beef Stew

Prep time: 15 minutes Stove time: 35 minutes Wonderbag time: 3 hours Serves: 4–6

Ingredients

  • 1kg stewing beef (feather blade or brisket), cut into large chunks
  • Salt and pepper
  • 2 tbsp flour
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tsp thyme
  • 2 tbsp brown sugar
  • 200ml red wine (optional)
  • 1 can chopped tomatoes
  • 2 beef stock cubes
  • 450g carrots, sliced diagonally
  • 450g potatoes, sliced diagonally
  • Crusty bread for serving

Method

Coat the beef in salt, pepper, and flour. Heat the oil in a medium- to large-sized lidded pot and brown the beef cubes. Set the meat aside. Add the onions, garlic, a pinch of salt, thyme, and sugar to the pot, cooking over low heat for 5 minutes.

Deglaze the pot with half of the red wine. Add the remaining wine, tomatoes, and stock cubes. Bring to a boil, then mix in the beef, carrots, and potatoes. Boil for 20 minutes with the lid on. Transfer to the Wonderbag and leave for 3 hours. Serve with warm, crusty bread.

Chakalaka

Prep time: 10 minutes Stove time: 15 minutes Wonderbag time: 1–2 hours Serves: 4–6

Ingredients

  • 3 tbsp vegetable oil
  • 1 white onion, finely chopped
  • 6 garlic cloves, crushed
  • 1 green chilli, deseeded and chopped
  • Thumb-sized piece of ginger, finely grated
  • 2 tbsp curry powder (mild, medium, or hot)
  • 3 peppers (mix of red, green, or yellow), finely chopped
  • 5–6 large carrots, grated
  • 2 tbsp tomato purée
  • 400g can chopped tomatoes
  • 400g can of baked beans in tomato sauce
  • 2 tsp piri-piri spice blend
  • 2 thyme sprigs, leaves only

Method

Heat the oil in a lidded casserole pan over medium heat. Add the onion and cook until soft and caramelised. Stir in the garlic, chillies, and half of the ginger. Cook for a minute or two, then add the curry powder to form a paste. Add a splash of water if it sticks.

Add the peppers and cook for another 2 minutes. Stir through the grated carrots, coating them well. Stir in the purée, tomatoes, piri-piri spice, and thyme. Add the baked beans. Fill the empty bean can halfway with water, pour it into the dish, and bring to a boil.

Simmer for at least 10 minutes until thickened. Place the sealed pan in the Wonderbag for 1 to 2 hours. Stir in the remaining ginger, season to taste, and garnish with coriander.

Spiced Red Cabbage

Prep time: 10 minutes Stove time: 20 minutes Wonderbag time: 2 hours Serves: 6–8

Ingredients

  • 1 large red cabbage (about 1kg)
  • 25g butter
  • 2 onions, finely chopped
  • Finely grated rind and juice of 1 orange
  • 1 clove
  • 1 cinnamon stick
  • 250ml vegetable stock
  • 30ml red wine vinegar
  • 250ml water
  • 5ml black pepper
  • 5ml salt
  • 30ml brown sugar

Method

Remove the outer leaves of the cabbage, quarter it, and remove the core. Thinly slice the cabbage. Heat the butter in a large saucepan and gently fry the onions until softened.

Add the orange zest and the cinnamon stick, then cook for 1 minute. Next, add the shredded cabbage, and pour in the stock, vinegar, orange juice, and water. Finally, add the sugar and seasoning.

Bring to a boil, then simmer with the lid on for 20 minutes. Transfer the sealed pot to the Wonderbag and leave it for 2 hours.

Glazed Seasonal Root Vegetables

Prep time: 5 minutes Stove time: 7 minutes Wonderbag time: 1–2 hours Serves: 4–6

Ingredients

  • 4 large carrots, sliced diagonally
  • 4 large parsnips, sliced diagonally
  • 2 cinnamon sticks
  • Knob of butter
  • Sugar to taste

Method

Combine all the ingredients in a lidded pot without adding water. This method locks in the nutrients and flavours. Cook for 7 minutes on the stove over medium heat, then place the sealed pot in the Wonderbag for 1 to 2 hours.

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