Two very easy favourites:
Sausage and stuffing rolls. Make up a packet of sage and onion stuffing mix with half of the amount of water suggested on the packet. Reserve some of the fine dust from the bottom of the stuffing packet.
Mix the stuffing mix with an equal quantity of sausage meat.
Get two sheets of shop bought puff pastry. Spread it with mustard/chutney/cranberry sauce/brown sauce....whatever you like.
Divide the sausage and stuffing mixture in two, put down the middle of the pastry. Roll up and egg wash. Before you slice it up, sprinkle on the dust from the stuffing packet. Then slice up and bake until golden. I tend to make a massive batch of these and freeze them before the baking stage and then just oven cook them from frozen as I need them.
To drink....a Noisette cocktail. Pour a glass of fizz, drizzle in some frangelico. Job done and delicious!