9 people for Christmas dinner – quite a houseful by our usual standards. For the first time in years it’s actually been worth cooking a Turkey! Catering for 4 children and a vegetarian always throws in a few complications, but this year’s menu should suit everyone. We had what has to be the best turkey I’ve ever tasted, sourced from our local farm shop. Only a few days beforehand they were waddling around the farm, pecking at the cars in the car park through gaps in the fence. Cooked in a simple method similar to that recommended by John Torode, this provided a moist roast with an amazing flavour. The wines were sourced, as usual from my favourite supplier, Laithwaites. Without a doubt, the Pillastro was the feature wine of the meal. To finish, I fancied serving an alternative to Christmas pudding, and came up with a great Zuccotto recipe, which went down a treat. Interested in any of these recipes? Just let me know!
A glass of the finest Champagne!
Beetroot & Blue Shropshire Salad with Rocket & Walnuts
Tennyson, the local Roast Free Range Turkey, with Pinenut Stuffing & Gravy
Roast & Creamed Potatoes
Roast Celeriac, Parsnip & Spicy Beetroot
Roast Brussels Sprouts & Shallots
Broad Beans with Smoked Bacon
Smashed Swede & Carrot
Christmas Pudding & Homemade Vanilla Glace Ice Cream