A Christmas Menu

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!


Mushroom Soup

Beetroot & Blue Shropshire Salad with Rocket & Walnuts

Main Course

Tennyson, the local Roast Free Range Turkey, with Pinenut Stuffing & Gravy

Leek, Wensleydale & New Potato Strudel 

Side Dishes

Roast & Creamed Potatoes

Roast Celeriac, Parsnip & Spicy Beetroot

Roast Brussels Sprouts & Shallots

Broad Beans with Smoked Bacon

Smashed Swede & Carrot

Buttered Leeks


Christmas Pudding & Homemade Vanilla Glace Ice Cream

Special Chocolate Zuccotto & Cream


Fossilbed Verdelho, Limestone Coast, Australia 2010

Foronda Reserva, Rioja, Spain 2006 

Pillastro Selezione d’Oro, Puglia, Italy 2007 

To Finish

A selection of homemade liqueurs


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