Layered Chicken and Pork Terrine
Prawn and Crab Bisque with Rosemary Croûtes
Sizzling Scallops with Pancetta and Sage
3. Christmas Lunch with all the Trimmings
Brandy Butter and Bay Roast Turkey with Best-ever Gravy
Pancetta, Pistachio and Apricot Stuffing
Prosecco and Honey-roasted Roots
Pan-fried Sprouts with Cavolo Nero and Chestnut Crumbs
Braised Red Cabbage and Beetroot
Duck-fat Roast Potatoes with Sage Salt
Toasted Sourdough and Brown Butter Bread Sauce
Whole Roast Cauliflower with Garlic Butter and Caper Dressing
Roasted Vegetarian Quinoa Stuffing
The Ultimate Italian Porchetta
Stuffed Rack of Pork with Cider Gravy
Roast Rack of Venison with Port and Blueberry Sauce
Roast Goose with Jewelled Sherry Stuffing
Lamb Crown with Couscous Stuffing
Twice-baked Goats’ Cheese Soufflés
Jerusalem Artichoke and Shallot Galette
Maple Roots and Barley Upside-down Cake
Stilton, Sweet Potato and Cranberry Pie
Sherry and Mushroom Choux Crown
Beetroot and Shallot Tarte Tatin
Pork and Stilton Sausage Rolls
Dill and Vodka Cured Salmon with Rye Crisps and Whipped Horseradish Butter