RECIPES, FOOD STYLING AND WORDS REBECCA WOOLLARD PHOTOGRAPHS GARETH MORGANS STYLING DAVINA PERKINS
“There’s no denying Christmas lunch is a challenge. No other meal inspires such trepidation and inner conflict… Should you do something different this year? Will everyone be disappointed if you do – or bored if you don’t? For me, Christmas lunch needs to contain all the traditional elements, but with a few surprising flavours. Most importantly, it needs to work in your kitchen, which means everything cooking at the same temperature, with an even spread of hob and oven dishes. These recipes might look quite fancy, but they’re easy to achieve. I can promise you that, because we cooked the whole menu in a small kitchen for this photo shoot. It works – and it tastes fantastic. I hope you enjoy the planning, that you love the flavours and that you have a very merry Christmas.”
REBECCA WOOLLARD, FOOD EDITOR
MENU FOR 8
Orchard spritz cocktail Mini pissaladières Pear crisps with blue cheese and hazelnuts v
Parcel baked turkey with cider glaze
Crispy pan potatoes v
Stuffed pigs in blankets
Sherry-glazed carrots with parsley v
Roast sprouts, apples and pancetta
Red cabbage in pomegranate juice v
Spiced parsnip purée with golden crumbs v
Sour cherry chutney v
Proper gravy
Christmas pudding
Or, for an alternative Christmas Day dessert, see our Showstopper Puddings Collector’s Edition, free with this issue
Mini pissaladières
MAKES 24. HANDS-ON TIME 1 HOUR, OVEN TIME 20-30 MIN, PLUS COOLING AND CHILLING
MAKE AHEAD
Cook the onions up to 3 days ahead, then chill in an airtight tub; use to top the tarts as in the recipe, but bake for a few minutes longer so the onions heat through. Bake the pastry squares 48 hours ahead and store in an airtight tub in a cool, dry place. Stack carefully – they’re fragile.
• 50g unsalted butter
• 3 large onions, finely sliced
• 320g ready-rolled all butter puff pastry, at room temperature
• 1 medium free-range egg, beaten
• 100g anchovy fillets in oil, halved lengthways, then again widthways
• A few fresh thyme sprigs, picked into tiny sprigs
• 12 pitted black olives, rinsed and cut or torn in half
1 Melt the butter in a large saucepan, then add the onions. Cook over a low-medium heat for 40-45 minutes, stirring often, until the onions have reduced and look sticky and golden. Spread out on a plate and leave to cool completely (see Make Ahead).
2 Unroll the pastry on its paper, trim away any uneven edges and cut into 24 squares. Use the tip of a sharp knife to score a thin border around each square, then brush the border with beaten egg. Transfer the squares, spaced out on their paper, to a baking sheet and chill for 20 minutes. Heat the oven to 200°C/180°C fan/gas 6.
3 Once the pastry haschilled, bake for 15 minutes until puffed and crisp.
Remove from the oven (use a sharp knife to separate any that are stuck together). Press down the middles with the back of a teaspoon, then fill with 1 tsp of the onions. Cross 2 anchovy pieces over each tart, then top with thyme and an olive half.
4 Transfer the tarts to another baking sheet (discard the paper) and bake for 5-10 minutes until the pastry is deep golden and the onions have shrivelled slightly. Serve warm.
PER PISSALADIÈRE 90kcals, 6.1g fat (2.9g saturated), 2.4g protein, 6g carbs (1.3g sugars), 0.8g salt, 0.9g fibre
Pear crisps with blue cheese and hazelnuts
MAKES AROUND 40. HANDS-ON TIME
30 MIN, OVEN TIME 2½– 3 HOURS, PLUS COOLING
FOOD TEAM’S TIPS