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Digital Subscriptions > delicious. Magazine > December 2018 > The main event

The main event

“It’s never going to be the easiest meal of the year, but is it possible to put together a Christmas lunch that shimmers with the best seasonal flavours – yet for the cook to maintain sense and sanity? That’s what the food team and I aimed to achieve with this prepahead menu, which riffs on traditional tastes with palate-pleasing new flavours and twists. The menu comes complete with the delicious. guarantee that everything has been tested rigorously. And there’s a bonus: the vegan alternative to the big roast is EPIC. Happy Christmas! ” JEN BEDLOE, FOOD EDITOR

YOUR 2018 CHRISTMAS LUNCH MENU FOR EIGHT

The nibble

Goat’s cheese and chicory crostini with balsamic pickled shallots

The main (and vegan main)

Clementine, thyme and bay roast turkey with zesty sausagemeat stuffing Miso mushroom, squash and chestnut wellington

The sides

Roast potatoes with polenta, balsamic and thyme Roast radicchio with lemon and parsley dressing Carrot, parsnip and mascarpone gratin Sprouts, sugar snaps and spring onions with orange, hazelnut and rosemary butter

The sauces

Clementine and Cointreau cranberry sauce Brown butter sourdough bread sauce

The pud

Sloe gin figgy Christmas pudding with limoncello butter

RECIPES AND FOOD

STYLING THE FOOD TEAM

PHOTOGRAPHS

CLARE WINFIELD

STYLING WEI TANG

Clementine, thyme and bay roast turkey with zesty sausagemeat stuffing

HOW TO MAINTAIN YOUR SANITY ON CHRISTMAS DAY

This menu has been designed with sanity at its heart, so that when the big day comes you can serve all the elements together without collapsing in a heap. The key thing to remember is that the turkey will keep warm for 1-2 hours once it’s cooked – just cover it loosely in its foil. That gives you ample time to whack up the oven, crisp the roasties and finish baking the wellington (if you’re making that too) and gratin.

IMPORTANT Look at The Prep information on each recipe as that tells you how far in advance you can make the recipes and what to do to get them ready to serve.

The nibble for champagne

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About delicious. Magazine

Make Christmas and New Year your best ever with the December issue of delicious. magazine. Festive shopping’s a breeze with our last-minute gifts, one-stop drinks advice and best-buys taste test. You’ll also find Michel Roux’s brunch, Gill Meller’s goose with black pudding, Matt Tebbutt’s soy-braised pork and a beautiful pie from Calum Franklin. Fancy a lie in on the big day? Try our all-in-one-tray lunch or make-ahead turkey dinner. With Gaz Oakley’s vegan feast, Brontë Aurell’s Scandi classics, brilliant yuletide bakes and our panto recipe special, this is the only magazine you’ll need this year. And don’t miss our extra cocktail desserts collection, plus you could win a luxury cruise for 2019. Here’s to a delicious. Christmas!