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A CHRISTMAS FEAST to remember

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

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About Delicious Magazine

Make your Christmas and New Year the best ever with our December issue. Shopping’s a breeze with our last-minute gifts, drinks advice and festive taste test. On the sweet side, there’s cake decoration, Scandi baking recipes and 16 pages of showstopper puddings. The River Cottage’s Gill Meller rustles up a fish pie, Theo Randall slow-cooks Italian beef stew and Raymond Blanc makes the best party canapés. For a stress-free Christmas day cook our classic turkey lunch with timeplan or squash and chestnut vegetarian wellington, then roast our cover ham for Boxing Day. Finally, see out the festive season with our recipes for leftovers. Happy Christmas – guaranteed!
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