I rustled up for Christmas 😘 On my table:

– A large herb and garlic roasted chicken. My preference is a massive chicken but to tell everyone it’s a Turkey. I smother the chicken in half a pack of butter (I make a compound butter by mixing in crushed garlic, thyme, rosemary, sage, and seasoning. I also add a tiny bit of paprika to give the bird a golden colour),  
– Roast parsnips using the Fallow Restaurant method. This is a method where you boil them first and add baking soda to the water to make them extra fluffy before roasting.
– Red cabbage braised in red wine, red wine vinegar, thyme, cranberry, and lots of butter. My own recipe.
– Butter and sage carrots. 
– Pan roasted sprouts.
– Sage and onion stuffing, my own recipe.
– Crispy roast potatoes.

– Pigs in blankets cooked with honey, mustard, and soy.
– Macaroni and cheese (Tini Younger’s recipe).
– Home made gravy. I roast my chicken on top of onion, garlic, carrots, fresh herbs, celery and add a splash of Champagne. This creates a gravy at the bottom of the roasting tin, you just need to add a little stock and thicken with cornflour. 
–  Pol Roger 🍾

This is my 4th year cooking at Christmas and I feel I have perfected it… Merry Christmas!

B❤️