HOLLY BYRNES OUT OF THE BOX
IF Christmas wasn’t complicated enough, measuring your festive dinner against those produced by celebrity chefs could take what little joy may be left for many.
So it’s not only a visual pleasure but a profound relief to watch these offerings from Nigella Lawson and Rick Stein.
She’s the saucy minx of the kitchen, he’s the old sea dog with a fetish for seafood, and taking the fuss out of food is at the heart of what they both do.
A cocktail party provides the inspiration for Lawson’s menu of treats and, if possible, over-use of fairy lights.
Eating ornaments may not be the height of manners, but after seeing the thimble-size turkey meatballs she serves up, hard to even see in a tomato sauce, it may come to that.
Slices of haloumi, nestled in radicchio leaves, with a beetroot dressing, may look seasonal but not entirely filling.
Ditto, the diced gingerbread cake is hardly going to touch the sides when it is cut up in 2cm bites. The heartiest part of the offering are the cocktail sausages, marinated in marmalade and mustard.
No mind, just down a few
Saucy: Nigella Lawson