’tis the season...

…to add a little extra sparkle when you’re cooking up a storm;

To use those special ingredients;

To keep festive fare well balanced, while making it extra special and a happy cooking experience,

And to remember special loved ones.

Christmas cooking is all about delicious food to enjoy with family and friends. This year, I’m starting with a butternut squash lentil soup, which is a warm comforting hug in a bowl, with a swirl of kale pesto. The soup can be frozen a month in advance and the pesto will keep for three to four weeks in a jar in the fridge. The star croutons can be made the day before, and warmed in the oven for a few minutes to crisp up. Roast duck is the main course this year, with an added festive twist and infusing all the Christmas flavours. Prepare the duck the day before: fill the cavity, score, and pour the boiling water over and then pat it dry, leaving it in the fridge overnight, ready on a trivet roasting tray. The sauce is delicious with sherry and Christmas spice flavours: use any berries that you have. I use arrowroot powder to thicken the sauce, which gives a smooth glossiness.

Potatoes and sweet potatoes are delicious roasted in duck fat. Steam them and then coat with seasoned flour or fine polenta and this will give crispy potatoes: you can never have enough spuds! Keeping the vegetables simple on the day is key, so the Brussels sprouts are sautéed, with feta and chopped pecans sprinkled on top.

The dessert recipe is a decadent, silky chocolate filling in a chocolate pastry. If you didn’t want to bother about doing the pastry, prepare a crushed biscuit base. The filling needs overnight to set. Glam it up with berries, chocolate stars, sprinkles, as well as mint and rosemary sprigs for a very festive vibe.

Finally, I want to take this opportunity to thank you all for your lovely comments on the recipes this year, and to wish you all a very merry Christmas!