Rachel Allen

A Christmas brunch, with cocktails

Christmas Day is so unlike any other day. When else can you eat chocolate before breakfast, and have a glass of bubbly or sherry while still in your pyjamas and not feel guilty?

Because it’s a day when the normal rules don’t apply, think outside the box when it comes to brunch. Little bites that are almost canapes, but more substantial, work a treat.

I adore these little Chinesestyle duck puffs, right. Made with hoisin sauce and buttery puff pastry, they are more-ish and quite marvellous. If you value your sanity on Christmas morning, then it’s best to make them in advance, chill them or freeze them, and bake them when you want to serve them.

Anything with smoked salmon sings of Christmas to me, and the beauty of these divine smoked salmon tartlets, far right, is that the pastry does not need to be blind baked. Replace the smoked salmon with smoked mackerel, trout or eel if you wish.

If you don’t mind standing at the hob playing host-with-themost, then I truly recommend the leek, thyme and cheese fritters, also far right. Serve them hot off the pan to your lucky guests, and bask in the glow of your culinary prowess.

My recipe for mango mimosas, above right, is very simple — just mix up equal parts sparkling wine or Prosecco with mango juice, and serve the cocktails in nice glasses, like mine.

Appetites cover: Rachel’s top; Christmas decorations, all Marks and Spencer, see marksandspencer.ie; make-up by Roisin Derrane, on behalf of Lancome, available nationwide; hair by Ellie O’Donovan using L’Oreal Professionnel Tecni.Art