INITIALLY, THINKING OF CHRISTMAS
can feel a little daunting, but as it rolls closer I look forward to it. Yes, it can be a time-consuming fuss, but isn’t treating your family and friends to good food a cause for celebration? I take a slow-burner approach to Christmas, doing ahead what I can, freezing if need be. I often introduce something new while keeping in old favourites. The following recipes are designed to work loosely as a menu – serve the shrub with the pikelets to start then carry on with the rest of the savoury dishes, finishing with the mousse. And to help you out, there’s a handy list of when to do what!