How to get rid of your Christmas tree? Eat it

MOST of us lug a Christmas tree to a recycling centre after the season is over. But now a top chef has come up with a different disposal method ... turn the tree into a culinary treat.

John Williams, of London’s Michelin-starred Ritz Hotel, extols the powerful flavours of the Christmas tree in the first Ritz cookbook.

Mr Williams, writes: ‘Spruces or Douglas fir seem like an odd ingredient. After all, we think of Douglas fir as the Christmas tree decorated with baubles and lights. However, the needles are fragrant and spicy.’

The fir needles give a citrus-like zest to oils, vinegars, dressings, sauces, creams and mousses. And one of the chef’s favourite recipes for pine needles is part of the Ritz’s autumn repertoire, Douglas fir and lemon verbena cream.

Mr Williams says: ‘With lemon verbena, the pine produces an intensely aromatic cream.’

Robin Harford, a forager and botanical researcher, said: ‘It’s great that a top chef is using Christmas trees, because it will encourage people to use them. Pine needles make an extraordinary, vibrant green oil that’s perfect with fish or drizzled on roast vegetables.’

TV adventurer Bear Grylls posted: ‘I like a bit of spruce or pine needle tea. It contains massive amounts of vitamin A and C.’