Miso is a fermented soy bean paste. If you have vegetarians coming round, making miso dressings, mayonnaises or putting it into vinaigrettes gives things a hearty, meaty flavour without the meat.
STAR ANISE
PHOTOGRAPHS: PAUL WINCH-FURNESS, GETTY IMAGES
I tend to steam winter vegetables – in a pan with a tiny bit of water. If you put star anise in there, it adds this warming, Christmassy flavour that goes well with things like carrots and brassicas.
CHRISTMAS PUDDING
PHOTOGRAPHS: PAUL WINCH-FURNESS, GETTY IMAGES
I always buy a Christmas pud – and Sainsbury’s do really good ones. It’s a nice way to end a meal – it’s a showstopper with a bit of theatre, especially for the kids.
PHOTOGRAPHS: PAUL WINCH-FURNESS, GETTY IMAGES
If you want something different from Champagne and smoked salmon on Christmas morning, try DRY SHERRY with Spanish ham. It’s one of the best food combinations in the world. Sherry is also really good in gravy.
We make a coleslaw with RED CABBAGE and kale – along with finely sliced apple, white onion and mayonnaise. It’s got that great red and green Christmassy look.
