Whether cooking for a crowd or enjoying a cosy Christmas for two, our festive menu is sure to impress
Feature Lucy Whyld
Smoked salmon pâté
YOU WILL NEED
✔ 150g smoked salmon, cut into pieces
✔ 180g cream cheese ✔ 2 tbsp crème fraîche ✔ zest and juice of 1 lemon
✔ small handful of dill, plus extra to serve
✔ small handful of chives ✔ 1 tbsp capers, drained and rinsed ✔ 1 tsp smoked Maldon salt ✔ black pepper ✔ rye bread and lemon wedges, to serve
DIRECTIONS
■ Put all of the ingredients, except the bread and lemon wedges, into a mixing bowl.
■ Mix together so everything is combined, and serve with rye bread, lemon wedges and an extra sprinkle of dill.
Recipe and image courtesy of Maldon Salt, maldonsalt.com
Garlic butter mushroom ‘scallops’
YOU WILL NEED
✔ 400g king oyster mushrooms ✔ 4 tbsp vegan butter ✔ 4 tsp crushed garlic ✔ pinch of sea salt ✔ 2 tsp fresh thyme
DIRECTIONS
■ Slice the king oyster mushrooms into 1-2.5cm pieces. Use a small, sharp knife to cut a criss-cross pattern into the surfaces of the slices, about 1-2mm deep.
■ Melt the vegan butter in a large, non-stick pan over a medium heat. Add the garlic and a pinch of salt. Put the mushroom slices into the pan and fry for 3-4 minutes, until the bottoms are golden. Flip and repeat on the second side. When the second side is just about done, sprinkle in the thyme, and cook for 1 minute.
■ Remove from the heat and serve immediately with the melted garlic butter and thyme.
Photo: Romina Callwitz
Perfect roast turkey
PREPARATION TIME 30 minutes COOKING TIME approx. 3 hours + resting SERVES 8
YOU WILL NEED
✔ 4-5kg turkey ✔ 400g stuffing (optional)
✔ salt and pepper ✔ 1 lemon, quartered
✔ 1 large onion, peeled and quartered
✔ a generous bouquet of herbs (bay, thyme, rosemary and sage) ✔ 50g butter, melted
DIRECTIONS
■ Remove the turkey from the fridge at least 30 minutes before you’re ready to start cooking, to allow it to reach room temperature.
■ Calculate the exact cooking time based on the turkey’s weight (see tip above). Remove the giblets (if present) and deduct the weight from the cooking time. Add the weight of the stuffing onto the cooking time, if using.
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