I have developed and cooked many recipes from a large number of great recipe books. This is my growing collection of recipes that I want to share with you.
I create courses for the WI Cookery School (click here to book a course) and I thought it would be useful to share my Christmas recipes with you.
Christmas is a time for enjoyment and being with the family. Cooking can be time-consuming and keep you away from the family. I have written a guide to Christmas and some recipes that can help you enjoy Christmas. Please download this free guide.
Planning for Christmas
Here are some the many recipes I have created, used and cooked for clients. I have also used them on air or demonstrated at food festivals, including the Wallingford Food Festival!
I hope you enjoy trying them and please contact me if you have any questions or comments.
Fruit Market – Kefalonia
Apple Compote and Cobnut Cake
Bread and Butter Pudding
Balsamic Strawberries and Panna Cotta
Basque Mutton Stew
Crab and Asparagus Quiche
Chilled Asparagus Soup
Christmas Pudding Ice Cream
Courgette, Pepper and Potato Empanada
Crown Roast of Pork with Baby Vegetables
Chicken in Red Pepper Sauce
Sri Lankan Chicken Curry
Chicken Saute Normande with Apple
Cauliflower and Sake Soup
Gooseberry and Elderflower Meringue
Grilled Mackerel and Gooseberry Sauce
La Soupe Aux Moules
Lamb Steaks with a Tomato and Mint Salsa
Lemon Meringue Pie
Mullet Mousse and Mussel Verrine
Oyster Mushroom & Leek Pithiviers
Guide to Pancakes
Poireaux a la Niciose
Partridge Breast, ciabatta with griddled pears, salad and a stilton and pancetta dressing
Rabbit and Beer Stew
Red Gurnard en papiliotte with mushrooms, thyme, plum tomatoes and red onion
Red Gurnard with mushrooms, thyme, plum tomatoes and red onion.
Rack of Lamb with a Beetroot Glaze
Ratatouille Niçiose Terrine
Pigs Head – An unusual ingredient but with loads of options.
Rolled and Stuffed Pigs Head Noisettes
Simple Wholemeal Bread
Stuffed Breast of Lamb
Smoked Chicken and Cream Cheese with Asparagus
Spinach and Squash Gratin with Ricotta Custard
Seared Scallops on Rocket Salad with Hazelnuts, Pancetta and Beetroot Dressing
Venison Steak and Oyster Sauce