Great British Food Christmas 2024

Twist on TRADITION Our experts reveal freshways to reimagine your Christmas favourites "I have been known to switch out commonplace herbs withAsian counterparts” Thuy Hoang says: I love a traditional Christmas roast and wouldn’t change it too much. However, I have been known to switch out the commonplace herbs in pork stuffing with Asian counterparts such as Vietnamese coriander, also adding a dash of fish sauce and some dried chilli flakes. With its long leaves, Vietnamese coriander (or rau răm) is distinct in flavour from the typical variety, rather aromatic and unique, so do ask for it in Asian supermarkets. “Wherever possible, I’madding my heritage to the dishes” Eran Tibi says: I’mMediterranean, so I love food to pack a punch! Wherever possible, I’m adding my heritage to the dishes with the use of dried herbs and spices such as sumac, fruit glazes and chilli, chilli, chilli! “Don’t try anything different!” William Sitwell, food critic (williamsitwell.com ) says: Don’t try anything different. Because what would be different, would be to do Christmas well. So, cook the turkey, cook roast potatoes, steam a plumpudding, get some Stilton and buy some decent wine (a simple claret; a reasonable white Burgundy), have crackers and hats and silly jokes, a real Christmas tree and a bottle of Madeira. Share the workload with everyone, particularly the teenagers; prep a lot, prep ahead and remember it’s just a big, long Sunday roast. And take exercise: walk, cycle and sniff in lots of fresh air, even if the weather is miserable. Eat on time (lunch at lunchtime) and if you and everyone can come out the other side smiling and happy, that could be something a bit different, couldn’t it? "Leftover turkey can be utterly transformed” Thuy Hoang says: “Boxing Day presents a wonderful opportunity to try a lighter Asian-inspired option. Leftover turkey or any other meat, for example, can be utterly transformed as an easy- to-make Vietnamese-style salad whenmixed with either lightly pickled carrot and onion, or shredded, underripe mango laced with finely chopped herbs (coriander, mint, Thai basil). For a dressing, simply crush a bird’s eye chilli with a clove of garlic in a pestle andmortar, and then mix it together with the juice of one lime, a heaped tablespoon of good-quality honey or sugar (adjust to your taste) and four tablespoons of either fish or soy sauce. Top the salad with a little crushed, salted peanut and fried shallots. Serve this with a handful of prawn crackers.” 141 greatbr i t i shfoodawards.com GREAT BRI T I SH FOOD AWARDS 2024