Great British Food Christmas 2024

The taste of 2024 Other than ripping open presents under the tree, the highlight of Christmas Day has to be tucking into the best roast dinner of the year. Although it, essentially, is a more elaborate take on a Sunday lunch, cooking turkey and the trimmings continues to strike fear into the hearts of even the most accomplished home cooks. “Remember Christmas dinner is about the experience, not perfection,” says professional chef and founder of Epic catering and Cleverchefs, Nick Collins. The key to keeping your cool is “making sure you prep, prep, prep. Doing as much as you can before the day leaves you with time to enjoy it.” Nick says there’s nothing wrong with cooking, and even slicing, the meat the day before, so you don’t need to pull yourself out of bed at 6am on Christmas Day. “Chop vegetables, marinate meats andmeasure all the ingredients ahead of time,” he adds. “That way all the messy work behind the scenes is done and dusted.” Gravy, cranberry sauce, stuffings, Yorkshire pudding mixes and desserts can be made days in advance, Nick suggests. “And don’t forget to set the table the night before. Having the table ready gives you one less thing to worry about.” Bored with the Yuletide status quo? Nick says there’s loads you can do to mix up the menu this Christmas – without upsetting staunch traditionalists. Instead of turkey, “why not go for something a bit different like cranberry and pistachio crusted duck? Opt for a Creedy Carver organic duck breast and match it with a plum and orange stuffing.” Nick likes to coat potatoes inMarmite which, alongside a dusting of polenta and rosemary, gives them a deliciously beefy crunch. And one of his top tips is adding paprika and lemon zest to the Yorkshire pudding mix, giving them a retro prawn cocktail vibe. You’re welcome Get the party started with a few light nibbles as your friends and family arrive. That could be as simple as a few bowls of olives, gourmet nuts and crisps (truffle flavours are always a treat), or, if you have time, composing bites in the kitchen ahead of time. Crayfish tossed in a light aioli and served in dainty baby gem lettuce cups. Blinis topped with smoked salmon, whipped cream cheese and snippets of chive. Warm, cheesy gougeres. EdwardWicks, a wine specialist at WSET says you can’t go wrong with a glass of Champagne or English sparkling wine, both of which will cut through canapes perfectly. WhileWSET’s spirits expert, Lauren Denyer, recommends elegant glasses of French 75. “Take a measure of gin, half a measure of lemon juice, and top up with Champagne. It’s a truly indulgent way to say ‘Merry Christmas’.” Cheers with style Choosing what to drink on Christmas Day, when there’s so much variety on the table, can be a headache. If you’re going for a white, Edward says you need one with a bit of personality. “A little oak can go a long way, so you could look to some fresh, lightly oaked Chardonnays. Many of these are now coming out of the UK, and there are some fabulous examples fromNew Zealand, which are particularly good value for money.” If red wine’s more up your street, choose bottles from the Southern Rhone such as Cotes du Rhone Villages or Costiere de Nimes. “They’re fun and fruity, but also provide depth and freshness.” If it’s goose on the menu, a ‘bigger’ red will hit the mark, Edward says. “The fatty nature of the bird demands tannins and acidity, and Ribera del Duero wines have that in spades. These classy black fruited and herbal wines fromSpain will impress any guest. For more oaky styles, look for Reserva and Gran Reserva on the label.” greatbr i t i shfoodawards.com 20 FEATURE | CHRI STMAS