Great British Food Christmas 2024

LEVEL-UP YOUR Festive Roast If you can’t imagine Christmas without roast turkey, treat yourself to this tweak on the classic this festive season (and enjoy the compliments!) S imon Rogan is one of the highest regarded chefs in the British food scene, and it’s easy to see why. With three Michelin stars to his name thanks to his restaurants in the Lake District, London and around the world, Simon has an unwavering focus on quality and connection to the produce he uses. We caught upwith the renowned chef to find out whatmakes his Christmas extra special. “The ultimate Christmas is very simple,” he begins. “We get some of the family together at our house in the Lake District and everyone chips in with the cooking. We eat a late lunch and then just spend the rest of the evening grazing, enjoying a fewG&Ts and catching up. Then early bed!" Despite spending somuch time in the kitchen in his working life, Simon relishes the opportunity to cook for loved ones at his own pace. “I do cook, although it’s nice when people helpme – naturally I’mthe one left tomanage it all. I don’t mind at all though, I quite enjoy cooking a Christmas dinner because it’s totally different towhat I’mcooking every day in the restaurants.” Christmas for Simon is a family affair, and he enjoys company and conversationwhile he cooks traditional dishes. “Pigs in blankets are awinner. I amobsessedwith sprouts and quite often get creative with how I serve them. Christmas pudding is amust and love to indulge on a couple of mince pies throughout the day.” The right tunes set the tone, but don’t press play on anything too traditional! “There’s oftenmusic on in the kitchen – normally something frommy collection though as opposed to Christmas carols.” When it comes to the festive season, there’s no place like home for thisMichelin starred chef. “Our Christmas is pretty traditional and I don’t like to change it up toomuch. I wouldn’t be without England at Christmas, I travel all over the world to visit my restaurants so the festive season is all about spending a fewdays at home. It would feel weird if it’s anywhere else.” Read on for Simon Rogan’s indulgent festive feast with a twist... RoastedTurkeyBreast &LegRagout, Herb ButterRedKingEdward Potatoes, Ibis Celeriac Serves: 4 Prepare: 1 hour Cook: 1 hour 30minutes Turkey leg ragout: 1 turkey leg 1 carrot, diced 1 onion, diced 3 x garlic cloves, smashed 2 x bay leaves 100g pancetta, diced 1. In a large pan, fry the turkey leg all over until it is an even golden-brown, remove the leg from the pan and leave to one side to rest. 2. In the same pan, fry the onion, carrots, garlic and bay. Cook until the vegetables are soft and caramelised. 3. Return the turkey leg to the pan, cover with water and simmer for 1 hour. Remove the pan from the heart, strain the stock and place the leg on a resting tray. Return the stock to the heat until reduced by half. 4. In a separate pan, fry the pancetta until crispy. While that is cooking, shred the leg meat. Add the stock and the shredded leg into the pan with the pancetta. Continue to cook until the stock has reduced to a thick sauce. Turkey Breast: 1 turkey breast 200g salted butter 20g parsley 20g sage 20g chives 60gMaldon salt 500gwater 1. Take the butter out of the fridge 30 minutes before cooking so it has time to come to room temperature. 2. Dissolve the Maldon salt in the water to make a brine, add the breast and set aside for 20 minutes. Whilst © WILLSTANLEYCREATIVE © CRISTIAN BARNETT RECI PES | S IMON ROGAN greatbr i t ishfoodawards.com 24