Great British Food Christmas 2024

WarmFrenchOnionDip Inspired by the hours and hours of Barefoot Contessa episodes I watched in my teens (if you’re reading this Ina, I love you), I couldn’t conceive amenu based on the land of the free without a hot dip. This has two of themain ingredients in French onion soup: deeply caramelized onions and Gruyère, but that’s where the similarity ends. The onions and cheese, along with a litany of other dairy products, are combined and then thrust under a grill until bubbling and unctuous. I’ve suggested a fewnibbly bits to serve with this, but you can very much take the reins and do whatever you like; this is so good it would evenmake a pencil sharpener taste heavenly. Serves: 6-8 Prepare: 10minutes Cook: 40minutes For the dip 1 tbsp butter 4 tbsp olive oil Host with the Most ‘Tis the season for entertaining, and these party-ready recipes from RosieMacKean are bound to go downwell at yournext do 2 large onions, finely chopped 200g (generous ¾ cup) full-fat cream cheese 300ml (1 ¼ cups) crème fraîche (or full-fat sour cream) 2 tbspwholemilk 100g (3½oz) grated cooking mozzarella cheese 100g (3½oz) grated Gruyère cheese Serving suggestions: 1 head of celery, cut into chunky batons 1 cucumber, cut into chunky batons 1 yellow chicory, stalk removed and leaves separated Ritz crackers orwater crackers Ridged crisps Toasted bread 1. Put the butter and oil in a large saucepan and set over a low medium heat until the butter sizzles. Add the onions and cook slowly for around 30 minutes, until they are burnished, bronzed, soft and sweet. 2. Stir in the cream cheese, crème fraîche and milk until they are melted in and warmed through. Add all the mozzarella and 70g (2 ½ oz) of the Gruyère and stir to melt. Season well with salt and black pepper, then pour into an ovenproof dish or bowl. Preheat your grill (broiler) on a medium heat setting. 3. Cover the top of the dip with the remaining grated Gruyère and place under the hot grill for 3–4 minutes until bubbling and golden. Serve immediately with your chosen accoutrements. Ham, Egg& RomescoToasts I’ve long said the starter formy death rowmeal would be a ‘toast buffet’, where all the possible toasts and their toppings that I could ever want would be available forme to pillage. Toast is a simple thing, but so, so good and an absolute workhorse of a dinner party dish. These are an excellent little starter that takes minutes to put together with prep that can be scattered throughout the working day. Boil your eggs when you have your breakfast, blitz up the romesco while you make lunch, toast the breadwhen your last call is done. Then all you need to do is open a packet of good jamón and pile themup. Serves: 6 Prepare: 15minutes Cook: 25minutes 3 eggs, at room temperature 12 slices of fresh bread, each about the thickness of your little finger – I like sourdough baguette for this 2 tbsp olive oil, plus extra to serve 100g (3½oz) jamón serrano, slices torn in half For the romesco: 20g (¾ oz) stale bread 2 tbsp flaked (slivered) almonds 1 small garlic clove, peeled 1 red chilli “This is so good it would evenmake a pencil sharpener taste heavenly” RECI PES | ROS I E MACKEAN greatbr i t ishfoodawards.com 88