Great British Food - Christmas 2025

Festive Gatherings Give your parties extra sparklewith these recipes from Cherie Denham and AndrewMontgomery , perfect for cold and frosty nights ChickenLiver ParfaitwithSpiced PickledPears This will always remindme of Christmas. It was on every pub and restaurant menuwhen I was younger. One of our uncles had roast goose every Christmas and for a couple of years I made himparfait with the goose livers. I love the clarified butter on top; it just makes the parfait extra special. Also, this whole recipe can bemade in advance and, thanks to the clarified butter, it will keep in the refrigerator for up to 4 days provided the butter seal hasn’t been opened. All you need is some homemade crusty soda bread or toast and you’re away. Serves: 8-10 Prepare: 15minutes Cook: 20minutes 400g unsalted butter 450g chicken livers, washed in cold water 2 tsp rapeseed (canola) oil 3 banana shallots, thinly sliced 1 garlic clove, crushed 2 tsps chopped thyme 55ml brandy Freshly grated nutmeg, to taste Sea salt and freshly ground black pepper Bay leaves, for garnish To serve: Spiced pickled pears 1. First, make the clarified butter. Place half the butter in a small saucepan and melt over a medium- high heat. Continue to heat the melted butter until a layer of milk proteins rises to the top and becomes foamy. At this point, reduce the heat to a gentle boil and you’ll notice that the milk proteins start to split. As the process continues, the milk proteins will eventually sink to the bottom, and you can turn the heat down once you have a clear liquid on top. Remove the pan from the heat and leave to sit for a few minutes, then remove any scum from the top and pour the liquid into a bowl through a sieve lined with muslin. 2. Place a dish in the refrigerator to “All you need is some homemade crusty soda bread or toast and you’re away” RECI PES | THE IRI SH KI TCHEN greatbr i t ishfoodawards.com 20