A CHRISTMAS FULL OF

IDEAL HOME TIP Instead of pears, you could also use nice crunchy apples, like Braeburn. Just treat them in the same way

GRIDDLED PEARS WITH BURRATA & BLISTERED KALE See page 163 for recipe

PARSNIPS WITH HONEY, HAZELNUTS & TRUFFLE OIL See page 163 for recipe CHARRED BRUSSELS SPROUTS WITH CHORIZO & LENTILS See page 163 for recipe

A N Winter’s egroni

MAKES 1 READY IN 5 MINS

● 25ml gin ● 25ml Campari ● 25ml vermouth ● 25ml freshly squeezed clementine juice ● Sprig of rosemary and slice of clementine

1 Put all the ingredients into a cocktail shaker filled with ice and shake hard so that you bruise the rosemary. 2 Pour into a low tumbler glass filled with ice and garnish with a slice of clementine and the rosemary sprig. Cin cin!

FENNEL & HERB SALMON EN CROUTE See page 163 for recipe

IDEAL HOME TIP For an even more joyful salmon en croute, decorate with festive shapes using the leftover pastry

IDEAL HOME TIP This is a great plan-ahead pudding – the meringue can be made up to two days in advance

ROSE PAVLOVA WREATH See opposite for recipe

Griddled pears with burrata & blistered kale

SERVES 6 READY IN 25 MINS

● 150ml extra-virgin olive oil, plus a little extra for drizzling and tossing ● 2tbsp balsamic vinegar ● 6 pears, quartered and cored ● 600g kale or cavolo nero, stalks removed and roughly torn ● 3 balls of burrata ● 2 red chillies, deseeded and finely chopped

1 To make the dressing, whisk together the extra-virgin olive oil and balsamic vinegar with some black pepper and set aside. 2 Place a griddle pan over a high heat and drizzle the pear quarters with olive oil. When the pan is hot, add the pears flesh side down and cook for around 2 mins. Turn and repeat until all the fleshy surfaces are charred. Toss the kale or cavolo nero with a little more olive oil, season with sea salt and add to the griddle until it is blistered and slightly charred. 3 Place the kale and pears on a serving platter, then add the balls of burrata. Scatter over the finely chopped chilli, drizzle over the dressing and serve.

Parsnips with honey, hazelnuts & truffle oil

SERVES 6 READY IN 1 HR

● 2kg parsnips, peeled and quartered ● Olive oil ● 3tbsp runny honey ● Bunch of thyme, leaves only ● Handful of hazelnuts, chopped ● Truffle oil

1 Heat oven to 200C/Gas 6. Toss the parsnips in a drizzle of olive oil, 2tbsp honey and the thyme. Season and roast for 30-40 mins, add the nuts and roast for 5 mins more. 2 Serve at once drizzled with the rest of the honey and a few drops of truffle oil.

Charred Brussels sprouts with chorizo & lentils

SERVES 6 READY IN 30 MINS

● 375g Brussels sprouts, peeled ● 1 fat garlic clove, finely chopped ● 1tbsp olive oil ● 375g ready-cooked Puy lentils ● 200g cured chorizo, sliced ● Knob of butter ● Handful of flat-leaf parsley, chopped FOR THE DRESSING ● 3tbsp sherry vinegar ● 6tbsp olive oil ● Pinch of caster sugar

1 Halve and then blanch the sprouts in boiling water for 1 min and drain. Refresh in ice-cold water and drain. 2 In a pan, fry the garlic in olive oil and add the lentils to warm through. Set aside in a large bowl. In the same pan, fry the chorizo until crisp then add to the lentils. Add butter to the pan and, over a high heat, cook the sprouts until charred. Add to the lentil mix. 3 Mix the dressing and pour over the lentils with the parsley.

Fennel & herb salmon en croute

SERVES 6 READY IN 1 HR 30 MINS, PLUS CHILLING

● Knob of butter ● 1 leek, finely chopped, white part only ● 1 small fennel bulb, finely chopped ● 1 garlic clove, finely chopped ● Juice and zest of 1 lemon ● 100g spinach ● 100g watercress ● 3tbsp crème fraÎche ● Handful each of tarragon leaves, dill leaves and flat-leaf parsley, chopped ● 2 x 500g salmon fillets, skinned ● 450g all-butter puff pastry ● 1 egg, beaten

1 Heat oven to 200C/Gas 6. Heat the butter in a frying pan and add the leek, fennel and garlic. Sauté until starting to soften. Add the lemon juice and cook for 1 min more. Add the spinach and watercress, cook for 30 secs, then transfer to a food processor with the crème fraîche, lemon zest, herbs and seasoning, and process until finely chopped. 2 Season the salmon, then spread the herb mixture over one side of one fillet and top with the other. Roll out the pastry on a floured surface and trim so it is big enough to leave a 2cm border around the salmon when folded over. Place on a lined baking sheet and put the salmon on the top half. Fold the pastry over the fish, then seal edges with a fork. Decorate with any leftover pastry trimmings. Brush with beaten egg and chill for 30 mins. 3 Make a few holes in the top of the pastry to let out steam and bake for 25-30 mins. Rest for a few minutes and then slice and serve.

Rose pavlova wreath

SERVES 6-10 READY IN 6 HRS, PLUS COOLING

● 6 egg whites ● 300g caster sugar ● 2tsp rosewater ● 1tsp white wine vinegar ● 1tsp cornflour FOR THE PRALINE ● 100g caster sugar ● 50g pistachios, toasted and chopped TO SERVE ● 600ml double cream ● 25g icing sugar ● 1tsp rosewater ● Physalis, to garnish

1 Heat oven to 150C/Gas 2. Draw a 23cm circle on a sheet of baking paper and place on a baking tray pencil side down. Whisk the egg whites and a pinch of salt in a mixer to soft peaks, then gradually add the sugar. Whisk in the rosewater and vinegar, then fold in the cornflour. 2 Place heaped dessert spoonfuls of meringue around the circle to form a ring. Reduce the oven to 120C/ Gas 1/2, and bake until crisp but not coloured (1-11/2 hours). Turn off the heat and cool in the oven for 4 hrs. 3 For the praline, dissolve the sugar in 2tbsp water in a pan over a medium heat. Do not stir. When the sugar has dissolved, increase the heat and bring to a boil until golden. Caramel burns easily, so watch it carefully. Lay the pistachios over a baking sheet lined with baking paper. Pour the caramel over the nuts and leave to cool and set. Break into shards. 4 Whip the cream, icing sugar and rosewater. Pipe the cream mix around the meringue and crown with praline and physalis.