Festive menu in 1-2-3

Not enough inspiration for your holiday menu? Flamant to the rescue. Whether you're cooking for your whole family or planning a cosy tête-à-tête, these festive dishes are always winners.

PARTY

INGREDIENTS Serves 4

125 g smoked trout 4 tbsp sour cream 4 tsp lumpfish caviar handful of broad-leaf parsley 4 sprigs of dill freshly ground black pepper

PARTY I N 1-2-3

Trout mousse with lumpfish caviar and dill

Here's how you make it

Put the trout, along with the sour cream and parsley, in a food processor. Mix briefly until you get a nice mousse. Season with some freshly ground pepper.

Spoon the trout mousse into glasses and garnish with some lumpfish caviar and sprigs of dill.

INGREDIENTS Serves 4

300 g oyster mushrooms 2 cloves of garlic 2 shallots 400 ml cream 150 ml veal stock 300 ml white wine 2 tbsp olive oil 4 tbsp soya sauce handful of broad-leaf parsley freshly ground black pepper

Tagliatelle with oyster mushroom stew

Here's how to make it

1. Bring a pot of water to a boil for the tagliatelle. Peel the shallots and cloves of garlic. Chop finely. Heat some oil in a pan and briefly sauté the shallots and garlic. Tear the oyster mushrooms into rough pieces and add them to the pan. Add the soy sauce and continue to sauté.

2. Pour over the white wine, and add the stock and cream. Allow to simmer until you have a lovely, creamy sauce.

3. Meanwhile, cook the tagliatelle in salted water until al dente.

4. Drain the pasta and mix with the oyster mushroom sauce. Garnish with finely chopped parsley and serve.

Tip: Add crispy fried pancetta to the sauce, ifyou like.

Zabaglione of cherry beer

INGREDIENTS Serves 4

6 egg yolks 12 egg shells of granulated sugar 18 egg shells of kriek lambic

Here's how you make it

1. Take a thick-bottomed copper pan or sauteuse. Pour in the egg yolks, sugar and kriek lambic. Whip them together briefly.

2. Lace the pan over a low heat and beat the zabaglione with a whisk. Beat in a figure of eight until the zabaglione is homogeneous and thickens.

3. Spoon the zabaglione into glasses. Serve with a scoop of vanilla ice cream, if desired.