RECIPE
A Christmas dinner that’ll steal the show Food editor, stylist and author Angela Boggiano and her photographer husband, Craig Robertson, owners of At The Kitchen in Cheadle Hulme, share their Christmas menu A delicious sharing menu that still has all the flavours of Christmas but cooked and prepped differently. A light and crunchy salad starter, herby, garlic-filled rolled turkey breast, simple sides and a great alternative Christmas pudding. This is the perfect menu for those looking for something a little different this year. 4. To assemble the salad, arrange slices of beetroot between four serving plates along with the red chicory leaves and grapefruit segments. Scatter with the crumbled Cheshire cheese and toasted pecans and drizzle with the balsamic juices from the roasting tin.
Roast Tuscan turkey with herby garlic filling A great alternative to the usual Christmas turkey roast. Ask your butcher to butterfly the turkey breast.
Roast beetroot, ruby grapefruit and Cheshire cheese salad with candied pecans Keep it light and tasty for starters with this delicious salad, which has a wonderful combination of textures and flavours. Serves 4 400g fresh beetroot, washed 2 tbsp balsamic vinegar 2 tbsp extra virgin olive oil 100g pecan halves 2 tbsp caster sugar 1 ruby grapefruit, cut into segments 2 heads red chicory, broken into separate leaves 150g Cheshire cheese, crumbled
1. Preheat the oven to 180°C/fan 160°C/gas 4. Place the washed beetroot in a small roasting tin. Drizzle over the oil and balsamic and a sprinkling of salt and ground black pepper and cover with foil. Place in the oven and bake for 45 minutes until completely tender when pierced with a small, sharp knife. Set aside to cool completely. 2. Whilst the oven is on, place the pecan halves on a baking tray and sprinkle with the caster sugar and a pinch of salt. Toast in the oven for five to eight minutes until crunchy and toasted. 3. When the beetroot is completely cooled, remove the skin and slice thinly.
Serves 6 30g salted butter, softened 25g flat leaf parsley 2 tbsp fresh sage 2 sprigs fresh rosemary 3 cloves garlic, finely chopped 1 tbsp fennel seeds 1 pinch chilli flakes 1.2kg turkey breast, trimmed & butterflied 12 slices smoked bacon rashers 2 tbsp olive oil 200ml white wine 300ml chicken stock 150g black grapes 1. Place the butter, herbs, garlic, fennel seeds and chilli in a bowl with a pinch of salt and ground black pepper and mash all together well. 2. Lay out the turkey breast skin-side down and spread the herby garlic butter over the surface. Roll up tightly and wrap the smoked bacon rashers evenly around the outside of the roll and secure tightly with kitchen string. Place in a roasting tin and drizzle the top with the olive oil. 3. Preheat the oven to 180°C/fan 160°C/gas 4. Pour the wine and chicken stock in the bottom of the roasting tin,
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