ADVERTISING FEATURE FESTIVE Q&A’S
I’m planning a Christmas meal and want to offer a couple of unusual twists. What would you suggest?
MATTHEW KORECKI
My favourite Christmas ingredient is paprika. I would suggest using espelette paste (mild paste made from peppers from the Basque country) or mild harissa for your stufi ng.
VIKTOR HUSZTI
Swap the turkey for grouse for a really rich l avour; you may need more than one grouse to match the size of a turkey. Try adding chorizo to your vegetables and roast them all together to really make the l avours burst!
PAUL KITCHING
Replace your traditional roast vegetables with something a little more exotic. Don’t get me wrong, British roast vegetables are hard to beat but if you want to step away from the norm, try a celeriac mash or serve Chinese radishes, mouli or pumpkin as an accompaniment to your meat. A simple change can make
all the difference. SAM MATTOCKS
I always make a side dish of French beans with orange zest, toasted hazelnuts and nut oil. This is great because you can
prepare it in advance and serve at room temperature. If I am serving roasted root vegetables I like to glaze them with raspberry vinegar. It just gives them a little extra zing and
makes the l avours stand out. MORTEN RENGTVED
I would make Turkey spring roll with cranberry chutney and Christmas pudding strudel with brandy crème Anglaise and
cinnamon ice-cream. PHILIP CONTINI
A panettone warmed in the oven and served with homemade crème Anglaise (or thin custard) with a bottle of ice-cold,
slightly i zzy Moscato d’Asti. PAUL WEDGWOOD
Make your canapés Christmas tree decorations - for example, coni t duck bon bons wrapped in gold leaf
FREDERICK BERKMILLER
Christmas should be fun and stress-free when it comes to cooking. A slowly cooked casserole is great, there’s no reason for not cooking a leg of lamb and a nice shoulder of beef on the
corner of the AGA.
72 THE LIST 5 Nov 2015–4 Feb 2016 72 THE LIST 5 Nov 2015–4 Feb 2016