ADVERTISING FEATURE FESTIVE Q&AS

JO LAIDLAW FREDERIC DEPREZ

Edinburgh editor of THE LIST EATING proprietor-chef of JULES VERNE

AND DRINKING GUIDE

Christmas isn’t complete without a cocktail, what’s your ultimate go-to festive tipple? I have a real weakness for Baileys at Christmas. Sweetdram’s Smoked Spiced Rum makes an amazing Dark and Stormy and I’m hoping Santa brings me some Aelder Elixir this year (unlike last year when my hus- band misheard me and bought me a bottle of elderl ower liqueur. Not the same thing). Who is your favourite chef or what is your favourite cookbook for festive cooking inspiration? No one’s better than Delia for the step-by-step instructions you need to take the panic out of the day. But once you’ve mastered a basic Christmas lunch anything goes l ing some Ottolenghi in there! And of course, Nigella. She tweeted me back last week. My life is complete.

How can you spice up the usual Christmas side dishes to give them an exciting twist? Don’t boil anything. Seriously. Stir-fry the sprouts with pancetta and chestnuts, gently braise the red cabbage with nutmeg, cinnamon and cloves and a splash of apple juice, you get the picture. Boiling water is the enemy of l avour.

How would you convince someone to eat out for their Christmas meal? If you’re nervous about eating out for Christmas, then go for something non-traditional rather than trying to recreate your usual home-cooked meal. And remember to tip heartily and well: hard-working hospitality staff are giving up their day so you can have yours, so play nice!

Are you an eat your advent calendar all at once or strictly one per day sort of person? I have children. It’s a battlei eld. Do you have any recipes or food traditions that have been passed down in your family? We have an anti-tradition: my family all have an enduring hatred of dried fruit, so collectively we shun the evil that is Christmas pudding and mince pies and just eat cheese.

What is your Christmas showstopper? My Boxing Day Leftover Mush. Basically bubble and squeak, with all the leftovers stufi ng, sausages, sprouts, bird. Topped off with a fried egg and brown sauce. Magic.

Christmas isn’t complete without a cocktail, what’s your ultimate go-to festive tipple? The Champagne Soup is my favourite Christmas cocktail. Here is what you need: 75cl of sparkling wine (or champagne), 10cl of lemon juice, 10cl of Cointreau and 5cl of liquid cane sugar.

What does Christmas at Jules Verne look like? Jules Verne is somewhere everyone is welcome, somewhere for the family with generous offerings. We serve authentic French food and you might be lucky enough to see our live pianist playing in the background to help create a joyful atmosphere. One of our star dishes is our 20-hour slow-cooked duck leg. Who is your favourite chef or what is your favourite cookbook for festive cooking inspiration? Jamie Oliver is my favourite chef. He has so many delicious recipes that can be made by people of all skill levels, meaning the whole family can get involved.

How can you spice up the usual Christmas side dishes to give them an exciting twist? I’d recommend adding a bit of ginger and cinnamon to your side dishes for some extra Christmas l avour. It’s a really simple way to help elevate the dish. How would you convince someone to eat out for their Christmas meal? Show them the Christmas menus at Jules Verne, of course, where they can have some delicious food and great wine. We love seeing people come down with their families and do our best to make it an experience to remember.

Are you an eat your advent calendar all at once or strictly one per day sort of person? I like to eat one per day.

Do you have any recipes or food traditions that have been passed down in your family? Unfortunately not. What is your Christmas showstopper? Spending time with my family is the main thing I love about Christmas.

The next edition of The List Eating and Drinking Guide will be published Jules Verne Brasserie, 13 Antigua Street, Edinburgh, EH1 3NH, face-

in April, food.list.co.uk book.com/julesvernebrasserie

74 THE LIST 1 Nov 2018–31 Jan 2019