Christmas Entertaining

A traditional bread sauce made with breadcrumbs, onion, thyme, bay and cloves.

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The festive essential with a maple syrup, garlic and thyme dressing.

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A choux pastry ring filled with whipped cream cheese and hazelnut dark chocolate mousse, finished with caramelised hazelnuts, salted caramel and chocolate shards.

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A classic rich Christmas cake packed with dried fruits, cherries and almonds and soaked generously with brandy. Ready for icing or to eat naked (the cake, not you).

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Cranberries cooked slowly with orange juice, port and spices.

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Two slow-cooked duck and British venison puff-pastry pies, with caramelised lardons, celeriac, red wine and port.

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Cumberland chipolatas from Speldhurst butchers wrapped in streaky bacon.

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A gently spiced apricot, ginger and higher-welfare sausagemeat stuffing from Speldhurst butchers.

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Hand-cut carrots roasted with a marmalade, orange and rosemary dressing.

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British parsnips tossed with pure Canadian maple syrup and thyme.

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Slow-roasted boneless British lamb shoulder with handmade stuffing and a port, orange and cranberry jus.

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Higher-welfare sausagemeat stuffing from Speldhurst butchers with cranberries, leeks, herbs and chestnuts, wrapped in streaky bacon.

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A rich, slow-cooked gravy made from a sauteed vegetable and thyme mirepoix, made with British chicken and beef stock.

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Three layers of kirsch-soaked chocolate sponge, with whipped cream cheese, dark chocolate mousse and kirsch cherry jam, topped with chocolate shavings and whole cherries.

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A rich, slow-cooked roasted vegetable gravy gently simmered with bay, rosemary and thyme.

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Roasted cauliflower florets in a rich cheese sauce made with vintage and mature Cheddar, topped with roasted cauliflower stem, and a cheese and parsley crumb.

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Seared fillet of beef topped with a porcini and Portobello mushroom duxelle and chicken liver paté, wrapped in crisp puff pastry, and served with a velvety port and red wine jus.

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Tender top rump beef, with Portobello mushrooms and shallots, cooked slowly with Merlot wine and wrapped in all-butter, shortcrust pastry.

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A generous higher-welfare English turkey crown, with six duck breasts rolled inside, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.

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A succulent, higher-welfare English turkey thigh rolled with a spiced apricot, ginger and higher-welfare sausagemeat stuffing from Speldhurst butchers.

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A higher-welfare English turkey crown wrapped in sweet-cure bacon, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.

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Succulent higher-welfare turkey breast with lemon and parsley, topped with a cranberry, apricot and pork stuffing, wrapped in sweet-cure bacon.

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A higher-welfare English turkey breast wrapped in sweet-cure bacon, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.

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Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.

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Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.

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Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.

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A vintage Cheddar and thyme souffle with a mature Cheddar and Italian-style hard cheese fondant centre.

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Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries.

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A smooth, rich handmade paté made with roast Scottish salmon with a twist of citrus.

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Puff pastry topped with red onion marmalade, roasted celeriac, with a ring of shallots, and a Stilton and Somerset Cheddar fondant centre.

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Pearl barley, quinoa, tahini and roasted butternut squash wrapped in puff pastry, topped with pickled red onions and pumpkin seeds.

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A whole French camembert wrapped in golden puff pastry and topped with garlic, rosemary and honey. Perfect for sharing with crusty bread.

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Light and airy souffles with a melt-in-the-middle lobster thermidor sauce, topped with lobster and a dill crumb.

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A smooth, rich handmade duck liver paté with lightly-spiced poached plums.

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