One of the classiest cheeses in the world made into the lightest, fluffiest soufflé with a very creamy Roquefort sauce. Heaven!
WILD MUSHROOM TARTLET WITH POACHED QUAILS EGGS AND HOLLANDAISE (V)
This is our version of the famous recipe served by head chef Michael Boudin at the Connaught Hotel, and yes, as you would expect, it’s got ‘5 star’ written all over it! The concentrated flavour of wild mushroom, crispy flaky pastry and soft poached quails’ egg topped with buttery hollandaise.
SCALLOPS IN THE SHELL WITH CREAM AND VERMOUTH
This always appeared in my Christmas books and articles because I think it’s very special and certainly, my own favourite way to serve scallops.
DUCK LIVER PÂTÉ WITH ARMAGNAC SERVED WITH SPICED PICKLED PRUNES AND OUR OWN HOMEMADE TOASTED GRANARY BREAD
This is a soft, smooth, silky pâté and the spiced prunes cut through the richness perfectly.
Mains
ROAST GAMMON WITH BLACKENED CRACKLING AND CUMBERLAND SAUCE
Ian and Sue Whitehead of Lane Farm produce the most beautiful gammon, and for us they double smoke it. The skin is scored and painted with molasses before roasting, hence the blackened crackling. Cumberland is quite simply my favourite classic English sauce made with orange and lemon zests, redcurrant jelly and Port.
INDIVIDUAL BOEUF EN CROÛTE WITH MADEIRA SAUCE
Aged fillet steak and a concentrated mixture of wild and fresh mushrooms encased in a thin crisp flaky pastry and served with a classic rich Madeira sauce.
GRILLED SEA BASS WITH CHAMPAGNE BEURRE BLANC AND WILTED GREENS
We always get beautiful sea bass from our supplier in Lowestoft and you’ll love this light French classic sauce made with whipped butter and Champagne. The wilted greens are curly kale, watercress, and baby spinach.
CHEESE AND PARSNIP ROULADE WITH SAGE AND ONION STUFFING SERVED WITH TRADITIONAL BREAD SAUCE AND SPICED CRANBERRY AND ORANGE RELISH (V)
This recipe is in response to a vegetarian who asked if I could devise something that had stuffing, sauce and all the trimmings – so that he could feel as Christmassy as everyone else.
Desserts
SPICED CRANBERRY AND ORANGE BRÛLÉE
This is made with crème fraîche with a caramelised, crunch topping.
DELIA’S TRADITIONAL CHRISTMAS PUDDING WITH HOT BUTTERY RUM SAUCE
The only thing I can say about this is that I’ve never, ever tasted any version that’s as good as this one.
PANETTONE AND ZABAGLIONE TRIFLE
Two Italian delicacies in one. Light squidgy panettone with dried fruits cooked in Marsala wine layered with Zabaglione custard and whipped cream.
COLSTON BASSETT STILTON FROM NEAL’S YARD DAIRY SERVED WITH FENLAND CELERY, BLACK GRAPES AND HOMEMADE WALNUT AND RAISIN BREAD AND OAT BISCUIT
Made in Nottinghamshire by Billy Kevan and his team, using cow’s milk and traditional rennet, this Stilton has a buttery texture and a mellow savoury flavour.
