Whether you’re throwing a big festive bash, or a more casual dinner, why not let your guests help themselves? You get to spend less time in the kitchen, and they get the pleasure of your company. We’ll say cheers to that!
December is for clementines: it’s when they are in season and at their best, making the most welcome appearance on Christmas tables, or as a gift inside hampers and stockings. Once considered a special and exotic Christmas treat, they are now easily available… but not all clementines are created equal! Their quality depends hugely on where and how they are grown.
Our beautiful Italian leafy clementines come from two areas in the South of Italy. At the beginning of the season we source them from Puglia, namely from the town of Palagiano, where the best early varieties are grown. The area is known for its particularly fertile soil and mild dry climate – both ideal conditions for growing citrus. Because of their outstanding qualities, clementines from Palagiano are certified with the IGT label. Continue reading
You’ve chosen the main dish – now you need some stunning side dishes to make the Christmas meal really special (the recipes should look and taste amazing but not keep you tied to the stove all morning – unless you’re trying really hard to avoid a particular relative of course!)
In our fourth blog, we’ve got three tasty recipes for your perusal.
A versatile and moreish side that will go with most main dishes
- Serves 6
- Prep: 10 mins
- Cook:45 mins
In our third Christmas blog, we show you how to conjure up an easy meat-free Christmas meal that will have everyone round the table asking for seconds, whether they’re vegetarian or not.
The secret is in the sides
We’re talking serious sides with big flavours, like adding toasted almonds to roasted veg and strong, nutty parmesan to Brussels sprouts. Sauces are important too: bread sauce packed with cloves, nutmeg and pepper; or add dried porcini mushrooms and a splash of soy sauce to vegetarian gravy.
There are no rules about what you can and can’t have for Christmas dinner, as long as it’s hearty and absolutely delicious. So in our second blog, we’re taking on beef.
Why be different? Choosing beef shouldn’t feel like a departure from tradition – after all, there’s nothing more British than roast beef. Other benefits are that it cooks more quickly than turkey, takes up less space in your oven, is easier to carve, and you’re not left with a messy carcass at the end – if you even have any leftovers. Plus, the rose-pink, tender meat will still go with all your usual sides. Continue reading
Are you a turkey and stuffing kind of family? Perhaps you prefer a juicy roast beef, or need something special for veggie guests this year? Whatever your tradition, we have some tasty suggestions – with a choice of sides and wines to match – to make the main event a big success.
In this first blog, we’ll cover the turkey…
Tiny violins please – today is the end of the first series! We’ve laughed – and eaten – a lot, thank you so much for tuning in.
The last recipes from the show are properly festive – a Beef Wellington that’s great as a Boxing Day main course (or Christmas day if you don’t fancy turkey), and a delicious homemade alternative to smoked salmon.
Wishing you and your families a wonderful holiday…
This Beef Wellington is the ultimate Sunday roast or Boxing Day meal. You could even serve it as an alternative to the traditional Christmas turkey. Fillet steak is an expensive cut of meat but it is incredibly luxurious and makes this a really special dish. Simon recommends wrapping the meat in pancakes to soak up the cooking juices and ensure a crisp pastry crust.
- Serves 8
- Preparation time: 1 hr
- Cook time: 40 mins