Ollie Dabbous entertains with pumpkin soup and ricotta dumplings. Alison Roman offers a simple one-pot roast chicken. Matt’s perfect Christmas pudding contrasts with Andi Oliver’s warming Caribbean pork belly vinidaloush. Emily Scott, helped by Niklas Ekstedt, gives us a meringue roulade with clementine curd and passion fruit,
Vinidaloush with plantain and coconut fungee
A Caribbean twist on a vindaloo – made with tender, slow-cooked pork belly marinated in a herby green seasoning. By Andi Oliver…
Chicken pie, mash and liquor
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastry 350g/12oz plain flour, plus extra for dusting pinch salt 175g/6oz lard…
Meringue roulade with clementine curd, cream and passion fruit
Light, airy texture of meringue with the refreshing citrus flavours of clementine and the tropical sweetness of passion fruit, creating a…
Homemade mincemeat
This vibrant homemade mincemeat sings with festive cheer, blending tart cranberries and sweet Bramley apple with warm spices. The rich…
Pumpkin soup with ricotta dumplings and smoked butter chestnuts
A creamy, savoury soup with the added texture of the dumplings and the rich, smoky flavour of chestnuts, creating a warm and inviting bowl…
One-pot chicken with dates and caramelised lemon
By Alison Roman From Saturday Kitchen Ingredients For the one-pot chicken 1.8kg/4lb whole chicken or 1.25kg/2lb 12oz chicken thighs or…
