Originating in Eastern Europe, Borscht will delight the eye and soothe the soul. With it’s distinctive, rich beetroot colour and nutrient rich ingredients, it is the perfect warming winter soup.
Packed full of seasonal texture and flavour the Roast veg, Chestnut, Pesto and Goats Cheese Wellington main course is a celebration of all things plant based. It can be made a day or two in advance and either cooked or reheated on the day and will add the vegetarian ‘wow’ factor to your Christmas table. It pairs beautifully with red cabbage and roast potatoes and it also makes a divine leftover lunch for St. Stephen’s Day as the flavours intensify. That is if there are any leftovers!
Poached Pears in wine and cardamom. What can I say? One of the most ancient fruits meets some of the most ancient and aromatic spices like cardamom and saffron. Cloaked in a syrup which will remain in your food memory for years to come. My only hint here is that you quietly save some of said syrup to pour on your porridge on the lovely lazy mornings that will follow the big day. That is a taste sensation and one you deserve.
