How to cook Christmas dinner - celebrity chefs reveal best starters, mains and puddings; Recipes Gino D'Acampo's starter, John Torode's main, Prue Leith's sprouts and puddings, Hugh Fearnley-Whittingstall's tart and Phil Vickery yule log explained.
And for the tomato and basil bruschette
For the duck
For the gravy
Ingredients (serves 8)
TIP: Cover and refrigerate if not serving right away. When ready to serve, microwave for 3 minutes, forking them over halfway through. Serve with a few wild garlic leaves, if using.
Ingredients (serves 6-8)
TIP: Prue sets the pudding alight. The flames and warm brandy melt the pudding a bit. Here is the secret to getting it right. Keep the turned-out pudding in the freezer or fridge until ready to go. Clear a good bit of the table of paper hats and other inflammable stuff. Better still, clear a side-table. In the kitchen, warm about 3 tablespoons brandy or rum in a saucepan to just warmer than blood heat. If you get it too hot you will lose the alcohol. Stick the holly in the pud and take the pud, matches and warm brandy to the table. Put the pud down at the cleared spot on the table. Put the brandy pan down on a mat out of reach of little fingers. Stand back as you carefully light the brandy and pour it, flaming, over the pud. It will flare up and crackle as it illumintes the holly in the room.
Ingredients (serves 8)
For the sponge
For the chocolate ganache
More festive recipes will feature across This Morning's Christmas Week from 17th December, 10.30am on ITV.
Prue: My All-time Favourite Recipes by Prue Leith [pounds sterling]25, Bluebird.
The River Cottage A to Z , Bloomsbury [pounds sterling]40.00.
Gino's Italian Adriatic Escape, Published by Hodder & Stoughton, [pounds sterling]20.
Prue Leith's twist on Christmas classics
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|Publication:||Daily Mirror (London, England)|
|Date:||Dec 15, 2018|
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