I love all of the traditional dishes associated with Christmas and will certainly eat them over the festive period but I also need dishes to ring the changes and that are a refreshing change from the more typical flavours of the season. To that end, I will be cooking some other favourites using ingredients I love to cook and eat at this time of the year.
Buckwheat Pancakes with Smoked Salmon, Creme Fraiche and Capers will be followed by Pheasant with Radicchio, Pomegranate, Walnuts and Balsamic Vinegar. A gratin of Swede Turnips and Bacon will accompany that to make the perfect meal.
I will also cook Ham Hocks - delicious and great value - to be served with a fiery Mustard and Chive Cream and a terrific Salad of Shaved Cauliflower, Brussels Sprouts, Roast Hazelnuts, Red Onions, Raisins and Parmesan.
Either of those two main courses could be followed by a refreshing Orange and Passion Fruit Granita with Mango, Banana and Lime. Another favourite ingredient of the season is Panatonne which will be transformed into a rich almost trifle like pudding with chocolate and a light custard.
Please note gallery is a selection of images but may not represent actual dishes featured on the course.