I am cooking a regal-repast for Christmas with foods drawn from across the world and through time.
Lord Protector Prawns with mango and fresh raspberries, flavoured with raspberry vinegar, ginger and fresh coriander leaves
Roast duck stuffed with apricot and orange, served with apricot brandy syllabub.
Roast beef served with a galantine sauce - see earlier blog entry for recipe.
Pork, fruit & herb stuffing.
Fat-free roast potatoes - roasted with dark soy sauce.
Roast carrots, garlic & shallots
Steamed string beans & broccoli.
Pears poached with wine and vanilla pods.
Dark chocolate truffle torte.
Stilton, Wensleydale & fruit.
Espresso & liqueur coffees
Last but not least - wafer thin mints.