Christmas recipe Q&A: What should I cook for a vegan lunch guest?
The festive period is in full swing and Christmas is just around the corner. The Telegraph’s award-winning cookery writer, Diana Henry, was on hand to answer your Christmas cooking dilemmas.
Whether you need advice on cooking the turkey, keeping everything warm, what to serve for pudding or dealing with tricky dietary requirements, Diana’s answered it all. Make sure you head to the comments section below for all of her additional tips and tricks.
07:39 PM GMT
Thank you for all of your questions
That’s all for today’s Q&A. Thanks to those of you who sent in a question and apologies if you did not get an answer this time.
In the meantime, you can find a feast of ideas on our recipes page, including Diana Henry’s greatest hits, or seek inspiration on what to cook next by signing up to The Telegraph Recipes Newsletter.
07:37 PM GMT
What could I serve on the side instead of chips?
Our final question comes from Kath Marriott who asks: “My favourite meal at Christmas is cold turkey, pate, salad and chips. However it is tricky to do chips for a crowd of 16. Do you have a suggestion for an alternative to go with the cold cuts and salad? Thank you.”
Hi Kath,
I’d go for a warm potato salad. A good potato salad can be eaten on its own! Here are a couple of options:
Avocado, romaine and potato salad with buttermilk dressing recipe
The best potato salad recipe (a personal favourite)
And here is a whole range on pepping up potato salads!
In the one that uses Jersey Royals just use little new potatoes (available all year round now). Hope this helps!
07:30 PM GMT
Should the host serve or should guests serve themselves?
Lara Wilson asks: “Where do you stand on plating up or allowing guests to serve themselves?”
Hi Lara,
It’s a meal where everyone comes together so I think it’s good if everyone passes round the different components, with somebody keeping an eye on it all (spotting who hasn’t had the gravy yet, for example).
07:26 PM GMT
What’s a good gift to bring your host?
Breda Murphy wonders: “What should you bring your host as a gift, when going for dinner in between Christmas and New year. Something she would not have that the host and guest would enjoy.”
Hi Brenda,
This is a hard one, as I don’t know them! If someone were visiting me I would love it if they brought dessert wine. Sauternes is gorgeous and expensive but, even better, in my opinion, is Hungarian Tokaji. There are various levels of sweetness. Honestly, it’s like nectar of the gods! I would take advice from a good wine merchant. If they are into wine I would be surprised if they weren’t delighted.
The other thing that’s a good idea – and which people have given to me – is a gift voucher for a lovely restaurant. You don’t have to fork out £200, just something that will go towards a meal. It is so expensive to eat out now.
Lastly, really good chocolate (and I mean really good!) Nobody buys this kind of thing for themselves. There are lots around. You could, for a start, look at Rococo (online) or at what you can buy from Valrhona – they do a tasting box with small samples of loads of different chocolates. I hope this helps!
Victoria Moore recently recommended the Aldi Specially Selected Sauternes in her Christmas drinks column.
07:17 PM GMT
How do I ensure my turkey doesn’t go off?
Susan Jones shares her dilemma: “I have ordered my turkey (fresh) and it’s coming on Thursday 24 9-10am. It’s fresh. My family is now not coming for lunch until December 28. Help! Do I cook it on December 25 and serve up cooked slices with gravy on December 28 or should I freeze it and then defrost and cook (how long to defrost per KG turkey please?). We do enjoy the ‘hassle’ of the cooking, carving and serving but the most important part is that it’s not ‘off’ and it tastes good.”
Oh no, this is awful! I had the same with goose one year, though. I wouldn’t leave it in the fridge for that long, uncooked. You could freeze it though. I don’t know about defrosting times for turkey because I’ve never even checked on that – I have never frozen a turkey or defrosted an already frozen bird. I would check on the BBC Good Food website – they will have a chart for this. You can then defrost it by checking the weight.
It’s a real pity, but you do want to have what is safe. I hope it all goes well!
07:12 PM GMT
Is resting the turkey important?
Simon Briggs wonders: “Is resting the turkey important? If yes, how long should I do it for?”
Hi Simon,
Yes, you want the juices too set. If you keep it covered in foil and under a couple of towels - proper towels, not tea towels! - it keeps warm for ages (almost 30 minutes) and the all important juices set. I think that ‘resting’ is one of the things where people think “Oh nonsense!’ but any meat is better if it’s rested. I would definitely let it rest for 20 minutes maximum, but you have to ‘hap it up’ as my mother would say.
07:05 PM GMT
What should I cook for a vegan guest on Christmas Day?
Diana asks: “Hi Diana, I’ll be cooking for four people on Christmas Day, not the usual turkey as no-one likes it, but roast loin of pork with various vegetables and potato dishes. One of my guests is vegan, and to complicate things is also gluten free. Can you suggest a suitable main course for her? I’m an experienced cook, but I struggle with this one! Many thanks, another Diana”
Hi fellow Diana,
Ah, I have the perfect dish for you. It will be in the Telegraph Magazine this weekend (free with the paper). I have done a range of Christmas vegetarian dishes, but one of them is also good for a vegan and someone who is gluten free. It’s a Spanish rice dish, a bit like a paella, but technically not a paella.
You need Spanish rice for it and a suitable thing to bake it in – a 30cm shallow casserole is best. I have suggested serving it with saffron allioli (a flavoured mayo, basically), but you don’t have to serve it with that. It’s delicious. The meat eaters will want it too. I would definitely make that for the single vegan. Good luck!
06:58 PM GMT
What are some different stuffing options?
Neil Macdonald asks: “I stuff my turkey with halved grapes in the neck cavity. Have you any other interesting different stuffing options I could try?”
Oh my God, I am good on stuffings – I love them.
Here are a few I have done in the past: prune (soaked in brandy), half rye bread and half wheat bread (the rye has such a good flavour), chestnuts and walnuts. I have done one that’s all fruit (it’s a German thing) – brioche with chopped cried apricots, prunes and chopped fresh apples. I usually add an egg as well as onions and seasoning to any stuffing I do. I wish I had time to give you more!
06:55 PM GMT
Any ideas for sugar free dessert recipes?
Nicola Peters is in search of: “Sugar free dessert ideas, please!”
Hi Nicola,
I hope you mean free of actual sugar, not free of honey or other sweeteners. You can make a citrus fruit compote in honey and citrus flavoured syrup. Use a mixture of oranges and different coloured grapefruit. Peel them, taking off as much of the white pith as possible. Slice them with a good sharp serrated knife. Make a syrup by simmering citrus juice - a mixture of orange and grapefruit - honey to taste and 2 sprigs of rosemary. You need to reduce it so that it gets slightly syrupy, though only actually sugar will become really syrupy. Pour the syrup - just as much as it needs - over the fruit once the syrup is cool. When you want to serve it, scatter pomegranate seeds on top and put a couple of fresh sprigs of rosemary in the bowl too. Happy Christmas!
06:52 PM GMT
Any tips for an authentic Greek-style lamb dish?
Jenny Ayres asks: “Hello Diana, I always do lamb for Christmas dinner but don’t do much with it in terms of seasoning beyond the basics. Is there a ‘posh’ way I could do lamb this Christmas and/or a way to make it authentically Greek tasting? Thank you.”
Hi Jenny,
You could google a recipe for lamb kleftiko if you want it to be Greek. It has the usual seasoning and oregano, lemons and potatoes. On the side I would make sweet roast tomatoes - you will find a recipe for this on the Telegraph site - google roast tomatoes + Telegraph + my name and several will come up. I’ve just been reading about Christmas meals in other countries and they do this in Tenerife! If you want something completely different then look at my book, From the Oven to the Table, and you will find several there, including a lovely recipe for lamb with ground spice and Parmesan stuffed into little slits than you make all over it.
You could also do lamb with pomegranate molasses, slow roasted. You’ll find the recipe here:
I wish I had an hour to go through all the possibilities!
06:48 PM GMT
Is there a venison recipe you recommend for Christmas?
Brian Johnston also has a question: “Hi Diana – I’d like to make a venison dish this year to provide an alternative choice to the traditional turkey. Is there a lovely stew / casserole style recipe you would recommend that could be made ahead and quickly reheated on the day? Thank you.”
Hi Brian,
There is a recipe for braised venison with beetroot on the Telegraph website. It’s very healthy too. You can find the link here. If you make it, I’d love to hear your thoughts!
06:47 PM GMT
How can I get my roast parsnips perfect on the big day?
Rupert Pupkin asks: “My roast parsnips can be a bit hit and miss. Any advice for getting them perfect on the big day?”
Hi Rupert,
Interesting. I find that the tips can become way too dark before the rest of the flesh is soft. Parboil the parsnips first then put them into a roasting tin and drizzle on some olive oil and seasoning. Turn them over in this and cook them in the oven until golden. You can also put them straight into hot goose fat if you cook yours like that at Christmas.
06:43 PM GMT
What’s an easy Boxing Day recipe?
Helen King wonders: “Any easy Boxing Day recipes please.”
Hi Helen,
You don’t have to do anything fancy. I serve cold cuts with a big salad. We will be featuring salad recipes in the last Saturday Magazine before Christmas.
I also make turkey and ham pie. Make a béchamel and add cooked leeks, torn bits of turkey and ham. I buy the puff pastry. Another good thing is a turkey crumble. Make a béchamel and add the meat. Put into a pie dish and make a regular crumble - without the sugar – with cheddar cheese and hazelnuts.
06:40 PM GMT
What’s your perfect recipe for making gravy in advance to accompany turkey please?
Bridget Harris also has a question: “What’s your perfect recipe for making gravy in advance to accompany turkey please?”
Hi Bridget,
I make the gravy in advance – it makes the day much less stressful. I make my own stock several days beforehand using chicken wings or a chicken carcass. That’s the really important thing – the stock. If you’re stuck for time you can get fresh stock from the supermarket but reduce it by half before using it. I don’t use flour, I depend on the stock.
You need: 10g butter, 2 finely chopped shallots, ½ large carrot and 1 stick celery, both diced. Melt the butter and sauté the shallots, carrot and celery until the shallots are golden. Add 125ml of dry sherry or dry white vermouth (you can add white wine or another alcohol but beware of using something sweet). Bring this to the boil and cook until reduced by half. Add about 1 litre of well-flavoured chicken stock. Boil until it tastes the way you like – be careful of it becoming too sweet, too salty or too sticky (good stock can become sticky when reduced too much – be led by flavour rather than thickness). I hope this works. Merry Christmas!
06:37 PM GMT
Words of wisdom for making a boozy, cherry trifle?
Charles Parsons: “I need to make a boozy, cherry trifle, just like my grandmother did. Do you have any words of wisdom please?”
Don’t use trifle sponges, either make your own sponge or buy a decent cake. Make a proper custard. You can buy custard, but they can be a bit thin. Open your mind to possibilities! I’ve made them with apples and caramel, chocolate and raspberries, even a very posh trifle with fresh figs, fig jam, pomegranates, pistachios and cardamom cream. That last one is on the House & Garden website (and it costs a fortune!). On The Telegraph website you’ll find Bramley apple and marmalade and whisky trifle; blueberry, gin and lemon trifle;, cranberry, pear and port trifle; pear, Marsala, coffee and chocolate trifle and plum, pomegranate and cardamom trifle. This last one also has jelly in it (nothing wrong with jelly in trifle, though there are strong feelings about it!). Here’s the recipe for the plum one but check them all out.
I love trifle (you can probably tell!) Happy Christmas!
06:35 PM GMT
Is there a bread sauce recipe you recommend?
Helen Jenkins asks: “Do you have a recipe for bread sauce? The last time I made one it was not good!”
Hi Helen,
Funnily enough there isn’t a recipe for this on the Telegraph site (though there are ones by other people) but here is mine:
Bread sauce doesn’t reheat well so I’m afraid this is something you have to make at the last minute. Do it while the turkey is resting. The important thing is the seasoning – it will be bland and flat without it, and the nutmeg!
You need: 1 onion, 6 cloves, 300ml full fat milk, 1 bay leaf, 10 peppercorns, good grating of nutmeg, 75g white breadcrumbs (you can add more), 75g butter, 4 tbsp double cream (you can add more), salt and pepper.
Cut the onion in half and stick the cloves in each piece. Put into a saucepan with the milk, bay leaf, a good pinch of salt and the peppercorns. Bring to the boil then take the pan off the heat and leave to infuse for 30 minutes. Strain and bring to the boil again. Pour onto the breadcrumbs and add the butter and cream. Return this to the saucepan and slowly reheat, without boiling. The mixture will thicken as it heats. Add a really good grating of fresh nutmeg – though not so much that it’s medicinal tasting – and check the seasoning. If the sauce is too thick add a little more milk, if it’s too thin add some more breadcrumbs but adjust the seasoning if you do that. If you are reheating it, don’t boil it!
Have a lovely Christmas!
06:32 PM GMT
Can you recommend a reliable dairy substitute for the lactose intolerant?
Clare Lewis wonders: “Hi Diana. My husband has developed a lactose intolerance…so difficult not to cook with cream at this time of year! Can you recommend a reliable sort-of substitute? What would you use instead? With thanks.”
Hi Clare,
I don’t often look for substitutes because none of them taste that great to me, but I do use Oatly milk, single cream and their crème fraîche substitute when cooking for friends who are lactose intolerant. I think it has the best flavour but your husband might feel differently. I hope it works!
06:29 PM GMT
Can you suggest something special to eat that isn’t intended to feed 50 or break the bank?
Claire Melvin asks: “Hi Diana, I live on my own and Christmas is a quiet affair. I do love Christmas but really struggle with finding something special to eat that isn’t intended to feed 50 or break the bank! I bought some lovely pork fillet and wanted to use that for Christmas Day. I don’t mind taking time to make something, I just don’t really know what to do with it. I’m wheat intolerant but eat most things. Thank you!”
Hi Claire,
I’m going to suggest something special and Christmassy (you will have to put the pork fillet in the freezer – there are ways you can do it – I love pork escalopes used to make schnitzel but you don’t want to be frying on Xmas Day). Have a look at this recipe that feeds two people: guinea fowl with an onion and bread sauce.
You don’t have to have wild mushrooms with it – use some of those exotic cultivated mushrooms or baby chestnut mushrooms. Merry Christmas!
06:27 PM GMT
Can you suggest recipes that go well with roast pork and gammon?
Sammy Pitt writes in: “Hello Diana, Thank you so much for your book ‘A bird in the hand’. My copy is so battered I think I’m going to have to get another one soon! My Mother comes up to stay with us over Christmas and always states that she enjoys the Boxing Day spread of left over cold meats, mash potato and pickles even more than the actual Christmas Day meal. I always provide the standard sweet pickle, piccalilli, onions, gherkins and red cabbage but would really like to change it up a bit this year with a few extras. Can you suggest some things that can be either made in advance or on the day to go with roast pork and gammon? Thank you!”
Hi Sammy,
I love this question. I think about it every year so I can ring the changes. You could make paradise jelly, an old recipe which is made of quince and cranberries or apples and cranberries. Here’s a link to it (you can make half this amount):
There are lots of on-the-side salads as well. Here’s a few. If you don’t have all the ingredients (black lentils, for example, use Puy or regular brown or green lentils) from the Telegraph website: Wonderful winter salads, Winter salad with honey and mustard dressing recipe. Autumn slaw and leave out the halloumi in this one.
There will also be a take on a modern Waldorf salad in the last issue before Christmas (along with other things to make during the ‘in-between’ days). Don’t miss that issue. I’m with your mum!
06:24 PM GMT
How do you pull a Christmas dinner together while abroad?
Michelle Brister asks: “Hi Diana! I love your columns. We’ll be staying in a holiday apartment with family in Tenerife over Christmas. What are your tips for pulling together a Christmas dinner abroad, and is there anything you’d advise we bring with us? We’re not wed to a full traditional spread, but a taste of home would be nice.”
Dear Michelle,
Thank you! They have their special Christmas meal on Christmas Eve there. Roast pork is the thing, or roast leg of lamb. If you want to go a bit British, get a chicken. If you’re not familiar with the oven – they can be very iffy in rentals – I would not even think about a turkey. For British flavours you need to take a few things. I would take nutmeg and a small grater and cloves so you can make bread sauce. For the other courses I would buy what you have there in abundance - great cured ham and shellfish.
For sweet things you don’t need to look far – they have all sorts of turron (almond nougat, some plain, some with chocolate) and something called polvorones, tender melt -in-the-mouth biscuits, and sweet dessert wines. If you have access to good ice cream (and you have a freezer) I think I would get some really good dark chocolate ice cream and have it with a range of biscuits and turron and a bottle of Pedro Ximenez sherry (the sherry is Spanish and raisin-sweet).
The Canary Islands are famous for two sauces, mojo verde and mojo rojo. I would serve roast lamb with olive oil roast potatoes and one of these sauces. I’ve never done them for the Telegraph but you will find recipes for them online. Of course you have great tomatoes there, so cook them too: roast pork or lamb with roast tomatoes, olive oil roast potatoes with mojo verde or mojo rojo (or both).
By the way, Tenerife now produces great wine so go shopping! And Happy Christmas.
06:22 PM GMT
What do you suggest for those who want to cook in advance?
Next, Sarah Kirk wants to know: “Hello Diana, thank you for offering your vast knowledge to us all. I’m looking for two things for you to help me with feeding friends and family over Christmas please, I hope that’s OK. Firstly I’d love a suggestion for a hearty dish for eight that I could make in advance (ideally freeze), and secondly do you have any pointers for a few finger picky buffet dishes that I could also do in advance / quickly assemble? There are no dietary restrictions.”
Hello Sarah,
A dish you can put in the freezer is easy! Christmas is made for casseroles. Recent dishes you will find on the Telegraph site are beef shin with pumpkin and black beans, or a Spanish lamb with apples and lamb shanks with white beans. Either will be a Christmas dinner showstopper.
As for your second question, I am not very good at finger food because it’s so fiddly. I tend to do a few things that people can assemble – or you can easily put together – so not canapé sized offerings. I would buy or make gravadlax (it’s very easy) and put it on squares of buttered rye bread. A daub of the classic sweet mustard sauce on top and you’re done. This goes well with squares of bread with feta cream – mashed feta and Greek yoghurt with garlic and dill – and devilled eggs (if you like them). Little toasted croûtes (the croûtes can be made earlier in the day) with crab, lemon and chilli and another of beet and walnut purée and you’re done. You’ll find recipes for most of these on the Telegraph website.
Here’s a few helpful links for you to look at:
Beetroot, garlic and walnut puree
Crab, parsley and caper toasts
Good luck with it all!
06:19 PM GMT
Do you have a recommendation for dessert after beef tenderloin?
Noreen wonders: “I would like a recommendation for dessert after a beef tenderloin dinner. Something light and refreshing, but inspiring and fun.”
Dear Noreen,
You definitely don’t want something heavy or rich after the tenderloin. I would suggest individual jellies, such as mulled red wine jellies. Check out the recipe here. Another option is my buttermilk cream with blackberry jelly.
A blood orange and pomegranate sorbet would be good too, it’s light and clean tasting:
Have a look at these options, all on the Telegraph website. There is also a cranberry and port jelly recipe in my book, Roast Figs, Sugar Snow, if you have a copy of that.
I hope these dishes hit the mark. Merry Christmas!
06:16 PM GMT
What might an Anglo-Italian menu look like and how best to keep it all hot?
Maria Gordon asks: “Can you suggest a menu for feeding an extended family of 12 with a few traditional food options to please a range of tastes and tips for keeping it all hot! An Anglo Italian menu, what might that look like? I try to prepare as much as possible in advance, but every year still seems like a monumental effort! Thank you for your thoughts.”
Dear Maria,
I know, I find it a big deal every year and I am used to cooking a lot. You can’t make it in advance, as it’s a roast, but it’s definitely Italian and something I make at New Year. It’s from Marcella Hazan - pot roast leg of lamb with juniper. You don’t cook it in the oven but on the hob over a very low heat. It eventually gets to the ‘meat falling off the bones’ stage. It’s not on the Telegraph site but it is in my book Roast Figs, Sugar Snow if you have a copy of that. You will probably find it by googling it as it’s a well-known recipe.
I completely understand about getting ahead. I always make a purée that can be reheated on the day – a roast pepper and carrot one is lovely – and red cabbage because that improves as it sits in the fridge. I cook mine with a little star anise and plum jelly (or quince jelly, or whatever you have).
If you prefer to make something that is cooked ahead, I love a braise of beef cheeks or beef shin. Both cuts just melt when they are slow cooked. Here’s my Ox cheeks and red wine recipe. Another option is this slow-cooked beef porcini with mushrooms and chestnuts.
On the side I would go with a white winter purée (it would be good with pot roast lamb or braised beef)
For dessert, I would do an Italian Christmas chocolate cake. It’s not heavy like our Christmas cake, it is lightly spiced and rich with nuts.
Merry Christmas!
06:15 PM GMT
What do you recommend for a pescatarian Christmas dinner?
Kate Harris wants to know: “Hi Diana, we are now having Xmas dinner at home just 4 of us. The predominant dietary style is pescatarian-ish ie lots of vege stuff is good with a nod to some fish as and when. Not seafood. Any thoughts please? Many thanks.”
Dear Kate,
You really need to see the magazine coming out on 14th December, that’s this Saturday. I’m offering vegetarian dishes and I think you would like the vegetable fatteh. It’s made up of different vegetables – this one has spiced cauliflower, aubergines and chilli roast tomatoes - layered up with bits of toasted pitta bread, rice, pistachios, pomegranates and yoghurt. There’s also a gorgeous – and do-able – pithivier, a big pie (though an elegant one) full of layers of leeks, potatoes and pumpkin with a centre of melting cheese. I used taleggio but brie is also fine. I’m just guessing here but I think you might prefer something Mediterranean.
If you’re keen on fish, you can go for a baked one that would work well with the fatteh.
It’s sea bass with fennel - the recipe is here
Merry Christmas and Happy Cooking!
06:14 PM GMT
Turkey: to brine or not to brine?
Jan Cottrell asks the age-old question: “Turkey. To brine or not to brine? I keep reading recipes that say it is a game changer. Never been brave enough to try it. A lot is at stake if we hate it….Have you done it and what is your opinion?”
Hi Jan,
You can try it - it won’t make you cry, you just might like it less than your regular bird. I stopped doing it - it was all the rage for a while - because I could always taste whatever it had been brined in (cider, tea, whatever was used ) and although the meat was more moist it was a bit like it had been pumped with water. I didn’t really like the texture. I don’t do it any more!
06:11 PM GMT
What’s an idea for a tasty starter for Christmas Day lunch?
Alan Graham asks: “I’d like a nice idea for a tasty starter for Christmas Day lunch. I normally make a really good chicken, pork, whisky and cranberry terrine, followed by a seafood bisque, then the main event, but want to try something new this year. There are two coeliacs in our party, but I can make gluten-free short crust pastry if needed. I live in a rural Scottish town, so I don’t have access to weird and wonderful ingredients.”
Hi Alan,
You might find that your guests still want your usual starters – they sound great! I’m going to suggest something easy but that you have to make in advance – whisky and brown sugar cured salmon with apple and beetroot relish. You can serve the classic mustard and dill sauce as well, or serve it just with some sour cream or crème fraîche and the relish.
Black bread on the side would be great. Here’s the link for the salmon. This is a link to the black bread if you want to make it too:
It is delicious and good to have with all sorts of Christmas offerings (smoked salmon and cheeses). Bought rye bread is fine if you run out of steam. Happy cooking!
06:10 PM GMT
What vegetables can I pre-cook?
Jane Callaghan queries: “What green vegetables or vegetable combinations can I cook ahead please?
Hi Jane,
Red cabbage is actually better when you cook it in advance. Leave it for a couple of days in the fridge. A puree is also a good thing as that can be reheated too - try carrot and roast red pepper or cauliflower puree (mix the cauliflower puree with a little chicken stock)
06:07 PM GMT
If you were hosting for a big group, what are some special dishes you would make?
Adelina Badalya would like to know: “If you were hosting for a big group, what are some special dishes you would make – either from your books or your favourite authors? The more the list the merrier.”
One of my favourite dishes of all time is in my book, Crazy Water, Pickled Lemons. It’s a leg of lamb that has been marinated in yoghurt and spices and served with a purée of aubergine. I always serve it with a pilaf of bulgar wheat with sweet roast tomatoes, labneh and fried onions. There is nobody who doesn’t like this!
I like a lot of chicken recipes too, especially ones using thighs which are easy to prepare for a crowd as they’re just shoved in the oven. In my book From the Oven to the Table there’s a recipe for chicken with ’nduja, cauliflower and potatoes that friends like.
A dish called Orvieto Chicken is also one of my most popular dishes. It’s adapted from a recipe by a chef who was very influential here in the 1980s, Alastair Little. There’s a version of it in my book A Bird in the Hand – it’s full of chicken recipes.
Lastly, my recipe for Greek chicken with feta and tomato stuffing and orzo is always a winner. My sons also love it more than any other. It’s in From the Oven to the Table too. People have written to me to tell me to make twice the amount of stuffing as everyone loves it!
I could write about this for ages! Hope you see something you like. Merry Christmas!
06:04 PM GMT
How can I upgrade a traditional Christmas dinner?
Next, is a question from Parrish Winslow.
Parrish is after some advice: “Thank you Diana for your talents. I’ve been following you for years and you are top notch. I am hosting a simple Christmas dinner this year with a lovely couple and just me. I usually do the whole roast: sprouts, yorkies and pudding, but I’m feeling maybe something traditional but upgraded? I’m a good cook (so they say) and not afraid to try new techniques or ideas. Once more, thank you and Happy Christmas.”
Dear Parrish,
I just did a dish for The Telegraph which I think would be perfect – pot roast guineafowl (you would need to cook two) with a sauce that’s made up of bread sauce and a classic French onion sauce called soubise. You end up with an elegant sauce that has the spices of Christmas and the sweetness of onions. It was in the Telegraph Magazine on December 7. The dish also includes sautéed wild mushrooms, but you can use cultivated exotic mushrooms instead. Here is a link to it:
Thank you for your kind words and Merry Christmas!
05:59 PM GMT
What dessert can I cook for a crowd?
First up, we have a question from Jean Oliver who is after some advice on a Christmas dessert.
Jean asks: “Each year I help with a Christmas lunch for the elderly. There are about 24 people. Can you suggest a dessert please for me to cook? I have cooked many of your recipes and family and friends have been the happy recipients. I love cooking but not so confident when cooking for a crowd. I live in Australia. Many thanks.”
Dear Jean,
You are in Australia so you have all that fantastic tropical fruit at this time of year! But you need something simple without a lot of chopping. I would suggest a Christmassy bread and butter pudding. You serve it warm, not hot, and it’s very easy to cook for a lot of people. You do need baking dishes of a specific size, though.
Here is the recipe. You can also make a raspberry version here. You just need a tiny bit of cream poured over the top (I know there’s cream in the pudding but this just makes it better!) Happy Christmas!
05:30 PM GMT
Q&A is starting in 30 minutes
Hello all. This Q&A will be getting underway in half an hour. Remember to leave your questions in the comments section below.
01:56 PM GMT
Leave your questions in the comments below for our cookery writer to answer
Hello all. Ahead of this Christmas recipe Q&A on Tues Dec 10, please leave your questions in the comments section below for Diana to answer.
