Francesco Mazzei serves up a stunning slow-roasted lamb shoulder recipe, cooked in wine and stock before lightly pressing and setting in a mould for neater portioning. Feel free to serve the lamb straight from the oven if you’re after a more rustic finish.
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Pascal Aussignac serves up a stunning roast goose recipe, with a selection of bright, zesty ‘friends’ and a Swiss chard stuffing. This recipe is a must for those seeking something a little different to the traditional Christmas goose – mango, kumquats and pickled onion petals all add to the bright flavour of this dish. Do not fear, though. The Gascon chef still includes plenty of Southern French indulgence – the stuffing sneaks in plenty of Armagnac, foie gras and Toulouse sausage meat for extra richness.
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Alyn Williams serves up a stunning pan-roasted chateaubriand recipe for Christmas – the perfect occasion for this special cut of beef. Using this simple method really gets the best out of the beef, cooking it in a mixture of butter and beef fat for ultimate flavour. If you get your butcher to trim the chateaubriand for you, make sure you ask for the trimmings to make the glorious pie Alyn serves with the dish.
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This stunning stuffed chicken wing recipe from Gary Foulkes is served with a festive chestnut cream. Braising, boning and stuffing the wings with chicken mousse may seem like a fiddly process, but the perfect boneless bites of tender wing meat is more than worth the effort.
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Gary Foulkes serves up a stunning canapé for Christmas – langoustines wrapped in pancetta and topped with Medjool dates (playfully named ‘shrimp in mink’ by the chef). The combination of sweet, juicy langoustine, heady pancetta and rich date is truly out of this world.
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If you’re looking for a beautiful Christmas fish dish this year, look no further than Gary Foulkes’ whole roasted brill recipe. Served with Brussels sprouts rolled in yeast butter and a potato galette piped with parsnip purée, this is a next-level festive feast for seafood lovers.
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Pascal Aussignac serves up delightful canapés in the form of crispy smoked haddock ‘doughnuts’, made from a choux pastry base. The vibrant lettuce and chilli oil sauce is both cooling and delightfully spicy – the perfect snack for a dinner party.
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