new years eve

NEW YEAR’S EVE: FESTIVE FEAST IDEAS

newyearseve

From classic cocktails to moreish starters, tasty mains and sweet delights; we’ve selected a few of our favourite recipes from past issues to help bring a good dash of delicious cheer to your New Year’s Eve festivities.

DRINKS

negroni

THE NEGRONI COCKTAIL

A Florentine born aperitif drink made from gin, sweet vermouth and Campari. This iconic pre-dinner cocktail is a perfectly balanced (more…)

aviation

THE AVIATION COCKTAIL

The fashionable, sour prince of cocktails born during the glory days of aviation. The original recipe calls for the inclusion of crème de violette (more…)

STARTERS

CURED TROUT GRAVADÖRING

CURED TROUT GRAVADÖRING

Taking inspiration from a traditional Scandinavian staple, this recipe is a beautiful British twist on a Nordic classic (more…)

smokedtroutpate

TROUT PATE WITH RYE & CARAWAY CRACKERS

With the addition of crisp homemade crackers, this easy to prepare trout pate makes a lovely fresh lunch, starter or pre-dinner canapés (more…)

RawGoat'sMeatKibbeh

JAMES WHETLOR: RAW GOAT’S MEAT KIBBEH

The next time you think of making a beef tartare, consider this instead. Kibbeh Nayyeh (raw kibbeh) is a much-loved classic Lebanese mezze. (more…)

MAINS

ThePickleShack_HarvestRecipe

PICKLE SHACK: WILD DUCK WITH CELERIAC KIMCHI, PICKLED CARROT & MACERATED BLACKBERRIES

I always like cooking with wild duck, it is gamey, rich, lean and with a flavour clean enough to match with other big flavours. Here I use fermented celeriac which is complex and aromatic to taste. (more…)

Grow_Eat_Gather3792

PHIL VERDEN: SMOKED TROUT WITH PICKLED LENTILS & CIDER

Chef Phil Verden uses locally sourced rainbow trout from Stream Farm, beautiful in its simplicity and makes for a lovely starter (more…)

slowroasthogget

TOM HUNT: SLOW ROAST HOGGET WITH CELERIAC PUREE & GREEN SAUCE

Salt marsh hogget is the most flavourful meat you could imagine. A hogget is a lamb that is between one and two years old – at two years it becomes mutton. (more…)

DESSERTS

bakedalaska_01

PAUL COLLINS: BAKED ALASKA

Delightful and dramatic, this old-fashioned dessert is a great festive showstopper. Paul Collins, Executive Chef at Yeo Valley, shares his charming mini version which tastes superb and isn’t as difficult to make as you may think. (more…)

rosehiptruffles

CHOCOLATE ROSEHIP TRUFFLES

Irresistibly delicious and simple to make, these tiny French-born treats have been delighting the masses for thousands of years. (more…)

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