Wow, what a year! I have chosen something a little different for winter, great for Boxing Day onwards; leave the turkey alone, save it for late night sandwiches!

I have got a beautiful warm starter of goat’s cheese, roasted beetroot and rocket, finished off with sticky toffee dates, all very Christmas!

Main course features a glazed salmon with chargrilled endive and an amazing mustard sauce I learnt when I was a young Commis chef, too many Christmas’s ago I care to mention. I chose this dish, because as Boxing Day comes, it seems we’ve emptied half the fridge and we’re all turkey'd out. This is a fab lunch or dinner dish, really light and tasty. If you chargrill the chicory in balsamic and sugar it takes away that bitterness bringing a new dimension in flavour, perfectly married with the salmon and sweet mustard sauce.

Finally for the pud, white chocolate poppy seed mousse, velvety, crunchy and very moreish, serve with warm cookies… happy days!

This season finds all your root vegetables, look out for new season English forced rhubarb, green vegetables, sprouts, leeks, snips, curly kale and if you do have to buy something that’s travelled club class look out for juicy blood oranges from Italy!

That just leaves me to wish you all happy eating, drinking and holidays!

 

Rob Kirby
Chef Director

Recipe Library

	Terrine of Salmon and Beetroot Gravadlax	Download
	Marinated Leg of Lamb	Download
	Yummy Brownies	Download
	Cold Seared Salmon	Download
	Cold Poached Chicken	Download
	Open Kent Strawberry Tart	Download