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Set the tone of your festive feast with show-stopping ideas
Box-baked cheese >
Crab, orange & fennel salad >
Smoked venison with beetroot and juniper >
Chicken liver parfaits with sauternes jelly >
Tomato and feta flatbreads >
Celeriac soup with toasted hazelnuts & truffle oil >
Crab salad with citrus mint dressing >
Broccoli with miso sesame dipping sauce >
Prawn cocktail >
Shellfish platter with three dipping sauces >
Red cabbage and caraway soup with horseradish >
Guinea fowl pastilla >
Cacio e pepe fondue >
Martin Morales’ potato cakes with salmon tartare >
Houmous with lamb, cauliflower and pine nuts >
Sweetcorn polenta fritters with sweet chilli and avocado >
