What to cook this week

and some words on Christmas prep

Hi all,

How about that toy show? Caitriona with her “You are so, so special.. You just try your best, and you can do it.” had me crying into my glass of sherry! So with Christmas well and truly underway I’m going to suggest that you get on with some preparations for the festivities. Not so you can feel smug (well maybe a bit), but to free up time to focus on more important things like time with family and friends. So we can give ourselves extra time to stop and take in the magic. Just like many of us did last night watching the Toy Show.

Here is what I will be preparing and freezing ahead of time from now:

• Stuffing, because obviously, it isn’t Christmas without it.

• Gravy. I am obsessed with the stuff and a great gravy can save the day.

• Soup. Avoca’s White Onion and Parmesan Soup to be exact. It feels so luxurious especially drizzled with a little truffle oil.

• Spiced Pickled Blackberries are a tradition for me. Served on a cheeseboard or with some baked Mont D’or or Camembert they never fail to bring sheer joy to any situation. Frozen blackberries are great for this recipe.

• Béchamel Sauce for gratins. Parsnip gratin or brussel sprout gratin features heavily in the run-up to Christmas but I don’t always have the energy to make the sauce properly. The way it deserves to be made. It will need vigorous whisking and possibly a touch more milk when reheating but vigorous whisking is a great de-stresser in my opinion. You can also freeze the sprout gratin ahead of time.

• Madeline batter. The tins are back in The Kitchen Whisk so go nab one! This is essential for unexpected guests when the biscuit tin has been ravaged.

and… I have the most delicious Christmas starter coming up of Smoked Salmon and Crab Roulade which also freezes beautifully. In fact, it is better frozen so you can easily slice it and present it to your guest’s delight! And possibly a white chocolate and cranberry tart which I just can’t get out of my mind! Also suitable for freezing!

The last bit of input on your Christmas prep is to get your knives sharpened! I have a whetstone that I use to sharpen (great!) but nothing beats a professional doing the job. If you’re friendly with the butcher as them. I’ll be taking mine into The Kitchen Whisk to be sharpened which does take a few days but is worth it.

Here is what we are cooking this week: