There are ten of us this year, I will be doing the cooking for the first time in two years now that I am out of the wheelchair.
Last year I got absolutely slaughtered, my wife and her friend cooked the “lunch” we sat down at about 5pm after two hours at the pub and home for bottles of Cremant de Bourgogne and a litre of Tanqueray.
This year eating at 2.30pm not going to pub. For the first time in the 19 years we have been married we will be having turkey, serving it with roasties, sherry glazed parsnips, carrots, sprouts and bacon wrapped chipolatas. (just finished prepping them). Made some fresh cranberry sauce infused with orange peel this morning. Last night I made the stuffing using sausage meat, fresh sage and thyme along with finely chopped celery, onion and breadcrumbs.
Starting with various nibbles and Cremant de Bourgogne then homemade potted shrimps and toasted Poilane bread. Served with St Romain ‘09
Main course with Cloudy Bay pinot noir 2008
Cheese – Epoises, Stilton, Gorganzola and Lancashire, more Cloudy Bay
Christmas Pud and (or) trifle served with 40 year old Taylors tawny port.
Fart and belch then........................
Buffet!!
Made a ham this morning along with pork pies and venison sausage rolls, turkey sarnies, salad etc.

Hope you all enjoy yourselves.

Turkey and roast brisket with Roasties, parsnips and carrots, a few brussels with cashew and chessnuts added, some homemade stuffing and meat juice gravy, little bangers and bacon on sticks.

Christmas pud and cream or homemade cheescake.

Nothing too fancy but all prepared with love and affection, family xmas meal.

We had homemade game terrine followed by turkey and duck, roasts, mash, roasted carrots and parsnips, pigs in blankets, spouts done with pancetta and chestnuts, homemade stuffing and delicious port gravy. We also made both desserts of tiamaria choc chscake and a lemon meringue pie.

Lovely it was.

We had roast haunch of venison (rare), roast spuds, sprouts with chestnuts and pancetta, red cabbage with pear and garlic and roast carrots and parsnips. Very nice but still full this morning!

Boxing Day dinner: Cold turkey & ham with bubble from yesterday's leftover veg.

Boxing day here: boiled ham with sour brown shallot sauce, roast potatoes and fine beans, followed by poached pears.

Porkie pie, cold turkey and beef with a bit of cheese, pickled onions and some crisps.

Plain and simple like me.

A copy of Michel Roux's new book, Desserts, magically appeared in my stocking on Christmas morning - and two individual, cardamom-scented rice puddings with caramel are now in the oven.

They will be served with freshly segmented mandarins, with the juice mixed with any caramel remaining in the ramekins.

Nice.

Throw in some Branston and some fresh baked bread and I'll be around, what number was your house again ?

Number 4, but sadly its too late next year you are most welcome.