Christmas Feast 2023

Scrub the new potatoes in cold water. They don’t need to be peeled.

Once cleaned, place in a large pot filled with cold water and a good pinch of salt. They can sit in the water till its time to cook.

Shell the peas. Pinch the top off the snow peas and pull down to remove the fibrous string that runs down one side.

If you’re not cooking today, store everything in the fridge until you’re ready.

Place the new potatoes on the stove and bring to a gentle simmer, cook for about 25 minutes, until you can pierce with a knife. Strain.

Bring a small pot of water to the boil with a pinch of salt, and cook the NZ quinoa in boiling water for about 15 minutes until it has sprouted. Once cooked strain and place in a bowl.

Remove the preserved lemon from the oil and discard any seeds. Finely chop the lemon then add to the NZ quinoa along with the olive oil.

Remove the tops from the courgette and cut into quarters lengthways, set aside.

For the potato salad place the feta and olives in a bowl.

Remove the parsley leaves from the stalk, finely chop the leaves and add to the feta and olives, discard the stalk.

Once the potatoes are cooked cut them into halves or quarters depending on size and add to the olive feta mix.

Top and tail then peel the red onion, dice and add to the bowl.

Remove the core from the tomato and cut into wedges or large dice depending on size, add to the salad. Don’t mix, dress or season the salad yet.

Turn your oven to grill, for the courgettes in the next step.

For the pea salad, bring a medium pot of lightly salted water to a boil. Cook the shelled peas and snowpeas in boiling water for 20 seconds. Strain and allow to cool.

Remove any outer leaves then thinly slice the cos, and place in a bowl. Wash, cut the top off and thinly slice the radish, add to the lettuce along with the crushed peanuts and peas. Rip in the mint leaves. Again we will dress, toss and season later. Cover the salad with a damp tea towel or refrigerated if it’s really hot.

For the courgette dish. Toss the sliced courgettes in a little oil and a pinch of salt. Place in an oven tray and roast under the grill for about 12-15 minutes until soft and charred, tossing regularly.

Cut the cherry tomatoes in half and add to the quinoa.

Remove the coriander leaves from the stalk. Set the leaves aside. Thinly slice the stalk and add to the  quinoa.

We will assemble the dish later.

Time to make the main event.  We are going to roast the mushrooms, cook the spinach, then assemble and bake the parcels.

Turn your oven to bake at 200.

Remove the rosemary leaves from the stalk and finely chop.

Lay the mushrooms on a baking tray, drizzle with olive oil, sprinkle over rosemary and season with salt and pepper. Bake for 12 minutes or until fully cooked. Allow to cool.

Mince the garlic, then fry it in a large pot with a little oil for 15 seconds, add the spinach and mix well, add a pinch of salt and cook until the spinach is wilted. Strain to remove any excess liquid. Place the spinach in a bowl and mix in the cashew cream.

At this stage if you want to eat as soon as the filo comes out of the oven finish the sides in the next step now.

Get some oil or melted vegan butter and a damp towel ready.

Lay a sheet of filo on the bench and brush with oil or butter. Place another sheet on top then cut into quarters, and rotate the top sheet slightly to create a star. Lay a mushroom, or two in the center of each square, place a small teaspoon of onion jam on top then top with some of the creamed spinach, we are making about 20 of these. Gather up the outsides and scrunch them together. Repeat until all the mushrooms or filo are used up.

Lay on a tray and bake for about 10 – 12 minutes until golden.

Finish the sides.

Place the saffron yoghurt in the middle of your serving dish, using the back of a spoon spread with love to the bottom of the dish. Pile up the quinoa, top with courgette and then sprinkle over coriander leaves and dukkah.

Add the Greek dressing and a pinch of salt to the potato salad, gently toss, taste and add more salt as needed.

Add the black vinegar dressing and pinch of salt to the pea salad, gently toss, taste and add more salt as needed.

Time to eat. Enjoy!

For the Eaton Mess.

Set your oven to hot grill.

Place the bowl you are going to whip the cream in in the fridge.

Cut the peaches in half and remove the stone. Lay on a baking tray and sprinkle with sugar. Roast under the grill for about 8-10 minutes until they start to brown. They don’t need to be fully cooked.

Add the coconut cream to the chilled bowl and whip until it thickens , about 2-3 minutes. Avoid overwhipping as it can cause the cream to split.

Roughly chop the peaches, combine with the blueberries and the hazelnut crumb in a large bowl.

Add the whipped coconut cream and three quarters of the meringues. Gently fold together.

Serve immediately in bowls or martini glassed topped with a remaining meringue.