HOLIDAY HELPS
Be a trendsetter and focus on aromas instead of the usual decorations. They’re far more stylish (and subtle) than going crazy with tinsel and can be incredibly evocative – smell, emotions and memory are all closely linked. Heat mulled wine in a pan to infuse your home with a spicy festive scent before guests arrive.
• Every 500g of a whole raw turkey will provide enough meat for one person. Also allow 125g potatoes, 100g roasting veggies (such as carrots and parsnips), 3 bacon-wrapped cocktail sausages, 50g green veg (such as sprouts and beans), 100ml gravy (allow 50ml wine, plus 50ml stock), 75g stuffing, 50g bread sauce and 20g cranberry sauce each. • If you have vegetarian guests, replace the pigs in blankets with extra veg and serve a meat-free main (see p100 for ideas).
Add a few frozen mar y cranberries, a rose of stalk and a piece to each clementine peel twist. glass for a festive for the Use wine glasses kling non-alcoholic spar en drinks, too. Find ev more ideas on p144.
• A 1·2 litre Christmas pudding will serve eight, but it’s not everyone’s favourite, so try a smaller one and offer a choice. I like to have three puddings that work well together for eight guests – they usually have a bit of each! • If you’re including starters, don’t overthink them. Just serve a drink along with a couple of bites per person. Try warmed blinis with smoked salmon and horseradish or toasted slices of baguette with goat’s cheese and caramelised onion chutney.