Celeb chefs reveal best starters, mains and puddings for Xmas – and they’re yum

Gino D’Acampo’s Italian Christmas canapes – starter


  • 12 thin slices of ciabatta
  • 4 tablespoons extra virgin olive oil
  • 1 large garlic clove, peeled
  • For the nduja and ham bruschette
  • 2-3 tablespoons nduja
  • 4 large slices of Parma ham
  • Runny honey for drizzling
  • 1 tablespoon shelled pistachio nuts, chopped

And for the tomato and basil bruschette

  • 160g fresh mixed cherry tomatoes, halved or quartered
  • Small handful of fresh basil leaves, about 30g, roughly torn
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • For the prawn bruschette
  • 8-12 raw king prawns, peeled and deveined
  • 3 tablespoons mayonnaise
  • Pinch of chilli powder
  • 1 tablespoon freshly squeezed lemon juice


John Torode’s roast gravy and duck – main


For the duck

  • 1 whole duck, about 2kg good handful of sage, torn
  • 2 small shallots, peeled and chopped
  • 1 lemon, sliced
  • 3 whole carrots,
  • 1kg large potatoes, such as maris piper, peeled and quartered
  • 2 onions, cut into wedges

For the gravy

  • 1 dessertful spoon of plain flour
  • 300ml water
  • Salt and freshly ground black pepper


Prue Leith’s Christmas sprouts

Ingredients (serves 8)

  • 2 garlic cloves, crushed
  • 30g butter
  • 500g Brussels sprouts, with the tough outer leaves peeled off
  • 180g baby spinach leaves
  • Handful of wild garlic leaves, plus a few extra to garnish – optional
  • 250g frozen peas
  • 300ml double cream
  • 1⁄4 tsp freshly grated nutmeg
  • Salt and pepper to season


TIP: Cover and refrigerate if not serving right away. When ready to serve, microwave for 3 minutes, forking them over halfway through. Serve with a few wild garlic leaves, if using.

Hugh Fearnley-Whittingstall’s squash, shallot and mushroom tart


  • 350g peeled, deseeded squash, about 500g unprepared weight
  • 175g shallots, halved and quartered
  • 2 tbsp olive or rapeseed oil
  • A few rosemary and/or thyme sprigs
  • 150g large, firm mushrooms, such as portobello or field mushrooms, thickly sliced
  • 1 sheet of ready-rolled all-butter puff pastry
  • 100g stinking bishop, baronet, taleggio or other washed-rind cheese. You will need to substitute for vegetarian cheese if you are vegetarian
  • Sea salt and black pepper
  • 190C / fan 170C / gas 5


Prue’s easy Christmas pudding

Ingredients (serves 6-8)

  • 1 litre vanilla ice cream
  • 1 jars mincemeat, or three slices Christmas pudding, crumbled
  • 3 tablespoons rum or brandy
  • Sprig of holly


  • If the ice cream is frozen hard, put it into the fridge so that it softens without melting. It is important to do this in the fridge so that the ice cream only softens. Never allow the ice cream to fully melt as this can cause a health and safety risk. Mix it, in a food processor or by hand, with the mincemeat and then freeze it in a 1.1litre/2 pint pudding bowl.
  • To serve, dip the bowl into hot water for half a minute to loosen the pudding, then turn out on a serving plate. Stick the holly in the top and serve.
  • Add the rum or brandy by pouring on top and then Light and serve.

TIP: Prue sets the pudding alight. The flames and warm brandy melt the pudding a bit. Here is the secret to getting it right. Keep the turned-out pudding in the freezer or fridge until ready to go. Clear a good bit of the table of paper hats and other inflammable stuff. Better still, clear a side-table. In the kitchen, warm about 3 tablespoons brandy or rum in a saucepan to just warmer than blood heat. If you get it too hot you will lose the alcohol. Stick the holly in the pud and take the pud, matches and warm brandy to the table. Put the pud down at the cleared spot on the table. Put the brandy pan down on a mat out of reach of little fingers. Stand back as you carefully light the brandy and pour it, flaming, over the pud. It will flare up and crackle as it illumintes the holly in the room.

Phil Vickery’s classic yule log

Ingredients (serves 8)

For the sponge

  • 3 medium eggs
  • 90g caster sugar
  • 90g self-raising flour
  • 2 tbsp cocoa powder

For the chocolate ganache

  • 500g dark chocolate, chopped into small pieces
  • 500mls whipping cream
  • 6 heaped tablespoons glucose syrup
  • 200ml double cream
  • Icing sugar, for dusting
  • Sprigs of holly to serve For the bark – optional extra
  • 100ml dark chocolate


More festive recipes will feature across This Morning’s Christmas Week from 17th December, 10.30am on ITV.

Prue: My All-time Favourite Recipes by Prue Leith £25, Bluebird.

The River Cottage A to Z , Bloomsbury £40.00.

Gino’s Italian Adriatic Escape, Published by Hodder & Stoughton, £20.

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