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Chewsday

How to cook the perfect Christmas lunch

Jeremy Lee reveals the chef’s secrets to the main Christmas event: delicious turkey and all the trimmings

Christmas lunch. Photograph: Romas Foord for Observer Food Monthly

The truly great magic of Christmas is where it falls amid the seasons: the final farewell bid to autumn is made at the close of November swiftly followed by the mighty push through December to the big day itself. For sure, there are the presents and the parties and extraordinary cavorting during the preceding weeks, but it is the keenness of the cold and the great change in the seasons that so defines the quite magical reign of winter. And, oh my, how the appetite is quickened for Christmas foods so steeped in tradition for, come winter’s call, the kitchen is the true heart of the house. Here all is warmth and cheer, so, when the final preparations are made and the food is carried through to table, all there is to do is sit, fill your plate, fill your glass and raise your voice to join in the sheer and utter marvellous joy of good things well done for all.

Source: TheGuardian Read more for the recipes

  • The Turkey
  • Cumberland sauce
  • Roast potatoes
  • Giblet gravy
  • Sprout tops
  • Clementine sorbet
  • Steamed fruit pudding
  • Custard
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2 responses

  1. No more turkeys for me. Maddening birds, dry and dull, though possibly that’s because i have a psychological block that makes me gag at the mere idea of gravy. Last time I cooked a Christmas dinner, I did a roast ham with a boozy Cumberland sauce – infinitely preferable in my view. Before roasting, it was boiled with cloves, onion, bay and peppercorns: fantastic aroma.

    Like

    November 30, 2014 at 1:24 pm

    • >vilges, I hate turkey, prefer chicken, or even better, ham. The Cumberland sauce sounds good though.

      AV

      Like

      December 1, 2014 at 8:46 am

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