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Wally99
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RECOMMENDATIONS
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Lamb cutlets with crispy garlic
Stuart Gillies transforms a bulb of new season garlic into the perfect accompaniment for griddled lamb with mounds of buttery mash
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Quail stuffed with truffle and smoked bacon
Rosario Guarneri serves quail with smooth sweet potato mash, simmered red cabbage and a rich port sauce
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Steamed sea bass
John Burton Race serves oven-steamed sea bass with a rich buttery basil sauce on a bed of cannelloni beans and Italian vegetables
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Glazed pork ribs
Arthur Potts Dawson’s barbecued pork ribs are slathered in Dijon mustard, golden syrup and soy sauce and come with a tropical salad
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Honey-roasted ham hock with red cabbage and piccalilli
Jason Atherton’s melt-in-the-mouth ham takes a little time to prepare, but the results are definitely worth it
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Goulash
Stephen Midgley from Grado restaurant in Manchester prepares meltingly-tender goulash
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Best end of lamb with creamed Brussels sprouts
A slick of verdant thyme oil brings the best out of Richard Phillips's lamb dish
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The Twinkle
With its champagne top and apt name, this light, delicately flavoured drink from Finlandia would add a sparkle to any Christmas Day menu.
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Smoked mackerel salad
James Nathan’s salad is served with parsley pesto and crisp croutons
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Braised Rooster Potatoes and Garlic
Well known chef Andrew Fairlie makes a simple warming dish which goes down a treat with roast lamb

