Ed Balls has published a rather lovely Christmas recipe, for crab and Gruyère soufflé, in the Spectator. But what might the other veterans of May 2015 be having this Christmas?
I start the afternoon off with a pint. I like to spend Christmas out around ordinary, hard-working people, not flash politicians. So then it’s tweed jacket on, and a walk to the local for Christmas dinner. With a pint.
It’s tradition that makes this country great, and nowhere is tradition as important as in our Christmas roast. Goose is better than turkey, of course, but this year, Sam and I have reached back further. We’ve looked to one of my favourite schoolday Christmas carols, “The Boar’s Head”, to inspire our feast. I’ve used British pork from a nearby farm – as long as you keep it moist in the aga, it makes for a beautiful centrepiece.
The locals keep asking if I gave it a good wash first, but I can’t think what they mean.
Just because it’s Christmas, it doesn’t mean breakfast isn’t the most important meal of the day. We’ll be starting the day with a bowl of granola.
Friends, it’s Christmas time. In our functional kitchenette, I’m on snack duty. After the year I’ve had, I’ve learnt to keep things manageable – preferably something that can be eaten in a single bite. This Christmas, I’ll be doing – apropos of nothing – bite-sized pigs in blankets.
With St Andrew’s Day at the end of November, and Burn’s Night coming up in January, we find it’s best to keep Christmas dinner light. This year, we’ll be honouring Scotland’s heritage with a whole roast salmon. The noble salmon’s swim upstream is an inspiration to the country – although I hear some south of the border might find it a little slippery…
Honestly, Miriam’s a much better cook than me.