Starter
Vol-au-vent with creamy chicken and mushroom ragout
Set the case just off centre and leave the golden layers of pastry visible around the filling.
PlatingStudio · Festive cooking
Christmas menus
Three courses for four people.
Choose a menu, see how to plate each course and download all the recipes with a shopping list and cooking schedule.
Classic & festive
Braise the roulades and red cabbage the day before. On the day, make the mash, fill the pastry cases and bake the apples.
Main course
Beef roulade with mash, red cabbage and dark gravy
Spoon the mash into an oval. Cut the roulade diagonally to reveal its spiral, add a neat mound of cabbage and spoon the gravy alongside.
Dessert
Baked apple with vanilla custard and toasted almonds
Pour the custard beside the apple and scatter the toasted almonds over it just before serving.
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Three recipes, a shopping list and a cooking schedule in one PDF.
Fine dining
Roast the beetroot and make the dessert ahead. Serve the monkfish in crisp pastry straight from the oven.
Starter
Roasted beetroot with goat cheese and hazelnuts
Group the wedges loosely. Use two teaspoons to shape small ovals of goat cheese and scatter over the hazelnuts.
Main course
Monkfish Wellington with celeriac purée and lemon butter
Show the cut faces of two thick slices. Sweep the purée alongside and spoon the lemon butter away from the pastry.
Dessert
Orange panna cotta with pistachios
Set the orange segments and a little juice to one side. Add the pistachios just before serving.
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Three recipes, a shopping list and a cooking schedule in one PDF.
Vegetarian
Earthy mushrooms, glazed carrots and spiced pears. Make the soup, mushroom filling and dessert the day before.
Starter
Creamy parsnip soup with apple and hazelnuts
Use a shallow bowl and place the apple and hazelnuts in a small cluster in the centre.
Main course
Mushroom Wellington with shallot gravy and glazed carrots
Offset two thick slices to show the filling. Group the carrots beside them and spoon the gravy alongside the pastry.
Dessert
Chocolate mousse with spiced pear
Shape the mousse with a warm spoon. Add two pear wedges and shave the reserved chocolate over the plate.
Print this menu
Three recipes, a shopping list and a cooking schedule in one PDF.