Christmas Classics with a Twist

Fortnum & Mason is a British institution devoted to the art of good food and drink, so who better to tell their story than Fortnum’s devotee, informed foodie and best-selling author Tom Parker Bowles? This Christmas, Tom partners with Fortnum & Mason to serve up Christmas & Other Winter Feasts.

Devoted to the art of feasting, the tome covers winter dishes and more, with chapters brimful of delicious ideas and inspiration for Christmas Eve, Christmas Day and Boxing day, too. The recipes range from the indulgent and warming to the lighter meals we crave after festive feasting. Of course you’ll find the classic roasts, spuds and puddings, but why not add some flavour to your Christmas menu with less traditional dishes?

To get you started, we’ve selected four dishes and a warming welcome drink from the book - some traditional, some twists, all equally as impressive as any classic - and included Tom’s take on why each deserves a place on your Christmas menu.

Welcome drink: Sloe Negroni

Tom says: “A gently spiced, winter-warming version of the classic bitter cocktail. Sloe gives it that rounded berry allure, while Amaro Lucano (a herbal, bitter italian liqueur) adds a rich complexity.

Entree: Portobello Mushroom Wellington

Mushrooms, spinach and caramelised onions form the heart of this dish. Tom serves it with a tarragon cafe au lait, steamed broccolini and kale.

Tom says: “This is a fine Christmas Day vegetarian dish, a serious centrepiece packed with rich flavour.”

Tom’s drink pairing: Margaux

For main: Roast goose with apple sauce and cavolo nero

Tom says: “A whole roast goose is a glorious thing, but it does tend to lose a lot of weight in the oven. Still, that means lots of lovely goose fat in which to roast your potatoes. The spicing is Christmas to its core, with cloves, cinnamon, star anise and peppercorns, as warming as a crackling log fire.”

Tom’s drink pairing: A bottle of good Meursault

On the side: Grilled aubergine with chickpeas

Tom says: “Cool yoghurt, warm chilli, pert pomegranate seeds, verdant herbs and lots of citrus, something to wake up the taste buds without punishing the gut. The griddling of the aubergines is an essential part of the recipe, as it imparts that all-important smoky tang.”

Tom’s drink pairing: Cabernet Merlot, preferably one suitable for vegetarians

For dessert: Stem Ginger Pudding

Tom says: “Similar in style to the classic steamed ginger pudding, this uses not only diced stem ginger, but also the wonderfully rich syrup from the stem ginger jar, for serious warmth and spice.”

Tom’s drink pairing: A glass of Tokay - or for something lighter, a cup of black tea with lemon.

Tom Parker Bowles will be celebrating the launch and signing copies of Christmas & Other Winter Feasts at Lane Crawford Pacific Place on November 29.