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You can dress up a beef Wellington with foie gras, cep mushrooms, or even truffles, but in my opinion, that beautiful fillet of beef should always be the star.
These small chocolate tarts are fantastic at teatime, the perfect combination of rich, crumbly pastry, smooth ganache and crunchy peanut topping.
Short ribs are going through a real renaissance, just like lamb shanks and pork cheeks have before them. They are a cheap cut full of fat and sinew but that disappears as you slowly cook them in red wine and stock.
A lovely glazed ham is a great staple over Christmas, not least because it’s also delicious cold with Gordon's pear and saffron chutney.
Take your time cooking pork belly, making sure the crackling on top is beautifully roasted while the meat beneath braises gently in the pan’s juices. Serve with dauphinoise potatoes and broccoli.
My mother always made it with cheap white sliced bread, but I’ve experimented with all sorts: baguette, panettone, brioche and croissant.
The chorizo, bean and tomato stuffing helps the bird to cook evenly and perfumes the meat as it cooks. Serve it alongside the chicken with some steamed greens or a mixed leaf salad.
These cranberry mince pies are the perfect treat for after Christmas dinner, or as a late night snack with a glass of mulled wine.
By combining both fruit purée and chunks, with sweet, chewy dried cranberries, I’m creating layers of texture beneath a crunchy granola topping.
With a surprise frozen creamy filling dotted with sweet festive ingredients, this is a great dessert for Christmas. It looks impressive and, best of all, it can be made well in advance and kept in the freezer for up to a month.
This is Gordon's favourite way to roast turkey – with a savoury butter under
the skin to keep the breast meat moist and flavourful.
This gravy is the perfect accompaniment to your Christmas turkey - using the juices from the cooked bird makes it extra tasty.