XMAS FOOD IDEAS RECIPES

1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/ gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
6. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
7. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
8. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
9. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

Preheat the oven to 180°C/gas mark 4. Line a baking sheet with baking parchment and draw a rough 25cm diameter circle on it; I pencil round a cake tin that size.

Whisk the egg whites until satiny peaks form, then whisk in the sugar, a table-spoonful at a time, until the meringue is stiff and shiny.

Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon. Mound the meringue on to the baking parchment within the circle and, using a spatula, flatten the top and smooth the sides.

Put in the oven and immediately reduce the heat to 120°C/gas mark 1/2. Cook for an hour. Then turn off the oven and leave to cool completely. Once it's cool, take the meringue disc out – and you can keep it in an airtight container for a couple of days or freeze for a month.

When you are ready to assemble the pavlova, invert the cooled meringue disc onto a large plate or a stand you can serve it on, and peel off the baking parchment.

Whip the cream until thickened but still soft, and pile onto the meringue – on the squidgy part that was stuck to the baking parchment – spreading it to the edges in a swirly fashion.

Cut the passionfruit in half, and scoop out the seeds, and any pulp and juice, into a bowl. Peel the fresh lychees (if using) over the bowl to catch any juice, then remove the stones, tear the lychees into pieces and let them drop into the passionfruit. Tear the drained, canned lychees (if using) likewise, and drop them in, too.

Leave the passionfruit and lychees sitting in their bowl for a moment, while
you liquidize the raspberries with the icing sugar in a blender.

Dollop the cream-topped pavlova with the passionfruit and lychees, and their
juices, then zig-zag some red, red, red raspberry sauce over the top, putting the rest in a small jug for people to add to their slices as they eat.

Make ahead tip: Make the meringue disc and store in a deep airtight container for up to 2 days. About 3-4 hours before serving, top with whipped cream and keep in the fridge. Just before serving, add the fruits and raspberry sauce.

Freeze ahead tip: Make and freeze the meringue disc for up to 1 month. Thaw in a cool room and finish as recipe.

1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/ gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
6. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
7. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
8. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
9. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.