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The food and cookery writer for The Guardian, The Times, The FT, Sainsbury's Magazine and many others, James Ramsden's Secret Larder is one of the most popular supper clubs in London with a reputation for exciting, trendy and tasty food without the gaga gourmet. With a light-hearted and enticing style, here is practical staged cooking, batching and organising of drinks, party bites, Christmas Eve, Christmas Day, time plans, side dishes, cakes and other treats, leftovers and edible presents. See 90 fresh and modern recipes for making festive food well in advance, ideas for scaling up, menu planning and storage. Champagne Truffles and Pickled Pears are among the gifts, and to jangle your tastebuds are Goose-Fat Fried Christmas Cake with Stilton, Rumbledethumps, the Scottish equivalent of Bubble and Squeak with leftover veg and potatoes, and in desserts Marmalade and Ginger Cake, Bourbon and Maple Mince Pies; in sides are delicious gravies, Horseradish and Roast Garlic Cream; try Roast Cauliflower with Spiced Almonds, the Successful Roast Potato, much simpler than you think by parboiling in advance, Figgy Pudding with Brandy Butter is finger licking good in the colour photograph, and there is Roast Turkey Crown with Confit Legs. Plan what to do up to three days ahead, one day ahead, three hours ahead, 90 minutes ahead right through to serving, carving and trimmings. On the lighter side there is a salad of chicory, orange with walnuts and goat curd, plus a delicious Roast Onion, Potato and Blue Cheese Pie, Coffee-Roasted Beetroot with Horseradish and Buttermilk Dressing and toasted hazelnuts, a Prawn and Mango Salad, Salmon Ceviche Toasts, and to drink Prosecco with Elderflower, Orange and Rosemary or the bawdy sounding Slogasm, a perfect union of sloe gin and champagne or Cava. With a few menu suggestions, approximately 100 full page colour photos in a beautifully designed 200 page large perennial hardback.
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