your Christmas table

SHOGANAI COCKTAIL WITH OYSTERS

Makes 16 Prep + cooking time: 10 minutes (+ cooling)

Combine 1 cup white (granulated) sugar and ½ cup water in a small saucepan. Cut 6cm pieces of fresh peeled ginger into 5mm slices; cut the slices into thick strips. Add the ginger to the pan; stir over medium heat, without boiling, until the sugar dissolves. Bring to the boil; boil for 5 minutes. Transfer to a heatproof jug; cool. Add 1/3 cup lime juice and 2 cups vodka to the jug; cover and refrigerate until ready to use. Pour 2 tablespoons of the ginger vodka mixture into 8 big or 16 small chilled glasses; add a few pieces of cooked ginger and slices of lime. Just before serving, fill each glass with chilled sparkling wine. Serve the cocktails with oysters on a bed of ice.

EGGS BENEDICT TARTLETS

Makes 18 Prep + cooking time: 65 min

• 200g shortcrust pastry
• 1 egg yolk mixed with
1 tbsp water, for egg wash
• 18 eggs
• 9 thin slices gammon, halved
• finely chopped chives, to serve

FOR THE HOLLANDAISE

• 125g unsalted butter, coarsely chopped
• 2 tsp white wine vinegar
• ½ golden shallot, finely chopped
• 1 black peppercorn
• 1 fresh bay leaf
• 2 egg yolks
• lemon juice, to taste

Preheat the oven to 220°C. Roll out the