THE MENU
NIBBLE
✢ Prosciutto, fig and burrata crostini
MAINS
✢ Citrus and bay roast turkey
✢ Red onion and beetroot tarte tatin
SIDES
✢ Oregano and garlic roast potatoes
✢ Brown butter and hazelnut roasted sprouts
✢ Green bean and frisée salad with spiced vinaigrette and smoked almonds
✢ Salted caramel roasted carrots and parsnips
SAUCES
✢ Madeira and shallot gravy
✢ Sloe gin cranberry sauce
✢ Rich bread sauce
TO START
Prosciutto, fig and burrata crostini
Forgo the formal starter this year and opt for an easy but substantial nibble that will whet your appetite for the feast to come.
Serves 8 • Prep 5 mins • Cook 5 mins
150g ciabatta, diagonally cut into
8 slices
2tsp extra virgin olive oil
4 slices prosciutto
4 figs, halved or quartered, depending
on size
1 ball burrata about 150g, roughly
torn
1tsp balsamic vinegar, we used Belazu
aged balsamic vinegar
Small mint leaves, to garnish
1 Brush the sliced ciabatta with a little olive oil and place under a hot grill until lightly toasted.
2 Top with half a slice of prosciutto, some fig and some burrata. Drizzle with the remaining olive oil and a splash of balsamic vinegar.
3 Finish with some fresh black pepper and mint leaves, if using.
Per serving: 143 cals, 8g fat, 3g sat fat, 11g carbs
TIP: Add another layer of flavour by switching out the ciabatta. Try olive baguette, seeded sourdough or dark rye
FROM THE W&H FOOD TEAM
We love a make-ahead crostini topping. Here are a couple of favourites for the big day.
SMOKED SALMON PATE
Serves 8
Blitz 120g hot smoked
