A spatchcocked chicken in an irresistible peanut spice rub; apple, pancetta and wilted cabbage in a thyme and cider reduction, and spicy carrots with curry leaves and chilli
When it comes to strict Christmas food traditions, I have very few. There are, however, some principles I return to every year. One is making sure that the side dishes are always snazzy enough that the central bird does not overly rule the roost. Also, I’m not keen on an abundance of traditional thick, brown gravy to hold the meal together. Without it, to my mind, there’s space for a host of other more delicious and exciting ingredients to attend the party. And that’s how it should be, right? Everyone made welcome.
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