Entertaining

A SHOWSTOPPING CHRISTMAS MENU WITH ALL THE TRIMMINGS

- Styling by Sophie Wilson. Portrait by Lauren Trompp. Hair and make-up by Samantha Powell. Calligraphy by Lesley Workman.

The Cordony Kitchen's indulgent feast, finished with an elegant Christmas dessert by Stories to Gather.

Barbecue Prawns with Preserved Lemon Burnt Butter For recipe, see page 56. Bowl and platter, both Victoria Collison. Silver tray, Pepperwhites. 'Flocca' tablecloth in Roy and 'Basix' napkin in Ayrton, all Hale Mercantile Co (used throughout). OPPOSITE 'White Gold Coupe' dinner set, Maxwell & Williams. BH Essentials ornaments, Balsam Hill. Laguiole André Vernier cutlery, The Essential Utensil. 'Noblesse' cocktail glasses, Nachtmann. Blue silk ribbon, Bespoke Letterpress.

MINI JACKET POTATOES TWO WAYS

Prep time: 30 minutes. Cooking time: 50 minutes. Serves: 8-10.

600g baby potatoes, scrubbed

4 tablespoons (80ml) extra virgin olive oil

1 teaspoon fine sea salt

1 ½ teaspoon cracked black pepper

Crème fraîche, chives & cornichons

½ cup (120g) crème fraîche

1 teaspoon horseradish

5 (20g) baby cornichons, finely chopped

Sea salt and cracked black pepper, to taste

2 tablespoons finely chopped chives

Extra virgin olive oil, to serve

Whipped feta, corn & pine nuts

1 small corn cob

Extra virgin olive oil, to drizzle

Cracked black pepper

80g feta, crumbled

2 tablespoons crème fraîche

Juice of ½ lemon

¼ cup (40g) pine nuts, toasted

1 Preheat oven to 200°C (180°C fan) and grease mini muffin tray with 2 tablespoons of the oil.

2 Place potatoes in muffin holes, drizzle with remaining oil and season with sea salt and cracked black pepper. Cook for 35 minutes or until tender when pierced with a fork.

3 Remove potatoes from oven and allow to cool slightly. Using a small knife, make a shallow crosscut on each potato and gently pinch sides to open slightly.