Luxe lunch

This inspired menu takes comforting rustic flavours and transforms them into celebratory festive dishes to savour and share

- RECIPES MARINA FILIPELLI

Whisky and spice hot toddy

SERVES 8

A comforting tipple that will fill the house with a festive aroma.

6 cloves, plus extra to serve

2 cinnamon sticks, plus extra to serve

2 x 1cm (½") slices ginger, plus extra to serve

Pared zest of 2 clementines, plus extra to serve

6tbsp honey

400ml (13½fl oz) whisky

2 lemons, sliced

1 Place 850ml (1¼ pints) water, the spices and zest in a small pan, bring to the boil, then simmer gently for 10 minutes. Stir in the honey and whisky, then strain into a jug.

2 To serve, put a slice of lemon, some spices and zest into 8 heatproof glasses. Pour in the hot toddy and enjoy.

Roast partridge and grapes with balsamic glaze

SERVES 8

These little birds are a seasonal gift to cooks and have a delicate flavour. Roasted grapes are the perfect partner.

Small bunch of thyme

8 oven-ready partridges

45g (1½oz) unsalted butter, at room temperature

16 pancetta rashers

450g (1lb) black grapes, broken into small bunches

6 bay leaves, bruised

2tbsp olive oil

3tbsp balsamic vinegar

1 Place a few thyme sprigs into the cavity of each partridge. Strip the leaves off 5 of the remaining sprigs and stir into the butter with plenty of salt and freshly ground black pepper. Rub the butter all over the partridges and drape the pancetta over the top, then cover the partridges well and keep them chilled in the fridge until ready to roast. You can do this 1 day ahead, if you like.

2 Preheat the oven to 220°C / 425°F / Gas Mark 7. Place the birds in a large ovenproof dish. Roast for 20 minutes.