JOY TO YOUR WORLD

Bring on the spirit of Christmas and add a little European flair to your festive fare

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Beetroot carpaccio

SERVES 4

INGREDIENTS

• 500g cooked beetroot

• 2 spring onions

• 4 Tbsp red wine vinegar

• 4 Tbsp olive oil

• 1 tsp mustard

• Salt

• Freshly ground black pepper

• 50g salad leaves

• 40g pine nuts

1 Slice the beetroot very finely and arrange the slices on a large plate. Wash, trim and finely slice the spring onions. Arrange on top of the beetroot.

2 For the marinade, combine the red wine vinegar, oil and mustard and season with salt and pepper. Pour the marinade over the sliced beetroot and spring onions.

3 Cover and set aside overnight to allow the flavour to develop.

4 Just before serving, pick through the salad leaves. Wash and spin dry. Dry roast the pine nuts in a small pan. Top the carpaccio with the lettuce and garnish with the toasted pine nuts.

Fillets of lamb with rosemary & mashed celeriac

SERVES 4

• 4 sprigs of rosemary

• 2 sprigs of thyme

• 1½ tsp mixed peppercorns, coarsely crushed

• 600g lamb fillets

• 3 Tbsp olive oil

MASH

• 1 celeriac (about 800g)

• 200g floury potatoes, like Agria, Red Rascal or Ilam Hardy

• Salt

• ¼ cup milk

• ¼ cup cream

• 20g butter

• 1 tsp orange zest

• Pinch of ground cinnamon

• Pinch of nutmeg, freshly grated

• Freshly ground black pepper

VEGETABLES

• Salt

• 200g beans, mix of green and yellow

• Olive oil

• 200g cherry tomatoes