Food

Phil Vickery's turkey masterclass

Are you on turkey duty this year? Don’t do anything until you’ve heard Phil Vickery’s foolproof guide. His masterclass is the only one you’ll need.

And just to add to the hi jinx, we’ll be attempting a new Guinness World record for the fastest turkey carving!

With thanks to Guinness World Records. All current records are listed in the book Guinness World Records 2019.

CHLOE.’s vegan roast and no dairy egg-nog

Plant-based restaurant CHLOE. have spun a vegan twist on two Christmas classics just in time for the festive season.

Royal Roast
Ingredients

50g Chia Seeds

200ml Water

1kg Sea Salt

25g Plain Flour

400g Whole Celeriac

100g Cooked Beetroot

Method

  1. Mix half of the chia seeds with water until they puff up, drain and place to one side. In a separate bowl mix salt, flour and remaining chia seeds to create crust.

  2. Line baking tray with parchment paper to prevent the celeriac from sticking and burning. Place some salt mixture on the parchment, place celeriac on salt base and then cover celeriac with remaining mixture. Cook on 160C for 90 minutes.

  3. Once cooked peel off skin from the celeriac and slice into 1/2cm discs

  4. Grate cooked beetroot and rub in on the discs to add pink colour

  5. Roll the disk edges in puffed chia seeds so that they stick. Add vegetables of choice. Serve.


No Egg-Nog

Ingredients

4 cups almond milk

0.5 grams ground turmeric

0.5 grams teaspoon salt

4.76 grams pumpkin pie spice

To serve one glass

Method

  1. Fill with ice

  2. Fill with eggnog

  3. Add 28.4 ml Rum

  4. Stir well

  5. Sprinkle cinnamon on top

  6. Serve with cocktail straw