"Christmas lunch in my family is about as traditional as it comes, and is pretty much the same every year no matter who's house we're at (including at least three monumental rows about things that happened years ago). Everyone chips in, too, even the kids well, they've got to earn their dinner somehow. Rather than shooing them off to watch cartoons while the adults do all the work, we make sure they're hands-on in the kitchen alongside us, especially with the annual yule log."
"Heat the oven to 200C (180C fan)/390F/gas 6, then toast the walnuts in a baking tray for three minutes. Reove, leave to cool a little, then roughly chop. Cut the root off the end of each chicory, and separate the leaves. You want one leaf per canape, and sometimes they can be on the big side, so, for neatness' sake, you may want to trim the leaves so they're all roughly the same size."
"You want one leaf per canape, and sometimes they can be on the big side, so, for neatness' sake, you may want to trim the leaves so they're all roughly the same size. Well, it is Christmas, isn't it? Arrange the chicory leaves cupped side up on a platter or wooden board, then crumble the cheese evenly between them. Scatter over the chopped walnuts, drizzle over the honey, then garnish with a few celery leaves and serve."
Christmas lunch follows a consistent, traditional routine in which everyone participates and familiar arguments become part of the ritual. Children join kitchen tasks rather than being sidelined, gaining practical skills and a sense of pride through hands-on roles like making the yule log. Simple seasonal canapés use red chicory, creamy blue cheese, toasted walnuts and honey, and can be prepared quickly with minimal fuss. Specific steps include toasting walnuts, separating chicory leaves, crumbling cheese into leaves, adding chopped nuts and honey, and garnishing with celery or parsley. A caramelised swede and honey soup is also noted as a Christmas Day starter.
Read at www.theguardian.com
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