"Both chefs declare themselves fans of the season. It's always enjoyable, the restaurants are closed, you have all the family around you," says Borthwick.
"It's all down to preparation, says Hartnett. The night before, she preps the turkey, blanches the sprouts, peels the potatoes and makes the red cabbage side."
"Generally, I'm of the philosophy that if you're cooking for five, you can cook for 15," she says, emphasizing her preference for inviting larger groups.
"Sometimes, when there are 20-plus guests, they decamp to one of Hartnett's London restaurants... and take over the whole establishment."
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