Yotam Ottolenghi's Christmas feast: trout rillettes, leek nut-roast tatin, guanciale potatoes and pistachio bombe
Briefly

Christmas feasting is best planned with shop-bought shortcuts, dishes that can be prepared in advance, and crowd-pleasers like potato dishes to simplify stress.
A magical starter should appear without fuss, like harissa trout rillettes. It can be made in advance, allowing for easy assembly and serving later.
Read at www.theguardian.com
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