Christmas lunch. First course: parmesan custard with anchovy toast, recipe from Café Anglais, executed by my niece, Charlotte.
There was a time when my mother, Fay, good Jewish mother that she is, would insist on cooking every morsel of Christmas fare.
Finally we managed to persuade her we were old enough to take over.
Now we share the cooking.
My sister, Geraldine, cooked the goose reared by wise animal welfare expert, Sheepdrove Organic Farm, which has a shop in Bristol.
From top left clockwise: the goose, then green bean, cranberry sauce, roast potato, roast parsnips, roast carrots, roast sweet potato, apple sauce and bread sauce.
It sounds bloody grand and it was. A local Big Issue vendor ate nothing on Christmas day, he told me today.
Juliette, eldest niece, cooked all of vegetables including her own concoction, green beans with olive oil, lemon juice, garlic, mint and a little sugar.
I made the tiramisu. None of my books had a recipe but luckily I found Tiramisu Heaven.
Mine did not look like Tiramisu Heaven pic above.
Mine looked splodgy – see below.
Yet it was delicious, if both bread-puddingy and way-creamy. I used less sugar than recipe (3oz instead of 4oz/ 1/2 cup) and brioche instead of ladyfingers. Lots of strong coffee.
I made the tiramisu late-at-night and last-minute. After carefully separating eggs, I made fatal mistake and did to egg whites what should have been done to yolks.
My mum does not use eggs at all. How sensible is that? Just 8oz mascarpone +brandy + coffee-soaked ladyfingers, sprinkling each creamy-layer with cocoa powder, and topping with rest of coffee-soaked cake.
Geraldine provided an extra treat: mince pies with homemade pastry.
She homemade the mincemeat too: you assemble the fruit and suet, and warm. “Dead simple,” says mincemeat-demystifier, Delia Smith.
This feast was manageable thanks to six of us cooking. I made my dish in advance while others cooked on Christmas day. So division of labour was not equal.
How did you manage Christmas?