For a private chef, Christmas is a month-long showcase: our equivalent of Frieze art fair meets Sundance. The challenge lies in nodding to tradition while incorporating the year’s viral food trends – if it was big on TikTok you can bet an ambitious host will want it as a canapé.
Creative thinking is required. Last year, for example, small bowls of venison ragù were the closest I could get to a client’s request for reindeer meat (you’d be surprised how many people want Rudolph on the menu).
FROZEN TOMATO SALAD
WHY IT’S HOT
Frozen tomatoes were huge on TikTok this year, with foodies shaving them on to toast. In fact, frozen everything was hot – try frozen peach on vanilla ice cream for a sweet take – although tomatoes kicked things off.
INGREDIENTS
- 1 little gem lettuce
- 4 radishes, chopped
- 2 tsp capers
- olive oil, for dressing
- 1 ball of burrata
- 1 large vine tomato, frozen
- salt and pepper
METHOD
1 Finely chop the lettuce, add the radishes and capers, dress with the olive oil and season. Slice the burrata and add.
2 Grate the frozen tomato over the salad and serve.
THE VERDICT
It works in a quirky way and will keep kids happy for at least two minutes. It makes a mess when it defrosts. Eat immediately, or else.
BASQUE PISTACHIO CHEESECAKE WITH RASPBERRY COULIS
WHY IT’S HOT
If one pudding trend has ruled social media this year, it’s this gooey, underbaked (ie, basque) cheesecake. Here’s my fruity take.
INGREDIENTS
For the cheesecake
- 500g cream cheese
- 250g pistachio butter (find it at ocado.com)
- 200g caster sugar
- 4 eggs
- 30g plain flour
- 200ml double cream
- crushed pistachios, to serve
For the coulis
- 150g raspberries
- 75g caster sugar
METHOD
1 Mix the cream cheese, pistachio butter, caster sugar and eggs.
2 Sift the flour into the mix, add the cream and continue to stir.
3 Bake on your oven’s highest heat until brown on the outside and slightly raw at the core; it should slowly jiggle when moved.
4 Cool on a rack then put in the fridge to chill for at least 3 hours.
6 Drizzle coulis down each sliceof cheesecake and sprinkle with the crushed pistachios, to serve.
6 Drizzle coulis down each slice of cheesecake and sprinkle with the crushed pistachios, to serve.
THE VERDICT
A creamy conversation stopper.
TANGHULU
WHY IT’S HOT
The ancient Chinese street food – traditionally rock-sugar-coated hawthorn berries on a bamboo skewer – has got itself embroiled in the ASMR trend (the deriving of pleasure, including deep relaxation and a tingling scalp, from particular sounds). Is it the preparation of these candied fruits that gets people going or their consumption? You decide.
INGREDIENTS
- selection of cherries, grapes, tangerine segments, strawberries and pineapple chunks
- 300g caster sugar
- 150ml water
- icing sugar, for dusting
METHOD
1 Thread the pieces of fruit on to long bamboo skewers.
2 Add the sugar to the water in a pan and gently bring to the boil to make a sugar syrup.
3 Coat the skewered bites with the syrup and leave to cool.
4 Dust with icing sugar to serve.
THE VERDICT
The sensual ASMR of granules between your gnashers is the USP here.
FIG AND FRANGIPANE TART
WHY IT’S HOT
Thanks to Netflix doc Martha, Ms Stewart and her frangipane tarts are trending on TikTok. Here is my version, with seasonal fruits.
INGREDIENTS
For the pastry
- 250g plain white flour
- 150g unsalted butter, diced
- 80g icing sugar, sifted
- 2 egg yolks
- crème fraîche, to serve
For the frangipane filling
- 4tbsp fig jam
- 200g butter, softened
- 200g caster sugar
- 3 eggs
- 200g almond flour or ground almonds
- 8-10 ripe figs
For the sugar syrup
- 300g caster sugar
- 150ml water
METHOD
1 Pulse the flour and butter in a food processor until the mix resembles breadcrumbs. Add the sugar, yolks and a pinch of salt then mix well again. Wrap in clingfilm and chill for an hour.
2 Heat the oven to 200C/180C fan/gas mark 6. Grate the pastry into a loose-bottomed 30cm tart tin, pressing into the base and sides.
3 Spread the fig jam over the tart base and put in the fridge.
4 In a processor pulse all the frangipane ingredients (except the figs) to a hummus-like density.
5 Pour on to the pastry (to about two-thirds full). Cut the figs into eighths and layer from the outside in. Bake the tart until the top turns golden. Leave to cool.
6 Heat the caster sugar and water in a pan and simmer until syrupy. Allow to cool.
7 Glaze the tart with the syrup and serve with the crème fraîche.
THE VERDICT
Sweet and nutty, this tart is ideal for the festive table.
EGGNOG BRÛLÉE
WHY IT’S HOT
It’s the ultimate fusion trend, with TikTok influencers in the US giving the festive tipple a Gallic twist.
INGREDIENTS
- 5 egg yolks
- 150g caster sugar
- 100g mascarpone
- 500ml eggnog (buy pre-made to save time), gently warmed
- 1 tsp vanilla extract
- 2 gratings of nutmeg
METHOD
1 Preheat the oven to 200C/180C fan/gas mark 6. Beat the yolks and sugar until light and airy.
2 Add the mascarpone and beat until smooth. Add the eggnog slowly while continuing to beat.
3 Pour the mixture through a fine sieve, add the vanilla extract and grated nutmeg and stir.
4 Divide among 4 ramekins on a baking tin containing hot water (about halfway up the ramekins).
5 Bake for 30 minutes. The centre should wiggle, but not too much.
6 Refrigerate for 2 hours or overnight. To serve, lightly coat with the caster sugar and burn with a blowtorch or under a grill.
THE VERDICT
Christmas thrives on silly rich American gimmicks – and this creamy dessert is worth a whip.
POTATO GALETTE
WHY IT’S HOT
This dish went viral after Shereen Pavlides, the American influencer chef, showed off her recipe for a fancy hash brown back in 2020. Then bad-boy Brit chef Thomas Straker gave it a go. Now I’m mad about this hearty side dish.
INGREDIENTS
- 3 large potatoes
- 200g parmesan, shaved
- 4 tbsp cranberry sauce
- oil, for pan-frying
- salt
- chives, chopped, to garnish
METHOD
1 Peel, grate and strain the potatoes through muslin.
2 Scatter half on to a hot, oiled, nonstick pan, like a pancake.
3 Add a layer of parmesan shavings and droplets of cranberry sauce.
4 Top with the remaining grated potato and fry on both sides until golden and crispy.
5 Season then serve with the chives, more parmesan and cranberry sauce.
THE VERDICT
Deep-pan, crisp and even! This fruity, cheesy, carb-laden dish will be a welcome addition to all plates on Christmas Day.
DARK CHOCOLATE AND GINGER BROWNIES WITH WHIPPED MASCARPONE
WHY IT’S HOT
Gluten-free dishes are here to stay – and it’s safe to assume, if you’re catering to more than five people, one will be allergic. This recipe will keep everyone happy.
INGREDIENTS
- 500g dark chocolate, at least 80%
- 200g butter
- 240g sugar
- 4 eggs
- 80g ginger, peeled and finely chopped
- whipped mascarpone, to serve
- salt
METHOD
1 Melt the chocolate and butter together in a bain-marie.
2 Beat the sugar and eggs with an electric whisk until expanded to roughly three times in size.
3 Allow the melted chocolate to cool for a minute before adding to the sugar and egg mix, then beat everything together.
4 Pour on to a baking tray lined with buttered baking parchment. Lightly salt and bake at 200C/180C fan/gas mark 6 until no longer wet in the centre when poked with a knife (about 30 minutes).
6 Cool, slice and serve with the whipped mascarpone.
THE VERDICT
How chocolate dessert should be: deep bitter notes clashing with a reassuring sweetness.
What every cook wants for Christmas
A CHINESE CLEAVER
Friends and clients ask me all the time where to find this multipurpose tool – I use mine more than any other knife as it’s excellent for crushing, slicing and mincing. You can spend hundreds but you don’t need to when they’re about 20 quid at your local Chinese supermarket. If you don’t have one of those nearby then try the one costing £15.99 at souschef.co.uk
A DEEP FRYER
Churros, doughnuts, fried mash balls… This gadget will even make something exciting out of your brussels sprouts. Once opened, it demands to be used. And this being Christmas, there are unlimited leftovers to play with. From about £30, currys.co.uk, nisbets.co.uk, amazon.co.uk
A TORCH
This is a gift that says, ‘I see your culinary passion… and I trust you with a naked flame.’ Use it on anything from crème brûlée to scorched tender broccoli stems and Boxing Day meringues. From £12.99, souschef.co.uk, diy.com, nisbets.co.uk
BOSTON SLIPPERS
Chefs and shoes – it’s a serious business. We all start out in standard Crocs, but the best that money can buy, I’ve discovered, are Birkenstock Boston slippers. The soft and fluffy insides are a game-changer when you’re on your toes the whole day. Yes, they get filthy, but I’m not here for the fashion. Having said that, I would definitely recommend getting them in black. £140, birkenstock.com
A SMOKING GUN
It sounds a bit like an Agatha Christie thriller, which is kind of appropriate for Christmas. But it’s actually a cheap, simple-to-use tool that allows you to infuse any dish (or drink) with a bespoke blend of herbs and wood. From about £30, souschef.co.uk, nisbets.co.uk, amazon.co.uk
