Rick Stein’s perfect Christmas menu

The anticipation of festive feasting is kicking in. The season of much merriment and celebrations tends to be a time for traditions; eating the same family favourites and raising a glass of something sparkling that you know won’t disappoint.

This is how Rick likes to spend Christmas day…

Morning

No breakfast, no breakfast, because the night before we’re all having salmon wellington. Salmon in puff pasty with a lovely white wine and cream sauce and a few glasses of White Burgundy.

Lunch: To start

Smoked salmon. My own smoked salmon made for us by Severn and Wye Smokery. It’s a little bit smokier and a little bit saltier than most smoked salmon. Fab with horseradish cream and a squeeze of lemon. See what Charlie pairs with Christmas lunch here.

Lunch: The main event

Roast goose – never turkey for us. Roast potatoes cooked in goose fat, of course, and three or four vegetables – including braised red cabbage – and a sage & onion stuffing.

Afternoon

A long walk in the countryside or along the coast.

Evening

Nothing too much in the evening, just a late cup of very strong milky tea with Christmas cake and after, maybe, a goose sandwich with lots of chutney.

Happy cooking and happy Christmas.