Florence Knight's Christmas menu: fazzoletti, duck and quince tart



There are certain things that should never be exchanged at Christmas. Our towering pine will always bend because it touches the ceiling, dripping with mismatched baubles, garlands and light fixtures, and a plump handmade fairy sitting on a pinnacle. Lunch will usually be served later than scheduled and each of us will share their terrible cracker jokes while wearing a paper crown. For me, it's part of the unchanging rituals of Christmas, but our meal is something that has changed.

We went from turkey to a rich salted duck sitting proudly with its crispy skin and blushing flesh. Bowls of sticky steaming lentils with dates are punctuated with tart dark pink radicchio. It works like a really perfect pairing and I don't miss the roasted potatoes anymore, although they can still be eaten properly with this meal. Creamed horseradish and pickled walnuts still play a crucial role at our table in retaining at least some of the content of traditionalists.

Crab, glasswort and chilli

h2>< div magnificence="dcr-1b267dg">   Recipe   Nov 16, 2022   0   45  Add to Reading List