To set you up for the big day, it’s best to start with something simple and easy, like smoked salmon with beetroot, or goat’s cheese with red cabbage and apple
I want to be ushered gently into the Christmas feast. A couple of small courses, crisp and light, to tease and delight before we start carving the roast bird and passing around the trimmings.
First, something frivolous in a glass with some appropriate “bits” (I really can’t bring myself to write the word “canapés” or “nibbles”), then proceed slowly with a light, jewel-bright first course or maybe even two.