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With a little extra effort Christmas can be cracking
Henry Harris's whole baked Vacherin
Caroline Waldegrave's truffle toasts
Chris Galvin's iced oysters and hot spicy chorizo
Paul Merrett's gravadlax sashimi with beetroot sorbet
Armagnac and chestnut ice-cream
Here are three simple alternatives to the usual stuffing, all from Caroline Waldegrave.
Quantities given suitable for a 4-5kg/8-10lb turkey
350g/12oz ricotta
50g/2oz sundried tomatoes, chopped
30g/1oz white breadcrumbs
A little rosemary, to taste
Beat together all ingredients.
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