This meal looked a little more elegant the first time round, but the preparation and cooking took precedence over documentation for this years’ Christmas meal shared with family and friends. We enjoyed a fantastic meal of Roast Leg of Organic Lamb, fresh from the butcher stall at the Stoke Newington Farmers Market; Roasted Potatoes, Parsnips and Sweet Potatoes; Braised Red Cabbage with Shoyu, Malt Syrup and Cyder Vinegar; Celeriac Dauphinoise with Walnuts and Smoked Streaky Bacon, Yorkshire Pudding and Red Wine Gravy. Dessert comprised of a selection of delicious cakes from Ottolenghi, which we just managed to work our way through.
