The Royal Chef At Home: Easy Seasonal Entertaining

N ew Year’s Eve dinner is about spending time with your guests and relaxing. After all, it is your party too! So these recipes are designed to be prepared ahead of time so that when your guests arrive for dinner you are just “popping things in the oven” You can bake the first part of your soufflés the day ahead or in the morning and turn them out on to a tray so they are oven ready. The cherry fennel jam can be made a week ahead too. The salmon can be sitting in the fridge on a baking sheet with the sriracha mayonnaise and chia seeds already on it. I often roast some fingerling potatoes to go along with the salmon and I make sure to roast them earlier in the day, so that all you have to do is slide them into the oven when you put the salmon in to cook. In Scotland, NewYears Eve is calledHogmanay and I've chosen a Scottish Cranachan for dessert. You can prepare it ahead of time in martinis glasses or even ramekins. Of course The Queen always spends New Year’s Eve at Sandringham so this recipe of Sandringham Oranges is perfect to garnish the Cranachan. It too can be made several days ahead. I like to serve dessert at midnight with a splash of whisky over the oranges and Cranachan. Happy New Year! RING IN THE NEW YEAR

WINTER · RING IN THE NEW YEAR

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