A centrepiece of a golden pumpkin, pomegranate-jewelled basmati rice, and a mouthwatering apple and mincemeat tart
This year’s Christmas dinner will have at its heart a great golden pumpkin, full to the brim with long noodles, lentils and a saffron-coloured sauce of spices and sour cream. There will be a crisp salad, sweet with ripe pears and sour with crunchy pickles; a jewel-like salad of rice, herbs and pomegranates.
The soup-stew can be made in advance and finished at the last minute. Its serving dish – a butter roasted pumpkin – can be eaten too. The pickles can, indeed must, be made a few weeks ahead and can be served as an accompaniment but I have also included them in a salad with ice-crisped sprouts and comice pears.
Continue reading...