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Christmas Table settings

Christmas Table settings

Christmas is one of the few times of the year that special pieces collected over the years can be dusted off, polished and have their time in the spotlight. They take up valuable real estate most of their lives, being set aside for ‘special occasions’. It takes only a little bit of forward planning to create a stunning table setting. If you don’t usually use a table cloth, this in itself will set your feasting table apart. Phillippa’s makes it easy for you to then simply decorated it with pretty bowls of ‘Tid Bits’; glacé budrim ginger, clusters of muscatel...

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Five things to do with Christmas pudding

Five things to do with Christmas pudding

1/Boil for 1-2 hours, (the longer the darker and richer in flavour), turn out, serve at the table with flambé Brandy, which gives a stunning blue hue. Serve with warm Phillippa’s Caramel Brandy Sauce and lashings of whipped pure cream2/ serve left over pudding with chunks of strong Cheddar3/ heat and serve with vanilla been anglaise4/ fry left overs in butter and enjoy for breakfast on Boxing Day5/ crumble left over pudding and add to Brandy laced baked custard before cooking

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Pecorino and Pancetta Dumplings in Chicken Broth

Pecorino and Pancetta Dumplings in Chicken Broth

Recipe From Phillippa’s Home Baking Ingredients: 60g chopped pancetta 2 table spoons chopped chives, plus extra to serve 1 small clove of garlic, peeled 2 eggs 120g pecorino, finely grated, plus extra to serve 129g fine fresh white bread crumbs freshly ground black pepper chopped flat-leaf parsley, to serve (optional) Chicken Broth: 1kg chicken bones 1 carrot, chopped 2 sticks celery, chopped 1 onion, chopped 5 peppercorns 2 litres water salt (optional) Method: Start with the chicken broth. Place the chicken bones, vegetables, peppercorns and water in a large saucepan and simmer very gently for 2 hours, skimming off any...

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Bread and Tomato Pie

Bread and Tomato Pie

Recipe From Phillippa’s Home Baking  This was invented one day when there was a lot of leftover Italian panzanella salad. It was served in a terracotta dish at lunch which went into the oven with a roast that night. The result was stunning. The ripe tomatoes and olive oil had soaked through the bread so the bottom half was thick and sauce-like and the top crisp and deep golden. It makes a great accompaniment to BBQs and roast meat and works best when using really ripe tomatoes, preferably home grown heritage tomatoes. Ingredients: 8 ripe medium tomatoes, cored and roughly...

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