20/12/2013
Chef Neil Forbes cooks breast of duck, food blogger Foodie Quine demonstrates homemade edible Christmas presents and chef Marie-Claire James shares festive recipe ideas.
Clare English and the team continue the festive theme this month with lots of foodie inspiration and ideas, inviting a whole host of cooks and chefs to share their family's Christmas culinary traditions...
Chef Neil Forbes cooks breast of duck with bacon, button onions, roots, mixed spice and orange plus sprouts with mushrooms, apple, sage and chestnuts.
Food blogger Claire Jessiman (Foodie Quine) shows Dan Holland how to make candy cane bark, a simple but impressive, home-made, edible Christmas present - ideal for adults or children!
Chef Marie-Claire James talks about Christmas in her household and reveal a few intriguing family recipe ideas.
Clare English learns how to make traditional and contemporary Christmas cocktails - both alcoholic and non-alcoholic ones - using ingredients we might all typically have at home.
Last on
Claire Jessiman's candy cane bark
Neil Forbes's duck breasts with bacon and festive spices
Neil Forbes's Brussels sprouts with mushrooms, chestnuts and bacon
Brussels sprouts on 大象传媒 Food
Christmas on 大象传媒 Food
Broadcasts
- Fri 20 Dec 2013 13:05大象传媒 Radio Scotland
- Sun 22 Dec 2013 12:05大象传媒 Radio Scotland except Extra
Podcast
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The Kitchen Caf茅
Celebrate the joy of Scotland's larder with recipes, reviews, tips and delicious ideas!
