David Steel’s – Desert Island Christmas

Traditional turkey is always on the menu but I also insist on a Prawn cocktail to start, with buttered brown bread and a classic Marie Rose sauce with a touch of brandy in it.

I like to be more adventurous on Christmas eve. Last year I made a hot smoked salmon that I had cured with gin, juniper and pine then hot smoked on an apple soaked maple plank – all on my big green egg.

Our favourite tipple would be a warming mulled cider, but also enjoy a ‘Shaky Pete’ (borrowed from Hawksmoor) which is made up of Gin, ginger syrup and lemon juice topped with London pride (must be served in a iced glass for maximum effect). That always goes down well during a game of pie face or charades!

This article first appeared in b&i catering and the full article can be read here