Join Rory for some extra special festive dishes

I love all of the traditional dishes associated with Christmas and will certainly eat them over the festive period, but I also need dishes to ring the changes and that are a refreshing change from the more typical flavours of the season. To that end, I will be cooking some other favourites using ingredients I love to cook and eat at this time of the year, including using a favourite ingredient of the season, Panettonne, which will be transformed into a rich almost trifle like pudding with chocolate and a light custard.

Recipes:

Buckwheat Pancakes with Smoked Salmon  

Creme Fraiche and Capers

Pheasant with Radicchio

Pomegranate, Walnuts and Balsamic Vinegar

Gratin of Swede Turnips and Bacon

Salad of Shaved Cauliflower, Brussels Sprouts, Roast Hazelnuts, Red Onions, Raisins and Parmesan

Panatonne which will be transformed into a rich almost trifle like pudding with chocolate and a light custard