6 alternatives to the Christmas turkey
Why? 'You can’t beat beef,' says top chef David Wilby, chef patron at Antony Worrall Thompson’s Windsor Grill, in Berkshire, which specialises in Aberdeenshire beef steak. 'It’s easier and quicker to cook, and because you can buy whatever amount you need, it’s a good choice for any size gathering.'
What? 'Rib of beef’s good – allow 500g per person, including the bone: for a family of eight, around four kilos,' says David.
How? 'Paint with a glaze to keep it moist – I use a 50/50 combination of Dijon mustard and horseradish sauce,' says David. 'Pre-heat the oven to 220°C/Gas Mark 7 and roughly chop some carrots, onions and celery, and throw them into the roasting tin before setting the meat on top. Allow 15 minutes per 450g for ‘medium rare’; 20 minutes per 450g for ‘medium’, and cook in a hot oven for 20 minutes and then turn the heat down to 190°C/Gas mark 5. Half way through, pour 3cm of water into the tin to create a tasty gravy base. Use a thermometer to check the beef’s core has reached 60°C and allow it to rest for at an hour.'
With? 'Make gravy by adding a splash of red wine to the cooking juices, bring to the boil and simmer until reduced,' says David. 'Serve with Yorkshire puddings (made with fresh thyme in the batter) and sausages wrapped in bacon.'
See also: 8 classy Christmas cocktails