We had the pleasure of being invited to attend a special Master class with Executive Head Chef  Nigel Mendham, at the quintessentially English, Dukes Hotel! 

Dinner was perfectly curated with a little help from us and we also had the pleasure of sampling the amazing food in GBR - the magnificent restaurant housed within Dukes.

The food and hospitality were second to none, if you have the opportunity to enjoy GBR you won’t be let down but if you can’t get there this side of Christmas why not bring Dukes Christmas to you with some of Chefs recipes ! 

Serves 6:

Turkey

1 x 7 kilo turkey

8 rashes streaky bacon

Rub the turkey with oil and salt,

Pre-heat the oven to 185 degrees,

Put the turkey into a large roasting tin and cook for 2 hours,

Remove the turkey from the oven and lay the rashes of streaky bacon over the crown of the turkey, return to the oven for a further 50 minutes,

Take the turkey out and allow to rest.

Stuffing

1 kilo sausage meat

150g apricots

150g sultana

80ml brandy

Sprig thyme

Salt/pepper/ground nutmeg

2 shallots diced

In a medium sized pan cook the shallots until soft with no colour,

Chop the apricots and add to the pan,

Add the sultana and thyme,

Add the brandy and flame.

Allow to cool, then add to the sausage meat and season with salt/pepper/nutmeg to taste.

Put the mixture into a piping bag and pipe onto Clingfilm then roll into a sausage shape tying each end,

Wrap in tin foil and cook for 35 minutes @180 degrees.

Brussel Sprouts

2 kilo Brussel sprouts

Peel the sprouts,

Boil a large pan of water and add a pinch of salt,

Cook the sprouts for 4 minutes then put straight into iced water,

Once cold remove from the water and cut in half.

Heat a heavy based frying pan, add a little oil and fry the sprouts until golden brown.

Parsnips

2 kilo parsnips

Peel the parsnips and cut into 4 and remove the core.

In a heavy based frying pan heat a little oil colour the parsnips on all sides then put in the oven for 15 minutes @180 degrees.

Remove from the oven, add 1 tbsp of honey to the parsnips and return to the oven for 5 minutes.

Potatoes

2 kilo red skin potatoes

100g duck fat

Peel the potatoes and cut into pieces and wash well under cold water.

Place in a pan with a good pinch of salt and bring to the boil, simmer for 8-10 minutes,

Strain the potatoes in a colander and gently shake them until they are dry.

Heat the duck fat in a heavy based pan add the potatoes and colour,

Put in the oven @180 degrees for 25 mins

Recipe courtesy of Executive Head Chef Nigel Mendham, GBR, Dukes Hotel London

For more information visit https://www.dukeshotel.com/