I’m obsessed with everything Scandinavian (some of you may know that I’ve just written the recipes and contributed some of the food photography for a book called Nordic Style for Viking Cruises along with Liz Jarvis and Sara Malm – super proud!). I especially love how the Scandinavians do Christmas, and, knowing that Homesense often have extra special bits and pieces from around the globe, I headed to my nearest store to find some inspiration for a Scandi Christmas, and a few bits for some special Scandi Christmas cookies.
This weekend is one of my favourites of the whole year. The first weekend in December (or possibly the second, depending on timing) is tree decorating day. The men of the house go out and forage (okay, not exactly forage) for a Christmas tree, and we spend a lovely day with Christmas songs blasting, digging through all the decorations from the loft (they always bring back memories, don’t they?) and decorating the house. This year, as it’s the first year we’ve got our lovely new open kitchen/diner, I really wanted a kitchen Christmas tree and the boys did a fabulous job finding me the perfect one. To celebrate all this hygge activity (remember hygge? The Danish concept of warmth and family and cosiness), we decided to invite some lovely friends and – with a little help from Simply Beef and Lamb – found the perfect festive recipe: slow roasted lamb in sloe gin.
So it’s Stir-up Sunday this weekend, the day when families traditionally make their Christmas puddings. This is a two-day kind of Christmas pudding recipe so I tend to start it on the Saturday then finish on Stir-up Sunday. Whenever you start this recipe, bear in mind that the finished pudding takes 5 hours to steam, so don’t start it too late in the day! This one is a vaguely orange and cranberry Christmas pudding, as I like the colour and flavour combo, but feel free to use whatever ingredients you fancy.
Turkey and all the trimmings may be the traditional Christmas dinner of choice for many, but if you fancy doing things a little differently this year, why not serve salmon instead?
Here’s a little food inspiration from John Ross Jr to tempt your taste buds:
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