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Photo Article from the Welsh Hovel: Gosh what an amazing cook serves up Christmas lunch

Tom Winnifrith
Saturday 26 December 2020

A triumph for the hard-working chef i.e. me. At the head of the table in a stunning new Indian shirt from his Grandmother sits Joshua. In front of him in order:

Sprouts in a butter and garlic sauce, honey glazed carrots, heated red cabbage with balsamic vinegar, brown sugar and raisins, roasted stuffing of sage, onion and duck liver, a roast duck with more stuffing inside and potatoes and parsnips par boiled then roasted in duck fat.

To follow, with the brandy butter made on Christmas Eve, a homemade Christmas pudding with a sprig of holly set on fire with more brandy.

One generous reader and former olive picker might note the favourite presents left for Joshua by Santa this year which have gone down a storm. Thank you to him.

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About Tom Winnifrith
Tom Winnifrith is the editor of When he is not harvesting olives in Greece, he is (planning to) raise goats in Wales.
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