Season's Eatings
Don’t chicken out and settle for turkey. There’s plenty of other great seasonal food around at the moment. Here are some insider tips from Greenwich Peninsula locals.
Alex Chen
Salmon and spinach Wellington is my go-to dish for this time of year. It’s a great take on a classic, which pescatarians can really enjoy. It works well as a cocktail party dish, as well as a main course. I use skinless salmon fillets, garlic and herb butter, and a dash of Tabasco to add an extra layer of flavour.
“Seasonal vegetables define a winter dish; root vegetables such as carrots and parsnips, winter fruits like squashes, and trusty spuds are all designed to cope with long storage over winter.”
Creamy Brussel sprouts and roasted pancetta is my favourite side dish. You pan-fry the sprouts together with fresh pancetta, then oven bake in a cheesy creamy sauce. Fresh mozzarella works here, but you can experiment with provolone, white cheddar, gruyère or even swiss.
For deliciously fresh pancetta, we shop at Bianca Mora at Borough Market [eight minutes from the Peninsula on the Jubilee Line] where they specialise in Italian charcuterie. Oh, and Uncle Jay’s Eggnog as a guilty pleasure. My wife’s uncle Jay, of Irish descent, was famous for buying out a liquor store in Pennsylvania before the start of Prohibition!
Seasonal vegetables define a winter dish; root vegetables such as carrots and parsnips, winter fruits like squashes, and trusty spuds are all designed to cope with long storage over winter. Due to their high sugar content, these vegetables are perfect for roasting as their natural sugars caramelise, making them sweet and moreish.
Stevie Parle
For the whole of December at Pastaio [Parle’s Soho pasta restaurant], we're running a Christmas potato gnocchi, which has Brussels sprouts, chestnuts, pancetta and black truffles. It's very Christmassy, but simple and nice. I actually really like Brussels sprouts, I think they’re much maligned!
Right now the olive oil is being pressed in Italy, too, and when you get the really fresh stuff that's straight off the press, it's bright green and super spicy and delicious – really peppery, which is great at this time of year.
We also have a smokehouse on the Peninsula run where we make the most fantastic smoked salmon. It’s a classic, but always really lovely to have at Christmas. And we always get a Stichelton, which is the traditional version of stilton, made with unpasteurised milk. It’s funkier, tastier and creamier.
“I actually really like the brussels sprouts, I think they're much maligned!”
Top Tips for the Best Roasted Veg - Marius Dima
For the best roast vegetables at home, remember that starchier or harder vegetables like roots and onions take longer to roast than their softer counterparts, so stagger cooking times accordingly. For an even cook, chop each vegetable into pieces of the same size and toss in good quality olive oil before roasting, and don’t forget to flip them halfway through. To serve, add a little lemon juice, extra seasoning and more oil if desired and finish with fresh herbs.
At Rivington Greenwich this December, I’ve created a festive menu to celebrate these seasonal favourites. It includes a creamy and sweet chestnut soup given an edge with a dash of Madeira, and my favourite dish: roasted turkey with all the trimmings.
“At Rivington Greenwich this December, I've created a festive menu to celebrate these seasonal favourites. ”
