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20/12/2013

Clare English and the team continue the festive theme this month with lots of foodie inspiration and ideas, inviting a whole host of cooks and chefs to share their family's Christmas culinary traditions...

Chef Neil Forbes cooks breast of duck with bacon, button onions, roots, mixed spice and orange plus sprouts with mushrooms, apple, sage and chestnuts.

Food blogger Claire Jessiman (Foodie Quine) shows Dan Holland how to make candy cane bark, a simple but impressive, home-made, edible Christmas present - ideal for adults or children!

Chef Marie-Claire James talks about Christmas in her household and reveal a few intriguing family recipe ideas.

Clare English learns how to make traditional and contemporary Christmas cocktails - both alcoholic and non-alcoholic ones - using ingredients we might all typically have at home.

Release date:

55 minutes

Last on

Sun 22 Dec 2013 12:05
BBC Radio Scotland except MW

Claire Jessiman's candy cane bark

Claire Jessiman's candy cane bark
Download the recipe for Claire Jessiman's candy cane bark

Neil Forbes's duck breasts with bacon and festive spices

Neil Forbes's Brussels sprouts with mushrooms, chestnuts and bacon

Download Neil Forbes's recipe for Brussels sprouts with mushrooms, chestnuts and bacon

Brussels sprouts on BBC Food

Christmas on BBC Food

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