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Claudia Winkleman, Romesh and Shanthi Ranganathan, Frank Gardner and Odette Toilette

Jenni and Jane host a Christmas party with Claudia Winkleman, comedian Romesh Ranganathan, his mother Shanthi, scent expert Odette Toilette and BBC correspondent Frank Gardner.

Jenni and Jane host an extended Woman's Hour this Christmas day with Claudia Winkleman, comedian Romesh Ranganathan and his mother Shanthi, BBC security correspondent Frank Gardner, scent expert Lizzie Ostrom, author of Perfume: A Century of Scents, drinks expert Alice Lascelles, author of Ten Cocktails: The Art of Convivial Drinking; Jeremy Lee, chef at London restaurant, Quo Vadis, Charles Collingwood, better known as Brian Aldridge in the Archers; children singing in a carol service at Holy Trinity Church in Coventry, two women, aged 100 and 102, talking about Christmases past and last, but not least, the London United Voices with choirmaster Tommy Ng.

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1 hour, 15 minutes

GOOSE LIVER PATE

Ingredients: 

220g Unsalted Butter
6 Shallots, Peeled and Chopped
2 Cloves of Garlic, Peeled and Crushed
450g Fresh Chicken, Duck or Goose Livers, or a mix of each
4 Tbsp Brandy
2 Tsp Sherry
4 Tsp Madeira
2 Tbsp Olive Oil
200g Clarified Butter To Seal
Salt & Pepper

Method:

Fry shallots and garlic in the olive oil, then add the livers and fry very quickly over a high heat. Add alcohols and flame them very quickly. Throw in the butter that has been softened and chopped into cubes. Add salt & pepper.

Remove from the heat and liquidise thoroughly until smooth. Pour into a pretty pot you can bring to the table, smooth the surface and seal with the butter. Refrigerate.

Serve with a great heap of melba toast.

FRENCH 75

There’s nothing like a bit of sparkle to put people in the party mood and this classic champagne cocktail from the Jazz Age is a fantastic welcome drink.

Ingredients: 

350ml Gin
150ml Lemon Juice
70ml Sugar Syrup
1 Litre Chilled Champagne or Other Sparkling Wine
Thin Piece of Lemon Zest Peel To Garnish

Method:

Mix all the ingredients in a jug just before serving (that way you preserve the fizz) and then pour into flutes as needed. In between, keep it in the fridge as this drink needs to be icy cold. 

MOCK FRENCH 75 – (Non-alcoholic)

"I often find mocktails rather sweet and bland, so I’ve used tonic water in this drink to give it a more grown-up, bitter edge. The cape gooseberry garnish is fun and also stops the cocktails and mocktails getting mixed up." - Alice Lascelles, author of Ten Cocktails: The Art of Convivial Drinking

Ingredients:

600ml White Grapefruit Juice
600ml Chilled Tonic Water
250ml Chilled Elderflower Pressé
Cape Gooseberries to garnish

Method: 

Mix all the ingredients in a jug just before serving (that way you preserve the fizz) and then pour into flutes as needed. In between, keep it in the fridge as this drink needs to be icy cold.

HOT SPICED CALVADOS PUNCH

This apple brandy punch is a delicious alternative to the ubiquitous mulled wine. If you don’t have the mulling spices to hand, Angostura Bitters (which are made from a mixture of spices and peels) make a great shortcut.

Ingredients:

175ml Calvados
175ml Kings Ginger Liqueur
700ml Cloudy Apple Juice
70ml Lemon Juice
350ml Hot Water
10 Dashes Angostura Bitters / Mulling Spices (Cloves, Cinnamon Stick, Allspice)
Apple Slices, Orange and Lemon Wheels

Method: 

Combine all ingredients in a saucepan and heat gently. Serve in a tumbler or big wine glass garnished with fruit slices.

Credits

Role Contributor
Presenter Jenni Murray
Presenter Jane Garvey
Interviewed Guest Claudia Winkleman
Interviewed Guest Romesh Ranganathan
Interviewed Guest Shanthi Ranganathan
Interviewed Guest Frank Gardner
Interviewed Guest Lizzie Ostrom
Interviewed Guest Alice Lascelles
Interviewed Guest Jeremy Lee
Interviewed Guest Charles Collingwood
Interviewed Guest Tommy Ng

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