Olly Smith's Taste of Christmas
Prue Leith, Tom Kerridge, Candice Brown, Atul Kochhar and Andi Oliver join Olly Smith for a fun-filled two hours of sizzling, slicing, basting and baking for the whole family.
Olly Smith invites you for A Taste of Christmas, this Christmas Eve on Radio 2.
Recorded exclusively in the homes and restaurants of the nation’s most beloved chefs and cooks, join Prue Leith, Tom Kerridge, Candice Brown, Atul Kochhar and Andi Oliver, together with Olly Smith for a fun filled two hours of sizzling, slicing, basting and baking for the whole family. Whatever you’re doing, this is the show for you.
Our chefs create a feast of a menu for the whole family to enjoy over the holidays from Christmas Eve to Boxing Day. And the great thing is you can make the entire menu at home. All the recipes are available on the Radio 2 website, so you can create your very own festival for family and friends with minimum effort for maximum effect with a dash of the Prue, Tom, Candice, Atul and Andi magic.
Each chef takes over a part of the Christmas menu…...
Prue Leith creates the perfect dish for Christmas Eve ready for when the family arrive.
Andi Oliver shares her best recipes for light bites you can whip up quickly for those unexpected guests.
Tom Kerridge cooks the turkey and reveals his secrets for the perfect Christmas dinner.
Candice Brown bakes some delicious Christmas deserts for the whole family to enjoy.
Atul Kochhar turns Boxing Day into a brilliant fusion of British ingredients and modern Indian cuisine.
As our chefs cook this delicious food, Olly chats to them about their Christmas traditions, seasonal slip ups, festive fun and special Christmas memories.
And our chefs and Olly let rip with their favourite songs to make a playlist of festive favourites.
RSVP to Prue Leith, Tom Kerridge, Candice Brown, Atul Kochhar and Andi Oliver together with Olly Smith for Olly Smith’s Taste of Christmas, this Christmas Eve on Radio 2.
Atul Kochhar’s roasted root vegetable biryani recipe
Onions, celeriac, parsnip, carrots, butternut squash, oil, mint, coriander leaves, fried onions, yogurt and saffron.
Cinnamon, bay leaf, mace, cardamom, clove, black pepper, coriander powder, garam masala, red chilli powder, turmeric powder and salt.
Boil the rice with some whole spices,Mint and keep it separate.
Take oil in a pan add the whole spices, add the slice onion.
Once the onion is cooked to golden brown add the powder spices and cook it well.
Once cooked, then add the chopped mint and coriander, cook it well, then add yogurt.
Add the vegetables which have been roasted in the oven.
Later arrange the gravy and rice in 3 layers with coriander, Mint, Saffron and Fried Onion in between. Put it for further low flame cooking for few minutes.
Serve it with Cranberry Raita.
Atul Kochhar’s Mangalorean goose recipe
8 garlic cloves8 black peppercorns3 green cardamom pods1 dried red chilli4 cm piece of chinnamon stick1 table spoon coriander seeds1 tea spoon cumin seeds250 ml water175g frozen grated coconut15 fresh or dried curry leaves2 tablespoon onion paste
1 whole goose1 onion2 tablespoon coconut oil1 tea spoon mustard seeds10 fresh or dried curry leaves1.5 tea spoon red chilli powder250 ml coconut milk1 lemon Salt
Use a food processor and make a spice paste of the above ingredients.
Use the spice paste and marinate the goose crown and keep it for 8-12 hrs.
Later cook it in oven for 180 degree centigrade for 120 min.
Use the dice goose legs and make a curry of it.
Take mustard seeds, curry leaves and a slice onion cook it well.
Add the goose meat to it cook it well at slow temperature.
Once the meat is cooked add chilli powder, spice paste, coconut milk, lemon juice and salt. and serve it.