Vanilla ice cream chocolate chip cookie sandwich with raspberry coulis. - Photos by Emma Sharp

THE TRADITIONAL Anglo-Christmas meal consists of turkey with accompaniments, ham, a carbohydrate, vegetables and Christmas pudding or mince pies. My menu, although a little different, doesn't steer too much from this. I've got the bird, the sauce, the pig, the starch, the veggies (even something for vegetarians) and the dessert. OK, so the latter doesn't really fit into Yuletide, but when you see the colour of my raspberry coulis, and let it kiss your lips, you'll be feeling very festive!

I kicked off the 'season' on Saturday night, exactly one month before the 12th day of Christmas, with the first of two celebrations I'll be hosting within the week. Cooking can be a real chore for most people but, at this time of year, there is a certain pleasure one gets from preparing holiday meals.

Maple-caramelised roasted Brussels sprouts, dates and red peppers.

Raspberry glaze

INGREDIENTS

6 oz frozen raspberries

2 oz water

1/2 tsp pimento berries

1/2 tsp black peppercorns

Salt

1¹/² oz white sugar

1tbsp fresh thyme leaves

Method

1. Place all the glaze ingredients in a pot. Heat gently until the sugar has dissolved.

2. Increase heat and simmer for 10-15 minutes until fairly thick.

3. Remove from the heat and cool.

4. Make the bacon stuffing: cook the bacon in a frying pan, add the onion and cook until soft.

5. Add the Scotch bonnet, rice, cinnamon and black pepper. Mix well and check seasoning.

6. Remove from heat and cool.

7. Make the callaloo stuffing - heat the oil in a pan, add the onion and Scotch bonnet and cook until softened.

8. Add the scallion, callaloo, rice, nutmeg, salt and pepper. Mix well and check seasoning.

9. Remove from heat and cool.

10. Season the chicken with the onion and garlic. Rub the skin with the lemon and stuff the wedges between the flesh and the skin.

11. Stuff the cavity of one chicken with the callaloo mixture, and the other with the bacon.

12. Rub the glaze all over the skin of both chickens, place on a rack over a very large roasting pan. Pour four oz water into the pan, and cover with foil.

13. Preheat the oven 400°F. Place the chickens in the oven and bake for one hour.

14. Remove the foil and continue to bake for another 45-60 minutes, depending on how large the chickens are. Serve with bread sauce.

Sautéed paprika potatoes

Bread sauce

Bread sauce

INGREDIENTS

18 oz cow's milk

1 onion, halved

12 cloves

¹/⁴ tsp pimento berries

Salt

¹/² tsp freshly grated nutmeg

¹/⁴ tsp black peppercorns

6 oz freshly made breadcrumbs

4 oz butter

6 tbsps heavy cream

Method

1. Stick the cloves into the onion halves and place in a saucepan with milk, pimento, salt, nutmeg and peppercorns.

2. Bring to boil and remove from heat and leave to infuse for a few hours.

3. Strain the milk into another pot.

4. Place over heat and stir in the breadcrumbs, butter and cream.

5. Bring to a boil and simmer for a few minutes.

6. Taste and add more nutmeg, salt or pepper, if needed.

7. If the mixture gets too thick, add a little water or milk.

8. Serve hot with roasted chickens.

Emma's Christmas menu:

Raspberry-glazed stuffed roast chicken

Bread sauce

Sautéed paprika potatoes

Maple-caramelised roasted Brussels sprouts, dates and red peppers

Christmas-spice pinto beans

Vanilla ice cream and chocolate chip cookie sandwiches with raspberry coulis

Raspberry-glazed stuffed roast chicken: serves 12

2 large chickens

1 onion, sliced

2 garlic cloves, sliced

1 lemon, cut into wedges

Raspberry coulis

6 oz frozen raspberries

3 oz water

3 oz white sugar

Juice of 1 large lime

Method

1. Place all the ingredients in a pot. Heat gently until the sugar has dissolved.

2. Increase the heat and simmer for five minutes until it's the consistency of heavy cream.

3. Blend and pour through a sieve into a bowl.

4. Cool and refrigerate until ready to use with dessert.

Bacon stuffing

INGREDIENTS

4 oz bacon, cut into thin strips

1 small onion, finely chopped

¹/² Scotch bonnet, finely chopped

2 cups cooked brown rice

Large pinch of cinnamon

Black pepper

Callaloo stuffing

1 tbsp olive oil

1 small onion, finely chopped

¹/² Scotch bonnet, finely chopped

¹/² cup chopped scallion

1 cup chopped, cooked and

drained callaloo

2 cups cooked brown rice

¹/² tsp freshly ground nutmeg

Salt and pepper