A Very Kerri Christmas: London Edition

An early December festive Sunday lunch at home is a most welcome tradition that has carved its way into our lives; this mini Christmas with Papa G is when the silly season officially starts in our book. Despite what you'd expect for this time of year, it's a belter of a day, and we're in the merriest of form as we trot down the hill to the Southside to pick up any last minute provisions for the big feed. Sit back and feast on the shots and recipe to follow.

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How to make parmisnips

Ingredients
A chunky crumbly block of Parmesan, grated

500g Parsnips, peeled and cut in half if they're huge

2 Free Range Eggs, beaten

1 cup of Almond flour

Generous handful of fresh thyme

Truffle oil

Method
Preheat the oven to 200C.

Blanch the parsnips. 5 to 10 minutes will suffice, if you leave them for too long, they'll go mushy which isn't ideal.

Meanwhile, mix the eggs with the thyme in a big bowl and season
In different bowl, mix the grated Parmesan with the almond flour.

Once cooled, add the parsnips to the egg mixture and stir well
Then coat each parsnip in the cheese mixture by carefully dipping it into the bowl. Do this individually to ensure even coating.

Place on a baking tray and bake for 30 mins, or until super crispy.

Drizzle with truffle oil before serving.
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Have fun using up the leftovers

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Five Very Kerri things about Christmas in London

  1. Having Papa G involved
  2. Knowing that the Alma is a stone's throw away if everything goes tits up
  3. Leftovers that get better day after day
  4. Not having to move very far after lunch
  5. The sheer size of the bird