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Roast capon with late market spiced stuffing
Chef Stroobant says all the ingredients can be found in the local market and the dish takes just 15 minutes to prepare. 		California raisin scented bread and butter pudding creme brulee
The bread and butter pudding is a simple dessert with a nice 'home made' feel to it.
Salmon tataki with cauliflower mousse
Chef Christophe Megel suggests a starter looks classy but is a lot easier to do than you think. 		Pot roast beef
In the old days, many could not afford to have beef and having it at Christmas was something really special.
Black glutinous rice dumpling
Once cooked, these balls also turn a deep purple without any need for colouring. 		Debal Curry
It was typically prepared after Christmas with whatever was left in the fridge, for example, ham bones and roast chicken.
Chicken stuffed with chestnuts
Chef Christophe Megel suggests a main course that looks classy but is a lot easier to do than you think.
 
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