Recipe by Catherine Fulvio
From: Home for Christmas
Recipe by Martin Shanahan
Serve with sour cream and fresh chives.
Recipe by Marie McGuirk
Mash vegetables and add the buttermilk or cream and beat to produce a smooth purée.
Serve with cranberry sauce and hasselback roasted potatoes.
This may be served hot or cold and can be reheated very successfully. It may also be frozen.
Serve with Crème Anglaise and brandy cream.
Great with pudding.
Top with cold fresh egg custard and finish with some crumbled chocolate flake.
It might be too long to wait for Christmas...
Garnish with a piece of lemon or lime and a crab claw.
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