Catherine Fulvio's Christmas dinner includes a duo of soup, Apple & Ginger Cranberry Sauce, Sage, Pancetta and Plum Turkey with Sage Plum Stuffing Traybake, Orange & Pomegranate Roasted Roots and White Chocolate, Raspberry & Ginger Mousse Tart.


Duo of Beetroot Soup and Jerusalem Artichoke with Bacon Soup

For the Beetroot Soup:

  • extra virgin olive oil, for sautéing
  • 1 onion, finely chopped
  • 1 tsp chopped thyme
  • 1 litre vegetable stock
  • 4 large cooked beetroot, chopped
  • 2 tsp chopped dill
  • salt and freshly ground black pepper

For the Jerusalem Artichoke with Bacon Soup:

  • extra virgin olive oil, for sautéing
  • 50g smoked bacon lardons
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tbsp chopped chives
  • 20 medium Jerusalem artichokes, peeled and diced
  • 1 litre vegetable stock
  • 50ml cream
  • salt and freshly ground black pepper
  •  2 tsp chopped chives, to garnish

Apple & Ginger Cranberry Sauce 

  • 250g cranberries, fresh or frozen 
  • 75g sugar
  • 150ml apple juice 
  • ¼ tsp ground ginger

Sage, Pancetta and Plum Turkey with Sage Plum Stuffing Tray bake 
6 to 8 

For the glaze/ basting

  • 100ml orange juice
  • 4 tbsp brown sugar
  • 1 tbsp wholegrain mustard
  • 1 tsp finely chopped sage
  • Freshly ground black pepper 
  • 1 x 6kg oven ready turkey, giblets and neck removed
  • Rapeseed oil 
  • 2 onions, peeled and quartered
  • 1 lemon, halved
  • 2 sprigs rosemary
  • 1 tbsp butter, melted 
  • 2 tsp chopped thyme
  • 1 tsp finely chopped sage
  • 6 strips pancetta
  • 6 plums, halved and pitted

For the stuffing tray bake 

  • 200g diced pancetta
  • 5 shallots, very finely chopped
  • 2 celery stalks, very finely chopped
  • 2 garlic cloves, finely chopped
  • 300g fresh breadcrumbs
  • 2 plums, diced
  • 2 tsp chopped sage
  • 1 tbsp chopped parsley
  • 2 beaten eggs
  • 60ml vegetable stock (you may need a little more)
  • Rapeseed oil
  • Salt and freshly ground black pepper 
  • Salt and freshly ground black pepper
  • 5 sprigs of thyme, to garnish 
  • 5 sprigs of sage, to garnish 
  • Bay leaves, to garnish

Orange & Pomegranate Roasted Roots

  • 1 butternut squash
  • 4 carrots, halved lengthways
  • 8 shallots
  • 2 sweet potatoes , cut into wedges
  • 1 orange, halved crossways
  • 4 tbsp olive oil
  • 2 large sprigs rosemary
  • 6 cloves garlic, peeled but leave whole
  • Seeds of 1 pomegranate
  • Salt and Pepper

White Chocolate, Raspberry & Ginger Mousse Tart
8 to 10 

Note: The ginger is subtle but if you love that little extra lift then add an extra pinch. 

For the base:

  • 20 chocolate digestive biscuits, crushed 
  • 100g melted butter
  • 3 tbsp toasted flaked almonds, crushed

For the filling:

  • 1 tsp ground ginger
  • 70g candied ginger finely cut 
  • 2 lemons, zest only
  • 400g white chocolate, 
  • 50g butter
  • 400ml cream, lightly whipped
  • 250g mascarpone

For the coulis:

  • 100g raspberries 
  • 3 tbsp icing sugar 

To decorate:

  • Chocolate curls and shavings, to decorate
  • Edible gold shimmer, to decorate
  • 200g 8 raspberries, to decorate  


Duo of Soup

  1. To make the beetroot soup, heat the oil in a large saucepan, add the onion and sauté for about 6 minutes until just soft. Stir in the thyme, pour in the vegetable stock and add the beetroot.
  2. Simmer for about 10 minutes. Stir in the dill, then check the seasoning, adding salt and freshly ground black pepper as necessary. Ladle the soup into a blender and purée until smooth.
  3. Return to the saucepan and add extra vegetable stock if too thick.
  4. To make the Jerusalem artichoke soup, heat a little oil in a large saucepan over a medium heat. 
  5. Add the lardons and sauté until crispy.
  6. Remove with a slotted spoon and drain on kitchen paper.
  7. Add the onion and sauté until softened but not browned. Add the garlic and cook for 2 minutes. 
  8. Stir in the chives, Jerusalem artichokes and vegetable stock and simmer for about 20 minutes, until the artichokes are soft. Return the crispy smoked bacon to the soup.
  9. Add the cream and simmer for about 2 minutes. Check the seasoning, adding salt and freshly ground black pepper to taste.
  10. Ladle the soup into a food processor and blend until smooth. Check the seasoning again and return to the saucepan – add some extra vegetable stock if too thick. 
  11. To serve, heat the soups, then pour each into a separate large jug. Pour both soups at the same time into warm soup bowls. Using a fork, gently swirl the soups together.
  12. Sprinkle the chives into the centre of each bowl and serve immediately. 

Fulvio soup

Apple & Ginger Cranberry Sauce 

  1. Put the cranberries in a pan with the apple juice
  2. Cover with a tight-fitting lid and simmer for 10 minutes for fresh, slightly less for frozen, or until the skins just start to pop.
  3. Add the sugar and ground ginger.
  4. Stir until the sugar has dissolved
  5. Bring to the boil, lower the heat
  6. Simmer uncovered for 3 – 4 minutes, until thickened
  7. Leave to cool and place in the fridge. 

Note: The sauce keeps for 3 – 4 days in the fridge

Sage, Pancetta and Plum Turkey with Sage Plum Stuffing Tray bake 

  • Preheat the oven to 200?C/fan 180?C/ gas 6.    

To make the glaze: add all the ingredients into a jug, stir well and set aside. 

For the turkey cooking time - weigh and calculate the roasting time for the bird – this works about at 25 - 30 minutes per kg plus the extra 30 minutes and resting time is 30 minutes.

  1. Add some oil into a roasting tray and place the turkey, breast side up, into the tray. Brush with melted butter and season with salt and freshly ground black pepper.    
  2. Pour 3 tbsp of the glaze and insert the 2 peeled onions, lemon and rosemary sprigs into the cavity. Then using string, tie the legs (optional – as it looks well presented).
  3. Pour about half of the remaining glaze over the turkey, sprinkle over the chopped thyme and sage. Season with salt and pepper and place in the oven. Keep basting with the remaining glaze every 20 minutes or so. 
  4. Use foil to cover the turkey if it is browning too fast. 
  5. Place the pancetta strips over the breast of turkey about ½ hours into the cooking time and keep basting. 
  6. In the meantime, heat a large frying pan with a little oil, add the plum halves and sauté until just softened but hold their shape. Set aside. 
  7. To prepare the stuffing tray bake: line a 20cm x 30cm deep sided baking tray with parchment. Heat a little oil in a large frying pan over a medium heat, add the pancetta and fry until crispy.  Use a slotted spoon, remove the pancetta, drain on kitchen paper and set aside. 
  8. Spoon off a little oil, add the shallots and celery to the frying pan and sauté until softened but not browned. This will take about 5 to 6 minutes. Add the garlic and cook for 1 minute. Remove from the heat, stir in the breadcrumbs, plums, sage, parsley, salt and freshly ground black pepper. 
  9. Add the eggs and the crispy pancetta. Mix well and spoon into the pre-lined baking tray.  Transfer to the oven and bake for about 25 minutes until cooked through. While the tray bake is still warm, slice into diamond shapes and then keep warm.
  10. To serve the turkey, when rested, unwrap the foil and place the turkey on a large warm platter, pile the stuffing on the side, add the plum halves.
  11. Garnish with thyme sprigs, sage sprigs and bay leaves. Serve with roasted lime potatoes and sweet potatoes. 

Orange & Pomegranate Roasted Roots

  1. Preheat the oven to 200C / Gas 6.
  2. Cut the butternut in half length-ways and peel, using a sharp knife.
  3. Scoop out the seeds with a metal spoon and discard.
  4. Put the cut halves, flat side down on a board and cut into wedges.
  5. Put the butternut, carrots, shallots and sweet potatoes into a large roasting pan.  
  6. Squeeze over the juice and put the squeezed halves into the pan with the vegetables.
  7. Drizzle with olive oil and put the rosemary sprigs on top.
  8. Add salt and pepper, place into the preheated oven to roast for 20 minutes.
  9. Remove from the oven and add the garlic.  
  10. Return them to the oven for a further 20 minutes until tender and slightly caramelized. Sprinkle pomegranate seeds over and serve alongside the turkey

White Chocolate, Raspberry & Ginger Mousse Tart

  1. To prepare the base, combine the biscuits, crushed almonds with enough melted butter to combine well. Spoon into a 23cm loose base flan tin and spread the buttered crumbs up the sides and over the base surface. Leave in the fridge to set for ½ hour.
  2. To make the filling, melt the chocolate with the butter over a bain marie.  Leave to cool but not set. Add the ginger and candied ginger and fold in the whipped cream and mascarpone in the melted chocolate. Spread over the biscuit base and place in the fridge to set. 
  3. To make the coulis, blend the raspberries with the icing sugar until smooth.
  4. To serve, take the dessert out of the fridge 30 minutes before serving. Wedge a thin knife around the biscuit base and lift the tin off. 
  5. To decorate, cover the top with the raspberries, pour the raspberry coulis into a squeeze bottle and drizzle over and finish with chocolate curls and shavings and gold shimmer.

White Chocolate, Raspberry & Ginger Mousse Tart