Paul Flynn's Christmas dinner: Today

Method

For the potted salmon:

1. Preheat the oven to 140°C.
2. Whisk the eggs and egg yolks in a bowl. Add the smoked salmon, cream, milk and horseradish, then season.
3. Ladle the mixture among six ramekins, making sure you stir while you ladle so that the salmon is evenly distributed.
4. Put the ramekins in a roasting tin and boil the kettle. Pour the boiling water around the ramekins until it reaches halfway up the sides. Put the tin in the oven and cook for 20–25 minutes, until the mixture is just set but with a little wobble in the centre. Remove the ramekins from the tin and allow to cool before refrigerating.
5. Serve at room temperature with pickled beetroot and pomegranate

For the pickled beetroot with pomegranate

1. Bring the vinegar, sugar and water into the boil with the spices.
2. Add the beetroot and the pomegranate seeds and juice.
3. Store in the fridge for up to a week.

Main: Roast duck, mulled wine grapes, Brussel sprout champ

1. Preheat an oven to 185 degrees Celsius.
2. Trim any excess fat from the Duck and place on a rack in a roasting tray. With the tip of a small knife make a series of pricks in the skin to allow the excess fat to run off. Sprinkle the Chinese five spice onto a plate, cut the clementines in half and press the cut side into the spice to pick it all up.
3. Stuff the Duck with the Clementines followed by the herbs.
4. Season the skin of the Duck and put a cup of water on the base of the roasting tray to create some steam.
5. Roast in the oven for 2 hours then remove onto a platter and cover with foil to rest for 20 minutes.
6. Save the duck fat for another day.
7. For the mulled wine grapes, put all the ingredients into a saucepan and bring to a gentle simmer, cook for fifteen minutes or so until syrupy.
8. Keep warm.

For the sprout champ

1. Boil the potatoes in lightly salted water. When they are very nearly cooked add in the shredded sprouts. Cook for a few minutes then strain everything through a colander.
2. Meanwhile, put the butter in another saucepan over a low to medium heat. Let it bubble and turn a light amber colour.
3. Put the potato and sprout mixture into its original pot then add the brown butter, milk and seasoning.
4. Add more milk if you deem it necessary.
5. To serve, carve the duck then serve with the Champ and mulled grapes. A few roasted parsnips work wonderfully with this lovely festive dish.

Dessert: Orange panna cotta with roasted figs, plums and thyme

I'm a fan of roasted winter fruit. Syrupy cooked figs and plums are an almost Christmassy joy when they come out of the oven. I’ve included spice and herbs to add to the complexity. They nestle on a silky cushion of a brown sugar panna cotta. The whole thing is as delightful as a Wibbly Wobbly Wonder.

1. Put the cream, sugar, orange and vanilla in a larger pot than you think you need and bring gently to a simmer, then set aside and keep warm.
2. Meanwhile, soak the gelatine in cold water until it softens.
3. Remove the orange peel from the cream. Squeeze out the gelatine, then whisk it into the warm cream. When you're sure it’s melted, whisk in the milk. Divide the mixture among six nice serving dishes or china cups. Put in the fridge to set for at least 4 hours.
4. Preheat the oven to 185°C.
5. Put the fruit in a baking dish, cut side up. Pour in the apple juice and sprinkle over the sugar.
6. Tuck in the cinnamon and thyme and bake in the oven for 20–30 minutes, until melting and tender. This will all depend on how ripe your fruit is.
7. Allow to cool and serve on top of the panna cotta.