Kevin Dundon's 'home together' Christmas dinner: Today

Method

Note: When working with Filo pastry its important that it is covered with cling film or a damp kitchen towel to prevent it from drying out.

1. Trim the filo sheets to obtain squares of 10 x 10cm.
2. In a bowl, combine the oil, honey and season with salt and pepper.
3. For each portion, brush the 3 filo sheets with the oil mixture, and sprinkle a little of parsley if desired in-between each sheets to, layering each after another.
4. Place one portion of goat cheese in the centre of the layers of filo sheet and fold around the goat cheese tightly.
5. Repeat until all the goat cheese are wrapped in filo.
6. Prepare the salad to serve the parcel in a bowl. Combine the pear pieces, onions, and cranberry relish to create a loose mixture. Add the salad leaves and toss to combine. Keep aside.
7. Once ready to serve, place the goat cheese parcels in the air fryer and air fryer for 5-7 minutes until golden brown.
8. Serve immediately on the bed of salad leaves.

Main: Classic Glazed Whole Ham

Note: Theornage marmalade, treacle and chilli flakes brings extra kick of flavours that will bring an extra dimension to the king of the table on Christmas day.

1. Place the ham in a large heavy based saucepan, add the studded onion, carrots, bay leaf. Add enough water to cover the ham completely. Bring to the boil then reduce the heat and allow to simmer for about 1hour approx. (20-25 min / 500g or pound) Remove from the heat and allow the ham to cool in the cooking liquor.
2. In a small sauce, simmer the marmalade, treacle, mustard, chilli and whiskey for a minutes, stirring until the mixture combines together.
3. Preheat the oven to 160˚C/ 325˚C.
4. Place the boiled ham on a roasting tray. Using a sharp knife carefully remove the skin from the ham, then gently score the fat. Stud the ham with cloves.
5. Spread the glaze over the ham with a spoon.
6. Place into the oven for 20-25 minutes until golden brown then remove from the oven. Using a pastry brush, brush any missing spot of the ham and let it rest for 20 minutes.
7. Carve the ham and serve immediately.

Side 1: Air fryer roasted pancetta and parsnips

1. Preheat the air fryer to 200˚C.
2. Place the parsnips in a saucepan and cover with just enough water. Season with salt and pepper. Bring to simmer and blanch for 2-3 minutes just to lightly part cook only the parnips pieces. Very gently lift the parsnips pieces from the water into a cooling tray without shaking or crushing them. Set aside.
3. Then, In a bowl, combine the maple syrup, mustard, chilli, garlic, mixed herbs, oil and salt and pepper. Stir to combine.
4. Wrap the parsnips in pancetta and Toss the pieces well in the glaze mixture to coat.
5. Then, transfer on an even layer on the basket of the air fryer.
6. Air fryer for 15-18 minutes until the vegetables begin to caramelise, flipping them once if needed, until caramelised all over and cooked in the centre.
7. Keep warm aside and serve rapidly with extra sprinkle of parsley.

Side 2: Glazed Carrots

1. In a wide saucepan, over medium heat, stir in the honey, white wine, and butter, thyme, and onion.
2. Add the carrots and cover with just enough stock to just cover the carrots. check the seasoning.
3. Cover with a cartouche or a lid and bring to the boil, then reduce the heat to low and simmer for about 12-15 minutes until the carrots are tender and most of the liquid has evaporated, shaking the pan occasionally to prevent sticking.
4. Remove from the heat and set aside to keep warm until needed.
5. Just before serving, sprinkle some fresh herbs over the carrots, toss to coat. Serve immediately.

Side 3: Perfect mash

1. Cover the potatoes with cold water in a saucepan, add a pinch of salt and bring to the boil. Cook for
2. 15–25 minutes until soft to the point of a knife, then strain.
3. Using a potatoes masher, press to fluff and mash the potato.
4. Add the cream and butter and stir to combine. Check the seasoning and that's it.
5. Enjoy while warm!
6. Add some chives, or roasted garlic cloves, or spring onion to create different flavour and recipes such as colcannon mash or champ mash.

Side 4: Air fryer roast potatoes

Note: This is a lovely twist to traditional roast potatoes, sure to make a regular appearance on the table.

1. Preheat the air fryer or oven to 200˚C.
2. Peel the potatoes and cut into large chunks. Place in a pan of lightly salted cold water and cook over a medium heat for 5-8 minutes until mostly softened yet holding their shape. Drain the potatoes and return to the pan, shake vigorously to roughen up the edges.
3. Spoon the Duck Fat onto a baking tray or air fryer and transfer the fluffued potatoes in the basket. (alternatively, place on a baking tray with the fat.)
4. Season with some salt and pepper, and sprinkle with the grated cheese, airfry on for 12-15 minutes until the potatoes are nice and crispy on the outside yet soft in the centre. 5. Just before serving, in a small bowl, combine the parsley and the second clove of garlic chopped and chilli flakes. 6. Serve while still warm with a sprinkle of the herb and garlic mixture.

Dessert: Chocolate and caramel biscuit trifle

1. In a bowl, combine the custard, caramel sauce.
2. Next, in a bowl, beat the cream with the mascarpone and vanilla extract.
3. Next, crush the biscuits in a bag to create crumbled pieces.
4. In a small bowl, over a saucepan of simmering water, melt the chocolate. Keep warm aside.
5. Now, start to build the trifle.
6. Lay a layer of caramel custard on the base of a trifle bowl. Then add a few spoons of cream mixture.
7. Scatter a layer of the crushed biscuits. Drizzle some melted chocolate over.
8. Layer some more caramel custard and again with cream and biscuits until the bowl is nearly full.
9. Set aside in the fridge for a few hours to settle covered with cling film.
10. Just before serving, add a final layer of cream, and swirl in some caramel sauce.
11. Sprinkle a few biscuits and some grated chocolate.