Menu of the Month

Delia's menu for December doesn't feature turkey - we know that many of you know exactly what you want to cook for Christmas Day. Instead, this menu for 6 would make a lovely meal for another special occasion over the Christmas period and features three recipes from Delia's Happy Christmas. Season's eatings...

Starter

Duck Liver Pate with Armagnac

I wish we could buy duck livers all the year round, but thankfully they are at least around at Christmas, and they make a wonderfully smooth, velvety pâté. At other times this recipe works just as well with chicken livers.

Main course

Pot-roasted guinea fowl with Calvados, crème fraiche and apples

There are some lovely plump, free-range guinea fowl around at Christmas and this would be a splendid celebration lunch or supper for two or three. If you don’t have Calvados, use brandy (but as Calvados is such a lovely ingredient to always have by in the kitchen, Christmas is a good excuse to buy a bottle!).

Dessert

Cranachan with caramelised oatmeal and raspberry sauce

One of my own favourite Scottish desserts. In The Summer Collection we made Caledonian ice cream with caramelised oatmeal and now we’ve discovered it works really well with Cranachan. We find that frozen Scottish (or British) raspberries work better than the expensive imported fresh ones at Christmas.

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