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Feast of flavours for 6


Camembert croquettes with a chutney recipe Delia says is brilliant with the Christmas cold cut, flavourful braised venison - which freezes brilliantly - and little velvety mascarpone creams, a cool and soothing end to the meal.



Camembert Croquettes 
These make a delicious first course if you're entertaining, or would serve you well as a light, summery lunch. Either way, they're excellent surrounded by crisp, dressed salad leaves or on a bed of tomato salad with fresh basil. 


served with

Fresh Date and Apple Chutney
This chutney goes particularly well with Camembert Croquettes. However, it would also partner the Christmas cold cuts and buffet food extremely well, especially ham, pork pies and gammon.

Main course


Braised Venison with Bacon, Chestnuts and Wild Mushrooms in a Rich Madeira Sauce 
This casserole freezes extremely well and fits the bill perfectly at Christmas when you have had enough turkey. Because it’s braised slowly, there are lots of lovely flavours and because the sauce, made with rich Madeira, is dark and glossy, this cries out for a pile of creamy, fluffy mashed potato.



Mascarpone Creams and Caramel Sauce with Caramelised Hazelnuts 
Rich, luscious mascarpone lightened by yoghurt makes these little velvety creams cool and soothing after a rich main course. The contrast of the dark flavours of the caramel is an extra delight.



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