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Christmas Dinner with an English Accent

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Celebrate with a contemporary version of the classic Sunday roast, courtesy of British chef Luke Thomas.

This menu serves 6 to 8

Traditionally most people in England serve turkey, not beef, for Christmas dinner. But with Christmas falling on a Sunday this year, it got us thinking about how the classic English Sunday roast would make a perfect celebratory dinner for folks on this side of the pond. 

This menu isn’t just any roast beef dinner, however; it’s from Luke Thomas, a British chef who embraces traditional dishes but boosts their flavors in fresh and exciting ways. Whether at one of his restaurants or in his cookbook, Thomas likes to put a contemporary spin on the unpretentious foods he loved as a child: roast beef with Yorkshire pudding, for example; his Nan’s potatoes; and his favorite (or, as he might type it, favourite) dessert, sticky toffee pudding. You’ll find all of these dishes in this amazing menu. The rib roast gets slathered with a fresh garlic, caper, and herb dressing after it’s roasted, which adds bold, bright flavors. A hint of thyme and ample pepper perk up his popover-like Yorkshire puddings, while anchovies (shhh … no one needs to know) are the secret savory ingredient that makes his crisp roast potatoes impossible to stop eating.

Menu Timeline

One Day Ahead

  • Prepare the batter for the Yorkshire puddings and refrigerate it.
  • Make the paste for the potatoes; cover and refrigerate.
  • Chop the dates for the sticky pudding. Store covered at room temperature.
  • Make the caramel sauce for the sticky pudding. Cover and refrigerate.
  • Make the vanilla syrup for the cocktail.

8 Hours Ahead

  • Make the sticky pudding and let sit at room temperature.
  • Prep the onions and shallots for roasting.
  • Make the herb dressing for the roast.

4 Hours Ahead

  • Take the roast out of the refrigerator.
  • Season the crab, mash the avocado, and flavor the mayonnaise for the crab appetizer. Cover and refrigerate.
  • Toast the bread for the crab appetizer and hold at room temperature.
  • Toast the pine nuts for the greens.
  • Roast the potatoes.

3 Hours Ahead

  • Roast the beef.

1 Hour Ahead

  • Take the Yorkshire pudding batter out of the refrigerator.
  • Assemble the crab appetizer.

Just Before Dinner

  • Cook the greens.
  • Bake the Yorkshire puddings.

After Dinner

  • Rewarm the caramel sauce, and whip the cream for the dessert.
  • Make the cassis cocktails.

The Menu


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