I always love making things from scratch, especially for Christmas, and so when I’m setting out to make my own mayonnaise, I’m already planning what I’ll do with the leftover egg whites. Pavlova! Pavlova was the first dessert I ever made whilst still in my teens, and today I still love it, although my tastes have become more ‘grown up’ as I often mix some creme fraiche into the whipped cream to add a little tang. My pavlova will be part of our Christmas Day lunch, but to start I’m thinking of Avocado & Verjuice Jellies, such a fresh flavoured beginning, and easy because they can be made ahead of time. To make good use of my homemade mayonnaise; Kingfish Sashimi, another great make ahead option. Then we’ll have our traditional Goose with Apple, Onion and Sage Stuffing, and perhaps a Glazed Ham too depending on how many of us will be at the table. I love having a decadent choice of side dishes, so I’ll do my Christmas Salad of mango, avocado, rocket and papaya, a big bowl of freshly steamed green beans with lashings of butter, and roasted potatoes are a must, with lots of herbs and plenty of extra virgin olive oil. Along with the pavlova will be Christmas Pudding and Brandy Butter, but we all know even as I put it out, that dessert will be pushed back well into the evening, if at all, and the pudding will most likely become a treat for Boxing Day with a pot of tea. -MB