Tom Booton's Five Festive Recipes on the Big Green Egg
Cook Christmas dinner like a top London chef
The best route to a truly memorable Christmas dinner is to embrace age-old traditions but brighten them up with a bit of culinary pizazz. That mix of heritage and personality is what prolific young chef Tom Booton has brought to The Grill at The Dorchester, a five-star hotel, in recent years, five-star reviews. It’s what defines the brilliant new menu of festive recipes he’s created for your Big Green Egg.
1. Roasted Rib of Beef with Bone Marrow Gravy
A spectacular beef joint with an intensely flavoured dirty cooked gravy, from the head chef of The Grill, at The Dorchester.
2. Gammon with Mulled Wine Glaze
Christmassy gammon with a stunning glaze made by Tom and the kitchen team at The Grill, The Dorchester.
3. Brussels sprouts and smashed pigs in blankets
A mouthwatering Christmas combination of sprouts, bacon and smashed sausage.
4. Grilled red cabbage slaw
A simple seasonal side dish for a Christmas or New Year feast. A refreshing twist on a classic.
5. Leftover Bubble & Squeak
The perfect Boxing Day hangover cure, made from Christmas leftovers.
CHRISTMAS BOX FROM BIG GREEN EGG, TOM BOOTON & HG WALTER
£185. Serves 10. £18 per head. The Big Green Egg Christmas Box provides the high-quality ingredients you need to do justice to two free fantastic Christmas recipes from chef Tom Booton: Rib of Beef with Mustard, Onion Marmalade and Bone Marrow Gravy, and Gammon with Mulled Wine Glaze, prepared in the infamous kitchen of The Grill at The Dorchester.
As well as providing us with the recipes, Tom and his team at the Dorchester are making the mulled wine glaze included in the box. The beef, pork, bone marrow and stock come from HG Walter, an independent family-run butcher in London famed for the quality of its produce. The mustard and onion marmalade are made in Wiltshire in small batches by Tracklements, an award-winning producer of classic English condiments. All you need to add is some seasonal veg.
