Cook time: 2.5 hours
4 to 6 people
From first looking at this recipe to eating the meal should take about 2-2.5 hours. These are things you could do the day before (or the morning of) to speed it up:
First up we are going to prep everything, starting with the list above. The salad can be assembled and then dressed at the last minute. The new potatoes don’t have to be piping hot. The Wellington can cook while you work on everything else.
Scrub the new potatoes in cold water. They don’t need to be peeled.
Once cleaned, place in a large pot filled with cold water and a good pinch of salt. Set aside ready to cook soon.
Scrub the baby carrots and trim all but 2 cm of the green tops.
If you’re not cooking today, store everything in the fridge until you’re ready.
Spread the cream cheese over the crostini with the back of a teaspoon.
Half the cherry tomatoes.
Top the crostini with half a cherry tomato and 1-2 capers. Serve while you get back to cooking.
Preheat oven to 180 degrees Celsius.
Remove the tops from the snowpeas.
Remove the cranberry sauce from the fridge and allow to warm to room temperature.
Bring a medium pot of salted water to a boil.
Remove the parsley leaves from the stalk and finely chop, and set aside.
Pick the thyme leaves and remove anything too stalky, set aside separately.
Gently unpack the Beet Wellington and place on an oven tray that’s been slightly greased. Brush with olive oil and place in preheated oven. Cook for 60-80 minutes, checking regularly after 45 minutes to make sure it doesn’t burn.
Cook the snowpeas in boiling water for 20 seconds. Strain and cool under cold water.
Place the new potatoes on the stove and bring to a gentle simmer. Cook for about 25 minutes, until you can pierce with a knife. Strain, toss with mint butter and keep warm.
Place the baby carrots in a roasting dish and toss with orange maple glaze and thyme. Roast for 25 minutes until golden.
Place the gravy in a pot and warm on the stove.
(Prep dessert if you’re having it straight after your Feast)
Pull the cos lettuce apart into individual leaves, wash and dry. Place in a bowl with half the ranch dressing, cooked snowpeas, crushed hazelnuts, and a pinch of salt. Gently toss, taste, and add more salt or dressing as needed.
Time to serve
Serve the new potatoes with horseradish aioli on the side.
Place the baby carrots on a serving platter and squeeze lemon juice over it.
Serve the cos salad topped with chopped parsley.
Slice the Wellington into 2cm thick pieces. A bread knife would work best to keep the pastry intact.
(Finish off dessert and place in oven for 40-50 mins, checking it after 30 mins to make sure it isn’t burning)
For dessert
The bread and butter pudding will take about 60-70 minutes from start to finish. We would recommend getting the croissants prepped while the carrots and potatoes are cooking then putting it in the oven once everything else is out.
If you’re going to cook the dessert while you eat the mains, make sure you set a timer so you don’t forget about it!
Slice the croissants in half and spread the cinnamon butter lightly over them, don’t worry if there’s not an even spread. Place a layer in a large baking tray and break 2/3 of the chocolate over the top. Top with another layer of croissants. Don’t worry if it is piled quite high, it will condense while cooking
(You can leave the pudding like this until you’re ready to cook it)
Pour the custard over the croissants, making sure to get full coverage over them. Break remaining chocolate over the top and place in the oven. Cook for 35-50 mins, checking it after 25 mins to make sure it isn’t burning.
Serve with fresh blueberries on the side.
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