Featured Recipe .....................................................................................................................................................................................................

From The Old Lodge, Minchinhampton, Stroud, comes this delicious Christmas warming starter of White Onion & Thyme Soup; a perfect combination with Viognier, Costieres de Pomerols, £6.84 per bottle inc.VAT     The Old Lodge itself dates back some 400 years and is reportedly a former hunting lodge to Henry VIII. It has magnificent views and an envied position at the centre not only of the common with its free ranging cattle but of Minchinhampton Golf Course. The stunning restaurant has floor to ceiling windows that look directly onto the common and the professional yet relaxed service is delivered by James Phillips and his team. For those who would like to take advantage of not only the fantastic cuisine at The Old Lodge, but of the accommodation, if you quote CPW007 when making your reservation it will entitle you to a 10% discount off the cost of your stay. Furthermore if you buy a bottle of our food pairing wine, the Viognier, Costieres de Pomerols off the Old Lodge Wine List and quote the same code, then you will also receive a discount of 10% on this wine. White Onion and Thyme Soup Serves 4/6 Ingredients 2 large white onions sliced 4 medium white potatoes peeled and cubed 2 cloves of garlic chopped 1.5 litres of clear vegetable stock 0.5 litres double cream 4 sprigs of thyme 4 tbsp olive oil Salt Pepper Method " In a large pan, sweat the onions, potato and garlic in the oil until softened with no colour " Add vegetable stock and bring to the boil " Tie the thyme with string and add to the soup " Add double cream and simmer for 20 minutes until all vegetables are soft " Remove thyme sprigs and blend with a hand blender " And salt and pepper to taste " For a smooth soup pass through a fine chinois " Great served with chunky granary bread The Viognier Costieres de Pomerols, 2007 has ripe, refreshing and surprisingly powerful fruit flavours and has a very long finish. It is alluringly exotic with aromas of ripe apricots, peaches and blossom. The Old Lodge, Minchinhampton, Stroud, Gloucestershire, GL6 9AQ Tel: 01453 832047 The Old Lodge .................................................................................................................................

Dusters Christmas Duck with a Hint of Denmark     A wonderful little bistro by the sea, cosy and intimate with a continental personality. Coffees and light lunches by day and a relaxed sophistication at night. Plymouth fish and Exmoor meats, vegetables from Wilton Farm and Cornish in season Asparagus. Little wonder the frequently changing specials boards are ever popular. Run by the very friendly Lucie Powlesland and Kim Olsen this is one of their Christmas Specials. Definitely worth a try and a delicious combination when matched with Excelsior Stablemate Shiraz (£7.31 per bottle on our website) which has a lovely hint of black cherry sweetness, If you mention that you've seen this recipe on our website and order the Stablemate Shiraz off the Dusters Wine List there's a 5% discount available on the wine. Christmas Duck with a Hint of Denmark Serves 4 Ingredients: 1 Medium Red Cabbage 300g Granulated Sugar 300ml Red Wine Vinegar 4 duck Breasts 4 Apples 200ml Water Cinnamon Stick 1 chicken Stock Cube Small jar of cranberry jelly/sauce Method: Heat oven to 200 degrees. Finely shred the cabbage. Melt 100g sugar in a pan until slightly caramelized then add the cabbage to absorb the sugar. Add 300ml red wine vinegar and braise the cabbage until soft - about 20/25 minutes. Score the skin on the duck breast and season with salt and pepper. Put in a hot pan, skin side down for 3-4 minutes until golden brown. Turn and cook on the other side for 3-4 minutes. Put in the oven at 200 degrees for 10 minutes. This will cook the duck to medium to medium/well done. Peel, core and cut the apples then poach them gently in the remaining 200g of sugar with 200ml water and the cinnamon stick for 10 minutes. Take the duck breasts out of the pan, rest them for 10 minutes then slice. Take the fat out of the pan, add a glug of red wine, add the chicken stock cube and 100mls water, quickly reduce and pour over the duck. Add cranberry jelly to the apples and serve alongside the cabbage, duck and serve with roast potatoes. Dusters Bistro, Fore Street, Salcombe, TQ8 8BY Tel: 01548 842634 Dusters Bistro .................................................................................................................................

The Perfect Christmas Pudding from The Jack In The Green with Campbells Rutherglen Muscat £9.83 per half bottle     The perfect Christmas Pudding from one of Devon's most exciting freehouses. Over the last sixteen years The Jack in the Green has grown to what it is today - one of the best Free House / Restaurants in the South West of England. Here you can enjoy consistently good food, outstanding service and warm hospitality all in superb comfortable surroundings. Christmas is a time when people who never ever bake might consider doing so. It's extremely satisfying when you do and this is a great recipe to get the kids involved in. It's much more about tradition than innovation as you can't have Christmas without a Christmas pudding ! WINE MATCH: At Christopher Piper Wines we do many sweet wines but there is no match made in heaven more perfect than Christmas Pudding and Campbells Rutherglen Muscat (£9.83 per half bottle inc.VAT). Fresh raisin fruit backed by a hint of grape spirit and aged oak characters rise from the glass. The palate is luscious and lingering with plenty of sun-ripened raisin fruit, typical of muscat from the Rutherglen region. Christmas Pudding Makes 1 pudding ! Ingredients: 130g Raisins 85g Sultanas 85g Currants 55g Chopped almonds 100g Suet (you could use vegetarian) Zest and juice of one orange Zest and juice of one unwaxed lemon 1 small apple grated 1 small carrot peeled and grated 65g Fresh white breadcrumbs or brioche crumbs 65g plain flour 100g Muscovado sugar or raw Demerara sugar 2 eggs Pinch of salt 1 teaspoon ground cinnamon 1 teaspoon of mixed spice 28g candied mixed peel finely chopped 28g Glace cherries finely chopped A good glug of alcohol - your choice, Brandy, Rum, Cointreau or even Marsala 85ml Guinness or Stout A little butter for greasing your pudding basin Method: 1. Combine all the ingredients in the biggest mixing bowl you have and then invite the whole family to stir well and don't forget to make a wish. 2. Another important addition to the mixture is an old coin which is cooked in the pudding and supposedly will bring wealth to whomever is lucky enough to break a tooth on it on Christmas Day ! 3. Leave in the fridge for 24 hours. To Cook: Pre-heat oven to 140 degrees. 1. Lightly grease your pudding basin, then press the mixture firmly down so the pudding is very compact. 2. Cut a circle of greaseproof paper and brush with a little butter. Place your circle over the pudding and press down firmly so the paper sticks and creates a seal. 3. Cover with foil, or as is the tradition, tie with a muslin cloth. 4. Place in a roasting pan and pour in enough hot water to come halfway up the sides. Cover with a lid and cook in a pre-heated oven at 140 degrees for 5 hours, checking the water level halfway through cooking. NB. It should always come halfway up the pudding. 5. Leave to cool then re-wrap the pudding and store somewhere cool or in the fridge until Christmas. 6. Reheat in much the same way. Steam for an hour or two and serve ceremoniously with flaming brandy, brandy butter and custard of course. Nothing remains but to enjoy and await your applause. Jack In The Green, Rockbeare, Exeter, EX5 2EE Tel: 01404 822240 Jack In The Green .................................................................................................................................