It was Christmas in London for us this year and it was our first proper Christmas in our house! We have family visiting us and I’ve been cooking for the past couple of days.

Christmas day started with a massive brunch of scrambled eggs, smoked salmon, sausages, croissants, hams, jams, etc. Oh, and hashwaffles. I’m not sure if that’s its correct name but I saw somewhere online that frozen tater tots could be cooked in a waffle iron. Well, it was just one step away from tater tots to frozen rosti from Waitrose and boom – I can vouch that they do indeed cook brilliantly in that multi-tasking device. Place them frozen into a hot waffle iron, apply constant pressure until the soften and the waffle iron closes fully and then let cook until done. They cook very quickly and are fabulous.

Christmas day brunch

Dinner was unconventional but it’s what we love doing for special occasions: hotpot!

The Hotpot Spread

Pork and Beef

All the Balls

Mushrooms

Vegetables, Tofu and Spam

After cooking all those ingredients, the broth is brilliant to drink afterwards. If you’re looking to host your own hotpot party, I’ve written general guidelines for it previously.

Boxing day is never an afterthought. The day started with brunch again – Catalan pa amb tomàquet with fried eggs and bacon.

Boxing day brunch

Dinner was steak!

The Boxing Day Dinner Table

Let’s zoom into my plate. There’s a ribeye steak covered in a black pepper, mushroom and brandy sauce, served with mashed potatoes and sauteed Brussels sprouts. The sauce is a family recipe, similar apparently to a pepper sauce served in a restaurant in Fraser’s Hill in Malaysia – we bring it out at every special family steak meal!

Steak with a Black Pepper Mushroom Sauce, Sauteed Brussels Sprouts and Mashed Potatoes

And now that Christmas is over, I’m looking forward to heading out in London to eat! Hope you’ve all had a fabulous holiday season!