A Munch-style Christmas lunch

Chevin, brie and oak-smoked Stanford with grapes, salted roasted almonds,
roasted nectarines and port and onion jam

Roasted baby vegetables with red pepper pesto and
beetroot hummus

Black Forest ham, Parma ham, coppa, and various salamis with
herbed olive oil crackers, roasted onion,
cinnamon and black pepper pickled red grapes and pickled baby vegetables

Mixed greens with Christmas-spiced roasted nuts

Julienne carrots with harissa, feta and fresh coriander

Seared sweet potato gnocchi with crispy bacon and baby spinach
in a sweet, tangy dressing

Ginger-and-marmalade-glazed gammon with fresh cherry salsa

Seared rare beef fillet wrapped in pancetta and stuffed with mushroom duxelle

Seared rare Chinese-five-spice-crusted yellowfin tuna
with a soy, lime and honey reduction

Yet another salad

Sweet things are coming soon - a vanilla angel's food cake with sweetened mascarpone and fresh berries, to be exact. But in the meantime, here is another light but substantial summer salad.

From the top left corner, going clockwise, we have:

1. brown basmati rice and green lentils, simmered together slowly till tender, drained and cooled
2. half a lemon
3. beetroot, sliced thinly, tossed in olive oil and salt and roasted at 180 C for about 25 minutes
4. parmesan, shaved
5. little baby carrots, topped and tailed, tossed with olive oil and salt and roasted at 180 C for about 25 minutes
6. fresh baby spinach

Squeeze the lemon to get its juice, toss that with everything else above, and add some salt, pepper, and a little olive oil. If you're a determined carnivore, some cold roast chicken is good in this mix.