“There is no sincerer love than the love of food.”

- GEORGE BERNARD SHAW

3

London – home to some of the world’s most wonderful, festive sights; none more so than the glittering South Bank. It’s one of my favourite areas of London, whether I’m there for a casual stroll along the Riverside Walkway, the BFI to watch a film or the Hayward Gallery for the latest exhibition - it really has something to offer everyone.

However, one of my favourite things to do in South Bank is eat! In the summer I’ll be there watching the world go by, waiting in the queue for the latest pop-up food van and in the winter you’ll find me at the Southbank Centre Christmas market with a hot dog and mulled wine. My love of South Bank and in particular its culinary offerings makes me very excited to open ‘A South Bank Cookbook’. There are several pretty special aspects of this digital cookbook – the first being it’s “free” which has to be one of the best words going. The second being it features recipes by some of the capital’s lead-ing chefs, working in South Bank’s finest restaurants.

Christmas is all about food: drinking and eating with your nearest and dearest. It’s so hard to know where to start when preparing for your festive gatherings but having a compilation of expertly written recipes will come in very handy during the feasting season. For those who feel the heat on the big day, the South Bank Cookbook ends with some handy tips, and as an early gift from me to you, here are mine:

FOREWORDo o o

1. Keep it simple. I advise not cooking something that you haven’t cooked before.

2. Pre cook dessert. For example a chocolate mouse or a Christmas posset which you can prepare the day before in little glass jars and keep in the fridge.

3. Turkey?! This year I’m cooking leg of lamb with rosemary and sage. Slow roasting makes things so much easier.

4.- Jazz up that Prosecco. Make it Christmassy with pomegranate seeds and clementine .

5. Have fun. If a disaster strikes take it in your stride and laugh it off!

BY LAURA JACKSON, TV PRESENTER AND ONE HALF OF JACKSON&LEVINE SUPPERCLUB

@Laura_Jackson | Jacksonandlevine.tumblr.com

4

CONTENTS

ooo

CHINO LATINO & GILLRAY’S . . . . . . . . . . . . . . . . . . . . . . . 6

OXO BAR & TERRACE BAR . . . . . . . . . . . . . . . . . . . . . . . 7

APERITIFS

RECIPES

BRASSERIE JOËL . . . . . . . . . . . . . . . . . . . . . . . 9

L’ITALIANO . . . . . . . . . . . . . . . . . . . . . . . 10

CHINO LATINO . . . . . . . . . . . . . . . . . . . . . . . 11

GILLRAY’S . . . . . . . . . . . . . . . . . . . . . . . 12

HOUSE . . . . . . . . . . . . . . . . . . . . . . . 13

THE GREEN ROOM . . . . . . . . . . . . . . . . . . . . . . . 14

OXO BRASSERIE . . . . . . . . . . . . . . . . . . . . . . . 15

OXO RESTAURANT . . . . . . . . . . . . . . . . . . . . . . . 16

SKYLON RESTAURANT #1 . . . . . . . . . . . . . . . . . . . . . . . 17

SKYLON RESTAURANT #2 . . . . . . . . . . . . . . . . . . . . . . . 18

CHRISTMAS COOKING TIPS . . . . . . . . . . . . . . . . . . . . . . . 20/21

ooo

" "

" "

APERITIFSD

RECIPES

o o

Royal Mojito

CHINO LATINO

INGREDIENTSServes 150 ml havana club 8-10 mint leaves 4 lime wedgesChampagne One spoon of brown sugar

METHODMuddle the mint in the cocktail shaker with lime and sugar, add rum and crushed ice and

agitate. Double strain into a chilled martni glass and top up with Champagne.

Sacred Spice Christmas Cocktail

GILLRAY’S

o o o

INGREDIENTSServes 150 ml Sacred Gin50 ml double cream10ml lemon juicePinch of ground cinnamon

METHODAll ingredients should be shaken together

until smooth and then double strained. Garnish with a cinnamon stick and add a sprinkle of ground cinnamon on a slate.

6

Sloe GinNegroni

OXO BAR

Coconut Punch

TERRACE BAR

o o o o o o

INGREDIENTSServes 125ml good quality Proprietary Sloe Gin 25ml Cocchi di Torino Rosso vermouth25ml Campari

METHODSimply build all ingredients in a ‘rocks’ glass over

large ice cubes to chill the drink without diluting too much. Stir. Decorate with a generous cut wedge of Blood Orange. For an extra ‘Christmas celebratory

edge’ add a splash of Harvey Nichols Prosecco. Easy to prepare at home come Christmas morning.

INGREDIENTSServes 150ml spiced rum50 ml coconut milk1 teaspoon condensed milk1 drop vanilla flavour25ml gomme syrup

METHODPour all ingredients into a shaker. Shake it well! Pour over ice into an ‘Old Fashioned’

glass. Garnish with nutmeg.

7

8

RECIPESDo o

9

Pan-fried Sea Bass,Jerusalem Artichoke & Truffle Purée,reduced Port Sauce

BRASSERIEJOËL

INGREDIENTS.

Serves 2: 2 line caught sea bass (1 kg each) • 1kg Jerusalem artichokes • 50ml cooking cream • 60g unsalted butter • 2cl black truffle oil • 30cl port • 2 banana shallots •

1 branch of thyme • 10cl red wine • salt and black pepper • nutmeg • extra virgin olive oil

METHOD.

ABOUT THE CHEF - WALTER ISHIZUKA

Walter began his career with a job as Commis Chef for Relais et Château property Restaurant Le Mont Joyeux in 1998. From here he worked his way through internships and kitchen roles through a number of Michelin star restaurants across France include a 3-year role as Demi-Chef de parties for star French Chef Paul Bocuse at the 3-Michelin star L’Auberge de Collonges in Lyon from 2003 – 2006. When Brasserie Joël opened at Park Plaza Westminster Bridge London hotel in 2009, Walter was picked by Joel Antunes as restaurant chef, taking the reins as Head Chef in 2011 when Joel moved to open new ventures overseas.

SAMPLE MORE OF WALTER’S DELICIOUS DISHES

o o o

• Peel the Jerusalem artichokes, cut each one into 3 or 4 pieces, boil until soft in salted water with half a lemon to preserve their white colour. Once they are cooked, place them in a blender, add the cream, butter and seasoning, finish with a drizzle of truffle oil just before serving.

• Fillet the two fish (or have your fishmonger do it for you), debone them and cut each fillet in half. Season and pan fry with olive oil for about 4-5 minutes each side.

• For the red port sauce, chop the shallots and roast them in a medium pot with some butter. Add the thyme, then the red wine and reduce it down to a third of the amount. Add the red port and again reduce this down to a syrupy consistency. Season and finish with a little bit of fresh butter to obtain a smooth and shiny sauce.

• Plate up by placing a ladle of the artichoke purée in the centre of a plate. Place one of the fillets on top of the puree. Drizzle the red port sauce over the fish and serve.

9

10

Uovo Raviolo al Tartufo, light Butter Sauce, shaved Black Truffle

L’ITALIANO

INGREDIENTS.

Serves 4: 120g fresh egg pasta (50g flour 00, 50g semolina, 50g egg yolk) • 250g xl spinach• 10g white truffle oil • 20g fresh black truffle • 150g fresh ricotta cheese(cow)• 4 whole egg yolk • 100g butter • 100g grated parmesan cheese • 100g shaved parmesan cheese •

20g salt • extra virgin olive oil • black pepper • 3g garlic

METHOD.

ABOUT THE CHEF - MARK DANCER

Born 30 March 1963 Mark Dancer attended Birmingham College of Food and Domestic Arts on a two year full time Professional Cookery and Catering Course. After working in Birmingham, Mark moved to London in 1983 to further his career and has worked in various London Hotels as Head Chef including The Selfridge Hotel before becoming Head Chef at Park Plaza County Hall in 2010.

o o o

SAMPLE MORE OF MARK’S DELICIOUS DISHES

• Put flour, semolina, pinch of salt, 50g egg yolk in the mixer. Mix until the dough became smooth.

• Wrap the dough with cling film and let rest for 2 hours in the fridge.

• Sauté the spinach with garlic, olive oil, pinch of salt/pepper.

• Cool down, chop really finely by hands (important) then mix with ricotta cheese, white truffle oil, 50g grated parmesan cheese, 10g of salt, pinch of black pepper. Put in a piping bag and leave to rest in the fridge.

• Take the dough out of the fridge. Start to work it by hand until it becomes soft again.

• Pass the pasta dough in the pasta machine starting from the thick end until 1.7 mm.

• Cut the pasta into squares 13x13cm (do one at a

time otherwise the pasta becomes dry)• Use a ring 60mm in diameter to put the filling

through. Make a nest with the filling and put the whole egg yolk in the middle and cover again with the filling.

• Spread a touch of egg yolk around the filling and put on top another square of pasta dough (be careful not to leave any air inside when you close it!)

• Use a ring 120mm in diameter to cut the raviolo. Sprinkle a touch of flour on top, then put on a tray with flour on the bottom and cover with cling film. Repeat the process 3 times.

• Cook the raviolo in boiling salt water for 1 minute. Take it out, dry the bottom and place on a pasta bowl. Add some grated parmesan on top and wet the raviolo with the butter already melted.

10

SAMPLE MORE OF MARK’S DELICIOUS DISHES

Banana CaramelMousse

CHINO LATINO

INGREDIENTS.

Serves 6 • 400g banana purée (blended and strained banana)• 100g banana caramel (50/50 caster sugar/banana puree) • 400g sugar • 9 gelatine leaves

• 1150ml double cream • 1 Himalayan rock salt block

Crumble base: • 200g butter • 100g sugar • 300g flour

METHOD.

ABOUT THE CHEF - WERNER SEEBACH

Originally from Bloemfontein in South Africa, his first job in catering was at theHyatt Carlton Tower Hotel in Knightsbridge where he started work as a commischef, but quickly worked his way up to Sous chef at the Rib Room and Oyster Bar.Following successful stints at Roka, Cocoon and Kyashi Werner then joinedChino Latino restaurant at the Park Plaza Riverbank Hotel as Head Chef and was rapidlyappointed as Group Head Chef for Chino Latino London, Leeds, Cologne and Nottingham.

o o o

• Mix egg yolks and sugar together until light in colour.

• Warm banana caramel mix with soaked gelatine leaves. Remove from heat and add half of egg yolks and sugar mix whilst stirring in the other half.

• Whip the cream and fold into the mix.• For the crumble base mix the butter,

sugar and flour, then bake at 160c for 25 minutes.

• Plate up on a block of Himalayan rock salt.

SAMPLE MORE OF WERNER’S DELICIOUS DISHES12

o o o

SAMPLE MORE OF WERNER’S DELICIOUS DISHES

Gillray’sTrifle (#1)

INGREDIENTS.

Serves 4 • 80g vanilla sponge • 120ml sweet sherry • 60g red berry jelly • 80g red berry compote • 60ml English custard • 120g whipping cream • 20g caster sugar • 35ml sherry shot for each serving

METHOD.

• Within a large, glass bowl, layer the ingredients upon each other

• Ensuring to soak sponge at the base with sherry

• Seal, cover and refrigerate.

INGREDIENTS.

Serves 10 • 7 oz rum • 15oz brandy • 1.5lb golden caster sugar • 1.5lb vegetable suet • 2 lb (4 oz) sultanas • 2 lb (4 oz) raisins • 1lb grated carrots • 1lb (4 oz) currants • 12oz candied peel • 2 lb (4 oz) glace cherries • 12 oz plain flour • 1lb (6 oz) breadcrumbs • 6 cans of Guinness • Zest of 3 lemons • 15 eggs • 1tbsp mixed spice • 1tbsp cinnamon • 1/2 tbsp grated nutmeg

• Stir all ingredients together until thoroughly mixed.

• Line bottom of desired bowl with grease-proof paper.

• Lay greaseproof circle disc over the top. Add cling film.

• Cover tightly with foil leaving a pleat in the middle for expansion.

• Steaming Instructions: Large pudding - 3 hours Medium pudding - 1.5 - 2 hours.

METHOD.

Christmas Pudding (#2)

ABOUT THE CHEF - GARETH BOWEN

Gareth Bowen, Executive Chef at Gillray’s Steakhouse & Bar, had an illustrious start to his career, joining the Michelin Starred Mirabelle restaurant in 1995. He has honed his skills in some of the world’s leading luxury hotels and restaurants, including; Woodlands Lodge Hotel, The Dormy Hotel and Bib Gaurmand. A member of the Marriott family since 2007, Gareth joined Gillray’s Steakhouse & Bar from the 5* London Marriott Grosvenor Square where he was responsible for all aspects of dining including Banqueting by Gordon Ramsay within the role as Executive Head Chef.

SAMPLE MORE OF GARETH’S DELICIOUS DISHES

GILLRAY’S

13

14

Chestnut Pappardelle withWild Mushroom Ragu (#1)

HOUSE

INGREDIENTS.

Serves 4 Pasta dough: 250g Flour chestnut • 412.5g “00” four • 225g flour semolina •

250g egg yolk • 200g egg white • 7g Salt • 25ml olive oil

For the sauce: • 280g mixed wild mushrooms • 10g garlic • 200g mascarpone •120 g double cream • 20g parsley chiffonade • 60g grated parmesan cheese •

METHOD.

• Mix the dry ingredients together and pass through a sieve.

• Fold in the egg and oil and knead until smooth.

• Once ready, wrap with film and leave to rest for at least ½ hour before rolling.

• Roll until is 1mm thick and then cut some long stripes 2cm wide.

• Portion, sprinkle with flour and store. • Chop and fry the garlic in a sauce

pan until golden then add the clean mushrroms.

• Add the double cream and reduce by

half, then add in the mascarpone and a little bit of water.

• Season the sauce with salt and black pepper.

• Cook the pasta in salted boiling water for about 2 ½ to 3 minutes, drain and finish cooking in the sauce for the last 20/30 seconds. Add water if necessary. The sauce should be coating the pasta and not be too loose or too thick.

• Add the parsley last and once on the plate sprinkle with freshly grated parmesan.

o o o

SAMPLE MORE OF SIMON’S DELICIOUS DISHES

15

o o o

ABOUT THE CHEF - SIMON FLINT

Prior to joining the National Theatre in June 2006, Simon was the head chef at London’s Groucho Club in Dean Street, the celebrated private members’ club for the media, entertainment, arts and fashion industries. Before working at The Groucho Club, Simon was consultant chef at Soho House in Greek Street, London, and has worked as head chef and sous chef in some of the capital’s most prestigious restaurants, including Daphne’s, Le Caprice and The Ivy.

SAMPLE MORE OF SIMON’S DELICIOUS DISHES

Green RoomRibs (#2)

THE GREEN ROOM

INGREDIENTS.

Serves 4 • 1 rack of Ribs

BBQ Sauce: 2 onions, chopped • 5 cloves garlic • splash of olive oil • 1 red chilli, finely chopped • 1 tsp fennel seeds, crushed • 100g dark brown sugar • 50ml Worcester sauce •

300ml tomato ketchup • salt and pepper

METHOD.

• Vacuum pack the ribs and combine with ½ cup of BBQ sauce, 30gr brown sugar, 5g salt.• Cook the ribs for 24hrs at 72C.• Chill to finish• Open the bag and chargrill the ribs with more BBQ sauce.

o o o

Marinated haunch of Venison, Oxtail & Green Peppercorn Sauce, Confit Butter Roasted Celeriac, Cavolo Nero

OXOBRASSERIE

INGREDIENTS.

METHOD.

ABOUT THE CHEF - KEIR BARRY

Hailing from the West Country, Head Chef Keir Barry’s menu showcases seasonal ingredients and bold flavours. Robust spicing coupled with Mediterranean freshness results in dishes which look and taste like sunshine on a plate.

SAMPLE MORE OF KEIR’S DELICIOUS DISHES

o o o

• Preheat oven to 150 degrees• Peel the celeriac and slice 1 inch thick. Place on

baking tray with stock and butter and cover with baking parchment. Bake for 15-20 minutes until liquid is reduced. Place to one side.

• Lightly flour oxtail and sauté. Add shallots and cook to colour before adding red wine. Cook out alcohol and add the rest.

• Cover and simmer on a low heat for 30mins. Keep-ing covered, place in oven and cook for 2 to 3 hours (until meat is soft and comes away from the bone).

• Remove oxtail and pull meat off of the bone. Add back to sauce and finish with green peppercorns.

• Serve with cavolo nero sautéed in garlic and butter. Garnish with dried cranberries soaked in cranberry juice and little chardonnay vinegar .

Serves 4Marinade for venison haunch: 4 haunch steaks • ½ glass red wine • 20ml blended olive oil

• 2 sprigs thyme picked • 2 chopped garlic cloves

Confitbutterroastedceleriac: ½ celeriac • 10g chicken stock • 80g butter

Oxtail and green peppercorn sauce: 2 fine diced shallots • 4 sprigs picked and chopped thyme • 2 bay leaves • 200ml red wine jus • 1glass red wine • 200ml chicken stock • 400g oxtail • salt and pepper

Garnish: dried cranberries • cranberry juice • chardonnay vinegar

16

SAMPLE MORE OF KEIR’S DELICIOUS DISHES

Pheasant Pie, Truffle Cabbage, Chestnut & Roast Garlic, Mash and Gravy

OXORESTAURANT

INGREDIENTS.

METHOD.

ABOUT THE CHEF - JEREMY BLOOR

Yorkshire born Head Chef Jeremy Bloor has been manning the stoves at OXO since 2001. Provenance is at the heart of Jeremy’s cooking and his dish-es are a celebration of the best-quality seasonal ingredients. His passion for what he does translates to the exquisitely presented plates day after day.

o o o

Serves 4: 4 pheasant breasts • 200g puff pastry

Trufflecabbage: 1/2 savoy cabbage • 1 shallot • 1 clove garlic • 50g butter• 200ml double cream • 25ml truffle oil • 10g chopped truffle • salt and pepper

Chestnut and roast garlic puree : 100g cooked chestnuts (vac pac) • 25g peeled garlic • 100ml chicken stock • 50g salted butter • 50ml double cream • salt and pepper

• Season the meat then seal it in a hot pan with olive oil for one minute. Set to the side.

• Pre-heat the oven to 180 degrees on a fan setting.

TruffleCabbage• Remove the outer leaves of the cabbage and discard. Finely

slice the remaining cabbage.• Sweat the chopped shallots and garlic in butter, add the cab-

bage and cook for around 3-4 minutes on a moderate heat. When soft, add the cream and turn up the heat, cooking for a further 5 minutes or until the cream has thickened.

• Add the truffle oil and chopped truffle. Season and set to one side.

Chestnut and roast garlic puree • Peel the garlic and cook in the foaming butter until golden.

• Add the chestnuts and the chicken stock and simmer.• Finish with the cream and season well.• Blend in a food processor until very smooth

Building the pies• Cut 8 pieces of puff pastry and 4 smaller ones for the bases.• Place the bases on a baking sheet and brush with egg.• Place one spoon of the truffle cabbage on each followed by

one pheasant breast and then a spoonful of the chestnut pu-ree.

• Then cover with the bigger piece of pastry and seal with a fork around all the edges, ensuring all the air pockets are removed.

• Cut around any excess pastry and brush with egg. • Bake for 15minutes.

• Serve with mash, gravy and a sprig of watercress.

SAMPLE MORE OF JEREMY’S DELICIOUS DISHES17

Marinated Salmon, Cucumber &Watercress Salad (#1)

SKYLONINGREDIENTS.

METHOD.

ABOUT THE CHEF - ADAM GRAY

Adam Gray joined Skylon as Head Chef in March 2013. He has introduced a totally new style of cooking and describes his food as modern British – simple, honest and with a sometimes unusual twist on classic dishes.

SAMPLE MORE OF ADAM’S DELICIOUS DISHES

o o o

Serves 4: 2kg fresh Alaskan salmon - skin on • 1 cucumber – peeled • micro watercress leaves

100ml Farrington’s “Mellow Yellow” British rapeseed oil • 1 teaspoon Dijon mustard • 2 teaspoons sour cream • lemon juice • ground white pepper • Maldon sea salt

Marinade for the fresh salmon (skin on): 25g Salt • 25g Sugar • 5g ground white pepper • zest of ½ a lemon • ½ bunch of dill (roughly chopped)

• Mix all of the marinating ingredients together in a bowl.• Spread all of the marinade on the flesh side of the

salmon. • Cling film the salmon tightly and leave to marinade for 24

hours.• Wash the marinade from the salmon and pat dry with a

piece of kitchen paper then remove the skin from the marinated salmon and discard.

• Dice the salmon into rough 1 cm dice and place in a mixing bowl.

• Mix the diced salmon with the sour cream and the Dijon mustard.

• Season the salmon mixture with the ground white pepper and a squeeze of lemon juice to taste.

• Cover the finished salmon mixture with cling film and place in the fridge until needed.

• Slice the peeled cucumber into fine strips with a peeler and place on a cling filmed lined tray.

• Sprinkle the cucumber strips with a little sea salt and leave for 30 minutes.

• Wash the salted cucumber in a little cold water to remove any excess salt and leave to dry on some kitchen paper until required.

To Serve:

• Mould the marinated salmon mixture into evenly sized cylinder shapes and place in the centre of a serving plate.

• Arrange the salted cucumber around the marinated salm-on and then arrange a little micro watercress around the outside of the cucumber.

• Drizzle a little rapeseed oil over the cucumber and micro

18

Chocolate Orange Jaffa Cake (#2)

SKYLON

INGREDIENTS.

Serves 6Chocolate Cake: 175g butter • 75g caster sugar • 5 egg yolks • 4g baking powder •

100g plain flour • 40g cocoa powder • 5 egg whites • 125g caster sugar

Orange Jelly: 500 ml orange juice (no pulp) • 1 tablespoon orange compound or mamalade• 60g caster sugar • 5 leaves of gelatine – soaked in cold water

Chocolate Ganache Topping 200g milk chocolate • 300g double cream • 1no orange zest – very finely zested

METHOD.

Chocolate Cake

• Cream the butter and sugar together in a mixing machine.

• Slowly add the egg yolks.• Add sifted dry ingredients (Cocoa powder,

plain flour and baking powder) – do not over mix.

• Whisk the egg whites to a soft peak and then slowly add the sugar and keep whisk until a stiff meringue has formed.

• Fold the meringue into mixture.• Spread the mixture on a shallow lined bak-

ing tray and bake 150*C for 25 minutes• Once cooked, cool and cut in half for two

layers and chill.• Orange Jelly

• Heat the orange juice and compound, add the soaked gelatine leaves and dissolve completely.

• Chill in an ice bath until very thick and almost set.

• Pour and spread evenly over one of the chilled chocolate cake halves.

• Place the second chocolate cake layer on top of the jelly and chill.

Chocolate Ganache Topping

• Boil the orange zest and double cream together.

• Pour on to the milk chocolate and melt thoroughly.

• Leave the ganache to cool slightly and then pour over the layered chocolate cake evenly.

• Leave to set before cutting the chocolate jaffa cake into the desired shape and sizeon top of cake.

Serve the Chocolate Jaffa Cake with orange sorbet and burnt orange segments

SAMPLE MORE OF ADAM’S DELICIOUS DISHES19

20

A great alternative to the usual Christmas accompaniments of bread or cranberry sauces is Chef Walter’s tart cherry sauce which goes particular-ly well with duck or other game birds. Make a reduction of red wine with some fried shallots, and then add two heaped tablespoons of dark pitted cherries with the juice. Reduce to a thick syrup and serve in a sauce boat.

CHEF WALTER ISHIZUKA - BRASSERIE JOËL

o o oI always find Christmas day goes a lot smoother if you get as much done for the lunch as you can the evening before, preparing the vegetables, even blanching them to some extent, have check list tick it off as you go, this then leaves you time to spend with your family instead of being in the kitchen trying to time everything to be ready for serving, the day will also be less stressful and more enjoyable.

CHEF MARK DANCER - L’ ITALIANO

o o oEvery kitchen should have a blow torch – even for cheese on toast!

CHEF WERNER SEBACH - CHINO LATINO

o o o

CHRISTMAS DAYCOOKING TIPS

Do o

“”

“”

“ ”

21

If you have to be in the kitchen on Christmas Day, do most of the preparation the day before. On the 25th, stay in the kitchen, pretending you’re working hard with a glass of wine and make sure everyone else does the dishes before they fall asleep; full tummies and empty glasses syndrome can kick in pretty quickly.

CHEF KEIR BARRY - OXO BRASSERIE

o o o

A Restaurant-finish turkey: Remove the legs. Take out the bones, sinew and cartilage, leaving two pieces of flat turkey leg. Insert one flavour of each stuffing (I use apricot & sage and apple & cranberry) into each leg where the bone was. Roll the meat in buttered, seasoned tin foil and place in a large roasting pan with the turkey crown on top. Roast in the oven on 180 degrees for three hours.

CHEF JEREMY BLOOR - OXO RESTAURANT

o o oDo all the preparation the night before and take the Keith Floyd Approach to Christmas Day. Even Par Boil and Rough up the potatoes ready for roasting, Red Cabbage can be slow cooked then re-heated as can root mashes. Cheers!

CHEF GARETH BOWEN - GILLRAY’S

o o o

“”

“”

“ ”

A South Bank Cookbook - Winter 2014-15 has been lovingly produced by South Bank London, the destination management consortium promoting London's South Bank and all its key attractions.

For more information, please visit southbanklondon.com/about-us, call our team on 0207 202 6900 or drop us a line to editorial@southbanklondon.com.

Happy holidays!

@southbanklondonfacebook.com/southbanklondon