The recipes the country’s top chefs like to cook at Christmas

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Goose vindaloo, confit leg aloo tiki, brussels sprout and chestnut thoran, apple achaar Recipe from: Kricket: An Indian-inspired Cookbook by Will Bowlby Serves: 4 Ingredients: 2 goose breasts, skin scoured For the vindaloo masala: 50g dried Kashmiri chillies 200ml malt vinegar 5 cloves 1 tsp cumin 1 cinnamon stick 3 star anise 5 green cardamom pods 300g diced white onion 2 green chillies, split 2 tbsp ginger/garlic paste 1 goose leg 20g salt 20g sugar 2 tsp Kashmiri chilli powder 500ml goose fat 2 large Maris Piper potatoes 2 tsp ginger, finely chopped 2 tsp garlic, finely chopped 1 tsp cumin powder 1 tsp coriander powder 1 tsp chilli powder ½ tsp turmeric 1 tsp roasted gram flour 1 tsp finely chopped fresh green chilli 1 tbsp fresh coriander, finely chopped Ghee, to shallow fry 200g Brussels sprouts, finely shredded 1 tbsp coconut oil 1 tsp black mustard seeds 10g fresh curry leaves 3 dried red Kashmiri chillies 50g fresh coconut Salt, to taste 50ml lime juice 30g chestnuts finely chopped 2 large cooking apples 1tsp cumin seeds 1tsp fennel seeds 50ml rapeseed oil 1 red onion, finely chopped 1 small thumb size piece of fresh ginger 1 tbsp Kashmiri chilli powder 100g soft brown sugar 50ml malt vinegar Salt, to taste Method: 1. Recipe from: Celebrate by Bettina Campolucci Bordi Serves: 4 Ingredients 320ml good-quality coconut cream or refrigerated full-fat tinned coconut milk 3 tbsp runny peanut or almond butter 3 tbsp cacao powder 2-3 tbsp maple syrup 2 tbsp Amaretto Zest of 1 orange For the caramelised oranges: 1 tsp of coconut oil 3 oranges, peeled and cut into slices ½ vanilla pod, split and the seeds scraped out, or ½ tsp vanilla extract or paste To serve: Grated dark chocolate, with at least 70 per cent cocoa solids 4 slices of orange Method 1. Beef Wellington open image in gallery A classic recipe, but with a twist Recipe by: Paul Ainsworth Ingredients: 1 white onion, finely chopped 1 sprig of thyme 1 bay leaf 30g unsalted butter 2 pinches sea salt 2 pinches pepper, ground black 2 cloves garlic, finely chopped 500g flat mushrooms, chopped finely in a food processor 400g Old Cornish sausage meat 10g English mustard 10g flat leaf parsley, finely chopped 2g tarragon leaves, finely chopped 1kg beef fillet 2 pinches sea salt 2 pinches black pepper, ground 30ml vegetable oil 6 slices Parma ham 500g puff pastry, all butter, rolled to 15cm-by-30cm and ½cm thick 2 egg yolks 1 pinch salt Method: Step 1: 1. Serves: 4 Ingredients: Four partridges, plucked, drawn and singed One pear Two parsnips, peeled and chopped One shallot 20g dark chocolate 200ml full-bodied red wine 50ml port 1 tsp sherry vinegar 100ml whole milk 2 tbsp butter Four leaves kale or cabbage, sliced Salt and pepper Method: 1.