It’s easy to put on a bit of a show this festive season with these top tips for your Christmas canapés from executive head chef of Lancaster London Hotel in Hyde Park, Ben Purton…

1. Don’t over complicate the process and choose a few easy winners that you can bring out as and when needed.

2. I love…love…love pigs in blankets and eat them in excess at this time of year. They make the perfect canapé simply roasted off and drizzled in a mix of honey and grain mustard and served on a skewer.

3. Simple smoked salmon served on crisped up rye bread (you can use other breads too) and finished with a dollop of soured cream and a sprinkle of chives always goes down well. If you’re feeling like a bit of luxury – add a little caviar!!

4. Turkey leftovers are a great thing. Try frying off some finely shredded onions and a little curry powder and adding the turkey (small diced) and a few sultanas and combining well. Leave to chill and mix in a bit of mayo and serve on a crisp baby gem leaf garnished with coriander.

5. For a sweet fix – make a great flapjack (or buy some) and when baked and cooled top with dried cranberries and roasted pumpkin seeds that have been bound together with a little reduced orange juice – yum!

30 seconds with… head chef of Lancaster London Hotel in Hyde Park, Ben Purton

Christmas at The Lancaster

Christmas at Lancaster London Hotel

What’s your favourite Christmas dish?

Oh it’s got to be the full on roast turkey, it would just not be Christmas without it. By full on I mean: roast breast and braised legs of turkey, roast potatoes and mashed potatoes, steamed sprouts finished with black pepper butter, cauliflower cheese, roasted parsnips finished in maple syrup, roasted chestnuts, cranberry sauce, bread sauce, turkey gravy, sage and caramelised onion stuffing and pigs in blankets… and there is always room for dessert!

And your top Christmas drink?

Ok, so I like a beer and a nice glass of wine at Christmas… but after dinner is done and dusted and it’s time to chill – me and Amaretto (with lots of ice) get to know each other a lot better.

Finally, can you share how to make your favourite Christmas canapé?

Ok so they are a bit of work but the most amazing canapé that combines lots of things I like is the only canapé that will do! And here’s the recipe…

Ben Purton, head chef of Lancaster London Hotel in Hyde Park

Ben Purton, head chef of Lancaster London Hotel in Hyde Park

Pigs in Blanket Scotch Egg Recipe

1. Soft boiled quail egg (about 2 minutes) peeled and chilled.

2. Cumberland sausage meat enhanced with a little cranberry sauce for a festive feel, pressed out in cling film to make a thin (ish) circle and then encase the quail egg in this layer and form a small ball.

3. Wrap this ball in 2 rashers of streaky bacon and the roast in a hot oven till golden a crisp.

4. Leave to rest for a couple of minutes, cut in 1/2 and devour.

Lancaster London | Lancaster Terrace, London W2 2TY

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