Lorna Wing is known for her witty, much-acclaimed and much-copied Lilliputian canapés - fish and chips in the FT, teeny-tiny burgers, and bite-sized hot dogs. Her parties for the great and the good, the famous and the fashionable were stunning, stylish and spectacular. No wonder Lorna was often described as 'the peerless expert on food and entertaining.'
Not a turkey traditionalist? Try the following variations...
Buck tradition for a sumptuous feast of oysters, shallot vinegar and a splash of Tabasco can't be bettered. Plus, of course, an icy cold glass of Tio Pepe to wash it all down with.
Want all the Christmas flavours, without the fuss? A one-pot dish of turkey breast pieces (the skin left on), cocktail sausages, pancetta, baby new potatoes, red onion wedges, peeled cooked chestnuts and baby carrots is an easy substitute. Just liberally rub everything with good olive oil, crushed garlic, chopped rosemary and season well. Place in a large roasting tin; add a more than generous glug of white wine and roast for 45-55 minutes at 180c, turning and basting everything once, until crisp and golden.
Chewy meringue nests filled with a dollop of whipped cream swirled with sweetened chestnut purée, then scattered with sliced marrons glacé cherries and a snowstorm of icing sugar will give you an instant sugar high and enough energy to stir yourself after lunch to open all your presents.
Skip the port and Stilton and indulge in a baked Pont L'Eveque instead. Remove the paper wrapping and any paper labels, return the cheese to its box, cover with the lid and put onto a baking tray. Bake at 180C for 25 minutes until hot and bubbling. Serve with fat grissini and celery sticks.
...And if you can't face another moment in the kitchen? Buy some good lemon sorbet, let it soften a bit, then add a slosh of vodka, mix well, pile into chilled glasses, top with glistening jewels of pomegranate seeds and devour.