Marks & Spencer Cooks Up a Festive Feast with Nick Alvis & Scott Price

Marks & Spencer Cooks Up a Festive Feast with Nick Alvis & Scott Price

Nothing beats the taste of a delicious Christmas dinner – and this year, Marks & Spencer is showing us how to do it in true style – but with a modern British twist.

The brand has collaborated with two of Dubai’s most renowned, award-winning chefs, Nick Alvis and Scott Price, owners of folly by Nick & Scott and Verve Bar & Brasserie. Together they have created a mouth-watering Christmas menu, using only the finest ingredients from the Marks & Spencer foodhall.

 

The Gordon Ramsay-trained chefs, who cumulatively have more than 20 years of culinary experience, created seven, delicious festive-inspired dishes, which were unveiled to guests during a private event.

 

The menu offered Christmas staples such as roast chicken, beef and lamb alongside Yorkshire puddings – with the recipes featured in an exclusive video campaign, starring Nick & Scott. The series which will air from November across Marks & Spencer’s social media channels, including Instagram, Facebook and YouTube is a must-watch for anyone looking for some seasonal cooking inspiration from regionally-based chefs this holiday.

 

This is not just any food – this is Marks & Spencer Christmas food and the recipes highlighted in the video, shine light on the range of high-quality ingredients available in store, whilst emphasising the importance of sourcing the right produce that shoppers will love – and better still, from the comfort of their own home, by simply following Nick and Scott’s expert guidance.

 

At the event, guests dined on delicious roast chicken, beef and lamb, featuring Marks & Spencer’s certified halal fresh protein which has been specially sourced from United Kingdom and New Zealand. And for the vegetarians in the house, Nick & Scott created their own special sweet potato nut roast once again using only Marks & Spencer ingredients. While braised red cabbage and Nick & Scott’s specially made festive slaw made for tasty sides.

 

Nick Alvis and Scott Price said of the partnership:

“When Marks & Spencer approached us to work with them on their Christmas recipes this year, we were immediately excited. It feels like an obvious fit, particularly with us both being British. Marks & Spencer has always stood for high quality ingredients and fantastic produce and that’s what we’re passionate about too.

 

We love that for them, like us, it’s not just about the ingredients – it’s about the story behind them, where they came from and how they were sourced. For the recipes, we wanted to offer a nod to Christmas tradition while adding our own twist “think a festive brine for the chicken, rosemary rub for the lamb and a zesty red cabbage slaw.” 

 

Sahar Milani, Head of Marketing MENA & SEA of Marks & Spencer added:

“With the countdown now on to the most wonderful time of the year, Marks & Spencer is proud to host their first ever regional festive dinner in collaboration with Nick & Scott. The menu was conceptualised by the duo and features mouth-watering roasts that have been created with Marks & Spencer ingredients from our food stores in the UAE”.

 

“Working with them was a perfect fit as they appreciate great quality produce, share our passion for attention to detail, and value the provenance of ingredients. We’re excited to bring a wider range of new festive treats to the market this year as well and the event is a perfect way to premier those delicious new creations that the whole family can enjoy. Our Made Without range sees gluten free bite sized shortcrust pastry mince pies, and Christmas cakes, which are guaranteed to satisfy any sweet craving. For those looking for vegan-friendly options, the Plant Kitchen 6 Lattice Mince Pies are a great alternative.”

 

Marks & Spencer’s products are available in Marks & Spencer foodhalls in Dubai, including Dubai Festival City Mall, Marina Walk, Ibn Battuta, The Springs Souk and Mall of the Emirates.

 

To view the video series, please visit: www.youtube.com/user/mandsarabia

 

Christmas Recipes by Nick & Scott for Marks & Spencer

Roast Chicken

Ingredients for roasted chicken

  • 1 whole fresh British chicken (+/- 1.5kg)
  • Sunflower oil
  • Salt
  • Black pepper (in a mill/grinder)

Ingredients for roasting trivet

  • ½ bunch of fresh thyme
  • 2 clementine (peeled and cut into chunks)
  • 1 onion cut into same size pieces as clementines

Ingredients for brine solution

  • 3 litres water
  • 75g sea salt
  • 2 clementine (peeled and cut into chunks)
  • ½ bunch of fresh thyme
  • Frozen whole cranberries
  • 3 sticks of cinnamon
  • 12 cloves of garlic
  • 10 black peppercorns
  • 10 coriander seeds
  • 5-star anise
  • 3 bay leaf

Method

  1. Preheat oven to 220 C
  2. Prepare the brine by warming the water, whisking in the salt, and bringing it to boil with all the ingredients. Set it aside and let it infuse for 60 minutes
  3. Place the whole chicken in the brine for 12 hours and place in the fridge
  4. Remove the chicken from the brine and discard the rest
  5. Prepare the trivet in a thick roasting tray, sprinkle it with thyme sprigs, and place the chicken on top of it
  6. Lightly drizzle sunflower oil over the chicken and rub it to make sure it is fully covered, then season evenly with salt and pepper
  7. Place in the oven and cook for 50 minutes. Reduce the temperature to 160 C and cook for another 20 minutes
  8. Remove from the oven and with a skewer, pierce through the thigh joint. When the juices run clear, it’s cooked. Set aside for at least 30 minutes before serving

Roast Lamb

Ingredients for roasted lamb

  • 1 lamb roasting joint
  • 1 bunch of fresh rosemary sprigs (stalks removed and kept to one side)
  • Sunflower oil
  • Salt

Ingredients for roasting trivet

  • 1 onion cut into chunks
  • 2 heads of garlic cut into quarters
  • ½ bunch of rosemary sprigs (leaves and stalks)

 

Ingredients for rosemary rub

  • ½ bunch of rosemary (leaves only, finely chopped)
  • 100g chopped cooked chestnuts
  • 2 garlic cloves (chopped)
  • 100g grated parmesan
  • Zest of 1 orange
  • 1 lemon juice
  • Pinch of sea salt
  • 100ml Pomace oil

Method

  1. Preheat the oven to 220 C
  2. Prepare the garlic and rosemary rub by blending the rosemary, salt, chestnuts, garlic and parmesan in a food processor bowl. Add the lemon juice and a little oil as needed then pulse to a paste
  3. With a sharp-pointed knife, make small incisions in the lamb to push and stud the rosemary into the meat
  4. Place the garlic and onion pieces into a thick roasting tray and scatter them over the rosemary
  5. Rub the lamb lightly with sunflower oil and season with salt. place on top of the ingredients then roast in the oven for 30 minutes
  6. Reduce the temperature to 160 C and cook for another 60 minutes. Set aside for 30 minutes before serving

Roast Beef

Ingredients

  • Beef roasting joint
  • 150g whole grain mustard
  • Table salt
  • Cracked black pepper

Ingredients for roasting trivet

  • 2 onions cut into chunks
  • 3 carrots cut in half, lengthways
  • 1 leek cut into chunks similar size to onions
  • ½ bunch of thyme
  • 4 bay leaves

Method

  1. Preheat the oven at 200 C
  2. Lightly season the beef with table salt, rub the meat all over with the mustard, and heavily season with black pepper
  3. To make a trivet, place all the vegetables into a thick roasting tray then scatter the herbs evenly
  4. Place the beef on top of the trivet and cook for 60 minutes for medium. If you prefer well-done leave in the oven for 10 minutes longer
  5. Set aside for 30 minutes before serving

Sweet Potato and Nut Bake

Serves 6 – 8 people

Ingredients:

Bake topping

  • 50g Pine nuts (toasted & chopped)
  • 50g Cashew Nuts (toasted & chopped)
  • 50g Sunflower seeds (toasted & chopped)
  • 50g Pistachio’s (toasted & chopped)
  • 50g Pumpkin Seeds (Toasted & chopped)
  • 4 leaves of Fresh sage (cut into 5mm dice)
  • Lemon zest (1/2 lemon)
  • Fresh thyme (2 sprigs picked)
  • Maldon salt

Sweet Potato Chutney

  • 500g sweet potato (peeled & chopped)
  • 500g sweet potato (finely diced)
  • 50g granulated sugar
  • 200ml malt vinegar

 

Method (Topping)

Mix all dry ingredients in to a bowl and season with a good pinch of Maldon salt

Method (Chutney)

  1. In a thick bottom pan add the sugar and heat until it begins to caramelise
  2. Add vinegar and the chopped sweet potato
  3. Stir and cook on a low heat until soft, season to taste
  4. Stir in the raw diced sweet potato at the end

Method

  1. Spoon the sweet potato mix into a think bottomed bowl and top with the chopped nut mix
  2. Place under a hot grill to lightly toast the mix before serving

Roast Potatoes

Serves 6 – 8 people

Ingredients:

  • 5 Large potatoes (King Edward, Désirée, Maris Piper)
  • 5 tablespoons of goose fat (or any other meat fat)
  • Table salt
  • Black pepper

Method

  1. Pre-heated oven to 190 C
  2. Peel and cut potatoes to your preferred size (normally, you can get 4 – 6 pieces from one potato)
  3. Place the potatoes in a lightly salted pan of cold water and slowly bring to boil, cooking for five minutes
  4. Turn down the heat to a simmer and keep checking the potatoes until they start to break on the edges. Drain the water and let the potatoes dry out a little on the stove for a couple of minutes. While you are doing this, start warming the fat in a solid roasting tray until it is hot enough to fry the potatoes
  5. In the pan, season the potatoes with salt and ground black pepper then add them to the roasting tray and carefully stir until they are coated with the fat
  6. Place the tray into the oven and let the potatoes roast without stirring them for 20 minutes until they change colours
  7. Check and stir every 5 – 10 minutes until the potatoes are golden and crispy
  8. Keep and freeze the fat and juices from previous roasted dinners in small blocks (ice cube trays) and use them with the fat when you start to roast the potatoes. This really adds another dimension to your roast potatoes, just add one or two blocks to get an amazing additional flavour

Braised Red Cabbage

Ingredients:

  • 2 red cabbage (finely sliced)
  • 1 cinnamon stick
  • 4-star anise
  • 2 bay leaf
  • 200g butter
  • 200g demerara sugar
  • 100ml balsamic vinegar
  • 100ml malt vinegar

Method

  1. Melt the butter in a large pan
  2. Add the spices, cabbage, and sugar then stir
  3. Add vinegars and cover. Cook them on a low heat, stirring occasionally until all liquids are gone
  4. Season with salt to taste

 

Additionally, things to buy at Marks & Spencer for your Christmas dinner:

  • Yorkshire puddings
  • Christmas pudding
  • Mince pies

 

 

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