The key to a Christmas starter, if you’re having one, is for it to appear almost magically and without any faff. This one can be made a day or two in advance, then tucked away in the fridge until it’s needed, so it fits the brief perfectly. It’s essentially a mix, assemble and serve dish that can be whipped up in minutes.
Photograph: Lizzie Mayson/The Guardian. Food styling: Flossy McAslan. Prop styling: Louie Waller. Food assistant: Maisie Chandler. Photo assistant: Ais Wallis.Photograph: Lizzie Mayson/The Guardian. Food styling: Flossy McAslan. Prop styling: Louie Waller. Food assistant: Maisie Chandler. Photo assistant: Ais Wallis.
Spoon the trout mixture into two ramekins, dollop the remaining horseradish creme fraiche on top and serve . Stir the onion and any remaining chopped leeks into the hot butter left in the pan, add a teaspoon of salt and a good grind of pepper, then saute for eight minutes, until soft. Stir in the grated mushrooms and parsnip, and saute for another six minutes, until fragrant and starting to take on some colour. Tip the mixture into a large bowl, leave to cool slightly, then mix in the chestnuts, nuts, halloumi, parsley, eggs and bread.
Put a platter that’s slightly larger than the pan on top, then carefully but quickly flip the pan to invert the nut roast on to the plate. Peel off and discard the greaseproof paper to reveal the pomegranate-glazed leek topping, then serve topped with the crisp sage leaves. Put the guanciale in a large frying pan on a medium-high heat and fry, stirring occasionally, for about five minutes, until crisp. Using a slotted spoon, scoop out the guanciale and transfer to a plate, leaving the fat in the pan. Stir the potatoes and onions into the hot fat and fry, stirring occasionally, for about five minutes, until lightly browned, then spoon on to a plate lined with kitchen paper to drain. Discard any remaining fat and wipe the pan clean.
Now start layering your bombe. Spoon about a quarter of the ice-cream into the bottom of the mould, then sprinkle with a quarter of the orange zest. Using the back of a spoon, press down on the ice-cream so it fills the base neatly, then spoon a thin layer of the pistachio paste over the top of it. Repeat these layers four more times, finishing with a layer of pistachio paste.
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