Christmas menu

Peel and slice the clementines into wafer-thin slices and arrange on a serving platter.

Cut the salmon fillet into thin slices and arrange them neatly with the clementines (see suggestion in the picture)

Squeeze the juice of one clementine into a bowl.

Stir in the honey, olive oil, salt, horseradish and aniseed.

Pour the dressing over the salmon to allow it to settle a little before serving.

Sprinkle with finely chopped spring onions, parsley, pomegranate seeds and chopped pistachios.

Roughly chop the onion and garlic. Divide the beetroot into boats. Put everything in a saucepan with a little olive oil and simmer for 3-4 minutes.

Pour in ½ litre of vegetable stock and cook until the beetroot is tender.

Use a hand blender and blend to a smooth puree. Stir in creme fraiche, a little lemon juice and finely chopped thyme. Season to taste with salt and pepper.

Wash and dry the potatoes. Cut them into even, thin slices, but only almost all the way through. One trick is to put chopsticks next to the potato, one on each side.

Place the potatoes in an ovenproof dish. Brush the potatoes with olive oil and season with salt and ground pepper. Feel free to add herbs in between.

3.Place a knob of butter on each potato and bake the potatoes at 210 degrees for about 30 minutes. The potatoes are ready when they are completely tender, with a crispy and golden surface. Cut the fennel into thin slices and roast this together with the potatoes for the last 5 minutes.

Spread the beetroot puree on the plate. Arrange the salmon pieces on top. Serve with potatoes and babyleaf salad.