I usually work right up to 24 December, but still look forward to a relaxed Christmas day – remember it doesn’t have to be complicated to be delicious or impressive. I love our tradition of Christmas lunch in the garden with family and friends and, inspired by travels around the Mediterranean, I keep it super simple with platters of food down the centre of a long table. To this colourful array of vegetarian antipasto, I add cooked prawns with lots of lemon wedges; smoked salmon with caperberries, dill and thinly sliced red onion; sliced Kurobata Berkshire ham, Italian cold cuts (‘nduja, salami and salsiccia from Salumi Australia), a large tin of Ortiz anchovy fillets and bowls of olives. Figs & Prosciutto make a great addition of course, plus lots of crusty bread. The capsicum is best cooked the night before and the eggs can be boiled a day ahead. In the morning, everything can be laid out on platters and covered in the fridge until the guests arrive. And of course, we’ll be drinking Aperol Spritz.
Serves 12 as part of a buffet
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