For many, Christmas lunch is a tradition steeped in British roast dinners. For acclaimed chef Stosie Madi, co-patron of The Parkers Arms in Lancashire, it's a vibrant, cross-cultural jamboree that reflects her unique heritage and upbringing.
A Festive Fusion of Flavours and Heritage
Born in West Africa and raised between there, France, and the UK in a French-Lebanese-British family, Madi's festive table is a delicious testament to her background. Her father insisted on British and Lebanese elements, while her mother contributed French dishes and technique. West African produce was always present, feeding a house full of international guests that could swell to 40 people.
"Today's dishes were part of our regular seasonal festivities," Madi explains, noting they are "as good in the sunshine as they are robust enough for a chilly British winter." This collection of recipes offers a refreshing and flavour-packed alternative to the standard festive fare.
The Recipes: A Step-by-Step Guide to a Global Feast
The meal is designed for celebration and practicality, with many elements prepared well in advance. It moves from elegant starters to a spectacular centrepiece and a show-stopping dessert.
Mackerel Sambousek: A Flavourful Starter
Kicking off the feast are these Lebanese-inspired pies, or sambousek, given a West African twist with peppered smoked mackerel. They are tiny, packed with flavour, and can be frozen and baked straight from the freezer on the day, making them a stress-free starter.
The filling combines flaked fish with red onion, parsley, lemon, fresh horseradish, and crème fraîche, encased in a simple yeast dough. After a 40-minute prove, the dough is rolled thinly, filled, shaped into half-moons, and baked for 12-15 minutes at 220C (200C fan) until golden.
French-Caribbean Crab Gratin: An Impressive Seafood Course
This luxurious gratin dresses crab meat in a rich, spiced tomato sauce. The recipe calls for four dressed crabs and four empty shells, though individual gratin dishes work perfectly. A sofrito of onion, garlic, chilli, fennel, and ginger forms the base, enriched with cayenne, white wine, and tomatoes.
The brown meat is stirred into the sauce, which is then divided among shells, topped with reserved white meat, breadcrumbs, and coriander. They can be prepared up to three days ahead and baked for 12-15 minutes at 220C (200C fan) until bubbling, served with crusty bread.
Slow-Roasted Spiced Lamb Shoulder: The Unfussy Centrepiece
"You can't really go wrong with a slow roast," says Madi, highlighting this dish's forgiving nature. A boned shoulder of lamb (roughly 2.5-3kg with bone in) is rubbed with a paste of pomegranate molasses, garlic, olive oil, cumin, fennel, cinnamon, and black pepper.
After an initial 30 minutes of roasting uncovered at 180C (160C fan) to colour, hot lamb stock is added, the pot is covered, and the temperature is dropped to 140C (120C fan) for a further 2.5 hours. The result is meat so tender it requires no resting. Serve it with the pan juices, jewelled rice, and a yoghurt salad.
Jewelled Rice: The Celebratory Core
This dazzling side dish is the heart of the meal. "Rice is the celebratory carbohydrate at many a Middle Eastern and west African table," Madi notes. The recipe involves three key components made ahead: a rich lamb stock (optional but recommended), deeply golden crispy onions fried in oil, and an assortment of separately roasted nuts.
On the day, the rice is cooked in the reserved onion oil with clarified butter, vermicelli (optional), and some crispy onions before being steamed. It is then fluffed and piled on a platter, scattered lavishly with the remaining onions, nuts, and pomegranate seeds.
Rum and Pineapple Cake: A Festive Finale with Flair
This showstopping dessert is a spiced fruit cake with a tropical twist, influenced by West African Creoles. The batter, spiced with cinnamon, black pepper, ginger, and nutmeg, is folded with raisins soaked in dark spiced rum for at least 24 hours.
Baked in a 23cm tin, the cake can be made up to two weeks ahead. It's served with rum-poached pineapple and a lime syrup, finished dramatically at the table by flambéeing with warm rum for a truly festive flourish.
Embracing a Cosmopolitan Christmas
Stosie Madi's menu is more than a collection of recipes; it's an invitation to embrace the diversity and joy of a global Christmas. It proves that the festive table can be a place of delicious discovery, where traditions blend to create new, memorable feasts perfect for sharing with a crowd. Each dish, from the make-ahead pies to the slow-cooked lamb and flambéed cake, is designed to maximise flavour while minimising last-minute stress, allowing the cook to truly enjoy the celebration.
