Crab vol-au -vents with apple and wasabi

• Author: Paul Flynn
• Date: 19 December 2020
• Published date: 19 December 2020
• Publication title: Irish Times (Dublin, Ireland)

Gerald, a perfect fit for someone who has an insatiable curiosity about other people's houses.

However, prior to that, for a brief number of heady days before one Christmas, she became a pheasant plucker for a friend. He'd gotten a job lot and needed urgent help. Feathers and funk clung to her at the end of the day like some medieval punishment, but I admired her grit. I'm not sure I would have done it.

We are lucky to be having any sort of Christmas this year, given the circumstances. There will be visitors, but not the massed crowds that some have catered for in their homes in past years. Perhaps it's a relief for the cooks.

Burrata, an Italian cows' milk cheese made with mozzarella and cream, is one of my favourite things in the world. Sometimes I quietly sprinkle Maldon salt on it and sinfully slurp it up. Today I'm pairing it with red cabbage for a Christmassy thrill. I'm not always a fan of red cabbage with turkey as its deep tones can dominate. With burrata though...