WHAT’S your favourite festive food?

Whether you are a traditional turkey-and-trimmings kind of cook, or prefer to take a more adventurous path, feeding the yuletide hordes can be a challenge.

The Evening Times has teamed up with three top chefs and restaurateurs to help you plan a tasty Christmas menu with a difference.

We asked the talented trio – STV chef Jimmy Lee, currently cooking up a storm in Julie and Jimmy’s Hot Woks; César García, head chef of Glasgow’s newest Spanish restaurant Ibérica; and Pauline O’Donnell of The Lost Lamb in East Kilbride – to come up with a Christmas ingredient they simply could not do without – and why.

We also challenged them to come up with a recipe featuring the ingredient, that would be easy to prepare at home.

The results are delicious.

This week, we kick off with some delicious drinks, courtesy of Pauline O’Donnell, whose favourite festive ingredient is cinnamon

“The smell of cinnamon is the smell of Christmas,” she smiles.

“It’s an extremely versatile ingredient at this time of year. You can use it in sauces, in baking – we are serving up some delicious cinnamon shortbread with tea and coffee this year, which has proved extremely popular.”

Pauline took over The Lost Lamb restaurant at the Auldhouse Arms in East Kilbride two years ago, following a long and successful spell running The Sisters in Glasgow with her sister Jacqueline.

“It has been a fast and furious two years but I’m delighted by the response we have had,” she says. “We’re already in the thick of the Christmas season and the atmosphere is brilliant - we’re now gearing up for our Christmas charity night on December 18, featuring the Auldhouse Brass Quintet, in aid of Cancer Research.”

Pauline has chosen two Christmassy drinks.

She explains: “I’ve gone for egg nog, which is an old fashioned drink that is making a bit of a comeback, and hot rum truffle, a wonderful variation on a season staple – hot chocolate.”

Pauline adds: “Both are alcoholic but for the second one, you can ditch the run in favour of marshmallows for a tasty child-friendly version.”

EGGNOG

Serves 8

Ingredients:

3 cups (700ml) whole milk

1 cup (240ml) double cream

3 cinnamon sticks

1 vanilla bean pod, split and seeds removed

1 teaspoon freshly grated nutmeg, plus more for garnish

5 eggs, separated

2/3 (130g) cup granulated sugar

3/4 cup (175ml) Bacardi Dark Rum, or bourbon

In a saucepan, combine the milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to three days.

Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. Serve and garnish with freshly grated nutmeg.

HOT RUM TRUFFLE

Serves two

Ingredients:

300ml full milk

200ml double cream

100g dark chocolate (best-quality, bittersweet or semisweet) or 100g of drinking chocolate

1 cinnamon stick

2 teaspoons honey

1 teaspoon brown sugar

1 teaspoon vanilla extract

1 tablespoons dark rum

1 tablespoons of Baileys Irish Cream

Heat milk and cream in a thick bottomed pan. Add all other ingredients apart from the Baileys. Bring almost to the boil, then take 100ml of the hot liquid out and mix with the chocolate before adding all back to the pot. Add in the Baileys to taste then serve.