Early Christmas Dinner at 6B

Starter: roasted carrot and fennel soup topped with pinenut scallion puree.

Main course: gin-marinated pork chop served with garlic and shallot mashed potatoes and a watercress salad with clementine, beets and fresh feta dressed with pomegranate vinegarette.

Dessert by Ozzy: chestnut-Grand Marnier buche de Noel.

Cranberry cocktails with brandy and gin.