Chalfont Classic Cuisine

There are less than 10 days to go! Are you prepared? Need some extra mince pies, a christmas pudding or a scrumptious Bailey's Chocolate Yule log? Then give Chalfont Classic Cuisine a call on 01494 726645 or email us. To see our Christmas Special menu, just visit our website.

Robert, Jane and the rest of the team would like to wish everyone a very Happy Christmas.

Chalfont Classic Cuisine can supply all your Christmas fayre - from a fully prepared Christmas turkey lunch to a free range bronze turkey to cook yourself. Need some mince pies and a Christmas pudding to go with it? No problem, we can deliver them to your door on December 23 or 24. To see everything we can provide for you, visit our website Christmas Page

Just give us a call on 01494 726645 or email us to place your order but hurry, as Christmas is only two weeks away and we would not want to disappoint you,.

Turkey

Christmas Pudding

Mince Pies

Christmas Cake

............ and so on. The list is endless!!

Are you panicing and stressing about all your Christmas Shopping, especially the food. Then look no further. Robert and his team at Chalfont Classic Cuisine  are here to help. Just visit our website to see all the Christmas Fayre we have to offer and then give us a call on 01494 726645 or email us. What could be simpler.

Happy Christmas to all our clients - past, present and future.

This attractive salad make a great accompaniment to the leftover, cold turkey on Boxing Day. 

To juice a pomegranate without an electrical juicer, cut in half and twist onto a citrus press (old fashioned but simple!)

Ingredients (Serves 4)
   * 100g medium or coarse bulgur
    * Small head of celery , cut in thin slices on a slight bias
    * Seeds of 1/2 large pomegranate
    * 75g walnuts, toasted and roughly chopped
    * 1 small bunch of flat-leaf parsley
    * 1 tbs fresh mint, finely chopped

Pomegranate Dressing:
    * juice of 1/2 large pomegranate
    * 1/2 garlic clove, crushed to a paste with 1/2 teaspoon of salt
    * 6 tablespoons extra-virgin olive oil

1. For the dressing, whisk all the ingredients together, season to taste with salt and pepper and set aside.
2. Put the bulgur in a bowl, add  boiling hot water to just below the surface of the wheat and leave it to stand for 10-15 minutes until  tender but still with a bite (al dente).
3. Put all the ingredients in a bowl, pour over the dressing. Add the walnuts just before serving to prevent discolouration.