Our Christmas Eve dinner is a veg extravaganza of choice items gleaned from our recent trip to the UK.  We’ll start with stilton canapes, the stilton from Fortnum and Mason topped with a lovely boxing day chutney from Harrods.  Then we’ll tuck into dinner of Cheese and Parsnip Roulade with Sage and Onion Dressing from Delia Smith’s cookery book, Happy Christmas.  This will be accompanied by roast brussells with lemon and pecan, roast fennel with thyme and lemon, roast parsnips with sage and white balsamic, stilton yorkshire puddings, carmelized onion and wild mushroom gravy, and cranberry chutney.  To finish, I’ll steam a Harrod’s Chrismas pud, set it afire and serve with brandy butter.  May your Christmas create wonderful memories for you!