麻豆社

Kim Lenaghan takes the pressure off Christmas Day by sharing culinary tips to get ahead to make your festive feast simply unforgettable. Norah Brown MBE of Grange Lodge shares her recipes for her red-jewelled cranberry sauce, a basic stuffing that can be used for a variety of dishes and her traditional bread sauce which is a sure hit with the family. Mary Anne Mackle of Wee Buns Cookery School bakes a classic Christmas cake based on a recipe handed down to her by her mother. And Stephen and Katie Jeffers of Forestside Cookery School bake and decorate some edible shortbread Christmas tree decorations with the help of some of Santa's little elves. Plus Kim visits Laganvale Christmas Tree Farm to pick a tree!