The four of us went to get our Christmas tree last night. Matilde came over with Ted, Camile joined us at l’escargot bleu, and off we went to Canonmills as we have done for the last 12 years (at least!).

Et voila, we are nearly there, Christmas is right in front of us and before we know it we will be sitting around the table enjoying a roast. But what roast I hear you ask?

“In the current climate of global environmental issues, Scottish meat production is amongst the most environmentally friendly and sustainable in the world. Scotland’s landscape and climate are unique! Much of Scotland’s farmland is unploughable and unsuitable for crops, but ideal to grow grass and our climate means we are rarely short of water. That grass – which we can’t eat - is converted by Scotland’s cattle and sheep into some of the tastiest, nutrient rich beef, milk and lamb in the world.” Andrew Duff of Macduff Beef

As mentioned by Betty above, the Christmas menu will be up online as soon as possible, I have decided to go for a great selection of poultry including Bresse turkeys and chickens, poule noir du Mans as well as a good numbers of Linda’s chickens. There will also be some Armagnac-smoked salmon, some foie gras, and of course, a dark chocolate log. More news soon.

This week I am cooking a cassoulet. Yes, I know I might upset a few chefs or those who pretend they “know it all” with the way I make it. For me, cassoulet is one of those dishes that you can tweak a little bit, using any meat that will work well with each other if cooked properly. On this occasion, I am using organic veal belly, Hebridean mutton and pork neck fillet. I’m also going to make Toulouse sausages. This will all be cooked with organic cannellini beans from Italy.

“Fred has been a wonderful and loyal customer of ours, and of our veal which is of course organic and pasture-for-life; but it is unusual for beef farms like Peelham to produce it.” by Denise Walton, Peelham Farm

I just had breakfast. I finished last night’s dinner with bread and butter and a cup of tea. You won’t believe it (but the ones that know me will) I scoffed a whole choux-farci from last week’s take-away menu. God it was tasty. I might have another one tonight.

“I always learn something in a food chat with Fred. Who knew that in France eating young male turkey is a norm? We rear about 200 turkeys for Christmas and for the last few years he’s taken a few young male turkeys from us.” by Sascha Grierson

A year ago this weekend we welcomed Albert Roux to l’escargot bleu along with some famous names from the hospitality sector. I cannot tell you how stressful this was, and it took a few sleepless nights for me to come up with a menu that would not only please, but be realistic to produce. I ended up cooking a very simple menu and it all went very well - the man was smiling and was extremely thankful!

“Thirty years ago we started keeping chickens for the simple reason that we wanted good-quality healthy food to feed our growing family. Over the years this grew into the small business it is now. Our chickens are reared with lots of space to roam and scratch. We feed a ration which contains no antibiotics or additives, specially mixed to promote slow growth, relying on good husbandry to keep the birds healthy and growing well.”