Who forgot the cranberries?

OK, I forgot the cranberry sauce. I know, I know. Pathetic. I even told people I had made it from scratch and then just completely forgot! I blame the pomegranate martinis.

Yes, Thanksgiving was a smashing success. I cooked a fruit-themed seasonal winter meal for 11 and they pretty much licked the plates.

Le Menu

Pomegranate Martinis made from freshly crushed pomegranate juice from Iranian pomegranates bought in west London. The colour was spectacular. Far better than the Turkish ones on sale and huge.

Stewed quince and dolcelatte salad from the new Ottolenghi cookbook, Plenty. It's a superb salad and I highly recommend it if you want to impress guests. So simple and tasty - an totally in season.

Italian Christmas Turkey from a recipe that my family uses every year. It's out of the excellent cookbook, Italian Cooking in the Grand Tradition. The stuffing features chestnuts, walnuts, fruit and sausage.

Brussels sprouts with pomegranate and basil. This is a recipe from an Ottolenghi holiday special in the Saturday Guardian magazine about two years ago. One of my guests proclaimed that brussels sprouts had never tasted so good - and she's a picky eater. It's got a maple syrup, pomegranate molasses and lemon rind dressing. The key is to cook the brussels sprouts at very high heat - braised. The only aspect of these that is out of season is the fresh basil.

Roasted mixed root vegetables including carrots, sweet potato, purple potato, normal potato, and parsnips with garlic, olive oil and rosemary.

Cranberry sauce (but I forgot to serve it)

Torta di noci, a flourless Italian walnut cake.

Butternut squash 'pumpkin' pie, made from scratch and so delicious.

Hot, spiced apple cider with ginger, cinnamon and cloves.

Delicious!

Tomatoes and Ricotta - heaven in a bowl

Pasta with Creamy Ricotta Tomato Sauce

I'm stuck at home on a rainy London Saturday with a sinus infection. What to do? Make pasta to pamper myself. This serves 1, but perhaps you should make double so that you can relive it again.

3 roma tomatoes - squeeze out the innards and chop
4 cloves of garlic - finely chopped
olive oil
2 Tbsp ricotta - the higher quality the better, it should be slightly sweet, not bland like many generic versions. I like Santa Lucia ricotta.
Several leaves of fresh basil
parmesan to garnish
salt and pepper

Fry the garlic lightly then add the tomatoes and a pinch of salt and cook on medium for not more than 10 minutes. Blend this sauce until smooth in a blender. Cook the pasta to al dente and drain. Add the sauce to the pasta and then the ricotta. Stir until evenly blended and add some basil leaves (torn to release flavour) and some pepper. Garnish with a bit of parmesan.

Oh, I wish I'd made two portions!

Pasta with spicy tomato sauce and mozzarella

Doesn't the thought of it just make you drool? Inspired by one of our 50 cookbooks, this has Carew piggies licking their lips in anticipation.

Pasta with spicy tomato sauce and mozzarella
Serves 4
Time: 30 min
4 medium-sized tomatoes - chopped, squeeze out the seeds
4 cloves garlic - finely chopped
pinch of hot red pepper flakes
olive oil
mozzarella - chopped
fresh basil - torn a bit
fresh parsley - chopped finely
salt and pepper
2 Tbs butter
freshly grated parmesan
500g/1 lb penne pasta

Fry the garlic and red pepper in olive oil. Add the tomatoes and some salt. Cook on high for 5 min and then lower to minimum heat and cover for about 10 minutes. Stir the tomatoes a bit to help them break down. Add black, ground pepper and the basil and parsley. Cook for 1 min and take off heat. When the pasta is cooked to al dente, drain and add a bit of olive oil and the butter. Stir until the butter melts and then add the sauce and mozzarella. Serve with parmesan.

You will go back for seconds.

On Parade

These are just about the cutest food ever.

If you've got the mini Roma tomatoes, you must try this. Slice open the top of the tomato, but not all the way, so it has a little lid. If they can't stand on end, like in the photo, a delicate trimming of the base would be good to keep them steady. Gently squeeze out the innards. Make up a mixture of nice extra virgin olive oil and balsamic vinegar. With a teaspoon fill the tomato with the oil-vinegar mixture. Insert a small basil leaf and arrange artfully on a platter. Eat by popping the whole thing in your mouth and be amazed by the burst of flavor!

Thanks, Miguel.