Dishpatch is ramping up its Christmas offer through Waitrose this year, with its biggest festive collection to date bringing together six celebrity chefs across 13 limited-edition dishes. The range features Michel Roux, Angela Hartnett, Rick Stein, Andi Oliver, Sabrina Ghayour and Atul Kochhar, with more than half of the lineup made up of new launches.
The range is based on restaurant-style Christmas food, with dishes arriving prepared for shoppers to finish at home. At the premium end are Michel Roux’s £115 Brown Butter Turkey Breast with Confit Leg Pies and £95 Beef Wellington, while Angela Hartnett brings a £65 porchetta with fig chutney & marsala gravy and Andi Oliver a rum & maple-glazed ham.
This year includes canapés for the first time, with Atul Kochhar’s Chicken Tikka Pies & Beetroot Bonbons and Angela Hartnett’s Arancini Selection sitting alongside starters, mains, sides and desserts, allowing shoppers to build a full menu from different names.
“We’re thrilled to offer these delicious, restaurant-quality dishes this Christmas and new year,” says Waitrose Entertaining range manager Laura Tudor.
“Working with Dishpatch and six of the UK’s most loved chefs, we’ve created a festive collection that takes the pressure off hosting without compromising on quality. Every dish arrives beautifully prepared and ready to finish at home in minutes, so our customers can spend less time cooking and more time with their guests.”
The range is available to order via Waitrose Entertaining only from 14 October with delivery and collection between 22-24 December for Christmas and 29-31 December for New Year’s Eve
Angela Hartnett
Starter: Arancini selection
£25, serves 24
12 x Cacio e Pepe Arancini: Risotto balls rolled in panko, flavoured with vegetarian pecorino cheese and cracked black pepper
12 x Mushroom & Truffle Arancini: Risotto balls rolled in panko, flavoured with wild dried mushrooms, mozzarella and truffle.
Main: Porchetta with Fig Chutney and Marsala Gravy
£65, serves six
Rolled free-range British pork belly stuffed with herbs, garlic, lemon chilli flakes and fennel seeds. Served with a spiced fig chutney and marsala gravy.
Rick Stein:
Starter: Classic Fish Soup with Harissa Croutons
£25, serves four
Seafood soup flavoured with saffron, fennel and tomato, served with baguette topped with a harissa and Parmigiano Reggiano cheese rarebit.
Starter: Twice-Baked Goats Cheese & Thyme Soufflés
£20, serves four
Four individual egg soufflés with soft goats cheese, cheddar and nutmeg. Baked with a thyme, goats cheese and double cream sauce.
Andi Oliver:
Main: Spiced Rum & Maple-Glazed Ham
£55, serves 10-12
Free-range British gammon joint poached with aromatic spices. Basted with a spiced maple syrup and rum glaze, topped with sugar for a caramelised finish.
Side: Luscious Prawn Mac & Cheese
£20, serves four
Macaroni pasta baked with a lobster-and prawn-infused béchamel, prawns and a three-cheese blend of comté cheese, gruyère cheese and mature cheddar cheese, topped with coconut and garlic butter breadcrumbs.
Dessert: Rum & Raisin Bakewell Tarts
£20, serves four
Four individual tarts with an all-butter shortcrust pastry, layered with rum-soaked raisins and almond frangipane. Finished with toasted flaked almonds and served with a light crème anglaise infused with cinnamon and cardamom.
Michel Roux:
Main: Brown Butter Turkey Breast with Confit Leg Pies
£115, serves six
Brined free-range turkey breast, prepared sous vide in brown butter and thyme before it’s roasted until golden. Served with confit turkey leg and mushroom pies, cranberry sauce and a truffled turkey gravy.
Main: Beef Wellington with Peppercorn Sauce
£95, serves four
British beef fillet with cooked mushrooms and savoy cabbage wrapped in all-butter puff pastry. Served with sauce made from green peppercorns, beef jus, brandy and cream.
Dessert: Toffee Apple Pudding with Crème Fraîche
£20, serves four
Rich date sponge topped with poached apples and toffee sauce. Served with crème fraîche.
Sabrina Ghayour:
Main: Jewelled Root Vegetable & Feta Filo Pie
£35, serves four
A crisp filo pastry pie filled with chickpeas, grated parsnip, celeriac and carrot and infused with saffron, sumac and dried barberries – with a Greek feta cheese centre. Finished with pistachios, barberries and honey infused with pul biber and cinnamon.
Side: Squash, Sprout & Za’atar Gratin
£15, serves four
Brussels sprouts and squash in a white sauce flavoured with a blend of za’atar spices. Finished with a crisp topping of hard cheese and breadcrumbs blended with za’atar.
Atul Kochhar:
Starter: Chicken Tikka Pies & Beetroot Bonbons
£25, serves 24
Includes 12 puff pastry pies filled with free-range chicken thigh marinated in Greek-style yoghurt, tomato, and aromatic spices. Accompanied by 12 croquettes made from grated beetroot and potato seasoned with chaat masala and cumin, coated in panko breadcrumbs and fried. Served with a spiced tomato chutney.
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