"I was born in west Africa, and brought up between there, France and the UK in a French-Lebanese-British family. Unsurprisingly, then, our Christmas lunch was more than a bit diverse: my father always insisted on some British and Lebanese elements, while my mother contributed French dishes and technique; west African produce was also a must, because the house would be full of all nationalities, including our African family."
"Lebanese feasts always feature some form of pie, and sambouseks are tiny little ones with various fillings. Smoked fish is very popular in west Africa, and these smoked mackerel pielets make a delicious nibble. They can also be made in advance, frozen and baked straight from the freezer on the day. If you can't get hold of fresh horseradish, use 150g hot horseradish sauce, perhaps pepped up with a dollop of dijon mustard to taste, instead of the fresh horseradish and creme fraiche."
A West African, French and British upbringing created diverse Christmas lunches combining British and Lebanese elements, French technique and West African produce, often feeding large multinational gatherings. Sambouseks are small pies; a smoked mackerel version uses peppered smoked fillets with thinly sliced red onion, chopped parsley, lemon zest and juice, grated horseradish and creme fraiche for a tangy filling. The dough uses instant yeast, plain flour, salt and olive oil, with an option to use 500g shop-bought pizza dough. Make-ahead and freezer storage are possible; 150g hot horseradish sauce, pepped with Dijon mustard if liked, can replace fresh horseradish and creme fraiche.
Read at www.theguardian.com
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