FESTIVE fare is on the menu this week courtesy of celebrity chef NIGEL SMITH, of the Fielden's Arms, Mellor Brook. Nigel's three recipes - a soup, a main course and a sauce - should make your Christmas lunch the most delicious ever.

Tomato and red pepper soup

Serves six

Half a head of celery, finely chopped

1 bulb of garlic

1 dessertspoon of tomato puree

Half a large onion, peeled and finely chopped

1lb of fresh tomatoes

2-3 springs of thyme

2 large red peppers, de-seeded and roughly cut up

2 pints of warm vegetable stock

2oz butter

2oz flour

Melt the butter, add the celery, garlic and onions and sweat for 2-3 minutes without colour. Dust with the flour and cook for 2-3 minutes. Add the tomato puree.

Remove from the heat and add the vegetable stock a little at a time, stirring continuously. Return to the heat and add the tomatoes, thyme and peppers.

Simmer for 20 minutes, remove from the heat and blend in a liquidiser until smooth, pass through a fine sieve and re-heat. Season and serve.

Nigel's tip: Instead of peppers, one baking apple can be used, giving a taste of sweet and sour -- stir all the time while the soup is simmering.

Turkey escalope

Per person:

1 x 6oz turkey escalope

4oz breadcrumbs

Zest of one orange and lemon

Dessert spoon of finely chopped parsley and thyme

1 clove of garlic, finely crushed

Seasoning

2oz butter

Mix breadcrumbs, zest of orange and lemon and herbs together to make a nice fruity and herby breadcrumb. Place the turkey escalope into the breadwinner mixture and coat evenly.

Melt butter in the pan. Place the turkey escalope into the pan, away from you to stop it splashing. Fry for 3-4 minutes each side, until golden brown and crispy. Remove from the heat, place on a baking tray and bake for seven minutes.

Brandy sauce

Serves six

pt double cream

1 dessertspoon of cornflour

5oz vanilla castor sugar

1tsp vanilla essence

Brandy to taste

Bring the cream to the boil. Dissolve sugar and brandy with vanilla essence. Dissolve the cornflour with a touch of water to form a thin paste. Whisk into the warm cream and add the brandy mixture.

Nigel's tip: Pour into a flask. This will stop it skinning and save stove space on Christmas Day. Just before serving, add 1oz sugar and 1 large dessertspoon of whipped cream.

Wine choice

WINE recommended with Christmas dinner is a bottle of Merlot, followed by Asti Spumante with Christmas pudding.