James chuckled. "I wasn't saying you didn't, silly," He countered easily. "I just meant I'm showing you a family recipe." He propped a hand on his hip. "Now, we're going to start with a nice seared salmon starter, with a nice creamy soup to accompany it, then move on to a main courses. We make three; I've actually already started the first- a beautiful spiced beef. To do it properly, you rub the beast down with brown sugar and put it to rest in the fridge for two days. Pull it out again, rub it with a scrumptious mix of black peppercorns and juniper and allspice berries- crushed in a pestle and mortar and mixed with ground cloves, salt, and saltpeter, of course. Then you toss it back in the fridge for another week of resting before finally pulling it out again, the meat is cooked very slowly in the oven- about 5 hours. We'll pull that out in about an hour, then it's left to rest for another 3 hours, got it?" James rambled happily. He'd been planning this for a little while, after all, but that was alright.
"We're also going to throw in a beautiful, honey-glazed, clove studded ham. To top it off we're doing a gorgeous roast pheasant dish- turkey is more traditional but we prefer roast or duck," James explained, moving about the kitchen to gather things and occasionally pointing Leo in the direction of some others. "It's not a proper meal without at least four different potato sides. Here, we're going to do a lovely potato gratin, some homemade chips, a twice baked potato with my own special spin- once it's baked we're going to scoop out the innards, mash some potatoes, then refill the potato with a fluffy, gorgeously seasoned mix and pop it in the oven again for a lovely little crisp on the skin and cheese melt, and a side of roasted potato and veggies- carrots, celery, Brussel sprouts, Broccoli, and I like to toss in some lovely little scallops."
James chattered easily to Leo while they worked to prepare the meal, happy to share. "For dessert we're going to make a lovely little sherry trifle- trifle sponges soaked in sherry along with lots of fruit, jelly, and cream. Traditionally there's a fruity Christmas cake and minced pies as well. We alter this just a touch; instead of the cake, I like to make a nice little cake parfait for everyone, with little bite size minced pies, about two dozen." James threw Leo a smile. "Tradition is always something to respect, Leo, but it's also good to take your time and put your own spin onto it- make it your own, make it really feel like home." He encouraged, nudging the boy gently. "This is a meal that will take hours to eat- we gather round as a family, spend hours upon hours just talking and laughing and being together. I know everything we're cooking today will feel like small portions for a family of seven, but that's alright, we all get a bit of everything."