What to cook for a bright, light and merry feast.

BRIGHT, LIGHT AND MERRY
Gather friends and family around your table and have a summery Christmas feast with these Neil Perry recipes.
 
BLUEBERRY, RASPBERRY AND STRAWBERRY ROULADE CAKE
A Christmas meringue with a twist. Save room for seconds.
 
Ingredients
 
6 egg whites
 
1 1/4 cups caster sugar
 
1 tbsp cornflour
 
1 tsp lemon juice
 
2 tbsp icing sugar
 
2 tbsp unsweetened cocoa powder
 
1 cup double cream
 
2-3 tbsp coarsely grated dark chocolate
 
1 punnet each of blueberries,
raspberries and strawberries
 
Method
 
Preheat the oven to 170ºC.
 
Line a Swiss-roll pan with baking paper.
 
Butter the paper.
 
Beat the egg whites in a large bowl with an electric mixer fitted with a whisk at high speed until soft peaks form.
 
Gradually add in half the caster sugar then beat in the remaining caster sugar until stiff, glossy peaks form.
 
Fold in the cornflour and lemon juice.
 
Spread the meringue evenly in the prepared pan.
 
Bake for 20 minutes, or until pale golden, then allow to cool for about 1 hour.
 
Place another sheet of baking paper on a work surface and dust with icing sugar and cocoa powder, reserving some for later.
 
Turn the meringue onto the baking paper.
 
Carefully remove the top sheet of paper.
 
For the filling, beat the cream until soft peaks form.
 
Spread the beaten cream over the meringue with a palette knife.
 
Sprinkle the fruit and chocolate evenly over the cream.
 
Use the paper to help you roll up the meringue from the short end.
 
Once rolled, dust with the remaining sugar and cocoa.
 
Ease the roulade, seam side down, onto a serving dish and refrigerate for 1 hour.
 
To serve, cut slices and place lying down on a white plate.
 
 
SCAMPI CRUDO WITH ORANGE, PISTACHIO AND MINT
Fresh flavours that breathe new life into a seafood lunch.
 
Ingredients
 
800g good-quality scampi
 
1 orange, segmented
 
50g shelled unsalted pistachios, roughly chopped
 
8 small mint leaves, torn if large
 
Sea salt and freshly ground pepper
 
Extra virgin olive oil, to drizzle
 
Alternative
You can replace the scampi for hiramasa kingfish sashimi. Or if you prefer your seafood cooked, try split prawns grilled on the barbecue.
 
Method
Remove the tail meat from the scampi and discard the shells. De-vein.
Cut in half lengthways and arrange on a platter.
Season well, drizzle with oil, then scatter with orange segments, nuts and mint.
Serve immediately.