IT is Christmas dinner — but not quite as we know it.
For chefs at a Bolton town centre restaurant have devised a new version of turkey with all the trimmings.
It comes with everything the discernible diner would expert; chestnuts, cranberries, chippolatas, pancetta and sage and onion stuffing.
And the twist? It is served on a pizza.
The dish — created by Paul Heathcote for his Olive Press restaurant — is designed with youngsters in mind. Namely those who do not like a normal Christmas dinner.
Yesterday, five students from Smithills School were taught how to make the dish, with help from the Olive Press’ head chef Anthony Snape and sous chef Richard Mann.
When they finished their creations, the youngsters were given the chance to test their handiwork by tucking in.
Rhiannon Gavin, aged 13, said: “I think it’s nice. It’s more casual — you don’t have to sit around, with a knife and fork.
“You can just pick up a pizza and relax, and you don’t have to cook for days on end.“ All the pupils who took part — Maida Zenkic, aged 13, Chloe Smith and Jake Crompton, aged 12 and Dana Ainscow, aged 11 — are part of the government’s “gifted and talented” programme which encourages the development of schools’ brightest students.
Farnworth-born chef, Heathcote, said: “We wanted to create something with a traditional Christmas feel but that also maintained the Italian theme of the Olive Press.
“There are some youngsters who do not enjoy the traditional turkey Christmas dinner, and we wanted to ensure that they were all still well catered for and able to enjoy something festive but healthy at the same time.”
Food technology teacher Sally Smith said she thought the Christmas pizza would make a good Boxing Day meal.
She added: “I wouldn’t have one for Christmas dinner — I always cook a traditional roast, but anyone could make it at home and it’s a good way of using all your leftovers.”
julian.thorpe@theboltonnews.co.uk
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