Festive feasting

Christmas can be such a joyous time but it takes a lot of energy and resources to make it so, even when we are in the best of health. When you are living with cancer and having to negotiate your way around treatments and symptoms, the additional pressure can be a lot to handle. It's easy to feel torn between surfing the festive wave and sharing the season with family and friends, while you may also be struggling physically and psychologically to get through the day.

Having looked after people with cancer for many years, I've come to see that one of the best ways to ensure you enjoy the festivities is to plan ahead for the big day. Stagger the shopping and preparation. And don't be afraid to challenge the norm and to see if there are simple changes to your festive period foods, timings and festivities which can make the day work better for you. Whoever said we had to stick to the traditional turkey and trimmings and the rich puddings? For me, Christmas should be about choosing foods and ways of eating them, which works for all of you.

Personally, I find turkey dry if you're not careful, and not the most appetizing of meats at the best of times. This may be worse if you struggle with a lack of appetite and find swallowing challenging. Simply changing to a delicious soft chicken and herb mousse, and accompanying with small dishes of seasonal vegetables made all soft and creamy by pureeing with a virgin olive oil or butter, could give you a different celebration meal. Or you could start the meal with a light smoked salmon and dill pate, which everyone will love, with thin Melba toasts for the classic crunch. And perhaps finish the festive meal off with a refreshing clementine sorbet instead of a stodgy Christmas pudding.

Dishes can be made ahead of the day, at a time when you have the energy to make them. They can be frozen and then taken out the night before when you will most probably have more of an idea of what you will fancy eating the following day. It can be quite good to have a couple of different options to hand in case your taste buds play games on the day. For instance, if you've made a soup, say, pea and ham hock soup (one of my favourites at this time of year), you can have that in the freezer in case you can't face a cool starter, and it won't got to waste if you don't eat it that day. A bowl of soup is one of my favourite things to warm up after our Boxing Day walk.

Have the confidence to ask relatives and friends to think about the foods which will suit you. If you have a stoma for instance, ensure there are the lovely seasonal root vegetables such as parsnips, swedes, and carrots on the menu, as well as the fearful gas-producing cruiciferous Brussels sprouts or cabbage.

You may feel alcohol is off-limits, as it can be difficult to stomach when you're undergoing treatment, even if your medical team says there isn't a problem drinking it. Instead, look to the non-alcoholic drinks which can feel special. I like a big mug of simple fresh mint, hibiscus or ginger tea. Don't feel pressured into drinking alcohol if you don't feel like it - a Christmas feeling in control of your body, as symptom-free as possible, is surely the greatest gift.

Chocolate caramel truffles

Homemade truffles are a wonderful gift that are always well received. This recipe is not only delicious but also easy to make. Don’t be deterred by making caramel, it's very straightforward and the trick is to avoid stirring it as this can make the caramel crystallise. Use good quality chocolate (70% cocoa solids) and cocoa powder, it makes a big difference to the flavour and texture of the truffles.

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: approximately 40 truffles

Ingredients
200ml double cream
400g dark chocolate (minimum 70% cocoa solids), finely chopped
200g sugar
40g butter, cut into small cubes
pinch of sea salt
good quality cocoa powder

Method

• Line a loaf tin or small bowl with a piece of baking parchment.
• Place the cream in a saucepan over a medium heat. Heat to just below boiling so the cream is very warm and then keep warm.
• Place the finely chopped chocolate in a heatproof bowl.
• Next, make the caramel. Place the sugar in a heavy-based saucepan and add a few tablespoons of water to the sugar to dampen it and stir through. Use a pastry brush dipped in a little water to clear the side of the pan of any sugar.
• Place over a medium heat and watch closely. Occasionally swirl the pan in a circular motion but don’t stir with a spoon as this can make the caramel crystallise.
• When the caramel is a dark amber colour, lower the heat.
• Stand back and carefully add the butter, salt and cream. The caramel will bubble and froth vigorously and at this point you can stir the caramel using a wooden spoon until the caramel is smooth and all the ingredients are integrated.
• Remove from the heat. Allow the caramel to cool slightly then pour onto the chocolate.
• Stir well until the chocolate has completely melted and the caramel and chocolate are mixed together to form a shiny and smooth ganache.
• Pour into the loaf tin or bowl and place in the refrigerator.
• Once cooled, cover with cling film. The ganache will need to be chilled for at least 4 hours to completely set.
• Once the ganache is set, place approximately 50g of the cocoa powder into a bowl.
• Line a baking tray with baking parchment.
• Use a teaspoon to spoon out pieces of the ganache and place on the tray.
• Dust the palms of your hands with cocoa powder and roll the ganache between your palms until it forms a rough spherical shape.
• After shaping each truffle, place it in the bowl of cocoa powder, tossing it to ensure it is well coated.
• As each truffle is coated, return it to the tray.

Tips
Your chocolate and caramel should mix together to form a smooth ganache, however, sometimes a ganache can break and you are left with an oily and wet mixture. If this happens, don’t despair and don’t discard your ganache, it can be saved. Slowly add a tablespoon of milk to the broken mixture, stirring slowly a small area at a time; it should start to emulsify and come back together.

Stored in an airtight container in the refrigerator, they will keep well for up to 5 days, although they tend to be eaten long before that.

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