Season 2, Episode 1

Family Celebrations with Sir Paul McCartney

Mary McCartney is making the perfect meal for family celebrations with the perfect guest -- her dad, the legendary musician and songwriter Sir Paul McCartney. It's a classic British Roast Dinner with a shortcut, store-bought roast and all of the McCartney family's favorite homemade sides: a vegan version of the Yorkshire Puddings that Mary's dad loves, a take on the Celebration Stuffing that Mary's mum taught her to make, a spin on Brussels sprouts in a stir-fried slaw, beautiful Rosemary Roasted Potatoes and Parsnips and lashings of must-have Red Wine Gravy. Sir Paul gives the holiday feast a taste test and shares the secret recipe to his signature cocktail, a Maccarita. There are entertaining tips and great times in this totally unique party for two with one of the greatest stars in the world and his incredible daughter.
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Recipes from This Episode

Dad's Clementine Maccarita

I was very pleased when Dad agreed to share his recipe for his famous Maccarita, my all-time favorite cocktail.

Celebration Stuffing

My mum taught me how to make stuffing packed full of flavor. I like to shape mine into balls that crisp on the outside as they bake, or you can do as one whole piece in a baking dish. You can prepare it in advance and simply reheat it in the oven when ready to eat.

Vegan Yorkshire Puddings

Crispy on the outside, soft on the inside, these are a must have for any roast dinner. Perfect with any veggie roast covered in gravy or, as my dad taught me, drizzled with golden or maple syrup for dessert.

Rosemary Roasted Potatoes and Parsnips

A combination of crispy roasted root vegetables is an essential part of any British roast dinner. I heap them all together on a serving dish and let my guests serve themselves. The vegetables can be prepared and parboiled, then set aside until you’re ready to pop them into the oven to roast.

Stir-Fried Brussels Slaw

Brussels sprouts are stir-fried to retain their crispness and then tossed in a mustard, honey and white wine vinegar dressing. You can trim and slice the Brussels sprouts and make the dressing ahead of time, then set aside until you’re ready to stir-fry.

McCartney Roasts

I like to save time by buying a great plant protein roast; there are so many on the market these days. Then I rub them in olive oil and rosemary before roasting.

Red Wine Gravy

Gravy does not take long to prepare, but it makes all the difference to a roast dinner. I make extra to freeze, ready to defrost as and when required (lasts about 3 to 4 months in the freezer). Perfect with a British roast dinner or with veggie sausages, mashed potato and steamed greens, or poured over vegan toad in the hole.

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