For those planning a truly memorable Christmas Day menu, Pavilion Chefs Tania White and David Rice share some of their favourite starter dishes - refined, indulgent and perfect for beginning the celebration in style.
From bold Mediterranean flavours to rich, comforting classics, these dishes are designed to impress, while keeping things relaxed and full of flavour. Our Chefs agree that a great starter should excite the palate without stealing the spotlight - something generous, seasonal and perfectly balanced to set the tone for the meal ahead.
Chef Tania White’s Prawn Pil Pil (Gambas al Ajillo) with Sourdough
A true celebration of simplicity done well, Prawn Pil Pil is a Spanish classic that delivers depth, warmth and irresistible aroma. Succulent prawns are gently cooked in silky olive oil infused with sweet garlic, dried chilli and smoked paprika, then finished with fresh parsley and a hint of lemon. Served sizzling hot with crusty sourdough, it’s a luxurious yet informal starter that invites everyone to gather, dip and savour.
Ingredients (Serves 2 as a main, 4 as a starter)
- 300 g raw Dublin Bay prawns, peeled & deveined
- 100 ml good-quality olive oil
- 4–5 garlic cloves, thinly sliced
- 1–2 dried red chillies (or ½–1 tsp chilli flakes, to taste)
- ½ tsp smoked paprika (optional but lovely)
- Salt, to taste
- Small handful fresh parsley, finely chopped
- Juice of ½ lemon (optional)
- 2 slices sourdough bread
Method
-
Prepare the prawns
Pat the prawns dry and season lightly with salt. -
Infuse the oil
Heat the olive oil gently in a small frying pan or earthenware dish over medium-low heat.
Add the garlic and chillies and cook slowly until the garlic is fragrant and just turning pale golden (about 1–2 minutes).
Do not let the garlic brown—lower the heat if needed. -
Cook the prawns
Turn the heat up slightly and add the prawns and smoked paprika (if using).
Cook for about 1–2 minutes per side, until pink and just cooked through. The oil should be gently bubbling. -
Finish
Remove from the heat, add parsley and a small squeeze of lemon juice if you like. Taste and adjust seasoning. -
Toast the sourdough
Toast the sourdough slices until golden. For extra flavour, rub lightly with a cut clove of garlic and drizzle with olive oil.
To Serve
Serve the prawns sizzling hot in the pan, with sourdough on the side for dipping into that glorious chilli-garlic oil.
Chef Tania’s tips:
- Add a splash of dry sherry or white wine just before the prawns for depth.
- Finish with a pinch of sea salt flakes.
- For extra richness, swirl in a small knob of butter at the end (not traditional, but delicious).
Chef David Rice’s Rustic Chicken Liver Pâté with Port With Sourdough, Cranberry & Apple Salad
Rich, velvety and deeply comforting, this Rustic Chicken Liver Pâté with Port is a festive classic. Gently cooked livers are blended with aromatic herbs, ruby port and butter to create a silky, savoury pâté with just a hint of sweetness. It’s paired with a vibrant apple and cranberry salad, adding freshness and texture to every bite.
Serves: 6
Prep: 20 mins
Cook: 20 mins + chilling
Ingredients
For the pâté
- 500g chicken livers, trimmed
- Olive oil
- 1 small knob of butter
- 1 small onion or 2 shallots, finely chopped
- 2 cloves garlic, finely sliced
- 2 sprigs fresh thyme
- 1 bay leaf
- 80–100ml ruby port
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Fresh nutmeg, a few gratings
- Sea salt & black pepper
- 100g softened butter (for blending)
- Optional: extra clarified butter for sealing the top
For the sourdough, cranberry & apple salad
- 2 thick slices sourdough, torn into rough chunks
- Olive oil
- Sea salt
- 1 crisp apple (like Pink Lady), thinly sliced or match sticked
- A handful of dried cranberries
- A handful of flat-leaf parsley, roughly chopped
- 1 lemon
- 1 tsp runny honey
- 1 tbsp good extra virgin olive oil
Method
1. Cook the aromatics
Pop a pan on medium heat with a splash of olive oil and a little butter. Add the onion, garlic, thyme and bay leaf. Cook for 5–7 minutes until soft, sweet and golden.
2. Add the livers
Turn the heat up, toss in the chicken livers, and sear them until browned on the outside but still slightly pink in the middle - about 3–4 minutes. Don’t overcook, or the pâté will lose its silkiness.
3. Bring in the port
Pour in the ruby port and let it bubble away for a minute or two to reduce slightly. Add the balsamic vinegar and mustard. Season generously with sea salt, pepper, and a few gratings of nutmeg.
4. Blend it smooth
Fish out the thyme and bay leaf. Tip everything into a food processor while still warm and blitz with the softened butter until velvety. Taste and adjust seasoning — it should be rich, boozy, savoury, lightly sweet.
If you want to go classic, pour a thin layer of melted clarified butter over the top to seal it.
Chill for at least 1–2 hours to set.
Make the salad
Toss your sourdough chunks with a drizzle of olive oil and a pinch of sea salt. Toast in a frying pan or oven until golden and crunchy.
In a bowl, mix:
- Apple matchsticks
- Cranberries
- Parsley
- Toasted sourdough
Dress with:
- Juice of ½ lemon
- 1 tsp honey
- 1 tbsp extra virgin olive oil
- Pinch of salt
To serve
Spread the pâté onto warm toasted sourdough or rustic crackers. Pile the apple-cranberry salad on the side or even spoon a little on top for contrast. Add cracked pepper and a drizzle of good olive oil.
Chef David’s tips:
- This pâté is even better made a day ahead, allowing flavours to deepen.
- A thin layer of clarified butter creates a classic, elegant finish.
- The salad should balance sweet, sharp and crunchy - taste as you go.
These elegant starters are designed to bring warmth, indulgence and a sense of celebration to your Christmas table — refined, seasonal and effortlessly enjoyable.
From all of us at The Pavilion, we wish you a Christmas filled with great food, good company and unforgettable moments. Happy Christmas!