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Christmas at the Dancing Duck
Daisy James
A wonderfully festive romantic read to curl up with this Christmas.The most wonderful time of the year!Ever since tragedy struck a few years ago, television presenter Kirstie Harrison has hated Christmas – but she didn’t intend to tell the whole country live on air! She needs to lie low for a few weeks, so she’s finally coming home for the holidays, determined that this Christmas will be different…Staying at the family pub, The Dancing Duck, means it’s impossible not to get caught up in the little village of Cranbury’s festive traditions. And it’s equally impossible to avoid her ex, Josh Turner! Kirstie is torn between making this the best Christmas yet and knowing that she can’t stay forever.Maybe it’s time to make a holiday wish of her own…?Perfect for fans of Christie Barlow, Debbie Johnson and Cathy Bramley.
The most wonderful time of the year!
Ever since tragedy struck a few years ago, television presenter Kirstie Harrison has hated Christmas – but she didn’t intend to tell the whole country live on air! She needs to lie low for a few weeks, so she’s finally coming home for the holidays, determined that this Christmas will be different…
Staying at the family pub, The Dancing Duck, means it’s impossible not to get caught up in the little village of Cranbury’s festive traditions. And it’s equally impossible to avoid her ex, Josh Turner! Kirstie is torn between making this the best Christmas yet and knowing that she can’t stay forever.
Maybe it’s time to make a holiday wish of her own…?
A wonderfully festive romantic read to curl up with this Christmas. Perfect for fans of Christie Barlow, Debbie Johnson and Cathy Bramley.
Also from Daisy James (#u9b4cd054-8f1b-58a8-9366-31926acfc4be)
The Runaway Bridesmaid
If the Dress Fits
When Only Cupcakes Will Do
There’s Something about Cornwall
Sunshine after the Rain
Christmas at the Dancing Duck
Daisy James
ONE PLACE. MANY STORIES
Contents
Cover (#uffd4c7fc-c3b8-54de-a014-36d412d578d4)
Blurb (#ucfc17380-440b-57a1-abbe-5612c7605d94)
Also from Daisy James (#uf974a85b-1845-5389-a241-19cc84a67bc8)
Title Page (#u6c789e70-6f53-5a0b-af37-8b6170298012)
Author Bio (#u7503cb39-ed60-58e4-afba-74f69459496a)
Acknowledgements (#ub7f820ab-a081-57ff-bfe4-176ad7d075c3)
Dedication (#u6302d3ce-6f67-5695-8360-8d0cf6c93c26)
Chapter 1 (#ulink_2db0fa44-5fb2-590a-87a1-6b14648029cf)
Chapter 2 (#ulink_a74dbb05-6138-5c72-8e0e-4ff7c8b7d5d2)
Chapter 3 (#ulink_8585637e-7b1d-5375-a250-4ced8da0de3a)
Chapter 4 (#ulink_d1819155-677b-5332-88a3-8c205693bf22)
Chapter 5
Chapter 6
Chapter 7
Chapter 8
Chapter 9
Chapter 10
Chapter 11
Chapter 12
Chapter 13
Chapter 14
Chapter 15
Chapter 16
Chapter 17
Chapter 18
Chapter 19
Chapter 20
Chapter 21
Chapter 22
Chapter 23
Chapter 24
Chapter 25
Chapter 26
Chapter 27
Chapter 28
Chapter 29
Chapter 30
Chapter 31
Epilogue
Excerpt (#uedbbe192-ef6e-5614-9f03-4aab90360604)
Endpages (#ub50efbda-ec21-50c9-9ecd-f73afaea065b)
Copyright
DAISY JAMES is a Yorkshire girl transplanted to the north-east of England. She loves writing stories with strong heroines and swift-flowing plotlines. She has written six novels: The Runaway Bridesmaid, If the Dress Fits, When Only Cupcakes Will Do, There’s Something about Cornwall, Sunshine after the Rain, and Christmas at the Dancing Duck – all contemporary romances with a dash of humour. When not scribbling away in her peppermint-and-green summerhouse (garden shed), she spends her time sifting flour and sprinkling sugar and edible glitter. She loves gossiping with friends over a glass of something pink and fizzy or indulging in a spot of afternoon tea – china plates and teacups are a must!
Daisy would love to hear from readers via her Facebook (https://www.facebook.com/daisyjamesbooks/) page or you can follow her on Twitter @daisyjamesbooks (https://twitter.com/daisyjamesbooks?lang=en).
A huge thank you to Rachel Matthews of the
award-winning The Dancing Duck Brewery
(www.dancingduckbrewery.com (http://www.dancingduckbrewery.com)) for her kind permission to use her name.
To all my family and friends who ensure that Christmas is filled with love and laughter every year.
Chapter 1 (#ulink_88ab4ebe-6a1e-55ab-9ea3-6bd6b07eaabb)
‘Going live in sixty seconds!’
Kirstie Harrison scuttled across the set and took up her usual position behind the instantly recognizable kitchen counter from which she presented her daily episode of Kirstie’s Kitchen for the FMTV network.
‘Keep still – unless you actually want to look like a Christmas clown,’ said Bridget as she leaned towards Kirstie to touch up her lipstick before reaching for her magic mascara. ‘Boy, I wish I could swap places with you today. Those mince pies look amazing! Hurry up and finish the show so we can move on to the taste-testing part!’
‘You say that every day.’ Kirstie laughed at the FMTV make-up girl, whose hazel eyes had widened as she took in the samples. ‘But you know what? For once, I’d actually love to switch places with you.’
‘You can’t be serious?’
‘Between you and me and the sound guy, I’m not the biggest fan of Christmas bakes.’
‘Pphh, you must be the only one. Everybody loves Christmas treats.’
‘Not me. I loathe gingerbread, the smell of cinnamon and cloves makes me come out in hives, but most of all I absolutely detest mince pies.’ She eyed the huge china plate, decorated around the rim with reindeers, piled high with the disgusting things.
Bridget giggled. ‘Shame they’re the focus of the whole show this morning then!’
‘Ten seconds, five … four … three … two … one … and we’re live!’
‘Good morning, everyone, and welcome to Kirstie’s Christmas Kitchen. It’s great to have you with us today. Well, I’m sure you’ve all noticed that Christmas is only a few weeks away, so every morning this week we’ll be handing our studio kitchen over to a selection of our most loved chefs. I hope they will inspire you to dust off your aprons and break out your mixing bowls and cookie cutters as they share with us their suggestions for reinventing the old classics.
‘Later on this week we will be experimenting with a kaleidoscope of Christmas-themed cupcakes and delicious gingerbread recipes that will make you go rushing to your store cupboard, but today we start with one of my all-time favourites – the humble mince pie. I’m delighted to say that joining us this morning is the amazingly talented celebrity chef Tom Carrington, who is going to show us his unique twist on this Christmas staple.
‘Hi, Tom. Welcome to Kirstie’s Christmas Kitchen.’
‘Hi, Kirstie. It’s great to be here.’
‘Everyone loves a mince pie, don’t they? In fact, Christmas wouldn’t be Christmas without a batch of them cooling on the wire rack. But they can be a little unexciting. So, you’re going to share with us a few other ideas we can try in order to get our festive fix that will have our taste buds zinging.’
‘I sure am. Mince pies don’t have to be boring. Over here, for example, I’ve got mince pies topped with a crunched walnut crust, and these have a layer of custard on the bottom, a generous dollop of sweet mince, and then they’re sprinkled with crumble. On this plate, we have shortbread squares sandwiched together with mincemeat. But my absolutely favourite for a real quirky twist has to be these mince pie wantons and spring rolls made with filo pastry.’
‘Sounds delicious, Tom. I’m especially looking forward to trying out your mince pie wantons.’ Kirstie laughed. ‘But today you are going to show us how to make St Clement’s mince pies – is that right?’
She took a step back so Tom could reach the countertop and to allow the cameraman to zoom in for a close-up shot of him rolling out his clementine-and-lemon-zest shortbread pastry as he detailed the ingredients and method. She made herself busy stirring a pan of cranberries, grated apple, and her worst culinary nightmare, candied peel.
‘For our viewers at home, I really wish someone had invented AromaVision. The fragrance of warm cloves and cinnamon with vanilla is just wonderful. And what’s that top-note I can detect, Tom?’
Tom laughed as he placed perfect circles of his pastry in the hollows of the baking tray and reached for the pan. His bushy blond eyebrows, the colour of honey, framed his blue eyes handsomely and he gifted her with his signature smile. ‘That, Kirstie, is the best bit. A generous glug of brandy.’
‘Mmm. Now, how long in the oven?’
‘About fifteen minutes should do the trick.’
‘What’s next on the agenda?’
Tom slid the tray into the oven and returned to the workstation. He beamed into the camera as he launched into the story of how his family’s love of Chinese cuisine had inspired him to create the mincemeat-filled wantons and spring rolls.
‘They are certainly an unusual twist.’
‘Wait until you taste my mincemeat samosas.’ Tom laughed. ‘I’m sure they’ll become a firm favourite in your house once you’ve tried them.’
Kirstie nodded enthusiastically and smiled sweetly at Tom. She doubted it very much. In fact, just the smell of the concoction of warm Christmas spices was starting to make her come over all queasy. Fortunately, Tom mistook her glazed look for olfactory rapture.
‘Ah, yes, just take a deep breath and inhale that special bouquet. It’s the very essence of Christmas, don’t you think? If only I could bottle it, I’d be a millionaire.’
Again, thought Kirstie. She had read in her research notes that Tom Carrington had recently upgraded his yacht, currently moored in Antibes, and added another thoroughbred to his stables in Cheshire. He also had a finger in lots of culinary pies, so to speak. From bakeware to crockery, from oven gloves to personalized aprons, as well as a range of flavoured olive oils.
Tom had finished making the spring rolls. He strode back to the oven to remove the St Clement’s mince pies and slide in the wantons. As he wafted his hand over the pies, an intense spicy scent invaded the air. He removed them carefully from the tray with a metal spatula and set them to cool on a wire rack.
‘They look absolutely delicious!’ said Kirstie, turning on the enthusiasm.
‘So, Kirstie, you can be the first to try one.’ Tom selected one of the exquisite tartlets and held it up to her lips, holding his cupped palm under her chin to catch any stray crumbs.
Oh God, the things she had to do to further her career, thought Kirstie, suppressing another surge of revulsion. She was going to have to draw on every ounce of her acting ability to present a delighted façade. She opened her mouth to take the tiniest taste of the buttery pastry to avoid having to eat the filling, but Tom shoved the pie into her mouth and she was forced to take a huge bite.
‘Well, what do you think?’
