BBC Good Food - Christmas 2021 UK

Christmas 2021
90+ recipes Britain’s biggest-selling

food magazine
let’s celebrate Christmas

TOGETHER
EVERY
festive
occasion
covered
ake icing
c
Red velvet cake with cheese
BIG DAY MENUS FOR FAMILY AND FRIENDS
• Lemon & thyme turkey with golden crackling
• Brown butter carrots & sprout petals
• Piglets in pancetta blankets
Create NEW traditions

Spiced rice with beef • Pomegranate chicken • Chocolate cream pie
Welcome to
For Nadiya, it’s fesenjān, the Iranian

sweet-and-sour dish sprinkled with Star contributors
jewel-like pomegranate seeds, while Ben Adriana Cavita
makes his mum’s crunchy ‘forcemeat’ The chef talks about
sue!* balls, and Hetty’s family celebrates with
FREE with this is
her Mexican heritage
and the region’s
spiced rice with beef. In Christmas at Ours diverse cuisine, and
2022 RECIPE on page 33, five of our team highlight their
CALENDAR favourite festive dishes and invite you to
Find food inspiration every month try them. We’d love you to share your own
in our calendar for the year ahead Lucy Roxburgh
celebratory recipes in our BBC Good Food Our reviews &
Together group on Facebook using ecommerce editor
#BBCGFCelebrateTogether – we’ll has the holidays
covered with the
feature the best on our social channels.
By making each other’s recipes, we create
new traditions and a richer, warmer table.
Our columnist Melissa Thompson Dina Macki
and Bibi
continues the theme of togetherness by Read how Dina and
speaking to three refugees who share their her grandmother Bibi
Don’t miss
became social media
powerful stories and the importance of
stars in lockdown by cooking, and
sharing food from their cultures (p166). how they’ll celebrate Christmas (p81).
Finally, we have amazing roasties,
pig(let)s in blankets (p58) and a smoky Barney
Desmazery
bread sauce so delicious you might have Try Barney’s luxurious
to make double (p62). No apologies for lobster thermidor
Catch up on the starting the festivities early – let’s make (p126) and see our
*Not available with some international and value-pack editions
podcast:
• NEW! I Can’t Believe I Get Paid the most of being together and celebrating
to Do This – find your dream all we have to be grateful for.
job in the food industry
• Test Kitchen Troubleshooting
– recipe tips and techniques
• Tom Kerridge’s Trade Secrets
– get the inside track
Wishing you all a very happy Christmas
from everyone at BBC Good Food. ARE
•NEW! Christmas special series
from 26 October
Subscribe to never miss an episode
wherever you listen to podcasts
Christine Hayes, editor-in-chief
christine.hayes@immediate.co.uk COOK THE COVER p44
@bbcgoodfood
RECIPE &
FOOD STYLIST
Juliet Sear
PHOTOGRAPH
Subscribe to and and Jonathan Gregson
Share your festive receive a 4-litre air fryer worth £69.99 STYLIST
traditions with us using – ideal for cooking for the whole family. Agathe Gits
#BBCGFCelebrateTogether SHOOT DIRECTOR
Turn to page 48 Ben Curtis
CHRISTMAS 2021 bbcgoodfood.com 3

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Inside
CHRISTMAS 2021
TOM KERRIDGE
COOK’S CALENDAR 107 The BBC presenter shares his
Prep ahead for the festive Christmas Eve menu for two
13 season with our ideas for IN SEASON
kitchen projects, plus our
113 How to make the most
best foodie baubles, menu of winter produce
plans, and a sweet bake 1 INGREDIENT, 3 WAYS
from Monica Galetti
119 How to use up a jar of
versatile, spicy stem ginger
COVER STORY
BAKE A SHOWSTOPPER
FAMILY
44 Red velvet cake gets a festive KIDS’ KITCHEN
twist with truffles, sprinkles
68 Fun crafts and treats to
and cheesecake buttercream keep children busy
54
CLOSE CONNECTIONS
81 Meet Dina and her 82-year-
CHRISTMAS old grandmother, who’s a
CHRISTMAS AT OURS social media cooking star
33 The BBC Good Food team
share their most cherished
family recipes
116 COOKING SKILLS
THE BIG DAY BOOST YOUR KNOWLEDGE
51 Your Christmas Day
125 Our best lobster thermidor,
turkey menu, plus cheeseboard tips and classic
a handy time plan cocktails for entertaining
DINNER FOR ONE
66 Our one-pan orange-
glazed duck is simple to
EASY
make, but still feels special MIDWEEK MEALS
140 Storecupboard meals that
FESTIVE BAKES
84 TWO TWISTS
New takes on mince pies
155 147
are easy to throw together
READER RECIPE
Potato latkes are on the menu
PASTRIES & PUDS FROZEN ASSETS
88 Comforting treats from the
149 Our one-pot beef stifado is
Good Food recipe archive the perfect winter warmer
MAKE AND STORE HEALTHY DIET PLAN
92 A figgy orange Christmas
151 A more nutritious version
pudding with a special twist of a comforting lasagne
GET AHEAD
EDIBLE GIFT
OPINION
95 Our vanilla poached pears are TASTE AWARDS 2021
ideal for a homemade hamper
155 Our top supermarket buys
FREEZABLE CANAPES for the festive season
96 Shivi Ramoutar’s party MELISSA THOMPSON
nibbles can be made up
166 Our columnist shares the
to two months ahead powerful stories of refugees
MY FAVOURITE DISH
170 Learn about the Christmas
FESTIVE EXTRAS
92
traditions of Mexico
CELEBRATE DIWALI THE FESTIVE 50
105 Make Roopa Gulati’s
175 Our guide to the best stocking
Indian rice pudding fillers, books and gadgets

EVERY ISSUE Why you can
9 RECIPE INDEX Where to find
all the recipes in this issue trust
YOUR FEEDBACK Share your
10 views, photos and recipes
BBC Good Food is the UK’s No 1 food lifestyle
media brand. We are passionate about food
SUBSCRIBER CLUB Find and cooking. While recipes are at the heart
48 out about exclusive offers of what we do, we are committed to helping
you have the best food experience you
READER EVENT Join us for
65 can, whether you’re shopping for food,
80
lunch with José Pizarro
PERSONALISED COOKBOOK
Order a special foodie gift
126 in your kitchen or eating out in the UK
or abroad. This is what we promise…
Biggest and best

NEXT MONTH What’s coming We’re proud to be Britain’s biggest-selling
137 up in our December issue
food magazine and the UK’s No 1 food website,
bbcgoodfood.com. Our contributors – BBC
TONIGHT’S SPECIAL
194 Spiced feta & clementine salad
chefs, our in-house cookery team and confident,
outspoken columnists – are experts in their
fields. Meet us at the UK’s biggest food shows
(visit bbcgoodfoodshow.com for dates and
details). Our best-selling cookbooks feature our
READER OFFERS trusted recipes – you’ll find these in bookshops.
Recipes for everyone
Save 20% on a copper pan set, p91 There are at least 70 recipes in every issue – that’s
Festive special offers from more than any other food magazine in Britain. We
always include quick, easy dishes, ideas for relaxed
YouGarden, p136 entertaining and more challenging recipes for when
Receive Dartington wine tumblers you want to take your skills up a notch. Look out for
our many easy recipes.
when you order a specially selected
case of reds from Laithwaites, p138
Save 15% on a Vortex air fryer, p152
Get 40% off Judge electricals, p173
132 Tested and trusted
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6 bbcgoodfood.com CHRISTMAS 2021

NO HALF
MEASURES.
UNLESS IT’S FONDUE
YOU’RE SHARING.
GRUYERE.COM
THE HOUSE
by Clarence Court
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index
make it,
111
Purée de châtaignes (chestnut purée) 39
snap it, post it Smoky bay bread sauce 62
Sweetcorn fritters with avocado & crispy
chorizo 99
@bbcgoodfood Vegan gravy base 62
Veggie ‘forcemeat balls’ 35
#bbcgoodfood Winter spiced sweet & sour braised red
cabbage 60
COCKTAILS & DRINKS

Apple & rhubarb cooler 24
Champagne cocktail 133
Dry martini 132
Frozen blackberry smoothie 24
Passion fruit & elderflower spritz 24
Poinsettia 133
Rum old fashioned 132
Sage sour 24
BAKING & DESSERTS

Blueberry & lemon croissant bake 89
Candy cane cookies 73
Chocolate cream pie 43
Christmas pudding ice cream terrine 131
MEAT VEGETARIAN MAINS Christmas stollen with almonds & marzipan 90
Chorizo & refried beans ‘taco’ salad 142 Cheesy truffle risotto your way 110 Dark & stormy fruit cake 120
Christmas cottage pie 131 Creamy chard, squash & Easy florentine mince pies 86
Easy eggs benedict 120 parmesan tart 116 Elf cereal 75
Ham steak holstein 131 Minted pea fritters with fried eggs 144 Festive fridge cake 131
Healthy lasagne 151 Spiced feta, pistachio & clementine Fig & ginger caramel trifle 122
One-pot beef stifado 149
One-pot lamb stifado 149
Orange-glazed lamb 66
Spiced rice with beef 37
93
recipes
salad 194
Triple-nut roast & sage stuffing 56
Truffle & roasted squash risotto 110
Truffle & wild mushroom risotto 110
Figgy orange Christmas pud 92
Flourless chocolate fondants 111
Gingerbread train 71
Gluten-free sausage roll wreath 89
Sticky ginger-glazed ham in this issue Indian rice pudding (kheer) 105
hocks 120 STARTERS, SIDES & EXTRAS Lemon meringue mince pies 86
Bread & onion sauce 63 Mandazi (coconut & cardamom beignets) 83
POULTRY Bread sauce fritters 131 Maple, apple & pecan pavlova 115
Easy turkey salad 131 Brown butter carrots & sprout petals 60 Maple, pear & pecan pavlova 115
Fesenjān 41 Cheeseboard fondue 131 Masi samoa (Samoan shortbread) 23
Orange-glazed duck with duck fat Easy cranberry & orange relish 62 Melted snowman giant buttons 69
fondant potatoes 66 Festive seafood sharing platter 52 Mini lemon meringue pies 86
Peanut butter chicken pasta 144 French onion gravy soup 131 Mocha fondants 111
Peppered lemon & thyme turkey with Ghanaian gravy 37 Passion fruit & white chocolate
golden crackling 54 Gin-cured salmon ‘salad’ 110 semifreddo 116
Truffle turkey risotto 110 Honey-roast parsnip soup 18 Raspberry ripple & white chocolate
Turkey caesar 131 Honey-roast roots soup 19 semifreddo 117
Jamaican veggie patties 100 MAKE OUR COVER RECIPE
FISH & SEAFOOD Laxpudding 131 Red velvet cake with cheesecake
Bacalao a la vizcaína 172 Microwaved crushed creamy celeriac 60 buttercream 46
Baked puttanesca with ricotta 142 Next level roasties 58 Rudy the reindeer roulade 72
Creamy lobster pasta 127 Parmesan roasties 59
Herby hummus prawn flatbreads 143 Piglets in pancetta blankets 58 CHRISTMAS CRAFTS & GIFTS
Next level lobster thermidor 126 Pink gin-cured salmon 110 Christmas tree napkins 76
Pork & chilli lettuce cups 96 Glitter pasta decorations 76
Potato latkes 147 Vanilla & white wine poached pears 95
RECIPE KEY Vegan Vegetarian Balanced Low cal Low fat Gluten free Suitable for freezing
This magazine is published by Immediate Media Company Limited under licence from BBC Studios © Immediate Media BBC Good Food magazine is available in both audio and electronic
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Media Company Limited, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT.

& Share your festive traditions with us using #BBCGFCelebrateTogether
THIS
IS YOUR
Good Food’s Tami Aktar shares Christmas memories, dishes and plans
for the yuletide season from our wonderful community of readers
You can get in touch with Tami through our social channels,
or email goodfoodmagazine@immediate.co.uk
Christmas wouldn’t be Christmas without:

MEMORIES TO KEEP
FESTIVE MUST-HAVES Food is something that brings
us all together. Here are some
I asked our Facebook Together of your fondest food memories
community, ‘What does
Christmas mean to you?’ ‘I had to work on Christmas Day at a
holiday park in Devon and couldn’t make
‘Bubble and it home to Scotland. My family drove
‘Snuggling on the squeak with 11 hours to me and cooked dinner in my
sofa with my two homemade tiny caravan. It was a perfect Christmas.’
sons (aged 16 and 21) pickles.’ Claire Hutchison, Kirkcaldy
watching a Christmas Sally-ann
film they loved as kids.’ Harris,
Suzanne Millership- Weymouth Em’s kids ‘My grandparents used to host a big
strike a p
Liddle, Derbyshire front of t ose in Hungarian Christmas dinner, and all 15 of
heir pres
Dales ents us sat and ate together, chatting and playing
the bottom games while opening presents. It was the
of your bed ‘A smile on my most amazing thing!’ Emese Tünde
on Christmas face as I watch Nyilas, Ashby de la Zouch
morning.’ my children open
Libby Taylor, up gifts from
Kirkintilloch Father Christmas.’ ‘Baking mince pies and sugar cookies with
Em Wood, Swindon the kids for Santa on Christmas Eve. I also
remember hiding under the kitchen table
‘Michael
with my three-
Bublé on 24/7
year-old nephew,
and happy ‘Family, and spending
giggling as we
hours in the a weekend just before
scoffed leftover
kitchen.’ Christmas batch-
roasties during
sa
n n e ’s son enjoy Fiona cooking mince pies.’
Christmas dinner.’
Suza film
a lg ic C hristmas Leyshon, Rebecca Greatrex,
Linzi Walker,
nos t Halesowen
Rome, Italy
Wickford, Essex
Our commitment
At Immediate Media, publishers of BBC Good Food, we respect and value differences. We understand that when people
from different backgrounds and with different points of view work together, we can create the most value – for our
readers, our people and society. We always strive to be inclusive, but we need to do better. We have been taking time to
listen and understand how we can make positive changes, and how we can better support and increase diversity across
all our brands. We have begun work on a comprehensive plan to create and drive authentic change.

How do you celebrate?
It’s clear that the emotional sentiment of togetherness and
family is a universal aspect in many of the holiday celebrations
our members participate in. Here are a few examples
Jennifer’s
latkes royale
During the eight-night
Jewish festival of
Hanukkah, dishes
such as potato latkes,
challah bread and
matzo ball soup are
traditionally on the
menu. But, Jennifer
Heftler from California likes to put a twist on her
usual latkes by turning them into an eggs royale-
style dish with hollandaise sauce, smoked salmon,
soured cream and caviar for a touch of extra luxury.
Alternative Christmas dishes

Outside of the UK, festive meals vary greatly. Judie
Brewer from Canada enjoys a Ukrainian feast of
pierogis filled with cheese, onion and potatoes
served with soured cream and bacon. Adam Parker
from Hamar, Norway has an English-Norwegian Krati’s festival spread
fusion of pigs in blankets, ribbe (pork belly with While Krati Agarwal from Rotterdam, Netherlands grew up celebrating
sauerkraut and veg), ham roast and fenalår (cured Holi and Diwali, she also enjoys creating beautiful spreads to celebrate
leg of lamb). And, for the winter solstice, Clare festivals like Eid and Lunar New Year. On Krati’s menu, you’ll find dishes
Hawkins from Crockerton, Bath serves root veg such as golden spring rolls and walnut cookies, paneer makhana, laddoo
pie with a yule log and sloe gin for dessert. (Indian sweets made of chickpea flour) and even a yule log.
JOIN OUR FACEBOOK COMMUNITY, BBC GOOD FOOD TOGETHER

Connect with us and others to share recipes, cooking tips and the kind acts you’re
doing or noticing. Check out what everyone’s cooking and post your own kitchen creations.
@bbcgoodfood
YOUR TOP SIX CELEBRATION DISHES
Loretta Lee – Snow Pallavi Pawar – Persian Sugar ‘n’ Selina Masah – Ena Tina – Potica Thy Lundkvist -
skin mooncakes Modaks Spice – Berenji Chaat bombs Char siu bao

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Cook’s calendar With just weeks to go until the big day, get ready
with our top food picks, drinks and decorations ake your
compiled by LUCY ROXBURGH, CASSIE BEST, MARIANNE VOYLE, KEITH KENDRICK
Christmas
to-do list
1 4
2 3
6
7
5
8 12
11
9 10
14
13
1 Clementine tree baubles (set of two) £14, catesbys.co.uk 8 Sliced bread bauble £13, redcandy.co.uk
2 Tequila decorations (set of four) £16, ellajames.co.uk 9Cake stand decoration £24.95 fortnumandmason.com
3 Vegetable decorations (set of two) £27.50, Petersham Nurseries 10Rainbow cake slice bauble £14.95, notonthehighstreet.com
4Breakfast tree bauble collection £25,catesbys.co.uk 11Avocado decoration £12, sassandbelle.co.uk
5 Funghi wooden hanging decoration £9, alsothebison.co.uk 12Christmas pudding £12, sassandbelle.co.uk
6Negroni cocktail decoration £12, daylesford.com 13Mini junk food baubles (set of four) £14, redcandy.co.uk
7 Gingerbread man £12, sassandbelle.co.uk 14Cheese wedges selection £25, catesbys.co.uk

kitchen
projects 10 THINGS TO
The Good Food team shares their kitchen to-do list, plus
Emma Crawforth from BBC Gardeners World on what to plant
1 MAKE A SHOPPING LIST

ESSENTIAL BUYS FOR NOVEMBER
• Kitchen foil Invest in a larger roll of foil
before stock runs out. Ideal for covering your
turkey or larger pieces of meat and keeping
platters of veg warm before serving.
• Condiments Stock your cupboards with
condiments ready for Christmas. It takes
the load off if you start buying bit by bit.
Mustard, pickled onions, cornichons and
cranberry sauce are all favourites.
• A new platter Treat yourself to a new
serving platter for the table. Use it on the
big day and impress your guests.
• Good candles A good candle or two in the
kitchen or on the dining table is essential
for festive ambience. Get yourself a big bag
of tea lights and some beeswax candles to
light on those dark winter evenings.
2 KITCHEN THERAPY
JAMS AND CHUTNEYS

Clean out your old jars and fill them with
homemade mincemeat or chutney. As
well as being practical (great for gifting
to neighbours or teachers at Christmas),
making preserves is a fantastic way to enjoy
some downtime in the kitchen. Making a
chutney, preserve or mincemeat is easier
than you may think. Find an array of recipes
online at bbcgoodfood.com and try our
poached pears recipe on page 95.
Diary dates 4 NOVEMBER DIWALI 5 NOVEMBER BONFIRE NIGHT

cook’s calendar
DO THIS MONTH
3 GO NUTS!
HEALTHIER SNACKING
A festive tradition that’s good for you, too – buy nuts
in their shells, and don’t forget the nutcracker! Fill
up a large bowl with walnuts, brazils and pistachios,
then make it a centrepice for the dining or coffee
table. You could add clementines or dried fruits like
figs and dates. It’s a great way to make your home feel
Christmassy, and a more wholesome way of snacking
rather than reaching for that box of chocolates.
4 FOODIE DECORATIONS
MAKE YOUR OWN

Filling the tree with beautiful ornaments
is a joy. Over the past few years, there’s
been an influx of cute food-inspired
ornaments to buy, from turkeys to pizza
boxes (see page 13), but making your
own adds a special touch to the tree.
Just use our salt dough recipe and
some Christmassy biscuit cutters.
Find the recipe at: bbcgoodfood.com/
salt-dough-christmas-decorations, and
see page 76 for more decorating ideas.
5
E
CHRISTMAS MARKET AT HOM
FEAST WITH FRIENDS
Can’t get to the European Christmas markets
this year? Why not host a market-inspired
get-together in your very own back garden?
Fire up the barbecue for sizzling bratwurst or
go all-out and invest in a raclette grill. Keep
cosy with mugs of mulled wine or hot spiced
apple for the kids and warm mince pies. A few
fairylights and Christmas tunes set the mood.
14 NOVEMBER REMEMBRANCE SUNDAY 21 NOVEMBER STIR-UP SUNDAY

6
FILL YOUR FREEZER 7
MAKE AN ADVENT
EASY ENTERTAINING
Keep your freezer stocked with CALENDAR
comforting meals for those in-
GET CRAFTY
between days around the festive
Ditch those shop-bought
season – dishes that you can pull
Advent calendars and try
out when you have friends and
making your own. For
family staying, or that you can
children, fill small hessian
quickly feed the kids after a long
bags with wrapped sweets
day of Christmas shopping or
or chocolates and hang them
nativity rehearsals. Things like
on the tree, or thread them
ragu, fish pie or dhal fit the bill.
onto a line of string ready
Find our freezable recipes,
to open over December. For
including the sausage ragu below,
grown- ups, fill numbered
online at bbcgoodfood.com, plus
boxes with small bottles
our beef stifado on page 149.
of booze or flavoured teas.
Check out our guide online
on how to make an edible
Christmas calendar,
visit bbcgoodfood.com/
how-make-edible-
advent-calendar.
FREE Goody bag with GF Eats Out

Our GF Eats Out events celebrate the British
restaurant scene (this month, at José Pizarro
at Broadgate Circle, see page 65), and every
month, we give away a goody bag worth £25,
with treats such as Belazu harissa paste and
Rude Health berry bars.

cook’s calendar
10
IN THE GARDEN
• Pick the last apples and store
carefully in a cool, dark shed
for a midwinter feast.
• Keep harvesting brassicas such

as brussels sprouts, autumn
cabbages and kale.
• Harvest parsnips and carrots

as needed.
• Bring pots of herbs under cover

so you can continue to enjoy
them fresh.
8
• Plant new fruit trees and
bushes. Bare-root ones are
MAKE A KITCHEN PLAYLIST available now – they are
good value and will grow
away quickly.
DANCE ALONG 1 Cozy by Liz Gillies and Seth MacFarlane
There’s nothing like dancing around 2 That’s Christmas To Me by Pentatonix
• Clear away all old crops,
your kitchen to festive fun tunes 3 Christmas in Harlem by Kanye West
Photographs ISTOCK/GETTY IMAGES PLUS, RICHARD COOMBS/EYEEM/GETTY,
disposing of any diseased

while cooking dinner or baking with 4 Home Alone, Too by The Staves
ones rather than using the
the children – it gets everyone in the 5 Merry Christmas Baby by Hanson
compost heap.
party spirit. Although the classics 6 Another Year by Finneas
are great, sometimes it’s fun to 7 A Little Love by Celeste
• Plant rhubarb and keep sowing
change it up a bit. Our recipe 8 Take Me Home For Christmas by Dan + Shay
broad beans and winter
developer Liberty shares her 9 River by Ron Pope
GOLERO/E+/GETTY HANNAH KOMPANIK/STOCKFOOD
lettuces under cover.

favourites to add to your playlist. 10 Christmas Wish by She & Him
9
CLEAN THE OVEN
MAKE IT SPARKLE
It’s probably everyone’s least favourite
kitchen task, but that oven will see a lot
of use in December. Give the oven a good
deep-clean before you start filling it with
the turkey, trays of roast potatoes and
mounds of stuffing. Try a good ecological
cleaner or use a paste of vinegar and
bicarbonate of soda.
MORE FROM BBC GOOD FOOD Tune in for

lively chats
Vegetarian On your tablet with the
Christmas Download our Good Food
magazine interactive app at team, Tom
Discover a wide the Apple App Store. Kerridge
range of veggie and Britain’s
and vegan Good Food best and
centrepieces, how-to videos brightest
sides and puds Sharpen your cookery in food.
that everyone skills with our videos. Find
will love. On sale over 200 at bbcgoodfood. AVAILABLE AT
22 Oct, £5.99. com/feature/videos. bbcgoodfood.com/podcast

Veg box stars
PARSNIPS
Often relegated to side-dish status, parsnips deserve a starring
role. They have a sweet, caramel-like flavour when roasted,
making them an ideal base for creamy purées or soups
recipe ESTHER CLARK photograph LOUISE HAGGER
Honey-roast parsnip soup 1 Heat the oven to 200C/180C fan/ and the stock to the pan, then bring
gas 6. Tip the parsnips onto a baking to a simmer and cover. Continue to
SERVES 4 PREP 10 mins tray and toss with half the oil, the simmer for 15 mins, then blitz with
COOK 1 hr 30 mins EASY V honey and thyme sprigs. Season to a hand blender until smooth. Season,
taste and roast for 45 mins, turning then stir in the vinegar and cream.
800g parsnips, trimmed and halfway through until the parsnips Ladle the soup into bowls and top
halved, or quartered if large are golden brown and caramelised. with the cheesy roast hazelnuts
2 tbsp olive oil Remove from the oven and discard and the extra thyme leaves.
2 tbsp honey the thyme. Tip the hazelnuts onto GOOD TO KNOW fibre • 2 of 5-a-day
small handful of thyme sprigs, plus a small baking tray and roast for PER SERVING 575 kcals • fat 38g • saturates 14g •
extra leaves to serve 5 mins, then sprinkle with the carbs 40g • sugars 26g • fibre 16g • protein 10g •
salt 1.1g
60g hazelnuts, roughly chopped cheese and roast for 5 mins more.
20g grated parmesan or Remove from the oven. Set aside.
vegetarian alternative 2 Heat the remaining oil and the HOW TO STORE
25g unsalted butter butter in a flameproof casserole over Trim the tops off the parsnips and
1 onion, sliced a medium heat until foaming. Fry the keep in the lower part of the fridge
2 celery sticks, chopped onions and celery with a pinch of salt for up to two weeks. Cooked parsnips
can be kept in a sealed food bag in
1.5 litres vegetable or chicken stock for 15 mins until the veg is softened the fridge for up to three days or
Shoot director CLOE-ROSE MANN | Food stylist ESTHER CLARK | Stylist ROB MERRETT
1 tsp cider vinegar and beginning to turn golden and frozen for up to three months.
100ml double cream sticky. Add the roasted parsnips
NEW WAYS WITH PARSNIPS

If you have a glut of parsnips, try these inventive ideas
RÖSTI MASH GR ATIN

Instead of potatoes, Swap out half the Layer thinly sliced
use the same potatoes in your parsnips in a baking
amount of grated usual mash for dish with cheesy
parsnips (find a parsnips – lightly sauce and leeks.
rösti recipe on bbcgoodfood.com). crush them before folding with the Top with breadcrumbs and
Serve with smoked trout or salmon potatoes. It’s an ideal mash topping more cheese, then bake for
and horseradish crème fraîche. for a rich and meaty cottage pie. a special veggie side.

cook’s calendar
TWIST
IT
HONEY-
ROAST
ROOTS SOUP
This soup
recipe can
be used for
other root veg.
Simply use the
same weight
of peeled
and chunked
carrots or
celeriac
instead of
the parsnips
or a mixture
of all three.
next month
Use your
sprouts
Discover a new way to
cook with sprouts in our
December issue, on sale
2 December

Fo llo w o ur
CHRISTMAS MENU PLAN
We share some of the recipes We’ve planned all of your festive menus, so all you need to do is
we’re excited to cook from this shop and cook. Some of these recipes can be made ahead and kept
issue and on bbcgoodfood.com chilled or frozen, meaning there’s more time to relax and celebrate.
Christmas Eve dinner (for 6)
Entertaining friends (for 4)

WARMING DRINKS STARTER
Mulled wine Whipped feta & clementine salad
Make a batch of our classic, popular mulled wine. An impressive bistro-worthy salad that’s
find the recipe online festive and easy to prep ahead.
page 194
DINNER MAIN
Sticky ginger ham hocks Lobster thermidor
Spiced ham hocks make a fantastic Wow your friends with a festive treat – our
Christmas Eve supper. Serve with slaw next-level lobster thermidor, which can be
and hunks of bread. page 120 easily doubled to serve four. page 126
DESSERT DESSERT
Maple, apple & pecan pavlova Passion fruit &
Inspired by pecan pie, this sweet and sticky white chocolate semifreddo
pavlova is easy to prepare ahead of time. Whip up an easy, fruity, frozen dessert.
page 115 Any leftovers can be kept frozen. page 116

cook’s calendar
Boxing Day buffet

Christmas Day dinner (for 8-10)
STARTER
Seafood sharing platter
Easy to assemble, this fuss-free
starter is a sharing dream! page 52 NIBBLES DESSERT
Veggie patties Figgy ginger trifle
These dippable veggie patties Our trifle uses sticky ginger
can be made in advance and cake, roasted figs and caramel
frozen. page 100 for a moreish combo. page 122
MAIN
Golden crackling
thyme turkey
Make our deliciously crispy
roast turkey. page 54
USE YOUR LEFTOVERS

Turkey tikka masala
Got some leftover turkey? Turn it into a creamy
turkey curry with rice and naan.
find the recipe online
Family dinner with kids (for 6)
SIDES
All the trimmings
Our ultimate sides, from a clever
cranberry-orange sauce to
butter-glazed carrots. page 60
ONE-POT DINNER FAMILY BAKE

DESSERT Beef stifado Reindeer roulade
Sticky figgy This rich one-pot stew requires Get the kids to help make this
Christmas pudding little washing-up, and can cute reindeer bake, then cut into
No Christmas dinner is complete simmer away gently while you slices and eat with ice cream
without one! Ours is laden with wrap presents. for pudding.
orange, figs and cocoa. page 92 page 149 page 72

H CH
H C
C
i i ti i i it @ i i t t
cook’s calendar
T V chef Try these crumbly coconutty biscuits

from Samoa, the birthplace of the
MasterChef: The Professionals judge
MONICA GALETTI’S
TEATIME TREAT
Masi samoa
(Samoan shortbread)
‘We used to buy these biscuits in
bundles in Samoa and they are
very moreish. This version is not
very sweet – I prefer them like this,
but you can always add a little
more sugar. Traditionally served
alongside a cup of tea or hot cocoa
to dip into, they are also great on
their own at any time. I like them
in the morning for breakfast with
yogurt and fruit, or later in the
day served alongside a dessert.’
MAKES 12 PREP 15 mins

COOK 30 mins EASY V
250g plain flour, plus extra

for dusting
1 tsp baking powder
60g caster sugar, plus extra for
dusting
100g coconut oil
125ml coconut milk (if using canned,
shake before opening)
1 Heat the oven to 190C/170C fan/

gas 5. Sift the flour, baking powder
and a pinch of salt together into a
bowl, then stir in the sugar. Rub in
the coconut oil using your fingers
to create a crumb-like texture.
2 Add the coconut milk and knead
into a dough on a lightly floured
work surface.
3 Put the dough between two sheets caster sugar while still warm, & Recipe adapted
of baking parchment and roll out then cool completely on a wire Monica returns to from At Home: My
into a 20cm square about 5mm rack. Will keep in an airtight MasterChef: The favourite recipes
Professionals this month for family and
thick. Cut into bars about 7 x 5cm, container for up to four days. with a new series on friends by Monica
then place on a baking tray. BBC One, joined by Galetti (£20, Aster).
GOOD TO KNOW vegan
4 Bake for 30 mins or until golden Marcus Wareing and Photographs by
PER SERVING 190 kcals • fat 10g • saturates 9g •
Gregg Wallace. Yuki Sugiura.
brown. Dust with a little more carbs 21g • sugars 5g • fibre 1g • protein 2g • salt 0.1g
TV & RADIO PICKS

Mary Berry: Love To Cook Nadiya’s Fast Flavours Food & Farming Awards
Across the six episodes, Mary shares her Whether you’re having a busy day at work, or Sheila Dillon presents the Food & Farming
passion through some exceptional dishes, just need a pick-me-up, Nadiya Hussain shares Awards on Radio 4 this month, with head judge
from those that will inspire beginners to delicious recipes that will encourage viewers to Angela Hartnett and Matt Tebbutt judging the
budget recipes everyone will love. Starts use flavours in new, innovative and easy-to-do Best Streetfood and Takeaway Award. Tune in
on BBC Two this month. ways. Starts on BBC Two this month. at 12.30pm on 28 November and 5 December.

cook’s calendar
MOCKTAIL
HOUR
Effortless yet party-worthy, these booze-free drinks
are quick to prepare and full of seasonal cheer
photograph TOM REGESTER
Frozen blackberry Apple & rhubarb Sage sour Passionfruit &

smoothie cooler elderflower spritz
SERVES 1 PREP 5 mins EASY V
SERVES 1-2 PREP 10 mins SERVES 1 PREP 5 mins EASY V SERVES 1 PREP 5 mins plus
EASY V 50ml alcohol-free gin (or infuse chilling EASY V
Recipes MIRIAM NICE | Shoot director SARAH SNELLING | Food stylist ELLIE MULLIGAN | Stylist AGATHE GITS
ice some gin botanicals in water)
10 frozen blackberries 25ml cloudy apple juice 25ml lemon juice 50ml passion fruit juice
1
/2 banana (or 1 small one), 1 tsp apple cider vinegar 5ml sugar syrup 25ml lemon juice
sliced 1 tsp of the syrup from a jar 4 sage leaves 2 tsp elderflower cordial
1 ball of stem ginger, from a jar of stem ginger ice 150ml sparkling water
100ml pomegranate juice or 100ml sparkling rhubarb soda 1 tbsp egg white 1 tsp passion fruit seeds or a
red grape juice 1 rosemary sprig, to garnish lime leaf (optional), to serve
ice 1 Put the gin alternative, lemon
1 thyme sprig and 1 frozen 1 Fill a tumbler with ice, then juice, sugar syrup, 3 of the sage 1 Make sure all the ingredients
blackberry, to garnish pour in the apple juice, cider leaves and a good handful of are well chilled before you
vinegar, stem ginger syrup and ice into a cocktail shaker. start. Ideally chill a flute glass
1 Put all of the ingredients, stir. Slowly top up with the Shake hard until the outside too. Pour all of the ingredients
apart from the garnish, in a sparkling rhubarb soda. of the shaker is ice cold, then into your glass, taking your
high-speed blender with a few 2 Stir again with a sprig of double strain into a small jug. time when you add the
small ice cubes, then blend rosemary and leave it in 2 Discard the ice and any sparkling water so it doesn’t
until smooth and thick. the drink as the garnish. remaining sage pieces, then overflow, then stir gently.
2 Pour the smoothie into a GOOD TO KNOW vegan • low fat •
pour the cocktail back into the 2 Drop in a few passion fruit
margarita glass or a tumbler gluten free shaker and add the egg white. seeds to garnish and a lime
and garnish with a thyme PER SERVING 42 kcals • fat none • 3 Shake it really hard to froth leaf, if you like.
saturates none • carbs 11g • sugars 10g
sprig and a frozen blackberry. up the egg white, then pour GOOD TO KNOW vegan • low fat • vit c •
• fibre none • protein none • salt none
GOOD TO KNOW vegan • low fat •
into a cocktail glass or coupe. gluten free
vit c • 1 of 5-a-day • gluten free Garnish with the remaining PER SERVING 38 kcals • fat none •
saturates none • carbs 9g • sugars 9g • fibre
PER SERVING 122 kcals • fat 0.2g • sage leaf.
saturates none • carbs 27g • sugars 27g • 0.1g • protein 0.3g • salt 0.1g
fibre 3g • protein 1g • salt 0.01g GOOD TO KNOW low fat • gluten free
PER SERVING 41 kcals • fat none •
saturates none • carbs 7g • sugars 4g &
• fibre none • protein 4g • salt 0.1g
Find more festive drinks at
bbcgoodfood.com/drinks

Charlie is always
fishing for compliments
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cook’s calendar
aking a difference
BAKING
WITHOUT LIMITS
How one reader used specialist kit
to make her stunning cakes
A
nother stand-out member of our Good Food
Together group has been getting people into
baking. Elizabeth Ashton, from Matlock in
Derbyshire, has been reading Good Food magazine
since she was 16. She taught herself to cook, and hosted
themed dinner parties for friends by the time she was
18. Recently, she made a huge birthday cake of British
rapper KSI for her daughter that went viral on Twitter,
and regularly bakes impressive tiered cakes.
‘Our home has been taken over by all the equipment
I need to produce my bakes,’ Elizabeth laughs. ‘I often
use Good Food brownie recipes.
‘I have a congenital malformation of my hands and
feet, which is hereditary and was born with one finger on
each hand. At five years old, I had my largest abnormal
toe removed and transplanted to my
hand. I’ve had 19 operations, and
had to learn to walk again as my
Our home balance was affected by only having
has been one toe on each foot. I’m forever
taken over grateful to our NHS. I don’t have

much feeling in my thumbs and can’t
by baking move them independently, but they
equipment! support me when I hold things. I
struggle with intricate details when
baking – it just takes me longer than
a person who has all their fingers.
I have some specialist kit, like jar- and can-openers,
and my fiancé helps, too.’
Elizabeth has been sharing her creations in the group
for over a year. ‘I’ve been overwhelmed by supportive
comments from the group and made a few friends, too.’
If you have cooking tips and baking advice to give
or want to share your own dishes, join our BBC Good
Food Together community on Facebook. MV
Each month, we introduce
WE ARE you to the experts who

create content for your
favourite food brand
AFIA BEGOM social media (@afeliaskitchen). Afia

After her recipes proved a hit on also contributes recipes and has written
Facebook in 2014, British-Bangladeshi about the Muslim festival Eid al-Fitr for
Afia launched her food blog, Afelia’s BBC Good Food. You can find Afia’s work
Kitchen (afeliaskitchen.com) by popular at bbcgoodfood.com/author/afiabegom,
demand. There, she provides inspiration, including recipes for easy naans, Bengali
recipes and tips alongside lifestyle hacks roast chicken and handesh (moreish
and connects with a large following on doughnuts made with date molasses).

YOURBURGER
HASJUST
EVOLVED
We’ve taken plant-based burgers to the next level. Introducing our ground-breaking
Evolution Burger. With natural chargrilled flavouring, it has all the succulence, texture
and beefiness you expect from a burger: just without the meat. There’s 40% less
saturated fat than a traditional meat burger. And we’ve even introduced a Foundation
Earth enviro-score on the pack, giving you the power to buy more sustainably.
(We may not be perfect just yet – who is? – but we’re working on it.) If you want to
go meat-free for a change, our Evolution Burger is the choice for the next generation.
Now available at Waitrose and Ocado.

cook’s calendar
CHRISTMAS FOOD PICKS

Shopping inspiration for sipping and snacking
4
5
2 3 6
Ottolenghi pecan snowballs for a smoky kick. Serve the nuts as a add to ham hock pies or sprinkle over
1 £6, (180g), ottolenghi.co.uk pre-dinner nibble or include as part shakshuka for a Boxing Day brunch.
Rich with maple, brown butter and of a cheeseboard with fresh figs.
toasted pecans, these snowball-shaped Dima’s dirty fig martini
cookies are fantastic with a morning Something & Nothing French 6 £15 (250ml), dimasvodka.com
espresso or glass of sherry by the fire. 4 rosé + hibiscus & rose spritz A concoction of Dima’s vodka, sweet fig
£29.75 (12 x 330ml cans), and rich cherry, this bottled aperitif from
Cornish Sea Salt Co roasting salt somethingandnothing.co Marian Beke of The Gibson Bar and Tony
2 £2.95 (50g), cornishseasalt.co.uk Tart and fruity, this spritz is a refreshing Pescatori of Nightjar is figgy and citrussy.
This blend of garlic, onion, rosemary, sage change for Christmas parties. Pour into Serve with a garnish of balsamic-pickled
and Cornish sea salt is key to perfectly glasses and garnish with rose petals. fig for an elegant drink.
crisp turkey skin. Or, toss with roasted
parsnips and carrots for an umami kick. Rooted Spices ras el hanout Tony’s Chocolonely
5 £4.40 (35g), shop.rootedspices.com 7 Tiny Tony’s Christmas pouch
Daylesford sweet and smoky nut This Moroccan blend combines 16 spices, £5.99 (180g), Sainsbury’s
3 selection £18 (300g), daylesford.com including ground cumin, cinnamon, Christmas sharing selections just got
Cashews, almonds and pecans are tossed cardamom and fennel. Use the sweet, better with this selection of mini milk,
with smoked paprika and cayenne pepper earthy mix as a dry rub for roast turkey, white and hazelnut chocolate treats.
3 of the best festive condiments

Rosebud Preserves Christine Ferber Terre Exotique fig
tomato chutney spiced quince jam chutney with Penja
Sweet and tangy, this Intensely fragrant pepper French figs
Yorkshire preserve and with quince and tingly white
made with tomatoes, petals layered in Penja pepper heat
Bramley apples and the jar, this jam is make this chutney a
rosemary is great just as good served perfect addition to a
on cheeseboards or with salty cheese classic ploughman’s
with glazed ham. as it is spread over platter or cheese
£4.75 (198g), croissants. and crackers.
rosebudpreserves. £8.50 (200g), £4.99 (100g),
co.uk souschef.co.uk souschef.co.uk

FILL YOUR FREEZER WITH
FESTIVE NIBBLES
NO CHICKEN GYOZA
£5
£5 DIRTY BURGER DOUGH

BALL TEAR ‘N’ SHARE
£10
Prices may vary and are correct at time of print. Products are subject to availability.
- CHRISTMAS
MAGIC
MINCE PIES CONTINUES...
£5
£2.50
COLLECTION MINCE PIES

(6 MINCE PIES)
£20
LIGHT-UP SNOW GLOBE GIN

LIQUEURS
£12
WINNER
Christmas pudding
CHRISTMAS
TASTE AWARDS
2021
GOLDEN BLOND CHOCOLATE STAR

CHRISTMAS PUDDING
christmas
Christmas
at ours
Quality time spent with loved ones is the
most precious part of the holiday period.
Five members of the Good Food team share
the dishes that grace their family dinner
tables every year, and invite you to
share your festive traditions using
#BBCGFCelebrateTogether
photographs MIKE ENGLISH

Ben’s veggie ‘f orcemeat’ balls Above, left to right: Ben, his partner Henry
and their dog, Tuck; Ben’s sister-in-law Kim,
niece Millie and brother Joe. Below, left to
Mum has always served these with Christmas dinner, and her mother right: Ben’s nephew Cassius, sister Hannah,
brother-in-law Bayo and
did the same. It’s a tradition my siblings and I are keen on, but we nephew Theodore
don’t always spend Christmas Day together, so I work them into other
occasions over the festive period. Forcemeat balls are traditionally
made with ground or puréed meats (such as beef, veal or pork) and fat.
My family version uses vegetarian suet and breadcrumbs instead,
so they’re similar to stuffing balls. They’re irresistibly crunchy and
absorb so much flavour. Ben Curtis, group creative director

christmas
Veggie ‘forcemeat’ balls a large bowl. If too dry, add the third
egg – when squeezed, the mixture
SERVES 4-6 (makes about 14) should clump together. Roll into
PREP 15 mins COOK 20 mins golf-ball-sized balls (you should get
EASY V G about 14) and arrange in a single
layer on a lightly oiled baking tray.
240g vegetable suet Will keep covered and chilled for up
240g fresh white breadcrumbs to 24 hrs or frozen for three months.
large bunch of parsley, 2 Heat the oven to 180C/160C fan/
roughly chopped gas 4 and bake for 15-20 mins until
2-3 medium eggs golden brown, then serve warm
vegetable oil, for the tray alongside Christmas dinner or as
a starter with cranberry sauce.
1 Mix the suet, breadcrumbs, PER SERVING (6) 417 kcals • fat 29g • saturates 14g •
parsley and two eggs together in carbs 30g • sugars 2g • fibre 3g • protein 8g • salt 0.5g

Hetty’s spiced rice with beef
My mum was born in Ghana, but is now British-Ghanaian. We eat
lots of traditional Ghanaian dishes, often served with rice – two of
our favourites are waakye and jollof rice. A few years ago,
a family friend made me this spiced rice dish
– she always cooks an interesting array of
dishes for us, and this one was completely
new to me. I introduced it to my mum
and brothers, who loved it. We like it
because it’s seasoned with plenty of
spices without being too hot – it has
a lovely warming flavour.
Hetty Ashiagbor,
video producer
From left to right: Hetty’s brothers Benjamin and

AJ, Hetty and her mum Blessing

christmas
Spiced rice
with beef
SERVES 6
PREP 20 mins
plus marinating
COOK 2 hrs 30 mins
MORE EFFORT G
thumb-sized piece
of ginger, peeled
and chopped
4 large garlic cloves,
roughly chopped
800g stewing beef,
cut into chunks (shin,
chuck or brisket
work well)
1 tbsp ground allspice
1 tsp ground cloves
2 tbsp vegetable oil
2 onions, finely chopped Ghanaian gravy
8 cardamom pods
2 cinnamon sticks sizzle for 10 mins until the beef SERVES 6-8 PREP 5 mins
8 thyme sprigs, leaves picked, starts to caramelise in places. COOK 35 mins EASY V
or use 2 tsp dried thyme 3 Add the cardamom pods,
2 tbsp all-purpose seasoning cinnamon sticks, thyme, all- Heat 3 tbsp vegetable oil in
(we used Dunn’s River), or use purpose seasoning and stock. Bring a saucepan over a medium heat
an extra beef stock cube to a simmer, then cover and reduce and cook 2 onions, chopped,
500ml beef stock made with the heat to low. Cook for 1 hr, then for 10 mins until softened.
1 beef stock cube remove the lid and cook for another Add 3 tbsp tomato purée
400g basmati rice 30 mins. The beef should be tender and sizzle for a few minutes.
25g butter but still holding together. Heat the Stir in 4 tomatoes, chopped,
oven to 180C/160C fan/gas 4. Leave a 400g can chopped
1 Blitz the ginger and garlic to a to cool completely, then seal in an tomatoes, 1 whole scotch
paste in a small food processor. Put airtight container and freeze for up bonnet chilli or 1 tsp cayenne
the beef in a large bowl and add the to two months. pepper, the leaves from 4 thyme
ginger-garlic paste, the allspice, 4 Tip the rice into the beef mixture sprigs or 1/2 tsp dried thyme, and
cloves, 2 tsp black pepper and 2 tsp with just enough water to cover it 200ml water. Season well and
salt. Mix to coat the beef, then cover by about 1cm. Stir, then dot the simmer for 30 mins until the gravy
and leave to marinate for 30 mins. butter over the top. Cover and bake has thickened and is a deep red
Will keep chilled for up to a day. in the oven for 30 mins. Fluff the colour. Remove and discard the
2 Heat the oil in a large ovenproof rice up with a fork and serve with scotch bonnet chilli before serving.
pan over a medium heat and cook Ghanaian gravy (see recipe, right). GOOD TO KNOW vegan • healthy • 1 of 5-a-day •
the onion for 8 mins until soft and PER SERVING 533 kcals • fat 21g • saturates 6g • gluten free
translucent. Tip the beef and any carbs 52g • sugars 3g • fibre 3g • protein 32g • PER SERVING (8) 72 kcals • fat 4g • saturates 0.3g •
carbs 6g • sugars 5g • fibre 2g • protein 1g • salt 0.02g
leftover marinade into the pan and salt 4.2g

Amanda and
Jonah, age 3
Amanda’s purée de
châtaignes (chestnut purée)
My French belle-mère (mother-in-law) has given me several chestnut recipes, but the
best is her rich purée, to be served alongside turkey or veal on Christmas Eve. In France,
chestnuts are synonymous with the season – many of which are grown in the Ardèche,
a hilly region between Lyon and Marseille. It’s the only time we eat chestnuts, so
for us it’s a real taste of Christmas. Amanda Nicolas, editor of bbcgoodfood.com

christmas
Purée de châtaignes
(chestnut purée)
SERVES 4 PREP 10 mins
COOK 40 mins EASY V G
360g whole cooked

vacuum-packed chestnuts
700ml whole milk
1-2 thyme sprigs
35g butter
2 shallots, sliced
1 tbsp crème fraîche
ground white pepper,
to taste
1 Tip the chestnuts

into a saucepan with
the milk and thyme.
Bring to the boil over
a medium heat, then
reduce the heat to a
gentle simmer and cook
for 10-15 mins. The
chestnuts are ready when
they start to fall apart slightly
when pricked with a fork.
2 Meanwhile, heat the butter in
a small pan and fry the shallots
over a medium heat until softened.
3 Remove the thyme from the
chestnuts and discard. Use a slotted
spoon to transfer the chestnuts to a
food processor, then pour in 100ml
of the poaching milk, reserving the
rest. Add the fried shallots and
crème fraîche, then blitz to a thick
purée, adding more of the reserved
poaching milk to loosen if needed.
Season with salt and some white
pepper to taste. To freeze, leave to
cool fully, then seal in an airtight
container and freeze for three weeks.
4 Tip the purée back into the
saucepan and cover to keep warm
until you’re ready to serve. If the
purée needs reheating, add a splash
of the reserved poaching milk and
warm through over a low heat.
GOOD TO KNOW vit c • gluten free
carbs 42g • sugars 2g • fibre 0.4g • protein 3g •
salt 0.2g

Nadiya’s fesenjān
All Iranians know and love fesenjān, a rich sweet-and-sour dish thought to
have originated in Northern Iran. Khoresht fesenjān is the signature dish at
our family restaurant Hafez in London, and we’ve adapted the recipe to make
it easier to cook at home. Fesenjān always has a place on our table at family
celebrations, such asYaldā Night and Christmas, when a pot is often shared
between us all. Nadiya Ziafat, social media executive
Nadiya and her

dad Farshid

christmas
Fesenjān
SERVES 6-8 PREP 8 mins
COOK 1 hr 20 mins EASY
500g walnuts
olive oil, for frying
1 medium onion, finely chopped
½ tsp ground turmeric
1kg skinless, boneless
chicken thighs
6 tbsp pomegranate molasses (my
family uses Secret Garden)
1½ tbsp demerara sugar (optional)
½ tsp each saffron and ground
cardamom (optional)
2 tbsp pomegranate seeds, some
parsley leaves and rice, to serve
1 Blitz the walnuts in a food

processor until fine – you want to
get rid of as many chunks as you
can. Slowly add 900ml water until
you have a watery paste.
2 Tip the mix into a large saucepan
over a medium heat and bring to the
boil. Reduce the heat, cover and
simmer for 1 hr, stirring often until
the walnut oil rises to the surface.
3 Meanwhile, heat a drizzle of olive
oil in a large, deep frying pan over
a medium heat and fry the onions
until golden, about 5 mins. Add the
turmeric and stir for 30 seconds,
then add the chicken and season.
Cook for 5 mins, stirring until
browned all over. Cover and cook
for 10 mins more until the juices
from the chicken run clear.
4 Stir the pomegranate molasses into
the walnut paste, then taste – add
the sugar if you prefer it sweeter.
Mix in the spices, if you like, and the
spiced chicken and warm over a
medium heat for 5 mins until heated
through. Scatter with pomegranate
seeds and parsley. Serve with rice.
GOOD TO KNOW gluten free
PER SERVING (8) 678 kcals • fat 51g • saturates 7g •
carbs 17g • sugars 15g • fibre 4g • protein 36g •
salt 0.6g

Emily’s chocolate cream pie
Pie is essential at any American holiday, but for
Christmas, my family (who live in Buffalo, New
York) dress it up with a chocolate twist. This
creamy dessert is a chocolate-mousse-custard-
tart hybrid, with rich chocolate filling, whipped
cream and chocolate shavings. It’s a crowd-
pleaser that’s easy to make. Emily Lambe,
digital assistant
Emily’s sister-
in-law Margaret
and brother
Christopher

christmas
Chocolate cream pie 1 First, make the base. Blitz the and vanilla until the chocolate and
biscuits to fine crumbs in a food butter have melted and the mixture
SERVES 8-10 PREP 10 mins plus processor, or tip into a sandwich bag is completely smooth. Pour this over
3 hrs chilling COOK 20-30 mins and bash with a rolling pin. Add the the chilled base and smooth the
MORE EFFORT V melted butter and pulse to combine. surface with a spatula. Cover with
Tip into a 22cm pie dish and press a circle of baking parchment to
75g caster sugar into the base and up the side using prevent a skin forming and chill
625ml whole milk the back of a spoon. Keep chilled. until set (about 3-4 hrs). Will keep
6 egg yolks (freeze the whites for 2 Tip the sugar and milk into chilled for up to 24 hrs.
another recipe) a medium saucepan over low- 5 Just before you’re ready to serve,
2 tbsp cornflour medium heat, and whisk until the whip the cream, icing sugar and
100g salted butter, chopped milk is steaming and the sugar has vanilla together to soft peaks using
200g dark chocolate (at least 70% dissolved. Meanwhile, whisk the an electric whisk. Spoon this over
cocoa solids), chopped egg yolks and cornflour together the middle of the pie and gently
1 tsp vanilla extract in a bowl to make a smooth paste. spread to the edge using the back of
For the base 3 Add a few spoonfuls of the hot the spoon. Sprinkle with chocolate
25 chocolate crème-filled milk to the yolk mixture, whisking shavings. Or, you could also try
sandwich biscuits to loosen. Slowly whisk this back sprinkling with crushed candy cane
75g butter, melted into the saucepan of hot milk. pieces for a mint-chocolate flavour.
For the topping Continue to whisk until the mixture PER SERVING (10) 655 kcals • fat 48g • saturates 26g •
300ml whipping or double cream begins to thicken to a custard-like carbs 47g • sugars 33g • fibre 2g • protein 7g •
2 tbsp icing sugar consistency, about 3-5 mins. salt 0.7g
1 tsp vanilla extract 4 Remove the pan from the heat and
chocolate shavings, to decorate whisk in the butter, dark chocolate
Shoot director BEN CURTIS | Food stylist ELLIE MULLIGAN | Stylist MAX ROBINSON

christmas

Red velvet cake with
cheesecake buttercream
This is a knockout bake that looks impressive, but
it’s not too difficult to make if you follow our recipe.
SERVES 16-20 PREP 1 hr 30 mins 1 Heat the oven to 200C/180C fan/ add the icing sugar, about a quarter
plus 1 hr chilling COOK 35 mins gas 6. Butter the base and sides of at a time, beating between each
MORE EFFORT V two 20cm cake tins (4cm deep) and addition on a low speed until just
❄ undecorated sponges only line with baking parchment. Put the incorporated. When all the icing
butter and sugar in a stand mixer sugar has been added, turn the
250g unsalted butter, softened, fitted with the whisk attachment speed up to high and beat for 1 min.
plus extra for the tins and beat for 2-3 mins until pale, Turn the speed back down to low,
250g caster sugar light and fluffy. Alternatively, do then tip in the soft cheese and beat
3 medium eggs this in a bowl using an electric until just combined and smooth.
25g cocoa powder whisk. Add the eggs one at a time, 6 Split both of the cooled sponges
2 tsp vanilla extract beating well between each addition through the middle using a cake
2 tsp red food colouring gel until fully incorporated. leveller or large bread knife so you
2 tsp white vinegar 2 Mix the cocoa powder, vanilla have four equally sized, thin layers.
284ml buttermilk, at room extract and red food colouring gel Spread a little buttercream over the
temperature (or use 275ml milk together in a small bowl or jug with middle of a 20cm round cake board
mixed with 2 tsp lemon juice) 2-3 tbsp hot water until you have a and top with a sponge layer. Spread
325g self-raising flour smooth, lump-free paste. Tip this buttercream generously over the
1 tsp bicarbonate of soda into the bowl with the cake batter top of the sponge layer so it sticks
For the buttercream and decoration and whisk briefly to combine. out over the edge slightly. Top with
650g unsalted butter, softened 3 Mix the vinegar and buttermilk a second sponge layer and repeat
1 tbsp vanilla bean paste together in a jug. Combine the flour, until you’ve used all the sponges,
1.3kg icing sugar, sifted bicarb and 1 tsp salt in a bowl. Pour inverting the final sponge layer
340g full-fat soft cheese, a third of the buttermilk mixture so that the top is flat. Spread any
at room temperature into the cake batter, then mix in buttercream that’s sticking out
200g festive sprinkles (find online along with a third of the flour from between the sponge layers
at scrumptious.uk.net) mixture until fully incorporated. all around the side of the cake using
gold and pink edible metallic Alternate between the remaining a palette knife to seal the stack.
lustre dust (optional) buttermilk and flour mixtures, 7 Next, spread a thin, even layer of
8-10 white chocolate truffles or mixing these in a third at a time buttercream over the whole cake
balls (optional) until everything is fully combined, down to the cake board to seal it
You’ll also need being careful not to overmix. completely. Once you have covered
2 x 20cm sandwich tins 4 Divide the cake batter equally the whole cake, clean the palette
baking parchment between the prepared tins and bake knife and go around the cake again
electric whisk or stand mixer fitted for 30-35 mins until the sponges to smooth the sides and remove any
with the whisk attachment spring back when gently pressed excess. This is called a crumb coat,
cake leveller or large bread knife with a fingertip and a skewer which seals in any crumbs and will
20cm round cake board inserted into the centre of each make the finished cake look neater.
palette knife comes out clean. Do not open the Chill the cake for at least 30 mins
side scraper and cake oven before 25 mins have elapsed, until firm and set.
turntable (if you have them) as this can cause the sponges to sink 8 Spoon 300g of the remaining
pastry brush in the centre. Leave to cool in the buttercream into a bowl and keep
large piping bag tins for 5 mins, then turn out onto chilled to pipe with later. Spoon the
1cm open star piping nozzle wire racks to cool completely. rest of the buttercream over the top
Once cool, the sponges can be of the chilled cake (reserving a little
wrapped and frozen for a month. to secure the cake to a cake stand),
5 To make the buttercream, clean then use a palette knife to spread it
out the bowl of the stand mixer, to the edge and encourage it to drop
then tip in the butter and vanilla slightly over the side. Then, hold the
bean paste (or do this in a bowl palette knife vertically against the
using an electric whisk). Beat on side of the cake and smooth over the
high speed for about 1 min until buttercream, turning the cake as
creamy and smooth. Gradually you go so the side is covered in a

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christmas
TOGETHER
at Christmas
We’ve got a traditional turkey menu all wrapped up, with
classic dishes that have been given a Good Food twist,
plus plenty of options for veggie guests
recipes GOOD FOOD TEAM photographs KAREN THOMAS
W
hen it comes to Christmas recipes,
everyone has their must-haves, the
dishes that are never optional.
Yet, each year, there’s always room for
new, clever tricks and flavour twists
to keep things fresh and make
cooking as stress-free as
possible. There’s a no-cook
starter, crisp-skinned
turkey, stuffing that
doubles as a veggie main
and vegan gravy, plus
get-ahead tips and a
time plan. Christmas
should be enjoyed by all,
especially the cook – and
this menu should ensure
everyone’s relaxed for
the big meal.
MENU
Festive seafood sharing platter
Peppered lemon & thyme turkey

with golden crackling
Triple-nut roast & sage stuffing
Piglets in pancetta blankets
Next level roasties
Brown butter carrots
& sprout petals
Winter-spiced sweet & sour
braised red cabbage
Microwaved crushed
creamy celeriac
Vegan gravy base
Smoky bay bread sauce
Easy cranberry
& orange relish

S H A R I N G S TA R T E R
Festive seafood sharing platter

Spend less time in the kitchen on Christmas Day with this simple starter.
It requires almost no hands-on time and utilises shop-bought elements
for ease, but still feels luxurious and looks impressive on the table.
SERVES 8-10 PREP 15 mins 1 For the pâté, blitz the trout, soft
NO COOK EASY cheese, capers and mustard in a
food processor, then season with
100g gravadlax, or use salt, pepper and the lemon juice.
200g smoked salmon Will keep covered in the fridge for
100g smoked salmon up to two days. For the prawns,
150g cooked prawns, shells on mix the soured cream, mayo, red
crackers, sliced sourdough, sliced onion, dill, lemon juice and hot
rye bread or shop-bought blinis, sauce in a bowl, then toss in the
lemon wedges and caperberries, prawns to coat. Will keep covered
to serve in the fridge for a day.
For the hot smoked trout pâté 2 Spoon the pâté into a small bowl
120g hot smoked trout and the prawns into another. Place
100g full-fat soft cheese these on a large platter with the
2 tsp capers, drained gravadlax, smoked salmon, whole
½ tsp Dijon mustard prawns, crackers, bread, blinis,
1 lemon, juiced lemon wedges and caperberries.
For the red onion & dill prawns Sprinkle over dill fronds, then serve.
100ml soured cream PER SERVING (10) 147 kcals • fat 9g • saturates 3g •
1 tbsp mayonnaise carbs 5g • sugars 4g • fibre 0.4g • protein 12g •
½ small red onion, finely chopped salt 1.4g
1 tbsp chopped dill, plus extra

to serve tip
½ lemon, juiced If you need a vegetarian
starter instead, try our
1 tsp hot sauce honey-roast parsnip soup
250g cooked prawns, shelled on page 18.

christmas

ROAST WITH THE MOST
Peppered lemon & thyme turkey

with golden crackling
This year, we made it our mission to develop a turkey recipe that gives a
perfectly cooked bird with golden, crisp skin, and we think we’ve cracked it. The
secret ingredient is baking powder. It might sound strange, but one of the things
we learned during lockdown is that baking powder makes poultry skin and pork
crackling crisper. We’ve chosen to cook using oil, because while butter adds
flavour, it also contains water, which can lead to soggy skin. .
SERVES 10-12 PREP 30 mins plus at and scatter in the onions, carrots, until the correct temperature is
least 12 hrs dry-brining COOK 3 hrs turkey neck and giblets. If you have reached. Leave to cool for 10 mins
MORE EFFORT a roasting rack, trivet or ovenproof in the tin, then remove to a board
cooling rack, place it in or over the to rest for 20 mins, uncovered (it
2 tsp baking powder tin and sit the turkey on top. Put the will stay warm for up to an hour).
2 tbsp sea salt flakes lemon and garlic halves and some 4 While the turkey rests, remove
1 tsp freshly cracked black pepper thyme sprigs into the turkey cavity, the lemon halves and garlic
1 tbsp finely chopped thyme leaves, then drizzle over two-thirds of the from the cavity and put them in
plus extra thyme sprigs oil, massaging it into the skin so the the tin with the veg, turkey neck and
1 lemon, zested then halved whole turkey is completely coated, giblets. Roughly squish everything
5-6kg oven-ready turkey, neck including the legs and wings. Tie with a wooden spoon or potato
removed and chopped, the turkey legs together using masher. If the roasting tin is
giblets reserved butcher’s string to keep a neat flameproof, put it directly on the
1 onion, roughly chopped shape, if you like. hob over a medium heat. If not,
2 carrots, roughly chopped 3 Put the turkey in the oven and scrape the contents into a large,
1 garlic bulb, halved through immediately turn the temperature shallow pan first. Pour over as much
the equator down to 190C/170C fan/gas 5. of the gravy base as you can (that is,
6 tbsp olive or sunflower oil Roast for 1 hr, then remove from reserving as much as you need for
1 quantity vegan gravy base the oven and brush with some of the any vegans or vegetarians first).
(see p62) remaining oil. Turn the tin around Bring to the boil and simmer for
and return to the oven for 30 mins, 5 mins, adding a splash of water
1 Up to 48 hrs or at least 12 hrs then brush with more oil and roast or stock if it’s too thick. Strain
before roasting, mix the baking for a further 30 mins. After the the gravy into a jug if serving
powder with the sea salt, pepper, turkey has been roasting for 2 hrs, straightaway or another saucepan
chopped thyme and lemon zest. check the temperature with a probe to reheat when needed. Carve the
Sprinkle this all over the turkey, thermometer. The thickest part of turkey and serve with the gravy.
rubbing it into the skin. Place the the breast should read 65C and the PER SERVING (12) 441 kcals • fat 21g • saturates 6g •
turkey breast-side up in a large thickest part of the thigh 75C. If it carbs 1g • sugars 0.3g • fibre 0.3g • protein 63g •
roasting tin or on a tray, and leave is lower, return it to the oven for salt 3.1g
uncovered in the fridge until another 15 mins and check again

you’re ready to roast it.
2 On the day, remove the turkey
from the fridge at least 1 hr before
roasting. Heat the oven to 240C/
220C fan/gas 9. Remove the turkey
from the tin or tray to a board,

christmas

VEGGIE MAIN & STUFFING
Triple-nut roast & sage stuffing

Make this loaf of stuffing ahead of time for a fuss-free addition
to your spread. It ensures everyone’s well catered for, doing double
duty as a filling vegetarian main and special side dish for the turkey.
Plus, it contains seasonal parsnips, chestnuts and pistachios for
added texture and an extra hit of festive flavour.
SERVES 8-10 PREP 30 mins and pistachios (reserving some

COOK 1 hr 15 mins for the topping), the chestnuts,
MORE EFFORT V ❄ chopped herbs, lemon zest, juice
and breadcrumbs, and season well.
50g butter, plus extra for the tin 2 Add the cooked parsnip mixture
and frying to the bowl and scrunch everything
2 large parsnips (about 270g), together using your hands until
peeled and grated combined. Mix in the beaten egg
1 onion, finely chopped using a wooden spoon, then pack
1 tsp fennel seeds the mixture into the prepared loaf
1 tsp ground coriander tin. Press the reserved cranberries
2 garlic cloves, crushed and pistachios into the top. The
50g shelled hazelnuts, unbaked stuffing will keep covered
roughly chopped in the fridge for up to two days or
40g dried cranberries, frozen for three months. Defrost in
roughly chopped the fridge overnight before baking.
60g shelled pistachios, 3 Heat the oven to 190C/170C fan/ tip
roughly chopped gas 5. Bake the stuffing for 1 hr until The stuffing
180g cooked chestnuts, golden on top, then remove from the mixture can also
be rolled into
roughly chopped oven and leave to rest for 10 mins. balls and baked
small bunch of sage, ½ leaves While the stuffing bakes, heat a for 30-40 mins
picked and chopped, ½ left whole small knob of butter in a frying pan at the same
temperature. Or,
small bunch of parsley, chopped over a medium-low heat and fry the if you don’t have
1 lemon, zested and juiced whole sage leaves for 1 min until a loaf tin, tip the
150g fresh breadcrumbs crisp. Remove to a sheet of kitchen mixture onto a
sheet of oiled
1 egg, beaten paper using a slotted spoon. foil, form into a
4 When the stuffing is baked, turn thick sausage
1 Generously butter a 900g loaf tin out onto a serving plate or board, shape, enclose
in the foil and
and set aside. Melt the butter in a scatter with the crisp sage leaves, cook on a baking
non-stick frying pan over a medium then slice and serve. If serving as tray at the same
heat until sizzling, then cook the a vegetarian main course, cut into temperature.
parsnips and onion for 10 mins until thick slices and fry in a little butter
soft and golden. Scatter in the spices until crisp on both sides, then serve
and garlic, and cook for another with the vegan gravy on page 62.
5 mins. While the parsnip mixture GOOD TO KNOW vit c
is cooking, tip the hazelnuts into a PER SERVING (10) 239 kcals • fat 12g • saturates 4g •
bowl with most of the cranberries carbs 25g • sugars 8g • fibre 5g • protein 6g • salt 0.3g

christmas

SUPERIOR SIDES
Piglets in pancetta blankets

We’ve made miniature pigs in blankets, and rather than bacon,
we’ve used extra-thin rashers of Italian pancetta for enhanced
crispiness. This also works well as a retro drinks party snack.
SERVES 8-10 PREP 15 mins 2 Heat the oven to 190C/170C fan/ tip
COOK 30 mins EASY gas 5. Drizzle the piglets in blankets We’ve kept our
with the sunflower oil and roast for sausages simple,
30 cocktail sausages 20 mins, then turn and roast for but you could
add a small sprig
15 rashers of pancetta, each another 10 mins or so until the of rosemary or a
cut in half pancetta has crisped up. sage leaf to each
1 tbsp sunflower oil before wrapping
PER SERVING (10) 186 kcals • fat 15g • saturates 5g • in the pancetta.
1 Wrap each mini sausage in a
halved rasher of pancetta, then
line them up in a shallow roasting
tin or on a baking sheet. Can be
prepared up to two days before,
covered and kept chilled.
Next level roasties

How do you improve on the classic roastie? Squash them while
they’re cooking to make them wonderfully golden and crisp.
SERVES 8-10 PREP 20 mins until just cooked through – test with Once the turkey is out and resting,
COOK 1 hr 30 mins EASY V the tip of a knife. Drain the potatoes remove the potatoes from the oven
and leave to cool. Can be boiled up and turn the heat up to 220C/
2.5-3kg potatoes (Maris Piper or to two days ahead and kept chilled. 200C fan/gas 7. Use a spatula
King Edward work best) 2 Heat the oven to 190C/170C fan/ or potato masher to slightly crush
5-6 tbsp sunflower or vegetable oil gas 5. Pour 5 tbsp oil into a deep and flatten each potato, drizzle with
1 thyme sprig, leaves picked, to roasting tin to cover the base. Put a bit more oil, if needed, and roast
serve (optional) the tin in the oven for 5 mins to heat for a final 20-30 mins until deep
up, then carefully add the potatoes golden and crunchy on the outside
1 Peel the potatoes and leave whole, and use a spatula to turn and coat and fluffy inside. Pile into a serving
or halve or quarter them if large in the hot oil. Put back in the oven dish, sprinkle with a little sea salt
– you want pieces that are roughly and roast for 40 mins undisturbed. and thyme, if you like, and serve.
the size of a clementine. Tip them 3 Remove the tin from the oven and GOOD TO KNOW vegan • healthy • gluten free
into a large pan of cold, salted water, turn the potatoes in the oil again, PER SERVING (10) 323 kcals • fat 12g • saturates 2g •
bring to the boil, then reduce the drizzling with more oil if the pan is carbs 46g • sugars 2g • fibre 5g • protein 5g • salt 0.2g
heat and simmer for about 7-8 mins dry. Return to the oven for 20 mins.

christmas
TWIST
IT
PARMESAN
ROASTIES
To give the
roasties a
golden cheesy
crust, scatter
with 25g
finely grated
parmesan
after you
squash them
in step 3,
then continue
the recipe.

Brown butter carrots & sprout petals
Dividing sprouts into petals takes a bit of time, but it’s the perfect job to delegate.
The easiest and quickest way to do it is to quarter the sprouts, cut away the base,
then gently pull the sprouts apart. Serving them like this has been known to turn
even the most hardened sprout haters, but if you’re short on time, just quarter them.
SERVES 8-10 mins PREP 25 mins 1 Melt the butter in a shallow and coated in a buttery glaze. Can
COOK 20 mins EASY V saucepan over a medium heat be made up to four hours ahead and
until nut brown, then add the kept at room temperature, or cooled
50g butter carrots and star anise, and cook then kept chilled overnight.
500g carrots, thickly sliced for 5 mins until the carrots start to 2 About 5 mins before serving,
at an angle colour. Sprinkle over the sugar and bring the carrots back to a simmer,
1 star anise just cover with water. Season with stir through the sprout petals and
½ tsp caster sugar salt, then bring to the boil, reduce cook for 3-5 mins until just wilted.
400g brussels sprouts, trimmed and the heat to a steady simmer and GOOD TO KNOW vit c • 1 of 5-a-day • gluten free
gently pulled apart to separate the cook for 8 mins until most of the PER SERVING (10) 73 kcals • fat 5g • saturates 3g •
leaves into petals water has evaporated and the carbs 4g • sugars 4g • fibre 3g • protein 2g • salt 0.1g
carrots are just cooked through
Winter spiced sweet &

sour braised red cabbage
We’ve added mulled spices to make our red cabbage even more festive.
SERVES 8-10 PREP 20 mins 1 Tip the cabbage into a large pan the liquid has reduced to a sticky
COOK 1 hr 30 mins EASY V ❄ with the sugar, vinegar, cinnamon syrup. Once cool, will keep in an
and star anise. Season well. Put airtight container in the fridge for
1 red cabbage (about 1kg), quartered over a medium heat and bring to three days or frozen for up to two
and finely shredded a simmer, then cover, reduce the months. Reheat over a low heat.
100g light brown soft sugar heat and cook for 1 hr, simmering Stir in the butter before serving.
150ml red wine vinegar gently and stirring occasionally. GOOD TO KNOW low fat • vit c • 1 of 5-a-day •
1 cinnamon stick 2 Remove the lid, turn the heat up gluten free
1 star anise to medium and continue cooking for PER SERVING (10) 73 kcals • fat 1g • saturates 1g •
large knob of butter 20 mins, uncovered, until tender and
Microwaved crushed creamy celeriac tips

• If you want a
smooth purée,
Free up valuable hob and oven space by making this easy side in the microwave. simply blitz using
a blender rather
than mashing.
• If you don’t have
SERVES 8-10 PREP 5 mins 1 Tip the celeriac chunks into a to three months. Defrost in the a microwave, tip
COOK 25 mins EASY V ❄ microwavable bowl, then pour over fridge overnight and reheat in the celeriac, water
the lemon juice and 2 tbsp water. the microwave until piping hot. and lemon juice
into a saucepan,
1 large celeriac, peeled and chopped Cover, then microwave on high for 2 Sprinkle the celeriac with cover and simmer
into small chunks 15 mins, stir and microwave for a little more grated nutmeg gently over a low
½ lemon, juiced another 10 mins until soft. Mash and some celery salt, if you heat for 20 mins or
until the celeriac
2 tbsp crème fraîche or with the crème fraîche and butter, like, then serve. is soft enough
double cream then season with salt, pepper and GOOD TO KNOW 1 of 5-a-day • gluten free
to crush, then
50g butter a grating of nutmeg. Once cool, will continue with
the recipe.
freshly grated nutmeg and celery keep in an airtight container in the carbs 2g • sugars 1g • fibre 3g • protein 1g • salt 0.2g
salt (optional), to serve fridge for two days or frozen for up

christmas

SEASONAL SAUCES
Vegan gravy base Smoky bay

Vegetable skins add colour and flavour to this. Serve
as is for vegetarians and vegans, or use as an easy, bread sauce
make-ahead base for any other gravy. While it may feel wrong,
SERVES 8-10 PREP 10 mins for 2 mins. When everything is
singeing the bay leaves
COOK 40 mins EASY V ❄ starting to scorch, drizzle over the here gives the sauce a
oil, scatter in the herbs and sizzle subtle smoky flavour, but
1 onion, unpeeled, roughly chopped everything for 3 mins until softened.
2 carrots, unpeeled, 2 Scatter in the sugar and leave to
if you don’t like the idea,
roughly chopped caramelise for 1 min, then stir in the simply leave out that step.
4 mushrooms, sliced tomato purée and cook for 2 mins You’ll still have a lovely,
3 tbsp sunflower oil more until everything is deep red.
3 thyme sprigs Stir in the flour to make a thick
classic bread sauce.
3 bay leaves paste and cook for another 2 mins, SERVES 8-10 PREP 10 mins plus at
1 tsp light brown soft sugar then stir in the yeast extract, least 1 hr infusing COOK 30 mins
1 tbsp tomato purée splash in the red wine vinegar EASY V ❄
3 tbsp plain flour and simmer for another minute.
1 tsp yeast extract 3 Pour over the red wine and bubble 8 fresh bay leaves (on the branch, if
1 tbsp red wine vinegar (check the for 5 mins to reduce, then add the you have a bay tree)
label to ensure it’s vegan) stock and soy sauce. Bring to the 1 onion, sliced
150ml red wine or port (check the boil, then turn the heat down to 4 cloves
label to ensure it’s vegan) simmer gently for 30 mins. Strain 6 peppercorns, cracked
1.2 litres vegetable stock (check the the gravy through a fine sieve, 1 thyme sprig
label to ensure it’s vegan) pressing the veg against the mesh 500ml milk
1 tbsp soy sauce to extract all the flavour. Once cool, 100ml double cream
will keep in an airtight container in 100g fresh white breadcrumbs
1 Heat a large, dry saucepan or the fridge for three days or the freezer 40g butter
flameproof casserole over a high for up to six months. To reheat, stir freshly grated nutmeg, to serve
heat and cook the onions and in a pan over a low heat.
carrots for 3 mins until they start GOOD TO KNOW vegan • low fat
1 Scorch the bay leaves and branch
to squeak and burn a little. Add the PER SERVING (10) 80 kcals • fat 4g • saturates 0.4g • (if using) over a gas flame, using
mushrooms and continue to cook carbs 7g • sugars 2g • fibre 1g • protein 2g • salt 0.6g tongs to hold them, until charred in
places. Or, use a kitchen blowtorch.
Put the bay in a pan with the onion,
Easy cranberry cloves, peppercorns, thyme, milk

and cream. Bring to the boil, then
remove from the heat and leave to
& orange relish infuse for at least 1 hr or overnight.

2 Strain through a sieve into a clean
pan (saving a bay leaf to serve, if you
Fresh or frozen cranberries can be tricky to find, so like), then stir in the breadcrumbs,
we’ve used dried. What you end up with is a thick, bring to a simmer and cook for a few
minutes. Stir in most of the butter,
jammy relish that goes well with turkey or a nut roast. then season with salt, pepper and a
grating of nutmeg and pour into a
SERVES 8-10 PREP 5 mins 10 mins until the cranberries warmed serving bowl. Once cool, will
COOK 20 mins EASY V ❄ become plump and sticky. keep in an airtight container in the
2 Tip the mixture into a blender, fridge for two days or the freezer for
200g dried cranberries blitz to a purée, then return to the up to one month. Defrost overnight
300ml orange juice pan and simmer over a low heat for in the fridge and reheat over a low
60g light muscovado sugar 5 mins until thick and jammy. Leave heat until piping hot. Serve topped
to cool and tip into a serving dish or with the remaining butter, another
1 Tip the cranberries into a large pan jar. Will keep in the fridge for four grating of nutmeg and the reserved
with the orange juice and sugar, and days or freezer for up to six months. bay leaf, if you like.
bring to the boil. Turn down the heat GOOD TO KNOW vegan • low fat • gluten free PER SERVING (10) 137 kcals • fat 11g • saturates 7g •
to medium and bring to a gentle PER TBSP 34 kcals • fat 0.1g • saturates none • carbs 8g carbs 7g • sugars 3g • fibre 0.4g • protein 3g •
simmer, then continue to cook for • sugars 7g • fibre 0.4g • protein 0.1g • salt none salt 0.2g

christmas
TWIST
IT
BREAD
& ONION
SAUCE
For a bigger
onion flavour,
leave the
onions in the
milk rather
than straining
(but do
remove the
bay leaves),
then blitz
with the
breadcrumbs
before you
reheat the
sauce.

christmas
TIME PLAN
Maximise quality time spent with loved ones this Christmas using this handy
guide, then round off the meal with our make-ahead pud on page 92
Freeze-ahead Christmas Day

We’ve calculated this plan for serving the starter at 2pm. If you want to
These can be frozen a month
serve earlier or later, it’s easy to adjust the timings to your schedule.
ahead, then defrosted in the
fridge a day or two before.
9.15am 12.45-1pm
• Triple-nut roast & sage
stuffing (p56) • Remove the turkey from the fridge • Assemble the seafood starter,
then cover and set aside
• Winter spiced sweet & sour
• Start testing the turkey’s temperature
braised red cabbage (p60)
(it should be done by around 1pm) at
• Microwaved crushed 10.15am which point turn the potatoes
creamy celeriac (p60)
• Vegan gravy base (p62) • Heat the oven to 240C/220C fan/gas 9
and prepare the carrots and onions and
• Smoky bay bread sauce (p62) other bits for roasting the turkey 1.20pm
• Easy cranberry & orange
relish (p62) • Squash the potatoes and return to the
tray. oven at 220C/200C fan/gas 7
10.45am • Get the turkey gravy boiling and
strain into a saucepan
• Put the turkey in the oven and drop the
To keep chilled temperature to 190C/170C fan/gas 5
If not using the freezer, here’s • Use the next 2 hours to prepare
when you need to prep and chill anything you haven’t made ahead. Start 1.30pm
your sides, along with the turkey. by peeling and boiling the potatoes
• Put the stuffing in the oven • Reheat the piglets in blankets and the
Four days ahead stuffing in the oven with the potatoes
• Reheat the other sides that have
• Easy cranberry & orange been made ahead using the hob
relish (p62) 11:15am
• Put the piglets in pancetta blankets
in the oven
1.40-1.50pm
Three days ahead
• Winter spiced sweet & sour • Turn off the oven when everything you
braised red cabbage (p60) 11.35am have reheated is piping hot and the
• Vegan gravy base (p62) roasties are golden. Leave to keep warm
• Turn the piglets in blankets
2pm
Shoot director SARAH SNELLING | Food stylist ELLIE JARVIS | Stylist AGATHE GITS
Two days ahead 11.45am

• Serve the starter
• Turkey seasoning (p54) and
• Brush the turkey with oil and turn
seasoning the turkey
• Remove the stuffing and piglets in
• Triple-nut roast & sage blankets from the oven and set aside
stuffing (p56) 2.15pm
• Boil potatoes for roasties (p58)
• Smoky bay bread sauce (p62) • Serve the turkey and trimmings
12.15pm
• Microwaved crushed creamy
celeriac (p60) • Heat the oil for the potatoes
• Baste the turkey with more oil
Christmas Eve 12.20pm

• Make the pâté and prawns for the
seafood sharing platter (p52) • Put the potatoes
• Glaze the carrots and prepare in the oven
the sprout petals ready to cook
on the day (p60)

JOIN US FOR LUNCH WITH
BBC CHEF JOSÉ PIZARRO
Subscribers are invited to Broadgate Circle on 11 December
FREE
GOODY
BAG
WORTH £25
(see p16)
W SHARING MENU E
JAMÓN IBÉRICO
100% 5J acorn-fed
PAN CON TOMATE
Toasted bread, garlic and
Catalan tomatoes
W
e’ve teamed up with renowned
Spanish chef José Pizarro to plan a DATE CROQUETAS DE
special lunch at his London restaurant, Saturday 11 December JAMÓN IBÉRICO
100% 5J acorn-fed jamón croquetas
José Pizarro Broadgate. José’s restaurants serve
LOCATION COCA ESCALIVADA
simple, authentic, honest Spanish food, and he’s José Pizarro
created a special sharing menu for the event. WITH MONTE ENEBRO
Broadgate Circle, Roasted red pepper, aubergine and
Jamón Ibérico is one of the treasures of London shallots on flatbread
Spanish cuisine, and croquetas de jamón Ibérico
START TIME
PAELLA DE GAMBAS Y SÉPIA
is a signature dish on José’s menus. He works with Seafood rice with prawns
only the best-quality ingredients from Spanish 12.30pm
and cuttlefish
and British producers.
THE PRICE ENSALADA VERDE CON MIEL
José will join you for lunch, where you’ll enjoy Green salad with honey dressing
£80 per person for
a glass of sherry on arrival, followed by a seven- magazine subscribers, TORRIJAS CON CANELA, NATA
course sharing menu seated at tables of two. At including sherry MONTADA Y VINAGRE DE PX
the end of the afternoon, you’ll receive a goody on arrival Pan-fried brioche with cinnamon,
bag (see page 16) to take home. whipped cream and PX vinegar
@josepizarrorest @josepizarrorestaurants
TO BOOK visit goodfoodsubscriber.seetickets.com/go/pizarro

FOR QUERIES email bbcgfevents@immediate.co.uk
NOT A SUBSCRIBER? For a chance to attend exclusive events like this, subscribe today.
You’ll be the first to get invited to exclusive dinners, workshops, tastings and more.
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MEAL FOR ONE
TREAT
YOURSELF
While easy to make, this one-pan dish of duck with
potatoes, veg and sauce also has a sense of occasion
recipe BARNEY DESMAZERY photograph TOM REGESTER
Orange-glazed duck with 2 Carefully remove the pan from

duck-fat fondant potatoes the oven. Turn the cabbage, then TWIST
return the duck to the pan, skin-side IT
SERVES 1 PREP 5 mins up. Put back in the oven for 8 mins ORANGE-
COOK 40 mins EASY for pink meat, or 10 mins if you GLAZED
prefer the duck well done. LAMB
You can make
1 tsp sunflower oil 3 Remove the cabbage and potatoes this recipe with
1 small duck breast (200g) from the pan and keep warm in a lamb instead
2 medium Maris Piper potatoes, low oven. Put the pan with the duck of duck. Use
a chump of
peeled and cut so they have back on the hob over a high heat. lamb (about
flat sides Drizzle with the honey and pour 200g) or half
2 wedges of white or pointed over the citrus juice. Bubble the a rack, sizzle
on the fatty
cabbage liquid down to a sticky glaze for side in step 1,
1 tsp honey about 2-3 mins so it coats the duck, then continue
Shoot director SARAH SNELLING | Food stylist ELLIE MULLIGAN | Stylist AGATHE GITS
½ orange, clementine or satsuma, then spoon the glaze over. Remove with the same
cooking times
juiced the duck to a plate. Pour the stock as the duck in
50ml chicken stock into the pan, bring back to the boil steps 2 and 3.
and leave to bubble for 3-4 mins
1 Heat the oven to 220C/200C fan/ to create a syrupy sauce, adding
gas 7. Heat the oil in an ovenproof any juices from the plate. Carve the
frying pan over a medium heat. duck into thick slices and arrange
Season the duck and lay it skin-side on a warm plate with the potatoes
down on one side of the pan, then and cabbage. Pour over the sauce.
add the potatoes on the other side GOOD TO KNOW fibre • vit c • iron • 1 of 5-a-day
of the pan. Cook for 10 mins, but PER SERVING 574 kcals • fat 20g • saturates 6g •
lower the heat if the duck skin is carbs 50g • sugars 13g • fibre 8g • protein 44g •
salt 0.6g
browning too quickly – it should
be golden along with one side of
the potatoes. Remove the duck to &
a plate, then turn the potatoes. Add Next month, don’t miss
the cabbage wedges to the pan, then our vegetarian Christmas
dinner for one
put in the oven for 10 mins or until
the cabbage is slightly wilting.

christmas

family
kids’ christmas
kitchen
Enjoy the holidays together by making these fun crafts and treats
recipes CASSIE BEST AND LIBERTY MENDEZ photographs MIKE ENGLISH
Gingerbread
train, p71
Shoot director EMMA WINCHESTER | Food stylist KATE MARSHALL | Stylist LUIS PERAL

family
Melted snowman two pretzel ‘arms’ alongside the

giant buttons head. Decorate with two colourful
Children of all ages can help to chocolate ‘buttons’, then leave to
make these cute sweets. Give them set for at least 2-3 hrs or overnight.
as stocking fillers, or melt into 2 Draw black eyes and mouths,
warm milk for white hot chocolate. and an orange carrot nose onto
the marshmallow heads using the
MAKES 10 PREP 20 mins plus icing pens. Leave to set for 30 mins.
at least 2 hrs 30 mins setting You can then wrap the snowman
COOK 5 mins EASY V buttons in bags to give as gifts. Will
keep in an airtight bag or container
200g white chocolate in a cool, dry place for up to five days.
10 large white marshmallows PER SERVING 157 kcals • fat 7g • saturates 4g •
(ensure vegetarian, if needed) carbs 21g • sugars 18g • fibre none • protein 2g •
20 mini pretzel sticks salt 0.2g
handful of colourful sugar-coated

chocolates
black and orange edible icing pens
1 Melt the chocolate in a heatproof

bowl set over a pan of simmering
water, ensuring the bowl doesn’t
touch the water, or in 20-second
bursts in the microwave. Line
two baking trays with baking
parchment and spoon over puddles
of the melted chocolate, about 6cm
in diameter. Stick a marshmallow
‘head’ into the middle of each, then

family
, Gingerbread train combine. The dough will seem soft, then draw windows on the A pieces,
Create this cute, sweetie-filled but will firm up in the fridge. Cover spokes on the wheel pieces and
train for a fun festive centrepiece. and chill for at least 30 mins, or any other decorations you like,
The dough makes more than you’ll overnight. Will keep wrapped in adding the sprinkles and balls
need, but having extra makes it the freezer for up to two months. while the icing is still wet.
easier to cut out neat shapes rather 2 Heat the oven to 200C/180C fan/ 5 To assemble the driver’s carriage,
than re-rolling offcuts. Use the gas 6 and line two baking trays with use the icing to glue the two A
excess to make gingerbread people. baking parchment. Dust the work pieces to the B piece (for the taller
surface with a little flour and divide back of the carriage), then glue one
SERVES 10 PREP 45 mins plus the dough into two large balls. Roll of the D pieces to the front. For
chilling and 1 hr 30 mins setting each ball out to the thickness of a the second carriage glue the two
COOK 20 mins MORE EFFORT £1 coin and use the template below C pieces together with two D pieces.
V Gunbaked dough only to cut out the train parts A-D. You Use cans to support the sides while
will need two A pieces, one B piece, the icing sets, if needed (at least
175g dark muscovado sugar two C pieces and three D pieces, 30 mins). Glue three small wheels
85g golden syrup plus 10 small wheels (about 2cm in to both sides of the second carriage.
100g butter diameter) and two larger wheels Glue one large wheel at the back of
350g plain flour, plus extra (about 4cm in diameter). Use biscuit the driver’s carriage, on both sides,
for dusting cutters or the wide end of a piping then two small ones beside those.
1 tsp bicarbonate of soda nozzle to stamp out the wheels. Use Leave to set for another 30 mins.
1 tbsp ground ginger what remains for gingerbread stars 6 Use any leftover icing to decorate
1 tsp ground cinnamon or people, if you like. Transfer all the the train, sticking sprinkles and
1 egg, lightly beaten pieces to the prepared trays. silver balls to its sides. Leave to set
For the decorations 3 Bake for 10-12 mins, swapping the for a final 30 mins, then fill the
200g icing sugar trays around halfway through, until carriages with the wrapped sweets.
sprinkles and edible silver balls slightly risen and golden brown. The The assembled train will keep in
mixed wrapped sweets gingerbread will expand as it bakes, an airtight cake tin or on display
so trim back into shape while still (covered overnight to protect from
1 Put the sugar, syrup, butter and warm using a small sharp knife and dust) for up to four weeks.
a pinch of salt in a saucepan set the templates again. Leave to cool PER SERVING 389 kcals • fat 9g • saturates 6g •
over a medium heat and bubble completely on the trays. carbs 71g • sugars 44g • fibre 2g • protein 4g •
for 1-2 mins, stirring to combine. 4 For the decorations, mix the icing salt 0.5g
Remove from the heat and set aside. sugar with just enough water to
Tip the flour, bicarb and spices into make a thick icing the consistency
tip
MAKE IT VEGAN
a large bowl, pour over the warm of melted chocolate. Spoon into a Find a recipe for vegan gingerbread
syrup mixture and egg, stirring to piping bag and snip off the end, at bbcgoodfood.com.
n
Gingerbread trai
templates
4cm
A (x 2)
10 x 10cm L-shape
10 x 6cm rectangle
6cm
10cm
10cm
C (x 2)
D (x 3)
4cm
4cm
B (x 1) 4 x 6cm rectangle
10 x 4cm rectangle
10cm 6cm

Rudy the reindeer roulade a third of the egg white mixture to large bowl and beat with an electric
loosen, then gently fold in the rest whisk for 4-5 mins until smooth and
SERVES 8-10 PREP 40 mins plus of the egg white mixture until you creamy. Or, do this in a stand mixer.
cooling and chilling COOK 12-15 mins have a light batter. Pour this into the Add 2-4 tbsp boiling water from the
MORE EFFORT V prepared tin, spread out to the edges kettle and whisk until the mixture is
using a palette knife and bake for soft but still holds its shape. Spread
5 eggs, whites and yolks separated 12-15 mins until a skewer inserted a thin, even layer over the sponge,
150g light brown soft sugar into the middle comes out clean. then carefully roll it back up.
40g cocoa powder 3 Sprinkle caster sugar over a large 7 Spoon the remaining buttercream
caster sugar, for sprinkling sheet of baking parchment. Turn into a piping bag with a ‘grass’-style
For the buttercream the sponge out onto the sugared nozzle – that’s one with many small
200g salted butter parchment, then peel off the sheet holes in it that will create a ‘furry’
400g icing sugar that lined the tin. Cover with a clean texture. Place the rolled sponge on
25g cocoa powder tea towel, then leave to cool fully. a serving plate or cake stand. Pipe
For the reindeer decoration 4 While the sponge cools, make the buttercream all over the outside
100g caramel chocolate, melted the decoration. Spoon 2 tbsp of the of the roll, except the front. Squeeze
1 large pretzel, halved melted caramel chocolate over a as you start to pipe, then slowly lift
10g red fondant sheet of baking parchment and the nozzle away for longer strands.
10g black fondant spread it into a 10cm circle using 8 Roll a marble-sized piece of red
the back of the spoon. This will be fondant and attach to the middle of
1 Heat the oven to 180C/160C fan/ the reindeer face. Arrange the two the face using buttercream. Roll two
gas 4 and line a 35 x 25cm swiss pretzel halves at the top to make pea-sized pieces of black fondant
roll tin with non-stick baking antlers. Spoon 1 tsp of the melted into small boomerang shapes for
parchment. Beat the egg whites in chocolate onto the parchment and closed eyes and attach these above
a large bowl using an electric whisk spread into a small circle, then the nose with more buttercream.
or in a stand mixer until frothy and repeat three times (these will be the 9 Arrange the chocolate hooves on
just holding their shape. Add half hooves). Chill for 10 mins to set. either side of the roll. Pipe a little
of the light brown soft sugar, 1 tbsp 5 Trim the edges of the cooled buttercream on the front of the roll,
at a time, until the peaks turn glossy sponge, then with one of the shorter then attach the face. Will keep in an
and firm up. Set the bowl aside. ends closest to you, score along the airtight container for three days.
2 Beat the yolks with the remaining inside edge using a sharp knife. Roll PER SERVING (10) 490 kcals • fat 23g • saturates 14g •
brown sugar in a clean bowl using the sponge up from the scored edge, carbs 64g • sugars 62g • fibre 1g • protein 6g •
an electric whisk or in a stand mixer using the parchment to make it salt 0.6g
for 3 mins until pale and fluffy. Sift easier, then unroll and set aside.
in the cocoa and a pinch of salt, then 6 To make the buttercream, tip the
fold together to combine. Beat in butter, icing sugar and cocoa into a

family
Candy cane cookies

MAKES 12 large cookies
PREP 30 mins COOK 14 mins
EASY V
170g unsalted butter

115g caster sugar
300g plain flour
1 tbsp milk
1 tsp vanilla bean paste
green and red gel food colourings
1 Heat the oven to 190C/170C fan/

gas 5 and line two large baking trays
with non-stick baking parchment.
Beat the butter and sugar together
in a large bowl using a wooden
spoon or in a stand mixer until soft,
pale and fluffy, scraping down the
sides of the bowl as you go.
2 Tip in the flour, milk, vanilla bean
paste and a pinch of salt, and mix
everything together using a wooden
spoon until you have a dough.
Divide the dough into two pieces,
and set one half aside. Divide
that piece in half again. Colour one
half with red food colouring gel and
the other with green. They must be
a dark, intense shade because they
will lighten slightly as they bake.
3 Roll golf-ball-sized pieces of the
plain dough into 15 x 1cm sausages
between your palms, then repeat
with the red and green doughs. On
a work surface, lay a plain dough
sausage parallel to a red or green
one. Join the bottoms together, then
lightly twist along the length. Do
this gently – don’t be tempted to
press them together or the colours
may meld. One by one, carefully lift
each twist of dough, place on one of
the prepared trays and curl at the
top to form a hooked candy cane.
Repeat until all the dough is used
(you should have about 12 canes),
spacing them apart by about 5cm.
4 Bake for 12-14 mins until set
and slightly golden. Leave
to cool slightly on the
trays before transferring
to wire racks to cool
completely. Will keep
in an airtight container
for up to three days.
PER SERVING 238 kcals • fat 12g •
saturates 8g • carbs 29g • sugars 10g
• fibre 1g • protein 3g • salt 0.01g

NAUGHTY,
fes tive
NICE &
SPICE
Looking for the perfect way to finish
Christmas dinner? Perfect an indulgent,
lightly spiced Chocolate & Salted Caramel
Leaf Cake that everyone will save room for!
and share at Oetker.co.uk

family
Elf cereal 80g salted peanuts cranberries. Stir to combine. Will &
If a mischievous little elf will be 50g mini marshmallows (ensure keep in a sealed container for up to See Cassie and
Liberty live at the
visiting your house, make sure vegetarian, if needed) a week. Leave the cereal out for elves BBC Good Food
you’re on their nice list by leaving 100g dried cranberries or Santa’s reindeer, or pack into bags Show Winter at
out a bowl of their favourite cereal. and seal with pretty ribbon to give as Birmingham’s
NEC, 25-28
This snack mix can also be used as 1 Melt the chocolate in a small gifts. Or, enjoy as a snack while November.
‘reindeer food’, given as a gift or heatproof bowl set over a pan of watching a Christmas film. Turn to page
enjoyed as a movie night treat. simmering water, ensuring the bowl 102 for more
details or visit
doesn’t touch the water, or in the carbs 24g • sugars 17g • fibre 1g • protein 4g • salt 0.4g bbcgoodfood
SERVES 12 PREP 10 mins plus at least microwave in 20-second bursts. show.com to
2 hrs cooling COOK 5 mins EASY V Spoon blobs the size of a £1 coin book tickets.
onto a tray lined with baking
100g white chocolate, broken parchment, then press a pretzel
into small pieces into the middle of each. Scatter
80g pretzels with the sprinkles and leave to set
1 tbsp red, white and green for 2-3 hrs or overnight.
sprinkles, or a festive mix 2 Tip into a large bowl along with
50g red and green sugar-coated the sugar-coated chocolates,
chocolates peanuts, marshmallows and

family
easy crafts for kids
Christmas tree napkin

These napkins can also double up
as a festive place-card holder.
green square paper or

fabric napkins
gold card
mini pegs
glue
string, name tags and small tree
decorations (optional)
1 Lay a green napkin in front of you

so it looks like a diamond. Fold the
left and right corners into the
middle at such an angle that it
creates a point at the top.
2 Fold the bottom flap upwards to
the middle to make a long triangle
shape, like a Christmas tree. Turn
over so the flat side is facing up.
3 Cut out some stars from the card
and attach to the flat side of a peg
using glue. Clip the peg to the top of
the napkin to act as a star on the top
of the tree – this will also hold the
folded napkin together.
4 Drape string around the napkin
trees, if you like, and clip a name tag
under the peg to use the napkins as
place settings. You can also
‘decorate’ the napkins by scattering
over small tree decorations.
Glitter pasta decorations gold glitter, tapping the

String these glittery pasta bows excess onto a sheet of
from your tree in place of tinsel. newspaper so the glitter
can be re-used. Continue until
farfalle pasta all the pasta bows are covered,
paint brush then leave to dry for 30 mins.
PVA glue 2 Thread a needle with thick string,
red and gold glitter then carefully pierce through the
needle and string crimped middle of one of the pasta
bows so you can still lay the bow
1 Bring a pan of water to the boil flat. Tie a knot on either side to hold
over a medium heat and cook the it in place, then continue with the
pasta for 10 seconds until softened remaining pasta bows, alternating
slightly. Drain and leave until cool between red and gold until you have
to the touch. Brush the pasta bows threaded all the pasta and knotted
with the glue and cover with red or them in place.

YOU’RE GOING TO NEED A
BIGGER NUTCRACKER…
20%
DISCOUNT*
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placed before midnight
on 19th December.
USE CODE BGF20 AT
THE CHECKOUT.
Don’t worry, we’re not trying to steal your turkey or beef this Christmas.
But by adding some deliciously light seafood into your starters, you’re sure to
have plenty of room left for some extra roasties.
And to celebrate this festive season, we are giving all BBC Good Food readers
LJ! ę # KS
December. Use code BGF20 at the checkout. We even offer next day delivery
across the UK mainland.
Merry Christmas, and all the best for the new year.
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Create a special
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Give the perfect foodie gift
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unique and practical gift,
we have the solution. Why
not treat a friend or loved
one to a personalised
cookbook this Christmas? FROM
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JUST
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the BBC Good Food team.
From showstopper bakes
to weeknight family meals
and healthy lunches, there’s
something for everyone.
Customise your
cover and include a
personal dedication,
creating memories
for years to come.
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cookbook in time for Christmas at
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family
close connections
my 82-year-old grandma is
a social media star
During the pandemic, charity worker Dina Macki started cooking on social media
with her grandmother Bibi. They can’t wait to share their dishes this Christmas
words PUNTEHA VAN TERHEYDEN

Even though our food is reflective
of our rich heritage, Christmas
isn’t all that different. We have
a tree and eat all day
we delegated two people to puddings, others would

bring more anyway!’
Dina and her mum usually slow-cook shoulders and
Dina with guests
at a supper club
legs of lamb over the festive period. ‘We had a garlic
in Oman and rosemary Christmas-spiced one, and another
with an Omani twist known as shuwa, with cloves,
dried lime, honey, brown sugar, cardamom, black
pepper, dried chilli, cinnamon and ginger, mixed to a
I
n the very early hours of a Christmas morning, thick paste, wrapped in banana leaf and oven-cooked
Dina Macki and her mum Kamila, 61, are in tightly wrapped foil for five hours.’ The lamb is
already in the kitchen. A few doors down, her usually marinated for 48 hours beforehand, with
grandmother Hashum, known as Bibi, rises to set some meats cooked on low heat overnight and served
to work on her own Christmas offering. The family’s with saffron rice topped with fried onions, cashews
Zanzibarian-Persian-Omani dishes take hours to and raisins. ‘When we wake up on Christmas morning
perfect and weeks of family discussions to organise. the smell in the house is amazing. I usually also make
Dina, 27, who works for the Anglo-Omani Society, roast potatoes and carrots, with parsnips in honey
says, ‘Before the pandemic, our Christmas gatherings and mustard, and brussels sprouts fried in garlic
were huge. At least 40 of us would come together and butter then mixed with preserved lemons, chilli, and
everyone would get involved with the cooking.’ pomegranate molasses.’ Dina’s family food is
During the pandemic, however, Dina came home to influenced by coconuts from East Africa, meat dishes
Portsmouth from her job in London to be with her from the Middle East, spices from India, and fruits
family during lockdown. It was during this time that like figs and pomegranate from Iran. ‘Even though
Dina, who loves to cook, started including Bibi in her our food is reflective of our rich heritage, our
Instagram live cooking sessions. ‘I sat next to Bibi in Christmas isn’t all that different to most people’s. We
her little kitchen and documented daily what she was have a tree, eat all day and have lots of presents for the
cooking for my 19,000 followers on Instagram kids. Bibi makes everyone a stuffed animal – young
(@dinewithdina). Bibi pretended she wasn’t bothered and old! After, we watch TV and play Monopoly.’
but she loved how my followers were so keen on her It’s hard to know how exactly restrictions will
cooking. It kept her moving and mobile at a time when impact Christmas celebrations this year, but Dina
all we could do was be at home. It became a treasured hopes it’ll be a big one. ‘We didn’t get to have a big
part of my day and even though we’d always been Eid this year or last, and we’ve missed the usual big
close, cooking together brought us even closer. Now, I birthdays for Bibi. Hopefully we can all cram in
can’t be away from Bibi and I know she feels the same.’ together this Christmas and make up for lost time.’
Dina has changed how she works so she can be in
Portsmouth at least three days a week. ‘Being by Bibi’s &
side and learning all her cooking secrets and how she Next month, meet the writer behind
did things the traditional way was very special to me.’ the book Autistic-Friendly Cooking
Last year, Christmas was a very quiet affair for
Cooking for Dina, Bibi and their relatives with only a few
40 was no gathered together for a much more scaled-down day.
mean feat, Pre-pandemic, Christmas was a huge team effort.
‘Bibi always brings a Zanzibarian dish – coconut
with dishes sesame flatbread, known in Swahili as mkate wah
allocated to utufa, or mandazi (see recipe, right), or coconut and
different cardamom beignets (similar to doughnuts).’
family Cooking for 40 was no mean feat, with dishes
allocated to different family members. ‘Mum and
members I cooked all of the meats and joked that it’s best,
as nobody else could cook, even though they’re
all exceptional in the kitchen. One cousin sorted
the drinks, another made desserts. Even when
Dina with local
Omani fishermen

family
Mandazi
(coconut &
cardamom beignets)
These pillowy pockets of cardamom bowl and leave to rest in a warm place
and coconut are a cultural delicacy for for 1 hr 30 mins until doubled in size.
Omanis and Zanzibaris, from enjoying 3 Divide the dough into six pieces.
them as they are to mopping up curries Knead each piece lightly on a floured
at dinner. The cardamom spices them work surface, shape into a smooth
ever so delicately, while coconut is ball, then roll into flat circles about
there to keep them softer for longer. 1.5cm thick. Cut each ball into
quarters to give you four triangles.
MAKES 24 PREP 25 mins plus Cover with a clean tea towel and
2 hrs proving COOK 20 mins leave to rise for 30 mins.
MORE EFFORT V G 4 Heat the oil in a large pan over a
medium-high heat, ensuring it is no
400ml coconut milk more than two-thirds full. When it
7g fast-action dried yeast reaches 180C, you’re ready to cook. If
675g plain flour, plus extra for dusting you don’t have a cooking thermometer,
215g caster sugar carefully drop in one triangle – it
1 tbsp ground cardamom should rise to the top and puff up.
1 egg (optional) 5 Carefully drop the triangles into
1 litre vegetable or sunflower oil the oil, cooking in batches of three.
Cook for 2-3 mins, then carefully turn
1 Warm the coconut milk in a pan for them and cook for another 2-3 mins.
a few minutes over a low-medium If they turn dark brown very quickly,
heat until warm but not hot, then mix lower the heat. The mandazi should
in the yeast and set aside for 5 mins. look like they’re about to pop and
Tip the other ingredients into a large have a white rim around the middle.
bowl, except the oil, then add the warm Drain on kitchen paper and leave
coconut milk and yeast mixture. to cool a little before serving.
2 Knead the mixture in the bowl for Share your festive
GOOD TO KNOW vegan traditions with us using
15 mins by hand, or 7-10 mins in a PER SERVING 199 kcals • fat 6g • saturates 3g • #BBCGFCelebrateTogether
stand mixer until smooth. Cover the carbs 31g • sugars 9g • fibre 1g • protein 4g • salt 0.01g

TWO TWISTS
MINCE PIES Try a different spin on the season’s favourite bake

with two new ideas from the Good Food team
recipes BARNEY DESMAZERY & LIBERTY MENDEZ photographs TOM REGESTER
liberty
There always comes a time during
the festive period when you want to
bake your own mince pies. But if
you don’t have a muffin or cupcake
tin, the good news is, you don’t
need one for this recipe. My
hand-shaped pies are simple to Shop-bought
make, so they’re ideal for a low-key pastry and a free-form
Christmas baking session. I was shape makes these pies
inspired by the flavours of a a bit easier. The topping
florentine, including almonds, has added interest, too,
glacé cherries and dark chocolate thanks to the candied fruit
for something a little different. and drizzled dark
These flavours enveloped in crisp chocolate.
shortcrust and mincemeat are
a winning combination.
Liberty Mendez,
recipe developer

festive bakes
Go all-out by
making your own
pastry and giving the pies
a Christmas-tree-like swirl
of meringue. They take a bit
of extra work, but look
the part for a special
dessert.
barney
One year, after underestimating
the power of the gas oven at a
Christmas holiday cottage,
I burned the tops on a batch of
mince pies and had to come up
with a quick fix. It was a happy
accident as I cut the tops off,
quickly piped over some meringue
and pretended that this new
festive-looking ‘frosting’ was
completely intentional. They’ve
evolved since then to have a more
lemony zing – great with a cup
of tea or a glass of sherry, or
serve them as a festive dessert.
Barney Desmazery,
skills & shows editor

festive bakes
Easy florentine mince pies 1 Heat the oven to 200C/180C fan/ 3 Transfer the pies to the lined tip
gas 6 and line a large baking sheet baking sheet, spaced slightly For a more
MAKES 14 PREP 20 mins with baking parchment. Mix the apart. Brush the pastry with the traditional
COOK 20 mins EASY V mincemeat, orange zest, bourbon or milk and sprinkle with the sugar. look, omit
orange juice, ground almonds and Bake for 18-20 mins until golden the chocolate
and dust with
115g mincemeat (ensure vegetarian, cherries together in a medium bowl. brown, then leave to cool slightly. icing sugar.
if needed) 2 Unravel the pastry on its baking 4 While the pies cool, put the
1 orange, zested parchment and stamp out as many chocolate in a heatproof bowl and
1 ½ tbsp bourbon or orange juice circles as you can using an 8cm melt in 20-second bursts in the
30g ground almonds round cutter. Re-roll the offcuts microwave, or melt in a heatproof
60g glacé cherries, and stamp out more circles until bowl set over a pan of simmering
roughly chopped all the pastry has been used (you water, ensuring the bowl isn’t
375g sheet of ready-rolled should get about 14 in total). Spoon touching the water. Drizzle over the
shortcrust pastry 1 tsp of the mincemeat mixture into pies before serving. Will keep in an
1 tbsp milk the middle of each circle, leaving a airtight container for three days.
1 tbsp demerara sugar 2cm border. Gently fold the edges PER SERVING 205 kcals • fat 12g • saturates 4g •
50g dark chocolate of the exposed pastry inwards to carbs 21g • sugars 8g • fibre 2g • protein 3g • salt 0.2g
slightly cover the filling.
Lemon meringue 1 If making your own pastry, tip the oven on. The pies will keep covered
mince pies flour into a bowl and rub in the at room temperature for up to a day.
TWIST
butter using your fingertips until 3 For the meringue, tip the egg
IT
MAKES 12 PREP 30 mins the mixture resembles coarse whites into a clean bowl with the
MINI LEMON
COOK 20 mins MORE EFFORT breadcrumbs. Add the sugar, egg lemon juice and a small pinch of MERINGUE
V ❄ pastry only yolks, lemon zest and milk, then mix salt. Beat with an electric whisk to PIES
into a dough. Tip out onto a lightly soft peaks, then sprinkle over half For those
who don’t like
400g shop-bought or homemade floured surface and gently knead the sugar and continue to whisk mincemeat,
mincemeat (see tip and ensure until the pastry comes together, until you have soft peaks again. just swap it
vegetarian, if needed) being careful not to over-mix. Form Add the remaining sugar and for the same
amount of
½ lemon, juiced into a disc, cover and chill for at whisk until the meringue is glossy shop-bought
For the pastry (or use shop-bought, least 10 mins or up to two days. Will and stiff. Spoon the mixture into a lemon curd
and continue
see tip, right) keep frozen for three months. Defrost piping bag fitted with a star nozzle,
as stated.
250g plain flour, plus extra before using. While the pastry chills, then pipe swirls of meringue on top
for dusting mix together the mincemeat and of each pie. Slide the pies back into
125g butter, plus extra for the tin lemon juice in a medium bowl. the hot oven for 10 mins to brown
25g golden caster sugar 2 Heat the oven to 220C/200C fan/ the meringue. (You could also do
2 eggs, yolks only (use the whites gas 7 and lightly butter the holes of this using a kitchen blowtorch, if
to make the meringue, below) a 12-hole muffin tin. Roll the pastry you have one.) Serve warm. Once tips
1 lemon, zested out to the thickness of a £1 coin and completely cool, will keep in an
O If you prefer
to make your
4 tbsp milk use a 10cm round cutter to stamp airtight container for up to a day. own mincemeat,
For the meringue out 12 circles, re-rolling the offcuts PER SERVING 306 kcals • fat 11g • saturates 6g •
find a recipe on
2 eggs, whites only if needed. Use these to line the holes bbcgoodfood.com
1 tsp lemon juice of the tin, pressing them into the salt 0.2g O Short on time?
100g caster sugar base using a small ball of excess Use a 500g block
pastry. Spoon in the mincemeat, of ready-made
leaving a little gap at the top, and
& shortcrust pastry
instead of making
bake for 15 mins until the pastry is See Barney and Liberty at the BBC Good
your own
Food Show Winter at Birmingham’s
golden. Remove from the oven and NEC, 25-28 November. Turn to page
leave to cool a little, but keep the 102 for more information or visit
bbcgoodfoodshow.com to book tickets.

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CHRISTMAS TREASURES
PASTRIES
& PUDS
It’s the most wonderful time of the year for whiling
away a few hours in the kitchen – especially baking.
We’ve chosen a few of our favourite Christmas
recipes to inspire you this festive season

festive bakes
Blueberry & lemon

croissant bake
Arguably, one of the best things
about the holiday period is the fact
that you can have elaborate, sweet
breakfasts. This croissant bake is
quick to prepare and also makes
good use of any leftover croissants.
SERVES 6-8 PREP 12 mins

plus at least 30 mins soaking
COOK 40 mins EASY V
6 large croissants (leftover stale

croissants work well)
500g ready-made custard
250ml whole milk
150g lemon curd
250g fresh or frozen blueberries
(see tip below)
icing sugar, to serve (optional)
1 Cut each croissant in half, then

arrange in a medium-sized deep
baking dish, overlapping them
slightly to fit the dish.
2 Tip the custard into a small pan
and whisk in the milk. Warm over
a low heat for 3 mins until just
starting to steam. Whisk through
half of the lemon curd. Pour the
custard mixture over and around
the croissants, then set aside for Gluten-free sausage
30 mins-1 hr to allow the croissants roll wreath over the chutney. Spoon over the
to absorb some of the custard. These easy pastries make an ideal sausagemeat, then pat and press
3 Heat the oven to 180C/160C fan/ party snack as guests who are it into a thin, even layer using the
gas 4. Nestle the blueberries around gluten-free can also enjoy them. palms of your hands.
the croissants, then dollop over the If you like, serve with extra 3 Working with a long side facing
remaining lemon curd. Bake for chutney on the side for dunking. you, roll the pastry up, leaving the
35-40 mins more until the top is parchment behind, to create a long,
golden. Rest for 10 mins before SERVES 10 PREP 15 mins thin spiral. Cut into 3cm rounds
dusting with icing sugar, if you like. COOK 35 mins EASY (you should get about 10 in total).
Arrange on a baking sheet lined
carbs 43g • sugars 21g • fibre 3g • protein 7g • 6 gluten-free pork sausages with the baking parchment,
salt 0.5g ½ tsp mixed spice cut-side up in a circle to form
280g free-from ready-rolled the wreath, but leave a 5mm gap
tip puff pastry between them so they can puff up.
Try swapping out half the 2 tbsp red onion chutney, plus 4 Brush the beaten egg over the
blueberries for frozen cranberries extra to serve tops and sides of the rolls, then bake
for an extra-Christmassy twist.
1 egg, beaten for 25-30 mins until the pastry is
golden and crisp and the sausage
1 Squeeze the sausagemeat from is cooked through. Leave to cool
their skins into a bowl. Season and slightly on the sheet, then transfer
add the mixed spice, then mix to a board or plate alongside more
together with your hands. chutney to serve.
2 Heat the oven to 220C/200C fan/ GOOD TO KNOW gluten free
gas 7. Unravel the pastry on its PER SERVING 231 kcals • fat 15g • saturates 6g •
baking parchment, then spread carbs 17g • sugars 3g • fibre 2g • protein 6g • salt 0.7g

festive bakes
Christmas stollen with with the yeast and apple juice mixture
almonds & marzipan and stir to create a smooth dough.
Cover and leave to rise in a warm place
SERVES 10 PREP 1 hr 25 mins for 1-2 hrs until doubled in size, or in
plus at least 1 hr 30 mins rising the fridge overnight.
COOK 1 hr 15 mins EASY V 2 Drain the fruit and add it to the bowl
dough along with the nuts, spices and
100g mixed dried fruit with peel marzipan. Squish everything together
180ml apple juice with your hands, then turn out onto a
7g sachet fast-action dried yeast lightly floured work surface and knead
250g plain flour, plus extra until the fruit stays in the dough.
for dusting 3 Shape the dough into a sausage and
30g blanched whole almonds put on a baking tray lined with baking
large pinch of ground cinnamon parchment. Cover with a clean tea
large pinch of ground aniseed towel and leave to rise somewhere
or allspice warm for 30 mins-1 hr until it has
small pinch of ground cloves risen by about a quarter.
75g cold marzipan, cut into 4 Heat the oven to 180C/160C fan/
small pieces gas 4. Bake the stollen for 20 mins,
10g butter, melted then reduce the oven temperature to
1 tbsp icing sugar 150C/130C fan/gas 2 and bake for
another 25-30 mins until golden and
1 Tip the dried fruit into a heatproof firm to the touch. Remove from the
bowl and cover with 100ml hot water. oven and brush all over with the
Leave to soak. Warm the apple juice in melted butter. Dust with the icing
a small pan over a low heat for a few sugar and leave to cool completely
minutes, then add the yeast and set before slicing. Will keep wrapped in
aside for 10-15 mins (the yeast will an airtight container for a week.
start to bubble when it has activated). PER SERVING 190 kcals • fat 4g • saturates 1g • carbs 34g •
Meanwhile, tip the flour into a bowl sugars 15g • fibre 1g • protein 4g • salt none
Celebrate the festive season with the

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90 bbcgoodfood.com | Deli | 2021
CHRISTMAS Dairy | Fish | Sweet Things | Pantry | Wine, Beer & Spirits | Hampers & Gift Boxes
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MAKE AND STORE
CHRISTMAS
PUDDING For a glorious pud to round off the Christmas Day
meal, ours is laden with orange and figs, plus cocoa
for a hint of chocolate. If you prefer no booze, simply
replace it with the same amount of orange juice
recipe ESTHER CLARK photograph TOM REGESTER
Figgy orange 3 Butter a 1.5-litre pudding basin

Christmas pud and line the base with a circle of
baking parchment. Spoon in the
SERVES 10 PREP 15 mins pudding mixture, pressing it down
plus overnight soaking well with the spoon to pack it into
COOK 6 hrs EASY V the basin. Make a gap in the centre
using the back of the spoon (this
100g sultanas helps the pudding rise evenly, so it
100g raisins ends up with a flat base). Cover the
100g currants surface with a circle of baking
80g dried figs, chopped parchment. Layer a sheet of foil
50g mixed peel, chopped over a double-layer of parchment,
1 cooking apple, peeled, cored then fold together to create a pleat
and chopped into small pieces and use this to cover the whole
(250g prepared weight) basin. Secure by tying a piece of
2 large oranges, zested, 1 juiced kitchen string around the rim. Trim
75ml triple sec, plus extra to serve away the excess, then loop around
100ml stout another piece of string and tie it for
2 eggs, beaten a handle. Put an upturned saucer in
Shoot director SARAH SNELLING | Food stylist ELLIE MULLIGAN | Stylist AGATHÉ GITS
110g vegetarian shredded suet the base of a large pan, then lower
75g self-raising flour in the basin and fill the pan with
100g fresh breadcrumbs just-boiled water from the kettle so
40g cocoa powder it comes halfway up the sides of the
1 tsp mixed spice basin. Or, use a steamer if you have
225g dark brown soft sugar one. Cover with a lid and keep the
50g hazelnuts, chopped water simmering to steam the
butter, for the basin pudding for 6 hrs. Remove from
extra-thick cream or custard, the pan and leave to cool completely.
to serve To store, unwrap the pudding, then
cover with fresh parchment, foil and
1 Tip the sultanas, raisins, currants, string as before. Keep in a cool, dark
figs, mixed peel, apple, orange zest place for up to six months.
and juice, triple sec and stout into a 4 To serve, steam for 2 hrs as above,
large bowl. Stir everything together, then turn out onto a serving plate.
cover and leave to soak overnight. Drizzle with a little triple sec, if you
2 The next day, tip the eggs, suet, like, and carefully light the top.
flour, breadcrumbs, cocoa, mixed Serve with cream or custard.
spice, brown sugar and hazelnuts GOOD TO KNOW 1 of 5-a-day
into the bowl with the soaked fruit PER SERVING 441 kcals • fat 13g • saturates 5g •
along with 1/2 tsp salt and stir well carbs 67g • sugars 53g • fibre 4g • protein 7g •
salt 0.6g
with a wooden spoon to combine.

get ahead
Share your festive

traditions with us using
#BBCGFCelebrateTogether

get ahead
MAKE AND GIVE
PEARS IN
WHITE WINE
Make a batch of these poached pears and store in jars
to give as part of a homemade Christmas hamper
recipe CASSIE BEST photograph KIM LIGHTBODY
next month
White
chocolate
f lorentines
Shoot director CLOE-ROSE MANN | Food stylist ESTHER CLARK | Stylist RACHEL VERE
Vanilla & white wine same size as the pan to keep the pears 3 Meanwhile, sterilise two 1-litre jam jars
poached pears submerged and the liquid from evaporating (see tip, below). When the pears are cooked
too quickly). Set aside. Tip the sugar, and still hot, transfer to the jars with any
MAKES 2 x 1-litre jars (serves 8) cinnamon sticks, vanilla seeds and pod, aromatics from the pan. Top up with the
PREP 15 mins COOK 30 mins EASY V cardamom, wine and 200ml water into the poaching liquid so the pears are covered.
pan. Peel strips of the lemon zest, avoiding Seal and leave to cool. Will keep for up to six
300g caster sugar the pith. Drop in the strips of zest, then months in a cool place. Serve with ice cream
2 small cinnamon sticks warm over a low heat until the mix is or hot chocolate sauce, if you like.
1 vanilla pod, split and seeds scraped out steaming and the sugar has dissolved. GOOD TO KNOW low fat • 1 of 5-a-day • gluten free
10 cardamom pods 2 Peel the pears, leaving the stalks intact. PER SERVING 143 kcals • fat 0.2g • saturates none • carbs 31g •
300ml white wine (we used chardonnay) Slice in half lengthways through the core, sugars 31g • fibre 4g • protein 1g • salt 0.01g •
1 unwaxed lemon then use a melon baller or small, sharp

10 small, firm pears (we used Forelle) knife to remove the hard core and pips. STERILISING JAM JARS
ice cream or hot chocolate sauce, Carefully place the pears in the steaming Heat the oven to 140C/120C fan/gas 1.
to serve (optional) liquid, then turn up the heat to medium- Wash the jars in hot, soapy water, then
low and bring to a simmer. Cover the rinse well. Put on a baking sheet and
1 Before you start, cut out a circle of surface with the circle of baking put in the oven for about 10 mins to dry
baking parchment using a large pan as a parchment and cook the pears for fully. If using Kilner jars, boil the rubber
template. (This is called a cartouche, and 20-30 mins, or until they can be pierced seals, as dry heat will damage them.
will cover the pears later – it should be the with the tip of a knife with little resistance.

Freezable
canapés
Take the stress out of entertaining by getting ahead on your
party nibbles. All of these recipes can be prepared weeks
ahead, then just defrost, reheat and assemble on the day
recipes SHIVI RAMOUTAR photographs LOUISE HAGGER
Pork & chilli 1 Heat the oil in a large frying pan

over a medium heat and fry the shallot,
lettuce cups lemongrass, garlic and chilli for 3 mins

until fragrant. Add the pork mince and
stir-fry for about 10 mins more until the
MAKES 24 PREP 25 mins pork is cooked through and browned. Add
COOK 15 mins EASY ❄ pork mince only the fish sauce, sugar and lime juice, and
cook for a couple more minutes until the
1 tbsp vegetable oil pork is coated in the mixture. To freeze,
1 shallot, thinly sliced leave to cool completely, then transfer to a
1 lemongrass stalk, finely chopped freezer bag, seal and lay flat in the freezer (so
4 garlic cloves, grated the mince stays in a thin layer). Will keep
1 birds-eye chilli, finely chopped for up to two months. Defrost in the fridge
500g pork mince overnight before using. Reheat in a dry
1 tbsp fish sauce frying pan over a low heat until piping hot.
1 tsp dark brown soft sugar 2 Divide the pork mince between the
2 limes, juiced lettuce leaves and garnish with the spring
2 Little Gem lettuces, leaves separated onions, carrots and herbs, then serve.
thinly sliced spring onions, shredded GOOD TO KNOW gluten free
carrots, finely chopped coriander leaves PER SERVING 42 kcals • fat 3g • saturates 1g • carbs 1g •
and mint leaves, to serve sugars 0.5g • fibre none • protein 4g • salt 0.2g

get ahead

get ahead
Sweetcorn fritters with

avocado & crispy chorizo
MAKES 28 PREP 20 mins 1 Tip the sweetcorn, spring onions, 3 Mix the mashed avocado with the
COOK 20 mins EASY ❄ flour, eggs, paprika and milk into coriander, lime juice, oil and chilli
a large bowl, season and mix well. flakes, if using, then season to taste.
400g can sweetcorn, drained 2 Heat the oil in a large frying pan Will keep in an airtight container in
4 spring onions, finely chopped over a medium heat. Spoon 1 tbsp the freezer for two months. Defrost
4 heaped tbsp plain flour of the batter into the pan to make in the fridge overnight before using.
2 eggs, beaten a mini fritter (you should be able to 4 If the fritters have been frozen
2 tsp paprika (smoked or sweet) fit three or four in the pan at a time, and defrosted, heat a drizzle of oil
5-6 tbsp milk depending on the size of the pan) in a frying pan over a medium heat
1 tbsp vegetable oil, plus a drizzle and cook for 4-5 mins, turning and fry the fritters for a few seconds,
130g chorizo, cut into 1cm cubes halfway through, until golden. then flip and fry for a few seconds
finely sliced chives, to serve Remove to a plate lined with kitchen more until hot and crisp. Remove
For the avocado paper and repeat with the rest of to a serving platter.
1 large ripe avocado, peeled, stoned the batter, being careful not to 5 Add the chorizo to the pan and fry
and mashed overcrowd the pan. (You should over a medium-high heat until crisp.
1 tbsp finely chopped make about 28 fritters.) To freeze, Top each fritter with a little of the
coriander leaves leave to cool completely, then transfer avocado mixture, the chorizo and a
½ lime, juiced to a tray and open-freeze until solid. sprinkle of chives before serving.
1 tbsp olive oil Transfer to a freezer bag, seal and PER FRITTER 72 kcals • fat 5g • saturates 1g •
pinch of chilli flakes (optional) freeze for up to two months. Defrost carbs 4g • sugars 1g • fibre 1g • protein 3g • salt 0.2g
in the fridge overnight before using.

get ahead
Jamaican veggie patties

MAKES 40 mini patties PREP 25 mins softened. Add the garlic, 2 tsp of the Defrost in the fridge overnight before
plus cooling COOK 45 mins curry powder and the herbs, and stir using or bake the patties from frozen.
EASY V ❄ until fragrant, about 30 seconds. 4 Heat the oven to 220C/200C fan/
2 Add the mixed vegetables, stock, gas 7. Arrange the patties on a
1 tbsp vegetable oil sugar and hot pepper sauce, if using. baking tray lined with baking
1 onion, finely chopped Turn the heat up to high, bring the parchment. Whisk the turmeric
3 large garlic cloves, crushed mixture to the boil, then reduce the and remaining 1 tsp curry powder

3 tsp mild curry powder the heat to low, cover and simmer into the beaten egg, then brush this
3 tbsp finely sliced chives for about 10 mins. Add the bread, over the patties. Bake for 18-20 mins
2 tbsp chopped thyme leaves then continue to simmer over a low (or 25 mins from frozen) until the
250g mixed diced vegetables heat for another 8-10 mins, stirring pastry is golden and cooked through,
(a mixture of sweetcorn, carrots, occasionally until thickened. Taste then serve immediately.
peas and peppers is great) for seasoning and leave to cool. PER SERVING 72 kcals • fat 4g • saturates 2g •
100ml vegetable stock 3 Roll the pastry out on a lightly carbs 6g • sugars 1g • fibre 1g • protein 1g • salt 0.1g
1 tsp brown sugar floured surface to a 5mm thickness.
1-2 tsp hot pepper sauce (optional) Stamp out 16-20 circles (about 8cm
1 slice of any bread of your choice in diameter) using a biscuit cutter,
&
See Shivi at the BBC Good Food
(about 60g), torn into small pieces then spoon the cooled filling over Show Winter at Birmingham’s NEC,
500g block shortcrust pastry one half of each pastry circle. Fold 25-28 November. Turn to page
plain flour, for dusting the other half of the pastry over to 102 for more information or visit
bbcgoodfoodshow.com to book tickets.
1 tsp ground turmeric enclose the filling and create a
1 egg, beaten semi-circle then crimp the edge
with a fork to seal. To freeze, put the
1 Heat the oil in a deep saucepan patties on a baking tray lined with
over a medium heat and cook the baking parchment and open-freeze
onion with a small pinch of salt for until solid. Transfer to a freezer bag,
8-10 mins, stirring regularly until seal and freeze for up to two months.

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Show highlights
Take your tastebuds Ready, steady:

on a journey Get Baking!
Put your palate to the test The Get Baking! stage is the
at our brand-new tasting place to go to pick up sweet
theatres. Take part in and savoury inspiration.
tutored wine tastings or Learn how to make the
head to the Fabulous Food perfect gluten-free bakes or
Finds Tasting Theatre to a fabulous showstopper for
discover new flavours. your festive table.
Join your favourite

chefs live
We have so much more up our
sleeve, including our world-class Enjoy a tipple Dine in style
Big Kitchen line-up! Tom Kerridge, Tantalise your tastebuds The exclusive Lexus
James Martin, Michel Roux, Nadiya and find your new favourite Lunch Club is back this
Hussain and the Hairy Bikers will festive tipple. We have it all November. It’s the ideal
covered from gin to whisky. place to sit back in luxury
all be cooking live. It’s now decision
Drop by the Anglesey Spirit while indulging in a superior
time… who will you choose? Company. They first joined three-course meal inspired
Book your Big Kitchen session us in 1999, and have been by some of the best chefs
before they sell out! with us ever since! from around the world.
Gifts for your favourite foodie Roll up your sleeves

Make sure you bring your Christmas shopping Learn from the masters and take
list with you, as you’re sure to find all the foodie part in hands-on workshops.
presents you need, from sweet treats, to fiery Looking to hone your skills after
cooking sauces and fancy kitchen gadgets. trying a lockdown sourdough?
Among the fantastic companies at the Show, Pick up top tips to make the
Kin Knives is a family-run business founded by ultimate loaf from Good Food’s
Tony Murland. They have been with us for over Barney Desmazery or join
20 years – their bespoke Japanese knives are Liberty Mendez as she shares
always a popular gift. the secret to getting perfectly
shaped macarons, every time.
Plus, for all the aspiring young
chefs, Eva Humphries will be
hosting Kids’ Classes.
Book your workshop on
our website!
Subscribers save 20%** using your unique 10-digit number when booking
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baking
DELICIOUS
Scanpan
cookware is
oven proof up
to 260°C
MADE IN DENMARK
Distributed in the UK by HAUS | Follow us on Instagram #scanpanUK

family
CELEBRATING
DIWALI
Learn all about the festival of lights and mark the
occasion with a comforting rice pudding recipe
from food writer Roopa Gulati photograph MIKE ENGLISH
D
iwali represents the triumph Indian rice Simmer for 40 mins, stirring often
of good over evil, light over pudding (kheer) to prevent the rice scorching on the
darkness and wisdom over This silky rice pudding is studded base of the pan, until the rice has
ignorance. It’s linked to the legend of with dried fruit and has a sweetly broken down and is very soft.
Lord Rama, who was sent into exile for spiced, floral flavour. 3 Stir in the sugar and continue to
14 years, but was able to return home cook until it has dissolved. Scoop
after defeating the forces of evil. SERVES 6 PREP 15 mins out the cardamom pods using a
The festival spans five days and COOK 45 mins EASY V slotted spoon and discard these.
features different ceremonies each day, 4 Stir in the cream, then slowly add
with the third being the main event. In ½ tsp saffron strands the rosewater and enough of the
the weeks leading up to it, people will 2 litres whole milk saffron and its soaking liquid to just
redecorate their homes, buy clothes 20 green cardamom pods, pierced lightly flavour the kheer. Stir in the
and jewellery and exchange gifts. It’s with the point of a knife almonds. Drain the raisins and stir
also a season of parties and outdoor 100g basmati or long-grain rice these in, then serve hot or leave to
food festivals, which build up the 100g caster sugar cool completely and chill first.
excitement ahead of the celebration. 100ml double cream GOOD TO KNOW gluten free
On Diwali night, most Hindus offer 2 tsp pure rosewater PER SERVING 414 kcals • fat 24g • saturates 13g •
prayers to Ganesh, a god representing 2 tbsp flaked almonds, toasted carbs 51g • sugars 37g • fibre 1g • protein 14g •
salt 0.4g
good fortune and wisdom for the 50g raisins, soaked in hot water
coming year, and Lakshmi, the goddess
of wealth. Sweetmeat offerings are 1 Put the saffron strands in a small
placed in front of the deities and small bowl and cover with 2-3 tbsp warm
clay lamps (called diyas) are arranged water. Gently push the strands
inside homes and outdoors. These are against the side of the bowl with the
said to attract Lakshmi, so she’ll bestow back of a teaspoon – this will help
blessings and prosperity. Firework release the flavour and colour. Set
displays usually follow, but in recent aside to soak until needed.
years they have been scaled back due 2 Pour the milk into a large,
to noise and air pollution concerns. But, heavy-based pan set over a medium
this doesn’t dampen the party – there’s heat and tip in the cardamom pods.
still a lavish dinner to enjoy. Bring to the boil, then scatter in
Snacks could be kebabs, samosas, the rice and reduce the heat to low.
bhajis or aloo tikki (griddled potato
patties) and the main may include meaty
curries or a feast of veggie dishes. But,
sweetmeats are the stars. Halwai shops
offer these and savoury snacks, but
home cooks also make barfi and
shortbread-like biscuits known as nan
khatai. There’s also gulab jamun (syrupy 4 November
dumplings), kheer (try mine, right) and
halwas made with wholemeal flour,
Diwali
There are five days of
carrots and semolina, which are enjoyed
Diwali, this year from
throughout the day and for dessert. 2-6 November, with the
main event on
4 November
Roopa Gulati lived in India for 20 years, working as a

chef at the Taj Hotel, and a writer and broadcaster. After
her return to the UK, she was food editor at UKTV’s Good
Food channel and a restaurant reviewer at Time Out for
15 years. As a freelance journalist, she researches for
TV shows and contributes to BBC Good Food. Her latest
book is India: The World Vegetarian (£20, Bloomsbury
Absolute). @roopagulati @roopagul

Turkey meatballs with
fresh tomato sauce
SERVES 4 PREP 30 mins COOK 30 mins EASY
1 small onion, finely chopped

4 tsp, plus 1 tbsp Crisp ‘n Dry
1 tsp dried oregano
400g cannellini beans in water, drained
and rinsed
500g turkey mince
2 handfuls fresh breadcrumbs
2 tbsp milk
700g fresh ripe tomatoes
2 garlic cloves, finely chopped
½ tsp dried chilli flakes
100ml white wine (optional)
1 tbsp tomato purée
handful fresh parsley, chopped
handful fresh basil, chopped
400g penne or fusilli pasta
crusty bread, to serve
grated parmesan, to serve
1 Fry the onion in 2 tsp of Crisp ‘n Dry

for 5 mins over a medium-low heat until
soft. Add the oregano and some
seasoning. Cook for a further min, then
Need
tip into a large bowl and allow to cool.
2 Crush half the cannellini beans with
a fork and set the whole beans aside
for later. Add the crushed beans, turkey
mince and breadcrumbs to the onions.
Using your hands, mix well to combine.
Add the milk and mix again, then cover
a hero?
and chill.
3 Put the tomatoes in a large pan and
cover with boiling water. Leave for
2 mins, then drain. Leave to cool a little,
then remove the skins and roughly chop
the flesh. In the same pan, fry the garlic
in 2 tsp Crisp ‘n Dry for around 1 min
over a low heat until aromatic.
4 Add the chilli flakes and wine, then stir
When you’re craving a hearty home-cooked dish, make in the tomatoes, including the purée, and
season. Cook for 5 mins, then add the
yours the very best with a little help from Crisp ‘n Dry remaining cannellini beans. Simmer for
another 5 mins, until the sauce has
sk just about any savvy modified ingredients or recognised thickened slightly, then turn off the heat
A cook which ingredients

they couldn’t live without,
and chances are a good,
reliable cooking oil will be one of
them – and it doesn’t get much
allergens – because who wants those
in their cooking?
The clever folks at Crisp ‘n Dry have
even designed a non-drip, easy-pour
bottle to avoid any of those accidental
and stir in most of the parsley and basil,
reserving a little for garnish.
5 Roll the turkey mixture into 16 balls,
then heat the remaining oil in a large
frying pan over a medium-high heat.
Add the meatballs and cook for 5 mins,
then reduce the heat to medium and
better than Crisp ‘n Dry. ‘oil overload’ moments. Plus, it’s made cook for a further 7-10 mins, turning
Made from 100% rapeseed oil, this from more than 50% recycled plastic frequently until golden on all sides.
unsung hero of the British kitchen is and is fully recyclable. 6 Meanwhile, boil the pasta for 2 mins
less than pack instructions. Drain,
as perfect for roasting and frying as From crunchy roasties to delicious
reserving a couple of spoonfuls of the
it is for basting and browning. Suitable homemade curries, Crisp ‘n Dry can starchy water. Add the pasta and
for both vegan and vegetarian diets, help elevate your dishes like never
rapeseed oil is high in omega-3 and is before. Of course, the proof is in the
lower in saturated fat than sunflower, tasting, so why not give these tasty Transfer to a serving dish and place
the meatballs on top. Scatter over
olive and even coconut oil. It’s also free turkey meatballs a try? They’re sure the remaining herbs and serve with
from artificial trans fats and genetically crusty bread and grated parmesan.
festive extras
TOM KERRIDGE
CHRISTMAS EVE
FOR TWO
BBC chef and Good Food podcast
host Tom Kerridge creates a special
menu to share before the big day
photographs JONATHAN GREGSON
There’s a pace and rhythm about cooking a would work at any other point over the holidays
menu for two that I really like – you can stagger when you want a bit of quality time with just
your jobs so you get all the elements right, and one other person. I’ve gone with the full three
you’re not rushed when it comes to serving. courses should you want to go all-out, but the
I’ve written this menu with that in mind. The salmon or risotto alone would make easy but
starter is made ahead and the dessert cooked equally luxurious one-course suppers. Though
from frozen, leaving you just the therapeutic my menu isn’t vegetarian, I’ve purposely kept it
task of stirring the rich risotto on the day. For meat-free, as there’s so much poultry, beef and
me, this menu is all about Christmas Eve, as ham happening during other meals at this time
that’s the first time I get to wind down, but it of year. Happy Christmas, Tom x
MENU
Gin-cured salmon ‘salad’
Cheesy truffle risotto your way
Flourless chocolate fondants
Tom Kerridge is a BBC presenter and chef-owner of The

Hand and Flowers, The Coach and The Butcher’s Tap in
Marlow, Kerridge’s Bar & Grill at The Corinthia Hotel, London,
as well as The Bull & Bear in Manchester. Catch up on our
Trade Secrets podcast with Tom and Marverine Cole at
bbcgoodfood.com/podcast. @ChefTomKerridge
CHRISTMAS
NOVEMBER 2021 bbcgoodfood.com 107
Gin-cured
salmon
‘salad’, p110

festive extras
Cheesy truffle
risotto your way,
p110

Gin-cured salmon ‘salad’ For the salad 2 After 48 hrs, lift the salmon out
Whether you’re cooking for two or 1 small Granny Smith apple, cored of the cure mixture and rinse under
TWIST
a crowd, cured salmon is an ideal and cut into matchsticks cold running water to remove the
IT
Christmas starter as there’s very 1 long or 2 small shallots, peeled and excess. Pat dry with kitchen paper,
PINK GIN-
little work involved in preparing it finely sliced into rings then wrap and chill until needed. CURED
and what you end up with feels 1 tsp capers Will keep well wrapped and chilled SALMON
very special. My version is made ½ lemon, zested and juiced for two days. To give this
salmon an
with a splash of gin, as the 1 tbsp chopped dill fronds, plus 3 When you’re ready to serve, carve attractive pink
botanicals work well with salmon, extra fronds to serve the salmon into thin slices and fan blush, grate
but this isn’t essential. You can 3 tbsp cold-pressed rapeseed oil out slightly over two plates. For a small raw
beetroot and
replicate the flavour without using To serve the salad, mix the apples, shallots, add to the
the alcohol by simply adding 2 tbsp crème fraîche capers, lemon zest, half the lemon cure mix for
juniper berries to the cure. 2 heaped tsp smoked juice and the dill together in a bowl. the salmon.
Wear gloves
lumpfish caviar Season with a small pinch of salt. as beetroot
SERVES 2 PREP 30 mins plus shop-bought blinis (optional) Divide the salad between the plates, will stain.
48 hrs curing NO COOK EASY piling it next to the salmon. Drizzle
1 Mix together the sugar, salt, fennel the salad with the rapeseed oil and
80g demerara sugar seeds, lemon zest and gin. Pour half remaining lemon juice, then top the
70g sea salt the mixture into a large plastic salmon with the crème fraîche,
½ tsp fennel seeds container, then lay the salmon on caviar and a dill frond each. Serve
½ lemon, zested top, skin-side down. Pour over the with blinis, if you like.
4 tbsp gin, or use 1 tbsp crushed rest, spreading it over the fish with GOOD TO KNOW vit c • omega-3 • gluten free
juniper berries your hands so it is fully covered. PER SERVING 536 kcals • fat 39g • saturates 5g •
300g skin-on salmon fillet, cut from Cover with a lid and chill for 48 hrs, carbs 9g • sugars 9g • fibre 2g • protein 31g • salt 2.7g
the middle of the fillet if possible flipping the salmon over after a day.
Cheesy truffle parmesan rinds, or use a vegetarian addition – only add another ladleful
risotto your way alternative (add as many as you once the previous addition of stock TWIST
With all the amazing truffle have) has been completely absorbed. You ITS
products on the market now, small handful of flat-leaf parsley, may not need all the stock, but keep TRUFFLE
I was inspired to come up with stalks only (saving the leaves adding it until the rice is cooked & WILD
MUSHROOM
a comforting main course that to serve) through with a very slight bite, RISOTTO
makes use of them. It doesn’t ½ tsp black peppercorns about 15-20 mins. Remove the pan Fry 100g
matter if it’s truffle oil, paste, salt To serve from the heat and stir in the most sliced wild
mushrooms in
or an actual truffle (if you’re lucky 2 chestnut mushrooms of the grated parmesan, the truffle 25g butter, then
enough to have one), this is the 1 hazelnut paste, mascarpone and seasoning. stir in with the
recipe to showcase it. But, if you truffle or extra virgin olive oil, Leave to rest for 3-4 mins. last bit of stock.
TRUFFLE &
don’t love truffles or can’t get hold for drizzling 4 Divide the risotto between warm SQUASH
of any truffle-related products, bowls. Grate over the mushrooms RISOTTO
swap it out for whatever ingredient 1 First, make the stock. Tip the and hazelnut using a small, fine Cut 300g
squash into
you prefer to combine with cheese. stock into a large pan with any grater, then scatter with the parsley cubes, drizzle
parmesan rinds, the parsley stalks, leaves. Drizzle with the truffle oil or with olive oil
SERVES 2 PREP 5 mins reserved onion skins and trimmings extra virgin olive oil, then season and roast at
220C/200C fan/
COOK 30 mins EASY V and the peppercorns. Bring to the with sea salt flakes and black gas 7 for
boil, then reduce the heat to a pepper before serving. 30 mins. Stir
15g butter simmer and bubble gently for most in with
1 tbsp olive oil 10 mins. Keep warm over a low heat. the last ladleful
of stock, and
1 onion, finely chopped (save the 2 Melt the butter and olive oil in salt 2.6g
scatter the rest
skin and trimmings for the stock) a large, shallow saucepan over a over to serve.
150g risotto rice medium heat and cook the onion for TRUFFLE
TURKEY
100ml white wine 5-6 mins until soft. Add the rice and RISOTTO
20g parmesan or vegetarian cook for 2-3 mins more, stirring to Use turkey
alternative, finely grated coat the grains in the oil. stock instead of
chicken and add
2 tbsp truffle paste 3 Splash in the wine and cook until 100g leftover
1 tbsp mascarpone it has evaporated. Start adding the chopped turkey
For the stock warm stock, a ladleful at a time, breast with the
last addition
750ml vegetable or chicken stock stirring it into the rice after each of stock.

festive extras
&
See Tom
cooking live
at the BBC
Good Food
Show Winter at
Birmingham’s
NEC, 25-28
November.
Turn to page
102 for more
details or visit
bbcgoodfood
show.com to
book tickets.
Flourless
chocolate fondants
These are the lightest chocolate
fondants because they’re flourless, 1 For the filling, pour the cream into from the heat and gently fold in the
and a melty middle is guaranteed a saucepan and warm over a low whipped egg mix to combine. Fill
thanks to the truffle centre. How heat until steaming. Remove from each mould just a third of the way
you flavour the middle is up to you the heat and stir in the chocolate up with the fondant mixture, then TWIST
– I’ve gone with brandy, but you and brandy until the chocolate has drop a chocolate truffle onto the IT
MOCHA
could swap that for rum, cream melted and the mixture is smooth. middle of each. Spoon over enough FONDANTS
liqueur or keep it booze-free. This Tip into a small bowl, sprinkle over of the remaining fondant mixture to For a
recipe makes four, but as the a small pinch of sea salt and chill come two-thirds of the way up the background
coffee flavour,
fondants are freezable, you can for at least 1 hr until set. When sides of the moulds – you need to add a shot of
save a couple for another time. ready, it should be firm enough to leave the final third free to allow espresso or
roll into a ball. Divide the mixture for rising. Freeze for at least 4 hrs. 4 tbsp strong
MAKES 4 PREP 30 mins plus into four and roll each portion into Will keep frozen for two months. black coffee
to the melted
1 hr chilling and 4 hrs freezing a ball, then put on a plate or tray 3 To bake, heat the oven to 200C/ chocolate in
COOK 10 mins EASY V ❄ and keep chilled until needed. 180C fan/gas 6. Put as many step 1. You
2 Melt 25g of the butter in the fondants as you want to cook on a could also
flavour the
75g butter microwave and use this to brush the baking tray and bake for 15-18 mins middle with a
1 tbsp sifted cocoa powder insides of four mini pudding moulds until the tops have formed a crust drop of coffee
100g dark chocolate (at least or ramekins. Dust with the cocoa, and the fondants are starting to cream liqueur.
70% cocoa solids) shaking out any excess. Tip the come away from the sides of the
2 eggs chocolate and remaining butter into moulds. Leave to rest for 1 min, then
50g golden caster sugar a small heatproof bowl set over a loosen by running a cutlery knife
4 chocolate truffles pan of simmering water, ensuring around the sides of the moulds.
ice cream or crème fraîche, to serve the bowl doesn’t touch the water, Turn out onto plates and serve
For the filling and stir until melted and combined. with ice cream or crème fraîche.
100ml double cream Beat the eggs and sugar together in PER SERVING 603 kcals • fat 48g • saturates 28g •
50g dark chocolate a separate bowl using an electric carbs 27g • sugars 22g • fibre 5g • protein 8g •
3 tbsp brandy, whisky or dark whisk for 4-5 mins until pale and salt 0.5g
rum (optional) fluffy. Remove the chocolate mix

Why does hen welfare matter?
What do the labels on eggs mean?
What is RSPCA Assured?
Find the answers at:

rspcaassured.org.uk
festive extras
SEASONAL
WINTER’S
FINEST
Fruit and veg can steal the show at a Yuletide
gathering, whether in a savoury squash tart or
pavlova piled high with apples. Along with these
recipes from Esther Clark, learn to grow chard
with Emma Crawforth of BBC Gardeners’ World
photographs LOUISE HAGGER
T
his month’s true star is the apple. British-grown varieties are
actually at their best at this time of year, especially Russet, Pippin
and Cox, which all have delicious texture and a slightly tart flavour.
Baked apples are a real treat – leave them whole but remove the core, then
pack the gap in the middle with mincemeat before baking and drizzling
with whisky cream. Or, if you’re looking for an alternative to traditional
Christmas pudding, why not make a grand pavlova? Apples aren’t a classic
topping, but once baked, they soften and work a dream with the crisp
meringue shell – that’s especially so when paired with maple and
pecans, as on page 115. Slow-cooked apples are a joy, too, and make
a great base for chutney to serve with cheese and crackers.
Chard is a thick, leafy vegetable with a rich, earthy flavour that’s
not dissimilar to spring greens or cavolo nero. Wilt and combine
with mascarpone for a decadently creamy tart filling (find the recipe
on page 116). It’s just as lovely tossed through pasta with anchovies and
lemon zest for a simple midweek meal, or simply wilted with melted butter
and nutmeg to enjoy alongside roast beef. Look for both standard and
rainbow varieties at the greengrocers, and don’t discard the stem – you
can chop those and add to soups and stews for a delicious depth of flavour.
Finally, don’t forget passion fruit. This tropical gem is at its peak in
winter, and when ripe, its brightly coloured pulp is sharp and fragrant.
Choose passion fruits with dark, wrinkly skin to ensure they’re ready
to eat. Cook the pulp down into a zingy curd, then sandwich between
sponge cakes or serve with thick yogurt and a sprinkling of granola. It
can also be folded into semifreddo, an Italian ice cream-style dessert
made with eggs, cream and sugar. It’s a fantastic pudding for Christmas,
as it can be prepared and frozen ahead of time, then simply sliced on the
day. Try combining it with white chocolate and crunchy pistachios, as
I’ve done on page 116, for a sweet taste of sunshine in winter.
Esther is a freelance recipe writer and food

stylist who trained at Leiths School of Food
& Wine, before working as a chef in Italy.
She loves to cook for friends at home and
particularly enjoys creating recipes using
new ingredients and seasonal produce.
@esthermclark

Creamy chard,
squash & parmesan
tart, p116

festive extras
Maple, apple
& pecan pavlova
SERVES 10 PREP 45 mins plus at least
6 hrs cooling COOK 3 hrs 30 mins V
6 large egg whites

250g caster sugar a guide, then flip over onto a baking heat. Cook gently for 7-10 mins until
150g light brown soft sugar sheet. Beat the egg whites to soft the sugar melts and turns amber –
½ tsp white wine vinegar peaks in a clean bowl using an do not stir, but swirl the pan
TWIST
2 tsp cornflour electric whisk or in a stand mixer. occasionally. Tip the mixture over
IT
MAPLE PEAR
140g pecans, ½ finely chopped, Gradually add both of the sugars, the pecans and leave to cool, then & PECAN
½ left whole 1-2 tbsp at a time, whisking break up into small pieces. PAVLOVA
vegetable oil, for the baking continuously until the mixture 3 Heat the oven to 200C/180C fan/ This pavlova
would work
parchment is thick and glossy. Whisk in gas 6. Toss the apples with the just as well
For the topping a pinch of salt, the vinegar and lemon juice, cinnamon, brown sugar with pears in
6 tbsp caster sugar cornflour, then fold through the and maple syrup in a roasting place of the
apples. Simply
5-6 Cox or Pippin apples, cored chopped pecans. Dollop the tin and bake for 15-20 mins until use 4 pears in
and cut into 6-8 wedges meringue into the centre of circle, tender. Leave to cool. Pour the step 3, cored
1 lemon, juiced spreading it to the edge of the circle baking juices into a pan and simmer and cut into
wedges, then
1 tsp ground cinnamon using a spatula or palette knife and for 3 mins until slightly reduced. roast for the
3 tbsp light brown soft sugar creating a dip in the centre. Bake on Leave to cool slightly. same amount
3 tbsp maple syrup the lower shelf of the oven for 2 hrs 4 For the cream, beat the sugar, of time.
For the cream 30 mins-3 hrs, then turn off the oven vanilla and cream together to soft
30g light brown soft sugar and leave the meringue to cool peaks using an electric whisk, then
1 tsp vanilla bean paste inside for at least 6 hrs or overnight. fold through the yogurt. Spoon this
400ml double cream 2 Line a baking sheet with baking over the pavlova, then top with the
100g thick Greek yogurt parchment, brush with a little oil, baked apples, praline and baking
then spread out the whole pecans juices from the apples.
1 Heat the oven to 110C/90C fan/ on it. For the topping, tip the caster GOOD TO KNOW gluten free
gas 1/4. Draw a 22cm circle on a sheet sugar and a small pinch of sea salt PER SERVING 602 kcals • fat 32g • saturates 15g •
of baking parchment using a plate as into a small saucepan set over a low carbs 72g • sugars 70g • fibre 2g • protein 5g • salt 0.2g

Creamy chard, squash using a cutlery knife, then swiftly add VEG Q&A
& parmesan tart 8-10 tbsp ice-cold water, a little at a time,
stirring until it starts to clump together. Emma Crawforth
SERVES 6 PREP 40 mins plus 3 hrs chilling Form into a disc with your hands, adding is a qualified
COOK 1 hr 20 mins MORE EFFORT a little more water if the pastry feels dry. horticulturist,
V Gpastry only Wrap and chill for 1 hr. At this stage, the trained at the Royal
pastry will keep frozen for two months. Botanic Gardens,
400g acorn or butternut squash, peeled, 2 Toss the squash with 1 tbsp oil, most of Kew, and is the
deseeded and cut into 2-3cm slices the thyme leaves and seasoning. Arrange gardening editor for
3 tbsp olive oil on a baking sheet and roast for 15 mins. BBC Gardeners’ World. This month,
½ bunch of thyme, leaves picked, plus Heat the rest of the oil and the butter in she advises on growing chard.
a few sprigs to serve a frying pan over a medium heat and
1 tbsp butter cook the shallots with a pinch of salt for
5 banana shallots, thinly sliced 15 mins until caramelised. Add the sugar When is chard ready?
2 tsp light brown soft sugar and vinegar, and cook for 3 mins more. Chard can be harvested as baby or
1 tbsp sherry vinegar Season, then leave to cool slightly. mature leaves, so it’s ready to pick
400g chard, leaves chopped (reserve 3 Steam the chard leaves in a steamer as soon as the leaves reach the size
the stem to use in soups or stews) basket for 3 mins. Tip into a tea towel you prefer. Mature leaves will be
40g parmesan or vegetarian and squeeze out the excess water. Roughly ready nine weeks after sowing.
alternative, grated chop, then mix with two-thirds of the
100g mascarpone hard cheese and the mascarpone. Season. What time of year does it grow?
30g blanched hazelnuts, 4 Put a baking sheet in the oven to heat In the warmest areas of the country,
roughly chopped up. Roll the pastry out between two sheets you’ll be able to pick leaves all year
chicory salad, to serve of baking parchment to a 40 x 30cm round. Otherwise, you can harvest
For the pastry rectangle. Transfer to a baking tray on from early spring to late autumn
180g unsalted butter its parchment, then peel off the top layer. outdoors, or pick baby leaves from
250g plain flour Spoon over the shallots, leaving a 3cm a windowsill planter any time. Sow
½ tsp fine sea salt border. Top with the chard mixture, the outdoors from April to August. Late
1 egg, beaten with a splash of milk, rest of the cheese and the squash. Fold the sowings will generally overwinter to
for glazing pastry border slightly over the edge of the provide leaves for spring harvests.
filling, then brush with the egg wash. Chill
1 An hour before making the pastry, wrap for 1 hr. Slide the tray onto the hot baking Are there different varieties?
the butter and chill in the freezer until sheet and bake for 35-40 mins. Scatter For the most productive crops,
firm. Heat the oven to 200C/180C fan/ over the remaining thyme and the choose white-stemmed varieties,
gas 6. Tip the flour into a large bowl with hazelnuts. Serve with a chicory salad. such as ‘Fordhook Giant’. Chards
the salt, stir, then unwrap the end of the GOOD TO KNOW calcium • folate • vit c • 2 of 5-a-day
with coloured midribs look great in
chilled butter and coarsely grate into the PER SERVING 646 kcals • fat 46g • saturates 25g • carbs 43g • a vegetable plot, such as ‘Bright
seasoned flour. Stir everything together sugars 7g • fibre 4g • protein 12g • salt 1g Lights’ (vivid yellow, orange, red and
pink) or deep-red ‘Rhubarb Chard’.
Passion fruit & white the base of the bowl into a second, larger How easy is it to grow your own?
chocolate semifreddo bowl filled with cold water and keep This is one of the easiest crops to
whisking until completely cooled. grow. It’s good-looking and doesn’t
SERVES 10 PREP 15 mins plus overnight 2 Melt the chocolate in a heatproof bowl demand much. A common problem
freezing COOK 10 mins EASY V G in 20-second bursts in the microwave, or is ‘bolting’, or the plant producing a
in a heatproof bowl set over simmering flowerhead. Although this can ruin
vegetable oil, for the tin water, as in step 1. Whip the cream to soft many other leafy crops, it’s easy to
50g caster sugar peaks in another bowl using an electric cut back a chard flowerhead and
4 eggs whisk and fold the chocolate into it, along continue to harvest leaves from it.
200g white chocolate with the passion fruit, lemon zest and Fungal leaf spots can disfigure old
450ml double cream juice. Using a large metal spoon, add a leaves, but these can be discarded.
6 large ripe passion fruits, halved spoonful of the whipped egg mixture and
and pulp scooped out stir to loosen before folding in the rest. What’s your favourite way
1 large lemon, zested and juiced Tip the pistachios into the prepared tin, to cook or eat chard?
80g pistachios, roughly chopped, spoon over the semifreddo mixture and Swiss chard is a fantastic stir-fry
plus extra to serve smooth the surface. Cover with cling film ingredient for taste, texture and
and freeze overnight. Will keep frozen for colour. The midribs and stems are
1 Oil a 900G loaf tin and line with up to a month. Remove from the freezer crunchier and cook more slowly
cling film. Tip the sugar and eggs into 15-20 mins before serving. Dip a sharp than the green leaf blades, so you
a heatproof bowl set over a pan of knife into boiling water, then slice. can either separate them to cook
simmering water, ensuring the bowl GOOD TO KNOW gluten free
the midribs for longer or cook whole
doesn’t touch the water, then whisk PER SERVING 404 kcals • fat 33g • saturates 18g • carbs 18g • and enjoy the different textures.
until pale and doubled in volume. sugars 17g • fibre 3g • protein 7g • salt 0.2g
Remove from the heat and plunge

festive extras
TWIST
IT
RASPBERRY
RIPPLE
& WHITE
CHOCOLATE
SEMIFREDDO
For a fruity
semifreddo,
omit the
pistachios then
crush 100g
raspberries
(defrosted
from frozen
are ideal), then
fold through
the mix before
it goes in the
loaf tin.

3-5 DECEMBER
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festive extras
1 I N G R E D I E N T – 3 WAY S
STEM
GINGER
Sticky, spicy stem ginger is a storecupboard jewel at this time
of year. Add it to desserts, stuffing or root veg, and use the
syrup in cocktails, dressings and marinades
recipes CASSIE BEST photographs JONATHAN GREGSON
Food director Cassie has been creating recipes for

BBC Good Food for over 10 years. She loves coming
up with new and innovative family-friendly dishes
as well as putting a fresh spin on comfort food
favourites and classic bakes. @CassieCooks

Dark & stormy fruit cake ½ tsp baking powder pan, then the stem ginger, eggs and
Make this Christmas cake a couple 2 tsp mixed spice vanilla. Stir with a wooden spoon
of months in advance, if you can, 1 tsp ground cinnamon until there are no pockets of flour.
and feed it with rum to give it time 1 tsp ground ginger 4 Tip the mix into the tin, level the
to mature and develop deep flavour 5 balls of stem ginger, chopped top with a spatula and bake on the
and texture. But, if you can’t face 5 medium eggs middle shelf of the oven for 2 hrs
thinking about Christmas until 1 tsp vanilla extract until cooked through and golden.
a week or so before the big day, Remove from the oven, poke holes
it will still be delicious. 1 Put the mixed dried fruit in a large into the top with a skewer and
pan with the rum, butter, sugar and spoon over 2 tbsp rum. Leave to
SERVES 10-12 PREP 25 mins citrus zest and juice. Set the pan cool completely in the tin.
COOK 2 hr 10 mins EASY V ❄ over a medium heat, bring to the 5 Once cool, peel off the baking
boil, then reduce to a simmer and parchment, then wrap in fresh
1kg mixed dried fruit or mixed heat until the butter has melted. parchment and store in an airtight
dried fruit with mixed peel (we Leave to cool for 30 mins. cake tin. Feed the cake with 1-2 tbsp
used a mixture of raisins, 2 Meanwhile, heat the oven to rum every fortnight, or up to four
sultanas and currants) 150C/130C fan/gas 2. Line a deep times until you ice it. Don’t feed the
150ml spiced rum, plus extra 20cm cake tin with a double layer cake for the final week to give the
for feeding of baking parchment, then wrap a surface a chance to dry before icing.
250g butter double layer of newspaper around Once iced, the cake will keep in a tin
200g dark muscovado sugar the outside and secure with string. for four weeks. The uniced cake will
1 orange, zested and juiced 3 Tip the flour, ground almonds, keep in the freezer for six months.
1 lemon, zested and juiced baking powder and spices into a GOOD TO KNOW 2 of 5-a-day
175g plain flour large bowl. Add the cooled fruit mix PER SERVING (12) 645 kcals • fat 26g • saturates 12g •
125g ground almonds along with the syrupy liquid in the carbs 85g • sugars 74g • fibre 3g • protein 9g •
salt 0.6g
Sticky ginger-glazed 3 balls of stem ginger, finely away the skin, leaving a layer of fat.
ham hocks chopped, plus 1 tbsp syrup Put the ham hocks on a tray lined TWIST
A glorious glazed gammon is a from the jar with foil and bake for 30 mins until IT
favourite at Christmastime, and the fat starts to crisp. EASY EGGS
the best bit is often the sticky, 1 Put the ham hocks in a large 4 Remove the ham hocks from BENEDICT
For an easy
sweetly spiced exterior. By using saucepan with the star anise, the oven and brush over half of the brunch, serve
ham hocks, the meat is more peppercorns, bay and orange slices, spiced ginger glaze. Return to the the shredded
affordable and you get a higher then pour over the ginger beer. If oven for another 20-30 mins, then ham hock on
toasted muffin
ratio of glaze to meat – a win win. there’s not quite enough liquid to brush with more glaze every halves topped
Serve the shredded meat with a cover the hocks, top up with water 10 mins until the ham hocks have with poached
decadent mac ‘n’ cheese side on until they are submerged. Bring to a thick, sticky crust and the meat eggs and
shop-bought
Christmas Eve, then keep any a simmer, then reduce the heat so is tender. Serve warm or leave to go hollandaise
leftovers for sarnies (with lots only a few bubbles break the surface cold and eat with gherkins or slaw, sauce.
of mustard and slaw) or a pie now and then. Partially cover with bread and mustard. Will keep
on Boxing Day. a lid, bring to the boil and cook for covered in the fridge for up to five
1 hr 30 mins, topping up with water days or frozen for three months.
SERVES 4-6 PREP 10 mins to keep the hocks submerged as GOOD TO KNOW gluten free tip
COOK 2 hrs 30 mins EASY ❄ needed. When ready, the meat PER SERVING (6) 629 kcals • fat 34g • saturates 11g •
The ham
should feel tender but should not carbs 18g • sugars 18g • fibre 0.1g • protein 63g • hocks will likely
salt 8.8g have been
2 ham hocks (about 1.6kg each), fall away from the bone.
smoked or unsmoked 2 Remove the ham hocks from the pre-soaked
to remove
3 star anise stock to a board using tongs and excess salt,
10 black peppercorns leave until cool enough to handle. but double-
2 bay leaves Heat the oven to 180C/160C fan/ check with
your butcher.
1 orange, thickly sliced gas 4. Combine the mustard, sugar, If they haven’t
750ml ginger beer allspice, stem ginger and ginger been soaked,
3 tbsp Dijon mustard syrup in a bowl. cover in cold
water and soak
75g dark muscovado sugar 3 When the hocks have cooled in the fridge
½ tsp ground allspice slightly, use a sharp knife to cut overnight.
Drain and
continue with
the recipe.

festive extras

festive extras
Fig & ginger caramel trifle 1 Heat the oven to 200C/180C fan/ of this over the cake layer using the
It wouldn’t be Christmas without gas 6. Place the figs in a baking dish back of a spoon or a spatula.
a trifle, and this glam version is a cut-side up, then sprinkle over the 3 Pour the cream and ginger syrup
great pud to serve after the main sugar and squeeze over the orange into a large bowl and whisk until the
event. You can swap the figs for juice. Bake for 10 mins until the figs cream is lightly whipped and just
poached pears, if you prefer. have softened and are juicy but still holding its shape. Spread half the
holding their shape. Leave to cool. whipped cream over the caramel
SERVES 8-10 PREP 25 mins 2 Cut the ginger cake into 1cm-thick layer, then top with any remaining
COOK 10 mins EASY V slices, then use these to line the ginger cake pieces, the rest of the
base of a 1.5-litre trifle bowl in a caramel and remaining cream. Top
8 ripe figs, halved single layer (you may need to cut with the reserved figs and drizzle
2 tbsp caster sugar these to fit; reserve any pieces you over any remaining roasting juices.
1 orange, juiced don’t use). Arrange the figs around Will keep chilled for up to 24 hrs.
240g shop-bought ginger cake the edge so the cut sides can be seen PER SERVING (10) 787 kcals • fat 54g • saturates 32g •
50ml spiced rum (optional) through the glass (reserve a few figs carbs 67g • sugars 61g • fibre 5g • protein 6g •
397g can caramel for the top). Pour most of the the salt 0.3g
2 balls of stem ginger, finely roasting juices from the figs over
chopped, plus 3 tbsp syrup the cake layer along with the rum,
from the jar if using. Mix the caramel with the
900ml double cream stem ginger and gently spread half

Perfect portions
Cut down on your food Chosen, frozen easy to cater for different dietary needs
and ready to pick and tastes. Plus, with everything from
waste this Christmas and Naturally, Fieldfare’s frozen range divine pastries to a selection of fish
shop more sustainably features lots of fruit and vegetables, dishes, including crispy scampi, savoury
from the juiciest berries to the sweetest pastry parcels, like sweet chilli and
with Fieldfare’s delicious peas, but there’s plenty more to choose goat’s cheese filo tarts, and other
loose frozen range from. In fact, the range is perfect for show-stopping centrepieces, you can
helping you put together an impressive have lots of tasty dishes waiting in the
e’re all guilty of over- Christmas spread, without ending up freezer for any unexpected guests.
W stocking the fridge

sometimes – not just
at Christmas, but
throughout the year. According to
sustainability charity WRAP, that
with too many leftovers.
You’ll find crunchy green beans
already sliced and ready to go, potato
gratin made with creamy emmental
cheese, and much more for the main
Only the best, perfectly ripe produce
is selected and picked in season, and
because it’s naturally preserved
through freezing, all the freshness
and nutrients are locked in, so you can
amounted to 6.6 million tonnes of food course. For dessert, there’s a wide look forward to wonderful ingredients
going to waste last year in the UK. choice of handmade treats, including throughout the year, without worrying
Fieldfare’s flavoursome loose frozen apple strudel with a lovely hint of about short use-by dates.
range is the ideal way to help you cinnamon and heavenly salted caramel Fieldfare’s range is available in farm
reduce your food waste. and chocolate honeycomb cheesecake. shops, garden centres, independent
Having fine-tuned its unique pick- Thanks to the individual portioning of stores and selected Co-op stores
your-own system over the last 40 years, many of Fieldfare’s products, it’s super across the UK.
Fieldfare is the UK’s leading expert in
delectable loose frozen food. This
#ChooseLooseChallenge
convenient way of shopping allows you You probably already buy loose fresh produce, so why not try it with frozen?
to choose what you want and scoop Take part in Fieldfare’s #ChooseLooseChallenge #frozenfoods campaign
exactly the amount you need (ideally and start picking your own loose and individually portioned frozen food.
into your own reusable container), so You can post about it on social channels using #ChooseLooseChallenge and
you can enjoy tasty food with nothing tag @fieldfarefrozenfood to encourage your friends and family to try it too.
to throw away!
For more information and to find your nearest

Fieldfare stockist, visit field-fare.com
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B O O ST YO U R
cooking skills
Get confident in the kitchen with tips and advice from the Good Food team
Watch our THIS

skills videos on MONTH
entertaining this Christmas
at bbcgoodfood.com/video
We love to see what you’re making,
too: share your recipes on our
BBC Good Food Together
Facebook page and on Instagram
#wearebbcgoodfood
Use up your
leftovers and
more tips, p129
Mix a festive
tipple, p132
NEX T L E V E L
LO B S T E R
R M I D O R
T H E dinner party dish
Reinvent the classic sauce (overleaf )
with a lighter cream Upgrade your
cheeseboard,
p134

NEXT LEVEL
CRACK
Lobster thermidor AND ROLL

Extracting the leg meat
from the spindly legs using
a rolling pin or wine bottle is
a bit of extra prep, but it’s
recipe BARNEY DESMAZERY photograph JONATHAN GREGSON worth it for another
mouthful or two of
SERVES 2 as a main, 4 as a starter PREP 1 hr COOK 30 mins MORE EFFORT lobster.
WHY
For a celebratory starter or
main course, lobster thermidor
is about as classic as they
come. But, many traditional R
THE FLOU
versions are made with a heavy FORG ET a uce is thicke
ned
rm id or s
sauce, which often masks the Usually, the a kes it heavie
r and
h ic h m
subtle flavours of the lobster with flour, w e. Here,
a fis h -p ie -style sauc
instead of complementing it. more like thickened w
ith
e is sim p ly
Here, we’ve given the dish a the sauc bster meat.
to lig h tly coat the lo
much-needed makeover while cream
retaining its original charm
and sense of occasion. We’ve
made it lighter and focused on
the flavour of the lobster, but
it’s still rich – the tricks we’ve
employed boost the shellfish
taste and make it feel even
more luxurious. We also
waste as little of the precious
lobster meat as possible.
SMALLER IS
W H AT T O B U Y SWEETER
We’ve opted for slightly
2 cooked lobsters (about 500g smaller lobsters as these are

each), defrosted if frozen, the sweetest and easiest to
reserve the shell and scraps come by, but a larger 750g
for the sauce (below) lobster will feed two as
chips or boiled baby potatoes a main course.
and a green salad, to serve
For the sauce
25g butter
2 banana shallots or 3 small
shallots, finely chopped
100ml white wine or vermouth EASY PICKINGS FRESH OR
500ml fish stock Look for pre-cooked FROZEN?
100ml double cream lobster to save you the Freshly cooked lobster
1 tsp English mustard time and trauma of will be more tender and
½ lemon, juiced preparing live ones. Or, flavoursome, but frozen lobster
handful of parsley leaves, if you want to cook your is a lot cheaper and still works
chopped (or use a mix of own, use our guide on well for this recipe. Use
parsley, chervil, chives and bbcgoodfood.com. whatever is available and
tarragon) best suits your budget.
30g finely grated parmesan

skills next level
S H E LL
ING OU
Don’t dis T
– they im
card the
lobster s HOW TO MAKE IT
part gre hells
flavour, s at seafoo
o we’ve d
to add d used the 1 Snap the claws and smaller legs
epth to t m
he sauce away from each lobster. Cut the main
.
section in half lengthways using a large
chef’s knife, and scoop the contents of
the head cavities into a bowl, then
remove the dark vein from the tail meat
and discard. Remove the tail meat, chop
into large chunks and put in another
bowl. Lay the empty shells cut-side up
on a baking tray and set aside.
2 Crack the claws and knuckles, then
pick out all the meat using a skewer or
lobster pick. Roughly chop and add to
the bowl with the tail meat. Put any
shards of shell into the bowl with the
head meat. Use a rolling pin to roll along
the length of the small, spindly legs and
push out the meat, then tip into the bowl
with the claw and tail meat. Again, put
any broken shells into the bowl with the
head meat. The lobster can an be prepped
up to a day before. Cover and chill the
meat and broken shells until needed.
3 To make the sauce, heat the butter in
a large saucepan over a medium heat
and cook the shallots for 5-6 mins until
HERBAL
soft and golden. Add the broken shells
NOTES
TWIST and head meat, then turn up the heat
Soft herbs add fresh
IT and cook for 2 mins more. Splash in the
flavour. A mix of chives,
CREAMY wine or vermouth and bubble for 2 mins
LOBSTER to reduce. Pour over the stock and
parsley, tarragon and chervil PASTA
is traditional, but if that’s If you wanted cream, bring to the boil, then continue
too expensive, stick to to stretch to cook for 10-12 mins until the mixture
one lobster has reduced and thickened. Turn the
just parsley (as we’ve between four
done here). people, the heat off and leave to cool slightly, then
lobster meat, pour into another saucepan through a
sauce and fine mesh sieve, pressing the shells and
herbs can be
tossed through meat against the mesh with the back of
400g cooked a spoon to extract all the sauce. Stir in
long pasta the mustard and lemon juice, then taste
(spaghetti,
linguini or
for seasoning. The sauce can be made the
tagliatelle). day before, covered and kept chilled.
4 Heat the grill to high. Spoon the claw
CE
E CHOI g, oozy and tail meat into the empty reserved
CHEES in g a meltin
a n u s that shells. Reheat the sauce over a low heat
Rather th d d ar o r gruyère
ke che until warmed through, if needed, then
cheese li r the dish
, we’ve
rp ow e san stir through the herbs. Spoon the sauce
can ove k lin g of parme
a spr in n, and over the lobster meat in the shells, then
chosen g o ld en brow next month
nice ly
– it turns nity.
sprinkle with the parmesan and put
adds a s
ubtle sali Chocolate under the grill for 4-5 mins until the
roulade sauce is bubbling and the cheese lightly
Don’t miss our golden. Serve with chips or boiled small
December issue, on sale potatoes and a green salad.
2 December
GOOD TO KNOW calcium
Subscribe to and never carbs 6g • sugars 6g • fibre 2g • protein 51g • salt 2.6g
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update
skills top tips
CHRISTMAS SKILLS
Top tips for entertaining

How to make all your festive gatherings, including the big day itself, go smoothly
5
EASY THRIFTY WAYS
TO BE A GOOD HOST
1 Warm shop-bought bread in the oven before serving

and put out dishes of butter to soften for spreading.
2 Serve tap water in a pretty jug or glass bottle with
slices of citrus fruit, and keep a supply of ice to hand.
3 Prepare a playlist that’s long enough to cover the
whole evening – nobody wants to hear the same
song over and over again.
4 Sort out your ambient lighting before anyone arrives.
5 Make big-batch cocktails or alcoholic punches as
well as a non-boozy option (find recipes for cocktail
and mocktail jugs on bbcgoodfood.com or see pages
24 and 132) and put these out along with shop-bought
Stress-free serving nibbles. Guests can help themselves while you cook.
Whether cooking on Christmas Day or just having people over for

drinks and snacks, here’s how to keep everyone fed and happy
z If you’re the cook, make that others can handle, too, z Try to keep drinking to a
C O O K I N G BY N U M B E RS
sure to delegate all the other which gives you a chance to minimum while you cook –
jobs – answering the door, chat while you’re cooking. it will fill you full of festive No matter how many guests
taking coats, serving drinks, z Ask guests to bring a dish. cheer, but too much on an you’re serving, you’ll find plenty
setting the table – so you Maybe it’s your mum’s go-to empty stomach will slow you of special ideas in this issue and
can focus on the food. cranberry sauce or a friend’s down and confuse matters. on bbcgoodfood.com. But for
More hands make less work. classic Christmas pud (or a z Write a checklist. It will a quick guide to Christmas
Guests or family members recipe from bbcgoodfood. help you calmly prepare centrepieces, try these ideas:
often like to help and most com). Ask them to make it everything. Try using our
For 1 A whole partridge or poussin,
recipes involve a bit of prep ahead of time to bring along. time-plan on page 64.
duck leg or breast (see page 66),
fillet steak or roasted aubergine
are all single-serving mains that
G
HOW MUCH VE can easily be scaled up to serve
B U Y P E R P E RSON as many as you need.

TO For 2-3 A pheasant, guineafowl,
rack of lamb, côte de boeuf, turkey
leg or stuffed squash will serve
two or three people.
For 4-5 A whole chicken or duck,

turkey crown, shoulder of lamb,
POTATOES RED CABBAGE PARSNIP BRUSSELS four-boned rack of pork or whole
1 roasted cauliflower work well.
1 large or /8 1 small SPROUTS CARROT
2 medium medium or 1/2 large 4 or 5 1 medium For 6-7 A large chicken (capon),
(AROUND 400g) (AROUND 125g) (AROUND 125g) (AROUND 150g) (AROUND 125g) goose, leg of lamb, whole fillet
of beef, saddle of venison or
three-nut roast serves more.

skills top tips
TWICE AS NICE
Christmas leftovers
Use up the odds and ends from your big meal with these nifty ideas
CHEESEBOARD FONDUE
Whisk 1 glass white wine and 2 tsp
cornflour together in a shallow pan.
Bring to the boil, whisking all the time,
then add 200g grated or crumbled
cheese of your choice. Stir until the
cheese has melted, then dunk roasties,
pigs in blankets, sprouts and chunks of
ham or turkey into the fondue.
EASY TURKEY SALAD Shred

or chop leftover white turkey meat,
then toss with shredded cabbage,
grated carrot, finely sliced shallots
and chopped coriander. Dress with
lime juice, fish sauce and chopped
chillies, then scatter with nuts.
CHRISTMAS COTTAGE PIE

Shred leftover turkey meat and mix
with leftover ham or pigs in blankets,
chopped, and a splash of cream or
crème fraîche. Stir and tip into a
baking dish. Scrunch leftover roast
potatoes, veg and stuffing together
with your hands, then scatter over the
turkey mix. Bake at 200C/180C fan/
gas 6 for 30 mins until golden.
HAM STEAK HOLSTEIN Fry or

griddle slices of leftover ham and FRENCH ONION GRAV Y SOUP
top with a fried egg, fried capers Sizzle sliced onions or shallots in F L AVO U R B O O S T E R S
and a few thin slivers of anchovy. butter until golden, then pour over Add these storecupboard ingredients to your
any leftover gravy and thin with shopping list to easily refresh your leftovers
LAXPUDDING Layer leftover a little stock. Bring to the boil. Make
Chipotle paste Stir into turkey chilli, fajitas or cheese
Photographs JULIE CLANCY/MOMENT/GETTY, ISTOCK/GETTY IMAGES PLUS
gravadlax or smoked salmon into croutons from stale bread, sprinkle

your favourite dauphinoise potatoes with grated cheese and bake. Scatter quesadillas, or mix with mayo for a spicy
recipe (find one on bbcgoodfood.com) the croutons over the soup to serve. spread to serve with cold cuts.
with some chopped dill, then bake. Fresh coriander Perk up curries
CHRISTMAS PUDDING made with leftover turkey, or add
BREAD SAUCE FRITTERS ICE CREAM TERRINE Mix to slaws or noodle-based dishes.
Spread leftover warm bread sauce crumbled Christmas pudding
over a small tray in a thick layer, leave with softened ice cream (vanilla, Coconut milk Another good
to cool and solidify, then cut into chocolate or salted caramel work well). addition to curries (especially veggie
squares. Coat in breadcrumbs and Tip into a loaf tin lined with baking ones), or simmer with turkey for broth.
pan-fry until crisp and golden. parchment, freeze until firm, then Mayonnaise It’s a must for leftover ham
serve in slices. or turkey sandwiches, but it’s also
TURKEY CAESER Cut any leftover an easy way to dress slaws
stale bread into cubes and bake in FESTIVE FRIDGE CAKE Melt
a low oven until crisp, then toss with 300g chocolate. Mix in crumbled making remoulades. Spread
leftover shredded turkey meat, Christmas cake, crushed biscuits, on the outside of a toastie
Cos lettuce leaves and caesar nuts and salted crisps. Tip into a tin, before griddling for a
salad dressing. chill until set, then cut into squares. super-crisp crust.

D R I N KS C A B I N E T
Classic cocktails
Say ‘cheers’ to
the holidays
with four
special recipes
from our drinks expert
Miriam Nice
W ith so many new and

exciting cocktails and
mixed drinks launching during
the year, it’s easy to forget about
the classic ones that we all love.
But, Christmas is the perfect time
to revisit old favourites – with just
one sip, they will make you realise
why the recipes have stood the test
of time. Mix these up for your next
festive gathering or simply wind
down with a glass after a day of
Christmas shopping.
Dry martini Rum old-fashioned

This is a great example of how ice is Try using rum in place of whisky
an ingredient in its own right. Take in an old fashioned for a slight
time stirring and tasting the drink twist on the traditional drink.
until it’s diluted to your liking.
Shoot director SARAH SNELLING | Food stylist ELLIE MULLIGAN | Stylist AGATHÉ GITS
SERVES 1 PREP 5 mins plus
chilling EASY V 50ml dark rum
1 tsp sugar syrup
50ml dry gin few dashes of orange bitters
1 tsp dry vermouth ice
ice strip of orange peel, to garnish
BAR DICTIONARY:
MARTINI GLASS
1 Put a martini glass in the fridge to 1 Put half the rum, the sugar syrup
This iconic glass is a larger version
chill for 10 mins. Pour the gin and and bitters in a mixing glass or jug.
of a classic cocktail one – both
vermouth into a mixing glass or jug Add three ice cubes and stir slowly
have a thin stem and conical bowl.
filled with ice cubes. Stir with a with a mixing spoon until the
The martini glass is larger with a
mixing spoon until the outside of outside of the glass feels cold. Add
longer stem, but they can be used
the glass is very cold, then taste the rest of the rum and a few more
interchangeably. The stem keeps
to check the dilution. If needed, ice cubes, then stir to just combine.
the drink away from warm hands,
continue to stir until the martini 2 Strain the drink into an ice-filled
which is especially useful for
is diluted and chilled to your liking. rocks glass or tumbler and garnish
drinks made with (but served
2 Strain the martini into the with the strip of orange peel.
without) ice. The shape also
chilled glass and serve. GOOD TO KNOW vegan • gluten free
supports garnishes and stops
GOOD TO KNOW vegan • gluten free PER SERVING 141 kcals • fat none • saturates none •
ingredients from separating. carbs 6g • sugars 6g • fibre none • protein none •
PER SERVING 138 kcals • fat none • saturates none •
Clever stuff. carbs 0.1g • sugars 0.1g • fibre none • protein none • salt none
salt none

skills drinks
&
See Miriam at the BBC
Good Food Show Winter
at Birmingham’s NEC,
25-28 November. Turn
to page 102 for more
information or visit
bbcgoodfoodshow.com
to book tickets.
WE STILL LOVE …
COCKTAIL GARNISHES
Single-use straws, plastic
flamingos and umbrellas may
have understandably fallen out of
favour, but decorations can still
play an important role. For more
sustainable garnishes, use edible
options like cherries and olives.
For drinks usually finished with a
citrus wheel, use the end of the
fruit, which might usually be
discarded. Garnishes conjure a
sense of fun, but are also a good
way of indicating what the drink is
and impart extra flavour. Try
garnishing a margarita with
a slice of fresh jalapeño, or use a
festive stencil to dust espresso or
Poinsettia Champagne cocktail cocoa powder over the foamy top
A simple recipe that can be turned Serve in a flute so the sugar cube of an espresso martini.
into a DIY cocktail station for a sinks to the bottom – it will drive
crowd – just put all the bottles into the bubbles upward. While it’s called
an ice bucket to keep chilled. a champagne cocktail, prosecco,
crémant and cava also work well.
25ml triple sec
50ml cranberry juice 1 sugar cube
75ml champagne or prosecco ¼ tsp angostura bitters
1 fresh bay leaf, to garnish 10ml cognac
75ml cold champagne
1 Chill the triple sec, cranberry strip of orange peel
juice, champagne and a martini
glass in the fridge until cold. 1 Put the sugar cube on a small dish, Discover a
2 Pour the triple sec and cranberry then drizzle with the bitters, turning new and exclusive cocktail
juice into the chilled glass, then a few times so it’s fully coated. recipe every month plus expert
slowly top up with the champagne 2 Drop the cube into a champagne drinks advice by signing up to the
and garnish with the bay leaf. flute, then top up with the cognac. new drinks newsletter from our
Slowly pour over the champagne. sister brand olive magazine
PER SERVING 161 kcals • fat none • saturates none • 3 Twist the orange peel over to
carbs 13g • sugars 13g • fibre 0.1g • protein 0.4g • express the oils, then discard or
salt 0.01g
loop around the stem of the glass.
PER SERVING 114 kcals • fat none • saturates none •
carbs 10g • sugars 8g • fibre 0.4g • protein 0.2g •
salt 0.01g

PART Y PAI R I N G S
Get creative with

your cheeseboard
Serve a special selection with tips from the experts at the Academy of Cheese
1 Choose a board that suits the occasion: wood,

ceramic, glass or slate are all good options. 5 Small round cheeses or wedges can be
displayed alongside pre-cut triangular or
2 Select cheeses from at least three families

– blue, soft and hard cheeses, for example.
rectangular slices. Fresh bread and crackers
are ideal for serving with soft cheeses.
YOUR
SHOPPING LIST
3 Serve 120g per person, if you’re offering just

cheese and drinks. If the board is a starter,
aim for 50g per person.
6 Select a food pairing for each cheese based
on the contrast of flavours or origins of the
cheese. Think: honey and blue cheese, goat’s
Époisses
Blue stilton
Monte Enebro
4 At ambient temperature, prepare the hard
cheese first – soft and blue cheeses should
be prepared no more than 30 minutes
milk cheese with olives or hard sheep’s milk
cheese with berries. Trust your creativity!
academyofcheese.org
Caprice des Dieux
Berkswell
before the start of the event.
T RY T H E S E I N S P I R E D F O O D A N D C H E E S E C O M B I N AT I O N S
ÉPOISSES BLUE STILTON MONTE ENEBRO CAPRICE DES BERKSWELL

BERTHAUT TANGY COW’S GOAT’S MILK DIEUX CREAMY HARD EWE’S
WASHED RIND MILK CHEESE CHEESE COW’S MILK MILK CHEESE
‘STINKY’ COW’S CHEESE
MILK CHEESE Pair it with: Pair it with: Pair it with:
Photograph KAREN THOMAS | Shoot director SARAH SNELLING | Food stylist MARION CANDY | Stylist AGATHÉ GITS
• pink peppercorn • charcoal crackers Pair it with: • rye crackers

Pair it with: crackers • orange blossom honey • a white baguette • dulce de leche
• gingerbread loaf • medium-ripe banana • fresh thyme leaves • whisky orange • blueberries
• crystallised ginger • dark chocolate marmalade
The dense texture of this • tangerine peel, The Fletcher family
This luscious French A classic British blue multi-award-winning candied and curled have been creating
cheese, first created stilton is a must at Spanish goat’s cheese into twists (find out this delicious sheep’s
by Cistercian monks in Christmas – it adds makes it perfect for how to candy peel at milk cheese on their
the Burgundy region of colour and drama to slicing. It has an intense, bbcgoodfood.com) farm in Warwickshire
France, is renowned for any cheeseboard. Take lingering lemon citrus for over 30 years.
its pungent aroma and it to the next level with flavour with hints of A uniquely shaped Berkswell’s firm,
sweet, meaty, floral contrasting textures mushroom. The French cows’ milk compact texture
flavours. Fromagerie and sweet and savoury distinctive blue mould cheese that’s been made is ideal for cutting
Berthaut still uses the flavour pairings. outer rind contrasts since 1956 using fresh into elongated
same techniques to • Top peppercorn dramatically with the milk and cream. Tangy triangular shapes to
preserve authenticity. crackers with thin pure white interior. marmalade and zest of create these sweet,
• Choose a young slices of banana, then • Using a harp wire or tangerine cut through nutty bites.
cheese to slice, but if shave over the stilton long, sharp knife, slice the richness. It pairs • Using a long, sharp
it’s already gooey, use using a vegetable peeler the cheese into 0.5cm well with champagne knife, cut 1/2cm-wide
a scoop and include • Garnish with shavings slices, then cut into or sparkling wine. slices from the
the delicious rind of dark chocolate quarters, retaining • Slice a white baguette cheese, at angles,
• Serve on slices of the curved rind into 1cm rounds, toast to make triangles
gingerbread loaf, • Top each charcoal and cool. Spread with a • Place one triangle on
topped with crystallised cracker with a quarter, thin layer of marmalade each rye cracker, then
ginger (gently pressing then drizzle with orange • Place slices of cheese dot with a small amount
it into the gooey cheese) blossom honey and on top, then scatter with of dulche de leche and
scatter with thyme the tangerine peel twists top with one or two
blueberries

skills cheese

Two ways to experience making your own creative cheeseboard

with Good Food and experts from the Academy of Cheese
JOIN OUR WEBINAR SEE THE EXPERTS

IN YO U R OWN H O M E IN PERSON
Join Good Food’s Keith Kendrick and the Academy of Cheese
Join our masterclass at 6pm on Wednesday experts on Friday 26 November at the BBC Good Food Show to
17 November to learn about creating a perfect cheeseboard explore a variety of cheeses and pairings for the festive season.
for entertaining your guests. During the hour-long webcast
Noemie Richard from the Academy of Cheese will guide • With Noemie Richard, L’école du Fromage, 1pm
you through the steps to making canapés to impress. • With Tracey Colley, Academy of Cheese director, 3.30pm
For more details, visit bbcgoodfood.com/learn Turn to page 102 for more about the BBC Good Food Show

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on ce
2
De
samb
le er
New Christmas
classics
ALTERNATIVE MAINS
FOR THE BIG DAY
• Honey, fennel & chilli roast ham
• Sage stuffing filo swirl
• Jewelled pork
& pistachio pie
PLUS
>> LAID-BACK
ENTERTAINING
>> FESTIVE IDEAS
FOR KIDS
>> FABULOUS
DESSERTS
Don’t forget You can download every issue on your iPad and mobile
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OFFERS
Tempranillo
Each month Henry Jeffreys showcases a different
grape variety, plus get a great deal on a case of mixed wines
Tempranillo is an Iberian speciality. It’s best-known as the
basis for Rioja but it’s grown all over the peninsula in both
Spain and Portugal. In recent years, it has been spreading
its wings with sizeable plantings in Australia, Argentina and
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everything from fruity light reds to oak-aged wines.
Need to know Tasting notes

Tempranillo gets its name The classic taste of tempranillo is
Wine Club star because it ripens early (temprano
is the Spanish word for early).
strawberry, but in hotter climates,
such as Toro in Spain, you’ll get
It goes under a whole host of darker fruit like blackcurrants.
Castillo de Epifania Rioja Alta 2020 names in the Iberian peninsula, At altitude, such as Rioja Alta,
The Rioja Alta area is famous for including tinto fino in Ribera del you’ll get more floral aromas like
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Outside of Iberia, there has The best tempranillo-based
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The Home Bar (£25, Jacqui Small), is out now. served at 16-18C.
A wine for every dish

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and impress your friends. Find out more at bbcgoodfood.com/wine-club.

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easy
midweek meals
Clear the
cupboard
When the holidays come around, it’s often tricky
finding space to store all the Christmas food, so
make way for the big shop with quick, wholesome
recipes using ingredients you may already have
recipes LIBERTY MENDEZ
photographs KIM LIGHTBODY
91p per
serving
Baked
puttanesca
with ricotta,
p142
We strive to make all our midweek meals balanced or healthy. Learn more about our guidelines on page 193

easy holidays
Chorizo & refried

beans ‘taco’
salad p142
£1.61
per
serving
your shopping list
VEGETABLES, FRUIT 1 small bunch of basil 50g tortilla chips 3 tbsp peanut butter DAIRY
& HERBS 1 small bunch of 160g can sweetcorn 400ml low-salt chicken 175g ricotta
200g cherry tomatoes coriander 400g pinto or kidney stock 215g natural yogurt
2 onions 1 bunch of soft green beans 1 tbsp rice wine vinegar 6 eggs
4 red onions herbs (such as basil, 200g roasted peppers 2 tbsp toasted peanuts
2 garlic cloves coriander and parsley) or sundried tomatoes 400g can chickpeas MEAT/ FISH
400g salad leaves 1 small bunch of mint from a jar 2 tbsp tahini 75g chorizo
1 lime 200g canned 1 ½ tsp baking powder 300g cooked chicken
2 lemons STORECUPBOARD pineapple 400g can chopped 200g cooked prawns
1 bunch of spring 200g stale bread 2 tbsp jalapeños from tomatoes
onions 7 tbsp olive oil a jar ½ tsp chilli flakes FROZEN
1 red chilli 3 anchovy fillets 400g pasta 1 tbsp and 1 tsp smoked 500g frozen peas
200g cherry tomatoes 75g pitted black olives 2 tbsp plain flour paprika 4 blocks frozen spinach
2 green peppers 2 tbsp capers 250g self raising flour 2 tsp ground cumin

Baked puttanesca 2 large garlic cloves, crushed bring to a gentle simmer and cook,
with ricotta ½ tsp chilli flakes, plus extra to serve uncovered, over a medium heat
(optional) until thick – about 10 mins.
SERVES 4 PREP 10 mins 400g can chopped tomatoes 2 Heat the oven to 200C/180C fan/
COOK 55 mins EASY 3 anchovy fillets, finely chopped gas 6. Tear the bread into chunks
75g pitted black olives and add to the sauce along with the
200g stale bread (sourdough or 2 tbsp capers, drained basil and cherry tomatoes, then
ciabatta work well) season with a grinding of black
1 small bunch of basil, finely 1 First make the puttanesca sauce. pepper. Pour into a medium
chopped, plus a few whole leaves Heat the oil in a non-stick frying casserole dish and dot over
to serve pan over a medium heat. Add the the ricotta. Bake for 35 mins.
200g cherry tomatoes, halved, onions and a pinch of salt and fry 3 Top with the whole basil leaves
a few left on the vine (optional) for 8-10 mins, or until soft, adding and a sprinkling of chilli flakes,
75g ricotta a splash of water if they start to if you like.
For the puttanesca stick. Add the garlic and chilli, if GOOD TO KNOW balanced • low cal • vit c •
1 tbsp olive oil using, and cook for another minute. 2 of 5-a-day
2 onions (white or red), finely Stir in the canned tomatoes, PER SERVING 304 kcals • fat 12g • saturates 3g •
chopped anchovies, olives and capers,
salt 1.6g
Chorizo & refried For the salsa Tip in the chorizo, garlic, paprika tip
beans ‘taco’ salad 160g can sweetcorn, drained and cumin, and cook for 3-4 mins If you are
200g roasted peppers or sundried until the chorizo is slightly coloured. vegetarian or
want to eat
SERVES 4 PREP 15 mins tomatoes from a jar, roughly 2 Stir in the beans, then stir in the less meat, you
COOK 15 mins EASY chopped coriander and seasoning. Add can leave out
200g canned pineapple, drained 75ml boiling water, simmer for the chorizo in
this dish.
200g mixed salad leaves (whatever and roughly chopped 5 mins, then mash to the texture
you have) 2 tbsp jalapeños from a jar, roughly you prefer, or leave chunky.
50g tortilla chips chopped (optional) 3 To make the salsa, combine
For the refried beans 1 red onion, finely chopped all of the ingredients in a bowl.
1 tbsp olive oil, plus extra for the ¾ small bunch of coriander, finely 4 Put the salad leaves on a large
salad if you like chopped, plus extra to serve platter (or on individual plates),
1 red onion, finely chopped 1 tsp ground cumin drizzled with a little oil if you like,
75g cooking chorizo, finely chopped 1 tsp smoked paprika and spoon over the refried beans
2 garlic cloves, finely chopped 1 lime, juiced and zested, plus extra and the salsa. Crush up the tortilla
1 tbsp smoked paprika wedges to serve chips using your hands and sprinkle
2 tsp ground cumin over the salad. Top with the extra
400g pinto or kidney beans (or any 1 For the beans, heat the oil in a coriander and extra lime wedges.
you have), drained and rinsed frying pan over a medium heat, tip GOOD TO KNOW healthy • low cal • vit c • fibre •
¼ small bunch coriander, finely in the onion and fry for 5 mins until 3 of 5-a-day
chopped just starting to brown, adding a PER SERVING 361 kcals • fat 15g • saturates 3g •
splash of water if it starts to catch.
salt 0.9g
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easy holidays
£1.65
per
serving
Herby hummus ½ tsp baking powder 3 Put a large frying pan over a
prawn flatbreads 115g natural yogurt, plus extra to medium heat, and once hot, fry one
serve of the flatbreads for 30-40 seconds
SERVES 4 PREP 15 mins – it should puff up with lots of air
COOK 5 mins EASY 1 Put all the hummus ingredients in bubbles. Turn over and fry for
a large food processor, reserving a another 30 seconds until coloured.
200g cherry tomatoes, halved few of the soft herbs, and blitz until Transfer to a plate, cover with a
200g cooked prawns smooth. Gradually add up to 100ml damp tea towel, and repeat with
½ bunch of spring onions, finely water until you have a smooth, the rest of the dough.
sliced thick texture. Set aside. 4 To serve, slather hummus on a
For the herby hummus 2 To make the flatbreads, mix the flatbread, top with cherry tomatoes,
1 bunch of soft green herbs (we self-raising flour and baking powder prawns and spring onions, then the
used basil, coriander and parsley) in a bowl and gradually stir in the reserved herbs. You can serve extra
400g can chickpeas, drained yogurt with a pinch of salt – you yogurt on the side, if you like,
2 garlic cloves, roughly chopped may not need all the yogurt. Bring alongside the rest of the hummus.
100g frozen peas, defrosted the mixture together using your GOOD TO KNOW balanced • low cal • calcium • folate
2 tbsp tahini hands until you have a smooth • fibre • vit c • iron • 2 of 5-a-day
1 lemon, juiced dough, and knead for a minute to PER SERVING 472 kcals • fat 20g • saturates 3g •
4 tbsp olive oil form a ball. Divide the ball into four
salt 1.3g
For the flatbreads and lightly dust your work surface
150g self raising flour, plus extra with flour. Roll out each ball to
for dusting a very thin 25 cm circle.

easy holidays
1 Cook the pasta in a pan of

boiling salted water following
Peanut butter pack instructions.
£1.46 chicken pasta 2 Meanwhile, put the flour, stock,
per ricotta and peanut butter in a pan.
serving SERVES 4 PREP 5 mins Put on a medium heat and whisk
COOK 15 mins EASY continuously for 5 mins until
smooth and thickened. Season
400g pasta and whisk in the vinegar.
2 tbsp plain flour 3 Tip in the cooked chicken, frozen
400ml low-salt chicken stock peas and spinach. Cover with a lid
100g ricotta and simmer for 2 mins until the
3 tbsp peanut butter (crunchy or chicken is heated through and the
smooth) spinach is wilted (or defrosted if
1 tbsp rice wine vinegar using frozen). Drain the pasta,
300g cooked chicken, roughly reserving a cupful of cooking water.
chopped Tip the pasta into the sauce and stir
100g frozen peas to combine, adding a splash of the
4 frozen spinach blocks or cooking water, and simmer until
200g fresh spinach combined and creamy. Serve with
½ bunch of spring onions, finely the spring onions, red chilli and
sliced peanuts sprinkled on top, if you like.
1 red chilli, finely sliced or chilli GOOD TO KNOW healthy • low fat • folate • fibre •
flakes (optional) vit c • 1 of 5-a-day
2 tbsp toasted peanuts, roughly PER SERVING 586 kcals • fat 12g • saturates 4g •
chopped (optional)
salt 0.4g
for 10 mins. Meanwhile, whisk the

flour, baking powder and 4 of the
£1.20 eggs in a bowl to make a thick batter.
per Minted pea fritters Add the cooked onions and peppers,
serving with fried eggs most of the chopped mint, the
peas, lemon zest and seasoning,
SERVES 4 PREP 20 mins then mix to combine.
COOK 30 mins EASY V 3 Spoon eight mounds of the
mixture onto the prepared baking
Shoot director CLOE ROSE-MANN | Food stylist ESTHER CLARK | Stylist RACHEL VERE
2 tsp olive oil tray, well spaced apart, then flatten
2 red onions, finely chopped slightly with the back of the spoon.
2 peppers (we used green ones), Bake for 30 mins until set and
finely chopped golden, turning halfway through.
100g self-raising flour Meanwhile, mix the remaining
1 tsp baking powder chopped mint with the yogurt and
8 eggs season with black pepper.
1 small bunch of mint, leaves 4 Heat the remaining 1 tsp of oil
picked and finely chopped, plus over a medium heat, and fry the
a few whole leaves to serve remaining 4 eggs for 3 mins until
300g peas, defrosted the whites are set.
1 lemon, zested 5 To serve, place the fritters on a
100ml natural yogurt, to serve bed of salad leaves, top with the
(optional) fried eggs, add the minty yogurt
200g mixed salad leaves on the side, if using, and the whole
mint leaves scattered over.
1 Heat the oven to 200C/180C fan/ GOOD TO KNOW healthy • low cal • calcium • folate •
gas 6 and line a large baking tray fibre • vit c • iron • 3 of 5-a-day
with baking parchment. PER SERVING 431 kcals • fat 18g • saturates 4g •
2 Heat 1 tsp oil in a large non-stick
pan and fry the onion and peppers

CRAB & PRAWN
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easy holidays
Your recipes
HANNUKAH
FAVOURITE
Good Food reader
Francine Kowalsky
shares a treasured
family recipe
Potato latkes
This recipe was handed down to
me from my mother (below) who
learned how to make them from
my paternal grandmother. In the
words of my mother; ‘a potato
latke is the closest thing to heaven
that there is!’ Though they’re
traditionally made for Hannukah,
my family eat these all year
round. We use a hand grater to
get the best consistency, but you
can use a food
processor with a
grating blade if you
prefer. To serve, top
with apple sauce,
or smoked salmon
with a dollop of
sour cream and
a sprinkling of
capers and chives.
MAKES 12 large or 24 small

PREP 15 mins plus resting and
draining COOK 20 mins EASY V

potatoes. Carefully drain off the a sprinkling of salt. Serve
4 Maris Piper potatoes, peeled liquid for about 30 mins until with the soured cream
1 medium onion the mixture is dry, then put in and smoked salmon, finished
2 large eggs a cheese cloth and squeeze out with a sprinkling of chives, or just
2 tbsp plain flour or matzoh meal the remaining liquid. apple sauce – both are traditional.
vegetable, peanut or canola oil, 2 Add the eggs, flour, 1 tsp sea salt GOOD TO KNOW healthy
for frying and pepper, and mix well. Pour the PER SERVING 114 kcals • fat 5g • saturates 1g •
To serve (optional) oil into the pan so that it is 2-3cm carbs 14g • sugars 1g • fibre 2g • protein 3g •
salt 0.04g
soured cream deep. Set over a medium heat for
smoked salmon a few minutes until it ripples.
finely chopped chives 4 Carefully spoon in the
apple sauce mixture to the size you want
– 2 tbsp for large latkes or Become a member at bbcgoodfood.com
1 Coarsley grate the potatoes 1 tbsp for small. Fry them in
With over 13,000 recipes to choose from, you’re
and onion into a large bowl, or batches to avoid overcrowding sure to find plenty of inspiration on our website.
use a food processor with a coarse the pan, and cook on each side Create a free My Good Food account and opt in to
grating blade. Leave the mixture to until browned for 2 mins. receive recipe recommendations direct to your inbox.
rest for about 15 mins so the liquid Remove to a plate lined with
releases from the onions and kitchen paper, then season with

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easy holidays
ONION
frozen assets PREP
To easily peel baby
onions, tip in a heatproof
bowl and cover with boiling
braised beef
water from the kettle. Leave
until cool enough to handle.
The skins should slip off easily,
then you can add the
soaking water to the
pot in step two.
Make this delicately
spiced stew ahead of
time for last-minute
gatherings with friends
recipe BARNEY DESMAZERY
photograph JAMES LEE
One-pot beef stifado

Ideal for freezing, the flavours
of this Greek-style stew only
intensify when made ahead.
Then, if you’re doing some casual
entertaining over the holidays,
all you’ll need to do is reheat it.
TWIST
IT
ONE-POT
COOK 2 hrs 30 mins EASY LAMB
cook for 1 min more. Stir in the STIFADO
3 tbsp olive oil tomato purée and cook for another If you prefer,
use 1kg
1kg stewing beef, cut into large minute, then tip in the beef along diced lamb
chunks (chuck or shin works well) with any resting juices. Stir to coat (neck fillet or
600g baby onions or small shallots in the spiced onion mixture. shoulder work
well) in place
(see tip, above) 2 Add the red wine vinegar and of the beef.
pinch of golden caster sugar chopped tomatoes. Rinse the cans
4 garlic cloves, chopped out with the wine and pour it in,
4 bay leaves then add a third of a can of water.
1 cinnamon stick Season with salt and stir well.
pinch each of ground allspice Bring to a simmer, stir again,
and ground cloves then cover with the lid and
Shoot director CLOE-ROSE MANN | Food stylist TAMARA VOS | Stylist LUIS PERAL
1 tbsp dried oregano transfer to the oven for 1 hr.

1 tbsp tomato purée 3 Remove from the oven and
1 tbsp red wine vinegar stir again. If the sauce looks
2 x 400g cans chopped tomatoes very thick, add a splash more
150ml red wine water. Cover again and return to the
oven for another hour, or until the
1 Heat the oven to 180C/160C fan/ meat is fork-tender – the timing will
gas 4. Heat 2 tbsp oil in a flameproof depend on the cut you’ve used.
casserole over a medium-high Serve hot. To get ahead, leave to cool
heat and brown the beef all over, completely, then transfer to an
removing it to a plate with a slotted airtight container and chill for up
spoon as you go (you may need to do to three days or freeze for up to three
this in batches). Drizzle the rest of months. Defrost completely in the
the oil into the pan. Peel the onions fridge overnight, then reheat in
(but leave whole) and add to the a pan over a low heat with a splash
pan, then scatter over the sugar. more water to loosen, if needed.
Sizzle for 5 mins, stirring now and GOOD TO KNOW healthy • vit c • iron • 2 of 5-a-day •
then until starting to brown. Add gluten free
the garlic, bay, cinnamon stick, PER SERVING 345 kcals • fat 16g • saturates 5g •
allspice, cloves and oregano, and

easy holidays
healthy diet plan This lighter version of a family classic

has bags of flavour, but comes in
pure comfort
at under 500 calories as well as
packing in four of your five-a-day
recipe SARA BUENFELD photograph MIKE ENGLISH
Healthy lasagne 30g wholemeal flour whisk over a low heat until the
Shoot director CLOE-ROSE MANN | Food stylist ELLIE JARVIS | Stylist SARAH BIRKS
generous pinch of nutmeg mixture is lump-free. Add the

SERVES 4 PREP 15 mins 6 sheets wholemeal lasagne (125g) second bay leaf and a good pinch
COOK 1 hr 15 mins EASY G 25g finely grated parmesan of nutmeg, and continue to cook,
whisking for 8-10 mins until thick.
1 Heat the oven to 180C/160C fan/ 3 Remove the bay from the mince
HEALTHY LOW IRON
CAL gas 4. Heat the oil in a large frying and white sauce, and discard. Spoon
pan over a medium heat and fry the a third of the mince into the base of
onion, carrots, celery and one of the a 19 x 24cm baking dish and top
1 tbsp olive oil bay leaves for 8-10 mins until the with two lasagne sheets. Spoon over Scan here to
1 large onion (250g), finely chopped veg softens and is starting to turn half of the remaining mince, then sign up for a
320g carrots, finely chopped golden. Add the mince and garlic, top with two more lasagne sheets, free My Good
2 celery sticks (140g), and stir-fry until the beef browns, the rest of the mince and the Food account
finely chopped about 5 mins. Tip in the tomatoes remaining lasagne sheets. Spoon and access
2 bay leaves and a canful of water, the tomato over the white sauce and sprinkle our latest
500g 5% beef mince purée and bouillon, bring to the boil, with the cheese. Bake for 40 mins Healthy Diet
3 large garlic cloves, finely grated then cover and simmer for 20 mins until bubbling and golden. Plan, or visit
400g can chopped tomatoes removing the lid after 10 mins to GOOD TO KNOW healthy • low cal • calcium • fibre •
bbcgoodfood.
2 tbsp tomato purée reduce the mixture slightly. vit c • iron • 4 of 5-a-day com/healthy
1½ tsp vegetable bouillon powder 2 Meanwhile, pour the milk into PER SERVING 487 kcals • fat 13g • saturates 6g • -diet-plan
400ml semi-skimmed milk a medium pan with the flour and
salt 1.3g

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Christmas Taste
Awards 2021
Discover the results of our annual taste test and shop for the best festive buys
words LUCY ROXBURGH photographs NEIL WATSON

F
rom smoked salmon
and stollen, to
Christmas cake and
cranberry sauce, our expert
FISH CANAPÉS
panel blind-tasted more than
175 products to find the best
UK supermarket buys to grace
your table this holiday season.
& MAINS
HOW WE DID IT
BEST SMOKED SALMON
We invited 13 supermarkets
Sainbury’s Taste the Difference bucks fizz smoked salmon
to enter their best Christmas £4.45 (200g) While the bucks fizz flavour isn’t strong,
products for consideration this high-quality salmon has a great, firm texture, clean
across 23 categories. All food wood-smoke taste and a festive sparkle finish.
was prepared and cooked
following pack instructions,
then presented to our panel
by two independent home
economists. Packaging was BEST FISH
removed and judges tasted all CENTREPIECE
items blind. Judges submitted M&S Collection
their comments and a score lobster en croute
£50 (855g) A luxurious
out of 10 for each product in
upgrade from a classic
the category via anonymous
salmon en croute,
online forms. this lobster version is WINNER
Smoked salmon
In addition to the winning generously filled with CHRISTMAS
TASTE AWARDS
products here, the judging tender meat and makes

2021
team also awarded ‘highly for a special Christmas

commended’ status to meal. It has a creamy
high-scoring favourites sauce and is encased in
crisp, buttery pastry.
that they felt also deserved
recognition. Find the full list
online at bbcgoodfood.com.
PRICES ARE CORRECT AT TIME OF PRINTING
OUR JUDGING PANEL

Christine Hayes, group
editor-in-chief; Anna Glover,
food editor, video; Barney
Desmazery, skills & shows
WINNER
editor; Miriam Nice, projects Fish centrepiece
CHRISTMAS
editor; Liberty Mendez, recipe TASTE AWARDS
2021
developer; Emily Lambe,

digital assistant
BEST HOT CANAPÉ

Co-op Irresistible sea salt &
chardonnay fish rosti stacker £5 (303g)
These fun, generously sized stacks tick
all the boxes. The fish is flaky inside
crisp batter and paired with bright
mushy peas for a classic flavour combo.
WINNER
Hot canapé
CHRISTMAS
TASTE AWARDS
2021

opinion
VEGETARIAN &
VEGAN MAINS
BEST VEGETARIAN MAIN COURSE
Waitrose & Partners mushroom,
cavolo nero and mascarpone parcels
£6.99 (300g) These crisp filo parcels look
special and make serving easy. Filled with
a creamy cheese sauce, nicely cooked
cavolo nero and chunks of rich, savoury
mushrooms, they’re not too rich and work
well with all manner of side dishes.
WINNER
Vegetarian main course
CHRISTMAS
TASTE AWARDS
2021
BEST VEGAN MAIN COURSE

Lidl Deluxe showstopper garland £3.99 (500g)
With a jug of vegan gravy alongside, you can’t
go wrong with this main. The pastry is crisp and
flaky, with a herby, well-seasoned mushroom
filling. Dried fruit adds a touch of sweetness.
WINNER
Vegan main course
WINNER CHRISTMAS
TASTE AWARDS
2021
Cold canapé
CHRISTMAS
TASTE AWARDS
2021
BEST COLD CANAPÉ

Co-op Irresistible
salmon mousse pots
£5 (150g) Serve these
versatile mousse pots
with toasted bread
slices for spreading,
or crackers for
dipping. They make
a fuss-free canapé
and are creamy, with
balanced acidity and
a heady dill flavour.

MEATY MAINS BEST GAMMON (not pictured)
Lidl Deluxe mulled wine gammon joint
WINNER
Gammon
CHRISTMAS
TASTE AWARDS
2021
£9.99 (1.2kg) With the best all-round flavour and

texture, this has subtle smoky flavour that’s salty
without being overpowering. The festive glaze
tastes homemade, and it can be served hot or
BEST BEEF cold, so any leftovers make great sandwiches.
WELLINGTON
Waitrose Entertaining
beef wellington
£60 (1.42kg) The pretty
lattice design looks
special and cuts nicely.
The pastry is crisp and
encases a generous
piece of beef and large
chunks of seasoned
mushroom. It also has
good red wine flavour.
WINNER
Beef wellington
CHRISTMAS
TASTE AWARDS
2021
BEST CRANBERRY SAUCE

Waitrose & Partners WINNER
Cranberry sauce
cranberry sauce £2.25 (300g) CHRISTMAS

TASTE AWARDS
2021
A stand-out winner, this loose-textured

sauce is mild and not too sweet. Tart,
whole cranberries balance the flavour
to make it a good all-rounder.
WINNER
Pigs in blankets
CHRISTMAS
TASTE AWARDS
2021
BEST PIGS IN BLANKETS

Asda Extra Special 10 pigs in blankets
£2.25 (210g) Crisp, smoky bacon evenly coats
mini sausages, which bake to darkly golden
perfection. The sausages are well-seasoned, with
salt and smoke, and don’t dry out during baking.

opinion
BEST ALTERNATIVE CHRISTMAS MAIN

Sainbury’s Taste the Difference outdoor-bred
British pork rib roast £10.50 (1.45kg) Voted
by judges as almost better than turkey for
Christmas, this has succulent meat thanks to
being cooked on the bone. The highlight is the
great crackling: wonderfully crisp and crunchy,
it protects the flavoursome meat underneath.
WINNER
Alternative Christmas main
CHRISTMAS
TASTE AWARDS
2021
BEST GRAVY
M&S Collection turkey gravy
£4 (500g) Described by the judges as
the gravy closest to tasting homemade,
this has a strong poultry flavour, good
consistency and an attractive, dark
golden colour with plenty of glossy shine.
WINNER
Gravy
CHRISTMAS
TASTE AWARDS
2021
WINNER
Turkey centrepiece
CHRISTMAS
TASTE AWARDS
2021
BEST TURKEY CENTREPIECE

M&S The Perfect Turkey Joint
£45 (2kg) Here’s a centrepiece worthy
of the Christmas table. The turkey is
moist (even when it goes cold, so ideal
for Boxing Day leftovers), with crisp,
flavourful bacon protecting the tender
meat. The herby stuffing is peppery and
well-seasoned, adding lots of flavour to
the succulent meat.

PUDDINGS & CAKES
BEST CHRISTMAS CAKE
Asda Extra Special fully
iced fruit cake £9 (907g)
WINNER
Christmas cake
Even layers of soft icing and
CHRISTMAS
TASTE AWARDS
marzipan coat this traditional
2021
cake, which is decorated with
a large gold bauble design.
The cake itself is gently
spiced, with a good helping
of plump fruit. Whole nuts
add flavour and texture.
BEST VEGAN DESSERT

JOINT WINNER: Tesco
Wicked Kitchen Belgian
chocolate and salted
caramel log £5 (570g)
A shiny mirror glaze and
distinct layers of chocolate,
sponge and salted caramel
make this rich dessert stand
out. It’s easy to slice and
tastes luxurious without
being too sweet, with
lasting caramel flavour.
BEST VEGAN
DESSERT
JOINT WINNER:
Morrisons The
Best vegan Sicilian
lemon & raspberry
semifreddo
£5 (450g)
This refreshingly
light dessert is
sweet, with a good
level of sherbet
tang, bitterness
WINNER
and nostalgic Sharing dessert
ice lolly notes.

CHRISTMAS
TASTE AWARDS
2021
BEST SHARING DESSERT

JOINT WINNER: Heston from Waitrose
The Giant Cracking Penny
£20 (700g) The presentation of this dessert
is unique and beautiful. Inside, there are many
textures, quality chocolate flavour and strong
hazelnut elements for praline lovers.

opinion
BEST YULE LOG

Booths festive yule cake £20 (1.75kg) This stump-style layer
cake is a fun and crowd-pleasing twist on a classic yule log.
It’s reminiscent of a Brooklyn blackout cake, with its dark,
dense sponge layers and rich chocolate icing.
BEST CHRISTMAS
PUDDING
JOINT WINNER: M&S Collection
golden blond Christmas pudding
£12 (800g) A lighter version
of a classic pudding, this is a
crowd-pleasing option that would
be great for families. The spices
WINNER
Yule log
are spot on, with juicy fruit and
CHRISTMAS
TASTE AWARDS
2021 a sweet blonde chocolate sauce.
WINNER
Christmas pudding
CHRISTMAS
TASTE AWARDS
2021
WINNER
Christmas pudding
CHRISTMAS
TASTE AWARDS
2021
BEST CHRISTMAS
PUDDING
JOINT WINNER: WINNER
Sharing dessert
Waitrose No.1 CHRISTMAS

TASTE AWARDS
2021
Christmas pudding,
12-month matured
£12 (800g) For a
warming Christmas
classic, this pudding
has a well made,
crumbly texture and
obvious nuts and
fruits, plus generous
citrus peel to add BEST SHARING DESSERT
bitterness. The JOINT WINNER: Iceland Luxury giant
alcohol is not too chocolate bar £6 (600g) ‘What’s not to
strong, so would love?’ was the verdict on this pud. It has
work with lots of a good level of sweetness from the
different sauces. distinct layers, plus crunchy peanuts
and a moreish, airy mousse.

FESTIVE BAKES
BEST STOLLEN
M&S Collection stollen loaf
£8 (630g) A pleasingly soft loaf
filled with a good amount of
dried fruit and mixed peel. The
swirl of natural-tasting marzipan WINNER
Stollen
is generous and not too sweet. CHRISTMAS

TASTE AWARDS
2021
BEST FLAVOURED MINCE PIES

Waitrose & Partners cherry & almond
frangipane topped mince pies £2 (pack of four)
If you like bakewell tarts, then this is the pie
for you. The frangipane topping gives a good
hit of almond flavour that works well with the
mincemeat and isn‘t too sweet. They’re also
lovely served warm with cold cream.
WINNER
Mince pies
CHRISTMAS
TASTE AWARDS
2021
WINNER
Flavoured mince pies
CHRISTMAS
TASTE AWARDS
2021
BEST CLASSIC MINCE PIES

Spar Luxury mince pies £2 (330g) Our judges were impressed by the
festive star design, and despite the open top, the mincemeat is golden
and not burned. The deep-filled pies have buttery pastry and jammy,
well-spiced mincemeat with citrussy notes.

opinion
BEST PANETTONE
Morrisons The Best panettone £7 (750g) With an appealingly shiny
crust and rich golden colour, this classic brioche-style panettone is
filled with good-sized pieces of fruit and isn’t too sweet. Vanilla and
citrus notes come through, with just a hint of booze to finish.
WINNER
Panettone
CHRISTMAS
TASTE AWARDS
2021
WINNER
Gluten-free mince pies
CHRISTMAS
TASTE AWARDS
2021
Shoot director SARAH SNELLING | Food stylist KATIE MARSHALL | Stylist FAYE WEARS
BEST GLUTEN-FREE
MINCE PIES
M&S Made Without
Wheat mince pies
£2 (205g) With a pretty,
festive design and
buttery, shortbread-style
pastry, these pies, made
without wheat, were the
clear winner. The filling
has good bite and is full
of juicy, spiced fruit, with
strong citrus notes.

Victoria Moore
My top 10 wines for Christmas
WINES TO DRINK AT HOME
Les Pionniers Booths LBV Port 2016 Specially Selected Baturrica Tarragona Atkins Farm McLaren
Champagne NV France, Portugal, £14.50 (50cl) Roussanne 2020 Gran Reserva 2014, Vale Shiraz 2020,
£18, Co-op (on offer from This LBV – or ‘late Pays d’Oc, France, Spain, £4.99, Lidl Australia, £9.99,
20 October-30 November, bottled vintage’ – port £6.99, Aldi Tarragona, a port city Waitrose & Partners
RRP £19) is made by Quinta de la Like chardonnay, in north-east Spain, isn’t A superb shiraz from
Year in, year out, this is Rosa, a family business roussanne is a white famous for wine, but this McLaren Vale in South
one of the best (if not in a beautiful spot right grape that has roundness is such a find. A smooth Australia, this is plush
the best) own-label by the Douro River. It’s and plumpness. This red with a bit of age (in but also gentle, with hints
champagnes available on beautifully packaged and wine is unoaked, so it a good way), it’s built of drinking chocolate,
the high street, and yet, tastes as good as it looks. also has a freshness and around warm, spicy oak, baked raspberries and
it’s still an in-the-know ease about it. Think but there’s plummy fruit, plums. Aged in a mixture
secret. Toasty, reassuring almond blossom, evening too. Pairs beautifully of old American and
and luxurious, you’ll find sunlight and just a slight with jacket potatoes French oak, it’s subtly
cheaper, but they won’t suggestion of apricot. and casseroles. spicy, too. Top notch.
be as good.
Photograph DAVID COTSWORTH | Shoot director FREDDIE STEWART

opinion
Whether you want to stock up for the season

or need a special gift for a loved one, our wine
columnist chooses her favourite bottles
WINES TO GIFT
A A Badenhorst The Lyre’s Non-Alcoholic Baron de Ley Graciano Finest Côtes du Rhône Harrow & Hope Brut
Curator White Blend Italian Orange, Rioja 2018 Spain, Villages Signargues Reserve No. 5 NV
2020 Swartland, from £20.12 (700ml); £12, Co-op 2020 France, £8, Tesco England, £168 (case of
South Africa, £8.99, masterofmalt.com, Most red rioja is based A perfumed red blend six), harrowandhope.
Waitrose & Partners thewhiskyexchange. on the tempranillo grape, from the southern Rhône com or £28 per bottle,
The label alone makes this com and Amazon but this one is made is one of my favourite laithwaites.co.uk
a great bottle for gifting, Inspired by bitters like entirely from graciano winter drinks. This one I don’t often get to
and the wine inside is just Campari and cocktails and aged in American smells of raspberry jelly, recommend Harrow
as good. It’s a blend of such as the negroni, this oak. It’s gorgeous: thick, red berries and damsons, & Hope because Henry
chenin blanc, chardonnay zero-alcohol drink is rich, spicy and plush. the scent raised by hot sun Laithwaite doesn’t make
and viognier. It’s suitable delicious on the rocks Think vanilla, cinnamon, on a herb-covered hillside. much wine and it sells
for anyone, but especially with a slice of orange. cardamom, chocolate and Yes, it’s an own-label, and out fast. But, this is a new
old-school drinkers who A real find for anyone swags of mulberry fruit. I sometimes hesitate to release, so it’s a chance to
like cheaper white who misses cocktail hour, gift these, but I think it try an excellent English
burgundy like Mâcon. but doesn’t drink or is would go down well with sparkling wine that not
choosing to drink less. any red wine drinker. everyone will know.

Melissa Thompson
Spare a thought for
Our columnist shares the powerful stories of three refugees who discuss the
O
nce again, we approach
the end of a year that
has taken us through
the gamut of emotions. And, with
everything that’s happened, the It’s hard leaving
event I’ll never forget witnessing your own country
is the desperation of people
attempting to flee Afghanistan
behind, but there
following the Taliban’s recapture is hope
of the country.
At times such as Christmas,
my mind turns to thoughts of
people displaced through war,
famine and other tragedies. But
what of those who do escape?
How does someone come to terms
with fleeing from everything they
know in order to survive?
For some, food becomes
a vital connection to home
and heritage – the ingredients,
smells and memories.
Here, three former refugees
speak about the importance of
the food of their culture, and
how sharing it with others is an
important part of reconnecting.

Food is a vital
connection to
home and heritage

opinion
update
refugees this year

importance of sharing food from their culture
‘I’D LIKE SOMEWHERE because I wasn’t fast enough. It was

WHERE EVERYONE hard, but I had to do it or I wouldn’t
CAN COME TO EAT’ eat. Nobody is going to help you.
Stella James was born in Benin ‘Later, I was trafficked to the UK. It
City, Nigeria, and helped her was only after three-and-a-half years
mum Amoke run her street-food that I was able to escape with help
business. When Amoke died, from a friend. I was taken into
Stella was eventually trafficked detention while my asylum claim
to the UK. She escaped after more was dealt with. That was horrible –
than three years, but was then I ended up with PTSD. Keys were a
held in detention for four months. trigger, because there were so many
Now, she runs cookery classes in the centre, and white vans. taught me. It keeps her memory
with Migrateful, a charity that ‘My GP referred me to the Helen alive and is so important because
supports migrant and refugee Bamber Foundation, and through it she was my hero.
chefs (migrateful.org). I did a photography course and ‘I’d like to start a street-food
joined a hiking group to build me business like my mum. I’d like
‘Mum cooked street food and sold back up. I was also put in touch with somewhere where everyone
it at a small kiosk. She made akara Migrateful, and I started cooking the could come to eat. All refugees
(bean fritters), plantain, rice and food of my childhood again. have their own story, and I want
beans and sauce, and I’d serve it. ‘In detention, all we had was a to show that there is hope. It’s
If she couldn’t make it because she microwave, but I’d cook whatever not easy leaving your country
was unwell or something, I’d do it all. we could get. Spaghetti with tomato behind, and sometimes people
‘I started when I was 10. In our sauce and sardines, or coconut will treat you badly. But, there’s
village, you start helping your mum white rice. When we got chicken, hope.’ (Stella will be teaching at
early if you’re a girl and get taught everyone brought me theirs and Migrateful’s new cookery school
from about six years old how to cook I’d cook it to share. in London, the charity’s first
and fetch water. I liked it – I loved ‘When I run cooking classes now, permanent home. For details,
going to the river to pick spices, I’m teaching the food that Mum visit migrateful.org/classes.)
like the ones used in pepperpot.
‘Mum died when I was 15. I carried
on cooking for a bit, but the kiosk
was expensive. I started hawking
water or ready-made food on the
street. I’d sell gala – snacks that are
sort of like a meat pie – and pure
water, which is water in a bag. When
traffic stopped, I’d sell. You had to
be quick, and sometimes people
would just go with the money
My cookery classes
keep Mum’s memory
alive – she was
my hero

‘EVEN THOSE
WHO ARE AGAINST
REFUGEES ARE NEVER
AGAINST THEIR FOOD’
Chef Imad Alarnab ran three
restaurants in Damascus, Syria.
During the 2011 civil war, two
of them were bombed, and in
2015, Imad made the decision
to flee to find safety. Making his
way from Lebanon through
Europe, Imad cooked for up to
400 refugees at a time before
arriving in London. His family You cannot
were able to join him later. Imad
started a series of successful
separate food
charity supper clubs and went from the people
on to open a restaurant, Imad’s cooking it
Syrian Kitchen, in London’s
Soho. imadssyriankitchen.co.uk
‘When something really bad

happens to you and you don’t
want to think about it, cooking is
the best way to forget. Especially
when you’re cooking for other
people – you can’t help but focus
on what you’re doing in that
moment. So, that’s what I did.
‘In Calais, we had a basic set-up,
but we made it work. Our cooking
was creative because we didn’t have
the tools or ingredients to create
familiar recipes. We had to cook
with whatever the volunteers got us
from what supermarkets threw away.
‘We cooked a lot of new recipes.
One was chicken bulgur – chicken,
bulgur wheat and tomatoes that
were two days from being off, mixed
with some of our spices. Everyone
loved it, so now it’s on the menu
at my restaurant.
‘Being a chef, or at least knowing
how to cook, is amazing because it
connects you with people. During
my journey, I didn’t need to speak
Urdu, English or French to offer
someone food. Food is enough.
‘No one can say no to good
food. Even those who are against
refugees are never against their
food. You cannot separate food
from the people cooking it.’

opinion
update
they were going to find somewhere sense of belonging. Everyone was

else to live, but we fled to India. We different and so was all their food.
left everything, and to this day, I’ve ‘A lot of the mums at the school
never seen a photo of me as a baby. were refugees who couldn’t speak
‘When I was about seven or eight, English. Mum made friends with
we came to the UK. Mum and my women from Somalia, Ghana and
brothers and I came to the UK, while Yemen. They’d pass food around
Dad and my sisters had to stay in saying, “try, try” and “aaah, lovely”.
India. We came to North London That experience stayed with me
and were so poor, relying on forever and is a huge part of Cue
homeless shelters and free food. Point. That’s why our food is for
We lived in a run-down B&B, everyone – all are welcome.
but at the time I thought it was ‘You don’t need to speak the
Buckingham Palace. same language to share in food
‘One day at school, we were culture. It creates a connection. By
asked what our favourite food is. feeding someone, you’re saying,
I said lubya, a red kidney bean curry. “I’ve made this with love and I’m
It’s the poorest food in Afghanistan, giving it to you.”
but my favourite. The whole class
said, “Eurgh, that’s disgusting.” To read more from
‘Now, that dish is on Cue Point’s Melissa, go to bbcgoodfood.
menu and people love it. Part of the com/writer/melissa-thompson
‘BY FEEDING reason it’s there is a “screw you” to
SOMEONE, YOU’RE those people in my childhood who
SAYING, “I’VE MADE You don’t made our lives hell.
THIS WITH LOVE”’ ‘There was a lot of racism where
need to we were, and we were bullied a lot
Mursal Saiq runs Cue Point, speak – my sisters got it worse and would
a barbecue restaurant and the same cry all the time. So, we moved to
home delivery service, with her language to Hackney and on one of the first days
partner Joshua Moroney at our new school, we had a World
(cue-point.co.uk). The ‘inclusive share in Food Day where everyone had to
barbecue’ menu features halal food culture bring something in.
meat as well as plenty of options ‘Mum made mantu (dumplings)
for veggies and vegans, and the and I’ve never felt such a huge
food reflects their stories.
Mursal’s family fled Afghanistan
in 1990 and settled in India before
moving to the UK, where her
family faced racism and
prejudice. Her experiences have
made her a vocal advocate for
equality in food and society.
‘In Afghanistan, there are about

123 different tribes and dialects
– you can almost recognise which
tribe an Afghan is from by the way
they make their rice. Now, our
country is gone. Ethnic cleansing is
erasing our identities, but food is a
great way to maintain them.
‘My family left during the civil war
in 1990, just after I was born. Dad
had been conscripted by the
Russians, so we were in direct
danger from the Taliban.
‘None of us wanted to leave. The
Taliban took over our house. They
said “Okay, this is Taliban HQ now
– leave.” So, my parents pretended

M Y FAVO U R ITE D I S H
ADRIANA CAVITA’S
BACALAO
A LA VIZCAÍNA
Filled with passion for the regional history have combined to shape Mexico’s diverse
cuisine of Mexico, where she was cuisine: ‘There are similarities but each region,
Yucatán, Michoacán, Veracruz, has totally different
born and raised, the chef, now flavours, recipes, moles, and street foods. It’s massive.’
based in London, shares a festive This eagerness to learn previously led Adriana to
spend six months in the Valles Céntrales of Oaxaca
dish taught to her by her aunt cooking with a friend’s mother, Juanita Amaya
words TONY NAYLOR At Hernández, to better understand that region’s rural
Christmas home-cooking. That collaboration has fed both into
C

hef Adriana Cavita’s CV includes a stint at the menu at her restaurant, Cavita (set to open in
the fabled El Bulli, time in New York at the
we would November) and a forthcoming book, Tierra y Humo.
two-Michelin-starred Aska and a period at gather at As Adriana puts it: ‘I am constantly learning.’
Mexico City’s Pujol, currently 12th on the World’s grandad’s ‘Growing up, my family lived with an aunt and my
50 Best Restaurants list. It is a glittering résumé. house. grandma in Azcapotzalco in Mexico City. Grandma
But that time in the world of ambitious, high-end had eight children (her name was Pilar, meaning a
cuisine is only one part of the 34-year-old’s story. As
There pillar or foundation), and she always cooked to
the open-fire cooking and street-food influences at her might be support herself. She sold street food, antojitos or small
new London restaurant attest, Adriana is also steeped up to 45 bites, from her house which had a little restaurant
in the grassroots food of her native Mexico. of us there attached. She just opened the front door to people.
Adriana chose a university gastronomy degree with That’s common in Mexico, even now.
a ‘super-unusual’ focus on, ‘Mexico, Mexican cuisine, ‘Grandma made quesadillas, tamales and was well
Mexican culture’, and has undertaken endless road known for huaraches (topped ovals of corn dough).
trips to explore the complex ways agriculture and People do huaraches differently now but my

opinion
grandma’s were a corn dough with beans inside, Clockwise, from nuts or buñuelos, a dessert of deep-fried discs of dough
fried in pork fat and topped with sauces, soured cream, top left: Adriana; with sugar and cinnamon, are serious work. To make it
meats and cheese. My mum was a doctor (grandma corn on the cob easier, we’d split the dishes. For example, one person
being smoked;
really pushed her kids to learn), and, when she was would do ensalada de manzana, a salad of apple, pecan
a selection
working, I spent a lot of my time with grandma. I’d help of Adriana's
nuts, soured cream and either peaches or pineapple,
by passing her things or opening sodas for customers. dishes, including and another would do romeritos, a dish that uses a
‘As a family, food is super-important to us. All my octopus, sea leafy herb eaten with prawns and mole poblano.
aunts and uncles know how to cook and, for family bream, sea bass ‘My aunt Margarita is the person who I cooked with
celebrations, I remember one uncle would make aguachile and most in the family. Her bacalao a la vizcaína reminds
carnitas (shredded pork) and my mum makes a good tuna tostadas; me of the festive period. It tastes even better the next
mole de olla, which is like a big beef stew with dried Adriana with her day, especially if you’re a little hungover.
family; grilled
chillies, vegetables and tortillas on the side. ‘On New Year’s Eve, we all start cooking together
pineapple with
‘On special occasions and at Christmas, we’d gather habanero chilli
during the day, chatting and making piñatas or, in the
at my grandad’s house in Tlaxcala state, about two and coriander; last couple of years, my cousins have organised games
hours from Mexico City. He had a farm with lots a paloma cocktail like bingo. We have dinner around 10pm with all the
of animals, and as the family grew, there might be food on one table, like a buffet. We eat a lot and there’s
up to 45 of us there. music, dancing and, because it’s cold at night in
‘We don’t celebrate much on Christmas Eve. You Tlaxcala, warm ponche (spiced fruit punch),
might have a small dinner at home with your partner sometimes with a little bit of tequila or mezcal in it.
but, for us, the main celebration would be on New ‘Just before midnight, it is traditional to eat 12
Year’s Eve. That’s when we’d exchange presents, too. grapes in the last 12 seconds of the year and make a
‘We’re a big family and Mexican Christmas dishes wish for each of the grapes. But it’s difficult – there are
like roast turkey stuffed with pork mince, fruits and too many!’ cavitarestaurant.com; adrianacavita.co.uk

opinion
Bacalao a la vizcaína
(Mexican salt cod stew)
COOK 1 hr 45 mins plus
at least 36 hrs soaking
750g salt cod

1.5kg tomatoes
250ml olive oil
4 medium white onions, sliced
7 large garlic cloves, finely chopped
1 small bunch of flat-leaf parsley,
finely chopped
750g whole baby potatoes, cooked
until just soft and peeled
175g jar güeros chillies or pickled
chillies, reserve some of the
pickling brine
60g capers
175g jar olives stuffed with red
peppers
100g almonds, lightly toasted and
chopped
1 To prepare the salt cod, 36-48 hrs

before you want to cook it, put the
salt cod in a dish and submerge in
cold water. This must be changed
five times. Taste the cod after
36 hrs soaking. If the cod is still
too salty, continue to soak for up
to 48 hrs. The flavour will be Share your festive
distinctively salty but shouldn’t be traditions with us using
overpowering. Drain the cod and tip #BBCGFCelebrateTogether
into a bowl. Using your hands, break
the fish into 3cm-long shredded
pieces, discarding any bones. FIVE ESSENTIAL MEXICAN INGREDIENTS
2 Cut 1kg of the tomatoes into small
cubes. Deseed the remaining 500g, Corn varieties, drying and Tomatoes
blitz in a blender, then strain ‘There are many smoking methods. ‘We have a lot of
through a fine sieve. Put a medium Mexican varieties I like smoked morita heirloom varieties.
pan over a medium heat, heat the and we make lots from chillies and the spicy, Oaxaca’s tomates de
olive oil and cook the onion for corn, from the drink smoky complexity of riñón have a really
around 15 mins until translucent, atole to nixtamalised pasilla Mixe. Dried intense flavour.’ Recipe photograph KIM LIGHTBODY | Shoot director CLOE-ROSE MANN
then add the garlic, followed by the corn flour dough, chillies are used in
chopped and blended tomatoes. used in tortillas more complex Limes
Continue cooking for 40 mins over and other Mexican mole sauces and ‘The acidity of limes
a medium heat, stirring often. street food. Without adobo marinades.’ carries flavours in
Food stylist ESTHER CLARK | Stylist RACHEL VERE
3 Add the salt cod and most of the nixtamalisation dishes and we use
parsley, and cook for about 15 mins. (where corn is soaked, Avocado it in sauces, drinks,
Add the potatoes, chillies, capers, cooked in an alkaline ‘Michoacán is with other fruit and
olives and almonds, mix together, solution, rinsed and the main avocado vegetables and as a
then cook for a further 30 mins. hulled), corn can make growing area. They’re condiment. Maria is
Taste it – if it needs more salt, add you sick. It makes it used in tacos, salads a popular Mexican
a little of the chilli pickling brine to more nutritious, too.’ and sauces, or added cake of cookies layered
season. Serve with the remaining to Mexican green with lime custard that
parsley scattered over. Chillies sauce made with you make ahead and
GOOD TO KNOW folate • fibre • vit c • 3 of 5-a-day •
‘Mexico is definitely onion, garlic, fresh freeze or put in the
gluten free land of the chilli. Each chillies, tomatillos fridge the day before.’
PER SERVING 888 kcals • fat 55g • saturates 8g • region has its own and coriander.’

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Food
for thought Top tips for
relieving heartburn
Guardium is an over-the-counter
treatment for when heartburn strikes,
but there are also a few simple lifestyle
changes that you can try to help
alleviate symptoms:
Gaviscon’s Guardium tablets offer long-lasting relief,
Eat your last meal of the day three
so your heartburn shouldn’t get in the way of your plans to four hours before you go to bed
to allow it time to pass through
utumn and winter are always What’s more, you only need to take your digestive system.
A packed full of festivities. And

whether you’re celebrating
a special occasion or
enjoying a cosy night in with friends
and family, sharing delicious food is the
one Guardium tablet to benefit from
24-hour relief, so it’s never been easier
to leave your discomfort behind and
focus on enjoying the fun stuff in life.
Prop your head and shoulders up
slightly while you sleep. Lying flat can
make it easier for excess stomach acid
to escape up your oesophagus, which
can lead to heartburn.
perfect way to enhance these special How does it work?
moments. Of course, if you suffer from Proton pumps push naturally occurring Try to lower your stress and anxiety
heartburn, indulging in the good times hydrogen ions into your stomach levels – both are contributors to
isn’t always easy. Fortunately, that’s to create the gastric acid you need to heartburn, as they can impact how
where Guardium tablets can help. digest food. But, when you produce your digestive system works.
Guardium tablets are one of the latest too many hydrogen ions, it can result
products from Gaviscon, the UK’s in a build-up of excess acid, which can Wear loose-fitting clothes, especially
number-one heartburn brand*. They cause heartburn. Proton pump around your waist. Putting
tackle heartburn at its source, relieving inhibitors – such as Guardium tablets pressure on your stomach
symptoms such as bloating and the – temporarily reduce this process, can lead to heartburn.
burning sensation you may feel in your thereby reducing the amount of acid in
chest, as well as helping remove the your stomach and offering you effective
sour taste from your mouth. relief from heartburn.
To find out more about how Guardium can help you, visit gaviscon.co.uk
* UK’s #1. Nielsen unit dales data YTD WE 14/08/2021. Guardium acid reflux control 20mg gastro-resistant tablets, contains Esomeprazole. Always read the label. RB-M-49837
gifts
FESTIVE 50
CHRISTMAS
GIFT GUIDE
From stocking fillers and cookbooks
to top-rated kitchen gadgets, we’ve
chosen our favourite presents for 2021
words LUCY ROXBURGH
photographs NEIL WATSON

2 Gunpowder Spices rubs, complete
collection, £15, gunpowderspices.co.uk
1 Smoky Founder Monty Owen is passionate about
home-curing his spices and it shows: this luxuriously
salmon kit, £16.50, packaged box contains five intensely
rossandrossgifts. aromatic spice rubs. Each one has
co.uk What’s more a distinct mix of herbs and spices
festive than smoked designed to be sprinkled on meat,
salmon? This easy fish or veg for easy flavour boosts.
kit has everything
you need to feel
3 Family hamper, £69.99,
like an artisan
cutterandsquidge.com
producer and start
This crowd-pleasing hamper is
curing at home.
packed with sweet festive favourites,
from classic mince pies and Christmas
cake to rich clotted cream fudge and
buttery shortbread.
FOOD
4 Espresso
martini gift
box, £37.50,
DIY kit, £35,
biscuiteers.com
A gift and family
DRINK
5 Christmas baubles
& 6 Tuscan Tree
non-alcoholic
aperitivo, £12.06,
liberationcocktails. masterofmalt.com
activity in one! This
com Make cocktail Packed with juicy
fun biscuit tin is filled
hour a breeze with blood orange
with everything you
this set, which sweetness and a
need to decorate
includes a bottle touch of pine, this
edible baubles for
of smooth espresso 0% ABV aperitif
the Christmas tree,
martini, as well as makes a brilliant
including 12 biscuits,
a sleek silver shaker. gift for those
sprinkles and ribbon.
designated drivers.
10 Jingleberry
jam, £4,
nationaltrust.co.uk
9 Chef’s selection
Put a jar of this
charcuterie box, £45,
fun-titled mixed berry
thecharcuteriebox.
jam into stockings or
7 Orangettes, £9.99, meltchocolates.com co.uk For an
Christmas hampers,
Vegan-friendly and seriously moreish, give adventurous cook,
knowing that 100%
this shiny rose-gold box of dainty chocolate this box includes
of profits support
orangettes to anyone with a sweet tooth. a selection of
National Trust
top-quality British
conservation projects.
cured meats such
as Yorkshire nduja
8 Advent cakes,
and guanciale
£11, bettys.co.uk
from Dorset.
A festive version of Betty’s
famous Fat Rascals®, with
nationwide delivery.
11 Festive marzipan fruits, £7.99, selfridges.com
Marzipan fruits are a Christmas classic. This sleek
tube filled with colourful, beautifully decorated
sweet treats is an ideal stocking filler for
someone with a sweet tooth.

gifts
12 Taste of Wales cheese 14 Avallen

collection, £24.50, calvados, £35,
welshcheesecompany.co.uk ocado.com
A selection of four cheeses Every bottle of this
from artisan cheesemakers floral, fruity calvados
across Wales, from Hafod removes 2.73kg of
Cheddar to a Wye Valley brie. CO2 from the
atmosphere (as the
apple trees absorb it),
for a sustainable,
quality spirit choice.
13 20 Whiskies That Changed The World

tasting set, £160, thewhiskyexchange.com
A whisky connoisseur will be spoilt for choice
15 Eaten Alive subscription box, with this luxurious gift: 20 top-quality mini drams,
£35 bimonthly, eatenalive.co.uk a tasting book and a pair of whisky glasses.
A bimonthly delivery of sauerkrauts,
kimchi, hot sauce, pickles and more:
this selection will keep the cupboard 16 Scotch bonnet chilli
stocked for the holiday season. jam, £5, byplantbae.com
This fiery scotch bonnet 17 Benedict blend
relish, produced in small coffee, £7.50,
batches in London, is the oldspikeroastery.com
perfect accompaniment Here’s a great
to your Christmas cheese. stocking-filler, and
We’ve lost count of the 65% of profits from
jars we’ve polished off! this east-London-
based roastery directly
support the homeless.
19 Fiasconaro X
Dolce & Gabbana
Mandorle di Sicilia 20 Lunaio olive oil,
18 Borgo de’Medici pesto focaccia
panettone, £39.99, £13.95, seggiano.com
kit, £19.99, lakeland.co.uk
souschef.co.uk Keen cooks will enjoy
For anyone new to making bread, gift
This bold panettone the peppery flavour
a simple kit to get them started. This
will look beautiful of this cold-pressed
focaccia box includes pesto, basil oil
under the tree in Tuscan olive oil.
and flour, alongside a pizza cutter.
its colourful tin, Drizzle over salads,
a keepsake for baked feta or soups.
future years.
22 Gin and herb planter

gift set, £58, thebotanist.
com A bottle of Islay Dry
Gin comes packaged in a
bespoke tin herb planter
along with rosemary seeds,
ready to get growing your
own garnishes.
21 That Boutique-y
Gin Company gin
fridge tin, £39.95,
masterofmalt.com
From roasted
pineapple to
Australian-inspired
finger lime, this tin
is packed with eight
unusually-flavoured
bottles for gin fans.
23 Sea-salted caramels box, £22,
melroseandmorgan.com Smooth salted
caramel and dark chocolate is a timeless combo,
and these classic truffles don’t disappoint.

24 Crabby spoon
holder, £13,
redcandy.co.uk
25 Magimix Cook
Keep a tidy kitchen
Expert, £1,195,
with this colourful
magimix.co.uk Blow the
spoon holder. Made of
budget with this ultimate
heat-resistant silicone,
kitchen gadget that can
this little crab can
do it all: bake, cook, blend,
stand on the counter
slice, knead, grate, steam
or be fixed to the side
and much more.
of your pan.
GADGETS
KIT & 28 Cook’s book scales,
£24.99, prezzybox.com
Digital scales are a must for
bakers. This one can be kept
on a bookshelf, and it comes 29 Dusty pink
with a conversion guide, too. stoneware mixing
bowl, £25,
talacooking.com
26 Cuisinart ice cream and Tala’s traditionally
gelato professional ICE100, designed mixing
£200, johnlewis.co.uk bowls now come in
Earning a five-star rating from our new pastel shades,
reviews team, this is the ultimate ready for mixing up
27 Ravioli stamp, £10, cake and cookie
gift for ice cream fans, producing
shoptherivercafe.co.uk batters, meringues
silky smooth gelato, ice cream and
Give the homemade pasta and more.
sorbet at the push of a button.
game a boost with this
sturdy fluted stamp.
30 Dough scraper,
£15, carosomerset.com
Keen bread-bakers will
appreciate this sleek
birch wood and
stainless steel
dough scraper.
32 Smarter 33 Smeg non-stick

bean-to-cup coffee frying pan, £99,
31 Thermapen One, machine, £199.99, shop.smeguk.com
£66, thermapen.co.uk amazon.co.uk Choose between
Cook a perfect Sunday For the tech-lover, red, cream or black
roast every time with this is WiFi-connected finishes on this
this handy digital meat and can be controlled non-stick frying pan,
thermometer that gives via an app, meaning available in three
instant readings and is morning coffee can sizes, and ovenproof
available in 10 colours. be brewed from bed! for versatility.

gifts
34 Turquoise Santana platter, 35 Gateau tea 36 Rainbow wide

£14.95, rexlondon.com towel, £14.99, stripe napkins
Brighten up someone’s kitchen perkinsandmorley.com (set of 2), £34,
with this pretty platter. It’s ideal We love this quirky range amuselabouche.com
for serving nibbles or side dishes of tea towels combining Complete a colourful
at a dinner party, or makes a baking with Shakespeare- tablescape with these
lovely alternative fruit bowl. inspired puns: you’ll find linen napkins – there
a whole series to choose are a whole range of
from online. frilly patterns.
HOME
KITCHEN & 38 Partner in Wine
bottle, £35,
partnerinwine.co.uk
For keeping mulled
wine warm in winter
(and rosé chilled in
summer), this
insulated bottle does
both jobs in style.
37 Wired double
43 Yuzu breakfast bowl,
oven gloves, £24,
£10, thirteen-thirtyone.com
joannazenghelis.com
Sunny yellow yuzu fruit are
Make a statement with
hand-painted on this
these vibrant oven gloves:
ceramic breakfast set. Start
a matching apron and
with the delicate cereal bowl
tea towel are available too.
then build up a collection
with the mug, plates and
spoons to match.
39 Star pillar 40 Amber glass

candle, £20, hand-blown pitcher, £75,
iamfy.co notonthehighstreet.com
PRICES ARE CORRECT AT TIME OF PRINTING
44 BBC Good Food

The perfect This distinctive jug would be
magazine subscription
finishing touch a present to treasure. Made by
Make sure they never miss an
to decorating a professional glass blowers in the 42 Wine-tasting rabbit issue with a gift subscription.
Christmas table, Czech Republic, this is one for mug, £14.95, hammade.com Turn to page 48 for details.
this soy wax (and the ultimate dinner party host. Keep it monochrome with
100% vegan) this quirky china mug, hand
star-shaped pillar decorated in Stoke-on-Trent.
41 HK Living ristretto mugs (set
candle comes in
of 4), £25.99, coffeeandcloth.co.uk
a wide range of
These 1970s-inspired ceramic
colours to match
espresso or ristretto mugs are the
every theme.
best way for a coffee-lover to start
the day. Each mug is hand-finished,
meaning every design is distinct.
Turn the page for our six

top cookbooks of 2021 to
fill a food-lover’s stocking

gifts
2
3
BOOKS
for
COOKS
Our favourite
cookbooks of the
year will make 4
brilliant gifts 5 6
words FIONA FORMAN
1 3 5
TARKARI by Rohit Ghai THE SWEET ASIAN
(£25, Kyle Books) ROASTING TIN GREEN
Chef and restaurateur Rohit has by Rukmini Iyer by
worked at some of the UK’s best Indian (£18.99, Square Peg) Ching-He Huang (£20, Kyle Books)
restaurants, including Trishna and Food writer Rukmini is known for her Taiwanese chef and food writer
Bombay Bustle, but in Tarkari, his first best-selling Roasting Tin cookbooks, Ching-He Huang started adapting
book, he goes back to his roots and all designed for minimum fuss and dishes to make them vegetarian
home-style cooking. Paying tribute maximum flavour. Her latest book and plant-based in 2017 after her
to his mother, he shares his favourite follows suit with 75 sweet and savoury husband went vegan to help
vegetarian and vegan dishes to cook bakes designed to be made in one tin combat asthma and eczema. She
at home, from paneer makhani, dal or tray, cutting down on washing-up. fell in love with the flavourful dishes, and
and aloo gobi, to lesser-known regional There are traybakes, brownies, cookies, shares a wide range, including shiitake
specialties. This book is a must-have crumbles, tarts and more, and some tofu scramble for breakfast and spicy
for any fan of Indian cooking. recipes have easy swaps to make them Singapore-style noodles for dinner.
vegan, gluten-free or low-sugar.
2 6
TOGETHER by Jamie Oliver FAMILY COMFORTS by
4
(£26, Penguin Michael Joseph) OTTOLENGHI TEST KITCHEN: Rebecca Wilson (£18.99, DK)
This is the new bible for weekend SHELF LOVE by Yotam If you know someone who’s in
cooking. We all missed the simple Ottolenghi (£25, Ebury) a rut with family meals, this is the book
joy of eating with loved ones during Ottolenghi teams up with Noor Murad for them. From the mum behind What
the pandemic, and to celebrate us to share some fridge-raid recipes with Mummy Makes, Rebecca’s second book
being reunited, Jamie has put together dinner-party-worthy results. Expect is packed with nutritious and easy
this fun collection of 18 menus. There’s Ottolenghi’s classic big Middle Eastern dishes that everyone will enjoy, from
something for every occasion: a taco flavours and vegetable-focused recipes, babies to adults. There are quick recipes
party, curry night, picnic and celebration all given a cheffy twist, from burnt (we love the creamy spinach & fish
roast, with handy get-ahead tips so you aubergine and tomato & tahini to black gratin), breakfasts, midweek meals
don’t spend all evening in the kitchen. lime beef skewers with sumac onions. and a slow cooker chapter, too.

FOOD HOMES AND GARDENING
12 ISSUES FOR £29.99 13 ISSUES FOR £29.99 10 ISSUES FOR £19.99 12 ISSUES FOR £39.99 13 ISSUES FOR £29.99 13 ISSUES FOR £29.99 13 ISSUES FOR £19.99
SAVE 49% SAVE 51% SAVE 43% SAVE 39% SAVE 54% SAVE 54% SAVE 38%
LIFESTYLE SCIENCE AND NATURE
HISTORY SPORT CRAFT
TAKE THE HASSLE OUT OF YOUR CHRISTMAS SHOPPING AND GIVE A GIFT THAT LASTS ALL YEAR
Remember ordering online is safe and secure,
choose from any of these payment options
ORDER NOW!
Subscribing online is quick and easy. Visit
buysubscriptions.com/christmas SEE OUR

FULL RANGE
mobile-friendly site safe and secure easy search
OF
MAGAZINES
or call our hotline 0330 053 8660† QUOTE CODE: X21AD
ONLINE
This offer closes on the 31st December 2021 and is valid for UK delivery addresses only. The discounts shown are savings calculated as a percentage of the full shop price, excluding Match of the Day which is
calculated as a percentage of the Basic Annual Rate. For overseas rates visit www.buysubscriptions.com. All Christmas gift subscriptions will start with the first issue available in January 2022.
Should the magazine change in frequency, we will honour the number of issues and not the term of the subscription. †UK calls will cost the same as other standard fixed line numbers (starting 01 or 02)
and are included as part of any inclusive or free minutes allowances (if offered by your phone tariff). Outside of free call packages call charges from mobile phones will cost between 3p and 55p per minute.
Lines are open Mon to Fri 9am – 5pm. Match of the Day is published bi-weekly and Match of the Day subscriptions are for 25 issues. The Basic Annual UK Rate for Match of the Day is £67.50 for 25 issues.
CHRISTMAS GIFT GUIDE
The Truffle Company Eco-Friendly Organic

British business, The Truffle Company, Festive Food
is making the mysterious ingredient
Give friends and family a gift of a green
of truffle accessible to everyone with
Christmas with award-winning organic
a passion for food and good cooking.
meat from Helen Browning. Make an eco-
The Truffle Co supplies all seasonal
conscious choice with no compromise
varieties of fresh truffles sourced from
on flavour or quality while supporting
traditional partners in Italy and Spain. It
British farmers and sustainable farming.
also supplies premium truffle products
Gammon, Turkey, Beef, Bacon, Sausages
(think oils, sauces, seasoning etc.) made
delivered straight to your door.
with natural ingredients, and a much
higher-than-average real truffle content Pre-order now for FREE DELIVERY with
(some are 70% truffle!). Its fresh truffles coupon: GFXMAS21
and products are used in many of the
UK’s top restaurants, and it has a 5-star
satisfaction rating from customers. info@helenbrowningsorganic.co.uk
thetruffle.co.uk helenbrowningsorganic.co.uk
Sea Hampers from The Perfect

Wight Salt Christmas Gift
TASTE THE WAVES: From local Seawater Popularised by TV Chefs, the Sussex
naturally evaporated by Sun and Wind, Trug has become a modern storage
enjoy Ventnor Bay Sea Salt’s sweetness accessory in the kitchen or bringing
and depth of flavour. home your garden produce. My Trugs are
SPRAY THE WAVES: Seasoning Sprays, handcrafted in Sussex, signed, dated and
Lemon and Lime, Lemon, Lime and Chilli, stamped. The perfect gift for both Chef
a delicious new way to flavour Boxing Day. and Gardener.
SPICE THE WAVES: Piccallili. Vegetables Available in five sizes and two designs
steeped in filtered seawater, cooked slowly with prices starting at just £37.40.
with fruits in a heady aromatic mix of spice
with a tantalising taste and crunch! Very fast delivery.
Special offer: £39.50 per hamper.

07786 095439 01323 440452
wightsalt.co.uk trugmakers.co.uk
Pre-New Year’s Assorted Toffees and

Resolution? Chocolate Eclairs
Why wait until January to start a new Walker’s Nonsuch 1.25Kg Gifting Jar
health kick!? Get in early and pre-empt is packed with 6 delicious varieties
the festive season excess by eating some of Assorted Toffees and Chocolate
great tasting food that is doing you some Eclairs. Made with the finest ingredients
good at the same time. Bottlebrush along with over 125 years of cooking
Ferments will help you take care of your experience the taste and chew are
gut by feeding you live, probiotic rich, second to none. Including Banana Split
fermented foods that will add colour and and Milk Chocolate Eclairs, Dark and
flavour to any dish, which means you can Milk Chocolate Covered, Chocolate
still enjoy the mince pies and not be on and English Creamy Toffees, there’s a
the naughty list. favourite for everyone!
Use code 20OFFNOW for 20% off.
01782 321525
bottlebrushferments.com walkers-nonsuch.co.uk
Premium Bottled The Perfect Christmas

Spicy Margarita with Bettys
Pimentae. A portal into new, exotic T’was the night before Christmas and all
realms of flavour. Bar quality cocktails through the house, people were enjoying
bottling the magic of Mexico, redefining magical treats from Bettys. Synonymous
the way we drink tequila. Our Tommy’s with special occasions, in particular
Chillli Margarita is the perfect blend Christmas, Bettys is known world-wide for
of tequila, lime, agave and chilli, all mouth-watering luxuries. The new Night
you need to do is pour over ice. 100% Before Christmas Gift Box showcases their
recyclable bottles wrapped in bespoke sensational biscuits and award-winning
designs by artist Kit Lintin. chocolate. Perfect for getting into the
Bottles are sold individually or as part of Christmas spirit.
our hand-crafted drinks hamper. For a full range of Hampers and Gift Boxes
(£20 to £500) visit us or call:
hello@pimentaedrinks.com 08004 4561919
pimentaedrinks.com bettys.co.uk
To advertise here call 020 7150 5614 CHRISTMAS GIFT GUIDE
Potter and Mooch Falk Culinair Ultimate

Explore our brand new collection of Ear Copper Pans
Wings climbing earrings designed for a
Create the finest restaurant quality
single piercing due to the small bar that
dishes with copper cookware from
runs up the back of the lobe. Each pair
Falk. Beautifully designed with durable
is handmade in England on either 925
stainless steel linings and stylish 2.5mm
Sterling Silver, 14ct Rose or Yellow Gold-
bimetal vessels that let your food cook
Filled wires with SWAROVSKI Elements.
quickly and evenly.
Hypo-allergenic and Nickel free.
Loved by all ages. From £24 per pair. Eight different sets available direct from
the manufacturer.
BUY 1 PAIR GET A 2nd WITH 30% OFF.
Online or mail order.
01903 331744 0800 1337560

potterandmooch.co.uk falkculinair.co.uk
Great Cooking, Bring me Sunshine

Perfectly Done Like the sun itself there are people who
bring light and warmth to our world, the
Thermapen is for the cook who knows
Sunshine collection by Christin Ranger
that temperature, not time, is the key to
is a celebration of those lovely souls.
creating great food, helping you know
Available in sterling silver or 18K gold
exactly when your food is tasting at its
vermeil with a choice of natural white
very best. Quick, accurate and easy to
topaz or honey citrine gemstones.
use, its designed to take the guesswork
out of every cooking challenge, from Who’s your sunshine?
perfect roasts, to triumphant BBQ, Pictured is the 18K gold vermeil and white
magnificent cakes and delicious jams. topaz set. Pendant £55, Earrings £29.
Visit our website using voucher code View the collection at the website or call
PERFECT-11 to receive 20% off your order for details.
– offer ends 30th November 2021.
01903 202151 01424 773091

thermapen.co.uk christinranger.com
Roly’s Fudge The Custom Spirit Co.

Originating from Devon over 30 years For The Curious Soul
ago, we make handmade crumbly fudge
The Custom Spirit Co. offers you a
daily. Each batch of fudge is carefully
new and exciting experience to create
made using traditional recipes and the your own spirits using their easy online
finest quality ingredients. process. All crafted by hand using
Over 15 fudge flavours are available, natural ingredients, they are currently
including a range of vegan fudge, plus offering a delicious selection of
our seasonal range is now available, Caribbean spiced rums with a bountiful
adding our Christmas Pudding Fudge library of flavours to choose from.
made with all the ingredients that go into Rather than purchasing off the shelf this
a Christmas pudding...try it to believe it. Christmas, why not give a unique gift
For 10% off this month on orders that you’ve designed yourself?
over £35, please use the code
NOVEMBERFUDGE at checkout.
hello@customspirit.co
rolysfudge.co.uk/shop customspirit.co
Hawkshead Relish
Scotch Bonnet Sauce
The Hawkshead Relish Company have
released a fiery, flavoursome, and
unforgettable Scotch Bonnet Sauce!
Packed with Chillies and Tomatoes, this
sauce is a welcome addition to any dish
that needs a punch of flavour. The Scotch
Bonnet Sauce makes a delicious marinade
for prawns, smothered on top of chicken
wings or as a hot replacement for ketchup.
The Hawkshead Relish Company pride
themselves on creating bold flavours,
making the most of natural ingredients and
using no artificial colours or flavourings.
01539 436614
hawksheadrelish.com
To advertise here call 020 7150 5614 MARKETPLACE
ECCENTRIC
UNIQUE
INDIVIDUAL
AN Exmoor
Original
©2021 ‘Wicked Wolf ®’, ‘Exmoor Gin™’ and ‘The Spirit of Exmoor ®’ are trademarks or
registered trademarks of ‘The Old Chapel Brendon Limited’ registered in the UK. 20% OFF WITH PROMO CODE BGF-1121. VALID UNTIL 30.11. 21
10 % off if
p n d £ 10
yo u s
us
“GF n ov”
valid to 19/12/21, only on hawkshead relish products HAWKSHEADRELISH.COM

The SUPERIOR QUALITY

PULLOVER BRA GET SET FOR
CHRISTMAS!
‘I cannot believe, after much
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spent, I have finally found a bra
R E AT for friends, family...or even yourself.
that’s so comfortable.’ BETH G LUE
VA MAS
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Sizes up to
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TO ORDER ONE OF THESE GREAT COPPER COOKWARE

SETS SIMPLY VISIT OUR WEBSITE.
Made in Italy
THE WORLD’S FINEST COPPER COOKWARE
TE L: 0132 6 37 3268 www.falkculinair.co.uk/xmas
. THE BIG BLOOMERS COMPANY.CO.UK
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Welcome to The Genius Square! Best game any of us has ever played!” +++++
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Each player receives a Genius Square grid (two are included) and a set of the nine coloured shapes, Send coupon to: ‘The Genius Square’ GF Offer
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Puzzle
RATED 4.6 OUT OF 5 FROM OVER 33,000 REVIEWS! Company Offer ends 11.59pm 31st May 2022!
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CORNWALL
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* COPAS CUSTOMER SURVEY 2020 Tel: 01326 231 357 Email: info@stanthony.co.uk www.stanthony.co.uk
The revolutionary
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24/7 control system with LCD display +PTWSL_VMMWLHROLH[PUNZ`Z[LT\ZLZSV^JVZ[VMMWLHRLULYN`

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ALSO AVAIL ABLE ON

!!
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Managing director, Group Commercial Commercial Group advertising and Customer
food editor-in-chief director, digital director, print partnerships director engagement director
Alex White Christine Hayes Gareth Mugford Simon Carrington Jason Elson Julia Rich
CONTACT US firstname.surname@immediate.co.uk
CONTENT
Group magazines editor Keith Kendrick Editor, bbcgoodfood.com
ADVERTISING
Head of clients and strategy Liz Reid Get the best
Group managing editor Lulu Grimes
Deputy magazines editor
Amanda Nicolas (maternity
cover), Natalie Hardwick
and Catherine Crosby
Senior account manager Rachel Dalton
from our recipes
Janine Ratcliffe Editor, olivemagazine.com Senior brand executive We test them thoroughly
Alex Crossley
Food director Cassie Best Margaret McGonnell to ensure they work for you
Health editor Tracey Raye
Food editor, video Anna Glover Brand executive Ellen Cook
Digital food editor z Read the recipe before starting. Basic
Skills & shows editor Head of agency trading Simon Fulton
Georgina Kiely storecupboard ingredients, like salt, aren’t
Barney Desmazery Head of digital James Walmsley
Reviews & ecommerce editor included in the ingredients list.
Projects editor Miriam Nice Business development manager, inserts
Lucy Roxburgh z Use standard measuring spoons for accuracy,
Deputy food editors Esther Clark, Steve Cobb
Audience development
Adam Bush Classified sales executive especially for things like spices, yeast and salt.
executive Alice Johnston
Recipe developer Liberty Mendez Alex McCarthy z Where possible, we use humanely reared and
Digital assistants Emily Lambe,
Group digital editor Lily Barclay Regional business development manager produced British meats, poultry and eggs, and
Helen Salter
Nicola Rearden sustainably sourced seafood.
z To help avoid waste, we suggest how to use
For all advertising enquiries, please email: any leftovers you may have from our recipes.
SUBS DESIGN imfood@immediate.co.uk
Group content & production Group creative director Ben Curtis z Eggs carrying the British Lion mark guarantee
manager Stella Papamichael Art directors Sarah Snelling, that all hens are vaccinated against salmonella.
Deputy content & production Rachel Bayly, Gillian McNeill z We try to avoid using plastic. You’ll find
manager Fiona Forman Design hub manager MARKETING & instructions to wrap or cover, but we won’t specify
Chief sub & production editor Gabby Harrington SUBSCRIPTIONS what to use unless it’s vital to the recipe.
Dominic Martin Senior multimedia designer Group marketing manager
Senior sub-editor Cloe-Rose Mann Tom Townsend-Smith Helping you to eat well
Marianne Voyle Multimedia designer Digital marketing manager Our BANT-registered nutritionist analyses our
Sub-editors Sarah Nittinger, Freddie Stewart Amy Donovan recipes on a per-serving basis, not including
Hannah Guinness Junior multimedia designer Social media executive Nadiya Ziafat optional serving suggestions. You can compare
With thanks to Rose Clark Emma Winchester Customer engagement assistant these amounts with the Reference Intake (RI), the
Video producer Hetty Ashiagbor Tami Aktar
official recommended amount an adult should
Video editor Laure Komoe Senior PR manager
COMMERCIAL consume daily. Energy 2,000 kcals, Protein 50g,
Videographer Joe Pomeroy Natasha Lee 020 7150 5472
Digital publisher Anna Priest Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar
Reader offer manager Liza Evans
Head of partnerships 90g, Salt 6g (please note RIs for total fat, saturates,
Subscriptions director Helen Ward
Marc Humby INTERNATIONAL Direct marketing manager sugar and salt are the maximum daily amounts).
Director of international Sally Longstaff Healthy recipes are checked to ensure they have
licensing & syndication Direct marketing executive Amy Corbett a low amount of saturated fat, sugar and salt per
CONTRIBUTING Tim Hudson 100g, equivalent to green on a traffic-light label.
EDITORS Head of newstrade marketing
Syndication manager Martin Hoskins On a per serving basis, Good Food require the
Joanna Blythman
Richard Bentley Newstrade marketing manager saturated fat to be 5g or less, salt 1.5g or less
Marverine Cole
International partners manager Alex Drummond and sugar, 15g or less per serving.
Kathryn Custance (TV)
Molly Hope-Seton Low-fat recipes in Good Food are low per 100g,
Emma Freud
Diana Henry or 12g or less per serving.
Henry Jeffreys PRODUCTION Low-calorie recipes have 500 calories or less
Tom Kerridge
AD SERVICES Production & repro director Koli Pickersgill per main course, or 150 calories or less for a
Ad services director
Victoria Moore Production manager Lee Spencer dessert. We also include the number of portions
Sharon Thompson
Tony Naylor Senior repro technician Darren McCubbin of fruit and/or veg in a serving, and highlight
Display ad services manager
Melissa Thompson Repro technician Jonathan Shaw recipes that supply a third of the daily requirements
John Szilady
Kerry Torrens (nutrition) of calcium, iron, folate and vitamin C, and a good
Ad services manager
Eleanor Parkman-Eason source of fibre and omega-3.
DIVERSITY & Balanced recipes contribute to your five-a-day,
Senior ad services co-ordinator,
LIVE EVENTS display Sarah Barker
INCLUSION include starchy carbohydrate, a lean source of
Portfolio director, food & festivals Diversity & inclusion manager protein and dairy, or plant-based alternatives. These
Ad services co-ordinator,
Sophie Walker classified Hugo Wheatley
Ridhi Radia recipes also use unsaturated oils in small amounts,
Head of commercial Ad services co-ordinator, inserts and all components of the main meal are included
Rachael Clarke Agata Wszeborowska in the analysis – only seasonings are exluded as
bbcgoodfoodshow@immediate.co.uk ‘to serve’. Saturated fats, sugar and salt are
medium per 100g, or amber on a traffic-light label.
Group managing director Chris Kerwin CEO Sean Cornwell
COO & CFO Dan Constanda Executive chairman Tom Bureau
How we label our recipes
Vegetarian (V) or vegan recipes are clearly
BBC STUDIOS, MAGAZINE EDITORIAL BBC GOOD FOOD BOOKS
labelled, but be sure to check pack ingredients.
UK PUBLISHING REVIEW BOARD Editorial director
Chair, Editorial Review Boards Commissioning editor, factual Lizzy Gray Freezing (G) Can be frozen for up to three months
Nicholas Brett Patrick McMahon Editor unless otherwise stated. Defrost thoroughly and
Managing director of consumer Head of audio & music Joanna Stenlake heat until piping hot.
products & licensing Stephen Davies production, Bristol jstenlake@penguin z Recipes for advertisement features are checked
Director, magazines and consumer Clare McGinn randomhouse.co.uk by our cookery team but not tested by us.
products Mandy Thwaites Glynn Pegler z Our gluten-free recipes are free from gluten,
Compliance manager Sue Price but this may exclude serving suggestions.
Cameron McEwan For more info, visit coeliac.org.uk.
UK publishing co-ordinator z We are unable to answer individual medical
Eva Abramik uk.publishing@bbc.com or nutritional queries.
This magazine is published by Immediate Media Company Limited under licence from BBC Studios
© Immediate Media Company Limited, 2020. Immediate Media Company Limited, Vineyard House,
44 Brook Green, Hammersmith, London W6 7BT

last bite
Tonight’s Need a break from rich

Christmas food? This
fresh, zingy salad is just
recipe ESTHER CLARK
photograph TOM REGESTER special the ticket, plus there’s
no cooking involved
Spiced feta, pistachio 70ml extra virgin olive oil 1 Put the feta in a bowl with the
& clementine salad 1 tbsp honey yogurt and 1/2 tsp salt and mash
2 tbsp white wine vinegar together well with a fork. Put in
SERVES 4 PREP 30 mins plus 1 large banana shallot, very thinly a sieve set over a bowl for 3 hrs,
overnight chilling NO COOK sliced into rings then chill overnight. Once chilled,
EASY V 150g rocket roll into 12 balls the size of walnuts.
4 clementines, peeled and sliced Mix together the chilli and za’atar,
180g feta, crumbled horizontally then roll the feta balls in the
250g Greek yogurt ½ small bunch of mint mixture to coat. Put in the fridge
½ tsp chilli flakes 40g pistachios, chopped to chill for 30 mins. Will keep chilled
2 tbsp za’atar or mixed dried herbs 50g pomegranate seeds in a container for up to three days
covered in a layer of olive oil.
2 Mix the oil with the honey, vinegar
and some seasoning to taste. Toss
the shallots, rocket and clementine
slices together with the mint.
Arrange on a plate with the feta
balls on top and drizzle over the
dressing. Scatter with the chopped
pistachios and pomegranate seeds.
GOOD TO KNOW calcium • folate • vit c • 1 of 5-a-day •
gluten free
salt 1.9g
in next
month’s issue
Alternative Christmas mains
and easy last-minute
entertaining sorted with our
bring-a-dish party and
no-cook canapés

HOME
COOKING
SERIES
Get set for Christmas with 120 special vegetarian and vegan ideas
Starters and canapés

to kick off the big day
Stunning vegetarian
centrepieces
d store s now . Can’t get to

Out in selecte urs at magsdirect.co.uk
Showstopping puds,
the shops? Order yo desserts and cakes
Visit the Apple App store to download digital

issues in the Home Cooking Series, including
BBC Good Food’s Homemade Christmas,
Vegetarian Summer, Vegan and more.
HOME
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Christmas 2021

90+ recipes Britain’s biggest-selling

let’s celebrate Christmas

Create NEW traditions

For Nadiya, it’s fesenjān, the Iranian

CHRISTMAS 2021 bbcgoodfood.com 3

NEW Double Serum Eye

',6&29(5025( Innovation: our unique double formula visibly acts on multiple

CHRISTMAS 2021 bbcgoodfood.com 5

Biggest and best

BBC GOOD FOOD SHOWS Food is our passion and pleasure

AWARDS Britain’s number one food media brand

6 bbcgoodfood.com CHRISTMAS 2021

COCKTAILS & DRINKS

BAKING & DESSERTS

CHRISTMAS 2021 bbcgoodfood.com 9

Christmas wouldn’t be Christmas without:

10 bbcgoodfood.com CHRISTMAS 2021

Alternative Christmas dishes

JOIN OUR FACEBOOK COMMUNITY, BBC GOOD FOOD TOGETHER

YOUR TOP SIX CELEBRATION DISHES

CHRISTMAS 2021 bbcgoodfood.com 11

CHRISTMAS 2021 bbcgoodfood.com 13

1 MAKE A SHOPPING LIST

JAMS AND CHUTNEYS

Diary dates 4 NOVEMBER DIWALI 5 NOVEMBER BONFIRE NIGHT

14 bbcgoodfood.com CHRISTMAS 2021

MAKE YOUR OWN

14 NOVEMBER REMEMBRANCE SUNDAY 21 NOVEMBER STIR-UP SUNDAY

CHRISTMAS 2021 bbcgoodfood.com 15

FREE Goody bag with GF Eats Out

16 bbcgoodfood.com CHRISTMAS 2021

• Keep harvesting brassicas such

• Harvest parsnips and carrots

• Bring pots of herbs under cover

disposing of any diseased

lettuces under cover.

MORE FROM BBC GOOD FOOD Tune in for

CHRISTMAS 2021 bbcgoodfood.com 17

NEW WAYS WITH PARSNIPS

RÖSTI MASH GR ATIN

18 bbcgoodfood.com CHRISTMAS 2021

CHRISTMAS 2021 bbcgoodfood.com 19

Entertaining friends (for 4)

20 bbcgoodfood.com CHRISTMAS 2021

Boxing Day buffet

USE YOUR LEFTOVERS

ONE-POT DINNER FAMILY BAKE

CHRISTMAS 2021 bbcgoodfood.com 21

T V chef Try these crumbly coconutty biscuits

MAKES 12 PREP 15 mins

250g plain flour, plus extra

1 Heat the oven to 190C/170C fan/

TV & RADIO PICKS

CHRISTMAS 2021 bbcgoodfood.com 23

Frozen blackberry Apple & rhubarb Sage sour Passionfruit &

24 bbcgoodfood.com CHRISTMAS 2021

taken over grateful to our NHS. I don’t have

Each month, we introduce

WE ARE you to the experts who