Innholdsfortegnelse for Christmas 2017 i Good Food

‘A great Christmas is about the warmth engendered by sharing great food, not aesthetic perfection’ says our very own wise man Tony Naylor. On page 155, Tony outlines his 10-point plan to banish stress from the big day. You may not agree with his untraditional choices (he’s not a fan of turkey) but there’s no arguing with his advice to defuse all potential flashpoints: ‘breathe, count to 10 and refill your glass.’ NEW star columnist Nadiya Hussain’s approach to avoiding stress in the kitchen is to plan well ahead. In her first feature for BBC Good Food she reveals her shortcuts and the division of labour that keeps the family in good spirits over the festivities. Keep an eye on our Facebook this month for our new video interviews in…

IN THE BEGINNING In 1893, the world’s first mobile popcorn machine was introduced in Chicago and popcorn became a popular street food snack at fairs and carnivals in America. It wasn’t until the 1930s that it was sold in cinemas, and then supermarkets, in both the US and the UK.There were only two flavours: salty or sweet. THEN Gourmet popcorn company Joe & Seph’s were at the forefront of the flavoured popcorn trend in Britain.Co-founder Joseph Sopher began making it after realising there was nothing like it in the UK. He launched Joe & Seph’s (at the BBC Good Food show!) in 2010 with flavours including caramel, coconut & cinnamon and caramel macchiato & whiskey. Joseph explains that ‘when corn is air-popped, it has almost no taste so it’s a…

GOOD FOOD’S VEGETARIAN CHRISTMAS Plan ahead for the festive season with over 100 festive recipes including spectacular vegan mains and showstopper deserts. On sale now, £3.90. GF SHOWS Discover a BBC Good Food Show near you – find out more on page 176. Readers save 20% on tickets! GOOD FOOD ON YOUR PHONE OR TABLET Download our interactive app at the Apple App Store or in Google Play. HOW-TO VIDEOS Sharpen your skills with our cookery videos. Find over 200 recipes and techniques at bbcgood food.com/feature/videos.…

Cosmopolitan Everybody, whether they’ll admit it or not, loves a cosmo. Lipsmackingly sweet-and-sour, this cocktail of vodka, cranberry, orange liqueur and citrus is a good time in a glass. SERVES 1 PREP 5 mins NO COOK EASY V 45ml lemon vodka 15ml triple sec 30ml cranberry juice 10ml lime juice ice for the garnish flamed orange zest (see tip) or a lime wedge on the rim of the glass. Shake ingredients with ice and strain into a cocktail glass. Garnish and serve. GOOD TO KNOW vegan • gluten free PER SERVING 161 kcals • fat none • saturates none • carbs 8g • sugars 8g • fibre none • protein none • salt none tip To make the flamed orange zest, hold a 3cm round piece of orange zest about…

Crispy-skinned roast turkey with lemon & garlic If you have time, salt the turkey up to three days before – this acts as a brine and makes the bird more succulent. SERVES 8 PREP 30 mins plus up to 2 days brining COOK 3 hrs 25 mins plus resting EASY * 5-6kg oven-ready turkey, neck and giblets removed and kept for the gravy (see p36) 1 onion, halved 1 lemon, halved (save the zest for the butter) whole bulb of garlic, halved for the salt mix 2 tbsp sea salt 1 tbsp thyme leaves 1 tsp peppercorns for the butter 100g butter 4 tbsp vegetable bouillon powder (we used Marigold) 1 lemon, zested (from the lemon for the turkey) 1 Up to two days ahead, make the salt mix by…

Turkey & chestnut gravy SERVES 4 PREP 10 mins COOK 30 mins EASY * If you use goose fat or butter to make this, it can be made ahead and chilled or frozen. pan juices from the turkey roasting tin (see pages 24, 28 and 32) or 2 tbsp goose fat or butter raw turkey giblets 1 tbsp plain flour 200ml dry white wine 500ml chicken stock 1 thyme sprig 2 bay leaves 3 tbsp chestnut purée 1 Once the turkey has cooked and is resting on a board, carefully pour the juices from the roasting tin into a large heatproof jug. Leave to settle, then pour all of the fat into a separate jug. Put 2 tbsp fat in a saucepan and carefully dispose of the rest. If you…

Mince pie baklava When a mince pie meets baklava, it’s a match made in heaven. Serve a couple of pieces warm with ice cream for a dessert, or cut into smaller bites and enjoy them with your post-meal coffee. SERVES 16 PREP 30 mins COOK 1 hr 5 mins EASY V 1 x 411g jar mincemeat 100g pistachios, chopped 100g ground almonds 1 orange, zested 150g butter 2 x 270g packs of filo pastry for the syrup 150g granulated sugar 2 tbsp Grand Marnier or brandy 1 Heat oven to 160C/140C fan/gas 3. Mix the mincemeat with the pistachios, almonds, orange zest and a good pinch of salt, then set aside. Melt the butter, then use a little to brush the bottom and sides of a 20 x 30cm baking…

It started to snow on the drive into Copenhagen from the airport. I’d never visited Denmark before. For years, I’d dreamt of spending Christmas in Scandinavia and then, that year, I thought ‘just do it’. Candles in the windows of the apartments by the hotel created squares of soft light. Much has been said – and written – about ‘hygge’, the Scandinavian concept of cosiness (though that doesn’t quite translate the word, it’s also about a sense of wintry well-being and togetherness). As I looked through the white flakes at the glowing windows it all seemed the epitome of ‘hygge’ to me. I felt completely at home. We arrived so late – because of the snow – that most restaurants were closed so room service was our only option. But…

Toulouse sausage roll There’s nothing better than a freshly baked sausage roll, with the flaky pastry and comforting meaty filling, and I also love the punchy kick of a Toulouse sausage. I’ve combined the best of both in this recipe, and made it more of a main event by going large and turning it into a kind of sausage Wellington. SERVES 10 PREP 35 mins plus at least 3 hrs chilling COOK 45 mins EASY * 320g all-butter puff pastry sheet plain flour, for dusting 3 large egg yolks, beaten 2 tsp thyme leaves 2 tsp black mustard seeds for the filling 1kg fatty pork mince 200g unsmoked streaky bacon, very finely chopped or minced 2 ½ tsp cracked black pepper (use a pestle and mortar) 1 ½ tsp muscovado…

Honeyed almonds with cinnamon, nutmeg and five spice Be warned: these nuts are addictive, and you won’t be able to stop yourself from nibbling – squirrel-like – on a few as you prep them. We’ve used a festive assembly of spices here, but you could also add a Spanish touch with a mixture of sweet and smoked ground paprika instead. MAKES 8 x 30g portions PREP 5 mins plus cooling COOK 15 mins EASY V oil, for the tray 15g demerara sugar good pinch of flaky sea salt 50g honey 250g raw skinned almonds ½ tsp each ground cinnamon, nutmeg and five spice 1 Heat oven to 180C/160C fan/gas 4. Line a baking tray with lightly oiled baking parchment. Mix the sugar and salt in a large bowl and set…

Cheeseboard macaroni cheese SERVES 4 PREP 10 mins COOK 50 mins EASY V (depending on cheese used) 350g pasta shapes 2 tbsp butter 1 garlic clove, crushed 1 tsp mustard powder ½ tsp cayenne pepper (optional) 3 tbsp plain flour 500ml milk 250g mix of cheeses you have around (we used Cheshire, cheddar and camembert), plus extra hard cheese for the topping 1 Cook the pasta according to pack instructions, drain and set aside. 2 Melt the butter in a saucepan, add the garlic and cook for a min until softened, then add the mustard powder and cayenne pepper and cook for 1 min more. Add the flour and stir to make a paste, cooking for about 1 min, until the mix starts to bubble a little. Take off the…

Winter vegetable & lentil soup This makes a substantial supper or warming snack, and it would travel to work in a wide neck lask for lunch – just don’t forget a spoon. SERVES 2 generously, 4 as a snack PREP 10 mins COOK 30 mins EASY V * 85g dried red lentils 2 carrots, quartered lengthways then diced 3 sticks celery, sliced 2 small leeks, sliced 2 tbsp tomato purée 1 tbsp fresh thyme leaves 3 large garlic cloves, chopped 1 tbsp vegetable bouillon powder 1 heaped tsp ground coriander 1 Tip the lentils and vegetables into a large pan with the tomato purée, thyme, garlic, bouillon powder and coriander. Pour over 11/2 litres boiling water from the kettle, then stir well. Cover and leave to simmer for 30 mins…

“Food arrives swathed in layers of steamy packaging, but barely hot enough to eat” What’s the point of having restaurant food delivered at home? Online takeaway ordering schemes have exploded. Cyclists with insulated backpacks of food snake in and out of rush-hour traffic. No need to venture out to the restaurant of your choice, now the restaurant comes to you, at all hours of the day and night. I suppose my resistance boils down to the fact that I actively enjoy eating out. It’s not only the food that I relish, it’s also the buzz and ‘theatre’ of dining out, maybe dressing up a bit, marking a celebration, or simply winding down on a Friday night. Canvassing opinion of people who do use these websites hasn’t converted me. They report…

Wine expert Henry Jeffreys, along with the BBC Good Food team, tasted his way through over 100 wines to choose our Wine Club selection. Henry writes about wine for The Guardian and The Spectator, and on his blog, worldofbooze.wordpress.com. He is also a judge in the Best Drinks Producer category for the BBC Food and Farming Awards. His first book, Empire of Booze, is out now. Duck ‘n’ Pheasant Sauvignon Blanc Marlborough 2016 In the 1990s, the British fell in love with the exuberant Marlborough Sauvignon Blanc style and are showing no signs of growing out of it. This is a particularly fine example because it combines that classic New Zealand zing with elegance. Everything is in place; green peppers, tangy pink grapefruit, and subtle honeyed notes. It’s superb with…

STICKY WALNUT There’s not much to say about Sticky Walnut that hasn’t already been said by its owner and cult Twitter star, Gary Usher (@stickywalnut). But amid all the entertaining online banter and crowdfunding drives (to launch the spin-ofis Hispi, Burnt Trufle and the new Wreckfish), it’s easy to forget how exceptional this bistro is. Located on the edge of Chester city centre, it’s a model restaurant: from its afiable staff to its assured, intelligent food. Try the mackerel with burnt apple, labneh, za’atar and cucumber, or a chateaubriand with legendary trufled parmesan chips. Mains from £15. stickywalnut.net CD, SO SIMON RADLEY The grand old Chester Grosvenor’s one Michelin- starred restaurant, headed up by Simon Radley, is surprisingly modish on the plate. Pin-point dishes – such as pork with octopus, pea…

star letter I wholeheartedly agree with Joanna’s article ‘Stand up for British fruit & veg’ (Sept). It’s a travesty that some retailers sell foreign fruit and veg when they’re in season in Britain. I often find that the global substitutions are not as good – often lasting barely a day or never ripening at all. I think it should be heralded in its own section, just like some supermarkets group organic produce together. Then customers can clearly see what’s available. Fiona Cullis, Surrey Fiona wins 12 bottles of Louis Jadot Beaujolais Villages ‘Combe aux Jacques’ 2016 (£11.45, Whole Foods). Made with 100% Gamay grapes, this is brimming with juicy cherry and raspberry notes. Try it lightly chilled or pair it with charcuterie. You’ve been posting our recipes… #bbcgoodfood…

Start the new year with fresh cooking inspiration from Good Food with this handy recipe calendar. It’s packed with ideas for the year ahead, with 12 of our most popular seasonal recipes from bbcgoodfood.com, rated by Good Food readers. We know they're your favourites, and every recipe has been triple-tested in the Good Food kitchen so they’ll work perfectly every time. Whether it’s a recipe making the most of British produce at its best or something special for a key event, we’ve got every month covered, from a summery avocado & quinoa salad to hot cross buns for Easter. In Good Food magazine, as well as over 70 new recipes every month from our team and top BBC chefs, you’ll also find trends, travel, outspoken columnists, restaurant reviews and exclusive…

Hot cross buns Our ultimate step-by-step guide to creating perfectly decorated fruit buns. MAKES 15 PREP 30 mins plus rising COOK 20 mins MORE EFFORT for the buns 300ml full-fat milk, plus 2 tbsp more 50g butter 500g strong bread flour 1 tsp salt 75g caster sugar 1 tbsp sunflower oil 7g sachet fast-action or easy-blend yeast 1 egg, beaten 75g sultana 50g mixed peel 1 orange, zested 1 apple, peeled, cored and finely chopped 1 tsp ground cinnamon for the cross 75g plain flour, plus extra for dusting for the glaze 3 tbsp apricot jam 1 Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Put the flour, salt, sugar and yeast in a bowl.…

Ricotta strawberry French toast SERVES 2 PREP 10 mins COOK 20 mins EASY V 1 large egg, beaten 300ml milk 1 tsp vanilla extract 4 slices thick-cut white bread 2 tbsp butter 50g ricotta 2 tbsp honey 100g strawberries, some sliced, some halved 2 mint sprigs, leaves picked 1 In a wide dish, whisk the egg, milk and vanilla together. Coat one side of the bread slices in the liquid, then carefully flip them over and leave them to soak for 1-2 mins. 2 Melt 1 tbsp of the butter in a large, non-stick pan over a medium heat and add two slices of bread. Cook for 5 mins or until golden, then turn to cook the other side for another 5 mins. Transfer to a plate and cook the…

Kidney bean curry SERVES 2 PREP 5 mins COOK 30 mins EASY V 1 tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, finely chopped thumb-sized piece of ginger, peeled and finely chopped 1 small pack coriander, stalks finely chopped, leaves roughly shredded 1 tsp ground cumin 1 tsp ground paprika 2 tsp garam masala 400g can chopped tomatoes 400g can kidney beans in water cooked basmati rice, to serve 1 Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins. 2 Add the spices to the pan and cook for another 1…

Cocktails & canapés Serve a cosmo at the start of your party and a warming shot before guests leave Retro dinner party with a modern twist These are all familiar recipes, each with an upgrade for 2017 A big get-together Share a serve-yourself curry followed by a festive dessert Friday night with friends Serve this easy main followed by a make-ahead pudding You’ll find three more Christmas Day menus on p22, a Christmas Eve supper on p72 and a Boxing Day lunch on p82…

Our popular GF Eats Out events celebrate the great British restaurant scene (see page 158 for details of our exclusive day at Belmond Le Manoir) and every month we give away a goody bag worth up to £50, with treats such as ethically harvested The True Honey Co manuka honey from New Zealand, uplifting Ahmad Tea, a refreshing Franklin & Sons Valencian Orange & Pink Grapefruit with Lemongrass drink, crunchy Love Corn, a Sal de Ibiza travel-size Sea Salt Shaker, Long Island ‘High Tea’ Smith & Sinclair Edible Cocktail Pastilles and Beer & Smoke Pickles from We Love Manfood.…

What is it? A gin infused with hand-dived sugar kelp (a type of mild-flavoured seaweed) from the Outer Hebrides, along with eight other botanicals. Seaweed in a gin? Whose idea was that? This one comes from Scottish spirits company Isle of Harris Distillers Ltd, but we’ve seen others crop up on the market too. It sounds super trendy… Yep, both seaweed and gin have soared in popularity in recent years, so it was only a matter of time before someone combined the two. How does it taste? It’s incredibly smooth, with the flavours of typical gin botanicals, along with slightly sweet-salty notes from the sugar kelp. Any other selling points? We can’t get enough of the beautiful bottle design – it would make a great gift. Where can I buy…

Christmas wouldn’t be Christmas without a prawn cocktail to get the party started. Give yours a Mexican makeover this year with this spicy recipe inspired by Rick Stein’s latest BBC Two series, Rick Stein’s Road to Mexico. Mexican prawn cocktail (cóctel de Camarón) It would be hard to wean any British person off prawn cocktail made with Marie Rose sauce (mayonnaise and tomato ketchup), but this is pretty special. Naturally it’s quite spicy and smoky from the chipotle chilli but, as is so often the case in Mexico, the creamy element that I crave is supplied by ripe avocados. This dish comes from a rugged seafood restaurant called El Camello in the town of Tulum. SERVES 4 PREP 20 mins NO COOK EASY 375g medium prawns, cooked, peeled and deveined…

Super-easy sticky glazed turkey crown To get the best of those festive flavours but without the fuss, we've used the traditional glaze you would get on a ham on an easy-to-roast turkey crown. SERVES 4-6 PREP 10 mins COOK 1 hr 30 mins EASY 50g butter, softened 2kg turkey crown on the bone 1 tsp Chinese five spice or a pinch of ground cloves for the glaze 4 tbsp honey 1 tbsp Dijon mustard 1 tbsp red wine vinegar 1 Heat oven to 190C/170C fan/gas 5. Smear the butter all over the turkey crown and season all over with salt and half the five spice. Put in a roasting tin, skin-side up, and roast for 30 mins. While the crown is roasting, mix all the glaze ingredients in a bowl…

HOW BIG A TURKEY SHOULD I BUY? Unless you are keen on leftovers, and you should consider how much room you will have in your fridge, then try to buy the right size turkey for the number of people you want to serve. A boned turkey, turkey crown or breast roast will leave you with fewer leftovers and waste as well as being quicker to cook. You will find a turkey roasting calculator at bbcgoodfood.com/roast-timer HOW DO I KNOW WHEN IT IS COOKED PROPERLY? The best way to tell if your turkey is cooked is by using a digital cooking thermometer. When cooked, turkey thighs should read 80C, breasts 75C. Always double-check by sticking the probe in several different spots within the thigh or breast, to find…

Christmas food is such a production that it can be easy to forget about the wine until the last minute. You find yourself doing an emergency booze aisle run, but, somehow, you still never end up with anything you want to drink. Or is that just me? Here, I’ve tried to simplify the procedure, with high-street choices for different Christmas dishes. If you only buy one of these bottles, make it the sparkling Limoux. Its lemony precision is good with smoked salmon, but it’s also a great sparkling wine for any occasion – and we all like the uplifting sound of corks popping. But I hope you’ll enjoy some of the others, too. Merry Christmas! “You’re cooking/ there’s a family row raging… everyone needs a refreshing bottle of inexpensive white…

“Christmases I come from a were region always of rugged white mountains . I have wonderful , so my childhood memories of being together as a family and enjoying food like this” A whole roast duck is often a thing of beauty… until you carve into it and realise the thigh meat is beautifully tender and melting but the breast meat is completely overcooked. For me, I feel you need to find that perfect compromise, so I have created this recipe to keep as much moisture in the breast meat, while cooking the thigh meat long enough. Bon appétit! Orange marmalade glazed roast duck Making a deep cut inside the body into each leg helps them cook quicker. SERVES 4 PREP 5 mins COOK 40 mins EASY 1 oven-ready duck,…

“There is one rule in our house. If I sort the cooking, my husband does everything else” Christmas is the only time Britain stops and my family is no exception. We are all free. The only downfall on Christmas Day is when we’re out of milk – and no amount of Googling will present us with an establishment open for business. So, a week before, I do the pre-Armageddon shop. I spend a small fortune on things I might run out of, like dried kidney beans or star anise. Well, you just never know when you might need them! I have never celebrated Christmas in the traditional manner, but the essence of Christmas isn’t too far away. There is a warmth that envelops Christmas: people are in good spirits (apart…

Meat and fish canapés 10 mini beef filled Yorkshire puddings, £9, M&S A perfect mouthful and superbly seasoned, these dinky Yorkshire puds will be a fun conversation starter at any Christmas party. Add some horseradish for an extra kick. Salmon canapés, £3.49, Lidl An 80s throwback, these individual mousses have a really fresh, herby taste, and would be delicious served on a blini. Specially Selected chicken & chorizo cups, £3.29, Aldi Prepare yourself for a cracking hit of Southern flavour with these trendy, crowd-pleasing barbecue bites. ‘These canapés will keep your guests happy and take the pressure off’ Vegetarian canapés Macaroni cheese pots, £6, Waitrose We can t imagine anything more appealing after a few glasses of fizz than these indulgent macaroni cheese pots with a crunchy crumbled topping. 10…

When you’re travelling long-haul, you want to do it in comfort, and with Qatar Airways – named the World’s Best Airline at the 2017 Skytrax awards – you couldn’t get your trip off to a better, easier or more relaxing start. With daily flights from UK airports – London Heathrow, Manchester, Edinburgh, Birmingham and Cardiff (launching May 2018) – you’ll experience a journey that’s ahead of the curve on the thoughtfully designed and surprisingly spacious A350 (the world’s newest aircraft). You’ll enjoy a wide selection of wine and delectable chef creations onboard, as the dynamic LED mood lighting helps you unwind. And you’ll be able to relax knowing that your jet lag will be kept to a minimum, thanks to the carbon fibre fuselage that provides reduced cabin pressure and…

It’s getting to that time of year when you start craving a nice bowl of soup to warm you up. And while some people enjoy the satisfying feeling of slow-cooking their broth to the point of perfection, others want to grab a spoon and get it into the bowl as soon as humanly possible. If you prefer the former, this Portuguese black bean and pork recipe is perfect, as it takes a little extra time to make sure it’s as tasty as possible. Whichever you choose, the new range of Ready To Use from OXO, available in delicious Rich Farm-Bred Beef, Succulent Free-Range Chicken and Tasty Vegetable, gives you a lovely intense flavour. Slow cook Portuguese black bean & pork shoulder soup SERVES 6 PREP 15 mins COOK 2 hrs…

Let’s face it, when it comes to ham and cheese, the Italians do it better. How? Rewind 1,000 years to Northern Italy, where on the fertile plains of the River Po, a group of Benedictine monks created an ingenious way to preserve surplus milk. And so began the legacy of Grana Padano cheese, which would become a treasured ingredient of Renaissance banquets held by the aristocracy, as well as a nourishing staple for people living in rural areas. The reputation of this fine cheese was established over time, and its traditional production methods handed down through generations, intact. That means its crumbly texture, and distinctive aroma and flavour have been the same for hundreds of years. The same dedication to taste and authenticity can be said for Prosciutto di San…

Here’s my list of cheeses based on what’s best at this time of year. For a true cheese experience, I also suggest you eat them in this order 1 FRESH GOAT'S CHEESE The lively acidity and bright appearance of a young goat’s cheese is perfect to refresh the palate. Look out for lighter, crumbly styles, like the truncated pyramid Sinodun Hill from Norton & Yarrow cheesemakers in Oxford with its fresh lemony zing and fudgy texture, or the classic French log Ste Maure de Touraine with its charcoal coat speckled with white moulds and fresh walnut flavour. 2 SOFT STYLE A bloomy white-coated Brie, Camembert or Hampshire Tunworth with earthy wild mushroom aromas and rich grassy flavours are truly delicious. Another British soft cheese for this time of year is…

Make life easier by upgrading your kitchen essentials. Here are our four kitchen must-haves 1 A ROBUST PEELER Faced with a mountain of vegetables, a peeler will be one of the most important pieces of kit at Christmas. Buy a new one if your old one is dull – our best budget buy is the Lakeland peeler (£5). See our guide at bbcgoodfood.com for our pick of the best kitchen essentials. 2 A DECENT CARVING BOARD A carving board with a moat for collecting juices will mean you can easily pour them into your gravy after carving. A softer wooden board (rather than metal) is kinder to your knife blades. 3 A SHARP CARVING KNIFE Once you ve cooked your turkey to perfection, the last thing you’ll want to do…

Food is a big deal in Singapore – it’s a huge part of the country’s culture, and a main preoccupation for many of its citizens. The island city at the southernmost tip of the Malaysian Peninsula, Singapore’s geographical position has made it an attractive port for trade throughout history, and brought people from a wide range of cultures 3 MUST-VISIT RESTAURANTS The Dempsey area has a number of upscale restaurants, but one of the standouts is Candlenut, a one-Michelin star, modern Peranakan restaurant (Straits-Chinese cuisine), famous for its buah keluak dishes. This nut is poisonous until rendered harmless through steaming, and burying in a mixture of ash and banana leaf, and left to ferment for 40 days. The kernels are ground into a rich black nut paste, often cooked with…

The Cheese Shop A legendary northern champion of artisan cheeses for over 30 years, with a top selection of mead, too. chestercheeseshop.co.uk The Cellar This unpretentious hang-out is Chester’s pre-eminent craft beer bar; the place to sup delicious imported gems from To Øl, Cigar City etc. thecellarchester.co.uk The Jaunty Goat Relax, coffee geeks, Chester has you covered. The Goat does it all, from nitro and V60 pour-over, to a sweet flat white. @JauntyGoat Corks Out An atmospheric cellar wine bar and craft drinks shop. Its wine jukeboxes serve 32 wines by-the-glass. corksout.com Taste Cheshire Farmers Market, every third Saturday (outside Chester Town Hall). Also, look out for events, from vegan festivals to street food, at the Carriage Shed, next to the railway station (carriageshed.co.uk). tastecheshire.com…

Every month, we ask a Good Food fan to recommend great places to eat and shop in their area. This month, Immy Birkett recommends The Vanilla Pod in Marlow, Buckinghamshire. Tucked away on Marlow’s West Street, The Vanilla Pod specialises in French cuisine, offering a reasonably priced and delicious three-course set lunch for £19.50 per person. The restaurant is known in the local area as a must for a meal out, with charming quirks, including homemade treacle and apricot & thyme bread. But The Vanilla Pod is also a master of the classics: their mojito is second to none. A stand-out dish for me was the silky-smooth chocolate soup dessert. Well worth a visit! thevanillapod.co.uk Know somewhere good in your area? A restaurant, market, great deli?…

Green goddess smoothie bowl This speedy breakfast bowl contains all 5 of your 5-a-day! SERVES 2 PREP 15 mins COOK 10-15 mins EASY V 2 bananas, sliced 1 ripe avocado, stoned, peeled and chopped into chunks 1 small ripe mango, stoned, peeled and chopped into chunks 100g spinach (fresh or frozen) 250ml milk (unsweetened almond or coconut milk works well) 1 tbsp unsweetened almond or peanut butter 1 tbsp clear honey, agave or maple syrup (optional) for the seed mix 1 tbsp chia seeds 1 tbsp linseeds 4 tbsp pumpkin seeds 4 tbsp sunflower seeds 4 tbsp coconut flakes 4 tbsp flaked almonds ¼ tsp ground cinnamon 2 tbsp clear honey, agave or maple syrup for the topping 175g mixed fresh fruit, chopped (we used banana, mango, raspberries and blueberries) 1…

Loin of lamb, carrots & rosemary potatoes SERVES 4 PREP 5 mins COOK 45 mins A LITTLE EFFORT 8 new potatoes, skins left on 75ml cold-pressed rapeseed oil, or olive oil, for frying 16 baby carrots, leave about 2.5cm of top on (or 4 medium carrots) 12 garlic cloves, skin left on, bashed 25g butter 4 rosemary sprigs 4 pieces of lamb loin (about 500g in total), sinew removed but thin layer of fat left on (you can get your butcher to do this for you) 100ml red wine 1 tsp redcurrant jelly 500ml lamb or beef stock 200g baby spinach, washed 1 Heat oven to 180C/160C fan/ gas 4. In a pan, cover the potatoes with cold salted water, bring to the boil and simmer for 5-10 mins until just…

Pimm’s cake Strawberry and lemon buttercream with cucumber make this the taste of summer. SERVES 18-20 PREP 1 hr COOK 30 mins MORE EFFORT for the cake 100g strawberries, sliced plus 3, halved (stalks on) 3 tbsp Pimm's 1 cucumber, plus ¼ sliced 1 lemon, zested and juiced 300g butter, softened, plus extra for the tins 300g golden caster sugar 4 eggs 1 tsp vanilla extract 400g self raising flour 1 ½ tsp baking powder for the strawberry buttercream 200g butter, softened 500g icing sugar 80g strawberries, mashed for the lemon buttercream 200g butter, softened 400g icing sugar 1 lemon, zested and juiced 1 Put the sliced and halved strawberries in a small bowl and pour over the Pimm's. Leave to soak for at least 1 hr or overnight. Heat…

Pumpkin & bacon soup SERVES 4 PREP 10 mins COOK 1 hr 10 mins EASY * 1 tbsp vegetable oil 50g butter 1 onion, finely chopped 150g maple-cured bacon, chopped ½ Crown Prince pumpkin or butternut squash, peeled, deseeded and cut into chunks (you need about 500g flesh) 1 litre chicken stock 100ml double cream 3 tbsp pumpkin seeds, toasted maple syrup, for drizzling 1 In a large pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook over a low heat for 10 mins. Add 60g bacon and cook for a further 5 mins. Increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce to a simmer, cover and cook for about 40 mins…

Salted caramel chocolate torte SERVES 8 PREP 1 hr 15 mins plus cooling and chilling COOK 10 mins 175g digestive biscuits, crushed 85g butter, melted 397g can caramel 1 tsp sea salt, plus extra to serve 300g plain chocolate (70% solids), broken into chunks 600ml tub double cream 25g icing sugar 2 tsp vanilla extract salted caramel chocolates, to decorate 1 Line the base of a deep 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides – staple or paper clip where the strip overlaps. 2 Stir the biscuits into the butter and press into the tin. Chill for 10 mins. 3 Reserve 2 tbsp of the caramel. Stir the sea salt into the rest and…

Black Forest revival Thought Black Forest was a retro classic? It’s back for Christmas 2017. We’ve seen Black Forest in most of the supermarket’s Christmas ranges, from traditional gâteau to Black Forest panettone and even Black Forest venison. Flavoured mince pies…. Forget spiced fruit, we’ve seen a step away from the traditional this year as more unusual flavour combinations turn up in our mince pies, from chocolate & cherry to gingerbread-topped or lemon. …and mince pie flavour As mince pies take on new flavours, everything else becomes mince pie flavoured! There’s mince pie fudge, mince pie popcorn (see p184) and even mince pie gin! Smash cakes Last year’s ‘reveal desserts’ – pour hot caramel or chocolate sauce over a chocolate dome to reveal the cake inside – have been joined…

Nigella: At My Table Nigella’s new BBC Two series, starting in November, sees her cooking for friends and family in the run-up to Christmas with a fresh take on some of her favourite classics. Impressive dishes with minimal effort. Children In Need It’s time to get baking like popular vlogger Jim Chapman and ‘Do Your Bake Sale Thing’ in aid of BBC Children in Need. Download the new BBC Children in Need fundraising pack at bbc.co.uk/pudsey and help change the lives of disadvantaged children across the UK. The star-studded Appeal Night is on BBC One on Friday 17 November. Masterchef: The Professionals Even if you don’t aim for culinary acclaim, Christmas is a time to up your game on the kitchen-front. Plenty of tips in this year’s MasterChef: The Professionals…

Everyone celebrates Christmas in their own way, so we’ve created three festive menus with some vegetarian sides to suit every table, plus three essential festive sauces. If you’ve got children to cater for, presents, chocolate coins, and tinsel take priority over a perfectly matched table setting, so our easiest ever turkey crown and all-the-trimmings traybake may be just the solution you need. Or, if you want to put an exciting spin on the classic spread, choose our traditional with a twist menu and make a couple of clever tweaks to a familiar much-loved formula and surprise everyone. If you've got time on your side, go all out this year with a boned, rolled turkey served with a grown-up take on sprouts, or perhaps your family already has the only turkey…

Turkey, bacon & chorizo bombe The bacon bombe was a barbecue internet sensation: here we’ve reworked it as a Christmas main course. SERVES 10 with leftovers PREP 40 mins COOK 1 hr 15 mins MORE EFFORT 8 pork & herb sausages or 500g sausagemeat 3 garlic cloves, finely grated 1 small pack parsley, roughly chopped 1 egg 32 rashers smoked streaky bacon 1.6kg boneless, skinless turkey breasts (1 large or 2 small breasts) 1 tbsp sunflower oil 6 pieces cooking chorizo 1 tbsp maple syrup 1 Squeeze the sausages into a bowl or tip in the sausagemeat. Add the garlic, parsley and egg, and squish through with your fingers to mix everything well. 2 Lay a large sheet of baking parchment on your work surface. Use the bacon to make…

Butternut, sage & hazelnut quiche SERVES 8 PREP 1 hr plus chilling COOK 1 hr 50 mins MORE EFFORT V for the pastry 250g plain flour, plus extra for dusting 50g roasted and chopped hazelnuts, plus 2 tbsp 150g cold unsalted butter, diced 1 egg yolk 3-4 tbsp cold water for the filling 50g unsalted butter small pack sage, leaves picked 1 tbsp oil 1 small butternut squash, peeled and cut into chunks 1 tsp chilli flakes 300ml double cream 300ml whole milk 4 eggs, plus 1 egg yolk good grating nutmeg 100g vegetarian feta, crumbled 1 To make the pastry, put the flour, 50g hazelnuts and1/2 tsp salt into a food processor. Give it a quick pulse to disperse the nuts through the flour, then add the butter and…

Being a cook can be making a rod for your own back when it comes to festivities – be it Christmas, Easter, friends’ birthdays, or celebrations of any kind. If like me, you’re the cook of the family or friendship group, you’d better hammer that wreath firmly in, as the chances are you’ll end up with a revolving door at this time of year, welcoming groups large and small, and constantly needing to have good things to feed them. Of course, I wouldn’t have it any other way, so here are some of my favourite things to eat at Christmas. May the feasting begin! Buckwheat & spelt chrain blinis These blinis are perfect for a party, because they are bright pink and wonderfully light. I use traditional buckwheat, along with…

With so much traditional food over the main days of Christmas, I look further afield for inspiration when feeding friends over the holidays. This curry ticks every box – it’s got the luxury of big juicy prawns and the richness that you get from cooking with coconut, but the spicing is mellow enough for everyone to enjoy and it’s all made in one wok. Penang prawn & pineapple curry This Penang curry was taught to me by a lovely lady after a morning of eating the islands’ fantastic street food. Her curry was just pineapple, but I’ve added a prawns to make it special. The toasted coconut, known as kerisik, is what makes this recipe, so please don’t skimp on that step. SERVES 8 PREP 25 mins COOK 40 mins…

Last Christmas I was invited on to The Chris Evans Breakfast Show on Radio 2 to explain the secret of my famous crumbly mince pies, and over 340,000 listeners rushed to bbcgoodfood.com to find the recipe. Here it is again, by popular demand, with new advice for customising the filling. If you’re used to making your own pastry, you’ll be surprised no liquid is added to the mixture. This is what makes it so crumbly, and it means you can handle the pastry as much as you wish (and with warm hands!) without it getting tough and doughy. Don’t try and roll this pastry out, it will fall to bits. If you are a very impatient person, you may find patting the pastry into the tartlet tins a bit tedious.…

‘The best starters not only tasted great, but also looked appealing’ Meat & fish starter What we looked for An individual or sharing starter for Christmas Day or a festive dinner party consisting of fish or red, white or game meat that can be served either hot or cold. Finest fish platter, £45, Tesco This exquisite platter boasts a wide selection of fish and seafood, including a whole lobster and succulent prawns. The samphire is a nice added touch. Taste the Difference salmon & poached egg royale, £6, Sainsbury’s These cute little blinis are topped with runny poached eggs, hollandaise and fresh salmon flakes. Deluxe carpaccio with parmigiano reggiano & extra virgin olive oil, £2.99, Lidl This carpaccio would be delicious drizzled with lemon juice and served with chunky slices…

Healthy party picks Buffet nibbles are notoriously packed with salt, sugar and fat. Snack smarter at your festive celebrations with these simple swaps from nutritional therapist, Kerry Torrens… Party season survival Our nutritional therapist, Kerry Torrens, shares her secrets to feeling great during the hectic party season. 1. Breakfast is key, so start the day with a generous bowl of porridge, topped with a dollop of yogurt and a sprinkle of cinnamon for added flavour. Porridge stabilises blood sugar levels, helping to control your appetite later in the day. 2. Stay hydrated. Aim for 6-8 glasses of water or herbal tea per day. Even mild dehydration can lead to a headache and if you have been drinking the night before the diuretic effects of alcohol will also take its toll…

It is a long, long time since I’ve come out of a restaurant feeling so comprehensively ripped-off as I do at Jean Georges at The Connaught. But I’m getting ahead of myself. Chef Jean-Georges Vongerichten comes trailing a stellar US reputation, wowing Manhattan’s moneyed classes (The Mark, ABC Kitchen) and partnering with upscale hotel groups here and in Asia (he had a previous London foray with his Vong at The Berkeley). On his website, he describes himself as ‘one of the world’s most famous chefs’: get you, JG. He has now landed in the oddly-shaped, semi conservatory at The Connaught that used to house Espelette and has always struck me as somewhere for breakfast or afternoon tea rather than a destination restaurant. We embark on the oddest meal, the only…

Like Morecambe & Wise repeats or queueing for returns in M&S, stress is a defining characteristic of the Christmas period. Magimix even claims to have identified the exact moment of peak anxiety (12.56pm on Christmas Day), as the dinner prep gets to crunch-time and kitchens reverberate to volleys of Gordon Ramsay-like ‘language’. Naturally, cooking is a key festive stress trigger. We want everything to be perfect. And will damn near kill ourselves to ensure it is. But it needn’t be like that. Heed my guide to a stress-free Christmas and it can be a season of peace and goodwill to (almost) all men. 1 Drink, be merry There are few kitchen disasters that cannot be put into their true perspective by a stiff drink. According to a 2013 British Heart…

Ingredients in-depth: Dried grapes A basic baking ingredient, these chewy, sweet dried grapes take a starring role in Christmas cakes, puddings and mince pies, but what’s the difference? Currants Made with reds grapes, these have a slightly burnt caramel flavour. Used on their own in British desserts like Eccles cakes and spotted dick, they’re mixed with raisins in mince pies or Christmas cakes. Best used in baking rather than a snack. Raisins Produced using green grapes, raisins aren’t dried as much as currants leaving them softer and ready to eat. Unlike currants, they soak up liquids and are often macerated in alcohol (think rum and raisin) before baking. Sultanas Also known as golden raisins because of their colour, these are the largest, sweetest and juiciest of the three types of…

The science of succulence Having roasted hundreds of turkeys over the years, we can safely say that the simple technique of seasoning the bird up to two days in advance makes a big difference to the flavour, and actually cuts down on the amount of salt you need overall. Known as dry brining, salting your turkey inside and out in advance gives it a chance to work its way into the protein, which then starts to break it down and tenderise the meat. This allows the turkey to retain its juices more e iciently as it roasts, and you won’t have to heavily salt just before roasting. The same applies to all other birds, but as they are smaller, only a day in advance is needed. See page 24 for…

USEFUL RECIPES FOR CHRISTMAS DINNER YOU CAN PREP AHEAD FREEZE AHEAD Sloe gin cranberry sauce Turkey & chestnut gravy Sourdough bread sauce p36 All can be frozen flat in sealed bags. Marmite butter, p26 Leftovers can be stirred into left over veg on Boxing Day. Pearl barley, parsnip & lemon tagine, p46 Freeze in portions for vegetarians. Best mince pies ever, p96 Batches of these can be kept in the freezer and refreshed when needed. MAKE AHEAD Beetroot & blackberry cured salmon, p66 Can be kept for 2 days. Juniper & apple red cabbage, p26 This improves after 24 hrs, so make it ahead. Turkey, bacon & chorizo bombe, p32 Once prepped, this is easy to cook, carve and serve. Smoky sweet roots,…

Gingerbread people To decorating even ( possibly messy), use tubes of ready-made writing icing. MAKES 15-20 PREP 45 mins plus chilling, cooling and at least 1 hr drying COOK 12-15 mins EASY V 175g dark muscovado sugar 85g golden syrup 100g butter 350g plain flour, plus extra for dusting 1 tsp bicarbonate of soda 1 tbsp ground ginger 1 tsp ground cinnamon 1 egg, beaten to decorate ready-made writing icing chocolate buttons or small sweets (optional) 1 Melt the sugar, golden syrup and butter in a saucepan, then bubble for 1-2 mins. Leave to cool for about 10 mins. 2 Tip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir everything together, then gently knead in the bowl until…

Chocolate-filled pancakes with caramelised banana SERVES 4 PREP 25 mins COOK 30 mins MORE EFFORT V 200g self-raising flour 1 ½ tsp baking powder 3 tbsp golden caster sugar 3 large eggs 25g melted butter, plus extra for cooking 200ml milk drizzle of vegetable or sunflower oil 200g chocolate hazelnut spread 2 large bananas, peeled and thickly sliced on an angle maple syrup 4 tbsp toasted, chopped hazelnuts, to serve 1 To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have…

Rosemary roast chicken thighs, new potatoes, asparagus & garlic An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic – the potatoes catch the lemony cooking juices. SERVES 4 PREP 10 mins COOK 45 mins EASY 8 chicken thighs 750g new potatoes (preferably Jersey Royals), halved 1 whole garlic bulb, cloves separated 1 tbsp olive oil 1 lemon, halved small handful rosemary sprigs 2 large bunches asparagus, woody ends discarded 1 Heat oven to 200C/180C fan/gas 6. Put the chicken, potatoes, garlic cloves, oil and lots of seasoning in a large roasting tin (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast…

California quinoa & avocado salad SERVES 2 PREP 10 mins COOK 30 mins EASY V 250g butternut squash, chopped into small chunks 2 tbsp olive or rapeseed oil 120g pack thin-stemmed broccoli, cut into small pieces 250g pouch cooked quinoa small handful each coriander and mint, leaves picked and chopped 4 spring onions, finely sliced on an angle 50g pomegranate seeds 20g pistachios, roughly chopped 1 small ripe avocado juice 1 / 2 lemon handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves for the dressing 1 tbsp tahini 1 / 2 small ripe avocado, stoned, peeled and roughly chopped small handful each coriander and mint, leaves picked 1 / 2 lemon, zested and juiced 2 tsp clear honey or maple syrup 1 Heat oven to…

Baked apple & toffee crumble SERVES 6 PREP 20 mins plus resting COOK 1 hr EASY * This crumble uses circles of apple, buttery brown sugar, plump fruit and spice all baked under a nutty oat topping. for the apple layer 100g raisins 100g pitted soft dates, snipped into small pieces with scissors 85g light muscovado sugar 3 tbsp dark rum (or use orange juice) 25g unsalted butter 1 tsp mixed spice 1 lemon, zested and juiced 4 Bramley apples, about 800g, peeled, cored and cut into 1cm rings for the crumble 125g plain flour 100g unsalted butter 50g light muscovado sugar 3 tbsp jumbo oats 25g flaked almonds (or use any other nuts you like) custard or ice cream, to serve 1 Heat oven to 190C/170C fan/gas 5. Put…