Innholdsfortegnelse for November 2018 i Good Food

Novelty cheese Last year we tried sticky toffee cheddar and lemon & gin Cheshire, but this year, unusual cheeses are going a step further with mint chocolate chip stilton and Cosmopolitan wensleydale! (both at ocado.com). Buck’s Fizz A classic Christmas Day tipple, Buck’s Fizz (champagne and orange juice) has made its way into several foods this year too, including marmalade (M&S) and smoked salmon (Tesco and Lidl). Eggnog Not only is eggnog one of Starbucks’ most popular Christmas latte flavours, Selfridges also reported that its eggnog curd outsold its brandy butter last year! So, expect to see more of it this Christmas (turn to p180 for an eggnog-flavoured gift idea). Jackfruit Jackfruit has rocketed in popularity thanks to its ability to imitate pulled pork in veggie dishes. Several supermarkets have…

Myrtle’s Kitchen banana & rum chutney Fruity and vibrant with a fiery kick from fresh ginger and cayenne pepper, this chutney makes the perfect accompaniment for your Christmas ham. £3.80, myrtles kitchen.co.uk/shop Konditor & Cook mince pies Seriously buttery, savoury-tasting pastry, sweet, zesty mincemeat and a great filling-to-pastry ratio make these some of the best mince pies we’ve tried this year. £12 (box of six), konditorandcook.com Simply Ice Cream mince pie ice cream Creamy vanilla swirled with chunks of rich, fruity mince pie – it’s two Christmas desserts in one! £4.99, selected Waitrose & Partners, Morrisons and Co-op stores Hawkshead Relish black garlic ketchup This umami-packed condiment adds a deep savoury note to any stew, or add some oomph to your cheese on toast by spreading some under the cheddar.…

CHRISTMAS DAY TIME PLAN TO SERVE AT 2pm 8:30am Take the turkey out of the fridge to let it warm up to room temp ahead of roasting. Prep the veg for the sticky maple roots. Prep the sprouts and pistachios for the sizzled sprouts with pistachios & pomegranate. Prep the veg for the squash colcannon. 9am Heat oven to 180C/160C fan/gas 4. 9:30am Stuff the turkey with the shallots, then put in the oven (timings based on a 5kg turkey). 12:25pm Heat the oil in a roasting tin for the herb infused roast potatoes. 12:30pm Turn oven up to 200C/180C fan/gas 6. Put the potatoes in the oven. 1pm Check the turkey’s done, then remove from the oven. Cover and leave to rest. 1:10pm Turn the potatoes and roast…

Rocky road cheesecake pudding SERVES 10 PREP 45 mins plus at least 24 hrs chilling COOK 5 mins MORE EFFORT 2 x 200g ready-made chocolate loaf or marble loaf cakes 225ml double cream 150g dark chocolate, finely chopped 2 tbsp golden syrup 50g white chocolate edible glitter, chocolate tru les, sprinkles and sparkles, to decorate (optional) For the cheesecake filling 2 x 280g tubs full-fat cream cheese 200ml double cream 75g icing sugar 2 tsp vanilla bean paste or extract 1/2 orange, zested For the rocky road 150g dark chocolate 75g butter 1 tbsp golden syrup 75g digestive biscuits 25g pretzel pieces 50g mini marshmallows 1 Line a 2 litre pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the cakes lengthways (8-9 slices…

We’ve teamed up with Dan Doherty, top chef and judge on BBC One’s Britain’s Best Home Cook, for an exclusive event at his London pub and first solo venture, The Royal Oak. He opened The Royal Oak to much acclaim earlier this year, serving a regularly changing menu of British classics using top-quality seasonal produce sourced in the UK. Dan has created an exclusive Christmas feasting menu for the event (see right) which you’ll enjoy in the upstairs dining room; a truly unique experience as this space hasn’t yet opened to the public. On arrival, beer sommelier Jack Stones will be tasting one of his favourite beers with you and will be matching the menu with beer pairings. Dan will also be there to welcome you, discuss his new book…

Mince pie brownies Love mince pies? Love brownies? We’ve combined the two in this clever mash-up. MAKES 16 PREP 35 mins COOK 30 mins EASY V 185g unsalted butter, cubed 185g high-quality dark chocolate, chopped 85g plain flour 40g cocoa powder 3 large eggs 275g golden caster sugar 6 mince pies or 9-12 mini mince pies icing sugar, for dusting 1 Melt the butter and chocolate in a medium bowl, either in a microwave for 1 min on High, then stirring and continuing to heat in 20-second blasts, or by setting the bowl over a pan of simmering water, stirring occasionally. Once melted, leave the mixture to cool. 2 Heat the oven to 180C/160C fan/gas 4. Line the base of a shallow 20cm square tin with non-stick baking parchment. Sieve…

1 Use a piece of string to measure across the top and down the sides of the cake, then mark the string with a pen. This will help you to measure out the marzipan and icing. 2 Roll out the marzipan to a large circle, using your string to check it’s big enough. Put the cake on a cake stand or an upturned bowl that’s narrower than the cake. Brush the cake with melted apricot jam. 3 Lift the marzipan up by hanging it over your rolling pin, then drape it over the cake. Gently pat and smooth the marzipan down the sides of the cake, then trim any excess from the bottom. 4 Brush the marzipan with more apricot jam. Roll out the icing using the same method as…

You’ll know your guests and have a rough idea of who will be drinking alcohol and who won’t be, but if you don’t, assume everyone will partake. You’ll need to take into account the number of people and the length of time they’ll be with you. Of course, the longer your party goes on, the more you need. wine For 20 people who will be with you for 11/2-2 hours have 12 bottles of wine. If everyone is rushing in straight from work then add 4 bottles. For each extra half hour add another 4 bottles. beer If you want to serve beer as well as wine at the same party then buy 24 small bottles (assuming each bottle contains 330ml). fizz If you give everyone a glass of fizz…

At Good Food, we care about the food we eat, the people who produce it and the effect this has on the world. We use humanely reared meat in our test kitchen and require turkeys to be reared to the highest standards for our Taste Test Awards (p146). As is the case with all meat, turkey should be bought from a source that you trust – a good supermarket, local butcher, farmers’ market, or a website mail order company. You should be able to find out where it came from and how it was reared. The higher the standard of welfare by which a turkey was reared, the better the meat. However, this doesn’t mean that a turkey will definitely have the flavour you're looking for. For that, you’ll also…

5 things to make in advance Make these before everything gets too hectic and store them in the freezer, fridge or cupboard 1 GRAVY Turn to page 42 for our madeira gravy recipe that can be chilled for up to a week or frozen for up to three months. If you're after a vegan gravy recipe, go to page 117. 2 BREAD SAUCE Find our extra creamy bread sauce recipe on page 42; it can be chilled for up to a week or frozen for up to three months. If you're reheating shop-bought bread sauce, add a splash of cream or a dot of butter and garnish with a fresh bay leaf. 3 YORKSHIRE PUDDINGS Try our new mushroom-flavoured version on page 34 or go for a classic recipe. Yorkies…

Slow cooker chicken tikka masala SERVES 4 PREP 20 mins COOK 4 hrs 30 mins-7 hrs 30 mins EASY * 8-12 boneless, skinless chicken thighs, each cut into 3 chunks 2 tbsp veg or rapeseed oil 1 large onion, chopped 2 garlic cloves, crushed thumb-sized piece ginger, finely grated or chopped 3 tbsp tikka curry paste 500ml passata 1 tbsp tomato purée 1 tbsp malt vinegar 1 tbsp light brown soft sugar 1 cinnamon stick 5 cardamom pods 100ml double cream handful chopped coriander cooked basmati rice, lime wedges and naan bread, to serve (optional) 1 Heat the slow cooker. Season the chicken, then put the oil in a wide frying pan and, when hot, add the chicken. Don’t overcrowd the pan – you may want to do this in…

Halloumi, carrot & orange salad SERVES 4 PREP 5 mins COOK 15 mins EASY V 2 large oranges 1 ½ tbsp wholegrain mustard 1 ½ tsp honey 1 tbsp white wine vinegar 3 tbsp rapeseed or olive oil, plus a drizzle 2 large carrots, peeled 225g block halloumi, sliced 100g bag watercress or baby spinach 1 Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well. 2 Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in…

Forget the presents, the magic of Christmas is having time to enjoy the company of those nearest and dearest to you. It’s about lingering over a late breakfast or baking with the kids, sharing a glass of fizz while peeling hundreds of sprouts, gathering the family to trim the tree, or bringing generations together for some good old-fashioned parlour games. That’s why this year, White Stuff is celebrating everyone’s favourite season by fully embracing the ‘all aboard’ spirit of Christmas. You’ll experience so much more than a warm welcome when you go in shop. You’ll find a homely hangout where it really is the more the merrier. Let the kids explore, stop for a cuppa, or drop some clues about what you’d like to find in your stocking. You can…

Vegetarian canapés Feta, spinach & pine nut spanakopita (170g), £7, Waitrose & Partners Packed with spinach, pine nuts and feta, these well seasoned pastry pinwheels were loved by all our judges and received high marks. Vegan canapés Vegan jackfruit tacos (264g), £7, Waitrose & Partners The on-trend jackfruit added texture and was complemented by the herby crumble topping and smoky flavouring of these easy-to-eat tacos. Savoury canapés (meat or fish) Spicy pulled pork tacos (215g), £7, M&S The smoky meat and well cooked tacos went brilliantly with the salsas and soured cream. Scatter over some coriander and these could pass as homemade.…

• Mincemeat Surprisingly easy to make (see page 118) • Cheese straws Use the best quality salted butter and mature cheese you can afford • Gingerbread cookies decorated with icing With holes in so they can be hung from the tree (see page 51) • Hazelnut biscotti Super-easy and they keep well • Chocolate truffles Messy, but everyone who helps gets to lick their fingers • Piccalilli Blissfully cheap ingredients but produces a great relish that will go down well with cold cuts • Kombucha Double-ferment it with festive spices, turmeric and cranberries for a seasonal feel • Marzipan thins See bbcgoodfood.com for a recipe – they’re miles better than shop-bought • Sauerkraut or kimchi Great in stuffing to eat with goose or turkey…

To start this new feature with a flourish, I asked the godfather of Spanish cooking in the UK, José Pizarro. He has three beautiful tapas restaurants in London, is aregularonBBCOne’s Saturday Kitchen,andhas written four brilliant Spanish cookbooks. I spent the morning preparing two of José’s recipes, and getting nervous. He arrives, is instantly handsome, charming, funny and gracious. He hugs me, gives me a big bottle of olive oil and some wine. It couldn’t be going better... “When I arrived here it was sangria justpaella , , tortilla… it was sad. food Spanish is more than that” STARTER Gazpacho Emma I’m making a legendary gazpacho for the legend who created it. This is weird. José My mother made this. She never let me cook in the kitchen when I was…

From festive breaks to educational escapes, we’ve got you covered. Explore the UK’s best Christmas markets on a weekend getaway or set off on a culinary adventure Whether you want to make kombucha, gain a cheese qualification or gin, your or your palate at one of these venues we’ve tried – or treat someone else as a gift. For videos of culinary skills, go to bbcgoodfood.com The sourdough bread clinic The Sourdough School, Northampton Good for: bread connoisseurs There’s been a bit of a #realbread revolution slowly bubbling away recently and Vanessa Kimbell, owner of The Sourdough School, has been at its forefront. Classes here range from a beginners’ introduction course to an intensive week-long diploma. This one-day clinic looks at every aspect of sourdough in detail, from kneading techniques…

Black Forest trifle Chocolate custard, cake and booze – what’s not to like? This is a real showstopper of a trifle and should be greeted with hearty cheers when you bring it to the table. SERVES 8 PREP 25 mins plus chilling COOK 30 mins V For the chocolate custard 100g dark chocolate, broken into pieces 300ml whole milk 300ml double cream 1 vanilla pod, split 6 medium egg yolks 100g caster sugar 2 tbsp cocoa powder 1 tbsp cornflour For the trifle 500g chocolate cake or brownies 50g black cherry or morello cherry jam 100g kirsch or cherry brandy 300g pitted black cherries 200g amaretti biscuits 500ml double cream chocolate curls, to decorate 1 First, make the custard as this will need to chill before you assemble the trifle.…

Bonne Maman, £23, Costco A jar of jam in the morning makes much more sense than chocolate, right? That’s why the jam aficionados at Bonne Maman have created a brand-new Advent calendar for December that features 24 mini jars – perfect for topping your toast or porridge. Pact Coffee, £39.95, pactcoffee.com Kick-start every cold December morning with a hot cup of coffee. This selection of 25 specialty coffees comes with a card explaining where your beans came from and how Christmas is celebrated there. Mince pie calendar, £25, Selfridges What could be more festive than eating a mini mince pie every day? Featuring three different varieties, Selfridges’ new Advent calendar is top of our wish list this year.…

Date, blue cheese & pancetta polenta stacks These are big enough to remove the need for a formal starter at the table, and less fiddly than canapés. If you’re not into blue cheese, good goat’s cheese (the type without rind) is ideal, too. To make it veggie, use chopped toasted nuts instead of the pancetta for crunch. SERVES 6-8 (makes 16) PREP 15 mins plus 1 hr chilling COOK 20 mins EASY 8 thin rashers pancetta, halved 1 tbsp olive oil, plus a little for the tin and for brushing 500ml vegetable stock made with 2 tsp bouillon powder 100g quick-cook polenta 1 tsp finely chopped rosemary 25g parmesan (optional) 120g creamy but sharp blue cheese such as Saint Agur or gorgonzola 8 large medjool dates, pitted and cut in…

Snowman cake SERVES 16 PREP 1 hr plus cooling and chilling COOK 30 mins EASY V un-iced only 225g unsalted butter, softened, plus extra for the tin 225g golden caster sugar 4 large eggs ½ lemon, zested 1 tsp vanilla extract 225g self-raising flour splash of milk For the buttercream 125g unsalted butter, softened 300g icing sugar, sieved 1/2 tsp vanilla extract 1 tbsp milk To decorate icing sugar, for dusting 500g pack white fondant icing green, blue, orange and black ready-to-roll icing, (or use white fondant icing mixed with food colouring) 1 Heat oven to 180C/160C fan/gas 4. Butter and line the bases of two 18-19cm cake tins with baking parchment. 2 Beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, one…

This month, learn How to make your own marzipan The best ways to ice your Christmas cake How to carve your turkey like a pro The easy steps to making vegan gravy How much meat you'll need to cook How to make your own spice mix Which recipes to make ahead What to do with the giblets How to choose your cheeseboard How to make a next level turkey & ham pie much and much more , … Find plenty more tips, videos and how-to guides at bbcgoodfood.com…

how many people does a turkey feed? Figure out whether you need a whole turkey and how much it should weigh to make sure your guests are well fed. WHAT QUANTITY OF GRAVY DO I NEED? There’s never enough gravy at Christmas – unless you follow these rules... Imagine measuring the gravy in ladles with half a ladle being one 50ml serving and a whole ladle being a more generous 100ml serving. Note that you should calculate per serving, not per person, to factor in second helpings and those who only regard their plate complete with a lake of gravy. veg It’s easier to figure out portions by weight, but if you prefer to count things out, be sure to buy medium-sized root veg and potatoes – all of roughly…

The brown meat Cut through the skin that attaches the leg to the body. Ease the thigh outwards and cut through the joint to remove the leg and thigh. Cut between the drumstick and thigh until you hit the joint; twist the knife to separate the two. Leave the drumsticks and thighs whole, or carve into slices by holding the pieces upright and carving down. The breast: method one Make a deep cut to the breast bone, crossways, beneath each breast. Starting at the neck end, cut long thin slices down the length of the bird. Keep going until you reach the breast bone. If you remove the wishbone, you’ll be able to keep carving neat slices beyond this point. The breast: method two Doing it this way is good…

nut roast While there are plenty of vegetarian and vegan options available for Christmas Day, the classic nut roast is an unbeatable choice that goes well with all manner of festive accompaniments. For an attractive centrepiece, shape your nut roast into a ring or wreath, as with our mushroom and barley version (below). If you’re dishing up a veggie option for just one person, you could make a batch of nut and apple stuffing balls – they’re essentially mini nut roasts. Find more ideas for catering to speciel dietary requirements at bbcgoodfood.com/free-from-christmas. Easiest ever vegan gravy This gravy is fantastic with nut roasts. It adds a salty, umami punch to perk up roast roots and steamed greens. Per person, heat 1 tsp brown miso paste in a saucepan with 200-250ml…

SPROUTS Yes, but bear in mind that their texture won't benefit from being frozen. If you do freeze leftover sprouts, use them up in hash-style dishes such as bubble & squeak; alternatively, stir your frozen sprouts into some cream, then bake. POTATOES Yes. Tip the potatoes into a pan of cold salted water and bring to the boil. Boil for 6 mins, then drain in a colander and leave to steam-dry. Shake over some flour, season and toss to combine. Spoon over oil or melted duck or goose fat and toss to coat. Lay on a tray lined with baking parchment and freeze. Once frozen, transfer to a container and store for up to three months. MINCE PIES Yes, they can be frozen either cooked or uncooked. CHEESE Yes, for…

Harissa-crumbed fish with lentils & peppers SERVES 4 PREP 15 mins COOK 15 mins EASY 2 x 200g pouches cooked Puy lentils 200g jar roasted red peppers, drained and torn into chunks 50g black olives, from a jar, roughly chopped 1 lemon, zested and cut into wedges 3 tbsp olive or rapeseed oil 4 x 140g cod fillets (or another white fish) 100g fresh breadcrumbs 1 tbsp harissa ½ small pack flat-leaf parsley, chopped • Heat oven to 200C/180C fan/ gas 6. Mix the lentils, peppers, olives, lemon zest, 2 tbsp oil and some seasoning in a roasting tin. Top with the fish fillets. Mix the breadcrumbs, harissa and the remaining oil and put a few spoonfuls on top of each piece of fish. Bake for 12-15 mins until the…

White velvet soup with smoky almonds SERVES 2 PREP 10 mins COOK 25 mins EASY V * 2 tsp rapeseed oil 2 large garlic cloves, sliced 2 leeks, trimmed so they’re mostly white in colour, washed well, then sliced (about 240g) 200g cauliflower, chopped 2 tsp vegetable bouillon powder 400g cannellini beans, rinsed fresh nutmeg, for grating 100ml whole milk 25g whole almonds, chopped 1/2 tsp smoked paprika 2 x 25g slices rye bread, to serve 1 Heat the oil in a large pan. Add the garlic, leeks and cauliflower and cook for about 5 mins, stirring frequently, until starting to soften (but not colouring). 2 Stir in the vegetable bouillon and beans, pour in 600ml boiling water and add a generous few gratings of the nutmeg. Cover and leave…

Raw sliced sprout salad with apple & blue cheese SERVES 2 PREP 15 mins NO COOK Very finely slice 100g Brussels sprouts along with 1 peeled, cored green apple and 1 stick of celery, then mix with a handful of finely chopped flat leaf parsley. Stir in a handful of toasted flaked almonds or walnuts and break up some gorgonzola or stilton into the mix. Season well. Dress with the juice of 1/ 2 lemon and a good glug of olive oil. GOOD TO KNOW folate • vit c • 1 of 5-a-day • gluten free PER SERVING 327 kcals • fat 26g • saturates 10g • carbs 9g • sugars 8g • fibre 4g • protein 13g • salt 0.7g Sprouty spaghetti SERVES 2 PREP 10 mins COOK 20…

The supermarket shelves are rammed with tempting treats – but how do you know which products are worth buying? Our expert panel of BBC Good Food judges blind-tested over 150 entries – good and bad – to bring you the very best food buys on offer this Christmas.…

Winter is coming. Which means Britain will soon be terrorised by a tribe even more frightening than Game of Thrones’ White Walkers. I talk, of course, of the office Christmas party gang, the novelty jumper crew, the hordes of cacophonously drunk part-timers who, from mid-November until early January (silly season gets longer each year), will invade your beloved bars and restaurants and – in a riot of glittery reindeer horns, lairy banter and arguments about taxis – ruin them. It’s time for civilised Britain to retreat. To find sanctuary in those hideaways that avoid this chaos. Tip: stay calm. In this search for a safe space, you may find yourself panic-booking expensive chefs’ tables, private dining rooms or seats at a supper club. Peak December, around Black-Eye Friday, making tortuous…

Turkey & carrot meatballs SERVES 4 PREP 20 MINS COOK 30 MINS EASY 500g turkey thigh mince 2 medium carrots, peeled and grated 2 garlic cloves, crushed 1 tsp sweet smoked paprika 1 tsp dried oregano handful of fresh basil, shredded, plus extra to serve 1 tbsp Napolina olive oil 300g Napolina spaghetti grated parmesan, to serve For the sauce 1 tbsp Napolina olive oil 1 onion, sliced 1 garlic clove, crushed 2 x 400g cans Napolina chopped tomatoes 2 tbsp Napolina balsamic vinegar 1 tbsp Napolina tomato purée 1. Heat oven to 200C/180C fan/gas 6. 2. Combine the turkey mince, carrots, garlic, paprika, oregano and most of the basil, and divide into 20 small balls. Place on a baking tray, drizzle with the Napolina olive oil and roast for…

Your favourite starter I always start a meal with Cinco Jotas jamón ibérico. Your favourite main course My mother’s goat stew with fried potatoes. Your favourite pudding I don’t have a sweet tooth but I do always like to finish my meal with a little bit of chocolate. My recipe for chocolate pot with olive oil & salt is amazing. Worst dish you have ever cooked It was my first chocolate cake and I made it at my brother’s house. It was a disaster. The blender broke and the cake mix ended up on the ceiling. The one piece of kitchen equipment you love the most My pestle and mortar, great for sauces and aïoli. I use it all the time. Your guilty food pleasure Fish and chips. Favourite alcoholic…

Seasonal inspiration Get Christmas party ready with cookery demos at the Seasonal Kitchen, plus take a seat at the Winter Kitchen to discover warming recipes from the experts and kitchen tips from Magimix. Skills School Sharpen up your kitchen skills and get involved in a hands-on masterclass. From knife skills with Zwilling to festive cake decorating, we’ve got your Christmas prep covered! Meet the chefs Stop by the Lakeland stand to pick up the latest cookbooks and have your copy signed in book signing sessions with your favourite chef. It’s the perfect gift! Christmas shopping Sample and shop from over 400 of the finest food and drink producers and some of your favourite big brands. Discover sweet treats, artisan cheese, festive drinks and lots more.…

Three Award Winning Gins Orkney Gin Company’s multi award-winning gins are hand-crafted in small batches using seven times distilled premium grain spirit and the finest botanicals. Our three gins, Johnsmas, Mikkelmas, and Rhubarb Old Tom are all unique in taste, from fresh botanicals inspired by Orkney’s summer in our Johnsmas, to warming winter botanicals in our Mikkelmas. Our latest release, Rhubarb Old Tom is lightly sweetened. A full strength gin full of Rhubarb zing! 01856 731700 orkneygincompany.com No Ordinary Dinner Plate Cook what you love to eat, lose 1kg a week with the Diet Plate®. Made from fine English earthenware, microwave and dishwasher safe. Meals are automatically calorie counted and nutritionally balanced. Clinically proven, 6 times more likely to lose weight and 3 times more likely to control Type 2…

Baked cheese bread flower SERVES 6-8 PREP 45 mins plus proving COOK 40 mins MORE EFFORT V * uncooked 100g butter, softened small bunch rosemary sprigs, leaves picked and chopped, plus extra sprigstodecorate flour, for dusting 880g ready-made pizza dough, defrosted if necessary (we used The Northern Dough Co), or make your own 150g cranberry sauce 250g box camembert or chaource (or vegetarian alternative) oil, for drizzling 1 Mash the butter, rosemary and some seasoning in a bowl. On a lightly floured surface, cut the dough into four sections (it will already be divided if you’re using ready-made pizza dough). One at a time, roll out each piece of dough to a thickness of about 4mm, keeping the pieces you’re not using covered. Use a 7cm cutter to stamp out…

Stichelton (£30 per kg) A silky-textured blue made by Joe Schneider in Welbeck, Nottinghamshire. stichelton (a 13th-century name for the village of Stilton) is based on historic stilton recipes from the area. The unpasteurised milk and traditional methods used gives this cheese a wonderful balance of peppery blue mould, creaminess and savoury complexity. stichelton.co.uk Sinodun hill (£9.95 per 200g) After reading an article on cheesemaking on holiday one year, Fraser Norton and Rachel Yarrow were inspired to start their own dairy and in 2014, began making sinodun hill. This pyramid-shaped goat’s cheese has a fluffy texture and a pronounced nuttiness backed up with a gentle citrus tang. nortonandyarrow.co.uk Barwheys (£29 per kg) A cheddar-style cheese, made in Ayrshire by Tricia Bey, barwheys has a long, complex flavour that starts off…

Make-ahead madeira gravy This vegetarian gravy can be served as is or used as a delicious base for your turkey gravy. If you don’t have any madeira, swap it out for the same quantity of dry sherry. SERVES 6-8 PREP 15 mins COOK 35 mins EASY V * large knob of butter 1 onion, chopped 2 carrots, finely chopped 2 bay leaves 1 large thyme sprig 1 tbsp caster sugar 3 tbsp plain flour 1 tsp Marmite 1 tsp tomato purée 1 tsp balsamic vinegar 1 tbsp dark soy sauce 150ml madeira 1 litre vegetable stock (or chicken or beef stock, if you’re not cooking for vegetarians) 1 Heat the butter in a wide saucepan over a medium heat and sizzle the vegetables and herbs in the pan for 15…

Easy turkey banh mi Shred any leftover turkey from p28 or p30, grate any leftover carrots from p39 and shred any leftover red cabbage from p37, then toss together with chopped red chilli, mint, fresh ginger, a splash of white wine vinegar and a pinch of sugar. Spread small baguettes with mayonnaise and stuff with the turkey mixture. Cheese-stuffed bubble & squeak cakes Tip any leftover roast potatoes, red cabbage, carrots and parsnips from p36-39 into a food processor and add beaten egg to bind. Mould into puck shapes and stuff with any leftover chunks of cheese from p19. Dust in plain flour and fry until crispy on both sides and hot throughout. Curried carrot & parsnip soup Put any leftover carrots and parsnips from p39 in a saucepan with…

1 On a surface lightly dusted with icing sugar, roll out the white fondant icing until large enough to cover the top and sides of the cake. Drape the fondant icing over the cake and carefully mould to fit. Trim off any excess, wrap and set aside. 2 Roll out the green icing and cut out a semi-circle, using the base of the cake tin as a guide; this will be the snowman’s hat. Brush one side with a little water and stick on the cake. Cut a strip of green icing and make some markings to make it look like the band of a hat, then trim to the correct length and stick on. 3 To make the nose, shape a round, flat lump from the orange icing. Mark…

STIR-UP SUNDAY Find a guide for what to make on 25 November, including a make & mature Christmas cake, at bbcgoodfood.com/stir-sunday fruitcake fails (and how to fix them) My cake has peaked in the centre. This happens when you use a tin that’s too small. Ideally, when you fill the tin it should be no more than ¾ full. Trim the peak off before you ice it and no-one will be any the wiser. The top of my cake is burnt but still isn’t cooked in the centre. This means that either the tin was too small or that your oven is set too high. Cover the top with foil, check the oven temperature and bake until it’s cooked through. Trim off the burnt bits when it’s cooked, then ice.…

TEMPERATURE For the safest test, see p117 for a good thermometer and follow these guidelines. The internal temperature of your turkey should be 65C when ready. You must then leave it to rest for at least 20 mins. Its temperature will rise to 70C as it rests, which is the recommended temperature for cooked turkey according to the Food Standards Agency. It’s best to use a proper thermometer and not the red pop-out button sold with the turkey. SKEWER TEST This isn’t the most accurate test, but the classic way to check a turkey is cooked is to push a spoon or skewer under the turkey leg so that it pierces the skin, then inspect the juices that collect in the spoon. They should be pale gold and clear. If…

SHARPEN YOUR KNIVES There are plenty of tools to do the job. A traditional steel ‘hones’ the knife and realigns the blade. Whetstones are usually a flat block of stone that, while e icient, require a certain amount of skill. Hand-held sharpeners tend to be the best choice for home cooks or beginners – they’re compact and often come with a safety guard. BUY A THERMOMETER The SuperFast Thermapen 4 is worth every penny. The rotational display means it can be held comfortably in either hand, the thin probe folds down like a penknife for easy storage and the casing comes in a variety of colours. £64.80, thermapen.co.uk CARVING BOARDS ARE KEY You’ll need a board that’s big enough to carve on, whether it’s wood, bamboo or plastic. A board…

Christmas pudding ice cream Whizz 1 litre vanilla ice cream in a food processor until smooth, fold in 200g crumbled Christmas pudding (you can buy individual ones or put leftovers to good use) and scrape into a freezer-proof container. Freeze for at least 2 hrs. To serve, scoop into bowls and top with a splash of caramel sauce or booze. Serves 4-6 Berry trifle Mix 500g berries (frozen are fine) with 150g cherry jam and spoon into a trifle bowl. Scatter over 300g cubed madeira cake and push down a little. Pour over 3 tbsp sherry. Beat 500ml custard with 250g mascarpone and 3 tbsp sugar, then dollop all over the trifle. Whisk 400ml double cream with 2 tbsp sugar until soft peaks form. Spoon the cream over the trifle,…

Create the perfect smoothie or milkshake at home with this brilliant two-cup smoothie maker from Cooks Professional. It couldn’t be easier to use – simply pop your ingredients in the bottle, attach the blender cap, turn upside-down and lock into position. Then push the one-touch button and watch your ingredients transform into a tasty smoothie. The blender includes two 600ml bottles with sports lids. The bottles fit most car and bike drink-holders and the lids include clip hooks for added convenience. *Add £4.95 p&p per order. Exclusive price for BBC Good Food readers To order: Call 0844 493 5654 quoting 86746 or visit clifford-james.co.uk/86746…

Chickpea, red pepper, egg & feta hash SERVES 2 PREP 10 mins COOK 15 mins EASY V 1 tbsp olive or rapeseed oil 1 onion, halved and sliced 400g can chickpeas, drained 1 ½ tsp cumin seeds 4 roasted red peppers from a jar, torn into chunks 2-4 eggs 40g feta, crumbled 1/2 lemon, zested small handful mint, leaves chopped flatbreads, to serve (optional) 1 Heat the oil in a frying pan. Cook the onion for 12-15 mins until starting to caramelise. Add the chickpeas, cumin and peppers and season well, then cook for a few mins until hot throughout. 2 Create spaces in the pan for each of the eggs. Crack the eggs into the pan, cover and cook for 2-3 mins, or until the eggs are done to…

It’s not hard to see why Doriano Crispy Crackers have been so popular over the years. Made from a traditionally leavened sourdough recipe using only simple and wholesome ingredients, they’re the perfect addition to a wide variety of dishes. What’s more, Bauli’s portion packs reduce waste and make crackers easier to enjoy on-the-go. Even though the brand has changed to Bauli, it still has that same passion for bakery and insistence on quality. That means they’re perfect for any occasion, whether it’s your mid-week lunchbox or, with party season about to kick into gear, some fun finger food. They’re practically begging to be smothered with cheese or dipped into hummus. They also complement this delightfully spicy dhal that’ll have you returning to the plate for one helping after another. Bauli…

Miriam Nice is a published author and illustrator. She has written over 300 recipes for BBC Good Food. @miriamjsnice It’s not just the turkey with trimmings on the big day that makes the festive season so special (although there are some rather fabulous recipes on page 26). It’s all those extra little moments in the build-up that we love, too, particularly the ones that are unique to you and your family. For me it all starts now, with emails and phone calls working out the logistics of who is staying with who and when. Then, an afternoon of cutting up last year’s Christmas cards to make gift tags, shortly followed by an overloaded rucksack, heavy with dried fruit for Stir-up Sunday. The produce I’m using at the moment isn’t what…

“So many Christmas lines are tarted-up versions of foods that we would ignore throughout the year” As Christmas approaches, I try to keep a cool head, I really do. I tell myself that there’s no need to stress. After all, it’s just one big meal. But deep down, I’m fretting about stocking up for the days that food shops are closed and having something to welcome the festive season drop-ins from friends and family, as well as the visits we’ll make, where, for some reason or other, the usual bottle of wine or bunch of flowers doesn’t seem thoughtful or seasonal enough. I manage to hold my nerve when, after Halloween, shops and supermarkets sprout their Christmas seasonal sections. It’s ridiculously early for all that festive fuss. Who needs those…

To have at home 1 Tesco Finest PX Sherry (£6, 37.5cl, Tesco) It’s sherry, but not as you know it. This is an exceptionally sweet, molasses-dark, rich drink that tastes of liquidised raisins and black treacle. Serve poured over ice cream, like the De Bortoli Pudding Wine on p160. 2 Tesco Finest Cotes de Gascogne Plaimont Producteurs 2017 France (£6.50, Tesco) Juicy, like biting into a pink grapefruit; and crisp, like a green apple. This white from Gascony is made from the colombard and gros manseng grapes. It’s a good sauvignon blanc alternative, and it makes fab spritzers. 3 Taste the Difference Languedoc Rouge 2017 France (£7, Sainsbury’s) The red sibling of the Sainsbury’s Taste the Difference Languedoc White is also made by Domaines Paul Mas, and it’s equally good…

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’s 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. Find Henry’s tasting notes, including food pairings, for all the selected wines at bbcgoodfood.com/wine-club . THIS MONTH’S FAVOURITE Casa de Vila Vinho Verde A fresh, citrussy white with a natural spritz this makes a great aperitif or foodie wine. Wine type Portuguese Vinho Verde Characteristics Fresh, green apple, slightly sparkling Goes well with Grilled fish, Greek salad, mild curries, shellfish…

FOOD & DRINK GADGETS & KIT HOME & KITCHEN…

star letter I completely agree with Joanna Blythman’s article (October) – I can’t keep up with the number of national days dedicated to food! My social media is constantly full of trending hashtags and ‘well timed’ adverts from companies using ‘national days’ that they, as Joanna rightly says, often invent themselves to push sales. I think the British public would be much more engaged with national food days if it meant that whatever food the day was dedicated to was free – all day. National Pizza Day would be manic! I think we’d all be more than happy for this to be trialled… Rick Woska, London Rick wins 12 bottles of Louis Jadot Chablis Cellier De La Sablière (£22.55, Harrison Fine Wines). Made from 100% Chardonnay grapes, this Chablis has…