Innholdsfortegnelse for November 2019 i Good Food

It’s here and it’s a beauty! Full of festive sparkle, the bumper Christmas issue has more than 100 recipes, 50 gift ideas for food lovers (p181) and the best of 200 supermarket buys – all blind-tested – in our most comprehensive Christmas Taste Awards ever (p150). We start celebrating early at Good Food – we want the comfort and joy of the holiday season to last as long as possible. From Stir-up Sunday (p104) in November through to Tom Kerridge’s Boxing Day porchetta (p74), you’ll find inspiration for your get-togethers with family and friends. Tune in to the BBC Good Food Podcast’s Christmas special, meet the Good Food team at the Show (p96) and crack open the fizz in our Wine Club’s festive box (p118) – Christmas starts here! With…

Warm goat’s cheese with cream & walnuts ( chèvre chaud à la crème ) I love having people round for get-togethers over Christmas, but if I’m doing a starter, I like to keep them incredibly simple – there’s enough cooking to do as it is. This is just that. All you do is layer up slices of goat’s cheese in ramekins, add seasoned crème fraîche, sprinkle with chopped walnuts and bake. The tartness of the cheese and crème fraiche served with crisp apple slices is a fabulous combination. SERVES 4 as a starter PREP 5 mins COOK 20 mins EASY V 15g butter, for the ramekins 200g goat’s cheese log, cut into 12 slices 200g full-fat crème fraîche 15g walnuts, chopped 1 tsp chopped flat-leaf parsley To serve…

Pukka night-time latte £5, Tesco For a healthier but just as comforting alternative to hot chocolate, this nighttime latte contains soothing cinnamon, lavender and camomile. Mix with warm almond milk for the best results. Gü Heavenly Hot Puds sticky toffee pudding £3.30 (pack of 2), Morrisons When there’s a Christmas pudding hater at the table and you need a luxurious dessert alternative pronto, these comforting, sticky toffee puds heat in the microwave in 30 seconds! Farrington’s Mellow Yellow oak-smoked rapeseed oil £4.50, Ocado Try this satisfying, aromatic rapeseed oil to easily add natural smoked flavour to roast potatoes, roast meats, or in dressings. Turner & Hardy feisty spiced tomato juice (750ml), £3.25, Sainsbury’s Made with Isle of Wight tomatoes, this fresh, spiced tomato juice is delicious on its own or…

Put down that tinsel! The trend for food-and-drink-themed baubles, which began to take hold last Christmas, has exploded this year. From a lobster to peanut butter, pick your favourite and deck the halls (or your tree) with foodie baubles. Boozy crackers It seems we may have tired of getting a plastic comb that we’ll never use in our crackers. This year, it’s all about finishing your meal with a shot of booze. You’ll find crackers filled with gin, Baileys and more on sale this season. Sustainable kitchen gifts This year’s biggest trend in gifting for foodies is sustainable kitchenware, including reusable water bottles and bamboo lunchboxes (p183) and cling film alternative, beeswax wraps (p108). Extreme pigs in blankets The classic Christmas staple has been transformed. We’ve seen a vegan version…

White forest Christmas tree traybake SERVES 16 PREP 4 hrs plus 6 hrs drying and cooling COOK 1 hr MORE EFFORT V * sponges only 250g softened salted butter, plus extra for the tin 250g caster sugar 4 large eggs 225g self-raising flour 1/2 tbsp each ground cinnamon and ground ginger 1 tsp baking powder 150g natural yogurt 1/2 tbsp vanilla paste 50g white chocolate chips ginger biscuits, to decorate (see recipe below) For the leaves, cherries and jam 1 egg white 25g caster sugar 5-6 fresh bay leaves, washed and dried 5-6 cocktail cherries with stalks, drained 125g morello cherry jam edible glitter (optional) For the meringues 1 egg white 100g caster sugar green and red food colouring gel gold leaf and edible glitter, to decorate (optional) For the…

Mini nut roasts with candied carrots MAKES 6 PREP 35 mins plus resting COOK 40 mins EASY V * 250g bunch thin baby carrots 3 tbsp olive oil, plus extra for the tin 5 tbsp maple syrup 2 tbsp milled flaxseed 1 large onion, finely chopped 1 celery stick, finely chopped 2 garlic cloves, chopped 350g mixed mushrooms, finely chopped 3 rosemary sprigs, leaves picked and finely chopped 1 tsp tomato purée 2 tsp tamari or dark soy sauce 1 tbsp smoked paprika 100g pecans 50g hazelnuts 400g can green lentils, drained 400g can chickpeas, drained 40g ground almonds handful of sage and thyme leaves You will need 6 mini loaf tins (silicone ones work well) 1 Heat the oven to 200C/180C fan/ gas 6. Scrub and trim the carrots,…

Jamaican ginger sponge pudding everyone traditional fruit-laden Christmas pudding. Make this dark and sticky alternative encapsulating all the rich spices of the Caribbean. Top with a luscious rum caramel sauce and serve with a dollop of extra-thick cream. SERVES 8 PREP 25 mins COOK 3 hrs MORE EFFORT V 150g frozen unsalted butter, plus extra at room temperature for the basin 120g self-raising flour 1 tsp baking powder ½ tsp bicarbonate of soda 120g fresh breadcrumbs 1½ tsp ground ginger ½ tsp ground allspice 1 tsp ground cinnamon 150g stem ginger in syrup, finely chopped, syrup reserved for the sauce 2 large eggs, lightly beaten 250g black treacle 100g light brown soft sugar 100ml milk extra-thick double cream or vanilla ice cream, to serve For the sauce 120ml syrup from…

Mør rye and buttermilk snap crackers (115g) These are some of our favourite crackers – they have a deep rye taste and are perfectly crisp. £2.65, finecheese.co.uk Rosebud Preserves pear, orange & ginger chutney (198g) Sweet and spiked with festive ginger, this warming chutney is delicious with a cheddar or wensleydale. £3.95, rosebudpreserves.co.uk Mother of pearl cheese knives set Serve in style with these opulent cheese knives with pearl handles. £29.50, Oliver Bonas…

Cured salmon build-your-own bagel board SERVES 8-10 PREP 25 mins plus at least 2 days curing and pickling NO COOK EASY 1 tbsp cracked black pepper 75g muscovado sugar 60g sea salt flakes 1 filleted side of very fresh salmon (about 800g), skin on For the dill & lemon cream cheese 200g full-fat cream cheese, at room temperature small bunch of dill, finely chopped ½ unwaxed lemon, zested and juiced, plus extra wedges to serve For the pickle 1 small cucumber 1 small red onion, finely sliced pinch of caster sugar 3 tbsp white wine vinegar To serve selection of toasted bagels sliced rye bread small pot of salmon caviar caper berries or capers, drained 1 Up to four days but at least two days before serving the salmon, mix…

Mincemeat Christmas pudding SERVES 6-8 PREP 10 mins COOK 25 mins in the microwave or 3-4 hrs if steaming EASY * Butter and line the base of a 1.5-litre pudding basin. Put 300g mincemeat in a bowl, stir in 140g fine-shred orange marmalade, 200g molasses sugar (or for a lighter flavour, dark demerara), 4 tbsp treacle, 3 beaten eggs, 4 tbsp whiskey, 100g coarsely grated butter (freezing it first helps) and 200g self raising flour. Tip into the basin, cover with a circle of parchment and microwave on medium for 20-25 mins until cooked and an inserted skewer comes out clean, or cover as described, right, and steam for 3-4 hrs until an inserted skewer comes out clean (test it after 3 hrs). Leave to stand for 5 mins, turn…

TURKEY TIMINGS • To ensure your timings are accurate, take your bird out of the fridge and allow it to come to room temperature first. This takes 1 hr for a whole turkey or 30 mins for a crown or rolled joint. See our roasting timer at bbcgoodfood. com/roast-timer. • Defrost a turkey in a fridge set to 4C or below – allow 8-12 hrs per kg. Push the tip of a knife into the thickest part of the flesh to check it’s fully defrosted. • If you’re the slightest bit worried about cooking your turkey through, invest in a meat thermometer. A turkey should reach 65C before it comes out of the oven – the temperature will then rise to 70C as it rests.…

FRUIT, VEG & HERBS 2 red onions 3 onions 1 garlic bulb 1 bunch of spring onions 2 large peppers 3 fennel bulbs 1 small red cabbage 2 Little Gem lettuces 200g chard 1 small cucumber 1 ripe avocado 8 limes 2 lemons 1 small bunch of mint 1 small bunch of coriander 1 small bunch of parsley 1 small bunch of thyme MEAT, FISH & DAIRY 6 pork sausages 1.5kg whole chicken 250g chorizo sausage ring 6 large eggs 170g block parmesan DRY GOODS 500g risotto rice 300g spaghetti 3 x 400g cans chopped tomatoes 2 x 400g cans coconut milk 340g can sweetcorn 2 x 400g cans pinto beans 375g pack quick-cook polenta 100g pitted black olives 8 small soft corn tortillas STORECUPBOARD chilli flakes fennel seeds olive…

Roasted roots & sage soup SERVES 2 PREP 15 mins COOK 45 mins EASY V * 1 parsnip, peeled and diced 2 carrots, peeled and diced 300g turnip, swede or celeriac, diced 4 garlic cloves, skin left on 1 tbsp rapeseed oil, plus ½ tsp 1 tsp maple syrup ¼ small bunch of sage, leaves picked, 4 whole, the rest finely chopped 750ml vegetable stock grating of nutmeg 1½ tbsp fat-free yogurt 1 Heat the oven to 200C/180C fan/gas 6. Toss the root vegetables and garlic with 1 tbsp oil and season. Tip onto a baking tray and roast for 30 mins until tender. Toss with the maple syrup and the chopped sage, then roast for another 10 mins until golden and glazed. Brush the whole sage leaves with1/2 tsp…

This is the ultimate guide to your Christmas food shop – our expert panel of BBC Good Food judges blind-tasted over 200 products to find the very best festive buys available in supermarkets this season. Also in this section How to make Mary Berry’s pavlova Emma Freud Let’s have a festive food rethink Tony Naylor Celebrate eating together Joanna Blythman The best wines to gift and share Victoria Moore…

Gravy Taste the Difference Christmas gravy for chicken & turkey (450g), £3.15, Sainsbury’s This has a clean poultry flavour, pleasant vegetal base and fairly thick yet pourable consistency. Pigs in blankets Taste the Difference British pork chipolatas wrapped in bacon (6-pack, 260g), £3.50, Sainsbury’s Evenly crisped and tightly coiled streaky bacon encases these pleasantly peppery chipolatas. The sausagemeat has a subtle porky flavour that complements the salinity of the bacon. Alternative meat centrepiece Specially Selected beef rib joint with salt & pepper seasoning (1.1-2.7kg), £12.99/kg, Aldi This two-bone rib joint looks impressive on the table. The meat is tender and juicy, with good fat content and plenty of seasoning throughout, plus the heady, peppery crumb works wonders with the beef flavour. Vegan main Specially Selected Christmas wreath (550g), £3.99, Aldi…

If there were a referendum for a new queen of Great Britain, it would be won, by a landslide, by Mary Berry. Her writing and broadcasting career has spanned six decades during which she has smashed all known TV statistics, and produced so many cookbooks that even Wikipedia has lost count. The queen of cakes, national treasure (and my hero) came to my kitchen where I cooked her stunning Christmas pavlova. Emma I have developed a thesis about you, Mary. I’m not sure you’ll like it. Mary Oh, yes, just fire away. I shall be quite happy, whatever it is. E Okay, you were four years old when the war started, do you remember it? M You know, I do. I remember the noise of the planes. We had an…

A vivid image from Peter Weir’s 1985 film, Witness, sticks in my head. Harrison Ford, hiding amongst the Amish people of Lancaster County, Pennsylvania, takes part in the community’s erection of a barn for newlyweds. The base structure built, the workers sit down at communal tables and feast on home-cooked food from their farms. It’s a fabulous scene, a spirit-soaring vision of shared purpose and the cohesion that flows from breaking bread with others. Yet in the UK we’ve been getting further away from such communal eating. Solitary grazing has taken hold and so many home meals are staggered, largely because of conflicting timescales and work demands. So religion apart, Christmas dinner is a big deal in the UK, if for no other reason than it presents an annual opportunity…

Lofoten Islands “Watch fishing boats sail past your bedroom window, in the shadow of untamed mountains” Clustered together in the Norwegian Sea, high above the Arctic Circle, lie the secluded islands of Lofoten. With their landscape dramatically changing through the seasons, in mid-winter you’ll find these five main islands and their countless rocky outcrops thick with snow and, if you’re lucky, magically lit by the aurora borealis. For a festive trip that reconnects you to nature and serves up a blissful dose of tranquility, Lofoten makes for a unique winter getaway. Dramatic natural beauty is what draws visitors to these remote islands, best taken in on a winter hike or biking tour – waymarked paths criss-cross Lofoten’s main isles, passing through colourful fishing villages. Temperatures can plummet quickly, so come…

Discovery blue hug mug, £4, Wilko A seriously huggable mug in beautiful, dipped ceramic. Cobra 500ml thermal bottle, £18, wearthlondon.com This multi-layered bottle keeps drinks really cold for 24 hours and hot for 12, plus it looks gorgeous with its textured copper finish. Lina champagne saucers (set of four), £34, Oliver Bonas For those special occasions, only these opulent, vintage-style saucers will do! Javi round terrazzo serving board, £30, Habitat This board in trendy terrazzo print is ideal for cheese platters or canapés. Tortoiseshell coasters (pack of four), £15, John Lewis & Partners Head chef double oven glove, £23.50, redcandy.co.uk Bamboo lunchbox, £9.99, oxfam.org.uk/shop/sourced-by-oxfam This recyclable lunchbox is made from sustainably sourced bamboo and has a silicone strap and seal to stop leaks. Gemma Wightman Ceramics…

Etherington’s Farm Shop of Cornwall We have a selection of Meat Boxes to cater for your needs from Student Survival Meat Boxes to quality West Country Connoisseur Steak Boxes. Prices start at £49.99 including delivery from our shop in Wheal Rose in Cornwall. Etheringtons is an award-winning Farm Shop, worth a visit if you are holidaying in Mid to West Cornwall. We are also renowned for our legendary Cornish Pasty. 01209 890555 etherington-meats.co.uk Avoid Dry Turkey with Thermapen® A favourite kitchen essential of many celebrity chefs and professional cooks, a Thermapen digital thermometer helps you quickly and easily know the food you are serving is safe for you and your guests to eat. Say goodbye to undercooked or dry turkey meat this Christmas and achieve cooking perfection every time with…

star letter In response to Joanna Blythman’s October column, her belief that old-fashioned food is not linked to modern disease is unhelpful. While Joanna is right that there is no clear association, the relationship between saturated fat and health is much more complex. Advice to eat less saturated fat has helped to reduce our risk of heart disease over time. I completely agree with Joanna that these cuts of meat have more flavour and produce some wonderfully restorative broths and meals (and it’s great to encourage nose-to-tail eating), but it is likely that her and most peoples’ grandparents led very different lifestyles than we do today – they probably ate smaller portions and were much more active. Today, portions sizes are larger, we tend to eat too much food that…

Spiced ginger-glazed ham SERVES 8 PREP 10 mins COOK 3 hrs 30 mins EASY 2kg unsmoked boneless gammon joint 2½ litres ginger ale (not sugar-free) 2 tsp allspice berries, plus 1 tsp, crushed 300g light brown soft sugar 3 tbsp finely grated ginger 1 Put the gammon in a large pan and cover with 2 litres of ginger ale. Top up with water to cover the joint, if you need to. Add the whole allspice berries and bring to a boil. Turn the heat down to low, and simmer gently, covered, for 21/2 hrs. Top up with water, if you need to, while it’s simmering. 2 Drain the ham and leave until it’s cool enough to handle while you make the glaze. Put the remaining ginger ale in a pan…

Dinner party with friends An impressive spread to wow your guests Sunday lunch spread Prep the fish and ham before heading out for a walk, then serve buffet-style Feed a crowd An easy starter and a dig-in dessert means more time for you to perfect the crackling and carve the porchetta Christmas Eve Get ahead with this easy, cheesy spinach tart, then enjoy a magical meringue dessert Turn to page 27 for mains, starters, sides and more for the big day…

Mincemeat lattice tart We love a mince pie but we think this is even better – the surprise disc of marzipan inside makes it that bit special. It’s our version of an Austrian favourite called linzer torte. Use a metal tart tin, rather than a ceramic one, and heat up a baking tray to put it on so the underside cooks well. SERVES 6-8 PREP 25 mins plus chilling COOK 40 mins MORE EFFORT V 200g marzipan 500g mincemeat (check the label if you’re vegetarian) milk, for glazing icing sugar, for dusting For the pastry 150g plain flour, plus extra for dusting 150g ground almonds 150g caster sugar 150g chilled butter, cut into cubes 1 egg, beaten 1 First, make the pastry. Put the flour, almonds, sugar and butter in…

We’ve noticed a rise in meaty snacks, with jerky and biltong gaining popularity in the last few years – Ocado reported a 74% increase in biltong sales in 2018. But, for those who aren’t keen on the chewy texture, there’s an exciting new snack on the block: charcuterie crisps. Launched this summer by M&S, these super-crispy, salty snacks are made by air-drying thin slices of cured meat (salami, chorizo and serrano ham) until they’re as crunchy as potato crisps. They make great party nibbles with drinks.…

Divide the sponge batter between two 20cm lined cake tins and bake for 25 mins until they are risen and golden and a skewer inserted comes out clean. Cool completely. Use half the buttercream and jam to sandwich the cakes together, then use the rest to decorate following the method from step 7 on p22, placing the bay leaves in a wreath around the edge of the cake. Decorate the sides of the cake with gold leaf or lustre, if you like. Serves 16. good food SHOW WINTER 28 Nov-1 Dec 2019 See our cookery team demonstrate how to decorate the cake at the Show. Go to p96 for more info.…

Lemon, garlic & bay roast potatoes SERVES 8 PREP 15 mins COOK 1 hr EASY V 2kg Maris Piper potatoes 1 garlic bulb, cut in half lengthways 100ml rapeseed or sunflower oil 8-10 fresh bay leaves ½ lemon, zested 1 Peel and halve or quarter the potatoes, if large, so they’re all the same size. Put in a large pan and cover with cold water and a pinch of salt. Add one half of the garlic bulb. Bring to a simmer and cook for 10 mins until a knife goes easily through the potatoes, then drain well, reserving the garlic. Leave the potatoes to steam-dry in the pan for 10 mins. Heat the oven to 220C/200C fan/gas 7. 2 Pour the oil into a large baking tray or two smaller…

Miriam’s chocolate orange-tini trifle ‘Mississippi mud pie meets a marmalade martini – this grown-up trifle takes a little extra time to prepare, but the individual elements are pretty easy. Use candied fruit, chocolate or leftover festive cake to decorate the top, if you like.’ SERVES 14 PREP 1 hr plus cooling and at least 4 hrs chilling COOK 15 mins MORE EFFORT V 300g madeira cake (shop-bought or find a recipe on bbcgoodfood. com), cut into 3cm pieces For the orange posset 600ml double cream 200g golden caster sugar 1 large orange and 1 lemon, zested and juiced (you’ll need 100ml juice combined) For the fruit layer 50g marmalade 75ml vodka 400g can peaches or apricots, drained and finely chopped 1 orange or 3 clementines, peeled and chopped For the…

Truffled mushroom pâté SERVES 6 as a starter or 15-20 canapés PREP 25 mins plus soaking, cooling and 5 hrs chilling COOK 30 mins EASY V 50g dried porcini mushrooms 2 tbsp butter 3 shallots, finely chopped 250g chestnut mushrooms, finely chopped 2 garlic cloves, crushed 250g mascarpone 1/2 tbsp white wine vinegar 30g parmesan or vegetarian alternative, finely grated 3 tbsp tru le oil cornichons and toast, to serve For the topping 100g salted butter 2 tbsp tru le oil 3 thyme sprigs, leaves picked ½ tsp green peppercorns, crushed ½ tsp pink peppercorns, crushed 1 Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins. 2 Melt the butter in a frying pan until foaming and fry the shallots…

Having friends over for fireworks and toasted marshmallows? You’ll want to dish up a dinner that’s not only delicious, but also keeps everyone toasty warm and coming back for seconds. That might seem like a lot to ask for, but not if you’re using a Hotpoint Direct Flame gas hob. Hotpoint’s Direct Flame gas hobs can help you cook mouthwatering dishes to perfection, and what’s more, they’re 20 per cent faster and more energy-efficient than a standard gas hob. The powerful blue flame is delivered to the base of the pan vertically, via 420 tiny holes, so no heat is wasted around the sides of the pan and there are no cold or hot spots. Instead, the heat is spread uniformly across the entire surface of the pan, so you’ll…

Christmas rocky road Adapt the recipe for this however you like – candy cane pieces add a minty flavour, for example. It’s great for using up leftover Christmas sweets and biscuits. MAKES 20 squares PREP 20 mins plus at least 3 hrs chilling COOK 5 mins EASY 100g butter, cut into cubes, plus extra for the tin 250g Christmas biscuits, such as shortbread or chocolate biscuits 75g shelled nuts (use up a bag of whole nuts, or bits and bobs from the baking cupboard) 100g mixed dried fruit (such as raisins, cherries or glacé ginger) 75g Christmas sweets (candy canes, marshmallows or jelly sweets) 400g milk or plain chocolate (or a mixture of both), chopped 140g golden syrup (weigh this straight into the pan you will use for melting) 2…

Candied bergamot What is it? A type of citrus boiled in sugar like candied orange or lemon. But unlike those fruits, bergamot is inedible raw. What does it taste like? The essential oil from bergamot is a key ingredient in Earl Grey tea, giving it that heady floral flavour. It’s used in all kinds of products from cakes to candles. Best use? Use sparingly as this is a really strong flavour. On its own, try it finely chopped in shortbread or use to add a perfumed complexity to your Christmas cake. Candied angelica What is it? The root of the angelica plant which is a bit like celery. The root is simmered and cooked in sugar syrup as you would candied peel. It’s often coloured a lurid green. What does…

Beth Noy of zero-waste shop Plastic Freedom (plasticfreedom. co.uk) has plenty of ideas on how to make your Christmas kitchen more sustainable, from repurposing items to replacing single-use plastics. You could also use some of these tips to make your own DIY gifts and stocking fillers. 1 Invest in reusable storage ‘Stainless steel boxes, glass jars and silicone bags are brilliant ways to store food. The bags in particular are good for packing food flat and stacking in the freezer. Food stored properly will stay fresher for longer, too.’ 2 Get to grips with wax wraps ‘These can be used for so many things, from packing lunches and storing half-cut veg to making piping bags. Use them as gift wrap if you’re making edible gifts this year –…

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 COMTE GUILLAUME MERLOT Wine type Languedoc Merlot Characteristics to expect Menthol nose, plummy fruit with an elegant finish Goes well with Daube of beef, slow-cooked pork shoulder, sausages and mash Similar wine type Red Bordeaux TRY IT WITH Ale-glazed beef fillet with a crispy onion crust, p82…

Quinoa chilli with avocado & coriander SERVES 2 PREP 10 mins COOK 45 mins EASY V 1 tbsp rapeseed oil 1 large onion, sliced 2 large garlic cloves, chopped 1 green pepper, chopped ½-1 tsp smoked paprika ½-1 tsp chilli powder 2 tsp each cumin and coriander 400g can chopped tomatoes ½ tsp dried oregano 2 tsp vegetable bouillon powder 80g quinoa, rinsed under cold water 400g can black beans, drained and rinsed generous handful of coriander, chopped 2 tbsp bio yogurt (optional) 1 small avocado, stoned, peeled and sliced 1 Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices (use as much or as little as you like, depending how spicy you like it) and fry…

How we do it All entries are prepared, cooked and presented according to pack instructions by independent home economists. Packaging is removed, and the dishes are blind-tasted and assessed by our team of experts. Judging takes place in silence to ensure the panel doesn’t influence one another’s decisions, and the entire process is overseen by an independent adjudicator. This year, the team sampled 208 different products to find their favourite across each of the 24 categories. As well as awarding a winner in each category, we also gave ‘highly commended’ status to high-scoring products that we felt deserved recognition. These can be found at bbcgoodfood.com. THE GF JUDGING TEAM From left: Anna Lawson Food & reviews writer; Keith Kendrick Magazines editor; Barney Desmazery Skills & shows editor; Laura Jenkins Digital…

Traditional centrepiece dessert Heston from Waitrose ‘The Fig & Port Cheese Cake’ (675g), £12, Waitrose & Partners* While this cheesecake doesn’t look traditional (it resembles a wheel of cheese), it has all the flavours you’d expect. It combines creamy, light cheesecake with a fig-and-port ‘chutney’-style filling and a ‘board’ made from crisp biscuit. Gluten-free Christmas pudding Free From Christmas pudding (454g), £3.75, Tesco Filled with plump raisins and whole toasted nuts, this glossy, gluten-free pud offers a good level of juiciness without being too sweet. Praised for its balance of spice, booze and citrus flavours, good texture and appealing outer shine, it’s also one of the larger puds we tried, so would cater well for a crowd. Christmas pudding Deluxe 24-month matured Christmas pudding (907g), £11.99, Lidl This plump, juicy…

What will you be doing this Christmas? We have moved house and the whole family is coming to us for Christmas Day this year. I will be decorating the house with new excitement. What will you be cooking this year? My family love the classic turkey, and all the trimmings, including Brussels sprouts! Plus, a Christmas pudding and, naturally, sherry trifle. What’s your idea of a perfect Christmas? To me it’s all about family and the people you are sharing it with. What Christmas rituals do you still do? At 8am, we go to church, then it’s home for breakfast, lunch at 1pm and we watch the Queen’s Speech at 3pm. As soon as the speech is over, we go for a brisk dog walk, and in the evening, the…

10 FOR THE HOUSE Niepoort The Senior Tawny Port NV Portugal (£20.95, slurp.co.uk) Tawny port is aged for a long time in barrels so it’s paler in colour, with rich flavours of raisins, caramel and roasted nuts. Just gorgeous with hard cheese or chocolate, or chilled on its own. Villa Pani Pecorino Terre di Chieti 2018 Italy (£8, M&S) This pecorino (the grape not the cheese) is from Abruzzo and all about the thick taste of white peach and preserved lemon. Smoked salmon here we come. Taste the Difference 12 Year Old Pedro Ximenez (£8, Sainsbury’s) This sherry is one of the sweetest wines in the world, tasting like molasses with liquidised raisins. Pour it over vanilla ice cream for an instant dessert. Old Vine Garnacha 2018 Spain (£5.35, Co-op)…

• Always read the recipe thoroughly before starting, and use standard measuring spoons for accuracy. • Where possible, we use humanely reared British meats, high welfare chicken and eggs produced under the British Lion Code of Practice, and sustainably sourced fish. • We avoid waste by using full packs, or suggesting how to use leftovers. • If egg size is important, we’ll state it in the recipe. Helping you to eat well Our BANT-registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions. You can compare these amounts with the Reference Intake (RI), the official amount an adult should consume daily: Energy 2,000 kcals, Protein 50g, Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar 90g, Salt 6g (please note, RIs for total fat, saturates, sugar and salt…

@LSpybey How’s this for the ultimate comfort dish? Lynn cooked our warming slow-cooked pork, cider & sage hotpot (October). @archaeo_ro Rosanna has been busy baking our epic rainbow zebra cake (September). @slimbo02 Check out Sarah’s perfect chocolate fudge crinkle biscuits (September) – they look very inviting cooling on the rack. @emilym0rris Emily made a picture-perfect version of our October cover recipe – stuffed pasta bolognese bake.…

RICK STEIN’S SECRET FRANCE Rick steers clear of the well-worn culinary hotspots and tourist eateries in his new series with a personal road trip from northern Normandy to southern Roussillon via Provence, Champagne, Alsace, Jura, Auvergne and Périgord. Starts in November on BBC Two. MASTERCHEF: THE PROFESSIONALS If you’re settling down in front of the TV with a spag bol, now’s the time to feel inadequate as 48 ambitious chefs seek to impress Marcus Wareing, Monica Galetti and Gregg Wallace with fancy jus and fondant spuds. Seven weeks of intense challenges begin in November on BBC Two. Ready Steady Cook is back in the new year with new host Rylan Clark-Neal. If you and a friend or relative would like to be one of the competing pairs, go to bbc.co.uk/…

Franklin & Sons flavoured tonic waters (4 x 200ml), £3.50, Co-op Four very different but equally tasty tonic waters, these can be enjoyed on their own, or each pair well with different spirits. We love the rosemary & black olive, which works excellently with sherries and Mediterranean-style gins. Merchant’s Heart hibiscus tonic water (200ml), £1.30, Sainsbury’s Fruity and floral (but not overwhelmingly so), this delicate mixer makes a refreshing, booze-free tipple on its own, or pair with white rums or citrussy gins. Sekforde mixer for tequila & mescal (500ml), £1.95, Waitrose & Partners Not for drinking on its own, this has been cleverly devised with prickly pear and cardamom to complement the gentle sweetness of agave-based spirits.…

The Sawley Kitchen (sawleykitchen.co.uk) is a family-run bakery in Ripon, North Yorkshire that makes handbaked biscuits, meringues and all-butter shortbreads. Nicky and Robin Jaques started baking in 2011 as a sideline to the pub they ran. Now it’s their focus, and they supply to luxury hotels such as The Ritz and York’s Grand Hotel. Favourites include fruit Shrewsbury biscuits and ginger thins, but rhubarb & custard shortbread is their best seller. ‘Customers say it tastes like rhubarb & custard sweets, and often ask how it’s made – but that’s a well-kept family secret!’ @sawleykitchen Find them at the BBC Good Food Show Winter – see below.…

Wild mushroom & madeira gravy SERVES 6-8 PREP 10 mins COOK 1 hr EASY V * 2 tbsp olive oil 6 whole shallots, peeled 1 large carrot, peeled and chopped 3 thyme sprigs 2 bay leaves 30g dried wild mushrooms ½ tbsp light brown soft sugar 2 tbsp plain flour 4 tbsp brown miso 1 tbsp balsamic vinegar 1 tbsp tomato purée 100ml madeira 700ml fresh vegetable stock 1 Heat the oil in a frying pan. Add the shallots, carrot, thyme, bay leaves and dried mushrooms and fry over a medium heat for 5-7 mins or until deep golden brown. Scatter over the sugar and cook until beginning to caramelise. Stir in the flour and combine well, then add the miso, balsamic vinegar, tomato purée and madeira and cook for…

YOU WILL NEED • 750g pale turquoise sugar paste • 2 x 5g sachets egg white powder • 270g icing sugar • white and blue edible glitter • brown, black and orange food colouring powders • icing smoother • pastry scraper • electric whisk • piping bags and a plain round nozzle • waxed paper or baking parchment sheets • Olaf and snowflake templates (download at bbcgoodfood.com/frozen) • angled palette knife • fine artist’s paintbrush • 60cm narrow ribbon • edible glue (available online) Olaf ’s snowflake & sparkle madeira cake SERVES 8 PREP 15 mins for the cake, 2 hrs for the decorations plus overnight drying COOK 1 hr 175g butter, softened 175g caster sugar 225g self-raising flour 50g ground almonds 3 eggs, beaten a few drops of vanilla…

Polenta with chorizo & poached eggs SERVES 2 PREP 5 mins COOK 25 mins EASY ¼ of a 250g chorizo sausage ring, thinly sliced 200g chard, sliced 2 large eggs 125g quick-cook polenta 30g parmesan, grated 2 tbsp olive oil ½ small bunch parsley, finely chopped ■ Heat a non-stick frying pan over a medium heat and add the chorizo. Cook for 5 mins or until starting to crisp. Stir through the chard and leave to wilt for 5-8 mins, then remove from the heat and set aside. ■ Bring a pan of water to the boil, reduce to a simmer, then quickly stir the water with a wooden spoon to create a whirlpool. Once the whirlpool has almost completely subsided, crack an egg into the centre of it. Gently…

Healthy tikka masala SERVES 4 PREP 10 mins COOK 55 mins EASY * 1 large onion, chopped 4 large garlic cloves thumb-sized piece of ginger 2 tbsp rapeseed oil 4 small skinless chicken breasts, cut into chunks 2 tbsp tikka spice powder 1 tsp cayenne pepper 400g can chopped tomatoes 40g ground almonds 200g spinach 3 tbsp fat-free natural yogurt ½ small bunch of coriander, chopped brown basmati rice, to serve 1 Put the onion, garlic and ginger in a food processor and whizz to a smooth paste. 2 Heat 1 tbsp of the oil in a flameproof casserole dish over a medium heat. Add the onion mixture and fry for 15 mins. Tip into a bowl and wipe out the pan. 3 Add the remaining oil and the chicken…

Shaved celeriac, apple & walnut salad SERVES 2 PREP 20 mins COOK 10 mins EASY V Heat the oven to 200C/180C fan/gas 6 and tip 2 handfuls of shelled walnuts on a baking tray and toast for 10-12 mins, then roughly chop. Using a vegetable peeler, shave the flesh of 1 cored, peeled sharp apple into a bowl and toss with a little lemon juice to stop it browning. Shave in 1/ 4 peeled celeriac and add in the leaves from 1 white chicory. To make the dressing, blitz 1 pickled walnut with 1 tbsp of its vinegar, half the walnuts, a pinch of salt, 1 garlic clove, 1 tsp honey, 2 tbsp walnut or groundnut oil and 2 tbsp water and blitz to a dressing. Tear 60-80g stilton or…

World Vegan Day 1 November For a comforting plant-based chilli, head to page 131, or try our mini nut roasts (p36). Bonfire Night 5 November If you’re entertaining or want to pack up some treats for after the fireworks, get lots of ideas at bbcgoodfood.com/bonfire-night. Stir-up Sunday 24 November Turn to page 104 for top tips and recipe ideas to make ahead for Christmas. BBC Good Food Show Winter 28 November-1 December Join us at Birmingham’s NEC, where we’ll be making festive treats like Christmas gin and cake toppers. See page 96 for more. St Andrew’s Day 30 November Try our whisky & nut baked camembert (p66) for a St Andrew’s Day dinner party.…

Savoury canapés (meat/fish) Pulled ham & rarebit crumpets (10-pack, 236g), £7, M&S The creamy, distinctly mustardy rarebit has subtle notes of bitter ale that work perfectly with the salty-sweet glazed ham-hock topping and light crumpet base. Theses crumpets feel modern yet festive – a real flavour bomb in just one mouthful. Perfect for a party. Vegetarian canapés Vegetable gyoza with soy & chilli dip (10-pack, 210g), £2, Asda These crispy Japanese-style dumplings with a rich filling and soy-ginger dipping sauce were unanimously loved by our panel. A simple but excellent canapé, these look great, are easy to eat and are packed full of flavour. Vegan canapés  No Bull burger sliders (275g), £4, Iceland A crowd-pleaser, these taste just like fast-food burgers with an extra mustardy kick, plus fresh tomato chutney…

Stollen Heston From Waitrose pistachio stollen loaf, £7, Waitrose & Partners Golden, spice-laced, buttery brioche dough and a perfectly soft marzipan centre makes this stollen a real standout. Although the shape is traditional, an apricot glaze, flaked almonds, pistachios and dried cherries help elevate this above its rivals. Christmas cake No 1 richly fruited Christmas cake (1.3kg), £16, Waitrose & Partners This Christmas cake ticks all the boxes. It’s nutty, boozy, packed with fruit, citrussy and nicely spiced, and also has, according to our judges, the perfect ratio of icing and marzipan to cake. Gluten-free mince pies Made Without Gluten mince pies (4-pack), £2.50, M&S These star-topped pies have an appealing, homemade look. The pastry is short and crumbly with a sweet, buttery taste, while the filling is contrastingly sharp,…

I don’t get Christmas. I mean, I get the bit about the little baby Jesus and Bethlehem, Morecambe & Wise and the ancient British tradition of gathering to watch the Strictly Christmas special, but what I don’t get is the food. It all started with the Three Wise Men whose gold, frankincense and myrrh immediately characterised the season as one of OTT bling and heavily perfumed aromas. Interestingly, in 2007, on BBC Two’s Heston Blumenthal’s Perfect Christmas Dinner, Berkshire’s tastiest boffin made a frankincense tea that guests stirred with a myrrh-wood spoon (frankincense is sometimes used as a food flavouring). Served Hezza’s half-hot, half-cold mulled wine, Terry Wogan twinkled: ‘I don’t think I’ve ever drunk anything so ridiculous.’ That statement is applicable to most Christmas dining. The modern Christmas is…

Veritable smart indoor garden kit, £159.99, Lakeland Grow four kinds of herbs or veg in as little as three weeks with this lit, self-watering garden. Corral copper 8-cup French press, £49.95, baristaandco.com Sleek, stylish and sturdy, we love this copper cafetière! Granite pestle & mortar, £20, honeyandco.co.uk This rustic pestle & mortar makes light work of whole spices, and looks great in the kitchen. Joie Fresh stretch lemon pod, £3.49, Lakeland Keep cut lemons fresh and cut down on food waste by storing in this stretchy silicone pod. It’s dishwasher-friendly too! Ninja Foodi multi-cooker, £199.99, ninjakitchen.eu/uk This can do it all, from air-frying to pressure-, slow cooking and more. Cast iron Grillit, £125, lecreuset.co.uk From Le Creuset comes its newest colour range: gorgeous…