Innholdsfortegnelse for Christmas 2022 i Good Food

SERVES 10-12 PREP 30 mins COOK 1 hr 45 mins MORE EFFORT V ❄ gravy only 2 tbsp olive oil, plus extra for the tin250g walnuts2 tbsp plain flour4 garlic cloves750g parsnips, peeled and roughly chopped200g carrots, roughly chopped30g unsalted butter300g chestnut mushrooms, roughly chopped2 large onions, finely chopped250ml vegetable stock, made with 1 stock cubesmall bunch of thyme, leaves picked, stems discarded½ tsp ground nutmeg1 tsp ground mace1 tsp white miso200g stale sourdough, torn into chunks200g cooked chestnuts3 eggs, beaten1 lemon, zested For the gravy 1 tbsp olive oil50g unsalted butter2 onions, thinly sliced2 garlic cloves, bashed25g plain flour200ml marsala1 tsp white miso500ml vegetable stock 1 Brush a 2-litre bundt tin with olive oil, getting into all the crevices. Reserve 50g of the walnuts, then blitz the rest to…

Triple-cooked roast potatoes SERVES 6 PREP 20 mins COOK 1 hr 50 mins EASY V ❄ 250g beef dripping, goose fat or vegetable oil1.5kg Maris Piper or King Edward potatoes2 tbsp semolina or plain flour 1 Heat the oven to 220C/200C fan/gas 7. Tip the dripping, fat or oil into a deep roasting tin and put in the oven to heat up. Peel the potatoes and cut into roughly 5cm chunks. Or, for larger potatoes, quarter them. Cook in a large pan of boiling salted water for 6-8 mins until the outside of the potatoes are starting to soften. Drain well, then leave to steam-dry for a few minutes. 2 Return the potatoes to the pan. Sprinkle over the semolina or flour, cover with the lid and shake well to…

Brussels sprout slaw SERVES 6 as a side PREP 20 mins NO COOK EASY V 200g brussels sprouts, trimmed and shredded1 small red onion, sliced1 carrot, sliced into thin strips or coarsely grated¼ red cabbage, cored and shredded1 tsp celery seedssmall bunch of chives, parsley or dill, roughly snipped or torn50g yogurt50g mayonnaise1 tsp mustard of your choice2 tsp apple cider vinegar or any other vinegar 1 Put the sprouts, onion, carrot, cabbage, celery seeds and all but a small handful of the herbs in a bowl, and mix well to combine. 2 Put the yogurt, mayo, mustard, vinegar and seasoning in a small bowl and mix well. Spoon the dressing over the vegetables, then toss everything well to coat. Taste for seasoning. Spoon the slaw into a serving bowl…

Cooking mindfully MAKING A DIFFERENCE Razzak Mirjan champions mental health in his second book of recipes from A-list contributors Following the tragic loss of his younger brother Beder, Razzak Mirjan and his family set up a charity to raise awareness around mental health and suicide prevention in 2019. To bolster that effort, he released his first cookbook, Beder’s Kitchen, which featured in our 2020 Christmas issue. This year, Razzak is launching a follow-up, Eat With Beder, which promises to be “more than a traditional cookbook”, with “honest and insightful reflections shared by the contributors,” he says. He enlisted many well-known names, including Steven Bartlett, Joanna Lumley and Dr Julie Smith. “We asked each contributor to share their reflections on how they look after their mental health and what advice they…

6 COOKING PROGRAMMES IN ONE APPLIANCE ● Air fry● Grill● Bake● Roast● Dehydrate● Reheat Sales of air fryers have surged recently as this clever technology allows you to fry with scant amounts of oil for healthier meals, plus it’s more energy-efficient than cooking in the oven. Instant Brands is offering BBC Good Food readers a 20% discount on its Instant Vortex Plus 6-in-1 Air Fryer with ClearCook & OdourErase. Usually £149, you can order one for just £119.99*, including delivery. This model uses up to 80% less energy compared to an electric oven. It also has a spacious 5.7-litre basket for cooking up to six portions – ideal for feeding the family or larger groups when entertaining. With its non-stick cooking basket and trays, clean-up is just as quick and…

Every month, multiple sclerosis patient Laura Dudley heads to University Hospital Coventry armed with her copy of BBC Good Food, settles into her favourite chair and prepares for her infusion of medication. There, as the dedicated team of nurses and healthcare assistants settle her in, prepping her canula and administering her therapy, she is surrounded not by patients, but new friends. The topic of conversation always turns to what’s on the cover of the latest magazine – a convenient way to distract teacher Laura from the needles – and which recipe she’s going to try out next. “The kitchen has always been my happy place,” Laura says. “When my multiple sclerosis symptoms began, I’d be floored for weeks at a time. It affected my vision, caused pain in my body…

There’s a chill in the air, which can only mean one thing – the BBC Good Food Show Winter is just around the corner. Join us from the 24 - 27 November at the NEC Birmingham for a Christmas cracker of a show! Kick off your festive shopping with us, there will be hundreds of artisan producers alongside your favourite big brands to help you find the perfect gift for that special someone. Be inspired for the big day with delicious, showstopping bakes at the Get Baking! Stage, and pick out the perfect wine at the brand  new BBC Good Food Wine Club Tasting Theatre with Laithwaites Wine! Enjoy a 20%* saving using code GF20 – head to bbcgoodfoodshow.com to book. Perfect gifts for your favourite foodie Looking for something a…

Eight days from £2,995pp* 10-17 October 2023 Visit world-class vineyards and learn the art of French cooking as you explore this beautiful region of south-west France. Bordeaux is a true paradise for lovers of food and wine. Here, you can spend time tasting clarets at some of the region’s most famous vineyards and wander the cobbled streets of historic villages. On this eight-day, seven-night, all-inclusive river cruise, you’ll wind your way through the picturesque Médoc region, visiting traditional wineries and charming châteaux. You’ll be joined by celebrated French chef Raymond Blanc, who will host an interactive cooking demonstration. You’ll also have the chance to put your questions to him. Setting off from Bordeaux, you’ll discover the UNESCO-listed citadel in Blaye, mysterious underground catacombs of Saint-Émilion, Libourne’s Gothic church, and the…

£54.98 plus p&p* SAVE £35 PLUS GET TWO FREE PLANTERS What could be more fitting this winter than a twist on a Christmastime classic? With a slight blush tinge to the beautiful, deep evergreen holly leaves and their rich red berries, these trees will look stunning for many years to come. What’s best is that these holly trees can be enjoyed year-round, not just at Christmas, thanks to their evergreen nature. This new variety of holly tree is a female (or berry-producing) form, and will therefore bud up and produce masses of rich, red berries in future years. These bushes are slow-growing and easy to manage – just one trim a year will keep them in that classic tree form. Each pair is supplied with a bonus set of two…

SERVES 6 PREP 30 mins plus optional overnight chilling and at least 20 mins resting  COOK 2 hrs MORE EFFORT ❄ butter only 1 large garlic bulb1 tsp olive oilsmall pinch of paprikasmall bunch of thyme, plus extra sprigs to serve75g butter, softenedhandful of parsley leaves, finely chopped½ lemon, zested and juiced (reserve after juicing)2-2.5kg turkey crown 1 Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the cloves. Put on a small square of foil and drizzle with the olive oil. Season with salt, pepper and the paprika, and lay a thyme sprig on top. Scrunch up the foil to enclose the bulb and roast on a baking tray for 25-30 mins, or until soft when pressed. Leave to cool…

Microwave cauliflower cheese SERVES 6 PREP 10 mins COOK 15 mins EASY V 1 large cauliflower2 ½ tbsp cornflour300ml whole milk1 ½ tsp English mustardsmall bunch of thyme, leaves picked150g mature cheddar, grated, plus a little extra (optional)25g butter 1 Cut the cauliflower into bite-sized pieces. Reserve the leaves, except any tough ones. Put the stalk pieces in a microwave-safe bowl, then the florets. Add 1 tbsp water and cover. Microwave for 8 mins until tender, then remove and drain, if needed. Transfer the cauliflower to another microwave-safe dish. 2 Tip the cornflour and a splash of the milk into the bowl used to cook the cauliflower, and mix to a smooth paste. Whisk in the rest of the milk. Season. Stir in the mustard, thyme and cheddar, then pour…

Bread sauce with flaked almonds & caramelised shallots SERVES 6 PREP 25 mins COOK 50 mins EASY V 750ml whole milk45g butter1 bay leaf6 peppercorns1 thyme sprig2 small garlic cloves, bashed4 shallots, peeled and halved50g flaked almonds, toasted150g white breadcrumbs1 tsp sunflower oil2 tbsp single creamgrating of nutmeg, to serve (optional) 1 Tip the milk, 25g of the butter, the bay leaf, peppercorns, thyme sprig, garlic and shallots into a pan. Bring to a simmer over a low heat and cook for 20 mins, stirring every now and then, so the milk doesn’t catch. 2 Meanwhile, melt the rest of the butter in a small frying pan over a low heat and cook for 8-10 mins until it turns a nutty brown colour. Remove the pan from the heat. 3…

SERVES 6 PREP 40 mins plus 2 hrs soaking COOK 4 hrs (or 30 mins in the microwave) MORE EFFORT V WHY It’s easy to see why Christmas pudding has fallen out of fashion. Made traditionally, it can be rather one-note and dense. In fact, we probably revel more in setting it alight than eating it. In this recipe, we’ve made the best bits bigger (the cherries and almonds), and swapped suet for butter for a lighter, better-flavoured and nicer-looking pudding that doesn’t need any pyrotechnics to win approval. WHAT TO BUY 100g sultanas100g raisins50g dried figs, chopped50g mixed peel150g glacé cherries (we used morello glacé cherries), 50g halved50g stem ginger, chopped, plus1 tbsp of the syrup from the jar small piece of ginger, peeled and finely grated1 small apple,…

As a subscriber, you get exclusive access to our Eats Out dining events with top chefs in leading restaurants around the country. We host a number of these events each year with details listed in our Subscriber Club pages. Previous events have been hosted by Tom Kerridge at The Bull & Bear in Manchester, José Pizarro in London, and with Freddy Bird, Marcus Bean and Vivek Singh at their acclaimed restaurants. ACCESS ALL THIS AND MORE ENJOY SPECIAL OFFERS AND READER EVENTS Subscribe today and receive a digital slow cooker Turn to page 42 for details EXCLUSIVE MONTHLY RECIPES FOR SUBSCRIBERS Subscribe to Good Food to unlock your new recipes Plus, subscribers get the best partnership offers…

Celeriac pasta Cook pasta following pack instructions, then drain, reserving a mugful of the cooking water. Return the pasta to the pan along with a mugful of celeriac soup (p94) and a splash of the reserved cooking water. Gently warm over a low heat, then garnish with leftover chopped hazelnuts and a few basil leaves, if you like. Cumin cabbage Heat a splash of vegetable oil in a frying pan and toast 2 tsp cumin seeds until fragrant. Add some sliced leftover cabbage from the shopping list on page 93. Cook until softened and season well. This works served alongside a curry. Caponata flatbreads Mix 1 tsp spicy chilli paste (any you have, such as harissa) with 1-2 tbsp tomato purée. Spread this over a flatbread and top with any…

THE SINGLE PARENT AND SON Lisa Lovell, 51, is a charity youth engagement coordinator and lives with her son in Milton Keynes, Bedfordshire FOOD BUDGET £70 a month I learned from a young age to cook on a strict budget due to family circumstances, and from living independently in my mid-teens. I spent years being skint, and learned the importance of having a well-stocked pantry so I always had something to cook. When people began to panic during the first lockdown in 2020, I felt prepared because my pantry was already stocked with all sorts of flour; plain, bread, self-raising and gram, as well as various types of rice, pasta, endless dried spices, canned kidney beans, tomatoes and passata. My son Kane, 24, is a dancer, and when he isn’t…

Melissa is one of our regular columnists. In 2021, she was given the prestigious Food Writing Award by the Guild of Food Writers and this year was named Writer of the Year at the Professional Publisher’s Association Awards. @fowlmouthsfood Food is sustenance, but as a BBC Good Food reader, you know it can also be much more. It can be joy, comfort, celebration and love. And often, it can be used as a vehicle for bigger issues: to educate, raise awareness and raise funds. At the end of a year that has seen Russia invade Ukraine, causing repercussions around the world – including rising food, petrol and gas prices, to the cost-of-living crisis that has seen families struggle to afford to heat their homes and buy food – it is the…

Kitchen picks Food picks…

Cranberry sangria Better known as a sunny holiday tipple, the addition of cranberry juice makes this sangria a fresh alternative to mulled wine. SERVES 4 PREP 10 mins plus 1 hr chilling EASY V 325ml rosé wine250ml cranberry juice50ml brandy1 cinnamon stick1 tsp golden caster sugar1 lemon, sliced250ml lemonade50g frozen cranberries2 rosemary sprigs ice 1 Tip the rosé, cranberry juice and brandy into a jug with the cinnamon stick, sugar and half the lemon slices. Put in the fridge to chill for 1 hr. 2 Top up with the lemonade, then add the cranberries, rosemary, the rest of the lemon and a handful of ice. Serve in ice-filled tumblers. GOOD TO KNOW gluten free PER SERVING 151 kcals • fat 0.1g • saturates none • carbs 16g • sugars 15g…

SERVES 6 PREP 10 mins plus cooling, chilling and at least 15 mins resting COOK 1 hr MORE EFFORT ❄ butter only 1.2-1.4kg rolled joint of beef (use topside, rump, boned rib or sirloin, depending on your budget; if you want leftovers, opt for a 1.8-2kg cut of beef instead)1 tbsp English mustard1 tbsp black peppercorns, crushed For the butter handful of tarragon, leaves picked and chopped, stems reserved2 shallots, finely chopped100ml white wine vinegar75g butter, softened 1 First, make the butter. Tip the tarragon stems, shallots, vinegar and some black pepper into a small saucepan, and bring to the boil. Reduce the heat to a simmer and cook for 10 mins, or until the vinegar has reduced to about 2 tbsp. Remove from the heat and leave to cool…

Puffy parmesan & thyme yorkies If you have a mini yorkshire pudding tin, this batter can also be used to make canapé-sized yorkies. SERVES 6 (makes 12) PREP 6 mins COOK 25 mins EASY V ❄ 120g plain flour3 eggs, beaten150ml milk2 tbsp sunflower oil15g parmesan or vegetarian alternative, finely grated1 tbsp finely chopped thyme leaves 1 Tip the flour into a bowl or jug and beat in the eggs until smooth. Gradually whisk in the milk until fully incorporated and the mixture is lump-free. Season. The batter can be made up to an hour ahead and left at room temperature, or up to 4 hrs ahead, then kept covered and chilled. 2 Heat the oven to 230C/210C fan/gas 8. Divide the oil between the holes of a 12-hole non-stick…

Make ahead A month before • Cranberry sauce (p28) • Make-ahead your-way gravy (p28) or the marsala gravy (p20) Two days before • Make and freeze the roast potatoes (p26) and Yorkshire puddings (p24) • Plus, the bread sauce (p28), sourdough, sausage & sage stuffing (p26), caraway & pomegranate red cabbage (p22) • Make the béarnaise butter for the pepper-crusted roast beef (p18), or the garlic butter for the turkey crown (p16), and the pig-in-a-blanket pinwheel (p24) Christmas Eve • Defrost the gravy and cranberry sauce • Part-cook the microwave sides (p22); cover and chill • Season the turkey or assemble the veggie main, then cover and keep chilled • Peel and prep root veg and keep chilled in water Christmas Day For mains, sides and trimmings to be served…

The cheeses HARD Pitchfork Cheddar BLUE Colston Bassett Shropshire Blue SOFT St Cera raw milk soft cheese CRUMBLY Appleby’s Cheshire FLAVOURED / SMOKED Pecorino al Tartufo Hard CLASSIC PARTNER Dried fruits: figs, dates or cherries UPGRADE IT Chewy, fruit-heavy cake, like panforte (find a recipe at bbcgoodfood.com/panforte) Soft CLASSIC PARTNER Grapes UPGRADE IT Gin-soaked raisins, or sun-dried moscatel chatos raisins (find them online) Blue CLASSIC PARTNER Nuts like walnuts, pecans and almonds UPGRADE IT Sweet-savoury peanut & walnut brittle Flavoured CLASSIC PARTNER Fresh, crusty baguette UPGRADE IT Sourdough bread (find our guide to making your own at bbcgoodfood.com/white-sourdough) Crumbly CLASSIC PARTNER Savoury crackers and biscuits for cheese UPGRADE IT Sweet and fruity Christmas cake or mince pies, or spiced gingerbread Casual entertaining MAKE YOUR FESTIVE GATHERINGS EFFORTLESS 1 For sharing,…

Savoury roast potatoes I made roast potatoes the other day, but wasn’t roasting meat. I do like them cooked in the meat juices, so I added a small amount of veg oil to a roasting tin, mashed up a beef stock cube in it, then coated all of the potatoes in that – they were marvellous. Very tasty and nice and crispy. Kate Campbell, New Forest SERVES 6-8 PREP 15 mins COOK 1 hr 15 mins EASY 3 tbsp vegetable oil2kg Maris Piper potatoes1 beef stock cube 1 Heat the oven to 220C/200C fan/gas 7. Tip the oil into a large, deep roasting tin and put in the oven to heat up for at least 20 mins. Peel the potatoes, then cut in half if small, or into quarters if…

We’ve planned all of your festive menus, so all you need to do is shop and cook. Some of these recipes can be made ahead and kept chilled or frozen, meaning there’s more time to relax and celebrate. Christmas Eve dinner STARTER Baked ham hock pots page 34 These indulgent pots can be halved or doubled and made ahead – the perfect option for entertaining. MAIN Winter vegetable caponata page 94 This hearty, wholesome dish is just the thing if you’re catering for guests on a vegan diet. DESSERT No-bake PB&J cheesecake squares page 58 Make this luxurious dessert in advance to enjoy while wrapping last-minute presents. Special dinner for two STARTER Dolcelatte-stuffed figs online recipe These sweet and salty canapés are quickly assembled for a special addition to your meal. MAIN…

Big Zuu is a rapper and TV personality who appeared as a judge on BBC Three’s Hungry For It. Big Zuu’s Big Eats is his first cookbook, based on the award-winning TV show of the same name. @itsbigzuu Vegetable biryani SERVES 8 PREP 30 mins COOK 1 hr EASY V 4 tbsp ghee1 onion, finely chopped3 bay leaves4 green cardamom pods, bashed2 black cardamom pods, bashed1 star anise1 cinnamon stick1 tbsp cumin seeds2 cloves4 garlic cloves, grated2.5cm piece ginger, peeled and grated2 green chillies, chopped1 tsp ground turmeric1 tsp chilli powder2 tsp garam masala2 tbsp methi (dried fenugreek leaves)1 baking potato, finely chopped200g cauliflower florets150g green beans, cut into thirds1 large carrot, chopped1 green pepper, finely chopped250g tomatoes, finely chopped150g frozen peas100g cashews100ml natural yogurt500g basmati, rinsed and soaked for…

Pigs-in-blankets toad in the hole While we’ve kept the elements of this recipe simple, you could roast chunky onion wedges alongside the sausages, or add chopped thyme or rosemary to the batter, if you like. SERVES 4 PREP 15 mins COOK 45 mins EASY 140g plain flour2 tsp mustard powder (optional)4 eggs200ml milk8 rashers smoked streaky bacon8 plump sausages (we used pork & apple, but you can use your favourite variety)2 tbsp sunflower oil gravy and steamed green veg, to serve 1 Tip the flour and mustard powder, if using, into a bowl, and beat in the eggs until smooth. Whisk in the milk, a little at a time, until all of it has been incorporated and the batter is lump-free. Season and set aside. Wrap a bacon rasher around…

Don’t miss my new podcast I wouldn’t be writing this article if it wasn’t for duck. I cooked it on my first Great British Menu for a winning main course. (I won it again the following year, the only chef to ever do so – just saying). This put our little pub on the map and my face on the telly. However much I try to encourage people to use duck more, I can see why it’s considered more of a thing people order in a restaurant than cook at home. A whole duck is a tricky thing to get right – the legs are best slow-cooked and the breast quick-cooked and left pink and succulent. Simply roast a duck whole and you’ve got to decide between very undercooked, tough…

The main event VALUE TURKEY WINNER ASDA roast in the bag turkey crown with pork, sage & onion stuffing and beechwood smoked bacon £19.95 (1.5kg) The enjoyable bacon on top helps keep the turkey moist, and the welcome addition of stuffing inside ensures it’s flavourful. The meat has good texture and is well seasoned. PIGS IN BLANKETS WINNER Lidl Deluxe pigs in blankets £TBC (210g) Ideally sized, peppery sausages wrapped in crisp, smoky bacon – these were a clear winner. CRANBERRY SAUCE WINNER Waitrose Christmas cranberry sauce £2.25 (300g) With plenty of fruit, this sauce has enough tartness to stand up against the heady spicing. ALTERNATIVE CHRISTMAS MAIN (JOINT) WINNER Waitrose slow-cooked ultimate crackling pork belly feast £30 (1.7kg) Described as “everything pork belly should be” by our judges, this is tender, with juicy…

1 STUDENT ONE POUND MEALS by Miguel Barclay (£12.99, Headline) Cash-strapped friends and students will be grateful for this stocking filler. Frugal food writer Miguel Barclay’s latest book in the One Pound Meals series has, as you’d expect, brilliantly easy meals with minimal ingredients and washing-up: think one-pot pulled pork chilli and an ultimate £1 roast. Don’t waste a thing with his leftover bread panzanella and potato peel chips recipes. 2 CHETNA’S EASY BAKING by Chetna Makan (£20, Octopus) Perfect for loved ones with overflowing spice cupboards, this collection of sweet and savoury bakes from Chetna Makan includes her pear, chocolate, star anise & hazelnut tarte tatin; rainbow chard masala pasties; and chilli naan pizzas (that’s one the kids will love). There’s inspiration for Christmas desserts, too – banoffee chocolate pavlova, coffee cream profiteroles,…

To launch the festive season, we’re sharing some tempting alternatives to the time-honoured Christmas selection. A mix of classic British, continentally inspired and new-wave, these cheeses express the spirit of tradition and innovation typical of modern British cheesemaking, and they taste delicious. Any of these would make a great addition to your family’s Christmas cheeseboard, or an exciting present for the adventurous cheese fan in your life. Meet our expert Cheesemonger and author Ned Palmer works with our partner cheesegeek and the BBC Good Food team to curate selections for the BBC Good Food Cheese Club. He is the founder of the Cheese Tasting Company and a judge for the International Cheese Awards. Ned has written two books, the Sunday Times bestseller A Cheesemonger’s History of the British Isles (£9.99, Profile…