Innholdsfortegnelse for Dec-22 i Good Food

No waste, maximum taste is the foundation of Barney Desmazery’s celebratory Christmas menu for up to six people that costs under £25 (p32). As Barney says, “There is no compromise on portion sizes or flavour, and this feels as festive as ever.” Trimmings play a starring role: stuffing pigs in blankets, crispy skin roasties and brown butter bread & onion sauce are a revelation, making the most of each ingredient and, importantly, keeping oven cooking time to a minimum. Genius. You’ll find more cost-conscious ways to shop, cook and eat well in the pages of this month’s magazine, including gifts to make (p56), delicious recipes using leftovers (p40), and air-fryer quick-fix meals (p124) – look out for the yellow Cook Smart logo. For more ideas and meal plans, plus budget-focused…

Cassie Best’s babka wreath grazing board with cheese & spiced cranberry jam Create a perfect centrepiece for any Christmas get-together with this showstopping bread wreath. If you like, add charcuterie, fruit, nuts, crackers and an assortment of cheeses to make an impressive spread. SERVES 8-10 PREP 40 mins plus at least 2 hrs 30 mins proving COOK 40 mins MORE EFFORT V 550g strong white bread flour, plus extra for dusting7g sachet fast-action dried yeast1 tbsp caster sugar2 eggs, beatenolive oil, for proving150g butter, softened5 garlic cloves, crushedsmall bunch of parsley, finely choppeda few rosemary and sage sprigs, plus extra rosemary sprigs to garnish1 wheel of camembert (ensure vegetarian, if needed)halved figs, dried cranberries, sliced pears, dates, walnuts, almonds, cured meats and cheeses, or any charcuterie accompaniments of your choice,…

Slow-cooker gochujang short ribs with apple slaw This winter warmer with tangy apple slaw is ideal for relaxed entertaining during the holidays. SERVES 4-6 PREP 30 mins COOK 5 hrs EASY 1 tbsp vegetable oil4 large beef short ribs (about 2kg)2 garlic cloves5 tbsp gochujang3 tbsp dark soy sauce3 tbsp dark brown soft sugar1 cinnamon stick2 star anise1 tsp coriander seeds75ml shaohsing rice wine2 red onions, quarteredthumb-sized piece of ginger, peeled and roughly chopped400ml beef stock1 tbsp cornflour2 spring onions, finely sliced cooked rice, to serve For the slaw 2 apples, halved, cored and cut into thin matchsticks1 lemon, juiced 1 Heat the oil in a medium frying pan over a high heat. Season the short ribs all over with salt, then cook in the pan for 8-10 mins until…

Clementine mince pies Simple homemade pastry makes these pies special enough for a gift, and it’s easier than you may think. MAKES 12 PREP 1 hr plus 30 mins chilling COOK 20 mins EASY V 500g mincemeat (vegetarian, if needed)4 clementines, zested, 2 juiced3 tbsp triple sec For the pastry 300g plain flour, plus extra for dusting175g cold unsalted butter, cubed1 egg yolk (freeze the white to use in another recipe)2 tbsp icing sugar, plus extra to serve 1 To make the pastry, pulse the flour and butter together in a food processor to a breadcrumb-like texture. Add the egg yolk and sugar, then pulse again until the mixture starts to clump together into a dough. If it’s not clumping, add ice-cold water, 1 tsp at a time, and pulse…

Jonathan Chovancek and his wife Lauren Mote have spent the best part of their adult lives working long shifts throughout the Christmas season in the hospitality industry, leaving little room for personal social events. “One year, we decided to host a Christmas dinner party which our closest friends, who all work in restaurants and hospitality, could actually attend,” Jonathan, 48, explains. “We set the start time for 1am Christmas morning and put together a nine-course tasting menu so our friends could trickle in after their Christmas Eve shifts for an overnight dinner party to remember, no matter their faith or culture. “Glorious food and beverages,” were, as Jonathan puts it, where his and Lauren’s love was forged. “We’re total food geeks and had quite different upbringings. I grew up in…

your shopping list CHILLED 4 eggs6 sheets of filo pastry75g ricotta15g parmesan3 tbsp low-fat natural yogurt300g raw king prawns2 skin-on chicken breasts300g lean beef mince FRUIT, VEG & FRESH HERBS 1 red onion2 onions10 garlic cloves3 lemonssmall bunch of coriandersmall bunch of parsleysmall handful of dill200g cavolo nero1 red chilli1 banana shallot100g kale1 head of radicchio1 green pepper2 carrots250g brussels sprouts1 lime1 avocado STORECUPBOARD 5½ tbsp olive oil1 tbsp vegetable oil1 tsp dried oregano2 tsp ground cumin1 tsp chipotle chilli flakes400ml ready-made tomato & garlic sauce4 wholemeal tortillas½ tsp smoked paprika2 tsp harissa2 tbsp tomato purée400g can chickpeas3 roasted red peppers300ml vegetable stock150g orecchiette15g almonds100ml chicken stock300g butter beans400ml passata1 tbsp Worcestershire sauce2 tbsp cider vinegar4 wholemeal bread rolls BALANCED Prawn, pepper & chickpea filo pie A lighter version of…

The Food Programme, Christmas Day, BBC Radio 4 Sheila Dillon invites the queen of Christmas cooking, Delia Smith, now 81, into her kitchen to reflect on her long career. Her name is so synonymous with food, she’s in the dictionary, has sold more than 21 million books and her recipe suggestions have led to shortages of ingredients at Christmas. Fans including Jamie Oliver also tell Sheila how Delia influenced them. The Food Chain, BBC World Service In a follow-up to the series’ March episode in which two cookbook authors in London – one Russian, the other Ukrainian – shared memories of food and friendship, this festive special explores how Ukrainian refugees and the families housing them are looking to celebrate Christmas. Check the schedule for broadcast dates, or catch up…

Writer and food stylist Rukmini Iyer is the author of the bestselling Roasting Tin series of cookbooks. Her latest is India Express, showcasing quick, simple recipes inspired by South Indian cuisine. She has appeared on BBC One’s Saturday Kitchen and Dr Rupy Aujla’s Cooking in the Doctor’s Kitchen, which is available to watch on BBC iPlayer. @missminifer “This is one of my favourite festive menus – wallet-friendly ingredients, short prep times, and it’s easy to make everything ahead so you can enjoy spending time with your family and friends. Most importantly, all the dishes have the ‘wow’ factor to impress your guests.” MENU Fig, goat’s cheese & basil crostini Butter beans with kale, lemon, chilli & garlic Smoked salmon, leek & dill tart Storecupboard chocolate hazelnut cake Fig, goat’s cheese…

There’s a bit more to this month’s recipe (p106), which is my favourite onion tart to make with the odds and ends of Christmas cheese left in the fridge. With this dish, I want to teach you a couple of cooking techniques. Top two on my things-people-get-wrong-in-the-kitchen list are sweating onions and baking pastry. I’ve just written a whole book dedicated to 30-minute recipes, so I know how pushed we are for time when it comes to putting dinner on the table. But, sometimes, to truly transform humble ingredients you need to give them time. To sweat onions, you want the natural sugars to caramelise and go sticky – that takes a good 40-50 minutes over a low heat. For pastry, I don’t care what the recipe says: the only…

The UK has fallen in love with the air fryer. Often touted as a way to cook healthier meals, they circulate hot air efficiently to achieve a ‘fried finish’ that’s similar to deep-frying, but without all the oil. They also heat up very quickly and can be more energy efficient than most ovens, although that depends on the model and your energy provider. Try using an air fryer to cook potato-based classics, including chips and roasties, plus meats such as chicken thighs, bacon and sausages. You can even cook more complex desserts in an air fryer, such as doughnuts. The real win is the golden, crispy finish you can achieve by using it. However, this nifty bit of kit cannot be used to cook everything. There are also some items…

Meat-free Mowgli by Nisha Katona (£25, Nourish Books) One way to help reduce food bills is to embrace more meat-free meals. Presenter and restaurateur Nisha Katona’s new title in the Mowgli series features mostly vegan recipes, offering plenty of inspiration for utilising affordable storecupboard ingredients, like her butter bean korma and ‘lazy’ potato curry. You’ll find some truly mouth-watering mains – including her courgette kofta curry – and pairing them with the IPA onion rings, zingy salads and a carrot pickle will make it a real feast for a relaxed Friday night in. Potato by James Martin (£23, Hardie Grant) Is there a more beloved, versatile ingredient than the potato? James Martin has dedicated a whole book to the subject of spuds, and it has a real ‘pub grub’ feel,…

Mortgaged up to the hilt to buy a house that’s big enough for her family, my friend was left with very little cash to do up her kitchen. It’s a 1960s former council house, which had probably last been refurbished in the 1980s. It came complete with a chipped enamel eye-level gas cooker, builtin plywood cupboards, scuffed linoleum, a well-worn aluminium sink and an idiosyncratic network of pipes running up the walls. Good luck with that, I thought. But, then I dropped by for a coffee and saw how she’d transformed it. With no prospect of the much-coveted side return or dream kitchen in the near future, she’s had to think in modest terms about the essentials for her pared-down kitchen project. The hazardous cooker had to go – you…

Christmas martini If you could drink a Christmas cake, this is how it would taste. SERVES 1 (with leftover syrup) PREP 5 mins plus cooling COOK 3 mins EASY V 50ml bourbon25ml cherry brandyice For the dried fruit syrup 50g dark brown soft sugar50g mixed dried fruit½ cinnamon stick 1 First, make the syrup. Tip the ingredients into a pan with 50ml water and simmer over a medium heat for 1 min to soften the fruit. Remove from the heat and leave to infuse until the mixture has cooled to room temperature. Strain, and discard the fruit and cinnamon stick. You’ll make more than you need – any leftovers will keep chilled for three days. 2 Pour the bourbon, brandy and 15ml of the syrup into a cocktail shaker with…

Cosori Pro 4.7-litre This is one of the most understated modern air fryers on the market – though it’s a standard size, it won’t dominate your work surface. The 4.7-litre capacity is practical for feeding two, or for making side dishes for four people. We reduced traditional temperatures by 10 degrees as its 1500W power is ferociously efficient, particularly when roasting. Available from Amazon (£109.99) Magic Bullet 2.5-litre If you need a simple, fuss-free air fryer at a competitive price, this might just be the one for you. The Magic Bullet is a solid, compact machine that’s incredibly easy to use, without compromising on the quality of cooking results. Though it’s relatively small, the fry pot offers enough space to cater for a small household. Its 2.5-litre capacity is ideal…

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This tart is inspired by my grandmother, who made one filled with mincemeat every year. It was also the only time of year my mum had a jar of kirsch cherries at home – a luxury then – so it reminds me of her, too. This is a nod to Christmases past. Festive cherry & raspberry tart SERVES 8 PREP 10 mins plus at least 2 hrs 20 mins chilling COOK 1 hr 10 mins MORE EFFORT V 125g frozen pitted cherries (see tip, right)125g frozen raspberries (see tip, right)350g caster sugar1 small lemon, zested and juiced4 small egg yolks (freeze the whites to use in another recipe)2 tbsp cornflour45g cold unsalted buttericing sugar, for dusting For the pastry case 175g plain flour40g flaked almonds, plus extra for sprinkling1½ tbsp…

PPA Awards 2022 Media Brand of the Year (Consumer Media) BBC Good Food PPA Awards 2022 Editor of the Year (Consumer Media) Lily Barclay bbcgoodfood.com and olivemagazine.com PPA Awards 2022 Writer of the Year Melissa Thompson, BBC Good Food BSME Awards 2021 Editor of the year, food & drink Lily Barclay, group digital editor PPA Awards 2021 Media Brand of the Year BBC Good Food PPA Awards 2020 Special Interest Brand of the Year, Gold BBC Good Food magazine The Guild of Food Writers Awards 2020 Food Magazine of the Year BBC Good Food magazine The Drum Online Media Awards B2C Website of the Year Award 2019 bbcgoodfood.com AOP Best Online Brand: Consumer 2019 bbcgoodfood.com The Drum Online Media Awards B2C Website of the Year Award 2019 bbcgoodfood.com…

Extra-special ideas for the Christmas holidays Cook Smart on Christmas Day Find out how to host dinner on the big day for just £24 (p32). Twists on leftover turkey Make our loaded nachos, or next level sandwich (p40). Pick ‘n’ mix party platters For casual entertaining, lay on a sharing board (p46). Benjamina’s teatime treats Bake Off star Benjamina Ebuehi shares festive biscuit recipes (p52).…

THE RETIRED COUPLE Caroline Duddridge Corr, 63, and her partner Dean Jones, 64, live in Cardiff FOOD BUDGET £50-60 a week We’re both on a fixed income, so have to be careful with our expenditure. Even so, we manage to eat well and cook a couple of big dinners for our 10 children and 12 grandchildren every month. Dean, a retired police officer, is money conscious. He will look at the weights of everything to see what’s the best value, and uses his Blue Light card in supermarkets, which gives 10% off to emergency services workers. I don’t eat meat, so Dean buys just enough for himself from a butcher and grows a lot of fruit and vegetables. The fruit and veg we do buy is from the local greengrocer,…

HEALTH TREND Chestnut & pecan loaf with harissa sauce Lighter than standard nut roast, this recipe combines chestnuts and veg with smoky harissa sauce, and delivers three of your five-a-day. SERVES 4 PREP 15 mins COOK 55 mins EASY V 2 tsp rapeseed oil1 onion, finely chopped1 aubergine, sliced lengthways and diced2 celery sticks, finely chopped1 tsp dried sage½ tsp dried oregano3 tbsp thyme leaves2 large garlic cloves, finely chopped2 x 400g cans borlotti beans, drained1 egg25g wholemeal breadcrumbs180g pack cooked chestnuts, roughly chopped50g pecans, roughly choppedsmoked paprika, for sprinkling (optional) For the sauce 250ml passata1 garlic clove, finely grated (optional)1-2 tsp smoked chilli harissalarge pinch of dried oregano 1 Heat the oven to 190C/170C fan/gas 5. Line a large loaf tin with baking parchment. Heat the oil in a…

Rahel Stephanie’s supper club, Spoons, started as a “very casual venture”. It was, the 28-year-old freely admits, “an excuse to get all my friends in one place and serve them Indonesian food.” But, as the heat around this plant-based event has grown (The Face magazine called it London’s “most exciting supper club”), so too has Rahel’s desire to correct misconceptions about her native cuisine. For example, sate (as Indonesians spell it, not satay) does not refer to a peanut sauce. Instead, it is a category of “over 200 skewered dishes. Admittedly, the most popular is sate Madura with peanut sauce, but skewered sate meats are served with many different sauces.” Rahel has been chewing over these misunderstandings since arriving in London as a student, aged 19. Craving her favourite dishes…

CHRISTMAS IN A BOX It’s impossible to beat that evocative pine-fresh fragrance that real fir trees bring to your home, and the Christmas in a Box live decoration collection helps you achieve that. YouGarden has three essential Christmas decorations to save you time and effort, and still achieve an authentic Christmas feel. ● Norway spruce** This living potted Christmas tree is a real winner. The Norway spruce is a classic fir tree with a lovely pine fragrance, plus it won’t drop its needles as it’s still alive. You can also keep it from year to year and save money over five or even 10 years – after Christmas, simply move it into your garden. ● Fresh fir Christmas garland and wreath** Decorate your home in style with these beautiful decorations.…

Vegetarian biryani with chickpeas I visited Singapore many years ago on holiday and stumbled across a wonderful, well-organised food court whose name I can’t recall, but I vividly remember the stall that served delicious biryani. The chef showed me all the layers in the huge cooking pot he used to cook the aromatic rice. This experience always comes to mind every time I cook or read anything about biryani. SERVES 4 PREP 25 mins plus soaking and resting COOK 45 mins EASY V 2 tbsp ghee, butter or vegan spread4 white onions, halved and thinly sliced4 medium and ripe tomatoes, finely chopped410g can jackfruit in brine, drained and rinsed400g can chickpeas, drained and rinsed For the sauce 200g natural yogurt2.5cm piece of ginger, peeled and finely chopped5 garlic cloves, sliced1…

COCKTAIL No3 LAST WORD BOTTLED COCKTAIL This refreshing bottled cocktail is a balanced mixture of gin, yuzu, jasmine and cherry for a floral and herbaceous finish. £30, 28% ABV, Amazon LIQUEUR COVE PASSION LIQUEUR Add fruitiness to your drinks with this smooth, tropical-tasting liqueur, made using vodka produced in Devon from King Edward potatoes. £33, 25% ABV, devoncove.co.uk BEER FARM YARD BREW CO GULF IPA This big-hitting IPA from sustainability-focused Farm Yard Brew Co was awarded three stars in the 2022 Great Taste Awards. It’s packed with citrus and pine flavours. £4.10 per 440ml can, 5.8% ABV, farmyardbrew.co.uk VODKA SELFRIDGES SELECTION EARTHLY SPIRITS VODKA Made using 100 per cent British wheat and barley, this sustainably sourced vodka is hand-distilled, and the perfect base for a vodka tonic. It’s fresh and…

Biggest and best We’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, outspoken columnists – are experts in their fields. Meet us at the UK’s biggest food shows (visit bbcgoodfoodshow.com for dates and details). Our best-selling cookbooks feature our trusted recipes – you’ll find these in bookshops. Recipes for everyone There are at least 70 recipes in every issue – that’s more than any other food magazine in Britain. We always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when you want to take your skills up a notch. Look out for our many easy recipes. Tested and trusted All our recipes are thoroughly tested by experts…

Family breakfast station Kids can help assemble this sharing board before tucking in. SERVES 6 PREP 15 mins COOK 20 mins EASY 12 smoked or unsmoked bacon rashers200g natural yogurtdrizzle of honeylarge handful of fresh mixed berries (we used raspberries, blueberries and halved strawberries)250g soft cheese250g smoked salmonsmall handful of lemon wedges1 avocado, peeled, halved, stoned and slicedknob of butter10 eggs, beaten50ml double creamsmall bunch of chives6 croissants, warmed6 bagels of your choice, toasted 1 Fry the bacon in a dry frying pan over a medium-high heat for 2 mins on each side, or until crisp. Spoon the yogurt into a small bowl, drizzle with honey and put on a shallow dish with the berries alongside. Spoon the soft cheese into a second small bowl, season with black pepper and…

Curried lentil & turkey soup with kale SERVES 4 PREP 20 mins COOK 35 mins EASY 2 tbsp ghee1 red onion, finely chopped20g ginger, peeled and grated3 garlic cloves, finely choppedsmall handful of coriander, leaves picked and stems finely chopped2 tsp ground cumin½ tsp ground cinnamon1 tsp ground turmeric1 tsp chilli flakes2 curry leaves1.2 litres chicken stock250g leftover roast turkey, shredded250g cooked puy lentils100g kale, tough stalks removed, leaves torn To serve 4 tbsp yogurtchilli oil, for drizzling (optional)4 flatbreads 1 Melt the ghee in a large saucepan over a medium heat and cook the onion, ginger and garlic for 10-15 mins until softened. Tip in the coriander stems, cumin, cinnamon, turmeric, chilli and curry leaves. Cook for 2 mins until fragrant. 2 Add the stock, turkey, lentils and kale.…

One Jamie Oliver Packed with over 100 budget-friendly one-pan dishes, this book includes delicious work-from-home lunches, quick dinners the family will love and meals to get novice cooks started. RRP £28 Cook and Share Mary Berry Mary Berry shares over 100 of her favourite fuss-free dishes for sharing with loved ones. Home cooking has never been more important, and every recipe has been created to bring family and friends together. RRP £27 Ottolenghi Test Kitchen: Extra Good Things Yotam Ottolenghi Fill your cupboards with adaptable homemade ingredients that will add something extra to your cooking and pack some oomph at every mealtime. RRP £25 Nadiya’s Everyday Baking Nadiya Hussian While baking is often reserved for special occasions, Nadiya shows that it isn’t just about cakes and cookies – she reveals…

Nordic traditions On the day before Norsk Jul [Norwegian Yule], it is a full-on celebration. We have ribbe (pork belly with crackling), rødkål (lightly pickled and spiced red cabbage cooked until jammy), roast and boiled potatoes, roasted root vegetables with honey and a light gravy. This means I cook two full-blown Christmas meals, which is great! There’s a tradition on the 23rd in Norway to eat rice pudding with sugar and cinnamon, and fenalår (salted and cured lamb leg). There’s an almond in the pot, and whoever gets it wins the marzipan pig. Adam Parker, Norway We make a tourtiere. It’s a French-Canadian meat pie made with ground pork and beef mixed with lots of seasoning, like nutmeg and cinnamon, all wrapped up in pastry. Some include mashed potatoes. We…

“Here’s a fun twist on traditional mince pies to serve at a Christmas party. Chill the pastry well before making the twists, but even if you have to do a bit of patching here and there, they’ll still taste great.” Mincemeat & marzipan twists MAKES about 28 PREP 20 mins plus chilling COOK 25 mins EASY 320g sheet ready-rolled puff pastryplain flour, for dusting4 heaped tbsp mincemeat200g marzipan, chilled½ tsp ground cinnamon1 egg, beaten For the topping 50g icing sugar1 tsp ground cinnamon (optional) 1 Unravel the puff pastry and carefully cut it in half. Dust a sheet of baking parchment with flour and put one of the pastry halves on it. Spread over the mincemeat, as evenly as possible, right to the edges. 2 Coarsely grate the marzipan over…

Chicken saag While chicken breasts are low in fat, they can often be a bit dry if cooked long and slow. Our secret is to treat this curry a bit like a stir-fry – the meat stays tender, and better still, it’s on the table in no time. SERVES 2 PREP 10 mins COOK 30 mins EASY 2 tsp rapeseed oil1 onion (200g), finely chopped10g ginger, peeled and finely chopped2 large garlic cloves, finely chopped½ tsp cumin seeds1 tsp ground coriander2 tsp garam masala½ tsp ground turmeric2 skinless chicken breast fillets (300g), trimmed of any fat and cut into pieces2 tomatoes, chopped1 tbsp tomato purée160g baby spinach, chopped3 tbsp bio yogurt For the rice 120g brown basmati¼ tsp ground turmeric3 cardamom pods, crushed and seeds removed 1 Put the rice,…

Chillies “Chillies are included in many base seasoning pastes for stews or curries, and they’re an important component in sambals, the wide variety of relishes served with almost all Indonesian meals.” Coconuts “Indonesia is the world’s largest coconut producer, and we use it in many dishes, as coconut milk or grated as a salad dressing. It’s omnipresent throughout Indonesian cuisine.” Rice “In Indonesia people say, ‘If you haven’t eaten rice, you haven’t eaten a meal’. We’re one of the world’s biggest producers and, a few decades ago, a government campaign, beras-isasi (literally, rice-ification), encouraged consumption and defined rice for Indonesians as vital in a balanced diet.” Pandan “This unique leaf possibly originates in eastern Indonesia’s Maluku archipelago. It’s got this sweet vanilla aroma, but more floral and grassy. We use…

Although I might pretend to be a Grinch over the festive season, it’s one of my favourite times of year. I will happily eat comfort food with abandon throughout December, with Christmas as the consistent excuse. There’s also the warm feeling I get from listening to Mariah Carey on repeat and watching The Muppet Christmas Carol while wrapping presents. It’s the winter flavours that are the most uplifting. Dark green, leafy veg, such as cavolo nero and kale, are the season’s stars. Cavolo nero is incredibly versatile and its leaves add colour to every forkful. If you’ve been to one too many work parties, this nutritional heavyweight will give you a boost. You won’t find a supermarket or greengrocer that’s not packed with citrus fruit at this time of year,…

Recipe adapted from Pierogi by Zuza Zak (£18, Quadrille) Photography by Ola O. Smit Some months ago a friend’s Polish wife hosted a young family who had fled from Ukraine That became a friendship – and they’re now setting up a small food business together in Częstochowa, outside Warsaw. Pierogi will be the star product and I’ve been lucky enough to try their squidgy, chewy dumplings packed with meat and veg. Savoury and satisfying, they’re a perfect snack or lunchbox filler, especially accompanied by a dipping sauce. I hadn’t thought about making them myself – believing they were too fiddly – then along came Zuza Zak’s book of 50 recipes for these Polish dumplings. Pierogi is very much a start-from-scratch, step-by-step masterclass, holding your hand through the basics, then guiding…

1 SWEET GIFT Sainsbury’s nutcracker truffle tin £6 (148g) Its novelty packaging makes this tin perfect for gifting. The pretty truffles inside have good crunch and praline flavour, with a thick chocolate shell. 2 BOX OF CHOCOLATES M&S Santa’s magical light-up chocolate workshop £15 (245g) When opened, this impressive box lights up and plays musical sleigh bells. It contains chocolates shaped like gnomes and gingerbread people in four different flavours. 3 STOCKING FILLER Tesco blonde chocolate flavour popcorn £1.50 (200g) An irresistible butterscotch-style coating means this candied popcorn keeps its crunch for a moreish snack. 4 SAVOURY GIFT Aldi chutney trio gift set £3.69 (400g) Ideal for cheese lovers, this festive set of preserves would also be perfect to take along to a Boxing Day get-together to serve with cold…

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