Innholdsfortegnelse for December 2023 i Good Food

Roast potatoes have a starring role on the Christmas table – that’s non-negotiable. Smoky paprika and thyme make our 2023 roasties a must-try (p14), but do they have a place in your Boxing Day sandwich? And, if so, does that justify dipping it into gravy? I expect this will be divisive! Good Food loves celebrating the classics (in sandwich form, I’d say that’s turkey, stuffing and cranberry sauce on soft white bread) while experimenting with new creations, like our cover recipe on page 22 – a cracking way to use up all your leftovers. Made simply or piled high – which way will you go this year? Join the fun as we debate this and other key festive traditions in our special Christmas podcast series and on our social channels…

Christmas Day menu Burnt lemon & thyme butter turkey crown, p12 Roast garlic make-ahead gravy, p12 Smoky paprika & herb roast potatoes, p14 Mini maple & mustard pigs in blankets, p14 Honeyed hasselback carrots, p16 Simple sweet & sour slow-cooker red cabbage, p16 Fruit & nut stuffing, p18 Shredded carbonara sprouts, p18 Croissant bread sauce, p16 Cranberry, orange & rosemary sauce, p18 When cooking for a big celebration, the temptation is always to throw lots of ingredients at it. That’s fine for a showstopping recipe, but when you’re creating a menu, it can result in stress and clashing flavours. This Christmas spread is designed with ease in mind, as each dish is made using just five ingredients, along with storecupboard staples such as oil, butter, salt and pepper. The main…

Mini hot toddy pavlova Take flavour inspiration from the classic warming cocktail to make this stacked mini pavlova, which is the perfect end to a special meal for two. SERVES 2-4 PREP 40 mins plus a few hrs cooling COOK 1 hr 35 mins MORE EFFORT V 2 egg whites (save the yolks for another recipe)125g caster sugar1 tbsp cornflour½ tsp vanilla extract½ tsp white vinegar1 lemon, zest pared For the whisky & spice-infused pears 150g caster sugar150ml whisky1 cinnamon stick2 whole cloves2 star anise2 small pears, peeled, cored and quartered For the salted caramel sauce 100g light brown soft sugar150ml double cream25g butter pinch of ground cinnamon, plus extra to serve For the honey whipped cream 300ml double cream3 tbsp dark honey 1 Heat the oven to 150C/130C fan/gas…

Comté & rosemary shortbread Melt-in-your-mouth, all-butter shortbread gets a cheesy twist here for enjoying with drinks or after-dinner nibbles. Swap the comté for gruyère, parmesan or a vegetarian alternative, if you like, and the rosemary for thyme or chives. You can even add a pinch of hot smoked paprika for a little kick. MAKES 28 PREP 20 mins plus chilling COOK 18 mins EASY 200g unsalted butter, cut into cubes200g plain flour, plus extra for dusting50g cornflour3 rosemary sprigs, leaves picked and finely chopped130g comté cheese, finely grated 1 Heat the oven to 200C/180C fan/gas 6. Line two large baking sheets with baking parchment. Tip the butter, both flours, the rosemary, three-quarters of the cheese, 1 tsp fine sea salt and ¼ tsp black pepper into the bowl of a…

Baked camembert pasta alfredo SERVES 2-3 PREP 5 mins COOK 25 mins EASY 250g wheel of camembert2 small garlic cloves, thinly sliced2 rosemary sprigs, leaves picked3 tbsp olive oil200g tagliatelle200ml double cream2 large handfuls of baby spinach leaves3 tbsp grated parmesan4 slices prosciutto, torn 1 Heat the oven to 200C/180C fan/gas 6. Slice the camembert in half through the equator and put one half, cut-side up, in a large round baking dish (ours was 30cm). Set the other half aside for later. 2 Poke half the garlic slices and half the rosemary leaves into the cheese and drizzle over 1 tbsp olive oil. Bake for 15 mins until oozing and golden at the edges. Meanwhile, cook the pasta in a pan of boiling salted water until al dente. Drain, reserving…

As November 2022 trundled on, retired coach driver David Goldsmith, 73, faced the daunting prospect of a second Christmas alone. David says, “I lived on my own and was estranged from my family. Being stuck at home with only the television for company was an ordeal that I wasn’t sure I could tolerate again.” After seeking support, David was invited to a local fire station Christmas party. “As I got chatting with people and shared a bit about my circumstances, calls were made on my behalf. Before I knew it, I was booked in for a three-course Christmas dinner and Boxing Day meal at Cooking Champions.” The local charity runs cooking courses for the community. But, when Christmas rolled around, David had cold feet. “I very nearly didn’t go,” David…

The festive season is upon us, and it’s the one time of year that we all decide to clean the house in a frenzy to welcome friends and family into our abodes to celebrate. Hubby and I have not quite emerged from the reclusive mindset that the lockdowns immersed us in, so this year is time to get our party on. To that end, my first suggestion is a perfect starter to your sophisticated soirée. Champagne flutes at the ready, and canapés plated for arrivals – Beavertown Brewery’s Lazer Crush (see right) is a fruity beauty, non-alcoholic IPA. Serving this beer in delicate flutes will allow the citrus and tropical fruits to jump up and tantalise your nose. Flavours of lemon zest, grapefruit and lychees explode on the tongue, and…

Cranberry whiskey sour Give the classic whiskey sour a seasonal spin using cranberry juice. Garnish with frozen cranberries, if you have them, for an extra-Christmassy touch. SERVES 2 PREP 5 mins EASY V ice100ml bourbon250ml cranberry juice2 tsp agave or honey2 tsp lemon juice1 egg white Put all the ingredients in a cocktail shaker and shake hard until it feels cold. Strain into two short tumblers. GOOD TO KNOW gluten free PER SERVING 198 kcals • fat 0.2g • saturates none • carbs 20g • sugars 20g • fibre 0.1g • protein 2g • salt 0.1g GIN York Gin Roman Fruit Vividly red, this is heady with fruits and flowers that “evoke Ancient Rome”, including hibiscus and berries. A splash of this will also pretty up your prosecco. £42 (70cl),…

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Chilli & honey baked ricotta & grapes with prosciutto Create a little make-your-own crostini station where guests are invited to spread the baked ricotta onto warm toast and top with the bursting grapes and prosciutto. SERVES 6-8 PREP 25 mins COOK 10 mins EASY 3 x 250g tubs ricotta2 tbsp honey2 tbsp olive oil½ tsp chilli flakes1 tsp chopped thyme leaves1 lemon, zested500g red grapes, in small bunches1 rustic baguette, thinly sliced at an angle100g prosciutto (8 slices), roughly torn 1 Turn the ricotta out of its tubs and put in a baking dish. Drizzle over the honey and 1 tbsp olive oil, then scatter over the chilli flakes, thyme and lemon zest. Arrange the grapes around the cheese. Keep the dish covered and chilled until you’re ready to bake.…

Mini gingerbread house mug toppers These delightful little gingerbread houses will perch perfectly on the edge of your mug. Try them with hot chocolate or mulled wine for adults. MAKES 8 PREP 20 mins plus cooling COOK 12 mins MORE EFFORT V ❄ 125g unsalted butter100g dark muscovado sugar3 tbsp golden syrup300g plain flour, plus extra for dusting1 tsp bicarbonate of soda2 tsp ground ginger250g royal icing sugar 1 Melt the butter, muscovado sugar and golden syrup together in a pan over a low heat, stirring until the sugar has dissolved completely. 2 Sift the flour, bicarb, ginger and a pinch of salt into a large bowl. Pour the wet ingredients into the dry, then mix using a wooden spoon until it forms a stiff dough. Leave the dough to…

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Roasted red pepper soup with crispy croutons Warm up on cooler evenings with this vibrant soup spiked with fiery chilli powder and harissa. The crispy croutons are optional, but add welcome crunch. SERVES 4 PREP 5 mins COOK 22 mins EASY V 2 red onions, roughly chopped2 carrots (250g), roughly chopped1 tsp olive oil2 garlic cloves, roughly chopped200g jarred roasted red peppers (drained weight), drained and roughly chopped1 tsp rose harissa paste1 tsp cumin seeds1 tsp kashmiri chilli powder (or any other chilli powder)850ml low-salt vegetable stock4 tbsp natural yogurt, to serve For the croutons (optional) 100g slightly stale wholemeal crusty bread, cut into cubes1 tsp olive oil 1 Blitz the onions and carrots together in a food processor until finely chopped, or finely chop by hand. If making the…

Smoked haddock rarebit with spinach SERVES 2 PREP 15 mins COOK 10 mins EASY 2 x 120g undyed smoked haddock fillets300g spinach knob of butter For the rarebit topping 80g strong cheddar, grated1 tbsp beer1 tbsp beaten egg1 tsp Dijon mustard 1 Put the haddock skin-side down in a pan and cover with cold water. Bring to the boil over a medium heat, allow the water to bubble momentarily, then turn off the heat and leave the fish in the water to cook for 3-4 mins. Remove to a baking sheet. 2 Mix the rarebit ingredients together in a bowl and smooth it over the haddock fillets. Grill them under a medium-high setting for a few minutes until golden. 3 Meanwhile, wilt the spinach for a minute or two in…

THE BENEFITS OF GROWING YOUR OWN Discover the satisfaction of nurturing produce from seed to plant, then turning your homegrown harvest into something delicious. As well as lowering your shopping bills, garden-fresh fruit and veg is more nutrient-rich than shop-bought, and only picking what you need reduces waste. Plus, being outdoors or losing yourself in a kitchen project can improve your sense of well-being. You can find out more at: bbcgoodfood.com/sow-grow-glow Celeriac & hazelnut muffins Try something sweet made with celeriac. The nutty aniseed flavour works really well with the hazelnuts and soft cheese frosting. MAKES 12 PREP 20 mins COOK 25 mins plus cooling EASY V 200g plain flour2 tsp baking powder1 tsp mixed spice125g golden caster sugar3 eggs1 clementine or small orange, zested and juiced100ml vegetable oil200g celeriac,…

Do you really need… a soufflé dish? When it comes to making a large savoury souffé, recipes will call for a souffé dish. If you’re looking for something that’s puffed up like a chef’s hat, then the depth and dimensions of a ceramic souffé dish are best. That said, there are other bits of kitchen kit, like a deep cake tin or ovenproof bowl, that will have a similar effect. There’s also a more rustic approach to a souffé in France, which is baked flatter in a gratin dish, but has just as much charm. Test kitchen secrets Helena Busiakiewicz, our food content creator on the perfect pickle Pickling has had a renaissance of late, with people pickling everything from cucumbers to crisps. To pickle something, essentially, is to submerge…

£34.99 (RRP £39.98) plus £9.99 p&p* Yule Fest or Frost pine wreath A Christmas wreath hanging on the front door creates a warm welcome for guests over the holiday period. Fitted with a handy hanging loop, these wreaths will look fabulous wherever you decide to hang them. Choose from the Yule Fest pine wreath (code: 161345) or the Frost pine wreath (code: 161346). Supplied as one decorative wreath, 30 x 30cm. Potted Norway spruce Christmas tree Nothing beats a live tree to decorate with the family at Christmas. This Norway spruce is ideal for bay windows or outside door decorations. The ultimate living Christmas tree, this potted version has been grown for several years and, if watered indoors, will survive for many more years to come. Plus, it comes at…

Jam doughnut pancakes During Hanukkah, it’s traditional to eat fried foods like doughnuts and potato latkes to commemorate the miraculous oil that kept the menorah lit for eight days in the time of Judah the Maccabee. SERVES 6 PREP 10 mins plus 30 mins resting COOK 30 mins EASY V 2 eggs300ml milk250g self-raising flour2 tsp baking powder25g caster sugar50g unsalted butter, melted, plus extra for frying12 tsp (around 75g) strawberry jam granulated sugar, to serve 1 Whisk the eggs and milk together in a jug or bowl until smooth. In a separate large bowl, mix the flour, baking powder and a pinch of salt. 2 Pour the egg mixture into the flour mixture and stir until combined. Stir in the caster sugar. Pour in the melted butter and stir…

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Simple vanilla sponge cake This easy cake is a great base to decorate as you like. You can adapt the flavour to your taste – see our tips below. The recipe contains butter for flavour and oil to keep the cake moist. SERVES 12-15 PREP 15 mins plus cooling COOK 25 mins EASY V ❄ 250g butter, softened, plus extra for the tins300g golden caster sugar100g plain yogurt3 tbsp vegetable oil2 tsp vanilla extract4 eggs300g self-raising flour 1 Butter two 20cm loose-bottomed round cake tins and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Beat the butter and sugar together in a large bowl using an electric whisk until light and fluffy, about 2 mins. 2 Mix the yogurt, oil, vanilla and eggs together in a jug.…

Sesame prawn toast MAKES 16 or 32 PREP 10 mins COOK 10-15 mins EASY ❄ 165g pack king prawns2 garlic cloves2 spring onions, 1 roughly chopped,1 finely sliced, plus extra to garnish1 tsp finely grated ginger1 egg white2 tsp soy sauce1 tsp honey pinch of chilli flakes (optional)4 slices white bread2 tsp sesame oil1 tbsp sesame seeds (a mix of black and white works well) chopped chives, to serve (optional) 1 Put the prawns, garlic, roughly chopped spring onion, the ginger, egg white, soy sauce, honey and chilli flakes (if using) in a food processor with a pinch of freshly ground black pepper. Pulse until smooth, then spoon into a bowl and keep chilled until needed. 2 Heat the air-fryer to 180C. Meanwhile, brush one side of each slice of bread…

Cheeseboard mac ‘n’ cheese with cracker breadcrumbs Use whatever odds and ends of cheese you have for this recipe – blue cheese, gruyère and camembert would all work well. SERVES 6 PREP 15 mins COOK 50 mins EASY V (if using vegetarian cheese) ❄ 350g spirali pasta25g butter1 garlic clove, crushed25g plain flour450ml whole milk1 tbsp Dijon mustard200g mix of brie, cheddar and red leicester (or use whatever you have leftover from Christmas), grated50g leftover cheeseboard crackers (we used rosemary & sea salt)50g parmesan or vegetarian alternative5g fresh thyme leaves 1 Cook the pasta following pack instructions, drain and set aside. Heat the oven to 200C/180C fan/gas 6. 2 Melt the butter in a saucepan over a medium heat. Once foaming, cook the garlic with a generous pinch each of…

Slow-cooker pumpkin soup Put in a little effort the night before and you can have a velvety soup ready as a starter for a special Sunday roast with guests, perhaps ahead of the drinks and fireworks on New Year’s Eve. This recipe serves six generously, so there’s plenty to go around. Frying the onions and ginger first deepens the flavour, but if time is short, you can skip this step. SERVES 6 PREP 15 mins COOK 8-15 hrs EASY V ❄ 2 tbsp rapeseed oil3 onions (480g), chopped30g ginger, peeled and chopped3 large garlic cloves, chopped1 ½-2 tbsp medium curry powder1 tsp ground coriander½ tsp crushed dried chillies (optional)1kg pumpkin or butternut squash, flesh only, cut into cubes1 tbsp vegetable bouillon powder (ensure vegan, if needed)400g can coconut milk180g dried…

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• Read the recipe before starting. Basic storecupboard ingredients, like salt, aren’t included in the ingredients list. • Use standard measuring spoons for accuracy, especially for things like spices, yeast and salt. • Where possible, we use humanely reared and produced British meats, poultry and eggs, and sustainably sourced seafood. • To help avoid waste, we suggest how to use any leftovers you may have from our recipes. • Eggs carrying the British Lion mark guarantee that all hens are vaccinated against salmonella. • We try to avoid using plastic. You’ll find instructions to wrap or cover, but we won’t specify what to use unless it’s vital to the recipe. Helping you to eat well Our BANT-registered nutritionist analyses our recipes on a per-serving basis,…