Innholdsfortegnelse for November 2016 i Good Food

What makes Christmas special for you? Crafting edible gifts with the children? Making a wish as you stir up your cake mix? Or the twinkle and buzz of a festive market on a winter evening? As well as Big Day essentials (with the most succulent turkey and crunchy confit roast potatoes), we’ve sprinkled this issue with little moments to make the season magical from start to finish. Whip up an indulgent hot chocolate after carol singing (p90), make peppermint polar bears with the kids (p88), and share good food and goodwill with friends and neighbours – you'll find plenty of recipes, starting on page 48. Fancy a getaway? Check out our favourite UK city breaks with great Christmas shopping and plenty of atmosphere (p166). Before you buy anything, though, discover…

Children in Need This year’s theme is ‘Do your thing’, and Strictly Come Dancing stars Karen and Kevin Clifton (right) are encouraging everyone to host a dinner party to raise funds. The appeal night is on 18 November on BBC One and Two. For a fundraising pack, visit bbc.co.uk/pudsey. Also on the BBC this month Marcus Wareing and Monica Galetti are back with a new series of MasterChef: The Professionals on BBC Two, while Junior Bake O returns to CBBC with two new judges – chef Allegra McEvedy and last year’s Great British Bake O winner, Nadiya Hussain.…

Rick goes in search of great food and recipes as he returns for more long weekends, exploring restaurants, markets, cafés and bars in Lisbon, Copenhagen, Cádiz, Thessaloniki and Palermo. Rick Stein’s Long Weekends starts in November on BBC Two Caldo verde I ate this traditional Portuguese soup in A Tasca do Chico, a fado (music) bar in Lisbon. It was made by the owner’s daughter and I enjoyed eating it with a glass of red wine while listening to the melancholy music. Chouriço, the Portuguese version of chorizo, is the secret to caldo verde. The smoky, pimentão-flavoured sausage and garlic, with potato-thickened stock and the slightly bitter kale, make an unforgettable dish. SERVES 4-6 PREP 20 mins COOK 30 mins EASY 1 onion, finely chopped 1…

Skinted OXO Good Grips Chef’s Precision Pivoting Digital Instant Read thermometer, £18, John Lewis The large digital display and pivoting head on this thermometer make temperatures incredibly easy to read. Storage is simple with its removable sleeve, which handily lists recommended temperatures for different meats. Minted Superfast Thermapen thermometer, £59.95, souschef.co.uk Not only is this water-resistant, precise and easy to read, it also really is ‘superfast’, taking just three seconds to test the temperature of your meat. The casing is made from a special material to reduce bacteria growth, plus the thermometer turns itself off after 10 minutes to maximise battery life.…

‘The ability to a ord decent life-sustaining food should be every UK citizen‘s birthright‘ Food poverty is at a record high. The Trussell Trust, which runs over 400 food banks, has handed out more than 1.1 million emergency food packs in Britain this year, which is up two per cent on the previous 12 months. Most disturbingly, 415,866 of these crisis supplies went to children. Families, in particular, struggle to put food on the table during the summer, when there are no term-time breakfast clubs and free school meals – and parents often skip meals so their children can eat. Many concerned people try to help those in need by making donations to food banks, or volunteering at one – notably over the Christmas season. However, it worries me that…

Chocolate & cherry Christmas pudding A twist on the classic Christmas pud, served with its own silky chocolate sauce. Planning on gifting it? Wrap the pud in a festive tea towel tied with string or ribbon, then write the instructions for the sauce on a pretty tag. You’ll find a handy PDF on our website, ready to print. You can make the pudding up to two months before eating. SERVES 10-12 PREP 40 mins plus several hours cooling COOK 2½ hrs EASY For the pudding 200g/1 heaped cup (see tip on p53) frozen dark sweet cherries, defrosted, plus extra cherries, left whole, to decorate the pudding 1 Conference pear 100g/ 3/4 cup raisins 100g/ 3/4 cup sultanas 100ml/7 tbsp brandy 100g bar 70% dark chocolate 100g unsalted butter, plus 2…

Jamaican ginger beer & pineapple bundt cake This sticky ginger cake has a fantastic open texture, ready to absorb the almost liquorice-tasting glaze. Serve it as an alternative Christmas cake, or bring it to the table warm with cream for pudding. SERVES 10-12 PREP 55 mins COOK 1 hr 10 mins EASY 225ml vegetable oil, plus extra for greasing 75ml full-fat milk 3 tbsp molasses 375g plain flour 1 tbsp baking powder 1 tsp bicarbonate of soda 300g dark muscovado sugar 11/2 tsp ground ginger 1 tsp ground cinnamon 1/2 tsp ground allspice 300ml buttermilk 100ml ginger beer (we used Old Jamaica) 3 large eggs 227g can pineapple rings in juice, drained and chopped into small chunks (reserve the juice for the glaze) For the glaze 4 tbsp liquid molasses…

Menu Lobster & celeriac remoulade One-pot partridge with drunken potatoes Sticky pear tarts with Roquefort cream Lobster & celeriac remoulade If you want to keep things even more simple, use picked white crabmeat instead. Watch our video showing how to prepare lobster at bbcgoodfood.com . SERVES 2 PREP 35mins NO COOK MORE EFFORT 1 small, whole cooked lobster (about 400g, defrosted if frozen) 1/2 a small celeriac 1/2 lemon, juiced 3 tbsp mayonnaise 1 tbsp Dijon mustard splash of Tabasco ½ small pack dill, chopped, reserving a few fronds to finish toasted sourdough or your favourite bread, to serve (optional) 1 To prepare the lobster, remove the roe if there is any (if you want to include it in the remoulade, set it aside). Twist o and peel the…

Persimmon & membrillo galette You might know persimmons as Sharon fruits. Their honeyed flavour is heightened when paired with sweet quince paste in this delicious tart. SERVES 8-10 PREP 35 mins COOK 45 mins EASY 100g membrillo (quince paste) 75g butter 75g golden caster sugar 1/4 tsp cinnamon good grating of nutmeg a little plain flour, for dusting 375g all-butter puff pastry 2 egg yolks, plus 1 to glaze 4 large persimmons ice cream, to serve (optional) 1 Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put another baking sheet in the oven to heat up. Put the membrillo, 50g butter, 50g sugar, the cinnamon and nutmeg in a saucepan, and heat until the ingredients have melted together, mashing the membrillo with the back…

Singer and actress Elaine Paige has been a star of British musical theatre for 50 years. Her breakthrough role came in 1978, when she played Eva Peron in Evita. She has won five Laurence Olivier Awards, released more than 20 solo albums and now presents BBC Radio 2’s Elaine Paige on Sunday. Her new series of weekend concerts, Stripped Back, runs until 18 December (see elainepaige.com). The recipe I grew up with This would be my nana’s steak & kidney pudding – I can taste it now! We had a big house in East Barnet, Hertfordshire, and my parents turned the upstairs into a flat for my grandparents. For Saturday lunch, my grandmother would make her steak & kidney pudding – as requested by me and my dad. The pudding…

Best for… TUDOR SHOPS & LOCAL PRODUCE Chester This Roman walled city, with its Tudor shopping arcade, is within easy reach of Liverpool’s big stores, but a much prettier setting for a festive break. There’s the ‘Roodee’ to visit – England’s oldest racecourse is a novelty even if you’re not into nags – plus the Roman wall to walk, and the lovely red sandstone cathedral from which to view the River Dee. For excellent shopping, head to The Rows, a unique terrace of half-timbered Tudor galleries forming a second storey of shops above those at street level along Watergate, Northgate, Eastgate and Bridge Streets. Some of these postcard-perfect, black-and-white buildings date back to the 13th century. Notable independents here include The Cheese Shop (chestercheeseshop.co.uk), PA Jones butchers (65 Garden Lane;…

Menu for 8 Ham hock & pistachio roll Brine roast turkey crown with confit legs Beetroot & squash Wellingtons with kale pesto (vegan main) Crunchy confit roast potatoes Crispy traybake stuffing Braised red cabbage Buttered baby carrots Honey-roasted parsnips Brown butter Brussels Classic pigs in blankets Make-ahead prosecco & wild mushroom gravy Ruby cranberry sauce Bread sauce HOW TO GET AHEAD Up to a month before • Assemble the vegan main (if using) and freeze. • Make the gravy and cranberry sauce, and freeze. 4 days before • Salt the turkey legs and wings. • Make the ham hock & pistachio roll and keep in the fridge. 3 days before • Confit the turkey legs and wings, then cool and leave in the fridge, covered with fat. 2 days before…

Greek lamb tray bake SERVES 4 PREP 15 mins COOK 40 mins EASY 50g fresh white breadcrumbs 250g lamb mince 1 egg, beaten 2 onions, halved large handful mint, chopped 2 large potatoes, cut into wedges 2 courgettes, cut into batons 12 cherry tomatoes 2 tbsp olive oil 50g feta, crumbled 1 Heat oven to 200C/180C fan/ gas 6. Pop the breadcrumbs, lamb mince, egg and plenty of seasoning in a bowl. Grate in half an onion and sprinkle in half the chopped mint. Give everything a good mix and shape into 8 patties. Place on a large, shallow roasting tray. 2 Cut the remaining onion halves into wedges. Place them on the tray around the lamb patties with the potatoes, courgettes and cherry tomatoes. Drizzle with olive oil and…

Spicy vegetable pilau with cucumber raita SERVES 2 PREP 20 mins COOK 20 mins EASY V FOR THE PILAU 2 garlic cloves 1 tbsp rapeseed oil 1 large onion, quartered & sliced thumb-sized piece ginger, chopped 1 cinnamon stick ½ tsp cumin seeds seeds from 8 cardamom pods 1 tsp each ground turmeric & coriander 1 red chilli, halved, deseeded & sliced 1 large red pepper, deseeded & diced 50g freekeh 350ml vegetable stock (made with 2 tsp reduced-salt bouillon powder) 25g sultanas ½ pack coriander, chopped 40g cashew nuts FOR THE RAITA 1 garlic clove 150ml pot bio yogurt ¼ cucumber, grated 2 tbsp chopped mint 1 Chop the garlic for the pilau and set aside. Finely grate the garlic for the raita and put in a bowl. Heat…

Pear & blackberry crumbles SERVES 4 PREP 10 mins COOK 35 mins EASY * 700g (or 4 large) ripe English pears peeled and cubed 100g golden granulated sugar 250g punnet frozen blackberries 200g plain flour 100g unsalted butter, cold, cut into small pieces 85g shelled pistachios, chopped 100g demerara sugar ice cream, to serve (optional) 1 Heat oven to 190C/170C fan/gas 5. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish. 2 Place the flour, butter and a pinch of salt…

Brussels sprouts always divide opinion, and kids in particular can find them hard to swallow. The reason is that children have more sensitive tastebuds (and many more of them), so new foods can offer an intense explosion of flavours. Tastebuds routinely die out and are replaced, so it’s likely that a total brassica aversion won’t last into adulthood. But if you’d like to see your child tucking into a bowl of sprouts before they leave home and get a mortgage, you could try adding finely sliced sprouts to buttery mash, slicing them into a stir-fry or roasting them. Research shows that kids need to try new foods seven to 15 times before acquiring a taste for it – so don’t give up yet! See page 65 for our Christmas sprouts…

Icy kir SERVES 1 PREP 5 mins NO COOK Pour 25ml vodka into the bottom of a coupe glass. Chill for 30 mins, then top with a scoop of blackcurrant or raspberry sorbet and pour 100ml prosecco around it. Serve immediately. GOOD TO KNOW gluten free PER SERVING 203 kcals • fat none • saturates none • carbs 19g • sugars 18g • fibre 1g • protein none • salt none Hedgerow royale SERVES 1 PREP 5 mins NO COOK Fill a coupe glass with crushed ice and pour over 50ml prosecco. Hold 1 rosemary sprig in the palm of your hand and clap the other hand sharply over it to lightly bruise the leaves before dropping it into the glass. Slowly pour 25ml sloe gin and 25ml cherry brandy…

VEGETARIAN CHRISTMAS MAGAZINE Tuck into more than 100 recipes – including our all-vegan Christmas Day menu. On sale 27 October, £3.90. GF SHOWS Discover a BBC Good Food Show near you – find out more on page 180. Subscribers save 20% on tickets! SHARE THE FUN! Tag your festive prepping, decoration and party photos #christmasmoments for your chance to feature on our social channels.…

Fish starter What we looked for A fish or shellfish dish, whether an individual or sharing starter. Finest seafood platter, £32.50, Tesco This impressive three-tiered platter was a unanimous favourite. It comes with a smart slate stand, and is generously filled with king and tiger prawns, mackerel and crab pâtés, lobster, smoked salmon, samphire and a Marie Rose dressing. The Best smoked salmon, prawn & watercress terrine garland, £8, Morrisons This rich and creamy retro-looking mousse ring would work well for a party. Guests could help themselves and spread it on crusty bread. Truly Irresistible prawn & salmon champagne gratins, £4.99, Co-op We loved the large chunks of salmon and notable champagne flavour of these two golden-topped gratins. Plus, they come in attractive ceramic pots. Vegetarian starter What we looked…

‘Bristol seems to be a breeding ground for this kind of independent beauty‘ Nothing will get me on a train faster than a restaurant like Wilson’s, newly opened in Bristol’s Redland area. Tiny and friendly, it’s the classic independently run ‘mom ’n’ pop’ with a short, alluring menu, a real feel for provenance and locality, and a sense of absolute hospitality. Yep: it checks all my boxes as efficiently as an Amazon drone. Bristol seems to be a breeding ground for this kind of independent beauty: big and cosmopolitan enough to sustain enterprising small restaurants, small enough to foster its own supportive food subculture. It’s surrounded by all manner of magnificent produce without the insane running costs of the capital. Little wonder the ambitious chef is, more and more frequently,…

Brined roast turkey crown & confit legs Always wanted to know how the pros get their turkey breast so succulent, while the leg meat falls off the bone? Dry-brining the meat tenderises and adds lots of flavour, and roasting the crown separately means you don’t overcook the breast so it stays juicy. SERVES 8-10 PREP 30 mins plus overnight brining and chilling COOK 5 hrs 30 mins MORE EFFORT 5kg turkey, legs and thighs removed, wings cut from the breast (ask your butcher to chop the neck and backbone into pieces for the gravy) 500g duck or goose fat 2 bay leaves 2 thyme sprigs 2 sage sprigs 1 onion, quartered 50g butter, softened For the dry brine 160g flaky sea salt 1 tbsp black peppercorns, toasted 6 bay leaves,…

Polar bear peppermint creams We fell in love with these polar bears in our Test Kitchen, but if you don’t want to make bear shapes you could coat pieces of the mixture in melted dark chocolate instead for a more classic peppermint cream. The sugar in this recipe preserves the egg white – however, if you’re concerned about eating raw egg, you can replace the egg white with condensed milk. YOU WILL NEED Sieve Large bowl Baking parchment Large board or tray Cocktail stick MAKES 15-20 PREP 30mins NO COOK 250g icing sugar 1 egg white, beaten few drops of peppermint essence 15 chocolate sweets (we used Waitrose blue and green chocolate beans) 1 Sieve the icing sugar into a large bowl. Mix in the egg white, a little at…

Joe, a former personal trainer, has become an Instagram phenomenon with 1.5 million followers and his #Leanin15 videos, which focus on quick, easy cooking. His 90 Day SSS (Shift, Shape and Sustain) Plan has inspired men and women nationwide to sign up to his programme of healthy recipes and workouts. thebodycoach.co.uk @thebodycoach Chicken tagine with spiced Brussels & feta I’m a massive fan of Brussels sprouts. This is a really tasty way to cook them – it balances their earthiness with the sweet and spicy flavours of the tagine. If you like bone-in, skin-on chicken thighs, throw those into the mix instead, but you’ll need to increase the overall cooking time by around 15 minutes. SERVES 4-6 PREP 10 mins COOK 35 mins EASY 1½ tbsp coconut oil 1 large red…

Thanksgiving: the fourth Thursday in November, during which Americans give thanks for their blessings (while overlooking the fact that the day was originally a celebration of the massacre of 700 Native Americans in 1637) by eating and playing with as many family members as planes, trains and automobiles can convene. Our problem: we are living in New York for a year and don’t have family here. Luckily we know other orphaned Brits in New York, so we pretend that we are related, and spend the day together trying to understand this new-fangled festival. A big fuss, I mean – a REALLY big fuss – is made about the Thanksgiving meal, which is basically just a roast dinner. This makes it a slightly underwhelming feast for any Brit raised with Sunday…

Christmas is the perfect time of year to spoil your nearest and dearest with the very best food and drink. And with Aldi’s range of festive products, you can do that without breaking the bank. Aldi’s expert team of British buyers have curated a collection of luxurious handmade products exclusively for the festive season, sourcing them from the best suppliers around the UK and the world, to help make it extra special. From party food and Christmas classics, to premium drinks, gifts and decorations, Aldi is your festive go-to destination for award-winning quality at unbeatable value. A toast is the perfect way to start the celebrations, so raise a glass of the multi-award-winning Veuve Monsigny Champagne Brut by Philizot & Fils. Or enjoy a festive-inspired cocktail made using the Topaz…

When life gets busy, it can be hard to satisfy your love of tasty food, but John West Creations are here to help. Convenient shortcuts with a lovely balance of flavours and textures, they’re incredibly versatile. Inspired by world recipes, they’re an exotic combination of delicious grains, mixed vegetables and tuna or salmon. Enjoy them on their own hot or cold, in a salad, with pitta bread or as a side dish – and, if you’re feeling adventurous, try the quick and easy recipe below. Discover the full range in all leading supermarkets. “Extremely convenient and tasted really nice hot and cold – I tried both! ” Jenny from Surrey Salmon with wild rice & lentils, sesame green beans, asparagus & broad beans SERVES 4 PREP 10 mins COOK 10…

SERVES 10-12 PREP 1 hr 10 mins plus 1 hr 45 mins chilling COOK 30 mins A CHALLENGE 375g caster sugar 3 large eggs, separated 3 tbsp cornflour 800ml double cream 250ml full-fat milk 165ml brandy, marsala or sherry (or a mixture) 1 vanilla pod 35-40 cream-filled profiteroles (without chocolate) – shop-bought are fine, or visit bbcgoodfood.com to make your own) 1 large orange, zested, plus 1 tbsp juice 50g crunchy amaretti biscuits 4 medium clementines, peeled and sliced into thick rounds 1 For the custard, whisk 150g sugar, the egg yolks and cornflour in a bowl until pale and smooth. Pour 300ml cream, the milk and 65ml of the alcohol into a saucepan. Split the vanilla pod, scrape out the seeds and add to the cream with the pod.…

Garlic & herb roast lamb on boulangère potatoes SERVES 8 PREP 30 mins COOK 1 hr 45 mins EASY 2kg leg of lamb 4 garlic cloves, sliced few rosemary sprigs few thyme sprigs 2kg large potatoes, such as King Edward 2 onions, thinly sliced 600ml chicken stock 50g butter 1 Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the leg of lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, and scatter with thyme sprigs. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil. 2 Peel and thinly slice the potatoes, rinse under the cold tap and pile…

Dinner for 4 • Butternut soup with crispy sage & apple croutons • Baked sea bass with lemon caper dressing • Sauté potatoes with sea salt & rosemary • Wilted spinach with nutmeg & garlic • Merlot-poached pears with vanilla & cinnamon Butternut soup with crispy sage & apple croutons The apple and sage contrast beautifully with the naturally sweet butternut squash. This makes quite a small amount, but don’t be tempted to increase it – soup can be quite filling as a starter, and you don’t want to spoil appetites for the courses to come. SERVES 4 PREP 20 mins COOK 30 mins EASY V * 1 tbsp olive oil 1 large onion, chopped 1 garlic clove, chopped 1 butternut squash, about 1kg/2lb 4oz, peeled, deseeded and chopped 3…

If your pandoro comes with its own powdered sugar, use this in place of the icing sugar. SERVES 12-15 PREP 10 mins COOK 5 mins EASY 300ml double cream 250g mascarpone 4 tbsp Pedro Ximénez sherry 1 large orange, zested 2 tbsp icing sugar, plus extra for dusting 1 pandoro 50g almonds, toasted and roughly chopped edible gold leaf (optional) 1 In a large bowl, whisk together the cream, mascarpone, half the sherry,3/4 of the zest and the icing sugar until the mixture is floppy and just holds its shape. 2 Cut the pandoro horizontally into five slices. Put the bottom piece on a serving plate or cake stand and drizzle over a little of the remaining sherry. Spoon over a quarter of the cream mixture and top with a…

Truffle & wild mushroom Put a whole Camembert on a baking sheet in its box. Make 3-4 slits and drizzle over some tru e oil. Bake until the cheese is oozing and top with cooked wild mushrooms and garlic. Candied bacon & pickled chestnuts Brush streaky bacon on both sides with maple syrup, grill until just cooked, then roughly chop. Put chopped cooked chestnuts in a small bowl with a little sherry vinegar for 2 mins until lightly pickled. Make 3-4 slits in the top of a whole Camembert and scatter over the bacon and chestnuts. Cook until the cheese is melting. Antipasti Make a few slits in the top of a whole Camembert. Finely chop some capers and olives and sit on top of the cheese. Dot a small…

It’s warming, festive and fragrant – and it turns out that cinnamon is a nutritional powerhouse too. Not only has research linked the antioxidant-rich spice to reduced blood pressure and better blood sugar management, but it can soothe and improve the digestive system as well. Fresher is better in terms of health benefits and taste, so store in an airtight container. But before you gorge on pastries, the benefits are unlikely to outweigh the negative impact of sugary and fatty foods. Instead, add a sprinkle to porridge, hot drinks, curries, soups and stews. Visit bbcgoodfood.com/ health-cinnamon and bbcgoodfood.com/ health-news to read more health news.…

• 31 OCT-6 NOV The New Forest Food & Drink Festival thenewforest.co.uk • 4-6 NOV BBC Good Food Show, Glasgow bbcgoodfoodshowscotland.com • 4-6 NOV The Sugarcraft, Cake Decorating & Baking Show, Birmingham cakeinternational.co.uk • 5-6 NOV Ipswich Christmas Crafts and Food Fair oakleighfairs.co.uk/ipswich • 11-13 NOV BBC Good Food Show, London Olympia bbcgoodfoodshowlondon.com • 12 NOV Birmingham Whisky Festival thewhiskylounge.com • 17-20 NOV Taste of London, The Festive Edition london.tastefestivals.com • 18-27 NOV Mid Wales Beer Festival neuaddarmshotel.co.uk • 19 NOV The Cornish Winter Fair royalcornwallshow.org • 20 NOV Clovelly Herring Festival, Devon clovelly.co.uk • 24-27 NOV BBC Good Food Show, Birmingham NEC bbcgoodfoodshowwinter.com • 26-27 NOV Lincolnshire Food and Gift Fair lincolnshireshowground.co.uk…

Smoked salmon What we looked for Sustainable smoked salmon, served sliced or as a whole piece. Extra Special rich & intense smoked salmon, £4, Asda A lovely woody flavour with good bite and a traditional texture – especially delicious with a little crème fraîche or, as the slices were wide, wrapped around a filling. Luxury Douglas-spruce-smoked salmon, £3.50, Iceland Slightly milder in flavour, these uniform slices had a great texture. The Best oak-smoked Scottish salmon with a golden trim, £6, Morrisons A good balance of salty and smoky. The (edible) gold edge design didn’t do it for us, but would add sparkle to a party table. Ham What we looked for A ready-to-cook raw joint of ham, with optional glazes. Smoked gammon with whisky & ginger glaze (190g), £15, Asda…

1 Cook with kids Get everyone in the festive mood with a family baking (and bonding) session. Turn to page 48 for our Stir-up Sunday recipes, including a gorgeous golden amaretti Christmas cake. 2 Gather your gang together Buying meaningful gifts for friends can be tricky on a budget, so switch the present swap for a cook-in. Organise a bring-a-dish party. Turn to page 110 for suggestions. Or keep it simple and make pizzas from scratch. 3 Reward the drivers If your house is a trek from a bus stop or train station, put some effort into the soft option for designated drivers. Try our mulled apple juice or drivers’ punch, both on bbcgoodfood.com. 4 Bake a breakfast for your postie December means longer hours for your postman or postwoman,…

Get the party started Pionniers Champagne Brut NV, France (£16.99, Co-op) The Co-op’s own-label champagne is as good as (if not better than) the big, well-known names, and it’s a fraction of the price. Morrisons Vintage Rosado Cava 2014, Spain (£6.50, Morrisons) Move over, prosecco – cava is back. This pretty pink vintage cava is all wild strawberries and raspberries, with a cool, hard edge. Very festive. Hambledon Classic Cuvée NV, Hampshire, England (around £29, M&S, Berry Bros. & Rudd, Waitrose) A seriously impressive English sparkling wine that has beaten some of champagne’s biggest names in blind tastings. A cocktail lover’s delight Sacred Bottle-Aged Negroni (around £30, sacredspiritscompany.com ) The boutique London gin specialist has mixed its own rosehip cup, spiced English vermouth and gin. Result: a…

Menu for 6-8 Cranberry sea breeze punch Baba ganoush & sesame crackers Sweet potato and kale crisps with garlicky dip Turkish lamb flatbread Chicken & kumquat salad Cauliflower cakes with green yogurt sauce Cranberry sea breeze punch Get the party started with this refreshing punch. Making fruit ice cubes stops the cranberries from sinking to the bottom of the glass – clever! SERVES 8 PREP 10 mins plus 3 hrs freezing NO COOK 100g fresh or frozen cranberries 1 litre cranberry juice 500ml vodka 400ml grapefruit juice 2 limes, cut into round slices ice 1 Using two ice cube trays, put one or two cranberries in each square, fill with water and freeze until solid. Can be done a week ahead. 2 Pour the cranberry juice, vodka and grapefruit juice…

Bloody Mary scrambled eggs & smoked salmon SERVES 2 PREP 5 mins COOK 5-7 mins EASY 4 eggs 2 tbsp milk 1/2 tsp each Tabasco and Worcestershire sauce, plus extra to serve (optional) 1 tbsp olive oil 100g cherry tomatoes 1 tbsp finely snipped chives 100g smoked salmon, sliced 4 slices wholemeal bread, toasted and buttered 1/2 lemon, sliced into wedges 1 Beat together the eggs, milk, Tabasco, Worcestershire sauce and some seasoning in a jug. Heat the oil in a large non-stick pan over a low heat and pour in the egg mix. Cook, stirring, until it is done around the edges and slightly runny in the middle. Then tip in the tomatoes and warm through for 1 min until the eggs have finished cooking. 2 Top the toast…

'I first started cooking at 18 when my parents were on holiday,' says Diony, an English lecturer from Belgium. 'I'm always up for discovering unusual flavour combinations. This recipe came to me while I was writing my novel, Aetheria, which is yet to be published. I love trying to work lots of fun details into everything I write, and food can be a strong way of creating identity when it comes to foreign worlds. 'This soup, referred to as "Ophion's Elixir" in the novel, is served as a pick-me-up after a long day out in the cold. You get creaminess from the broccoli, a bit of heat and lots of flavour from the chorizo, and a sharp touch from the Gruyère. What makes this soup really interesting, however, is the…

Mexican chicken burger Ready in under 20 minutes, this is a satisfying weeknight treat for one. SERVES 1 PREP 10 mins COOK 8 mins EASY 1 chicken breast 1 tsp chipotle paste 1 lime, juiced 1-2 slices cheese 1 brioche bun, split 1/2 avocado 2 cherry tomatoes, chopped 3-4 pickled jalapeño slices, chopped 1/2 small garlic clove, finely grated 1 Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. Mix the chipotle paste with half the lime juice and spread over the chicken. 2 Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the…

Barney, our Food editor- at-large, has worked as a chef internationally and is a pro at adapting restaurant recipes to make at home. @barney_desmazery PICK THE PERFECT… Pestle & mortar A must for grinding spices and making curry pastes, pestos and guacamole. Pounding with a pestle & mortar, rather than chopping with a processor, releases different aromatic compounds, producing subtler flavours. The mortar needs to be heavy, so it won’t crack, and stable. A textured interior gives a better grind. With a 14cm diameter, VonShef’s granite pestle & mortar is a good all-rounder, and makes a great foodie present ( amazon.co.uk ). For more gift ideas, see page 183 . FOOD IN FOCUS Lighting your Christmas pud A flaming pudding is the perfect finale to Christmas dinner.…

‘Instant Pot is a fantastic addition to any kitchen. It cooks healthy meals perfectly in less than 15 minutes’ Michel Roux Jnr Take the guesswork out of your pressure cooking with the Instant Pot Duo. Far more versatile than a pressure cooker, it cooks everything from roasts, soups and stews to risottos and pasta – even desserts. The six-litre Instant Pot Duo has seven di erent functions: •  Automatic pressure cooker• Slow cooker• Rice cooker• Steamer – for healthy cooking• Food warmer• Yogurt maker• Plus, you can sauté directly in the cooking pot You don’t have to adjust the heat to regulate pressure, and it doesn’t rattle or hiss like other pressure cookers. It has a large, easy-to-use control panel with 10 built-in Smart Programs for common cooking tasks – if you want to cook…

• Always read the recipe thoroughly before starting, and use standard measuring spoons for accuracy. • Where possible, we use humanely reared British meats, free-range chicken and eggs, and sustainably sourced fish. • We help you to avoid waste by using full packs, or suggesting how to use leftovers. Helping you to eat well Our nutritional therapist analyses our recipes on a per-serving basis, not including optional serving suggestions. You can compare these amounts with the Reference Intake (RI), the amount an adult should consume daily: Energy 2,000 cals, Protein 50g, Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar 90g, Salt 6g (please note, RIs for saturates, sugar and salt are maximum daily amounts). How we label our recipes Our vegetarian (V) or vegan recipes are clearly labelled, but check pack…

Quick braised chard & lentils SERVES 4 as a side or 2 as a main PREP 10 mins COOK 15 mins EASY V 300g Swiss or rainbow chard, leaves and stalks separated 2 tbsp good-quality olive oil, plus a drizzle 1 garlic clove, sliced 1 red chilli, deseeded and chopped 250g pouch cooked Puy lentils squeeze lemon juice 1 Cut the chard stalks into batons and roughly shred the leaves. Heat half the olive oil in a large sauté pan. Add the chard stalks, garlic, chilli and a splash of water. Cook over a low heat for 8-10 mins until softened, then add the leaves and cook until completely wilted. 2 Prepare the lentils following pack instructions. Take the chard off the heat and stir through the lentils. Season, dress…

Chicken, bacon & potato stew SERVES 6 PREP 20 mins COOK 4 hrs 30 mins-6 hrs 30 mins EASY * 1 tbsp olive oil 6 bone-in chicken thighs, skin removed 12 rashers smoked streaky bacon, chopped 200g shallots 350g baby new potatoes, larger ones halved few thyme sprigs 200ml white wine 500ml hot chicken stock 280ml pot buttermilk (optional) squeeze lemon juice 2 tbsp tarragon, chopped 1 Heat the oil in a large saucepan, or if your slow cooker has a browning function, then use this. Brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and shallots, and brown these, too. 2 Tip everything apart from the buttermilk, lemon juice and 1 tbsp tarragon into…

Toffee apple & pecan cake CUTS INTO 10 slices PREP 15 mins COOK 1 hr EASY * without frosting 175g unsalted butter, softened, plus extra for greasing 200g Carnation caramel 50g light muscovado sugar 3 large eggs, at room temperature 175g plain flour 1 tsp baking powder 1 tsp vanilla extract 1 tangy eating apple, peeled, half chopped, half thinly sliced 50g pecans, half finely chopped, half roughly broken FOR THE FROSTING AND DRIZZLE 50g icing sugar 25g unsalted butter, just softened but not greasy 2 tbsp Carnation caramel 1 Grease and line a 900g loaf tin with a strip of parchment. Heat oven to 180C/ 160C fan/gas 4. Using electric hand beaters, beat the caramel, sugar and butter until smooth and even. Add the eggs, flour, baking powder and…

Cheat’s chicken ramen SERVES 4 PREP 10 mins COOK 15-20 mins EASY 1.2 litres good-quality chicken stock small pack coriander, stalks and leaves separated 1 red chilli (deseeded if you don’t like it too hot), sliced 2 tbsp light soy sauce 100g grey oyster mushrooms, sliced 100g pack baby pak choi 2 skinless cooked chicken breasts, sliced 100g egg noodles 50g sliced bamboo shoots 1 Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli. 2 Add the soy sauce and a grinding of black pepper, then the…