Innholdsfortegnelse for Christmas 2024 i Good Food

Every year, since they were little, we've taken a photo of our three kids in front of the Christmas tree. They adopt the same pose - hands on hips - changing only in out fits and size, big sister overtaken by her beanpole younger brothers as the years fly by. It’s our family tradition, securing memories from the past and creating memories for the future. We all have them, especially around this special time of year, which is what inspires this warm and fuzzy Christmas issue. Throughout the mag, you'll find nods to nostalgia (check out our reinvention of that retro classic, prawn cocktail, on page 50) and guides to crafting homemade gifts to show how much you care (p81) - far more personal and emorable than simply clicking and…

Caramelised white chocolate fridge cake MAKES 16-20 pieces PREP 20 mins plus at least 3 hrs chilling COOK 8 mins EASY V 50g butter, plus extra for the tin400g blonde white chocolate (or if you can’t find it, use 500g regular white chocolate in total), broken into pieces100g white chocolate, broken into pieces2 tbsp double cream150g mixed dried fruit150g rich tea biscuits, roughly broken up into pieces150g glacé cherries, halved50g rice pops50g milk chocolatebright red and green sweets and gold sugared almonds, to decorate (optional) 1 Butter and line a 20cm x 20cm baking tin with baking parchment. Put the butter and all the white chocolate in a heatproof bowl and set over a pan of just simmering water, ensuring the bowl doesn’t touch the water. Stir until melted, then…

Bake a treat for Santa Eggnog cookie kisses Recreate the warming flavours of eggnog in these sweetly spiced custard cookies, then leave them out for Santa on Christmas Eve. MAKES 28 PREP 30 mins plus chilling and cooling COOK 15 mins EASY V ❄ uniced 175g butter, softened50g golden caster sugar50g icing sugar, plus extra for dusting2 egg yolks (freeze the whites for another recipe)2 tsp vanilla extract275g plain flour, plus extra for dusting2 tbsp custard powder grating of nutmeg½ tsp ground cinnamon For the filling 100g softened butter200g icing sugar, sifted1 tbsp custard powderdrop of vanilla extract1 tbsp milk 1 Beat the butter and both sugars in a large bowl using an electric whisk until creamy. Add the egg yolks and vanilla, whisk to combine, then add the flour,…

Jerusalem artichokes Different to globe and Chinese artichoke, Jerusalem artichoke is a tuber from the sunflower family and originates from cooler parts of North America, where it goes by the name sunchoke or sunroot. It has a sweet, nutty flavour and crisp texture. Smashed jerusalem artichokes with smoky feta & red pepper dip Serve up these moreish crispy bites as a starter or as part of a dinner spread. SERVES 4-6 PREP 20 mins COOK 45 mins EASY V 1kg jerusalem artichokes2 tbsp olive oil4 garlic cloves, unpeeled1 tbsp caperssmall bunch of dill, to serve For the dip 250g roasted red peppers, from a jar1 tsp smoked paparika200g feta½ lemon, zested and juiced2 tbsp extra virgin olive oil 1 Tip the artichokes into a pan and cover with cold water.…

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FOR THE SWEET TOOTH I’ll Bring Dessert by Benjamina Ebuehi (Quadrille, £24) Here’s one for those who feel a meal is not complete unless they’ve had something sweet. Split into chapters such as ‘Something Fruity’ and ‘Something Chocolatey’, it is a book to refer to when you have a craving but lack inspiration. All of Benjamina’s books have interesting uses of herbs and spices. Standout recipes include a miso and nutmeg custard pie, and white chocolate, tahini, sumac and strawberry trifle. FOR THE CHEESE LOVER A Cheesemonger’s Tour de France by Ned Palmer (Profile Books, £18.99) This is one for the cheese geeks. Palmer travels through France, exploring different regions, finding out why certain cheeses taste the way they do. Part quirky history lesson and part ode to the best…

How we did it Thirteen supermarkets entered their best Christmas products across 18 categories. All food was prepared and cooked (following pack instructions) by an independent home economist. Packaging was removed and judges tasted all items blind. Judges submitted comments and a score out of 10 for each product via anonymous judging forms. The process was overseen by an independent adjudicator. This year, we tested 185 different products to find the favourite in each category. We also awarded ‘highly commended’ status to high-scoring entries. Find these at goodfood.com. STARTERS BEST SMOKED SALMON Winner: Booths Strong Oak Smoked Scottish Salmon, £8 (200g) With a crowd-pleasing deep smoky flavour and thickly sliced, this salmon would work well in sandwiches as well as for starters. BEST HOT CANAPÉ Winner: M&S Cheese & Ham…

Mushroom croque monsieur scrolls These work just as well for an indulgent breakfast as they do for a mid-afternoon snack. If you’re not keen on mushrooms, leave them out for the classic cheese and ham combination. SERVES 8 PREP 25 mins COOK 1 hr 10 mins EASY ❄ 25g butter25g plain flour250ml whole milk1 tbsp wholegrain mustard1 bay leaf grating of fresh nutmeg2 tbsp olive oil300g closed cup mushrooms, finely slicedfew thyme sprigs, leaves picked320g puff pastry sheet60g gruyère, finely grated100g smoked ham slices, roughly torn1 egg, beaten 1 Start by making a béchamel sauce. Heat the butter in a saucepan over a medium heat until melted and foaming, stir in the flour and cook for 2-3 mins, stirring well, until the flour has darkened slightly. Pour in the milk,…

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Cheese & pickle scones Cornichons, large pickles or cocktail gherkins will all work well here. Swap red leicester for cheddar if you prefer. MAKES 8 PREP 30 mins plus chilling COOK 25 mins EASY V 350g self-raising flour½ tsp baking powder60g salted butter, cold, cut into cubes200ml buttermilk, plus a little extra for brushing1 egg, beaten100g pickles, finely chopped with 1 tbsp of the brine125g red leicester cheese (or vegetarian alternative), cut into small cubes 1 Sift the flour and baking powder into a large mixing bowl and add 1 tsp salt. Rub in the butter for 30 seconds, keeping it in flat pieces. 2 Mix the buttermilk, egg and pickle brine in a jug. Stir the pickles and cheese into the flour mix. With one hand fiona.fpour in the buttermilk,…

PPA Awards 2024 Campaign of the Year: Good Food app takeover by Nadiya Hussain AOP Digital Publishing Awards 2023 Editorial Team of the Year: Consumer Good Food and olive AOP Digital Publishing Awards 2023 Best Online Brand: Consumer Good Food BSME Awards 2023 The Readly Award Good Food What’s Your Perfect Comfort Food? (October 2022) The Publisher Podcast Awards 2023 Best Food & Drink Podcast Good Food Podcast PPA Awards 2022 Media Brand of the Year (Consumer Media) Good Food PPA Awards 2022 Editor of the Year (Consumer Media) Lily Barclay goodfood.com and olivemagazine.com PPA Awards 2022 Writer of the Year Melissa Thompson, Good Food BSME Awards 2021 Editor of the Year, Food & Drink Lily Barclay PPA Awards 2021 Media Brand of the Year Good Food PPA Awards 2020…

Super-succulent turkey breast Make room for more sides by scaling down the turkey to just the breast. We’ve put fennel and orange in our dry brine mix, but you could just use salt, pepper and sugar. SERVES 6-8 PREP 15 mins plus overnight brining and resting COOK 1 hr 30 mins EASY 1 tsp fennel seeds (optional)1 tbsp black peppercornssmall bunch of thyme, chopped1 orange, zested50g flaky sea salt1 tsp light brown soft sugar2-2.5kg boneless, tied turkey breast (see box below for a whole turkey)50g butter, softenedthyme and parsley sprigs, to serve (optional) 1 Using a pestle and mortar or a spice grinder, crush the fennel seeds with the peppercorns, then crush in the thyme and orange zest, then finally the salt and sugar. Sit the turkey in a roasting…

Samosa chaat A play on the traditional street food papri chaat, I make samosa chaat for most gatherings. It’s a vegetarian dish made by smashing samosas, then serving over a bed of chole (spiced chickpeas). It’s topped with flavoured yogurt, mint and coriander chutney, pomegranates, sev and coriander. This is one of my favourite ways to eat samosas, and is a great starter – a family-friendly platter you can prepare ahead. SERVES 4 PREP 20 mins plus pickling COOK 20 mins EASY 200-300ml Greek-style yogurt1 tsp ground coriander1 tsp chaat masala4 vegetable samosas, roughly smashed, then cut into 4 large chunks3 tbsp mint & coriander chutney3 spring onions, finely choppedhandful of fine sev or Bombay mix (optional) For the spiced chickpeas 2 tbsp rapeseed oil1 tsp cumin seeds2 garlic cloves,…

Our gardens and green spaces can be a source of great cheer at Christmas, providing materials for homemade garlands and table settings that have luxurious appeal but only cost a little time and attention to make. In the whirlwind of Christmas shopping, cooking and socialising, gathering plants and flowers and crafting them into something you can enjoy indoors is also a great way to unwind. Plus, using natural products is kinder to the planet than buying plastic decorations. Natural place settings It’s so easy to make these elegant napkin-toppers. The downy pussy willow contrasts well with spiky conifer, while veined ivy leaves make lovely sculptural shapes. But if you don’t have these, be creative with whatever you can forage. YOU WILL NEED • stems of spruce, ivy or pussy willow…

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Best for keen cooks Hexclad Japanese knife set A good-quality knife set is a gift that will go the distance, and this six-piece collection from Hexclad is impressively sharp and well made. A 20cm chef’s knife, 20cm bread knife, 18cm Santoku knife, 13cm utility knife, 9cm paring knife, and 23cm honing steel are included, each with a striking Damascus wave pattern and pakkawood handles.  Available at hexclad.co.uk (£359) Best for families Ninja Creami Deluxe ice-cream maker This uses powerful blades to shave and churn frozen mixtures into smooth, creamy ice cream in just a few minutes – but bear in mind your ice-cream base needs to be frozen solid first. With 10 functions to choose from, including frappé, yogurt, and ‘slushi’, it also provides an easy way to pack fresh…

Slow cooker Christmas cake SERVES 18-20 PREP 15 mins plus overnight soaking COOK 9 hrs 30 mins-10 hrs EASY V 850g mixed fruit (or mix of raisins, sultanas and mixed peel)100g glacé cherries, halved2 pieces stem ginger, plus 1 tbsp syrup from the jar75ml brandy, cherry brandy or Cointreau1 orange, zested and juiced1 lemon, zested and juiced250g butter, melted, plus extra for the tin175g light brown sugar50g golden syrup4 eggs175g plain flour75g ground almonds1 tsp baking powder1½ tsp mixed spice½ tsp ginger¼ tsp ground cloves1 tsp ground cinnamon 1 Put the mixed fruit, cherries, stem ginger and syrup, liqueur and the zest and juice of the lemon and orange in a bowl, then stir and leave to soak overnight. 2 Butter and line a 20cm, deep cake tin with two…

Air-fryer French toast Pile on your favourite toppings with a sprinkle of icing sugar to add a festive feel. SERVES 2 PREP 5 mins COOK 14 mins EASY V 1 egg40ml whole milk1 tbsp double cream½ tsp vanilla extract pinch of ground cinnamon2 thick slices of brioche1 tbsp demerara sugarfruit and icing sugar or bacon, to serve (optional) 1 Beat the egg, milk, cream, vanilla and cinnamon together with a pinch of salt. Pour into a shallow bowl. Heat the air-fryer to 180C. 2 Line the base of the air-fryer basket with a sheet of baking parchment. Dredge each piece of brioche in the egg mixture, making sure both sides are well coated then carefully transfer to the lined air-fryer basket. Sprinkle half the demerara sugar over the top and…

Visit buysubscriptions.com/X24SP or call 0330 053 8660† and Quote: X24SP This offer closes on the 31st December 2024 and is valid for UK delivery addresses only paying by recurring payment. Information correct at the time of printing. The discounts shown are savings calculated as a percentage of the full shop price, excluding Radio Times and Match of the Day which are calculated as a percentage of the Basic Annual Rate. For overseas rates visit www.buysubscriptions.com. All Christmas gift subscriptions will start with the first issue available in January 2025. Should the magazine change in frequency, we will honour the number of issues and not the term of the subscription. tUK calls will cost the same as other standard fixed line numbers (starting 01 or 02) and are included as part…

The Curry, Taco, Mezze, Veggie and Chef’s Special Legend cookbook kits each contain: • 240-page cookbook • Four bespoke spice blends • Four refillable, stackable storage tins • Measuring spoon • Bookmarks • Storage tin – perfect for keeping everything together As a special offer for readers of Good Food you can save 20% on any cookbook kit. HOW TO ORDER Visit thespicery.com and use the code GOODFOOD20 Terms & conditions: P&P is free to UK mainland only for orders over £12 value. 20% discount applies to any cookbook kit only. Offer is valid until 31 December 2024 and subject to availability. Only one discount code may be used per purchase. SAVE 20%…

1 TURKEY is high in protein and low in fat – as long as you don’t eat the skin! A 100g (cooked weight) portion of light meat contains just 2g of fat while the same-sized portion of dark meat contains 6.6g of fat. Turkey is also a good source of selenium, which is important for the normal function of the immune system, plus the dark meat is a good source of iron. 2 CRANBERRIES contain good amounts of vitamin C as well as the beneficial antioxidant proanthocyanidin, which give them their red colour. Research from Finland suggests drinking cranberry juice may fight urinary tract infections, although no work has been carried out on cranberry sauce. Cranberry & chestnut falafel MAKES about 20 (serves 6-8 as a party nibble) PREP 20 mins COOK…

Good Food is the UK’s No.1 food lifestyle media brand. We are passionate about food and cooking. While recipes are at the heart of what we do, we are committed to helping you have the best food experience you can, whether you’re shopping for food, in your kitchen or eating out in the UK or abroad. This is what we promise: Biggest and best We’re proud to be Britain’s biggest-selling food magazine and the UK’s No.1 food website, goodfood.com. Our contributors – chefs, our in-house team and confident columnists – are experts in their fields. Join the conversation in our twice weekly podcasts. Our best-selling cookbooks feature our trusted recipes. Recipes for everyone There are at least 70 recipes in every magazine. We always include quick, easy dishes, ideas for…

There is so much good food in this country. In my new series for BBC Two, Rick Stein’s Food Stories, we travelled around the UK meeting producers and trying lots of great food – I feel very privileged to be able to do this. I got the idea for the series and cookbook from a book by an American food writer, David Rosengarten, called It’s All American Food, which says that American food isn’t traditional things like Thanksgiving turkey – it’s about all the immigrants and communities that have arrived in the States over the years. I thought, let’s apply this to the UK, where very similar things have happened, but also include the nation’s favourite dishes, and try to paint a picture of where we are now with food.…

Gingerbread gin As a gift, this is in-season and on-trend – or enjoy it yourself in a Christmassy cocktail. MAKES 800ml PREP 10 mins plus 24-36 hrs infusing EASY V 100g ginger, peeled and roughly chopped4 cinnamon sticks8 cloves6 cardamom pods100g light brown soft sugar700ml gin 1 Lightly bash the ginger, cinnamon sticks, cloves and cardamom pods using a pestle and mortar or the end of a rolling pin. Tip into a 1-litre or two 500ml sterilised wide-neck bottles or jars (find out how to sterilise jars at goodfood.com). Add the sugar and pour in the gin. Seal and swirl the bottle or jar until the sugar has dissolved, then leave in a cool, dry place to infuse for 24-36 hrs. Any longer, and the gin will start to taste…

Citrus peel garland Save up your orange peels and make them into a beautiful festive garland for the tree or mantelpiece. MAKES 1 metre-long garland PREP 30 mins plus drying EASY You will need peel from 5 navel oranges (or blood oranges or grapefruit)baking parchmentstar-shaped cookie cutterlarge needlebrown string or twine 1 Carefully peel the oranges, keeping the peel as intact as you can. If you are collecting them over a couple of weeks, place on a sheet of baking parchment on a chopping board, weigh down with something heavy like a few cookbooks, and leave to dry in a cool place (this will help flatten them too). Cut out star shapes using your cookie cutter. 2 To make the garland, thread the needle with some brown string or twine…

Mushroom & kale spaghetti Blending a can of butter beans into a sauce is a great way to add more fibre, nutrients and an additional portion of your five-a-day. It gives you a delicious thick creamy sauce that can enhance pasta, curries and soups. Finish with some crème fraîche, if you like. SERVES 4-5 PREP 20 mins COOK 20 mins EASY V 250g spaghetti2 tbsp olive oil4 garlic cloves, thinly sliced1 red chilli, thinly sliced400g chestnut mushrooms, thinly sliced150g kale, stalks removed and roughly chopped400g can butter beans, drained2 tbsp white miso paste1 lemon, juiced125ml crème fraîche (optional) 1 Cook the spaghetti in salted boiling water according to pack instructions, until al dente. Reserve a cup of pasta water, then drain. 2 While the pasta cooks, heat the olive oil…

• 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 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 is vital to the recipe. Helping you to eat well Our BANT-registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions.…