Innholdsfortegnelse for Christmas 2025 i Good Food

Everything you’ll need for a sparkling Christmas VEGGIE MAINS Impressive centrepieces and sides for the main event, p26 SIDES SHOW Top chefs share their best festive trimmings, p31 SWEET ENDING Make a stunning dessert to round off the big meal, p48 DRINK A TOAST Warming tipples to welcome your guests, p54 Best ever lemon & herb roast turkey crown & gravy We’ve used a few clever tricks that don’t involve much extra work to deliver our most succulent turkey yet, along with crispy, herby skin. The ease of this recipe means you’ll have plenty of time to get on with the trimmings or enjoy the festivities yourself – our Christmas gift to you! Barney Desmazery SERVES 6 PREP 15 mins plus at least 12 hrs briningCOOK up to 2 hrs 30…

CALCULATE WHAT YOU’LL NEED Use our handy portion guide (opposite) to work out how much you’ll need of all the key Christmas dinner components, based on the number of people you’ll be catering for. FREEZE YOUR CHEESEBOARD OFFCUTS TO COOK WITH Don’t worry about leftover cheese atChristmas – you can freeze it. Grate orchop what you can’t finish, then packit and label it. We have a greatcheeseboard mac ‘n’ cheese recipefor using it up at goodfood.com. MAKE STOCK Bones and veg peelings can be turned into stock. You don’t have to make it straightaway — the bones can be frozen. Once you’ve made the stock, reduce it for an intense flavour, then freeze portions in an ice cube tray. Add back more water when you defrost them. PLAN YOUR LEFTOVERS…

Poached pear trifle with florentine crunch & almond custard For those who think they don’t like trifle, forget rubbery jelly, soggy fruit, mushy sponge and sickly sweetness. We’ve omitted the jelly and used florentine between the layers for chewy crunch. Poached pears retain their structure while still being juicy and flavourful, and the custard is balanced with almond and caramel notes from the brown sugar. It’s also laced with amaretto for a more grown-up dessert. SERVES 8-10 PREP 2 hrs plus cooling and chilling COOK 45 mins EASY V 280g madeira cake, thickly sliced4 sweet, crunchy pears, peeled, cored and quartered750ml white wine (we used chardonnay)150g light brown soft sugar½ vanilla pod, seeds scraped and pod reserved10 cardamom pods, bashed1 cinnamon stick2 star anise1 lemon, peeled (remove as much of…

Family bake-off Christmas tree cakes This clever recipe makes two ‘trees’ from just one sponge, so once it’s baked and cooled, you can go head-to-head on the decorating with the kids! SERVES 16 (makes 2 cakes)PREP 45 mins plus coolingCOOK 25 mins EASY V d undecorated 200ml vegetable oil, plus extra for the tin80g cocoa powder250g plain flour2 tsp baking powder1 tsp bicarbonate of soda250g light brown soft sugar225ml natural yogurt2 tsp vanilla extract2 eggs For the buttercream and decorations 250g salted butter, softened400g icing sugar1 tsp vanilla extract1 tbsp milk green food colouring gel sprinkles of your choice, or sweets (star and ball shapes are nice for the tree topper and baubles) 1 Heat the oven to 180C/160C fan/gas 4. Oil a 22 x 32cm baking tin and line…

“Chestnuts roasting on an open fire…” It’s impossible to think of Christmas without these seasonal gems. Unlike most nuts, chestnuts are low in fat and high in water, which is why they have that unique soft, floury texture but they can’t be eaten raw as they’re far too bitter. Fresh chestnuts are in season from late September through to January, peaking in December. On the tree, they’re hidden inside spiky green cases (not to be confused with the inedible horse chestnut or conker). When buying, look for glossy, firm nuts that feel heavy for their size. They dry out quickly, so keep them sealed in the fridge until you’re ready to cook. If you’d rather skip the peeling palaver, chestnuts are also widely available ready to use: vacuumpacked and cooked,…

How we did it Thirteen supermarkets entered their best Christmas products in 18 categories. Food was prepared and cooked (following pack instructions) by an independent home economist. Packaging was removed and judges tasted all items blind, then 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 products to find the best in each category. We also awarded ‘highly commended’ status to high-scoring entries. Find these at goodfood.com. STARTERS & CANAPÉS BEST SMOKED SALMON Joint winner: Aldi Specially Selected the ultimate salt-aged Himalayan smoked salmon, £3.99 (100g) Buttery and smooth, this is a great example of a classic smoked salmon. Joint winner: M&S Collection cherry & chestnut wood smoked salmon, £6 (100g)…

goodFOOD SHOW WINTER 27-30 November 2025 NEC, BIRMINGHAM Join us for the ultimate foodie day out next month The festive season is just around the corner and there’s no better way to prepare than with a trip to the Good Food Show Winter! Join for the perfect way to kick off the Christmas celebrations, filled with delicious tastings, festive shopping and all the inspiration you need to whip up showstopping dishes all winter. Plus, if you are looking to add some luxury to your day, treat yourself and a loved one to the VIP experience, giving you access to an exclusive lounge, front-block Big Kitchen seats and more festive perks! goodFOOD SUBSCRIBER CLUB SAVE 20%* using your unique10-digitnumber when booking Servings of recipe inspiration Head to the Christmas and Good…

What is indigestion? Indigestion, also known as dyspepsia, is a term used to describe pain or discomfort in the upper part of the gut – this includes the stomach and first part of the small intestine. The umbrella term includes a condition we commonly refer to as ‘heartburn’; this is caused by acid from the stomach travelling back to the gullet and on towards your throat. If this happens consistently over time, it may cause damage, inflammation and even ulcers. Other symptoms of indigestion include bloating, belching, feeling overly ‘full’ or sick. Symptoms are often related to eating and may come in bouts rather than being present all of the time. What is acid reflux? Acid reflux is another name for heartburn and affects around one in five adults in…

Christmas is the time of year we collectively lose all sense of proportion. A turkey big enough to feed a rugby squad? Of course. Four different stuffngs? Essential. A cheeseboard so large it could get its own postcode? Well, it wouldn’t be Christmas without it. It’s the season of excess and the numbers prove it. Every year in the UK over 230,000 tonnes of perfectly edible food gets binned over the festive period. That’s 263,000 turkeys, 7.5 million mince pies, 11.3 million roast potatoes and enough brussels sprouts (17.2 million) to bury a semi-detached. And that’s just the traditional stuff. The trendy Christmas add-ons these days of expensive nuts, boozy fruits and panettone rarely make the offcial lists, but we all know where they end up: stale, sweaty or quietly…

We test them thoroughly to ensure they work for you • 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…

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HOW MANY PEOPLE DOES A TURKEY FEED? Figure out whether you need a whole turkey and how much it should weigh to make sure your guests are well fed. veg It’s easier to figure out portions by weight, but if you prefer to count things out, be sure to buy mediumsized root veg and potatoes and always do a bit extra, just in case! ROAST POTATOES 125g per person, or 2 small or 1 large potato each CARROTS 100-125g per person, or 1 medium each PARSNIPS 100-125g per person, or 1 medium each SPROUTS 100g per person, 4-6 small ones each PEAS 60g per person RED CABBAGE 75g, or 1/8 medium cabbage per 100ml x head count+ likelihood of seconds = enough gravy FROZEN ASSETS Make the freezer your sous…

Melty chilli cheese & thyme fondue dip A base of sweet chilli jam balances the richness of brie and gruyère. SERVES 8 PREP 15 minsCOOK 25 mins EASY 200g brie, roughly chopped100g soft cheese100g gruyère, rind removed, chopped into small chunks2 tbsp grated parmesan2 tbsp milk2 tsp cornflour a few thyme sprigs, leaves picked, plus extra for sprinkling pinch of chilli flakes, plus extra for sprinkling100g sweet chilli jam crusty bread, to serve 1 Put the brie, soft cheese, gruyère, half the parmesan, the milk and cornflour in a food processor and blitz until smooth. Stir in the thyme and chilli flakes. Spread the chilli jam over the base of a baking dish (about 15 x 12cm), then the cheese mix over the jam. Sprinkle with the remaining parmesan, plus…

Leek, carrot & parsnip frying pan rosti Enjoy more time for brunching over the festive season. Serve this with pigs in blankets, if you like. SERVES 4 PREP 10 minsCOOK 10 mins EASY V 1 British Morrisons Market Street leek, trimmed and thinly sliced2 British Morrisons Market Street carrots, scrubbed and grated2 British Morrisons Market Street parsnips, peeled and grated2 garlic cloves, finely chopped1 egg, lightly beaten4 tbsp plain flour1 tsp onion salt2 tbsp unsalted butter3 spring onions, finely sliced a few thyme sprigs, to serve 1 Combine the leek, carrots, parsnips and garlic in a large bowl and stir in the egg. 2 Mix the flour with the onion salt and a grinding of black pepper. Stir into the veg to fully combine. 3 Melt the butter in a…

Brown butter & cardamom lebkuchen For a twist on the classic lebkuchen, these chewy cookies are spiced with fragrant cardamom while brown butter gives them a nutty edge. MAKES around 35-40 PREP 35 minsplus 1 hr chilling and 1 hr settingCOOK 25 mins MORE EFFORT V 100g salted butter150g light brown soft sugar200ml honey350g plain flour, plus extra for dusting100g ground almonds1 tsp each ground cardamom and cinnamon¼ tsp each ground cloves, allspice and ginger pinch each ground mace and nutmeg1 tbsp cocoa powder1 tsp baking powder½ tsp bicarbonate of soda1 egg1 lemon, zested For the icing 200g icing sugar, sifted1 egg white 1 Tip the butter into a saucepan over a medium heat. Once melted, cook until the butter foams, stirring regularly. It should start to smell nutty and…

WHITES & SPARKLING 1 Casillero del Diablo Zero Alcohol-Free Sparkling NV Chile (£7, Sainsbury’s) A surprisingly good dealcoholised chardonnay that’s clean, brisk and very welcome when you want (or need) to moderate. It’s also better value than many similar alcohol-free options. Tuck a bottle in your fridge and someone will be grateful for it. 2 Cave de Turckheim Organic Crémant d’Alsace NV France (£15, Waitrose & Partners) Crémant is now recognised as a smart sparkling wine, and this one delivers ridiculously good quality for just a tenner on offer (pick it up at this price from 5-25 November). Aromatic and biscuitty, it’s made from pinot blanc and pinot gris, rather than champagne grapes. 3 Roebuck Estates Reserve Brut 2020 England (£32 majestic.co.uk) I’m not just recommending this because of the festive deer on…

Best waffle maker Caso Design Waffle Maker Homemade waffles are always a hit whether for breakfast, brunch or dessert, and this Belgian waffle maker is a lot of fun to use. Its top-fill design reduces mess and waste, as any excess batter can flow into the detachable overflow container. There are five browning levels to choose from, which allowed us to cook perfectly formed Belgian waffles with a crisp, golden exterior and fluffy centre. Available from Caso Design (£89.99) Best ice cream maker Ninja Swirl CREAMi ice cream maker If you want soft-serve ice cream (almost) on demand, this popular Ninja ice cream maker more than delivers. Among its 13 programmes are six soft-serve settings, six classic scoop settings and a mix-in function for adding chocolate chips, nuts, sweets or…

The Big Kitchen Make sure to add the Big Kitchen experience to your day, from just £3. You’re in for 40 minutes of inspiration and entertainment sponsored by HexClad as you find out what your favourite celebrity chefs and experts are making this Christmas. With a star-studded lineup including James Martin, Lisa Faulkner and more, who will you see? Sample some treats Explore the show floor and discover delicious free samples from across the foodie world. That’s lunch sorted! Think of it as grazing your way through the day. One delicious stop leads to another. Workshop fun Snap up the last seats and join a workshop for the perfect addition to your great day out. From wine tastings, to the beautiful new Christmas Table with canapé creations, cocktail masterclasses and…

French onion soup I remember the first time I ate this: I was a young boy stopping for a family lunch on my first ski trip to the Alps, when out came a bubbling cauldron of onions, cheese and bread. My mum warned me it would be hot, but I found the aroma too tempting and burned my tongue, as I’ve done nearly every time since. A staple in restaurants across France, the recipe actually originated as a humble peasant soup made with just onions, stale bread and water. Today’s version might be a bit fancier, but this is still simple to make at home. Slowly caramelised onions melting into a rich beef broth, absorbed by baguette and covered in molten gruyère – it’s the ultimate comfort food. SERVES 4…

Dried fruit is a versatile ingredient; we might only think of it in cakes and puddings at Christmas, but they can bring a touch of sweetness and depth to savoury dishes, too — perhaps the best example being a tagine simmered with raisins (see page 180). Adding a handful to your breakfast is a handy way to include more in your daily intake, like the ideas we’ve featured here. The process of dehydrating the fruit means it keeps for much longer than fresh, so it’s a great storecupboard standby. Be aware, though, that some fruits are dried using a non-traditional process where sugars are added, significantly increasing the calories. But in general, dried fruit also has a richer concentration of nutrients that together can have a positive impact on blood…

Chocolate spiced gingerbread house cake SERVES 18-20 PREP 2 hrs plus cooling, 2 hrs 45 mins chilling and 2 hrs setting COOK 45 mins MORE EFFORT V 325g unsalted butter, softened, plus extra for the tin300g dark chocolate chips or chopped dark chocolate175g light muscovado sugar175 dark muscovado sugar2 tsp vanilla bean paste6 eggs200g 10%-fat Greek-style yogurt2 tsp ground ginger2 tsp ground cinnamon¼ tsp ground cloves1 tsp baking powder275g self-raising flour45g cocoa powder For the treacle buttercream 500g unsalted butter1kg icing sugar2 tsp ground ginger2 tsp ground cinnamon30g treacle To decorate 18-20 sponge fingers250g royal icing sugar You’ll also need 2 x 20cm square cake tinscake leveller or large serrated knifecake lifter, large palette knives or a small baking sheetcake boardsmall or medium palette kniferuler or ruledcake smoother cake smoother…

Festive smashed sprouts This could be the recipe you need to convert all sprout sceptics. It combines two of my favourite ingredients: brussels and bacon. I make extra so I can turn leftovers into bubble and squeak for Boxing Day brunch. Melissa Hemsley, cookery writer SERVES 4-6 as a side PREP 5 minsCOOK 25 mins EASY 200g brussels sprouts, trimmed (prepared weight)2 tbsp olive oil100g smoked streaky bacon rashers 1 Heat the oven to 200C/180C fan/gas 6. Combine the sprouts and oil in a large bowl, and season well. Tip onto a large roasting tray and roast for 15-20 mins, turning the sprouts over halfway through, until tender. 2 Remove from the oven, then press down on each sprout using a sturdy mug or potato masher to ‘smash’ and flatten them.…

My favourite dish from my new book is one I like to make on New Year’s Eve. I don’t actually go out on New Year’s Eve anymore – that was more my 19-year-old self – but I like to have a long dinner and cook something special. It’s a pheasant dish (see p72) that you simply pan-fry and slice. You make a last-minute sauce to go with it; a reduction with chicken stock, malt, cream and butter, so you’ve got that smoky flavour from the malt, served with an apple, celeriac and parsnip rösti. It’s a bit restauranty, but there are times when you can show off a bit. My love of Christmas comes from my parents. I was born and brought up in the Cotswolds and although I’ve lived…

A new Christmas tradition has emerged over the last few years as the supermarkets engage in a price war over veg. When a bag of carrots costs as little as 8p, it’s worth buying extra and getting creative in the kitchen. Here, we highlight the big five (carrots, potatoes, sprouts, red cabbage and parsnips) in deliciously innovative recipes to wow a crowd. Miso-glazed carrots with whipped ricotta dip SERVES 8 as a sidePREP 15 mins COOK 45 minsEASY V 1kg carrots, halved or quartered if thick½ tbsp olive oil75g butter1 tbsp sesame oil3 garlic cloves, crushed½ tbsp red miso½ tsp chilli flakes2 tbsp honey For the ricotta dip 250g ricotta½ lemon, zested and juiced1 tbsp olive oil25g pistachios, roughly chopped 1 Heat the oven to 200C/180C fan/gas 6. Tip the…

Coconut & turmeric seafood curry with curry leaf, garlic & chilli drizzle Many of us enjoy seafood on Christmas Eve and a curry on Boxing Day, but this combines both traditions. Serve with fluffy naans and some sautéed gingery greens. SERVES 4 PREP 15 minsCOOK 45 mins EASY 2 tbsp coconut oil1 tsp fenugreek seeds2 tsp mustard seeds6 cardamom pods, bashed12 curry leaves2 red onions, finely chopped3 garlic cloves, finely chopped15g ginger, grated400g can chopped tomatoes1 tsp turmeric2 tsp chilli powder2 tsp ground coriander1 tsp amchoor (optional)400ml can coconut milk1 lime, juiced400g hake fillet, skinned and chopped into chunky pieces150g king prawns, deveined rice and naans, to serve For the drizzle drizzle of coconut oil10 curry leaves1 green chilli, thinly sliced15g ginger 1 Melt the coconut oil on a medium…

FOR CURRY FANS Indian 101 by Karan Gokani (£28, Bluebird) Master Indian cooking at home without spending hours in the kitchen. Karan is the co-founder of hit Sri Lankan and South Indian London restaurant Hoppers, and in this book, he’s on a mission to make Indian food more accessible. He’s achieved just that with his collection of regional dishes, including street food, mouthwatering curries (his chicken makhani is a must-try) and veggie staples like dhal and pav bhaji. FOR THE TAKEAWAY LOVER Easy Chinese Food Anyone Can Make by Emma Chung (£22, Ebury) Know someone who loves chow mein and sweet and sour pork? Recreate takeaway favourites and learn how to stir-fry noodles and fold dumplings and wontons like a pro with Emma Chung’s easy takes on classic Chinese dishes.…

Maunika Gowardhan The Hyderabadi dum ka murgh – a creamy chicken curry with saffron, mint and coriander is my go- to festive dish to take to a party. It is cooked during celebrations with influences from the royal kitchens in Hyderabad. I first ate this at a wedding while visiting the city with my family and loved it so much I asked my mother to make it for us. I have been fortunate over the years to visit Hyderabad and learn how to cook this at home. Don’t skip on the ghee as it lends a nutty flavour to the gravy. The curry can be made with your choice of protein too. @cookinacurry Chariya Khattiyot For a festive buffet, I always bring Thai-spiced turkey spring rolls with sweet chilli dipping…

FOOD&DRINK Nemiroff wild cranberry vodka £21.50, Amazon Did you know Ukraine is one of the biggest exporters of cranberries in the world? Nemiroff have been producing vodka in Ukraine since 1872 and this tart, fruity version is perfect for a festive punch. MELT orange slices dipped in dark chocolate £22.99, meltchocolates.com This is the box of chocolates we want to find under the tree: juicy confit orange slices dipped in 70 per cent dark chocolate, scattered with cocoa nibs. Yawn 12 Hot Chocolates of Christmas £18, yawnbrew.com Make January a little cosier with this box of unique hot chocolate blends, delicious for all ages. Plus, a bag of fluffy marshmallows to top each indulgent cup. Clementine and gin chocolate truffles £20, farmshop.co.uk Rich dark chocolate hides a tangy caramel and…

The combination of a the crisp air, twinkling lights and the aroma of mulled wine is a surefire way to bring some festive cheer, and it’s all there at a Christmas market. As with all things Christmas, markets seem to start earlier in the season each year, though to get the full effect you really need the night to be drawing in. City centres City centre markets are popular and easily accessible, and the UK has many to choose from. Cardiff Christmas Market (13 Nov – 23 Dec) has an excellent selection of stalls for shopping, featuring artisan products curated by Craft Folk. This is a well established market into its 31st year and many of the stalls change throughout the season, making them more sustainable for the makers. Find…

Mince pie & marzipan croissants MAKES 6 PREP 10 minsCOOK 12 mins EASY 340g pack croissant dough150g marzipan100g good-quality mincemeatwhole nutmeg, for grating25g flaked almondsicing sugar, for dusting 1 Heat the oven to 180C/160C fan/gas 4 and line a baking tray with parchment. Unwrap the croissant dough and separate the triangles. 2 Cut half the marzipan into small cubes and put 3-4 along the shorter edge of each triangle. Spoon 2 tsp mincemeat into the centre of each triangle and grate a little fresh nutmeg over each pastry. 3 Starting from the shorter edge lined with the marzipan, gently roll up the triangles and curl them slightly into croissant shapes. Arrange on the prepared tray. 4 Grate the remaining marzipan over the top of the croissants and scatter with the…