Innholdsfortegnelse for December 2025 i Good Food

Anyone who knows me knows about my obsession with cheese, so it felt only fitting to make British artisan cheese the star of our special celebration issue. Paired with mince pies, croissant crackers and spicy piccalilli, it makes for the perfect sharing board (p10). Plus, there are health benefits, too – as our feature on page 137 reveals, there’s no need to feel guilty aboutindulging. It’s Christmas, after all. From the cheeseboard to the globe, our Christmas Around the World feature (p15) takes you on a culinary journey through festive dishes and traditions that bring people together in joyful, delicious ways, with recipes from Sri Lanka, the Philippines, Ukraine, France and Italy. For the days that follow, our Twixmas ideas (p40) offer smart, sociable dishes, from chipotle turkey tacos to…

The perfect pairing with cheddar Cheeseboard mince pies For a savoury twist on the classic mince pie, work sharp cheddar into the pastry – it pairs wonderfully with the rich, fruity mincemeat. Serve this warm, ideally with a glass of port, and see if guests can guess the secret ingredient. (Turn to page 13 to see how to transform this recipe into a full-sized mince pie.) MAKES 12 PREP 20 mins plus 1 hr freezing and 1 hr 30 mins chilling COOK 15 mins MORE EFFORT V ❄ 175g salted butter300g plain flour, plus extra for dusting1 tbsp cornflour2 tbsp granulated sugar, plus a little extra for sprinkling50g extra-mature cheddar125ml cold whole milk300g mincemeat (vegetarian, if needed)1 small cooking apple (about 150g), chopped into small cubes2 tbsp Pedro Ximénez sherry,…

Growing up in India, we never let religion get in the way of a good party with outstanding food. My Hindu parents happily embraced Eid with family friends and partied until dawn on Christmas Eve. That spirit of joyful gathering feels especially alive at Christmas – a celebration that transcends borders and belief. Nowhere is this more evident than in our food. Across cultures, Christmas is often celebrated the day before with a meal of magnitude. For the Swiss, this may mean fondue or raclette, while the French are known for le réveillon, a grand multi-course meal. Yet the turkey dinner on Christmas Day remains a showstopper. Cranberry sauce at the side, potatoes roasted in fat, sprouts with chestnuts or pancetta are familiarity and tradition rolled into one. We add…

Dubai chocolate cheesecake Put a Middle Eastern spin on the classic baked cheesecake by drawing on the Dubai chocolate trend. With a buttery biscuit and kataifi pastry base, creamy pistachio-infused filling and luscious dark chocolate ganache topping, this showstopper is perfect for a festive gathering. SERVES 12-15 PREP 35 mins plus at least 3 hrs cooling and overnight chilling COOK 55 mins EASY V 100g butter, melted, plus extra for the tin200g digestive biscuits50g shelled pistachios, plus extra to decorate50g toasted kataifi pastry, plus extra to decorate800g full-fat soft cheese200g pistachio crème or butter200g caster sugar1 tsp vanilla extract2 tbsp plain flour4 eggs200ml soured cream For the topping 150ml double cream100g dark chocolate, finely chopped 1 Heat the oven to 200C/180C fan/gas 6. Butter a 23cm springform tin and line…

Pineapple pulled pork Pork shoulder is a budget-friendly cut, so it’s a great way to feed a crowd without breaking the bank. You could also use a slow cooker, if you like – put the pork on low for 8-10 hrs until fall-apart tender. SERVES 6 PREP 30 mins COOK 4-6 hrs EASY ❄ 1.5kg pork shoulder joint1 bunch of spring onions, roughly chopped500ml pineapple juice4 tbsp cider vinegar3 bay leaves1 small cinnamon stick For the dry rub ½ tsp ground allspice1 tsp dried oregano2 tsp garlic granules1 tsp dried chilli flakes2 tsp smoked paprika2 tbsp light brown soft sugar To serve warmed corn tortillasjalapeño slicescoriander leaveslime wedges 1 Combine the dry rub ingredients with a few grinds of black pepper and 2 tsp salt. Rub this all over the…

Christmas leftover toasties Take that Boxing Day sandwich to even greater heights – indulgent and luxurious, this recipe makes a lip-smacking lunch for two. SERVES 2 PREP 10 mins COOK 25 mins EASY 2-4 leftover roast potatoes½ tbsp olive oil4 slices thick bloomer bread25g mayonnaise30g cranberry sauce1 ½ tbsp Dijon mustard50g leftover red cabbage2-4 leftover pigs in blankets, halved60g leftover cheeseboard cheese (such as red leicester, mature cheddar, stilton or brie), grated20g cornichons, finely sliced 1 Put the roast potatoes on a board and press down using the base of a mug or glass to flatten slightly. Heat the olive oil in a frying pan over a medium-high heat and fry the potatoes for 4-5 mins on each side until crisp and golden. Remove to a plate and set aside.…

Turnips don’t always steal the spotlight, but these roots are a winter staple worth celebrating. With creamy white flesh and purple-blushed tops, they belong to the cabbage family and are a surprisingly rich source of vitamin C. Before potatoes became more commonplace, turnips were a mainstay of the British diet – and they still deserve a place on the table. Winter turnips are at their best from October to February, making them perfect for December cooking. Unlike their delicate summer cousins, which can be eaten raw with the skins on, winter varieties need peeling. The flavour is more peppery and assertive, too, which means they stand up beautifully to slow braises, hearty casseroles and creamy gratins. When buying, look for smaller, firmer roots that feel heavy for their size, with…

Lemon tahini chicken & grains Here we’re jazzing up a handy grain packet, meaning you get big flavour, fast. SERVES 2 TOTAL TIME 13 mins EASY 160g long-stem broccoli2 x 150g free-range skinless chicken breastsolive oil460g jar of roasted red peppers2 cloves of garlic½ a bunch of basil (15g)30g black olives, stone in1 lemon2 tbsp tahini250g pack cooked mixed grains400g can cannellini beans 1 Put a large shallow non-stick casserole pan on a high heat. Trim the broccoli, halve any thicker stalks lengthways, and dry-fry while you score deeply across the chicken breasts at 1cm intervals. Spritz with olive oil, rub with sea salt and black pepper, and cook for 3 mins on each side, or until the chicken is golden and cooked through and the broccoli is lightly charred.…

In recent decades, the number of UK deer has, to quote Forestry England in 2022, “skyrocketed”. With an absence of predators or suffcient culling, deer numbers may have more than tripled since the 1970s – and where wild herds roam freely across the countryside, eating through farm crops, vegetation and saplings, they are doing traumatic damage to Britain’s biodiversity. Consequently, national agencies, land managers and private businesses are now encouraging Britain to eat more wild venison. There’s broad agreement that we must cull greater numbers of deer (particularly free-roaming herds; see opposite) and, to make that financially sustainable for stalkers who cull professionally, increasing consumer demand is vital. Wild venison has long been common in gourmet restaurants, especially at Christmas. Arguably, it’s still perceived as meat for the elite. But,…

Off-algorithm places Over-tourism and fighting through crowds doesn’t deliver a restful holiday, nor does queuing to see an ‘Instagrammable’ view. Travellers are opting to skip the obvious and find more real, sustainable experiences elsewhere. Travel company Intrepid publishes a ‘not hot’ list, which suggests places that are both less visited and tourism-ready. Popular destinations are leaning into shoulder and off-season activities, such as Scandinavia in February (take thermals), promoting local sustainable development and helping local communities gain a better quality of life. Sometimes, all you need to do is move one or two roads away from the madness to a different neighbourhood, or opt to stay in a nearby town, area or city – for example, Le Marche instead of Tuscany. The same goes for picking where to eat. Social…

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Stovetop lamb biryani We eat around 2pm, starting with foie gras and sweet Monbazillac wine – a throwback to when we lived in Paris. Then, we move to the Sri Lankan part: biryani, chocolate biscuit pudding, before Sri Lankan Christmas cake and tea. For our family, biryani is the dish that brings people together. It’s special because it connects me to my Sri Lankan heritage through spices, cashew nuts and curry leaves. The recipe and how it’s made has changed over the years, but it will always be our feasting centrepiece. Ranji Thangiah SERVES 4 PREP 30 mins plus at least 2 hrs marinating COOK 1 hr 15 mins MORE EFFORT 5 green cardamom pods5 cloves2cm cinnamon stick450g lamb rump, cut into 2cm cubes250g tomatoes, roughly chopped3 tbsp Greek yogurt For…

Bagel board Here’s a great sharing brunch for a crowd. Make all the soft cheese spreads a few days before, then on the day, simply toast the bagels and add your favourite toppings. SERVES 10-12 PREP 30 mins COOK 10 mins EASY 10-12 bagels, sliced in half and toasted Blueberry soft cheese & caramelised banana 150g frozen blueberries6 tbsp light brown soft sugar½ lemon, juiced250g soft cheese3 bananas, peeled and sliced in half lengthways 1 Put the berries, 3 tbsp of the sugar and the lemon juice in a small pan over a low heat. Bring to the boil, then reduce to a simmer and cook for 8-10 mins, stirring often until the berries turn jammy. Tip into a bowl and put in the fridge to cool. 2 Whisk the…

Panettone granola MAKES 10-12 PREP 5 mins plus cooling COOK 30 mins EASY V 100g panettone200g rolled oats50g pumpkin seeds1 tsp ground cinnamon500g flaked almonds50ml vegetable oil50ml maple syrup50ml honey100g dried berries, raisins or sultanas50g dried cranberriesmilk or yogurt, to serve 1 Heat the oven to 160C/140C fan/gas 3 and line a large baking tray with baking parchment (no need to line non-stick trays). Put the panettone in a food processor and blitz to breadcrumbs, then tip into a large bowl with the oats, seeds, cinnamon and almonds. 2 Combine the oil, syrup and honey, then pour this over the oat mixture and stir well to ensure all the oats are coated. Tip onto the baking tray and gently spread out into a single layer, then bake for 30-40 mins,…

Refried roasties with pickled onions Fry 10 small pickled onions in 1 tbsp oil for 3-4 mins, add a pinch each of cayenne pepper and thyme leaves, then tip leftover roasties into the pan along with another 1 tbsp oil. Use the back of a wooden spoon to squash each one slightly. Cook, undisturbed, for 3-4 mins until extra-crisp on one side, then turn. Season to taste. Croissant bread sauce Fry 1 small onion in 50g butter and cook for 10 mins, covered. Add 400ml milk and a pinch of ground cloves. Simmer for 15 mins, then add 2 torn-up stale croissants. Blitz until smooth. Sweet potato & sprout hash Poke 2 sweet potatoes all over using a skewer or fork, then microwave for 5 mins. Meanwhile, fry 2 chopped…

Viral smashed potato quiche My smashed potato salad went viral on social media last year, and I’m always looking for innovative ways to use potatoes – here, they’re a great stand-in for a pastry case. SERVES 6-8 PREP 15 mins COOK 45-50 mins EASY 500g baby potatoes neutral-tasting oil (such as vegetable), for the tin4 eggs, beaten150g soured cream150ml double cream1 tbsp American-style mustard handful of chives, chopped3 spring onions, sliced200g smoked bacon lardons, cooked until crispy75g grated mozzarella 1 Halve the potatoes and put in a pan of cold water. Season well with salt, then bring to the boil. Once boiling, cook for 20 mins until tender when pierced with a knife. Drain in a colander. 2 Heat the oven to 200C/180C fan/gas 6. Lightly oil a 23cm springform…

Did you know our skin is the largest organ in the body? It acts as a protective barrier, regulates temperature, enables sensation and helps produce vitamin D. Our skin even has its own microbiome, which is essential for supporting our immune system. There are many factors that impact your skin, such as age, hormones and genetics. But, the good news is that your diet and lifestyle plays a powerful role in keeping your skin healthy and glowing at any age. In fact, our skin is also a visible sign of our inner health, often reflecting what’s going on inside our bodies. Let’s explore how to feed your skin for optimal wellbeing. Eat more of these foods • A rainbow of fruits and vegetables Variety is key to providing the vitamins…

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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My favourite dish is fish pie. Since I was a child, we’ve always had fish pie on Christmas Eve. It’s a comforting dish and something you can make ahead, as there’s always so much to do – all the wrapping, laying the table. I’ve slightly updated it; it’s a classic fish pie with haddock and prawns in a lovely creamy sauce. I put in frozen peas, then, instead of mash, I grate cooked potatoes on top. And, just before it goes in the oven, I pour double cream all over the potatoes. It’s delicious. You can have it on Christmas Eve or all year round. If you want to freeze it, do not add the eggs, and pour the cream over before you put it in the oven. When you…

Good food deserves great wine, so we’re proud to launch the Good Food Wine Subscription. Your introductory 12-bottle case opens with Spain’s juicy Camino de Seda and Portugal’s gently spiced Vinha do Fava (classic reds to complement hearty roasts) and The Black Stump, a big Aussie red that stands up to steaks. There’s a white Bordeaux that’s perfect with a chicken risotto, plus seafood-friendly Pinot Grigio and a French original to complement stir-fries. Just £5.99 a bottle for new customers using code 30OFF, plus you’ll get two Dartington glasses, a bottle of prosecco, olive oil and a copy of the Christmas edition of Good Food – together worth £43 – for free. You’ll then enjoy regular free deliveries to your door, locked-in great value and access to inspirational recipe ideas.…

Mini croque monsieur turnovers MAKES 12 PREP 20 mins COOK 30 mins EASY 15g butter15g plain flour180ml milk1 tbsp Dijon mustard60g gruyère, grated320g sheet ready-rolled puff pastry80g wafer-thin smoked ham, torn1 egg, beaten, or 1 tbsp milk 1 Melt the butter in a small saucepan over a medium heat, then stir in the flour and cook for 2-3 mins until light brown. Add the milk, a splash at a time, whisking well after each addition until smooth. Once all the milk has been added, bring to a simmer, whisking continuously. Cook for 3-4 mins more until thickened – this is your béchamel sauce. Remove from the heat and whisk in the mustard and 40g of the cheese. Leave to cool. 2 Unroll the puff pastry, leaving it on its sheet…

Game has been misunderstood for a long time, but with a fresh perspective, it should become more popular as an ingredient. It has often been dismissed as overly rich in flavour and the reserve of chefs or highly skilled home cooks. Both ideas are way off the mark. That strong taste was often the result of meat being hung for too long, sometimes out of bravado – people daring each other to see how gamey they could make it. Fresh game birds do have a more pronounced flavour than farmed poultry, but it’s not overpowering. As for cooking it, you don’t need to be a trained chef. If you can handle a pack of mince or chicken breast, you can cook venison and pheasant. When it’s in season, game is…

From parmesan to paneer, cheese is beloved across the globe – and rightly so. While it’s often associated with indulgence, not all cheeses are created equal when it comes to their nutrition. Some varieties have impressive health benefits, offering essential nutrients such as calcium, protein and beneficial fats, while still being relatively low in calories and saturated fat. Understanding which cheeses are healthiest can help you make informed choices when stocking up your cheese drawer. THE SURPRISING BENEFITS OF CHEESE Cheese is a source of nutrients, particularly calcium and protein – both of which are vital for maintaining healthy bones and muscles. In addition to these macronutrients, cheese delivers a range of vitamins and minerals, including vitamin B12. Some cheeses even contain probiotics, supporting gut health. Yes, it’s true: cheese…

Last-minute Christmas cake SERVES 8-10 PREP 10 mins plus cooling and setting COOK 2 hrs 45 mins EASY V 1kg mixed dried fruit1 lemon, zested and juiced150ml sherry, plus 3 tbsp250g butter200g light muscovado sugar150g plain flour75g ground almonds½ tsp baking powder2 tsp mixed spice75g whole almonds40g crystallised ginger, roughly chopped (optional)4 eggs, beaten To decorate (optional) 2 tbsp smooth apricot jam20cm marzipan disc (about½cm thick)20cm fondant icing disc (about ½cm thick), plus cut-out fondant stars or other festive shapes bow 1 Put the dried fruit in a large pan with the lemon zest and juice, the 150ml sherry, butter and sugar. Bring to a simmer over a mediumlow heat and cook for 8 mins. Tip the mixture into a large heatproof bowl to cool for 30 mins-1 hr. 2…