Innholdsfortegnelse for December 2015 i Good Food

At this time of year, expectations run high, which is why this issue is all about giving you plenty of inspiration and lots of solutions. From a stunning Christmas main course in a parcel (p22) that you can prepare ahead, to simple slice-and-serve canapés (p85), our reliable recipes and practical tips will make entertaining easier. If you haven’t got round to making a classic iced fruitcake yet, we’ve created a quick alternative that’s just as impressive (p78). Got family and friends staying for a few days over the New Year? Treat them to a lazy brunch. Whether you fancy eggs with chorizo or indulgent French toast, we’ve been inspired by top brunch spots around the UK - find their signature dishes on page 90. And if you’ve still got items…

My parents are amazing cooks, and they made sure we knew how to cook as youngsters, but I never baked as a child. It was when I started doing home economics at high school, that I really took an interest. I would stay back during lunch breaks to watch my teacher prepare for her next class. The first thing I ever baked was puff pastry, and I remember being hooked from that point on. All I wanted to do was bake. When I got married and had my own kitchen, I began to take baking seriously. My children and husband have since become my chief tasters, critics and fans. It’s my birthday on Christmas Day so my family get together for a meal. We have birthday cake, turkey and pilau…

Millionaire’s ice cream bombe Who needs traditional Christmas pudding when you can serve this incredible ice cream bombe? Fill it with your favourite ice cream and stash in the freezer until needed. Cassie Best SERVES 10-12 PREP 1 hr 15 mins plus 9 hrs freezing NO COOK 250g/9oz digestive biscuits50g/2oz butter, melted200g/7oz dulce de leche or Carnationcaramel200g/7oz chocolate ice cream (notsoft-serve)300g/11oz caramel or vanilla ice cream(not soft-serve)4 x 121g bags Maltesers150ml/ 1/4pt double cream200g bar dark chocolate, finelychoppedholly, to decorate, and a little icingsugar, to serve (optional) 1 Line a 1.2-litre pudding bowl with a double layer of cling film, leaving plenty overhanging, and make a space for the bowl in the freezer. Put the biscuits in a food processor and blitz until they resemble fine crumbs. Add the butter…

Salted fruit ÕnÕ nut bark This super-simple chocolate bark is best eaten within a couple of weeks, but that shouldn’t be too difficult! MAKES 1 slab PREP 10 mins plus cooling COOK 5 mins 200g/7oz dark chocolate (at least 70% cocoa solids) 100g/4oz white chocolate 50g/2oz mixed nuts (we used pecans, cashews, pistachios and macadamia nuts), chopped into chunky pieces 2 tbsp freeze-dried raspberries 50g/2oz dried fruit (we used sultanas, cranberries and chopped apricots) 1/4 tsp sea salt flakes 1 Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins. 2 Pour the dark chocolate onto the tray and spread it into…

Part of me envies the Victorian patriarch portrayed by Dickens. He presides over a vast ‘festive board’ that, through his honest labour, he’s stocked with the best food; everyone is respectful, hungry and basically very grateful. For the Modern Dad, things are different. These days, everybody around the table has an opinion, and - with the family gathered in love, warmth and mutual regard - is not going to hold back in expressing it. Sure, we like to believe that sharing Christmas is a celebration of family love, but it’s not. It’s a complex web of ritualised arguments, entrenched positions and out-and-out prejudice. Modern Dad somehow gets responsibility for Christmas, but has lost all control. It starts in earnest around the previous New Year’s Day. As the hangover clears, you…

Making this cake has all the ceremony and fun of Christmas baking, but requires very little thought beforehand - which is perfect if you’re likely to be shopping on Christmas Eve and wrapping presents until midnight! Baking with a bundt tin is a brilliant way to make any cake look special. As an added bonus, the shape of the tin helps to cook the cake more quickly, as the heat from the oven can permeate it from every angle. This helps to stop it drying out. I’ve topped it with a frankly addictive cream cheese frosting, often used to smother American-style cinnamon buns as they cool in their tin. It’s thinner than the usual cream cheese frosting used to top carrot cake, but it does the same job, adding a…

Turkish-style sharing bread This is a deep-pan version of a classic Turkish ‘pizza’ called lahmacun. Cut it into squares or wedges before serving, or let your guests cut and serve themselves. CUTS INTO 20-30 pieces PREP 35 mins plus proving COOK 30 mins 500g pack ciabatta bread mix 2 tbsp olive oil FOR THE TOPPING 1 onion, quartered 1 garlic clove 1 tsp cinnamon 1 tsp cumin 1/4 tsp chilli powder handful flat-leaf parsley 2 tbsp sundried tomato paste 250g/9oz lamb mince FOR THE DRESSING 150g pot baba ganoush juice 1 lemon 1 tbsp olive oil TO SERVE 1 red onion, cut into thin rings 50ml/2fl oz red wine vinegar 50g/2oz toasted pine nuts 1 tbsp chopped flat-leaf parsley 1 Make the ciabatta bread dough following pack instructions. Once it…

Coronation turkey cups SERVES 8-12 PREP 20 mins NO COOK Shred 350g leftover turkey into small pieces. In a large bowl, combine 150ml natural yogurt, 2 tbsp mayonnaise, 1 tbsp mango chutney, 2 tsp mild curry powder and the zest and juice 1/2 lemon. Season well. Add the turkey to the bowl along with 1 small diced mango and a handful chopped coriander, and mix well. Break 3 Baby Gem lettuces into leaves and serve the turkey on top, scattered with toasted flaked almonds. PER SERVING (12) 126 kcals • fat 7g • saturates 1g • carbs 4g • sugars 4g • fibre 1g • protein 11g • salt 0.2g Minted ham & pea soup shots SERVES 8-12 PREP 15 mins COOK 5 mins Heat 2 tbsp butter in a…

Veggie yakisoba with pickled ginger SERVES 4 PREP 15 mins COOK 15 mins 50g/2oz ginger, peeled and sliced intolong thin strips3 tbsp rice vinegar or white winevinegar4 x 60g nests of egg noodles2 tbsp sunflower or vegetableoil, for frying1/2 red cabbage (about400g/14oz), cored andfinely shredded1 head of broccoli, brokeninto bite-sized florets3 garlic cloves, crushed300g/11oz carrots,coarsely grated4 tbsp teriyaki sauce1 tbsp soy sauce, plus extrato serve6 spring onions, sliced 1 Put the ginger in a small heatproof bowl and sprinkle with a pinch of salt. Heat the vinegar in a large saucepan until it just bubbles, pour over the ginger and set aside. Fill the same saucepan with water and put on to boil. Add the noodles and cook for 3 mins, then drain and rinse under cold water. 2 Heat…

Our Good Food Nation survey revealed that half of us can cook no more than five recipes from memory. This series aims to take that number to 10, continuing with this delicious quiche Caramelised onion quiche with cheddar & bacon Using shop-bought pastry means this takes less than half an hour to prep, while baking it blind gives it a lovely crisp base. Use any leftover pastry to make jam tarts. CUTS INTO 6-8 slices PREP 25 mins plus chilling COOK 1 hr 25g/1oz butter2 large onions, halved andthinly sliced1 tbsp fresh thyme leaves,plus a few sprigs350g/12oz shop-boughtshortcrust pastryplain flour, for dusting200g pack smoked baconlardons300g pot double cream100ml/3 1 /2fl oz milk3 large eggs2-3 pinches of nutmeg, plus extrafor the top140g/5oz mature cheddar, grated 1 Melt the butter…

The Great British Bake Off Christmas Masterclass Two festive ideas from the Bake Off team. Join Mary Berry and Paul Hollywood on BBC Two this month for a special Christmas show Lussekatts These sweet saffron buns are always baked for the Swedish festival of St Lucia on 13 December. The saint, associated with light, is celebrated with a procession of children, led by a girl wearing a crown of candles. MAKES 15 PREP 30 mins plus 41/2 hrs infusing, rising and proving COOK 28 mins 1 tsp saffron strands225ml single cream or full-fat milk2 medium eggs, at room temperature100g slightly salted butter, melted andcooled70g golden caster sugar5g fine sea salt45g raisins450g strong white bread flour, plus alittle extra for dusting10g fast-action yeast 1 Heat oven to 180C/160C fan/gas…

Monday Jamaican red bean soup SERVES 2 PREP 15 mins COOK 30 mins 1 tsp coconut oil or rapeseed oil175g/6oz lean rump steak,finely diced1 small sweet potato, cut intosmall chunks2 small carrots, sliced1 green pepper, deseeded and cutinto small chunks1 celery stick, sliced4 spring onions, thinly sliced4 thyme sprigs, leaves picked400g can red kidney beans in water(no need to drain)600ml/1pt beef stock1/2 tsp ground allspicehot pepper or Scotch bonnet sauce,to taste 1 Heat the oil in a large non-stick pan and stir-fry the beef for 1 min until it just changes colour, then remove with a slotted spoon and set aside. Add all the vegetables to the pan with the thyme and fry in the meat juices for 5 mins until starting to soften. 2 Tip in the beans and…

With the festive season fast approaching, it’s worth stocking up on some quality fizz. We’ve got a special offer for BBC Good Food readers from Laithwaite’s, voted the UK’s number-one wine merchant. Montecampo Prosecco is the perfect example of why Italy’s deliciously soft and fruity fizz has now overtaken Champagne as the UK’s sparkling of choice. Made by the Zonin family (who started adding sparkle to wine lovers’ lives way back in 1821), it has crisp, ripe apricot flavours and a creamy mousse of very fine bubbles. Delicious! ORDER YOUR SIX-BOTTLE CASE FOR JUST £43.99 (usually £65.94) and pay just £10.99 £7.33 a bottle. PLUS, you’ll receive two FREE Dartington flutes (worth £20) to serve it in, and delivery is FREE too. Hurry, there are limited stocks at this exclusive…

Exclusive prices for BBC good food readers Royal Worcester Evesham Vale 20-piece dinner set, only £76.99 (was £234.99), plus p&p* Royal Worcester has been renowned for creating the finest-quality, classically English porcelain for more than 250 years. Highly collectable and loved by millions, the Evesham Vale pattern is immediately recognisable as one of the great dinnerware designs. Elegantly painted in warm tones, this classic porcelain dinner set features the autumnal fruits of Evesham. Order code D7836 The set is dishwasher- and microwave-safe and includes four of each of the following: 27cm dinner plates 21cm salad plates 17cm cereal bowls cups saucers Portmeirion vintage Kellogg’s breakfast set, only £27.99 (was £39.99), plus p&p* Enjoy the most important meal of the day with this vintage-style Kellogg’s breakfast set from Portmeirion, the renowned…

Michele Deville, a travel agent, has recently emigrated from Birchingtonon-Sea, Kent, to Port Moody, outside Vancouver, Canada, with her husband, Jon. This is one of their favourite comfort-food recipes. Smoked sausage pasta bake SERVES 6 PREP 15 mins COOK 30 mins 400g/14oz fusilli (or any otherpasta shape)1 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped140g/5oz smoked pancetta cubes175g/6oz smoked sausage (we usedReflets de France Morteau smokedsausage, available from ocado.com  ),sliced into even-sized pieces1 red and 1 green pepper, deseededand chopped into small chunks190g jar of red pepper pesto125g pack of mozzarella, sliced140g/5oz cheddar, grated50g/2oz Emmental, grated 1 Heat oven to 200C/180C fan/gas 6. Cook the pasta following pack instructions, then drain. 2 Heat the oil in a large saucepan. Add the onion, garlic and…

MORE FESTIVE INSPIRATION The Christmas issue of Easy Cook is on sale now – and it’s fantastic value at just £2.50. It’s packed with more than 100 festive recipes, including James Martin’s stunning Sticky ham and Tom Kerridge’s smart Christmas dinner for four. All the recipes have been tested in the BBC Good Food kitchen, so you know you can trust them. STAY COOL THIS YULE Visit bbcgoodfood.com for essential recipes and advice to take you through the Christmas season. There are quick canapés, last-minute tips for entertaining, and exciting cocktails to make your party sparkle. In charge of Christmas dinner? You’ll also find practical timeplans, simple recipes and step-by-step videos. PLAN A GREAT DAY OUT Getting some dates in your new diary is a brilliant way to beat those…

ON TREND My Street Food Kitchen by Jennifer Joyce (£18.99, Murdoch Books) ‘Recreating food from your travels has never been easier,’ says Cassie Best. ‘Punchy and vibrant, this collection of 150 authentic street food recipes includes tacos, dumplings and gözleme.’ DREAMY CREATIONS Everything Sweet by the Meringue Girls (£18, Square Peg) ‘This book is packed with colourful, fun creations,’ says Miriam Nice. ‘There are childhood favourites, like Fancy flumps, as well as weird and wonderful bakes. I loved the Peanut butter & jelly chocolate fondants.’ CONTEMPORARY VEGETARIAN A Modern Way to Cook by Anna Jones (£25, Fourth Estate) ‘I loved Anna’s first book, and her sequel is already a firm favourite,’ says Jessica Gooch. ‘It’s my go-to for quick, nourishing weeknight suppers and inventive weekend meals with friends.’ TASTE OF…

Peppermint candy cane Battenberg This checkerboard cake makes a stunning gift, and will test any budding baker’s skills to the max! The recipe makes two cakes, so there’ll be one for you to enjoy too. sponges before assembly onlyMAKES 2 cakes, each cuts into 10 slicesPREP 50 mins plus cooling COOK 1 hr 1 tsp peppermint extract2 x 500g blocks fondant icingicing sugar, for dustingpeppermint candy canes,to decorate FOR THE SPONGES 350g/12oz unsalted butter, very soft(take it out of the fridge in themorning), plus a little for greasingthe tin350g/12oz golden caster sugar350g/12oz self-raising flour6 medium eggs1 tsp vanilla extract1 tsp peppermint extractred food colouring paste (we used2 Dr Oetker tubes) FOR THE BUTTERCREAM ICING 280g/10oz icing sugar140g/5oz unsalted butter, very soft1 tsp vanilla extract FIRST MAKE THE SPONGES 1 Heat…

La Tourangelle pistachio oil, £7.95, souschef.co.uk This deep, nutty oil works well with lemon juice in dressings, or drizzled over roasted veg. Olive & orange savoury marmalade, £7.95, eicfinefoods.com An unusual and utterly moreish companion for cheese. It’s delicious with leftover turkey too. Ortiz sardines a la Antigua, £3.45, brindisa.com This lovely tin contains 3-4 sardines that are lightly fried, then preserved in olive oil. Large Christmas selection box, £18.95, chococo.co.uk Imaginative flavours, including mulled wine, using Dorset ingredients. Mixed marshmallow gift box, £6.50, londonmarshmallows.co.uk Truly luxe marshmallow selection including raspberry & toasted coconut and elderflower & blackcurrant. PACK UP YOUR HAMPER Find all sorts of small crates for your hamper – like the one…

The question I get asked at this time of year, without fail, is how I manage my ‘diet’ over Christmas. This makes me want to knock heads together. Who wants to manage their diet over Christmas? The annual splurge is followed by the inevitable January ‘goodwill’, so why bother? You’d have to have the discipline of a monk to choose a satsuma and a few nuts over a handful of chocolates. I want them all, thank you very much. The truth is, Christmas doesn’t have to be unhealthy. Take your classic lunch. Turkey is a low-fat meat, rich in vitamins and minerals, which is served with fibre- and vitamin C-rich potatoes, iron-filled sprouts, carrots packed with beta-carotene and parsnips full of potassium - well, you get the idea. Even homemade…

Classic French menu to serve 6 Comté cheese soufflé Raymond’s roast goose Sautéed potatoes with bacon lardons & persillade Braised chestnuts, apples & Brussels sprouts Raymond’s tarte Tatin There has been a lot going on at Le Manoir aux Quat’Saisons, so chef Raymond is a little late to our photo shoot. Adam Johnson, his development chef, has been in the kitchen since early morning, making sure that everything is cooked to ‘RB’s’ standards - but Raymond still has to check it all, quizzing Adam in minute detail. Finally, he sits down, and the aromas of the food being cooked bring back memories of Christmases past. ‘As I come from a region between beautiful hilly Burgundy and the ragged mountains of the Jura, my childhood Christmases were always white,’ he begins.…

Stollen sour MAKES 4 PREP 10 mins plus soaking and cooling COOK 10 mins 8 sultanas 1 dried apricot, quartered 4 cocktail cherries 4 dried cranberries 1 tsp orange liqueur 150ml/ 1/4pt amaretto 100ml/3 1 /2fl oz freshly squeezed lemon juice (about 2 lemons) 75ml/2 1 /2fl oz Madeira crushed ice FOR THE SPICED SYRUP 100g/4oz golden caster sugar thick strip pared orange zest thick strip pared lemon zest 1 tsp cinnamon 1 tsp mixed spice good grating of nutmeg YOU WILL NEED 4 cocktail sticks 1 First, make the spiced syrup. Put all the ingredients in a saucepan with 100ml water. Heat gently until boiling, then turn the heat off and allow to cool. Strain through a fine sieve into a jug and chill until…

Rustic cooking Poco began in 2004, touring around festivals, until 2011 when Tom Hunt (above), Jen Best and Ben Pryor opened a café in Bristol’s Stokes Croft. Tom and the team offer rustic food, including tapas with a British twist, using organic, seasonal and local produce. Poco’s second café opened in London’s Broadway Market, Hackney, in September ( eatpoco.com ). Tom says: I believe that ingredients are the mark of a good brunch. The taste and quality of a fresh, organic chicken egg is nothing like that of a caged hen - the yolks are bright orange and the texture is so creamy. At Poco, we let our customers know which suppliers and ingredients we use, to assure them of the quality and care we take…

Mixing up your everyday meals is what makes a great home cook. Trying out new ingredients, experimenting with seasonings and serving your new creations to friends and family is all an essential part of growing your culinary repertoire. Available in four tasty variants, each OXO Herbs & More is the perfect pairing of herbs and flavour reductions, conveniently sealed in little pots for freshness, to help you create rich-flavoured meals that your whole family will love. They taste delicious stirred into a wide selection of dishes – from warming winter casseroles to sauces and even vegetable side dishes. OXO Herbs & More Rosemary and Red Wine is the ideal partner to lamb or steak, as well as to the simple and yummy recipes below. You can find out what real…

Hotpoint Dual Flow Oven This clever piece of kitchen tech makes use of Hotpoint’s Dual Flow System, which eliminates hotspots in the oven, meaning that you don’t have to worry about things cooking unevenly – you can get on with other jobs, secure in the knowledge that you’ll get perfect results.…

Take the guesswork out of your pressure-cooking with the Instant Pot - the number-one brand of electric pressure cookers in the US, now available in the UK. The versatile Instant Pot Duo is much more than a pressure cooker. You can cook everything from roasts, soups and stews to risottos and pasta - even desserts! The six-litre Instant Pot Duo has seven different 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. The stainless-steel cooking pot, which is dishwasher safe, can also be used on the hob (except induction) or in the oven.…

Viners sauté pan This large, non-stick, multi-purpose pan is ideal for quick midweek suppers, one-pot family meals, roasting and frying. Made from induction-compatible stainless steel, with a ceramic non-stick interior that will not blister or peel, this versatile pan is suitable for the hob and the oven. It has a glass lid with a large loop handle, so it’s easy to use with oven gloves. Measuring 30cm in diameter, it has a capacity of 3.96 litres, is dishwasher safe and comes with a five-year guarantee. Order code D8552. *Please add £4.95 to your order total for p&p. Viners steamer, strainer and pan This three-piece, stainless-steel multi-cooker set allows you to steam, boil and strain all in one – perfect for healthy and efficient cooking. The multi-tiered set consists of a…

‘It’s never just been about Christmas Day in my house. Growing up in Australia, the build-up was all-important too - the leg of smoked ham being broken into for the first time on Christmas Eve, then lasting at least a week; the house filling up as aunties and uncles came to stay, beds given to the grown-ups and the kids relegated to the bunks on the veranda. Making food for the next week was a big task, but my nanna did it without any fuss. There were always big pumpkin pies and caramel slices, trays of stuffing, pancake mix and meringues, ready for the hungry hordes. I marvelled at the amount of food she was able to provide for everyone who came and went over that Christmas week - and…

1 You’ve eaten the pudding and the paper hats are drooping. Time to get out the Monopoly set. As the dice roll, what drink would you do well to remember? 2 Where would you expect to find a gastrolith? a) The chemist, with the hangover cures. b) In a turkey’s gizzard. c) In a modern gastronomist’s kitchen – it’s ideal for checking cooking times. 3 Stilton is one of the few British cheeses with a PDO status, which means that only cheese produced in certain areas can be called Stilton. What does PDO stand for? And can you name the three counties where Stilton can be made? 4 In 1847, Tom Smith, a London baker, wanted to create an exciting new treat for his Christmas customers. What did he dream…

All our recipes are tested thoroughly, so they’ll work first time for you at home. Most are developed in our Test Kitchen by our cookery team, with extra recipes from food writers, TV chefs or cookbooks - and every single one is tested before being included in the magazine. • We keep ingredients to a minimum and avoid lengthy preparation. • We help you avoid waste by using full packs, cans and jars where possible, or giving suggestions for using up leftovers. • Where possible, we use humanely reared meats, free-range chickens and eggs, and sustainably sourced fish. • We use unrefined sugars (such as golden caster sugar), unless we want white icing. • Where egg size is important, you’ll find it stated in the recipe. • Always use standard…

£10 or under Taste the Difference Pignoletto Brut NV, Vino Spumante, Italy, 11%, £10, Sainsbury’s Ring the changes from Prosecco and try Pignoletto, a little-known Italian fizz we’ll be seeing a lot more of in the future. This light, fresh wine is full of lemon sherbet charm. Acquesi Cortesi Spumante NV, Piedmont, Italy, 11%, £10, Morrisons Another lively alternative to Prosecco – it has the same direct charm, with plenty of soft fruits. The bonus is the packaging, which has a real Christmas party feel. Philippe Michel Crémant du Jura 2012, France, 12%, £7.29, Aldi A regular favourite, Aldi continues to keep up the standards on this classy sparkler. Seven regions in France offer sparkling wines made by the Champagne method – this is the best value. £20 and under…

Ginger cookie sandwiches with lemon mascarpone These cookies are aromatic with wintry spices – cloves, nutmeg and cardamom. MAKES 12–15 PREP 30 mins plus at least 4 hrs chilling COOK 14 mins 100g/4oz unsalted butter, melted50g/2oz golden caster sugar100g/4oz light brown soft sugar25g/1oz black treacle1 large egg1/2 tsp vanilla extract1/4 tsp bicarbonate of soda175g/6oz gluten-free flour blend(I used Doves Farm)1 tbsp ground ginger1/2 tsp ground black pepper1/4 tsp ground nutmeg1/4 tsp ground cloves1/4 tsp ground cardamom (the seedsfrom 3 pods, crushed – see tip, right)75g/2 1 /2oz demerara sugar, to coat FOR THE FILLING 175g/6oz mascarpone 85g/3oz lemon curd 1 To make the cookies, put the butter, sugars, treacle, egg and vanilla in a large bowl and mix together with an electric whisk until smooth and combined. In…

GADGETS & KITCHENWARE Borough Kitchen, Borough Market and Hampstead, London (boroughkitchen.com) For gorgeous gadgetry, this shop is hard to beat. It includes my top buy of 2015 – a Japanese Kai fruit knife (£12) that comes with a sheath, so you don’t need a block. I also love the I Genietti mini stainless-steel grater (£9.50), the Rösle suede BBQ gloves (£18.50) and the Garject (£22) – a nifty Australian-designed garlic press that works without you having to touch the garlic. Ceramica Blue, Notting Hill, London (ceramicablue.co.uk) I adore this shop’s eclectic eccentricity and its vibrant tableware and cookware. I’m not alone – the shop also supplies restaurants, from Ottolenghi to The Ledbury. Ceramics are the big thing, with items like the bestselling watercolour terracotta platter (£33). Other good buys include…

Drink wisely I can tell you to drink a glass of water between each alcoholic drink, but personally, I’m not always that girl. In my world, good-quality Champagne, or red and white wine, is okay. Sweet liqueurs by the bucketload are bad. The main thing is to have some kind of balance but, if you can’t, then do as I do and drink stacks of green and fennel tea the next day. Party peak I often leave a party early – not every time, as I’d never want to offend the host, but before I’m in danger of tucking into the sausage rolls. Beware of canapés Avoid ones in pastry, but if you have to have pastry, go for the filo. Salmon mousse wrapped in smoked salmon, devils on horseback,…

We’re delighted to invite you to a four-course lunch at the Michelin-starred Purnell’s Restaurant in Birmingham. Guests will be welcomed with a Champagne reception followed by an exquisite four-course lunch with coffee and petits fours. Plus, each guest will receive a copy of Glynn Purnell’s first cookbook, Cracking Yolks & Pig Tales (published by Kyle Books, May 2014). About Purnell’s Head chef Glynn Purnell, who has twice won BBC Two’s Great British Menu, is known for his imaginative, modern British cuisine. ‘I am driven by my passion to excite people through food, especially the innovative dishes taken from my childhood experiences,’ he says. As one of the UK’s most creative chefs, Glynn has consistently won awards and accolades throughout his culinary career, first appearing on the Michelin inspector’s radar in…

Christmas tree garlic bread This cheesy pull-apart garlic bread is hard to resist, and will be a hit on your buffet table – although you may want to avoid the mistletoe after tucking into it! If you want to get ahead, you can make the dough on Christmas Eve. Once kneaded, put it in an oiled bowl, cover with cling film and store in the fridge for two days, then bring back to room temperature before shaping and proving. The tomato dipping sauce can also be made ahead and reheated just before serving. SERVES 8-12 PREP 45 mins plus rising COOK 55 mins 500g/1lb 2oz strong white bread flour7g sachet fast-action dried yeast2 tsp golden caster sugar100g/4oz butter, melted (buy a250g pack and use the rest in thegarlic butter)drizzle of…

As the temperature drops outside, one way to raise your spirits is to get busy in the kitchen and share your love of fine food at a seasonal gathering. Laying on a huge spread might seem daunting, but a #hothack can make all the difference, helping you to prepare a veritable banquet in double-quick time. Clever ways to use your kitchen equipment or a few handy preparation hints can free up those all-important final minutes when it comes to getting ready for a party. For example, salmon en croûte will bake perfectly evenly in a Hotpoint Luce Oven without the need to check it halfway through, meanwhile you can stir some mulled wine jellies on the hob and put them aside to set. Then you can whizz up rocket and…

What better way to spend a relaxing Sunday than sat around the table with your friends or family, enjoying a delicious roast dinner? For that special roast, you want the best possible gravy to go with it, such as Bisto Rich Gravy Paste. It’s a concentrated paste made with real meat juices for a lovely rich taste. Choose between Rich Roast Chicken or Roast Beef. As with the recipe here, the Roast Beef gravy is best enjoyed poured generously over roast beef and vegetables – and Yorkshire puddings, of course! To make the gravy, just add boiling water to the paste and whisk until smooth. It’s the taste of homemade, made easy. Roast rib of beef with honeyed carrots and parnips SERVES 4-6 PREP 10 mins COOK 1 hr 40…

Turkey minestrone A warm and comforting soup for wintry days. You could add a drizzle of extra virgin olive oil and a scattering of grated Parmesan, if you like. SERVES 6 PREP 15 mins COOK 40 mins 2 tsp olive oil100g/4oz smoked bacon lardons1 red onion, finely chopped1 carrot, finely chopped1 celery stick, finely chopped2 garlic cloves, finely chopped2 bay leaves2 thyme sprigs300g/11oz celeriac (or any other rootveg), cut into cubes200g/7oz potato, cut into cubes400g can borlotti beans, drainedand rinsed1.5 litres/2 3 /4 pints turkey or chickenstock (fresh is best)350g/12oz cooked turkey100g/4oz orzo75g/2 1 /2oz curly kale, shredded 1 Heat 1 tsp of oil in a large saucepan. Add the bacon and fry over a medium-to-high heat for 4-5 mins or until golden, then set aside.…

PLATE UP LIKE A PRO Microgreens add a professional touch to dishes, but if you can’t find any, you can use herbs instead. Food editor Cassie Best grows herbs on her windowsill, picking them when the leaves are young and delicate. ‘They only take a few weeks to grow, and if you pick sparingly, they will last ages. Purple basil is a favourite of mine.’ ‘Combine cress leaves with smaller-leaved herbs like thyme or Greek basil,‘ adds Assistant food editor Miriam Nice, ‘and scatter them over your finished dish at the last minute.’ ‘A great way to decorate the plate and also add flavour to a dish is to fill chefs’ squeezy bottles with thicker dressings made with mustard, horseradish, redcurrant jelly or a thick balsamic reduction,’ says Miriam. ‘Prepare…

Cheese is a traditional part of the Great British Christmas dinner. I like to serve it after the main course to maintain the savoury flavours of the meal, then move on to the sweetness of dessert. France is considered by many to be the ‘grand fromage’ of the cheese world, but the variety of cheeses produced in the UK now rivals it. I’ve chosen a mixture of British, Irish and Continental cheeses. I always suggest buying fewer varieties of cheese in bigger cuts, as they store much better than lots of small pieces. To cater for all tastes, choose one hard cheese, one blue cheese, one goat’s cheese, one soft cheese, and one that is slightly different or surprising – then there’s something for everyone. Ros Windsor, Managing director, Paxton…

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