BBCGoodFoodUKNovember2015 PDF

THE UK’S BEST-SELLING
FOOD MAGAZINE 101 fabulous

festive recipes
NOVEMBER 2015
Trust
EXCLUSIVE! our recipes
ALL TRIPLE
Nigella TESTED
‘All I want for Christmas –
from pickles to Pavlova’ Gingerbread
cake with
Tom Kerridge caramel icing
‘My ultimate holiday ham’
Paul & Alex

Hollywood
Share a special
menu for two
GET
CRAFTY
Edible gifts
& decorations
99+
BEST BUYS!
Festive food,
cookbooks, gifts,
gadgets & wine
THE CHRISTMAS ISSUE
Make it magical
Party food to share l Fluffy roasties – can’t be beaten!
l
l Glam winter cocktails l Bacon-basted turkey plus sauces, stuffings & sides
Welcome
Whether you’re planning
a full-on family Christmas
or a special day for two, I fnd
that the trick is to do some
planning so that you have the
time to enjoy the preparation
as much as the occasion. Gifts
We’re here to help – this from your
kitchen
issue is packed with inspiring p130
new recipes and plenty of practical know-how.

Filling your freezer now will give you a glow of
satisfaction, as well as a selection of homemade
goodies – turn to page 32 to fnd canapés, desserts
and mains, including a crowd-pleasing fsh pie.
Bakers and kitchen crafters – now’s the time to The
stir up your cake and pudding (p20), and get creative perfect roast
turkey
with our gingerbread Christmas jumpers (p124). p60
These get my ‘offce present’ vote – or encourage

the kids to decorate them for a lucky teacher.
Finally, in the run-up to Christmas, I know I’ll
need some simple meals – check out our quick and
light dishes (p165). They’ll prove to be lifesavers at
this time of year.
Enjoy all your Christmas cooking.
Gillian Carter, Editor
WIN
a set of
baking
SUBSCRIBE THIS MONTH gadgets
p146
AND YOU’LL RECEIVE
NIGELLA’S NEW
COOKBOOK, WORTH £26
For more about this brilliant
offer, turn to page 150.
NOVEMBER 2015 bbcgoodfood.com 3

Editor Gillian Carter Head of production
Deputy editor Elaine Stocks Koli Pickersgill
Art director Production manager
Jonathan Whitelocke Kate Gristwood
PA to Gillian Carter and Head of advertising
Alfe Lewis Emma Bales services Sharon Thompson
Senior food editor Senior ad services
Barney Desmazery coordinator Sarah Barker
Food editor Cassie Best Head of newstrade
Assistant food editor marketing Martin Hoskins
Miriam Nice Newstrade marketing
Commissioning food editor manager Alison Roberts
Jessica Gooch Finance Len Bright
Cookery writer Chelsie Collins Press offce Toby Hicks
Art editor Rachel Bayly Director of International
Designer Suzette Scoble Licensing & Syndication
Picture editor Tim Hudson
Gabby Harrington Licensing & Syndication
Chief sub-editor Art Young international@immediate.
Senior sub-editor co.uk
Fiona Forman
Feature writer Chairman
Holly Brooke-Smith Stephen Alexander
TV editor Kathryn Custance Deputy chairman
TV recipes Petra Jackson Peter Phippen
Nutritional therapist CEO Tom Bureau
Kerry Torrens Group publishing director
Wine editor Alfe Lewis
Sarah Jane Evans MW
bbcgoodfood.com
Speciality food consultant
Head of Digital content
Henrietta Green
Hannah Williams
Thanks to Liz Baird, Sara
Deputy editor
Buenfeld, Tania Cagnoni,
Roxanne Fisher
Alex Davidson, Katy Gilhooly,
Senior writers
Hugo Harrison, Dom Martin,
Lily Barclay,
Tracy Muller-King, Odhran
Natalie Hardwick
O’Donoghue, Sienna Rodgers,
Product manager
Todd Slaughter, Jack Tennant
Mariana Bettio
Digital assistant
Publishing director
Sarah Lienard
Simon Carrington
Brand executive
Senior marketing
Natasha Gandotra
and events executive
Group head Digital sales
Chris Pearce
Anna Priest
Reader offer manager
Liza Evans liza.evans@ Magazine editorial
immediate.co.uk advisers
Subscriptions director Donna Clark Acting Head
Jess Burney of Commissioning, factual
Subscriptions marketing features & formats,
99
manager Lynn Swarbrick BBC One and BBC Two
Digital marketing manager Tam Fry Spokesman, Stuffed festive porchetta and Black & white rice
Phil Byles National Obesity Forum salad with cumin-roasted butternut squash
Valentina Harris President
Advertising director of Les Dames d’Escoffer
Jason Elson International, London
Contents November 2015

Group head Display Clare McGinn Head of
Catherine Nicolson Network Radio & Music
Senior Display sales Production, Bristol
executive Rosie Bee Aisling O’Connor
Display sales executive Commissioning Executive
Abigail Snelling Daytime (BBC Television)
Classifed sales executive
Tim Bennett BBC Worldwide, UK On our cover this month
Publishing
Regional agency sales
Nicola Rearden
Inserts Harry Rowland
Director of consumer
products and publishing
Andrew Moultrie
Get ahead Festive entertaining
Advertising enquiries Publishing director 20 Stir it up Enjoy time in your kitchen baking 82 Just for two Paul and Alex Hollywood
020 7150 5044 Chris Kerwin your cake, pudding and mince pies share a special Christmas Eve menu
Head of Print & Brand editorial director
Partnerships Christine Hayes 32 It’s a breeze to freeze Make entertaining 90 Tom’s holiday ham Tom Kerridge’s
Nicola Shubrook Director of editorial
Project manager
easier with freeze-ahead canapés, mains exclusive recipe for glazed roast ham
governance
Emily Griffn Nicholas Brett and glamorous desserts 94 Bring a dish! Celebrate with this relaxed,
Senior Partnerships Publishing coordinator
executives Emma Newman, Eva Abramik uk.publishing@ 52 Books for cooks Find the perfect gift to modern menu
Adam Reynolds bbc.com inspire every type of cook 105 Start in style James Martin adds a chef’s
touch to three sumptuous starters
How to contactWrite
Subscription enquiries
usBBC Good Food, The Big Day 110 Final fourish Decadent desserts that
and back issues
For any subscription enquiry
Immediate Media Company
Limited, Vineyard House,
58 Lunch is served! Fabulous new ideas for you can prepare ahead
or to tell us about changes of 44 Brook Green, all your favourites – Crispy bacon-basted 210 Winter cocktails Classic drinks with
name or address: Hammersmith, London W6 7BT
Call 01795 414754 Website enquiries turkey and best-ever roasties, with a dash of Christmas sparkle
Email bbcgoodfood Call 020 8433 1826 stunning sides and all the trimmings
@servicehelpline.co.uk
Write BBC Good Food,
Email goodfood
website@bbc.com 72 Break with tradition Three top chefs Makes & bakes
Building 800, Guillat Avenue,
Kent Science Park,
Reader offer enquiries
Call 020 7150 5358
create impressive alternative centrepieces 122 We love gingerbread Gorgeous bakes
Sittingbourne, Kent ME9 8GU Email liza.evans@ celebrating the season’s iconic spice
Recipe enquiries immediate.co.uk
and letters page BBC Good Food Shows 130 Have a crafty Christmas Homemade
Call 020 7150 5022 For tickets: gifts to treat family and friends
(Mon-Fri, 9.30am-5.30pm) Call 0844 581 1354
Email enquiries@bbcgood General Show enquiries: 136 Festive fancies Simple bakes including
foodmagazine.com Call 020 3405 4286
Rudolph shortbread to make with the kids

171 Simple, speedy
midweek meals 36 Roast sweet potato & onion
tart with goat’s cheese
14 Nigella’s festive
food wishes
Everyday Every month READER

166 9 Recipe index and menu planner

Simple winter suppers No-fuss meals,
all ready in 20 minutes or less 12 Enjoy more Good Food Find us online
Just for you OFFERS
175 Take it to 10 Expand your recipe and at the BBC Good Food Shows DINE IN STYLE
repertoire with this hearty beef stew 17 What’s cooking News, reviews and buys Great savings on
177 Comfort & joy Easy puddings the whole 145 In next month’s issue Sneak preview 56-piece cutlery
family will love 150 BBC Good Food subscriber offers sets and a 16-piece
153 Chefs’ specials Recipes from TV shows dinnerware set
Good reads 182 Christmas cook school Timeplans, p163
14 Exclusive Nigella’s must-haves advice and ideas for your cheeseboard
55 Food lovers’ weekend Lyon 194 Classified advertisements
129 Sugar & spice How humble gingerbread 208 From your kitchen Your letters and photos
became a global favourite 209 Reader recipe Caulifower & chestnut soup
Shopping
47 Gifts galore! Perfect pressies, large and Top-quality meat Half-price bedding
small, for the food lovers in your life Make our cover recipe – p126 Half-price Butcher’s Luxury duck-feather
146 Top baking gadgets Bake Off winners Cover photograph Steak Selection p181 toppers p185
pick the best. Plus, win the complete set TOBY SCOTT
Just 44.99
188 The big festive food test The Good Food Recipe CASSIE BEST
A handy four-step
team rates this year’s best buys Food styling
ladder that’s safe
193 Special deliveries Mail-order shopping SARAH COOK and
and easy to use
195 Cheers! Christmas wines and fzz CASSIE BEST
around the home
Styling
p192
SARAH BIRKS
6 bbcgoodfood.com NOVEMBER 2015

A  
.
S. T’   ,
F  - C.
W        ,
M        .
W       ,
I         .
M    .
.
This month’s recipes and menus
RECIPE KEY Healthy option Low fat Gluten free Suitable for freezing
Sides & sauces Poultry

Best-ever roast potatoes 62 Chicken quesadillas with mango
Buttered toast bread sauce 70 salsa 166
Creamed sprouts with Crispy bacon-basted turkey 60
chestnuts 64 Griddled chicken with edamame
Festive red cabbage 64 mash 171
Ginger & orange-glazed baby Orange-stuffed Christmas
carrots 64 duck 85
Griddled chicory 76
Honey-crushed swede 92 Baking & gifts
Parsnip croquettes 74 Alaskan yule log 42
Persian cranberry sauce 70 Almond-topped mince pies 30
Pickled red onions 40 Basic gingerbread 124
Pigs in puff pastry blankets 67 Buttered rum Christmas
Potato rösti cakes with sage cake 24
leaves 87 Chocolate chestnut yule log 157
Raita 72 Chocolate nut butter cups 131
Red wine jelly 87 Christmas morning stollen
Salted maple-roasted muffns 141
parsnips 64 Clementine poppy seed
Sticky Port gravy 70 loaf 143
Stuffng baubles 62 Cocktail truffe selection 132
Triple nut & apple stuffng MAKE OUR COVER RECIPE
balls 64 Gingerbread cake with caramel
biscuit icing 126
Meat & game Gingerbread jumpers 124
Beef fllet with red wine Gingerbread wreath 126
sauce 74 Hazelnut brownies 144
Beef in red wine with melting Hot chocolate set 134
onions 175 Midwinter candle cake 27
30 Candied roast ham with Quick-to-mix mincemeat 30
cranberry & star anise Rich sweet shortcrust
Canapés & cocktails Starters, soups & salads sauce 92 pastry 30
Mini chicken fajitas 34 Arancini patties 158 Chapati egg rolls 166 Rudolph shortbread 138
Niçoise toasts 34 Baked Camembert with bacon- Chestnut & bacon linguine 171 Sparkling snowfetti cake 29
Pomegranate rosemary wrapped breadsticks 141 Hasselback jacket potatoes 167 Sparkly bauble cake 27
spritzer 210 Black & white rice salad with Mexican pulled pork tacos 40 Sugar charms 132
Spanish skewers 34 cumin-roasted butternut Poached egg, pastrami &
White Christmas 210 squash 101 avocado bagels 172 Desserts
Winter whiskey sour 210 Caulifower & chestnut Pork, lime & cashew stir-fry 169 Berry good frozen yogurt 159
soup 209 Stuffed festive porchetta 99 Bread & butter pudding 178
Vegetarian Chicken liver pâté 108 Venison sausage & chestnut Chai coconut & mango creams 113
Butternut squash & lentil Goat’s cheese, pear & candied casserole 36 Chinon apple tarts 88
dhal 165 pecan salad 108 Chocolate orange cheesecake 42
Caulifower & chestnut Roast root houmous 158 Fish & seafood Clementine, cranberry &
soup 209 Smoked salmon carpaccio 108 Harissa prawns with warm tahini pistachio meringue wreath 114
Roast sweet potato & onion tart Spiced parsnip & spinach chickpea salad 172 Double chocolate profteroles
with goat’s cheese 36 soup 154 Lobster, green bean & radicchio with salted caramel cream 114
Shukhi – warm beetroot & salad 84 Gooey toffee puddings 44
mushroom salad 96 Luxe fsh pie 40 Mandarin-in-the-middle
Spiced parsnip & spinach soup 154 Parsley & walnut salmon with Christmas pud 22
Truffed parsnip & brioche kale salad 169 Ponche de crème bread
pudding with hazelnut & thyme Spiced salmon coulibiac 72 pudding 102
butter 76 The best apple crumble 178

Be inspired! Get the best
Two menus for festive from our recipes
get-togethers using In each issue we promise you tested recipes
recipes from this issue you can rely on, and include tips and advice to
make your cooking easier.
Smart vegetarian menu for 6 All our recipes are tested thoroughly, so
they’ll work frst 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 l Always use standard measuring spoons,
being included in the magazine. and never mix metric and imperial
measures.
l We keep ingredients to a minimum and Please note that recipes created for
prep time no longer than it needs to be. Advertisement features are checked by
l We help you to avoid waste by using full our cookery team but not tested in the
Shuki – warm beetroot & Truffed parsnip & packs, cans and jars where possible, or give Good Food Test Kitchen.
mushroom salad p96 brioche pudding p76 suggestions for using up leftovers.
l Where possible, we use humanely reared l Visit bbcgoodfood.com for advice on
meats, free-range chickens and eggs, and healthy eating and special diets, online
sustainably sourced fsh. conversion charts and thousands more
l We use unrefned sugars (such as golden triple-tested recipes.
caster sugar), unless we want white icing. You can also follow us on
l Where egg size is important, it is stated in facebook.com/bbcgoodfood,
the recipe. Instagram and Twitter @bbcgoodfood.
Helping you to eat well fat, sugar and salt are salt, with 1.5g or less; and low
Griddled chicory p76 Clementine, cranberry & All our recipes are analysed maximum daily amounts. in sugar, with 15g or less.
HEART
pistachio meringue by a nutritional therapist on HEALTHY Low in saturated fat,
wreath p114 a per-serving basis. Each What our recipe with 5g or less per serving;
recipe analysis includes listed symbols mean low in salt, with 1.5g or less;
EASY
ingredients only, excluding Simple recipes that and high in omega-3.
Relaxed drinks party for 8-10 optional extras such as everyone can make, even
LOW
CAL 500 calories or less per
seasoning and serving beginners. main course; 150 calories or

A LITTLE EFFORT
suggestions. Requiring a little less for a dessert.
2 OF 5
Simple changes can make more skill – such as making A DAY The number of portions
a recipe healthier – such as pastry. of fruit and/or veg contained

MORE OF A CHALLENGE
removing chicken skin after Recipes in a serving.
CALCIUM FOLATE FIBRE VIT C IRON
cooking, or using a low-salt aimed at more experienced
OMEGA-3
stock. If you serve the portion cooks, who cook for pleasure Indicating recipes that
size suggested, you can work and like a challenge. are good sources of vitamins
out how each recipe fts into Suitable for vegetarians or nutrients.
Find our festive cocktails Baked Camembert GLUTEN
your day-to-day diet by But always check labels on FREE This indicates a recipe
on p210 and party with bacon-wrapped
comparing the fgures with ingredients such as cheese, that is free from gluten,
wines & fzz on p195 breadsticks p141
the Reference Intake (RI). pesto and curry sauces, to but excludes any serving
ensure they are suitable. suggestions. For more
Reference Intake (RI) Not suitable for freezing information on gluten-free
The RIs are a guide to Suitable for freezing cooking, visit coeliac.org.uk.
the amount of energy Unless otherwise stated,
(kilocalories), fat, saturated freeze for up to three months. • We regret that we are
fat, carbohydrate, sugar, Defrost thoroughly and heat unable to answer medical/
protein and salt that an adult until piping hot. nutritional queries.
should consume each day: • For thousands more of
Energy 2,000 kcals, Protein Understanding our our tested recipes, plus
Mexican pulled pork Chocolate nut butter 50g, Carbohydrates 260g, healthy symbols ‘how to’ cookery videos
LOW
tacos p40 cups p131 Sugar 90g, Fat 70g, Saturates FAT 12g or less per serving. and healthy eating advice
GOOD
20g, Salt 6g. 4 YOU Low in saturated fat, with from the experts, visit
The RIs for fat, saturated 5g or less per serving; low in bbcgoodfood.com.

LIVE SHOWS l ONLINE l MOBILE & MORE
There are so many ways to enjoy Good Food, in the kitchen and on the move
VEGETARIAN CHRISTMAS GET AHEAD OF THE GAME
This special collection of our best We’ve got all you need for Christmas
festive veggie recipes is on sale now, at bbcgoodfood.com. Our brand-new
featuring impressive Christmas main infographic shows you what you can
courses and lots of modern ways with make ahead and freeze, while our
seasonal vegetables. There are also Christmas countdown calendar
recipes to take you through winter, highlights key food prep days.
including quick suppers, vegan dishes, There’s also a festive timeplan,
party food make-and-mature cake recipes, and
and bakes. DON’T MISS OUR WINTER SHOWS advice on the best equipment to get
Why not Looking for festive inspiration? Then head to one of our you through your Christmas cooking.
ask your BBC Good Food Shows. See Paul Hollywood and Mary Berry
newsagent (above left) do Christmas lunch, get tips from turkey-carving
to order you experts, and stock up on presents for the foodies in your
a copy, or life. Michel Roux Jr (above right) and Tom Kerridge are
download among the chefs appearing from 13-15 November in
the digital London and 26-29 November
edition from in Birmingham. Visit
the Apple bbcgoodfoodshow.com or turn
App Store. to page 118 to fnd out more.
Let us know what you think BBC Good Food Magazine Reader Survey
and win an iPad Mini!

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All I want for Christmas…
As Nigella returns to our screens this month, cooking food to nourish body and
soul, she shares her festive must-haves with us. Catch her series on BBC Two,
plus a Christmas special next month for more inspiration and recipes
Portrait Debra Hurford Brown Illustrations Erin Ellis

I’ve got a new recipe for mine that’s fudgy with dates, treacly
with marmalade, sumptuously dark, and happens to be
gluten and dairy free – which means that it has almost
universal appeal. For me though, the gorgeousness of the
taste is the lure. It is also very easy, because everything is
melted together in a saucepan before being transferred
to a tin and baked, and you can do it at the last minute.
Delicious and easy are the bywords!
I’m the condiment queen at Christmas, and

I make quick pickles that don’t involve hours
of faffng. I give them as presents, but keep
plenty to eat with roast meats, cold cuts and
cheese, or to spruce up the many meals that
need to get onto the table. My Quick-pickled
beetroot with ginger is fabulously festive, but
I have others up my seasonal sleeve too!
I have a new recipe that is now

frmly part of my Christmas
Eve repertoire. My Slow-
cooked black treacle ham There are more ways to eat sprouts than as
pretty much cooks itself, and chestnut-studded accompaniments to Christmas
is as glorious to eat as it is lunch. My Stir-fried rice with double sprouts,
undemanding to make. chilli & pineapple is welcome as a hangover
salve or a veggie respite from this great meat
feast – although it’s wonderful with leftover
ham. It works well hot or cold.
I’ve never failed to get a Pavlova on the table Ever since I was a small child and got a
at this time of year, and I never want to. My pomegranate in my stocking, I’ve always
Lemon Pavlova is a thing of beauty. I scatter associated Christmas with these beautiful
toasted faked almonds on top, but at Christmas fruits with jewel seeds. I keep bowls heaped
these can be substituted with ruby-red with them, like edible decorations, and
pomegranate seeds. I also scatter the seeds in salads and over
puddings to give as much food as I can
a gleaming festive fourish.
Nothing says Christmas treat to me

more than candied chestnuts. They Christmas in my house means Quality
are an extravagance, but I wouldn’t Street and Peppermint bark. The latter
feel it was Christmas without a small is an American tradition, which I’ve This means Maple-roast parsnips
jar in the house. I also buy the cheaper adopted more recently. I always have for Christmas lunch, and a Spiced
broken ones, and sprinkle them over a few tins for me, and plenty to give parsnip & spinach soup throughout
ice cream for an instant dessert. friends as Christmas presents. the season.
Not the plant but my

I’ve made edible tree decorations
Christmas Day cocktail: I never want to branch out for Christmas
with my children since they were little,
for each bottle of Prosecco or dry lunch and start serving up goose. For
and now they are the essential ritual
sparkling white wine, add 125ml me, it has to be turkey, and my special
announcing that Christmas has begun!
orange liqueur and 500ml cranberry pre-roasting brine makes it extra juicy.
juice. It’s stronger than it tastes! The leftovers are just as important: Simply Nigella is on BBC Two from
I make sandwiches with good white 2 November. Find the recipes mentioned
bread, leftover cranberry and bread here in Nigella’s new book – turn to page 150 for
sauces and English mustard. our fantastic offer if you subscribe this month.

What’s cooking
Holly Brooke-Smith brings you this month’s news and best buys
STUNNING TREND
SPOTTER
SAVOURY PIES
This year, no festive buffet will
feel complete without a hand-
decorated savoury pie. You’ll see GF LOVES…
all kinds of twists on this British This Pudsey adult apron, l
classic as Christmas specials

fnd their way onto supermarket
designed to raise money
shelves. We love these two: for Children in Need on
• Collection Christmas pork pie, 13 November (£15.99,
£4/275g, Marks & Spencer
Chestnuts, bacon, thyme and Lakeland).
British pork encased in charming Find bake sale inspiration at
pastry puds (right). bbcchildreninneed.co.uk, plus lots
• Three-bird pie, £12/850g, more recipes at bbcgoodfood.com.
Waitrose
This makes a proud centrepiece:
turkey, pheasant and duck liver HOLLY’S
pâté, layered with pork, and
topped with cranberries and TROLLEY
glazed pastry holly leaves. Bone-in smoky chorizo chicken
Fancy making your own? Find joint, £7, Asda
our Chicken, apricot & pork pie From Asda’s new slow-cook pouch
at bbcgoodfood.com. And look range – simply pour the contents into
out for a new recipe from John your slow cooker and add water. Can
Torode in next month’s issue – also be cooked in a conventional oven.
Cranberry-topped game pie. Tyrrells Merry Crisp-mas,
£2.99/125g, Tesco
The naturally red and white potatoes
FAR LEFT
in this limited-edition pack are a bit of
The Ferguson’s
Gang trio all had
seasonal fun. Ready salted, available
pseudonyms until 31 December.
– here are Bill Rude Health Ultimate Almond
Stickers, Shot organic almond milk, £3.45,
Biddy and Planet Organic
Black Mary
Made with just almonds and spring
Ferguson’s
water, this is an almond milk for
Gang, by Polly
purists – and it tastes great.
Bagnall and
Sally Beck,
is published
by Pavilion,
£15.99.
NATIONAL TREASURES endowing them to the Trust. Eccentric and

fun-loving, they never did anything without a
As part of the National Trust’s 120th birthday year decent lunch. Fortnum & Mason delivered meals
celebrations, a remarkable book tells the story of to their HQ at Shalford Mill near Guildford and,
Ferguson’s Gang, a band of women determined at Christmas, they tucked into braised pheasant
to save Britain’s rural landscapes and historic with chestnuts and chipolatas.
buildings from the threat of destruction. Their menus and their amazing exploits
In 1927, three women set about buying are revealed in this fascinating book about
historic buildings and tracts of the Cornish coast, three inspiring women.

Get ahead
Do some of your Christmas cooking and shopping
now, while you have the time to enjoy it

Stir it up
Jane Hornby shares new festive ideas
for you to try on Stir-up Sunday – the
22
NOVEMBER
Stir-up
Sunday
traditional day for Christmas baking

Photographs Will Heap
Midwinter candle cake, p27

Get ahead
Almond-topped
mince pies, p30

Mandarin-in-the-middle Poke several holes in the mandarin, then
Christmas pud add to the syrup along with the liqueur.
This isn’t as tricky to make as you Cover with the parchment again and
might think. The mandarin is simmer for 45 mins, turning the
lightly candied, which creates mandarin halfway through. By the end
a tender, syrupy fruit centre that of cooking it will be a little translucent
oozes orangey juices as you cut and have a dark orange colour. Leave to
the pudding. If you just want cool in the syrup (overnight is fne).
a plain Christmas pudding, simply 4 To make the pudding, grease a
leave out the mandarin. 1.5-litre pudding basin, then scatter over
the 2 tbsp sugar. In a large bowl,
1 OF 5
EASY A DAY combine the dry ingredients and a pinch
SERVES 8-10 PREP 30 mins plus at least a few of salt. Coarsely grate the butter, and
hours soaking COOK 8 hrs 15 mins (or longer in a fold into the fruit with the dry
slow cooker) plus reheating ingredients, followed by the eggs.
5 Fill the basin one-third full with the
cream or brandy butter, to serve fruit mix, then nestle the mandarin into
Make a wish
FOR THE FRUIT it. Pack the rest of the mix around and
140g/5oz each raisins, sultanas and on top of the mandarin and smooth
currants over. You may have some mix left over,
How did the Stir-up Sunday custom begin? 140g/5oz glacé cherries, halved depending on the size of the basin.
Clare Hargreaves delves into the history 50g/2oz blanched almonds, chopped (If you’re not using the mandarin, just
1 medium Bramley apple, peeled, cored press it all in as you’ll have more room).
6 Tear off a sheet of foil and a sheet
Y
ou have your basin, wooden spoon, dried and grated to give 175g/6oz fesh
fruit and spices Ð but why are you making 50ml/2f oz orange liqueur (I used of baking parchment, both about 30cm
your Christmas pudding on the last Sunday Cointreau) long. Butter the baking parchment and
before Advent? The name Stir-up Sunday derives 150ml/1/4pt medium or sweet Sherry use to cover the foil. Fold a 3cm pleat
from the Anglican ChurchÕs collect for the day in zest and juice 1 orange in the middle of the sheets, then put
The Book of Common Prayer, which starts: ÔStir FOR THE PUDDING over the pudding, buttered baking
up, we beseech thee, O Lord, the wills of thy 140g/5oz cold butter, plus extra, parchment-side down. Tie with string
faithful people; that they, plenteously bringing softened, for greasing under the lip of the basin, making a
forth the fruit of good works, may of thee be 175g/6oz dark muscovado sugar, plus handle as you go. Trim the parchment
plenteously rewarded.Õ 2 tbsp for coating the bowl and foil to about 5cm, then tuck the
The words of the prayer and its timing coincided 175g/6oz fresh white breadcrumbs foil around the parchment to seal.
with pre-Christmas preparations, which evidently 140g/5oz self-raising four 7 To cook the pudding, sit it on a
stirred a sense of humour in someone in the late 1 heaped tsp ground mixed spice heatproof saucer in a very large
Victorian period, and the link was made. But 2 large eggs, beaten saucepan, and pour in just-boiled water
thereÕs debate about just how long-standing the FOR THE MANDARIN MIDDLE to come halfway up the side of the
ÔtraditionÕ is. Some food historians, including 1 frm mandarin or large seedless basin. Cover and steam for 6 hrs, topping
Annie Gray, a panellist on BBC Radio 4Õs The clementine, weighing about 140g/5oz up the water occasionally. Alternatively,
Kitchen Cabinet, believe itÕs a lot more recent. 400g/14oz white granulated sugar place in a slow cooker, pour hot water
ÔStir-up Sunday seems to have originated as (it must be white for colour) halfway up the side of the basin and
a Victorian joke,Õ says Annie. ÔIt gained currency 2 tbsp orange liqueur cook on High for 81/2 hrs. Leave the
between the wars as people looked back with pudding to cool, and leave in a cool, dark
nostalgia to a rose-tinted past. And once 1 First, prepare the fruit. In a large place to mature. To reheat, steam in a
re-invented as a genuine tradition rather mixing bowl, combine the dried fruit, pan for 1 hr or remove the foil and
than a joke, the myth slowly gathered pace.Õ cherries, almonds and apple with the parchment, cover with cling flm and
According to ÔtraditionÕ, members of the family alcohol and the orange juice and zest. microwave on Medium for 10 mins. Cut
take it in turns to stir the pudding while each Cover with cling flm and leave for at the pudding with a sharp serrated knife,
makes a wish. But Annie says that in Victorian least a few hrs, or overnight if you can. so that the mandarin stays in place and
times, this seems unlikely. ÔThe involvement of a 2 Next, prepare the mandarin. Put it in everyone gets a piece. Serve with
whole family in making a dish doesnÕt ring true Ð a pan, cover with cold water, then cover cream or brandy butter.
in houses with servants, for example, children the surface with a scrunched-up piece of PER SERVING (10) 711 kcals • fat 16g • saturates 8g •
Black and white photograph ALAMY
were rarely welcome in the kitchen,Õ she says. baking parchment. Bring to the boil and carbs 142g • sugars 101g • fbre 3g • protein 8g • salt 0.8g
But whatever the origins, Annie believes that cook for 30 mins or until completely
Stir-up Sunday has its merits. ÔItÕs a jolly ritual, tender when poked with a cocktail stick. Tip
and if it encourages people to cook, why shouldnÕt Remove the mandarin from the water,
we accept it as a fun, modern tradition?Õ keeping 300ml of the cooking liquid in Save the cooking syrup – keep it in
â Do you cook on Stir-up Sunday? We’d love to the pan. Set aside the mandarin. the fridge – and use as a sweet base for
hear your stories and see your photos. Get in 3 Add the sugar to the cooking liquid mulled wine or festive cocktails.
touch at the addresses on page 209. in the pan and heat gently to dissolve.

Get ahead

Icing your cake
FOR THE FRUIT
150ml/1/4pt cloudy apple juice Now you’re ready to
50g/2oz unsalted butter cover and ice your cake
2 tbsp maple syrup
5 tbsp dark rum A LITTLE EFFORT
800g/1lb 12oz mixed dried fruit (the TAKES 30 mins plus drying
kind that includes mixed peel) COVERS a 20cm/8in round cake
175g/6oz dried cranberries
TO FEED THE CAKE (each time) 4 tbsp apricot jam, warmed and sieved
2 tbsp dark rum icing sugar, sifted, for rolling out
1 tbsp maple syrup 750g/1lb 10oz natural marzipan
cooled boiled water or colourless alcohol
1 Start with the fruit. Pour the apple 750g/1lb 10oz white sugarpaste
juice into a saucepan and bring to a (fondant) icing
simmer. Add the butter, let it melt, then
take off the heat and add the syrup and 1 Sit the cake on a large fat plate or
rum. Put the mixed fruit and cranberries board and brush a thin layer of apricot
into a large bowl, pour over the hot rum jam over the top and sides.
mix, then cover tightly with cling flm 2 Dust the work surface with icing sugar.
and leave overnight. Lightly knead the marzipan until pliable,
2 The next day, heat oven to then roll out in one direction, turning the
160C/140C fan/gas 3. Grease and marzipan 90 degrees every few rolls
double-line a 20cm round, deep cake tin and keeping the pressure even. Keep it
with non-stick baking parchment. Beat in a circular shape, reshaping it if needed
the butter and sugar together until as you go. When large enough (about
creamy and pale, then gradually beat in 35cm across for a 20cm cake), lift over
Your basic cake recipe the eggs until light and fuffy. If the mix
starts to split or look lumpy, add 1 tbsp of
the cake. Smooth the top and sides with
your palms and trim with a knife. If you
Buttered rum the four and keep beating. Sift in the have time, leave to dry overnight.
Christmas cake four, spices and 1/4 tsp salt, and fold in 3 Clean the work surface and rolling pin.
If you’ve indulged in a cup of hot using a large spoon. Fold in the orange Using a pastry brush, lightly brush the
buttered rum in winters past, zest, nuts, soaked fruit and soaking liquid. sides with cooled boiled water or alcohol,
you’ll know what treats this cake 3 Spoon the batter into the tin, level the then cover with the sugarpaste icing,
has in store. Rum, apple juice and top, then make a slight dimple in the rolling it in the same way. Lift onto the
maple syrup – plus plenty of fruit, middle using the back of the spoon. cake, then work your way gradually
nuts and cranberries – make for Bake for 1 hr 30 mins, then reduce oven around, smoothing out any folds with
a crowd-pleasing Christmas cake to 140C/120C fan/gas 1 and bake for a your palms to avoid wrinkles forming.
that improves as it keeps. further 1 hr 45 mins or until it has risen, Polish the icing with the palms of your
Soak the fruit the night before so is a dark golden colour and a skewer hands (or a proper cake smoother) for a
you’re ready to stir up on Sunday. inserted into the middle of the cake smooth fnish. Trim with a sharp knife.
comes out clean. Put the tin on a cooling
1 OF 5
EASY A DAY rack and leave until warm. TO COVER THE TOP OF A CAKE ONLY (AS
SERVES 15-20 PREP 30 mins plus overnight 4 To feed the cake the frst time, use WITH THE MIDWINTER CANDLE CAKE)
soaking COOK 3 hrs 15 mins a cocktail stick to poke all over the top Use 500g marzipan and 500g
of the warm cake. Stir together the rum sugarpaste, and roll both into a 20cm
225g/8oz unsalted butter, softened, and maple syrup, then slowly spoon circle. Brush jam on the top of the cake.
plus extra for greasing over the cake. Cool completely, then Once the cake is topped, use a
225g/8oz light muscovado sugar remove the baking parchment, wrap straight-sided glass or jar to rub around
4 large eggs, beaten loosely in clean baking parchment the marzipan and icing to make them
225g/8oz plain four and store in an airtight tin. Feed the fush with the cake. If they’re not quite
2 tsp ground mixed spice cake every week to 10 days until you big enough, rub the top of the icing with
zest 1 small orange decorate it. the fat of your hands to make it spread a
85g/3oz pecan nuts or walnuts, PER SLICE (20) 421 kcals • fat 16g • saturates 8g • little, then use the glass or jar to smooth it.
toasted, then roughly chopped carbs 59g • sugars 50g • fbre 2g • protein 4g • salt 0.2g Turn over for three ways to decorate }

Get ahead
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Get ahead
Three ways to decorate your cake

1 Midwinter candle cake
Covering just the top of the cake
2 Loosely tie the ribbon around the
middle of the cake, then drop a
with marzipan and icing is easier cinnamon stick at 12, 3, 6 and 9 o’clock
for first-time cake decorators, between the ribbon and the cake.
yet still looks impressive. One by one, fll in the gaps with the
remaining cinnamon sticks. When they
1 OF 5
EASY A DAY are all upright, tighten and tie the ribbon
SERVES 15-20 TAKES 30 mins in a knot – you may fnd a second pair of
hands helpful for this bit.
20cm/8in Christmas cake, top 3 Separate the bay into 3-leaf sprigs,
only covered with marzipan then insert into the icing (I fnd the
and sugarpaste (see Icing your leaves look best if they all swirl around
cake, p24) in the same direction). Add the rosemary,
FOR THE DECORATION bending the stems a little to help if you
3 unscented tea lights, in metal cases need to, then fll in any gaps with single
35-40 cinnamon sticks, 8cm/31/4in bay leaves. (Make sure that no leaves
long (available from amazon.co.uk) hang over or near where the candle
ribbon, about 120cm/48in long fames will be). When ready to show
bay leaf sprigs off your cake, light the candles. Don’t
rosemary sprigs leave the cake unattended.
PER SERVING (20) 518 kcals • fat 17g • saturates 8g •
1 Arrange the tea lights in a triangle on carbs 79g • sugars 69g • fbre 2g • protein 5g • salt 0.2g
the top of the cake. Mark their positions
by pressing down lightly into the icing,
then cut out and remove three circles
from the icing, going right down to the
marzipan. Insert the candles.
2 Sparkly bauble cake

Bright and with a good dose of
1 Using the cutters, cut out shapes
in the icing, pressing down as far as the
kitsch, this is my modern take marzipan, then removing the middles.
on mid-century Christmas cake To make teardrop and bird shapes, use a
decoration. If you follow this design, small sharp knife to cut points above
I recommend having a quick sketch and below or to the sides of the circles.
on a piece of paper the same size as 2 Mix the icing sugar and egg white
the cake top, using the cutters you to make a thick but fowing icing. Split
have as a guide for size and layout. it roughly between fve pots – leave one
white, then colour the others. Flood
1 OF 5
A LITTLE EFFORT A DAY each shape with a different colour, then
SERVES 15-20 TAKES 1 hr plus drying time add some coloured balls and leave to
set. A pair of craft tweezers will help
small round cutters in different sizes if you want the balls to be in a design
(or you can use the ends of large rather than just scattered over.
piping nozzles) 3 Add a dab of black colouring to the
200g/7oz icing sugar, sifted, plus remaining white icing to make it grey,
a little extra and add a little more icing sugar to
1 large egg white thicken it. Spoon into the piping bag,
assorted gel food colourings (I used snip off the end, then pipe on the strings,
purple, yellow, pink, green and black) bows and stars or snowfakes. Tie the
coloured sugar balls (you can buy ribbon around the base of the cake
a mix of colours online) and leave to dry.
disposable piping bag PER SERVING (20) 777 kcals • fat 25g • saturates 9g •
about 120cm/48in matching ribbon carbs 121g • sugars 110g • fbre 2g • protein 9g • salt 0.3g
20cm/8in Christmas cake, covered
with marzipan and sugarpaste
(see Icing your cake, p24)

Get ahead
3 Sparkling snowfetti cake

Bring a little magic to your
cake with a simple homemade
snow globe.
1 OF 5
EASY A DAY
SERVES 15-20 TAKES 1 hr plus drying
20cm/8in Christmas cake, covered

with marzipan and sugarpaste
(see Icing your cake, p24)
1 large egg white
225g/8oz icing sugar, sifted
red, white and green sugar sprinkles
(sometimes labelled ‘nonpareils’)
small handful red, white and green
jelly beans
FOR THE SNOW GLOBE
1 medium jar, label removed
1 plastic cake topper (we used a
snowman fgurine) to ft inside
the jar
green or red plastic milk bottle top,
if needed
strong glue (not water-based)
green acrylic paint and small
paintbrush
2 tbsp glycerine
1 tsp silver craft glitter
festive ribbon, to tie around the jar lid
1 Make the icing by mixing the egg white

and sugar together until thick and
smooth. Using a palette knife, spread
a thin layer of icing all around the sides
of the iced cake. Sit the cake on a large
tray and, holding it at an angle, sprinkle
on the nonpareils. You can use a palette
knife to help, scooping them up and
pressing them on. Leave to dry, then
set aside.
2 Sit the cake topper on the jar’s lid, Tip
then invert the jar over it. If the fgurine 5 Use a little of the leftover icing to
looks a little lost in the jar once closed, attach the jelly beans to the top of the MAKE YOUR OWN MARZIPAN
then glue in the milk bottle top as a cake, leaving room for the snow globe. For an Easy vanilla or Zesty orange
booster. When you’re happy, glue the Sit the snow globe on top (you can press marzipan recipe, visit bbcgoodfood.com
cake topper in place and leave to dry. it into the icing a little if it seems wobbly)
3 Use the acrylic paint to paint some and shake whenever you feel like it!
simple fr trees on the back of the jar PER SERVING (20) 476 kcals • fat 16g • saturates 8g •
(remember to have it upside down carbs 73g • sugars 62g • fbre 2g • protein 4g • salt 0.2g
as you paint) and leave to dry.
4 When ready,fll the jar three-quarters
full with water, add the glycerine and
dissolve. Spoon in the glitter, then screw
on the lid and shake well. The glitter will
clump a bit at frst but then separate.
Carefully top up with water if needed,
then screw tightly and dry any drips,
taking care not to damage your painted
trees. Glue the ribbon onto the lid/base
of your snow globe.

Get ahead
Quick-to-mix mincemeat Almond-topped mince pies
Topping mince pies with frangipane
EASY GLUTEN
FREE livens up every bite with its almond
MAKES 5 x 450g/1lb jars PREP 15 mins plus flavour and cakey lightness.
2 hrs soaking NO COOK
EASY
2 large Bramley apples, peeled, cored MAKES 24 PREP 30 mins COOK 20-25 mins
and fnely chopped to give 450g/1lb
450g/1lb each currants, sultanas 100g/4oz soft pitted prunes, fnely
and raisins chopped (optional)
200g pot mixed candied peel 1 tbsp Armagnac or brandy (optional)
zest and juice of 1 orange and 1 lemon 450g/1lb Quick-to-mix mincemeat
450g/1lb dark muscovado sugar (see recipe, left)
11/2 tsp ground mixed spice 1 x quantity Rich sweet shortcrust
100ml/31/2f oz Armagnac or brandy, pastry (see recipe, below left), or use
plus more if needed a 500g pack ready-made pastry
200g pack beef or vegetable suet plain four, for dusting
FOR THE TOPPING
Put everything except the suet into 140g/5oz soft unsalted butter
a large mixing bowl and mix well using 140g/5oz golden caster sugar
your hands. Leave for at least 2 hrs, or 85g/3oz self-raising four
overnight if you can. Add the suet, mix 100g/4oz ground almonds
again, then spoon into sterilised jars (see 2 large eggs, beaten
tip, bottom left) while they are still warm. 1
/2 tsp almond extract
Will keep for up to 1 year in a cool, dark handful faked almonds
place. If the mincemeat starts to look dry icing sugar, to dust
as it matures, add a little more brandy.
PER TBSP 54 kcals • fat 1g • saturates 1g • carbs 10g • 1 Heat oven to 190C/170C fan/gas 5.
sugars 10g • fbre none • protein none • salt none Mix the prunes and Armagnac into the
mincemeat and set aside. Roll out the
pastry on a lightly foured work surface
until 3mm thick, cut into circles with
Rich sweet shortcrust pastry a 7.5cm or 8cm round plain cutter and
gently press into 2 x 12-hole shallow,
EASY
non-stick bun tins.
MAKES about 500g/1lb 2oz 2 For the topping, beat together the
PREP 10 mins plus chilling butter and sugar with a wooden spoon,
then add the four, ground almonds,
280g/10oz plain four eggs, almond extract and a pinch
140g/5oz cold unsalted butter, of salt, and beat until smooth.
cut into small cubes 3 Spoon the mincemeat into the tin
4 tbsp golden caster sugar (about 1 dessertspoon into each). Spoon
1 large egg, beaten over the topping, then smooth it to the
edges of the pastry with a palette knife.
1 Put the four in a large bowl with 1/4 tsp Scatter over the faked almonds. Can
salt. Add the butter and rub it in with now be frozen for up to 1 month. Food styling JANE HORNBY | Styling SARAH BIRKS
your fngertips until the mix looks like 4 Bake for 25 mins from room
fne crumbs. temperature (or 30 mins from frozen)
2 Stir in the sugar, then slowly pour until the pies are golden, risen and the
Tip in the egg, stirring with a cutlery knife pastry feels frm at the sides. Leave
as you go to avoid any overly wet or dry to cool in the tin for 10 mins before
HOW TO STERILISE YOUR JARS patches. Scrunch to a dough with your transferring to a cooling rack. Dust with
Wash jars and lids in hot soapy water, rinse, then hands, then knead briefy until smooth. icing sugar to serve. Can be stored in an
place on a baking tray and put in a low oven for Alternatively, pulse together the butter, airtight tin for up to 3 days once cold.
10 mins or until completely dry. four and salt in a processor, then add PER MINCE PIE 284 kcals • fat 14g • saturates 7g •
Alternatively, put them through the hot cycle of the sugar and egg. Shape into 2 discs, carbs 33g • sugars 22g • fbre 1g • protein 4g • salt 0.1g
a dishwasher. If you are using jars with rubber seals, wrap in cling flm and chill for 30 mins
remove the seals and cover in just-boiled water. (if you have time).
For more festive
baking recipes, visit
bbcgoodfood.com

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It’s a breeze
to freeze Entertaining is easier when you’ve got
a freezer full of home-cooked food.
Justine Pattison shows you how
Photographs David Munns
Chocolate orange
cheesecake, p42

Get ahead
Spanish
skewers
Niçoise
toasts
Mini
chicken
fajitas

Niçoise toasts 1 Heat oven to 200C/180C fan/gas 6.
Classy canapés Bite-sized mouthfuls of
robust Mediterranean
Place the bread slices on a large baking
tray in a single layer and drizzle over
Spanish skewers flavours. 1 tbsp extra virgin olive oil. Bake for
A nod to my favourite 10-12 mins or until dry, taking care not
EASY
Spanish tapas, these to let them burn or become too hard.
are a doddle to MAKES 24 PREP 10 mins plus cooling 2 Heat the remaining oil in a medium
TO
FREEZE
assemble, cook from frozen and COOK 40 mins non-stick frying pan and cook the
will go down brilliantly at any party. anchovies, garlic and onion for 3-4 mins For all the
1 x 150g part-baked baguette, cut into over a low heat until well softened, uncooked canapés,
EASY VIT C
24 slices (blitz the ends into stirring until the anchovies break up. open-freeze on a
MAKES 24 PREP 20 mins COOK 25-30 mins breadcrumbs and freeze) Add the tomatoes, purée, capers and baking parchment-
3 tbsp extra virgin olive oil, plus a chilli fakes, and cook over a low heat for lined baking tray
200g/7oz waxy potatoes, such little extra to drizzle 10-15 mins, stirring regularly, until the until solid, then
as Charlotte, peeled and cut into 6 anchovy fllets in olive oil (from a jar sauce is thick. Leave to cool for 15 mins. transfer to a
24 x 2cm/3/4in chunks or can), drained 3 Once cool, spread a little tomato freezer-proof
1 tbsp mild olive oil or sunfower oil 2 garlic cloves, crushed sauce on each piece of bread and top container,
2 tsp fnely chopped fresh rosemary 1
/2 medium red onion, fnely chopped with half an olive. Sprinkle with the interleaving with
or 1/2 tsp dried rosemary 227g can chopped tomatoes Parmesan, then cover and chill for up baking parchment.
1 large red pepper, deseeded and cut 2 tbsp tomato purée to 24 hrs until ready to reheat. Cover tightly with a
into 24 x 2cm/3/4in chunks 25g/1oz mini capers, drained 4 Heat oven to 200C/180C fan/gas 6. lid and freeze for
1 large yellow pepper, deseeded and 1
/2 tsp chilli fakes Put the toasts on a parchment-lined up to 2 weeks.
cut into 24 x 2cm/3/4in chunks 12 pitted black olives, ideally baking tray (or two) and bake for Freeze the dip
200g/7oz cooking chorizo, cut into Kalamata, drained and halved 8 mins or until hot throughout. To for the Spanish
24 pieces 2 tbsp fnely grated Parmesan serve, garnish with basil and a drizzle skewers in a small,
FOR THE GARLIC DIP baby basil leaves, to serve of extra virgin olive oil. lidded container
200g/7oz half-fat crème fraîche PER CROSTINI 53 kcals • fat 2g • saturates 1g • for up to 2 weeks.
1 garlic clove, crushed carbs 6g • sugars 1g • fbre 1g • protein 2g • salt 0.4g Thaw in the fridge
1
/2 small pack fat-leaf parsley, fnely for several hours,
chopped or overnight, and
YOU WILL NEED Mini chicken fajitas 1 Heat the oil in a large, non-stick frying stir well before
24 short bamboo skewers pan or wok and stir-fry the chicken and serving.
GOOD
EASY 4 YOU peppers for 2 mins. Sprinkle over the Cook the skewers
1 Heat oven to 200C/180C fan/gas 6. MAKES 36 PREP 25 mins spices and cook for 30 secs more, from frozen on
Half-fll a large pan with water and plus chilling COOK 16-18 mins stirring. Tip the tomatoes into the baking trays for
bring to the boil. Add the potatoes and pan and stir in the chipotle paste. 12 mins or until hot
return to the boil. Cook for 1 min, then 2 tbsp sunfower oil Simmer for 5 mins or until the sauce throughout.
drain in a colander and tip into a bowl. 2 skinless chicken breasts, cut into is thick and glossy, stirring regularly. Cook the
Pour over the olive oil, sprinkle with 1.5cm/1/2in chunks Stir in the spring onions and coriander, Niçoise toasts
the rosemary and season. Toss together. 1 red pepper, deseeded and cut into cook for 1 min more, then remove from from frozen on
2 Scatter the potatoes over a large 1.5cm/1/2in chunks the heat and leave to cool. baking trays for
baking tray and cook for 5 mins. Turn 1 yellow pepper, deseeded and cut into 2 Cut the tortillas into quarters, then 10 mins or until hot
the potatoes, add the peppers and cook 1.5cm/1/2in chunks cut each quarter into three pieces, so throughout, then
for a further 10 mins or until just 1 tsp ground cumin you have 36 triangles. Place 1 tsp of the top with the basil.
beginning to soften. Set aside to cool. 1 tsp ground coriander chicken mixture and a little cheese at Put the
3 Thread a chunk of yellow pepper, 1
/4 tsp hot chilli powder the widest end of a triangle. Roll the guacamole dip for
a chunk of potato and a chunk of red 227g can chopped tomatoes pointed end of the triangle around the the Chicken fajitas
pepper onto bamboo skewers, fnishing 2 tbsp chipotle paste flling and secure with a cocktail stick. in a small, lidded
with a piece of chorizo. Place on a 4 spring onions, trimmed and thinly Place on a baking tray lined with baking container, cover
parchment-lined baking tray, cover sliced parchment. Fill and roll the other the surface with
and chill (up to 8 hrs). To make the large pack coriander, leaves chopped triangles. Cover with cling flm and chill cling flm and
dip, mix all the ingredients in a bowl, 3 large four tortillas for up to 8 hrs until ready to reheat. freeze. Thaw at
cover and chill. 75g/21/2oz ready-grated mozzarella 3 To make the dip, mash all the room temperature
4 When ready to serve, heat oven FOR THE GUACAMOLE DIP ingredients in a bowl until almost for about 1 hr, mix
to 200C/180C fan/gas 6. Bake the 1 ripe avocado, stoned and peeled smooth. Cover the surface of the dip in a little water and
skewers for 10 mins or until the juice 1 large lime with cling flm and chill for up to 24 hrs. stir well before
vegetables are softened and nicely 1 garlic clove, crushed 4 When ready to serve, heat oven to serving.
browned, and the chorizo slices are 2 heaped tbsp fnely chopped 200C/180C fan/gas 6. Uncover the Cook the fajitas
cooked through. Serve with the dip. coriander fajitas and bake for 6-8 mins or until hot from frozen for 10
PER SKEWER 54 kcals • fat 4g • saturates 2g • YOU WILL NEED throughout. Serve with the guacamole. mins or until piping
carbs 3g • sugars 1g • fbre 1g • protein 2g • salt 0.1g 36 cocktail sticks PER FAJITA 41 kcals • fat 2g • saturates 1g • hot throughout.
carbs 3g • sugars 1g • fbre 1g • protein 3g • salt 0.1g

Get ahead
Venison sausage &

chestnut casserole

Make-ahead mains
TO
Venison sausage & FOR THE MUSTARD MASH chestnuts, tomato purée and bay leaf. FREEZE
chestnut casserole 1.5kg/3lb 5oz medium potatoes Bring to the boil, then reduce the heat,
You can’t go wrong (ideally Maris Piper), cut into even cover loosely with a lid and simmer Freeze the cooked,
with this warming chunks gently for 30 mins, stirring occasionally. cooled casserole
casserole, with its rich red wine 75g/21/2oz butter 4 Meanwhile, make the mustard mash. and the mash in
sauce, chestnuts and cranberries, 150ml tub double cream Put the potatoes in a large pan of water, large freezer bags
and creamy mash on the side. 2 tbsp wholegrain mustard bring to the boil, then reduce the heat for up to 1 month.
and simmer for 15-20 mins or until the Thaw overnight
1 OF 5
EASY A DAY 1 Heat 1 tbsp of the oil in a large potatoes are soft but not falling apart. in the fridge.
SERVES 8 PREP 15 mins COOK 1 hr non-stick frying pan and fry the Drain well in a colander, then return to Then reheat
sausages in two batches over a medium the pan and mash with the butter the casserole in
2 tbsp sunfower oil heat for 15 mins, turning regularly, until and cream until smooth. Beat in the a fameproof
16 venison sausages nicely browned. Transfer the sausages mustard, season to taste, and set aside. casserole dish over
2 medium onions, thinly sliced to a large fameproof casserole dish. 5 Mix the cornfour with 2 tbsp a medium heat
3 celery sticks, trimmed and thinly 2 Tip the onions and celery into the cold water until smooth. Stir into the until piping hot
sliced frying pan and cook over a medium-high casserole and cook for 2-3 mins, stirring throughout.
200g/7oz chestnut mushrooms, heat for 5 mins or until beginning to regularly, until the sauce has thickened. Reheat the
halved (or quartered if large) soften and lightly colour, stirring Remove the dish from the heat, season mash in a non-stick
300ml/1/2pt red wine regularly. Add a splash more oil if and sprinkle with chopped parsley, if saucepan over
1 beef stock cube needed. Tip the vegetables into using. Serve with the mustard mash. a medium heat,
200g pack vacuum-packed cooked the casserole dish. PER SERVING 591 kcals • fat 27g • saturates 14g • stirring constantly,
chestnuts 3 Put the remaining oil in the pan, cook carbs 52g • sugars 7g • fbre 7g • protein 25g • salt 1.8g until smooth and
2 tbsp tomato purée the mushrooms over a high heat for piping hot.
1 bay leaf 4-5 mins until lightly browned, then add
2 tbsp cornfour to the casserole. Pour the wine and
small pack parsley, chopped, to serve 300ml water into the dish and crumble
(optional) the stock cube over the top. Stir in the
TO
Roast sweet potato & onion 1 Heat oven to 200C/180C fan/gas 6. parchment and unroll the pastry sheets FREEZE
tart with goat’s cheese Heat 2 tbsp of the oil in a large non-stick on top – trimming the edges neatly at
This recipe makes two tarts, giving frying pan and cook the onions over this point will encourage a good rise. Open-freeze
you the flexibility to serve one a low heat for 20-25 mins or until well Leaving a 2cm gap around the edge, the assembled
and freeze one. softened and lightly browned. Add spread the onions over the pastry, then unbaked tarts on
the vinegar and cranberry sauce, and top with the sweet potatoes and goat’s the trays until solid,
EASY FIBRE 2 OF 5
A DAY simmer for 5-10 mins more, stirring until cheese. Brush the beaten egg around then remove and
SERVES 8-12 (makes 2 tarts) PREP 20 mins plus almost all the liquid has disappeared. the border of the pastry and bake in the wrap tightly in foil.
cooling COOK 1 hr 20 mins Leave to cool. oven for 35-40 mins or until the pastry Freeze for up to
2 Meanwhile, put the sweet potatoes is golden and crisp, swapping the 1 month.
3 tbsp olive oil in a bowl and toss with the remaining shelves after 20 mins. Unwrap the
6 medium red onions, fnely sliced oil, 1/2 tsp salt, 1/2 tsp pepper and the 4 Scatter over the thyme, then cut tarts and place on
5 tbsp red wine vinegar chilli fakes. Arrange on a baking tray each tart into quarters (or smaller lined baking trays
100g/4oz cranberry sauce and cook for 20 mins, turning halfway, pieces if serving more). Serve with to thaw at room
1kg/2lb 4oz sweet potatoes, peeled until softened and lightly browned. a large leafy salad. temperature for
and cut into small chunks Leave to cool. PER SERVING (8) 776 kcals • fat 45g • 11/2 hrs, then bake
1 tsp chilli fakes 3 Reduce oven to 180C/160C fan/gas 4. saturates 15g • carbs 73g • sugars 22g • fbre 7g as per the recipe.
2 x 320g sheets ready-rolled puff Line two large baking trays with baking • protein 16g • salt 1.2g
pastry
3 x 100g soft goat’s cheese with rind,
broken into large chunks
beaten egg, for glazing
thyme sprigs and a large salad,
to serve

Get ahead

Luxe fish pie

Get ahead
Mexican pulled
pork tacos

Get ahead
TO
Luxe fsh pie FOR THE CHEESY MASH TOPPING Cook for a few secs, then gradually add FREEZE
This recipe makes one 1.5kg/3lb 5oz potatoes (ideally Maris the infused milk, stirring over a medium
large or two smaller Piper), cut into even-sized pieces heat for 3 mins until the sauce is smooth Assemble the pie,
pies. Bear in mind, 50g/2oz butter and thick. Stir in the spinach and wine or then cover tightly
a large one will take longer to 100g/4oz mature cheddar, coarsely vermouth, if using, and cook for 2 mins with a double
thaw (see far right). grated more. Remove from the heat and stir in thickness of foil.
300ml tub half-fat crème fraîche the dill. Season to taste. Seal, label and
EASY CALCIUM OMEGA-3
4 Heat oven to 200C/180C fan/gas 6. freeze the
SERVES 8 PREP 45 mins COOK 1 hr 10 mins 1 Place the fsh fllets in a large, wide Spoon a third of the sauce into the base uncooked pie for
saucepan and pour over the milk. of a 3-litre shallow rectangular dish. up to 2 months.
500g/1lb 2oz thick white fsh fllets, Add the onion wedges and bay leaves, Scatter half the fsh fllets over the Thaw in the
such as cod or haddock, unskinned tucking them in around the fsh. Bring sauce, breaking them into chunky pieces fridge for 24-48 hrs,
500g/1lb 2oz thick salmon fllet, to a very gentle simmer, then cover and discarding the skin, any stray bones, depending on the
unskinned with a lid and remove from the heat onion and bay leaves as you go. Pour size of your pie,
300g/11oz smoked haddock fllet immediately. Leave to stand and infuse over another third of the sauce, then then cook as per
(preferably undyed) for 10 mins or until the fsh is just top with more fsh. Continue the layers the recipe, adding
700ml/11/4pts full fat or semi- cooked. Drain the fsh in a colander over once more, fnishing with sauce. an extra 15-25 mins,
skimmed milk a large jug to reserve the infused milk, 5 Spoon the potato over the fsh until piping hot
1 medium onion, cut into thin wedges then tip the fsh into a bowl. Set aside. mixture, starting at the edges. Swirl throughout.
2 bay leaves 2 Meanwhile, make the topping. Put the the potato with the back of a spoon
75g/21/2oz butter potatoes in a large saucepan of cold and sprinkle over the remaining
75g/21/2oz plain four water, bring to the boil, then simmer for cheese. Place the dish on a baking
140g/5oz young spinach leaves 15 mins or until the potatoes are soft but tray and bake in the centre of the
3 tbsp white wine or vermouth not falling apart. Drain well, return to the oven for 45 mins or until the potato
(optional) pan and mash with the butter, half the is golden and the flling is bubbling
1
/2 small pack dill, roughly chopped cheese and the crème fraîche until
smooth. Season to taste and set aside.
3 To fnish the flling, melt the butter in
a medium saucepan and stir in the four.
TO
Mexican pulled 1 Put the marinade ingredients in a Pickled red onions FREEZE
pork tacos large, zip-seal freezer bag and squish
EASY LOW GLUTEN
until well combined. Add the pork and FAT FREE Put the cooked,
EASY
onion, ensuring they’re well coated. Seal SERVES 8 PREP 5 mins plus standing cooled pork and
SERVES 8 PREP 15 mins plus overnight and put in the fridge overnight. COOK 10 mins marinade in a large
marinating COOK 4-5 hrs 2 Heat oven to 160C/140C fan/gas 3. zip-seal bag and
Transfer the pork and its marinade to Finely slice 2 medium red onions and freeze for up to
1.5kg/3lb 5oz rindless pork shoulder, a medium casserole dish. Cover with a put in a heatproof bowl. Cover with 1 month.
cut into 6 large chunks lid and place in the oven for 4-5 hrs or just-boiled water and leave to stand for To serve, heat
1 red onion, roughly chopped until the pork is very tender and falls 10 mins. oven to 200C/
FOR THE MARINADE apart when poked with a fork. Drain in Drain well, then stir in 2 tbsp white 180C fan/gas 6.
2 garlic cloves, crushed a colander, reserving the marinade, then wine vinegar or cider vinegar and Put the frozen
2-3 tbsp hot habanero chilli sauce transfer the pork to a board. 2 tbsp caster sugar. Stand for marinade and
3 tbsp tomato purée 3 Shred the pork with two forks, drizzle at least 10 mins before serving. meat in a roasting
juice 2 oranges (around 200ml/7f oz) over 4-5 tbsp of the reserved marinade, PER SERVING 33 kcals • fat none • saturates none • tin and cover with
juice 3 large limes (around and serve from the board with the Pickled a large piece of
75ml/21/2f oz) red onions (right), warmed corn tacos, foil. Reheat for
3 tbsp white wine vinegar shredded lettuce and soured cream. 30-45 mins or
2 tsp dried oregano PER SERVING 279 kcals • fat 11g • saturates 4g • until piping hot.
2 tsp ground allspice carbs 6g • sugars 5g • fbre 1g • protein 38g • salt 0.5g Once cooked,
2 tsp ground cumin drain, reserving the
1 tsp ground nutmeg marinade. On a
1
/2 tsp ground cloves warmed platter,
TO SERVE spoon 4-5 tbsp
Pickled red onions (see recipe, right) of the reserved
24 corn tacos, warmed marinade over the
4 Little Gem lettuces, trimmed and meat and serve as
fnely shredded per the recipe.
soured cream or half-fat crème
fraîche

an d th a t ’s
just for
startecrhsristmas
#becauseits
Extra Special Prawn

& Lobster Cocktail £5
Get Christmas off to the best start with this
classic favourite. Rich cocktail sauce combined
with an indulgent lemon mousse, generously
garnished with Canadian lobster and Indonesian
warm water prawns. Available 10th December.
Make it Extra Special
because it’s Christmas
Selected stores. Available while stocks last. Asda Extra Special Prawn & Lobster Cocktail 250g (£20 per kg).
Photography shows serving suggestion.
Decadent desserts
Chocolate orange 1 Lightly grease and line a 20cm 4 Add enough just-boiled water to the TO
FREEZE
cheesecake springform cake tin. To make the base, roasting tin to rise roughly 2cm up
put the biscuits and butter in a food the sides. Carefully place the roasting Freeze the cooled
A LITTLE EFFORT
processor, pulse into fne crumbs, then tin in the centre of the oven and bake cheesecake in the
SERVES 8-10 PREP 40 mins plus cooling and tip into the tin. Spread evenly over the for about 1 hr 15 mins. The cheesecake tin, wrapped in
overnight chilling COOK 1 hr 15 mins base and press down frmly with the is ready when it is very lightly browned cling flm and a
back of a spoon. Put the tin in the and only just set. double layer of foil,
FOR THE BASE freezer and leave to set for 30 mins. 5 Take out of the oven and sprinkle for up to 1 month.
200g/7oz dark chocolate digestive 2 Put a large piece of foil (extra-wide with the grated chocolate. Leave to cool Unwrap and
biscuits, roughly broken foil if possible) on the work surface, in the water bath for 15 mins. Lift the thaw at room
75g/21/2oz butter, melted, plus extra or criss-cross two pieces of small foil. cake tin from the water and leave to temperature for
for greasing Place the cake tin in the centre of the cool for a further 1 hr. Cover with cling 30 mins, then
FOR THE FILLING foil and bring up the sides to create flm and chill the cheesecake overnight remove from the
4 large eggs a foil bowl around the cheesecake. before serving. tin and place on the
2 large egg yolks Place in a medium-sized roasting tin. 6 To serve, run a round-bladed knife serving plate. Thaw
2 x 280g tubs full-fat cream cheese 3 Heat oven to 180C/160C fan/gas 4. around the cheesecake and carefully in the fridge for
150ml tub double cream To make the flling, put the eggs and egg release it from the tin. Using a palette a further 2-3 hrs
140g/5oz golden caster sugar yolks in a food processor and blitz until knife, slide the cheesecake onto a fat before serving.
fnely grated zest 11/2 oranges well combined. Add the cheese, cream, serving plate or cake stand and cut
4 tbsp orange liqueur, such as Cointreau sugar, orange zest and orange liqueur to into wedges to serve.
FOR THE TOPPING the food processor and pulse until only PER SERVING (10) 575 kcals • fat 43g • saturates 26g •
50g each orange milk chocolate and just combined. Pour the cheesecake carbs 33g • sugars 25g • fibre none • protein 10g • salt 0.8g
almond milk chocolate, grated flling gently onto the chilled base.
Alaskan yule log until stiff but not dry. Fold a third of 6 Make the meringue topping 20 mins
Topped with meringue and singed the egg whites into the cocoa mixture, before serving. Put the sugar and 175ml
with a blowtorch (or baked in a hot then gently fold in the rest until water in a pan and bring to a rolling boil
oven), this has plenty of wow factor. evenly distributed. over a high heat. Continue to boil until it
3 Pour into the prepared tin and reaches 115C on a sugar thermometer.
MORE OF A CHALLENGE
spread gently with a spatula. Bake in 7 Meanwhile, put the egg whites in a
SERVES 8 PREP 50 mins plus 5 hrs freezing the centre of the oven for 25 mins or large mixing bowl or tabletop mixer
COOK 35-45 mins until well risen and just beginning to and whisk the egg whites to soft peaks.
shrink away from the sides of the tin. Continue whisking at high speed and
FOR THE CHOCOLATE SPONGE Remove from the oven, loosen the very slowly trickle in the hot sugar
softened butter, for greasing edges with a round-bladed knife and syrup. The meringue will begin to
6 large eggs, separated leave to cool in the tin. thicken and become glossy after about
140g/5oz golden caster sugar 4 Prepare the flling while the cake is 10 mins. Continue to whisk until it is just
50g/2oz cocoa powder cooling. Place a large sheet of cling flm warm, then whisk in the vanilla extract.
FOR THE FILLING on the work surface, take the ice cream Use the meringue immediately, as it is
1 litre tub good-quality vanilla ice out of its tub and place on top. Working easier to work with while warm.
cream (not soft scoop) quickly, cover the ice cream with cling 8 Fit a large piping bag with a 1.5cm
FOR THE MERINGUE TOPPING flm, then press and roll into a long star nozzle and fll with the meringue.
200g/7oz caster sugar sausage shape. It will need to be 33cm Take the baking tray out of the freezer
4 large egg whites long and around 5cm wide. Wrap a and slide the log gently onto a serving
1
/2 tsp vanilla extract second piece of cling flm around the platter using a couple of spatulas. Pipe
frst and twist the ends to maintain the the meringue in lines down the length,
1 Put your freezer on the fast-freeze sausage shape. Return to the freezer then around the ends. Use a cook’s
setting, or clear some space in the to harden for at least 1 hr. blowtorch to scorch the meringue all
coldest part of the freezer. Heat oven to 5 Line a baking tray with baking over.Alternatively, bake for 8 mins
180C/160C fan/gas 4. Line a 23 x 33cm parchment. Take the ice cream out of the at 220C/200C fan/gas 7 or until the
Swiss roll tin with baking parchment, freezer, unwrap it and place in the centre meringue is set and lightly browned.
grease with a little butter and set aside. of the sponge. Using the parchment to Serve in generous slices (it will sit quite
2 First, make the sponge. Put the egg help you, bring up the sides to enclose happily for 5-10 mins). Please note this
yolks and sugar in a large bowl and the ice cream and carefully lift the roll recipe contains lightly cooked egg whites,
whisk with an electric whisk until thick onto the lined baking tray, rotating it which may be unsuitable for babies and
and creamy. Sift the cocoa powder so the seal is underneath. Trim the toddlers, the elderly, pregnant women
over the egg mixture and whisk in ends. Cover the cake and tin with cling and people who already feel unwell.
thoroughly. Wash and dry the beaters. flm and place in the freezer for at least PER SERVING 478 kcals • fat 18g • saturates 10g •
In a clean bowl, whisk the egg whites 4 hrs, or up to 1 week. carbs 67g • sugars 65g • fbre 1g • protein 12g • salt 0.6g

Get ahead

TO
Gooey toffee puddings 1 Lightly grease 8 mini metal pudding thick. Spoon the mixture into the FREEZE
Indulgent yet wonderfully light, basins that each hold around 200ml. pudding basins and place them in
these individual caramel sponges Place a small disc of baking parchment a small roasting tin. Prepare the
are baked with a sticky toffee sauce. in the base of each one. 4 Add cold water to the roasting tin puddings, then
2 To make the sauce, put the sugars until it rises just 1cm up the sides of the place the pudding
EASY
and butter in a small saucepan and basins. Place the tin in the oven and basins on a baking
MAKES 8 PREP 30 mins COOK 30 mins cook over a low heat until the butter bake for about 25 mins or until well risen tray. Cover each
melts and the sauce is glossy, stirring and a skewer inserted comes out clean. uncooked pudding
140g/5oz softened butter, plus extra regularly. Add the cream and bring 5 Take the tin out of the oven and, one with cling flm or
for greasing to a simmer. Cook for 1 min, stirring at a time and holding frmly with a dry foil and freeze.
200g/7oz light muscovado sugar constantly. Remove from the heat and tea towel, loosen the sides of each When ready
3 large eggs, beaten divide between the pudding basins. pudding with a round-bladed knife. to serve, remove
175g/6oz self-raising four Leave to cool for 30 mins. Turn out onto 8 warmed dessert plates, from the freezer,
cream or ice cream, to serve (optional) 3 Heat oven to 200C/180C fan/gas 6. or arrange on a platter. Serve hot with uncover and place
FOR THE SAUCE Beat the butter, sugar, eggs and four cream or ice cream, if you like. the basins in a
75g/21/2oz light muscovado sugar together in a large bowl with a wooden PER PUDDING 572 kcals • fat 34g • saturates 21g • small roasting tin.
75g/21/2oz dark muscovado sugar spoon or electric whisk until pale and carbs 60g • sugars 44g • fbre 1g • protein 5g • salt 0.7g Follow the
75g/21/2oz butter recipe from step 4
150ml/1/4pt double cream onwards, adding
an extra 5mm of
water, and bake for
45-50 mins rather
than 25 mins.
Food styling SARA BUENFELD and KATE MOSELEY | Styling LUIS PERAL
For more of Justine’s tips for

storing food in the freezer,
turn to page 182

What caught your eye frst,
the kitchen or the price?
Made in the uk
All these Handleless Cream Gloss

kitchen units for just *
£2,719
Affordable luxury.
55 SHOWROOMS NATIONWIDE
visit wrenkitchens.com
* Priced kitchen is for units only and does not include the price of any handles, worktops, appliances, sink, tap,
props, accessories or small worktop appliances. Must be purchased in the exact confguration as offered by Wren. No
substitutions or alterations can be made. One per customer.
Design inspired by coffee
Inspired by a single drop of delicious cofee, Drop’s sleek and seamless

form comes with breakthrough touchscreen technology for a uniquely intuitive
experience. Simply pop in a capsule to create frothy Latte Macchiatos, delicious
Cappuccinos and smooth Americanos and, with over 30 state-of-the-art
beverages in our range, there is plenty more to explore.
Discover the Modern Art of Cofee by NESCAFÉ® Dolce Gusto ®

Serving suggestion www.dolce-gusto.co.uk
Traditional Mexican molcajete – or pestle and
mortar (21cm diameter), £35, souschef.co.uk
Something Fishy Cookie & caramel festive wreath

tea towel, £10, (20cm), £20, Hotel Chocolat
blankinsidedesign.co.uk
Gifts galore!
Willie’s Cacao The Golden Pod
flled with salted caramel balls,
£12.99, ocado.com
From stocking fllers to premium presents – you’ll fnd

something here for the food lover in your life
Cores brewer mug,
£30, hasbean.co.uk
Perelló 2kg can of olives, £30, ocado.com
Firework ceramic
bowl (30cm), £90,
lumadirect.com
Santa and Snowman

salt & pepper shakers,
£1 each, Poundland
Pretty jars of herbs and spice blends (35-50g),

Tea party biscuits game, £9.95,
£3-3.95 each, arabicafoodandspice.com
dotcomgiftshop.com
6,
£1
ag, .org
e b ble
ot ou
ay t ortr
d f
a- ng
5- ski Glass cheese dome and
a
marble board, £55, House of Fraser
‘For Santa and Rudolph!’ plate
(21cm), £25, ohnorachio.com
Acacia honeycomb in wooden frame, £49.50, whiskhampers.co.uk
Marques de Valdueza
Merula extra virgin olive oil
(500ml), £9.77, Booths
The Be Sweet
Company
truffes,
£14.99,
thebesweet
company.com
Moscow
Mule enamel
mug, £15,
Oliver Bonas
Brabantia knife block,

£19.95/£52.95
with 5 knives,
philipmorrisdirect.co.uk
Large oval pie tin (30cm),

£34.99, Lakeland
Pig cuts piggy bank, £9.99,

oakroomshop.co.uk
The Food Journal,

£12.95, laurenceking.com
La Vecchia Dispensa
green label balsamic
vinegar (250ml),
£25.50 (plus p&p),
oilmerchant.co.uk
Birdy egg cups, £15 each, anthropologie.com

Pineapple apron,
£24.95,
thornbackandpeel.co.uk
Kilner butter
churner, £28,
The East India Company tea John Lewis
caddy (125g), £12, eicfnefoods.com
Brindisa Torta de Aciete rosemary

olive oil biscuits, £2.95, ocado.com
Dualit Classic four-slice

toaster in copper, £199, Zea patterned mug,
John Lewis £8, Habitat
Nordicware
square bundt pan
(21.5cm), £35.95,
Divertimenti
Malone yellow enamel pot
(30cm), £35, Habitat
Compiled by HOLLY BROOKE-SMITH | Photographs ADRIAN TAYLOR

The Ultimate Collection hamper (26 bars),
£65, seedandbean.co.uk Ethically produced,
organic Karma
Cola (330ml),
£1.59, Waitrose
Cure your own bacon

with this kit, £22.99,
oakroomshop.co.uk

You’ve been drooling at the TV and now it’s time to
rustle up something tasty for dinner. Our range of
Heat and Eat dishes are quick and easy to prepare,
leaving you free to plump your prawns to perfection.
For recipe ideas from Pisa to Pattaya visit
www.wevegotariceforthat.com
BOOKS FOR COOKS
Tick of your Christmas gift list with our round-up of books for every type of cook
PRACTICAL &
INSPIRING
FOR THE FOODIE

TRAVELLER
Rick Stein: From
Venice to Istanbul
(£25, BBC Books)
Inspiring meze dishes, street
food and seafood, for a taste
of the eastern Mediterranean.
With new ingredients and
dishes from this region
(including Greece, Albania and
Croatia), there's a big emphasis
on favour. We can't wait to
try Rick's Turkish-inspired
Lamb & pistachio kofte.
FOR THE ADVENTUROUS COOK

Nikkei Cuisine by Luiz Hara (£25, Jacqui Small)
This exciting book features more than 100 dishes that
explore the marriage of Japanese and South American
cuisine. The collection includes home-style cooking
alongside dishes from top Nikkei restaurants, such
as Grilled seafood sushi with a spicy chifa sauce.
FOR THE STUDENT COOK

Posh Toast (£12.99, Quadrille)
This book elevates the status of toast
with simple yet impressive toppings.
From Blue cheese, fgs & Parma ham to
Peppered steak tagliata crostini, there’s
inspiration for breakfast and beyond!

Good reads
FOR THE FOR THOSE WHO FOR MEAT LOVERS

PERFECTIONIST LOVE PROJECTS The Hairy Bikers’
How To Cook The DIY Cook Meat Feasts by
by Annie Bell by Tim Hayward Si King and
(£25, Kyle Books) (£25, Fig Tree) Dave Myers
One for the keen This offers little (£22, Weidenfeld
cook’s shelf, as and large projects & Nicolson)
they’ll refer to it for those who love The duo celebrate all FOR THE BUDDING
for years to come. spending time in things meaty. Learn PASTRY CHEF
As well as practical the kitchen. Each to make the most of Sweet by James Martin
advice on essential chapter is based on less familiar cuts and (£20, Quadrille)
kit and techniques, a classic dish, from leftovers, get stuck The BBC chef fell in love with pastry
Annie shares the steak Diane and into pies and pasties, at the age of 17, when he started in
best possible version chip butties to trife or tackle stews and the pastry section of a restaurant.
of everyday dishes – plus the history tagines. Packed with Featuring step-by-step basics, the
you can’t live without and science behind more than 150 book includes classics such as Spiced
– from the essential them. Our must-try recipes, this is sure apple strudel, plus modern desserts
fry-up to the perfect project? The Lobster to keep dedicated like Walnut macaroon layer gateau.
Sunday roast. macaroni cheese. carnivores happy.
FOR THE AND LASTLY,

KEEN BAKER A GOOD ALL-
Quinntessential ROUNDER
Baking by A Lot On Her
Frances Quinn Plate by Rosie
(£25, Bloomsbury) Birkett (£25,
This lively book by Hardie Grant)
the 2013 winner of Anyone passionate
The Great British about quality
Bake Off is packed ingredients and
with playful and beautiful dishes will
imaginative projects, appreciate this book.
from cupcakes to The crowd-pleasing
towering wedding recipes are inventive
cakes. Illustrated yet easy to follow,
by Frances herself, and the photographs
FOR VEGANS this is ideal for are gorgeous. A
Peace & Parsnips by Lee Watson somebody who keeper! (For an
(£20, Michael Joseph) loves the artistic exclusive recipe by
Lee is an American chef who now lives in Wales. From side of baking. Rosie, turn to p99).
hearty mains, such as Portobello pecan burger with
roasted pumpkin wedges, to indulgent sweet treats, • All these books can be ordered at a discount.
there’s plenty here for anyone looking to eat less meat Simply call 01326 569444, p&p is free. Or buy
or dairy. He also includes lots of gluten-free options. online at sparkledirect.com/goodfood.

Fabulous nutrition
isn’t just for Christmas
Your cat is special, so their food should be too

At ROYAL CANIN®, we believe that your fabulous feline deserves specialised, tailored
nutrition that respects their breed, individuality, sensitivities and even their lifestyle.
Developed from extensive knowledge and proven science, our formulas will support
your cat through every stage of their life and you will see the difference the right
food can make to their health, condition and wellbeing. So for Christmas and beyond,
celebrate everything that makes your cat fabulous by choosing ROYAL CANIN®.
Feed your cat FREE for a week!

Register online at: www.royalcanin.co.uk/bbcgoodfoodchristmas then take your
voucher to the retailer you selected during registration.*
ROYAL CANIN® pet food is only available from specialist retailers. Go to www.royalcanin.co.uk to find a specialist near you.
© ROYAL CANIN® SAS 2015. All Rights Reserved. *Based on a 4kg adult cat eating an average of 55g per day of ROYAL CANIN® Fit32. For full terms and conditions please see www.royalcanin.co.uk/bbcgoodfoodchristmas
Festive break
FOOD LOVERS’ WEEKEND Dine at the Michelin-starred Place Bellecour illuminated

at the Festival of Lights
Lyon
Les Loges in the old town
With gourmet markets and 17 Michelin-

starred restaurants, France’s foodie capital
is a must-visit. Fiona Forman took a trip
Legendary chef Paul Bocuse
Discover beautiful architecture and pick up

Christmas treats at the food markets (right)
Eat like a local

Sample traditional Lyonnaise cooking at
a bouchon – a family-run bistro, where you
can eat well for £20 a head. Chabert et Fils
(chabertrestaurant.fr) is cosy and welcoming,
and offers classics such as Sausage & mustard funicular), where you’ll Don’t miss…
gratin and Chicken livers in a cream sauce. fnd Villa Florentine (villaforentine. The Festival of Lights (5-8 December), when
If you’re feeling adventurous, try the Veal com). The hotel’s Michelin-starred restaurant, the city’s beautiful architecture is lit up with
head & tongue or the Cow’s foot. Les Terrasses de Lyon, has panoramic views displays and art installations. It attracts millions
If you want to experience Lyon’s signature over the city, and on a clear day you can even of visitors, so it’s worth booking ahead.
dish, Quenelles de brochet (creamed fsh see the Alps. Typical dishes include Lobster
dumplings), visit Le Café Comptoir Abel with citrus fruit & fennel panna cotta and, for Getting there
(cafecomptoirabel.fr) for the defnitive version. dessert, a tiny fruity sponge with a matcha tea Eurostar’s new route from London to the south
biscuit, coconut foam & strawberry sherbet. of France, via Lyon, means you can reach the
Best for brunch city in under fve hours. Tickets from £89
Start a relaxed Sunday at Café J’adore Where to stay return, visit eurostar.com or call 03432 186186.
(cafejadore.fr) in Croix-Rousse – the heart Converted from four
of the city’s fascinating silk-making district – Renaissance houses, the
where you’ll fnd generous plates of pancakes fve-star Cour des Loges Foodie gifts It’s cheaper than Les Halles
with maple syrup. The café also serves an (courdesloges.com) is a smart l At Les Halles, the covered and offers cheese, saucisson,
exquisite homemade Violet ice cream. hotel in the old town. Doubles market, there’s everything dried herbs and fruit tarts.
Photographs ALAMY, GETTY IMAGES, ISTOCKPHOTO
start from £140, excluding from cheese and wine to l For more gourmet goodies,
Decadent dining breakfast. It has opulent charcuterie; and many will head to Place Bellecour, an
No trip to Lyon is complete without a visit to bedrooms, a spa and a Michelin- let you try before you buy, so area packed with smart shops.
Paul Bocuse’s restaurant, L’Auberge du Pont starred restaurant. Les Loges, go hungry! Fromagerie Mons l And for sweet treats, visit
de Collonges (bocuse.fr). The 89-year-old chef set in an interior courtyard, offers cheese & wine tastings. Palomas (chocolatier-palomas.
– one of the founders of nouvelle cuisine – has serves classic French dishes l Or try Quai com) for moreish
held three Michelin stars for 50 years. Book with imaginative twists. Try the St Antoine, an chocolate thins,
well in advance and order the Truffe soup, Lamb & stuffed vegetables with outdoor market macarons
a dish that’s been on the menu since 1975. hazelnut oil, and the spectacular along the and giant
Alternatively, work up an appetite with cheese trolley (five-course river Rhône. marshmallows.
a walk up the hill to Fourvière (or take the tasting menu, £70 per person).

Exciting
twists
ON ALL YOUR
FAVOURITES
Lunch is served! Enjoy a wonderful Christmas meal full of festive cheer

with these new recipes from the Good Food team
Photographs Sam Stowell

The Big Day
Crispy bacon-basted turkey

Crispy bacon-basted turkey fat has seeped into the pan and is
During my career as a chef, then sizzling gently, and the bacon is crisp.
all my years with Good Food, I’ve Take off the heat and leave to cool
roasted more turkeys than I can slightly. Scrape the bacon and the fat
remember. My all-time top tip is to into a food processor with the butter
lightly salt your bird a day ahead, and maple syrup. Blitz to combine,
for a really deep flavour and juicy, scraping down the sides of the
never-goes-dry meat. processor from time to time. Roll up the
By making a bacon butter as well, butter in cling flm to form a log and
not only does the turkey baste in place in the fridge. Can be made a few
smoky bacon goodness, but you days ahead or frozen for 1 month.
also get a layer of crisp little bits 3 Remove the turkey from the fridge
between the skin and the breast an hour or so before you want to cook it.
meat. Too good for words! Remove the bacon butter from the
Barney Desmazery, Senior food editor fridge to soften up. Heat oven to
180C/160C fan/gas 4. Calculate your
A LITTLE EFFORT
butter only cooking time based on 40 mins per kg
SERVES 6-8 PREP 25 mins plus up to 1 day for the frst 4kg of the turkey, plus
salting (optional) and up to 1 hr resting 45 mins for every kg after that (see
COOK 3 hrs 25 mins–4 hrs 10 mins timeplan on page 182).
4 Gently push your fngers under the
5kg–6kg/11-13lb oven-ready turkey, skin of the turkey, starting from the
neck and giblets removed and saved neck, until you can push your whole
for the Sticky Port gravy (recipe hand in down the length of the breast.
on p70) Take care not to tear the skin. Use your
2 thyme sprigs hands to spread the bacon butter under
1 onion, halved the skin so that it covers the entire
1 lemon, halved breast area, and there is butter in the
CELEBRATION 2 bay leaves crevice between the thigh and the main
LUNCH FOR 8 1 garlic bulb, halved body. Pop a sprig of thyme under the
FOR THE SALT MIX skin of each breast, then smooth
Crispy bacon-basted turkey 85g/3oz faky sea salt the skin over with your buttery hands.
2 tbsp fresh thyme leaves Place the onion, lemon, bay leaves and
SENSATIONAL SIDES 1 tsp crushed black pepper garlic in the cavity.
Best-ever roast potatoes FOR THE CRISPY BACON BUTTER 5 Cover the tin loosely with foil and
Ginger & orange glazed 6 rashers smoked streaky bacon or roast for the calculated cooking time –
baby carrots pancetta, chopped into small pieces 30 mins before the end of cooking,
140g/5oz butter, softened increase the oven temperature to
Festive red cabbage 1 tbsp maple syrup 200C/180C fan/gas 6, remove the foil,
Creamed sprouts baste the turkey and return to the oven.
with chestnuts 1 If you have time the day before, When the turkey is beautifully brown
salt the turkey. Make the salt mix by and cooked through, remove from
Salted maple-roasted grinding the salt with the thyme leaves the oven and leave to rest on a warm
parsnips and pepper in a spice grinder or with a platter covered in foil for up to 1 hr.
pestle and mortar. Sit the turkey in a 6 Pour the fat away from the roasting
ALL THE TRIMMINGS roasting tin and season all over, inside tin, leaving just the juices. If your tin is
Pigs in puff pastry blankets • Step-by-step to and out, using about two-thirds of the fameproof, pour in the Sticky Port
your perfect salt. Leave the turkey in the tin, gravy (recipe, p70) to reheat with the
Triple nut & apple Christmas meal. breast-side up, cover with cling flm juices; if not, tip them both into a
stuffing balls
Follow our and put in the fridge for up to 24 hrs. saucepan and reheat. Serve the
or
timeplan on page If you don’t have time, or there is no remaining salt mix as a seasoning
Stuffing baubles
182 and you’ll room in the fridge, simply prepare the alongside the rest of the meal.
Sticky Port gravy get everything salt and season the turkey generously PER SERVING (8) 761 kcals • fat 41g • saturates 17g •
cooked on before roasting. carbs 2g • sugars 2g • fbre none • protein 96g • salt 8.7g
Persian cranberry sauce time – without 2 To make the bacon butter, gently cook
Buttered toast bread sauce forgetting the bacon in a dry frying pan for about
anything! 10 mins, stirring occasionally, until the

ed baby carrots
-glaz
nge The Big Day
ora
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nge
Gi
New ideas for
sides and stufng
Recipes on page 64 }
le stuffing balls
ut & app
en
ipl
Tr
Festive red ca
bba
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Stuffing baubles 2 Weigh the onion offcuts and
place 140g/5oz in a food processor
EASY
(save any remaining onions for another
MAKES 12 PREP 25 mins COOK 40 mins recipe). Blitz until fnely chopped but still
with a little texture – or fnely chop by
drizzle of vegetable oil, plus extra hand. Heat a drizzle of oil in a frying pan
for greasing and add the onions. Cook for 5 mins
6 small or medium red onions until softened, then set aside to cool.
250g/9oz sausagemeat 3 Tip the sausagemeat, cranberries,
50g/2oz dried cranberries thyme and breadcrumbs into a bowl.
small bunch thyme, leaves picked Add the fried onions and a little
50g/2oz fresh or dried breadcrumbs seasoning. Mix well. Roll the stuffng
12 rashers pancetta mixture into 12 balls and use to fll the
onion halves. Wrap a slice of pancetta
1 Heat oven to 180C/160C fan/gas 4 and around each ‘bauble’, ensuring the ends
grease a large baking tray. Halve the meet underneath the onions. Can now
onions through the root and peel off the be covered with cling film and chilled for
papery skin. Cut off any stringy roots up to 2 days or frozen for up to a month.
but leave the base of the root intact. 4 Heat oven to 200C/180C fan/gas 6.
Slice a little off the rounded side of each Unwrap the stuffng baubles (if chilled)
onion half, so they will sit on the tray. and bake for 25 mins until cooked
Cut away the centre of the onions, through and the bacon is starting to
reserving the offcuts, to leave a hollow crisp. If you’re cooking from frozen, bake
– once you’ve cut away a little, you can for 35 mins. (If you have a full oven, it
use your fngers to pull out the layers may be too steamy to crisp up the
until you’re left with a shell of 2 or 3 bacon, so fnish with a blast under a hot
layers. Arrange the halves on a baking grill until nicely browned and crispy.)
tray, season and bake for 10 mins until PER BAUBLE 120 kcals • fat 6g • saturates 2g •
just softened. Set aside to cool. carbs 10g • sugars 5g • fbre 1g • protein 5g • salt 0.5g
Best-ever roast potatoes 1 A day or two before roasting, prepare tin and lining them up as you go) place
Over the years, we’ve made roasties the potatoes. You need chunks or each potato in the oil and use a spoon
countless times in the Good Food whole potatoes roughly the size of a to turn it so it’s completely coated.
Test Kitchen, experimenting and clementine, so peel and leave whole, Don’t worry about the oil cooling down
refining. These are amazing, and we halve or quarter accordingly. Place the too much. Once all the potatoes are in
make no excuses for the amount of potatoes in a large pan of cold, salted the tin in a single layer, not touching,
detail we’ve given – or how much water – salting is important, so don’t place the tin in the oven and cook
oil we’ve used! skip it. Bring the water to the boil and for 40 mins, undisturbed.
Our top tip? Don’t overcrowd simmer gently for about 15 mins until 3 Remove from the oven and – again,
your roasting tin. Each chunk needs the potatoes are cooked all the way meticulously – turn each potato.
to be sizzling in the tin with space through but not on the brink of collapse. Return to the oven for 20 mins, then
around it, so if you don’t have a Gently drain the potatoes in a colander, repeat the potato-turning process
tin big enough for 3kg of potatoes, but do not shake them or ruffe them again. If, at this stage, your other side
make less. You might also be up – just leave them to drain and cool. dishes allow you to, turn the oven up
surprised that we’re not using Once there is no more steam coming to 220C/200C fan/gas 7 and give the
goose fat, but we think sunflower off them, place on a tray in a single layer potatoes a fnal 20 mins. By now
oil gives the crunchiest results. and put them in the fridge, uncovered, you should have potatoes that are
until ready to roast. everything a roastie should be: deep,
GOOD GLUTEN
EASY FIBRE 4 YOU FREE 2 Heat oven to 200C/180C/gas 6 (or golden and crunchy on the outside with
SERVES 8 PREP 30 mins plus chilling put them in when you turn it up for the an extra-fuffy middle – just sprinkle
COOK 1 hr 40 mins turkey). Pour oil into a deep roasting tin with a little sea salt to serve.
to give an even layer of about 0.5cm. PER SERVING 434 kcals • fat 17g • saturates 2g •
3kg/6lb 8oz Maris Piper potatoes Place the tin in the oven for 5 mins to carbs 61g • sugars 2g • fbre 6g • protein 7g • salt 0.6g
(we’ve tried lots of potatoes over the heat the oil, then remove from the oven.
years and these are truly the best) One at a time and working methodically
sunfower oil (starting at one corner of the roasting

The Big Day
Best-
eve
r ro
ast
po
ta
to
es

Ginger & orange-glazed Triple nut & apple Creamed sprouts
baby carrots stuffng balls with chestnuts
EASY 1 OF 5 GLUTEN EASY EASY FOLATE FIBRE VIT C 2 OF 5
A DAY FREE A DAY
SERVES 6-8 PREP 5 mins COOK 25-30 mins MAKES 16 PREP 20 mins COOK 30 mins SERVES 6-8 PREP 10 mins COOK 25 mins
900g/2lb baby carrots, washed 2 tbsp linseeds 900g/2lb Brussels sprouts, trimmed
and scrubbed 1 red onion, halved 2 onions, fnely chopped
50g/2oz butter 1 tbsp olive oil, plus extra for greasing 2 tsp vegetable oil
25g/1oz piece ginger, peeled and 200g/7oz mixed nuts of your choice 50g/2oz butter
fnely grated (we used a combination of pecans, 2 garlic cloves, crushed
1
2 tbsp clear honey hazelnuts and pistachios) /2 vegetable stock cube, crumbled
zest 1 orange 400g can cooked green lentils in 250ml/9f oz double cream
water, drained 1 tsp freshly grated nutmeg, plus
1 Bring a large pan of salted water to 50g/2oz breadcrumbs extra to serve
the boil and add the carrots. Simmer small bunch sage, chopped 200g/7oz vacuum-packed chestnuts,
for 5 mins until slightly tender, then drain. 1 small apple, grated roughly chopped
2 In a wide pan, heat the butter until
melting, then add the carrots, ginger, 1 Put the linseeds in a small bowl and 1 Bring a large pan of salted water to
honey and orange zest. Cook over a mix with 2 tbsp water, then set aside for the boil, add the sprouts and cook for
medium heat for 25-30 mins, turning 5-10 mins until the water thickens to a 3-4 mins until slightly tender. Drain and
them gently every now and then, until gluey consistency. Meanwhile, place the rinse under cold water.
the carrots start to go golden and sticky. onion in a food processor and whizz 2 Meanwhile, very gently fry the
3 Turn the carrots gently in the pan until fnely chopped. Heat the oil in a onions in the oil and half the butter for
every now and again until all sides are frying pan, tip in the onion and cook about 10 mins until soft. Add the garlic
browning. Season well before serving. for 5 mins until softened. and stock cube and cook for 2 mins,
PER SERVING 101 kcals • fat 6g • saturates 3g • 2 Tip the nuts into the food processor stirring, until everything is combined.
carbs 10g • sugars 9g • fbre 4g • protein 1g • salt 0.4g and whizz until coarsely chopped. Remove from the heat.
Sprinkle 3 tbsp of the nuts over a 3 Roughly chop the sprouts by hand or
Festive red cabbage plate and set aside. Add the lentils, in a food processor, then stir them in
breadcrumbs, sage, apple, linseeds (and with the onions and the rest of the
EASY LOW VIT C 2 OF 5 GLUTEN
FAT A DAY FREE any liquid in the bowl), onion and plenty butter, along with the double cream and
SERVES 6-8 PREP 10 mins COOK 3 hrs of seasoning to the processor. Pulse to nutmeg. Put back on the heat and cook
blend the mixture until just combined – until the cream is bubbling. Season to
1 tbsp vegetable oil don’t chop too fnely or the stuffng will taste. Toss in the chestnuts and sprinkle
2 large onions, fnely chopped lose its nice nutty texture. over a little extra nutmeg to serve.
1 star anise 3 Line a baking tray with foil and PER SERVING (8) 321 kcals • fat 25g • saturates 14g •
1 cinnamon stick grease with a little oil. Remove the blade carbs 16g • sugars 7g • fbre 7g • protein 5g • salt 0.5g
150ml/1/4 pt red wine from the processor and oil your hands.
1 red cabbage (about 900g/2lb), Scoop out walnut-sized chunks of
shredded stuffng, roll into balls, then roll on the Salted maple-roasted
2 tbsp dark brown soft sugar plate of chopped nuts to coat. Place parsnips
2 Bramley apples, peeled and chopped on the prepared baking tray. Can be
EASY 1 OF 5 GLUTEN
covered with cling flm and chilled for A DAY FREE
1 Heat the oil in a large fameproof up to 2 days, or frozen for 2 months. SERVES 6-8 PREP 5 mins COOK 35-40 mins
casserole dish, add the onions and cook 4 Heat oven to 200C/180C fan/gas 6.
on a medium heat for 8-10 mins, then Unwrap (if chilled) and bake for 600g/1lb 5oz parsnips, peeled and
add the star anise and cinnamon stick. 25-30 mins until the nuts are a little quartered
2 Pour in the wine and let it simmer darker and the balls have frmed up 2 tbsp vegetable oil
until slightly reduced. Add the cabbage, slightly – they will be softer than 3 tbsp maple syrup
sugar and apples, and stir well. Season traditional stuffng balls but will 3 thyme sprigs, leaves picked
well, cover and simmer on a low heat frm up after a few mins cooling.
for 3 hrs, stirring every now and again. If you’re cooking from frozen, bake Heat oven to 220C/200C fan/gas 7.
3 Once the cabbage is tender, check the for 35-40 mins. Put the parsnips in a large roasting
seasoning. Serve in a bowl with the star PER BALL 123 kcals • fat 9g • saturates 1g • carbs 6g • tin with the oil, maple syrup, thyme
anise and cinnamon stick on top. Can be sugars 2g • fbre 2g • protein 3g • salt none leaves and some sea salt fakes.
made 1-2 days in advance or frozen for Roast for 35-40 mins until soft and
up to 4 months – simply reheat on the sticky. Scatter over a few more sea
hob before serving. salt fakes before serving.
PER SERVING (8) 112 kcals • fat 2g • saturates none • PER SERVING (8) 97 kcals • fat 3g • saturates none •
carbs 16g • sugars 14g • fbre 5g • protein 2g • salt none carbs 15g • sugars 8g • fbre 4g • protein 1g • salt none

The Big Day
Crea
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pro
ut
sw
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it
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s
Sa
lte
dm
apl
e-ro
asted
parsnips

The UK’s first
Wi-Fi connected
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from Hoover
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5 YEAR
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The Big Day
Pigs in puff pastry blankets

These would work well as canapés
at a drinks party too.
EASY
SERVES 6-8 PREP 10 mins plus chilling

COOK 25-30 mins
1
/2 tbsp vegetable oil, for greasing
1
/2 sheet ready-rolled puff pastry
16 pork chipolatas
1 egg yolk, beaten, to glaze
2 tbsp sesame seeds
1 Heat oven to 220C/200C fan/gas 7

and grease a large baking tray.
Unroll the puff pastry into an A4
sheet and cut 16 x 10cm-long strips.
2 Wrap each chipolata in a strip of
pastry, winding it round like a corkscrew.
Place on the baking sheet and chill in
the fridge for 15 mins. Can be chilled
overnight or frozen for up to 2 weeks.
3 Mix the egg yolk with 1 tsp water and
use to glaze the top of each pastry
spiral. Sprinkle with the sesame seeds,
then bake for 25-30 mins until the
pastry is puffed up and golden, and
the sausages are cooked.
PER SERVING (8) 205 kcals • fat 15g • saturates 6g •
Buttery pastry &

chipolatas – bet you
can’t eat just one!

The Big Day
The all-important sauces
cranberry sauc
sian e
Per

Sticky Port gravy l
Buttered toast bread sauce
Turn over for these three recipes

The Big Day
Sticky Port gravy 3 If your roasting tin is fameproof, put Buttered toast bread sauce
One thing that can stress out even it on a low fame, add the vinegar and Bread is vastly improved when you
the most experienced cooks is sizzle for a moment. Pour in the Port toast it and slather it with butter.
last-minute gravy. We’ve all been and cook until you have a thick, We’ve applied the same principle to
there – no space for any pans, glutinous paste mixed in with all the bread sauce, and you’ll really notice
fishing a dirty sieve out of the sink, ingredients – it will look quite messy! the difference in flavour.
frantically looking for a clean Add the stock and herbs, bring to the
EASY
wooden spoon… boil and cook for 10 mins. (If your tin
The solution? Make your gravy isn’t fameproof, add the vinegar, stir to SERVES 8 PREP 15 mins COOK 25 mins
ahead. This gravy contains a few loosen all the burnt bits from the tin,
unusual ingredients but they then tip into a saucepan to continue.) 140g/5oz crustless sliced white bread
come together to provide lots of 4 Turn off the heat and use a potato 85g/3oz butter
‘umami’, or savouriness, for a masher to mash everything to extract 1 onion, fnely chopped
really deep-flavoured result. as much favour out of it as you can. 1 bay leaf
Carefully pass the contents through a 1 thyme sprig
EASY LOW
FAT sieve over another saucepan, pushing 600ml/1 pt milk
SERVES 8 PREP 25 mins COOK 1 hr 30 mins down on the contents of the sieve. pinch of ground cloves
Simmer the gravy until thick and glossy, pinch of ground nutmeg
neck and giblets from your turkey then leave to cool. Can be chilled for up 100ml/31/2f oz double cream
4 chicken wings, chopped into pieces to 3 days or frozen for up to 2 months.
(or 8 chicken wings if you don’t have Reheat the gravy and serve as it is, or 1 In a toaster or under a grill, toast the
the turkey neck and giblets) add to the turkey roasting juices for bread slices on both sides until dark
2 onions, unpeeled and quartered even more favour. brown. Leave to cool, then pulse in a
1 carrot, unpeeled and roughly PER SERVING 144 kcals • fat 3g • saturates 1g • food processor to make rough crumbs.
chopped carbs 12g • sugars 6g • fbre 1g • protein 9g • salt 1.1g 2 Heat half the butter in a saucepan
2 celery sticks, roughly chopped and cook the onion gently for about
1 garlic bulb, halved 10 mins until just starting to brown and
1 tbsp sunfower oil Persian cranberry sauce turn sticky. Add the bay leaf and thyme,
1 tbsp clear honey Middle Eastern flavours bring a new and pour over the milk. Mix in the spices
2 tbsp soy sauce dimension to traditional cranberry and season with a sprinkling of salt and
1 tbsp tomato purée sauce. The texture is thick, like a pepper. Bring to the boil and simmer
50g/2oz plain four chutney, so if you prefer a thinner gently for 5 mins.
small handful dried mushrooms consistency, add 100ml water. 3 Remove the herbs, then stir in all
(optional – but nice) but a handful of the crumbs and cook
EASY LOW GLUTEN
1 tbsp red wine vinegar or Sherry FAT FREE over a low heat, simmering gently,
vinegar SERVES 8 PREP 5 mins COOK 10 mins until thickened. For a very smooth
150ml/1/4pt Port, Sherry or red wine sauce, blitz with a hand blender in
1.2 litres/2 pints chicken stock 250g/9oz fresh or frozen cranberries the pan. Can be chilled for up to 2 days
3 bay leaves 2 tbsp pomegranate molasses or or frozen for up to 2 months, then
small bunch thyme balsamic vinegar reheated to serve.
juice and fnely grated zest 1/2 orange, 4 While the sauce simmers, melt the
1 Heat oven to 220C/200C fan/gas 7. plus extra zest to serve remaining butter in a small frying pan
Tip the turkey bits and/or chicken 2 tbsp golden caster sugar, plus extra and cook until sizzling and nut-brown.
wings into a sturdy roasting tin with to taste Throw in the remaining crumbs and
the onions, carrots, celery and garlic. pinch of ground allspice cook in the butter until really crisp,
Toss in the oil and spread out into then turn off the heat.
a single layer. Place in the oven for Simply tip all the ingredients into a small 5 Add the cream to the sauce and
40 mins undisturbed – you want them saucepan and bring to a gentle simmer. heat for a few mins more, then tip into
Food styling SARAH COOK | Styling JENNY IGGLEDEN
the right side of just burnt, as this will Stir over a low heat for 10 mins until the a serving dish. Spoon over the crisp
give you lots of favour. cranberries have burst into a thick, crumbs and any remaining nutty butter
2 Remove the tin from the oven and glossy, sticky sauce. We like ours on the to serve.
mix in the honey, soy sauce and tomato sour side to give your plate a hit of PER SERVING 234 kcals • fat 17g • saturates 11g •
purée. Toss everything together until acidity, but if you prefer it sweeter add a carbs 14g • sugars 5g • fbre 1g • protein 5g • salt 0.5g
all the bits are completely coated, bit more sugar. Leave the sauce to cool,
then return to the oven for 10 mins until then sprinkle over a little orange zest to
sticky and caramelised. Remove the tin serve. Can be kept covered in the fridge
from the oven again, sprinkle over the for up to a week, or frozen for 4 months. For more Christmas
four and dried mushrooms (if using) and PER SERVING 37 kcals • fat none • saturates none •
recipes, visit
return to the oven for a fnal 10 mins. carbs 8g • sugars 7g • fbre 1g • protein none • salt none
bbcgoodfood.com

Break with tradition
Fancy a change from turkey? Three regular guest chefs on BBC One’s
Saturday Kitchen pull out the stops to create alternative centrepieces
Photographs Sam Stowell
Mark Sargeant
2 star anise little salt and pepper and the rest of the
1 tsp fenugreek seeds garam masala, then place one piece of
3 cloves salmon on one piece of pastry and cover
thumb-sized piece ginger, with half of the rice mixture. Top with
cut into large chunks the other piece of salmon, then brush
2 tsp garam masala around the pastry edges with beaten
140g/5oz basmati rice, soaked in cold egg. Cover with the second piece of
water for 30 mins, then drained pastry, pushing down well, then roll the
1 bay leaf edges over, crimp with a fork to seal and
small pack coriander, fnely chopped decorate as you like. Can be made ahead
1 red chilli, seeds kept in, fnely and chilled for 1 day. Brush all over with
chopped beaten egg and chill for 30 mins.
1 tbsp mango chutney 3 Heat oven to 220C/200C fan/gas 7.
1 tbsp lemon juice Bake in the oven for 10 mins, then turn
2 x 320g packs ready-rolled puff the oven down to 180C/160C fan/gas 4
pastry and continue to bake for about 30 mins
2 x 500g whole salmon fllets, skin until the pastry is golden brown. Set
M
ark, who owns Rocksalt removed and pin-boned aside in a warm place to rest for 10 mins.
restaurant in Folkestone, 2 large egg yolks, lightly beaten Serve with the rest of the rice mix
recently opened Morden (heated or cold) and the Raita (below).
& Lea in London’s Soho. He 1 Heat the oil in a frying pan and add PER SERVING (8) 647 kcals • fat 37g • saturates 12g •
worked with Gordon Ramsay for the onion, garlic, cardamom, cinnamon, carbs 45g • sugars 3g • fbre 1g • protein 33g • salt 0.9g
more than a decade and was Head fennel, star anise, fenugreek, cloves,
chef at Claridge’s, when it was ginger and 1 tsp garam masala. Cook Raita
awarded a Michelin star in 2002. over a medium heat until the onion
EASY GLUTEN
is a deep golden brown. Add the rice FREE
Spiced salmon coulibiac with 250ml water and the bay leaf, and SERVES 6-8 PREP 10 mins NO COOK
This is a great main for Christmas season with salt. Bring to the boil, then
Day as it can all be made in turn down to a gentle simmer. Cover and 250g/9oz Greek yogurt
advance. The unbaked coulibiac cook for 15 mins or until the liquid has 1 garlic clove, fnely grated
can be kept in the fridge for up to been absorbed and the rice is light and thumb-sized piece ginger, fnely
a day or, if the salmon has not been fuffy. Remove from the heat, tip into a grated
previously frozen, you can put it in bowl and leave to cool. Once cooled, 1
/2 small pack coriander, chopped
the freezer for up to 2 months. remove the cardamom, cinnamon stick, 1
/4 small pack mint, leaves chopped
star anise, cloves, ginger and bay leaf. juice 1/2 lime
A LITTLE EFFORT OMEGA-3
Add the coriander, chilli, mango chutney 1
/2 tsp garam masala, plus a little
SERVES 6-8 PREP 20 mins plus cooling and lemon juice. Check the seasoning, extra to serve
COOK 50 mins cover and chill until needed. 1
/4 cucumber, grated and lightly
2 Take the pastry out of the fridge and squeezed
2 tbsp vegetable oil leave at room temperature for 10 mins.
1 onion, fnely chopped Unroll the pastry sheets, roll out to make Mix all the ingredients and season. Serve
2 garlic cloves, crushed a little wider and put each on a non-stick sprinkled with extra garam masala
2 cardamom pods, crushed baking sheet. Cover with cling flm and alongside the Spiced salmon coulibiac.
1 cinnamon stick place in the fridge to re-chill for 30 mins. PER SERVING (8) 45 kcals • fat 3g • saturates 2g •
1 tsp fennel seeds Season the salmon on both sides with a carbs 2g • sugars 1g • fbre none • protein 2g • salt 0.1g

The Big Day
Impressive make-ahead main

Marcus Wareing
Parsnip croquettes (recipe below) and almost smoking, add the beef scraps
Ginger & orange glazed baby carrots and cook until dark golden. Add the
(recipe p64), to serve shallots, garlic, peppercorns and herbs.
FOR THE MARINADE Fry for a few mins until starting to
200ml/8f oz olive oil brown, then add the reduced alcohol
1
/2 small pack thyme, leaves picked and stock. Bring to a simmer and cook
and roughly chopped for 25 mins. Strain into a clean pan, then
3 rosemary sprigs, leaves picked and simmer for 8-10 mins until thickened.
roughly chopped Season to taste and chill until needed.
1 whole garlic bulb, top third cut off 3 Heat oven to 200C/180C fan/gas 6.
and discarded Remove the fllet from the marinade
FOR THE RED WINE SAUCE and brush off the herbs, reserving
250ml/9f oz Port them and the garlic for later. Heat the
500ml/18f oz red wine vegetable oil in a large pan. When
1 tbsp vegetable oil almost smoking, add the fllet, season
140g/5oz beef scraps (ask your with 2 tsp salt and fry for 5-7 mins,
E
arlier this year, butcher for these) or braising steak, turning every so often.
Marcus, judge on BBC chopped 4 Add the butter, cube by cube, and –
Two’s MasterChef: The 4 shallots, sliced when foaming – baste the fllet, turning
Professionals, opened Tredwell’s 2 garlic cloves, bashed regularly. When the fllet is caramelised,
in Covent Garden. He also runs 12 white peppercorns put in a roasting tin with the reserved
the two-Michelin-starred Marcus, 1
/4 small pack thyme herbs and garlic, and cook in the oven
in Knightsbridge, and The Gilbert 1 bay leaf for 8-12 mins, turning every 4 mins and
Scott in St Pancras. 1 litre/13/4 pints beef stock basting. To check that the beef is done,
insert a probe thermometer into the
Beef fllet with red wine sauce 1 Put the beef in a container just big centre – it should read 55-60C for
enough to ft snugly. Mix the marinade medium rare. Transfer to a board, wrap
A LITTLE EFFORT IRON
ingredients in a bowl and tip over the loosely in foil and rest for 20 mins.
SERVES 6-8 PREP 20 mins plus at least 24 hrs beef. Cover and chill, turning and basting 5 Return the tin to the oven until the
marinating and resting COOK 1 hr 30 mins as often as possible. Leave for 24-72 hrs. butter is hot. Before serving, roll the
2 Pour the Port and wine into a large fllet in it. Serve with the sauce,
1.3kg/3lb well-aged beef fllet pan and simmer until reduced to a glaze. croquettes, carrots and garlic.
50ml/2f oz vegetable oil – this will take about 20 mins. Heat the PER SERVING (8) 636 kcals • fat 42g • saturates 14g •
100g/4oz unsalted butter, cubed oil in a separate large pan and, when carbs 5g • sugars 4g • fbre 1g • protein 39g • salt 1.8g
Parsnip croquettes 1 Heat oven to 160C/140C fan/gas 3. Put a piping bag and pipe into 3cm-thick
Tip
the parsnips in a roasting tin with the oil lengths onto a baking parchment-lined
MORE OF A CHALLENGE
and roast for 1 hr 30 mins. Remove from tray. Freeze for 1 hr until frm but not Want to get
MAKES about 20 PREP 35 mins plus chilling and the oven and cut into chunks. completely frozen. Remove from the ahead?
1 hr freezing COOK 1 hr 45 mins 2 Meanwhile, make the béchamel. freezer and cut into 5cm lengths. Coat You can make the
Melt the butter in a saucepan over the croquettes in the four, dip in the red wine sauce two
350g/12oz parsnips, peeled and a low heat, then add the four and whisk. egg, roll in the panko breadcrumbs, then days beforehand.
left whole Remove from the heat and add the milk place on a parchment-lined tray. Chill Cook the beef
2 tsp olive oil gradually, whisking after each addition until needed. Can be made up to this and prepare the
25g/1oz unsalted butter until combined. Return to a low heat stage up to 24 hrs in advance. croquettes
2 shallots, fnely chopped and cook, stirring, until thick. Stir in 4 To fry your croquettes, use a deep-fat up to 24 hrs ahead.
25g/1oz creamed horseradish the remaining ingredients, except the fryer or half-fll a heavy-based medium While the beef fllet
75g/21/2oz plain four Gruyère, add 1/2 tsp salt and take off the saucepan with vegetable oil and heat to rests, deep-fry the
2 large eggs, beaten heat. Add the Gruyère and mix well. 180C. Cook in small batches for 2-3 mins croquettes and
85g/3oz panko breadcrumbs 3 Once the parsnips are cool enough to until golden and cooked through. Lift remove the red
1-2 litres/13/4-31/2 pints vegetable oil, handle, purée in a food processor and the croquettes from the oil with a wine sauce from the
for deep-frying set aside. Heat the butter in a pan. Add slotted spoon and drain on kitchen fridge – tip into a
FOR THE BÉCHAMEL SAUCE the shallots and cook for 10 mins or until paper. Put on a warmed plate and cover pan and bring back
50g/2oz unsalted butter soft and golden. Tip into a large bowl with foil until ready to serve. to the boil.
50g/2oz plain four with the parsnip purée, béchamel and PER CROQUETTE 162 kcals • fat 11g • saturates 5g •
300ml/1/2pt full-fat milk horseradish. Season to taste, cover carbs 11g • sugars 2g • fbre 1g • protein 5g • salt 0.4g
75g/21/2oz cheddar, grated and cool. When almost cold, spoon into
1
/2 tsp Dijon mustard
1
/2 tbsp Worcestershire sauce
100g/4oz Gruyère, grated

The Big Day
usly tender beef

Luxurio

Ben Tish
Truffed parsnip & Griddled chicory
brioche pudding with This recipe is so simple to make,
hazelnut & thyme butter and its charred flavour nicely
My decadent, savoury take on offsets the buttery brioche pudding.
the classic bread & butter pudding
EASY LOW FOLATE 2 OF 5 GOOD GLUTEN
can be served as a vegetarian FAT A DAY 4 YOU FREE
centrepiece, or an indulgent SERVES 4 PREP 5 mins COOK 5 mins

side dish.
2 white chicory, cut into quarters
EASY 1 OF 5
CALCIUM FIBRE A DAY 2 red chicory, cut into quarters
SERVES 4 PREP 40 mins COOK 1 hr 35 mins 1 small radicchio (rosso di Treviso), or
extra chicory, cut into quarters
300g/11oz parsnips, peeled and cut 1 tbsp olive oil
into small chunks 3 tbsp saba (reduced grape must, see
1 tbsp olive oil, plus extra for greasing tip below) or balsamic vinegar
350ml/12f oz double cream
3 large eggs, beaten Heat a griddle pan over a high heat until
B
en is Chef-director of the 85g/3oz unsalted butter, softened nearly smoking. Rub the chicory and
award-winning Salt Yard 100g/4oz vegetarian-style radicchio quarters with the olive oil and
Group – three central Parmesan, grated season. In batches, griddle on all sides
London restaurants specialising 1 tbsp picked thyme leaves, plus extra until tender and the leaves have slightly
in a mix of Spanish and Italian to serve blackened. Drizzle over the saba or
food. Ben often demonstrates at 2 tbsp good-quality white truffe oil, balsamic vinegar to serve.
the BBC Good Food Show. plus extra to drizzle PER SERVING 80 kcals • fat 4g • saturates 1g •
His first book, Salt Yard, was 300g/11oz brioche loaf, cut into carbs 8g • sugars 3g • fbre 2g • protein 2g • salt 0.1g
published in 2012; his second, small chunks
Grill Smoke BBQ will be published 25g/1oz blanched hazelnuts, halved
by Quadrille next spring. 1 small black truffe, thinly sliced Tip
(optional)
Ingredients to seek out
1 Heat oven to 200C/180C fan/gas 6. â Saba, also known as vin cotto and
Put the parsnips on a baking tray, drizzle mosto cotto, is made from whole
with the olive oil, season well and roast pressed grape juice (or grape must)
for 30 mins or until tender and nicely that has been cooked over a very low
caramelised. Reduce the temperature temperature to produce a sweet syrup.
to 180C/160C fan/gas 4. Used in both desserts and savoury
2 In a large bowl, whisk together the sauces, saba is sold in Italian
cream, eggs, half the butter, half the delicatessens and also at
cheese and half the thyme. Season well, melburyandappleton.co.uk.
then add the truffe oil, brioche and â Radicchio rosso di Treviso is a
parsnips, and leave for 10 mins. long, thin, mild-favoured variety of
3 Lightly oil a medium baking dish and radicchio. Its peppery favour becomes
tip in the soaked brioche mixture. Heat less pronounced when it’s griddled.
the remaining butter in a shallow pan You’ll fnd it in specialist greengrocers.
and cook until the butter turns brown.
Add the hazelnuts and remaining thyme
and cook for 2 mins before spooning
over the top of the pudding. Cover the
Food styling SARAH COOK | Styling JENNY IGGLEDEN
dish with foil, and cook in the oven for

around 50 mins until puffed up and
starting to caramelise. Remove the foil,
Find more sprinkle with the remaining cheese and
vegetarian place back in the oven for 15 mins to
recipes at brown fully. Scatter over the black
bbcgood truffe, if using, add an extra drizzle
food.com of truffe oil, the extra thyme and serve.
PER SERVING 1,221 kcals • fat 103g • saturates 53g •

The Big Day
A festive treat for vegetarians

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Sweet
Smooth
Nutty
A heart of almond wrapped in velvety filling, delicate

wafer and sprinkled with light coconut flakes. Gone
Try something deliciously different.
Festive
entertaıning
Exciting new recipes for all those special dinners
and gatherings with family and friends

CHRISTMAS EVE SUPPER
Just for two

Great British Bake Off judge Paul Hollywood takes a break from the
kitchen as his wife Alex prepares a special meal for them to share
Photographs David Munns
d
sala
hio
radicc
an &
en be
Lobster, gre

Festive entertaining
Or k
ang
e-stu duc
ffed Christmas
CHRISTMAS
EVE MENU
Lobster, green bean
& radicchio salad
Orange-stuffed
Christmas duck
Potato rösti cakes with

sage leaves Pota
to rö
sti c
akes
Red wine jelly with
sage
leav
Chinon apple tarts es

Get
‘As the run-up to ahead
Christmas is hectic, UP TO A MONTH BEFORE The red wine jelly can be
and Christmas Day is made and stored in a small sterilised jar in the fridge.
THE DAY BEFORE You could remove the lobster meat
all about family and
from the shell, cut it into pieces and keep it in an airtight
children, Paul and container in the fridge. The basil dressing can be made
I have a tradition of and kept covered in the fridge.
ON THE DAY The potatoes and beans for the starter
making Christmas Eve can be cooked in the morning and chilled until needed.
our time together. I cook You could make the cardamom crème fraîche in the
a special meal for us, we morning and keep it covered in the fridge.
Cook the röstis up to 8 hours in advance, then warm
have a glass of wine and them through in the oven to serve.
give each other gifts’ The tart bases can be cut out and caramelised in
the afternoon, put on a tray and topped with a sheet
Alex Hollywood of baking parchment.
Lobster, 1 To prepare the lobster, separate the

green bean & claws from the tail. Crack the claws
radicchio salad with a rolling pin and pick out the meat.
There is a French Remove the shell from the lobster
connection on my tail, cut the tail in half and discard the
mother’s side, and intestine. Break off the legs then roll
I have spent a lot a rolling pin over them to push out any
of Christmases in France, where you meat. Cut all the meat into bite-sized
always start the meal with seafood. pieces, cover and put in the fridge.
Paul and I are massive lobster 2 Put a small saucepan of salted water on
fans, and this salad is such an easy to boil. Add the potatoes and simmer for
thing to throw together, as all the 15 mins until cooked but not broken up.
components can be prepared ahead Lift the potatoes out of the water and
– leaving you plenty of time leave to one side to cool. Add the green
to enjoy a glass of bubbly. beans to the hot water and boil for 3 mins
until just cooked. Drain the beans and run
A LITTLE EFFORT FOLATE 2 OF 5 GLUTEN
A DAY FREE under cold water. Put the cooled potatoes
SERVES 2 PREP 20 mins plus chilling and beans in the fridge to chill.
COOK 20 mins 3 To make the basil dressing, blitz the
pine nuts, most of the basil (saving a
1 chilled whole cooked lobster (about few leaves to fnish), the garlic and red
450g/1lb) wine vinegar in a small food processor.
3-4 medium new potatoes (about With the motor running, slowly drizzle in
175g/6oz) the olive oil. The dressing should be fairly
85g/3oz fne green beans, trimmed smooth but still have some texture.
1
/2 small radicchio (about 100g/4oz), Season and set aside.
leaves separated, washed and 4 When you are ready to serve, cut the
patted dry potatoes into 1cm-thick slices, put in a
FOR THE BASIL DRESSING bowl and mix with half the dressing.
1 tbsp pine nuts, toasted Arrange the radicchio and green beans
small pack basil, leaves picked on two serving plates, top with the potato
1 small garlic clove, crushed slices and fnally the chilled lobster.
2 tsp red wine vinegar
2 tbsp extra virgin olive oil
Drizzle over the rest of the dressing, top
with the reserved basil leaves and serve.
‘With duck, I love that you
PER SERVING 485 kcals • fat 20g • saturates 2g • have the ceremony of carving
a whole bird, even though
you’re only cooking for two’

Orange-stuffed 1 Heat oven to 160C/140C fan/gas 3. Put the
Christmas duck duck on a rack set over a roasting tin and
Duck with orange prick the skin all over with a skewer. Season
is an unbeatable well. Halve one of the oranges and squeeze
combination, and it some of the juice into the duck cavity and
also feels very festive. the tin, then stuff the cavity with both
of the halves. Pour 100ml water into the tin
A LITTLE EFFORT
and roast for 20 mins per 500g (about 50
SERVES 2 PREP 20 mins COOK 1 hr 30 mins mins). Turn the oven up to 220C/200C fan/
gas 7 and roast for another 20 mins until the
1 small (1.25kg/2lb 12oz) oven-ready duck duck skin is crispy and golden.
2 oranges 2 Put a small pan of water on to boil. Using
2 tsp light brown soft sugar a peeler, pare the zest from the remaining
2 tsp balsamic vinegar orange. Scrape any pith off the zest using
2 tbsp Grand Marnier a small, sharp knife. Add the zest to the
1 tbsp butter water and gently boil for 8-10 mins, then
200ml/7f oz good-quality chicken stock drain, slice thinly into strips and set aside.
150ml/1/4pt dry white wine In the same pan, dissolve the brown sugar
1 tsp cornfour with the balsamic vinegar. Cut the pared
50g/2oz watercress, to garnish orange in half, juice it and pour the juice
200g/7oz baby leaf spinach, Potato rösti into the pan. Add the Grand Marnier and
cakes with sage leaves (recipe overleaf), 1 tsp butter. Bubble until it has reduced by
to serve half and is dark and syrupy. Remove from
the heat and stir in the orange zest.
3 Once the duck is cooked, wrap it in foil
to keep warm and put it on a board to rest.
Spoon off the fat from the roasting tin and
discard. Pour any remaining duck juices into
a wide, shallow saucepan. Tip in the stock
and bring to the boil. Add the wine and
simmer for 2-3 mins, then add half the
orange sauce and stir well. In a small bowl,
mix the cornfour with 2 tsp cold water, then
stir into the gravy. Season, add 1 tsp butter
and whisk together. Pour into a warm
gravy jug.
4 To serve, brush the remaining sticky
orange glaze over the duck, then put the
duck on a board and garnish with the
watercress. Heat a frying pan over a medium
heat and add 1 tsp butter. Once the butter
has melted, tip in the spinach and cook for
1-2 mins until it has wilted. Season and tip
into a warm serving dish. Serve the duck
with the röstis (recipe overleaf), the spinach
and the gravy.
PER SERVING 812 kcals • fat 59g • saturates 22g •
What
to drink
Serve a non-vintage Champagne with

the lobster. Highlight the orange in the
duck sauce with off-dry Dr L Riesling
2014, Mosel, Germany, 8.5% (£7.45,
Asda). A must with the apple tarts from
the Loire is a sweet wine from the same
region. Domaine des Forges Côteaux
du Layon Chaume 2011, 12%,
(£8.49/37.5cl, Waitrose) is a silky treat.

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Potato rösti
cakes with
sage leaves
EASY GOOD
4 YOU
SERVES 2 PREP 15 mins

COOK 15 mins
2-3 Maris Piper potatoes (about 400g/

14oz), peeled and coarsely grated
1 medium egg, beaten
1 tsp plain four
1
/4 tsp baking powder
1
/2 small onion, fnely chopped
6 sage leaves, 2 fnely chopped, 4 whole
3 tbsp sunfower or vegetable oil, for
frying
1 Squeeze any excess water out of the

grated potatoes, then tip into a bowl
and mix well with the egg, four, baking
powder, onion and chopped sage leaves.
Season well. Heat 2 tbsp oil in a large
non-stick frying pan over a medium
heat, and spoon the mixture in to make Tip Red wine jelly
4 röstis, fattening them down with the Use this for the Chinon apple tarts
back of a spoon into disc shapes. Cook If you have (recipe overleaf). Any leftover jelly
for 5 mins each side until golden brown pre-cooked your will be delicious with cold duck or
and crisp, then drain on kitchen paper. röstis, warm them other meats over Christmas – or
Can be made up to 8 hrs in advance up in the oven while simply spread on toast.
and kept in the fridge – see tip, right. the duck rests.
LOW GLUTEN
2 When ready to serve, heat the Turn the oven down EASY FAT FREE
remaining 1 tbsp oil in the frying pan to 160C/140C fan/ MAKES 200ml/7f oz PREP 10 mins
over a medium heat. Add the whole sage gas 3 when you COOK 25 mins
leaves and cook for 20 secs until crisp take out the duck,
but still green. Drain on kitchen paper then put the röstis Put 375ml red wine, such as Chinon,
and top each rösti with a fried sage leaf. in until they are 200g jam sugar, 1 star anise, 1 clove,
PER SERVING 366 kcals • fat 20g • saturates 3g • warmed through. 2.5cm piece cinnamon stick, pinch of
carbs 37g • sugars 2g • fbre 4g • protein 8g • salt 0.3g allspice and 1/2 split vanilla pod with
its scraped-out seeds in a medium
saucepan. Stir together, then heat
gently to dissolve the sugar. Turn up the
heat and boil for 20 mins until reduced
and syrupy. Strain into a small, sterilised
jam jar and leave to cool completely.
Will keep in the fridge for up to 1 month.
PER TBSP 36 kcals • fat none • saturates none •
carbs 7g • sugars 7g • fbre none • protein none •
salt none

Chinon apple tarts

Paul and I visit France frequently
and we particularly love the Loire
Valley. Paul’s first stop, of course, is
the patisseries and boulangeries.
In Chinon, they sell these
wonderfully buttery, crisp little
apple tarts that are glazed with a
jelly made with Chinon wine.
1 OF 5
A LITTLE EFFORT A DAY
MAKES 2 PREP 20 mins COOK 35 mins
320g pack ready-rolled all-butter puff

pastry
4 tbsp light brown soft sugar
2-3 eating apples (I used Pink Lady)
3 tbsp Red wine jelly (recipe, p87)
FOR THE CARDAMOM CREME FRAICHE
100ml/31/2f oz crème fraîche
1 tbsp icing sugar
3 cardamom pods, pods discarded and
seeds ground
1 Take the pastry out of the fridge

and leave at room temperature for
10 mins, then unroll. Heat the grill to
high and heat the oven to 180C/160C
fan/gas 4. Cut out 2 x 13cm circles of
pastry, using a plate as a guide, and
place on a non-stick baking sheet.
Food styling LIZZIE HARRIS | Styling SARA BIRKS | Decorative foliage hopsandflowers.co.uk | What to drink SARAH JANE EVANS MW
Sprinkle each circle with 1 tbsp sugar
and grill for 5 mins to caramelise,
watching carefully so that the sugar
doesn’t burn. Remove from the grill. Alex, an
Can be done a few hours ahead, and accomplished
left, covered, out of the fridge. home cook
2 Peel, quarter and core the apples, and food
cut into 2mm-thin slices and arrange writer, draws
on top of the pastry. Sprinkle over the inspiration
remaining sugar and pop in the oven for from her
20-25 mins until the pastry is cooked travels and her
through and golden, and the apples are food-loving family (a mix of Norwegian,
softened. Remove and allow to cool French, Scottish and Spanish).
slightly. Warm the jelly in a small pan Her first book, My Busy Kitchen (£25,
over a low heat with 1 tsp water to Hodder & Stoughton), is out now.
make it a little more runny, then brush
over the top of the tarts.
3 Tip the crème fraîche into a bowl, sift
over the icing sugar and cardamom, and
mix together. Carefully lift the warm
tarts onto serving plates and serve with Catch Paul
the cardamom crème fraîche. Hollywood cooking
WITH CREME FRAICHE 1,074 kcals • fat 58g • live at all three BBC Good Food Shows in
saturates 31g • carbs 123g • sugars 68g • fibre 2g • November. Visit bbcgoodfoodshow.com.
protein 12g • salt 1.3g Paul and Mary Berry will be
WITHOUT CREME FRAICHE 852 kcals • fat 38g • cooking festive dishes in a
saturates 18g • carbs 114g • sugars 60g • fibre 2g • Christmas masterclass on BBC Two in
protein 10g • salt 1.3g December.

Tom’s holiday ham
Christmas wouldn’t be complete without a glazed ham, and this
exclusive recipe from BBC chef Tom Kerridge is a real crowd-pleaser
Photographs Toby Scott
‘I’m a huge fan of Christmas,

and a big ham like this is great to
have around for a few days of the
festive period. It makes a stunning
centrepiece served hot – for a
party or as a turkey alternative
on the big day – but my favourite
time to serve it is Boxing Day.
I just love the cold meats, the
bubble & squeak and all the jars
of pickles. This ham, served cold,
is absolutely perfect for that.’
Tom’s
tips
Buying ham and soaking When it
comes to buying pork, I would only ever
go British, as it supports our farmers and
guarantees a high standard of animal
welfare. It’s up to you whether you buy
smoked or unsmoked ham, but I prefer
the favour of smoked.
Some people fnd smoked ham too
salty, in which case you will need to soak
it to get rid of excess saltiness. It’s best
to ask your butcher to advise on this.
To soak, simply leave the ham in a large
pan or bowl of cold water overnight, then
discard the water and carry on as stated.
How to cook it Boiling a ham this
size calls for a large pan, such as a
stockpot or preserving pan. If you don’t
have a pan big enough, you’ve got a
couple of options.
You could buy a 3kg boned and rolled
ham, which will be smaller but will take
the same amount of time to cook and
feed the same number of people.
Alternatively, you could slow-roast
the ham. To do this, heat the oven to
160C/140C fan/gas 3. Sit the ham in
a roasting tin and pour over 600ml
water. Add the aromatics, cover tightly
with foil and bake for fve hours. Cool
and continue from step 2 of my recipe.

nt, juicy roast ham Ð and the lefto

Succule vers mak
e gr
eat
san
dw
ich
es

‘I’m a huge fan

of Christmas,
and a big ham like
this is great to
Candied roast ham with
cranberry & star anise sauce have around for
The sauce in this recipe is an
optional extra, but the sharpness
a few days’
from the cranberries cuts through
the smoky ham beautifully.
If you want to reheat any leftover
ham, try mixing water, butter and
a few herbs together in a pan to
make an emulsion, then place thick
slices of ham in it to warm through.
A LITTLE EFFORT GLUTEN

FREE in slices
SERVES 10-12 PREP 25 mins plus cooling
COOK 3 hrs 45 mins
1 Put the ham in a large, deep pan (see
4kg/9lb smoked bone-in ham, Tom’s tips, p90) and cover with cold
trimmed and skin left on water. Bring to the boil and skim off
(see Tom’s tips, p90) any impurities. Add the bay leaves, star
3 bay leaves anise, thyme, peppercorns, white wine
3 star anise vinegar and orange zest. Simmer for
small pack thyme 3 hrs, then turn off the heat and leave
1 tbsp white peppercorns the ham to cool in the water.
100ml/31/2f oz white wine vinegar 2 Heat oven to 200C/180C fan/gas 6.
pared zest 1 orange Remove the ham from the pan, Honey-crushed swede • Tom has created
200g/7oz demerara sugar reserving the stock. Using a sharp knife, a range of winter
EASY 1 OF 5 GLUTEN
1 tbsp ground mace carefully cut away the skin, leaving a A DAY FREE dishes-to-go for
175g/6oz clear honey good layer of fat. Score the fat all over SERVES 10 PREP 10 mins COOK 25 mins Harrods in London,
FOR THE SAUCE with as many long, fine cut marks as from 12 November
500ml/18f oz ham stock (from the you can fit in. Mix the sugar and mace 2 large swedes, cut into until the end of
soaking liquid in step 1) together. Put the ham in a large roasting 3cm/1in chunks the year.
2 star anise tin and cover with half the mace-sugar 1 tsp ground mace He will also be
100g/4oz unsalted butter mix, pressing it into the score marks. 100g/4oz butter hosting a pop-up
50g/2oz fresh or frozen cranberries, Drizzle over the honey, then press 2 tbsp clear honey restaurant there,
chopped the rest of the mace and sugar on top.
Food styling EMILY KYDD assisted by CHELSIE COLLINS | Styling SARAH BIRKS
2-8 November,
zest and juice 1/2 orange Roast in the oven for 30 mins, basting Put a pan of salted water on to boil. cooking recipes
every 10 mins to form a dark caramel Add the swede and simmer for from his new book.
crust. Remove from the oven and rest 20-25 mins until tender. Drain the
What
to drink for 30 mins. swede, tip back into the pan and
3 To make the sauce, pour the ham add the mace, butter and honey.
Chenin Blanc is the appley Christmas stock through a fine sieve until you have Season and crush everything together
favourite with ham, and Ken Forrester 500ml. Pour into a medium saucepan, gently with a potato masher. Tom Kerridge
is the South African master of this add the star anise and reduce until thick PER SERVING 101 kcals • fat 8g • saturates 5g • carbs 6g • will be appearing
white grape. Choose his dry, elegant and glossy. Add the butter and reduce sugars 5g • fibre 1g • protein none • salt 0.4g at the BBC Good
Workhorse Chenin Blanc 2014, until it emulsifies and becomes a thick Food Show
Stellenbosch, 12.5% (£8.50, sauce. Remove from the heat, stir in the in London in
Marks & Spencer). cranberries, orange zest and juice, and November. Find
check the seasoning. Slice the ham into out more at
thick slices and spoon over the sauce. bbcgood
PER SERVING (12) 610 kcals • fat 32g • saturates 13g • foodshow.com
carbs 31g • sugars 30g • fibre none • protein 48g • salt 6.2g

Celebrate
andbring
a dish
Four food writers – all rising stars
in 2015 – get together to share an
authentic taste of home
Photographs Helen Cathcart
MODERN
DINNER PARTY
FOR 6
Shukhi – warm beetroot
& mushroom salad
Stuffed festive porchetta
Black & white rice salad with

cumin-roasted butternut squash
Ponche de crème bread pudding

Meet the cooks

Sabrina Ghayour,
food writer and
self-taught chef,
teaches cookery
classes and runs pop-up
food events around London.
She is author of the critically
acclaimed Persiana: Recipes
from the Middle East & Beyond.
Her second book, Sirocco, is
out next May. Read her blog
at sabrinaghayour.com.
Ukrainian-born Olia
Hercules trained at
Leiths cookery school
before becoming
a chef at Ottolenghi,
and then a food stylist. She
published her frst cookbook,
Mamushka, in June. Find out
more at oliahercules.com.
Shivi Ramoutar was

born in Trinidad and
runs Caribbean
supper clubs in
London (details at
shiviramoutar.com). She
recently published her
cookbook, Caribbean Modern:
Recipes from the Rum Islands.
She was a BBC MasterChef
contestant in 2013.
Rosie Birkett, a food

writer and stylist,
co-wrote Alain
Ducasse’s London
food guide, J’aime
London, and recently
published her own cookbook,
A Lot on Her Plate. Read her
blog at alotonherplate.com.
Turn over for their recipes

for a festive gathering
Olia Hercules
I grew up in the secular Soviet Union, where
celebrating religious holidays was frowned upon.
In the south, where I lived, people used to get
married in churches and baptise their children in
secret, so New Year became everyone’s ‘Christmas’.
Once the USSR broke up, old traditions returned
and we began to celebrate Christmas again. It was
in the Carpathian Mountains, when I was nine,
that I frst witnessed the breathtaking beauty of
a Ukrainian Christmas. The embroidered clothes,
people going from house to house singing kolyadki
(Christmas carols) and playing violins, and the food
– so beautifully vibrant. Traditionally, you’re
supposed to eat 12 vegetarian courses (to symbolise
the 12 apostles), and one of the dishes that the
Hutsul people (Ukrainian highlanders) make is
shukhi, possibly the earthiest salad on earth!
Shukhi – warm beetroot 6 tbsp Sherry vinegar mushrooms until golden. Mix the vinegar,
& mushroom salad 2 tbsp brown sugar or honey sugar, garlic and some seasoning
This is my version of the salad. 3 garlic cloves, fnely grated together to make the dressing. Taste BRING THE DISH
If you’re not keen on tarragon, few tarragon sprigs, leaves chopped to ensure you have a good balance of TO THE PARTY
replace it with any herb you really small rye bread loaf, sliced and toasted sweet and sour favours – it should also This salad can be
love. Similarly, you can substitute 1
/2 small pack dill, chopped, to serve be quite garlicky. served warm or at
any good-quality vinegar, or even 4 When the beetroot is done, stir in room temperature,
add lemon juice in place of the 1 Heat oven to 180C/160C fan/gas 4. the dressing and tarragon. Top the so if you’re taking
Sherry vinegar – just make sure Heat 1 tbsp of the oil in an ovenproof rye bread slices with some warm it to a friend’s
the dressing is beautifully balanced. frying pan and add the shallots. Cook beetroot salad, the mushrooms and place, don’t
Food styling EMILY KYDD | Styling LINDA BERLIN
over a medium-low heat for 5-10 mins a scattering of dill. bother reheating
EASY LOW FOLATE 2 OF 5
FAT A DAY until the shallots start colouring a little. PER SERVING (8) 134 kcals • fat 3g • saturates none • it. Pack the
SERVES 6-8 PREP 25 mins COOK 30 mins 2 Add the beetroot, season well carbs 19g • sugars 13g • fbre 4g • protein 4g • salt 0.4g dressed beetroot
and put the pan in the oven. Cook for and cooked
2 tbsp rapeseed oil 10 mins, then stir and return to the oven mushrooms into
8 banana shallots, halved and sliced for another 10 mins until the shallots two containers.
lengthways are golden and the beetroot is cooked Toast the bread
6 beetroots (around 900g/2lb), through but still frm. when you arrive,
peeled and cut into matchsticks 3 Meanwhile, heat the remaining oil in then assemble.
200g/7oz wild or oyster mushrooms a large, non-stick frying pan and fry the

Stuff
ed f
est
ive
po
rch
et
ta
Turn over for

Rosie Birkett’s recipe

Rosie Birkett
Christmas in my house is all about feasting. It begins with
a bacon sandwich (on squishy white bread dipped in the
dripping, with Worcestershire sauce) and a glass of orange
juice. This is eaten in the living room surrounded by presents
– a sort of suspension of excitement before we tear into our
gifts. My mother always used to fit between unwrapping
presents and sorting out the Christmas lunch in her pinny,
but now that falls to me. I let Mum have a break at this time
of year. She has spent so much of her life cooking for me.
We’re pretty classic when it comes to lunch – usually
smoked salmon followed by turkey and a boozy Christmas
pud. Being a food stylist, I’m well-versed in cooking turkey,
so I experiment with new ideas and mix it up a bit. Stuffng
is a penchant of mine –
‘Christmas in probably because this was
always one of my jobs as my
my house is all mother’s sous chef – and this
festive porchetta is inspired
about feasting’ by a forcemeat stuffng I love.
Stuffed festive 1 Score the pork belly skin with a sharp together thoroughly with your hands.
porchetta knife in a cross pattern. Score down to Add the egg and mix again.
I love the way just before where the skin meets the fat, 6 Lie the pork belly on a board, skin-side
pork belly has rather than the fat itself. Bring a large down. Form the stuffng into a sausage
the crispiest, saucepan of water to a simmer and add shape running all the way down the
crunchiest the bicarbonate of soda. Lower the pork middle of the belly. Wrap the sides of the
crackling. into the water, poach gently for 5 mins, belly around the stuffng and tie with
then remove it from the water and leave butcher’s string. Place seam-side down
EASY
to cool to room temperature. in a roasting tin, uncovered, and chill
SERVES 6-8 PREP 30 mins plus at least 8 hrs 2 Meanwhile, toast the fennel seeds and for at least 2 hrs, preferably overnight. BRING THE DISH
chilling, 1 hr standing and 30 mins resting chilli fakes in a dry frying pan over a You want the skin to dry out completely TO THE PARTY
COOK 3 hrs 5 mins high heat for 1-2 mins, then tip into a so that it crisps up when you roast it. Another dish that
bowl and leave to cool. Grind the spices 7 To cook the pork, remove it from the is delicious served
1.5kg/3lb 5oz bone-out pork belly in a spice grinder or with a pestle and fridge and leave it for at least 1 hr to hot or at room
1 tbsp bicarbonate of soda mortar, then mix with 1 tbsp fne sea salt. come to room temperature before you temperature.
3 tsp fennel seeds 3 Once the pork has cooled, turn it cook it. Heat oven to 180C/160C fan/ If you want to
1 tsp chilli fakes skin-side down and pierce the underside gas 4 and cook the pork for about 2 hrs, reheat it, cut off
FOR THE STUFFING of the meat all over with a knife. Rub turning the tin every 30 mins or so. the crackling and
1 tbsp extra virgin olive oil the meat with the spiced salt rub, After 2 hrs, turn the heat up to 220C/ set aside, then
1 medium onion, fnely chopped cover and put it in the fridge for at 200C fan/gas 7 and cook for another slice the pork into
1
/2 fennel bulb, hard core cut out and least 8 hrs or overnight. Can be 20 mins. When the pork is done, a chunky pieces
discarded, the rest fnely chopped prepared 24 hours ahead. thermometer pushed into its centre and put in an
1
/2 tsp coriander seeds, crushed 4 The next day, make your stuffng. should read 77C. If the skin looks in ovenproof dish.
2 garlic cloves, crushed Heat the olive oil in a non-stick frying danger of burning, cover it with foil – Sprinkle with
250g/9oz minced pork shoulder pan and add the onion and fennel. but only do this once it has crackled. a little water,
1 slice sourdough bread, torn into Season and cook gently over a low heat 8 Once the pork has cooked, remove then cover the
small pieces for 10 mins. Add the coriander seeds from the oven and leave to rest for dish tightly with
25g/1oz toasted pine nuts and garlic, and cook for another 2 mins, 30 mins. When you’re ready to carve, foil. Cook in the
grated zest 1 unwaxed orange then add the mince. Cook for 8-10 mins put the pork on a big chopping board. oven at 160C/
3 dried apricots, fnely chopped until the mince is browned. Set aside Using a sharp knife, slice the meat into 140C fan/gas 3
3 sage leaves, fnely chopped and leave to cool. rounds. Serve the pork, stuffng and for 15-20 mins.
1
/2 tbsp rosemary leaves, chopped 5 Transfer the mince and onion mix to a crackling with Sabrina’s rice salad Re-crisp the
1
/2 tbsp lemon juice bowl and add the sourdough, pine nuts, (see overleaf). crackling under
freshly grated nutmeg orange zest, apricots, herbs, lemon juice PER SERVING (8) 480 kcals • fat 33g • saturates 11g • the grill.
1 egg, beaten and nutmeg. Season well, then mix carbs 5g • sugars 3g • fbre 1g • protein 39g • salt 3.3g

Sabrina Ghayour
Any occasion where friends and family gather
together is joyous for me, but none more so than
Christmas. The fact that everyone stops what they’re
doing to spend time with each other makes it my
favourite time of the year. I like to bring vibrant,
memorable dishes to the feast – ones that don’t leave
my guests feeling too sluggish.
Christmas lunch in my family involves a classic rib
of beef. But Boxing Day is a very different occasion
– about 20 years ago I started making Peking-style
crispy duck and pancakes. It’s a real contrast to the
Christmas roast, like my black and white salad. This
recipe is versatile too, and works as a side dish or main.
Black & white rice salad small pack dill, leaves and stalks 2 Meanwhile, bring a large saucepan
with cumin-roasted fnely chopped of water to the boil. Cook the rice for
butternut squash small pack fat-leaf parsley, leaves 20-25 mins or according to pack
This recipe adheres to the Persian and stalks fnely chopped instructions, then strain and rinse well
tradition of combining fruit with 1 large red onion, fnely diced with cold water until all the starch is
savoury flavours. The scattering 200g/7oz feta, to serve washed off and the rice is cold. Allow
of sharp, crumbly feta finishes FOR THE DRESSING to drain well. BRING THE DISH
off the dish beautifully. zest and juice 1 large unwaxed orange 3 Put the cranberries, pomegranate TO THE PARTY
4 tbsp clear honey seeds, hazelnuts, herbs, onion and To keep the salad
EASY 2 OF 5 GLUTEN
A DAY FREE 4-5 tbsp Sherry vinegar rice in a large bowl and mix well. looking fresh, it’s
SERVES 6-8 as a side dish PREP 15 mins 4 tbsp olive oil Make the dressing by combining all the best to dress it just
COOK 30-35 mins ingredients in a bowl with a generous before serving.
1 Heat oven to 220C/200C fan/gas 7 amount of seasoning to taste. Once the Pack the salad
1 small butternut squash (about and line a baking tray with baking squash is completely cool, gently mix into a big container
375g/13oz), peeled and cubed parchment. Put the squash on the it into the bowl of other ingredients. and take the
1 tbsp olive oil baking tray, drizzle over the olive oil, Pour over the dressing, mix well and dressing in a jam
2 tbsp cumin seeds scatter on the cumin seeds and season serve on a large platter with the feta jar. Toss it together
250g/9oz basmati & wild rice generously – use your hands to ensure crumbled over the top. just before serving,
140g/5oz dried cranberries each piece is evenly coated with oil and PER SERVING (8) 400 kcals • fat 16g • saturates 2g • and scatter with
200g/7oz pomegranate seeds seasoning. Roast for 30-35 mins until carbs 56g • sugars 28g • fbre 4g • protein 6g • salt 0.1g feta at the last
100g/4oz blanched hazelnuts, toasted the edges are caramelised, then remove minute.
and halved from the oven and leave to cool.

Shivi
Ramoutar Ponche de crème 1 Heat oven to 180C/160C fan/gas 4 and
Caribbean culture is so bread pudding lightly grease a 20 x 30cm baking dish
linked with cooking, eating, Ponche de crème is a traditional with a little of the butter.
drinking and spontaneous spiced festive drink, a bit like eggnog. 2 First, make the ponche de crème. In a
hospitality, but we fnd a way large bowl, using an electric hand whisk,
A LITTLE EFFORT CALCIUM
to elevate it to another level at beat the eggs and lime zest for 1-2 mins
Christmas. More cooks in the SERVES 6 PREP 55 mins COOK 40-45 mins until light and frothy. Gradually beat in the
kitchen, more ‘prized’ dishes evaporated milk and rum, then add the
to be tasted, and parang 50g/2oz unsalted butter, plus extra vanilla, nutmeg and bitters, and mix well.
(local folk music) blaring at for greasing Stir in the condensed milk and set aside.
all hours. There’s poinsettias 400g/14oz brioche (slightly stale, 3 Butter the brioche slices on one side
and fake snow everywhere if possible), thickly sliced and cut each in half diagonally. Layer
– as I grew up where snow 25g/1oz coconut flakes half the slices across the base of the
was a thing of storybooks, 50g/2oz raisins baking dish, butter-side down. Pour over BRING THE DISH
you can see why we’d go large pinch of freshly grated nutmeg half the ponche de crème. Scatter over TO THE PARTY
mad for it. 50g/2oz pecans, roughly chopped the coconut fakes, raisins and half the This dessert is
The front door becomes a 1 tbsp demerara sugar nutmeg, and leave for 15 mins. best baked from
revolving door, with family, FOR THE PONCHE DE CREME 4 Sprinkle over the pecans and layer the fresh, but the
friends and neighbours 4 large eggs remaining slices of brioche, butter-side brioche will
popping in at any hour, and grated zest 1 lime up, on top. Pour over the remaining beneft from
there’s always enough for all. 410g can evaporated milk ponche de crème, ensuring it soaks all a long soak in
But behind all this bacchanal, 4 tbsp good-quality dark rum the bread. Sprinkle over the remaining the custard, so
we never forget that at its 1 tsp good-quality vanilla extract nutmeg and the demerara sugar. assemble and
heart it’s a celebration of 1
/4 tsp freshly grated nutmeg 5 Put the baking dish into a roasting tin wrap well, then
love and generosity. 1
/2 tsp Angostura bitters and pour boiling water into the tin to come bake at your
397g can condensed milk halfway up the outside of the baking dish. host’s house.
TO SERVE Carefully put the tin in the oven and bake The ice cream
Grainy coconut ice cream for 40-45 mins until the custard is set and will stay frozen for
(see recipe at bbcgoodfood.com), the pudding is golden brown. Scatter over 20-30 mins in
For Shivi’s Grainy
or double cream pecans and coconut fakes and serve a freezer bag,
coconut ice cream
2 tbsp pecans (optional) with Grainy coconut ice cream (see left) . or serve it with
recipe to go with this dish,
2 tbsp coconut flakes (optional) PER SERVING 839 kcals • fat 43g • saturates 20g • double cream.
visit bbcgoodfood.com

BUILDING
HEALTHY
LIVES
*
*Water contributes to the maintenance of normal cognitive function.

At least 2,0 L of water, from all sources, should be consumed per day,
as part of a healthy diet.
Start in style BBC Saturday Kitchen host James Martin reveals

the chef’s touches that will transform your starters
Goat’s cheese, pear &

Spiralizing the pear looks candied pecan salad
stunning in little nests
l
Using a squeezy bottle

for the dressing adds
a touch of fnesse
l

l
Candied roasted Blowtorching the

nuts add texture and goat’s cheese creates
enhance the favour a brûléed effect

Chicken liver pâté

Put thyme leaves and garlic
slices under the butter – it
looks pretty and adds favour
l
l
Perk up shop-bought
chutney by adding crisp

apple for extra crunch
Serve on small wooden

l
boards for a rustic feel

Smoked salmon carpaccio

Pea shoots make the dish
look gorgeous, giving it
the restaurant factor
l

Quenelles of horseradish
cream add a smart
chef’s touch l

l
Use a mandolin to fnely

slice the beetroot and
l
radish into even rounds Laying the salmon in a

neat rectangle gives the
dish a professional fnish

GoatÕs cheese, pear & Chicken liver p‰tŽ Smoked salmon carpaccio
candied pecan salad Make your own horseradish cream
A LITTLE EFFORT FOLATE IRON
if you can, otherwise buy the best
A LITTLE EFFORT 1 OF 5 GLUTEN
A DAY FREE SERVES 4 PREP 15 mins plus chilling you can find for a stronger flavour.
SERVES 4 PREP 20 mins COOK 7-10 mins COOK 10 mins
1 OF 5 GLUTEN
EASY VIT C OMEGA-3 A DAY FREE
100g/4oz pecans 375g/13oz unsalted butter SERVES 4 PREP 30 mins NO COOK

2 tbsp soft brown sugar 400g/14oz chicken livers, trimmed
1 tbsp maple syrup 2 large garlic cloves, 1 crushed, 50g/2oz radishes, fnely sliced into
2 red-skinned pears, cut into long, 1 fnely sliced rounds
thin strips (use a spiralizer, or 3 thyme sprigs, leaves only 2 tbsp white wine vinegar
julienne them) 3 tbsp Madeira 1 tbsp strong horseradish
100g/4oz wild rocket 4 slices brioche 100g/4oz double cream,
4 x 35g rounds of goat’s cheese 1 Bramley apple, cored and diced lightly whipped
FOR THE DRESSING onion chutney, to serve 400g/14oz smoked salmon,
1 tsp mustard powder cornichons, to serve cut into long slices
2 tbsp white wine vinegar 100g/4oz cooked beetroot, fnely
4 tbsp extra virgin olive oil 1 Heat 1 tbsp of the butter in a non-stick sliced into rounds
frying pan over a medium heat. When 2 oranges, peeled and segmented
1 Heat oven to 200C/180C fan/gas 6 the butter is foaming, add the chicken 2 preserved lemons, fnely diced
and put the pecans on a non-stick livers and fry for 2 mins each side. handful of pea shoots
baking sheet. Sprinkle over the sugar 2 Stir the crushed garlic, some of the drizzle of extra virgin olive oil, to serve
and maple syrup, and toss to combine. thyme and Madeira into the pan with
Roast for 5-7 mins until golden, then the livers. Fry for 2 mins, letting the 1 First, lightly pickle the radish slices
leave to cool completely before Madeira simmer. Transfer the mixture to by putting them in a small bowl with
roughly chopping. a food processor, reserve 200g of the the vinegar for at least 30 mins.
2 Meanwhile, make the dressing butter and add the rest to the processor. Meanwhile, mix the horseradish with
by combining the ingredients and Blend everything to a smooth paste. the whipped cream in a small bowl
seasoning well. In a large bowl, combine Season to taste, then spoon into 4 x and season with salt.
the pear with the rocket, and toss with 70ml clip-top jars. 2 Lay 100g of the long salmon slices
a little of the dressing. 3 Melt the reserved butter in a medium on 4 rectangular plates in a neat
3 Just before serving, blowtorch or grill frying pan and add the sliced garlic. rectangle shape. Put 3 discs of beetroot
the goat’s cheese rounds until golden. Turn the garlic in the butter until slightly on top of the salmon in different places.
To serve, put the remaining dressing in golden. Pour into the 4 jars of pâté, Arrange about 6 slices of the pickled
a squeezy bottle and swirl around the ensuring a few slices of garlic and the radish around the salmon too. Add
edge of the plate. Put the pear and remaining thyme leaves go in each jar, a few orange segments and some of
rocket salad in the middle, scatter over and chill in the fridge for at least 4 hrs, the preserved lemon.
the nuts and top with the goat’s cheese. or until set. Can be made up to 2 days 3 Next, shape the horseradish into
PER SERVING 487 kcals • fat 38g • saturates 9g • in advance. quenelles by using 2 teaspoons to scoop
carbs 22g • sugars 21g • fbre 5g • protein 11g • salt 0.6g 4 Before serving, toast the brioche, and roll it. Put 3 quenelles on each plate.
then cut into triangular quarters for Finally, scatter with the pea shoots, and
serving. Stir the diced apple through drizzle over a little oil before serving.
the chutney. Serve the pâté on small PER SERVING 318 kcals • fat 18g • saturates 9g •
wooden boards with the toasted carbs 9g • sugars 8g • fbre 2g • protein 27g • salt 5.0g
brioche, cornichons and chutney.
Food styling JENNIFER JOYCE | Styling POLLY WEBB-WILSON
Tip
All the individual components can
be prepped a day ahead and stored
Catch James in separate containers in the fridge
Martin cooking overnight. You can also arrange the
Find more live on stage salmon on serving plates and wrap
smart starter at the BBC Good Food Shows in Glasgow in cling flm, ready to serve.
recipes at (6–8 November), London (13–15 November)
bbcgood and Birmingham (26–29 November).
food.com Find out more at bbcgoodfoodshow.com.

Tofheorigin
taste
and
tradition.
For a taste of real regional
European specialities,
look for the PDO label.
Just like Prosciutto di San Daniele, true taste and real origins simply cannot be imitated. That is
why the European Union created the Protected Designation of Origin scheme. PDO makes regional
specialities with centuries of tradition easier to recognise. Prosciutto di San Daniele and Grana
Padano cheese are perfect companions for every dish – awarded with the prestigious quality mark.
So next time you want to enjoy the unmistakeable �lavour, look for the PDO label.
Follow our tradition at

www.prosciuttosandaniele.it
CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION AND ITALY. Proud carriers of the PDO label.
Final
There’s something for everyone
with these dazzling do-ahead
desserts. Take your pick – gooey
flourısh
chocolate, fruity meringue or a
free-from pudding featuring this
season’s on-trend favours
Recipes Cassie Best Photographs Adrian Lawrence
Double chocolate profiteroles

with salted caramel cream

Clementine,
cranberry & pistachio
meringue wreath
Turn to page 114 for the recipes

Chai coconut & 1 Put the allspice berries and cardamom 3 Sieve the infused coconut milk into a Tip
mango creams pods in a large saucepan. Use the end of clean pan and discard the spices.
Vegan, dairy, gluten, wheat and nut a rolling pin to gently split open the Sprinkle over the remaining agar agar MAKE AHEAD
free – and delicious – this dessert cardamom pods and crack the allspice fakes and leave for 5 mins until the Prepare up to
1 day ahead (agar
will go down a storm. into a few pieces. Add the remaining agar agar has dissolved. Heat gently for
agar can turn
spices, coconut milk and 140g of the 3-5 mins, stirring now and then. Divide
1 OF 5 GLUTEN desserts watery if
A LITTLE EFFORT VIT C A DAY FREE caster sugar to the pan. Set over a the mixture between the moulds and left for too long).
SERVES 4 PREP 30 mins plus chilling gentle heat and simmer for 5 mins. chill for at least 4 hrs, or overnight.
COOK 20 mins Cool, then chill overnight. 4 To serve, dip the base of each mould
2 Grease 4 x 200ml pudding moulds, into hot water for 10 secs or so, then
4 allspice berries ramekins or pretty glasses with a little turn out onto a plate. Top each dessert
4 cardamom pods oil (you can skip this if you don’t want to with a little chopped mango, some
1 cinnamon stick turn the creams out once set). Put the passion fruit seeds and a small sprig of
3 cloves remaining sugar, mango, and lime juice mint, then sprinkle the coconut fakes
1 vanilla pod, split, or 1/2 tsp vanilla in a food processor and blend to a around the plate.
extract purée. Sieve the purée into a saucepan, PER SERVING 626 kcals • fat 37g • saturates 30g •
2 x 400ml cans full-fat coconut milk sprinkle 1 tbsp agar agar fakes over the carbs 68g • sugars 64g • fbre 4g • protein 3g • salt none
200g/7oz caster sugar surface and leave to stand for 5 mins or
a little vegetable or sunfower oil, until the agar agar has dissolved. Stir
for greasing the agar agar into the purée and bring
1 ripe mango, 1 cheek cut into small to a gentle heat, then simmer for
dice and set aside to serve, 3-5 mins, stirring now and then, until the
remaining 140g/5oz roughly purée has thickened slightly. Divide
chopped between the moulds and chill for at least
juice 1/2 lime 2 hrs or until set.
4 tbsp agar agar fakes
toasted coconut shavings, 2 crinkly
passion fruits and mint leaves,
to serve
Food styling JENNIFER JOYCE | Styling POLLY WEBB-WILSON

Double chocolate profteroles 1 Sieve the four and cocoa into a bowl. make 18-20 in total. Dip your fnger in a
with salted caramel cream Put the butter in a saucepan and add little water and gently pat down any
It wouldn’t be Christmas without 225ml water. Bring to a fast boil, then peaks on the top of the balls of dough.
profiteroles, and this version is simmer until the butter has melted. Tip Place the 2 sheets in the oven and bake
twice as nice – with chocolate in the four mixture and quickly beat for 25-30 mins, swapping the trays over
choux buns smothered in a duo of with a wooden spoon until the mixture after 20 mins. The choux buns should
chocolates and filled with salted comes together to a smooth, shiny be puffed up and crisp when cooked.
caramel. You can make the choux dough, and pulls away from the sides of Leave to cool completely.
buns a day or two in advance, the pan. Tip the dough into a bowl and 4 Spoon the caramel into a large bowl,
refresh them in the oven and fill spread it up the sides with your spoon add 1/2 tsp salt, mix well and taste – add a
with cream on the day. to help it to cool down quickly (but don’t little more salt if you like. Add the cream
Tip MORE OF A CHALLENGE
let it cool completely – it’s easier to and whisk until holding soft peaks (the
incorporate the eggs while it’s still cream can now be stored in the fridge
MAKE AHEAD SERVES 6 PREP 45 mins COOK 35 mins warm). Heat oven to 200C/180C fan/ for up to 1 day).
Prepare up to gas 6 and line 2 baking sheets with 5 Split the choux buns in half, spoon
the end of step FOR THE CHOUX PASTRY baking parchment. a generous dollop of salted caramel
3, then store in a 75g/21/2oz plain four 2 While the dough is still warm, add the cream into each and replace the lids.
sealed container 2 tbsp cocoa powder eggs a little at a time, beating well with Melt the white and dark chocolates in
for up to 2 days. 85g/3oz slightly salted butter, a wooden spoon between each addition. 2 bowls suspended over pans of gently
Refresh in chopped into small pieces You’re looking for a smooth consistency, simmering water, or in the microwave.
the oven at 3 medium eggs, beaten that reluctantly falls off the spoon in a Transfer the dark chocolate to a piping
180C/160C fan/ FOR THE SALTED CARAMEL CREAM V shape (you may not need to use all bag and set aside to cool a little. Top
gas 4 for 5 mins, 1
/2 x 397g can Carnation caramel the egg). If the mixture becomes too each bun with a spoonful of white
then cool and 1
/2-1 tsp sea salt fakes runny, you won’t be able to pipe it; if it’s chocolate, stack the profteroles on
continue recipe. 300ml pot double or whipping cream too thick, it won’t puff up in the oven. a plate or cake stand, then drizzle over
TO DECORATE When you’re happy with the consistency, the dark chocolate and sprinkle with
100g/4oz white chocolate, fnely spoon it into a disposable piping bag. chocolate sprinkles or edible glitter,
chopped 3 Snip off the end of the piping bag to if you like. Serve straight away.
50g/2oz dark chocolate, fnely give you a 1cm opening. Holding the bag PER SERVING 479 kcals • fat 37g • saturates 22g •
chopped at a 90-degree angle to the baking tray, carbs 28g • sugars 19g • fbre 1g • protein 8g • salt 0.7g
chocolate sprinkles or edible glitter pipe balls of the dough, about the size of
(optional) a walnut, over the 2 sheets – you should
Clementine, cranberry & 1 Heat oven to 140C/120C fan/gas 2 you have a sugary syrup, but the
pistachio meringue wreath and cut a piece of baking parchment cranberries are still whole. Leave to
This stunning meringue wreath large enough to line your biggest baking cool completely.
makes a showstopping centrepiece. sheet. Using a plate as a template, draw 5 When you’re ready to serve, place the
The meringues are individually a circle roughly 28cm in diameter onto meringue wreath on a large board or
portioned, which makes serving the parchment, then fip it over onto the plate. Pour the cream into a bowl, and
really simple. baking sheet so the pencil marks don’t add the zest and liqueur, if using. Whip
come into contact with the meringue. until the cream just holds soft peaks. Fill
A LITTLE EFFORT GLUTEN
FREE 2 Put the egg whites in a large, clean each meringue crevice with a spoonful
SERVES 10 PREP 25 mins COOK 1 hr 30 mins bowl and beat with an electric whisk of cream, then top with 1-2 slices of
until doubled in volume and holding soft clementine and some cranberries.
FOR THE MERINGUE peaks. Add the sugar 1 or 2 tbsp at a Drizzle some cranberry syrup and
4 large egg whites time, whisking continuously, until the sprinkle generously with pistachios,
200g/7oz caster sugar meringue is stiff and shiny, and the then let everyone dive in.
FOR THE TOPPING sugar has been used up. PER SERVING 304 kcals • fat 17g • saturates 8g •
100g/4oz fresh or frozen cranberries 3 Dab a blob of meringue on each carbs 32g • sugars 31g • fbre 2g • protein 4g • salt 0.1g
75g/21/2oz caster sugar corner of the parchment to stick it to
300ml pot double or whipping cream the baking sheet. Using the circle as a Tip
2 small clementines, zested, then guide, spoon 10 mounds of meringue
peeled and sliced onto the parchment in a wreath shape. MAKE AHEAD
For more festive 2 tbsp orange liqueur (optional) Create a little divot in the centre of each You can make the meringue wreath up
desserts, visit 100g/4oz pistachios (slivered ones one with the back of a teaspoon. Bake to 3 days before serving. Once cool,
bbcgood look nice, but use chopped if you for 1 hr 30 mins, then leave in the oven place on a tray lined with baking
food.com can’t fnd them) to cool completely (overnight if you can). parchment and cover with cling flm.
4 Put the cranberries and sugar in a The cranberries can also be cooked and
saucepan and bring to a simmer. Turn stored in the fridge for 3 days.
up the heat and boil for 1-2 mins, until

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1 cinnamon stick
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SPICED APPLE AND 1 orange, pared
RUM TODDY 1 tbsp soft brown sugar
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Makes& bakes
It’s the most wonderful time of the year for baking,
from cakes and gingerbread to homemade gifts

gingerbread
We gingerbread
It has become one of the iconic favours of Christmas. Cassie Best’s
stunning biscuits and cake take gingerbread to the next level
Photographs Toby Scott
Makes & bakes
26
Ging
ing, p1
erbre c
ad cake wi cuit i
th caramel bis
MAKE OUR
cover
recıpe

Basic gingerbread Gingerbread jumpers to make a thick but pipeable icing –
These cute gingerbread biscuits it should hold its shape when piped.
EASY
will go down a storm on ‘Christmas Transfer the icing to a piping bag ftted
MAKES about 16 gingerbread men jumper day’ at work. The with a fne round nozzle and pipe a line
PREP 15 mins plus chilling COOK 10-12 mins decorating options are endless. around the edge of each biscuit. If you
Children may find it easier to use have any icing left, tip it back into a bowl
175g/6oz dark muscovado sugar tubes of coloured icing, or you and add the remaining icing sugar, then
85g/3oz golden syrup can flood the biscuits with one add enough water to make an icing a
100g/4oz slightly salted butter colour and embellish with festive little looser than the frst batch, but not
350g/12oz plain four, plus extra sugar sprinkles. too runny. Divide the icing between as
for dusting many bowls as the number of colours
A LITTLE EFFORT
1 tsp bicarbonate of soda you’d like to use, then add a tiny bit
1 tbsp ground ginger MAKES 20 PREP 1 hr COOK 10 mins of colouring to each and mix well until
1 tsp ground cinnamon you have a vivid colour.
1 egg, beaten 1 x quantity Basic gingerbread (see 4 If you have disposable piping bags,
recipe, left) transfer the icings to different bags
1 Put the sugar, golden syrup and 500g/1lb 2oz fondant icing sugar and secure the open ends (see Piping
butter in a saucepan. Bring to a food colouring paste in various bags, below) . Use the icing to food
simmer, then bubble for 1-2 mins, colours, or use coloured icing tubes the biscuits or pipe on pretty patterns.
stirring until well combined. Set (and you won’t need the fondant We created three styles – see below.
aside to cool for 10 mins. icing sugar) PER BISCUIT 247 kcals • fat 5g • saturates 3g •
2 Tip the four, bicarbonate of soda sugar sprinkles (optional) carbs 49g • sugars 36g • fbre 1g • protein 2g • salt 0.3g
and spices into a large bowl. Add the
warm syrup mixture and the egg, stir 1 Make the gingerbread dough following HOW TO PIPE YOUR JUMPERS
to bring everything together, then the Basic gingerbread recipe, left, up ‘Flooding’ Pipe the runnier icing onto
gently knead in the bowl until smooth to the end of step 2. Remove the dough the biscuit, then use a cocktail stick to
and streak-free. The dough will feel a from the fridge and and leave at room encourage it to fll every corner up to
little soft now, but will frm up once temperature until softened. Heat oven the piped border. Once dry, you can add
cooled. Wrap the dough in cling flm to 200C/180C fan/gas 6 and line two details like fuffy collars and cuffs or
and chill for at least 30 mins. baking trays with baking parchment. spots and stripes with the thicker icing.
3 Heat oven to 200C/180C fan/gas 6 2 Working with half the dough at a time Cable knit Pipe lines of coloured icing
and line two baking trays with baking (keeping the remaining dough well (we used white) vertically across the
parchment. Remove the dough wrapped), roll out to the thickness of jumper. Use a toothpick to drag up
from the fridge and leave at room a £1 coin, keeping the dough in a rough and down through the icing to create
temperature until softened (approx rectangle shape. Cut the dough into a wave effect.
20 mins). Dust your work surface long strips, roughly 8cm wide, then cut Super sprinkles We used mini
with a little four, knead the dough each strip into ‘jumpers’ (pic A, right). gingerbread men, snowfakes, white
briefy until smooth, then cut it in half Cut out a V-neck for the collar and trim ‘mimosa’ balls and gold polka dot
to make it easier to work with (keep slim triangular pieces from either side sprinkles. Buy online from amazon.co.uk
any dough you’re not working with to create sleeves (pic B, right). Continue and thecakedecoratingcompany.co.uk –
well wrapped). rolling and shaping the dough until you both have a good selection. A
4 Roll out the dough to the thickness have about 20 jumper shapes. Arrange
of a £1 coin. Cut into any shape you over the trays and bake for 8 mins until PIPING BAGS
like and arrange on the baking trays. a few shades darker and puffed up a Once you’ve cut the end of the piping
The cooking time will vary – medium little. Cool on the trays for 5 mins, then bags open, squeeze the icing back away
gingerbread men will take 10-12 mins; transfer to a wire rack to cool completely. from the opening, roll up the open end and
cook smaller biscuits for less time and 3 For ‘fooded’ biscuits, mix 100g secure them with a clothes peg, so the icing
B
larger pieces for a little longer. The fondant icing sugar with enough water doesn’t drizzle out between uses.
biscuits should be a few shades darker
and slightly risen when cooked, they
will still feel a little soft, but will frm Show us your
up as they cool. Cool on the trays for gingerbread creations
5 mins, then transfer to a wire cooking on Instagram or Twitter
rack to cool completely. Will keep in a – use the hashtag
sealed container for up to 2 weeks. #GFlovesgingerbread.
PER BISCUIT 190 kcals • fat 6g • saturates 3g •

Makes & bakes

Makes & ba
Gingerbread Gingerbread 2 Measure the four, baking powder,

wreath cake with bicarbonate of soda, sugar and spices
Make a gorgeous gift caramel into a large bowl, then add 1/2 tsp fne
for a special friend. biscuit icing salt. Mix the dry ingredients together
This sumptuous with a large whisk; if there are any large
A LITTLE EFFORT
creation is covered lumps of sugar, squeeze these through
SERVES 12-15 PREP 45 mins COOK 12-15 mins in a decadent icing made with your fngers until you have an even,
caramelised biscuit spread, finished sandy-textured mixture.
1 x quantity Basic gingerbread (see with gingerbread biscuits. 3 In a jug, whisk the oil, buttermilk, eggs,
page 124) rum and vanilla. Add the milk and
A LITTLE EFFORT
blue food colouring paste (optional) un-iced sponges only treacle mixture, and mix well. Pour the
500g/1lb 2oz fondant icing sugar SERVES 20 PREP 1 hr 20 mins plus cooling wet ingredients into the dry, and whisk
edible silver glitter (optional) COOK 30 mins into a smooth batter. Divide between
ribbon and cellophane (if giving as a gift) the tins and bake for 25-30 mins until a
150ml/1/4pt full-fat milk skewer inserted into the centre of the
1 Make the gingerbread dough following 3 tbsp black treacle cakes comes out clean. You may have to ONLY ONE TIN?
the Basic gingerbread recipe up to the 225ml/8f oz vegetable oil, plus a swap the cakes over to cook evenly, but If you have just
end of step 2. Remove the dough from little for greasing don’t do this until they’ve had at least 1 x 20cm cake tin,
the fridge and and leave at room 375g/13oz plain four 20 mins cooking. Cool the cakes in their you can easily
temperature until softened. Heat oven 3 tsp baking powder tins for 10 mins, then transfer to a wire divide the cake
to 200C/180C fan/gas 6 and line two 11/2 tsp bicarbonate soda rack, peel off the parchment and leave mixture into
baking trays with baking parchment. 375g/13oz light brown soft sugar to cool completely. Once cooled, you can three and bake
2 Cut off half the dough and keep the 11/2 tsp each ground cinnamon and wrap the sponges in cling flm and store the sponges in
rest wrapped in cling flm. Roll out the ground ginger in a cool place for 4 days, or freeze for batches.
dough to the thickness of a £1 coin, then 3 good pinches of ground cloves up to 2 months – the texture and favour Work in metric
use a plate or the base of a cake tin as 300ml/1/2pt buttermilk will be all the better for it. measurements
a template to cut out a 20cm circle. 3 large eggs 4 To make the icing, put the butter and as they are easier
Transfer to one of the baking trays, 3 tbsp dark rum (optional – replace half the icing sugar in a large bowl. Mash to scale down for
then use a 7cm cutter to stamp out and with extra milk, if you like) together roughly with a spatula, then this recipe, and
remove a circle in the middle. Cut out a 11/2 tsp vanilla extract whizz with an electric hand whisk until write the new
variety of other shapes to decorate the FOR THE CARAMEL BISCUIT ICING smooth. Add the remaining icing sugar, measurements
wreath (you’ll need about 20-25 pieces 250g pack slightly salted butter, the cream cheese, vanilla bean extract out before you
– we used stars and angels) and arrange very soft and biscuit spread. Mix again until start, so you don’t
these over the trays too. 600g/1lb 4oz icing sugar, plus a little smooth and evenly mixed. Transfer half get mixed up
3 Bake the biscuits for 10-12 mins, extra for dusting the icing to another bowl and set aside. halfway through.
swapping the trays over halfway through 300g/11oz full-fat cream cheese Use the remaining icing to stack the
cooking. Stamp a hole in the top of the 2 tsp vanilla bean extract cakes and cover the entire outside DECORATING
ring using a small cutter, or the end of 200g/7oz smooth caramelised biscuit in a thin layer – don’t worry about YOUR CAKE
a piping nozzle, as soon as it comes out spread (I used Lotus Biscoff making the cake look too neat at this I used
the oven – you can tie a pretty ribbon biscuit spread) stage, as any crumbs trapped in the gingerbread
through this later. Leave to cool on 50g/2oz desiccated coconut, icing will be covered in the fnal coat. Christmas trees,
the trays, then transfer to a wire rack to decorate Chill the cake for 30 mins and the a house and
to cool completely. edible silver glitter (optional) remaining icing for 20 mins (remove hearts (you’ll need
4 Mix the icing sugar with enough water gingerbread shapes (see Decorating the icing from the fridge 10 mins before about 15 hearts
to make a thick icing. Transfer to a piping your cake, right) the cake to soften a little). for the outside).
bag ftted with a small nozzle, then 5 When the icing on the cake is frm, To decorate,
decorate the biscuits as you wish, using 1 Measure the milk and treacle into a remove it from the fridge and use the mix 300g fondant
Food styling SARAH COOK and CASSIE BEST | Styling SARAH BIRKS
a little edible glitter, if you like. We saucepan (grease the measuring spoon remaining icing to cover the cake. icing sugar with
fooded some of the biscuits with pale with a little oil frst and the treacle will Smooth the sides using a palette knife, enough water to
blue icing (see ‘Flooding’, p120) and easily slide off). Bring to a gentle but leave peaks and dips on top for your make a thick icing,
piped white details on the others. Leave simmer and stir until combined, then snow scene. Top the cake generously transfer to a
the icing to dry for 1-2 hrs, then use a set aside to cool. Meanwhile, grease with desiccated coconut, a dusting of piping bag ftted
little more icing to stick the biscuits to 3 x 20cm loose-bottomed cake tins sieved icing sugar and some edible with a fne nozzle.
the wreath. Thread a ribbon through the with a little oil and line the bases with glitter, if you like, then decorate the top Decorate however
hole and wrap up in cellophane, if baking parchment (if you don’t have and sides with gingerbread shapes (see you like, then
giving as a gift (the ribbon is just for enough cake tins, see Only one tin?, right). If you’re not eating the cake leave to dry.
show and may not support a hung above right). If the tins are any within a few hours, store it in the fridge, Place the trees
wreath). Will keep for 2 weeks. shallower than 4cm, line but bring back to room temperature and house on top
PER SERVING (15) 330 kcals • the sides with a deep before serving. Wlll keep for 2 days. of the cake and
fat 6g • saturates 4g • carbs 65g • collar too. Heat oven to PER SERVING 626 kcals • fat 35g • saturates 15g • push the hearts
sugars 48g • fibre 1g • protein 3g • salt0.3g 180C/160C fan/gas 4. carbs 70g • sugars 54g • fbre 1g • protein 5g • salt 0.8g into the icing.
126 bbcgoodfood.com
Good reads
Sugar &spice
Historian Kate Williams charts the rise of gingerbread –
from a humble biscuit to a global phenomenon
A
s a child, I read the story of the diplomats. The idea of ginger people The Fun of Cooking from 1915
gingerbread man again and caught on – and fairs displayed recommends cutting out your own
again. This American tale tells of gingerbread ‘newsreel’, with the latest fgure and adding currants for eyes
how he runs away from the woman who king or queen portrayed in biscuit form. and buttons. A 1920 advertisement for
baked him, to escape his fate, but he is Gingerbread fgurines fell out of Royal Baking Powder shows a little boy
foiled by a fox who gobbles him up. favour in the 17th century after they ‘Dreaming of his Gingerbread Men’.
The story is more modern than we became seen as witches’ tools. Gingerbread is now popu lar worldwide,
might think, having its frst print outing Gingerbread cake dominated for the from Russian pryanki to Dutch speculaas
in St. Nicholas magazine in 1875 – but next centuries, and the typical recipe – and, of course, Germany is the
gingerbread itself is one of our oldest features in my partner’s family’s traditional home of the gingerbread
bakes, beating sponge hands down. handwritten recipe book from 1705: house, popularised after the Brothers
The spice itself, indigenous to China, treacle, ginger, butter, four, sugar – Grimm published Hansel and Gretel
arrived in Europe via India in the 1st and, interestingly, no eggs. in 1812. We’ve all taken a fancy to
century. Ginger sweetbreads were made In Britain, Market Drayton is the gingerbread in many forms.
in ancient Greece and Asia, but the home of gingerbread – by the early
earliest record we have of a modern-style 20th century, there were four specialist Kate Williams, a social historian
bake is near Pithiviers, in what is now makers in the Shropshire town. On and author, regularly appears on BBC
North-central France, in 992, when an every childhood Lake District holiday, TV and radio. Her new novel, The Edge
Armenian monk taught the locals to we stocked up at the Grasmere of the Fall (£14.99, Orion), is out now.
make gingerbread. Gingerbread Shop, famed since Sarah
The word ‘gingerbread’ comes from Nelson created her crumbly gingerbread
the Old French ‘gingerbras’, which in 1854. At the start of the 20th century,
derives from the Latin for ginger, the gingerbread man also began to
‘zingebar’. While readying himself to appear in American cookbooks.
fght a giant, Sir Thopas, in Chaucer’s
1386 Canterbury Tales, is fed ‘Gyngebred
that was ful fyn’. He would have eaten a Medieval
rougher version than ours – made from
stale breadcrumbs, almonds, honey, gingerbread
rosewater and ginger spice. Medieval
gingerbread was widely sold at fairs,
was sold
sometimes gilded with real gold, pressed
into moulds of birds or fowers – and Sir
at fairs,
Thopas and his friends saw it as a win-win sometimes
foodstuff, both tasty and medicinal,
excellent for improving the digestion. gilded
For Shakespeare, in Love’s Labours
Lost, it is highly desirable: ‘An I had but
with gold
one penny in the world, thou shouldst
have it to buy gingerbread.’ By this point,
breadcrumbs had been replaced by four,
and the spice trade was feeding the Discover new ways
with gingerbread
passion for gingerbread. The frst record
– turn to page 122.
of gingerbread in human shape For this gingerbread
is at Elizabeth I’s court, where fgures man recipe, visit
were made to resemble visiting bbcgoodfood.com
l

Have a crafty
Christmas
Homemade gifts put the personal touch into presents.
Miriam Nice shows you how to make something special
Photographs Stuart Ovenden

Makes & bakes
In the run-up Herb planter 1 Decorate your loaf tin with a simple
to Christmas, pattern using the chalkboard marker.
EASY
I love to spend If you want the planter to last for longer
time rustling MAKES 1 planter TAKES 1 hr than a week or so, you will need to turn
up imaginative it upside down and drill 3 or 4 drainage
presents for YOU WILL NEED holes in the base.
family and 1.3kg/3lb loaf tin 2 Part-fll with compost and water well.
friends, and tailoring my recipes fne chalkboard marker Take the plants out of their pots and
to their particular likes. drill (optional) plant them in a row. Press down well and
A handmade gift is always compost fll with more compost. Water once more,
appreciated, and they’re so selection of 3 or 4 small pots of then carefully wipe the sides clean.
satisfying to do. So before you growing herbs (I used parsley, 3 Add your chosen decorations and
get too busy with all your festive thyme and rosemary) write on the paper fags to label the
preparations, enjoy a creative bits and pieces to decorate (I used different herbs (or download the labels
session in your kitchen! different coloured pompoms on below at bbcgoodfood.com/herblabels).
wooden skewers) If making as a centrepiece, place on a
paper fags and a pen, for labelling serving platter along with some scissors,
serving platter and scissors (if making so the recipients can cut their own herbs
as a centrepiece) at the table to season their meal.
Chocolate nut butter cups

These make a lovely after-dinner
treat with coffee.
A LITTLE EFFORT
MAKES about 24 PREP 1 hr plus 2 hrs chilling

COOK 15 mins
300g/11oz dark or milk chocolate,

chopped
125g/41/2oz butter, softened and
chopped
250g/9oz icing sugar
140g/5oz nut butter (I used smooth
peanut butter, hazelnut butter
and pistachio nut butter – but
you can use just peanut butter
if you prefer)
25g/1oz nuts (I used peanuts,
hazelnuts and pistachios)
faky sea salt (optional)
YOU WILL NEED
about 24 foil petit four cases
2 mini muffn tins
3 piping bags
gold leaf and a paintbrush, to decorate
(optional – see tip, far right) bowl. Pop the tins in the fridge to frm If your reserved chocolate has HOW TO USE
up while you make the fllings. hardened, melt again as before. Once GOLD LEAF
1 Tip half the chocolate into a bowl set 2 Put the butter in a large bowl with melted, carefully spoon it over the top Place a whole nut
over a pan of simmering water. Once the icing sugar. Beat well with electric of each cup to seal in the nut butters. on a small sheet of
melted, remove from the heat and stir beaters or a wooden spoon until light 4 Top each cup with with a whole nut gold leaf and gently
in the rest of the chocolate. Put the petit and creamy. Divide the mixture into (or a nut coated in gold leaf, or a pinch ease the sides up
four cases into the holes of the mini three bowls, then stir the peanut butter of coarse sea salt – or a combination). over the nut with a
muffn tins. Put 1 tsp of the melted into one, hazelnut butter into the Chill for at least 2 hrs. Will keep in the paintbrush to coat.
chocolate in each one, then pick up a second and pistachio butter into the fridge for 1 week (see Storing your
petit four case in your hand and swirl it third (if using). Transfer the fllings to chocolates, p133).
gently to get the chocolate to coat the three piping bags. PER NUT BUTTER CUP 399 kcals • fat 27g •
sides. Repeat with all the cases, leaving 3 Take the chocolate cups out of the saturates 13g • carbs 31g • sugars 27g • fbre 4g •
about a third of the chocolate in the fridge and fll with the nut mixtures. protein 5g • salt 0.2g

Cocktail truffe selection
Homemade truffles with
on-trend cocktail fillings!
MORE OF A CHALLENGE
MAKES 30 (10 of each favour) PREP 1 hr plus

setting and 2 hrs cooling COOK 10 mins
FOR THE CHOCOLATE SHELLS

100g/4oz white chocolate, chopped
green gel food colouring (optional)
1 mini meringue, crushed
100g/4oz dark chocolate, chopped
100g/4oz espresso-favoured dark
chocolate (I used Green & Blacks
espresso), chopped
3 cocktail-flavoured fillings (see far right)
gold food colouring brush pen (I used
a Rainbow Dust bright gold food pen
from hobbycraft.co.uk)
10 chocolate-coated coffee beans
YOU WILL NEED
3 x 10-hole silicone chocolate mould
trays (you can use different shapes) or
a 30-hole silicone chocolate mould tray
3 piping bags
presentation box
tissue paper
1 Start by placing half the white

chocolate in a heatproof bowl over a pan
of simmering water. Once melted, take
the bowl off the heat and add the rest
of the white chocolate and the food
colouring, if using (just use a tiny amount
as the gel colours are quite strong). Stir
occasionally to allow the chocolate to
Sugar charms the heat immediately, otherwise the melt in the residual heat. Sprinkle a pinch
These edible charms can be hung mixture will burn and discolour. of meringue into 10 of the holes of your
on your Christmas tree, where 3 Working quickly, design your charm chocolate mould. Once the chocolate
they will sparkle and twinkle. shapes (making sure they have a hole has melted, use half to coat the insides
for threading the ribbon) by drizzling of the holes where you have sprinkled
A LITTLE EFFORT LOW
FAT spoonfuls of the melted mints over the meringue. Use the end of a teaspoon to
MAKES 10 PREP 20 mins COOK 10 mins clumps of coloured sweets on the trays spread the chocolate up the sides of the
– they will melt into your shape and add moulds so that the the inside is coated.
sunfower oil, for greasing interest to your design. Leave to set for 45 mins-1 hr.
7-8 fruit-favoured boiled sweets, 4 If the mixture hardens while you are 2 Meanwhile, melt the other chocolates
unwrapped and sorted by colour working, return it to a low heat to soften, in separate bowls using the same
400g bag clear mint sweets but try to make as many as you can in method, then use each to coat a further
(I used Fox’s glacier mints) one go – the more you heat the mixture, 10 holes of the mould. Keep back half of
2 metres of coloured thread or thin the less clear the fnal charms will be. each chocolate mixture, as you will need
ribbon, for hanging Leave to set for about 10 mins until hard this to seal the truffes.
and cool enough to handle, then remove 3 While the chocolate sets, make the
1 Grease two large baking trays with from the tray by hand – be careful as fllings (see right). Once all the chocolate
the oil. Crush the fruit-favoured sweets they will be quite brittle. Tie a length of has set in the moulds, pipe the Pisco
by colour and put into separate bowls. ribbon through each charm for hanging sour flling into the green/white
Arrange small clumps of coloured on the tree. Pack in a box between chocolate shells, the Espresso Martini
sweets onto the trays. sheets of baking parchment so they flling into the espresso chocolate shells
2 Put the mints in a saucepan over a don’t stick together. Eat within 3-4 days, (saving a bit for sticking the beans on
medium heat. Cook gently until melted, or keep as a decoration for up to 4 weeks. later) and the Cosmopolitan flling into
stirring occasionally with a metal spoon. PER CHARM 350 kcals • fat none • saturates none • the dark chocolate shells. Leave 2mm
Once melted completely, remove from carbs 87g • sugars 72g • fibre none • protein none • salt 0.1g of space at the top of each one.

Makes & bakes
4 Bring the pan(s) of water back to

simmering, then set the reserved bowls
of chocolate over to melt them again
if they have set. Use this remaining
chocolate to fll up the moulds and seal
in the flling. Try to fll the moulds level or
just under – if they go over, they won’t sit
fat when the chocolates are turned out.
5 Leave your truffes somewhere cool to
set completely for at least 2 hrs (ideally
Making the fillings for your truffles
overnight). If you put them in the fridge Pisco sour Espresso Martini Cosmopolitan
they will set more quickly, but they will
lose their shine. MAKES 10 truffes (easily doubled) MAKES 10 truffles (easily doubled) MAKES 10 truffes (easily doubled)
6 Once set completely, pop the chocolates PREP 10 mins NO COOK PREP 5 mins plus cooling COOK 5 mins PREP 10 mins NO COOK
out of the moulds carefully. Add a brush
stroke of gold to the Cosmopolitan truffes Beat 25g softened butter In a bowl set over a pan of Put 1 tbsp dried cranberries
using your brush pen. Stick a chocolate- together with 50g icing simmering water (or in the in a bowl with 1 tbsp orange
coated coffee bean on each of the sugar until pale and smooth. microwave), melt 50g dark liqueur and leave to soak for
Espresso Martini truffes using a bit of Add 2 tsp Pisco, a dash of chocolate with 25g butter. 15 mins. Beat 25g butter with
the flling. Arrange in a box lined with Angostura Bitters and 1 tsp Remove from the heat and mix 25g icing sugar, then stir in the
baking parchment and tissue paper. lime zest and stir well. Transfer in 2 tbsp double cream, 1 tsp cranberries and liqueur, bit by
Will keep in a cool place for up to 1 week. to a piping bag and store in vodka and 1 tsp Kahlúa. Leave bit. Mix in 1 tsp lime zest and
a cool place until needed. to cool for 5 mins. Transfer to 1 tsp cranberry jelly. Transfer
STORING YOUR CHOCOLATES PER TRUFFLE 91 kcals • fat 5g • a piping bag and store in a cool to a piping bag and store in a
As these chocolates have not been saturates 3g • carbs 9g • sugars 8g • place until needed. cool place until needed.
‘tempered’ (heated and cooled to fbre 1g • protein 1g • salt 0.1g PER TRUFFLE 130 kcals • fat 11g • PER TRUFFLE 94 kcals • fat 5g •
precise temperatures), they may become saturates 6g • carbs 6g • sugars 5g • saturates 3g • carbs 9g • sugars 8g •
dull and develop chocolate ‘bloom’ (white fbre 1g • protein 1g • salt 0.1g fbre 1g • protein 1g • salt 0.1g
patches) if kept for more than 1 week.

Makes & bakes
Hot chocolate set 1 Very lightly grease the fromage frais

Ideal as a last-minute stocking pots with oil and set aside until needed.
filler, or turn into a wonderful 2 Melt the milk chocolate in a bowl set
evening-by-the-fire hamper by over a pan of just-simmering water, stirring
adding a cosy blanket, novel or occasionally, then divide between the
DVD, and a pair of slipper socks. prepared pots. Place in the fridge or a
cold place for around 30 mins or until set.
EASY
3 Once the milk chocolate layer is
MAKES 4 PREP 10 mins plus chilling and frm, melt the dark chocolate in a bowl
overnight setting COOK 20 mins as before, then pour it over the milk
chocolate. Leave the pots to set for
sunfower oil, for greasing 15 mins, then sprinkle a pinch of faky
50g/2oz milk chocolate, chopped sea salt onto each.
100g/4oz dark chocolate, chopped 4 Cut a hole in the bottom of each paper
faky sea salt cake case and push a cinnamon stick
4 cinnamon sticks through. Push the end of the stick into the
YOU WILL NEED middle of each pot so that the paper case
4 empty 47g fromage frais pots, is upside down – it will help to hold the
washed and dried cinnamon stick in place while it sets.
4 muffn cases 5 Leave to set overnight, then turn out
cellophane and twine or string, and discard the pot and paper case.
for wrapping Wrap each in cellophane tied with twine.
4 mugs Tie each stick to a mug, or simply place
gift tag and pen, for labelling inside the mug, and write a tag to read
‘Just add hot milk’.
PER SERVING 217 kcals • fat 15g • saturates 8g • carbs 16g •
sugars 13g • fbre 3g • protein 3g • salt 0.1g
Crafts and food styling MIRIAM NICE | Styling LUIS PERAL
For more homemade

gift ideas, visit
bbcgoodfood.com

estive fancies
F
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Makes & bakes
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At this
time of Kids’ Christmas kitchen
year, I love If you’ve got under-10s, they can probably do everything in the black writing,
but make sure an adult helps them with the bits in red. Over-10s should be able
any excuse to do everything by themselves if they want to.
to get out
the bowls Rudolph 3 Get your 22-23cm round plate, cake
and whisks, shortbread tin or cardboard template and place on
so I’ve created these fun I’ve kept these top of the dough when you’ve rolled it
cute biscuits big enough. Use a cutlery knife to trim
and festive bakes, which quite plain round the edges to make a neat circle
are easy to make and to please the and throw away the trimmings.
guaranteed to impress. fussiest of 4 Use a knife to mark the giant biscuit
Get the kids involved eaters – however, you can add into 8 smaller wedge-shaped biscuits –
other flavours (see below right). pretend you are cutting a pizza into
and spend an afternoon
slices and prick lines from the edge to
indoors making my reindeer EASY
the centre of the dough. Use the back
shortbreads – they make MAKES 8 big biscuits PREP 35 mins plus chilling of a fork to press all around the top of
great gifts. Having friends COOK 25 mins the circle along the edge to make a
over for drinks? My gooey line pattern (it’s going to be hair for
200g/7oz salted butter, softened your reindeer!).
Camembert with bacon-
2 tsp vanilla extract 5 Cover with cling flm and put the tray
wrapped breadsticks, plus 85g/3oz golden caster sugar in the fridge for 30 mins to get cold.
my indulgent brownies, 85g/3oz ground rice Heat oven to 180C/160C fan/gas 4.
will make you the most 225g/8oz plain flour, plus extra Cook the chilled shortbread for 25 mins
popular host this season. for dusting until golden. Cool completely on the
3 tbsp icing sugar tray, then use a sharp knife to follow
And if you need that 8 red Smarties the lines you made with a fork and cut
extra incentive to fnish 16 white sweets or white chocolate into 8 wedges.
wrapping the presents, buttons, for the eyes (we used 6 Mix the icing sugar with 1-2 tsp of
do it with a cup of tea, Waitrose Cooks’ Homebaking water to make a thick-ish icing. Dunk
a stollen muffn or a slice Meringue pieces) each Smartie in and use like glue to
black writing icing tube stick one on the pointy end of each
of my clementine poppy YOU WILL ALSO NEED biscuit to make red noses. Dunk in
seed cake. It’s a wrap! 8 cellophane bags (15 x 25cm) your white sweets or chocolate buttons
Sarah Cook or 8 x 40cm cellophane squares and stick them 2cm in from the edge OTHER
8 brown pipe cleaners at the other end to be eyes. Use the FLAVOURS
labels and string or ribbon black writing icing tube to add dots Raspberry & white
22-23cm round plate, cake tin or to the white eyes, then let all the icing chocolate Mix in
cardboard template dry and go hard. 2 tbsp freeze-dried
7 Carefully wrap each biscuit in a raspberries and
1 Put the butter, vanilla and sugar in a square of cellophane or put in a 2 tbsp white
big mixing bowl and stir together with cellophane bag. Twist the middle of chocolate chips
a wooden spoon until really smooth. Stir a pipe cleaner in a loop around the top with the four.
in the ground rice frst, then the four. If of the bag or gathered cellophane to Chocolate orange
it starts to get dry, you might need to enclose the biscuit. Now twist each end Swap 50g of the
use your hands to squish everything of the pipe cleaner so it looks like the four for 50g cocoa
together to make a smooth dough. reindeer’s antlers. Add labels and give powder; use orange
2 Put a piece of baking parchment to your friends and family, or hang on juice instead of
on a baking sheet. Make the dough the tree. Will keep for up to 3 days in vanilla and add the
into a round ball in the middle of the a cool, dry place. zest of 1 orange.
parchment, then use your hands PER SHORTBREAD 411 kcals • fat 22g • saturates 14g • Peppermint Use
to push it down and fatten it. Get carbs 49g • sugars 19g • fbre 1g • protein 4g • salt 0.4g 1 tbsp peppermint
a rolling pin and dust it with some extract instead of
four so it doesn’t stick to the dough. the vanilla and
Use the rolling pin to roll the dough chewy mint sweets
out to a big circle. for the eyes.

Makes & bakes
s
uffin
nm
olle
Christmas morning st

Serious about food
Freephone helpline number on
Y0800 988 1266

(calls from mobiles are charged at your standard network rate)
© 2015 KitchenAid. All rights reserved. www.kitchenaid.eu
Makes & bakes
Baked 1 Mix together the four, yeast, mustard millimetres of dough still connecting
Camembert powder, 11/2 tsp fne salt, the sugar, thyme the strips together around the lid
with bacon- leaves and 1/2 tsp freshly ground black in the centre. If using the ready-to-eat
wrapped pepper. Stir in 250ml lukewarm water, pancetta slices, halve each one
breadsticks use your hands to bring together into lengthways. Twist one of the 20
This is so easy a dough, then knead for 10 mins on a dough strips to make it longer and
to prep ahead. clean surface until it is smooth and thinner like a breadstick, then wrap
Bake the bread for the initial elastic. If you have a tabletop mixer a pancetta slice in a spiral around it.
15 minutes, then cool and cover with a dough hook, use this instead and Repeat with all the dough strips.
for up to 1 day. To serve, add the ‘knead’ for just 5 mins. Sit the dough in 5 Your breadsticks might look a little
cheese to the centre and bake for a large, clean bowl, cover with oiled cling higgledy-piggledy at the moment, so GOT LEFTOVERS?
10 minutes at 190C/170C fan/gas 5. flm and leave at room temperature for use kitchen scissors to snip the ends off Bake the snipped-
about 1 hr until doubled in size. any that need it to make an even, round off breadstick ends
A LITTLE EFFORT
bread only 2 Heat oven to 190C/170C fan/gas 5 and shape, if you like (see right). Brush with alongside the
SERVES 8-10 as nibbles, 4-5 as a starter line your largest baking tray with baking a little light olive oil and bake for 15 mins. breadstick ring for
PREP 40 mins plus 1 hr rising COOK 20 mins parchment. Sit the lid of your boxed 6 Meanwhile, unwrap the Camembert just 10 mins, then
Camembert in the centre of the tray. and top with the thyme sprigs. Brush cool and snip any
400g/14oz strong white four 3 Knead the dough back into a smooth with olive oil and sprinkle with a little larger chunks
7g sachet fast-action dried yeast ball, then use your fngers to make a more black pepper. Remove the into smaller bits
2 tsp English mustard powder hole through the centre. Steadily stretch breadsticks from the oven and sit the to use as chunky
1 tsp golden caster sugar the doughnut shape into a large ring cheese inside the box lid, then bake for croutons in a salad.
2 tsp thyme leaves, plus extra sprigs until the centre hole is large enough to another 5 mins until the bread is golden These will keep
for the cheese ft around the lid. The best way to do and crispy, and the cheese molten. for 3-4 days in an
1 tbsp light olive oil, plus extra for this is to swing the dough around your PER SERVING (10) 256 kcals • fat 10g • saturates 5g • airtight container,
greasing fngers, then hand, like a hula-hoop. carbs 29g • sugars 1g • fbre 1g • protein 12g • salt 1.4g or can be frozen
250g/9oz whole Camembert in a box 4 Sit the dough ring on the tray around and used with your
20 slices pancetta the box lid. Use kitchen scissors to turkey leftovers in
snip the dough ring into 20 strips, a turkey & bacon
from the outside in, but leave a few Caesar salad.
Christmas 100g/4oz golden caster sugar has just come together – the most
morning 100g/4oz marzipan, diced important thing is to not overmix – don’t
stollen 25g/1oz pistachios, roughly chopped worry if there are still a few foury bits.
muffns 50g/2oz toasted faked almonds 2 Quickly divide the mix between the
Lots of people 25g/1oz sultanas or raisins cases and put in the oven on the top
have sit-down 50g/2oz dried cherries or cranberries shelf. Bake for 5 mins, then lower the
breakfasts on 50g/2oz dried apricots, diced heat to 180C/160C fan/gas 4 and bake
Christmas morning, but if the kids 2 large eggs for 15 mins more until they are risen,
are keen to get into the presents, 100g/4oz unsalted butter, melted golden, and a skewer inserted into the
these can be eaten around the tree. and cooled middle of them comes out clean.
Weigh and mix all your dry 125ml/4f oz full-fat natural yogurt 3 Once they have cooled a little and
ingredients on Christmas Eve, have 1 tsp almond extract are frm enough to handle, lift out of the
the butter ready in the microwave 2 tbsp icing sugar tin onto wire racks and cool for 5 mins.
and your yogurt measured into a YOU WILL NEED Mix the icing sugar with the remaining
mixing jug in the fridge, then it’s a 12 paper muffn cases (we used tulip 1
/4 tsp cinnamon and sieve over the
doddle to make these in the morning. cases) muffns. Serve warm. Will keep for
3 days in an airtight container.
EASY
1 Heat oven to 220C/200C fan/gas 7 PER MUFFIN (12) 315 kcals • fat 15g • saturates 5g •
MAKES 10-12 (depending on your tin) and put the muffn cases in a 12-hole carbs 37g • sugars 22g • fbre 2g • protein 7g • salt 0.4g
PREP 20 mins plus cooling COOK 20 mins muffn tin. Mix the four, ground
almonds, baking powder, bicarb, 1/4 tsp
1-2 tsp sunfower oil, for greasing cinnamon, the sugar, marzipan, nuts
200g/7oz plain four and dried fruit in a mixing bowl. Whisk
50g/2oz ground almonds together the eggs, melted butter, yogurt
1 tsp each baking powder and and almond extract, then pour over the
bicarbonate of soda dry ingredients and very quickly mix
1
/2 tsp ground cinnamon with a wooden spoon until the mixture

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Makes & bakes
Clementine poppy seed loaf
If traditional fruitcake isn’t your
thing, try this. It’s a lovely bake
to make over and over again this
month – easy, inexpensive and juicy
with festive clementine flavour.
EASY
un-iced
CUTS INTO 10-12 slices PREP 30 mins plus
cooling COOK 1 hr–1 hr 10 mins
140g/5oz butter, softened, plus extra

for greasing
50g/2oz crème fraîche
200g/7oz golden caster sugar
1 tsp orange or vanilla extract
3 large eggs
225g/8oz self-raising four
50g/2oz cornfour
2 tbsp poppy seeds, plus extra for
sprinkling
4 clementines, zest from 3 and
100ml/31/2f oz juice
FOR THE ICING
140g/5oz unsalted butter
300g/11oz icing sugar
140g/5oz crème fraîche
zest 2 clementines
1 tbsp chopped candied peel (optional)

and grease a 2lb loaf tin. Line the
base and ends with a long strip of
baking parchment.
2 Beat the butter, crème fraîche, sugar
and vanilla extract until pale and fuffy.
Whisk in the eggs, one by one, followed
by the fours, poppy seeds, zest and
juice. Scrape into the prepared tin
and bake on a middle shelf for 1 hr–1 hr
10 mins until a skewer poked into the
centre comes out clean. Cool the cake
for 20 mins in the tin, then carefully tip
out and cool completely on a wire rack.
3 Meanwhile, make the icing – beat
together the butter, icing sugar and
crème fraîche until pale and fuffy. Add
half the clementine zest and beat just a
couple of times to incorporate, then
cover and leave in the fridge to chill until
the cake is ready to ice and the icing is
frm enough to spread or pipe.
4 Spread the icing all over the cake
or put in a food bag or piping bag,
snip off the corner and pipe thick
stripes over the top. Sprinkle with the
remaining clementine zest, the candied
peel (if you like), and a pinch more
poppy seeds. Will keep in an airtight
container for 2-3 days.
PER SLICE (12) 516 kcals • fat 28g • saturates 17g •

Makes & bakes
Hazelnut brownies 1 Unwrap the chocolates, place on a tray stir in the four, hazelnuts and liqueur.
I normally buy whole hazelnuts and pop in the freezer. Heat oven to Tip the mixture into the prepared tin
and chop my own, but bags 180C/160C fan/gas 4. Lightly grease and bake for 35 mins.
of ready-chopped nuts work and line the base and sides of a 21-22cm 4 Remove the tin from the oven and
really well in these decadent square tin with baking parchment. use a cutlery knife to mark the top of
little brownies. 2 Put the butter, sugars and cocoa into the brownies into 16 squares (don’t cut
your largest saucepan and gently melt through, it’s just as a guide). Use a
EASY
together, stirring regularly so the teaspoon to push a little dent in the
MAKES 16 PREP 15 mins COOK 45 mins mixture doesn’t catch. Once the sugar centre of each portion and add a frozen
granules have just about disappeared, Ferrero Rocher chocolate into each dip.
box of 16 Ferrero Rocher chocolates take off the heat, tip into a bowl and Return to the oven for 3 mins, then
250g pack salted butter, plus extra for leave to cool for 5 mins. remove and leave to cool completely.
greasing 3 Use a whisk or wooden spoon to beat 5 Once cool, cut into 16 squares. Will
250g/9oz golden caster sugar the eggs, one by one, into the mixture. keep for 3 days in an airtight container.
225g/8oz light muscovado sugar When they’re completely incorporated PER BROWNIE 424 kcals • fat 24g • saturates 11g •
100g/4oz cocoa powder and the mixture is smooth and shiny, carbs 42g • sugars 37g • fbre 2g • protein 6g • salt 0.5g
4 large eggs
100g/4oz self-raising four
85g/3oz ready-chopped hazelnuts
4 tbsp Frangelico or Fratello hazelnut
liqueur (or Disaronno)
Food styling SARAH COOK | Styling SARAH BIRKS
For more festive

bakes, visit
bbcgoodfood.com

COMING NEXT MONTH
New ways to celebrate
DON’T MISS
NEXT MONTH’S
ISSUE
On sale
9 December
l Raymond Blanc cooks goose
l Party cocktails & canapés l Boxing Day buffet
l Homemade hampers l John Torode’s raised game pie
PLUS Quick winter suppers l Holiday brunch dishes
On your marks... WIN!
TEST!
All our top
baking gadgets
See p148 for
details
Three Great British Bake Off champions join

the Good Food team to choose baking equipment
that will help to produce a showstopper
Portraits David Cotsworth
Bake Off winners John Whaite,

Frances Quinn and Edd Kimber
tested 117 pieces of baking kit.
They rolled and egg-washed
pastry, piped buttercream and
much more to reveal our top 13
gadgets – a full baker’s dozen!
MEASURING SPOONS
TOP BUY Professional Stainless
Steel Measuring Spoons, £12,
boroughkitchen.com
The difference between pretty and
practical gadgets was most apparent
in this category. All three bakers said
they wouldn’t use decorated, ceramic
measuring spoons.
John These narrow ones are the best
because they go inside spice jars – I’ve
got them at home.
Edd I don’t like any of the pretty or
stylised ones – they’re never accurate.
Frances These narrow ones are a
good all-round choice, but the round
ones are quite good for balling melons!
ROLLING PINS
TOP BUY Tapered Rolling Pin,
50cm, £7.50, souschef.co.uk
We looked at rolling pins ranging from
heavy marble to plain thin wood, as
well as several silicone models.
Edd You can manoeuvre this really
easily – it pivots at the thick part in
the middle, so you can easily change
your direction.
John The design means you can shape
pastry into a perfect square: you use
the tapered end to start off your pastry
ball and then use the different
thickness to squash out any
unevenness. Flour clings to wood
better as well.
Frances You don’t need to spend loads
of money on a rolling pin. I like one
that’s lightweight and quite simple.

On test special
CAKE CARRIERS
TOP BUY Lock & Lock Cake Store,
£14.99, Lakeland
Our star bakers
The Bake Off team regularly transport
their creations for testing, shoots Edd Kimber won the
and events, so cake carriers are frst series of Bake Off
an important part of their kit. in 2010, creating a full
Frances I want it to be big enough to British tea party for the
take a three-tiered cake. fnal. He has written three books
Edd I don’t like any of the frilly, and is now a food writer and stylist.
decorative ones – it should be John Whaite won the
functional and practical. third series with his
John The Lock & Lock ones are so showstopping Heaven &
reliable, and a really good size. It has hell chiffon cake. He has
a handle on top, which some don’t. written two books, and is setting
up a cookery school in Lancashire.
DIGITAL SCALES You can catch John cooking live at
TOP BUY Brabantia Essential the BBC Good Food Bakes & Cakes
Digital Kitchen Scales, £19, Show in London (bbcgoodfood
amazon.co.uk bakesandcakesshow.com).
Whether round or square, most scales Frances Quinn’s
we looked at were roughly the size of imaginative bakes,
an A5 page. Any smaller and our including the Secret
testers felt they weren’t very useful. squirrel cake and Hidden
John Scales need to be long enough carrot cake, won her the 2013 title.
so that you can see the display when Her book, Quinntessential Baking,
you put a big bowl on it. This one is a is out now (£25, Bloomsbury).
good size and it’s quite responsive.
Frances The screen is very clear, so
you can see the weight at a glance.
Edd The thing you really need is a tare Edd This metal bowl has a useful grip
button, which sets the scale back to on the bottom, it’s a good size and it
zero even if there’s something on it. even has a pouring lip. Brilliant.
I’m not bothered about how it looks, John I wouldn’t choose a plastic bowl
it just needs to be reliable and clear. – you can never get rid of grease
properly from plastic, which is hopeless
BLOWTORCHES for meringue.
TOP BUY Cook’s Blowtorch, Frances My kitchen is flled with all
£24.99, Lakeland sizes of Pyrex, like Russian dolls. But
The blowtorches we looked at were when it comes to an all-purpose mixing
all a similar size. However, some were bowl, I think you need a large one.
easier to fll, hold and use than others.
The fame strength varied too. PASTRY BRUSHES
Edd I didn’t know there were so many TOP BUY Matfer Pastry Brush
different makes of blowtorch. The one Natural Flat Bristles, 3.5cm,
I have at home runs out all the time, £3.83, nisbets.co.uk
which is quite annoying. The options included round and fat
Frances The fame on this one is handles, with a mix of silicone brushes
amazingly strong! and natural or synthetic bristles.
John A good blowtorch should be Edd I’m not keen on the silicone ones
comfortable to hold. It should have – egg wash drips off much quicker, and
a powerful fame that comes out as they damage delicate pastry. They’re
smooth heat rather than ragged fame. just a lot harder to control.
John This one has really foppy
MIXING BOWLS bristles, which is good for a delicate
TOP BUY Mega Mixing Bowl, egg glaze. They’re wide and fat too,
£18.29, Lakeland so you get good surface coverage.
There were many sizes and types Plus, it’s really great value.
in this category – including ceramic, Frances To be honest, I use soft
plastic, metal and glass – but the paintbrushes! But never ones with stiff
bakers were immediately drawn to bristles, because they will knock out
the bigger bowls. the air from your dough.

On test special
TURNTABLES
TOP BUY Ateco Cast Iron
Turntable, £59.99,
thecakedecoratingcompany.co.uk
Some turntables are better suited to
intricate sugarcraft, where the tilting The Tala
angle is more important than fuid Large
rotation. For general cake decorating, Nozzle and
a table that spins easily is essential. Bag Set
John Turntables are supposed to make comes with
four nozzles
it easier to decorate a cake, so they
should spin smoothly – although I like SPATULAS
the ones that tilt as well. TOP BUY Vogue High Heat
Edd This has a heavy cast-iron base. Spatula, 10in, £7.18, nisbets.co.uk
The top turns on a spike instead of a This category caused some debate.
ball bearing. It spins endlessly – it’s the However, the bakers agreed that
smoothest I’ve ever found. spatulas must be made from silicone
Frances You need height too – one or heat-resistant plastic so that you
that’s fat on the table is no good. can use them over heat.
Cake off! Frances and Edd The best spatulas are from Nisbets
Good Food’s Holly Brooke-Smith
ICING NOZZLES AND BAGS – every professional kitchen that I’ve
TOP BUY Tala Large Nozzle and worked in has had them. They last
Bag Set, £14.99, Lakeland forever, and are thin and quite sharp.
TOP BUY 20 Non-Slip Piping John Spatulas need to have a very
Bags, £3.25, Lakeland sturdy handle – nothing too bendy.
John You need to get this roll of Narrow ones can be good for getting
disposable piping bags that you just into the whisks on a stand mixer.
tear off. They’re not expensive and are Frances You don’t want anything
the easiest, no-nonsense option. too thick – it’s important to have a
Frances I hate cloth piping bags; slim blade that scrapes right along
they’re hard to clean and, if you the edge of your bowl.
squeeze too hard, sometimes the
moisture comes through. THERMOMETERS
Edd You can also cut those plastic bags TOP BUY Thermapen, £48,
to any size nozzle you want. Personally, amazon.co.uk
I’d never buy a set of piping nozzles, Despite the range of thermometers –
because inevitably only some of including jam thermometers that stand
them are worthwhile – I order them in the pan, and a variety of probes –
individually. But this Tala set is good one model stood out above the rest.
– every one in the box is useful. John It’s all about Thermapen. You
can’t beat them – they’re incredibly
FLOUR SHAKERS simple to use, and so versatile.
TOP BUY Dexam Mesh Top Edd They just do absolutely
Shaker Stainless Steel, £10, everything: sugar, chocolate – it’s
Compiled by HOLLY BROOKE-SMITH | Product photographs ADRIAN TAYLOR

boroughkitchen.com also a great meat probe.
The bakers admitted they don’t use Frances They’re so accurate and last
shakers very often, but when they forever. Brilliant.
do, only a very specifc model will
suffce – a fne mesh sifter.
WIN OUR
John There’s a difference between
a sifter and a sprinkler, and I would only
BAKER’S DOZEN!
ever really use a fne sieve shaker, so We’ve got fve sets of baking
this one is good. kit to give away. For your chance
Edd I might use shakers for decorating to win, simply complete your
with icing sugar, but I’d normally use details at bbcgoodfood.com/
my hands for four. This is my favourite, competitions
because it’s the fnest. Terms & conditions Competition closes at 11.59pm on
Frances I sometimes have one of 9 December 2015. The promoter is Immediate Media Co
London Ltd. Entrants must be UK residents aged 18
these in my kit because it doesn’t take
or over. Only one entry per person. For full terms &
up as much room as a bag of four, conditions, visit bbcgoodfood.com/competitions
and it’s just a bit easier. They’re good
for chocolate powder as well.

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TV recipes
Chefs’ specials
This month – a warming soup, a crowd-pleasing
pudding and clever ideas for your leftovers
Edited by Kathryn Custance Recipes tested by Home economist Petra Jackson
Chocolate
chestnut yule
log – p157
Simply Nigella Saturday Kitchen Leftovers

Starting this month Catch James Hugh Fearnley-
– Nigella’s new series on Martin and guests every Whittingstall’s series tackles
Monday evenings Saturday at 10am food waste, starting in November

Simply Nigella
A family favourite from
Nigella’s Christmas special.
Her new BBC Two series is on Monday
evenings from 2 November
Spiced parsnip
& spinach soup
Spiced parsnip soups were the
staple of my childhood and teens
– those of my vintage, and older,
will most definitely remember the
popularity of the curried parsnip
soup. But this, while inspired by
that memory, is very different. It’s
rich (though without the butter
that was the hallmark of the time),
sweet and a glorious snooker-baize
green. The spinach improves the
texture and taste, adding a robust
earthiness – which, once added,
seems the obvious partner for the
more mutedly earthy parsnips.
I keep frozen organic leaf spinach
(which comes in cubes, and unfurls
into leaves as it thaws and cooks in
the soup) in the freezer at all times.
Someone once told me that
spinach draws its nutrients deep
from the soil (and it’s one of those
vegetables where it makes a real
difference if it’s organic). I don’t
know if that’s true, but somehow
this message has permeated
deep into my consciousness and
I have to obey.
EASY
Petra
SERVES 2 for supper (makes around 1 litre, with Cover with the stock, bring to the boil, NIGELLA’S STORAGE NOTES says
enough left over to make lunch for 1 the next day) then reduce the heat slightly. Put the lid Cool leftovers, then cover and put in the
PREP 10 mins COOK 25 mins on and leave to simmer with some brio fridge within 2 hrs of making. Will keep in ‘If you don’t
for 15 mins or until the parsnips are soft. the fridge for up to 3 days. own a stick
500g parsnips 2 Stir in the garam masala, add the Reheat gently in a saucepan, stirring blender, or
1 fat garlic clove frozen spinach, then put the lid back on occasionally and adding extra water if prefer a more velvet
1 litre chicken or vegetable stock and cook for 5 mins, by which time the needed, until the soup is piping hot. texture, purée the
1 tsp garam masala spinach should be thawed and hot. Cold soup can be frozen in an airtight ingredients in a
150g frozen organic leaf spinach 3 Take the pan off the heat to cool container for up to 3 months. Defrost blender. You will
lots of freshly ground nutmeg slightly and, using a stick blender, in the fridge overnight, then reheat have to do this in two
carefully blend the soup until smooth. as above. or three batches,
1 Peel the parsnips and cut them into Add a generous amount of freshly depending on the
equal-sized pieces that will cook in ground nutmeg and season to taste. size of the ‘jug’.
about the same time: that’s to say, leave You may need to add water, as this Also, you may
the skinny twigs as they are, and cut the soup tends to thicken as it stands. need to reheat it
wider bits into smaller pieces. Cut the for a few minutes
garlic into 3, then drop these and the before serving.’
parsnips into a large saucepan with a lid.

TV recipes
SIMPLY NIGELLA
Nigella takes a pared-down approach to cooking
and eating in her new BBC Two series. According
to Nigella, it’s ‘about food that makes our life
easier, that makes us feel better, more alive and
less stressed’. Whether that’s preparing a feast
for a special occasion or a satisfying everyday
family meal, the aim is to get the right balance
between lightness and lushness, recipes that
are a pleasure both to cook and to eat.
Recipe adapted from Simply

Nigella by Nigella Lawson,
Portrait DEBRA HURFORD BROWN
published by Chatto & Windus

at £26. Photographs © Keiko
Oikawa. To buy the book for just £23
with free p&p, call 01326 569444
or visit sparkledirect.com/goodfood.
• Subscribe to BBC Good Food this month and receive a
copy of Simply Nigella as a bonus gift – see p150 for details.
TV recipes
Petra
to assist, gently but frmly roll up the says
sponge as you would a Swiss roll. Try to
keep the frst roll tight so you get a good ‘If you
spiral. Transfer to a serving plate and choose to
dust with icing sugar, or decorate with make the
a bark effect (see below). chocolate ganache
for the bark, make
JAMES’S TIP For the bark, melt 150g sure that you use
chopped milk chocolate, 100g chopped ordinary double
dark chocolate and 300ml double cream cream rather
in a bowl set over a pan of simmering than whipping or
water. Remove from the pan and leave thickened. To speed
until cool and thickened before spreading up the cooling
over the log. When it’s nearly set, use the process, sit the
tines of a fork or a palette knife to create bowl over ice and
a bark effect. give it a stir every
now and then.’
MORE CHRISTMAS COOKING
Don’t miss James Martin’s
Christmas Home Comforts
starting on Monday 7 December on
Saturday Kitchen BBC One.
A Christmas treat from James Martin.
Catch James and his guests on You can also catch
Saturday Kitchen at 10am on BBC One James cooking live at
three BBC Good Food Shows this month
Chocolate chestnut yule log the egg yolks and caster sugar in a – in Glasgow from 6-8 November, in
Forget Christmas pudding; this year large bowl until pale and fuffy. Sift in London from 13-15 November and at the
it’s all about the yule log! I’m keeping the four, then fold in gently with the Good Food Show Winter in Birmingham Recipe adapted
it simple with a light chocolate melted chocolate. from 26-29 November. For more from Saturday
sponge and traditional French rich 2 Whisk the egg whites in a clean bowl information and tickets visit Kitchen Suppers
chestnut and mascarpone filling. until stiff peaks form, then fold very bbcgoodfoodshow.com (£20, Weidenfeld
gently into the chocolate mixture. or call 0844 581 1360. & Nicolson).
A LITTLE EFFORT
un-iced cake only Take care not to overmix. Carefully To buy the book
SERVES 6-8 PREP 1 hr (longer if you decorate spoon the mixture into the tin and lightly for just £16.50
with chocolate bark) COOK about 20 mins spread into the edges and corners so with free p&p, call
that the sponge bakes evenly. 01326 569444 or
FOR THE SPONGE 3 Bake for 18-20 mins or until the visit sparkledirect.
175g dark chocolate, roughly chopped sponge has risen and springs back com/goodfood.
6 eggs, separated when you gently press a fnger into the
175g caster sugar centre. Remove from the oven and leave
50g plain four to cool for a few mins. Place a clean,
2-3 tbsp icing sugar, for dusting damp tea towel over the sponge and TOMORROW’S FOOD
FOR THE FILLING place a chopping board on top. Flip Dara O Briain presents a new BBC One series
150g sweetened chestnut purée over so the cake is face down on the starting in November about the technological innovations
150ml double cream, lightly whipped tea towel. Remove the tin and peel off that will transform the ways we grow, buy and eat our food.
50g mascarpone the parchment. Cover with another Highlights include Angela Hartnett discovering how
75g cooked chestnuts, roughly clean, damp tea towel while it cools. 3D printing is exploding in the food industry, and whether
chopped 4 To make the flling, carefully mix the the ingredients for the burgers of the future are more likely
chestnut purée, whipped cream and to be found in a lab or an insect farm than a feld.
1 Heat oven to 180C/160C fan/gas 4. mascarpone until just combined. Fold in Greengrocer Chris Bavin goes inside future-facing farms
Lightly grease a 23 x 33cm Swiss roll tin the chopped chestnuts. Remove the top that fourish in the desert, are staffed by robots, or whose
and line with baking parchment. Melt tea towel from the sponge, then use a crops never see daylight. Dr Shini Somara investigates the
the chocolate in a bowl set over a pan of palette knife or spatula to spread the kitchen, supermarket and restaurant of the future, and the
simmering water (ensure that the base flling to within 2cm of the sponge edge. growing ‘health by stealth’ trend – from healthy chocolate
of the bowl does not touch the water). 5 Starting from the longer side of the to technology that can persuade us to feel full faster.
Leave to cool for a few mins. Whisk cake, and using the bottom tea towel

Roast root houmous
This is a great snack or starter,
served with crudités, warm
flatbreads or toasted pittas, with
salad or shredded cold meat.
EASY
SERVES 2-4 PREP 15 mins NO COOK
400g can chickpeas, drained and

rinsed
100g-300g roasted roots, such as
carrots, parsnips or celeriac
juice 1 small lemon
2 tbsp tahini or thick natural whole
milk yogurt
2 tbsp olive or rapeseed oil, plus
extra to fnish
1-2 garlic cloves, fnely chopped
1
/2 tsp cumin seeds, crushed, or a good
Love your leftovers pinch of ground cumin, plus extra
Be imaginative with your leftovers this Christmas and join to fnish (optional)
Hugh Fearnley-Whittingstall’s campaign against waste. good pinch chilli fakes, plus extra to
His new BBC One series starts in November fnish (optional)
Arancini patties 1 Tip the cold risotto into a bowl and stir 1 Whizz the chickpeas, roots, lemon juice,
If you have some leftover risotto, in the cheese. Add any scraps of cooked tahini or yogurt, oil, garlic, cumin and
one of the most delicious things meat, fsh or veg that you think will work. chilli fakes in a food processor until fairly
you can do is transform it into Add some chopped herbs, if you like, smooth. If it’s too thick, thin with some
Italian fried rice balls (or patties). taste and season if necessary, then mix hot water until you get the consistency
They’re quite good plain, with just everything together well. The mixture you like. Season to taste.
some added cheese, or with other should be sticky enough to hold together, 2 To serve, spoon the houmous into
scraps of leftover meat or veg but add a little beaten egg if needed. a bowl or onto a plate, sprinkle with a
worked into them. 2 Roll the mixture into walnut- to-golf- good pinch of crushed cumin seeds, and
ball-sized balls, then fatten to form chilli fakes (if you like), and trickle on
EASY Petra plump patties. Dust the patties with some olive or rapeseed oil. Sealed in
says
MAKES about 6 PREP 20 mins COOK 10 mins four, and, if you want a crispy coating, a container, this houmous keeps well
‘Arancini dip them in beaten egg, then into fne in the fridge for up to a week.
250g-350g cold, cooked risotto means breadcrumbs (just fouring is fne too).
50-70g Parmesan or other hard little 3 Heat about a 1cm depth of oil in HUGH’S TIPS Use leftover home-cooked
cheese, grated oranges in Italian. a large non-stick frying pan over a chickpeas if you like: 250g is roughly
any scraps of cooked meat or fsh, I know because as medium-high heat. Shallow-fry the equivalent to a 400g can. Cannellini beans
torn or chopped into small pieces a student I assisted arancini patties – in batches, if necessary or butter beans work well as alternatives.
any cooked veg, such as mushrooms, Valentina Harris – fairly gently until golden brown on the
courgettes, chopped small, and/or with some cookery outside and piping hot in the middle.
peas demos. I must Serve immediately.
some soft herbs, such as parsley, dill, have fried
lovage, chervil or chives, chopped hundreds of HUGH’S TIPS To make arancini with a
(optional) arancini at the surprise centre, take 2 patties (before
1 egg, beaten, to bind, if necessary time. Until I tried fouring) and make a dimple in the centre
FOR THE COATING these, I’d rather of each. Spoon flling into one, place the
plain four forgotten how other on top, dimple-side down, then
1-2 eggs, lightly beaten (optional) rice and leftovers squish the patties together to seal in the
couple of handfuls of fne could become flling. Fry as before and serve piping hot.
breadcrumbs (optional) something so FILLING OPTIONS
FOR FRYING delicious.’ l Mozzarella or blue cheese
sunfower oil l Diced ham or chunks of cooked sausage

TV recipes
My
Petra
says
‘This is a
goodness!
scrummy
way to
make use of the
frozen fruit glut from
this summer. As
Hugh suggests, soft
fruits work well, but
if you’ve got some
frozen apple, pear or
plum purée, give
those a go too.
Berry good frozen yogurt A little ground
This is so quick and easy. If you use cinnamon added to
frozen fruit, then you don’t need to the mix tastes nice.’
churn it – it’s ready to eat straight
away. You can also use this recipe as
a blueprint for other combinations.
EASY
SERVES 3-4 PREP mere seconds! NO COOK
300g-400g frozen ripe berries, either

alone or in combination (raspberries,
blackberries, blueberries and
strawberries are all good) Recipes adapted from
125g natural whole milk yogurt or River Cottage: Love
Programme information correct at time of going to press. Please check Radio Times, radiotimes.com or bbc.co.uk for transmission dates
thick Greek-style yogurt Your Leftovers by

2-3 tbsp clear honey, depending on Hugh Fearnley-
sweetness of the berries Whittingstall (£20,
1 tbsp lemon or lime juice Bloomsbury).
Photographs © Simon
Put all the ingredients in a food Wheeler. To buy the
processor and whizz until very smooth. book for just £18 with
Eat immediately or scrape into a plastic free p&p, call 01326
tub with a spatula, cover and freeze. 569444 or visit
sparkledirect.com/
goodfoodgoodfood.
HOW TO TACKLE WASTE

After his campaign to tackle the discarding of unwanted fsh
at sea, Hugh Fearnley-Whittingstall takes on waste nearer to
home. In his new BBC One series, he discovers what happens to
the millions of tonnes of waste generated in Britain each year.
Hugh asks supermarkets why they throw away tonnes of
fresh food, and sees what happens to waste after collection.
‘It’s a scandal how much perfectly good food and brand-new
clothing are thrown away,’ he says, ‘and how much unnecessary
packaging is dumped in landfll. I hope we can make compelling
programmes that change the way people think and how things
are done. Big businesses have been skirting around this
issue for a while, and it’s time for them to face up to their
responsibilities.’ His new BBC One series starts in November.
mended
om
Add some
ec b
y
in association with
Tried and tested by real

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Easy lamb, apricot Lemon and almond

and harissa tagine couscous
SERVES 4 a PREP 15 MINS a COOK 1 HR 45 MINS SERVES 4 a PREP 15 MINS a NO COOK Paul
1 tbsp sunfower oil This simple couscous dish is delicious served
“It gives an unprecedented
2 onions, roughly chopped with the exotic lamb tagine recipe on the left depth of favour that makes
2 tsp ground cumin or even enjoyed on it’s own, hot or cold, for the dish come alive”
2 tbsp harissa paste lunch or as a snack. Paul from Leeds
1 x OXO Succulent Chicken with
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600g leg of lamb, diced into 3-4cm chunks 250g couscous
½ x 400g can chopped tomatoes 1 x OXO Succulent Chicken with Garlic
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2 Remove the lid and stir in the chickpeas 2 When all the stock has been absorbed and
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Everyday
10 simple winter suppers
Easy-to-fnd ingredients
No more than 20 minutes prep
All recipes costed Healthy options
Recipes Katy Gilhooly Photographs Mike English
HEALTHY SUPPER
£1.18 per serving
Butternut squash 100g bag spinach 2 Meanwhile, mix the squash with
& lentil dhal small pack coriander, leaves chopped the curry paste and oil, and spread out
2 limes, 1 zested and juiced, 1 cut in a single layer on a large non-stick
EASY LOW LOW FOLATE FIBRE VIT C IRON
FAT CAL into wedges baking tray. Roast for 20-25 mins
2 OF 5 GOOD
A DAY 4 YOU 1 tbsp desiccated coconut, toasted until soft and slightly charred.
SERVES 4 PREP 15 mins COOK 40 mins 50g/2oz pomegranate seeds 3 Stir the squash, spinach, coriander,
low-fat yogurt, to serve lime zest and juice into the lentils.
600ml/1pt vegetable stock (optional) Sprinkle over the coconut and
200g/7oz green lentils, washed pomegranate seeds, and serve with lime
1 large butternut squash (about 1 Heat oven to 200C/180C fan/gas 6. wedges and low-fat yogurt, if you like.
1kg/2lb 4oz), peeled, deseeded Bring the stock to the boil in a large PER SERVING 350 kcals • fat 8g • saturates 2g •
and cut into small chunks saucepan. Tip in the lentils, cover and carbs 46g • sugars 14g • fbre 12g • protein 16g • salt 0.8g
2 tbsp mild curry paste simmer for 25-30 mins until they are
1 tbsp olive or rapeseed oil cooked but still have a bit of bite.

Chapati egg rolls
EASY
SERVES 2 PREP 10 mins COOK 10 mins
4 rashers back bacon

2 eggs
2 chapatis
chilli sauce or ketchup, to serve
1 tbsp roughly chopped coriander
1 Lay the bacon in a cold, non-stick

frying pan over a medium heat. Once
the fat starts to melt, turn over and cook
for a further 5-10 mins, turning every so
often, until cooked to your liking. Lift the
bacon onto a plate lined with kitchen
paper and cover with foil to keep warm.
Turn up the heat to cook the eggs (don’t
wipe the pan) .
2 Crack 1 egg into a small cup. Once the
bacon fat is hot, gently pour the egg into
it. Repeat with the second egg. Cook for
about 1 min or until the white is cooked
but the yolk is still runny. Lift onto
kitchen paper to drain.
3 While the eggs are cooking, heat
the chapatis in the microwave on High
for 30 secs. To serve, top each chapati
with 2 slices of bacon, 1 egg, a drizzle of
chilli sauce or ketchup, and a sprinkling
of coriander. Roll up and eat.
PER SERVING 637 kcals • fat 33g • saturates 6g • carbs 55g
• sugars 2g • fibre none • protein 30g • salt 3.0g
JUST 5 INGREDIENTS
Chicken quesadillas 99p per serving
with mango salsa
EASY CALCIUM FIBRE VIT C 2 OF 5
A DAY
READY IN 15 MINUTES £2.29 per serving
SERVES 2 (easily doubled) PREP 10 mins Set aside. Mix together the chicken,
COOK 4-5 mins beans and cheese. Lay a wrap on a
board and add half the flling to one half,
175g/6oz prepared mango, cut into leaving a 2cm border around the edge.
small chunks Fold the other side over the flling, as
zest and juice 1 lime you would an omelette. Repeat with the
4 spring onions, trimmed and sliced second wrap.
1
/2 small pack coriander, chopped 2 Put a large, non-stick frying pan over
100g/4oz roast chicken, cut into a high heat. Once hot, lift the quesadillas
small pieces into the pan and fry for 1-2 mins each
400g can black beans, drained side until the tortilla are crisp and
and rinsed golden, and the flling is hot – you may
50g/2oz cheddar, grated have to do one at a time. Cut into
2 large soft tortilla wraps wedges and serve with the salsa.
1 First, make the salsa. Mix together carbs 48g • sugars 13g • fbre 11g • protein 32g • salt 1.5g
the mango, lime zest and juice, spring
onions, coriander and some seasoning.

Everyday
ONLY 5 INGREDIENTS
£1 per serving
Hasselback jacket potatoes 1 Heat oven to 200C/180C fan/gas 6. Fold each piece of prosciutto back and
Cut slits into each potato, three-quarters forth as though making a fan, then
EASY FIBRE GLUTEN
FREE of the way through, at 5mm intervals. place the slices on the tray and bake
SERVES 4 PREP 15 mins COOK 1 hr 15 mins Melt the butter with the paprika and for 10-15 mins, on the shelf below
brush all over the potatoes, pushing it the potatoes, until crisp. Remove the
4 large baking potatoes down into the slits. Place on a non-stick potatoes from the oven, spoon over
50g/2oz butter baking tray and bake in the oven for the soured cream and top with the
1 tsp smoked paprika 1 hr 15 mins until crispy and golden on crispy prosciutto to serve.
8 slices prosciutto the outside and you can easily push a PER SERVING 580 kcals • fat 24g • saturates 13g •
175ml/6fl oz half-fat soured cream skewer into the potato. carbs 68g • sugars 4g • fbre 8g • protein 19g • salt 2.0g
2 When the potatoes are nearly cooked,
line a baking tray with baking parchment.

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Everyday
GOOD FOR YOU

Pork, lime & cashew stir-fry 1 Tip the pork into a medium bowl. Stir £2.27 per serving
together the lemongrass, soy sauce,
EASY FOLATE VIT C IRON 2 OF 5 GOOD
and in support of the Government initiative to tackle knife crime, we reserve the right to request proof of age of the purchaser.
A DAY 4 YOU lime zest and juice, pour over the pork
*It is a legal requirement in the UK that knives are not sold to under-18s. To ensure that the knives are not sold to under-18s,
SERVES 4 PREP 15 mins COOK 30 mins and mix together, then set aside.
2 Put a medium pan of water on to boil.
600g/1lb 5oz pork loin steaks, Tip in the rice and cook following pack
trimmed and cut into thin strips instructions. Meanwhile, heat 1 tbsp oil
2 lemongrass stalks, outer layers in a large non-stick frying pan or wok
discarded, centre fnely chopped over a high heat and add the spring
2 tbsp reduced-salt soy sauce onions. Cook for 1-2 mins until golden
2 limes, zest and juice of 11/2, brown and softened. Lift out of the pan
1
/2 cut into wedges to serve onto a plate lined with kitchen paper.
300g/11oz basmati rice 3 Return the frying pan to the heat.
1-2 tbsp sunfower or rapeseed oil, If the pan is dry, add another 1 tbsp
for frying oil. Tip in the pork and marinade, and
2 bunches spring onions, trimmed stir-fry over a high heat for 4-5 mins
and cut into thirds until the pork is nearly cooked. Tip in
300g bag beansprouts the beansprouts and cabbage, and
1 Savoy or sweetheart cabbage (about stir-fry for another 3 mins until the pork
300g/11oz), shredded is cooked through and the vegetables
25g/1oz cashews, roughly chopped are slightly soft. Stir in the spring onions,
sprinkle over the cashews and serve
with the rice and lime wedges.
Parsley & walnut salmon 1 Heat oven to 180C/160C fan/gas 4.

HEART-HEALTHY £2.28 per serving with kale salad In a small food processor, whizz the
drained walnuts and the parsley with the
EASY LOW HEART 1 OF 5
CAL HEALTHY FOLATE VIT C A DAY balsamic vinegar, 1 tsp oil and the orange
GLUTEN
FREE zest. Put the salmon on a non-stick
SERVES 4 PREP 20 mins COOK 15 mins baking tray and top each fllet with some
of the walnut mixture. Bake in the oven
50g/2oz walnuts, soaked in cold for 12-15 mins until just cooked.
water for 5 mins, then drained 2 Meanwhile, tip the kale into a large
small pack parsley, roughly chopped bowl. Add 1 tbsp olive oil and a pinch of
2 tsp balsamic vinegar salt, and rub into the kale for 3-5 mins
1 tbsp olive oil, plus 1 tsp until it starts to wilt slightly. (Massaging
zest and juice 1 orange the leaves softens them and makes
2 x 240g packs skinless salmon fllets them taste less bitter when eaten raw.)
200g bag curly kale Toss with the beetroot, apple and
2 cooked beetroots, cut into thin orange juice, and season with black
strips, or 1 small raw beetroot, pepper. Serve with the salmon.
peeled and grated PER SERVING 397 kcals • fat 26g • saturates 4g •
1 green apple, cored and chopped carbs 11g • sugars 6g • fbre 2g • protein 29g • salt 0.4g
(skin left on)
Cook the perfect roast steel handles for safe removal READER
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steel roaster is non-stick, with solid Order now for just £33.99.
Exclusive offer for BBC Good Food readers – FREE p&p (worth £3.95)
To order, please send a cheque payable to JEM Marketing, with GF/0199 written on
the back, to BBC Good Food Reader Offer, JEM House, Littlemead, Cranleigh, Surrey
GU6 8ND or call 01483 204455 quoting GF/0199 or visit shopatjem.co.uk/goodfood.

Create
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make it more satisfying with AMIRA.
AMIRA rice is available in Morrisons, ASDA, Tesco, Waitrose and all good independent
retailers. Visit www.amirafoods.co.uk for a range of recipes that are the perfect
accompaniment to our Superior Aromatic rice.
Everyday
Griddled chicken 1 Mix the mirin, garlic, two-thirds of the 3 Meanwhile, heat a griddle pan
with edamame mash lemon zest and juice, and 1 tbsp sesame over a medium-high heat and cook
oil in a large bowl. Add the chicken and the chicken for 3-4 mins each side
EASY LOW 2 OF 5 GOOD
CAL FOLATE FIBRE IRON A DAY 4 YOU mix to coat. Put a large saucepan of until charred and cooked through.
GLUTEN
FREE water on to boil. Tip in the edamame Divide the edamame mash between
SERVES 4 PREP 10 mins COOK 20 mins beans, boil for 4 mins, then add the four plates, top with the griddled
peas and cook for another 2 mins. chicken and serve.
1 tbsp mirin Drain and set aside. PER SERVING 428 kcals • fat 14g • saturates 3g •
2 garlic cloves, crushed 2 Return the pan to the heat with the carbs 22g • sugars 9g • fibre 13g • protein 46g • salt 0.2g
zest and juice 11/2 lemons remaining sesame oil, the onion, chilli
2 tbsp sesame oil and ginger, and cook for 4 mins until just
4 small skinless chicken breasts, beginning to soften. Tip the edamame
cut in half lengthways to make beans and peas back into the pan and
8 fat pieces roughly crush with a potato masher.
300g/11oz frozen edamame beans Turn off the heat and stir in the yogurt
500g/1lb 2oz frozen peas and remaining lemon zest and juice.
1 red onion, fnely chopped Add a splash of water if you need to.
1-2 red chillies, deseeded and chopped
thumb-sized piece ginger, peeled and
fnely grated
100g/4oz low-fat natural yogurt
HEALTHY DINNER
£2.94 per serving
READY IN A FLASH
£1.18 per serving Chestnut & bacon linguine 1 Put a large pan of salted water on
to boil, add the linguine and cook
EASY LOW
CAL for 8 mins or following pack instructions.
SERVES 4 PREP 2 mins COOK 13 mins 2 Meanwhile, heat a medium non-stick
frying pan on a medium heat. Add the
375g/13oz linguine or spaghetti lardons and thyme, and cook for 5 mins,
75g/21/2oz bacon lardons stirring occasionally, until golden and
6 thyme sprigs crispy. Add the chestnuts, crème fraîche,
85g/3oz vacuum-packed chestnuts, mustard and some seasoning.
cut into small pieces 3 Drain the pasta, reserving the cooking
100g/4oz half-fat crème fraîche water. Tip the pasta into the chestnut
1 tsp wholegrain mustard sauce and toss together with a splash
70g bag rocket of cooking water. Stir through the rocket
25g/1oz grated Parmesan, to serve and serve with the Parmesan.

Everyday
HEARTY & HEALTHY

£2.51 per serving
Harissa prawns with warm

tahini chickpea salad
EASY LOW 2 OF 5 GOOD
CAL CALCIUM FIBRE VIT C IRON A DAY 4 YOU
GLUTEN
FREE
SERVES 2 (easily doubled) PREP 6 mins

COOK 6 mins
1 tbsp olive oil

1 red onion, fnely sliced
400g can chickpeas, drained
and rinsed
50g/2oz curly kale
1 tbsp tahini
juice 1 lemon
2 tbsp chopped fat-leaf parsley
150g pack raw shelled prawns
2 tsp harissa
1 Heat a large non-stick frying pan

and add the oil. Tip in the onion and fry
over a high heat for 1-2 mins. Add the
chickpeas and kale, and warm through.
Mix the tahini with the lemon juice and
parsley, then stir into the pan. Tip onto
a serving platter.
2 Return the pan to the heat. Mix the
prawns with the harissa and fry for
1-2 mins until the prawns are cooked
through. Tip the prawns over the
salad and serve.
Poached egg, pastrami 1 Put a large pan of water on to boil,

SPEEDY SUPPER £1.81 per serving & avocado bagels then halve, stone and peel the avocado.
Mash the fesh with a fork in a bowl
EASY 2 OF 5
A DAY with the horseradish and vinegar.
SERVES 2 (easily doubled) PREP 5 mins Stir through the basil and tomato,
COOK 7 mins then set aside. Food styling SARA BUENFELD assisted by SARAH BIRKS | Styling LUIS PERAL
2 Turn the water down to a simmer,
1 large avocado add the eggs and poach until the whites
2 tsp hot creamed horseradish are cooked and the yolks are still soft,
1 tbsp red wine vinegar about 3 mins. Toast the bagels. Spread
1
/2 small pack basil, leaves fnely each bagel half with avocado, top with
chopped slices of pastrami, then the eggs.
1 tomato, fnely diced PER SERVING 652 kcals • fat 33g • saturates 8g •
4 large eggs, cold carbs 54g • sugars 9g • fbre 5g • protein 31g • salt 2.6g
2 bagels
4 slices pastrami
Tip
Swirl the water with a spoon
before dropping in the eggs
to make a nicer shape.

OLYMPIA LONDON 13 - 15 NOVEMBER
The tastiest day out

Time to plan your day at our London Show
G
et ready for a packed day of first rate
entertainment from world class chefs, pop
up restaurant and tasting experiences,
and plenty of fine food and drink to try and buy at
the BBC Good Food Show London. Here are our
tips for making the most of your visit.
Last chance to save! Get 20% off*

y
SAVE
Paul & Mar

20%* tickets when you book in advance.
Quote GR20.
Tom Keridg
Spend the morning with top chefs Dine in style at lunchtime Browse the aisles all afternoon
Arrive early so you have time to get your Dine with friends from a selection of Pop-Up Shop from 100s of brands and top quality
favourite chef’s latest cook book signed and to Restaurants including Blue Elephant, Café Spice producers as you explore the Show’s shopping
watch your culinary heroes get a grilling on the Namaste, and our very own BBC Good Food areas, including the French Market, Drinks
Interview Stage, before you head into the Kitchen. You’ll also find dishes inspired by Cabinet, Eat Well Pavilion and more. Don’t forget
Supertheatre to see them cooking delicious London’s street food scene, as well as wine or to explore the BBC Good Food Bakes & Cakes
recipes live on stage. beer tasting sessions giving you expert advice. Show too - free entry is included with your ticket.
Tickets from £21.20 with 20% off *, saving £5.30

bbcgoodfoodshow.com | 0844 581 1345 Quote
*20% off valid on advance Adult and Over 65s tickets only (excluding VIP). Offer expires midnight 15.11.15. £21.20 is based on a discounted advance Adult Super ticket, Fri & Sunday,
saving£5.30 (Sat discounted tickets cost £22, saving £5.50). Standard Supertheatre seat included with all advance Super tickets subject to availability. Upgrade to a Gold seat for
GR20
SHOW
£3 extra. 20% discount also available on Value tickets, which exclude Supertheatre, entry from 11am only. BBC Good Food Bakes & Cakes Show runs alongside BBC Good Food Show
London and tickets include entry to both shows, subject to capacity. Prices include all admin and transactional fees. Not valid with any other offer. Calls to 0844 581 1345 cost 7p per
minute plus your phone company’s access charge. Not all celebrities appear on all days, check website for details. The Good Food word mark and logo are trademarks of BBC Worldwide
Limited. Copyright BBC Worldwide Limited. The BBC Good Food Shows are organised and presented by River Street Events.
With thanks to
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and supporters: Show Supertheatre Interview Bakes & Cakes Shop & Drop Kitchen Appliance Book Knife
sponsor sponsor Stage sponsor Stage sponsor supporter supplier shop supplier
Everyday
Take it to
10 Warming one-pot
Our Good Food Nation survey reveals that half of us can cook no more
in association with than fve recipes from memory. This new series aims to take that
number to 10. This month, try a hearty beef stew
Beef in red wine

with melting onions
Beef skirt and shin are underused
cuts that are great value, and
particularly delicious after slow
cooking. This stew freezes well
too, so it’s ideal to make ahead
and portion up for fuss-free
family meals.
1 OF 5
EASY A DAY
SERVES 4-6 PREP 20 mins

COOK 2 hrs 10 mins
25g/1oz butter
2 large onions, sliced
into rings
6 garlic cloves, halved
3 tbsp plain flour
600g/1lb 5oz piece beef
skirt or slices of shin,
cut into large chunks
2 tbsp olive or
rapeseed oil
3 bay leaves
400ml/14fl oz
red wine
1 tbsp tomato
purée
300ml/1/2pt strong
beef stock
Recipe and food styling SARA BUENFELD | Photograph STUART OVENDEN | Styling LUIS PERAL
250g mushrooms, halved (we used

small Portobello mushrooms)
chopped parsley, to serve (optional)
1 Heat oven to 150C/130C fan/gas 2. In a and bay leaves, and fry

large, heavy-based fameproof casserole until the meat is browned all
dish with a lid, melt the butter over a over. Pour in the wine and return the
medium heat. Add the onions and garlic, onions to the dish. Add the tomato
cook for 10 mins until starting to brown, purée and stock, stir and return to
then transfer to a small plate. a simmer. Cover with the lid and put
2 Put the four in a large plastic food in the oven to stew for 1 hr.
bag with plenty of black pepper. 4 After 1 hr, add the mushrooms and
Add half the beef, shake to coat, then return to the oven for another hour.
remove, leaving some four in the bag. Taste the meat – if it’s tender, remove
Add the rest of the beef and shake to from the oven. If it’s still a little frm,
coat in the remaining four. cook for 30 mins more and test again.
For step-by-step photos and
3 Heat the oil in the same casserole Serve scattered with parsley, if you like.
a video of this recipe, visit
dish you cooked the onions in (there’s PER SERVING (6) 360 kcals • fat 19g • saturates 7g •
bbcgoodfood.com/take-it-to-10
no need to clean it frst). Add the beef carbs 15g • sugars 5g • fbre 3g • protein 20g • salt 0.4g

Everyday
Bread &
butter
pudding
Comfort
Warm up winter with these simple desserts – they’re
joy
quick to prepare, then just pop in the oven
Recipes Katy Gilhooly and Orlando Murrin Photographs Jan Baldwin and Darren Feist

Everyday
The best apple crumble moist breadcrumbs. Shake the bowl

If you want to use other apples, and any big bits will come to the surface
make sure you slice them thinly as – rub them in. Alternatively, pulse in a
they don’t cook down as quickly processor until sandy (be careful not
as the Bramleys will. to over-process).
3 Pour the crumble mix over the apples
EASY
to form a pile in the centre, then use a
SERVES 4 PREP 15 mins COOK 40 mins fork to even out. Gently tap the surface
with the back of the fork (so the crumble
FOR THE FILLING holds together and goes crisp), then
550g/1lb 4oz Bramley apples lightly drag the fork over the top for a
(3 medium apples), peeled, cored decorative fnish. Sprinkle the oats and
and cut into 1cm-thick slices demerara sugar over evenly.
2 tbsp golden caster sugar 4 Place the crumble on a baking tray
FOR THE CRUMBLE and bake for 35-40 mins until the top
175g/6oz plain four is golden and the apples feel very soft
100g/4oz golden caster sugar when you insert a small, sharp knife.
100g/4oz cold butter Leave to cool for 10 mins before serving
1 tbsp rolled oats with double cream, clotted cream
1 tbsp demerara sugar or custard.
double cream, clotted cream or PER SERVING 608 kcals • fat 24g • saturates 14g •
custard, to serve carbs 90g • sugars 55g • fbre 5g • protein 6g • salt 0.6g
1 Heat oven to 190C/170C fan/gas 5.

Toss the apples with the 2 tbsp caster
sugar, tip into a baking dish (roughly Tip
23cm round and at least 5cm deep,
or a 20cm square dish), then fatten Give it a Christmas twist
down with your hand (to prevent too Mix 1/2 tsp mixed spice, cinnamon or
much crumble falling through). allspice into the sugar when tossing the
2 Put the four and golden caster apples. A large spoonful of mincemeat
sugar in a bowl with a good pinch of salt. or nuggets of marzipan mixed through
Slice in the butter and rub it in with your the apples would also be delicious.
fngertips until the mixture looks like
Bread & butter pudding 1 Heat oven to 180C/160C fan/gas 4. 4 Remove the vanilla pod from the
Transform a stale loaf into this To make the custard, heat the milk, custard, then pour the custard over
classic British dessert, layered up cream and vanilla pod with its scraped- the pudding. Leave to soak for at least
Food styling LIZZIE HARRIS and JULIA AZZARELLO | Styling LINDA BERLIN and DARREN FEIST
with a rich vanilla custard. out seeds (if using) together in a 30 mins in the fridge. Sprinkle over
saucepan to just below boiling point. the demerara sugar and bake for
EASY
Meanwhile, whisk the eggs and yolk 35-40 mins until golden brown
SERVES 6 PREP 20 mins plus soaking with the caster sugar in a jug. Slowly and puffed up. Serve with cream
COOK 45 mins pour the warm milk mixture, including or ice cream.
the vanilla pod, over the eggs, stirring PER SERVING 566 kcals • fat 40g • saturates 23g •
250ml/9f oz full-fat milk constantly until smooth. Stir in the carbs 42g • sugars 29g • fbre 1g • protein 9g • salt 0.7g
300ml/1/2pt double cream vanilla extract now (if using).
1 vanilla pod, halved and seeds 2 Lightly grease an ovenproof dish
scraped out, or 1 tsp vanilla extract approximately 20 x 25 x 5cm. Cut the
3 whole large eggs and 1 egg yolk crusts from the bread slices, then butter
3 tbsp golden caster sugar both sides of the bread and cut into
8 slices of day-old white crusty bread triangles. Lay half the bread slices in the Tip
50g/2oz slightly salted butter, bottom of the dish so that they are
softened, plus extra for greasing slightly overlapping. Give it a Christmas twist
75g/21/2oz mix of sultanas and 3 Mix the dried fruit with the lemon Try swapping the bread for panettone
currants or other dried fruit zest and sprinkle half the mixture and add a splash of sweet Sherry,
zest 1/2 lemon over the bread. Layer the rest of the brandy or rum to the custard. Orange
2 tbsp demerara sugar bread on top, then sprinkle over zest will also add a festive aroma.
single cream or ice cream, to serve the remaining dried fruit.

Made
Gather everyone around the table and enjoy
a homemade meal together – it’s easy with
Bisto Barbecue Chicken Tray Bake Made Simple
ou can’t beat a good tray bake when cooking for the family.
Y They’re ideal for those tricky midweek meals as they’re so

quick and easy to prepare, plus they’re lovely and warming,
and taste delicious.
A concentrated paste made with herbs, seasoning and real meat
juices, Bisto Tray Bake Made Simple adds a rich, intense flavour.
There are a selection of tasty recipes available in the range, so if
you’re after an authentic homemade taste – without any overnight
marinating – Barbecue Chicken is the one for you.
All you have to do is add hot water to the paste and stir, then pour
it over your ingredients and bake in the oven. Bisto Tray Bake Made Barbecue chicken tray bake
Simple is so quick to prepare, it’s the taste of homemade, made easy. SERVES 4 a PREP 5 MINS a COOK 50 MINS a EASY
500g boneless, skinless chicken thighs

1 medium onion, chopped
1 x sachet of Bisto Barbecue Chicken Tray Bake
Made Simple paste
salad leaves and corn on the cob, to serve
1 Heat oven to 180C/160C fan/gas 4. Put the onion into

a shallow ovenproof dish and place the chicken on top.
2 Mix the Bisto Barbecue Chicken Tray Bake Made
Simple paste with 60ml of boiling water and stir
vigorously. Add to the dish and stir, ensuring both the
chicken and onion are coated.
3 Place in the middle of the oven and cook for 50 mins,
stirring halfway through cooking. Serve hot with salad
leaves and corn on the cob, or see the twist, below.
Why not try this

twist… Before
baking add 1 yellow
and 1 green pepper,
deseeded and sliced,
then scatter over a
handful of chopped
coriander to serve.
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Christmas cook school
Inspiration, tips and timeplans from our team of experts
BOOST THE FLAVOUR

Flavoured butters are an easy
way to add lots of taste to STEAM YOUR PUD
Christmas dishes. Wrap your l Keep your pudding watertight. If it’s tricky to tie the baking
butter in cling flm, roll into a log parchment and foil lid with string, use a large elastic band.
and store for up to a week in the l If you prefer to steam your pudding in the oven, put it in
fridge or a month in your freezer. a roasting tin flled with hot water. Cover the tin with a tent
of foil to keep in the steam and bake at 160C/140C fan/gas 3
Lemon & mustard butter for 1 hr or according to pack instructions. You can steam two
Mix the zest of 1 lemon, at a time this way.
2 tsp clear honey, l If you are steaming your pud in a saucepan, put a marble
1 tbsp wholegrain in the water. If it starts to run dry, it will rattle to alert you.
mustard and Visit bbcgoodfood.com for a step-by-step video.
seasoning into
100g softened
butter. Perfect rubbed
over your Christmas turkey PICK OF THE PEELERS
before roasting. With all those Christmas vegetables,
a decent peeler is a solid investment.
Porcini & truffe butter Victorinox double edge potato
Soak 2 heaped tbsp FREEZER peeler, far left (£5.20, amazon.co.uk)
dried porcini
mushrooms in
KNOW-HOW Victorinox, makers of Swiss Army knives
and watches, created this sturdy, reliable
boiled water for 15 Justine Pattison, who created our peeler that can be used in either the
mins. Mix the drained freeze-ahead recipes on page 32, reveals right or left hand.
mushrooms and 1 tsp how to make the most of your freezer: OXO Good Grips julienne peeler
of the soaking liquid with (£6.99, lakeland.co.uk) Shreds carrots
100g softened butter, 1-2 tsp l Cool food quickly before freezing, and and courgettes into thin strips for salads
truffe oil and seasoning. Melt never add warm food to the freezer. or stir-fries. Also ideal for the shaved pear
over steamed greens to serve. l Press the fast-freeze button at least in our goat’s cheese & pear salad, p108.
2 hrs before adding foods.
Herby hazelnut butter l Expel as much air as possible by
Mix 2 tbsp fnely wrapping foods tightly in cling flm,
chopped toasted freezer bags or foil to prevent icy
hazelnuts with patches, freezer burn and favour
1 tbsp thyme transfer between dishes.
l Cover containers tightly with well-
TOP ICING TIPS
leaves, 2 tbsp
chopped fat-leaf ftting lids. Liquids expand when frozen,
parsley, 100g so leave a 4-5cm gap at the top. l TO MEASURE YOUR CAKE
softened butter and l Label everything and add the date of ACCURATELY, run a piece of string
seasoning. This butter goes well freezing. Aim to use frozen foods within up one side, across the top and
with roasted caulifower or about 4 months. down the other side. Cut the string
steamed broccoli. l For best results, defrost food in the to that length – your cake’s
fridge for several hours or overnight. diameter – giving you a guide when
Gingerbread l Ensure that frozen raw meat, poultry rolling out your marzipan.
brandy butter and fsh are thoroughly cooked before l IF THERE’S TIME, leave your
Beat 100g softened serving. Frozen cooked dishes, such as cake uncovered for 24-48 hours
butter with 85g casseroles and pies, should be reheated after applying the marzipan to let
light brown soft until piping hot throughout. it frm up a bit before icing.
sugar, 2 tbsp l USING TOO MUCH ICING SUGAR
brandy, 2 tsp ground when rolling out your fondant can
For more fabulous freeze-
ginger, 1/2 tsp ground make it dry and more likely to
ahead recipes, visit
cinnamon and 1 tsp vanilla crack. Rotating the icing every few
bbcgoodfood.com
extract. Serve with Christmas rolls will prevent it from sticking.
pudding or mince pies.

New on board
Make your cheeseboard even more delicious this year – these
easy-to-make accompaniments add contrasting favours and textures
Soft goat’s
Strong cheese
cheddar +
+ Honey &
Christmas lavender
cake drizzle
See recipe below
Creamy
Camembert
+
Stilton frozen
+ grapes
Illustrations RACHEL BAYLY | Butter photographs PETER CASSIDY | Cheeseboard photograph SAM STOWELL | Food stylist JENNIFER JOYCE | Stylist LUIS PERAL
Candied Pop them in

walnuts the freezer at
See recipe below least 2 hrs before
you want to
serve them
PEAR CRISPS
These go well Manchego
with any cheese. +
Thinly slice 1 pear, Chorizo-
sprinkle with 2 tsp stufed dates
golden caster See recipe below
sugar and put on
a tray lined with
baking parchment.
Bake at 140C/
120C fan/gas 1 for
1 hr until dried out.
Leave on a wire
rack to crisp
further. CANDIED WALNUTS HONEY & LAVENDER DRIZZLE
Heat oven to 180C/160C fan/gas 4. Tip Combine 2 tsp clear honey, 2 tsp olive oil,
100g walnuts into a heatproof bowl and pour 1 tsp white wine vinegar, 1 tsp wholegrain
over just-boiled water. Drain after 2 mins and mustard and a small pinch of dried lavender.
toss with 2 tbsp golden caster sugar and
a pinch of sea salt fakes. Bake for 10 mins CHORIZO-STUFFED DATES
on a tray lined with baking parchment. Cool Stuff medjool dates with fnely chopped cured
completely and store in an airtight container. chorizo. Bake at 180C/160C fan/gas 4 for 10 mins.

CHRISTMAS DAY
COUNTDOWN FOR LUNCH
AT 2.45PM
These times are based on a 5kg turkey,
which should take about 3 hrs 25 mins
plus resting time, for a 2.45pm lunch.
Adjust times according to your turkey’s
weight and the time you plan to sit down.
8.30AM Take the turkey and the crispy

bacon butter out of the fridge and leave at
room temperature for 1 hr.
8.45AM Heat oven to 180C/160C fan/
gas 4. Prep anything you haven’t done, such
as the Ginger & orange glazed baby carrots,
MAKE OUR Creamed sprouts with chestnuts and Salted
CHRISTMAS maple-roasted parsnips. Make the crispy
LUNCH crumbs for the Buttered toast bread sauce.
PAGE 58 Finish preparing the turkey.
Cook’s countdown
Whatever time you’re planning to eat, we’ve worked out what you need to do and when
9.30AM Put the turkey in the oven and
set your timer for 2 hrs 55 mins.
12.25PM Turn oven up to 200C/180C fan/
to do it. Make and freeze some dishes ahead. Or prepare them in advance and keep in the gas 6, remove the foil and cook the turkey
fridge to cook on the day. Pick and choose sides, or make them all if you’re feeding a crowd. for another 30 mins.
12.55PM Take the turkey out of the oven
MAKE AND THE DAYS LEADING UP TO CHRISTMAS and check that it’s cooked, then put onto a
FREEZE AHEAD
warm platter, cover with foil and keep warm.
3 DAYS AHEAD l Make the Stuffng baubles Discard the fat from the roasting tin and
Freeze for up to 4 months l Make the crispy bacon (if not already frozen) keep the juices to add to the gravy, if you
l Persian cranberry sauce (or butter for the turkey (if not and chill to cook on the day like. Put the potatoes in the oven and roast
chill for up to a week ahead) already frozen) OR for 40 mins. Put the stuffng on the shelf
l Festive red cabbage l Make the Sticky Port l Make the Triple nut & apple below the potatoes and roast for 25 mins.
Freeze for up to 2 months gravy and chill (if not stuffng balls (if not already Remove the stuffng and keep warm.
l Stuffng baubles already frozen) frozen) and chill unbaked 1.35PM Turn the potatoes over in the tin
l Triple nut & apple stuffng balls 2 DAYS AHEAD CHRISTMAS EVE and return to the oven for 20 mins. Put the
l Sticky Port gravy l Weigh the turkey and work l Prepare the Pigs in puff parsnips in. Start cooking the sprouts and
l Buttered toast bread sauce out cooking time, then salt pastry blankets up to the the baby carrots.
(prepare up to the end of step 3) the turkey and chill it end of step 2, ready to 1.55PM Turn oven up to 220C/200C fan/
Freeze for up to 1 month l Make the Buttered toast bake the next day (if not gas 7. Turn the potatoes again and return
l Crispy bacon butter for the bread sauce and chill (if not already frozen) to the oven for 20 mins.
turkey already frozen) l Take anything that you 2.15PM Take the potatoes and parsnips out
l Best-ever roast potatoes l Make the Festive red have prepared ahead out of of the oven and keep warm. Put the Pigs in
(prepare up to the end of cabbage and chill (if not the freezer and put in the puff pastry blankets in the oven for
step 2) already frozen) fridge to defrost 25-30 mins. Gently reheat the Festive red
Freeze for up to 2 weeks l Prepare the Best-ever roast l Chill Champagne, wine, cabbage, Persian cranberry sauce (if you
l Pigs in puff pastry blankets potatoes up to the end of water and other drinks like it hot) and bread sauce.
(prepare up to the end of step 2) step 1 (if not already frozen) l Lay the table 2.30PM Warm the plates and serving
and chill uncovered in the dishes (if there is no room in the oven, you
fridge to roast on the day can heat the plates in a washing-up bowl of
hot water, then dry them to serve). Reheat
your gravy, adding the reserved juices from
IS YOUR TURKEY COOKED? turkey leg to pierce the skin (or use a skewer) the turkey, if you like. Carve the turkey, take
The best way to check is to use a digital and inspect the juices in the spoon. The juices the dishes to the table and ask your guests
thermometer. When cooked, turkey thighs should be pale golden or clear. If there are to sit down. Start plating up, then bring the
should be 80C and breasts 75C. Always traces of blood, return the bird to the oven. Pigs in puff pastry blankets to the table at
double-check by sticking the probe into DON’T GET IN A FLAP the last minute when they are cooked.
several different spots within the thigh Need advice? The British Turkey Helpline
or breast. If returning to the oven, allow is available 9am-5pm weekdays from
For more Christmas
10-15 mins, then re-check. If you don’t have a 1 December until Christmas Eve, and offers
dinner know-how, visit
digital thermometer, we recommend that you advice for anyone with concerns about cooking
bbcgoodfood.com
buy one! Otherwise push a spoon under the their Christmas bird. Call 0800 783 9994.

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THE BIG FESTIVE
FOOD TEST
TRIED &
TESTED
The Good Food team spent a week tasting and rating more than
230 products from 13 retailers to fnd this year’s very best buys
Winning main courses MULTI-ROAST GAME
Taste the Difference three-bird
CLASSIC TURKEY CROWD roast duck, turkey, guinea fowl &
Basted crown with a pork, PLEASER British pork with blackberry &
chestnut & thyme stuffng cranberry stuffng, £60, Sainsbury’s
& maple glaze, £50, Sainsbury’s We love that this is a little different, plus it is simple
This generous crown has a tempting to carve and serve. It’s wrapped in bacon and the
glaze and favoursome meat – slightly gamey. The stuffng has a good colour and texture too. Perfect
stuffng is packed with herby favour too. Feeds eight for three to four people.
to 10 comfortably.
TOP BEEF
EASY TURKEY In-store prepared, super-trimmed
Luxury British basted turkey rib of beef, £17/kg, Morrisons
with sausage & bacon stuffng, A glorious, large rib of beef with tidy
1.8kg, £11.99, Iceland bones curving out of the top – there
This turkey has a buttery favour and an attractive was a good amount of meat for 12 people. The
bacon lattice that prevents the meat drying out. favour is robust and a little gamey.
The stuffng has a frm texture and good meaty
taste. Simple to cook, feeds eight. IMPRESSIVE PORK
SHOW
Hampshire outdoor STOPPER
TURKEY FOR TWO reared pork loin crown
Pork, sage & onion stuffed with Bramley apple &
turkey wrapped with bacon chestnut stuffng, pork jus and crackling,
lattice, £6, Co-op 4kg, £30, Tesco
Very neat and a generous size for two people. Wow! This pork joint stands proud and is easier
This joint is easy to carve; the stuffng doesn’t to carve than it looks. Good variety of texture
dry out and infuses the meat with lovely subtle through the cut. The crackling is a great addition.
herby favours.
GLAZED HAM
STAR DUCK Specially Selected British ‘Glaze
SMART &
British duck supreme SPECIAL and Bake’ salted caramel &
crown, 1.4kg, £30, bourbon glazed ham joint, 1.5kg,
Marks & Spencer £14.99, Aldi
These prepared duck legs look A ham with just the right balance between sweet
stunning. The succulent meat encases a lovely rich and salty. The shiny glaze elevates the appearance,
stuffng and it is perfectly portioned for four people. and it’s so easy to cook in its bag.
ELEGANT VENISON SMART FISH

Rack of venison, £40, Booths Cod loin wrapped in chestnut
This is a quality piece of meat with bacon with lemon & capers,
great favour and texture. It’s a £12.50, Morrisons
good choice if you’re looking for We liked the way the delicate favour of the fsh
something different, or as an additional centrepiece contrasted with the sharpness of the caper & butter
if you are catering for a crowd. stuffng. It looks attractive, and the bacon keeps
everything succulent and makes slicing easy.
LAMB CENTREPIECE
British lamb rack, £12.75/kg, Tesco DELICIOUS VEGETARIAN
With a beautiful herb crust, this Roasted butternut, almond & pecan
lamb rack looks and tastes great – and nut roast, £7, Marks & Spencer
as a bonus, it is very easy to cook. This has good festive favours. Big
A majestic option for your Christmas table. enough for a main course for two.

Sides & starters
CLASSIC SMOKED SALMON
Organic smoked salmon
strong cure, 200g, £22,
Fortnum & Mason GOURMET
A nicely smoked fsh with CHOICE
a great texture and a balanced favour. The
standout favourite on the table – the hero of your
Christmas morning!
FLAVOUR-PACKED FISH
Finest hickory & oak smoked
salmon, 100g, £4.80, Tesco
Pleasantly dry and smoky without
being overpowering, this is a fabulous salmon option
to have in the fridge over the festive break.
SIMPLE YET IMPRESSIVE

Four easy-carve quails with
sticky plum & date stuffng,
£10, Sainsbury’s
These look as good as they taste and
are easier to carve than you’d expect.
Simply serve with sautéed cabbage.
MEAT-FREE STARTER
Mushroom, cranberry & goat’s
cheese parcels, 275g, £5.99,
Waitrose
Very neat and pretty. These have
a deep mushroomy favour, and the flo pastry crisps
up well. A lighter choice to start your big meal.
STUFFING LOAF
Specially Selected British pork,
cranberry & apple stuffng slab,
420g, £1.99, Aldi
We love the smoky favour of
this stuffng. Very easy to prepare
and serve, with good seasoning and a sweet,
meaty favour.
QUICK & EASY STUFFING

Brussels sprouts & bacon stuffng
wraps, 300g, £3.99, Waitrose
With little fecks of green sprouts,
these pork stuffng balls are quite
big, very juicy and less sweet than many of the
others we tried.

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Sweet treats TOPPED MINCE PIES
Specially Selected Exquisite
GREAT
TRADITIONAL FLAVOUR Luxury mince pies, £2.99
FRUITCAKE for six, Aldi
Signature spice A lovely, generous almondy
fruit cake, £15, Waitrose crumble top. The pastry is
This was extremely popular with our testers. thin and crisp, and the mincemeat is fruity
Soft, moist and loose-textured with a spiced and balanced. The pastry-flling ratio is
favour and subtle notes of oranges. There’s spot on too.
no icing – just simple marzipan stars and
Florentine almond shavings. MINI MINCE PIES
Mini mince pies assortment,
STUNNING CAKE £2.50, Sainsbury’s
Taste the Difference Golden We loved this selection! All open
Bow cake, £18, Sainsbury’s topped, with three choices:
A lighter sponge with quite classic, pecan and Ecclefechan
a strong boozy favour and (dried fruity mix).
masses of dramatic icing on top. Lots of
generous chunks of soft fruit too. FREE-FROM MINCE PIES
Love Life free-from
FUN SPONGE mince pies, £2.50 for
Loved by Us reindeer four, Waitrose
cake, £6, Co-op Crisp pastry with a traditional
Really chocolatey favour taste – you can’t tell that it’s made with
– incredibly soft with delicious buttercream gluten-free four. We like the tangy, fruity
on the outside, however it’s very sweet! flling as well.
Good size for six people and great value.
CLASSIC CHRISTMAS OUR
ONE FOR KIDS PUDDING FAVE!
Icy igloo cake, Specially Selected
£10, Tesco 12-month matured Christmas
We really like this bouncy pudding, 750g, £6.99, Aldi
sponge with its buttery favour. It’s layered A boozy, classic pud – dark, rich and delicious.
with cream and jam, and is slightly less sweet We prefer the simple smooth top to jewelled
than others we tested. puddings with glacé fruit. This traditional
favourite delivers on all fronts.
GLUTEN-FREE CAKE
Gluten-free Christmas GLUTEN-FREE
cake, £12, Marks & Spencer CHRISTMAS PUDDING
Compiled by HOLLY BROOKE-SMITH | Photographs DAVID COTSWORTH, RACHEL BAYLY, GABBY HARRINGTON
Fruity, moist and rich – this is ‘Collection’ gluten-free

a little more bitter than other cakes we tried, Christmas pudding,
which gives it a grown-up favour. It’s fne- £8.50, Marks & Spencer
textured and includes a generous amount of Packed with chunky nuts, brandy-soaked
small fruit pieces. cherries as well as brandy, Cognac and Port,
it’s rich, sticky and soft.
CHOCOLATE LOG
Totally Irresistible IRRESISTIBLE PUD STOLLEN LOAF
chocolate & amaretto Heston ultimate chocolate Favorina hazelnut stollen,
yule log, £4, Co-op bar, 610g, £9.99, Waitrose £1.99, Lidl
Intensely chocolatey! There’s lots of oomph A grown-up ice cream with The thick centre of crushed
from the amaretto, and satisfying layers of lovely textured layers – this bar is delicious. hazelnuts adds a slightly savoury
cream and sponge. A generous size with We couldn’t stop eating it even after sampling edge to this super-sweet treat. The dough is
pretty curls on top – and an extra hit of 19 other contenders in the category! buttery and has a traditional crust of icing
chocolate from the ‘shell’ on the outside. sugar on top.
ON-TREND FLAVOUR
FAVE MINCE PIES The English Cheesecake POSH PANETTONE
Christmas star mince pie, Company’s salted Prosecco panettone, 750g,
£2.50 for six, Marks & Spencer caramel Arctic roll, £10, Waitrose
Thin, crispy pastry with a deep £15.99, ocado.com The softest and richest panettone
flling and pretty appearance. This moreish sponge is flled with cheesecake on our testing table. It’s light, doughy
Not too much of a mouthful. We like the and ice cream, layered with salted caramel. and speckled with fruits – and the alcohol slightly
paper cases too. Simply defrost while you eat the main course. sharpens the favour of this buttery treat.

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damp and mildew in your home with the large capacity Aqua Dri Large reach. It has front and side safety rails, plus an extra-high front safety
Desiccant dehumidifer, a high-performance 650W electric dehumidifer. rail, reaching 61cm (2ft) above the top step for extra reassurance.
It uses desiccant, a special humidity-absorbing material, to quietly Oversized non-slip rubber trim steps reduce the chance of missed
extract up to 7 litres of moisture from the air each day. It can operate footing. Maximum standing height 96cm (3.1ft from the foor). Measures
at cooler temperatures, so is ideal for use in garages or sheds. 158 x 48 x 85cm. The ladder folds down to 169 x 48 x 21cm. Weight 11kg.
There’s a built-in ioniser flter mode to help purify the air and Comes with a two-year manufacturer’s warranty. Order code D8325.
a laundry mode that provides hot or warm air to dry clothes faster. Delivery takes between fve and seven days. Due to courier limitations,
Other features include a removable 3.5-litre water we are unable to deliver this
tank, three speed settings, a timer and an automatic product to the Scottish Highlands,
louvre to distribute warm air around the room. Isles or BFPO addresses.
Measures H48 x W30 x D18cm. Order code D7926.
Terms and conditions *Postage for the dehumidifer is £4.95 and for the ladder, £9.95. If ordering both items,
To order Call 0844 493 5654** quoting 53884 or visit clifford- postage is capped at £9.95. **Calls cost 7p per minute plus your phone company’s access charge. ‘Was’ pricing
refers to the original selling prices offered on the promoter’s website, cjoffers.co.uk, and in their retail store
james.co.uk/53884 or send your contact details, address and the codes between 20/7/15 and 20/10/15. Delivery within seven working days to UK mainland only, some exclusions may
apply. If not completely satisfed with your order, please return goods in mint condition and in sealed original
and quantities of the item(s) you wish to order, along with a cheque payable packaging for a refund within 30 days of receiving your order (postage costs will not be refunded unless faulty).
to BVG Airfo, to: Good Food Offer 53884, PO Box 87, Brecon LD3 3BE. Your contract for supply of goods is with BVG Airfo. A signature is required on delivery.
Please add the required amount to your order total for p&p (see right). would love to keep you informed by post, telephone or email of their special offers and promotions. Please state
To order, call 0844 493 5654** quoting 53884

or visit clifford-james.co.uk/53884
TRIED &
TESTED
DELIVERED TO
YOUR DOOR
Sidestep busy supermarkets this Christmas and
order festive treats straight to your home
TURKEY & POULTRY GAME

Madgett’s Farm The Wild Meat Company,
(01291 680174, (01728 687627,
madgettsfarm.co.uk) wildmeat.co.uk) FISH
A full range of white and bronze poultry grown Game birds, boar, venison and rabbit, as well The Cornish Fishmonger
to full maturity, free to roam in the fresh air. as prepared two- and three-bird roasts, (01726 862489, thecornish
supplied from Suffolk farms and estates. fshmonger.co.uk)
Fosse Meadows Farm Family-run company that also supplies
(07886 340752, The Well Hung Meat Michelin-starred restaurant kitchens across
fossemeadows.com) Company (01364 643087, the UK. Choose between fresh, seasonal fsh
Chickens, cockerels wellhungmeat.com) and shellfsh, as well as smoked fsh and
(capons), geese and turkeys all matured Organic venison sourced from selection hampers.
in Leicestershire meadows. the edge of Dartmoor and hung for at least a
week for great favour. Fish For Thought
Copas Turkeys (01208 262202,
(01628 499980, RARE BREEDS fshforthought.co.uk)
copasturkeys.co.uk) Butts Farm Shop Online fshmonger supplying
Traditional white or bronze (01285 862224, buttsfarm top-quality fresh, smoked and frozen fsh, as
free-range turkeys reared in cherry orchards. rarebreeds.co.uk) well as shellfsh, lobster and crab.
A rare-breed farm and butcher selling lamb,
KellyBronze beef, game, pork and poultry all reared to CHARCUTERIE
(01245 223581, exceptional standards. The Dorset Charcuterie
kellyturkeys.co.uk) Company (01202 625688,
Free-range bronze birds, VEGETABLES dorsetcharcuterie.co.uk)
hand-plucked and hung for up to 14 days. Soil Association Beef, pancetta, charcuterie platters, black
(soilassociation.org) pudding and legs of air-dried ham – all
BEEF A useful directory of organic produced in Dorset.
Longhorn Beef veg box delivery schemes.
(01743 351939, Cannon & Cannon
longhornbeef.co.uk) The Organic Delivery (020 7403 5481,
This heritage breed of cow produces Company (020 7739 8181, cannonandcannon.com)
distinctive marbled beef. Choose between organicdeliverycompany. British biltong, nduja,
ribs, joints, steaks or mixed boxes. co.uk) selection packs and hampers, sourced from
Veg boxes in a variety of sizes – choose from artisan producers across the UK.
LAMB pre-set contents, or customise to your taste.
Compiled by HOLLY BROOKE-SMITH
The Blackface Meat ALL IN ONE

Company (01387 730326, Riverford Organic Farms Marley Spoon
blackface.co.uk) (01803 762059, (020 3695 4225,
Order individual joints of specialist Scottish riverford.co.uk) marleyspoon.co.uk)
lamb and mutton, or a mixed festive hamper A huge range of seasonal Recipe boxes providing ingredients to
including game birds, haggis, beef sausages vegetables – order as a veg box, or make a selection of festive or everyday
and venison steaks. incorporate into a mixed meat and veg box. meals – a helping hand over the busy holidays!

CHEERS! Sarah Jane Evans suggests MY
great matches for your CHRISTMAS
special meals and gatherings
TOP 10
For the Big Day Impress Celebrate

Red or white – it’s your choice with poultry your guests in style
CLASSIC RED DESSERT WINE PARTY FIZZ
Defnition Claret 2010, Montagne Campbells Rutherglen Veuve Monsigny
St Emilion, France, 14%, £12.99 Muscat, Victoria, Australia, Blanc de Blancs
(£9.74 when you buy any 2 bottles 17.5%, £12.49/37.5cl, Waitrose Champagne 2010,
on 25% discount), Majestic In deepest Victoria, the town France, 12%, £19.99,
Majestic’s new Defnition range of Rutherglen produces Sainsbury’s
of classics is spot on with this sumptuous sweet wines, and Good value, zesty and
Christmas regular, red Bordeaux. the Campbell family have a fresh. Be sure to choose
Mainly Merlot grapes give it a great tradition. Tremendously this Blanc de Blancs label
cherry-fruited charm. Serve from versatile, this goes really well – the 100% Chardonnay
a decanter for added glamour. with desserts and cheeses. grapes give it extra bite.
Serve cool or chilled.
MODERN RED BARGAIN BUBBLES
The Lot Series Priorat 2014, DINNER PARTY RED Casa Luis Cava
Spain, 14.5%, £9.99, Aldi Reserva Carménère 2014, Brut NV, Spain,
Seek out the fve wines in the Rapel Valley, Chile, 14%, 11.5%, £5, Asda
well-priced Lot Series, all by leading £7.99, Waitrose Asda has recently MY
producers. My favourite is this pure For seasonal entertaining, been voted best BEST
and spicy Garnacha, from expert Chile’s Carménère (like supermarket for BUY
Ricard Rofes. It’s perfect with the Argentina’s Malbec) should wine, especially for
favours of Christmas. be on your shopping list. its lively Wine Atlas
A little smoky, a little spicy – collection. This is a crisp
CLASSIC WHITE made for casseroles, curries and cheerful party
M Signature Chablis Premier and slow-cooked roasts. pleaser – serve it cold.
Cru 2012, France, 12.5%,
£14.99, Morrisons
The shelves are groaning with Chablis
Good spirits
Photographs iSTOCKPHOTO | SARAH JANE EVANS is a Master of Wine
at this time of year: its elegance and TRADITIONAL FAVOURITE

freshness perk up the palate. This is ON-TREND BUY Château de Pellehaut
excellent value from a respected Belsazar Rosé Vermouth, 20-year-old Armagnac,
producer – or try their creamy, young 17.5%, £36.50, Harvey France, 40%, £37,
Chablis at £9.99. Nichols, Selfridges, Marks & Spencer
thewhiskyexchange.com This makes a lovely gift.
MODERN WHITE Make this the year you Armagnac is Cognac’s
Janeil Gros Manseng Sauvignon rediscover vermouth. This tasty, fuller-favoured
Blanc 2013, Côtes de Gascogne, German producer uses cousin, an artisan spirit
France, 12%, £7.75, Oddbins local fruit brandies and worth savouring. Enjoy it
If there’s smoked salmon on your herbs to make dry, red, with rich fruit desserts,
Christmas menu, this crisply UNDER rosé and white. For a twist chocolate, creamy blue
aromatic white is a cracker to go £8 on a Kir, top 50ml of the cheeses, or as a digestif
with it. Great aperitif too, and a rosé with sparkling wine. with coffee.
good match for main-meal salads.

From your kitchen
Share your views and your photographs – we love to hear from you.
Email enquiries@bbcgoodfoodmagazine.com or write to the address opposite
H Rachel, seven,
had fun FOLLOW THAT FOODIE!
STAR making the Each month we talk to one of our
LETTER
Veg & cheese Instagram followers about their cooking.
rolls (Aug). Get involved at @bbcgoodfood and use
She followed #bbcgoodfood when you cook one of
the recipe, our recipes and post a photo.
and wore Ted Mason, 25,
goggles to is a student from
grate the onions! The rolls were King’s Lynn,
delicious, especially as she used Norfolk. Find him
beetroots and carrots from our on instagram @
I enjoyed ‘How to read the label’ (Sept). garden. Jo Rose, Edinburgh somethingclean_
As a mum, I’ve had lots of experience Laura wins green.
of the minefeld of food labelling. 12 bottles of When did you begin posting?
Manufacturers focus on profts, not Errazuriz Max I got into Instagram quite recently.
transparency. Consumers are left with Reserva Cabernet I wanted to share my blog recipes
misinformation, health problems and Sauvignon 2013 and improve my
147
ultimate responsibility. (£14.35, photography skills. likes
I no longer buy packaged products Waitrose). Describe
and cook as many of our meals from This Chilean red your style.
scratch as possible. I sympathise wine is full of My recipes are
with people lamenting the ‘nanny fresh fruit I made my frst sourdough (Sept) from fresh, vibrant,
state’ of guidelines, but if food favours with a starter I nurtured for a week. It was often seasonal and
Cacao & date
labels are deliberately ambiguous, notes of so exciting to see it grow in the oven. mostly vegan. I try
fapjack
even conscientious shoppers can black pepper Amazing that something so tasty to post ideas that
be caught out. and spice. came from just three simple are healthy, exciting 180
Laura Fopp, Buckinghamshire ingredients: water, salt and four. and a bit quirky. likes
Helen Gillespie, Lancashire Your fave Good
Food recipes?
Here is my version My children (Josh, I love the recent
Cake Club of the Spiced fg, four, and Jess, six) recipe for maple-
coffee & hazlenut loved making this roasted marrow on Saffron risotto
cake (Cake Club, Plum & marzipan pie cavolo nero salad – and za’atar carrot
Sept). I made it for (Sept). They used so tasty and unusual. 128
my mam as she a fower cutter to What inspires you likes
loves a good coffee make the topping on Instagram?
cake, and this was and really enjoyed It’s an endless stream
a change from themselves. It tasted of creativity. I’m
coffee & walnut. good too. always coming across
Lee Vallely, Kathy Howard, accounts that make
BBQ avocado
Northumberland Gloucester me go ‘wow’! & pepper
been gathered without fear or favour. When Printed by Polestar Chantry. The text paper for BBC Good Food magazine is
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READER RECIPE
Caulifower & chestnut soup 1 Heat the oil in a large saucepan and Test Kitchen verdict
add the onion. Cook over a gentle heat We loved this creamy soup – a great
EASY FOLATE FIBRE VIT C 2 OF 5
A DAY for 8-10 mins until the onion softens. way to use up leftover chestnuts from
SERVES 4 PREP 30 mins COOK 25 mins Add the caulifower, milk and stock. your Christmas cooking. Or you could
Bring to a simmer, cooking for 10-12 mins use fresh roasted chestnuts instead for
1
/2 tbsp olive oil, plus a drizzle to serve until the caulifower is tender. a more intensely favoured soup.
1 large onion, fnely chopped 2 Add the cream, season well and bring
Becky Lovatt, 24, 1 large caulifower (about 600g/ back to the boil. Take off the heat, throw
from Chesterfeld, 1lb 5oz), cut into forets in the chestnuts and blend with a hand How to contact us
works in digital 250ml/9f oz milk blender until smooth. Taste and add Email us at
communications 850ml/11/2pts vegetable stock more seasoning, if you like. To serve, enquiries@bbcgoodfoodmagazine.com
and lives with 150ml/1/4pt double cream top with shaved Parmesan, black pepper Write to
her family and 200g pack vacuum-packed and a drizzle of olive oil. BBC Good Food, Immediate Media Company
two pet ducks, chestnuts, roughly chopped PER SERVING 419 kcals • fat 26g • saturates 14g • Limited, Vineyard House, 44 Brook Green,
Dolly and Percy. 25g/1oz grated Parmesan, to serve carbs 32g • sugars 15g • fbre 8g • protein 11g • salt 0.7g Hammersmith, London W6 7BT
Share your
recipes and
win a prize
Send your recipe
to the addresses
above or tag us
on Instagram at
@bbcgoodfood
and you could win
a prize.
Becky wins a
new Le Creuset
signature cast-
iron casserole,
with toughened
enamel interior,
in Marseille blue
(rrp £175).

Christmas cheer
Chelsie Collins gives her favourite cocktails a festive spin
Winter whiskey sour Pomegranate

rosemary spritzer
EASY GLUTEN
FREE
EASY GLUTEN
FREE
MAKES 2 PREP 10 mins NO COOK
Using a small paintbrush (or your
fnger), brush some honey around the Put 200ml pomegranate juice in a small
rim of two tumblers and use another saucepan with a sprig of rosemary.
small paintbrush to stick edible gold Bring to the boil and reduce for a few
glitter around each. mins until syrupy. Leave to cool, then
Fill each glass with crushed ice. chill until ready to use.
Put 50ml bourbon into a cocktail Fill four Champagne futes with 1 part
shaker with 1 tbsp fresh lemon juice, pomegranate syrup and top up with
1 tbsp fresh orange juice and 1/2 tbsp 3 parts Prosecco. Garnish each glass
sugar syrup. Shake and strain into each with a rosemary sprig, if you like.
glass, and serve with an orange slice PER SERVING 79 kcals • fat none •
and short straws. saturates none • carbs 11g • sugars 10g •
PER SERVING 76 kcals • fat none • saturates none • fbre none • protein none • salt none
carbs 3g • sugars 3g • fibre none • protein none • salt none
White Christmas
Serve these in dinky glass milk
bottles with rolled chocolate
wafers as straws.
EASY
Put a few ice cubes in a cocktail shaker

with 100ml vanilla vodka, 160ml
coconut cream, 1 tbsp crème de cacao
and 1/2 tsp grated nutmeg. Shake and
strain into two mini milk bottles (available
Photograph STUART OVENDEN | Food styling MIRIAM NICE | Styling LUIS PERAL
from Lakeland and amazon.co.uk). Pop
a rolled chocolate wafer in each.
carbs 5g • sugars 4g • fbre none • protein 1g • salt 0.1g
Don’t miss next month’s on sale 9 December

Raymond Blanc’s celebration menu l New Year’s Eve party food l Masterclass – make a raised game pie

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2016 Recipe calendar
12
BRAND-NEW
SEASONAL
RECIPES
SPONSORED BY
CHRISTMAS PAVLOVA
Hotpoint WITH SPICED FRUIT
SERVES 8 a PREP 30 minS PluS cooling
Openspace Oven a cooK 1 hR
Lisa’s #hothack: Got a party? 3 egg whites

Make three cakes at once. pinch of salt
The Openspace Oven can easily 200g caster sugar
accommodate all of them. 1 tsp vanilla extract
1 tsp malt vinegar
50g fresh cranberries
400g can pitted black cherries in syrup
1 cinnamon stick
4 cloves
pared zest of 1 orange
1 tbsp soft brown sugar
150g frozen forest fruits, defrosted
300ml double cream
1 heat oven to 140c/120c fan/gas 1. Draw a

23cm-diameter circle on baking parchment
and place on a baking sheet.
2 Whisk the egg whites with the salt until very
Tis year, stif. gradually whisk in the sugar until the
whites form stif peaks, then fold in the vanilla
extract and vinegar.
in association with
3 Spread the meringue mixture over the
hack i ! circle on the baking parchment and bake for
1 hr until frm. When done, turn of the oven
but leave the meringue inside for 30 mins
Take your results in the kitchen up a degree – with a #hothack. with the door closed.
4 Place the cranberries, cherries with their
Hotpoint ambassador Lisa Faulkner presents her cooking tricks syrup, cinnamon, cloves, orange peel and
inding ways to hack into recipes to make Hotpoint’s range of kitchen appliances has brown sugar in a saucepan and bring to the
things easier for yourself in the kitchen cleverness built in, with functions to make them boil. Reduce to a thick syrup.
can also lead to a better outcome when multi-use and user-friendly – something that 5 When cooled, discard the cinnamon stick,
cloves and orange peel, and mix into the
it comes to your culinary creations. Hotpoint ambassador, TV cook and author Lisa
F forest fruits.
Whether it’s a genius shortcut to whipped Faulkner knows only too well. She uses Hotpoint
6 leave the meringue to cool. Peel of the
cream, a quick and smart way to peel garlic, appliances in her own kitchen and finds the baking parchment, then place on a plate.
or an intelligent piece of tech that allows you helping hand they offer invaluable. 7 Whip the cream until stif, pile on top
to bake four perfect cakes in the same oven Try the recipe on the right and put a #hothack of the meringue and top with the fruit.
at once, a Hotpoint #hothack is one of the to the test yourself. And if you’ve got your own
best weapons in your kitchen arsenal. #hothack, don’t be shy – share it online!
For more hot hacks and recipes, visit bbcgoodfood.com/hotpoint-hothacks.

Find out more about Hotpoint and ambassador Lisa Faulkner at hotpoint.co.uk #Love your kichen
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Every month, BBC Good Food 2016 Recipe calendar
is packed with new and inspiring
Cooking with the seasons is one of the great joys
recipes for all your meals. Make
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Ham, turkey & sprout pie
Great for using up leftovers from
Christmas dinner. If you don’t fancy
turkey again quite yet, make up the
filling, then cool and freeze to eat later
in the year – or use chicken instead.
EASY
unbaked pie
1 onion, diced
1 celery stick, diced
50g/2oz butter
50g/2oz plain four
500ml/18f oz turkey or chicken stock
(or 100ml/31/2f oz leftover gravy mixed
with 400ml/14f oz water)
175ml/6f oz single, double, whipping
or soured cream, or crème fraîche –
or a mixture
1 tbsp Dijon or wholegrain mustard
100g/4oz mature cheddar or Stilton,
grated, plus 25g/1oz extra to sprinkle
on top
400g/14oz turkey or chicken, cut into
bite-sized chunks
200g/7oz ham, diced slightly smaller
than the turkey/chicken
100g/4oz Brussels sprouts, halved
320g sheet ready-rolled shortcrust
pastry
splash of milk or beaten egg, to glaze
mashed potato and greens, to serve
(optional)

In a large frying pan, soften the onion
and celery in the butter for about 10 mins.
Stir the four into the veg until completely
absorbed, then gradually stir in the stock.
Simmer to a sauce consistency, then stir
in the cream, mustard and cheese, followed
by the turkey or chicken, ham and sprouts.
Take off the heat and season well.
2 Tip the pie flling into a baking dish.
Unroll the shortcrust pastry and, if you
need to, roll a little thinner until it’s big
enough to cover the pie dish. Divide the
pastry into 6 portions by pricking lines with
the prongs of a fork. These pricked lines will
also work as air holes for the steam to
escape, so you don’t need to use a pie
January 2016 funnel. Lift the pastry onto the pie dish.
Crimp or pinch the edges to seal the
pastry to the dish, and glaze the top
Monday Tuesday Wednesday Thursday Friday Saturday Sunday with a little milk or egg. Scatter with
the extra cheese and bake for
1 2 3 30-40 mins until golden and crisp.
3 Leave the pie to cool for 5-10 mins,
then serve with mash and greens,
if you like.
PER SERVING 662 kcals • fat 38g •
New Year’s Day saturates 18g • carbs 34g • sugars 4g •
Bank Holiday, UK & fbre 3g • protein 43g • salt 2.6g
Republic of Ireland
4 5 6 7 8 9 10
Bank Holiday, Scotland Epiphany
11 12 13 14 15 16 17
Hotpoint
Slow Juicer
Lisa’s #hothack: Making more
18 19 20 21 22 23 24 than one blend of juice? Just
pour water into the bowl and it’s
ready for your next creation!
25 26 27 28 29 30 31
For more hot hacks and recipes, visit

bbcgoodfood.com/hotpoint-hothacks
BBC Good Food
Burns Night magazine on sale
Subscribe to BBC Good Food magazine today and get 5 issues for £5 For more seasonal recipes,
Call 0844 848 3414 and quote GFCAL16 visit bbcgoodfood.com
Champagne &
raspberry possets
These are perfect for Valentine’s Day.
If you don’t want to splash out on
Champagne, buy Cava rather than
Prosecco – the dryness works nicely
with the sweet berries and cream.
EASY
SERVES 2 PREP 10 mins plus 21/2 hrs chilling

COOK 5 mins
140g/5oz frozen raspberries, defrosted

2 tbsp Champagne (buy a mini bottle
and treat yourself to a glass while you
prepare dinner!)
4 tbsp golden caster sugar
2 tsp freeze-dried raspberry pieces
shortbread biscuits, to serve
1 Put the raspberries and Champagne in a

mini food processor or blender (or use a jug
and a hand blender). Whizz until the purée
is as smooth as you can get it, then use a
wooden spoon or spatula to push as much
of it through a sieve as you can. Discard the
seeds left behind.
2 Put the cream and sugar in a saucepan
and warm gently until the sugar melts.
Increase the heat until just boiling, then
boil vigorously for 21/2 mins, stirring
constantly. Turn off the heat and stir in
the raspberry-Champagne purée. Cool for
15 mins before dividing between 2 small
pots or glasses. Chill for 30 mins, then
sprinkle over the freeze-dried raspberry
pieces and chill for at least 2 hrs more until
set (or overnight if you’re making ahead).
3 To serve, remove the possets from the
fridge and add some shortbread biscuits
(shop-bought or find shortbread recipes
at bbcgoodfood.com) on the side.
saturates 33g • carbs 46g • sugars 46g •
fibre 3g • protein 3g • salt 0.1g
February 2016
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
1 2 3 4 5 6 7
8 9 10 11 12 13 14
Chinese New Year Shrove Tuesday Ash Wednesday St Valentine’s Day
15 16 17 18 19 20 21
Hotpoint
Openspace Oven
Lisa’s #hothack: Make a main
22 23 24 25 26 27 28 course and dessert at the same
time by using the divider to
create separate cooking zones.
BBC Good Food

magazine on sale
29

Double choc hot cross buns
An indulgent twist on a traditional
Easter treat. If you love chocolate
and orange, add some orange zest
to the dry dough ingredients and soak
the raisins in a little orange juice.
A LITTLE EFFORT
MAKES 12 PREP 45 mins plus rising and proving

COOK 20 mins
FOR THE DOUGH

300ml/1/2pt milk
400g/14oz strong white bread four,
plus extra for dusting
50g/2oz cocoa powder
7g sachet fast-action dried yeast
1 tsp ground cinnamon
1 large egg, beaten
100g/4oz raisins
100g/4oz milk chocolate chips
FOR THE CROSSES
50g/2oz white chocolate
2 tbsp milk
50g/2oz plain four
1 For the dough, warm 275ml of the milk

for a few mins in a small pan or 1 min in
a microwave on High. Mix the four, cocoa,
yeast, sugar and cinnamon in a large
mixing bowl, and whisk the egg and vanilla
extract into the warm milk. Pour the liquid
into the dry ingredients and stir to make
a soft dough. Tip the dough onto a clean
work surface and knead for 10 mins until
smooth and elastic. Put the dough back in
the cleaned mixing bowl, cover with oiled
cling flm and leave to rise until doubled in
size – about 1 hr.
2 Turn the dough back out onto a work
surface, scatter over the raisins and
chocolate chips, and knead them in.
3 Line a large baking sheet with baking
parchment. Divide the dough into 12 equal
pieces and shape each into a smooth ball.
Arrange the balls on the prepared baking
sheet in a 4 x 3 formation, leaving some
room in between for rising. Score a cross
on the top of each bun, cover loosely with
oiled cling flm and leave to prove until
March 2016 the buns have nearly doubled in size.
For the white chocolate crosses, melt the
Monday Tuesday Wednesday Thursday Friday Saturday Sunday white chocolate with the milk in a small pan
1 2 3 4 5 6 or in the microwave, then stir in the four,
1 tbsp at a time, to make a smooth paste.
Spoon into a disposable piping bag or food
bag, and snip off the tip of the corner.
5 Glaze the buns with the remaining
milk and bake for 15 mins, then pipe on
crosses where you scored the dough and
St David’s Day Mother’s Day bake for 5 mins more. Cool on a wire
rack before eating.
7 8 9 10 11 12 13 PER BUN 274 kcals • fat 6g •
fbre 2g • protein 8g • salt 0.2g
14 15 16 17 18 19 20
St Patrick’s Day Hotpoint

Bank Holiday,
Northern Ireland & Steam Blender
Republic of Ireland Palm Sunday
Lisa’s #hothack: Defrost frozen
21 22 23 24 25 26 27 fruit in the steamer and then
blend in the same machine. Add
icing sugar, then freeze and
serve as a delicious sorbet.
Good Friday Easter Sunday;

Bank Holiday, UK & British Summer
Republic of Ireland Time begins
28 29 30 31
Easter Monday
Bank Holiday, UK &
Republic of Ireland bbcgoodfood.com/hotpoint-hothacks
BBC Good Food
(not Scotland) magazine on sale
Thai fried prawn
& pineapple rice
This quick supper is perfect for a busy
weeknight. To get ahead, you could
cook your rice in advance, run it under
cold water to chill quickly, then freeze
in a food bag for up to one month.
EASY LOW LOW 1 OF 5

FAT CAL FIBRE VIT C A DAY
2 tsp sunfower oil

bunch spring onions, greens and whites
separated, both sliced
1 green pepper, deseeded and chopped
into small chunks
140g/5oz pineapple, chopped into
bite-sized chunks
3 tbsp Thai green curry paste
4 tsp light soy sauce, plus extra to serve
300g/11oz cooked basmati rice (brown,
white or a mix – about 140g/5oz
uncooked rice)
2 large eggs, beaten
140g/5oz frozen peas
225g can bamboo shoots, drained
250g/9oz frozen prawns, cooked or raw
2-3 limes, 1 juiced, the rest cut into
wedges to serve
handful coriander leaves (optional)
1 Heat the oil in a wok or non-stick frying

pan and fry the spring onion whites for
2 mins until softened. Stir in the pepper
for 1 min, followed by the pineapple for
1 min more, then stir in the green curry
paste and soy sauce.
2 Add the rice, stir-frying until piping hot,
then push the rice to one side of the pan
and scramble the eggs on the other side.
Stir the peas, bamboo shoots and prawns
into the rice and eggs, then heat through
for 2 mins until the prawns are hot and
the peas tender. Finally, stir in the spring
onion greens, lime juice and coriander, if
using. Spoon into bowls and serve with
extra lime wedges and soy sauce.
fibre 6g • protein 21g • salt 2.9g
April 2016
1 2 3
April Fool’s Day
4 5 6 7 8 9 10
BBC Good Food

Show Spring, HIC
Harrogate, North
Yorkshire, 8-10 April
11 12 13 14 15 16 17
Hotpoint
Induction Hob
Lisa’s #hothack: There’s no
18 19 20 21 22 23 24 need to worry about dried-on
food spills ever again – only the
cooking zone of the Hotpoint
Induction Hob heats up, so
you can clean up any splashes
or drips as they happen.
St George’s Day
25 26 27 28 29 30

BBC Good Food
magazine on sale
Asparagus pancakes
with smoked salmon
Make the most of the asparagus
season with these versatile
buckwheat pancakes. This makes a
lovely brunch – or pair the pancakes
with crispy chorizo, fried eggs, a
handful of salad leaves and some
tomato relish to transform them
into a satisfying supper.
EASY FOLATE
SERVES 4 (easily halved) PREP 15 mins

COOK 25-35 mins
100g/4oz buckwheat four

100g/4oz plain four
1
/2 tsp bicarbonate of soda
284ml pot buttermilk
1 egg, beaten
50g/2oz butter, melted
2 tsp rapeseed or vegetable oil
18 asparagus spears, halved to make
36 shorter spears
140g/5oz smoked salmon
150ml pot soured cream
a few lemon wedges
1 Heat oven to 120C/100C fan/gas 1/2.

Mix the fours, bicarbonate of soda and
1
/2 tsp salt together in a bowl. Whisk the
buttermilk, egg and 3 tbsp melted butter
together in another bowl, then gradually
whisk into the dry ingredients to make
a smooth batter.
2 Heat a non-stick frying pan over a
medium heat. Add the remaining butter
and the oil, plus the asparagus, and fry,
turning, for 3-4 mins until almost tender.
3 Turn the heat down and scoop out all
but 6 of the asparagus spears. Arrange the
6 left in the pan into 2 groups of 3. Use a
ladle to spoon a little batter over each
group of asparagus, to make 2 round
pancakes, with the asparagus hidden
underneath. Cook the pancakes until
bubbles appear on the surface – about
2-3 mins. Flip over and cook for 1-2 mins
more until golden and set. Remove and
keep warm in the oven while you use the
remaining asparagus and batter to
make another 10 pancakes.
May 2016 4 Pile 3 pancakes on each plate and
add a pile of smoked salmon. Serve
with some soured cream, a good
Monday Tuesday Wednesday Thursday Friday Saturday Sunday grinding of black pepper, and lemon
30 31 1 wedges for squeezing over.
Spring Bank Holiday, UK
2 3 4 5 6 7 8
Early May Bank Holiday,

UK & Republic of
Ireland
9 10 11 12 13 14 15
Hotpoint
Food Procesor
Lisa’s #hothack: Too posh to
16 17 18 19 20 21 22 bash? Whizz boiled sweets in a
food processor and add to
biscuits with holes in the centre
before baking – the sweets will
BBC Good Food Eat melt into the shape you’ve cut!
Well Show & BBC Good
Food Show Summer
in the City, ExCeL,
London, 20-22 May
23 24 25 26 27 28 29

BBC Good Food
magazine on sale
Strawberry & cinnamon
streusel bars
Pack these in tins for picnics or
school fêtes, or serve single bars with
a dollop of clotted cream for dessert.
When the strawberry season is over,
blackberries will work just as well.
A LITTLE EFFORT
MAKES 12 PREP 10 mins COOK 55 mins-1 hr
300g/11oz hulled strawberries

juice and zest 1/2 lemon
300g/11oz plain four
175g/6oz golden caster sugar,
plus 3 tbsp for the topping
11/2 tsp ground cinnamon
1 vanilla pod, halved lengthways
250g pack butter, 200g at room
temperature, 50g cold and diced
4 tbsp rolled porridge oats
3 tbsp chopped hazelnuts
2 tbsp strawberry jam

and line a 22cm square tin with baking
parchment. Slice the strawberries thinly
and mix well with 4 tsp lemon juice,
then put them in a sieve over a bowl
and set aside to macerate, discarding
the liquid that drips into the bowl.
2 Put the four, 175g caster sugar, 1 tsp
cinnamon and 1/2 tsp salt in a food
processor. Scrape in the seeds from the
vanilla pod, then add the softened butter
and pulse until the mixture comes together.
Spoon out a quarter of the mixture into
a mixing bowl and set aside. Tip the rest
of the mixture into the bottom of your tin
and press down frmly to make an even
base. Prick a few times with a fork, then
bake for 25 mins until golden.
3 While the base is cooking, add the cold
butter, remaining sugar, the oats, hazelnuts,
remaining cinnamon and the lemon zest to
the reserved mixture. Use your fngers to
rub together until crumbly.
4 When the base is done, mix the sliced
strawberries with the jam and arrange on
top. Sprinkle over the crumbly topping and
bake for another 30-35 mins until the top
is golden and the strawberries juicy and
June 2016 bubbling. Leave to cool completely in the
tin before cutting into bars or squares.
PER BAR 381 kcals • fat 20g •
Monday Tuesday Wednesday Thursday Friday Saturday Sunday saturates 11g • carbs 44g • sugars 23g •
1 2 3 4 5
6 7 8 9 10 11 12
Bank Holiday,
Republic of Ireland;
Ramadan
13 14 15 16 17 18 19
BBC Good Food

Hotpoint
Show Summer, NEC, Dualfow Oven
Birmingham, 16-19 June Father’s Day
Lisa’s #hothack: Making a chilli
20 21 22 23 24 25 26 in the oven? Prepare barbecue
ribs while it’s cooking and add
for the last 20-25 minutes.
27 28 29 30

BBC Good Food
magazine on sale
Fig & Serrano ham picnic bread
Eat this as it is with extra virgin olive
oil and balsamic vinegar for dunking,
or smear with soft goat’s cheese and
top with a handful of rocket.
A LITTLE EFFORT
SERVES 8 PREP 30 mins plus rising and proving

COOK 30 mins
500g pack bread mix (we used ciabatta)

15 sage leaves, 5 fnely shredded, the
rest left whole
4 tbsp good-quality olive oil
2 garlic cloves, crushed
plain four, for dusting
4-5 fresh fgs, thickly sliced
1
/2 onion, sliced as thinly as possible
100g/4oz Serrano ham slices
faky sea salt, for sprinkling
1 Tip the bread mix into a large mixing

bowl with the shredded sage and 1 tsp
freshly ground black pepper. Put 2 tbsp
of the oil and the garlic in a jug with the
amount of water stated on the bread mix
pack. Stir the liquid into the dry ingredients
with a wooden spoon, then bring the
dough together with your hands and
knead for 5 mins on a foured surface
until smooth. Return to the mixing bowl,
cover with oiled cling flm and leave to
rise until doubled in size.
2 Punch the dough a few times to knock
out the air, then divide into 8 portions.
Roll each to a fattish bap shape on a lightly
foured surface and arrange in a roughly
20 x 30cm roasting tin. Toss the whole
sage leaves, fgs, onion and ham with 1 tbsp
of the oil, then scatter these over the top.
Use your fngers to press the toppings into
the bread a little, and spread the bread
to fll any gaps. Cover loosely with oiled
cling flm and leave to rise for 20 mins
until it has puffed up.
Drizzle over the remaining oil, sprinkle
with sea salt and black pepper, and bake
for 30 mins until risen, golden and crisp
on top. Leave to cool in the tin for 15 mins,
then transfer to a wire rack to cool
completely. Pack back into the tin to
July 2016 transport to a picnic, and tear the bread
into 8 portions.
Monday Tuesday Wednesday Thursday Friday Saturday Sunday carbs 33g • sugars 5g • fbre 2g • protein 10g • salt 1.4g
1 2 3
4 5 6 7 8 9 10
Independence Day, USA
11 12 13 14 15 16 17
Hotpoint Ul ima
Bank Holiday, Fridge Freezer
Northern Ireland
Lisa’s #hothack: Cut down on
18 19 20 21 22 23 24 food waste. Use the crisper
drawers for fruit, salad and veg.
“Day 1 technology” also keeps
things fresher for longer.
25 26 27 28 29 30 31

BBC Good Food bbcgoodfood.com/hotpoint-hothacks
magazine on sale
Beef skewers with
chimichurri rice salad
As the Olympics gets underway in
Rio de Janeiro this month, here’s a
way to bring some South American
sunshine to your plate.
EASY FIBRE 2 OF 5 GLUTEN

A DAY FREE uncooked skewers only
SERVES 6 PREP 25 mins plus marinating
COOK 35 mins
2 tsp cumin seeds

juice and zest 2 limes, plus wedges
to serve
3 sirloin or rump steaks, fat trimmed,
cut into long strips
200g/7oz long-grain or wild rice mix
2 x 400g cans black beans, rinsed
and drained
3 shallots, fnely diced
2 ripe avocados, chopped into
small chunks
20cm piece cucumber, chopped into
small chunks
200ml/7f oz Greek or natural yogurt,
to serve
FOR THE CHIMICHURRI
1 shallot, roughly chopped
3 garlic cloves, roughly chopped
small pack coriander
small pack fat-leaf parsley,
leaves picked
2 tsp dried oregano
4 tbsp olive oil
4 tbsp red wine vinegar
1 red chilli, fnely chopped
YOU’LL ALSO NEED
6 large or 12 small metal or pre-soaked
wooden skewers
1 First, make the chimichurri base. Put the

shallot in a mini food processor with the
garlic, herbs and oil. Pulse until fnely
chopped but still with some texture – like
a chunky pesto. Put 11/2 tbsp in a small bowl
and set aside. Mix the red wine vinegar,
chilli and 1 tbsp water into the remaining
mixture and season. Chill until assembling.
2 Stir the cumin seeds and lime juice into
the reserved 11/2 tbsp chimichurri base,
then spoon all over the steak strips in a
non-metallic dish. Give everything a good
August 2016 mix to coat, then marinate in the fridge for
at least 30 mins, or up to 2 hrs.
3 Rinse the rice and put in a saucepan with
Monday Tuesday Wednesday Thursday Friday Saturday Sunday triple the volume of water. Bring to the boil,
then lower the heat, cover and simmer
1 2 3 4 5 6 7 gently until cooked. Drain any remaining
liquid, then spread on a tray to cool quickly.
4 When the rice is almost cool, stir in half
the chimichurri sauce with the black beans,
shallots, avocado and cucumber.
5 Thread the beef onto 6 large or 12 small
Bank Holiday, Scotland
and Republic of Ireland
skewers and heat the grill or a griddle pan
to high. Grill for 3-4 mins each side, or
8 9 10 11 12 13 14 griddle for 1-2 mins each side, depending on
how well cooked you like your steak. Serve
the rice on a platter with the skewers, lime
wedges, yogurt mixed with lime zest and
black pepper, and the remaining chimichurri.
15 16 17 18 19 20 21
Hotpoint
Combination Oven
22 23 24 25 26 27 28 Lisa’s #hothack: Fancy a
quick pizza? Add the dynamic
crisp plate to turn it into your
own pizza oven.
BBC Good Food Festival

at Hampton Court,
London, 27-29 August
29 30 31

Summer Bank Holiday,
UK (not Scotland)
Lemon roast chicken
with chorizo stuffng
This Spanish-style stuffing is packed
with flavour – and even more so if you
make it ahead. You can keep it in the
fridge for a few days before roasting
with the chicken.
EASY VIT C IRON 2 OF 5

A DAY stuffng only
SERVES 5 PREP 35 mins COOK 1 hr 45 mins
4 onions, 2 unpeeled and thickly sliced,

2 fnely chopped
2 tbsp olive oil, plus extra for greasing
3 tsp sweet smoked paprika
4 lemon thyme sprigs
1.5kg/3lb 5oz whole chicken
2 lemons, zested then halved
100g/4oz chorizo, diced
120g/41/2oz cooking chorizo, meat
squeezed from the skins
175g/6oz fresh white breadcrumbs
100g/4oz soft dried apricots, chopped
4 tbsp chopped fat-leaf parsley
1 large egg, beaten
250ml glass white wine
400ml/14f oz chicken stock
sautéed potatoes and steamed broccoli,
to serve (optional)
1 Heat oven to 200C/180C fan/gas 6. Lay

the sliced onions in the middle of a roasting
tin. Mix the oil with 2 tsp paprika and leaves
from one of the thyme sprigs. Rub all over
the chicken, sit it on top of the onions and
season well. Push 3 of the lemon halves
inside the cavity, cover the chicken loosely
with foil and roast for 45 mins.
2 Meanwhile, make the stuffng. Cook the
diced chorizo over a low-medium heat
until crisp and plenty of oil has collected
in the pan. Scoop out the chorizo to cool,
and tip the chopped onions into the pan.
Soften gently for 15-20 mins, then tip into
a mixing bowl to cool.
3 Rub together the cooking chorizo meat
and the breadcrumbs, as if you were
rubbing butter into four to make pastry.
When the breadcrumbs are all orange, mix
in the apricots, parsley, leaves from another
thyme sprig, remaining paprika, the lemon
zest and egg. Squeeze over the juice from
September 2016 the remaining lemon half, season with lots
of pepper, then use your hands to squish
everything together really well.
Monday Tuesday Wednesday Thursday Friday Saturday Sunday 4 Grease a small roasting tin and push in
the stuffng, roughing up the surface with
1 2 3 4 a fork – this will create lots of crispy bits.
Tear over the remaining thyme sprigs.
5 After 45 mins, remove the foil from the
chicken and pour the wine and stock into
the tin. Reduce oven to 180C/160C fan/
gas 4 and put the chicken back in with the
BBC Good Food stuffng on a shelf below. Roast for another
magazine on sale
45 mins until the juices between the legs
5 6 7 8 9 10 11 and body run clear.
6 Rest the chicken for 15 mins while you
bubble the pan juices to reduce a little, then
carve and serve with the stuffng, reduced
juices, and sautéed potatoes and steamed
broccoli, if you like.
12 13 14 15 16 17 18
Hotpoint
Dualfow Oven
Lisa’s #hothack: Got a party?
19 20 21 22 23 24 25 Make three cakes at once.
An even temperature ensures
a consistent bake for all cakes.
26 27 28 29 30

BBC Good Food
magazine on sale
Pear drizzle cake
There will be an abundance of British
pears and apples in the shops and our
gardens right now. You’ll love this new
fruity spin on a classic.
EASY
before drizzling
CUTS INTO 10-12 slices PREP 30 mins
COOK 45 mins
butter, for greasing

2 pears, peeled, cored and diced
juice and zest of 1 lemon
2 tbsp elderfower cordial
300g/11oz plain four
1 tsp baking powder
100g/4oz ground almonds
250ml/9f oz sunfower oil
4 large eggs, 3 separated
plain or gooseberry yogurt, to serve
(optional)
FOR THE DRIZZLE
3 tbsp elderfower cordial
zest and juice 1 lemon
100g/4oz sugar cubes, bashed with
a rolling pin to crumble
1 Heat oven to 160C/140C fan/gas 3 and

grease a roughly 22cm ring or bundt tin.
Mix the pears with the lemon juice and zest
and the elderfower cordial to stop them
turning brown. Mix the four, baking powder
and ground almonds together.
2 Beat together the oil, half the sugar, the
whole egg and 3 yolks, and the vanilla with
an electric whisk in a big mixing bowl until
pale and fuffy. Stir in the dry ingredients,
then stir in the juices from the pear.
3 Clean the whisk beaters. In a clean bowl,
beat the egg whites until stiff peaks form.
Add the remaining sugar and beat for 1 min
more until thick again and shiny, then fold
into the rest of the cake mixture, a third at
a time. Finally, fold in the pear chunks.
4 Spoon into the tin gently to keep the air,
and bake on a middle shelf for 45 mins.
Insert a skewer into the sponge – if it is
cooked, it will come out clean. Cool in
the tin for 10 mins, then turn out onto
a wire rack.
October 2016 5 Use the skewer again to poke holes all
over the top of the cake. Mix together the
drizzle ingredients and quickly pour all over
Monday Tuesday Wednesday Thursday Friday Saturday Sunday the cake. Leave to cool – the sugar drizzle
will become crunchy. Serve slices with
31 1 2 a dollop of plain or gooseberry yogurt
alongside, if you like.
PER SLICE 501 kcals • fat 28g •
Bank Holiday,
Republic of Ireland;
Halloween Rosh Hashanah
3 4 5 6 7 8 9
10 11 12 13 14 15 16
Hotpoint
Kichen Machine
Lisa’s #hothack: Combine jam,
17 18 19 20 21 22 23 marshmallows and softened
vanilla ice cream using the
Kitchen Machine’s whisk
attachment for a Rocky
Road-style dessert. Place in
the freezer until set.
24 25 26 27 28 29 30

British Summer bbcgoodfood.com/hotpoint-hothacks
BBC Good Food Time ends;
magazine on sale Diwali
Bangers with Welsh
rarebit mash
This cheesy twist on a British classic
will keep everyone warm on Bonfire
Night. Use your favourite sausages
– herby Lincolnshire, leek or apple-
flavoured varieties all work well.
EASY CALCIUM FOLATE VIT C

mash & gravy only
SERVES 8 (easily halved) PREP 40 mins
COOK 11/2-2 hrs
1.8kg/4lb foury baking potatoes,

such as King Edward or Maris
Piper, unpeeled
16 sausages
200ml/7f oz full-fat milk
200g/7oz cream cheese
1 tbsp English mustard powder
140g/5oz mature or extra mature
cheddar, grated
85g/3oz Red Leicester, grated
FOR THE GRAVY
2 onions, sliced
50g/2oz butter
50g/2oz plain four
200ml/7f oz light ale
600ml/1pt beef stock (or chicken
for a lighter gravy)
1 tbsp Marmite
3 tbsp Worcestershire sauce
1 tbsp dark brown soft sugar
peas, to serve (optional)

Put the potatoes in a large roasting tin
and bake for 1 hr-1 hr 30 mins until crisp
and a knife sinks in easily.
2 Meanwhile, make the gravy. Put the
onions in a large, deep frying pan with
the butter and cook gently until soft and
golden. Stir in the four, then gradually add
the ale. Bring to the boil for 1 min, then stir
in the stock, Marmite, Worcestershire sauce
and sugar, and bring back to a simmer.
Bubble for a few mins until you get a good
gravy consistency, then taste and season.
3 When the potatoes are done, remove
from the oven and put your bangers in
for 30-35 mins or until cooked through.
4 Halve each potato and scoop the fesh
into a big mixing bowl, discarding the skins.
November 2016 Add the milk, cream cheese, mustard
powder and cheeses. Mash together really
well. Season with salt and keep warm, or
Monday Tuesday Wednesday Thursday Friday Saturday Sunday reheat in the microwave with the gravy
when the sausages are done. Serve with
1 2 3 4 5 6 peas, if you like.
BBC Good Food Show

Scotland in Glasgow,
4-6 November Bonfre Night
7 8 9 10 11 12 13
BBC Good Food London

and BBC Good Food
Bakes & Cakes Show at
Olympia, London,
11-13 November Remembrance Sunday
14 15 16 17 18 19 20
Hotpoint Direct
Flame Hob
Lisa’s #hothack: Making
21 22 23 24 25 26 27 caramel for a dessert? Make
extra to serve with cakes or
ice cream as you fancy.
BBC Good Food Show

Birmingham at the
NEC Birmingham,
24-27 November
Thanksgiving, USA
28 29 30

St Andrew’s Day
Bank Holiday, Scotland
Boozy brownie trife
A naughty chocolate version of a
traditional trifle, and so easy to make.
EASY
SERVES 10-12 PREP 25-30 mins COOK 5-10 mins
500ml pot ready-made chilled custard

(look for one with real vanilla)
100g/4oz dark chocolate, broken
into pieces
400g/14oz shop-bought chocolate
brownies
3 tbsp coffee
100ml/31/2f oz Irish cream liqueur, plus
1 tbsp extra for soaking the brownies
121g bag Maltesers
25g/1oz icing sugar
1 Put the custard and chocolate in a

saucepan. Gently heat, stirring, until the
chocolate has completely melted into the
custard. Cover the surface with cling flm to
stop the custard forming a skin, then cool.
2 Sit the brownies in a trife bowl and mix
together the coffee with the 1 tbsp Irish
cream liqueur. Drizzle all over the brownies.
Use a rolling pin or saucepan to gently bash
the bag of Maltesers a few times to crush
a little, then sprinkle about three-quarters
over the brownies. Spoon the cooled
chocolate custard all over the top, then
cover and chill.
3 Make the fnal layer by combining the
cream and 100ml Irish cream liqueur in
a bowl. Sift over the icing sugar, then whip
until soft peaks form. Cover and chill until
you’re ready to serve.
4 To serve, give the cream a quick mix,
then spoon on top of the chocolate custard.
Scatter over the last few crushed Maltesers
to decorate.
December 2016
1 2 3 4
BBC Good Food

Festive Fayre at
Hampton Court,
London, 2-4 December
5 6 7 8 9 10 11
BBC Good Food

magazine on sale
12 13 14 15 16 17 18
Hotpoint
Openspace Oven
Lisa’s #hothack: When making
19 20 21 22 23 24 25 a Pavlova, make extra meringue
for a Christmas Eton Mess.
Mix with clementines and
pomegranate for a seasonal
twist on a classic.
Christmas Day
26 27 28 29 30 31

Bank Holiday, UK & BBC Good Food bbcgoodfood.com/hotpoint-hothacks
Boxing Day Republic of Ireland magazine on sale New Year’s Eve
2016 Calendar
JANUARY FEBRUARY MARCH
Ham, turkey & sprout pie Champagne & raspberry possets Double choc hot cross buns
APRIL MAY JUNE
Thai fried prawn & pineapple rice Asparagus pancakes with smoked salmon Strawberry & cinnamon streusel bars
JULY AUGUST SEPTEMBER
Fig & Serrano ham picnic bread Beef skewers with chimichurri rice salad Lemon roast chicken with chorizo stuffng
OCTOBER NOVEMBER DECEMBER
Pear drizzle cake Bangers with Welsh rarebit mash Boozy brownie trife
Recipes and food styling SARAH COOK | Photographs ALEX LUCK | Styling REBECCA WILLIAMS
Editor Gillian Carter Deputy editor Elaine Stocks Art director Jonathan Whitelocke Art editor Rachel Bayly Designer Todd Slaughter Chief sub-editor Art Young
Head of production Koli Pickersgill Production manager Kate Gristwood This calendar is available with the November 2015 issue of BBC Good Food magazine. Not to
be sold separately. BBC Good Food magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company Limited. Printed at Ancient House Press.

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THE UK’S BEST-SELLING

FOOD MAGAZINE 101 fabulous

Paul & Alex

new recipes and plenty of practical know-how.

These get my ‘offce present’ vote – or encourage

Enjoy all your Christmas cooking.

Gillian Carter, Editor

NOVEMBER 2015 bbcgoodfood.com 3

Contents November 2015

NOVEMBER 2015 bbcgoodfood.com 5

Everyday Every month READER

6 bbcgoodfood.com NOVEMBER 2015

M    .

Sides & sauces Poultry

NOVEMBER 2015 bbcgoodfood.com 9

seasoning and serving beginners. main course; 150 calories or

a recipe healthier – such as pastry. of fruit and/or veg contained

10 bbcgoodfood.com NOVEMBER 2015

and win an iPad Mini!

Every year, we carry out research on behalf of BBC Worldwide that

This research is important, and is used by BBC Worldwide and the

12 bbcgoodfood.com NOVEMBER 2015

14 bbcgoodfood.com NOVEMBER 2015

I’m the condiment queen at Christmas, and

I have a new recipe that is now

Nothing says Christmas treat to me

Not the plant but my

NOVEMBER 2015 bbcgoodfood.com 15

classic as Christmas specials

NATIONAL TREASURES endowing them to the Trust. Eccentric and

NOVEMBER 2015 bbcgoodfood.com 17

NOVEMBER 2015 bbcgoodfood.com 19

traditional day for Christmas baking

Midwinter candle cake, p27

20 bbcgoodfood.com NOVEMBER 2015

NOVEMBER 2015 bbcgoodfood.com 21

22 bbcgoodfood.com NOVEMBER 2015

NOVEMBER 2015 bbcgoodfood.com 23

24 bbcgoodfood.com NOVEMBER 2015

NOVEMBER 2015 bbcgoodfood.com 25

Three ways to decorate your cake

2 Sparkly bauble cake

NOVEMBER 2015 bbcgoodfood.com 27

3 Sparkling snowfetti cake

SERVES 15-20 TAKES 1 hr plus drying

20cm/8in Christmas cake, covered

1 Make the icing by mixing the egg white

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+ All Natural, Hand-crafted

+ Slow-aged Born in Switzerland in 1115.

Cheeses from Switzerland.

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Venison sausage &

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