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Britain’s biggest-selling food magazine
Christmas 2019
100+ recipes Christmas 2019 Spiced ginger-glazed ham • Spinach tart with cheesy pastry • Caramelised apple parfait with toffee sauce
all you need for
Christmas
BIG DAY CHOICES
: 3 turkey showstoppers
: Tom Kerridge’s porchetta
for a crowd : Crispy onion beef fillet
magıcal Make our :
white forest traybake
Easy spiced sponge with quick cherry filling topped with homemade ginger biscuits
EASY VEGGIE SIDES
:Sage & onion
Yorkshire puds :Apricot & pistachio stuffing : Lemon & garlic roast potatoes :Cheesy sprout gratin
7
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MAKE-AHEAD DESSERTS
7
:
Mary Berry’s pear pavlova : Christmas meringue pies : Chocolate orange trifle :
:
7
7
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Welcome to
28 Nov-1 Dec, Birmingham NEC Kick-off the season at the BBC Good Food Show Winter. Gather family and friends to watch live demos from your favourite chefs, find recipe inspiration and start your holiday shopping. Turn to page 96 for more info.
Christmas
It’s here and it’s a beauty! Full of festive sparkle, the bumper Christmas issue has more than 100 recipes, 50 gift ideas for food lovers (p181) and the best of 200 supermarket buys – all blind-tested – in our most comprehensive Christmas Taste Awards ever (p150). FREE THIS We start celebrating early at Good * MONTH Food – we want the comfort and joy Our 12-month seasonal of the holiday season to last as long recipe calendar for 2020. as possible. From Stir-up Sunday (p104) in November through to Tom Kerridge’s Boxing Day porchetta (p74), you’ll find inspiration for your get-togethers with family and friends. Tune in to the BBC Good Food Podcast’s Christmas special, meet & FREE NEXT MONTH* the Good Food team at the Show 24-page (p96) and crack open the fizz in Winter Collection our Wine Club’s festive box (p118) – Christmas starts here! COOK THE COVER p21 With season’s greetings from RECIPE all the Good Food team. Anna Glover
PHOTOGRAPH
LISTEN TO THE NEW BBC GOOD FOOD PODCAST
*Not available with international editions
Chef Tom Kerridge and food writer Rosie Birkett share tips and recipes in our new weekly chat with Orlando Murrin. Listen via Acast, iTunes, Spotify or wherever you listen to podcasts. See p76 for more.
Tom Regester FOOD STYLIST
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SUBSCRIBE TODAY! With our special Christmas offer, you’ll get 12 issues of BBC Good Food Magazine for only £39.99, plus a Cooks Professional food processor worth £99.99! See page 50
CHRISTMAS 2019 bbcgoodfood.com 3
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The Beauty Of Change continues. All-New Focus Active Crossover with SUV styling, raised ride height and intelligent drive modes.
Model shown is an All-New Focus Active X Estate 1.0T 125PS Petrol Manual with optional LED Headlights and Convenience Pack. Fuel economy mpg (l/100km): Combined 45.6 (6.2). *CO2 emissions: 111g/km.
Figures shown are for comparability purposes; only compare fuel consumption and CO 2 figures with other cars tested to the same technical procedures. These figures may not reflect real life driving results, which will depend upon a number of factors including the accessories fitted, variations in weather, driving styles and vehicle load. *There is a new test used for fuel consumption and CO2 figures. The CO2 figures shown, however, are based on the outgoing test cycle and will be used to calculate vehicle tax on first registration.
SEARCH: FOCUS ACTIVE
Inside
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createyour ownmix& matchmenu page 11
CHRISTMAS 2019 98
UPDATE 12
Festive trends, news, low-alcohol cocktails and recipes from Rick Stein and the Hairy Bikers
103
Step-by-step guide to making our white choc and cherry cover star cake
EASY
CHRISTMAS CHOOSE YOUR TURKEY
34
VEG CROWD-PLEASERS
39 47 52 58 62 64 68 74 82 84 89 181
Three ways to serve your Christmas main
Showstopping meat-free centrepieces for veggies PICK & MIX SIDES
Classic trimmings that everyone can enjoy
202 12
Finishing touches you can prepare in advance
Two takes on a classic
CHEESE COMPANIONS
124
Use our handy shopping list to make waste-free meals
131
DIET PLAN
133 137
FAMILY FAVOURITES
141 144
158
Build a better cheeseboard with easy chutneys FESTIVE BITES Easy starters for dinner parties SALMON STARS Diana Henry’s salmon mains FESTIVE FEAST Tom Kerridge’s Christmas menu TOMMY’S TWIST A festive beef fillet for the big day
Warming quinoa chilli with avocado & coriander Classic dishes made lighter HEALTHIER LUNCHES
Easy midday meals
BEST OF NOVEMBER
Rosie’s walnut recipes
SEASONAL HIGHLIGHTS
How to make the most of this month’s produce
OPINION 149
BEST OF THE BRUNCH
158 163
HOMEMADE PRESENTS
165
Sweet and savoury options for a special breakfast Make-ahead treats the kids can help bake and give 50 FOODIE GIFTS Your Christmas shopping sorted
SHOP-AHEAD PLAN
� SEASONAL
WOW-FACTOR PUDS
TOP TRIFLES
� MIDWEEK
� HEALTH
MAKE-AHEAD SAUCES
End your dinner on a sweet note with these desserts
12-PAGE SPECIAL
All the tips, tricks and timings you need to have a stress-free Christmas
A MAGICAL BAKE
28
sparkling Olaf cake for Disney’s Frozen fans
COOKING SKILLS
COVER STORY 21
WINTER BAKING A snowy,
166
93
CHRISTMAS TASTE AWARDS
Find out who came top in our supermarket taste test EMMA FREUD
Cooking for Mary Berry
RETHINK FESTIVE FOOD
Tony Naylor on eating what we love at Christmas THE JOY OF SHARING
Joanna Blythman’s take on eating together TOP BOTTLES
Victoria Moore’s pick of wines to gift and serve
CHRISTMAS 2019 bbcgoodfood.com 5
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Why you can trust
EVERY ISSUE 9 50
RECIPE INDEX Where to find
57 95 96 147
all the recipes in this issue SUBSCRIBER CLUB Exclusive offers, events and competitions FESTIVE DAY OUT Foodies are in for a treat at Hampton Court READER EVENT Join us for dinner at The Cinnamon Club
56
GOOD FOOD SHOW
See top chefs cooking live NEXT MONTH A preview of our December issue YOUR FEEDBACK
201 Share your views and photos 5 INGREDIENTS 202 JUST Spiced ginger-glazed ham
BBC Good Food is the UK’s No 1 food lifestyle media brand. We are passionate about food and cooking. While recipes are at the heart of what we do, we are committed to helping you to have the best food experience you can, whether you’re shopping for food, in your kitchen or eating out in the UK or abroad. This is what we promise… Biggestandbest We’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, outspoken columnists – are experts in their fields. Meet us at the UK’s biggest food shows (visit bbcgoodfoodshow.com for dates and details). Our best-selling cookbooks feature our trusted recipes – you’ll find these in bookshops. Recipesforeveryone There are 70 new recipes in every issue – that’s more than any other food magazine in Britain. We always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when you want to take your skills up a notch. Look out for our regular easiest-ever recipes.
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Mincemeat lattice tart, p15
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How to use seasonal walnuts, p141
BBC GOOD FOOD SHOWS
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For tickets: 0844 581 1354 For show enquiries: 020 3405 4286 bbcgoodfoodshow.com
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Cooking for Mary Berry, p158
Independentandrespected As you’d expect from a BBC brand, we are impartial and independent, so you can trust our advice and recommendations on everything from restaurants and wine to kitchen gadgets and more. We encourage your input on your local finds, and appreciate your feedback on our recommendations. Foodisourpassionandpleasure We take food seriously, but we also believe it’s a pleasure to be enjoyed, whether cooking for the family, trying an unfamiliar ingredient, buying new products or eating out. We share our food discoveries and adventures with you – and love you to share the same with us on Facebook, Twitter, Instagram and Snapchat.
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Waitrose & Partners No.1 Dry Aged Sirloin of Beef Roasting Joint Rubbed with French wet salt, sea salt and three types of pepper, and served WdcZ"^c[dgVbdgZ^ciZchZåVkdjg#
Waitrose & Partners No.1 Dry Aged Sirloin of Beef Roasting Joint per kg, £29.99/kg. Selected stores. Subject to availability. Minimum online spend applies. Prices may vary in Channel Islands, Little Waitrose & Partners and concessions. Serving suggestion shown.
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INSTANT RECIPE FINDER RECIPE KEY
Vegan
Vegetarian
BREAKFAST & BRUNCH Beetroot & berry smoothie 146 Cured salmon build-your-own bagel board 86 Stuffed mince pie pancakes 106 Twisted spiced bread with honey & tahini butter 86
Low cal
Low fat
Gluten free
Suitable for freezing
CHRISTMAS DAY
Apricot & pistachio stuffing 40 Brown sugar & spice-glazed turkey with candied carrots 28 Cheesy sprout gratin 44 Cider-braised cabbage wedges 40 Creamy brioche bread sauce 48 Crunchy parsnips 40 MEAT Crushed roots with walnut & mace Ale-glazed beef fillet with a crispy butter 44 onion crust 82 Herb-buttered baby carrots 44 Cheat’s sausage larb 128 Lemon, garlic & bay roast potatoes 40 Chorizo & red cabbage tacos 127 Mini nut roasts with candied Festive porchetta 76 carrots 36 Polenta with chorizo Mulled cranberry & apple & poached eggs 124 sauce 48 Sausage & fennel Sage & onion Yorkshire risotto 128 puddings 44 Spiced ginger-glazed Spinach madeleine tart ham 202 with cheesy pastry 37 Swedish meatballs Squash & chestnut crackers 36 in this issue 134 Turkey crown kiev 32 Wild mushroom, port & thyme FISH turkey wellington 30 Charred veg & tuna niçoise with Wild mushroom & madeira gravy 48 creamy kefir dressing 138 CANAPES, SNACKS Hole in the Wall salmon stuffed & STARTERS with ginger & raisins 70 Black pudding-stuffed dates 114 Lightly smoked salmon fillets with Caesar pitta 138 dill-pickled vegetables, crème Chorizo & chickpea soup 145 fraîche & salmon roe 71 Prawn fried rice 134 Gorgonzola, radicchio & walnut pasta 142 Spaghetti puttanesca 126 Mincemeat & cheese toasties 107 Potted ham 109 Swedish smoked salmon Rainbow prawn cocktails 66 & spinach gratin 72 Roasted roots & sage soup 138 POULTRY Spiced honey-glazed halloumi Creamy curried chicken & rice soup 126 & fig salad 66 Healthy tikka masala 134 Swede pasties 145 Partridge with drunken potatoes 115 Truffled mushroom pâté 66 Roast chicken with fennel & olives 125 Warm goat’s cheese with cream Roast spiced duck with plums 115 & walnuts 14 Slow-cooked goose 115 Whisky & nut camembert 66 Turkey rice pot 109
101 recipes
VEGETARIAN MAINS Quinoa chilli with avocado & coriander 139 Squash & pesto pasta 134
SIDES, SAUCES & EXTRAS Beetroot, grape & apple relish 63 Cheesy chard gratin 144 Chicken salt 111 Chipolata & sage pigs in blankets 114 Classic pigs in blankets 114
This magazine is published by Immediate Media Company Limited under licence from BBC Studios © Immediate Media Company Limited, 2019. BBC Good Food provides trusted, independent advice and information that has been gathered without fear or favour. When receiving assistance or sample products from suppliers, we ensure that our editorial integrity and independence are not compromised by never offering anything in return, such as positive coverage, and by including a brief credit where appropriate. We make every effort to ensure the accuracy of the prices displayed in BBC Good Food. However, they can change after we go to print. Please check with the appropriate retailer for full details. Printed by Walstead Southernprint in the UK. Text paper Novapress, supplied by StoraEnso from Veitsiluoto Mill in Finland. Immediate Media is working to ensure that all of its paper is sourced from well-managed forests. This magazine is printed on Forest Stewardship Council® (FSC®) certified paper. This magazine can be recycled, for use in newspapers and packaging. We abide by IPSO’s rules and regulations. To give feedback about our magazines, visit bbcgoodfood.com, email [emailprotected] or write to Christine Hayes, Immediate Media Company Limited, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT.
index
make it, snap it, post it
Festive spice 111 Feta, beetroot & pomegranate salad 138 Honeyed apricots with thyme 63 One-pan pigs-in-blanket beans 76 Pigs-in-blankets Christmas stuffing balls 114 Refried roast potatoes 109 Roasted hispi cabbage with garlic & chilli crumb 76 Shaved celeriac, apple & walnut salad 142 Sticky fig & port chutney 63 Veggie pigs in blankets 114 Walnut & chocolate spread 142
COCKTAILS & DRINKS
Christmas gin 111 Espresso shrub martini 12 Mojito cooler 13 Pomegranate & vermouth mulled wine 13
BAKING & DESSERTS
Caramelised apple parfait with cinnamon toffee sauce 78 Chocolate orange cookies 94 Christmas meringue pies 54 Christmas rocky road 90 Cinnamon swirl mince pies 107 Elf & Santa cupcakes 93 Esther’s retro trifle 60 Festive ginger biscuits 22 Jamaican ginger sponge pudding 54 Jammy star cookies 91 Make & mature Christmas cake 105 Melt-in-the-middle espresso martini brownies 55 Mincemeat cookies 106 Mincemeat lattice tart 15 Miriam’s chocolate orange-tini trifle 60 Next level yule log 112 Olaf’s snowflake & sparkle madeira cake 98 Pear & ginger pavlova 161 Quick mincemeat Christmas pudding 104 Snowflake pretzels 92 Spiced walnut cake with pomegranate molasses frosting 142 Traditional mincemeat 104 MAKE OUR COVER RECIPE White forest Christmas tree traybake 22 Winter berry & white chocolate pots 56
BBC Good Food magazine is available in both audio and electronic formats from National Talking Newspapers and Magazines. For more information, please contact National Talking Newspapers and Magazines, National Recording Centre, Heathfield, East Sussex TN21 8DB; email [emailprotected]; or call 01435 866102. If you are enquiring on behalf of someone who has trouble with their sight, please consult them first.
CHRISTMAS 2019 bbcgoodfood.com 9
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CE L E BRAT I NG T HE TA S TE S OF THE NATION
A delicious selection of our most loved chocolates, proudly crafted in the UK.
In store today Visit us at thorntons.co.uk
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Create your perfect
festive menu Dinner party with friends
Lightly smoked salmon with dill-pickled vegetables, p71
Ale-glazed beef fillet with a crispy onion crust, p82
Sunday lunch spread
Stuffed salmon, p70
Sage & onion Yorkshire puddings, p44
Herb-buttered carrots, p44
Spiced ginger ham, p202
An easy starter and a dig-in dessert means more time for you to perfect the crackling and carve the porchetta
Festive porchetta, p76
Christmas meringue pies, p54
Prep the fish and ham before heading out for a walk, then serve buffet-style
Feed a crowd
Rainbow prawn cocktails, p66
An impressive spread to wow your guests
Retro trifle, p60
Cheese & chutneys, p62
Christmas Eve
Get ahead with this easy, cheesy spinach tart, then enjoy a magical meringue dessert
Spinach madeleine tart with cheesy pastry, p37
Pear & ginger pavlova, p161
Turn to page 27 for mains, starters, sides and more for the big day CHRISTMAS 2019 bbcgoodfood.com 11
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Update
This month’s festive food news, trends, ideas from the Hairy Bikers and Rick Stein, and the best food Advent calendars compiled by KEITH KENDRICK and ANNA LAWSON
Cocktail hour Three of our favourite seasonal drinks, made lower in alcohol recipes MIRIAM NICE photograph MELISSA REYNOLDS-JAMES
A ‘shrub’ is a syrup, usually made with fruit, sugar and vinegar. This one uses coffee, taking the place of the standard coffee liqueur. Using a sweet-sharp shrub makes a drink taste stronger than it is. SERVES 2 PREP 10 mins plus chilling EASY V
Enjoy drinks with less alcohol but plenty of cheer
12 bbcgoodfood.com CHRISTMAS 2019
For the coffee shrub 100ml strong black coffee or espresso, or use instant espresso powder 50g golden caster sugar 50g balsamic vinegar For the cocktail ice 50ml coffee shrub (see above) 30ml vodka
50ml strong black coffee or espresso, or use instant espresso powder For the garnish 4 coffee beans 2 cardamom pods
1 To make the coffee shrub, pour the coffee or espresso into a jug with the sugar. Stir to dissolve, then leave the mixture to cool completely before adding the vinegar. Transfer to the fridge and chill until needed. Can be made up to a day ahead. 2 To make the cocktail, put two martini or small coupe glasses in the fridge to chill until cold. 3 Half-fill a cocktail shaker with ice, then add 50ml of the coffee shrub, the vodka and coffee or espresso. Shake really well, until the outside of the shaker feels cold, then strain into the chilled glasses. Top each with two coffee beans and a cardamom pod. GOOD TO KNOW vegan • gluten free PER SERVING 135 kcals • fat 0.1g • saturates 0.1g • carbs 16g • sugars 14g • fibre none • protein 0.2g • salt 0.04g
Shoot director GARETH JONES | Food stylist ESTHER CLARK | Stylist JENNY IGGLEDEN
Espresso shrub martini
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Pomegranate & vermouth mulled wine
I often add fruit juice to mulled wine; in this version, I’ve gone heavy on the juice, but the addition of vermouth keeps it grown-up and stops it becoming too sickly-sweet. SERVES 6 PREP 5 mins COOK 10 mins EASY V
500ml carton pomegranate juice (100% juice, not ‘juice drink’) 100ml red vermouth 200ml red wine
2 oranges, sliced, plus extra to garnish 2 tsp honey 1 cinnamon stick 4 cloves 4 allspice berries
1 Put everything in a large saucepan set over a low heat and stir to melt the honey. Simmer gently for 10 mins. 2 Taste for sweetness, then strain into heatproof glasses and garnish with extra orange slices to serve.
Mojito cooler
A lime shrub provides the base of this drink. The complexity of the shrub means you can add far less rum to the mix, but without compromising on taste. SERVES 6 PREP 10 mins plus at least 1 hr infusing and chilling EASY V
For the shrub 4 limes, juiced and zest pared into strips 5 mint sprigs 100g golden caster sugar pinch of ground cinnamon 1 /4 tsp vanilla paste 100ml white wine vinegar
50ml white rum For the cocktail 4-5 mint sprigs, leaves picked, plus extra sprigs to garnish 1 lime, chopped ice 600ml sparkling water, plus extra to serve
1 Put the lime juice in a large jug and top up with water until you have 200ml liquid. Add the zest and mint, then stir in the sugar, cinnamon and vanilla paste. Cover and leave to infuse in the fridge for at least 1 hr or overnight. Stir well to make sure the sugar has dissolved, then strain into a clean 1.5-litre jug and stir in the vinegar and rum. Chill until ready to use, or for up to 12 hrs. 2 To make the cocktail, stir in the mint leaves, lime pieces and a generous handful of ice. 3 Top up with 600ml sparkling water and pour into tall glasses with more ice, adding a little more sparkling water, if you like. Garnish with mint sprigs to serve. GOOD TO KNOW vegan • gluten free PER SERVING 89 kcals • fat none • saturates none • carbs 17g • sugars 17g • fibre 0.1g • protein 0.1g • salt 0.01g
GOOD TO KNOW gluten free PER SERVING 92 kcals • fat 0.1g • saturates none • carbs 12g • sugars 12g • fibre 0.1g • protein 0.3g • salt 0.01g
CHRISTMAS 2019 bbcgoodfood.com 13
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BBC chefs Festive dishes from the stars of BBC Good Food’s Winter Show, Rick Stein and The Hairy Bikers
Rick’s stunning starter
Easy, quick and delicious, an ideal dinner party dish from Rick Stein
Warm goat’s cheese with cream & walnuts (chèvre chaud à la crème) I love having people round for get-togethers over Christmas, but if I’m doing a starter, I like to keep them incredibly simple – there’s enough cooking to do as it is. This is just that. All you do is layer up slices of goat’s cheese in ramekins, add seasoned crème fraîche, sprinkle with chopped walnuts and bake. The tartness of the cheese and crème fraiche served with crisp apple slices is a fabulous combination. SERVES 4 as a starter PREP 5 mins COOK 20 mins EASY V
15g butter, for the ramekins 200g goat’s cheese log, cut into 12 slices 200g full-fat crème fraîche 15g walnuts, chopped 1 tsp chopped flat-leaf parsley To serve 2 apples, cored and finely sliced slices of crusty bread
1 Heat the oven to 200C/180C fan/ gas 6. Butter four ramekins, then put 3 slices of goat’s cheese in the base of each one. Season the crème fraiche with 1/2 tsp salt and plenty of black pepper and pour it over the cheese, dividing it equally between the ramekins. 2 Top with more pepper and the walnuts, then put on a baking tray and bake for 15-20 mins. Garnish with the parsley and serve with crisp apple slices and crusty bread. GOOD TO KNOW gluten free PER SERVING 403 kcals • fat 39g • saturates 25g • carbs 2g • sugars 2g • fibre 0.2g • protein 12g • salt 0.8g
Recipe adapted from Rick Stein’s Secret France (£26, BBC Books). Photographs © James Murphy. Rick’s new series, Rick Stein’s Secret France, starts on BBC Two in November (see right for more).
28 Nov-1 Dec, Birmingham NEC See Rick and the Hairy Bikers cooking live at the Good Food Show Winter. Turn to page 96 for more info.
14 bbcgoodfood.com CHRISTMAS 2019
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update
Si & Dave’s festive pud An inspired alternative to the traditional mince pie from Hairy Bikers Si King and Dave Myers Mincemeat lattice tart
We love a mince pie but we think this is even better – the surprise disc of marzipan inside makes it that bit special. It’s our version of an Austrian favourite called linzer torte. Use a metal tart tin, rather than a ceramic one, and heat up a baking tray to put it on so the underside cooks well. SERVES 6-8 PREP 25 mins plus chilling COOK 40 mins MORE EFFORT V
200g marzipan 500g mincemeat (check the label if you’re vegetarian) milk, for glazing icing sugar, for dusting For the pastry 150g plain flour, plus extra for dusting 150g ground almonds 150g caster sugar 150g chilled butter, cut into cubes 1 egg, beaten
1 First, make the pastry. Put the flour, almonds, sugar and butter in a food processor and whizz until you have fine crumbs. Add a pinch of salt and the egg and blitz again until it forms a ball of dough. Tip it onto your work surface and bring it together into a smooth dough – it will be very soft – then wrap it in cling film, pressing down to slightly flatten. Chill for at least 30 mins. 2 Heat the oven to 180C/160C fan/ gas 4 and put a baking tray in the oven to heat up.
3 Remove the pastry from the fridge and divide it into one-third and two-thirds. Dust your work surface with flour and roll out the larger piece of pastry to line a 25cm flan tin, or push it into the tin evenly using your hands. Dust your work surface with more flour and roll out the marzipan into a round that will fit inside the pastry. Cover the marzipan with the mincemeat. 4 Heavily dust your work surface with flour, roll out the remaining pastry and cut it into strips. Use it
to make a lattice design on top of the mincemeat. Or cut out different shapes such as stars and use them to cover most of the mincemeat. Brush the pastry with milk. 5 Place the tart on the baking tray in the oven and bake for 35-40 mins, or until the pastry is crisp and golden brown. Leave to cool for 10 mins before removing from the tin. Dust the tart with icing sugar and serve hot or cold, with cream. PER SERVING (8) 688 kcals • fat 33g • saturates 11g • carbs 88g • sugars 73g • fibre 2g • protein 10g • salt 0.4g
Recipe adapted from The Hairy Bikers’ British Classics by Si King and Dave Myers (£22, Seven Dials). Catch up on Si and Dave’s recent BBC Two series Hairy Bikers: Route 66 on BBC iPlayer.
TV editor’s picks What’s cooking on the BBC this month RICK STEIN’S SECRET FRANCE Rick steers clear of the well-worn culinary hotspots and tourist eateries in his new series with a personal road trip from northern Normandy to southern Roussillon via Provence, Champagne, Alsace, Jura, Auvergne and Périgord. Starts in November on BBC Two.
MASTERCHEF: THE PROFESSIONALS If you’re settling down in front of the TV with a spag bol, now’s the time to feel inadequate as 48 ambitious chefs seek to impress Marcus Wareing, Monica Galetti and Gregg Wallace with fancy jus and fondant spuds. Seven weeks of intense challenges begin in November on BBC Two. Kathryn Custance
Ready Steady Cook is back in the new year with new host Rylan Clark-Neal. If you and a friend or relative would like to be one of the competing pairs, go to bbc.co.uk/ showsandtours/ takepart. Applications close on Friday 20 December.
CHRISTMAS 2019 bbcgoodfood.com 15
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Anna’s food picks This month’s latest shopping inspiration from food & reviews writer Anna Lawson Pukka night-time latte £5, Tesco For a healthier but just as comforting alternative to hot chocolate, this nighttime latte contains soothing cinnamon, lavender and camomile. Mix with warm almond milk for the best results. Gü Heavenly Hot Puds sticky toffee pudding £3.30 (pack of 2), Morrisons When there’s a Christmas pudding hater at the table and you need a luxurious dessert alternative pronto, these comforting, sticky toffee puds heat in the microwave in 30 seconds!
My must try
Turner & Hardy feisty spiced tomato juice (750ml), £3.25, Sainsbury’s Made with Isle of Wight tomatoes, this fresh, spiced tomato juice is delicious on its own or in a bloody mary.
Myrtle’s Kitchen Christmas chutney (220g), £4, myrtleskitchen.co.uk Like Christmas in a jar, this punchy apple and date chutney is great with cheese or a festive ham.
Farrington’s Mellow Yellow oak-smoked rapeseed oil £4.50, Ocado Try this satisfying, aromatic rapeseed oil to easily add natural smoked flavour to roast potatoes, roast meats, or in dressings.
Peter’s Yard smoked chilli sourdough flatbreads £2.45, Waitrose & Partners Perfect for dunking into hummus or serving with a cheeseboard, these crunchy crispbreads have a slight chilli heat and sourdough taste.
I’m loving Charcuterie crisps We’ve noticed a rise in meaty snacks, with jerky and biltong gaining popularity in the last few years – Ocado reported a 74% increase in biltong sales in 2018. But, for those who aren’t keen on the chewy texture, there’s an exciting new snack on the block: charcuterie crisps. Launched this summer by M&S, these super-crispy, salty snacks are made by airdrying thin slices of cured meat (salami, chorizo and serrano ham) until they’re as crunchy as potato crisps. They make great party nibbles with drinks.
FREE goody bag with GF Eats Out
Our GF Eats Out events celebrate the British restaurant scene (this time, it’s dinner at The Cinnamon Club – see p95) and, at each event, we give away a goody bag containing different products, worth £30.
16 bbcgoodfood.com CHRISTMAS 2019
of the best premium mixers
Franklin & Sons flavoured tonic waters (4 x 200ml), £3.50, Co-op Four very different but equally tasty tonic waters, these can be enjoyed on their own, or each pair well with different spirits. We love the rosemary & black olive, which works excellently with sherries and Mediterranean-style gins. Merchant’s Heart hibiscus tonic water (200ml), £1.30, Sainsbury’s Fruity and floral (but not overwhelmingly so), this delicate mixer makes a refreshing, booze-free tipple on its own, or pair with white rums or citrussy gins. Sekforde mixer for tequila & mescal (500ml), £1.95, Waitrose & Partners Not for drinking on its own, this has been cleverly devised with prickly pear and cardamom to complement the gentle sweetness of agave-based spirits.
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update
Trending now What’s hot this Christmas
Foodie baubles photograph MELISSA REYNOLDS-JAMES | Illustration GEORGE BLETSIS
Put down that tinsel! The trend for foodand-drink-themed baubles, which began to take hold last Christmas, has exploded this year. From a lobster to peanut butter, pick your favourite and deck the halls (or your tree) with foodie baubles.
y Burrito bauble £15, conranshop.co.uk y John Lewis & Partners Traditions Fry-Up bauble £7, John Lewis & Partners y Glass peanut butter decoration £8, Paperchase y Caviar decoration £22, rajtentclub.com/shop y Handmade embroidered lobster decoration £5.99, oxfam.org.uk/shop/sourced-by-oxfam y Kale leaf decoration £18, Selfridges y Christmas garlic-shaped bauble £5, sassandbelle.co.uk y Croissant bauble £11.95, libertylondon.com y Ice cream Christmas bauble £3, neon-sheep.com y Lemon ornament £12, Petersham Nurseries y Christmas Noir Gin Glass £4, Sainsbury’s
W Boozy crackers
It seems we may have tired of getting a plastic comb that we’ll never use in our crackers. This year, it’s all about finishing your meal with a shot of booze. You’ll find crackers filled with gin, Baileys and more on sale this season.
W Sustainable
kitchen gifts
This year’s biggest trend in gifting for foodies is sustainable kitchenware, including reusable water bottles and bamboo lunchboxes (p183) and cling film alternative, beeswax wraps (p108).
W Extreme pigs
in blankets
The classic Christmas staple has been transformed. We’ve seen a vegan version (mushroom sausages wrapped in vegan bacon) at Sainsbury’s, and a yardlong pig in blanket at Lidl.
CHRISTMAS 2019 bbcgoodfood.com 17
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Best alternative Advent calendars
Find more of our top Advent calendar picks on bbcgoodfood.com.
For a quirky countdown to Christmas BEST EVERYDAY Bonne Maman Advent calendar As Advent calendars are usually opened first thing in the morning, this jam-filled one makes a lot of sense! Behind each door of this red-and-white calendar is a generous-sized pot of jam, in flavours such as cherry & blackberry and purple fig & cinnamon – great for your breakfast porridge. £23.99, bonnemaman.co.uk
LOCAL FOOD HEROES
BEST FOR GIN LOVERS Cambridge Distillery 12 days of outstanding gin This calendar really stood out – the box is lovely (we’d reuse it to store jewellery) and the gins inside are also excellent. Each drawer contains a 5cl gin, in classic and flavoured varieties such as smoked or truffle. You’ll also get a gin glass and serving suggestions. £79.99, cambridgedistillery.co.uk
BEST WILDCARD The Spicery 12 curries of Christmas Advent calendar The festive period can be heavy on sweet treats, so this spice-filled calendar brings a welcome change. Each door opens to reveal a spice blend and recipe for a curry from around the world. £29.95, Ocado
BEST FOR SWEET SNACKERS Joe & Seph’s gourmet popcorn Advent calendar The doors of this fold-out calendar each contain a different pack of flavoured popcorn – our favourite is the new speculoos variety. £25, Debenhams
BEST BLOW-OUT BUY PlayinChoc Advent calendar This calendar is as much a gift for the family as it is a countdown. Inside are organic, dairy-free chocolates, 3D puzzle toys and fun fact cards to keep everyone entertained. Plus, it’s all made using recycled, recyclable, compostable materials. £55*, Ocado
Handcrafted treats We shine the spotlight on the best food producers from the BBC Good Food Shows The Sawley Kitchen (sawleykitchen.co.uk) is a family-run bakery in Ripon, North Yorkshire that makes handbaked biscuits, meringues and all-butter shortbreads. Nicky and Robin Jaques started baking in 2011 as a sideline to the pub they ran. Now it’s their focus, and they supply to luxury hotels such as The Ritz and York’s Grand Hotel. Favourites include fruit Shrewsbury biscuits and ginger thins, but rhubarb & custard shortbread is their best seller. ‘Customers say it tastes like rhubarb & custard sweets, and often ask how it’s made – but that’s a well-kept family secret!’ @sawleykitchen Find them at the BBC Good Food Show Winter – see below. Katy Truss
More from Good Food
18 bbcgoodfood.com CHRISTMAS 2019
Christmas 2019
On your tablet Download our interactive app at the Apple App Store. Good Food how-to videos Sharpen your cookery skills with our videos. Find over 200 at bbcgoodfood.com/ feature/videos.
Visit the Show Enjoy a fabulous day out at the BBC Good Food Show Winter on 28 Nov-1 Dec. See p96 for more. Readers save 20% on tickets!
*Price subject to change
Good Food’s Vegetarian Christmas Inside you’ll find ideas and menus for festive veggie mains, sides, and desserts, plus a special vegan section. On sale now, £5.99.
T C AS FE R TM IS FT I
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Learn directly from BBC Good Food pros with our brilliant courses designed to boost your cooking skills, SAVE 10% with code from just £29. BBCGFPEB Treat yourself or someone else Essential Cooking Skills this Christmas!
C
Discover one of our exciting online cookery courses today
PE
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Make Sourdough at Home
with Good Food’s Cassie Best
with Good Food’s Barney Desmazery
Book now for a place in the virtual kitchen at:
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NEFF Cooker £800
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Make our
cover star
cover star
1 cake, 2 ways to decorate
Make our magical treeshaped cake to ring the changes this Christmas. A white chocolate sponge filled with fruity compote and topped with festive decorations, it will add sparkle to your table recipe ANNA GLOVER
photograph TOM REGESTER
Serves 16
...or
e it r o u
p2 ! nd
CHRISTMAS 2019 bbcgoodfood.com 21
4
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ak
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White forest Christmas tree traybake SERVES 16 PREP 4 hrs plus 6 hrs drying and cooling COOK 1 hr MORE EFFORT V G sponges only
250g softened salted butter, plus extra for the tin 250g caster sugar 4 large eggs 225g self-raising flour 1 /2 tbsp each ground cinnamon and ground ginger 1 tsp baking powder 150g natural yogurt 1 /2 tbsp vanilla paste 50g white chocolate chips ginger biscuits, to decorate (see recipe below) For the leaves, cherries and jam 1 egg white 25g caster sugar
5-6 fresh bay leaves, washed and dried 5-6 cocktail cherries with stalks, drained 125g morello cherry jam edible glitter (optional) For the meringues 1 egg white 100g caster sugar green and red food colouring gel gold leaf and edible glitter, to decorate (optional) For the buttercream 250g softened butter 400g icing sugar 1 tbsp vanilla paste 2 tbsp milk
1 To make the frosted leaves and cherries, whisk the egg white with a fork until frothy. Tip the sugar onto a plate. Brush the egg white onto the bay leaves or dip them, then sprinkle the sugar over the leaves and half the cherries to coat. Leave to dry on a sheet of parchment for 6 hrs or until the frosting has completely dried. 2 Heat the oven to 180C/160C fan/gas 4. For the sponge, butter and line a 30 x 20cm traybake tin with parchment. Beat the butter and sugar together in a large bowl with an electric whisk until creamy. Whisk
Festive ginger biscuits
This makes more biscuits than you need, but the dough freezes well for another time, or keep wrapped in the fridge for up to a week. MAKES about 100 small biscuits PREP 30 mins plus 2 hrs chilling COOK 5 mins plus 6-7 mins per batch EASY V G unbaked dough
100g salted butter 175g dark muscovado sugar 85g golden syrup 350g plain flour,
plus extra for dusting 1 tsp bicarbonate of soda 2 tsp ground ginger
22 bbcgoodfood.com CHRISTMAS 2019
in the eggs, one by one, then sieve in the flour, spices and baking powder. Fold in the yogurt, vanilla and chocolate chips. Tip into the tin, smooth over and bake for 30-35 mins until the sponge is golden and springs back when pressed. Leave to cool in the tin for 10 mins, then turn out onto a wire rack, remove the parchment and leave to cool completely. 3 Reduce the oven to 120C/100C fan/ gas 1/2 and leave the door open briefly to make sure the temperature drops low enough. To make the meringues, whisk the egg white in a large bowl with an electric whisk, or in the bowl of a stand mixer with the whisk attachment, until stiff peaks form. Continually whisking, add the sugar, 1 tbsp at a time, until it’s completely combined. Once it’s all added, beat for another 3-4 mins until you get a stiff, shiny meringue. Transfer the mixture to two small piping bags fitted with star and round nozzles. Use a cocktail stick, knife or spoon dipped in the food colouring to paint the inside of the bags in stripes up the length, painting each bag with a different colour (see pic A, opposite) and leaving the area nearest the nozzle uncoloured, then fill with meringue. Cover a baking sheet with parchment, using a little of the meringue on the underside to stick it to the tray. Pipe blobs onto it well spaced apart to make meringue kisses – they will come out plain first (pic B). Bake for 30 mins, then turn off the oven and leave the meringues inside to cool to room temperature. Decorate them with gold leaf or glitter, if you like. 4 Press the jam firmly through a sieve to remove any large chunks and stir what’s
½ tsp ground cinnamon 1 large egg, beaten
gold shimmer and leaf, to decorate (optional)
1 Warm the butter, sugar and syrup in a pan until the butter melts. Bubble for 2 mins to dissolve the sugar, stirring frequently to prevent it burning. Sieve the flour, bicarb and spices into a bowl, add the sugar and butter mix, and beat with a wooden spoon. Crack in the egg, and beat again until you get a soft dough. Wrap and chill for 11/2-2 hrs, or until it firms up. 2 Heat the oven to 200C/180C fan/gas 6. Line a large baking sheet with parchment. Roll out the cooled dough on a lightly
left in the sieve back into the jar. Stir in a few pinches of glitter, if you like, then transfer to a piping bag fitted with a small round nozzle. 5 Beat the buttercream ingredients together using an electric whisk until you get a pale, fluffy icing. Transfer to a large piping bag with a wide, round nozzle. 6 To cut the sponge into a tree shape, first split the cooled cake into two layers using a cake cutter or serrated knife (pic C). Using a ruler or a sheet of baking parchment the same width as the cake, mark a halfway point at the top end of the cake (pic D). At the bottom end of the cake, mark it into thirds (pic E). Using these as a guide, cut squares from the bottom end of the cake, leaving a centre section for the tree stump, then cut from your middle mark at the top down to the bottom edges to create a Christmas tree shape (pic F). Use the off-cuts to make cake pops, or in trifle (p58). Carefully lift off the top sponge using a baking sheet, and pipe blobs of buttercream all over, starting from the outside edge (pic G). Chill for 20 mins to firm up. Pipe some of the jam between the buttercream blobs, except the outer edge. 7 Position the remaining cake on top (pic H), and pipe more icing blobs all over (pic I). Add the frosted leaves, frosted and plain cherries, biscuits and meringues (pic J), sprinkle a little glitter over the un-frosted cherries, and pipe on the remaining jam in blobs (pic K). Add the biscuits, putting a star at the top, and add gold leaf, if you like (pic L). Keeps, well covered in the fridge, for two-three days. PER SERVING 426 kcals • fat 21g • saturates 13g • carbs 56g • sugars 48g • fibre 1g • protein 3g • salt 0.6g
floured work surface to about 5mm thick and stamp out holly and star shapes (using 5cm cutters), rerolling any off-cuts. Bake in four batches for 6-7 mins, then leave to cool on the trays. If you don’t want to bake them all now, freeze or chill up to threequarters of the dough. Dust with gold shimmer and gold leaf, if you like. Will keep for three weeks in an airtight container. PER SERVING 31 kcals • fat 1g • saturates 1g • carbs 5g • sugars 2g • fibre 0.2g • protein 0.4g • salt 0.1g
tip
MAKE AHEAD Make the sponges, meringues and biscuits the day before, and assemble the cake on the day.
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H OW TO D EC O R AT E T H E CA K E
A
B
C
D
E
F
G
H
I
J
K
L
Turn over for how to make the round cake
CHRISTMAS 2019 bbcgoodfood.com 23
Keep the classic Christmas cake shape
...make the round cake! Divide the sponge batter between two 20cm lined cake tins and bake for 25 mins until they are risen and golden and a skewer inserted comes out clean. Cool completely. Use half the buttercream and jam to sandwich the cakes together,
then use the rest to decorate following the method from step 7 on p22, placing the bay leaves in a wreath around the edge of the cake. Decorate the sides of the cake with gold leaf or lustre, if you like. Serves 16.
24 bbcgoodfood.com CHRISTMAS 2019
28 Nov-1 Dec 2019 See our cookery team demonstrate how to decorate the cake at the Show. Go to p96 for more info.
Shoot director ELIZABETH GALBRAITH | Food stylist JULIET SEAR | Stylist SARAH BIRKS
cover star
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Touch control to ensure the perfect cup every time. With 7 temperature settings from 70°C to boiling, the sky’s the limit when making your favourite cup. Discover more at www.bosch-home.co.uk
Touch temperature control. With the Sky kettle’s TouchControl Kettle: TWK7201GB Toaster: TAT7201GB
Kettle: TWK7203GB Toaster: TAT7203GB
display, you can easily activate all functions by touching its base.
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THE SPREADABLE FOR BUTTER PEOPLE *
Real butter blended with delicious cream for great taste *slightly salted dairy spread - 70% fat
TIME FOR
the good life
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Your best ever
Christmas 2019 Serve up a magical festive feast this season with our go-to recipes for showstopping mains, moreish side dishes and make-ahead extras
In this section...
Twists on turkey Threenewideas to try, p28
Veggie mains
Meat-freecentrepieces to wow your guests, p34
Winning sides Alltheclassics and more, p39
CHRISTMAS 2019 bbcgoodfood.com 27
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Choose your turkey
Whatever turkey centrepiece you decide to cook this year – whole bird, breast or crown – we’ve got a new and inspiring recipe for you recipes BARNEY DESMAZERY photographs TOBY SCOTT
1
Brown sugar & spice-glazed turkey with candied carrots For maximum succulence and flavour, season and spice the turkey as far ahead as possible. This will ensure the meat is seasoned throughout, not just on the surface.
SERVES 8 PREP 30 mins plus chilling and resting COOK 3 hrs 30 mins-4 hrs MORE EFFORT
5-5 ½kg oven-ready turkey 50g butter, softened small bunch of thyme, plus extra to serve small bunch of bay leaves, plus extra to serve 8 carrots, peeled and cut into large chunks For the spice mix 2 star anise, crushed using a pestle and mortar ½ tsp ground cloves 1 tsp ground nutmeg
1 tsp ground ginger 1 tsp ground black pepper For the dry seasoning 2 tsp light muscovado sugar For the baste 50g light muscovado sugar 50g maple syrup 50g melted butter 100ml cider vinegar
1 Mix all the ingredients for the spice mix together. For the dry seasoning, mix 2 tbsp sea salt with the sugar and half the spice mix. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand down the length of the breast. Season the bird all over with the dry seasoning, inside and out, and under the skin. Leave in the tin, breast-side up, and put in the fridge for at least 1 hr, or up to two days. If it doesn’t come into contact with anything else, leave it uncovered – this will dry out the skin and make it crispier. 2 Put the remaining spice mix and the baste ingredients in a saucepan and heat until the sugar has melted, then set aside. Remove the turkey from the fridge an hour before cooking. Heat the oven to 180C/160C fan/gas 4. Work out the cooking time based on 40 mins per kg. A turkey this size should take 31/2 hrs, plus 30-45 mins resting. Smear the turkey all over with the butter and put the herbs in the cavity. Loosely cover with foil and roast for the calculated time. After 30 mins, pour over the spiced baste, then baste again every 30 mins. With 1 hr remaining, remove the foil. Put the carrots in the tin, stir to coat in the juices and continue to cook. 3 Check the turkey with a cooking thermometer– it should read 65C. Leave to rest on a warm platter – it will stay warm for about 1 hr.Continue to cook the carrots until tender. Serve the turkey garnished with fresh bay and thyme, and the carrots alongside. GOOD TO KNOW 1 of 5-a-day • gluten free PER SERVING 753 kcals • fat 33g • saturates 14g • carbs 18g • sugars 17g • fibre 4g • protein 94g • salt 4.7g
28 bbcgoodfood.com CHRISTMAS 2019
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christmas 2019
CHRISTMAS 2019 bbcgoodfood.com 29
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2
Wild mushroom, port & thyme turkey wellington If you’re after something totally stress-free to cook and easy to carve, it has to be this wellington. The assembly can be done a day or two in advance, leaving you nothing more to do on the day than bake it in the oven and carve it into thick slices. SERVES 6 PREP 50 mins plus soaking, chilling and resting COOK 1 hr 30 mins MORE EFFORT
30g dried porcini mushrooms 50g butter 2 onions, chopped 2 garlic cloves, chopped small bunch of thyme, chopped 225g chestnut mushrooms, sliced 200ml port 1 chicken stock cube
1½ kg boneless, skinless turkey breast small bunch of parsley, chopped 1 lemon, zested 3 tbsp finely grated parmesan flour, for dusting 500g pack puff pastry 1 egg, yolk only (freeze the white for another recipe)
1 Soak the dried porcini in 600ml kettle-hot water and set aside to cool, then drain, squeezing out the mushrooms and reserving the liquid. Heat half the butter in a pan and fry the onions for 7-8 mins until golden, then add the garlic and thyme and cook for a few minutes more. Add the remaining butter to the pan, then the soaked mushrooms and chestnut mushrooms. Turn up the heat and sizzle everything for 5 mins until the mushrooms are cooked and golden. Pour in the port and simmer to a sticky glaze, then the mushroom soaking liquid, and crumble in the stock cube before boiling everything rapidly for about 5 mins. Drain the mushroom mix using a sieve and leave to cool. Reserve and chill the liquid to use later for gravy. 2 When the mushrooms are cool, butterfly the turkey breast by cutting into one side of it so you can open it like a book. Cover the meat and use a meat mallet or rolling pin to bash it out to a rectangle about 3cm thick and a little smaller than A4 paper. Trim the edges and top to neaten it up, reserving the trimmings. Tip the turkey trimmings, mushrooms, parsley, lemon zest and parmesan into a food processor and season generously. Pulse to make a rough stuffing. Form the stuffing into a long sausage positioned along the long edge of the turkey breast. Roll the turkey to encase the stuffing and set aside. 3 On a lightly floured surface, roll out the pastry to a rectangle about 10cm wider and longer than the turkey was when you beat it out. Trim the edges, reserving the trimmings. Lightly brush the pastry all over with the egg yolk. Lay the turkey in the middle of the pastry. Fold the shorter edges over the turkey, then roll up the whole thing to encase. If you like, re-roll the trimmings, cut into Christmas shapes and use to decorate. Brush all over with egg yolk, place on a tray, seam-side down. Chill for at least 30 mins or up to two days. 4 To bake, heat the oven to 190C/170C fan/gas 6 with a tray inside. Brush the wellington with more egg yolk and season with sea salt flakes. Transfer to the hot tray and bake for 1 hr 15 mins until the pastry is golden and crisp. While the wellington is cooking, simmer the reserved mushroom liquid until reduced to a sticky gravy. Leave the wellington to rest, then serve in thick slices with the gravy. GOOD TO KNOW calcium • 1 of 5-a-day • gluten free PER SERVING 794 kcals • fat 34g • saturates 17g • carbs 38g • sugars 8g • fibre 5g • protein 72g • salt 1.8g
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christmas 2019
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3
Turkey crown kiev
With chicken kiev firmly back in fashion, we’ve applied the same irresistible garlic and parsley flavour and butter-basted succulence to this turkey crown, complete with crunchy breadcrumb coating. SERVES 6 PREP 45 mins COOK 2 hrs plus resting MORE EFFORT
2kg turkey crown garlic bulbs, lemons and shallots, halved, plus fresh herbs, to serve (optional) 200g ciabatta, baguette or sourdough, preferably stale For the garlic butter 250g butter, softened 5 garlic cloves, finely chopped or grated small bunch of parsley, finely chopped 1 lemon, zested and juiced
1 To make the garlic butter, put all the ingredients in a bowl and season well. Mash with a fork until well combined and set aside. Can be prepared up to a day ahead and chilled, or made two weeks ahead and frozen (allow to soften before using). 2 Sit the turkey crown on a board with the thicker part of the breast facing away from you. Using your hands, make two pockets between the skin and the meat, then get a long, thin-bladed knife and insert it lengthways into each pocket to make them deeper. Tip some of the garlic butter into a piping bag and pipe as much as you can into each pocket. Reserve about 3 tbsp of the garlic butter, then smear the rest under and all over the skin, so the crown is completely covered. 3 Heat the oven to 190C/170C fan/gas 5.Sit the crown in a roasting tin, skin-side up, and roast for 30 mins. Baste with the juices and return to the oven, then baste again after another 30 mins. At this stage you can also put the halved garlic bulbs, lemons and shallots in the oven, if using, but in a separate baking tray. Continue roasting for a final 30 mins (11/2 hrs total) until golden. Meanwhile, blitz the bread into rough crumbs in a food processor. Check the turkey with a cooking thermometer– it should read 65C. Remove it from the oven and the tin, then leave on a warm platter to rest for 20-30 mins. Remove the garlic, lemons and shallots from the oven as well and cover to keep warm. Turn the oven up to 210C/190C fan/gas 7. Stir the breadcrumbs into the roasting tin and put in the oven, stirring occasionally, until golden and crisp. Melt the reserved garlic butter in a pan or microwave. To serve, carve the turkey crown into slices, drizzle with some of the melted butter and scatter over the crispy crumbs. Garnish with the roasted garlic bulbs, lemon halves, shallots and some fresh herbs, if you like. PER SERVING 744 kcals • fat 45g • saturates 25g • carbs 18g • sugars 2g • fibre 3g • protein 64g • salt 1.3g
32 bbcgoodfood.com CHRISTMAS 2019
christmas 2019
Shoot director RACHEL BAYLY | Food stylist ELLIE JARVIS | Stylist SARAH BIRKS
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CHRISTMAS 2019 bbcgoodfood.com 33
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Veggie
These meat-free centrepieces will wow your guests on the big day recipes ANNA GLOVER photographs ROB STREETER
crowdpleasers
Mini nut roasts with candied carrots, p36
34 bbcgoodfood.com CHRISTMAS 2019
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Squash & chestnut crackers, p36
CHRISTMAS 2019 bbcgoodfood.com 35
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250g bunch thin baby carrots 3 tbsp olive oil, plus extra for the tin 5 tbsp maple syrup 2 tbsp milled flaxseed 1 large onion, finely chopped 1 celery stick, finely chopped 2 garlic cloves, chopped 350g mixed mushrooms, finely chopped 3 rosemary sprigs, leaves picked and finely chopped 1 tsp tomato purée 2 tsp tamari or dark soy sauce 1 tbsp smoked paprika 100g pecans 50g hazelnuts 400g can green lentils, drained 400g can chickpeas, drained 40g ground almonds handful of sage and thyme leaves You will need 6 mini loaf tins (silicone ones work well)
Squash & chestnut crackers MAKES 4 PREP 35 mins plus at least 45 mins chilling COOK 1 hr 30 mins EASY V G uncooked
1 tbsp olive oil 1 tbsp butter 1 large onion, finely chopped 250g butternut squash (½ medium squash), deseeded, peeled and cut into 1cm cubes 250g chestnut mushrooms, chopped 100ml marsala or madeira 100g cooked chestnuts, chopped 1 tsp dried sage, or a few finely chopped fresh leaves 2 prunes, pitted and finely chopped 2 tbsp red onion chutney or relish 40g soft white breadcrumbs 2 x 320g sheets ready-rolled puff pastry plain flour, for dusting 200g strong hard cheese, like vegetarian mature cheddar or vegetarian emmental, cut into 1cm cubes 1 egg, beaten to glaze
4 Combine the nuts and pulses, mushroom mixture, ground almonds, 2 tbsp maple syrup and soaked flaxseed in a bowl with a good amount of seasoning. Mix everything well using your hands. 5 Oil six mini loaf tins and line each one with a strip of baking parchment. Trim and cut the carrots to fit in the base in a snug single layer, cut-side down. Roughly chop any remaining carrots and mix them through the nut roast mixture. Pack it firmly into the tins and smooth over. Bake, uncovered, for 20 mins. Leave to rest for 10 mins before inverting onto a serving plate, or plates. Fry the sage and thyme in the remaining 1 tbsp olive oil until crisp, then stir through the remaining 1 tbsp maple syrup. Spoon over the nut roasts to serve.
1 Heat the oil and butter in a frying pan. Fry the onion and squash for 15 mins until the onion is golden and caramelised, and the squash is tender. Add the mushrooms and cook for another 8-10 mins until the water given off has evaporated. Pour in the marsala and bubble for 2-3 mins until it disappears. Stir in the chestnuts, sage, prunes, relish and breadcrumbs, and season well. Leave to cool. 2 Unravel one of the pastry sheets onto a lightly floured surface and cut a 2cm-wide strip from one of the long sides of the pastry. Reserve this to decorate. Cut the remaining pastry into four long rectangles – these will be your cracker bases. Cut the remaining pastry sheet into four and chill all the pastry on a lined baking sheet for 15 mins. 3 Stir the cheese into the cooled filling, then divide the mixture into four portions. Mould into sausages and position on the pastry bases, leaving lots of room for what will be the scrunched ends of the crackers. 4 Brush the exposed pastry around the filling with the beaten egg and
drape over the larger pastry tops, sealing the pastry all around the filling. Trim, if you need to, and pinch in the ends to create the Christmas cracker shape. Press the ends with a fork, trimming again, if you need to, then glaze with more of the beaten egg. Chill for 30 mins or up to 24 hrs. Use the reserved pastry to create stars or Christmas trees, or whatever you fancy to decorate the crackers. 5 Heat the oven to 200C/180C fan/ gas 6. Glaze with more beaten egg and bake for 35-40 mins until golden and puffed. Serve with veggie gravy and plenty of trimmings (see page 39 for inspiration).
36 bbcgoodfood.com CHRISTMAS 2019
GOOD TO KNOW vegan • fibre • 3 of 5-a-day PER SERVING 460 kcals • fat 30g • saturates 3g • carbs 30g • sugars 16g • fibre 10g • protein 13g • salt 0.5g
tip
MAKE ONE LARGE NUT ROAST If you’d rather make one big nut roast, put the mixture in a 900g loaf tin, and roast at 200C/180C/ gas 6 for 1 hr.
GOOD TO KNOW calcium • fibre • 2 of 5-a-day PER SERVING 1,033 kcals • fat 62g • saturates 32g • carbs 78g • sugars 17g • fibre 10g • protein 30g • salt 1.7g
tip
To make these crackers vegan, omit the butter and cheese, use non-dairy pastry and brush the parcels with nondairy milk. Use vegan stock or wine, too.
Spinach tart photorgaph MELISSA REYNOLDS-JAMES
MAKES 6 PREP 35 mins plus resting COOK 40 mins EASY V G
1 Heat the oven to 200C/180C fan/ gas 6. Scrub and trim the carrots, and cut them in half lengthways or into quarters if large. Toss the carrots with 1 tbsp olive oil and 2 tbsp maple syrup in a bowl. Season well, and tip onto a baking tray. Roast for 20-25 mins until tender and starting to caramelise. 2 Meanwhile, mix the flaxseed with 4 tbsp water and leave to thicken. Heat 1 tbsp olive oil in a frying pan, and fry the onion and celery until soft and translucent, about 10 mins. Add a splash of water if you need to, to stop them from catching. Stir in the garlic, mushrooms, rosemary, tomato purée, tamari and paprika, and fry for another 10 mins until the mushrooms are tender. Remove from the heat and leave in a bowl to cool slightly. 3 Put the pecans and hazelnuts in a food processor and blitz until roughly chopped. Add the lentils and chickpeas and blend again until you get a thick, dry paste.
Shoot director RACHEL BAYLY | Food stylist ESTHER CLARK | Stylist OLIVIA WARDLE
Mini nut roasts with candied carrots
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Spinach madeleine tart with cheesy pastry SERVES 8 PREP 25 mins COOK 1 hr 30 mins EASY V
320g sheet ready-rolled shortcrust 2 tbsp plain flour, plus extra for dusting 50g grated vegetarian Italian-style hard cheese, plus 2 tbsp ½-1 tsp cayenne pepper 500g frozen spinach, defrosted 50g butter 2 shallots, finely chopped 1 large garlic clove, crushed 2 thyme sprigs, leaves picked, plus extra to serve 125g mascarpone grating of nutmeg 150g vegetarian mature cheddar, grated 2 medium eggs 1 tbsp breadcrumbs
1 Heat the oven to 200C/180C fan/ gas 6. Unravel the pastry on a lightly floured work surface, and sprinkle the 2 tbsp hard cheese over one half of the pastry along with 1/2 tsp cayenne and a crack of black pepper. Fold the other half of the pastry over to close it like a book, and roll out, squashing the cheese in the middle, until it fits into a 22cm tart tin with an overhang. Prick the base with a fork, cover with a sheet of parchment and fill with baking beans. Cook for 15 mins, then remove the parchment and beans. Bake for 10-15 mins until lightly golden, then leave to cool in the tin. 2 Line a baking sheet with baking parchment. Spoon small piles of parmesan (about 16) in a thin layer onto the sheet, then bake for 5-7 mins until bubbling and melted. As soon as they look lacy, remove from the oven or they will burn quite quickly. Transfer to a wire rack to cool and
christmas 2019
crisp up. Will keep in an airtight container for two days. 3 Put the spinach in a sieve over a clean bowl, and squeeze well with the back of a spoon. Keep the liquid. 4 Heat the butter in a heavy-based pan and fry the shallots with a pinch of salt for 10 mins. Stir in the garlic, thyme and 2 tbsp flour, then pour in 250ml of the spinach water, boiling for 1-2 mins. Stir in the mascarpone, nutmeg and a pinch of cayenne, and cook for 5 mins. 5 Fold through the cheddar and spinach, tip into a bowl and leave to cool for 5-10 mins. Stir in the eggs. Sprinkle the breadcrumbs over the tart case, then pour in the filling. Bake for 35-40 mins until golden. Leave to cool a little before topping with thyme and the cheesy crisps. GOOD TO KNOW calcium • 1 of 5-a-day PER SERVING 460 kcals • fat 30g • saturates 3g • carbs30g• sugars16g• fibre10g• protein13g• salt 0.5g
CHRISTMAS 2019 bbcgoodfood.com 37
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Apricot & pistachio stuffing
christmas 2019
Lemon, garlic & bay roast potatoes
Pick & mix side dishes Whether you’re cooking a turkey, a vegetarian centrepiece, or both, our veggie trimmings will be a hit at the table recipes ESTHER CLARK and ANNA GLOVER photographs TOBY SCOTT
Cider-braised cabbage wedges
Crunchy parsnips CHRISTMAS 2019 bbcgoodfood.com 39
Lemon, garlic & bay roast potatoes SERVES 8 PREP 15 mins COOK 1 hr EASY V
2kg Maris Piper potatoes 1 garlic bulb, cut in half lengthways 100ml rapeseed or sunflower oil 8-10 fresh bay leaves ½ lemon, zested
1 Peel and halve or quarter the potatoes, if large, so they’re all the same size. Put in a large pan and cover with cold water and a pinch of salt. Add one half of the garlic bulb. Bring to a simmer and cook for 10 mins until a knife goes easily through the potatoes, then drain well, reserving the garlic. Leave the potatoes to steam-dry in the pan for 10 mins. Heat the oven to 220C/200C fan/gas 7. 2 Pour the oil into a large baking tray or two smaller
Crunchy parsnips SERVES 8 PREP 15 mins COOK 40 mins EASY V
2kg parsnips, peeled, trimmed and cut into halves or quarters lengthways 100ml rapeseed or sunflower oil 5 tbsp polenta 2 tsp paprika
ones – it should cover the base of the tray, so add a little more if you need to. Heat in the oven for 10 mins until really hot. Carefully transfer the spuds to the oil, leaving lots of room between each one (otherwise they will steam, rather than roast) and coat in the oil, taking care not to splash yourself. Season, then add both halves of the garlic, blanched and not, and nestle the bay leaves underneath the spuds. 3 Roast for 40-45 mins, turning halfway through and coating in more oil, until golden and crunchy. Season with more salt and pepper, and zest the lemon directly over the potatoes so the essential oils spritz over the spuds. Serve with the roasted garlic in its shell. GOOD TO KNOW vegan • gluten free PER SERVING 258 kcals • fat 9g • saturates 1g • carbs 39g • sugars 2g • fibre 4g • protein 4g • salt 0.01g
1 Heat the oven to 220C/ 200C fan/gas 7. Blanch the parsnips in boiling water for 4-5 mins until slightly soft, drain, leave to steam-dry, then tip into a large bowl. Drizzle over the oil and toss to coat all the parsnips. 2 Mix the polenta, 2 tsp sea salt, 1 tsp ground black pepper and the paprika, and sprinkle over the parsnips. Toss well, then lay the parsnips out on one large baking tray (or two small ones), with lots of space between them. Roast for 15 mins, turn them over, then roast for another 20-25 mins until golden and crunchy. GOOD TO KNOW vegan • folate • fibre • vit c • 1 of 5-a-day • gluten free PER SERVING 297 kcals • fat 14g • saturates 1g • carbs 36g • sugars 11g • fibre 8g • protein 4g • salt 1.3g
tip
You can peel and chop root veg the day before cooking. Store in cold water in a cool place.
40 bbcgoodfood.com CHRISTMAS 2019
Apricot & pistachio stuffing
A crusty sourdough makes the ideal base for a veggie stuffing. To save some time on the big day, make this on Christmas Eve and keep it chilled before cooking. SERVES 6-8 PREP 15 mins COOK 50 mins EASY V
2 tbsp olive oil 70g unsalted butter 3 large onions, finely sliced 3 large garlic cloves, crushed 500g loaf sourdough bread 90g pistachios, roughly chopped 2 tbsp finely chopped sage, plus a few whole leaves 100g dried apricots, finely chopped 5 large eggs, beaten
1 Heat the oven to 220C/ 200C fan/gas 7. Heat the oil and 40g of the butter in a large frying pan over a medium heat. Add the onions
Cider-braised cabbage wedges SERVES 8 PREP 15 mins COOK 1 hr 10 mins EASY V G
1 tbsp olive oil 50g butter 2 red onions, cut into thin wedges 1 red cabbage (about 800g) 3 bay leaves 3 thyme sprigs 1 small cinnamon stick 150ml dry cider 50ml balsamic vinegar 50ml cider vinegar 400ml hot vegetable stock 50g dark brown soft sugar
1 Heat the oil and butter in a large shallow flameproof casserole dish or frying pan over a medium heat. Add the onion wedges and a pinch of salt and fry for 15 mins or until softened and caramelised.
and fry for 15-20 mins or until they are golden and caramelised. Add the garlic and cook for 1 min. Remove from the heat, tip into a large mixing bowl and leave to cool down a little. 2 Put half the sourdough into a food processor and blitz to a fine crumb. Tear the remaining bread into small pieces. Add both to the bowl with the onions and mix through 60g pistachios, the chopped sage, apricots and eggs, then season. Tip into a shallow 30 x 20cm baking dish. Will keep in the fridge for up to 24 hrs. Bake for 20 mins or until golden brown and crunchy on top (check after 10 mins and cover if it’s already brown). 3 Melt the remaining butter in a frying pan, add the sage leaves and fry until crisp. Pour over the stuffing just before serving. Top with the remaining pistachios. GOOD TO KNOW folate • fibre • iron • 1 of 5-a-day PER SERVING 450 kcals • fat 20g • saturates 7g • carbs 48g • sugars 13g • fibre 6g • protein 16g • salt 0.1g
2 Cut the cabbage into 8-10 thin wedges, slicing through the stem but keeping a bit of it in each wedge so they remain intact. Nestle the wedges into the dish and add the bay leaves, thyme and cinnamon. Pour over the cider and vinegars and bring to the boil, then combine the stock and sugar in a jug before pouring this over. Season to taste. Bring to the boil, then reduce to a simmer and cook, uncovered, for 40-50 mins until the cabbage is tender with a slight bite and you have a glossy sauce. GOOD TO KNOW vit c • 2 of 5-a-day PER SERVING 138 kcals • fat 7g • saturates 4g • carbs 14g • sugars 13g • fibre 4g • protein 2g • salt 0.3g
tip
Make up to three days ahead, then cover and chill. Reheat in the pan, or in the microwave in a heatproof serving dish.
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FROM WHITE WATER RAFTING TO GIN CRAFTING... On our new ship Iona, so many surprises lie in store. Some you might not have ever considered. How about white water rafting along Valldal valley, followed by a gin crafting lesson back on board? That’s the beauty of travelling with us.
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†Early Saver price of £699 per person is based on two adults sharing the lowest grade of Inside cabin available on Iona cruise G018. Prices are subject to availability and may go up or down. Bookings are made at the relevant cabin grade and a cabin number is allocated by P&O Cruises prior to departure. Dining preferences are not guaranteed. Shuttle buses in ports are an additional cost. Early Saver prices apply to new bookings only. These terms and conditions vary, where relevant, the applicable booking conditions which are otherwise unchanged. For up-to-date prices and full P&O Cruises terms and conditions which you must read before booking please visit www.pocruises.com. P&O Cruises is a trading name of Carnival plc, a company registered in England and Wales with company number 04039524. Feefo rating 4.2 out of 5 based on 18,040 reviews as of September 2019.
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christmas 2019
SAVE HOB
SPACE
M I C R O WAV E
Herb-buttered baby carrots
Cheesy sprout gratin
Sage & onion Yorkshire puddings
Crushed roots with walnut & mace butter CHRISTMAS 2019 bbcgoodfood.com 43
Sage & onion Yorkshire puddings SERVES 8-10 PREP 10 mins plus resting COOK 25 mins EASY V
2 red onions, peeled 4 large eggs 140g plain flour 200ml milk ½ small bunch of sage, leaves picked and finely sliced sunflower oil, for cooking
1 Cut the onions into thin wedges, keeping the root intact so they hold together, to make about 12-16 thin wedges. 2 Whisk the eggs and flour in a large bowl to make a smooth paste, then whisk in the milk to make a smooth batter. Season, then stir in the sage. Leave to rest for 10 mins at room temperature. Will keep chilled for up to 24 hrs (then bring up to room temperature before using). Heat the oven to 230C/210C fan/gas 8.
Crushed roots with walnut & mace butter SERVES 8 PREP 20 mins COOK 35 mins EASY V G
1 celeriac (about 350g) 1 swede (about 550g) 3 carrots 3 sweet potatoes (about 550g) 250ml vegetable stock 40g butter, cubed 1 tsp ground mace 25g walnut pieces ½ small bunch of parsley, finely chopped
1 Wash, peel and dice the vegetables into 1cm cubes. Tip the celeriac, swede and carrots (but not the sweet potato) into a microwaveproof container or large heatproof glass bowl, add the stock and cover with a microwaveable plate or lid. Heat on high for 10 mins. Carefully remove from the microwave and stir
3 Pour a drizzle of oil evenly into 10 holes of a 12-hole muffin tin, or in all of two four-hole Yorkshire pudding tins to coat the bases. Add a wedge of onion to each hole and put in the oven for 10 mins to heat up. 4 Transfer the batter to a jug, carefully remove the tins from the oven and pour the batter over the onions, dividing it evenly between the holes. The batter should sizzle as soon as it hits the oil. Put back in the oven and turn the temperature down to 220C/200C fan/gas 7. Cook for 15 mins until golden and risen. Don’t open the door until the time is up, or they may sink. PER SERVING 174 kcals • fat 11g • saturates 2g • carbs 14g • sugars 2g • fibre 1g • protein 6g • salt 0.1g
everything around. Cook for another 10 mins, until the swede is softening. 2 Stir through the sweet potato cubes, adding a splash of water if you need to. Cover and cook again on high for 10-15 mins until everything is soft. Drain off any of the water in the dish, reserving it, then add 20g butter to the veg. Leave to stand, covered, for 5 mins, before mashing with a potato masher to make a coarse mash – you don’t want it completely smooth. Add some of the reserved cooking liquid, if needed. Season. 3 Put the remaining 20g butter and the mace in a microwaveproof dish and heat for 1-2 mins until melted and foaming. Season, then stir in the walnuts. Pour this over the mash, scatter with the parsley and serve straightaway. GOOD TO KNOW healthy • fibre • 2 of 5-a-day PER SERVING 166 kcals • fat 7g • saturates 3g • carbs 18g • sugars 10g • fibre 6g • protein 2g • salt 0.4g
44 bbcgoodfood.com CHRISTMAS 2019
Herb-buttered baby carrots
A microwave side can be a blessing when your hob is full of pots and pans and your oven is full to the brim. Simply make the herby, mustard butter a few days ahead, then microwave your carrots for a veggie side in no time. SERVES 8 PREP 10 mins COOK 10 mins EASY V
80g butter, softened 1 tbsp finely chopped tarragon 1½ tbsp finely chopped parsley ½ tbsp wholegrain mustard 1kg baby carrots
1 Mash the butter in a bowl with the tarragon, parsley and mustard, as well as some seasoning. Cover and chill until needed. Can be made up to three days ahead.
Cheesy sprout gratin SERVES 8-10 PREP 10 mins COOK 40 mins EASY V
600g Brussels sprouts, trimmed and halved if large 1 tbsp olive oil 50g unsalted butter 2 banana shallots, finely chopped 50g plain flour 750ml semi-skimmed milk 100ml double cream 1 tbsp English mustard 150g mature vegetarian cheddar, grated 40g dried breadcrumbs (panko work well) 2 thyme sprigs, leaves picked 60g blanched hazelnuts, roughly chopped
1 Bring a large pan of lightly salted water to the boil. Tip in the sprouts and cook for 3 mins, then drain and set aside to steam-dry. 2 Heat the oil and butter in a medium saucepan until the butter is foaming, add the
2 Trim the long green tops off the carrots and wash under cold running water, scrubbing them with a clean scourer to get rid of any dirt. Halve the carrots lengthways so they are all the same size and put in a large, microwave-proof bowl with 3 tbsp water. Cover the carrots with a microwaveable plate or lid and heat on full power for 8-10 mins until they are just tender. Drain, then toss with the herby butter and serve straightaway. GOOD TO KNOW 1 of 5-a-day • gluten free PER SERVING 115 kcals • fat 9g • saturates 5g • carbs 7g • sugars 7g • fibre 3g • protein 1g • salt 0.3g
tip
If you don’t have a microwave, steam the carrots for 10-12 mins until tender, then toss with the butter in a warm serving bowl.
shallots and cook over a low heat for 7 mins or until softened. Stir in the flour and cook for 2 mins. Remove from the heat and whisk in the milk in several pours, continuously whisking until you get a smooth sauce. Return to the heat and simmer for 2 mins, whisking all the time. Whisk through the cream, mustard and cheddar. Season to taste. Heat the oven to 220C/200C fan/gas 7. 3 Toss together the dried breadcrumbs, thyme leaves and hazelnuts. Tip the sprouts into a deep 30 x 20cm ovenproof dish and pour over the sauce. Top with the nutty breadcrumbs. Will keep in the fridge for up to 24 hrs.Bake in the centre of the oven for 20-25 mins or until golden brown and bubbling. Leave to rest for at least 10 mins before serving. GOOD TO KNOW calcium • vit c • 1 of 5-a-day PER SERVING 299 kcals • fat 22g • saturates 11g • carbs 13g • sugars 6g • fibre 3g • protein 11g • salt 0.6g
Shoot director RACHEL BAYLY | Food stylist ELLIE JARVIS | Stylist SARAH BIRKS
christmas 2019
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Born in Switzerland in 1115.
A Family Recipe for 900 Years Le Gruyère AOP Switzerland - a centuries-old tradition of artisanal cheesemaking.
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For over 900 years, our milk producers, cheese makers and affineurs in Western Switzerland have followed the same strict protocols and procedures. This is the only way that we can ensure that Gruyère AOP carries the quality and flavour that is known and trusted for generations. For artisans such as ours, this is what matters above all. This authentic recipe and the care that goes into every wheel makes Gruyère AOP the finest choice for your family and friends. Enjoy it as it is, or in your favourite dishes.
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All Natural, Naturally Gluten- and Lactose-Free. For more information and some great recipes, please visit us at ru ere.com
AOP = PDO (Protected Designation of Origin)
Switzerland. Naturally.
Cheeses from Switzerland. www.cheesesfromswitzerland.com
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There’s so much to love about canned tuna. You enjoy all the delicious goodness of fresh, straight from the cupboard. Packed with protein it’s great in a salad for a speedy lunch or with pasta for a tasty tea. And with 100% recyclable packaging, what’s not to love?
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christmas 2019
Make-ahead sauces This trio of traditional sauces is the perfect finishing touch to your Christmas meal. Make them a couple of days in advance to keep things simpler on the day
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sau ce, p48
CHRISTMAS 2019 bbcgoodfood.com 47
Shoot director RACHEL BAYLY | Food stylist ESTHER CLARK | Stylist SARAH BIRKS
Photographs MELISSA REYNOLDS-JAMES | Recipes ESTHER CLARK
christmas 2019
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Wild mushroom & madeira gravy
Creamy brioche bread sauce
Mulled cranberry & apple sauce
SERVES 6-8 PREP 10 mins COOK 1 hr EASY V G
SERVES 8 PREP 10 mins plus infusing COOK 10 mins EASY V
SERVES 8 PREP 5 mins plus infusing COOK 20 mins EASY V G
2 tbsp olive oil 6 whole shallots, peeled 1 large carrot, peeled and chopped 3 thyme sprigs 2 bay leaves 30g dried wild mushrooms ½ tbsp light brown soft sugar 2 tbsp plain flour 4 tbsp brown miso 1 tbsp balsamic vinegar 1 tbsp tomato purée 100ml madeira 700ml fresh vegetable stock
220g brioche, torn into pieces 1 onion, peeled and halved 10 cloves 600ml whole milk 2 bay leaves ½ tsp black peppercorns 2 thyme sprigs 2 large garlic cloves, lightly bashed 30g butter 3 tbsp extra-thick double cream grating of nutmeg
200ml red wine 1 cinnamon stick ½ orange, rind peeled, then juiced 5 cloves 1 tsp ground ginger 2 star anise 1 small cooking apple, peeled, cored and cut into 1cm pieces 200g fresh or frozen cranberries 150g light brown soft sugar
1 Heat the oil in a frying pan. Add the shallots, carrot, thyme, bay leaves and dried mushrooms and fry over a medium heat for 5-7 mins or until deep golden brown. Scatter over the sugar and cook until beginning to caramelise. Stir in the flour and combine well, then add the miso, balsamic vinegar, tomato purée and madeira and cook for 2 mins. Pour over the stock a little at a time, stirring as you go. 2 Simmer everything together, uncovered, for 30 mins or until you have a fairly thick gravy. Sieve into a clean saucepan. Season to taste and warm through when ready to serve. Leave to cool completely, then freeze for up to three months or chill for up to three days. Reheat thoroughly in a pan to serve. GOOD TO KNOW low fat PER SERVING 88 kcals • fat 4g • saturates 1g • carbs 9g • sugars 5g • fibre 1g • protein 2g • salt 1.2g
tip
Take two jugs of gravy to the table – keep one veggie and whisk the carving juices from whatever meat you’ve roasted into the other.
48 bbcgoodfood.com CHRISTMAS 2019
1 Put the brioche into a food processor and blitz to fine breadcrumbs. Set aside. 2 Stud the onion with the cloves and put in a saucepan with the milk, bay, peppercorns, thyme and garlic. Bring to the boil, then quickly remove from the heat and set aside for 30 mins-1 hr to infuse. Strain and return the liquid to the pan. 3 Add the breadcrumbs and butter to the milk and simmer for 5 mins, stirring continuously until thickened and creamy. Stir through the cream and finely grate in a generous amount of nutmeg, then season. Make up to three days in advance and keep chilled in a covered bowl. Reheat on the hob or for 3 mins, or covered, in the microwave. PER SERVING 243 kcals • fat 18g • saturates 11g • carbs 15g • sugars 6g • fibre 1g • protein 6g • salt 0.5g
1 Bring the wine to a gentle simmer with the cinnamon, orange juice and rind, cloves, ginger and star anise. Once steaming, remove from the heat and leave to infuse for 30 mins. 2 Strain the wine into another pan, discarding the aromatics, and add the apple, cranberries and sugar. Bring to a simmer. Bubble for 10-15 mins until the berries start to burst, and the apple is soft. The sauce will thicken as it cools – you can add a splash more orange juice or water to loosen, if you like. Make ahead and freeze, or keep in the fridge for up to four days. Bring to room temperature to serve. GOOD TO KNOW low fat • gluten free PER SERVING 104 kcals • fat 0g • saturates none • carbs 20g • sugars 20g • fibre 1g • protein 0.3g • salt 0.02g
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DESSERT DREAMS From decadent melt-in-the middle brownies to spiced meringue pies, these wow-factor puds are the perfect finish to Christmas dinner recipes BBC GOOD FOOD TEAM photographs SAM STOWELL
Jama ican gin ger sponge pudding, p54
Ginger, rum & caramel
52 bbcgoodfood.com CHRISTMAS 2019
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christmas 2019
54 ,p s e pi
Chri stm as m er in g
ue
Clementine & spice
CHRISTMAS 2019 bbcgoodfood.com 53
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Jamaican ginger sponge pudding
Not everyone favours the traditional fruit-laden Christmas pudding. Make this dark and sticky alternative encapsulating all the rich spices of the Caribbean. Top with a luscious rum caramel sauce and serve with a dollop of extra-thick cream. SERVES 8 PREP 25 mins COOK 3 hrs MORE EFFORT V
150g frozen unsalted butter, plus extra at room temperature for the basin 120g self-raising flour 1 tsp baking powder ½ tsp bicarbonate of soda 120g fresh breadcrumbs 1½ tsp ground ginger ½ tsp ground allspice 1 tsp ground cinnamon 150g stem ginger in syrup, finely chopped, syrup reserved for the sauce 2 large eggs, lightly beaten
Christmas meringue pies
With spiced pastry and clementine curd, who can resist a Christmasinspired meringue pie? Make one 20cm tart rather than individuals using the same method, if you like. MAKES 8 PREP 1 hr plus chilling and infusing COOK 35 mins MORE EFFORT V
175g plain flour 1 tbsp golden icing sugar 1 tsp ground cinnamon ¼ tsp ground cloves 100g cold butter, chopped 1 egg yolk MAKE For the clementine curd AHEAD 2 tbsp cornflour 8 clementines, zested and juiced (you need 125ml juice) 3 oranges, juiced ½ lemon, juiced 100g golden caster sugar 90g butter, cut into small pieces 4 egg yolks For the meringue 200g caster sugar 4 egg whites
250g black treacle 100g light brown soft sugar 100ml milk extra-thick double cream or vanilla ice cream, to serve For the sauce 120ml syrup from a 350g jar of stem ginger 70ml spiced rum 30g salted butter 4 tbsp double cream
1 Butter a 1.2-litre pudding basin, then press a disc of baking parchment into the base. Heat 4cm water in a heavy-based pan and add a trivet or upturned bowl or saucer to the base. 2 Sieve the flour, baking powder and bicarb into a large bowl. Add the breadcrumbs, ginger, allspice, cinnamon and 1/2 tsp fine salt and stir everything together. Wrap the end of the frozen butter in foil and, holding it by the foil end, coarsely grate the butter into the dry ingredients. Unwrap and discard the foil to grate the last piece. Fold
1 Make the pastry by pulsing the flour, icing sugar, spices and 1 /2 tsp fine salt together in a food processor, then add the butter and pulse again until it looks like breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until it forms a ball. Wrap and chill for 30 mins. 2 For the curd, mix the cornflour with a splash of clementine juice to dissolve, then tip into a pan with the remaining juice, orange juice, clementine zest, lemon juice and sugar. Bring to a simmer briefly, then remove from the heat and whisk in the butter, a few pieces at a time, then whisk in the egg yolks thoroughly. Put back on a low heat, stirring constantly until thickened, then transfer to a bowl. Cover and leave to cool at room temperature. 3 Roll the pastry out (in two halves if you need to) to a few millimetres thick, and line eight individual tart tins about 8-9 cm wide. Trim the edges and chill for 10 mins. Heat the oven to 200C/180C fan/gas 6. 4 Line the pastry cases with a piece of parchment and some baking
54 bbcgoodfood.com CHRISTMAS 2019
everything together so the butter is evenly distributed. Mix in the stem ginger, eggs, treacle, sugar and milk. Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment. Seal the pudding basin with a tight-fitting lid or a double layer of foil, sealed tightly around the basin and tied with cook’s string (see page 104 for how to do it). Set on top of the trivet, cover with a lid and steam for 3 hrs, topping up with water so it doesn’t boil dry. 3 Pour the syrup into a shallow frying pan, bring to the boil and cook until the syrup is turning a deep golden brown. Quickly whisk in the rum and butter, then whisk in the cream and bubble for 2 mins. Gently tip the sponge pudding out of its basin and onto a serving plate. Pour over the rum sauce and serve with thick cream or vanilla ice cream, if you like. GOOD TO KNOW calcium • iron PER SERVING 618 kcals • fat 29g • saturates 17g • carbs 77g • sugars 58g • fibre 2g • protein 6g • salt 1.2g
beans, and blind-bake on a large tray for 10 mins until golden brown. 5 Remove the beans and bake for a further 5-8 mins until the pastry is completely cooked, and looks dry and crisp. Leave to cool in the tins. 6 For the meringue, put the sugar in a pan with 50ml water. Bring to the boil and simmer until it reaches 116C on a sugar thermometer. At around 110C, whip the egg whites in a stand mixer to soft peaks. With the motor still running, slowly drizzle in the sugar syrup in a thin stream, then keep whisking until the meringue cools. Spoon into a piping bag with a round nozzle about 1cm wide. 8 Spoon the curd into another piping bag, and pipe an even layer into the base of the pastry cases, or spoon it in, smoothing over with the back of teaspoon. 9 Pipe blobs of meringue over the whole curd to form peaks. Use a blowtorch to briefly cook the meringue, or grill for 30 secs-1 min until golden. Serve straightaway. PER SERVING 486 kcals • fat 23g • saturates 13g • carbs 62g • sugars 41g • fibre 2g • protein 6g • salt 0.8g
tip
MAKE AHEAD Cook the pudding according to the method up to one week ahead. Steam for 40 minutes to reheat.
tip
MAKE AHEAD The day before you want to serve the tarts, make the curd and chill, blind-bake the pastry cases and keep at room temperature. Make the meringue, cover and chill. Bring everything up to room temperature to assemble.
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Melt-in-the-middle espresso martini brownies MAKES 16 PREP 20 mins COOK 30 mins EASY V
185g unsalted butter, cubed 185g dark chocolate, roughly chopped 3 large eggs 275g golden caster sugar 85g plain flour 40g cocoa powder 1 tsp espresso powder mixed with 1 tbsp water 16 chocolate balls or truffles with soft centres, dark, white or milk chocolate or coffee-flavoured For the espresso martini sauce 60ml freshly brewed very strong coffee or 2 shots espresso 3 tbsp golden caster sugar (more if you’d like the sauce sweeter) 150ml double cream ½ tbsp cornflour 30ml vodka
from all sides, until the two mixtures are one and the colour is a dark brown. Try not to knock the air out. 3 Sieve the flour and cocoa over the eggy chocolate mixture along with a good pinch of salt. Gently fold in this powder as well as the espresso mixture using the same figure-ofeight action as before. The mixture will look dry and dusty at first; keep going until it looks fudgy, but don’t overdo this mixing. Pour the mixture into the tin and gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Push the chocolate balls into the brownie at regular intervals. 4 Bake for 30 mins or until the top has a shiny, papery crust and the sides are just beginning to come
christmas 2019
away from the tin. Remove from the oven. If you are serving these as a dessert, leave to cool a little. 5 To make the sauce, heat the coffee and sugar together until the sugar dissolves. Mix a little of the cream with the cornflour, then add to the pan with the remaining cream. Bring to a simmer and stir over a medium heat until thickened. Add the vodka and turn off the heat. Serve each square of brownie with the sauce poured over. PER SERVING 392 kcals • fat 24g • saturates 14g • carbs 38g • sugars 32g • fibre 2g • protein 4g • salt 0.07g
1 Tip the butter into a heatproof bowl with the dark chocolate. Fill a small pan about a quarter full with boiling water, then sit the bowl on top, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally. Remove the bowl from the pan and leave the melted mixture to cool to room temperature. 2 Heat the oven to 180C/160C fan/gas 4. Line a shallow 20cm square brownie tin. Using an electric whisk, whisk the eggs and sugar until they are thick and creamy and doubled in volume. This can take 3-8 mins, depending on how powerful your whisk is. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a spatula, moving the bowl round after each folding so you can get at it
Coffee & chocolate
CHRISTMAS 2019 bbcgoodfood.com 55
christmas 2019
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Winter berry & white chocolate pots
A make-ahead dessert is essential over the festive season. Whether you have friends coming round or you want a big day prepareahead pudding, these little layered possets are perfect. They sit happily in the fridge for up to three days before serving. SERVES 6 PREP 40 mins plus 8 hrs chilling COOK 30 mins MORE EFFORT V
pomegranate seeds, to serve For the white chocolate layer 100ml double cream 200g white chocolate, chopped 2 large lemons, zested For the berry layer 300g mixed frozen berries, defrosted 150g frozen raspberries 2 tbsp lemon juice 600ml double cream 160g golden caster sugar For the pistachio shortbread 100g unsalted butter, softened
56 bbcgoodfood.com CHRISTMAS 2019
50g golden caster sugar 135g plain flour 50g pistachios, finely chopped, plus extra to serve
1 For the white chocolate layer, heat the cream in a saucepan until steaming and bubbles appear around the edge. Add the chocolate and lemon zest and stir until melted. Set six short tumblers tilted on their sides in a muffin tin (this is how you get a slanted layer). Pour the mixture into the glasses, then chill for 4 hrs, or until set. 2 For the berry layer, put all the frozen berries in a food processor and whizz until puréed. Push through a sieve using a wooden spoon directly into a jug, then stir through the lemon juice. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat and boil for 3 mins, stirring continuously. Remove from the heat and stir through the purée. Cool for 15 mins before sitting the glasses upright and pouring over the white
chocolate layer. Chill for 4 hrs or until set. 3 Heat the oven to 170C/150C fan/ gas 3. Line a baking sheet with non-stick parchment. To make the shortbread, put the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy. Mix in 1 /4 tsp fine sea salt, the flour and pistachios to get a stiff dough, then bring together with your hands into a smooth ball. Put between two sheets of baking parchment and roll out to around 1/2 cm. Chill for 20 mins. Cut into 20 rounds about 4cm and place on the baking sheet. Bake for 20-25 mins, then slide off the sheet onto a wire rack and leave to cool. Can be made two days ahead and kept in an airtight container. 4 When ready to serve, top the possets with the chopped pistachios and pomegranate seeds, and serve with the pistachio biscuits. GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING 1,069 kcals • fat 84g • saturates 51g • carbs 67g • sugars 56g • fibre 5g • protein 8g • salt 0.3g
Shoot director ANDREW JACKSON | Food stylist ESTHER CLARK | Stylist JENNY IGGLEDEN
Berries & white chocolate
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CHOOSE YOUR
TRIFLE
Miriam’s rich & citrussy boozy trifle
Miriam’s chocolate orange-tini trifle, p60 58 bbcgoodfood.com CHRISTMAS 2019
BBC Good Food‘s Esther Clark and Miriam Nice go head-to-head to prove which trifle is best: a fruity classic or a choc-orange twist? You decide, then tell us @bbcgoodfood photographs SAM STOWELL
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christmas 2019
Esther’s family-friendly retro trifle
Esther’s retro trifle, p60 CHRISTMAS 2019 bbcgoodfood.com 59
Miriam’s chocolate orange-tini trifle
‘Mississippi mud pie meets a marmalade martini – this grown-up trifle takes a little extra time to prepare, but the individual elements are pretty easy. Use candied fruit, chocolate or leftover festive cake to decorate the top, if you like.’
SERVES 14 PREP 1 hr plus cooling and at least 4 hrs chilling COOK 15 mins MORE EFFORT V
200g natural yogurt 200g dark chocolate To decorate (optional) chocolate buttons, pared orange zest, crushed biscotti or gold sprinkles
300g madeira cake (shop-bought or find a recipe on bbcgoodfood. com), cut into 3cm pieces For the orange posset 600ml double cream 200g golden caster sugar 1 large orange and 1 lemon, zested and juiced (you’ll need 100ml juice combined) For the fruit layer 50g marmalade 75ml vodka 400g can peaches or apricots, drained and finely chopped 1 orange or 3 clementines, peeled and chopped For the milk chocolate custard 100g milk chocolate 500ml ready-made vanilla custard For the dark chocolate mousse 500ml double cream 3 large eggs, separated 1 tbsp golden caster sugar
1 To make the posset, put the cream, sugar and both zests in a pan and bring to a simmer. Turn up the heat and bubble for 3 mins exactly, then remove from the heat and stir in the citrus juice. Sieve the mixture into a large trifle bowl and chill for at least 4 hrs, or overnight until set. 2 Scatter the madeira cake pieces over the posset layer. 3 To make the fruit layer, stir the marmalade and vodka together, pour over the chopped fruit and mix. Tip the mixture over the cake pieces and return to the fridge to chill. 4 Meanwhile, make the custard. Put the chocolate and custard in a pan stirring over a low heat and gently warm until the mixture is piping hot and the chocolate has melted. Leave to cool, stirring occasionally to stop a skin forming. Once cooled, pour over the fruit layer.
Esther’s retro trifle
1 To make the jelly, put the gelatine in a small bowl and cover with water. Leave to soak. Meanwhile, tip the sugar, lemon zest and juice and 400ml water into a pan and simmer, stirring occasionally, until the sugar has dissolved. Add the raspberries and bring to the boil. Reduce to a gentle simmer and cook for 5 mins, or until the raspberries have broken down. Pour the mixture through a sieve into a jug. Squeeze any excess water out of the gelatine and stir through the raspberry mixture. Pour into the base of a large trifle bowl and chill for at least 5 hrs, or overnight. 2 To make the custard, heat the milk in a pan with the vanilla pod until steaming, then remove from the heat and set aside. Whisk the sugar, cornflour and egg yolks together in a bowl. Remove the vanilla and gradually pour the hot milk into the egg mixture, whisking constantly until well combined. Return to the pan and gently stir over a low heat until the custard has thickened. Stir in the clotted cream, pour into a
SERVES 14 PREP 30 mins plus cooling and at least 5 hrs chilling COOK 10 mins MORE EFFORT
‘Take this classic dessert to the next level for the festive season by making the jelly with raspberries and enriching the custard with clotted cream – it’s a delicious, fun pudding that will put a smile on everyone’s faces.’
150g frozen raspberries 4 tbsp raspberry jam 600ml double cream 3 tbsp icing sugar 300g madeira cake, cut into 3cm pieces 120g custard cream biscuits sprinkles and maraschino cherries, to decorate (optional) For the jelly 6 gelatine leaves 150g golden caster sugar 1 lemon, zest pared and juiced 500g frozen raspberries For the custard 800ml whole milk 1 vanilla pod, split 100g golden caster sugar 6 tbsp cornflour 5 large egg yolks 150g clotted cream
60 bbcgoodfood.com CHRISTMAS 2019
5 To make the mousse, put the cream and egg whites in separate bowls, adding a pinch of salt to the egg whites. Using a very clean electric whisk, beat the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream until it just holds its shape, then fold in the yogurt. 6 Chop the chocolate, put it in a bowl set over a pan of simmering water and stir until melted, or melt in the microwave in short bursts. Leave to cool for 3-5 mins, then stir in the egg yolks. 7 Add a large spoonful of the egg whites to the chocolate mixture and stir to loosen. Add the remaining egg whites and the whipped cream. Fold everything together with a large metal spoon, keeping as much air in as possible. When there are no more visible streaks, dollop the mousse on top of the trifle. Decorate with your chosen toppings. Will keep in the fridge for up to three days without toppings. PER SERVING 754 kcals • fat 56g • saturates 34g • carbs 49g • sugars 42g • fibre 2g • protein 8g • salt 0.4g
bowl and cover the surface with a piece of baking parchment to prevent a skin forming. Leave to cool, then put in the fridge to chill until cold. 3 Put the frozen raspberries and jam in a small pan and cook for 5 mins until the raspberries have softened a little but are still holding their shape. Leave to cool. Whisk the cream with the icing sugar in a large bowl until it reaches a soft dropping consistency. 4 Arrange the cake pieces over the set jelly. Crush most of the biscuits, reserving some whole, and scatter over the cake layer. Whisk the custard to loosen, then pour over the biscuit layer. Top with the raspberry compote, pushing the whole biscuits into it around the edges of the bowl. Spoon over the whipped cream, then decorate with the sprinkles and cherries, if you like. Will keep in the fridge for up to three days. PER SERVING 595 kcals • fat 39g • saturates 23g • carbs 53g • sugars 39g • fibre 2g • protein 7g • salt 0.4g
Shoot director ANDREW JACKSON | Food stylist ESTHER CLARK | Stylist JENNY IGGLEDEN
christmas 2019
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Best Fast and Fresh Vegetable 2019
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CHEESE COMPANIONS
We’ve teamed up with Hero Hirsh, head of retail at Paxton & Whitfield, to match this season’s best cheeses with our homemade chutneys recipes ANNA GLOVER words HERO HIRSH photograph SAM STOWELL
62 bbcgoodfood.com CHRISTMAS 2019
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SOMETHING FRUITY
SWEET & TANGY
Sticky fig & port chutney
Honeyed apricots with thyme
Beetroot, grape & apple relish
MAKES 1 x 300g jar PREP 10 mins COOK 30 mins EASY V
MAKES 1 x 300g jar PREP 10 mins plus overnight soaking NO COOK EASY V
MAKES 1 x 300g jar PREP 10 mins COOK 35 mins EASY V
Put 150g chopped figs (about 4), the leaves from 1 rosemary sprig, chopped, 50g light brown soft sugar, 1 finely chopped small red onion, 2 tbsp ruby port and 3 tbsp red wine vinegar in a pan. Simmer over a medium heat for 25-30 mins until sticky and jammy, adding 50ml water if it begins to stick. Leave to cool. Will keep in a sterilised jar for up to four months. GOOD TO KNOW low fat • gluten free PER TBSP 31 kcals • fat 0.1g • saturates none • carbs 6g • sugars 6g • fibre 1g • protein 0.3g • salt 0.01g
Try it with: blue cheese
‘Both figs and port are classic matches for blue cheese,’ says Hero. ‘Beauvale is rich and savoury, and will contrast beautifully with this sweet and sticky chutney.’ It was developed as a British substitute for the soft blue cheeses from Europe, and develops a runny centre as it ages.
Put 100g halved dried apricots in a small, clean jar. Add 3 tbsp honey, 3 tbsp sweet dessert wine and the leaves from 5 thyme sprigs, then top with the lid. Shake to combine, then leave overnight at room temperature to soak. Will keep for up to two weeks in the fridge.
Simmer 4 small cooked and chopped beetroots, 1 medium peeled and finely chopped apple, 50g halved red grapes, 1 finely chopped red chilli, 50g light brown soft sugar and 3 tbsp balsamic vinegar for 30-35 mins until jammy, adding a little water if needed. Leave to cool. Will keep for up to two weeks in the fridge.
GOOD TO KNOW gluten free
GOOD TO KNOW vegan • gluten free
PER 30g 114 kcals • fat 6g • saturates 1g • carbs 10g • sugars 10g • fibre 2g • protein 2g • salt 0.02g
PER TBSP 20 kcals • fat none • saturates none • carbs 5g • sugars 5g • fibre 0.3g • protein 0.3g • salt 0.02g
Try it with: soft cheese
‘The mixture of apricots, thyme and walnuts makes a great partner to a range of goat’s and soft cheeses,’ says Hero. ‘But it’s hard to beat a wigmore. As this cheese ripens, it develops a little saltiness, a subtle but complex fruitiness and a yielding texture.’ It has a slightly sweet yet flowery taste, and a firm texture that gets slightly runny as it ages.
Try it with: hard cheese
‘Beetroot, grape and apple work well with hard cheeses,’ says Hero. ‘I’ve chosen the 24-month aged gouda, as it has a crumbly texture and rich, sweet-savoury flavour. It stands up to the sweet-sour fruits and balsamic vinegar.’ A third of the whey is drained during production and replaced with hot water to shrink the curd for a sweeter final product.
More great partners for cheese Mør rye and buttermilk snap crackers (115g) These are some of our favourite crackers – they have a deep rye taste and are perfectly crisp. £2.65, finecheese.co.uk
Rosebud Preserves pear, orange & ginger chutney (198g) Sweet and spiked with festive ginger, this warming chutney is delicious with a cheddar or wensleydale. £3.95, rosebudpreserves.co.uk
Mother of pearl cheese knives set Serve in style with these opulent cheese knives with pearl handles. £29.50, Oliver Bonas
CHRISTMAS 2019 bbcgoodfood.com 63
Cheeses supplied by Paxton & Whitfield (paxtonandwhitfield.co.uk) Shoot director ANDREW JACKSON | Food stylist ESTHER CLARK | Stylist JENNY IGGLEDEN
A LUXURY CHUTNEY
christmas 2019
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F E ST I V E B I T E S
SIMPLE STARTERS These easy starters for dinner parties can cleverly be turned into canapés to serve with Christmas drinks
Ra in bo
recipes ESTHER CLARK photographs MELISSA REYNOLDS-JAMES
d ake b t u Whisky & n
64 bbcgoodfood.com CHRISTMAS 2019
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w
66 tails, p k c o nc w a pr
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christmas 2019
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SERVES 6 as a starter or 15-20 canapés PREP 25 mins plus soaking, cooling and 5 hrs chilling COOK 30 mins EASY V
50g dried porcini mushrooms 2 tbsp butter 3 shallots, finely chopped 250g chestnut mushrooms, finely chopped 2 garlic cloves, crushed 250g mascarpone 1 /2 tbsp white wine vinegar 30g parmesan or vegetarian alternative, finely grated 3 tbsp truffle oil cornichons and toast, to serve For the topping 100g salted butter 2 tbsp truffle oil 3 thyme sprigs, leaves picked ½ tsp green peppercorns, crushed ½ tsp pink peppercorns, crushed
1 Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins. 2 Melt the butter in a frying pan until foaming and fry the shallots over a low heat for 10 mins or until softened and translucent. Add the chestnut mushrooms and fry for 8 mins. Drain (freeze the liquid for stock or risotto) and finely chop the porcini mushrooms, then add to the pan, frying for another 5 mins. Add the garlic and cook for 1 min. Set aside to cool for 20 mins. 3 Tip the mushroom mixture into a food processor, along with the mascarpone, vinegar, parmesan and seasoning. Blitz until smooth while drizzling in the truffle oil. Divide between six ramekins. 4 For the topping, melt the butter in a small pan. When the milk solids separate and sink to the bottom, pour the clarified butter into a jug. Mix with the truffle oil and pour over each ramekin. Sprinkle with the thyme and peppercorns. Chill for at least 5 hrs. Serve with cornichons and toast, if you like.
Spiced honey-glazed halloumi & fig salad SERVES 8 as a starter or 20 canapés PREP 20 mins COOK 10 mins EASY
10 fresh figs, halved 60g honey 2 tsp ras el hanout 100ml olive oil 2 x 250g blocks halloumi, thickly sliced, then halved 2 tbsp sherry vinegar 150g rocket 2 x 80g packs prosciutto 2 tbsp flaked almonds, toasted
1 Heat the grill to its highest setting. Put the fig halves on one half of a baking sheet and drizzle with half the honey. Dry-fry the ras el hanout in a hot pan for 1 min. Mix the remaining honey with the toasted ras el hanout and 2 tbsp of the olive oil. Toss the slices of halloumi in the mixture and spread out on the other half of the baking sheet. Grill everything for 3 mins, flip the halloumi over and put back under the grill for a further 3 mins or until the halloumi is golden and the figs are softened. 2 Whisk the remaining oil with the sherry vinegar and season to taste. Arrange handfuls of the rocket on six plates and drizzle with the dressing. Top with the figs, halloumi and prosciutto, then finish with the toasted almonds. GOOD TO KNOW calcium • fibre • 1 of 5-a-day • gluten free PER SERVING (8) 569 kcals • fat 34g • saturates 14g • carbs 39g • sugars 39g • fibre 7g • protein 24g • salt 2.9g
As a canapé Chop the grilled halloumi into 3cm pieces and cut the figs in half again. Wrap strips of prosciutto around a piece of halloumi and fig, then drizzle with a little honey.
GOOD TO KNOW gluten free PER SERVING (6) 483 kcals • fat 47g • saturates 26g • carbs 8g • sugars 3g • fibre 1g • protein 6g • salt 0.5g
As a canapé Make half the quantity of the pâté and set in a bowl. Spread 1 tsp of the pâté over mini crispbreads and top with slices of cornichon, if you like. 66 bbcgoodfood.com CHRISTMAS 2019
Whisky & nut baked camembert SERVES 8 as a starter or as part of a buffet PREP 5 mins COOK 15 mins EASY V
2 x 250g vegetarian camembert 4 rosemary sprigs, torn 4 thyme sprigs, torn 50g mixed nuts, chopped
2 tbsp Scotch whisky 3 tbsp maple syrup soda bread or sourdough, to serve (optional)
Heat the oven to 220C/200C fan/gas 7. Chop the cheese into chunks and divide between eight ramekins. Mix the herbs with the nuts. Splash the whisky over the cheese, then top with nuts and drizzle over the maple syrup. Put on a baking sheet and bake for 15-20 mins or until soft. Serve with soda bread or toasted sourdough, if you like. GOOD TO KNOW folate • gluten free PER SERVING 248 kcals • fat 17g • saturates 9g • carbs 6g • sugars 5g • fibre 0.1g • protein 15g • salt 0.9g
As a canapé Make slits in the whole cheeses, then put each one in an ovenproof dish. Mix the herbs with the nuts. Splash the whisky over the cheese and leave to soak in for 5 mins. Top with the nuts and maple syrup. Bake for 20 mins or until gooey. Serve with bread or crackers to dunk.
Rainbow prawn cocktails SERVES 6 as a starter or canapé PREP 15 mins plus at least 1 hr pickling COOK 5 mins EASY
7 heaped tbsp mayonnaise 1 lime, juiced 3 tsp sriracha or other chilli sauce 15g pickled ginger, finely chopped 3 Little Gem lettuces, leaves separated 300g cooked king prawns 3 spring onions, shredded 2 tsp black sesame seeds
handful prawn crackers, crushed For the pickles 100ml rice wine vinegar 1 tbsp caster sugar 1 large carrot, peeled and julienned ½ large cucumber, peeled into ribbons 6 radishes, thinly sliced
1 For the pickles, put the vinegar, 50ml water, the sugar and 2 tsp sea salt in a pan and simmer for 5 mins over a medium heat, stirring until the sugar and salt have dissolved. Leave to cool a little. Put the vegetables in a bowl and pour over the pickling liquid. Leave in the fridge for at least 1 hr. 2 Mix together the mayonnaise, lime juice, sriracha and pickled ginger. Arrange the lettuce leaves in six bowls, then top with the pickled veg, prawns and sauce. Finish with spring onions, sesame seeds and prawn crackers. GOOD TO KNOW folate • fibre • 1 of 5-a-day PER SERVING 386 kcals • fat 33g • saturates 3g • carbs 11g • sugars 7g • fibre 3g • protein 11g • salt 3.0g
As a canapé Fill each lettuce leaf with some pickled veg, prawns, sauce and top with the sesame seeds, spring onions and prawn crackers.
Shoot director GARETH JONES | Food stylist ESTHER CLARK | Stylist JENNY IGGLEDEN
Truffled mushroom pâté
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DIANA HENRY
SALMON CENTREPIECES Diana shares her favourite salmon recipes with three impressive dishes for the festive season photographs NASSIMA ROTHACKER
W
hole salmon, caught by a family friend, used to arrive at our house wrapped in wet newspaper when I was a child. It was a big event. The paper was carefully removed to reveal this big glistening body. You could see its muscularity even as it lay there, a fish that had the strength to leap; we used to watch them in the River Bann on the outskirts of our hometown, moving from clear water, where they were born, towards the sea, from where they would eventually return to create the next generation in the river. We had this life cycle explained every time we ate salmon. It was our favourite fish and we were in no doubt about its nobility. It was eaten in the summer with mayonnaise or hollandaise sauce, the celebration dish par excellence. At Christmas we didn’t serve salmon hot but made it into gravadlax to serve alongside Irish smoked salmon and coarse wheaten bread. Salmon was as important a part of Christmas as goose or turkey and ham. I suppose times of feasting – Christmas or Easter – are the occasions on which we prepare big statement pieces, joints of meat, birds and whole fish. I still make gravadlax every Christmas as it’s great to have in the fridge to provide impromptu but glamorous meals. Visits to Scandinavia as an adult made me see salmon even more as part of the Christmas feast, as gravadlax is always on the festive table there. There’s also something Christmassy about a piece of roasted
or poached salmon, a dollop of soured cream, some keta (salmon roe) and sprigs of dill (see recipe, p71). The dill has the freshness of pine trees; the soured cream is like soft snow. Although this is a summery meal, it seems perfect at this time of year, too. I prefer to bake whole salmon in the oven, rather than poach it – finding a fish kettle is such a palaver and the oven temperature seems to stay more steady. The flesh of the salmon cooked in pastry (p70) stays beautifully moist. This is such a celebratory dish you can serve it on Boxing Day, at a special dinner before the big day or on New Year’s Eve. The fish gratin recipe (p72) – which mixes fresh and smoked salmon – is rich and old-fashioned. I first ate it at the Stockholm food market, Östermalms Saluhall, at Christmas and only recreated it for the first time when working on this piece. Of course, the problem is which salmon to buy. Farmed salmon is available all year round, but then you have to really consider how and where it was produced. You can also opt to buy wild Pacific salmon from Alaska. It doesn’t have the same flavour as Atlantic salmon – and there are several different varieties available here – so try some fillets before Christmas to see whether you like it. It isn’t just non-meat eaters who welcome salmon at Christmas. For those of us who get tired of all the turkey and stuffing, salmon brings lightness.
Good Food contributing editor Diana Henry is an award-winning ood writer. Her latest book is From the Oven to the Table (£25, Mitchell Beazley). For more of Diana’s recipes, go to bbcgoodfood.com. @dianahenryfood
68 bbcgoodfood.com CHRISTMAS 2019
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Hole in the Wall salmon stuffed with ginger & raisins, p70
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Hole in the Wall salmon stuffed with ginger & raisins
This is a classic recipe cooked by George Perry-Smith at the Hole in the Wall in Bath many years ago. It’s usually served with sauce messine, rich with cream and fragrant with herbs. I don’t think it has dated as it’s very Middle Eastern in its flavours. This is one of my favourite dishes. I have cooked it so many times over the years – it’s a truly celebratory dish. SERVES 8 PREP 40 mins plus chilling and cooling COOK 40 mins MORE EFFORT
100g butter, softened 40g blanched almonds, chopped 40g currants 4 balls stem ginger in syrup, very finely chopped grating of nutmeg 500g block puff pastry 1½ tbsp semolina 2 salmon side portions (about 500g each) cut from the middle, boneless and skin removed (or see tip) ½ lemon, juiced 1 egg yolk 2 tbsp milk
For the sauce 15g butter 1 shallot, very finely chopped 1½ tsp plain flour, plus extra for dusting 350ml double cream 1½ tsp Dijon mustard 1 tbsp each finely chopped parsley and chervil (or 2 tbsp chopped parsley) 2 tarragon sprigs, leaves picked and chopped ½ lemon, juiced
1 Mash the butter, almonds, currants, ginger and nutmeg together with a fork. Divide the pastry in two, making one piece slightly larger – this will be the top. 2 Roll out the smaller piece of pastry, for the base, on a lightly floured surface until it is large enough to fit the fish with a 2.5cm border all the way around it. Put this onto baking parchment or a non-stick metal baking sheet. Sprinkle the semolina over the pastry base. 3 Place one piece of the salmon on the pastry. Sprinkle over some lemon juice, season and spread the butter mixture over the top of it. Place the other half of the salmon, with the side that had the skin on it facing upwards, on top of the butter.
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Brush any excess semolina off the edges of the pastry. Mix the egg yolk and milk together and use to brush the pastry around the salmon. Roll out the rest of the pastry to fit the top and, once you’ve laid it over, pinch the pastry edges together to seal. Use the excess pastry to make shapes to decorate the top. Chill for 30 mins and heat the oven to 200C/180C fan/gas 6. 4 Brush the salmon parcel with more egg wash and put in the oven for 40 mins. While it’s cooking, make the sauce. Melt the butter in a small pan and fry the shallot until it softens. Add the flour and stir for 1 min. Take the pan off the heat and gradually pour in the cream. Put it back on the heat and gently bring to the boil. Turn the heat down, add the rest of the ingredients and simmer for a couple of minutes until the flavours of the herbs come through. Check for seasoning. 5 Leave the salmon to cool for about 10 mins, then move it onto a warm serving platter and serve with the sauce. I serve it with a watercress salad and little waxy potatoes. GOOD TO KNOW omega-3 PER SERVING 893 kcals • fat 71g • saturates 33g • carbs 30g • sugars 8g • fibre 2g • protein 33g • salt 1.0g
tip
Use one large salmon side, and cut in half, so the pieces sandwich together, if you like.
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Lightly smoked salmon fillets with dill-pickled vegetables, crème fraîche & salmon roe
The recipe for the vegetables actually fills a one-litre jar, so you won’t use all of them, but keep them in the fridge to have with smoked salmon and cold cuts over the Christmas period. Serve with little boiled potatoes tossed in butter as a main or lighter festive lunch. SERVES 6 as a starter PREP 20 mins plus draining and 2 days pickling COOK 20 mins EASY
6 lightly smoked salmon fillets 15g unsalted butter, melted 200ml crème fraîche 50g salmon roe For the vegetables 100g cucumber 3 tsp sea salt flakes 350ml white wine vinegar 2½ tbsp granulated sugar
2 tsp celery seeds 1 tsp black peppercorns, bruised 150g carrots 100g radishes 150g cauliflower, cut into small florets ½ red onion, finely sliced ½ small bunch dill, torn into little sprigs
1 First, for the pickles, cut the cucumber into rounds and layer it in a sieve, sprinkling with 2 tsp salt as you go. Set over a bowl and leave for a couple of hours – the salt will draw out the moisture. 2 Bring 200ml water to the boil in a pan with the white wine vinegar, sugar, 1 tsp salt, celery seeds and black peppercorns. Leave to cool. 3 Peel the carrots and cut them into batons. Clean the radishes really well, then cut them in half lengthways. Squeeze the drained cucumbers of excess moisture.
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4 Put all the vegetables in a 1-litre sterilised jar with the dill and pour the cooled vinegar over them, then seal with a lid. Leave to sit at room temperature for two days before serving, or keep chilled. Will keep in the fridge for four weeks. 5 Heat the oven to 190C/170C fan/ gas 5 and put the salmon fillets on a baking sheet. Brush the fillets with the melted butter and scatter with black pepper. Cook for 14 mins. 6 Serve the salmon with some of the pickled vegetables, a generous tablespoon of crème fraîche on each fillet, finished with a spoonful of salmon roe on top. GOOD TO KNOW omega-3 • gluten free PER SERVING 444 kcals • fat 34g • saturates 14g • carbs 6g • sugars 5g • fibre 1g • protein 27g • salt 2.1g
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Swedish smoked salmon & spinach gratin
This is a popular dish around Christmastime in Sweden. I first ate it 18 years ago in the covered market in Stockholm on Christmas Eve and it has stayed with me, but I never cooked it until now. You need smoked salmon fillets that are raw (just as you can buy haddock that’s smoked but needs cooking, you can buy salmon too). It’s a rich dish, so you don’t need large portions. Serve with small waxy potatoes and roasted beets.
SERVES 6 PREP 5 mins plus cooling COOK 45 mins EASY
1.2kg spinach 15g butter 6 lightly smoked raw salmon fillets, skin removed (about 140g each) 300ml double cream
1 Put the spinach in a really big saucepan (or two saucepans) and add a few tablespoons of water. Cover, set over a medium heat and cook for about 5-8 mins, turning the spinach over every so often, until wilted. Tip it into a colander to
drain and allow it to cool (spread it out on a plate to cool it quicker). Take big handfuls of it in your fists and squeeze out the excess water. It’s really important that you do this, otherwise the water will leach out and make the cream watery and green. 2 Chop the spinach. Melt the butter in a saucepan and gently toss the spinach in it. Season with pepper and a tiny bit of salt (there’s so much salt in the salmon). Heat the oven to 160C/140C fan /gas 3. Lay the spinach in the bottom of a gratin dish (about 30cm x 20cm), then arrange the salmon fillets on top. 3 Heat the double cream in a small pan, then pour it all over the salmon and spinach. Bake for 35 mins, or until the top is golden and the cream is bubbling. GOOD TO KNOW calcium • folate • iron • omega-3 • 1 of 5-a-day • gluten free PER SERVING 495 kcals • fat 40g • saturates 21g • carbs 4g • sugars 1g • fibre 2g • protein 28g • salt 1.1g
tip
Shoot director ELIZABETH GALBRAITH | Food stylist KATY GREENWOOD | Stylist LUIS PERAL
The kind of fish you should be eating changes frequently, so visit mcsuk.org/ goodfishguide to check before you shop.
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TOM KERRIDGE
TOM’S FESTIVE FEAST BBC chef Tom Kerridge’s Christmas porchetta is ideal for feeding a crowd on Boxing Day or if you want an alternative to turkey on the big day photographs NASSIMA ROTHACKER
Other Michelin-starred chefs might go for goose or rib of beef to feed friends over the Christmas holidays, but for me, it’s this rolled pork belly, stuffed with lots of festive flavours and roasted so the skin has crackled but the meat is still succulent. To serve with it, I’m making some smoky beans as I think pulses are often overlooked in the UK, and then I’m doing a dessert that’s totally made ahead. There is something modern yet traditional, special yet informal about this menu, which is exactly how the perfect Christmas celebrations should be. Tom x
Tom Kerridge is a BBC presenter and chef-owner of The Hand and Flowers, The Coach and The Butcher’s Tap in Marlow, and Kerridge’s Bar & Grill at The Corinthia Hotel, London. Tune in to his podcast every Wednesday. See Tom live at the BBC Good Food Show Winter (turn to page 96). @ChefTomKerridge
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MENU FOR 8-10
Festive porchetta One-pan pigs-in-blanket beans Roasted hispi cabbage with garlic & chilli crumb Caramelised apple parfait with cinnamon toffee sauce
CHRISTMAS 2019 bbcgoodfood.com 75
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Festive porchetta
I’ve left the skin unscored on this so you get one big sheet of crackling. When it comes to stuffing and tying meat, if you’re not confident, give your butcher a bit of warning, make the stuffing, take it along and get them to stuff, roll and tie the meat for you. By supporting your local butcher, they should support you by doing jobs like this. SERVES 8-10 PREP 30 mins plus 30 mins resting COOK 2 hrs 20 mins MORE EFFORT
3kg skin-on boneless pork belly, unscored 1 tbsp sunflower oil For the spice mix 3 star anise ½ tsp black peppercorns 8 clementines, zested 5 bay leaves, finely chopped or crumbled 1 chicken stock cube, crumbled 50g dried breadcrumbs
1 To make the spice mix, toast the star anise and peppercorns in a frying pan until fragrant, then grind them to a powder with 1 tbsp flaky sea salt using a pestle and mortar. Tip into a bowl and mix through the zest, bay leaves, stock cube and breadcrumbs, then set aside. 2 Lay the belly, skin-side, down on a board with a longer edge facing you and cut eight-10 deep slashes in the flesh. Massage the spice mix into the flesh, getting deep into the cuts. Roll the belly tightly to form a roulade-style joint, then tie evenly with butchers’ string. Set aside until ready to cook. Can be prepared up to one day ahead and chilled. 3 Heat the oven to 240C/220C fan/ gas 9. Lay the pork on a shallow roasting tray, rub the oil over the skin and season with salt. Roast for 20 mins, then turn the oven down to 180C/160C fan/gas 6 and roast for another 1 hr 40 mins, basting with the fat in the pan a few times. If the crackling hasn’t crackled by this point, turn the oven back up to 240C/220C fan/gas 9 and check every few minutes until crackled. Rest for 30 mins, then use a serrated knife to carve into thick slices. PER SERVING (10) 594 kcals • fat 42g • saturates 14g • carbs 4g • sugars 0.2g • fibre 0.2g • protein 0.2g • salt 2.2g
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One-pan pigsin-blanket beans
Remember when you got baked beans with mini sausages in? Well, here I’ve combined the bacon and sausage flavours of pigs in blankets to take this little trip down food memory lane. SERVES 8-10 PREP 20 mins COOK 40 mins EASY
1 tbsp sunflower oil 6 chipolatas or 12 cocktail sausages 200g diced pancetta or bacon lardons 2 onions, chopped 2 garlic cloves, finely chopped 1 tbsp tomato purée 75g dark brown soft sugar 150ml red wine vinegar 2 x 400g cans chopped tomatoes 2 x 400g cans cooked white beans, drained 6 sage leaves, finely chopped
1 Heat the oil in a flameproof casserole dish. Sizzle the sausages in the pan until brown on all sides, then lift onto a plate and leave to cool. If you’re using chipolatas, cut them into shorter pieces. In the same pan, sizzle the pancetta for 5-8 mins until starting to brown. Scatter the onions over the pancetta and cook until soft, then add the garlic and cook for 1 min longer. 2 Add the tomato purée and sugar, then pour over the vinegar and chopped tomatoes and use about 100ml water to rinse out the cans and add that as well. Stir through the beans and sausages, then simmer everything for 20 mins. When the sauce is nice and thick, stir through the sage, simmer for a few minutes more and serve. The beans can be made up to three days ahead, chilled and reheated.
Roasted hispi cabbage with garlic & chilli crumb
I cook this at the same temperature as the pork, so they can be in the oven at the same time. SERVES 8-10 PREP 25 mins COOK 15 mins EASY
4 tbsp duck fat or sunflower oil 2 medium hispi cabbages, outer leaves trimmed, then quartered lengthways 50g butter, diced For the crumb 75g dried breadcrumbs 3 tbsp dried onion flakes ½ tsp garlic powder 1 tsp dried chilli flakes 70g toasted hazelnuts, chopped 2 tbsp chopped sage
1 Mix all the crumb ingredients together in a bowl with a pinch of salt and set aside. 2 Heat oven to 180C/160C fan/ gas 4. Heat the duck fat in a large flameproof roasting tin. Sear the cabbage wedges in the tin until the cut sides are crisp and slightly burnt, then turn them so they are cut-side up and scatter over the crumb mix. Dot over the diced butter and bake for 15 mins until the crumb is golden. GOOD TO KNOW 1 of 5-a-day PER SERVING (10) 191 kcals • fat 14g • saturates 5g • carbs 11g • sugars 4g • fibre 2g • protein 3g • salt 0.1g
GOOD TO KNOW 2 of 5-a-day PER SERVING (10) 278 kcals • fat 14g • saturates 6g • carbs 23g • sugars 12g • fibre 4g • protein 12g • salt 1.0g
Tune in to Tom on our new podcast Listen to the BBC Good Food Podcast to hear Tom chatting with Good Food’s Rosie Birkett and Orlando Murrin about their top tips for a perfect Christmas. Listen via iTunes, Spotify, or wherever you listen to podcasts.
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Caramelised apple parfait with cinnamon toffee sauce
This takes a bit of work, but all of it is done ahead and the payback is a light, frozen parfait that has all the flavour of a tarte tatin. It goes well with a glass of cider, for a really grown-up get-together. SERVES 8-10 PREP 40 mins plus freezing COOK 10 mins A CHALLENGE V G
For the parfait 6 Granny Smith apples, peeled, cored and cut into eighths 150g demerara sugar 100ml brandy 3 eggs 125g caster sugar 150ml double cream 10 digestive biscuits, crushed, to serve
For the cinnamon toffee sauce 200g dark brown soft sugar 25g butter, diced 50ml double cream 50ml cloudy apple juice ½ tsp ground cinnamon
1 Tip the apples, demerara sugar and brandy into a pan, bring to the boil and simmer for 12-15 mins until caramelised and sticky, then leave to cool. Scoop about a third of the wedges out of the sauce and set aside, then use a blender or food processor to purée the rest of the apples and sauce, then set aside. 2 Separate the eggs and tip the yolks into a large metal bowl. Set aside the whites for later. Dissolve 100g of the caster sugar in a medium saucepan with 120ml boiling 78 bbcgoodfood.com CHRISTMAS 2019
water. When clear, bring to the boil and put a sugar thermometer in the pan. Meanwhile, whisk the yolks in a bowl with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. With the mixer running, drizzle the syrup onto the yolks and beat on full speed for 3-5 mins until you have a firm yellow foam. Leave to cool, whisking occasionally. 3 Whisk the egg whites in a clean bowl with a clean whisk until they form stiff peaks, then whisk in half of the remaining caster sugar and continue to whisk for 30 seconds, then add the rest of the sugar and continue whisking until stiff peaks have formed again. In a third bowl, whisk the cream until soft peaks form. Gently fold the apple purée through the egg yolk mixture, then fold that through the egg whites and lastly fold that mixture through the whipped cream. Keep on folding until everything is fully combined. Pour into a 900g loaf tin lined with cling film and freeze overnight. Can be made two weeks in advance and kept frozen. 4 To make the sauce, tip the sugar and butter into a saucepan and heat until it starts to melt. Once the sugar begins to bubble, add the cream, water, apple juice and cinnamon, cook out for a minute, then cool to room temperature. When ready to serve, turn out the parfait, top with the reserved apple wedges and the digestive crumbs, then drizzle over the toffee sauce. PER SERVING (10) 445 kcals • fat 17g • saturates 9g • carbs 62g • sugars 56g • fibre 1g • protein 4g • salt 0.3g
Shoot director XXXXXXXXXX | Food stylist XXXXXXXXXX | Stylist XXXXXXXXXX Shoot director ELIZABETH GALBRAITH | Food stylist KATY GREENWOOD | Stylist LUIS PERAL
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One day, all bacon will be made this way.
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Direct A warming, hearty dish is the perfect addition to a chilly Bonfire Night, and with Hotpoint, you can be sure it will be cooked to perfection aving friends over for fireworks and toasted marshmallows? You’ll want to dish up a dinner that’s not only delicious, but also keeps everyone toasty warm and coming back for seconds. That might seem like a lot to ask for, but not if you’re using a Hotpoint Direct Flame gas hob. Hotpoint’s Direct Flame gas hobs can help you cook mouthwatering dishes to perfection, and what’s more, they’re 20 per cent faster and more energy-efficient than a standard gas hob. The powerful blue flame is delivered to the base of the pan vertically, via 420 tiny holes, so no heat is wasted around the sides of the pan and there are no cold or hot spots. Instead, the heat is spread uniformly across the entire surface of the pan, so you’ll benefit from perfectly even cooking, minimum heat loss and cracking results every time. Love stir-fries? You can whip one up in just a few minutes with Hotpoint Direct Flame gas hobs. They feature a special triple-crown wok burner that optimises the power of the gas, and allows for quick and even cooking. When your passion is cooking, not cleaning, Hotpoint’s Diamond Clean nano technology makes keeping your hob super shiny a breeze. There’s also complete peace of mind thanks to the flame failure device, which will automatically stop the supply of gas should the flame go out. Visit hotpoint.co.uk/Innovation/ Built-in-Gas-Hobs to read all about the Hotpoint Direct Flame gas hobs, or use one to make this Bonfire Night bean stew recipe – the perfect way to celebrate World Vegan month, too.
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Smoky bonfire beans
SERVES 6 1 PREP 10 mins 1 COOK 40 mins
2 tbsp olive oil 4 banana shallots, sliced into rings 2 garlic cloves 2 celery sticks, chopped 1 red pepper, cut into thin slices 1 bay leaf 2 tbsp smoked paprika 1 tbsp English mustard 600ml passata few dashes of hot sauce (optional) 2 tbsp maple syrup 2 tbsp mushroom ketchup 1 tbsp red wine vinegar 1 400g can each of butter, flageolet and black beans, drained but not rinsed For the garlic bread 1 large ciabatta, cut in half through the middle 2 tbsp olive oil 2 garlic cloves small bunch rosemary, leaves roughly chopped small bunch parsley, roughly chopped
1 Heat the oil in a large pan, then fry the
shallots, garlic, celery and red pepper for 5 mins until they start to soften. Add the bay leaf, paprika and mustard, and cook for 2 mins. Add the passata, hot sauce (if using), maple syrup, mushroom ketchup and vinegar, along with the drained beans. Give everything a good stir and cook over a medium heat for about 30 mins. 2 While the beans are cooking, make the garlic bread. Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment and place the ciabatta slices cut-side-up on it. 3 Mix the oil, garlic and herbs, plus a pinch of salt, then spread over the bread. Bake for 10 mins in the centre of the oven. Once cooked, cut into slices and serve with a bowl of the beans.
For more information on Hotpoint appliances, visit hotpoint.co.uk
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TOMMY’S TWIST
CHRISTMAS BEEF BBC chef Tommy Banks cooks a quick Christmas centrepiece that doesn’t compromise on impact or luxury photograph ROB STREETER
T
here is no doubt that fillet is the most tender cut of beef, but what you gain in texture you lose in flavour, so I’ve cranked things up on this quick and easy roast, giving the fillet a deep, umami-rich glaze and crust of crispy onions to turn it into a real showstopper.
Shoot director RACHEL BAYLY | Food stylist MYLES WILLIAMSON | Stylist OLIVIA WARDLE
Ale-glazed beef fillet with a crispy onion crust
Ask for the middle of the fillet, sometimes called the barrel cut, for this recipe. It’s of a uniform thickness throughout, which not only looks neat but guarantees even cooking. Malt extract adds a deep, almost nutty flavour to the glaze. You can find it in health food shops, or at a stretch, you can swap it for a tablespoon of treacle. SERVES 5 PREP 30 mins COOK 1 hr EASY
For the beef 100g crispy fried onions (available in some supermarkets or online) 1 tbsp sunflower oil 800g beef fillet, cut from the centre For the glaze 500ml pale ale 180g malt extract 50g yeast extract 1 tbsp soy sauce 1 tbsp sherry vinegar
For the carrots 400g Chantenay carrots 50g unsalted butter 2 tbsp fennel seeds 200g baby spinach
1 To make the glaze, whisk all the ingredients together in a saucepan. Bring to the boil and simmer for 25-30 mins to reduce until sticky. Meanwhile, crush the onions with a pestle and mortar, or blitz in a food processor until you get a fine crumb. 2 Heat the oven to 180C/160C fan/ gas 4. Generously season the beef all over. Heat the oil in a frying pan over a high heat and spend 10 mins searing the beef well on all sides. Remove from the pan (setting the pan aside to cook the carrots later), then sit the beef on a wire rack in a roasting tin. Brush all over with some of the glaze, roast for 10 mins, then turn it over and do the same again, reserving some of the glaze for brushing over at the end. If you want the beef rare and you have a meat thermometer, the core temperature should be 52C. For medium-rare, roast for another
Tommy Banks is chef-owner at The Black Swan in Oldstead (blackswanoldstead.co.uk) and Roots in York (rootsyork.co.uk). His book, Roots (£25, Seven Dials), is out now. For more recipes from Tommy, visit bbcgoodfood.com. @tommybanks8
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10-15 mins – the core temperature should be 55-60C. Cover the beef and let it rest for 15-20 mins. 3 Meanwhile, boil the carrots in salted water for 5-7 mins until just tender, then drain. Tip the carrots into the frying pan you used to sear the beef along with the butter and fennel seeds. Fry over a medium heat until golden, then add the spinach, any resting juices from the meat and 1 tsp of the beef glaze. Cook until the spinach has wilted. 4 To serve, scatter the crispy onions on a tray or plate. Brush the beef again with the glaze and roll it in the onions. Sit on a board, carve into thick slices and serve with the carrots and spinach. GOOD TO KNOW folate • iron • 1 of 5-a-day PER SERVING 596 kcals • fat 24g • saturates 11g • carbs 44g • sugars 26g • fibre 3g • protein 44g • salt 3.4g
tip
To make a gravy, bring 400ml beef stock to the boil along with 1 tsp of the glaze and cook until the glaze has dissolved. Mix 1 tbsp cornflour with 1 tbsp water to make a paste and stir into the enriched stock. Simmer for a few minutes until thickened.
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christmas 2019
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Best of the brunch
What better way to start the festivities than with an indulgent sharing brunch? Gather the family round on Christmas morning and dig in to these extra special recipes – you just need to decide whether to go sweet or savoury recipes ESTHER CLARK & BARNEY DESMAZERY photographs DAVID MUNNS
Twisted spiced bread with honey & tahini butter, p86
84 bbcgoodfood.com CHRISTMAS 2019
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christmas 2019
Cured salmon build-your-own bagel board, p86
CHRISTMAS 2019 bbcgoodfood.com 85
Cured salmon build-your-own bagel board SERVES 8-10 PREP 25 mins plus at least 2 days curing and pickling NO COOK EASY
1 tbsp cracked black pepper 75g muscovado sugar 60g sea salt flakes 1 filleted side of very fresh salmon (about 800g), skin on For the dill & lemon cream cheese 200g full-fat cream cheese, at room temperature small bunch of dill, finely chopped ½ unwaxed lemon, zested and juiced, plus extra wedges to serve For the pickle 1 small cucumber 1 small red onion, finely sliced pinch of caster sugar 3 tbsp white wine vinegar
Twisted spiced bread with honey & tahini butter A warm, richly spiced loaf is sure to start Christmas morning off right. Try this Middle Easterninspired version laced with sesame. Serve warm spread with a moreish honey and tahini butter. SERVES 10-12 PREP 35 mins plus up to 2 hrs 30 mins proving COOK 40 mins MORE EFFORT
120-140ml whole milk 50g unsalted butter, cubed 300g strong white bread flour, plus extra for dusting 50g golden caster sugar ½ tsp fine sea salt 7g sachet fast-action dried yeast 1 medium egg, lightly beaten oil, for the bowl For the filling 50g unsalted butter, softened 2 tbsp sesame seeds, toasted 50g light brown soft sugar 3 tsp cinnamon ¼ tsp ground cardamom For the honey & tahini butter 70g salted butter, softened 2 tbsp runny honey 2 tbsp tahini For the icing 75g golden icing sugar sesame seeds, for sprinkling (optional)
To serve selection of toasted bagels sliced rye bread small pot of salmon caviar caper berries or capers, drained
1 Up to four days but at least two days before serving the salmon, mix the pepper, sugar and salt together. Pat the salmon dry with kitchen paper and run your hands over the flesh to find any stray bones – use tweezers to pull these out, if needed. Lay the salmon in a dish, skin-side down, and pack the salt mix over the flesh. Cover the fish with a board or tray weighed down with a few heavy cans or jars. Transfer to the fridge for at least two days or up to four, turning the fillet about every 12 hrs. 2 To make the dill cream cheese, beat all of the ingredients together and set aside. This can be made up to a day ahead and chilled.
1 Warm 120ml milk and the butter in a small saucepan until melted. Leave to cool to lukewarm. 2 Combine the flour, sugar, salt and yeast in the bowl of a stand mixer. Make a well in the centre and pour in the egg and warmed milk, then mix until just combined. If it seems a little dry, add an extra 20ml milk. Knead the mixture on a gentle speed using a dough hook for 5-8 mins, or until the dough is smooth and springs back when pressed. If you don’t have a stand mixer, combine everything in a bowl, then knead on a lightly floured surface for 8-10 mins. Shape the dough into a ball and leave to prove in a large, lightly oiled bowl covered with a tea towel for 1 hr-1 hr 30 mins, or until doubled in size. 3 To make the filling, combine the ingredients and set aside. 4 Line a large baking sheet with baking parchment. Roll the proved dough out on a lightly floured surface to a 40cm square. Spread the filling evenly over the dough using a palette knife, leaving a 2cm border around the edge. Roll the dough up into a tight log, starting with the end furthest from you – it should measure roughly 40cm in length. Cut the dough log in half lengthways down the middle so you have two long pieces laying
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3 To make the pickle, cut the cucumber in half lengthways, scoop out the seeds using a spoon, and slice into thin half-moons. Toss the cucumber with the red onion and a generous pinch of salt in a colander, then set aside for 30 mins to soften. Transfer the vegetables to a bowl or jar and top up with the sugar and vinegar. Can be eaten immediately or made up to two days ahead and chilled. 4 Lift the salmon out of the curing mixture and wipe off any excess seasoning using kitchen paper. Put the fish on a large serving board and carve into thin slices. Serve with the bagels and rye bread, dill & lemon cream cheese, the pickle, salmon caviar, capers and lemon wedges. GOOD TO KNOW omega-3 • gluten free PER SERVING (10) 207 kcals • fat 14g • saturates 5g • carbs 5g • sugars 5g • fibre 1g • protein 15g • salt 2.6g
beside each other, horizontally, cut-side up. Pinch together at both ends, then pick up the ends and twist the pieces around each other, as though you’re making a rope. 5 Transfer the loaf to the prepared sheet. Loosely cover and let it prove in a warm place until doubled in size again, about 45 mins-1 hr. Heat the oven to 180C/160C fan/gas 4. 6 Put the sheet in the centre of the oven and bake for 35-40 mins, covering loosely with foil if it starts to become too dark during baking. When ready, the loaf should be golden and sound hollow when tapped on the bottom. Leave to cool slightly for 15 mins if you’re serving it warm, or leave to cool completely on a wire rack. 7 To make the tahini butter, mix the ingredients with a pinch of salt using a wooden spoon until combined. To make the icing, mix the sugar with 1 tbsp warm water until smooth, adding more if it’s too thick. Drizzle over the loaf and sprinkle with the sesame seeds, if using. Slice the loaf and serve with the honey & tahini butter. Best eaten the day it’s made. PER SERVING (12) 304 kcals • fat 15g • saturates 8g • carbs 36g • sugars 18g • fibre 2g • protein 5g • salt 0.4g
tip
Any sliced leftovers can be turned into an indulgent French toast. Simply dip in lightly beaten egg, then fry in salted butter until golden and crisp. Serve dusted with icing sugar.
Shoot director ANDREW JACKSON | Food stylist KATY GILHOOLY | Stylist VICTORIA ALLEN
christmas 2019
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Our founder knew that respecting the land was essential for cultivating the best ingredients. That’s why our organic Extra Virgin Olive Oil, Balsamic Vinegar and Classic Pesto are made the traditional way for the finest flavour. Find our new organic range at Ocado, Amazon and your local Italian delicatessen.
Filippo Berio set the standards, we live by them. Discover more at filippoberio.co.uk
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MADE BETTER
CHRISTMAS LUNCH FOR 12? Challenge accepted.
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Four ovens in one cooker Stoves Range Cookers are engineered for food. The only UK Range Cooker manufacturer with four ovens, the Quad OvenTM maximises your cooking capacity for the perfect Christmas feast or festive gathering. Other features available on our Deluxe Range Cookers include two 5kW PowerWok PlusTM burners and ZeusTM Bluetooth® Connected Timer. STOVES.CO.UK
QUAD OVEN™ FOUR OVENS FOR MAXIMUM COOKING CAPACITY
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family
HOMEMADE GIFTS Get the kids involved in making presents for friends and family with these great make-ahead sweet treats recipes LULU GRIMES photographs MIKE ENGLISH
CHRISTMAS 2019 bbcgoodfood.com 89
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Christmas rocky road
Adapt the recipe for this however you like – candy cane pieces add a minty flavour, for example. It’s great for using up leftover Christmas sweets and biscuits. MAKES 20 squares PREP 20 mins plus at least 3 hrs chilling COOK 5 mins EASY
100g butter, cut into cubes, plus extra for the tin 250g Christmas biscuits, such as shortbread or chocolate biscuits 75g shelled nuts (use up a bag of whole nuts, or bits and bobs from the baking cupboard) 100g mixed dried fruit (such as raisins, cherries or glacé ginger) 75g Christmas sweets (candy canes,
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marshmallows or jelly sweets) 400g milk or plain chocolate (or a mixture of both), chopped 140g golden syrup (weigh this straight into the pan you will use for melting) 2 tbsp sprinkles, or more sweets, to decorate
1 Butter and line a 20cm square tin, or use a 20cm square silicone mould. Break the biscuits into pieces – they need to be no smaller than a pea, but not too chunky or your rocky road won’t hold together. 2 Halve any larger nuts either by snapping them or carefully cutting with a knife, then combine them with the biscuits. Halve any large pieces of dried fruit and chop or snap sweets into smaller pieces, then add these to the bowl.
3 Melt 300g of the chocolate, the butter and the golden syrup carefully in a pan set over a low heat, stirring occasionally, then pour this over the biscuit and nut mixture and mix together so the chocolate covers everything. 4 Tip the mixture into the tin, then level the top – it doesn’t need to be completely smooth. Melt the remaining chocolate in the microwave in short blasts, or in a heatproof bowl over a small pan of simmering water, then drizzle this over the top and sprinkle with the decorations. Chill for at least 3 hrs or overnight before cutting into squares. Will keep in the fridge for three to four days. PER SERVING 286 kcals • fat 16g • saturates 9g • carbs 32g • sugars 25g • fibre 1g • protein 3g • salt 0.3g
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family
Learn how to decorate these cupcakes in a masterclass at the BBC Good Food Show Winter (28 Nov-1 Dec). See page 96 and bbcgoodfoodshow.com for details.
Elf & Santa cupcakes MAKES 16 PREP 40 mins plus drying COOK 18 mins EASY V
For the cupcakes 175g butter, softened 175g golden caster sugar 3 eggs 200g self-raising flour 1 orange, zested and 1/2 juiced pinch of cinnamon 1 tsp vanilla extract For the icing 100g unsalted butter, softened 2 tsp vanilla extract 250g icing sugar, sifted For the legs fondant icing sugar candy canes strawberry pencil sweets
black, green and white fondant icing gold and silver balls
1 Heat the oven to 190C/170C fan/ gas 5. Line bun tins with paper cake cases. Put all the ingredients for the cupcakes in a large bowl using 4 tbsp of the orange juice, then beat together for 1-2 mins until smooth. 2 Spoon the cake mix into the cases, so they are three-quarters full. Bake for 15-18 mins or until golden and firm to the touch. Cool in the tin for 5 mins, then transfer to a wire rack. 3 For the icing, beat the butter, vanilla and icing sugar until pale and creamy, adding 1-2 tbsp warm water to loosen, if needed. Ice the cakes with a palette knife or use a piping bag to create swirls deep enough to hold the Santa and elf legs.
4 For the legs, make a batch of fondant icing following the pack instructions. Cut the candy canes and pencil sweets into 4cm lengths. Use green fondant icing to mould elf boots around the candy cane legs and black fondant icing to mould Santa boots around the strawberry pencil legs. Add some white fondant around the top of Santa boots. Use the made-up fondant icing to stick a silver or gold ball onto each toe of the elf boots. Let the boots dry completely. Use our online chimney template (see tip, right), to make paper sleeves to wrap around the cupcake cases. Push the legs into the cupcakes just before serving. PER CUPCAKE 338 kcals • fat 15g • saturates 9g • carbs 47g • sugars 36g • fibre 1g • protein 3g • salt 0.4g
tip
Get the kids to colour in their own paper cases. Download the template at bbcgoodfood. com/chimneytemplate.
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Chocolate orange cookies MAKES 25 PREP 15 mins plus 2 hrs chilling COOK 15 mins EASY V
1 Beat the butter with an electric whisk until it is light and fluffy, then beat in the icing sugar a little at a time, adding the orange zest and 1 tbsp orange juice. Beat in the flour and cocoa a little at a time, then mix in the chocolate and orange peel. 2 Divide the mixture into two, pat each into a rough log shape on a piece of non-stick wrap or baking parchment, then use the wrap to help you shape each piece into a log around 15cm long. Chill until firm, about 2 hrs (see tip, right). 3 Heat the oven to 180C/160C fan/ gas 4. Line two baking sheets. Cut 1 /2cm-thick cookies from the dough and lay them on the baking sheets, leaving space so they can puff up and spread. Put a piece of sugared candied orange on top of each. Bake for 10-15 mins or until the cookies are puffed. Cool on the sheets for a couple of mins before sliding them onto a wire rack. Will keep for two to three days in an airtight container. PER SERVING 172 kcals • fat 11g • saturates 7g • carbs 16g • sugars 5g • fibre 2g • protein 2g • salt 0.3g
tip
The cookie dough logs keep for five days in the fridge or freezer. Cut and bake in batches as needed.
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Shoot director GARETH JONES | Food stylist KATY GILHOOLY | Stylist AMY KINNEAR
225g butter, softened 60g icing sugar 1 orange, zested and 1/2 juiced 300g self-raising flour 40g cocoa powder 175g dark chocolate, chopped 40g chopped candied orange peel 5 strips sugared candied orange peel, each cut into 5 pieces
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Jammy star cookies MAKES 15-20 PREP 1 hr plus chilling COOK 15-30 mins EASY V
175g cold unsalted butter, cubed 250g plain flour, plus extra for dusting 100g golden icing sugar 1 tsp vanilla extract 1 egg yolk For the filling 50g unsalted butter, softened 160g icing sugar 120g seedless raspberry or strawberry jam You will need 2 star cutters, around 6cm and 3cm
1 Blitz the butter, flour and a pinch of salt in a food processor until the mixture resembles fine breadcrumbs. Add the sugar and blitz again. Add
the vanilla and egg yolk and blend until balls of dough have formed. Tip the dough onto a work surface and knead briefly to make a smooth ball. Cut into two equal pieces, pat them into discs, then wrap and chill for at least 30 mins. Line two baking sheets with baking parchment. 2 Remove the dough from the fridge 15 mins before you roll it out. Lightly flour your work surface and rolling pin. Unwrap 1 piece of dough and roll it out to the thickness of a 50p coin. Use a 6cm star cutter to stamp out stars (you should get about 15) and transfer to a baking sheet. 3 Unwrap and roll out the other piece of dough. Stamp out 15 more stars and transfer to the second baking sheet. Stamp holes from the middle of 15 of the biscuits using the smaller cutter. Cover and chill for 15 mins. Heat the oven to
family
180C/ 160C fan/gas 4. Bake for 10-15 mins (the stars with a hole need less time), cool for 5 mins, then transfer to a wire rack to cool completely. 4 Meanwhile, make the filling. Whisk the butter, sugar and 50g of the jam with an electric whisk. Transfer to a piping bag with a small round nozzle, or snip off the end to make a 1/2 cm opening. Put the remaining jam in another piping bag and snip off the end to make a slightly smaller hole. 5 Pipe blobs of the filling around the edge of each whole biscuit, leaving a space in the centre. Fill the space with jam, then sandwich a biscuit with a hole cut out on top of each one. Will keep in an airtight container for up to three days. PER SERVING (20) 198 kcals • fat 9g • saturates 6g • carbs 27g • sugars 17g • fibre 1g • protein 1g • salt 0.01g
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Snowflake pretzels MAKES 8 PREP 25 mins plus setting COOK 5 mins EASY V
200g white chocolate chips for cooking or white candy melts, plus 50g extra to make lollies (optional) 32 mini pretzels (about 45g) white or silver sprinkles You will need 8 paper lolly sticks (optional)
1 Put a sheet of baking parchment or a non-stick tray liner on a baking tray. Melt the chocolate or candy melts carefully in a microwave or in a bowl set over a pan of simmering water – don’t let any water get into the bowl or allow the base of it to touch the water. Turn off the heat but leave the bowl on the pan. Add the pretzels and stir well. 2 Lift the pretzels out of the chocolate with a fork, shaking them a little so the excess chocolate drips off, then put them on the tray and in the freezer for 5 mins to set. Dip the pretzels in the chocolate again, then lay four at a time together on the tray and push them together, with the pointy ends in the centre, to make a snowflake shape. Add a blob more chocolate with the end of a teaspoon in the middle of each snowflake so they hold together when set. Before they set, decorate with the sprinkles. Leave somewhere cold to set completely – you can use the freezer if you want to speed up the process. 3 If you want to make the pretzel snowflakes into lollipops, melt the extra 50g chocolate as before and make eight well-spaced blobs, the size of a 1p coin, on some non-stick liner. Put a paper lolly stick on each blob so one end is in the chocolate, then press a pretzel snowflake gently on top and leave somewhere cold to set. Will keep for one to two days in a cool place. PER SERVING 162 kcals • fat 8g • saturates 5g • carbs 19g • sugars 15g • fibre none • protein 3g • salt 0.3g
94 bbcgoodfood.com CHRISTMAS 2019
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SUBSCRIBER
CLUB
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JOIN US FOR DINNER AT THE CINNAMON CLUB
Meet chef Vivek Singh and enjoy five courses with paired wines at our exclusive subscriber event on 30 January 2020
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e’ve teamed up with legendary chef Vivek Singh to invite you to an exclusive evening at The Cinnamon Club in London. Since opening in the historic grade II-listed Old Westminster Library in 2001, The Cinnamon Club has spearheaded the evolution of Indian fine dining in London, paving the way for a new generation of high-end Indian restaurants in the capital. On the evening, you will meet Vivek Singh and sommelier Laurent Chaniac, who will join Vivek to explain how to pair different wines with spice. You’ll then be seated around communal tables
for a five-course dinner with paired wines. Vivek’s latest cookbook, Indian Festival Feasts, will be also be available to buy at the discounted price of £15 (RRP £25), with Vivek on hand to sign copies, and you’ll receive a goody bag. @CinnamonClub @ChefVivekSingh DATE Thursday 30 January 2020 TIME 6.30-9.30pm PLACE The Cinnamon Club, The Old Westminster Library, Great Smith St, Westminster, London SW1P 3BU PRICE £100 per person, for subscribers only
TO BOOK visit seetickets.com/go/cinnamon For queries, email [emailprotected] or call 0844 871 8819 (calls cost 7p per minute, plus network access charges )
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SAMPLE MENU Colombo spiced king scallop & Spencer Gulf wild prawn, tomato lemon sauce Green spiced partridge breast, beetroot raita & kachri crumble Green apple & mint Tandoori smoked saddle of lamb, Rajasthani corn sauce Steamed garam masala pudding, cinnamon ice cream Coffee and petits fours
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28 Nov – 1 Dec | Birmingham NEC
It’s Show time! The countdown is on…
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e’ve got a Show packed with all the ingredients for the most delicious festive day out, from recipe ideas and hands-on masterclasses to fantastic shopping and top tips from the experts. See our star-studded line-up cooking LIVE in the Big Kitchen, including Tom Kerridge, Mary Berry, James Martin, Nadiya Hussain, Michel Roux Jr and the Hairy Bikers. Plus we're welcoming back Rick Stein and Ainsley Harriott. If that’s not enough, Travelsphere is back to whisk you away on a culinary adventure, and the Good Food team will be bringing the magazine to life in demos and interviews with experts at the BBC Good Food Stage. Save 20%* on tickets – quote GFR5
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From tasty stocking fillers to unique gifts, our handpicked producers have everything you need to finish ticking off your Christmas shopping list.
Join CAMRA as they return with beer sampling sessions, or meet the world’s only mustard sommelier at the La Cuisine de Maille Tasting Theatre.
Get party ready with cookery demos at the QVC Kitchen, or join Taste of Game at the Festive Kitchen for ideas on adding the wow factor to your Christmas lunch.
Bag yourself an early Christmas present with the chance to meet your favourite chefs and experts in book signing sessions, and snap that perfect selfie!
Stretch your skills at the BBC Good Food Workshop. From creating Christmas cake toppers to making your own festive gin, head to the website to book your place.
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*Ends 11.59 on 01/12/19. Discount valid on advance adult tickets only. Excludes Premium and Saturday tickets. Not valid on VIP packages, Gold Big Kitchen seats or with any other offer. Gold Big Kitchen seats cost an additional £3, subject to availability. £2.95 admin fee per advance order. Not all celebrities appear on all days. Details correct at time of print. Calls cost 7p/minute plus phone company charges. The BBC trademark is used under licence from the BBC. © BBC, 2018. The Good Food trademark is used under licence from Immediate Media Company London Limited. Organised and presented by River Street Events.
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Make your own
OLAF CAKE
Invite the beloved snowman sidekick from Disney’s Frozen to your table with this magical cake – it’s a perfect centrepiece for winter birthdays and celebrations YOU WILL NEED
O 750g pale turquoise sugar paste
O icing smoother
O Olaf and snowflake templates
O 2 x 5g sachets egg white powder
O pastry scraper
O 270g icing sugar
O electric whisk
O white and blue edible glitter
O piping bags and a plain round nozzle
O brown, black and orange
O waxed paper or baking parchment sheets
(download at bbcgoodfood.com/frozen) O angled palette knife O fine artist’s paintbrush O 60cm narrow ribbon O edible glue (available online)
food colouring powders
Olaf’s snowflake & sparkle madeira cake
STEP-BY-STEP
COVERING THE CAKE
Shop-bought sugar paste, an icing smoother and a pastry scraper will make a clean, pretty blue base for your Olaf and snowflake decorations (p100)
SERVES 8 PREP 15 mins for the cake, 2 hrs for the decorations plus overnight drying COOK 1 hr
1 Heat the oven to 180C/160C fan/ gas 4, and, if using a silicone cake pan, put it on a baking tray. 2 Combine all of the ingredients in a bowl and whisk thoroughly for 1 min, or until the mixture is smooth and creamy. 3 Pour the mixture into the prepared cake tin or pan and level the top using a palette knife. 4 Bake in the centre of the oven for 1 hr, or until the cake is golden and risen. Leave to cool in the tin or pan for 10 mins before turning it out onto a wire rack to cool completely. 5 To make the buttercream, beat the butter with an electric whisk until pale and fluffy, then beat in the sugar a little at a time. Add a few drops of boiling water if the mixture is too stiff to easily spread or pipe.
Extracted from Disney Cakes & Sweets. For even more Disney-themed cakes, bakes and treats, visit eaglemoss.com/ disney-cakes.
1
Split the cake in half horizontally, then sandwich it back together with some of the buttercream. Cover the whole cake with a thin layer of buttercream, then roll out the sugarpaste until it’s slightly larger than the cake and lift it up and over the top.
2
Carefully smooth the sugar paste down the side of the cake with your hands, then use the tip of a sharp knife to trim away the excess sugar paste around the base.
3 tip
This cake contains nuts, so if you need to avoid these, use polenta or an extra 50g self-raising flour instead.
98 bbcgoodfood.com CHRISTMAS 2019
Use an icing smoother to smooth and polish the top and side of the cake. Hold a pastry scraper up against the side and push the smoother against it to create a sharper, cleaner edge around the top. © DISNEY
175g butter, softened 175g caster sugar 225g self-raising flour 50g ground almonds 3 eggs, beaten a few drops of vanilla extract For the buttercream 150g unsalted butter, softened 300g icing sugar You’ll also need 18cm round cake tin or silicone cake pan, buttered and lined
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baking
For more Frozen-inspired recipes, find Disney Cakes & Sweets Frozen Special at your local newsagent’s or online (eaglemoss.com/ disney-cakes) from 24 Oct.
CHRISTMAS 2019 bbcgoodfood.com 99
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PIPING OLAF AND THE SNOWFLAKES
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Put 2 x 5g sachets egg white powder in a small bowl and mix with 4 tsp warm water to make a paste. Put another 4 tsp warm water in a separate large bowl and gradually beat in the paste.
5
Beat in 270g icing sugar, a little at a time, until the mixture has the consistency of toothpaste, to make thick royal icing.
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Fit a piping bag with a plain round nozzle and fill with some of the royal icing. Put a waxed paper or baking parchment sheet over the Olaf template. Pipe onto the sheet, following the outlines of Olaf’s body. Leave to dry for at least 1 hr (see tip, below). Make two Olafs in case of breakages.
7
Put a sheet over the snowflake template, then pipe over it to make snowflakes.
8
While the icing is wet, sprinkle some white edible glitter over the snowflakes. Leave to dry overnight.
9
Slide an angled palette knife under the snowflakes to loosen, then carefully transfer to a lined baking sheet and set aside. Continue to make more snowflakes until you have 24.
tip
Drying times will vary depending on the temperature and humidity in your kitchen.
FILLING OLAF
10
Thin some of the royal icing with a little warm water until it has the consistency of double cream.
11
Fill a piping bag fitted with a clean round nozzle with the thinned icing. Pipe it into the outlines of the heads and lower bodies. Smooth around the edges using a paintbrush, then leave to dry for several hours or overnight. Fill in the centres and the feet in the same way.
100 bbcgoodfood.com CHRISTMAS 2019
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baking
ADDING THE DETAILS TO OLAF
12
Stir some of the brown food colouring powder into a little of the thick royal icing until it is evenly coloured. Fill a piping bag fitted with a clean round nozzle with the icing.
13
Place a clean sheet over the Olaf template, then pipe brown icing over the arms and top-knots. Leave to dry for a couple of hours.
14
Use an angled palette knife to lift the set Olaf bodies off the waxed sheet. Use a small amount of black food colouring powder to colour a little of the thick royal icing grey. Pipe this onto Olaf’s mouth. Add more black food colouring powder to the icing to make it darker, then pipe on the eyes, buttons and brows. Leave to dry for a couple of hrs.
12
13
14
15
15
Pipe a little plain icing onto the eyes, then pipe black dots on top. Colour a little of the thick icing orange, then use this to pipe on the noses.
COMPLETING THE CAKE
16
Wrap a length of ribbon around the base of the cake and secure with the edible glue. Use dots of leftover royal icing to stick some snowflakes to the side of the cake.
17
Using a palette knife, spread a wide band of thick royal icing around half of the top edge of the cake and a small patch in front of it. Then, give the icing a rough texture with the palette knife so it looks like snow. Sprinkle some of the blue edible glitter over the top.
16
17
18
19
18
Before the icing dries, stand snowflakes in the wider band, gently pushing them in. Do the same with the Olaf figure in the patch at the front.
19
Use small dabs of leftover icing to stick the arms and top-knot onto the back of the Olaf figure to finish.
CHRISTMAS 2019 bbcgoodfood.com 101
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Experience 100% Spanish
Come and see us at Taste of London: The Festive Edition. 21st – 24th November, Tobacco Dock ,TIYHJL ZWVU[HULV\Z NL[[VNL[OLYZ [OL ÅH]V\YZ VM Z\UYPWLULK WYVK\JL MVVK THKL [V IL ZOHYLK HUK SP]LS` JVU]LYZH[PVU 6\Y YHUNL VM VSP]L VPSZ HYL KLZPNULK MVY MVVK SV]LYZ HUK JVVRZ >L VUS` \ZL :WHUPZO 6SP]LZ [V IYPUN H [Y\S` H\[OLU[PJ [HZ[L VM :WHPU [V `V\Y [HISL ZV `V\ JHU ZP[ IHJR HUK LUQV` [OL JVTWSPTLU[Z >L HYL [OL VUS` VSP]L VPS THU\MHJ[\YL [OH[ JHU [YHJL [OL VYPNPUZ VM V\Y L_[YH ]PYNPU VSP]L VPS IHJR [V[OLNYV]LPU:WHPU[OHURZ[VV\Y 6SPVNYHWO`VUSPULWSH[MVYT
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B O O ST YO U R CHRISTM
AS
Guarantee your festive cooking is a success with our foolproof recipes, tips and tricks
Make a Christmas pudding as a gift (p104)
THIS MONTH 4 inventive ways with shop-bought mincemeat, p106
Go green this year with our eco tips, p108
Make our next level luscious chocolate yule log, p112
5 ideas for pigs in blankets, p114
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GET BAKING
Stir-up Sunday
24Nov 2019
On the last Sunday before Advent, Stir-up Sunday is traditionally the day when the Christmas pudding is made, but it’s also the time to make mincemeat, or Christmas cake
Traditional mincemeat
Preparing to steam a Christmas pudding
Mincemeat Christmas pudding SERVES 6-8 PREP 10 mins COOK 25 mins in the microwave or 3-4 hrs if steaming EASY G
Butter and line the base of a 1.5-litre pudding basin. Put 300g mincemeat in a bowl, stir in 140g fine-shred orange marmalade, 200g molasses sugar (or for a lighter flavour, dark demerara), 4 tbsp treacle, 3 beaten eggs, 4 tbsp whiskey, 100g coarsely grated butter (freezing it first
helps) and 200g self raising flour. Tip into the basin, cover with a circle of parchment and microwave on medium for 20-25 mins until cooked and an inserted skewer comes out clean, or cover as described, right, and steam for 3-4 hrs until an inserted skewer comes out clean (test it after 3 hrs). Leave to stand for 5 mins, turn out and serve with brandy butter and cream. Will keep for a month in the freezer. Defrost and reheat in the microwave for 5-10 mins. PER SERVING (6) 634 kcals • fat 20g • saturates 11g • carbs 108g • sugars 73g • fibre 2g • protein 7g • salt 1g
104 bbcgoodfood.com CHRISTMAS 2019
1 If you’re steaming your pudding, you need to cover it well to stop it getting waterlogged. Make sure you get enough string to go around the circumference of the basin about five times, and then you’ll have enough to make a sturdy handle, too. 2 Take a large sheet of foil and a piece of buttered baking parchment about the same size. Make a pleat by folding a crease in the centre of both the parchment and the foil. 3 Turn the buttered sheet over so the foil is on top and press it around the bowl with the fold on top. Tie the foil tightly around the bowl using a long piece of string. 4 Trim away the excess foil and parchment, leaving about 10cm of foil and paper around the sides of the bowl. 5 Tuck the parchment in and fold the foil around it to totally encase the parchment and give the pudding a water-tight seal. 6 Make a handle by threading a double length of string through the string already tied around the pudding. Pull it through to the other side and secure. The pudding is now ready to go in the pan.
Soak 250g raisins and 375g currants in 100ml brandy and the juice of 1 /2 lemon for 1 hr, then drain and set the brandy aside. Mix together the soaked fruit, zest of 1 lemon, 300g shredded suet, 250g dark brown sugar, 85g chopped mixed peel, 1 /2 small nutmeg, grated, and 1 large Bramley apple, peeled and grated, in a large bowl, then pour in the brandy. Spoon and press into sterilised jars, cover and leave for at least two weeks. Will keep in the fridge for up to six months. PER SERVING 70 kcals • fat 3g • saturates 2g • carbs 10g • sugars 9g • fibre none • protein none • salt 0.01g
& For new ways to use up mincemeat, see p106.
Photographs FOODFOLIO/ALAMY STOCK PHOTO, DORLING KINDERSLEY/GETTY IMAGES, ISTOCK/GETTY IMAGES PLUS
MAKES 4 x 500ml jars PREP 20 mins plus soaking EASY
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festive skills
N E W FL AVO U RS
Dried fruit decoder A relatively risk-free way to give your traditional Christmas baking a refresh is to substitute a little of the regular dried fruit in your recipe for something a bit different. Try one of these options.
Candied bergamot
What is it? A type of citrus boiled in sugar like candied orange or lemon. But unlike those fruits, bergamot is inedible raw. What does it taste like? The essential oil from bergamot is a key ingredient in Earl Grey tea, giving it that heady floral flavour. It’s used in all kinds of products from cakes to candles. Best use? Use sparingly as this is a really strong flavour. On its own, try it finely chopped in shortbread or use to add a perfumed complexity to your Christmas cake.
Candied angelica
Make & mature Christmas cake CUTS INTO 12-15 slices PREP 25 mins plus cooling COOK 2 hrs 10 mins EASY V
Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside higher than the rim of the tin (this stops the cake from burning), and tie with string to secure. Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light brown soft sugar in a large pan. Bring to the boil, then simmer
Feeding your fruitcake
Usually you’ll feed your cake with whichever booze is already in the recipe, but don’t feel wedded to that entirely, especially if you’re coming to the end of a bottle. Any combination of brandy, whisky, sherry or rum will be wonderful as the base, then top up with the occasional splash of port, sloe gin or triple sec if you want to turn up the fruitiness. Amaretto or hazelnut liqueurs also work, although they are a lot sweeter so only add a little. Don’t feed the cake for the final week as the surface needs to dry before icing.
for 5 mins. Tip into a large bowl and leave to cool for 30 mins. Add 175g plain flour, 100g ground almonds, 1/2 tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract and stir well, making sure there are no pockets of flour. Tip into the tin, level the top and bake in the centre of the oven at 150C/130C fan/gas 2 for 2 hrs. Remove from the oven, poke holes in the cake with a skewer and spoon over 2 tbsp alcohol (see below). Leave the cake to cool completely in the tin. Peel off the parchment, then store (see below). PER SERVING (12) 678 kcals • fat 29g • saturates 12g • carbs 88g • sugars 79g • fibre 3g • protein 9g • salt 0.6g
Storing a fruitcake
Once baked, you’ll want to keep your fruitcake somewhere airtight, in a container that allows you to feed it easily. Previously, we would have suggested wrapping it in a layer of baking parchment followed by foil, which works, but it’s much more sustainable to invest in a plastic cake box. There’s no need to wrap it and it’s much easier to feed the cake by just lifting the lid. Looked after well, and boxed like this, it should last several years.
What is it? The root of the angelica plant which is a bit like celery. The root is simmered and cooked in sugar syrup as you would candied peel. It’s often coloured a lurid green. What does it taste like? Angelica has an aniseed flavour, like its fennel and celery relatives, with some leafy and earthy notes but it’s more floral – not dissimilar to caraway seeds. Best use? Aside from adding a vibrant colour-pop to desserts and cakes, the flavour pairs well with citrus and dried soft fruits like raisins. Chop up and use to decorate a trifle.
Flame raisins
What are they? Raisins made by drying flame grapes, which are a seedless red variety that are particularly sweet. What does it taste like? They have the same rich, jammy taste of classic white grape raisins but are sweeter and often juicer – think sultanas but with a hint of tannic bitterness. Best use? These prime raisins are for the very best desserts, especially anything rum-based.
Lerida figs
What are they? Dried figs that have been carefully sorted and packed in columns. Dried figs will either be sold in the shape they form naturally when drying or they will be shaped and packed in a specific way. Lerida refers to them being flattened slightly and packed in neat rows. What does it taste like? The outer skin and flesh is somewhere between a cooked apple and a prune, with a concentrated toffee-like sweetness and tiny crunchy seeds within. Best use? Use sparingly in fruitcakes and mincemeat as the seeds can dominate the overall texture.
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4 W AY S
marvellous mincemeat Take a jar of shop-bought mincemeat and use it to revamp pies, cookies, pancakes and even cheese toasties recipe ESTHER CLARK photograph DAVID MUNNS
Stuffed minc
e pie pancake
s
Combine 200 g self-raising flour, 11/2 tsp 1 tbsp caster baking powd sugar and a pin er, ch of salt in a b the centre and owl. Make a w whisk in 3 lar ell in ge eggs, 25g m 200ml milk u elted butter ntil smooth, th and en pour into a butter and a sm jug. Heat a kno all drizzle of b of oil in a large fr 8cm rounds of ying pan. Pour batter and spo in on 1 heaped ts the centre of e p mincemeat ach – you’ll ne into ed to do this in batter to cover batches. Use a the mincemea li tt le t, then cook fo Flip and cook r 2 mins until go for 2 mins more ld en. , keeping the p a low oven wh ancakes warm ile you cook th in e rest. Mix 200 with 2 tbsp ic ml double cr ing sugar and eam 2 tbsp brand three pancake y. To serve, sta s on each plate ck and top with th 2 crumbled s e brandy cream hortbread bis , cuits and a du PER SERVING sting of icing su 516 kcals • fat gar. 29g • saturate salt 0.9g s 16g • carbs 50g • su gars
23g • fibre 2g • protein 9g •
ookie Mincemeat c
s
ooling 15 mins plus c P E R P 12 S E MAK s EASY V G COOK 10 min
4. /160C fan /gas C 0 18 to n e v o 00g Heat the butter with 1 d e n e ft o s g 5 Beat 12 lden sugar, 50g go ft o s n w o r b dark p fine d 1/2 heaped ts n a r a g u s r te cas g, 1 medium eg in t a e B . lt a s a se tbsp extract and 5 la il n a v p r ts 1 20g plain flou 2 in r ti S t. a e ill mincem te of soda. Ch 1 2 tsp bicarbona the and / tablespoons of p o o c S s. in m 0 for 2 sheets, o lined baking tw to n o re tu mix each so space between f o it b a g in av le for 10-12 mins, e k a B . d a re sp und they can are just firm aro s ie k o o c e th l or unti ft in the middle so l il st t u b s ge the ed Transfer p as they cool. u rm fi l il w y e – th l. nd leave to coo a k c ra e ir w a to • saturates 6g kcals • fat 10g 4 22 E KI O CO PER 3g • salt 0.6g re 1g • protein sugars 17g • fib
106 bbcgoodfood.com CHRISTMAS 2019
• carbs 31g •
Shoot director ANDREW JACKSON | Food stylist KATY GILHOOLY | Stylist VICTORIA ALLEN
SERVES 4 PR EP 15 mins C OOK 15 mins EASY V
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Cinnamon sw
festive skills
irl mince pies
MAKES 12 PR EP 30 mins p lus chilling COOK 20 min s EASY V G
Heat the oven to 200C/180C fan /gas 6. Unroll a 320g sheet of all-b utter puff pastry on a lig htly floured su rf ace, then roll out to a 45 x 30cm rectan g le . Combine 2 tbsp golden caster sugar 1 w it h 1 /2 tbsp grou nd cinnamon , sprinkle over the pastry, the n roll up length ways to create a long log. Cut into 24 x 2cm-t hick rounds, then lightly ro ll each one out u ntil you have discs larg e enough to fit the holes of a 12-hole non-s tick mini muffi n tin (if the tin isn’t non-sti ck, brush with melted butter). Put h alf the discs in to the holes of the tin, pressin g them into the bases and up the sides. Divid e a 400g jar m in cemeat between the ca ses, then top e a c h with one of the remainin g discs. Chill fo r 3 0 Brush with 1 b mins. eaten egg and bake for 20-25 mins or until golden.
PER PIE 225 kc als • fat 10g • sa turates 4g • ca • fibre 2g • prot rbs 32g • suga ein 2g • salt 0. rs 24g 2g
tip
Vegetarian mincemeats are readily available in supermarkets, or make our 10-minute version. Find the recipe at bbcgoodfood.com/ veggie-mincemeat.
cheese toastie & t a e m e c in M
s
V 10 mins EASY K O O C s in m EP 5 SERVES 2 PR
r with ature chedda m d te a r g g 0 0 ed Mix 1 eat and 3 slic m e c in m p s dough 2 heaped tb 4 slices sour d a re p S . s n io o of the spring on e each. Put tw is a n n o y a m with 1 tsp ard and spread o b a n o n w o d e wich slices mayo-sid mixture. Sand se e e h c e th h it w on the the other side mayonnaise is e th so s e ic sl r over with the othe tick frying pan -s n o n e rg la a t sties for outside. Hea hot, fry the toa n e h W t. a e h down a medium weighing them , e d si h c a e n en o 3-4 mins crisp and gold l ti n u , n a p d se a rve. with a heavy-b ut in half and se C . d e lt e m is and the cheese
rs 17g • OW calcium rbs 83g • suga GOOD TO KN turates 12g • ca sa • g 33 t fa • s 743 kcal PER SERVING n 28g • salt 2.6g ei ot pr fibre 4g •
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BUY HOW MUCH DO YOU NEED TO FOR CHRISTMAS DINNER?
Turkey A 2.5kg crown feeds six, or a 3-4kg turkey feeds six-eight
Waste less
Carrots One medium each will do
Be more mindful of food waste with tips from Alex Head of Social Pantry (socialpantry.co.uk). Just a little planning makes a big impact
Photographs DENIS TEVEKOV, CATHERINE FALLS COMMERICAL, OKSANA TABALYUK/GETTY IMAGES
Green up your table ‘Embrace foliage – use leaves and plants with candles for a beautiful table setting. You could even handwrite place names on winter leaves using gold pen. Anything green can then be composted. Just make sure you don’t use anything too prickly, or unsafe around food.’ Plan, and then plan some more ‘Christmas is a time to embrace your shopping list and enjoy the planning process – this will stop you from buying things you don’t need. Get organised and write a meal plan. Include your leftovers, overlap ingredients where you can and try recipes that use up what you already have in your cupboards and freezer.’ (Find an easy time plan for Christmas Day on p116.) Skip peeling ‘Many foods we’d normally peel don’t actually require it, and those peels equal a lot of food waste. Add plenty of herbs, garlic or seasoning and cook everything through properly and no one will notice.’ Really love your menu ‘Choose items for your festive lunch menu that everyone really loves to eat, and dishes that can easily be transformed into something new if you have any leftovers. That way, everything will be eaten at some point and not just thrown out and wasted after the big day.’
Gravy 100ml per person is a good amount
Roast potatoes Two small or one large potato each is plenty, or increase if you want leftovers
Parsnips One medium parsnip each
Sprouts Four-six per person – if they’re sprout lovers!
H OW TO H AV E A
green Christmas Food waste, single-use plastic and recycling aren’t particularly festive subjects, but Christmas can be a time of excess and expense, so it’s worth pausing for thought and making a few tiny changes to your kitchen to save yourself some money and be more planet-friendly 8 IDEAS FOR A MORE
sustainable Christmas Beth Noy of zero-waste shop Plastic Freedom (plasticfreedom. co.uk) has plenty of ideas on how to make your Christmas kitchen more sustainable, from repurposing items to replacing single-use plastics. You could also use some of these tips to make your own DIY gifts and stocking fillers.
108 bbcgoodfood.com CHRISTMAS 2019
1
Invest in reusable storage
‘Stainless steel boxes, glass jars and silicone bags are brilliant ways to store food. The bags in particular are good for packing food flat and stacking in the freezer. Food stored properly will stay fresher for longer, too.’
2
Get to grips with wax wraps
‘These can be used for so many things, from packing lunches and storing half-cut veg to making piping bags. Use them as gift wrap if you’re making edible gifts this year – you’ll essentially be giving two gifts in one package.’
3
Make your own basics
‘Cut down on the amount of packaging you bring home by making basics such as bread, pizza dough, hummus, sauces and jams yourself.’ Find out how at bbcgoodfood. com/basic.
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Use up your leftovers
festive skills
Refried roast potatoes SERVES 4-6 PREP 5 mins COOK 10 mins EASY V
Heat 1 tbsp oil in a large frying pan over a medium heat and fry 10 small halved pickled onions for 3-4 mins until caramelised. Add 1 /2 tsp cayenne and the leaves from a few thyme sprigs, then tip in 500g leftover roast potatoes and another 1 tbsp oil. Use the back of a wooden spoon to squash each potato slightly. Leave to fry for 3-4 mins, then toss. Add another 1 tbsp oil, toss and fry again until extra crispy. Season to taste and serve warm.
Potted ham SERVES 8 PREP 20 mins plus chilling COOK 5 mins EASY G
Gently melt 250g unsalted butter in a small pan, then leave to settle. Slowly pour the clear yellow fat into a small bowl or jug, discarding the milky liquid left in the pan. Finely shred 500g cooked ham. Mix with a chopped bunch of parsley, a small pinch of ground cloves, a pinch of yellow mustard seeds, 1 tbsp cider vinegar, two-thirds of the butter and a little sea salt. Divide between eight small ramekins. Press and flatten, then pour over the rest of the butter. Chill until the butter is solid. Will keep, covered in the freezer, for up to three months. Defrost before serving. Dip in a bowl of hot water, turn out onto plates and serve with toast, cornichons and chutney. PER SERVING 316 kcals • fat 29g • saturates 17g • carbs 1g • sugars 5g • fibre none • protein 14g • salt 2.1g
GOOD TO KNOW gluten free PER SERVING (6) 194 kcals • fat 10g • saturates 5g • carbs 22g • sugars 1g • fibre 2g • protein 2g • salt 0.1g
CHECK YOUR FRIDGE According to WRAP (The Waste and Resources Action Programme, wrap.org.uk), the easiest thing you can do to create less food waste is to set your fridge temperature between 0-5C. On average, fridges are set at 7C, but this lowering of the temperature can make your food last for up to three days longer.
Turkey rice pot SERVES 4 PREP 15 mins COOK 20 mins EASY
4
Choose wisely
‘Items that we use every day can be swapped for sustainable options. Opt for recycled aluminium foil and FSCcertified baking parchment, roasting bags and paper cases – they reuse waste from other products in a more sustainable way.’
5
Start composting ‘All produce scraps can be used on your garden if you compost them, as they break down into the soil. Plus, it’s easy and saves a lot of waste from going in the bin.’ Find our guide to composting by searching ‘compost’ on bbcgoodfood. com.
6
Switch your cuppa
‘Tea and coffee are often sold in plastic – even teabags can contain it. Buy yours loose and brew in a teapot or reusable teabag. Loose tea is great for gifting in a pretty box, too.’
7
Ditch disposable kitchen paper
‘Reusable “unpaper” towels can be cleaned in the washing machine when you’re done, saving money and cutting down on waste.’
8
Scrub up better
‘Washing-up sponges often contain and are packaged in plastic, but reusable sponges can be put in the wash when they’re dirty, and natural dish brushes made from wood and coconut fibres can go in your compost bin to break down into earth.’
Pour 500ml hot chicken stock into a large pan and bring to the boil. Add 250g long grain rice and 300g chopped cooked turkey. Return to the boil, then simmer for 12-15 mins. Cover and set aside. Put 250g spinach in a colander and pour over hot water to wilt. Drain, squeeze out any liquid and put in a bowl. Put 2 carrots cut into matchsticks in another bowl, then dress both with 1/2 tsp sesame oil and 1/2 tsp sesame seeds. Heat 2 tbsp vegetable oil in a non-stick pan and fry 4 eggs. To serve, top the turkey rice with the vegetables, egg s and 2 tbsp chilli sauce. GOOD TO KNOW healthy PER SERVING 537 kcals • fat 17g • satu rates 4g • carbs 60g • sugars 5g • fibre 3g • prot ein 39g • salt 1.3g
CHRISTMAS 2019 bbcgoodfood.com 109
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festive skills
SEASON & SPICE
Christmas flavours Every year products hit shelves to help you add a festive ping to familiar recipes. This year we advocate a DIY approach to bring the aromas of Christmas into your home – along with the joy of the season
Condiments
Festive spice
Use our spice mix to add a hint of Christmas to all manner of dishes, sweet and savoury. Try it dusted on fried chicken wings, stirred into a spiced latte or added to bakes, like cookies, and in buttercream. It even makes a great addition to cocktails and mixed into butter to serve with a Christmas morning croissant.
& MIX A GIN COCKTAIL Find 10 easy tipples from a French 75 to a sloe gin fizz by visiting bbcgoodfood. com/gin-cocktails.
TECHNICAL TALK This is called a compound gin, which means ingredients are added to a neutral spirit, like vodka, to impart their flavour before being strained out.
Gift idea Create your own bespoke gin to serve at a party, or give it as a gift. For more flavoured gin ideas, visit bbcgoodfood.com/ flavoured-gin.
leave in a cool, dark place for 12-24 hrs, but no more, or the flavours may become imbalanced. 2 Strain the infused vodka into a jug through a fine sieve (or a coffee filter works well), then pour back into a clean bottle. Will keep for several months in a cool dark place. Mix with tonic or in a martini.
MAKES 700ml PREP 5 mins plus 12 hrs steeping EASY V
GOOD TO KNOW vegan • gluten free PER 25ML SERVING 60 kcals • fat none • saturates none • carbs 0.1g • sugars none •
Christmas gin
fibre 0.1g • protein none • salt none
700ml bottle of vodka 2 tbsp juniper berries strip of orange peel 4 cloves 1 cinnamon stick
1 Open the bottle of vodka and add the juniper berries, orange peel, cloves and cinnamon. (If you prefer a stronger flavour, bruise the juniper berries using a pestle and mortar first.) Put the lid back on the bottle and
MAKES 100g PREP 5 mins EASY V
40g ground cinnamon 30g ground coriander 2 tsp freshly grated nutmeg 1 tsp ground ginger
¼ tsp ground cloves 1 orange, zested 1 lemon, zested 2 tsp light brown soft sugar 1 tsp sea salt
Tip the ingredients in a bowl, stir well to combine, then store in a clean, airtight jar. Will keep for up to two weeks. To store for up to two months, leave out the zest until you’re ready to TECHNICAL use the mix. GOOD TO KNOW vegan • gluten free PER TSP 6 kcals • fat 0.2g • saturates 0.1g • carbs 0.3g • sugars 0.3g • fibre 1.1g • protein 0.2g • salt 0.1g
Chicken salt
TALK Salt and sugar mixes keep well as long as they’re stored away from moisture. They attract water from the air, like in a steamy kitchen, then become damp and clumpy.
This seasoning is great sprinkled on chips, scattered over a turkey or chicken before roasting, or dusted over macaroni cheese just as it comes out of the oven. You can also use it to season sprouts and roasted parsnips and carrots. MAKES 120g PREP 5 mins EASY
Our drinks expert, Miriam Nice, is at the BBC Good Food Show (28 Nov-1 Dec) running workshops on making the perfect Christmas gin. Turn to page 96 for more information and book your tickets now at bbcgoodfoodshows.com.
Put 1 low-salt chicken stock cube in a mini food processor along with 100g coarse sea salt and 2 tsp dried thyme. Pulse a few times to grind the stock cube and to disperse it through the salt. Tip into a clean, dry jar and seal. Will keep for one month. GOOD TO KNOW low fat PER TSP 1 kcal • fat none • saturates none • carbs 0.2g • sugars 0.1g • fibre 0.1g • protein 0.1g • salt 5g
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Sponsored by
FLOURLESS Making the sponge without flour ensures that it is extra-light and airy, and if you use a natural cocoa powder (without additives), then the sponge becomes gluten-free.
NEXT LEVEL
Yule log
recipe BARNEY DESMAZERY photograph TOBY SCOTT SERVES 8-10 PREP 1 hr plus chilling COOK 20 mins MORE EFFORT
W H AT This festive roulade is a classic Christmas bake, but too often it’s all about the look rather than the flavour. It can also be overly sweet and lack the depth of a goodquality chocolate dessert.
NOT ALL COCOA IS EQUAL Cocoa powders differ hugely in quality from those that are more like drinking chocolate, with the addition of icing sugar and cornflour, to pure cocoa powder which will give you the best flavour and colour.
HOW We’ve upped the Christmas flavours, using festive spices, a brandy butter filling and chocolate truffle icing for extra indulgence.
W H AT T O B U Y For the sponge 5 eggs, separated 125g light brown soft sugar 40g cocoa powder (make sure it’s pure cocoa) ½ tsp mixed spice ½ tsp ground ginger white caster sugar, for sprinkling For the brandy butter filling 100g soft butter 250g icing sugar, sifted 4 tbsp brandy 1 tsp vanilla extract For the frosting 100g dark chocolate, chopped 100ml double cream 25g butter For the decoration 75g white chocolate, chopped 10 fresh bay leaves, or organic rose leaves icing sugar, for dusting edible gold lustre, food spray or powder
112 bbcgoodfood.com CHRISTMAS 2019
BRANDY BUTTER FILLING In keeping with a Christmas tradition, we’ve based our buttercream filling on brandy butter. But rum or whisky works just as well in place of brandy.
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festive skills
THINNER BASE We’ve made the sponge base thinner than the average roulade so you get more of a spiral shape running through the middle.
O AT IN G TRU FFLE C e coated adence, we’v c e d a tr x e r Fo ocolate same rich ch the log in the ffles. chocolate tru ke a m to d mix use
CHRISTMAS SPICE To give the log festive flavour and to stop the sponge from being one-dimensional, we’ve added a warming hit of mixed spice and powdered ginger.
A FESTIVE DUSTING A light dusting of icing sugar is a must for a snowy effect. Add shimmer by using a sprinkling or light spray of edible gold lustre.
1 Line a 35 x 25cm Swiss roll tin with baking parchment and heat the oven to 180C/160C fan/gas 4. Beat the egg whites with an electric whisk until just holding peaks, then add half the sugar, 1 tbsp at a time, until the peaks hold. Set aside. Beat the yolks with the remaining sugar until pale and fluffy in a clean bowl. Sift in the cocoa, spices and a pinch of salt and gently fold them through. Beat in a third of the egg whites, then gently fold through the rest until you have an airy mousse. Pour into the tin and spread evenly. Bake for 12-15 mins until springy. 2 Sprinkle caster sugar over a large sheet of baking parchment. Turn the cake out onto the sugared parchment, then peel off the sheet you used to line the tin. Cover with a clean tea towel, then leave to cool completely. Trim the edges, then score along the inside edge of one of the short sides and roll it up from there, using the parchment to help. 3 To make the filling, beat the butter, icing sugar, brandy and vanilla together with an electric whisk for 10 mins until light and fluffy. Unroll the sponge, then turn it so that one long edge is facing you. Spread the buttercream over the sponge using a palette knife, keeping the end furthest from you clean. Using the parchment, roll the sponge up again into a roulade. 4 For the frosting, tip the chocolate into a large bowl. Put the cream and butter in a saucepan and heat gently until the butter melts and the cream reaches simmering point, then pour over the chocolate. Stir to create a smooth mixture, then leave to cool, stirring occasionally, until you can spread it over the sponge. Make bark lines using a fork, then chill in the fridge for at least 30 mins. 5 To decorate with chocolate leaves, melt the white chocolate in a bowl over simmering water and paint the underside of the bay leaves with it. Put in the fridge to set for 30 mins, then gently peel away the bay leaves. Arrange over the log, then lightly dust with the icing sugar and lustre. GOOD TO KNOW gluten free PER SERVING (10) 452 kcals • fat 25g • saturates 15g • carbs 47g • sugars 45g • fibre 2g • protein 6g • salt 0.4g
CHRISTMAS 2019 bbcgoodfood.com 113
Shoot director PETER RÜPSCHL | Food stylist JENNIFER JOYCE | Stylist VICTORIA ELDRIDGE
HOW TO MAKE IT
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WRAP IT UP
Pigs in blankets Christmas ALL- I N - O N E dinner just Pigs-in-blankets wouldn’t be Christmas stuffing balls the same without pigs SERVES 6 PREP 20 mins COOK 30 mins EASY in blankets Heat the oven to 200C/180C fan/ served in 6. Put 85g sage & onion some form gas stuffing mix in a bowl, add 150ml or another. boiling water and leave to absorb and cool. Add 300g sausagemeat, Here are 90g cooked chopped chestnuts five options, and 50g dried cranberries and mix well. Cut 12 rashers smoked including streaky bacon in half lengthways. one that Cross two bacon strips, then roll also uses a walnut-sized ball of the stuffing mix and sit it on the cross. Wrap stuffing the stuffing in the bacon and put on a lightly oiled baking tray. Repeat to make 12 stuffing balls. Bake for 30 mins until the bacon is crisp and the stuffing is cooked through. PER SERVING 275 kcals • fat 17g • saturates 6g • carbs 18g • sugars 6g • fibre 2g • protein 11g • salt 1.7g
M E AT- F R E E Veggie pigs in blankets MAKES 18-20 PREP 15 mins COOK 30 mins EASY V
Heat the oven to 150C/130C fan/ gas 2. Whisk 3 tbsp olive oil with 2 tbsp soy sauce, 1 tbsp maple syrup, 2 tsp smoked paprika, 1 /2 tsp smoked salt and 2 tsp yeast extract. Cut 1 large trimmed aubergine into 3mm slices lengthways, then toss in the marinade. Put on a lined roasting tray, reserving the extra marinade, and roast for 20-25 mins, turning halfway, until crisp at the edges. Working quickly, wrap the slices around 18-20 vegan cocktail sausages (about 250g) and secure with a cocktail stick. Return to the tray, brush with more marinade and bake at 190C/170C fan/gas 5 for 10-15 mins until crisp. GOOD TO KNOW vegan PER SERVING (20) 43 kcals • fat 3g • saturates 1g • carbs 2g • sugars 1g • fibre 1g • protein 2g • salt 0.6g
A NEW TWIST Chipolata & sage pigs in blankets SERVES 8 PREP 15 mins COOK 35 mins EASY G
Heat the oven to 190C/170C fan/ gas 5. Wash and dry 16 sage leaves. Take 16 chipolata sausages and lay one sage leaf on each. Cut 8 rashers smoked streaky bacon in half lengthways and wrap one strip around each chipolata. Brush with 1 tbsp honey, then put the chipolatas on a baking tray and cook for 30-35 mins until golden. PER SERVING 221 kcals • fat 17g • saturates 6g • carbs 7g • sugars 3g • fibre 1g • protein 9g • salt 1.2g
EXTRA FRUITY Black pudding-stuffed dates SERVES 8 PREP 10 mins COOK 35 mins EASY
Heat the oven to 190C/170C fan/ gas 5. Fill 16 pitted dates with 50g black pudding. Cut 8 rashers smoked streaky bacon in half lengthways, wrap one strip around each date and secure with a cocktail stick. Mix 1 tsp wholegrain mustard with 1 tsp brandy, brush over the dates and put on a baking tray. Bake for 30-35 mins. GOOD TO KNOW 1 of 5-a-day PER SERVING 161 kcals • fat 6g • saturates 2g • carbs 20g • sugars 19g • fibre 2g • protein 5g • salt 0.8g
TRADITIONAL FAVO U R IT E Classic pigs in blankets SERVES 8 PREP 10 mins COOK 35 mins EASY G
Heat the oven to 190C/170C fan/ gas 5. Cut 8 rashers smoked streaky bacon in half lengthways, wrap around 16 chipolata sausages, put on a baking tray and bake for 30-35 mins until golden. PER SERVING 213 kcals • fat 17g • saturates 6g • carbs 5g • sugars 1g • fibre 1g • protein 9g • salt 1g
114 bbcgoodfood.com CHRISTMAS 2019
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festive skills
THE MAIN EVENT
Turkey alternatives While roast turkey has become synonymous with Christmas, choosing a different type of poultry can make the occasion feel even more special
FOR TWO Serve a small bird each – they look impressive and feel luxurious.
Partridge with drunken potatoes SERVES 2 PREP 30 mins COOK 40 mins EASY
Season 2 partridges inside and out. Divide 2 crushed juniper berries, 2 thyme sprigs, 2 bay leaves and 2 bashed garlic cloves between the cavities. Slice 1 large Maris Piper potato lengthways into six slices. Heat the oven to 180C/160C fan/gas 4. Heat 1 tbsp butter in a flameproof casserole, then brown the birds. Remove and set aside. Add another 1 tbsp butter, fry the potatoes until crisp, add 4 chopped rashers smoked streaky bacon and fry until just golden. Sit the birds on the potatoes and pour over 100ml red wine. Roast for 15 mins. Remove the birds and rest for 10 mins. Baste the potatoes and roast until tender. Sit the birds back in the pan and scatter over chopped parsley. PER SERVING 892 kcals • fat 36g • saturates 11g • carbs 26g • sugars 1g • fibre 3g • protein 104g • salt 1.5g
FOR FOUR Duck is a great option for a group of four, as it’s about the perfect size.
Roast spiced duck with plums SERVES 4 PREP 35 mins COOK 2 hrs 25 mins MORE EFFORT
Heat the oven to 160C/140C fan/ gas 3. Toast 1 star anise and 2 tbsp coriander seeds in a dry pan until fragrant. Put in a spice grinder and crush to a fine powder with 2 tsp sea salt. Mix with 4 tbsp muscovado sugar. Lightly score the skin of a 2.5kg whole duck in a criss-cross pattern and heat 1 tsp olive oil in a large casserole. Brown the duck well, pour off the excess fat, sit breast-side up and season with the spice mix. Pack 6 halved and stoned plums around the duck, then add 3 bay leaves, 75ml red wine vinegar and 300ml chicken stock. Roast for 2 hrs. Turn the oven up for 10 mins to crisp the skin. Remove the duck and leave to rest for 10 mins. Spoon the fat off the plums, carve and serve. PER SERVING 762 kcals • fat 59g • saturates 17g • carbs 22g • sugars 22g • fibre 4g • protein 33g • salt 2.9g
FOR SIX A 4-5kg goose will easily serve a group of six. Rest the bird while you use the fat from the roast to cook your potatoes.
Slow-cooked goose SERVES 6-8 PREP 35 mins plus resting COOK4 hrs EASY
Take a 6kg trimmed goose (giblets removed) out of the fridge 1 hr before cooking. Heat the oven to 160C/140C fan/gas 3. Put the goose in a high-sided roasting tin, score the skin all over with a sharp knife and rub in some seasoning (see below), pressing it into all the cut marks. Loosely cover the tin and roast for 2 hrs, then uncover and roast for a further 2 hrs. Once cooked, leave to rest for at least 20 mins loosely covered. Reserve the fat for roasting potatoes. GOOD TO KNOW iron • gluten free PER SERVING (8) 582 kcals • fat 41g • saturates 13g • carbs none • sugars none • fibre none • protein 53g • salt 0.4g
&
tip
TURKEY TIMINGS yTo ensure your timings are accurate, take your bird out of the fridge and allow it to come to room temperature first. This takes 1 hr for a whole turkey or 30 mins for a crown or rolled joint. See our roasting timer at bbcgoodfood. com/roast-timer. yDefrost a turkey in a fridge set to 4C or below – allow 8-12 hrs per kg. Push the tip of a knife into the thickest part of the flesh to check it’s fully defrosted. yIf you’re the slightest bit worried about cooking your turkey through, invest in a meat thermometer. A turkey should reach 65C before it comes out of the oven – the temperature will then rise to 70C as it rests.
Find more roast goose recipes at bbcgoodfood.com/roast-goose-ideas.
CHRISTMAS 2019 bbcgoodfood.com 115
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festive skills
TIME PLAN
Your Christmas planner For one of our turkey recipes (p28-33), to serve at 2pm TIME
WHOLE TURKEY
8.30AM
yLeave the turkey to come to room temperature 1 hr before cooking
9:15AM
yHeat oven to 180C/160C fan/gas 4
9:30AM
yPut the turkey in the oven to roast for 3 hrs 30 mins
10:45AM
Take a 1 hr break from cooking
11AM 11:30AM
TURKEY KIEV CROWN yThis recipe gives you an extra hour in the morning
yLeave the kiev butter (p32) to come to room temperature ySpread the butter over the turkey crown and heat the oven to 190C/170C fan/gas 5
1PM
yThis is the best recipe if you don’t want to get up too early
Relax and enjoy the morning
yRoast the crown for 1 hr 30 mins, cover and rest yHeat oven to 190C/170C fan/gas 5
11:45AM 12:30PM
WELLINGTON
yCook the wellington (p30) for 1 hr 15 mins, cover and rest yBoil the potatoes and parsnips (p40) yLeave the gratin (p44) and stuffing (p40) to come to room temperature yPrepare the batter and onions for the Yorkshire puds (p44)
yLeave the turkey to rest, covered yTurn oven to 220C/200C fan/gas 7 yRoast the potatoes and parsnips for 40 mins
yTurn oven to 210C/190C fan/ gas 7 and cook the kiev topping yBoil the potatoes and parsnips (p40) yLeave the gratin (p44) and stuffing (p40) to come to room temperature yPrepare the batter and onions for the Yorkshire puds (p44)
yBoil the potatoes and parsnips (p40) yLeave the gratin (p44) and stuffing (p40) to come to room temperature yPrepare the batter and onions for the Yorkshire puds (p44)
yTurn oven to 220C/ 200C fan/gas 7 yRoast the potatoes and parsnips for 40 mins
yTurn oven to 220C/ 200C fan/gas 7 yRoast the potatoes and parsnips for 40 mins
1:25PM
yPut the gratin and stuffing in the oven under the potatoes, and roast for 25 mins (gratin) and 20 mins (stuffing). Cover to keep warm when the dishes finish cooking
1:40PM
yTurn the oven up to 230C/210C fan/gas 8 and make the Yorkshire puddings yReheat the red cabbage (p40) in the microwave or on the hob yReheat the gravy and bread sauce, and leave the cranberry sauce to come to room temp (p48) yReheat the crushed roots and pour over the butter, then microwave the carrots until they’re heated through (p44)
MAKE AHEAD UP TO A MONTH AHEAD yThe gravy and cranberry sauce THREE DAYS AHEAD yThe bread sauce yThe cabbage wedges
TWO DAYS AHEAD yPrepare the turkey: make the turkey wellington or kiev butter, or make spice mix for the whole turkey and rub over the bird
116 bbcgoodfood.com CHRISTMAS 2019
CHRISTMAS EVE yDefrost the gravy and cranberry sauce yAssemble the gratin and stuffing yPrep the parsnips, potatoes, roots and carrots yCook the roots in the microwave, but don’t pour over the butter at the end
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We leave no dry stone wall unturned in our search for the very best Yorkshire produce. Then, we lovingly craft our soups in small batches, using only natural ingredients, just as you would at home. Our Roast Chicken Soup with traditional vegetables, often described as ‘Sunday roast in a bowl’ is ÅVQ[PML_Q\PPIVLN]T[WNNZM[PAWZS[PQZMXIZ[TMa grown in Thirsk, just a stone’s throw away from our kitchen.
It’s how soup should be made @yorksprovender
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Cheers! Half-price wines for Christmas Stock up on tipples for the festive season with a mixed case of expertly selected wines, from refreshing whites to velvety reds, plus a free bottle of celebratory prosecco Wine expert Henry Jeffreys, along with the BBC Good Food team, tasted his way through over 100 wines to choose our Wine Club selection. Henry writes about wine for The Guardian and The Spectator, and on his blog, worldofbooze.wordpress.com. He’s also a judge in the Best Drinks Producer category for the BBC Food and Farming Awards. His first book, Empire of Booze, is out now.
Find Henry’s tasting notes, including food pairings, for all the selected wines at bbcgoodfood.com/wine-club.
THIS MONTH’S FAVOURITE
COMTE GUILLAUME MERLOT
Wine type Languedoc Merlot Characteristics to expect Menthol QRVH SOXPP\ IUXLW ZLWK DQ HOHJDQW ¿QLVK Goes well with Daube of beef, slow-cooked pork shoulder, sausages and mash Similar wine type Red Bordeaux
TRY IT WITH Ale-glazed beef fillet with a crispy onion crust, p82
A wine for every dish Ever wondered what white wine to match with your pasta? Or curious as to the best reds for steak night? Get clued-up with our handy guide to food and wine pairings, and impress your friends at the next dinner party. Go to bbcgoodfood.com/wine-club to find out more.
118 bbcgoodfood.com CHRISTMAS 2019
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Better-than-half-price Christmas case Just £4.99 a bottle – with free prosecco!
Just £59.88 for this great festive selection – save £66 plus free delivery!
FREE bottle of
FIZZ & two Dartington Crystal FLUTES (together usually £34.99)
Be the perfect Christmas host with this case of crowd-pleasing wines. Your guests have arrived and the canapés are out – now it’s time to serve some crisp whites, like aromatic Alambrado from Argentina and Spain’s citrussy Gold medal winner, Bambera de Barbadillo. Peachy Domaine Les Quatre Pilas is richer, rounder and perfect with roast turkey. The reds are great on their own, but even better with a cheeseboard. There’s a velvety Aussie Cabernet Shiraz, signature Malbec from Argentina’s acclaimed Opi Sadler and plummy southern French Merlot.
Start your wine adventure today
Photographs iSTOCK/GETTY IMAGES
Simply choose an introductory case today. White and red cases are also available – visit the website, below, for details. We’ll suggest new cases every 12 weeks, from £107.88. You can stop or pause your wine plan at any time and we guarantee you’ll enjoy every bottle – or your money back.
Sign up now and receive
z Wines exclusively hand-picked by our experts z A saving of over £66 on your first case z FREE delivery for 12 months (including Next Day and Named Day services) z Tasting notes with the stories of each wine
Order now at bbcgoodfoodwineclub.com/novoffer or call 03300 242 855 quoting code 1757001
Turn to p50 for an exclusive subscriber case
SUBSCRIBER
CLUB
BBC Good Food Wine Club wines are supplied and delivered by Laithwaite’s. Introductory offer – new customers (18 years or over) only. One case of 12 wines plus one free prosecco and pair of flutes per household. No further discounts applicable. 12 months free delivery is provided through our Unlimited service. At the end of your 12 month free trial your Unlimited membership will end automatically. We will remind you of this before the expiry of your membership year. Standard Unlimited T&Cs apply – see our website for further details. Offer ends 31/01/20. Delivery within three working days (except Northern Ireland and the Scottish Highlands). YOUR FUTURE CASES: Every 12 weeks, you will be notified of the next wine plan selection, which you will automatically receive unless you request otherwise. You will be charged the appropriate sum for each delivery. Future wine plan selections priced from £107.88. You can delay or stop your deliveries of Wine Plan cases at any time – simply let us know. For further details see Wine Plan terms and conditions. Unless otherwise stated, all wines contain sulphites. Visit bbcgoodfoodwineclub.com for full T&Cs. Laithwaite’s Wine is part of Direct Wines Ltd. Registered in England and Wales. Registered Number 1095091. One Waterside Drive, Arlington Business Park, Theale, Berkshire RG7 4SW.
CHRISTMAS 2019 bbcgoodfood.com 119
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It’s what’s inside that counts Your gut looks after you, so show it some love with Activia*
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It starts inside* Activia is passionate about helping everyone to embrace looking after their gut*, so they can feel good from the inside out*. Indeed, the brand has 30 years of experience in yogurtmaking, crafting tasty fermented foods with calcium – to help care for what’s inside*. Activia’s 0% fat and 0% added sugar** yogurts are packed with billions of live cultures, and contain calcium, making it a delicious way to support your gut health*. There are so many easy and delectable ways to look after your gut with Activia*. So why not get started by using this coupon (see below) to give Activia a try? Enjoy it as a mid-afternoon snack on its own or have a go at making this quick and simple recipe – made with Activia Vanilla 0% fat and 0% added sugar**. It’s easy to make and a great snack for eating on-the-go. Activia yogurts are available online and in supermarkets nationwide, including Tesco, Sainsbury’s, Asda and Morrisons.
To discover the full Activia range, visit danoneactivia.co.uk and follow @activiauk on Instagram
Autumnal apple & blackberry compote with granola & Activia Vanilla Yogurt
SERVES 1 1 PREP 10 mins 1 COOK 10-15 mins 1 EASY
1 apple, diced 150g blackberries ½ lemon, juiced 1 tbsp sugar 150ml water Activia Vanilla 0% fat and 0% added sugar For the granola 2 tbsp vegetable oil 3 tbsp honey 75g rolled oats 25g flaked almonds 50g hazelnuts, roughly chopped 15g pumpkin seeds 15g sunflower seeds
1 Heat the oven to 200C/180C fan/gas 6.
Combine the granola ingredients and a pinch of salt, then spread the mixture evenly across a baking tray. Bake for 8 mins until golden, turning halfway through. Once cooked, remove from the oven and allow to cool. 2 To make the compote, combine all the ingredients, apart from the Activia Vanilla 0% fat and 0% added sugar, in a pan. Heat for 10 mins, stirring occasionally, until the fruit is soft and the mixture turns thick and jam-like. Remove from the heat and allow to cool. 3 When you’re ready to serve, pour the compote into a bowl (or a jar or container, if you’re taking it out with you), add the Activia yogurt, then top with some of the granola. PER SERVING 270 kcals - fat 11g saturates 1g - sugars 24g - salt 0.4g
50p OFF ACTIVIA 4 X 120G PACK. VALID UNTIL 31/12/2019 TO THE CUSTOMER: 1. This coupon can be redeemed as part payment towards the purchase of any one Activia 4 x 120g pack in the following stores in the UK (excl. Northern Ireland): Tesco, Asda, Sainsbury’s, Iceland, Waitrose, Co-op and Morrisons, subject to availability. 2. This coupon cannot be used online. 3. Only one coupon per transaction. Once redeemed, it cannot be used again under any circumstances. 4. This coupon cannot be redeemed against any other product and cannot be used in conjunction with any other offer. 5. This coupon cannot be exchanged for cash and cannot be transferred or sold. No change will be given. 6. Copied, damaged or defaced coupons will not be accepted. 7. This coupon is void where prohibited by law. Improper use of the coupon is prohibited and could be construed as fraud. The Promoter reserves the right to change or withdraw this offer at any time. 8. This coupon is governed by and construed in accordance with the laws of England and Wales. TO THE RETAILER: 1. This coupon will be redeemed at its face value PROVIDED ONLY it has been used as part payment towards the purchase of any one Activia 4 x 120g pack by 31/12/2019. 2. Only one coupon per transaction. 3. Coupons for redemption should be sent to Valassis Ltd. PO Box 6199, Nuneaton, CV11 9HQ and must be received by 31/03/2020. 5. The Promoter reserves the right to refuse payment if it believes this coupon has been redeemed other than in accordance with these conditions including but not limited to the retailer accepting a copied, damaged or defaced coupon. Promoter: Danone Limited, 6th Floor, Building 7 Chiswick Park, 566 Chiswick High Road, London, United Kingdom, W4 5YG. Please do not send coupons to this address. Coupon offer code: 0229 00258 *Activia contains calcium, which contributes to the normal function of digestive enzymes. **Activia 0% contains naturally occurring sugars.
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SAVE
20%
holidays
Fantastic foodie escape Enjoy a two-night stay in the Cotswolds You can look forward to dining in The Kitchen, enjoying a three-course dinner featuring the finest, freshest ingredients – many lovingly harvested from the hotel’s freshly planted herb garden, which boasts herb troughs, herb banks and herb wheels. Each morning, farmhouse breakfasts are served pantry-style, with eggs and soldiers, grilled kippers and a lovely, locally sourced full English all available. Up to two dogs can stay free in one of the hotel’s six dog-friendly rooms and a doggie welcome pack is provided to ensure your pet shares the enjoyment of your stay. Widbrook Grange is ideal for a relaxing break with the delightful gardens, an indoor heated swimming pool and a mini gym. It makes an ideal base for exploring the area’s many attractions, including the charming independent shops in the historic town of Bradford-On-Avon, nearby Bath (15 minutes’ drive) and the Cotswolds.
Relax in style in one of the hotel’s 19 rooms
Enjoy fine dining in The Kitchen
This great offer includes: O Two night’s accommodation in a Classic room O Full English breakfast each morning O Three-course dinner in The Kitchen on the first evening O Late check-out
FOR MORE DETAILS OR TO BOOK
call 01225 864750 quoting BBC Good Food or visit widbrookgrange.co.uk/bbc
Exclusive offer for BBC Good Food readers
TERMS & CONDITIONS *Offer based on two people sharing a Classic double/twin bedroom, valid until 30 April 2020, excluding 23 December-2 January, 14-16 February, and Bank Holidays, subject to availability of allocated rooms. There is a £20 supplement for Friday and Saturday night stays, upgrades are available.
122 bbcgoodfood.com CHRISTMAS 2019
Images used in conjunction with Widbrook Grange Hotel
W
idbrook Grange is an idyllic Grade II-listed Georgian country retreat ideally located amid 11 acres of beautiful gardens on the outskirts of Bradford-On-Avon, Wiltshire. Home to award-winning chef Sandor Szucs, menus in the hotel’s restaurant – The Kitchen – are exquisitely executed and served with an impressive choice of wines and gins (there are 165 to choose from in the hotel’s gin bar). Now with our exclusive offer you can save 20% on a two-night foodie escape, paying just £350* per couple for accommodation in a classic room, full English breakfast each morning, a three-course dinner on the first evening and late check-out. All of the 19 en-suite bedrooms have been individually designed in a rustic style with fabulous bathrooms, luxurious goose down feather duvets, sumptuous pillows, quirky vintage furnishings and original interiors that showcase the building’s stunning character.
easy
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24
simple recipes for busy weekdays
midweek
Q Spaghetti puttanesca page 126
cook cards Q Caesar pitta page 138
health
Q Quinoa chilli with avocado page 131
seasonal
Q Spiced walnut cake with pomegranate molasses page 142
CHRISTMAS 2019 bbcgoodfood.com 123
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shop-ahead dinner plan
easiest ever midweek meals Use our shopping list, featuring some genius ingredients, and whip up seven simple, waste-free meals for cosy nights in recipes ESTHER CLARK photographs FAITH MASON
Polenta with chorizo & poached eggs SERVES 2 PREP 5 mins COOK 25 mins EASY
¼ of a 250g chorizo sausage ring, thinly sliced 200g chard, sliced 2 large eggs 125g quick-cook polenta 30g parmesan, grated 2 tbsp olive oil ½ small bunch parsley, finely chopped
Q Heat a non-stick frying pan
over a medium heat and add the chorizo. Cook for 5 mins or until starting to crisp. Stir through the chard and leave to wilt for 5-8 mins, then remove from the heat and set aside. Q Bring a pan of water to the boil, reduce to a simmer, then quickly stir the water with a wooden spoon to create a whirlpool. Once the whirlpool has almost completely subsided, crack an egg into the centre of it. Gently simmer for 3 mins, then remove with a slotted spoon. Set aside on a plate while you poach the remaining egg. Q Cook the polenta following pack instructions, then mix in the parmesan, oil, parsley and some seasoning. Divide between two plates, top with the chorizo, chard and a poached egg each. GOOD TO KNOW calcium • folate • vit c • 1 of 5-a-day
£2.19 per serving
PER SERVING 428 kcals • fat 31g • saturates 10g • carbs 13g • sugars 1g • fibre 2g • protein 23g • salt 2.8g
124 bbcgoodfood.com CHRISTMAS 2019
tip
MAKE IT VEGGIE Swap chorizo for meat-free sausages or mince, and use vegetarian cheese.
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easy midweek
SHOPPING LIST
FRUIT, VEG & HERBS �2 red onions �3 onions �1 garlic bulb �1 bunch of spring onions �2 large peppers �3 fennel bulbs �1 small red cabbage �2 Little Gem lettuces �200g chard �1 small cucumber �1 ripe avocado �8 limes �2 lemons �1 small bunch of mint �1 small bunch of coriander �1 small bunch of parsley �1 small bunch of thyme MEAT, FISH & DAIRY �6 pork sausages �1.5kg whole chicken �250g chorizo sausage ring �6 large eggs �170g block parmesan DRY GOODS �500g risotto rice �300g spaghetti �3 x 400g cans chopped tomatoes �2 x 400g cans coconut milk �340g can sweetcorn �2 x 400g cans pinto beans �375g pack quick-cook polenta �100g pitted black olives �8 small soft corn tortillas STORECUPBOARD �chilli flakes �fennel seeds �olive oil �hot smoked paprika �sesame oil �chilli sauce �fish sauce �Thai red curry paste �chicken stock cubes �white wine �anchovy fillets � capers
tips
Most recipes serve four but we’ve added two recipes to serve two for when not everyone needs feeding. Check use-by dates and plan your dinners accordingly. Store fresh herbs in a mug of water in the fridge to help them last longer.
£3.10 per serving
Roast chicken with fennel & olives SERVES 4 PREP 15 mins COOK 1 hr 35 mins EASY
6 tbsp olive oil 2 large fennel bulbs, cut into thin wedges 4 large garlic cloves, peeled and bashed 1.5kg whole chicken 1 lemon, halved ½ small bunch of thyme 2 x 400g cans chopped tomatoes 100g pitted black olives 250g quick-cook polenta 70g grated parmesan
Q Heat the oven to 190C/170C fan/
gas 5. Toss 2 tbsp of the oil with the fennel and garlic and spread out on a tray. Rub the chicken with a further 2 tbsp oil, push the lemon
halves and thyme into the carcass and season the skin generously. Sit the chicken in the tin and roast for 1 hr, then stir through the tomatoes and olives, season and return to the oven for 20-25 mins, or until the chicken is cooked through. To check, pierce the thigh with a skewer – the juices should run clear. Q Cook the polenta following pack instructions, then stir through the remaining olive oil and parmesan and season to taste. Carve the chicken and serve with the tomato sauce and cheesy polenta. GOOD TO KNOW calcium • fibre • vit c • 2 of 5-a-day • gluten free PER SERVING 669 kcals • fat 44g • saturates 11g • carbs 25g • sugars 7g • fibre 7g • protein 41g • salt 1.9g
CHRISTMAS 2019 bbcgoodfood.com 125
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£1.96 per serving
£1.11 per serving
Creamy curried chicken & rice soup SERVES 4 PREP 20 mins COOK 35 mins EASY
2 tbsp olive oil 1 onion, finely chopped 3 tbsp Thai red curry paste 2 x 400g cans coconut milk 400ml chicken stock 100g risotto rice 4 large eggs about 200-300g leftover roast chicken (from p125), shredded 340g can sweetcorn, drained 2-3 limes, juiced 2 spring onions, sliced
Q Heat the oil in a saucepan over
a medium heat. Add the onion and fry for 10 mins or until softened and turning translucent. Add the curry paste and cook for 1 min. Stir in the coconut milk, chicken stock and risotto rice and bring to a simmer. Cook for 15-20 mins or until the rice is tender. Q Bring a pan of water to a simmer, add the eggs and cook for 7 mins. Stir the chicken and sweetcorn into
Q Heat the oil in a non-stick pan
GOOD TO KNOW 1 of 5-a-day PER SERVING 679 kcals • fat 41g • saturates 18g • carbs 38g • sugars 11g • fibre 5g • protein 38g • salt 1.4g
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126 bbcgoodfood.com CHRISTMAS 2019
SERVES 4 PREP 15 mins COOK 20 mins EASY
3 tbsp olive oil 1 onion, finely chopped 2 large garlic cloves, crushed ½ tsp chilli flakes (optional) 400g can chopped tomatoes 5 anchovy fillets, finely chopped 120g pitted black olives 2 tbsp capers, drained 300g dried spaghetti ½ small bunch of parsley, finely chopped
the soup and cook for 5 mins to warm everything through. Season to taste and add the lime juice. Gently peel the shells off the eggs and cut them in half. Top the soup with the eggs and spring onions.
reader offer
Spaghetti puttanesca
over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute. Q Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste. Q Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley. GOOD TO KNOW low cal • fibre • 2 of 5-a-day PER SERVING 495 kcals • fat 19g • saturates 3g • carbs 66g • sugars 8g • fibre 6g • protein 13g • salt 1.8g
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Chorizo & red cabbage tacos SERVES 4 PREP 15 mins COOK 15 mins EASY
easy midweek
£2.56 per serving
1 small red cabbage, finely sliced 3 limes, juiced 1 small bunch of coriander, finely chopped 2 tbsp olive oil ¾ of a 250g chorizo ring, diced 2 red onions, finely sliced 2 large peppers, sliced 2 large garlic cloves, crushed 2 tsp hot smoked paprika 2 x 400g cans pinto beans, drained and rinsed 8 small soft corn tortillas 1 ripe avocado, cubed
Q Toss together the cabbage, lime
juice, coriander and 1/2 tsp salt in a bowl, then set aside. Q Heat the oil in a non-stick frying pan over a medium heat. Add the chorizo and fry for 5 mins, then tip in the onion and pepper along with a pinch of salt and fry for 7-10 mins, or until the onions are golden and the peppers are beginning to soften. Stir in the garlic and paprika and fry for a further minute. Add the pinto beans and roughly crush half of them in the pan with the back of a wooden spoon. Season well and stir everything together. Q Warm the tortillas through in a dry frying pan over a medium heat for around 30 seconds on each side. Fill with the bean mixture, red cabbage and the avocado. GOOD TO KNOW folate • fibre • vit c • 4 of 5-a-day PER SERVING 771 kcals • fat 37g • saturates 10g • carbs 72g • sugars 16g • fibre 14g • protein 30g • salt 3.0g
tip
MAKE IT VEGGIE Swap chorizo for diced halloumi or extra beans.
CHRISTMAS 2019 bbcgoodfood.com 127
easy midweek
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Cheat’s sausage larb SERVES 2 PREP 10 mins COOK 10 mins EASY
3 tbsp sesame oil 2 limes, juiced 1 tbsp chilli sauce ½ tbsp fish sauce 3 pork sausages 1 tbsp red Thai curry paste 4 spring onions, sliced and shredded ½ bunch of coriander, chopped small bunch of mint, leaves picked and torn 2 Little Gem lettuces, leaves separated 1 small cucumber, cut into matchsticks
Q Mix together 2 tbsp of the sesame
Sausage & fennel risotto SERVES 4 PREP 15 mins COOK 45 mins EASY
2 tbsp olive oil 1 onion, finely chopped 1 fennel bulb, finely sliced 3 pork sausages ½ tsp fennel seeds, crushed 2 large garlic cloves, crushed 3 thyme sprigs, leaves finely chopped, plus extra to serve 400g risotto rice 100ml white wine 1.4 litres hot chicken stock 70g parmesan, finely grated 1 lemon, zested and juiced
Q Heat the oil in a large saucepan,
add the onion and fennel and fry for 10 mins or until softened. Raise the heat. Squeeze the sausagemeat out of the skins straight into the pan and fry for 5 mins, or until turning golden brown. Stir through the fennel seeds, garlic and thyme and fry for a further minute. Q Tip in the rice and fry for 1 min. Pour the wine into the pan and boil the liquid until reduced by half. Add half the stock and cook until absorbed, stirring constantly. Add the remaining stock, a ladleful at a time, and cook until al dente and not too thick in consistency, stirring constantly for 20-25 mins. Season with black pepper. Q Stir through the cheese and lemon, then spoon into four bowls and scatter over the extra thyme leaves to finish. GOOD TO KNOW calcium • fibre • 1 of 5-a-day PER SERVING 677 kcals • fat 20g • saturates 7g • carbs 91g • sugars 4g • fibre 6g • protein 26g • salt 2.6g
128 bbcgoodfood.com CHRISTMAS 2019
GOOD TO KNOW folate • fibre • vit c • iron • 2 of 5-a-day PER SERVING 422 kcals • fat 34g • saturates 8g • carbs 13g • sugars 7g • fibre 7g • protein 12g • salt 2.0g
tip
Larb is a salad that originates from Laos in Thailand, often made from minced meat, chilli, fish sauce, lime and herbs and eaten with lettuce leaves.
£1.23 per serving
Shoot director GARETH JONES | Food stylist ESTHER CLARK | Stylist ALEXANDER BREEZE
£1.83 per serving
oil, the lime juice, chilli sauce and fish sauce. Set aside. Q Heat the remaining oil in a wok or non-stick frying pan over a medium heat. Squeeze the sausagemeat out of the skins and into the pan, breaking it up with a wooden spoon, and fry for 5-6 mins, or until golden brown. Stir through the curry paste and fry for 1 min. Mix through half the spring onions and half the herbs. Q Fan out the lettuce leaves and arrange alongside the cucumber in two bowls, then tip in the sausage mixture and drizzle over the spicy dressing. Finish with the remaining herbs.
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Christmas gifting all wrapped up
We have over 200 buyer’s guides, including expert equipment reviews, taste tests and gift ideas Go online to find O Our bumper festive gift guide O Fun present ideas for kids O Secret Santa inspiration O Spirits taste-tested from gin to port O The latest hampers and Advent calendars O All the results of our Christmas Taste Awards
For all this and much more, visit bbcgoodfood.com/reviews CHRISTMAS 2019 bbcgoodfood.com 129
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Have a very veggie Christmas ON SALE NOW just £5.99
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Collect our other great titles Visit the Apple App store to download digital issues in the Home Cooking Series, including Good Food Healthy, One-pots, Good Food Family and Bakes & Cakes Triple-tested recipes from BBC Good Food 130 bbcgoodfood.com CHRISTMAS 2019
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easy health
healthy diet plan
chilli non-carne
This low-fat, meat-free chilli adds up to a full house when it comes to eating your five-a-day recipe SARA BUENFELD photograph ROB STREETER
Quinoa chilli with avocado & coriander 5OF 5-A-DAY
VIT C
IRON
SERVES 2 PREP 10 mins COOK 45 mins EASY V
Shoot director RACHEL BAYLY | Food stylist SARA BUENFELD
1 tbsp rapeseed oil 1 large onion, sliced 2 large garlic cloves, chopped 1 green pepper, chopped ½-1 tsp smoked paprika ½-1 tsp chilli powder 2 tsp each cumin and coriander 400g can chopped tomatoes ½ tsp dried oregano 2 tsp vegetable bouillon powder 80g quinoa, rinsed under cold water 400g can black beans, drained and rinsed generous handful of coriander, chopped 2 tbsp bio yogurt (optional) 1 small avocado, stoned, peeled and sliced
1 Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices (use as much or as little as you like, depending how spicy you like it) and fry for 1 min more. 2 Tip in the tomatoes and a can of water, stir in the oregano, bouillon and quinoa, bring to the boil, then cover and simmer for 20 mins. 3 Stir in the black beans and cook, uncovered, for 5 mins more. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices. GOOD TO KNOW healthy • low fat • low cal • calcium • fibre • vit c • iron • 5 of 5-a-day PER SERVING 565 kcals • fat 21g • saturates 4g • carbs 63g • sugars 21g • fibre 20g • protein 22g • salt 0.4g
You’ll find lots of other healthy recipes at bbcgoodfood.com
CHRISTMAS 2019 bbcgoodfood.com 131
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See the
Many of us are in the dark about how light can affect our food, which is why Noluma wants to shine a light on the problem t’s probably something that you’ve never even considered, but did you know that light can damage the food and drink we consume? It may surprise you to learn that no matter how carefully you choose high-quality, ethically sourced products, you might not be getting all the flavour and goodness that you expect. This is especially true when it comes to milk. The problem starts with light. Milk is an excellent source of vitamins, sodium and protein – all important for your health. But, when it’s exposed to lighting on the supermarket shelf, or even in your fridge, milk starts to degrade, losing some of its valuable nutrients – along with some of its taste!
I
Stand up for milk The good news is, there’s a simple solution to this problem. Noluma, the leader in light protection technology, has been working with supermarkets and dairies to find the best lightprotecting packaging that can lock in all the freshness, goodness and taste in our milk for up to two weeks longer. As well as making it better for us, that’s also better for the environment, as it means less waste. Now Noluma wants you to get involved by contacting your local supermarket or favourite milk brand to ask what they’re doing to prevent light damage. If we all take the time to do it, perhaps they’ll see the light and make a change that will benefit everyone.
Did you know?
• After 15 minutes of light exposure, people can notice a change in the taste of milk • After two hours of indoor light exposure, milk begins to lose Vitamin A • After 16 hours of indoor light exposure, non-fat milk has lost 49% of its Vitamin A
Fight the light and learn more about what light damage is doing to your milk at lightdamageisreal.co.uk
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easy health
Healthy tikka masala
£1.31 per serving
£2.73 per serving
Swedish meatballs
healthier family favourites Classic crowd-pleasing dishes made a little lighter
recipes ESTHER CLARK photographs STUART OVENDEN
£1.15 per serving
£1.55 per serving
Prawn fried rice
Squash & pesto pasta CHRISTMAS 2019 bbcgoodfood.com 133
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Healthy tikka masala
Swedish meatballs
SERVES 4 PREP 10 mins COOK 55 mins EASY G
SERVES 4 PREP 10 mins plus cooling and chilling COOK 25 mins EASY G meatballs only
1 large onion, chopped 4 large garlic cloves thumb-sized piece of ginger 2 tbsp rapeseed oil 4 small skinless chicken breasts, cut into chunks 2 tbsp tikka spice powder 1 tsp cayenne pepper
400g can chopped tomatoes 40g ground almonds 200g spinach 3 tbsp fat-free natural yogurt ½ small bunch of coriander, chopped brown basmati rice, to serve
1 Put the onion, garlic and ginger in a food processor and whizz to a smooth paste. 2 Heat 1 tbsp of the oil in a flameproof casserole dish over a medium heat. Add the onion mixture and fry for 15 mins. Tip into a bowl and wipe out the pan. 3 Add the remaining oil and the chicken and fry for 5-7 mins, or until lightly brown. Stir in the tikka spice and cayenne and fry for a further minute. Tip the onion mixture back into the pan, along with the tomatoes and 1 can full of water. Bring to the boil, then reduce to a simmer and cook, uncovered, for 15 mins. Stir in the almonds and spinach and cook for a further 10 mins. Season, then stir though the yogurt and coriander. Serve with brown rice.
2 tbsp rapeseed oil 1 onion, finely chopped 1 small garlic clove, finely grated 375g lean pork mince 1 medium egg yolk grating of nutmeg 50g fine fresh breadcrumbs
300ml hot low-salt beef stock ½ tbsp Dijon mustard 2 tbsp fat-free natural yogurt 400g spring greens, shredded lingonberry or cranberry sauce, to serve
1 Put 1 tbsp rapeseed oil in a frying pan over a medium heat. Add the onion and fry for 10 mins or until soft and translucent. Add the garlic and cook for 1 min. Leave to cool. 2 Mix the cooled onions, pork mince, egg yolk, a good grating of nutmeg and the breadcrumbs in a bowl with your hands until well combined. Form into 12 balls and chill for 15 mins. 3 Heat the remaining oil in a frying pan and fry the meatballs for 5 mins over a medium heat, turning often until golden. Pour over the stock and bubble for 8-10 mins or until it has reduced a little. Stir through the mustard and yogurt. 4 Steam the greens for 5 mins or until tender. Serve the meatballs with the greens and a dollop of the sauce.
GOOD TO KNOW healthy • folate • iron • 2 of 5-a-day • gluten free PER SERVING 365 kcals • fat 17g • saturates 1g • carbs 13g • sugars 10g • fibre 4g •
GOOD TO KNOW healthy • low cal • fibre • vit c • 1 of 5-a-day PER SERVING 323 kcals • fat 18g • saturates 4g • carbs 13g • sugars 6g • fibre 6g •
protein 38g • salt 0.3g
protein 24g • salt 1.04g
Squash & pesto pasta
Prawn fried rice
SERVES 4 PREP 15 mins COOK 25 mins EASY V
SERVES 4 PREP 5 mins COOK 25 mins EASY
1 small butternut squash (750g), peeled, deseeded and cut into 2cm cubes 3 tbsp rapeseed oil large bunch of parsley large bunch of basil 20g cashew nuts, toasted and chopped
250g long-grain brown rice 150g frozen peas 100g mangetout 1½ tbsp rapeseed oil 1 onion, finely chopped 2 garlic cloves, crushed thumb-sized piece of ginger, finely grated
1 garlic clove, crushed 1 lemon, zested and juiced 1 tsp chilli flakes (optional) 350g pasta (casarecce or fusilli work well) 30g parmesan or vegetarian alternative, shaved
1 Heat the oven to 200C/180C fan/gas 6. Toss the butternut cubes on a baking tray with 1/2 tbsp of the oil and some seasoning. Roast for 20-25 mins or until tender. 2 Put the parsley, basil, cashew nuts, garlic, lemon zest and juice and chilli (if using) in a food processor, along with the remaining oil and a splash of water, then whizz until very smooth. Season to taste. 3 Meanwhile, cook the pasta following pack instructions. Drain, reserving a little of the cooking water, then toss with the pesto and butternut squash and enough water to loosen the sauce. Finish with a little shaved parmesan, if you like. GOOD TO KNOW healthy • calcium • folate • fibre • vit c • iron • 1 of 5-a-day PER SERVING 540 kcals • fat 14g • saturates 3g • carbs 79g • sugars 10g • fibre 11g • protein 18g • salt 0.3g
134 bbcgoodfood.com CHRISTMAS 2019
150g raw king prawns 3 medium eggs, beaten 2 tsp sesame seeds 1 tbsp low-salt soy sauce ½ tbsp rice or white wine vinegar 4 spring onions, trimmed and sliced
1 Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mangetout for 1 min, then drain and set aside with the rice. 2 Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry the onion for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for 5 mins, then the prawns and fry for a further 2 mins. Stir the rice into the pan then push everything to one side. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and vinegar, then finish with the spring onions scattered over. GOOD TO KNOW healthy • low cal • fibre • 1 of 5-a-day PER SERVING 418 kcals • fat 11g • saturates 2g • carbs 54g • sugars 7g • fibre 6g • protein 22g • salt 0.5g
Shoot director GARETH JONES | Food stylist JENNA LEITER | Stylist FAYE WEARS
easy health
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Versatile mini pressure cooker
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After the amazing success of the Instant Pot Duo 7-in-1 multi-cooker, you can now buy a mini version. The perfect companion to your existing Instant Pot, it is ideal for vegetables or other side dishes such as rice, and great for smaller families or where space is tight. Take the guesswork out of your pressurecooking with the Instant Pot Duo Mini. It is much more versatile than a pressure cooker and cooks everything from roasts, soups and stews to risottos and pasta – even desserts.
The 3-litre Instant Pot Duo Mini has seven different functions O Automatic pressure cooker O Slow cooker O Rice cooker O Steamer (for healthy cooking)
O Food warmer O Yogurt maker O Plus, you can sauté in the cooking pot
You don’t have to adjust the heat to regulate pressure and it doesn’t rattle or hiss like some other pressure cookers. It has a large, easyto-use control panel with 11 built-in Smart Programs for common cooking tasks. Want to cook a stew? Just add the ingredients, press a button and walk away. The Instant Pot Duo Mini also has a 24-hour delay start timer, so you can have your food ready when you get home from work. With the automatic ‘Keep Warm’ setting, the dish is held at a constant temperature until you serve. The stainless steel, dishwasher-safe cooking pot can also be used on the hob (except induction) or in the oven. Accessories include a stainless steel steam rack without handles, measuring cup, tools
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136 bbcgoodfood.com CHRISTMAS 2019
TermsandConditions Delivery within 28 days to UK mainland only, some exclusions may apply. Offer subject to availability. If you are not completely satisfied with your order, please return goods in mint condition and sealed original packaging for a refund (less p&p) within 14 days of receiving your order.
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£2.06 per serving
easy health
Roasted roots & sage soup
£1.24 per serving Feta, beetroot & pomegranate salad
lighter lunches Easy midweek lunches to counter the excesses of the festive season recipes ANNA GLOVER photographs STUART OVENDEN
£1.67 per serving
Caesar pitta
£3.48 per serving Charred veg & tuna niçoise with creamy kefir dressing CHRISTMAS 2019 bbcgoodfood.com 137
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easy health Roasted roots & sage soup
Feta, beetroot & pomegranate salad
SERVES 2 PREP 15 mins COOK 45 mins EASY V G
SERVES 1 PREP 10 mins NO COOK EASY V
1 parsnip, peeled and diced 2 carrots, peeled and diced 300g turnip, swede or celeriac, diced 4 garlic cloves, skin left on 1 tbsp rapeseed oil, plus ½ tsp
2 tsp rapeseed oil 1 tbsp pomegranate molasses pinch of ground cinnamon 1 tsp cumin seeds, toasted squeeze of lemon juice handful of parsley, finely chopped
1 tsp maple syrup ¼ small bunch of sage, leaves picked, 4 whole, the rest finely chopped 750ml vegetable stock grating of nutmeg 1½ tbsp fat-free yogurt
1 Heat the oven to 200C/180C fan/gas 6. Toss the root vegetables and garlic with 1 tbsp oil and season. Tip onto a baking tray and roast for 30 mins until tender. Toss with the maple syrup and the chopped sage, then roast for another 10 mins until golden and glazed. Brush the whole sage leaves with 1/2 tsp oil and add to the baking tray in the last 3-4 mins to crisp up, then remove and set aside. 2 Scrape the vegetables into a pan, squeeze the garlic out of the skins, discarding the papery shells, and add with the stock, then blend with a stick blender until very smooth and creamy. Bring to a simmer and season with salt, pepper and nutmeg. 3 Divide between bowls. Serve with a swirl of yogurt and the crispy sage leaves.
handful of mint leaves, torn 2 cooked beetroot, cut into thin wedges 30g feta, crumbled handful of rocket leaves ½ romaine lettuce, torn into bite-sized pieces 20g pomegranate seeds
1 Whisk the oil, pomegranate molasses, cinnamon, cumin seeds and lemon juice together in a bowl. Add 1 tbsp water to loosen, and season. 2 Toss in the herbs, beetroot, feta, rocket and lettuce, and toss to coat in the dressing. Sprinkle over the pomegranate seeds to serve. GOOD TO KNOW healthy • low cal • calcium • folate • fibre • vit c • iron • 3 of 5-a-day • gluten free PER SERVING 293 kcals • fat 14g • saturates 5g • carbs 26g • sugars 15g • fibre 9g • protein 12g • salt 1.1g
GOOD TO KNOW healthy • low fat • low cal • fibre • 3 of 5-a-day PER SERVING 221 kcals • fat 9g • saturates 1g • carbs 26g • sugars 18g • fibre 10g • protein 5g • salt 0.2g
Charred veg & tuna niçoise with creamy kefir dressing
Caesar pitta SERVES 1 PREP 10 mins NO COOK EASY
100g green beans, trimmed 6 spring onions, trimmed 2 tsp rapeseed oil 100g cherry tomatoes, halved 4 tsp kefir or fat-free natural yogurt 1 tsp mustard powder
1 tsp red wine vinegar 2 Little Gem lettuce, leaves separated 160g can tuna in spring water, drained 4 black olives, halved 2 medium eggs, softly boiled and halved
1 Heat the grill to high. Bring a small pan of water to the boil and blanch the green beans and spring onions for 4 mins. Drain and dry well. Toss with 1 tsp oil, and transfer to a baking tray with the tomatoes, cut-side up. Season everything with black pepper, then grill for 10 mins until starting to soften and char. Leave to cool slightly. 2 Meanwhile, whisk the kefir, 1 tsp oil, mustard powder, vinegar and some seasoning together until smooth. Arrange the lettuce leaves, tuna, olives and eggs in shallow bowls or on plates. Pile on the onions, green beans and tomatoes, then drizzle over the dressing to serve. GOOD TO KNOW healthy • low fat • low cal • folate • fibre • vit c • 2 of 5-a-day • gluten free PER SERVING 266 kcals • fat 12g • saturates 2g • carbs 9g • sugars 8g • fibre 7g • protein 26g • salt 0.9g
138 bbcgoodfood.com CHRISTMAS 2019
1 tsp lemon juice ½ small garlic clove, crushed 1 tbsp fat-free Greek yogurt 1 tbsp lighter mayonnaise ¼ tsp mustard powder 1 brown anchovy, rinsed and finely chopped ½ tbsp grated parmesan
1 small skinless cooked chicken breast, or 80g cooked chicken, shredded ¼ small cucumber, cubed 3 cherry tomatoes, halved 4 Little Gem lettuce leaves, shredded 1 wholemeal pitta bread
Whisk the lemon juice, garlic, yogurt, mayonnaise, mustard powder, anchovy, parmesan and 2-3 tbsp water together with a good grinding of black pepper. Toss in the chicken, cucumber, tomatoes and lettuce, until everything is well coated. Toast the pitta and split, then stuff with the salad and chicken mixture. GOOD TO KNOW healthy • fibre • 2 of 5-a-day PER SERVING 461 kcals • fat 17g • saturates 3g • carbs 34g • sugars 7g • fibre 6g • protein 40g • salt 1.2g
tip
This works well with leftover roast turkey, too.
Shoot director GARETH JONES | Food stylist JENNA LEITER | Stylist FAYE WEARS
SERVES 2 PREP 10 mins COOK 15 mins EASY
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easy seasonal
rosie’s seasonal stars
walnuts
Rosie Birkett shares a festive cake filled with walnuts for an alternative Christmas bake, plus three other ways to prepare them
Photograph OKSANA BRATANOVA/ALAMY STOCK PHOTO
T
is the season to be merry, and to eat all of the leaves and blue cheese in salads, which I’ve added walnuts. New season walnuts are still around my spin to in the recipe overleaf, with creamy shaved in their shells and being sold by the bagful, celeriac and a punchy dressing made with pickled and they add an undeniable festive frisson to any walnuts. These are walnuts that have been harvested winter table. I love to put them in bowls dotted while still green, and then brined and pickled in a about and leave out the nutcrackers, then sit my wonderfully sweet liquor. They have the most intense mates down with some good chilled sherry and sweet, savoury, sour walnut flavour and are fantastic a hard, nutty cheese like comté, some grapes, blitzed into a dressing for bitter leaves or figs, and maybe – if I’m feeling fancy – some chopped and tossed into a cottage or truffle honey to go with it. What could be shepherd’s pie for added flavour. It’s a more cheery than a nutcracking catch-up by Whatcould brilliant storecupboard saviour worth candlelight, with some Christmas tunes to seeking out. bemore set the mood (the Beach Boys Christmas One of my favourite winter lasagne cheerythan album, if you’re wondering). recipes (which you can find in my first anutcracking cookbook, A Lot on Her Plate) pairs fresh Aside from being delicious straight from their shells, the walnut’s complex, earthy catch-upby walnuts with a blue cheese béchamel and savouriness, slight astringency (because the bitter tang of wilted bitter leaves, and candlelight? I’ve of the tannins in the skin) and buttery adapted those flavours into a faster creaminess means it offers a fantastic midweek meal (overleaf) by making a spectrum of uses in cooking, too. Thanks quick gorgonzola sauce with wilted to its oiliness and slight bitterness, it’s radicchio and walnuts tangled balanced beautifully in sweet desserts like the cake through luscious pasta. It’s warming, filling I’ve shared overleaf, which is shot through with and satisfying, and exactly what I want on a chopped walnuts and warm spice from cinnamon and cold winter’s night. Thanks to their high oil cardamom, and slathered with a really easy sweet content, walnuts make for excellent nut butter and sour pomegranate-molasses-spiked cream cheese when blended in a food processor. Add a bit of cacao frosting. You can use standard dried walnut halves or or cocoa powder and some maple syrup, and you’ve got pieces for the flour element of the cake if you like, but the most irresistible nutty chocolate spread – perfect try and get hold of some shell-on walnuts for the for melting onto hot toast in the morning, or stuffing chopped walnuts that run through the sponge into medjool dates for a post-meal pick-me-up. and those candied in caramel to go on top to This recipe happens to be vegan, make it a real winter showstopper. too, so could make a nice In savoury dishes, I love the texture and Christmas gift for the vegans meatiness brought by walnuts, and think in your life. All that’s left for they are perfect for beefing up meat-free me to say is, get cracking! meals. They are often paired with bitter
ALSO IN SEASON Q apples Q beetroot Q broccoli Q celeriac Q chestnuts Q kale Q leeks Q parsnips Q pears Q sprouts Q swede
Good Food contributing editor Rosie Birkett is a food writer and stylist, and a regular on BBC One’s Saturday Kitchen. Her latest book, The Joyful Home Cook, is out now (£20, HarperCollins). @rosiefoodie
CHRISTMAS 2019 bbcgoodfood.com 141
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Spiced walnut cake with pomegranate molasses frosting
400g tub full-fat cream cheese 2 tbsp pomegranate molasses 50g pomegranate seeds
SERVES 12 PREP 30 mins plus cooling COOK 45 mins EASY V
1 Line two 20cm springform cake tins with baking parchment. Whisk the eggs with the sugar in a bowl for 5 mins or so until thick and aereated. Slowly pour in the olive oil, whisking continuously, then pour in the honey and vanilla, and whisk again to combine. 2 Heat the oven to 180C/160C fan/ gas 4. Combine the flour, baking powder, spices and a pinch of salt in another bowl and mix. Lightly sieve this into the wet mixture, fold in, then add the walnut flour, little by little, until combined. Fold through the chopped walnuts and divide between the tins. 3 Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove and leave to cool in the tins. 4 To make the candied walnuts, tip the walnuts onto a baking tray and roast in the oven at 200C/180C fan/
Recipe photograph DAVID MUNNS | Shoot director ANDREW JACKSON | Food stylist KATY GILHOOLY | Stylist VICTORIA ALLEN
4 eggs 150g golden caster sugar 100ml light olive oil 1 tbsp honey 1 tsp vanilla extract 150g self-raising flour ½ tsp baking powder 1 tsp ground cinnamon 6 green cardamom pods, seeds removed and crushed 200g walnut flour (blitz walnuts in a food processor to a coarse flour – be aware that blitzing it too fine will turn it into paste) 100g chopped walnuts For the candied walnuts 40g walnut halves 50g golden caster sugar 20g pomegranate molasses For the frosting 60g icing sugar
gas 6 for 4-5 mins until crisp. Meanwhile, combine the sugar, molasses and 20ml water in a saucepan, and set over a medium heat until the mixture turns a deep caramel colour (around 3-4 mins). Turn the heat down low, then add the nuts, stirring constantly until completely coated. Remove from the heat and tip out onto a layer of baking parchment to cool. 5 To make the frosting, beat together the icing sugar and cream cheese until well combined and smooth (the icing will get thinner before it thickens, so continue to whisk for 2 mins), then briefly stir through the molasses to create a ripple effect. Spread half of the frosting on top of one of the cake layers, then sandwich with the other. Top with more icing, the pomegranate seeds and candied walnuts. Serve cut into slices. Will keep chilled in an airtight container for up to three days.
tip
Use dried walnuts for the flour and, if you can get them, fresh, new season ones for the batter and the topping.
PER SERVING 540 kcals • fat 38g • saturates 9g • carbs 38g • sugars 28g • fibre 2g • protein 10g • salt 0.6g
3 more ways with walnuts Shaved celeriac, apple & walnut salad SERVES 2 PREP 20 mins COOK 10 mins EASY V
Heat the oven to 200C/180C fan/gas 6 and tip 2 handfuls of shelled walnuts on a baking tray and toast for 10-12 mins, then roughly chop. Using a vegetable peeler, shave the flesh of 1 cored, peeled sharp apple into a bowl and toss with a little lemon juice to stop it browning. Shave in 1 /4 peeled celeriac and add in the leaves from 1 white chicory. To make the dressing, blitz 1 pickled walnut with 1 tbsp of its vinegar, half the walnuts, a pinch of salt, 1 garlic clove, 1 tsp honey, 2 tbsp walnut or groundnut oil and 2 tbsp water and blitz to a dressing. Tear 60-80g stilton or roquefort into the bowl and toss with the salad and the remaining chopped walnuts. Arrange in a bowl and serve with the dressing to drizzle over.
Walnut & chocolate spread MAKES around 220g PREP 10 mins COOK 10 mins EASY V
Heat the oven to 180C/160C fan/gas 4. Put 200g shelled walnuts in a parchment-lined roasting tin and cook for 10-12 mins until golden and aromatic. Transfer to the bowl of a food processor with a pinch of sea salt and blitz for 3-4 mins until the oils have released and the mixture forms a coarse paste. Pour in 1 tbsp maple syrup and 1 tbsp organic cacao or vegan cocoa powder and blitz to combine until it loosens – this may take up to 4 mins. Scrape into a dish and spread on hot toast or spoon into yogurt. Will keep at room temperature for up to one week. GOOD TO KNOW vegan • gluten free PER SERVING 100 kcals • fat 9g • saturates 1g • carbs 1g • sugars 1g • fibre 1g • protein 2g • salt 0.04g
GOOD TO KNOW fibre • folate • 2 of 5-a-day • gluten free PER SERVING 577 kcals • fat 50g • saturates 11g • carbs 13g • sugars 9g • fibre 6g • protein 16g • salt 0.8g
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Gorgonzola, radicchio & walnut pasta SERVES 2 PREP 10 mins COOK 25 mins EASY
Heat the oven to 180C/160C fan/gas 4. Roast a handful of shelled walnuts for 10-12 mins until golden, then chop. Bring a pan of salted water to the boil and cook 200g penne until al dente. Drain, reserving a cup of the cooking water. In a frying pan, heat 2 tbsp olive oil over a medium heat, grind in some black pepper and add 1 tbsp chopped flat-leaf parsley stems. Turn the heat up slightly and add 1/2 cored, chopped head of radicchio, stirring for a couple of mins until caramelised. Pour in 3 /4 cup of pasta water and bring to a simmer. Stir in 120g torn gorgonzola dolce, 2 tbsp grated parmesan, the walnuts and 2 handfuls of sliced, seedless grapes. Toss the pasta into the sauce along with another splash of the water. Scatter over some chopped flat-leaf parsley to serve. GOOD TO KNOW vit c • folate • calcium • fibre • 2 of 5-a-day PER SERVING 887 kcals • fat 47g • saturates 17g • carbs 77g • sugars 9g • fibre 8g • protein 34g • salt 3g
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Acake studded with chopped walnutsand spicedwith warming cinnamon
easy seasonal
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november highlights
grow it, cook it! BBC Good Food’s Miriam Nice has teamed up with Emma Crawforth of Gardeners’ World to help you grow, cook and eat the best of the season
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his is always a busy month, with preparations for the festive break starting to demand more of our time and attention. To lend a helping hand, there are some great things in season right now, such as leafy greens that can be wilted in a flash or more robust root veg that, once cooked, can be used as the base for quick meals when time is tight. Beetroot is particularly useful as it has a good long season and is packed with vitamins and minerals, plus the leaves can be cooked like spinach or chard. Here, I’ve picked a variety of recipes to help you through the season – a rich gratin for entertaining, warming soup, hearty pasties (ideal for a Bonfire Night supper) and a vibrant smoothie for when you need a bit of a boost to power you through your exciting plans.
• Miriam Nice is a published author and illustrator. She has written over 350 recipes for BBC Good Food. @miriamjsnice
• Emma Crawforth is a qualified horticulturist, trained at the Royal Botanic Gardens, Kew, and is the gardening editor for BBC Gardeners’ World. @emma_crawforth
chard Also known as Swiss chard, it’s available in a range of traffic-light colours and produces a constant supply of fresh leaves that can be cut off as needed. Leave the central crown in place so the plant produces foliage until it goes to seed in late spring. Select young, shiny leaves to eat and compost older ones. In warm parts of the country, chard can be picked throughout winter, but growth slows in cold weather and it won’t survive if the temperature dips to around -15C. Emma
Cheesy chard gratin
in season
July to November
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Heat the oven to 200C/180C fan/gas 6. Strip the leaves from a bunch of chard (around 340g) then cut the stalks into sticks. Bring a pan of water to the boil and cook the stalks for 3-4 mins until starting to soften, then throw in the leaves for a few moments to wilt. Drain well. Mix 150g double cream with 1 tbsp wholegrain mustard, then toss through the chard with 120g coarsely grated gruyère. Butter a medium gratin dish, spread the chard mix over, then scatter with another 20g gruyère and 2 tbsp finely grated parmesan. Bake for 30 mins until bubbling and golden and serve straight from the dish. Serves 4
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autumn cabbage
easy seasonal
in season
August to December
Cabbage is wonderful in soups, stocks or gently braised, and works particularly well with pork. Try it in this chorizo soup, or shredded then lightly cooked in stock and spiced with caraway seeds to serve alongside pork chops and potatoes. Miriam
Chorizo & chickpea soup
Put a medium pan on the heat and tip in a 400g can chopped tomatoes and a can of water. While the tomatoes are heating, quickly chop 110g chorizo sausage (the unsliced kind) into chunky pieces (removing any skin) and shred 140g cabbage. Pile the chorizo and cabbage into the pan with a sprinkling of dried chilli flakes and a 410g can chickpeas, drained and rinsed, then crumble in 1 chicken or vegetable stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty bread or garlic bread. Serves 2
emma’s tip
Use secateurs, loppers or a serrated knife to cut the cabbage head away from the stem, then peel away any old or damaged outer leaves to compost before bringing the rest into your kitchen. Reduce pest and disease by clearing all plant debris from your cabbage patch at the end of the season, ready to grow a different veg next year.
swede
in season
October to February
Swede is often overlooked, but it’s actually a key ingredient in one of our all-time favourite foods, the Cornish pasty. Only those made in Cornwall to an official recipe can be called Cornish, but these ones are a delight wherever you are. Miriam
Perfect pasties
emma’s tip
Swedes are ready for harvesting when the roots are around 10-15cm in diameter. Lever them out of the ground with a fork as required, or store them in slightly damp sand in a cool but frost-free, dry shed.
Rub 125g butter and 125g lard into 500g flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into four, then chill for 20 mins. Heat oven to 220C/200C fan/gas 7. Mix together 350g finely chopped beef skirt or chuck steak with 1 large finely chopped onion, 2 peeled and thinly sliced medium potatoes, 175g peeled and finely diced swede, 1 tbsp black pepper and 1 tsp salt. Lightly dust a surface with flour, then roll out each piece of dough until large enough to make a 23cm round – use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with a little more beaten egg to glaze. Bake for 10 mins, then lower the oven to 180C/160C fan/gas 4 and cook for 45 mins more until golden. Great served warm. Makes 4
CHRISTMAS 2019 bbcgoodfood.com 145
easy seasonal
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beetroot in season July to January
You can buy beetroot ready cooked, but check the pack before you buy as some are dressed in vinegar, which can ruin your recipe, especially if you’re baking a cake. To have more control or to use ones you’ve grown yourself, you can either bake them, wrapped in foil, in a low oven for around 2-3 hrs, or simmer in a pan of water for about an hour until tender. Wash the beetroots before cooking but don’t peel them and keep the root and a few centimetres of stalk attached when cooking – this stops too much of the colour leaching out. Miriam
Beetroot & berry smoothie
Chop 100g cooked beetroot and put it in a blender along with 200ml pear juice or cloudy apple juice, 1 tbsp Greek yogurt and 100g frozen black forest fruits. Add a couple of slices of fresh ginger, a pinch of cinnamon and 2 tsp porridge oats. Blitz until smooth, then divide between two glasses. Serves 2
emma’s tip
Harvest beetroots when small (around 5cm in diameter) for the best flavour, but if you have too many to eat straightaway, you can leave them in the ground until later, with a straw blanket.
• Plant rhubarb crowns in soil enriched with well-rotted compost or manure • Plant new fruit trees, bushes and raspberry canes – it’s the ideal time of year to give them a good start • Sow broad beans and plant garlic as they grow best in spring if started off in autumn or winter • Bring pots of herbs into a porch or cool greenhouse where you can keep picking them • Collect fallen leaves to make leaf mould, which can be used as a potting ingredient or to condition soil
Dates for your diary World Vegan Day 1 November For a comforting plant-based chilli, head to page 131, or try our mini nut roasts (p36). Bonfire Night 5 November If you’re entertaining or want to pack up some treats for after the fireworks, get lots of ideas at bbcgoodfood.com/bonfire-night. Stir-up Sunday 24 November Turn to page 104 for top tips and recipe ideas to make ahead for Christmas. BBC Good Food Show Winter 28 November-1 December Join us at Birmingham’s NEC, where we’ll be making festive treats like Christmas gin and cake toppers. See page 96 for more. St Andrew’s Day 30 November Try our whisky & nut baked camembert (p66) for a St Andrew’s Day dinner party.
& The November issue of BBC Gardeners’ World magazine is on sale now. Collect fallen leaves to make leaf mould and bring herb pots into a porch or greenhouse
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For more seasonal recipes, visit bbcgoodfood.com/ winter
Illustrations MIRIAM NICE | Background photograph AVESUN/ALAMY STOCK
what to do in the garden
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le r sa be em onDec
5
g n i p p o t s Show s e c e i p e r t n ce ends
i r f d n a y l i m a f h t i to share w Indian-style spiced chicken Succulent pork rack Two-tray turkey dinner
plus
24-page FREE WINTER RECIPE COLLECION packed with hearty dishes
Don’t forget
You can download every issue on your iPad and mobile
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Find true
north
Make the most of Princess Cruises’ Scandinavian holiday with Food & Beverage Director Alexander Kantner’s tips t’s a massive operation, but I never get bored.’ That’s how Alexander Kantner describes running a pass for 4,000 guests and managing a 750-strong crew for Princess Cruises. The spirited Food & Beverage Director hails from Vienna, and has travelled all over the world with the cruise line. ‘It’s not your usual Monday to Friday job. There’s always something new to discover every day, and that’s what I love about it.’ New Zealand is one of Alexander’s all-time favourite Princess Cruises destinations – ‘it’s so remote’, he explains, ‘and you can really feel that distance when you’re there.’ – and he loves the food he’s working with now on the Scandinavia & Russia cruise. ‘All the food on-board is made from scratch using fresh, local ingredients wherever possible. Scandinavia and the Baltics offer us a great canvas.’
I
So, what ingredients and flavours can guests expect on-board? ‘Smörgåsbord-inspired buffets, seasonal game, salmon gravlax and a German feast with lots of bratwurst!’ But it’s not just about the on-board facilities. Having sailed the world for more than two decades, Alexander is all for stepping off-board in every port. ‘Go beyond just wandering off the ship and taking a few pictures. There’s so much to explore, including some of the world’s best food and drink.’
Alexander’s top picks Russian kebabs Alexander first cruised to Saint Petersburg in 1999. He’s loved watching the city change and grow since – as well as indulging in its delicious kebabs. Sabatini’s bread Alexander is obsessed with on-board Italian restaurant Sabatini’s golden rosemary bread. ‘Simple, fresh ingredients always make the best dishes.’ Small-batch vodka Russia and Scandinavia are home to some of the best vodka distilleries. The Food & Beverage Director recommends a tour, especially in Helsinki or Saint Petersburg. The best steak ‘When I’m at sea, I miss home, but when I’m at home, I miss the steak,’ Alexander laughs. The Crown Grill is his favourite on-board restaurant.
The Princess Difference
Princess Cruises is different from other cruise lines. Here’s how: Destination leaders You can go beyond the beaten track with more than 380 destinationsworldwide. Local discoveries Immerse yourself in the local culture, from traditional ceremonies to skills workshops.
Saint Petersburg, Russia
Joyful rejuvenation Achieve peak bliss on-board at the adult-only retreat The Sanctuary or the serene Lotus Spa. Welcoming experience The friendly crew will go the extra mile to help you make the most of your holiday.
Helsinki, Finland
Ready to embark on your Princess Cruises adventure? Visit princess.com or call 0344 338 8671
Personalised service Smart OceanMedallion technology will allow you to easily open your stateroom door, order drinks and stay connected with the best Wi-Fi at sea.
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CHRISTMAS
TASTE AWARDS
2019 Our annual taste test of supermarket festive food is back and bigger than ever
words and adjudication MYLES WILLIAMSON and ANNA LAWSON
This is the ultimate guide to your Christmas food shop – our expert panel of BBC Good Food judges blind-tasted over 200 products to find the very best festive buys available in supermarkets this season.
Also in this section How to make Mary Berry’s
Let’s have a
Celebrate
Emma Freud, p158
food rethink
Tony Naylor, p163
together
pavlova
festive
eating Joanna Blythman, p165
The best wines to gift and
share
Victoria Moore, p166
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+ 200 entries tried & tasted
We invited 12 of the UK’s top supermarkets to enter their best Christmas foods, and spent four days sampling their products How we do it
All entries are prepared, cooked and presented according to pack instructions by independent home economists. Packaging is removed, and the dishes are blind-tasted and assessed by our team of experts. Judging takes place in silence to ensure the panel doesn’t influence one another’s decisions, and the entire process is overseen by an independent adjudicator. This year, the team sampled 208 different products to find their favourite across each of the 24 categories. As well as awarding a winner in each category, we also gave ‘highly commended’ status to high-scoring products that we felt deserved recognition. These can be found at bbcgoodfood.com.
THE GF JUDGING TEAM
From left: Anna Lawson Food & reviews writer; Keith Kendrick Magazines editor; Barney Desmazery Skills & shows editor; Laura Jenkins Digital marketing manager; Anna Glover Acting senior food editor; Myles Williamson Adjudicator; Liberty Mendez Cookery assistant
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opinion
Party canapés Start the season off right with nibbles for a crowd
Savoury canapés (meat/fish) Pulled ham & rarebit crumpets (10-pack, 236g), £7, M&S
The creamy, distinctly mustardy rarebit has subtle notes of bitter ale that work perfectly with the salty-sweet glazed ham-hock topping and light crumpet base. Theses crumpets feel modern yet festive – a real flavour bomb in just one mouthful. Perfect for a party.
Vegetarian canapés
Vegan canapés
These crispy Japanese-style dumplings with a rich filling and soy-ginger dipping sauce were unanimously loved by our panel. A simple but excellent canapé, these look great, are easy to eat and are packed full of flavour.
A crowd-pleaser, these taste just like fast-food burgers with an extra mustardy kick, plus fresh tomato chutney and a tender vegan patty that has a good level of bite and an umami hit. They’re a little messy to eat, but they’re a good size for a canapé.
Vegetable gyoza with soy & chilli dip (10-pack, 210g), £2, Asda
No Bull burger sliders (275g), £4, Iceland
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Christmas lunch All you need to make the big day special
Gravy
Taste the Difference Christmas gravy for chicken & turkey (450g), £3.15, Sainsbury’s This has a clean poultry flavour, pleasant vegetal base and fairly thick yet pourable consistency.
Pigs in blankets
Taste the Difference British pork chipolatas wrapped in bacon (6-pack, 260g), £3.50, Sainsbury’s Evenly crisped and tightly coiled streaky bacon encases these pleasantly peppery chipolatas. The sausagemeat has a subtle porky flavour that complements the salinity of the bacon.
Alternative meat centrepiece Specially Selected beef rib joint with salt & pepper seasoning (1.1-2.7kg), £12.99/kg, Aldi
This two-bone rib joint looks impressive on the table. The meat is tender and juicy, with good fat content and plenty of seasoning throughout, plus the heady, peppery crumb works wonders with the beef flavour.
Vegan main
Specially Selected Christmas wreath (550g), £3.99, Aldi A proper centrepiece that we’d be proud to serve to vegans or veggies. This pretty wreath is made with golden, flaky pastry that encases a hearty filling of sweet butternut squash, dried fruit, earthy mushrooms and lentils. It’s well-seasoned and has a pleasant flavour, and would go well with a wholegrain mustard, cranberry sauce or vegan gravy.
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opinion
Stuffing
Extra Special pigs in blankets on afestive feast (694g), £5, Asda This two-in-one stuffing and pigs-in-blankets centrepiece was a real hit with our judges. A loaf of ‘old-school’ stuffing is topped with moreish bacon-wrapped sausages and served in the ideal shape and size for sharing.
Smoked salmon Irresistible beech & oak smoked salmon (100g), £4, Co-op
A combination of subtle smoke, buttery texture and natural colour makes this our clear winner. According to our judges it has an ‘artisan smokehouse feel’, giving it a sense of luxury – perfect for breakfast with scrambled eggs.
Gammon
Deluxe gammon with a spiced rum glaze & pineapple topping (1.4kg), £11.99, Lidl Making a welcome break from traditional Christmas flavours, this is cooked in a spiced rum glaze and topped with pineapple rings, which look attractive and provide a hit of sweetness to balance the salty meat.
Vegetarian main The Best layered vegetable tart (500g), £4, Morrisons This was commended by our judges for its homemade look and taste, thanks especially to its buttery, flaky pastry. The filling is festive and colourful, and balances tender beetroot with sweet chestnuts and a prominent thyme flavour.
Cranberry sauce Extra Special cranberry sauce with port (230g), £1.39, Asda
A good balance of sweetness and bitterness, slightly jammy texture and evidence of whole, freshly cooked cranberries make this dark, sticky sauce stand out.
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Puddings & desserts
End a festive gathering on a sweet note
Traditional centrepiece dessert Heston from Waitrose ‘The Fig & Port Cheese Cake’ (675g), £12, Waitrose & Partners*
While this cheesecake doesn’t look traditional (it resembles a wheel of cheese), it has all the flavours you’d expect. It combines creamy, light cheesecake with a fig-and-port ‘chutney’-style filling and a ‘board’ made from crisp biscuit.
Gluten-free Christmas pudding Free From Christmas pudding (454g), £3.75, Tesco
Filled with plump raisins and whole toasted nuts, this glossy, gluten-free pud offers a good level of juiciness without being too sweet. Praised for its balance of spice, booze and citrus flavours, good texture and appealing outer shine, it’s also one of the larger puds we tried, so would cater well for a crowd.
Christmas pudding
This plump, juicy pud is packed with lots of whole fruit and nuts, and maintains a good balance of spice and peel, making it very moreish. Its ample size and pronounced but not-too-strong brandy flavour also makes it great for the whole family.
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*Available from 13 December
Deluxe 24-month matured Christmas pudding (907g), £11.99, Lidl
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opinion
Chocolate centrepiece dessert
The Giant Jaffa Cake Dessert (650g), £13, Waitrose & Partners* This elegant layered dessert has a strong, natural chocolate-orange flavour that fully lives up to the nostalgic jaffa title. Its slender shape, distinct layers, and shiny, lustrous finish make this easy-to-portion pud look as if it’s come from a fancy French patisserie – perfect for wowing friends and family.
Sweet canapés
Irresistible Belgian chocolate cups (214g), £3.50, Co-op
These attractive-looking mini morsels come in two distinct, punchy flavours to please all partygoers. Choose from sweet, tangy passionfruit with white chocolate or rich chocolate with salted caramel.
Vegan dessert
Vegan chocolate & cherry dessert (585g), £10, M&S A standout winner, this is impressive thanks to its well-balanced flavours of rich chocolate and sharp, sour cherries. It tastes festive, feels indulgent, and ‘you wouldn’t ever know it’s vegan’ – high praise indeed.
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Cakes & pastries Classic bakes to please everyone
Stollen
Heston From Waitrose pistachio stollen loaf, £7, Waitrose & Partners
Christmas cake
No 1 richly fruited Christmas cake (1.3kg), £16, Waitrose & Partners This Christmas cake ticks all the boxes. It’s nutty, boozy, packed with fruit, citrussy and nicely spiced, and also has, according to our judges, the perfect ratio of icing and marzipan to cake.
Gluten-free mince pies
Made Without Gluten mince pies (4-pack), £2.50, M&S These star-topped pies have an appealing, homemade look. The pastry is short and crumbly with a sweet, buttery taste, while the filling is contrastingly sharp, with a good level of spice and chunky pieces of fruit.
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Prices correct at time of publication, but are subject to change. Photographs MELISSA REYNOLDS-JAMES | Shoot director GARETH JONES | Food stylist KATY GILHOOLY | Stylist SARAH BIRKS
Golden, spice-laced, buttery brioche dough and a perfectly soft marzipan centre makes this stollen a real standout. Although the shape is traditional, an apricot glaze, flaked almonds, pistachios and dried cherries help elevate this above its rivals.
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opinion
Mince pies
The Best all butter deep filled mince pies (6-pack), £2, Morrisons A clear favourite, these taste like traditional, homemade mince pies. The mincemeat is nicely spiced, juicy and packed with whole, plump pieces of fruit, while the pastry is short and buttery.
Yule log
Woodland yule log (940g), £15, M&S A showstopper through and through, the novel tree-stump design of this cake (with added ‘toadstools’ and ‘acorns’) makes it eye-catching, but it also wows in flavour and texture. The chocolate sponge – light, but certainly not dry – melds perfectly with sweet chocolate buttercream, rich ganache and a slightly bitter dusting of cocoa.
Panettone
The Best classic panettone (750g), £8, Morrisons With a golden, buttery, light crumb and juicy, well-distributed fruit – plus a subtle alcohol kick – this panettone is a no-frills knockout, and it feels supremely well-made and special.
CHRISTMAS 2019 bbcgoodfood.com 157
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FESTIVE SPECIAL
Emma Freud cooks for
Mary Berry
Our columnist makes a Christmassy pavlova with the queen of cakes and BBC Good Food Show star, Mary Berry, as they reflect on triumphs through adversity and the new series of Britain’s Best Home Cook photographs DAVID COTSWORTH
158 bbcgoodfood.com CHRISTMAS 2019
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opinion
I
f there were a referendum for a new queen of Great Britain, it would be won, by a landslide, by Mary Berry. Her writing and broadcasting career has spanned six decades during which she has smashed all known TV statistics, and produced so many cookbooks that even Wikipedia has lost count. The queen of cakes, national treasure (and my hero) came to my kitchen where I cooked her stunning Christmas pavlova.
Emma I have developed a thesis about you, Mary. I’m not sure you’ll like it. Mary Oh, yes, just fire away. I shall be quite happy, whatever it is. E Okay, you were four years old when the war started, do you remember it? M You know, I do. I remember the noise of the planes. We had an Anderson shelter in the garden covered with a mound of earth, and when you heard the sirens you had to go into the bunk beds inside. Mine was on top so it was often wet as the shelter leaked. And my school was bombed, which I was thrilled about. E Did it make you feel that the world wasn’t safe? M Good gracious, no. E At 13, you contracted polio. What effect did that have on you? M I didn’t know I had polio. I just knew I was very, very ill because mum lit the fire in our bedroom which was rare. I was taken to the isolation hospital in Bath and put in a glass room where I couldn’t move my head. My parents weren’t allowed in to see me, and I still didn’t know what was wrong. I asked a nurse who said, ‘You’ve got infantile paralysis,’ but I had no idea what that meant. But I was so lucky – I got better and better.
E Did you ever feel that it defined you, or changed you? M No, no, I didn’t. But I did used to enjoy games so much, and I couldn’t do that any more after the polio, which meant I was no longer good at anything at school. I hated the work. I wasn’t proud of myself then. E Were your parents proud of you? M No, not at all. Although they were pleased I did well at domestic science, and that I used to bring nice things home to eat. But it was a different era – we were almost ‘seen and not heard’. My parents weren’t involved with us, and I sensed their disappointment. E Did you go to university? M I always liked teaching, but I didn’t have enough exams to study it at college, so I had to do catering. I wasn’t very confident, so I also did a teaching qualification at City & Guilds. E Did you want to be an actual teacher – or just have the skillset? M I wanted qualifications because they do give you confidence. And I needed the communication skills that teaching gives you. E Do you think that qualification helped later on teaching people to cook on TV? M It’s all linked. Whether it’s on television, radio, through a book, it’s the same technique.
Myspirit comes frommy parents– my mother played bridge untilshe was 104
E How did your parents feel about you moving to London? M They weren’t happy – I had to wait until I was 21. I answered an ad in The Telegraph and was interviewed in London to cook with the Dutch Dairy Bureau. I came back and said to my parents, ‘I’ve got the job and it’s £1,000 a year’. My father was so shocked, he got the train to London the next day to check out the man who offered me the job. E Did that stop you? M No – I knew I wanted to go to London, I didn’t mind how hard I worked, and even though I didn’t have the backing of my parents, it was great.
Turn over for Mary’s pear & ginger pavlova recipe
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E You had a brilliant career as a food writer, then a magazine editor, and in the 90s you opened a cookery school. M The reason for that was because I lost my son William in a car crash and I didn’t want to go to London every day and leave my husband. So I had to think of a solution, of something that I could do at home. I thought ‘nobody knows more about the Aga than I do, I’ve got the qualifications’, and wasn’t I lucky – I knew lots of journalists because I’d been working in magazines. I invited eight of them to come to my house and have ‘an Aga day’. They really enjoyed it, went back and put it in the papers. We were full to bursting and we never advertised once. E What a great way of marketing! You were the original influencer. I was intrigued by a piece about you a few years ago where you said you aren’t a feminist. M No, no – I won’t talk about it. E Mary, I know it’s not a subject you want to discuss, but the truth is, there aren’t many women of your generation who have been as brave and defiant as you. You could have been frightened by the war, cowed by your polio, subdued by your parents lack of approval; when William died you could have packed it all in, but you never saw yourself as being ‘less than’ at any of the important junctions in your life, and that wasn’t the way women usually behaved at that time. You actually embody feminism. M If I’m an example, that’s fine, but I don’t want to lecture people about it. I hope other people would do the same, but I’m not going to shout about it.
E But you’re only approaching your prime! Next year, at 85, you’ll be presenting the second series of BBC One’s Britain’s Best Home Cook. M I’m very spoiled. Aren’t I blessed to have this programme with Claudia [Winkleman] – she thinks she keeps order, but she doesn’t really. And now we have Angela Hartnett who is so knowledgeable. Everybody is so honest, it just seems to flow, I love it.
We celebrate Christmas instyle thenwalk itoffthe nextday… straightto the pub!
E You still have such a mission to bring people together through food. M The one thing I want to do is get people sitting down together at the kitchen table. That’s when everything comes out – you can solve all sorts of problems once you’re all together and the phones are off. E You say that, but, in breaking news, you’ve just got rid of your dining room... M Yup – we’ve put the table in the kitchen now. E How the world’s changed. M Yes, the world’s changed, but it needn’t be scruffy.
E Okay – but not every woman would have made those choices. Where does your spirit come from? M I think it comes from my parents. My mother played bridge until she was 104. My father was very positive and achieved far more than I’ve ever done. I’ve always felt that any decoration should have gone to him – there wouldn’t be a university in Bath without him. That’s far more than I’ve done in my life.
Mary’s perfect Christmas What will you be doing this Christmas? We have moved house and the whole family is coming to us for Christmas Day this year. I will be decorating the house with new excitement. What will you be cooking this year? My family love the classic turkey, and all the trimmings, including Brussels sprouts! Plus, a Christmas pudding and, naturally, sherry trifle.
What’s your idea of a perfect Christmas? To me it’s all about family and the people you are sharing it with.
What would you like as a present this Christmas? Peace and harmony in the world, and I really mean it.
What Christmas rituals do you still do? At 8am, we go to church, then it’s home for breakfast, lunch at 1pm and we watch the Queen’s Speech at 3pm. As soon as the speech is over, we go for a brisk dog walk, and in the evening, the games come out.
What’s your favourite moment of the Christmas period? Our New Year’s Eve party with the same 12 friends year after year is always a highlight. We all share the cooking and bring a course – we celebrate in style, then walk it off the next day… straight to the pub!
160 bbcgoodfood.com CHRISTMAS 2019
Good Food contributing editor Emma Freud is a journalist and broadcaster, director of Red Nose Day and a co-presenter of Radio Four’s Loose Ends.
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opinion
tip
MAKE AHEAD You can make the meringue a day ahead, keeping it covered in a cool place, and also poach the pears, chilling them in their liquor. When you’re ready to serve, just whip the cream and decorate.
Make it yourself Pear & ginger pavlova
Pear and ginger is one of our all-time favourite combinations. This pavlova is sprinkled with pomegranate seeds just before serving – they look so pretty and glisten like little gems. SERVES 6 PREP 20 mins COOK 1 hr plus 1 hr cooling MORE EFFORT V
3 egg whites 175g caster sugar 1 level tsp cornflour 1 tsp white wine vinegar For the topping 5 fairly ripe pears, peeled, cored, and chopped into chunky slices 1 /2 lemon, juiced 50g caster sugar 300ml double cream, whipped 6 bulbs stem ginger (from a jar), drained and coarsely chopped 1 small pomegranate icing sugar, to dust
1 Heat the oven to 160C/140C fan/ gas 3. Whisk the egg whites with an electric whisk until they look like clouds. Gradually add the sugar, a little at a time, whisking on maximum speed until the whites are stiff and glossy. Mix the cornflour and vinegar in a cup until smooth, then stir into the meringue mixture. 2 Line a baking sheet with baking parchment and draw a 20 x 30cm rectangle on it. Spread the meringue mixture out into the rectangle with a knife, then create a well in the middle by building up the sides. 3 Slide the baking sheet into the oven, immediately reduce the temperature to 150C/130C fan/ gas 2, and bake for 1 hr. Turn the oven off and leave the meringue in the oven for a further hour to dry out. 4 To make the topping, put the pears, lemon juice, and sugar in a small pan and barely cover with water. Simmer gently over a low heat for 10 mins or until the pears are just tender. Leave in the liquid
until needed again, then drain. Slice half of the pears into thinner slices and reserve for decoration. Chop the remaining pears and stir into the whipped cream with the ginger. 5 Arrange the pavlova on a serving plate, spoon the cream into the well, and decorate with the reserved pears. Cut the pomegranate in half, pick out the seeds, and sprinkle over the top. Serve at room temperature, dusted with icing sugar. GOOD TO KNOW 1 of 5-a-day • gluten free PER SERVING 502 kcals • fat 27g • saturates 17g • carbs 59g • sugars 58g • fibre 4g • protein 3g •
& Recipe adapted from Mary Berry Cooks up a Feast by Mary Berry with Lucy Young, out now (£25, DK). Photographs © Georgia Glynn Smith.
salt 0.1g
next month
28 Nov-1 Dec, Birmingham NEC See Mary Berry cooking live and being interviewed on stage at the Good Food Show Winter. Turn to page 96 for more info.
Emma cooks for BBC TV favourite, Nigel Slater
CHRISTMAS 2019 bbcgoodfood.com 161
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opinion
Tony Naylor Christmas food shouldn’t @naylor_tony
Instead of stodgy plum pudding, why not indulge in the foods you actually love at Christmas?
Image ALAMY STOCK PHOTO
I
don’t get Christmas. I mean, I get the bit about the little baby Jesus and Bethlehem, Morecambe & Wise and the ancient British tradition of gathering to watch the Strictly Christmas special, but what I don’t get is the food. It all started with the Three Wise Men whose gold, frankincense and myrrh immediately characterised the season as one of OTT bling and heavily perfumed aromas. Interestingly, in 2007, on BBC Two’s Heston Blumenthal’s Perfect Christmas Dinner, Berkshire’s tastiest boffin made a frankincense tea that guests stirred with a myrrh-wood spoon (frankincense is sometimes used as a food flavouring). Served Hezza’s half-hot, half-cold mulled wine, Terry Wogan twinkled: ‘I don’t think I’ve ever drunk anything so ridiculous.’ That statement is applicable to most Christmas dining. The modern Christmas is a Victorian creation and, in many ways, we still eat like Dickens’ characters, consuming a gut-busting slog of stodgy, spicy, sickly foods: cannonball puds, spiced hams, pork pies, eggnog, bread sauce. Our palate is increasingly given to zingy Asian or new Nordic flavours yet, every December, we start sharing plum pudding recipes. Why? I am baffled that so many of us feel Christmas food should have a thematically Christmassy flavour, one that leaves us suffering novelty date and port versions of foods that ordinarily we would not touch. Why not simply indulge in the foods you love all year over Christmas? This is meant to be a holiday, not an endurance test. In recent years, this seasonally affective eating disorder has become a mania, as, in a feverish bid to lure shoppers, brands avidly rework products with a festive spin. As if we can only appreciate food in the weeks prior to the 25th if Santa has given it the full ho-ho-ho overhaul.
Mulling everything from hot chocolate to gin (cloves and cinnamon being two of the least discreet spices in the rack) ruins fine drinks, and I avoid all dark, sticky, noxiously spicy Christmas ales. Do you know why breweries don’t normally brew beers with nutmeg and dried fruit that taste like someone has laced them with brandy? Because they are awful. A few years ago, I was tasked with taste-testing supermarket Christmas sandwiches for The Guardian. It was traumatic: endless cold turkey dinners or bacon-stuffing-cranberry combos on malted granary. But in 2013, the Christmas sandwich was a relatively benign British eccentricity, a silly seasonal idea quarantined from the rest of food. Not now. Now no food is immune. Perfectly enjoyable chocolate is, suddenly, studded with seasonal white chocolate snowmen or stars. Perfectly good burgers and pizzas are given tinsel-bedecked twists, from unsuitable dollops of cranberry chutney to full Christmas dinner toppings. For a month, sad, flavourless turkey becomes the meat du jour in pasties, pies and burritos. Last year, Morrisons released, I kid you not, a three-course Christmas dinner pasty. Pâté one end, pud at the other. Crisps are the latest battleground in an arms race that peaked in 2018 when Walker’s released a Brussels sprouts flavour, to ‘get the nation talking’. Or, in my case, fulminating in a volley of language that displayed little goodwill to all men. And I like Brussels sprouts. I used to laugh at brands: crackers, pastas, ketchups, that, wearily, would stick a few token snowflakes on their packaging at Christmas, in a half-hearted attempt to exploit our festive cheer. But in retrospect, by declining to release new-recipe Christmas versions of their products, those companies were heroes. Eat! Drink! Be merry! But why not gorge on foods you truly love this Christmas? Do not succumb to this seasonally spiced nightmare. Tony Naylor writes for Restaurant magazine and The Guardian.
next month
The dos and don’ts of dining in food halls
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opinion
Joanna Blythman
Other cultures are better at eating together Christmas dinner is one of the few occasions we have for a convivial, leisurely home-cooked meal @JoannaBlythman
Photograph SHUTTERSTOCK
A
vivid image from Peter Weir’s 1985 film, Witness, sticks in my head. Harrison Ford, hiding amongst the Amish people of Lancaster County, Pennsylvania, takes part in the community’s erection of a barn for newlyweds. The base structure built, the workers sit down at communal tables and feast on home-cooked food from their farms. It’s a fabulous scene, a spirit-soaring vision of shared purpose and the cohesion that flows from breaking bread with others. Yet in the UK we’ve been getting further away from such communal eating. Solitary grazing has taken hold and so many home meals are staggered, largely because of conflicting timescales and work demands. So religion apart, Christmas dinner is a big deal in the UK, if for no other reason than it presents an annual opportunity for a convivial, leisurely home-cooked meal. Why should such a nurturing eating experience be reserved for one day a year? We only need to look beyond the contemporary confines of ‘normal’ AngloAmerican eating patterns to see a world of possibilities. Back in May and June, for example, Istanbul’s magnificent Sultanahmet Square hosted open-air Iftar dinners, the meal when Muslims break their daily fast throughout the holy month of Ramadan; 15,000 people gathered at temporary tables to enjoy a collective meal. In numerous cultures, ritual is accompanied by the sharing of food, and charity is joined at the hip with communal eating in many religions. Sikh temples
(gurdwaras) in the UK and around the globe serve free meals cooked in the communal kitchen (langar) as a matter of routine, welcoming everyone from tourists to rough sleepers. Muslim humanitarian organisations cook up Iftar meals in difficult environments, such as refugee camps. Last year around this time, I passed a greasy spoon café in my neighbourhood that had opened on its day off to serve a preChristmas hot meal to homeless citizens. It was a beautiful sight to see – a meal of dignity, safety, and companionship for people whose lives are often chaotic and frightening. I’m sure it uplifted the mental health of the people who took the bother to host it too. Whether it’s sweetmeats served for Diwali, the Hindu festival of lights, or a bowl of matzo ball soup at a Jewish Passover dinner, any religious or cultural ritual that
Perhaps Christmas should prompt us to focus more on how we eat
centres on the sharing of food wins my respect. When conducted in an open, inclusive way, it strengthens community relations. It’s harder to hate people when you’ve looked in their eyes and they’ve passed you the rice. Although I’ll leap at any excuse for a one-off celebratory meal, surely a truncated version of this approach could be incorporated into ordinary life? Instead of that dreaded tray of sandwiches that turns up just before lunch at office meetings, what if there was a table set next door for attendees to eat a simple, decent meal on a plate? You can bet they would get through the morning session smartly and return more agreeable and better disposed to others in the afternoon. Some of the liveliest allotments organise food parties at the end of summer when produce is most abundant. Everyone with a patch brings a dish they’ve prepared, often a taste of diverse culinary traditions. Events of this nature help people bond and escape the stress of modern life. How sane. How civilized. In the UK we spend so much time agonising over what to eat but perhaps Christmas should prompt us to focus more on how we eat. And that means putting the life-enhancing experience of collective eating at the very heart of our lives.
Good Food contributing editor Joanna is an award-winning journalist who has written about food for 25 years. She is also a regular contributor to BBC Radio 4. Should we eat together as a community more often? Let us know on Facebook and Twitter #bbcgfopinion
next month
The plant-based lifestyle compromise
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Victoria Moore
My 20 best bottles for Christmas
Whether you want to treat yourself or impress family and friends, I’ve hunted out this year’s ’s olive oil – ranging from bargains to more indulgent buys. There are 10 bottles to keep for
10 FOR THE HOUSE Niepoort The Senior Tawny Port NV Portugal (£20.95, slurp.co.uk)
Tawny port is aged for a long time in barrels so it’s paler in colour, with rich flavours of raisins, caramel and roasted nuts. Just gorgeous with hard cheese or chocolate, or chilled on its own.
Bouvet Ladubay Saumur Brut NV France (£12.99 single bottle or £10.99 on mix six deal, Majestic)
One sip of this sparkling wine, made in the Loire, and you will never say prosecco again.
166 bbcgoodfood.com CHRISTMAS 2019
Valpolicella Valpantena 2018 Italy (£7, M&S)
A red that is as bright and juicy as a black cherry; the bittersweet flavours of valpolicella go beautifully with festive food. Pour with a turkey, cranberry and sausagemeat stuffing sandwich.
Villa Pani Pecorino Terre di Chieti 2018 Italy (£8, M&S)
This pecorino (the grape not the cheese) is from Abruzzo and all about the thick taste of white peach and preserved lemon. Smoked salmon here we come.
Araldica Piemonte Cortese 2018 Italy (£6.25, The Wine Society)
Crisp and light, all lemons, pine needles and a hint of stone, this is a great white for every occasion from quiet nights in to Christmas parties.
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opinion
best value reds, whites, port and fizz – and even an entertaining, and 10 bottles that make fabulous gifts
This sherry is one of the sweetest wines in the world, tasting like molasses with liquidised raisins. Pour it over vanilla ice cream for an instant dessert.
Old Vine Garnacha 2018 Spain (£5.35, Co-op)
Some of the world’s best value red wine is made in Spain from garnacha – this is exuberant and juicy, all red berry flavours. Great for large gatherings.
Caronne Ste Gemme 2014 Haut-Médoc Bordeaux France (£16.99 single bottle or £14.99 on mix six deal, Majestic)
A rich, cabernet sauvignon-based claret, all cassis and cedar, that tastes even better the day after opening. A good Christmas Day option.
Robert Oatley Signature Series Chardonnay 2017 Australia (£12, Co-op)
White burgundy lovers ahoy – modern Australian chardonnay is great value and very satisfying. Think toasted hazelnut with hints of lemon curd.
Les Pionniers Brut Champagne NV France (£18.99, Co-op)
An outstanding champagne – easily the best supermarket own-label. Based on pinot noir, it’s savoury and structured. For a creamier, chardonnay-based champagne, try Tesco Finest Premier Cru NV (£20). Turn over for great wines to give
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Photographs DAVID COTSWORTH
Taste the Difference 12 Year Old Pedro Ximenez (£8, Sainsbury’s)
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10 TO GIVE THE VEGAN Taste the Difference Touraine Sauvignon Blanc 2018 (£8, Sainsbury’s)
This crisp breeze of a sauvignon blanc is suitable for plant-based eaters because it uses a clay called bentonite as part of the clarification process, rather than egg or milk-derived casein.
THE TRADITIONALIST Cosme Palacio Vendimia Seleccionada 2016 Spain (£12, Sainsbury’s)
A gloriously smooth and polished rioja that has been aged in oak but doesn’t foreground the oak in the style. Beautiful.
THE HOLISTIC HEALER Davida Navarra 2018 Spain (£8, Co-op)
My osteopath said he and his partner were seeking to cut down their consumption of sulphites – could I recommend a wine with none added? Yes! This juicy red from northern Spain.
& 168 bbcgoodfood.com CHRISTMAS 2019
THE CAREFUL DRINKER(S) Baron de Ley Reserva Rioja 2015 Spain (50cl, £6.25, Morrisons)
Proper red wine in a two-thirdssized bottle isn’t easy to find, but this one’s a gem.
THE COOK Quinta da Romaneira extra virgin olive oil, Portugal (500ml, £15.95, leaandsandeman. co.uk)
Good olive oil is every cook’s true luxury – and this one from a port (and wine) estate in Portugal’s Douro Valley is excellent. The red wine made in the same place is very good too – Sino da Romaneira 2014 (£15.95).
For more fabulous festive wine recommendations, turn to page 118 for expert Henry y
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THE SWEET TOOTH Les Jardiniers Muscat St Jean de Minervois France (37.5cl, £5.25, Sainsbury’s)
Refreshing as well as sweet, this vin doux naturel tastes of orange blossom, fresh grape juice, honey and white blossom. Great for dessert with chocolate cake.
THE CLASS ACT Berry Bros & Rudd Blanc de Blancs Champagne by Le Mesnil Grand Cru Brut NV France (Berry Bros & Rudd, £33)
A glorious champagne, made entirely from chardonnay, all creamy with Grace Kelly elegance and a lemon posset brightness.
THE SUSTAINABILITY PRINCESS Cullen Mangan Vineyard Sauvignon Blanc Semillon 2017 Margaret River Australia (£26, bottleapostle.com)
Vanya Cullen is something of an Earth mother. Her wine is biodynamic, she buys natural power through the state electricity grid and offsets carbon emissions. Oh, and the wine is beautiful.
THE BUBBLES QUEEN Oeil de Perdrix Rosé NV Champagne (£27.99 single bottle, £20.99 in mix six deal 30 Oct-5 Nov, then £24.99 until 26 Nov, then £19.99 28 Nov30 Dec)
An elegant pink champagne that smells of crushed summer berries and brioche.
opinion
THE RED WINE DRINKER Domaine du Grapillon d’Or Gigondas 2016 France (£20.99, Waitrose)
This gorgeous, ripe gigondas from the southern Rhône is a sumptuous festive drink.
Jeffreys’ top choices from the Good Food Wine Club in partnership with Laithwaite’s
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Spice up your
CHRISTMAS Create magical moments with your loved ones with these incredible festive dishes brought to life with a little help from Schwartz t’s the season to eat, drink and be merry – and you won’t have to tell us twice! From the zingy crunch of gingerbread men to a warming sip of mulled wine by the fire, Christmas is a season that’s bursting with flavour. Comforting cinnamon, fiery ginger, aromatic nutmeg… there’s no mistaking the tastes of the festive period. And, with Schwartz, you can be sure all those flavours will pack a punch. Schwartz has gone the extra mile to make sure you get the best quality herbs and spices for your festive dishes. Its ground cinnamon is matured for up to 20 years to give it a sweet, warm and aromatic flavour, its ginger is ground whole to preserve its warm and zesty flavours, and even its black peppercorns are ripened for six months
I
to develop a bold, warm flavour. So, whether you’re cooking up a storm for your family on the big day or making delicious handmade gifts with the kids, Schwartz can help you to create meaningful moments with your loved ones. The right spices can add a touch of magic to any meal. Why not try these amazing recipes and see for yourself?
It’s early December, so get your presents sorted early! With Christmas just around the corner, the countdown is on to find the perfect gifts for your loved ones. This year, why not do something different and make your own? Add a spin to a classic chutney by making this fiery pineapple version a few weeks before the big day.
Spicy pineapple chutney
Makes 4 x 300g jars 1 Prep 20 mins 1 Cook 40 mins
Heat 3 tbsp vegetable oil in a large pan and add 1 tbsp Schwartz Mustard Seeds. Stir to coat them with the oil. When they start to pop, add 2 finely chopped onions, ½ tsp Schwartz Ground Turmeric, 1 tsp Schwartz Ground Cinnamon and a pinch of salt. Lower the heat and gently cook for 5 mins. Next, add 2 finely chopped red chillies and 3 finely chopped garlic cloves, and fry for 3 mins. Add 1 medium pineapple cut into chunks, 500ml water and 50g caster sugar. Bring to the boil, then simmer for 25-30 mins or until the pineapple chunks are soft.
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There’s a week before Santa arrives, so why not bake with the kids? Sweet, crunchy and fun to decorate, these gingerbread mittens are the perfect way to entertain your kids the week before Christmas. Lovingly handmade, they also make great gifts!
Gingerbread mittens
Serves 8 1 Prep 5 mins plus chilling 1 Cook 15 mins
Beat together 200g butter and 150g dark brown soft sugar in a food processor until fluffy. Add 2 egg yolks and mix until combined. Add 400g plain flour, 2 tsp Schwartz Ground Cinnamon, 4 tsp Schwartz Ground Ginger and whizz together until it becomes breadcrumb-like. Gradually add 5-6 tbsp milk while mixing. Tip the mixture onto a lightly floured surface and bring it together into a ball. Wrap and chill in the fridge for 10 mins. Heat the oven to 180C/160C fan/gas 4 and line a baking sheet with baking parchment. Roll out the chilled dough to approx. 5mm thickness, then, using a cutter, cut out your mitten shapes and place on the baking sheet. Bake for 15-20 mins or until golden. Place on a rack to cool. Decorate with icing, if you like.
Entertain in style during the festive period Christmas is the perfect time to reconnect with friends and family. If loved ones are staying over, why not serve up this delicious spiced marmalade glazed gammon? A mouthwatering showstopper, it’ll keep them fed and happy for days. It’s so tasty you could even serve it on the big day!
Spiced marmalade glazed gammon
Serves 20 1 Prep 20 mins 1 Cook 6 hrs
Heat the oven to 160C/140C fan/gas 3. Put 1 whole unsmoked gammon leg (with the slipper and bone removed and the meat rolled) in a large, deep-sided roasting tin. Pour in 200ml orange juice and 350ml water. Add 1 tsp Schwartz Black Peppercorns, 6 Whole Schwartz Cloves, 2 Schwartz Cinnamon Sticks, 2 Whole Schwartz Star Anise, 2 Schwartz Bay Leaves and 2 halved clementines. Cover the ham tightly with foil. Cook for 5 hrs. Meanwhile, make the glaze by mixing together 150g orange marmalade, 1 zested and juiced orange, 1 tsp Schwartz Ground Ginger and 1 tsp Schwartz Cinnamon Ground. Put the glaze in a pan and cook over a low heat for a few mins. Bring to the boil, turn down slightly and cook for 8-10 mins. Remove the ham from the oven and turn up to 200C/180C fan/gas 6. Leave to cool, remove from the tin and discard cooking liquid. Use a knife to cut away the rind, leaving a thin layer of fat. Clean the roasting tin, line with foil and return the ham to it. Use a knife to lightly score the fat in a diamond pattern and press 2 tbsp Whole Schwartz Cloves into the centre of the diamonds. Cook for 20-30 mins until the fat crisps. Brush over half the glaze and bake for another 10-15 mins, then baste and brush over the remaining glaze. Cook for another 10 mins. Serve warm or cold.
For more mouthwatering Christmas recipes visit bbcgoodfood.com/tasteofchristmas
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3 winter trips
Gourmet Arctic adventures
Light up your winter and escape to snow-shrouded Scandinavia and Iceland to seek out the aurora borealis, and dine under its magical ghostly glow on some of the region’s best local produce
The Lofoten Islands
172 bbcgoodfood.com CHRISTMAS 2019
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eat like a local
Explore the coastline on a boat trip
Chef Roy Magne Berglund specialises in local produce
Lofoten Islands
Skrei cod
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Clustered together in the Norwegian Sea, high above the Arctic Circle, lie the secluded islands of Lofoten. With their landscape dramatically changing through the seasons, in mid-winter you’ll find these five main islands and their countless rocky outcrops thick with snow and, if you’re lucky, magically lit by the aurora borealis. For a festive trip that reconnects you to nature and serves up a blissful dose of tranquility, Lofoten makes for a unique winter getaway. Dramatic natural beauty is what draws visitors to these remote islands, best taken in on a winter hike or biking tour – waymarked paths criss-cross Lofoten’s main isles, passing through colourful fishing villages. Temperatures can plummet quickly, so come equipped with warm, wind- and waterproof clothing. Most hotels can suggest circular routes from their doors or, to really get out into the wilds, join a guided snowshoeing trip (xxlofoten.no), departing from the harbour in Svolvær, Lofoten’s largest town (three-four hour tours from £90 per person, depending on weather conditions). Or see the sights from the water, and join a RIB boat trip to speed through icy Trollfjord, looking out for flocks of incredible sea eagles and seals (two-hour tours from £80 per adult, £59 for children under 12; lofoten-explorer.no). It’s easy to work up an appetite here, and for an intimate experience showcasing fresh fish and locally foraged ingredients, arrange a dinner at Lofoten Food Studio (lofotenfoodstudio.no). Located in the village of Ballstad, chef-owner Roy Magne Berglund devises chef’s table tasting menus featuring such local highlights as scallops with hazelnuts and soy, and dishes using seaweed, all served with wine pairings. Tasting menus from £113, plus £85 for wine pairing. Also in Ballstad, Hattvika Lodge, a collection of self-catered, sleek Scandinavian fishing cottages, has cosy modern interiors and underfloor heating in
Seaweed is loved by the locals
Watch fishing boatssail pastyour bedroom window, inthe shadowof untamed mountains
the bathrooms. Guests have use of a hot tub and a traditional Scandinavian outdoor sauna. Views from here are spectacular: watch fishing boats sail past your bedroom window, in the shadow of untamed mountains. The owners, long-time locals, offer plenty of advice on the best ways to see the islands. If in season, ask Hattvika’s owners where best to try skrei cod – the delicious, meaty strain of the white fish that migrates to the islands between January and April. Preserved versions can be found out of season: Lofoten is one of Norway’s leading locations for the production of stockfish, the beloved dried, unsalted fish that features on most local menus, often used in rich stews and comforting soups. Another local love is seaweed. Lofoten’s clean air and lack of pollution helps produce pristine varieties. Lofoten Seaweed Company (lofotenseaweed.no) hand-harvests its saltwater veg from March-June every year, which are dried in small batches and supplied to numerous island restaurants. Look out for the famed truffle version, along with smoked kelps, and delicious Japanese-inspired umami mixes. Esther Clark
How to do it
Hattvika Lodge (hattvikalodge.no) has apartments sleeping two from £163 per night. Lofoten’s airports are in Svolvær and Leknes. Norwegian (norwegian.no) and SAS (flysas.com) fly from several Norwegian cities, including Oslo, to the small town of Bodø, from where Widerøe (wideroe.no) offers onwards connections to the islands. Widerøe also operates direct flights on select weekdays from Oslo.
CHRISTMAS 2019 bbcgoodfood.com 173
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X See the impressive ice caves
X Take a dip in the thermal pools of the Blue Lagoon
X Sleep under the stars in a cosy bubble
Iceland
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Pakkhús Restaurant
Floatto thewater barbefore dryingoff anddining atLava, serving fishfrom thenearby harbour
spot in the village. It has a varied menu, from lamb fillet with hasselback potatoes to spicy Panang curry, and proves popular with families, too (mains from around £10; facebook.com/sudurvik). If you choose to venture further east to see the floating icebergs of Jökulsárlón Glacier Lagoon, Höfn, a small fishing town that hosts an annual lobster festival each June, is just a short drive away. An old, scrap-built warehouse overlooking the harbour is home to Pakkhús Restaurant (pakkhus. is). You may have to wait for a table, but the food and warm service are worth it. Try a substantial plate of fresh langoustine tails with spiced garlic butter (£45), and the ‘skyr volcano’: a sophisticated, Icelandic twist on Eton mess with black ‘ash’ meringue, vanilla skyr mousse and popping candy rocks (£11). Soaking in the natural thermal pools at the Blue Lagoon (bluelagoon.com) with herbal face masks offers rejuvenation before the flight home. Float to the water bar for a drink before drying off and dining at Lava, serving fish from nearby Grindavik harbour (mains from £30). Moss, the lagoon’s evening restaurant, also has a five-course vegan tasting menu. Marianne Voyle
How to do it
Bubbles cost from £385 per person, per night, including a guided Golden Circle tour taking in various national parks, geyser, Gullfoss, Secret Lagoon, and Reykjavik. buubble.com
Photographs MARIUS FISKUM. ROBERTHARDING/GETTY IMAGES PLUS, BUUBBLE, ASAF KLIGER/VISIT SWEDEN, LENNART PITTJA
Land of fire and ice, home to active volcanoes, Europe’s largest glacier, ice caves and a firm local faith in legends of trolls and elves; Iceland is a truly striking Nordic island. With a modest population of just under 340,000 who experience only a few hours of sunlight on winter days, arriving here can feel like you’ve travelled to the ends of the earth. Yet it’s just a short flight from the UK to Reykjavik, and a cheap one, too, if booked early enough. Eating well in Iceland, however, is expensive, but many restaurants champion quality and locally sourced ingredients. The family-run Efstidalur is a farm-to-table outfit with excellent homemade skyr (Icelandic-style yogurt) served as a sauce in their beef skyrburger with feta (mains from £13, efstidalur. is). The restaurant sits in the middle of the Golden Circle – so named because of its circular 140-milelong route passing popular attractions, including Gullfoss waterfall, Strokkur geyser, hot springs and Kerid Crater – offering respite from winter treks. Enjoy the Circle’s wilderness from your very own transparent igloo-style ‘bubble’. Set in secluded snowy woodland, these hotel rooms have spectacular views of the aurora-illuminated sky, and share sparkling clean bathroom facilities, and a kitchen. Iceland offers countless sightseeing tours, but don’t miss the chance to travel independently by car, stopping to take in the island’s traditional turfroofed houses and other photo opportunities. Reynisfjara, a black sand beach near Vik, is an idyllic place for posing with its tall basalt stacks – natural rock formations that look like giant square steps – and caves facing the sea (but keep an eye out for dangerous ‘sneaker’ waves). After a bracing puffinspotting walk, Restaurant Suður-Vík is a welcoming
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eat like a local
X The picturesque Torne river
X Sample reindeer at Lapland Guesthouse
Fish tapas at Kukkolaforsen Hotel’s restaurant
Stay in traditional tents at Sápmi Nature Camp
Swedish Lapland Celebrated for its spectacular frozen landscapes and snowy activities, Swedish Lapland’s best-kept secret is its cuisine. Delicious Arctic ingredients come from pristine rivers, forests and pastures where grass grows day and night under a summer sun that almost never sets. There’s plenty of reindeer on the menu, but also moose, fresh fish and roe, wild foraged berries, mushrooms, herbs and more. Intrepid food lovers can feast on traditional dishes of the Sámi, the indigenous reindeer-herding people, between icy adventures. Guesthouses, nature camps and hotels – there’s accommodation to suit everyone. The Kukkolaforsen Hotel (kukkolaforsen.se) in the Torne Valley has rooms and cabins overlooking the river, and a restaurant serving an array of local seasonal produce, from reindeer to lamprey (an eel-like prehistoric fish). Book an evening in the smokehouse and cook whole whitefish over a birch-wood fire, along with Sámi flatbread scented with fennel and anise, slathered in garlic butter (an hour’s cooking with dinner costs around £30). Listen to local fishermen tell stories, then take to the sauna. The Swedish Sauna Academy is based in Kukkolaforsen, and the hotel has a whopping 16 places to work up a sweat. The picturesque family-run Lapland Guesthouse (laplandguesthouse.com) in Kangos is set 150km north of the Arctic Circle. When you’re not snowmobiling, dogsledding, snowshoeing or watching for the Northern Lights in this remote, light-pollution-free wilderness, you can fuel up with home-cooked local produce. Dishes might include moose burgers with lingonberry relish, or desserts made from cloudberries, the highly prized golden fruit (two-course meal, £30, three courses, £38). Sápmi Nature Camp (sapminature.com) in the Laponia
World Heritage Area offers an unbeatable back-tonature experience. Glamping is in traditional Sámi lavvu tents, fitted with double beds and wood burners. Spend the day snowshoeing or ice fishing then gather around the fire to hear host and reindeer herder Lennart Pittja talk about growing up in the Sámi community. Authentic dishes include reindeer sausage, reindeer blood pancakes, and smoked Arctic char (a type of cold-water fish). Sue Quinn
How to do it
Double rooms at Lapland Guesthouse start at £260 including breakfast and use of the saunas. Double tents at Sapmi Nature Camp with breakfast, dinner and activities cost from £700. Luleå or Kiruna are the main gateways to Swedish Lapland, connected to the UK via Stockholm with the likes of SAS (flysas.com) and Norwegian (norwegian.com). More information: swedishlapland.com.
Authentic dishes include reindeer sausage and smoked Arctic char
Assistance for this feature was provided by Buubble (buubble.com); Norwegian Seafood Company (norseaco.no); the Culinary Academy of Sweden, Visit Sweden (visitsweden.com), and SAS (flysas.com).
CHRISTMAS 2019 bbcgoodfood.com 175
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Sail the fjords with The Hairy Bikers
TRIP OF A LIFETIME
Enjoy a gourmet journey through Norway with TV chefs Si and Dave
Nine days from £1,499pp* (20–28 June 2020)
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veryone wants to sail along the majestic Norwegian fjords once in their lifetime, and there’s no finer way to do it than on this cruise from Amsterdam on Holland America Line’s newest five-star ship, the Nieuw Statendam. What’s more, you will be joined on board by Dave Myers and Si King, the TV cooks best known as The Hairy Bikers. Your voyage begins and ends in the charming Dutch capital, where you will enjoy a one-night pre-cruise stay in a four-star hotel. You’ll have time to explore the historic city centre, visit some of the world’s best art galleries and museums, including the Rijksmuseum and the Van Gogh Museum, tour the Royal Palace, or explore by bike or canal boat. You’ll also witness the stunning scenery of the Norwegian coastline as you sail into the heart of the fjords, with towering cliffs, quaint fishing villages and waterfalls.
This amazing ship has 12 restaurants and cafés to choose from, including French brasserie-style dining at Sel de Mer, the Pinnacle Grill steakhouse, Asian cuisine at Tamarind, Italian at Canaletto’s and New York Deli & Pizza. Extra fees may apply for certain restaurants. The five-star ship offers luxurious staterooms, impressive design, service and facilities and first-class entertainment with a fantastic theatre, live music venues, spa, explorations centre with guest talks, outdoor cinema and a range of classes and experiences (fees may apply).
The Hairy Bikers
There are few more engaging duos in the world of cooking than Dave and Si. The pair have laughed their way around the globe, sharing their unique sense of humour and passion for good food with whoever they meet, and they will be taking time away from their bikes to join you for this fantastic cruise along the magnificent Norwegian fjords.
During this incredible journey down the Norwegian coastline, you will meet the cooks as they return to Norway where they filmed one of their much-loved series. ‘The first time we discovered the wonders of Norway was when we filmed Bakeation back in 2012 and cooked on a ship going down one of the fjords,’ they say. ‘It was one of the most beautiful places we’d ever been to. We always promised to come back, and now we are. The food and people are amazing.’ The pair will host a private cooking demonstration of their favourite Scandinavian dishes on board and will also host a private cocktail party for you and your fellow guests, answer your culinary questions in an exclusive Q&A session and sign their latest cookbook for you.
TO BOOK OR REQUEST A BROCHURE call 01462 323 428 quoting Exclusive offer for BBC Good Food readers
Each booking will receive a copy of The Hairy Bikers’ British Classics cookbook and their autobiography, Blood, Sweat & Tyres. 176 bbcgoodfood.com CHRISTMAS 2019
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holidays
A stunning view of Norway’s Ålesund
Explore the fjords on the Nieuw Statendam ship
Price includes O Return flights from a range
Try the seafood platter at Rudi’s Sel de Mer
One of the ship’s Signature Suites
of UK airports O Private group transfers** O One night’s pre-cruise four-star hotel stay in Amsterdam, including breakfast O Seven-night full-board cruise on Holland America Line’s Nieuw Statendam O Q&A and book signing with The Hairy Bikers. O On-board cooking demonstration and privately hosted cocktail party with The Hairy Bikers O Flights available from London Gatwick, London Heathrow, Birmingham, Manchester, Glasgow, Newcastle, or Eurostar from London St Pancras O All shore excursions at all destinations are available to purchase at an extra cost. Please call for more details
Itinerary
Day 1Travel from the UK to Amsterdam Day 2Set sail from Amsterdam Day 3Day at sea Day 4Visit Eidfjord, one of the most beautiful villages in Norway and Hardangerfjord, Europe’s largest mountain plateau and Norway’s largest national park Day 5Bergen – step off the ship into medieval Bryggen Wharf area, a UNESCO World Heritage Site since 1979 Day 6See Geirangerfjord, one of the most beautiful spots in Scandinavia, and among the longest and deepest fjords in the world Day 7Visit Ålesund, a quaint fishing town in western Norway with colourful buildings with castle-like turrets and spires, and Viking-inspired decorations Day 8At sea Day 9Disembark and return to UK
Good Food or visit gf.tripsmiths.com/tours TERMS & CONDITIONS *Based on two sharing an inside cabin, flying from Gatwick. Inside Stateroom from £1,499, Oceanview from £1,639pp, Veranda from £1,769pp, Vista Suite from £2,019pp, Signature Suite from £2,829. Flights available from Gatwick, Heathrow, Birmingham, Manchester, Glasgow and Newcastle, or travel by Eurostar from London St Pancras. Supplements for single occupancy, regional flight and rail departures apply. Subject to availability. **From airports only. Timings of The Hairy Bikers’ events may be subject to change and there may be minor alterations to the itinerary due to operational restrictions. No experiences or meals in Amsterdam are included. Drinks aboard Nieuw Statendam are not included and speciality dining is at a supplement. This trip is ATOL-protected and operated by Cruise Direction.
CHRISTMAS 2019 bbcgoodfood.com 177
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ways with
Yorkshire puddings Your go-to festive ingredient? Enter Aunt Bessie’s Yorkshire puddings. They’re ideal for all your Christmas entertaining – from parties to Boxing Day lunch hen you use an ingredient that is tried, tested and much loved, you know you’ll be onto a winner no matter what you make with it. Aunt Bessie’s Yorkshire puddings are the perfect example. Available in all shapes, sizes and styles, from perfectly fluffy and golden Bake at Home Yorkshires to indulgent big and deep Homestyle Yorkshires, there’s a quick
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and delicious simple oven-cook variety that you and your family are sure to love. Of course, Yorkshire puddings are the perfect accompaniment to any roast dinner, but the recipe possibilities are surprisingly endless, making them ideal for any family meal – whether it’s a special occasion, a Sunday roast or even just a midweek meal. Feeling inspired? Give a few of these clever ideas a try. MAKES 4 1 PREP 5 mins 1 COOK 9 mins 1 EASY
Heat the oven to 200C/180C fan/gas 6. Cook 4 Aunt Bessie’s Yorkshire Bases (alternatively you can use 4 Giant Yorkshires) for 9 mins. Once cooked, dollop a little cranberry sauce onto each, then add some Little Gem lettuce leaves, and any leftover slices of turkey, pigs in blankets and crumbled stuffing. Top with a little mustard mayo, and freshly ground black pepper or chilli flakes. Roll up to serve.
MAKES 8 1 PREP 5 mins plus cooling 1 COOK 4 mins 1 EASY
Heat the oven to 200C/180C fan/gas 6. Cook all 8 Aunt Bessie’s Golden Yorkshires for 4 mins. In a bowl, mix together 150g crème fraîche, a handful of finely chopped dill, 1 tbsp capers and the zest and juice of ½ a lemon. Once cooked, remove the Yorkshires from the oven and allow to cool. Once cool, add a dollop of the crème fraîche mixture to each and top with a small curl of smoked salmon, a sprig of dill and a little lemon zest.
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MAKES 8 1 PREP 15 mins plus cooling 1 COOK 5 mins 1 EASY
Heat the oven to 200C/180C fan/gas 6. Cook 8 Aunt Bessie’s Homestyle Yorkshires for 5 mins. Meanwhile, mix together 1 shredded carrot, 150g finely shredded sprouts, 3 finely sliced spring onions, 1 finely sliced red chilli, 1 tsp sesame oil, the juice of 1 lime, 1 tsp brown sugar, a pinch of salt, and a few shakes of fish sauce, then set aside. Once the Yorkshires are cooked, allow to cool slightly, fill with the slaw and top with slices of leftover roast beef and garnish with salad cress.
MAKES 8 1 PREP 10 mins plus resting 1 COOK 30 - 40 mins 1 EASY
Heat the oven to 220C/200C fan/gas 7. Discard the fat from a 765g can of confit duck, then place the duck legs on a roasting tray and cook for 20-30 mins until crisp. Once cooked, remove from the oven and leave to rest. Meanwhile, bake 8 Aunt Bessie’s Yorkshire Bases (or you can use 4 Giant Yorkshires instead) for 9 mins. Once rested, shred the duck, and when the Yorkshires are cooked and not too hot to touch, add some of the duck to each one. Top with cucumber cut into matchsticks, shredded spring onion and a drizzle of hoisin sauce. Roll up to serve.
MAKES 8 1 PREP 5 mins 1 COOK 20-25 mins 1 EASY
Heat the oven to 220C/200C fan/gas 7. Trim the fat off 2 sirloin steaks then cut into thin strips. Put in a bowl and coat with salt and freshly ground black pepper. Place a strip of steak on top of each of 8 Aunt Bessie’s Bake at Home Yorkshires, place on a baking tray and cook for 20-25 mins. Meanwhile, mix together 50g crème fraîche, and 1 tbsp horseradish cream. Once the Yorkshires are cooked, add a dollop of the cream mixture and sprinkle over some watercress.
Bring out the Bessie in you at auntbessies.co.uk
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is t m r h
gifts
THE FESTIVE 50
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All the inspiration you need to find the perfect present
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compiled by ANNA LAWSON
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Muzzi panettone (1kg), £22.50 each, souschef.co.uk These beautifully wrapped treats come in three special flavours: classic, pear & chocolate and marrons glacés.
Isle of Raasay gin (70cl), £35, raasaydistillery.com This smooth, fresh-tasting, handcrafted gin comes in a gorgeous bottle, making it a great gift for any gin lover.
Rita Farhi cocoa-dusted caramelised pecans (290g), £14.99, selfridges.com The team was impressed by these crunchy, sweet (but not overly so) pecans encased in milk choc and dusted in cocoa powder.
Dark hot chocolate drink (275g), £12.95, libertylondon.com One for the serious chocolate lovers, this powder makes proper thick, dark hot chocolate – not too sweet, but still indulgent and comforting.
Black truffle vintage organic cheddar truckle (200g), £7.50, godminster.com, Ocado and Waitrose & Partners This was a gold winner at the International Cheese Awards 2019 – an organic vintage cheddar flavoured with just enough truffle, it makes an ideal addition to a cheeseboard.
FOOD DRINK
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The Norfolk quince whisky liqueur (50cl), £19.99, englishwhisky.co.uk A light, fruity tipple with a strong quince flavour and gentle whisky warmth that’s sweet enough to be enjoyed on its own or paired with ginger beer for a longer drink. Pasture-fed tin (750g), £35, cannonandcannon.com Showcasing meat from grass-fed animals, this tin includes Scottish wild venison salami, Cornish seaweed & cider salami, Welsh lamb merguez salami and more – all have great texture and flavour.
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Spice rub trio, £12.90, ottolenghi.co.uk Master Middle-Eastern cuisine with three expertly mixed rubs: ras el hanout, berbere and ‘sweet & smoky’. The gift set also comes with a booklet that includes several easy recipes and tips for use. Marsden’s fudge (200g), £7, marsdens fudge.co.uk Classic and crumbly, we love the festive ginger-spiked variety and the deeply flavoured treacle one.
Best of British 12-beer mixed case, £29.90, honestbrew.co.uk The ultimate gift for beer lovers, this case celebrates UK breweries such as Northern Monk, Pressure Drop and The Wild Beer Co.
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Vegan chocolate pralines (95g), £9.99, selfridges.com Handmade in Brighton by family-run Be Chocolat, you’d never guess these creamy pralines are vegan.
gifts
Star buy
El Bandarra vermut red (100cl), £21.95, masterofmalt.com A fruity, spiced red vermouth – enjoy with soda or use to add oomph to a negroni without upsetting the balance.
Cremini al Pistacchio (150g), £8.95, carluccios.com These are seriously delicious – creamy Sicilian pistachioand-white-chocolate squares that melt in the mouth.
Herbaceous Blends teas (30g), £5.49 each, herbaceousblends.co.uk These punchy loose leaf teas are packaged beautifully. We love the earthy mint flavour.
Frantoio Muraglia aromatic olive oil selection, £22.95, souschef.co.uk We recommend drizzling the celery oil over fish, ginger oil on steamed veg, lemon oil on chicken and chilli oil over dumplings or pizza. Chocolate baubles (150g), £11 each, chococo.co.uk These baubles look lovely and taste delicious. Our favourite is the ‘gold’ – caramelised white choc filled with four cocoa nib-studded gems.
El Rayo reposado tequila (70cl), £39.95, elrayotequila.com Smooth and loaded with complexity, this reposado – ‘rested’ – tequila has notes of raw almond skins on the nose. Plus, it looks fabulous, making it a special gift.
Blood orange & clove negroni (70cl), £35, Harvey Nichols A seriously quaffable, ready-to-drink negroni, festively fruity and spiced – pour over ice and serve for an easy twist on the classic cocktail.
Merrilossus biscuits (600g), £17.50, Fortnum & Mason Crunchy, spiced, studded with dried fruits and enrobed in thick milk chocolate, this is the ultimate Christmas biscuit.
Peanut butter snowballs (150g), £3.99, montezumas.co.uk Peanut butter lovers will go mad for these white chocolate spheres filled with PB. Fruit vinegar miniature set, £12, mightyfinethings.co.uk These vinegars are perfect for someone who prefers savoury over sweet. Try the raspberry or damson in soda water, or drizzle over salads, cheeses or bread to perk them up.
CHRISTMAS 2019 bbcgoodfood.com 183
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Joie Fresh stretch lemon pod, £3.49, Lakeland Keep cut lemons fresh and cut down on food waste by storing in this stretchy silicone pod. It’s dishwasher-friendly too!
Veritable smart indoor garden kit, £159.99, Lakeland Grow four kinds of herbs or veg in as little as three weeks with this lit, self-watering garden.
Ninja Foodi multi-cooker, £199.99, ninjakitchen.eu/uk This can do it all, from air-frying to pressure-, slow cooking and more.
Cast iron Grillit, £125, lecreuset.co.uk From Le Creuset comes its newest colour range: gorgeous deep teal.
Granite pestle & mortar, £20, honeyandco.co.uk This rustic pestle & mortar makes light work of whole spices, and looks great in the kitchen.
GADGETS KIT
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Corral copper 8-cup French press, £49.95, baristaandco.com Sleek, stylish and sturdy, we love this copper cafetière!
Raclette set for two, £30, paxtonandwhitfield.co.uk Raclette can be a faff, but this set melts cheese in under 3 mins and is non-stick.
BBC Good Food Magazine subscription, £39.99 for 12 issues, see page 50 for more info Give a gift subscription and you’ll get a Cooks Professional food processor set worth £99.99.
Fridge magnet scissors, from £7.50, niwaki.com Perfect for snipping herbs, these come in a carrot or daikon design, and a magnet means they can be kept on the fridge for easy access.
Bowl covers, £35.50 (set of three), liveinthelight.co.uk Say no to cling film! These covers fit most plates and bowls, and can be chucked in the washing machine to be used again and again when you’re finished.
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GreenPan featherweight cast aluminium casserole, from £110, John Lewis & Partners Aluminium makes for a sturdy, lightweight dish that works both on the hob and in the oven.
Studio cross back apron (M-L), £65, risdonandrisdon.co.uk
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Javi round terrazzo serving board, £30, Habitat This board in trendy terrazzo print is ideal for cheese platters or canapés.
gifts
Head chef double oven glove, £23.50, redcandy.co.uk
Discovery blue hug mug, £4, Wilko A seriously huggable mug in beautiful, dipped ceramic.
Bamboo lunchbox, £9.99, oxfam.org.uk/shop/sourced-by-oxfam This recyclable lunchbox is made from sustainably sourced bamboo and has a silicone strap and seal to stop leaks.
Tortoiseshell coasters (pack of four), £15, John Lewis & Partners
Cobra 500ml thermal bottle, £18, wearthlondon.com This multi-layered bottle keeps drinks really cold for 24 hours and hot for 12, plus it looks gorgeous with its textured copper finish.
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HOME KITCHEN Gemma Wightman Ceramics handmade porcelain cake stand, £38, notonthehighstreet.com
Bloomingville cake server, £19.99, trouva.com
Lina champagne saucers (set of four), £34, Oliver Bonas For those special occasions, only these opulent, vintage-style saucers will do!
Luxe round drinks trolley, £228, audenza.com Every budding mixologist needs this statement piece in their home.
Keeler & Sidaway shapes tea towel, £12, nottjustashop. arts.ac.uk
CHRISTMAS 2019 bbcgoodfood.com 185
gifts
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VEGGIE HEAVEN Veg by Jamie Oliver (£26, Michael Joseph) Jamie makes vegetarian cooking easy, fun and accessible with more than 100 recipes that can be whipped up after a long day at work. There are bags of flavour in every one, with ideas from around the globe – and they’re all family-friendly, with plenty of satisfying stews, curries, pastas, pies, and traybakes, plus brunch recipes and a few quick sharing dishes, such as tacos or tortilla chips & dips for the weekend.
WILD COOKING Hunter Gather Cook by Nick Weston (£25, GMC Publications) The ultimate guide to foraging and wild cooking, anyone aspiring to be a bit more like Bear Grylls will love this. Hunter, forager and chef Nick Weston lived off-grid in a treehouse to simplify his life and really get to know the wild ingredients he loved. In this book, he shows how to butcher, cook over fire and safely forage, and shares his recipes for dishes like rabbit quesadillas and venison carpaccio.
THERAPEUTIC READING Midnight Chicken & Other Recipes Worth Living For by Ella Risbridger (£22, Bloomsbury Publishing) This is so much more than a cookbook. After suffering crippling anxiety and trying to end her life at the age of 21, Ella began cooking, starting with a roast chicken, and discovered the healing powers of the kitchen. Beautifully written and restorative with comforting recipes and ways to find joy, you’ll want to read this yourself before you give it as a gift – maybe buy two.
BOOKS for COOKS Our top picks from 2019 – there’s something for everyone words FIONA FORMAN
BRILLIANT BAKING Aran by Flora Shedden (£22, Hardie Grant) At 19, Flora was Bake Off’s youngest-ever semi-finalist, and she now owns Aran Bakery in Perthshire, Scotland. This book makes a great gift for keen bakers, covering all the essentials and more – and there’s no fancy equipment needed. On the savoury front, there are breads, quiches and salads, and on the sweet, there are plenty of cakes and bakes, including her gran’s shortbread – a must for any Scot.
186 bbcgoodfood.com CHRISTMAS 2019
MODERN ASIAN East by Meera Sodha (£20, Fig Tree) Meera’s cookbooks have all been huge hits, and East looks set to follow suit. Vegetarian and vegan Indian, Asian and Southeast Asian cooking is given a new lease of life with her modern, authentic and vibrant recipes. From pistachio, pea & mint soba noodles and mushroom bao to Sri Lankan beetroot curry and roasted paneer aloo gobi, there’s so much veg-packed inspiration here.
A FOODIE ENCYCLOPEDIA Signature Dishes That Matter (£35, Phaidon) Part cookbook, part travel guide, part historical record, this fascinating book charts the most iconic dishes from the past three centuries, from Mark Hix’s shepherd’s pie in the 90s to Bill Granger’s invention of now-legendary avocado toast in Australia. Read the stories at the front, then in the back, you’ll find all the recipes. Each dish is printed alongside a hand-drawn illustration, making it a stylish coffee table book, too.
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SUBSCRIBING IS EASY Call the hotline now on 03330 162 127* and quote OLGF1119 or visit buysubscriptions.com/OLGF1119 This offer is open to UK delivery addresses only and is subject to availability. You will pay £5 for your first five issues, then your subscription will continue at the rate of £20.99 every six issues – still saving 25%. You may cancel at any time and receive a full refund on any outstanding issues. Full UK subscription price for 13 issues: £60.45, Europe/Eire £65, rest of the world £85. Usual UK cover price is £4.65. This offer ends on 5 December 2019. We reserve the right to reject or cancel subscriptions at any point if the customer has previously cancelled their subscription during the trial period for that magazine or any other magazine in the Immediate Media portfolio. *Calls from landlines will cost up to 9p per minute. Call charges from mobile phones will cost between 3p and 55p per minute but are included in free-call packages. Lines are open 8am-6pm weekdays and 9am-1pm Saturday for orders only. For overseas subscriptions, please call +44 (0)1604 973 735.
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1.7 Litre Kettle £119
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MARKETPLACE HIGHLIGHTS Etherington’s Farm Shop of Cornwall We have a selection of Meat Boxes to cater for your needs from Student Survival Meat Boxes to quality West Country Connoisseur Steak Boxes. Prices start at £49.99 including delivery from our shop in Wheal Rose in Cornwall. Etheringtons is an award-winning Farm Shop, worth a visit if you are holidaying in Mid to West Cornwall. We are also renowned for our legendary Cornish Pasty.
Style and Function Tired of carrying a heavy shoulder bag? Beautiful British brand, LUXAC, is currently bagging the limelight: uniquely combining the elegance of a handbag with the practicality of a rucksack. Each LUXAC is handmade in Somerset, England from premium leathers in four gadget-friendly sizes with a choice of stunning linings. Perfect for your iPad or laptop, LUXAC is the bag you have been looking for. Designed to work; built to last.
01209 890555 etherington-meats.co.uk
luxac.co.uk
Avoid Dry Turkey with Thermapen®
The Ideal Gift in a Nutshell
A favourite kitchen essential of many celebrity chefs and professional cooks, a Thermapen digital thermometer helps you quickly and easily know the food you are serving is safe for you and your guests to eat. Say goodbye to undercooked or dry turkey meat this Christmas and achieve cooking perfection every time with a Thermapen. Visit our website using voucher code GFNOV-20 to receive 20% off your order – offer ends 30th November 2019.
Are you looking for a heartfelt and original gift for someone special? Christin Ranger’s beautiful silver acorn locket opens to reveal a golden heart.
01903 202151 thermapen.co.uk
01424 773091 christinranger.com
Fantastic Pizza Oven Kits
Kent Cookery School
With the Christmas period fast approaching what better way to enjoy those crisp cold evenings with family and friends cooking up some culinary delights with a woodfired oven. Check the website to view their portfolio of different designs and see what you can achieve. Or give them a call to discuss any designs you have in mind. Quote “GFWinter” to get free delivery on any of their oven kits throughout December/January. Gift vouchers available 01782 212777 pizzaovensupplies.co.uk
Love in a Nutshell. Each pendant comes gift boxed and presented on a 24-inch silver chain. Only £75 P&P included. Also available with genuine birthstones (prices vary) Order by telephone or available online. See website for stockists.
Nestled in the heart of the Kent countryside is the Kent Cookery School. It is the perfect place to learn some new skills, learn how to perfect your favourite cuisine and eat some sumptuous food. Gourmet Gift vouchers are available to purchase for any amount, any class or choose from a full day or half day option. The relaxed and friendly atmosphere combined with the specialist tutors and fresh, local produce make it the perfect place to learn something new and be inspired. 01233 501771 kentcookeryschool.co.uk
Potter and Mooch Explore our brand new collection of Ear Wings climbing earrings designed for a single piercing due to the small bar that runs up the back of the lobe. Each pair is handmade in England on either 925 Sterling Silver, 14ct Rose or Yellow Gold-Filled wires with SWAROVSKI Elements. Hypo-allergenic and Nickel free. From £22 per pair. Visit our website or call for a brochure. The perfect unique Christmas gift. Use code GF15 for 15% off until 10/12/19. 01903 331744 potterandmooch.co.uk
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The Spirit of Exmoor
Tasty Tin of Toffees
Launched in autumn 2015,Wicked Wolf® Exmoor Gin™ is a premium craft gin made from 11 botanicals, distilled and blended in small batches on Exmoor. Our goal has always been to remain artisan and produce a gin that is different. We do this with a fun and striking brand and a flavoursome gin, including the more unusual botanicals of cardamom, lemongrass, kaffir lime and hibiscus.
To celebrate 125 years of toffee making, family company, Walker’s Nonsuch are selling these lovely embossed Toffee Tins for Christmas. Filled with 700 grams of delicious, Assorted Toffees and Chocolate Eclairs, there’s a favourite for everyone. All Walker’s toffees are made with whole milk and are free from artificial colours, preservatives, hydrogenated vegetable oils and gluten too.Retailing from £6.99.
01598 741357 wickedwolfgin.com
01782 321525 walkers-nonsuch.co.uk
Multi Award Winning Gins Hand Crafted in Orkney
Personalised Merry Christmas Pork Pie
Orkney Gin Company prides themselves on the high quality of their range of gins. Their multi award-winning gins are hand-crafted in ultra-small batches using seven times distilled premium grain spirit and the finest botanicals. The rich folklore and traditions of Orkney serve as the inspiration behind Orkney Gin Company’s unique products.
Eley’s of Ironbridge World Famous Pork Pies have been hand raised in Ironbridge, Shropshire for over 50 years, using the finest ingredients to a secret family recipe. The perfect gift for Christmas or any special occasion. Personalise these large pies with your special message. Featured in the Jamie Oliver magazine as best in taste. Order online now for that special ‘foodie lover’ in your life. UK mainland delivery.
01856 731700 orkneygincompany.com
[emailprotected] eleysporkpies.co.uk
New for 2019 Durham Sloe Gin!
Trug Makers
Durham Gin, combines classic botanicals such as Angelica and Orange with Celery Seed, Elderflower and Pink Peppercorn which add slightly savoury, warm spicy notes making our gin stand out from the crowd. Our newest addition, Durham Sloe Gin, combines our classic gin with the fruity warmth of Sloe berries and delicate sweetness of British honey! Enjoy with ginger beer, tonic water or over ice, it’s the perfect winter tipple! Available from our website or Amazon.
For a handmade Sussex Trug. An historic and treasured accessory for both chefs and kitchen gardeners to harvest their produce in the traditional way. Our No. 5 and No. 6 are perfect kitchen receptacles for fruit, herbs, eggs or edible flowers etc. starting at £35.40. The No.7 or No.8 are both ideal for bringing home the veg. In 1969 I was awarded Master Craftsman status and sign and date every Trug. Featured on TV’s MasterChef and will be a perfect and treasured gift for your favourite chef.
[emailprotected] durhamdistillery.co.uk
01323 440452 trugmakers.co.uk
Festive Foodie Fun in Devon
Award-Winning Chocolate Truffles
Why not combine a visit to the historic city of Exeter with a fabulous festive foodie experience? Set in an idyllic waterside location, Exeter Cookery School offers a feast of delectable Christmas cookery courses. Among our one-day courses, you could be making gourmet chocolate bars with scrummy TV chef, Mark Tilling, or creating festive foodie gifts with the doyenne of Italian cookery, Valentina Harris. Book now for the ideal pre-Christmas treat!
Booja-Booja has been making melt-inyour-mouth chocolate truffles for twenty years. Unbelievably dairy free and vegan, they’re organic, gluten-free, soya free and utterly scrumptious. The new Award-Winning Selection features popular flavours such as creamy Hazelnut Crunch and chewy gooey Almond Salted Caramel. Handmade in Norfolk, presented in a soft-touch box, this is a treat for all the senses.
[emailprotected] exetercookeryschool.co.uk
Just £9.99 from Holland & Barrett 01508 558888 boojabooja.com
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MELROSE
SKINCARE Made by Roberts & Sheppey (Melrose) Ltd. Est 1880
18G MULTI-PURPOSE SKINCARE STICK – £4.20 SOOTHES DRY SKIN, SORE LIPS AND PAINFUL CRACKED HEELS
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Enquire at your supermarket Af%@gmk] H`YjeY[q gj qgmj dg[Yd [`]eaklk h`YjeY[q \]hYjle]fl& Gf :gglk \akh]fkYjq GL; \YlYZYk]& E=DJGK= Y\n]jlak]\ af ;`]eakl L�ÕÌ >�� Õ���>�À V�««iÀ V>ÃÃiÀ��ià >�` ÃÌiÜ «>�Ã] Û�Ã�Ì �ÕÀÜiLÃ�Ìi >Ì www.falkculinair.co.uk
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Loose Leaf Teas at Christmas See our unrivalled range of single-origin loose leaf teas, organic teas and English Blends. Each have distinctive characters to help make someone’s Christmas extra special and make your house specially welcoming.
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Cook Healthier with the WHATEVER PAN
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By y High qua ty cast a um n um u that is able to withstand temperatures o o up to 250 C /450 F y Suitable for all hobs - gas, induction, ceramic, electric, a camping fire, or whatever you can think of y Bonded steel base that heats up quickly and evenly y Extra deep 4.5cm sides to keep kitchen counters and ovens spotless y Griddle lines and deep ridge to lock in flavour and allow fat to flow off meats y Oven Friendly pan so you can easily switch between your hob and oven The Jean Patrique® Whatever Pan is in our opinion the best value non-toxic non-stick cast aluminium pan out there. Coming in at well under the price of comparable pans, without compromising on performance, we love The Whatever Pan and are sure you will too. Constructed from die cast aluminium The Whatever Pan is lighter than its cast iron equivalents, but just every bit as powerful. Cast aluminium cookware is provably tough and able to withstand high heats for long or short periods of time. Furthermore, cast aluminium cookware is anticorrosive and next to impossible to rust as there’s no carbon in the metal! Able to withstand temperatures up to a whopping 250°C, The Whatever Pan is suitable for all hobs and all ovens, easily switch between the two for that perfect reverse sear or to beautifully braise before slowly roasting. Equipped with a heatproof glass lid (which is oven proof up to 180 degrees) to allow you to quickly and easily check on your meal, with an escape valve to let out excess pressure. “My new whatever pan is absolutely excellent. I have used it most days from frying, to grilling, to making chicken chasseur. No problems and washes very easily. Glad I bought it. Use it on the hob to start the dish you’re making then transfer into the oven. Great!!! Would definitely recommend it.” - Bronwen M
“I have had this pan from Jean Patrique for 12 years and it still looks brand new and is used everyday... absolutely well worth the money” - Susan G
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L IA ! EC ER SP FF O
‘Is this the cleverest game
Guaran Chris teed Delivetrmas y…
“Outstanding. Nobody in the family can put it down. We are actually getting a second set - it’s that good! Best game any of us has ever played!”
on all o rde before rs received 20th De 12pm on cember 2019!
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Buy Now! Call 0844
the square using the nine coloured shapes, once the seven ‘blockers’ have been positioned. There may be times when it seems impossible, but there will ALWAYS be at least one solution… and that’s why it’s called The Genius Square!
or visit www.happypuzzle.co.uk/genius
Each player receives a Genius Square grid (two are included) and a set of the nine coloured shapes, plus seven ‘blocker’ pieces. Roll all seven of the dice together and place a ‘blocker’ piece into the squares matching the seven co-ordinates that appear on the dice. Now race your opponent to fill every other space on the grid using the nine shapes. There are 62,208 possible combinations in which the dice can fall. Using a specially devised computer programme, we have confirmed that all of them have at least one possible solution. Some combinations will be easy to solve, some much harder. It’s all in the luck of the roll of the dice. As soon as somebody finishes first, roll the dice and play again! An example of how to play is shown above. You can also play alone and challenge yourself against the clock! Ages 6 to adult. For 1 or 2 players. Box size approx. 27cm x 27cm. Available in the UK from
the
Remember to quote GF27A to get your SPECIAL OFFER price
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quote ref. GF27A to receive your 20% discount.
Happy Puzzle Company
RATED 4.7 OUT OF 5 FROM OVER 16,700 REVIEWS!
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Total
£3.95 £8.95
Grand Total Title Initial Surname Address Postcode Daytime Telephone Number Value £ I enclose a cheque / postal order, payable to THPC Or please debit my credit / debit card Card No. Expiry Date Valid From Date Issue No. 3 Digit Security Code. Print Name Signature Date The Happy Puzzle Company would like to permit carefully chosen third party companies to contact you with special offers from time to time. If you do wish to receive this information, please tick here
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Offer ends 11.59pm 31st May 2020!
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