BBC good food Christmas 2017 uk

Mexican prawn cocktail • Black pepper hasselback roast potatoes • Salted caramel bûche de Noël
Christmas 2017
bbcgoodfood.com
Christmas 2017
Britain’s biggest-selling
food magazine
• Classic with a twist
• Sticky glazed crown
• Chorizo-stuffed parcel
Busy
families
Vegetarians
and vegans
Seafood
lovers
1 CAKE
3 ways to
decorate
MARMITE
SPROUTS
(You’ll love ’em.
Trust us!)
TURKEY 3 WAYS
Christmas
your easiest-ever
Festive
menus for
everyone
Get-ahead
time plan
Professional
shortcuts
Make
an edible
Advent
calendar
NEW STAR COLUMN
Nadiya's
family
celebrations
O
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a
n
g
e
c
a
k
e
w
i
t
h
w
h
it
e
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colateicing
Triple-tested
seasonal recipes

CHRISTMAS 2017bbcgoodfood.com 3
Nadiya Hussain
Our new star columnist tells
us how she gets ahead for
Christmas and keeps the kids
entertained. See page 108.
Raymond Blanc
See Raymond’s step-by-step
guide to perfect roast duck
on page 77, plus join us for a
special event at Le Manoir, p158.
Rick Stein
The BBC chef shares a spicy
prawn cocktail recipe from his
latest BBC Two series, Rick
Stein’s Road to Mexico, p18.
Star contributors
‘A great Christmas is about the warmth
engendered by sharing great food, not aesthetic
perfection’ says our very own wise man Tony
Naylor. On page 155, Tony outlines his 10-point
plan to banish stress from the big day. You may
not agree with his untraditional choices (he’s
not a fan of turkey) but there’s no arguing with
his advice to defuse all potential ﬂashpoints:
‘breathe, count to 10 and reﬁll your glass.’
NEW star columnist Nadiya Hussain’s
approach to avoiding stress in the kitchen is
to plan well ahead. In her ﬁrst feature for BBC
Good Food she reveals her shortcuts and the division of labour that keeps the
family in good spirits over the festivities. Keep an eye on our Facebook this
month for our new video interviews in which Nadiya answers your questions,
shares her favourite family meals and the challenges of feeding busy kids.
You can see Nadiya at the BBC Good Food Show in Birmingham, along with
Mary Berry, Tom Kerridge and Raymond Blanc, as well as our own team of
chefs. We love meeting you all so we hope you’ll join us at our shows in
Birmingham and Hampton Court – see pages 176and 140for details.
From everyone at Good Food, have a very merry Christmas.
Christine Hayes, Editor-in-chief
@bbcgoodfood @chrishayesUK
Subscribe
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We blind taste-tested 160 supermarket
products for our Christmas Taste Awards
2017 – go to p112 for our definitive list of
the top buys this festive season.
try our
cover
recipe
p91
Portrait CHARLIE EDWARDS | **available in the UK only

Give your turkey a cheffy
twist with this turkey,
bacon & chorizo bombe
32
CHRISTMAS 2017bbcgoodfood.com 5
C ntents
update
10
UPDATE Warming winter drinks, Rick
Stein’s Mexican prawn cocktail, plus
the lowdown on seaweed gin
Christmas
22
CHRISTMAS 3 WAYS Three full menus,
whether you want to stay traditional,
keep it simple or go all-out
36
GETTING SAUCY Modern twists on gravy,
cranberry sauce and bread sauce
38
LET’S TALK TURKEY A foolproof
guide to cooking your bird properly
42
FESTIVE VEGETARIAN Meat-free
recipes full of seasonal flavours
48
SWEET TREATS Wow your guests
with these spectacular creations
60
WINE MATCHING Our resident wine
expert Victoria Moore’s guide to
pairing wines with your festive feasts
62
PARTY STARTERS Begin your meal with
a bang with these rustic recipes
70
SCANDI SHARING Diana Henry’s
menu for Christmas Eve
77
STEP-BY-STEP Raymond Blanc’s
three-ingredient duck roast
80
JOHN TORODE’S ONE -PAN CURRY Take
a break from traditional flavours with
this indulgent Penang curry
82
BOXING DAY MENU Tom Kerridge
whips up a feast for friends
86
CHRISTMAS CAKE YOUR WAY Ditch the
fruit cake and try this festive sponge
with three decorative twists
96
RIDICULOUSLY EASY MINCE PIES A fuss-
free recipe for the Christmas classic
98
EDIBLE ADVENT CALENDARS Make
one at home with the kids
108
NADIYA HUSSAIN’S CHRISTMAS
Our new columnist shares her
family’s Christmas traditions
112
TASTE AWARDS The Good Food team’s
pick of the best supermarket buys
158
DINE WITH US An exclusive festive
event at Raymond Blanc’s Le
Belmond Manoir
168
SAVE ON FESTIVE WINE Expert-picked
reds and whites delivered to your door
easiest ever
128
MIDWEEK MEALS Simple recipes with
festive flavours, ready in no time
137
DINNER DASH Try our quick four-
ingredient meals with mushrooms
Christmas 2017
COOK THE COVER &
SHARE YOUR PHOTOS
#bbcgoodfood #cookthecover
Recipe
Cassie Best
Photograph
Myles New
Food stylist
Juliet Sear
Stylist
Tony Hutchinson
Shoot director
Martin Topping
MAKE OUR
COVER RECIPE, p86
• A bespoke craft beer hamper direct
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• The Cooks Professional stand mixer
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6 bbcgoodfood.com CHRISTMAS 2017
RICK STEIN Mexican prawn cocktail, p18
RAYMOND BLANC Orange marmalade
glazed roast duck, p77
JOHN TORODE One-pan Penang
prawn & pineapple curry, p80
TOM KERRIDGE Boxing Day feast, p82
EMMA FREUD Two-ingredient treats, p146
JOANNA BLYTHMAN Cut down on home
delivery food, p153
BEST OF THE BBC HOW TO CONTACT US
health
138
HEALTHIER CHRISTMAS Simple
swaps and tips to see you through
the party season
141
WINTER WARMER This hearty
soup is packed full of vitamins and
counts as four of your 5-a-day
opinion
146
NO-STRESS FESTIVE BAKING Emma
Freud’s two-ingredient recipes
148
FOOD MILESTONES Ronan Keating
recalls standout food memories
151
MARINA O’LOUGHLIN REVIEWS
Our critic is underwhelmed by
Jean-Georges at the Connaught
153
SAY NO TO HOME DELIVERY
Joanna Blythman calls time
on our reliance on takeaway
155
DON’T PANIC! Tony Naylor’s
tips for a relaxing Christmas
test kitchen
159
Our recipe for the definitive
dauphinoise, plus tips and tricks
to see you through the season
eat like a local
171
SINGAPORE The best places to
eat and drink in the island city
174
MARKET DAY Our guide to the
UK’s best Christmas markets
178
CHESTER The top 10 restaurants
in the beautiful walled city
gift guide
183
FOODIE GIFTS The best buys
for the food lovers in your life
every issue
40
JOIN OUR SUBSCRIBER CLUB
Exclusive discounts and rewards
191
COMING NEXT MONTH A sneak
preview of our next issue
207
READER FEEDBACK Get in touch
with your thoughts and photos
209
RECIPE INDEX Where to find all
the recipes in this issue
210
THE LAST BITE A simple
gingerbread recipe for the kids
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CHRISTMAS 2017bbcgoodfood.com 9
You’ll ﬁnd three more Christmas Day menus on p22, a Christmas Eve supper on p72 and a Boxing Day lunch on p82
Cocktails & canapés
A big get-togetherFriday night with friends
Retro dinner party with a modern twist
Mexican prawn cocktail,
p18
Orange marmalade glazed
roast duck, p77
Dauphinoise potatoes,
p160
Layered lime cheesecake,
p54
Festive stu!ed chicken,
p134
Mince pie baklava,
p48
Cosmopolitan,
p16
Cheese & onion rolls,
p42
Buckwheat & spelt chrain
blinis, p63
Duck liver parfait, cherry
compote & sourdough
croutes, p66
Cinnamon butter rum,
p10
Penang prawn & pineapple
curry, p80
Salted caramel bûche
de Noël, p52
4 festive menus
Serve a cosmo at the start of your party and a warming shot before guests leave
These are all familiar recipes,
each with an upgrade for 2017
Share a serve-yourself curry followed by a festive dessert Serve this easy main followed by a make-ahead pudding

10bbcgoodfood.comCHRISTMAS 2017
News, trends,
buys, events and
the best of the
othing says festive cheer quite like
that tingle in your fingertips when
wrapped around a hot mug of
something spiced, delicious and possibly
a little bit boozy too. Barmen are mulling
or warming every drink they can get their
hands on. We’ve seen mulled cider, mulled
gin and even the hot toddy seems to be
making a comeback. Dig out your favourite
mug, cover your knees with a cosy blanket
and pass the mince pies please.
SANTA’S FAVOURITE…
recipesMIRIAM NICE
photographsEMMA BOYNS
Cinnamon
butter rum
SERVES 4 PREP 5 mins
COOK 4 mins EASY V
Gently heat 25g butter , 2 tbsp
golden caster sugar and 2 small
cinnamon sticks in a saucepan
until the butter has melted and the
sugar has dissolved. Stir in 200ml
spiced rum, then pour into four
small heatproof glasses to serve.
GOOD TO KNOW gluten free
PER SERVING 204 kcals • fat 5g • saturates 3g •
carbs 10g • sugars 10g • fibre none • protein none •
salt 0.1g
Fig & star anise
mulled wine
SERVES 6 PREP 5 mins
COOK 10 mins EASY
Pour a 750ml bottle of red wine
into a large saucepan. Add 1 sliced
clementine, 1 cinnamon stick,
1 star anise, 3 dried ﬁgs, 4 cloves
and 3 black peppercorns. Heat very
gently until simmering, then turn o! the
heat. Fish out the whole spices and
peppercorns with a spoon, then stir in
50ml brandy. Ladle into mugs to serve.
GOOD TO KNOW gluten free
PER SERVING 183 kcals • fat 1g • saturates none • carbs 14g
• sugars 14g • fibre 3g • protein 1g • salt 0.1g

CHRISTMAS 2017bbcgoodfood.com11
Shoot director CHERRY FERMOR | Food stylist SOPHIE GODWIN
Stylist FAYE WEARS
Triple choc
hot chocolate
SERVES 1 PREP 5 mins
COOK 5 mins EASY V
Whip 50ml double cream until it
holds its shape then set aside until
needed. Put 150ml whole milk in
a small saucepan and heat gently
until simmering. Add 50g chopped
milk chocolate and 25g chopped
dark chocolate, then stir until
melted. Pour into a mug and top
with a dollop of the double cream and
scatter over a few mini white
chocolate buttons to decorate.
PER HOT CHOCOLATE 814 kcals • fat 62g •
saturates 38g • carbs 49g • sugars 47g • fibre 4g •
protein 12g • salt 0.3g
Nutmeg & orange
Christmas co! ee
SERVES 4 PREP 10 mins NO COOK
EASYV
Put 4 tbsp ground co!ee, 1 small
cinnamon stick and 2 pitted
dates in a large cafetiere. Add a
pinch of ground nutmeg, 2 cloves
and a strip of pared orange zest,
then pour over 400ml freshly
boiled water. Stir gently with a
wooden spoon to combine, then
leave to steep for 4 mins. Slowly
push down the plunger and serve
in espresso cups.
GOOD TO KNOW vegan • gluten free
PER SERVING 13 kcals • fat none • saturates none •
carbs 2g • sugars 2g • fibre none • protein none •
salt none
Jasmine & ginger
festive tea
SERVES 4 PREP 10 mins NO COOK
EASYV
Put 1 tbsp loose leaf jasmine tea
and a handful of frozen berries
into a large teapot. Add 1 small
cinnamon stick, 1 star anise,
2 cloves, a slice of ginger and
a wedge of orange. Fill the teapot
with up to 1 litre water. Let it steep
for 3-4 mins, then strain into teacups
to serve.
GOOD TO KNOW vegan • gluten free
PER SERVING 5 kcals • fat none • saturates none •
carbs 1g • sugars 0.5g • fibre none • protein none •
salt none
update

s
s s
s
wine
in partnership with
12bbcgoodfood.comCHRISTMAS 2017
Black Forest revival
Thought Black Forest was a
retro classic? It’s back for
Christmas 2017. We’ve seen
Black Forest in most of the
supermarket’s Christmas
ranges, from traditional
gâteau to Black Forest
panettone and even Black
Forest venison.
•
Flavoured mince pies….
Forget spiced fruit, we’ve
seen a step away from the
traditional this year as more
unusual flavour combinations
turn up in our mince pies,
from chocolate & cherry
to gingerbread-topped
or lemon.
•
…and mince pie flavour
As mince pies take on new
flavours, everything else
becomes mince pie flavoured!
There’s mince pie fudge,
mince pie popcorn (see p184)
and even mince pie gin!
•
Smash cakes
Last year’s ‘reveal desserts’ –
pour hot caramel or chocolate
sauce over a chocolate dome
to reveal the cake inside –
have been joined by smash
and reveal – see p125 to try it
yourself. Kids will love it…
IN THE BEGINNING In 1893,
the world’s first mobile
popcorn machine was
introduced in Chicago and
popcorn became a popular
street food snack at fairs and
carnivals in America. It wasn’t
until the 1930s that it was
sold in cinemas, and then
supermarkets, in both the US
and the UK.There were only
two flavours: salty or sweet.
THEN Gourmet popcorn
company Joe & Seph’s were at
the forefront of the flavoured
popcorn trend in Britain.
Co-founder Joseph Sopher
began making it after realising
there was nothing like it in the
UK. He launched Joe & Seph’s
(at the BBC Good Food show!)
in 2010 with flavours including
caramel, coconut & cinnamon
and caramel macchiato &
whiskey. Joseph explains that
‘when corn is air-popped, it
has almost no taste so it’s a
great vehicle for all kinds of
flavours’. Joe & Seph’s
became popular, recreating
flavours like cheese on toast.
Since then, other flavoured
popcorn brands have
emerged and in 2013, the UK
popcorn industry grew by a
staggering 300%.
NOW These days, you’ll find
popcorn in almost every
flavour imaginable. Think
wasabi & ginger (Portlebay
Popcorn) and plenty of sweet
options too, like pecan pie
(Popcorn Shed.)
TRY IT YOURSELF Visit
bbcgoodfood.com
for recipes.
BEHIND THE TREND
The perfect wine for entertaining, Saveur
du Soleil Rouge Coteaux de Béziers 2015
will be a guaranteed hit with Christmas
dinner. The red is a blend of Grenache,
Syrah and Alicante
– a not so well-
known grape that
provides colour and structure. The
flavour is a mix of crunchy fresh
raspberries and lavender with an earthy
finish. This bottle is included in our reds
case this month (there’s also a mixed
and whites case on o"er) – turn to
page 168 for details.
Wine for Christmas lunch
Words ANNA LAWSON | Black Forest gâteau photograph GETTY IMAGES
A free goody bag
with GF Eats Out
Our popular GF Eats Out events celebrate the great British
restaurant scene (see page 158 for details of our exclusive
day at Belmond Le Manoir) and every month we give away
a goody bag worth up to £50, with treats such as ethically
harvested The True Honey Co manuka honey from New
Zealand, uplifting Ahmad Tea, a refreshing Franklin &
Sons Valencian Orange & Pink Grapefruit with
Lemongrass drink, crunchy Love Corn, a Sal de Ibiza
travel-size Sea Salt Shaker, Long Island ‘High Tea’
Smith & Sinclair Edible Cocktail Pastilles and
Beer & Smoke Pickles from We Love Manfood.
@JOEANDSEPH @SARAH_ALIEN
@R3DVEGAN @GARRETTGOLD _
WORTH
£50
update

Price correct as of 27.09.2017 at Amazon.co.uk. Available while supplies last.
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14bbcgoodfood.comCHRISTMAS 2017
Photograph BBC CHILDREN IN NEED
What is it? A gin infused with
hand-dived sugar kelp (a type
of mild-flavoured seaweed)
from the Outer Hebrides,
along with eight other
botanicals.
Seaweed in a gin?Whose
idea was that? This one
comes from Scottish
spirits company Isle of
Harris Distillers Ltd, but
we’ve seen others crop
up on the market too.
It sounds super trendy…
Yep, both seaweed and
gin have soared in
popularity in recent
years, so it was only a
matter of time before
someone combined
the two.
How does it taste? It’s
incredibly smooth, with
the flavours of typical
gin botanicals, along
with slightly sweet-
salty notes from the
sugar kelp.
Any other selling
points? We can’t get
enough of the
beautiful bottle
design – it would
make a great gift.
Where can I buy it?
It’s available online for
£37 (700ml) at
harrisdistillery.com
…seaweed gin?
Here at Good Food HQ, we’re always trying weird and wonderful new food
products, unusual drinks and interesting seasonal ingredients. This month,
we shine the spotlight on a spirit which contains one of the biggest trends
we’ve seen this year…
HAVE YOU TRIED ...
GOOD FOOD’S
VEGETARIAN
CHRISTMAS
Plan ahead for the festive
season with over 100
festive recipes including
spectacular vegan mains
and showstopper deserts.
On sale now, £3.90.
GF SHOWS
Discover a BBC Good
Food Show near you
– find out more on
page 176. Readers
save 20% on tickets!
GOOD FOOD ON
YOUR PHONE
OR TABLET
Download
our interactive
app at the
Apple App Store
or in Google Play.
Raindow pie
HOW-TO VIDEOS
Sharpen your skills with
our cookery videos. Find
over 200 recipes and
techniques at bbcgood
food.com/feature/videos.
There are so
many ways
to enjoy
Good Food
What’s cooking across the BBC
Nigella: At My Table
Nigella’s new BBC Two series, starting
in November, sees her cooking for friends and
family in the run-up to Christmas with a fresh
take on some of her favourite classics.
Impressive dishes with minimal e"ort.
Masterchef: The Professionals
Even if you don’t aim for culinary
acclaim, Christmas is a time to up your game
on the kitchen-front. Plenty of tips in this year’s
MasterChef: The Professionals from top chefs
Marcus Wareing and Monica Galetti as they
put 48 professional chefs through a gruelling
seven weeks of cooking challenges. The
10th series of this tense cooking comp
starts in November on BBC Two.
Children In Need
It’s time to get baking like popular
vlogger Jim Chapman and ‘Do Your Bake Sale
Thing’ in aid of BBC Children in Need.
Download the new BBC Children in Need
fundraising pack at bbc.co.uk/pudsey and help
change the lives of disadvantaged children
across the UK. The star-studded Appeal Night
is on BBC One on Friday 17 November.
TV EDITOR’S PICKS
October 2017
update
Join YouTube
sensation
Jim Chapman
in baking for
Children
in Need

Now you can ask Alexa to call or message friends and family
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Price correct as of 27.09.2017 at Amazon.co.uk. Available while supplies last. Calling and messaging enabled for anyone with a supported Echo device or the Alexa App.

16bbcgoodfood.comCHRISTMAS 2017
Food stylist ELENA SILCOCK | Stylist FAYE WEARS
Cosmopolitan
Everybody, whether they’ll admit it
or not, loves a cosmo. Lipsmackingly
sweet-and-sour, this cocktail
of vodka, cranberry, orange
liqueur and citrus is a good
time in a glass.
SERVES1PREP5 minsNO COOK
EASYV
45ml lemon vodka
15ml triple sec
30ml cranberry juice
10ml lime juice
ice
for the garnish
flamed orange zest (see tip) or a lime
wedge on the rim of the glass.
Shake ingredients with ice and
strain into a cocktail glass. Garnish
and serve.
GOOD TO KNOW vegan • gluten free
PER SERVING 161 kcals • fat none • saturates none •
carbs 8g • sugars 8g • fibre none • protein none •
salt none
This month, drinks expert Alice Lascelles shows us the perfect way to make a
cosmopolitan – it is technically cranberry season after all. Once you’ve mastered
the original, try one of her three twists below and start making this classic your own
photograph EMMA BOYNS
COCKTAIL CLASSICS
Alice Lascelles is a
drinks columnist for
the Financial Times
and the author of Ten
Cocktails: The Art of
Convivial Drinking
(£16.99, Saltyard).
@alicelascelles
OChampagne cosmo Ratchet
up the glamour even more by
adding a splash of champagne
to the finished cocktail, then stir
gently and serve. OBlue cosmo Drinks don’t get
much more trashy than a blue
cosmo. Simply make the drink
as usual, substituting blue
curaçao for triple sec and Ocean
Spray white cranberry juice for
the usual red. Some blue
curaçaos are quite sweet, so you
may want to up the lime a little.OTequila cosmo For a cosmo
with a bit more complexity, try
this twist, which makes sense
when you think how good
tequila and lime are together.
Just replace with vodka in your
usual cosmo with a good-
quality, 100% blue agave tequila
like Ocho or Olmeca Altos.
3 TWISTS
tip
To make the flamed orange zest, hold a 3cm round
piece of orange zest about 10cm above your
cosmo and very carefully wave it over a lit match
or lighter flame. Bend the outer edge of the zest
in towards the flame so that the orange oils are
released, then drop the zest into your drink.
next month
A perfect Mai Tai

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It would be hard to wean any British person off
prawn cocktail made with Marie Rose sauce
(mayonnaise and tomato ketchup), but this is pretty
special. Naturally it’s quite spicy and smoky from
the chipotle chilli but, as is so often the case in
Mexico, the creamy element that I crave is supplied
by ripe avocados. This dish comes from a rugged
seafood restaurant called El Camello in the town
of Tulum.
SERVES 4 PREP 20 mins
NO COOK EASY
375g medium prawns, cooked, peeled and deveined
2 avocados, stoned, peeled and diced, then tossed in
lime juice to prevent browning
2 tomatoes, chopped
small handful of coriander, chopped
1 Little Gem lettuce, shredded, lime wedges
and totopos or tortilla chips, to serve
for the sauce
275ml tomato juice
4 tbsp extra virgin olive oil
1 large lime, juived
2 cloves garlic, peeled
1
/2 red onion, roughly chopped
2 tsp chilli sauce (Cholula, Tabasco or
Hu
ichol)
1 tsp Worcestershire sauce
2 heaped tbsp chipotles en adobo (available from
souschef.co.uk)
1 To make the sauce, put the tomato juice, oil, lime
juice, garlic, onion, chilli sauce, Worcestershire sauce
and chipotles en adobe in a blender or food processor.
Season with
1
/4 tsp salt and 8 turns of black pepper,
then blend until smooth. Refrigerate until ready to
as
semble.
2 When you’re ready to eat, mix the prawns with the
sauce, diced avocado, tomatoes and three-quarters of
the chopped coriander. Divide the shredded lettuce
between four chilled cocktail or sundae glasses. Top
with the prawn mixture, then sprinkle with the
BBC CHEF
A retro favourite, the BBC chef reinvents
the prawn cocktail with a Mexican twist
Mexican prawn cocktail
(cóctel de Camarón)
Christmas wouldn’t be Christmas without a prawn cocktail
to get the party started. Give yours a Mexican makeover
this year with this spicy recipe inspired by Rick Stein’s latest
BBC Two series, Rick Stein’s Road to Mexico.

Recipe adapted from The
Road to Mexico by Rick Stein
(£26, BBC Books), out now.
Photographs © James Murphy
In 1968, inspired by The Mamas and the Papas
California Dreamin’, Rick Stein embarked on a road
trip down the Pacific Coast Highway to Mexico. Nearly 50
years later, Rick’s retracing his steps from San Francisco to
the Yucatén Peninsula for his new series Rick Stein’s Road to
Mexico starting on BBC Two this month.
remaining coriander. Serve with lime wedges and the
totopos or tortilla chips on the side.
GOOD TO KNOW folate • fibre • vit c • 2 of 5-a-day • gluten free
PER SERVING 352 kcals • fat 26g • saturates 5g • carbs 8g • sugars 6g • fibre 6g •
protein 19g • salt 2.5g

Gin is only as good as the tonic it’s paired with. That’s why our
award-winning tonics have been carefully crafted to complement
the varied flavour profiles of gin. Find the perfect tonic for your
favourite gin at fever-tree.com
THE ULTIMATE GIN & TONIC
PAIRING GUIDE

CHRISTMAS 2017bbcgoodfood.com21
Christmas
three ways
p22
Christmas
your perfect
Sweet sensations, p48
Make an edible
Advent
calendar,
p98
Tom Kerridge's Boxing
Day blinders, p82
Jaw-dropping
Christmas cakes, p86
Everything you need for a wonderful and stress-free festive season, from our
no-fuss guide to the perfect Christmas roast to spectacular dessert creations
Raymond
Blanc's roast
duck, p77

22bbcgoodfood.comCHRISTMAS 2017
twıst
Trad
Crispy-skinned roast turkey
with lemon garlic
Bacon & pecan
cornbread stuffing
Hazelnut & mustard carrots
Charred sprouts with marmite butter
Juniper & apple red cabbage
Parmesan roasties
MENU
Christmas
3 ways
E
veryone celebrates
Christmas in their own way,
so we’ve created three festive
menus with some vegetarian sides to
suit every table, plus three essential
festive sauces.
If you’ve got children to cater for,
presents, chocolate coins, and
tinsel take priority over a perfectly
matched table setting, so our easiest
ever turkey crown and all-the-
trimmings traybake may be just the
solution you need. Or, if you want
to put an exciting spin on the classic
spread, choose our traditional with
a twist menu and make a couple of
clever tweaks to a familiar much-
loved formula and surprise everyone.
If you've got time on your side, go
all out this year with a boned, rolled
turkey served with a grown-up take
on sprouts, or perhaps your family
already has the only turkey recipe
you’ll ever need, in which case here
are a choice of 10 exciting new side
dishes to try, plus a sourdough bread
sauce, sloe gin cranberry sauce and
turkey & chestnut gravy.
Whichever way you decide to cook
your Christmas meal this year, here
is your one-stop-shop for the big day
PLUS a time plan to ﬁll in to help you
get your dinner on the table exactly
when you want it.
PS Vegetarians, turn to p44 for a
butternut, sage & hazelnut quiche
which goes a treat with the veggie
sides and sauces in this feature.
You’ll ﬁnd a menu to suit every family
in Good Food this month so whether
you want a twist on the traditional,
a chance to show-o! or the easiest-
ever Christmas day, look no further
recipes BARNEY DESMAZERY, SOPHIE GODWIN and
MIRIAM NICE
photographs WILL HEAP
For more Christmas dinner
recipes, visit bbcgoodfood.com

CHRISTMAS 2017bbcgoodfood.com23
christmas
CHRISTMAS DAY
easiest-ever
SHOW-OFF
Super-easy sticky glazed
turkey crown
All-the-trimmings traybake
Stir-fried festive cabbage
MENU
MENU
Turkey, bacon & chorizo bombe
Black pepper hasselback potatoes
Smoky sweet roots
Sherried sprout & savoy gratin

24bbcgoodfood.comCHRISTMAS 2017
1 Up to two days ahead, make the salt mix by grinding the salt with the thyme leaves and
pepper in a spice grinder or using a pestle and mortar. 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 in down the length of the breast. Take care not to tear the skin. Season the bird
all over with the salt mix, inside and out and under the skin. Leave the turkey in the tin,
breast-side up, and put in the fridge for up to two days – the longer you salt it, the more
succulent the turkey will be (see page 162). For the crispest skin, leave the turkey
uncovered so it dries out, but loosely cover it if you prefer.
2 Tip the butter, vegetable stock powder and lemon zest into a small bowl and mix until
completely combined. Cover and chill. Can be made a few days ahead or frozen, wrapped
in cling ﬁlm, for one month.
3 Remove the turkey from the fridge an hour or so before you want to cook it. Remove the
butter from the fridge to soften. Heat oven to 180C/160C fan/gas 4. Work out your cooking
time based on 40 mins per kg for the ﬁrst 4kg, plus 45 mins for every kg after that (see p38
for more turkey tips).
4 Use your hands to spread the butter under the skin so that it covers the entire breast
area and work it into the crevice between the thigh and the main body, then smooth the
skin over with your hands. Put the onion, lemon halves, and garlic in the cavity.
5 Cover the tin loosely with foil and roast for the calculated cooking time. Around 30 mins
before the end of cooking, increase the oven temperature to 200C/180C fan/gas 6, remove
the foil, baste the turkey and return to the oven. When the turkey is beautifully brown and
cooked through, remove from the oven and leave to rest on a warm platter covered with
foil for up to 1 hr. Save the juices from the tin to make gravy, see p36.
PER SERVING 679 kcals • fat 33g • saturates 14g • carbs 2g • sugars 1g • fibre none • protein 94g • salt 4.8g
Crispy-skinned roast turkey with lemon & garlic
If you have time, salt the turkey up to three days before – this acts as a brine and makes
the bird more succulent.
SERVES 8 PREP 30 mins plus up to 2 days brining COOK 3 hrs 25 mins plus resting EASY
G
5-6kg oven-ready turkey, neck and giblets
removed and kept for the gravy (see p36)
1 onion, halved
1 lemon, halved (save the zest for the butter)
whole bulb of garlic, halved
for the salt mix
2 tbsp sea salt
1 tbsp thyme leaves
1 tsp peppercorns
for the butter
100g butter
4 tbsp vegetable bouillon powder(we
used Marigold)
1 lemon, zested (from the lemon
for the turkey)
twist
Tradwith a
This menu uses storecupboard
ingredients to make the turkey,
potatoes and sprouts a bit
more special

CHRISTMAS 2017bbcgoodfood.com25
christmas

26bbcgoodfood.comCHRISTMAS 2017
Charred sprouts with Marmite butter
SERVES 8 PREP 10 mins COOK 10 mins EASY V G
100g unsalted butter, softened
3 tsp Marmite
500g sprouts, halved
1 Beat the butter and Marmite together until smooth, then form it into
a log on a piece of baking parchment, roll up and twist the ends like a
Christmas cracker. Chill in the fridge until you need it. Will keep for
up to a week in the fridge or two months in the freezer.
2 Boil the sprouts for 3-4 mins, then drain and leave to steam-dry.
Heat a non-stick frying pan, then add the sprouts and dry-fry them for
4-5 mins or until they start to blacken on the cut sides and at the edges.
Take the pan o! the heat, then add a chunk of the marmite butter (keep
the rest for another day). Sizzle until the butter has melted and shake
the pan gently to coat the sprouts. Season with pepper, but taste before
adding salt.
GOOD TO KNOW folate • 1 of 5-a-day
PER SERVING 127 kcals • fat 11g • saturates 7g • carbs 2g • sugars 2g • fibre 3g • protein 3g • salt 0.4g
1 Boil the potatoes in a large pan of water for 12 mins,
drain, leave to cool, then put into the fridge until you’re
ready to roast them. Can be done a day ahead.
2 Heat oven to 200C/180C fan/gas 6. Pour the oil into
a large, deep roasting tin, then put in the oven. Tip the
polenta into a large casserole dish and season well. Add
the potatoes, and turn them over to coat.
3 Take the tin of oil out of the oven and, using tongs,
carefully add the potatoes. Turn them over and sprinkle
any remaining polenta over the top, then return the tin
to the oven for 30 mins.
4 Scatter the parmesan over the potatoes, turn them to
coat, then return to the oven for a further 20 mins, or
until crisp and golden.
GOOD TO KNOW gluten free
PER SERVING (8) 319 kcals • fat 11g • saturates 3g • carbs 44g • sugars 2g • fibre 4g •
protein 9g • salt 0.2g
1 Toast the hazelnuts in a dry, non-stick pan until golden . Leave to cool
a little, then roughly chop or crush using a pestle and mortar. Whisk the
mustard with the vinegar and sherry, then slowly pour in the oil, whisking
all the time. Season and set aside.
2 Boil the carrots for 3-4 mins or until just tender, drain and tip back into
the pan. Pour over the dressing, stir to coat, cook over a low heat for 1-2 mins,
then tip into a serving dish. Scatter over the hazelnuts and serve.
GOOD TO KNOW healthy • 1 of 5-a-day • gluten free
PER SERVING (8) 127 kcals • fat 11g • saturates 1g • carbs 4g • sugars 4g • fibre 2g • protein 1g • salt 0.2g
Thinly slice the red cabbage, then put in a large saucepan along with the rest
of the ingredients. Bring to the boil, stirring regularly, then cover and cook
over a low heat for 1 hr or until tender and the liquid has been absorbed,
stirring occasionally. Season to taste. Can be made ahead, covered and chilled
for two days or frozen for up to one month. Reheat in a pan or in the microwave.
GOOD TO KNOW low fat • fibre • vit c • 2 of 5-a-day • gluten free
PER SERVING 120 kcals • fat 3g • saturates 2g • carbs 17g • sugars 16g • fibre 6g • protein 2g • salt 0.1g
Hazelnut & mustard carrots
SERVES 6-8 PREP 10 mins COOK 8 mins EASY
50g whole blanched hazelnuts
2 tsp Dijon mustard
1 tsp red wine vinegar
2 tbsp dry sherry
50ml vegetable oil
500g carrots, thinly sliced
Parmesan roasties
Polenta adds an extra crunch.
SERVES 6-8 PREP 15 mins COOK 55 mins
2 kg floury potatoes,
peeled and cut in half, or
quarters if large
5 tbsp sunflower oil
5 tspfine polenta
100g parmesan, finely
grated
Juniper & apple red cabbage
SERVES 8 PREP 20 mins COOK 1 hr EASY V G
1.5kg red cabbage, quartered, tough
core removed
2 red onions, sliced
4 red apples, peeled, cored
and chopped
1 orange, zested
2 tsp juniper berries, lightly crushed
1 tbsp light soft brown sugar
60ml cider vinegar
250ml cloudy apple juice
25g butter
1 Heat oven to 200C/180C fan/gas 6. Brush a 20 x 30cm
roasting tin with melted butter. Combine the polenta, ﬂour,
baking powder, sugar and 2 tsp salt in a large mixing bowl.
Mix the melted butter, buttermilk and eggs in a jug, then
make a well in the centre of the dry ingredients and pour
in the buttermilk mixture. Stir well until smooth.
2 Fry the bacon in a large frying pan until it starts to crisp,
then add the onion and celery and cook for 5 mins. Add the
rest of the stu"ng ingredients and the cornbread mix,
season well and stir together.
3 Scrape it all into the prepared tin and bake for 1 hr
or until cooked through. Cut into squares to serve.
PER SERVING 435 kcals • fat 19g • saturates 7g • carbs 48g • sugars 11g • fibre 4g •
protein 16g • salt 1.9g
Bacon & pecan stu!ng
cornbread
SERVES 8 PREP 25 mins COOK 15 mins EASY
75g butter, melted, plus extra
for the tin
250g fine polenta
150g plain flour
1
1
/2 tsp baking powder
1 tbsp sugar
5
00ml buttermilk (or 500ml
semi-skimmed milk with a
squeeze of lemon juice)
2 eggs, beaten
25g bacon lardons
1 onion, chopped
2 celery sticks, chopped
1 garlic clove, crushed
75g dried apricots, halved
50g pecans, chopped
1
/2 tsp ground nutmeg
250g pork mince
1
1
/2 tbsp thyme leaves,
chopped
25
g dried cranberries

CHRISTMAS 2017bbcgoodfood.com27
christmas
Parmesan roasties
Juniper & apple red cabbage
Hazelnut & mustard carrots
Charred sprouts
with Marmite butter
Bacon & pecan stuffing cornbread

28bbcgoodfood.comCHRISTMAS 2017
CHRISTMAS DAY
easiest-ever
1 Heat oven to 190C/170C fan/gas 5. Smear the butter all over the turkey
crown and season all over with salt and half the ﬁve spice. Put in a roasting
tin, skin-side up, and roast for 30 mins. While the crown is roasting, mix all
the glaze ingredients in a bowl with the rest of the ﬁve spice.
2 Remove the crown from the oven and brush the skin generously with half
the glaze. Continue to roast for another hr, glazing twice more, until cooked
all the way through and the glaze is sticky and caramelised. Leave to rest
for at least 20 mins before carving. Save the juices from the tin to make
gravy, see p36.
GOOD TO KNOW gluten free
PER SERVING 519 kcals • fat 22g • saturates 10g • carbs 16g • sugars 16g • fibre 1g • protein 65g • salt 1.3g
Super-easy sticky glazed turkey crown
To get the best of those festive flavours but without the fuss, we've used the
traditional glaze you would get on a ham on an easy-to-roast turkey crown.
SERVES 4-6 PREP 10 mins COOK 1 hr 30 mins EASY
50g butter, softened
2kg turkey crown on the bone
1 tsp Chinese five spice or a pinch of
ground cloves
for the glaze
4 tbsp honey
1 tbsp Dijon mustard
1 tbsp red wine vinegar
Juggling your kids' excitement at opening presents with trying to
cook dinner is no easy task, so make it simple by using this menu
where most of the veg and trimmings go in one tray and your
turkey cooks in under two hours

christmas
CHRISTMAS 2017bbcgoodfood.com29

All-the-trimmings traybake
SERVES 4 PREP 15 mins COOK 50 mins EASY
1 tbsp olive oil
3 tbsp caramelised onion chutney
1kg small potatoes, halved
4 parsnips, cut into chunky pieces
4 carrots, cut into chunky pieces
200g sprouts, trimmed and halved
2 small red onions, cut into wedges
12 cocktail sausages wrapped in bacon
2 bay leaves
4 rosemary sprigs
1 Heat oven to 200C/180C fan/gas 6. Mix the oil and
chutney together and season well. Divide everything
except the sausages and herbs between two large
roasting tins, pour over the oil and chutney mixture
and toss together. Put both trays in the oven for
25 mins.
2 Add the sausages to the trays and bake, stirring
halfway through, for 30-35 mins more or until the
vegetables are soft and the sausages are cooked through.
If one tray is browning more than the other, swap
them round.
GOOD TO KNOW low fat • folate • fibre • vit c • 3 of 5-a-day
PER SERVING 479 kcals • fat 11g • saturates 3g • carbs 75g • sugars 21g •
fibre 17g • protein 11g • salt 0.6g
Stir-fried festive cabbage
SERVES 4 PREP 10 mins COOK 10 mins EASY V
1
/2 red cabbage, quartered and core removed
200g bag shredded kale, or cavolo nero, sliced and
wo
ody stalks removed
1 tbsp vegetable or sunflower oil
1 tbsp butter
2 tsp cranberry sauce
50ml red wine
1
/2 orange, juiced and zested
1 Finely shred the cabbage – the quickest way to do this
is in a food processor with a shredder attachment or
using a mandoline.
2 Heat the oil in a wok or large frying pan, then add the
cabbage and kale. Stir-fry over a high heat for 3-4 mins
or until the cabbage starts to wilt, then add the rest of
the ingredients. Toss everything together really well,
continue to cook for a further 4 mins and season before
serving. Keep warm in a low oven if needed or leave to
cool, cover, chill and reheat in a pan or microwave the
following day.
GOOD TO KNOW healthy • vit c • 2 of 5-a-day • gluten free
PER SERVING 118 kcals • fat 6g • saturates 2g • carbs 8g • sugars 3g
protein 2g • salt 0.2g
Super-easy
sticky
glazed turkey
crown

✓Sprouts
✓Roast potatoes
✓Pigs in blankets
✓Root veg
christmas
CHRISTMAS 2017bbcgoodfood.com31
All-the-
trimmings
traybake

32bbcgoodfood.comCHRISTMAS 2017
SHOW-OFF
CHRISTMAS
1Squeeze the sausages into a bowl or tip in the sausagemeat. Add the garlic, parsley and
egg, and squish through with your ﬁngers to mix everything well.
2Lay a large sheet of baking parchment on your work surface. Use the bacon to make
a large rectangular lattice, weaving the rashers in and out of each other. Place a piece
of baking parchment on top, then use a rolling pin to roll over the bacon and seal the
rashers together.
3Butterﬂy the turkey breast by cutting into one side of it so you can open it like a book.
Cover with cling ﬁlm and use a meat mallet or rolling pin to gently bash out into a rectangle
that ﬁts inside the bacon, with a 2.5cm border of bacon on each side.
4To build the bombe, peel the top layer of parchment o! the bacon, leaving it lying on the
bottom sheet. Arrange the turkey, skinned-side down, on the bacon, then pat the sausage
mixture on top. Trim the rounded ends o! the chorizo and line them, ends touching, along
the middle of the sausage meat mixture. Use the edge of the baking parchment to lift and
roll the bacon and turkey into a tight log (see tip, below). Tie the bombe at intervals with
string to keep it together, then wrap well in cling ﬁlm and put in the fridge. Can be prepared,
up to this point, and chilled two days ahead.
5To cook, heat oven to 200C/180C fan/gas 6. Remove the cling ﬁlm, then brush the bombe
with a little oil, put it seam-side down on a baking sheet, and roast for 30 mins until the
bacon has crisped up, then reduce oven to 180C/160C fan/gas 6. Brush with the maple
syrup to give it a sticky ﬁnish and continue to roast for another 45 mins or until the middle
of the bombe reaches 75C on a digital cooking thermometer (check after 30 mins as oven
temperatures do vary). Leave to rest for at least 15 mins before carving into thick slices.
Any leftovers are delicious cold. Save the juices from the tin to make gravy, see p36.
PER SERVING656 kcals•fat 41g•saturates14g•carbs 7g•sugars 3g•fibre 2g•protein64g•salt3.9g
Turkey, bacon & chorizo bombe
The bacon bombe was a barbecue internet sensation: here we’ve reworked it
as a Christmas main course.
SERVES10 with leftoversPREP40 mins
COOK1 hr 15 minsMORE EFFORT
8 pork & herb sausages or 500g
sausagemeat
3 garlic cloves, finely grated
1 small pack parsley, roughly chopped
1 egg
32 rashers smoked streaky bacon
1.6kg boneless, skinless turkey breasts
(1 large or 2 small breasts)
1 tbsp sunflower oil
6 pieces cooking chorizo
1 tbsp maple syrup
Take turkey to a whole new level and amaze your guests. Do a
little che!y prep and you'll be rewarded with a meal that looks
as good as it tastes. And you can make most of this meal ahead
tip
For a step-by-step guide to rolling your turkey bombe, turn to page 163.

christmas
CHRISTMAS 2017bbcgoodfood.com33

34bbcgoodfood.comCHRISTMAS 2017
Shoot directors MARTIN TOPPING, CHERRY FERMOR, GARETH JONES
Food stylists JENNIFER JOYCE, KATY GREENWOOD | Stylist LUIS PERAL
1Heat oven to 200C/180C fan/gas 6. Rest each potato on a large serving
spoon and cut widthways at 3mm intervals – cutting the potato on a spoon
stops you slicing all the way through. Repeat with all the potatoes. Roughly
grind the peppercorns with a pestle and mortar.
2Melt the butter and oil in a large roasting tin, once sizzling, add the
potatoes and pared lemon zest. Toss well so that all the potatoes get coated
in the fat, then season well with salt and three quarters of the freshly ground
black pepper. Roast on the bottom shelf of the oven for 1 hr-1 hr 15 mins until
golden and tender. Discard the lemon zest and scatter over the remaining
pepper to serve.
GOOD TO KNOW gluten free
PER SERVING 415 kcals • fat 25g • saturates 10g • carbs 42g • sugars 2g • fibre 4g • protein 5g • salt 0.5g
1The day before, put the butter, sugar and 500ml water
in a deep frying pan. Heat until the butter is melted, then
bring the liquid to the boil and simmer until lightly
syrupy. Drop in the parsnips and cook, covered, for
6-8 mins until just tender then, using tongs, transfer
to a roasting tin. Repeat with the carrots then tip them,
with the liquid, into the roasting tin with the parsnips.
Leave to cool, then put in the fridge overnight.
2When you are ready to eat, take the roots out the
fridge, and lift out the syrup. Discard the syrup. Heat
a griddle or frying pan until searing hot then, in batches,
put the roots cut-side down in the pan and cook for a
min on each side until visibly charred. Sprinkle over the
smoked salt, lemon juice and some parsley to serve.
GOOD TO KNOW low fat • fibre • 1 of 5-a-day • gluten free
PER SERVING 78 kcals • fat 2g • saturates 1g • carbs 11g • sugars 7g • fibre 6g •
protein 1g • salt 0.7g
Black pepper hasselback potatoes
then put them in the oven an hour before you want to eat.
SERVES 10 PREP 20 mins COOK 1 hr25 minsEASY V
2.5kg medium potatoes, scrubbed
(choose a variety that roasts well
like Maris Piper)
2
1
/2 tsp black peppercorns
150g butter
12
0ml olive oil
2 large lemons, zest pared
Smoky sweet roots
The sweet butter and sugar glaze contrasts beautifully
with the charred smoky flavour.
SERVES 10 PREP 10 mins plus overnight chilling
COOK 45 mins EASY V
75g butter
75g caster sugar
600g baby carrots,
scrubbed (about 2cm of
the tops left on), any
larger ones cut in half
lengthways
600g baby parsnips,
scrubbed, any larger
ones cut in half
lengthways
smoked salt
1 lemon, juiced
parsley, roughly chopped

CHRISTMAS 2017bbcgoodfood.com35
christmas
Sherried sprout
& savoy gratin
SERVES 10 PREP 10 mins
COOK 40 mins EASY
1 large savoy cabbage, cut into
10 wedges
400g Brussels sprouts, trimmed
3 tbsp olive oil
2 fat garlic cloves, chopped
4 thyme sprigs, leaves picked
75g butter
75g plain flour
150ml fino sherry
600ml whole milk
300ml double cream
nutmeg, grated
60g dried breadcrumbs
60g hard cheese, grated (parmesan,
comté or pecorino all work well)
1Heat oven to 200C/180C fan/
gas 6. Toss the cabbage wedges and
sprouts with the oil, garlic and
thyme in a large gratin dish. Season
well, then roast for 25 mins.
2Meanwhile, melt the butter in a
saucepan. Stir in the ﬂour and cook
for a couple of mins until it begins
to turn golden. Remove from the
heat then, whisking constantly,
gradually pour in the sherry,
followed by the milk and cream. Put
the sauce back on the heat and cook
for 3-4 mins, whisking constantly,
until you have a thick sauce. Grate
in a generous amount of nutmeg,
season well and set aside. Mix the
breadcrumbs with the cheese.
3 Take the sprouts and cabbage out
of the oven, pour over the sauce and
top with the cheesy breadcrumbs.
Can be made a day ahead, and then
reheated. Heat grill to 200C and grill
the gratin for 15 mins until the top is
golden and crisp. Leave to stand for
5 mins before serving.
GOOD TO KNOW folate • vit c • 1 of 5-a-day
PER SERVING 401 kcals • fat 30g • saturates 17g •
carbs 18g • sugars 7g • fibre 4g • protein 9g • salt 0.5g

36bbcgoodfood.comCHRISTMAS 2017
1Blitz the bread to crumbs in a food processor and
stud the shallots with the cloves. Put the shallots in
a saucepan with the bay leaves, peppercorns and milk.
Heat gently for 20 mins, then pour the mixture through
a sieve into a clean pan and discard the aromatics.
2Heat the infused milk until simmering, then add the
ﬂour, breadcrumbs, butter and nutmeg. Add the cream
and buttermilk, and season well. Cook for 6-8 mins more
or until the sauce has thickened. Can be made up to two
days ahead or frozen for two months. Reheat gently on
the hob before serving, and sprinkle over the thyme
leaves, if using
PER SERVING (8) 134 kcals • fat 9g • saturates 5g • carbs 10g • sugars 4g • fibre 1g •
protein 4g • salt 0.3g
1Once the turkey has cooked and is resting on a board,
carefully pour the juices from the roasting tin into a
large heatproof jug. Leave to settle, then pour all of the
fat into a separate jug. Put 2 tbsp fat in a saucepan and
carefully dispose of the rest. If you have lots of pan
juices left after skimming the fat o! , substitute this for
some of the chicken stock. Alternatively, put the goose
fat or butter in a saucepan.
2Put the saucepan with the fat in on the heat and add
the giblets. Cook for 10 mins or until golden, then
add the ﬂour. Cook for 2-3 mins, then add the white
wine and stir well. Pour in the chicken stock, then add
the thyme and bay. Bring to the boil, then reduce the
heat and simmer for 25-30 mins or until reduced by
half, then stir in the chestnut purée.
3Strain the gravy into a jug, discard the herbs and
giblets, season and serve with turkey.
PER SERVING 142 kcals • fat 7g • saturates 2g • carbs 7g • sugars 1g • fibre 1g •
protein 4g • salt 0.8g
Put all the ingredients in a saucepan. Bring up to
a simmer and cook for 5 mins, then take o! the heat and
leave to cool. Can be chilled for up to four days or frozen
for two months. Serve at room temperature.
GOOD TO KNOW vegan • low fat • gluten free
PER SERVING 69 kcals • fat none • saturates none • carbs 8g • sugars 8g • fibre 1g •
protein none • salt none
tip
This recipe also works with frozen cranberries, just cook the
mixture for 5-8 mins more, or until the cranberries are soft
and the mixture is syrupy.
Turkey & chestnut gravy
SERVES 4 PREP 10 mins COOK 30 mins EASY G
If you use goose fat or butter to make this, it can
be made ahead and chilled or frozen.
pan juices from the turkey
roasting tin (see pages
24, 28 and 32) or 2 tbsp
goose fat or butter
raw turkey giblets
1 tbsp plain f lour
200ml dry white wine
500ml chicken stock
1 thyme sprig
2 bay leaves
3 tbsp chestnut purée
Sloe gin cranberry sauce
SERVES 6-8 PREP 5 mins COOK 5 mins EASY V G
60g light soft brown sugar
250g pack fresh
cranberries
100ml sloe gin
4 juniper berries
Sourdough bread sauce
SERVES 6-8 PREP 5 mins COOK 25 mins EASY V G
80g sourdough bread
(around 2 slices)
2 large shallots, peeled and
root cut o#
12 cloves
2 fresh bay leaves
3 black peppercorns
500ml whole milk
1 tsp dark rye flour or
wholemeal flour
25g butter
1
/2 tsp freshly grated
nutmeg
50
ml double cream
50ml buttermilk
thyme leaves (optional)
No Christmas meal is complete without gravy, cranberry sauce or
bread sauce. Here are our 2017 versions, each with a modern twist

Chestnut
purée adds
depth to both
the texture and
flavour
Using
sourdough gives
bread sauce a
satisfying, complex
flavour
Sloe
gin adds a
quick, fabulous
kick to cranberry
sauce
CHRISTMAS 2017bbcgoodfood.com37
christmas

HOW BIG A TURKEY SHOULD I BUY?
RESTING TIME
|
It is essential to rest your turkey for
30-45 minutes before carving (the
temperature will continue to rise, but there’s
no need to test). Put the bird in a warm place,
tented with foil. It won’t get cold – but it will
become juicier, and easier to carve.
38bbcgoodfood.comCHRISTMAS 2017
christmas
Unless you are keen on leftovers, and you should
consider how much room you will have in your
fridge, then try to buy the right size turkey for the
number of people you want to serve. A boned
turkey, turkey crown or breast roast will leave you
with fewer leftovers and waste as well as being
quicker to cook.
You will find a turkey roasting calculator
at bbcgoodfood.com/roast-timer
SERVES 4-6
SERVES 6-7
SERVES 7-8
SERVES 8-10
SERVES 10-12
SERVES 12-15
turkey
2-2.5kg
3kg
3.5kg
4-4.5kg
5-5.5kg
6-6.5kg
Everything you need to know for a perfectly
cooked and served bird
WHICH BIRD TO BUY
Choose a turkey to suit the tastes of your
family. Look out for Bronze, Norfolk black and
Narragansett heritage varieties if you like a
more gamey flavour, but do check cooking
timings as they vary for this type of bird. If no
one likes dark leg meat and everyone wants
breast, then invest in a larger crown instead.
Let's talk

subscriber
40bbcgoodfood.comCHRISTMAS 2017
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42bbcgoodfood.comCHRISTMAS 2017
We’re going modern-retro with a show-stopping quiche, make-ahead
tagine and addictive cheese and onion rolls – everything you need for
a marvellous meat-free Christmas
vegetarıan
Cheese & onion rolls, p46
Festıve
recipes SOPHIE GODWIN photographs WILL HEAP

CHRISTMAS 2017bbcgoodfood.com43
christmas
Pearl barley, parsnip
& preserved lemon tagine, p46

44bbcgoodfood.comCHRISTMAS 2017
1 To make the pastry, put the ﬂour, 50g hazelnuts and
1
/2 tsp salt into a food
processor. Give it a quick pulse to disperse the nuts through the ﬂour, then
a
dd the butter and blitz until the mixture resembles rough breadcrumbs. Add
the egg and 3 tbsp ice-cold water, and blitz again until the pastry is just coming
together – if the pastry feels dry, add a tbsp more water and pulse again. Flatten
into a disc, wrap in cling ﬁlm and chill in the fridge for 30 mins until ﬁrm.
2 Heat oven to 200C/180C fan/gas 6. Melt the butter in a frying pan. Once
foaming, add the sage leaves and fry for a min or so until crisp. Transfer to
a plate with a slotted spoon and set aside. Mix the oil with the butter in the
pan. Put the squash chunks in a roasting tin, sprinkle over the chilli ﬂakes
and some seasoning, then pour over the butter mixture. Toss together so
that all the pieces of squash are coated, then roast for 35 mins until tender
but holding their shape. Set aside to cool.
3 Roll the pastry into a circle roughly 3mm thick on a ﬂoured surface,
then use it to line a deep 25cm tart tin. Prick the base all over with a
fork, then return to the fridge for 20 mins to ﬁrm up (or see tip, below).
4 Meanwhile, chop three-quarters of the sage leaves. Whisk the cream with
the milk and eggs in a bowl until combined, add a good grating of nutmeg,
season well, then stir through the feta, cooled squash and chopped sage.
5 Line the pastry with baking parchment, ﬁll with baking beans or dried
rice and bake for 15 mins until the sides of the pastry are holding their
shape. Remove the paper and beans and bake for 10 mins more until
the pastry is lightly golden. Reduce the oven to 160C/140C fan/gas 3.
6 Pour the quiche ﬁlling into the pastry case, then scatter over the rest
of the hazelnuts and sage leaves. Return to the oven for 40-50 mins or
until the ﬁlling is just set. Cool to room temperature before serving.
GOOD TO KNOW 1 of 5-a-day
PER SERVING 705 kcals • fat 57g • saturates 30g • carbs 33g • sugars 6g • fibre 4g • protein 13g • salt 0.8g
tip
To speed up chilling the lined pastry tin,
chill it in the freezer for a few minutes.
Butternut, sage & hazelnut quiche
SERVES 8 PREP 1 hr plus chilling COOK 1 hr 50 mins MORE EFFORT V
for the pastry
250g plain flour, plus extra
for dusting
50g roasted and chopped
hazelnuts, plus 2 tbsp
150g cold unsalted butter, diced
1 egg yolk
3-4 tbsp cold water
for the filling
50g unsalted butter
small pack sage, leaves picked
1 tbsp oil
1 small butternut squash,
peeled and cut into chunks
1 tsp chilli f lakes
300ml double cream
300ml whole milk
4 eggs, plus 1 egg yolk
good grating nutmeg
100g vegetarian feta, crumbled

CHRISTMAS 2017bbcgoodfood.com45
christmas
Butternut, sage &
hazelnut quiche

46bbcgoodfood.comCHRISTMAS 2017
christmas
Shoot director MARTIN TOPPING | Food stylist KATY GREENWOOD | LUIS PERAL
1 Heat the oil in a ﬂameproof casserole dish. Add the
onion and a pinch of salt, cook for 5 mins until beginning
to colour and soften, then stir in the garlic and spices.
Cook for a min more until fragrant, then add the sweet
potato, parsnips, carrots, preserved lemon and pearl
barley. Give everything a good mix and cook for a min
or so until the veg and barley are coated in the spices.
Pour in the stock and some seasoning, bring to the boil,
then reduce the heat and simmer for 45 mins or until
the veg and barley are tender.
2 To make the dressing, mix the yogurt with the tahini,
lemon juice and some seasoning, then add a splash of
water to make it spoonable. Chop most of the mint and
parsley leaves. Taste the stew for seasoning, then stir
through the chopped herbs, olives and lemon juice. Can
be frozen at this point; reheat very gently.
3 Scatter over the pomegranate seeds and the remaining
herbs to add colour and texture. Serve with tahini yogurt.
GOOD TO KNOW calcium • folate • fibre • vit c • iron • 3 of 5-a-day
PER SERVING 639 kcals • fat 22g • saturates 5g • carbs 87g •
sugars 25g • fibre 18g • protein 14g • salt 2.2g
1 To make the pastry, sift the ﬂour into a large bowl, then
stir in the mustard powder, cayenne and 1 tsp salt. Grate
the butter into the ﬂour, dipping the end of the block in
ﬂour from time to time to prevent it from clumping. Stir
the ﬂour and butter together using a table knife, then
pour in 120ml ice cold water, mix and bring together
to form a dough. Flatten the dough into a disc, wrap in
cling ﬁlm and chill in the fridge for 1 hour.
2 Meanwhile, make the ﬁlling. Cook the potatoes in a pan
of salted water until tender, then drain and steam dry for
a few mins before mashing and leaving to cool. Melt the
butter in a frying pan until foaming. Add the onions and
a pinch of salt, and cook, stirring occasionally, over a
medium heat until they’re completely soft and starting
to caramelise. Add to a bowl with the potato. Once cool,
stir in the thyme leaves, mustard, cheese and gherkins
or pickled onions, and season to taste. Set aside.
3 Line a baking tray with baking parchment. On a lightly
ﬂoured surface, roll the pastry out into a large rectangle
around 3mm thick. Cut the pastry into eight rectangles,
then divide the ﬁlling equally between them, squashing
it into a sausage shape down the long length of one side
of each rectangle, leaving a 5cm gap at each end. Brush
the exposed pastry with a little egg, then fold in the short
sides of the rectangle and roll the empty half of pastry
over the ﬁlling so that it is completely encased. Press
the edge to seal it, then crimp the two shorter ends
with a fork. Repeat with each roll, then transfer to the
lined baking tray and chill in the fridge for 20 mins.
Can be frozen at this point.
4 Heat oven to 200C/180C fan/gas 6. Take the rolls out
of the fridge, brush all over with the beaten egg, then
scatter with the nigella seeds. Bake on the top shelf of
the oven for 40 mins or until deeply golden and crisp.
Serve hot or cold with your choice of sauce.
GOOD TO KNOW calcium
PER SERVING 529 kcals • fat 34g • saturates 21g • carbs 41g •
sugars 4g • fibre 4g • protein 13g • salt 1.7g
Cheese & onion rolls
A take on the classic sausage roll for veggies.
Making your own flaky pastry is worth the
extra few minutes, and is surprisingly easy.
SERVES 8 PREP 25 mins plus chilling
COOK 1 hr MORE EFFORT V
G
1 egg, beaten
1 tbsp nigella seeds
ketchup, brown sauce or
hot sauce (or whatever
you fancy), to serve
for the pastry
300g plain flour, plus
extra for dusting
1 tsp mustard powder
pinch cayenne pepper
200g block of butter,
very cold
for the filling
2 medium potatoes
30g butter
2 large onions, sliced
few thyme sprigs, leaves
picked
1
/2 tsp English mustard
200g vegetarian extra
ma
ture cheddar, grated
handful gherkins or pickled
onions (or a mixture),
roughly chopped
Pearl barley, parsnip &
preserved lemon tagine
SERVES 4 PREP 25 mins COOK 1 hr EASY V G
2 tbsp oil
2 onions, sliced
2 garlic cloves, chopped
1
/2 tsp turmeric
1 tsp paprika
2
tsp ras el hanout
2 sweet potatoes, peeled
and cut into chunks
3 parsnips, cut into chunks
3 carrots, cut into chunks
2 preserved lemons,
chopped
200g pearl barley
1 litre vegetable stock
1 small pack each parsley
and mint, leaves picked
150g green olives, chopped
1
/2 lemon, juiced
pomegranate seeds, to serve
fo
r the tahini yogurt
160g thick Greek yogurt
(or dairy-free alternative)
2-3 tbsp tahini
1
/2 lemon, juiced

The makers of Gruyère AOP have been producing
artisanal cheese since long before the term was
popular. For over 900 years, Gruyère AOP has
been made by hand, in small batches, using the
same recipe, along with the experience and know-
how of skilled cheesemakers. This is followed by
aging and ripening of the cheese by equally skilled
DIÀQHXUV"!XWLOL]LQJ FHQWXULHV#ROG WHFKQLTXH DQG
knowledge.
This authentic recipe and the care that goes into
HYHU\ ZKHHO PDNHV *UX\qUH $23 WKH ÀQHVW FKRLFH
for your family and friends. Enjoy it as it is, or in
your favourite dishes.
For recipes and more, visit us at gruyere.com
Traditional. Artisanal. Exceptional!
Le Gruyère AOP Switzerland - a 900-year tradition of artisanal cheesemaking.
TAG YOUR DISHES WITH
#SayGruyere
SO WE CAN SEE THEM!
All Natural, only from Switzerland.
Naturally Gluten- and Lactose-Free.
www.
gruyere.com
Gruyère AOP
Born in Switzerland in 1115.
#GruyereAOP
AOP = PDO (Protected Designation of Origin)
Switzerland. Naturally.
Cheeses from Switzerland.
www.cheesesfromswitzerland.com

48bbcgoodfood.comCHRISTMAS 2017
Sweet
Turn heads with these on-trend desserts and bakes. A cake shaped like
a pineapple? Amazement at the table? You name it – we’ve got it covered
recipes BARNEY DESMAZERY, SOPHIE GODWIN and LULU GRIMES photographs EMMA BOYNS
sensations
Mince pie baklava
When a mince pie meets baklava, it’s a
match made in heaven. Serve a couple of
pieces warm with ice cream for a dessert,
or cut into smaller bites and enjoy them
with your post-meal coffee.
SERVES 16 PREP 30 mins
COOK 1 hr 5 mins EASY V
1 x 411g jar mincemeat
100g pistachios, chopped
100g ground almonds
1 orange, zested
150g butter
2 x 270g packs of f ilo pastry
for the syrup
150g granulated sugar
2 tbsp Grand Marnier or brandy
1 Heat oven to 160C/140C fan/gas 3. Mix the mincemeat with the pistachios,
almonds, orange zest and a good pinch of salt, then set aside. Melt the butter,
then use a little to brush the bottom and sides of a 20 x 30cm baking tin. Cut
the sheets of ﬁlo so they’re the same size as the tin, then cover with a damp tea
towel to stop them from drying out.
2 Press one sheet of ﬁlo pastry into the tin and brush with the melted butter.
Continue to layer the pastry in this way until you have used up one pack of
pastry (around 10 sheets). Evenly spread the mincemeat mixture over. Top
with the remaining pastry, continuing to brush the layers with melted butter
as you go. Brush the ﬁnal layer generously with melted butter. Using
a very sharp knife, cut deep, diagonal lines all the way through the pastry to
form a diamond pattern. Bake in the oven for 1 hr until golden.
3 Meanwhile, make the syrup. Put the sugar and 75ml water into a saucepan,
and cook over a low heat until the sugar has dissolved. Simmer until the syrup
is thick enough to coat the back of a spoon. Remove from the heat and stir in
the Grand Marnier or brandy. Once the baklava has baked, remove from the
oven and increase the temperature to 180C/160C fan/gas 4. Pour the syrup
over the baklava, then return it to the oven for 5 mins or until the syrup has
been absorbed. Leave to cool completely in the tin, then slice into pieces
along the diagonal lines. Will keep for up to one week in an airtight container.
PER SERVING 361 kcals • fat 17g • saturates 6g • carbs 45g • sugars 27g • fibre 2g • protein 6g • salt 0.6g

christmas
CHRISTMAS 2017bbcgoodfood.com49

50bbcgoodfood.comCHRISTMAS 2017
1 Heat oven to 180C/160C fan/gas 4. Tip the pineapple onto a non-stick
baking tray and roast for 20 mins – this concentrates the ﬂavour. Leave
the pineapple to cool before roughly chopping into smaller chunks.
2 Melt the chocolate in a microwave or in a saucepan set over simmering
water, then tip onto a piece of baking parchment and spread it out in a
thick layer. Leave to set.
3 Butter a 20 x 30cm baking tin and line with baking parchment. Beat the
butter and sugar together until light and creamy. Add the ﬁve spice, milk
and rum, and mix together. Beat in the eggs, one at a time, adding the ﬂour
in three batches between the eggs, and fold in the pineapple. Scrape the
cake mixture into the baking tin and bake for 20 mins, or until just cooked
through and lightly browned. Leave in the tin for 10 mins, then lift out onto
a wire rack to cool completely.
4 Cut the cake in half widthways. Beat the butter for the icing until soft,
then stir in the icing sugar, followed by the lime juice. You should end up with
a soft, spreadable buttercream. Add a little more icing sugar if it’s too soft.
5 For the meringue, put the sugar, 65ml water and the glucose in a heavy pan
on a medium heat and stir to dissolve the sugar. Bring to the boil, and use
a sugar thermometer to keep an eye on the temperature. Put the egg whites
in a stand mixer and whisk over a medium speed. When the temperature
of the syrup reaches 118C, steadily pour it in a thin stream into the sti! egg
whites, and continue whisking until completely cold. Scoop the meringue
into a piping bag ﬁtted with a plain round nozzle. Can be made up to three
days in advance and kept in the fridge.
5 Put one half of the cake on a ﬂat ovenproof serving plate or baking sheet.
Spread a little of the icing over the cake and sandwich the other half on top.
Now, imagine you are looking down onto a pineapple that is lying down and
cut each corner o! the cake to make it look like a barrel – a bread knife
works best here. Trim o! the sharp top edges to round the top, then coat the
cake with a thin layer of the remaining icing.
6 Pipe dots of meringue all over the cake so it looks like a pineapple. Brown
the meringue with a blowtorch or put it in an oven, turned up as high as it
will go, and keep an eye on it until it starts to brown. Cool completely. Cut
the cooled chocolate into shards about 5-10cm long, and push them into one
end of the cake so they look like pineapple leaves.
PER SERVING 459 kcals • fat 20g • saturates 12g • carbs 61g • sugars 49g • fibre 5g • protein 1g • salt 0.5g
Pineapple & rum cake
Find the glitziest board you can to serve this.
You can also make a quicker version by buying
mini meringues and sticking them all over the
cake – you won’t be able to brown the tops though.
SERVES 12 PREP 45 mins plus cooling
COOK 30 mins A CHALLENGE V
200g fresh pineapple chunks
75g dark chocolate, chopped
160g unsalted butter, at room temperature,
plus extra for the tin
120g golden caster sugar
½ tsp f ive spice
30ml milk
2 tbsp dark rum
3 large eggs
160g self-raising flour
for the lime icing
75g unsalted butter, at room temperature
125g icing sugar
1
/2 lime, juiced
for the meringue
30
0g golden caster sugar
25g liquid glucose
4 large egg whites

christmas
CHRISTMAS 2017bbcgoodfood.com51

christmas
52bbcgoodfood.comCHRISTMAS 2017
1Heat oven to 200C/180C fan/gas 6. Line
a 24 x 32cm Swiss roll tin with baking parchment
so it hangs over the edges, then butter well. Whisk
the eggs and sugar together with an electric
whisk for 3-4 mins or until pale and thick.
2 Fold the ﬂour, baking powder and vanilla seeds
into the egg mixture with a large metal spoon until
there are no pockets of ﬂour visible. Gently spread
into your tin and bake in the oven for 12-15 mins or
until lightly golden and springy to the touch.
3Remove from the oven, allow to cool for 1-2 mins
or until cool enough to handle, then carefully roll
up the sponge lengthways while it’s still warm
(keeping the baking parchment attached).
Leave to cool completely in its rolled-up shape.
4To make the icing, beat the butter and icing
sugar until smooth, then mix in the caramel
spread. Set aside. Whip the cream to soft peaks.
5 Carefully unroll the sponge, then turn it so one
long edge is towards you. Dot lumps of the caramel
spread and caramel icing over the sponge (don’t
use too much – you need the rest to ice the cake),
keeping the last centimeter at the end furthest
from you clean, as the ﬁlling will spread as it rolls.
Spread the cream over the top using a palette
knife. Using the parchment, roll up the sponge.
6Cut one end o! a few centimeters in at an angle
to make a branch. Put the roll on a plate or board
and add the branch so it ﬁts on snugly. Use the
remaining icing to ice the cake, making bark lines
in the icing using a fork. Dust with icing sugar and
decorate with the redcurrants and mint to serve.
PER SERVING 571 kcals • fat 27g • saturates 16g • carbs 76g • sugars 65g •
fibre 1g • protein 5g • salt 0.5g
Salted caramel is still a strong trend this
Christmas. Serve this as a cake or dessert.
SERVES 10 PREP 35 mins COOK 15 mins
MORE EFFORTV
butter, for the tin
3 large eggs
100g golden caster
sugar
100g plain flour
½ tsp baking powder
1 vanilla pod, seeds only
150ml whipping cream
100g salted caramel
spread
redcurrants and mint
leaves, to decorate
for the caramel icing
200g unsalted butter,
softened
400g icing sugar,
sieved, plus extra for
dusting
200g salted caramel
spread
Salted caramel bûche de Noël

The Art of Preparing
Make Christmas memorable at robertwelch.com

christmas
54bbcgoodfood.comCHRISTMAS 2017
1 Whizz the biscuits to crumbs in a food processor, or tip into a food bag
and crush with a rolling pin. Mix with the melted butter, then press into
the base of a 20cm springform cake tin. Chill in the fridge until needed.
2 Put the cream cheese, icing sugar and lime zest in a bowl, then beat with
an electric mixer until smooth. Tip in the double cream and continue beating
until completely combined. Spoon the cream mixture onto the biscuit base,
working from the edges inwards and making sure that there are no air
bubbles. Smooth the top of the cheesecake down with the back of a dessert
spoon. Leave to set in the fridge while you make the glaze.
3 Soak the gelatine leaves in cold water. Tip the other ingredients for the
glaze into a saucepan with 200ml water. Cook gently until the sugar has
dissolved and the syrup is simmering. Drain and squeeze the gelatine of any
excess water, then stir into the hot syrup to dissolve. Leave everything to
infuse until just warm, then sieve the syrup into a jug. When cooled, pour
over the cheesecake and put in the fridge overnight to set. Carefully remove
the cake from tin before serving.
PER SERVING 428 kcals • fat 33g • saturates 21g • carbs 28g • sugars 22g • fibre 4g • protein none • salt 0.4g
Layered lime cheesecake
This dessert is part key lime pie, part cheesecake,
and part trifle. It’s great if you’re entertaining
as it’s completely make-ahead.
SERVES 16 PREP 30 mins plus overnight chilling
COOK 10 mins MORE EFFORT
250g gingernut biscuits
125g unsalted butter,
melted
600g cream cheese
100g icing sugar
3 limes, zested (save the
juice to use in the glaze)
300ml double cream
for the glaze
4 gelatine leaves
100g caster sugar
6 limes, juiced and pared
zest of 3

Make Christmas memorable at robertwelch.com
The Art of Entertaining

christmas
56bbcgoodfood.comCHRISTMAS 2017
1 First, make the dough. Put all the ingredients and a pinch of salt into
a stand mixer and mix on low. When it forms a dough, knead for a couple
of mins, then cover with a damp cloth. Leave it overnight or at least 8 hrs
in a cool place. If you want to speed up the process, knead for about 10 mins
until you have a smooth, pliable dough, then cover and leave to rise for 1 hr.
2 Put the cherries in a pan with the sloe gin,and cherry jam, then bring to
a simmer. Leave to cool. Cut the marzipan into 36 thin slices.
3 Butter a 24cm pie dish with sloping sides or shallow cake tin. On a lightly
ﬂoured surface, cut the dough into four sections and very brieﬂy knead each
one. Keep the pieces you’re not using covered and, one at a time, roll out one
piece until it’s about 4mm thick. Cut out circles using a 7cm cutter. Save
all the o! -cuts in case you need to re-roll them. You’ll need 30-36 circles.
4 Lay a piece of marzipan on each circle of dough and add a small spoonful
of cherry mixture. Fold the circles in half, then bring the two points together
like a fortune cookie. Arrange them in the tin, around the edges with the
points facing in. Make a second, smaller circle, then, ﬁnally, ﬁll the centre.
Cover with buttered cling ﬁlm and leave for 1 hr.
5 Heat oven to 180C/160C fan/gas 4. Brush the top of the dough with the
egg and scatter with the sugar. Bake for 35-40 mins (turn the oven down
if the dough browns too much). Cool a little and eat warm. Can be frozen
once baked for 2 months. Wrap in foil and reheat from frozen in the oven.
PER SERVING 514 kcals • fat 14g • saturates 7g • carbs 79g • sugars 33g • fibre 5g • protein 12g • salt 0.4g
Serve this warm with clotted cream or crème
fraîche. Any leftovers can be reheated to enjoy
as a breakfast pastry.
SERVES 8 PREP 45 mins plus 2 hrs proving
COOK 45 mins MORE EFFORT V
G
Sour cherry & marzipan chrysanthemum
100g dried sour cherries
4 tbsp sloe gin or port (or
cherry juice)
2 tbsp cherry jam
200g marzipan (log
shaped is best)
1 egg, beaten
2 tbsp demerara sugar
for the dough
250ml milk
2 tbsp plain yogurt
1 tsp easy bake yeast
1 tbsp golden caster sugar
1 large egg
500g plain flour, plus
extra for dusting
75g butter, softened, plus
extra for the tin
you will need
7cm round cutter

Make Christmas memorable at robertwelch.com
The Art of Sharing

Shoot director MIRIAM NICE | Food stylist KATY GILHOOLY | Prop stylist TONIA SHUTTLEWORTH
christmas
58bbcgoodfood.comCHRISTMAS 2017
Think brownies aren’t fancy enough to eat at
Christmas? We’ve used the flavour of mulled
wine to make this dessert fun and festive,
so you can give it pride of place at the table.
See page 21 to see what it looks like as a dome.
SERVES 9 PREP 50 mins plus at least 4 hrs chilling
COOK 30 mins MORE EFFORT
2 x 500ml tubs vanilla
ice cream
for the brownies
100g dark chocolate
150g unsalted butter, plus
extra for the tin
200g light brown
muscavado sugar
1 large egg and 1 egg yolk
100ml red wine
50g cocoa powder
100g plain flour
pinch of nutmeg and
cloves
¼ tsp cinnamon
¼ tsp ginger
for the dome
200g dark chocolate
200g milk chocolate
spray oil
you will need
9 small balloons
for the butterscotch sauce
90g unsalted butter
150g light brown
muscavado sugar
150ml cream
½ tsp vanilla extract
pinch of sea salt
1 First, make the chocolate domes. Melt the chocolates in the microwave or
over a pan of simmering water, then leave to cool slightly. Meanwhile, blow
up the balloons to around the size of a honeydew melon. Sit the base of each
balloon in a glass and spray the top half with oil – this will ensure the
chocolate dome comes o! easily. One at a time, dip the sprayed end of the
balloon into the cooled melted chocolate, turning the balloon to get an even
coverage of chocolate. Sit the balloons chocolate half up in the glass. Repeat
the process with the remaining balloons then leave to chill in the fridge for
at least 4 hrs or overnight.
2 Next, make the brownies. Heat oven to 180C/160C fan/gas 4. Butter and
line the base of a 20 x 20cm baking tin with baking parchment. Melt
the chocolate in the microwave or in a glass bowl over a pan of simmering
water. Mix the ﬂour and cocoa powder together with the spices and a pinch
of salt, then set aside. Using an electric whisk, beat the butter and sugar
together until light and ﬂu! y, then whisk in the egg and yolk. Pour in melted
chocolate, wine and ﬂour mixture and whisk until just combined. Pour the
batter into the tin and bake for 15 mins until just set. Don’t worry if there’s
a wobble in the centre – it will set as they cool. Put in the fridge to ﬁrm up.
3 For the butterscotch sauce, melt the butter in a heavy-based saucepan
then tip in the sugar and cream, then whisk until well combined. Simmer
for 5 mins, whisking occasionally, then remove from the heat and whisk
in the vanilla and sea salt. Set aside to cool. All of these elements can be
made the day before and kept in the fridge.
4 To assemble, carefully pop each of the balloons with a pair of scissors,
unravelling the balloon so that you are left with a chocolate dome. Carefully
put them on a baking tray lined with baking parchment. Cut the brownies
into nine portions. Put a piece of brownie on each plate, top each with a ball
of ice cream, then top with a chocolate dome. Gently reheat the butterscotch
sauce. At the table, pour the hot sauce over the dome for extra pizazz, to
reveal the brownie inside.
PER SERVING 1,024 kcals • fat 64g • saturates 39g • carbs 95g • sugars 82g • fibre 6g • protein 12g • salt 0.3g
Mulled wine brownie surprise

Make Christmas memorable at robertwelch.com
The Art of Christmas
Master the art of Christmas, from the kitchen
to the table, with Robert Welch

60bbcgoodfood.comCHRISTMAS 2017
Photographs EMMA BOYNS | Portrait CLARA MOLDEN
hristmas food is such a production that it can be
easy to forget about the wine until the last minute.
You ﬁnd yourself doing an emergency booze aisle
run, but, somehow, you still never end up with
anything you want to drink. Or is that just me? Here, I’ve tried
to simplify the procedure, with high-street choices for di!erent
Christmas dishes. If you only buy one of these bottles, make
it the sparkling Limoux. Its lemony precision is good with
smoked salmon, but it’s also a great sparkling wine for any
occasion – and we all like the uplifting sound of corks
popping. But I hope you’ll enjoy some of the others, too.
Merry Christmas!
Our expert’s tips for perfect palate pleasers
@how_to_drink @planetvictoria
Victoria Moore’s
Food and wine
matching guide
BOXING DAY BUFFET
Finest Yarra Valley pinot noir
2016 Australia (£11, Tesco)
I’ve gone for a pricier red with
the leftovers than I did on the
big day because on Boxing Day,
the wine is more likely to be your
first drink (I’m assuming you’ll
hit Christmas dinner a few
glasses in). I love the red berry
bounce of pinot noir with a
cranberry-studded, chestnutty,
turkey spread. This Aussie
version has a mulberry-like
warmth and a sour cherry tang.
You’re
cooking/
there’s a
family row
raging…
everyone
needs a
refreshing
bottle of
inexpensive
white (or
two) in
the fridge
CHRISTMAS
DAY TURKEY
Finest GSM 2015
Australia (£8, Tesco)
The wine inside this
supermarket own-label is
made in McLaren Vale by
D’Arenberg, one of Australia’s
most respected producers.
A rich, warming blend of
grenache, syrah and mourvèdre,
it’s the wine equivalent of a
cuddly Christmas jumper. The
spicy berry flavours are great
with all the prunes and fruity
stu"ings on the table, too.

CHRISTMAS 2017bbcgoodfood.com61
How to choose champagne and sparkling wine
zGrandes Marques These are the
big names, like Louis Roederer, Veuve
Clicquot and Taittinger. You can
expect consistency of quality, and to
pay £30-40 a bottle, but each brand
has its own distinctive style. Choose
Pol Roger for understated elegance
and Bollinger for swagger. Christmas
price deals are released at the last
minute, so search online for the best.
zSupermarket champagne
Some of the best bargains are hiding
behind an unassuming supermarket
label. Go for one of the main lines,
not a brand with a made-up-sounding
name, intended for sale at ‘half price’.
My favourite is the Co-op’s Les
Pionniers (NV, £16.99 and vintage,
£25.99). Sainsbury’s own-label is
also excellent at this time of year.
zSparkling wine Prosecco has
become the lambrini of our days –
cheap, dilute and frothy. You’ll find
better value if you go for less
well-known regions. Try a crémant
de Limoux, or a crémant de Loire, or
a sparkling wine from South Africa.
Cava is also worth a shout. While
we’re all obsessed with prosecco,
it has quietly upped its game.
If you only
buy one
of these
bottles,
make
it the
sparkling
Limoux
– it’s great
for any
occasion
SQUASH &
SAGE TART
Peter Lehmann Art & Soul
Chardonnay 2014 Australia
(£9.99, Majestic)
A very bright, contemporary
chardonnay that tastes of toasted
cashew nuts, lemon blossom and
unripe peaches, while having an
unmistakably Aussie, sandy twang.
KITCHEN
EMERGENCIES
Exquisite Collection Touraine
Sauvignon Blanc 2016 France
(£5.49, Aldi) You’re cooking/there’s
a family row raging/friends have
popped round/you’re thirsty…
everyone needs to have a refreshing
bottle of inexpensive white (or two) in
the fridge. Here’s a breezy sauvignon
blanc that tastes of fresh cut grass,
green tomatoes and elderflowers.
Mix it with cassis to make a kir.
TRIFLE
Cream Sherry NV Spain (19.5%,
£6.99, Waitrose,)
A luscious explosion of dried nuts,
molasses and fruit, this sweet sherry
goes brilliantly with trifle, jammy
sponge cake, and Wensleydale
cheese. Even if you wouldn’t normally
touch cream sherry, I defy you not
to find a soft spot for this one.
SMOKED SALMON
Crémant de Limoux by Antech
NV France (£12.25, Berry Bros
& Rudd)
I’ll take a classy sparkling wine
over cheap champagne any
(maybe every?) day of the week.
From the French region of Limoux,
in the foothills of the Pyrenees,
this is made in the same way as
champagne, from chardonnay,
chenin blanc and mauzac. Sleek
and taut with a refreshing tang like
green apples with lemon curd.
VEGANS
Trois Pierres Costières de Nîmes
2016 France (£7.99, Waitrose) This
southern French red blend of syrah
and grenache tastes of burstingly
ripe mulberries, and is reminiscent
of the smell of lavender and sun on
stones. What makes it vegan? Some
wines are fined using albumen or
isinglass. This one isn’t. Don’t just
keep it for the vegans – it’s a
delicious all-rounder. Worth the full
price but watch out for special o#ers.
FOR SANTA
Quinta do Noval 10 Year Old Tawny
NV Portugal (£24.99, Waitrose)
‘A glass for Santa’ – aka a delicious
bottle secreted away and reserved
for quieter moments. This luscious
oak-aged port is spectacular – think
caramel, molten sultanas, brazil
nuts, and crystallised orange peel.
Great with hard cheeses such as
Manchego. Best drunk slightly
chilled, and will keep for one month.
GOOSE
Errazuriz Max Reserva Cabernet
Sauvignon 2014/2015 Chile (14%,
£12, Sainsbury’s; £12.99, Waitrose)
Fatty goose flesh is great with young
claret – the tannin in the wine
brings some punctuation to the
unctuousness of the meat. I’ve stuck
with a Bordeaux grape – cabernet
sauvignon – here, but flown to Chile
for a red that tastes of cassis, mace
and tobacco. Super.
BEEF
Château Jouanin 2012 Castillon
Côtes de Bordeaux, France (£8.99,
Co-op) Castillon is an area in
Bordeaux next to St Emilion. Its wines
have the same pleasing richness,
without the painful price tag. Here’s
a real find – a sumptuous blend of
merlot and fragrant cabernet franc
that will go beautifully with beef.
christmas

62bbcgoodfood.comCHRISTMAS 2017
Party
Small, perfectly formed and delicious, these recipes can all be
served in more than one way and will delight your friends and family
photographs TOM REGESTER
Good Food contributing editor Rosie Birkett is a food
writer and stylist. Her cookbook, A Lot on Her Plate,
is out now (£25, Hardie Grant). @rosiefoodie
starters
Caraway oatcakes with
stilton & damson jam

christmas
Buckwheat & spelt
chrain blinis
B
eing a cook can be making
a rod for your own back when
it comes to festivities – be it
Christmas, Easter, friends’
birthdays, or celebrations of any kind.
If like me, you’re the cook of the family
or friendship group, you’d better hammer
that wreath ﬁrmly in, as the chances
are you’ll end up with a revolving door
at this time of year, welcoming groups
large and small, and constantly needing
to have good things to feed them. Of
course, I wouldn’t have it any other way,
so here are some of my favourite things to
eat at Christmas. May the feasting begin!
CHRISTMAS 2017bbcgoodfood.com63

64bbcgoodfood.comCHRISTMAS 2017
1 Heat oven to 180C/160C fan/gas 4. Gently melt the
butter. In a bowl combine the oats, spelt ﬂour, salt,
baking powder, sugar and seeds. Pour in the melted
butter and stir to combine, coating all of the oats.
Add up to 80ml boiling water a little at a time, until
you have a dough that holds together.
2 Lightly dust a work surface with ﬂour and turn out
the dough, rolling out to 0.5cm thickness. Using a 5cm
round cutter, cut out your biscuits and place on a lined
baking tray. Bake for 20-25 mins, until crisp and golden,
then remove from the oven and cool on a wire rack. Can
be made one day ahead and kept in an airtight container.
To serve spread with butter and top with stilton and
a dollop of damson jam.
PER BISCUIT (20) 82 kcals • fat 4g • saturates 2g • carbs 9g • sugars 0.2g • fibre 1g •
protein 2g • salt 0.4g
1 Sift the buckwheat and spelt ﬂours into a bowl with 1
tsp salt and scatter over the yeast. Heat the milk and
yogurt very gently, until tepid, then whisk in the egg
yolks. Whisk this mixture into the ﬂour mix and leave
for 1 hr to ferment.
2 Whisk the egg whites to sti! peaks. Stir the
beetroot and horseradish purée through the
fermented batter, then lightly fold in the egg whites.
Leave for a further hour.
3 Heat the clariﬁed butter in a non-stick frying pan, then
add in dessertspoonfuls of blini mix. Fry for about 40
seconds, or until they naturally come away from the pan
when you shake it. They should pu! up, and you’ll need
to be careful when turning over as the middle might try
and escape a bit – I use a palette knife. Turn over and fry
for another 20-30 seconds, then transfer to kitchen
paper. Continue with the rest of the mix. Will freeze, when
cool, for up to 1 month.
4 When your blinis are done, top with the sour cream,
smoked trout, dill and roe, if using.
PER BLINI (40) 30 kcals • fat 1g • saturates 0.6g • carbs 3g • sugars 1g • fibre 0.3g •
protein 1g • salt 0.2g
Caraway oatcakes with stilton & damson jam
Buckwheat & spelt chrain blinis
These blinis are perfect for a party, because
they are bright pink and wonderfully light. I use
traditional buckwheat, along with spelt flour
for really fluffy blinis and yogurt to give them a
good sour flavour, which works nicely with the
smoked fish and dill. Make these ahead and
heat them up as a hassle-free party canapé or
plated as a starter. I love to serve them with
chilled shots of vodka or schnapps. They also
freeze really well.
MAKES about 35-40 blinis PREP 15 mins plus 2 hrs
resting COOK 15 mins MORE EFFORT
G
50g buckwheat flour
120g light spelt flour
7g fast action dried
yeast
125ml milk
200g natural yogurt
2 medium eggs,
separated
1 ready-to-eat beetroot,
blended with 30g
horseradish or 2 tbsp
chrain (beetroot and
horseradish purée)
20g clarified butter
soured cream, smoked
trout, dill and salmon
roe (optional) to serve
Cheese is such a staple at Christmas, it’s worth
going to the effort of making a biscuit for it that
you can keep in an airtight container and bust
out when friends appear at your table. I love
oatcakes, and lacing them with fragrant
caraway seeds brings another dimension to the
cheeseboard. Serve these as a final canapé at
a party or instead of a cheeseboard at dinner.
MAKES about 20 biscuits PREP 20 mins
COOK 25 mins EASY V
80g butter
100g jumbo rolled oats
100g normal oats
60g light spelt flour
1 tsp sea salt
1 tsp baking powder
½ tsp golden caster
sugar
1 tbsp caraway seeds
stilton & damson jam to
serve

christmas
CHRISTMAS 2017bbcgoodfood.com65
1 Mix the marinade ingredients together and marinate the venison for a
couple of hours in the fridge. Heat oven to 200C/180C fan/gas 6. For the
slaw: put the sprouts into a bowl and pour over the orange juice. Season with
salt and drizzle over some rapeseed oil. Using your hands, scrunch the
sprouts in the dressing for a few minutes to tenderise them. Grate in the
apple, allowing the juice to also dress the sprouts, then toss with the
remaining ingredients. Check for seasoning and add more rapeseed oil if you
think it needs it. It wants to be perfectly dressed, rather than greasy.
2 Heat a little rapeseed oil in a heavy-bottomed skillet or frying pan until
smoking hot, then add the venison and cook for 2-3 mins, until a caramelised
crust has formed on the underside. Flip it over and cook for another couple
of minutes, then seal any edges that haven’t had contact with the pan. Place
on a baking sheet and put in the oven for 5-6 mins, depending on how rare
you like it. Remove from the oven and allow to rest for at least 5 mins, then
slice. Spread some crème fraîche and horseradish over each plate and top
with venison. Serve slaw on the side and scatter with seeds, if using.
GOOD TO KNOW folate • vit c • iron • 1 of 5-a-day • good for you • gluten free
PER SERVING (4) 254 kcals • fat 11g • saturates 2g • carbs 9g • sugars 8g • fibre 5g • protein 26g • salt 0.3g
Venison is such a seasonal treat, Christmas is the
perfect excuse to cook it and treat your guests to its
rich and gamey flavours. This is super-quick to cook
and the resulting venison is incredibly tender, and
lifted by the nutty, citrussy sprout slaw. Serve this as
a dinner party starter, but it would also make a festive
light lunch.
SERVES 4-6 PREP 15 mins plus 2 hrs marinating COOK 25
mins EASY
400g venison loin
for the marinade
2 tbsp rapeseed oil
1 tbsp Worcestershire
sauce
2 juniper berries, crushed
2 sprigs rosemary, leaves
picked and chopped
½ tsp fino or balsamic
vinegar
for the slaw
200g Brussels sprouts,
finely shredded
juice and zest of ½ orange/
clementine
1 tbsp rapeseed oil, plus
extra for frying
1 green apple
bunch of parsley, finely
chopped
seeds from half
a pomegranate
crème fraîche mixed with
horseradish, to serve
1 tbsp pumpkin seeds,
toasted, to serve, if
you like
Seared venison with sprout & apple slaw

66bbcgoodfood.comCHRISTMAS 2017
Beetroot & blackberry cured salmon
A festive classic, curing your own salmon is well worth it for taste,
satisfaction and wow-factor. This version uses beetroot and berries to give
it a stunning pink-purple hue and slightly sweet flavour. Serve it plated as
a starter or on biscuits as a canapé .
SERVES 4-6 PREP 10 mins plus 3 days curing NO COOK EASY
800-1kg side of salmon, pin-boned
and scaled
for the cure
90g brown sugar
125g sea salt
80g blackberries or elderberries
2 raw beetroots, peeled and chopped
3 juniper berries, crushed
4 tbsp gin
for the herb coating
1 bunch of dill, finely chopped
6 white peppercorns, crushed
1 tbsp freshly grated horseradish
2 tbsp gin
1 In a food processor, combine the ingredients for the beetroot and berry
cure. Unravel some cling ﬁlm but keep it attached to the roll. Spoon a bit of
the cure on the cling ﬁlm then lay the salmon, skin-side down on top and
pack the rest of cure over the ﬂesh. Roll the ﬁsh tightly in cling ﬁlm to create
a package. Place the package in a shallow baking dish or shallow-sided tray
and lay another tray on top. Weigh the tray down with a couple a tins and
place in the fridge for two days turning the salmon over occasionally.
2 On the second day, remove the salmon from its wrapping and scrape o"
any excess cure. Gently rinse the remaining cure o" the salmon and pat dry
with kitchen towel. In a bowl, combine the chopped dill with the
peppercorns, horseradish and gin. Prepare another piece of cling ﬁlm for the
salmon and cover all over with the herb mix. Wrap the salmon up again as
before. Place in the baking tray, weigh it down and leave, at least, for another
eight hours. Remove the salmon from its wrapping and transfer to a board.
Finely slice and serve with sourdough crackers and pickles. Will keep in the
fridge for two-three days.
GOOD TO KNOW omega-3 • gluten free
PER SERVING (6) 396 kcals • fat 25g • saturates 5g • carbs 3g • sugars 3g • fibre 1g • protein 34g • salt 3.87g
1 Heat a piece of the butter in a frying pan. Once melted
and sizzling, add the shallots, thyme, peppercorns and
coriander seeds with a pinch of salt. Cook, stirring, for
3-4 mins, until the shallots begin to colour, then turn up
the heat slightly, add the livers and cinnamon and cook
for 3-4 mins. Splash in the madeira and bubble until
reduced by about half. Transfer to a bowl to cool and
grate over some fresh nutmeg.
2 Once cool, transfer the mix to a blender and blitz along
with the butter and Grand Marnier. Check for
seasoning, then pass through a ﬁne sieve. Pour into
ramekins or small bowls, leaving a gap for the cherry
topping, and place in the fridge to set.
3 To make the cherry glaze, very gently melt down 80g
of the cherry compote with the vinegar and a pinch of
salt. Allow to cool slightly, then top the patés with the
cherry mix. Return to the fridge to set for a couple more
hours. Can be made up to two days in advance.
4 To make the sourdough croutes, heat the oven to
180C/160C fan/gas 4. Toss your sourdough with a really
generous pinch of salt, a good drizzle of olive oil and the
thyme leaves. Roast in the oven for 15-20 mins, until
crisp and golden. The croutes can be made a day ahead
and kept in an airtight container. Let guests spread the
parfait over of the croutes and enjoy.
GOOD TO KNOW folate • iron
PER SERVING (10) 288 kcals • fat 12g • saturates 6g • carbs29g • sugars 8g • fibre 1g •
protein 12g • salt 1.1g
Duck liver parfait, cherry
compote & sourdough croutes
Nothing shouts Christmas to me like jars of rich,
slightly boozy parfait strewn across the table for people
to dip into. These smooth, creamy parfaits balance rich,
earthy duck liver with a hint of Grand Marnier and are
topped with morello cherry jam Serve smears on toast
as a canape or let people help themselves at a dinner
party or buffet.
MAKES two small jars, SERVES 10 as a canapé
PREP 20mins plus cooling and setting COOK 35 mins
EASY
100g butter, extra for
frying
3 shallots, f inely chopped
2 sprigs thyme, leaves
picked
½ tsp white peppercorns,
crushed
Pinch of coriander seeds,
crushed
400g duck livers, trimmed
of sinew and roughly
chopped
¼ tsp ground cinnamon
80ml madeira
1 tbsp Grand Marnier
freshly ground nutmeg and
ground black pepper
for the cherry glaze
80g morello cherry jam
1 tsp sherry vinegar
for the sourdough croutes
8 slices of sourdough, cut
into bite-sized pieces (if
making canap
és)
olive oil
sea salt
thyme leaves

christmas
CHRISTMAS 2017bbcgoodfood.com67

christmas
Shoot director and stylist SARAH BIRKS | Food stylist ROSIE BIRKETT
68bbcgoodfood.comCHRISTMAS 2017
1 Heat oven to 200C/180C fan/gas 6. Put the quail's eggs in a bowl of warm
tap water to get them used to the change in temperature. Then bring about
an inch of water to the boil in a saucepan and prepare a bowl with some iced
water. Gently lower the quails eggs into the boiling water and boil for 2 mins,
then drop them into the iced water. Leave them in there until chilled.
Carefully peel and set aside.
2 Toss the celeriac, apple, herbs and cheese together with the pumpkin
seeds, chilli ﬂakes and season. Combine the egg yolk with the Dijon and
stir into the celeriac mixture. Whisk the egg white to sti! peaks and fold into
the celeriac fritter mix.
3 Heat a little butter and rapeseed oil in a non-stick frying pan. Put two
desssertspoonfuls of fritter into the hot fat and fry for 1 min or until a
caramelised crust has formed. Turn carefully and cook for a further 2 mins.
Place on a lined baking sheet and bake for 5 mins. Remove from the oven and
allow to settle on the sheet for a couple of mins. Dress the parsley and red
onion with the vinegar and rapeseed oil. Divide between plates and top with
the quail's eggs and celery salt. Serve with the parsley salad.
GOOD TO KNOW calcium • folate • vit c • 1 of 5-a-day • gluten free
PER SERVING (4) 311 kcals • fat 24g • saturates 8g • carbs 6g • sugars 4g • fibre 5g • protein14g • salt 1.36g
Celeriac & comté fritters
I’m going to confess, I’m rather obsessed with
celeriac. It has such an interesting, elegantly
savoury flavour. Combined with nutty, melty
comté and crunchy pumpkin seeds, these little
patties are irresistible and satisfying as either
a starter or light lunch or supper.
SERVES 2-4 PREP 25 mins COOK 15 mins
MORE EFFORT
4 quail's eggs
200g celeriac, peeled and
coarsely grated
1 green apple, grated
1 tbsp tarragon or chervil,
roughly chopped
6 sage leaves, chopped
100g comté cheese,
grated
1 tbsp pumpkin seeds
2 eggs, separated
1 tsp Dijon mustard
pinch of chilli flakes
1 tbsp rapeseed oil, plus
extra for frying
1 tbsp butter
bunch of parsley, leaves
picked
½ red onion
white wine vinegar
celery salt

Good Food contributing editor Diana Henry is an
award-winning food writer. Every month she creates
exclusive recipes using seasonal ingredients. Her
tenth book, Simple (£25, Mitchell Beazley), is out now.
@DianaHenryFood
DIANA HENRY’S
recipes DIANA HENRY photographs PETER CASSIDY
Break away from tradition and embrace the Swedish art of hygge this
Christmas with a comforting menu of sharing dishes for friends
I
t started to snow on the drive into Copenhagen
from the airport. I’d never visited Denmark
before. For years, I’d dreamt of spending
Christmas in Scandinavia and then, that year,
I thought ‘just do it’.
Candles in the windows of the apartments by
the hotel created squares of soft light. Much has
been said – and written – about ‘hygge’, the
Scandinavian concept of cosiness (though that
doesn’t quite translate the word, it’s also about
a sense of wintry well-being and togetherness).
As I looked through the white ﬂakes at the glowing
windows it all seemed the epitome of ‘hygge’ to me.
I felt completely at home.
We arrived so late – because of the snow – that
most restaurants were closed so room service was
our only option. But what room service! A tray of
roast pork, pickled prunes, rye bread and sweet-
sour cucumber was delivered, along with Danish
beer. I’d read a lot about the food of Scandinavia –
and cooked it often (I ﬁrst made gravadlax when I
was 14) – but eating the food of a particular country
is di!erent when you’re actually there. You pick up
nuances in ﬂavour, you acquire new tastes (in
Copenhagen I fell in love with cardamom). Over
the next few days, we had lots of traditional dishes,
open sandwiches (I remember the one with rare
roast beef, horseradish cream and tobacco-
coloured fried onions), Christmas fruit breads
and lots of glögg (the glögg had plump raisins in
it, to be retrieved with a spoon once you’d drunk
the booze).
Christmas Eve is when the Danish Christmas
meal is served; there it means roast duck with
prunes and apples, caramelised potatoes and red
cabbage, then creamy rice pudding with almonds
and cherry sauce. In Sweden – the next stop on our
Scandi Christmas trip – the Christmas Eve meal is
a smorgasbord of cold and hot dishes, gravadlax
and all manner of herring, Jansson’s Temptation (a
gratin of potatoes and sweet cured Scandinavian
anchovies), an egg and anchovy salad (gubbröra),
meatballs with lingonberries and glazed
Christmas ham. It’s a feast out of a fairy tale.
I have no Scandi blood but, just out of a sheer
love of all things Northern, I do a Scandinavian
Christmas Eve meal every year now (I’ve often
transported it to the homes of friends, hitting the
motorway with the car boot full of meatballs and
beets). It’s not just that the Scandinavian
Christmas cannon o!ers so many simple dishes,
it’s that it’s so di!erent from our own Christmas
Day fare, so a perfect way to begin the celebrations.
The menu below is easy, and very hygge. If you
don’t want to start with oysters (they’re expensive,
though it is Christmas) serve shop-bought pickled
herring. Ocado sell Scandinavian cheeses if
you want another course (Västerbotten is my
favourite. And don’t forget the crispbread).
Glögg isn’t obligatory, but aquavit is. It’s often
said that good food is the Scandinavian
antidote to darkness. That’s worth
remembering beyond Christmas too.
God Jul! (Merry Christmas!)
Oysters with apple &
horseradish dressing
Gratin of fresh
& smoked salmon,
beetroot, potatoes
& dill
Maidens in
the mist
70bbcgoodfood.comCHRISTMAS 2017
MENU
FOR EIGHT
Scandi sharing

Oysters with apple &
horseradish dressing, p72
CHRISTMAS 2017bbcgoodfood.com71
christmas

1 Mix the vinegar and shallots for the dressing in a small bowl and leave this to sit, covered,
for an hour or so, so that the shallots can infuse the vinegar. Add all the other ingredients,
stir and put into a serving bowl.
2 Shuck the oysters – make sure you have an oyster knife; don’t try to do this with a regular
kitchen knife. Rinse the oysters under cold running water. Throw away any that are open
and don’t close if you tap them against the side of the sink. Place an oyster rounded-side up
on a work surface. Grip the oyster with a tea towel to help protect your hand, leaving the
narrow hinged end exposed. Place the tip of the knife between the top and bottom shells
just next to the hinge. Carefully push it into the shell, twisting and wiggling the knife tip, to
release the top shell. At ﬁrst, it may seem like you aren’t getting there, but keep going with
gentle pressure until the shell pops open. Try to keep the oyster level, so the delicious liquor
(the briny, salty sea water) stays inside the deeper bottom shell.
3 Wipe your knife, then pry open the shell by inserting the knife tip in a few other spots,
twisting it to release the shell completely. Keeping the oyster level, run your knife along the
inside of the upper shell to cut the muscle that attaches the oyster to it. Remove the top
shell. Run your knife along the inside of the lower shell and gently cut the oyster free. Leave
the oyster nestled in its shell. (If you open an oyster that has a strong, sulphurous smell,
chuck it out: it’s dead.)
4 Transfer the oyster in its bottom shell to a bed of crushed ice or rock salt that will keep
the shell level, while you repeat the process with the remaining oysters. Serve immediately
with the dressing; each person should use about
1
/4 tsp of the dressing for each oyster (You
can dress each one in advance yourself if you prefer and add a dill sprig to the tops).
GOOD TO KNOW gluten free
PER SERVING (8) 74 kcals • fat 6g • saturates 0.4g • carbs 2g • sugars 1g • fibre 0.4g • protein 3g • salt 0.4g
1 Using a sharp knife, cut the salmon into slices about
1
/2 cm thick (if there is skin on your
salmon, leave it behind as you cut each slice). Tear the smoked salmon into pieces.
2
Cut the potatoes into wafer thin slices as if you were making Dauphinoise potatoes. It’s
best (and certainly quickest) to do this with a mandoline.
3 Heat oven to 180C/160C fan/gas 4 and put in a baking sheet to heat up. Mix the creams
and the milk in a large saucepan, and bring to just under the boil. Add the potatoes and
cook gently for 5 mins, carefully turning the potatoes over from time to time. Cut the
beets into slices about 2mm thick.
4 Season the potatoes and cream and butter a baking dish – mine was about 22 x 30cm.
Spoon half of the potatoes into the dish and spread them out. Put half the beetroot on top
of that, then half the ﬁsh; season and add half the dill. Now add the rest of the beetroot and
ﬁsh, again seasoning and adding the dill. Spoon the rest of the potatoes on top. You don’t
need to arrange the top layer of potatoes nicely unless you really want to – on Christmas
Eve I can think of more urgent things to do.
5 Bake for 1 hr, or until the potatoes are completely tender and the top is bubbling, it
may need an additional 10 mins. Serve with a green salad or, if you want something
more comforting, cabbage.
GOOD TO KNOW omega-3 • gluten free
PER SERVING (8) 641 kcals • fat 49g • saturates 25g • carbs 25g • sugars 8g • fibre 3g • protein 24g • salt 1.01g
Oysters with apple & horseradish dressing
There’s instructions for shucking the
oysters in the recipe, but you could ask
your fishmonger to do this for you on
the day you need them.
SERVES 8 PREP 5 mins plus shucking and
marinating MORE EFFORT
24 fresh oysters (3 oysters each)
crushed ice or rock salt
for the dressing
3 tbsp white wine vinegar
2 tbsp f inely chopped shallots
1 tsp honey
4 tbsp rapeseed oil
2 tbsp finely chopped apple flesh (a
sharp-tasting variety is best)
1
1
/2 tbsp freshly grated horseradish
1 tsp roughly crushed white peppercorns
Gratin of fresh & smoked salmon, beetroot, potatoes & dill
SERVES 8 PREP 25 mins
COOK 1hr 25 mins EASY
500-600g piece salmon fillet
200g smoked salmon
850g Maris Piper potatoes, peeled
475ml double cream
175ml soured cream
100ml whole milk
450g cooked beetroot
butter, for the dish
20g dill, roughly chopped
green salad or cabbage, to serve
72bbcgoodfood.comCHRISTMAS 2017

Gratin of fresh
smoked salmon,
beetroot, potatoes
and dill
CHRISTMAS 2017bbcgoodfood.com73
christmas

Also called ‘peasant girls in a
veil’ (I think the ‘veil’ or ‘mist’
refers to the clouds of cream)
this couldn’t be simpler, which
is exactly what you want on
Christmas Eve. If it’s hard to
find rye bread, just double
the quantity of brown
breadcrumbs, though rye has a
lovely earthy flavour. Taste as
you make this – it’s important
that the apples aren’t too sweet
(they should contrast with the
cream and the breadcrumbs).
If you don’t like cardamom,
just leave it out.
SERVES 8 PREP 10 mins
COOK 40 mins plus cooling
EASY V
4 cooking apples
6 tbsp caster sugar
50g unsalted butter
100g brown breadcrumbs
100g soft light brown sugar
1
/2 tsp cinnamon
ground cardamom from
8
cardamom pods
100g rye breadcrumbs
500ml whipping cream
5 tbsp icing sugar (or add to
taste)
good squeeze of lemon
2 tbsp aquavit (optional), or to
taste
2 tbsp blanched hazelnuts,
halved and toasted
1Peel and core the apples and cut the ﬂesh
into chunks. Put these in a large saucepan
with the caster sugar and 3 tbsp water and
cook over a gentle heat until the apples are
completely tender. Stir every so often and
mash the fruit down roughly with the back
of a wooden spoon. The ﬁnished purée
shouldn’t be too wet – if it is, simmer it over
a low heat until it reduces and loses some of
its moisture.
2 Check the apples for sweetness – I prefer it
not too sweet as it is being mixed with sweet
cream and breadcrumbs – and tip into a bowl
to cool. In Scandinavia, the stewed apples are
usually puréed until smooth, but I prefer
them chunky.
3 Melt half the butter in a frying pan and add
the brown breadcrumbs and half the brown
sugar. Sauté, stirring constantly, over a
medium heat until the breadcrumbs are
golden. Add half the cinnamon and half the
cardamom and continue to cook for about
1 min. Spread out on a tray – it cools quicker
this way – and leave until it’s room
temperature. Do the same with the rye
breadcrumbs, then mix the breadcrumbs
together in a bowl.
4 Whip the cream, adding the icing sugar
and the lemon (add the lemon before the
cream is too thick as the acid in the lemon
has a thickening e" ect). If you are going to
add the aquavit, do it once the cream has
been whipped.
5 Layer the apples, breadcrumbs and whipped
cream in a glass bowl – so you can see the
layers – starting with the stewed apples and
ending with a layer of cream. Scatter over the
hazelnuts just before serving.
PER SERVING (8) 534 kcals • fat 33g • saturates 19g • carbs 53g •
sugars 43g • fibre 3g • protein 4g • salt 0.4g
Shoot director CHERRY FERMOR | Food stylist JACK SARGESON
Stylist TONIA SHUTTLEWORTH
next month
Diana’s recipes for veggie sides
CHRISTMAS 2017bbcgoodfood.com75
christmas
Maidens in the mist

Dad’s in charge! No food and grizzly baby.
#SmallWins
Great Taste. No Junk.

christmas
CHRISTMAS 2017bbcgoodfood.com77
A
whole roast duck is often a thing of beauty…
until you carve into it and realise the thigh meat is
beautifully tender and melting but the breast meat
is completely overcooked. For me, I feel you need
to find that perfect compromise, so I have created this recipe to
keep as much moisture in the breast meat, while cooking the
thigh meat long enough. Bon appétit!
Follow BBC chef Raymond Blanc’s steps
to the perfect alternative Christmas roast
photographs TOM REGESTER
RAYMOND BLANC’S
Three-ingredient
Raymond Blanc is chef-patron of Belmond Le
Manoir, which has held two Michelin stars for over
30 years. See p176 for our exclusive GFEatsOut
event at Le Manoir @raymond_blanc

Shoot director MARTIN TOPPING | Food stylist ADAM JOHNSON
78bbcgoodfood.comCHRISTMAS 2017
Orange marmalade
glazed roast duck
1 oven-ready duck, about 1kg
2 oranges, halved
60g Seville orange marmalade
GOOD TO KNOW vit c • gluten free
PER SERVING 845 kcals • fat 71g • saturates 21g • carbs 15g
• sugars 15g • fibre 1g • protein 37g • salt 0.5g
SERVES4PREP5 minsCOOK40 mins EASY
8 Carve by cutting the leg and thigh away,
then separating the leg from the thigh.
Carve slices of breast and serve with the
oranges wedges to squeeze over..
5 Meanwhile, cut both oranges in half, then
cut 4 wedges from half an orange. Heat a
small frying pan over a medium heat, then
cook the orange wedges in the dry pan for
1 min on each side to lightly caramelise.
2 Heat oven to 240C/220C fan/gas 9.
Lightly score the skin on the duck all over,
and make a deep cut from inside the body
into each leg.
7 After 15 mins of roasting, turn the duck
over and brush the marmalade glaze over
and continue to roast for a ﬁnal 10 mins.
Rest for 20 mins.
4 Turn the duck breast-side down, then
transfer the pan to the oven and cook for
5 mins. Drain the fat from the pan, keep the
duck breast-side down, and continue to
roast for 10 mins.
1 Expose and cut out the wishbone. This
makes the duck easier to carve once
cooked. A butcher can do this for you.
Remove the orange wedges from the pan
and set aside. Squeeze the juice from the
remaining orange halves into the hot pan
and reduce by half. Add the marmalade,
take o! the heat and stir together.
3 Season the duck well. Heat an ovenproof
frying pan over a low heat. Hold the duck
on it’s side using tongs and sizzle for 10
mins, until browned. Turn and cook on
the other side for 10 mins more.
Making a deep cut inside the body into
each leg helps them cook quicker.
of being together as a family and enjoying food like this

christmas
CHRISTMAS 2017bbcgoodfood.com79
&
•
in Great Milton, Oxfordshire. There is a wide range of seasonal courses
to choose from, enabling you a hands-on opportunity to create beautiful
and imaginative cuisine. For more information or to book a place on a
course, call 01844 278881 or visit belmond.com/lemanoir.
•Raymond will be at the BBC Good Food Show in Birmingham
(30 Nov-3 Dec) see p176 for details.
Browning
the duck slowly
in the pan before
roasting is key
to cooking
it evenly

&
For more of John’s recipes, visit
See John cooking at the BBC Good
visit bbcgoodfoodshow.com
for tickets.
1 Finely grate the coconut, then toast slowly in a wok,
stirring until evenly dark brown (it will start to smell very
strong, but it will work a treat). While it’s still warm, pound
to a paste with the sunﬂower oil using a pestle and mortar
until it looks like smooth peanut butter. Set aside.
2 Finely grate or pound the ginger and garlic together using
a pestle and mortar. Make a loose curry paste by adding
150ml water to the curry powder. Heat the oil in the wok
until it’s just starting to smoke, then throw in the curry
leaves, cinnamon stick, star anise, cardamom pods and
cloves and cook for 1 min until fragrant. Add the shallots
and ginger and garlic paste, cook for around 7 mins until
softened and starting to brown, then add the curry powder
paste. This is the most important part of making the curry.
Ideally, cook over a very low heat and wait until the oil
separates and bubbles over the paste. Scrape the bottom of
the pan occasionally to remove the crust.
3 When the oil has come to the top, add the tamarind paste,
pineapple and sugar. Pour in the coconut milk. When the
mixture starts boiling, add the prawns and return to the boil,
then stir through the toasted coconut. Season the curry with
salt, scatter over the coriander and serve with rice.
GOOD TO KNOW fibre • iron • 1 of 5-a-day
PER SERVING (8) 380 kcals • fat 28g • saturates 13g • carbs 20g • sugars 15g • fibre 6g •
protein 10g • salt 0.4g
W
ith so much traditional food over the main days of
Christmas, I look further afield for inspiration when
feeding friends over the holidays. This curry ticks every
box – it’s got the luxury of big juicy prawns and the
richness that you get from cooking with coconut, but the spicing is
mellow enough for everyone to enjoy and it’s all made in one wok.
One-pan curry
to feed a crowd
TheBBC MasterChef judge rustles up this fragrant Malaysian
curry, perfect for sharing with friends during the party season
photograph EMMA BOYNS
Penang prawn & pineapple curry
This Penang curry was taught to me by a lovely lady after a
morning of eating the islands’ fantastic street food. Her curry
was just pineapple, but I’ve added a prawns to make it special.
The toasted coconut, known as kerisik, is what makes this
recipe, so please don’t skimp on that step.
SERVES 8 PREP 25 mins COOK 40 mins EASY G
for the toasted coconut
100g fresh coconut flesh
2 tsp sunflower oil
for the curry
thumb-sizedpiece ginger, peeled
6 garlic cloves, peeled
50g mild curry powder
100ml sunflower oil
7 curry leaves
1 cinnamon stick
1 star anise
3 cardamom pods
6 cloves
6 shallots, thinly sliced lengthways
3 tbsp tamarind paste
1 pineapple, peeled, cored and cut
into chunks
1 tbsp palm sugar or soft brown
sugar
400ml can full-fat thick coconut
milk
24 large raw king prawns, peeled
handful coriander leaves and
cooked white or brown rice,
to serve
JOHN TORODE’S
John’s latest series on the Good Food channel,
John Torode’s Asia, continues on weekdays at
9pm until 10 November. @JohnTorode1
Shoot director CHERRY FERMOR | Food stylist SOPHIE GODWIN | Stylist FAYE WEARS
80bbcgoodfood.comCHRISTMAS 2017

CHRISTMAS 2017bbcgoodfood.com81
christmas

82bbcgoodfood.comCHRISTMAS 2017
Good Food contributing editor Tom Kerridge is a regular BBC
presenter and chef-owner of The Hand & Flowers, The Coach
and new ventureThe Butcher’s Tap – all in Marlow, Bucks. His
latest book, Tom Kerridge’s Dopamine Diet (£20, Absolute
Press), is out now. @ChefTomKerridge
Baked potato skins with
brie & truffle, p84
Pickled red cabbage with
walnuts & apple, p84

christmas
CHRISTMAS 2017bbcgoodfood.com83
TOM KERRIDGE’S
Boxing
BBC chef Tom Kerridge pulls
no punches with his clever
Boxing Day spread for friends,
including a knockout sausage roll
photographsPETER CASSIDY
Toulouse sausage
roll, p84
clever

Shoor director CHERRY FERMOR | Food stylist JACK SARGESON | Prop stylist TONIA SHUTTLEWORTH
84bbcgoodfood.comCHRISTMAS 2017
1 Tip the cabbage and red onion into a bowl and season with 2 tsp sea
salt, then toss together. Set aside for to cure for 20 mins.
2 Meanwhile, pour 200ml water into a saucepan and add the chilli,
juniper, allspice, vinegar and sugar, then bring to the boil. Tip the cured
cabbage into a colander and rinse once under cold water to remove any
excess salt. Pack into a large, clean container and pour over the warmed
spiced pickling liquid. Put on the lid and leave in the fridge until needed.
Can be made up to a week ahead.
3 When you are ready to serve, drain the pickling liquid from the cabbage
and discard the dried chilli. Bring up to room temperature, then stir
through the nuts, dill and sliced apple. Spoon the salad into a large salad
bowl to serve.
GOOD TO KNOW vit c • 1 of 5-a-day • gluten free
PER SERVING 116 kcals • fat 7g • saturates 1g • carbs 8g • sugars 8g • fibre 3g • protein 3g • salt 0.5g
1 Heat oven to 180C/160C fan/gas 6. Put the potatoes in a large roasting tin
and drizzle with the melted butter. Roast for 30 mins or until they start to
crisp up and become golden brown.
2 Scatter the brie and thyme over the wedges and return to the oven for
another 15 mins until molten and bubbling. Remove the cheesy potatoes
from the oven, drizzle with tru!e oil and ﬁnish the dish with loads of grated
tru!e, if you can get your hands on some.
GOOD TO KNOW gluten free
PER SERVING 210 kcals • fat 10g • saturates 6g • carbs 24g • sugars 1g • fibre 3g • protein 6g • salt 0.3g
1To make the ﬁlling, tip all the ingredients into a large bowl and season
generously with salt. Combine everything together with your hands. Lay a
large sheet of cling ﬁlm on your work surface, tip the ﬁlling on top, and shape
into a 8cm-thick log. Roll up tightly in the cling ﬁlm. Chill in the fridge for
3 hrs or overnight to ﬁrm up the mixture and allow the ﬂavours develop.
2Put the sheet of pastry on a ﬂoured surface, sprinkle the top with
a little extra ﬂour, then roll out the pastry – it should be bigger by about
a quarter. Brush all over with some of the beaten egg. Lie the sausage on
one half of the pastr, leaving a gap of about 5cm. Fold the long side of the
pastry over the top and line up the edges. You may need to adjust the position
of the ﬁlling to get it just right. Crimp the edge to seal it together, then
transfer to a baking sheet lined with baking parchment. Brush all over with
the beaten egg and chill in the fridge for 20 mins. Can be frozen unbaked for
up to one month.
3Heat oven to 210C/190C fan/gas 7. Brush with more egg, then score the
pastry all over with little slashes. Lightly press the thyme leaves and black
mustard seeds into the top of the pastry. Bake for 25 mins. Turn oven down
to 180C/160C fan/gas 4 and bake for another 20 mins until golden brown
and the base of the pastry is cooked and crispy. Remove from the oven and
leave to cool on a wire rack set over a baking tray for 20 mins before serving.
PER SERVING 397 kcals • fat 25g • saturates 10g • carbs 16g • sugars 1g • fibre 2g • protein 26g • salt 1.2g
Toulouse sausage roll
There’s nothing better than a freshly baked sausage
roll, with the flaky pastry and comforting meaty filling,
and I also love the punchy kick of a Toulouse sausage.
I’ve combined the best of both in this recipe, and made it
more of a main event by going large and turning it into
a kind of sausage Wellington.
SERVES 10 PREP 35 mins plus at least 3 hrs chilling
COOK45 mins EASY
G
320g all-butter pu" pastry
sheet
plain flour, for dusting
3 large egg yolks, beaten
2 tsp thyme leaves
2 tsp black mustard seeds
for the filling
1kg fatty pork mince
200g unsmoked streaky
bacon, very finely
chopped or minced
2 ½ tsp cracked black
pepper (use a pestle
and mortar)
1 ½ tsp muscovado sugar
½ tsp ground mace
5 garlic cloves, grated
1 tsp sweet paprika
100g fresh breadcrumbs
small handful each sage
leaves and parsley,
chopped
I always pickle a big batch of red cabbage a week or
so before Christmas to enjoy over the festive season.
I prefer it to braised red cabbage with the main meal,
and it can easily be turned into a beautiful winter
salad like this, which works really well with cold cuts
and sausage rolls.
SERVES 10 PREP 25 mins COOK 5 mins EASY V
1 small red cabbage,
quartered, cored and
finely shredded (with
a mandoline, if you can)
2 red onions, finely sliced
(with a mandoline, if you
can)
1 dried red chilli
2 juniper berries
2 allspice berries
200ml red wine vinegar
75g demerara sugar
100g walnut halves,
toasted and lightly
crushed with a pestle
and mortar
1 small pack dill, chopped
3 Granny Smith apples,
skin on, quartered, cored
and sliced
This recipe is also a great way to use up left over roast
potatoes on Boxing Day. The truffle is optional, but
it is Christmas.
SERVES 10 PREP 5 mins COOK 45 mins EASY
5 large jacket potatoes,
cooked, cooled and cut
into wedges, or 10 large
roast potatoes from
Christmas day, cut in half
50g butter, melted
150g ripe brie, diced
3 tsp picked thyme leaves
drizzle of tru%le oil, to serve
(optional)
fresh tru%le shavings
(available from Waitrose),
to serve (optional)
Pickled red cabbage with walnuts & apple
Baked potato skins with brie & tru!e

christmas
CHRISTMAS 2017bbcgoodfood.com85
White chocolate triﬂe
Trifle is a classic dessert at this time of year,
and this white chocolate custard and passion
fruit combination is really something special.
SERVES 10 PREP 35 mins plus overnight chilling
COOK 15 mins MORE EFFORT V
1 x lemon drizzle cake (about 350g)
120ml white rum
8 passion fruit, pulp removed
50g coconut shavings, toasted
for the white chocolate custard
375ml whole milk
125ml double cream
50g golden caster sugar
350g white chocolate, plus extra to serve
7 large egg yolks
for the vanilla cream
600ml double cream
3 vanilla pods, seeds only
50g caster sugar
2 limes, zested
1 To make the custard, put the milk, cream and caster sugar in a saucepan
and bring to the boil. Meanwhile, set a glass bowl over a pan of gently
simmering water. Snap the white chocolate into the bowl and leave to melt.
Put the egg yolks in a separate bowl.
2 Once the cream mixture is up to the boil, pour into the bowl with the yolks,
whisking continually. Return the mixture to the pan and cook over a gentle
heat, whisking until the mixture reaches 85C on a digital thermometer, or
the custard has thickened enough to coat the back of a spoon and you can
draw a line through it with your ﬁngertip. Pour the custard through a sieve
into the melted chocolate and quickly whisk to combine. Pour the white
custard into a bowl, cover with cling ﬁlm and chill in the fridge overnight.
3 The next day, crumble the cake into the bottom of a triﬂe bowl or
individual glasses and pour over the rum and half the passion fruit pulp.
Leave to soak for 10 mins, then spoon over the white chocolate custard.
Put in the fridge while you whisk the cream.
4 Whisk the cream, vanilla, sugar and lime zest to soft peaks, then spoon
into a piping bag with a star nozzle. Pipe on top of the custard, then top with
the remaining passion fruit, coconut and a grating of white chocolate. Chill
until needed. Can be made a day ahead and decorated just before serving.
PER SERVING 864 kcals • fat 64g • saturates 37g • carbs 54g • sugars 48g • fibre 3g • protein 9g • salt 0.4g

ways to
decorate
3
Chrıstmas cake
your way
Fruitcake, much as we love it, has taken a back seat for Christmas
this year – in 2017, the sponge rules. Ours is ﬂavoured with orange,
layered with cranberry compote and covered with a white chocolate
cream cheese frosting. This gorgeous cake can be iced in di!erent
ways, so pick your favourite
recipe CASSIE BEST photographs MYLES NEW
Make this recipe suit you
The cakes for this recipe are not di"cult to
make, though they are softer than some
sponges, so handle them carefully. Each cake
pictured here uses four sponges, but there is
nothing to stop you using half the recipe and
only making two. You won’t get the same height,
but you’ll still have an amazing looking cake.
This cake has a white chocolate and cream
cheese frosting so you can’t decorate it days
in advance as you would a fondant iced cake,
otherwise the meringues and sweets will soften.
We kept ours for three days in a fridge after we
had ﬁrst cut it and it still tasted and looked good,
but the meringues were tender rather than crisp.
Turn to page 92 for three ways to decorate –
golden snowﬂake & meringue naked cake, candy
cane explosion cake and frosty
icicle cake.
86bbcgoodfood.comCHRISTMAS 2017

Shop-
bought
meringues look
homemade with a
drizzle of melted
chocolate
Add
sparkle with
gold leaf (look out
for books of gold leaf
in the supermarket)
or edible gold
spray
Make these
stars with fondant
icing, or use Christmas
tree decorations (just
remember to remove
before serving!)
make
our cover
recipe
christmas
CHRISTMAS 2017bbcgoodfood.com87
Golden snowflake & meringue naked cake, p92

Add
the sweets
no more than a
few hours before
serving the cake
Candy
canes come
in peppermint and
fruit flavours
– choose your
favourite
Use
crushed candy
canes to cover
the bottom of
the cake
Candy cane explosion cake, p92
88bbcgoodfood.comCHRISTMAS 2017

Make
your own
meringues or buy
ready made
A
selection of
white and silver
sprinkles will
create a sparkly,
snowy e!ect
The
meringue
decorations can be
made up to five
days ahead
christmas
Frosty icicle cake, p92
CHRISTMAS 2017bbcgoodfood.com89

OUR NEW, LUXURIOUSLY TEMPTING BISCUITS ARE IN TESCO AND SAINSBURY’S NOW
HOW MUCH YOU’LL LOVE THE
INDULGENCE OF CHEWY CARAMEL,
RAISINS AND HAZELNUTS
IN SMOOTH MILK CHOCOLATE.
HOW MUCH YOU’LL LOVE
ENJOYING IT WITH
YOUR BEST FRIEND.

CHRISTMAS 2017bbcgoodfood.com91
christmas
Shoot director MARTIN TOPPING | Food stylist JULIET SEAR | Stylist TONY HUTCHINSON
Meringue kisses & icicles
If you prefer, you can buy mini meringues and spray
them gold or silver. Serve any extras when you slice
the cake. Bear in mind that some food colour changes
colour when it is cooked so your reds might turn pink.
MAKES about 25 mini meringues PREP 30 mins
COOK 1 hr 50 mins MORE EFFORT
2 egg whites
200g white caster sugar
decoration, depending on the final cake you have
chosen
red food colouring paste
50g dark chocolate, melted
edible glitter (available from cakecraftcompany.com) or
lustre powder (optional)
1 Heat oven to 120C/100C fan/gas
1
/2. Line two-three
baking sheets with parchment. Beat the egg whites until
the
y are foamy and doubled in size. Add the sugar, 1 tbsp
at a time, while you continue to whisk. The meringue
will become thick and glossy and should hold up in sti!
peaks on the beaters when it is ready.
2 For the meringue kisses, ﬁt a disposable piping bag
with a 1cm round or star nozzle. Hold it vertically to the
baking sheet and gently squeeze, pulling the bag up and
away to make a peak. If you are making the frosty icicle
cake, make some meringue dots as well.
3 For colour-striped meringues, ﬁt a disposable piping
bag with a round nozzle, paint red food colouring paste
in stripes onto the inside of the bag, then ﬁll with
meringue and pipe as before. Bake for 1 hr. Once cool,
you can drizzle some of the meringues with melted
chocolate and sprinkle with edible glitter or lustre
powder, if you like.
4 For the icicles and snowﬂakes, scoop the meringue
into a disposable piping bag and snip o! a tiny opening.
Pipe spiky icicle shapes onto the trays, making them
thicker one end and thin at the other. Pipe crossed lines
to make snowﬂakes. Bake for 50 mins, then leave to cool
on the tray for a few mins, then carefully loosen them o!
the parchment. Sprinkle with edible glitter or lustre
powder, if you like. If left to cool completely, they may
stick and break when you try to lift them o! . If you are
storing these, leave to cool completely, then layer in an
airtight container between pieces of baking parchment.
White chocolate, orange
& cranberry cake
You will need a 20cm cake board. If you don’t want to make the cranberry
compote, then use a cherry compote or jam instead.
SERVES 20-22 PREP 2 hrs plus cooling COOK 1 hr 5 mins
MORE EFFORTV
Gsponges only
300g salted butter,
chopped, plus extra
for the tin
200g white chocolate,
finely chopped
500g plain flour
4 tsp baking powder
1 tsp bicarbonate of
soda
500g white caster sugar
300ml natural yogurt
4 tsp vanilla extract
1 large orange, zested
and juiced
6 large eggs
4 tbsp milk
for the compote
200g cranberries
150g white caster sugar
for the icing
200g white chocolate,
finely chopped
500g salted butter,
softened
750g icing sugar, sifted
if lumpy
280g cream cheese
1 Heat oven to 180C/160C fan/gas 4. Rub a little butter over the base and
sides of two 20cm cake tins (use cake tins rather than sandwich tins as the
higher sides work better), then line the base and sides with baking
parchment. Melt 150g butter with 100g of the chocolate in a bowl set over
a small saucepan of gently simmering water – make sure the base of the
bowl doesn’t touch the water. Stir the butter and chocolate every min or so
until it has melted. Set aside to cool a little.
2 Meanwhile, measure 250g ﬂour, 2 tsp baking powder,
1
/2 tsp bicarb and
250g sugar in a large bowl. Make a well in the middle and add 150g yogurt,
2 tsp v
anilla extract, the orange zest and juice, 3 eggs and 2 tbsp milk. Whisk
everything together, then stir in the melted butter and chocolate. When the
cake mixture is smooth (this makes a very wet pourable batter), divide it
equally between the two cake tins. Bake on the middle shelf for 25-30 mins,
they will look golden and evenly risen when cooked. Check they are done by
pushing a skewer into the centre of the cakes – it should come out clean. If
there is any wet cake mixture on the skewer, return the cake to the oven for
a few more mins, then check again.
3 Leave the cakes to cool in their tins for 5 mins, then transfer to a cooling
rack. Wash out the tins and repeat steps 1 and 2, to make two more sponges in
total. You can make them a day or two before icing, then wrap them in a double
layer of cling ﬁlm once cool. They can also be frozen for up to two months.
4 To make the compote, simmer the cranberries and sugar in a small pan
for 4-5 mins until jammy, then leave to cool.
5 For the icing, melt the chocolate, either in 20-30 secs bursts in a
microwave or in a bowl over simmering water. Set aside to cool a little.
Roughly mash the butter and icing sugar together, then beat until smooth
with an electric whisk or mixer. Add the chocolate and cream cheese and
beat again until smooth.
6 To assemble the cake, place one sponge on a cake board the same size
as the sponge, then sandwich the other sponges on top with a little icing
and the cranberry compote. Use the cake with the neatest edge, ﬂipped
upside down, on top to give your cake a good shape.
7 Pile about half the remaining icing on top of the cake and use a palette
knife to spread it thinly over the top and down the sides of the cake. This
is a crumb coat, it catches any crumbs, ensuring the ﬁnal layer looks clean
and professional. Chill the cake for 10-20 mins to ﬁrm up the icing or leave
it somewhere cool for longer. Now decorate the cake. Will keep for three days.
PER SERVING (22) 780 kcals • fat 41g • saturates 25g • carbs 94g • sugars 76g • fibre 1g • protein 8g • salt 1.3g
FIRST MAKE YOUR CAKE YOU WILL ALSO NEED
z edible decorations
z edible glitter or lustre powder
z edible gold or silver spray (look in supermarket baking
aisles, or buy online)
z snowflake cutter (if making decorations for the golden
snowflake & meringue naked cake)

92bbcgoodfood.comCHRISTMAS 2017
christmas
Golden snowﬂake & meringue naked
cake (our cover)
DECORATION 1 hr plus drying time
white fondant icing
edible gold spray or lustre powder
white chocolate icing (see recipe,
opposite)
gold leaf (optional)
assorted meringue kisses (see recipe
opposite or buy them)
edible gold glitter stars and sprinkles
1 Roll out the fondant icing and cut out snowﬂakes. Leave to dry on baking
parchment. When they are dry, spray them gold or brush with lustre powder.
2 Apply a ﬁnal thin layer of icing over the crumb coat. This is to create a neat
ﬁnish and a naked cake e! ect, rather than cover the cake completely.
3 Gently lift pieces of the gold leaf with a knife or paintbrush, if using, and
press them gently on the sides and edge of the cake.
4 Arrange the meringue kisses to cover all or some of the top of the cake.
5 Add glitter, gold stars, snowﬂakes and sprinkles, using a little icing to stick
them down. Arrange more meringues around the base of the cake, if you like.
Candy cane explosion cake
DECORATION 30 mins
white chocolate icing (see recipe,
opposite)
12-14 candy canes, fruit flavoured if
you can get them
assorted red and white sweets (we
found these sold individually
in local sweet shops)
Apply a ﬁnal layer of icing over the crumb coat and give it as neat a ﬁnish as
possible. Put the cake on a stand, if you like. Smash a couple of the candy
canes and sweets and press pieces around the base of the cakes. Stick the
remaining canes into the cake at angles, add any remaining whole sweets
and sprinkle the rest of the crushed sweets into the gaps.
Frosty icicle cake
DECORATION 30 mins-1 hr
blue food colouring
white chocolate icing (see recipe,
opposite)
icicles, meringue kisses and
snowflakes (see recipe, opposite)
silver and pearl balls
icing sugar
1 Add a tiny amount of blue to your remaining icing and beat it in – be very
careful adding it or you might end up with too dark a blue. Because the base
icing is yellowish, you’ll end up with a greeny blue. Apply a ﬁnal layer of this
icing over the crumb coat and give it as neat a ﬁnish as possible. Put the cake
on a stand, if you like.
2 Use some of the icing to stick icicles carefully around the edge of the cake
so they look as if they are dripping down.
3 Arrange the meringue kisses and snowﬂakes on top of the cake and
meringue dots around the outside. Push silver and pearl balls into the icing
and dust the cake with a little icing sugar to look like snow.
3 WAYS TO DECORATE

96bbcgoodfood.comCHRISTMAS 2017
Shoot director ELIZABETH GALBRAITH | Food stylist AMY STEPHENSON | Stylist VICTORIA ALLEN
Ridiculously
Super-crumbly mince pies - and
no-roll pastry. Orlando Murrin’s
deﬁnitive recipe, step-by-step
photographs DAVID MUNNS
ast Christmas I was invited on to The
Chris Evans Breakfast Show on Radio 2
to explain the secret of my famous
crumbly mince pies, and over 340,000
listeners rushed to bbcgoodfood.com to
find the recipe. Here it is again, by popular
demand, with new advice for customising
the filling.
If you’re used to making your own pastry,
you’ll be surprised no liquid is added to the
mixture. This is what makes it so crumbly, and
it means you can handle the pastry as much
as you wish (and with warm hands!) without it
getting tough and doughy. Don’t try and roll
this pastry out, it will fall to bits.
If you are a very impatient person, you may
find patting the pastry into the tartlet tins a bit
tedious. I suggest you relax and take your
time – switch on the radio, perhaps.
If your tartlet tins have seen better days,
butter them before using. This shouldn’t be
necessary with a non-stick, silicone tin.
Mincemeat – homemade or bought?
z There’s nothing di!icult about
making your own mincemeat,
and there are several recipes at
bbcgoodfood.com. Once you’ve
shopped for the ingredients, it’s just
a case of mixing, stashing in jars and
leaving for a couple of weeks for the
flavours to develop. (Even easier, I find,
is to put it in a plastic box in the fridge.)
As for bought mincemeat, the most
common faults are oversweetness
and mushiness. Both of these can be
overcome…
z To cut sweetness, add the zest of
a lemon and orange, a small knob of
fresh ginger, grated, and 1 tbsp brandy
or rum.
z If the mincemeat looks mushy, stir
in an eating apple, peeled, cored
and grated, and a handful of dried
cranberries.
customise it...
Best mince pies ever
MAKES 12-18 PREP 30 mins COOK 20 mins EASYGbefore baking
for the pastry
225g butter, diced
350g plain flour
100g golden caster sugar
for the mincemeat
280g mincemeat (see right)
1 egg, to glaze
icing sugar, to dust
1 To make the pastry, rub the butter into the ﬂour, then mix in the caster sugar and
a pinch of salt. Combine the pastry into a ball using your ﬁngertips – don’t add liquid
– and knead it until it is crumbly but roughly holding together. You can use the dough
immediately, or chill for later.
2 Heat oven to 200C/180C fan/gas 6. Line a 12-hole tartlet tin (or two if your tins are
shallow) by pressing small walnut-sized balls of pastry into each hole pushing and
pressing until the pastry goes all the way up the sides of the the tin. Perfect edges are
not essential, as you can see in the picture. Divide the mincemeat between the pies.
3 Take slightly smaller balls of pastry than before and press out in the ball of your hand
to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the
edges gently together to seal – you don’t need to seal them with milk or egg as they will
stick on their own. The pies can now be frozen for up to one month.
4 Beat the egg and brush the tops of the pies. Bake for 20 mins until golden. Leave to cool
in the tin for 5 mins, then remove carefully (this is crumbly pastry) and place on a wire
rack. To serve, dust with icing sugar. Will keep for three-four days in an airtight container.
PER SERVING (18) 234 kcals • fat 11g • saturates 7g • carbs 30g • sugars 15g • fibre 1g • protein 2g • salt 0.5g
Orlando Murrin, food writer and former Good Food editor, has run gastro-hotels in France
and Somerset.
@OrlandoMurrin
easy

CHRISTMAS 2017bbcgoodfood.com97
christmas
Where did this recipe come from?
This pastry recipe was confided to me by an excellent cook from
Newcastle, who called it ‘German dough’. She told me that she had hot
hands and could not make pastry – except for this version, which gets
better the more you work it. ‘It’s so easy to make,’ she declared, ‘you
can throw it at the wall’.
Some cooks panic because the mixture seems so crumbly, but the
secret is to keep working it – not to add liquid. Rely on the warmth of
your hands to bring the mixture together.
So easy,
you don’t
even need
a rolling
pin!

98bbcgoodfood.comCHRISTMAS 2017
Making an Advent calendar is a great activity to get you and
your family in the mood for the festive season. Wrap the presents
in an assortment of colourful paper, boxes and bags, so each day
is as exciting as the next. Roll on Christmas Day
recipes CLAIRE THOMSON photographs WILL HEAP
MAKE YOUR OWN
edible advent
calendar

CHRISTMAS 2017bbcgoodfood.com99
christmas
tip
HOW TO USE THESE RECIPES
Each of the treats here will
last for a month once made,
so you can prep the lot ahead.
There are five recipes, so if
you’ll need four portions of
each – plus some other goodies,
like chocolate coins, sweets
or trinkets – to make
up the 24 days of Advent.
Leftovers make nice presents
for friends or family.

100bbcgoodfood.comCHRISTMAS 2017
Christmas stollen with
almonds and marzipan
A speciality of Germany, this dense loaf improves
with age – traditionally some families keep the
last piece to eat at Easter. Surprisingly, stollen is
a cinch to make, although it does take some time –
think of it as a weekend project with the kids.
CUTS INTO 10 slices PREP 1 hr 25 mins plus soaking,
2-3 hrs proving, and cooling COOK 1 hr 15 mins EASYV
100g mixed dried fruit with peel
180ml apple juice
7g dried yeast
250g plain flour, plus a little extra for dusting
30g blanched whole almonds
generous pinch of ground cinnamon
generous pinch of ground aniseed or allspice
small pinch of ground cloves
75g cold marzipan, cut into small pieces
10g butter, melted
1 tbsp icing sugar
1 Soak the dried fruit in 100ml of hot water. Gently warm
the apple juice for a few mins in a pan, then add the yeast
and leave to activate for 10-15 mins (it will start to bubble).
2 Put the ﬂour in a bowl. Stir in the yeast and apple juice
mixture to form a smooth dough, then cover and leave to
prove somewhere warm until roughly doubled in size,
about 1-2 hrs. You can also put the dough in the fridge
to rise slowly overnight.
3 Drain the fruit and add to the dough along with the
nuts, spices and marzipan. Squish everything together,
then turn the dough out onto a lightly ﬂoured work
surface and knead until the fruit stays in the dough.
4 Shape the dough into a sausage shape and put it on a
baking tray lined with baking parchment. Cover with
a clean tea towel and leave to prove somewhere warm
for 30 mins–1 hr until it has risen by about a quarter.
5 Heat oven to 180C/160C fan/gas 4. Bake the stollen
for 20 mins, then reduce oven to 150C/130C fan/gas 2
and bake for 25-30 mins more until golden brown and
ﬁrm to the touch.
6 Remove the stollen from the oven and brush all over
with the melted butter. Dust with the icing sugar and
leave to cool completely before slicing. Wrap four slices
tightly in baking parchment for the advent calendar.
Store any remaining stollen, well wrapped, in an airtight
container.
PER SLICE 190 kcals • fat 4g • saturates 1g • carbs 34g • sugars 15g •
fibre 1g • protein 4g • salt none
Honeyed almonds with cinnamon,
nutmeg and five spice
Be warned: these nuts are addictive, and you won’t be able to stop
yourself from nibbling – squirrel-like – on a few as you prep them. We’ve
used a festive assembly of spices here, but you could also add a Spanish
touch with a mixture of sweet and smoked ground paprika instead.
MAKES 8 x 30g portions PREP 5 mins plus cooling COOK 15 mins EASYV
oil, for the tray
15g demerara sugar
good pinch of flaky sea salt
50g honey
250g raw skinned almonds
½ tsp each ground cinnamon, nutmeg and f ive spice
1 Heat oven to 180C/160C fan/gas 4. Line a baking tray with lightly oiled
baking parchment. Mix the sugar and salt in a large bowl and set aside.
2 Melt the honey in a frying pan over a low heat. Add the almonds and spices
and stir to coat. Transfer the nuts to the baking tray and spread them out
in a single layer. Bake for 10-15 mins until golden brown, scraping the nuts
from the side to the centre from time to time so they cook and colour evenly.
3 Remove from the oven and cool slightly for 5 mins until the nuts
become sticky, then toss them in the sugar and salt mixture. Cool
completely, then divide them between cellophane bags.
GOOD TO KNOW gluten free
PER SERVING 224 kcals • fat 17g • saturates 1g • carbs 9g • sugars 8g • fibre none • protein 8g • salt 0.2g
tip
Find more festive recipes to make with
kids at bbcgoodfood.com/christmaskids

CHRISTMAS 2017bbcgoodfood.com101
christmas

christmas
102bbcgoodfood.comCHRISTMAS 2017
Chocolate stirrers
Easy to make, these chocolate spoons are fun
when stirred into hot milk – a DIY hot chocolate
if you like – but can also be eaten like lollies.
These four combinations – pistachio and
cardamom; orange; nutmeg and white chocolate;
and strawberry and star anise – taste great and
look brilliant, but you can also play Willy Wonka
and experiment to find your own favourite flavours.
MAKES 8 PREP 20 mins plus 2-3 hrs chilling
COOK 5 mins EASYV
vegetable oil, for the mould
400g dark or dark milk chocolate, chopped
for the flavourings
3 whole cardamon pods, husks removed and
seeds ground to a powder
2 tsp chopped pistachio nuts
1 small unwaxed orange or tangerine, finely zested
2 tsp candied peel, f inely chopped
pinch of freshly grated nutmeg
4 squares white chocolate, f inely grated or shaved
1 tsp freeze-dried raspberries
¼ whole star anise, f inely ground
you will need
an ice lolly mould
small wooden spoons or ice lolly sticks
1 Lightly oil the ice lolly moulds. Melt the chocolate
in a bowl set over a pan of just-simmering water,
stirring occasionally – take care to not scald the
chocolate, as this will make it waxy and granular.
Alternatively melt the chocolate in short, sharp
bursts in a microwave on a medium heat. Put the
spoons or lolly sticks into the holes of the lolly mould.
2 Divide the melted chocolate into four separate
bowls. Work quickly to add the di! erent ﬂavours.
Stir the ground cardamon into one bowl and ﬁll
two lolly moulds to the top of the spoon, then sprinkle
on the chopped pistachios. Mix the orange zest into
the next bowl, then ﬁll two moulds to the top of the
spoon and top with candied peel. Mix the nutmeg
into the next bowl, then ﬁll two moulds as before and
top with white chocolate. Add the star anise to the
ﬁnal bowl of chocolate, mix, then ﬁll the remaining
moulds and top with the freeze-dried raspberries.
3 Chill the moulds in the fridge for at least 2-3 hrs.
When the chocolate has completely set, ease the
stirrers out of the moulds, wrap each spoon in
cellophane and secure with string. Add a label that
reads ‘Stir me into hot milk’, if you like. Keep cool
until you need them.
PER STIRRER 354 kcals • fat 25g • saturates 14g • carbs 24g •
sugars 18g • fibre 6g • protein 5g • salt 0.1g
tip
Chocolate coins
are a great way
to bulk out an
Advent calendar.
Buy the best
quality you
can a!ord,
then tie small
piles of coins
into bags or pile
them up in size
order and secure
with ribbon.

104bbcgoodfood.comCHRISTMAS 2017
christmas
110g self-raising flour
1 tbsp cocoa powder
60g ground almonds
75g golden caster sugar
50g dark chocolate chips
40g candied peel
1 large orange, zested
1 large egg and one egg yolk, beaten
1 tsp vanilla extract
¼ whole nutmeg, grated
1 Heat oven to 180C/160C fan/gas 4. Put the ﬂour, cocoa, ground almonds,
sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a
large bowl, and mix well. Make a well in the centre, then add the egg and
vanilla essence. Use your hands to bring the mix together, kneading it ﬁrmly.
2 Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep.
Transfer to a baking tray lined with baking parchment, then bake for 30 mins
until ﬁrm to the touch (the log will split and crack a little on the top).
3 Remove from the oven and cool for at least 10 mins. Use a sharp serrated
knife to cut the log into slices 1-1.5cm thick.
4 Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/
gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool
completely, then wrap in baking parchment or store in an airtight container.
PER BISCOTTO (10) 171 kcals • fat 7g • saturates 2g • carbs 21g • sugars 11g • fibre 2g • protein 4g • salt 0.2g
Double chocolate and orange biscotti
The cocoa powder and chocolate chips give these
biscotti a double-chocolate whammy, which is
rounded out with a burst of citrus and a hint of
nutmeg – an ideal Christmas treat. Try dipping
into hot frothy milk
MAKES 8-10 PREP 15 mins plus
cooling COOK 1 hr EASYV

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Visit healthspan.co.uk
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Go on you

Available now from selected
Waitrose, Booths and Tesco stores
There’s more to
cheese than cheddar
Imagine there was only one song you could listen to, but at diﬀerent volumes.
Don’t settle for one mild ﬂavour, ampliﬁed or not – try the rich ﬂavour and
unexpected crunch of Red & White Fox today.
See our twist on tradition at BeltonFarm.co.uk/BBC

CHRISTMAS 2017bbcgoodfood.com107
christmas
Shoot director & stylist SARAH BIRKS | Food stylist CLAIRE THOMSON
Claire Thomson is a Bristol-based chef and food writer. Her
third book, The Art of the Larder , is out now (£25, Quadrille).
@5oclockapron
Spiced apple syrup with
clementine and clove
Mix this syrup into hot apple juice (or hot wine
or cider for the grownups) in a ratio of roughly
5:1 to give it a sweet, fiery burst. It’s also delicious
drizzled over plain vanilla ice cream for a simple
winter pudding.
MAKES approx 180ml PREP 10 mins
plus cooling COOK 15 mins EASYV
200ml apple juice
1 cinnamon stick
1 tsp whole allspice
1 mace blade
2 whole cloves
small strip fresh ginger
1 clementine, zest finely peeled
with a vegetable peeler
100g golden caster sugar
1 Heat the apple juice with the whole spices,
ginger, zest and sugar. Bring to the boil, then
simmer for 10 mins.
2 Remove from the heat and leave to cool,
then strain the syrup into small bottles.
GOOD TO KNOW vegan • low fat • gluten free
PER 25ML 41 kcals • fat none • saturates none • carbs 10g •
sugars 10g • fibre none • protein none • salt none
tip
Make your own
Advent calendar
as we have with
boxes and bags.
Alternatively you
could use small
felt stockings
pegged to
a ribbon or
brightly coloured
bags strung from
the mantelpiece.
Cellophane
bags, small
bottles and other
wrappings are
available from
supermarkets
and high street
shops such as
Tiger. You can
also buy them
online.
tip
To finish your
Advent calendar,
print the dates
on cards (or write
them directly on
the packages).
Decorate your
display with
festive touches.

NADIYA'S FAMILY TABLE
Christmas
There is one rule in
our house. If I sort the
cooking, my husband
does everything else
hristmas is the only time
Britain stops and my family
is no exception. We are all
free. The only downfall on Christmas
Day is when we’re out of milk – and
no amount of Googling will present
us with an establishment open for
business. So, a week before, I do the
pre-Armageddon shop. I spend a
small fortune on things I might run
out of, like dried kidney beans or star
anise. Well, you just never know
when you might need them!
I have never celebrated Christmas
in the traditional manner, but the
essence of Christmas isn’t too far
away. There is a warmth that
envelops Christmas: people are in
good spirits (apart from the
last-minute Christmas Eve shoppers
– you know who you are!), the
streets are glowing and there’s a
sense of anticipation. All helped by
the fact that my birthday is on
Christmas Day. Dad convinced me
as a child that the country was
celebrating my birthday along with
Jesus’s. I really did believe that until
my big sister made my dad tell me
the truth.
To get prepared, I start a whole
month in advance. I plan a menu,
think about seating and jig my house
around to accommodate. I think it’s
really important to organise the
children. I find the kids get bored sat
around and so end up on some sort
of electrical device, which I
categorically ban five minutes
before guests arrive – then change
my mind five minutes later. So I
arrange a room where they are all
safe to play and we have tables
with di"erent activities, such as
colouring, arts and crafts,
decorating biscuits and lots of
board games.
There is one rule in our house: if
I sort the cooking, my husband
does everything else – and I mean
everything – so the cleaning is his
domain. He cleans the house, he
organises the bedrooms if we have
people to stay over and he keeps the
paths clear of Lego and laundry.
I do all my cooking in advance.
z Colour-in tablecloths
are the perfect investment
if you’re catering to a few
di!erent age groups, as
everyone from toddlers
to teens will be keen to
put their own personal
stamp on the Christmas
table. These are widely
available online or they're
in some big supermarkets.
z Supply the children with
some giant cookies, icing
pens and sweets and set
them up on a table to make
edible name-place biscuits
for everyone, or just use
traditional card and paper.
It's the perfect activity to
keep them focused, happy
and out of the kitchen.
z Older children will
love assembling festive
decorations to hang around
the house, you can just use
a simple string and a needle
to thread on popcorn,
berries, foliage and beads.
We’re delighted to introduce our new star columnist, Nadiya Hussain. The Bake
O! winner and Nadiya's British Food Adventure presenter is also a mum of three
to Musa 11, Dawud, 10, and Maryam, seven, and every month she’ll be sharing with
us the pressures all parents face and how she deals with them. In her first column,
Nadiya explains how getting ahead helps her beat Christmas Day stress
Photographs BBC, MAIN SHOT TAKEN FROM NADIYA'S BAKE ME A FESTIVE STORY BY NADIYA HUSSAIN,
ILLUSTRATED BY CLAIRE ROSSITER (£14.99, HODDER CHILDREN'S BOOKS )
108bbcgoodfood.comCHRISTMAS 2017
I pre-cook all of my roast potatoes,
Brussels sprouts, parsnips, stu%ing,
sausages and Yorkshire pudding. I
even make my gravy. I cook it all in
foil trays and then transfer into dishes
for serving. This just means I have
one less set of dishes to wash. All
I have to do on the day is cook the
turkey and reheat everything else.
This means less time stressing
and more time enjoying the most
important part of Christmas, family
(and lots of time o" work)!
Three ways to keep the kids entertained

christmas
CHRISTMAS 2017bbcgoodfood.com109
Meet our new
STAR
COLUMNIST
next
month
Nadiya's guide
to eating
out with children

ConquerChristmas
Model shown – Leisure 100cm Chefmaster CC100F521C
W
ith so much build-up to Christmas, there’s a lot of pressure on whoever
takes responsibility for cooking dinner on the big day. If it’s you this year,
don’t panic. The key is to plan ahead and not to overcomplicate things –
it’s best just to cook a few of your favourite dishes well, rather than lots
badly. You don’t even have to do turkey, if you fancy a break from tradition.
The Leisure 100cm Chefmaster
It’s occasions like Christmas when a range cooker such as the Leisure 100cm Chefmaster
becomes extremely handy. For a start, it features three ovens, so you’ll be able to cook
all of your dishes together, which should give you a bit more time to enjoy Christmas
morning and open some presents! The 63-litre main fan oven allows for faster cooking,
while the 65-litre secondary conventional oven offers extra capacity and the third
33-litre oven also has a slow-cook setting. There’s also a dedicated grill cavity with
grill pan and handle.
If the thought of managing various cooking times for different dishes all at the same
time brings you out in a cold sweat, the 100cm Chefmaster has a programmable timer to
help with that. There’s also a glass cover that acts as a splashback, saving you the task of
scrubbing kitchen tiles clean after flash-frying. If you’re still worried, try doing a dry-run
with the recipes here to see just how easy it can be.
Slow cooked rib of beef
SERVES 8!PREP 25 mins plus resting
!COOK 4-6 hrs
2 tbsp sunﬂower oil
3-bone rib of beef
1 large carrot, cut in half lengthways
2 celery sticks
1 large onion, cut into quarters
1 tbsp English mustard powder
1Heat oven to 75C. Place a large frying
pan over a high heat until very hot. Add
the oil, and when it begins to shimmer,
season the beef with salt and brown on
all sides.
2 Tip the carrot, celery and onion into
a roasting tin, then place the browned
meat on top, rub over the mustard
powder and then place in the centre of
the heated oven. Cook until the internal
temperature of the meat reaches 55C for
medium rare or 60C for medium (this
should take 4-6 hrs) – use a meat
thermometer to check, inserting it into
the thickest part of the roast, away
from the bone. If you don’t have a
thermometer, towards the end of the
estimated cooking time you can test if
the meat is cooked by using the ‘touch
test’ method. Press the outside centre
Yorkshire puddings
MAKES 12!PREP 20 mins plus chilling
!COOK 30 mins
150g plain ﬂour
½ tsp salt
4 large eggs
200ml whole milk
60ml sunﬂower oil
1Heat oven to 220C/200C fan/gas 7. Tip
the flour and salt into a large mixing
bowl, make a well in the centre, crack
in the eggs and beat until thick and
lump-free. Gradually beat in the milk to
make a smooth batter. Pour into a jug
and chill for 10 mins.
2 Pour ½ tsp of oil into each hole of a
12-hole muffin tin. Heat in the oven for
10 mins then, working quickly, fill each
hole of the tin halfway with batter. Put
the tin back in the oven and bake for
20-25 mins, until well risen and golden.
Already planning Christmas dinner? With the right equipment, you can nail
it – so let the Leisure 100cm Chefmaster help you create the perfect meal
of the meat lightly with tongs or your
finger. If it feels soft it’s in the rare
range, and if it feels springy it’s
medium. Any firmer to touch and it’s
on its way to well-done.
3 Leave the meat to rest at room
temperature for 30 mins before serving.
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CHRISTMAS
MADE EASY

112bbcgoodfood.comCHRISTMAS 2017
And the w
Discover our 62 best supermarket food buys this festive s

CHRISTMAS 2017bbcgoodfood.com113
christmas
ve season – as chosen by our BBC Good Food panel

114bbcgoodfood.comCHRISTMAS 2017
christmas
Photographs EMMA BOYNS | Food stylist SARA BUENFELD
ur hotly anticipated Christmas
Taste Awards are back once again,
and this year our experts have
tested more festive food than
ever before. Why do we go to such extreme
lengths to blind taste all these foods? To
make sure that you, our readers, are clued
up on the very best products to make each
and every one of your Christmases extra
special this year. From juicy turkeys
to oh-so-crumbly mince pies, this is
our deﬁnitive list of the 60 best festive
foods to stock up on this December.
Entry requirements and testing ethics:
we invited the UK’s top 11 supermarkets
to enter their star products,
which were then
judged in 22 categories. We required each
supermarket to be classed as a nationwide
chain, with at least 300 branches to ensure
the broadest UK reach. All food was cooked
and prepared by independent home
economists according to speciﬁc pack
instructions. The results were compiled by
an independent adjudicator. All packaging
was removed, and the dishes were completely
blind-tasted by the Good Food panel.
Over the course of four days, the team
sco!ed a total of 160 di!erent entries. At the
end of the week, we chose winners in all
categories. We also awarded high-scoring
products that did not win with a highly
commended status, when we thought
extra credit was due.
‘We tested
160 products
and chose
winners and
standouts in
every category’
It’s a tough job, but someone’s got to do it!
Barney Desmazery
Food editor-at-large
Sophie Godwin
Cookery writer
Miriam Nice
Deputy food editor
Fiona Logan
Editorial coordinator
Elena Silcock
Cookery assistant

CHRISTMAS 2017bbcgoodfood.com115
Party food
What we looked forSomething a little bit di!erent that is convenient to serve hot or cold.
We tested items that are ready-to-serve, assembly-only or can be chilled from frozen.
Meat and
fish canapés
10 mini beef filled
Yorkshire puddings,
£9, M&S
A perfect mouthful and
superbly seasoned,
these dinky Yorkshire
puds will be a fun conversation
starter at any Christmas party. Add
some horseradish for an extra kick.
Salmon canapés,
£3.49, Lidl
An 80s throwback,
these individual
mousses have
a really fresh, herby
taste, and would be delicious
served on a blini.
Specially Selected chicken
& chorizo cups,
£3.29, Aldi
Prepare yourself for a
cracking hit of Southern
flavour with these trendy,
crowd-pleasing barbecue bites.
Vegetarian canapés
Macaroni cheese
pots, £6, Waitrose
We can’t imagine
anything more
appealing after a few
glasses of fizz than
these indulgent macaroni cheese
pots with a crunchy crumbled topping.
10 extra mature vintage
cheddar souf léttes,
£3, Iceland
It’s a pleasant surprise
to find well-executed
sou#lés as a canapé this
year. These quaint bites pack a
strong cheddar flavour and have
a warming mustard kick.
Mini enchilada cups,
£4, Co-op
Mexican fans will be
happy to see these fun
crunchy bites at festive
parties. A mini enchilada in one.
happy and take the pressure o!’

Cheese selection,
£20, Waitrose
A clear winner across
the board, this is the
ultimate artisan feast,
with a unique selection
of fine-quality cheeses. One for
those looking to be adventurous
with their cheeseboard this year.
Northern 5-piece selection,
£20, Booths
This rustic board contains
lots of nice shapes and
wedges of cheese.
Prepare yourself for the
most interesting cheese on the board
– the sheep’s cheese – which will get
people talking.
Finest cheese celebration
cake (2.88kg), £30, Tesco
Definitely a winner in
terms of presentation,
this wedding cake-style
cheeseboard was the
best all-rounder, and
the cheddar was a stand-out
for the judges.
Sweet canapés
9 mini ganache
bites, £6, M&S
Crowned our winner
because of their
punchy orange and
co"ee combo, which
makes for a smooth and indulgent
high-end piece of confectionery.
Irresistible Christmas
collection macrons,
£4, Co-op
These colourful, sweet
bites bring a touch of
elegance to a party. Light but full
of flavour.
Specially Selected mini
puddings – kirsch & cherry,
£3.49, Aldi
If you don’t have room
for a whole pudding
after a meal, these are
a decent-sized mouthful
of proper Christmas pudding.
‘We couldn’t believe
the prize cheeseboad
wasn’t from an artisan
cheesemonger’
Ready made cheeseboard
What we looked for A selection of cheese ready for the table. Should include
at least three cheeses and cheese from around the world can feature.

christmas
Taste the Di!erence
individual layered
root vegetable stack
(2 x 400g), £7,
Sainsbury’s
This simple, rustic dish
is full of vibrant colours and tastes.
It’s refreshing to see winter rather
than summer veg at this time of year.
tear and share,
£5, Morrisons
Get ready to have a
happy table of guests
on your hands when
you serve up this delectable wreath
of soft, warm baked bread with an
indulgent Camembert centerpiece.
Meat & f ish starter
What we looked for An individual or
sharing starter for Christmas Day or
a festive dinner party consisting of
fish or red, white or game meat that
can be served either hot or cold.
Finest fish platter,
£45, Tesco
This exquisite platter
boasts a wide selection
of fish and seafood,
including a whole
lobster and succulent prawns. The
samphire is a nice added touch.
Chestnut smoked
Scottish salmon,
£5.99, Waitrose
This silky salmon has
a bold flavour without
being too salty. The
colour is vibrant, and we reckon it
would make a perfect Boxing Day
brunch with some poached eggs.
Luxury smoked salmon,
£3.50, Iceland
A show-stopper because
of its bright beetroot
colour, this is great for
canapés and has pleasant
citrus undertones.
Scottish Lochmuir oak &
applewood smoked salmon,
£4.50, M&S
Not overly oily, this tasty
dish holds together well
and doesn’t flake apart
like some often do.
What we looked for A hero
smoked fish – the best, sustainable
salmon served sliced or whole.
‘The best
starters not
only tasted
Vegetarian starter
What we looked for A meat-free
individual or sharing starter for
Christmas Day or a festive dinner
party that can be served hot or cold.
Taste the Di!erence
salmon & poached
egg royale, £6,
Sainsbury’s
These cute little blinis
are topped with runny poached eggs,
hollandaise and fresh salmon flakes.
Deluxe carpaccio with
parmigiano reggiano
& extra virgin olive oil,
£2.99, Lidl
This carpaccio would
be delicious drizzled
with lemon juice and served with
chunky slices of ciabatta.

Ham
What we looked for A joint that can
be cooked on the hob or in the oven.
Irresistible sweet
cured silver side
gammon with spiced
orange and honey
glaze (750g), £8,
Co-op
The judges all agreed that this
cinnamon glazed joint deserved the
crown. Not too salty, very juicy and a
great size for four.
Extra special winter
berry bone gammon,
£18, Asda
The charcoal crust and
medieval style of this joint
makes it look impressive.
Whisky smoked gammon,
£12.50, M&S
The whisky and smoky
taste divided the judges,
but if you enjoy woody
flavours, this will make
a welcome addition to the table.
Finest Narragansett
turkey, £9 per kg,
Tesco
The buttery skin of this
heritage breed had
all the judges going
back for seconds on this plump,
succulent bird. A great all-rounder.
Free range bronze turkey,
£54, Booths
High marks were awarded
for how eye-catching this
bird is. It’s also quite juicy,
and the thigh meat just
drops o" the bone.
Pembrokeshire
bronze whole turkey,
£10 per kg, M&S
This turkey has a less
gamey taste than some
of the others, and it is well seasoned.
Christmas dinner
Turkey
What we looked for A free-range
extra-special whole British turkey that
will take pride of place on the big day.

CHRISTMAS 2017bbcgoodfood.com119
Collections
beef rump with
horseradish
wrapped in
prosciutto, £24
per kg, M&S
If you’re looking for a centrepiece full
of flavour, this beef rump parcel has
a glorious stu"ing with a superb kick
of horseradish hidden inside.
Deluxe boneless beef rib
joint, £14.99, Lidl
This joint is great for
entertaining. Tender and
pink, easy to carve and
with a great overall taste,
it’s sure to be a hit with your guests.
Luxury peppered picanha rum
(842g), £12, Iceland
The black pepper crust
is a quirky addition to
this delicious rump joint,
which strays away from
tradition in a good way.
Turkey gravy,
£2.79, Waitrose
Despite its name, this
gravy, with its umami
undertones, is a great
all-rounder for all meats.
Specially selected turkey
gravy, £1.49, Aldi
Looking for proper British
gravy? Look no further
than this finely balanced
gravy with notes of
flowers and thyme.
British outdoor
bred pork, chestnut
& thyme stu! ing,
£4, M&S
This meaty stu"ing
has a great combo
of herbs and nuts and will be
delicious in Boxing Day sandwiches.
The Best apple & cranberry
stu!ing bacon wrap, £3,
Morrisons
This stu"ing works instead
of pigs in blankets and
contains nice chunks of
Bramley apple.
Specially Selected
stu!ing yule log,
£3.99, Aldi
Wrapped up like a
Christmas parcel, this
stu"ing packs a festive punch.
2 butternut squash
& sweet potato
rösti, £6, M&S
We reckon even
non-veggies will
enjoy tucking
into these rösti, which are topped
with pumpkin seeds and feta.
Deluxe spinach, vintage
cheddar & garlic
parcel, £2.99, Lidl
If there’s ever a time
for you to be completely
indulgent, it’s Christmas
day. This uber cheesy pastry dish
will be sure to go down a treat.
Handcrafted roasted beetroot,
red onion & carrot
tarte tatin, £8.99,
Waitrose
This bright and fun main
course boasts loads of
tasty veg in a well-seasoned pastry
tart. We suggest cooking for slightly
longer than the recommended time
to get a nice colour on the pastry.
Alternative meat centrepiece
What we looked for A carvable, inventive joint of meat for
those looking to take a break from turkey this year.
Vegetarian main course
What we looked for Christmas is all about inclusivity, so we want a veggie main that’s every bit as
good as meat. Individually portioned or serves two or more.
What we looked for A pre-prepared
stu"ing ready to cook.
What we looked for A homemade
flavour that is ready in minutes and
complements a traditional dinner.

120bbcgoodfood.comCHRISTMAS 2017
Favorina Christmas
pudding, £1.99, Lidl
No need to serve two
separate puddings if
someone is gluten
intolerant – this tastes
like the real deal. Bursting with fruit
and nuts, it was the clear winner.
The Collection Made Without
6-month matured gluten-free
Christmas pudding,
£8, M&S
A very close second, this
traditional pud has a nice
distribution of fruit.
Gluten free Christmas
pudding, £2.29, Aldi
Extra boozy, this pudding
is a good portion size
for one.
24-month matured
Christmas pudding,
£11.99, Lidl
An all-round favourite
with a homemade
taste that makes us feel
warm inside. It has a fair amount of
booze, but isn’t too overpowering, so
it’s still suitable for the whole family.
Collection 12-month
matured vintage
Christmas pudding,
£14, M&S
Extra soft in the middle
and bursting with flavour, this pud
has a generous hit of booze and
is really sticky and moreish.
Taste the Di!erence 18-month
matured cognac-
laced Christmas
pudding (900g),
£9, Sainsbury’s
If you’re a fan of punchy
citrus flavours, this boozy orange
pudding really hits the spot. It has
just the right proportions of fruit,
cake and crunchy pecans.
Christmas pudding
What we looked for A fruity basin pudding that can be cooked in
the pan, oven or microwave, serves four and looks great on the table.
Free-from Christmas pudding

CHRISTMAS 2017bbcgoodfood.com121
christmas
Stollen
What we looked for A whole stollen
or individual pieces, served dusted
or iced with marizpan flavours
Finest cherry & almond stollen,
£7, Tesco
Not straying too far
from tradition, this
lovely festive log has a
satisfying frangipane
flavour with a little hit
of booze and nice, crunchy toasted
almonds on top.
Taste the Di!erence fruit & nut
stollen, £7, Sainsbury’s
With the toasted almond
topping being a popular
choice among the panel,
this stollen was yet
another crowd pleaser.
rum, £3.99, Lidl
snow scene, this soft,
stollen has a swirl of
Panettone
What we looked for A traditional
fruit panettone – chocolate chips or
di"erent shapes were not accepted.
Christmas prosecco panettone,
£11, Waitrose
Somewhere between
brioche and fruitbread,
this panettone is super
buttery, grand and has
a heavenly golden crust.
The Best Italian classic fruit
panettone, £8, Morrisons
This zesty panettone is our well-
deserved runner-up.
It boasts a soft, pillowy
texture and has the
crust of a freshly
baked croissant.
Finest classic panettone,
£8, Tesco
If you don’t like too much booze or
fruit, this bread has an excellent
balance of flavours which
aren’t too overpowering
and it has an impressive
rise on it too.
‘Imagine any leftovers going into
an indulgent bread and butter
pudding or triﬂe – delicious’

wuesthof.com
Perfect, sharp, long-lasting.
Perfect ergonomics and functionality. The special bolster
shape ensures optimum balance and allows the entire
blade to be used and sharpened. Forged from a single
piece of high-alloy chromium-molybdenum-vanadium
steel and hardened to 58° Rockwell. Optimum sharpness
thanks to the laser-controlled PEtec sharpening process.
A tool for life.

CHRISTMAS 2017bbcgoodfood.com123
christmas
Christmas cake
What we looked for The number
one cake to slice and serve at
Christmas. The cake can be a
fruitcake or non-traditional cake,
but should be iced or decorated
and ready to present to guests.
Extra special
Christmas cake,
(907g), £9, Asda
Even though this cake
has a retro square
design, its copper
colours are very on trend. It has
a balanced alcoholic punchiness,
and the cake has a good texture.
Collection 6 month-
matured snowflake
bauble cake, £20,
M&S
With a pleasant aftertaste
of citrus, this lighter cake has a
juicy filling and a sweet design.
Finest special delivery
Christmas cake,
£15, Tesco
Shaped like a sack of
parcels, this light cake
has lots of chunky fruit
and whole dates tucked inside,
plus a decent layer of marzipan
under the icing.
Collection 6 mince
pies, £2.50, M&S
This year’s crown is
awarded to these
sweet snowflake bites.
Buttery pastry filled
with a zesty citrus mincemeat and
the perfect ratio of f illing to pastry.
Specially Selected exquisite
mince pies, £2.99,
Aldi
Everyone will love these
pies with almond
frangipane topping.
Definitely one for people with
a sweet tooth.
Luxury mince pies, £1.79,
Iceland
Mince pies
What we looked for Here at BBC Good Food, we take mince pies very seriously. We looked
for mince pies made from traditional shortcrust or pu" pastry, with a fruit filling and a lid.
Free-from mince pies
Free-from mince
pies,£2, Morrisons
We were pleasantly
greeted by the sweet
taste of almonds in
these pies, which taste
just as good as traditional ones.
Free-from mince pies,
£2.50,M&S
If you like mincemeat
filling to taste slightly
jammy, these yummy
festive bites will be
right up your street.

CHRISTMAS 2017bbcgoodfood.com125
Free-from
Christmas cake
6-month matured
gluten free holly
tree Christmas
cake, £12, M&S
You could easily be
fooled into thinking
this isn’t a free-from cake – it tastes
delicious, with treacly undertones.
Gluten free cake, £1.99, Aldi
A well-deserved runner-up, this
cake has a lovely
texture, and plenty
of added spices.
Salted caramel profiterole
tart, £12, Waitrose
A clear winner, this
has a great flaky pastry
base. The profiteroles
are bursting with fresh
cream and topped with
caramel and chocolate.
Irresistible cracking
chocolate orange cheesecake
dome, £12, Co-op
An entertaining and fun
dessert – all your guests
will enjoy smashing
into this surprise dome,
which reveals a gooey
and crunchy chocolate orange
centre. Spoons at the ready!
Taste the Di"erence
chocolate & hazelnut
cheesecake, £10, Sainbsury’s
The base of this rich and
indulgent cheesecake
has just the right crunch
to it, and our judges
described the filling
as ‘a Guerlain chocolate crossed
with a Bourbon biscuit’.
‘These desserts work a treat if you want a

Your
ingredient
Quick potato & haddock
gratin with parmesan
& chives
SERVES 4-6!PREP 10 mins!COOK 30 mins
! EASY
600g Maris piper or Rooster potatoes,
peeled
400g undyed smoked haddock, cut into
pieces
handful of fresh spinach
1 tsp nutmeg, grated
2 tbsp fresh chives, chopped
350ml half-fat cream
50g butter
1 garlic clove, peeled
1 tbsp grated parmesan
1Put a large pan of water on the hob,
bring to the boil, add the potatoes
and cook for 3 mins. Drain and plunge
the potatoes into a bowl of ice-cold
water until cool enough to handle, then
slice thinly.
2 To make the gratin, put a layer of
sliced potatoes in the bottom of a
casserole dish. Next, add a layer of fish
and spinach, season and then sprinkle
over a pinch of nutmeg and some of the
chives. Repeat, seasoning each layer as
you go, finishing with a layer of potatoes.
3 Put the cream, butter and garlic clove
in a pan, season a little, and bring to just
under the boil, then turn off the heat.
Remove the garlic clove, then pour over
the gratin.
4 Sprinkle the parmesan and any
remaining chives over the top of the
gratin and bake for 20 mins until golden.
Serve immediately.
Fat-free and full of fibre, potatoes are ideal for creating healthy
and heart-warming meals that will help get you through the winter
key
P
otatoes are perfect enjoyed
throughout the year, of course,
but they really do come into their
own when the weather starts to
cool a little and you start craving warming
and healthy food.
The good news is, potatoes are free of
fat and gluten, and they’re a good source
of fibre, which means you can enjoy that
delicious sag aloo or gratin, without the guilt.
But with so many ways to enjoy this versatile
vegetable – from a lovely lamb stew to
a moreish pea soup and beyond – it can
be tough to know where to start.
So, when you’re done cooking this
delicious recipe, you can explore a whole
world of quick and easy potato dishes on
lovepotatoes.co.uk, and potato.ie if you’re
in Ireland. Best of all, most of them take
less than 25 minutes to make and are under
500 calories – perfect for when you want
a speedy but satisfying midweek meal.
For more quick, easy and healthy potato
recipes, visit lovepotatoes.co.uk or potato.ie
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CHRISTMAS 2017bbcgoodfood.com127
Mushroom
brunch
p137
easiest-ever
weekdays
Simple recipes ready in minutes to ease you through the festive season
PLUS how to have a healthier Christmas, p138

128bbcgoodfood.comCHRISTMAS 2017
MIDWEEK MEALS
WITH A FESTIVE TWIST
Easy, cosy suppers with Christmassy flavours
recipes ELENA SILCOCK photographs STUART OVENDEN
Cheeseboard macaroni cheese
SERVES 4 PREP 10 mins COOK 50 mins EASY
V (depending on cheese used)
350g pasta shapes
2 tbsp butter
1 garlic clove, crushed
1 tsp mustard powder
½ tsp cayenne pepper (optional)
3 tbsp plain flour
500ml milk
250g mix of cheeses you have
around (we used Cheshire,
cheddar and camembert), plus
extra hard cheese for the
topping
1 Cook the pasta according to pack instructions, drain and set aside.
2 Melt the butter in a saucepan, add the garlic and cook for a min until
softened, then add the mustard powder and cayenne pepper and cook
for 1 min more. Add the ﬂour and stir to make a paste, cooking for about
1 min, until the mix starts to bubble a little. Take o! the heat and
gradually pour in the milk, whisking with every addition so the sauce
doesn’t go lumpy. Return to the heat and cook for 5 mins until
thickened, then add the cheeses, stir until melted, and fold in the pasta.
3 Heat oven to 180C/160C fan/gas 4. Tip the pasta into a baking dish,
and top with additional cheese, preferable some hard cheese such as
cheddar or parmesan, then bake for 25-30 mins, until golden and
bubbling. Allow to cool for 10 mins or so then serve.
GOOD TO KNOW calcium
PER SERVING 760 kcals • fat 33g • saturates 20g • carbs 80g • sugars 7g • fibre 5g • protein 32g •
salt 1.5g
stretch your
leftovers
80p per serving

one-pan
wonder
93p per serving
easiest ever
CHRISTMAS 2017bbcgoodfood.com129
SERVES 3-4 PREP 15 mins COOK 35 mins
EASYV
1 tbsp olive oil
1 tsp cumin seeds
1 onion, chopped
2 garlic cloves, crushed
1 green chilli, chopped (deseeded if you don’t
want it very hot)
300g Brussels sprouts, roughly shredded
450g spinach
½ lemon, juiced
6 eggs
½ small pack coriander, yogurt, sriracha and
thick slices of sourdough, to serve
1 Heat the oil in a frying pan with high sides, scatter in the cumin seeds
and toast a little, then add the onion and fry until softened, around
5 mins. Add the garlic and chilli and fry for 1 min. Tip the sprouts into
the pan and cook for 5 mins until softened, then add the spinach – you
may have to do this in batches. Cook until the spinach has wilted down,
then squeeze in the lemon juice to taste. Season well.
2 Use a spoon to create six holes in the greens to crack the eggs into.
Break the eggs into the holes, cover the pan with a lid and cook for
5-7 mins until the eggs have set, but the yolk remains runny. Sprinkle
over the coriander and serve immediately, drizzled with natural yogurt
and sriracha, and with sourdough on the side.
GOOD TO KNOW low cal • calcium • folate • fibre • vit c • iron • 3 of 5-a-day • gluten free
PER SERVING 268 kcals • fat 15g • saturates 3g • carbs 10g • sugars 6g • fibre 6g • protein 21g • salt 0.6g
Sprout & spinach baked eggs

130bbcgoodfood.comCHRISTMAS 2017
Spicy turkey noodles
Use up your turkey leftovers, or swap for Brussels sprouts for a delicious
veggie alternative!
SERVES 4 PREP 15 mins COOK 15 mins
EASY
250g medium egg noodles
1 tbsp soy sauce
2 limes, juiced
2 tsp brown sugar
2 tbsp vegetable oil
1 garlic clove, thinly sliced
1 red chilli, thinly sliced
500g cooked turkey, sliced
2 spring onions, thinly sliced on a
diagonal
100g beansprouts
30g salted peanuts (or any other nuts you
have left over), roughly chopped
coriander andlime wedges, to serve
1 Cook the noodles according to pack
instructions, then drain and rinse with
cold water. Set aside. Mix the soy, lime
juice and sugar together.
2 Heat the oil in a large frying pan or wok
and add the garlic, chilli, turkey and
spring onions, fry for around 2 mins, then
tip in the noodles and the beansprouts
and fry for 1 min more. Pour the sauce
into the pan and toss everything together
well, working quickly to coat all the
vegetables and noodles. Once everything
is heated through, season, and tip into
bowls. Scatter over the nuts and
coriander, and serve with lime wedges
for squeezing over.
GOOD TO KNOW low cal
PER SERVING 276 kcals • fat 13g • saturates 2g • carbs 21g
• sugars 5g • fibre 2g • protein 1g • salt 0.2g
ready in
30 mins
£1.92 per serving

CHRISTMAS 2017bbcgoodfood.com131
easiest ever
A great veggie midweek meal, leave
out the feta to make it vegan.
SERVES 4 PREP 15 mins
COOK 50 mins EASYV
1kg mixed roots – we used carrots,
parsnips and swede – cut into
batons and halved
220g new potatoes, halved
3 garlic cloves, skin left on
4 rosemary sprigs
4 thyme sprigs
2 tbsp olive oil
50g pack mixed snacking nuts or
seeds
45g vegetarian feta
for the roasted garlic
& herb dressing
2 tbsp olive oil
1 small pack parsley, finely chopped
1 lemon, juiced
1 Heat oven to 200C/180C fan/
gas 5. Tip the roots, potatoes and
garlic cloves into a large roasting
tin. Nestle the herbs in, then drizzle
with olive oil and toss, so everything
is well coated. Season and roast for
50 mins, or until all the vegetables
are tender.
2 Squeeze the roasted garlic out of
its skin, and blitz with the rest
of the dressing ingredients.
Alternatively, you can whisk these
together in a small bowl. Toss the
roots in the dressing, scatter over
the nuts, feta and serve.
GOOD TO KNOW vegan • folate • fibre • vit c •
2 of 5-a-day
PER SERVING 485 kcals • fat 32g • saturates 5g
• carbs 32g • sugars 13g • fibre 9g • protein 13g •
salt 0.1g
meat-free
Monday
89 per serving
Roasted roots traybake

Mushroom & chestnut pearl barley risotto
A healthier version of a favourite winter dish, take a break from the
Christmas calorie overload without losing any of the indulgence factor.
SERVES 4 PREP 10 mins
COOK 45-50 mins EASYV
2 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
180g chestnuts, roughly chopped
(optional)
2 thyme sprigs, leaves picked
250g mixed mushrooms, sliced
300g pearl barley
150ml white wine
1 litre vegetable stock
4 tbsp ricotta cheese
80g rocket
parsley leaves (optional), to serve
1 Heat the oil in a large frying pan over a medium high heat, add the
onion and fry until softened and golden, around 10 mins. Add the garlic,
chestnuts, if using, and the thyme, fry for a minute, then tip in the
mushrooms and fry until they begin to soften, around 3 mins.
2 Stir in the pearl barley, making sure everything is well combined and
cook for 2-3 mins. Tip in the wine and leeave to bubble away until its
reduced by half. Add one-third of the stock, stir, then turn the heat down
and let the pearl barley absorb the liquid. Continue adding the remaining
stock, a bit at a time, adding more once each addition has been absorbed.
3 Stir through the rocket, cook for 1 min, then divide between bowls.
Top with a dollop of ricotta and a scattering of parsley, if you like.
GOOD TO KNOW folate • fibre • 2 of 5-a-day
PER SERVING 554 kcals • fat 13g • saturates 4g • carbs 85g • sugars 10g • fibre 6g • protein 15g • salt 0.8g
2 of 5-a-day
£1.84 per serving
132bbcgoodfood.comCHRISTMAS 2017

easiest ever
CHRISTMAS 2017bbcgoodfood.com133
Brown rice canapé bowl
Leftover canapés? No problem, use them up on top of this low fat,
low calorie quick and easy bowl of goodness.
SERVES 2 PREP 20 mins COOK 20 mins EASY
1 x 200g pouch microwavable
brown rice
selection of leftover Asian-style
canapés (we used 6 gyoza and
120g tempura prawns)
1 carrot, peeled into ribbons with
a vegetable peeler
½ cucumber, cut into sticks
100g frozen edamame or peas,
cooked and cooled
½ small pack coriander
sesame seeds (optional) and pickled
ginger or fresh ginger, cut into
matchsticks, to serve
for the dressing
1 tbsp sweet chilli sauce
2 tbsp soy sauce
1 tsp sesame oil
1 Whisk the dressing ingredients together and set aside. Cook the rice
following pack instructions, divide between two bowls and drizzle over half
the dressing. Reheat the canapés.
2 Arrange all the remaining ingredients on top of the rice, making sections
of carrot, cucumber, edamame, and canapes. Top with the coriander, sesame
seeds and pickled ginger. Drizzle over the remaining dressing and serve.
GOOD TO KNOW low fat • low cal • calcium • folate • fibre • 2 of 5-a-day
PER SERVING 389 kcals • fat 11g • saturates 3g • carbs 54g • sugars 11g • fibre 8g • protein 15g • salt 3.1g
healthy
£1.87 per serving
Featuring three warming
trays, each with a
1.42-litre capacity, this
180W bu!et warming
tray is ideal for parties.
The top section can be
removed completely to
reveal a large surface.
• Measures 49 x 26 x
10cm.
•Product code G0013
Exclusive price for BBC
Good Food readers: only
£24.99 (was £29.99),
plus £4.95 p&p. To
order, call 0844 493
5654 quoting 76270
or visit cli!ord-james.
co.uk/76270
reader offer
Bu!et warmer and hotplate

easiest ever
134bbcgoodfood.comCHRISTMAS 2017
Festive stu!ed chicken
Festive flavours in a simple package.
SERVES 4 PREP 25 mins
COOK30 mins EASY
G
for the chicken
4 chicken breasts
4 tbsp Boursin cheese
2 tbsp cranberry jelly
8 slices Parma ham
for the stu"ing potatoes
500g frozen roast
potatoes
85g pack of stu"ing (we
used Paxo sage & onion
stu"ing for chicken),
cooked following pack
instructions
2 tbsp olive oil
½ lemon, juiced
100g bag rocket
1 Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the stu!ng mix,
tip into a roasting tin, drizzle over the olive oil, season and roast for 30 mins.
2 Cut the chicken breasts in half horizontally, carefully cutting halfway
through, and open them out like a book. Spread 1 tbsp Boursin cheese and
1
/2 tbsp cranberry inside each chicken breast. Close the breasts, then wrap
each in a slice of Parma ham. Line a baking tray with foil and put the chicken
br
easts on top. Once the potatoes have been cooking for 10 mins, put the
chicken tray in and cook for the remaining 20 mins.
3 Remove the chicken and potatoes, and toss the potatoes with the lemon
juice and rocket. Serve the oozing chicken breasts with the potatoes on
the side.
PER SERVING 589 kcals • fat 23g • saturates 11g • carbs 44g • sugars 6g • fibre 5g • protein 49g • salt 2.5g
crowd-pleaser
£2.33 per serving
Shoot director GARETH JONES | Food stylist ELENA SILCOCK | Stylist SARAH BIRKS

135bbcgoodfood.comCHRISTMAS 2017
offer
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TERMS AND CONDITIONS We think you’ll love our beers, but if you don’t, phone us on 0131 285 2684 (Mon-Fri,
9am-6pm) and we can alter, pause or cancel your subscription. Standard network rates apply. You’ll be charged
£24 each month if you choose to continue the subscription. We do not accept returns other than in exceptional
circumstances. If you have any questions, please contact [email protected].
DATA PROTECTION BBC Worldwide Limited and Immediate Media Company Limited (publishers of
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Prepare perfectly cooked meals in a fraction of the time
This powerful 900W stainless steel pressure
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details, address and the codes and quantities of the item(s)
you wish to order, along with a cheque payable to BVG
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136bbcgoodfood.comCHRISTMAS 2017

easiest ever
Food stylist ESTHER CLARKE | Stylist FAYE WEARS
500g fresh gnocchi
SERVES 2 V
Heat oven to 200C/180C fan/gas 6. Prick the
potatoes all over with a fork and rub with a
little oil. Bake the potatoes for 1 hr 20 mins.
Slice the mushrooms, fry in 1 tsp sunﬂower
oil, then stir through half the sour cream
& chive dip. Pile the mushrooms into the
jacket potatoes and garnish with dill.
GOOD TO KNOW healthy • low cal • fibre • 1 of 5-a-day • gluten free
PER SERVING 383 kcals • fat 14g • saturates 4g • carbs 51g •
sugars 4g • fibre 7g • protein 10g • salt 0.3g
1 garlic clove
160g bag kale
250g mushrooms
4 eggs
+ +
=
+
SERVES 3 V
Heat oven to 220C/200C fan/gas 7. Slice
the mushrooms and put in a roasting tin
with the gnocchi, then drizzle over 3 tbsp
olive oil. Roast for 25-30 mins or until the
gnocchi are golden, stirring occasionally to
stop them sticking. Once ready, stir half
the spinach into the tin to wilt it, then
crumble the blue cheese over the top. Put
it back in the oven to melt the cheese, then
serve with the remaining spinach, drizzled
with a little olive oil.
GOOD TO KNOW folate • 2 of 5-a-day
PER SERVING 469 kcals • fat 23g • saturates 9g • carbs 46g •
sugars 2g • fibre 4g • protein 17g • salt 1.9g
250g mushrooms
100g blue
cheese
160g bag spinach
+
=
+
+
SERVES 4 V
Slice the mushrooms and crush the garlic
clove. Heat 1 tbsp olive oil in a large non-stick
frying pan, then fry the garlic over a low heat
for 1 min. Add the mushrooms and cook until
soft, then add the kale. If the kale won’t all ﬁt
in the pan, add half and stir until wilted, then
add the rest. Once all the kale is wilted,
season and crack in the eggs. Keep cooking
gently for 2-3 mins, then cover with the lid to
for a further 2-3 mins or until the eggs are
cooked to your liking. Serve with bread.
GOOD TO KNOW healthy • low cal • 1 of 5-a-day • gluten free
PER SERVING 154 kcals • fat 11g • saturates 2g • carbs 1g • sugars 1g •
fibre 2g • protein 13g • salt 0.4g
2 large potatoes250g mushrooms
100g sour cream
& chive dip
dill
+
=
+
+
Mushroom jacket potatoes
Mushroom brunch
Roast mushroom gnocchi
Three easy meal ideas for warming winter suppers using a punnet of mushrooms
recipes MIRIAM NICE photographs TOM REGESTER
MUSHROOMS
dinner dash
CHRISTMAS 2017bbcgoodfood.com137

138bbcgoodfood.comCHRISTMAS 2017
healthier Christmas
HOW TO HAVE A
We’re all for indulgence over the Christmas period, but what if you could enjoy yourself
and feel fantastic at the same time? Try our top tips and clever swaps…
Our nutritional therapist, Kerry Torrens, shares her secrets
to feeling great during the hectic party season.
1. Breakfast is key, so start the
day with a generous bowl of
porridge, topped with a dollop
of yogurt and a sprinkle of
cinnamon for added ﬂavour.
Porridge stabilises blood
sugar levels, helping to control
your appetite later in the day.
2. Stay hydrated. Aim for 6-8
glasses of water or herbal tea
per day. Even mild dehydration can lead to a headache and
if you have been drinking the night before the diuretic
e!ects of alcohol will also take its toll on your body.
3. Snack sensibly. Arriving at a party ravenous makes it
much harder to resist overindulging in canapés, so a
well-timed snack can make all the di! erence. Try a small
pot of plain yogurt with a sliced banana – the protein in the
yogurt helps to line your stomach and delay the e! ects of
the ﬁrst glass of wine, while the potassium-rich banana
helps o!set any salty snacks such as olives, crisps or salted
nuts. Other good choices include granary toast with nut
butter or a bowl of muesli with milk.
4. Back away from the bu! et. Try
to slow down, savour your food
and move away from the table as
soon as your plate is full to avoid
non-stop grazing. Don’t feel that
you have to sample everything –
the greater the choice of food on
o!er, the more calories you’re
likely to eat. Instead, choose three
or four options and enjoy.
Healthy party picks
Bu!et nibbles are notoriously packed with salt, sugar and fat.
Snack smarter at your festive celebrations with these simple
swaps from nutritional therapist, Kerry Torrens…
Bread sticks Cheese straws
Cocktail sausages Mini sausage rolls
Sushi Spring rolls
Olives Salted peanuts
Tiger prawn skewers Prawn crackers
Choose...
Instead of...
Party season survival
easy
swaps
words SARAH LIENARD

CHRISTMAS 2017bbcgoodfood.com139
health
It’s true that mixing drinks may
make a hangover worse, and
certain tipples may be the main
o!enders. Dr Sarah Jarvis,
a medical advisor
to Drinkaware,
explains: ‘When
you mix
drinks you are
more likely to
underestimate
your intake
and therefore
drink more.
All alcohol can
cause hangovers,
but dark drinks (such
as port or dark spirits)
tend to be the worst because
they contain congeners (chemicals
which contribute to their taste and
colour).’ What about other ‘cures’
such as taking painkillers
before bed, eating
specific foods before
you fall asleep,
drinking a ‘hair
of the dog’
or taking
vitamin C?
Dr Jarvis says
there’s no
evidence that
they work.
All the more
reason to drink
in moderation and
wake up feeling fresh!
Learn more at bbcgood-
food.com/hangover-myths.
Average
275ml
alcopop
One slice of
Battenburg cake
Liquid calories
•Include protein-rich
foods in your diet, which contain
the amino acid, tryptophan. Good
examples include chicken, turkey, tofu, milk,
dairy, nuts and seeds and combine these with
carbohydrates like rice, pasta and oatcakes.
Eating these foods before bed boosts the
sleep-inducing hormone melatonin.
•Reduce your ca!eine intake gradually, especially
late at night and preferably from lunchtime.
•Avoid using a computer late in the evening as the
blue-tinted light has a stimulating e!ect.
•Take time to both relax and exercise to help manage
stress levels – but be careful when you exercise – too late
in the evening can keep you awake.
Sweet
dreams
Feeling exhausted in the run up
to Christmas? Try these ideas for
a better night’s sleep:
Hangover truths
Do you know how your favourite drinks add up?
Anyone that’s ever Googled ‘How many calories are
in a glass of wine?’, this is for you…
One ... Contains ... That’s the
same as ...
ALL CALORIE FIGURES GIVEN ARE AVERAGES. INFORMATION SOURCES: NUTRITIONAL
THERAPIST KERRY TORRENS AND DRINKAWARE Photographs ISTOCK, GETTY IMAGES
Pint of
cider
One iced ring
doughnut
175ml glass
of wine
A medium latte
Glass of
champagne
One chocolate
digestive
25ml shot
of spirits
One small
banana
220 kcals
160 kcals
90 kcals
60 kcals
170 kcals
Pint of
beer
An average
sausage roll
180 kcals

Hampton Court Palace
8 - 10 December 2017
festivefeast.co.uk
Details correct at time of print. Late night shopping available on Friday and Saturday only and includes entry to Base Court
and Clock Court only, excluding entry to the palace. The Good Food word mark and logo are trademarks of the BBC. ©BBC.
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healthy
diet
plan
health
Food stylist SARA BUENFELD | Stylist SARAH BIRKS
HEALTHY IRON VIT C
Winter vegetable & lentil soup
This makes a substantial supper or warming
snack, and it would travel to work in a wide
neck lask for lunch – just don’t forget a spoon.
SERVES2 generously, 4 as a snack
PREP 10 mins COOK 30 mins EASY V
G
85g dried red lentils
2 carrots, quartered lengthways
then diced
3 sticks celery, sliced
2 small leeks, sliced
2 tbsp tomato purée
1 tbsp fresh thyme leaves
3 large garlic cloves, chopped
1 tbsp vegetable bouillon powder
1 heaped tsp ground coriander
1 Tip the lentils and vegetables into a large
pan with the tomato purée, thyme, garlic,
bouillon powder and coriander. Pour over
1
1
/2 litres boiling water from the kettle,
then stir well. Cover and leave to simmer
for 30 mins until the vegetables and
lentils are tender.
2 Ladle into bowls and eat straight
away, or if you like a really thick
texture, blitz a third of the soup with
a hand blender or in a food processor.
GOOD TO KNOW healthy • low fat • iron • folate •
vit c • fibre • 4 of 5-a-day •
PER SERVING 264 kcals • fat 3g • saturates 1g •
carbs 37g • sugars 11g • fibre 13g • protein 16g •
salt 0.4g
recipe SARA BUENFELD photograph STUART OVENDEN
Winter warmer
When it’s cold outside, nothing is more reviving than a
homemade soup. This is packed with immunity-supporting
vitamin C as well as four of your 5-a-day
To follow our healthy diet-plan,
go to bbcgoodfood.com/more-diet-plans
CHRISTMAS 2017bbcgoodfood.com141

travel
With over 200 wineries, spectacular scenery and
a fantastic produce-to-plate culture, South Australia
is a foodie’s dream destination. Let Qatar Airways
take you direct to its capital, Adelaide, in style
Enjoy seven nights in Adelaide, including The Epicurean Way, with Travelbag from just £1,289pp.
W
hen you’re travelling
long-haul, you want to
do it in comfort, and with
Qatar Airways – named the
World’s Best Airline at the 2017
Skytrax awards – you couldn’t
get your trip off to a better,
easier or more relaxing start.
With daily flights from
UK airports – London
Heathrow, Manchester,
Edinburgh, Birmingham and
Cardiff (launching May 2018)
– you’ll experience a journey
that’s ahead of the curve on the
thoughtfully designed and surprisingly
spacious A350 (the world’s newest aircraft).
You’ll enjoy a wide selection of wine and
delectable chef creations onboard, as the
dynamic LED mood lighting helps you
unwind. And you’ll be able to relax knowing
that your jet lag will be kept to a minimum,
thanks to the carbon fibre fuselage that
provides reduced cabin pressure and
a high-precision air management
system that filters the air every
few minutes.
After a smooth connection
at the state-of-the-art Qatar
hub, Doha’s Hamad
International Airport, landing
in Adelaide will feel like
you’ve arrived in a food- and
wine-enthusiast’s playground.
The cosmopolitan city has an
amazing gastronomic scene where
chefs embrace foraging and visit the local
markets, as well as select the finest meats
and seafood direct from the farmers and
fishermen. Within close reach of Adelaide,
The best in

Enjoy al fresco dining with unbeatable views on
Kangaroo Island. Below: d’Arenberg’s new Cube
installation perched amongst the vines in the
renowned McLaren Vale winery, due to open
this month. Bottom: Quality street food can be
found at every turn in Adelaide’s East End
Go oﬀ the
beaten track
Includes flights with Qatar Airways. Visit travelbag.co.uk/SouthAustralia or call 020 7007 5848
you’ll also find wildlife and outback,
natural scenic features and pristine
coastal stretches – almost 2,000 miles’
worth! And you can expect a friendly
welcome from the laid-back locals, who
know a thing or two about their food.
Perfectly positioned between the
coast and the hills, Adelaide offers
barefoot luxury and a Mediterranean
climate with a relaxed outdoors lifestyle
that will give you lots of opportunities for
al fresco dining, and even glamping and
unique lodge stays.
Adelaide is also the gateway to
regional South Australia, with over 200
wine cellar doors within an hour’s drive,
the scenic Kangaroo Island just a
30-minute flight away and the Flinders
Ranges a five-hour drive. South
Australia itself is also the ideal place to
start exploring the rest of the country,
because it’s the only state to border
every other mainland state.
When you visit Adelaide, you’ll feel as
though you’re only just scratching the
surface. From bush to beach, it’s
teeming with so many wonderful
experiences you’ll want to return time
and again – and each visit you’ll find
something completely new to try.
Great produce is at the heart of South
Australia. Attend a food festival like
Adelaide’s annual Tasting Australia, or
drop into one of the many farmers’ markets
scattered across the state, such as the
impressive Adelaide Central Market. There
you’ll ﬁnd an abundance of the best and
freshest produce, including Coﬃn Bay
Oysters from the Eyre Peninsula and
grain-fed Clare Valley beef, artisan cheeses,
and freshly picked fruit and veg. The
wildlife-rich Kangaroo Island, Australia’s
third largest island, is also home to the best
fresh King George Whiting, abalone,
succulent lobsters and fresh-water marron
around, as well as the last genetically pure
population of the Ligurian honey bee.
A cultural melting pot with a hip arts scene,
Adelaide has a dynamic food culture where
growers and producers work with chefs and
winemakers to create the best Australia has
to oﬀer. From delectable Asian delicacies to
hole-in-the-wall pop-up coﬀee shops,
everything is fresh, good quality and local.
So support Adelaide’s blossoming food
scene, largely based around the city’s East
End, while you’re here. Stroll down
Ebenezer Place and you’ll ﬁnd bustling cafes
and some of the city’s best food and wine
cellars. And around the Leigh Street/Peel
Street Precinct, there’s a good mix of
high-end dining and cheap street eats.
Sean’s Kitchen, Africola and Restaurant
Orana are all worth checking out.
From boutique cellars like Hentley Farm and
Vinteloper, to big wine hitters such as Penfolds
and d’Arenburg, South Australia is home to
a large slice of Australia’s wine industry – it
produces around 60% of Australia’s wine
exports, in fact. So it’s no wonder it’s been
recognised as one of the Great Wine Capitals
of the world. The state is also renowned for
its fresh local produce-to-plate approach to
food, so there’s nowhere better to do a
gastro-inspired road trip.
The Epicurean Way is a must. You can meet the
winemakers as you drink a robust Chardonnay
in the Adelaide Hills, cycle through a vineyard
before sampling Shiraz in McLaren Vale (the
Fleurieu Peninsula), and even take a hot air
balloon trip to swig a Cabernet in Barossa,
before enjoying a dégustation menu at a winery
in Clare Valley. But it’s not all about wine; you’ll
also ﬁnd plenty of local food producers along
the way, plus regional delights to try and
cookery schools to visit.
Food and wine road trips
Experience the
local food scene
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Lee Kum Kee Europe

Make my two-
ingredient festive
bakes
Emma Freud, p146
Why we should
stop relying on
takeaway
Joanna Blythman, p153
NOVEMBER 2017bbcgoodfood.com145
Thought-provoking views, reviews and insights from our columnists and guests
“opnioN
My baby
son’s ﬁrst
Christmas
Ronan Keating, p148
Tony
Naylor’s
guide to
a happy
Christmas
p155
Illustration NICK SHEPHERD

Recipe photograph TOM REGESTER | Shoot director and stylist TONIA SHUTTLEWORTH
Food stylist KATY GREENWOOD
How we eat now
My guide to fuss-free
festive baking
Emma Freud experiments with recipes using just two
ingredients to take some of the stress out of Christmas
he world is getting more complicated, and life is
deﬁnitely becoming more confusing. Christmas
used to mean a wrapped gift and a satsuma; it now
involves an itemised budget, a three-month planner
and a spreadsheet. But for the next three minutes, recipes are
going to get simpler. An astonishing number of culinary miracles
can be conjured up with just TWO key ingredients (not including
salt, pepper, baking powder and water, which don’t count. Them’s
the rules.) These amazing creations might not overcome the
need for a festive season Powerpoint presentation, but will
hopefully distract from Santa’s increasingly complex demands.
BANANAS
Bananas are a miracle food. They somehow contain enough
sweetness and substance to replace the butter, sugar, ﬂour or
cream in a recipe. Mash one and mix it with two eggs (plus a
sprinkle of baking powder), then griddle a spoonful at a time
to make light and delicious pancakes. I’m not even joking.
The unlikely combination of two ripe bananas with a cup of
ground oats and a pinch of salt makes a pretty decent biscuit,
best eaten warm (the biscuits are even nicer if you add sultanas,
but that would be three ingredients, so they have no place here).
But the banana’s greatest hour is the two-ingredient banana
ice cream. It’s an alchemic phenomenon that you won’t really
believe works until you do it, at which point you’ll ring me and
scream down the phone in disbelief. Peel and chop a couple of
bananas into about six chunks, freeze them, then blitz in a food
NUTELLA BROWNIES
mousse-like and your arm is sore, then trickle in a pot of warm
Nutella and bake for 20 mins. The result is a light and gentle
brownie, but you can eat lots without feeling stu!ed.
BREAD / PIZZA
Pizza dough made solely from equal quantities of self-raising
ﬂour and – wait for it – natural yogurt is a revelation. Just
knead it for a few minutes with a tablespoon of sea salt, knock
it into a circle and cover with your favourite toppings. The
recipe for ﬂatbreads is virtually the same – only it also includes
a tablespoon of baking powder. Mix, knead, roll into thin
taco-sized circles and dry-fry for a minute on each side.
CHOCOLATE MOUSSE TWO WAYS
Melt a bar of milk chocolate, cool slightly, then mix with two
egg yolks and fold in two sti"y whipped egg whites before
chilling. It’s perfect. For a vegan version, put a bowl containing
a bar of melted vegan dark chocolate over a bowl of ice. Add
a cup of almond or coconut milk, and whisk for ﬁve minutes
until thick. Chill, then serve with a nice, smug look on your face.
CRISPS
Not only easy, but almost carb-free and practically saintly.
Whisk two egg whites with a fork until gently frothy, and
season. Put a teaspoon of the frothy liquid into the bottom
of a well-oiled mu#n tin and sprinkle some grated cheddar
on top. Bake for 15 minutes at 200C/180C fan/gas 6, eat
instantly and praise the lord. Egg crisps: believe me.
INSTANT ICE CREAM/SORBET
A jar of soft caramel mixed with a pint of whipped double cream
takes about four hours in the freezer to become phenomenal,
no machine or churning needed. Or try whizzing frozen peach
slices with a cup of full-fat coconut milk in a blender for quick,
healthy ice cream. Blitz frozen raspberries in a blender with a
handful of ice and a tablespoon of icing sugar to make a great
instantaneous sorbet, or freeze pineapple chunks and blend
with fresh mint for a luscious granita.
If frozen yogurt is your jam, beat Greek yogurt with
agave syrup (and a teaspoon of sea salt) for a few mins,
put in a plastic container and freeze for an hour – that’s
the bread recipe to create a scone version.
One full weekend of disasters later, we had nailed it: crisp
on the outside, ﬂu!y and light on the inside, not too sweet, a
hint of ice-creamy goodness, with a little sea salt to bring out
all the ﬂavours. It’s perfect, and takes literally a minute to
prep as it has literally two ingredients (not forgetting my
decreee about baking powder and salt). This is a game-
changer. Read on…
@emmafreud
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.
146bbcgoodfood.comCHRISTMAS 2017

opinion
CHRISTMAS 2017bbcgoodfood.com147
The quick method
SERVES 2 PREP 2 mins COOK 20 mins
EASYV
1 pint vanilla or strawberry ice cream,
melted
175g self-raising flour, plus 2 tsp baking
powder
1 Heat oven to 200C/180C fan/gas 6.
Mix all the ingredients with a pinch of
sea salt (if you’re feeling adventurous,
you can add a handful of sultanas), then
pour the batter into a buttered mu!n
tin so that each hole is three-quarters
full. Bake for 20 mins.
2 Cool on a wire rack. While still warm,
split in two and add jam and whipped
cream (in that order).
PER SCONE 86 kcals • fat 4g • saturates 2g • carbs 11g •
sugars 4g • fibre none • protein 2g • salt 0.3g
The very quick ‘I can’t
ﬁnd my scales’ method
SERVES Your friends PREP 4 mins
COOK 20 mins EASY V
some vanilla or strawberry ice cream
some self-raising flour, plus 2 tsp baking
powder
1 Heat oven to 200C/180C fan/gas 6. Heat
however much ice cream you have in your
freezer in a pan over a low heat until runny
– don’t let it get hot. Remove from the heat
and add ﬂour until it starts to resemble
porridge – it should be pourable but not
sti". Stir in 2 tsp baking powder and a
pinch of sea salt (plus sultanas if you’re
feeling reckless). Pour the mixture into a
mu!n tin so each hole is three-quarters
full. Bake for 20 mins until golden.
2 Take the tins out of the oven and cool on
a rack. While still warm, split and spread
with jam and cream. Wolf.
I would like this recipe engraved on my
tombstone, since it’s the finest thing I have
bequeathed to the planet in my 55 years
here. As long as you leave the ice cream to
melt in advance, it takes just a couple of
minutes to go from an empty kitchen to
scones in the oven. I’ve provided two
methods – one quick, and one quick but
also works if you’ve mislaid your scales.
Serve the scones with a seasonal jam –
and cream, of course.
EMMA’S TW0-INGREDIENT ICE CREAM SCONE

148bbcgoodfood.comCHRISTMAS 2017
Ronan Keating’s
food milestones
The former Boyzone hitmaker shares his memories
of Christmas in Ireland, and his mum’s curry
interview by ROSANNA GREENSTREET
R
onan Keating, 40, was
raised in Dublin, the
youngest of ﬁve. In 1993,
at the age of just 16, he
joined Louis Walsh’s boyband,
Boyzone. The band went on to sell
over 25 million records worldwide
and, as a solo artist, Keating has sold
20 million. He’s appeared as a judge
on TheX Factor and The Voice in
Australia and starred in the wartime
ﬁlm, Another Mother’s Son, which
was released earlier this year. He has
three children, Jack, 18, Missy, 16 and
Ali, 12, by his former wife. In 2015,
he married Australian TV producer
Storm Uechtritz. They live in
Hertfordshire and have a baby son,
Cooper, who was born in April.
Growing up we always had big,
crazy family Christmases but, after
my brothers and sister had to emigrate
for work – unemployment was at an
all-time high in Ireland – it was just
Mam, Dad and me. It was tough
on Mam – one year, I remember her
crying. This year, I’m hoping we have
Christmas in our home in London.
We’ve been back to Ireland over the
last few years. It’s all about the kids
and having the family together. Storm
loves to put on a big Christmas dinner.
Like every other household, it’s
wonderful to sit around for hours
eating and drinking and then enjoying
some TV with a very sore belly.
It’s our baby boy Cooper’s ﬁrst
Christmas, which is very exciting.
Santa Claus is gonna be coming.
Storm has some wonderful Aussie
traditions, she makes rum balls, a
typically Australian dessert. they are
covered in coconut and are just
amazing, I eat far too many.
I start playing Christmas music
in the house maybe a week before
Christmas. I love the classics, the
Frank Sinatra stu! is always brilliant.
I’m a bit of a sucker for Christmas,
it's probably my favourite time of year.
I love the festive spirit in London.
A Christmas walk will be lovely and
it’ll be magical if it snows. We have
a wonderful wood near us and we go for
walks regularly there. Storm doesn’t
love the cold, she misses the hot
weather in Australia. They tend to have
turkeys on the beach there because it’s
so hot, but she’s getting used to it here.
When I was growing up in Dublin,
my mam cooked gammon steak
and chips, Irish stews and coddles.
A coddle is sausage, bacon and potatoes
boiled in hot water with some herbs.
It’s pretty basic and very much a
working class family Irish stew. My
dad was a salesman – he worked for
a crisp company and for a soft drinks
company and Mam was a stay-at-home
mum. She was a hairdresser but gave
that up to raise her ﬁve kids and went
back to it after we grew up.
We didn’t have school dinners.
School was right around the corner and
I used to go home for lunch – it would
be pizza, sandwiches or burgers. We
are Catholic and had ﬁsh every Friday
– mam was pretty strong about that.
Mam did a chicken curry that we’ve
tried to replicate ever since she
died but it’s been very di!cult. It
was my favourite dish and she knew
that I loved it so, when I’d come home
from being on the road, she’d make
chicken curry and it was always
amazing. She died from breast cancer
in 1998, she was 51 and, nearly 20 years
later, it’s still very hard. Our family
run a charity, the Marie Keating
Foundation (mariekeating.ie), and
we're constantly fundraising for
Cancer Research and trying to create
awareness worldwide.
I'm a bit of
a sucker for
Christmas, it's
my favourite
time of year.
I love the festive
spirit in London

CHRISTMAS 2017bbcgoodfood.com149
Portrait HEATHCLIFFE O'MALLEY/CAMERAPRESS
opinion
It wasn’t until I got into Boyzone
that I broadened my horizons and
tried new stu!. I wasn’t very
adventurous when I was younger, I
was pretty much a steak and chips
kind of guy. When we started
travelling to Asia, we were really lucky
to dine in some of the most fabulous
restaurants in Japan and the sushi
blew my mind. I remember one really
bad meal, when we were in Korea.
We were shooting a Top of the Pops
broadcast and we were in Seoul, up in
the mountains in a temple, and we all
had to sit down and eat all sorts of
strange stu!. We just couldn’t eat it
and, on the way back to the hotel, we
all went to McDonalds!
The ﬁrst meal I ever cooked for
Storm was a Wagyu steak in
Sydney. The food is one of the things
that I love so much about Australia
– it’s always so fresh.
My children eat everything and
I am very proud of that. I have made
sure that they try di!erent stu! and
my youngest daughter, Ali, would cry
for sushi, she loves it so much! Cooper
is only on milk at the moment – he’s
still breastfeeding. No doubt he’ll be
trying everything too.
Storm and I love our food and we
also love our co!ee. We have a co!ee
company, Ground Co!ee Society in
Putney. We struggled to ﬁnd good
co!ee when we came back from
Australia but, when we were living in
Barnes, we stumbled across this small
café which had great co!ee and an
antipodean feel – the owner is
married to a Kiwi lady – with Aussie
and Kiwi-inspired breakfast dishes
like avocado and quinoa porridge. We
have now partnered up with the
owners and expanded the café but we
are also wholesaling the co!ee beans,
which is great.
I am a total carnivore, I love my
meat, so my last supper would have
to be a David Blackmore Wagyu rib
eye steak. There is nothing ﬁner with
a beautiful glass of Australian red. For
dessert I’d have the bread and butter
pudding my mam used to do or the
great Eton mess that Storm makes.
&
Listen to the breakfast show on Magic
Radio with Ronan Keating and Harriet
Scott, weekdays from 6- 10am. magic.co.uk

Grab a
I
t’s getting to that time of year when you start craving a nice bowl of soup to warm
you up. And while some people enjoy the satisfying feeling of slow-cooking their
broth to the point of perfection, others want to grab a spoon and get it into the bowl
as soon as humanly possible. If you prefer the former, this Portuguese black bean
and pork recipe is perfect, as it takes a little extra time to make sure it’s as tasty as
possible. Whichever you choose, the new range of Ready To Use from OXO, available in
delicious Rich Farm-Bred Beef, Succulent Free-Range Chicken and Tasty Vegetable, gives
you a lovely intense flavour.
Slow cook
Portuguese black bean
& pork shoulder soup
SERVES 6!PREP 15 mins!COOK 2 hrs !EASY
1 tbsp oil
600g boneless, skinless pork shoulder,
cut into chunks
250g uncooked chorizo sausages
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 celery stick, trimmed and chopped
4 garlic cloves, peeled and crushed
1 tsp ground coriander
2 tbsp tomato purée
3 thyme sprigs
250g can black beans
320ml OXO Ready To Use Succulent
Free-Range Chicken Stock
400g can chopped tomatoes
handful fresh coriander or parsley,
chopped, to serve
1Heat the oil in a large heavy-based
saucepan over a medium heat. Brown the
pork on all sides, then set aside on a plate.
Add the chorizo and brown all over, and
set aside with the pork.
2 Turn the heat down to medium-low,
cook the onion, carrot and celery for
12 mins or until softened. Add the garlic
and ground coriander, and cook for 1 min.
3 Add the tomato purée, thyme, black
beans, OXO Ready To Use Succulent
Free-Range Chicken Stock, chopped
tomatoes and pork shoulder to the pan,
along with 1.2 litres of water. Boil rapidly
for 10 mins. Cover with a lid, then reduce
to a gentle simmer for 1 hr 30 mins or until
tender, adding the sausages back to the
pan for the last 30 mins. Skim any foam
off the top regularly.
4 Once the meat is tender, take it out of
the pan and roughly shred it. Take the
sausages out and slice. Add both back to
the pan and stir through. Top up with
more water to reach the desired
thickness, and season to taste. Serve with
a sprinkle of chopped coriander or
parsley if you like.
Do you prefer your soup slow-cooked or ready in a flash? Either way,
achieve the ultimate flavour with new Ready To Use Stock from OXO
spoon
Prefer a quick soup? Find this
sweet and smoky recipe online
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opinion
I
t is a long, long time since I’ve come out of a
restaurant feeling so comprehensively ripped-o!
as I do at Jean Georges at The Connaught.
But I’m getting ahead of myself. Chef Jean-Georges
Vongerichten comes trailing a stellar US reputation,
wowing Manhattan’s moneyed classes (The Mark,
ABC Kitchen) and partnering with upscale hotel
groups here and in Asia (he had a previous London
foray with his Vong at The Berkeley). On his website, he
describes himself as ‘one of the world’s most famous
chefs’: get you, JG. He has now landed in the oddly-
shaped, semi conservatory at The Connaught that
used to house Espelette and has always struck me as
somewhere for breakfast or afternoon tea rather than
a destination restaurant.
We embark on the oddest meal, the only thoroughly
enjoyable element the little freebie Comté and tru"e
croquettes that act as curtain raisers.
Crab crostini
come piled with ﬂavourless shellﬁsh dominated by
its quantities of dill. I’m intrigued by the idea of ‘crispy
salmon sushi’ and it’s fun, the squidginess of the
deep-fried pucks of rice, the smoky warmth from
chipotle; but I like it in the same way I like eating
Doritos’n’dips in front of Geordie Shore: trashy
and unedifying.
Main courses are simply grim: lamb chops – good
meat, badly treated by cooking that leaves the fat
almost entirely unrendered
– come with fried onion
rings and dollops of tepid sour sorta-tzatziki tasting
like composty milk that has gone o!. And a true
horror: fontina and black tru"e pizza, remarkable
for tasting of neither of the main billed ingredients –
perhaps they used up all the tru"e oil on those
croquettes? A greige, vaguely cheesy mushroom
sludge on an indi!erent base. 29 quid, though.
With its gazpacho (special billing for black pepper,
yay!), warm shrimp salad, tuna tartare – the prawn
cocktail de nos jours – selection of caviars (30g
of Imperial Beluga, £400), ﬁsh and chips and
cheeseburger, this isn’t a restaurant menu of any sense
or coherence. It’s hotel food for rich people who can
only be bothered coming downstairs from their
stratospheric suites. If it doubled as the room service
menu, I wouldn’t be the tiniest bit surprised. The ﬁnal
indignity – well, before the arrival of the bill – is a
dessert of such cloth-eared idiocy it almost deﬁes
belief: a peach-ﬂavoured candy ﬂoss dome over which
redcurrant syrup is poured so that the ﬂoss slumps
exhaustedly over peach sorbet, peach slices and a
curdy set cream strident with almond essence, so
sweet it threatens to send my palate into toxic shock.
As it all collapses in on itself, it starts to look like
something from the wilder fringes of David
Cronenberg’s imagination.
When darkness falls, vast, blue-tinged ﬂying saucer
light ﬁttings illuminate and the twitchy ‘club’
soundtrack cranks up.
It’s like being in a bad Vegas
concession rather than one of the world’s great hotels
(apart from sta!, who are lovely).
That bill for two of
us, with a couple of glasses of ﬁzz, the second cheapest
white wine on the list and one dessert, is £250.
‘Informal gourmet dining’, they call it; I call it a
mugging dressed in kidney-shaped oatmeal soft
furnishings. Even in the rareﬁed conﬁnes of one of the
poshest hotels in the poshest part of London, I defy
anyone to shell out this amount for such indi!erent
food without recoiling. The rich are welcome to it.
@marinaoloughlin
Despite the superstar chef behind this new opening, a confused menu
with an eye-watering price tag means it doesn’t quite hit the mark
Jean-Georges at The Connaught
Marina O’Loughlin eats at
Where
The Connaught
Carlos Place,
Mayfair
London W1K 2AL
020 7107 8861
the-connaught.
co.uk
Cost
£250 for two
Best dish
Comté & tru!le
croquettes
Verdict
Don’t bother
Contributing editor and top food writer Marina O'Loughlin,
reviews restaurants for Good Food and The Sunday Times.
For more from Marina, visit bbcgoodfood.com.
CHRISTMAS 2017bbcgoodfood.com151

Lee Kum Kee Europe

opinion
CHRISTMAS 2017bbcgoodfood.com153
Stop ordering your food online and go to a restaurant
Home delivery?
Don’t be so lazy!
Joanna Blythman
@joannablythman
EASY, AFFORDABLE MEALS TO MAKE AT HOME IN A 30 -MINUTE TIME SLOT
hat’s the point of
having restaurant
food delivered at
home? Online
takeaway ordering schemes have
exploded. Cyclists with insulated
backpacks of food snake in and out
of rush-hour tra!c. No need to
venture out to the restaurant of
your choice, now the restaurant
comes to you, at all hours of the day
and night.
I suppose my resistance boils
down to the fact that I actively
enjoy eating out. It’s not only the
food that I relish, it’s also the buzz
and ‘theatre’ of dining out, maybe
dressing up a bit, marking a
celebration, or simply winding
down on a Friday night.
Canvassing opinion of people
who do use these websites hasn’t
converted me. They report
problems with the wrong dishes
coming, of food that’s swathed in
layers of steamy packaging, but
barely hot enough to eat. And
then their phone or computer is
bombarded with ads forever after.
Scrolling through these delivery
sites online, it seems to me that you
pay pretty much the same price as
going to the restaurant once you’ve
factored in the delivery charge.
So what are you actually gaining
by getting a home delivery? Speed
is one notional beneﬁt – a
30-minute time frame is typical
– but these slots are estimates, not
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.
Food arrives
swathed
in layers
of steamy
packaging,
but barely
hot enough
to eat
in with the promise of another
stream of revenue, but if fewer
people eat on the premises, they
can easily start looking like ailing
operations. Some restaurants are
withdrawing from such schemes
because, despite the publicity they
gain through online exposure, they
ﬁnd that after they pay the initial
joining fees, and then the broker’s
cut on every meal, they aren’t
building up overall trade long term.
For the home diner, I can’t help
thinking that regular home
deliveries encourage a slobbish
laziness. You needn’t bother
looking presentable to go out, you
can just sit on the couch in your
onesie as you eat from cartons and
play with your phone. I’m not
saying that there aren’t occasions
when a home delivery is a boon –
for instance, when you’ve been
doing DIY all day and no-one has
had time to buy ingredients to
cook. But I’m just happy with the
traditional culinary distinction:
either cook at home or have the
buzzy fun of going out to eat.
Home cooking and restaurant
cooking are two distinct worlds,
and each has its own charms.
Why blur them?
next
month
Joanna explores
the pros and
cons of plant-
based meat
Do you agree
with Joanna?
Let us know on
Facebook
and Twitter
#bbcgfopinion
Risotto
Chinese stir-fry with
egg-fried rice
Fried/baked fish with
a salad or vegetables
Grilled halloumi,
goat’s cheese, or
melted cheese on
toast with salad
Mexican huevos
rancheros; Tunisian
eggs (shakshuka)
Tortilla/frittata/
omelette
Carbonara, and
hundreds of other
pastas
Fish/prawn curry;
Thai green curry
Sausages with lentils
Illustration GETTY IMAGES
guarantees. If your meal doesn’t
appear, you are left with the joy of
ﬁlling in an online feedback form’,
or venting your annoyance on the
customer ratings part of the
website. Meanwhile, I keep seeing
headlines about couriers for certain
delivery companies threatening
strike action because they’re paid
by delivery, not by the hour, and so
can end up earning less than the
minimum wage, and they get no
beneﬁts, such as holiday pay.
If couriers have issues with
these schemes, what of the
restaurants? Twice in the last year
while I’ve been waiting too long for
food to arrive in a restaurant, I’ve
noticed a steady stream of orders
being handed over from the
kitchen to waiting couriers.
Delivery schemes hook restaurants

If you’re looking for true Italian authenticity,
look out for the PDO stamp of approval
The real deal
Share your Prosciutto di San Daniele and Grana Padano
dishes using the hashtag #EnjoyingPDO
Grana Padano,
conﬁt onion &
potato gratin with
Prosciutto di San Daniele
by Dan Doherty
Combine two Italian staples to create this
mouth-watering slice of comfort food
SERVES 4!PREP 20 Mins!COOK 1 hr!EASY
500ml double cream
2 garlic cloves
1 thyme sprig
1 rosemary sprig
200g potatoes, sliced ½ cm thick
100g Grana Padano, grated
8 slices Prosciutto di San Daniele
For the onion jam
2 tsp olive oil
2 onions, ﬁnely sliced
1 thyme sprig
50ml balsamic vinegar
1 tsp sugar
1 Heat oven to 160C/140C fan/gas 2. Heat
the cream with the garlic, thyme and
rosemary, then season with salt and
pepper. Allow to infuse for 20 mins.
2 Strain into another pan, add the
potatoes and warm through for 2-3 mins.
3 To make the onion jam, heat the oil and
cook the onions and thyme over a
medium heat until soft and golden.
Season with salt and pepper, then add
the vinegar and sugar, and reduce down
until jammy.
4 In a baking dish, add a layer of the
creamy potatoes and evenly spread
1/3 of
the onion jam over them. Sprinkle
1/4 of
the Grana Padano on top. Repeat this
process 3 times using all of the onion jam
and potatoes.
5 Top with the rest of the Grana Padano
and bake in the oven for 40 mins. When
cooked, take out of the oven and lay
the Prosciutto di San Daniele slices
evenly on top.
L
et’s face it, when it comes to ham
and cheese, the Italians do it
better. How? Rewind 1,000 years
to Northern Italy, where on the
fertile plains of the River Po, a group of
Benedictine monks created an ingenious
way to preserve surplus milk. And so began
the legacy of Grana Padano cheese, which
would become a treasured ingredient of
Renaissance banquets held by the
aristocracy, as well as a nourishing staple
for people living in rural areas.
The reputation of this fine cheese was
established over time, and its traditional
production methods handed down through
generations, intact. That means its crumbly
texture, and distinctive aroma and flavour
have been the same for hundreds of years.
The same dedication to taste and
authenticity can be said for Prosciutto di San
Daniele, which is lovingly cured in San Daniele
del Friuli, kissed by Adriatic Sea breezes and
fresh alpine air. This unique microclimate,
regulated by the cooling Tagliamento river,
along with traditional processing – the result
of centuries of experience – create a
prosciutto that is delicate to the taste and
so soft it melts in the mouth. Made with no
additives or preservatives, just selected thighs
from Italian pigs and sea salt, its flavour and
aroma grow more persistent as maturing
progresses. And the proof is in the eating.
To introduce some Italian magic into your
life, look out for the stamp of approval.
Protected Designation of Origin (PDO) status
means that the products are recognised by
the European Union as having met strict
product specifications. A PDO logo signifies
that production methods follow the traditional
recipe, and that both the product and the raw
materials used to make it come from a clearly
defined geographical area. It also guarantees
authentic taste, with quality certification
coming from independent accredited bodies.
So the next time you want to enjoy the
taste of Italy, look for the PDO logo.
Discover more at prosciuttosandaniele.it
and granapadano.it.
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CHRISTMAS 2017bbcgoodfood.com155
opinion
@naylor_tony
Tony Naylor writes for Restaurant magazine and TheGuardian.
How do you cope with Christmas
stress? Let us know on Facebook
and Twitter #bbcgfopinion
Tony Naylor
Ding dong merrily…
and sigh!
Christmas Day is
the most stressful
day of the year,
says Tony Naylor.
It needn’t be – just
follow his guide for
ho-ho happiness
L
ike Morecambe &
Wise repeats or
queueing for returns
in M&S, stress is a
deﬁning characteristic of the
Christmas period. Magimix
even claims to have identiﬁed
the exact moment of peak
anxiety (12.56pm on
Christmas Day), as the dinner
prep gets to crunch-time
and kitchens reverberate to
volleys of Gordon Ramsay-
like ‘language’.
Naturally, cooking is a key
festive stress trigger. We want
everything to be perfect. And will damn near kill
ourselves to ensure it is. But it needn’t be like that. Heed
my guide to a stress-free Christmas and it can be a
season of peace and goodwill to (almost) all men.
1 Drink, be merry There are few kitchen disasters that
cannot be put into their true perspective by a sti! drink.
According to a 2013 British Heart Foundation survey,
16% of us start drinking by 11am on Christmas Day.
That, friends, is true enlightenment.
2 Food not fa!Forget about making your own
crackers or gilded table decorations. Stop polishing
those ﬁsh knives. Frazzled hosts run themselves ragged
creating the ultimate Christmas table, but to what end?
A great Christmas is about the warmth engendered by
sharing great food, not aesthetic perfection.
3 Seasonal serenity Accept the things you cannot
change: that wet quiche that next door always bring
round on Boxing Day; your father-in-law’s ‘legendary’
Christmas pudding that must be served, despite it
tasting like brandy-soaked loft insulation; your mum
(hello, mum!) putting all your plates and bowls back in
the wrong cupboards. Unless you
want a massive argument, breathe,
count to 10… and reﬁll your glass.
4Ice the spice It is 2017. Not 1847.
Stop mulling and hot spicing things.
It is a time-consuming a!ectation
that produces terrible drinks.
5 Rapid deployment snacks…
are crucial to the easy navigation
of those impromptu parties that
happen as random friends and
relatives drop-in. Stock-up on crisps,
nibbles and cheese, make your ham
and mince pies early and come ready
with those ingredients that enable
you to knock-out quick ’n’ dirty
gourmet treats, such as posh cheese
twists or sausage rolls. At Christmas,
good, all-butter, shop-bought pu!
pastry is your closest friend.
6 Repeat after me: Christmas
dinner is just one meal in the year.
Your family’s happiness does not
hinge on it, no one will judge you if it
goes wrong. They are just grateful
that you have taken on this task.
7 Soup-er Good Cooks are often
sni!y about serving soup. I have no idea why. It is a foolproof,
not-too-ﬁlling starter. Think velouté levels of luxuriousness and
you can do very impressive work with chestnuts, white onions,
Jerusalem artichokes, toasted seeds, good bread and posh oil.
8 Flip it the bird Turkey is a bustard to cook (boom… tish!) and
even the most expensive, pampered birds o!er scant ﬂavour
compared to goose, duck or even Label Rouge chicken. A rib of
rare-breed beef is far harder to ruin and an equally impressive
centrepiece. Liberate yourself from the lame traditional turkey.
9 Freezer fall-back The unexpected veggie; a brat refusing
to eat anything but pizza; a hungover cousin who ‘just needs
something light’. Fill a freezer drawer with emergency food, and
you will negotiate such hillocks with barely a twitched eyebrow.
10 Heat stroke Buy David Thompson’s book Thai Street Food.
Or, failing that, a huge bottle of sriracha. Because unless you can
work some heat, zing and colour into that mountain of leftovers,
it will be a truly demoralising trudge into early January.
next
month
Tony’s wish-list for 2018Illustration NICK SHEPHERD

AVAIL ABLE IN STORES MONDAY, 20 NOVEMBER
With the help of these luxurious festive show-stoppers, you’ll spend less
time in the kitchen this Christmas and more time with your loved ones
F
rom opulent amuse-bouches to succulent
British beef, and mince pies piled high
with brandy butter, Christmas food allows
for some truly indulgent flavours. And
thanks to Iceland’s luxury festive range, you won’t
have to spend hours in the kitchen away from
family and friends in order to serve up a feast to
remember with all the trimmings. Iceland offers
something for everyone – whatever your guests’
tastes – with these impressive great-value dishes
that are full of flavour. Frozen makes it easy, but it’s
a thrill to find Iceland’s Luxury range has been
extended across chilled and grocery items, too, so
every part of your festive food celebrations can
include a touch of indulgence.
Unforgettable flavour
This tender Douglas Spruce
Smoked Salmon (£3.50 for 120g) is
smoked over Douglas Spruce chippings
for eight hours to achieve a festive aroma
and ﬂavour. The perfect Christmas
starter or party nibble, it’s delicious on
top of crackers with cream cheese
and a sprinkle of black pepper.

A taste of Christmas
Nothing says Christmas quite like
perfectly plump all-butter pastry
mince pies. Packed with luxurious
mincemeat made from the juiciest of
vine fruits and laced with brandy and
cider, Iceland’s mince pies (£1.89 for 6)
are best served with a generous
dollop of brandy butter. Just don’t
forget to leave one for Santa…
Discover more in store or online aticeland.co.uk
Savour in style
Iceland’s Extra Mature Vintage Cheddar
Souﬂettes (left, £3 for 10) are light, ﬂuﬀy and
simply irresistible, making them the perfect start
to any festive dinner party. For the main course,
this Luxury Picanha Rump (above, £12) is the
epitome of Christmas opulence – and a great
alternative to the traditional turkey centrepiece.
Matured for 21 days and hand-ﬁnished by
skilled butchers, this cut of 100 per cent
pure British beef is accompanied by a
cracked black pepper butter for that
depth of festive ﬂavour.
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subscriber
Join us for a festive foodie day
at Belmond Le Manoir
Book now to attend this special event on 19 December 2017
EATS
OUT
Find Raymond Blanc’s step-by-step guide
to roasting duck on page 77
For more Eats Out events, visit
bbcgoodfood.com/good-food-live-events
T
reat yourself to a pre-Christmas
gift and join us for a day of indulgence
at Raymond Blanc’s Belmond Le
Manoir aux Quat’Saisons to kick-start your
festivities. In the run-up to Christmas, the
open ﬁres are roaring at Belmond Le Manoir
and the house is dressed elegantly with
decorations and Christmas trees.
You’ll be served co!ee on arrival, before
venturing into The Raymond Blanc Cookery
School for last-minute Christmas tips from
the expert chefs. Then you’ll meet British
author and presenter Jane Means (above,
left). Her inspiring gift-wrapping courses
attract clients and sell out worldwide. She
has trained sta! at Fortnum & Mason and
Harrods and has provided services for
royalty and celebrities. You will enjoy
champagne and canapés, before a delicious
winter three-course lunch with selected
wines, co!ee and petits fours.
Salad of Cornish crab, grapefruit
& celery
•
Roast venison,smoked bacon,
tru!led winter roots
•
Millionaire’s shortbread
•
Co"ee and petit fours
subject to change
MENU
Exclusive for SUBSCRIBERS
Another great reason to subscribe to BBC Good Food magazine!
Subscribers save £5, paying £200 per person. Turn to page 40 for
your special subscriber code.
DATE Tuesday 19 December 2017
PLACE Belmond Le Manoir aux Quat’Saisons,
Great Milton, Oxford
TIME 10am-3pm
PRICE £210 per person, £205 for subscribers
(see below), includes a cookery and gift
wrapping demo, champagne and a three-
course lunch with paired wines.
BOOK Call 01844 277200, quoting Good Food
lunch, or email [email protected]
158bbcgoodfood.comCHRISTMAS 2017
FREE
GOODY
BAG
worth £50

A basic baking ingredient, these chewy, sweet dried grapes take a starring
role in Christmas cakes, puddings and mince pies, but what’s the di!erence?
Currants Made with reds grapes, these have a slightly burnt
caramel flavour. Used on their own in British desserts like Eccles
cakes and spotted dick, they’re mixed with raisins in mince pies
or Christmas cakes. Best used in baking rather than a snack.
Raisins Produced using green grapes, raisins aren’t dried
as much as currants leaving them softer and ready to eat.
Unlike currants, they soak up liquids and are often macerated
in alcohol (think rum and raisin) before baking.
Sultanas Also known as golden raisins because of their colour,
these are the largest, sweetest and juiciest of the three types
of dried grape. Raisins and sultanas are interchangeable and
can be soaked and cooked in the same way, but you can’t
supplement a currant for a raisin or a sultana.
Expert Christmas cooking advice from
Food editor-at-large, Barney Desmazery
Blanched These potatoes
aren’t cooked through so
will hold their shape while
roasting. These are the
most forgiving if you’ve
overcrowded the roasting
tin, or you’re moving it in
and out of the oven.
Flu!y Boiling for 4-5 mins
will give your potatoes a
rough exterior, which will
make them crunchy. At
this stage, you need to be
careful when roasting as
they can break up when
you turn them.
About to collapse For the
most sensational roasties,
boil until they're soft
enough to mash. Drain
gently, then leave to cool
before carefully roasting.
They'll need a decent layer
of oil in the tin.
CHRISTMAS 2017bbcgoodfood.com159
The ultimate
dauphinoise
Festive tips
and tricks
The essential
cheeseboard
IN THIS MONTH’S TEST KITCHEN
Ingredients in-depth: Dried grapes
• A pinch of baking powder
n the water makes it more
alkaline, and makes the
potato edges f lu!y.
• Roasting cold cooked
potatoes makes better
roasties than using hot ones.
• Season the boiling water so
you don’t have to season the
roasted potatoes at the end.
Perfect roasties 2-3
mins
4-5
mins
8-10
mins
If a recipe calls for dried fruit
to be soaked overnight and
you’re short of time, giving the
fruit and liquid a quick blast in
the microwave and leaving it
to cool will do the same thing.
Quick fix
Time it right: Prepping potatoes

160bbcgoodfood.comCHRISTMAS 2017
THE ULTIMATE
DAUPHINOISE
POTATOES
photographs PETER CASSIDY
TEST KITCHEN
SERVES 8 -10 PREP 30 mins
COOK 1 hr 10 mins MORE EFFORT V
4 bay leaves
bunch thyme
500ml double cream
500ml crème fraîche
a grating of nutmeg
1 garlic clove, halved
50g butter, plus extra
for the dish
2.5kg Maris Piper potatoes or
Desirée potatoes, all roughly
the same size, peeled
You will need
THE POTATOES
We tried lots of types of readily available
potatoes and the two that performed the best
for cream absorption – while still getting an
edge that stayed crisp – were Maris piper
and Desirée (red skinned) potatoes. Russet
potatoes also performed well but aren’t as
easily available.
What: The prince of potato dishes
and an easy prepare-ahead side
for a Christmas crowd. A true
gratin dauphinoise should be
nothing more than potatoes and
cream baked until irresistibly
golden and crisp around the edges.
We've added some extras to give
it a bit more character, too.
How: The best bit is the crispy
edge, and we've made more of
it by standing the potatoes on
their side. We’ve kept the
decadence and simplicity of the
dish, but gone back to its French
roots by adding a sour note of
crème fraîche.
SIZE MATTERS
For uniformity, buy your
potatoes loose so they’re
all roughly the same size
– about the size of your
fist is perfect.
A WATCHFUL EYE
Keep an eye on how
fast the dish is cooking
and turn the oven down if
you need to. When cream
is over-cooked, it splits
and creates a layer
of buttery fat.
RELAX
Leaving the dish
to stand for at least
10 mins gives the
potatoes time to
absorb the cream
as it cools.

test kitchen
Shoot directors BARNEY DESMAZERY and PETER RüPSCHL |
Food stylist ELENA SILCOCK | Stylist JENNY IGGLEDEN
CHRISTMAS 2017bbcgoodfood.com161
1 Bash the bay and thyme, then put
into a saucepan with the cream,
crème fraîche, nutmeg and one
half of the garlic clove. Season
generously. Bring to the boil, then
simmer for 2 mins. Set aside to cool
and infuse.
2 Heat oven to 180C/160C fan/
gas 6. Sprinkle the cut side of the
remaining half of garlic with salt
and use it to rub the inside of a
large rectangular gratin dish.
Lightly butter the dish. Melt the
remaining butter in a saucepan.
3 Thinly slice the potatoes using
a mandoline and stack them in
piles. Tightly pack the stacks
widthways in the dish, standing on
their side use only as many as will
ﬁll the dish). Strain the warm
cream over the potatoes, pressing
down on the herbs as you do so.
Bake for 1 hr or until the potatoes
are cooked through and crisp on
the top, brushing with the melted
butter halfway through. Leave to
cool for about 10 mins, then serve
scooped straight from the dish.
GOOD TO KNOW gluten free
PER SERVING 670 kcals • fat 51g •
saturates 33g • carbs 44g • sugars 4g •
fibre 4g • protein 6g • salt 1.1g
How to make it
GARLIC
Overpowering raw garlic
with cream can be sickly,
so we’ve infused it in
the cream and rubbed
it onto the dish. This way,
the strong flavour
doesn’t dominate the
finished dish.
HERBS
Thyme and bay add
fragrance, but they get in
the way of eating when
left in the dish. Here,
we’ve infused them into
the cream, so you get all
the flavour without the
woody stalks or leaves.
THE SLICE IS
RIGHT
The potatoes can be hand-
sliced, but for this ultimate
version, they need to be uniform
and thinly sliced. A mandoline is
indispensable, but the slicing
blade of a food processor or
a good box grater would
also work.
TWICE AS NICE
Any leftover
dauphinoise can be
pan-fried until golden,
or used as a filling for
a potato pie.
NUTMEG
A grating of fresh nutmeg
is a classic with cream and
potato dishes. It adds a
subtle spice flavour, and
also triggers nostalgic food
memories of when nutmeg
was used more often.
CREAM OR CRÈME?
We opted for the
richness of double
mixed with the sour
note of crème fraîche,
heated together
to make one.
HOW TO CUSTOMISE YOUR
POTATO GRATIN
Here are some delicious
deviations on a classic
dauphinoise.
Jansson’s temptation
Switch it to a Swedish potato bake
by infusing a sprig of rosemary in
with the cream and scattering the
uncooked potatoes with 12 finely
chopped anchovy fillets. Lovely
with lamb.
Tartiflette
For an alpine alternative, scatter
the unbaked potato with 200g
smoked bacon lardons and
1 finely chopped onion. Bake
in the oven, topping everything
with 1 sliced reblochon cheese
halfway through.
Boulangère
Swap the cream and crème fraîche
for 750ml of hot chicken or strong
vegetable stock. Bake under a joint
of meat roasting on a rack to catch
all the meaty cooking juices.

Logs or cylinders: Cut into
rounds about 2cm thick.
Pyramids or cones: Cut from
the middle into tall wedges.
Whole small round cheeses:
Portioned like a cake.
Wedges of hard cheese: Cut
along into rectangles becoming
thinner as the wedge gets thicker.
Wedges of blue cheese: Should
be portioned from the middle for
even distribution of vein.
Wedges of soft cheese:
Cut into slices from the point.
Runny cheeses in boxes:
Should be served by the spoonful.
Illustrations GEORGE BLETSIS | Photographs EMMA BOYNS, GETTY IMAGES
FRESH GOAT'S CHEESE
The lively acidity and bright
appearance of a young goat’s cheese is
perfect to refresh the palate. Look out
for lighter, crumbly styles, like the
truncated pyramid Sinodun Hill from
Norton & Yarrow cheesemakers in
Oxford with its fresh lemony zing and
fudgy texture, or the classic French log
Ste Maure de Touraine with its
charcoal coat speckled with white
moulds and fresh walnut ﬂavour.
SOFT STYLE
A bloomy white-coated Brie,
Camembert or Hampshire Tunworth
with earthy wild mushroom aromas
and rich grassy ﬂavours are truly
delicious. Another British soft cheese
for this time of year is the Rollright
from King Stone Dairy in Oxford, with
a mellow yeasty ﬂavour and peachy
hued rind from washing in brine. It’s
now made in a smaller size, so it's
perfect for a family cheeseboard.
HARD CHEESES
To give body and bite, there’s nothing to
beat a Somerset cheddar like Keens,
which is a real old-fashioned style, or
Montgomery, which has elegant raisin
and nut ﬂavours. If you want to try
something new, then Comte d’Estive
from the Franche-Comté, a region that
hugs the Swiss borders, has the style of
a Gruyère but with the bittersweet
ﬂavour of dark chocolate.
BLUE
Stilton and the raw milk
Stichelton cheeses are perfect
at this time of year – mature
with big bursts of metallic sharp
blue notes running through the
richness. Another blue is
Roquefort, made from ewe’s
milk with intense powerful
ﬂavours and gritty texture. All
great to relish with Port or
a full-bodied red wine.
WILD CARD
For something di!erent, look at
Spanish cheeses like the spicy Picos de
Europa blue which is wrapped in vine
leaves to add fruity ﬂavours, or the Sao
Jorge cheddar-style hard cheese from
the Azores with its sharp edge and
persistent ﬁnish. There’s also the
Mont d’Or cheese from Haut-Doubs
in the Jura, which can be baked in its
box to turn it into a fondue.
THE ESSENTIAL
CHEESEBOARD
2
3
1
5
4
ESSENTIAL KIT
We asked Patricia Michelson, dairy expert and founder of
La Fromagerie, which cheeses should govern the board
LA FROMAGERIE
La Fromagerie began when Patricia
Michelson bought a wheel of Beaufort
in a farmers’ market in Meribel. After
selling the cheese from her garden
shed, she graduated to a market stall,
before opening her first shop in 1992.
La Fromagerie is now three cheese
shops and cafés, including the newly
opened Bloomsbury site. Wholesale,
they supply top chefs and restaurants
across the UK.
lafromagerie.co.uk
@lafromagerieuk
162bbcgoodfood.comCHRISTMAS 2017
Here’s my list of cheeses based on what’s best at this time of year.
For a true cheese experience, I also suggest you eat them in this order
How to cut cheese

CHRISTMAS 2017bbcgoodfood.com163
FESTIVE
TIPS & TRICKS
FROZEN ASSETS
|
Make the freezer
your sous chef.
POTATOES, PARSNIPS
& CARROTS
Can all be par-cooked in
advance, then cooked from
frozen on the day. Need to
save on space? Freeze the
vegetables on baking trays
and transfer to bags once
rock solid.
COOKED YORKSHIRE
PUDDINGS
Can be frozen and simply
reheated to crisp up at the
last minute.
BREAD SAUCE &
MAKE-AHEAD GRAVY
Can be made up to
a month in advance.
FROZEN TURKEY ON
CHRISTMAS DAY
MORNING?
Don’t panic – it is safe to
cook your turkey from
frozen. Simply allocate a
50 per cent longer cook
time for a completely
frozen turkey, and 25 per
cent for one that’s partially
frozen, checking the
internal temperature of the
bird with a digital
thermometer to make sure
it’s cooked through.
test kitchen
IT'S ALL IN THE PREP
|
A prep list of all the jobs you
need to do to get dinner on
the table will keep you
organised even once the
prosecco’s started flowing.
Turn to page 156 for our
fill-in time plan.
Having roasted hundreds of
turkeys over the years, we can
safely say that the simple
technique of seasoning the bird
up to two days in advance
makes a big di!erence to the
flavour, and actually cuts down
on the amount of salt you need
overall. Known as dry brining,
salting your turkey inside and
out in advance gives it a chance
to work its way into the protein,
which then starts to break it
down and tenderise the meat.
This allows the turkey to retain
its juices more e#iciently as
it roasts, and you won’t have to
heavily salt just before roasting.
The same applies to all other
birds, but as they are smaller,
only a day in advance is needed.
See page 24 for our salt-brined,
crispy-skinned roast turkey with
lemon & garlic.
1 Arrange the turkey, skinned
side down, on the bacon. Pat
the sausage mixture on top.
3 Use the edge of the baking
parchment to lift and roll
the bacon and turkey into
a tight log.
2 Trim the rounded ends o!
the chorizo and line them, ends
touching, along the middle of
the sausage meat mixture.
4 Tie the bomb at intervals to
keep it together, then wrap well
in cling ﬁlm and put in the fridge.
It can be prepared up to this
point two days ahead of cooking.
Step-by-step guide to assembling our
turkey, bacon & chorizo bombe on page 32
The science of succulence
How to roll your turkey bombe
TEST KITCHEN

When it comes to weaning, you want to start your baby with food you
can trust – and with HiPP Organic, you know you’re in safe hands
thinking
T
he first smile. The first word. The first
steps. For babies and their parents,
every day is full of new excitement,
challenges and milestones, so
getting things off to the right start is vital – and
there’s no one better to help you along the
weaning journey than HiPP Organic.
For more than 60 years, generations of
babies have been raised on HiPP Organic’s
delicious and organic food. In fact, the family-run
business – with environmental sustainability at
the heart of everything it does – produces the
only organic jar range available in the UK.
Why organic?
Organic farming principles just made sense to
Georg Hipp, and that’s why he converted his
family farm in Germany to organic in 1956 –
and the company has never looked back. From
clean air and water, to happy, healthy animals
and tasty fruit and vegetables, it’s clear to HiPP
Organic that working with nature – rather than
against it – produces the best results. That
carries through to every part of the business.
On HiPP Organic’s farms, natural pest
controllers such as hedgehogs, owls, bats and
hawks are encouraged, so crops aren’t sprayed
with harmful chemicals. And HiPP Organic is
proud of its amazing network of 8,000 partner
farms around the world.
Its bananas, for example, have been sourced
from the same supplier in Costa Rica for the
past 20 years. Intensely flavoursome and
containing natural sugars, the tasty bananas
are grown naturally and provide a habitat for
lots of other plants, animals and insects.
With HiPP Organic, your baby will get the very
best organic food that can be grown. As your
baby develops, so does Hipp Organic’s
range of foods. From introducing
new smells, tastes and textures,
feeding can be a voyage of
discovery for a baby, and HiPP
Organic is there to help with
every stage of the journey.
Today, just as it was in the
beginning, you can guarantee the
quality of HiPP Organic’s products,
which provide the best possible
goodness for your baby.
Organic

HiPP Organic’s comprehensive range of baby
food and drinks caters for all needs and tastes.
Each recipe is crafted with great care and
created especially for babies’ sensitive digestive
systems – and it will go through numerous
quality control tests before it’s approved to
carry the HiPP Organic label. From the start of
weaning and beyond, there are pouches, jars,
fruit pots, tray meals, cereals and drinks
available for all meals occasions.
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Images GETTY
166bbcgoodfood.comCHRISTMAS 2017
MAKE
CHRISTMAS
EASIER…
ESSENTIAL KIT
Nothing helps make Christmas Day less stressful
than a little organisation, from sharpening your
knives (or buying a new one) and ﬁnding the gravy
boat, to making and freezing your bread sauce.
Plus, we’ve added some step-by-step pictures
to help you carve your turkey.
Make life easier by upgrading your kitchen essentials.
Here are our four kitchen must-haves
Step 1 Untie the legs. Steady the
bird with a fork and cut between
the thigh and body. Pull the thigh
away and press down on it. Cut the
joint between the bones to remove
the leg. Repeat on the other side.
HOW TO
CARVE YOUR BIRD
|
A carving board with a gripped
base will stop it moving when
carving. If you don’t have one,
a large fork will help steady it.
Step 2 Cut through the joint
between the thigh and
drumstick. Hold the drumstick
upright and carve downwards
into slices.
Step 3 Make a deep cut inwards
across the ribs at the base of each
breast. The slices should release
themselves as soon as you reach
the cut across the base.
Step 4 Hold the turkey steady.
Starting at the neck end, slice
the turkey inwards towards
the rib cage.
A ROBUST PEELER
Faced with a mountain
of vegetables, a peeler will be one
of the most important pieces of
kit at Christmas. Buy a new one
if your old one is dull – our best
budget buy is the
Lakeland peeler (£5).
See our guide at
bbcgoodfood.com for
our pick of the
best kitchen
essentials.
A DECENT CARVING
BOARD
A carving board with a moat for
collecting juices will mean you
can easily pour them into your
gravy after carving. A softer
wooden board (rather than
metal) is kinder to your
A SHARP CARVING
KNIFE
Once you’ve cooked your
turkey to perfection, the
last thing you’ll want to do
is ruin it by carving it with
a blunt knife. Invest in
a knife sharpener
to refresh your old
knives, or consider
buying yourself an
early Christmas
present.
TURKEY-SIZED FOIL
Order or buy your foil ahead
of time. It often runs out in the
shops in the run-up to Christmas.
And yes, you do need bigger foil,
otherwise you’ll end up trying
to construct some
complicated origami
with narrower
sheets to cover
your turkey.
1 3
2 4

test kitchen
CHRISTMAS 2017bbcgoodfood.com167
FREEZE AHEAD
|
Sloe gin cranberry sauce
Turkey & chestnut gravy
Sourdough bread sauce
p36
All can be frozen f lat in
sealed bags.
Marmite butter,p26
Leftovers can be stirred
into left over veg on
Boxing Day.
Pearl barley, parsnip &
lemon tagine, p46
Freeze in portions for
vegetarians.
Best mince pies ever,p96
Batches of these can be
kept in the freezer and
refreshed when needed.
MAKE AHEAD
|
Beetroot & blackberry
cured salmon, p66
Can be kept for 2 days.
Juniper & apple
red cabbage, p26
This improves after 24 hrs,
so make it ahead.
Turkey, bacon & chorizo
bombe, p32
Once prepped, this is easy
to cook, carve and serve.
Smoky sweet roots, p34
These will only need to be
warmed up if pre-cooked.
Sherried sprout gratin, p35
Can be served with cold
ham on Boxing Day.
White chocolate trif le, p85
Keep chilled until it’s time
for dessert.
USEFUL RECIPES FOR
CHRISTMAS DINNER
YOU CAN
PREP AHEAD
MAKE YOUR OWN
CHRISTMAS TIME PLAN
Have a fuss-free Christmas with our three-day time plan. Do as much
as you can ahead, keeping in mind you’ll need space in your fridge or
freezer. See our panel, right, for things that can be made in advance

168bbcgoodfood.comCHRISTMAS 2017
Duck ‘n’ Pheasant
Sauvignon Blanc
Marlborough 2016
In the 1990s, the British
fell in love with the
exuberant Marlborough
Sauvignon Blanc style
and are showing no signs
of growing out of it. This
is a particularly ﬁne
example because it
combines that classic
New Zealand zing with
elegance. Everything is
in place; green peppers,
tangy pink grapefruit,
and subtle honeyed
notes. It’s superb with
smoked salmon. Try it
with the gratin of fresh &
smoked salmon on p72.
Smoked salmon
gratin, p72
Pearl barley, parsnip
& preserved lemon
tagine, p46
Whether it’s a crisp white as an
aperitif or a warming red with Boxing
Day lunch, this mixed case has all
bases covered. Here, Henry Je!reys
highlights two wines from this
month’s mixed case and suggests a
pairing with recipes from this issue
Château Philippe
Costières de Nîmes
2016
The town of Nîmes is
where the Rhône valley
meets Provence and the
Languedoc. The wines
have a distinctly southern
feel. This one is made
mainly from Grenache,
which gives it a ripe
generosity. You’ll love all
that brambly dark fruit
and savoury tobacco and
leather notes. Hearty,
herby stews would work
well with this – the pearl
barley, parsnip & lemon
tagine on p46 is perfect.
QFor more details about
this month’s cases, visit
bbcgoodfoodwineclub.com.
be merry!
Wine expert
Henry Je!reys,
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 is
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.

subscriber
Subscribers,
turn to
page 40
for your
special o!er
CHRISTMAS 2017bbcgoodfood.com169
Order this case for just £54.99
(saving over £60)
This mixed case contains ﬁreside reds
and zingy whites to tantalise every
palate. In the warming corner, there’s an
oak-aged Spanish blend, a Sicilian Nero
d’Avola made from very old vines and,
a good bet for Christmas Day, a southern
French red that will appeal to lovers of
Châteauneuf-du-Pape. The whites
include a Chardonnay blend from near
Venice, a perennial classic in the shape
of a New Zealand Sauvignon Blanc,
and ﬁnally a Vinho Verde, which, with
its refreshing citrus notes and slight
sparkle, makes it the perfect wine for
entertaining over the festive season.
BBC Good Food Wine Club wines are supplied and delivered by Laithwaite’s.
Te rm s an d con dition s Introductory o!er – new customers (18 years or over) only. One case per household.
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Lee Kum Kee Europe

eat like a local
Singapore
Immerse yourself in the vibrant atmosphere of
Singapore’s food scene, where a combination
of cultures and cuisines has created one of
Asia’s most flavourome foodie hubs
words KIRSTEN HAN and JIALIANG LIM
How to eat in
CHRISTMAS 2017bbcgoodfood.com171
Everything you need for a festive getaway – foodie gifts, twinkling lights and top restaurants,
including 10 of Britain’s best Christmas markets and top tips to enjoy the culinary delights
of Chester, one of our most historic cities

3 MUST-VISIT RESTAURANTS
The Dempsey area has a number of upscale
restaurants, but one of the standouts is
Candlenut, a one-Michelin star, modern
Peranakan restaurant (Straits-Chinese
cuisine), famous for its buah keluak dishes.
This nut is poisonous until rendered harmless
through steaming, and burying in a mixture
of ash and banana leaf, and left to ferment for
40 days. The kernels are ground into a rich
black nut paste, often cooked with chicken
and other meats. Try their blue swimmer crab
curry as well, a light, rich dish paired with
sweet crabmeat. Mains from £13 (right). Prix
ﬁxe menus modelled on Japanese omakase
are also available at dinner for £49 per person.
Reservations necessary. comodempsey.sg/
restaurant/candlenut
Open since 1948, Warong Nasi Pariaman in
the historic Bugis district is one of the oldest
nasi padang (rice) restaurants in Singapore.
Hang around for an empty seat (you’ll often
have to share a table), and order from a wide
variety of dishes accompanied with rice. Try
the ayam bakar (below), chicken grilled over
charcoal that’s
smothered in a slightly
spicy coconut sauce, or
the beef rendang, a
dense and spicy braised
beef. Dishes from £2.
pariaman.com.sg
Singapore has many late-night dining options
to tempt your tastebuds, but one of the best to
visit while you are there is JB Ah Meng, in
Geylang. A zi char (a!ordable, home-cooked
food) restaurant that’s opens until 2am, it is
often frequented by just-o!-duty chefs, who
come for the wide variety of enticing dishes
that hail from across the causeway in
neighbouring
Malaysia.
Try the san lou bee
hoon, rice vermicelli
fried in a dark soy
sauce and other
condiments, then
baked and charred
into a patty on an iron-hot wok. They also
have amazingly plump ﬂower clams (above),
which are fried in a superb sauce made of
garlic, chili and dried ﬁsh. Dishes from £5. At
534 Geylang Rd (+65 6741 2418).
F
ood is a big deal in Singapore – it’s a
huge part of the country’s culture, and
a main preoccupation for many of its
citizens. The island city at the southernmost
tip of the Malaysian Peninsula, Singapore’s
geographical position has made it an attractive
port for trade throughout history, and
brought people from a wide range of cultures
and countries to its shores. It’s no wonder that
Singaporean cuisine features a diversity of
ﬂavours and styles, with many dishes born of
cross-cultural interactions. From Malaysian
laksa and Indonesian satays, to southern
Indian curries, spicy Chinese stir fries, and
more native seafood and noodle dishes than
you can shake a set of chopsticks at.
FOODIE
TRAVEL TIPS
EAT LOCAL
Even if you’re not on a budget,
don’t miss out on the experience
of going to a hawker centre,
buzzing food halls housing a
collection of stalls, each
specialising in a limited range of
dishes (sometimes just one).
This is where you’ll find truly
authentic, local specialities such
as chicken rice, satay, laksa, and
chilli crab. Stalls are usually
cash-only, so make sure you’re
equipped. visitsingapore.com/
dining-drinks-singapore.html.
SUPER SATAY
Smack in the middle of the
Central Business District, Lau Pa
Sat is a huge and historic hawker
centre that’s worth checking out
at any time of day. A night visit,
though, brings an added bonus:
the small road is closed o#
from 7pm nightly (weather
permitting), and satay stalls are
set up. Enjoy the evening
atmosphere of the tropics while
feasting on fine little skewers of
meat. At 18 Ra$les Quay.
READ FOOD BLOGS
If you’re overwhelmed by choice
and at a loss about what to
prioritise, there are plenty of
food bloggers in Singapore who
have got your back. A simple
Google search will reveal
bloggers such as Ieatishootipost
(ieatishootipost.sg) or Bibik
Gourmand (bibikgourmand.
blogspot.co.uk), who visit a
huge range of food spots across
the island to bring you the
lowdown of what’s to die for
(and what to weed out of that
long to-eat list).
BOOZE BAN
Sure, Singapore is known for its
Sling (the cocktail invented at
the city’s colonial landmark,
Ra$les Hotel: ra!les.com), but
there’s a high ‘sin tax’ on alcohol,
making it expensive to drink
here compared to neighbouring
countries. There are also laws
against drinking in public after
10.30pm in the evening.
ASK A LOCAL
Singaporeans are a food-
obsessed lot and very
opinionated about their cuisine.
If you’re unsure about what to
eat, simply ask a local. You’ll be
sure to be guided o# the beaten
track for real food finds. And
look out for line ups. If people
are making time to queue for
something in fast-paced and
frenetic Singapore, there’s
bound to be something good
at the end of it.
5
172bbcgoodfood.comCHRISTMAS 2017
Chinatown

eat like a local
Photographs GETTY IMAGES, SINGAPORE TOURIST BOARD, SIMON REDDY/ALAM STOCK PHOTO, LOOK DIE BILDAGENTUR DER FOTOGRAFEN GMBH/ALAMY STOCK PHOTO
10 THINGS TO EAT AND DRINK
BAK CHOR MEE
Translated as minced meat noodles, this dish
of ﬂat egg noodles (known locally as mee pok)
is prepared with a base sauce of vinegar, lard,
soy sauce and chilli, and garnished with
condiments such as pork liver slices, ﬁshcake
and minced pork.
NASI PADANG
Common fare in most hawker centres and food
courts, nasi padang is a delicious, fuss-free and
versatile steamed rice dish also found in
numerous restaurants, served with a wide
range of meat and vegetables, cooked in a
variety of sauces and curries.
LAKSA
A spicy noodle dish made with a chilli paste
and coconut milk and blended with ﬁsh stock,
served with seafood, such as cockles, ﬁshcake
and prawns, this is popular for breakfast.
ROTI PRATA
A south Indian fried ﬂatbread, roti prata is
often paired with curries. The breads are
individually moulded into their characteristic
disk shape and fried on a griddle. It’s ﬂaky and
crisp, and you can add toppings like egg and
onion. Children (and some adults) also like
to eat it with sugar.
KAYA TOAST AND EGGS
Toast smothered in kaya, a thick egg custard
jam cooked with aromatic pandan (screwpine
leaves) with a slice of butter. This is often
paired with runny soft-boiled eggs on the side
and your choice of either local co!ee or tea.
CHICKEN RICE
Regularly referred to as Singapore’s national
dish. The rice is cooked in chicken stock,
ensuring a burst of ﬂavour with every bite. Go
for the steamed chicken option, served with
thick sweet soy sauce, chilli and ginger.
NASI LEMAK
Cooked with coconut milk and screwpine
leaves, this fragrant rice dish is often served
with a spicy sambal (sauce), a chicken wing
marinated and fried with cumin, as well as
ikan bilis, small ﬁsh, fried and eaten whole.
CHILLI CRAB
Whole crabs (usually mud crabs) are cooked
in a thick, savoury sauce with tomato and
chilli. Get to work cracking the shells and
pincers to get at the sweet meat within –
don’t be afraid to get your hands dirty!
SUGARCANE JUICE
Singapore can get pretty hot, especially in the
afternoons, so cool down with sugarcane juice.
It’s served with ice and you can ask for some
lemon to give it a sour kick. It’s found in most
hawker centres and costs about £1.
HOKKIEN MEE
Two types of noodles – egg and rice noodles
– are stir-fried with beansprouts, prawns,
squid, egg and small slices of pork. Squeeze a
calamansi (local citrus similar to lime) over
the dish before you tuck in, and don’t be afraid
of adding a little sambal on the side.
CHRISTMAS 2017bbcgoodfood.com173
Hokkien mee and chilli crab Ra!les’ Singapore SlingHokkien mee
Koon Seng Road
Lau Pa Sat Food Court
Sugar cane
Hawker Market

174bbcgoodfood.comCHRISTMAS 2017
Photographs EDWARD MOSS PHOTOGRAPHY, ADRIAN ARBIB, JULIA CLAXTON,
TIM EDGELER, OXFORD CHRISTMAS MARKET, GARETH BUDDO/VISIT YORK
BRIGHTON
Best for… stylish seaside eats and festive treats.
Jubilee Square, in the heart of North Laine, ﬁlls
out with wooden huts selling seasonal food and
handmade goodies. A snow-making machine
adds sparkle, with a carbon o!-setting scheme
to lower its impact – this is Brighton after all.
Must eat Chimney cake – spun dough strips
baked and ﬁlled with Christmas treats.
When 17 Nov-23 Dec.
brightonchristmasmarket.com
OXFORD
Best for… dreaming spires and trad eats.
Broad Street’s annual market comes with gifts,
decorations and an array of artisan chocolate.
At the nearby Covered Market (oxford-covered
market.co.uk), choose from rows of hung venison
and pheasant, and stock up on local cheeses
such as Oxford Blue at the Oxford Cheese Co.
Must buy Dry-cured sausages and mussels
from Charcuterie Board.
When 7-17 Dec. oxfordchristmasmarket.co.uk
CARDIFF
Best for… Welsh cakes and a twinkling castle.
Over 80 wooden huts replete with ciders, cakes,
chocolates, pastries and mulled wine line the
city centre’s streets. Meanwhile, Christmas
lights and decorations up the ante at Cardi!’s
beautiful castle and arcades.
Must eat Warm Welsh cakes and bara brith
from the market’s Fresh as a Daisy stall.
When 9 Nov-23 Dec. cardi!christmasmarket.com
NEWCASTLE
Best for… quayside strolls and craft beers.
The elegant facades of Grainger Town provide a
suitably Dickensian backdrop to the International
Christmas Market: 50 huts selling gifts from
across the globe, plus wa"es, Polish bigos and
mulled wine. Elsewhere, the city’s oldest market
(graingermarket.org.uk) goes festive (11-17 Dec),
with local beers, turkeys, tinsel and more.
Must try Legendary local microbrews like
Wylam, Allendale, Magic Rock and Redchurch.
When Markets are held on select dates from
17 Nov-17 Dec. newcastlegateshead.com
BIRMINGHAM
Best for… seasonal shopping and weissbier.
If Teutonic treats are your thing, the 200 stalls
comprising Birmingham’s Frankfurt Christmas
Market, pegged as the biggest outside Germany
and Austria, is the place to ﬁnd pretzels, stollen
wrapped up like decorations, schnitzels, spiced
bratwurst and more varieties of sausage than
we have English names for – plus plenty of local
produce and handicrafts.
Must eat: Knoblauchbrot – warm garlic & chive
bread to soak up the glühwein and weissbier.
When: 16 Nov-24 Dec.
germanchristmasmarketbirmingham.com
Kickstart your festive season
with our guide to the UK’s 10
best Christmas markets – get
your glühwein on!
words SARAH BARRELL
Get away
The Oxford Cheese Co
Bath
Brighton
Newcastle
Market day!

eat like a local
CHRISTMAS 2017bbcgoodfood.com175
Clockwise from top:
Edinburgh Light Night;
St Nicholas Fair, York;
Frankfurt Christmas
Market, Birmingham; Ice
Adventure, Edinburgh
LINCOLN
Best for… carols and cathedral grandeur.
Short and icing sugar-sweet, this focused four-day
Christmas market lays out its 200 plus stalls around the
medieval square, between the Norman castle and the
towering Gothic cathedral. Seek out tangy Lincolnshire
Poacher cheese, peppery, sage-ﬂecked sausages and
local plum bread rich with dried fruit and cinnamon.
Must hear La Nativité du Seigneur, the classic Christmas
organ piece, will be performed at the cathedral on 10 Dec.
When 7-10 Dec. lincoln-christmasmarket.co.uk
SOUTHBANK, LONDON
Best for… foodie families & arty attractions.
This atmospheric riverside market outclasses the better-
known Santa-a-thon in Hyde Park. The Southbank
Winter Festival o!ers critically acclaimed holiday
productions (such as Slava’s Snowshow at Royal Festival
Hall) plus arty street theatre, quirky crafts and festive
food and drink, including steaming glasses of cider
(at Rekorderlig’s pop-up). Don’t miss the purely food-
focused Southbank Centre Food Market (21-23 Dec).
Must try Chilli hot chocolate from Jaz & Juls.
When 10 Nov-4 Jan. southbankcentre.co.uk
EDINBURGH
Best for… a marathon Christmas season.
Edinburgh doesn’t lack innovative festive spirit in the
shape of craft stalls, food markets and wacky street and
circus performances. The European Christmas Market
on East Princes St Gardens (18 Nov-6 Jan) o!ers the
requisite continental fare, while the central George
Street market (17 Nov-24 Dec) comes with craft beers,
Highland cheese and Hebridean smoked seafood, plus
the Ice Adventure: a gallery of frozen sculptures such
as Mary Queen of Scots, and the Loch Ness Monster.
Must buy A beautiful bottle of gin from one of
Edinburgh’s many booming boutique distilleries.
When 17 Nov-6 Jan. edinburghschristmas.com
BATH
Best for… a Georgian setting and old world shops.
With the Abbey as its backdrop, few Christmas markets.
are as beautifully located. Crafts and gifts dominate but
foodie ﬁnds include cloth-wrapped Georgie Porgie’s
Christmas pudding and Potted Game Co potted venison.
You can also pick up Keen’s cheddar (ﬁnecheese.co.uk)
and Ridgeview British sparkling wine (greatwestern
wine.co.uk) in the city’s old-fashioned stores.
Must buy Indulgent jars of duck pâté from
Guildhall Market (bathguildhallmarket.co.uk).
When 23 Nov-10 Dec. bathchristmasmarket.co.uk
YORK
Best for… a city-wide Christmas party.
York’s Christmas festival, the St Nicholas Fair, includes
Scandi-style stalls on Parliament Street, while the best
local producers can be found at Shambles Market and
Food Court and the new Made in Yorkshire Yuletide
Village. You can also have a cup of mead or pint of local
ale at the Medieval Market (Barley Hall, 16 Nov-5 Jan).
Must eat 10-hour pulled pork and Reuben sandwich
at Shambles Kitchen (shambleskitchen.co.uk).
When 16 Nov-22 Dec. visityork.org/christmas

30 November – 3 December | Birmingham NEC
Readers save 20%
*
on tickets - quote GFR5
With thanks to our sponsors and supporters: Shop & Drop supporterShow sponsor BBC Good Food Stage sponsor BookshopSeating Area sponsorWinter Kitchen sponsor
H
ead to Birmingham’s NEC this winter for
the ultimate food-ﬁ lled, festive day out.
There’s everything you need for the season
ahead including hundreds of the ﬁ nest food and
drink producers, hands-on masterclasses to help
you impress in the kitchen this Christmas and a
stellar line-up of the UK’s best chefs and experts.
Don’t miss Christmas Big Kitchen sessions
with recipe inspiration from Nadiya
Hussain, Tom Kerridge and the Hairy
Bikers, and pick up top tips from Mary
Berry, Michel Roux Jr, Raymond Blanc,
James Martin and more.
Every entry ticket includes a seat to see
your favourite star cooking LIVE!
Discover what festive treats we have in
store for you…
It’s Show
time!
“It’s a
cracking
day out!”
Mary Berry
Incredible Pies
Discover the array of sweet
pastry treats on o! er from this
family run business – the
perfect place to pick up some
indulgent mince pies for
Christmas Day.
McLaren’s Pudding
No festive celebration is
complete without a traditional
Christmas pudding! If you
don’t have yours yet, pop by
McLaren’s stand to try their
famous fruity recipe.
Coopers Gourmet
Find out more about this
Shropshire-based business
and treat yourself to a
delicious sausage roll for
lunch. Choose from their
huge range of flavours.
Saxby’s Cider
Pick up a bottle or two of
delicious, award-winning
English mulled cider for a
tasty Christmas gift, or
simply stock up for the
season ahead.
Shopping Spotlight
The festive season is here…

bbcgoodfoodshow.com | 0844 581 1345
VIP Experiences
Festive Show Highlights
Winter Kitchen
See a host of famous faces
cooking delicious winter
wonders LIVE, plus pick up
some great tips and techniques
to help you out in the kitchen
this season.
Skills School
Get involved in a hands-on
festive masterclass at the
Skills School, from hot gin and
tonics with Sipsmith to cake
decorating, knife skills and
sourdough workshops.
BBC Good Food Stage
Meet the team behind the
magazine pages and hear
seasonal tips from the stars
in live interviews, hosted
by food editor-at-large
Barney Desmazery.
Tasting and sampling
Join Food NI for a ‘Taste of
Northern Ireland’ sampling
sessions, or learn the art of
whisky blending at the NEW
Whisky Lab - take yours home
for the perfect Christmas gift.
Indulge in the ultimate
Show experience and
treat yourself or a friend
to a VIP day out.
Here’s just a taste of
what’s included…
VIP
· Front block Big
Kitchen seats
· VIP Lounge
· Goody bag, glass of
fizz and more
VIP Luxe
· Your day planned by
our dedicated team
· Extra Big Kitchen sessions
· Complimentary bar,
Luxe lounge and more
*Not valid on VIP Packages, Feast events, Gold Big Kitchen seats or with any other o! er. Gold Big
Kitchen seats cost an additional £3 and are subject to availability. £2.45 fulfilment fee per advance
order. Calls cost 7p/minute plus phone company charges. Not all celebrities appear on all days.
Details correct at time of print. The Good Food word mark and logo are trademarks of the BBC. ©BBC.
Organised and presented by River Street Events.Knife supplier
Ta s t e t h e G re a t n e s s S a m p l i n g T h e a t re a n d Pav i l i o nThe Great British Beer Experience

178bbcgoodfood.comCHRISTMAS 2017
CHESTER
Insider
In winter, Chester sparkles. A gorgeous city with superb
independent shops and restaurants. This month sees the
opening of its celebrated Christmas market.
But where to eat after browsing? Here’s our dining list...
words TONY NAYLOR

eat like a local
CHRISTMAS 2017bbcgoodfood.com179
SUITABLE FOR
CD casual dining CE cheap eat
KF kid friendly SO special occasion
STICKY WALNUT
There’s not much to say about Sticky Walnut that
hasn’t already been said by its owner and cult Twitter
star, Gary Usher (@stickywalnut). But amid all the
entertaining online banter and crowdfunding drives
(to launch the spin-o!s Hispi, Burnt Tru"e and the
new Wreckﬁsh), it’s easy to forget how exceptional
this bistro is. Located on the edge of Chester city
centre, it’s a model restaurant: from its a!able sta! to
its assured, intelligent food. Try the mackerel with
burnt apple, labneh, za’atar and cucumber, or a
chateaubriand with legendary tru"ed parmesan
chips. Mains from £15. stickywalnut.net CD, SO
SIMON RADLEY
The grand old Chester Grosvenor’s one Michelin-
starred restaurant, headed up by Simon Radley, is
surprisingly modish on the plate. Pin-point dishes –
such as pork with octopus, pea shoot gnocchetti &
wild garlic butter – are complex, light creations. The
service, however, is unreconstructed ﬁne dining.
Waiters glide to and fro, communicating in whispers,
ministering attentively. Even the bread trolley, manned
by a white-gloved waiter, is a performance. Dinner
from £75 per person. chestergrosvenor.comSO
JOSEPH BENJAMIN
The Wright brothers’ handsome bar-restaurant is a
deliciously modern, all-day hang-out. Joe Wright is
the chef, while brother Ben is front-of-house. Their
rolling menu is executed with rigour and uses the best-
quality ingredients, whether you’re eating breakfast,
a lunchtime sandwich or an evening main, such as
spiced lamb, pea & edamame hummus. The breads
and cakes (try the pastel de nata) are wonderful.
Mains from £10.50. josephbenjamin.co.ukCD
BURGER SHED 41
‘Shed’ rather undersells this dimly lit, hard-edged
burger restaurant, which is soundtracked by a
mixture of Cuban jazz, moody indie rock and
the sizzle of hot patties. A blend of locally sourced
brisket and skirt, Shed burgers are well-seasoned
and juicy-as-hell, and come in unusually creamy
brioche buns. Elsewhere, the menu extends to
hot dogs, various types of ‘dirty’ fries and an
extensive range of shakes. Burgers from £7.
burgershed41chester.co.ukCD, CE, KF
THE CHEF’S TABLE
From its meats (supplied by award-winning butcher,
Edge & Son) to the pegs that neatly pinion your
napkin, every detail of this restaurant has been
carefully considered. Chef-owner Liam McKay’s
dishes – for example, miso & maple pork belly with
king prawn, chorizo, spiced corn, caramelised
pineapple & polenta in a sweetcorn butter sauce –
take modern British food on an exhilarating world
tour. Mains from £14.95. chefstablechester.co.ukCD
Gary Usher, owner of
Sticky Walnut
Simon Radley
The Chef’s Table
Joseph Benjamin

Photographs NATURAL SELECTION DESIGN, SIMON STAPLEY/ALAMY STOCK PHOTO
eat like a local
180bbcgoodfood.comCHRISTMAS 2017
COVINO
Hidden in Rufus Court, this hip gem does a small
number of things well. Fundamentally, it’s a wine bar,
which serves a tight, ever-changing list of refreshingly
di!erent wines (e.g. natural, small producers), with
Sticky Walnut breads and French charcuterie, and
cheeses from Borough Market’s Une Normande à
Londres. Owner Chris Laidler is an enthusiastic guide,
and look out for Covino’s supper club events. Sharing
platters £15. @covinochesterCD, CE
THE BREWERY TAP
The Chester brewery, Spitting Feathers, has turned
this atmospheric Jacobean hall into a cracking real ale
pub, with beer food to match. Its gutsy dishes include
homemade brawn, boiled ox tongue with mashed
potato & pickled walnuts, and beef hash with pickled
cabbage. Local ingredients are key; not least rare-
breed pork from Spitting Feather’s own Waverton
farm. Mains from £8.95. the-tap.co.ukCD, CE
MAD HATTERS
There are glitzier afternoon tea locations in town
(the Grosvener, Oddfellows etc.), but tucked up on
Bridge Street’s ‘rows’ – Chester’s famous split-level,
half-timber shopping galleries – this cute bakery-café
has stolen Good Food’s heart with its ace raspberry
chocolate brownies, ornate cheesecake slices (salted
caramel!), Earl Grey macarons and lemon passion
fruit meringues. Choose from up to 20 cakes, to go
with your traditional ﬁnger sandwiches and scones.
From £16pp. madhatterstearooms.co.ukCD, CE, KF
KOCONUT GROVE
The food at this minimalist South Indian restaurant
– judiciously decorated with beautiful ﬂowers and
a few oversized ornaments – is as clean and fresh as
its decor. From its dosas, sambars and chutneys to
a roasted coconut prawn varutharacha, Koconut
Grove’s sensitively spiced dishes vibrate with vivid,
clearly deﬁned ﬂavours. Mains from around £7.
koconutgrove.co.ukCD
PORTA
Ordinarily, Good Food would not include two venues
from the same owners in this feature. But Porta –
another Wright brothers’ production, next to Joseph
Benjamin – is so good and di!erent from the latter,
it demands its moment. A tiny, bustling no-bookings
tapas bar, it serves a clutch of interesting Spanish
wines and on-point dishes, from simple croquetas
to a revelatory Picos de Europa (blue cheese with
caramelised walnuts, sultanas & honey). Dishes
£2.50-£9.50. portatapas.co.uk CD CE
• Chester’s Christmas market runs from
16 Nov-20 Dec 2017 christmasinchester.com
The Cheese Shop
A legendary northern
champion of artisan cheeses
for over 30 years, with a top
selection of mead, too.
chestercheeseshop.co.uk
The Cellar
This unpretentious hang-out
is Chester’s pre-eminent craft
beer bar; the place to sup
delicious imported gems
from To Øl, Cigar City etc.
thecellarchester.co.uk
The Jaunty Goat
Relax, co"ee geeks, Chester
has you covered. The Goat
does it all, from nitro and V60
pour-over, to a sweet flat white.
@JauntyGoat
Corks Out
An atmospheric cellar wine bar
and craft drinks shop. Its wine
jukeboxes serve 32 wines
by-the-glass. corksout.com
Taste
Cheshire Farmers Market,
every third Saturday (outside
Chester Town Hall). Also, look
out for events, from vegan
festivals to street food, at the
Carriage Shed, next to the
railway station (carriageshed.
co.uk). tastecheshire.com
FOODIE PLACES
TO TRY
5
The Brewery Tap
Mad Hatters
Porta
Tony Naylor, who lives in
the north of England, writes
regularly for Restaurant
magazine and The Guardian
@ n a y l o r _ t o n y

gifts
Foodie
Chrıstmas
gifts for
From our favourite cookbooks, food and drink, to cool
gadgets and homeware, we've got something for everyone

184bbcgoodfood.comCHRISTMAS 2017
500+MGO Manuka honey (250g), £53.99,
truehoneyco.co.ukIt may have a hefty price tag
but trust us, it’s worth it. Not only does it taste
like a silky caramel, it has antibacterial qualities.
Ocado.com
Willie’s Cacao milk chocolate
& sea salt hazelnut praline tru!les
gin (50cl), £27.95,
Master of Malt
Cazcabel honey
infused tequila
(70cl), £25.99,
proofdrinks.com
Food & drink
Booja Booja Dairy Free
Special Edition Gift
Collection, Tru!le
Selection No 2 (138g),
£13.50, ocado.com
Loison panettone with
marron glacé, £24.95,
souschef.co.uk Loison
has swapped dried
fruit for sweet
chestnut purée in this
delicious twist on a
Top boozy treats and sweet sensations, perfect for festive gifting

CHRISTMAS 2017bbcgoodfood.com185
Gin & Tonic infusion set,
£17.50, souschef.co.uk
Jazz up your G&T with a
personalised infusion.
Moët mini cracker
Selfridges
Quicke’s cheese lover’s
selection, £30, quickes.co.uk
Tipplesworth cocktail mixer trio
(3x500ml), £14.99, Lakeland
Hosting a party? Add these to
booze to make super easy
cocktails, or combine with
soda for a flavour hit.
London Tea
Company tea tins
(English Breakfast,
Jasmine green tea or
Earl Grey), £9.99 per
tin of 15 bags,
londontea.co.uk
Koko Kanu
coconut rum
(70cl), £19,
Waitrose

186bbcgoodfood.comCHRISTMAS 2017
DIOY Saguaro
glasses stack,
£48, Selfridges
Chasseur cast iron round
casserole (24cm) in
Provence Blue, £99.00,
amaroni.com
Peanut butter
lover plate, £15,
artwow.co.uk
Mixed marble tray with cloche, £60, Oliver Bonas
Zahra blue handmade dinner
plate (28cm), £25, Habitat. We
can’t get enough of this striking
handmade dinner plate. Also
available as a pasta dish.
Design Letters one-litre
measuring jug, £22.50,
connox.co.uk
Draw-on doodle mug
with pen, £12.50,
eatsleepdoodle.co.uk
Gin set from £40,
notanotherbill.com
Supercool ﬁnds for the interiors stylist in your life

gifts
Halden measuring
cups, set of four,
£32, Anthropologie
Walnut bristle
knife block,
£49.50, M&S
Microplane
Flexi Zester,
Himalayan rock salt
pestle & mortar,
£29.99, Lakeland
Carmine cheese
knife set, £38,
Anthropologie
Kate Spade New York
kitchen tool set, £36,
John Lewis
Walnut
chopping
board, £36,
finchand
crane.com
Smeg slow
juicer, £449.99,
John Lewis
Japanese knife
trio set, £99,
souschef.co.uk
Dualit Café Cino machine,
£199.98, dualit.com
Lakeland
All the gear budding chefs will want on their wish list this year

188bbcgoodfood.comCHRISTMAS 2017
gifts
BRILLIANT BAKING
Baking School: The Bread
Ahead Cookbook
by Matthew
Jones and Justin and Louise
Gellatly (£25, Fig Tree)
The Bread Ahead Bakery in
Borough Market teaches over
300 people every week in its
bakery school. Learn to make its
iconic doughnuts or master the
art of bread with these recipes.
ULTIMATE ROAD TRIP
America, The Cookbook by
Gabrielle Langholtz (£29.95,
Phaidon Press)
With 800 recipes organised
by state, this comprehensive
cookbook has everything from
classics (fried chicken &
macaroni cheese) to the
unusual (to us Brits) shrimp &
grits. Enjoy this culinary journey.
VEGGIE INSPIRATION
The Flexible Vegetarian by Jo
Pratt (£20, Frances Lincoln)
Ideal for vegetarians living with
meat-eaters, every recipe has a
suggested meat or fish add-on,
so you can tailor each meal.
Though, with recipes this good
– try the Malaysian squash &
courgette rendang – even avid
carnivores won't miss the meat.
BRITISH CLASSICS
The Sportsman by Stephen
Harris (£29.95, Phaidon Press)
Part cookbook, part scrapbook,
chef-proprietor Stephen Harris,
who turned a rundown pub into
one of the UK's top Michelin-
starred restaurants, shares his
personal memorabilia and menus
with classic recipes like pork
belly and chocolate mousse.
FROM THE STORECUPBOARD
The Art of the Larder by Claire
Thompson (£25, Quadrille)
Rather than buying lots of
ingredients for each meal, this
book shows how a well-stocked
cupboard is the key to quick,
creative cooking. Food writer
Claire shows how to create a
range of delicious simple
suppers like coconut fish tacos.
A TOUCH OF SPAIN
Catalonia by José Pizarro
(£25, Hardie Grant)
Discover the secrets of Catalan
cooking in this new book from
the man behind restaurants José
Pizarro and José Tapas. The
region is home to dishes packed
with bold flavours from suquet
(a traditional fish stew) to black
pudding & apple croquetas.
FOR BUDDING CHEFS
Salt, Fat, Acid, Heat by Samin
Nosrat (£28, Canongate Books)
Learn the fundamentals of
cooking, from how to perfectly
cook rice, to breaking down a
whole chicken in a few easy
steps. Plus, there's 100 classic
recipes to try. Funny and
beautifully illustrated, this book
will change the way you cook.
BEST ALL-ROUNDER
Basics to Brilliance by Donna
Hay (£25, Harper Collins)
Donna Hay gives recipes for the
classics with modern variations
– smoky pulled pork is turned into
tacos, empanadas and sliders.
Whether you want to learn the
basics or discover new ways to
take them up a notch, you’ll use
this book time and time again.
Books for cooks
Our top food books of 2017 – there's one to suit everyone!
Book reviews FIONA FORMAN | Photograph EMMA BOYNS

CHRISTMAS 2017bbcgoodfood.com189
Download our new app
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for fun, quick and
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to inspire you
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CHRISTMAS 2017bbcgoodfood.com191
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CHRISTMAS 2017bbcgoodfood.com193
Great value
and so versatile
This large, non-stick pan is perfect
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Measuring 30cm, the sauté pan
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To order Call 0844 493 5654** and quote 76138 or visit
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South Lodge is a magnificent five-star 19th-century country
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Stay in a Plush Junior Suite and enjoy a three-course dinner in the
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The two AA-rosette Camellia restaurant o"ers contemporary
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South Lodge, in the heart of Sussex countryside, is an ideal base
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a walk on the South Downs or meander through The Brighton Lanes,
there’s plenty to discover.
For more details or to book, please call 01403 891711
and quote BBC Good Food magazine
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*O"er is based on two sharing a double/twin Plush Junior Suite and is valid from 1 October 2017 until 31 March
2018, excluding Christmas, New Year and Valentine’s Day and subject to availability of allocated rooms. There
is a £50 supplement for Saturday night stays.
DATA PROTECTION
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to keep you informed by post, telephone or email of its special o"ers and promotions. Please state at time
of booking if you do not wish to receive these from BBC Worldwide or Immediate Media Company.
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194bbcgoodfood.comCHRISTMAS 2017

House of Elrick Gin is a light and incredibly aromatic liquid
that is perfect with tonic or as part of an artisan cocktail.
Distilled with Scottish heather, rose, pink peppercorns
and water from Loch Ness
it has all the makings
of a classic.
Gin for an enlightened mind
Available at John Lewis
or for 10% o" at checkout
enter ‘GoodGinDays’
(exp: 31/11/2017)
www.houseofelrick.co.uk
Retailer of the World’s best knife sharpener. A proven product
which is loved by Chefs, Cooks and Outdoor types alike.
The proven suction based system of the sharpener
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The Knife Sharpener Guy
For more information, visit:
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or call: 07910944826
01233 501771
[email protected]
www.kentcookeryschool.co.uk
Inspiration in the kitchen
Treat yourself or a loved one this Christmas to the perfect experience
at The Kent Cookery School with a Gourmet Gift Voucher.
With a wide range of courses available,
friendly and knowledgable
tutors and a beautiful purpose
built kitchen just outside
Ashford it is a great way to
spend the day or evening.
Lambton & Jackson is a boutique smokehouse specialising in luxury
smoked salmon. We supply five star hotels and top Michelin-starred
chefs like Marcus Wareing. A winner also in this year’s
Great British Food Awards,
our delicious smoked salmon
can be ordered online and
delivered next day
to your door.
Proper artisan smoked salmon
Visit online at
www.lambtonandjackson.com
or call: 01621 853 710
Donald Russell’s Traditional Steak Selection is just £29, normally £58
plus standard free delivery. Includes 2 Sirloin 2 Ribeye Steaks,
You’ve never tasted better steak
www.donaldrussell.com
box or call 01467 629666
and quote gf1704
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loving to eat. Shake up dining out with restaurant-inspired food,
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Leave with ever-lasting
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Treat your friends to their
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Visit: www.foodsorcery.co.uk
or call 0161 706 0505.
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We o" er a stunning collection of fire bowls which are
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CHRISTMAS 2017bbcgoodfood.com207
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Email us [email protected] us onsocial media @bbcgoodfood and tag us #bbcgoodfood
I wholeheartedly agree with
Joanna’s article ‘Stand up
for British fruit & veg’ (Sept).
It’s a travesty that some
retailers sell foreign fruit and
veg when they’re in season
in Britain. I often find that the
global substitutions are not
as good – often lasting barely
a day or never ripening at all.
I think it should be heralded
in its own section, just like
some supermarkets group
organic produce together.
Then customers can clearly
see what’s available.
Fiona Cullis, Surrey
Fiona wins 12 bottles of
Louis Jadot Beaujolais
Villages ‘Combe aux
Jacques’ 2016 (£11.45,
Whole Foods). Made with
100% Gamay grapes, this
is brimming with juicy
cherry and raspberry
notes. Try it lightly chilled
or pair it with charcuterie.
yourfeedback
Every month, we ask a Good
Food fan to recommend great
places to eat and shop in their
area. This month, Immy Birkett
recommends The Vanilla Pod in
Marlow, Buckinghamshire.
Tucked away on Marlow’s
West Street, The Vanilla Pod
specialises in French cuisine,
o"ering a reasonably priced and
delicious three-course set lunch
for £19.50 per person. The
restaurant is known in the local
area as a must for a meal out,
with charming quirks, including
homemade treacle and apricot
& thyme bread. But The Vanilla
Pod is also a master of the
classics: their mojito is second
to none. A stand-out dish for me
was the silky-smooth chocolate
soup dessert. Well worth a visit!
thevanillapod.co.uk
Know somewhere good in your
area?A restaurant, market,
great deli? Tell us what makes
it stand out – we’ll publish a
recommendation. Let us know
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EATS
OUT
star letter
This week, we tried your
sausage, roasted veg & Puy lentil
one pot (September) and it was
fantastic! It was quick and easy
for a weeknight and we had
leftovers for lunch the next day.
We’ll definitely make this again!
Naomi Stefanie, Hampshire
Thank you for the perfectly
timed ‘Easiest ever: batch cook’
(September). We’re expecting
our first child any day now and
these recipes helped me stock
up the freezer for the weeks
ahead, when I expect finding
the time to cook will be a
challenge. I’ve enjoyed the rest
of the magazine with my feet
up and waiting!
Sharon Wilkins, London
You’ve been posting our recipes…
#bbcgoodfood
@feedingtimeparties
We’re extremely impressed
with Kate’s version of Giorgio
Locatelli’s Baci di dama
(September).
@iain_baxter
Iain has whipped up Orlando
Murrin’s ridiculously easy
fettucine alfredo (October).
Looks delicious!

208bbcgoodfood.comCHRISTMAS 2017
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• Always read the recipe
thoroughly before starting,
and use standard measuring
spoons for accuracy.
• Where possible, we use
humanely reared British meats,
free-range chicken and eggs,
and sustainably sourced fish.
• We help you to avoid waste by
using full packs, or suggesting
how to use leftovers.
• If egg size is important,
we’ll state it in the recipe.
Helping you to eat well
Our nutritional therapist
analyses our recipes on a
per-serving basis, not including
optional serving suggestions.
You can compare these
amounts with the Reference
Intake (RI), the o!icial amount
an adult should consume daily:
Energy 2,000 cals, Protein 50g,
Carbohydrates 260g, Fat 70g,
Saturates 20g, Sugar 90g,
Salt 6g (please note, RIs for
saturates, sugar and salt are
maximum daily amounts).
How we label our recipes
Our vegetarian (V) or vegan
recipes are clearly labelled,
but check pack ingredients
to ensure they’re suitable.
If we say you can freeze a
recipe (
G), freeze it for up to
three months unless otherwise
stated. Defrost thoroughly and
heat until piping hot.
A low-fat recipe has 12g
of fat or less per serving.
A recipe is ‘healthy’ if it is low
in saturated fat, with 5g or less
per serving; low in salt, with
1.5g or less; and low in sugar,
with 15g or less.
A low-calorie recipe has 500
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150 calories or less for a dessert.
We include the number of
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Get the best from our recipes
Our recipes are triple-tested: we cook them all three times to ensure they work for you
recipes
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Marina O’Loughlin (travel)
John Torode
Kerry Torrens

RECIPE KEY•
Vegetarian •
Low cal•
Low fat•
Gluten free •
Suitable for freezing
this month’s recipes
75 new triple-tested recipes
50
46
78
we'll share the best on Twitter
and Instagram @bbcgoodfood
#bbcgoodfood
make it
snap it
post it
Cocktails & drinks
Cinnamon butter rum 10 ••
Fig & star anise mulled wine 10 •
Jasmine & ginger festive tea 11 ••
Nutmeg & orange festive co! ee 11 ••
The cosmopolitan 16 ••
Triple chocolate hot chocolate 11 •
For Christmas Day
All-the-trimmings traybake 30 •
Bacon & pecan stu"ing cornbread 26
Black pepper hasselback potatoes 34
••
Butternut, sage & hazelnut quiche 44 •
Charred sprouts with Marmite
butter 26
••
Crispy-skinned roast turkey with lemon
& garlic 24
•
Hazelnut & mustard carrots 26 •
Juniper & apple red cabbage 26 ••••
Parmesan roasties 26 •
Sherried sprout & savoy gratin 35
Sloe gin cranberry sauce 36
••••
Smoky sweet roots 34 •••
Sourdough bread sauce 36 ••
Stir-fried festive cabbage 30 ••
Super-easy sticky glazed turkey
crown 28
•
Turkey & chestnut gravy 36 •
Turkey, bacon & chorizo bombe 32
Starters, snacks, canapés & sides
Baked potato skins with brie & tru"le 84 •
Buckwheat & spelt chrain blinis 64 •
Boulangère potatoes 161
Caraway oatcakes with stilton & damson
jam 64
Celeriac & comté fritters 68
•
Cheese & onion rolls 46 ••
Dauphinoise potatoes 160 •
Duck liver parfait, cherry compote
& sourdough croutes 66
Honeyed almonds with cinnamon, nutmeg
& five spice 100
••
Jansson’s temptation 161
Mexican prawn cocktail (cóctel de
Camarón) 18
•
Oysters with apple & horseradish
dressing 72
•
Pickled red cabbage with walnuts &
apple 84
••
Roasted roots traybake 131 •
Tartiflette potato gratin 161 •
Meat, game & poultry
Festive stu! ed chicken 134 •
Orange marmalade glazed roast
duck 78
•
Seared venison with sprout & apple
slaw 65
•
Spicy turkey noodles 130 •
Toulouse sausage roll 84 •
Fish & seafood
Beetroot & blackberry cured salmon 66
Brown rice canapé bowl 133
••
Gratin of fresh & smoked salmon,
beetroot, potatoes & dill 72
•
Penang prawn & pineapple curry 80
Vegetarian mains
Cheeseboard macaroni cheese 128 •
Mushroom & chestnut pearl barley
risotto 132
•
Mushroom brunch 137 •••
Mushroom jacket potatoes 137 •••
Pearl barley, preserved lemon & parsnip
tagine 46
••
Roast mushroom gnocchi 137 •
Sprout & spinach baked eggs 129 •••
Winter vegetable & lentil soup 141 •••
Baking, desserts & gifts
Best mince pies ever 96 •
Candy cane explosion cake 92
Christmas stollen with almonds
& marzipan 100
•
Chocolate stirrers 102 •
Emma’s two-ingredient ice cream
scones 147
Frosty icicle cake92
Gingerbread people 210
•
MAKE OUR COVER RECIPE Golden
snowflake & meringue naked cake 92
Layered lime cheesecake 54
Maidens in the mist 75
•
Meringue kisses & icicles 91
Mince pie baklava 48
•
Mulled wine brownie surprise 58
Pineapple & rum cake 50
•
Salted caramel bûche de Noël 52 •
Sour cherry & marzipan
chrysanthemum 56
••
Spiced apple syrup with clementine
& clove 107
•••
White chocolate, orange & cranberry
cake 91
••
White chocolate trifle 85 •

the last bite
210bbcgoodfood.comCHRISTMAS 2017
Food stylist ESTHER CLARK | Stylist FAYE WEARS
It isn’t Christmas without
gingerbread, so get your icing
pens and sprinkles ready!
recipe MIRIAM NICE photograph TOM REGESTER
1 Melt the sugar, golden syrup and butter in
a saucepan, then bubble for 1-2 mins. Leave
to cool for about 10 mins.
2 Tip the ﬂour, bicarbonate of soda and spices
into a large bowl. Add the warm syrup mixture
and the egg, stir everything together, then gently
knead in the bowl until smooth and streak-free.
The dough will ﬁrm up once cooled. Wrap in
cling ﬁlm and chill for at least 30 mins.
3 Remove the dough from the fridge, leave at
room temperature until softened. Heat oven
to 200C/180C fan/gas 6 and line two baking
trays with baking parchment.
4 Roll out the dough to the thickness of a £1 coin,
then cut out gingerbread people with a cutter.
Re-roll the excess dough and keep cutting until
it’s all used up.
5 Lift the biscuits onto the trays and bake for
10-12 mins, swapping the trays over halfway through
cooking. Leave to cool on the trays for 5 mins, then
transfer to a wire rack to cool completely. Use the icing
to decorate the biscuits as you wish, and stick on sweets
for buttons. Leave to dry for 1-2 hrs. Will keep for up to
three days in an airtight container.
PER SERVING (20) 154 kcals • fat 5g • saturates 3g • carbs 26g • sugars 12g •
fibre 1g • protein 2g • salt 0.3g
175g dark muscovado
sugar
85g golden syrup
100g butter
350g plain flour, plus
extra for dusting
1 tsp bicarbonate of
soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 egg, beaten
to decorate
ready-made writing icing
chocolate buttons or small
sweets (optional)
Gingerbread people
To make decorating even easier (and possibly less
messy), use tubes of ready-made writing icing.
MAKES 15-20 PREP 45 mins plus chilling, cooling and
at least 1 hr drying COOK 12-15 mins EASY V
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classic
seasonal
recıpes
12

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We have thousands more seasonal recipes online at bbcgoodfood.com
Start the year with a…
Happy New Year and welcome
Hedgerow royale cocktailThis slightly sweet, slightly sharp
prosecco royale mixed with sloe gin
is the perfect festive cocktail to kick
off your Christmas party.crushed ice
50ml prosecco
rosemary sprig
25ml sloe gin
25ml cherry brandySERVES 1 PREP 5 mins NO COOK EASYFill a coupe glass with crushed ice and pour
over the prosecco. Hold the rosemary sprig
in the palm of your hand and clap the other
hand sharply over it to lightly bruise the
leaves before dropping it into the glass.
Slowly pour the sloe gin and cherry brandy
into the glass so that they sink to the
bottom. Serve immediately. PER COCKTAIL 174 kcals • fat none • saturates none • carbs 10g •
sugars 10g • fibre none • protein none • salt none
Start the new year with fresh cooking
inspiration from Good Food with this
handy recipe calendar. It’s packed with
ideas for the year ahead, with 12 of our
most popular seasonal recipes from
bbcgoodfood.com, rated by Good Food
readers. We know they're your favourites,
and every recipe has been triple-tested
in the Good Food kitchen so they’ll work
perfectly every time. Whether it’s
a recipe making the most of British
produce at its best or something special
for a key event, we’ve got every month
covered, from a summery avocado &
quinoa salad to hot cross buns for Easter.
In Good Food magazine, as well as over 70
new recipes every month from our team
and top BBC chefs, you’ll also ﬁnd trends,
travel, outspoken columnists, restaurant
reviews and exclusive reader events.
Never miss an issue, subscribe today! Your 2018 recipe calendar

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New Year’s Day Bank Holiday, Scotland
Burns Night
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JANUARY
4 tbsp f laked almonds
¼ tsp ground cinnamon
2 tbsp clear honey, agave or maple
syrup
for the topping
175g mixed fresh fruit, chopped (we
used banana, mango, raspberries
and blueberries)1 Slice the bananas and arrange
over a small baking tray lined with
parchment. Freeze for 2 hrs until
solid. (You can now transfer the
banana slices to a freezer bag and
freeze for three months, or continue
with the recipe.)
2 For the seed mix, heat oven to
180C/160C fan/gas 4 and line a
baking tray with parchment. Tip the
seeds, coconut and almonds into a
bowl, add the cinnamon and drizzle
over the honey, agave or maple syrup.
Toss until everything is well coated,
then scatter over the baking tray in
an even layer. Bake for 10-15 mins,
stirring every 5 mins or so, until the
seeds are lightly toasted. Leave to
cool. Will keep in an airtight
container for up to one month.
3 Put the avocado, mango, spinach,
milk, nut butter, frozen banana
slices and honey (if using) in a
blender and whizz to a thick
smoothie consistency – you may
have to scrape down the sides with a
spoon. Divide between two bowls
and arrange the fruit on top. Scatter
1-2 tbsp of the seed mix over each
bowl and eat straight away.GOOD TO KNOW calcium • folate • fibre • 5 of 5-a-day
• gluten free
PER SERVING 488 kcals • fat 24g • saturates 5g •
carbs 52g • sugars 48g • fibre 12g • protein 11g • salt 0.2g
3 4 5 6
Subscribe to BBC Good Food magazine today and get 5 issues for £5
Call 03330 162 124 and quote GFCAL18, or visit buysubscriptions.com/GFCAL18For more healthy recipes, visit bbcgoodfood.com/healthyrecipes
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Green goddess
smoothie bowlThis speedy breakfast bowl
contains all 5 of your 5-a-day!SERVES 2 PREP 15 mins
COOK 10-15 mins EASY V2 bananas, sliced
1 ripe avocado, stoned, peeled and
chopped into chunks
1 small ripe mango, stoned, peeled
and chopped into chunks
100g spinach (fresh or frozen)
250ml milk (unsweetened almond
or coconut milk works well)
1 tbsp unsweetened almond or
peanut butter
1 tbsp clear honey, agave or maple
syrup (optional)
for the seed mix
1 tbsp chia seeds
1 tbsp linseeds
4 tbsp pumpkin seeds
4 tbsp sunflower seeds
4 tbsp coconut f lakes

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FEBRUARY
ingredients until you have a smooth
batter. Transfer to a jug. Heat the
oven to its lowest setting and put a
couple of baking trays in to keep the
pancakes warm as you cook them.
2 Heat a knob of butter and a drizzle
of oil in a large, non-stick frying pan
over a medium heat. When the
butter is foaming, pour rounds of
batter into the pan, about 8cm wide
– leave space between them as they
will expand as they cook. Scoop
teaspoons of chocolate spread from
the jar and pop one in the centre of
each pancake, then use a tiny bit
more batter to just cover the
chocolate spread. Continue cooking
for 1-2 mins until the underside is
golden brown, then carefully ﬂip
and cook for 1 min more on the
other side. When golden, transfer to
a baking tray and keep warm in the
oven while you cook the next batch.
3 When the pancakes are all cooked,
caramelise the bananas. Wipe the
frying pan clean with kitchen paper
and scatter in the remaining 2 tbsp
sugar. Heat the sugar until it melts
and starts to bubble to a deep amber
colour, then toss in the bananas and
coat them in the caramel. If the
sugar hardens, drizzle in a little
maple syrup or water, then bubble
for 30 secs until syrupy.
4 Serve the pancakes stacked with
the caramelised banana pieces
between the layers and more piled
on top. Drizzle over the maple syrup,
then scatter over the hazelnuts.GOOD TO KNOW calcium • fibre
PER SERVING 797 kcals • fat 37g • saturates 12g •
carbs 94g • sugars 57g • fibre 6g • protein 18g • salt 1.4g
1 2 3
Subscribe to BBC Good Food magazine today and get 5 issues for £5
Call 03330 162 124 and quote GFCAL18, or visit buysubscriptions.com/GFCAL18For more Pancake Day recipes, visit bbcgoodfood.com/pancakerecipes
Shrove Tuesday
(Pancake Day)
Ash Wednesday
Valentine’s Day Chinese New Year
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Chocolate-filled
pancakes with
caramelised bananaSERVES 4 PREP 25 mins
COOK 30 mins MORE EFFORT V200g self-raising flour
1 ½ tsp baking powder
3 tbsp golden caster sugar
3 large eggs
25g melted butter, plus extra for
cooking
200ml milk
drizzle of vegetable or sunflower oil
200g chocolate hazelnut spread
2 large bananas, peeled and thickly
sliced on an angle maple syrup
4 tbsp toasted, chopped hazelnuts,
to serve1 To make the pancake batter, mix
the ﬂour, baking powder, 1 tbsp
sugar and a pinch of salt in a large
bowl with a whisk. Make a well in
the centre, crack in the eggs and
add the melted butter and milk.
Whisk the wet ingredients in the
centre until combined, then
gradually incorporate the dry

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MARCH
1
with one hand and stretching it with
the heel of the other hand, then
folding it back on itself. Repeat for
5 mins until smooth and elastic. Put
the dough in a lightly oiled bowl.
Cover with oiled cling ﬁlm and leave
to rise in a warm place for 1 hr or
until doubled in size and a ﬁnger
pressed into it leaves a dent.
3 With the dough still in the bowl,
tip in the sultanas, mixed peel,
orange zest, apple and cinnamon.
Knead into the dough, making sure
everything is well distributed. Leave
to rise for 1 hr more, or until doubled
in size, again covered by some
well-oiled cling ﬁlm to stop the
dough getting a crust.
4 Divide the dough into 15 pieces
(about 75g per piece). Roll each
piece into a smooth ball on a lightly
ﬂoured surface. Arrange the buns
on one or two baking trays lined
with parchment, leaving enough
space for the dough to expand.
Cover (but don’t wrap) with more
oiled cling ﬁlm, or a clean tea towel,
then set aside to prove for 1 hr more.
5 Heat oven to 220C/200C fan/
gas 7. Mix the ﬂour with about
5 tbsp water to make the paste for
the cross – add the water 1 tbsp at
a time, so you add just enough for a
thick paste. Spoon into a piping bag
with a small nozzle. Pipe a line
along each row of buns, then repeat
in the other direction to create
crosses. Bake for 20 mins on the
middle shelf of the oven, until
golden brown.PER SERVING 226 kcals • fat 4g • saturates 2g • carbs
41g • sugars 14g • fibre 2g • protein 5g • salt 0.5g
2 3
Subscribe to BBC Good Food magazine today and get 5 issues for £5
Call 03330 162 124 and quote GFCAL18, or visit buysubscriptions.com/GFCAL18For more hot cross bun recipes, visit bbcgoodfood.com/hotcrossbuns
Palm Sunday; British
Summer Time begins
Good Friday Bank
Holiday, UK
St Patrick’s Day
Bank Holiday (St Patrick’s
Day substitute), Northern
Ireland
Mother's Day
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Hot cross bunsOur ultimate step-by-step guide
to creating perfectly decorated
fruit buns. MAKES 15 PREP 30 mins plus rising
COOK 20 mins MORE EFFORT
G
for the buns
300ml full-fat milk, plus 2 tbsp more
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
7g sachet fast-action or easy-blend
yeast
1 egg, beaten
75g sultana
50g mixed peel
1 orange, zested
1 apple, peeled, cored and finely
chopped
1 tsp ground cinnamon
for the cross
75g plain flour, plus extra for dusting
for the glaze
3 tbsp apricot jam1 Bring the milk to the boil, then
remove from the heat and add the
butter. Leave to cool until it reaches
hand temperature. Put the ﬂour,
salt, sugar and yeast in a bowl. Make
a well in the centre. Pour in the milk
and butter mixture, then add the
egg. Using a wooden spoon, mix
well, then bring everything together
with your hands into a sticky dough.
2 Tip onto a lightly ﬂoured surface
and knead by holding the dough

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APRIL
Subscribe to BBC Good Food magazine today and get 5 issues for £5
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with cold salted water, bring to the
boil and simmer for 5-10 mins until
just cooked. Drain and allow to cool
slightly, then cut into quarters.
2 Heat a frying pan over a medium-
high heat, then add 45ml of the oil.
Add the potatoes, along with the
carrots and garlic. Season, toss to
coat, then add half the butter and
rosemary. Once there’s some colour
on the potatoes, tip it all into a
roasting tin and cook for 25-30 mins.
3 Meanwhile, place an ovenproof
frying pan over a medium heat and
heat the remaining oil until hot.
Season the lamb and add to the pan.
4 Fry the lamb for 1-2 mins each
side, using tongs to press down on
the fat. Season again and put in the
oven for 5-7 mins until just cooked.
Remove from the pan and set aside.
5 While the lamb rests, make the
sauce. Add the red wine to the
roasting juices in the frying pan
over a medium-high heat. Reduce
by two-thirds, then add the
redcurrant jelly. Once the jelly has
melted, add the stock and reduce to
the consistency of double cream.
6 Once the sauce is nearly reduced,
put a separate pan on a low heat and
melt the remaining butter. Add the
spinach to wilt and season.
7 To serve, divide the potatoes
between four plates. Cut each piece
of lamb into ﬁve slices and place
next to the potatoes. Arrange the
carrots and spinach around the
lamb, then spoon the sauce over. GOOD TO KNOW folate • fibre • vit c • 2 of 5-a-day
PER SERVING 745 kcals • fat 58g • saturates 20g •
carbs 20g • sugars 9g • fibre 6g • protein 27g • salt 0.8g
Easter Sunday
April Fools’ Day
St George’s Day
Easter Monday
Bank Holiday
(not Scotland)
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Loin of lamb, carrots
& rosemary potatoes SERVES 4 PREP 5 mins
COOK 45 mins A LITTLE EFFORT8 new potatoes, skins left on
75ml cold-pressed rapeseed oil, or
olive oil, for frying
16 baby carrots, leave about 2.5cm
of top on (or 4 medium carrots)
12 garlic cloves, skin left on, bashed
25g butter
4 rosemary sprigs
4 pieces of lamb loin (about 500g
in total), sinew removed but thin
layer of fat left on (you can get
your butcher to do this for you)
100ml red wine
1 tsp redcurrant jelly
500ml lamb or beef stock
200g baby spinach, washed 1 Heat oven to 180C/160C fan/
gas 4. In a pan, cover the potatoes

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MAY
Rosemary roast chicken
thighs, new potatoes,
asparagus & garlic An all-in-one lighter roast with
Jersey Royals and a whole bulb of
garlic – the potatoes catch the
lemony cooking juices.SERVES 4 PREP 10 mins
COOK 45 mins EASY8 chicken thighs
750g new potatoes (preferably
Jersey Royals), halved
1 whole garlic bulb, cloves
separated
1 tbsp olive oil
1 lemon, halved
small handful rosemary sprigs
2 large bunches asparagus, woody
ends discarded1 Heat oven to 200C/180C fan/gas
6. Put the chicken, potatoes, garlic
cloves, oil and lots of seasoning in a
large roasting tin (about 30 x 20cm).
Squeeze over all the juice from the
lemon halves, then cut them into
chunks and add them to the dish.
Toss everything together, cover the
dish with foil, and roast for 30 mins.
2 Remove the foil and mix in the
rosemary and the asparagus.
3 Roast for another 15 mins until
the potatoes are tender, and the
chicken is crisp and cooked
through. Serve the dish in the
middle of the table for everyone
to share.PER SERVING 509 kcals • fat 24g • saturates 6g •
carbs 32g • sugars 5g • fibre 6g • protein 39g • salt 0.3g
2 3 4 5
Subscribe to BBC Good Food magazine today and get 5 issues for £5
Call 03330 162 124 and quote GFCAL18, or visit buysubscriptions.com/GFCAL18For more asparagus recipes, visit bbcgoodfood.com/asparagus
Bank Holiday, UK,
Republic of Ireland
Ramadan begins
Bank Holiday, UK
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

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MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAYJUNE
Ricotta strawberry
French toast SERVES 2 PREP 10 mins
COOK 20 mins EASY V1 large egg, beaten
300ml milk
1 tsp vanilla extract
4 slices thick-cut white bread
2 tbsp butter
50g ricotta
2 tbsp honey
100g strawberries, some sliced,
some halved
2 mint sprigs, leaves picked 1 In a wide dish, whisk the egg, milk
and vanilla together. Coat one side
of the bread slices in the liquid, then
carefully ﬂip them over and leave
them to soak for 1-2 mins.
2 Melt 1 tbsp of the butter in a large,
non-stick pan over a medium heat
and add two slices of bread. Cook
for 5 mins or until golden, then turn
to cook the other side for another
5 mins. Transfer to a plate and
cook the other two slices in the
rest of the butter.
3 Halve the toast on the diagonal
and spread each slice with the
ricotta. Drizzle over the honey,
scatter over a pinch of ﬂaky sea
salt, and arrange some sliced
strawberries in a fan across the
toast. Decorate the plate with the
halved strawberries and mint. GOOD TO KNOW calcium • folate • fibre • vit c
PER SERVING 540 kcals • fat 21g • saturates 12g •
carbs 64g • sugars 29g • fibre 4g • protein 19g • salt 1.5g
1 2
Subscribe to BBC Good Food magazine today and get 5 issues for £5
Call 03330 162 124 and quote GFCAL18, or visit buysubscriptions.com/GFCAL18
For more strawberry recipes, visit bbcgoodfood.com/strawberry
Bank Holiday, Republic
of Ireland
Independence Day US
Ramadan ends Father’s Day

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JULY
4 Fold in the ﬂour and baking
powder and whisk brieﬂy until there
are no lumps of ﬂour remaining.
Divide the mixture between the
three tins. Bake for 30-35 mins or
until a skewer pushed into the
middle of the cakes comes out clean.
Leave to cool in the tins for 5 mins,
then turn out onto wire racks to
cool completely.
5 Whisk the butter and half the icing
sugar until smooth, then whisk in
the mashed strawberries and the
remaining icing sugar until smooth.
Chill until needed. Repeat for the
lemon buttercream.
6 Put one of the cakes on a
turntable, spread on one-third of
the lemon buttercream, then top
with half of the soaked strawberry
slices. Spread one-third of the
strawberry buttercream onto
another cake and top with the
remaining strawberry slices. Stack
the two ﬁlled layers with the ﬁnal
cake on top.
7 Put the remaining buttercreams
in disposable piping bags and snip
o! the ends. Pipe the strawberry
buttercream in rings around the
outside of the cake, starting at the
base. Once you reach three quarters
of the way up, switch to the lemon
buttercream and continue piping
onto the top of the cake. Smooth
over using a palette knife or a
pastry scraper. Use long sweeping
movements and gently turn the cake
turntable to get a smooth ﬁnish.
8 Top with the strawberry halves
and the slices of cucumber.PER SERVING (20) 600 kcals • fat 30g • saturates 19g
• carbs 76g • sugars 61g • fibre 1g • protein 4g • salt 1g
Subscribe to BBC Good Food magazine today and get 5 issues for £5
Call 03330 162 124 and quote GFCAL18, or visit buysubscriptions.com/GFCAL18For more summer recipes, visit bbcgoodfood.com/summer
Bank Holiday,
Northern Ireland
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Pimm’s cakeStrawberry and lemon
buttercream with cucumber
make this the taste of summer. SERVES 18-20 PREP 1 hr
COOK 30 mins MORE EFFORTfor the cake
100g strawberries, sliced plus 3,
halved (stalks on)
3 tbsp Pimm's
1 cucumber, plus ¼ sliced
1 lemon, zested and juiced
300g butter, softened, plus extra
for the tins
300g golden caster sugar
4 eggs
1 tsp vanilla extract
400g self raising flour
1 ½ tsp baking powder
for the strawberry buttercream
200g butter, softened
500g icing sugar
80g strawberries, mashed
for the lemon buttercream
200g butter, softened
400g icing sugar
1 lemon, zested and juiced1 Put the sliced and halved
strawberries in a small bowl and
pour over the Pimm's. Leave to soak
for at least 1 hr or overnight. Heat
oven to 190C/170C fan/gas 5. Line
three 20cm sandwich tins with
baking parchment and butter them.
2 Cut the whole cucumber in half
lengthways, scrape out and discard
the seeds. Chop the ﬂesh and purée
in a blender with the lemon juice.
3 Using electric beaters, whisk the
butter with the sugar until pale and
light. Whisk in the eggs, one at a
time, followed by the cucumber
purée, lemon zest and vanilla extract.
Don’t worry if the mixture splits.

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AUGUST
1 Heat oven to 200C/180C fan/
gas 6 and line a baking tray with
parchment. Tip the butternut
squash onto the tray, drizzle with
2 tsp oil and season well. Roast
for 20 mins, then push the squash
to one end of the tray, add the
broccoli to the other end and drizzle
with 1 tsp oil. Season and roast for
10 mins more.
2 Meanwhile, make the dressing.
Put all the ingredients in the small
bowl of a food processor, add 1 tbsp
water and a pinch of salt. Blitz to
make a loose dressing, adding a little
more water if necessary.
3 Squeeze the pouch of quinoa to
separate the grains, then tip into
a large bowl. Add the herbs, spring
onions, pomegranate seeds and
pistachios. Add the remaining 1 tbsp
oil, season and toss everything
together. Add the roasted veg too.
4 Divide the salad between two
plates and drizzle over the dressing.
Halve the avocado and remove the
stone, then slide a dessertspoon
between the skin and ﬂesh to
remove it in one piece. Place on a
chopping board, rounded- side up,
and thinly slice. Squeeze over the
lemon juice, then slide a knife
underneath and lift half the avocado
onto each salad. Top with the
sprouts and grind over a little
pepper, if you like. GOOD TO KNOW folate • fibre • vit c • iron •
4 of 5-a-day • gluten free
PER SERVING 740 kcals • fat 44g • saturates 6g •
carbs 59g • sugars 17g • fibre 17g • protein 18g •
salt 0.9g
1 2 3 4
Subscribe to BBC Good Food magazine today and get 5 issues for £5
Call 03330 162 124 and quote GFCAL18, or visit buysubscriptions.com/GFCAL18For more salad recipes, visit bbcgoodfood.com/summersalad
Bank Holiday,
Republic of Ireland
Bank Holiday, England,
Wales, Northern Ireland
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

California quinoa
& avocado salad SERVES 2 PREP 10 mins
COOK 30 mins EASY V250g butternut squash, chopped
into small chunks
2 tbsp olive or rapeseed oil
120g pack thin-stemmed broccoli,
cut into small pieces
250g pouch cooked quinoa
small handful each coriander and
mint, leaves picked and chopped
4 spring onions, f inely sliced on
an angle
50g pomegranate seeds
20g pistachios, roughly chopped
1 small ripe avocado
juice
1
/
2
lemon
handful sprouts (alfalfa or china
r
ose sprouts are nice) or baby
herb leaves
for the dressing
1 tbsp tahini 1
/
2
small ripe avocado, stoned,
peeled and roughly chopped
s
mall handful each coriander and
mint, leaves picked
1
/
2
lemon, zested and juiced
2 tsp clear honey or maple syrup

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SEPTEMBER
Kidney bean curry SERVES 2 PREP 5 mins
COOK 30 mins EASY V 1 tbsp vegetable oil
1 onion, f inely chopped
2 garlic cloves, f inely chopped
thumb-sized piece of ginger, peeled
and finely chopped
1 small pack coriander, stalks finely
chopped, leaves roughly shredded
1 tsp ground cumin
1 tsp ground paprika
2 tsp garam masala
400g can chopped tomatoes
400g can kidney beans in water
cooked basmati rice, to serve1 Heat the oil in a large frying pan
over a low-medium heat. Add the
onion and a pinch of salt and cook
slowly, stirring occasionally, until
softened and just starting to colour.
Add the garlic, ginger and coriander
stalks and cook for a further 2 mins.
2 Add the spices to the pan and cook
for another 1 min, by which point
everything should smell aromatic.
Tip in the chopped tomatoes and
kidney beans in their water, then
bring to the boil.
3 Turn down the heat and simmer
for 15 mins until the curry is nice
and thick. Season to taste, then
serve with the rice and the
coriander leaves.GOOD TO KNOW vegan • healthy • low fat • fibre •
vit c • iron • 3 of 5-a-day • gluten free
PER SERVING 282 kcals • fat 8g • saturates 1g •
carbs 33g • sugars 13g • fibre 14g • protein 13g •salt 0.1g
Subscribe to BBC Good Food magazine today and get 5 issues for £5
Call 03330 162 124 and quote GFCAL18, or visit buysubscriptions.com/GFCAL18
1
For more healthy curry recipes, visit bbcgoodfood.com/healthycurry
Rosh Hashanah begins
Rosh Hashanah ends
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

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OCTOBER
Pumpkin & bacon soupSERVES 4 PREP 10 mins
COOK 1 hr 10 mins EASY
G
1 tbsp vegetable oil
50g butter
1 onion, f inely chopped
150g maple-cured bacon, chopped
½ Crown Prince pumpkin or
butternut squash, peeled,
deseeded and cut into chunks
(you need about 500g flesh)
1 litre chicken stock
100ml double cream
3 tbsp pumpkin seeds, toasted
maple syrup, for drizzling1 In a large pan, heat the oil with 25g
butter. Add the onion and a pinch of
salt and cook over a low heat for
10 mins. Add 60g bacon and cook
for a further 5 mins. Increase the
heat to medium, add the pumpkin
and stock and season. Bring to the
boil, then reduce to a simmer, cover
and cook for about 40 mins until the
pumpkin is soft. Pour in the cream,
bring to the boil again and remove
from the heat. Set aside some of the
liquid, then blend the pumpkin until
smooth, adding liquid back in bit by
bit. Strain through a ﬁne sieve,
season and set aside.
2 Melt the remaining butter in a pan
over a high heat and fry the rest of
the bacon for 5 mins. Divide the
bacon between bowls, reheat the
soup and pour over. Sprinkle over the
seeds and drizzle with maple syrup.PER SERVING 557 kcals • fat 43g • saturates 20g •
carbs 19g • sugars 12g • fibre 5g • protein 21g • salt 2.2g
3 4 5 6
Subscribe to BBC Good Food magazine today and get 5 issues for £5
Call 03330 162 124 and quote GFCAL18, or visit buysubscriptions.com/GFCAL18For more soup recipes, visit bbcgoodfood.com/soup
British Summer
Time ends
Bank Holiday, Republic
of Ireland Halloween
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

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27
8
15
22
29
9
16
23
30
10
17
24
11
18
25
4
NOVEMBER
85g light muscovado sugar
3 tbsp dark rum (or use orange juice)
25g unsalted butter
1 tsp mixed spice
1 lemon, zested and juiced
4 Bramley apples, about 800g,
peeled, cored and cut into
1cm rings
for the crumble
125g plain flour
100g unsalted butter
50g light muscovado sugar
3 tbsp jumbo oats
25g flaked almonds (or use any
other nuts you like)
custard or ice cream, to serve 1 Heat oven to 190C/170C fan/gas 5.
Put everything for the apple layer,
except the lemon juice and apples,
in a bowl and microwave on high
for 1
1
/
2
mins until the butter has
melted and the sugar is syrupy.
T
oss in the apples and lemon juice,
then spoon into a medium baking
dish, making sure the dried fruit
is evenly distributed.
2 Rub the ﬂour and butter together,
ﬁrst into ﬁne crumbs, then keep
going until the mix forms bigger
clumps, a bit like a rough biscuit
dough. Stir in the sugar, oats and
almonds. Scatter over the fruit,
then cover with foil and bake for
1 hr, removing the foil for the ﬁnal
30 mins, until golden and bubbling.
Rest for 10 mins, then serve with
custard or ice cream. PER SERVING 485 kcals • protein 5g • carbs 67g •
fat • 20g • saturates 11g • fibre 5g • sugar 50g • salt 0.1g
1 2 3
Subscribe to BBC Good Food magazine today and get 5 issues for £5
Call 03330 162 124 and quote GFCAL18, or visit buysubscriptions.com/GFCAL18For more comfort food recipes, visit bbcgoodfood.com/comfortfoodrecipes
Guy Fawkes Night
St Andrew’s Day,
Bank Holiday, Scotland
Diwali Remembrance Sunday
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Baked apple &
to!ee crumble SERVES 6 PREP 20 mins plus resting
COOK 1 hr EASY
G
This crumble uses circles of apple,
buttery brown sugar, plump fruit
and spice all baked under a nutty
oat topping.
for the apple layer
100g raisins
100g pitted soft dates, snipped into
small pieces with scissors

3
31
10
17
24
4 5
12
19
26
11
18
25
6
13
20
27
7
14
21
28
8
15
22
29
9
16
23
30
2
DECEMBER
sides with one long strip that comes
just above the sides – staple or
paper clip where the strip overlaps.
2 Stir the biscuits into the butter and
press into the tin. Chill for 10 mins.
3 Reserve 2 tbsp of the caramel. Stir
the sea salt into the rest and spoon
into the centre of the biscuit base.
Spread so the base is evenly covered
but a visible 1-2cm border remains
around the edge. Chill for 20 mins.
4 Gently melt the chocolate in a
heatproof bowl over a pan of barely
simmering water. Stir 1 tbsp of the
cream into the reserved caramel,
cover and chill. Once the chocolate
has melted, turn o! the heat, don't
move the bowl, gradually stir in the
rest of the cream. Sift in the sugar,
stir it in with the vanilla extract. Lift
o! the heat, cool for 10 mins.
5 Ladle/pour the chocolate mixture
around the edge of the torte ﬁrst,
so it ﬁlls the biscuit border, sealing
the caramel in the centre. Then
ladle or pour in the rest and gently
shake to smooth the surface. Chill
for at least 5 hrs or up to 24 hrs.
6 Remove the torte from the tin,
carefully peel o! the paper strip,
transfer to a platter. Dot the
chocolates on top. Spoon the
reserved caramel-cream mixture
into a small freezer bag. Snip o! the
tip of the corner to make a very
small opening, then squiggle lines of
caramel over the top. Chill until
ready to serve. Scatter with a pinch
or two of sea salt then thinly slice. PER SERVING 925 kcals • protein 8g • carbs 74g • fat
69g • saturates 39g • fibre 2g • sugar 61g • salt 1.2g
1
Subscribe to BBC Good Food magazine today and get 5 issues for £5
Call 03330 162 124 and quote GFCAL18, or visit buysubscriptions.com/GFCAL18For more Christmas dessert recipes, visit bbcgoodfood.com/festivedessert
Christmas Eve
Christmas Day
Bank Holiday UK,
Republic of Ireland
New Year’s Eve
Boxing Day Bank Holiday
UK, Republic of Ireland
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Salted caramel
chocolate torteSERVES 8 PREP 1 hr 15 mins plus
cooling and chilling COOK 10 mins 175g digestive biscuits, crushed
85g butter, melted
397g can caramel
1 tsp sea salt, plus extra to serve
300g plain chocolate (70% solids),
broken into chunks
600ml tub double cream
25g icing sugar
2 tsp vanilla extract salted caramel
chocolates, to decorate 1 Line the base of a deep 20cm
loose-bottomed cake tin with a
circle of baking parchment. Line the

January
April
July
October
February
May
August
November
March
June
September
Green goddess smoothie bowl
Chocolate-filled pancakes with
caramelised banana
Rosemary roast chicken thighs, new
potatoes, asparagus & garlic
California quinoa & avocado salad
Baked apple & to" ee crumble
Hot cross buns
Ricotta strawberry French toast
Kidney bean curry
calendar2018
Pimm's cake
Pumpkin & bacon soup
December
Salted caramel chocolate torte
Editor-in-chief CHRISTINE HAYES Head of magazines KEITH KENDRICK Designer CHERRY FERMOR Content and production manager GREGOR SHEPHERD Sub-editor FIONA
FORMAN Head of production KOLI PICKERSGILL Production manager KATE GRISTWOOD This calendar is available with the November 2017 issue of BBC Good Food magazine.
Not to be sold separately. BBC Good Food magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company Limited. Printed by Wyndeham Group.
Loin of lamb, carrots &
rosemary potatoes

BBC good food Christmas 2017 uk

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