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NO MESS. NO STRESS. MIDWEEK MEALS.

Your Big Day stars Sides with shimmer Dazzling desserts

We’ve been measuring sifting mixing whisking kneading folding rolling proving stretching shaping filling baking glazing crimping piping sprinkling dusting icing and decorating. Ready for you to do the eating this Christmas. morrisons.com

Selected stores only. Subject to availability. Offers/prices may vary online and in Morrisons Daily.

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We’ve been scouting sourcing growing measuring filleting salting curing washing salting curing (again) roasting smoking airing and slicing. Ready for you to do the indulging this Christmas.

The Best Signature Collection New York Deli Style Pastrami Smoked Salmon with Onion and Gherkin Dressing. Taste-approved and Boxing Day blini approved.

morrisons.com

Majority of stores. Subject to availability. Offers/prices may vary online and in Morrisons Daily.

Welcome to C

hristmas is always a season of sparkle, but at Good Food we’ve taken that literally. Our theme for this bumper issue is The Stars of Christmas — from dazzling star-shaped bakes to recipes that d deserve star billing. You’ll find inspiration d tthat glitters, glows and tastes glorious. Juliet Sear sets the tone with our spectacular gingerbread house cover star (p11) – a magical centrepiece hiding spiced chocolate layers. Our Stars of the Show line-up puts a fresh spin on the Big Day feast, whether it’s a roast turkey with the crispiest ever skin (p18), a honey-glazed, pepper-crusted ham (p22), or golden butternut filo spiral pie (p24) that’ll win over vegans and meat-eaters alike. Round off that special meal with a dazzling dessert; a pear trifle with a crunchy florentine twist (p48) or a malted chocolate yule log with white chocolate stars (p50). If you’re hosting, we want to help you shine. It is, after all, the people who light up Christmas, creating bright moments that stay with us. Whether you’re starting new traditions, reviving old ones, or simply want to make magical memories, let this issue be your guiding star.

of my faves from this month’s issue 3 WAYS WITH CHEESE Melty, moreish and made for sharing: try our chilli-kissed fondue dip, pomegranate baked feta and camembert-crowned sausage roll wreath (p66). DUCK & WILD MUSHROOM WELLINGTON Flaky pastry, rosy duck and a rich duxelles that perfumes the whole kitchen (p20). BLOODY MARY PRAWNS Retro in spirit, modern in flavour. Hang the prawns over a bowl of punchy sauce and watch them vanish (p126).

COOK THE COVER (p11) DOWNLOAD THE GOOD FOOD APP The Good Food app has everything you need for Christmas. Join our community for app-only recipes, handy videos and smart tools to make planning a piece of cake, including shopping lists, cook mode and preset timers to keep things calm on Christmas Day. Download the app today and subscribe for full access. goodfood.com/get-good-food-app

RECIPE & FOOD STYLIING

Keith Kendrick, Group magazines editor @keithk_goodfood

Juliet Sear PHOTOGRAPH

Jonathan Gregson STYLIST

Hannah Wilkinson SHOOT DIRECTOR

Rachel Bayly, Freddie Stewart

Friends of Good Food JULIET SEAR

CHELSIE COLLINS

MELISSA HEMSLEY

Baker, author and TV fave with a flair for turning baking into theatre, Juliet reinvents the gingerbread house with chocolate sponge (p11).

Recipe developer and long-time friend of Good Food, Chelsie brings a playful touch to our festivities with a double-celebration menu for Chrismukkah (turn to page 84).

In our Sides from the Stars feature, cook and broadcaster Melissa leans into comfort with smart twists. Her smashed sprouts will be your new Big Day tradition (p34).

T U R N TO PAG E 4 6 TO G E T A C O O KS P RO F E SS I O N A L S LOW C O O K E R W H E N YO U SU B SC R I B E For subscription queries, please call 0808 502 1510 or visit goodfood.co.uk/contact-us CHRISTMAS 2025 goodfood.com 3

Christmas 2025 COVER STAR 11 BAKING MAGIC It’s a gingerbread house – and a cake

STARS OF CHRISTMAS 17 STARS OF THE SHOW Choose your main, from classic turkey to duck wellington and more 26 VEGGIE STARS Meat-free crowdpleasers 31 SIDES FROM THE STARS Chefs and food writers share their must-make trimmings 48 BIG FINALE Desserts to round out your meal 54 CUP OF CHEER Warming seasonal drinks

127

56 SHARING BOARDS Let guests help themselves to platters of canapés

100 AIR FRYER CANAPÉS Save time and energy by making party nibbles using the go-to gadget

62 CHRISTMAS CHEESEBOARD Our best buys and how to pair them

105 THE BIG 5 Use on-sale seasonal veg in a buffet spread

66 PARTY DIPS Baked cheese ideas for a crowd

113 STREET FOOD AT HOME Stay in, save money and bake Christmas market classics

71 MY FAVOURITE DISH Rick Stein’s pheasant with rösti

FAMILY STARS 75 MAKING MEMORIES Get together in the kitchen to make edible gifts, bakes for Santa and more 82 WINTER COMFORTS Cosy meals for colder days 84 CELEBRATE CHRISMUKKAH Combine the traditions of Chanukah and Christmas with this menu

COOK SMART 94 FRIENDSMAS PARTY Host your pals for a special meal that won’t break the bank

THROUGHOUT THIS ISSUE Look out for our planet-friendlier badge as we help you to make informed choices on how to shop and cook more sustainably 42 GREEN CHRISTMAS Calculate exactly how much food you need to prevent waste 183 USE UP EVERYTHING If you do have surplus, transform it into new, delicious dishes

OUR AWARDS BSME Awards 2024

PPA Awards 2024

Editor of the Year (Food and Drink) Keith Kendrick, Good Food

Campaign of the Year: Good Food app takeover by Nadiya Hussain

Britain’s number one food media brand AOP Digital Publishing Awards 2023

AOP Digital Publishing Awards 2023

Best Online Brand: Editorial Team of Consumer the Year: Consumer Good Food Good Food and olive

BSME Awards 2023 The Readly Award Good Food What’s Your Perfect Comfort Food? (October 2022)

The Publisher Podcast Awards 2023 Best Food & Drink Podcast Good Food Podcast

PPA Awards 2022

Media Brand of the Year (Consumer Media) Good Food

Editor of the Year (Consumer Media) Lily Barclay

Writer of the Year Melissa Thompson, Good Food

goodfood.com and olivemagazine.com

BSME Awards 2021 Editor of the Year, Food & Drink Lily Barclay

PPA Awards 2021 Media Brand of the Year Good Food

CHRISTMAS 2025 goodfood.com 5

SEASONAL 121 AT ITS BEST Shining a spotlight on fresh seafood 128 DISCOVER IT NOW Cook with chestnuts at their peak

IN THE KNOW 134 NEXT LEVEL An elevated black forest gateau 136 LEARN SOMETHING NEW Tips and tricks for making the season a little easier 138 GOOD FOOD TASTE AWARDS Browse our favourite supermarket buys 142 BOTTLES TO DRINK AND GIFT Victoria Moore’s seasonal wine picks 144 TOP 10 COOKBOOKS A round-up of the best titles of 2025

102

147 GADGETS FOR GIFTING Tried and tested kitchen kit 148 BUFFET STARS Guests of the Good Food Show share their go-to dishes for taking to a party 151 OUT & ABOUT November’s must-visit events 153 GIFT GUIDE Make your Christmas shopping list

EASY 164 MIDWEEK MEALS Make-ahead dinners for the busy season 170 FRENCH CLASSICS Recreate a bistro experience at home

167 READER OFFERS For more great savings, visit goodfood.com/reader-offers l Save 30% on wine p112 l Enjoy a luxury stay at Stanwell House in the New Forest p146 l Save on festive holly trees p162 l Book a holiday to Lake Orta or Como p174 l Cruise the Danube to Vienna or Douro to Porto p181 l Explore Puglia and Italy’s best hidden gems p187 l Visit Swiss Christmas markets and get in the spirit p193

Why you can trust Good Food is the UK’s No.1 food lifestyle media brand. We are passionate about food and cooking. While recipes are at the heart of what we do, we are committed to helping you have the best food experience you can, whether you’re shopping for food, in your kitchen or eating out in the UK or abroad. This is what we promise: Biggest and best We’re proud to be Britain’s biggest-selling food magazine and the UK’s No.1 food website, goodfood.com. Our contributors – chefs, our in-house team and confident columnists – are experts in their fields. Join the conversation in our twice weekly podcasts. Our best-selling cookbooks feature our trusted recipes. Recipes for everyone We always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when you want to take your skills up a notch. Tested and trusted All our recipes are thoroughly tested by experts to ensure they’ll work for you. We put our gadgets through a rigorous testing process and carry out our taste tests fairly. Our restaurant and travel recommendations have all been tried by one of us. Ethical We care about the food we eat, the people who produce it and the effect this has on the world. In our test kitchen, we use humanely reared British meats, high-welfare chicken and eggs, and sustainable fish whenever possible. We aim to help you avoid food waste, with advice on using leftovers. Healthy eating Every recipe is analysed by our BANT-registered nutritionist, so you can be informed when you choose what to eat. We flag up vegetarian, vegan and gluten-free recipes. Find out more about our health philosophy on page 192. Families and children Families can need help to create harmonious mealtimes, so we address this by flagging up ‘family’ recipes. We encourage children and teenagers to get cooking with recipes that help them to learn new skills. Find out more at goodfood.com/family-kids. Eating like a local One of the joys of travel – both in the UK and overseas – is discovering great food. Our features are written from an insider perspective by on-the-ground writers and food and travel journalists. Independent and respected We are impartial and independent, so you can trust our advice and recommendations on everything from restaurants and wine to kitchen gadgets and more. We encourage your input on your local finds, and appreciate your feedback on our recommendations. Food is our passion and pleasure We take food seriously, but we also believe it’s a pleasure to be enjoyed, whether cooking for the family, trying an unfamiliar ingredient, buying new products or eating out. We share our food discoveries and adventures with you – and love you to share the same with us on social media using #goodfood.

HEALTH 175 BEAT THE BLOAT Advice to soothe your gut over Christmas 178 BENEFITS OF DRIED FRUIT Reasons to choose this snack

TRAVEL 188 CHRISTMAS MARKETS Which ones to visit in the UK or Europe

EVERY MONTH 9 RECIPE INDEX Find every recipe in this issue 46 SUBSCRIBER CLUB Subscribe to receive a slow cooker 119 NEXT MONTH Look ahead to our December issue 194 CAKE TIN Mince pie & marzipan croissants

6 goodfood.com CHRISTMAS 2025

GENERAL ENQUIRIES 020 7150 5865 (Mon-Fri 9.30am-5.30pm) goodfood@immediate.co.uk Good Food, Immediate Media, 44 Brook Green, London W6 7BT VISIT US ONLINE goodfood.com

SUBSCRIPTION ENQUIRIES 0808 502 1510 goodfood.co.uk/contact-us READER OFFER ENQUIRIES 020 7150 5358 liza.evans@immediate.co.uk

Our commitment At Immediate Media, publishers of Good Food, we respect and value differences. We understand that when people from different backgrounds and with different points of view work together, we can create the most value for our readers, our people and society. We always strive to be inclusive, but we need to do better. We have been taking time to listen and understand how we can make positive changes, and how we can better support and increase diversity across all our brands. We continue to work on a comprehensive plan to create and drive authentic change.

Season’s Eatings

with love from Maldon

#MerryMaldon

Scan for festive recipe inspiration and seasoning secrets

index make it, snap it, post it ay @goodfoodeveryd y da #goodfoodevery

58 INSTANT RECIPE FINDER 88

BREAKFAST & BRUNCH Gingerbread granola 78 Leek, carrot & parsnip frying pan rosti 82 Mince pie & marzipan croissants 194 Oat & chia porridge with prunes 179 Peanut butter date & oat pots 180

MEAT Chorizo & greens warm salad 167 Classic salt beef 86 Festive bean & ham soup 186 Feta & lamb meatball bake 165 Old-fashioned beef hand pies 83 Parsnip & pancetta upside-down tart 110 Peppercorn & honey ham 22 Sausage, chesnut & cranberry roll 129 Slow-braised pork shoulder ragu with pork crackling pangrattato 96 Spicy pork & ginger noodles 169

POULTRY Best ever lemon & herb roast turkey crown & gravy 18 Duck & wild mushroom wellington 20 Easy chicken & chickpea tagine 180 Pheasant breasts with Islay malt & celeriac, apple & parsnip rösti 73 Turkey tacos 186

FISH & SEAFOOD Coconut & turmeric seafood curry with curry leaf, garlic & chilli drizzle 124 Moules marinière 172 Potted shrimp & crab crumpets with bay & chive brown butter 124 Prawn ravioli & spinach lasagne 166

Sharing-style bloody mary prawns 127

Potato canapé base 102 Red cabbage & blood orange tabbouleh 109 Roasted chestnuts 129 Roasted oranges with sausage & cranberries 38 Rösti 73 Sprout & kimchi Korean-style pancakes 108 Sprout & potato bubble & squeak 186 Star-shaped toast 102 Sticky sage & onion sausage roll wreath with baked camembert 68 Truffle oil & sea salt roast potatoes 34 Veggie pigs in blankets 26 Whipped blue cheese, honey & walnuts 103 Yorkshire pudding board 57

recipes

VEGETARIAN MAINS Cheese & caramelised onion tart 28 Chestnut & pecan loaf with harissa sauce 28 Parsnip & miso soup with sesame croutons 168 Roast parsnip wreath with marsala gravy 26 Vegan butternut & pecan spiral pie 24

STARTERS, SIDES, SNACKS & CANAPÉS 5-minute festive bean whip 185 Brie & cranberry toastie 186 Cauliflower cheese crumble 40 Celeriac remoulade 103 Crispy smashed salt & vinegar potatoes with dill soured cream 107 Fennel & herb salad 97 Festive smashed sprouts 34 French onion soup 172 Gyoza sharing board 58 Kipper pâté 103 Let there be latkes! 85 Marmite & maple-roasted parsnips 38 Melty chilli cheese & thyme fondue dip 66 Miso-glazed carrots with whipped ricotta dip 106 Mustardy roast potatoes 86 Nut pesto 186 Onion bhaji board 59 ‘Plain cheese pizza’ cups 80 Polenta canapé base 102 Pomegranate & sumac baked feta 67

This magazine is published by Immediate Media Company Limited © Immediate Media Company Limited. Good Food provides trusted, independent advice and information that has been gathered without fear or favour. When receiving assistance or sample products from suppliers, we ensure that our editorial integrity and independence are not compromised by never offering anything in return, such as positive coverage, and by including a brief credit where appropriate. We make every effort to ensure the accuracy of the prices displayed in Good Food. However, they can change after we go to print. Please check with the appropriate retailer for full details. Printed by Walstead Bicester in the UK. Immediate Media Company is working to ensure that all of its paper comes from well-managed, FSC®-certified forests and other controlled sources. This magazine is printed on Forest Stewardship Council® (FSC®) certified paper. This magazine can be recycled, for use in newspapers and packaging. Please remove any gifts, samples or wrapping and dispose of them at your local collection point. We abide by IPSO’s rules and regulations. To give feedback about our magazines, visit goodfood.com, email goodfoodmagazine@immediate.co.uk or write to Keith Kendrick, Immediate Media Company Limited, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT.

COCKTAILS & DRINKS Amaretto & ginger mulled wine 116 Dubai-style hot chocolate 55 Mulled cranberry juice 54 Spiced hot toddy 55 Warm peppermint eggnog 54

BAKING & DESSERTS Brown butter & cardamom lebkuchen 114 MAKE THE COVER Chocolate spiced gingerbread house cake 12 Christmas tree cakes 76 Cranberry & orange linzer cookies 114 Crème caramel 173 Dubai chocolate dates 76 Gluten-free pastry 137 Gruyère & caramelised onion pretzels 116 Hot doughnuts with spiced sugared nut coating 118 Leftover champagne sorbet 186 Malted chocolate yule log 50 Mince pie truffles 186 Next level black forest gateau 134 Panettone parfait 186 Poached pear trifle with florentine crunch & almond custard 48 Prune & armagnac Christmas star cake 52 Raspberry jam & butter pudding 88 Reindeer peanut butter thumbprint cookies 79 Tiramisu pavlova 98 Vanilla spiced cookies 14 Vegan Good Food magazine is available in both audio and electronic formats from National Talking Newspapers and Magazines. For more information, please contact National Talking Newspapers and Magazines, National Recording Centre, Heathfield, East Sussex TN21 8DB; email info@ tnauk.org.uk; or call 01435 866102. If you are enquiring on behalf of someone who has trouble with their sight, please consult them first.

CHRISTMAS 2025 goodfood.com 9

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Everyone is e r re

Put a fresh spin on a classic gingerbread house with this showstopper that simplifies the process using layers of rich chocolate sponge and treacle buttercream laced with warming spices recipes & food styling JULIET SEAR photographs JONATHAN GREGSON CHRISTMAS 2025 goodfood.com 11

Chocolate spiced gingerbread house cake SERVES 18-20 PREP 2 hrs plus cooling, 2 hrs 45 mins chilling and 2 hrs setting COOK 45 mins MORE EFFORT V

325g unsalted butter, softened, plus extra for the tin 300g dark chocolate chips or chopped dark chocolate 175g light muscovado sugar 175 dark muscovado sugar 2 tsp vanilla bean paste 6 eggs 200g 10%-fat Greek-style yogurt 2 tsp ground ginger 2 tsp ground cinnamon ¼ tsp ground cloves 1 tsp baking powder 275g self-raising flour 45g cocoa powder For the treacle buttercream 500g unsalted butter 1kg icing sugar 2 tsp ground ginger 2 tsp ground cinnamon 30g treacle To decorate 18-20 sponge fingers 250g royal icing sugar You’ll also need 2 x 20cm square cake tins cake leveller or large serrated knife cake lifter, large palette knives or a small baking sheet cake board small or medium palette knife ruler or ruled cake smoother cake smoother (optional but useful) piping bag

1 Butter the base and sides of both 20cm square cake tins and line with baking parchment. Melt the dark chocolate in a heatproof bowl in the microwave in 30-second bursts, or in a bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir until smooth. Leave to cool completely. 2 Meanwhile, heat the oven to 180C/160C fan/gas 4. Beat the butter, sugars and vanilla together using an electric whisk or a stand mixer until pale and fluffy, about 4-5 mins. Add the eggs, one at a time, beating well after each addition and scraping down the side of the bowl. Don’t worry if it looks curdled – it will come together when the dry ingredients are added.

3 With the whisk or mixer on low, pour in the melted, cooled chocolate, to incorporate, then add the yogurt, mixing on low for about 20 seconds. In a separate bowl, stir the spices with 1/2 tsp salt, the baking powder and flour, then sieve in the cocoa and mix in. Tip the dry ingredients into the wet in three additions, mixing on low until just combined. Don’t overbeat or the sponge will be dense. 4 Divide the batter between the tins, level the tops using the back of a spoon and bake for 28-35 mins, or until a skewer inserted into the middles comes out slightly pasty (not clean) and the sponges are shrinking away from the sides of the tins a bit (check after 25 mins to be safe). Leave to cool in the tins for 10 mins, then turn out onto a wire rack, remove the parchment and leave to cool completely. Will keep in an airtight container at room temperature for up to two days. 5 Prepare the biscuit decorations using the recipe on page 14. For the treacle buttercream, beat the butter using an electric whisk or stand mixer until pale and creamy, then add the icing sugar in three additions – mix in slowly at first, then turn up the speed and beat until pale and fluffy each time. Beat in the spices and treacle until combined. Cover the bowl with a damp tea towel and set aside (this will stop it from developing a skin). Will keep covered and chilled for up to three days. If making ahead, remove from the fridge at least 1-2 hrs before using so it can come back up to room temperature. 6 Split the cooled sponges through the equator using a cake leveller or large serrated knife so you have four layers. Put one of the sponge layers on a cake board that’s large enough to hold the finished house, but will still fit in the fridge. (This is quite a delicate sponge, so it’s a good idea to use a cake lifter, palette knives or a small baking sheet when you’re moving it all.) Spoon over 200g buttercream and smooth out using a palette knife so it reaches

12 goodfood.com CHRISTMAS 2025

cover star the edges. Sandwich with another sponge layer, making sure it lines up neatly, then press down gently so a little of the buttercream pushes out of the sides. 7 Smooth another 200g buttercream over the top, then sandwich with another sponge layer, then another 200g buttercream and the final sponge layer. Make sure the cake is all in line, then smooth over the buttercream that’s been pushed out between the layers so it covers the sides and seals in the crumbs. Chill for about 45 mins until completely firmed up. (You can also put it in the freezer for slightly less time if you want to speed this up.) 8 When the cake is completely cold and firm, you’ll need to cut off a third of it (or about 6.5cm), which will become the roof (see pic A, right). To be precise, measure across the top of the cake using a ruler, and divide that number by three. Score a line in the cake using a small, sharp knife being careful not to cut through yet. For accuracy, measure and score along three points of the line to make sure the cut will be straight. You can score down the side of the cake as well. Cut along your scored lines using a long, serrated knife and take out the smaller piece of cake (pic B). 9 Stand the smaller cake piece up on one end, then carefully cut in half diagonally from corner to corner using a serrated knife – you should be left with two wedges (see pic C). If you have someone to help you, it can be easier to have another person hold the cake upright while you cut through it to ensure it doesn’t break – this is also why it’s important that the cake is very cold and firm. Don’t worry if it’s a little uneven at this stage though, as you can level it out with more buttercream when you decorate the roof. 10 Spread 120g buttercream over the top of the large rectangular cake, then lower one of the cake wedges onto it, lining up the longer sides (see pic D). Spread 50g buttercream over the exposed part of the wedge in the middle of the cake. Position the second wedge next to the first, ensuring it lines up with the other side of the base cake, then gently press the two wedges together to secure the roof.

11 Chill the cake for 30 mins, then smooth a thin layer of buttercream over the whole cake to fully seal the sponge (about 200g buttercream). Try not to get crumbs in the rest of the buttercream, as you’ll use this to decorate the sides later. Chill the cake for another 1 hr, then smooth another 200g buttercream over the sides and ends (don’t cover the roof yet), using a cake smoother or palette knife to ensure it’s as neat as possible. Chill for another 30 mins. 12 Spread all of the remaining buttercream over the roof in a thick layer (see pic E), then lightly press on the sponge fingers, arranging them side-by-side along the length of the roof and leaving the ends slightly overhanging to create eaves. Once you’re happy with the positioning, press them into the buttercream more firmly to secure. There will be a gap running along the top of the roof, as the sponge fingers won’t be long enough to completely cover the slope, so you can use a few more to fill this, cutting as needed to fit. If the sponge fingers are coming quite far over the edge and drooping or falling, secure by pushing a few cocktail sticks into the sponge underneath – these will hold everything in place just until the cake is set firm. 13 Mix the royal icing sugar with just enough water to make a thick icing. Spoon or pipe the icing over the roof and along the eaves so it looks snow-capped. You can also create small icicles hanging from the roof eaves, if you like, by piping a small blob on the edge of the roof, then carefully dragging the piping bag downwards as you pipe, before releasing. Decorate the house with the cookie windows, door, star and wreath (see p14), pushing them into the buttercream or icing. If you find the windows are sliding, secure with a couple of cocktail sticks to hold them in place while setting. Leave the whole cake to set for a couple of hours at room temperature, then remove any cocktail sticks you’ve used to secure the roof or decorations before serving. Will keep in a cool place for up to five days. Keep the cut surface well covered.

PER SERVING (20) 948 kcals • fat 47g • saturates 28g • carbs 120g • sugars 98g • fibre 4g • protein 9g • salt 0.61g

E CHRISTMAS 2025 goodfood.com 13

cover star

Vanilla spiced cookies This recipe makes makes more than enough biscuits to decorate our house (p12), so you can enjoy the extras or give them as a gift. It’s always a good idea to make a few spare in case of breakage. MAKES 30 cookies PREP 20 mins plus cooling and 2 hrs setting COOK 12 mins MORE EFFORT V

1 Heat the oven to 190C/170C fan/ gas 5. Beat the butter, caster sugar and vanilla together using an electric whisk or stand mixer until combined. Add the egg and beat to combine, scraping down the side of the bowl if needed. Mix the flour, 1/4 tsp salt and the spices together in a separate bowl, then add the dry ingredients to the wet and mix on low until no streaks of flour remain. 2 Roll the dough out on a lightly floured surface to a thickness of 6mm. Cut out the shapes needed for the house, then stamp out cookies in any shape you like from the remaining dough. For the house, you’ll need a 9 x 6cm door – you can use a rectangular cutter, then a large round cutter to create an arch in the top, if you like. The windows are 4 x 4cm and the star is about 5.5cm. For the wreath, stamp out a 4cm disc, then a 1.5cm disc from the middle. 3 Arrange the cookies on baking sheets, leaving space between them, and bake for 12-15 mins until golden at the edges – the smaller ones may require less time, so watch closely.

Cool for 10 mins on the sheets, then transfer to a wire rack to cool fully. 4 Mix the royal icing sugar with just enough water to make a thick icing. Spoon into a piping bag fitted with a small round nozzle (or snip the end) and decorate the biscuits. Decorate with sprinkles, then leave to dry for a couple of hours before sticking to the cake. Will keep in an airtight container for up to two days. PER SERVING 135 kcals • fat 6g • saturates 4g • carbs 19g • sugars 9g • fibre 1g • protein 2g • salt 0.05g

Juliet Sear is a baker and food writer who often shares her bakes and advice on ITV’s This Morning. She’s also the author of six cookbooks, including her latest, Air Fryer Baking Magic (HarperCollins). @julietsear

14 goodfood.com CHRISTMAS 2025

Shoot director RACHEL BAYLY, FREDDIE STEWART | Stylist HANNAH WILKINSON

200g unsalted butter 200g golden caster sugar 1 tsp vanilla extract 1 egg 375g plain flour, plus extra for dusting 1 tsp ground ginger 1 tsp ground cinnamon 75g royal icing sugar metallic sprinkles, to decorate

THE BUFFS ARE BACK IN TOWN Try our delicious addition to the Clarence Court family.

With a rich, creamy flavour and plump, sunshine yellow yolk, the Burford Buff has been specially selected to make your everyday extraordinary.

of the

show

Whether it’s traditional turkey, something different for two, a crowdpleasing ham or vegan centrepiece, we’ve got you covered photographs MAJA SMEND

Everything you’ll need for a sparkling Christmas VEGGIE MAINS

Impressive centrepieces and sides for the main event, p26

SIDES SHOW

Top chefs share their best festive trimmings, p31

SWEET ENDING Make a stunning dessert to round off the big meal , p48

DRINK A TOAST Warming tipples to welcome your guests, p54

CHRISTMAS 2025 goodfood.com 17

Best ever lemon & herb roast turkey crown & gravy We’ve used a few clever tricks that don’t involve much extra work to deliver our most succulent turkey yet, along with crispy, herby skin. The ease of this recipe means you’ll have plenty of time to get on with the trimmings or enjoy the festivities yourself – our Christmas gift to you! Barney Desmazery SERVES 6 PREP 15 mins plus at least 12 hrs brining COOK up to 2 hrs 30 mins EASY

1 tbsp sea salt 1 tsp baking powder (optional) 2-2.5kg turkey crown 100g butter 2 garlic cloves, finely grated large handful of mixed herbs (such as parsley, thyme and rosemary), leaves picked and chopped, stalks reserved, plus extra to serve if you like ½ lemon, juiced (save the squeezed half for roasting) 1 onion, skin on, roughly chopped 1 carrot, chopped 1 tbsp plain flour 2 tsp soy sauce ½ tsp yeast extract 125ml red wine (about a small glass) 400ml chicken or turkey stock

18 goodfood.com CHRISTMAS 2025

1 Up to 48 hrs but at least 12 hrs before cooking, mix the salt with the baking powder (if using, it helps the skin go crispy) and rub all over the turkey crown. Sit the crown on a rack, if you have one, in a roasting tin, uncovered, in the fridge until you’re ready to cook. 2 Take the turkey crown out of the fridge at least 1 hr before cooking. Heat the oven to 240C/220C fan/ gas 9. Melt the butter in a small pan over a low heat, stir in the garlic, chopped herbs and lemon juice, and sizzle for 1 min. Remove from the heat to cool slightly. 3 Lift the rack with the turkey from the roasting tin and set aside while you scatter in the onion, carrot, squeezed lemon half and reserved herb stalks. Sit the crown on its rack or trivet back in the roasting tin. Brush most of the lemon and herb butter over the turkey, saving around 1 tbsp for later. 4 Put the turkey crown in the oven and immediately reduce the heat to

190C/170C fan/gas 5. Roast for 45 mins, then brush with a little of the reserved butter. Turn the tin around and roast for another 15 mins and start checking the temperature – the thickest part of the breast should read 65C. If not, keep roasting in 10-15 minute bursts until it does. Transfer the crown to a board and leave to rest for at least 20 mins. 5 Meanwhile, make the gravy. Put the roasting tin over a medium heat (or scrape everything into a shallow pan if it’s not flameproof ). Sprinkle over the flour, stir to make a paste, then add the soy sauce and yeast extract. Stir again, then pour in the wine. Cook for 1-2 mins until thickened and paste-like. Gradually stir in the stock and any resting juices from the turkey. Simmer for 5 mins, then strain into a jug. Carve the crown and serve with the hot gravy and your favourite trimmings. PER SERVING 511 kcals • fat 27g • saturates 13g • carbs 12g • sugars 8g • fibre 2g • protein 50g • salt 4.17g

star mains

CHRISTMAS 2025 goodfood.com 19

Duck & wild mushroom wellington Whether you’re doing a quiet Christmas for two, having a holiday date night or cooking for a friend, this recipe ticks all the boxes – easy-to-find ingredients, a make-ahead method, and it makes you look like a pro. Barney Desmazery SERVES 2 PREP 40 mins plus at least 50 mins chilling COOK 50 mins MORE EFFORT

2 duck breasts, fat removed (see tip below) 1 tbsp olive oil, plus a little extra 15g dried porcini mushrooms 200g chestnut mushrooms, roughly chopped 1 tsp thyme leaves 25g butter 1 shallot, finely chopped splash of red wine or port 2-3 large savoy cabbage leaves, core removed 4 slices prosciutto or serrano ham 325 ready-rolled puff pastry (we used Dorset all-butter) 1 egg yolk (freeze the white for another recipe) cooked greens and red wine or port sauce, to serve (optional)

1 Pat the duck breasts dry with kitchen paper, then bash them out slightly with a rolling pin so they are a little flatter and an even thickness. Season well. Heat the olive oil in a large frying pan over a high heat and sear the duck for 2-3 mins on each side until deep golden and lightly caramelised. Lift onto a plate and leave to cool. Don’t wash the pan. 2 To make the mushroom duxelles, soak the porcini in just enough hot water to cover and set aside until softened, then drain and squeeze. Pulse the chestnut mushrooms, thyme and porcini in a food processor until finely chopped.

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3 Return the duck pan to the hob and heat the butter until sizzling. Add the shallot and cook for a couple of minutes until softened. Turn up the heat and add the mushroom mixture and a good pinch of salt and pepper. Cook for 8-10 mins, stirring often, until the mixture becomes a thick paste that pulls away from the sides of the pan, then add the wine or port and simmer again until thickened. Set aside to cool. Meanwhile, blanch the cabbage leaves in boiling water for 30 seconds, then plunge into cold water – iced if you’ve got some. Drain, pat dry and leave to drain on kitchen paper. 4 Lay a sheet of foil on your work surface and lightly oil it. Arrange the ham slices in a row, slightly overlapping them. Lay the blanched cabbage leaves over the top, then spread over the cooled mushroom duxelles in a thin layer. Sit the duck breasts on top of each other top-to-tail. Use the foil to help you roll the whole thing up into a tight sausage. Chill or freeze for 20-30 mins to firm up. Will keep chilled for up to 24 hrs. 5 Unravel the pastry and cut about a third off the sheet into a rough 9 x 22cm rectangle and place on a lined baking sheet. Unwrap the duck parcel and place in the centre of the of pastry. Brush the edges of the pastry with egg yolk, then carefully drape the larger pastry sheet over the top, pressing gently around the duck to seal like making a large ravioli. Trim the edges to

leave a 4cm border, then crimp with a fork or the edge of a knife or spoon handle to seal. Use the offcuts to make decorations, if you like. Chill for at least 30 mins. Will keep chilled for up to 48 hrs. 6 Heat the oven to 220C/200C fan/ gas 7. Brush all over with egg yolk, then, if you want, lightly score the top with lines using the back of a knife, taking care not to cut all the way through. Carefully use the point of a knife to cut a steam hole in the top and add any decorations you’ve made. 7 Sprinkle with flaky sea salt and transfer to the baking tray. Bake for 10 mins, then reduce to 200C/180C fan/gas 6 and bake for 20 mins for rare meat or 25 mins for medium (brushing with egg again for a deep mahogany finish). Rest for 10 mins before serving. To serve, slice on an angle into two generous portions. Serve with seasonal greens and a red wine or port sauce, if you like. GOOD TO KNOW fibre • vit c • iron • 2 of 5-a-day PER SERVING 1,035 kcals • fat 64g • saturates 37g • carbs 62g • sugars 3g • fibre 5g • protein 47g • salt 2.45g

tip Don’t throw the fat away. Put it in a pan with a drop of water and render it down until you get golden duck fat, perfect for roasties. Will keep chilled for three months, or frozen for six months.

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Peppercorn & honey ham This recipe calls for three different types of peppercorns. Black peppercorns bring warmth and heat, Sichuan are citrussy and numbing, and pink are floral and sweet. Helena Busiakiewicz SERVES 10-12 PREP 10 mins COOK 2 ½ hrs MORE EFFORT

2kg tied smoked gammon joint 2 onions, skin on, halved 2 bay leaves 2 thyme sprigs 2 rosemary sprigs 2 celery sticks, roughly chopped 2 carrots, roughly chopped 1 tbsp black peppercorns 1 tbsp Sichuan peppercorns For the glaze ½ tbsp black peppercorns ½ tbsp Sichuan peppercorns 1 tsp pink peppercorns 100ml runny honey

1 Put the gammon and all the other ingredients, except the ones you’re using for the glaze, in your largest, deepest pot. Cover completely with

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cold water, bring to the boil, then immediately reduce to a simmer. Put the lid on, leaving it slightly ajar, and cook for 1 hr. Turn off the heat and leave in the liquid for 40 mins with the lid on. 2 Remove the gammon from the stock and set aside to cool a little (keep the stock and freeze it to use as a base for soup). While the gammon cools, toast all the peppercorns in a small saucepan on medium heat. Once smelling peppery, grind using a pestle and mortar to a coarse consistency. You don’t want huge chunks of peppercorn. Mix with the honey in a small bowl. 3 Line a roasting tin with foil that fits the gammon comfortably. Heat the oven to 200C/180C fan/gas 6. Once the ham has cooled slightly,

peel back and discard the skin, then score the thick layer of fat. Put the gammon in the lined roasting tin, then pour on half of the honey glaze, using a pastry brush to get it into all the nooks and crannies. Roast for 25 mins, glazing halfway through. Reserve a little glaze to brush over at the end. GOOD TO KNOW gluten free PER SERVING (12) 274 kcals • fat 13g • saturates 5g • carbs 9g • sugars 9g • fibre none • protein 30g • salt 3.44g

tip The cooked, cooled and sliced gammon will keep in an airtight container for five days, perfect for leftover sandwiches.

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Vegan butternut & pecan spiral pie Bring a literal twist to your Christmas table with this stunning filo pie. Packed with sweet roasted squash, savoury miso and crunchy pecans, it’s a dish full of texture and festive flavour. Beautifully golden and delicately spiced, this showstopper will delight any plant-based guests, but meat-eaters are sure to want some, too! You can make it ahead as an added bonus. Cassie Best SERVES 7 PREP 25 mins COOK 1 hr 15 mins MORE EFFORT V ❄ unbaked

1 large butternut squash, about 1kg, cut into 2cm cubes (800g prepped weight) 3 tbsp olive oil 2 onions, finely sliced 2 tsp coriander seeds 1 tbsp brown rice miso paste 1 tbsp maple syrup 1 tbsp soy sauce pinch of chilli flakes 25g bunch of parsley, stalks and leaves finely chopped 100g pecans, roughly chopped 75g vegan butter, melted (or use regular if there are no special dietary requirements) 7 sheets filo pastry

1 Heat the oven to 200C/180C fan/ gas 6. Toss the butternut squash pieces with 11/2 tbsp oil and a good pinch of salt and spread out over a baking tray. Roast for 25 mins until softened and a little caramelised.

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2 Meanwhile, fry the onions with a pinch of salt in the remaining oil, cooking over a medium heat for 15 mins until soft and lightly browning. Lightly pound the coriander seeds using a pestle and mortar, then add to the caramelised onions. Cook for another 2-3 mins. 3 Stir the miso, maple syrup, soy, chilli and squash into the onions. Lightly crush about a quarter of the squash with the back of the spoon, then stir through the parsley and half the pecans, and leave the mixture to cool. Will keep chilled for up to two days. Finely chop the remaining pecans. 4 Brush the base of a 27cm pie dish or round baking tin with some of the melted vegan butter. 5 Unwrap the filo but keep it under a tea towel to prevent it from drying out. Lay one sheet on a work surface and brush it with melted butter. Roughly divide the squash filling into seven equal portions in the pan (this will give you an idea of how much to use for each filo

swirl). Scoop one portion out of the pan and arrange it along one of the longer lengths of the pastry. Scatter a few of the chopped pecans over the rest of the exposed pastry, then loosely roll into a long sausage. Coil the pastry into a spiral, being careful not to tear, and tuck in the end. Place in the centre of the dish. 6 Continue making the pastry swirls in this way, arranging the others around the dish, until you’ve used up all the filling and pastry. Brush the top with more melted vegan butter and scatter over any remaining pecans. Will keep covered and chilled for up to two days, or frozen for a month. Heat the oven to 200C/180C fan/gas 6. 7 Bake for 25-30 mins, or 40 mins from frozen, until golden brown and piping hot. Serve one spiral per person. GOOD TO KNOW vegan • fibre • vit c • 1 of 5-a-day PER SERVING 364 kcals • fat 25g • saturates 7g • carbs 27g • sugars 11g • fibre 6g • protein 5g • salt 0.95g

Shoot director FREDDIE STEWART | Food stylist ELLIE JARVIS | Stylist WEI TANG

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Impress your vegetarian guests with one of our inventive centrepieces and buffet ideas Roast parsnip wreath with marsala gravy Deeply savoury and almost stuffing-like in texture, this dish makes a stunning main. SERVES 10-12 PREP 30 mins COOK 1 hr 45 mins MORE EFFORT V ❄ gravy only

2 tbsp olive oil, plus extra for the tin 250g walnuts 2 tbsp plain flour 4 garlic cloves 750g parsnips, peeled and roughly chopped 200g carrots, roughly chopped 30g unsalted butter 300g chestnut mushrooms, roughly chopped 2 large onions, finely chopped 250ml vegetable stock, made with 1 stock cube small bunch of thyme, leaves picked ½ tsp ground nutmeg 1 tsp ground mace 1 tsp white miso 200g stale sourdough, torn into chunks 200g cooked chestnuts 3 eggs, beaten 1 lemon, zested For the gravy 1 tbsp olive oil 50g unsalted butter 2 onions, thinly sliced 2 garlic cloves, bashed 25g plain flour 200ml marsala 1 tsp white miso 500ml vegetable stock

1 Brush olive oil all over the inside of a 2-litre bundt tin, getting into all the crevices. Reserve 50g of the walnuts, then blitz the rest to fine crumbs in a food processor. Mix with the flour, then use to coat the tin, tipping any excess into a large

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bowl. Set the bowl aside. Arrange the reserved walnuts in the base of the tin. Peel the garlic, then blitz with the parsnips and carrots in the food processor until finely chopped. Set the mixture aside. 2 Heat 2 tbsp olive oil and the butter in a large, deep frying pan set over a medium-high heat and fry the mushrooms for 10 mins until browned. Stir in the onions and fry for about 15 mins until slightly softened and caramelised. Tip in the blitzed veg mixture and stock, turn up the heat to high and cook for 5 mins until softened and the liquid has evaporated. Add the thyme leaves, spices and miso. Season to taste, then spoon the mixture onto a large plate, spread out and leave to cool slightly. Heat the oven to 200C/180C fan/gas 6. 3 Meanwhile, blitz the stale sourdough to crumbs in the food processor, then tip into the bowl with the excess flour mixture. Blitz the chestnuts until finely chopped, then add that too and season well. 4 Tip the cooled veg into the bowl and mix everything together well. Stir in the eggs and lemon zest until evenly combined. Pack the mixture into the prepared bundt tin, patting down using the back of a spoon. Cover with foil and bake for 30 mins, then uncover, turn up the oven to 220C/200C fan/gas 7 and bake for a further 30 mins until dark brown. Gently release the edge of the wreath from the tin using a cutlery or palette knife. Put a serving plate on top of the tin, then flip over to invert the wreath onto the plate. Leave to cool with the tin on top for 10-15 mins. 5 Meanwhile, make the gravy. Heat the oil and butter over a mediumhigh heat in the frying pan you used to cook the veg mixture. Fry the

onions and garlic with a large pinch of salt for 15-20 mins until the onions are caramelised and slightly jammy. Tip in the flour, stir to combine and cook for a few minutes. Slowly whisk in the marsala and miso, and cook for a few more minutes to reduce slightly before pouring in the stock. Cook for 5-10 mins more until the gravy has thickened. Season to taste and remove the garlic cloves. Once cool, will keep frozen for up to three months. GOOD TO KNOW folate • fibre • vit c • 2 of 5-a-day PER SERVING 444 kcals • fat 26g • saturates 6g • carbs 34g • sugars 11g • fibre 8g • protein 11g • salt 0.8g

Veggie pigs in blankets SERVES 6 as a side PREP 10 mins COOK 15 mins EASY V

2 tbsp white miso 2 tbsp honey 2 tbsp vegetable oil pinch of garlic granules 1 parsnip 360g vegetarian cocktail sausages

1 Heat the oven to 200C/180C fan/ gas 6. Mix the miso, honey, oil and garlic granules together with 2 tbsp water. Season with a small pinch each of salt and black pepper. 2 Peel the parsnip into long, thin strips. Brush both sides of the strips with the miso mixture, and roll one or two tightly around each sausage. Arrange on a baking tray lined with baking parchment, reserving the excess glaze. Bake for 15 mins, then brush with the remaining glaze. PER SERVING 169 kcals • fat 9g • saturates 1g • carbs 14g • sugars 8g • fibre 3g • protein 8g • salt 1.1g

veggie stars

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Cheese & caramelised onion tart Chestnut & pecan loaf with harissa sauce Lighter than a standard nut roast, this delicious pecan loaf combines chestnuts and veg with smoky, spicy harissa. SERVES 4 PREP 15 mins COOK 55 mins EASY V

2 tsp rapeseed oil 1 onion, finely chopped 1 aubergine, sliced lengthways and diced 2 celery sticks, finely chopped 1 tsp dried sage ½ tsp dried oregano 3 tbsp thyme leaves 2 large garlic cloves, finely chopped 2 x 400g cans borlotti beans, drained 1 egg 25g wholemeal breadcrumbs 180g ready-cooked chestnuts, roughly chopped 50g pecans, roughly chopped pinch of smoked paprika, to serve For the sauce 250ml passata 1 garlic clove, finely grated (optional) 1-2 tsp smoked chilli harissa large pinch of dried oregano

1 Heat the oven to 190C/170C fan/ gas 5 and line a 2lb/900g loaf tin with baking parchment. Heat the oil in a large non-stick frying pan over a medium heat and fry the onion, aubergine, celery, dried herbs, thyme and garlic for 10 mins, stirring occasionally until softened and golden. 2 Tip a can of beans into a bowl along with three-quarters of the second can. Add half the fried veg mixture and the egg. Season and blitz using a hand blender until smooth. Stir in the breadcrumbs, three-quarters of the nuts, the rest of the veg and the reserved beans, then spoon into the loaf tin, smooth the surface and press the reserved nuts into the top. Sprinkle over the smoked paprika. Bakefor 40 mins until firm and golden. Leave to firm up for a few minutes, then turn out. 3 Meanwhile, simmer the passata with 80ml water, the garlic, if using, and the harissa and oregano for 5-10 mins until thickened. Spoon over slices of the loaf. GOOD TO KNOW healthy • low cal • fibre • 3 of 5-a-day PER SERVING 398 kcals • fat 14g • saturates 2g • carbs 42g • sugars 12g • fibre 18g • protein 16g • salt 0.3g

A cheesy tart with the sweetest caramelised onions encased in perfectly crisp pastry. SERVES 8-10 PREP 40 mins plus chilling COOK 2 hrs MORE EFFORT V ❄

50g butter 800g onions (about 8), finely sliced 300ml double cream small pinch of grated nutmeg 4 egg yolks (freeze the whites for another recipe) 100g mature cheddar, grated, plus extra to serve (optional) finely sliced chives, to serve For the pastry 200g plain flour, plus extra for dusting 125g cold butter, cut into cubes 1 egg, beaten

1 First, make the pastry. Tip the flour and butter into a bowl, then rub together with your fingertips until the mixture resembles coarse breadcrumbs. Add the egg, then bring together using your hands until just combined. Form into a disc. Will keep wrapped and chilled for up to two days or frozen for up to a month. 2 Roll the pastry out on a lightly floured surface into a disc that’s roughly 28cm. Use the rolling pin to drape it over a 23cm tart tin. Use a small ball of pastry scraps to push the pastry into the base and up the side of the tin, leaving the excess overhanging. Chill for 20 mins or up to a day. 3 Meanwhile, for the filling, melt the butter in a pan over a medium-low heat and cook the onions for 45 mins, seasoning with salt and stirring occasionally until they become sticky and golden. Pour in the cream, then add the nutmeg and stir. Bring to a simmer, then remove from the heat. 4 Heat the oven to 200C/180C fan/gas 6. Lightly prick the base of the tart all over with a fork, then line with a large circle of baking parchment and fill with baking beans, dried rice or pulses. Bake for 20 mins, then remove the parchment and beans, and bake for 10-15 mins more until light brown. The pastry should be cooked through and crumbly. 5 Meanwhile, stir the egg yolks and twothirds of the cheese into the onion and cream mixture. Tip into the pastry case, then sprinkle over the rest of the cheese and bake for 20-25 mins, or until just set and golden. Leave to cool completely in the tin, trim the overhang using a serrated knife, then remove from the tin. Sprinkle with chives and more cheese, if you like. Will keep chilled for up to two days. Reheat in a low oven before serving. GOOD TO KNOW 1 of 5-a-day PER SERVING 458 kcals • fat 37g • saturates 22g • carbs 22g • sugars 6g • fibre 6g • protein 8g • salt 0.6g

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veggie stars

Discover over 125 festive recipes in Good Food’s Vegetarian Christmas, out now.

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A TePe brush can clean the 40% of your teeth that regular brushing can’t reach. It’s the little habit that lasts a lifetime, recommended by 94% of UK dental hygienists*.

tepe.com/uk *Survey of 201 dental hygienists in the UK, Ipsos, (2019)

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Sides

from the stars We’ve asked a few of our favourite contributors to share their most popular Christmas Day trimmings photographs CHELSEA BLOXSOME

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Festive smashed sprouts, p34

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Truffle oil & sea salt roast potatoes, p34

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Festive smashed sprouts This could be the recipe you need to convert all sprout sceptics. It combines two of my favourite ingredients: brussels and bacon. I make extra so I can turn leftovers into bubble and squeak for Boxing Day brunch. Melissa Hemsley, cookery writer SERVES 4-6 as a side PREP 5 mins COOK 25 mins EASY

200g brussels sprouts, trimmed (prepared weight) 2 tbsp olive oil 100g smoked streaky bacon rashers

1 Heat the oven to 200C/180C fan/ gas 6. Combine the sprouts and oil

in a large bowl, and season well. Tip onto a large roasting tray and roast for 15-20 mins, turning the sprouts over halfway through, until tender. 2 Remove from the oven, then press down on each sprout using a sturdy mug or potato masher to ‘smash’ and flatten them. Cut the bacon into bite-sized strips using kitchen scissors or a knife, then scatter

these over the smashed sprouts. Reduce the oven to 190C/170C fan/ gas 5 and roast the sprouts with the bacon for 7-9 mins until the bacon is crisp. If the bacon is still not crisp, turn up the oven to 200C/180C fan/ gas 6 for a few minutes more. GOOD TO KNOW vit c • gluten free PER SERVING (6) 97 kcals • fat 8g • saturates 2g • carbs 1g • sugars 1g • fibre 2g • protein 4g • salt 0.53g

Truffle oil & sea salt roast potatoes Finish with a drizzle of truffle oil for luxurious depth to transform a classic side into something truly special. Matty Edgell, Great British Bake Off champion 2023 SERVES 6 PREP 20 mins COOK 1 hr 25 mins EASY

1.5kg Maris Piper potatoes, cut into even-sized pieces 2 tbsp fine semolina (optional, but adds extra crunch) 5 tbsp goose fat or vegetable oil 2-3 tsp truffle oil pinch of sea salt flakes 2-3 tbsp finely chopped parsley

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1 Put the potatoes in a large pan of cold salted water and bring to the boil. Simmer for 8-10 mins until just tender on the outside. Drain, then leave to steam-dry for 5 mins. Shake the colander to rough up the edges of the potatoes. Sprinkle over the semolina, if using, and toss to coat. 2 Meanwhile, heat the oven to 220C/200C fan/gas 7. Pour the fat or oil into a roasting tin and put in the oven to heat up for at least

10 mins. Tip the potatoes carefully onto the tray and gently turn to coat in the hot fat. Roast for 1 hr or up to 1 hr 10 mins, turning the potatoes over halfway through, until golden and crisp. Drizzle over the truffle oil and season with sea salt flakes. Stir through the parsley. GOOD TO KNOW vit c PER SERVING 280 kcals • fat 12g • saturates 3g • carbs 37g • sugars 2g • fibre 4g • protein 4g • salt 0.42g

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Roasted oranges with sausage & cranberries, p38

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Marmite & maple-roasted parsnips, p38

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Roasted oranges with sausage & cranberries Oranges bring a bright, juicy burst to this. Serve warm or at room temperature and pile leftovers into a Boxing Day sandwich. Claire Thomson, Good Food podcast host SERVES 4 as a side dish PREP 15 mins COOK 35-40 mins EASY

small handful of parsley, leaves picked and roughly chopped

4 large oranges, peeled, sliced into 1cm-thick rounds and deseeded 2 medium red onions, thinly sliced 3 tbsp olive oil 600g Italian-style sausages (or your preferred variety) 100g fresh or frozen cranberries 1 tbsp honey 1 tbsp wholegrain mustard or pinch of chilli flakes 1 tbsp red wine vinegar

1 Heat the oven to 200C/180C fan/ gas 6. Put the oranges and onions in a large roasting tin or baking dish. Drizzle over the olive oil and season generously. Bake for 25 mins until the oranges start to caramelise at the edges and the onions soften. Remove from the oven. Heat the grill to high. 2 Squeeze the sausagemeat from its skins and break into smaller pieces.

Scatter these over the roasted oranges and onions. Sprinkle over the cranberries and drizzle over the honey and mustard. Slide under the grill for 8-12 mins until the sausage is fully cooked and browned in places. Remove from the heat and season with the red wine vinegar and parsley before serving. GOOD TO KNOW folate • vit c • 2 of 5-a-day PER SERVING 731 kcals • fat 56g • saturates 18g • carbs 29g • sugars 26g • fibre 6g • protein 24g • salt 3g

Marmite & mapleroasted parsnips Parsnips are one of the more divisive parts of the Christmas plate, so I’ve amped them up with umami Marmite to offset the earthy sweetness, while retaining the stickiness with maple syrup. Sophie Wyburd, food writer SERVES 6-8 as a side PREP 10 mins COOK 55 mins EASY V

700g parsnips, halved lengthways 40g salted butter 1 tbsp Marmite 3 tbsp maple syrup ½ tsp fresh thyme leaves pinch of cayenne pepper

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1 Heat the oven to 200C/180C fan/ gas 6. Cook the parsnips in a large pan of boiling salted water for 4 mins until softened slightly. Drain and leave to steam-dry. 2 Spoon the butter into a large roasting tin and put in the oven for 3 mins to melt. Tip in the parsnips, season with a pinch of salt, toss to coat and roast for 30 mins. Meanwhile combine

the Marmite, maple syrup, thyme leaves and cayenne pepper in a small bowl with 1 tbsp water. 3 Remove the tin from the oven and pour over the Marmite and maple mixture. Roast for 20 mins, basting the parsnips every 5-10 mins until tender and deeply golden. GOOD TO KNOW folate • 1 of 5-a-day PER SERVING (8) 122 kcals • fat 4g • saturates 3g • carbs 16g • sugars 8g • fibre 3g • protein 3g • salt 0.48g

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Cauliflower cheese crumble, p40 CHRISTMAS 2025 goodfood.com 39

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Cauliflower cheese crumble

1 cauliflower 2 tbsp olive oil 50g salted butter 4 anchovies 50g plain flour 500ml whole milk 2 tsp Dijon mustard 1 /4 tsp cayenne pepper grating of nutmeg 100g cheddar, grated 20g parmesan, grated For the crumble 100g cold salted butter, cut into cubes 100g plain flour 40g oats 3 thyme sprigs, leaves picked 20g parmesan, grated

1 Heat the oven to 220C/200C fan/ gas 7. Remove and discard any wilted leaves from the cauliflower, then remove the rest of the leaves and set aside. Cut the cauliflower into florets, then chop the stalk into bite-sized pieces. Put the florets and stalk pieces in a large roasting tray, drizzle over the oil and season with salt. Roast for 10 mins, then stir in the reserved leaves and roast for a further 10 mins. 2 Meanwhile, melt the butter in a medium saucepan over a medium

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heat and stir in the anchovies until they’ve fully broken down. Add the flour, mix well and cook for 2-3 mins until the consistency resembles wet sand. Gradually whisk in the milk until fully incorporated, then cook for 3-5 mins until the mixture is creamy and thick. Turn off the heat, stir in the mustard, cayenne and a grating of nutmeg. Mix in the cheeses until fully combined. 3 When the cauliflower is cooked through, remove from the oven and leave to steam-dry for 20 mins. This is an important step, as it will prevent a watery filling. 4 For the crumble, put the butter, flour and oats in a bowl and rub together using your fingertips until the mixture comes together when squeezed in your fist, but breaks down easily. Mix in the thyme and parmesan. 5 Tip the cauliflower into a roughly 30 x 20cm roasting tin. Pour over the sauce. Scatter over the crumble, and roast for 40 mins until golden on top and bubbling at the edges. To freeze, assemble the dish fully, then cool, wrap well and freeze for up to three months. Defrost overnight in the fridge before baking. GOOD TO KNOW calcium • vit c • 1 of 5-a-day PER SERVING 532 kcals • fat 37g • saturates 21g • carbs 32g • sugars 7g • fibre 3g • protein 16g • salt 1.47g

Food stylist LUCINDA HANKIN | Stylist HANNAH WILKINSON

SERVES 6 PREP 25 mins COOK 1 hr EASY ❄

Shoot directors RACHEL BAYLY, FREDDIE STEWART

For me, no roast is complete without cauli cheese, but at Christmas, it has to be better than ever. This crumble version is rich with umami from the anchovies, and has a kick of mustard and cayenne. Brin Pirathapan, MasterChef champion 2024

Keep it

green this Christmas CALCULATE WHAT YOU’LL NEED Use our handy portion guide (opposite) to work out how much you’ll need of all the key Christmas dinner components, based on the number of people you’ll be catering for.

CHE FREEZ ESEB E YO TO C OARD OUR OOK FFCU WITH TS

Don’t w orry ab out lef Christm tover c as – yo heese u can fr chop w at eeze it hat you . Grate o c an’t fin r it and la ish, the bel it. W n pack cheese e h a ve a gr board eat mac ‘n for usin ’ chees g it up e recip at goo e dfood.c om.

MAKE STOCK Bones and veg peelings can be turned into stock. You don’t have to make it straightaway — the bones can be frozen. Once you’ve made the stock, reduce it for an intense flavour, then freeze portions in an ice cube tray. Add back more water when you defrost them.

PLAN YOUR LEFTOVERS Reusable containers that stack, or reusable bags that can stand upright or flat-pack into the fridge or freezer, make organising leftovers easier. Containers that go straight from the fridge or freezer to the oven also save on washing-up.

GIFT FOOD YOU DON’T LIKE

If a box of chocolates or jar of chutney doesn’t take your fancy, don’t leave it to go off at the back of a cupboard – pass it on so someone else can enjoy it. You can l put it into a collection for a loca the on it post or , bank food Olio app, available to download at olioex.com.

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sustainable stars

HOW MUCH DO YOU NEED? If you're hosting a get-together this Christmas, work out the quantities of food and drink required before you go shopping using this quick guide

veg

HOW MANY PEOPLE DOES A TURKEY FEED? Figure out whether you need a whole turkey and how much it should weigh to make sure your guests are well fed.

It’s easier to figure out portions by weight, but if you prefer to count things out, be sure to buy mediumsized root veg and potatoes and always do a bit extra, just in case!

legs

ROAST POTATOES

if you both like dark meat, 2 (only otherwise buy a breast)

125g per person, or 2 small or 1 large potato each CARROTS

100-125g per person,

crown

or 1 medium each

6 (2-2.5kg) PARSNIPS

100-125g per person, or 1 medium each

small

6-8 (3-4kg)

SPROUTS

100g per person, 4-6 small ones each PEAS

60g per person

medium RED CABBAGE

75g, or /8 medium cabbage per person 1

8-10 (4-4.5kg)

gravy

large

100ml

x head count

likelihood of seconds

12-15 (6-6.5kg)

= enough gravy

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sustainable stars

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. Freeze the vegetables on baking trays and transfer to bags once rock solid.

COOKED YORKSHIRE PUDDINGS Can be frozen and simply reheated in the oven or air fryer to crisp up at the last minute.

BREAD SAUCE & MAKE-AHEAD GRAVY Can be made up to a month in advance (see right for our croissant bread sauce, and p18 for gravy).

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.

STOCKING UP FOR A DRINKS PARTY

If you give everyone a glass of fizz when they arrive, then 4 of your wine bottles should be sparkling. If you intend to keep drinking fizz, then buy more.

cocktails

If you want to serve beer as well as wine at the same party, then buy 24 small bottles (assuming each bottle contains 330ml).

mulled wine

beer

For 20 people who will be with you for 11/2-2 hours, have 12 bottles of wine. If everyone is rushing in straight from work, then add 4 bottles. For each extra half hour, add another 4 bottles.

fizz

wine

You’ll know your guests and have a rough idea of who will be drinking alcohol and who won’t be, but if you don’t, assume everyone will partake. You’ll need to take into account the number of people and the length of time they’ll be with you. Of course, the longer your party goes on, the more you need.

Treat each serving as a glass of wine. If you only make one bottle's worth, that will serve 5-6 people. For mulled cider, 2 litres will serve 10-12. (See our mulled wine recipe on p116).

Jug cocktails are the easiest way to serve several people at once. Make a base, then add the mixer and ice to serve. Browse recipes at goodfood.com/feature/ cocktails-drinks.

For more ways to enjoy a greener Christmas, see page 183 44 goodfood.com CHRISTMAS 2025

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46 goodfood.com CHRISTMAS 2025

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Spiced potato hash & eggs I love the simplicity of this easy brunch for two. For a bigger veggie breakfast, serve alongside fried mushrooms, grilled tomatoes and beans. Or, without the eggs and with a few cubes of frozen spinach warmed through, it would make an excellent side dish for a curry. Barney Desmazery

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Recipe taken from the November 2024 subscriber edition of Good Food

Unique dining experiences with leading chefs

SERVES 2 PREP 10 mins COOK 30 mins EASY V

2 large potatoes, peeled and cut into small chunks 1 /4 tsp each turmeric, ground cumin and paprika 4 tbsp sunflower oil

thumb-sized piece of ginger, finely grated 3 garlic cloves, finely grated 2 eggs small bunch of coriander, finely chopped

1 Tip the potatoes into a pan of cold, salted water. Bring to the boil, then lower the heat and simmer for 3-5 mins until just cooked through. Drain and leave to steam-dry. Will keep chilled for a day. Mix all the spices together in a bowl and set aside. 2 Heat most of the oil in a large frying pan and sprinkle in most of the spice mix along with the ginger and garlic. Sizzle for 2 mins until fragrant, then tip in the potatoes and toss until coated in the spices. Fry for 8-10 mins on a high heat,

season with salt, and toss occasionally until the potatoes start to go crispy on all sides. 3 Move the potatoes around to create two gaps, then drizzle in the remaining oil and crack in the eggs. Cover and cook for about 10 mins on a mediumhigh heat, until the whites are set but the yolks are still runny. Season the eggs with the rest of the spice mix and scatter over the chopped coriander to serve. GOOD TO KNOW vit c • gluten free PER SERVING 423 kcals • fat 27g • saturates 4g • carbs 32g • sugars 2g • fibre 4g • protein 11g • salt 0.2g

CHRISTMAS 2025 goodfood.com 47

big finale

Round off Christmas dinner with one of three showstopping desserts recipes HELENA BUSIAKIEWICZ & BARNEY DESMAZERY photographs MAJA SMEND

Poached pear trifle with florentine crunch & almond custard For those who think they don’t like trifle, forget rubbery jelly, soggy fruit, mushy sponge and sickly sweetness. We’ve omitted the jelly and used florentine between the layers for chewy crunch. Poached pears retain their structure while still being juicy and flavourful, and the custard is balanced with almond and caramel notes from the brown sugar. It’s also laced with amaretto for a more grown-up dessert. SERVES 8-10 PREP 2 hrs plus cooling and chilling COOK 45 mins EASY V

280g madeira cake, thickly sliced For the poached pears 4 sweet, crunchy pears, peeled, cored and quartered 750ml white wine (we used chardonnay) 150g light brown soft sugar ½ vanilla pod, seeds scraped and pod reserved 10 cardamom pods, bashed 1 cinnamon stick 2 star anise 1 lemon, peeled (remove as much of the pith as possible) For the custard 500ml whole milk 1 tsp almond extract 1 tsp vanilla bean paste 6 egg yolks (freeze the whites for another recipe) 4 tbsp cornflour 125g golden caster sugar 25ml amaretto (optional) 30g unsalted butter 150ml double cream

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For the florentine 100g salted butter, cubed 100g light brown soft sugar 100g golden syrup 100g plain flour 100g glacé cherries, roughly chopped 150g flaked almonds 100g shelled pistachios, finely chopped For the amaretto whipped cream 350ml double cream 4 tbsp light brown soft sugar 2 tbsp amaretto (optional)

1 First, poach the pears. Use a large saucepan and cut out a circle of baking parchment that’s the same diameter. Put the pears in the pan and cover with the wine and 750ml water. Add the sugar, vanilla seeds and pod, the whole spices and lemon peel. Bring the mixture to the boil, then reduce to a simmer. Cover the pears with the circle of baking parchment and cook for 30-40 mins, or until a sharp knife goes through with little resistance. Leave to cool completely in the pan, then chill in the poaching liquor until completely cold. 2 Meanwhile, for the custard, bring the milk, almond extract and vanilla paste to a simmer in a large saucepan, then take off the heat. 3 Combine the egg yolks, cornflour and sugar in a large heatproof bowl. Pour in the hot milk in a steady stream, whisking continuously. When all the milk is incorporated, return the mixture to the pan and cook over a medium heat for 5-6 mins, stirring until thickened. Sieve into a bowl and beat in the

amaretto and butter. Cover and put in the fridge to chill until cold. 4 For the florentine, heat the oven to 200C/180C/gas 6 and line a large baking tray with baking parchment. Melt the butter, sugar and golden syrup with a pinch of salt in a large saucepan. Remove from the heat and whisk in the flour, then stir in the cherries and nuts. Quickly tip the mixture onto the tray and smooth into an even layer. Bake for 20-25 mins until crisp and golden. Cool completely on the tray, then stamp out a few stars using a metal cutter. Break the rest into shards of varying sizes. 5 Once the custard is cold, whip the 150ml double cream to soft peaks. Beat the custard with a spatula to loosen, then fold in the whipped cream to combine. Set aside. 6 For the amaretto whipped cream, whisk the 350ml double cream, sugar and amaretto to soft peaks. 7 Arrange slices of madeira cake around the edge and base of a glass trifle dish, trimming to fit as needed. Spoon over 4-5 tbsp of the pear poaching liquor, then scatter over some of the florentine shards. Layer in the pears and more florentine. Pour over the custard, smooth the surface, then dollop on the amaretto cream, swirling it using the back of the spoon or a palette knife, if you like. Decorate with the florentine stars and a few more florentine shards, if you like. Will keep chilled for up to three days. PER SERVING (10) 955 kcals • fat 60g • saturates 29g • carbs 86g • sugars 59g • fibre 3g • protein 13g • salt 0.65g

star puds

CHRISTMAS 2025 goodfood.com 49

Malted chocolate yule log This will be a hit with fans of malty chocolate. Our white chocolate snowflakes make it even more Christmassy but you can decorate it any way you like. SERVES 6-8 PREP 1 hr plus cooling and at least 30 mins chilling COOK 30 mins MORE EFFORT V

butter, for the tin 5 eggs, separated 125g light brown soft sugar 30g cocoa powder 2 tbsp plain flour ½ tbsp malt powder golden caster sugar, for sprinkling For the filling 250ml double cream 2 tbsp malt powder 1 tbsp vanilla bean paste 3 tbsp light brown soft sugar For the decoration 90g white chocolate, roughly chopped (optional) 150g dark chocolate, roughly chopped 150ml double cream

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1 Heat the oven to 180C/160C/gas 4. Butter a 35 x 25cm swiss roll tin and line with baking parchment. Put the egg whites in a large, clean bowl (they won’t whip well if the bowl has any residue) and beat using an electric whisk on medium speed. Gradually add half the brown sugar, 1 tbsp at a time, until the egg whites reach medium peaks. 2 Tip the egg yolks into a large bowl with the remaining brown sugar and whisk using an electric whisk for 4-5 mins until pale and fluffy. Sift in the cocoa powder, plain flour, malt powder and a pinch of salt, then fold to combine. Add a large spoonful of the whipped egg whites and beat in to loosen, then fold in the rest of the whipped egg whites in two additions. 3 Pour the batter into the swiss roll tin and gently smooth out to the edges using a spatula or palette knife. Bake for 12-14 mins until just set. 4 While the sponge bakes, sprinkle some golden caster sugar over a large sheet of baking parchment. When the sponge is cooked, turn it out onto the sugared parchment and peel away the other sheet of parchment that you used to line the tin. Cover with a clean tea towel and leave to cool completely. 5 When the sponge has cooled, score a line across one of the shorter ends using a small, sharp knife, then use the parchment to help you tuck and roll it into a tight spiral. Set aside.. 6 Put all the filling ingredients in a large bowl and beat using an electric

whisk – you want it to be light and airy, not dense, so it may be easier to finish whipping by hand for more control. Will keep chilled for a day. 7 If you’re making the snowflake decorations, melt the white chocolate in a heatproof bowl set over a pan of simmering water (ensuring the bowl doesn’t touch the water), or in short bursts in the microwave. Line a large baking sheet with baking parchment. Spoon the melted white chocolate into a piping bag and snip off the end to make a very small opening. Pipe snowflake or star shapes over the sheet of parchment, then chill until set. 8 For the ganache coating, put the dark chocolate in a small heatproof bowl. Warm the cream in a small saucepan over a low heat until just steaming, then pour this over the chocolate. Leave to stand for 1 min. Stir using a spatula until smooth and glossy. Leave to cool and thicken a bit. Will keep chilled for up to a day. 9 Gently unravel the sponge, then spread the filling evenly to the edges, leaving the edge furthest from you clear. Roll the sponge back up to enclose the filling, then transfer to a serving platter or cake board. 10 Spread the ganache over the yule log using a palette knife. Chill for 30 mins, then decorate with the white chocolate snowflakes, if using. Best eaten the day it’s made. PER SERVING (8) 600 kcals • fat 40g • saturates 23g • carbs 51g • sugars 44g • fibre 2g • protein 8g • salt 0.3g

star puds

CHRISTMAS 2025 goodfood.com 51

If you want a rich fruitcake that’s properly boozy without needing to plan months ahead, this should be your go-to recipe. Simmering the fruit means you don’t have to feed the cake over weeks (although you do have that option), so it’s easier to bring together quickly. SERVES 10-12 PREP 50 mins COOK 2 hrs 10 mins EASY V

750g mixed dried fruit 250g ready-to-eat pitted prunes, chopped into small pieces 50g stem ginger, chopped into small chunks 1 orange, zested and juiced 1 lemon, zested and juiced 150ml armagnac or brandy, plus 1-2 tbsp 250g butter, cut into chunks, plus extra for the tin 200g light brown soft sugar 4 eggs 1 tsp vanilla extract 200g self-raising flour 2 tsp mixed spice 1 tsp ground cinnamon ¼ tsp ground cloves 100g flaked almonds For the decoration 2 x 450g blocks natural marzipan 2 tbsp apricot jam, warmed icing sugar, sifted, for dusting 1kg white fondant icing

1 Tip all the dried fruit, stem ginger, citrus zests and juices, the alcohol, butter and brown sugar into a large saucepan. Warm over a medium heat, stirring until the butter has melted and the sugar dissolves. Simmer for 5 mins, then remove from the heat and leave to cool for 30 mins. 2 Heat the oven to 150C/130C fan/ gas 2. Butter the base and side of a deep 20cm round cake tin and double-line with baking parchment. Once the fruit mixture has cooled, stir in the eggs and vanilla until combined. Tip in the flour and spices, then fold in the almonds until the mixture is thick and evenly combined. 3 Spoon the mixture into the tin and level the top. Bake in the centre of the oven for 2 hrs, or until a skewer inserted into the middle comes out clean. If it isn’t clean, put back in the oven and check again after 10 mins. Repeat until clean. Poke a skewer all over the top of the cake, then drizzle over 1-2 tbsp armagnac or brandy and leave to cool completely in the tin. If you want to get ahead, remove the cooled cake from the tin and wrap well before storing in an airtight container until you’re ready to ice or serve (up to three months). If keeping for longer than a few weeks, the cake can be fed with more armagnac or brandy every week, but don’t feed it the week before decorating or serving. 4 When ready to decorate, flip the cake onto a plate or board so the flat side is facing up. Use a little of the marzipan to fill any gaps between the rounded part of the

cake and the plate or board, then brush the warmed apricot jam over the top and side. Roll the rest of the marzipan out on a surface lightly dusted with icing sugar until it’s large enough to cover the top and side of the cake – use a piece of string to help you measure, if needed. Carefully lift the marzipan over the cake using a rolling pin, then smooth it over the top and down the side using your palms. Trim any excess using a knife, then keep the offcuts covered with a tea towel so they don’t dry out. 5 Clean the work surface and rolling pin. Lightly brush water over the side of the cake using a pastry brush. Roll the fondant out as you did the marzipan, then smooth it over the cake as before to fully cover the marzipan. Trim the excess and cover the offcuts. 6 Roll out the marzipan and fondant offcuts separately, then stamp out star shapes in various sizes using biscuit cutters. Brush the backs of the stars lightly with water, then stick them onto the cake, mixing and matching the different sizes so some are stacked in twos and others in threes – this creates an eye-catching layered effect. You can also arrange them in a scattered pattern across just the top if you’d like to tie a decorative ribbon around the base of the cake. Once decorated, will keep in an airtight container for up to two months, or up to a few weeks once it has been sliced. GOOD TO KNOW fibre • 1 of 5-a-day PER SERVING (12) 1205 kcals • fat 34g • saturates 12g • carbs 202g • sugars 187g • fibre 6g • protein 14g • salt 0.81g

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Shoot director FREDDIE STEWART | Food stylist ELLIE JARVIS | Stylist WEI TANG

Prune & armagnac Christmas star cake

star puds

CHRISTMAS 2025 goodfood.com 53

good cheer

From classic Christmas tipples to trend-led drinks without the booze, these recipes will provide a warm welcome for guests on a chilly evening photograph ALEXIS KO recipes ANNA GLOVER

Warm peppermint eggnog SERVES 1 PREP 3 mins COOK 3 mins V

1 egg 2 tbsp sugar 2 tbsp double cream 150ml whole milk 1 tbsp brandy (optional) few drops of peppermint extract grating of ground nutmeg candy cane, to serve

Whisk the egg with the sugar, cream and milk in a pan. Put over a very low heat and bring to a gentle steam, making sure not to boil. Stir in the brandy, if using, peppermint and nutmeg. Pour into a mug and serve with the candy cane dropped in and an extra sprinkling of nutmeg. GOOD TO KNOW gluten free PER SERVING 516 kcals • fat 27g • saturates 15g • carbs 48g • sugars 47g • fibre none • protein 12g • salt 0.4g

Mulled cranberry juice SERVES 4 PREP 3 mins COOK 5 mins V

1 litre cranberry juice 1-2 tbsp honey or maple syrup 4 cloves 1 cinnamon stick 2 clementines, 1 juiced, 1 sliced 2 tbsp pomegranate or cherry molasses

Heat all the ingredients in a pan over a low heat or slow cooker until warm. Ladle into mugs to serve. GOOD TO KNOW vit c • 1 of 5-a-day • gluten free PER SERVING 102 kcals • fat 0.1g • saturates none • carbs 24g • sugars 23g • fibre 1g • protein 1g • salt 0.4g

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star drinks

Dubai-style hot chocolate SERVES 1 PREP 3 mins COOK 3 mins V

50g dark chocolate 1 tbsp pistachios, chopped 150-200ml milk of your choice 1-2 tsp brown sugar 1 tbsp pistachio paste a few mini marshmallows (vegetarian, if necessary)

1 Microwave the chocolate in a heatproof bowl in short bursts to melt. Dip the edge of a mug into the chocolate, then into a plate of the pistachios so they stick. 2 Heat the milk in a pan over a low heat or in microwave, then stir in the rest of the melted chocolate, sugar and pistachio paste to combine. Serve with marshmallows and any remaining pistachios on top. GOOD TO KNOW calcium PER SERVING 575 kcals • fat 38g • saturates 17g • carbs 40g • sugars 32g • fibre 8g • protein 14g • salt 0.2g

Spiced hot toddy

2-3 tbsp spiced whisky (we used Drambuie) 1 /2 lemon, juiced 1 tbsp honey 1 cinnamon stick, to serve

Stir the whisky, lemon juice and honey together in a mug. Top up with hot water and serve with the cinnamon stick. GOOD TO KNOW gluten free PER SERVING 139 kcals • fat none • saturates none • carbs 18g • sugars 18g • fibre none • protein 0.2g • salt 0.01g

CHRISTMAS 2025 goodfood.com 55

Shoot director RACHEL BAYLY | Food stylist TROY WILLIS | Stylist MAX ROBINSON

SERVES 1 PREP 3 mins NO COOK V

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star nibbles Yorkshire pudding board

Build your own Let your guests customise their canapés with these sharing boards inspired by cuisines from around the world photographs SAM FOLAN recipes ANNA GLOVER

SERVES 8-10 PREP 30 mins COOK 1 hr 10 mins EASY

3 carrots, cut into chunky batons 2 tbsp olive oil 400g thick-cut sirloin steak 1 tbsp vegetable oil 1 tbsp butter a few sprigs of woody herbs, such as thyme, rosemary or sage For the yorkshire puddings 100g plain flour 4 eggs 120ml milk vegetable oil, for the tin For the horseradish crème fraîche 2 tbsp horseradish 6 tbsp crème fraîche 1 tbsp chopped chives To serve gravy English mustard sliced radishes red onion chutney

1 Whisk the yorkshire pudding ingredients together, except the oil, in a bowl with some seasoning. Leave to rest for 30 mins at room temperature. Heat the oven to 220C/200C fan/gas 6. 2 Toss the carrot batons with the olive oil, half of the herbs and some seasoning in a baking dish. Roast for 20-25 mins until tender and golden. 3 Heat an ovenproof frying pan over a high heat. Rub the steak with the veg oil and season. Sear the steak for 2 mins on both sides, then using tongs, hold the fatty side down for 2 mins to render. Melt the butter in the pan with the remaining herbs and spoon it over the steak. Transfer to the oven to cook with the carrots for 4-10 mins depending on its thickness and how you like it. Check with a temperature probe – 45-50C in the middle for rare, or 55C for medium. Set aside on a plate to rest. 4 Turn the oven up to 240C/220C fan/gas 9. Drizzle a little veg oil into a 12-hole muffin tin and heat in the oven for 10 mins. In a serving bowl, whisk the ingredients together for the horseradish crème fraîche. 5 Transfer the batter to a jug and fill the holes of the prepared tin. Cook for 20 mins until puffed and golden. 6 Serve the yorkies on a large board with the accompaniments in bowls. PER SERVING (10) 242 kcals • fat 16g • saturates 6g • carbs 11g • sugars 3g • fibre 1g • protein 13g • salt 0.3g

CHRISTMAS 2025 goodfood.com 57

Gyoza sharing board SERVES 10-12 PREP 30 mins COOK 20 mins EASY

250g frozen edamame 1-2 tbsp chilli garlic sauce 2 tsp sesame seeds 1 tbsp veg oil 12 frozen vegetable gyozas 12 frozen pork, chicken or prawn gyozas 2 tbsp cornflour For the pickled carrot slaw 2 large carrots, julienned or coarsely grated 3 tbsp rice vinegar 1 tsp caster sugar 2 spring onions, finely sliced For the dipping sauce 1 tsp chilli flakes 2 tbsp light soy sauce 2 tbsp rice vinegar 2 tsp sesame oil 2 tsp sesame seeds For the sriracha mayo 4 tbsp mayo 2 tbsp sriracha ½ lime, juiced

To serve chilli oil chili rice crackers seaweed thins wasabi peas

1 Mix the ingredients for the carrot slaw together with a pinch of salt in a serving bowl and leave to pickle. Do the same for the dipping sauce and sriracha mayo ingredients in other smaller serving bowls. 2 Blanch the edamame in boiling salted water for 2 mins, drain well, then toss with the chilli garlic sauce and sesame seeds. 3 Use two large non-stick frying pans (or work in batches) and heat

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/2 tbsp oil in each over a mediumhigh heat. Add the gyozas, base down. Fry for 3-4 mins until golden on the bottom. Set aside. 4 Whisk the cornflour with 250ml cold water. Turn the heat to low. Carefully divide the liquid between the pans. Immediately cover the pans with a lid or baking sheet and steam for 5 mins. Remove the lid, turn up the heat to medium, and cook for 2-3 mins more, until all the liquid has evaporated and you’re left with a crisp, lacy golden mesh on the base of the pan. Slide onto a plate, breaking them up as you go, if you like. Serve with the slaw, dipping sauce and sriracha mayo.

GOOD TO KNOW folate PER SERVING (12) 166 kcals • fat 8g • saturates 1g • carbs 16g • sugars 5g • fibre 3g • protein 6g • salt 0.1g

star nibbles

Onion bhaji board

Shoot director LAURIE NEWMAN | Food stylist TROY WILLIS | Stylist HANNAH WILKINSON

SERVES 8-10 PREP 30 mins COOK 30 mins EASY V

For the bhajis 2 onions, sliced 1 tsp sea salt flakes 100g gram flour ½ tsp baking powder, gluten-free if needed ½ tsp chilli powder ½ tsp turmeric 1 green chilli, finely chopped 2 tbsp finely chopped coriander vegetable oil, for frying For the green chutney small bunch of mint, leaves picked small bunch of coriander, roughly chopped 1 tsp cumin 1 tsp sugar 1 green chilli, chopped 1 lemon, juiced For the raita ½ cucumber, coarsely grated 150g natural yogurt 2 tbsp finely chopped mint For the pomegranate salad 4 tbsp pomegranate seeds ½ cucumber, diced 2 winter or seasonal vine tomatoes, chopped (optional) 1 small red onion, finely chopped handful of coriander, chopped ½ lemon, juiced

To serve mini poppadoms sweet chutney (we used mango) lime pickle

1 Toss the onions in a bowl with the salt and leave for 5 mins. Meanwhile whisk the flour, baking powder and spices in another bowl. Add 100ml water to make a thick batter. Mix in the onions, chilli and coriander. 2 Pour the veg oil into a deep pan, ensuring it’s no more than a third full. Heat to 180C or until a piece of onion sizzles when dropped in and browns within 20 seconds. Lower in a few tablespoons of the mixture at a time and fry for 3-4 mins, then turn using a spider and cook for 1-2 mins more. Drain on kitchen paper and season. Keep warm in a low oven as you continue cooking or reheat later in an air fryer.

3 Blitz the ingredients for the green chutney with a pinch of salt and a splash of water in a small blender until smooth. Scrape into a small serving bowl. 4 Mix the raita ingredients in another bowl and season. Toss the salad ingredients in a third bowl. 5 Serve the bhajis in the middle of a large serving platter or board with the bowls of green chutney, salad and raita alongside, plus extras like mini poppadoms, mango chutney and lime pickle. GOOD TO KNOW 1 of 5-a-day • gluten free PER SERVING (10) 141 kcals • fat 8g • saturates 1g • carbs 11g • sugars 5g • fibre 3g • protein 4g • salt 0.7g

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STARS OF THE

Raise your game for the party season with tips from the two most recent winners of Young Cheesemonger of the Year, Daniel Iliev and Lily Morris photograph HANNAH TAYLOR-EDDINGTON

SINODUN HILL

Norton and Yarrow, South Wales Yogurty, lemony, zesty and a hint of goat without being ‘farmy’. This is a fantastic cheese for a family spread – friendly to a crowd with just enough character. The citrussy notes bring a lot to the table. £15.95 (200g), paxtonandwhitfield.co.uk Pairing Jazz up your salmon blinis with this alternative to crème fraîche. Alternatives Brightwell Ash by Norton and Yarrow, Dorstone from Neal’s Yard Creamery and Dazel Ash from Rosary Goat’s Cheese

ROLLR IGHT

King Stone Dairy, Gloucestershire The British take on the classic French Vacherin Mont D’Or – one of our all-time favourite winter warmers. Baked or unbaked, by itself, or on a cheeseboard, it is melty goodness whatever. £12 (250g), rennetandrind.co.uk Pairing Rather unusual but tried and tested – panettone with caramelised orange and white chocolate is an excellent vehicle. Alternatives Yarlington by King Stone Dairy, Gubbeen by Gubbeen Cheese Dairy, and St Helena by St.Jude Cheese

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star cheeses

YOREDALE WENSLEYDALE

Curlew Dairy, Yorkshire This is the UK’s only raw-milk Wensleydale actually made in Wensleydale. Wallace and Gromit would definitely approve! Smooth, buttery and rich with fresh yogurty notes and a refreshing acidic tang component to cut through the acidity of the Wensleydale. £7.60 (250g), thecourtyarddairy.co.uk Pairing Mince pies! The mincemeat, full of spiced fruit, is the perfect sweet pairing. Alternatives Stonebeck Wensleydale, Fellstone by Whin Yeats Dairy

MEET THE EXPERTS

4 PITCHFORK CHEDDAR Trethowan Brothers, North Somerset A traditional clothbound cheddar made with raw milk and added jersey milk, giving it an extra creamy layer. It boasts lots of flavour – beef stock, nuttiness and a juicy bite, too. £9.50 (250g), finecheese.co.uk Pairing Apricot and cranberry stuffing for a festive twist. The sweetness of the dried fruits complements the salty-savoury elements of the cheddar. Alternatives Montgomery’s Cheddar, Westcombe Cheddar, Hafod by Holden Farm Dairy

STICHELTON

DA NIEL ILIEV Young Cheesemonger of the Year 2024 After nine years managing artisan cheese shops, including Fine Cheese Co., La Fromagerie and Paxton & Whitfield, Daniel is now working with charcuterie experts Crouch’s Italian Deli, owners of The Parma Ham and Mozzarella Stand in Borough Market.

Stichelton Dairy, Nottinghamshire A very special blue cheese made with raw milk. Complex in flavour, changing depending on age and season – from crisp apple and a lactic bite to beefy umami notes. £13.70 (275g), nealsyarddairy.co.uk Pairing A Christmas alternative to a classic oatcake: gingerbread. The sweetness of the biscuit will balance the powerful salty flavour of the blue. Alternatives Young Buck by Mike’s Fancy Cheese

LILY MOR R IS Young Cheesemonger of the Year 2023 Lily has been running her family’s cheese and deli counter at Morris’ Of Usk for four years. As well as her successful cheesemongering career, Lily also has a burgeoning social media account. @thepetitecheese

CHRISTMAS 2025 goodfood.com 63

Shoot director XXXXXXXXXX | Food stylist XXXXXXXXXX | Stylist XXXXXXXXXX

starscheeses star of the show 10 QUESTIONS TO ASK YOUR LOCA L CHEESEMONGER From the Academy of Cheese academyofcheese.org

1 What is great right now? 2 What unique or luxurious cheeses do you have for the festive season? 3 What’s your favourite cheese this week? 4 What local or regional cheeses do you sell? 5 It’s Christmas, so blue stilton is a given, but what other blue cheese can you recommend? 6 Can you recommend a cheese to enjoy with Tawny Port? 7 How should I store these cheeses to keep them at their best until Christmas Day? 8 What cheeses can you recommend to bring colour to my Christmas cheeseboard? 9 Can you recommend three ‘crowd pleaser’ cheeses for the family to enjoy on Boxing Day? 10 I want to serve one whole cheese for a special lunch party with five friends. What would you recommend and what accompaniments would work well? We will be serving champagne!

5 REASONS TO CHOOSE ARTISAN From The Real Cheese Project therealcheeseproject.co.uk

1 It’s handmade – every batch benefits from the attention of an experienced cheesemaker, and buying it means you’re helping to preserve a heritage craft. 2 A sense of place – if you choose a cheese made with local single herd milk, then you’ll be getting a true representation of the land, the animals and the seasons. 3 Planet-friendly purchasing – smallscale cheesemakers are working hard to nurture the soil, encourage biodiverse farmland and continually improve animal welfare standards.

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XXXXXXXXXX |

director

5 You won’t look back – real cheese tastes incredible. While all of the above are important, your tastebuds will thank you for it.

Shoot

4 Supporting local economies – artisan cheese is most often made by small family-run businesses, providing skilled employment opportunities in rural areas.

southafricanraisins South African Raisins

cheese please! Nothing gets a party started like a warm, melty cheesy dip, and these easy ideas will keep your guests coming back for more recipes CASSIE BEST & SAMUEL GOLDSMITH photographs MYLES NEW

Melty chilli cheese & thyme fondue dip A base of sweet chilli jam balances the richness of brie and gruyère. SERVES 8 PREP 15 mins COOK 25 mins EASY

200g brie, roughly chopped 100g soft cheese 100g gruyère, rind removed, chopped into small chunks 2 tbsp grated parmesan 2 tbsp milk 2 tsp cornflour a few thyme sprigs, leaves picked, plus extra for sprinkling pinch of chilli flakes, plus extra for sprinkling 100g sweet chilli jam crusty bread, to serve

1 Put the brie, soft cheese, gruyère, half the parmesan, the milk and cornflour in a food processor and blitz until smooth. Stir in the thyme and chilli flakes. Spread the chilli jam over the base of a baking dish (about 15 x 12cm), then the cheese mix over the jam. Sprinkle with the remaining parmesan, plus a little more thyme and chilli flakes. Will keep covered and chilled for three days. 2 Heat the oven to 180C/160C fan/ gas 3. Put on a baking tray and bake for 20 mins until bubbling, then grill on medium-high for 2-3 mins until golden and crisp on top. Leave for 5 mins, then serve with crusty bread. GOOD TO KNOW calcium • gluten free PER SERVING 222 kcals • fat 16g • saturates 10g • carbs 9g • sugars 8g • fibre 0.1g • protein 11g • salt 0.84g

66 goodfood.com CHRISTMAS 2025

star cheeses Pomegranate & sumac baked feta Garnished with festive red pomegranate seeds and bright green pistachios, this baked cheese starter will be star of the buffet. SERVES 4 PREP 5 mins COOK 15-20 mins EASY V

200g block of feta 2 tbsp pomegranate molasses 1 tsp sumac 1 tsp honey 2 tsp olive oil 2 tbsp pomegranate seeds 1 tbsp chopped pistachios a few mint leaves, torn toasted pittas, to serve

1 Heat the oven to 200C/ 180C fan/gas 6. Put the feta in a shallow baking dish. Combine the pomegranate molasses, sumac, honey and olive oil in a bowl, and pour this over the feta, brushing to coat. Bake for 15-20 mins until soft. 2 Scatter over the pomegranate seeds, pistachios and mint, then serve with toasted pittas for dunking.

Shoot director XXXXXXXXXX | Food stylist XXXXXXXXXX | Stylist XXXXXXXXXX

GOOD TO KNOW gluten free PER SERVING 204 kcals • fat 14g • saturates 7g • carbs 10g • sugars 9g • fibre 1g • protein 9g • salt 1.58g

CHRISTMAS 2025 goodfood.com 67

Sticky sage & onion sausage roll wreath with baked camembert Make this glorious wreath with all the colours of Christmas (including golden pastry) in less than an hour. It transforms classic baked camembert into a tear-and-share event to serve with drinks. SERVES 8 PREP 20 mins COOK 25 mins EASY ❄ unbaked

320g sheet of puff pastry 3 tbsp caramelised onion chutney 4 pork sausages, skins removed 1 egg, beaten 250g round of camembert 6-9 sage leaves olive oil, for brushing

Coconut & cardamom traybake, p100 68 goodfood.com CHRISTMAS 2025

1 Heat the oven to 180C/160C fan/ gas 4. Line a baking tray with baking parchment. Unravel the pastry and cut along the length into two long strips. Spread 1 tbsp of the onion chutney down the centre of each strip, then divide the sausagemeat between them, moulding back into sausage shapes along the tracks of chutney. Brush one edge of each pastry strip with some beaten egg, then fold the other edge over to enclose the filling. Press to seal. 2 Remove the cheese from its packaging and put in the centre of the baking tray. Wrap the sausage rolls around it, keeping the sealed edges on the underside. Tuck one of the sausage rolls into the other at each join, so they become one continuous round. If too long, trim and bake any offcuts alongside.

3 Cut three-quarters of the way into the pastry at intervals all the way round to create bite-sized sausage rolls that are still joined at the middle. Gently pull each roll out slightly, creating a little space between them. Brush the pastry with more beaten egg and lay the sage leaves over a few of the rolls. Will keep chilled for a day, or frozen (without the cheese) for a month. 4 Cut a cross into the top of the camembert and spoon over the remaining 1 tbsp chutney. Top with a couple of sage leaves and brush a little olive oil over them. Bake for 25 mins until the sausage rolls are golden and the cheese has melted. PER SERVING 332 kcals • fat 23g • saturates 11g • carbs 18g • sugars 4g • fibre 2g • protein 13g • salt 1.21g

Shoot director LAURIE NEWMAN | Food and prop stylist AMY KINNEAR

star cheeses

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My favourite dish

celebration dinner The legendary chef shares his Christmas traditions, plus a restaurant-style pheasant dish to ring in the new year

y favourite dish from my new book is one I like to make on New Year’s Eve. I don’t actually go out on New Year’s Eve anymore – that was more my 19-year-old self – but I like to have a long dinner and cook something special. It’s a pheasant dish (see p72) that you simply pan-fry and slice. You make a last-minute sauce to go with it; a reduction with chicken stock, malt, cream and butter, so you’ve got that smoky flavour from the malt, served with an apple, celeriac and parsnip rösti. It’s a bit restauranty, but there are times when you can show off a bit. My love of Christmas comes from my parents. I was born and brought up in the Cotswolds and although I’ve lived most of my life in

Cornwall, my childhood memories are of very cold Christmases in Stow-on-the-Wold. My father’s family were German, so we had his family traditions. I don’t know whether other people in the 1950s had real candles on their Christmas tree, but it was essential for us. I also remember the smell – candles and a smoky wood fire – because another Southern German tradition we did was to burn a yule log over Christmas, so we had a big bit of a tree trunk burning away in the hall. Because I’ve got such a great love of Christmas, when I finally got asked to do a Christmas cookbook, it seemed like a natural thing. November can be such a dark, gloomy month, but you get that warm feeling of Christmas coming, and the glow of happy times. We need things to look forward to. I normally have around 12 people over for Christmas lunch and we never sit down to eat before about half past three. I like to go to the pub in St Merryn in the morning, just outside Padstow. The pub on Christmas morning is the best, all the local families come, and you meet people that you don’t see all year round. My wife is Australian, so every other year we have Christmas there and it’s nice and warm, everybody’s going to the beach, but they still love Christmas. There’s this idea that they have salads and prawns for Christmas lunch, but my wife’s family, and most of the people she knows, all have turkey. We still prefer having Christmas over here, — there’s nothing like it. I tend to do fish on Christmas Eve, something like turbot, and goose on Christmas Day. I think with any big

bird or joint, a digital thermometer is an absolute must. Keep checking it so you don’t overcook it. I’ve also realised it’s much better to cook things before you go to the pub, then drop your oven to about 60-65 degrees, and you can keep a turkey for about three hours in good nick. For the sides, I really enjoy roast potatoes. I parboil them and toss them in polenta or semolina to make them fluffy, then roast them in duck fat. We always have plain boiled sprouts, and I do a purée of swede and leek with a bit of potato mixed into it. I also do a mix of veg – usually frozen peas, broad beans and carrots cooked together and tossed with a bit of tarragon. With turkey, we always have bread sauce – it needs to be bland because I think the mistake people make is try to put too much flavour into everything. Don’t overdo it otherwise everything clashes. And don’t make the gravy at the last-minute. If you buy a free range turkey or goose, you get the giblets, and you can make gravy using them the day before. When the turkey comes out of the oven, pour off any fat, deglaze the pan with some of the gravy, then combine it all together. I really rate my gravy! On Christmas Eve, we’ll have a white burgundy with the turbot, but my favourite Christmas tipple is Australian sparkling shiraz. It’s a really full-bodied sparkling red which I serve chilled on Christmas morning. It’s a bit of an Australian tradition and I love it. For me, a good Christmas, selfishly, is when everything goes well with the cooking, and any family rows are resolved before the end of Christmas Day! CHRISTMAS 2025 goodfood.com 71

72 goodfood.com CHRISTMAS 2025

star chef Pheasant breasts with Islay malt & celeriac, apple & parsnip rösti I suggest you cook the röstis up to an hour before you serve and keep them warm in an 80C oven, and wrap the breasts in pancetta well in advance. Rick SERVES 4 PREP 30 mins COOK 40 mins MORE EFFORT

4 pheasant breasts 16 thin slices of smoked pancetta 40g butter 2 shallots, finely chopped 150g chestnut mushrooms, sliced 50ml Islay malt whisky 150ml chicken stock 60ml double cream a little curly parsley, some chopped, and 4 small sprigs kept for garnish For the rösti 300g celeriac, peeled and coarsely grated 175g parsnip, peeled and coarsely grated

175g apple, peeled, cored and coarsely grated 3 tbsp plain flour 1 egg, beaten (you may not need it all) 1 tbsp butter and 1 tbsp oil

1 Heat the oven to 180C/160C fan/ gas 4. Wrap each pheasant breast in 4 slices of pancetta. Heat 20g of the butter in a heavy-based, ovenproof frying pan, then fry over a medium heat for 2-3 mins. Turn and fry for a further 2 mins, then transfer the pan to the oven for another 4-5 mins until cooked through. Check the temperature with a meat probe inserted into the thickest part of one of the breasts – it should be 63C. Keep warm while you make the sauce. 2 Melt the remaining 20g butter in the pan, add the shallots and fry gently until soft. Add the mushrooms and fry them for 2-3 mins, then add the whisky, chicken stock and cream. Bring to the boil, then immediately turn the heat down to a simmer

and cook the sauce for a couple of minutes until thickened. Add the chopped parsley, then season. 3 Slice the pheasant on the diagonal into 1.5cm thick slices (or leave whole as desired) and serve on warmed plates on top of a rösti, with some of the sauce spooned around. Garnish with a parsley sprig each. Rösti 1 Mix the grated veg and apple together, wrap in a clean tea towel and wring out the excess moisture. 2 Put in a bowl, add the flour and enough egg to bind, then season. Heat the butter and oil in a large frying pan. Divide the mixture into four and, using your hands, shape into patties about the size of your palm. Fry the rösti for 4-5 mins over a medium heat, then flip and cook for another 3-4 mins until golden. Keep warm until ready to serve.

Recipe extracted from Rick Stein’s Christmas (£28, BBC Books), out 6 November. Photographs James Murphy 2025. To listen to a longer chat with Rick, tune into the Good Food podcast. Listen at goodfood. com/podcasts or wherever you get your podcasts.

GOOD TO KNOW folate • fibre • vit c • 3 of 5-a-day PER SERVING 620 kcals • fat 40g • saturates 18g • carbs 25g • sugars 10g • fibre 8g • protein 29g • salt 1.73g

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Decorate a cake tree with the kids, prepare edible gifts or bake for Santa – it’ll be a Christmas to remember recipes CASSIE BEST photographs MYLES NEW CHRISTMAS 2025 goodfood.com 75

Family bake-off Christmas tree cakes This clever recipe makes two ‘trees’ from just one sponge, so once it’s baked and cooled, you can go head-to-head on the decorating with the kids! SERVES 16 (makes 2 cakes) PREP 45 mins plus cooling COOK 25 mins EASY V d undecorated

200ml vegetable oil, plus extra for the tin 80g cocoa powder 250g plain flour 2 tsp baking powder 1 tsp bicarbonate of soda 250g light brown soft sugar 225ml natural yogurt 2 tsp vanilla extract 2 eggs For the buttercream and decorations 250g salted butter, softened 400g icing sugar 1 tsp vanilla extract 1 tbsp milk green food colouring gel sprinkles of your choice, or sweets (star and ball shapes are nice for the tree topper and baubles)

1 Heat the oven to 180C/160C fan/ gas 4. Oil a 22 x 32cm baking tin and line with baking parchment. Put the cocoa in a heatproof bowl and stir in 125ml hot water from the kettle to make a smooth paste. Leave to cool. 2 Combine the flour, baking powder, bicarb, brown sugar and 1/2 tsp salt in a bowl, shaking it a few times to reveal any lumps of sugar, then break these up between your fingers and mix again to fully combine.

3 Add the oil, yogurt, vanilla and eggs to the cooled cocoa paste, then whisk until smooth. Pour the wet ingredients into the dry and whisk until you have a loose, lump-free batter. Scrape this into the tin and bake in the centre of the oven for 25 mins until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin. Will keep wrapped and frozen for up to three months. 4 For the buttercream, beat the butter, sugar, vanilla and milk together using an electric whisk until smooth and creamy. Add a few drops of food colouring, then mix again until it’s a bright, even green. 5 Lift the cooled sponge out of the tin and put on a large board or tray. Turn it so one of the short edges of the sponge faces you. Cut the sides on angle to make a triangular tree shape, then trim the short edge in front of you to make a trunk. Arrange the offcuts on a second board or tray to make another tree, putting the angled pieces together at their longest sides. Use the other offcuts to make the trunk. 6 Divide the buttercream between two piping bags fitted with star nozzles. To decorate, pipe the buttercream over the trees however you like, leaving the trunks plain, then use sprinkles or sweets for ornaments. Will keep in an airtight container for four days. PER SERVING 489 kcals • fat 28g • saturates 10g • carbs 54g • sugars 41g • fibre 1g • protein 5g • salt 0.84g

The perfect gift Dubai chocolate dates After going viral on TikTok this year, Dubai chocolate has been in demand – bars filled with crisp kadayif (shredded filo) pastry and pistachio-tahini cream. It’s a flavour combination that has popped up everywhere and these chocolate-dipped dates are a sweet way to gift it to friends and family. MAKES about 40 PREP 25 mins plus chilling COOK 5 mins EASY V d

500g medjool dates 70g toasted kadayif pastry (available online or in specialist shops) 180g pistachio crème or paste 2 x 100g bars of dark chocolate, roughly chopped 20g shelled pistachios, roughly chopped pinch of sea salt flakes

1 Cut a slit down the centre of each date and remove the stones. Mix the kadayif pastry and pistachio crème together, then spoon about 1 tsp of the mixture into each pitted date. 2 Put the chocolate in a heatproof bowl and melt in short bursts in the microwave, or over a pan of simmering water, making sure the bowl doesn’t touch the water. Dip the tops of the dates into the melted chocolate, covering the filling, then transfer to a plate or tray lined with baking parchment. Sprinkle over the chopped pistachios and sea salt flakes, then chill until set, about 30 mins-1 hr. 3 Package the dates in boxes to give as gifts or enjoy with coffee. Will keep in a box or container in a cool place for up to a week. Or freeze in a single layer on the tray until solid, then transfer to a freezerproof bag and keep for up to three months. PER CHOCOLATE 96 kcals • fat 3g • saturates 1g • carbs 15g • sugars 13g • fibre 1g • protein 1g • salt 0.04g

76 goodfood.com CHRISTMAS 2025

family stars

CHRISTMAS 2025 goodfood.com 77

Festive family breakfast Gingerbread granola Prep a batch of this spiced granola to make breakfast feel a bit more special over the holidays. Serve with milk, or yogurt and sliced clementines, if you like. MAKES 2 medium or 1 large jar PREP 20 mins plus cooling COOK 30 mins EASY V

100g mixed nuts (we used a mixture of whole hazelnuts, shelled pistachios, almonds and pecans) 50ml vegetable oil 100ml maple syrup 75ml honey 3 balls of stem ginger, chopped, plus 2 tbsp syrup from the jar

1 tsp vanilla extract 300g porridge oats 50g mixed seeds (we used sunflower and pumpkin) 1 tsp ground cinnamon 1 tsp ground ginger 50g raisins or dried cranberries

1 Heat the oven to 160C/140C fan/ gas 3 and line two baking trays with baking parchment. Roughly chop the nuts, ensuring there’s a mixture of chunky and smaller pieces. 2 Mix the oil with the maple syrup, honey, ginger syrup and vanilla in a large bowl. Add the stem ginger, oats, seeds, cinnamon, ground ginger, nuts and 1/2 tsp sea salt. Mix well to coat everything.

78 goodfood.com CHRISTMAS 2025

3 Tip the granola out over the baking trays, and spread to a single, even layer. Bake for 20 mins, then stir and return to the oven for 15 mins. For chunkier granola, leave to cool without stirring, then break up into pieces. If you prefer a finer texture, stir occasionally as it cools. Once completely cool, mix in the dried fruit. Will keep in an airtight container for up to a month. PER 45g SERVING 196 kcals • fat 9g • saturates 1g • carbs 24g • sugars 12g • fibre 2g • protein 4g • salt 0.15g

family stars

Sweet treat for Santa Reindeer peanut butter thumbprint cookies MAKES 22 PREP 25 mins plus cooling COOK 12 mins EASY V

100g smooth peanut butter 2 eggs 100g golden caster sugar 1 tsp vanilla extract 225g plain flour ¼ tsp baking powder ½ jar seedless raspberry or strawberry jam 22 small pretzels 22 pairs of edible eye decorations white icing pen or mix a little icing sugar with a drop of water

1 Heat the oven to 180C/160C fan/ gas 4 and line two baking trays with baking parchment. Blitz the peanut butter, eggs, sugar, vanilla, flour, baking powder and a pinch of salt in a food processor until you have a smooth dough that clumps together. 2 Roll the dough into walnut-sized balls and arrange on the trays. Push a thumb into the middle of each to make an indent, and fill each one with 1/2 tsp jam for the noses. 3 Cut the pretzels in half and push into the top of the cookies to create ‘antlers’. Bake for 10-12 mins until they look dry. Leave to cool on the trays. Decorate with the eyes, sticking them on using the icing. Will keep in an airtight container for up to four days. PER SERVING 125 kcals • fat 3g • saturates 1g • carbs 21g • sugars 11g • fibre 1g • protein 3g • salt 0.16g

CHRISTMAS 2025 goodfood.com 79

family stars

‘Plain Christmas cheese tree pizza’ cakes cups Serve This clever these recipe bite-sized makes pizzas 2 cakes while you’re from one snuggled sponge,up the toperfect watch your easy favourite bake for aChristmas festive family movie bake off; – bake the the name cake is athen nodgo tohead-to-head Kevin McCallister’s with the decorations! favourite pizza flavour in Home Alone. MAKES 2 X cakes (serves 16) MAKES PREP 4512 mins PREP COOK 20 mins 25 mins EASY d COOK 20 mins EASY V d unbaked For the chocolate sponge 1200ml tbsp olive oil vegetable oil plus extra for 400g shop-bought pizza dough the tin plain flour, for dusting 80g cocoa powder 200g canned pizza sauce (or find 250g plain flour recipe at goodfood.com) 2 atsp baking powder grated mozzarella cheese 150g 1 tsp bicarbonate of soda grated parmesan vegetarian 250g light brown or soft sugar alternative, sprinkling 225ml naturalfor yogurt pinch of dried oregano 2 tsp vanilla extract 2 large eggs 1For Heat oven to 200C/180C fan/ thethe icing gas 6. Brush the holes of a 12-hole 250g salted butter, softened muffin tin with the oil. Roll the 400g icing sugar dough out onextract a lightly floured 1 tsp vanilla surface to a roughly 24 x 32cm 1 tbsp milk rectangle, cut into 12 squares green foodthen colouring using a pizza cutter. Push a dough mixture of sprinkles, we used stars, square each of theballs tin, and a into variety of hole coloured

letting the corners overhang. 1 Heat to 180C/160C 2 Spoonoven 1 tbsp pizza sauce fan/gas onto 4. Line adough 22 x 32cm tin with baking each cup, then generously parchment. cocoa in aTop bowl sprinkle overPut thethe mozzarella. and pour over 125ml kettle-hot with a sprinkle of parmesan and the water,oregano. stir to make smooth paste, dried Willakeep chilled for then to cool. 24 hrsleave or frozen for three months. 2 Bake In a bowl, mix the flour, baking 3 for 20-25 mins until the 1 /2 tsp salt. powder, and dough isbicarb, golden sugar and the cheese has melted. Leave to cool forif any Shake the bowl a few times, 5lumps minsof before sugarserving. come to the surface

squeeze them between your fingers, then mix again. 3 To the cooled cocoa, add the oil, yogurt, vanilla and eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk to combine to a loose, lump-free batter. Transfer to the baking tin. Bake in the centre of the oven for 25 mins, until a skewer comes out clean. Leave in the tin to cool. 4 To make the icing, whisk the butter, sugar, vanilla and milk until smooth and creamy. Add a few drops of green food colouring, then mix again to make a nice bright shade. 5 Find two large boards or trays to assemble your cakes on. Lift the sponge out of the tin and place on one of the boards. Trim a stumpy trunk from the bottom of the sponge, then cut away the sides to make a tree shade. Rearrange the offcuts on the second board to make another tree, placing the triangles back-toback with the longest edges touching and use one of the cut offs from the trunk to make a truck for your second tree. 6 Split the icing between 2 bags, each fitted with a different sized fine-toothed star piping nozzle. Cover each tree with blobs of icing, leaving the trunks uniced. 7 Decorate to your hearts content with sweets, stars and sprinkles. Will keep in a sealed container for 4 days. GOOD TO KNOW vit c • fibre • folate • calcium • 3 of 5-a-day PER SERVING 636 kcals • fat 37g • saturates 10g • carbs 41g • sugars 25g • fibre 13g • protein 27g •

Shoot director LAURIE NEWMAN |

PER SERVING 150 kcals • fat 6g • saturates 3g • carbs 16g • sugars 2g • fibre 1g • protein 7g • salt 0.58g

80 goodfood.com CHRISTMAS 2025

Food and prop stylist AMY KINNEAR Shoot director XXXXXXXXXX | Food stylist XXXXXXXXXX | Stylist XXXXXXXXXX

Movie Family bake night off snack

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Winter comforts Use fresh, seasonal produce from Morrisons Market Street to bring the family together this Christmas Leek, carrot & parsnip frying pan rosti Enjoy more time for brunching over the festive season. Serve this with pigs in blankets, if you like. SERVES 4 PREP 10 mins COOK 10 mins EASY V

1 British Morrisons Market Street leek, trimmed and thinly sliced 2 British Morrisons Market Street carrots, scrubbed and grated 2 British Morrisons Market Street parsnips, peeled and grated 2 garlic cloves, finely chopped 1 egg, lightly beaten 4 tbsp plain flour 1 tsp onion salt 2 tbsp unsalted butter 3 spring onions, finely sliced a few thyme sprigs, to serve

1 Combine the leek, carrots, parsnips and garlic in a large bowl and stir in the egg. 2 Mix the flour with the onion salt and a grinding of black pepper. Stir into the veg to fully combine. 3 Melt the butter in a non-stick frying pan over a medium heat. Spoon in the mixture and press lightly with the back of a spatula. Cook for 5-6 mins until the spatula slides easily underneath. 4 Carefully flip onto a plate, then slide back into the pan to cook the other side. Cook for another 5-6 mins until golden all over. 5 Serve with the spring onions and thyme sprinkled over. GOOD TO KNOW folate • fibre • vit c • 2 of 5-a-day PER SERVING 244 kcals • fat 9g • saturates 5g • carbs 30g • sugars 9g • fibre 8g • protein 6g • salt 1.03g

82 goodfood.com CHRISTMAS 2025

seasonal calendar

Old-fashioned beef hand pies MAKES 4 PREP 30 mins COOK 4 hrs EASY

Nothing says comfort food quite like a golden home-baked pie. 1 tbsp veg oil 2 celery sticks, chopped 1 onion, chopped 2 large carrots, chopped 1 bay leaf 850g Morrisons The Best Shorthorn Diced Beef for Stewing 1 tbsp butter 2 tbsp plain flour 2 tbsp tomato purée 600ml strong beef stock 3 x 320g packs ready rolled puff pastry 1 egg, lightly beaten greens, mash and gravy to serve

1 Heat the oven to 160C/140C fan/ gas 3. Meanwhile heat the oil in a hob-safe casserole dish and gently

FRESH FROM MARKET STREET We’ve partnered with Morrisons, who sources fresh food direct, to bring you new recipes that make the most of what’s in season. In each ingredients list, we’ve highlighted the hero ingredients to look out for in store. Find more inspiration at goodfood.com/ morrisons-market-street

Did you know? Shorthorn is a British breed the late Sir Ken Morrison actually farmed himself.

fry the celery, onion, carrots and bay leaf until softened. 2 Stir in the beef (there’s no need to brown it), then the butter and flour, followed by the tomato purée and stock. Bring to a gentle simmer. 3 Cover and put in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins more until the meat is very tender and the sauce is very thick. Cook it longer if you need to, then leave to cool completely. 4 Heat the oven to 200C/180C fan/ gas 6. Unroll the puff pastry sheets and cut eight rounds about 14cm across. Lay four of them on two baking sheets lined with parchment and divide the meat mixture between them, keeping a wide border. Brush the edge of each pie base with a little egg, then press on the pie tops. Crimp the edges using a fork all the way around and cut a steam hole in the top of each. Brush with more egg and bake for 30 mins or until the pastry is golden and cooked through. Serve with greens, mash and gravy. GOOD TO KNOW calcium • fibre • iron • 2 of 5-a-day PER SERVING 1388 kcals • fat 84g • saturates 38g • carbs 93g • sugars 10g • fibre 11g • protein 60g • salt 2.53g

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Scan the QR code to discover all Good Food recipes using Morrisons Market Street produce.

Chrismukkah Combine the traditions of Christmas and Chanukah (14-22 December) with a menu to mark both holidays photographs TOM REGESTER recipes CHELSIE COLLINS

84 goodfood.com CHRISTMAS 2025

familyfamily stars

Christmas is my favourite time of year and, while I’m Jewish and love the traditions that are involved in that, I always refer to myself as ‘“Jew-ishÓ, because I don’t practice the religion, so to speak! That’s the beauty of Chrismukkah though: it’s a way for multifaith families to mark both Christmas and Chanukah in one big celebration, by blending traditions. For me, Chanukah means latkes, doughnuts and fried food. My motto has always been “if in doubt, deep-fry it”, so this is a holiday I can get on board with. Combining my love of Christmas and the traditions of a roast, I’ve created a menu that works whether you celebrate Chanukah or not. However you celebrate, ‘tis the season to eat, drink and be merry. Chelsie Collins is co-founder of Blondies Kitchen, a cookie business with locations in Selfridges Food Hall, Harrods and Covent Garden in London. @chelsie1collins

Let there be latkes! You just can’t beat a crispy, oily latke, fried to perfection and eaten as soon as it comes out of the hot pan. If you’re making these ahead, reheat them in a 200C oven until warmed through. SERVES 4 as a main or 6-8 as a canapé PREP 30 mins COOK 20 mins EASY V

6 large Maris Piper potatoes, peeled 3 medium brown onions, peeled 60g matzah meal or breadcrumbs 2 eggs, beaten vegetable oil, for frying 100g crème fraîche small handful of chives, finely chopped To serve (optional) smoked salmon slices and lemon wedges

1 Grate the potatoes and onions into a large bowl using the largest holes of a box grater. Season with 1 tbsp fine salt and toss to coat. Tip into a clean tea towel and wring the excess liquid out over a sink, then return to the bowl. 2 Stir in the matzah meal or breadcrumbs. Add the beaten eggs and season with black pepper, then fold everything together until

combined. Heat a large non-stick pan over a medium-high heat and pour in enough oil to generously coat the base. Once the oil feels warm when you carefully hold your hand above it, drop a little of the potato mixture in – it should sizzle immediately. If it doesn’t, let the oil heat up a bit more and test again. 3 Spoon mounds of the mixture into the hot pan, leaving plenty of space between each. Fry for 2-3 mins until deeply golden and almost browned, then turn over and fry for 2-3 mins more. Transfer the fried latkes to a wire rack lined with kitchen roll to drain. Continue frying until all the mixture has been used, topping up the pan with more oil if needed. Will keep chilled in an airtight container, separated by sheets of baking parchment, for up to three days. 4 Season the latkes with sea salt flakes. Serve three per person, topped with crème fraîche, chives and the smoked salmon, if you like, along with lemon wedges for squeezing over. You could also serve the latkes on a sharing platter and hand them out to guests with glasses of fizz, canapé-style. GOOD TO KNOW vit c PER SERVING 598 kcals • fat 25g • saturates 8g • carbs 76g • sugars 9g • fibre 9g • protein 13g • salt 5.08g

CHRISTMAS 2025 goodfood.com 85

Classic salt beef A salt beef sandwich on rye bread with mustard and pickles is *chef’s kiss* when it’s done right. This Chrismukkuh, why not serve this soft, salty beef with mustardy roast potatoes (see below) as a plated roast dinner? You could brine a beef brisket joint yourself, but it will take at least two days in the fridge. If you don’t have time, you can buy it from specialist butchers. SERVES 4 PREP 15 mins plus cooling COOK 2 hr 30 mins EASY

1-1.3kg brined kosher salt beef 2 bay leaves 10 whole black peppercorns 2 white onions, peeled and halved 2 celery sticks, each chopped into 4 pieces 2 carrots, each chopped into 4 pieces

1 Rinse the beef for 30 seconds to remove the brine, then transfer to a large, deep saucepan or stock pot and cover with water, ensuring

it doesn’t spill over. Bring to the boil over a medium-high heat and skim off any scum that rises to the surface using a ladle or spoon. Repeat for about 10 mins until the water is clearer with no scum. 2 Add the bay leaves, peppercorns and veg to the pot and cover with the lid, leaving a slight gap to allow steam to escape. Turn the heat down to low and simmer for 2 hrs 30 mins. If the beef is larger or smaller than 1.3kg, you may need to adjust this time. Remove from the heat and leave the beef to cool in the liquid for 30 mins before slicing and serving warm. Or, to serve cold in sandwiches, cool fully in the liquid for a few hours, then transfer to a container in the fridge to slice and serve as needed. For best results, slice using a serrated knife to ensure the thinnest slices possible. GOOD TO KNOW iron • gluten free PER SERVING 281 kcals • fat 12g • saturates 4g • carbs 0.4g • sugars 0.2g • fibre none • protein 43g • salt 3.99g

Mustardy roast potatoes Take your roasties up a notch with these crispy, mustardy potatoes. They’re the absolute perfect partner to salt beef (see above), but an equally delicious side to any roast dinner. There’s even a secret ingredient in there — beef stock cubes add wonderful umami flavour notes. SERVES 4 PREP 20 mins COOK 1 hr 20 mins EASY

1kg starchy potatoes (such as Maris Piper or King Edward), peeled and cut into large chunks 2 beef stock cubes 200ml neutral-tasting oil, such as vegetable 4 tbsp wholegrain mustard sweet & sour gherkins and Dijon mustard, to serve

1 Put the potatoes in a large saucepan. Cover with cold water and 1 tbsp salt. Bring to the boil and crumble in the stock cubes. Reduce

the heat to a simmer and cook for 8-10 mins until the potatoes are tender. Drain. Shake the colander to rough up the edges, then leave to steam-dry for at least 10 mins. 2 Heat the oven to 220C/200C fan/ gas 7. Pour the oil into a large roasting tin and put in the oven to heat up for at least 10 mins. Once the oil is shimmering, carefully tip in the potatoes — the oil may spit. Roast for 40 mins, turning once. 3 Put the mustard, 1 tbsp warm water and some salt and pepper in a small bowl, and mix into a loose-ish paste. After 40 mins, brush the mustard glaze all over the potatoes. Pour over any remaining glaze, then roast the potatoes for another 40 mins until dark brown and crisp all over. Serve with slices of salt beef, sweet & sour gherkins and Dijon mustard on the side for dunking. You could also serve buttered rye bread on the side. PER SERVING 282 kcals • fat 14g • saturates 1g • carbs 32g • sugars 2g • fibre 5g • protein 5g • salt 1.59g

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Shoot director FREDDIE STEWART | Food stylist ROSIE REYNOLDS | Stylist AGATHÉ GITS

Raspberry jam & butter pudding Doughnuts are typically eaten on Chanukah, but deep-frying can be a faff at home. This is my doughnut-inspired take on bread & butter pudding using sugared brioche flecked with pockets of jam and custard for the ultimate festive pudding. SERVES 4-6 PREP 20 mins plus at least 15 mins soaking COOK 45 mins EASY V

250ml whole milk 300ml double cream, plus extra to serve 1 tsp vanilla bean paste 3 eggs, plus 1 egg yolk (freeze the white for another recipe) 45g golden caster sugar 100g unsalted butter, plus extra for the baking dish and buttering the brioche 6 broiche rolls, halved 120g seedless raspberry jam 2 tbsp demerara sugar

1 Warm the milk, cream and vanilla together in a saucepan over a low heat, stirring until the mixture is steaming – don’t let it boil. Whisk the eggs, yolk and sugar together in a heatproof bowl. Slowly pour in the warm milk mixture, whisking continuously until smooth. 2 Lightly butter a 20 x 30cm ovenproof rectangular baking dish. Butter both sides of the halved brioche rolls, then arrange six over the base of the dish. Spoon over half the jam, then arrange the rest of the rolls on top, followed by the remaining jam. Pour over the custard and leave to soak for at least 15 mins. Will keep chilled for several hours. 3 Heat the oven to 200C/180C fan/ gas 6. Sprinkle the demerara sugar over the pudding and bake for 30-35 mins, or until the pudding is golden. Serve hot in bowls with extra double cream poured over. PER SERVING (6) 679 kcals • fat 50g • saturates 29g • carbs 48g • sugars 33g • fibre 1g • protein 10g • salt 0.51g

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Enjoy every moment If heartburn is stopping you from living in the moment, help is at hand with Gaviscon Double Action

ou’ve probably found that some of the best moments in life are spent around the dinner table, enjoying the foods you love with the people you love. But if you suffer from heartburn or indigestion, relishing the good times isn’t quite so easy. That’s where Gaviscon Double Action can help… Available in liquid, tablet and sachet form, Gaviscon Double Action gets to work in seconds and provides long-lasting relief for up to four hours. Not only does it neutralise excess stomach acid, but it also creates a protective barrier over the stomach contents, helping to prevent acid reﬂux (when acid escapes back up the oesophagus and causes heartburn).

So, whatever the occasion, you can spend less time worrying about heartburn and indigestion, and more time living in the moment.

What’s the difference between heartburn and indigestion? The main symptom of heartburn is a burning sensation in the middle of your chest, caused by stomach acid travelling up towards the throat. It most often occurs after eating or drinking, and it’s usually worse when lying down or bending over, as these positions make it easier for the stomach acid to travel back up. Indigestion also occurs after eating or drinking, but it’s often caused by acid from your stomach irritating your stomach lining or throat. Symptoms typically include heartburn, stomach discomfort, feeling sick or bringing up food after eating.

For more information on how Gaviscon Double Action can help you, visit gaviscon.co.uk

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TOP TIPS FOR RELIEVING HEARTBURN AND INDIGESTION Gaviscon Double Action gets to work fast when heartburn and indigestion strike – but maintaining a healthy lifestyle can also help alleviate symptoms. Reducing these common contributors is always a good place to start: Heavy meals Keeping your meals light and your portions small will make them easier to digest, and can help reduce the likelihood of experiencing heartburn. Fatty foods Foods that are high in fat are harder to digest, and can make heartburn more likely to occur. Stress and anxiety Both of these contribute to heartburn and indigestion as they can impact your digestive system. Smoking and drinking alcohol Alcohol and nicotine both relax the lower oesophageal sphincter (the muscles that protect the oesophagus from stomach acid), increasing the chance of acid reflux.

Gaviscon Double Action Chewable Tablets. Gaviscon Double Action Oral Suspension. Gaviscon Double Action Liquid Sachets. For heartburn and indigestion. Always read the label. RB-M-108716.

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e t a r b e C el f or less Enjoy the abundance of the season for minimum outlay using low-cost produce and a touch of creative flair

Friendsmas menu Slow-braised pork shoulder ragu with pork crackling pangrattato, p96 CHRISTMAS 2025 goodfood.com 93

£13.30 total for 6 people

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Invite your pals over ffor a celebration dinner that won’t di break the bank b recipes AILSA BURT photographs ELLA MILLER p

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£8.83 total* without liqueur

Tiramisu pavlova, p86

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SERVES 6 PREP 20 mins COOK 3 hrs 45 mins EASY ❄

800g-1kg boneless pork shoulder 2 tbsp olive oil 150g diced smoked pancetta 1 large onion, finely chopped 2 celery stalks, finely chopped 3 carrots, finely chopped 5 garlic cloves, crushed 1 tsp fennel seeds small handful of thyme sprigs 3 bay leaves 250ml dry white wine 500ml chicken stock 300ml whole milk 500g pappardelle or tagliatelle For the pangrattato 80g dried breadcrumbs small handful of parsley, finely chopped

1 Remove the rind from the pork shoulder and set aside on a baking tray. Cut the pork into large chunks. Heat the olive oil in a large, deep, flameproof casserole or saucepan over a medium-high heat and brown the pork all over for 15 mins, then remove to a bowl using a slotted spoon. Cook the pancetta for 4-5 mins until browned and crispy, then remove using a slotted spoon to the bowl with the pork. 2 Cook the onion, celery and carrots with a pinch of salt and splash of water for 12-15 mins until softened, scraping up any browned bits from the bottom of the pan. Stir in the garlic, fennel seeds, thyme and bay leaves, and cook for 1-2 mins more

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until fragrant. Splash in the wine, bring to a simmer and cook for 3-5 mins until reduced slightly. Pour in the stock and milk, and return the pork mixture to the pan. Bring to a simmer and cook, partially covered with the lid, for 2-3 hrs until the pork is tender enough to be shredded with a fork and the liquid has reduced. The milk may split slightly, but it will come back together. Season to taste. Once cool, the ragu will keep chilled in an airtight container for up to four days, or frozen for up to three months. Defrost in the fridge overnight and reheat in a pan until piping hot. 3 Meanwhile, heat the oven to 240C/220C fan/gas 9. Cook the pork rind in the oven for 20-25 mins until golden, crisp and puffed up. Leave to cool before chopping into small chunks. Scoop 3 tbsp of the fat from the baking tray into a frying pan and melt over medium heat. Stir in the breadcrumbs to coat, and fry for 3-5 mins until golden and toasted. Transfer to a bowl and stir in the chopped pork crackling, parsley and a good pinch each of salt and pepper. 4 When ready to serve, cook the pasta until al dente following pack instructions, then drain, reserving a large mugful of the cooking water. Stir the pasta into the ragu along with a splash of the reserved water to combine. Season to taste, then serve the ragu on a platter with the pangratatto sprinkled over the top. GOOD TO KNOW fibre • 1 of 5-a-day PER SERVING 971 kcals • fat 44g • saturates 14g • carbs 83g • sugars 10g • fibre 7g • protein 50g • salt 1.75g

Shoot director XXXXXXXXXX | Food stylist XXXXXXXXXX | Stylist XXXXXXXXXX

Slow-braised pork shoulder ragu with pork crackling pangrattato

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Fennel & herb salad SERVES 6 PREP 20 mins NO COOK EASY V

1 fennel bulb 1 lemon, juiced 1 small red onion, finely sliced 1 tbsp Dijon mustard 50ml extra virgin olive oil 25g parsley, leaves picked, stalks finely chopped small handful of chives, finely sliced small handful of dill, finely chopped 1 celery stick, finely sliced 50g rocket 15g parmesan or vegetarian alternative, thinly shaved

1 Trim the fennel bulbs and, using a mandoline or sharp knife, carefully cut into wafer-thin slices. Mix the lemon juice and red onion together in a non-metallic jar with a pinch of salt. Shake well and set aside for 5 mins. Add the mustard and olive oil, then shake well again to emulsify. Season to taste. 2 Toss the parsley leaves and stalks with the chives, dill, celery, rocket and fennel in a large serving bowl. Drizzle over the dressing and scatter over the cheese. GOOD TO KNOW vit c • gluten free PER SERVING 101 kcals • fat 9g • saturates 2g • carbs 2g • sugars 2g • fibre 2g • protein 2g • salt 0.37g

tip To get ahead for the next day, slice the fennel and celery, and keep in a bowl of cold water in the fridge – simply drain and pat dry using kitchen paper when needed. You can also prepare all the herbs in advance, then wrap in damp kitchen paper, put in an airtight container and keep chilled.

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SERVES 6 PREP 30 mins plus cooling COOK 1 hr MORE EFFORT V

250g mascarpone 600ml double cream 2 ½ tsp espresso powder 75g icing sugar 1 tbsp coffee liqueur (optional) 6 sponge fingers, crumbled 2 tbsp cocoa powder dark or milk chocolate curls or shavings For the meringue 4 egg whites 200g caster sugar 1 tsp white wine vinegar 2 tsp cornflour 50g dark chocolate, melted and cooled

1 Heat the oven to 150C/130C fan/ gas 2. Line two baking sheets with baking parchment, then draw a 20cm circle on both sheets of parchment using a cake tin or plate as a guide. For the meringue, beat the egg whites in a large, clean bowl using an electric whisk (or do this in a stand mixer) until soft peaks form, then gradually beat in the sugar, 1 heaped tbsp at a time, until thick and glossy. Whisk in the vinegar and cornflour. 2 Stick the parchment to the baking sheets using a dot of meringue mixture in each corner with the drawings on the underside, and press down. Spoon the rest of the meringue into the middle of the templates, using half of the mixture for each, and gently spread out to fill the circles. Drizzle the melted chocolate evenly over the meringue circles, then gently swirl it using a cutlery knife or the back of a spoon to create a marbled effect. Bake for

1 hr, then turn off the oven and leave the meringues to cool completely inside with the oven door closed. 3 Beat the mascarpone using an electric whisk until smooth, then add the double cream and espresso powder and sieve over the icing sugar. Whisk until smooth and just holding its shape, then whisk in the coffee liqueur, if using. 4 Just before serving, put one of the meringues on a serving plate or cake stand. Top with half of the coffee cream, then half of the crumbled sponge fingers. Sieve over half the cocoa powder, then scatter over some of the chocolate curls. Very gently sandwich with the second meringue, then repeat with the remaining cream, crumbled sponge fingers, cocoa and chocolate curls. PER SERVING 993 kcals • fat 76g • saturates 47g • carbs 69g • sugars 62g • fibre 1g • protein 8g • salt 0.4g

tips • You can prepare and bake the meringues the night before and leave to cool in the oven overnight. • Only use the coffee liqueur if you have some to hand – no need to buy one just for this recipe. It tastes just as lovely without!

Shoot director FREDDIE STEWART | Food stylist ROSIE REYNOLDS | Stylist ZOË HARRINGTON

Tiramisu pavlova

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Air fryer

mix & match canapés Minimise the stress of catering for a crowd by prepping three types of crispy base ahead of your party, then finishing on the night with three simple but delicious toppings recipes SAMUEL GOLDSMITH photograph ALEXIS KO

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Your bases Polenta base MAKES 16-24 PREP 10 mins plus 1 hr cooling COOK 25 mins EASY V

2 tbsp olive oil, plus extra for the tin 500ml vegetable or chicken stock 125g quick-cook polenta 40g parmesan or vegetarian alternative, grated 25g butter

1 Oil and line a swiss roll tin (ours was 31cm x 23cm) with baking parchment. Put a large saucepan over a medium heat, pour in the olive oil and stock, bring to a

simmer, then pour in the polenta, stirring constantly. Cook for 10-15 mins until thick and coming away from the side of the pan. 2 Remove from the heat and stir in the cheese and butter. Once melted, pour into the prepared swiss roll tin. Leave to cool for 1 hr, then cut into 16-24 pieces. Will keep chilled for up to three days. 3 Lay the polenta pieces in your air fryer tray in a single layer, then cook at 200C for 15-20 mins until golden. Will keep for a day in an airtight container. Add the topping of choice (see opposite). PER SERVING (24) 30 kcals • fat 3g • saturates 1g • carbs 1g • sugars none • fibre 0.2g • protein 1g • salt 0.23g

Star-shaped toast MAKES around 15 PREP 10 mins COOK 8-10 mins EASY V

5 slices white bread 20g melted butter

1 Using a small star-shaped cookie cutter, cut about 15 pieces out of the bread – you should be able to get around three from each slice. With the bread that’s left over, blitz in a food processor and freeze the crumbs to use another time. 2 Brush one side of the bread with butter, then put in a single layer in the air fryer and cook at 200C for 8-10 mins until golden. Will keep for a day in an airtight container. Add your topping of choice. PER SERVING 29 kcals • fat 1g • saturates1g • carbs 4g • sugars 0.3g • fibre 0.2g • protein 1g • salt 0.11g

Potato base MAKES 14 PREP 2 mins COOK 40 mins EASY V

14 baby potatoes 1 tbsp olive oil

1 Heat the air fryer to 200C. Toss the potatoes and olive oil in a bowl and season well. Mix together to coat the potatoes, then tip into the air fryer. Cook at 200C for 20-30 mins, shaking every 10 mins, until the potatoes are soft inside and beginning to turn golden. 2 Lightly crush using a potato masher to create flat edges then cook for a further 10-15 mins until golden. Will keep for a day in an airtight container. Add your chosen toppings. GOOD TO KNOW vegan • healthy • low fat • gluten free PER SERVING 51 kcals • fat 1g • saturates 0.1g • carbs 9g • sugars 1g • fibre 1g • protein 1g • salt none

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cook smart

Your toppings Celeriac remoulade SERVES 30-40 PREP 20 mins NO COOK EASY V

1 small celeriac 2 tbsp capers, roughly chopped 1 lemon, juiced and zested 1 tbsp Dijon mustard 4 tbsp mayonnaise handful of parsley, finely chopped handful of chopped chives

1 Using a mandoline or sharp knife, cut the celeriac into thin, small matchsticks. Mix with the remaining ingredients except the chives, then chill until needed. Will keep chilled in an airtight container for up to three days. 2 Spoon onto your chosen base and top with the chives.

Whipped blue cheese, honey & walnut

PER SERVING (40) 15 kcals • fat 1g • saturates 0.1g • carbs 0.4g • sugars 0.3g • fibre 1g • protein 0.2g • salt 0.10g

SERVES 20-30 PREP 5 mins NO COOK EASY V

150g blue cheese 125g ricotta 75ml double cream 20-30 walnut pieces honey, for drizzling

Kipper pâté

1 Whisk the cheeses and cream with a good pinch of salt and pepper until smooth and combined. Will keep chilled in an airtight container for up to three days. 2 Spoon the mixture onto your chosen base, then top each with a walnut piece and a drizzle of honey. GOOD TO KNOW gluten free PER SERVING (30) 94 kcals • fat 8g • saturates 3g • carbs 3g • sugars 3g • fibre 0.3g • protein 3g • salt 0.17g

200g smoked kippers 1 ½ tbsp horseradish sauce ½ lemon, zested and juiced 50g soft cheese 75g crème fraîche ½ tsp paprika handful of chervil or parsley, finely chopped

1 If the kippers need it, cook following pack instructions, then leave to cool. Flake into a bowl, then mix with all the remaining ingredients except the chervil or parsley. Will keep chilled for a day. 2 Spoon the mixture onto your chosen base and top each with a pinch of the chervil or parsley. PER SERVING (30) 30 kcals • fat 3g • saturates 1g • carbs 0.3g • sugars 0.3g • fibre 0.1g • protein 1g • salt 0.14g

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Shoot director RACHEL BAYLY | Food stylist TROY WILLIS | Stylist MAX ROBINSON

SERVES 20-30 PREP 10 mins COOK 5 mins EASY

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How to manage IBS Although there’s no single diet or treatment that works for everyone with IBS, there are various small lifestyle changes you can make to help reduce your symptoms. Here are just a few that could help. Adapt your diet Try not to eat lots of fatty, spicy or processed foods, as these can be harder to digest. Wheat, onions and beans are also common triggers, and it’s best not to eat more than three portions (80g) of fresh fruit a day, if you suffer from IBS. Regulate your mealtimes Make sure you’re not eating too quickly or delaying or skipping meals, as these can worsen your symptoms.

Go with your gut

Stay hydrated Aim to drink around 1.5 litres of water or non-caffeinated drinks, such as herbal tea, each day. Plus, it’s better to avoid drinking too many alcoholic or fizzy drinks, or more than three caffeinated drinks daily. Take care of yourself Stress and anxiety can trigger IBS, too, so try to find ways to relax when possible and get plenty of exercise, if you can.

Worried about IBS interrupting your festive plans? Discover how FyboCalm can help you this Christmas

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prevention by treating the root cause. Each product in the FyboCalm range features unique Gutshield™ technology that forms a protective ﬁlm on the walls of the intestines. This ﬁlm is designed to soothe, strengthen and promote the restoration of the gut lining to help prevent symptoms from recurring. So, you can spend less time worrying about your IBS and more time celebrating Christmas with your loved ones.

Learn more about living with IBS at senokot.co.uk/ understand-your-gut/ibs

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5 g i b e h T Christmas Stock up on cut-price rmarket vegetables at the supe ake -m and try our simple-to et ideas party platters and buff LAN photographs SAM FO recipes AILSA BURT

A new Christmas tradition has emerged over the last few years as the supermarkets engage in a price war over veg. When a bag of carrots costs as little as 8p, it’s worth buying extra and getting creative in the kitchen. Here, we highlight the big five (carrots, potatoes, sprouts, red cabbage and parsnips) in deliciously innovative recipes to wow a crowd.

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Miso-glazed carrots with whipped ricotta dip SERVES 8 as a side PREP 15 mins COOK 45 mins EASY V

1kg carrots, halved or quartered if thick ½ tbsp olive oil 75g butter 1 tbsp sesame oil 3 garlic cloves, crushed ½ tbsp red miso ½ tsp chilli flakes 2 tbsp honey For the ricotta dip 250g ricotta ½ lemon, zested and juiced 1 tbsp olive oil 25g pistachios, roughly chopped

1 Heat the oven to 200C/ 180C fan/gas 6. Tip the carrots into a roasting tray with some seasoning and the olive oil. Toss together and roast for 15 mins until very lightly browned. 2 Meanwhile, heat the butter and sesame oil in a saucepan over a medium heat. Once melted and foaming, whisk in the garlic, miso, chilli flakes and honey. Cook for 2-3 mins until reduced and slightly thickened. Pour this over the roasted carrots and stir well so they are well coated. Return to the oven and roast for a further 30 mins. 3 To make the dip, stir together the ricotta, lemon zest and olive oil until smooth. Season to taste with salt, pepper and lemon juice. Spread over a serving platter and top with the warm carrots, drizzling any roasting juices over the top. Scatter over the pistachios to serve. GOOD TO KNOW 1 of 5-a-day PER SERVING 236 kcals • fat 17g • saturates 8g • carbs 14g • sugars 13g • fibre 5g • protein 4g • salt 0.42g

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Carrots

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Crispy smashed salt & vinegar potatoes with dill soured cream Serve these moreish potatoes instead of the usual chips and dips. SERVES 6-8 as a snack PREP 10 mins COOK 1 hr 30 mins EASY V

1kg smallest Maris Piper potatoes, skin on and left whole 100ml malt vinegar plus 2 tbsp and extra to serve 75ml vegetable oil For the soured cream 150g soured cream 2 tbsp mayonnaise 1 tbsp white wine vinegar 1 tsp onion granules 1 tsp garlic powder 1 shallot, finely chopped 2 tbsp crispy onions small handful of dill, finely chopped

1 Tip the potatoes into a pan and pour in the 100ml vinegar, then top up with cold water to just cover the potatoes. Sprinkle in 1 tbsp salt and bring to a boil over a high heat, then reduce the heat to medium, cover, and cook for 18-22 mins, until the potatoes are tender when pierced with a knife. Drain well and set aside to steam-dry. 2 Heat the oven to 220C/200C fan/ gas 7. Pour the oil into a roasting tin and leave to heat in the oven for at least 20 mins. Once the potatoes have dried and are cool enough to touch, transfer to a chopping board. Using the base of a glass or mug, press down lightly on the potatoes to squash. Remove the hot roasting tin from the oven and add the potatoes carefully, using a spoon to coat them all over in the oil – don’t worry if they break apart a little as this will create extra crispy bits. Drizzle over 2 tbsp vinegar and season. Roast in the oven for 1 hr, stirring and turning halfway. 3 For the dip, mix together all the ingredients in a bowl, reserving some dill for the garnish and season. Serve the potatoes on a platter, with dill and extra vinegar drizzled over, and the dip on the side. PER SERVING (8) 249 kcals • fat 17g • saturates 4g • carbs 21g • sugars 2g • fibre 2g • protein 3g • salt 0.54g

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Sprout & kimchi Korean-style pancakes You can use cooked, leftover sprouts for these pancakes. SERVES 4-6 as a snack PREP 20 mins COOK 20 mins EASY V

4 spring onions, finely sliced 1 small onion, finely sliced 100g brussels sprouts, finely sliced 4 tbsp kimchi, roughly chopped and 1 tbsp kimchi liquid 125g plain flour 2 tbsp cornflour ¼ tsp caster sugar

½ tsp baking powder 1 tbsp vegetable oil For the dipping sauce 2 tbsp soy sauce 1 tbsp rice wine vinegar 2 tsp toasted sesame seeds

1 Tip all the veg into a bowl with the kimchi. Add the flour, cornflour, sugar, baking powder and 1/2 tsp salt then mix well. Pour in the kimchi liquid and 150ml cold water and whisk until everything is coated. 2 Heat the oil in a large, non-stick frying pan over a medium-high heat. Add a ladleful of batter and spread

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out using the back of the spoon so it coats the base, making it about 1 /2 cm thick. Cook for 4-5 mins until mostly set then slide onto a chopping board. Flip onto another board and slide it back into the pan to cook for a further 4-5 mins until golden. Repeat with the remaining batter. 3 Meanwhile make the dipping sauce by mixing all the ingredients together in a small bowl. Serve the pancakes cut into triangles with the dipping sauce on the side. GOOD TO KNOW vegan • vit c PER SERVING (6) 143 kcals • fat 3g • saturates 0.4g • carbs 25g • sugars 4g • fibre 2g • protein 3g • salt 1.42g

cook smart Red cabbage & blood orange tabbouleh SERVES 6-8 as a side PREP 20 mins plus 15 mins soaking NO COOK EASY V

Shoot director LAURIE NEWMAN | Food stylist TROY WILLIS | Stylist HANNAH WILKINSON

200g bulgur wheat 50g dried cranberries 1 lemon, zested and juiced 1 shallot, finely sliced ½ red cabbage, finely sliced small handful of parsley, finely chopped small handful of mint sprigs, leaves picked and finely chopped 2 blood oranges, peel and pith removed and cut into thin slices 75g pomegranate seeds 75g walnuts, roughly chopped For the dressing ¼ tsp ground cinnamon ¼ tsp ground cumin 1 blood orange, juiced 2 tbsp pomegranate molasses ½ tsp caster sugar 50ml olive oil

1 Put the bulgur and cranberries in a heatproof bowl and pour over enough boiling water to cover by about 2cm. Cover the bowl and soak for 15 mins. Drain and transfer to a serving bowl. Add the lemon zest, shallots and cabbage. Toss well. 2 Pour the lemon juice into a small bowl with the dressing ingredients, except the oil. Stir well, then pour in the oil slowly, whisking continuously until combined. Season to taste. 3 Add the parsley, mint and blood oranges to the bulgur mixture with most of the pomegranate seeds and walnuts. Toss everything together with the dressing and season to taste again. Serve in a big bowl with the remaining pomegranate seeds and walnuts scattered over the top. GOOD TO KNOW vegan • healthy • vit c • 1 of 5-a-day PER SERVING (8) 251 kcals • fat 13g • saturates 2g • carbs 26g • sugars 10g • fibre 4g • protein 5g • salt 0.18g

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Parsnip & pancetta upside-down tart SERVES 6-8 PREP 20 mins COOK 55 mins EASY

500g parsnips, unpeeled, cut into 1cm thick coins 2 red onions, thickly sliced 3 tbsp olive oil 80g pancetta, cut into small pieces 10 sage leaves 30g butter, cubed 1 tbsp honey 1 tsp sherry vinegar 25g pecans or hazelnuts 320g sheet of ready-rolled puff pastry 1 egg, beaten or 1 tbsp milk

1 Heat the oven to 200C/180C fan/ gas 6. Tip the parsnips and red onions into a 30 x 20cm roasting tin and drizzle over 2 tbsp of the oil. Season well and toss to combine. Roast for 30 mins until just tender, stirring halfway through. 2 Meanwhile, heat the remaining olive oil in a small frying pan over a medium-high heat. Fry the pancetta for 4-6 mins until crispy and remove to a plate lined with kitchen paper using a slotted spoon. Add the sage to the oil and fry for 1-2 mins, each side. Remove to the plate with the pancetta. Set aside. 3 Add the butter to the frying pan and once foaming, whisk in the honey and sherry vinegar. Remove the roasting tin from the oven and stir the veg. Increase the oven temperature to 220C/200C fan/ gas 7. Scatter most of the pancetta and pecans over the veg, reserving some for garnish, then drizzle over the butter mixture. Lay the puff pastry over, tucking in at the edges. Brush with the egg or milk and bake for 20-25 mins until golden. 4 Leave to cool for 5 mins before running a spatula around the pastry to ensure that it isn’t stuck to the tin. Carefully invert the roasting tin onto a serving board or plate. Bang on the bottom of the tin a few times, then lift away the roasting tin. Serve hot and scatter over the crispy sage leaves and the remaining pancetta and pecans to serve. GOOD TO KNOW 1 of 5-a-day PER SERVING (8) 350 kcals • fat 24g • saturates 9g • carbs 24g • sugars 7g • fibre 5g • protein 7g • salt 0.74g

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Parsnips

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Your star wines for Christmas Enjoy 30% off all orders over £95 and your special welcome to the Good Food Wine Subscription This year Laithwaites has an exceptional line-up of wines in their Christmas Collection (pictured below), featuring food-friendly classics like Rioja, Chianti and Claret. Be sure to explore Laithwaites’ full range, including Christmas hampers and festive wine gifts. If your order comes to £95 or more, you save 30% using code 30OFF95. Better still, take advantage of the new Good Food Wine Subscription, featuring 12 superb wines, regularly delivered to your door at just £5.99 a bottle for new customers plus free olive oil, wine glasses and more – all with the best food-and-wine pairing tips. Stock up and shine this party season!

Your deal at a glance • Access to a huge range of festive wines, gifts and hampers • 30% off all orders using code 30OFF95 • The Good Food Wine Subscription introductory offer – just £5.99 a bottle for new customers

To explore the full range, go to goodfoodwineclub.com/xmaswine Or call 03300 242 855 *Good Food Wine Club wines are supplied and delivered by Laithwaites. Valid for new customers only, 18+ only, one use per household. The voucher code 30OFF95 can be used only once and cannot be used with any other offers. 30% off when you spend £95 or more. Maximum discount of £75. Excludes beer, cider, fine wine (incl. champagne), Gift Vouchers and Presell. Delivery to UK only (excluding CI and BFPO). Valid until midnight 31 December 2025. All goods are subject to availability and all orders are subject to acceptance by us. Order acceptance and the contract between us is formed on despatch of products. See goodfoodwineclub.com/terms for full terms and conditions, and our privacy policy. Registered in England and Wales. Registered Number 1095091. One Waterside Drive, Arlington Business Park, Theale, Berkshire, RG7 4SW. Unless otherwise stated, all wines contain sulphites.

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Bring the

Brown butter & cardamom lebkuchen, p114

market home Save a bit of money and make special memories recreating the winter festival experience in your own kitchen recipes AILSA BURT & HELENA BUSIAKIEWICZ photographs KAREN THOMAS CHRISTMAS 2025 goodfood.com 113

Brown butter & cardamom lebkuchen For a twist on the classic lebkuchen, these chewy cookies are spiced with fragrant cardamom while brown butter gives them a nutty edge. MAKES around 35-40 PREP 35 mins plus 1 hr chilling and 1 hr setting COOK 25 mins MORE EFFORT V

100g salted butter 150g light brown soft sugar 200ml honey 350g plain flour, plus extra for dusting 100g ground almonds 1 tsp each ground cardamom and cinnamon ¼ tsp each ground cloves, allspice and ginger pinch each ground mace and nutmeg 1 tbsp cocoa powder 1 tsp baking powder ½ tsp bicarbonate of soda 1 egg 1 lemon, zested For the icing 200g icing sugar, sifted 1 egg white

1 Tip the butter into a saucepan over a medium heat. Once melted, cook until the butter foams, stirring regularly. It should start to smell nutty and the milk solids at the bottom will turn golden brown in around 7 mins. Remove from the heat and stir in the sugar and honey.

Return to the heat on low. Cook for 3-5 mins until the sugar has melted. Set aside to cool slightly. 2 Combine the flour, ground almonds, spices, cocoa powder, baking powder and bicarb together in a bowl. Whisk the egg into the cooled butter mixture then pour into the dry ingredients and add the lemon zest. Mix well and bring into a ball. Set aside in the fridge for 1 hr to firm up. 3 Lightly dust a clean work surface with flour and line two large baking trays with baking parchment. Heat the oven to 180C/160C fan/gas 4. Tip out the dough and roll out to around 1cm thick. Use cutters shaped like hearts, gingerbread people and stars of varying sizes, around 5-8cm, to stamp out the lebkuchen. If you want to hang them, use a skewer to poke a little hole in the top. Arrange on the baking tray, with a little space in between. Bake for 13-15 mins until golden on the edges and just set, then leave to cool fully on the trays. 4 To ice the cooled biscuits, whisk together the icing sugar and egg white to form a smooth, pipeable icing. Pour into a reusable piping bag and pipe decorations onto the top of the biscuits. Set aside for the icing to set, at least 1 hr. Will keep in an airtight container for five days. PER SERVING (40) 126 kcals • fat 4g • saturates 2g • carbs 21g • sugars 14g • fibre 0.5g • protein 2g • salt 0.2g

tip Pack the lebkuchen into paper bags and tie with a festive ribbon to give as gifts. Or look out for reusable containers and tins at your local charity shop. You can fill these or a cardboard box with food-safe paper and layer in the biscuits.

Discover over 125 festive recipes and crafts in Good Food’s Homemade Christmas, out now.

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Cranberry & orange linzer cookies MAKES 10-12 PREP 30 mins plus at least 1 hr 30 mins chilling COOK 10-15 mins EASY V

300g plain flour, plus extra for dusting 1 orange, zested 100g ground almonds 100g golden caster sugar 100g salted butter, cold and cut into cubes 1 egg, plus 1 yolk (freeze the white for another recipe) ½ tsp almond extract 15g flaked almonds 100g cranberry sauce icing sugar, to serve

1 Put the flour, orange zest, ground almonds, caster sugar and a pinch of salt into the bowl of a food processor. Pulse to combine. 2 Scatter in the butter and pulse to a breadcrumb-like texture. Beat the egg and yolk with the almond extract, then, with the mixer running, pour into the mixture in a slow, steady stream. Add 2-3 tbsp cold water to bring together as a loose dough. 3 Turn the dough out onto a lightly floured surface and knead briefly. Split into two pucks, flatten and wrap. Chill for 1 hr. 4 Roll out the pucks to 5mm-thick rounds, then use a 7.5-8cm fluted cutter to stamp out about 10 biscuits. You should have an even number. Use a smaller cutter or the back of a piping nozzle to cut out the centre from half of the biscuits. Re-roll the offcuts to make a couple more biscuits. Gently lift onto two lined baking trays then press a few flaked almonds onto each of the biscuits with a hole. Chill for 30 mins to 1 hr. 5 Heat the oven to 180C/160C fan/ gas 4. Bake for 10-12 mins or until light and sandy. Leave to cool completely on a wire rack. 6 Loosen the cranberry sauce if needed by beating with a spatula, then add 1 tsp to each whole cookie and top with a cookie that has a hole. Dust with icing sugar. Will keep in an airtight container for three days. PER SERVING (12) 273 kcals • fat 13g • saturates 5g • carbs 32g • sugars 12g • fibre 1g • protein 6g • salt 0.2g

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Gruyère & caramelised onion pretzels These take a little effort, but warm, freshly baked cheesy pretzels are always worth it. MAKES 12 PREP 1 hr plus at least 1 hr 20 mins proving COOK 25 mins MORE EFFORT ❄

20g salted butter 1 onion, finely diced 500g strong white bread flour, plus extra for dusting 7g instant yeast 1 tbsp light brown soft sugar flavourless oil, for proving 5 tbsp bicarbonate of soda 1 egg, beaten 100g gruyère, coarsely grated

1 Melt the butter in a small saucepan over a medium heat. Once it starts to foam, scatter in the onion and a pinch of salt. Cook for 15-20 mins over a medium-low heat, stirring often, until golden and caramelised. Spread out on a plate and leave to cool completely.

2 Pour the flour, yeast, sugar and 1 tsp salt into the bowl of a stand mixer with the dough hook attached. With the mixer running, pour in 280ml lukewarm water and knead for 5-6 mins, before turning out onto a lightly floured surface. Shape into a ball, then put in an oiled bowl, cover and leave to prove for 1-2 hrs or until doubled in size. 3 Tip onto a lightly floured surface and knock it back. Spread out to a flat rectangle, then scatter over the caramelised onion, re-kneading the dough to distribute. Split into 12 logs. Leave to rest for 5-10 mins. 4 Use your palms to roll out each piece of dough to a rope roughly 35-40cm long. Lay one rope in a U-shape, with the curve pointing towards you, then take the two ends and cross them over twice to make a little twist at the end. Then lift the ends and press them into the curve of the U-shape. Repeat with the rest of the dough, then leave on a tray lined with baking parchment and cover with a clean tea towel to prove for 20 mins.

5 When they have 5 mins left, bring 2.5 litres of water to the boil in a saucepan. Dissolve the bicarbonate of soda in the water. Heat the oven to 200C/180C fan/gas 6. 6 Working in batches, gently lower each pretzel into the boiling water. Cook on each side for 30 seconds, using a slotted spoon or tongs to hold them down, if necessary. Remove to the baking tray, brush each with egg, then sprinkle with some of the gruyère and a little sea salt (flaky sea salt, if you have it). 7 Bake for 20-25 mins until deep golden brown and the cheese is molten and bubbling. Leave to cool for 15 mins before serving. Best served on the day, or will keep frozen for up to a month. PER SERVING (12) 233 kcals • fat 7g • saturates 4g • carbs 34g • sugars 3g • fibre 2g • protein 8g • salt 1g

Amaretto & ginger mulled wine Warming ginger and a hefty dash of amaretto make this drink ideal for cold nights. SERVES 6-8 PREP 5 mins COOK 15 mins EASY V

2 x 750ml bottles of red wine (we used rioja reserva) 2 cinnamon sticks 6 cloves 1 orange, halved 60g fresh ginger, sliced 3 tbsp light brown soft sugar 5 cardamom pods, lightly crushed 2 star anise 100ml amaretto

1 Put all the ingredients except the amaretto in a very large saucepan or stock pot over a low heat and cook for 10-15 mins. 2 Stir in the amaretto, then ladle into mugs or heatproof glasses. Use the cinnamon sticks for garnish, if you like. PER SERVING (8) 214 kcals • fat 0.1g • saturates none • carbs 13g • sugars 12g • fibre 0.3g • protein 1g • salt 0.05g

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Hot doughnuts with spiced sugared nut coating Enjoy fantastically fluffy doughnuts without the need for yeast and proving. Make sure you pulse the nuts to a fine consistency for the coating as this helps them stick. MAKES 24-26 PREP 20 mins COOK 20 mins EASY V

2 eggs, beaten 300ml soured cream 50g salted butter, melted 400g self-raising flour, plus extra for dusting 1 tsp ground cinnamon ¼ whole nutmeg, finely grated 3 tbsp golden caster sugar ½ tsp bicarbonate of soda vegetable oil, for deep-frying salted caramel sauce, to serve

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For the nut coating 100g salted mixed nuts ½ tsp ground cinnamon 3 cardamom pods, crushed and seeds removed ½ whole nutmeg, grated 3 tbsp light brown soft sugar

1 First make the coating. Pulse the nuts and spices in a food processor to a very fine, dusty consistency. Stir through the sugar, then tip into a large bowl and set aside. 2 Whisk the eggs, soured cream and melted butter together in a jug. Put the flour, cinnamon, nutmeg, caster sugar and bicarb in a large bowl with 1/2 tsp fine salt. Whisk to combine. Stir the wet into the dry ingredients to form a shaggy dough. 3 Turn the dough out onto a lightly floured surface and briefly knead

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until soft and smooth, about 5 mins. Shape into a rectangle around 1.5cm thick. Use a round 5cm cutter to stamp out circles, then roll them into 24-26 balls. 4 While you shape the dough, heat the oil in a large saucepan no more than a third full over a low heat to 180C. Test with a cube of bread – it should sizzle straightaway and turn brown within 30 seconds. 5 Lower in the doughnuts a few at a time and cook for 4-5 mins until golden brown and cooked through. Remove with a slotted spoon and put straight into the nut mixture, shaking the bowl to coat. Serve with salted caramel sauce for dipping. PER SERVING (26) 172 kcals • fat 10g • saturates 3g • carbs 17g • sugars 5g • fibre 1g • protein 3g • salt 0.4g

Shoot director FREDDIE STEWART | Food stylist JESSICA RANSOM | Stylist HANNAH WILKINSON

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seasonal

At its best seafood special

If you want a change from the usual smoked salmon at Christmas, you’ll love these fresh ideas recipes HELENA BUSIAKIEWICZ photographs TOM REGESTER

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Coconut & turmeric seafood curry with curry leaf, garlic & chilli drizzle, p124

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seasonal

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Many of us enjoy seafood on Christmas Eve and a curry on Boxing Day, but this combines both traditions. Serve with fluffy naans and some sautéed gingery greens. SERVES 4 PREP 15 mins COOK 45 mins EASY

2 tbsp coconut oil 1 tsp fenugreek seeds 2 tsp mustard seeds 6 cardamom pods, bashed 12 curry leaves 2 red onions, finely chopped 3 garlic cloves, finely chopped 15g ginger, grated 400g can chopped tomatoes 1 tsp turmeric 2 tsp chilli powder 2 tsp ground coriander

Potted shrimp & crab crumpets with bay & chive brown butter These make a lovely breakfast or starter for Christmas Day. The filling can be made in advance, but will need gently reheating to melt any solidified butter. SERVES 6 PREP 10 mins COOK 10 mins EASY

50g salted butter 1 shallot, finely chopped 2 fresh bay leaves 100g potted shrimp ½ tsp kashmiri chilli powder ½ tsp mustard powder

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1 tsp amchoor (optional) 400ml can coconut milk 1 lime, juiced 400g hake fillet, skinned and chopped into chunky pieces 150g king prawns, deveined rice and naans, to serve For the drizzle drizzle of coconut oil 10 curry leaves 1 green chilli, thinly sliced 15g ginger

1 Melt the coconut oil on a medium heat in a large saucepan or casserole dish, then scatter in the fenugreek, mustard seeds, cardamom pods and curry leaves. Cook for 2-3 mins until the mustard seeds start to pop. 2 Scatter in the chopped onions with a large pinch of salt and cook for 10-15 mins until beginning to soften. Stir in the garlic and ginger, cooking for 3-4 mins until aromatic.

200g white crabmeat 100g thick crème fraiche 1 lemon, zested and juiced, plus lemon wedges to serve 15g chives, finely chopped, plus extra to garnish 10g tarragon, roughly chopped, plus a few leaves to garnish 6 crumpets

1 Melt the butter in a large sauté pan over a medium heat. Once foaming, scatter in the chopped shallot, bay leaves and a good few twists of black pepper, and cook for 5-7 mins until lightly golden. Stir in the potted shrimp. Allow the shrimp butter to melt before stirring in the

3 Pour in the tomatoes, then half-fill the can with water, swill it around and add that too. Scatter in the turmeric, chilli powder, ground coriander and amchoor, if using. Turn up the heat to medium high, keeping an eye on it, and reduce the sauce by half, stirring often. This should take about 10 mins. 4 Pour in the coconut milk and lime juice, stir to combine, then stir in the seafood. Cook for 3-4 mins or until the seafood is just tender. Transfer to a serving dish, if using. 5 For the drizzle, heat the coconut oil in a small pan and stir in the rest of the ingredients along with a pinch of salt. Cook for 2-3 mins. 6 Pour the drizzle over the curry and serve with rice and naans. GOOD TO KNOW vit c • 2 of 5-a-day • gluten free PER SERVING 443 kcals • fat 29g • saturates 22g • carbs 14g • sugars 10g • fibre 4g • protein 30g • salt 0.63g

kashmiri chilli and mustard powders. Cook for 5-6 mins until smelling nutty, then remove to a clean bowl and leave to cool for 5 mins. Remove the bay leaves. 2 In a large bowl, mix the white crabmeat with the crème fraiche, lemon zest and juice, most of the chives and tarragon. Gently stir through the potted shrimp mixture. 3 Toast the crumpets until golden, then top with a few spoonfuls of the shrimp and crab mixture. Scatter with more chives and tarragon, and serve with more lemon on the side for squeezing over. PER SERVING 299 kcals • fat 19g • saturates 12g • carbs 18g • sugars 2g • fibre 2g • protein 13g • salt 1.6g

Shoot director FREDDIE STEWART | Food stylist ROSIE REYNOLDS | Stylist AGATHÉ GITS

Coconut & turmeric seafood curry with curry leaf, garlic & chilli drizzle

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seasonal

Sharing-style bloody mary prawns We’ve used a large serving bowl to hang the prawns on for this reinvented retro classic, but you can serve them any way you like. SERVES 4-6 PREP 15 mins COOK 15 mins EASY

1 celery stick, roughly chopped 2 lemons, sliced 20g tarragon small handful of black peppercorns 8-12 very large prawns, deveined, peeled apart from the tip of the tail For the dipping sauce 150ml Clamato tomato juice 100g tomato ketchup 2 tbsp vodka (optional) 1 lemon, juiced Tabasco, to taste 2 tsp creamed horseradish 1 tsp tajin (Mexican-style seasoning)

1 Put 1.5 litres water in a very large pan. Season with 2 tbsp salt, then scatter in the celery, lemon slices, tarragon and peppercorns. Bring to a boil. Prepare a large bowl of ice in ice-cold water. 2 Drop the prawns into the boiling water and cook for 2-3 1/2 mins, or until they have turned pink, are opaque all the way through and have curled up. Use a slotted spoon to immediately dunk them into the ice water. When cooled, remove and pat dry with kitchen paper. 3 For the dipping sauce, mix all the ingredients together in a medium serving bowl and season with salt and plenty of black pepper. 4 For a retro look, sit the bowl of dipping sauce in a larger serving bowl filled with ice and hang the prawns over the rim of the larger bowl. Or serve the prawns in another dish with sauce on the side. GOOD TO KNOW low fat PER SERVING (6) 68 kcals • fat 0.4g • saturates 0.1g • carbs 6g • sugars 6g • fibre 0.4g • protein 10g • salt 1.89g

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Discoverr it now:

Chestnu Chestnuts nuts uts Barney Desmazery shines the spotlight on this Yuletide Yuletiide staple

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seasonal

Additional photographs ISTOCK / GETTY IMAGES PLUS

hestnuts roasting on an open fire…” It’s impossible to think of Christmas without these seasonal gems. Unlike most nuts, chestnuts are low in fat and high in water, which is why they have that unique soft, floury texture but they can’t be eaten raw as they’re far too bitter. Fresh chestnuts are in season from late September through to January, peaking in December. On the tree, they’re hidden inside spiky green cases (not to be confused with the inedible horse chestnut or conker). When buying, look for glossy, firm nuts that feel heavy for their size. They dry out quickly, so keep them sealed in the fridge until you’re ready to cook. If you’d rather skip the peeling palaver, chestnuts are also widely available ready to use: vacuumpacked and cooked, puréed in cans or jars (sweetened or unsweetened) and as candied marron glacé for a traditional Christmas treat. To prepare fresh chestnuts, nick the shell and either simmer or roast for 15 mins, then peel while still warm – it’s much easier to remove both the shell and papery inner skin. Roast for longer, around 25-30 mins, if you want to enjoy them whole, then split open and toss in a little butter and salt. Once peeled, chestnuts are wonderfully versatile, fold them through stuffing, whizz into a silky soup, blitz in sauces, or stir into cake batters and meringues.

How to roast chestnuts  Heat the oven to 200C/180C fan/ gas 6. Using a sharp knife, score a cross on the rounded side of each chestnut, then spread them out in a single layer on a baking tray. Roast for 25-30 mins until the shells split and the nuts inside are tender. Leave to cool just enough to handle, then peel away the outer shell and the thin inner skin while still warm – this is when they’re easiest to work with.

Sausage, chestnut & cranberry roll MAKES 2 rolls, each cuts into 8 slices PREP 30 mins COOK 1 hr EASY ❄

1 tbsp olive oil 1 onion, finely chopped 2 Bramley apples, approximately 140g each, peeled 3 x 450g packs good-quality pork sausages 2 x 200g packs vacuum-packed chestnuts, roughly chopped small bunch of parsley, leaves roughly chopped small bunch of sage, leaves roughly chopped small bunch of thyme, leaves stripped 1 egg 100g white breadcrumbs 175g fresh or frozen cranberries butter, for the foil wrap 24 rashers streaky bacon

1 Heat the oil in a large frying pan over a medium heat, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor. 2 Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries, butter and bacon. Season generously, then get your

hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. You can use this to stuff your Christmas turkey, if you like, or proceed with the next step. 3 To assemble the rolls, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing evenly over the bacon, leaving a border of about 3cm. Scatter with half of the remaining cranberries and pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log. Repeat to make a second roll. 4 Heat the oven to 190C/170C fan/ gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, drain off any juices, then finish roasting for 15 mins until the bacon is crisp. PER SLICE 291 kcals, protein 14g • carbs 20g • fat 18g • saturated fat 6g • fibre 2g • sugar 5g • salt 1.69g

get ahead The rolls can be prepped two days ahead and kept in the fridge, or frozen for up to a month. Roast up to a day ahead if you like, then reheat in the foil for 30 mins.

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Proper flavour Quality British ingredients and carefully crafted brewing techniques make Sarson’s Malt Vinegar your pantry’s ultimate all-rounder

here’s a reason Sarson’s is the UK’s leading malt vinegar brand – it does things right. In fact, it’s been doing just that ever since it was founded by Thomas Sarson on Craven Street, London, in 1794. Sarson’s is still made from scratch by its master brewers, using quality British ingredients, such as malted barley. And what truly separates it from the rest is that it matures for seven times longer than most vinegars in century-old wooden vats. Quite simply, Sarson’s is brewed for food – and as much as you might love lashings of it over a hot bag of chips, there’s so much more you can do with it in the kitchen…

Love meat tender There’s nothing as satisfying as the sight of your knife smoothly gliding through a juicy piece of steak, or a chunk of braised lamb shank gently falling apart against the back of a spoon. Tenderness is everything when it comes to meat, and Sarson’s Malt Vinegar can help. Its natural acidity will break down tough muscle ﬁbres, making meat softer, while adding a rich, tangy ﬂavour at the same time.

Get in a pickle Vinegar is at the heart of the ancient process of vegetable pickling, with its tangy kick elevating the taste and locking in freshness. With a splash of Sarson’s, you can turn simple ingredients, like cucumbers, carrots and

For more seasonal recipe inspiration, visit sarsons.co.uk

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cauliﬂower, into crisp pickles that stay wonderfully vibrant and full of character.

The secret sauce Sarson’s Malt and Distilled Malt Vinegar can also bring strength and depth to sauces and marinades from cuisines right across the world. Use it for a sticky rack of ribs or a Caribbean-style chicken or add a delightful piquancy to balance the richness in a glossy Sunday roast gravy.

Shake it up Looking to take your home mixology up a level? Sarson’s can even bring a unique, zesty twist to cocktails. For example, a classic shrub (a vinegar-based syrup) adds a tart, fruitiness to sodas, tonics or even iced teas. You can also use it in a switchel – a zingy sweetened drink made with vinegar, ginger and molasses, for a revitalising boost.

Something sweet? Surprisingly, vinegar is even perfect for baking, as it can help create a light, ﬂuffy texture in cakes and muffins, while also balancing the sweetness to give a subtle complexity to every bite. It’ll stabilise the egg whites in a meringue, too, to ensure a crisp outer shell and a soft, pillowy centre – your pavlovas will never be the same again.

advertisement feature Pan-fried cod with salt & vinegar mash & parsley sauce SERVES 4 PREP 10 mins COOK 35 mins EASY 1kg floury potatoes, peeled and cut evenly 150ml milk, warmed 50g butter 2 tbsp Sarson’s Malt Vinegar, plus extra to serve 500g cod loin, cut into 4 equal pieces For the parsley sauce 25g butter 20g plain flour 300ml milk handful flat-leaf parsley, finely chopped 2 tbsp Sarson’s Malt Vinegar

1 Place the potatoes in a saucepan and cover with cold water and a good pinch of salt. Bring to a boil and simmer for 15-20 mins until tender. 2 Drain and return to the saucepan with the milk, half the butter and another pinch of salt. Heat gently as you mash the potatoes until smooth and creamy. Add half the Sarson’s Malt Vinegar, then cover and set aside. 3 For the parsley sauce, melt the butter in a saucepan over a medium heat. Add the ﬂour and stir to form a paste. When it starts to bubble and smell biscuity, add the milk a little at a time, stirring constantly. Bring to a simmer and cook for about 2 mins until glossy and thickened. Stir in the parsley, season to taste, then add the rest of the Sarson’s Malt Vinegar. 4 Heat the remaining butter in a frying pan. When melted and foaming, add the cod and cook for 3-5 mins each side, spooning over the butter as you cook, until the cod is golden and cooked through. Finish with another splash of Sarson’s Malt Vinegar, then serve.

Autumnal pavlova SERVES 4 PREP 15 mins COOK 1 hr plus 1 hr cooling EASY 4 egg whites 275g caster sugar 1 tsp vanilla essence 2 tsp cornflour 1 tsp Sarson’s Distilled Malt Vinegar For the topping 300ml double cream, whipped 25g dark chocolate, grated small handful of your favourite nuts, finely chopped selection of autumnal fruits, such as figs

1 Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites into soft peaks, then continue whisking as you add the sugar, one spoonful at a time. When you have glossy, stiff peaks, add the vanilla essence, cornﬂour and Sarson’s Malt Vinegar. 2 Spoon the meringue onto a baking tray lined with baking parchment, creating a circle around 21cm. Bake for 1 hr, then turn off the heat, leaving the meringue inside for around 1 hr or until the oven is completely cool. 3 To serve, spoon the whipped cream over the cooled meringue, then sprinkle over the chocolate and nuts, and top with the fruit.

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Tips for the Christmas Day host, p136

Next level Black Forest gateau, p134

Books k for f cooks k

The best titles of 2025, p144 CHRISTMAS 2025 goodfood.com 133

B L AC K FOREST GAT E AU

We’ve reworked the retro crowdpleaser with a thicker, creamier filling, plus more chocolate for pure indulgence recipe BARNEY DESMAZERY photograph MELISSA REYNOLDS-JAMES STACK IT HIGH

VERY CHERRY

A two-layer cake just isn’t enough — it’s Christmas after all! But splitting a single sponge into three layers is difficult. For that extra wow factor, we’ve cut two sponges in half for four layers and been generous with thick layers of filling.

If you don’t have kirsch or prefer not to include alcohol, you can skip it and you’ll still have a deliciously tart and sticky cherry syrup to plump up and intensify the flavour of the fruit.

CHERRY PICKED We tested with canned, jarred and frozen cherries, and settled on jarred black cherries in syrup. If you can’t get hold of these, we’d recommend using defrosted frozen cherries instead.

DOUBLE CHOCOLATE Traditionally, black forest is made with light sponges flavoured using cocoa powder rather than actual chocolate. Our version is more like a decadent devil’s food cake, using both chocolate and cocoa powder.

RETRO FIT Embrace the retro charm of this bake by decorating it with kitschy piped cream rosettes and chocolate shavings.

SECRET INGREDIENT Rather than simply using a sweetened whipped cream filling, we’ve gone with a more substantial mascarpone option that also holds up better when you’re assembling the cake.

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in the know

For a sweet slice of nostalgia, there’s no better cake, but this doesn’t mean it can’t be updated. Black forest gateau has had plenty of shortcut makeovers, which take away from its glory, so we’ve aimed for pure showstopping indulgence while keeping the same core flavours. It takes a little time to prepare, but it tastes even better if you prep ahead (see tip, below).

Make ahead

The baked, undecorated sponges will keep chilled and wrapped for up to three days, or frozen for three months. The syrup can be made three days ahead and kept chilled. The layers can be assembled and the cake kept chilled the day before you plan to serve it.

Shoot director JORDAN EDMONDS-MOORE | Food stylist JESSICA MARIGLIANO-BARRY | Stylist FAYE WEARS

SERVES 15-20 PREP 1 hr plus cooling COOK 40 mins MORE EFFORT V

200g unsalted butter, plus extra for the tins 200g dark chocolate, chopped 300g plain flour 50g cocoa powder, sifted, plus extra for dusting 2 tsp baking powder 1 tsp bicarbonate of soda 400g light brown soft sugar 300ml natural yogurt 2 tsp vanilla extract 3 eggs For the syrup 100ml syrup from the jarred cherries (see below), topped up with water if needed 2 tbsp kirsch (optional) For the filling and decoration 150g dark chocolate, chilled 500g mascarpone 600ml double cream 100g caster sugar 2 tsp vanilla extract 8 tbsp cherry conserve 2 x 370 jars black cherries in syrup, drained and syrup reserved (you may not need all the cherries)

1 Heat the oven to 180C/160C fan/ gas 4. Butter the bases of two deep 20cm springform cake tins and line with baking parchment. Melt the butter and chocolate together in a heatproof bowl in short bursts in the microwave, or over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir until smooth, then set aside. 2 Combine the flour, cocoa, baking powder, bicarb, sugar and 1/2 tsp salt in a large bowl. Whisk the yogurt, vanilla and eggs together in a jug until smooth. Pour the yogurt mixture and melted chocolate mixture into the dry ingredients, then fold together to combine into a thick batter.

3 Divide the batter between the tins and bake for 30-35 mins, or until risen and a skewer inserted in the centres comes out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack and leave to cool completely. Will keep chilled and wrapped for up to three days or frozen for three months. Trim the tops of the sponges so they sit flat. 4 Meanwhile combine the cherry syrup with the kirsch, if using, and set aside. Will keep chilled for three days. (If you prefer not to use kirsch, set aside the cherry syrup as is.) Shave the chilled chocolate using a veg peeler, and chill the flakes again or freeze on a tray lined with baking parchment until ready to use. For the filling, beat the mascarpone, cream, sugar and vanilla together to firm peaks using an electric whisk. 5 To assemble, cut each sponge in half through the equator so you have four even layers. Secure one layer on a serving plate or cake stand using a little whipped cream. Generously brush over some of the syrup, then spread over half the cherry conserve. Top with a second sponge layer, brush with more syrup, then spread over about a quarter of the whipped cream. Arrange enough cherries on top to just cover the cream (reserving 12-14 to decorate), then spoon over a bit more cream to cover the cherries. Top with the third sponge, brush with more syrup and spread over the remaining conserve, then sandwich with the final sponge, cut-side down. Brush over the rest of the syrup. 6 Spoon about a quarter of the remaining cream into a piping bag fitted with a star nozzle and set aside. Spread the rest over the top and side of the cake, smoothing it with a palette knife. Put the cake on a serving plate or stand on a large tray or dish, and press most of the cold chocolate shavings all over the side of the cake, re-pressing any that fall onto the tray back onto the cake so it’s fully coated. Scatter any remaining chocolate shavings on top. Pipe 12-14 cream swirls around the top edge, then put a cherry on each swirl. Chill until ready to serve. Will keep chilled for up to a day. PER SERVING (20) 654 kcals • fat 45g • saturates 27g • carbs 54g • sugars 40g • fibre 3g • protein 7g • salt 0.54g

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Learn K E E P C O O L I N something NEW

T H E K I TC H E N

The roast potato checklist Ensure your roasties are crisp on the outside and fluffy on the inside every time. CHOOSE THE RIGHT POTATO Floury varieties like Maris Piper and King Edward are best for roasting, but you can use Désirée as back-up. PEEL OR DON’T Classic roasties are peeled, but you don’t need to (so there’s less food waste). SIZE & SHAPE Keep smaller potatoes whole, but cut medium ones into four. Smaller pieces will be crunchier while larger ones will be fluffier. BOILING GUIDE Before roasting, boil for at least 2-3 mins, or up to 5 mins until just holding their shape. Boiling for 8-10 mins creates the fluffiest potatoes, but they may fall apart. ROAST FROM COLD After boiling and draining, chill the potatoes for maximum crunch. THE FAT FACTOR Oil is reliable, but goose fat creates rich, golden roasties. A combo of butter and oil results in good flavour and crunch, while dripping ensures deep colour and a meaty taste. HEAT & TIMING Roast at 220C/200C fan/gas 7 for 40 mins, turn and roast for 30-40 mins more.

For more on the perfect roastie, check out our Substack at: goodfoodeveryday.substack.com

POTATO GRATIN

3 takes on a classic

Potato dauphinoise is a crowdpleaser for any occasion and can be tweaked to complement whatever you’re serving it with. Jansson’s temptation

Add smashed anchovies and rosemary to the cream for a Swedishinspired version that pairs really well with lamb, beef or salmon. Tartiflette Layer in bacon, onions and reblochon for alpine-style comfort food. Serve with gherkins! Boulangère Swap the cream for

stock, add sliced onions and thyme, and cook it under the meat so it catches all those roasting juices.

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DRY-BRINING Whatever meat you’re roasting, dry-brining creates a flavoursome, juicier finish with zero fuss. For something large, like a turkey or rib of beef, season with salt up to two days ahead, or a day ahead for a chicken or pork loin and keep chilled. The meat reabsorbs its juices, breaking down fibres to remain succulent, even during long cooking. For skin-on birds or crackling on pork, leave uncovered in the fridge once salted. The skin will dry out, helping it crisp up.

in the know

Our in-house skills expert Barney Desmazery shares clever tips for making life easier over the holidays FEED THE FRUITCAKE Tradition dictates that you feed Christmas cake with the booze you baked it in, but it’s also a good way to use up the end of any bottles you have in your pantry. Brandy, whisky, sherry, rum, port and sloe gin all work well. Feed your cake every couple of weeks with whatever booze you like, stopping a week before icing so the surface can dry.

Quick f ix

SOAK FRUIT FAST Recipes for mincemeat or fruitcakes usually require you to soak the dried fruit overnight, but there are better ways to get the same results: Microwave

Put the fruit and soaking liquid in a heatproof bowl and microwave for a short burst, then leave to cool. Cook and caramelise

Tip the fruit, liquid and sugar into a saucepan and bring to a simmer. Stir and bubble for a few minutes until the fruit is coated in a thick, sticky syrup. Remove from the heat and leave to cool. Try this method in our prune & armagnac Christmas star cake (p52).

Gluten-free pastry Whether you’re making a batch of mince pies or a savoury quiche for a buffet, our foolproof pastry means everyone can enjoy it. This recipe makes enough for 12 mince pies, or one larger tart.

SLOW COOKER MULLED WINE When entertaining, tip your mulled wine into the slow cooker on the ‘keep warm’ setting. This will ensure your drink stays at the perfect sipping temperature without boiling. Ladle into glasses with orange slices to serve.

Rub 75g unsalted butter, chilled and diced, into 140g gluten-free plain flour, then stir in 50g ground hazelnuts. Mix in 4 tbsp cold water, then knead briefly to bring it together. Chill the pastry for 30 mins, then roll out between two sheets of baking parchment before using it to line a tart case or the holes of a muffin tin.

HOW TO CUT WHOLE CHEESE

LOGS OR CYLINDERS Slice from one end into rounds about 2cm thick.

PYRAMIDS OR CONES Cut from the middle into tall wedges.

SMALL ROUND CHEESES Slice into wedges, like a cake.

HARD CHEESE WEDGES Cut rectangles that become thinner at the outer end.

RUNNY CHEESE IN BOXES Serve by the spoonful.

SOFT CHEESE WEDGES Cut into slices from the point.

BLUE CHEESE WEDGES On an angle from the middle for even distribution.

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WINNERS Discover the results of our supermarket taste test so you can buy the best products available this Christmas THE MAIN EVENT

How we did it

Thirteen supermarkets entered their best Christmas products in 18 categories. Food was prepared and cooked (following pack instructions) by an independent home economist. Packaging was removed and judges tasted all items blind, then submitted comments and a score out of 10 for each product via anonymous judging forms. The process was overseen by an independent adjudicator. This year, we tested 185 products to find the best in each category. We also awarded ‘highly commended’ status to high-scoring entries. Find these at goodfood.com.

STARTERS & CANAPÉS BEST SMOKED SALMON Joint winner: Aldi Specially Selected the ultimate salt-aged Himalayan smoked salmon, £3.99 (100g) Buttery and smooth, this is a great example of a classic smoked salmon. Joint winner: M&S Collection cherry & chestnut wood smoked salmon, £6 (100g) This has a creamy, soft and smooth texture, rich flavour and attractive darker colour from the cherry and chestnut wood smoke.

BEST HOT CANAPÉ Joint winner: Aldi Specially Selected mini Barber’s cheese and ham scones £4.99 (272g) We haven’t seen mini scones as a canapé before and these impressed us with good buttery flavour, a salty tang from the ham and a melty cheese filling.

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Joint winner: Tesco Finest scallop & prawn toast, £5.50 (270g) Deeply golden and crisp with black and white sesame seeds, these toasts are also well filled and spiced with spring onions, garlic and ginger for subtle heat.

BEST TURKEY CROWN Joint winner: Sainsbury’s Taste the Difference British free range bronze turkey crown, £22.75 per kilogram (2.50-3.49kg) For a showstopper, this does the job with its golden, glossy glaze and crispy bacon that has a good smoky flavour. The meat is juicy and complemented by a fruity apricot and cranberry stuffing. Joint winner: M&S Oakham hot maple-glazed turkey crown, £50 (2kg) This will add some extra flavour to your Christmas table – judges loved the sticky, peppery hot maple glaze and stuffing packed with fruit.

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MINCE PIES

GAMMON Winner: M&S slow-cooked bone-in Heritage Gold pork gammon, £36 (1.9kg) This bone-in joint is deeply golden brown with juicy meat that pulls apart easily and well balanced levels of sweetness and smokiness, without being overpowering.

MINCE PIES Winner: Morrisons The Best Signature Collection mince pies, £2 (pack of two) Deep-filled mince pies with soft and buttery pastry and a pretty festive star design. The mincemeat filling is juicy and citrussy, with strong orange flavour.

FLAVOURED MINCE PIES Winner: Morrisons The Best cherry bakewell mince pies, £1.85 (pack of four) As well as the mincemeat, these have a frangipane topping that is soft with good almond flavour that’s not too sweet. Flaked almonds add a bit of crunch on top.

ALTERNATIVE CHRISTMAS MAIN

VEGETARIAN CHRISTMAS MAIN

Winner: Booths British porchetta, £21 (1.55kg) Here’s an eye-catching centrepiece with moreishly salty, crunchy crackling. The pork is tender with a herby filling rolled inside.

Winner: M&S Collection mushroom, Barber’s cheddar & leek en croute, £12.50 (400g) A good choice for a veggie centrepiece with beautifully burnished, crisp pastry. The filling has big chunks of mushroom, a creamy sauce and good seasoning.

VEGAN MINCE PIES Winner: Waitrose mince pies, £2.20 (pack of six) A thin, crisp layer of pastry with deep golden edges and a generous level of mincemeat with plenty of juicy sultanas.

GLUTEN-FREE MINCE PIES ROAST POTATOES

PIGS IN BLANKETS

Winner: Exceptional By Asda beef dripping roast potatoes with herb seasoning, £2.98 (800g) The seasoning provides a welcome punch of rosemary flavour and the potatoes themselves are buttery and fluffy, although the judges felt they could be crispier.

Winner: Tesco Finest 10 pork & caramelised onion pigs in blankets, £3.25 (222g) Crispy bacon, flavourful sausage with visible herbs, plus a glaze for extra sweetness – this has everything we’re looking for when it comes to this classic side.

Winner: Waitrose freefrom mince pies, £2.80 (pack of four, 225g) Judges noted that the pastry has a great texture, biscuity and crunchy, and it crumbles well. The mincemeat has plump fruit and a good level of citrus to balance the sweetness.

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SWEET TREATS CHRISTMAS CAKE Winner: M&S perfectly matured iced fruit cake, £24 (1.63kg) We love this pretty cake; the layered floral design on the icing makes it feel special and luxurious. The cake is also a generous size with lots of sultanas and nicely balanced spice, plus good almond flavour in the layer of marzipan.

ALTERNATIVE CHRISTMAS CAKE Winner: Booths enchanted forest cake, £28 (serves 10) This has a very cute festive design with a pretty snowy scene. The icing is light and sweet and the cake is fudgy and chocolatey.

BEST BISCUIT TIN Winner: Sainsbury’s Taste the Difference chocolate chip shortbread present tin, £8 (250g) The judges enjoyed these sweet, crumbly and buttery biscuits. They have satisfying crunch and are studded with creamy chocolate chips.

BEST TRIFLE Winner: Lidl Deluxe Amontillado sherry trifle, £4.99 (900g) Made with premium sherry, this is a traditional trifle with a generous layer of jellied fruit, a hit of booze and thick custard layer to balance out the neatly piped cream on top.

Prices correct at time of printing and subject to change

CHRISTMAS PUDDING Winner: M&S Collection 12-month matured Christmas pudding with pecans & panettone, £16 (907g) Matured for a year, this is a delicious pudding with a tall rounded shape, glossy appearance and firm texture. There is plenty of fruit and large chunks of nuts within, so it really delivers the flavour, including citrus and a hint of alcohol.

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SHOWSTOPPER DESSERT Winner: Morrisons Signature Collection Belgian chocolate and praline star, £15 (800g) This has a striking modern design, and is filled with a rich chocolate ganache, and the praline adds crunch and a pronounced hazelnut flavour.

RISE UP for better bread!

Discover our delicious bloomers @jacksonsbread

TO DRINK AND GIF T

3 1

WHITES & SPARKLING 1 Casillero del Diablo Zero Alcohol-Free Sparkling NV Chile (£7, Sainsbury’s) A surprisingly good dealcoholised chardonnay that’s clean, brisk and very welcome when you want (or need) to moderate. It’s also better value than many similar alcohol-free options. Tuck a bottle in your fridge and someone will be grateful for it.

2 Cave de Turckheim Organic Crémant d’Alsace NV France (£15, Waitrose & Partners) Crémant is now recognised as a smart sparkling wine, and this one delivers ridiculously good quality for just a tenner on offer (pick it up at this price from 5-25 November). Aromatic and biscuitty, it’s made from pinot blanc and pinot gris, rather than champagne grapes.

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3 Roebuck Estates Reserve Brut 2020 England (£32 majestic.co.uk) I’m not just recommending this because of the festive deer on the label – the sparkling blend of chardonnay, pinot noir and pinot meunier is very good, made by the brilliant Nick Lane, who used to work for one of the top champagne houses.

4 Dog Point Sauvignon Blanc 2024 New Zealand (£19, thewinesociety.com) Often, a great gift is simply a luxurious version of something you already know someone likes. I’ve had a lot of success gifting bottles of Dog Point – a deeply satisfying sauvignon blanc that reverberates with energy.

5 M&S Found Encruzado 2024 Portugal (£8.50, M&S) A very approachable white made from rare encruzado grapes, this has succulent notes of ripe pears and and a lovely, fresh edge that tastes of salt, rocks and white grapefruit. A very good winter apéro wine that pairs well with lemony smoked salmon.

in the know

Wine expert Victoria Moore chooses her favourites to enjoy at home or wrap up for presents

REDS Food stylist AMY KINNEAR | Stylist FAYE WEARS

Photograph CHELSEA BLOXSOME | Shoot director RACHEL BAYLY

6 Chassaux et Fils Costières de Nîmes 2024 France (£6.29, Aldi) A sumptuous southern French blend of syrah, grenache and mourvèdre that would make a brilliant house red. This has the luscious tang of stewed blackberries and damsons to bring some of summer’s warmth into the colder, dark evenings.

Wynns The Siding Cabernet Sauvignon 2022 Australia (£16, Tesco) A bottle that will hold appeal for both diehard old-school claret drinkers and fans of contemporary Australian wines (not to mention everyone else in between). With profound notes of cassis and tobacco, this is benchmark stuff.

8 Taylor’s 10 Year Old Tawny Port Portugal (from £24.97, Asda, Ocado, Sainsbury’s and Waitrose & Partners) Is there a more Christmassy bottle than an aged tawny that smells of orange rind, roasted brazil nuts, butterscotch and raisins? Drink chilled with a slice of hard cheese or eggy desserts like bread & butter pudding or custard tart. This is definitely one to enjoy yourself and gift.

9 M&S Kopraas SMV 2024 South Africa (£10, M&S) Need a good, budgetfriendly bottle that you can give to just about anyone? Try this blend of syrah, mourvèdre and viognier from the Swartland region of South Africa – it’s a contemporary Cape take on a rhône blend.

10 Château Senailhac 2020 France (£8.50, Co-op) For certain people, Christmas still means claret. But for others, take note: red bordeaux is currently one of the best-value wines around. A super merlot-based, oak-aged red with notes of roasted red plums and tobacco.

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TO P 1 0 C O O K B O O KS Our resident reviewers Fiona Forman and Marianne Voyle round up the best titles of 2025

FOR CURRY FANS

Indian 101 by Karan Gokani (£28, Bluebird) Master Indian cooking at home without spending hours in the kitchen. Karan is the co-founder of hit Sri Lankan and South Indian London restaurant Hoppers, and in this book, he’s on a mission to make Indian food more accessible. He’s achieved just that with his collection of regional dishes, including street food, mouthwatering curries (his chicken makhani is a must-try) and veggie staples like dhal and pav bhaji.

FOR THE CHEESE LOVER

FOR THE FAMILY COOK

The Cheese Cure: How Comte and Camembert Fed My Soul

Pull Up a Chair

by Michael Finnerty (£16.99, Mudlark) After a career in journalism and radio left him feeling burnt out, Michael retrained as a cheesemonger and became an expert in all things cheese. Part memoir and part guide, his tales of life behind the counter in London’s Borough Market are interspersed with interesting facts about cheese and how best to serve it.

by Martha Collison (£26, Kyle) A little different to Martha’s last two baking cookbooks (a nod to her time on the Bake Off), this cosy read is full of homely meals that feel sophisticated enough for entertaining, like salmon tikka skewers with mango kachumber salad; coffee bolognese; garlic porchetta with herby Yorkshires for a Sunday roast; and a hazelnut croissant bake for brunch. Perfect for a cook who wants to shake up a tired recipe rotation.

FOR THE DINNER PARTY HOST FOR THE TAKEAWAY LOVER

Easy Chinese Food Anyone Can Make by Emma Chung (£22, Ebury) Know someone who loves chow mein and sweet and sour pork? Recreate takeaway favourites and learn how to stir-fry noodles and fold dumplings and wontons like a pro with Emma Chung’s easy takes on classic Chinese dishes. It’s packed with useful knowledge and step-by-step photos to make cooking a breeze.

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Flavour Heroes by Gurdeep Loyal (£27, Quadrille) Following the success of Gurdeep’s Mother Tongue, comes this ingenious page-turner where you can’t help but repeatedly bookmark the pages. It’s a celebration of the bold, rich ingredients that will so easily enhance your meals – think adding salted sesame to basque cheesecake, spicy harissa to a veggie lasagne, or giving lamb ribs a lift with robust brown miso.

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FOR VEGGIES & VEGANS

Sabzi by Yasmin Khan (£26, Bloomsbury) Yasmin’s latest book is refreshingly meat-free, focusing instead on ‘sabzi’ (Persian for fresh greens and herbs, or vegetables in Urdu). Her parents’ Iranian and Pakistani heritage come together beautifully in this book, with fond influences from other countries. It includes her aubergine fesenjan, halloumi lasagne, a hearty tofu and sweet potato massaman curry, and big sharing salads and pilafs. Her sweet rhubarb and cardamom tart is not to be missed.

FOR THE ONE-PAN FAN

FOR GLUTEN-FREE DIETS

Actually Delicious One Pot Cookbook

Budget Gluten Free

by Poppy O’Toole (£22, Bloomsbury) Anyone strapped

Since she was diagnosed as gluten intolerant 16 years ago, food writer Becky Excell has worked hard to create gluten-free recipes that are affordable and delicious. Her seventh book is packed with thrifty meals and savvy shopping tips, including ingredient swaps and how to make the most of inexpensive naturally gluten-free food like rice. Inside, you’ll find flavour-packed lunches, dinners and bakes, including green goddess chicken with butter rice, peri-peri halloumi pasta, and emergency no-bake cheesecake pots.

by Becky Excell (£20, Quadrille)

for time midweek will know the joy of an easy ‘throw it all in’ one-pot. These unapologetically indulgent recipes from self-confessed carblover, Poppy, include crowdpleasing dishes such as a cheeseburger skillet, lemony harissa lamb and chickpeas, and punchy bang bang cauli cheese, as well as a whole chapter dedicated to her favourite ingredient – potatoes. There are, of course, all-in-one desserts too, including a clever one-pan Oreo cookie.

FOR FRANCOPHILES

French Classics by Matthew Ryle (£26, Bloomsbury)

FOR THE BAKER

Baking & the Meaning of Life by Helen Goh (£26, Murdoch) In her first book, pastry chef and recipe developer Helen Goh shares the expertise she gained from years spent in the Ottolenghi test kitchen. She shows how joyful and creative baking can be, with inventive recipes like chocolate tahini cake with sesame brittle, passion fruit and dandelion cookies, and prawn sambal buns.

Bring a quaint French brasserie feel to someone’s home table. This celebration of classic French cooking is recommended by our editor, Keith, also a cheese and steak-enthusiast. That’s thanks in part to recipes like the tartiflette (made with reblochon and white wine, then baked to perfection) and steak au poivre, which includes advice for getting the perfect flavourful crust on the meat. As a head of two popular brasseries in London, Matthew Ryle fully understands the art of French cooking, while simplifying more technical recipes so they’re achievable for home-cooks. Turn to page 170 for recipes.

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HOLIDAYS

Save on a luxury stay in the New Forest Enjoy a night at this delightful Georgian boutique hotel in Lymington

From

£275*

Stanwell House is perfectly placed in the heart of the historic seaside town of Lymington, nestled between the awe-inspiring New Forest and scenic Solent river, making it a stylish and relaxing retreat. A delightful Georgian property, which reflects an extensive refurbishment by designer JoJo Macnamara, with 27 elegant en-suite boutique rooms, including garden, balcony and family suites, all showcasing luxury soft furnishings, carefully considered features and modern amenities. Dining is in the Samphire restaurant which boasts a varied menu, featuring fresh local produce from land and sea with a selection of family favourites as well as seasonal specialities. Meanwhile, The Orangery is the ideal place to indulge in afternoon tea, a late lunch or a cocktail

before visiting the locals’ go-to watering hole, Salt Bar, for fabulous cocktails, refreshing pints and excellent bottles of wine. Stanwell House is ideal for a relaxing break and exploring the area’s many attractions from Lymington’s thriving high street on the doorstep and the ferry port’s maritime heritage to the beauty of the unspoilt New Forest National Park. As a special offer for readers of Good Food, you can save on an indulgent break at Stanwell House. From just £275* per couple for one night in a Loft Room, £50 credit towards dining in Samphire, full English breakfast the following morning and a bottle of Perrier-Jouët champagne to take home. For further hotel information, please visit stanwellhouse.com.

FOR MORE DETAILS OR TO BOOK AND RECEIVE A COMPLIMENTARY ROOM UPGRADE

please call 01590 677 123 quoting ‘Good Food’

TERMS & CONDITIONS *Offer (based on two adults sharing a double/twin Loft Room) and is subject to availability. Valid for stays Sunday-Friday until 31 March 2026, excluding 23-31 December and bank holidays. Prices correct at time of printing.

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in the know

GADGETS FOR GIF TING Pick out the perfect present for a loved one this festive season with help from our experts words NATALIE BASS

Caso Design Waffle Maker

Best ice cream maker Ninja Swirl CREAMi ice cream maker

Homemade waffles are always a hit whether for breakfast, brunch or dessert, and this Belgian waffle maker is a lot of fun to use. Its top-fill design reduces mess and waste, as any excess batter can flow into the detachable overflow container. There are five browning levels to choose from, which allowed us to cook perfectly formed Belgian waffles with a crisp, golden exterior and fluffy centre. Available from Caso Design (£89.99)

If you want soft-serve ice cream (almost) on demand, this popular Ninja ice cream maker more than delivers. Among its 13 programmes are six soft-serve settings, six classic scoop settings and a mix-in function for adding chocolate chips, nuts, sweets or whatever you’d like. Ice cream bases need to be pre-made and frozen for at least 24 hours, but once ready you can create perfectly swirled cones or sundaes in seconds. Available from John Lewis (£349)

Best coffee pod machine

Best blender

Grind Two coffee pod machine

Nutribullet Ultra

An upgrade of the original Grind pod machine, the Grind Two comes with pre-infusion technology to deliver a more intensified coffee flavour. Operating it is simple: insert the pods into the hatch, pull the lever towards you and choose between the two settings (short or long pour). The machine is also compatible with standard Nespresso capsules, and in test, our espressos were dark and rich with thick, hazelnutcoloured crema. Available from grind. co.uk (£295)

For gym-goers, smoothie lovers or anyone who likes to make their own sauces and soups, this small but mighty blender has got it all: easy set-up, versatile functionality and good looks, not to mention it’s powerful. There are two blending speeds to choose from and we achieved ultra-smooth results in test. Two cups (700ml and 900ml) are also included, along with a tight-fitting lid – ideal for taking drinks on the go. Available from Nutri Bullet (£149.99)

Best milk frother Hotel Chocolat The Velvetizer 2.0 Winter is peak hot chocolate season, but Hotel Chocolat’s newest Velvetizer isn’t just for warm drinks – its milk frother now has a cold setting, too. The custom-design whisk and ridges around the inside of the jug create a clever vortex effect, creating super-smooth, creamy results. A cup, glass and 10 single-serve sachets of chocolate flakes (five for hot drinks, five for cold) in different flavours are also included. Available from Hotel Chocolat (£149.95)

HOW WE CONDUCT OUR REVIEWS We test and research a range of products in each category to ensure every budget is represented. Products must meet criteria to be shortlisted, including nationwide availability through an online retailer. Shortlists for testing always include a minimum of 10 products. Test matrices have specified testing criteria, including sustainability, energy usage and packaging.

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Prices correct at time of printing

Best waffle maker

MAKE & TAKE IDEAS We asked our guest contributors at the Good Food Show what dish they would bring to a Christmas party

Maunika Gowardhan The Hyderabadi dum ka murgh – a creamy chicken curry with saffron, mint and coriander is my go-to festive dish to take to a party. It is cooked during celebrations with influences from the royal kitchens in Hyderabad. I first ate this at a wedding while visiting the city with my family and loved it so much I asked my mother to make it for us. I have been fortunate over the years to visit Hyderabad and learn how to cook this at home. Don’t skip on the ghee as it lends a nutty flavour to the gravy. The curry can be made with your choice of protein too. @cookinacurry

Ping Coombes This might come as a surprise, but I don’t cook that much during Christmas. My mother-in-law generally takes over the planning, shopping and cooking. We have a dessert ‘buffet’ as only a handful of us are willing to eat a Christmas pudding. I normally make a tarta de Santiago which is an almond cake but with a Malaysian twist. Traditionally it is flavoured with orange, but I flavour it with pandan and coconut and serve it with a palm sugar syrup. You can dress it up with ice cream or whipped cream. @pingcoombes 148 goodfood.com CHRISTMAS 2025

ISTOCK / GETTY IMAGES PLUS HANNAH-ROSE HUGHES

For a festive buffet, I always bring Thai-spiced turkey spring rolls with sweet chilli dipping sauce. They’re my playful twist on traditional Christmas turkey – easy to hold, fun to eat and a guaranteed crowdpleaser. I love them because they capture the heart of Thai cooking: bold flavours, crisp textures, and food that’s meant to be shared. The rolls are easy to portion and travel beautifully in a box, then I simply reheat them before serving. To make them extra festive, tie a little ribbon around the serving platter and sprinkle fresh coriander and red chilli for a pop of Christmas colour. @chariya_kitchen

Photographs CHRIS TERRY, POUTMEDIA. LESAUVAGE, RENÉE CONET / STOCKFOOD,

Chariya Khattiyot

in the know

Becky Excell My star recipe is always my cheesy garlic dough ball wreath with a baked camembert in the centre – it sums up Christmas in one dish. My version is, of course, gluten-free so that everyone can enjoy it. To be honest, I’d make sure the entire festive buffet is gluten-free! Nobody should miss out at Christmas. @beckyexcell

The Flygerians (Jess & Jo Edun)

Brin Pirathapan Winter desserts are some of my favourites. You can easily seep some warming festive spices into a pudding to create the most delicious mouthful. I’m opting for a spiced Basque cheesecake as my go-to pudding this winter, it’s easy to transport (just take it in its tin), serves a large group and is a real crowd-pleaser. I add ground spices like nutmeg, cinnamon, cloves, ginger and coriander to this festive treat. Basque cheesecakes always benefit from a day in the fridge before tucking in, which makes this ideal to take to a dinner party – prep it the day before and have nothing to worry about on the actual night. @brin.pirathapan

At Christmas, we pack our plantain and Baileys ice cream with chin chin crumble into a cool box to take and share with friends. Because, like Christmas, baby, it’s cold out but warm indoors. s. The sweet, caramelised plantain blended with creamy Baileys is festive with a twist. It’s perfect for a gathering – scoop it into cones, serve in cups or just eat it straight from the dish, it always disappears fast. The chin chin crumble on the side adds that extra Nigerian sparkle – crunchy, golden and guaranteed to make every scoop feel like a celebration. Both recipes can be found in our cookbook. @theflygerians

From cooking demos to hands-on workshops, tastings and shopping, there’s so much to enjoy at the Show, 27-30 November (see p160). Subscribers can relax in the exclusive lounge and hear from stars on the Let’s Talk Good Food Stage, plus there’ll be book signings with James Martin, Michel Roux, Rachel Allen and more. Subscribers, use your 10-digit number for a 20% discount*. Book today! *Discount offer expires 16 November 2025

CHRISTMAS 2025 goodfood.com 149

stars of the show

Christmas

Sweet baking projects for the season

We’ve got the festive season covered with 100 recipes for edible gifts, starters, mains, desserts and more

Buffet ideas for feeding a crowd

Pick up your copy in stores now or order at magsdirect.co.uk

150 goodfood.com CHRISTMAS 2025

Shoot director XXXXXXXXXX | Food stylist XXXXXXXXXX | Stylist XXXXXXXXXX

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Make a start on your Christmas shopping, or create family memories at light shows in Kew or Edinburgh compiled by RACHEL GUNTER

Drop in to the Knit + Stitch Show

Castle of Light: Fire & Ice

Photographs MATTHEW HORWOOD / GETTY IMAGE NEWS

See Kew Gardens’ spectacular Christmas light experience

Good Food Show Winter

Cardiff Christmas Market

27-30 November Kick-start your Christmas shopping at our Winter Show, plus meet your favourite chefs, watch cookery demos and enjoy tastings (see page 160 for more details). Location NEC Birmingham Tickets from £26 (adults), goodfoodshow.com/winter

13 November-23 December Wrap up warm and browse the stalls, featuring an eclectic mix of arts, crafts, food and drink to help you get into the Christmas spirit in the Welsh capital. Location Cardiff city centre Tickets free cardiffchristmasmarket.com

Knit + Stitch Show

Christmas at Kew

13-16 November Take your textiles to the next level with workshops, galleries and suppliers to explore. There’ll be plenty of catwalk shows, too. Location Eikon Exhibition Centre, Lisburn, Northern Ireland Tickets from £16 (adults), knitandstitchshow.co.uk

selected dates from 14 November Kew’s famous Christmas light trails include new creations from worldwide artists for 2025. Stop off for street food and warming winter drinks, too. Location Kew Gardens, Richmond Tickets from £27.50 (adults off-peak), kew.org

selected dates from 21 November See Edinburgh Castle illuminated in a light show inspired by the forces of fire and ice, then warm up with a hot drink while toasting marshmallows at the firepit. Location Edinburgh Castle Tickets £24 (adults), edinburghcastle.scot

Browse the stalls at Cardiff Christmas Market

CHRISTMAS 2025 goodfood.com 151

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Experience the bigger, bolder and premium Now 148 pages of unmissable food, drink and travel in a stunning new look: • Bold design and modern storytelling on luxury paper • Show-off dishes – wow factor made easy • Fresh new voices, including rising food star Verna Gao • More recipes, cocktails and wine guides to inspire every occasion • Travel deeper with breathtaking features on hidden destinations • Your insider’s guide to the hottest UK food and drink spots • Modern wellbeing – expert advice and first-hand insights into today’s health trends

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2 EASY WAYS TO SUBSCRIBE SCAN THE QR CODE and subscribe right away ORDER ONLINE at olivemagazine.com/in-mag This offer is only open to new UK customers subscribing to olive magazine by recurring payment methods. For Direct Debit and Continuous Credit Card offers, you are free to cancel at any time. The closing date for this offer is 31 December 2025. You will pay £20 every six months still saving 62% on the usual shop price. We reserve the right to reject or cancel subscriptions at any point if the customer has previously cancelled their subscription during the trial period for that magazine. Prices are discounted from the full UK subscription price and include P&P. £116.87; Europe and Republic of Ireland €87.50; USA and Canada US$135; Australia and New Zealand A$128; rest of the world US$100. Our customer service team is available Monday-Friday, 9am-5pm (UK time) on 0808 502 1510. UK calls will cost the same as other standard fixed line numbers (starting 01 or 02) and are included as part of any inclusive or free allowances (if offered by your phone tariff ). Outside of free call packages call charges from mobile phones will cost between 3p and 65p per minute. For US/Canada phone 855-551-0205.

Whether you’re after luxury treats, simple stocking fillers or clever kitchen kit, there’s a present here for every foodie on your shopping list compiled by LUCY ROXBURGH photograph ELLA MILLER

Clockwise, from left: custard cream felt tree decoration, £6, John Lewis; chilli pepper tree decoration, £6, souschef.co.uk; glass pizza slice hanging decoration, £5, M&S; brussels sprout tree decoration, £4, souschef.co.uk; Colin the Caterpillar™ glass hanging decoration, £5, M&S; Dutch pot decoration, £8.50, marchmuses.co.uk; Christmas stars tiny teapot decoration, £22, emmabridgewater.co.uk; studio THIE Heinz ketchup felt ornament, £14, Anthropologie; sequinned croissant tree decoration, £8.50, Oliver Bonas; tomato tree decoration, £10, souschef.co.uk

CHRISTMAS 2025 goodfood.com 153

DukesHill Ruby Christmas hamper £225, dukeshill.co.uk Nemiroff wild cranberry vodka £21.50, Amazon Did you know Ukraine is one of the biggest exporters of cranberries in the world? Nemiroff have been producing vodka in Ukraine since 1872 and this tart, fruity version is perfect for a festive punch.

Clementine and gin chocolate truffles £20, farmshop.co.uk

The ultimate Christmas treat, this hamper is filled with 15 items and has something for everybody from ham, cheese and crackers, to mince pies, Christmas pudding, fudge, a bottle of fizz and more.

Rich dark chocolate hides a tangy caramel and orange filling in luxurious truffles e that are not for sharing!

MELT orange slices dipped in dark chocolate £22.99, meltchocolates.com This is the box of chocolates we want to find under the tree: juicy confit orange slices dipped in 70 per cent dark chocolate, scattered with cocoa nibs.

FOOD&DRINK Chocolate biscuit bomb £12, daylesford. com Here’s one for the millionaire shortbread fans – chocolate and biscuit wrapped around a soft caramel centre and decorated like a Christmas pud.

Yawn 12 Hot Chocolates of Christmas £18, yawnbrew.com

Orangino gin liqueur £26, englishspirit.uk This woud be a welcome addition to a cocktail lover’s drinks cabinet – a splash of English orange liqueur adds a citrussy kick to a glass of fizz.

Prices are correct at time of printing.

Make January a little cosier with this box of unique hot chocolate blends, delicious for all ages. Plus, a bag of fluffy marshmallows to top each indulgent cup.

Black Bee Christmas honey £8.50, Ocado and blackbeehoney.com Slip a jar of seasonal honey into a Christmas stocking. This one is soft-set with notes of almond and vanilla for a marzipan-like finish.

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YoYo ‘Sweet and Spicy’ hot sauce bundle £24, yoyolaossauce.co.uk Treat a hot sauce aficionado to an authentic taste of Laos with this bundle. The pineapple sauce is our favourite – balancing sweet, spicy and smoky flavours.

gift guide

Grind Baileys coffee pods From £5.25 for 10, grind.co.uk

Lockdown Liquor agave collection £45, lockdown-liquor.com

Give a coffee lover a Christmassy start to the day with pods infused with the iconic flavour of Baileys, minus the alcohol.

Mezcal takes centre stage in this set, with a smoky mezcal picante, mezcal negroni (for a twist on the Italian classic) and a classic passion fruit margarita.

Croissant biscotti £5.95, twelvetriangles.co.uk This Edinburgh bakery dips slices of croissant in cream, sugar and salt before slowly caramelising in the oven for a crisp, buttery teatime treat.

Herbal tea gift set £22, gatheredandgrown.co.uk Three sustainable herbal teas for each time of day, all grown, dried and blended on a carbon-neutral Devon farm.

Trulli Ulivi olive oil £22.50, trulli-ulivi.com Produced in Puglia, this peppery olive oil is just the thing for drizzling over roast veg or dipping bread.

Tapas case £47, thewinesociety.com Offer someone a Spanish celebration in a box with standout bottles of cava and rioja, plus gourmet snacks.

Lottie Shaw’s spiced star shortbread £4.95, lottieshaws.co.uk and Amazon

Cookies & cream malt balls £9.99, selfridges.com

Buttery, crumbly shortbread baked in Yorkshire with warming spices – a lovely accompaniment to Christmas TV.

A fancy edition of a favourite, these malt balls are coated in white chocolate and crunchy cookie pieces.

Sylt Great Taste pickling starter pack £24.99, notonthehighstreet.com Homemade pickles have never been easier. You only need to add fruit or veg to these jars of seasonally spiced liquor.

Lazzaroni Dubai-style panettone £30, souschef.co.uk Presenting the flavour of 2025 transformed into an unmissable panettone, made with pistachio paste and kataifi pastry.

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gift guide -

Pophams ceramic pasta magnets £6, pophamshome.com

Star glass tumblers £40 for a set of 4, puretabletop.com

For a fun way to decorate a fridge – take your pick from miniature farfalle, ravioli and more.

A colourful quartet of glasses adorned with hand-painted stars to brighten up someone’s Christmas tablescape. C

Harriet Cheal Ceramics butter dish £47.50, notonthehighstreet.com Bring a touch of whimsy to someone’s breakfast spread with a hand-painted floral butter dish.

‘Make mine an espresso’ print £12, lyonettedesigns.co.uk Must-have kitchen art for anyone who considers an espresso martini their go-to cocktail, plus 10 per cent of all sales are donated to a children’s charity.

SproutWorld kitchen pencils £8.95, Amazon For the budding gardener – the world’s only plantable pencils. Write until too short to use, then plant and grow cucumbers, aubergine, parsley and more.

HOME&KITCHEN LSA bowl set and paddle £50, lsa-international.com Drinks and nibbles get an upgrade with this smart bowl trio and serving board, ready to fill with olives, crisps, nuts or whatever your heart desires.

Pomodoro oven gloves £24, laurabarnes.co.uk Make everyday oven gloves a cheerful statement in tomato print and stripes. A co-ordinating apron and tea towel are also available.

Neesh Home chilli crisp tea towel £13.99, souschef.co.uk A pop art tea towel for the person who adds chilli crisp to everything.

Meri Meri gold star taper candles £18, merimeri.co.uk Here’s a great way for your favourite host to make every dinner party sparkle.

Interlude lemon-shaped candles, £12 for three, interludecandles.com Someone with a sense of humour will adore these unscented candles — almost too pretty to light.

CHRISTMAS 2025 goodfood.com 157

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These offers are open to UK addresses only. closing date for these offers is 31 December 2025. We reserve the right to reject or cancel subscriptions at any point if the customer has previously cancelled their subscription during the trial period for that magazine. The History Extra app is included in the BBC History print and digital subscription, and BBC Gardenersí World premium is included in the BBC Gardenersí World print and digital subscription. Prices are discounted from the full UK subscription price and include P&P.

gift guide Netherton Foundry spun iron focaccia pan £79, souschef.co.uk Focaccia has been all over our social feeds this year. This pan-for-life will be well received by a home baker and is also great for roast potatoes.

Addison Ross corkscrew £35, addisonross.com Get ready to pop bottles with this sleek colourful corkscrew – the ideal gift for wine lovers with an eye for design.

Decorative cake tin £34, falconenamelware.com Bake impressive cakes to share or set grand jellies in this chic white enamel tin.

Uashmama beverage chiller £34, uashmamauk.com Made of innovative and sustainable washable paper, this wine chiller stores flat in the freezer and comes in 10 colours.

COOKWARE&KIT Proper pie dish £30, jamieoliver.com MEATER Pro thermometer £129, meater.com Help someone take their Sunday roast up a notch with this sleek wireless thermometer for perfect results every time.

Pretty in pink, this stoneware dish will make a pie look even more tempting – and it makes a lovely serving dish too.

Ninja Crispi £149.99, ninjakitchen.co.uk Splash out with this latest release from air fryer stalwarts Ninja – a clever four-in-one model that can air-fry, roast, reheat and keep warm. Its glass base allows you to keep an eye on progress.

Smeg milk frother £99.95, shop.smeguk.com Available in a rainbow of colours, this sleek mini frother will become an essential for a coffee and matcha fan.

GIFT A SUBSCRIPTION TO GOOD FOOD MAGAZINE Make sure they never miss an issue of the nation’s no.1 food magazine. Turn to page 46 for more details.

CHRISTMAS 2025 goodfood.com 159

27ñ30 November 2025 NEC, BIRMINGHAM

Countdown to the Join us for the ultimate foodie day out next month The festive season is just around the corner and there’s no better way to prepare than with a trip to the Good Food Show Winter! Join for the perfect way to kick off the Christmas celebrations, filled with delicious tastings, festive shopping and all the inspiration you need to whip up showstopping dishes all winter. Plus, if you are looking to add some luxury to your day, treat yourself and a loved one to the VIP experience, giving you access to an exclusive lounge, front-block Big Kitchen seats and more festive perks!

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Servings of Head to the Christmas and Good Food Kitchen stages for live demos where you’ll find seasonal recipes to delight every palate. Take a seat as you watch chefs and experts including Brin Pirathapan, Becky Excell, Mariella Frostrup and Belles Berry create home comfort dishes along with fresh new creations. WITH THANKS TO OUR SPONSORS:

Headline sponsor

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*15% and subscriber 20% off valid on adult/standard entry tickets offer ends 23:59pm 16 November 2025. All offers exclude Saturday, VIP tickets, added extras, not valid with any other offer. £3.95 transaction fee per e-ticket per order, not all celebrities appear on all days and the line-up in subject to change. Details correct at time of print.

moments! The Big Kitchen Make sure to add the Big Kitchen experience to your day, from just £3. You’re in for 40 minutes of inspiration and entertainment sponsored by HexClad as you find out what your favourite celebrity chefs and experts are making this Christmas. With a star-studded lineup including James Martin, Lisa Faulkner and more, who will you see?

Sample some treats Explore the show floor and discover delicious free samples from across the foodie world. That’s lunch sorted! Think of it as grazing your way through the day. One delicious stop leads to another.

Workshop fun Snap up the last seats and join a workshop for the perfect addition to your great day out. From wine tastings, to the beautiful new Christmas Table with canapé creations, cocktail masterclasses and Suzy Pelta’s edible christmas gifts, there’s something for everyone.

A shopper’s heaven Taste and explore your way around 350+ exhibitors. With big brands you know and love, the new Gifting Village, plus the Drinks Cabinet and Producers Village, tick off your festive shopping list all under one roof.

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Twin-pack 40-litre professional compost with free delivery worth £6.99!* • The highest quality ingredients and pH balance for optimum growing conditions • Scientifically proven to encourage plants to reach their full potential, every time • Each batch is freshly made and bursting with goodness Item: 100064 £23.97, save £13 (RRP £36.97) FREE WITH EVERY ORDER Blooming Fast Superior Soluble Fertiliser 1 x 100g sachet – Item: 100085 Free, added straight to your basket

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easy recipes for every day

midweek meals Parsnip & miso soup with sesame croutons p168 CHRISTMAS 2025 goodfood.com 163

midweek meals

time-savers Prep these recipes in advance to make cooking a bit simpler between the big occasion days recipes AILSA BURT photographs MELISSA REYNOLDS-JAMES

164 goodfood.com CHRISTMAS 2025

easy

This is easy to knock together for a weeknight dinner, but also smart enough for any last-minute guests. SERVES 4-6 PREP 15 mins COOK 45 mins EASY ❄

50g dried breadcrumbs 100g feta in brine 400g lamb mince 2 tsp ground cumin 1 lemon, zested and juiced 1 red onion, roughly sliced 2 tbsp olive oil 2 x 400g cans chopped tomatoes ½ tsp ground cinnamon 700g jar butter beans, drained and rinsed small handful of parsley, finely chopped green salad, to serve

£1.92 per serving

1 Mix the breadcrumbs and around 2 tbsp of the feta brine in a large bowl. Set aside for 5 mins to absorb, then add the lamb mince, cumin, lemon zest and some seasoning. Combine using your hands, then divide into 24 small meatballs. 2 Heat the oven to 200C/180C fan/ gas 6. Put the meatballs and sliced onion in a baking dish and drizzle with 1 tbsp of the olive oil, stirring gently to coat everything. Roast for 10-15 mins until the meatballs are lightly browned then pour in the chopped tomatoes, swilling out the cans with a splash of water and adding this too, then the cinnamon and butter beans. Season and add a splash of lemon juice, then stir gently. Crumble over the feta and drizzle over the remaining oil then return to the oven for 30-35 mins, until the meatballs are cooked and the sauce has reduced. Season and serve scattered with the parsley and a green salad on the side, if you like.

plan your week We know life is busy, so to make things easier we’re sharing this handy cut-out list with everything you need for our midweek meals.

SHOPPI NG L IST FR ESH PRODUCE

FREEZER

lemon red onion large onion banana shallots garlic red chilli kale or cavolo nero cooked beetroot parsnips Maris Piper potatoes ginger spring onions bok choy parsley

whole leaf spinach

M E AT & FISH lamb mince cooking chorizo pork mince prawn ravioli

DA I RY feta in brine double cream parmesan butter

STOR ECU PBOA R D roasted red peppers dried breadcrumbs 2 x 400g cans chopped tomatoes 400g can cherry tomatoes 700g jar butter beans vegetable stock pouch of cooked grains sourdough bread medium egg noodles olive oil ground cumin ground cinnamon caster sugar sherry vinegar white miso sesame seeds sesame oil vegetable oil soy sauce Shaoxing rice wine

GOOD TO KNOW fibre • vit c • 2 of 5-a-day PER SERVING (6) 353 kcals • fat 17g • saturates 7g • carbs 24g • sugars 8g • fibre 6g • protein 23g • salt 0.92g

cook and freeze Leave to cool, then cover and freeze. To cook, defrost overnight in the fridge. Heat the oven to 200C/180C fan/gas 6, cover with foil and cook for 30-35 mins until piping hot throughout.

Find more midweek meals on the Good Food app Try our app for quick, easy meals your family will love, clever budget meal plans and more.

CHRISTMAS 2025 goodfood.com 165

Per person costings do not include salt, pepper or oil

Feta & lamb meatball bake

Prawn ravioli & spinach lasagne Use shop-bought ravioli for this easy cheat’s lasagne. SERVES 4-6 PREP 15 mins COOK 20 mins EASY ❄

500g prawn ravioli 300g frozen spinach 2 tbsp olive oil 1 large onion, finely chopped 4 garlic cloves, finely chopped 1 red chilli, finely chopped, deseeded if you prefer less heat 1 x 400g can cherry tomatoes 1 tsp caster sugar For the topping 125ml double cream 40g parmesan, finely grated

1 Boil a pan of salted water and cook the ravioli for 1-2 mins. Put the frozen spinach in a sieve or colander, then drain the pasta over it. Tip the pasta onto a plate and set aside with the spinach. 2 Heat the olive oil in a frying pan over a medium heat. Stir in the onion with a pinch of salt and fry for 8 mins until beginning to soften. Mix in the garlic and chilli and cook for 2 mins until fragrant. Pour in the tomatoes and rinse out the can with a splash of water, add that too, then the sugar and spinach. Bring to a simmer and cook for 10-15 mins until thickened slightly and the spinach has loosened. Season. 3 Heat the grill on high. For the topping, mix the cream with the parmesan and some black pepper. Spoon half of the tomato sauce over the base of a baking dish. Top with half the ravioli in an even layer and the remaining tomato sauce. Dot over the remaining ravioli then spoon the creamy sauce over the top. Put under the grill and cook for 5-7 mins until golden. GOOD TO KNOW fibre • 2 of 5-a-day PER SERVING (6) 432 kcals • fat 27g • saturates 11g • carbs 31g • sugars 7g • fibre 6g • protein 13g • salt 1.2g

assemble and freeze You can assemble this, cover and freeze for up to two months. Defrost overnight in the fridge and cook following step 3 of the recipe.

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£1.91 per serving

Shoot director JORDAN EDMONDS-MOORE | Food stylist JESSICA MARIGLIANO-BARRY | Stylist FAYE WEARS

easy

£2.97 per serving

Chorizo & greens warm salad

SERVES 2 PREP 15 mins COOK 20 mins EASY

2 roasted red peppers, drained if from a jar, sliced thinly 2 tbsp sherry vinegar 250g pouch cooked grains (we used a five-grain mixture) 3 cooked beetroot, cut into wedges small handful of parsley, finely chopped

2 tbsp olive oil 2 cooking chorizo, around 100g, thinly sliced 2 banana shallots, thinly sliced 2 garlic cloves, thinly sliced 100g kale or cavolo nero, tough stalks removed, leaves shredded

1 Heat the olive oil in a large frying pan over a medium-high heat. Add the chorizo and cook for 5-7 mins until crisp all over and darkened. Remove to a plate using a slotted spoon and set aside. Add the shallots to the pan and cook for

Using some shortcut ingredients like roasted peppers means this salad comes together in minutes.

4-5 mins until softened. Mix in the garlic and cook for 1-2 mins until fragrant. Stir in the kale and roasted peppers. Cook for 3-4 mins, until the kale has wilted slightly, but still retains some shape. Mix in the sherry vinegar, then season to taste. 2 Tip in the cooked grains and stir to warm through over a low heat. Toss through the beetroot, then serve with the crispy chorizo and chopped parsley scattered over. GOOD TO KNOW calcium • fibre • folate • vit c • 2 of 5-a-day PER SERVING 622 kcals • fat 34g • saturates 9g • carbs 50g • sugars 11g • fibre 12g • protein 23g • salt 3.1g

keep chilled Prep up until the end of step 1 and keep the components in the fridge. When ready to cook, warm through the kale mixture in a frying pan over a low heat, covered, then continue with step 2.

CHRISTMAS 2025 goodfood.com 167

Parsnip & miso soup with sesame croutons Sweet parsnips meet savoury miso in this winter warmer.

£1.07 per serving

SERVES 4 PREP 10 mins COOK 30 mins EASY V ❄

1 tbsp olive oil 20g butter 3 large banana shallots, finely sliced 4 garlic cloves, finely chopped 25g ginger, finely grated ½-1 tsp chilli flakes, to taste 500g parsnips, unpeeled, trimmed and roughly chopped 250g Maris Piper potatoes, unpeeled, cut into small pieces 2 tbsp white miso 1.2 litres vegetable stock For the croutons 200g sourdough, torn into bite-sized pieces 1 tbsp sesame seeds 1 ½ tbsp olive oil To serve 100ml natural yogurt small handful of coriander leaves

1 Heat the olive oil and butter in a large saucepan over a medium-high heat. Once melted, stir in the shallots and cook for 4-5 mins until softened. Mix in the garlic, ginger and chilli flakes and cook for 2 mins until fragrant. Stir in the parsnips, potatoes, miso and stock, and bring to a boil. Reduce to a simmer and let it gently blip away for 15-20 mins until the vegetables are tender. 2 Blitz until smooth using a hand blender and season. Will keep chilled for up to four days or frozen for three months. Keep warm on a low heat while you make the croutons.

3 Heat the oven to 200C/180C fan/ gas 6. Tip the sourdough, sesame seeds and oil onto a baking tray with some seasoning and toss together using your hands until well coated. Toast for 12-15 mins until crisp and golden brown. Ladle the soup into bowls and dollop over the yogurt. Scatter over the coriander leaves and croutons to serve.

GOOD TO KNOW low cal • fibre • folate • vit c • iron • 2 of 5-a-day PER SERVING 436 kcals • fat 16g • saturates 4g • carbs 55g • sugars 14g • fibre 11g • protein 12g • salt 2.6g

blitz and freeze Once blended, freeze the soup, then defrost for a few hours before reheating.

JUST £72.25

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Each piece features a ceramic non-stick interior, glass lid with steam vent, and soft-touch Bakelite handles for comfortable use. Heat-resistant painted body and ribbed texture design bring durability and style, while the easy-to-clean surfaces mean you’ll spend less time washing up.

HOW TO ORDER Visit haden.com and use code RIBBED15 at checkout for discount. T&Cs: Orders are despatched from 5-7 working days. Standard delivery is free on all orders over £50 and a £4.95 delivery charge applies to orders under £50. Offer closes 31 December 2025 or while stocks last. Delivery to UK mainland only, some exclusions may apply. No minimum purchase requirement, one use per customer, cannot be used in conjunction with other discounts.

168 goodfood.com CHRISTMAS 2025

RRP £85 plus p&p*

£1.21 per serving

easy

£1.95 per serving

Spicy pork & ginger noodles

2 tbsp soy sauce 2 tbsp Shaoxing rice wine

SERVES 4 PREP 10 mins COOK 15 mins EASY

1 Cook the noodles following pack instructions, then drain well and set aside. Heat both oils in a large, deep frying pan over a medium-high heat. Stir in the pork mince, breaking it up using the back of a wooden spoon. Cook for 2-3 mins, until any water has evaporated. Mix in the mushrooms and cook for a further 4-5 mins until browned. Stir in the ginger, garlic, chilli and the white parts of the spring onions and bok choy. Cook for 2-3 mins until fragrant and softened. 2 Mix in the green parts of the bok choy along with the soy sauce, rice

250g medium egg noodles ½ tbsp sesame oil 1 tbsp vegetable oil 400g pork mince 300g mushrooms, finely sliced 30g ginger, finely grated 3 garlic cloves, crushed 1 red chilli, finely chopped 4 spring onions, finely sliced, green and white parts kept separate 3 bok choy, leaves separated, white parts finely sliced and leafy tops left whole

wine and the cooked noodles. Toss everything together to coat, then serve sprinkled with with the remaining green parts of the spring onions. GOOD TO KNOW low cal • iron • folate • vit c • fibre • 2 of 5-a-day PER SERVING 476 kcals • fat 16g • saturates 4g • carbs 47g • sugars 4g • fibre 7g • protein 33g • salt 2.2g

keep chilled Make this up to two days in advance and keep covered in the fridge. To reheat, tip into a frying pan with a splash of water and the lid on over a low heat for 3-5 mins until piping hot.

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bistro menu

french classics Chef Matthew Ryle proves how simple it is to recreate beloved dishes at home, including moules marinère and crème caramel photographs PATRICIA NIVEN

Matthew Ryle is a classically trained chef who competed on MasterChef: The Professionals in 2018, and has since become the head of two French brasseries in London – Maison François and Cafe François. French Classics is his first cookbook. @matthewryle

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French onion soup, p172

easy Moules marinière, p172

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French onion soup I remember the first time I ate this: I was a young boy stopping for a family lunch on my first ski trip to the Alps, when out came a bubbling cauldron of onions, cheese and bread. My mum warned me it would be hot, but I found the aroma too tempting and burned my tongue, as I’ve done nearly every time since. A staple in restaurants across France, the recipe actually originated as a humble peasant soup made with just onions, stale bread and water. Today’s version might be a bit fancier, but this is still simple to make at home. Slowly caramelised onions melting into a rich beef broth, absorbed by baguette and covered in molten gruyère – it’s the ultimate comfort food. SERVES 4 as a starter or light meal PREP 15 mins COOK 1 hr 10 mins EASY

1.5kg onions (about 6), finely sliced 100g butter

Moules marinière This Normandy classic dish is usually eaten in restaurants rather than at home, which is a shame, because it’s ridiculously simple and quick to prepare, as well as being surprisingly good value for money. It’s wonderful for a sharing starter, a light lunch or dinner, and excellent with a glass of white wine (if there’s any left from the sauce), some crusty bread and perhaps a portion of frites. SERVES 4 PREP 10 mins COOK 20 mins EASY

1kg mussels (see tip) 40g butter 2 shallots, finely chopped 3 garlic cloves, finely chopped or grated 1 bay leaf 250ml white wine 250ml double cream 1 /2 lemon, juiced 3 tbsp chopped parsley leaves

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3 garlic cloves, crushed 3 bay leaves few thyme sprigs, leaves only 300ml white wine 1.3 litres good-quality beef stock (homemade or shop-bought) 50ml soy sauce ½ day-old baguette 250g gruyère

1 Cook the onions in the butter over a low heat in a wide, heavy-based pan. After 10 mins, add a pinch of salt, the garlic and bay leaves. Cook, stirring regularly, until the onions are caramelised and brown, about 45 mins. (I know this sounds a long time, but it’ll be worth it.) 2 Add the thyme and pour in the wine. Bring to a simmer and continue to cook until the wine has reduced by half. 3 Add the beef stock and soy sauce and gently simmer for around 10 mins. Meanwhile, cut the baguette into 2cm-thick slices and grate the gruyère. 4 Heat the grill. Check the seasoning of the soup, adding salt

1 Rinse the mussels under cold, running water. Discard any open shells that don’t close when lightly squeezed. Remove the tough ‘beards’ that stick out of the closed shells by pulling them until they snap off. 2 In a large pan with a tight-fitting lid, melt the butter and cook the shallots and garlic over a mediumlow heat until they’re very soft, but without colour. 3 Add the bay leaf and white wine, and bring to the boil. Increase the heat to high, tip in the mussels, then place the lid on the pan. Steam the mussels for around 3 mins, shaking the pan occasionally. All the mussels should be open and their plump meat exposed. If they aren’t, place the lid back on and give it another minute. You want your mussels to only just open: that disappointing bowl of shrivelled mussels comes from leaving them on the heat for too long.

and pepper if required, then ladle into ovenproof bowls that can go under the grill. Top with the baguette slices and mound high with grated gruyère, dividing it evenly between the bowls. Place under the hot grill until golden brown and bubbling, then serve. GOOD TO KNOW calcium • fibre • 1 of 5-a-day PER SERVING 833 kcals • fat 49g • saturates 28g • carbs 51g • sugars 28g • fibre 11g • protein 30g • salt 4.01g

matthew’s tip The secret ingredient to this soup is time, as the onions need to be cooked very low and slow. The more caramelised, the more flavour they’ll have. Making your own stock will result in the most authentic-tasting soup, but shopbought stock will do the trick as long as your onions have received enough love. It’s not traditional, but my other secret is a splash of soy sauce, which adds richness and makes those caramelised onion flavours sing.

4 Remove the mussels with a slotted spoon and place in warmed serving bowls, discarding the bay leaf. Quickly reduce the cooking liquid by one-quarter, then add the cream, lemon juice and parsley. Season to taste, then pour the sauce over the cooked mussels and serve immediately. GOOD TO KNOW gluten free PER SERVING 502 kcals • fat 43g • saturates 26g • carbs 4g • sugars 4g • fibre 1g • protein 14g • salt 0.94g

matthew’s tip The secret here is the freshness of the mussels. A good-quality mussel has a glossy shell, should be closed and feel heavy, with no ‘fishy’ smell. Mussels should still be alive when you buy them, so make sure your fishmonger is picking your order from a batch that is fresh in that morning.

easy

Crème caramel This velvety set custard, infused with vanilla, with its rich, dark, caramel syrup, balances indulgence and lightness and is surprisingly easy to make. It’s one of France’s most popular desserts. It’s a dish I first came across long before I appreciated what I was eating. It came in a plastic pot with a tag on the bottom which, when you pulled, slipped out onto your plate. Although the flavours were not memorable, I remember the silky mouthfeel and always try to replicate it. Here, I’ve used a mix of milk and whipping cream for the perfect texture. You can use vanilla extract instead of pods, but it won’t have quite the same flavour. SERVES 4 PREP 10 mins plus at least 2 hrs chilling COOK 50 mins EASY V

140g caster sugar 2 eggs, plus 1 egg yolk 200ml whole milk 100ml whipping cream 2 vanilla pods, split lengthways and seeds scraped out, or 2 tsp vanilla extract

1 Heat the oven to 150C/130C fan/ gas 2. Start with the caramel. Have a large bowl of cold water to hand. Put 100g of the sugar in a heavybased saucepan in an even layer. Add 4 tsp hot water and allow the sugar to absorb it for a few minutes, then set over a medium heat to dissolve. Help it along by shaking the pan, but do not stir. Once a syrup forms, it will turn golden, then to a rich caramel colour. To stop the cooking, place the base of the pan in the bowl of cold water. Divide

between four ramekins, 9 x 5cm, then place in a roasting tin. 2 Whisk the eggs, yolk and remaining 40g sugar in a bowl. Bring the milk, cream, vanilla seeds and pods, if using, to the boil in a saucepan, then pour slowly over the egg mix, whisking all the time. Pass through a sieve into each ramekin. Add the vanilla extract, if using. 3 Place the roasting tin in the oven and fill with enough boiling water to come halfway up each ramekin. Bake for 35 mins, or until just cooked and still wobbling. 4 Leave to cool, then chill for at least 2 hrs, or overnight. Serve in the ramekins, or run a knife around each, turn out on to a plate with a rim. Will keep chilled for a few days. GOOD TO KNOW gluten free PER SERVING 323 kcals • fat 16g • saturates 9g • carbs 38g • sugars 38g • fibre 0g • protein 6g • salt 0.18g

matthew’s tip There are two main points to consider when making crème caramel: first, the colour of the caramel must be a deep brown: too light and it will taste sweet with no caramel flavour. Second, the egg mixture must be cooked until just set; it still needs to have a wobble, otherwise you’ll lose that magical melt-in-the-mouth texture. Recipes are adapted from French Classics by Matthew Ryle (£26, Bloomsbury) and not retested by us.

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HOLIDAYS

Explore the lakes and gardens of Northern Italy

Relax by Lake Como and ride the Bernina Express

Enjoy a relaxing holiday on the shores of Lake Orta with a trip to fashionable Milan

This Italian tour includes three excursions plus free days to unwind and explore at your own pace

Departures: 4-11 May and 18-25 October 2026 From £1,875 per person*

Departures: 9-16 May, 13-20 June, 5-12 September and 19-26 September 2026 From £1,839 per person*

Travel by Eurostar from St Pancras to Italy’s Lake Orta, to your seven-night base at Hotel Giardinetto, with daily breakfast and dinner. Enjoy three free days to relax or explore this hidden gem. Included excursions take you to Stresa on Lake Maggiore, famed for its villas and gardens, and to Lake Como’s Villa Carlotta. You’ll also cross into Switzerland twice and visit Milan for sightseeing and shopping, combining lakeside relaxation with cultural highlights and alpine charm.

Lake Como is one of Italy’s most picturesque lakes and your seven-night base is in Colico, a charming village on its shores. Evenings can be spent in local eateries and bars with lake views. A highlight is a day trip to Switzerland’s elegant St Moritz via the Bernina Railway, the highest line in the Alps. Enjoy breathtaking lakes, mountains, lunch at a local restaurant and free time to explore its chic shops and cafés, immersing yourself in alpine charm.

What’s included ● Seven nights half-board at the four-star Hotel Giardinetto

What’s included

● Three free days to relax or explore at your own pace

● Seven nights at Hotel Risi in Colico with breakfast

● Excursions to Lake Como and Lake Lugano

● Welcome dinner at a local restaurant

● A day trip to the cosmopolitan city of Milan

● Bernina Railway tickets

● An excursion around the shores of Lake Maggiore, including

● Visit to the chic alpine town of St Moritz

Stresa and Swiss town Locarno ● Stunning rail travel through the Swiss Alps ● Return Eurostar from London to Paris; return TGV from Paris to Stresa

● Half-day tour of Varenna ● Lunch at a local restaurant in Como, St Moritz and Varenna ● Private boat cruise to Como and back ● Afternoon tour of Como’s historic centre ● Tour manager for some excursions and transfers

TO BOOK

Call 03300 292 994 and quote ‘Good Food’

Call 03308 222 889 and quote ‘Good Food’

OR FOR MORE INFORMATION VISIT

gf.tripsmiths.com/italy

gf.tripsmiths.com/bernina

TERMS & CONDITIONS *Prices are per person, based on two sharing, subject to availability. Price and itinerary correct at time of printing but subject to change. Single supplement applies. Deposit: 30 per cent. Local charges such as tourist or city tax apply. Travel insurance is not included and should be taken out at time of booking. Holidays may be sold through other selected brands. Images used may not reflect your actual tour experience. Holidays are operated by and subject to the booking conditions of TS Travel Limited (ATOL bonded).

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digestion

Beat the bloat this Christmas Nutritionist Kerry Torrens shares advice on soothing your gut through the party season

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What is indigestion? Indigestion, also known as dyspepsia, is a term used to describe pain or discomfort in the upper part of the gut – this includes the stomach and first part of the small intestine. The umbrella term includes a condition we commonly refer to as ‘heartburn’; this is caused by acid from the stomach travelling back

to the gullet and on towards your throat. If this happens consistently over time, it may cause damage, inflammation and even ulcers. Other symptoms of indigestion include bloating, belching, feeling overly ‘full’ or sick. Symptoms are often related to eating and may come in bouts rather than being present all of the time.

What is acid reflux? Acid reflux is another name for heartburn and affects around one in five adults in the UK. Symptoms vary from a warm to burning pain felt in the middle of the chest which rises up to the throat, to an unpleasant taste in the mouth and bad breath. A typical trigger scenario might

be bending to load the dishwasher after eating a rich or spicy meal. For those with frequent or severe heartburn, it may be the presentation of a potentially more problematic condition that’s known as gastroesophageal reflux disease (GERD). See below for when to consult your GP.

What causes acid reflux? The typical culprits can be divided into three categories: • Food and drinks that are acidic in nature and cause irritation to the lining of the oesophagus such as tomatoes, onions and citrus fruits, as well as spices. • Food and drinks that cause the stomach to distend, including carbonated drinks and large, calorie-dense meals. • Food and drinks that promote relaxation of certain muscles in the stomach including caffeinated drinks like coffee, chocolate, alcohol, fatty and fried foods.

There are a number of potential causes, which include: • Structural issues such as a stomach ulcer or inflammation of the stomach • Overeating or eating too quickly • Fatty, greasy or spicy foods • Excess caffeine, alcohol or chocolate • Carbonated drinks • Stress and anxiety • Pregnancy • Certain medications, such as anti-inflammatories • As with many conditions, the likelihood of experiencing indigestion may also increase with age

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When to see your GP Most of us experience indigestion at some stage – a few lifestyle changes and over-the-counter medications should be all that’s needed to manage the condition. However, if your indigestion is recurrent or worsening – don’t ignore your symptoms. Refer to your GP if you experience any of the following: • Heartburn on most days for three weeks or more • You’ve been taking antacids for four weeks or more • You have symptoms such as weight loss, nausea or difficulty swallowing in conjunction with heartburn

health

A nutritionist’s tips to avoid indigestion You may find certain things set off your symptoms. Common trigger foods include spices, coffee, alcohol, chocolate, mint, fizzy soft drinks and acidic foods, like tomatoes. Red meat, full-fat dairy and fried foods may also be culprits, as they slow down digestion. The greater your body mass index, the more likely you are to experience acid reflux, so keeping an eye on your weight may help minimise your risk of developing the condition. If you already have acid reflux, losing weight can minimise your symptoms. Although it may also depend on your genetics. Eating at regular times can help – try to avoid mindless midnight snacks or skipping breakfast. Take time over your food, sitting at a table, eating slowly and not beyond your comfortable fullness. If you tend to eat late in the evening, swap your main meal to lunchtime and aim for at least three hours between your evening meal and going to bed.

What’s best to drink for acid reflux?

Photographs FGTRADE/E+/GETTY, DPS CLAUDI TOTIR, KARL HENDON, YEVGEN ROMANENKO, KRISTINA IGUMNOVA/MOMENT, MONICA NINKER/E+/GETTY, ISTOCK/ GETTY IMAGES PLUS, ANGELA SERENA GILMORE/ALAMY STOCK PHOTO

There are some drinks that may soothe and even alleviate symptoms. Ginger tea A natural anti-inflammatory and widely recognised for its gut-soothing properties, ginger can help to alleviate reflux. Enjoy ginger tea with a little lemon and honey; although lemon is generally considered acidic, a small amount of juice in warm water in combination with honey has an alkalising effect. Liquorice tea From the root of the liquorice plant, liquorice tea has a naturally sweet flavour. With a long history of use for digestive issues including nausea and indigestion, liquorice is considered a soothing and comforting drink. Plant-based or low-fat dairy milk For some people, whole fat dairy milk worsens their symptoms, and this is probably due to its higher fat content. Lower-fat dairy and plant-based alternatives, such as oat or almond milk, may be more soothing.

What can you do to help? It’s worth remembering that what triggers your heartburn will be personal to you, which means what helps manage it will depend on your own investigations. Keeping a food and symptom diary is the first step to identifying your triggers. You can then start to implement the following measures:

• Limit your intake of fizzy drinks

• Cut out or at least minimise trigger foods

• Reduce red and processed meats; keep rich, spicy or fatty foods to a minimum and opt for lean poultry or fish instead

• Limit your consumption of tea, coffee, cola and chocolate as these contain caffeine, which can worsen symptoms • Take time over your food and aim to eat in a relaxed way, as often as is possible • Have smaller, more frequent meals and snacks • Choose dishes that are steamed, grilled or poached, rather than fried • Cut back on alcohol — swap in a few no- or low- alcohol drinks

• Consider a spray oil for cooking • Avoid bending or lying down after eating, and ideally time your evening meal at least 3-4 hours before you go to bed

• If you are overweight, seek help to address this • If you smoke, stop • If you regularly take ibuprofen or aspirin, these can make your symptoms worse, so speak to a pharmacist for advice on alternative pain relief • Elevate the head of your bed to help prevent heartburn disturbing your sleep

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health benefits

Dried fruit offers more than fibre

Deputy health editor Isabella Keeling highlights which fruits can improve bone health and help level your blood sugar

ried fruit is a versatile ingredient; we might only think of it in cakes and puddings at Christmas, but they can bring a touch of sweetness and depth to savoury dishes, too — perhaps the best example being a tagine simmered with raisins (see page 180). Adding a handful to your breakfast is a handy way to include more in your daily intake, like the ideas we’ve featured here. The process of dehydrating the fruit means it keeps for much longer than fresh, so it’s a great storecupboard standby. Be aware,

though, that some fruits are dried using a non-traditional process where sugars are added, significantly increasing the calories. But in general, dried fruit also has a richer concentration of nutrients that together can have a positive impact on blood circulation and bone health (see below). A 30g portion counts as one of your five-a-day, which is roughly equivalent to 80g of fresh fruit. Of course that doesn’t mean eating too many mince pies is a good idea, but it is Christmas, so a little indulgence should be heartily embraced.

5 REASONS TO EAT MORE DRIED FRUIT Source of protective antioxidants Dried fruits are rich in plant compounds with protective antioxidant properties. These may help to improve blood flow and lower the risk of heart disease. Rich source of micronutrients As dried fruit contains less water, it provides a more concentrated source of vitamins and minerals when compared to their fresh counterparts. Useful source of dietary fibre Dried fruit contains two to three times the amount of fibre than fresh. Most of us don’t eat enough fibre, which is important to support digestive function and is associated with a lower risk of cardiovascular disease.

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May support bone health Studies suggest prunes may benefit bone health, due to the high levels of bone-healthy nutrients like vitamin K. May be a useful sugar replacement Date syrup, in particular, has a low Glycaemic Index (GI) and less fructose than most other sweeteners, which is good news as too much fructose is linked to obesity and type 2 diabetes.

health

Quick nutritious recipes Oat & chia porridge with prunes The night before you want to serve this, put 6 prunes in a small pan with a few pinches of ground cinnamon. Cover with water and bring to the boil, then simmer for 5 mins. Tip into a bowl and set aside to soak overnight. Tip 50g rolled oats and 2 tbsp chia seeds into a bowl, pour over 300ml boiling water then stir well. Cover and leave to soak overnight too.

The next morning, stir 1/2 tsp vanilla extract and 150ml yogurt into the oat mixture – you may need to dilute slightly with milk or water. Spoon into bowls and top with 150ml yogurt, the prunes, 2 thinly sliced pears and 2 tsp pumpkin seeds. Serves 2. GOOD TO KNOW low fat • calcium • fibre • 2 of 5-a-day PER SERVING 357 kcals • fat 10g • saturates 4g • carbs 48g • sugars 30g • fibre 10g • protein 14g • salt 0.34g

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health

Peanut butter date & oat pots Tip 180g porridge oats into a large bowl and pour over 600ml boiling water. Add 75g crunchy peanut butter, 40g chopped medjool dates and 2 tsp vanilla extract, then stir well. Cool, then stir through 240g yogurt. Dilute with a small amount of water if the consistency is a little thick. Spoon into six glasses, then top with 240g yogurt and dust with cinnamon. Cover each glass and keep in the fridge until ready to eat. Serves 6. GOOD TO KNOW healthy PER SERVING 304 kcals • fat 12g • saturates 3g • carbs 34g • sugars 13g • fibre 4g • protein 13g • salt 0.32g

Mix 800g skinless boneless chicken thighs, cut into large chunks, with 1 tbsp harissa in a large bowl, then chill, covered, for 20-30 mins. Heat 1 tbsp vegetable oil in a large flameproof casserole or tagine dish and fry the chicken for 2-3 mins until browned. Remove from the dish and set aside. Fry 1 finely sliced onion for 8-10 mins until soft, then stir in 1 tsp each of cinnamon, ground cumin and turmeric. Return the chicken to the dish, together with 500ml chicken stock, 400g chopped tomatoes and 100g raisins. Season, bring to the boil, then reduce the heat to low. Simmer, covered, for 45 mins. Add 400g chickpeas to the dish, and simmer, uncovered, for 15 mins until the sauce reduces slightly and thickens. Serve with couscous and fresh mint, if you like. Serves 4. GOOD TO KNOW fibre • iron • 3 of 5-a-day PER SERVING 502 kcals • fat 18g • saturates 4g • carbs 33g • sugars 23g • fibre 6g • protein 48g • salt 0.97g

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Photographrs: ISTOCK / GETTY IMAGES PLUS

Easy chicken & chickpea tagine

HOLIDAYS

Europe’s finest river cruises Timeless waterways, unforgettable journeys The Douro, Porto & Salamanca Eight days/seven nights from £1,999pp* November 2025 or April, May, June, July, August, September, October and November 2026

The Blue Danube: Vienna, Budapest & Salzburg Eight days/seven nights from £1,799pp* April, May, June, July, August, September and October 2026

Prices from £1,799pp*

Explore Europe’s hidden gem, running through the Douro Valley. Cruise through port wine territory, where hillsides give way to a landscape dotted with vineyards. Portuguese wine is outstanding, and the onboard wine list includes excellent regional bottles. Discover the Douro Valley and Iberia’s most charming villages, age-old traditions and cuisine.

Unwind on our magical river cruise through the Danube River and enjoy an escorted tour of imperial Budapest, the Pearl of the Danube. Plus, see the sights of Bratislava, Esztergom, Melk, Salzburg and unforgettable Vienna along the course of eastern Europe’s mightiest river.

Holiday includes

● Four visits, including Mateus Palace Gardens, Castelo

● Seven guided tours, including the neoclassical

Rodrigo, Lamego and a typical quinta with wine tasting ● Guided tour, lunch and flamenco show in historic Salamanca ● Dinner at Quinta da Pacheca with a selection of their wines ● Traditional Portuguese folk music show ● Guided tour of Porto and a port cellar

Esztergom Basilica, charming Bratislava, historic Dürnstein, remarkable Melk Abbey, elegant Vienna and captivating Budapest, plus your choice between baroque Linz or magnificent Salzburg ● Live classical quartet recital on board ● Hungarian folklore show on board

Price includes ● Return flights plus transfers ● Seven nights on board a five-star ship ● Choice of cabins with window

or French balcony ● Delicious full-board dining plus the Chef’s or Captain’s dinner** ● Free drinks package* ● Complimentary onboard tea, coffee and wifi (connection speeds may vary) ● Expert Riviera cruise director

and concierge†

TO REQUEST A BROCHURE OR BOOK

Visit rivieratravel.co.uk/gfd OR CALL 01283 742398 quoting ‘Good Food ’ TERMS & CONDITIONS *Prices are based on two people sharing and are correct at time of print. Single supplements may apply. 2025 river cruises include an unlimited quantity of drinks at lunch and from 6pm to midnight while on board (selected drinks available); 2026 river cruises include an unlimited quantity of drinks from 10am to midnight while on board (selected drinks available). **Except one lunch if you choose the Salzburg excursion on the Blue Danube tour. †No concierge on Douro cruises. Holidays are operated by and subject to booking conditions of Riviera Travel, ABTA V4744 ATOL 3430 protected. Subject to availability. Additional entrance costs may apply. Images used in conjunction with Riviera Travel.

CHRISTMAS 2025 goodfood.com 181

NO HYPE, JUST GOOD HEALTH Introducing your new trusted source for simple, expert advice on nutrition, ﬁtness and wellbeing. Follow @goodhealthbygoodfood to be part of the journey from day one.

HOW TO FROM YOUR CHRISTMAS KITCHEN Deck the plates, not the bin, with these top tips from food waste expert Ali Honour

hristmas is the time of year we collectively lose all sense of proportion. A turkey big enough to feed a rugby squad? Of course. Four different stuffings? Essential. A cheeseboard so large it could get its own postcode? Well, it wouldn’t be Christmas without it. It’s the season of excess and the numbers prove it. Every year in the UK over 230,000 tonnes of perfectly edible food gets binned over the festive period. That’s 263,000 turkeys, 7.5 million mince pies, 11.3 million roast potatoes and enough brussels sprouts (17.2 million) to bury a semi-detached. And that’s just the traditional stuff. The trendy Christmas add-ons these days of expensive nuts, boozy fruits and panettone rarely make the official lists, but we all know where they end up: stale, sweaty or quietly mouldering in the back of the fridge. And here’s the thing: food waste isn’t just about feeling bad as you scrape things into the bin. It’s methane from landfill, a greenhouse gas 25 times more potent than CO₂. It’s the wasted energy, water, land, transport, packaging and labour that went into producing it. It’s £16 of every £100 you spend on festive food literally in the bin. That’s like burning a tenner and a fiver while humming Jingle Bells. So let’s change it. Think of your Christmas kitchen not as “leftovers” but as seasonal ingredients you get to keep playing with. With a little planning, you can eat gloriously well right through to January without buying more or wasting a thing. CHRISTMAS 2025 goodfood.com 183

THE STORECUPBOARD THAT SAVES CHRISTMAS The food waste battle isn’t just fought at the fridge: it starts with what’s in your cupboards. Stock the right things and you’ll have a rescue plan for any surplus. For me, beans are nonnegotiable (they will even be part of my Christmas dinner). They’re cheap, keep for ages, endlessly versatile and – whisper it – they’re one of the most climate-friendly proteins on the planet. While a turkey takes months to raise and a hefty carbon footprint to match, beans quietly grow on sunshine and rain, fixing nitrogen into the soil as they go. They’re the unsung heroes of sustainability, hiding in tins. The thing I love about beans is how they turn leftovers into something new – roast carrots can become a silky carrot and white bean soup; cold sprouts and parsnips transform into a chickpea fritter; a sad half-plate of roasted veg gets folded into a lentil shepherd’s pie. Even those “nibbles” moments – a random wedge of cheese, some crusty bread, the open jar of chutney – can be rescued by a quick bean whip or hummus.

Good oil & vinegar Instant dressing for the fridge forage plate

Canned tomatoes The backbone of stews, soups and Boxing Day shakshuka

Beans and lentils (canned or dried) The saviours of surplus

Dried pasta The perfect vehicles for lleftover cheese ssauces or roast meat ragù

Nuts & seeds Pickles & chutneys

Toast and scatter over roasted veg to make it look like you planned it

To liven up anything from cold cuts to cheese toasties. Mix odds and ends of chutneys together for that last festive cheese & nibbles do.

With these in place, you can spin almost any leftover into a meal worth bragging about — and you might even end up with something better than the original feast.

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Flour & baking powder For fritters, flatbreads or the odd emergency cake.

planet-friendlier

Buy what you love, not what’s trending That jar of black cherries? Gorgeous, but will you actually open it before July? Do you even like pistachios in desserts or are you just trying to keep up with the trends? And that enormous cheese wheel? It will haunt your fridge like a dairy poltergeist. Rule one: shop from your cupboards first. That half-bag of flaked almonds from 2021 is still viable. Those old, unopened jars of cranberry sauce? Consolidate, don’t duplicate. And if you don’t like panettone, you’re under no obligation to buy it, despite the supermarkets’ best efforts.

The cheeseboard reality check Your guests don’t need an entire fromagerie. Stick to three: one soft, one hard, one blue (or whatever your household actually eats). If you do overbuy soft cheeses, freeze what you can, or: • Blitz odds and ends into a cheese spread with cream cheese, mustard and herbs • Stir into a béchamel sauce for a pasta bake • Fold into mashed beans for a protein-packed toast topper, or: • 5-minute festive bean whip Blitz white beans, garlic, olive oil, lemon juice and scraps of soft cheese into a smooth dip. Serve with crudités or breadsticks.

The veg glut

Boxing Day brilliance

• Save your potato peelings, carrot tops and parsnip skins and turn them into crisps, bhajis or fritters. Mix with chickpea flour, spices, salt and a little water, then shallow-fry. Serve with yogurt and chutney and watch them vanish faster than pigs in blankets. Plus, turn mash into gnocchi or potato cakes.

Skip “proper cooking” and go for the best hash of your life: cold roast potatoes, shredded sprouts, any leftover meat or roasted veg, fried till crisp. Top with a fried egg and a spoonful of chutney. Done. (See our recipe on page 186.)

Seafood with sense Farmed salmon is the default Christmas fish for many – glossy, pink dyed, shrink-wrapped in supermarket chillers, but here’s the truth: much of it is raised in overcrowded sea pens where pollution, parasites and excessive feed wreak havoc on marine ecosystems. If you wouldn’t serve battery chicken, you might want to think twice about serving its aquatic equivalent. Swap it out for something better: British-caught smoked mackerel or cured trout are just as luxurious, far more sustainable and pack a richer flavour. And remember, prawns come with their own baggage. Many imported varieties are farmed in ways that damage coastal habitats. A switch to locally caught shellfish or a smoked fish pâté can save both the oceans and your conscience.

Panettone, the comeback king If you do succumb, turn the inevitable leftovers into French toast. Slice, soak in eggy milk, fry till golden, top with cherry compote and pistachio cream. Or cube and bake into a boozy bread-and-butter pudding. If there’s still some left after that, congratulations , you’ve found the one foodstuff that can outlast January. It also makes an outrageously good base for an ice cream sandwich.

Make puddings later Nobody said you had to eat everything on the 25th. Spread the indulgence. Save the trifle for New Year’s Eve and make it from what’s left – thawed profiteroles, chunks of yule log, neglected cherry compote, the dregs of chopped pistachios. It’ll taste even better when your palate has recovered from the Christmas Day onslaught.

Freeze the future Surplus cream? Freeze in ice cube trays. Half jars of chutney? Perfect for a January toastie. Roast veg? Blitz into soup. Bread going stale? Croutons, breadcrumbs or Christmas stuffing 2.0. CHRISTMAS 2025 goodfood.com 185

planet-friendlier

Cheeky festive zero-waste fixes • Mince pie truffles Crumble stale mince pies into melted chocolate and cream, chill, roll into balls, dust with cocoa. • Panettone parfait Layer cubes of panettone with whipped cream and berries (fresh or defrosted). • Sprout & potato bubble & squeak Fry leftover sprouts and roasties until golden, top with a fried egg. • Festive bean & ham soup Sauté onions, carrots and celery, add drained beans from your storecupboard, leftover ham stock or water, plus chopped ham. Simmer for 20 mins, season and serve with crusty bread. • Turkey tacos Shred turkey, toss with spices and serve in wraps with lettuce and yogurt. • Brie & cranberry toastie Self-explanatory, but worth repeating. • Nut pesto Blend nuts with parsley, olive oil, garlic and lemon. Toss with pasta or roasted veg. • Leftover champagne sorbet Mix flat fizz with sugar syrup, freeze then scrape into granita.

FESTIVE LEFTOVER FLOW

(Use it all, no guilt)

25–26 Dec Eat the “big ticket” stuff while it’s at its best (roast meat, seafood).

27–29 Dec Turn the trimmings into entirely new dishes (hashes, curries, soups).

30 Dec–1 Jan Use desserts and cheeses in inventive ways (trifles, sauces and bakes).

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After 1 Jan Freeze what’s left or turn into meals using storecupboard essentials.

Ali Honour is a chef who thinks recipes should come with footnotes about planetary health. Having fed summitgoers, corporates and communities alike, she champions a plant-forward table where beans (the humble heroes of soil and stomach alike) take centre stage. Her book BEANS is out 29 January 2026 and is available to pre-order at blastabooks.com. @honouryourfood

HOLIDAYS YS S

Puglia and the south – hidden gems of Italy

From £1,375pp*

Spend seven nights by the brilliant blue Adriatic Sea

Eight days/seven nights October 2025 to November 2026 Full of highlights, this is a truly eye-opening tour of Puglia on the shores of the Adriatic, lifting the veil on this fascinating region of southern Italy. Discover the ancient, whitewashed hill town of Ostuni in Alberobello and its conical trulli houses, and visit the extraordinary caves at Matera, as well as Monopoli and Polignano a Mare on an optional excursion. You’ll also visit Baroque gem Lecce – the Florence of the south – and have the opportunity to discover Castellana’s famous cave network, the wine-producing Locorotondo and elegant Martina Franca on optional excursions that will guarantee a memorable holiday.

Highlights and inclusions ● Seven nights’ dinner, bed and breakfast accommodation

at the four-star Hotel del Levante, Torre Canne ● Tour Lecce and the cave network at Matera ● Visit the medieval village of Cisternino ● Have the chance to visit the Castellana caves

and Locorotondo on an optional excursion ● Witness hilltop Ostuni’s white walls gleaming in

the Italian sunshine ● Discover the UNESCO-listed wonders of Matera’s

Sassi cave dwellings ● Coach travel and transfers throughout ● Return flights to Bari ● Fully escorted by a friendly, experienced tour manager

TO REQUEST A BROCHURE OR TO BOOK

Call 0333 344 1461 quoting ‘GFM ’ OR visit newmarketholidays.co.uk/gfm TERMS & CONDITIONS *Prices correct at time of printing. Single supplements apply. Subject to availability and may be withdrawn at any time. Newmarket Holidays reserves the right to cancel, change or amend any tour. These holidays are organised and operated by Newmarket Holidays Ltd. ABTOT 5509. ATOL protected 2325. ABTA V7812. Standard phone charges apply.

CHRISTMAS 2025 goodfood.com 187

15 OF THE BEST

Christmas markets Get into the spirit of the season at venues across the UK or catch the train to Europe words LULU GRIMES

City centre markets are popular and easily accessible, and the UK has many to choose from.

Chester’s market is in Town Hall square

Frankfurt Market in Birmingham is billed as the largest authentic German market in the UK

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STANDEN / ISTOCK UNRELEASED, ISTOCK / GETTY IMAGES PLUS

City centres

Cardiff Christmas Market (13 Nov – 23 Dec) has an excellent selection of stalls for shopping, featuring artisan products curated by Craft Folk. This is a well established market into its 31st year and many of the stalls change throughout the season, making them more sustainable for the makers. Find them lining streets in the town centre around St John’s church. Trinity Street is where ‘taster’ stalls available to newer or smaller makers reside. You can find a list of who will be there and when on their website. cardiffchristmasmarket.com

Photographs PAULINE LEWIS / MOMENT / GETTY, ORIETTA GASPARI, GEORGE

he combination of a the crisp air, twinkling lights and the aroma of mulled wine is a surefire way to bring some festive cheer, and it’s all there at a Christmas market. As with all things Christmas, markets seem to start earlier in the season each year, though to get the full effect you really need the night to be drawing in.

travel

Cardiff’s market is in its 31st year

Birmingham plays host to the Frankfurt Market (1 Nov – 24 Dec), which claims to be the most authentic German market in the UK. If bratwurst, pretzels, waffles, gingerbread and glühwein are what you’re after, this is your venue. There’s also a host of musical entertainment from community choirs and local and German bands, an ice rink and Ferris wheel and a singing moose – you’ll know it when you see it. Come by train and use the glass deposit scheme for drinks for a low carbon footprint.

If bratwurst, pretzels, waffles, gingerbread and glühwein are what you’re after, this is your venue

Top marks for prettiness go to York St Nicholas Fair (14 Nov – 22 Dec), which also scores highly for accessibility with its ‘take a seat’ scheme, and for sustainability with stallholders committed to eco-friendly materials. Eighty per cent of the stalls are run by local crafts people, so you should be able to find plenty of unique gifts. Also high in the cute stakes is Bath Christmas Market (27 Nov – 14 Dec) set over cobbled streets, with stalls stocked with gourmet southwest produce and local crafts. Chester Christmas Market (19 Nov – 22 Dec), set in Town Hall square, is also looking to focus more on local crafts this year, so you can pick up Cheshire cheese, local gins and planet friendly stocking fillers from stalls flagged with ‘green Chester.’ While you’re there, you could visit the Chester Cathedral Christmas tree festival, which applies the sustainability theme to the decorations.

CHRISTMAS 2025 goodfood.com 189

Take in the grandeur of Blenheim Palace

Stately homes There’s nothing like a lavish residence for really pulling the stops out at Christmas, and one of the winners in this category is Blenheim Palace Market (14 Nov –3 Jan). As well as stalls for shopping in the Great Court and eating and drinking in the East Court – free to enter – there’s a stupendous illuminated light trail (allow 90 minutes), an ice rink and a Wizard of

Oz-themed trail through the state rooms that are ticketed. Book tickets via blenheimpalace.com. Holkham Hall Christmas Market (12 – 14 Dec) takes place in the Lady Elizabeth Wing and outside in chalets, and is free to visit. It’s an excellent shopping opportunity for local produce, from Archangel gin to Marsh Pig charcuterie and Staithe Smokehouse fish.

Chatsworth Christmas Market (8 Nov – 14 Dec) has over 100 stalls with food, drink and gifts and is part of the larger ‘Christmas at Chatsworth’ offering – a ticket to one of the events gets you entry to the market as well. Many National Trust properties also have Christmas fairs and markets; check the site for venues near you. nationaltrust.org.uk

Chatsworth House is always well dressed for the occasion

Holkham Hall stocks plenty of local delicacies

There’s nothing like a lavish residence for really pulling the stops out at Christmas

190 goodfood.com CHRISTMAS 2025

travel

Try the potato pancakes at

Brussels has 2km of

Alsace market in Paris

chalets to browse

Try Amsterdam early in December

MARCHE DE NOEL, JEAN-PAUL REMY / VISIT BRUSSELS, MEHMET CAKMAK / IAMSTERDAM, ADT – E.LIST / VSIT ALSACE

Photographs RICHARD HAUGHTON / BLENHEIM PALACE, SIMON WATKINSON / CHATSWORTH HOUSE, BARTOSCH SALMANSKI /

for St Nicholas celebrations

Explore the cobbled streets of Bruges

Europe by train Brussels Winter Wonders (28 Nov – 4 Jan) is under 2 hours by train and offers an extensive opportunity to shop, drink and eat festive foods with 2km of chalets to work through. Waffles and vin chaud are a must, and perhaps a stop at the Leffe pavilion. Three-and-a-half hours by train is Bruges Christmas Market (21 Nov – 4 Jan) when this chocolatebox Belgian city is dressed to look more like a gingerbread one, and givesoff maximum Christmas vibes among the cobbles and canals. Paris is closer, with nearly 20 markets to choose from. You could head for the

Alsace Market (29 Nov – 15 Dec) at Gare de L’Est if kougelhopf, Munster cheese or potato pancakes appeal, or try the Christmas Village (13 Dec – 5 Jan) with ‘made in Paris’ products at Place de la Concorde. If you have more time, Cologne Heinzels Wintermärchen or Nicholas’ Village (17 Nov – 23 Dec) can be reached in five-and-a-half hours for a fix of gingerbread, and Amsterdam markets (14 Nov – 5 Jan) in four hours. Gifts in Holland are given on 5 Dec, the eve of St Nicholas, so go early for oliebollen and apple fritters, or celebrate St Nicholas with traditional speculaas.

This chocolate-box Belgian city is dressed to look more like a gingerbread one, and gives off maximum Christmas vibes

CHRISTMAS 2025 goodfood.com 191

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Get the best from our recipes We test them thoroughly to ensure they work for you  Read the recipe before starting. Basic storecupboard ingredients, like salt, aren’t included in the ingredients list.  Use standard measuring spoons for accuracy, especially for things like spices, yeast and salt.  Where possible, we use humanely reared and produced British meats, poultry and eggs, and sustainably sourced seafood.  To avoid waste, we suggest how to use any leftovers you may have from our recipes.  Eggs carrying the British Lion mark guarantee that all hens are vaccinated against salmonella.  We try to avoid using plastic. You’ll find instructions to wrap or cover, but we won’t specify what to use unless it is vital to the recipe.

Helping you to eat well Our BANT-registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions. You can compare these amounts with the Reference Intake (RI), the official recommended amount an adult should consume daily: Energy 2,000 kcals, Protein 50g, Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar 90g, Salt 6g (RIs for total fat, saturates, sugar and salt are the maximum daily amounts). Healthy recipes are checked to ensure they have a low amount of saturated fat, sugar and salt per 100g, equivalent to green on a trafficlight label. On a per serving basis, Good Food require the saturated fat to be 5g or less, salt 1.5g or less and sugar, 15g or less per serving.

Low-fat recipes in Good Food are low per 100g, or 12g or less per serving. Low-calorie recipes have 500 calories or less per main, or 150 calories or less for a dessert. We also include portions of fruit and/or veg in a serving, and highlight recipes that supply a third of the daily requirements of calcium, iron, folate and vitamin C, and a good source of fibre and omega-3. How we label our recipes Vegetarian (V) or vegan recipes are clearly labelled, but be sure to check the pack ingredients. ❄) Can be frozen for up to three Freezing (❄ months unless otherwise stated. Defrost thoroughly and heat until piping hot.

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192 goodfood.com CHRISTMAS 2025

HOLIDAYS

From £805pp*

Swiss Christmas markets Enjoy a winter wonderland of snowy mountains, markets and alpine towns

4 days/3 nights From £805pp** November 2025 – December 2025 Few places capture the magic of winter like Switzerland. Snow-capped peaks, wooden chalets and festive towns create a perfect pre-Christmas escape. Stay three nights in charming Château-d’Oex, a resort nestled in a wide alpine valley. The village offers inviting shops, cafés, a folk museum and even a cheese-making centre. An included excursion takes you to Montreux on Lake Geneva, where its colourful Christmas Market lines the lakeshore with stalls of alpine crafts, vin chaud and cinnamon crêpes. Explore the town or visit nearby Château Chillon, a medieval fortress hosting seasonal stalls. You may also join an optional trip to Bern. The Swiss capital’s UNESCO-listed old town, medieval clock tower and lively markets beneath its cathedral provide an enchanting festive atmosphere.

Highlights and inclusions ● Three nights’ half-board accommodation at the

three-star Hotel Roc et Neige, Château-d’Oex ● Shop for Swiss treats at Montreux Christmas Market ● Enjoy views of Lake Geneva ● Discover the Swiss capital, Bern, on an optional tour ● Return flights from the UK to Switzerland ● Return airport-to-hotel transfers ● The services of a friendly, experienced tour manager

TO REQUEST A BROCHURE OR TO BOOK

CHRISTMAS 2025 goodfood.com 193

cake tin

Put a festive twist on croissants Take mincemeat and marzipan and wrap in shop-bought pastry for a quick Christmassy breakfast recipe CASSIE BEST photograph CHELSEA BLOXSOME

Mince pie & marzipan croissants MAKES 6 PREP 10 mins COOK 12 mins EASY

PER SERVING 371 kcals • fat 17g • saturates 7g • carbs 47g • sugars 30g • fibre 2g • protein 6g • salt 0.76g

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stylist JESSICA MCINTOSH Stylist HANNAH WILKINSON

1 Heat the oven to 180C/160C fan/gas 4 and line a baking tray with parchment. Unwrap the croissant dough and separate the triangles. 2 Cut half the marzipan into small cubes and put 3-4 along the shorter edge of each triangle. Spoon 2 tsp mincemeat into the centre of each triangle and grate a little fresh nutmeg over each pastry. 3 Starting from the shorter edge lined with the marzipan, gently roll up the triangles and curl them slightly into croissant shapes. Arrange on the prepared tray. 4 Grate the remaining marzipan over the top of the croissants and scatter with the flaked almonds. Bake for 12-15 mins, until golden. Leave to cool a little before serving, dusted with icing sugar.

Shoot directors RACHEL BAYLY & FREDDIE STEWART | Food

340g pack croissant dough 150g marzipan 100g good-quality mincemeat whole nutmeg, for grating 25g flaked almonds icing sugar, for dusting

Making

more of

Christmas.

We’ve been working with specialists ripening selecting caring stirring seasoning mixing turning airing maturing waiting testing grading cutting and wrapping. Ready for you to do the snacking this Christmas.

We work with expert cheesemongers to bring you a range of festive British cheese this Christmas.

morrisons.com

Selected stores only. Subject to availability. Offers/prices may vary online and in Morrisons Daily.

Making

more of

Christmas.

We’ve been planting turning feeding watering sunning shading cultivating ploughing pulling harvesting hand picking and selecting. Ready for you to do the roasting this Christmas.

We work hand in hand with British farmers to bring you the highest quality festive veg.

morrisons.com

Majority of stores. Subject to availability. Offers/prices may vary online and in Morrisons Daily.