Issuu

EVERYTHING YOU NEED FOR

YOUR GREATEST CHRISTMAS EVER NO MESS. NO STRESS. MIDWEEK MEALS.

December 2025 Christmas 2021

December 2025

Pear, walnut & honey crostini • Roast partridge with cannellini beans & bacon • Coconut Shredded sprout caesar salad • Pork & chestnut wellington • Snowy coconut loaf panna cake cotta with passion fruit

Share the magıc

It’s a worldwide celebration! • Spiced Sri Lankan biryani • Crispy Filipino spring rolls • Sticky Italian doughnuts

Comfort with a Twixmas twist Cheeseboard gamechangers Cheddar mince pies, croissant crackers & more

JAMIE OLIVER’S QUICK & HEALTHY DINNERS

Festive leftovers special Spend less, feast more + our last-minute Christmas cake

£6.99

It’s time to A

nyone who knows me knows about my obsession with cheese, so it felt only fitting to make British artisan cheese the star of our special celebration issue. Paired with mince pies, croissant crackers and spicy piccalilli, it makes for the perfect sharing board (p10). Plus, there are health benefits, too – as our feature on page 137 reveals, there’s no need to feel guilty about indulging. It’s Christmas, after all. From the cheeseboard to the globe, our Christmas Around the World feature (p15) takes you on a culinary journey through festive dishes and traditions that bring people together in joyful, delicious ways, with recipes from Sri Lanka, the Philippines, Ukraine, France and Italy. For the days that follow, our Twixmas ideas (p40) offer smart, sociable dishes, from chipotle turkey tacos to an irresistible cheesecake inspired by the Dubai chocolate trend. And, as the year draws to a close, our tropical New Year’s Eve party (p53) brings sunshine to your table, proving that a touch of escapism pairs perfectly with fizz and friends. Wherever and however you’re celebrating, I wish you a very happy Christmas and a flavour-filled New Year. Keith Kendrick, Group magazines editor @keithk_goodfood

of my celebration faves this month KFP BURGERS That’s Kentucky fried pheasant burgers – a cheeky twist that’s even better than those other ones you get on the high street! (p84) LEFTOVER YORKSHIRE BREAD & BUTTER PUDDING Comforting, lemony and brilliantly thrifty – a new festive classic for Boxing Day brunch (p77). DUBAI CHOCOLATE CHEESECAKE A showstopping fusion of pistachio, kataifi pastry and dark chocolate – the very definition of edible glamour (p42).

COOK THE COVER (p10)

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Chef, campaigner and best-selling author, Jamie has inspired millions to cook. Try nutritious recipes from his latest book, Eat Yourself Healthy, on page 114.

In our Christmas Around the World collection, chef and Cook for Ukraine co-founder Olia shares her recipe for traditional Ukrainian dumplings (p20).

The social media star and queen of potato recipes turns her expertise to cosy one-pots. Don’t miss her ham, cheese & pesto croissant bake (p110).

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December 2025 COVER STAR 9 SWITCH UP MINCE PIES Create a sweet-and-savoury sharing cheeseboard for your party guests

CELEBRATE 15 GLOBAL CHRISTMAS Top chefs from around the world share seasonal celebration dishes 28 MALLIKA BASU Our columnist explores worldwide festive traditions 30 FESTIVE BRUNCH Kick-start the big day with these simple ideas 37 MY FAVOURITE DISH Mary Berry’s classic fish pie 40 THE JOY OF TWIXMAS Make the most of the downtime with casual dishes that use up leftovers

84 EASY

48 AFTER-DINNER DRINKS Sweet cocktails to finish the night

94 MIDWEEK MEALS Storecupboard-friendly recipes for when the fridge is looking bare

53 TROPICAL NEW YEAR’S EVE Ring in 2026 with zingy flavours

102 MONDAY MASH-UP Cheese leftovers meet hearty pie

COOK SMART 62 THREE WAYS Surplus pannetone? Try these ideas 67 AIR FRYER CANAPÉS Use the kitchen gadget to perfect last-minute sharing bites

THROUGHOUT THIS ISSUE

71 SECOND HELPINGS Make your leftovers go further with plenty of ways to limit waste

Look out for our planet-friendlier badge as we help you to make informed choices on how to shop and cook more sustainably.

SEASONAL

83 AT ITS BEST Your guide to cooking with more sustainable game meats 141 THE CASE FOR VENISON Pick a planet-friendly meat option for your festive spread

90 DISCOVER IT NOW How to make more of turnips

OUR AWARDS BSME Awards 2024

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

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Why you can trust 106 ONE-PAN WONDERS Save on the washing-up with Poppy O’Toole’s hearty all-in-one recipes

114 JAMIE OLIVER Get dinner on the table in 15 minutes with healthy ideas from Jamie’s new book

IN THE KNOW 120 NEXT LEVEL Swap shop-bought profiteroles for this decadent grown-up version 122 LEARN SOMETHING NEW Ben Champkin’s guide to seafood, from cooking crab to knowing what to buy 124 BOOKS FOR COOKS Our reviewer tries Bubala’s rose cocoa powder truffles, plus the newest releases 127 5 OF THE BEST Kitchen gadgets to gift or keep yourself 129 GET OUT & ABOUT What to see and do this December

63 The Good Food Wine Subscription introductory offer – just £5.99 a bottle for new customers. See page 50 for details.

HEALTH 132 EAT FOR HEALTHIER SKIN Dr Chintal Patel reveals the foods that will help your complexion glow 137 IS CHEESE GOOD FOR YOU? Surprising benefits, plus why you don’t need to give it up

TRAVEL 147 HOW TO TRAVEL IN 2026 Choose more sustainable holidays to make even more memories

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 153. 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.

EVERY MONTH 7 RECIPE INDEX Find every recipe in this issue

READER OFFERS For more great savings, visit goodfood.com/reader-offers l Travel the Swiss Alps on the

Glacier Express p106

26 SUBSCRIBER CLUB Subscribe to receive a slow cooker 101 NEXT MONTH Look ahead to our January issue 154 CAKE TIN Make a Christmas cake without the time commitment

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l Cruise the stunning

Norwegian fjords p126

l Discover the beauty of India

over eight nights p145

l Explore charming European

cities on a river cruise p146

l Visit Southern Italy’s most

breathtaking towns p151

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.

DECEMBER 2025 goodfood.com 5

index

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

INSTANT RECIPE FINDER

BREAKFAST & BRUNCH

FISH & SEAFOOD

Blueberry soft cheese & caramelised banana bagels 31 Bubble & squeak hash 72 Smoked salmon, capers & chive soft cheese bagels 31 Bacon, charred spring onion & jalapeño soft cheese bagels 31 Chilli crisp Turkish eggs 33 Ham, cheese & pesto croissant bake 110 Panettone granola 62 Viral smashed potato quiche 108

Air fryer tuna bake 138 Easy prawn curry 116 Family fish pie 39 Salmon & sweet potato super-green curry with chia seed raita 134 Scallops a la Bretonne 22 Tomato & sardine orzo with olive gremolata 96

MEAT Charred hispi cabbage & sausage pasta 95 Christmas leftover toasties 72 Creamy butter bean, ham & leek pie 46 Pineapple pulled pork 56 Stovetop lamb biryani 16 Turnip tartiflette 91 Venison & mushroom lasagne 86

POULTRY Chipotle turkey tacos 42 KFP (Kentucky fried pheasant) burgers 84 Lemon tahini chicken & grains 116 One-pot roast partridge with cannellini beans & bacon 88 Peanut butter & coconut chicken traybake with cucumber salad 97 Turkey cacciatore 75 Turkey & ginger brothy rice 74

recipes

VEGETARIAN MAINS Caponata bake 138 Cauliflower steak with piccata sauce & white beans 108 Cheesy dauphinoise pie 102 Chickpea arrabbiata 116 Chilli & lime black beans with coconut cream, crispy ginger & herbs 100 Crispy grilled feta with saucy butter beans 138 Harissa & shallot one-pot rice with aubergine & turmeric yogurt 99 ‘Marry me’ gnocchi & camembert bake 43

STARTERS, SIDES, SNACKS & CANAPÉS Carrot top pesto 75 Charred chilli pineapple salsa 56 Croissant crackers 11 Croissant bread sauce 75 Glazed pork belly bites 69 Hot honey 48 Lumpia 18

Mini croque monsieur turnovers 68 Mini turkey & cranberry pies 75 Parsnip crisps 75 Refried roasties with pickled onions 75 Roasted grapes with honey & thyme 13 Roasted pear, walnut & honey crostini 68 Spiced Christmas piccalilli 12 Spiced rice & beans 56 Sprout sauerkraut 75 Sweet potato & sprout hash 75 Toasted corn & feta salad 56 Turnip remoulade 91 Ukrainian dumplings with chestnuts & kraut filling 20 Zesty Christmas sprout salad 45

COCKTAILS & DRINKS Gingerbread white russian 49 Hot honey old fashioned 48 Lemon cheesecake martini 48 Mulled negroni 49 New Year’s Eve flexi fruit punch 57 Thai tea pitcher 32

BAKING & DESSERTS MAKE THE COVER Cheeseboard mince pies 10 Chocolate truffles with rose cocoa powder 125 Christmas pudding buns 79 Christmas pud ice cream 75 Christmas pud strudel 75 Coconut panna cotta with passion fruit 58 Dubai chocolate cheesecake 42 Last-minute Christmas cake 154 La Vigilia di Natale zeppole (Christmas Eve doughnuts) 24 Leftover Yorkshire bread & butter pudding 77 Next level profiteroles 121 Panettone ‘bread’ pudding 63 Panettone & pear crisp 64 Starry mince pie tart 13 Vegan Vegan Ve egan

Tell us what you think! We’re always looking to serve up the best content. Scan the QR code to rate us – it only takes a minute! Your feedback helps shape the future of our brand Thank you – the Good Food team Good Food (ISSN No: 0957-588X) is published monthly by Immediate Media Company, London UK, and is distributed in the USA by ePG, 18 Central Blvd, S Hackensack NJ 07606. Periodicals postage paid at So Hackensack NJ. POSTMASTER: Send address changes to Good Food, c/o 18 Central Blvd, S Hackensack NJ 07606

DECEMBER 2025 goodfood.com 7

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.

…

e s i wth a surpr

Starry mince pie tart, p13

For a sweet and savoury taste sensation, we’re bringing mince pies and cheddar together in festive harmony, plus even more fruity ideas to liven up your cheeseboard

recipes CASSIE BEST cheese choices KEITH KENDRICK photographs JONATHAN GREGSON DECEMBER 2025 goodfood.com 9

MAKES 12 PREP 20 mins plus 1 hr freezing and 1 hr 30 mins chilling COOK 15 mins MORE EFFORT V ❄

175g salted butter 300g plain flour, plus extra for dusting 1 tbsp cornflour 2 tbsp granulated sugar, plus a little extra for sprinkling 50g extra-mature cheddar 125ml cold whole milk 300g mincemeat (vegetarian, if needed) 1 small cooking apple (about 150g), chopped into small cubes 2 tbsp Pedro Ximénez sherry, brandy or dark rum 1 egg, beaten

PER SERVING 333 kcals • fat 16g • saturates 9g • carbs 42g • sugars 22g • fibre 2g • protein 5g • salt 0.49g

10 goodfood.com DECEMBER 2025

ou ke r

1 Put the butter in the freezer for at least 1 hr before starting. Combine the flour, cornflour, sugar and 1 /4 tsp fine salt in a large bowl. 2 Holding the frozen butter in its wrapper or a piece of baking parchment, grate it directly into the flour mixture using the coarse side of a box grater, pausing occasionally to stir the butter into the flour mixture using a cutlery knife (this helps prevent clumping). Once all the butter is incorporated, grate in the cheddar and gently mix again. 3 Pour in the milk and stir with the knife until large clumps form. Tip the mixture onto a lightly floured surface and knead until it just comes together into a smooth dough. Be careful not to overwork it – any visible streaks of butter will help create a flaky texture. Shape the dough into a disc, wrap in parchment and chill for 1 hr.

4 Combine the mincemeat, apple and sherry in a bowl, and season with a twist of black pepper if you want to play up the sweet-savoury contrast. 5 Remove the pastry from the fridge – if it’s very firm, leave at room temperature for 5-10 mins. Line a large baking tray with baking parchment, then halve the dough. Roll one piece out on a lightly floured surface to the thickness of a 50p coin, then use an 8cm biscuit cutter to stamp out 12 circles, re-rolling the offcuts as needed. Arrange the rounds on the tray. 6 Brush the edges of each pastry round with a little of the beaten egg, then spoon 1 tbsp of the mincemeat mixture into the centre. 7 Roll out the remaining dough, stamping out 12 more circles. Use a small star cutter to stamp out a star shape from the centre of each (these will be the lids). Put a pastry lid on top of each pie, pressing the edges to seal. If you like, use a fluted 8cm cutter to neaten the shape and help seal the edges. Put the star-shaped offcuts on the tray, too. Brush the tops of the pies and the stars with the egg and sprinkle over a little sugar. Chill the pies for at least 30 mins, or up to a day. Will keep frozen for up to two months. 8 Heat the oven to 200C/180C fan/ gas 6. Bake the pies for 15 mins (or 20 mins from frozen) until golden and crisp. Serve warm alongside your cheeseboard.

For a savoury twist on the classic mince pie, work sharp cheddar into the pastry – it pairs wonderfully with the rich, fruity mincemeat. Serve this warm, ideally with a glass of port, and see if guests can guess the secret ingredient. (Turn to page 13 to see how to transform this recipe into a full-sized mince pie.)

cip

Cheeseboard mince pies

The perfect pairing with cheddar

e r re

Our choice of cheese ISLE OF MULL CHEDDAR

For these mince pies, a strong artisan cheddar such as Isle of Mull is the perfect partner. This robust clothbound cheese has savoury, nutty notes and a slight boozy tang, which comes from the cows’ diet of leftover mashed whisky grains. Its sharp, complex flavour cuts through the pies’ rich, spiced fruit filling. isleofmullcheese.co.uk

cover star

The perfect pairing with brie or camembert Croissant crackers

4 croissants 150ml double cream 3 tbsp light brown soft sugar 30g salted butter, melted

with baking parchment. Use a serrated knife to slice the croissants in half lengthways into long slices that are roughly 1-2cm thick. 2 Whisk the cream, sugar, 1 tsp salt and butter together in a shallow dish. Use tongs to dunk the slices of croissant in the mixture on both sides, gently shake off the excess and arrange on the prepared tray. 3 Bake for 25 mins until golden and crisp. Leave to cool before serving. Once cool, will keep in an airtight container for up to a week.

1 Heat the oven to 180C/160C fan/ gas 4 and line a large baking tray

PER SERVING (6) 353 kcals • fat 25g • saturates 15g • carbs 27g • sugars 12g • fibre 1g • protein 4g • salt 1.26g

These sweet-and-savoury crackers match well with creamy brie, but also make a great gift – just package them up in an airtight container. SERVES 4-6 PREP 10 mins plus cooling COOK 25 mins EASY V

Our choice of cheese BARON BIGOD

This is a luxurious, raw milk brie-style cheese with a bloomy rind, buttery richness and earthy depth of flavour. Its oozy creaminess is beautifully offset by the light, flaky texture of the croissant crackers. fenfarmdairy.co.uk

DECEMBER 2025 goodfood.com 11

The perfect pairing with blue cheese Spiced Christmas piccalilli Sweet, sharp, crunchy pickle is a must-have at Christmas, and homemade will always win over shop-bought. This recipe makes a few jars, so it can double up as a gift. But, be sure to wear gloves when preparing the beetroot to avoid purple-stained fingers! MAKES 1.4 litres (about 3 jars) PREP 30 mins plus at least 4 hrs brining and 2 weeks maturing COOK 15 mins EASY V

5 carrots (about 400g), chopped into 1cm pieces 2 beetroots (about 300g), chopped into 1cm pieces 2 eating apples, cored, peeled and chopped into 1cm pieces 1 small red onion, finely chopped 1 red chilli, finely chopped 2 garlic cloves, thinly sliced 1 tsp mustard seeds 1 tsp black peppercorns, crushed 1 tsp cloves 1 cinnamon stick, broken in half 100g dried cranberries 300g demerara sugar 450ml apple cider vinegar 2 bay leaves 1 tsp ground allspice 1 tsp ground ginger 2 tbsp plain flour

2 Sterilise the jars (see our guide at goodfood.com). Rinse the veg to remove any excess salt, then tip into a large pan with the apples, onion, chilli, garlic, mustard seeds, peppercorns, cloves, cinnamon stick and cranberries. Add the sugar, vinegar, bay leaves and 150ml water, and bring to a simmer over a medium heat. Cook for 10 mins, stirring occasionally. 3 Scoop 50ml of the hot liquid into a small heatproof bowl and whisk in the ground spices and flour until you have a smooth paste. (Add a little more liquid to loosen, if needed.) Stir the paste into the pan and simmer for 5 mins, stirring until the mixture has thickened slightly and the carrots have softened but still retain a little bite. 4 Spoon the hot pickle into the warm sterilised jars, packing it in tightly and making sure all the solids are covered by the liquid. Seal the jars while hot, then leave to mature in a cool, dark place for at least two weeks for the best flavour. Will keep in a cool, dark place for up to a year. Once opened, chill and eat within a month. GOOD TO KNOW low fat PER TBSP 21 kcals • fat 0.1g • saturates none • carbs 5g • sugars 4g • fibre 0.3g • protein 0.2g • salt 0.06g

1 Put the carrots and beetroot in a large bowl and toss with 1 tsp sea salt. Cover and leave at room temperature for 4-6 hrs (or overnight) to soften slightly and draw out the moisture.

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Our choice of cheese PEVENSEY BLUE

With its spicy warmth and fruitiness, our pickle accentuates the mellow blue tang of this cheese. It’s a creamy, soft-textured blue with a delicate savoury-salty balance and gentle peppery spice. pevenseycheese.co.uk

cover star

Make one large mince pie Starry mince pie tart Prefer to serve a mince pie in wedges? Follow our cheeseboard mince pie recipe (p10) up to the point of preparing the filling, then use the steps below to make this tart. Follow steps 1-4, then: 5 Lightly butter a 22cm loosebottomed fluted tart tin. Remove the pastry from the fridge – if it’s very firm, leave at room temperature for 5-10 mins. Cut off about a third of the dough and set it aside. 6 Roll out the larger piece of pastry on a lightly floured surface to the thickness of a £1 coin, and use it to line the tin, pressing it into the edge and trimming any excess. Put in the fridge to chill for 15 mins. 7 Spoon the mincemeat filling into the chilled tart case and spread to the

edge. Roll out the reserved pastry to the same thickness, then use star-shaped cutters to stamp out a variety of stars in different sizes. Arrange these over the filling – they can overlap slightly or be spaced out, however you like. Brush with the beaten egg and sprinkle over some sugar. Put any extra stars on a baking sheet to bake alongside. Chill the tart for 30 mins, or up to a day. Will keep, wrapped and frozen, for up to two months. 8 Heat the oven to 200C/180C fan/ gas 6. Bake the tart for 35-40 mins, or until the pastry is golden and crisp and the filling gently bubbling. Leave to cool in the tin for 20 mins before transferring to a wire rack. Serve warm or at room temperature. Once cool, will keep in an airtight container for up to a week.

The perfect pairing with goat’s cheese Roasted grapes with honey & thyme

Shoot director RACHEL BAYLY | Food stylist AMY KINNEAR | Stylist JO HARRIS

SERVES 12 PREP 5 mins plus cooling COOK 25 mins EASY V

Heat the oven to 200C/180C fan/ gas 6. Put a bunch of red grapes in a baking dish. Combine 1 tsp thyme leaves and 2 tbsp honey, then drizzle over the grapes. Bake for 25 mins until the grapes have shrivelled. Leave to cool for 5-10 mins before serving. GOOD TO KNOW low fat • gluten free PER SERVING 41 kcals • fat none • saturates none • carbs 10g • sugars 10g • fibre 1g • protein 0.3g • salt none

Our choice of cheese ST TOLA

This full-flavoured fresh Irish goat’s cheese has a bright citrus tang, clean minerality and smooth creaminess. Honey and juicy grapes highlight its lively acidity with sweetness, while the fruit adds a refreshing burst of flavour. st-tola.ie

DECEMBER 2025 goodfood.com 13

celebrate main

around the Be inspired by the time-honoured traditions of this month’s contributors bringing you biryani from Sri Lanka, doughnuts from Italy, and more photographs MAJA SMEND

DECEMBER 2025 goodfood.com 15

Stovetop lamb biryani We eat around 2pm, starting with foie gras and sweet Monbazillac wine – a throwback to when we lived in Paris. Then, we move to the Sri Lankan part: biryani, chocolate biscuit pudding, before Sri Lankan Christmas cake and tea. For our family, biryani is the dish that brings people together. It’s special because it connects me to my Sri Lankan heritage through spices, cashew nuts and curry leaves. The recipe and how it’s made has changed over the years, but it will always be our feasting centrepiece. Ranji Thangiah

SERVES 4 PREP 30 mins plus at least 2 hrs marinating COOK 1 hr 15 mins MORE EFFORT

5 green cardamom pods 5 cloves 2cm cinnamon stick 450g lamb rump, cut into 2cm cubes 250g tomatoes, roughly chopped 3 tbsp Greek yogurt For the biryani 1 large onion, roughly chopped 3 garlic cloves, roughly chopped 10g ginger, peeled and roughly chopped 1 green chilli, deseeded and roughly chopped small handful of coriander, roughly chopped 2½ tsp ghee ½ tsp Kashmiri chilli powder ¼ tsp ground turmeric 200g basmati rice 3 green cardamom pods 2cm pandan leaf (optional) 75g raw cashew nuts 2 curry leaf sprigs, leaves picked

To serve 4 fridge-cold eggs

1 Tip the cardamom pods, cloves and cinnamon into a small frying pan over a medium heat and toast for 1-2 mins until fragrant. Crush to a coarse powder using a pestle and mortar, discarding the cardamom husks. Put the lamb in a large bowl with the tomatoes, yogurt and 1/2 tsp fine sea salt. Add the crushed spices and mix well. Leave to marinate for at least 2 hrs, or overnight. 2 For the biryani, blitz half the onion with the garlic, ginger, chilli and coriander in a small food processor until finely chopped. Set aside. Melt 11/2 tsp ghee in a deep-sided, lidded saucepan over a medium heat and cook the remaining onions for 7-9 mins until soft and the edges are golden. Add the chilli powder, turmeric, blitzed onion mixture and a pinch of salt. Stir well, then add the lamb and any leftover marinade. Stir well, cover with the lid, reduce the heat and simmer for 20 mins. 3 Meanwhile, bring a pan of 300ml water to the boil. Tip in the rice,

Ranji Thangiah is a writer, photographer and founder of TootingMama. She’s passionate about sharing Sri Lankan recipes, inspired by her parents’ culinary skills and a desire to preserve her heritage. She’s been featured in Metro, The Caterer and Sri Lanka’s HI!!. @tootingmama

16 goodfood.com DECEMBER 2025

cardamom pods and pandan leaf, if using, and boil for 4-5 mins. Drain and remove the cardamom pods and pandan leaf. Set aside. 4 Melt the remaining ghee in a small frying pan over a mediumhigh heat and fry the cashews for 3-4 mins until golden. Tip into a small bowl and set aside. Add the curry leaves to the pan and cook for a minute, then set aside with the cashew nuts. 5 Uncover the lamb. Scatter over the rice, cashew nuts and curry leaves. Cover again and cook over a low heat for 20 mins, or until the rice is soft and fluffy. 6 Meanwhile, bring a small pan of water to the boil, carefully drop in the eggs and cook for 6-7 mins. Drain well, peel, then cut in half. Stir the rice, cashews and curry leaves into the meat, then spoon onto a serving platter and serve with the boiled eggs on top. GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING 710 kcals • fat 31g • saturates 13g • carbs 68g • sugars 8g • fibre 4g • protein 38g • salt 0.93g

celebrate

DECEMBER 2025 goodfood.com 17

Lumpia With a British dad and Filipino mum – and spending a few years in Germany, too – we go big on cabbage sides and sausages alongside traditional British fare and Mum’s Filipino food magic. Lumpia is an even more delicious version of a spring roll and staple of all Filipino celebrations. It’s also a great ‘everyone pitch in’ offering – someone can shred and chop the veg, another can roll them up and someone else can do the frying. For me, it’s an unmissable family affair. Melissa Hemsley MAKES 50 small rolls PREP 40 mins COOK 40 mins MORE EFFORT

400g beef mince, or 50/50 pork and beef mince 2 medium onions, finely chopped 6 large garlic cloves, finely chopped 3 medium carrots, coarsely grated 1 /3 sweetheart cabbage, finely sliced 25 spring roll wrappers (available in the freezer aisle) 500ml sunflower oil For the dipping sauce 6 tbsp sweet chilli sauce 2 tbsp apple cider vinegar

1 Mix the beef mince, onions, garlic, carrots, cabbage, 21/2 tsp salt and 11/2 tsp pepper together in a large bowl using your hands. Will keep covered and chilled for up to a day. 2 Remove the spring roll wrappers from the freezer and leave at room

temperature for 10 mins. Remove 25 wrappers from the pack and return any remaining to the freezer to use at another time. Cut the spring roll wrappers in half, into two equal-sized triangles. Wrap in a damp tea towel and set aside. Combine the dipping sauce ingredients and set aside. 3 Line a large baking tray with baking parchment. Set out a chopping board and small bowl of water. Working with one triangular wrapper at a time, put on the board and spoon a heaped teaspoon of filling in the middle of the wider side, about 1.5cm from the edge. Fold over to cover the filling, gently smoothing the filling out into an even layer to cover 5cm of the wrapper. Fold over one side, then the other. Fold again, taking the mixture to about 1.5cm from the end of the triangle. Using a finger or two,

Melissa Hemsley is a food writer, best-selling cookbook author and sustainability champion. A former private chef, she’s written six cookbooks, including Real Healthy. She’s an ambassador for Fairtrade UK, and supports food access and waste reduction through her work with The Felix Project. @melissa.hemsley

18 goodfood.com DECEMBER 2025

dampen the end with water to help it stick to the filling. Dry your hands and repeat with the remaining wrapper triangles and filling, using baking parchment between the layers of rolls so they don’t stick together. Once you are nearing the end, with about five rolls left to make, pour the oil into a small, deep frying pan and heat over a medium heat to about 180C. 4 Fry the lumpia in batches of five to seven, depending how big your pan is. After a minute, start turning each roll; they should take about 2-3 mins to cook through. Transfer the cooked rolls to a deep bowl lined with kitchen paper. Tip the warm rolls onto a serving plate and serve with small bowls of the dipping sauce. PER SERVING 79 kcals • fat 4g • saturates 1g • carbs 7g • sugars 2g • fibre 1g • protein 2g • salt 0.41g

celebrate

DECEMBER 2025 goodfood.com 19

Ukrainian dumplings with chestnuts & kraut filling A traditional Ukrainian dumpling is ﬁlled with caramelised onions and sauerkraut, but I like to add chopped chestnuts and mushrooms to mine because, before the Soviet Union, chestnuts were used plenty in various dishes in western and northern Ukraine. Chestnuts add a beautiful sweet note to counter the sharp sauerkraut, and they’re also just so festive. Olia Hercules MAKES 25-30 PREP 1 hr 20 mins plus 30 mins resting COOK 30 mins MORE EFFORT V

2 eggs, lightly beaten 260g strong white bread or ‘00’ flour semolina, polenta or extra flour, for dusting crème fraîche, to serve For the filling 2 tbsp neutral-tasting cooking oil 2 onions, finely chopped 100g sauerkraut, drained (or 100g pointed or white cabbage, finely sliced) 150g mushrooms, coarsely grated using a box grater 100g cooked chestnuts, finely chopped For the crispy shallots 100ml sunflower oil 250g shallots or onions, thinly sliced 2 tbsp plain flour

1 Tip the eggs and 60ml water into the bowl of a stand mixer, then mix in the flour using a dough hook attachment. Beat on low for 2 mins until combined. Cover and leave to rest for 10-15 mins, then knead with the dough hook for 2 mins more, or until smooth and elastic. Cover and leave to rest for 30 mins. 2 Meanwhile, for the filling, heat 1 tbsp oil in a frying pan over a medium-low heat and cook the onions for 12-15 mins until softened and translucent. Tip in the sauerkraut and cook for 5 mins, stirring in a splash of water if it starts to stick. Transfer to a bowl. Heat the remaining oil in the pan over a medium-high heat and cook the mushrooms for 5-7 mins until browned all over. Add to the onion mixture along with the chestnuts. Season well and leave to cool. 3 While the filling cools, prepare the shallots. Heat the oil in a saucepan over a medium-high heat. Add a small piece of shallot to check the oil is hot enough – if it sizzles, it’s ready. Toss the shallots with the flour, then fry in batches until

Olia Hercules is a Ukrainian chef, food writer and activist who trained at Leiths School of Food and Wine. After Russia’s invasion of Ukraine, she co-founded #CookForUkraine, raising over £2 million for humanitarian relief. She now teaches cookery courses online and at her home. @oliahercules

20 goodfood.com DECEMBER 2025

golden. Transfer to a plate lined with kitchen paper using a slotted spoon, and sprinkle over some salt. 4 Dust two large baking trays with semolina or flour. Divide the dough into two and roll one piece out until it’s about 3-4mm thick, keeping the remaining dough wrapped in a tea towel to prevent it drying out. Stamp out 8-10cm circles using a pastry cutter. Fill each with a scant tablespoon of the filling, then bring the edges together. Making sure there is no air trapped inside the dumpling, pinch the edges together to seal, forming a half-moon shape. You can then crimp the edges if you wish. Arrange on the baking tray as you go. Repeat, rolling out the second piece of dough, until you’ve used all the dough and filling. 5 Cook the dumplings in a large pan of boiling salted water for 3-4 mins, or until they rise to the surface. Spoon crème fraîche over the serving plates, then top with the dumplings and crispy shallots. GOOD TO KNOW healthy PER SERVING (30) 68 kcals • fat 2g • saturates 0.3g • carbs 10g • sugars 1g • fibre 1g • protein 2g • salt 0.1g

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DECEMBER 2025 goodfood.com 21

Scallops a la Bretonne Scallops – or Saint-Jacques in French – is an iconic product of where I’m from in Brittany. In my family, we often cook them ‘a la Bretonne’, and not only do they make the perfect starter, but also look so chic, as you serve them in their shells. You can easily prepare them the day before and simply reheat them on the day. I love serving them with fresh baguettes and salted butter, and this pairs perfectly with a crisp, cold glass of dry white wine. Manon Lagrève SERVES 6 as a starter PREP 40 mins COOK 1 hr 15 mins EASY

1 slice white bread, crusts removed 50ml milk 75g salted butter, plus 25g cut into 6 cubes 2 shallots, finely chopped 2 onions, finely chopped 2 garlic cloves, crushed 2 tsp plain flour 250ml white wine 50ml double cream 9 king scallops with their shells, cleaned and cut in half, 6 shells reserved 1kg gros sel (coarse, unrefined sea salt; available online) 100g dried breadcrumbs small handful of parsley, finely chopped

1 Tear the bread into small pieces, tip into a bowl, pour over the milk and set aside. Melt the 75g butter in a frying pan over a low-medium heat

and cook the shallots, onions and garlic for 30-35 mins, stirring occasionally until completely softened. Stir in the flour and cook for 2-3 mins. Pour in the wine, turn up the heat and bubble until the liquid has reduced by two-thirds. Stir in the cream and soaked bread, mixing well, then season to taste. Add all of the scallops and cook for 2-3 mins more, then remove from the heat and leave to cool. 2 Heat the grill to high. Sprinkle the gros sel over a large baking tray and arrange the empty scallop shells on top. Evenly fill each shell with the scallop mixture, then scatter over the breadcrumbs and parsley. Top each with a cube of butter. 3 Grill for 10 mins until the tops are golden, then serve from the tray or on individual plates, using the gros sel to hold the shells in place. PER SERVING 316 kcals • fat 19g • saturates 12g • carbs 21g • sugars 6g • fibre 1g • protein 7g • salt 0.77g

Manon Lagrève is a French cook and author who rose to fame on The Great British Bake Off as a quarter-finalist in 2018 and winner of the 2023 New Year’s special. She’s written two cookbooks and her viral online videos blend French tradition with busy London life. @manonlagreve

22 goodfood.com DECEMBER 2025

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DECEMBER 2025 goodfood.com 23

La Vigilia di Natale zeppole (Christmas Eve doughnuts) Christmas Eve in the Ferrigno household was always filled with joy – we sat down at least 16 family members to the feast of seven fishes, fresh from the sea below our home on the Amalfi coast. After, we’d eagerly await zeppole. Nonna was in charge, and a large amount of zeppole would be fried and piled into a mountain, drizzled with honey and spice. As kids, we’d dive in, licking our lips as honey would run down our chins. Ursula Ferrigno

PER SERVING (20) 149 kcals • fat 8g • saturates 1g • carbs 18g • sugars 6g • fibre 1g • protein 2g • salt 0.08g

Ursula Ferrigno is a chef and food writer who has taught at top cookery schools in the UK and Italy, as well as the US at Sur La Table. She’s written more than 18 cookbooks, and has been a consultant for Caffè Nero for over 15 years. @ursulaferrigno

24 goodfood.com DECEMBER 2025

to read Mallika Basu’s essay exploring Christmas traditions around the world

Stylist WEI TANG

1 Mix the flour, golden caster sugar, yeast and 1/4 tsp salt together in a medium bowl. Stir in the citrus zests and make a well in the middle. Pour in 250ml warm water and the limoncello. Mix using a fork until just combined. Cover and set aside in a warm place to rise for 2 hrs.

Turn to page 28

Food stylist ROSIE REYNOLDS |

300g ‘00’ flour 2 tsp golden caster sugar 1 tsp fast-action dried yeast 1 lemon, zested 1 orange, zested 1 tbsp limoncello 500ml vegetable oil 2 tbsp caster sugar 1 tbsp mixed spice 4 tbsp honey

2 Heat the oil to 175C in a deep, wide saucepan over medium heat. Line a plate with kitchen paper. Form 30g of the dough into a rough ball. Repeat with a few more pieces of dough, then carefully drop into the hot oil and fry, gently flipping over once, for 2 mins on each side until golden. Remove to the lined plate using a slotted spoon. Repeat until all the dough has been used. 3 Stack the zeppole into a pyramid shape on a large serving plate. Combine the caster sugar and mixed spice in a small bowl. Drizzle the honey over the zeppole, then dust with the spiced sugar. Dive in, scooping extra honey from the base of the pyramid.

Shoot director LAURIE NEWMAN |

MAKES 16-20 PREP 10 mins plus 2 hrs proving COOK 30 mins EASY V

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DECEMBER 2025 goodfood.com 25

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Pecan-crusted French toast with tahini & maple whipped mascarpone Indulge in this decadent brunch dish that makes the most of leftover brioche, panettone or challah bread. Cassie Best SERVES 2-4 PREP 10-15 mins COOK 5-10 mins EASY V

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3 eggs 150ml whole milk, plus a splash if needed 1 tsp vanilla extract 2 tsp maple syrup ¼ tsp ground cinnamon 4 thick slices of brioche, panettone or challah bread

75g pecans, finely chopped 2 tbsp unsalted butter For the whipped mascarpone 150g mascarpone 2 tbsp tahini 3 tbsp maple syrup, plus extra to serve ½ tsp vanilla extract

1 Heat the oven to 160C/ 140C fan/gas 3. Whisk the eggs, milk, vanilla, maple syrup, cinnamon and a pinch of salt in a shallow dish. Dip each slice of brioche into the egg mixture, making sure both sides are well coated. Leave each slice to soak for a few minutes. 2 Spread the chopped pecans out on a separate plate. Press the soaked bread slices into the chopped pecans, coating both sides well. 3 Melt a little of the butter in a large frying pan over a medium heat. Add the pecancrusted bread slices in batches and cook until golden brown and crispy, about 2-3 mins

each side. Add more butter as needed for each batch. Once cooked, transfer to a baking tray and put it in the oven to keep warm while you prepare the whipped mascarpone. (Don’t leave it for more than 10 mins as it will dry out). 4 Combine the mascarpone, tahini, maple syrup, and vanilla in a mixing bowl. Whisk until smooth, adding a splash of milk if it’s too thick. 5 Arrange the toast on serving plates. Serve warm, topped with a generous dollop of the mascarpone and a drizzle of maple syrup. PER SERVING (4) 775 kcals • fat 55g • saturates 24g • carbs 51g • sugars 23g • f ibre 4g • protein 16g • salt 0.9g

DECEMBER 2025 goodfood.com 27

opinion

Travel through traditions around the world Turkey with all the trimmings may be the main event at Christmas, but there’s so much more to discover words MALLIKA BASU

rowing up in India, we never let religion get in the way of a good party with outstanding food. My Hindu parents happily embraced Eid with family friends and partied until dawn on Christmas Eve. That spirit of joyful gathering feels especially alive at Christmas – a celebration that transcends borders and belief. Nowhere is this more evident than in our food. Across cultures, Christmas is often celebrated the day before with a meal of magnitude. For the Swiss, this may mean fondue or raclette, while the French are known for le réveillon, a grand multi-course meal. Yet the turkey dinner on Christmas Day remains a showstopper. Cranberry sauce at the side, potatoes roasted in fat, sprouts with chestnuts or pancetta are familiarity and tradition rolled into one. We add our own touches where tamarind sauce replaces gravy, or spice rubs adorn a roast. Tradition is rarely static. It travels, borrows and merges. Where turkey isn’t served, the feast is no less abundant. For Ranji Thangiah’s British-Sri Lankan family, biryani takes centre stage at their rented Norfolk cottage (p16). This dish was also a staple

at Christmas celebrations in my Kolkata childhood, where Muslim bakeries sold fruitcake and decorations alongside bread. With its Muslim heritage, biryani has long crossed religious and cultural lines, becoming a ceremonious centrepiece to gather around. The ritual of gifting fruitcakes – soaked, wrapped and shared – is an ample gesture of generosity, and one embraced by Ranji. It’s a journey that commences in October and contributes to the anticipation of the big day. Elsewhere, Christmas takes shape in acts of making and sharing. For Melissa Hemsley’s Filipino family, lumpia are non-negotiable (p18). The preparation itself becomes a ritual – mums and aunties sitting around the table, rolling, filling, frying, arguing over who has been too stingy or too generous. The joy lies not only in eating them, but in the laughter woven into every move. Of course, there are places where Christmas traditions survived in the shadows. For Olia Hercules, who grew up in the Soviet Union, Christmas was forbidden. New Year was elevated as the state holiday instead. A trip to Western Ukraine in the 1990s was a revelation: embroidered coats,

Mallika Basu is a food writer and author. Her third book, In Good Taste: What Shapes What We Eat and Drink – and Why It Matters, is out January 2026. @mallikabasu_

28 goodfood.com DECEMBER 2025

singing and dancing, and 12 pescatarian dishes laid out with pride. Now, her Christmas table blends old and new with vareniki dumplings filled with kraut, mushrooms and UK-inspired roasted chestnuts – a nod to both her homes (p20). The level of effort often matches the quality of ingredients at the Christmas table. Zeppole, golden, sugared pastries, are a festival favourite for Italians that are likely to vanish as quickly as they are served (p24). In France, scallops with hazelnuts are elegant yet simple (p22). They share the same intention – to mark the season with something special, something worth the effort. But festive feasting doesn’t end there. Melissa thinks that leftover lumpia could make a divine Boxing Day sandwich with sweet chilli mayo, and she might be on to something. Boxing Day is, of course, the spiritual home of leftovers, although in my house they disappear into baps on the big day itself. Christmas is not one feast but many – the act of making and sharing, and most of all, finding ways to keep traditions alive and evolving, no matter where we are in the world.

Festive brunch Treat any overnight guests to a simple and vibrant late-morning spread recipes HELENA BUSIAKIEWICZ photographs LOUISE HAGGER

30 goodfood.com DECEMBER 2025

celebrate

Bagel board Here’s a great sharing brunch for a crowd. Make all the soft cheese spreads a few days before, then on the day, simply toast the bagels and add your favourite toppings. SERVES 10-12 PREP 30 mins COOK 10 mins EASY

10-12 bagels, sliced in half and toasted

Blueberry soft cheese & caramelised banana 150g frozen blueberries 6 tbsp light brown soft sugar ½ lemon, juiced 250g soft cheese 3 bananas, peeled and sliced in half lengthways

1 Put the berries, 3 tbsp of the sugar and the lemon juice in a small pan over a low heat. Bring to the boil, then reduce to a simmer and cook for 8-10 mins, stirring often until the berries turn jammy. Tip into a bowl and put in the fridge to cool. 2 Whisk the soft cheese to loosen and fold through the cooled compote. Chill until ready to serve. Will keep chilled for up to three days.

3 Heat the grill to high. Put the bananas on a baking tray lined with foil. Sprinkle over the remaining sugar, then grill for 5-7 mins until golden and bubbling. Cool slightly. 4 Spread the blueberry soft cheese over the bagels, then top with some of the caramelised banana. GOOD TO KNOW 1 of 5-a-day PER SERVING 584 kcals • fat 17g • saturates 10g • carbs 93g • sugars 48g • fibre 4g • protein 13g • salt 1.28g

Bacon, charred spring onion & jalapeño soft cheese 14 streaky bacon rashers 8 spring onions, sliced into thirds 250g soft cheese 25g pickled jalapeños, roughly chopped 50g mature cheddar, grated

1 Put the soft cheese in a bowl, beat to loosen, then add the capers, chives and lemon juice. Season well and stir to combine. Chill until ready to serve. Will keep chilled for a few days. 2 To serve, spread the soft cheese over the bagels, top with smoked salmon and rocket, squeeze over the lemon juice and sprinkle with dill.

1 Heat the grill to high. Put the bacon and spring onions on a baking tray lined with foil and grill for 8-10 mins, turning the bacon and spring onions a few times. The bacon should be crisp, and the spring onions soft and lightly charred. Leave the bacon to cool on the tray. Remove the spring onions to a plate and leave to cool slightly before finely chopping. Finely chop half of the bacon once cool. 2 Put the soft cheese in a bowl, beat to loosen, then stir in the spring onions, jalapeños, grated cheddar and finely chopped bacon. Season lightly with salt and generously with black pepper. 3 Spread the soft cheese over toasted bagels and top with the remaining crispy bacon.

PER SERVING 493 kcals • fat 22g • saturates 11g • carbs 49g • sugars 6g • fibre 3g • protein 24g • salt 3.18g

PER SERVING 693 kcals • fat 40g • saturates 20g • carbs 49g • sugars 6g • fibre 3g • protein 32g • salt 4.64g

Smoked salmon, capers & chive soft cheese 250g soft cheese 30g capers, roughly chopped 15g chives, finely chopped ½ lemon, juiced 200g smoked salmon rocket, lemon wedges and dill, to serve

DECEMBER 2025 goodfood.com 31

Thai tea pitcher It’s worth finding an authentic Thai tea blend for this recipe. SERVES 4-6 PREP 10 mins plus steeping and 1 hr chilling EASY V

90g Thai tea leaves (we used ChaTraMue) 397g can condensed milk (or condensed coconut milk for a vegan option) 410g can evaporated milk (or oat milk) ice, to serve

GOOD TO KNOW calcium • gluten free PER SERVING (6) 320 kcals • fat 12g • saturates 7g • carbs 43g • sugars 43g • fibre none • protein 10g • salt 0.46g

32 goodfood.com DECEMBER 2025

Shoot directors FREDDIE STEWART & LAURIE NEWMAN | Food stylist TROY WILLIS | Stylist MAX ROBINSON

1 Carefully whisk the loose tea and 1.5 litres boiling water together in a large heatproof bowl. Leave to steep for 8 mins. Meanwhile, set a sieve over a large jug and line with muslin. 2 After 8 mins, carefully pour the tea through the lined sieve and squeeze to extract all the flavour (it will be hot, so be careful). Whisk in the condensed and evaporated milks, then chill for 1 hr. 3 Fill a serving jug with ice, pour in the tea, then serve in tall glasses over ice with reusable straws.

celebrate

Chilli crisp Turkish eggs Timing is key here; have all your ingredients prepped and ready before you start cooking, then you can be sure of serving this warm. SERVES 2 PREP 10 mins COOK 20 mins EASY V

175g Greek yogurt 1 small garlic clove, grated 4 eggs 25g salted butter 1 spring onion, finely sliced 1 tbsp crispy chilli oil (you want more of the chilli ‘bits’ rather than the oil itself) 10g chives, finely sliced toasted sourdough, to serve

1 Put the yogurt in a medium heatproof bowl and stir in the garlic. Season to taste and set aside. 2 Half-fill a saucepan with water and bring to the boil. Turn the heat down to medium and sprinkle in a pinch of salt. Crack each egg into its own small cup. Stir the water to create a whirlpool effect. When the whirlpool has nearly subsided, gently tip in one of the eggs. Cook for 3-4 mins until set, then remove to a plate lined with kitchen paper using a slotted spoon to drain. Repeat with the rest of the eggs. 3 Turn the heat down slightly and set the bowl of garlic yogurt over the pan, ensuring it doesn’t touch the water. Whisk for a few minutes until warm, then remove.

4 Meanwhile, melt the butter in a small frying pan over a medium heat and cook the spring onion for 3-4 mins until sizzling. Stir in the crispy chillies and a pinch each of salt and pepper. Cook for another minute, then stir in half the chives. Warm two serving bowls. 5 For each serving, spoon a couple of tablespoons of the garlic yogurt into a warm bowl and put 2 eggs on top. Cover with another spoonful of yogurt, then drizzle over the chilli butter and scatter over some of the remaining chives. Serve with some toasted sourdough for scooping, if you like. PER SERVING 399 kcals • fat 34g • saturates 16g • carbs 5g • sugars 4g • fibre 0.3g • protein 19g • salt 1.06g

DECEMBER 2025 goodfood.com 33

Christmas just got

party pleasers.

Crispy mushroom tartlets

Crispy chicken bao buns

Mini wagyu beef cheeseburgers

Serving suggestion. All products featured from Taste the Difference range: 8 mini wagyu beef cheeseburgers, 8 crispy chicken bao buns and 12 crispy mushroom tartlets. Subject to availability. In selected stores and online from 19/11.

flavour, little fuss.

Serving suggestion. All products featured from Taste the Difference range: Slow cooked turkey crown available from 26/11, Gammon with bramley apple & caramel glaze available from 01/12 and Mushroom wellington available from 03/12. Subject to availability. In selected supermarkets (excl Locals) and online.

Gammon with bramley apple & caramel glaze

Slow cooked turkey crown

Mushroom wellington

Gifts for smiles. Chocolate chip shortbread present tin

Serving suggestion. All products featured from Taste the Difference range: Cherry & amaretto panettone, Chocolate chip shortbread present tin and Jewelled stollen wreath. Subject to availability. In selected supermarkets (excl Locals) and online.

Cherry & amaretto panettone

Jewelled stollen wreath

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

66 goodfood.com CHRISTMAS 2025

On sale now!

Buffet ideas for feeding a crowd

Shoot director XXXXXXXXXX | Food stylist XXXXXXXXXX | Stylist XXXXXXXXXX

Extra-special sides for your Big Day spread

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My favourite dish

family classic To celebrate her 90th, the nation’s best-loved home cook shares her take on a make-ahead fish pie for Christmas eve An archive photo of Mary from the 1980s

y favourite dish is fish pie. Since I was a child, we’ve always had fish pie on Christmas Eve. It’s a comforting dish and something you can make ahead, as there’s always so much to do – all the wrapping, laying the table. I’ve slightly updated it; it’s a classic fish pie with haddock and prawns in a lovely creamy sauce. I put in frozen peas, then, instead of mash, I grate cooked potatoes on top. And, just before it goes in the oven, I pour double cream all over the potatoes. It’s delicious. You can have it on Christmas Eve or all year round. If you want to freeze it, do not add the eggs, and pour the cream over before you put it in the oven.

When you get older, it’s all about your health. I’m very blessed to feel so good. I’m fighting fit. I grew up in Bath. Family food was during wartime, so we had a lot from the garden. Dad was not a keen gardener, but he gardened because we had the space. We had all the vegetables, goats for their milk – my mother used to milk them – and chickens, and my mother preserved eggs because the hens don’t lay much in the winter. It was certainly like The Good Life. It’s funny, I can remember every plant in that garden – the path, lawns, greenhouses. I can remember everything. In my new series, Mary at 90: A Lifetime of Cooking, I’m joined by my favorite people. We’ve got Tom Allen, Gabby Logan, Alex Jones, Kiell Smith-Bynoe, Alan Titchmarsh – we cooked in his garden – and Jamie Oliver. We had great fun, he’s such a sincere man and he’s done so much for schools. I like to think that I’m holding the hand of someone who’s cooking – I want to encourage them to enjoy it. I feel like I’m teaching, and it’s rewarding. We’ve all got to cook. When I was a child, none of the men cooked, but everybody cooks now. I try to do my recipes in great detail, and if it’s going to be a little tricky, I give extra information. There’s no need to do things like make your own puff pastry anymore – you can cheat a bit. Also, do a bit of batch cooking. That’s my way of cooking. And, prep ahead, because if you’ve got people coming round, you want to be organised, not chopping and cooking in front of them. Unless you’re a showman, of course! At Christmas, I absolutely love turkey, but I’m a bit fussy. I usually

have a bronze turkey and it’s got to be sustainable. Buy the best you can afford. My family love stuffing just as much as the turkey. I do one with apricots, chestnuts (shops run out of them at Christmas, so buy them now and freeze them), lots of onion and herbs. You can make it ahead – I make it in one big dish so everybody gets crispy bits. I nag to find out who’s coming for Christmas, but this year we are going to my son’s. We all take different things, and I will be taking the turkey. I cook the turkey, make sure it’s ready by eleven o’clock and wrap it in foil. Once it’s resting, it keeps cooking, so I make sure it’s not overcooked. I wrap it in foil, then cover it with an old sleeping bag and put it in the boot of the car. When I get there, the turkey’s done. If I could only eat one Christmas dish for the rest of my life, it would be soup made from the bones of the turkey. Even though I’m taking the turkey to my son and the rest of the family, I will say at the end, “Please can I have the bones?” I’ll take them home and cook them slowly with lots of vegetables. That to me is liquid gold. I’ll make a lot of it and freeze some. To use up Christmas leftovers, we have open sandwiches – pile all the trimmings left from the turkey onto good bread. People can make their own. They’re lovely to have by the fire. To me, good food is not fussy food – it’s the real thing. Preferably local and homegrown – I like to know where my food comes from.

Turn over for Mary’s fish pie DECEMBER 2025 goodfood.com 37

38 goodfood.com DECEMBER 2025

celebrate

An all-in-one dish, this is a great meal to make ahead. SERVES 6-8 PREP 20 mins COOK 50 mins EASY

3 Heat the oven to 200C/180C fan/ gas 6. Cook the potatoes in a pan of boiling salted water until soft. Drain and set aside to cool. Peel the skins from the potatoes and discard. Using a coarse grater, grate the potatoes over the fish mixture, seasoning as you go. Pour over the cream and sprinkle with the grated cheese. Bake for 35-40 mins until bubbling, hot in the centre and golden brown on top. (If you have prepared this ahead and are cooking straight from the fridge, add 10-15 mins to the cooking time.)

Recipe extracted from Mary 90 – My Very Best Recipes by Mary Berry (£28, BBC Books) and not retested by us. © Photographs: Tara Fisher Catch up on Mary at 90: A Lifetime of Home Cooking on BBC iPlayer.

GOOD TO KNOW calcium PER SERVING (8) 551 kcals • fat 30g • saturates 17g • carbs 32g • sugars 7g • fibre 4g • protein 35g • salt 1g

To listen to a longer conversation with Mary, head to goodfood.com/ podcast, or wherever you get your podcasts.

Mary’s tip This can be made up to 24 hours ahead. Pour in the cream and scatter over the cheese just before cooking. Freezes well without eggs.

R H O T C H OC

IDE

AT E

I DE A

R H O T CH OC

CHRISTMAS GIFTING ALL WRAPPED UP Heated milk, foam or cold froth Five cups or two mugs at once AVAILABLE FROM

Easy to use and clean

750g skinned haddock fillet, cut into 4cm chunks 200g raw tiger prawns, peeled 2 tbsp cornflour 100g frozen petits pois 4 hard-boiled eggs, peeled and quartered 1kg medium potatoes, skin-on 200ml double cream 55g mature cheddar, grated For the cheese sauce 55g butter 3 onions, sliced 55g plain flour 450ml hot milk ½ lemon, juiced 1 tbsp grainy mustard 55g mature cheddar, grated

1 To make the cheese sauce, melt the butter in a large, deep saucepan over a high heat. Add the onions and fry for a few minutes, then cover with a lid, reduce the heat to low and cook for about 10 mins until soft. Draw the pan to one side, away from the direct heat, and sprinkle in the flour. Return to the heat and cook for 30 seconds, stirring well. Pour in the hot milk, stirring until thickened. Add the lemon juice, mustard and cheddar, stir well and season. 2 Meanwhile, put the haddock chunks and prawns in a bowl. Sprinkle over the cornflour and toss everything together to coat. Add the fish and prawns to the pan with the sauce and let it bubble up. Cook until the prawns turn pink. Remove from the heat and spoon the fish mixture into an ovenproof dish, about 33 x 25 x 6 cm. Spread it evenly over the base, then scatter over the peas and the egg quarters, pushing them down into the sauce. Cool.

Family fish pie

The joy of Twixmas

The days between Christmas and New Year’s Eve lend themselves to casual get-togethers centred around sharing plates – plus a showstopping treat or two

recipes CASSIE BEST & HELENA BUSIAKIEWICZ photographs TOM REGESTER

Dubai chocolate cheesecake, p42

40 goodfood.com DECEMBER 2025

celebrate

Chipotle turkey tacos, p42

DECEMBER 2025 goodfood.com 41

Put a Middle Eastern spin on the classic baked cheesecake by drawing on the Dubai chocolate trend. With a buttery biscuit and kataifi pastry base, creamy pistachio-infused filling and luscious dark chocolate ganache topping, this showstopper is perfect for a festive gathering. SERVES 12-15 PREP 35 mins plus at least 3 hrs cooling and overnight chilling COOK 55 mins EASY V

100g butter, melted, plus extra for the tin 200g digestive biscuits 50g shelled pistachios, plus extra to decorate 50g toasted kataifi pastry, plus extra to decorate 800g full-fat soft cheese 200g pistachio crème or butter 200g caster sugar 1 tsp vanilla extract 2 tbsp plain flour 4 eggs 200ml soured cream For the topping 150ml double cream

Chipotle turkey tacos A low-effort take on birria tacos using leftover turkey and gravy. SERVES 4 PREP 20 mins COOK 30 mins EASY

1 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, grated 2 tbsp chipotle paste 1 tsp ground cumin 1 tsp paprika plus ½ tsp 1 tsp dried oregano 2 tbsp tomato purée 100ml chicken stock 400g cooked turkey or chicken, shredded 300ml leftover turkey or chicken gravy (or use shop-bought gravy or stock)

42 goodfood.com DECEMBER 2025

100g dark chocolate, finely chopped

1 Heat the oven to 200C/180C fan/ gas 6. Butter a 23cm springform tin and line the side with baking parchment. Blitz the biscuits and pistachios to fine crumbs in a food processor. Tip the mixture into a bowl, then add the pastry and the melted butter, and mix well. Press the mixture into the base of the tin and bake for 10 mins. Leave to cool while you make the filling. 2 Rinse out the food processor, then tip in the soft cheese, pistachio crème, sugar, vanilla, flour, eggs and soured cream. Blitz until the mixture is smooth and a consistency similar to double cream. Put the cheesecake base on a baking tray to catch any unwanted drips escaping the tin, and carefully pour the cheesecake mixture over the base. 3 Reduce the oven temperature to 160C/140C fan/gas 3 and put the cheesecake on the middle shelf, then bake for a further 45 mins. After this second bake, turn off the oven, and leave the cheesecake to cool inside with the door closed for 1 hr – don’t be tempted to peek, or the

To serve 10 corn tortillas, warmed 75g grated mozzarella 1 jalapeño, sliced ½ onion, finely chopped 10g coriander, leaves picked lime wedges 1 avocado, peeled, stoned and sliced

1 Heat the oil in a flameproof casserole dish over a medium heat and cook the onion with a pinch of salt for 8-10 mins. Add the garlic and cook for another minute, then stir in the chipotle paste, cumin, 1 tsp paprika, the oregano and tomato purée. Cook for 3-4 mins until dark, then remove half to a saucepan. 2 Pour the chicken stock into the casserole, bring to the boil, then

cheesecake may crack. Open the oven door after this time and leave it ajar for another hour (you can use a wooden spoon propped in the door to keep it slightly open). Cool for a third hour at room temperature, then cover and chill overnight. 4 To make the topping, heat the double cream in a heatproof bowl in the microwave in short bursts or in a small pan over a low heat until just steaming. Put the dark chocolate in a heatproof bowl, pour over hot cream and let stands for a few minutes, then stir to make a smooth ganache. Carefully pour this over the cheesecake layer and quickly spread to the edge before it sets. Sprinkle the extra pistachios and kataifi pastry around the edge. Chill the for at least 30 mins, then remove from the tin and carefully peel off the parchment before serving. Will keep chilled for up to five days. PER SERVING (15) 560 kcals • fat 41g • saturates 21g • carbs 36g • sugars 21g • fibre 2g • protein 10g • salt 0.78g

reduce the heat and simmer for 3-4 mins before stirring in the turkey meat. Season and stir well to coat. 3 Pour the gravy into a small saucepan. Scatter in 1/2 tsp paprika, bring to a simmer and season. 4 Heat a non-stick frying pan over a medium heat. Fill the tortillas with 1 heaped tbsp of the turkey, the mozzarella, jalapeño and onion, then fold in half. Fry on each side for a few minutes until golden and the cheese has melted, then put on a serving platter. Repeat with the rest. 5 Serve the gravy with the tacos for dipping, with a sprinkle of coriander, the lime wedges and sliced avocado. GOOD TO KNOW fibre • 1 of 5-a-day PER SERVING 712 kcals • fat 25g • saturates 9g • carbs 68g • sugars 10g • fibre 7g • protein 50g • salt 1.96g

Shoot director LAURIE NEWMAN | Food stylist AMY KINNEAR | Stylist AGATHE GITS

Dubai chocolate cheesecake

celebrate ‘Marry me’ gnocchi & camembert bake This rich, cheesy bake is pure indulgence – just the thing for chilly days when you don’t want to leave the house. Serve with a fresh, crunchy green salad, if you like. SERVES 3 PREP 10 mins COOK 25 mins EASY V

1 tbsp olive oil, plus extra for drizzling 2 shallots, finely chopped 2 garlic cloves, crushed pinch of chilli flakes 3-4 thyme sprigs, leaves picked 2 tbsp sundried tomato purée

150ml cream or 100g mascarpone 25g parmesan or vegetarian alternative, grated 500g gnocchi 1 camembert (about 250g; ensure vegetarian, if needed) 6 sage leaves

1 Heat the oil in an ovenproof skillet or frying pan over a low-medium heat and cook the shallots for 5-8 mins until softened. 2 Stir in the garlic, chilli flakes and thyme, cook for a minute, then add the tomato purée, cream and half the parmesan. Season. 3 Meanwhile, cook the gnocchi in a pan of boiling water following pack

instructions, then drain, reserving a mugful of the cooking water. Add the gnocchi to the sauce along with a splash of the reserved cooking water to loosen, if needed. Heat the grill to high. 4 Slice the camembert and arrange the slices over the gnocchi. Rub each sage leaf with a little olive oil, then arrange these on top of the cheese. Grill for 4-5 mins until golden and bubbling. Season with freshly ground black pepper, then serve. GOOD TO KNOW calcium • folate • 1 of 5-a-day PER SERVING 710 kcals • fat 45g • saturates 24g • carbs 48g • sugars 4g • fibre 5g • protein 25g • salt 2.23g

DECEMBER 2025 goodfood.com 43

celebrate

Zesty Christmas sprout salad Every buffet needs a crunchy slaw or salad to offset the rich platters of meat and cheese. This one – bejewelled with pomegranate seeds – is fresh, zingy and bursting with Christmassy colours. SERVES 4-6 PREP 20 mins plus standing NO COOK EASY V

1 lemon, zested and juiced 2 tbsp red wine vinegar 2 tbsp tahini 1 tbsp honey 150g natural yogurt 2 tbsp extra virgin olive oil 350g brussels sprouts ½ red onion, finely sliced 1 apple, cut into thin matchsticks 75g pomegranate seeds 75g walnuts handful of mint leaves, chopped, plus extra to garnish

1 Put the lemon zest and juice, the vinegar, tahini, honey, yogurt and olive oil in a large bowl. Season and mix well, then taste and adjust the seasoning to your liking. Add a splash of water if the dressing is too thick – the tahini can cause the yogurt to thicken. 2 Halve and finely slice the sprouts; do this easily by using the slicing attachment on your food processor – a knife works just as well, but takes much longer. Tip the sliced sprouts into the dressing along with the onion, apple, pomegranate seeds, walnuts and mint. Toss everything together until well coated in the dressing. Let stand for at least 20 mins before serving to allow the sprouts and onion to soften a little. Scatter over a few mint leaves. GOOD TO KNOW folate • vit c • 1 of 5-a-day • gluten free PER SERVING (6) 238 kcals • fat 17g • saturates 3g • carbs 12g • sugars 11g • fibre 5g • protein 7g • salt 3.28g

DECEMBER 2025 goodfood.com 45

celebrate Creamy butter bean, ham & leek pie The butter beans melt into the filling and pair wonderfully with chunks of ham and sweet leeks. SERVES 4-6 PREP 30 mins COOK 1 hr EASY

2 tbsp olive oil 25g butter 1 onion, halved and chopped 2 leeks, halved lengthways and sliced 3 garlic cloves, crushed 5 sage leaves, finely chopped 6 thyme sprigs, leaves picked 1 tbsp plain flour 1 chicken stock cube 400g cooked gammon or thicksliced ham, cut into small chunks 570g jar butter beans 150g mascarpone 1 tbsp Dijon mustard

320g sheet all-butter puff pastry 1 egg, beaten mash and seasonal veg, to serve

1 Heat the oil and butter in a flameproof casserole dish over a low-medium heat and cook the onion and leeks for 10-15 mins, stirring often until soft and beginning to caramelise. 2 Turn up the heat slightly and stir in the garlic, sage leaves and most of the thyme. Season with black pepper. After a couple of minutes, stir in the flour and cook for 2 mins more. 3 Crumble the stock cube into a jug and top up with 250ml water. Stir the stock into the pan, adding it slowly and mixing to prevent lumps forming. Bring to a gentle simmer. 4 Stir in the gammon and butter beans, along with the liquid from the jar, plus the mascarpone and mustard. Simmer for 5 mins to

46 goodfood.com DECEMBER 2025

reduce the sauce slightly. Season to taste – go easy on the salt as the ham and stock are already salty. Cool and chill the filling until you’re ready to serve, or transfer to a 24cm pie dish. 5 Heat the oven to 190C/170C fan/ gas 5. Unroll the pastry on a work surface and brush all over with the egg. Cut the pastry into roughly 4cm squares using a pizza cutter. Lay the pastry squares over the pie filling, starting at the edge of the pie dish and working your way towards the centre. If you have any squares leftover, cook them alongside the pie to serve on the side. Sprinkle over the rest of the thyme leaves, then bake for 40 mins (or 45 mins from chilled) until the pastry is deep golden brown and the filling is bubbling. Serve with mash and seasonal veg, if you like. GOOD TO KNOW fibre • 1 of 5-a-day PER SERVING (6) 634 kcals • fat 41g • saturates 22g • carbs 36g • sugars 5g • fibre 6g • protein 27g • salt 3.28g

100% S GOODNES

After-dinner drinks Round off the evening with a sweet tipple to keep spirits bright, or perhaps as a stand-in for dessert photograph TOM REGESTER recipes ANNA GLOVER

Hot honey old fashioned SERVES 1 PREP 5 mins EASY V

2 tsp hot honey (see tip below) 1-2 dashes of bitters 60ml bourbon whisky ice strip of orange peel dried chilli, to garnish (optional)

1 Put the honey, bitters and whisky in a tumbler. Stir to combine. Add a few ice cubes and stir until the outside of the glass is cold. 2 Twist the orange peel over the drink to release the oils, then drop into the cocktail. Garnish with a dried chilli, if you like. GOOD TO KNOW gluten free PER SERVING 117 kcals • fat none • saturates none • carbs 12g • sugars 12g • fibre 0.4g • protein 0.1g • salt none

tip Hot honey Make your own by mixing 1 tbsp honey with a pinch of chilli flakes. Leave to infuse for at least 2 hrs before using.

Lemon cheesecake martini SERVES 1 PREP 3 mins EASY V

ice 30ml vodka 30ml limoncello ½ lemon, zested, plus a strip to serve 2 tsp lemon curd 30ml double cream shortbread finger, to serve

48 goodfood.com DECEMBER 2025

1 Fill a cocktail mixer or jug with ice. Add the vodka, limoncello, lemon zest, lemon curd and double cream, then shake or mix well until combined. 2 Strain into a martini glass, garnish with a lemon peel twist and serve with a shortbread finger on the side. GOOD TO KNOW gluten free PER SERVING 316 kcals • fat 16g • saturates 10g • carbs 16g • sugars 15g • fibre 0.5g • protein 1g • salt 0.05g

celebrate

Gingerbread white russian SERVES 1 PREP 5 mins EASY V

ice 60ml vodka 2 tbsp Kahlúa 1 tbsp double cream 1-2 tsp gingerbread syrup mini gingerbread biscuit (we used M&S gingerbread mug hangers), to garnish

1 Fill a cocktail shaker with ice. Add the vodka, Kahlúa, cream and gingerbread syrup, and shake well so the outside of the shaker feels cold and the mixture is frothy. 2 Strain into a short glass filled with ice. Garnish with a mini gingerbread biscuit or serve alongside.

Mulled negroni MAKES 4 PREP 5 mins plus at least 24 hrs infusing EASY V

50ml sloe gin 100ml dry gin 100ml sweet vermouth (we used Martini Rosso) 100ml Campari 4 cloves 1 cinnamon stick ice 2 orange slices, halved

1 Pour all the gin, vermouth and Campari in a sterilised jar along with the cloves and cinnamon. Chill for at least 24 hrs, or up to a week if you like a stronger flavour. 2 Fill four tumblers with large ice cubes. Strain over the cocktail and stir until cold. Garnish each glass with half an orange slice. GOOD TO KNOW gluten free PER SERVING 183 kcals • fat none • saturates none • carbs 12g • sugars 12g • fibre 0.1g • protein 0.1g • salt 0.03g

DECEMBER 2025 goodfood.com 49

Shoot director LAURIE NEWMAN | Food stylist AMY KINNEAR | Stylist AGATHÉ GITS

GOOD TO KNOW gluten free PER SERVING 433 kcals • fat 21g • saturates 13g • carbs 21g • sugars 21g • fibre none • protein 1g • salt 0.11g

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celebrate

Totally Tot lly tropical opica

e v E s ’ r a e Y New Welcomee in 2026 202 with fruity flavours and bold, bright b ight plates to make a party at home feel like a sunshine getaway recipes ANNA GLOVER photographs LOUISE HAGGER

DECEMBER 2025 goodfood.com 53

Toasted corn & feta salad, p56

Spiced rice & beans, p56

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celebrate

Pineapple pulled pork, p56

Tiramisu pavlova, p86

Charred chilli pineapple salsa, p56 DECEMBER 2025 goodfood.com 55

Pork shoulder is a budget-friendly cut, so it’s a great way to feed a crowd without breaking the bank. You could also use a slow cooker, if you like – put the pork on low for 8-10 hrs until fall-apart tender. SERVES 6 PREP 30 mins COOK 4-6 hrs EASY ❄

1.5kg pork shoulder joint 1 bunch of spring onions, roughly chopped 500ml pineapple juice 4 tbsp cider vinegar 3 bay leaves 1 small cinnamon stick For the dry rub ½ tsp ground allspice 1 tsp dried oregano 2 tsp garlic granules 1 tsp dried chilli flakes 2 tsp smoked paprika 2 tbsp light brown soft sugar To serve warmed corn tortillas jalapeño slices coriander leaves lime wedges

Charred chilli pineapple salsa SERVES 6 PREP 15 mins COOK 10 mins EASY V

vegetable oil, for griddling 300g prepared pineapple fingers 2 spring onions 1 red chilli 1-2 limes, juiced handful of coriander, chopped

1 Lightly oil a griddle pan, heat over a medium-high heat and char the pineapple fingers for 2-4 mins on each side until deep char marks appear. Transfer to a board and finely chop, then tip into a bowl. 2 Char the spring onions and chilli for a few minutes on each side in the same way, then finely chop and add to the bowl with the pineapple. 3 Mix in the lime juice and coriander, then taste for seasoning and add more lime if needed. GOOD TO KNOW vegan • low fat • vit c • gluten free PER SERVING 34 kcals • fat 1g • saturates 0.1g • carbs 5g • sugars 5g • fibre 1g • protein 0.4g • salt none

1 Combine the dry rub ingredients with a few grinds of black pepper and 2 tsp salt. Rub this all over the pork, then transfer to a baking dish or deep roasting tray. Heat the oven to 180C/160C fan/gas 4. Add the spring onions, pineapple juice, vinegar, bay leaves and cinnamon stick to the dish, then cover with a scrunched-up piece of of baking parchment and double-wrap in foil, sealing tightly to trap in the steam. Cook for 4-6 hrs until the meat is tender and can be easily shredded using two forks, topping up the base of the dish with water if needed and checking every 1-2 hrs. Once cool, will keep chilled for up to two days. 2 Remove the meat to a plate or bowl and cover to keep warm. Strain the leftover stock from the dish or tray into a jug, skimming off any excess fat. Shred the meat back into the dish and pour over enough of the stock to moisten the pork. Serve in the warm tortillas with jalapeño slices and coriander, if you like, with lime wedges for squeezing over. GOOD TO KNOW gluten free PER SERVING 497 kcals • fat 27g • saturates 9g • carbs 17g • sugars 16g • fibre 1g • protein 46g • salt 1.98g

56 goodfood.com DECEMBER 2025

Spiced rice & beans SERVES 6 PREP 10 mins COOK 20 mins EASY V

3 tbsp vegetable oil 3 spring onions, finely chopped 1 tbsp finely chopped or grated ginger 2 tsp ground cumin 1-2 tsp chilli powder (to taste) ½ tsp ground allspice 300g basmati & wild rice mix, rinsed 400g can black or kidney beans, drained

1 Heat the oil in a pan over a medium heat and fry the spring onions for 5 mins. Stir in the ginger and ground spices. Toast for a minute, then stir in the rice to coat in the spiced oil. 2 Add 500ml water and the beans, then cover with a lid and cook for 20 mins over a low heat until the water has evaporated and the rice is tender. Remove from the heat and leave to steam for 10 mins. Fluff up with a fork before serving. GOOD TO KNOW vegan • healthy • gluten free PER SERVING 275 kcals • fat 7g • saturates 1g • carbs 43g • sugars 0.5g • fibre 5g • protein 7g • salt 0.07g

Toasted corn & feta salad SERVES 6 PREP 10 mins plus cooling COOK 20 mins EASY V

2 tbsp vegetable oil 500g frozen sweetcorn 3 spring onions, sliced 2 limes, juiced 1 jalapeño, finely diced handful of coriander, chopped 100g feta, crumbled

1 Heat the oil in a frying pan over a medium heat and toast the corn for 20 mins with a pinch of salt until golden and caramelised. 2 Tip into a bowl, leave to cool for a few minutes, then toss in the remaining ingredients with a pinch each of salt and black pepper. GOOD TO KNOW 1 of 5-a-day • gluten free PER SERVING 171 kcals • fat 8g • saturates 3g • carbs 19g • sugars 7g • fibre 2g • protein 5g • salt 0.43g

Shoot directors FREDDIE STEWART, LAURIE NEWMAN | Food stylist TROY WILLIS | Stylist MAX ROBINSON

Pineapple pulled pork

celebrate

New Year’s Eve flexi fruit punch Serve this multi-tasking punch as a mocktail or cocktail. It’s ideal for keeping glasses full over a long evening while you wait for the fireworks — at which point, you can add prosecco to toast the new year. Sliced jalapeño is optional, too, for those who like an extra kick. SERVES 10-12 PREP 10 mins plus chilling EASY V

250ml coconut water 250ml pineapple juice 250ml orange juice 1 jalapeño, sliced (optional) 2 limes, juiced ice

coconut rum (optional) grenadine (optional) sparkling water or prosecco, for topping up (optional)

1 Tip the coconut water, pineapple and orange juices, the jalapeño (if using) and lime juice into a large jug and mix. Chill until ready to serve. 2 Put a handful of ice in each glass, then pour over the chilled punch. Add a glug of rum for adult drinks, if you like, then drizzle a dash of

grenadine down the inside of each glass to create an ombre effect. Or, pour the punch into flutes and top up with sparkling water or prosecco. Garnish with sparkly or tropical cocktail stirrers, umbrellas and straws if you want that fun, tropical feel for your party. GOOD TO KNOW gluten free PER SERVING (12) 131 kcals • fat 5g • saturates 4g • carbs 8g • sugars 8g • fibre 0.5g • protein 1g • salt 0.02g

DECEMBER 2025 goodfood.com 57

celebrate Coconut panna cotta with passion fruit SERVES 6 PREP 20 mins plus cooling and 3 hrs chilling COOK 30 mins EASY

2 x 400g cans full-fat coconut milk 6 tbsp coconut cream 50g coconut or light brown soft sugar ½ tsp vanilla extract 4 gelatine leaves 2 limes, zested To serve 4 passion fruits, halved 2 tbsp icing sugar (optional) desiccated coconut mint leaves

1 Warm the coconut milk and cream, the sugar and vanilla in

a pan over a low heat for 10 mins. Remove from the heat. Leave to cool for 5 mins. Meanwhile, soak the gelatine in a bowl of cold water. 2 Squeeze the excess water from the gelatine, then stir it into the hot (not boiling) coconut milk mixture along with most of the lime zest. Pour into six ramekins. Chill for 3 hrs to set. 3 Scoop the passion fruit pulp into a bowl and add the sugar to sweeten if needed. Serve the panna cottas topped with the passion fruit pulp, coconut, mint leaves and the remaining lime zest. GOOD TO KNOW gluten free PER SERVING 349 kcals • fat 28g • saturates 24g • carbs 13g • sugars 11g • fibre 1g • protein 11g • salt 0.08g

58 goodfood.com DECEMBER 2025

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a r m t s e r A m t s i r a h s C

Make merry without breaking the bank by getting creative with leftovers and using energy-saving gadgets 3 ways with panettone If you’ve been gifted a loaf, try it in these clever recipes p62

Air fryer canapés Quick and moreish party nibbles that don’t require an oven p67

Use it up Transform your Christmas Day leftovers with our inventive ideas p71

DECEMBER 2025 goodfood.com 61

e n o t t e n pa 3 ways with

If you’ve unwrapped a box of panettone too many, reinvent it with a few simple ingredients recipes SAMUEL GOLDSMITH photographs CHELSEA BLOXSOME

Panettone granola MAKES 10-12 PREP 5 mins plus cooling COOK 30 mins EASY V

100g panettone 200g rolled oats 50g pumpkin seeds 1 tsp ground cinnamon 500g flaked almonds 50ml vegetable oil 50ml maple syrup 50ml honey 100g dried berries, raisins or sultanas 50g dried cranberries milk or yogurt, to serve

62 goodfood.com DECEMBER 2025

1 Heat the oven to 160C/140C fan/ gas 3 and line a large baking tray with baking parchment (no need to line non-stick trays). Put the panettone in a food processor and blitz to breadcrumbs, then tip into a large bowl with the oats, seeds, cinnamon and almonds. 2 Combine the oil, syrup and honey, then pour this over the oat mixture and stir well to ensure all the oats are coated. Tip onto the baking tray

and gently spread out into a single layer, then bake for 30-40 mins, stirring every 10 mins until golden. Leave to cool on the tray for 10 mins, then mix with all of the dried fruit. Leave the mixture to cool completely. Will keep in an airtight container for up to a month. Serve with milk or yogurt. PER SERVING (12) 493 kcals • fat 32g • saturates 3g • carbs 36g • sugars 20g • fibre 2g • protein 12g • salt 0.07g

cook smart

Panettone ‘bread’ pudding MAKES 12-16 pieces PREP 10 mins plus cooling COOK 45 mins EASY V

500g panettone (stale is best, or baked in a low oven to dry out slightly), torn into pieces 250g mixed dried fruit 2 tsp mixed spice 400ml milk 3 medium eggs, beaten 100g light brown soft sugar 1 lemon, zested 1 orange, zested 75g butter, melted, plus extra for the dish 2-3 tbsp demerara sugar cream, crème fraîche or clotted cream, to serve

1 Combine the panettone, fruit and mixed spice in a large bowl. Stir in the milk and egg, then mix in the brown sugar and citrus zests. Leave to stand for 10 mins. Butter a 25 x 8cm baking dish, about 6cm deep. 2 Heat the oven to 180C/160C fan/ gas 4. Stir the melted butter into the mixture, then tip into the prepared dish. Scatter over enough demerara sugar to lightly cover the surface, then bake for 45 mins-1 hr. Leave to cool until just warm, then cut into squares and serve with cream, crème fraîche or clotted cream. Or, leave to cool fully and serve cold. PER SERVING (16) 257 kcals • fat 10g • saturates 6g • carbs 36g • sugars 28g • fibre 1g • protein 5g • salt 0.34g

DECEMBER 2025 goodfood.com 63

cook smart

Panettone & pear crisp SERVES 6-8 PREP 10 mins COOK 40 mins EASY V

1 Heat the oven to 180C/160C fan/ gas 4. For the crumble, tear half the panettone into small pieces, then blitz the rest to crumbs using a food processor. Set aside. Rub the flour and butter together until the texture resembles fine breadcrumbs. Stir in all of the panettone and the hazelnuts, then drizzle in 3 tbsp of the ginger syrup. Set aside. 2 Put the pears in a medium baking dish, then stir in the stem ginger and remaining syrup, the lemon zest and juice. Bake for 20 mins until starting to soften (if the pears are underripe, they may need 10-15 mins more). 3 Scatter over the crumble mixture, then bake for a further 15-20 mins until the crumble is golden and the pears are soft. Serve with cream, ice cream or custard, if you like. GOOD TO KNOW fibre • 1 of 5-a-day PER SERVING (8) 367 kcals • fat 15g • saturates 7g • carbs 50g • sugars 31g • fibre 6g • protein 5g • salt 0.33g

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Shoot director RACHEL BAYLY | Food stylist AMY KINNEAR | Stylist FAYE WEARS

1 ball of stem ginger, finely chopped, plus 4 tbsp syrup from the jar 8 pears, cored and sliced 1 lemon, zested, 1/2 juiced cream, ice cream or custard, to serve For the crumble 300g panettone 90g plain flour 60g cold butter, cut into cubes 40g hazelnuts, finely chopped

cook smart

sp candrieven

Deep and These easy bites are a breeze to make in the air fryer – perfect for a last-minute get-together recipes AILSA BURT photograph CHELSEA BLOXSOME

DECEMBER 2025 goodfood.com 67

Mini croque monsieur turnovers MAKES 12 PREP 20 mins COOK 30 mins EASY

15g butter 15g plain flour 180ml milk 1 tbsp Dijon mustard 60g gruyère, grated 320g sheet ready-rolled puff pastry 80g wafer-thin smoked ham, torn 1 egg, beaten, or 1 tbsp milk

1 Melt the butter in a small saucepan over a medium heat, then stir in the flour and cook for 2-3 mins until light brown. Add the milk, a splash at a time, whisking well after each addition until smooth. Once all the milk has been added, bring to a simmer, whisking continuously. Cook for 3-4 mins more until thickened – this is your béchamel sauce. Remove from the heat and whisk in the mustard and 40g of the cheese. Leave to cool. 2 Unroll the puff pastry, leaving it on its sheet of baking parchment. Cut into 12 x 8cm squares. Rotate each square 90 degrees so it forms a diamond shape, then spoon 2 tsp of the béchamel down the middle. Top with some ham and a little of the remaining cheese, then fold over one of the edges. Brush with the beaten egg or milk, then fold over the opposite edge. Brush all over with more egg, and grind over some black pepper. Repeat until all the ingredients have been used. 3 Heat the air fryer to 180C and cook in batches for 10-12 mins until puffed up, golden and bubbling. Serve warm. Once cool, will keep chilled for up to two days. Reheat in the air fryer at 120C. PER SERVING 165 kcals • fat 11g • saturates 6g • carbs 10g • sugars 1g • fibre 1g • protein 5g • salt 0.65g

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Roasted pear, walnut & honey crostini MAKES 16-20 PREP 15 mins COOK 25 mins EASY V

2 pears, peeled and cored, then cut into eighths 1 tbsp olive oil 1 tbsp apple cider vinegar, plus 1 tsp 2 tbsp honey small handful of thyme sprigs, leaves picked 250g ricotta 1 large baguette, sliced on the diagonal 60g walnuts, toasted and roughly chopped

1 Tip the pears into a roasting tin that will fit in your air fryer. Drizzle over the olive oil, 1 tbsp of the cider vinegar, half the honey and most of the thyme. Season well and toss to coat. Heat the air fryer to 180C and roast for 15-20 mins until tender and lightly browned. 2 Whisk the ricotta until smooth and set aside. Combine the

remaining honey, vinegar and thyme, then season lightly. Toast both sides of the baguette slices under a hot grill, then cool slightly before spreading over the smooth ricotta. Top with the air-fried pears and drizzle over any cooking juices. Scatter over the walnuts and drizzle over the thyme honey to serve. PER SERVING (20) 94 kcals • fat 4g • saturates 1g • carbs 11g • sugars 4g • fibre 1g • protein 3g • salt 0.26g

tip If you have any leftover blue or goat’s cheese, you could crumble it over the top.

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Glazed pork belly bites

Shoot director RACHEL BAYLY | Food stylist AMY KINNEAR | Stylist FAYE WEARS

SERVES 10-12 PREP 15 mins COOK 2 hrs EASY

1kg skinless pork belly 120g chilli jam 60ml soy sauce 3 clementines or easy peelers, juiced 1 ½ tbsp caster sugar thin cucumber strips, to serve

1 Heat the air fryer to 170C. Put the pork belly in the centre of a large piece of foil and cover with a splash of water. Wrap tightly and cook for 1 hr 15 mins-1 hr 30 mins until cooked through. Remove and leave to cool. Will keep chilled for up to three days. 2 Once cooled, cut into bite-sized pieces (about 3 x 5cm), then heat the air fryer to 180C. Add the pork belly pieces to the air-fryer basket and cook, turning once or twice, for 20-25 mins. 3 Meanwhile, tip the chilli jam, soy sauce, clementine juice and sugar into a medium saucepan with 3 tbsp water. Bring to a simmer over a

medium heat and bubble for 2-3 mins until reduced slightly and the sugar has melted. 4 Tip the pork belly pieces into the saucepan and stir to coat, then cook in the air fryer for another 3-5 mins until sticky and browned. Once cool, will keep chilled for up to three days. Serve threaded onto skewers with cucumber strips. PER SERVING (12) 200 kcals • fat 11g • saturates 4g • carbs 11g • sugars 10g • fibre 0g • protein 14g • salt 0.95g

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Give them the excitement of choosing a book, as well as the fun of reading it. Available from bookshops, supermarkets and online.

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as Need fresh inspiration for the Christm as to leftovers? We have lots of tempting ide beyond keep you feasting on Boxing Day and ES recipes AILSA BURT photographs JAM

LEE

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Christmas leftover toasties Take that Boxing Day sandwich to even greater heights – indulgent and luxurious, this recipe makes a lip-smacking lunch for two. SERVES 2 PREP 10 mins COOK 25 mins EASY

2-4 leftover roast potatoes ½ tbsp olive oil 4 slices thick bloomer bread 25g mayonnaise 30g cranberry sauce 1 ½ tbsp Dijon mustard 50g leftover red cabbage 2-4 leftover pigs in blankets, halved 60g leftover cheeseboard cheese (such as red leicester, mature cheddar, stilton or brie), grated 20g cornichons, finely sliced

1 Put the roast potatoes on a board and press down using the base of a mug or glass to flatten slightly. Heat the olive oil in a frying pan over a medium-high heat and fry the potatoes for 4-5 mins on each side until crisp and golden. Remove to a plate and set aside. 2 Spread the outside of each slice of bread with mayonnaise, then spread the inside of two slices with cranberry sauce, and the other two with mustard. Spread the cabbage over one side of each sandwich. Top with the pigs in blankets, cheese and cornichons. Lay the crispy roast potatoes on top. Close the sandwiches and transfer to the pan you used for the potatoes. 3 Cook over a medium-low heat, covered with a lid, for 4-5 mins. Remove the lid, then cook for a further 2-3 mins until golden brown. Flip and cook for 4-5 mins more until golden brown and the cheese has melted. Cut each sandwich in half to serve. GOOD TO KNOW calcium • fibre • vit c PER SERVING 929 kcals • fat 39g • saturates 12g • carbs 108g • sugars 15g • fibre 7g • protein 33g • salt 4.23g

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Bubble & squeak hash This is a Christmassy twist on a classic brunch. To make the recipe even easier and create extra texture, we’ve simply chopped the leftover vegetables rather than mashing them. SERVES 2-3 PREP 10 mins COOK 30 mins EASY

2 tbsp olive oil 4 rashers smoked streaky bacon, roughly chopped 6 sage leaves 1 onion, finely chopped 2 garlic cloves, finely chopped 200g leftover cooked brussels sprouts, roughly chopped 400g leftover roast potatoes, roughly chopped crispy fried eggs and English mustard (optional), to serve

1 Heat the oil in a large pan over a medium-high heat and cook the bacon, stirring, for 4-5 mins until crispy and golden. Remove to a bowl using a slotted spoon and set aside. Fry the sage leaves in the pan for 1-2 mins on each side until crisp, then drain on a plate lined with kitchen paper. 2 Cook the onion in the leftover bacon fat in the pan with a pinch of salt for 6-8 mins until soft. Mix in the garlic and cook for 1-2 mins until fragrant. Tip in the chopped sprouts and potatoes, and mix well. Cook, stirring occasionally, for 8-10 mins until crispy, golden and warmed through. Return the bacon to the pan, stir and season to taste. Serve with the crispy sage leaves on top, some fried eggs and a spoonful of mustard, if you like. GOOD TO KNOW fibre • vit c • 1 of 5-a-day PER SERVING (3) 432 kcals • fat 23g • saturates 5g • carbs 40g • sugars 6g • fibre 7g • protein 13g • salt 1.14g

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Turkey & ginger brothy rice This light but flavour-packed dish will bring comfort and use up that Christmas turkey carcass. SERVES 4 PREP 15 mins COOK 1 hr 10 mins EASY

1 leftover turkey carcass, plus 400g leftover roast turkey meat, shredded 30g ginger, 15g sliced into rounds, 15g grated 2 garlic cloves, unpeeled, bashed large handful of coriander, leaves picked and stalks reserved 3 spring onions, roughly chopped 6 whole peppercorns 2 tbsp dark soy sauce 1 tbsp light brown soft sugar 1 lemon, juiced 250-300g cooked basmati rice To serve crispy chilli oil and crispy onions

1 Break the turkey carcass apart, if needed, using a knife. Tip the pieces into a large saucepan and add the ginger rounds, the garlic, coriander stalks, spring onions and peppercorns. Cover with 800ml water and bring to a simmer over a medium heat. Once simmering, skim away and discard any scum that rises to the surface. Simmer for 45 mins-1 hr until fragrant and the flavours have combined. Strain through a large sieve set over a large bowl, then discard the contents of the sieve. Return the strained liquid to the pan. 2 Add the grated ginger, turkey meat, soy sauce, sugar and a splash of lemon juice. Bring back to a

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simmer and cook for 5 mins until the turkey meat is piping hot. Season to taste with pepper and a little more lemon juice, if needed. 3 Divide the rice between shallow bowls. Top with a few ladles of the broth, then scatter over the coriander leaves, crispy chilli oil and crispy onions to serve. GOOD TO KNOW low fat PER SERVING 243 kcals • fat 2g • saturates 1g • carbs 26g • sugars 6g • fibre 1g • protein 28g • salt 1.24g

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More quick ideas for Christmas leftovers

Make sure nothing goes to waste after the big day with these speedy, tasty recipes Refried roasties with pickled onions Fry 10 small pickled onions in 1 tbsp oil for 3-4 mins, add a pinch each of cayenne pepper and thyme leaves, then tip leftover roasties into the pan along with another 1 tbsp oil. Use the back of a wooden spoon to squash each one slightly. Cook, undisturbed, for 3-4 mins until extra-crisp on one side, then turn. Season to taste.

Croissant bread sauce Fry 1 small onion in 50g butter and cook for 10 mins, covered. Add 400ml milk and a pinch of ground cloves. Simmer for 15 mins, then add 2 torn-up stale croissants. Blitz until smooth.

Sweet potato & sprout hash

up with lightly salted water). Cover and leave in a cool, dark place for two or three days. After opening, will keep chilled for two months.

Turkey cacciatore Fry 1 chopped onion and 2 crushed garlic cloves in 3 tbsp olive oil until softened, then add 2 tsp dried oregano, 3 x 400g cans chopped tomatoes, 1 tbsp sugar and a splash of vinegar. Simmer for 20 mins, then stir in 500g leftover roast turkey meat. Tip into a baking dish, top with torn mozzarella and breadcrumbs, and bake for 20 mins at 220C/ 200C fan/gas 7.

Mini turkey & cranberry pies

Poke 2 sweet potatoes all over using a skewer or fork, then microwave for 5 mins. Meanwhile, fry 2 chopped red onions in a drizzle of oil for 5-10 mins. Add 300g shredded sprouts and fry until softened. Stir in the flesh of the sweet potatoes and fry for 5 mins until crisp. Serve with poached eggs, if you like.

Cut out eight 10cm circles from a 500g sheet of shortcrust pastry, then eight 9cm circles for the lids. Push the larger ones into the holes of a muffin tin. Combine 250g shredded turkey, 8 tbsp crème fraîche and 8 tsp cranberry sauce, then divide between the cases. Top with the lids, pinch the edges to seal, brush with beaten egg and chill for 20 mins. Bake at 200C/ 180C fan/gas 6 for 25 mins.

Christmas pud strudel

Carrot top pesto

Mix 250g leftover Christmas pudding with 250g mascarpone and 2 tbsp Baileys Irish cream liqueur. Layer up 4 sheets of filo pastry, brushing melted butter between the layers. Pile the filling down the middle, then roll up and bake at 200C/180C fan/gas 6 for 20-25 mins. Dust with icing sugar and serve with custard.

Blitz the tops of 500g carrots with 50g brazil nuts, 20g parmesan, 1 small garlic clove, the juice of 1 /2 lemon, 2 tbsp olive oil and a pinch of sea salt flakes. Serve over any leftover roasted carrots and parsnips with soft goat’s cheese and an extra drizzle of olive oil.

Sprout sauerkraut Tip 750g thinly sliced sprouts into a large bowl with 2 tsp caraway seeds, 1 thumb-sized piece of ginger, shredded, 1 tbsp sea salt flakes and 1 tsp ground black pepper. Toss well for 10 mins. Pack into a sterilised jar with the released liquid, ensuring the mixture is submerged (if not, top

Christmas pud ice cream Blitz 1 litre vanilla ice cream with 200g leftover Christmas pudding. Serve with toffee sauce.

Parsnip crisps Peel 3 parsnips into long strips using a veg peeler. Toss with 1 tbsp olive oil. Arrange in a single layer over two baking sheets. Bake for 20-25 mins at 180C/160C fan/ gas 4. Season with sea salt to serve. DECEMBER 2025 goodfood.com 75

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Leftover Yorkshire bread & butter pudding If you don’t have lemon curd, marmalade or jam will work well. SERVES 2-4 PREP 15 mins plus resting COOK 40 mins EASY V

4 large or 6 small leftover Yorkshire puddings 75g lemon curd 2 tbsp sultanas 1 egg 100ml double cream 100ml whole milk ½ tsp vanilla extract 2 tbsp caster sugar 1 tbsp demerara sugar ½ lemon, zested cream or vanilla ice cream (optional), to serve

1 Tear the Yorkshire puds into chunks and scatter half over the base of a small baking dish (about 15 x 20cm). Drizzle over half the lemon curd and scatter over half the sultanas. Repeat with the remaining yorkshires, lemon curd and sultanas. 2 Whisk the egg, cream, milk, vanilla and caster sugar together in a jug. Pour the mixture over the yorkshires, then leave to stand at room temperature for 30 mins. 3 Heat the oven to 160C/140C fan/gas 3. Scatter the demerara sugar and lemon zest over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Leave to rest for 5 mins, then serve warm with cream or vanilla ice cream, if you like. PER SERVING (4) 378 kcals • fat 19g • saturates 10g • carbs 45g • sugars 37g • fibre 1g • protein 6g • salt 0.18g

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Christmas pudding buns ‘Tangzhong’ is the Chinese word for the roux-like paste that gives these buns their soft, fluffy texture (from a technique with Japanese origins that’s used to make milk bread).

Stylist MORAG FARQUHAR

Shoot director FREDDIE STEWART | Food stylist JESSICA MCINTOSH

MAKES 10-12 PREP 35 mins plus at least 2 hrs 30 mins proving COOK 35 mins MORE EFFORT V

125ml whole milk 7g sachet fast-action dried yeast 350g strong white bread flour, plus extra for dusting 50g caster sugar 1 egg 50g unsalted butter, softened and cut into cubes neutral-tasting oil (such as sunflower), for proving 2 tbsp golden syrup For the tangzhong 20g strong white bread flour 60ml whole milk For the filling 70-100g leftover Christmas pudding, crumbled 40g light brown soft sugar ½ tsp mixed spice

120g butter, softened 1 small orange, zested

1 For the tangzhong, put the flour, milk and 30ml water in a small saucepan. Whisk over a medium heat until it thickens into a paste, then set aside and leave to cool to room temperature. 2 Pour the milk into a saucepan and set over a low heat until just warm. Or, warm in the microwave in 10-second blasts, being careful not to boil it. Stir in the yeast until fully combined. Mix the flour, sugar and 1 tsp salt together in the bowl of a stand mixer fitted with a dough hook. With the motor running, mix in the egg, tangzhong and warm milk mixture. Knead for 2 mins, then add the butter, a little at a time. Continue to knead for 7-8 mins until soft, elastic and slightly sticky. Form into a ball and put in a lightly oiled bowl. Cover and set aside to prove for 2 hrs, or until doubled in size. Or, chill overnight for at least 12 hrs. (Chilling the dough makes it easier to work with and cut.) 3 Line a high-sided 20 x 30cm baking or roasting tin with baking parchment. To make the filling, tip the pudding

pieces into a bowl. Stir in the sugar, mixed spice, butter, orange zest and a large pinch of salt. Beat to combine. 4 Roll the dough out on a lightly floured surface until it’s 30 x 45cm. Evenly spread over the filling up to the edges. Roll it up lengthwise from the longest side to form a log, brushing off any excess flour as you roll. Trim the uneven ends, if you like, then cut into 10-12 equal-sized buns using a sharp, serrated knife, being careful not to squash them (gently saw through the dough if it’s at room temperature). Arrange snugly in the tin. Cover and leave to prove for 30-45 mins in a warm spot until doubled in size. 5 Heat the oven to 200C/180C fan/ gas 6. Bake the buns for 25-30 mins until deep brown and cooked through. Meanwhile, mix the golden syrup with 2 tsp boiling water. Liberally brush the syrup glaze over the hot baked buns, then leave to cool in the tin on a wire rack until just warm. Once completely cool, will keep in an airtight container for up to three days. PER SERVING (12) 291 kcals • fat 14g • saturates 8g • carbs 36g • sugars 12g • fibre 1g • protein 5g • salt 0.33g

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The ﬁnishing touch

From elegant tablescapes and garnishes to effortless clean-ups with Finish, you can take any foodie occasion to the next level with these simple tips

hether you’re hosting a date night, dinner party or big family meal, you’re probably looking for ways to make your food that little bit more special for your guests. But instead of trying to nail overly complicated recipes, sometimes you only need to introduce the smallest of touches to your dishes or table setting to elevate the overall dining experience. Here are just a few ideas to get you started – including how you can clean up quickly and easily at the end of the evening with help from Finish Ultimate Plus.

Plan your table setting A carefully considered tablescape is a great way to set the tone for your meal. You could choose to keep the

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table simple with exposed wood and a minimal white palette or take a more decorative approach with vibrant colours and patterns Clean up your quickly and across tablecloth, easily at the napkins and crockery. It’s end of the also a nice evening to tailor with Finish touch your table Ultimate Plus setting to the season, so you could have bunches of daffodils in spring or arrange pinecones and berry garlands in winter.

Add a herb garnish A scattering of fresh herbs can give your meal an extra hint of colour and ﬂavour. For example, a sprinkling of coriander can bring a citrussy, slightly ﬂoral freshness to a creamy curry, while torn basil leaves will inject an aromatic, subtly peppery kick into rich tomato pastas. Fresh parsley, mint, chives and dill are popular options, too, or you could even add a handful of micro cress, if you’re feeling fancy.

Create a topping with texture The textures of a recipe can be just as important as the taste, so try ﬁnishing a dish with a contrasting topping. Crispy breadcrumbs, toasted seeds or even a few chopped nuts can bring a satisfying crunch to soups, salads

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and pasta dishes. You could also ﬂavour the topping to complement the dish – think parmesan croutons for a caesar salad, fragrant seeds for a curry or crispy chilli oil for a stir-fry.

Include wine pairings If you’re hosting a dinner party for friends, serving a different wine to pair with each course is an easy way to add sophistication to your meal. The right wine can enhance the ﬂavours of your food, and you don’t need to be an expert to ﬁnd the perfect pairing. If you’re not sure where to start, try serving a cabernet sauvignon with red meat, a chardonnay with chicken or a pinot grigio with lighter seafood dishes. For a rich dessert you could go for a port, while prosecco works well with something very sweet.

CLEAN UP WITH FINISH Of course, as the host, the perfect final touch to your meal will be ending the night with spotless dishes – and that’s where Finish can help you. No matter how dirty the dish, Finish Ultimate Plus can tackle burnt-on stains, grease or general grime with ease, so you can spend less time stressing about the washing up and more time chatting with your guests. Plus, it always delivers a superb finish – even on a short (one hour) or eco cycle – so your dishes will come out squeaky clean every time, with no need for pre-rinsing.

For more hosting and dishwashing tips from Finish, visit bit.ly/gfo-finish or scan the QR code

DECEMBER 2025 goodfood.com 81

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seasonal

At its best game changers Cooking with game is easier than you think – plus, it’s seasonal, sustainable, lean and good value. Here, Barney Desmazery puts a wild spin on classic dishes photographs JAMES LEE

DECEMBER 2025 goodfood.com 83

ame has been misunderstood for a long time, but with a fresh perspective, it should become more popular as an ingredient. It has often been dismissed as overly rich in flavour and the reserve of chefs or highly skilled home cooks. Both ideas are way off the mark. That strong taste was often the result of meat being hung for too long, sometimes out of bravado – people daring each other to see how gamey they could make it. Fresh game birds do have a more pronounced flavour than farmed poultry, but it’s not overpowering. As for cooking it, you don’t need to be a trained chef. If you can handle a pack of mince or chicken breast, you can cook venison and pheasant. When it’s in season, game is one of the most sustainable, delicious meats you can eat. So, here, I’m taking a few much-loved dishes and swapping out the usual meat for game – I think you’ll love the results. Barney Desmazery

KFP (Kentucky fried pheasant) burgers Pheasant breasts are the perfect size to fit in a burger bun, and as they’re so lean, cooking them in a crisp coating ensures the meat stays succulent. If you’re trying to convert any game sceptics, this would be a great place to start, as a juicy burger is surely one of the most irresistible things to eat. SERVES 4 PREP 20 mins plus at least 2 hrs brining COOK 20 mins MORE EFFORT

4 pheasant breasts sunflower oil, for deep-frying 4 brioche burger buns, to serve For the brine 1 tbsp smoked paprika 1 tsp garlic granules ¼ tsp chilli powder ½ tsp dried oregano 250ml whole milk 1 tbsp cider or white wine vinegar For the slaw ¼ red cabbage, finely shredded 1 red onion, finely sliced 2 tbsp cider vinegar 1 tbsp olive oil ½ tsp caster sugar For the coating 100g plain flour 100g cornflour For the sauce 6 tbsp mayonnaise 2 tbsp mushroom ketchup

1 For the brine, mix the spices and oregano together in a bowl with a generous grinding of black pepper. Whisk a third into the milk along with the vinegar and some salt. Set the rest of the spice mix aside. If the pheasant breasts come with mini

fillets attached, remove them, then lightly bash the main part of the breasts between two sheets of baking parchment until about 2cm thick. Submerge the meat in the brine. Cover and chill for 2 hrs. Will keep chilled for up to 24 hours. 2 For the slaw, toss the cabbage and onion together in a bowl with the vinegar, oil and sugar. Season. Set aside to lightly pickle while you prep everything else. 3 Mix the flour, cornflour, the remaining spice mix and 1 tsp salt together in a shallow dish. Stir the mayonnaise and mushroom ketchup together for the burger sauce, and set aside. 4 To cook, heat a 5cm deep layer of oil in a deep pan (ensuring it is no more than a third full) until a sprinkling of the flour mixture sizzles instantly. Working in batches, lift the pheasant from the brine, dredge in the seasoned flour to coat, then carefully lower into the oil. Fry for about 5 mins until crisp and golden, turning halfway, then drain on kitchen paper. 5 Split and lightly toast or fry the buns, then spread the bases with the burger sauce and top with a generous pile of the slaw. Put a large piece of pheasant on top and spread over a little more sauce. Top with the bun lids and serve straightaway with the mini fillet tenders, if using, and the remaining burger sauce on the side for dipping. GOOD TO KNOW fibre • vit c • 1 of 5-a-day PER SERVING 772 kcals • fat 41g • saturates 8g • carbs 67g • sugars 15g • fibre 6g • protein 31g • salt 1.48g

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Venison & mushroom lasagne This venison version of my go-to lasagne is a proper crowd-pleaser. If you don’t have time, the ragu on its own is delicious tossed through pasta, or used as the base for a decadent cottage pie. SERVES 6 PREP 30 mins plus resting COOK 2 hrs 30 mins MORE EFFORT

For the ragu 25 butter 75g smoked pancetta or bacon lardons 1 large onion, finely chopped 1 carrot, finely chopped 200g chestnut mushrooms, halved and sliced 500g venison mince 3 garlic cloves, finely grated 1 bay leaf ½ tsp dried oregano 2 tsp tomato purée pinch of caster sugar 1 tbsp red wine vinegar 200ml red wine 2 x 400g cans chopped tomatoes For the white sauce 40g butter 40g plain flour 600ml milk nutmeg, for grating To assemble oil, for the dish about 12 dried egg lasagne sheets 50g cheddar, grated 25g parmesan, finely grated, plus extra for sprinkling

1 To make the ragu, melt the butter in a large flameproof casserole dish over a medium heat and fry the pancetta gently for 6-8 mins until it starts to crisp. Stir in the onion, carrot and mushrooms, and cook for 8-10 mins until softened and starting to colour. Crumble in the venison mince and break it up using a wooden spoon. Cook over a medium-high heat for about 20 mins. It will release liquid at first, but keep going until it

evaporates and the mince begins to catch and turn golden brown – you want those caramelised bits for flavour. Stir in the garlic, bay leaf, oregano and some black pepper. Cook for 2-3 mins, then squeeze in the tomato purée and scatter over the sugar. Stir well and cook for another couple of minutes. Splash in the vinegar, then pour in the wine and let it bubble until almost evaporated. Tip in the tomatoes, season and bring to a simmer. Cook, uncovered, for 45 mins-1 hr, stirring occasionally until thick. (Or, put it in the oven at 150C/130C fan/gas 2 for the same amount of time, if you like, stirring occasionally.) 2 Meanwhile, make the white sauce. Melt the butter in a saucepan, stir in the flour and cook for a minute until it smells biscuity. Slowly whisk in the milk, a little at a time, until smooth. Keep whisking until the sauce is thick and glossy. Season with salt, pepper and a little nutmeg. If you’re making it ahead, press a piece of baking parchment directly onto the surface to stop a skin forming. Once cool, will keep chilled for up to three days. 3 To assemble, oil a large gratin dish and spread a little of the ragu over the base, then layer with lasagne sheets, more meat sauce, and some of the white sauce. Scatter over half the cheese, then repeat until everything is used up, finishing with a final layer of lasagne sheets topped with white sauce only. Sprinkle over more parmesan. The assembled lasagne will keep covered and chilled for up to two days. To bake, heat the oven to 200C/180C fan/gas 6. Cook for 35-40 mins until bubbling and golden, then leave to rest for 10-15 mins before cutting into squares and serving. GOOD TO KNOW calcium • iron • 2 of 5-a-day PER SERVING 507 kcals • fat 23g • saturates 13g • carbs 32g • sugars 14g • fibre 4g • protein 35g • salt 1.12g

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Shoot director FREDDIE STEWART | Food stylist JESSICA MCINTOSH | Stylist MORAG FARQUHAR

One-pot roast partridge with cannellini beans & bacon The secret to tender legs on whole game birds is to brown them slowly before roasting. Here, we’ve paired them with another ingredient we should all be eating more of – beans. A 400g can is the perfect amount for two. Jarred beans are often better quality, but they come in slightly larger amounts, so either use a whole jar so there’s leftovers, or just use two-thirds and chill the rest to use in another recipe. SERVES 2 PREP 20 mins COOK 50 mins EASY

1 tbsp olive oil, plus extra for drizzling 30g butter 2 oven-ready partridges small bunch of thyme 2 garlic cloves, lightly bashed using the side of a knife 100g smoked bacon lardons 1 carrot, finely chopped 1 onion, finely chopped 1 celery stick, finely chopped 2 bay leaves large splash of vinegar (sherry vinegar is best, if you have it) 400g can or jar cannellini beans, undrained ½ chicken stock cube or stock pot 1 tbsp Dijon mustard handful of parsley, roughly chopped crusty bread, to serve (optional)

1 Heat the oven to 200C/180C fan/ gas 6. Heat the oil and butter in a flameproof casserole dish over a medium heat until foaming. Season the partridges all over, then tuck a few thyme sprigs and a garlic clove into each cavity. Brown them well on all sides, spending extra time on the legs to ensure they’re well sealed and deep golden – this should take 15-20 mins. Lift onto a plate. 2 Fry the bacon lardons in the same dish until golden at the edges, then stir in the carrot, onion, celery and bay leaves. Cook for about 10 mins until the veg has softened. Pour in the vinegar, then stir through the beans along with the liquid from the can or jar and the stock cube. 3 Nestle the partridges into the beans, breast-side up, and roast uncovered for 20-25 mins, or until the legs are tender and the juices run clear. Lift them out and leave to rest on a board for 5 mins before serving. Stir the mustard and parsley through the beans, then top with the roasted partridges. Serve with crusty bread, if you like. If you have any beans leftover, they will keep chilled for up to three days. GOOD TO KNOW fibre • iron • 2 of 5-a-day PER SERVING 849 kcals • fat 43g • saturates 15g • carbs 33g • sugars 10g • fibre 13g • protein 76g • salt 4.59g

• For more game inspiration, turn to page 141 for our wild venison recipes

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Discoverr it now:

turnipss

Make the most of this thiis underused peppery root veg with top ti tips ips and comforti comforting ing recipes from Barney Desmazery

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seasonal

Additional photographs GKSFLORAPICS/ALAMY STOCK PHOTO

urnips don’t always steal the spotlight, but these roots are a winter staple worth celebrating. With creamy white flesh and purple-blushed tops, they belong to the cabbage family and are a surprisingly rich source of vitamin C. Before potatoes became more commonplace, turnips were a mainstay of the British diet – and they still deserve a place on the table. Winter turnips are at their best from October to February, making them perfect for December cooking. Unlike their delicate summer cousins, which can be eaten raw with the skins on, winter varieties need peeling. The flavour is more peppery and assertive, too, which means they stand up beautifully to slow braises, hearty casseroles and creamy gratins. When buying, look for smaller, firmer roots that feel heavy for their size, with smooth skin and fresh-looking greens still attached, if possible. To prepare, peel only the thinnest layer of skin before chopping into chunks. Roast whole if they’re small, simmer until tender for mash or shred raw into salads for a fiery kick. The green tops are delicious in their own right and can be steamed, wilted into soups or stir-fried. Try turnip and swede mash with butter and nutmeg alongside your Sunday roast, a crisp rösti laced with bacon and cheddar, or a classic French-style remoulade with apple and mustard for a smart starter (below). However you use them, turnips should win a place in your festive spread.

Turnip remoulade  Peel, thinly slice, then shred 1 small turnip and 1 eating apple. Toss with a spoonful of mayonnaise, 1 tsp Dijon mustard and a squeeze of lemon juice. Season to taste and serve with crab or smoked fish for a simple yet elegant starter.

Turnip tartiflette We’ve swapped the potatoes for turnips in a classic French dish – handy for using up a glut you might have in a seasonal veg box. They provide a pepperiness that contrasts with the reblochon, for which tartiflette is famous. SERVES 4 PREP 10 mins COOK 40 mins EASY

750g turnips, peeled and sliced 20g butter, plus extra for the dish 1 large onion, sliced 200g smoked bacon lardons 1 tsp thyme leaves, chopped 200ml crème fraîche 240g reblochon (including the rind), cut into chunks green salad and cornichons, to serve

1 Heat the oven to 220C/200C fan/ gas 7. Cook the turnips in a pan of boiling salted water for 6 mins until just tender, then drain. 2 Meanwhile, melt the butter in a frying pan over a medium heat and fry the onion for 5 mins. Tip in the bacon and cook for 8 mins until crisp and the onions are golden. Stir through most of the thyme. 3 Lightly butter a casserole dish. Cover the base with half the turnips, then add half each of the bacon mixture, crème fraîche and cheese. Season, then repeat the layers. Bake for 25 mins until bubbling and deeply golden. Let stand for 5 mins, sprinkle over the remaining thyme, then serve with a green salad and some cornichons. GOOD TO KNOW calcium • fibre • 2 of 5-a-day • gluten free PER SERVING 599 kcals • fat 50g • saturates 30g • carbs 10g • sugars 8g • fibre 6g • protein 24g • salt 2.5g

DECEMBER 2025 goodfood.com 91

CHEF BRAD CARTER NOW AT VILLA PARK

MICHELIN STARRED MATCHDAY’S ARRIVE EARLY | STAY LATE | SAVOUR EVERY MOMENT

recipes for every day

Poppy O’Toole’s viral smashed potato quiche, p108 DECEMBER 2025 goodfood.com 93

midweek meals

storecupboard saviours Rethink the possibilities for dinner by stocking up on these hero ingredients: pasta canned fish peanut butter rice jarred beans recipes HELENA BUSIAKIEWICZ photographs CLARE LEWINGTON

94 goodfood.com DECEMBER 2025

easy

Dried pasta is a stalwart of the storecupboard, and at this time of year, you’re likely to have some cabbage and sausages in the fridge as well. Here’s a delicious way to combine all of those ingredients. SERVES 4 PREP 5 mins COOK 25 mins EASY

1 tbsp olive oil 4 sausages, skins removed 300g penne 1 small hispi cabbage, roughly chopped into small pieces 1 garlic clove, finely sliced 2 oregano sprigs, leaves picked 100g crème fraîche 1 tsp wholegrain mustard 30g parmesan, finely grated

83p per serving

1 Heat a wide, deep frying pan over a medium heat and, once hot, pour in the olive oil. Squash the sausagemeat into the pan using a spatula, crumbling it into small pieces. Cook for 5-6 mins until golden and charred in spots. Remove to a small bowl using a slotted spoon. 2 Meanwhile, cook the pasta following pack instructions, then drain, reserving some of the water. 3 Cook the cabbage in the pan you used for the sausage for 6-7 mins over a medium-high heat, stirring often until softened, golden and charred in spots. Stir in the garlic and oregano leaves. Return the sausagemeat to the pan and season. 4 Stir in the crème fraîche, mustard and 2-3 ladlefuls of the reserved pasta cooking water, then stir in the pasta. Mix well, adding more of the water to loosen, if needed. Stir in most of the parmesan and check for seasoning, then serve sprinkled with the remaining parmesan. GOOD TO KNOW fibre • 1 of 5-a-day PER SERVING 561 kcals • fat 26g • saturates 12g • carbs 60g • sugars 4g • fibre 6g • protein 19g • salt 0.88g

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

DA I RY

hispi cabbage garlic oregano shallots green olives parsley lemon spring onions ginger limes cucumber red chilli red onions aubergines jalapeños coriander Thai basil

crème fraîche parmesan Greek yogurt

STOR ECU PBOA R D olive oil penne wholegrain mustard chilli flakes orzo 400g can chopped tomatoes 2 x 120g cans sardines in tomato sauce ground turmeric coriander seeds crunchy dark roast peanut butter 2 x 400ml cans coconut milk soy sauce salted peanuts harissa basmati rice chicken stock cube caster sugar 2 x 400g jars black beans vegetable oil

M E AT & FISH sausages skin-on, bone-in chicken thighs

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

DECEMBER 2025 goodfood.com 95

Per person costings do not include salt, pepper or oil

Charred hispi cabbage & sausage pasta

Tomato & sardine orzo with olive gremolata Use two hero ingredients – canned fish and dried pasta – in this weeknight winner. You can add more or less chilli to taste. SERVES 4 PREP 5 mins COOK 25 mins EASY

1 Heat the oil in a deep frying pan over a medium heat and cook the shallot for 8-10 mins, stirring often until softened and golden at the edges. Stir in the garlic and chilli flakes, cook for 2-3 mins, then stir in the orzo. 2 Pour in the tomatoes and two cans of water. Bring to the boil, then reduce the heat to a simmer and bubble for 8-10 mins, stirring often until al dente. 3 While the orzo cooks, make the gremolata. Combine the olives, parsley, lemon zest and juice with a pinch of salt and grinding of black pepper. When the pasta is done, flake in the sardines along with their sauce, and stir to combine. 4 Serve the orzo sprinkled with the gremolata and another grinding of black pepper, if you like.

78p per serving

GOOD TO KNOW healthy • low cal • calcium • vit c • omega-3 • 1 of 5-a-day PER SERVING 428 kcals • fat 14g • saturates 3g • carbs 51g • sugars 5g • fibre 5g • protein 21g • salt 0.87g

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96 goodfood.com DECEMBER 2025

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Shoot director JORDAN EDMONDS-MOORE | Food stylist ROSIE REYNOLDS | Stylist HANNAH WILKINSON

2 tbsp olive oil 1 shallot, finely chopped 2 garlic cloves, finely chopped ½ tsp chilli flakes 250g orzo 400g can chopped tomatoes 2 x 120g can sardines in tomato sauce For the gremolata 40g pitted green olives, roughly chopped 15g parsley, leaves picked ½ lemon, zested and juiced

easy

£1.61 per serving

Peanut butter & coconut chicken traybake with cucumber salad Peanut butter is incredibly versatile, lifting both sweet and savoury dishes. Here, it forms the base of a creamy, spicy sauce for chicken, inspired by classic satay. SERVES 2-4 PREP 10 mins plus 1 hr optional marinating COOK 30 mins EASY

4 skin-on, bone-in chicken thighs 6 spring onions, chopped into thirds 15g ginger, peeled and finely grated 1 garlic clove, finely grated 1 ¼ tsp ground turmeric ½ tsp chilli flakes 1 tsp coriander seeds 4 tbsp crunchy dark roast peanut butter 400ml can coconut milk 1 tbsp soy sauce For the cucumber salad 1 cucumber, peeled in stripes, deseeded and cut into chunks 1 lime, zested and juiced ½ red chilli, finely sliced 10g coriander, leaves picked To serve coriander leaves

salted peanuts ½ red chilli, finely sliced 1 lime, juiced cooked white rice

1 Put the chicken in a large bowl. Add the spring onions, ginger and garlic. Sprinkle in 1 tsp of the turmeric, the chilli flakes and coriander seeds. Season well with salt and pepper, then mix to coat. Chill for 1 hr if you have time. Heat the oven to 220C/200C fan/gas 8. 2 Put the chicken and spring onions in a deep roasting tin and roast for 15 mins. Meanwhile, whisk the peanut butter, coconut milk, soy sauce and remaining turmeric together. Season lightly with salt and pepper. 3 Remove the chicken from the oven, pour over the peanut sauce and return to the oven for another 15-18 mins, or until the chicken is golden and cooked through and the sauce is reduced and bubbling. 4 Meanwhile, make the cucumber salad. Combine the cucumber with the lime juice and zest, the chilli and coriander leaves. Season and keep chilled until ready to serve.

5 Once the chicken is cooked through, sprinkle over some coriander leaves, salted peanuts and chilli. Squeeze over the lime juice and serve with plenty of rice and the cucumber salad on the side. GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING (4) 410 kcals • fat 33g • saturates 18g • carbs 10g • sugars 6g • fibre 3g • protein 17g • salt 0.75g

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easy Harissa & shallot one-pot rice with aubergine & turmeric yogurt Turn rice into a hearty and delicious meal with the addition of roasted aubergines and harissa. SERVES 4-6 PREP 10 mins COOK 40 mins EASY V

4 tbsp olive oil 1 red onion, finely sliced 4 tsp harissa 3 garlic cloves, finely sliced 250g basmati rice, rinsed and soaked in cold water for 15 mins 1 vegetable or chicken stock cube, made up to 750ml stock 2 aubergines, chopped into chunks 150g thick-set Greek yogurt 1 tsp ground turmeric 1 lemon, zested and juiced 10g parsley, leaves picked 1 jalapeño, thinly sliced

1 Heat half the oil in a non-stick, deep frying pan over a medium heat and, once shimmering, cook the red onion with a pinch of salt for 5 mins until beginning to soften. 2 Stir in 2 tsp of the harissa and the garlic, and cook for 4-5 mins more until fragrant. Stir in the rice. 3 Pour in the hot stock, bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook for 15 mins, then turn the heat off and let stand, covered, for 15 mins. 4 Heat the oven to 220C/200C fan/gas 8. Arrange the aubergine on a roasting tin lined with baking parchment and rub in the rest of the olive oil and harissa. Season and roast for 25-30 mins. 5 Meanwhile, combine the yogurt, turmeric, half the lemon zest and juice and plenty of salt and pepper. In a separate bowl, mix the parsley and jalapeño with the remaining lemon juice and zest. Season with salt and pepper. 6 Serve each portion of rice topped with the roasted aubergine and a spoonful each of the turmeric yogurt and spicy parsley salad.

81p per serving

GOOD TO KNOW low cal • vit c • 1 of 5-a-day PER SERVING (6) 314 kcals • fat 13g • saturates 3g • carbs 40g • sugars 5g • fibre 4g • protein 7g • salt 1.04g

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A jar of black beans goes a long way in this plant-based dish. You can use canned, but jarred beans have more flavour and better texture. SERVES 2-4 PREP 10 mins COOK 30 mins EASY V

400ml can coconut milk ¼ tsp caster sugar 1 lime, zested and juiced 2 tbsp vegetable oil 1 red onion, finely chopped 1 red chilli, finely chopped 2 garlic cloves, finely chopped 2 x 400g jars black beans 1 tbsp soy sauce 25g ginger, peeled and chopped into thin matchsticks To serve 10g coriander, leaves picked 10g Thai basil, leaves picked

1 Scoop the cream off the top of the coconut milk, and put in a small bowl (you’ll need about 100g). Don’t worry if yours has combined with the milk – just spoon off the same amount. Mix this with the caster sugar, half the lime juice and all of the zest, then stir in a pinch of salt. Set aside. 2 Heat half the oil in a saucepan over a medium heat and cook the onion with a pinch of salt for 8-10 mins until beginning to soften. Add half the chilli and all the garlic. Cook for 3-4 mins before adding the black beans, soy sauce and remaining coconut milk. 3 Bring to the boil, then reduce the heat to a simmer and continue to

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cook for 5-6 mins until slightly reduced and thickened. 4 Heat the remaining oil in a frying pan over a medium heat and cook the ginger for 3-4 mins until turning golden at the edges. Lift out onto a sheet of kitchen paper and season with a pinch of salt. 5 Serve each bowl of beans topped with a spoonful of the coconut cream, the crispy ginger, coriander and Thai basil leaves. GOOD TO KNOW vegan • fibre • vit c • 2 of 5-a-day PER SERVING (4) 380 kcals • fat 24g • saturates 15g • carbs 26g • sugars 6g • fibre 10g • protein 11g • salt 0.54g

Shoot director XXXXXXXXXX | Food stylist XXXXXXXXXX | Stylist XXXXXXXXXX

91p per serving

Chilli & lime black beans with coconut cream, crispy ginger & herbs

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monday mash-up

a slice of comfort Make use of your Christmas cheeseboard leftovers by transforming them into a hearty, warming pie recipe BARNEY DESMAZERY photograph CLAIRE LEWINGTON

Cheesy dauphinoise pie Different cheeses will need slightly different prep for this pie filling; softer cheese will need to be diced into chunks, while harder cheese can be grated and chalky cheese crumbled. If you have surplus double cream rather than crème fraîche, you can use that instead. SERVES 6-8 PREP 25 mins plus resting COOK 50 mins EASY V ❄

butter, for the dish bitter leaf salad or cooked greens, wholegrain mustard and pickles, to serve (optional) For the filling about 900g potatoes, peeled and sliced slightly thicker than a £1 coin 100ml crème fraîche grating of nutmeg 200g cheese (any type you have; vegetarian, if needed), diced, grated or crumbled For the pastry 500g shortcrust pastry (shop-bought or homemade) 1 egg, beaten, to glaze

1 For the filling, tip the potatoes into a pan and cover with cold salted water. Bring to the boil, then reduce the heat and simmer for 4-5 mins until just tender when a knife is inserted. Drain, then return to the dry pan and stir in the crème fraîche and a grating of nutmeg. Fold in the cheese so it’s evenly distributed. 2 Butter a 20cm pie dish or shallow cake tin (a sandwich tin is ideal). Halve the pastry and roll into two circles that are large enough

to line and cover the tin. Line the tin using one circle, leaving the excess overhanging. Spoon in the potato filling and brush some of the egg over the pastry edge. Lay the second pastry circle on top, press the edges together, then trim, leaving a slight overhang. Roll the edge back and crimp to seal. Decorate with any re-rolled offcuts, if you like. The pie can be assembled and chilled for up to two days, or frozen for three months. 3 Heat the oven to 190C/170C fan/ gas 5. Brush over the remaining beaten egg, then bake for 40-45 mins until the pastry is deep golden and crisp. Let stand for 10 mins before turning out. Cut into wedges and serve with salad or greens, mustard and pickles, if you like. GOOD TO KNOW calcium PER SERVING (8) 530 kcals • fat 34g • saturates 16g • carbs 41g • sugars 2g • fibre 4g • protein 13g • salt 0.84g

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Shoot director JORDAN EDMONDS-MOORE | Food stylist ROSIE REYNOLDS | Stylist HANNAH WILKINSON

easy

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A Christmas classic Discover how you can elevate any festive food occasion with creamy, crumbly Boursin® cheese

hether you’re hosting a small family gathering or a big seasonal party, nothing brings people together at this time of year like a traditional cheeseboard – and it simply wouldn’t be Christmas without Boursin® in the mix. Perfect for sharing, this luxurious French soft cheese tastes delicious as part of a festive spread, but also works just as well as an ingredient in your favourite recipes. However you prefer to enjoy it, you can choose from a variety of mouthwatering ﬂavours, including rich Truffle, punchy Black Pepper and crowdpleasing Blue Cheese Flavour. Meanwhile, the ever-popular

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Garlic & Herbs is available as a velvety spread and a plant-based alternative to cheese, in addition to the original version. To show you how versatile it truly is, Good Food and Boursin® have teamed up to create Cheeseboard Tuesdays, a series bringing you unique Boursin®-led platters every week in the lead up to Christmas. Plus, they’ve created a 12 Ways with Boursin® recipe collection, featuring festive favourites, speedy sides and more. Head to bit.ly/gfo-boursin-xmas now to discover an array of tempting options, from a breaded Boursin® salad to this creamy orzo bake.

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Boursin®, sprout & pigs in blankets orzo bake SERVES 4-6 PREP 10 mins COOK 40 mins EASY 3 tbsp olive oil 300g pigs in blankets, halved 1 leek, halved and finely sliced 300g Brussels sprouts, quartered 4 garlic cloves, grated 300g orzo 850ml warm vegetable stock 150g Boursin® Garlic & Herbs 150g crusty bread, torn into small pieces 1 tbsp dried thyme

1 Heat the oven to 220C/200C fan/gas 7. Heat 1 tbsp of oil in a large casserole dish or frying pan over a medium-high heat.

Once hot, add the pigs in blankets and fry for 6-8 mins until crispy and cooked through. Remove using a slotted spoon and set aside. 2 Add the leek and sprouts and fry for 5-6 mins until starting to soften, then stir in the garlic and orzo and fry for another 2 mins until fragrant. Pour in the stock, reduce the heat to a simmer and cook for 8 mins, stirring occasionally until the orzo is al dente. Stir through the pigs in blankets and three quarters of the Boursin® cheese, then season to taste. 3 Toss the bread with the remaining 2 tbsp of oil and the thyme. If using a frying pan, transfer the orzo to a baking dish (around 30 x 25cm) and top with the bread and chunks of the remaining Boursin. Bake for 15 mins until golden (recipe pictured left).

Fred’s hosting tips French maître d’ and TV presenter Fred Sirieix has hosted many stylish soirées, so here are his favourite ways to add a little touch of sophistication to any meal. Quality over quantity • Embrace the French way of dining: fewer ingredients, finer quality and flavours that speak for themselves, will help bring your dishes to life. Boursin®, for example, can turn even the simplest canapé or festive platter into something truly magnifique. Lift the atmosphere • To set the mood, soft jazz is your secret ingredient. The Girl from Ipanema by Stan Getz is always a crowdpleaser, but keep it elegant and low, so it doesn’t interrupt the conversation. The best gatherings are about people, not noise, so a touch of smooth jazz is perfect. Keep conversation flowing • Try to welcome everyone personally, while also making a few thoughtful introductions to guests who might be unfamiliar. And don’t be afraid to mix up the seating halfway through dinner, as new faces and friendships can keep the chatter lively and the atmosphere vibrant. Don’t forget the fromage! • In France, no gathering is complete without cheese. A plateau de fromage is about simple, elevated elegance, and with Boursin®’s indulgent range, you can create a cheeseboard that’s full of flavour and has something for everyone.

Scan to make Boursin®’s veg patch board

For more seasonal recipe inspiration and hosting tips, visit bit.ly/gfo-boursin-xmas

Make the clean-up easy • Before your guests arrive, aim to set up a discreet ‘reset station’ to keep things running smoothly throughout the evening. You’ll want a tray for used glasses, an empty dishwasher ready to go and a pretty basket for any rubbish and dirty napkins.

DECEMBER 2025 goodfood.com 105

HOLIDAYS

See the spectacular Swiss £1,595 Alps on the Glacier Express

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Reasons to book: ● No-fly holiday: travelling by rail is the best

way to take in Switzerland’s scenery ● Lake cruises: you’ll cruise the crystal-clear

alpine waters of Lake Lucerne and board a vintage boat to sail on Lake Thun ● Glacier Express: ride the iconic red train from Chur to Brig, taking in breathtaking scenery

● Interlaken: you’ll stay in the beautiful

town of Interlaken, surrounded by mountains, dense forest and glaciers

What’s included: ● Travel from London St Pancras to

Switzerland by rail on the Eurostar (standard class) ● Four nights at the Hotel Crystal, Interlaken, with breakfast ● One three-course dinner at a restaurant in Interlaken ● Four-day Swiss Travel Pass, which covers all rail travel within Switzerland ● Journey on the Luzern-Interlaken Express scenic train ● Cruise on Lake Lucerne ● Journey by rail to the summit of Mount Rigi ● Journey on the thrilling Glacier Express from Chur to Brig, with a three-course lunch on board ● Visit Switzerland’s capital city, Bern ● Cruise the length of Lake Thun, from Thun to Interlaken ● Transfers between stations in Paris Excellence Class upgrade – see T&Cs

TO BOOK Call 03330 602 501 and quote ‘Good Food’ OR FOR MORE INFORMATION, VISIT gf.tripsmiths.com/glacier TERMS & CONDITIONS *From price is per person, based on two people sharing a standard room on a Feb/March/April 2026 departure, subject to availability. Price and itinerary correct at time of print but may be subject to change. Single supplement applies. Deposit 30%. Local charges such as tourist tax may apply. Offers are not valid in conjunction with any other offers or promotions. Travel insurance is not included and should be taken out at time of booking. Images used may not reflect your actual tour experience. Glacier Express trip can be upgraded to ‘Excellence Class’ for an extra cost – image shown. Tour is operated by and subject to the booking conditions of TS Travel Limited (ATOL bonded).

106 goodfood.com DECEMBER 2025

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poppy cooks

one-pan heroes Try simple, flavourful dishes from social media star Poppy O’Toole that also save on the washing-up photographs ELLA MILLER

Poppy is a Michelin-trained chef, content creator and cookbook author perhaps best known for her potato-based recipes on social media. Her latest book, The Actually Delicious One-Pot Cookbook (£22, Bloomsbury Publishing), is out now.

Viral smashed potato quiche, p108

DECEMBER 2025 goodfood.com 107

Viral smashed potato quiche My smashed potato salad went viral on social media last year, and I’m always looking for innovative ways to use potatoes – here, they’re a great stand-in for a pastry case.

Cauliflower steak with piccata sauce & white beans Make this for your next date night. Usually made with steak or chicken, even avid meat-eaters will love my smart vegetarian version.

SERVES 6-8 PREP 15 mins COOK 45-50 mins EASY

SERVES 4 PREP 15 mins COOK 30 mins EASY V

500g baby potatoes neutral-tasting oil (such as vegetable), for the tin 4 eggs, beaten 150g soured cream 150ml double cream 1 tbsp American-style mustard handful of chives, chopped 3 spring onions, sliced 200g smoked bacon lardons, cooked until crispy 75g grated mozzarella

1 extra-large cauliflower, cut into 4 x 2cm-thick steaks olive oil, for drizzling 2 tsp smoked paprika 100g unsalted butter, cubed 2 banana shallots, peeled and finely diced 3 garlic cloves, finely chopped or grated 2 tbsp capers, drained 125ml dry white wine 2 x 400g cans cannellini beans, drained and rinsed 200g cavolo nero, thick stems removed, roughly chopped 1 vegetable stock cube, made up to 300ml with boiling water 200ml double cream 2 lemons, zested and juiced 15g parsley, finely chopped

1 Halve the potatoes and put in a pan of cold water. Season well with salt, then bring to the boil. Once boiling, cook for 20 mins until tender when pierced with a knife. Drain in a colander. 2 Heat the oven to 200C/180C fan/ gas 6. Lightly oil a 23cm springform cake tin and tip in the potatoes. Use the bottom of a mug or a clean, smaller tin to press the potatoes down in an even layer and create a uniform base and side. 3 Whisk the eggs with the cream, mustard, most of the chives, the spring onions, bacon lardons and a pinch of salt and pepper in a jug. Pour this into the potato base, then sprinkle over the grated mozzarella. 4 Put the quiche in the oven for 25-30 mins until the centre is just set and the top lightly browned. Sprinkle over the remaining chives. Leave to cool before slicing. PER SERVING (8) 304 kcals • fat 24g • saturates 13g • carbs 10g • sugars 2g • fibre 1g • protein 11g • salt 0.90g

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1 Heat a 28cm ovenproof frying pan over a medium-high heat and drizzle both sides of the cauliflower steaks with olive oil. Season well and sprinkle over the smoked paprika before frying on both sides until light golden brown. 2 Meanwhile, heat the oven to 200C/180C fan/gas 6. Divide about 75g of the butter between the cauliflower steaks, then put in the oven for 10-15 mins until tender. 3 When the cauliflower steaks are cooked, remove from the pan and set aside. Add the shallots and garlic to the pan and season lightly. Cook over a medium heat for 4-5 mins until just softening. 4 When the shallots and garlic have softened, turn the heat to high. Tip in the capers and wine and let it bubble for 2 mins, stirring well. Reduce the heat to medium and stir through the cannellini beans and

cavolo nero. Cook for 3-4 mins until the cavolo nero starts to wilt, then pour in the vegetable stock and double cream. Bring to a simmer. 5 Simmer until thickened and saucy, about 3-4 mins, then stir the remaining butter and lemon zest into the sauce. Season well with salt and pepper, and add the lemon juice. 6 Return the cauliflower steaks to the pan and sprinkle over the parsley to serve. GOOD TO KNOW folate • vit c • 3 of 5-a-day • PER SERVING 702 kcals • fat 52g • saturates 31g • carbs 29g • sugars 9g • fibre 14g • protein 16g • salt 1.34g

easy

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Ham, cheese & pesto croissant bake This is so indulgent and delicious – perfect for brunch this weekend. Leave out the ham, switch out the gruyère and use alternative pesto to make these veggie, if you prefer. SERVES 4 PREP 10 mins plus soaking and resting COOK 40 mins EASY

6 stale croissants 4 tbsp butter, plus extra for the tin 6 slices of ham, roughly torn 100g chedder, grated 100g gruyère, grated small handful of chives, chopped 4 thyme sprigs, leaves picked

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4 eggs 100ml double cream 100ml milk 2 tsp Dijon mustard grating of nutmeg 75g pesto 10g parsley, finely chopped

1 Halve the croissants through the middle and butter each side. Fill each croissant with ham and most of the grated cheddar and gruyère. Butter the base and sides of an ovenproof dish or frying pan (about 26cm), then pack all of the croissants tightly in. 2 Mix the remaining cheese, the chives, thyme, eggs, double cream, milk and mustard together in a jug.

Season well with salt, pepper and freshly grated nutmeg to taste. Pour this over the croissants and leave to soak for 15 mins. Dot the pesto over the top using a teaspoon. Heat the oven to 180C/160C fan/gas 6. 3 Top the croissants with a little more butter, if you like. Bake for 30-35 mins until golden brown and the eggs are set. When cooked, leave to rest for 10 mins before serving sprinkled with the parsley. GOOD TO KNOW calcium • folate PER SERVING 986 kcals • fat 76g • saturates 40g • carbs 40g • sugars 7g • fibre 3g • protein 33g • salt 3.2g

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

easy

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18ñ21 June 2026 NEC, BIRMINGHAM

Summer’s day out returns A season full of flavour awaits, grab your Early Bird tickets today! The Good Food Show Summer is back from 18–21 June 2026 at the NEC Birmingham, bringing a feast of sizzling summer inspiration to tuck into! Discover what’s cooking in your favourite stars’ kitchens, with live demos in the Big Kitchen with culinary stars Si King, James Martin and many more. Plus, new this year, take a seat in the theatre for Celebrity Bites, where special guests including the Fletchers and Greg Rutherford will join Marcus Bean and Andy Clarke for foodie chats, delicious recipes and cocktail creations. Don’t miss your free silver seat included in your Early Bird deal.

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ticket Treat yourself or a loved one to a foodie day out with VIP tickets to the show and enjoy a front block seat in the Big Kitchen, access to an exclusive lounge, glass of prosecco on arrival, VIP goody bag, VIP cloakroom and more to make your day sparkle.

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Your ticket to Good Food Show Summer also unlocks free entry to BBC Gardeners’ World Live! Wander between foodie heaven and garden paradise as you discover outdoor inspiration, plot-to-plate ideas and top gardening stars.

(DUO\ %LUGV JHW WKH EHVW VD⊆ QJV Book your Early Bird tickets and save 25%* on admission plus get a free Silver seat in selected Big Kitchen sessions when you use code GFR1.

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*25% off valid on adult/standard entry tickets offer ends 23:59pm 2 February 2026, free Big Kitchen on selected sessions only. All offers exclude Saturday, VIP tickets, 2-day 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. Organised and presented by Immediate Live, the trading name of River Street Events Ltd. Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT. Company number 02708675.

jamie oliver’s

fast, fresh dinners Get a nutritious meal on the table in no time with these speedy recipes from Jamie photographs DAVID LOFTUS

Jamie Oliver is an award-winning chef, restaurateur and cookbook author. His latest book, Eat Yourself Healthy, is on sale now. @jamieoliver

114 goodfood.com DECEMBER 2025

Lemon tahini chicken & grains, p116

easy

Chickpea arrabbiata, p116

Recipes extracted from Eat Yourself Healthy by Jamie Oliver (£30, Penguin Michael Joseph) © Jamie Oliver Enterprises Limited. Recipe photography: © David Loftus, 2025. Recipes are not retested by us.

DECEMBER 2025 goodfood.com 115

Lemon tahini chicken & grains Here we’re jazzing up a handy grain packet, meaning you get big flavour, fast. SERVES 2 TOTAL TIME 13 mins EASY

160g long-stem broccoli 2 x 150g free-range skinless chicken breasts olive oil 460g jar of roasted red peppers 2 cloves of garlic ½ a bunch of basil (15g) 30g black olives, stone in 1 lemon 2 tbsp tahini 250g pack cooked mixed grains 400g can cannellini beans

1 Put a large shallow non-stick casserole pan on a high heat. Trim the broccoli, halve any thicker stalks lengthways, and dry-fry while you score deeply across the chicken breasts at 1cm intervals. Spritz with olive oil, rub with sea salt and black pepper, and cook for 3 mins on each side, or until the chicken is golden and cooked through and the broccoli is lightly charred.

Chickpea arrabbiata Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face. SERVES 1 TOTAL TIME 13 mins EASY 1

/2 tbsp extra virgin olive oil, plus a drizzle 1 clove of garlic 1 fresh red chilli 200g passata ½ x 400g can of chickpeas 125g fresh lasagne sheets 30g rocket 20g parmesan

1 Boil the kettle. Put a 28cm frying pan on a medium-high heat with 1 /2 a tablespoon of olive oil. Peel the garlic and finely slice with the chilli, reserving a little chilli for garnish, then add to the pan and fry until lightly golden.

2 Meanwhile, tip the peppers into a blender, juice and all, then peel and add the garlic. Add the basil, stalks and all, reserving a few nice leaves, and blitz until smooth. Squash, destone and finely chop the olives. Finely grate and reserve the lemon zest. Squeeze the juice into a bowl with the tahini, which will thicken it, then loosen with splashes of water and season to perfection. 3 Move the chicken to a board to rest with the broccoli. Pour the pepper sauce into the pan with the grains. Drain and add the beans, mix together, boil for a couple of minutes, or until reduced, then season to perfection and divide between plates. Scatter over the broccoli, slice and add the chicken, spoon over the lemon tahini sauce, then sprinkle with the olives, lemon zest and reserved basil leaves. GOOD TO KNOW 3 of 7-a-day PER SERVING energy 577 kcals • fat 15.4g • sat fat 3.3g • protein 54g • carbs 49.9g • sugars • 5.4g • fibre 15.9g • salt 1.1g

2 Tip in the passata, add the chickpeas and half the juice from the tin, and let it bubble for 2 mins, stirring occasionally, while you slice the lasagne sheets into 2cm strips. Roughly chop most of the rocket, reserving a few leaves. 3 Scatter the chopped rocket and the pasta into the pan, then pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 mins, or until the pasta has absorbed most of the water and you’ve got a nice sauce, stirring regularly. Turn the heat off and season to perfection. 4 Scatter over the reserved rocket and chilli, finely grate over the parmesan and finish with a kiss of extra virgin olive oil, if you like. GOOD TO KNOW 2 of 7-a-day PER SERVING energy 411 kcals • fat 15.7g • sat fat 5.5g • protein 18.4g • carbs 46.9g • sugars 10.4g • fibre 4.4g • salt 0.6g

116 goodfood.com DECEMBER 2025

Easy prawn curry Prawns cook very quickly, so they’re perfect for this speedy, fragrant curry. SERVES 2 TOTAL TIME 10 mins EASY

1 onion (160g) 250g ripe cherry tomatoes 50g sachet of creamed coconut 400g can of chickpeas 1 bunch of coriander (30g) 2 tablespoons of your favourite curry paste olive oil 250g frozen mango 165g raw peeled king prawns, from sustainable sources 250g pack cooked wholegrain basmati rice 30g Bombay mix

1 Put a large non-stick frying pan on a high heat. Peel and very finely slice the onion and place in the pan to dry-fry with the tomatoes, tossing regularly for 4 mins, while you put the creamed coconut in a blender with half the chickpeas and all their juice, half the coriander leaves and all the stalks, and a splash of water. Tip in half the onions and tomatoes from the pan and blitz until smooth to make a sauce. 2 Stir the curry paste and 1/2 a tablespoon of olive oil into the pan, followed a minute later by the frozen mango and remaining chickpeas, then the sauce. Toss over a medium heat for 2 mins, then add the prawns and let it bubble away until the prawns are just cooked, loosening with splashes of water, if needed. Season to perfection. 3 Cook the rice according to the pack instructions, then divide between plates. Chop and stir most of the remaining coriander leaves into the curry, spoon it on top of the rice, then scatter over the last few coriander leaves. Crush and crumble over the Bombay mix for added crunch, to finish. GOOD TO KNOW 4 of 7-a-day PER SERVING energy 600 kcals • fat 17.8g • sat fat 6g • protein 30.9g • carbs 79.5g • sugars 27.7g • fibre 14.4g • salt 1.2g

easy

DECEMBER 2025 goodfood.com 117

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118 goodfood.com DECEMBER 2025

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Centrum offers a simple and reliable way for adults to top up their vitamin D levels throughout the darker months with its Vitamin D Boost, an easy-to-swallow multivitamin tablet that’s free from wheat, lactose, nuts and gluten. It features 23 nutrients, including all 13 essential vitamins: A, C, D, E, K and the eight B vitamins; thiamine (B1), riboﬂavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), biotin (B7), folate (B9), and cobalamin (B12). The multivitamin also contains magnesium, which contributes to normal muscle function, as well as vitamin C and zinc, which help support the normal function of the immune system, so you can feel your best no matter the season.

In addition to taking Centrum Vitamin D Boost, here are two simple ways to help maintain healthy vitamin D levels year-round: • Get outside: Make the most of any daylight hours by spending time outside wherever possible. Even a short walk at lunchtime can help your skin absorb natural sunlight in the spring and summer months. • Eat vitamin D-rich foods: Oily fish, such as salmon, sardines and mackerel, are excellent sources, as are egg yolks, mushrooms and red meats like duck, goose and venison. Some foods are also fortified with small amounts of vitamin D, including breakfast cereals and some fat spreads. So, when cooking, think spaghetti with sardines or spiced rice with kippers and poached eggs. Even a classic mushroom risotto or simmered duck with cabbage and potato will be good sources of vitamin D.

Find Centrum Vitamin D Boost in your local pharmacy, supermarket or online at centrum.co.uk

K N OW

Master pescatarian cooking following expert advice, plus make our next level profiteroles

Learn something new Chef Ben Champkin shares his tips on all things seafood, p122

Next level Profiteroles, p120

Books for cooks

Chocolate truffles with rose cocoa powder, p125 DECEMBER 2025 goodfood.com 119

PROFITEROLES Upgrade your Christmas dessert with our crisp, craquelin-topped profiteroles, filled with light cream and topped with an indulgent hot fudge sauce recipe BARNEY DESMAZERY photograph CLARE LEWINGTON

CRACKING CRAQUELIN Giving the profiteroles a craquelin crust not only creates a crunchy topping for added texture, but helps them cook more evenly for a better result.

NUTS FOR ALMONDS Most craquelin is a simple mix of sugar, butter and flour, but ours has more character thanks to ground almonds, which complement the flaked almonds that are sprinkled over at the end.

NO-SUGAR CHOUX We’ve omitted the sugar from our choux pastry, as the rich chocolate sauce brings enough sweetness.

THE RIGHT SIZE These profiteroles are slightly larger than the classic size, but still smaller than a choux bun. Plus, the 12 profiteroles can easily serve either four or six people, depending on your guests and how big your meal was!

The profiteroles can be baked and frozen (without the cream filling) for up to a month. Simply defrost at room temperature, then refresh in a hot oven for 5 mins. Leave to cool completely, then fill as directed.

120 goodfood.com DECEMBER 2025

THE BEST TEXTURE A profiterole should be neither soft and soggy nor dry, hard and brittle – after several attempts, we think we’ve nailed the balance. The trick? Leave them in the oven for 20 mins so they can release their steam.

CREAM, PLEASE! Profiteroles are either filled with sweetened vanilla cream or ice cream – for ease (and because it’s a nostalgic treat), we’ve gone with the former. If you’d prefer to fill them with ice cream, just use slightly softened vanilla ice cream.

STRAIGHT TO THE SAUCE Many chocolate sauces are made using just cream and chocolate, but ours is a decadent salted fudge sauce that also sets a bit better.

For too long, we’ve been putting up with inferior profiteroles. Shopbought options usually reach your plate deflated and drowned in cold, claggy chocolate sauce, and that’s just not acceptable! A profiterole should be a thing of beauty – a dessert that feels almost magical and is light yet rich, hot and cold all at once. Here, we’re reclaiming the classic and adding a few extra flourishes. After extensive testing, we’ve achieved a choux that’s neither too soft nor brittle, plus a delicately sweet filling and a glossy, sundae-style fudge sauce that’s simple yet indulgent. The result? A true celebration of this crowd-pleasing dessert, perfect for festive gatherings. MAKES 12 (serves 4-6) PREP 20 mins plus chilling and cooling COOK 1 hr MORE EFFORT V

For the craquelin 20g unsalted butter, softened 20g light brown soft sugar 20g plain flour 10g ground almonds For the choux pastry 100ml semi-skimmed milk 50g butter, diced 70g plain flour 2 medium eggs, beaten For the filling 300ml double cream 40g icing sugar, sifted 1 tsp vanilla extract For the sauce and topping 100ml double cream 25g light brown soft sugar 25g golden syrup 75g dark chocolate, chopped 25g unsalted butter, diced 25g flaked almonds, toasted

1 For the craquelin, combine the butter and sugar in a bowl until smooth. Mix in the flour, almonds and a pinch of salt to make a dough. Roll out between two sheets of baking parchment to the thickness of a £1 coin (about 2mm thick), then transfer to a baking tray. Chill in the fridge or freezer for 30 mins, or until firm.

2 For the choux, tip the milk, butter and a pinch of salt into a small saucepan. Bring to the boil, then tip in all the flour at once. Beat vigorously using a wooden spoon until the dough comes away from the side of the pan and forms a ball. Scrape the dough into a heatproof bowl and cool for 5 mins, then beat in the egg, a little at a time, until the dough is glossy and just drops from the spoon. 3 Heat the oven to 200C/180C fan/ gas 6 and line a large baking tray with baking parchment. Spoon the choux pastry into a piping bag fitted with a large round nozzle and pipe 12 mounds over the tray, spacing them evenly apart (four rows of three is perfect). Stamp out discs from the craquelin that are slightly bigger than the piped mounds (about the diameter of a 10p piece) using a biscuit cutter or knife, and put one on top of each mound. Bake for 25-30 mins until puffed up, crisp and golden. Pierce the bottom of each profiterole using the point of a knife, then twist to carve out a small hole. Return the profiteroles to the tray, upside-down, then switch off the oven and put the profiteroles inside to dry out and release steam for 20 mins. Transfer to a wire rack to cool completely. 4 For the filling, whisk the cream, icing sugar and vanilla together until it just holds soft peaks. Spoon into a piping bag fitted with a small round nozzle. Chill until needed. 5 For the sauce, bring the cream, sugar and golden syrup to a simmer in a pan, stirring until the sugar has dissolved. Remove from the heat. Stir through the chocolate and butter until melted and glossy, then stir in a large pinch of sea salt flakes. To assemble, pipe the cream into the profiteroles through the holes in the bases until full. Pour a little of the sauce over each one as it’s filled, and scatter over some flaked almonds. Pile onto a plate. PER SERVING (6) 711 kcals • fat 59g • saturates 34g • carbs 35g • sugars 22g • fibre 2g • protein 8g • salt 0.32g

Shoot director JORDAN EDMONDS-MOORE | Food stylist ROSIE REYNOLDS | Stylist HANNAH WILKINSON

in the know

DECEMBER 2025 goodfood.com 121

Learn M A K E T H E M O ST something NEW

OF SEAFOOD

What is dry-aged fish? Dry-aged fish is all about holding fish at its best for longer. We keep it in a special fridge at a controlled temperature, no humidity and with a UV light, which slowly removes moisture and concentrates flavour. It’s similar to dry-ageing meat – enzymes break down the proteins, the texture firms up and the flavour becomes cleaner and richer. For chefs, it’s a dream, because the flesh is easier to cut and you get incredible, crisp skin when cooked – especially over coals. At Catch, we age bluefin tuna for up to two weeks and sea bass or bream for around 24 hours. It’s not something you can really do at home, but you can get a similar effect by unwrapping your fish and leaving it uncovered on a tray in the fridge for a day before cooking – you’ll get beautifully dry skin that fries to crisp perfection.

Lobster always feels like a treat – meaty, elegant and the kind of thing people order to celebrate. But, for me, crab wins every time. There’s so much more depth and variety in flavour – the sweet, delicate white meat and rich, savoury brown. It’s more versatile, too, perfect for everything from simple dressed crab to sauces and bisques made with the shells. Portland brown crab is world-class – landed just down the road and consistently good all year. It’s better value than lobster, and something I’m genuinely proud to champion on the menu.

122 goodfood.com DECEMBER 2025

Photographs GETTY IMAGES

LO B STER VS C R AB

in the know

Planning a pescatarian feast? Ben Champkin, chef-patron at Catch at the Old Fish Market in Weymouth, shares his expert advice

H OW TO C O O K C R AB O R LO B STER Bring a large pan of salted water to the boil and add aromatics like peppercorns, bay, thyme or even seaweed for a coastal flavour. Drop the whole crab or lobster in, turn off the heat and let it gently simmer for about 6-7 mins per kilo. Once cooked, remove and leave to cool naturally – never ice it, as the proteins need time to set. When cool enough to handle, crack and pick out the meat for serving.

WHAT’S TH E O N E ... …best memory of eating seafood? Eating cockles from a paper cup on Weymouth harbour as a kid – vinegar, white pepper, salty hands and sea air.

No waste, big taste We use every part of the crab and lobster, so nothing goes to waste. The shells are packed with flavour, so we roast or toast them in brown butter to make sauces, bisques and consommés. Even the inner cones of the crab hold incredible flavour; split them open, pick out the last bits of meat and use the shells as the base for soups or butters. It’s pure, concentrated shellfish goodness.

…simple accompaniment that works well with most seafood? Pickled cucumber. That sharpsweet crunch cuts through any richness and keeps things fresh.

…lesser-known seafood you love to champion? Cuttlefish – full of flavour, cheap, sustainable, and lands locally. It braises well and has more character than squid.

…biggest misconception about seafood? That it’s hard to cook or expensive. Fresh fish cooks in minutes and can be great value.

…fish or shellfish you love most? Mackerel – it’s fresh, oily and bold. All you need to make it great is a hot grill and a splash of rock samphire vinegar.

…best-selling seafood at the fishmongers? Line-caught mackerel always goes first, but I love seeing people try cuttlefish and spider crab.

Shiso-pickled mackerel, smoked beetroot & salted damson at Catch

FRES H FI S H: A B U YE R’S G U ID E Sourcing is everything when it comes to great seafood. Always buy from a trusted local fishmonger and ask for line-caught or day-boat fish – that’s the freshest you’ll find. Look for bright red gills, clear eyes and firm flesh that springs back to the touch. Avoid anything dull or soft. Fresh fish shouldn’t smell ‘fishy’ – it should smell clean and of the sea. Build a relationship with your fishmonger; let them guide you on what’s best that day.

Ben Champkin is chef-patron at the award-winning shore-to-door fish restaurant Catch at the Old Fish Market on Weymouth harbourside. catchattheoldfishmarket.com @catchattheoldfishmarket; @champkin_

DECEMBER 2025 goodfood.com 123

B O O KS

for C O O KS

Resident reviewer Fiona Forman tries the chocolate truffles from Marc Summers’ Bubala, and casts her eye over other top titles recipe photograph PATRICIA NIVEN

Bubala is one of London’s most exciting modern Middle Eastern restaurants – known for its burnt butter hummus and incredible vegetarian meze – and now you can recreate its dishes at home, with chef Marc Summers’ first cookbook. Marc previously worked in finance, but his love of food drove him to retrain as a chef. He says, “Food has always been my obsession. This wasn’t particularly useful in my first career as a financial consultant, where my days were filled with PowerPoint presentations and spreadsheets while I daydreamed about tahini and falafel. It became clear that I needed to become a chef, to work in an environment I loved.” He went on to get his chef’s diploma and did stints at top Middle Eastern restaurants in London, including Berber & Q and The Palomar, before launching Bubala as a pop-up. “I sold 100 covers for a space that seated 50. My entire family came and watched the whole thing unravel,” he says, but after a shaky start, he opened the first site in Spitalfields, followed by restaurants in Soho and Kings Cross. At Bubala, vegetables are the star, and you’ll find plenty of dishes from the menu in the book, such as confit potato latkes, oyster mushroom skewers and beetroot & blood orange fattoush. But, it’s not just veg; they do desserts with a Middle Eastern spin incredibly well, like salted caramel & sesame brittle, baklava semifreddo and coconut fudge (pictured with the truffles, opposite). Feeling festive, I was looking for a gift to make my mother-in-law, and these truffles were just the thing. But, having never made truffles before, I made a rookie mistake: I melted the sugar, but as soon as I poured in the fridge-cold cream, my caramel seized – the sugar was a floating brick. After frantic googling, I put it back over a low heat and stirred until it melted down again. To save you that faff, take the cream out of the fridge a good while before using it. The rest was straightforward and, once set and dusted with cocoa, they looked so professional. And, they taste divine – rich and smooth, and the rose powder cuts through the intense chocolate. It made enough for three boxes, or you could do mini bags for six, making them ideal for batch Christmas present-making. 124 goodfood.com DECEMBER 2025

What’s For Dinner? Slow Cooker by Sarah Rossi (£22, Harper Collins) Slow cooker dinners are a must in winter – whack it on in the morning and you don’t have to think about cooking later. This new book, by the food writer behind the popular Taming Twins website and What’s For Dinner? cookbook series, is packed with 100 warming dishes. So far, the paprika pork, cheesy leek & mushroom pie and campfire stew have all gone down a storm with my family. Comfort Bakes by George Hepher (£22, Yellow Kite) This is the second book from the popular online bakery and Cambridgeshire market stall, George’s Bakery, crammed with fun, tempting makes. The savoury bakes are ideal for Christmas buffets, and include cranberry, brie & bacon rolls and cheese biscuits, plus there’s an array of puds, cakes and desserts, from Biscoff blondies to apple pie and custard cake. A great gift for someone with a sweet tooth. If you’re lucky, maybe they’ll bake you a treat to say thanks.

in the know

Marc’s recipe Chocolate truffles with rose cocoa powder Be warned: these creamy caramel truffles are highly addictive. The rose petal powder adds a beautiful floral note that lifts the richness of the truffle – a match made in heaven. The recipe makes about 45 truffles, so the perfect quantity for making and boxing up some as a gift – but we also can’t be blamed if you eat the lot! MAKES about 45 PREP 15 mins plus chilling COOK 10 mins EASY V

300g caster sugar 300ml double cream 20g dark brown soft sugar 20g unsalted butter ½ tsp sea salt flakes 450g chocolate (about 70% cocoa solids) For the rose cocoa powder 75g dried rose petals 250g cocoa powder

1 Line a 24 x 20cm baking tray with cling film. Put the caster sugar in a heavy-based pan and melt over a medium heat until it’s a dark caramel colour, about 7-10 mins. Swivel the pan during this time, but avoid stirring the sugar to prevent crystallisation. 2 Once the sugar has turned a dark caramel colour, remove the pan from the heat. Carefully pour in half the cream. When the bubbles have subsided, add the rest of the cream and the brown sugar. 3 Stir gently to combine, then strain to remove any lumps. Stir in the butter and salt, then add the chocolate and allow to melt slightly before mixing. Taste and add more salt if needed, then pour into the lined tray. Chill the mixture until set firm, ideally overnight. 4 Meanwhile, for the rose cocoa powder, blitz the rose petals to a fine powder, and mix with the cocoa. 5 When the chocolate mixture has set, cut into 2-3cm cubes. To finish, toss in the rose cocoa powder. Will keep chilled for five days. GOOD TO KNOW gluten free PER TRUFFLE 144 kcals • fat 9g • saturates 5g • carbs 13g • sugars 11g • fibre 2g • protein 2g • salt 0.06g

Recipe extracted from Bubala: MiddleEastern Inspired Vegetarian Recipes to Share by Marc Summers (£28, Quadrille). Photographs © Patricia Niven

DECEMBER 2025 goodfood.com 125

HOLIDAYS

Up to £150pp on-board spend*

Discover the Norwegian fjords Cruise into the heart of Norway’s fjordland and experience some of the most breathtaking scenery on Earth Multiple departure dates through 2026 and 2027, between five and 14 nights from just £749pp*, plus up to £150pp on-board spend with code RPGF25 Fred. Olsen Cruise Lines’ Norwegian fjords cruises offer a stunning journey through dramatic landscapes, from towering waterfalls and glaciers to serene fjords and Viking history. Sail into remote places like Lysefjord and admire iconic sights such as Pulpit Rock. Enjoy outdoor adventures like hiking, kayaking and riding the Flåm Railway. With smaller ships designed for narrow waterways, you’ll get closer to nature and experience Norway’s seasonal beauty, from lush summer greenery to powerful spring waterfalls. These cruises celebrate Norway’s ‘friluftsliv’ spirit, connecting with nature for wellbeing and unforgettable scenic discoveries. Cruises range from five to 14 nights.

What’s included: ● Full-board dining, afternoon tea, selected drinks with

lunch and dinner and self-service tea and coffee ● Swimming pools and jacuzzis, fitness centre and classes ● On-board entertainment, including live music, dancing,

● Guided walks in select ports ● Free shuttle from ports

over one mile ● Fitness centre access

and classes ● Port taxes, fees and

crew gratuities ● UK port departures:

Southampton, Liverpool, Newcastle and Rosyth As a special offer for readers of Good Food, you’ll receive an on-board spend* to use on drinks, shore tours, spa treatments, speciality dining and more on your cruise. The longer your cruise, the greater the reward: £50pp (five nights), £100pp (six-10) and £150pp (11-15). To take advantage of this offer, quote RPGF25 when booking.

lectures and talks

TO REQUEST A BROCHURE OR BOOK CALL 03330 604 959 quoting ‘RPGF25 ’ OR FOR MORE INFORMATION, VISIT fredolsencruises.com/gf TERMS & CONDITIONS *On-board spend benefit is valid for new bookings only made from 15 November-31 December 2025; cannot be applied retrospectively and is not combinable with any other discounts or offers, including Oceans Loyalty Club benefits or Freedom Fare. The On-Board Spend offer is applicable on selected sailings and the amount varies depending on the cruise duration (Cruises of five nights offers £50 per person, six to 10 nights offers £100 per person, 11-15 nights offers £150 per person). FOCL reserves the right to exclude any other cruises from this scheme at any time without prior notice. Readers will need to present their affinity booking code at the time of booking. On-board spend is automatically applied to your on-board account and cannot be transferred, refunded or exchanged for cash. Visit fredolsencruises.com/legal/terms-and-conditions for full T&Cs. E&OE.

126 goodfood.com DECEMBER 2025

in the know

KITCHEN GADGETS Looking for a gift or updating your appliances? Our expert reviews team has tested over 250 products this year – here are some of their top-rated favourites words NATALIE BASS

Sage the Toast Select Luxe This toaster has it all, from good looks to intuitive settings like crumpets and fruit bread – plus options for white, brown, grain and rye loaves. There’s a dial to select how toasted you’d like your bread, as well as a countdown timer. It’s relatively compact with two slots, so fits in smaller kitchens. If your toast isn’t quite done to your liking, you can also hit the ‘a bit more’ button for a little extra toasting time. Available from sageappliances.com (£119.95)

Best milk frother for versatility Hotel Chocolat Velvetiser Hotel Chocolat launched a new version of its hot chocolate maker in autumn, and it comes with some thoughtful upgrades. Its shape is inspired by a cacao pod, giving it a sleek look, while the whisk has been cleverly designed so it folds the chocolate flakes smoothly while gently heating the milk, producing ultra-creamy results every time. It now also has a cold setting, so you can whip up chilled chocolate drinks, too. Available from hotelchocolat.com (£149.95)

Best slow cooker Ninja Foodi PossibleCooker rice and slow cooker Most slow cookers require you to brown your meat first, but this six-litre model from Ninja has its own sear/sauté function, saving on washing-up. As well as slow cooking, there are presets for steam, pasta and porridge. It doubles up as a rice cooker, too. Accessories like a rice spoon and measuring cup are also included to help you achieve fluffy results every time. Available from ninjakitchen.co.uk (£119.99)

Best premium knife set Zwilling Spectrum knife block This set is undoubtedly an investment piece, but if properly cared for, will last a lifetime. Inside the box is a black knife block with a stainless-steel base and five steel-forged knives. Each blade has a textured Micarta handle that’s a delight to hold, though the chef’s knife is heavy, so may not suit everyone. They flew through each chopping task in testing, with nothing standing in their way – not even an extracrusty sourdough loaf. Available from zwilling.com (£699)

Best fast-heating pan set Stellar Stay Cool four-piece draining saucepan set Induction-compatible and oven-safe up to 180C, this non-stick pan set comes with a 16cm milk pan, two draining saucepans with lids (18cm and 20cm) and a 24cm frying pan. The lids have silicone rims that fit securely onto the pans and draining spouts for the perfect pour. In test, they heated quickly, too – our pasta water hit boiling point in just 1 minute, 40 seconds. Available from stellar.co.uk (£90)

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.

DECEMBER 2025 goodfood.com 127

Prices correct at time of printing

Best toaster for quality

Season’s Eatings

with love from Maldon

#MerryMaldon

Scan for festive recipe inspiration and seasoning secrets

in the know

GET OUT

ABOUT

Treat friends and family to locally made Chirstmas gifts, enjoy a festive afternoon tea or take the kids to a magical light trail compiled by RACHEL GUNTER

Book a seasonal afternoon tea at Edinburgh Castle

Stock up on Christmas presents at Hampton Court Palace

Photographs WILL TINDALL, SANTIAGO ARRIBAS/HISTORIC ENVIRONMENT SCOTLAND

Hyde Park Winter Wonderland 14 November-1 January 2026 Hyde Park transforms again into a playground of lights, food and ice. Explore Santa Land, new Luminarie Lane, an expanded Magical Ice Kingdom and Après-Ski Village. Browse the many Bavarian stalls for trinkets, food and mulled wine. Location Hyde Park Tickets free at off-peak times (plus £1 booking fee) hydeparkwinterwonderland.com

Hampton Court Palace Festive Fayre 5-7 December and 12-14 December Shop from independent artisan makers selling gifts for those with an eye for detail. You can also eat and drink like a king at an abundance of vendors, plus your ticket includes entrance to the palace and 60-acre gardens. Location Hampton Court Tickets £28 (adult), hrpfestivals.com

afternoon tea at one of Edinburgh’s top attractions. Enjoy sandwiches and sweet treats to kick off your Christmas celebrations. Location Edinburgh Tickets from £60 (with castle entry), edinburghcastle.scot

Manorafon’s Winterfest

The Argory’s Twilight Market

throughout December Wander through a magical Christmas light trail with sparkling displays and performances, plus kids can meet Santa in his grotto. Location Abergele, Conwy Tickets from £14, manorafon-farm-park.co.uk

5 December Experience the magic of Christmas with festive food and drink, live entertainment and local crafts. Location Dungannon, Northern Ireland Tickets £12.10 (with Gift Aid), nationaltrust.org.uk

Celebrate Chanukah 14 December Mark the Jewish festival of light with the local community in Islington, London. Witness the ceremony of lighting the menorah, listen to live klezmer, and feast on latkes, doughnuts and hot cocoa. Location Islington Green, London Tickets free (donations welcome), jewishislington.co.uk

Festive afternoon tea at Edinburgh Castle throughout December Treat yourself over the festive season with a Christmas-themed

Explore the expanded Magical Ice Kingdom at Winter Wonderland

DECEMBER 2025 goodfood.com 129

What to eat for healthy skin Dr Chintal Patel explores how making changes to your diet and lifestyle can give you glowing, well-nourished skin

Chintal is a long-serving GP for the NHS as well as a food content creator, cookbook author and our regular contributor. She has a passion for nutrition and lifestyle medicine, and aims to help people approach cooking and eating in a way that supports overall wellbeing. @drchintalskitchen

132 goodfood.com DECEMBER 2025

health

id you know our skin is the largest organ in the body? It acts as a protective barrier, regulates temperature, enables sensation and helps produce vitamin D. Our skin even has its own microbiome, which is essential for supporting our immune system. There are many factors that impact your skin, such as age, hormones and genetics. But, the good news is that your diet and lifestyle plays a powerful role in keeping your skin healthy and glowing at any age. In fact, our skin is also a visible sign of our inner health, often reflecting what’s going on inside our bodies. Let’s explore how to feed your skin for optimal wellbeing.

Eat more of these foods • A rainbow of fruits and vegetables Variety is key to providing the vitamins and antioxidants our skin needs to repair from external damage. Yellow, orange and red foods are rich in beta-carotene, which the body converts to vitamin A and retinol – both essential for healthy skin. Try swapping standard potatoes for sweet potatoes or butternut squash in your cooking. • Healthy fats Eating the right types of fats is important, especially omega-3 fatty acids, which strengthen the skin’s natural moisture barrier and keep it hydrated. They also support collagen production – vital for skin elasticity and firmness. Good sources include oily fish such as salmon and mackerel, as well as flaxseeds, chia seeds and walnuts. • Protein This is a building block for collagen and keratin, which are essential for skin strength and elasticity. Add more lean protein sources, such as chicken, fish, tofu and tempeh, to your meals.

Photographs ISTOCK / GETTY IMAGES PLUS, STEFAM TOMIC / E+ / GETTY

• Zinc & selenium Both are essential trace minerals that our bodies can’t make, so we must get them from our diets. Zinc supports wound healing and healthy cell turnover – key for acne-prone skin. Selenium acts as a powerful antioxidant, protecting skin cells from free radical and UV damage. Good sources include pumpkin seeds, beans, lentils, chicken, eggs, brazil nuts, seafood and wholegrains. • Water & hydrating foods Adequate hydration supports skin plumpness and elasticity. Try to drink water at regular intervals throughout the day and include hydrating foods like cucumber, watermelon and soups to help ‘eat’ your water.

Foods to limit Ultra-processed foods These are often low in nutrients and high in sugar, salt and unhealthy fats, which can trigger inflammation and, in turn, affect skin health and accelerate ageing. Excess sugar Too much sugar drives a process called glycation, which damages collagen and elastin – the proteins that keep skin firm and smooth. Alcohol Excess alcohol dehydrates the skin and impairs nutrient absorption, leaving it looking dull and less able to repair itself.

What else can I do? • Protect your skin UV damage from the sun is the leading cause of premature skin ageing. Apply a daily sunscreen with at least factor 30+ to keep your skin protected. • Stay active Regular movement boosts circulation, helping deliver nutrients to skin cells and supporting overall skin health. • Prioritise sleep Skin repairs and regenerates overnight, so aim for seven to nine hours of quality sleep each night to maintain a healthy complexion.

DECEMBER 2025 goodfood.com 133

Salmon & sweet potato super-green curry with chia seed raita A delicious and easy salmon curry packed with skin-boosting ingredients to help keep your complexion glowing. It contains three of your five-a-day, more than 10 plant points, your weekly portion of oily fish and plenty of gut-healthy fibre, making it as nourishing as it is flavourful. Serve with rice.

Photograph CLARE LEWINGTON | Shoot director JORDAN EDMONDS-MOORE | Food stylist ROSIE REYNOLDS | Stylist HANNAH WILKINSON

SERVES 4 PREP 25 mins COOK 20 mins EASY

320g sweet potatoes, cut into 2cm cubes 1 tbsp olive oil 2 tsp cumin seeds 4 black cardamom pods 1 red onion, finely chopped 3 garlic cloves, finely chopped 15g ginger, peeled and finely chopped 50g tomato purŽe 1 tsp ground turmeric 2 tsp garam masala 350g baby spinach leaves 4 skinless salmon fillets, cut into large chunks For the chia seed raita 300g live yogurt ½ cucumber, coarsely grated 2 tbsp chia seeds ½ tsp ground cumin 15g coriander, finely chopped 50g pomegranate seeds To serve 30g coriander, roughly chopped 50g pomegranate seeds 30g pistachios 1 lime, cut into wedges cooked rice

2 Meanwhile, put the sweet potato cubes in a heatproof bowl with a splash of water. Cover with a plate and microwave for 6-7 mins until tender. Drain and set aside. 3 Heat the oil in a large pan over a medium heat and cook the cumin seeds and cardamom pods for 1-2 mins until fragrant. Stir in the onion and cook for 5-6 mins until softened and golden. Mix in the garlic, ginger, tomato purée, turmeric and garam masala, and cook for another minute. Remove the cardamom pods, then add the spinach and 500ml water, and cook until wilted. Transfer to a blender and blitz into a smooth sauce. 4 Return the sauce to the pan, stir through the cooked sweet potato, and season with salt. Nestle the salmon chunks in the sauce, then cover and cook gently for 6-8 mins, or until the fish is just cooked through. Scatter over the coriander, pomegranate seeds, pistachios and a squeeze of lime before serving with rice and the raita. GOOD TO KNOW calcium • folate • fibre • vit c • iron • omega-3 • 3 of 5-a-day • gluten free PER SERVING 571 kcals • fat 31g • saturates 6g • carbs 30g • sugars 18g • fibre 8g • protein 40g • salt 0.5g

contains 3 of 5-a-day

Chia seeds Rich in omega-3 fatty acids, antioxidants and fibre, which help hydrate skin, reduce inflammation and support a healthy skin barrier

Cucumber

Live yogurt Contains probiotic cultures for a healthy gut microbiome

High in

fibre for gut health

protein

134 goodfood.com DECEMBER 2025

Rich in beta-carotene, vitamin C and iron – all vital for collagen production and skin repair

Hydrating food for skin plumpness and elasticity

1 For the raita, combine the yogurt, cucumber, chia seeds, cumin and half the coriander. Season with salt. Top with the pomegranate seeds and the rest of the coriander. Chill for 20 mins-1 hr until ready to serve.

10+ plant points

Spinach

health

Sweet potato Salmon Source of omega-3 fatty acids, which reduce inflammation and help skin stay supple

Loaded with beta-carotene, which the body converts into vitamin A for skin cell turnover

Pistachios Rich in vitamin E and healthy fats that support skin barrier function and hydration

Pomegranate Bursting with polyphenols and antioxidants that help protect skin from oxidative stress damage

Garlic Antioxidants help fight inflammation and support clear, healthy skin

Red onion Contains quercetin, a potent antioxidant that helps reduce inflammation and protect skin cells from damage

Turmeric Cumin Supports digestion, reduces bloating and indirectly promotes clearer, healthier skin, as the gut and skin are closely connected

Tomato Rich source of lycopene, an antioxidant that protects the skin against UV damage and supports collagen integrity

Contains curcumin, a powerful antioxidant and anti-inflammatory that supports skin healing and protection from UV damage

DECEMBER 2025 goodfood.com 135

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health benefits

Don’t give up the CHEESE!

Deputy health editor Isabella Keeling explains why you shouldn’t skimp on your favourite dairy product

THE SURPRISING BENEFITS OF CHEESE BOOMEART, WESTERMANN & BUROH STUDIOS, CHRISTEL ROSENFELD/ STOCKFOOD

Photographs: FUNKYFOOD LONDON - PAUL WILLIAMS, JOHN GOLLOP/ ALAMY STOCK PHOTO,

rom parmesan to paneer, cheese is beloved across the globe – and rightly so. While it’s often associated with indulgence, not all cheeses are created equal when it comes to their nutrition. Some varieties have impressive health benefits, offering essential nutrients such as calcium, protein and beneficial fats, while still being relatively low in calories and saturated fat. Understanding which cheeses are healthiest can help you make informed choices when stocking up your cheese drawer.

Cheese is a source of nutrients, particularly calcium and protein – both of which are vital for maintaining healthy bones and muscles. In addition to these macronutrients, cheese delivers a range of vitamins and minerals, including vitamin B12. Some cheeses even contain probiotics, supporting gut health. Yes, it’s true: cheese can be high in calories, saturated fat and salt, so moderation is key. However, there are some cheeses that are naturally lower in fat and sodium. Read on to find out more.

FIVE OF THE HEALTHIEST CHEESES

COTTAGE CHEESE Currently seeing a trendy resurgence, cottage cheese is booming in popularity thanks to its high protein content. Protein helps keep us full, which can help support weight loss. With its creamy texture and mild flavour, cottage cheese can be enjoyed on its own, with fruit or as a toast topper.

FETA Originating from Greece, feta is a brined cheese traditionally made from sheep’s milk, or a mixture of sheep’s and goat’s milks. It’s lower in fat and calories than many hard cheeses, and contains beneficial probiotics thanks to its fermentation process. With a strong, tangy flavour, a little goes a long way. Crumble into omelettes, salads and pasta dishes.

CHEDDAR This semi-hard cheese is a household staple. Made from cow’s milk, it’s rich in protein and calcium. It’s also a good source of vitamin K2, which we need for healthy bones and teeth. Grate cheddar into sauces, add to savoury bakes or enjoy in a classic sarnie.

MOZZARELLA This classic Italian cheese is typically made from buffalo or cow’s milk. It’s low in calories, fat and salt, and is also a source of beneficial microbes. Fresh mozzarella is wonderful in a salad, but really shines when it’s baked until gooey.

GOAT’S CHEESE This tangy soft cheese has lower levels of lactose, so it’s a wise choice for those with an intolerance. Eat warm in a salad or with sweet fruits like figs.

HOW TO INCLUDE CHEESE IN A HEALTHY DIET While there’s no need to cut cheese from your diet, it’s important to be mindful of portion sizes and balance your intake with other healthy foods. Try to: • Choose quality over quantity – opt for cheeses with strong flavours so you can use less without sacrificing taste

• Pair with fruit, vegetables and wholegrains, as combining cheese with fibre-rich foods can help slow digestion and keep you feeling satisfied • Watch the salt – some cheeses are high in sodium, so check labels and choose lower-salt options where possible DECEMBER 2025 goodfood.com 137

health

Healthy cheese recipes Crispy grilled feta with saucy butter beans Heat a large ovenproof frying pan over a medium-high heat. Tip in 500ml passata, 2 x 400g cans butter beans, drained, 2 crushed garlic cloves, 1 tsp dried oregano, 200g spinach and 2 sliced roasted red peppers. Stir, then cook for 6-8 mins until the sauce is bubbling and the spinach has wilted. Season and add the juice of 1/2 lemon. Heat the grill to high. Scatter over 100g cubed feta, drizzle over 1/2 tsp olive oil and sprinkle over the zest of 1/2 lemon and a pinch each of dried oregano and black pepper. Grill for 5-8 mins until the feta is golden and crisp. Toast 4 small pittas under the grill or in the toaster, then serve with the beans and feta. Serves 4 GOOD TO KNOW healthy • low fat • calcium • iron • folate • fibre • 4 of 5-a-day PER SERVING 506 kcals • fat 9g • saturates 4g • carbs 69g • sugars 10g • fibre 18g • protein 28g • salt 1.3g

Caponata bake

Air fryer tuna bake Heat the air fryer to 190C. Tip 1 tbsp olive oil, 1 finely chopped onion and 2 chopped garlic cloves into a heatproof dish and cook in the air fryer for 3 mins. Add a 400g can chopped tomatoes and 1/2 tsp chilli flakes, season and cook for 5 mins more. Reduce the temperature to 170C, then stir in 150g cooked pasta, 165g canned tuna, drained, 40g mozzarella and 2 tbsp chopped parsley, then scatter

over 10g mozzarella and cook for 5 mins until golden. Cover and cook for a further 5 mins until bubbling, then serve warm with salad. Serves 2 GOOD TO KNOW healthy PER SERVING 526 kcals • fat 15g • saturates 5g • carbs 64g • sugars 11g • fibre 6g • protein 30g • salt 0.75g

138 goodfood.com DECEMBER 2025

Heat the grill to high. Boil 700g medium potatoes, thinly sliced, for 10 mins, then drain, tip into a bowl and add 4 tbsp milk and 40g finely grated cheddar. Mix and set aside. Meanwhile, heat 1 tbsp rapeseed oil in a large frying pan over a medium heat and cook 2 finely chopped onions until softened. Add 4 tsp balsamic vinegar and 2 tsp vegetable bouillon powder, then stir in 2 x 400g cans chopped tomatoes, 2 aubergines, cut into chunks, 2 sliced red peppers, 30g chopped basil and 3 crushed garlic cloves. Cover and cook for 20 mins, stirring often and adding a splash of water if needed, until the aubergine is tender when tested with a knife. Remove from the heat and stir in 10 halved and pitted Kalamata olives, 2 tsp capers and 15g chopped parsley. Tip into two shallow baking dishes, cover with the potatoes and sprinkle over 40g grated cheddar, then bake until golden. Serves 4 GOOD TO KNOW healthy • calcium • folate • fibre • vit c • iron • 5 of 5 a day • gluten free PER SERVING 439 kcals • fat 14g • saturates 6g • carbs 54g • sugars 25g • fibre 16g • protein 18g • salt 1.7g

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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

f you suffer from IBS (irritable bowel syndrome), you’ve probably found that enjoying the festivities at this time of year isn’t quite so easy when you’re dealing with gut symptoms, such as diarrhoea or constipation or wind and bloating. While eating a healthy, balanced diet and avoiding your triggers may help avert an IBS ﬂare-up, if you do start experiencing symptoms, FyboCalm can provide long-lasting relief and

MONTH YEAR 140 goodfood.com DECEMBER 2025

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

planet-friendlier

Stuffed saddle of venison with prunes & brioche

WHY SHOULD BE ON YOUR FESTIVE TABLE Wild venison is a sustainable meat that you can now enjoy whatever the season words TONY NAYLOR DECEMBER 2025 goodfood.com 141

n recent decades, the number of UK deer has, to quote Forestry England in 2022, “skyrocketed”. With an absence of predators or sufficient culling, deer numbers may have more than tripled since the 1970s – and where wild herds roam freely across the countryside, eating through farm crops, vegetation and saplings, they are doing traumatic damage to Britain’s biodiversity. Consequently, national agencies, land managers and private businesses are now encouraging Britain to eat more wild venison. There’s broad agreement that we must cull greater numbers of deer (particularly free-roaming herds; see opposite) and, to make that financially sustainable for stalkers who cull professionally, increasing consumer demand is vital. Wild venison has long been common in gourmet restaurants, especially at Christmas. Arguably, it’s still perceived as meat for the elite. But, it’s now making inroads in wider society: it’s becoming easier to buy wild venison, not just from specialist game suppliers and butchers, but in wider food retail

(where farmed venison has long been the standard product). New bodies, such as British Quality Wild Venison, are working to expand understanding of what, compared to big sellers such as chicken or pork, is a marginal meat – but one racking up some impressive wins. Last November, Imperial College London replaced beef on its menus with venison or plantbased alternatives. Using venison from Forestry England lands, 15 NHS trusts now regularly serve venison as part of patient

meals and in cafeterias. Since 2023, The Country Food Trust has distributed more than two million free wild venison meals to organisations helping fight food poverty. The sustainability case for eating UK wild venison over intensively farmed meats could not be stronger. It is, by definition, a low-intensity food reared without any need for concentrated feed, medication or built farm infrastructure. Venison’s carbon footprint mainly arises from its methane emissions, which will

Wild venison cuts and how to use them

It’s becoming easier to buy wild venison, not just from specialist game suppliers and butchers, but in wider food retail

142 goodfood.com DECEMBER 2025

Shank

Shoulder

A tougher cut for

Good option for

braising and stewing.

slow-roasting.

Diced

Mince

Use in stews, stir-fries or

A great swap for beef

ragus, depending on cut.

mince in most recipes.

planet-friendlier

KNOW YOUR ROE How is wild venison defined? Britain has a small deer farming sector and, due to the resilient, hardy nature of deer, when done well at a small scale, this can be a relatively low-intensity, low-intervention practice that can produce comparatively sustainable meat. The far larger bulk of UK-processed venison involves wild animals – that is, animals reared without medical intervention and, during specific seasons, dispatched by shot in the field. Some wild deer are contained within estate lands and managed in minimal ways; for example, winter feed may be supplemented with hay or silage (fermented grass). There are also entirely free-roaming wild deer herds found in numerous landscapes. In both cases, deer numbers must be managed through culling to protect ecosystems.

“This by-product of sensitive land management is healthy and comparable in price or cheaper than beef – importantly, it’s very tasty, too.” be reduced by cutting deer numbers, in order to protect crucial natural landscapes that remove carbon from the atmosphere. Precious environments, such as Scotland’s west coast rainforest, are overgrazed by deer, inhibiting healthy regeneration. “We’re sitting on a rainforest that can’t grow because a delicious food source is nibbling at the shoots,” says Patrick Hanna, sustainability consultant at the Sustainable Restaurant Association. This by-product of sensitive land management is healthy (highprotein, comparatively low in fat and a good source of minerals, including iron) and comparable in price or cheaper than beef. Importantly, it’s very tasty, too. In our diets, “the aspiration should be to reduce meat, improve its quality.” Venison is an “ideal, nature-positive protein”, he says.

DEER TO OUR HEARTS Where to buy wild venison Wild venison is known as an autumn to winter meat that’s usually seen from September to April, in step with traditional hunting seasons. However, in Scotland, there’s now no closed season for male deer, so there’s year-round availability. For Christmassy feasting cuts, such as rolled haunch or larger saddle pieces, speak to your butcher or specialist suppliers, such as:

SWALEDALE BUTCHERS A favourite supplier among top chefs, it carries fallow deer venison from Yorkshire’s 4,000-acre Harewood Estate. swaledale.co.uk

PIPERS FARM From Dartmoor, Exmoor and wider Devon, with everything from huge shoulder joints for casseroles to osso bucco cuts available. pipersfarm.com

FOREST TO FORK A rare full-chain business that butchers and retails the venison it stalks. For the ultimate in wild, local food, visit the Scottish Highlands and buy direct. foresttofork.co.uk

FIELD & FLOWER Mince to haunch, drawn from wild deer culled in south-west England (mainly roe and fallow). fieldandflower.co.uk

DECEMBER 2025 goodfood.com 143

planet-friendlier

WINTER WONDER Cooking venison at Christmas

for slow-roasting or braising, or diced for stewing (neck, shoulder, shank/ leg). “Venison,” says Si Toft, chef-owner at Abersoch’s The Dining Room, “requires specific handling,” but: “I don’t think there’s any reason to be scared of it.”

Stuffed venison haunch On Christmas Day, Brett Graham has previously basted a sika deer’s whole saddle and rib section in reduced cider vinegar, salt, pepper and brown sugar, then roasted it before serving the venison perched atop a large tray, “like a medieval feast. As a centrepiece, it looks spectacular.” He also loves haunch, de-boned, flattened and massaged with Italian fig mostarda or Seville orange marmalade, juniper and dried clementine zest, then stuffed with sautéed mushrooms, rolled-up and roasted. “You need stuff in there to lubricate it,” he says. He also suggests adding bacon or lardo di colonnata (cured pork fat).

Serve the haunch with smoked bone marrow, wild mushrooms, roast sprouts with duck fat croutons and bacon, and a pommes sarladaises interleaved with slices of smoked prune. theledbury.com

Venison pie Diced venison pie is “great for December,” advises Jane Baxter, chef at Kingsbridge’s Wild Artichokes. Venison works well with festive spices such as mace, allspice and cinnamon, which Jane combines with dried stone fruits and orange zest in her rough puff-topped take on the Dartmouth pie – a mutton pie that Jane learned to cook in the 80s at legendary Devon restaurant The Carved Angel. Jane’s version, in which spiced, browned venison is braised in stock with onions and dried fruit for a couple of hours, encourages personal variation with the spices or fruit. “Play around,” she urges. wildartichokes.co.uk

Venison mince on toast From a “so simple, it’s ridiculous” leaf salad with pear, blue cheese and slices of rare venison in a port vinaigrette, to steaks fried in a coating of goose fat and spiced with juniper and star anise, The Dining Room’s Si Toft loves to eat venison in numerous ways. But his mince on toast (fried bread, preferably), is “proper winter comfort food.” Cook garlic and a mirepoix, bolognese-style, before adding bacon (“the right

144 goodfood.com DECEMBER 2025

Easy venison pie

fat”), venison, spices (Toft likes a background note of nutmeg), some Worcestershire sauce and red wine. Let that bubble away until the sauce holds on the back of a spoon. thediningroomabersoch.co.uk

Squash & venison tagine

• Turn to page 86 for our wild venison lasagne recipe

Find all of our pictured venison recipes and more at goodfood.com

Additional photographs MATT AUSTIN, ISTOCK/GETTY IMAGES PLUS

Working with “such incredible meat” was, says Patrick, “a high point in my career as a chef.” But, if you’re unfamiliar with venison, it can be intimidating. This is not one standard red meat but, in the UK, several species (muntjac, sika, Chinese water, roe, fallow, red) that vary in size and flavour. “In blind tasting, an 8kg muntjac compared to a 150kg red stag is night and day,” says Brett Graham, chef at London’s three-Michelin-starred The Ledbury (he’s also a wild venison supplier through his company, Capability Graham). Broadly, smaller, younger deer yield meat with a tender, velvety texture and milder flavour, while older, larger deer produce complex, gamier meat. Body fat varies by age, size and season, but venison is a lean meat. Whether frying steaks from the saddle (loin, fillet) or utilising minced shoulder, venison often requires a little extra fat in the pan (usually pork derived) to make it sing. Several cuts, particularly the haunch (back leg), are interlaced with tough connective tissue that’s best removed by a butcher. That’s why haunch and venison shoulder are often sold de-boned and rolled

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

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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 going to press. 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.

DECEMBER 2025 goodfood.com 145

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● Five guided tours including glorious Lyon, charming

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TO REQUEST A BROCHURE CALL 01283 742398 quoting ‘Good Food ’ OR TO BOOK, VISIT rivieratravel.co.uk/gfd TERMS & CONDITIONS *Prices are based on two people sharing and are correct at time of printing. Single supplements may apply. 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. **2026 & 2027 river cruises include an unlimited quantity of drinks from 10am to midnight while on board (from selected drinks available).

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Shoot director XXXXXXXXXX | Food stylist XXXXXXXXXX | Stylist XXXXXXXXXX

Beaune with wine tasting, historic Vienne, splendid Arles and intriguing Avignon ● Three visits including the magnificent Ardèche Gorges, the remarkable Pont du Gard and beautiful Tournon ● Return flights or Eurostar from London St Pancras (supplement may apply), plus transfers ● Seven nights on board a five-star ship ● Your choice of spacious cabins with window or French balcony ● Delicious full board dining, plus Chef’s Dinner ● Free drinks package* ● Complimentary on-board tea, coffee, and wi-fi (connection speeds may var.) ● Expert Riviera Cruise director and concierge ● All port charges and airport taxes ● 20kg checked luggage

travel

How to travel

2026 in

Making sustainable holiday choices doesn’t mean sacrificing memorable experiences words LULU GRIMES

Off-algorithm places Over-tourism and fighting through crowds doesn’t deliver a restful holiday, nor does queuing to see an ‘Instagrammable’ view. Travellers are opting to skip the obvious and find more real, sustainable experiences elsewhere. Travel company Intrepid publishes a ‘not hot’ list, which suggests places that are both less visited and tourism-ready. Popular destinations are leaning into shoulder and off-season activities, such as Scandinavia in February (take thermals), promoting local sustainable development and

helping local communities gain a better quality of life. Sometimes, all you need to do is move one or two roads away from the madness to a different neighbourhood, or opt to stay in a nearby town, area or city – for example, Le Marche instead of Tuscany. The same goes for picking where to eat. Social media is full of ‘must visit’ lists, but give yourself time to explore, ask locals for advice, and in many cases, follow your nose to cafes, street-food vendors and restaurants. If something smells good, then it probably tastes even better.

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Sustainability No longer a niche interest, travel that has a positive impact – or at the least minimises negative impact – is what travellers increasingly want, along with all the personal benefits that travel brings. According to Booking.com, 93 per cent of travellers say they want to make more sustainable travel choices, and 53 per cent are aware of the impact tourism has on the environment and local communities. Mintel reports that 71 per cent of UK holiday makers are interested in seeing information about the sustainability of a holiday before they make a booking. In 2025, growing concerns around overtourism have

regularly made headlines, prompting more people to consider where and when they travel. Tourist taxes that support local infrastructure – many of which have existed for years – are now being joined by small environmental levies, such as Hawaii’s Green Fee. Travellers increasingly recognise the importance of protecting the places they love. After all, if we plan to return, we want the place we loved to be just as beautiful as the first visit. When booking a holiday, knowing that a tourist fee contributes directly to environmental care and community wellbeing is becoming a meaningful advantage. UNESCO has a network of biosphere reserves

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across 136 countries that are worth looking up – Slovenia’s Julian Alps can be found in one of them and, closer to home, the Brighton and Lewes Downs and Isle of Man.

Transparency Hotels and venues no longer put their sustainability efforts in the smallprint. All businesses have impact targets and they should be shouting about them. Whether it’s an impressive local food initiative, an on-site farm, refillable water bottles and drinking water taps dotted around, or the simple reminder that you can use your towel more than once, businesses should be telling you what they offer.

travel

Family adventures and group travel Travel with older children, multi-generations or groups of friends offers opportunities for one person to do less heavy lifting and spread the organisational (and financial) load. TV shows like Race Around the World have shown that this kind of travel experience can be rewarding in many ways, especially when the confines of the school holiday dates have been left behind. Whether it’s one last trip before college or a shared bucket list dream, a holiday that will leave lasting memories is increasingly on the table. Travellers are finding inspiration through social media platforms like Reddit, and lived experience is more sought after and valued.

Low-carbon travel Travel by battery-run trains, buses, cars and ferries – rather than planes – are an increasingly available option. Many travel booking sites allow you to check carbon scores, or you can use a carbon calculator like sustainabletravel.org.

93 per cent of travellers say they want to make more sustainable travel choices

Supermarket sweep According to Skyscanner, almost three-quarters of travellers always or often visit local supermarkets abroad. We at Good Food always try to – it’s where you find a window into the modern food culture of where you are. From snacks, drinks and confectionary to sandwich fillings and ready-to-cook food, it’s a voyage of discovery. Packaging aficionados may get lost among the aisles for hours. You only have to cross the channel to find a whole new world of crisp flavours, from bolognese to

jamon and kebab. Mexico offers the wonders of salchichoneria (if you see a City Market or La Comer, then pop in) and as many different tostadas and salsas as you can imagine. In Japan, your nearest konbini may well be your breakfast, lunch or dinner venue. This doesn’t mean that markets are out. They’re just as worth visiting alongside the museums to catch a glimpse of local food, and depending on where you are, the butcher, baker and corner shop may be equally exciting.

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travel

Impactful experiences

On your bike Think slower, more leisurely pedalling with frequent stops, plenty of good food along the way, and usually, someone else moving your luggage for you. This isn’t about whizzing past scenery and through towns and villages, it’s about experiencing the places you are travelling through. Electric bikes have been a gamechanger, allowing for hills without pain and distances to be shrunk. Companies like The Slow Cyclist offer trips all over the world, and can accommodate both solo cyclists and groups. 150 goodfood.com DECEMBER 2025

Mountains in summer If busy beaches no longer offer the serenity some travellers want, then the mountains often can. Whether that’s ski areas offseason, hiking trails or places with accessibility afforded by warm weather, the need to holiday out of the range of sweltering heat in summer is pushing the popularity of higher altitude holidays. The views are also epic and communities and cultures often tightly knit. The Jura Mountains are a hiker’s paradise, only half an hour’s drive from Geneva. Plus, it’s Comte cheese country, which is an excellent reason to go in itself.

/STONE, ALXPIN/ISTOCK UNRELEASED/GETTY, JORG GREUEL/PHOTODISC, TERRY ROBERTS PHOOTGRAPHY/MOMENT, SARO17 /E+/GETTY

Look for local initiatives around keeping the environment as you found it. Volunteer litter picking – whether that’s for free food and activities in Copenhagen, or the chance to enjoy a spotless beach in Ostend – or joining a Waves of Waste initiative in Yorkshire, are popular ways to meet both locals and other travellers.

Photographs FRANCESCO RICCARDO LACOMINO/MOMENT/GETTY, ISTOCK/GETTY IMAGES PLUS, MARIA KORNEEVA/MOMENT, JORDAN SIEMENS

Positive impacts

Experience holidays often include activities like safaris, food festivals and sporting events (the World Cup takes place in the US, Canada and Mexico in 2026) – building a holiday around a few hours, a day or a week. In 2026 and 2027, they could include something that simply isn’t available in most other years – a holiday centred around the solar eclipses that will be experienced by Iceland, Spain and North Africa.

HOLIDAYS

Discover the heart of southern Italy Enjoy a sun-soaked journey taking in scenic beauty and ancient wonders

Puglia & Basilicata: Lecce, Alberobello & Matera Eight days/seven nights from £1,569* April 2026 – October 2026

Prices from

£1,399pp*

Pompeii, Capri & the Bay of Naples Eight days/seven nights from £1,399pp* April 2026 – November 2026

Discover southern Italy’s charm, beginning in Lecce with its Baroque architecture. Experience olive oil traditions and savour local wines at a traditional vineyard, visit UNESCO sites Alberobello and Matera and explore Bari’s fortress and Basilica di San Nicola. This holiday offers a cultural escape filled with history, architecture, gastronomy and the region’s stunning coastal beauty.

The Sorrento Peninsula and Bay of Naples offer stunning scenery, rich history, exceptional sights and outstanding natural beauty. With excellent food, wine and the warmth of the locals, this region combines culture, relaxation and unforgettable experiences – it’s one of Europe’s most captivating destinations.

Holiday includes: ● Seven nights in four-star accommodation ● Return flights and transfers ● Daily breakfast and six dinners

Holiday includes:

● Expert tour manager

● Return flights, plus transfers

● Checked luggage

● Seven nights in three- or four-star accommodation

● Three guided tours, including

● Daily breakfast and dinner (stays at the Hotel

Lecce, Matera and Bari ● A visit to Alberobello, the UNESCO-protected capital of trulli, and Gallipoli ● A winery tour and tasting ● A tasting at a local olive oil mill

Michelangelo are on a B&B basis) ● The services of our experienced tour manager ● Three guided tours, including Naples, Sorrento

and Pompeii ● Three visits, including the Sorrento countryside,

Rufolo Gardens and charming hilltop Ravello ● Take a boat trip to the stunning island of Capri ● Travel along the Amalfi Coast

TO REQUEST A BROCHURE

Call 01283 741 398 and quote ‘Good Food’ OR TO BOOK, VISIT rivieratravel.co.uk/gfd TERMS & CONDITIONS *Prices are based on two people sharing and are correct at time of print. Single supplements may apply. 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.

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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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cake tin

Bake a classic cake Missed out on Stir-up Sunday? This traditional Christmas cake can be ready in an afternoon, with no need for multiple feeds recipe SAMUEL GOLDSMITH photograph MAJA SMEND

Last-minute Christmas cake SERVES 8-10 PREP 10 mins plus cooling and setting COOK 2 hrs 45 mins EASY V

goodfood.com With over 17,000 recipes to choose from, you’re sure to find plenty of inspiration on our website. Create a free My Good Food account and opt in to receive recipe recommendations direct to your inbox.

over the 3 tbsp sherry. Cool fully in the tin, then remove and peel off the baking parchment. 4 To decorate, if you like, warm the apricot jam over a low heat or in the microwave in short bursts, then brush this over the cake. Smooth the marzipan disc over the top and down the side, then brush over another layer of jam. Smooth over the fondant icing disc, then leave to set before decorating with stars or other shapes (you can use a little more jam to stick these on). If you like, top with a bow. Will keep in an airtight container for a few weeks.

PER SERVING (10) 746 kcals • fat 31g • saturates 14g • carbs 99g • sugars 87g • fibre 4g • protein 11g • salt 0.75g

Shoot director LAURIIE NEWMAN | Food stylist ROSIE REYNOLDS | Stylist WEI TANG

1kg mixed dried fruit 1 lemon, zested and juiced 150ml sherry, plus 3 tbsp 250g butter 200g light muscovado sugar 150g plain flour 75g ground almonds ½ tsp baking powder 2 tsp mixed spice 75g whole almonds 40g crystallised ginger, roughly chopped (optional) 4 eggs, beaten To decorate (optional) 2 tbsp smooth apricot jam 20cm marzipan disc (about 1 /2cm thick) 20cm fondant icing disc (about 1 /2cm thick), plus cut-out fondant stars or other festive shapes bow

1 Put the dried fruit in a large pan with the lemon zest and juice, the 150ml sherry, butter and sugar. Bring to a simmer over a mediumlow heat and cook for 8 mins. Tip the mixture into a large heatproof bowl to cool for 30 mins-1 hr. 2 Heat the oven to 150C/130C fan/ gas 2. Line the base and sides of a deep 20cm cake tin with a double layer of baking parchment. Stir the flour, ground almonds, baking powder, mixed spice, whole almonds, ginger and eggs into the fruit mixture until well combined. Tip into the tin, level the surface and bake for 2 hrs-2 hrs 30 mins, or until a skewer inserted into the middle comes out with just a few crumbs clinging to it. 3 Remove from the oven, poke all over using a skewer and pour

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