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Christmas is a celebration of our lives. No matter how many years pass, it’s impossible not to think of Granny’s Christmas pudding, or Mum in her dressing gown wrestling with a large buttered bird. Food is at the heart of Christmas: the recipes we inherit; the rituals they accompany, and, of course, that rite of passage when it’s our turn to tackle turkey with all the trimmings for the first time. Whether you’re hosting your first-ever Christmas, or planning a festive menu for the umpteenth time, the Good Housekeeping Christmas Collection 2016 is the ultimate guide to Christmas cooking. Filled with irresistible dishes, why not plan your Christmas menu around our exclusive new recipes: from moreish canapés to sumptuous vegetarian mains and outrageously sinful puds (‘decadent’ doesn’t even come close!)? Or our…

Golden GLOW Create a warm yet elegant dining room with accents of gold, copper and bronze. Incorporate it in your cutlery, baubles or candle holders, and they’ll add extra sparkle when the light hits them. Regal SPLENDOUR Create a table fit for Christmas queens and kings. Dress it with majestic reds, striking glassware, festive foliage, fruit, spices and vibrant flowers. And don’t forget an eye-catching candelabra! White CHRISTMAS Welcome your guests to a stylish and sophisticated table. Set it with simple white tableware, dress with red and white decorations, and highlight the twinkle effect with silver lights. Cool YULE Give Christmas a hip Scanditwist – a pared-down modern interpretation of the classic festive table. Use ribbons and add homely touches that create a simple yet fresh feel.…

YOUR CHRISTMAS COUNTDOWN

OCTOBER Freeze ahead… Kedgeree Fishcakes 105 Pork with Sweet Potato & Orange 106 Spanish Chicken 110 White Chocolate & Berry Three-Tier Cake 139 Peppermint Creams 182 Mini Mince Pies 183 Get ahead… Christmas Pudding 66 Gin & Tea Christmas Cake 135 NOVEMBER Freeze ahead… Beetroot Soup with Salami & Sage 47 Brioche Bread Sauce 64 Cranberry & Ginger Sauce 65 Moroccan Lamb Lasagne 106 Individual Vegetarian Chestnut & Mushroom Pies 109 Italian Ice Cream Cake 113 Chocolate Pear Temptation 164 Get ahead… Chocolate & Fig Salami 176 Easy Chocolate, Cranberry & Apricot Fudge 182 STIR-UP SUNDAY The last Sunday before Advent is the traditional day to make the Christmas pudding (p66). This year, Stir-up Sunday falls on 20 November. Make it a family occasion by calling everyone in to give the mixture a stir and make a Christmas wish. DECEMBER Up to two weeks before Get ahead… Maple Spiced Nuts 29 Snowstorm Cake 136 Up to one week before Get ahead… Rum Butter 69 Triple-Chocolate…

YOUR CHRISTMAS COUNTDOWN

CHRISTMAS LUNCH TIMEPLAN

CHRISTMAS DAY Menu for 8 A selection of canapés or starter of choice from our recipes Honey-Glazed Turkey with Gravy 55 The Crispiest Roast Potatoes Ever 59 Bacon-Wrapped Chipolatas with Bay & Rosemary Leaves 59 Maple Pecan Stuffing Cake 60 Parmesan Parsnips 62 Brussels Sprouts with Lardons & Almonds 62 Maple Butter Carrots 63 Brioche Bread Sauce 64 Cranberry & Ginger Sauce 65 Christmas Pudding 66 Fresh Vanilla Custard 69 TIMEPLAN ✶ To serve your turkey and all the trimmings at 3pm. Based on space provided by a double oven. Up to a day ahead ✶ Stuff turkey, cover with foil and chill ✶ Prepare Maple Pecan Stuffing Cake ✶ Prepare maple butter (step 2) for Maple Butter Carrots ✶ Make Brioche Bread Sauce (to end of step 3) ✶ Make Cranberry & Ginger Sauce ✶ Make Fresh Vanilla Custard About 9.30am ✶ Take turkey out of fridge and allow to come up to…

CHRISTMAS LUNCH TIMEPLAN

(see page 25) A party-time classic – and so easy! HANDS-ON TIME 10MIN. COOKING TIME ABOUT 5MIN. MAKES 16 ✶✶ 150g (5oz) ready-roasted salmon flakes, plus extra to garnish ✶✶4tbsp crème fraîche ✶✶Finely grated zest of 1 lemon ✶✶ 1tbsp chopped fresh dill, plus extra sprigs to garnish ✶✶2tsp hot horseradish sauce ✶✶ 16 blinis 1 In a medium bowl, mix together the salmon flakes, crème fraîche, lemon zest, dill and horseradish sauce. Check the seasoning. Cover and chill until needed. 2 Heat the blinis according to the pack instructions. Top with the salmon mixture and garnish with a couple of salmon flakes, dill sprigs and some freshly ground black pepper. Serve. GET AHEADPrepare to end of step 1 up to 1 day ahead. Cover with clingfilm and chill. Complete recipe up to 30min ahead.…

MIXED PINWHEELS

HANDS-ON TIME 25MIN, PLUS COOLING AND CHILLING. COOKING TIME ABOUT 20MIN. MAKES ABOUT 40 ✶✶ 100g (31/2oz) roasted red peppers, from a jar ✶✶Flour, to dust ✶✶500g pack puff pastry ✶✶75g (3oz) soft goat’s cheese, at room temperature ✶✶2 thyme sprigs, leaves picked ✶✶ 100g (31/2oz) black olive tapenade ✶✶ 1 egg, beaten 1 Dry red peppers thoroughly with kitchen paper, then whiz them to a purée in a food processor. 2 Lightly dust a work surface with flour. Halve the pastry and roll out one of the halves into a 20.5cm x 25.5cm (8in x 10in) rectangle. If not already soft, beat the goat’s cheese to soften, then spread over the rolled-out pastry. Next, spread over the red pepper purée and sprinkle over the thyme leaves. Season with freshly ground black pepper. 3 Starting from one of the long…

MIXED PINWHEELS

SPICY CRAB MINI FILO TRIANGLES

Delicious served with a dipping sauce of soy, spring onions, chilli and ginger. HANDS-ON TIME 30MIN, PLUS COOLING. COOKING TIME ABOUT 20MIN. MAKES ABOUT 20 ✶✶Melted butter, to grease and brush ✶✶ 150g (5oz) white crabmeat, fresh or tinned ✶✶4 spring onions, trimmed and finely chopped, plus extra to garnish ✶✶ 1 red chilli, deseeded and finely chopped ✶✶ 5cm (2in) piece fresh root ginger, finely grated ✶✶Finely grated zest and juice of 1 lime ✶✶4 sheets filo pastry 1 Preheat the oven to 200°C (180°C fan) mark 6 and lightly grease 2 large baking trays. To make the filling, in a medium bowl mix together crabmeat, spring onions, chilli, ginger, lime zest and juice, and some seasoning. Set aside. 2 Lay 1 sheet of filo on a board, with a long edge facing you, and cut vertically into strips, roughly 7.5cm…

SPICY CRAB MINI FILO TRIANGLES

MAPLE SPICED NUTS

HANDS-ON TIME 5MIN, PLUS COOLING. COOKING TIME ABOUT 15MIN. SERVES 12 ✶✶ 1tbsp sunflower oil ✶✶2tsp English mustard powder ✶✶2tsp garam masala ✶✶ 1tsp mild chilli powder ✶✶250g (9oz) mixed unsalted nuts ✶✶ 100g (31/2oz) macadamia nuts ✶✶2tbsp maple syrup 1 Preheat the oven to 200°C (180°C fan) mark 6. Pour the oil into a large roasting tin and heat in the oven for 5min. 2 Meanwhile, in a small bowl, mix together the mustard powder, garam masala, chilli powder, some freshly ground black pepper and 1tsp salt. 3 Add all the nuts to the hot oil. Sprinkle over the spice mix and drizzle with maple syrup. Mix to coat. Roast for 10min until golden, tossing halfway. 4 Empty nuts on to a baking tray and leave to cool completely before serving. GET AHEADOnce cool, store in an airtight container for up to…

CHORIZO, CHICKEN & MANCHEGO BITES

HANDS-ON TIME 25MIN. COOKING TIME 15MIN. MAKES 16 ✶✶ 1tbsp olive oil ✶✶2 skinless chicken breasts, each cut into 8 bite-sized pieces ✶✶ 100g (31/2oz) chorizo ring, sliced into 16 rounds ✶✶ 16 caperberries ✶✶ 100g (31/2oz) manchego cheese, cut into 16 bite-sized pieces YOU’LL ALSO NEED ✶✶ 16 wooden cocktail sticks 1 Preheat the oven to 190°C (170°C fan) mark 5. 2 Heat the olive oil in a large frying pan over a medium-high heat. Fry the chicken pieces for 5-7min until golden and cooked through. Set aside on a plate. 3 Carefully wipe the pan with kitchen paper. Add the chorizo to the pan and fry for a few minutes, turning occasionally, until golden. Set aside on kitchen paper to drain. 4 On to each skewer, thread a caperberry and a piece each of cheese, chicken and chorizo. Place skewers…

CHORIZO, CHICKEN & MANCHEGO BITES

PASTRAMI ON RYE

HANDS-ON TIME 10MIN. MAKES 12 ✶✶2 slices pumpernickel bread ✶✶ 3tbsp mayonnaise ✶✶ 1tsp wholegrain mustard ✶✶2 slices pastrami ✶✶Sliced cornichons, to garnish 1 Use a 4cm (11/2in) round pastry cutter to stamp out 12 circles from the pumpernickel bread slices. Next, in a small bowl, mix together the mayonnaise, mustard and some seasoning. 2 Cut each pastrami slice into 6 equal pieces. Spread or pipe the mustard mayonnaise on to the pumpernickel rounds and top with a folded piece of pastrami. Top with cornichon slices and a fresh grinding of black pepper, and serve. GET AHEADAssemble up to 1hr ahead. Loosely cover with clingfilm and chill. Allow to come up to room temperature before serving.…

PASTRAMI ON RYE

CHEESE & PINEAPPLE WEDGES

HANDS-ON TIME 20MIN. MAKES 30-36 ✶✶ 100g (31/2oz) mature Cheddar, coarsely grated ✶✶ 100g (31/2oz) Lancashire cheese, coarsely grated ✶✶4 spring onions, trimmed and finely chopped ✶✶1/4tsp Dijon mustard ✶✶2-3tbsp mayonnaise ✶✶ 1 ripe medium pineapple ✶✶Chives, snipped to garnish 1 In a medium bowl, gently mix together the cheeses, spring onions, mustard and enough mayonnaise to bind the mixture. Check the seasoning, then cover and chill until ready to use. 2 Slice off the top and bottom of the pineapple and discard. With the skin still on, slice the pineapple into 2cm (3/4in) thick circles – you should have 5-6. Cut each circle into 6 wedges. 3 Spoon 1tsp cheese mixture on to each pineapple wedge and garnish with chives. Serve. GET AHEADMake cheese mixture up to 2 days ahead. Cover and chill. Prepare pineapple wedges up to 1 day…

CHEESE & PINEAPPLE WEDGES

HANDS-ON TIME 30MIN, PLUS COOLING. COOKING TIME ABOUT 30MIN. MAKES 16 ✶✶ 1 duck breast ✶✶1/2tsp Chinese five-spice powder ✶✶2 large flour tortilla wraps ✶✶2tbsp plum sauce, plus extra to serve ✶✶1/2 cucumber, cut into matchsticks ✶✶ 3 spring onions, trimmed and thinly sliced ✶✶ 16 long chives, to tie, or cocktail sticks, to secure 1 Preheat the oven to 190°C (170°C fan) mark 5. Dry the duck skin with kitchen paper. With a sharp knife, slice the fat into a criss-cross pattern (making sure not to cut into the meat). Rub the Chinese five-spice powder into the skin. 2 Heat a frying pan over a low-medium heat and add the duck, skin-side down. Fry gently for 10-15min, emptying excess fat into a heatproof bowl, as needed (keep fat for roasting at a later date or discard suitably). You are…

PRAWN COCKTAIL CUPS

HANDS-ON TIME 10MIN. MAKES 15 ✶✶ 30 cooked and peeled king prawns ✶✶ 15 small Little Gem lettuce leaves ✶✶7½tbsp seafood sauce ✶✶Fresh coriander leaves, to garnish 1 Place 2 prawns in each lettuce cup and spoon 11/2tsp seafood dressing over each. Garnish with freshly ground black pepper and coriander leaves and serve. GET AHEADAssemble up to 30min ahead. Cover and chill.…

PRAWN COCKTAIL CUPS

CHEESE & POPPY SEED STRAWS

HANDS-ON TIME 25MIN, PLUS COOLING AND CHILLING. COOKING TIME 20MIN. MAKES 24 ✶✶Oil, to grease ✶✶Flour, to dust ✶✶500g pack puff pastry ✶✶ 125g (4oz) mature Cheddar, grated ✶✶ 1 egg, beaten ✶✶Poppy or sesame seeds, to sprinkle 1 Preheat the oven to 200°C (180°C fan) mark 6. Lightly grease 2 large baking sheets. 2 Lightly flour a work surface and roll out the pastry to a rough 30.5cm x 40.5cm (12in x 16in) rectangle. Sprinkle two-thirds of the Cheddar over one side of the pastry. Fold pastry in half and roll briefly to stick the layers together. Re-roll pastry into a 30.5cm x 40.5cm (12in x 16in) rectangle. Trim edges to neaten, then slice into quarters to make 4 smaller rectangles. 3 Cut each rectangle horizontally into 6 strips. Working with 1 strip at a time, brush it…

CHEESE & POPPY SEED STRAWS

APPLE & GINGER TWIST

HANDS-ON TIME 5MIN. MAKES AROUND 2 LITRE (3½ PINT) – ENOUGH FOR 10 IN a large jug, mix together 1 litre (1¾ pint) clear apple juice, 1.1 litre (2 pint) ginger beer (see GH Tip, below) and juice of 3 limes. Mix together ½tsp each cinnamon and freshly grated nutmeg in a small bowl. When ready to serve, pour the mixture into each glass, top with a pinch of spice, then add a sprig of fresh mint, a slice of lime and ice cubes. GH TIPFor an alcoholic version, replace 150ml (5fl oz) of ginger beer with ginger wine.…

APPLE & GINGER TWIST

MULLED CRANBERRY & RASPBERRY PUNCH

HANDS-ON TIME 15MIN. MAKES 10 POUR 2 litre (3½ pint) cranberry juice into a large pan. Add 1 cinnamon stick, 10 whole cloves, 2.5cm (1in) piece roughly chopped fresh root ginger and 40g (1½oz) golden caster sugar. Add most of 200g (7oz) raspberries to the pan, reserving the remainder. Halve 1 orange and add both halves to the pan. Heat gently and stir to dissolve the sugar, then simmer for 5min or until the raspberries are soft. Strain through a fine sieve, pressing the fruit gently with the back of a spoon to extract the juice. Return the liquid to the pan to warm through. Ladle the punch into glasses. Garnish with reserved raspberries and orange wedges.…

MULLED CRANBERRY & RASPBERRY PUNCH

EARL GREY-CURED SALMON WITH HOLLANDAISE

HANDS-ON TIME 20MIN, PLUS 2 DAYS CURING. COOKING TIME ABOUT 10MIN. SERVES 8 For the salmon ✶✶ 150g (5oz) fine salt ✶✶75g (3oz) caster sugar ✶✶40g (11/2oz) loose leaf Earl Grey tea ✶✶Finely grated zest and juice of 1 orange ✶✶650g (1lb 7oz) piece salmon, skin on For the hollandaise ✶✶ 1tbsp loose leaf Earl Grey tea ✶✶2tbsp white wine vinegar ✶✶6 black peppercorns ✶✶4 large egg yolks ✶✶250g (9oz) unsalted butter, chopped ✶✶Juice of 1/2 lemon 1 Line a roasting tin that will hold the salmon with a double layer of clingfilm, leaving the excess hanging over the sides. To make the cure, in a medium bowl mix together the salt, sugar, tea, orange zest and juice. 2 Sprinkle half the cure over the base of the lined tin, then lay the salmon on top (skin-side down). Sprinkle over the remaining cure, then wrap the…

EARL GREY-CURED SALMON WITH HOLLANDAISE

CHRISTMAS WREATH SALAD

HANDS-ON TIME 15MIN. COOKING TIME ABOUT 5MIN. SERVES 6 ✶✶75g (3oz) walnut pieces ✶✶ 130g bag mixed green salad leaves ✶✶ 3 pears, peeled, cored and sliced ✶✶250g (9oz) blue cheese, crumbled ✶✶ 50g (2oz) pomegranate seeds ✶✶Baguette, to serve, optional FOR THE DRESSING ✶✶ 3tbsp white wine vinegar ✶✶ 1tbsp runny honey ✶✶ 1tsp wholegrain mustard ✶✶2tbsp olive oil 1 Heat a large frying pan, then add the walnut pieces. Toast for 3-5min, shaking the pan often, or until the walnuts smell toasted. Tip into a bowl and set aside to cool. 2 In a small serving bowl, whisk together the dressing ingredients with some salt and freshly ground black pepper. Set aside. 3 On a large board or platter, arrange the salad leaves in a round wreath shape. Add the pear slices and blue cheese. Scatter over the pomegranate seeds and the cooled…

CHRISTMAS WREATH SALAD

BEETROOT SOUP WITH SALAMI & SAGE

HANDS-ON TIME 15MIN. COOKING TIME AROUND 1HR 10MIN. SERVES 6 ✶✶2½tbsp olive oil ✶✶ 1 medium onion, chopped ✶✶ 1 leek, sliced ✶✶ 1 carrot, chopped ✶✶ 1 celery stick, chopped ✶✶450g (1lb) raw beetroot, cubed ✶✶ 1 large potato, cubed ✶✶ 1tbsp tomato purée ✶✶ 1.4 litre (2½ pint) hot beef or vegetable stock ✶✶ 12 pieces thinly sliced salami ✶✶About 15g (½oz) fresh sage leaves ✶✶ 150ml (5fl oz) soured cream 1 Heat 2tbsp oil in a pan and gently fry the onion, leek, carrot and celery for 20min. Stir in the beetroot, potato and tomato purée. Fry for 2min more. Add the stock and bring to the boil, then cover and simmer for 30–35min until the beetroot is tender. Cool, then whiz in batches in a food processor. 2 Fry the salami in the remaining oil for 1-2min until crisp. Add…

BEETROOT SOUP WITH SALAMI & SAGE

CHICKEN LIVER & THYME PARFAITS

HANDS-ON TIME 30MIN, PLUS CHILLING. COOKING TIME ABOUT 30MIN. SERVES 6 ✶✶200g (7oz) butter, softened ✶✶ 1 onion, finely chopped ✶✶800g (1lb 12oz) chicken livers ✶✶2tbsp brandy ✶✶¾tbsp thyme leaves, plus extra to garnish 1 Melt 1tbsp butter in a frying pan. Gently cook the onion, covered, for 20min until soft and translucent. Meanwhile, trim and discard any green bits or sinews from the livers. 2 Put the cooked onion into a food processor. Return the pan to a medium-high heat and add half the livers. Cook for 4min, turning once. Add the cooked livers to the processor. Return the pan to the heat and cook the remaining livers, adding the brandy and thyme for final 30sec of cooking. Scrape the pan contents into the processor, with 75g (3oz) butter, plus seasoning. Whiz until smooth. 3 Push the mixture…

CHICKEN LIVER & THYME PARFAITS

HONEY-GLAZED TURKEY WITH GRAVY

HANDS-ON TIME 30MIN, PLUS COMING UP TO ROOM TEMPERATURE AND RESTING. COOKING TIME ABOUT 3½HR. SERVES 8, WITH LEFTOVERS ✶✶5.4kg (12lb) free-range turkey ✶✶ 1 quantity Maple Pecan Stuffing (see page 60; to end of step 2) ✶✶2 lemons, skin on, sliced ✶✶2 onions, skin on, sliced ✶✶20g pack fresh sage, plus extra, optional, to garnish ✶✶2tbsp olive oil FOR THE GLAZE ✶✶50g (2oz) butter, melted ✶✶2tbsp runny honey ✶✶ 1tbsp Dijon mustard FOR THE GRAVY ✶✶25g (1oz) plain flour ✶✶400ml (14fl oz) chicken stock ✶✶2tbsp whisky ✶✶2tbsp runny honey 1 Remove the turkey from the fridge 1hr before cooking to let it come up to room temperature. 2 Preheat the oven to 190°C (170°C fan) mark 5. Put the turkey breast-side up on a board and use tweezers to pluck out any stray feathers. Pat dry with kitchen paper. Lift up the neck flap and use…

HONEY-GLAZED TURKEY WITH GRAVY

ROASTED TURKEY BREAST, THYME CARROTS & SPEEDY GRAVY

HANDS-ON TIME 30MIN, PLUS RESTING. COOKING TIME ABOUT 1½HR. SERVES 6 ✶✶ 1.2kg (2lb 11oz) turkey breast ✶✶ 300g (11oz) bought sage and onion stuffing ✶✶40g (1½oz) butter ✶✶Thyme sprigs, leaves picked, plus extra to garnish ✶✶250g pack streaky bacon ✶✶500g pack Chantenay carrots ✶✶2tbsp cornflour ✶✶500ml tub fresh chicken stock you will also need ✶✶String 1 Put the turkey breast skin-side down on a chopping board. Make a rough 7.5cm (3in) horizontal cut in 1 side of the breast (cut to the middle of the breast). Then use your fingers to work the cut into a rough 2.5cm (1in) wide pocket, running through most of the length of the breast. 2 Push as much stuffing as you can into the pocket. Turn the breast skin-side up and spread with butter. Season, then press some thyme leaves into the butter. Wrap…

ROASTED TURKEY BREAST, THYME CARROTS & SPEEDY GRAVY

GLAZED TURKEY CROWN

HANDS-ON TIME 15MIN, PLUS RESTING. COOKING TIME AROUND 2HR. SERVES 8 ✶✶8 rashers smoked streaky bacon ✶✶ 1.9kg (4lb 3½oz) turkey crown ✶✶50g (2oz) butter, softened ✶✶5 tarragon sprigs ✶✶200ml (7fl oz) hot chicken stock ✶✶ 1tbsp wholegrain mustard ✶✶ 1tbsp runny honey 1 Preheat the oven to 190°C (170°C fan) mark 5. Lay a bacon rasher on a board and run the blunt side of a knife across the length of the rasher a few times to stretch it. Repeat with the other rashers. 2 Weigh the turkey and work out the cooking time: allow 20min per kg (2lb 3½oz) plus 1hr 10min – or follow the pack instructions. Put into a roasting tin just large enough to hold the crown. Rub with butter, top with the tarragon and season. 3 Lay a rasher of bacon along the left-hand side…

GLAZED TURKEY CROWN

THE CRISPIEST ROAST POTATOES EVER

HANDS-ON TIME 20MIN. COOKING TIME ABOUT 1¼HR. SERVES 8 ✶✶ 1.8kg (4lb) floury potatoes (preferably King Edward), peeled and cut into large, even-sized chunks ✶✶4tbsp each goose fat and beef dripping (or use 8tbsp of one) ✶✶4tbsp dried breadcrumbs ✶✶6 fat garlic cloves, unpeeled ✶✶Large pinch of ground paprika 1 Preheat the oven to 190°C (170°C fan) mark 5. Put the potatoes in a pan of cold, salted water and bring to the boil. Cook for 5min. Drain well, return to the pan, put on the lid, hold securely and shake the potatoes to roughen up the surfaces a little. 2 Put the goose fat and beef dripping into a large roasting tin and put in the oven to heat up for 10min. Add the hot potatoes, breadcrumbs, garlic and paprika, then season well. Carefully toss the…

THE CRISPIEST ROAST POTATOES EVER

CHESTNUT & BUTTERNUT SQUASH STUFFING

HANDS-ON TIME 15MIN, PLUS COOLING AND OVERNIGHT CHILLING. COOKING TIME ABOUT 50MIN. SERVES 8 ✶✶ 1 tbsp olive oil ✶✶ 15g (½oz) butter, plus extra to grease ✶✶ 1 onion, finely chopped ✶✶ 1 small butternut squash, finely chopped ✶✶2 rosemary sprigs, leaves picked and finely chopped ✶✶2 celery sticks, finely chopped ✶✶ 1 firm pear, finely chopped ✶✶200g (7oz) peeled and cooked (or vacuumpacked) chestnuts, roughly chopped ✶✶2 slices, about 100g (3½oz), walnut bread, cut into small pieces 1 Heat the oil and butter in a large pan and gently fry the onion for 10min. Add the squash and rosemary and continue to cook for another 5min or until everything is tender and golden. Add the celery and pear and cook for 1–2min. 2 Add the chestnuts, bread and some seasoning and mix everything together. Leave to cool, then cover…

BACON-WRAPPED CHIPOLATAS WITH BAY & ROSEMARY LEAVES

HANDS-ON TIME 5MIN. COOKING TIME 40MIN. SERVES 6-8 ✶✶20 pork chipolatas ✶✶Mix of about 10 each small rosemary sprigs and small bay leaves ✶✶ 10 streaky bacon rashers, halved widthways ✶✶Drizzle of olive oil 1 Preheat the oven to 190°C (170°C fan) mark 5. Top each chipolata with a rosemary sprig or bay leaf, then wrap each one in a bacon strip. 2 Sit in a roasting tin. Drizzle over the oil. Roast in the oven for 40min, until golden. Transfer to a serving dish. GH TIPRoast the chipolatas with the turkey for the last 40min of cooking.…

MAPLE PECAN STUFFING CAKE

HANDS-ON TIME 30MIN, PLUS COOLING. COOKING TIME ABOUT 1HR 10MIN. SERVES 8 ✶✶ 1tbsp olive oil ✶✶ 1 onion, finely chopped ✶✶2 celery sticks, finely chopped ✶✶450g pack sausagemeat ✶✶2tbsp maple syrup, plus extra to brush ✶✶50g (2oz) pecans, roughly chopped ✶✶50g (2oz) dried cranberries ✶✶50g (2oz) fresh white breadcrumbs ✶✶ 1 medium egg, lightly beaten ✶✶Large handful of fresh parsley, roughly chopped, plus extra to garnish ✶✶8 rashers smoked streaky bacon 1 Heat the oil in a medium frying pan and gently fry the onion and celery for 10min until softened. Tip into a large bowl and leave to cool. 2 Add the sausagemeat, maple syrup, pecans, cranberries, breadcrumbs, egg, parsley and some seasoning to the cooled onion mixture. Mix to combine (using your hands is easiest). 3 Preheat the oven to 190°C (170°C fan) mark 5. Stretch each bacon rasher gently lengthways…

MAPLE PECAN STUFFING CAKE

PARMESAN PARSNIPS

HANDS-ON TIME 15MIN, PLUS DRYING. COOKING TIME ABOUT 1HR 10MIN. SERVES 8 ✶✶ 1.2kg (2lb 11oz) medium parsnips, cut into quarters lengthways ✶✶ 50g (2oz) plain flour ✶✶ 50g (2oz) Parmesan, grated ✶✶ 3tbsp olive oil 1 Preheat the oven to 190°C (170°C fan) mark 5. Bring a large pan of salted water to the boil, add the parsnips and cook for 3min. 2 Drain and leave the parsnips in the colander to steam dry for 10min. When dry, tip into a large bowl and toss through the flour, Parmesan and plenty of seasoning. 3 Put the olive oil into a large roasting tin and add the coated parsnips (discarding any dry mix). Roast for 45min-1hr, turning occasionally, until tender and golden. Transfer to a warmed serving plate and serve. GET AHEADPrepare the parsnips to end of step…

BRUSSELS SPROUTS WITH LARDONS & ALMONDS

HANDS-ON TIME 10MIN. COOKING TIME ABOUT 10MIN. SERVES 8 ✶✶ 1kg (2lb 3½oz) Brussels sprouts ✶✶ 15g (½oz) butter ✶✶200g (7oz) smoked bacon lardons ✶✶25g (1oz) flaked almonds ✶✶ 1tbsp chopped chives, optional 1 Bring a large pan of salted water to the boil. Add the sprouts and boil for 3-5min until just tender. 2 Meanwhile, melt the butter in a small frying pan and fry the lardons for 3min until golden. Add the almonds and fry for 1min until toasted. 3 Drain the sprouts well and empty into a warmed serving bowl. Toss through the lardon mixture and season. Garnish with chives, if using, and serve. GH TIPFor chestnut lovers, just before serving, toss through a handful of them, cooked, peeled and roughly chopped.…

BRUSSELS SPROUTS WITH LARDONS & ALMONDS

MAPLE BUTTER CARROTS

HANDS-ON TIME 15MIN. COOKING TIME ABOUT 10MIN. SERVES 8 ✶✶800g (1lb 12oz) carrots, cut into batons, or 600g (1lb 5oz) ready-prepared carrot batons ✶✶40g (1½oz) butter, softened ✶✶2tbsp maple syrup ✶✶40g (1½oz) pecans, roughly chopped ✶✶Small handful of fresh parsley, chopped 1 Bring a large pan of water to the boil. Add the carrots and boil for 5min or until just tender. 2 Meanwhile, in a small bowl, mix together the butter, maple syrup, pecans, parsley and lots of seasoning. 3 Drain the carrots and leave to steam dry in the colander for a few minutes. When dry, tip them into a warmed serving dish, dot over the maple butter and serve. GET AHEADPrepare the maple butter as in step 2 up to 3 days ahead. Cover and chill. Cut the carrots into batons up to 6hr ahead. Put…

BRIOCHE BREAD SAUCE

Using brioche crumbs adds a decadent richness to this sauce. HANDS-ON TIME 10MIN, PLUS INFUSING. COOKING TIME ABOUT 10MIN. SERVES 8 ✶✶600ml (1 pint) whole milk ✶✶6 whole cloves ✶✶2 bay leaves ✶✶225g (8oz) brioche loaf or buns ✶✶½tsp ground nutmeg, plus extra to garnish 1 Heat the milk, cloves and bay leaves in a medium pan until the liquid is scalding hot (there should be small bubbles around the side of the pan). Take the pan off the heat and set aside to infuse for 15min. 2 Meanwhile, whiz the brioche to crumbs in a food processor. 3 Lift the bay leaves and cloves out of the milk pan and discard. Return the pan to a gentle heat and stir in the crumbs, nutmeg and plenty of seasoning. Bring up to the boil and simmer for 1-2min until…

BRIOCHE BREAD SAUCE

PROPER TURKEY GRAVY

HANDS-ON TIME 5MIN. COOKING TIME 25MIN. SERVES 8 ✶✶The juices in the tin reserved after roasting the turkey ✶✶ 1tbsp plain flour ✶✶200ml (7fl oz) light, fruity red wine ✶✶About 1.1 litre (2 pint) hot chicken or turkey stock (see recipe, below) ✶✶¼ lemon 1 Spoon off all but 2tbsp fat from the turkey roasting tin, leaving behind all the dark juices. Put the roasting tin on the hob over a low heat. 2 Sprinkle the flour into the roasting tin and stir into the juices. Cook for 2-3min, stirring constantly, to make a paste. 3 Gradually pour in the red wine, stirring all the time, then slowly add the hot stock. Bring the gravy to the boil, then simmer for 15-20min until it has thickened and become syrupy. Strain gravy into a warm jug, then season and…

CRANBERRY & GINGER SAUCE

HANDS-ON TIME 10MIN, PLUS COOLING. COOKING TIME ABOUT 30MIN. SERVES 8 ✶✶ 350g (12oz) fresh cranberries ✶✶ 125g (4oz) soft light brown sugar ✶✶50ml (2fl oz) port ✶✶Finely grated zest and juice of 1 orange ✶✶ 1 small cinnamon stick ✶✶ 1 small slice of fresh root ginger 1 Put all the ingredients into a pan and slowly bring to the boil. Simmer, uncovered, stirring occasionally, for 30min until the cranberries are softened. 2 Remove the cinnamon stick and ginger. Spoon the sauce into a bowl and leave to cool – it will thicken slightly on standing. Serve at room temperature. GET AHEADMake the sauce up to 1 month ahead and freeze in an airtight container. To serve, thaw overnight at cool room temperature. Alternatively, make up to 1 week ahead and store, covered, in the fridge. Remove from…

The big finish!

CHRISTMAS PUDDING This pudding can be eaten immediately after it’s made, or kept for up to 2 months. It is best when matured, but either way will make a grand entrance if you bring it flaming to the table! HANDS-ON TIME 30MIN, PLUS OVERNIGHT SOAKING (AND COOLING). COOKING TIME ABOUT 41/2HR. SERVES 8 FOR THE PUDDING ✶✶250g (9oz) sultanas ✶✶75g (3oz) each dried apricots, dates (stoned) and figs, all chopped ✶✶225ml (8fl oz) pear cider ✶✶Finely grated zest of 1 lemon ✶✶Butter, to grease ✶✶75g (3oz) vegetarian suet ✶✶ 100g (31/2oz) soft light brown sugar ✶✶2tsp each ground cinnamon and ground ginger ✶✶75g (3oz) plain flour ✶✶50g (2oz) fresh white breadcrumbs ✶✶ 1 large egg ✶✶ 1 pear, coarsely grated (skin on) ✶✶40g (11/2oz) stem ginger (about 2 balls), coarsely grated FOR THE TOPPING ✶✶ 1 pear, peeled and cut into 1cm (1/2in) pieces ✶✶20g (3/4oz) stem ginger (about…

The big finish!

FRESH VANILLA CUSTARD

HANDS-ON TIME 20MIN, PLUS COOLING. COOKING TIME ABOUT 10MIN. SERVES 8 ✶✶600ml (1 pint) full-fat milk ✶✶ 1 vanilla pod or 1tbsp vanilla extract ✶✶6 large egg yolks ✶✶2tbsp golden caster sugar ✶✶2tbsp cornflour 1 Pour the milk into a pan. Cut a slit down the length of the vanilla pod and add to the milk or pour in the vanilla extract. Bring to the boil. Turn off the heat and leave to cool for 5min. 2 Put the egg yolks, sugar and cornflour into a bowl and whisk together. Gradually whisk in the warm milk, leaving the vanilla pod behind. 3 Return the custard to a clean pan. Heat gently, whisking continuously, for 2-3min or until the mixture thickens (it will need to bubble) – it should just coat the back of a wooden spoon. Serve immediately. GET…

LUSCIOUS AMARETTO SAUCE

If you’re nervous about making custard, then try this silky cream instead. HANDS-ON TIME 5MIN. COOKING TIME 5MIN. SERVES 6 ✶✶ 3tbsp cornflour ✶✶400ml (14fl oz) whole milk ✶✶40g (1½oz) caster sugar ✶✶ 1tsp vanilla extract ✶✶2tbsp amaretto liqueur ✶✶ 100ml (3½fl oz) double cream 1 Put the cornflour into a small bowl with 3tbsp milk and mix well. Pour the remaining milk into a pan and add the sugar and the cornflour mixture. Bring to the boil, whisking constantly, and heat until the sauce thickens. 2 Take off the heat and stir in the vanilla extract, amaretto liqueur and cream. Serve immediately or leave to cool to room temperature – put a circle of greaseproof paper on to the surface of the sauce to stop a skin forming. GET AHEADComplete recipe up to 2 days ahead. Leave to cool,…

It’s the season to celebrate

The Festive Gathering CHAMPAGNE WAITROSE BRUT NV Waitrose, £18.99 One of the least expensive of the supermarket’s own-label non-vintages, this has a far higher quality than you’d expect for a couple of £10 notes. It’s made with a good percentage of black grapes (Pinot Noir and Pinot Meunier), and has a creamy feel on the palate. Good as an apéritif, and as a partner for canapés or smoked salmon. VEUVE MONSIGNY BRUT NV Aldi, £12.99 Year in, year out, Aldi’s star Monsigny shines brightly as perhaps the best ultralow-price Champagne in the UK. I’ve recommended it more times than I can remember for its instant appeal. A gorgeous apéritif. Watch online for lower prices when you buy a case of six, which can bring the per-bottle spend down to the level of superior Prosecco. LES PIONNIERS 2006 Co-Op, £24.99 This…

It’s the season to celebrate

FOOLPROOF turkey GUIDE

What size will I need? See our handy chart below. How long to thaw? It is best to thaw a frozen turkey in a fridge (at a temperature of 4°C), allowing 8-12hr per kg (2lb 3½oz). Alternatively, defrost in a cool room (10°C-15°C) and allow 3-4hr per kg (2lb 3½oz). After thawing, remove all the packaging, then take out the giblets and store separately. Store the turkey, lightly covered, on a deep plate or dish towards the bottom of the fridge. Cook within 24hr. Do not refreeze your defrosted turkey. It sounds obvious, but remember to check that your chosen size of turkey will fit in your oven GET THE TIMING RIGHT: THAWING & COOKING Calculated for an oven temperature of 190°C (170°C fan) mark 5. Allow 30–35min per kg (2lb 3½oz). ✶To stuff your bird Just before…

FOOLPROOF turkey GUIDE

ROAST RIB OF BEEF & YORKSHIRE PUDDINGS

HANDS-ON TIME 20MIN, PLUS RESTING. COOKING TIME ABOUT 2½HR. SERVES 6 WITH PLENTY OF LEFTOVERS FOR THE BEEF ✶✶ 3kg (6½lb) rib of beef ✶✶Dijon mustard ✶✶ 3 fresh bay leaves ✶✶2 thyme sprigs FOR THE YORKSHIRE PUDDINGS ✶✶ 125g (4oz) plain flour ✶✶ 300ml (½ pint) milk ✶✶2 medium eggs ✶✶6tsp fat from the beef roasting tin FOR THE GRAVY ✶✶ 1tbsp plain flour ✶✶200ml (7fl oz) red wine ✶✶200ml (7fl oz) hot beef stock ✶✶ 1tsp redcurrant jelly 1 Preheat the oven to 220°C (200°C fan) mark 7. Put the beef on a board and use a knife to spread a little mustard over the meat (not the fat). Season well. 2 Put the bay leaves and thyme sprigs in a large roasting tin, sit the beef on top, then add 300ml (½ pint) water. Roast for 20min. 3 Reduce the oven temperature to 170°C (150°C…

ROAST RIB OF BEEF & YORKSHIRE PUDDINGS

BEEF & VENISON PIE

HANDS-ON TIME 35MIN, PLUS COOLING AND CHILLING. COOKING TIME ABOUT 3¼HR. SERVES 8 ✶✶ 1tbsp olive oil ✶✶2 red onions, finely chopped ✶✶ 3 garlic cloves, crushed ✶✶ 150g (5oz) smoked lardons ✶✶250g pack chestnut mushrooms, roughly chopped ✶✶50g (2oz) plain flour, plus extra to dust ✶✶500ml (17fl oz) beef stock ✶✶500g (1lb 2oz) braising steak, cut into 2.5cm (1in) pieces ✶✶500g (1lb 2oz) venison for braising, cut into 2.5cm (1in) pieces ✶✶ 300ml (1/2 pint) red wine ✶✶ 3 rosemary sprigs ✶✶4 thyme sprigs ✶✶750g (1lb 101/2oz) shortcrust pastry ✶✶ 1 medium egg, beaten, to glaze 1 Preheat the oven to 180° (160°C fan) mark 4. Heat the oil in a large flameproof casserole dish that has a lid, and gently fry the onions for 10min to soften. Stir in the garlic, lardons and mushrooms, and continue cooking until the mushrooms are beginning to…

BEEF & VENISON PIE

GOOSE WITH ROASTED APPLES & ONIONS

HANDS-ON TIME 30MIN, PLUS RESTING. COOKING TIME ABOUT 3¼HR. SERVES 8 FOR THE GOOSE ✶✶5kg (11lb 2oz) oven-ready goose ✶✶6 small red onions ✶✶7 small red eating apples ✶✶Small bunch of fresh sage ✶✶Small bunch of fresh rosemary ✶✶ 1 fresh bay leaf FOR THE STOCK ✶✶Giblets, removed from the goose ✶✶ 1 carrot, chopped ✶✶ 1 celery stalk, chopped ✶✶ 1 onion, quartered ✶✶Bouquet garni (made from 1 bay leaf, 1 thyme sprig and 1 parsley sprig) ✶✶6 black peppercorns FOR THE GRAVY ✶✶ 30g packet Madeira Wine Gravy Mix ✶✶ 300ml (½ pint) red wine ✶✶200ml (7fl oz) giblet stock 1 Preheat the oven to 230°C (210°C fan) mark 8. Wash the goose and pat dry with kitchen paper. Cut 1 onion and 2 apples into quarters and put into the cavity of the goose with half the sage, half the rosemary, the bay leaf and some…

GOOSE WITH ROASTED APPLES & ONIONS

GUINNESS-BAKED HAM

HANDS-ON TIME 15MIN, PLUS OVERNIGHT SOAKING AND STANDING. COOKING TIME ABOUT 4HR. SERVES 8 WITH PLENTY OF LEFTOVERS ✶✶ 3.6kg (8lb) gammon joint on the bone ✶✶ 1 medium onion, quartered ✶✶ 1 small carrot, roughly chopped ✶✶ 1 celery stick, cut into large chunks ✶✶2 fresh bay leaves ✶✶ 10 black peppercorns ✶✶About 40 whole cloves ✶✶ 175g (6oz) molasses sugar ✶✶ 330ml bottle Guinness 1 To reduce the saltiness of the gammon, soak it in cold water overnight. Weigh the drained gammon to calculate the cooking time – allow 25min per 450g (1lb). 2 Discard the soaking water and cover the gammon with fresh water. Bring slowly to the boil, then turn down the heat to a simmer. Skim off any scum from the surface, then add the onion, carrot, celery stick, bay leaves and peppercorns. Don’t allow the…

GUINNESS-BAKED HAM

GARLIC LAMB WITH CHESTNUT & TOMATO RELISH

HANDS-ON TIME 15MIN. COOKING TIME AROUND 25–35MIN. SERVES 6 ✶✶ 3 garlic cloves, crushed ✶✶ 3 racks of lamb, trimmed – around 900g (2lb), see GH Tip ✶✶ 1tbsp Dijon mustard ✶✶75g (3oz) pancetta, chopped ✶✶ 100ml (3½fl oz) extra virgin olive oil ✶✶ 175g (6oz) cooked, peeled chestnuts, roughly chopped ✶✶75g (3oz) sunblush tomatoes ✶✶2tsp caster sugar ✶✶2tbsp balsamic vinegar ✶✶4tbsp chopped fresh flat-leafed parsley 1 Preheat the oven to its highest setting – around 240°C (220°C fan) mark 9. Rub the garlic all over the lamb and spread the upper fat side with 2tsp mustard. 2 Put the lamb racks into a shallow flameproof roasting tin, just big enough to hold them, and press the pancetta into the mustard – don’t worry if a few bits fall off. Drizzle 1-2tbsp olive oil over the lamb and cook for 15-20min for…

GARLIC LAMB WITH CHESTNUT & TOMATO RELISH

SALMON EN CROUTE

HANDS-ON TIME 20MIN. COOKING TIME ABOUT 1HR. SERVES 8 ✶✶ 1tbsp olive oil ✶✶ 1 onion, finely chopped ✶✶2 garlic cloves, finely chopped ✶✶200g pack mushrooms ✶✶Handful of fresh curly parsley (tops only), finely chopped ✶✶Few stalks of fresh dill, leaves finely chopped ✶✶ 350g pack puff pastry ✶✶2 x 110g bags of watercress, roughly chopped (or use spinach, wilted) ✶✶About 500g (1lb 2oz) chunky piece of salmon fillet (buy at the fish counter and ask for the thickest part) ✶✶ 1 medium egg, lightly beaten, to glaze 1 Preheat the oven to 190°C (170°C fan) mark 5. Heat the oil in a large frying pan. Add the onion and season well. Stir in the garlic and cook for 1min. Add the mushrooms, stir and cook until they begin to soften (don’t overcook them). Stir through the parsley and dill, then…

SALMON EN CROUTE

HANDS-ON TIME 30MIN. COOKING TIME ABOUT 11/4HR. SERVES 8 ✶✶4 medium sweet potatoes, peeled and cut into 2.5cm (1in) pieces ✶✶2tbsp olive oil ✶✶5 rosemary sprigs ✶✶ 1 onion, finely chopped ✶✶Small bunch of fresh thyme, leaves picked ✶✶50g (2oz) walnuts, roughly chopped ✶✶ 150g (5oz) vegetarian Stilton, roughly crumbled ✶✶50g (2oz) cranberries, fresh or frozen ✶✶Flour, to dust ✶✶500g block shortcrust pastry ✶✶ 1 medium egg, beaten 1 Preheat the oven to 200°C (180°C fan) mark 6. Put the sweet potatoes in a roasting tin and drizzle over 1tbsp oil. Add the rosemary sprigs and some seasoning. Roast for 20min or until just tender. Discard the rosemary and set the potatoes aside. 2 Meanwhile, heat the remaining 1tbsp oil in a large frying pan and gently cook the onion and thyme for 5min to soften. Add the walnuts and cook for a…

DOLCELATTE, SQUASH & KALE TART

HANDS-ON TIME 45MIN, PLUS COOLING AND CHILLING. COOKING TIME ABOUT 11/4HR. SERVES 8-10 ✶✶Flour, to dust ✶✶500g pack shortcrust pastry ✶✶ 1 small-medium butternut squash ✶✶ 1tbsp olive oil ✶✶200g (7oz) kale, tough stalks removed, shredded ✶✶ 125g (4oz) Dolcelatte cheese, crumbled (as best you can) ✶✶200ml (7fl oz) double cream ✶✶ 100ml (31/2fl oz) milk ✶✶2 medium eggs ✶✶Pinch of freshly grated nutmeg, optional ✶✶50g (2oz) pecans, roughly chopped 1 Lightly dust a work surface with flour, roll out the pastry and use to line a 20.5cm (8in) round, deep, loose-bottomed fluted tin, leaving the excess hanging over the sides of the tin. Chill for 15min. 2 Bring a large pan of salted water to the boil. Preheat the oven to 200°C (180°C fan) mark 6. Line the pastry in the tin with a large sheet of baking parchment and fill with…

DOLCELATTE, SQUASH & KALE TART

CARROT, WATERCRESS & EGG ROULADE

HANDS-ON TIME 35MIN, PLUS COOLING. COOKING TIME ABOUT 25MIN. SERVES 6 FOR THE ROULADE ✶✶ 2tbsp Parmesan-style vegetarian hard cheese, grated (we used Divo) ✶✶40g (11/2oz) butter ✶✶700g (11/2lb) carrots, coarsely grated ✶✶6 medium eggs, separated ✶✶ 1tbsp chopped fresh coriander, plus extra leaves to garnish FOR THE FILLING ✶✶5 medium eggs, hard-boiled ✶✶50g (2oz) watercress, stalks removed ✶✶ 175g (6oz) good-quality mayonnaise 1 To make the roulade, preheat the oven to 200°C (180°C fan) mark 6. Line a 23cm x 33cm (9in x 13in) Swiss roll tin with baking parchment. Sprinkle the Parmesan-style cheese evenly over the parchment-covered base. 2 Melt the butter in a large frying pan and gently cook the carrots for 10min to soften. Tip into a sieve set over a sink and press to drain out any excess liquid. Transfer to a large bowl and beat in…

CARROT, WATERCRESS & EGG ROULADE

WHITE NUT ROAST

HANDS-ON TIME 25MIN, PLUS COOLING. COOKING TIME ABOUT 11/4HR. SERVES 8 ✶✶2tbsp olive oil, plus extra to grease ✶✶200g (7oz) pine nuts ✶✶ 100g (31/2oz) blanched hazelnuts ✶✶2 onions, finely chopped ✶✶2 leeks, finely chopped ✶✶ 3 garlic cloves, crushed ✶✶250g (9oz) fresh white breadcrumbs ✶✶Finely grated zest and juice of 1 orange ✶✶ 3tbsp freshly chopped sage leaves ✶✶ 3tbsp picked thyme leaves, plus extra sprigs to garnish, optional ✶✶2 medium eggs, lightly beaten 1 Preheat the oven to 200°C (180°C fan) mark 6. Grease and line a 900g (2lb) loaf tin with baking parchment. Next, pulse the nuts in a food processor until finely ground – don’t overprocess or they will become oily. Set aside. 2 Heat the oil in a deep frying pan and gently fry the onions and leeks for 10min until softened. Add the garlic and cook for…

WHITE NUT ROAST

KEDGEREE FISHCAKES

HANDS-ON TIME 35MIN. COOKING TIME ABOUT 30MIN. MAKES 8 ✶✶400g (14oz) floury potatoes, peeled and cut into small chunks ✶✶4 medium eggs ✶✶ 350g (12oz) undyed smoked haddock, skinned ✶✶1/2 small onion, finely chopped ✶✶ 300ml (1/2 pint) milk ✶✶2tbsp chopped fresh coriander or parsley ✶✶2tsp curry powder ✶✶ 3tbsp plain flour ✶✶ 100g (31/2oz) fresh breadcrumbs ✶✶4tbsp sunflower oil 1 Bring a medium pan of water to the boil and simmer potatoes for 15min or until tender. Meanwhile, put 3 eggs into a small pan, cover with cold water and bring to the boil. Once boiling, turn down heat and simmer for 7min. Drain eggs and run under cold water for 2min, then peel and roughly chop. 2 Put the haddock and onion into a frying pan and pour over the milk (add a little water if the fish is not…

PORK WITH SWEET POTATO & ORANGE

✶✶4tbsp olive oil ✶✶900g (2lb) boneless pork shoulder, trimmed of fat and cut into chunks slightly larger than bite-size ✶✶2-3 sweet potatoes, about 1.1kg (2½lb), peeled and cut into large chunks ✶✶ 3 celery sticks, trimmed and roughly chopped ✶✶ 1 large onion, roughly chopped ✶✶ 3 garlic cloves, crushed ✶✶225ml (8floz) dry white wine ✶✶ 175ml (6floz) hot chicken stock ✶✶Pared zest and juice of 2 large oranges ✶✶ 3tbsp teriyaki marinade ✶✶Sprig of rosemary, leaves picked, to garnish 1 Preheat the oven to 140°C (120°C fan) mark 1. Heat 2tbsp oil in a large, hob-proof casserole until sizzling hot. Brown the pork in batches until it’s a deep golden brown on all sides. Remove and set aside. 2 Heat the remaining oil in the pan and add the sweet potatoes. Cook over a high heat until they start to brown,…

PORK WITH SWEET POTATO & ORANGE

INDIVIDUAL VEGETARIAN CHESTNUT & MUSHROOM PIES

✶✶25g (1oz) butter ✶✶2tbsp olive oil ✶✶ 300g (11oz) cubed root veg, such as parsnips, carrots and swede ✶✶250g (9oz) each portobellini and crimini mushrooms, sliced ✶✶ 1 medium onion, sliced ✶✶2tbsp plain flour ✶✶75ml (3floz) sloe gin or Madeira ✶✶750ml (1¼ pint) hot vegetable stock ✶✶ 12 juniper berries, lightly crushed ✶✶2 thyme sprigs ✶✶ 1 bay leaf ✶✶50g (2oz) walnuts, toasted ✶✶2 pieces of orange peel ✶✶250g pack whole cooked chestnuts ✶✶200g (7oz) ready-rolled puff pastry ✶✶ 1 medium egg, beaten 1 Preheat the oven to 170°C (150°C fan) mark 3. Put the butter and 1tbsp oil in an ovenproof casserole. Fry the root vegetables and mushrooms in batches over a medium heat until browned. Remove the veg from the pan and set aside. 2 Add the remaining oil to the pan and cook the onion for 10min until softened. Stir in the flour and…

SPANISH CHICKEN

HANDS-ON TIME 20MIN. COOKING TIME ABOUT 1HR. SERVES 4 ✶✶ 1tbsp olive oil ✶✶8 chicken thighs, skin on ✶✶ 175g (6oz) cooking chorizo, sliced into 5mm (1/4in) rounds ✶✶ 3 mixed peppers, deseeded and roughly chopped ✶✶2tbsp plain flour ✶✶ 1tsp sweet smoked paprika ✶✶ 350ml (12floz) Spanish red wine, such as Rioja ✶✶ 300ml (1/2 pint) chicken stock ✶✶2tbsp red wine vinegar ✶✶200g (7oz) stuffed olives ✶✶2 x 400g tins cannellini beans, drained and rinsed ✶✶Dash of sherry, optional ✶✶Small bunch of fresh parsley, roughly chopped 1 Heat the oil in a large flameproof casserole over a medium-high heat and brown the chicken (do this in batches, if necessary). Lift out the chicken and set aside. 2 Drain off the excess fat from the pan. Add the chorizo and peppers to the pan and fry for 3-5min, stirring often, until beginning to colour. Stir…

SPANISH CHICKEN

HANDS-ON TIME 2HR, PLUS OVERNIGHT DRYING AND HARDENING. SERVES 16 ✶✶2 x 200g packs white florist/petal/gum paste (available from squires-shop.com) ✶✶250g (9oz) icing sugar, sifted, plus extra to dust ✶✶2tbsp apricot jam ✶✶20.5cm (8in) round Christmas fruit cake (we used the Gin & Tea Christmas Cake, see page 137) ✶✶500g (1lb 2oz) natural marzipan ✶✶500g (1lb 2oz) ready-to-roll white fondant/sugarpaste icing ✶✶2tsp gin, or use freshly boiled and cooled water ✶✶ 1 medium egg white You will also need ✶✶Snowflake cutters of various sizes, see GH Tips ✶✶Silver/pearly edible lustre, optional ✶✶Silver dragées 1 Start by making the snowflakes (up to 1 month ahead). Working with small handfuls of florist paste at a time (keep the rest covered, as it dries out quickly), roll out on a work surface lightly dusted with icing sugar until 3mm (1/8in) thick. Stamp out snowflake shapes of…

CHOCOLATE & BLACKBERRY FRAISIER

HANDS-ON TIME 1HR 15MIN, PLUS COOLING AND CHILLING. COOKING TIME ABOUT 45MIN. SERVES 16 FOR THE FILLING ✶✶ 100g (31/2oz) cornflour ✶✶ 175g (6oz) caster sugar ✶✶600ml (1 pint) milk ✶✶4 medium egg yolks ✶✶ 150g (5oz) unsalted butter, softened ✶✶Seeds scraped from 1 vanilla pod, or 1tsp vanilla bean paste ✶✶600g (1lb 5oz) blackberries, fresh or frozen FOR THE CAKE ✶✶50g (2oz) unsalted butter, plus extra to grease ✶✶ 100g (31/2oz) self-raising flour, plus extra to dust ✶✶4 medium eggs ✶✶ 125g (4oz) caster sugar ✶✶25g (1oz) cocoa powder FOR THE SOAKING SYRUP ✶✶50g (2oz) caster sugar ✶✶Juice of 1 lemon ✶✶2tbsp crème de cassis (or use Ribena) FOR THE TOPPING AND GLAZE ✶✶ Icing sugar or cornflour, to dust ✶✶ 175g (6oz) marzipan ✶✶2 leaves of gelatine – we used Costa Fine Leaf Quick Dissolving Gelatine ✶✶ 125g (4oz) caster sugar ✶✶ 1tbsp golden syrup ✶✶50g (2oz) cocoa powder ✶✶50ml (2floz) double cream 1 To…

Vivek Singh CINNAMON BELLINI

SERVES 2. PREPARATION TIME 5 MINUTES, PLUS COOLING ✶✶200ml cinnamon tea (made with Assam tea infused with cinnamon sticks, then allowed to cool) ✶✶5ml Goldschläger cinnamon schnapps ✶✶2ml cinnamon syrup ✶✶ 125ml Prosecco 1. Divide the cinnamon tea, Goldschläger and cinnamon syrup between 2 Champagne flutes and top them up with Proscecco. FROM THE CHEFS TO YOUR TABLE To ensure you achieve the best results with our celebrity chefs’ recipes, we have included their own quantities and imperial/metric conversions for ingredients, plus given you their method for combining them. Some preparation and cooking times have been added.…

Vivek Singh CINNAMON BELLINI

Gizzi Erskine PARMESAN SNOWFLAKES WITH GOAT’S CHEESE MOUSSE & PICKLED BEETROOT

MAKES 24. PREPARATION TIME 25 MINUTES. COOKING TIME ABOUT 20 MINUTES FOR THE PICKLED BEETROOT ✶✶250ml (9 floz) white wine or cider vinegar ✶✶ 100g (331/2oz) golden caster sugar ✶✶ 30g (1oz) sea salt flakes ✶✶ 1 thyme sprig ✶✶A pinch of chilli flakes ✶✶ 3 purple beetroots (or 1 purple, 1 golden and 1 candy), peeled and cut into small (about 8mm/⅜in), dice FOR THE GOATS’ CHEESE MOUSSE ✶✶220g (8oz) chevre (firm goats’ cheese) ✶✶ 100ml (331/2floz) double cream ✶✶ 1 tsp truffle oil (optional but TOTALLY recommended) ✶✶1/2tsp really finely ground black pepper FOR THE PARMESAN CRISPS ✶✶A few thyme sprigs, leaves picked and chopped ✶✶ 120g (4oz) Parmesan cheese, freshly grated TO GARNISH ✶✶Chopped chervil and/or dill 1. First make the pickled beetroot. Heat the vinegar, sugar, salt, thyme and chilli in a saucepan until the sugar has melted. Add the beetroot and simmer for…

Gizzi Erskine PARMESAN SNOWFLAKES WITH GOAT’S CHEESE MOUSSE & PICKLED BEETROOT

Antonio Carluccio MUSHROOM STRUDEL

SERVES 4–6 AS A STARTER. PREPARATION TIME 20 MINUTES, PLUS COOLING. COOKING TIME ABOUT 30 MINUTES ✶✶200g (7oz) filo pastry ✶✶60g (2oz) unsalted butter, melted ✶✶ 1 medium egg, beaten, for wash FOR THE FILLING ✶✶ 1 medium onion, peeled and finely chopped ✶✶40g (1oz) unsalted butter ✶✶ 500g (1lb 2oz) wild and cultivated mushrooms, cleaned weight ✶✶Freshly grated nutmeg ✶✶ 1tbsp dry sherry ✶✶ 1tbsp cornflour (corn starch) ✶✶Leaves from 1 sprig of fresh marjoram ✶✶Salt and freshly ground black pepper ✶✶ 30g (1oz) Parmesan, freshly grated 1. Preheat the oven to 200°C/180°C fan/400°F/gas 6. 2. You will want 12 pieces of filo altogether, so count the filo sheets in your packet, and cut if necessary to make 12. Take three pieces of filo pastry at a time, and brush each sheet with melted butter. Then place on top of each other. Make four…

Antonio Carluccio MUSHROOM STRUDEL

Marcus Wareing SLOW-ROAST LEG OF LAMB AND FRESH MINT SAUCE

SERVES 6. PREPARATION TIME 15 MINUTES. COOKING TIME 3 HOURS 45 MINUTES ✶✶2 large onions, quartered ✶✶ 1 leg of lamb, approx. 1.8kg ✶✶ 3 garlic cloves, peeled ✶✶2tbsp chopped rosemary ✶✶ 1tbsp thyme leaves ✶✶Grated zest of 1 lemon ✶✶2tsp sweet paprika ✶✶ 1tbsp sea salt ✶✶ 3tbsp olive oil ✶✶250ml (9floz) sweet sherry FOR THE MINT SAUCE ✶✶2tsp caster sugar ✶✶½tsp ground cumin ✶✶6tbsp white wine vinegar ✶✶4tbsp finely chopped mint 1. This recipe makes its own delicious gravy, too, and it is perfect for a big meal with friends and family. 2. Heat the oven to 160°C/140°C fan/320°F/gas 3. 3. Put the onions in the bottom of a large deep-sided casserole or roasting tray if you don’t have a casserole big enough to fit the leg of lamb in. Sit the lamb on top of the onions. 4. Blend together the garlic, rosemary, thyme, lemon zest,…

Marcus Wareing SLOW-ROAST LEG OF LAMB AND FRESH MINT SAUCE

Hugh Fearnley-Whittingstall GRILLED FLOUNDER AND TOMATOES

SERVES 2. PREPARATION TIME 10 MINUTES. COOKING TIME ABOUT 20 MINUTES ✶✶ 300-400g ripe, flavoursome tomatoes (ideally a mix of varieties, including cherry tomatoes) ✶✶ 3tbsp olive or rapeseed oil, plus a little extra for the fish ✶✶2 garlic cloves, sliced ✶✶ 1tsp ground cumin, plus a little extra for the fish ✶✶2 large flounder (about 500g each), filleted (ie, 8 good-sized fillets) ✶✶Sea salt and black pepper 1. Preheat the grill to high. 2. Halve cherry tomatoes and cut larger varieties into 1cm slices. Lay the tomatoes out in a single layer on a large, shallow baking tray. Trickle over the oil, then scatter over the garlic and cumin and season generously with salt and pepper. 3. Place the tomatoes under the grill and cook for 10–12 minutes until tender, juicy and lightly blistered, turning them carefully halfway…

Hugh Fearnley-Whittingstall GRILLED FLOUNDER AND TOMATOES

Diana Henry OLIVE OIL-BRAISED LEEKS & PEAS WITH FETA & DILL

SERVES 4 AS A SIDE DISH, OR AS A MAIN COURSE WITH A SPREAD OF OTHER VEGETABLE DISHES. PREPARATION TIME 15 MINUTES. COOKING TIME ABOUT 25 MINUTES ✶✶4 large leeks ✶✶75ml (2½floz) extra virgin olive oil, plus more to serve ✶✶75ml (2½floz) light chicken or vegetable stock ✶✶ 1 garlic clove, crushed ✶✶Salt and pepper ✶✶ 165g (5¾oz) peas, fresh or frozen (podded weight, if fresh) ✶✶Finely grated zest of ½ unwaxed lemon ✶✶ 1tbsp roughly chopped dill fronds ✶✶ 100g (3½ oz) feta cheese, crumbled 1. Remove the coarser outer leaves from the leeks and trim the tops. Cut into 4cm (1½in) lengths, discarding the bases. Wash really well, so you get rid of any trapped soil. 2. Heat the oil in a heavy-based saucepan or sauté pan and gently cook the leeks over a medium heat for about 7mins.…

Diana Henry OLIVE OIL-BRAISED LEEKS & PEAS WITH FETA & DILL

Martha Collison PEACH AND POMEG RANATE PAVLOVA

SERVES 8. PREPARATION TIME 30 MINUTES, PLUS COOLING. COOKING TIME 3 HOURS 5 MINUTES ✶✶ 1 x My Favourite Meringue recipe (see below) ✶✶2tbsp freeze-dried raspberries, crushed to a fine powder ✶✶ 300ml double cream ✶✶4 ripe peaches, stoned and thinly sliced ✶✶ 1 pomegranate, deseeded 1. Preheat the oven to 120°C/100°C fan/250°F/the lowest gas mark and line a baking sheet with baking parchment or a reusable baking sheet. 2. Make the meringue mixture, then sprinkle the raspberry powder over the top and fold through a few times. You want to see ripples of raspberry, so don’t mix it in completely. Spoon on to the baking sheet and spread it out into a large rectangle that is the same thickness all over. Bake for three hours so the meringue is completely dried out and crisp. To ensure…

Martha Collison PEACH AND POMEG RANATE PAVLOVA

MY FAVOURITE MERINGUE

MAKES 1 LARGE PAVLOVA OR 12 SMALL NESTS. PREPARATION TIME 20 MINUTES. COOKING TIME 5 MINUTES ✶✶ 300g caster sugar ✶✶ 150g egg whites (from about 5 eggs) 1. Preheat oven to 200°C/180°C fan/400°F/gas 6 and line a large baking sheet with baking parchment. 2. Pour the sugar on to the sheet and spread it out into an even layer. Warm in the oven for 5–6 mins, until it feels hot to the touch and the very edges of the sugar are starting to melt. 3. While the sugar is heating up, put the egg whites into a large clean and grease-free bowl or the bowl of a stand mixer. You’ll need an electric hand-held whisk or stand mixer to get the volume required for great meringue; don’t try to do it by hand. Whisk…

MY FAVOURITE MERINGUE

CHOCOLATE PEAR TEMPTATION

HANDS-ON TIME 1HR, PLUS COOLING AND OVERNIGHT CHILLING. COOKING TIME 1HR 20MIN. SERVES 12 FOR THE CAKE ✶✶A little butter to grease ✶✶225g (8oz) plain chocolate, roughly chopped ✶✶ 5 medium eggs, separated ✶✶ 150g (5oz) caster sugar ✶✶ 125g (4oz) unsalted butter, softened ✶✶4tbsp orange-flavoured liqueur, such as Cointreau ✶✶Cocoa powder, to dust ✶✶Cocoa-covered almonds and chocolate shavings, to decorate FOR THE FILLING ✶✶ 150ml (5floz) double cream ✶✶225g (8oz) plain chocolate, chopped ✶✶4 medium eggs, separated ✶✶2 ripe, medium Conference pears 1 Grease a 20.5cm (8in) springform cake tin and line the base and sides with non-stick baking parchment. Preheat the oven to 180°C (160°C fan) mark 4. 2 To make the cake, melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure that the bowl doesn’t touch the water. Stir the chocolate gently until smooth. Take…

CHOCOLATE PEAR TEMPTATION

CRANBERRY, GINGER & WHITE CHOCOLATE PARFAIT

HANDS-ON TIME 30MINS, PLUS FREEZING. COOKING TIME 15MIN. SERVES 6-8 ✶✶ 150g (5oz) fresh cranberries ✶✶2tbsp caster sugar ✶✶50g (2oz) amaretti biscuits ✶✶225g (8oz) granulated sugar ✶✶2 medium egg whites ✶✶ 300ml (10floz) double cream ✶✶ 100g (3½oz) white chocolate chips ✶✶2 balls of stem ginger, diced 1 Gently heat the cranberries with the caster sugar and 2tbsp water until they release their juices. Whiz in a blender until smooth, then taste for sweetness, adding a little more sugar, if necessary, and set aside. 2 Dampen a 900ml (1½ pint) loaf tin with water and line with clingfilm so it overlaps the edges. Whiz the amaretti biscuits in a food processor until they resemble fine breadcrumbs. Spread over the base of the tin. 3 Dissolve the granulated sugar in a pan with 150ml (5floz) water over a gentle heat. Boil the…

CHILLED CHOCOLATE & WHISKY SOUFFLÉS WITH SALTED BUTTERSCOTCH SAUCE

HANDS-ON TIME 35MIN, PLUS COOLING AND CHILLING. COOKING TIME ABOUT 15MIN. SERVES 8 ✶✶ 150g (5oz) plain chocolate, 70% cocoa solids, finely chopped ✶✶4tbsp whisky ✶✶500ml (17floz) whole milk ✶✶ 1tbsp instant coffee granules ✶✶4 medium eggs, separated ✶✶ 125g (4oz) caster sugar ✶✶4 gelatine leaves (we used Costa Fine Leaf) ✶✶200ml (7floz) double cream FOR THE SAUCE ✶✶60g (21/2oz) butter ✶✶ 100g (31/2oz) soft dark brown sugar ✶✶ 125ml (4floz) double cream 1 First, prepare the ramekins. Wrap a double thickness of baking parchment around the outside of 8 x 110ml (33/4floz) ramekins, making sure it comes at least 2.5cm (1in) above the top of each ramekin. Secure around the bases with rubber bands to hold the parchment tightly in place. Put the chocolate and whisky into a medium bowl and set aside. 2 In a large pan, heat the milk and coffee…

CHILLED CHOCOLATE & WHISKY SOUFFLÉS WITH SALTED BUTTERSCOTCH SAUCE

WHITE CHRISTMAS CHEESECAKE

Hands-on time 45MIN, plus overnight chilling. cooking time 10MIN. Serves 6-8 FOR THE BASE ✶✶50g (2oz) unsalted butter ✶✶ 150g (5oz) plain digestive biscuits FOR THE FILLING ✶✶4 gelatine sheets, cut into broad strips (or 1 x 12g sachet of powdered gelatine) ✶✶400g (14oz) crème fraîche ✶✶ 100g (3½oz) caster sugar ✶✶ 1tsp vanilla extract ✶✶75g (3oz) white chocolate, broken into pieces ✶✶400g (14oz) ricotta ✶✶White chocolate shavings, to decorate 1 Melt the butter in a small saucepan over a low heat. Place the digestives in a plastic bag and crush them to fine crumbs using a rolling pin. Tip them into the saucepan with the melted butter and stir to coat the crumbs. Transfer to a 20.5cm (8in) cake tin that’s 9cm (3½in) deep with a removable base. Using your fingers or the bottom of a tumbler, press the crumbs into…

DARK CHOCOLATE & RASPBERRY POTS

HANDS-ON TIME 20MIN, PLUS OVERNIGHT CHILLING. COOKING TIME ABOUT 35MIN. SERVES 6 ✶✶ 150g (5oz) frozen raspberries ✶✶ 125g (4oz) plain chocolate, minimum 60% cocoa solids, chopped ✶✶ 300ml (½ pint) double cream ✶✶ 1tsp vanilla extract ✶✶4 large egg yolks ✶✶ 3tbsp caster sugar ✶✶Cocoa powder, to dust 1 Preheat the oven to 150°C (130°C fan) mark 2. Divide the frozen raspberries between 6 x 125ml (4floz) ramekins. 2 Put the chocolate into a saucepan with the cream and put over a medium heat. Bring slowly to the boil and allow the chocolate to melt. Stir in the vanilla extract and set aside to cool slightly. 3 Put the egg yolks and caster sugar into a bowl and stir together using a wooden spoon. Pour in the chocolate mixture and stir to combine. Divide the mixture evenly between the…

DARK CHOCOLATE & RASPBERRY POTS

CHOCOLATE, AMARETTI & GINGER TART

HANDS-ON TIME 30MIN, PLUS CHILLING AND COOLING. COOKING TIME ABOUT 1HR. SERVES 10 FOR THE PASTRY ✶✶225g (8oz) plain flour, plus extra to dust ✶✶ 125g (4oz) unsalted butter, cut into cubes ✶✶25g (1oz) caster sugar ✶✶ 1 large egg, beaten FOR THE FILLING ✶✶ 125g (4oz) plain chocolate, broken into pieces ✶✶ 100g (3½oz) milk chocolate, broken into pieces ✶✶ 125g (4oz) unsalted butter ✶✶75g (3oz) amaretti biscuits, crushed ✶✶40g (1½oz) stem ginger, finely chopped ✶✶75g (3oz) caster sugar ✶✶2 large eggs ✶✶Cocoa powder, to dust 1 Put the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add the sugar and pulse to combine. Tip into a bowl, add the egg and stir. Bring the pastry together with your hands, then wrap in clingfilm and chill for 30min. 2 Dust a work surface with flour and roll out the…

CHOCOLATE & FIG SALAMI

PREPARATION 35MIN, PLUS 1 MONTH MATURING. COOKING TIME ABOUT 10MIN. MAKES ABOUT 25-30 SLICES ✶✶ 100g (3½oz) hazelnuts ✶✶225g (8oz) dried apricots, chopped ✶✶225g (8oz) dried figs, chopped ✶✶2tbsp cocoa powder ✶✶75g (3oz) candied peel ✶✶ 100g (3½oz) plain chocolate chips ✶✶Rice paper 1 Preheat the oven to 170°C (150°C fan oven) mark 3. Spread out the hazelnuts on a baking sheet in 1 layer. Cook for 5-8min until golden, turning once. Tip on to a plate to cool. 2 Whiz the apricots and figs in a food processor to make a paste. Whiz in the cocoa powder and transfer the mixture to a bowl. 3 Finely chop the nuts in a food processor. Tip into the fruit paste, along with the candied peel and chocolate chips, and blend well with a fork. 4 Transfer the mixture to a piece of…

CHOCOLATE & FIG SALAMI

WHY Good Housekeeping RECIPES WORK

✶ OUR RECIPES ALWAYS WORK Why? In our test kitchens at the Good Housekeeping Institute, we specialise in creating recipes that are simple, delicious and family friendly. ✶ EACH AND EVERY RECIPE IS TESTED AT LEAST THREE TIMES This is not standard practice for many cookbooks and magazines. But we like to make sure that you will get the same great results when you cook at home as we do in our kitchens. Here’s how we do it… 1 TRIED Our Cookery Team develop new recipes every month. They taste and refine them, over and over again, until they are completely satisfied with the results. 2 TESTED Next, another member of the team takes the recipe and prepares it ‘blind’ – with no assumed cooking skills and no preconceptions as to how it will turn out. 3 TRUSTED The…

WHY Good Housekeeping RECIPES WORK

PEPPERMINT CREAMS

HANDS-ON TIME 25MIN, PLUS OVERNIGHT FIRMING. MAKES ABOUT 60 SMALL SHAPES ✶✶ 1 large egg white ✶✶A few drops of peppermint extract ✶✶ 350g (12oz) icing sugar, plus extra to dust ✶✶75g (3oz) dark chocolate, melted (optional) 1 In a large bowl, whisk together the egg white and peppermint extract until frothy but not stiff. Sift in the icing sugar and stir to make a stiff mixture. 2 Tip the mixture on to a piece of baking parchment lightly dusted with icing sugar; knead until smooth. Dust with more icing sugar and roll out the mixture until it’s 5mm (1/4in) thick. 3 Use any cutters you like to stamp out small shapes, then arrange them on baking sheets lined with baking parchment. Re-roll the mixture, as necessary. Leave the shapes to harden in a warm place overnight. 4…

PEPPERMINT CREAMS

EASY CHOCOLATE, CRANBERRY & APRICOT FUDGE

HANDS-ON TIME 10MIN, PLUS CHILLING. COOKING TIME ABOUT 5MIN. MAKES ABOUT 50 SQUARES ✶✶250g (9oz) dark chocolate, finely chopped ✶✶ 100g (31/2oz) milk chocolate, finely chopped ✶✶ 350g (12oz) condensed milk ✶✶ 1tsp vanilla extract ✶✶25g (1oz) dried cranberries, roughly chopped ✶✶25g (1oz) dried apricots, roughly chopped 1 Line a 15cm x 23cm (6in x 9in) roasting tin with baking parchment. Put the chocolate and condensed milk into a heatproof bowl set over a pan of barely simmering water. 2 Leave to melt, stirring very occasionally, until the mixture is smooth and shiny (do not overstir or the mixture might seize). Stir in the vanilla and empty into the prepared tin. Level the surface and sprinkle on the dried fruit, pressing lightly into the fudge. Cover and chill until firm (about 3hr). 3 Using the baking parchment, lift the…

EASY CHOCOLATE, CRANBERRY & APRICOT FUDGE

MINI MINCE PIES

HANDS-ON TIME 30MIN, PLUS CHILLING AND COOLING. COOKING TIME ABOUT 20MIN. MAKES 24 ✶✶ 175g (6oz) plain flour, plus extra to dust ✶✶75g (3oz) icing sugar, plus extra to dust ✶✶ 100g (3½oz) unsalted butter, chilled and cubed ✶✶ 1 medium egg, separated ✶✶ 1tsp vanilla extract ✶✶1/2 eating apple ✶✶50g (2oz) soft dark brown sugar ✶✶25g (1oz) vegetarian suet ✶✶ 100g (31/2oz) mixed dried fruit ✶✶50g (2oz) chopped glacé cherries ✶✶1/2tsp ground mixed spice ✶✶Finely grated zest of 1/2 large orange ✶✶2tbsp ruby port 1 To make the pastry, put the flour, icing sugar and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. In a small bowl, mix together the egg yolk, vanilla and 2tsp cold water. Add to the flour mixture and pulse again until the pastry just comes together. Tip on to a work surface, shape…

MINI MINCE PIES

SPICED STAR BISCUITS

HANDS-ON TIME 40MIN, PLUS COOLING AND (OVERNIGHT) CHILLING. COOKING TIME ABOUT 20MIN. MAKES ABOUT 35 BISCUITS FOR THE BISCUITS ✶✶2tbsp runny honey ✶✶25g (1oz) unsalted butter ✶✶50g (2oz) light muscovado sugar ✶✶Finely grated zest of 1/2 orange and 1/2 lemon ✶✶225g (8oz) self-raising flour, plus extra to dust ✶✶ 1tsp each ground cinnamon and ground ginger ✶✶1/2tsp grated nutmeg ✶✶A pinch of ground cloves ✶✶ 1tbsp finely chopped candied peel ✶✶50g (2oz) ground almonds ✶✶ 1 large egg, lightly beaten ✶✶ 11/2tbsp milk TO DECORATE ✶✶ 150g (5oz) icing sugar ✶✶Silver dragées 1 In a small pan, heat the honey, butter, muscovado sugar and orange and lemon zests until the butter melts and the ingredients are thoroughly combined. Take off the heat and set aside to cool. 2 Sift together the flour, spices and a pinch of salt into a bowl, then add the candied peel and the…

SPICED STAR BISCUITS

CHRISTMAS BROWNIE BITES

HANDS-ON TIME 25MIN, PLUS COOLING AND SETTING. COOKING TIME ABOUT 35MIN. MAKES 24 ✶✶ 175g (6oz) unsalted butter, chopped ✶✶ 125g (4oz) dark chocolate, roughly chopped ✶✶ 11/2tbsp brandy, optional ✶✶250g (9oz) soft light brown sugar ✶✶2 medium eggs ✶✶ 100g (31/2oz) plain flour ✶✶ 1tsp ground cinnamon ✶✶ 1tsp mixed spice ✶✶ 100g (3½oz) sultanas TO DECORATE ✶✶White chocolate, melted ✶✶Sprinkles or freeze-dried raspberry pieces 1 Preheat the oven to 180°C (160°C fan) mark 4. Line a 20.5cm (8in) square tin with baking parchment. In a large pan, gently heat the butter, chocolate and brandy (if using) until melted. 2 Take the pan off the heat and mix in the sugar, followed by the eggs (the mixture will become smooth and glossy as you mix it). Sift over the flour and spices, then add the sultanas and stir everything together. Scrape the mixture…

CHRISTMAS BROWNIE BITES

CHOCOLATE TRUFFLES

HANDS-ON TIME 35MIN, PLUS CHILLING. MAKES ABOUT 35 TRUFFLES ✶✶200ml (7floz) double cream ✶✶25g (1oz) caster sugar ✶✶200g (7oz) dark chocolate, finely chopped ✶✶ 15g (1/2oz) butter, softened ✶✶Cocoa powder, to dust 1 In a small pan, heat the cream and sugar, stirring occasionally, until hot, but not boiling. 2 Meanwhile, put the chocolate and butter into a medium bowl. Add the hot cream mixture and stir to melt the chocolate. 2 Chill the mixture until firm. Scoop out 1tsp portions and roll into balls. Toss in cocoa powder and serve. TO STORE Keep the unshaped mixture (covered) in the fridge for up to 5 days. Once tossed in cocoa powder, keep in an airtight container in the fridge for 5 days. Dust again with cocoa powder, if needed, before serving.…

FESTIVE tips & fixes

In advance Love labels If you are preparing and freezing dishes in advance, or just filling the freezer with leftovers, remember to label and date your creations. Weeks down the line, you don’t want to be baffled by an anonymous icy block! Create some space Rummaging through a messy, overstuffed freezer is enough to stress anyone out! So remember to have a good clear-out before attempting to stock up with goodies for Christmas. IMPROVISE If you don’t have a turntable for your Christmas cake, put it on a board on top of a sturdy tin to allow you to turn the cake with one hand as you decorate it. BOOK YOUR DELIVERY SLOT Ordering groceries online? December slots fill up quickly, so don’t wait too long before booking yours. Some companies release their busiest time slots gradually, so…

FESTIVE tips & fixes

DECADENT DINNER WITH FRIENDS Menu for 6 Orange & Basil Festive Fizz 38 ✶ Roast Rib of Beef & Yorkshire Puddings 80 ✶ Dark Chocolate & Raspberry Pots 172 RELAXING LUNCH AFTER CHRISTMAS SHOPPING Menu for 6 Individual Vegetarian Chestnut & Mushroom Pies 109 ✶ Christmas Wreath Salad 47 ✶ Plum & Praline Bombes 113 INVITE THEM IN FOR TEA Menu for 12 Pastrami on Rye canapés 32 ✶ Bramley Apple & Custard Tart 121 ✶ Chocolate Pear Temptation 164 FAMILY-DROP-BY BRUNCH Menu for 8 Apple & Ginger Twist 41 ✶ Kedgeree Fishcakes 105 ✶ Bacon-Wrapped Chipolatas with Bay & Rosemary Leaves 59 HEARTY POSTRAMBLE FEAST Menu for 8 Mulled Ale 38 ✶ Beef & Venison Pie 83 ✶ Steamed Date & Walnut Sponge with Toffee Sauce 125 CHRISTMAS EVE PARTY Menu for 10 Mixed Pinwheels 27 ✶ Spicy Crab Mini Filo Triangles 29 ✶ Red Velvet Raspberry Trifle 117 BOXING DAY BUFFET Menu for 6 Carrot, Watercress & Egg Roulade 96 ✶ Guinness-Baked Ham 87 ✶ White Christmas Cheesecake 171 NEW YEAR’S EVE DINNER PARTY Menu for 6 Pomegranate…

A Antonio Carluccio’s Mushroom Strudel 153 Apple & Ginger Twist 41 B Bacon-Wrapped Chipolatas with Bay & Rosemary Leaves 59 Baked Sherry Cheesecake 122 Beef & Venison Pie 83 Beetroot Soup with Salami & Sage 47 Black Forest Roulade 130 Bramley Apple & Custard Tart 121 Brandy & Orange Sauce 69 Brioche Bread Sauce 64 Brussels Sprouts with Lardons & Almonds 62 C Carrot, Watercress & Egg Roulade 96 Celebration Layer Cake 140 Cheese & Pineapple Wedges 33 Cheese & Poppy Seed Straws 34 Chestnut & Butternut Squash Stuffing 59 Chicken Liver & Thyme Parfaits 48 Chilled Chocolate & Whisky Soufflés with Salted Butterscotch Sauce 168 Chocolate, Amaretti & Ginger Tart 175 Chocolate & Blackberry Fraisier 143 Chocolate & Fig Salami 176 Chocolate & Orange Bundt 118 Chocolate Pear Temptation 164 Chocolate Truffles 185 Chorizo, Chicken & Manchego Bites 30 Christmas Brownie Bites 185 Christmas Pie 92 Christmas Pudding 66 Christmas Wreath Salad 47 Cranberry & Ginger Sauce 65 Cranberry, Ginger &…

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