Great British Food 2016 Christmas

* OUR ULTIMATE BOXING DAY HAM * HOMEMADE GIFTS * MAGICAL WINTER DAYS OUT *

s a m t s i r Ch Great British Food

64 Sparkling Seasonal Recipes

Comfort & Joy!

14 SMASHING SIDES 22 SHOW-STOPPER PUDS 18 AMAZING ARTISAN ALES & CHEESES

Mary Berry’s Foolproof Festive Roasts Gizzi’s Clementine & Ginger Trifle

WIN! £3000

OF FOODIE PRIZES

Tom Kerridge

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“My ideal family Christmas”

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Welcome

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Christmas is a sensory overload in the best possible way, whether it's the glorious smell of warm mince pies fresh from the oven or the comforting sound of turkey gravy quietly bubbling away on the stove. There's nothing like the sights, smells and sounds of Christmas to transport you straight back to childhood. Though plenty has changed of course; 20 years ago it was a gleaming pile of presents that had me desperate for the big day to come around, these days it's all about my mum's Boxing Day ham – plus the excuse to enjoy a glass of bubbly with breakfast! This issue is dedicated to all of those lovely foodie traditions every family does a bit differently; for chef Nathan Outlaw (p.53) that means everything is homemade with no exception, while Val Warner (p.22) always shuns turkey for a big plump goose. Whether you like to keep it classic or want to experiment with something new this year, we've got it covered – from foolproof turkey, stuffing and glazed ham (p.39), to perfect party food (p.80), Mary Berry's turkey alternatives (p.24) and some utterly mouth-watering sides (p.24). Pudding is also thoroughly taken care of; if you want to please a crowd, our gooey chocolate desserts on p.117 are unbeatable, while the vibrant rainbow bakes on p.54.would make a truly stunning centrepiece.

You can't be at a retro prawn cocktail to kick off C hristmas dinner. Try our updated vers ion on p .60

Ice cream in cake form – need we say any more? Check out the recipe on p.17

Have a delicious Christmas!

Natasha

Editor [email protected]

ME E T T H E E XP ERTS

MARY BERRY THE QUEEN OF BRITISH FOOD SHARES FOUR ABSOLUTELY FOOLPROOF FESTIVE ROASTS ON P.24

GIZZI ERSKINE THE STYLISH LONDON CHEF SHARES HER FOODIE LOVES AND HATES ON P.146

TOM KERRIDGE GBF FAVOURITE TOM TALKS CHRISTMAS DINNER, FAMILY TRADITIONS AND TRANSFORMING HIS DIET ON P.90

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Baby carrots wrapped in cr ispy bacon (p .34) is our new favourite festive side /3

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Contents December 2016 I

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ISSUE 78

Foodie Features 25 Val's Kitchen

Our columnist reminisces about a rather dramatic childhood Christmas

53 Nathan Outlaw's Great British Food

99 Gizzi's Winter Wonders

138 Great Escape

117 Puds for Chocolate Lovers

We explore the best produce and restaurants in Lancashire

From apple doughnuts to trifle and hot chocolate, the cook shares her sweet festive recipes Sweet recipes you'll find hard to resist

The fish expert discusses his perfect Christmas feast

In the Know

58 GBF Interview

29 Your ultimate guide to Christmas

Tom Kerridge talks festive family food

62 Say Cheers!

Beer expert Sophie Atherton shares her top tips for beer and food pairing

9 This Month

News, events, shopping ideas and eating out

From starters, to side dishes and mains, feast on our 17-page special, the only Christmas guide you will need

We explore what it takes to get your turkey from farm to fork

110 How to be a Great Guest

Whether you're a host or a guest, read our indispensable etiquette guide for the festive season

146 Last Words

Our pick of the best cheeses for festive feasting

95 Tried and tested

17 Cold Comfort

125 12 Days of Christmas

Delicious ideas with left over Christmas pudding

£3000 worth of treats up for grabs

86 Christmas Cheats

Our guide to the best drinks

47 9 Ideas

142 The Big Foodie Giveaway

The tastiest pre-made shortcuts from the shops

Tasty Recipes

24 Mary Berry's Festive Roasts

133 Rule Britannia

80 Our Boxing Day Spread

The best beers for Christmas

The nation's favourite cookery teacher shares her best roast recipes

We take a look at the best presents

The best cold cut pies, chutneys, pickles and dips

Gizzi Erskine discusses her foodie loves and hates

Warming dishes from Scandinavia

66 Gift guides

Great British shopping ideas

48 Your Ultimate British Gareth May discovers how to make the Cheeseboard

107 The Story of Christmas Meat

140 Eat Local

Tempting Ideas

91 It's all Gravy best trimmings

We take a look at the beautiful food and coastline of St Ives, Cornwall

114 Cocktails Hour

60

Our guide to the events and activities this advent

O N T H E COV E R P.99 Gizzi Erksine's sweet treats and festive desserts

P.125 Enjoy the best of the UK with magical winter days out

54 Rainbow Bakes

From meringue to stained glass gingerbread, bake in colour this month

60 Love your Leftovers

From fritters to puddings, delicious ways to use up leftovers

75 Fireside Feasts

Hearty and comforting dishes perfect for winter entertaining 4/

P.58 Tom Kerridge discusses his family's perfect Christmas

P.17 Dozens of delicious Christmas recipes

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P.80 The best Boxing Day spread with artisan ales and amazing cheeses

P.142 Win big with £3000 worth of amazing prizes

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RECIPE INDEX

Recipe List From simple light lunches to tasty seasonal suppers and show-stopping puddings Starters, Snacks & Sides

17 Red Cabbage, Kale & Pomegranate Salad 17 Celeriac Fritters 30 Salmon, Leek & Dill Tartlets 30 Coronation Chicken Potato Skins 30 Sausage, Cranberry & Chestnut Rolls 34 Crispy Root Vegetables with Cinnamon Salt & Pumpkin Seed & Parsley Dip 34 Roasted Brussels Sprouts with Crispy Parmesan 34 Sausage, Pork, Fig & Thyme Stuffing Roll 34 Baby Carrots Wrapped in Prosciutto 39 Chestnut Stuffing 39 Apple, Sage & Onion Stuffing 75 Chicken Liver Parfait with Fig Relish & Toasted Brioche

p.17

Christmas Great British Food

Editor Natasha Lovell-Smith 01206 508619 [email protected] Deputy Editor Chloe Ryan 01206 508623 [email protected]

p.117

Mains

MEAT 17 Kale & Pancetta Tart 24 Roast Fillets of Pork with Prune & Apple 24 Roast Rib of Beef 39 Roast Ham with Marmalade Crust or Honey Glaze 75 Sausage, Pasta & Bean Stew with Greens 75 Potato Pie with Bacon, Leeks & Cheese POULTRY 24 Slow- Roast Duck with Orange & Port Sauce 24 Herb & Garlic Roast Chicken 39 Perfect Roast Turkey & Gravy 75 Braised Duck & White Bean Cassoulet 82 Ultimate Turkey Sandwich 82 Coronation Turkey FISH & SEAFOOD 17 Juniper Cured Salmon 60 Garlic & Tomato Prawns 60 Prawn Cocktail

Vegetarian

34 Grilled Pepper Tomato & Mozzarella Galette 60 Cauliflower Cheese 60 Cauliflower Cheese Fritters 99 Vegetarian Haggis Wellington

Puddings & Bakes

17 Ice Cream Cake 44 Caramel & Double Chocolate Profiterole Tower with Copper Bling 47 Christmas Pudding Truffles 47 Christmas Pudding Strudel 47 Christmas Pudding Muffins 6/

Editorial Assistant Yasmin Godfrey 01206 505985 [email protected] Group Advertising Manager Daniel Lodge 01206 505951 Advertising Manager Owen Cook 01206 505939 [email protected] Group Editor Charlotte Smith 01206 508615 Contributors Gareth May

47 Christmas Pudding Squares 47 Christmas Pudding Brownies 47 Christmas Pudding Trifle 47 Christmas Pudding Ice Cream 47 Christmas Pudding Crème Brûlée 54 Firework Chocolate Cake 54 Stained Window Gingerbread Biscuits 54 Rocky Road 54 Rainbow Meringues 60 Cardamom & Cinnamon Buns 60 Cardamom Bun & Cream Pudding 99 Clementine & Ginger Trifle 99 Apple Cider Fritters 99 Gingerbread Latte Cake 117 Marmalade & Prune Chocolate Cake 117 Chocolate Brownie Pudding with Salted Caramel & Toffee Pecans 117 Chocolate & Salted Caramel Cheesecake 117 Orange Chocolate Truffles

Drinks

47 Christmas Pudding Cocktails 30 Sparkling Cosmopolitan 30 Festive Martini 99 Epic Malted Hot Chocolate

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Account Manager Nathan Kliber 01206 505424 [email protected] Art Editor Matt Sumner Designers Lloyd Oxley, Adam Barford Publishing Director Helen Tudor 01206 505970 Photography CliQQ Photography 01206 855477 Subscriptions Jenny O'Neill 01206 508605 Circulation Mick Orrin 01206 505912

p.27

Accounts Joy Loveday 01206 505914 Published by Aceville Publications Ltd, 21-23 Phoenix Court, Hawkins Road, Colchester, Essex, CO2 8JY Newstrade Sales MarketForce 0203 148 3300 Next Issue on sale: Dec 9th

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This Month PRODUCTS * PEOPLE * EATING OUT * WHAT’S ON

Local – Seasonal – Brilliant The season of feasting is here! Indulging in the richest and best food and drink is one of the many joys of Christmas. This is not a time for moderation. December is a month that reinvigorates the senses, with fireside drinks, and the promise of warm welcoming kitchens full of the smells of roasting meats, cinnamon, and gingerbread.

PIE TIME

Making your own mince pies is a crucial part of the Christmas ritual for many, but if you're catering for a party it's hard to beat these mini handcrafted M&S mince pies. £16, for a pack of 36

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Pick of the

Month

Our pick of the loveliest products to buy for your kitchen this month

Crack your nuts in style with this cute squirrel. Rompinoci squirrel argento, £24.98 from eprice.it Tailored to the season, these Tyrells 3 bird roast crisps and Bellini flavoured 'poshcorn' are perfect for parties. £2.19 / £1.59 per bag from independent stores

Indulge with these Waitrose Christmas tree red velvet cupcakes. £1.20, waitrose.com

Unleash your inner show off with this stunning DIY gingerbread house kit. £35, biscuiteers.com

Serve awe inspiring trifles and desserts in this Waitrose Dining clear bobble bowl to match. £20, waitrosekitchen.com

These Sweetly Does It set of 3 star cookie cutters are perfect for festive baking. £4.25, bakewellcookshop.com 10 /

This fresh Christmas tree apron will inspire you to get cooking some winter warmers. £24 from thornbackandpeel.co.uk

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This edible herb and chilli wreath is a great foodie alternative. £29.99, rocketgardens.co.uk

THIS MONTH

HAPPY EATING What we’re up to this month

Natasha, editor I'm swapping my usual glass of English dry white for one of the delicious festive ales we have tried and tested in this issue.

Chloe, deputy editor I've been trying to nail gingerbread flavour and consistency. It's the perfect easy baking recipe if you're in the kitchen with children because they can get creative customising their gingerbread with icing and decorations, and it fills the house with lots of lovely Christmassy spices.

Yasmin, editorial assistant I'm always over-excited in the lead up to Christmas and this month I've been hunting down the best Christmas decorations. I'm yet to succumb to buying the gorgeous wreath on the opposite page but it's only a matter of time.

Fresh and easy For a quirky take on dessert everyone can enjoy, Tesco has created this sharing board of desserts designed to look like favourite cheeses. £12, Tesco

Don't fret over a Christmas starter, keep things easy and delicious with fresh seafood from Booths, either pan-fried simply with garlic or served cold with some brown bread and butter, wedge of lemon and a dollop of mayo. Wholetail langoustines, £16/kg. Hand-dived scallops from the Isle of Mull, £45/kg.

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What's the most memorable meal you've had? It has to be at Jamin, which was Joël Robuchon’s restaurant in Paris where I dined many years ago with great friends. Everything from the morels and foie gras to his famous mashed potato was perfection. It was just a moment in time when I could really enjoy everything about the experience. More recently, I travelled to the US and had a very, very good meal at Thomas Keller’s restaurant in California, The French Laundry.

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Nigel Haworth

The chef patron of Northcote in the Ribble Valley, Lancashire, talks sprouts, Christmas, and making fishcakes with his mum...

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What winter ingredient do you most look forward to? Interestingly I look forward to Brussels sprouts. People often misunderstand them but I think they are an incredible vegetable. I love that now you can buy flower sprouts too, which are great in salads. I love them lightly crushed with a pork chop or pork steak.

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Which are your favourite restaurants at the moment? Locally in the north of England, I like Yu in Alderly Edge, which serves modern Chinese cuisine with a traditional twist. In London if I’m going classic it’s got to be Bentley’s Oyster Bar. Another

favourite is The Raby Hunt near Darlington where earlier this year, head chef James Close and the team were awarded two Michelin stars. What will you be doing on Christmas day and what will you be eating? On Christmas Day I’ll be dining with my family, and there’ll be 10 to 12 people. We’ll start with tempura king prawns with a glass of Champagne and then I love to do simple, hand-carved smoked salmon as a starter followed by beef wellington, which is a family favourite. Christmas is a time I like to relax with a glass of bubbly rather than creating something new in the kitchen.

Do you have any early memories of food and cooking? An early childhood memory was helping my mum with her fishcakes. It is such rustic, British dish, and I still enjoy making them to this day. I can also still remember the first thing I made at college. I had a wonderful teacher, who taught me to make lemon meringue pie, which I took home on the bus wrapped in parchment paper, thinking it was the best thing since sliced bread! What are the best and worst parts about being a chef? I don’t think there are many jobs out there where you get to be creative so many times during each day and have people enjoy what you’ve made. The worst part is the unsociable hours, which can be hard as you grow with your family. Being a chef is a craft which you really have to love as it takes so much dedication. Nigel's cookbook Obsession 16, is out now. Obsession 17, Northcote's annual gastronomic event, will take place 20 January to 5 Feb 2017. northcote.com

TOM KERRIDGE TALKS WEIGHT LOSS AND CHRISTMAS ON P.58

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This Rococo chocolate festive cigar is dusted in cocoa powder and packed in a cigar tube. £9.95, rococochocolates.com

Riverford has added a delicious new nut loaf to its range, made with squash and cashew nuts. £7.95, riverford. co.uk

Christmas pud isn't complete without a drizzle of double cream, and Yeo Valley's is one of the best available. £1/227ml, supermarkets nationwide

©BRITISH PORK

“If a 40 year old fat, bald bloke who is just a normal guy from Gloucester can lose weight, then anybody can!”

The GBF shopping basket

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e Mad te - milk i h g W ersey J stan Gar reamy c h w it

W HE RE TO G O :

...for Christmas drinks We've picked three of our favourite spots for sipping a cocktail in the glow of the fairy lights. Let us know of any other great spots on Facebook or Twitter @BuyBritishFood. 1. Skypod Bar, London

If you're after twinkly, wintry cityscapes, those from the Skypod bar in London don't come much better. Throughout December, the space will be dressed with faux fur throws and a huge Christmas tree and the menu will feature festive cocktails and bar bites. skygarden.london/sky-pod-bar

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2. The Voyage of Buck, Edinburgh

It doesn’t get much more picturesque than Edinburgh at Christmas, with the tall gothic skyline set against an indigo sky; and nowhere more so than the west end, which will play host to Edinburgh's Christmas On Stage celebrations. Just around the corner, set amongst the romantic narrow streets of the West End shopping district is brand new bar The Voyage of Buck, styled in vintage art deco with a classical cocktail menu. The glitz and glamour of The Great Gatsby with drinks served by an award winning bar team. thevoyageofbuckedinburgh.co.uk

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3. Lost & Found, Leeds

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Lost & Found, Leeds offers imaginative cocktails in beautiful surroundings. Try a gingerbread milk punch if you like your cocktails creamy and rum-based, or opt for a sharp Kurrant Affair, made with vodka, lemon juice and blackcurrant jam. the-lostandfound.co.uk

WHAT’S ON Christmas Street Food Garden Party 3 December, Herts

A garden party in the middle of winter – well, why not? Wrap up warm, grab a hot drink and explore everything this large festival has to offer. This debut event promises to be the perfect place to stop by and indulge in a range of festive and international street foods. The party continues late into the night with DJs and live music.

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Abergavenny Christmas Fair 13 December, Wales

The 'gateway to Wales' has become synonymous with brilliant festivals packed with jaw-droppingly delicious food. Abergavenny's Christmas Fair isn’t any different. Take the children on a magical adventure to Santa’s workshop and marvel at the beautiful decorations. You can learn how to make some Christmas cocktails and cook the best turkey here too.

www.greatbritishfoodmagazine.com

Chocolate Festival December 4, London

If you've always dreamed of ending up inside Willy Wonka's chocolate factory, this is the festival for you. Filled to the gunnels with gooey, rich and delicious chocolate, welcome to the Chocolate Festival, a place where you can indulge in everything sweet and sticky. Get lost in the tasty brownie trail or try out a chocolate massage.

THIS MONTH

Heston's back with more festive treats Heston Blumenthal's new range for Waitrose has been launched with plenty of his trademark flavour combinations. There are now 60 products in the range, but we love the sound of marmalade on toast ice-cream,

mince pies with a lemon twist, and Persian Christmas pudding, £14/800g, (pictured below) which contains an amazing array of ingredients including pomegranate liqueur, pistachios, caramelised orange and rose butter.

New bottle on the

BLOCK

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Wealden distiller Greensand Ridge Distillery has launched a premium London dry gin which uses traditional Wealden crops, such as cobnuts and other surplus produce to create a local, distinctive, premium spirit. The gin includes eight botanicals that grow within a mile of the distillery, including cobnuts, gorse flowers and oak moss. The distiller will also release a limited edition raspberry eau-de-vie; a delicate, clear, raspberry-flavoured spirit made from surplus, quality berries grown by local farmer Giles Cannon. £34.95 greensanddistillery.com

FOODIE BAROMETER What's Hot + CHURROS These Spanish doughnuts are enjoying their day on social media. + COCONUT FLOUR This gluten-free alternative is high in fibre, protein and healthy fats.

What's Not - FOOD WASTE The UK's first warehouse stocking products thrown away by supermarkets has opened in Pudsey, near Leeds. - UNHEALTHY DIETS Millennials, aged 18-30, are far healthier than older generations, with 47% claiming to prioritise a healthy diet, according to new research by PwC.

THREE OF THE BEST... { HOT CHOCOLATES } Paxton Gourmet Hazlenut & Pistachio Hot Chocolate £8.50, paxtonchocolate.com A luxurious high quality hot chocolate with nutty notes. Also available in sea salt, earl grey & orange and spiced dark flavours.

Chococo Hot Chocolate Flakes, £6.50, chococo.co.uk Make a delicious drink with these Madagascan flakes with 70% cocoa solids. Just add milk.

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Divine Drinking Chocolate, £3.50, divine.com Ethical and tasty, this drink is made with cocoa from Ghana, grown by a co-operative of smallholder farmers who also co-own the Divine company and share in the profits they help to create. / 15

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RECIPES | EAT IT NOW

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These warming winter recipes from Trine Hahnemann combine Scandi style with the most delicious seasonal ingredients. Dig in

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your hands just until the ingredients come together into a dough. If the dough does not come together, sprinkle in a little water. 2. Butter a tart tin, about 28cm in diameter, then roll out the dough on a floured surface until big enough to line the tin. Line the tin and put the pastry case in the fridge to rest for 1 hour. Preheat the oven to 180°C/Fan 160°C/Gas 4. 3. Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake in the hot oven for 15 minutes, then remove the beans and parchment and bake for 5 minutes more. 4. While the case is baking, start to make the filling. Cut the pancetta into cubes and fry in a large, dry sauté pan until golden brown, then take off the heat and set aside. Cut the potatoes into 1-cm cubes, and rinse and roughly chop the kale. Place the pancetta pan over the heat again, and add the oil, shallot and garlic. Let them cook for a few minutes, then add the potatoes and kale and sauté for about 5 minutes. 5. Remove from the heat and set aside for 5 minutes. Now add the grated cheese and crème fraîche, fold in the beaten eggs and season with salt, pepper and nutmeg. Pour the mixture into the blind-baked pastry case, return to the oven and bake for 30–35 minutes, or until the filling has set.

The Danish art of hygge (pronounced huegah) is all about feeling content, happy and stress free, surrounded by your favourite people. That's certainly something we can get behind! Go the whole hog with cosy blankets, comfort food and lots of candles! KALE & PANCETTA TART Serves: 8 Prepare: 20 minutes, plus resting time Cook: 1 hour, 5 minutes For the pastry: 100g wholegrain stoneground spelt flour, plus extra for dusting 100g plain flour 1 tsp sea salt 100g butter, diced, plus extra for greasing 100g quark or fromage frais For the filling: 150g pancetta 18 /

300g boiled, peeled potatoes 150g kale 1 tbsp rapeseed oil 1 shallot, chopped 3 garlic cloves, chopped 75g Cheddar cheese, grated 100g crème fraîche or quark 4 large eggs, beaten Freshly grated nutmeg Sea salt and ground black pepper

1. Begin with the pastry. Mix both flours and the salt together in a large bowl, then rub in the butter with your fingertips. When it feels like breadcrumbs, mix in the quark or fromage frais and knead lightly with

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RED CABBAGE, KALE & POMEGRANATE SALAD Serves: 8 Prepare: 15 minutes 1 pomegranate 200g red cabbage 100g kale Sea salt and freshly ground black pepper For the dressing: 2 tbsps lime juice 3 tbsps rapeseed oil 1 tsp honey

1. Cut the pomegranate in half over a bowl lined with a sieve to catch the juices. Take out the seeds and reserve 2 tablespoons of the juices collected for the dressing; set aside. 2. Thinly slice the cabbage and roughly chop the kale. Mix the cabbage, kale and pomegranate seeds together in a bowl. 3. For the dressing, mix the 2 tablespoons of pomegranate juice with the lime juice, rapeseed oil and honey, with salt and pepper to taste. Just before serving, toss the salad in the dressing, seasoning with salt and pepper.

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Recipes taken from Scandinavian Comfort Food by Trine Hahnemann (£25, Quadrille) Photography: Columbus Leth

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RECIPES | EAT IT NOW

CELERIAC FRITTERS Serves: 8 Prepare: 5 minutes Cook: 10 minutes

For the ice cream: 1 litre plus 3 tbsps double or single cream 12 egg yolks 150g caster sugar

250g celeriac 250g parsley root 2 eggs, lightly beaten 50g sesame seeds 1 green chilli, finely chopped 1 small onion, finely grated Rapeseed oil, for frying Sea salt and freshly ground black pepper

For the sponge: Butter, for greasing 4 eggs 120g caster sugar 30g cocoa powder Pinch of salt

1. Peel the celeriac and parsley root, then grate them both. Mix with all the remaining ingredients in a bowl, seasoning with salt and pepper. 2. Heat a little oil in a frying pan and, when hot, place spoonfuls of the mixture in the pan and cook for 4–5 minutes on each side, until golden and crisp.

For decoration: 100g dark chocolate (60% cocoa solids), melted

JUNIPER CURED SALMON Serves: 8 Prepare: 15 minutes, plus curing time 1 tbsp coriander seeds 1 tbsp black peppercorns 50g juniper berries 150g flaky sea salt 200g caster sugar 1 fillet of salmon, about 1.6kg, skin on Rye bread, to serve Horseradish cream, to serve

1. Using a pestle and mortar, lightly crush the coriander seeds and peppercorns together, then tip out into a mixing bowl and lightly crush the juniper berries. Add to the bowl with the salt and sugar and mix well. 2. Line a ceramic dish at least 40cm long with cling film to overhang the sides, and place the salmon fillet skin-side down in the dish. Now spoon the cure mixture evenly over the salmon, making sure the whole fillet is covered. Wrap the cling film up tightly around the fillet so the mixture stays in place. Refrigerate for 3 days, to cure. 3. Rinse the cure mixture off with cold water and wipe the fish clean. To serve, cut into slices, leaving the skin behind, and eat with bread and horseradish. ICE CREAM CAKE Serves: 8–10 Prepare: 25 minutes, plus cooling and freezing time Cook: 20 minutes

For the caramel: 200g caster sugar

1. For the sponge, preheat the oven to 180°C/Fan 160°C/Gas 4. Line a round 28cm springform cake tin with baking parchment and butter the baking parchment. 2. Separate the eggs and whisk the whites until stiff, then whisk in half the sugar a little at a time until you have used all the sugar and the mixture is a shiny, stiff meringue. Whisk the egg yolks in a separate bowl with the remaining sugar until fluffy and pale, then sift in the cocoa powder and salt. Fold the beaten egg whites into the egg yolk mixture and spread it evenly into the tin. Bake for 10 minutes. Leave to cool in the tin. 3. For the caramel, add the sugar to a dry pan and let it melt gently over a medium heat; do not stir, just shake the pan gently now and then. When it has turned golden (don’t let it go too dark or it will taste bitter), pour onto a piece of baking parchment and leave to cool and harden. 4. For the ice cream, put the cream into a pan and bring to the boil, then remove from the heat. Meanwhile, whisk the egg yolks and sugar together in a large bowl until pale and fluffy. Gradually whisk in the hot cream mixture, then pour back into the pan again and heat slowly, stirring, until it starts to thicken. Leave to cool, then chill. 5. Crush the hard caramel and stir into the chilled mixture. Pour it into a freezerproof container and freeze for about 2–3 hours, taking it out now and then to give it a good stir, until the ice cream is almost frozen. (Alternatively, churn in an icecream machine.) Now spoon it over the baked sponge and spread it evenly. Freeze for 2–3 hours. 6. Just before serving, dip a spoon into the melted chocolate and throw it at the cake from different angles until you have a wild decoration! Serve right away.

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COLUMN | VALENTINE WARNER

Valentine’s

KITCHEN This month Val talks family traditions and remembers a less than perfect Christmas morning

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find it very hard to write about Christmas before December: it’s against all my principles. I saw lights being put up today and a board advertising staff parties. Gah! But hey, lead times are lead times and no amount of moaning will hold back the tide of tinsel already tinkling! As we’ve grown older and added new attachments to the Warner family, traditions have faded or changed – but thankfully a few things stay the same. Christmas Eve supper almost certainly sees a fat, flat fish stare boggle eyed from the centre of the table. This could be a large turbot, brill or more recently plaice. Simply baked whole and slid onto a platter is the best way to serve it, with buttery new potatoes and chives on the side. A nice frilly salad is the foil to huge dollops of the Bernaise sauce that Mum always makes. Glug, munch, slurp and then it’s off to midnight carols. I’m not a religious man, but love the inside of churches and a good sing – especially when you know the words and don’t need the hymn book. Christmas morning comes and we still give each other stockings, so everyone has a chocolate sardine, tangerine and a walnut come breakfast time. We have eggs and bacon and lots of coffee; this is soon counter-dosed with a bottle of Champagne. The Warners are a goose family; turkeys are not welcome here. Actually that reminds me of one of my funniest festive memories. One Christmas morning Mum took the goose from the oven – and at the very same time a mouse ran up her trousers and fastened its

tiny claws into the gusset of her tights! We heard shrieking and burst into the kitchen to find Mum doing a deranged Riverdance and tearfully stuttering “There’s a mouse in my trousers”, while still skilfully clutching on to a piping hot goose with her oven gloves. Dad in his typically insensitive way thought it a good time to suggest, “Well let’s send the cat up”. My brother and sister and I burst out laughing. My mum hurled the goose and hot fat at us, then wildly flicked

“The Warners are a goose family; turkeys are not welcome here!”

Illustration: Louise Abbott 22 /

out her leg in an aggressive can-can. The mouse shot out and hit the dish washer, only to crawl into the darkness under the machine. Mum fled from the kitchen sobbing. She packed and left. Turns out she went to Greenham Common to share blankets and tea with women’s lib lot. She came back on Boxing Day for more clothes. Anyway, I’m cooking for her this year, so let’s see what happens...

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Christmas roasts don’t have to mean turkey – each of these delicious meaty alternatives from Mary Berry would make a glorious centrepiece

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RECIPES | MARY BERRY

For the gravy: 1 tbsp flour 150ml apple juice 150ml stock

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1. Preheat the oven to 220ºC/Fan

“This roast can be stuffed and kept raw in the fridge up to a day ahead. It also freezes very well too”

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200ºC/Gas 7. First, make the stuffing. Melt the butter in a frying pan over a high heat, add the onion and fry for a minute. Cover and cook over a low heat for about 15 minutes or until tender. Add the apple and toss for a few moments. Set aside to cool. 2. Put the sausage meat, prunes and sage in a bowl, season with salt and pepper, and then tip in the onion and apple. Stir to combine. Arrange the two fillets on a board, cover with clingfilm and, using a rolling pin, bash them so they are about a third thinner but equal in size. 3. Remove the clingfilm, spread the stuffing over one fillet and sit the other fillet on top. Lay eight slices of Parma ham on a board, slightly overlapping, and sit the fillets on top so they lie across the ham. Roll up like a roulade so the Parma ham is sealed underneath. 4. Sit in a roasting tin and roast in the preheated oven for about 45-55 minutes until crispy and cooked through. Transfer to a plate to rest. 5. To make the gravy, sprinkle the flour into the roasting tin, place over a high heat and whisk in the apple juice and stock. Cook to reduce and serve with slices of the stuffed pork.

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ROAST FILLETS OF PORK WITH PRUNE & APPLE Serves: 6-8 Prepare: 20 minutes Cook: 1 hour, 20 minutes

Knob of butter 1 large onion, roughly chopped 1 medium Bramley apple, peeled and chopped very finely 3 good quality pork sausages, skinned 50g ready-to-eat dried prunes, roughly chopped 1 tbsp fresh sage, chopped Salt and freshly ground black pepper 2 x 450g pork fillets, trimmed 8 slices Parma ham

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SLOW- ROAST DUCK WITH ORANGE & PORT SAUCE Serves: 4 Prepare: 10 minutes Cook: 4 hours, 10 minutes 1 duck 2 large oranges 3 level tbsps plain flour 200ml game stock 100ml port 1tbsp redcurrant jelly Salt and freshly ground black pepper

1. Pre-heat the oven to 140ºC/Fan 120ºC/Gas 2. Place a grill rack in a roasting tin and sit the duck, breast side down, on the rack. Using a small knife remove the skin from the oranges and put into the cavity of the duck. Roast in the preheated oven for 2 hours. 2. Carefully turn the duck over so the breast is on top and return to the oven for a further 2 hours (4 hours total cooking time). 3. Increase the temperature to 200ºC/Fan 180ºC/Gas 6 and roast the duck for 15 minutes to crisp the skin. Remove the duck from the tin and cover. 4. To make the sauce, pour the duck fat from the roasting tin into a jug and spoon 3 tablespoons of the fat into a saucepan. Place over a high heat and add the flour. Whisk to combine. Slowly whisk in the stock, Port and any duck juices from the tin (and from the rested joint) and continue to whisk over a high heat until boiling and thickened. Squeeze the juice from one orange and add to the pan with the redcurrant jelly. Season with salt and pepper, bring back to the boil and simmer for a couple of minutes. 5. Segment the remaining orange and chop into fine dice. Add to the sauce. Shred the duck and serve with the hot sauce.

“A wonderful way to serve a whole duck. Slow roasting does not dry it out and, with a quick roast at the end, it still has a crispy skin” ROAST RIB OF BEEF Serves: 6-8 Prepare: 20 minutes plus resting time Cook: Around 2 hours Approx 2.7kg rib joint, prime rib or wing rib beef, French-trimmed and chime bone removed 2 large onions, cut into wedges Salt and freshly ground black pepper For the gravy: 1 small onion or shallot, finely chopped 1 tbsp plain flour 500ml beef stock

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1. Preheat the oven to 220°C/Fan

200°C/Gas 7 and bring the beef to room temperature for 30 minutes before roasting. 2. Arrange the onion pieces in a large roasting tin and sit the rib on top. Season well, transfer to the oven and roast in the preheated oven for 20 minutes, or until brown. 3. Reduce the oven temperature to 180°C/Fan l60°C/Gas 4 and roast the rib joint for 15 minutes per 450g (including the initial 20 minutes). (For example, the second roasting of a 2.7kg rib joint should be 1 hour 10 minutes.)

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4. Remove the meat from the oven and from its roasting tin. Discard the onions and wrap the beef in foil to keep hot while resting. Allow to rest for about 20 minutes. Meanwhile, make the gravy.

5. Skim the surplus fat from the roasting tin, leaving about 3 tablespoons in the tin. Add the onion or shallot and fry on the hob for a couple of minutes. Sprinkle in the flour and stir well, scraping up any sediment and juices in the bottom of the tin.

“Roast rib of beef is much fattier than a fillet of beef and, therefore, it has a lot more flavour”

6. Stir in the stock (hot will make it boil

quicker). Bring to the boil, stirring well, and boil for 2-3 minutes. Strain into a gravy boat and serve. Serve the rib with Yorkshire pudding, roast potatoes and horseradish sauce.

HERB & GARLIC ROAST CHICKEN Serves: 6 Prepare: 10 minutes Cook: 1 hour, 20 minutes

1 garlic bulb 85g butter, softened Salt and freshly ground black pepper 1.5kg whole chicken 3 rashers streaky bacon Small bunch of fresh thyme 5 bay leaves 1. Preheat the oven to 200ºC/Fan

180ºC/Gas 6. Remove the cloves of garlic from their skins and crush using a garlic press, reserving a few skins for the cavity. Place the garlic in a small bowl with the butter and season with salt and pepper. Mix together well. 2. Put the chicken into a small roasting tin. Spread the garlic butter over the bird and then lay the bacon rashers over the top of the breast. Place the herbs in the cavity of the chicken with some of the garlic skins. 3. Roast the chicken in the preheated oven for 1 hour 20 minutes, basting from time to time in the buttery juices, until golden brown and cooked through. Chop the crispy bacon and scatter over the chicken.

FESTIVE SPARKLE These fabulous British drinks are a worthy alternative to Prosecco or Champagne Recipes taken from Mary Berry’s Family Sunday Lunches by Mary Berry (£25, Headline) Photography by Georgia Glynn Smith

Ridgeview Bloomsbury A truly special celebration wine that works particularly well with fish and seafood. Perfect for serving with canapés. £27 ridgeview.co.uk

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Bolney Blanc de Blancs A smooth and full-bodied 100% Chardonnay sparkler that always impresses. One to save for Christmas Day breakfast. £26.99 bolneywineestate.com

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YOUR FESTIVE FEAST

The Big Day Roasting meat, bubbling gravy, perfectly crisp roasties – Christmas is the food highlight of our year! From easy party nibbles to the ultimate roast turkey, we’ve got your festive favourites covered

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. . . t r a t To S Rather than serving your guests formal starters, why not keep it casual with cocktails and party nibbles?

SALMON, LEEK & DILL TARTLETS Makes: 36 Prepare:15 minutes Cook: 10-15 minutes 25g unsalted butter 1 leek, thinly sliced 1 clove garlic, crushed 170ml tub double cream 1 medium egg 213g can wild red salmon, drained 1 tbsp chopped fresh dill, plus extra fronds for garnish 36 ready-made mini tartlet cases

1. Preheat the oven to 190ºC/Fan 170ºC/Gas 5. Melt the butter in a small frying pan and add the leek and garlic. Cook over a medium heat for 8-10 minutes, stirring occasionally, until softened. Remove from the heat and set aside to cool. 2. Beat the cream and egg together in a medium bowl, then fold in the leek mixture along with the salmon and dill. Divide between the tartlet cases. 3. Sit the tartlets on 2 large baking sheets and bake for 10–15 minutes, or until the filling is just set. Garnish with dill fronds and serve.

GET AHEAD These tarts can easily be made ahead and frozen. Just follow the method up until the end of step 3, then open freeze until solid. To serve, bake from frozen for about 10-15 minutes

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CORONATION CHICKEN POTATO SKINS Makes: 24 Prepare: 10 minutes, plus cooling time Cooking: 40-50 minutes 12 small Charlotte potatoes 1 tbsp rapeseed oil 2 x 170g packs essential Waitrose Coronation Chicken Deli Filler, or similar 1 red or green chilli, deseeded and finely chopped (optional) Fresh coriander leaves, to garnish

1. Preheat the oven to 190ºC/Fan 170ºC/Gas 5. Rub the potatoes with a little of the oil. Transfer them to a baking sheet and bake for 30–40 minutes, or until tender. Set aside until cool enough to handle.

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2. Halve the potatoes and scoop out most of the flesh, leaving a thin layer. Brush the inside of the potato skins with the rest of the oil and sit them cut side up on the baking sheet. Return them to the oven for 10 minutes until golden. 3. Leave the skins to cool for 10 minutes, then fill each one with a little of the coronation chicken. Sprinkle the chilli over the top (if using) and garnish each with a coriander leaf. SAUSAGE, CRANBERRY & CHESTNUT ROLLS Makes: 16 Prepare: 20 minutes Cook: 20- 25 minutes 400g good quality pork sausages 50g cooked chestnuts, chopped 1 tbsp finely chopped fresh sage

YOUR FESTIVE FEAST

GET AHEAD These sausage rolls can easily be made ahead and frozen. Just follow the method up until the end of step 3, then open freeze until solid. When you’re ready to serve, bake from frozen for about 30 minutes

sheets with baking parchment and transfer the sausage rolls onto them, keeping the pastry join at the bottom. 4. Brush a little more egg over the top and bake for 20–25 minutes, until the sausagemeat is cooked through. Transfer to a wire rack to cool before serving. 320g all butter puff pastry sheet 2 tbsps cranberry sauce 1 small egg, beaten, for glazing

1. Preheat the oven to 190ºC/Fan 170ºC/Gas 5.. Using a sharp knife, slice the sausage skins and squeeze out the sausagemeat into a bowl. Stir in the chestnuts and sage. 2. Unroll the pastry on a lightly floured work surface and cut it in half lengthways. Spoon the cranberry sauce down the centre of each half. Divide the sausagemeat mixture in half and roll each batch into a long sausage the same length as the pastry. Lay each half on top of the cranberry sauce. 3. Brush the edges of the pastry with a little beaten egg. Fold the pastry over the sausage, then roll it over so that the join is underneath. Cut each piece into 8 sausage rolls. Line 2 baking

“The traditional Christmas flavours of chestnut and cranberry are combined perfectly in these sausage rolls” / 31

COCKTAIL HOUR It’s easy to get stressed out when your guests start arriving, so make sure you assign someone in your household the role of designated drinks pourer to ensure everyone has a full glass

SPARKLING COSMOPOLITAN

FESTIVE MARTINI

Serves: 2

Serves: 2

75ml vodka 1 tbsp orange liqueur Squeeze of fresh lime juice 100ml cranberry juice Sparkling wine Cranberries, to serve

75ml vodka 1-2 tsps dark brown Muscovado sugar 2 whole cloves ½ cinnamon stick 2 slices fresh root ginger 5 ice cubes 2 tsp dry vermouth 2 orange peel twists, to serve

1. Stir together the vodka, orange liqueur, lime and cranberry juice. 2. Pour into 2 Champagne flutes and top up with the sparkling wine. Drop in a few fresh cranberries and serve.

1. Stir together the vodka, sugar, cloves, cinnamon and fresh ginger in a jug and chill for up to 24 hours until the sugar has dissolved. 2. Add the infused vodka to a shaker along with the ice cubes and the vermouth and shake well together. Strain into 2 small martini glasses and serve each with a twist of orange peel. Recipes taken from waitrose.com

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ls se us s t

Ch ee s sp y B ro r u

Crispy root vegetables

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YOUR FESTIVE FEAST

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e h t ll A s g n i trimm These gorgeous side dishes will certainly give your turkey centrepiece a run for its money!

CRISPY ROOT VEGETABLES WITH CINNAMON SALT, PUMPKIN SEED & PARSLEY DIP Serves: 6 Prepare: 15 minutes Cook: 15 minutes 500ml vegetable oil 2 sweet potatoes 1 carrot, peeled 1 parsnip, peeled 2 beetroots, peeled ¾ tsp cinnamon 300ml crème fraîche ½ tsp salt 6 tbsps pumpkin seeds 3 tbsps parsley

1. Heat the oil in a heavy based saucepan ready for deep frying – around 165ºC. Use a vegetable peeler to shave the veg into long wafer-thin pieces, removing any excess moisture with kitchen paper. 2. Put a handful of slices in the oil for 2-3 minutes, until their colour deepens and they crisp up - they will get crispier as they cool, so be careful not to overcook. Remove and place onto kitchen paper. 3. Repeat until they are all cooked, then transfer into a dish and sprinkle over the salt and cinnamon. Mix carefully by hand. 4. To make the dip, finely chop the toasted seeds and parsley then blitz in a blender with the crème fraîche , seasoning to taste.

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ROASTED BRUSSELS SPROUTS WITH CRISPY PARMESAN Serves 6 Prepare: 20 minutes Cooking time: 30 minutes 40g Parmesan, or strong British hard cheese 500g Brussels sprouts 4 garlic cloves 4 tbsps pine nuts Zest and juice of 1½ lemons 4 tbsps rapeseed oil, plus 2 tbsps to serve

1. Preheat the oven to 195ºC/Fan 175ºC/Gas 5. To crisp the Parmesan, cover two baking trays with non-stick greaseproof paper, grate the cheese finely and evenly over the top and put in the oven for 8-10 minutes. 2. Turn the oven up to 200ºC. Cut the sprouts in half, make a little slit in the core of each one and place into a roasting dish. Mix the crushed garlic, pie nuts and zest of 1 lemon with the oil, drizzle over the sprout and place in the oven for 30-35 minutes. 3. Remove and stir in the 2 tablespoons of oil remaining, the rest of the lemon zest and juice and seasoning. Sprinkle the crisped Parmesan over the top. GRILLED PEPPER TOMATO & MOZZARELLA GALETTE Serves: 4 Prepare: 10 minutes, plus cooling time Cook: 55 minutes 2 peppers, yellow and orange, deseeded and cut into strips 1 onion, peeled and cut into thin wedges A drizzle of rapeseed oil 250g all-butter puff pastry 16-20 baby plum tomatoes, halved 1 ball of Mozzarella Salt and ground black pepper 2 tbsps pesto, to finish

1. Pre-heat the oven to 190ºC/Fan 170ºC/Gas 5. Mix the peppers with the onion and oil and roast in an ovenproof dish until soft. 2. Grease and line a baking tray. Roll the puff pastry into a rectangle so it’s about the same size as the tray, then place onto the tray. Mark a thick border around the edge of the pastry with a sharp knife and prick the centre 36 /

with a fork. Chill in the fridge until the peppers are cooked. 3. Turn the oven temperature up to 210ºC/Fan 190ºC/Gas 6. Spoon the peppers inside the pastry border and top with the tomatoes. Tear the Mozzarella and scatter over the top, then drizzle with the pesto. Bake in the oven for about 25 minutes, until crispy and bubbling. SAUSAGE, PORK, FIG & THYME STUFFING ROLL Serves: 6 Prepare: 30 minutes Cook: 1 hour, 45 minutes 1 tbsp rapeseed oil ½ onion, finely chopped 70g breadcrumbs 350g sausage meat (or you can use regular sausages and remove the skins) 250g minced pork 2 garlic cloves, crushed 7 dried figs, cut into 1cm cubes 3 tbsps thyme, plus extra for garnish 1 medium egg, lightly beaten 200g smoked streaky bacon

1. You can make up to two days in advance and keep in the fridge. Preheat the oven to 200ºC/180ºC/ Gas 6. Heat the oil in a pan and soften the onions, then set aside. 2. Mix all the ingredients except the streaky bacon, adding the onions once cool. Form into a large ball. 3. Grease a 30cm x 40cm piece of foil. Line the rashers up across it, overlapping and stretching them lengthways, leaving 5cm either side to help seal the stuffing in the foil later. 4. Shape the stuffing into a log and lay it over the bacon. Wrap the bacon tightly round the log, using the foil to help. Twist both ends of the foil to make a cracker shape and place the parcel join-side down on a baking tray. 5. Cook for 45 minutes, then remove from the foil and turn up slightly and cook for 15 minutes to crisp the bacon up. Rest for 15 minutes and garnish with the extra thyme.

“A combinations of sweet and salty flavours that proves carrots can wear blankets too!” Cook: 30 minutes 400g baby carrots 16 prosciutto, or British air-dried ham 3 tbsps honey

BABY CARROTS WRAPPED IN PROSCIUTTO

1. Preheat the oven to 200ºC/180ºC/ Gas 6, and trim the stems of the carrots leaving a short tuft. Wash and peel them. 2. Quarter each prosciutto slice, cutting across them lengthways . Wrap a quarter around each carrot and place in a baking dish, lining them up as you go. Mix 150ml water with the honey together with a pinch of salt and pepper and drizzle over the carrots. Bake, basting occasionally, for 30 minutes, or until the carrots are tender.

Serves: 4 Prepare: 15 minutes

Recipes courtesy of ocado.com. Photography by Martin Poole

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YOUR FESTIVE FEAST

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GBF PROMOTION

A HELPING HAND FROM BRITISH TURKEY For the majority of Brits, Christmas would not be Christmas without a whole roast turkey. It is still the number one choice for the big day and there is more choice than ever on which bird to buy. Supermarkets and butchers offer turkeys to suit every budget, whether you choose frozen or fresh, a traditional white turkey or splash out on a special breed, you will find one that is perfect for your family. Just make sure it is British and has the Red Tractor logo so you know you are guaranteed quality. Of course cooking the most important meal of the year can be nerve-wracking if you have a large crowd coming over, or if it is your first time in charge of Christmas lunch! But don’t worry, this is what the British Turkey Information Service is for! For recipes and leftovers ideas visit BritishTurkey .co.uk or follow @BritishTurkey on FB and Twitter 38 /

DON’T LET THE BIRD GET YOU IN A FLAP. ADVICE IS AVAILABLE IN A VARIETY OF WAYS: ONLINE: britishturkey.co.uk has everything you need to know about cooking your bird such as the helpful defrosting and cooking calculators which works out the times for you, a carving guide and advice on storage and leftovers LIVE CHAT: In the unlikely event you can’t find the answer you are looking for, you can simply message one of our experts there and then on the website! MOBILE: Calculate what size turkey you need while still in the shop! Simply text “Turkey” plus the weight in kilos to 64446 to find out how many people that size will feed, plus the cooking and defrosting times. Text charged at standard rate. LANDLINE: A freephone hotline 0800 783 9994 has a team of experts standing by to answer your cooking queries on weekdays from 9am-5pm

YOUR FESTIVE FEAST

The

Main Event We don’t mess around when it comes to our festive meat – so we’ve asked the experts at 5th generation London butcher Lidgate’s for their ultimate centrepiece recipes

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PERFECT ROAST TURKEY & GRAVY “At Lidgate’s we favour traditional turkey breeds, such as Kelly Bronze. Descended from old-fashioned stock, they are more narrow-breasted and with a better fat covering than the modern, big-breasted birds. Not only do these turkeys have a better flavour and texture, but they also cook more quickly and are less likely to dry out” Serves: 7–8, with leftovers Prepare: 20 minutes, plus resting time Cook: Around 2 hours, 20 minutes 5–5.5kg free-range traditional-breed turkey with giblets 2 tbsps rapeseed oil 2 onions, halved 2 carrots, cut into large chunks 2 celery sticks, cut into large chunks 4–5 streaky bacon rashers, to cover breast (optional) Salt and freshly ground black pepper 40 /

For the stock/gravy: 1 onion, quartered 1 carrot, roughly chopped 1 celery stick, roughly chopped 1 bay leaf 1 tbsps plain flour Good splash of red or white wine

1. Take the turkey out of the fridge 1½ hours before cooking so it isn’t stone-cold when it goes into the oven. Untruss the bird and remove the giblets. Snip off the wing tips and set aside for stock. 2. Preheat the oven to 200°C/Fan 180°C/Gas 6. Season the turkey breast with salt and pepper and rub all over with the oil. Put the onions, carrots and celery in a large roasting tray and sit the bird on top of them. Roast for 30 minutes, then lower the temperature to 180°C/160°C/ Gas 4 and continue to roast for around another 1½ hours or so, basting occasionally. If your oven is fierce, you

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might want to cover the breast with strips of streaky bacon to prevent the skin from burning. 3. Meanwhile, make the stock for the gravy by placing the reserved giblets and wing tips in a saucepan with 1.5 litres water. Add the onion, carrot, celery and bay leaf. Bring just to the boil, then spoon off the froth and simmer, uncovered, until the turkey is cooked. 4. After the bird has been roasting for 1½ hours in total, you can start testing if it is done (this timing is for a narrow-breasted traditional turkey – a large-breasted bird will need longer in the oven). To do this, stick a knife into the thickest part of the thigh – the juicesshould run clear, not pink. If using a meat thermometer, stick it into the thickest part of the thigh, doing it first from the outside, then through the cavity from the inside: the temperature should reach 70–73°C. 5. Take the turkey out of the oven and transfer it to a large carving board. A butcher’s trick for lifting the turkey is to slip two big knives into the bird under the breast, through the lower ribs between the wing joint and thigh joint. Lift, keeping the bird tilted slightly andneck up so that the juices don’t run out of the cavity. 6. Cover the bird loosely with foil and leave to rest for at least 30 minutes, or until ready to eat. It remains hot for a remarkably long time (up to 2 hours). You can also use hot gravy to warm it up when serving, and put the meat on to hot plates. 7. Meanwhile, strain the stock, discarding the solids. Discard the vegetables from the turkey roasting tray. Pour the remaining juices into a gravy separator or jug and pour off as much of the surface fat as you can into another jug. Place 2 tablespoons of the fat back in the roasting tray, place over a medium heat and stir in the flour, cooking it for 1 minute. Pour in the hot stock gradually, stirring as you do so. Add the wine, bring to the boil and bubble away until it reaches the thickness you like, adding some of the vegetable cooking water or more stock if necessary. 8. Carve the turkey and serve with roast potatoes and your favourite stuffing, plus bread sauce, steamed sprouts and carrots, and cranberry sauce. CHESTNUT STUFFING Serves: 10–12 Prepare: 10 minutes Cook: 40 minutes 75g butter, plus 15g for the top and extra for greasing 150g shallots, finely chopped

YOUR FESTIVE FEAST 150g smoked streaky bacon, finely sliced 400g chestnut purée 200g cooked chestnuts, roughly chopped 200g fresh white breadcrumbs 50g melted butter, plus a little more for greasing ¼ tsp fine sea salt ¼ tsp ground nutmeg Leaves from a 40g bunch of parsley 2 tbsps finely chopped chives 2 eggs Freshly ground black pepper

and cook in the oven with the turkey or joint for 25 minutes, or until brown on top and cooked through. APPLE, SAGE & ONION STUFFING Serves: 6 Prepare: 10 minutes Cook: 40 minutes

1. Use a little butter to grease a rectangular baking dish about 23 x 18cm. Melt about 25g of the remaining butter in a sauté pan. Add the shallots and bacon and cook gently over a medium-low heat for 15 minutes, until soft. 2. Add the chestnut purée and stir for 30 seconds or so. Stir in the chopped chestnuts, then transfer the mixture to a bowl. 3. Melt 50g of the remaining butter and add to the chestnut mixture along with the breadcrumbs, salt, nutmeg, chopped herbs and a good seasoning of black pepper. Add the eggs and mix well. 4. Press the stuffing into the prepared dish to form a layer about 3.5–5cm thick. Dot the surface with 15g butter

the apple juice and egg. 3. Press the mixture into the prepared tin and dot with the remaining butter. Cook with the roast for about 20–30 minutes, or until brown on top and hot all the way through. ROAST HAM WITH MARMALADE CRUST OR HONEY GLAZE

10g unsalted butter, plus 10g for the top and extra for greasing 2 large or 3 medium red onions, finely sliced 65g dry white breadcrumbs 30g dried apple, chopped 3 tbsps finely sliced fresh sage leaves ¼ tsp sea salt flakes Juice and finely grated zest of 1 lemon 150ml apple juice 1 egg Freshly ground black pepper

“Let’s start by clearing up a common confusion: ‘gammon’ is the name for an uncooked hind leg of pork; the name changes to ‘ham’ only once it is cooked, or cured and ready to eat. Roast ham is always a great dish to have for Christmas feasts. We’ve used the fillet end, without the bone, because it has more meat and is easier to carve. This recipe gives two options for flavouring the ham: a marmalade breadcrumb crust or a shiny lemon and honey glaze”

1. Use a little butter to grease a loaf tin about 26 x 13cm. Melt 10g butter in a frying pan. Add the onions and cook over a medium-low heat until softened (about 10 minutes), stirring occasionally. 2. Meanwhile, put the breadcrumbs, dried apple, sage and salt in a bowl. Season with plenty of black pepper and mix well. Add the cooked onions, the lemon zest and half or more of the lemon juice. Finally, stir in

Serves: 8–10 Prepare: plus overnight soaking Cook: Around 2 hours, 10 minutes 1.5–1.75kg boneless smoked gammon (fillet end) 300ml apple juice 2 celery sticks, roughly chopped 1 onion, quartered 14 cloves For the marmalade crust:

3 STEPS TO THE PERFECT CHRISTMAS DINNER Blogger Hatty Bakewell picks out her favourite Christmas helpers

Get ahead of the game

Christmas dinner can be a joy to prepare, but more often than not it’s the cook that toils away while everyone else sips bubbly! If you want to free up some quality (presentopening) time, there are plenty of elements you can get out of the way before the big day. Mince pies can be made, stuffed and pre-cooked, frozen weeks ahead, then simply heated to defrost. Bread sauce and cranberry sauce can simply be made and frozen in advance, or made the day before and just popped in the fridge. You can even steal the juice from your Sunday roasts in the weeks leading up to Christmas and freeze it to get ahead on the gravy too.

Eddington’s Mince Pie Tin, £5.99

Mason Cash Size 36 Pudding Basin, £4.50

Rope in the little elves to help

Emma Bridgewater Holly Wreath Cake Plate, £49.99

Culinary Concepts Small Metallic Storm Lantern, £34.99

Choose a theme, colour scheme or ‘look’

Whether it’s a simple family affair or a full-blown banquet, you can make a big impact by creating a theme or ‘look’. For a natural, rustic look, try going for a Scandinavian style; simple to achieve with stunning results. Combine pastel linens with pale plates and silver cutlery. Use metallic storm lanterns and sprigs of rosemary to create a stunning centrepiece, then some floating candles in dishes for soft lighting. All products available from abraxascookshop.com

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This sounds obvious but it really does pay to get as much prep as possible done the night before. Peel vegetables, par boil potatoes, season the meat, make your sauces and lay the table. Get up early (if the kids haven’t kept you up all night) and work to a timetable to make sure everything comes together at the right time; don’t forget to factor in resting time for the meat. Get everyone to muck in before they start opening presents. If you have guests coming who are dab-hands in the kitchen, why not ask them to bring a dish? You can make your life a little easier by cheating and buying in some pre-made sauces and sides, we won’t tell if you won’t! Wusthof 8cm Paring Knife £8.95

Eddington’s Chestnut Roaster £6.99 / 41

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TALKING TURKEY We asked the experts at British Turkey a few of your most common cooking questions Q: HOW LONG DOES IT TAKE TO DEFROST A TURKEY? A: It all depends on the size – you should allow 3-4 hours per kg if thawing it in a cool room. After thawing remove all the packaging, take out the giblets and store separately. Store lightly covered on a deep plate or dish (to prevent any of the juices dripping onto other foods in the fridge) towards the base of the fridge. (Ensure the fridge is at a temperature of no more than 4ºC). Cook within 2 days.

Juice of 1 orange 2 tbsps dark muscovado sugar 2 tbsps thin-shred marmalade 100g dry white breadcrumbs For the honey glaze: 1 tbsp honey Juice of 1 lemon 1 ½ tablespoons soft brown sugar

1. If the gammon is very salty (it’s uncommon these days, but ask your butcher), soak it in water overnight. Alternatively, place it in a pan of water, bring to the boil and simmer for 10 minutes. Drain and rinse it in fresh water. 2. Put the gammon in a large pan with the apple juice, celery, onion and 2 of the cloves. Add enough water to cover and put a lid on the pan. Bring to the boil, then simmer for 25 minutes per 500g. Transfer the ham to a roasting tray lined with baking parchment and allow to cool slightly. (This can be done a day in advance, in which case, cool completely, then wrap in foil and keep in the fridge.) 3. Strain the stock, discarding the vegetables. It’s delicious, with a slightly sweet edge from the apple juice, so keep it to use for soup or risotto. 42 /

4. Preheat the oven to 220°C/Fan 220°C/Gas 7. Using a sharp knife, peel the rind off the ham, then cut off some of the fat, leaving a thickness of 1–1.5cm, or more if you wish. 5. To make the marmalade crust, put the orange juice and sugar in a bowl and stir to dissolve. Mix in the marmalade, then add the breadcrumbs, mixing first with a spoon and then with your fingers to combine well. Pat firmly on to the fat of the ham and put in the oven for 20 minutes, or until brown on top. 6. To make the honey glaze, mix the ingredients together in a bowl with 2 tablespoons of water. Use the tip of small, sharp knife to cut a lattice pattern of 12 large squares in the fat of the ham. Brush both fat and meat with the glaze. Stick a clove in the centre of each square. Put the ham in the oven for 10 minutes, then brush with another layer of the glaze. Roast for another 10 minutes and brush again with the glaze. Return the ham to the oven until the outside is nicely browned and caramelized, giving it a final brush of glaze at the end. Recipes taken from Lidgate’s: The Meat Cookbook by Danny Lidgate (£25, Mitchell Beazley)

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Q: I HAVE A HOUSE FULL OF PEOPLE THIS YEAR AND HAVE NO IDEA WHAT SIZE TURKEY I NEED. A: Generally a portion size is about 170g of meat, but if you want leftovers too, it’s best to allow 450g per person. There is a fantastic British Turkey text service which runs from the 1st December that immediately tells you both the cooking time and the number of people it will feed – very useful if you are stood ‘umm-ing and arr-ing’ in the shop. Simply text the word “turkey” followed by the weight in kg to 64446. Texts are charged at your standard rate. Q: I’VE THROWN AWAY THE PACKAGING WITH THE COOKING INSTRUCTIONS. HELP! A: Don’t worry. simply weigh the turkey (using clingfilmcovered bathroom scales if it’s a whopper) and then calculate using this formula : If it is under 4kg cook for 20mins per kg + 70 mins If it is over 4kg cook for 20 mins per kg + 90 mins britishturkey.co.uk

THE FINAL FLOURISH Feast your eyes upon this month’s cover recipe – a stunning pile of chocolate-filled profiteroles that make the perfect festive centrepiece

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YOUR FESTIVE FEAST

CARAMEL & DOUBLE CHOCOLATE PROFITEROLE TOWER WITH COPPER BLING “We absolutely love making choux. There is something about the ritual of beating the eggs into the buttery paste to form a smooth and silky pastry that is incredibly satisfying. Crispy, light balls of heaven filled with rich, chocolatey pastry cream, dipped in indulgent chocolate and coppery caramel to get the ultimate crack. What could be better?” Serves: 6-8 Prepare: 50 minutes Cook: 1 hour For the choux pastry: 210g plain flour, well sifted 2 pinches of salt 170g unsalted butter cut into small cubes 6 eggs, beaten For the chocolate crème pâtissière: 6 egg yolks 150g caster sugar 22.5g plain flour 22.5g cornflour 525ml whole milk 2 tbsp good quality cocoa powder 100g good quality dark chocolate, melted For dipping: 300g good quality dark chocolate, melted 300g good quality white chocolate, melted 300g caster sugar To garnish (all optional): 1 punnet raspberries Gold leaf Gold shimmer spray Special kit: Piping bag with 1cm nozzle

1. To make the choux pastry, pour the flour and salt into a small bowl. Place the butter and 440ml water in in a medium heavy based pan and heat gently until the butter melts. Then crank up the heat until it’s at a rolling boil. When it’s boiling furiously, take it off the heat and quickly tip in the flour and salt. 2. Immediately beat hard with a wooden spoon to get the mixture to form a ball. Once it has just come together, stop stirring. The less

you stir now, the smoother your profiteroles will be. 3. Spread the paste onto a flat tray and let it cool. When the paste is at room temp, put it back into the pan and vigorously mix in the beaten eggs little by little. Slow and steady is key so the mixture doesn’t split. You should end up with a smooth ‘dropping’ consistency. 4. Preheat the oven to 200ºC/Fan 180ºC/Gas 6 and line a baking tray with greaseproof paper. Transfer the choux into a piping bag and cut a 50p size hole at the tip. Pipe the choux into little balls about the size of a £2 coin and 3cm high. Make sure you smooth off the tops either while piping or you can gently dip your finger in water and smooth off at the end. 5. Bake the choux for 25-30 minutes until golden brown. Remove from the oven and use a skewer to make a hole the size of a pea in one end of the profiterole, then return to the oven for an extra 5 minutes to dry them out in the middle. Leave to cool on a wire rack. 6. To make the crème pâtissière, in a large bowl, whisk together the yolk and sugar until they turn a pale gold colour. Whisk in the flour, cocoa and cornflour and set aside. Place the milk and dark chocolate in a heavy based saucepan and bring to a gentle simmer, stirring frequently. Remove from the heat and leave to cool for 30 seconds. 7. Slowly pour half of the hot milk on to the cold egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. Doing it this way prevents the eggs from scrambling. Bring the mixture back to a slow rolling boil and simmer for one minute whisking continuously until smooth. Pour the crème pâtissière into a clean bowl and cover with cling film. Cool, then refrigerate until needed.

8. To fill the profiteroles, prepare a disposable piping bag with a 1cm nozzle and fill with your chocolate crème pâtissière. Holding the piping bag tightly with one hand and a profiterole with the other, pipe the mixture into the pea size hole until each eclair feels heavy and full. Count your profiteroles and divide into 3. 9. In a wide saucepan over a medium heat, slowly melt the caster sugar. Don’t stir it but give it an occasional shake. Continue to heat until the sugar until it has all melted and has turned a beautiful dark copper colour. Turn off the heat but keep on the stove top so your caramel stays nice and thin. 10. Using 1/3 of your profiteroles, one by one dip half the profiterole into the caramel being very careful not to burn yourself. Let them cool and harden on a cooling rack. Keep some caramel aside for assembling the tower. 11. Do the exact same using 1/3 of your profiteroles for dipping into the melted white chocolate and 1/3 of your profiteroles into the melted dark chocolate. Leave to cool and set on a wire cooling rack. 12. Before assembling, lightly spray with the gold shimmer spray. On a beautiful cake stand or platter, spread a little of the melted dark chocolate. Arrange a layer of profiteroles onto it. Using your hot caramel, dip a tiny end of each profiterole into the caramel and start layering each profiterole one by one using the caramel as ‘glue’. Work quickly and carefully so your caramel doesn’t cool and harden before you have it in place. Finish off with some gold leafed raspberries to fill the gaps and some spun sugar if you like.

This month’s recipe has been created by foodie trend-setters The Meringue Girls – AKA Stacey O’Gorman and Alex Hoffler. The inspiring duo cook up the most amazing multi-coloured meringues and sweet things from their Broadway Market bakery, and are also authors, cookery writers and food stylists on the side.

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GBF DEC 16 master_GBF 19/10/2016 14:23 Page 46

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YOUR FESTIVE FEAST

9 Ideas with...

LEFTOVER CHRISTMAS PUDDING Spiced, fruity and boozy; the traditional Christmas pud seems to have a Marmite effect and leftovers are inevitable in most households. So here’s our pick of the best ways to use them up

CHRISTMAS PUDDING TRUFFLES Melt two parts dark chocolate to one part double cream in a bain marie. Remove from the heat, crumble in leftover Christmas pud and a splash of booze for good measure. Combine and then set aside for a few hours, scoop the mixture into balls, then roll in chopped nuts or cocoa powder.

and sugar until it doubles in volume and becomes pale, light and airy. Pour in the melted chocolate and gently fold in until it’s fully combined. Sieve in the flour, salt and cocoa, then crumble in the Christmas pudding and add chunks of marzipan. Pour the mixture into your brownie pan and bake for 25 mins.

CHRISTMAS PUDDING COCKTAILS

CHRISTMAS PUDDING TRIFLE

Start by making a Christmas pudding syrup by dissolving 50g of soft brown sugar in 50ml of water, add 50g of leftover Christmas pudding, a cinnamon stick and cook until syrup-like in texture. Combine one part Christmas pudding syrup with one part each of brandy, cherry brandy, rum and whisky in a cocktail shaker with some ice, shake and then strain into a Martini glass and top with fresh clementine juice.

CHRISTMAS PUDDING STRUDEL Preheat the oven to 200°C/Fan 180°C/Gas 6. Mix the Christmas pud with Mascarpone and Baileys. Lay out a sheet of filo on a baking tray, brush with some melted butter and lay another sheet on top. Repeat this process until you have four layers. Place the rest of the filling in the centre and brush the border with butter. Roll up to enclose the filling, then brush with more butter. Bake for 20-25 mins until golden brown.

CHRISTMAS PUDDING MUFFINS Preheat the oven to 180°C/Fan 160°C/Gas 4. Whisk an egg with 75ml of milk, 30g of melted butter, two tbsps of brandy and 125g of Christmas pudding. Sift 125g of flour, one tbsp of baking powder and ½tsp of mixed spice into another bowl, add 75g of caster sugar and mix well. Make a well in the centre and add the wet ingredients. Mix together and spoon the mixture into the paper cases. Bake in the oven for 20-25 minutes.

CHRISTMAS PUDDING SQUARES Rub 175g of butter into 250g of flour and ½ tsp of salt until it forms a breadcrumb-like mixture. Add 25g of caster sugar and mix to a stiff dough by gradually adding one egg. Divide the dough into two pieces, and roll one half to line a baking tray. Prepare the filling by mixing two chopped apples with 225g of crumbled Christmas pudding, add in 50g of caster sugar, 50g of candied peel, the zest and juice of one lemon and 50g of cranberry sauce. Spread this mixture over the pastry and cover with the second piece of rolled out pastry. Brush with beaten egg and bake at 190°C/Fan 170°C/Gas 5 for 40-45 minutes. Remove from the oven, cover the top with caster sugar, cool and cut into squares.

Bring milk and double cream to the boil with a few grates of nutmeg. While the milk and cream are heating up whisk egg yolks and sugar together. Pour the milk and cream over the egg yolks and mix well. Put the mixture in a bowl over a pan of boiling water and cook, stirring constantly until the custard thickens. Break the Christmas pudding into pieces and add a dash of brandy. Place the Christmas pudding in the bottom of your trifle bowl and pour over the custard mix. Once cool make the jelly: put the sugar and water in a small pan, add the gelatin and dissolve, then take off the heat and add brandy. Pour the jelly over the trifle and set in the fridge.

CHRISTMAS PUDDING ICE CREAM Mix together custard and whipped cream and then stir in the crumbled Christmas pudding. Freeze in a large container and stir every half hour. For a softer freeze add a little Baileys.

CHRISTMAS PUDDING CRÈME BRULEE Preheat oven to 160°C/Fan 140°C/Gas 3. Heat milk in a saucepan with vanilla seeds and pods.Whisk the egg yolks and sugar until thick and pale, then remove the vanilla pods and pour the hot cream over the egg mixture, whisking continuously. Divide Christmas pudding between six ramekins and pour the egg mixture over the top. Stand the ramekins in a baking tray and pour hot water three-quarters of the way up the sides of the dishes, cover with foil and cook for about 30 minutes. Just before serving, sprinkle the brulees evenly with demerara sugar and blast with a blowtorch or put under a hot grill until caramelised.

CHRISTMAS PUDDING BROWNIES Grease and line a brownie pan and preheat the oven to 180°C/Fan 160°C/ Gas 4. In a pan gently melt butter and chocolate. In a large bowl beat eggs

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g n i k c a Cr es

Christmas Chees

Break open the chutney, grab the biscuits, and enjoy the huge variety of artisan cheeses the UK has to offer.

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TURN OVER TO DISCOVER THE DELICIOUS CHEESES ON OUR FESTIVE BOARD

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OUR ULTIMATE BRITISH CHEESEBOARD! 1. OLD WINCHESTER Aged for 18 months, this Gouda-style cheese is caramelised and smoky with crystalline crunches. £6.30/250g thecourtyarddairy.co.uk 2. GOLDEN CENARTH A soft, rind-washed cheese with a tasty buttery flavour and a supple texture. It recently won Best Welsh Cheese and Best Semi-Soft Cheese at the British Cheese Awards 2016. £8.25/250g paxtonandwhitfield.co.uk 3. CROPWELL BISHOP STILTON Stilton is the classic cheese to enjoy at Christmas and this handmade version by Cropwell Bishop Creamery in Nottinghamshire has a pleasant herby tang. Works well paired with walnuts and English honey. £12.90 per kg Waitrose.com 4. APPLEWOOD If you like smoky flavours, this creamy Cheddar is ideal for nibbling, as well as baking and melting. £2/185g Supermarkets nationwide 5. SHEPHERDS PURSE YORKSHIRE BLUE A great blue for those who find Stilton too strong. Made from Yorkshire cows’ milk, it’s sweet and buttery with no sharp bite. £3.50/170g shepherdspurse.co.uk 6. ROLLRIGHT This cheese has a peachy coloured rind that complements the pale, unctuous inner flesh. It has a delicious full flavour that is savoury and meaty with hints of sweet buttery notes. It was inspired by Reblochon, making it an appealing cheese for those put off by the pungent aromas of some other washed-rind cheeses. £38/kg paxtonandwhitfield.co.uk 7. PERL LAS Meaning ‘blue pearl’, this cheese is made from cows milk by Carwyn Adams of Caws Cenarth on his family farm near Cardigan in the heart of west Wales. It has a rounded and creamy flavour with overtones of blue that linger in the mouth. £24/kg paxtonandwhitfield.co.uk 50 /

8. DEWLAYS LANCASHIRE A firm and creamy cheese with a strong flavour ideal for a Christmas cheeseboard and also great for cooking. £2.50 Co-operative and other retailers nationwide 9. ALEX JAMES’ GODDESS Goddess is a delicious semi-soft cheese; its rich taste comes from the Guernsey cows’ milk used to make the curd and the rind is gently washed in Temperley Somerset cider brandy. £7.50/200g paxtonandwhitfield.co.uk 10. BARWHEYS A Cheddar style cheese made with milk from pedigree Ayrshire cattle. The milk is very rich and gives the cheese a full bodied, smooth and complex flavour. The cheese has the slightest hint of a crumble and has subtle notes of spice, caramel and nuts. It’s a delicious alternative to traditional Cheddar for a Christmas cheeseboard. £29/kg paxtonandwhitfield.co.uk 11. SNOWDONIA A sweet addition to the cheeseboard, this mature white Cheddar has bursts of cranberries, making it creamy, light and fruity. £4.50/200g snowdoniacheese.co.uk 12. RACHEL A semi-hard, washed rind cheese made from goat’s milk with a mellow nutty

flavour that is not too ‘goaty’. This is a well loved British artisan cheese and has won many awards since launching. £39/kg paxtonandwhitfield.co.uk 13. DELAMERE GOATS’ CHEESE This smooth and tasty goat’s cheese is matured for between four and six months to give it a pronounced flavour. It can be used in just the same way as you would use a Cheddar, simply on crackers, in sandwiches, sauces and all your favourite recipes. £2.69/150g supermarkets nationwide 14. CERNEY ASH An attractive pyramid shaped cheese coated with an ash and sea salt mix. Densely textured with a delicate citrus flavour, Cerney Cheese is made in the Cotswolds just north of Cirencester. £10.75/250g paxtonandwhitfield.co.uk 15. SHARPHAM This stunning cheese has been made with Jersey milk since 1981 and is widely available via independent retailers, but not supplied to any multiples. Goes brilliantly with Sharpham Pinot Noir English red wine. £19/kg independent retailers and cheese shops nationwide 16. LED LIGHTS Make your home sparkle this Christmas with these pretty decorative lights. Price dependent on stockist, noma.co.uk

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GBF DEC 16 master_GBF 21/10/2016 09:39 Page 51

Great tasting British Stilton made the traditional way Our unique family heritage, traditional craftsmanship and passion for great cheese, help make Cropwell Bishop Stilton so tasty.

Contact us to find out more about our range of delicious cheese telephone: +44 (0)115 989 2350

www.cropwellbishopstilton.com

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YOUR FESTIVE FEAST

NATHAN OUTLAW

My Perfect Family Feast When it comes to Christmas in the Outlaw household, homemade is always best

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t’s sometimes problematic deciding what to put on the table at Christmas. You want to impress but you don’t want to be tied to the kitchen for the whole time and miss all the fun. Then there’s the biggest decision of all, do you keep to traditional fare or try something new? Tricky. I’ve tried many times to move away from the whole turkey thing, and we’ve had some really lovely celebratory meals serving turbot or bass, but they’ve also been met with a touch of ‘shock-horror’ by my family, so I tend to give in and keep it traditional.

Christmas Countdown

I have fond memories of Christmas Eve as a child being a frenzy of baking and cooking, culminating in a huge buffet in the evening. This feast had three essentials: sausage rolls, pickled onions and mince pies, one of which was left out for

Father Christmas along with a glass of sherry (strangely, that always disappeared by morning!) There’s nothing like homemade varieties of these delicacies; shop bought ones just don’t do it for me. I add softened onions and some herbs to the meat in my sausage rolls and use shortcrust rather than flaky pastry as this makes them less greasy. If you’re pickling your own onions, they really need to have been made by now to give them about six weeks to mature. There’s nothing like biting into a crisp pickled onion, hot enough to make you break out into a sweat, and they go perfectly with a warm, homemade sausage roll. Mince pies, I find, can be really sickly sweet when shop bought; making your own mincemeat is so easy and means you can control what goes into it. It does need a few days to mature though, and will keep in the fridge quite happily for the

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whole festive period. If you make enough, a jar of mincemeat, dressed up with a bow can be a lovely present too.

Spread the love

Despite Christmas Day being the focus of the celebrations, my favourite meal is on Boxing Day when we serve various cold cuts, creamy mash and more pickles. I don’t know what it is about this that makes it so special. Maybe it’s the variety of foods that come to the table or the simplicity after all the richness of Christmas Day? When it comes to dessert, that has to be a traditional sherry trifle. That glorious concoction of fruit, jelly, custard and cream with a touch of sherry; I just love the stuff. Finally, I always make sure there’s smoked salmon in the fridge. It’s great when you need to feed unexpected guests. Just whiz together with some yoghurt, cream cheese and lemon juice. for a lovely pâté.

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Let’s Celebrate ! These stunning cakes and bakes are real show-stoppers perfect for all kinds of festive parties!

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RECIPES | WINTER BAKING

FIREWORK CHOCOLATE CAKE Serves: 16 Prepare: 1 hours, 15 minutes, plus cooling time Cook: 20 minutes 75g cocoa powder 5 large eggs 1 tsp vanilla extract 300g self-raising flour 2 tsps baking powder 400g caster sugar 50ml sunflower oil 250g unsalted butter, softened, plus extra for greasing For the buttercream: 250g unsalted butter, softened 500g icing sugar, sifted 1 teaspoon vanilla extract neon food colouring pastes (teal, purple and orange) For the chocolate ganache: 250ml double cream 3 tbsps golden caster sugar 400g dark chocolate (minimum 70% cocoa solids), finely chopped To decorate: 75g icing sugar neon food colouring pastes (as above, plus magenta) 1 tablespoon white nonpareils sprinkle Special kit: Fine paintbrush Sparkler fountain or indoor sparklers 4 x 18cm round cake tins

1. Pre-heat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease and line 4 x 18cm round cake tins and line with baking parchment. 2. Put the cocoa in a bowl and stir in 200ml boiling water until smooth,

then set aside to cool slightly. Put the eggs, vanilla extract and 90ml of cold water in a bowl and whisk together until combined. Set aside. 3. In a separate large bowl, sift the flour with the baking powder and caster sugar. Add the cocoa mixture, oil and butter. Beat together for 1 minute using an electric hand whisk, then gradually add the egg mixture, beating well after each addition. Divide the mixture between the prepared tins, spreading evenly. Bake for 20 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack and leave to cool completely. 4. Meanwhile, for the buttercream, beat the butter, icing sugar and vanilla extract together in a bowl until light and fluffy. Divide between three smaller bowls and colour each portion with a different food colouring paste. Once the cake layers are cold, sandwich them together with the coloured buttercreams, spreading a different coloured one between each layer. 5. For the ganache, place the cream and sugar in a non-stick saucepan. Bring just to the boil, then remove from the heat and add the chocolate. Leave for 2 minutes before gently stirring until smooth and glossy. Leave to cool and thicken slightly before spreading over the cake with a palette knife. 6. To decorate, mix the icing sugar with a few drops of cold water until you have a thick but still runny icing. Divide between four small bowls and add food colouring paste to each. Using a fine paintbrush, paint fireworks onto the cake and decorate with the white sprinkles. Leave to set in the fridge for 30 minutes before decorating with indoor sparklers.

“This decadent chocolate sponge is the perfect celebration cake for New Year’s Eve. Take a slice to reveal bright neon buttercream within!” www.greatbritishfoodmagazine.com

STAINED WINDOW GINGERBREAD BISCUITS Serves: 35 Prepare: 40 minutes, plus cooling, chilling and freezing Cook: 6-10 minutes 70g golden syrup or clear honey 100g soft light brown sugar 100g unsalted butter zest of ½ lemon 2 tsps ground ginger 1 tsp ground cinnamon ¼ tsp ground nutmeg ⅛ tsp ground cloves ½ tsp bicarbonate of soda 300g plain flour, sifted, plus extra for dusting 1 medium egg, lightly beaten 150–200g fruit-flavoured boiled sweets in different colours, each colour crushed separately You will need: Christmas-themed cutter(s) of your choice Smaller round or other shaped cutters Drinking straw Rainbow-coloured ribbon or raffia / 55

1. Place the syrup or honey, sugar, butter, lemon zest and ground spices in a large, heavy-based saucepan and melt over a low-medium heat, stirring frequently until the sugar has dissolved. Increase the heat and bring the mixture to the boil, then remove from the heat and beat in the bicarbonate of soda. The mixture will froth up at this point as the bicarbonate reacts, so stir it briefly, then set aside to cool for 15 minutes. 2. Fold the flour into the melted mixture in batches, using a wooden spoon or a stand mixer. Finally, beat in the egg until combined. The dough will be sticky, but scrape it out of the bowl onto a very lightly floured surface and knead until smooth. Wrap in clingfilm and chill in the fridge for 1 hour. 3. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Line three large baking trays with baking parchment. 4. Roll out the gingerbread dough on a large sheet of greaseproof paper to 5mm thickness. Using the cutter(s) of your choice, cut out the dough (re-rolling any scraps) and then use a palette knife to transfer them to the baking trays. Leave space between each one for them to spread a little. Cut out small rounds or other shapes in the centre of each biscuit, making sure you leave a good border around the edge. 5. Using the end of a drinking straw, press it into the top of each biscuit where you would like to thread a ribbon or raffia to hang it, then twist the straw and pull away to remove a tiny circle of dough. Alternatively, use a skewer to make the holes. Place the baking trays in the freezer for 10 minutes. 6. Remove from the freezer, then fill the hole in the centre of each biscuit (not the hole for the ribbon!) with a small pile of crushed boiled sweets. 7. Bake for 6–10 minutes, depending on size, until golden-brown at the edges Once cooked, check the

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“Tie these spicy biscuits with pretty coloured ribbon or raffia and hang them on trees or in windows, so the sun can light up their rainbow centres” hanging holes are still large enough to thread ribbon through; if not, use a skewer or the tip of a sharp knife to increase the size slightly. 8. Leave the biscuits to cool on the baking trays until the boiled sweets have hardened, then transfer them to a wire rack to cool completely. Once cold (after about 2 hours), tie each biscuit with rainbow-coloured ribbons or raffia, ready to hang. ROCKY ROAD Serves: 16 Prepare: 15 minutes Cook: 5-10 minutes 250g unsalted butter, plus extra for greasing 600g dark chocolate (minimum 70% cocoa solids), roughly chopped 3 tbsps golden syrup 150g plain sandwich biscuits 80g pink wafer biscuits, halved 150g coloured marshmallows 100g honeycomb, broken into pieces 140g Crispie M&Ms 1 tsp rainbow sprinkles

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RECIPES | WINTER BAKING

Swap in your favourite biscuits or sweets, just stick to the quantities so it sets and holds together well

1. Grease and line a 20cm square cake tin with baking parchment. Melt the butter, chocolate and syrup together in a medium, heavy-based pan over a low heat, stirring until smooth and combined. Set aside to cool a little. 2. Pour a 1cm layer of the chocolate mixture over the base of the prepared tin. Scatter half of each of the biscuits, marshmallows, honeycomb and M&Ms over the base. Pour over half of the remaining chocolate mixture, then shake the tin a little to allow the chocolate to fill the holes. 3. Make a second layer with the remaining biscuits, marshmallows, honeycomb and M&Ms (reserving a few to scatter over the top), then pour over the remaining chocolate mixture. Shake the tin as before to encourage the chocolate into any holes. 4. Scatter with the reserved ingredients and then finally scatter over the rainbow sprinkles. Leave to set somewhere cool (or the fridge) for at least 4 hours, before cutting into squares, to serve. RAINBOW MERINGUES Makes: 40 Prepare: 30 minutes Cook: 30-35 minutes 2 medium egg whites (about 60g) About 120g caster sugar (double the weight of the egg whites) ½ tsp vanilla extract ¼ tsp fine salt Food colouring pastes (purple, blue, green, yellow, orange and pink) Special kit: Long fine paintbrush Large disposable piping bag fitted with a 1cm round nozzle

1. Preheat the oven to 120°C/ Fan 100°C/Gas ½. Line two or three baking trays with baking parchment. Use a paper towel and a little white wine vinegar to clean your bowl and whisk attachments before whisking the egg whites to ensure everything is grease free, allowing the egg whites to whisk up well. 2. Using an electric hand whisk, whisk the egg whites in a medium, grease-free bowl, starting with a low speed and gradually increasing it to high, until stiff peaks form. Begin to add the sugar, a tablespoon at a time, whisking well after each addition, until all the sugar is incorporated. Whisk the mixture for a further 5 minutes to completely dissolve all the sugar. You can check this by rubbing a little meringue mixture between your fingers to make sure no grains remain. If it’s still grainy, continue to whisk a little more. 3. Once the meringue is smooth and glossy, whisk in the vanilla extract and salt. 4. Take the piping bag and turn the top down about halfway. Using the paintbrush, draw lines of food colouring paste on the inside of the bag all the way up from the nozzle end to the wider open top of the bag. For pastel shades use a thin line of paste, and for more intense colours use a thicker line of paste. Remember to clean the brush between applying each colour. 5. Once you have drawn all the coloured lines on the inside of the piping bag, carefully add spoonfuls of meringue to the bag, starting as low down in the bag as you can. Make sure the bag doesn’t collapse and spread

the colours. Gently pull the sides of the bag back up and twist the top to secure. (You can place the piping bag in a measuring jug and fold the top of the bag down over the sides of the jug, then add the colours and meringue. This keeps the piping bag in place and avoids any slippages.) 6. Pipe small teardrops onto the prepared baking trays, leaving about 5cm between each one. Bake for 30–35 minutes. When the meringues are ready, they will pull off the paper easily – if they don’t, pop them back in for a few more minutes until they are ready. Set aside to cool on the baking trays for 1 hour, then peel off the paper. Serve or store. Stored in an airtight container (with baking parchment between each layer), these meringues will keep well, in a cool, dry place, for up to 2 weeks.

Recipes taken from Rainbow Bakes by Mima Sinclair. (£9.99, Kyle Books). Photography by Danielle Wood

SHOPPING BASKET

Sparkly Trees Cake Toppers, Cranberry & Orange Curd, £7.50 sistersguild.co.uk £2.39 mrsdarlingtons.com

Mixed Coloured Cherries, £1.94 for 200g countryproducts.co.uk

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Teatime Indulgence Gift Set, £11.10 from cottagedelight.co.uk / 57

Kerridge on Christmas The jolliest chef to grace our screens, Tom Kerridge, talks to Yasmin Godfrey about Christmas at home, life with a new baby and his new book Dopamine Diet What do you like to give and receive at Christmas? Gifts are normally always food or kitchen based, and supporting British produce, so maybe artisan cheeses, interesting bottled beers or quirky kitchen gadgets. Things that are good fun! What's your favourite Christmas memory? Wrapping chipolata sausages in bacon with my mum on Christmas Eve, something that I still love doing, even now. Now that you've got a new baby, do you think your Christmas traditions will evolve? I’m fairly certain that we will find something that little man likes every year. I’m very much looking forward to dressing up as Santa to deliver presents. Who knows, maybe I’ll even get some reindeers? Who does the Christmas cooking and what's on the menu in your home? It's normally me if I’m at home, or I do try to give a helping hand to whoever else is cooking. I’m a big fan of turkey as it pleases most people, especially if you’re cooking for 14. That way you know everyone is happy. Do you find it hard to juggle family life and chef life particularly with the new baby? Yes, it’s a big struggle trying to keep everything in line, but isn’t it the same problem that everyone has? I suppose because I work at nighttime as well, it does add to the load, but we are very conscious of keeping little man grounded and involved in all aspects of our lives. Are your restaurants open over Christmas? No, we close on Christmas Eve, Christmas Day and Boxing Day. I know we could be busy but Christmas is a time to spend with friends and family. My staff will have had a busy run up to Christmas so will be ready for some down time.

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What is your favourite Christmas ingredient and why? I'm a big fan of Christmas pudding, you know it’s Christmas when you start eating one of those. Also leftovers work well when made into cheesecakes and soufflés – and work surprisingly well with a full English the next day. What is your ideal Christmas Eve scenario? This year it will be getting little man to bed by 8pm, keeping my fingers crossed that he sleeps all the way through. Sticking presents under the tree, enjoying a plate of cheese and chutney with my wife, Beth, and watching a bit of TV. What are your pet hates at Christmas time? None! I love Christmas and everything about it. Some years when I’m organised, I think it’s the best thing ever. When you are running around on Christmas Eve getting presents, that’s also great! What are your top tips for cooking Christmas dinner? Structure, organisation and getting prepared. You can blanch vegetables beforehand and cook them again on Christmas Day. Also don’t drink too much and peak too early, or you will forget what you are doing! What was the inspiration for your new book, Dopamine Diet? It's a personal journey on how I lost weight. My thought is that if a 40 year old fat, bald bloke who is just a normal guy from Gloucester can do it, then anybody can! There are a lot more people out there that look like me than a toned personal trainer with a six pack. It’s just a chance to inspire those that want to change, if possible. Tom Kerridge's new book, Dopamine Diet (Absolute Press, £20) will be available from 12 January 2017.

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GBF INTERVIEW | TOM KERRIDGE

Tom Kerridge, together with The Great British Exchange (thegbexchange.com) is launching a new range of British made cook and homeware products. tomkerridge.com  

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Tom's Pet Hates BANANAS I do like the flavour but I find the texture just weird. FRYING PANS THAT DON’T GO IN AN OVEN The ones with plastic handles. It doesn’t make sense to me. KIDNEYS The job that they do biologically doesn’t encourage me to eat them.

Tom Kerridge www.greatbritishfoodmagazine.com

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Love your Leftovers

Who said leftovers had to be boring? These handy recipes take one ‘master’ dish, then show you how to transform the leftovers into something interesting and utterly delicious

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RECIPES | LEFTOVERS

1. Remove any prawns from the sauce and roughly chop. Mix the sauce with the mayonnaise, tomato ketchup, Tabasco, Worcestershire sauce, lemon juice and sherry. Season to taste and stir in the chopped prawns. 2. Chop any salad bits you have and put onto small plates. Top with the prawn cocktail and serve with crusty bread or toast. TIP: If you haven’t made the Garlic & Tomato Prawns, you can make a more classic prawn cocktail. Mix 10 cooked prawns, chopped if king prawns, and mix with the remaining ingredients, adding a little more mayo and tomato sauce CAULIFLOWER CHEESE Serves 4, plus leftovers Prepare: 20 minutes, plus infusing time Cook: 20 minutes 75g unsalted butter 50g plain flour 600ml whole milk 125g strong Cheddar or a mix of any cheese you have, plus extra to sprinkle Good splash of double cream Good grating nutmeg Pinch of mustard powder Sea salt and freshly ground black pepper 1 large cauliflower, broken into florets 45g fresh breadcrumbs

" Now considered by many to be so retro that it is cool again, the humble prawn cocktail is always a winner” GARLIC & TOMATO PRAWNS

Season to taste and serve immediately.

Serves: 4, plus leftovers Prepare: 10 minutes Cook: 20 minutes

PRAWN COCKTAIL

2 tbsps rapeseed oil 1 banana shallot, finely chopped 3 garlic cloves, finely sliced 125ml dry white wine Sprig of rosemary 400g can of cherry tomatoes 700g shell-on king prawns

1. Heat the oil in a pan and gently fry the shallot for 5 minutes then add the garlic and cook for 30 seconds. Add the wine, rosemary and tomatoes and bubble for 10–12 minutes then add the prawns and cook until they are pink.

Serves: 4 Prepare: 10 minutes 150g Garlic & Tomato Prawns (from previous page) 5 tbsps mayonnaise Squeeze of tomato ketchup Dash of tabasco sauce Dash of worcestershire sauce Squeeze of lemon juice Tiny splash of sherry Sea salt and freshly ground black pepper Any green salad bits you have, such as lettuce, avocado, cucumber Bread or toast, to serve

1. Melt the butter in a pan, add the flour and cook over a medium heat for a couple of minutes. Gradually add the milk, stirring, until you have a smooth thick sauce. Add the cheese, cream, nutmeg and mustard powder and season well. 2. Meanwhile, put the cauliflower in a steamer or pan of boiling water and steam or boil for 3–4 minutes until just tender. Drain and tip into the pan of sauce. 3. Heat the grill to medium–high. Tip the cauliflower into an ovenproof dish. Mix the breadcrumbs with some more cheese and sprinkle over the top. Grill for 4–5 minutes until golden and bubbling then serve. CAULIFLOWER CHEESE, CUMIN & TURMERIC FRITTERS Serves: 4 Prepare: 15 minutes Cook: 15 minutes 200–300g leftover cauliflower cheese Sunflower oil, to fry 50g plain flour ½ tsp ground turmeric 1 tsp cumin seeds Pinch of chilli flakes 1 free-range egg, beaten

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“Even if you only have a little scraping of leftovers then this is the recipe for you. Tiny cheese florets coated in a light, spiced crispy batter with plenty of tasty scraps” 75ml sparkling water Sea salt and freshly ground black pepper

1. Separate the cauliflower florets into small pieces and chill until needed. 2. Heat the oil in a deep pan to 180°C or until a cube of bread browns in 30 seconds. 3. Mix the flour in a bowl with the spices, make a well in the centre, add 62 /

the egg and start to mix, adding the sparkling water as you go. Mix until you have a smooth thick batter. 4. Dip the cauliflower cheese lumps into the batter then drop into the hot oil and fry for 1–2 minutes until golden, drain on kitchen paper, season and serve. You can fry any leftover batter, drizzled into the oil, as delicious scraps to go with the cauliflower too.

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TIP: You can make these fritters with just plain blanched cauliflower florets, they won’t have that lovely cheesy flavour but will be delicious all the same. CARDAMOM & CINNAMON BUNS Makes: about 18 Prepare: 1 hour, plus rising Cook: 15–20 minutes 500ml whole milk 125g butter, cut into pieces 800g strong white bread flour, plus extra to dust 1 tsp salt 7g sachet fast action yeast 90g caster sugar 1 free-range egg

RECIPES | LEFTOVERS

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“A soft, silky pillow of a pudding, this is so much more than an average bread and butter pud”

Prepare: 10 minutes, plus soaking Cook: 30 minutes For the filling: 75g unsalted butter, softened 1 tbsp ground cinnamon ½ tbsp ground cardamom 75g caster sugar

Taken from The Bountiful Kitchen by Lizzie Kamenetzky. (£16.99,Kyle Books) Photography by Laura Edwards

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For the sugar syrup: 100g caster sugar 100ml water

1. Heat the milk with the butter in a saucepan until the butter has melted. Set aside until it is just lukewarm. 2. Tip the flour and salt into a bowl. Mix the yeast and sugar in a separate bowl with a couple of tablespoons of warm water and leave to stand for 10 minutes until frothy. 3. Add the milk, butter and yeast to the flour and mix together until you have a soft, slightly sticky dough. Tip out onto a lightly floured surface and knead for 10 minutes. Return to a clean bowl, cover with oiled clingfilm and leave in a warm place until doubled in size. 4. Beat the butter, spices and sugar

together until spreadable. 5. Turn the dough out and punch down with your fingertips then roll into a rectangle about 30 x 40cm on a piece of baking parchment or a clean tea towel. Spread with the butter then roll up along the long side, using the paper or tea towel to help you. Slice into 2cm thick slices. 6. Place the buns, cut-side up, on a lightly oiled baking sheet. Cover with oiled clingfilm and set aside for 30 minutes until doubled in size. Preheat the oven to 220°C/Fan 200°C/Gas 7. Mix the egg with a little water and glaze the buns all over then bake for 15–20 minutes until golden and risen. Bubble the sugar and 100ml water together to form a light sugar syrup. Brush over the warm buns and leave to cool before serving. CARDAMOM BUN & CREAM PUDDING Serves: 4

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400ml whole milk or a mix of milk and cream 2 free-range egg yolks 1 tablespoon caster sugar, plus extra to sprinkle Butter, to grease 4 leftover Cardamom & Cinnamon Buns

1. Preheat the oven to 180°C/Fan 160°C/Gas 4. 2. Heat the milk (or milk and cream) in a saucepan until just boiling. Remove from the heat and set aside. 3. Beat the egg yolks and sugar in a heatproof bowl then pour the hot milk over the top and stir well. Grease a 1.2-litre ovenproof dish with butter. 4. Tear the leftover buns into pieces and arrange them in the dish then pour over the custard. Leave to soak for 15–20 minutes. 5. Bake for 25–30 minutes until softly set and golden. Scatter with caster sugar and serve.

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1. CLOUD NINE SALTED CARAMEL PEANUT MARSHMALLOWS, £6.95 YUMBLES.COM Light, fluffy and packed with delicious caramel flavour 2. T&G GLOBE SALT & PEPPER MILLS, £13.99/£17.99 SALTPEPPER.CO.UK These copper-hued mills add a touch of glam to the dinner table 3. FALK 18CM SAUCIER PAN, £75 FALKCULINAIR.CO.UK This top quality copper pan is currently half price (usually £155) – snap it up quick! 4. ENGLISH DRINKS COMPANY CUCUMBER GIN, £35 FOR 70CL GINSHOP. ENGLISHDRINKSCOMPANY.CO.UK A fresh, delicate and beautifully aromatic treat for gin lovers 5. CARRARA ESPRESSO CUP & SAUCER SET, £34 OLIVERBONAS.COM We love the arty, abstract print of this dainty espresso set 6. RISDON & RISDON DENIM STREET APRON, £75 SOUSCHEF.CO.UK This rustic and heavy duty denim apron looks great and will last a lifetime 7. SAINSBURY'S MARBLE & ACACIA LONG BOARD, £16 SAINSBURYSHOME.CO.UK A chic and minimal board perfect for serving cheese, nibbles, anything 8. PALE BEER BUNDLE, £27 CRAVEDLONDON.COM This gift set is packed with some of London's best pale brews, plus killer crisps to eat alongside 9. SEA FOAM DINNER PLATE, £19 THEMAKERPLACE.CO.UK A stunning handmade plate inspired by the rockpools of Devon 10. TIN OF 9 SUCCULENTS, £28 FLOWERCARD.CO.UK These gorgeous succulents come in a pretty tin, which can be personalised with your own message

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Photo foodie These trendy, photogenic gifts are perfect for the Instagram addict in your life!

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Family kitchen Enjoy the chaos of a busy family Christmas with these bright and bold gifts for all the family

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CHRISTMAS GIFT GUIDE

1. BAUBLE COOKIE CUTTERS, £3.95 DOTCOMGIFTSHOP.COM Baking with kids doesn't get much more simple, or fun, than making biscuits 2. CANDY CANES, APPROX 85P FARM SHOPS EVERYWHERE Equally good as stocking fillers or colourful tree decorations 3. CAST IRON COOKING POT, £55 SHOP.SOUTHBANKCENTRE.CO.UK Gorgeously proportioned and sturdy, this is ideal for making the perfect turkey curry on Boxing Day 4. REINDEER SELFIE CHOCOLATE, £16 HOTEL CHOCOLAT Silly and playful, everyone can get stuck into this milk chocolate and caramel slab together 5. TREE CAKE MOULD, £6.99, LAKELAND Create a spectacular multi-layered Christmas tree with this mould by baking, stacking and sandwiching with icing 6. JUDGE POPCORN MAKER, £60 HOME RETAILERS NATIONWIDE Bring an extra special touch to family film nights. With a fun retro design, this Judge machine turns hard corn kernels into fluffy popcorn in under a minute 7. PORK CRACKLING JAR, £15.99 SNAFFLINGPIG.CO.UK Perfect for the carnivore in your life, choose from flavours including limited edition sage and onion 8. KEEP CUPS. FROM £7 UK. KEEPCUP.COM Colourful, practical and environmentally-friendly, this stylish alternative to a disposable coffee cup is available in thermos variants, glass variants, and every colour combination you can imagine 9. MASON CASH 4 LITRE BOWLS, £19.95 HOME RETAILERS NATIONWIDE Bright and chunky enough to liven up any family kitchen, we love the selection of bold colours 10. FESTIVE GOURMET FUDGES £15.00, FUDGEKITCHEN.CO.UK This gorgeously gift boxed fudge is the perfect Christmas treat

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Aspiring chef

To become a professional cook, it takes blood, sweat, and tears . . . as well as equipment. Here are some items perfect for the master-chef in your life. Michel Roux Jr. eat your heart out

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CHRISTMAS GIFT GUIDE

1. SET OF FOUR BUTCHER PRINTS, £20 EVERLONGPRINTCO.ETSY.COM This charming set of butcher prints is perfect as a guide or just decoration for the kitchen. 2. RIVERFORD RECIPE BOX, £29.95 RIVERFORD.CO.UK/RECIPEBOXES These recipe boxes include seasonal, fresh ingredients. Perfect for recipe inspiration. 3. WHERE CHEFS EAT, £14.95 WHERECHEFSEAT.COM Dining is a crucial part of becoming a great chef – after all you need to get a taste for the competition. 4. THERMAPEN, £48 THERMAPEN.CO.UK Temperature probe you’ll never overcook anything again. 5. THE FLAVOUR THESAURUS, £12.91 AMAZON.CO.UK Pairings, recipes and ideas for the creative cook. 6. MICROPLANE GOURMET FINE GRATER, £16.49 NISBETS.CO.UK Put away the old box grater! Microplanes can be used to zest lemons and grate nutmeg, cheese, and even chocolate. 7. THE ULTIMATE CHEESE MAKING KIT, £42 NOTONTHEHIGHSTREET.COM Every chef has an experimental side, so this cheese making kit could make a perfect project. 8. ROUND THE WORLD SPICE SUBSCRIPTION FOR TWO, £20 YUMBLES.COM You can’t go wrong giving spices to a food lover and avid cook – they’ll love this! 9. TOM KERRIDGE SANTOKU KNIFE, £128 TOMKERRIDGE.COM Although pricey, this knife looks phenomenal and it’s the only one you’ll need in your home kitchen. 10. WUSTHOF CLEAVER, £71 SALTANDPEPPER.CO.UK A versatile piece of kit, perfect for cutting meat and vegetables. 11. SUPER SHARPENER KITCHENDEVILS.NET This quick and easy knife sharpener is a great addition to an aspiring chef's toolkit.

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HUNTERS of HELMSLEY So much more than just a deli... Over 2,000 items in stock

Great gift ideas & the very best Christmas food & drink Wide selection of local and regional produce Hampers, gifts and selected products available online for delivery across the UK

Tel: 01439 771307 www.huntersofhelmsley.com Open 8am – 5.30pm 7 days a week 13 Market Place, Helmsley, North Yorkshire YO62 5BL

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Star baker

We’ve cherry-picked the best gifts for the baker in your life they'll be chuffed with every time they whip up a showstopper. From scales to bakeware you can find it all right here...

CHRISTMAS GIFT GUIDE

1. JOESPH JOSEPH 9-PIECE NEST, £46 JOSEPHJOSEPH.COM Every baker needs a good bowl, so why not give them nine beautifully coloured ones? 2. SET OF THREE CERAMIC MEASURING CUPS, £14.95 DOTCOMGIFTSHOP.COM Baking is all about precision so these dainty measuring cups are a baking must 3. ERDDIG CHINOISERIE DOUBLE OVEN GLOVE (£12) AND TEA TOWEL (£9), SHOP.NATIONALTRUST.ORG.UK Beautiful and practical, these will last a lifetime 4. J BY JASPER CONRAN MARBLE ROLLING PIN, £25 DEBENHAMS.COM The perfect rolling pin for pastry work (and it's a total looker) 5. KITCHENAID ARTISAN 4.8L FOOD MIXER, FROM £349 HARTSOFSTUR.COM You can't go wrong with KitchenAid. The retro feel of these mixers would look extraordinary in any kitchen 6. PERFECT CAKES & BAKES TO MAKE AT HOME, £7.99 AMAZON.CO.UK Everyone loves a cookery book at Christmastime and you certainly can't go wrong with this one 7. ARTS & CRAFTS COTTON APRON, £16 ULSTERWEAVERS.COM This gorgeous apron would sit perfectly on the shoulders of a star baker 8. MASON CASH BAKER STREET PUDDING BASIN, 16CM, £8 WAITROSEKITCHEN.COM This pudding basin would make the perfect addition to anyone's kitchen 9. HERITAGE BUNDT TIN, £27.95 LAKELAND.CO.UK Scandi-style is in, so incorporate it into your kitchen with this beautiful Scandinavian bundt tin 10. JOULES FLORAL CAKE STAND, £34.95 WAITROSEKITCHEN.COM Even Mary Berry would be happy with this stunning stand 11. LINHAI CAST IRON TEAPOT, £37.95 INTHEHAUS.CO.UK This teapot has a dark striped motif with a matt gold handle, adding elegance and luxury to your décor 12. TYPHOON VISION ELECTRONIC MUSTARD KITCHEN WEIGHING SCALES, £39.99 LAKELAND.CO.UK Like a futuristic looking creature, these digital scales make sure it's perfect every time

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GBF PROMOTION

TREAT YOURSELF TO TROUT THIS CHRISTMAS

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Salmon may be an old favourite on your Christmas table, but this year why not try trout?

t's that time of the year when the holly and ivy are being gathered and houses across the UK are adorned with festive decorations. Hot or cold smoked trout is the perfect ingredient for festive occasions: a luxurious and light Christmas treat. Here are a couple of delicious canapé ideas that focus on the king of smoked fish… HOT SMOKED TROUT ON RYE BREAD WITH CAVIAR Makes: 30 canapés Preparation: 10 minutes 150g Hot smoked trout flaked into ½ inch chunks 500g Sliced rye bread Jar 100g Caviar (or lump fish egg caviar substitute) 100ml crème fraiche Juice of 1 lemon Dill to garnish Salt and pepper

1. Cut out 30 bite-sized slices of rye bread. 2. Top them with a generous teaspoon of crème fraiche and the flaked trout followed by a small teaspoon of the caviar. 3. Garnish with lemon juice, pepper and sprigs of dill.

SMOKED TROUT AND CUCUMBER ROLLS Makes: 30 canapés Preparation: 10 minutes 2 cucumbers 200g cream cheese, softened 200g smoked trout, cut into strips 1 tbsp parsley, finely chopped 1 tbsp chives, finely chopped Zest and juice of 2 lemons Salt and pepper

1. With a potato peeler slice the cucumber lengthways into long thin strips and pat dry with kitchen paper. 2. In a bowl combine all of the other ingredients except the trout. 3. Take a cucumber strip and spread a thin coat of the cream cheese mixture along the length of the cucumber. 4. Press on a strip of smoked trout and roll up, they should stay rolled up on their own but if they don’t you can secure with a cocktail stick. Tip: The rolls need to be made at the last minute, but you can prepare the cream cheese mixture and cut up the trout in advance and keep it in the fridge.

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RECIPES | GET AHEAD

Fireside Feasts These hearty and comforting dishes are perfect for winter entertaining and can be frozen-ahead to make life easier in the run-up to Christmas

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SAUSAGE, PASTA & BEAN STEW WITH GREENS

Large handful of fresh basil leaves, chopped Sea salt and freshly ground black pepper Freshly grated Parmesan, to serve

Serves: 4–6 Prepare: 10 minutes Cook: 20 minutes 1 tbsp rapeseed oil 1 large onion, coarsely chopped 12 Italian or Toulouse-style sausages cut into bite-sized pieces 4 garlic cloves, sliced ¼-1 tsp dried chilli flakes, to taste 400g can chopped tomatoes 250ml red wine 1 bay leaf 100g small pasta shapes, such as macaroni 175 g greens, such as curly kale, chard or cavolo nero 1 x 400g can cannellini beans, drained

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1. Heat the oil in a large saucepan. Add the onion and cook for 3–5 minutes, until soft. Add the sausage and cook for about 5 minutes, until browned. Stir in the garlic and dried chilli flakes and cook for 1 minute. 2. Add the tomatoes, wine and bay leaf and enough water to cover. Don’t worry if it’s soupy at this stage. Bring to the boil, then add the pasta and cook, uncovered, for about 10 minutes, until the pasta is al dente. 3. Meanwhile bring a separate large saucepan of lightly salted water to the boil. Add the greens and cook briefly just to blanch. Drain and set aside.

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4. Add the blanched greens and beans to the sausage mixture and stir well. Simmer, uncovered, for a further 5 minutes. Taste and adjust the seasoning. Stir in the basil and serve sprinkled with finely grated Parmesan and plenty of crusty bread on the side. MASHED POTATO PIE WITH BACON, LEEKS & CHEESE Serves: 4–6 Prepare: 15 minutes Cook: 1 hour, 20 minutes 1 kg potatoes 2 tbsps rapeseed oil 1 onion, finely chopped 2 small leeks, thinly sliced 80g bacon or pancetta, diced 30g butter 250ml milk or single cream

RECIPES | GET AHEAD (or a bit of both) 1 egg, beaten Large handful of fresh parsley leaves, chopped Pinch of paprika 90g firm cheese, such as Gruyère, grated Sea salt and freshly ground black pepper

1. Halve or quarter the potatoes depending on their size; they should be about the same to cook evenly. Put them in a large saucepan, add sufficient cold water to cover, salt well and bring to the boil. Simmer for 20 minutes, until tender. 2. Meanwhile, heat the oil in a frying pan over low heat. Add the onion and leeks and cook gently for about 10 minutes, until soft. Add the bacon and cook for 3–5 minutes, until just browned. Season with salt and set aside. 3. Preheat the oven to 190°C/Fan 170°C/Gas 5. Drain the potatoes and mash coarsely, mixing in the butter and milk. Season well and add the egg. Stir to combine. 4. Stir in the leek mixture, parsley, paprika and half the cheese. Transfer to a greased 24-cm round baking dish and spread evenly. Sprinkle over the remaining cheese and bake in the preheated oven for 35–45 minutes, until well browned. Serve immediately.

BRAISED DUCK & WHITE BEAN CASSOULET Serves: 4–6 Prepare: 15 minutes Cook: 2 hours, 15 minutes 4 duck legs (about 400g each) 2 onions, halved and sliced 1 large carrot, diced 150g pancetta or lardons, diced 1 tsp dried thyme 4 garlic cloves, sliced 250ml dry white wine 2 x 400g cans chopped tomatoes 125g pitted green olives 1 bay leaf 2 x 400g cans haricot or cannellini beans, drained 100g breadcrumbs Sea salt and freshly ground black pepper

1. Preheat the oven to 170°C/Fan 150°C/ Gas 3. Arrange the duck legs skin-side down in a large saucepan and cook over medium heat for 4–5 minutes on each side, until browned. Transfer to a plate, sprinkle with salt. 2. Drain off all but 1 tablespoon of fat from the pan. Add the onions and carrots and cook for about 5 minutes, until soft. Add the pancetta and thyme and cook for a further 3–4 minutes. Add the garlic and cook for 1 minute. Season and add the wine. Bring to the boil and cook, uncovered, for 1 minute. Add the tomatoes, olives and bay leaf. Reduce the heat and simmer, uncovered, for 5 minutes. Taste and adjust the seasoning if necessary.

3. Using tongs, transfer the duck legs to a large baking dish. Pour over the sauce and spread evenly. If necessary, add sufficient water to submerge the duck by about 2.5 cm. Cover tightly with foil and transfer to the preheated oven to cook for 1½ hours. Check after 1 hour. (The recipe can be prepared up to 24 hours in advance up to this point. Cover and refrigerate until needed.) 4. Remove the baking dish from the oven and increase the heat to 200°C/ Fan 180°C/Gas 6. Add the beans to the dish in an even layer, sprinkle the breadcrumbs over the top and season well. Return to the oven and bake for 20–25 minutes more, until well browned on top. Serve immediately.

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“This is the perfect sharing dish – just put the terrine in the middle of the table with a jar of the relish, a stack of warm toasted brioche, a pile of plates and a bundle of knives and let everyone dig in”

CHICKEN LIVER PARFAIT WITH FIG RELISH & TOASTED BRIOCHE Serves: 4–6 Prepare: 20 minutes, plus setting time Cook: 40 minutes 250g unsalted butter 3 shallots, sliced 2 sprigs of fresh thyme 2 garlic cloves, crushed Fresh grating of nutmeg 4 tbsps port or Madeira 1 tbsp rapeseed oil 500g chicken livers, trimmed Sea salt and freshly ground black pepper Toasted brioche, to serve For the fig relish: 125g ready-to-eat dried figs, roughly chopped 78 /

50g pitted dates, roughly chopped 1 shallot, sliced 1 small eating apple, peeled, cored and finely diced 2 tablespoons light muscovado sugar 125ml white wine vinegar or cider vinegar 1 tsp grated orange zest 1 cinnamon stick 1 fresh or dried bay leaf

1. Melt 2 tablespoons of the butter in a small saucepan, add the shallots and half the leaves from the thyme sprigs, and cook over low–medium heat until the shallots are soft but not coloured. Add the garlic and nutmeg and continue to cook for another minute. Add the port and cook until almost all the liquid has evaporated. Remove from the heat. 2. Heat the oil in a large frying pan and add half the chicken livers. Cook

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over medium–high heat for a couple of minutes on each side until they are just cooked through but still pink in the middle. Tip the livers and the onion mixture into a food processor. Cook the remainder of the chicken livers in the same pan, then add to the food processor. Blend until smooth. Cut 175g of the butter into small pieces and add to the mixture with the motor running. Push the mixture through a fine-mesh sieve/strainer into a bowl and season well with salt and black pepper. 3. Spoon the parfait into a terrine or serving dish and spread level. Gently melt the remaining butter, remove from the heat and leave for 2 or 3 minutes to allow the butter to separate from the whey. Leave the cloudy whey on the bottom and spoon the golden melted butter from the top onto the parfait to cover it. Scatter the remaining thyme leaves over the top and allow to set and cool before chilling. 4. To make the fig relish, tip all the ingredients into a medium saucepan. Cook over low heat for about 25 minutes, or until tender and jammy. Remove the cinnamon stick and bay leaf, season and let cool before serving with the parfait and some slices of toasted brioche. Recipes are taken from Fireside Feasts & Snow Day Treats (£16.99, Ryland Peters & Small). The book is available for the special price of £11.99 (including postage & packaging) by telephoning Macmillan Direct on 01256 302 699 and quoting the reference HU1

GBF DEC 16 master_GBF 19/10/2016 14:36 Page 79

A word from Helen “I love my pigs! I’ve farmed them since 1986 here at Eastbrook Farm in Wiltshire, where I keep 200 rare breed saddleback sows. We work with five other English organic pig farmers, and they share my philosophy – give livestock freedom, in almost every sense, and they will deliver great tasting food”

Perfectly organic, gluten free, pigs in blankets for Christmas? ● Cook

in just 4 minutes

● Gluten ● 96%

free

pork

Available from Ocado, Sainsbury’s, Planet Organic, Whole Foods Market and Abel & Cole

●

Organic GM free

●

Dry cured by hand

●

No added water

Available from Sainsbury’s

Eastbrook Farm Organic Meats Ltd Bishopstone, Swindon SN6 8PL 01793 790460 www.helenbrowningsorganic.co.uk

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Our best ever

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BOXING DAY SPREAD

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1. Findlater’s Roasted Red Pepper/Wilted Spinach & Ricotta Dips, £2.49 from delis and farm shops nationwide These fresh and zingy dips are absolutely packed with flavour – a real step up from your typical shop-bought variety. 2. Crosta & Mollica Breadsticks, £1.59 ocado.com Perfectly crisp and crunchy bread sticks made with olive oil for extra richness. 3. ideli Scotch Eggs, £4.80 for 2 ideli. online 80 /

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Delicately seasoned sausage meat with a lovely crisp breadcrumb coating. What more could you want from a Scotch egg?

6. Topping's Pies Christmas Pork Pie, £4.50 for 450g toppingspies.co.uk A deliciously festive pie layered with chicken breast, diced apricot and pork.

4. Forman & Field Smoked Haddock Kedgeree Scotch Eggs, £7.95 formanandfield.com A deliciously innovative twist on the classic egg. Our tasting team raved about them.

7. Topping's Pies Mature Stilton Topped Pork Pie, £1.65 for 120g toppingspies.co.uk The combination of salty pork and robust Stilton is a real winner for us.

5. Manomasa Manchego & Green Olive Tortilla Chips, £1.85 for 160g ocado.com These gorgeous tortilla chips are some of the best crisps we've ever tasted. So addictive!

8. Topping's Pies Cranberry Topper Pork Pie, £1.65 for 120g toppingspies.co.uk This pretty cranberry-topped pie tastes as good as it looks.

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PARTY FOOD

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cheese sandwiches. An ingenious way to present sandwiches for a party or buffet.

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14. Booths Show Stopper Clementine & Cranberry Cake, £15 for 950g from Booths stores Our tasting team were blown away by this stunning cake; layers of super light sponge with clementine syrup and cranberry compote, encased in perfectly creamy clementine mousse. 15. Frank Dale Mini British Beef & Horseradish Yorkshire Puddings, £5.99 ocado.com A great British classic in miniature form – the perfect canapé! 16. Real Olive Co. Organic Moroccan Pitted Olives, £9 for 750g ocado.com A bumper pack of delicious marinated olives that will last you the whole Christmas period

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17. Bill's Chutney, £3.95 bills-shop.co.uk A versatile hot tomato chutney that's especially tasty with cheese, ham and pork pies.

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18. Coronation Chicken, £2.60 for 250g ideli.online Creamy and spicy, with big chunks of juicy chicken. Spoon into mini pasty cases for an easy canapé.

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19. Helen Browning's Organic Sausages Smoked Streaky Bacon is £3 in Sainsburys, the Speedy Sausages are £3.30 Perfectly seasoned sausages encased in top quality bacon. You'll struggle to leave them alone! 20. Booths Duck Confit Rolls with Plum Sauce, £6.95 per pack or 3 for 2 from Booths stores These sophisticated filo rolls are jam-packed with rich confit duck, with just a touch of fruity plum for sharpness.

9. Paxton & Whitfield Malted Crackers. £2.99 paxtonandwhitfield.co.uk These moreish artisan crackers are nice and robust – perfectly for piling high with cheese and chutney! 10. Tunworth, £10.50 paxtonandwhitfield.co.uk This Camembert-style cheese is mild and gloriously buttery – a real crowd pleaser. 11. Ilchester Five Counties Cheese, £3.20 for 400g from Tesco stores nationwide

This fun cheese gets its stripy appearance by combining five classic British cheeses in one. The kids will love it. 12. Mrs Darlington’s Redcurrant Jelly with Port, £1.99 mrsdarlingtons.com Delicious with roast lamb and venison, even better with cheese and cold cuts 13. Paul Cheese & Ham Party Bread, £35 paul-uk.com A delicious artisan loaf, hollowed out to form a ‘basket’ filled with mini ham and

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21. Hunters of Helmsley Venison & Cognac Pâté, £6.95 huntersofhelmsley.com This pretty Kilner jar of delicious, rustic-style pâté would make a fantastic hamper filler. 22. Rutland Charcuterie Selection Board, £9 rutlandcharcuterie.co.uk Sample the best of British charcuterie with this selection platter, including coppa, bresaola and noix de jambon. 23. Fiddler's Sea Salt Lancashire Crisps, £1.79 for 150g from Booths stores Lovely crunchy crisps with just the right amount of seasoning. A simple snack perfectly done. / 81

2 Ways with TURKEY LEFTOVERS Boxing Day is the perfect time to get creative with leftover turkey

CORONATION TURKEY Serves: 6 Prepare: 5 minutes, plus cooling time Cook: 10 minutes 6 dried apricots 1 tbsp sunflower oil 1 shallot, finely chopped 1 tbsp mild curry powder 150ml light mayonnaise 3 tbsps mango chutney 450g roast turkey, cut into bite-sized pieces 50g flaked almonds Lettuce, to serve Cherry tomatoes, to serve Lime wedges, to serve

1. Cover the apricots in a little water and simmer until tender. Drain and cut into pieces, reserving the cooking water. 2. Heat the oil in a pan, add the shallot and cook until soft. Add the curry powder and cook, stirring, over a low heat, for 1 minute. Add 75ml of the reserved cooking water. Cover and simmer for 4 minutes. Tip into a bowl and leave to cool. 3. When completely cold, mix with the mayonnaise, chutney and most of the apricots, leaving a few pieces to garnish. Stir in the turkey. 4. Put the almonds in a dry frying pan and toss over a medium heat until golden. Tip them onto a plate and leave for 5 minutes to cool. Sprinkle on top of the turkey mixture with the reserved apricots and serve with lettuce, tomatoes and lime wedges.

THE ULTIMATE TURKEY SANDWICH When it comes to a leftovers sandwich, anything goes as far as we're concerned! Use the following recipe as a guideline and add/remove anything you like. Spread two thick slices of sourdough bread with butter and mayo (aioli would be even better), then pile your sandwich high with cooked turkey, stuffing, brie, cranberry sauce and crisp lettuce. If you've got any bacon in the fridge, get that involved too!

Recipes taken from asdagoodliving.co.uk

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GBF DEC 16 master_GBF 21/10/2016 11:03 Page 83

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GBF DEC 16 master_GBF 19/10/2016 14:37 Page 84

Cley Smokehouse traditional smoked fish and meats delivered direct

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BEER FOR CHRISTMAS

HAVE A

Hoppy Christmas Beer expert Sophie Atherton tests out a bundle of cracking ales delicious enough to convert even the most ardent of wine drinkers As the festive season approaches, let’s turn our attention not just to enjoying beer at home, but to entertaining with it. Christmas is the perfect opportunity to wow beer-lovers, but also to convert guests who would normally choose wine instead. First of all: don’t extend your beery hospitality blindly; find out what your guests normally drink, which flavours they like or dislike, then choose a beer to suit. In this golden age of brewing, British producers make everything from Belgian-style saisons, dubbels and tripels, through to American-style pale ales, on to smoked and sour beers, then back to traditional British styles perfect for winter. Basically there’s no shortage of UK-brewed beers to choose from. If your guests normally favour dry white wines, try them with something like Moncada Brewery’s Notting Hill Sour (3%). Think of sour beers as acidic – as in wine – and you’ll be on the right track. This one’s a sharp, lemony, refreshing joy. If they

prefer reds something like Theakston’s Old Peculier (5.6%) might win them over. It’s rich and redolent of dark fruit flavours. Serve in a stemmed glass. When it comes to turkey, cooking with beer offers a twist on the traditional and you don’t have to be serving a full feast to give it a go. An inexpensive turkey thigh joint becomes quite a posh supper cooked in a small bottle of Quarr Abbey Ale (6.5%). Douse the turkey in this strong, sweet beer in a slow cooker along with a few shallots and come the end of the day you’ll essentially have pulled turkey. You can also baste a traditional roast bird with beer but it takes more than one bottle. Avoid anything too hoppy as the bitterness will increase as the alcohol evaporates and can become unpleasant. But even if you don’t feel bold enough to cook with beer this Christmas, below are some suggested beers to celebrate with.

THE BEERS Party Time Wimbledon Brewery’s delicious beers are definitely going on my Christmas list. Bravo (5.5%) is its American-style pale ale and will please craft beer devotees. Spicy apricot and peach flavours, biscuitty malt notes and a follow up hint of nettles and pink grapefruit make for a genuinely special beer. Quartermaine (6.2%) is a British-style, and British hopped, IPA that’s great with strong Cheddar cheese. If you like Fullers Bengal Lancer (5.3%) you’ll like this. The same brewer, Derek Prentice, is behind both. Christmas Day & Gift Beers I’ve written before of my scorn for so-called Christmas beers. Don’t give them the time of day! Turn instead to a style known as ‘audit ale’. Its origins are disputed but they were apparently brewed for drinking at the end of the annual audit of Oxbridge college accounts. Expect something boozy, in some cases fruity, with caramelised sugar sweetness and a tangy (rather than bitter) hop hit. Westerham Brewery (Kent) and Lacons (Norfolk) both make audit ales at 6.2% and 8% respectively.

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SANTA’S LITTLE HELPERS Making your whole festive feast from scratch is great, but there’s nothing wrong with using a few cheats from the shops along the way! Here’s our pick of the best 1. BEST CHRISTMAS PUD: CARTMEL FESTIVE FIGGY PUDDING

Christmas pud can be a divisive dish, but this decadent dessert – packed with moist figs, with hints Christmas spice, citrus and chocolate – is a lighter, more crowd-pleasing alternative. £3 for 250g/£7.50 for 730g cartmelvillageshop.co.uk

2. BEST FOR KIDS: WAITROSE CHOCOLATE CHRISTMAS PUDDING PINATA CAKE

7 9

Children and adults alike will be wowed by this attractive hidden middle cake. Slice into the moist chocolate sponge and you’ll find all kinds of delicious chocolate treats. £25 from stores nationwide

3. BEST VEGETABLE SIDE: WAITROSE ROMANESCO CAULIFLOWER CHRISTMAS TREES

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Resembling a beautiful bejewelled Christmas tree, this romanesco roast – adorned with fresh pomegranate, anise and an orange dressing – could compete with the turkey as your festive centrepiece. £3.49 from stores nationwide

4. BEST CANAPÉ: MARKS & SPENCER HOG ROAST ON MINI CRACKLING PLATES

3

Juicy slow cooked pork, shredded sage stuffing and a drizzle of tart apple sauce, all served on mini ‘dishes’ of crispy crackling. They taste as good as they sound, and are a guaranteed talking point! £6 from stores nationwide

5. BEST HAM: TESCO FINEST SMOKE AT HOME HAM

Experiment with the ancient (and delicious) art of smoking in your own kitchen with this innovative ‘smoke at home’ ham, a new launch from Tesco this year. Simply follow the instructions and you’ll have a succulent, tender ham with a subtly smoky flavour. £15 from stores nationwide

6. BEST STORECUPBOARD STAPLE: WHARFE VALLEY GARLIC AND ROSEMARY RAPESEED OIL

4 5

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A great quality flavoured oil is always great to have on hand at this time of year, whether you use it to make roast potatoes, or as a simple dressing for veg and salads. £3.50 wharfevalleyfarms.co.uk

7, BEST SIDE DISH: FORMAN & FIELD MARVELLOUS MASH

Ever noticed how restaurant mash is so much better than homemade? The chefs at Forman & Field certainly have a trick up their sleeves, because these readymade delghts are utterly sublime! Available in four tasty flavours: horseradish and chive, black truffle, velvety herb and saffron. £5.95-£6.95 formanandfield.com

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CHRISTMAS SHOPPING

8

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see a truly exciting veggie main hit the shops. Deliciously rich Stilton is encased inside a perfectly seasoned nut roast ‘pudding’ for real wow factor. It even comes with its own serving stand!. £8 from stores nationwide

12. BEST FREEZER SAVIOUR: DONALD RUSSELL ULTIMATE CURRY SELECTION

9 8. BEST MEAL BOX: BOOTHS THE GREAT CHRISTMAS DINNER

If you really want to put your feet up at Christmas, this fantastic ‘all in one’ box contains all you need to serve up a delicious festive lunch for 6-8 people. Inside you’ll find a white turkey crown, plus all the trimmings, sauces and sides you could want. Then for afters, a classic Christmas pudding, a Belgian chocolate sponge pudding, plus plenty of brandyinfused cream for pouring. All you need is bubbly! £100. Order at orders.booths.co.uk

During the Christmas period there are always those evenings when you can’t be bothered putting on a big spread. For those lazy nights, we recommend stocking the freezer with these restaurant quality curries from Donald Russell, from freezer to table in 7 minutes. £22 donaldrussell.com

special. They come in two flavours, frangipane and ricciarelli (a kind of Italian macaroon) and are both made with incredibly light, buttery pastry. £12.50 bettys.co.uk

11 BEST VEGGIE MAIN: SAINSBURY’S TASTE THE DIFFERENCE STILTON NUT ROAST MELTING MIDDLE PUDDING

Christmas dinner is inevitably a meat focused time of year, so it’s great to

12

9. BEST STARTER: MORRISONS THE BEST HAND DRESSED CROMER CRABS

13

13. BEST GRAVY BOOSTERS: HODMEDOD’S YELLOW PEA FLOUR

This sweet and nutty four is milled in Essex from peas grown on British farms and is great for thickening sauces or gravy. £2.29 hodmedods.co.uk

UNCLE ROY’S GRAVY SALTS

The ultimate gravy saviour, just a spoonful or two will add bags of flavour to sauces, gravies, stews and soups. £2.95 uncleroys.co.uk

Buying in a starter is an easy way of simplifying your Christmas cooking, and these gloriously decadent dressed crabs are sure to impress. £7 from stores nationwide

10. BEST MINCE PIES: BETTYS SPECIALITY MINCE PIES

It’s hard to beat a homemade mince pie fresh from the oven, but these continental-inspired bakes are pretty

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GBF DEC 16 master_GBF 19/10/2016 14:38 Page 90

rootsandwingsorganic.com

Great for Christmas Roasts OR Perfect for Roasting at Christmas Visit us at

www.wharfevalley.co.uk Tel: 01937 572084 Email: [email protected] Wharfe Valley Farms, Collingham, West Yorkshire LS22 5BA wharfevalleyoil

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ALL THE TRIMMINGS

IT’S ALL GRAVY! Roasties, Brussels sprouts, bread sauce… Christmas lunch isn’t the same without all the trimmings, but are you experimenting with the staples enough? Gareth May finds out how to ramp up those festive sides and goes gaga over gravy

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I

t’s a brave person that disturbs the cook on Christmas Day. Whilst others are sipping wine and exchanging gifts, they’re taming a sea of gravy and tackling the turkey. It’s not the time to wave a ladle through the air and suggest doing things a ‘little bit differently.’ A spoonful of preparation and a healthy pouring of perseverance go a long way, however and a delicious twist on a traditional dish or two isn’t out of the question. I’d wager even Santa changes his merry menu every now and then. The cookbooks of yonder year are a good place to seek inspiration. Before the food engineering era of the 20th century we were relying on gelatinous bones to flavour and thicken our sauces—and Andy Waugh from Mac & Wild in Fitzrovia, London says adding extra bones is a simple switch up for an altogether different take on gravy.

“I know Christmas dinner is all about the turkey but it is the lashings of gravy you pour over the top of your Christmas mountain that binds the potatoes, turkey and chipolatas together into a festive fairy tale,” he says.

Best ever gravy

Waugh’s recipe for the ultimate gravy takes some doing but it will also relieve you of that last minute broth-based panic. He recommends making the king of sauces on the 23rd with the key, of course, being the quality of the bones. “Know where your meat comes from and I don’t just mean what the butcher tells you,” Waugh says. “Look up the farm or the supplier and go visit them or give them a call.” Once you’re happy with your supplier, order a roasting tray’s worth of bones.

“It’s the lashings of gravy you pour over the top of your Christmas mountain that binds the potatoes, turkey and chipolatas together into a festive fairy tale” “The big ones with loads of jelly in the middle,” Waugh enthuses. When you’re ready to make your gravy, roast the bones for 45 minutes until “nice and golden”. Then, in a large pan, reduce a bottle of red wine by half, pour in the bones, throw in a couple of quartered onions, a diced stick of celery, a carrot or two, and some black pepper corns, and top up with water. Shut the lid on tight and leave to simmer for 24 hours.

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This might sound a bit rough around the edges but the key is to put the bones at centre stage—and don’t forget you’ve got a whole day to adjust. Sup and season as you go and by the time you strain the liquid and reduce to a perfectly seasoned jus, you’ll be in gravy heaven.

Who loves Brussels sprouts? Another staple of the Christmas lunch is the much-maligned Brussels sprout. The green goblin of festive sides, seldom do we tuck into a roasted Brussels and ogle eternal bliss. Farm to fork aficionado Oliver Gladwin of The Shed, Rabbit and Nutbourne restaurants encourages you to try a salad instead. “An all-time favourite in my restaurants is a salad of shaved Brussels sprouts, honey, walnuts, apple matchsticks and mature cheddar cheese,” Gladwin says. “It is a winning dish every year and adds a bit of excitement and freshness to Christmas dinner or Boxing Day.”

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ALL THE TRIMMINGS

GRAVY CHEATS Everybody knows that adding flour is the best way to thicken gravy but an alternative is to add any juices from the roasted veg, bird, or other meat as this will give some extra body. Whisking in a few knobs of butter should also do the trick. There are numerous ‘looseners’ such as water, stock, wine, stout and—brace yourself—coffee. although this isn’t ideal to go with turkey, more beef or lamb. If you’re looking for a gravy with an extra zing feel free to mix in a spoonful of English mustard or horseradish, and other condiments work great as sweeteners too such as redcurrant jelly and apple juice. If you’re finding the gravy isn’t enlivening the palate you’ll need a swig of vinegar or lemon juice to get that sharpening bite. Last but not least, don’t forget to season—the key to perfectly balanced gravy.

As much as the sprout is the bête noire of crimbo fodder, the roast potato is often the object of all our affections. Even so, romance can easily fade to regret when denied crunch at first bite.

Crunch at first bite

Last year, James Whelan Butchers in County Tipperary, Ireland won the Great Taste Awards 2015 for their Angus and Hereford beef dripping— and butcher Pat Whelan, says a return to the ration book is required to achieve the ultimate roastie. “Dripping is magic. It’s a fantastic addition of well rounded flavours bringing nostalgic memories flooding to you with each mouthful,” Whelan tells me. “A natural flavour enhancer, it’s perfect for crisping up roasties.” As chefs and butchers will tell you, when judging the quality of meat, fat is one of the first things they look for because where there’s fat there’s flavour. The ‘gamey’ and ‘beefy’ notes really pack a punch and if you’re looking for guaranteed crunch look no further than dripping. There are, however, some tricks of the trade to ensure you get those roasties as crisp as can be. “With regard to roast potatoes, make sure you bash them about a good deal to really rough the edges,” Gladwin says. “And get your fat smoking hot before tossing through the potatoes.”

For extra flavour he recommends adding thyme and a few cloves of garlic to the pan and then, just before you take them out of the oven, spray them with cider vinegar. “This gives them a kick of flavour,” he says. Whatever you’re making and however you’re making it, when it comes to the trimmings, Waugh says it’s all about preparation and trying to get as much ready as far in advance as possible. “Have your cranberry sauce made the week before. Get your bread sauce made with the gravy on the 23rd—it is much tastier that way—and peel and chop the spuds on Christmas Eve and leave them in a bowl of water to cook the following day,” he says, before losing himself in the wonders of seeking gravy perfection once again.

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TRIED & TESTED

BEERS ON TEST We try out a selection of bottled beers to offer your guests this Christmas

1 BLACK SHEEP IPA, £14.95 FOR 8 X 500ML BOTTLES, BLACKSHEEPBREWERY.COM A reliable IPA, packing heaps of hop and bitterness. True to the classic style, it uses a plethora of English hops including Progress and Goldings to pack it with a distinctly characterful flavour profile. A deep and potent, sweet malt base aligns with the bitterness to leave a balanced ale. 2 CHILTERN BREWERY THREE HUNDREDS DARK OLD ALE, £2.55 PER BOTTLE, CHILTERNBREWERY.CO.UK A classic in the true tradition of old ales with sweet, caramel flavours. Satisfyingly dark but not impenetrable, good body but not overpowering, with a long pleasing finish and a balance of premium malt and choice English hops.

3 RED WILLOW SMOKELESS, £2.95, INDEPENDENT BOTTLE SHOPS This porter has a very distinct wood smoky flavour, with notes of chilli and spice and also a hint of peated whisky, velvet smooth with a robust malt backbone. This is infused with chipotles to give even more smokiness and a subtle hint of heat. Great if you like strong, dark flavours, and perfect for sitting by a roaring log fire. 4 WOODFORDE’S WHERRY, £13.80 FOR 6 X 500ML, WOODFORDES.CO.UK A nicely balanced, easy to drink beer with a good mix of malt to hops. Light but full of flavour and with a delicious citrus aftertaste with crisp floral flavours. A background of sweet malt and a hoppy ‘grapefruit’ bitter finish characterises this champion bitter.

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5 OBSIDIAN £3.15, ALESELA.CO.UK A surprising, complex, truly special beer from Lawman’s microbrewery. This whisky barrel aged stout is strong (8.4%) with deep chocolate and fruit flavours and a smooth texture. It’s also a Great British Food award winner so you know it’s going to be something special. 6 PEAK ALES SWIFT NICK, £26 FOR 12 X 500ML, PEAKALES.CO.UK Aromas of gunpowder come off this beer, which has dry fruit flavours. Swift Nick is a traditional English session bitter, with a fruit and hop aroma. There are balanced flavours of malt and hops leading to a dry bitter finish.

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GBF DEC 16 master_GBF 19/10/2016 15:35 Page 96

15% OFF online orders placed 4/11/2016 to 12/12/2016. Quote: GBF15 at checkout 96 /

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SHOPPING | CHRISTMAS

08

05

09 10 LARGE COPPER STAR - £12.99, COPPER ANGEL WING DISH £9.99, SET OF WOODEN STARS - £4.99, BAUBLES FROM £3.99, FAUX BERRY GARLAND - £12.99, GOLD CHRISTMAS TREE - £14.99, MIRROR - £29.99, LANTERNS £4.99 EACH AVAILABLE FROM HOMESENSE.COM

01 04

12

K THE C E D

Halls

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Embrace the festive season with our pick of the most stylish Christmas decorations around... 07 02

03

01. Faux Succulent Wreath £74, OKA.com | 02. Paper Ball Tree Decorations, Set of 6 £38, OKA.com | 03. Cable Knit & Faux Fur Christmas Stocking £25, John Lewis | 04. Copper and White Helsinki Tree £12, John Lewis | 05. East of India 'Do Not Open Until 25 December' Paper Chains £4.50, John Lewis | 06. East of India Merry Christmas Santa Sack £8, John Lewis | 07. Fair lsle Stocking £15, John Lewis | 08. Helsinki Copper Etched Bauble £4.50, John Lewis | 09. Helsinki Wooden Star Bauble £3, John Lewis | 10. Metal Star Pine Cone Bauble £3, John Lewis | 11. Spode Ruskin House Serve Bowl £30, John Lewis | 12. Small Vintage Silver Hanging Tealight Holder £2.98, redlilly.co.uk

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GBF DEC 16 master_GBF 19/10/2016 14:41 Page 98

RECIPES | GIZZI ERSKINE

Gizzi’s Winter Wonders

Chef Gizzi Erskine loves cosy winter cooking so much she dedicated an entire book to it! These recipes from her latest, Gizzi's Season's Eatings, perfectly capture the joy of cold-weather cooking

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CLEMENTINE & GINGER TRIFLE

3 clementines, segmented

Serves: 8 Prepare: 45 minutes, plus cooling and chilling time Cooking: 1 hour

1. First make the ginger cake: preheat the oven to 180°C/Fan 160°C/Gas 4. Butter and line a 30 x 20cm roasting tin. Melt the butter, sugar and treacle together in a pan, leave to cool for 10 minutes, then stir in the eggs and milk. Sift the flour, ginger, cinnamon, nutmeg and bicarbonate of soda together in a large mixing bowl, then fold in the butter mixture to form a batter. Pour into the prepared tin and bake for 45 minutes, or until the cake is risen and firm. 2. Leave to cool on a wire rack and store in an airtight container until needed. You will have made too much cake, but this is no disaster – it freezes brilliantly and gets better with age. 3. To make the clementine jelly, put the water, sugar and clementine juice into a small saucepan. Soak the gelatine leaves in cold water for 10 minutes, then squeeze out any water with your hands and add to the clementine juice to dissolve. Arrange the clementine segments in the bottom of your trifle bowl, pour over the liquid and refrigerate for at least 4 hours, to set. 4. Now you’re ready to construct the trifle. Chop up 150g of the cake and

100ml ginger liqueur 600ml fresh custard 300ml double cream 1 tsp icing sugar 50g good-quality dark chocolate A few glacé cherries, chopped For the ginger cake: 225g unsalted butter, plus extra for buttering the tin 225g dark brown sugar 225g black treacle 2 free-range eggs, beaten 290ml milk 340g plain flour 1 tbsps ground ginger 1 tbsps ground cinnamon A small fresh grating of nutmeg 2 tsps bicarbonate of soda For the clementine jelly: 150ml water 50g caster sugar 300ml clementine juice 4 gelatine leaves 100 /

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place on top of the jelly. Pour over the ginger liqueur. Pour over the custard and level out the top. Whisk the cream with the icing sugar until it’s gently holding its shape, then spoon over the custard. Grate over the chocolate and finish with glacé cherries if you like. Pop the trifle into the fridge to chill for 1 hour before eating. EPIC MALTED HOT CHOCOLATE Serves: 2 Prepare: 5 minutes Cook: 5 minutes 2 tbsps malted milk drinking powder 1 tbsp cocoa powder 5 tbsps milk or dark chocolate, grated, or cooking buttons

RECIPES | GIZZI ERSKINE

“It’s imperative to have melty marshmallows bobbing around in your cup of hot chocolate, with a further grating of real chocolate. We’re not messing about here – you wait and see how good this tastes”

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½ tsp cornflour A pinch of sea salt flakes A pinch of ground cinnamon ½ tsp seeded vanilla extract 1 tsp finely grated clementine zest 600ml whole milk To serve: Mini marshmallows More grated chocolate

1. Melt everything together in a small pan, whisking with a small sauce whisk if you have one, or a wooden spoon if not, until it starts to thicken. Once heated to boiling point it will thicken slightly from the cornflour. Pour into 2 mugs, and top with as many marshmallows as will fit, plus more grated chocolate. Serve immediately. APPLE CIDER FRITTERS Makes: 16 Prepare: 10 minutes, plus resting time Cook: 10 minutes 150g self-raising flour 30g cornflour ½ tsp baking powder 2 free-range eggs, beaten 150ml cold cider or fizzy water 4 small British Braeburn apples Vegetable oil, for deep frying 100g caster sugar 1 tsp mixed spice ½ tsp ground cinnamon ½ tsp sea salt flakes Vanilla or salted caramel ice cream, to serve

1. Place the flours and baking powder in a mixing bowl. Make a well in the centre, then pour in the eggs and the cold cider or fizzy water. Quickly whisk together, then leave to rest for 30 minutes in the fridge. Cold batter will make extra crispy fritters. 2. Core the apples, then slice the tops and bottoms off them to make them into neat barrels. Cut each apple horizontally into 4 slices. 3. If you have a deep-fat fryer, heat the oil to 180°C. If not, pour oil into a large, deep saucepan to a depth of about 5cm (2 inches), making sure it is no more than half full. Plunge the apple slices into the batter, then deepfry them for 2–3 minutes, or until crisp and golden and the apples are cooked through. Scoop out with a slotted spoon and drain on kitchen paper. 4. Mix together the caster sugar, spices and salt. While the apples are still hot, toss them into the sugar and serve straight away. 102 /

GINGERBREAD LATTE CAKE Serves: 10–12 Prepare: 15 minutes, plus cooling time Cook: 30 minutes 250g unsalted butter, plus extra to butter the tins 225g dark Muscovado sugar 120g golden syrup 50g black treacle 6 large free-range eggs 340g self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda ¼ tsp salt 2 tsps ground ginger 1 tsp ground cinnamon ½ tsp freshly ground nutmeg For the frosting: 60g unsalted butter, at room temperature 200g sweetened condensed milk 2 tsps instant espresso powder ¼ tsp salt 500g Mascarpone cream cheese

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RECIPES | GIZZI ERSKINE

SHOPPING BASKET

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Purbeck Christmas Pudding Ice Cream, RRP £14.15 for 2 litres. Stockists at purbeckicecream.co.uk

Recipes taken from Gizzi's Season's Eatings (£25, Mitchell Beazley)

1. Preheat the oven to 200°C/ Fan 180°C/Gas 6. Butter 3 x 20cm sandwich tins, and line the bases with baking parchment. 2. Beat the butter and Muscovado sugar until smooth and fluffy – make sure you beat all the lumps out of the sugar. Beat in the golden syrup, treacle and eggs until reasonably smooth, then sift over the flour, baking powder, bicarbonate of soda, salt and spices, and fold into a smooth batter. 3. Divide the batter between the 3 cake tins as evenly as possible and bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Allow the cakes to cool for 5 minutes in their tins, then invert on to a wire rack to finish cooling. 4. For the frosting, use an electric hand whisk to beat together the butter and condensed milk until fairly fluffy – about 2 minutes. Add the espresso powder and salt and beat in, then beat in the Mascarpone until you have a very smooth, fairly thick frosting. 5. Once the cakes have cooled, very carefully slice each cake in half horizontally so that you have 6 thin slices of cake. 6. Set a layer of cake aside for the crumb finish. Take the other 5 layers

Roots & Wings Organic Christmas Pudding, £6 rootsandwingsorganic.com

and start to assemble. Place 1 layer on a plate or cake stand, spread it with frosting and repeat until you have 5 slices of cake sandwiched together. Chill for 10 minutes, then spread the remaining frosting around the entire cake as neatly as possible. Make a swirly pattern on the top if you like. 7. Crumble the reserved layer of cake into small crumbs, then, with a slightly cupped hand, press them around the sides and top edge of the cake. If any frosting peeks through, just cover it with crumbs.

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GBF DEC 16 master_GBF 19/10/2016 15:17 Page 104

GBF PROMOTION

GET KITTED OUT FOR CHRISTMAS We've asked the experts at Judge Cookware for their pick of the best Christmas dinner helpers If there’s one thing guaranteed to gather the family together, it’s a traditional festive roast with all the trimmings; the bird or joint, surrounded by mountains of veg and finished off with tasty gravy. To start things off you need to prepare your meat. The Judge TC192 Non-Stick Roast Tin & V Rack (£37.98) has been designed to cook meat to perfection. Made from heavy carbon steel, with a non-stick coating, the tin provides even heat distribution, while the rack has been fashioned into a V to allow fat to drain away from the joint, giving you a crisper, healthier cut. The excess oil and juices can then be poured away, or be used to make a truly indulgent gravy. As we all know, it’s important to make sure that meat – especially poultry and pork – is thoroughly cooked and the Judge TC323 Digital Thermometer (£23.75) makes this very easy by recording the internal temperature of the joint, simply select the meat you are cooking, insert the probe and when the joint is cooked, an alarm rings. Once the Meat is underway, it’s time to turn your attention to the vegetables, starting with the potatoes. If you’re a fan of roasties rather than mash, the Judge Roasting Tray is just the job. Available in three sizes (JB04 £8.75

JB05 £10.00 JB06 £13.50), these heavy duty trays are coated with three layers of durable non-stick inside and out, meaning that you can roast your tatties, parsnips, squash and sweet potatoes to crispy perfection, and they are easy to clean afterward. It can be easy to run out of space when preparing a large meal, then steaming can offer the perfect solution,  – which is proven to 'lock in' nutrients – the Judge Five or Three Piece Steamer Set (£23 to £45) can come in really handy. With a thick thermic base, suitable for all hob types, this multipurpose collection is finished with polished stainless steel base (which can double up as a casserole) and two or four steamer baskets with a vented glass lid, allowing you to prepare four or even five dishes at once.

A roast isn't complete without gravy, and with the Judge Thermal Gravy Pot, there is one less thing to worry about. You can prepare your gravy at any time and simply pour into this smart, thermal pot, and close the lid and it will stay hot for up to 4 hours. Unlike a traditional gravy boat, the thermal gravy pot, is double walled (like a thermal flask) ensuring that temperatures are maintained. Available in two sizes: 650ml (£19) and 400ml (£15). All that's left to do is dig in!

FOR STOCKISTS VISIT JUDGECOOKWARE.CO.UK www.greatbritishfoodmagazine.com

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GBF DEC 16 master_GBF 19/10/2016 16:03 Page 106

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CHRISTMAS MEAT

Turkey Tales The journey from farm to plate involves a lot of planning and plenty of graft – and never is this more true than at Christmas. Chloe Ryan discovers what it takes to get your dinner on the table

PAUL KELLY ON HIS ESSEX TURKEY FARM

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C

ome 3pm on Christmas day, all the hard work in the kitchen will have paid off. Around the country, aprons will be pulled off, brows mopped, and chairs gratefully collapsed into as the gravy is passed round, and wine glasses topped up. It’s time to feast! Many cooks will have started work early Christmas morning to make sure everyone is well fed and happy. But for farmers and butchers, the preparation starts a lot earlier. In fact, when everyone else is relaxing with cold ham and piccalilli on Boxing Day, turkey farmer Roger Lucey is already doing his sums and looking to the year ahead. “We start planning literally the day after Christmas,” says Roger, of Gartmorn Farm, near Falkirk, Clackmannanshire. “There is such a big lead up to Christmas so the temptation is to sit back and relax for a bit, but I need to keep a fresh mind, because we place our order for day-old chicks in February.” It’s a similar story at Welsh organic farm Rhug Estate. “We start planning for Christmas as early as January,” says owner Lord Newborough. “Once we have analysed sales data from the previous Christmas campaign, we decide on how many turkeys and geese to rear.” For butchers, December is the busiest time of the year. “My favourite part is seeing happy, satisfied customers and the feeling of Christmas spirit,” says butcher John Mettrick, who runs Mettrick’s butchers in Glossop, Derbyshire. Towards the end of the month it can be a slog to get everything done. “The long days and nights, the fear of running out of stock, spending too long in fridges, and not seeing much of our families,” all take their toll.

RHUG ESTATE CHRISTMAS MEAT BOX

RHUG ESTATE COOKED TURKEY

Customers behaving badly

“In the past we’ve had staff falling asleep on bags of flour in the store room. I’ve also found staff asleep on top of the counter,” says John. “Every year I apologise to the staff in advance in case I am short with them on the 23rd or 24th. This is a tradition and they always laugh.” The stress of Christmas can also make customers behave badly. “One year there was a pork pie fight between customers when one customer tried to pick up another customer’s pie they had ordered,” says John. “Not a good idea.” David Simon is meat buyer for supermarket chain Booths, which has shops throughout Lancashire, Cheshire and Cumbria. It’s his job to ensure shoppers get as good a selection of meats as possible and this time of year is the most important season. “In many respects, it’s Christmas year round at Booths. I’m always looking for slow-growing flavoursome breeds of turkeys and poultry that are farmed at naturally as possible. We work closely

“The stress of Christmas can also make customers behave badly. “One year there was a pork pie fight”

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LORD NEWBOROUGH AND BISON AT RHUG ESTATE

with our local farmers, like Johnson and Swarbrick just down the road from us in Goosnargh, where I live.” Turkey is the meat of choice for around three-quarters of British families, although beef and goose are also popular options. Turkey is actually a relatively recent Christmas tradition. Up until the 1950s it was considered a real luxury, accessible only to a few. In Charles Dickens’ A Christmas Carol (1843), Bob Cratchit had a goose before Scrooge was overcome with generosity and bought him a turkey. Prior to the turkey tradition Christmas fare included roast swan, pheasants and peacocks. A special treat was a roast boar’s head decorated with holly and fruit.

Slower grown, better taste

Now, the rise of intensively farmed poultry means cheap chickens and turkeys are everywhere. So spending a bit more on a slower-grown traditional breed, dry plucked and game-hung, can mean the difference between an ordinary meal and a truly special feast. For many slower-grown animals reared for the Christmas table, the journey from farm to plate begins in June, when day old turkey hatchlings are delivered – with delicacy and care - to heated barns around the country where they

CHRISTMAS MEAT

COPAS TRADITIONAL TURKEYS

will spend their first month. “The birds arrive on the farm at the end of May and beginning of June,” says Sarah Copas, managing director of Copas Traditional Turkeys. “It’s action stations from there as the first six to seven ‘brooding’ weeks of their life are vital. They arrive on the farm at just 24 hours old so need 24 hour care and attention for the period. The choice of breed is also important. “We sell 6,000 turkeys a year and they are a mixture of Wirral and Hockenhull white and black, and Devon Bronze,” says Roger. “They are reared for around 20-22 weeks in a free-range environment, far longer than the 10-12 weeks that is standard for supermarket birds. This is important because young animals grow muscle first before putting down fat - much like mature

humans - and it is fat that gives the meat flavour. Very young turkeys are all protein.” At Rhug Estate, Lord Newborough opts for Bronze breeds, which, he says, are particularly well suited to organic farming, as they are naturally slowgrowing and thrive well outside. He treats his birds “like royalty,” he says. “They live a life of pure luxury,” and are free to roam all around the estate eating organic oats, which apparently helps enhance the flavour.

Fighting the fox

As well as the hard graft, there are some other challenges specific to rearing free-range birds. “The worst part would be a morning when we find the fox has got into the flock and harmed some of them,” says Sarah. “We do everything we possibly can to protect our turkeys and have recently introduced alpacas to the farm because they are a wonderful natural security guard that keeps the fox at bay.” Farmers and butchers usually start taking orders in September but for Gartmorn Farm, the busiest period happens between 12-16 December “when all the birds have been slaughtered and processed and the

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time comes to match the birds with the customer, making sure everyone has got the right size bird they ordered.” There is a huge amount of office work to do that week, says Roger. After the farmers have done their work with these pampered birds, it’s over to the butchers and retailers. “The busiest days are 23 and 24 December without a shadow of a doubt,” says John. “Our customers start queuing in the early hours of the morning waiting for our shop doors to open. We have local students playing festive music outside and send hot mince pies up the queue to keep everyone happy.” At Booths, products made in-house always sell well, says David. “The trimmings for the turkey in my opinion are the best bit of Christmas dinner. Our turkeys from Gressingham, game from Furness Fish & Game and Bronze turkeys from Paul Kelly are all strong performers. Our customers are interested in the provenance of their food.” New for this year are stuffed turkeys with gluten-free filling.

Turkey duty

Despite being surrounded by turkey in the lead up, John and his family always opt for one on Christmas Day. “I usually end up with the one with the bruised leg, and unfortunately I don’t get away with dodging the cooking. I still end up on turkey duty and I’m usually asleep soon after Christmas dinner.” Lord Newborough also opts for a home-grown turkey, or sometimes a goose. It is hugely rewarding when the nice messages come in, says Sarah. “We do receive a lot of feedback by Twitter and Facebook on Christmas Day now too! It makes it all worthwhile to have happy customers and reminds us that all the hard work to rear the highest standard of turkeys is worthwhile if they make our customers’ Christmas.” / 109

HOW TO BE

A Great Guest (AND AN EVEN BETTER HOST)

Christmas is a time of celebration, feasting, and spending time with those you love the most. So why is it so often a source of tension?

E

FEATURE: CHLOE RYAN

veryone knows stories about the guest from hell. My friend Sarah has to endure her husband's aunt nearly every year. “She always arrives at Christmas with a bell so she can summon me,” Sarah says. “Her rudeness has become a family joke, but it's genuinely awful while she's here.”

110 /

Christmas usually means long periods indoors, lots of cooking and lots of alcohol. Blissful on one level. But it's clear how this environment can turn into a pressure cooker faster than it takes to overcook the sprouts. So how can you make sure you're not known as 'that guest'? And if you're hosting, how can you make things run as smoothly as possible?

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HOW TO BE A GREAT GUEST

Get off to a good start!

If you're going to a Christmas party or arriving to stay for the weekend, don't turn up early. It's actually worse than being late, says celebrity party planner Peregrine Armstrong-Jones. Peregrine, who has arranged parties for Elton John, the Beckhams and Prince Albert II of Monaco, suggests arriving 15 to 30 minutes after the invitation start time, which allows hosts “to see to any last-minute preparations, but avoids being too late and appearing rude.” Take a present. All hosts like to feel appreciated and it's a nice icebreaker. Champagne, chocolates or a coffee table book are good, relatively safe choices, says etiquette expert William Hanson, who teaches businesses and VIPs around the world about etiquette and is author of A Bluffers Guide to Etiquette. If you know your hosts well, you can choose something a bit more personal. “Last week I was in New York and I took my dinner hosts a book about royal fashion, which was a

MANNERS MAKETH THE GUEST Don't be early. It's more rude than being late. Aim for 15-30 minutes after the stated time on the invitation Take a gift. Wine, flowers and chocs are all safe bets unless you know your hosts well enough to get a more personal present. Don't get drunk. “If your normal limit is three G&Ts, have two,” says William Hanson. Leave your phone alone. Checking your phone all the time tells your hosts you're more interested in other people than them. Always follow up with a thank you note, handwritten. An email or text is a poor second, but better than nothing.

topic I knew they had an interest in,” says Hanson. If you want to give flowers, consider having them delivered before you arrive. “If you turn up with a bouquet you are arriving with a job,” says Hanson. A top tip for party hosts is to have a full vase or bucket ready in the kitchen for unexpected bouquets handed over on the doorstep. Get the party started with Champagne or prosecco, or a popular cocktail such as kir royale or a mojito. However, a wide range of soft drinks should also be on offer, as well as red and white wine. According to Armstrong-Jones, the average number of drinks consumed by each guest is three per hour. Over a five hour party that’s up to 15 drinks per person, so the alcohol can add up quite quickly. Keep lots of soft drinks available too, and not just standard fizzy drinks. Something imaginative lets designated drivers and non-drinkers know they have been considered.

Play floor-filling hits

Music is hugely important in setting the tone of the party. Choose music everybody knows, so guests can find some common ground and enjoy the music. “Play hits that fill the floor, not obscure tunes, even if you personally love them,” says Armstrong-Jones. If you're stuck with a guest who has clearly drunk far too much and is ruining it for everyone, subtley serve them water, Hanson says. If necessary, don't be shy about putting them to bed or in a taxi. “Uber is good for this because you can see when they have reached their destination.” The mix of generations at Christmas is one of the things that makes the season so special, but again, this can be trying. Telling off other people's children is almost certain to cause, if not a row, then certainly huge annoyance. “It depends on the crime really,” says Hanson. “I would say 'could you please not do this Rupert?' then if necessary politely ask the parents to deal with them.” Avoid chatting about personal or medical issues, says ArmstrongJones. So keep your custody battle or ingrown toenail stories for another occasion! And leave your phone in your pocket or handbag. “It is certainly

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not acceptable to use your phone at the dining table!” says Hanson, who presumably ejects guests if they sneak a look during a conversation lull. “If you are staying overnight you can check it in your bedroom. But other than sending a happy Christmas text to close friends on Christmas morning, there really shouldn't be anything urgent at this time of year.”

Good manners

You may have gathered by now that Hanson is a stickler for doing things the 'proper' way. But as he says, good manners are usually based on common sense. Basically if you're staying at someone's house, you should fall in with the pattern of the household. “It is not a hotel, so do not be demanding,” he says. If the host tells you breakfast is at eight, be ready at eight. “It depends on the relationship with the host, but pajamas are not acceptable unless you are staying with close family. If I were staying with friends I would get dressed for breakfast,” says Hanson. Well, of course. Afterwards, send your host a thank you note, not a text. And if you hosted this year, breathe a sign of relief and feel thankful it will be someone else's turn next year. As Hanson wisely says: “Gratitude is underrated.” / 111

GBF DEC 16 master_GBF 21/10/2016 09:39 Page 112

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DISCOVER ONLINE! VISIT OUR REVAMPED WEBSITE GREATBRITISHFOODMAGAZINE.COM WHERE THERE'S LOADS TO SEE – FROM TEMPTING RECIPES AND CELEBRITY INTERVIEWS TO FUN FEATURES AND GIVEAWAYS GALORE!

4 Other Ways to Discover Great British Food 1 TABLET

You can now enjoy every issue of Great British Food on your tablet or mobile! Our digital edition includes everything featured in the print magazine and you'll be able to keep all your favourite recipes, features and interviews from past issues all in one handy place. To download this brilliant app for free, simply search for Great British Food in the

app store on your Kindle, Ipad or Iphone. Then you'll be able to purchase the latest or any back issue for just £2.99 each. That's £1 saved on every hard copy!

2 MAGAZINE

Pick up your hard copy of Great British Food in all major supermarkets and newsagents across the UK! It's the only UK mag 100% dedicated to the revival of British food and

drink, bringing you delicious recipes perfect for winter, producer stories and product news.

3 TWITTER

Get in touch on Twitter @ BuyBritishFood! Ask our advice on a dish you're cooking, find out about all our giveaways and fill us in on your latest foodie adventures. We love to hear from you!

4 FACEBOOK

Like us on facebook.com/ GreatBritishFood and become part of our online community! You'll find even more seasonal recipe ideas, regional foodie news and chances to win in our giveaways.

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COCKTAIL HOUR Stock up your festive drinks cabinet with our pick of the finest artisan tipples and drinks

5 Amazing British Gins Gr ea

The fruity one!

eally pure one! The r ne! icy o p s The

n ti

ini! t r a aM

F The GBnner! i dw awar

2

3

5 4

1

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6

BRITISH SPIRITS

1. PICKERING’S ORIGINAL 1947 GIN, 6. SWEET POTATO SPICED RUM, £29.95 £29.50 pickeringsgin.com thesweetpotatospiritcompany.com 2. PINKSTER GIN, £33 pinkstergin.com 7. CORNISH PASTIS, 3. DARNLEY’S VIEW SPICED GIN, £34 cravedlondon.com £29.95 kingsbarnsdistillery.com

4. MARTIN MILLER’S GIN,

£26 from all major supermarkets £35 silentpooldistillers.com

£26.99 cellarandkitchen.adnams.co.uk

11. POMME POM OAK AGED APPLE SPIRIT,

£34.99 cellarandkitchen.adnams.co.uk

8. BLOOD ORANGE VODKA LIQUEUR SHIMMER,

12. DAMASCENE ROSE BUBBLY,

9. CHAMPAGNE TOPPERS,

13. THE HIVE BLENDED MALT SCOTCH WHISKY,

£24.95 shop.raisthorpemanor.com

5. SILENT POOL GIN,

10. RYE HILL VODKA,

£8.99 for 4 lakeland.co.uk

£3.35 from riverford.co.uk

£36.95 kingsbarnsdistillery.com

10 12

7 8 11

13

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GBF DEC 16 master_GBF 19/10/2016 15:19 Page 116

NEW from Raisthorpe 9ct Shimmering Blood Orange and Toffee/Caramel Vodka Raisthorpe Manor’s Blood Orange Shimmer Vodka Liqueur is a smooth and tangy shot while our Award Winning Great Taste Gold Star Shimmer Toffee/Caramel Vodka is a sweeter smooth shot, both are bursting with flavour and a hint of shimmering sparkle. Try mixing with lemonade, ginger ale or Prosecco for a delicious long drink. It is available in two sizes 70cl £24.95 – 1.75 litres £55.00

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RECIPES | CHOCOLATE DESSERTS

Puds for

CHOCOLATE LOVERS

If you're looking for a dessert to please a crowd, chocolate is always a winner! These recipes are great for all kinds of festive entertaining, or even as a Christmas pud alternative

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MARMALADE & PRUNE CHOCOLATE CAKE Serves: 8 Prepare: 25 minutes, plus overnight soaking Cook: 1 hour 125g soft pitted prunes 50ml brandy I tsp cinnamon I tsp mixed spice 240g plain (all purpose) flour 3 tbps cocoa powder 3 tsps baking powder ½ tsp bicarbonate of soda 100g unsalted butter 70g 70% dark chocolate or chocolate chips 250g dark brown Muscovado sugar 2 large eggs, beaten 1 cup single cream 125ml Seville orange marmalade I tsp vanilla extract 2 tsps instant coffee dissolved in 1 tablespoon water For the topping: 2 tbsps marmalade 8 tbsps icing sugar Special kit: 20cm springform or loose bottom cake tin

1. Preheat the oven to 180ºC/Fan 160ºC/Gas 4. Tip the prunes into a small bowl and cover with the brandy, then mix in the cinnamon and spice. Leave overnight. Put the prunes, marmalade, coffee mixture and vanilla extract into food processor and blend together until nearly smooth. 2. Sieve the flour, cocoa, baking powder and bicarbonate of soda into a bowl, then mix in the sugar. Melt the butter and the chocolate together in a pan over a low heat and leave to cool a little. 3. Mix the chocolate and butter mixture together with the eggs, cream and the blended prune mixture. Make a well in the flour mixture and pour in the wet ingredients. Fold together and ensure everything is mixed in thoroughly. Cook for 1 hour. 4. While the cake is still hot, prick it all over with a skewer. Warm 2 tablespoons of marmalade in a pan until runny and spoon over the cake. To finish, mix the icing with hot water until it reaches the consistency of thick cream and drizzle on top of the cake. 118 /

CHOCOLATE BROWNIE PUDDING WITH SALTED CARAMEL & TOFFEE PECANS Serves: 4 Prepare: 45 minutes Cook: 25-30 minutes 100g unsalted butter 250g unrefined caster sugar 75g Golden Syrup 275g 70% dark chocolate 4 medium size free range eggs 70g plain flour For the salted caramel sauce: 100g salted butter 100g unrefined light Muscovado sugar 100g double cream 1 tsp Maldon sea salt For the honey toffee pecans: 1 tbsp honey

MAKE AHEAD To make this pudding in advance, freeze (wrapped well in aluminium) then bake from frozen at 170ºC/Fan 150ºC/Gas 3 for 30 minutes for a fantastic last-minute dessert 1 tbsp caster sugar ½ tsp Maldon sea salt 100g shelled pecan nuts Special kit: 4 individual pudding basins, or a 15cm baking dish

1. Melt together the butter, sugar and syrup until it bubbles. Remove from the heat and add the chocolate and mix well. Add the eggs and beat all until smooth, then add the flour, mixing well.

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CHOCOLATE DESSERTS

2. Pour into four individual pudding basins or a deep baking dish and cook at 175ºC/Fan 155ºC/Gas 3.5 for 25 to 30 minutes. It should still have a wobble when it leaves the oven; don’t leave it in the oven for any longer than the listed time so that the brownie middle is still soft and molten. 3. To make the caramel – bring the butter and sugar to a simmer with the salt and cook for 3 minutes. Take off the heat, add the cream and mix well. While this is warm pour it over the brownie pudding and leave to stand. 4. On a flat baking tray, cook the pecans in the oven at 170ºC/Fan 150ºC/Gas 3 for 5 minutes or until golden brown. In a saucepan bring the honey, sugar and sea salt to a simmer until golden. Throw in the pecans and stir to coat in the caramel. Pour on to a parchment paper and allow to cool. Once cold, chop and break into very small pieces. Sprinkle over the pudding and serve.

CHOCOLATE & SALTED CARAMEL CHEESECAKE

Special kit: A 23cm cake tin with removable base

Serves: 8-10 Prepare: 1 hour , plus overnight chilling Cook: 35 minutes

1. Preheat an oven to 180°C/Fan 160°C/Gas 4. Line the cake tin with greaseproof paper. You’ll need to start with the tedious business of scraping off the cream between the Oreo. Blitz just the biscuits in a mixer and combine with the sugar before pouring in the melted butter and stirring. Tip the mixture into the cake tin and spread around to cover the base of the tin. 2. Bake the base for 10 minutes and then allow to cool. Place the cream cheese, sugar and cream in a mixer bowl and mix until it is well combined, then add the eggs one at a time. You don’t want to whip it though – use a mixer with a paddle attachment or a spatula, then pour in the melted chocolate and mix to combine. 3. Pour the filling onto the cooked base, and bake for about 25 minutes. Remove from the oven and allow to rest

For the base: 200g biscuit Oreo biscuit crumbs (you only want the biscuits so buy two packs) 1 tbsp caster sugar 30g salted butter, melted For the filling: 500g full fat cream cheese 100g caster sugar 150ml double cream 4 eggs 300g dark 70% chocolate, melted For the salted caramel: 200g caster sugar 150g double cream 1 teaspoon of sea salt flakes

“For a boozy pudding add a shot of whisky, rum or cognac to the caramel sauce”

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and cool completely. Ideally it should rest in the fridge overnight. If you’re not resting it overnight, then while it bakes, make the caramel. In a medium saucepan melt 150g of caster sugar over a gentle heat watching constantly. 4. Don’t use a wooden spoon or anything else in the caramel or it will stick to the utensil so to help it melt by gently swirling the pan so that the melted sugar mixes with the solid sugar. Once the sugar has all melted into a golden caramel carefully pour in the double cream – be careful as this will splutter and give off a lot of steam. You can now use a wooden spoon or a spatula and stir it over a low heat until it goes from a sticky mess to a smooth caramel sauce. 5. Add the salt and allow the caramel sauce to cool. When you are ready to serve the cheesecake take it carefully out of the tin and peel off the greaseproof power. At the last minute pour the salted caramel over the top and watch it run. ORANGE CHOCOLATE TRUFFLES Makes: about 20 Prepare: 30 minutes, plus chilling time 250g 70% dark chocolate or chocolate chips 75g unsalted butter, at room temperature 2 tbsps double cream 50g ground almonds Finely grated rind of 1 orange 1 tbsp drinking chocolate powder 1 tsp cinnamon

1. Break up the chocolate and put it in a bowl set over a pan half full of very hot water, over a gentle heat; the water should not boil. 2. Melt the chocolate and then add the butter, a little at a time, and then stir in the cream. Stir until melted and smooth and then remove from the heat and stir in the ground almonds and grated orange rind. 3. Let the mixture cool and then put it in the fridge until stiff enough to mould into balls. To do this, take up bits of the chocolate mixture with wet hands and lightly pat them on a sheet of greaseproof paper laid on a flat tin or board and return to the fridge until firm. Then mix the chocolate powder and cinnamon together and roll the truffles in this mixture to coat them thoroughly. If possible keep the truffles in the fridge or cool place until needed. Recipes taken from Sensational Chocolate by Paul A Young (£20 ,Clearview) 120 /

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CHRISTMAS EVENTS

Walking in a

Winter Wonderland There’s a wealth of activities to keep you and your family entertained over Christmas. Here’s our pick of days out, crafts and foodie treats to get you in the mood.

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Fayre & Square

Christmas fayres can really get you in the festive mood. Here’s our top three… Bury St Edmunds is a beautiful, historic town in the heart of Suffolk and this year is their 13th Christmas Fayre. With over 300 stalls selling a variety of gifts, crafts, food and seasonal produce, you’ll be in for a real treat. November 24th to 27th, burystedmundschristmasfayre.co.uk Don your Santa hat, dust off the mulled wine glass, and get into the festive spirit - it’s time to head down to Manchester’s world famous Christmas market. Attracting shoppers from all over the UK and beyond, the market has put Manchester city centre firmly on the Christmas map. No Mancunian winter is complete without a wander through these chalet-lined streets.

CHRISTMAS MARK

ET BELFAST

10th November to 20th December, manchester.gov.uk This year has been Northern Ireland’s Year of Food & Drink 2016, so if you get the chance head to Belfast’s Continental Christmas Market – it’s sure to be one of the best in the UK. 19 November to 22 December, marketplaceeurope.co.uk CHRISTMAS MARK ET MANCHESTER

Off the Page

© Jamie Oliver

The biggest secret in the foodie world this season was surrounding Jamie Oliver’s Christmas Cookbook. But it’s finally out and oh boy it’s a little festive treat. It’s packed with all the classics you need for the big day and beyond, as well as loads of delicious recipes for edible gifts, party food and new ways to love those leftovers. Treat yourself in the lead up to the big day, as this will be the perfect guide to all things festive. Gizzi’s Season’s Eatings is another go-to book this Christmas. See page 146 for our interview with the queen of cooking herself , you can also take a peek at our favourite recipes from her new book on page 100 (we love the epic malted hot chocolate).

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CHRISTMAS BELFAST MARKET

CHRISTMAS EVENTS

Back to School If you want to brush up on your skills ready for the big day then here’s a list of some of the best courses on offer this season... HUMBLE BY NATURE, WALES Curing for Christmas: The Christmas ham is just as important as the turkey, we all know that. On this course, you’ll make your own ham to take home and enjoy on Boxing Day. You’ll also learn how to cure your own bacon, perfect for breakfast on Christmas morning or as a delicious wrapping for your goose or turkey. We know these tips and techniques won’t just be for Christmas – they’ll keep giving all year round. 26th November, £75 humblebynature.com THE YORKSHIRE WOLDS COOKERY SCHOOL, YORKSHIRE Brush up on your technical skills with an array of Christmas courses on offer at the Yorkshire Wolds Cookery School, take your pick.

Christmas Wrapped Up: Get ahead for Christmas by creating a starter, main course and pudding that can be taken home and put in your freezer to help make your Christmas that bit simpler. 26th November, £150 Christmas Canapés and Treats: This course will help you impress your friends and relatives this festive season. 29th November, £120 A Country Christmas: If you’re looking for a change from the usual roast turkey and want new ideas for a more relaxed Christmas this is perfect for you. 6th December, £120 yorkshirewoldscookeryschool.co.uk VALE HOUSE KITCHEN, BATH Bread Making: Every household needs a good Christmas loaf and this session will teach you how to bake a range of British and Continental breads from scratch. You will be taught how to mix and knead the dough by hand in order to get a feel for the dough as it develops. What’s more, you’ll get to go home with an impressive selection of homemade breads.

THE MAKERY, BATH When we think of a magical Christmas we imagine a table adorned with Scandistyle winter decorations, in a cabin in the forest, deep in snowdrift. The style and simplicity of Nordic design can transport you to that log cabin, even when you’re deep in central London and the only snow you’ll see is Hamley’s window display (see page 97 for our pick of the best Christmas decorations on the market this year). Christmas Decorations: Why not add a personal touch to your decorations this year and make your own? There are courses nationwide, like those run by The Makery in Bath. Suitable for complete beginners or expert crafters, it’s the perfect way to get yourself in the Christmas mood. themakery.co.uk

26th November, £150 valehousekitchen.co.uk

TREAT YOURSELF The ultimate treat this time of year is being wined and dined before you have to throw yourself into the kitchen and do all the hard work yourself. Here are some of our favourite festive menus on the cards this December…

KuPP, London

KuPP, London Think cinnamon spices, moreish hot pots and warming drinks and you’ve got Christmas at KuPP. The Nordic-style dishes on the menu include the elk burger which oozes blue cheese and is topped with smoked onions and roasted beets and slow-cooked elk and venison hot pot is a delicious take on a traditional British stew. Finish off your cosy supper with a white chocolate and ginger biscuit cheesecake and a glug of Glögg (mulled wine). kupp.co/paddington

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The Pony and Trap, Bristol Whether it’s venison haunch, whole sole, braised savoy cabbage or pan fried cod the Pony and Trap’s Festive Menu features something for every fancy. It looks like it’s going to be a real treat. theponyandtrap.co.uk Berners Tavern, London The festive feast at this Michelin-starred restaurant run by Jason Atherton is a real showstopper. You’ll be in for a treat with smoked salmon, horseradish hollandaise, pink fir apple potato and watercress or whole roasted black leg chicken with truffle stuffing. It’s set to be a real festive feast! bernerstavern.com

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Christmas baking really does capture the festive season. Whether it’s your Christmas cake, your Christmas bake or your Christmas take, Pyrex has a great range of glass, metal and ceramic bakeware, ovenware, prepware and storage to create all your festive delights. Find all these Christmas recipes and more at pyrexuk.com

®

ONLINE RETAILERS

FOR PICKLES: THEPICKLEDSHOP.COM

FOR CHOCOLATES: PRESTAT.CO.UK

Perhaps more than any other time of year, Christmas is a time when pickles, chutneys and preserves come into their own, lifting leftovers and buffets to piquant new heights. We love thepickledshop.com, an offshoot of a Northamptonshire fine food shop. Think proper piccalilli, minted mango tango chutney, and ginger snapper all-butter curd – there is also a new selection of hampers and goodie boxes, with a next-day delivery option.

FOR PARTY FOOD: CLEYSMOKEHOUSE.COM

The chocolatier to the Queen has a superb selection of gifts and goodies to enjoy this Christmas. The site sells Christmas hampers packed with its most popular goodies – you’ll find a selection ranging from award-winning truffles, chocolate thins and mince pies, to florentines, posh chocolate spreads, new baubles and mini Christmas stockings.

Smoked fish, prawns, crevettes, homemade pates, taramasalata, smoked duck, and lobster and crab – all these products are available for luxurious buffets and parties. At Cley everything is smoked over oak, producing food with real flavour: perfect for celebrations.

THE BEST

ONLINE RETAILERS FOR CHRISTMAS Shopping for your Christmas kitchen needn’t mean leaving the comfort of your home – so we’ve rounded up the best produce available at the click of a mouse FOR KITCHEN EQUIPMENT: PYREXUK.COM

When it comes to your Christmas food preparation, or choosing festive gifts for your foodie friends and family, Pyrex has a great selection of quality cookware and bakeware to inspire you and your loved ones to get creative in the kitchen. The web shop is also packed full of tasty recipe ideas and handy use and care guides.

FOR SMOKED SALMON: WEALDSMOKERY.CO.UK The Weald Smokery is an artisan food smokery in East Sussex that smokes fish, meat and cheese in old fashioned brick kilns and over an open oak log fire. It has consistently won gold awards at The Great Taste Awards over the years. All products are available online either as individual products or in beautiful gift boxes and hampers.

FOR MEAT: EDWARDSOFCONWY.CO.UK

Edwards of Conwy is an award-winning butcher’s shop and deli, and also has a daily hot food counter. It has a team of artisan butchers and supplies PGI Welsh beef and Welsh lamb, offering free local delivery within a six mile radius, or otherwise offers standard delivery for £7.95. It was winner of Britain’s Best Butcher 2014-15, and has won over 20 awards for its traditional pork pie.

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FOR GAME: WILLOGAME.CO.UK

A great source of regional venison, wild boar, pheasant, partridge, pigeon and rabbit. Willo’s wild game is sourced from parks and estates where it is shot in its natural environment. Willo supplies everything from whole birds to diced game ideal for casseroles, and amazing game sausages.

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Purveyors of quality game

Buy online at www.willogame.co.uk Tel: 01588 650119 Email: [email protected]

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TH ER T 9MB OU CE DE

In the January issue of

Amazing Gluten-free Bakes

James Martin's

NEW YEAR COOKING

Healthy &Hearty

THE HOTTEST FOOD TRENDS FOR

2017

·Glorious Grains ·Salads to Fill You Up ·Easy Lunchbox Ideas

PLUS: EAT OUT IN SCOTLAND * TRIED & TESTED: BRITISH GIN * BREAD MASTERCLASS www.greatbritishfoodmagazine.com

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RULE BRITANNIA

RULE BRITANNIA ‘Tis the season to be jolly, so we have prepared this handy guide to help you get into the festive spirit and enjoy what’s new and exciting in the foodie world at the moment... LUXURY TOFFEE SELECTION HAMMER PACK

English Creamy, Roasted Hazelnut, Real Liquorice and Nutty Brazil are the delicious flavours in this selection pack. Just remember to whack, unwrap and enjoy. Available from Dunelm, £5,

DEERSBROOK FARM

The beef from Deersbrook Farm is 100% grass fed and traceable straight from farm to door. We allow the beef to dry age, maturing naturally on the bone for 28 days, to develop the flavour and texture of the meat. They stock Christmas hampers, student survival packs, family boxes and taster boxes as well as an eighth of beef and side of pork to stock up your freezer with a full selection of cuts this winter. deersbrookfarm.com.

ROSS & ROSS

These sets make the perfect festive treats for the foodies in your life. Top picks for Christmas include: Homemade Bacon, Spicy Bacon and Salmon Curing Kits for £21, new British BBQ hampers range from £21 to £60 and their ever popular Man Boxes, £21 and £38. rossandrossfood.co.uk

MAKE YOUR OWN PEPPERONI

Pepperoni, with its fiery flavours, has proudly won pizza topping of choice with 46% of Britons loving it. Spicelydoesit.com has launched a ‘Make Your Own Pepperoni Kit’ to help you on your way to making the perfect pepperoni pizza.

WESCHENFELDER

Superb Trespade Chilli Grinder that will grind both Chillies and Pepper. Made in Italy. 13cm tall available in red and nut colour, made from long-seasoned beech wood. £18.95, weschenfelder.co.uk

PREMIER BUTCHER

With Christmas looming it’s the perfect time to purchase Premier Butcher gift vouchers. The new Premier Butcher gift vouchers can be exchanged for delicious meats from a number of butchers and farm shops across England and Wales. Vouchers are available in denominations of £25 and are available from nfmft.co.uk

THE KADAI FIREBOWL

This firebowl is a versatile, dual purpose BBQ with over 30 award winning cooking accessories to help you enjoy outdoor cooking all year round. Once you’ve finished cooking, simply lift off the grills, stock with wood and enjoy the warmth of your beautiful fire bowl long into the evening. kadai.co.uk

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RULE BRITANNIA

CHRISTMAS HAMPER

This hamper contains everything you need for a classic Christmas: Coles classic Christmas pudding, Tiptree brandy butter, Christmas chutney jar, Atkin and Potts turkey gravy, Shropshire Spice roast chestnut stuffing, farmhouse biscuits Santa gift tube, Little’s Christmas flavour instant coffee, Rendles cheese trees, Lebkuchen mix allerlei, Turkish Delight rose and lemon and Selsey gourmet mulling syrup. suffolkfoodhall.co.uk, £50

THE WOODFORDE’S TINSEL TOES

This is a ruby beer with sweet fruit flavours and hints of Christmas pudding which will marry beautifully with roast turkey or chicken. This 40 pint beer kit is limited edition, so be sure to grab it while you can. Brew in time ready for the festive period or give a gift that keeps on giving. muntonshomebrew.co.uk, £24.49

SMOKED SALMON

This whole salmon side is home-cured and ready trimmed for you to slice yourself. It’s smoked slowly over oak chips to produce a deep flavour. thecornishfishmonger.co.uk, £3.50 per portion or £45.50 per fillet

WHARFE VALLEY RAPESEED OIL

The Wharfe Valley Gift Pack is the perfect stocking filler this Christmas, it includes three fabulous flavoured rapeseed oils: chilli, lemon and garlic & rosemary. wharfevalley.co.uk, gift packs from £7, 250ml bottles from £3.50 & 500ml bottles from £5

MACKAYS

This Christmas marmalade is made with cranberries and if perfect for basting hams and roasting seasonal vegetables, or serving with cold meats and cheeses on a platter. Why not make your Christmas dinner extra special this year with this delicious condiment. mackays.com

MACKIE’S

This real dairy ice cream is lovingly made with fresh whole milk and cream on the family farm in Aberdeenshire. This ice cream makes the perfect accompaniment to any dessert this Christmas. Mackie’s now make chocolate too – in bars as well as to flavour delicious new ice creams like limited edition chocolate orange. Order by 12th December to get yours in time for Christmas. mackies.co.uk 134 /

THE TOPPING PIE COMPANY

The humble pork pie is just as traditional on the festive buffet table as turkey and continues to be a firm favourite for seasonal party food. The Topping Pie Company has created some handcrafted pork pies especially for the festive season, because a party’s not a party without a pork pie! toppingspies.co.uk

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The Weald Smokery, Flimwell, E Sussex TN5 7QL

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Food Tourist Great British Food uncovers the UK’s finest pubs, restaurants, hotels and foodie destinations for your eating pleasure!

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The Great Escape:

St Ives Beaches aren’t just for sunny summer holidays and bank holiday weekends. In fact, St Ives in Cornwall, with its charming streets, vast seascapes and superb food, is a wonderful place to escape to when the nights draw in

You are never far from the sea in this part of the world and with three beaches there are plenty of opportunities to enjoy a blast of briny Atlantic air. Or you could simply pull up a seat at one of the restaurants and enjoy a meal. St Ives boasts some of the finest restaurants in the country with many incorporating a whole range of local produce into their menus. The towns location offers a wide variety of local ingredients from local fishermen, farmers, foragers and many restaurants have their own gardens from which to pick their herbs. Nestled beneath the steep slopes of Porthminster Point, right on Porthminster Beach, Porthminster Café in St Ives is a multi-award winning seafood restaurant. The atmosphere is relaxed and friendly, the café specialises in Mediterranean and Asian seafood cuisine and is an oasis of taste and visual beauty. porthminstercafe.co.uk The Alba sits with pride of place on the harbour and is the pinnacle of five star fine dining; the menu is designed

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by award winning chef and proprietor Grant Nethercott and showcases natural, eclectic flavour combinations, perfect for a special occasion. alba-stives.co.uk Cornwall is renowned for its cottage industries and St Ives is no exception with stunning cakes and pasties from the St Ives Bakery and artisan chocolates from I Should Coco. If you want to give it a go yourself, I Should Coco, run chocolate workshops throughout the year, where you can learn how to make truffles, pipe or dip chocolate. ishouldcoco.co.uk Take a stroll through the cobbled streets and you will be amazed at the variety of local produce available to buy and try. For those looking for an alternative tipple delicious apple juice and cider is produced by St Ives Cider. Husband and wife team David and Kate Berwick combine traditional cider techniques with wine making prowess to produce a range of artisan ciders. stivescider.co.uk Award winning beers are available from St Ives Brewery, a microbrewery

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based in St Ives that produces the now famous ‘Boilers’ Golden Cornish Ale. stives-brewery.co.uk There are very few places that match The Rum & Crab Shack as the epitome of a Cornish bar, informal and friendly, with over 50 rums and the freshest seafood served up in this harbour-fronted fisherman’s loft. rumandcrabshack.com

FOOD TOURIST | GREAT ESCAPE

The town has regular festivals throughout the year, with St Ives in December packed full of opportunities to catch a glimpse of Santa, enjoy artisan crafts and foods in the Christmas markets as well as carol singing and all the other events you would expect during yuletide. stivesindecember.co.uk

The new year celebrations in St Ives are a must see event with the whole town parading the streets in fancy dress, spilling in and out of restaurants and bars, all of this culminates in a spectacular fireworks display over the sea in the harbour. Other festivals of note are the Food and Drink Festival which takes place each year during May, held on Porthminster Beach which showcases local culinary delights, with live chef demonstrations, an artisan producers market and a wide variety of food stalls serving hot and cold treats from pulled pork to seafood nasi goreng. stivesfoodanddrinkfestival.co.uk Or for an eclectic mix of performing arts, literature and music, St Ives September festival takes place over the middle two weeks of September each year with 2016 offering over 300 events to choose from. stivesseptemberfestival.co.uk St Ives is synonymous with art and boasts its own Tate with a rolling schedule of world class exhibitions added to a plethora galleries, workshops and boutique shops to explore and inspire.

COASTAL INDULGENCE AND WORLD CLASS VIEWS

With its golden sands and turquoise sea, Carbis Bay is recognised as one of the most beautiful bays in the world. It is often selected as the perfect base for those wanting to relax and get away from it all but has the convenience of being just minutes away from the hustle and bustle of St Ives. With its blue flag accredited beach, Carbis Bay is a popular choice for a luxury self-catering holiday with many of our special escapes boasting dramatic sea views. The coastal railway links St Ives to Penzance and is perhaps one of the most scenic rail journeys in the UK. The rail journey from Carbis Bay to St Ives takes about four minutes and also connects St Erth and Penzance to mainline UK stations including London Paddington. Carbis Bay Holidays specialises in luxury four and five star self catering accommodation in St Ives and Carbis Bay. It is proud to offer a selection of over 150 properties, perfect for romantic getaways or family holidays in your own Cornish retreat. Sit back and enjoy the mesmerising Cornish light as it dances and changes over the glistening sea. Is one week enough? [email protected] 01736 630015 carbisbayholidays.co.uk

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9 (delicious!) REASONS TO VISIT

Lancashire

What better way to celebrate Lancashire day on November 27th than with a food-themed trip to this deliciously diverse county? Here's our pick of the best things to eat, drink and do 1. BURNLEY NEGRONIS FROM BATCH BREW Anything Venice can do, Burnley can do better. The market town's first ever gin distillery has already gained regional and international recognition, winning a Silver Medal at the 2015 San Francisco World Spirits Competition. Hand-crafted using 12 botanicals, each bottle is individually numbered and signed, and whilst delicious drunk neat, it’s cracking in a Burnley Negroni with Campari, red vermouth and a thick slice of blood orange. 2. THE UK’S LONGEST BAR AT BOWLAND BREWERY BEER HALL Housing 42 artisan hand-pull cask ales, Lancashire’s latest beer hot spot is located in one of the Ribble Valley’s oldest mills, recently converted with a bar standing at a whopping 104ft

and four inches long. The Beer Hall menu has been specially designed to complement the ales with certain dishes, including chilli dogs, jerk chicken and pies. 3. COWMAN’S SAUSAGES This world famous sausage shop in Clitheroe has been a butchers for over 120 years. It stocks 76 varieties of sausage, including beef and Guinness, wild venison and Clitheroe Castle Pork, its take on a traditional Normandy sausage. 4. LANCASHIRE BLACK PUDDING Produced by the Real Lancashire Black Pudding Co, this Lancashire stalwart is the most decorated black pudding in the UK and continues to be a favourite, appearing on the best restaurants in the county and beyond. Lancashire

chef Paul Heathcote likes to serve his with cheese, hash browns and caramelised pear for a modern take. 5. LISA ALLEN AT NORTHCOTE COOKERY SCHOOL Not content with just eating from Northcote's Michelin star kitchen? Learn from Great British Menu star and Lancashire local Lisa Allen at one of Northcote’s full day cookery courses. Lisa always makes full use of seasonal ingredients and her courses are best suited to confident home cooks looking to hone their skills. 6. MORECAMBE BAY SHRIMPS The greatest shrimp of all, according to Tom Parker Bowles. This diminutive brown crustacean is hauled from the sandy shallows of Morecambe Bay in Lancashire and is traditionally served potted in

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LANCASHIRE DAY

clarified butter with nutmeg. It's also superb melted back onto thick toast. 7. BRITAIN’S BEST PUB: FREEMASON’S AT WISWELL Voted Britain’s Best Pub for 2016 in the Good Food Guide, Freemason’s is set in the beautiful countryside of the Ribble Valley, nestled in the medieval village of Wiswell, just south of Clitheroe. The inn itself was once three small cottages, one of which was a 'freemason's lodge'. Specials include grouse with heritage beetroots, cherries and bread sauce.

8. MICHELIN STARRED POULTRY FROM GOOSNARGH The Goosnargh family are real Lancashire food heroes. Celebrated for developing a corn fed chicken moist and delicious enough to rival the French’s Poulet des Landes and Poulet de Bresse. Goosnargh chicken and duck is served in Michelin restaurants up and down the country, beloved by Marcus Wareing, Aidan Byrne and Gordon Ramsay, to name but a few. 9. BOOTHS This family owned food and wine retailer is less a supermarket, more a spectacular food hall celebrating regional produce. Set up by Edwin Henry Booth as a tea seller in Blackpool in 1847, today Booths has a fantastic reputation amongst farmers, producers and shoppers alike for supporting farming and paying a fair price. Discover regional delicacies like Herdwick lamb and Lancashire Blue cheese nestled alongside their famous own label coffee, roasted and ground by the Booths team.

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Enter at: greatbritishfoodmagazine.com/giveaways

The Big Foodie

GIVEAWAY!

We've rounded up over £3,000 worth of fabulous prizes from a Christmas urkey to foodie getaways across the UK exclusively for the lovely GBF readers to win this festive season. Worth

£250!

WIN A LUXURY

TURKEY & A CASE OF TRIBUTE CORNISH ALE We’ve teamed up with St Austell Brewery and Copas Turkeys to offer two lucky winners the chance to win a case of Tribute Cornish ale and a free range turkey each. Award-winning Tribute ale is a Cornish classic and the ultimate Christmas cracker.  At 4.2% it’s an easy-drinking ale which will see you through the festive period. Great on its own and perfect with turkey, this pale amber brew is light, hoppy and zesty.

For more information about Tribute Cornish ale, visit staustellbrewery.co.uk and to find out more about Copas Turkeys visit copasturkeys.co.uk

WIN A ROCKET

GARDEN

Worth

£250!

Two lucky GBF readers will each receive a Rocket Gardens Mini Constant Garden and two runners up will win a Rocket Gardens Small Vegetable Garden each. A Rocket Garden is a box brimming full of organic baby plants packed in golden straw and delivered direct to your door at the perfect time for planting. All you have to do is pop them into their new home, watch them flourish and then enjoy homegrown grub. If you’re short on space, time or gardening experience a Rocket Garden is an ideal way to dip your toe into growing your own and you’ll be delighted at how much food you’ll harvest. Visit rocketgardens.co.uk and follow @RocketGardens on Twitter and Facebook.

WIN A GIN-SOAKED WEEKEND IN LONDON! Portobello Road Gin is serving up the ultimate prize for gin lovers this Christmas offering you the chance to win an overnight stay, meal for two and gin-making experience at its brand new gin mecca, The Distillery. Get in the mood for Ginuary as you will be one of the first to experience this modern day gin palace, where guests can drink, eat and sleep all things gin. The Distillery is December’s most anticipated opening, set over four floors the Gin Palace encompasses a gin museum, blending rooms, a restaurant, traditional bar, specialist gin shop, boutique guest rooms and, true to it’s name, a distillery. You will start your evening dining at The Distillery’s stylish restaurant, Gin Tonica, where you can tuck into Spanish-style small plates while working your way through its hand-picked menu of gins, wines, Spanish beers, sherry and other spirits.

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After dinner you’ll head downstairs to The Ginstitute, where you will be taken on a journey through the fascinating history of gin, from the dark days of ‘Gin Lane’ in the Victorian era through to the modern day ‘Ginaissance’. Then it’s onto the fun ‘science bit’, where our expert distillers will guide you through the gin making process and all the wonderful botanicals before you go on to make your very own unique blend of gin that you can take away with you. What’s more, your special recipe will be kept on

Worth

£500!

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file so you can order it by the bottle time and time again. At the end of your ginsoaked evening you can retire to one of The Distillery’s boutique guest rooms. With views overlooking one of West London’s most iconic street's, Portobello Road, each room is individually designed with a nod to the heritage of the local area. Guests will also find a Portobello Road inspired drinks cabinet that includes pre-mixed Portobello Road gin cocktails. The Distillery opens December 2016. For more information head to  the-distillery.london *Strictly over 18s only. GinTonica meal value is capped at £110 (£55 per person). Cannot be redeemed against cash equivalent. Advance booking and subject to availability.

Enter at: greatbritishfoodmagazine.com/giveaways

WIN A SYKES COTTAGES HOLIDAY VOUCHER Sykes Cottages is offering one GBF winner a £500 holiday voucher to use on their next Sykes Cottage break.  Sykes Cottages has over 25 years experience letting holiday cottages throughout the UK & Ireland. There are over 7,000 cottages available to book online at sykescottages.co.uk, all of which have been personally inspected and approved by its expert team. Destinations include Yorkshire, Cornwall and The Lake District. The UK and Ireland are just waiting to be explored; from the dramatic Lake District fells to the white cliffs of the South coast. With such diversity right on your doorstep, you’re sure to find the perfect location. Whether it’s a secluded cottage with a private hot tub, pet-friendly accommodation so the whole family can take a well-deserved break or a self-catering property close to some of the best attractions, Sykes Cottages have got it covered.

Worth

£500!

sykescottages.co.uk. *The prize is a £500 Sykes Cottages Voucher. For information on how to redeem a Sykes Cottages voucher please visitsykescottages.co.uk/gift-vouchers. The competition is open to any person located within the United Kingdom or Ireland and aged 18 and over, except for employees of Sykes Cottages and their families, partners and anyone else connected

WIN ONE OF FIVE

with the creation and administration of the promotion. The prize is non-transferable and there shall be no alternative prize, or cash alternative offered. Sykes Cottages is entitled to refuse to process any prize where necessary, for example, if you are unable to or fail to produce sufficient identification when claiming a prize. The prize is supplied “as is” with no guarantee to its suitability. Sykes Cottages will not be held accountable for any costs, losses, damages and expenses (including travel fees) which the winner may incur in relation to the competition or prize or as a result of any misrepresentation of the prize. The prize is subject to Sykes Cottages full terms and conditions. Entry into this competition constitutes acceptance of these terms and conditions.

WIN AN OVERNIGHT

VOUCHERS FOR PORKY’S BBQ

STAY AND TICKETS TO THE EXETER FESTIVAL OF FOOD

Memphis is the real home of BBQ food, which is why Porky’s BBQ stays true to a low, slow, smokey way of cooking. Infamous for its 18 hour smoked meats, Porky’s BBQ was a National Burger Award finalist for it’s hefty Porky Burger. This is your chance to eat and drink for free at any of its four sites in Bankside, Camden, Chelsea or Shoreditch. The restaurants offer a unique dining experience, with beer pong, eating challenges and cocktails. porkys.co.uk

Worth

£250!

Worth

£250!

We’ve teamed up with the Exeter Festival of South West Food & Drink and the award winning Two Bridges Hotel (twobridges.co.uk), to offer one lucky reader and a guest this fabulous foodie escape. The winner will receive tickets to Sunday and Monday at the Festival as well as a night’s stay with dinner in the heart of Dartmoor (devonhotels.com). Returning to the Exeter Castle Courtyard in the very heart of the city, the 14th Exeter Festival of South West Food & Drink will kick off at 6.30pm on 28 April with the first of three nights of live music and local food and drink. From the Saturday, daytime events will begin with demos from top chefs including Festival co-founder Michael Caines MBE, workshops, children’s activities and more than 100 artisanal producers from the region. The winner will receive entry to the Festival by day and the After Dark Music Festival on Sunday before heading back to the Two Bridges Hotel located in the beautiful surroundings of Dartmoor, an hour’s drive from the Festival. On Monday, the winner can return to the Festival to enjoy more live music, demonstrations and tasty street food in the day, and the After Dark Music Festival in the evening, before heading home. For more information on the festival visit exeterfoodanddrinkfestival.co.uk *Entry for two people to Saturday 29 and Sunday 30 April 2017 to the Exeter Festival of South West Food & Drink. Festival tickets include access to After Dark Music Festival on Saturday 29 and Sunday 30 April 2017. Excludes VIP or ticketed features. One night stay with dinner at the Two Bridges Hotel to be taken on Sunday 30 April 2017. Transport is not included – the Two Bridges Hotel is an hour’s drive from the Exeter Food Festival. Open to residents of the UK aged over 18. Prize is non-transferable or amendable. No cash alternative. Additional costs incurred are payable by the winner.

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Enter at: greatbritishfoodmagazine.com/giveaways

WIN

THREE NIGHTS FOODIE LUXURY ON THE ISLE OF WIGHT

Wightlink Isle of Wight Ferries is offering a group of four the chance to win a three night, food-filled holiday to the Isle of Wight. This prize includes return Wightlink Ferry crossing, accommodation at a luxury property from VIP Cottages, dinner at the Bib Gourmand awarded Seaview Hotel and lunch at farm restaurant The Cow Co. Known as the up-and-coming foodie capital of the south, the Isle of Wight is the perfect destination for anyone in need of an escape from reality and taste of island life, without even having to leave the UK. What’s more, the island’s modest size means keen explorers don’t have to travel far and wide on their pursuits to see everything. Wightlink Ferries’ foot and car passenger ferry services operate from Portsmouth and Lymington. The holiday starts as soon as you step on board one of the 22-45 minute crossings, taking in the stunning Solent views prior to arriving on Isle of Wight soil.   You can then make your way to one of VIP Cottages’ stunning properties. With a range of beautiful self-catered cottages covering the entire island, they provide the perfect base to explore the culinary delights of the Isle of Wight. Enjoy a meal at the Seaview Hotel Restaurant, which has been awarded one of

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Michelin’s Bib Gourmand awards for two years running.  Located in the picturesque village of Seaview - adjacent to the seaside town Ryde, and regarded as one of the most famous hotels and restaurants on the Island, the Seaview Hotel is a must visit for all foodie fanatics.    Next, head over to The Cow Co, a unique restaurant filled with fresh produce which offers diners a wide choice of options. Along with the many culinary offerings, the Island also boasts breathtaking scenery and cultural pursuits. From taking a trip to Osborne house – the once favoured holiday home of Queen Victoria and Prince Albert – to roaming the grounds of the historic motte-and-bailey Carisbrooke Castle, there are plenty of ways to work up an appetite for this indulgent and foodfilled getaway. With all of this up for grabs, what are you waiting for? Enter this competition for your chance to win!

www.greatbritishfoodmagazine.com

OF

Wort

£1000h !

For more information visit wightlink.co.uk

• Classifieds DEC 16_GBF classifieds 19/10/2016 16:11 Page 145

GREAT uchers Course voperfect make the present Christmas

MARKET

Impress your friends, family and even yourself with your new cooking skills. Try The Culinary Cottage - an exclusive, hands-on cookery school. For details please call: 01873 890125 or email: [email protected] or visit:

www.theculinarycottage.co.uk Town End Farm Shop & Tearoom with views of Malham Cove, Farm Butchery & Charcuterie, Home of The Yorkshire Chorizo, Monthly Pork Butchery, Curing & Charcuterie Courses.

Town End Farm Shop, Airton, Skipton, North Yorkshire, BD23 4BE T: 01729-830902 @TownEndAirton www.townendfarmshop.co.uk

BROCHU RE AVAILABL E Come and discover what Scotland has to offer and escape with Wilderness Cottages. Quality self-catering properties throughout Scotland from rustic appeal to 5 star luxury, countryside to seashore. Whatever your pastime come and explore Scotland. Short Breaks Available. Pets Welcome. tel: 01463 719219

www.wildernesscottages.co.uk

CURE IT. EAT IT. LOVE IT.

MAKES around 10 Chorizo loops

‘Chorizo Making Kit’ Chorizo can now be proudly made in your own kitchen, ready in just 5 days! So you can fling it in salads, chuck it in stews, laden your crackers and give special smokey surprises till your hearts content!... Fun and irresistibly delicious. A gift any avid Chorizo fan would wish for.

£14.50

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LAST WORDS | GIZZI ERSKINE

IN THE KITCHEN WITH… Gizzi Erskine Loves

The catsuit-loving cook (real name Griselda) shares her foodie passions

MANGE TOUT

CHILLIES

The most pointless vegetable of all time. When cooked it’s acrid and irony, it always tastes over cooked even after being plunged into hot water for seconds, plus it’s flappy. Raw it’s okay, shredded it’s okay, but a sugar snap is far superior so why would you?

I love hot food. I spent lots of time in Thailand when I was a teen and grew up with a fiery palate. Fresh, dried, fermented, smoked, chilli sauces. Whatever it is, I love it.

ALL THE CONDIMENTS

STUFF BEING DISGUISED AS OTHER STUFF

You name it, I’ll love it. Ketchup, mayonnaise, gravy, horseradish, mint sauce. I love it all, but it has to be well made. The best sauce of all is bread sauce. Which is why Christmas lunch is my favourite of all time.

Vegan cheesecake is an oxymoron, sweet potato brownies are not brownies - you feel me?

DURIAN Thankfully durian isn’t in our supermarkets. I am grateful for this not only because it reeks of sewers, but because it tastes of bum and has an oily film that stays with you for days. You literally repeat it for days and days. And I hate how in Asia they hide it in yummy looking things like cheesecake or ice cream and by the time your realise, it’s too late. And if anyone ever tells you it’s like a strong lychee they are not to be trusted.

GARLIC My favourite ingredient. I get annoyed when people only use one or two cloves of garlic in a dish. I use a whole bulb.

PASTA I love pasta, it’s probably the one thing I eat the most of. I recommend going for the highest quality pasta you can afford, as the higher the quality of grain the better it is for you. It’s so quick to make, so comforting and satisfying, there are endless flavours to eat with it, what’s not to love?

POSH DINNER PARTIES I loathe going to someone’s house and them offering me canapés and an amouse bouche and five courses, pudding and petit fours. Save it for the restaurants guys. No one wants to eat like this at a mate’s house. I want comfortable dining with my host present.

DIETING

CHRISTMAS LUNCH This would be my death row dinner. It’s the meal I look forward to the most every year. If there’s no bread sauce though I will have a melt down. Illustrations: Louise Abbott

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Hates

I am so cross sometimes that I can’t always eat what I want. I have an enormous appetite and hate feeling deprived. Thankfully I love healthy food as much as fried things and if I want something I let myself have it.

Photo: Jon Gorrigan

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