FeelGoodFood 101
RECIPES &
Divine!
WINTER 2016
Red Velvet & Chocolate Layer Cake Our new showstopper
IdEaS
Best Ever Christmas Lunches
✢ Stand out starters ✢ Meat-free mains ✢ Turkey & new roasts ✢ Delicious puds
Make it sparkle! Wow factor desserts Celebration cakes Gorgeous gifts to make
Fabulous festive food
✢ Easy entertaining ✢ Party food & cocktails ✢ Big bowls to share
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editorial director sue James editor Jane Curran creative director dave dowding art editors Chris Mcphail, emma price chief sub editor emma badger deputy chief sub editor Carly Rigley testing & proofreading Lucy Crabb picture director sharon Mears publisher sandra Kearns managing director Roger Cummings group managing director fiona dent acting commercial manager, food and retail Rebecca Richardson acting deputy head of marketing emma salter
Hello Here in the mad world of magazines, we start working
on Christmas
in July! so it’s with much relief that the real thing is on its way, finally. there is something so magical about it – dressing
the tree, making
decorations for the mantelpiece and table when my floristry aspirations take hold… and the cooking. i firmly believe it’s all about the detail and making a plan – then you’ll enjoy it. it doesn’t get much better than sharing
food and drink with family and friends.
Whether you are doing the full turkey
lunch for the first time or want
a showstopping dessert or cake, we’ve covered every option. and if you would like to spend a wet weekend creating some foodie gifts for friends, we’ve covered that too. the homemade
Limoncello could be just what you’ve
always wanted! or perhaps give a gift subscription to feel Good food instead. Check out our offer on page 112.
On the cOver!
Have a very delicious Christmas from the team.
red velvet and chocolate layer cake. see page 62 cover photograph stuart West recipe and food styling Jane Curran Prop styling sue Rowlands
credits xxxxxxxxxxxxxxxxx
Photographs throughout: timeincukcontent.com (unless otherwise stated) Feel Good Food is published by woman&home, Time Inc. (UK) Ltd, The Blue Fin Building, 110 Southwark Street, London SE1 0SU, telephone (020) 3148 5000. Distributed by Marketforce (UK) Ltd, 5 Churchill Place, London E14. Printed by The Wyndeham Group. Reproduction by Rhapsody. Prices quoted throughout are RRP, checked at time of going to press. Subscription rates: One year (including P&P): UK £17.25; EUR €26; North America $49.50; Rest of world £26. For all UK subscription enquiries please call 0330 333 4333 and for enquires from overseas please call +44 330 333 433 or email
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Jane curran, editor, feel Good food
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In this issue…
In season: Brussels sprouts 10 10 11 11
Christmas coleslaw Winter vegetable gratin Brussels sprout soup Sprouts with crispy bacon, chestnuts and buttered garlic crumbs
Christmas Eve 16 17 18
Pumpkin soup with crème fraîche and bacon Lasagne and beans with garlic bread Salmon in filo pastry
Chefs’ reCipes 12 Trine Hahnemann’s Chicory with red onion and grapefruit 30 Harry Eastwood’s Redcurrant glazed ham 48 Diana Henry’s Smoked trout, eggs & keta with sour cream dressing 68 Marcus Wareing’s Prune and Armagnac tart 90 Vivek Singh’s Honey and chilli potatoes 108 Andrew Whitley’s Christmas bread 122 Annie Rigg’s Panforte
19 20 20 21 24 24 24 27 27
Sichuan mackerel and rice noodle stir-fry Crab and watercress risotto Spicy meatball pasta bake Peri-peri rainbow wrap Horseradish beef and root vegetable wine stew Italian lamb shank stew Bombay braised chicken Bakewell mince pies Eggnog
Christmas lunch 34 35 35 37 40 40 40 40 40 41
Avocado mousse with fresh crab Spicy olive tapenade Prawns in anchovy butter Roast turkey with cranberry and polenta stuffing Sautéed sprouts, sugar snaps and beans Sweet sesame roast carrots Roast potatoes and parsnips with a Parmesan crust Braised red cabbage Chestnut, apple and red onion stuffing Cranberry relish, bread sauce and gravy
45 45 45 46 47
Cranberry and chestnut turkey breast roll Festive stuffed butternut squash Roast rib of beef with red wine gravy Squash, onion, wild mushroom and Brie pies Wrapped salmon, spinach and peppers
Delicious desserts 54 54 54 58 58 62 62 62 66 66 66
Fruity glitter jellies Celebration blueberry and limoncello trifle Chocolate and passion fruit mousse Poached plums Berry burst vanilla pavlova Red velvet and chocolate layer cake Easy Baileys baked Alaska Upside down lemon and cranberry cheesecake Fruity mulled wine mincemeat tart Chocolate and mint parfait Traditional round Christmas pudding
Let’s party! 73 73 74
Cranberry and port gammon Spelt tabbouleh Scandi-style salmon with pickles
subscribe to feel good food from only £9.99 See page 112
Look out for... our tags, which give you information at a glance: great for veggies great for vegans gluten free dairy free
Meat-free recipes can contain fish or a sauce containing fish, such as Worcestershire sauce
plus recipes that are: EASy PREPARE AHEAD FREEzABLE
Practical stuff 75 76 77 78 78 79 82 82 82 85 86 86 86 86 87 88 89 89
Watermelon, cured ham and feta sticks Bang bang chicken with rice noodles Crispy fried nuggets of miso halibut Fried chicken salad platter Courgette fritti with lemon mayo Rare Asian-style beef with chilli salad and dipping sauce Beetroot and goats’ cheese crostini Indian spiced king prawns Mexican meatballs Iced whisky mac Bloody Mary soup shot White gazpacho soup shot Guacamole soup shot Sashimi to share Water biscuits Cheesy gougères Mini apple rarebit Kiwi daiquiri
Christmas bakes 94 94 95
Danish spiced almond wreath Spiced Christmas mittens Chocolate and chestnut roulade with cream liqueur 98 Fruity fig and orange tarts 100 Chocolate Chelsea buns 100 Festive chocolate wreath
102 Catherine wheel meringues 104 White chocolate and almond Black Forest cake 104 Marmalade cake 107 Orange and almond cake
Gorgeous gifts 116 116 116 116 116 120 121 121
Mulled wine marshmallows Clementine vodka Pomegranate vodka Limoncello Damson gin Preserved fresh lemons in salt Clementine fruit jellies Edible tree decorations
And the rest 6 8 106 110 112 124 126 130 134 138 146
Meet our guest chefs What’s in season? Travel offers: great European breaks What’s new on womanandhome.com Subscribe to Feel Good Food Subscribe to woman&home Gourmet getaway: Quebec Great gifts for food lovers Table ideas: celebrate in style Our VIP producers and suppliers The recipe list
We use measuring spoons and all quantities are level. All eggs are medium and free-range. Use metric or imperial weights and measures; don’t mix the two. We don’t specify salt and pepper in our ingredients list, but we always tell you to season food. The use, or not, of salt is up to you. Each recipe has been nutritionally analysed. The recommended daily allowance (RDA) of calories is 2,000 for women and 2,500 for men. The RDA for fat is 70g for women (no more than 20g saturated) and 95g for men (no more than 30g saturated). Ovens vary in temperature, so you may want to invest in an oven thermometer. The size of a cake is measured on the diameter on the base of the tin. Cakes are better if baked on the middle shelf. We always use humanely reared meat, poultry and game in our recipes.
woman&home passionate about food 5
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Meet our
contributors… Vivek Singh
Harry Eastwood Diana Henry
Chris Young
Vivek is one of the most exciting modern indian chefs in the country, with three London restaurants to his name, including the famous cinnamon club. A regular guest on Saturday Kitchen and at food festivals around the country, including the BBC Good Food Show, Vivek was classically trained in India and has been executive chef of The Cinnamon Club since its launch in 2001. Spice at Home is Vivek’s fifth cookbook and the recipes are a brilliant combination of Indian spicing and Western culinary styles, with modern dishes from his native India and the UK. There are breakfast options, including Indian pancakes and duck egg curry, lunch ideas, such as Chilli chicken toastie, and dinners including Crab and curry leaf risotto.
Harry first appeared on our screens in 2007 when she co-presented channel 4’s Cook Yourself Thin. she has published four cookbooks. A former vegetarian, Harry decided that if she was going to eat meat, she would learn as much as possible about it first. This led to her working at a wholesale butchers at Smithfield Market and then on a cattle farm in Australia. She now lives in Paris and her latest cookbook, Carneval, is a collection of (mostly) meat recipes that celebrate the joy of eating great meat. Her other cookbooks include Red Velvet & Chocolate Heartache, A Salad for all Seasons and The Skinny French Kitchen, which was nominated for the Guild of Food Writers Miriam Polunin Award for Healthy Eating.
chris is the coordinator of the real Bread campaign, a charity project that was set up in 2008 with a mission to promote additive-free bread. It was while he was working in food and drink PR that Chris found out what additives were used in mass-produced bread. He left his job to work on the Real Bread Campaign and since then has overseen the publication of cookbook Knead to Know, and has been involved with initiatives that have helped 10,000 children learn to make bread from scratch. His cookbook Slow Dough: Real Bread is about making bread the proper way. There are tips from artisan bakers and expert microbakers, as well as step-by-step instructions for creating the perfect loaf.
Vivek singh’s Spice at Home (absolute Press, £25)
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harry eastwood’s Carneval (bantam Press, £25)
diana is an award-winning food writer, journalist and broadcaster. she is the author of ten cookbooks and last year was named cookery Journalist of the Year by the Guild of Food Writers for the third time. Diana was also named Cookery Writer of the Year in 2013 and 2015 at the Fortnum & Mason Food & Drink Awards. She has a weekly column in the Sunday Telegraph, writes for various magazines, and is a regular guest on BBC Radio 4. In her new book, Simple, Diana turns everyday ingredients into something special. There are two types of dish in the book, ones that you can cook midweek and those for the weekend – either a Friday or Saturday supper or Sunday lunch.
diana henry’s Simple (Mitchell beazley, £25)
chris Young’s Slow Dough: Real Bread (nourish, £20)
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Marcus Wareing
Annie Rigg
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Annie is a best-selling author, freelance food stylist and recipe writer. she has written for numerous magazines and published several cookbooks. During her extensive career, Annie has cooked for famous singers and bands on tour, including Tom Jones, Paul McCartney, Pink Floyd and The Rolling Stones. She has also worked with many household names, including Mary Berry, Rachel Allen, Phil Vickery and Xanthe Clay. In her book Gifts from the Kitchen, she has created 100 irresistible and inventive foodie presents for loved ones. There are recipes for Christmas stollen, Stained glass snowflake cookies, Damson vodka, Lemon and passionfruit curd, plus jams, chutneys, sauces and sweets.
annie rigg’s Gifts from the Kitchen (Kyle books, £14.99)
One of the most acclaimed and respected chefs and restaurateurs in the UK, Marcus is also known for being a judge on MasterChef: The Professionals. Marcus has three restaurants, including the two Michelinstarred Marcus, which is at the berkley Hotel in London. His numerous accolades include being awarded a Michelin star aged 25, and being named Chef of the Year and Restaurateur of the Year. but when he’s not in a professional kitchen or filming for tV, Marcus likes to be at home cooking the food he loves for his family. His latest book, Marcus at Home, provides delicious recipes for the whole week. there are ideas for every meal time and occasion,
whether it’s a light Chicken and asparagus salad, comforting prawn orzo risotto with monkfish or a delicious buttermilk panna cotta with rhubarb and thyme crumble.
Marcus Wareing’s Marcus at Home (harpercollins, £20)
Trine Hahnemann Danish chef and food writer Trine is known for her passion for her native cuisine. she has written ten cookery books, four in english: The Scandinavian Cookbook, Scandinavian Christmas, Eat Nordic and Scandinavian Baking. trine’s latest offering, Scandinavian Comfort Food, uses fresh, seasonal ingredients to create a balance of indulgent and wholesome recipes – from spinach and potatoes baked with eggs and Meat Loaf to Meringue layer cake and sweet rye rolls. trine hahnemann’s Scandinavian Comfort Food (Quadrille, £25)
woman&home passionate about food 00
in season winter
What’s in season? Despite the cold weather and dark nights, there is still plenty of fantastic produce available, both locally and from further afield
british fruit and vEg summer may be a distant memory, but the heartier fare that’s available suits the British winter weather perfectly, and the food we want to eat. aPPLES It’s the end of the picking season, but there are native apples coming from cold store – Bramleys and other cookers for pies and crumbles, and eaters for winter salads. bEEtroot Super-healthy fresh (not pickled) beetroot has had a comeback in popularity. Make a delicious winter soup with it, or try it grated
cranbErriES colourful cranberries are the classic accompaniment to turkey. they freeze well – use to make a spicy compote, which is a perfect partner to roast pork or duck.
raw, then tossed in a pan with butter and horseradish cream. We love it as a dip, too, mixed with yogurt and spices. cabbagE The cabbage family is in full swing now. Nothing beats a big dish of steamed kale, or try it in a soup with haricot beans. It’s also great made into a pesto to serve with pasta. Green or white cabbage is lovely tossed in olive oil or butter and lots of black pepper, and don’t forget a mixture of red and white cabbage for our colourful Christmas coleslaw on page 10. cELEriac We think celeriac needs more love in the UK! It makes the most delicious soup with a natural creamy taste, or you can roast it or try it as a mash. It works well in a gratin, too, or can be grated into coleslaw. chEStnutS It’s that wonderful street smell of chestnuts roasting that says Christmas, but they can be used for so much more than just a snack. Lower in fat than other nuts and good for soups, stuffings and sautéing, chestnuts are great chopped and stirred into Brussels sprouts and pancetta or bacon – see our recipe on page 11. cLEmEntinES, SatSumaS anD tangErinES These citrus fruits are perfect at this time of year, so bump up your vitamin C with some easy peelers. Great to have a bowlful at home and at your desk for healthy munching.
8 woman&home PaSSIoNaTe aBoUT food
horSEraDiSh Nothing beats homemade horseradish sauce. To make it, just grate and mix with crème fraîche, lemon juice, a pinch of sugar and seasoning. Simple! ParSniPS Such a fave for soup, mash and roasting. They can be quite woody at this time of year, so if you’re roasting, make sure you steam them for 5 minutes beforehand. PEarS Pears are delicious eaten with the cheese course, or in a salad with spiky leaves – such as chicory – and some soft blue cheese.
Something special figS they are always a great addition to a cheeseboard – and go especially well with blue cheeses – or try with salad leaves, fresh goats’ cheese and a light dressing. always buy fully ripe fruit.
worDS jaNe CUrraN PhotograPh STUarT WeST
fresh ideas
Synonymous with Christmas, Brussels sprouts are at their best over the winter months, coming in to season in October and lasting through until March. See our recipe ideas over the page
in season winter
Brussels sprouts! Bored of Brussels? try our tasty recipes and enjoy them in new ways
Christmas coleslaw
Winter vegetable gratin This warming dish will get the whole family eating their greens!
Perfect for having with cold turkey or roast ham 1tbsp hot horseradish a good squeeze of lemon
ready in 20 minutes serves 8 as a side easy/prepare ahead
juice
⅓ each red and white cabbage, very finely sliced 4 carrots, peeled and finely sliced 3 spring onions, finely sliced lengthways 250g raw Brussels sprouts, rinsed and finely shredded large handful coriander, roughly chopped for the dressing 100ml natural yogurt 100ml mayonnaise
1 Put the cabbage, carrots, spring onions and Brussels sprouts in a large bowl. 2 In a separate bowl, mix all the dressing ingredients together, then toss thoroughly through the vegetables with a generous amount of seasoning. Garnish with the chopped coriander to serve. Per serving: 177 calories, 12g fat (2g saturated), 10g carbohydrate
ready in 40 minutes serves 4-6 easy/prepare ahead 2 leeks, cut into thick slices 200g Brussels sprouts, trimmed and halved if large 30g butter 30g plain flour 300ml milk freshly grated nutmeg 1tsp english mustard 125g mixed Gruyère and Cheddar cheeses, grated 30g fresh breadcrumbs 1 Add the vegetables to a large pan of boiling water; cook for
2 minutes. Drain and refresh under cold water. Drain again. 2 Heat oven to fan 180C fan, gas 6. Gently melt the butter, sprinkle in the flour; stir to make a paste. Cook for 2 minutes. Gradually stir in the milk to make a sauce. Season well with salt, pepper and nutmeg. Add the mustard and just over half of the cheese. 3 Put the veg into a oven dish. Pour the sauce over, mix lightly, then sprinkle with the remaining cheese and breadcrumbs. Bake for 20 minutes or until browned. Per serving: 332-222 calories, 21-14g fat (12-8g saturated), 19-12g carbohydrate
Try this instead of chopping bacon, save time and add flavour by using pancetta cubetti or smoked bacon lardons
Brussels sprouts soup A great lunch option for using up any leftover sprouts ready in 1 hour serves 6 easy/prepare ahead 500g Brussels sprouts 2tbsp sunflower oil 1 onion, chopped 1 vegetable stock cube 100ml crème fraîche freshly ground nutmeg croutons, to serve 1 Trim and halve the sprouts. Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 8-10 minutes, stirring occasionally, until a lightgolden colour. Add the sprouts and cook for 4-5 minutes.
2 Pour 600ml boiling water into the pan and stir in the stock cube. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until the vegetables are tender. Remove from the heat and leave the soup to cool slightly. 3 Purée the soup in a blender until smooth. Return to the pan. Stir in the crème fraîche and reheat the soup until piping hot, then season to taste with nutmeg and salt and pepper. Serve topped with the croutons. Per serving: 149 calories, 12g fat (5g saturated), 5g carbohydrate
Sprouts with crispy bacon, chestnuts and buttered garlic crumbs Choose this delicious twist on the humble sprout this Christmas ready in 45 minutes serves 8 easy/prepare ahead 250g smoked streaky bacon, chopped 60g butter 2 garlic cloves, crushed 120g fresh breadcrumbs 1kg Brussels sprouts, peeled 200g chestnuts, roughly chopped 1 Heat the oven to 180C fan, gas 6. In a pan, fry the bacon until crispy. Remove and drain on kitchen towel. Melt the butter
and add the garlic. Cook on a gentle heat for 2 minutes, then add the breadcrumbs. Stir and cook for a further 5 minutes as the breadcrumbs soak up the butter and go slightly golden. Remove from the heat. 2 Steam the sprouts for 6-7 minutes until tender. Put in an ovenproof dish and mix in the chestnuts and bacon. Sprinkle over the breadcrumbs. Bake for about 10 minutes until the crumbs are golden. Per serving: 309 calories, 16g fat (7g saturated), 25g carbohydrate
in SeASOn with Trine Hahnemann
triNe hahNeMaNN’S
Chicory with red onion and grapefruit “All through December any excuse and people will arrange a Christmas lunch. Often, more or less the same traditional menu is served. So I have steered away from that; here I’ve cooked something lighter with the focus on vegetables. It’s a time to prepare root vegetables in all kinds of festive ways.”
ready in 25 minutes serves 8 easy 2
small red onions tbsp olive oil ½ tbsp sugar 30g/2 tbsp butter 8 chicory (endives), quartered lengthways 2 pink grapefruits 1 bunch of chervil sea salt and freshly ground black pepper 1
1 Preheat the oven to 180C/350F/ gas mark 4. 2 Cut the red onion into wedges and gently mix with the olive oil, sugar and
some salt and pepper. Spread out on a baking sheet lined with baking parchment and bake in the oven for about 10 minutes. 3 Melt the butter in a frying pan, add the chicory (endive) quarters and fry until golden brown on all sides. Place on a serving dish. 4 Peel the grapefruits then release the segments from their membranes, working over a bowl to catch the juices, and squeezing out the empty membranes. Spread the grapefruit segments over the chicory then pour over the collected juice (you should have 2 tbsp). 5 Now add the roasted onion wedges, decorate with the chervil and serve.
trine hahnemann’s scandinavian comfort food (Quadrille, £25) Full of fresh, seasonal ingredients and wholesome ideas, Danish-born Trine Hahnemann cooks up comfort food at its Scandinavian best. Recipes include Kringle, a classic Danish cake made from yeasted dough and eaten on special occasions, Skorper – a type of savoury biscotti that can be spread with cream cheese and topped with salmon – and Meatballs with celeriac and apples, a Scandinavian classic.
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extraCted FroM triNe hahNeMaNN’S scandinavian comfort food (quadrille, £25) PHOTOGRAPHS ColuMbuS leth
When growing up, i only ever had this as a christmas salad, and always a Waldorf-style salad. i love the sweet-bitter flavour that chicory has when fried.
“Chicory, or endive, is called julesalat in Danish, which means Christmas salad”
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eve
Christmas
it’s the night before the big day so you want food that is stress-free to make, and we have a great selection to choose from
Get ahead by preparing ahead, with our Italian lamb shank stew, Lasagne and more Want something light before the main event? try the pumpkin soup, sichuan mackerel and rice noodle stir-fry or peri-peri rainbow wrap
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photograph stuart west prop styling sue rowlands styling jane curran and sue rowlands credits xxxxxxxxxxxxxxxxx
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woman&home passionate about food 00
Lasagne and beans with garlic bread Lentils are a good way to reduce meat content while keeping the protein up. ready in 1 hour serves 4 easy/prepare ahead 1 large onion, finely chopped 2 garlic cloves, chopped 1tbsp oil 350g minced beef 400g can chopped tomatoes with herbs in tomato juice 400g baked beans 4 sheets fresh lasagne 300g béchamel sauce for the garlic bread 1 small par-baked French stick 2 garlic cloves, crushed 2tbsp freshly snipped chives 75g feta cheese
✢ gluten free
Pumpkin soup with crème fraîche and bacon This velvety textured soup is ideal for lunch with crusty bread or posh enough as a starter. ready in 55 Minutes serves 4 easy/prepare ahead/FreeZe 50g butter 2 onions, sliced 900g pumpkin or squash, peeled, deseeded and chopped 4 rashers smoked back bacon, thinly sliced 1tbsp fresh thyme leaves 1tbsp brown sugar 600ml milk 600ml chicken or vegetable stock 4tbsp crème fraîche
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1 Melt the butter in a large pan, add the onions and cook gently for 10 minutes, until soft but not coloured. Add the pumpkin and bacon, scatter over the thyme and sugar, and cook for a further 5 minutes, stirring well. 2 Pour in the milk and the stock, then cover and leave to simmer for 30 minutes. 3 Purée 2 ladlefuls of the soup, then pour back into the pan and stir the mixture to thicken. 4 Serve topped with a generous spoonful of crème fraîche, and garnished with a scattering of thyme leaves. Per serving: 400 calories, 27g fat (16g saturated), 21g carbohydrate
1 Cook the onion and garlic in the oil until softened. Add the mince and cook, stirring, for 5 minutes or until the meat has browned. 2 Tip the meat mixture into a sieve to drain off any excess fat. Return to the pan with the tomatoes and beans, and simmer for 10 minutes. Season with salt and freshly ground black pepper. 3 Meanwhile, heat the oven to 180C fan, gas 6. Place a layer of meat in an ovenproof dish, add a layer of fresh pasta (cutting the sheets to fit the container), then more meat and pasta, then pour over the béchamel sauce. Bake for 20-25 minutes, or until bubbling and golden. 4 Meanwhile, cook the par-baked loaf according to the pack instructions. Beat together the garlic, chives and feta. Cut the bread into slices (being careful not to cut all the way through) and spread the feta mixture inside. Wrap in foil and put back in the oven for a further 5-10 minutes. Serve with the lasagne and a green salad. Per serving: 680 calories, 29g fat (11g saturated), 63 carbohydrate
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christmas eve
Lasagne and beans with garlic bread
Salmon in filo pastry Make ahead by covering it with clingfilm after step 5 and freezing. Bake from frozen at fan 180C fan, gas 6 for 30-35 minutes. ready in 55 minutes serves 10 easy/prepare ahead/FreeZe 250g filo pastry 75g butter, melted 1kg side of salmon fillet zest and juice of 1 lemon a small bunch of dill 2tbsp thickening granules 200g jar hollandaise sauce
1 Heat the oven to 180C fan, gas 6. Take a sheet of filo pastry and brush with butter, top with another sheet and brush with butter. Fold the top side down and the bottom up, to make a long, thin rectangle (slightly smaller than the salmon). Put on a lined baking tray. 2 Put the salmon fillet on a lined baking tray. Season, and sprinkle over the lemon zest and juice. Bake the pastry and salmon for 10 minutes. 3 Cool the salmon for 15 minutes, using kitchen paper to soak up any juices. Spread the hollandaise sauce on top of the salmon.
4 Put a large sheet of Bacofoil onto your worktop. Take a sheet of filo pastry, brush with butter and scatter with some dill. Repeat with 3 more sheets of filo pastry. 5 Upturn the salmon onto the centre of the sheets, then sprinkle over the thickening granules and top with the cooked pastry. Wrap the filo around the fish to make a parcel. Turn over the parcel onto a Bacofoillined baking tray. Brush with butter and bake for 25 minutes until golden. Per serving: 491 calories, 37g fat (16g saturated), 15g carbohydrate
chriStmaS eve
✢ dairy free
Sichuan mackerel and rice noodle stir-fry The spicy peppercorn cuts through the flavour of the fish and adds a lovely heat. ready in 30 minutes, plus marinating serves 2 easy/prepare ahead
Try this For a fuller flavour, leave the mackerel fillets to marinate overnight in the fridge
2tsp finely grated root ginger 2 star anise, roughly broken 2tsp sichuan peppercorns 3tbsp light soy sauce 2tsp dark soy sauce 1½tbsp mirin rice wine 1½tsp runny honey 4 mackerel fillets, skin on 100g medium rice noodles ½tbsp olive oil 75g baby red and white spring onions 1 small red pepper, sliced 1tsp sesame oil 100g sugar snap peas 90g baby pak choi, halved lengthways 1 red chilli, finely sliced 1tbsp roughly chopped coriander leaves
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lime wedges, to serve
1 Mix the ginger, star anise, Sichuan peppercorns, soy sauces, mirin and honey to make the marinade. Put the mackerel in a wide dish and cover with the marinade. Leave for 30 minutes or overnight in the fridge. 2 Cook the noodles according to the pack instructions, then drain and set aside. Heat the oil in a wok or frying pan and fry the mackerel for a few minutes on both sides or until cooked through and browned. Set aside. 3 In the same pan, fry the onions and red pepper with the sesame oil for 1 minute. Add the sugar snap peas and pak choi, along with any leftover marinade from the mackerel, then fry for another minute. Toss in the noodles and chilli over the heat to warm through – don’t heat for too long or the noodles will go soggy. Mix in the coriander and flake in the mackerel, discarding the skin. Per serving: 694 calories, 32g fat (6.5g saturated), 61g carbohydrate
woman&home PASSIonATe ABoUT Food 19
Spicy meatball pasta bake A simple, comforting crowd-pleaser. ready in 1 hour serves 4 easy/prepare ahead 6 spring onions, chopped 2 garlic cloves, chopped 2 red chillies, seeded and chopped 250g minced pork 250g minced chicken 1tsp dried mixed herbs 1tbsp olive oil 800g canned chopped plum tomatoes 1tsp brown sugar 300g fusilli pasta 4tbsp parmesan, grated
1 Mix the onions, garlic, chillies, pork, chicken and mixed herbs, and season. Shape the mixture into 24 balls. 2 Heat the olive oil in a pan and cook the meatballs for 2-3 minutes, until golden. Add the tomatoes and sugar. Bring to the boil and simmer for 20 minutes; season. 3 Meanwhile, heat the oven to 200C fan, gas 7. Cook the pasta in boiling, salted water according to the pack instructions. Drain, mix with the sauce and transfer to a heatproof dish. Scatter the cheese and some black pepper over, and cook in the oven for 30-40 minutes. Per serving: 582 calories, 15g fat (6g saturated), 64g carbohydrate
✢ gluten free
Crab and watercress risotto Keep cans of crabmeat in the cupboard and rustle up this risotto in minutes. ready in 30 Minutes serves 4 easy 1tbsp olive oil 15g butter 2 shallots, finely chopped 2 garlic cloves, crushed 350g risotto rice (we used arborio) sprig of fresh thyme pinch of cayenne pepper 125ml dry white wine or vermouth 800ml hot fish stock 300g canned or fresh brown and white crabmeat 150g watercress juice of ½ lemon freshly grated parmesan cheese, to serve
20 woman&home PASSionAte ABout fooD
1 Heat the oil and butter in a large shallow pan. Add the shallots and garlic, and cook over a low heat for 5 minutes to soften. 2 Add the rice, thyme and cayenne pepper. Stir well to coat the rice in the oil and butter. Add the wine and simmer until evaporated. Add the stock, a ladleful at a time, stirring continuously, until absorbed. Keep adding the stock and stirring over a medium heat for 18-20 minutes until the rice is al dente and creamy. 3 Stir in the crabmeat and season. Roughly chop half the watercress and stir through with a little lemon juice. Scatter over the remaining watercress and serve with the grated Parmesan. Per serving: 494 calories, 10g fat (3g saturated), 72g carbohydrate
Spicy meatball pasta bake
chriStmaS eve
✢ great for veggies
Peri-peri rainbow wrap Bursting with colourful vegetables to fight off winter colds and flu, this is the perfect healthy food fix.
credits xxxxxxxxxxxxxxxxx
Ready in 25 Minutes seRves 2 easy/pRepaRe ahead olive oil spray 400g can black-eyed beans, drained 1tsp peri-peri seasoning
1 large carrot, grated ⅓ cucumber, spiralised or cut into strips
with a julienne peeler 4 radishes, quartered 100g feta few sprigs of mint 75g beetroot, cut into wedges
1 avocado, quartered ½ lime 2 wholemeal or corn tortilla wraps 150g red cabbage, shredded
1 Spray a non-stick pan with the oil spray, add the beans and sprinkle with the peri-peri seasoning. Gently fry for 10 minutes until crispy.
2 Remove the stone from the avocado, peel, put the flesh into a bowl with the lime juice and mash with a fork. 3 Meanwhile, microwave the wraps according to the pack instructions. Spread over the avocado. 4 Combine the cabbage, carrot, cucumber and radishes, then stir in the warm beans. 5 Pile on top of the tortillas, and sprinkle over the feta, mint and beetroot. Per serving: 665 calories, 31g fat (13g saturated), 32g carbohydrate
Horseradish beef and root vegetable wine stew (recipe page 24)
cHrIstmas eve
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Comforting and hearty mains Try our delicious, easy-to-prepare recipes, then just let the oven do the rest while you relax with a well-earned glass of wine
Italian lamb shank stew (recipe page 24)
woman&home passionate about food 23
Horseradish beef and root vegetable wine stew Throw the ingredients into a casserole dish and let them gently simmer away in the oven – where they magically turn into a delicious warming meal. You don’t even need to brown the meat at the beginning! ready in 2 hours 30 minutes serves 6 easy/prepare ahead/freeze
Italian lamb shank stew Fool everyone into believing that this richly flavoured casserole is drenched in wine – when the secret ingredient is a low-price balsamic vinegar, perked up with dried porcini mushrooms. ready in 2 hours 30 minutes serves 4 easy/prepare ahead/freeze
Try this Replace the new potatoes in the Bombay chicken recipe with a can of rinsed, drained chickpeas.
30g dried porcini mushrooms 4 small lamb shanks
2tbsp plain flour
1tbsp poultry seasoning (we used Bart)
2tbsp hot horseradish sauce
2tbsp olive oil
750g chuck steak, cut into large cubes
1 large onion, chopped
2 onions, chopped
2 celery sticks, chopped
3 garlic cloves, crushed
150ml balsamic vinegar
3 parsnips, peeled and quartered
2 x 400g cans chopped tomatoes
1 small butternut squash, peeled and
1tbsp sundried tomato paste
cut into large cubes 3 medium fresh beetroot, scrubbed and cut into wedges 600ml beef stock 300ml red wine 2tbsp sundried tomato paste a few sprigs of time 10 sage leaves finely grated zest of 1 lemon mashed potato, to serve
500g baby chantenay carrots, scrubbed
1 Heat the oven to 160C fan, gas 4. Mix together the flour and horseradish sauce and season generously with salt and freshly ground black pepper. Toss the cubed beef through the mixture and put in a large, lidded casserole dish. 2 Add the onions, garlic, parsnips, butternut squash and beetroot. Mix well so the ingredients are evenly distributed. 3 Add the beef stock, wine, tomato paste and thyme sprigs. Stir well. 4 Bring to the boil on the hob then cover and cook in the oven for 2 hours until the meat and vegetables are tender. 5 Serve sprinkled with fried sage leaves and lemon zest, and lots of mashed potato. to freeze the stew, complete the recipe to the end of step 4. Cool completely and freeze in a Bacofoil or plastic lidded container for up to 1 month. Defrost the stew overnight in the fridge. Return the thawed stew to the casserole dish and place in a 160C fan, gas 4 oven for 50 minutes until piping hot. Per serving: 375 calories, 9g fat (3g saturated), 27g carbohydrate
24 woman&home passIonate aBout food
2 x 400g cans of cannellini beans, drained and rinsed
Bombay braised chicken A nutritious one-pot wonder steeped in aromatic herbs and spices. ready in 1 hour 30 minutes, plus overnight marinating serves 4 easy/prepare ahead 2tbsp sunflower oil
1 Heat the oven to 160C fan, gas 4. Put the dried mushrooms in a bowl and cover with 100ml of boiling water to soften. 2 Sprinkle the lamb shanks with poultry seasoning, salt and ground black pepper. Heat the oil in a flameproof casserole, add the lamb and brown for 10 minutes, turning as needed. Add the onion and celery and cook for 5 minutes. Squeeze the water from the mushrooms and roughly chop. Sieve the soaking water (dried mushrooms can be gritty), add both to the casserole. 3 Add the vinegar, tomatoes and tomato paste. Stir in the cannellini beans, bring to a simmer, cover and oven cook for 1 hour 30 minutes. Remove the casserole from the oven, add the carrots and return to the oven for a further 30 minutes or until the lamb and carrots are tender. Serve with crusty bread and steamed kale. to freeze the stew, follow the recipe to the end of step 3. Cool completely then freeze in a Bacofoil or plastic lidded container. Freeze for up to 1 month. Defrost the stew overnight in the fridge. Return the thawed stew to the casserole dish and put in a 160C fan, gas 4 oven, for 1 hour or until the meat is piping hot. Per serving: 747 calories, 27g fat (11g saturated), 47g carbohydrate tip Cook for 8 hours in a slow-cooker to fully tenderise the lamb.
2.5cm piece of fresh root ginger, peeled and roughly chopped 3 garlic cloves, crushed 1 red chilli, deseeded 1tsp each ground cumin, ground coriander and garam masala ½tsp turmeric 1tsp fennel seeds 4 chicken legs 300ml chicken stock 400g new potatoes, halved 250g cauliflower, cut into florets 200g green beans a handful of coriander
1 To make the spice paste, whizz 1tbsp of the oil, the ginger, garlic and chilli until smooth. Stir through the spices, rub over the chicken and season. Cover and leave to marinate overnight in the fridge. 2 In an ovenproof casserole dish, heat the remaining oil and brown the chicken on each side for 3 minutes. Pour over the chicken stock and bring to a simmer. Cook, uncovered, for 15 minutes. Add the potatoes and continue cooking for 30-40 minutes. 3 Add the cauliflower and green beans, stir well and cook for a further 5-10 minutes until the vegetables are tender. Scatter with the coriander and serve. Per serving: 300 calories, 11g fat (2g saturated), 20g carbohydrate
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christmas eve
Bombay braised chicken
christmas eve
Santa’s coming!
Make sure you’ve got the perfect sprinkling of accompaniments to impress family and friends during the festive season
Try this These mince pies can be frozen for up to a month ahead and whipped out when those last-minute guests arrive
Bakewell mince pies Almonds and apples spruce up this classic fruity Christmas treat. ready In 1 hour 30 mInuTes makes 24 easy/PrePare ahead/FreeZe 100g unsalted butter, softened 100g caster sugar 1 large egg, beaten a few drops of almond extract 100g ground almonds 1 level tbsp plain flour 375g shortcrust pastry 410g jar luxury mincemeat mixed with 1 grated apple a few flaked almonds (optional) icing sugar, for dusting you will need 2 x 12-hole bun tins, greased, and a fluted 7.5cm pastry cutter
1 Beat the butter and sugar until light and fluffy. Add the egg and almond extract and beat until combined. Fold in the ground almonds and flour and set aside. 2 Roll out the pastry to 3mm, then cut out rounds to line the tins. Collect the trimmings and re-roll – continue until all the pastry has been used. Leave to chill while the oven heats up to 160C fan, gas 4. 3 Spoon 1tbsp of mincemeat mix into each pastry case. Top with 2tsp of the almond topping, then sprinkle with flaked almonds. 4 Bake for 35 minutes until golden, switching the trays around in the oven halfway through. Cool for 5 minutes, then put the mince pies on a wire rack and leave them to cool. 5 Dust icing sugar over a star-shaped stencil before serving. Per mince pie: 200 calories, 12g fat (4g saturated), 21g carbohydrate
Eggnog This can also be served cold, so can be made a few hours ahead and refrigerated. Sweet cream sherry or Madeira can also be used with the bourbon and rum. ready In 15 mInuTes serves 4-6 easy/PrePare ahead 1.2 litres full-fat milk 4 eggs 75g golden caster sugar 150ml bourbon, rum or brandy 150ml double cream, whipped (optional) freshly grated nutmeg, to serve you will need 4-6 heatproof glasses
1 Put the milk in a non-stick saucepan and heat to just below boiling point. Meanwhile, put the eggs and sugar in a large bowl and beat well until thoroughly combined. Pour on half the milk, stir well then return to the pan with
the rest of the warm milk. 2 Cook on a low heat until the mixture starts to thicken, but don’t allow to boil. Add the bourbon, rum or brandy and stir well. 3 Pour into heatproof glasses and top with whipped cream. Grate over plenty of fresh nutmeg and serve straight away. Per serving: 614-409 calories, 36-24g fat (21-14g saturated), 32-22g carbohydrate TIP Another tasty way to inject some flavour into this cream-based cocktail is to add cinnamon while you’re heating the cream – it will gently perfume your mixture for a festive taste and will make your house smell amazing, for an added bonus!
woman&home PAssionAtE ABout food 27
section head
Happy anniversary Lochmuir and M&S! this year marks the 10th anniversary since the launch of Lochmuir™ salmon in Marks & spencer. Whether you love it fresh, poached or smoked, it’s a premium salmon that deserves a closer look…
One portion of M&S salmon provides an adult’s weekly intake of omega-3 fatty acids – it’s the healthiest salmon on the high street 00 woman&home passionate about food
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Lochmuir™ means “Loch of the sea” in Gaelic. scottish crystal clear waters are the home of this super-healthy salmon. We just love this fish for its versatility, whether eaten hot or cold. Because of the healthy oils, it copes well with punchy flavours. You can add it to an asian stir-fry with coriander, chilli, soy and lime. a lick of miso paste and popped under the grill for ten minutes makes a speedy, high-protein and delicious meal to serve with rice and greens. serve it simply grilled and add a good squeeze of lemon and some black pepper to bring out its natural great flavour.
What makes the difference? The salmon in these Scottish lochs are slow grown. Fish that are farmed too quickly will be fatty, which affects the texture and makes a flabby flesh, so you’ll get a run-off of fat when you cook it. Stocking densities are low, which means the fish get a far better workout. The feed makes a difference, too – even fish “are what they eat”. Salmon are naturally carnivorous; they feed on other fish and plankton. The feed for the Lochmuir™ fish is high in fish oils, and unlike other salmon that has seen a drop in omega-3 levels, just one portion of M&S salmon provides an adult’s weekly intake of omega-3 fatty acids – it’s the healthiest salmon on the high street.
We’re smokin’! Once the salmon are fully grown, they are taken to Annan, in Dumfries and Galloway,
which is the home of Pinneys of Scotland. Pinneys has produced smoked salmon (as well as processing the fresh and poached salmon) for M&S for 38 years. A third of their production of smoked salmon – 800 tons – is sold at Christmas. Once the fish are filleted, they are lightly sprinkled with salt for the oak smoked salmon, or salt and demerara sugar for the oak and applewood. Then they are left to cure for 24 hours to draw out the moisture. Now for the smoke. The sides of fish are smoked over oak, or oak and applewood chips. The oak smoke is milder, as the smoky surface is removed. Then the fish sit for 48 hours to allow the smoke and salt to flavour the salmon evenly right through. And finally, over to the slicing machine and packing, ready for the table.
Let’s eat How best to enjoy your smoked salmon this Christmas? Such a good product needs no embellishment to allow the flavour to sing out. Whether you’re a smoky or not-so-smoky salmon lover, all these ideas work just as well: ✢ Of course, it’s perfect with scrambled eggs and toasted bagels for a delicious brunch or Christmas Day breakfast. ✢ Serve as a simple starter on blinis with a little dab of crème fraîche, a squeeze of lemon and a sprinkling of black pepper. ✢ Have it just on its own with a squeeze of lemon and some tasty toasted soda bread. ✢ Make a simple platter adding juicy prawns, crayfish and cold smoked salmon.
Our favourite buys
✢ For an indulgent starter, we can’t resist M&S Scottish Smoked Salmon Soufflés (opposite page), £5 for 2 – you could pass them off as homemade. ✢ Impossible to make and a stunning addition to the table or a small party, M&S Mini Smoked Salmon Pearls (above), £7 for 10, filled with a delicious mousse, really have that wow factor. ✢ M&S Salmon Paupiettes with Butternut Squash & Mascarpone (below), £7 for 2, will hit the spot when you want someone else to have gone to the effort – just a healthy salad on the side is required.
woman&home passionate about food 29
cHRisTmAs eve with Harry Eastwood
hARRy eASTWOOD’S
Redcurrant glazed ham
ready in 2 hours 30 minutes, PLus marinating overnight serves 14–16 easy
“I was a vegetarian for four years, then I got seduced by the smell of frying bacon. That’s when I decided that if I was going to eat meat again, I wanted to learn as much as possible about the subject. But what we seem to have forgotten is that meat is a luxury product; it’s not meant to be eaten every day and it’s not meant to be cheap.”
3.5kg cured, raw ham on the bone, with a good layer of fat and skin still attached 3 bay leaves 1 whole onion, peeled and halved, then studded with 2 cloves 2 sticks celery, washed and roughly chopped 1 tbsp fennel seeds, bruised with the back of a knife 40ml cider vinegar 4 tbsp redcurrant jelly
1 In a large saucepan, cover the ham with water and bring to the boil. Once it’s come to the boil, discard the water. Add more water to the pan and bring the ham to the boil again. Now add all the other ingredients apart from the redcurrant jelly, reduce the heat and simmer gently for 1½ hours, removing any scum as it arises. 2 Once the meat has had its time, turn off the heat and let the ham sit in the stock until it’s cool. This should take at least 4 hours. It’s even better if you can leave it overnight.
3 Preheat the oven to 160C fan, gas 4. 4 To make the glaze, heat the redcurrant jelly in a small saucepan over a medium heat until it’s liquid. 5 Line an oven tray with a large layer of tin foil and then a layer of baking paper. Curl up the corners around the ham to create a lip so that the glaze won’t escape and ruin your oven tray when it caramelises. 6 With the help of a sharp knife, cut the skin off the ham, taking care to remove as little fat underneath as possible. Score the fat with tight lines going from one side to the other, like stripes. Place the scored ham in the prepared tray and brush over the glaze. Bake at the bottom of the preheated oven for 1 hour. 7 Take the ham out and turn the oven temperature up to 200C fan, gas 7. Brush the meat with the juices at the bottom of the pan. Once the oven is up to temperature, return the ham to the oven for a further 10 minutes, or less if it colours quickly. This final blast will ensure a delicious glossy crust. 8 Remove from the oven and allow to rest for at least 30 minutes before serving warm. Serve with Dijon mustard.
harry eastwood’s Carneval (Bantam Press, £25) Packed full of delicious, satisfying recipes that celebrate meat, British-born chef Harry aims to help you better understand how to source, cook and appreciate the meat you eat. Author of Red Velvet & Chocolate Heartache, Harry first came to the public’s attention in 2007 when she presented Channel 4’s series Cook Yourself Thin. Her travels and 15-year research into butchery provide an A-Z of all things meat, as well as unusual flavour combinations.
30 woman&home PAssIonATe ABouT food
exTRACTeD fROm hARRy eASTWOOD’S carneval (£25, BANTAm PReSS) PHOTOGRAPHs LAuRA eDWARDS
This is an old-fashioned recipe that is easy but does require a bit of thinking ahead, since it involves poaching the cured ham and then baking it with a glaze. This is the only way I know to achieve a ham that is cooked through but not dry. You can serve it warm or cold, or warm then cold. There are a couple of important things to remember: 1) Always ask the butcher for a cut with plenty of fat on the top so that you can score it before baking; and 2) Please, please, please don’t skip the resting of the poached meat in the cooking juices before baking. This last step ensures its succulence.
“This recipe is a particular favourite of mine. It’s great to feed a crowd and will always be the cause of much excitement as you bring out the magnificent, lacquered ham”
chRiStmaS
lunch
Don’t worry! Our countdown will keep you in control and your lunch perfectly on course
Serve up our Roast turkey with cranberry and polenta stuffing, and our delicious sides After something new? We have a Roast rib of beef and Cranberry and chestnut turkey breast roll, plus lots of vegetarian options
In association with
photograph stuart west prop styling sue rowlands styling jane curran and sue rowlands
Simple starters Easy to prepare and full of flavour, these quick dishes will give your guests a treat before the main event Avocado mousse with fresh crab Wasabi – Japanese horseradish – adds a kick of heat to this classic combination of avocado and crab. ready in 45 minutes, plus chilling serves 4 easy/prepare ahead 3 gelatine leaves 2 egg yolks 125g crème fraîche 2 ripe avocados 2tbsp fresh lime juice tabasco sauce
150g fresh white crabmeat wasabi paste and thin toasts, to serve
you will need 4 dariole moulds or similar, around 90ml capacity, lightly oiled
1 Soak the gelatine in cold water and set aside. Whisk the egg yolks with an electric whisk until pale, then scald the crème fraîche in a pan and pour onto the egg yolks, whisking all the time. Squeeze the gelatine of excess water and add to the egg mix, whisking well. Leave to cool.
2 Purée the avocado in a blender with the lime juice and a few shakes of Tabasco sauce. Add salt and pepper, then check the seasoning. Whisk the 2 mixtures together. Pour into the moulds and cover tightly with clingfilm. Leave in the fridge for at least 2 hours. 3 To serve, run a flat-bladed knife around the edge of the moulds, then tip out onto serving plates. Serve the crab on top, with a dusting of paprika or cayenne pepper, and wasabi and toasts on the side. Per serving: 331 calories, 30g fat (12g saturated), 2g carbohydrate
CHRISTMAS LUNCH
Spicy olive tapenade If you just want a light nibble before a big lunch, this is perfect with a glass of fizz. ready in 15 minutes serves 4 easy/prepare ahead 150g sun-blushed or sundried tomatoes
in olive oil 200g pitted black olives in brine, drained 3 anchovy fillets 1 garlic clove, crushed generous pinch of dried red chilli flakes 2tbsp capers
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Strain the tomatoes over a sieve and reserve the oil from the jar. Put the tomatoes, olives, anchovies, garlic, chilli flakes and capers into a food processor. Add 2tbsp of the reserved oil and pulsechop for a rough texture. Season with freshly ground black pepper. Pack into a clean Kilner jar and chill until needed. Per serving: 157 calories, 13g fat (1.5g saturated), 5g carbohydrate
Try this Anchovies add umami (savoury flavour) to dishes. Stir them through pasta or stews for a savoury note
Prawns in anchovy butter When there’s just the two of you, this would make a lovely supper dish, served piping hot on garlicky, buttered toast. Pure comfort food, and so quick. ready in 15 minutes serves 6 easy/prepare ahead 2tbsp olive oil 2 garlic cloves, finely sliced 3 anchovy fillets, finely chopped 350g raw king prawns 2tbsp parsley, chopped 1 lemon, cut into wedges, and crusty bread, to serve
1 In a small pan, heat 1½tbsp of the oil and the garlic over a very low heat for 10 minutes. Add the anchovy fillets and cook for 3 minutes, stirring to break up slightly. Set aside. 2 In a large frying pan, heat the remaining oil and fry the prawns with a couple of pinches of salt for 3 minutes until pink. 3 Toss the anchovy and garlic oil through the prawns and scatter with the chopped parsley. Serve with lemon wedges alongside crusty bread for dipping. Per serving: 81 calories, 4g fat (0.6g saturated), 0g carbohydrate
woman&home PASSionATe AbouT food 35
Countdown to lunch
Being organised and planning ahead will ensure that everything runs efficiently. Follow our guide for a fuss-free feast Back to basics… timings will vary depending on when you want to serve lunch and how many guests you have. there are a few bits and bobs we’ve learned over the years, which help all go smoothly. Check you have the right-size roasting tin for the turkey you’re going to order. If you’ve bought a new one, check it fits happily in your oven. Allow more oven time than you initially calculate. There is the problem of the National Grid dipping and family and friends opening the oven to have a look at “the bird”. Keep it closed! It’s harder to keep a full fridge cold, so think about storing food in zip storage bags rather than bowls, and drinks can be left outside at the back door. You can always put them in a bucket of ice outside, in the unlikely event the day is mild. Lay the table after breakfast, so another job can be ticked off. Sort out serving dishes and plates. They can always sit out of the way on the table while you cook. Start cooking in a clean and tidy kitchen, and enlist help to keep it cleared as you cook. It is much more calming and easier to work in a clear kitchen.
Use the freezer there are plenty of dishes that will freeze, saving you a huge amount of time and hassle on the day. try these: Bread sauce cranBerry sauce stuffing red caBBage turkey stock Buy a couple of turkey legs beforehand, which are well-priced. Make as you would
36 woman&home PASSIONATE ABOuT FOOD
a chicken stock, with carrot, onion, celery, parsley, bay leaves and peppercorns. Then strain, add white wine or dry sherry and reduce. Defrost on Christmas Eve, then add the juices from your cooked turkey. It saves lots of time and space. rum or Brandy sauce (for the pudding)
Quantities a bit of savvy shopping will mean you avoid chucking loads in the bin by the 27th. Vegetable quantities are tricky – some families hate sprouts, and in our house we love leftover roast potatoes to eat cold, so these are a guide: a 4kg turkey This will happily feed 8 people, with sufficient leftovers for a sandwich on Boxing Day. 1.8kg potatoes For roasting (King Edward or Maris Piper, or other fluffy spuds work best). 900g Brussels sprouts 1.3kg parsnips 900g red caBBage Again, this amount of veg will serve 8.
Roasting the turkey specialists will give you their own cooking times. the best temperature to roast at is 160c fan, gas 4. The British Turkey Information Service (britishturkey. co.uk) has a calculator that works out the cooking time – simply enter the weight of your bird. We urge you to invest in a meat thermometer, as so often a turkey is dry because it’s been overcooked. Our favourite is the Thermo Chef Measuring Fork Digital Meat Thermometer from Lakeland (£9.99, lakeland.co.uk).
coUntdown
To eat at 2.10pm, cooking a 4kg turkey (serves 6-8) 9.40am Remove the prepared turkey from the fridge. 10.10am Heat oven to 180C fan, gas 6. 10.40am Put the turkey in the oven – now prep the veg and stuffing. 11am Turn heat down to 160C fan, gas 4. 1pm Take the turkey out of the oven, cover with foil and leave in a warm place. Whack up the oven to 180C fan, gas 6. Put the potatoes in the oven. Have the sauces ready to reheat. Make gravy. 1.10pm Put the carrots in the oven. 1.15pm Put the parsnips in the oven. 1.30pm Put the stuffing in the oven. 1.40pm Put the pigs in blankets in the oven. 1.45pm Sprinkle the potatoes and parsnips with Parmesan breadcrumbs. 2pm Once everything is out of the oven, put dishes and plates in to warm. Fill the gravy jug with boiling water to heat. The shallots and garlic can be sautéed for the sprouts, sugar snaps and beans. Transfer the turkey to a board. Enlist helpers to dish up.
CHRISTMAS LUNCH
Roast turkey with cranberry and polenta stuffing Succulent, flavoursome meat guaranteed! ready in 3 hours, plus resting serVes 8 easy 50g butter 4.5-5.5kg fresh free-range bronze turkey 500g sausage meat 2tbsp fresh parsley, chopped credits xxxxxxxxxxxxxxxxx
50g herby lemon breadcrumbs 50g polenta 2tbsp cranberry sauce
3 Put the turkey into a tin, roast for 20 minutes, then turn down the heat to 180C fan, gas 6. Pour in the wine and 200ml water and roast, covered with foil once brown, for 2-2½ hours. Baste every so often. Once cooked, a meat thermometer should read 75C, or juices should run clear. Remove from the oven and rest, covered, for up to 1 hour. Keep the juices to make gravy (page 41). Per serving: 343 calories, 14g fat (6g saturated), 11g carbohydrate
250ml white wine
1 Heat the oven to 180C fan, gas 6. Rub the butter all over the turkey and season well. 2 Mix together the sausage meat, parsley, breadcrumbs, polenta and cranberry sauce and season. Stuff this inside the neck cavity.
pigs in Blankets (serves 8) Heat the oven to 180C fan, gas 6. Wrap 16 pork chipolatas in strips of pancetta or streaky bacon. Bake for 20 minutes. Per serving: 192 calories, 15g fat (6g saturated), 5g carbohydrate
Finishing touches carVe without waste first of all, make sure your carving knife is super sharp and your serving dish for the turkey is hot. carve in the kitchen rather than at the table – it’s much easier! Remove the legs from the carcass. Now take off the wing tips, cutting through the centre of the wing. Run your knife along the breastbone on each side to remove the whole breast from the carcass. Slice the breast meat on your board, then do the same with the leg meat, taking it off the bone and slicing through.
sautéed sprouts, sugar snaps and beans (recipe on page 40)
Extra special veggies We have inventive ways with veg that will bring new flavours to your traditional Christmas lunch
CHRISTMAS LUNCH
Get-ahead vegetable tips
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Potatoes can be peeled and cut the day before – just keep in a water-filled container overnight in the fridge. Red cabbage can be cooked, cooled, then frozen for up to a month. Reheat in a pan or in the microwave. Peel parsnips, then toss in oil and they can be kept in a sealed plastic bag in the fridge overnight. The same goes for carrots. Remember that roasted vegetables can easily be reheated in the oven, so if you have any left over, use them up on Boxing Day.
sweet sesame roast carrots; roast potatoes and parsnips with a Parmesan crust; Braised red cabbage; chestnut, apple and red onion stuffing (recipes on page 40)
woman&home PassionaTe aBouT fooD 39
ON THE SIDE.... All the essential veggies served with a twist – these ideas will elevate your favourites to new heights Sautéed sprouts, sugar snaps and beans Steaming green veg first means they take seconds to reheat in herby butter. ready in 10 minutes serves 8 easy/PrePare ahead 250g sprouts, halved if large 250g green beans, tailed 250g sugar snap peas 4 shallots, finely chopped 1 garlic clove, crushed
Heat the oven to 180C fan, gas 6. Mix the carrots with the olive oil, honey, sesame seeds and ground ginger. Put on a baking tray and roast for 50 minutes until golden. Per serving: 66 calories, 4g fat (1g saturated), 5g carbohydrate
Roast potatoes and parsnips with a Parmesan crust Sprinkling your veg with Parmesan breadcrumbs adds a savoury hit and some extra crunch.
75g unsalted butter 3 stalks of lemon thyme, leaves only a splash of white wine
1 Steam the green veg for 3-5 minutes until just tender. Refresh under cold water. Keep in iced water, in the fridge until needed. 2 Sauté the shallots and garlic in the butter until very soft, around 5 minutes. Add the thyme and wine, allow to bubble, then toss the cooked vegetables in the buttery sauce. Season and serve. Per serving: 113 calories, 9g fat (5g saturated), 4g carbohydrate
Sweet sesame roast carrots Roasting carrots in honey enhances their natural sweetness. ready in 1 hour serves 8 easy/PrePare ahead 500g carrots, peeled and cut into batons tbsp olive oil 1tbsp runny honey 2tbsp sesame seeds
ready in 1 hour 20 minutes serves 8 easy/PrePare ahead 1.5kg potatoes, peeled and quartered 8tbsp rapeseed oil
This can be made in advance and reheated. ready in 1 hour 30 minutes serves 8 easy/PrePare ahead/FreeZe 1 red cabbage, approximately 800g finely sliced juice of 1 lemon 1 cinnamon stick 2 bay leaves 1tbsp soft brown sugar 1tsp mixed spice 250ml pomegranate juice
1 Toss the cabbage with lemon juice and 1tsp salt. Leave for 20 minutes, then rinse. 2 Put the cabbage in a casserole with the remaining ingredients. Season, cover and cook on low for 30 minutes. Uncover and cook for 30 minutes more to reduce the liquid. Per serving: 48 calories, 0g fat, 9g carbohydrate
Chestnut, apple and red onion stuffing Perfect baked in a Bacofoil Easy Roasting Tray.
800g parsnips, peeled and halved 150g Parmesan, grated 6tbsp breadcrumbs 2tsp thyme, chopped
1 Preheat the oven to 180C fan, gas 6. Put the potatoes in a pan with cold water. Bring to the boil, simmer for 6 minutes, drain and steam-dry for 3 minutes. Shake the potatoes to fluff the edges and toss with 6tbsp of the oil. 2 Mix the parsnips with the remaining oil. Roast the potatoes in a roasting tin for 15 minutes, then add the parsnips and return to the oven to cook for 30 minutes, turning occasionally. 3 Mix the Parmesan with the breadcrumbs and chopped thyme. Sprinkle onto the potatoes and parsnips, then roast for a further 15 minutes. Per serving: 482 calories, 21g fat (5g saturated), 55g carbohydrate
1½tsp ground ginger
tiP For extra-luxurious spuds, use goose fat rather than rapeseed oil.
40 woman&home PASSIonAte ABout food
Braised red cabbage
ready in 1 hour serves 8 easy/PrePare ahead/FreeZe 60g butter 3 red onions, finely chopped 2 garlic cloves, crushed 2 Braeburn apples, cored and chopped 200ml sherry 1tbsp sage or thyme, chopped 200g breadcrumbs 200g chestnuts, chopped
1 Melt the butter in a pan, then cook the onions gently for 15 minutes, until golden. 2 Add the crushed garlic and the apples. Cook for 2 minutes, then add the sherry. Bubble for 3 minutes. 3 Heat the oven to 180C fan, gas 6. Stir the sage, breadcrumbs and chestnuts into the apple mix, season, then press into a buttered dish. Bake for 20 minutes until golden. Per serving: 259 calories, 7.5g fat (4g saturated), 36g carbohydrate
CHRISTMAS LUNCH
Worth the effort...
Take the time to make your own sauces and gravy – it’s so easy and the results will be much tastier than shop-bought versions Cranberry relish This classic sauce is a must-have. ready in 20 minutes serves 8 easy/PrePare ahead/FreeZe zest and juice of 2 oranges 125g caster sugar 250g cranberries
1 Put the orange zest and juice into a saucepan and add the sugar. Place over a low heat and stir until the sugar dissolves. 2 Add the cranberries, increase the heat and bring to a simmer. Cook for 5-10 minutes until tender. 3 Remove the pan from heat and leave to
cool. Serve or transfer to a non-metallic bowl and cover with clingfilm; chill until needed. Per serving: 78 calories, 0g fat, 19g carbohydrate Bread sauce (serves 8) Pour 600ml milk into a saucepan and add 1 onion, peeled and chopped, 4-6 cloves and 2 bay leaves. Bring to the boil and then leave to cool and infuse. Strain into a clean pan. Add 175g white breadcrumbs, put over a medium heat and cook for about 10 minutes, stirring occasionally so the sauce doesn’t burn on the base. It’s ready when it’s thickened to a spooning consistency. If it becomes too thick add milk. Just before serving, stir in a large knob of butter, grate over a
little nutmeg and season to taste. Per serving: 141 calories, 5g fat (3g saturated), 19g carbohydrate gravy (serves 8) Strain the juices from the turkey into a jug. Leave to cool so the fat rises to the top. Skim off 3tbsp fat and put it in the tin with 3tbsp plain flour. Cook over a low heat for 2 minutes, stirring. Slowly add 4tbsp brandy and 850ml turkey or vegetable stock, whisking until smooth. Skim the remaining fat off the turkey juices in the jug. Stir the juices into the gravy. Bring to the boil and simmer for 2-3 minutes until thickened. Season to taste. Pour into a warm gravy boat. Per serving: 78 calories, 4g fat (1g saturated), 5g carbohydrate
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Try this For maximum flavoured bread sauce, infuse the milk the day before and chill overnight in the fridge
cranberry and chestnut turkey breast roll (recipe on page 45)
An
alternative Christmas
Try something a bit different this year with these extra special dishes, which are sure to go down a storm 42 woman&home passionate about food
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chRistMas sectionLUnch head
✢ Great for veGGies Festive stuffed butternut squash (recipe on page 45)
woman&home passionate about food 00
CROWD-PLEASER… What could be better than a roasted rib of beef? Our version will make a magnificent centrepiece to your Christmas table
Roast rib of beef with red wine gravy
CHRISTMAS LUNCH
Cranberry and chestnut turkey breast roll
Festive stuffed butternut squash
No fiddly carving and on the table in less time than a regular turkey.
A great veggie main course – use gluten-free breadcrumbs if you need to.
Ready in 1 houR 45 minutes, plus Resting seRves 8 (plus leftoveRs) easy/pRepaRe ahead
Ready in 55 minutes seRves 4 easy/pRepaRe ahead/fReeze 2 butternut squash
1.5-2kg boneless, skinless turkey breast
2tbsp olive oil
20 rashers smoked streaky bacon
2 red onions, chopped
for the stuffing 2tbsp olive oil 3 red onions, chopped a few sage leaves, chopped a few thyme stalks, chopped 2 stalks of rosemary, chopped 100g merchant gourmet chestnuts, chopped 100g gluten-free bread, made into breadcrumbs 1tsp juniper berries, crushed 4tbsp cranberry sauce 500g gluten-free sausage meat (eg, heck)
2 garlic cloves, sliced
1 Heat the oven to 170C fan, gas 5. Make the stuffing: heat the oil in a large pan and cook the onions until soft. Add the herbs, chestnuts, breadcrumbs and juniper berries, and cook for a few minutes. Season, stir in the cranberry sauce, then cool and mix with the sausage meat. 2 Lay a sheet of clingfilm on the work surface and put the turkey breast on top. Lay another sheet on top and use a rolling pin to bash the meat to flatten it out slightly and make it even in thickness. Lay out a separate sheet of clingfilm and arrange the rashers of streaky bacon along it, slightly overlapping. Put the turkey breast on top. Lay the stuffing along the middle of the turkey breast. Using the clingfilm, roll the whole joint up with the streaky bacon. Remove the clingfilm and tie with kitchen string at intervals. 3 Transfer the joint to a roasting tin and roast for around 1 hour 30 minutes (18 minutes per 450g, plus 20 minutes). A meat thermometer should read 70C, or the juices will run clear. Allow to rest for at least 30 minutes before carving. Serve with gravy. Per serving: 521 calories, 27g fat (9g saturated), 21g carbohydrate
10 stems of chard or spinach, sliced 6tbsp breadcrumbs few stalks of fresh thyme, leaves removed 100g feta cheese, crumbled 50g pine nuts a bunch of basil, leaves only
1 Heat the oven to 180C fan, gas 6. Cut the squash in half lengthways. Scoop out the seeds and any stringy bits of flesh, then score in a criss-cross pattern. Brush with a little oil and roast for 30 minutes. 2 Meanwhile, heat the oil in a pan and cook the onion and garlic, stirring, for 10 minutes. Add the chard or spinach and the breadcrumbs, and cook for a further 5 minutes. Stir in the feta cheese and add the pine nuts and seasoning. 3 Remove the squash from the oven, and stuff the chard mixture into the cavities. Return to the oven for a further 10-15 minutes. Garnish with basil and serve with vegetables as a main, or with salad as part of a buffet. Per serving: 473 calories, 20g fat (5g saturated), 54g carbohydrate tip To freeze, stuff the squash, cool, then freeze. Thaw overnight in the fridge, then reheat at 180C fan, gas 6 for 20 minutes.
Try this Mix 2tbsp hot horseradish sauce into 150ml crème fraîche, stir through chopped chives, season and serve alongside the rib of beef
Roast rib of beef with red wine gravy If you’re looking for a new way to cook roast rib of beef, our recipe is perfect to serve on Christmas Day. Ready in 2 houRs seRves 6-8 easy/pRepaRe ahead 3-bone rib of beef, around 3kg 2 red onions, halved 300ml full-bodied red wine 500ml good-quality beef stock 1tsp cornflour, mixed with 1tsp water
1 Heat the oven to 200C fan, gas 7. Season the beef all over, transfer to a small roasting tin with the red onions and roast on high for 20 minutes, then a further 25 minutes per 1kg at 170C, gas 5. 2 Take out of the roasting tin, cover with foil and allow to rest for at least 30 minutes. Pour the roasting juices into a saucepan, skim off the fat and add the red wine and beef stock. Simmer until you have a rich gravy, thickening with a few drops of cornflour if necessary. Per serving: 359-323 calories, 13-12g fat (6-5.5g saturated), 5-4g carbohydrate tip Your gravy will only be as good as the quality of the beef and the stock you use. Most supermarkets now sell good fresh stocks and ambient ones in pouches, so it’s only a small splash out for a lot of pleasure!
woman&home passionate about food 45
✢ GREAT FOR VEGGIES
Squash, onion, mushroom and Brie pies These are intended for vegetarians but they’re popular with everyone. We used four pie dishes that serve two, but you could make individual pies using ramekins. ready in 1 hour 30 minutes serves 8 easy/prepare ahead/FreeZe 3 squash, peeled, deseeded and cut into large chunks 4 red onions, peeled and cut into wedges 10 sage leaves, chopped 5 thyme sprigs, leaves only, plus extra to garnish 4tbsp olive oil 800g flat mushrooms, quartered 300ml crème fraîche 350g Brie, cut into chunks 750g puff pastry plain flour, for dusting 2 eggs, lightly beaten 2tsp fennel seeds
46 woman&home PASSionATe ABouT Food
1 Heat the oven to 180C fan, gas 6. Put the squash in a large roasting tin with the onions and season. Stir in half the sage, thyme and olive oil. Roast for 25-30 minutes, stirring occasionally, until cooked and tender. 2 Put the mushrooms in a separate roasting tin. Season, and add the remaining herbs and olive oil. Roast for 10 minutes until cooked. 3 Stir the mushrooms and crème fraîche into the squash and set aside to cool. Spoon the mixture into the pie dishes and divide the Brie between the pies. 4 Roll out the pastry on a floured surface to half the thickness of a £1 coin. Cut strips of pastry and use to cover the rims
of the pie dishes, then brush with egg. Cut the remaining pastry into pieces just bigger than the dishes. Cover the pies with the pastry, then use a fork to seal the edges. 5 Glaze the pastry tops with egg then make a cut in the centre of each pie, to allow steam to escape while baking. Scatter with thyme leaves and fennel seeds. 6 Chill in the fridge for up to 24 hours, then bake on a baking tray for 25 minutes or until golden. Alternatively, freeze for up to 3 months, then bake from frozen at 180C fan, gas 6 for 50 minutes to 1 hour. Per serving: 867 calories, 57g fat (30g saturated), 59g carbohydrate
CHRISTMAS LUNCH
Try this It’s important that the filo doesn’t dry out, so keep it covered with a clean, damp tea towel in a warm kitchen
Wrapped salmon, spinach and peppers Prepare this up to a day in advance and chill, then just bake to serve. Tasty hot or cold with bought hollandaise. ready in 1 hour 10 minutes serves 10 easy/prepare ahead
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300g filo pastry 100g butter, melted 2 x 1kg salmon fillets zest and juice of 1 lemon 200g baby spinach leaves 1 garlic clove, crushed 2 x 290g jars roasted peppers, drained and quartered
1 Heat the oven to 180C fan, gas 6. Take a sheet of filo and brush with butter, then top with another sheet and brush with more butter. Fold the top down and the bottom up to make a rectangle (slightly smaller than the salmon), then bake on a lined baking tray for 5 minutes until slightly golden. Set the rest of the pastry to one side. 2 Put the salmon fillets on a lined baking tray. Season and sprinkle with the lemon zest and juice, then bake for 10 minutes. 3 Put the spinach into a bowl with garlic and 2tbsp water, then microwave for 3
minutes. Press the heated spinach through a sieve to squeeze out any juice. Season. 4 Cool the salmon for 15 minutes, using kitchen paper to soak up juices. Put a piece of salmon on top of the cooked filo, spread over the spinach, then top with the peppers and arrange the other salmon fillet on top. 5 Cut the rest of the filo into strips and brush with butter, then arrange on top of the salmon. Bake for 25 minutes until golden. Per serving: 600 calories, 39g fat (11g saturated), 18g carbohydrate
christMas lunch with Diana Henry
DiAnA henry’S
Smoked trout, eggs & keta with sour cream dressing “There’s no one who can’t cook. You don’t need any skills to feed youself, your friends and family well. What we mostly lack are ideas. You just need some inspiration to help you turn the ordinary – the building blocks of meals – into something special.”
ready in 30 minutes serves 6 easy For the salad 500g (1lb 2oz) baby potatoes 2 tbsp white wine vinegar 100ml (3½fl oz) fruity extra virgin olive oil salt and pepper 6 eggs 375g (13oz) smoked trout 60g (2¼oz) baby leaves (whatever you can find) fronds from about 12 sprigs of dill, torn 10g (¼oz) chives, halved 50g jar of keta (salmon roe) For the dressing 120g (4½fl oz) sour cream 1 tbsp double cream 2 tsp dijon mustard juice of ½ small lemon
1 Boil or steam the potatoes until just tender. Slice them and gently mix in a bowl with the vinegar, two-thirds of the olive oil and some seasoning. Leave to cool. Make the dressing by mixing all the ingredients together. Cook the eggs for seven minutes, run cold water over them to cool them a bit, then peel and halve. 2 Flake the trout and gently combine in a bowl with the rest of the olive oil, seasoning, the potatoes (with their dressing), leaves and herbs. Arrange on a platter – or in a broad shallow bowl – and add the eggs. Spoon the creamy dressing over the top (or serve it under the salad) and dot with little spoonfuls of the keta. Serve immediately.
diana henry’s simple (Mitchell Beazley, £25) Renowned for turning the everyday into something special, Diana Henry has, true to form, compiled a wonderful collection of recipes that you can rustle up with no fuss, but win hands down with in terms of flavour. From delicious veggies such as Cumin-roasted aubergines, chickpeas, walnuts and dates to amazing roasts such as Slow-cooked lamb with pomegranates and honey, these recipes will be favourites in no time.
48 woman&home paSSIonate aboUt FooD
extrACteD FroM simple By DiAnA henry. puBLiSheD By MitCheLL BeAzLey, £25, oCtopuSBookS.Co.uk. MAin photogrAph © LAurA eDwArDS 2016. other photogrpAh By ChriS terry
A beautiful-looking dish that takes very little effort. It makes a lovely weekend lunch or brunch, and is just as good at Christmas as in the spring.
“Using keta (salmon caviar) does make it pricey, but I love those little bursts of saltiness against the potatoes and eggs”
Christmas all wrapped up! The Bacofoil family will help you to a no-fuss, no-mess Christmas with their thoroughly British products, designed with care
E
ver had one of those rolls of foil that sticks and tears? so infuriating! here’s Bacofoil to the rescue with a fantastic range that’s sure to please, with a host of great tips and ideas to help you through the festive season.
JusT add Turkey! The Turkey Foil is every cook’s essential for Christmas, and wide enough for the biggest of turkeys. There’s also three metres of it. Make a tent of foil over the turkey that’s high enough for air to circulate underneath. This helps the turkey steam as well as roast, which prevents the breast meat drying out. and keep the foil to cover the turkey while it’s resting. a roast turkey can rest for up to an hour out of the oven and will still be hot. resting, to be a bit scientific about it (sorry!), enables the proteins to coagulate, making the bird easier to carve. This gives the time for the turkey to give up all those precious meat juices, essential for your perfect gravy.
in your oven so you can roast the parsnips too. and if you’re cooking for a crowd, roast potatoes can be cooked a few hours ahead then reheated just before serving. That lovely wide Turkey Foil is perfect for baking a ham. Wrap the ham in a tent, just as you would your turkey, with plenty of air to circulate, to steam and bake the ham. a baked ham, we think, has more flavour than one that’s been boiled, and if you’ve bought a big, 3-4kg ham, it’s always a problem to find a pan large enough to put it into! so baking in Turkey Foil solves the problem. add spices such as cinnamon, cloves or star anise with chunks of onion around the ham under its tent for added flavour.
WanT To save on The Washing up or shorT oF roasTing Tins? Why not try Bacofoil’s Turkey roasting Tray? it’s 100% recyclable and the perfect size for a large turkey or other roasting joint. and our top tip? as it’s foil, it’s much easier to pour off those delicious juices for the gravy. Just roasting a smaller crown? Bacofoil back to the rescue with The Turkey Crown roasting Tray. pop it in the recycling, no washing up required. While the turkey is resting, time to crank up the oven and get those roast potatoes in. We love to use Bacofoil’s The easy roasting Trays. a pack of two can sit side by side
WiN the entire Bacofoil turkey range, plus a £500 shopping voucher to buy everything you need to create the ultimate christmas dinner! enter at womanandhome.com/bacofoil
Just add… leftovers!
Bacofoil’s All Purpose Zipper Bags are a must for the christmas cook. Zip them up to seal in freshness for the fridge, freezer or if you’re just on the go. Best of all, they are reusable so just wash and carrying on using. Large or small, they offer a multitude of uses. B store your turkey leftovers in them ready for soups, curries and sandwiches. B When fridge space is tight, store your prepared Christmas veg in them. toss peeled parsnips in oil then seal a day ahead. B Make your gravy in advance then store in the Zipper bag in the freezer, ready to add those delicious turkey juices. B Leftover red cabbage? freeze it in the Zipper bag so it’s ready for your next roast. B Leftover ham will store well in the Zipper, too, for festive sandwiches. B too much cheese and no one around to eat it? pop it in the Zipper then freezer – it will be perfect for cooking with.
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promotional section feature head
must-have kitchen essentials
B Bacofoil The Turkey Foil, rrp £1.59 B Bacofoil The Turkey roasting Tray, rrp £1.99 B Bacofoil The Turkey Crown roasting Tray, rrp £1.99 B Bacofoil The easy roasting Trays, rrp 95p for 2 B Bacofoil all purpose Zipper Bags, rrp £1.99 for 15 Available from all good supermarkets
woman&home passionate about food 00
Delicious
desserts End your meal on a sweet note. From the rich and indulgent to the light and refreshing, there’s a pudding to please everyone
Festive favourites are also on the menu – a Christmas pud and an Italian-inspired trifle If you’re after something new, then why not wow guests with our spectacular cover star – the Red velvet and chocolate layer cake
photograph stuart west prop styling sue rowlands styling jane curran and sue rowlands cake stand Marks & spencer
Delicious Desserts
SWEET FIX… There are many ways to enjoy the sweet things in life without a traditional pud, but we have one of those too Celebration blueberry and limoncello trifle
Chocolate and passion fruit mousse
A sophisticated take on the classic dessert.
Who can resist this tempting pud?
Ready in 30 minutes seRves 16 easy/pRepaRe ahead
Ready in 30 minutes, plus chilling seRves 6 easy/pRepaRe ahead
500ml milk
3 passion fruit, halved
3tbsp custard powder
6tbsp passion fruit curd
200ml red fruit (eg raspberry) liqueur
3tbsp golden caster sugar
pinch of cinnamon
2tbsp sherry
350g jar stem ginger, drained
300g or 2 madeira cakes, sliced
150g golden caster sugar
150ml limoncello
juice of 1 orange
370g jar strawberry conserve
2 sachets of powdered gelatine
300g blueberries
1 litre pomegranate and apple glitter
600ml double cream
200g plain chocolate, broken into squares 100g unsalted butter 2tbsp brandy (optional) 4 eggs, separated giant chocolate stars (dr. Oetker) edible gold glitter
juice drink 200g 0% greek yogurt gold stardust (Waitrose)
50g icing sugar
1 Put the fruit liqueur into a pan with the cinnamon, stem ginger syrup, sugar and orange juice. Warm through. 2 Turn off the heat and stir in the gelatine until it’s dissolved. 3 Shake the pomegranate and apple glitter juice and stir it into the warmed syrup. Pour into a large jug to cool. 4 Chop up the stem ginger. Put 12 glasses onto a tray. Reserve some of the ginger and spoon the rest into the glasses. 5 Pour over the glitter juice and chill for several hours. 6 To serve, spoon the yogurt on top of the jelly, arrange the remaining pieces of stem ginger on top and sprinkle over the gold stardust edible lustre. Per serving: 211 calories, 0g fat, 45g carbohydrate
1 Warm the milk in the microwave for 3 minutes. Combine the custard powder, sugar and sherry in a bowl, to make a paste. Stir the milk into the paste; return to the jug. Microwave for 4-5 minutes, stopping and stirring until thick and smooth. 2 Arrange 1 cake in the base of a large glass bowl. Drizzle half the limoncello over the cake. Spoon half the jam over, scatter over half the berries, then add the custard. Whip the cream until peaking, then fold in the icing sugar. Spoon one third over the custard, reserving the rest. 3 Arrange another layer of sliced madeira cake over. Drizzle with rest of limoncello. Smooth over rest of the jam. Scatter on most of the berries, reserving a handful. Spoon large dollops of cream on top. 4 Microwave the liquid glucose for 30 seconds, brush over the berries and sprinkle with granulated sugar to frost. Use to decorate the trifle. Per serving: 421 calories, 24g fat (15g saturated), 44g carbohydrate
fruity glitter jellies Lustre is this year’s trend! So here’s how to make these refreshing low-calorie treats. You only need a handful of ingredients, and it’s easy to prepare ahead too. Ready in 15 minutes, plus chilling seRves 12 easy/pRepaRe ahead
tip Prepare the jellies up to 4 days ahead. Decorate with yogurt, stem ginger and gold stardust just before serving.
54 woman&home passionate about food
2tbsp liquid glucose 2tbsp granulated sugar
1 Remove the passion fruit seeds and sieve to extract the juice. Stir in the passion fruit curd to evenly combine. Spoon into the base of 6 small glasses. 2 Melt the chocolate, butter and brandy, if using, in a heatproof bowl set over a pan of gently simmering water. Stir to combine, remove from the heat and set aside to cool slightly. 3 Whisk the egg whites until they are softly peaking. 4 Stir the egg yolks into the melted chocolate until smooth and glossy. Fold in the whisked egg whites. Spoon this on top of the passion fruit in the glasses. Chill for at least 1 hour. 5 Top each mousse with a chocolate star and sprinkle over edible glitter. Per serving: 406 calories, 27g fat (15g saturated), 29g carbohydrate tip Use orange curd if you can’t find passion fruit curd (we used Thursday Cottage).
Fruity glitter jellies
woman&home passionate about food 55
Delicious Desserts
Try this We’ve added a splash of sherry to the custard, but Cointreau would work well too
celebration blueberry and limoncello trifle (recipe on page 54)
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✢ gluten free chocolate and passion fruit mousse (recipe on page 54)
woman&home passionate about food 57
Berry burst vanilla pavlova Makes enough for 2 meringue cases. ready in 1 hour 50 minutes, plus cooling serves 8 easy/prepare ahead 5 large egg whites 125g golden caster sugar 125g white caster sugar 1tbsp vanilla extract 2tsp cornflour 2tsp vinegar for the filling 100g blueberries 4tbsp sweet white dessert wine 2tbsp golden caster sugar 300ml carton double cream zest and juice of ½ orange 100g pomegranate seeds 200g raspberries 2 figs, quartered
✢ gluten free
Poached plums This winter warmer is simple yet satisfyingly comforting. ready in 25 minutes serves 4 easy/prepare ahead 85g caster sugar ½ cinnamon stick 300ml water juice of 1 orange 450g plums vanilla ice cream, to serve
58 woman&home PASSionAte ABout fooD
1 Put the sugar, cinnamon stick, water and orange juice in a saucepan and bring to simmer over a medium heat, stirring occasionally, until the sugar has dissolved and you have a syrup. 2 Add the plums and poach in the syrup for 15-18 minutes until soft. Discard the cinnamon stick. Serve hot or cold in serving bowls with vanilla ice cream. Per serving: 139 calories, 0g fat, 33g carbohydrate
1 Heat the oven to 130C fan, gas 2. Line 2 baking trays with baking parchment and draw a 20cm circle on each. Put the egg whites into a clean, grease-free bowl and whisk with an electric mixer until stiffly peaking. Tip the bowl – they are ready if they do not slide around. Continue to whisk, adding the sugar 1tbsp at a time. Combine the vanilla, cornflour and vinegar, stir until smooth then whisk in. 2 Spoon the mixture into a large piping bag with a large star nozzle. Pipe a 20cm circular base, pipe large swirls around the edge, then pipe a little swirl in-between each. Repeat to make a second meringue case. Bake for 1 hour 30 minutes until firm. Leave the meringues to cool in the turned-off oven with the door open. Store in an airtight tin until needed. 3 Put the blueberries into a pan with the wine and 1tbsp sugar. Cook for 3 minutes, to soften, remove the blueberries and set aside. Heat the syrup until reduced to 2tbsp. 4 Whip the cream with 1tbsp sugar until softly peaking. Stir in the orange zest and juice. Put the pavlova on a serving dish, carefully peeling away parchment paper. 5 Spoon the cream into the centre, then pile in the fruit. Drizzle over the syrup to serve. Per serving: 373 calories, 20g fat (13g saturated), 42g carbohydrate
Delicious Desserts
SWEET FIX… Meringue cases are perfect to make in advance and unfilled can be stored for up to one week
Try this
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Use whichever fruits are in season. Tropical fruits such as papaya and passion fruit would be delicious
✢ gluten free Berry burst vanilla pavlova
On the cover... This showstopping dessert tastes as good as it looks and can be made ahead to save time
red velvet and chocolate layer cake (recipe on page 62)
Delicious Desserts
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Try this This would be equally delicious with Tia Maria instead of Baileys and served with coffee or chocolate ice cream easy Baileys baked Alaska (recipe on page 62)
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Delicious Desserts
Red velvet and chocolate layer cake This makes a cake-meets-dessert moment, 4 layers of ultra-light sponge, sandwiched, then covered with cream cheese frosting and finished with a flourish. Divine! ready in around 1 hour 30 minutes serVes 10-14 easy/prepare ahead/freeze (sponges only) for the red velvet sponges 3 large eggs, separated 60g caster sugar 1tsp vanilla extract 1tsp red food colouring (best is Wilton christmas red from hobbycraft.co.uk) 12g cocoa powder 12g cornflour for the chocolate sponges 3 large eggs, separated 65g caster sugar 25g cocoa powder for the frosting and decoration 560g philadelphia cream cheese 200g butter, very soft 200g icing sugar, sifted 2tsp lemon juice 100g raspberries 50g pistachio nuts, finely chopped edible glitter you will need a set of Wilton easy layer loaf tins from lakeland (£14.99 for 4), oiled, then the bases and sides lined with parchment (use one piece for ease)
1 First make the red velvet sponges. Heat the oven to 160C fan, gas 4. With an electric whisk, whisk the egg yolks and sugar until pale and creamy. Add the vanilla and food colouring. Sift in the cocoa and cornflour and fold in gently. Whisk the egg whites until stiff; fold in a large spoonful to slacken, then fold in the remainder. Divide between 2 tins, level the surface. Bake for 20 minutes until well risen and springy. Leave to cool in the tin on a wire rack. 2 Now make the chocolate sponge. Whisk the egg yolks and sugar with an electric hand whisk until pale and thick. Sift over the cocoa and fold in. Whisk the egg whites until stiff and fold in as for the red velvet. Divide between the 2 remaining tins, level the surface and bake for 15 minutes until
62 woman&home pAssionAtE ABoUt food
risen and springy. Cool in the tins. 3 To make the frosting, put half the cream cheese in a bowl with the butter, icing sugar and lemon juice. Whisk with an electric whisk until combined, then add the rest of the cream cheese and whisk again. You can leave it in the fridge until you are ready to decorate. Put the chocolate sponge on your serving plate, add a layer of frosting then add 1 red velvet. Repeat until you have 4 layers, then cover the sides and top with the remaining frosting. Arrange the raspberries on top, scatter over the pistachios, then the glitter. It will keep in the fridge for up to 24 hours. Per serving: 516-370 calories, 35-25g fat (20-15g saturated), 36-26g carbohydrate
Easy Baileys baked Alaska Everyone gets one to themselves, so there are no arguments! ready in 20 minutes, plus chilling serVes 6 easy/prepare ahead
Upside down lemon and cranberry cheesecake The lemon and cranberry flavours complement each other perfectly here. ready in 45 minutes, plus oVernight chilling serVes 10 easy/prepare ahead for the biscuit layer 175g digestive biscuits 90g olive oil spread for the fruity layer 150g cranberries 100g golden caster sugar 100g raspberries 6tbsp blackcurrant curd for the cheesecake finely grated zest and juice of 2 lemons 500g tub mascarpone 300g can condensed milk 1tbsp vanilla extract 12g sachet powdered gelatine edible gold stars, to decorate you will need an 18cm round spring-clip tin, greased and lined
1 large sponge flan 6tbsp Baileys irish cream 500ml tub Baileys ice cream 4 egg whites 250g golden icing sugar 6 chocolate truffles you will need a 7.5cm cutter, and a piping bag fitted with an open star nozzle
1 Stamp out 6 rounds of sponge from the flan with the cutter and put on a parchmentlined baking tray. 2 Drizzle 1tbsp of Baileys over each one and top with a scoop of ice cream in the centre. Put into the freezer. 3 Whisk the egg whites until stiffly peaking, then gradually whisk in the sugar, 1tbsp at a time. 4 Spoon the meringue into the piping bag. Swirl on the meringue to cover the ice cream. Return to the freezer until ready to serve. 5 To serve, heat oven to 200C fan, gas 7. Bake the Alaskas for 3 minutes, until the meringue is turning golden, and add a chocolate truffle to each. Per serving: 538 calories, 17g fat (11g saturated), 81g carbohydrate
1 Crush biscuits in a plastic bag with a rolling pin. Melt the spread, tip in the biscuits to combine and press into the prepared tin. Chill. 2 Put the cranberries in a pan with the sugar and 2tbsp water. Heat very gently, to dissolve the sugar, then increase the heat and cook for 5 minutes, until the cranberries pop. Tip into a bowl and add the raspberries and 4tbsp blackcurrant curd. Cool, then spoon two-thirds of the mixture on the biscuit base. 3 Combine the lemon zest, mascarpone, condensed milk and vanilla with an electric mixer until smooth. Pour the lemon juice in another bowl, add the gelatine and microwave for 30 seconds. Stir to dissolve. Spoon 2tbsp of the mascarpone mixture into the gelatine and beat together. 4 Repeat this 3 times, then stir into the large bowl of mascarpone. Tip this on top of the fruit and smooth over. Pop in the freezer to firm up overnight. Transfer to the fridge for several hours. 5 Upturn the cheesecake onto a cake stand. Top with the reserved fruits and curd and sprinkle on the stars. Per serving: 509 calories, 34g fat (20g saturated), 43g carbohydrate
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SWEET FIX.... A fruit-topped cheesecake could be an alternative to pud, or be a fabulously zesty dessert on Boxing Day
upside down lemon and cranberry cheesecake
Fruity mulled wine mincemeat tart (recipe on page 66)
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Delicious Desserts
chocolate and mint parfait (recipe on page 66)
woman&home passionate about food 65
Delicious Desserts
Fruity mulled wine mincemeat tart
Chocolate and mint parfait
pinch of salt
Move over mince pies – impress your guests with this.
This can be made days in advance – just take it out of the freezer 30 minutes before serving. If you don’t have a loaf tin, use a similar size cake tin or pudding basin.
250ml guinness
ready in 45 minutes, plus cooling serves 8 easy/prepare ahead 200g dried vine fruits 200g dried cranberries
ready in 30 minutes serves 10-12 easy/prepare ahead/Freeze
60g unsalted butter 100g light muscovado sugar
250g dark mint chocolate
1tsp ground cinnamon
50g unsalted butter, at room temperature 4 egg yolks 300ml whipping or double cream 3tbsp brandy 150g after eight mints, chopped you will need a 450g loaf tin, lined with clingfilm
1tsp ground mixed spice finely grated zest and juice of 1 lemon 100ml mulled wine 150g blackberries, blackcurrants and redcurrants from a bag of frozen summer fruits 320g pack ready-rolled shortcrust pastry for the poached pears 300ml mulled wine 25g golden caster sugar 2 ripe pears, peeled, cored and cut into 8 to decorate 8 pecan halves edible gold leaf (optional) you will need a 35.5 x 12cm tart tin, greased
1 Put the dried fruits, cranberries, butter, sugar, cinnamon, spice, zest and juice in a pan. Heat until the butter melts. Add the mulled wine and frozen berries and cook for 5 minutes. Cool and cover. 2 For the poached pears, pour the mulled wine into a pan with the sugar and pears. Heat for 10 minutes until the pears are softened. Cool, cover and chill. 3 Heat the oven to 180C fan, gas 6. Roll out the pastry and use to line the tart tin, gently pressing well into edges. Chill for 10 minutes, then trim off the excess. Line with parchment and baking beans; bake for 10 minutes. Remove the paper and beans and cook for 10 more minutes, until the pastry case is crisp. Spoon in the mincemeat. 4 Remove the pears from the pan and boil the mulled wine for 5 minutes until syrupy. Arrange the pears on top of the mincemeat. Brush the syrup over the fruit. Decorate with the pecans and a little gold leaf. Serve cold, or warm in a low oven for 15 minutes, if you prefer. Per serving: 548 calories, 19g fat (9g saturated), 78g carbohydrate
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1 Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Stir to combine and set aside to cool slightly. 2 Whisk together the butter and egg yolks until creamy, then whisk in the melted chocolate. 3 In a separate bowl, whip the cream into soft peaks and stir in the brandy. Gently fold in the chocolate mixture and After Eights. Spoon into the loaf tin and freeze for at least 4 hours. 4 Heat up a bought or homemade chocolate sauce to pour as you serve. Per serving: 390-326 calories, 29-24g fat (17-14g saturated), 26-22g carbohydrate
Traditional round Christmas pudding Last but not least, the ultimate pud. ready in 30 minutes, plus 5 hours steaming serves 10-12 easy/prepare ahead 1kg pack dried mixed fruit 250g dark muscovado sugar 1 cooking apple, cored, peeled and grated 75g plain flour 200g fresh white breadcrumbs 200g pack suet 1½tbsp ground mixed spice pinch of bicarbonate of soda
2 eggs icing sugar, for dusting you will need a 15cm ball-shaped mould or a 1.75 litre pudding basin, well buttered holly for decoration and star sparkler (optional)
1 Mix together the dried fruits, sugar, apple, flour, breadcrumbs, suet, spices, bicarbonate of soda and salt. Beat the eggs and Guinness together and pour over the fruit mixture. Stir well and spoon into the mould or basin. If using the ball mould, rest the bottom section in the base and fill both halves, then turn the other half (the one with the steam hole in it) on top of the bottom half and fasten using the wire clip. If using a basin, cover the pudding with a double layer of baking parchment with a pleat in it, securing it with string. 2 Put the pudding in a large pan. If it is in a basin, place on a trivet so its base is not touching the bottom of the pan. Pour boiling water around the pudding to come about halfway up the bottom half of the mould or halfway up the basin and cover the pan with a lid. Bring to the boil, then reduce the heat and simmer for 4-5 hours. Check regularly to ensure that there’s enough water in the pan. 3 Remove the pudding from the pan and leave to cool. If using the ball mould, remove the pudding from the tin while it’s still warm and wrap it in baking parchment and then foil. If using a basin, it may be left sealed as it is, unless the paper is very wet, in which case re-cover it. When cold, store the pudding in the fridge or freezer for up to six weeks. If frozen, allow the pudding to defrost before reheating. Per serving: 580-483 calories, 6-5g fat (2.5-2g saturated), 121-100g carbohydrate to reheat Steam the pudding, as it helps the rich colour to develop, for 1 hour to 1 hour 30 minutes. Remove from heat and leave to rest for 10-15 minutes, then turn it out onto a plate. Decorate it with holly and dust over a little icing sugar. If you like, add a star sparkler and light at the table.
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Try this Serve with whipped cream laced with brandy, custard or brandy butter
traditional round christmas pudding
desserts with Marcus Wareing
mARCuS WAReing’S
Prune and Armagnac tart ready in 2 hours, plus 5 days soaking and 30 minutes chilling serves 8-10 easy/prepare ahead for the prunes 400ml armagnac 125g caster sugar peeled zest of ½ lemon peeled zest of ½ orange pinch of ground cinnamon 1 tea bag
“When I am asked by our restaurant guests about cooking at home and how to make certain dishes, I always give them the same advice: start with great ingredients. This doesn’t mean the most expensive ingredients; it just means produce that is in season, ripe and – where it needs to be – fresh.”
400g dried ready-to-eat prunes for the pastry 175g plain flour, plus extra for rolling pinch of sea salt 115g cold butter, diced 50g caster sugar 1 whole egg, beaten 1 egg yolk for the frangipane 150g caster sugar 150g soft butter 3 eggs pinch of sea salt 185g ground almonds to serve vanilla custard (optional)
1 To prepare the prunes, put 250ml water, the Armagnac, sugar, lemon and orange zests, cinnamon and tea bag in a pan and bring to the boil. Put the prunes in a large bowl. Remove the tea bag from the pan and pour the liquid over the prunes into the bowl. Cover and store in a cool place for 5 days, turning the prunes every so often. 2 For the pastry, rub together the flour, salt and
cold butter until you have a breadcrumb-like texture. Stir in the sugar and gradually add the whole egg to form a soft, pliable dough. Wrap in clingfilm and chill for 30 minutes. 3 Roll the pastry on a lightly floured surface and use it to line a 23cm loose-bottomed tart tin, leaving a little excess pastry to hang over the edges. Return to the fridge for 20 minutes. 4 Preheat the oven to 220C/200C fan/gas 7. Line the pastry case with baking parchment and fill with baking beans. Sit on a baking sheet and bake for 5 minutes. Reduce the oven temperature to 180C/160C fan/gas 4 and bake the tart case for a further 15 minutes, until it starts to turn golden and become firm. Remove the baking beans and parchment, brush with the egg yolk and return to the oven for a further 5 minutes, until evenly golden. Remove and allow to cool slightly. When cool enough to handle, trim away the excess pastry with a sharp knife. 5 To make the frangipane, beat together the sugar and butter until light and creamy. Add the eggs one at a time, beating well after each addition. Finally mix in the pinch of sea salt and the almonds. 6 Drain the prunes from the soaking liquid and reserve about 100ml and about 18 prunes. Blitz the remaining prunes in a blender or food processor until you have a smooth purée. 7 Spread the purée on the bottom of the pastry case followed by the frangipane, then arrange the whole prunes on top. Bake for 40-45 minutes, until deep golden and the frangipane has just set in the centre. Cool for at least 15 minutes before brushing with the remaining soaking liquid and serve with vanilla custard, if you like.
marcus Wareing’s MARCUS AT HOME (harpercollins, £20) in this book, Marcus is in his home kitchen, sharing his own tried-and-tested family recipes. accessible but inspiring, this is home cooking of the highest quality. from mid-week meals such as braised chicken legs with puy lentils and tomato, to dinner party recipes to impress such as braised oxtail ravioli, this book gives ideas for all occasions. there’s even a baking section with an amazing Wild garlic and rye bread recipe.
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extRaCted fRoM MARCUS AT HOME bY MaRCus WaReinG. pubLisHed bY HaRpeRCoLLins, £20. pHotoGRapHs © JonatHan GReGson 2016
If you are looking for a festive dessert, this is the one to try. The combination of prunes in Armagnac baked into a rich, buttery almond frangipane is delicious.
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“the combination of prunes soaked in armagnac baked into a rich, buttery almond frangipane on top of crisp, sweet pastry is simply delicious” woman&home passionate about food 00
party!
Let’s
Crack open the Champagne and get your party in full swing with our selection of fabulous food to feed a crowd
We have big bowls that are perfect for a buffet or dainty canapés to serve with drinks Need an impressive centrepiece? Try our Cranberry and port gammon or Scandi-style salmon with pickles
photograph stuart west prop styling sue rowlands styling jane curran and sue rowlands
Let’s party
Buffet party Delicious ideas for the ultimate Christmas get-together
Cranberry and port gammon
Cranberry and port gammon A gammon is a great thing to prepare at Christmas, with plenty of leftovers. Ready in 4 houRs 30 minutes seRves 10 easy/pRepaRe ahead 3.5kg unsmoked gammon 1 carrot, roughly chopped 1 celery stick, roughly chopped 1 onion, peeled and quartered 2 bay leaves 150ml port for the glaze 100ml port 150g cranberries 2tbsp light muscovado sugar
1 Tie extra string around the gammon, so that it keeps its shape while cooking. Put it into a large pan, add the carrot, celery, onion, bay leaves and port, then top up with cold water until covered. Bring to the boil (about 15 minutes), then cover and simmer as gently as possible for 55 minutes per 1kg (about 3 hours 30 minutes). 2 To make the glaze, gently heat the port, cranberries and sugar until it becomes a thick sauce, and set aside. 3 Remove the large pan from the heat. Lift the ham out of it and put into a roasting tin or put on to a heavy baking tray (keep the cooking water and vegetables for soup, if you like). Cool for 10 minutes or until cool enough to handle. 4 Heat the oven to 180C fan, gas 6. Use a sharp knife to cut away the string and the skin of the ham, peeling it off to leave a thin layer of fat. Score a diamond pattern in the fat, then spread a third of the cranberry sauce over the top as a glaze. 5 Put the gammon in the oven and cook for 20-30 minutes, to get a little extra colour on it. Keep an eye on the gammon as you don’t want it to burn. 6 Transfer the ham to a warmed serving platter. Cover with foil and leave it in a warm place for about 10 minutes before carving. Or chill for up to 2 days before serving cold alongside the remaining cranberry sauce. Per 100g serving: 203 calories, 8g fat (2.5g saturated), 8g carbohydrate
✢ great for veggies
Spelt tabbouleh
3tbsp freshly chopped mint
A great get-ahead salad that won’t wilt, making it perfect for a buffet.
1tbsp freshly chopped dill 75g toasted walnuts 75g dried cranberries
Ready in 30 minutes seRves 8 easy/pRepaRe ahead 250g spelt 1 vegetable stock cube 3tbsp olive oil juice of 1 lemon 300g mixed red and yellow tomatoes, halved ½ cucumber, diced 3tbsp freshly chopped parsley
1 Rinse the spelt, put in a pan with the stock cube and cover with cold water. Bring to the boil and simmer for 20 minutes. Drain, rinse with cold water, then tip into a large bowl, season and stir through the oil and lemon juice. 2 Stir in the halved tomatoes, cucumber, herbs, walnuts and cranberries. Chill until needed, for up to 1 day. Per serving: 259 calories, 11.5g fat (1.5g saturated), 33g carbohydrate
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Scandi-style salmon with pickles This is a great way to serve a side of salmon, either hot or cold. ready in 1 hour, plus pickling serves 10 easy/prepare ahead 3 sprigs of dill, plus extra to garnish 1kg side of salmon 75ml vermouth juice of ½ lemon 2tbsp capers, rinsed for the pickles 1 cucumber 2 cooked beetroot, diced 80g caster sugar 100ml cider vinegar
1 Heat the oven to 180C fan, gas 6. Line a roasting tin with foil and scatter over the dill. Lay the salmon on the dill, skin-side down. Season well, then pour over the vermouth and lemon juice. 2 Roast up to 1 day in advance (if serving cold), for 30 minutes, until the fish is tender and flaking. Cool and chill. 3 For the pickles, dice the cucumber and put into a bowl. Sprinkle with 1tsp salt, toss and set aside for 15 minutes. Rinse off the salt. Put the cucumber and beetroot in 2 bowls. Sprinkle each with 40g sugar and 50ml cider vinegar. Chill for at least 2 hours to pickle. 4 Serve the salmon hot or cold topped with the drained pickles, capers and dill. Per serving: 271 calories, 15g fat (3g saturated), 10g carbohydrate
Try this Serve the beetroot and cucumber pickle with slices of smoked salmon and watercress as a starter scandi-style salmon with pickles
Watermelon, cured ham and feta sticks It’s worth making lots of these retro-style, bite-size canapés – they’ll be popular! Ready in 15 minutes makes 28 easy/pRepaRe ahead 350g fresh watermelon 14 slices of serrano ham 200g feta cheese
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fresh mint leaves
1 Chop the watermelon into chunks, drain well and set aside. Cut the ham slices in half and roll up, then chop the feta cheese into 28 cubes. 2 Assemble by threading the melon, ham and feta onto mini skewers, interspersed with mint leaves, and season with black pepper. Make these up to 3 hours in advance and keep chilled before serving. Per stick: 33 calories, 2g fat (1g saturated), 1g carbohydrate
mORe ideas Top bite-sized pieces of toast with goats’ cheese, artichokes and pesto. Wrap serrano ham around slices of ripe pear and secure with a cocktail stick. Mix fresh white crabmeat with chopped red chilli, lime zest and juice, and fresh coriander, pile onto mini Thai crackers and serve.
✢ gluten free
Bang bang chicken with rice noodles A blast from the past that seems to have been forgotten so we’ve reinvented it! Ready in 1 houR 15 minutes, plus cooling seRves 8-12 easy/pRepaRe ahead 1kg skinless chicken breast fillets 500ml chicken stock 5cm fresh root ginger, peeled and sliced 1 lemongrass stalk, bashed and chopped 2 bunches of spring onions, finely chopped 3 carrots, julienned 1 cucumber, peeled, deseeded and julienned ½ pineapple, peeled, cored and finely chopped
200g rice noodles, cooked and chilled crispy shallots, fresh coriander and lime
wedges, to serve for the peanut sauce a little oil, for frying 4 garlic cloves, crushed 2 medium red chillies, finely chopped 75g palm sugar (or use soft brown) 250ml coconut milk 2tbsp tamarind paste 2tsp toasted sesame oil 250g crunchy peanut butter
1 Cook the chicken until tender in the stock (add extra water to cover),
ginger and lemongrass. Cool then slice. 2 To make the peanut sauce, fry the garlic for 2 minutes, add the chillies, sugar and coconut milk, and cook gently until the sugar has dissolved. Add the remaining sauce ingredients then set aside to cool. 3 To assemble, mix the spring onions, carrots, cucumber, pineapple and noodles. Top with the chicken, spoon over the sauce and garnish with crispy shallots and chopped fresh coriander. Serve with lime wedges. Per serving: 531-354 calories, 25-17g fat (8-5g saturated), 30-20g carbohydrate
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Crispy fried nuggets of miso halibut These Asian-style fried fish nuggets can also be made with cod or hake. ready in 30 minutes, plus chilling serves 4 easy/prepare ahead
500g (uK-farmed atlantic) halibut fillets, cut into large pieces zest of 1 lime and 1tbsp lime juice 150g fresh mayonnaise sunflower oil, for frying 30g rice flour 30g self-raising flour ½-1tsp chilli powder ¼tsp chinese 5-spice powder
5tbsp white miso paste 1 garlic clove, crushed 1tsp grated root ginger 3tbsp Japanese mirin
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1tsp maple syrup
1 Mix the miso paste, garlic, ginger, 2tbsp of the mirin and the maple syrup until smooth. Coat the halibut with the mixture and chill for 20 minutes or overnight.
2 Mix the rest of the mirin and half the lime zest and juice with the mayonnaise. Set aside. 3 Half-fill a large pan with the oil, and heat to 180C. Mix the rice and self-raising flours with the remaining lime zest and juice, chilli powder and Chinese 5-spice in a bowl. Toss the fish pieces in it, one at a time, then fry in batches for 2-3 minutes, until golden. Serve with the mayonnaise. Per serving: 511 calories, 36g fat (3g saturated), 16g carbohydrate
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Courgette fritti with lemon mayonnaise Once you’ve got your batter made, you can fry almost any type of vegetable. ready in 10 minutes serves 6 easy 2 courgettes 350ml sunflower oil, to fry 150g pack tempura batter mix lemon mayonnaise mixed with shredded basil, to serve
1 Thinly slice the courgettes lengthways and set aside. Gently heat the sunflower oil in a deep pan until hot. Make up the tempura batter mix according to the pack instructions. Add the courgettes and carefully dip into the hot oil. 2 Fry for 2-3 minutes until puffed and lightly golden. Serve straight away while hot, drizzled with the lemon mayonnaise mixed with shredded basil. Per serving: 192 calories, 12g fat (1.5g saturated), 19g carbohydrate
Fried chicken salad platter
Fried chicken salad platter For fans of takeaway fried chicken, but ours is much healthier – and tastier! ready in 50 minutes, plus marinating serves 8 or 4 as a main meal easy/prepare ahead
¾tsp each dijon mustard and honey
8 chicken pieces with skin on (thighs, drumsticks and part-boned breasts, halved) 2 x 284ml cartons buttermilk 50g self-raising flour 50g rice flour 2tsp garlic salt 1¼tsp ground white pepper 1½tbsp sweet smoked paprika a good pinch of chilli flakes 1½tsp chinese five-spice powder 1tsp dried oregano 1tsp dried thyme 500g baby vine tomatoes 1tbsp oil ½tbsp cider vinegar
1 Mix the chicken with most of the buttermilk – hold back 75ml. Chill for 3 hours or overnight. Heat the oven to 200C fan, gas 7. 2 Mix the flours, garlic salt, pepper, spices and herbs together. Take the chicken out of the buttermilk, pat dry and toss in the spice mix. Put on a baking tray and bake for 40-45 minutes. Toss the tomatoes in oil. Roast for the last 5 minutes of cooking time. 3 Mix the vinegar, mustard and honey with the reserved buttermilk; season. Spread the salad leaves in a dish, top with chicken and tomatoes, and drizzle over the dressing. Per serving: 500-250 calories, 13-6.5g fat (3-1.5g saturated), 30-15g carbohydrate
3 little gem lettuces, torn a handful of watercress leaves
courgette fritti with lemon mayonnaise
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Try this Topside of beef needs to be eaten rare or just over, or it will be tough. Leftovers are great for roast beef sandwiches too
Rare Asian-style beef with chilli salad and dipping sauce A great way to serve beef – and just a little will go a long way.
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Ready in 1 houR 15 minutes, plus cooling seRves 8-12 easy/pRepaRe ahead a little oil 1.2kg piece of beef topside 2tbsp sichuan pepper for the dipping sauce 2tbsp soy sauce juice of 1 lime ¼tsp sichuan pepper
1tbsp palm sugar 2tbsp rice vinegar
for the salad 2 red chillies, sliced lengthways 5tbsp chopped fresh coriander 10 spring onions, sliced on the diagonal 2 carrots, julienned 2tbsp rice vinegar 1tbsp sesame oil
1 Heat the oven to 180C fan, gas 6. Rub a little oil all over the beef then press in the
Sichuan pepper. Roast for 50 minutes then check. It should be rare but not raw in the middle, so the internal temperature, when checked with a meat thermometer, should be 60C – it will cook further on resting. Leave it to cool completely. 2 Mix the ingredients together for both the dipping sauce and the salad. When ready to serve, thinly slice the beef and arrange on a board or platter. Per serving: 204-136 calories, 6-4g fat (2-1g saturated), 2.4-1.5g carbohydrate
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SPICE IT UP… Welcome your guests with the scent of warming spices – we’ve a choice of easy or prep-ahead sharing dishes
✢ gluten free Mexican meatballs (recipe page 82)
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let’s party
indian spiced king prawns (recipe page 82)
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Mexican meatballs One of our favourite sharing dishes, it’s great served with the usual dips. ready in 1 hour, plus chilling serves 10 or 5 as a generous main meal easy/prepare ahead
SHARING FOOD… Great for parties, but remember to keep it simple. You can always top up with some ready-made canapés from the supermarket
2 small onions, finely chopped 1tsp chilli powder 1kg beef mince 1tbsp oil 4 garlic cloves, crushed
Indian spiced king prawns
1tbsp chopped dried ancho chillies
This is such a simple way to jazz up some prawns – so easy, and delicious!
(or use 1tsp sweet smoked paprika) 2½tsp coriander seeds, crushed 1¼tsp fennel seeds, crushed ½tsp allspice powder 1 cinnamon stick 300g tomato passata 500ml beef stock a good squeeze of lime juice a large handful of coriander leaves, chopped soured cream, guacamole and tortilla chips, to serve
1 Mix half the onions and a pinch of the chilli powder with the beef mince, then season well. Shape into 25 meatballs and put on a large plate or tray in the fridge to firm up for at least 20 minutes. 2 Heat the oil in a heavy-based pan over a medium heat. Brown the meatballs in batches, then set aside. Add the leftover onion and cook for 3 minutes or until golden. Add the garlic and cook for a further minute, then add the spices and the leftover chilli powder. Mix well, then pour in the passata and stock, and bring it up to the boil. 3 Simmer for 15 minutes, then add the meatballs. Bring back to the boil and carefully mix. Cover and leave to simmer for 20-25 minutes or until cooked through. Season well, add more chilli, if you like, and stir in the lime juice and coriander leaves. Serve hot with soured cream, guacamole and tortilla chips. Per serving: 500-250 calories, 36-18g fat (14-7g saturated), 5-2.5g carbohydrate
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ready in 10 minutes, plus marinating serves 12 easy/prepare ahead 350g raw jumbo peeled king prawns (if frozen, let them defrost thoroughly) 80g pouch rogan josh curry paste 1tbsp sunflower oil 4tbsp mango chutney and chopped fresh coriander, to serve
1 Coat the prawns well in the curry paste and leave in the fridge to marinate for at least 2 hours. 2 Heat the oil in a large frying pan and fry the marinated prawns for 2-3 minutes on each side, until crisp and golden. Serve with the mango chutney and scatter over the fresh coriander. Per serving: 58 calories, 2.5g fat (0.5g saturated), 3g carbohydrate
Try this Make a raita to serve with the prawns. Mix 250ml natural yogurt with ½ grated, squeezed cucumber and freshly chopped mint
Beetroot and goats’ cheese crostini The goats’ cheese can be replaced with cream cheese mixed with a little horseradish sauce if you prefer. ready in 25 minutes makes 20 easy 2 mini frozen baguettes a little oil 200g soft goats’ cheese 200g sweet cooked beetroot orange zest and fresh thyme, to scatter
Cook the baguettes according to the pack instructions, then allow to cool. Slice each one into 10, drizzle with a little oil and return to the oven for 5-6 minutes until crisp. Spread over the goats’ cheese and top with the beetroot, cut into chunks. To serve, scatter with orange zest and fresh thyme. Per crostini: 94 calories, 3g fat (2g saturated), 12g carbohydrate other topping ideas For crostini Top with slices of salami and thinly sliced fennel, dressed with a little lemon juice. Spread crostini with whipped cream cheese, top with sliced figs, Parma ham and a drizzle of honey. Top with strips of roasted pepper and a marinated silver anchovy. Top crostini with ricotta cheese and garlic fried chestnut mushroom slices.
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Beetroot and goats’ cheese crostini
Drinks
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Give a touch of glam to your celebration with these fun festive cocktails and tasty canapés
Bloody Mary, White gazpacho and Guacamole soup shots (recipes page 86)
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Iced whisky mac
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Put ice in a tumbler, pour over 50ml scotch whisky and 25ml stone’s Original Green Ginger Wine; stir. top with soda and add a slice of orange.
✢ gluten free sashimi to share (recipe page 86)
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Bloody Mary soup shot
185g smoked salmon
ready in 10 minutes makes 8 easy/prepare ahead
2 avocados, thinly sliced
Whizz 150g chopped tomatoes, a chopped celery stick, a pinch each of cayenne pepper, sweet smoked paprika and caster sugar, 1tsp each horseradish and Worcestershire sauce, a squeeze of lemon and 75ml vodka in a blender. Serve each with celery dunked in paprika, sea salt and pepper.
White gazpacho soup shot ready in 20 minutes makes 6 easy/prepare ahead
Whizz 50g blanched almonds, 25g breadcrumbs and 1 chopped garlic clove in a blender. Add ½ cucumber, peeled and chopped, a handful of white grapes, 3tbsp sherry vinegar and 100ml olive oil; whizz. Add 100ml water. Serve each with a drizzle of oil, grapes and toasted flaked almonds.
Guacamole soup shot ready in 10 minutes makes 8 easy/prepare ahead
Peel and dice 1 avocado and put into a blender with the juice of 1 lime, 1 chopped spring onion, a large handful of coriander and a pinch of chilli powder. Whizz until smooth and add 100ml buttermilk and 110ml water. Serve each with a slice of cherry tomato and a sprig of coriander.
Sashimi to share Rather than make individual sashimi, this makes a brilliant starter or snack. ready in 45 minutes, plus chilling serves 8 easy/prepare ahead 250g sushi rice 6tbsp rice wine vinegar 2tbsp caster sugar ½tsp salt
86 woman&home PAssionAte ABout food
1 lime 1tbsp each black and white sesame seeds pickled ginger, soy sauce and wasabi, to serve you will need a 1kg loaf tin, double-lined with clingfilm
1 Put the rice in a deep saucepan and cover with 500ml cold water, bring to the boil and reduce to a slow simmer. Cover with a lid and cook for 10 minutes. Remove from the heat and set aside; after sitting for 10 minutes the rice should be cooked. Spoon into a large bowl. 2 Mix the rice wine vinegar, sugar and salt together until dissolved. Pour over the rice and gently mix, then transfer to a tray lined with clingfilm and spread out. Allow to cool. Spoon half the rice over the base of the loaf tin, even it out and push it into the corners – hands are easiest for this! Top with half the salmon, the avocado slices, a squeeze of lime, then the remaining salmon and rice. Cover with clingfilm and weigh down evenly with tin cans. Chill in the fridge for at least 6 hours (or make it the day before). 3 Turn out onto a plate. Mix together the seeds and push into the surface; they will stick happily. Slice into 1cm pieces to serve (a serrated knife is best), alongside pickled ginger, soy sauce and wasabi. Per serving: 195 calories, 12g fat (2.5g saturated), 13g carbohydrate
hard cheese Montgomery Cheddar is unpasteurised, which contributes to its earthy, rich flavour. The milk is from their herd in Somerset, and Montgomery is one of the last few truly traditional Cheddars made today. Ossau-Iraty is made from unpasteurised sheep’s milk in the Basque region of the French Pyrenees. It’s a nutty, delicate semi-hard cheese. If your memories of Gouda hark back to the rubbery, orange cheese of 70s diets, forget them and try an Aged Gouda, which is a three-year-old unpasteurised cheese with nutty, complex flavours. You may also like Sainsbury’s Welsh Slate Cavern Aged Cheddar from their Taste the Difference range. It’s a rich, creamy cheese with a moderately strong flavour. The “Cavern” is a former slate mine in Wales where the cheese is matured. sOFt and Washed rind cheese Our top pick from the British soft cheeses is award-winning Tunworth, handmade by Stacey Hedges in Hampshire. It’s often called a “British Camembert” but it’s a star in its own right – soft, creamy, nutty, with a fine, wrinkled rind. The Champagne region of France produces Langres, a soft cheese with a distinctive dip in the top where the cheesemakers pour their local fizz or Marc de Champagne, a grappatype liqueur with a big kick! It has a strong aroma with a spicy tang. You may also like Brillat-Savarin, named after the famous gourmand, which is very rich and creamy, or Vacherin Mont d’Or – it’s soft, creamy and full-flavoured, and traditionally served with a spoon rather than a knife!
Festive cheeseboard The top-selling cheeses at Christmas are Stilton, Cheddar and Brie, but why not break the mould a little this year? Blue cheese There’s a blue to suit all tastes. Rich and creamy Colston Bassett Stilton has won more awards than you can shake a stick at! And the dairy has been run by just four cheesemakers in the past 100 years. The same dairy makes Shropshire Blue, which is milder with a luscious, creamy taste. Over in France, Fourme d’Ambert from the Auvergne region, is a milder blue cheese, with a soft, creamy texture. You could also try Gorgonzola or lighter Dolcelatte.
gOats’ cheese Bosworth Leaf goats’ cheese is made in Staffordshire and has a distinctive lemon flavour, not too strong, not too mild. It’s wrapped in a chestnut leaf, which looks pretty on the cheeseboard. The Castilla y León region of Spain makes Monte Enebro. It can be aged for up to three months and as it ages, it develops a strong bite, with a rich and creamy texture. If you like your goats’ cheese with a stronger kick, you could try Ragstone, made in Herefordshire, which is aged for longer so has more depth of flavour, or the Crottin de Chavignol from Sancerre. This little cheese is excellent grilled to top salads or a crusty baguette.
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FOR CHEESE LOVERS… Treat your guests to some different cheeses on your board this year, as well as the classics
Water biscuits Perfect with cheese, these will keep for up to 3 days in an airtight container.
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Ready in 30 minutes makes aRound 16 easy/pRepaRe ahead 200g plain flour 1tsp baking powder 50g butter sea salt
Put all the ingredients except the salt into a food processor and whizz. Add a little water so that it forms a dough – 2-3tbsp. Roll out thinly and cut out shapes. Heat the oven to 180C fan, gas 6. Brush with a little water, sprinkle over sea salt and bake on a greased baking tray for 15-20 minutes until golden. Per biscuit: 70 calories, 3g fat (2g saturated), 10g carbohydrate
Clockwise from top right: montgomery cheddar, langres, Bosworth leaf, monte enebro, Fourme d’ambert, tunworth, colston Bassett, aged gouda
Try this the gougère mixture freezes well, unbaked. Pipe the mixture onto a baking tray and freeze; once frozen they can be transferred to a plastic freezer container. Bake them directly from the freezer for an extra ten minutes.
Cheesy gougères Warm cheese choux-pastry buns. Ready in 1 houR makes 30 easy/pRepaRe ahead/fReeze 60g butter 125g plain flour, sifted 3 eggs 200g Gruyère or extra mature Cheddar, finely grated 1 egg yolk, to glaze you will need 2 baking trays lined with baking parchment, and a piping bag
1 For the pastry, put the butter, a pinch of salt and 200ml water in a pan. Bring to the boil, take off the heat and add the flour. Stir over a gentle heat until the mixture dries out and begins to leave the sides of the pan. 2 Take off the heat and add the eggs, one at a time, using an electric whisk. Now beat in 150g of the cheese. Heat the oven to 180C fan, gas 6. 3 Pipe the mix into 5-7cm rounds on the parchment. Brush with yolk and scatter over the remaining cheese. Bake for 10 minutes, reduce the heat to 160C fan, gas 4 and bake for a further 30 minutes. Per gougère: 67 calories, 5g fat (3g saturated), 3g carbohydrate
Get ahead Make the gougères in the morning and leave to cool, then when you’re ready to serve, reheat in a hot oven for 10 minutes
LET’S PARTY
Kiwi daiquiri Peel and chop 6 kiwis. Add to a blender with 300ml white rum, 1tsp caster sugar, juice of 4 limes and 2 lemons, and crushed ice; whizz. Pour into 6 glasses.
Mini apple rarebit credits xxxxxxxxxxxxxxxxx
Supremely tasty hot canapés.
a few splashes of Worcestershire sauce ½tsp cayenne pepper
Ready in 15 minutes makes aRound 20 easy
2tbsp beer 1 thin baguette, sliced 1 Granny smith apple, cored and thinly sliced thyme sprigs, to serve (optional)
225g strong mature Cheddar, grated 1tsp dried mustard powder 2 egg yolks
1 Heat the grill. Mix together the cheese, mustard, egg yolks, Worcestershire
sauce, cayenne pepper and beer. 2 Toast the bread on one side, then top the untoasted side with an apple slice. Top with the rarebit mix. Grill for 2-3 minutes, until golden brown and bubbling. Scatter with thyme sprigs, if you like, and serve. Per mini rarebit: 96 calories, 5g fat (3g saturated), 9g carbohydrate
woman&home PaSSioNaTe aBouT Food 89
PArty with Vivek Singh
vivek SingH’S
Honey and chilli potatoes
“When cooking at home, don’t get too worked up about perfection or precision and get stuck in. Pick a few dishes that you like the sound or look of and try cooking them several times until you feel you’ve really got the hang of it, and the recipe has become a friend. Practice does make perfect and it goes a long way in building confidence as a cook.”
ready in 20 minutes serves 2 easy 450g new potatoes, boiled in the skin, peeled, cut in half and allowed to cool 2 garlic cloves, finely chopped 1 teaspoon red chilli flakes 2 teaspoons nigella seeds 1 teaspoon salt 50g cornflour vegetable oil, for deep frying For the sauce 1½ teaspoons vegetable oil 2 garlic cloves, chopped 1 teaspoon red chilli flakes 1 tablespoon sesame seeds 1 tablespoon tomato ketchup 2 teaspoons vinegar (rice, malt or white wine vinegar work well) 1½ tablespoons honey 1 teaspoon chopped coriander leaves (optional) or spring onion greens
1 Combine the peeled potatoes with garlic, red chilli flakes, nigella, salt and cornflour in a large bowl and set aside for 5 minutes. 2 Heat the oil in a deep-fat fryer to 180ºC. Sprinkle the potatoes lightly with approximately 2 tablespoons of water to make the cornflour stick better to the potatoes. Deep fry in batches for 3-4 minutes until crisp and golden, then drain on kitchen paper and keep aside. 3 For the sauce, heat the oil in a separate pan or wok. Add the garlic and stir until it starts to turn golden, then add the chilli flakes, sesame seeds, ketchup, vinegar and honey and stir for a minute or so until mixed well and the sauce turns glossy. 4 Toss the fried potatoes in the sauce, sprinkle with coriander or spring onions and serve immediately.
vivek singh’s spice at home (Absolute Press, £25) One of Britain’s best-known Indian chefs, Vivek Singh was classically trained in India before launching his three restaurants The Cinnamon Club, Cinnamon Kitchen and Cinnamon Soho in London. In this book he features modern recipes that have an Indian twist, such as Tandoori chicken spring rolls, Masala cashew nuts and Tandoori chicken pizza – perfect fare for when festive guests come calling.
90 woman&home paSSIOnaTe aBOuT fOOd
exTrACTeD From vivek SingH’S spice at home. publiSHeD by AbSoluTe preSS, £25. pHoTogrApH by lArA HolmeS
I remember this dish as my wife Archana’s favourite when we used to live in Jaipur and visit our favourite vegetarian Indo-Chinese restaurant, 4 Seasons. I’m sharing a recipe to make these from scratch but if you are in a rush, you could use frozen spiced potato wedges from the supermarket.
“These make an ideal party snack when you’ve raided everything else in the kitchen cupboard!”
Christmas
bakes
Welcome guests with the wonderful smell of homebaked treats
Mouthwatering delights include a Danish spiced almond wreath, Fruity fig tarts and Chocolate Chelsea buns We also have gluten-free options: try our orange and almond cake and Chocolate and chestnut roulade with cream liqueur
photograph stuart west prop styling sue rowlands styling jane curran and sue rowlands christmas cutters sainsbury’s
section head
woman&home passionate about food 00
Christmas bakes
Danish spiced almond wreath Scandi food and flavours are bang on trend this Christmas. Ready in 2 houRs 15 minutes, PLus PRovinG and RisinG makes 1 LaRGe wReath (seRves aRound 10 GeneRousLy) easy/PRePaRe ahead 100g blanched almonds 7g or scant 1½tsp fast-acting dried yeast 200ml lukewarm milk ½tsp fine salt 550g plain flour 3 large eggs, lightly beaten
put in the buttered tin. Cover with clingfilm or a damp tea towel and leave to rise for 45 minutes to 1 hour, until the dough reaches the top of the tin. Heat the oven to 160C fan, gas 4. 6 Bake for 40-45 minutes, until golden, risen and firm. Cool upside down in the tin for 15 minutes before turning out on a wire rack to cool completely. 7 Put the icing sugar in a mixing bowl and stir in enough lemon juice to bring to the consistency of double cream. Spoon the icing over the cake and allow it to drizzle down the sides. Scatter with toasted flaked almonds before the icing sets. Per serving: 563 calories, 22g fat (9g saturated), 77g carbohydrate
60g golden caster sugar 140g unsalted butter, softened, plus extra for the tin 50g dried apricots, chopped 1tsp fennel seeds, crushed for the topping 250g icing sugar, sifted 3-4tbsp lemon juice 30g toasted flaked almonds you will need a 25cm wreath tin, buttered
Spiced Christmas mittens Try using a tube of writing icing if you find nozzles and piping bags off-putting. Ready in 45 minutes, PLus chiLLinG makes 24-30 easy/PRePaRe ahead 400g plain flour, plus extra for rolling 1½tsp baking powder
1 Toast the almonds in a dry frying pan until golden brown, remove to a plate and roughly chop. 2 Mix the yeast with the lukewarm milk and set aside for 5 minutes. Put the chopped almonds, salt and flour in a large mixing bowl. Make a well in the centre and add the yeasted milk and eggs. Mix thoroughly with a wooden spoon to form a shaggy dough. 3 Knead the dough for 10 minutes by hand or for 5 minutes in a stand mixer fitted with a dough hook, until soft and smooth. Put the sugar and softened butter on top of the dough and set aside in a warm place for 20 minutes. 4 Knock back the risen dough, kneading in the sugar and butter. Once the dough is smooth, form into a ball in the bowl, cover with clingfilm and chill for 24 hours to develop the flavour. If you don’t have time for this slow rise, leave the covered dough to rise in a warm place for 1 hour 30 minutes. 5 When ready to bake, bring the dough up to room temperature for 30 minutes, if necessary. Lightly knead the chopped apricots and crushed fennel seeds into the dough. Form into a ring shape and
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½tsp bicarbonate of soda 2tsp ground ginger 1-2tsp ground mixed spice 1½tsp ground cinnamon 90g salted butter 120g dark brown soft sugar 1 large egg 150g black treacle 1tsp vanilla paste 1tsp finely grated orange zest for the icing 200g royal icing sugar 2tbsp orange juice you will need a mitten-shaped cutter (optional; try squires winter mitten cookie cutter from craftcompany.co.uk) a piping bag with a size 1 or 1.5 round piping nozzle (optional)
1 Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the ground spices and mix well to combine evenly. 2 In a separate bowl, beat the butter and sugar together until light and fluffy. Beat in the egg, black treacle, vanilla paste and grated orange zest, then gradually stir
Try this Cut out tree or bauble shapes and pipe names on for a name tag with style
in the flour mixture with a wooden spoon to form a dough. 3 Divide the dough in 2 and flatten each half into a disc. Wrap in clingfilm and leave in a cool place for at least 2 hours; it can be chilled for up to 4 days at this stage. 4 Heat the oven to 160C fan, gas 4. If using both portions of dough, cook them in 2 batches. Line 2 large baking trays with non-stick baking parchment paper. Lightly flour a worksurface and a rolling pin. Roll out 1 portion of dough to the thickness of a £1 coin. Flour a mitten-shaped cutter and stamp out biscuits, as close together as possible. You can also cut out shapes using a sharp knife. 5 Carefully transfer the biscuits to the lined baking tray, leaving 3cm between each one to allow for spreading. Bake the biscuits for 8-10 minutes, or until very lightly browned. Set aside to cool for 5 minutes, then transfer to a wire rack to cool completely. The cooked biscuits will keep for up to 7 days in an airtight container. Repeat with the remaining dough to make 4 trayfuls in total, or keep the second batch of dough chilled for up to 4 days. 6 To decorate the biscuits, put half or all the royal icing sugar in a mixing bowl, depending on whether you’ve made 1 or 2 batches of biscuits, and stir in half or all the orange juice to make a thick, shiny icing with no lumps. 7 Spoon the icing into a piping bag fitted with a tiny round piping nozzle (size 1 or 1.5 is ideal). You can use a plastic food bag with a tiny corner snipped off, but the results won’t be as precise. Decorate with designs of your choice and leave to set before serving. Per biscuit: 163-130 calories, 3.5-3g fat (2-1.5g saturated), 30-24g carbohydrate
✢ gluten free
Chocolate and chestnut roulade with cream liqueur This decadent log is the perfect dessert for a celebratory festive dinner. Ready in 40 minutes, plus cooling seRVes 10-12 easy/pRepaRe ahead
you will need a 22x33cm swiss roll tin, greased and lined with baking parchment
175g plain chocolate
1 Melt the chocolate in a bowl over a pan of simmering water. Put the egg yolks and sugar into a bowl and whisk for 5 minutes, until pale and thick. Whisk in the chocolate. 2 In a clean bowl, whisk the egg whites until they form stiff peaks. Fold 1tbsp of the egg white into the chocolate mix to loosen. Gently fold in the remainder, then pour into the prepared tin and level. Bake for about 20 minutes until spongy.
6 large eggs, separated 175g caster sugar, plus 1tbsp for sprinkling on baking parchment to roll the roulade in for the filling 142ml whipping cream 250g can sweetened chestnut purée 2tbsp cream liqueur (we like Baileys irish cream) marrons glacés, to decorate (optional)
3 Sprinkle some clean baking parchment with 1tbsp caster sugar. Cool the roulade for a few minutes in the tin, then turn out onto the sugared parchment and peel off the backing paper. Cover with a clean sheet of baking parchment and a clean, damp tea towel, and leave for 1 hour. 4 For the filling, whip the cream until it forms soft peaks. Fold in the chestnut purée and liqueur; spread over the roulade. Roll up from one short end, using the sugared paper to help. Serve the roulade with marrons glacés. Per serving: 317-264 calories, 15-13g fat (9-6.5g saturated), 37-31g carbohydrate
ChriStmaS bakeS
FESTIVE TREAT… Scandi tastes with a hint of fennel for this mustbake cake
Danish spiced almond wreath (recipe page 94)
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Try this Have fun decorating these mitten-shaped biscuits with your own iced designs
Spiced Christmas mittens (recipe page 94)
Fruity fig and orange tarts Here are our mince pies with a different twist on the filling – figs, apple and orange. Ready in 1 houR, plus chilling makes 12 easy/pRepaRe ahead 300g plain flour, plus extra for dusting 175g firm slightly salted butter, diced 125g icing sugar, plus extra for dusting 4 egg yolks for the filling 1 cooking apple (about 250g) 200g plump dried figs, chopped zest of 1 orange, plus 4tbsp juice 50g light muscovado sugar you will need a 12-hole bun tray, lightly greased
1 To make the pastry, put the flour in a food processor with the butter. Blend until the mixture resembles coarse breadcrumbs. Add the icing sugar and blend briefly to mix. Add 3 of the egg yolks and 2tsp cold water and mix to a soft dough. Wrap and chill for at least 1 hour. 2 Peel, core and grate the apple into a pan. Add the chopped dried figs, orange zest and juice and sugar and heat gently for 5 minutes until the apple is tender and the juices have thickened. Allow to cool. 3 Heat the oven to 170C fan, gas 5.
Beat the remaining egg yolk with 1tsp water. Thinly roll out two-thirds of the pastry and cut out 12 x 8cm rounds. Press the rounds into the bun tray. Spoon in the filling. Roll out the remaining pastry and cut into 5mm strips. Brush the edges of the pastry cases with the egg yolk and use the strips to make a lattice pattern on each tart. 4 Brush the pastry with more of the egg yolk and bake for 25 minutes. Cool the tarts in the tin and dust with icing sugar. Per tart: 330 calories, 14.5g fat (8g saturated), 44g carbohydrate
Try this These are delicious served warm with a steaming mug of hot chocolate on a cold winter morning
Chocolate Chelsea buns (recipe page 100)
christmas bakes
Chocolate Chelsea buns Dried fruit isn’t everyone’s favourite – Nutella will hit the spot! Ready in 1 houR 30 minutes, plus pRoving makes 12 easy/pRepaRe ahead/FReeze 350g strong plain flour 50g caster sugar
melted chocolate and then cut off the end of the bag to give a small hole. Drizzle the chocolate over the bun and leave to set. 7 Serve warm or cold, with the buns torn or cut into individual spirals. Per bun: 255 calories, 9g fat (5g saturated), 37g carbohydrate
Festive chocolate wreath All the flavours of Christmas in one cake.
1 level tsp salt 7g sachet easy-blend fast action dried yeast 50g butter, melted 1 egg, beaten 150ml lukewarm milk for the filling and topping 6-8tbsp chocolate and hazelnut spread, eg nutella 100g packet dark or milk chocolate chips you will need an 18x28cm traybake tin, buttered, and a small disposable piping bag
1 Tip the flour into a bowl and stir in the sugar, salt and yeast. Mix together the butter, egg and milk and add to the flour mixture. Mix the ingredients until they form a dough. Knead the dough, either in a food mixer with a dough hook or on a lightly floured surface for about 5-10 minutes until the dough is smooth and elastic. 2 Roll the dough out to a rectangle about 25 x 35cm on a lightly floured surface. Leaving one of the long edges clear, spread the chocolate and hazelnut spread over the dough and sprinkle over half the chocolate chips. Brush water along the clear edge, and then roll up the dough towards the clear edge, pressing well over the join. 3 Cut the dough into 12 pieces and arrange them on their sides so you can see the spiral shapes, then put them in the tin. 4 Cover the tin with a piece of oiled clingfilm or a clean tea towel and leave in a warm place until the dough has doubled in size and filled the tin. 5 Heat the oven to 180C fan, gas 6. When the oven is hot, put the tin in the centre and bake for 20-30 minutes, or until the dough is golden and firm to the touch. Remove the buns from the tin, leaving in one piece, and transfer to a wire rack. 6 Melt the remaining chocolate chips gently in a microwave oven or over a pan of hot water. Fill the piping bag with the
100 woman&home passionate about Food
Ready in 3 houRs, plus dRying oF candied kumquats seRves 20 pRepaRe ahead 200g mixed dried fruit 75g dried cranberries 200g dried prunes, chopped finely grated zest and juice of 1 orange ¼ litre ginger wine 250g unsalted butter, at room temperature 250g dark muscovado sugar 1tbsp vanilla extract 4 large eggs, beaten 250g self-raising flour, sieved 50g ground almonds or 2tbsp cocoa 1tbsp ground mixed spice edible gold leaf, to decorate gold edible glitter, to decorate for the chocolate discs 150g kumquats, sliced or halved 200g caster sugar 100g dark chocolate, finely chopped 100g milk chocolate, finely chopped 60g mixed nuts, such as pistachios, Brazil nuts, hazelnuts and almonds 30g dried cranberries for the chocolate holly leaves 200g dark chocolate, finely chopped 4tbsp liquid glucose for the chocolate glaze 3tbsp liquid glucose 150g dark chocolate, finely chopped 300g milk chocolate, finely chopped you will need 25cm ring tin, greased and lined with baking parchment baking trays lined with baking parchment holly leaf cutters (try pme plunger cutter set holly 3 pieces from hobbycraft)
1 Heat the oven to 150C fan, gas 3. Put the mixed dried fruit, cranberries, prunes, orange zest and juice, and ginger wine in
a large pan. Heat gently for 10 minutes, until the fruit is plumped up and most of the liquid is absorbed. Leave to cool. 2 Tip half the fruit and liquid into a processor and blend until smooth. 3 Cream together the butter, sugar and vanilla extract until light and fluffy. Gradually whisk in the eggs. 4 Add the flour, almonds or cocoa and mixed spice, but don’t mix in. Spoon in the fruit purée and fruit; fold together. 5 Spoon the mixture into the ring tin and smooth over. Bake for 1 hour. Cover the cake halfway through cooking with a sheet of baking parchment, to prevent browning. Ovens vary, so check the cake by inserting a skewer – if it comes out clean, it’s ready. If any mixture is left on the skewer, continue to cook for 15 more minutes. 6 For the chocolate discs, make the candied kumquats by dissolving the caster sugar in 200ml water in a pan over a low heat. Bring to the boil, add the kumquats and reduce the heat to a gentle simmer. Leave to cook very gently for 1 hour. Set the kumquats on a wire rack and leave to dry overnight or for at least 4 hours. 7 Melt the dark and milk chocolates together in a bowl set over a pan of simmering water. Either spoon or pipe the chocolate into 3cm discs on the parchmentlined baking tray, sprinkle a few nuts, dried fruit and candied kumquats on each one. 8 For the chocolate holly leaves, melt the chocolate in a bowl set over a pan of simmering water. Once almost melted, spoon the liquid glucose on top. When completely melted, mix until just combined – don’t over-mix. Cover with clingfilm and set aside to firm up. When malleable, break off little pieces, roll to the thickness of a £1 coin and stamp out holly leaves using the cutter; leave them to firm up. 9 For the glaze, put the glucose, dark and milk chocolates in a heatproof bowl along with 200ml water, set over a pan of simmering water. Once melted, mix until smooth. Set aside to firm up slightly, so it holds its shape but is still spreadable. 10 To assemble, pour the glaze over the cake. Working quickly, use a palette knife to help spread it all over the cake. 11 Arrange the chocolate discs and holly leaves on top. Add some edible gold leaf and a sprinkle of gold glitter, to finish. Per serving: 553 calories, 23g fat (13g saturated), 72g carbohydrate
FESTIVE TREAT… This showstopper requires time and patience – but it’s well worth the effort!
Festive chocolate wreath
Christmas Bakes ✢ gluten free
Catherine wheel meringues We filled these with passion fruit curd (by Tiptree), but lemon or orange would work just as well. Ready in 2 houRs, plus cooling seRVes 8 easy/pRepaRe ahead
you will need 2 baking trays lined with baking parchment, and a piping bag fitted with a large star nozzle
3 egg whites 175g golden caster sugar 1tsp vanilla extract 1tsp cornflour 2 x 200ml tubs crème fraîche 250g passion fruit curd 1tsp edible gold glitter, to decorate (optional)
Try this These meringues will keep in a sealed airtight container for 1 week in a cool place before filling
102 woman&home paSSionaTe aBouT food
1 Heat the oven to 110C fan, gas ½. Whisk egg whites with an electric mixer until stiffly peaking. Whisk in the sugar, 1tbsp at a time. Stir the vanilla and cornflour together and whisk into the meringue. 2 Spoon the meringue into the piping bag. Starting at the centre, pipe 16 x 6cm
rounds onto the baking trays. Bake for 1 hour 30 minutes until firm. Turn off the oven and leave the meringues in there to cool completely. 3 Just before serving, spread 8 meringue discs generously with crème fraîche. Top each one with 2tbsp passion fruit curd and sandwich together with the remaining meringue discs. Sprinkle on edible gold glitter, if you like. Per serving: 366 calories, 21g fat (14g saturated), 41g carbohydrate
White chocolate and almond Black Forest cake (recipe page 104)
christMas bakes
Try this White chocolate and almond Black Forest cake It may be a cake but it works perfectly as a dessert too. Ready in 1 houR 30 minutes seRves 15 easy/pRepaRe ahead/FReeze (un-iced sponges) 350g unsalted butter, at room
temperature 350g golden caster sugar 6 large eggs 400g self-raising flour 100g ground almonds 200g white chocolate, grated 150ml soured cream for the decoration 300g white cooking chocolate, broken into squares 1tsp vegetable oil for the filling 600ml double cream 500g greek yogurt 1tbsp vanilla bean paste 50g icing sugar, sifted 4tbsp kirsch 2 x 425g cans pitted black cherries, drained 1tbsp edible sparkle dust fresh cherries (optional) you will need 2 x 23cm round cake tins, greased and lined with baking parchment
chocolate onto a piece of baking parchment. Drag a cheese slicer over it to create chunky curls. Set aside. 4 For the filling, whip the cream until just thick enough to form soft peaks. Fold in the Greek yogurt, vanilla bean paste and icing sugar. Cut the cakes in half horizontally. Put one layer on a cake stand or plate, drizzle over 1tbsp kirsch, spread with a quarter of the vanilla cream and scatter a third of the cherries over the top. 5 Repeat, layering up the sponges. Put the final layer on top and spread with the remaining cream. Sprinkle with edible sparkle dust and decorate with chocolate curls and fresh cherries, if using. Per serving: 735 calories, 41g fat (23g saturated), 75g carbohydrate
Marmalade cake Think sticky orange cake with an orange marmalade drizzle – quite indulgent. Ready in 1 houR 45 minutes, plus cooling seRves 12 easy/pRepaRe ahead/FReeze (un-iced cakes) 225ml sunflower oil 150g golden caster sugar 3 large eggs 1tbsp ground cinnamon 1½tsp ground nutmeg 1½tsp bicarbonate of soda
1 Heat the oven to 150C fan, gas 3. Beat together the butter and sugar until pale and fluffy. Gradually whisk in the eggs, then fold in the flour, ground almonds, white chocolate and soured cream. 2 Divide the mixture between the tins. Spread level and bake for 45 minutes until risen and firm to the touch. Remove from the tins and leave to cool on a wire rack. 3 To make the chocolate curls, melt the white chocolate with the vegetable oil in a bowl over a pan of simmering water until smooth. Pour into a clean airtight tub and chill for 1 hour until firm. Remove the
104 woman&home passionate aBout Food
275g plain flour 275g grated carrots zest of 3 oranges 75g desiccated coconut 85g chopped walnuts 150g sultanas 1½tsp vanilla extract for the syrup 150g marmalade juice of 2 oranges 100g light brown sugar for the filling 75g unsalted butter, softened 200g cream cheese
Fresh cherries are very expensive at this time of year. We’d use Opies Black Cherries with Kirsch – divine!
50g marmalade zest and juice of 2 oranges 150g icing sugar, sifted orange zest or caramelised oranges, to decorate you will need 2 x 20cm cake tins, greased and bottom lined with baking parchment
1 Heat the oven to 130C fan, gas 2. Put the sunflower oil, sugar and eggs in a large mixing bowl and beat with an electric whisk until smooth and light. Sift in the cinnamon, nutmeg, bicarbonate of soda and flour, then fold to form a smooth mix. Stir in the remaining cake ingredients. Divide between the tins and bake on the middle shelf for 30-35 minutes, until a skewer inserted in the middle of the cake comes out clean. 2 To make the syrup, put the marmalade, oranges and sugar in a pan. Heat gently, until the sugar has dissolved. Set aside and keep warm. 3 When the cakes are cooked, make several holes in the top of each one with a skewer and pour over the syrup, in batches. Leave the cakes in the tins to cool. 4 To make the filling, beat the butter and cream cheese with an electric whisk until pale and fluffy. 5 Beat in 40g of the marmalade, and the orange zest and juice, then gradually beat in the icing sugar, until smooth. 6 Put one cake, top down, on a cake stand, and spread the base with the remaining marmalade. Top with the filling and the second cake, top side up. Scatter with orange zest or caramelised oranges and serve. Per serving: 640 calories, 34g fat (12g saturated), 74g carbohydrate
ZESTY FLAVOURS… This sticky, citrussy cake has an irresistible marmalade and cream cheese frosting
Marmalade cake
Food & drink that makes you go WOW! If you spy the Great Taste logo whilst out shopping, then consider this for a moment. That little jar, packet, bottle or slice of greatness has been prodded, poked, sipped, and tasted by experts who cogitated & ruminated and decided it deserved a stamp of approval.
What do the stars mean? ★★★ Exquisite. Wow! Taste that ★★ Outstanding ★ Simply delicious
There are thousands of Great Taste treats waiting to be discovered. If you’re after something a little bit special then give them a try.
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ARKETS
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christmas bakes
Orange and almond cake Orange, honey and almond cake makes a gluten- and wheat-free delight, full of Middle Eastern flavours. Ready in 3 houRs 30 minutes seRVes 12 easy/pRepaRe ahead/fReeze
to serve orange slices, yogurt and honey you will need a 23cm springform cake tin
2 large oranges, unpeeled 6 eggs 250g ground almonds 250g caster sugar 1tsp baking powder (gluten-free if necessary)
1 Wash the oranges, put them in a pan with 150ml water and cook them with the lid on for about 2 hours, topping up the water if necessary. Once cooked, allow to cool before cutting them open and removing the pips. 2 Heat the oven to 160C fan, gas 4. Oil the springform cake tin. Whizz the oranges to
a pulp in a blender. In a large bowl, whisk the eggs before mixing through all the other ingredients and the pulped orange. 3 Pour the mixture into the cake tin and bake for about 1 hour. It should be lightly browned and feel firm to the touch in the centre. Cool in the tin on a wire rack before turning out and serving with slices of orange, yogurt and a drizzle of honey. Per serving: 274 calories, 15g fat (2g saturated), 25g carbohydrate
Try this For a Christmas treat, try serving this with jarred mandarin oranges or peaches in liqueur
woman&home PassIOnate abOut fOOd 107
BAkiNG with Chris Young
AndRew wHiTLey’S
Christmas bread
makes 1 large or 2 small loaves readY iN 30 miNUtes to 1 HoUr, dePeNdiNg oN loaF siZe, PlUs overNigHt FermeNtiNg aNd ProviNg easY/PrePare aHead For the pre-ferment 175g/6oz/1¼ cups white bread flour 5g/1 tsp fresh yeast 125g/4½oz/½ cup water, at about 25°c/75°F
“Real bread bakers are reminding people that long and slow tends to be far more satisfying than a quick finish. While the bakers from whom we have harvested these recipes are experts, you don’t have to be one to bake their loaves.” cHris YoUNg (aBove), real Bread camPaigN
For the fruit and nut soaker 100g/3½oz/½ cup crystallized/candied ginger, chopped 100g/3½oz/¾ cup raisins or sultanas/ golden raisins 100g/3½oz/1 cup dried cranberries 50g/1¾oz/⅓ cup pitted dates, chopped 50g/1¾oz/⅓ cup dried figs, quartered 100g/3½oz/scant 1 cup almonds or Brazil nuts, chopped 50g/1¾oz/3⅓ tbsp rum, brandy or fruit juice For the dough 220g/7¾oz/1½ cups white bread flour 100g/3½oz/7 tbsp butter, plus extra for greasing 70g/2½oz/⅓ cup packed dark brown sugar 100g/3½oz lightly beaten egg, (about 2 eggs)
1 Mix the pre-ferment ingredients together thoroughly, cover and leave in the refrigerator for about 12 hours overnight. Meanwhile, mix the soaker ingredients
together in a bowl, substituting similar fruits, nuts and liquid if you wish, according to taste, allergies or simply what you have to hand. Leave this mixture at room temperature for about 12 hours, stirring occasionally. 2 Mix the dough ingredients into the pre-ferment and knead until the sticky mixture becomes a soft, smooth and glossy dough. Cover and leave at room temperature for 2-3 hours. At this point you can give it a fold and leave it for another hour or so, but this isn’t essential. 3 Tip the dough out onto a lightly floured work surface and pat it into a rectangle about 20x25cm/8x10in. Spread the fruit and nut soaker over almost all the surface. Roll the dough up carefully, turn it through 90 degrees and gently roll it up again, taking care not to force the fruit through the surface. The aim is even distribution, but it is better to leave the dough a bit lumpy than to work it so much that you end up with a mess. 4 Grease the baking tin (or tins) with butter, shape the dough to fit and place it in the tin(s). Cover and leave to rise at room temperature for about 2 hours, or until the dough doesn’t spring back instantly when gently pressed. Heat the oven to 180°C/160°C fan/350°F/gas 4. 5 Bake a large loaf for 45-60 minutes, smaller ones for about 30-40 minutes, until the top is a deep golden brown.
cHris YoUNg’s slow dough: real bread (Nourish, £20) Learn the secret to making real bread with this book, which brings together recipes from artisan bakers and expert microbakers, such as Andrew Whitley, founder of one of the UK’s first organic, artisan bakeries, the Village Bakery Melmerby in Cumbria. Discover how to make different starters for different breads, as well as the fundamental processes: fermenting, mixing, kneading, proving and baking.
108 woman&home pAssionAte ABoUt FooD
exTRACTed FRoM Slow Dough: Real BReaD By CHRiS younG (ReCipe By AndRew wHiTLey). puBLiSHed By nouRiSH (nouRiSHBooKS.CoM) PHOTOGRAPH ViCToRiA HARLey
This recipe is by Andrew Whitley, co-founder of Real Bread Campaign. “While other nations have their stollen and panettone, when it comes to Christmas, here in Britain we tend to put our dried fruits and spices into cakes, puddings and mince pies. However, in English Bread and Yeast Cookery, Elizabeth David mentioned a Christmas bread recipe, which inspired Andrew to write this version.”
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Baker’s tiP For an extra glossy crust, you can brush the top of the dough with a little beaten egg before baking or with melted butter afterward
What’s neW on
this month our website has everything you need for a fabulous winter... watch: how to carve a turKey
Make the most of your meal with this expert guide on how to easily get every morsel of meat off the bone womanandhome.com/turkeycarving
Posh uP your Party sPread
These fun new twists on classic recipes are sure to impress family and friends – savoury cheesecake, anyone? womanandhome.com/buffet
christmas caKe decorating ideas
From a winter woodland to a chocolate box top, these Christmas cake ideas are our best yet womanandhome.com/ cakeideas
KicK christmas off with a little festive fizz
It wouldn’t be Christmas without a cocktail or two, and we’ve asked the best bartenders in the world for their favourite recipes! womanandhome.com/cocktails
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GorGeous
gifts!
Taking the time to make gifts for loved ones means so much more than giving shop-bought presents
Try our brilliant boozy gifts, from Clementine vodka and Damson gin to Limoncello For those with a sweet tooth, we have some delicious Clementine fruit jellies, Edible tree decorations and Mulled wine marshmallows
photograph stuart west prop styling sue rowlands styling jane curran and sue rowlands
Mulled wine marshmallows The perfect mix of two deliciously seasonal treats. ready in 30 minutes, plus setting and cooling makes 50 prepare ahead
SWEET FIX… Edible and drinkable gifts taste as good as they look and will always be welcome. And they can be easy to make too
3tbsp icing sugar
Clementine vodka
Limoncello
3tbsp cornflour
Try this topped up with tonic or in our special Christmas cocktail suggestion.
An Amalfi speciality – serve chilled or topped with prosecco as an aperitif.
ready in 20 minutes, plus chilling makes 1 litre easy/prepare ahead
ready in 15 minutes, then 3 weeks infusing makes about 2 x 450ml bottles easy/prepare ahead
125ml smooth orange juice 20g powdered gelatine 1tsp vanilla extract 1tsp mulled-wine syrup 400g caster sugar 50g liquid glucose 2 egg whites
100g caster sugar
zest of 1 orange
zest and juice of 1kg clementines
200g caster sugar
edible glitter
400ml vodka
zest and juice of 5 unwaxed lemons 75cl bottle vodka (should be 40% abV)
you will need 1 x 20x30cm swiss roll tin, lined with baking parchment, and a sugar thermometer
1 Stir together 2tbsp of the icing sugar and 2tbsp of the cornflour and sift over the prepared tin. Pour the orange juice into a pan and sprinkle in the gelatine. Cook on a very low heat and stir until the gelatine has dissolved. Turn off the heat and stir in the vanilla extract and mulled-wine syrup. 2 Put caster sugar and liquid glucose in a clean pan over a low heat and add 225ml water. Stir until the sugar has dissolved. 3 Put a sugar thermometer in the pan and turn up the heat to boil. Once it reaches 100C, whisk the egg whites to stiff peaks and set aside. When the sugar reaches 118C, turn off the hob and remove the thermometer. Add the gelatine mixture to the sugar syrup and stir until combined. 4 Start whisking the egg whites again and slowly add the syrup mixture, avoiding the beaters. When it starts to thicken, beat at high speed for 10-15 minutes until almost cool. 5 Pour the mix into the prepared tin and level the surface with a palette knife dipped in hot water. Scatter orange zest and edible glitter evenly over the surface. Put in a cool place to set. Don’t refrigerate. 6 Dust a board with the remaining icing sugar and cornflour, then turn the set marshmallow onto a board. When it’s completely cool, cut into squares.
116 woman&home passionate about food
1 Dissolve the sugar in a pan with 100ml water, then bubble for 3-4 minutes. Cool slightly, then add the clementine zest and juice, and stir well. Set aside for 24 hours. 2 Strain the mixture into a jug and add the vodka. Pour into sterilised bottles (see page 118). Keep in a cool place for 1 week. 3 For a Christmas cocktail, pour 50ml clementine vodka into a Champagne flute, and top with prosecco and redcurrants.
Pomegranate vodka This has a real kick – great served over ice, topped up with pomegranate juice. ready in 15 minutes, plus infusing makes about 2 x 450ml bottles easy/prepare ahead
Put the sugar in a pan with 200ml cold water. Simmer to dissolve, then bubble for 3-4 minutes. Take off the heat, let it cool for 10 minutes, add the zest and all the lemon juice. Put in a large sterilised Kilner jar along with the vodka. Give it a good shake, then leave in a cool cupboard for at least 3 weeks. Pour into sterilised bottles (see page 118).
Damson gin Great served chilled, over ice or topped up with some sparkling wine. ready in 10 minutes, plus infusing makes about 1.2 litres easy/prepare ahead
seeds of 1 large pomegranate 75cl bottle vodka (should be 40% abV)
500g damsons
200g caster sugar
125g caster sugar 1 litre gin
Put the seeds and vodka into a sterilised Kilner jar (see page 118). Dissolve the sugar in a pan with 200ml water, then bubble for 3-4 minutes. Cool slightly, add to the vodka mix and give it a shake. Leave in a cool place for at least 4 days. Strain the mixture into a jug, discard the seeds and pour into sterilised bottles. Add fresh pomegranate seeds a few days before giving as a gift.
Instead of pricking the damsons with a darning needle, use thawed frozen fruit instead. Layer up the damsons and sugar between the 2 large sterilised Kilner jars (see page 118), then pour over the gin. Give it all a good shake and leave in a cool, dark place for 2-3 months. Then strain and pour into sterilised bottles.
gifts to Make
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Try this When cutting marshmallows, brush a knife with a little oil and dust with icing sugar. Dust the knife again between cuts
Mulled wine marshmallows
woman&home passionate about food 00
gifts to make
To sterilise Wash jars or bottles well in hot soapy water, rinse well, then put in a 130C fan, gas 2 oven for 10-15 minutes Clementine vodka (recipe page 116)
FESTIVE TREATS… Shake the made drinks daily for one week, then once a week. Limoncello and vodka will keep for 6 months; the gin a year
woman&home passionate about food 119
gifts to makE
Preserved fresh lemons in salt Pickle fresh lemons in a flip-top jar – they’re ideal for adding to Moroccan recipes. Ready in 10 minutes, plus 3 weeks pReseRving makes 1 jaR easy/pRepaRe ahead flaky sea salt 5 unwaxed lemons a few bay leaves
Try this When using preserved lemons in recipes, wash them well, remove any flesh and discard. Only the skin is used for flavour
1 Add 2tbsp salt to a large, sterilised preserving jar (see page 118). Make incisions in the lemons, slice off their ends and stuff salt into the cuts. Pop them in your jar. 2 Sprinkle more salt over the lemons and press them down, so that the juice rises to the top of the jar. Add a few bay leaves. 3 Close the lid and leave for a few days, turning occasionally. The lemons will be ready to use 3 weeks later. Store in the fridge for up to 6 months.
Clementine fruit jellies You can store these for up to 2 weeks in an airtight container interleaved with baking parchment. Ready in 30 minutes, plus setting makes about 40 sweets easy/pRepaRe ahead 18 clementines, unpeeled 400g caster sugar 20g liquid pectin 2tbsp lemon juice 100g granulated sugar you will need an 18cm square tin, lightly greased with vegetable oil and lined with baking parchment, and a sugar thermometer
1 Put 4 of the clementines in a small pan and cover with cold water, placing a saucer on top to keep submerged. Bring to the boil, simmer and cook for 10 minutes. Remove. Whizz in a food processor to a purée. 2 Tip into a fine mesh sieve over a bowl and push through to make a smoother purée. 3 Squeeze the juice from the remaining clementines, strain and add to a heavy-based pan, with the purée and caster sugar. Put on a low heat and stir until the sugar dissolves. 4 Add the thermometer and cook until the mix reaches 107C; stir to prevent it scorching. 5 Add the pectin and lemon juice, stir well and cook to 107C again. Pour into the tin. Leave to set overnight. Do not refrigerate. 6 Turn out the jelly onto a board sprinkled with the granulated sugar and cut into small squares with a hot, dry knife. Coat squares in sugar and leave for 30 minutes.
Edible tree decorations
Edible tree decorations These will look stunning. Don’t leave your tree looking bare as you try them! Ready in 25 minutes, plus chilling makes about 30 cookies easy/pRepaRe ahead 225g unsalted butter, softened 170g dark muscovado sugar 340g plain flour 1tsp bicarbonate of soda 2tsp cinnamon 1tsp ground ginger ½tsp salt 1 egg you will need festive cookie cutters and ribbon royal icing, to decorate
Clementine fruit jellies
fruit 1 Clementine Mix the butter andjellies sugar together in a bowl until light and fluffy. 2 Sieve the dry ingredients into the bowl,
then add the egg. Mix until well combined. Lay the gingerbread dough between 2 pieces of baking parchment and roll it out. Put it in the fridge for 15 minutes, then remove the top layer of paper and cut out your cookies. 3 For really well-shaped cookies, pop the cut-out shapes back in the fridge on a lined baking tray for another 15 minutes or so. The more chilled the dough, the less it will spread during baking. Heat the oven to 170C fan, gas 5. 4 Bake the cookies for 8-10 minutes. Turn the baking tray round halfway through for an even bake. 5 Pipe dots, stars and outlines onto each cookie using royal icing. Leave to harden before threading with ribbon and hanging on your tree.
woman&home PASSionATe AbouT food 121
gifts to maKe with Annie Rigg
AnnIe RIGG’S
Panforte
READY IN 1 HOUR 30 MINUTES MAKES 2 CAKES sunflower oil, for greasing
“Homemade gifts are those that are given with an extra ounce or two of love, a spoonful of originality and a jar-full of creativity. But homemade food gifts double those magic ingredients. Keep a good supply of gift tags and beautiful ribbons in all the colours of the rainbow so that every tray of cookies or candies can be dressed up to the nines.”
100g blanched almonds 100g blanched hazelnuts 75g unsalted shelled pistachios 300g mixed dried fruits, including apricots, candied peel, raisins, figs and medjool dates, roughly chopped 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground cloves ½ teaspoon ground nutmeg ½ teaspoon freshly ground black pepper 90g plain flour 1 rounded tablespoon cocoa pinch of salt 175g clear honey 175g caster sugar icing sugar, to serve
1 Grease 2 x 18cm round tins and line the base of each with a disc of rice paper. 2 Preheat the oven to 180°C/350°F/gas mark 4. Spread the almonds and hazelnuts
on a baking tray and toast in the preheated oven for about 5-7 minutes until lightly golden. Cool slightly, then roughly chop with the pistachios and tip into a large bowl. Add the chopped dried fruit and mix well. In another small bowl, mix together the spices, flour, cocoa and salt. 3 Add to the dried fruit and nuts and mix until thoroughly combined. Lower the oven temperature to 150°C/300°F/gas mark 2. 4 Combine the honey and sugar in a medium-sized pan and stir over a low heat until the sugar has dissolved. Bring to the boil and continue to cook until the mixture reaches 115°C/240°F on a sugar thermometer. Remove from the heat, pour into the fruit and nut mixture and mix well. Spoon into the prepared tin and spread level. 5 Bake on the middle shelf of the preheated oven for 45-60 minutes, until firm. Remove from the oven and cool in the tin. Run a palette knife around the edge of the tin and carefully ease out the panforte. Dust with icing sugar to serve. 6 Stored in an airtight container, panforte will keep for weeks.
ANNIE RIgg’S gifts from the kitchen (Kyle Books, £14.99) An experienced freelance food stylist and best-selling author, Annie Rigg has worked on numerous books and magazines and worked with a number of top chefs. Her book Gifts from the Kitchen features 100 irresistible homemade presents for every occasion, such as Cashew and almond barfi, Mango chutney with jelly and Stained glass snowflake cookies – always guaranteed to go down a treat.
122 woman&home pASSionAte About food
extRACteD FRom AnnIe RIGG’S gifts from the kitchen (kyLe BookS, £14.99). PHotoGRAPH By CAtHeRIne GRAtwICke
Chock full of nuts, dried fruit and spices – panforte is delicious dusted with icing sugar, cut into small wedges or squares and served after dinner with coffee. Originally from Siena and although not specifically a festive treat, it would certainly make an ideal Christmas present.
“Make this recipe into two smaller cakes so that you can make two gifts at once”
tReat youRselF oR a
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gourmet getaway
GOURMET GETAWAY
Land of
MAPLE SYRUP
Canada’s national emblem proudly depicts a maple leaf – but is there more to maple syrup than simply pancake stacks and bacon? Luba Gadjourov heads to Quebec to find out more
126 woman&home passionate about food
section head
W
hen it comes to maple syrup, I’ve been converted. Having spent five days in Canada, in the maple capital of the world, discovering all there is to know about this sweet, runny syrup, I’ve come away thinking that maple syrup might just be the new health food we all need to get on board with. “Maple trees are the lungs of Quebec,” explains Geneviève Béland, the director of promotion, innovation and market development at the Federation of Quebec Maple Syrup Producers. This becomes increasingly evident, during the three-hour drive from Montreal to Quebec City, which takes us through dense forest, populated mainly by the maple trees that Canada is so famous for. Seventy one per cent of the world’s maple supply comes from Quebec, and even in the short few days I spend here, it was hard not to get pulled in by the contagious excitement the locals feel for all things relating to maple. “We’re not trying to tell people to eat more sugar,” Geneviève tells us. “We’re saying be smart with your choice. If people are going to eat something sweet anyway, you might as well make it maple.” She might have a point. Maple is organic, with no preservatives or additives, and it’s recently been discovered to contain 63 antioxidants, a wealth of vitamins and minerals, and fewer calories than honey. With this in mind, it’s easy to see why in Canada, maple syrup features in people’s diets in a more diverse way, replacing more mainstream sugar alternatives. Maple is a natural phenomenon. Essentially, maple syrup is boiled down maple water or, more simply put, maple tree sap. The maple water can only be harvested during a short period in spring, under very specific conditions. For the sap to start flowing through the tree, the temperature must be below zero at night and above zero during the day. This allows the trees to absorb water from the soil and, during the day when the temperature rises by a few degrees, pressure within the tree forces the maple water back down, creating a movement from within. Maple syrup producers tap the trees using a system of tubes and a vacuum, pumping the liquid from the trees into big buckets. Once the liquid is harvested, it’s boiled down in a concentrator, at which point 80 per cent of water is removed from the sap, leaving the runny, sticky liquid we know as maple syrup. The process takes about two hours, and producers need to be ready at a
moment’s notice to start the harvest, as the sap flow often starts without warning. It’s a tough industry to be in, as producers are entirely at nature’s mercy. If the climate isn’t quite right, or the trees are struck down by a disease, there’s little that can be done in the way of human intervention that’ll prompt the process to begin. On the other hand, once it does start, producers will often work around the clock for an average of three to four weeks while the sap flows. Last year’s harvest yielded 107 million pounds of maple syrup in Quebec, which is no small feat, given that for every 40 litres of maple water that’s collected, you’ll only get 1 litre of maple syrup. The colour and grade of maple you get depends on the region, the type of soil and the individual trees themselves. There are two grades of maple syrup – Grade A and Grade B, with the first being subdivided into Light Amber, Medium Amber and Dark Amber. As the harvesting season progresses, the syrup goes from being clearer in colour and lighter in taste, to much darker and more caramelised in flavour. The lighter grades of maple
Above: the dense forests of canada’s Quebec province are home to the iconic maple tree. The colour and grade of maple depends on the region and the individual trees themselves. Below: Pancakes with blueberries and drizzled with maple syrup are a popular dish, below
“Lighter grades of maple are better suited to savoury dishes and darker grades are the ones poured over pancakes” woman&home passionate about food 127
gourMeT geTaway
are better suited to savoury dishes and the darker grades are heavier and sweeter – it’s often this type that’s typically poured over pancakes or used in baking.
2016 Maple Festival At the 2016 Maple Festival held in L’Arsenal arts centre in Montreal, a highly skilled team of celebrated chefs prepare a divine five-course meal exploring the theme of Origin and Destiny, using a selection of the varying grades of maple to take us on a gastronomic journey. Light, foamy maple-based savoury mousses that melted in the mouth and lightly poached fish in maple water were among the highlights, finishing off with a delicate maple-based dessert made up of fluffy sponge and crumbly biscuit. It is impossible to come away uninspired by the dinner – my eyes being opened to the possibilities to cooking with maple syrup and the ways we can bring it into our own kitchen to re-imagine tired recipes from our everyday repertoire. You can’t go as far as Quebec and not visit a traditional sugar shack. Open year-round and a staple part of Quebec culture, welcoming local families and guests from further afield, visitors can enjoy indulgent comfort food dishes prepared with maple syrup from the region. We stop off at Cabane du Pic Bois, a rustic and authentic family-run sugar shack nestled among 300-year-old maple trees, a short drive from Montreal. Inside, a log fire burns and we’re greeted by the comforting scent of a freshly
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clockwise from top: Maple producers tap the trees using tubes and a vacuum system to pump the liquid into buckets. The liquid is boiled down in a concentrator to leave a runny, sticky syrup. The Cabane du Pic Bois is an authentic family-run sugar shack serving comfort food, below
baked maple pie. To start, we’re served a warming bowl of crushed green pea soup to which we’re encouraged to add a little maple syrup. Dubious at first, we do as we’re told and suddenly the soup is transformed. It’s not sweet, as such, but the flavours are enhanced, becoming richer and deeper, and within minutes the entire bowl is wolfed down. Next, we’re offered a canteen-style lunch, where you go up with your plate and are served mapleroast ham, maple sausages, maple baked beans and fried and sliced roast potatoes. Even the salad is served with their very own Pic Bois maple vinegar and while you might think that it’s overload, the syrup is used in such a way that it’s not overpowering – it simply acts as a vehicle to enhance the flavours of the food itself, rather than drown it in sweetness. Truly stuffed, before we leave we’re invited outside for one final indulgence. Boiled-down maple syrup is poured out in short strips over fresh snow, cooling it instantly and an ice cream stick is used to roll it up. What you’re left with is maple taffy – a chewy treat that’s a must for anyone with a sweet tooth. Leaving the sugar shack, it’s impossible not to pick up a few bits from the shop. Maple vinegar, maple fish rub, maple sugar and maple butter all find their way into my basket for me to experiment with at home.
the biggest revelation For me, the biggest revelation when it comes to maple syrup comes in the form of a humble maple cookie. Available in every supermarket and in smaller grocery stores in Montreal, these biscuits resemble the familiar custard creams we all know and love, except with the very distinct taste of maple.
credits xxxxxxxxxxxxxxxxx PHOtOGraPHs welovemaple.co.uk, getty images, istock by getty images
“Hot maple syrup is poured in strips over fresh snow and rolled up with an ice cream stick” Not only this, but they even come in the shape of the maple leaf – I doubt you can get more quintessentially Canadian than that. Boarding my plane home, I can’t help but think that maple syrup is far more versatile an ingredient than I had previously given it credit for. While many of the maple products that are readily available across Canada haven’t yet made their way to UK shop shelves, there’s no doubt that as an increasingly health-conscious nation, it’s only a matter of time before we find them on this side of the Atlantic. As Geneviève tells us, “it’s not a case of eating more maple, it’s more a case of choosing maple over refined, processed sugar” that harbours few nutritional benefits. So the next time you reach for the maple syrup, look beyond the pancakes and let this liquid gold take your dishes to new heights.
Don’t miss Panache, an award-winning restaurant in Quebec city, housed in a warehouse dating back to 1822. Head chef (and Maple Master) Louis Pacquelin’s amazing food combines with stunning views. saint-antoine.com Head to the renoir in Montreal’s Golden Mile and the sofitel hotel, where Maple Master Olivier Perret has created a menu to delight, surprise and satisfy every palate. restaurant-renoir.com/cuisine it’s all about the fantastic steaks and oysters at david McMillan’s celebrated restaurant, Joe Beef, in the heart of Little Burgundy, Montreal. joebeef.ca
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All I WAnt for ChrIstmAs Is… A one-stop shop that has all the food you’ll need at Christmas… Christmas Cheer Beer, £11.99 for a set of three; Star Christmas Cookies, £3.99 for 300g; Mulled Cider, £11.99 for 1 litre; Arden & Amici Amaretti Tin, £6.99 for 200g; Christmas Pudding Cookie Jar, £12.99; Christmas Chutney, £4.99 for 420g; Carrie Dewdrop 2.1m Tree, £169.99, all dobbies.com
Choose the Best
Great gifts for food lovers When it comes to choosing gifts for your foodie friends and family, try to select something that will last for at least a few months or longer, not just for Christmas. Whether they are a budding Mary Berry or Heston Blumenthal, we have something for everyone 00 woman&home passionate about food
chRistMas Foodie GiFts
Hampers at the ready
Bramble Cheese Board A gorgeous wooden design with crafted aluminium handles. Cheese knife sold separately. £49.95, harleyandlola.co.uk
From old-fashioned sweets to gluten-free delights and fantastic fish, these make luxurious treats for family and friends.
Mrs Bridges Small Hamper A shopping bag filled with Scottish Strawberry Preserve, Lemon Curd, Luxury Scottish Shortbread and Ploughman’s Chutney, £14.99, wyevalegarden centres.co.uk
Gluten-Free Gift Box Cookies, Christmas Pudding, Salted Mixed Nuts, Earl Grey Teabags, Honeycomb Bar and Ploughman’s Pickle, £24.99, lakeland.co.uk
Afternoon Tea Gift Set Jar of Lemon Cheese, Jar of Strawberry Extra Jam and Oat Crunch Biscuits, £14.99, dobbies.com
Uig Lodge Christmas Hamper Gamekeeper’s Fruit Cake, Cucumber and Beetroot preserves, Scottish Tablet, Smoked Salmon, Venison Salami, Isle of Harris Gin, Isle of Kintyre Cheddar and Seaweed Water Biscuits, £125, uiglodge.co.uk
Daffy’s Christmas Box is perfect for a gin lover. The distilled gin comes with two Spanish crystal glasses and the box depicts a map with the provenance of the botanicals, £49.99, daffysgin.com and Harvey Nichols
Noel Macarons Beautiful box of 24 macarons, £49.95, laduree.com
Sweet Pick ’n’ Mix Stand Nine sections filled with different sweets, £19.99, funky hampers.com
Chocolate Fish ’n’ Chips Gift Set White chocolate fish and chips presented in a quirky, retro fryer that can be reused by the lucky recipient, £11.99, very.co.uk The Rather Large Cracker contains 40 chocolates, paper hats and jokes, a great gift for friends and family for Christmas Day, £36, hotelchocolat.com
Christmas Mix Kit This neat gift set is the ideal present for any keen home baker, £12, cookiecrumbles.co.uk
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Personalised Wine Holder A fantastic way to present a loved one with their favourite wine, £26.99, gettingpersonal.co.uk
Perfect Presentation 12 vodka glasses and an ice bucket on a solid wooden board. Vodka serving set, £100, lsainternational.com
Feeney’s Irish Cream Liqueur Enjoy its superior taste over ice, as an indulgent cocktail or with coffee, £15 for 1 litre, tesco.com
Wine Craft Five handy tools hidden inside a bottleshaped case: a lever-style bottle opener, stainless steel bottle collar, stainless steel combo bottle pourer/stopper, bottle stopper and a foil cutter, £14.95, red5.co.uk
A tipple or two
It’s beginning to look a lot like Christmas, and that means presents, parties and, of course, booze
Glen Moray 25 Year Old Port Cask Finish A rich, sweet whisky that’s laced with impressions of wine, £120 for 70cl, glen moray.com
Bloom London Dry Gin An elegant and delicate gin which tastes exquisite, £24 for 70cl, waitrose.com
Crystal Skull Shaped Vodka Bottle The perfect gift for the person who has everything, £59.99 for 70cl, very.co.uk
Liqueur Crate Dark chocolate bottles filled with liqueurs, including rum, whisky and cognac, £8.99, lakeland.co.uk
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Six Sagaform Rocking Whisky Glasses and Whisky Stones These rocking glasses help to release the flavours of the whisky as they roll around and the stones keep drinks cool, £31.99 for six, designer-homeware.co.uk
Black Cow Vodka and Gold Plated Yukiwa Cocktail Shaker The finest, most velvety vodka, it’s almost a shame to add a mixer, £99, harveynichols.com
Seahorse Bottle Opener £14.95, miafleur.com
CHRISTMAS FOODIE GIFTS
Stocking fillers
Take your pick from our selection of little goodies, which are sure to go down a storm
Coasters £2.50 each, urbangraphic.co.uk Bottle Stoppers Get extra life out of your bubbly, £8.75 each, kikkerlandeu.com
Love Food Cake Plates £16.99 for four, lakeland.co.uk
Over Night Oats Mug For a make-ahead breakfast in a jar, £7.99, lakeland.co.uk Pink Fizz Cocktail Lip Balm, Prosecco Soap Bar £4.99 each, oakroomshop.co.uk
Hip Flask Let him know he’s the best, £29.99, getting personal.co.uk The Wine School Hamper From the experts at esteemed wine merchant Berry Brothers & Rudd, this wicker hamper is great for those who like wine but want to know more. This DIY wine course comes with a book and eight wines. £130, bbr.com
Book shelf
Three Mini Chocolate Pizzas These make an unusual gift, £14.99, funkyhampers.co.uk
Vegan Goodness Packed with delicious plant-based recipes to enjoy every day, £15, oliverbonas.com Cocktail Cookbook 75 easy-to-follow but brilliantly creative cocktail recipes, £18, quartoknows.com
COMPILED BY WENDY SALMON
Biscuit Baking Gift Set Includes a set of three red heart cookie cutters, £17.99, oakroomshop.co.uk
Hot Stuff in a Matchbox Something so strong in something so small… four bottles of the world’s hottest chilli powders in a matchbox, £4.99, inamatchbox.com
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taBle ideas
Celebrate in style
Make your Christmas the best one yet with beautifully dressed tables, stylish decorative ideas and great new buys to impress friends and family at this special time of year
Dark matters
Black is so fashionable at the moment and is perfect for a sophisticated place setting. this china has a gorgeous gold edge, which you can echo in decorations and candles. For a coordinated look, go for black wine glasses too. Use a selection of baubles in different shapes, sizes and finishes for an eye-catching display in each bowl. Similar china from brostecopenhagen.com. For similar baubles, try wayfair.co.uk
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Glass act
traditional brandy balloons are back in style, but not for drinking from – for decoration. this oversized version is the ideal vessel for a collection of ornate baubles, which can be used to brighten up a table or console. Place a cut-glass votive holder nearby to highlight the display and make everything glow. For a quick and easy festive look in any room, wrap pin lights around long branches and place in a large vase. Antique tealight holder, £4.99; baubles, from £3.99 each, all dobbies.com
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Dark and dramatic Glam up a plain wooden table starting with an on-trend grey runner as a base. Choose dramatic black china, adding a plain white plate to create contrast and hot pink napkins to give a shot of bold colour. A large black vase holds twigs and seasonal red berries for a striking centrepiece, with glass and wire hurricane lanterns arranged on either side. All amara.com
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table ideas
There is nothing like a splash of gold and silver at Christmastime. After all, it’s at this time of year when you can really go over the top with glitz and glamour. Metallics are so on-trend at the moment and will add subtle shimmer to your table. Use lots of candles for a gorgeous glow, and to create the perfect atmosphere for a meal to remember
this glamorous look is all about layering. start with a white tablecloth, then add a gold runner on top. a gold place mat topped with white and gold china gives a balanced and festive look. Gold glasses and cutlery add real luxury – and don’t forget the crackers! Candlesticks, £16 and £22; crackers, £12 for six; metallic wine glasses, £24 for four; tumblers, £24 for four; gold-effect cutlery, £32 for a 16-piece set; dinner set, £45 for a 12-piece set; reversible mat and coaster set, £20 for eight, all next.co.uk
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Silver streak
Make each individual place setting extra special. Use silver sequin place mats as the base, then top with gorgeous china with a metallic edge from villeroy-boch.co.uk, and stylish platinum and white plates from Jasper conran for wedgwood.co.uk. Place a beautiful bauble in a glass bowl and add a sprig of festive foliage. Cutlery, viners.co.uk
ComPiled By alison davidson
All that glistens
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Get the
feel good look make guests feel special with our great buys for this season
Gold Shimmer add a glam touch to celebrations with this pretty design. Matching champagne flutes are available too. Sparkle wine glasses, £10 for four; china, from £2, all wilko.com
Go With A BAnG
StAG PArty
no table should be without crackers at this time of year – we love the star design. Magical crackers, £14 for eight, selfridges.com
Plain white china is given a festive twist with an embossed stag design, and at such a great price, you can afford to use them just once a year. Stag dinner plates, £3 each; snowflake place mat, £2; beaded charger, £6, all matalan.com
On trend the shape of the season, geometrics, are combined with copper for a super-stylish accessory. Geometric candleholder, £13, pasx.co.uk
totAlly troPiCAl add a touch of fun to the festivities. Gold pineapple tray, £12.95, miafleur.co.uk
CheerS! it’s christmas – so bring out the bottles of fizz! Champagne trug, £29.99, tkmaxx.com/home
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VEry importANt producErs & suppliErs each year we sponsor our own golden fork award, in partnership with the great taste awards. the award is voted for by you, so thanks for voting! You’ll recognise the black and gold logo for these awards, which represent outstanding food and drink, and support small artisan producers in many ways. these awards guarantee something quite special and give a huge boost to the producers. our producers here all won a coveted golden fork award for being some of the best, no mean feat out of 10,000 entries, with 400 judges over 49 days – and a vigorous blind-tasting process.
Feel Good Food Golden Fork Award 2016 Sophie Browne, M’hencha in 2003, Sophie, a sales and marketing professional, was diagnosed with a chronic auto-immune disorder. her health deteriorated and she decided to leave corporate life to do something for herself. “Great idea, but i seriously didn’t have a clue, which is shameful, considering my background,” she says. initially, she started out baking cakes, but this proved unsustainable. in 2011, just as she was about to throw the towel in, she hit on the idea of baking her own m’hencha (citrus rosewater and pistachio Moroccan pastry cake), and a year later, was awarded three stars for it. at present, food festival goers or those living in the Cotswolds and oxfordshire are most likely to have tried sophie’s take on this traditional celebration cake. However, looking to the future, sophie says her strategy is to grow “steadily and sustainably, introducing new people to the wonderful flavours of m’hencha and giving them an exotic delight they can tear, share and socialise over”.
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Her latest award winner, the orange, cinnamon and date cake, includes almond frangipane with orange zest, cinnamon and dates, wrapped in crisp brick pastry and tightly coiled. it is made by sophie, by hand, in her micro-bakery in the Cotswolds. “i make the product by hand, which even includes hand-grating the orange zest to get the correct texture and the oils from the zest,” she says. besides taking the palate on a journey, this cake promotes a more convivial way of eating. eaten in the Moorish manner, whereby guests tear a piece from the end of the coil and then pass the cake on, it is a life-affirming experience – which, for sophie, it truly has been. themhenchacompany.co.uk
damian Blackburn mixes coffee beans to make dark Woods’ blend
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Golden Fork from the North of England
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DarK wooDS coFFee Damian Blackburn definitely knows his beans. having helped to set up and develop the Grumpy Mule coffee brand, he embarked on another coffee venture two-and-a-half years ago, with fellow coffee gurus paul Meikle-Janney and ian agnew. Under Milk wood was the first coffee to be developed once the roaster was installed at their converted textile mill in the colne Valley. “it was designed to be our house blend, so it had to be perfect for most coffee shops and restaurants,” says damian. “the other challenge we set ourselves was that it had to work both as a stand-alone espresso and blended with steamed milk in lattes, cappuccinos and flat whites. espresso blends can often be polarising: those that are too traditional in style are too dark and taste flat, against the modern style of lightly roasted, very high-altitude, high-acidity coffee for espresso. We wanted to create a blend that was complex, aromatic and tasty, with balanced acidity.” back in 2009, damian had visited the Kalledevarapura estate in Karnataka state, india, and he was suitably impressed. “it seemed fated that one day i’d get a chance to work with this coffee, and we’re the only uK roasters that do,” he says. the estate’s arabica beans are blended with others from ethiopia and brazil. the lower-altitude brazilian and indian arabica beans are roasted together to develop chocolatey sweetness and a velvety texture. the high-altitude ethiopian arabica is roasted separately and to a lighter roast character, adding citrusy lift and complexity. under Milk Wood is, as damian puts it, “a global team effort”, and winning a Golden fork was not just a proud moment for dark Woods Coffee, but also a victory for a rare sourcing approach that relies on good old-fashioned relationship-building. darkwoodscoffee.co.uk
Our favOurite Online and mail-Order fOOd suppliers Finding high-quality food has never been easier, thanks to the internet; most can be phoned, too.
meat, fish and poultry donald russell great for top-notch beef and venison, welfare-kind fish and seafood. donaldrussell.com Fish For thought fresh fish from Cornwall, as well as a range of frozen and smoked fish. martins-seafresh.co.uk the Fish society all freshly frozen, top-quality organic fish and seafood, including smoked fish. thefishsociety.co.uk Forman & Field excellent smoked salmon and other fish, plus all sorts of food goodies, from pies to liqueurs, cheese to patisserie. formanandfield.com graig Farm organics graig farm has won awards for its organic meat and poultry. it now offers groceries, baby food and ready meals. graigfarm.co.uk lane Farm country Foods for fabulous pork, gammon, ham, bacon, sausages and salami. owners sue and ian are happy to help with any cooking queries. lanefarm.co.uk godFreys for more than 100 years, this family butcher has been supplying superb freerange meat – and it’s now online, too. godfreys.co the Well hung meat company based in south devon, this close-knit operation offers top-notch organic lamb, beef, pork and poultry. wellhungmeat.com
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Golden Fork from London and the South East
the bread FactOry You wouldn’t think that, within a unit on an industrial estate in north-west London, you’d find a team of bakers producing top-notch creations with honest ingredients and age-old techniques. this unassuming bakery includes royal households, Michelin-starred restaurants and five-star hotels among its clients. However, it also sells into retail, pub and restaurant groups and independent cafés and shops, with the mission of making artisan bread accessible to all. eylah ehrlich is the head of cake and pastry at the bread factory. she explains: “We want to increase the market for artisan bread, as we believe more people should enjoy it. this is what our customers judge us on and why we work with them to ensure that every product is exactly the way they
all the bread Factory’s products are handmade; below: eylah ehrlich, head of cakes and pastry
want it. it’s also why we have created 227 new product lines in the past year and why 39 per cent of our products are bespoke.” one product – the bakery’s seeded cracker – is attracting particular attention after being awarded the Golden fork. “We wanted to produce a simple cracker that works in both a sweet and a savoury setting. the paper-thin dough provides the perfect base. the crispy, melt-in-yourmouth pastry complements the spices and flavours of the seeds,” says eylah. We’d eat these seeded crackers with some gooey blue cheese – delicious! breadltd.co.uk
Supreme Champion 2016 and Golden Fork from Northern Ireland hannan meats
Peter hannan, owner of hannan meats, started the company in 1991
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hannan Meats was crowned Great taste supreme champion in 2012 and had won Best speciality in northern ireland three times, not to mention so many gold stars that even the Great taste organisers are struggling to keep count. and this year, the company stormed back, taking the supreme champion title for the second time. the entry that blew the judges away was its Glenarm shorthorn four-rib roast, a rack of ribs that is dry-aged in a Himalayan salt chamber to produce a meltingly mouthwatering and succulent cut. it is the very definition of slow food, starting with the rearing of the beef cattle and ending with a 28 to 45-day stint in a salt chamber. “We are very reliant on the 122 farmers who produce Glenarm shorthorn beef for us. We pay them a premium for rearing
the beef exactly the way we want it. after two years, they deliver it to us and we make a substantial difference to it by ageing it properly,” says managing director peter Hannan. a tiny detail makes all the difference. “the muscle on the top of the rib is called a ‘cap’. Quite often, we take that off to age the meat, but in this case we left it on to draw out the moisture, so it turns into magnificent golden fat when roasted,” says peter. “fat is a glorious thing and we have been misled for a number of years about it. now people are returning to animal fat.” FGF editor Jane Curran, who is one of the judges and sits on the final judging panel, can attest to this extraordinary piece of beef. “i would get on a plane to belfast with an empty suitcase to bring beef from Hannan Meats home. it is truly the best beef i have ever tasted!” hannanmeats.com
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winG OF st mawes offers a seasonal selection of fabulous fish from sustainable sources, with great recipes to make the most of your haul. thecornishfishmonger.co.uk
Vegetable boxes abeL & cOLe award-winning one-stop shop for all things organic. sign up for a weekly box of fruit and veg to be delivered, filled with produce – a different selection every week. abelandcole.co.uk riverFOrd OrGanic Farms fantastic home-delivery service for fruit and vegetables, plus a great selection of meat, wine, fruit juice, dairy and eggs. riverford.co.uk
Small Artisan Producer of the Year
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bermOndsey street bees this special award, created to encourage new artisans, is presented to a solo producer or to one whose business is at an early stage. as well as the trophy, the prize includes advice, support and mentoring from relevant professionals and well-established food producers. dale Gibson realised that the roof of his Victorian sugar warehouse near the shard, surrounded by parks and rooftop gardens, provided a green environment in the heart of London. after training as a beekeeper, he installed his first hives in 2007. urban hives play a crucial role in pollinating gardens and allotments, as well as providing local honey for city-dwellers. from the beginning, bermondsey street Honey has been highly sought after, and its complex multi-floral taste has won many awards. it was judged best Honey in London at the 2011 national Honey show. With London’s open spaces diminishing, the firm works with local government and community groups to sponsor and maintain sustainable, bee-friendly planting initiatives. every hive needs 50kg pollen and 250kg
dale Gibson produces sweet honey near the shard in London se1
nectar every year just to survive. a Cleaner, Greener, safer grant from southwark Council funded bermondsey street bees’ pollinator-friendly planting project in the historic st Mary Magdalen churchyard in se1. this once-bleak strip of ground was transformed into a lush garden, beautifully maintained by southwark’s parks team. in 2012 the firm set up its second apiary, in the suffolk village of orford, producing suffolk Coastal Honey. the bees forage in fields, trees and wild hedgerows to produce this quintessentially english country honey. as with bermondsey street Honey, it is raw and unprocessed. it’s a truly inspiring story of how one man’s passion can provoke change in an urban environment, creating something special and delicious in the process. bermondseystreetbees.co.uk
Share with us! do you have a favourite place to shop? tell us about your local heroes and
fab discoveries on our Food & interiors forum. Log on to womanandhome.com and click on Forums. Or send us a message on Facebook. Go to facebook.com/feelgoodfooduk
Farmers’ markets find a certified farmers’ market from more than 500 in the uK. farma.org.uk
Cheese the Fine cheese cO a great selection of british cheese and extras, including clotted cream from devon, pickles, crackers and chocolate truffles, too. finecheese.co.uk neaL’s yard dairy a british regional cheese specialist. Choose from a range that includes stinking bishop and Gabriel, as well as Cheddar and Wensleydale. nealsyarddairy.co.uk PaxtOn & whitFieLd for british and Continental cheeses, plus wines and fantastic gifts. paxtonandwhitfield.co.uk the teddinGtOn cheese a huge selection of both british and Continental cheeses, with great hampers and fabulous cheese wedding cakes. teddingtoncheese.co.uk
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Drinks In Tube: smart little black tasting boxes making premium and exclusive wines and spirits accessible. Each box comes with a set of wines or spirits, along with tasting cards and food pairing suggestions. These make wonderful Christmas gifts for wine and spirit lovers, connoisseurs and novices alike. Choose from our range of Premium French wines, English Gins, Rum, Port, English Vodka and Cognac. We also have our very special Christmas Crackers for this festive season, each one with a tube of Gin or Cognac inside.
Yet more deliciously professional ingredients for serious foodies Wonderfully traditional Dandelion & Burdock - intense natural flavour for cooking, baking, desserts and more.
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Christmas designs now available Huge choice of stylish wipeable tablecloths custom cut to size
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Cotswolds, England
www.rossandrossfood.co.uk
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The feel good recipe list Meat and poultry 11 16 16 20 24 24 24 30 37 41 45 45 73 75 76 78 79 82
Sprouts with crispy bacon, chestnuts and buttered garlic crumbs Pumpkin soup with crème fraîche and bacon Lasagne and beans with garlic bread Spicy meatball pasta bake Horseradish beef and root vegetable wine stew Italian lamb shank stew Bombay braised chicken Harry Eastwood’s Redcurrant glazed ham Roast turkey with cranberry and polenta stuffing Gravy Cranberry and chestnut turkey breast roll Roast rib of beef with red wine gravy Cranberry and port gammon Watermelon, cured ham and feta sticks Bang bang chicken with rice noodles Fried chicken salad platter Rare Asian-style beef with chilli salad and dipping sauce Mexican meatballs
Meat-free 10 10 11 12
Christmas coleslaw Winter vegetable gratin Brussels sprouts soup Trine Hahnemann’s Chicory with red onion and grapefruit 21 Peri-peri rainbow wrap 40 Sautéed sprouts, sugar snaps and beans 40 Sweet sesame roast carrots 40 Roast potatoes and parsnips with a Parmesan crust
146 woman&home PASSIOnATE ABOUT FOOD 00 woman&home passionate about food
40 40 41 41 45 46 73 78 82 86 86 86 86 87 88 89 90
Braised red cabbage Chestnut, apple and red onion stuffing Cranberry relish Bread sauce Festive stuffed butternut squash Squash, onion, mushroom and Brie pies Spelt tabbouleh Courgette fritti with lemon mayonnaise Beetroot and goats’ cheese crostini Bloody Mary soup shot White gazpacho soup shot Guacamole soup shot Festive cheeseboard Water biscuits Cheesy gougères Mini apple rarebit Vivek Singh’s Honey and chilli potatoes
fish and shellfish 18 19 20 34 35 35 47 48 74 77 82 86
Salmon in filo pastry Sichuan mackerel and rice noodle stir-fry Crab and watercress risotto Avocado mousse with fresh crab Spicy olive tapenade Prawns in anchovy butter Wrapped salmon, spinach and peppers Diana Henry’s Smoked trout, eggs & keta with sour cream dressing Scandi-style salmon with pickles Crispy fried nuggets of miso halibut Indian spiced king prawns Sashimi to share
desserts, bakes and drinks 27 Bakewell mince pies 27 Eggnog 54 Fruity glitter jellies
54 Celebration blueberry and limoncello trifle 54 Chocolate and passion fruit mousse 58 Poached plums 58 Berry burst vanilla pavlova 62 Red velvet and chocolate layer cake 62 Easy Baileys baked Alaska 62 Upside down lemon and cranberry cheesecake 66 Fruity mulled wine mincemeat tart 66 Chocolate and mint parfait 66 Traditional round Christmas pudding 68 Marcus Wareing’s Prune and Armagnac tart 85 Iced whisky mac 89 Kiwi daiquiri 94 Danish spiced almond wreath 94 Spiced Christmas mittens 95 Chocolate and chestnut roulade with cream liqueur 98 Fruity fig and orange tarts 100 Chocolate Chelsea buns 100 Festive chocolate wreath 102 Catherine wheel meringues 104 White chocolate and almond Black Forest cake 104 Marmalade cake 107 Orange and almond cake 108 Andrew Whitley’s Christmas bread 116 Mulled wine marshmallows 116 Clementine vodka 116 Pomegranate vodka 116 Limoncello 116 Damson gin 120 Preserved fresh lemons in salt 121 Clementine fruit jellies 121 Edible tree decorations 122 Annie Rigg’s Panforte
YOUR PARISIAN ZEST Cointreau and Liberty London have joined forces to design an exclusive Limited Edition gift box ‘Your Parisian Zest’ and to launch #1orange1tree project, which works to restore local biodiversity and create a social impact in the region of Senegal. Only 50 will be available in the UK, and one of the 50 “coffrets” will also hide a ticket for one lucky recipient to get a chance to visit Senegal and personally assist with the reforestation project. What’s more, Cointreau invites everyone to participate in #1orange1tree project simply by sharing a photo or video of themselves with an orange on social media using the hashtag #1orange1tree and nominate friends to do the same. For every image posted, using the hashtag, Cointreau will commit to planting one tree in Senegal. ‘Your Parisian Zest’ is exclusively available at Liberty London from mid-November for an *RRP £250
#1orange1tree Enjoy Responsibly For more info, please visit cointreau.com
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