Innholdsfortegnelse for December 2017 i Delicious UK

As the days shorten, the anticipation grows. Gifts are chosen and cards to faraway friends are written. Festive aromas from mince pies and mulled wine fill the kitchen as ‘Hark the Herald’ rings out from the radio. Now’s the time to dig out the decorations for the traditional untangling of the lights. There’s a flurry of last-minute shopping until finally the big day arrives – bringing with it friends, family and the sumptuous feast. Then, happy and relaxed, you can see out the rest of the year on the leftovers – maybe the best moments of the Christmas break. The 5-minute recipe Marsala glögg SERVES 4-6. HANDS ON TIME 5 MIN Put 450ml marsala in a medium pan with 450ml water, a splash of brandy (optional), 1 vanilla pod, 3…

“I love Christmas. For me it’s the true season of home. I relish that sense of cocooning, of taking cosy comfort indoors. And, while I have fairy lights up all year round, at Christmas I truly festoon the place. All is a-twinkle and a-glow, and I take refuge in my kitchen from the frenzied pace of the season. Now, I’m no sentimental fool. I realise that festive frenzy can take hold of us cooks all too easily. Cooking and feeding people gives me a very profound pleasure, but at this time of year we can put unrealistic pressure on ourselves and turn pleasure into panic. Here are a few practised habits, and some new ones, which help get me through Christmas without a dip in my seasonal cheer!” 1 KEEP…

Driving home for Christmas Ah, that sense of anticipation as you pack up the car and travel to see friends and/or family over Christmas. It’s a festive event in itself – especially with the sounds of the 1986 Chris Rea song serenading you as you drive. Gift-wrap half these sweets for the people waiting to greet you at the other end and enjoy the rest en route, with the car radio softly crooning festive tunes. Salted caramels MAKES ABOUT 30. HANDS-ON TIME 20 MIN MAKE AHEAD Make the caramels up to 3 days in advance and keep in the fridge. FOOD TEAM’S TIP If you don’t like your caramels salty, leave out the salt in steps 2 and 3. ‣.  180g caster sugar‣.  80g golden syrup‣.  250ml double cream‣.  5…

Halloumi and pistachio nut roast SERVES 6. HANDS-ON TIME 45 MIN, OVEN TIME 1 HOUR MAKE AHEAD Make up to 24 hours ahead, cover and chill. Bake as in the recipe (step 3). The cooked nut roast will keep for a few days in the fridge. Reheat or serve cold as part of a spread. FOOD TEAM’S TIP Look out for mixed packs of dried berries and cherries in the supermarket, or use dried sour cherries or sultanas. ‣.  50g butter, plus extra to grease‣.  1 red onion, chopped‣.  4 banana shallots, chopped‣.  2 carrots, grated‣.  1 garlic clove, crushed‣.  125g chestnut mushrooms, finely chopped‣.  175g cooked basmati rice‣.  120g fresh sourdough breadcrumbs‣.  50g hazelnuts, finely chopped‣.  50g pistachios, finely chopped‣.  125g halloumi cheese, grated‣.  2 medium free-range eggs, lightly…

“We’ll sit round the table for a traditional turkey – but I’ll probably sleep until lunchtime because I’ll have been up for 24 hours” THE NURSE SAM NEWMAN Sam is a specialist nurse who works in an acute NHS trust in central London “As a child, Christmas was a lot of fun – decorating the tree, lots of presents, a big group of us getting together and eating lovely food. My mum was a nurse too, and if she was working we’d still have Christmas dinner, then take some up to her in A&E. I knew I’d have to work unsocial hours when I signed up to be a nurse. It’s part of the job. My background is in intensive care and I now work for NHS Blood and Transplant…

“This time of year was made for reading, for cosying up with someone’s words. I have a reading chair, comfortable and with good light and, crucially, from which it is impossible to see the television. It is the carrot with which I tease myself on a busy day. Howling wind or falling snow aside, the best reading companion is the smell of something baking in the oven…” Orange and poppy seed stollen MAKES ONE LARGE STOLLEN; SERVES 16. HANDS-ON TIME 45 MIN, OVEN TIME 35-40 MIN, PLUS RISING AND PROVING “A good stollen is, at least for this Christmas-ophile, the pinnacle of the range of festive cakes. It is with some relief, as I look down at the untidy bundle that is my homemade Christmas stollen, that I remember the…

Marbled snowmen snowflake cake THIS RECIPE IS FOR DECORATING A 20CM FRUIT CAKE. HANDS-ON TIME 30 MIN (50 MIN WITH THE SNOWMEN), PLUS 2-3 HOURS DRYING MAKE AHEAD Ice your cake up to 2 weeks ahead and keep in a cool place. FOOD TEAM’S TIPS The icing will look best on a cake that’s been covered with marzipan at least 24 hours in advance. Use a different colour marbling if you want – pale green would work well. Finish off by dusting the cake with edible silver lustre or glitter. We had a little orange food colouring and used it to make carrot noses out of fondant, but you can draw on a nose. Find speciality decorating items like the black writing pen, edible lustre/glitter, cutters and cake smoother at…

FOR A PIÑA COLADA LOVER Coconut rum but not as you know it… Lightly aged, it’s made from Guatemalan first-press sugar cane rum, which is blended with Caribbean rums and coconut water. Aluna coconut rum, 24.95 for 70cl, Harvey Nichols and 31Dover.com WASSAIL! A vintage wax-sealed bottle of lightly sparkling cider from one of the oldest cider-making families in Somerset, blended from apples picked at Iwood farm. Sheppy’s Iwood gift box, £19.95 for 75cl, moonpig.com TALL, DARK AND HANDSOME Distinguished bourbon, for sipping or stirring into the ultimate Old Fashioned cocktail. Crafted in small batches, Bulleit uses the finest grain and limestone-filtered Kentucky Salt River water. Bulleit Bourbon 10-Year-Old, £42.95 for 70cl, thewhiskyexchange.com and specialist retailers…

SAINSBURY’S BREAKFAST TREAT A festive dish for two: runny poached eggs with flakes of hot-smoked salmon, citrussy hollandaise and soft blinis, easy to prepare and prettily presented. Taste the Difference Hot Smoked Salmon & Egg Royale, £6 STANDBY SUPPER Hunks of salmon and juicy prawns in a moreish herb and cream sauce under a crisp topping. Taste the Difference Seafood Gratin, £18 for 1kg, order online by 15 December to pick up in store WINNING ICE CREAM Luxurious ice cream swirled with chunks of sticky toffee sponge. Spoon over the pud or eat on its own. Jude’s Sticky Toffee Pudding ice cream, £4 for 500ml MARKS AND SPENCER VEGGIE SHOWSTOPPER STAR VEGGIE BUY With a rich, tangy sauce and chunky veg, these savoury cheesecakes are the most innovative (and best…

Some of our reliable favourites for festive fare – and the last dates you can order for Christmas delivery (order sooner rather than later, though). Companies with a star have products available via our online shop, too: visit deliciousmagazine.co.uk/shop CHEESE paxtonandwhitfield.co.uk  19 December ★ lafromagerie.co.uk 20 December nealsyarddairy.co.uk 19 December pongcheese.co.uk 20 December finecheese.co.uk 21 December CHRISTMAS CAKES & BAKES bettys.co.uk  3pm, 20 December Superlative Christmas cakes and stollen gailsbread.co.uk 20 December Mince pies, breads and bakes – also via Ocado konditorandcook.com 20 December Outstanding cakes, brownies and mince pies WINE, COCKTAIL KIT & UNUSUAL DRINKS drinkstuff.com  15 December thedrinkshop.com 18 December thewhiskyexchange.com 7pm, 19 December All the bar paraphernalia you could need majestic.co.uk 5pm, 20 December Quality wines by the case, plus glassware rental for parties MEAT, POULTRY, FISH & CHARCUTERIE campsieglen.co.uk  12 December ★ Award-winning seafood charcuterie…

WEEKNIGHT PROMISE Your guarantee for every recipe in this feature: NO MORE THAN… ‣.  10 ingredients‣.  30 min hands-on time‣.  650 calories per portion (but most recipes have fewer)‣.  10g sat fat per portion PLUS… • No unnecessary added sugar • Minimal washing up PASTA POWERHOUSE Carbonara frittata SERVES 4. HANDS-ON TIME 25 MINUTES, GRILL TIME 7-10 MIN FOOD TEAM’S TIP This gives a slightly runny frittata, like a creamy carbonara. If you’d prefer it to be completely set, grill at a lower heat for an extra 5-8 minutes. MAKE IT VEGGIE Leave out the ham and add 100g defrosted frozen peas with the broccoli in step 3. ‣.  28g vegetable Knorr Stock Pot (optional)‣.  150g spaghetti‣.  1 head broccoli, cut into small florets‣.  1 tbsp olive oil, plus extra…

Smoky sausage chilli MAKES ENOUGH FOR TWO MEALS FOR 4. HANDS-ON TIME 20 MIN, SIMMERING TIME 45 MIN MAKE AHEAD Make the chilli up to 48 hours in advance. Cool, cover and store in the fridge (or freeze; see box, right). FOOD TEAM’S TIP If you like spice, add a chopped fresh chilli with the vegetables or a tablespoon of chilli flakes in step 1. ‣.  Oil for frying‣.  4 carrots, chopped‣.  4 celery sticks, chopped‣.  4 garlic cloves, crushed‣.  2 bay leaves‣.  2 tsp ground cumin‣.  2 tsp ground coriander‣.  90g chipotle paste‣.  12 free-range pork sausages, cut into chunks‣.  3 x 400g cans chopped tomatoes‣.  Steamed basmati rice, 1 sliced red chilli, fresh coriander leaves, soured cream, lime wedges and tortilla chips to serve YOU’LL ALSO NEED… •…

1 Put the turkey crown breast-side down on a work surface. If it still has the backbone in place, use poultry shears and a sharp knife to cut it out (this can be tough), leaving all the breast meat in place [a]. Next, slice off each wing by cutting between the joint. 2 Turn the crown over (breast-side up), with the small (neck) end facing you. Peel back the skin (keep this as intact as possible) and find the wishbone with your fingers (it might have been removed already). Using a long flexible boning knife, cut around the wishbone on all sides to release it from the flesh. Once it’s fully exposed [b] you can use shears to remove it. 3 Turn the crown back over (skin-side down) so you…

FREEZE You can freeze mandarins whole: the skin will go soft but the flesh remains sound. I prefer to peel them, then cut away the membrane and slip each segment out from its case. Freeze them on a tray, then pack into bags. Smaller fruit are best juiced, grating in a little zest before freezing in a plastic box. PRESERVE In L’Anice Stellato, a Venetian restaurant in the boho Cannereggio area, they dry mandarin segments to make toffee-redolent chewy sweeties to serve with cheese. Here’s how… Put peeled mandarin segments on a baking tray and dry in a dehydrator or the oven set at the lowest temperature – ideally 70°C. Check after 4 hours. Remove when they’re pliable but no longer juicy. Cool and store in an airtight box.…

LUXURY RASPBERRY & PISTACHIO LAYERED PAVLOVA £6, SERVES 8 This perfect combination of crunchy yet gooey meringue combines sweetened lemon British whipped cream and raspberry sauce, all topped with heritage raspberries and a sprinkling of pistachios. Once defrosted, this impressive dessert is ready to serve for an easy crowd-pleaser. 10 CHEDDAR SOUFFLETTES £3 PER PACK OF 10 Iceland’s Extra Mature Vintage Cheddar Soufflettes are light, fluffy and simply irresistible, making them the perfect start to any festive dinner party. They’re a first in the frozen world and available only at Iceland. 2 SAVOURY SMOKED SALMON CHEESECAKES £3.50 FOR 200g This crumbly Scottish oatcake biscuit base is topped with a creamy smoked salmon mousse and garnished with oak and beechwood-smoked salmon. Serve with salad for a light and…

“Over the past 20 years, Britons have nearly halved the time they spend preparing meals” “Here’s one I had delivered earlier” It’s the annual festive jigsaw puzzle: how do I fit the brining turkey in the fridge but leave room for the trifle? If Gran’s at the table peeling the spuds, where is little Charlie going to ice his tree decorations? And if only we had a second oven for the ham… You’d think, given the nation’s seeming obsession with cooking (not to mention our enthusiasm for ever more elaborate seasonal feasting) that we’d be building bigger kitchens. You’d be wrong. In new-build homes, there is a worrying trend towards kitchens that are too small to swing a turkey in. An estate agents’ survey showed recently that the…

SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 20-30 MIN KNOW-HOW  French-trimmed lamb racks have had the bones cleaned of all fat and sinew to give a neat appearance. Ask your butcher to do this for you, or find a step-by-step guide on how to do it yourself at: deliciousmagazine.co.uk/stories/ how-to-french-trim-a-rack-of-lamb. • 2 x 300g lamb racks, French trimmed (see Know-how) FOR THE BREADCRUMB CRUST ‣.  65g fresh white breadcrumbs‣.  Grated zest 2 lemons and juice ½‣.  20g parmesan or grana padano, finely grated‣.  2 tbsp chopped fresh parsley FOR THE OLIVE PASTE ‣.  50g black olives, finely chopped‣.  1 tbsp capers, chopped‣.  4 fresh thyme sprigs, leaves picked and chopped‣.  Glug olive oil, plus extra to grease 1 Heat the oven to 220°C/fan 200°C/gas 7. For the crust, combine…

SERVES 10. HANDS-ON TIME 50 MIN, OVEN TIME 1 HOUR, PLUS RESTING MAKE AHEAD  Make the pie to the end of step 5 and store in the fridge for up to 24 hours. Or freeze unbaked, wrapped in cling film and foil, for up to 1 month. Defrost fully in the fridge before baking, and glaze before baking. When game is in season, make and freeze the filling for up to 6 months. Defrost in the fridge before using. FOOD TEAM’S TIP  We used Marks & Spencer Game Pie Mix, which contains pheasant, rabbit and partridge. Ask your butcher for a similar mix or buy the game of your choice to the same weight and dice the meat in 2cm chunks. It’s easiest to use scissors to trim the pastry…

SERVES 6. HANDS-ON TIME 30 MIN, OVEN TIME 4-6 HOURS FOOD TEAM’S TIP  The lamb may be tender and ready to eat after 4 hours, but after 6 hours the meat will be cooked enough to fall from the bone and the sauce will be more flavourful. ‣.  10 green cardamom pods‣.  1 cinnamon stick‣.  Rapeseed oil for frying‣.  1 tbsp chilli flakes‣.  1 tbsp ground cumin‣.  1 tbsp ground coriander‣.  2 tsp ground turmeric‣.  2 onions, finely sliced,‣.  2 garlic cloves, crushed‣.  40g fresh ginger, grated‣.  2 red chillies, sliced‣.  200ml red wine‣.  400g tin chopped tomatoes‣.  750ml good quality fresh lamb or chicken stock‣.  Pinch sugar‣.  2kg British lamb leg (bone in) YOU’LL ALSO NEED… • Large roasting tin or 2 litre ovenproof dish 1 Heat the oven…

WHAT’S THE DIFFERENCE? HAM & GAMMON The simple answer is that gammon needs cooking before you eat it and ham doesn’t. After cooking, a gammon joint technically becomes a ham. Both use meat from the back leg of a pig – or the whole leg – which is dry-cured or brined in the same way as bacon. Often ingredients such as sugar and spices are added to give character to the cure. Gammon and ham are both available smoked or unsmoked. Where things get complicated is that, while gammon is always raw, ham isn’t necessarily always cooked. Some hams – such as parma or serrano – are cured with salt, then air-dried for 6-24 months, during which time the meat firms up and the flavour matures. These hams, though uncooked,…

This time of year is about making memories and feasting. For most of us, a chunk of days off means a chance to regroup, talk to each other (hello family, remember me?), relax, take stock and, inevitably, do a whole lot of cooking, eating – and washing up. As ever, we started thinking about this twinkly, glowing Christmas issue way back in the summer on a warm day at my house. Everyone came armed with ideas, then we voted for our favourites and worked in tiny teams to create the stories brought to life in the pages of this issue. My favourite of all is the one we dubbed ‘Christmas in songs’ (see p25) – features assistant Phoebe’s idea. The premise is simple: key recipes for the festivities…

GOOD CHEER I love Christmas. I love the food, the parties, the presents. I love the fact that every family in the nation has its own special rituals that are unique to them. (Ours involves present-opening on Christmas morning with a bacon sandwich and a glass of champagne.) But, as much as I love the whole thing, I’m also aware that Christmas can be a huge source of stress, and the last thing anyone wants is to end up on a loved one’s Naughty List for Christmases to come. So, in the interests of peace and goodwill, here’s my guide to being a good festive guest… Naughty... 1 If you’ve been asked to bring a starter or dessert and you bring one that needs to go in the oven, woe…

“You’ve probably long since grown used to the seasonal jingles wafting cheerily down the aisles of your local shops. The initial tingle of festive expectation is mixed, in my case at least, with a growing awareness that I need to get organised. It’s not so much to do with the preparations for Christmas Day itself. It’s making sure I’m ready for all those other bits of random socialising that seem to happen at this time of year – the mate who is ‘just passing’, or the friends who pop in for a drink and end up staying for supper. A well-stocked fridge and cupboards help take the stress out of the whole business. So what should you have up your sleeve? Well, perhaps the makings of a quick canapé or…

Gravy is a very British obsession. The gravy-off on these pages was inspired by a debate among the delicious. team during the planning day for our Christmas issue – vastly differing opinions revealing how strongly people feel about the runny stuff on their Christmas plate… Should it be thick or thin? Poured over the roasties or not? The jury’s out. We set our mother and son team head-to-head over a hot stove with no idea what to expect when it came to their generational gravy war. Would tradition prevail over cheffyness? The results are revealed overleaf... It’s clear that an appreciation of gravy is ingrained in our psyche, and our history as a nation of gravy lovers goes way back. The large dinner parties so popular with the Victorians were…

“The sweetness of a long-braised red cabbage is perfectly punctuated by the cheek-squeaky sharpness of cranberries. If you let this stand a little before serving, they – most desirably – help to thicken the juices the cabbage gives off as it cooks. Indeed, I always make red cabbage ahead of time: think of it as a vegetable stew, which is better, as all stews are, when the flavours are left to mellow and merge with one another.” Red cabbage with cranberries SERVES 8-10. HANDS-ON TIME 20 MIN, SIMMERING TIME 1½-2 HOURS NIGELLA’S TIP If you’re feeding less than a crowd, stash what you don’t need in airtight containers and freeze for up to 3 months, ready to provide warm succour on cold winter nights. MAKE AHEAD To reheat the defrosted…

THE STEINS’ NEW YEAR MENU Txangurro: Basque-style baked crab gratin Lamb shoulder with white miso cream and chicory Apple tarte tatin with brown butter crème anglaise Rick Stein made his name showing the nation how to cook seafood, so it’s little surprise that fish figures in the family’s festive celebrations. “We cook a whole turbot on Christmas Eve and serve it with hollandaise sauce,” he says. But Yuletide with the Steins has its fair share of traditional, classic festive food, too – and a small dose of family drama (it’s good to know they’re like the rest of us). On Christmas morning the clan heads down to their pub, The Cornish Arms in St Merryn. “Just for an hour,” says Rick. “It’s the best pub session in the year.” “We…

Citrus and passion fruit cheesecake GF SERVES 8-10. HANDS-ON TIME 30 MIN, PLUS CHILLING MAKE AHEAD Make the cheesecake up to 48 hours in advance and store covered in the fridge. KNOW-HOW Raw cacao nibs are made from cocoa beans that have been fermented, sun-dried and broken into small crumbs. FOR THE BASE ‣.  160g gluten-free rolled oats‣.  1½ tbsp raw cacao nibs (see Know-how; we used Naturya, from Ocado and Holland & Barrett)‣.  100g almond butter‣.  30g stoned dates‣.  ½ tsp ground cinnamon‣.  ½ tsp vanilla extract FOR THE FILLING ‣.  280g full-fat cream cheese (we used Philadelphia)‣.  80g greek yogurt‣.  Grated zest 1 orange‣.  Grated zest and juice 1 lime‣.  3 passion fruit, halved‣.  1-1½ tbsp maple syrup (see How We Did It)‣.  Fresh mint leaves to garnish…

Christmas is well on the way, and at this time of year we all crave simple comfort food in amongst our festive favourites. Sometimes all you want is a lovely warming bowl of soup, but do you like to get from pan to bowl as soon as possible or do you prefer to take a little time over it? In any case, add deeper layers of flavour to your soup with new OXO Ready To Use Stock. It’s available in three flavours: Rich Farm-Bred Beef, Succulent Free-Range Chicken and Tasty Vegetable, which gives a richness to this quick soup recipe. Quick sweet & smoky soup SERVES 4. READY IN 30 MIN ‣.  1 tbsp olive oil‣.  6-8 fresh sage leaves‣.  100g smoked bacon lardons‣.  1 tbsp runny honey‣.  ½-¾ tsp…

“Still have a few food-loving people to tick off your list? From books for leisurely reading to sweet treats and unusual spirits, every gift in this collection is available either on the high street or with a few clicks online.” KAREN BARNES, EDITOR I wish... GOLD FOR GIVING Co-founded by food writer Georgie Fuggle, Little By Little jewellery draws on the natural beauty of food. We love this elegant pendant, inspired by segments of a Seville orange. Funds from each sale are donated to Action Against Hunger to feed a malnourished child for one day. Gold Seville Segment Pendant, £60, littlebylittlejewellery.com CHORAL CROCKERY Illustrated with lyrics from Christmas carols, these are singing out for mince pies. Christmas Carols plates, £44.95, box set of 2, emmabridgewater.co.uk AND RELAX… Delicately scented…

Did you know our new shop sells top quality free-range turkeys, wine, gin, liqueurs, smoked salmon, cheese, mince pies… ? SO many delectable treats for your festive table and to buy as gifts. Visit delicious magazine. co.uk/shop  to find the latest gems TO NIBBLE WITH DRINKS Award-winning Beher Pata Negra Iberico ham from acorn-fed pigs. Carve wafer-thin slivers to serve alongside an aperitif, or with scrambled eggs for an indulgent breakfast. £79.95 for 500g (worth every penny) BEST FOR YOUR CHEESE You simply have to try these award-winning seaweed biscuits and shortbread. They might sound odd, but trust us: there’s just the faintest scent of ozone. Outstanding. Stag Stornoway water biscuits; Stag Stornoway shortbread, each £2.62 for 125g YOUR GO-TO TURKEY Copas birds are free-range, succulent…

It’s a special time of year, so make sure your drinks selection stands out. I’ve come up with spectacular matches for your best cooking – not only wines but also exciting beers, ciders and soft drinks, all of which will enhance whatever’s on your menu, at a range of prices. And since it’s party season, I’ve selected sparklers, spirits, winter cocktails of the moment and lots of gin as well. Cheers! SUSY ATKINS, DRINKS EDITOR Get the party started The job of that first drink is to zip across the palate, waking up the taste buds with zesty, light, crisp flavours – and, often, lively bubbles. Here’s some fine fizz and a couple of alternative aperitifs GREAT VALUE Majestic Loves Fizz NV, Italy (£7.99, or £6.49 as part…

Thai green prawn curry SERVES 4. HANDS-ON TIME 30 MIN Swap Thai curry paste for NEXT TIME an Indian masala paste and use roast beef or chicken. ‣.  Oil for frying‣.  2 onions, finely sliced‣.  3 tbsp Thai green curry paste‣.  1 red chilli, sliced‣.  20g fresh ginger, grated‣.  1 head broccoli, cut into florets‣.  400ml tin light coconut milk‣.  2 pak choi, sliced‣.  300g sustainable peeled raw king prawns (defrosted if frozen)‣.  1½ tbsp fish sauce‣.  Grated zest and juice 1 lime, plus wedges or halves to serve‣.  Bunch fresh coriander, chopped‣.  Steamed rice to serve 1 Heat a glug of oil in a large deep frying pan or wok over a medium heat and fry the onions for 5 minutes until starting to soften. Stir in the curry…

Warm root vegetable and parma ham salad with yogurt dressing SERVES 4. HANDS-ON TIME 30 MIN, OVEN TIME 45 MIN Heat the oven to 200°C/180°C fan/gas 6. Put 500g carrots, quartered lengthways, 400g parsnips, quartered lengthways, 6 banana shallots, halved lengthways, 4 fresh thyme sprigs and a bashed garlic clove, still in its skin, in a roasting tin. Drizzle with extra-virgin olive oil, season well with salt and pepper and roast in the oven for 45 minutes. Tear 200g crusty bread into 4cm pieces and add to the tin for the final 15 minutes. Meanwhile, fry 6 pieces of parma ham in a splash of olive oil for 2-3 minutes on each side until crisp, then set aside. For the dressing, mix 50g natural yogurt with ¼ finely chopped shallot,…

CHEF’S STEP BY STEP Follow Paul A Young’s guide to making two types of truffles: sea salted caramel and eggnog delicious. CHRISTMAS KITCHEN Festive tips and tricks, including covering the cake with marzipan and crisping up your roasties TURKEY TECHNIQUES Learn how to bone a turkey crown, plus hot tips on cooking the perfect bird MEET OUR E XPERTS JEN BEDLOE Acting food editor LOTTIE COVELL Acting food lifestyle editor OLIVIA SPURELL Cookery assistant LUCAS HOLLWEG Chef and food writer XANTHE CLAY Chef, writer, and preserves & freezing queen…

KAREN BARNES, EDITOR • “Make blinis, then freeze in a box, layered up with non-stick paper. Flash in the oven for five minutes to defrost and warm, and serve with smoked salmon and crème fraîche with horseradish.” LES DUNN, MANAGING EDITOR • “Shave off hours by starting off slow-cook meat in a pressure cooker.” SUSAN LOW, DEPUTY EDITOR • “The day before, I clean all the glasses and put them in a place where everyone can reach them. This stops people rifling through the kitchen cupboards while I’m cooking.” MARTINE TINNEY ART EDITOR • “Slice up lemons, cut each slice in half, then freeze spread out on a baking tray. Pile into freezer bags, then use in gin and tonics straight from the freezer.” SARA NORMAN, SUB-EDITOR • “I wrap…

1 LOBSTER We’re spoilt for choice with local ‘native’ lobster harvested in UK waters and imports from North America readily available live, cooked or frozen year-round. Then there are frozen rock lobster tails imported from warmer climates such as Australia. How to serve You can’t beat a classic lobster thermidor. Use half a lobster per guest. Ask your fishmonger to split it, with claws cracked and digestive track and stomach sac removed. Find a recipe at deliciousmagazine.co.uk/recipes/lobster-thermidor-2. 2 TURBOT This flat, diamond-shaped fish is a close cousin of brill. Halibut is the largest flatfish by a mile, but turbot is considered the king for flavour and texture. Turbot fillets are sweet and meaty, excellent for stir-frying without fear of it falling apart. Opt for responsibly farmed fish of around 2kg,…

LAIRDLY HIGHLAND KEEP Inverlochy Castle, Torlundy, Fort William, Scotland ( inverlochycastlehotel.com ) WHY IT’S GREAT If you want to feel cosseted, pampered and indulged, there’s no better place than this 19th-century baronial-style pile. The setting is picture perfect: the manicured grounds include a loch, a small boating lake and an exquisite walled garden ideal for a stroll. In winter, Britain’s highest peak, Ben Nevis, acts as a snow-capped backdrop to the hotel’s plush luxury. Time seems to have stood still in the chandeliered Great Hall with its grand staircase. Walls are wood-panelled or poshly papered, carpets are speech-hushingly thick but the look never tips over into tartan twee. THE FOOD BIT The kitchen is overseen by Albert and Michel Roux Jr and is quintessential country house hotel, but…

SERVES 6-8 AS A STARTER. HANDS-ON TIME 1 HOUR, PLUS 3 HOURS SETTING MAKE AHEAD  The terrine will keep, covered tightly in cling film, for 2-3 days in the fridge. FOOD TEAM’S TIPS  If you want to cook your own ham hock, ask your butcher for pre-soaked ham hocks (you’ll need one or two, depending on size). Boil in a large pot of water for about 3 hours. Leave to cool, then shred the meat with a fork. Reserve the cooking water to use as stock in the recipe. The terrine would also work well made with cooked chicken thigh meat. FOR THE REDUCTION ‣.  300ml dry cider‣.  1 onion, halved‣.  3 bay leaves‣.  6 green or black peppercorns‣.  1 tbsp finely chopped parsley stems‣.  2 tsp finely chopped dill…

SERVES 12. HANDS-ON TIME 40 MIN, SIMMERING TIME 3 HOURS, OVEN TIME 25-30 MIN, PLUS SOAKING MAKE AHEAD  The fully baked ham, with its baked crust, will keep in the fridge for 1 week. KNOW-HOW  Gammon (the term given to an uncooked ham from the hind leg) can sometimes be salty and need soaking. Ask your butcher for advice. To soak your gammon, cover it with cold water, refreshing it after 3-4 hours, or leave it to soak overnight. Start a few hours before you go to bed so you can refresh the water once before leaving it to its long soak. FOOD TEAM’S TIP  If you like your food extra spicy, add some chopped red chillies or chilli flakes to the salsa. • 2-3kg boneless middle gammon (see Know-how)…

SERVES 10. HANDS-ON TIME 50 MIN, OVEN TIME 40 MIN, PLUS PROVING MAKE AHEAD  The brioche dough can be left to rise and prove slowly overnight. Make the dough as in the recipe, then leave to rise in a covered bowl in the fridge for up to 12 hours. Take the dough out of the fridge to let it come back to room temperature at least 1 hour before continuing with the recipe. FOOD TEAM’S TIPS  Put the brioche in a large bowl, so it has space to rise. Next time use parma ham instead of bacon and a different cheese. Comté and gruyère would work well. To see how to make brioche dough by hand see deliciousmagazine. co.uk/stories/how-to-beat-butter-into-brioche-dough-by-hand. ‣.  3g fast-action dried yeast‣.  5g caster sugar‣.  200g strong white bread…

Tell us what you think of delicious. (good and bad) or send your tips, pictures and queries to: info@delicious magazine.co.uk. Or write to us at: delicious. magazine, Eye to Eye Media Ltd, Axe & Bottle Court, 70 Newcomen Street, London SE1 1YT See what other delicious. fans are talking about at facebook.com/ deliciousmagazineuk Follow us at twitter.com/ deliciousmag Follow us at instagram.com/deliciousmag THIS MONTH’S STAR PRIZE!* This month’s prize is 12 bottles of KWV The Mentors Petit Verdot 2015. From one of South Africa’s leading wineries, this ruby red wine has dark cherry and plum flavours with sweet spice and floral notes. It’s great with hearty beef stew or matured cheeses. Available at £14.95 from Ocado, Slurp and SH Jones. kwv.co.za WIN! £50 SAINSBURY’S VOUCHERS Great recipes need great ingredients. For…

Hoisin duck on cucumber MAKES 40. HANDS-ON TIME 10 MIN Shred the meat from 2 Gressingham Foods Duck Confit legs (from Waitrose and Ocado) into a bowl and mix with 3 tbsp hoisin sauce and the juice of 1 lime. Heat a large non-stick frying pan with a splash of oil and stir-fry the duck. Set aside. Slice 1 cucumber into 40 rounds and top each with a spoonful of the duck. Mix 1 tbsp hoisin sauce with the juice of ½ lime and drizzle over the duck. Add finely shredded spring onion (first put it in cold water so it curls up) and, if you like, finely sliced chilli. Sprinkle with sesame seeds. PER CANAPÉ 21kcals, 1.6g fat (0.3g saturated), 1.4g protein, 0.5g carbs (0.3g sugars), trace salt, 0.2g…

RICK STEIN The celebrated writer, presenter and restaurateur opened The Seafood Restaurant in Padstow, Cornwall, in 1975 with his former wife Jill. Over nine restaurants, 20 books and 25 TV series later, Rick is still passionate about seafood. His latest book, The Road to Mexico (£26; BBC Books) is out now. JACK STEIN He began working in the kitchens of the family’s Seafood Restaurant while still at school and became commis chef after university. Since then, he’s worked in Paris and Sydney and this year was promoted to chef director, overseeing the cookery school, pub and Cornish restaurants. CHARLIE STEIN Rick’s youngest son picked up an interest in wine while travelling and today works as a wine buyer for London wine merchants The Vintner. An expert in food and wine…

COVER RECIPE White chocolate, orange and ginger profiteroles MAKES 36. HANDS-ON TIME 40 MIN, OVEN TIME 23 MIN MAKE AHEAD Make the choux buns up to 24 hours ahead and store in an airtight container. If they’re a little soft the next day, warm in a low oven until crisp again. FOOD TEAM’S TIPS Choux pastry is ready for piping when it drops easily from the end of a wooden spoon (called dropping consistency). Add the egg (and milk, if needed) bit by bit, beating between additions until dropping consistency is reached. To get the look on our cover, decorate after stacking with extra melted truffles topped with edible gold lustre and extra grated ginger and orange zest. FOR THE CHOUX PASTRY BUNS ‣.  100g unsalted butter‣.  150g plain flour‣. …

“This recipe brings together all the fabulous flavours of Christmas, with a rum-laced pastry and an almond topping in place of the traditional lid. It’s a mix of textures and flavours that’s more delicious than a standard pie, and the fact that they’re gluten free is just a bonus – that’s what we believe, anyway! ”SERENA WHITEFIELD, FOUNDER Gluten-free frangipane mince pies GF MAKES 24. HANDS-ON TIME 40 MIN, OVEN TIME 25-30 MIN MAKE AHEAD Make the pastry and frangipane topping up to 24 hours in advance of baking. Wrap the pastry in cling film and store in the fridge. FOOD TEAM’S TIP Use 2 thin strips of nonstick baking paper to line each hole of the muffin tin in a cross pattern to help lift the pies out…

FOR SPOILING SOMEONE Rich ganache truffles encased in dark chocolate made from Bolivian Amazon cocoa, in a gilded box. Cru Sauvage truffles, £19.95 for 130g, bettys.co.uk FOR SHARING Classic Cadbury favourites in retro wrappings you’ll remember from times past. Dairy Milk classic collection box, £5.95 for 460g, all major retailers FOR SAVOURING Decadent milk chocolate bars filled with ginger biscuit or mincemeat… Great taste; stylish packaging. £2.50 each, for 100g, Booths stores and booths.co.uk…

FOR A VEGGIE FEAST If you’re cooking vegetarian on Christmas Day, there’s all the more reason to invest in top-notch produce. We’re fans of Abel & Cole for the quality of their organic fruit and veg, and their Christmas feast box contains everything you need to prepare two magnificent stuffed butternut squashes, hasselback potatoes and more, for six to eight people – plus a magnum of prosecco. Able & Cole Veggie Christmas Feast Box, £100, abelandcole.co.uk  (order by 22 December) MEAT ALL WRAPPED UP Not everyone is lucky enough to have a good local butcher and, if you don’t, Marks & Spencer’s meat boxes are a great solution. The standard offering contains two sirloin and fillet steaks, Aberdeen Angus burgers and mince, two pork saltimbocca and more. There’s…

Saint Agur is velvety, soft and incredibly creamy – and it comes into its own at Christmas. Less harsh than some other blue cheeses, this cheeseboard favourite boasts an indulgent richness and softness that beautifully compliments its famous blue tang – and it’s suitable for vegetarians. Lovingly made in the French region of Monts du Velay in the mountainous Auvergne area, Saint Agur owes much of its signature flavour to the traditional methods used to make it. The result is a soft, blue-veined cheese that’s ideal for snacking – the ultimate partner to a glass of shiraz, chardonnay or vouvray moelleux and a crowdpleasing alternative to stilton or danish blue at Christmas. In fact, it’s easy to see why Saint Agur is the UK’s favourite blue cheese brand*. Its soft…

Beetroot and red cabbage soup SERVES 4-6. HANDS-ON TIME 45 MIN, SIMMERING TIME 30 MIN MAKE AHEAD Freeze portions in food bags for up to 6 months. Defrost, then heat until piping hot. FOOD TEAM’S TIPS Serve in espresso cups for an easy party canapé. If you prefer a thicker soup add a chopped potato with the beetroot and cabbage (step 2) or reduce the stock by 250ml. ‣.  Glug olive oil‣.  1 red onion, chopped‣.  1 celery stick, chopped‣.  1 carrot, chopped‣.  ½ tsp fennel seeds‣.  ½ tsp caraway seeds‣.  1 fat garlic clove, sliced‣.  350g (peeled weight) raw beetroot, sliced or chopped‣.  ½ red cabbage (350g), core removed, leaves shredded‣.  1.5 litres beef or chicken stock (or use a stock pot or cube)‣.  Soured cream, chopped fresh dill,…

WHAT’S YOUR WORST FESTIVE CULINARY DISASTER? We asked you about those car-crash memories you’d prefer to forget but can’t. Here are some of the best stories – or should that be worst? STEVE RALPH-TAYLOR Mum set fire to the table while swishing the flaming brandy around the pudding. KATH GARDNER I was really ill with flu, so my husband and my mum cooked the turkey. Complete with giblets in the plastic bag still inside. PHILIPPA LAKE The dog ate all the starters, including the smoked salmon. KATHRIN KIRKMAN Many years ago, a friend kept pouring me drinks while I was cooking. We both got tipsy. I ended up in bed, my daughter dished up lunch (I’d forgotten to make the stuffing). I got up at tea time and ate a…

1 WHAT SIZE BIRD WILL I NEED? Visit copasturkeys.co.uk for their online calculator. It will tell you the size of bird you need based on how many people you’re feeding. 2 HOW LONG SHOULD I DEFROST A FROZEN BIRD? You need to allow around two hours to defrost at room temperature for every 450g. Check the weight of your bird to work out when to start the process. 3 HOW LONG DO I COOK IT FOR? If you’re stuffing your turkey, weigh it after it’s stuffed, then visit the online cooking calculator at britishturkey.co.uk – the standard advice is to allow 20 min per kg, plus 70 min for birds under 4kg and 20 min per kg, plus 90 min for bigger birds. 4 HOW DO I KNOW WHEN IT’S…

Christmas is a magical time, especially in the world of chocolate. I get so nostalgic and love to create things that remind me of times gone by. I love eggnog, so I had to include a recipe made with it. Enjoying it on Christmas Eve with a little too much rum and lots of nutmeg makes me feel as festive as Santa Claus. The salted caramel truffles are close to my heart as these are still our bestselling product, 11 years after they launched. I rarely share the recipe but here it is, just for delicious. readers. PAUL’S STORY He’s a renowned chocolatier, a champion of traditional artisanal methods and is famed for his creative chocolate pairings. Paul’s passion for his craft and his cutting-edge creativity have won…

How to banish grey January • Cheer-up comfort food, from perfect breakfasts to sofa suppers, Cornish pasties to chocolate sponge puddings • José Pizarro’s sunny Spanish feast for friends • World-beating recipes for your festive leftovers Plus … • Chefs reveal the dishes they most love to cook • How Phil Vickery does healthy eating • Can food improve your sleep? SPECIAL SECTION TO PULL OUT & KEEP 16 PAGES OF VEGETARIAN RECIPES & KNOW-HOW FOR MAGNIFICENT MEAT-FREE COOKING Curries, stir-fries, one-pot bakes and pies – they’re all here in glorious veggie technicolour…

SERVES 6. HANDS-ON TIME 40 MIN, OVEN TIME 2½-3 HOURS MAKE AHEAD  You can make this to the end of step 3 up to 24 hours ahead. Leave to cool, then cover and keep in the fridge. Or freeze in a freezerproof container for up to 3 months. Reheat in the oven until piping hot, then continue the recipe from step 4. FOOD TEAM’S TIP  Replace the parsnips with canned pulses or add other root veg to the dish. ‣.  1.6kg oxtail‣.  2 tbsp plain flour, seasoned with salt and black pepper‣.  4 tbsp olive oil‣.  400g banana shallots, halved or quartered if large‣.  4 parsnips, cut into 3cm chunks‣.  2 celery sticks, cut into 1cm chunks‣.  3 fat garlic cloves, peeled and left whole‣.  440ml Guinness or other stout‣. …

SERVES 4. HANDS-ON TIME 45 MIN, SIMMERING TIME 20 MIN MAKE AHEAD  The dish can be made up to 2 days aheadand kept covered in the fridge. Reheat the chicken and sauce in a medium oven in a casserole with the lid on until piping hot throughout. Take off the lid so the chicken crisps up again for a few minutes before serving. KNOW-HOW  Chicken supremes are bone-in chicken breasts with part of the wing bone still attached. Find them at good butchers. If you can’t get supremes, use skin-on chicken breasts and cook for 15 minutes. FOOD TEAM’S TIP  This sauce is a classic French flavour combination but feel free to swap prunes for apricots (or leave them out if you prefer). ‣.  200g ready-to-eat pitted dried prunes‣.  6…

SERVES 4. HANDS-ON TIME 15 MINUTES, OVEN TIME 1 HOUR 20-35 MINUTES FOOD TEAM’S TIPS  The chicken is the star of the show in this classic dish so it’s worth splashing out a bit and buying the best bird you can afford. We chose a organic free-range chicken. To peel shallots, put in a heatproof bowl and cover with boiling water. Set aside for a few minutes, then drain and cool. The skins will peel away easily. To see how to joint a chicken visit deliciousmagazine.co.uk/how-to-joint-a-chicken (it’s for an uncooked bird but the principles are the same). ‣.  Glug olive oil, plus extra for drizzling‣.  200g smoked bacon lardons‣.  400g button onions or shallots, peeled‣.  150g button mushrooms, halved if large‣.  300g chantenay carrots‣.  2 leeks, roughly sliced‣.  2 celery…