Delicious UK December 2022

Are you a traditionalist or are you forever seeking new ideas to try? Most of us have a foot in both camps, I'd say: recipes we're tied to (in my family's case our late mum's Christmas pud and brandy butter – find the recipes at deliciousmagazine.co.uk) mixed with upstart interlopers. I love the annual hunt for a new pudding (never trifle sorry – although food ed Tom's recipe on p86 might just convert me); different cake; surprising side dish or two… And, of course, ideas for party food that don't take hours of prep or involve last-minute faff while the assembled throng are getting merry on cremant and giggling in earshot. On p94, Clare Finney looks at the reasons for that deep-seated yearning for tradition, while our food team have…

Filo triangles with cardamom, clementine and pistachios Serves 2 Hands-on time 20 min Oven time 8-10 min Heat the oven to 200°C fan/gas 7. Put 20g shelled pistachios on a tray in the oven to toast while it heats up (about 8 minutes). Melt 30g unsalted butter and cut 2 filo pastry sheets in half to make 4 long strips, then cut each strip into quarters to create 16 squares. Brush each with melted butter, then stack into 4 equal piles. Fold each pile in half diagonally to create 4 triangles, then put on a baking tray lined with baking paper. Brush the tops with more butter and bake for 8-10 minutes until crisp. Meanwhile, finely grate the zest of 2 clementines into a small pan. Add the crushed seeds…

On a cold & frosty morning However many tasks are on your to-do list in the run-up to Christmas, try to set aside time for an energy-boosting, stress-busting walk. Visit nationaltrust.org.uk for UK-wide winter walk inspiration – and don't forget to take along two essentials: a flask of something warming, preferably boozy, and a wrapped slice of cake. Search ‘boozy mint hot chocolate’ and ‘ginger and pear traybake’ at deliciousmagazine.co.uk GOOD DESIGN Many of you agreed with managing editor Les Dunn about the blight of dull, identikit dining décor [June issue, p130]. The remedy? Feast your eyes on this year's winners in the worldwide Restaurant and Bar Design Awards… Five London spots took home prizes, including Chinese restaurant MiMi Mei Fair (right), designed by Fabled Studio, and The Painter's Room…

The people behind a Pan-African restaurant in Scotland and a Somerset gastropub serving Middle Eastern food are among the winners in the inaugural Be Inclusive Hospitality (BIH) Spotlight Awards. Launched in 2020 by Lorraine Copes, BIH celebrates and empowers hospitality, food and drink talent from Black, Asian and minority ethnic backgrounds. The awards’ judging panel– including chef and presenter Andi Oliver and MasterChef winner and restaurateur Shelina Permalloo – chose winners across 11 categories. See the full list of winners at bihospitality.co.uk; @beinclusivehospitality CHEF OF THE YEAR Babatunde Abifarin, founder of Farin Road, Edinburgh CARIBBEAN FOOD Food stylist and recipe developer Lara Luck, London AFRICAN FOOD Kent-based events caterer Maria Bradford of Shwen Shwen MIDDLE EASTERN FOOD Chef Ayesha Kalaji, co-owner of Queen of Cups in Glastonbury EAST AND SOUTH…

BITE-SIZE BEAUTIES Miso devilled eggs (p34) Moules gratinées (p44) Rose petal jam crescents (p80) Intense dark choc truffles (p88) • Anyone who visits during the festive season will be suitably impressed with these canapés: devilled eggs made magic with miso; crunchy garlic butter mussels; Romanian biscuits fragrant with rose – and truffles from the UK's greatest chocolatier. A merry Christmas indeed! FESTIVE BAKING Rolled carrot cake (p92) Cozonac (p82) Butternut crunch pie (p114) Mince pie treacle tart (p144) • There's nothing like baking to get you in the Christmas spirit! Get the children involved with Jamie's scrummy roulade; try cozonac bread, an Ottolenghi sweet-meetssavoury squash & filo pie or our stellar mince pie spice-filled treacle tart WINNER DINNER The Galvins’ venison Wellington (p59) Heston's ultimate roast potatoes (p108) Marmite parsnips…

STAR EMAIL Subject: The joy of cake From: Jennie Gardner Reading ‘Cake + love = joy’ in the October issue has inspired me. I've earmarked the brownie recipe [p75] to make for my mum and sister to say thank you for looking after my dog while I was away. Although this is only a tiny thing compared to the volunteers baking birthday cakes for children who'd otherwise not have one, I still feel it's important. Cake allows us to speak from the heart, spreading joy in the process and making the world a sweeter place. Thank you for reminding me of this. Subject: Pasta water magic From: David Driver I must congratulate Tom Shingler on his pasta water tips [Oct, p122] as it's taken my pasta recipes to another level.…