Delicious UK November 2024

You might think the editor of a food magazine would be a pro at Christmas dinner. You'd be wrong. I've cooked two in my life. The first by choice (two days after the kitchen in my new home had been fitted, tiles missing from the wall, Christmas tree bought at 4pm on Christmas Eve); the second by necessity (I'd caught Covid and, when the time came, I couldn't taste the meal I'd laboured over). This year will be my third and I know, thanks to the delicious. food team's epic guide this year, it will not only be drama-free but it will also taste fantastic! Even if you've cooked Christmas dinner for decades, though, there's value to be had in going back to the basics. We know everyone wants the…

FOR IMPATIENT ELVES Slow cooker turkey leg confit p88 Rosemary roast potatoes p51 Mince pie biscotti p46 Can't wait until Christmas Day to get your turkey dinner fix? This combo of rich, slow-cooked, falling-apart confit legs with our best-ever roasties will satisfy your hunger for all things festive without ruining the anticipation of the big day. Serve something green on the side, then round it off with a few biscotti alongside a strong espresso or dessert wine. HOST WITH THE MOST Crab crumpet rarebit with pickled walnut ketchup p25 Roasted cauliflower, white bean, hazelnut and pomegranate salad p128 Maple-peanut parfait with peanut brittle and boozy prunes p34 Christmas is a time to catch up with friends – and having them round for dinner is a great excuse to push the…

A BIT ABOUT MARCUS WAREING There's not much Marcus hasn't done in the world of food. After rising through the ranks of the Gordon Ramsay empire, he worked around the world with the greats like Anton Edelmann and Albert Roux. He's run his own Michelin-starred restaurant, written bestselling cookbooks and had his own TV series. His new book, which pays homage to French cooking (see overleaf), is out this month. Follow Marcus on Instagram @marcuswareing Q What does Christmas in the Wareing household look like? A When the kids were little and I worked on Christmas day, it meant getting up early and opening presents, then at 11 o'clock I was off to the restaurant. We'd end up having lunch around teatime. These days it's about being at home, having…

LET THERE BE LIGHT! Across the country, The National Trust is transforming houses and gardens into winter wonderlands with shimmering light trails and illuminations. From the nature-themed woodland trail at Sizergh in the Lake District to the Sleeping Beauty display at Waddesdon in Buckinghamshire, and even a light show set to music at Shugborough in Staffordshire, bright and magical are NT's watchwords for the run-up to Christmas. It's all hungry work of course, but you'll find hot chocolate, marshmallow toasting opportunities and more – or take a flask of something warming: go to deliciousmagazine.co.uk and search 'classic soup recipes'. Find participating properties and book tickets at nationaltrust.org.uk/visit/christmas SEASON'S EATINGS Cabbages A charred cabbage is a tasty cabbage – good with hispi or sweetheart, but will work with any variety. Cut…

PUBBY CREDS This sprawling centuries-old coaching inn has cosy nooks and crannies aplenty and a listed ancient stone fireplace to warm yourself in front of (the recent £4 million renovation didn't kill the vibe). Dogs even have a dedicated area of the restaurant. THE BOOZE Sup a pint from Surrey Hills Brewery, sip a G&T of local Silent Pool gin or posh it up with a bellini. Wines are helpfully listed as light, medium or full-bodied. THE FOOD Raymond Blanc is involved with Heartwood Inns, owners of The White Horse, so you won't be surprised to find French classics such as cheese soufflé (light and full-flavoured) and bouillabaisse alongside pubbier items like beef and ale pie. The chocolate and orange mousse is a winner, and breakfast options include a darned…

STAR EMAIL ★ Subject: Learning from my mistakes From: Martin Howden Loved the Italian issue [September]. Italian food was my gateway to cooking after I realised I needed to add a life skill. When I was a student I had no money and an incredible lack of awareness. That could explain why I tried to cook some dried pasta I found in a cupboard… not in a pan – didn't have one of those - but in a kettle. It was a disaster and I've never lived it down. So it was straight to recipe books afterwards, particularly Italian ones. Now I can make fresh pasta and the kettle is used only for tea. Thanks for the memories, good and embarrassing. Subject: This one's a keeper From: Leanne Capuzziello I…