Delicious UK December 2024

Cosiness and comfort are key. That’s my mantra for most of winter. Except, that is, for Christmas, when I lean into the glamour. You might catch me wearing a heel. There could be the sparkle of a sequin. And you’d better believe I’ll be dressing my dinner table with bells and whistles (although this year it’ll more likely be burgundy and bows). It’s party season! And for that, I implore you to go BIG. Whether that means you’re embracing our theatrical mulled wine snowdrift pie (p68) – buttery pastry, boozy spiced citrus curd and a towering mound of fluffy meringue – or perhaps you’re simply adding a festive twinkle to your midweek meal (p12 – pigs in blankets carbonara, anyone?), we’ve jam-packed this issue with all the festive magic. We…

THE ALTERNATIVE DINNER Taramasalata on toast p90 Beef wellington p86 Pandoro tiramisu tree p69 Figgy pud doesn’t do it for you? Turkey just not your vibe? Throw tradition out of the window and indulge in a far more decadent feast. Kick things off with toast slathered in homemade taramasalata for an easy make-ahead starter before bringing the (perfectly cooked) wellington to the table: cue applause. Despite everyone proclaiming how full they are, they’ll all find room for a tall slice of our pandoro-meets-tiramisu. BETWIXTMAS FEAST Pea and ham hock soup p52 Stuffing and sage ravioli p109 Mince pie apple crumble p13 Those listless days between Christmas and New Year – when no one seems to know what day it is – encourage non-stop grazing. Bring some stability with a three-course…

One of the most famous pasta dishes gets a hit of festive cheer with the introduction of one of the best things about Christmas dinner. What’s not to like? We’ve given the full English a tinselly makeover with giant pigs in blankets, rosemary roast mushrooms, cranberry ketchup, nutmegspiked spinach, crispy sage eggs and panettone fried bread. Have it for breakfast, have it for dinner… Either way, you’re on to a winner! One jolly, white-haired man (The Colonel) meets another (Santa) in this finger-licking, bell-jingling crowd-pleaser. Serve as is for a TV snack or go the whole hog with chips and coleslaw. Bucket optional. If you need more convincing, fried chicken is a traditional Christmas option in Japan Kentucky-fried turkey tenders with cranberry hot sauce Serves 2-4 Hands-on time 35 min,…

GETTING CRAFTY Welcome in a creative Christmas this year at one of the crafts workshops taking place in National Trust properties around the country. Learn to make wreaths, candles, baubles, lanterns and more to add a personal touch to your festive decorations. Highlights include a Christmas wreath-making workshop (£50) at Speke Hall in Liverpool with 2018 Chelsea Flower Show Gold Winners Louise and Deb, as well as a needle-felted bauble workshop (£25) at Ilam Park in Staffordshire, where you can create adorable felt designs including a mince pie, a Christmas pudding and a robin. To find the full range of classes and to book tickets, visit nationaltrust.org.uk SEASON'S EATINGS By head of food Tom Shingler BRUSSELS SPROUTS Sprouts are super versatile but our consumption of them tends to centre around…

STAR EMAIL ★ Subject: What’s in a word? From: Sue Whistler I understand Rashmi Narayan’s frustration about the word ‘curry’ in the UK [Talking Point, October issue]. For years Indian restaurants have served us brilliant food and lots of variety. Rashmi knows all too well the diversity of Indian food from different communities all over that country, and how it’s a far cry from food served here. But Indian food is getting more diverse in the UK, with new restaurants showcasing different flavours and menus. Unfortunately the phrase ‘going for a curry’ won’t disappear any time soon, so Ms Narayan will have to simmer quietly for a while yet! Meanwhile let’s embrace all the new flavours and not stay in our own food comfort zone. Subject: Santa’s little helper From:…

1 TASTEFUL ACCOMPANIMENT Charming and rustic, these cotton linen napkins are hand embroidered with classic condiment bottles. They’ll certainly catch eyes (and crumbs) when it’s time for their next dinner party. £75, holly.co 2 BACK TO THE GRIND A true gourmand’s kitchen needs a good-quality pestle and mortar that will last, so look no further than Daylesford. The marble Hepworth design is elegant and sturdy – for all their spice grinding needs for years to come. £29, daylesford.com 3 SOMETHING FOR AFTERS? Bruton’s finest cheesemaker is hard to beat when it comes to premium cheddars – and this gift pack is a great introduction to Godminster’s stellar range. Bruton Beauty is creamy and smooth, Cheyney’s Fortune smoky and rich. Add a cute bottle of Graham’s 10-Year-Old Tawny and you have…