Good Food Middle East - December 2025

Welcome!

There’s a special kind of joy that arrives with December. The sparkle of lights, the scent of holiday spices drifting through the kitchen, and the comfort of hearty meals shared around the table. It’s a month made for gathering, cooking and enjoying the rituals that make the season feel magical.

For those busy evenings between celebrations, try our time-saver midweek meals. The Prawn ravioli & spinach lasagne and the Parsnip & miso soup with sesame croutons are effortless, comforting dinners (p20). When you’re craving something classic, turn to our bistro favourites featuring French onion soup and Moules marinière (p26).

Our festive collection is brimming with inspiration, including air-fryer canapés (p34), indulgent baked cheese recipes (p38), and of course, the Best ever lemon & herb roast turkey crown with gravy, paired with creative trimmings, veggie sides and nostalgic desserts (from p44). Don’t miss our Green Guide, filled with serving portions and clever ideas to help you host the perfect holiday gathering (p66). For a fun project with friends or little ones, build our whimsical cover star, the Chocolate spiced gingerbread house cake (p69). We’ve also put together a Friendsmas menu, seafood and curry specials for a fresh spin on entertaining (p99), and a selection of edible treats, from Gingerbread granola to Dubai chocolate dates (p110), ideal for sharing or gifting.

If you’re dreaming of an escape before 2026, or planning one for early next year, turn to our travel pages for a serene stay at Al Baleed Resort Salalah by Anantara (p122). No reservations for the holidays yet? Our accompanying Festive Guide highlights the finest seasonal experiences across the UAE.

Happy Holidays!

Editor

Best ever lemon & herb roast turkey crown & gravy

Reindeer peanut butter thumbprint cookies

Poached pear trifle with florentine crunch & almond custard

Duck & wild mushroom wellington

EDITORIAL

EDITOR: Nicola Monteath nicola.monteath@cpimediagroup.com

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Good Food, UK

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Good Food Middle East magazine is published by CPI Media Group under licence from Immediate Media Company Limited, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT.

4 YOUR SAY

Find out if you won the Star Letter prize 5 LOCAL ICON

Know about Neha Anand’s favourites

6 FLAVOURS OF THE MONTH

New restaurants and menus to try across the region

8 ‘TIS THE SEASON

Christmas Day brunches and New Year’s Eve specials in the UAE

14 TRIED AND TASTED

Three fine dining venues to dine at this month

18 THIS JUST IN

This month’s top launches and trends

EASY

20 MIDWEEK MEALS

Recipes to prepare in advance

26 FRENCH CLASSICS

Recreate authentic dishes at home

30 BUILD YOUR OWN

Global-inspired build-your-own canapé boards

34 AIR FRYER MIX & MATCH CANAPÉS

Quick-freeze meals for busy days

38 MORE (BAKED) CHEESE PLEASE! Easy dips that keep you coming back for more

41 PUT A FESTIVE TWIST ON CROISSANTS

Kick off the day with quick Christmassy breakfast

43 74

STARS OF THE SHOW

43 STARS OF THE SHOW

Centrepiece dishes to add to your menu

52 VEGGIE STARS

Impress your vegetarian guests

57 SIDES FROM THE STARS

Our favourite Christmas Day trimmings

66 KEEP IT GREEN THIS CHRISTMAS

Ideal dishes for batch cooking and storing

69 EVERYONE IS WELCOME

Our spin on the classic gingerbread house

74 PRESENTING THE BIG FINALE

Round off dinner on a sweet note

Our recipe descriptions

Suitable for vegetarians. You can freeze it.

Not suitable for freezing.

Easy Simple recipes even beginners can make.

A little effort These require a bit more skill and confidence – such as making pastry. More of a challenge Recipes aimed at experienced cooks.

Low fat 12g or less per portion.

Low cal 500 calories or less per main.

POUR A CUP OF GOOD CHEER

The perfect addition for a chilly evening

82 GATHER ROUND FOR FRIENDSMAS

Festive celebrations without breaking the bank

89 BRING THE MARKET HOME

Recreate the winter festival at home

WEEKEND

96 DISCOVER IT NOW: CHESTNUTS

Incorporate this staple into your meals

99 AT ITS BEST

Seafood dishes to freshen up your daily specials

106 LEARN SOMETHING NEW

Tips from the expert

FAMILY

110 MAKE FOND MEMORIES

Decorate your cake with the little ones

118 BEAT THE BLOAT THIS CHRISTMAS

Nutritionist shares advice on soothing your gut

GOURMET LIFESTYLE

122 COASTAL RETREAT

Book a stay at Al Baleed Resort Salalah by Anantara

COMPETITIONS

126 GIFT VOUCHERS, MEALS AND PLENTY MORE

Superhealthy Low in saturated fat, 5g or less per portion; low in salt, 1.5g or less; and at least one of the following: provides onethird or more of your daily requirement of fibre, iron, calcium, folic acid and/or vitamin C, or counts at least one portion of your recommended 5-a-day fruit and veg.

Good for you Low in saturated fat, low in salt.

Heart healthy Low in saturated fat, with 5g or less, and low in salt, with 1.5g or less, and high in omega-3 fatty acids.

1 of 5-a-day The number of portions of fruit and/or veg contained in a serving.

Vit C Iron Omega-3 Calcium Folate Fibre

Indicating recipes that are good sources of useful nutrients.

GLUTEN FREE Indicates a recipe is free from gluten. Some recipes contain pork. They are clearly marked and are for non-Muslims only. Look for this symbol: P Contains pork.

We love hearing from you!

There’s a quote about autumn that says, “It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.”

That’s exactly how the November magazine felt. The orange cover; the apples, pecans, and maple dishes - all those warm, cosy things gathered in one place. Flipping through the pages is always such a joy. I love diving into all the wonderful recipes every month. I especially loved the One-Pan Winners; everyone loves a simple, delicious, heartwarming meal, and every recipe truly is a winner. The Apple, Honey & Cinnamon Crumble Loaf Cake instantly caught my eye. I can already imagine enjoying a slice with a cup of hot cocoa. Beyond the recipes, I really appreciated the article about what to eat during menopause. It is something every woman should read and understand about herself. Thank you Good Food Middle East, for another beautiful issue. Now, let’s bake some cake!

Dimah Mohd

I really loved the Air Fryer After-School Bakes feature in the November issue because it felt like it was made for our routine at home. The idea of prepping everything ahead and letting the kids take over when the after-school hunger hits has genuinely helped. My two go from “I’m fine” to “I need food right now” in seconds, so having mixes and fillings ready to pop into the air fryer has made life much easier. They get a little independence, I get five quiet minutes, and everyone’s happier.

What I enjoyed most about this month’s Good Food Middle East issue was the perfect balance between inspiration and practicality. The recipes were not only visually stunning but also genuinely approachable, making me feel confident to try new dishes at home. I especially loved how the issue highlighted seasonal ingredients and offered creative ways to use them, which made the content feel fresh and relevant. The features on regional flavours were another highlight. They added a unique Middle Eastern touch that set the magazine apart from other food publications. The chef interviews, food stories, and behind-the-scenes insights brought a personal and cultural depth that made the reading experience even more engaging. I also appreciated the clever kitchen tips, step-bystep guides, and product recommendations—small details that made the magazine both enjoyable and useful. Overall, the issue felt thoughtfully curated, beautifully designed, and filled with ideas that inspired me to cook more, explore new flavours, and appreciate the joy of good food.

Alexander San Juan

Kickstart your New Year with a healthy boost from Low Calories. One lucky winner will receive a free onemonth personalised meal plan tailored to your tastes and preferences, making healthy eating simple, delicious, and stress-free. From breakfasts to dinners, enjoy nutritious meals designed to help you feel your best as 2026 begins. Enter now for your chance to win and start the year strong with a smart, healthy routine.

To send in your Star Letter and win this prize, visit the Competitions page on bbcgoodfoodme.com

TALK TO US!

Email us on feedback@bbcgoodfoodme.com with your thoughts and comments, and send us your photos with your copy of Good Food ME!

You can also connect with us on social media! Find us on:

@goodfoodmiddleeast

Or, you could write to us at: The Editor, Good Food Middle East. Office 1307, DSC Tower, Dubai Studio City, Dubai, United Arab Emirates, PO Box 13700.

Ulasine D

Morning routine & non-negotiables

My mornings are intentionally unhurried. I wake up early so I can have that quiet space before the world starts asking for things. I drink warm water, chant, journal a little, and on most days, I squeeze in a workout. These slow mornings ground me. I notice a real difference in my energy when I skip them. My only true nonnegotiable is that the day has to begin gently - I protect that time fiercely. It is the one part of the day that is just for me, and it sets the tone for everything that follows.

Favourite dining experience

Papa’s in Bombay felt like going to someone’s home for an intimate dinner. 12 diners, warm energy, and the cooking was the kind that comes from a personal place. It was easily one of the best meals I’ve had in a while. The drinks were fab, the hospitality was supreme, and it is definitely the best in India. 10/10 from start to finish, which isn’t something you get in every restaurant.

LOCAL ICON

fridge staples 3

Greek yogurt, cottage cheese and Jun’s chilli oil.

CURRENTLY LISTENING TO…

Prophet Song by Paul Lynch. I am only about twenty pages in and already struggling to put it down. It draws you in immediately.

If you could only dine on dishes from one TV series, which would you choose?

The Bear. I love how gritty and real it feels. The food on that show makes you want to reach through the screen and try it because you can feel the effort behind it.

Drink Order

A warm herbal-style infusion with Indian spices, a touch of salt, and a squeeze of lime. It tastes like home and gives me that same warm feeling no matter where in the world I am. Sometimes I give in to a proper Indian-style cold coffeecreamy, frothy, unapologetically sweet. It is the kind of sweetness that instantly lifts your mood.

NEHA ANAND

Founder and Managing Director of Three Layer Hospitality and Partner at Kings Global, Neha is a standout figure in the UAE’s food scene. Her Dubai portfolio spans much-loved concepts including Jun’s, Little Jun’s, Jooksing, 852 Bakery and Circle of Crust Pizza, to name a few. Beyond the UAE, Neha also oversees a growing collection of hospitality brands across India

Vegetarian Szechuan Noodles from Jooksing. These noodles take me back to my college days. It’s spicy, comforting, and everything I want in a dish.

What’s the one dish you love cooking at home?

A simple pasta I’ve made for my children since they were little. Mushrooms, tomatoes, cheese, and lots of love. It’s not fancy at all, but for them it means home, and that’s what makes that pasta special.

Favourite restaurants

Tresind Studio will always have a special place in my heart. It is one of the few places where Indian cuisine is interpreted with such imagination and respect. Every course feels like a little chapter from India. The flavours are emotional and the storytelling is thoughtful. The hospitality is incredible, and the whole experience feels very intimate and deeply rooted in my own culture. And of course, Jun’s. Not because I am part of it, but because it represents everything I personally love about food. There is comfort, heart, creativity, and a sense of belonging. Chef Kelvin Cheung often talks about his own nostalgia behind certain dishes, and somehow, even with our completely different upbringings, those dishes feel nostalgic for me too. That blend of memory and modern technique makes it feel like home. The best food connects people, and that is exactly what Jun’s does.

Diljit Dosanjh, A. R. Rahman, and Lucky Alithese were hard to choose! I am completely loyal to Hindi music. It carries a kind of emotional familiarity that nothing else matches. Listening to my favourite Hindi artists just shifts something in me.

Flavours month of the

What’s hot and happening around town this month

Sucre Brasserie brings a fresh new chapter to DIFC’s Gate Village, pairing Mediterranean warmth with the timeless charm of a French brasserie. Rooted in Sucre’s globally acclaimed culinary spirit, the restaurant focuses on food made to be shared and savoured, featuring bold, sunkissed flavours across rustic salads, firecooked meats, grilled seafood, and handmade pastas. Signature dishes include a vibrant Niçoise salad with tuna and quail egg, a Wagyu burger topped with avocado mash and ginger dressing, rich Chicken rotisserie cannelloni with béchamel and truffle, and a tender Short rib boeuf bourguignon, while desserts such as Dulce de leche fondant, Basque cheesecake, Tarte tatin, and Caramelised banana cake offer the perfect end to a meal. Warm, earthy interiors, soft lighting, and an open kitchen create a relaxed ambience as this hotspot.

Contact +9714 340 0829.

PAPAFUKU, MEDIA ONE HOTEL

The latest concept from Gates Hospitality has taken over the 43rd floor of Media One Hotel with raw energy, rebellious flair, and a late-night spirit that refuses to be tamed. Translating to Father of Luck and drawing inspiration from Southeast Asian street markets and Tokyo’s wild back alleys, the venue merges bold design with even bolder flavours. Expect woks blazing, beats shaking the room, and plates made for sharing, starring street favourites with a global twist. Highlights include the Wagyu gyoza, Bubble rock shrimp tempura, Chilli mud crab, smoky Wagyu ramen, and plenty more. On the bar side, try tropical, fiery creations such as the Bangkok Blaze and Malacca Midnight.

Visit papafuku.com.

Sucre Brasserie, DIFC

SUCRE BRASSERIE, DIFC

The award-winning Soleil Rooftop at Rosewood Jeddah is now open, with ZN returning to bring its signature flair to the city’s rooftop destination. With the Red Sea and Jeddah skyline as a stunning backdrop, this season, guests can indulge in exclusive mocktail collections by world-renowned mixologist Maxim Schulte, including Tropical Qahwa, Corniche Pearl, and Breeze Over Taif, alongside an Asian-inspired menu with highlights such as Avocado shrimp salad, Tandoori chicken wrap, and the nine-hour Braised beef brisket bao, complemented by ZN favourites and seasonal additions. With live performances, seasonal events, and sweeping coastal views, Soleil Rooftop offers a vibrant, unforgettable experience perfect for golden-hour drinks and late-night gatherings.

Contact +966 12 260 7140.

î SOLEIL ROOFTOP

season ‘Tis the

From sumptuous festive buffets and live entertainment to chic settings with stunning views, here’s our roundup of Christmas Day brunches and New Year’s Eve specials in the UAE

Celebrate Christmas Day with a festive brunch on the beautiful terraces of Emirates Golf Club, complete with stunning views of the golf course. Diners can tuck into a lavish buffet filled with classic seasonal favourites, from traditional roasts to indulgent sweet treats, all served with a side of holiday spirit. Little ones will be kept busy with fun children’s activities, while the atmosphere comes alive with live entertainment and joyful carol singing. And of course, no Christmas celebration would be complete without a special visit from Santa himself.

12:30-4pm. From AED595 per person. AED150 for children 4-12 years old and free for kids under 4. Contact +9714 417 9999.

Experience a festive afternoon filled with classic holiday flavours, live music, and seasonal cheer at Maison Mathis, voco Dubai The Palm. A Very Jolly Christmas Brunch features a grand buffet of traditional roasts, contemporary festive favourites, and live stations, along with a dedicated children’s menu made just for little diners. The celebration is set to sparkle with live performances from the Natalia & Alex duo, plus fun activities for kids including face painting and a special visit from Santa, coupled with festive goodies and photo-worthy moments.

12-4pm. From AED325 per person; and AED149 for children aged 3–12. Contact +9714 249 5502.

Gather family and friends for Almoço de Natal, a vibrant Portuguese-style festive brunch. Savour seafood marinated to perfection, fruity Portuguese concotions, and Tasca favourites such as freshly baked Pastéis de Nata, all served in a lively, musicfilled setting. With sweeping sea-to-skyline views, this sun-soaked celebration brings the joy of Christmas to the beach.

12:30–4pm. From AED495 per person and AED250 for children aged 4–11. Contact +9714 777 2231.

î MAISON MATHIS

î EMIRATES GOLF CLUB

î TASCA BY JOSÉ AVILLEZ

Don your finest outift for the Midnight Gala, where you can bring in 2026 at Balcon Lounge & Terrace. The evening comes alive with Burlesque and Tanoura performances, smooth saxophone melodies, and DJ beats leading up to a grand countdown. Guests can indulge in a lavish buffet of classic favourites and innovative new creations while sipping on curated beverages, making for an unforgettable New Year’s celebration in the capital.

7:30pm-1am. From AED399 -699. AED149 for the children’s package. Contact +97156 515 3388.

Welcome the New Year in true coastal style at Banyan Tree Dubai, where the final sunset meets a night of high-energy celebrations on the sand. With Ain Dubai glittering in the background, the evening unfolds across lush gardens and poolside decks, brought to life by roaming musicians and a nine-piece band. As the clock nears midnight, the skies ignite in a spectacular countdown featuring a saxophonist, pyrotechnics, and a drone and fireworks displays. The culinary offerings feature free-flow food and beverages, including premium bubbly and spirits, and spectacular dishes from Demon Duck, Alizée and Tocha.

8pm until late. AED3,500 per adult, AED1,750 for children aged 6–12; complimentary for children under 5. Contact +9714 556 6666.

Bid farwell to 2025 with exquisite Cantonese cuisine and unrivalled views at China Tang Dubai, The Lana Promenade. Set against the Dubai skyline, guests can dine indoors at the elegant Art Deco restaurant or on the terrace overlooking Marasi Bay Marina and the Burj Khalifa fireworks. The specially curated à la carte menu features signature favourites such as Xiao Long Bao, signature Beijing duck, and Honey-glazed Japanese kumamoto Wagyu char siu, alongside New Year’s exclusives including steamed Alaskan crab leg with chilli and garlic, Canadian king clam in XO chilli sauce, and Longevity noodles in white truffle sauce. Live saxophone performances and DJ sets enhance the evening’s ambience, with the after-party celebrations continuing in the lounge.

8pm until late. Minimum spend of AED1,500 per person (indoor), AED2,500 per person (terrace) and AED15,000–20,000 for private dining (12-16 guests). Contact +9714 295 7464.

î SOUTHERN SUN ABU DHABI

î BANYAN TREE DUBAI

î CHINA TANG DUBAI

Welcome 2026 at Palm West Beach

Take your pick from these five venues and toast to 2026

Palm West Beach unfurls a line-up of New Year’s Eve experiences that pair the finest culinary offerings with unforgettable atmosphere. From boundary-pushing Korean fare to Nikkei heat, Italian conviviality, beachside ease and a grand gala under the stars, this is your guide to welcoming the new year in style.

NYE Carnaval at Above Eleven

31 December 2025 | 8pm-12.30am

Above Eleven hosts its biggest night of the year with NYE Carnaval — a Peruvian-Japanese celebration where curated cuisine meets crafted concoctions and the entire venue moves to the rhythm of the night. Party alfresco on the terrace with a DJ and saxophonist or dine indoors accompanied by the venue’s Ritmo Arriba trio. A premium drinks selection and set menu of bold Nikkei flavours sets the tone for an evening that concludes with an unparalled view of the fireworks at midnight.

Prices:

• Restaurant (3-piece band) – AED 1,500

• Lounge (DJ) – AED 1,700

• Terrace Bar (DJ) – AED 2,250

(All include curated set menu, soft beverages, premium spirits & bubbly).

Bookings: WhatsApp: +971 54 990 613 or visit aboveeleven.com/ dubai-festive.

Smoke, Soul & Seoul at Smoki Moto

31 December 2025 | 8pm–12:30am

Smoki Moto’s New Year’s Eve party is equal parts theatrics, indulgence and live-wire energy with front-row views of Dubai’s fireworks. A four-course sharing menu sets the tone, showcasing the restaurant’s signature blend of smoke, craft and contemporary Korean flair. Savour luxe bites including caviar, oysters, truffle galbi, lobster Ttoeck-bokki, Smoki’s signature meat selection and a finale of irresistible shared desserts. Across premium live-grill tables, indoor lounges, terrace

seating and private dining rooms, guests can expect an immersive night with a DJ, live vocalist and fully interactive dining that carries the party through to the countdown.

Prices:

• Small Live Grill Table (min. 2) – AED 1,850

• Small Live Grill Table, Window – AED 2,100

• Large Live Grill Table (min. 4) – AED 1,850

• Indoor Lounge – AED 1,350

• Outdoor Terrace – AED 1,650

• Outdoor Terrace, Front Row – AED 1,900

• Private Dining Room – AED 2,026

(All prices include set menu with soft drinks, house beverages and premium bubbly).

Bar access available for drinks only with no minimum spend.

Bookings: reservations@smokimotodubai.com or visit smokimotodubai.com/festive.

A Signature Italian New Year’s Eve at Cucina

The Palm

31 December 2025 | 8pm-12.30am

Say arrivederci to 2025. This Italian hotspot closes the year with a distinctly Italian celebration featuring generous plates, flowing drinks and an ambience built on warmth and conviviality. Guests are welcomed to a ten-course sharing menu comprising seasonal ingredients - crafted for passing around the table - live entertainment and Chef Marco’s signature creations shaping an evening rooted in Cucina’s festive philosophy.

Prices:

• AED 1,500 inclusive of dinner and house beverages

• AED 1,700 inclusive of dinner, house beverages & premium bubbly.

• AED 1,200 (ages 12–20)

• AED 595 (ages 11 and below).

Bookings: Contact +9714 666 1408, email reservations@cucinadubai. com or visit cucinadubai.com. Follow: @cucinathepalm

New

Year’s Eve Beach Party at Bal Harbour Beach

31 December 2025 | 8pm-12.30am

Make your way down to Bal Harbour Beach for a relaxed, open-air countdown with feet in the sand and sweeping views of the city skyline. Relish grills from live beachside stations, fresh seafood and a wide array of dishes from the extensive buffet, all paired with flowing drinks. With a DJ setting the pace and fireworks lighting up the shore at midnight, it’s an exciting beach celebration and countdown to 2026.

Prices:

• AED 795 (12+) inclusive of buffet and soft beverages

• AED 995 inclusive of buffet soft drinks and house beverages

• AED 1,495 inclusive of buffet, soft drinks, house beverages and premium bubbly

• AED 395 (ages 6–12). Children five years old and below dine for free.

Bookings: Contact +971 4 666 1430 or email dine.palmjumeirah@ marriotthotels.com. Follow: @MarriottResortPalmJumeirah

BUILDING A DINING EMPIRE

Meet Ahmed Alajmi, Founder of Takara Hospitality Group (THG) and the visionary reshaping Saudi Arabia’s culinary scene

sophistication. With experience from international hospitality, I envisioned a group that blended global standards with rich regional identity, creating concepts uniquely tailored to the Saudi dining landscape.

Under the Takara Hospitality Group, each brand was created with a purpose. Takara represents refined Japanese elegance, ZIBA celebrates Persian heritage, and Sold Out brings an innovative, bold take on casual dining. More brands continue to grow under this umbrella, each built with the same commitment to authenticity, consistency, and exceptional guest experience. What began as one restaurant has become a company dedicated to shaping the future of Saudi hospitality — concept by concept, story by story — bringing homegrown brands to a global standard.

As Saudi Arabia’s dining culture rapidly evolves, what sets Takara Hospitality Group apart from other hospitality brands in the city?

What sets Takara Hospitality Group apart is a belief that hospitality is not just a service, it is an art form. We design every brand as an immersive world of its own, where the design, the culinary craft, the music, and even the tone of service work together to create a complete story. But beyond concept and aesthetics, our true distinction lies in our unwavering commitment to quality. At Takara Hospitality Group, excellence is never negotiable, from ingredients and recipes to operations, training, and guest experience. We invest deeply in our people because we know that extraordinary brands are built by extraordinary teams. Creativity, collaboration, and a strong team spirit are at the heart of everything we do. Each of our brands delivers a distinct experience, yet all are built on the same foundation of authenticity, quality, and creative excellence. In a rapidly evolving dining scene, we focus on leading rather than following — setting new standards, shaping trends, and creating experiences that feel both fresh and deeply memorable.

How do you bring local heritage and culture into your venues, and is this something that resonates with diners in Saudi Arabia?

What sparked the idea for Takara Hospitality Group, and how did you envision it shaping Saudi Arabia’s hospitality scene?

Takara Hospitality Group began with a single restaurant — Takara, which opened in 2019. What started as a Japanese dining concept in Al Khobar quickly became a regional landmark, attracting guests from across the Kingdom and GCC. Its early success revealed something bigger: Saudi Arabia was ready for homegrown concepts that could deliver world-class experiences while carrying a clear cultural identity.

From this foundation, the idea for Takara Hospitality Group emerged. The goal was to transform the success of one distinctive restaurant into a full hospitality company capable of developing completely original brands, each crafted with its own story, style, and culinary direction. As Saudi Arabia entered a period of rapid growth and global recognition, there was a noticeable gap in concepts that reflected the country’s evolving tastes and

At Takara Hospitality Group, our connection to culture is both instinctive and intentional. We believe that true hospitality stems from honoring one’s roots while embracing the global perspective that modern Saudi Arabia embodies. Each of our venues carries its own cultural heartbeat, woven subtly through design, storytelling, and cuisine. At Takara, Japanese precision meets Saudi warmth, creating an atmosphere of quiet sophistication that feels globally refined yet locally grounded. Ziba celebrates Persian artistry through contemporary interpretation, offering a sensory journey rich with history, emotion, and authenticity. Sold Out, on the other hand, captures the joyful nostalgia of 90s American pop culture, reimagined through the lens of today’s Saudi creativity and spirit. What truly resonates with our guests is this harmony between global inspiration and cultural familiarity. They see their values reflected, not through imitation, but through reinterpretation. Every experience feels personal because it celebrates the shared language of hospitality that’s so deeply rooted in Saudi tradition: generosity, warmth, and genuine connection.

When designing the guest journey, how do you strike the perfect balance between luxury, comfort, and authenticity across your venues?

Luxury is not defined by extravagance; it is defined by how a guest feels. We design each venue around emotion rather than appearance, curating every sensory element to create experiences that feel both elevated and effortless. At Takara, refined design, gentle ambience, and attentive service come together to create

an atmosphere of quiet indulgence, luxury expressed through harmony, precision, and grace. Ziba transforms the richness of Persian heritage into a contemporary experience, where every texture, hue, and aroma tells a story of culture, craftsmanship, and depth. Sold Out reimagines luxury through comfort, nostalgia, and playfulness, blending bold energy with premium quality to redefine what a casual experience can be.

Across all our brands, authenticity is the constant thread that guides us. We create experiences that feel natural and sincere, built on genuine connection rather than performance. That balance between refinement and warmth, sophistication and sincerity, is what keeps our guests returning, because they don’t just dine with us; they connect with a feeling.

With sustainability and local sourcing becoming imperative, how are your venues turning these initiatives into meaningful, longterm value rather than following trends?

Sustainability has never been a fast trend for us — it has been part of our identity since Takara first opened in 2019. We always believed that meaningful concepts must evolve with the world, but in a way that remains true to who we are. So yes, we embrace global movements, but we translate them into our own stable, long-term practices rather than quick, short-lived trends. Through Santiam, our sourcing and supply division, we’ve built a system centered on traceability, ethical partnerships, and consistency. We work closely with local farmers, producers, and artisans to ensure every ingredient is chosen with intention and care. Our menus celebrate seasonality, reduce waste, and elevate flavour integrity through responsible sourcing. Operationally, we integrate eco-conscious choices — energy-efficient equipment, waste segregation, and thoughtful packaging. But sustainability for us goes deeper than processes. It’s cultural. It’s about building relationships, supporting local talent, and creating a hospitality ecosystem that is resilient, responsible, and future-ready. So, while the world may shift quickly, our approach remains steady. We adopt trends, but we refine them, stabilize them, and integrate them in a way that strengthens our values and enhances our guest experience — now and for years to come.

What can we expect from Takara Hospitality Group in 2026?

As 2026 approaches, Takara Hospitality Group stands at the threshold of an exciting new chapter, one defined by bold expansion, creative evolution, and deeper cultural impact. Our flagship, Takara, will soon relocate to a landmark destination in

Al-Khobar, where it will offer an immersive fine dining journey that blends art, ambience, and gastronomy in a way that redefines luxury. Ziba will make its debut in Riyadh, bringing its acclaimed Persian cuisine and contemporary hospitality to the heart of the capital. Meanwhile, Sold Out will continue to grow its cult following with a new Riyadh outlet, reinforcing its status as a premium, personality-driven burger brand.

Our vision for 2026 and beyond is both simple and ambitious: to position Takara Hospitality Group as a regional leader setting new standards in creativity, sustainability, and human-centered hospitality, bringing to the world not just our brands, but the authentic spirit of Saudi hospitality and innovation.

tasted Tried&

Our top dining experiences this month

ROW ON 45

Rising above Dubai Marina like a stage raised for an intimate performance, the 17-course haute cuisine menu at Row on 45, a two Michelin star restaurant by Chef Jason Atherton, progresses through three distinct rooms, each part of a culinary story. The evening opens in a moody art-deco lounge, where premium bubbly is poured alongside small, precise bites taking you on a sensory journey around Hokkaido.

The first bite, Kari Buto – a reimagined Welsh Rarebit meets Takoyaki – is a warm, cheese-laden mouthful that tastes both familiar and new. The Akkeshi oyster, a delicate tower of nori meringue crowned with caviar and a cheese bubble, offers beautiful, contrasting textures before the briny caviar settles. Ankimo follows, a lush monkfish liver sharpened by a streak of Cumberland-style sauce, encased between beetroot crisps and dressed with hibiscus jelly and shimmering gold leaf. The finale here is the textured tart of A5 Saroma wagyu, packed with an unagi emulsion and topped with umeboshi jelly diced into geometric precision.

Act two takes diners from lounge to the marble-ringed Chef’s Kitchen, where chefs work quietly, as if in a laboratory, plating dishes with pared-back seriousness. The soundtrack, however, is unexpectedly playful — The Beatles, Rod Stewart, Busted and other nostalgic hits. I love a venue that isn’t afraid to show its personality — the kind with music you can sing, and maybe even dance along to, while savouring every bite.

Hokkaido Bafun uni is treated with reverence, served straight from its box atop a dashi-rich langoustine custard and finished with freshly grated zest. Amaebi follows, a silky, sweet prawn course, before the amalgamation of the next few courses. Personalised chopsticks arrive at the table while, just beyond, chefs work the buckwheat dough by hand, creating soba noodles before our eyes. Paired with sweet Norwegian king crab, it’s served two ways. First, in a delicate cold crab broth, with some reserved for the crisp tempura crab that follows.

Never have I fallen in love with a potato. Kutchan, a 540-day-aged potato from Hokkaido, served only here outside Japan, is adorned with Otoro bluefin and a generous

spoonful of N25 caviar. The natural sweetness of the potato, the fat of the tuna, the snap of the caviar – an exquisite interplay of textures and flavours that will live in memory until next time.

The courses build quietly. Aka Amadai, deep-fried with its scaled crust intact, precedes a tender Anjou squab from Brittany, aged seven days and paired with pickled elderberries, fig leaf oil, black garlic and a delectable fig purée that anchors the dish in the flavours of late autumn. A playful cheese course is up next, the Shropshire Blue, followed by sweet and palate-cleansing Shine Muscat grapes.

We were whisked away into the Victorianstyle Chef’s Library, where I could cosy up with a good read. Selecting an aromatic tea, we’re treated to a hearty chocolate tart to be eaten in one bite. As you relax and recall your favourites from the exquisite dining experience, the dessert trolley rolls by, an almost mischievous final temptation. We departed with a box of petit fours featuring banoffee and cep fudge, an After Eight bonbon, pumpkin-spice saikyō miso macaron, and rhubarb-custard pâte de fruit, reserved for the following day.

There’s also a thoughtful vegetarian tasting menu, and impeccable pairings. The zero-proof pairing in particular surprises with expressions of varietals such as Sauvignon Blanc, Riesling and Chablis.

Book now

AED1,345 per person. Visit rowon45dubai.com or contact +97156 832 4545 to make a reservation.

Nicola Monteath

SMOKI MOTO

Walking into Smoki Moto, your eye is immediately drawn to the butcher’s counter on the right, brimming with beautifully marbled cuts, while on the left, the restaurant offers butter and kelp dry-aged meats. A few steps ahead, the dining area opens into a darker, moodier space filled with Seoul-style art, the warm flicker of smokeless, charcoal-based tabletop grills, and music that keeps you swaying in your seat, all set against panoramic views of the Palm Jumeirah and Marina skyline.

We arrived on a Friday evening to a quiet bustle, the dining room full yet comfortably spaced, and were shown to our table with a charcoal grill at its centre, where a dedicated table chef would guide our meal, explaining the Korean way of

enjoying each cut, including in-house ageing techniques that give each piece its unique texture and depth of flavour, and pacing the courses for a fully immersive experience.

Culinary highlights

After perusing the venue and with the help of our lovely server, we ordered a selection of dishes. The Wagyu Neobiani arrived as a soft, smoky patty lifted by pine nuts and onion jang, while the honey butter potato jeon delivered crisp potato strands warmed by honey, chives and truffle salsa. The Korean fried chicken follows, featuring tender thigh pieces and chewy rice cake, all wrapped in a glossy Yangnyeom coating.

For mains, the Wagyu Soboro Sotbap brought together broth-cooked rice,

minced wagyu and fresh chilli in a pot that felt immediately comforting. The Signature Butcher’s Box quickly became our table favourite. The chef prepared each cut on the charcoal grill at our table to our preferred level of doneness, from wagyu tteok galbi made with A5 Japanese and Australian wagyu to classic dry-aged wagyu ribeye, marinated short rib, and grain-fed tenderloin. Don’t miss the certified Hanwoo beef, one of South Korea’s most prized native breeds, which is a highlight on the menu.

The set was even better with the banchan, from sharp kimchi to fresh salads and zucchini. The garlic tallow fries and kimchi fries are must-orders.

The Coco Mango Bingsu combined coconut milk with mango compote and soft mango rice cake, while the Red Bean Crème Brûlée paired gently sweet red bean custard with nutty roasted soybean ice cream, a perfect end to the meal.

update restaurant reviews

99 SUSHI BAR AND RESTAURANT

Walking into the award-winning 99 Sushi Bar and Restaurant, you immediately understand why it has made such an impression on Dubai’s dining scene. The room carries a confident glow from its gold and black palette, softened by velvet seating and just enough mirrored detail to keep the space lively. The sushi bar draws you in first, chefs working in clear view with an eye-catching backdrop.

We opted for the terrace, choosing to sit outdoors and make the most of alfresco season. It was an easy decision the moment we saw the view. From our table, the Burj Khalifa rose directly ahead, and the Dubai Fountain stretched out below.

Culinary highlights

The dining experience began with Kobe edamame, presented with a glossy sheen of Kobe fat, a dusting of shichimi togarashi, and an aromatic hint of truffle.

Next, the Oyster No.3 arrived, adorned with toro and a delicate spoonful of Kaluga Queen caviar, all brightened by a light ponzu dressing. The freshness of the oyster paired with the silky toro and the pop of the caviar created a precise balance of briny, creamy and slightly acidic notes. The seafood gyozas followed, a creative mix of seafood wrapped around a curried bisque with fresh uni, delivering an unexpected depth of flavour.

The Toro okonomiyaki arrived next, served like a pizza, combined jalapeno, onion, truffle and tare sauce in a umami punch, while the

99 jewel maki dazzled with toro, akami, black truffle, golden leaves and a crown of Kaluga caviar, making for a decadently rich bite. The Hotate maki paired sweet king crab with crispy avocado and a hint of rayu chilli, and the Toro Flambé nigiri, topped with caviar, offered a smoky, luxurious finish to the sushi course.

For mains, the Wild Chilean sea bass was a favourite, cooked to perfection and served with a yuzu beurre blanc, chimichurri and finished with Kaluga caviar. The fish was tender and buttery, with the citrusy sauce cutting through the richness beautifully, while the chimichurri added a vibrant, herbaceous note.

Dessert brought the meal to a satisfying close with a Japanese soufflé, light and airy, paired with a creamy hazelnut ice cream. The delicate sweetness of the soufflé complemented the nutty richness of the ice cream, ending the meal on a comforting note.

Book now

This

A curated look at this month’s most talked-about launches and standout trends

MARK YOUR CALENDAR

Yas Winter Fest returns from December 12 to 21, transforming Yas Gateway Park on Yas Island into a sparkling winter escape filled with cosy flavours, family cheer, and festive magic. Wander through snowy attractions, fairground rides, creative workshops, Santa’s Village, and a bustling Festive Market, all while enjoying standout bites from Drip Burgers, Aria Pizzeria, Brassa, Vietnamese Foodies, Mamacita Latin Flavours, Meokja, Sakura, Wingstop, Sausage Saloon, Four Cheese, and Double Like Burger & Lobster, with sweet finishes from Stroopwaffle Café, Churro Cone Café, Tealive UAE, Chayaat, and Back to Roots, to name a few. Little ones can dive into hands-on fun with marshmallow decorating, tie-dye sessions, neon ornament painting, candle crafting, Nutcracker painting, beauty corners, and festive face painting, while The National Aquarium’s Butterfly Garden brings an immersive swirl of nature-inspired magic. Families can glide across the Winter Sparkle Ice Rink, explore frosty inflatables, capture memories in a giant snow globe, build snowmen, and join friendly snowball battles in Snowfall Park, before gathering nightly for tree lightings, outdoor movies, live bands, cheerful choirs, roaming performers, and whimsical shows on the Celebration Stage. 4–11pm. AED25 (ages 4–12) and AED 35 (12+), free for under 3. Visit yaswinterfest.com.

HOLIDAY TREATS

Perfect for gifting or a treat for yourself

Expect much-loved favourites alongside a few exclusive seasonal infusions. AED300 at Avantcha boutique or visit avantcha.com.

Set the tone for a cosy countdown with Avantcha’s Tea Advent Calendar, with 24 days of delicious brews. Behind each door you’ll find a new blend to savour, from best- selling silk teabags to loose-leaf creations made for comfortingslow,moments.

A luxe gift set for coffee-lovers, this Holiday HamperMorning from Bacha Coffee features seasonal coffees, an exclusive scented candle, vanilla bean artisanalgrinder,biscuits, soft caramels, raw sugar crystals, and a heritage mug. AED1,228 at Bacha Coffee.

This holiday season, MMI is shaking up festive gifting with a playful twist. From sparkling grape, bubbly, and premium grape hidden in a cheeky calendaradvent to limited- edition board games and carefully curated gift packs, the elves have made sure there’s something for everyone. Whether you visit a store, order through MMI Home Delivery, or explore the festive picks on the Cheers Club App, it’s all about bringing surprises, joy, and a little mischief to your celebrations.

Visit mmihomedelivery.ae.

Get into the holiday spirit with this Christmas Tree croissant, filled with raspberry and cream and finished with fluffy marshmallow. AED30 at Aura Bakery & Café.

easy

Delicious, simple, and easy-to-make recipes

bistro menu french classics p26

air fryer mix & match canapés p34

midweek meals time-savers p20

more (baked) cheese please! p38

midweek meals time-savers

Prep these recipes in advance to make cooking a bit simpler between the big occasion days recipes AILSA BURT photographs MELISSA REYNOLDS-JAMES

Feta & lamb meatball bake

This is easy to knock together for a weeknight dinner, but also smart enough for any last-minute guests.

SERVES 4-6 PREP 15 mins

COOK 45 mins EASY ❄

50g dried breadcrumbs

100g feta in brine

400g lamb mince

2 tsp ground cumin

1 lemon, zested and juiced

1 red onion, roughly sliced

2 tbsp olive oil

2 x 400g cans chopped tomatoes

½ tsp ground cinnamon

700g jar butter beans, drained and rinsed

small handful of parsley, finely chopped green salad, to serve

1 Mix the breadcrumbs and around 2 tbsp of the feta brine in a large bowl. Set aside for 5 mins to absorb, then add the lamb mince, cumin, lemon zest and some seasoning. Combine using your hands, then divide into 24 small meatballs

2 Heat the oven to 200C/180C fan/ gas 6. Put the meatballs and sliced onion in a baking dish and drizzle with 1 tbsp of the olive oil, stirring gently to coat everything. Roast for 10-15 mins until the meatballs are lightly browned then pour in the chopped tomatoes, swilling out the cans with a splash of water and adding this too, then the cinnamon and butter beans. Season and add a splash of lemon juice, then stir gently. Crumble over the feta and drizzle over the remaining oil then return to the oven for 30-35 mins, until the meatballs are cooked and the sauce has reduced. Season and serve scattered with the parsley and a green salad on the side, if you like

cook and freeze

Leave to cool, then cover and freeze. To cook, defrost overnight in the fridge. Heat the oven to 200C/180C fan/gas 6, cover with foil and cook for 30-35 mins until piping hot throughout.

plan your week

We know life is busy, so to make things easier we’re sharing this handy cut-out list with everything you need for our midweek meals.

SHOPPING LIST

FRESH PRODUCE

lemon red onion

large onion

banana shallots

garlic

red chilli

kale or cavolo nero

cooked beetroot

parsnips

Maris Piper potatoes

ginger

spring onions

bok choy

parsley

MEAT & FISH

lamb mince

cooking chorizo

pork mince

prawn ravioli

DAIRY

feta in brine

double cream

parmesan

butter

FREEZER

whole leaf spinach

STORECUPBOARD

roasted red peppers dried breadcrumbs

2 x 400g cans chopped tomatoes

400g can cherry tomatoes

700g jar butter beans

vegetable stock pouch of cooked grains

sourdough bread

medium egg noodles

olive oil

ground cumin ground cinnamon caster sugar sherry vinegar white miso sesame seeds sesame oil

vegetable oil

soy sauce

Shaoxing rice wine

Prawn ravioli & spinach lasagne

Use shop-bought ravioli for this easy cheat’s lasagne.

SERVES 4-6 PREP 15 mins

COOK 20 mins EASY ❄

500g prawn ravioli

300g frozen spinach

2 tbsp olive oil

1 large onion, finely chopped

4 garlic cloves, finely chopped

1 red chilli, finely chopped, deseeded if you prefer less heat

1 x 400g can cherry tomatoes

1 tsp caster sugar

For the topping

125ml double cream

40g parmesan, finely grated

1 Boil a pan of salted water and cook the ravioli for 1-2 mins. Put the frozen spinach in a sieve or colander, then drain the pasta over it. Tip the pasta onto a plate and set aside with the spinach.

2 Heat the olive oil in a frying pan over a medium heat. Stir in the onion with a pinch of salt and fry for 8 mins until beginning to soften. Mix in the garlic and chilli and cook for 2 mins until fragrant. Pour in the tomatoes and rinse out the can with a splash of water, add that too, then the sugar and spinach. Bring to a simmer and cook for 10-15 mins until thickened slightly and the spinach has loosened. Season.

3 Heat the grill on high. For the topping, mix the cream with the parmesan and some black pepper. Spoon half of the tomato sauce over the base of a baking dish. Top with half the ravioli in an even layer and the remaining tomato sauce. Dot over the remaining ravioli then spoon the creamy sauce over the top. Put under the grill and cook for 5-7 mins until golden.

GOOD TO KNOW fibre

5-a-day PER

assemble and freeze

You can assemble this, cover and freeze for up to two months. Defrost overnight in the fridge and cook following step 3 of the recipe.

Chorizo & greens

warm salad

Using some shortcut ingredients like roasted peppers means this salad comes together in minutes.

SERVES 2 PREP 15 mins

COOK 20 mins EASY

2 tbsp olive oil

2 cooking chorizo, around 100g, thinly sliced

2 banana shallots, thinly sliced

2 garlic cloves, thinly sliced

100g kale or cavolo nero, tough stalks removed, leaves shredded

2 roasted red peppers, drained if from a jar, sliced thinly

2 tbsp sherry vinegar

250g pouch cooked grains (we used a five-grain mixture)

3 cooked beetroot, cut into wedges small handful of parsley, finely chopped

1 Heat the olive oil in a large frying pan over a medium-high heat. Add the chorizo and cook for 5-7 mins until crisp all over and darkened. Remove to a plate using a slotted spoon and set aside. Add the shallots to the pan and cook for

4-5 mins until softened. Mix in the garlic and cook for 1-2 mins until fragrant. Stir in the kale and roasted peppers. Cook for 3-4 mins, until the kale has wilted slightly, but still retains some shape. Mix in the sherry vinegar, then season to taste.

2 Tip in the cooked grains and stir to warm through over a low heat. Toss through the beetroot, then serve with the crispy chorizo and chopped parsley scattered over.

keep chilled

Prep up until the end of step 1 and keep the components in the fridge. When ready to cook, warm through the kale mixture in a frying pan over a low heat, covered, then continue with step 2.

Parsnip & miso soup with sesame croutons

Sweet parsnips meet savoury miso in this winter warmer.

SERVES 4 PREP 10 mins

COOK 30 mins EASY V ❄

1 tbsp olive oil

20g butter

3 large banana shallots, finely sliced

4 garlic cloves, finely chopped

25g ginger, finely grated

½-1 tsp chilli flakes, to taste

500g parsnips, unpeeled, trimmed and roughly chopped

250g Maris Piper potatoes, unpeeled, cut into small pieces

2 tbsp white miso

1.2 litres vegetable stock

For the croutons

200g sourdough, torn into bite-sized pieces

1 tbsp sesame seeds

1½ tbsp olive oil

To serve

100ml natural yogurt

small handful of coriander leaves

1 Heat the olive oil and butter in a large saucepan over a medium-high heat. Once melted, stir in the shallots and cook for 4-5 mins until softened. Mix in the garlic, ginger and chilli flakes and cook for 2 mins until fragrant. Stir in the parsnips, potatoes, miso and stock, and bring to a boil. Reduce to a simmer and let it gently blip away for 15-20 mins until the vegetables are tender.

2 Blitz until smooth using a hand blender and season. Will keep chilled for up to four days or frozen for three months. Keep warm on a low heat while you make the croutons.

3 Heat the oven to 200C/180C fan/ gas 6. Tip the sourdough, sesame seeds and oil onto a baking tray with some seasoning and toss together using your hands until well coated. Toast for 12-15 mins until crisp and golden brown. Ladle the soup into bowls and dollop over the yogurt. Scatter over the coriander leaves and croutons to serve.

blitz and freeze

Once blended, freeze the soup, then defrost for a few hours before reheating.

Spicy pork & ginger noodles

SERVES 4 PREP 10 mins

COOK 15 mins EASY

250g medium egg noodles

½ tbsp sesame oil

1 tbsp vegetable oil

400g pork mince

300g mushrooms, finely sliced

30g ginger, finely grated

3 garlic cloves, crushed

1 red chilli, finely chopped

4 spring onions, finely sliced, green and white parts kept separate

3 bok choy, leaves separated, white parts finely sliced and leafy tops left whole

2 tbsp soy sauce

2 tbsp Shaoxing rice wine

1 Cook the noodles following pack instructions, then drain well and set aside. Heat both oils in a large, deep frying pan over a medium-high heat. Stir in the pork mince, breaking it up using the back of a wooden spoon. Cook for 2-3 mins, until any water has evaporated. Mix in the mushrooms and cook for a further 4-5 mins until browned. Stir in the ginger, garlic, chilli and the white parts of the spring onions and bok choy. Cook for 2-3 mins until fragrant and softened.

2 Mix in the green parts of the bok choy along with the soy sauce, rice

wine and the cooked noodles. Toss everything together to coat, then serve sprinkled with with the remaining green parts of the spring onions

keep chilled

Make this up to two days in advance and keep covered in the fridge. To reheat, tip into a frying pan with a splash of water and the lid on over a low heat for 3-5 mins until piping hot.

bistro menu

french classics

Chef Matthew Ryle proves how simple it is to recreate beloved dishes at home, including moules marinère and crème caramel photographs PATRICIA NIVEN

Matthew Ryle is a classically trained chef who competed MasterChef: The Professionals in 2018, and has since become the head of two French brasseries in London – Maison François and Cafe François. French Classics is his first cookbook. @matthewryle

French onion soup

Moules marinière

French onion soup

I remember the first time I ate this: I was a young boy stopping for a family lunch on my first ski trip to the Alps, when out came a bubbling cauldron of onions, cheese and bread. My mum warned me it would be hot, but I found the aroma too tempting and burned my tongue, as I’ve done nearly every time since. A staple in restaurants across France, the recipe actually originated as a humble peasant soup made with just onions, stale bread and water. Today’s version might be a bit fancier, but this is still simple to make at home. Slowly caramelised onions melting into a rich beef broth, absorbed by baguette and covered in molten gruyère – it’s the ultimate comfort food.

SERVES 4 as a starter or light meal

PREP 15 mins COOK 1 hr 10 mins EASY

1.5kg onions (about 6), finely sliced 100g butter

3 garlic cloves, crushed

3 bay leaves

few thyme sprigs, leaves only

300ml white wine

1.3 litres good-quality beef stock (homemade or shop-bought)

50ml soy sauce

½ day-old baguette

250g gruyère

1 Cook the onions in the butter over a low heat in a wide, heavy-based pan. After 10 mins, add a pinch of salt, the garlic and bay leaves. Cook, stirring regularly, until the onions are caramelised and brown, about 45 mins. (I know this sounds a long time, but it’ll be worth it.)

2 Add the thyme and pour in the wine. Bring to a simmer and continue to cook until the wine has reduced by half.

3 Add the beef stock and soy sauce and gently simmer for around 10 mins. Meanwhile, cut the baguette into 2cm-thick slices and grate the gruyère.

4 Heat the grill. Check the seasoning of the soup, adding salt

and pepper if required, then ladle into ovenproof bowls that can go under the grill. Top with the baguette slices and mound high with grated gruyère, dividing it evenly between the bowls. Place under the hot grill until golden brown and bubbling, then serve.

matthew’s tip

The secret ingredient to this soup is time, as the onions need to be cooked very low and slow. The more caramelised, the more flavour they’ll have. Making your own stock will result in the most authentic-tasting soup, but shopbought stock will do the trick as long as your onions have received enough love. It’s not traditional, but my other secret is a splash of soy sauce, which adds richness and makes those caramelised onion flavours sing.

Moules marinière

This Normandy classic dish is usually eaten in restaurants rather than at home, which is a shame, because it’s ridiculously simple and quick to prepare, as well as being surprisingly good value for money. It’s wonderful for a sharing starter, a light lunch or dinner, and excellent with a glass of white wine (if there’s any left from the sauce), some crusty bread and perhaps a portion of frites.

SERVES 4 PREP 10 mins COOK 20 mins EASY

1kg mussels (see tip)

40g butter

2 shallots, finely chopped

3 garlic cloves, finely chopped or grated

1 bay leaf

250ml white wine

250ml double cream

1/2 lemon, juiced

3 tbsp chopped parsley leaves

1 Rinse the mussels under cold, running water. Discard any open shells that don’t close when lightly squeezed. Remove the tough ‘beards’ that stick out of the closed shells by pulling them until they snap off.

2 In a large pan with a tight-fitting lid, melt the butter and cook the shallots and garlic over a mediumlow heat until they’re very soft, but without colour.

3 Add the bay leaf and white wine, and bring to the boil. Increase the heat to high, tip in the mussels, then place the lid on the pan. Steam the mussels for around 3 mins, shaking the pan occasionally. All the mussels should be open and their plump meat exposed. If they aren’t, place the lid back on and give it another minute. You want your mussels to only just open: that disappointing bowl of shrivelled mussels comes from leaving them on the heat for too long.

4 Remove the mussels with a slotted spoon and place in warmed serving bowls, discarding the bay leaf. Quickly reduce the cooking liquid by one-quarter, then add the cream, lemon juice and parsley. Season to taste, then pour the sauce over the cooked mussels and serve immediately.

matthew’s tip

The secret here is the freshness of the mussels. A good-quality mussel has a glossy shell, should be closed and feel heavy, with no ‘fishy’ smell. Mussels should still be alive when you buy them, so make sure your fishmonger is picking your order from a batch that is fresh in that morning.

Crème caramel

This velvety set custard, infused with vanilla, with its rich, dark, caramel syrup, balances indulgence and lightness and is surprisingly easy to make. It’s one of France’s most popular desserts. It’s a dish I first came across long before I appreciated what I was eating. It came in a plastic pot with a tag on the bottom which, when you pulled, slipped out onto your plate. Although the flavours were not memorable, I remember the silky mouthfeel and always try to replicate it. Here, I’ve used a mix of milk and whipping cream for the perfect texture. You can use vanilla extract instead of pods, but it won’t have quite the same flavour.

SERVES 4 PREP 10 mins plus at least 2 hrs chilling COOK 50 mins EASY V

140g caster sugar

2 eggs, plus 1 egg yolk

200ml whole milk

100ml whipping cream

2 vanilla pods, split lengthways and seeds scraped out, or 2 tsp vanilla extract

1 Heat the oven to 150C/130C fan/ gas 2. Start with the caramel. Have a large bowl of cold water to hand. Put 100g of the sugar in a heavybased saucepan in an even layer. Add 4 tsp hot water and allow the sugar to absorb it for a few minutes, then set over a medium heat to dissolve. Help it along by shaking the pan, but do not stir. Once a syrup forms, it will turn golden, then to a rich caramel colour. To stop the cooking, place the base of the pan in the bowl of cold water. Divide

between four ramekins, 9 x 5cm, then place in a roasting tin.

2 Whisk the eggs, yolk and remaining 40g sugar in a bowl. Bring the milk, cream, vanilla seeds and pods, if using, to the boil in a saucepan, then pour slowly over the egg mix, whisking all the time. Pass through a sieve into each ramekin. Add the vanilla extract, if using.

3 Place the roasting tin in the oven and fill with enough boiling water to come halfway up each ramekin. Bake for 35 mins, or until just cooked and still wobbling.

4 Leave to cool, then chill for at least 2 hrs, or overnight. Serve in the ramekins, or run a knife around each, turn out on to a plate with a rim. Will keep chilled for a few days.

matthew’s tip

There are two main points to consider when making crème caramel: first, the colour of the caramel must be a deep brown: too light and it will taste sweet with no caramel flavour. Second, the egg mixture must be cooked until just set; it still needs to have a wobble, otherwise you’ll lose that magical melt-in-the-mouth texture.

and not retested by us.

Recipes are adapted from French Classics by Matthew Ryle (Bloomsbury)

Build your

own

Let your guests customise their canapés with these sharing boards inspired by cuisines from around the world

photographs SAM FOLAN recipes

ANNA GLOVER

Yorkshire pudding board

SERVES 8-10 PREP 30 mins

COOK 1 hr 10 mins EASY

3 carrots, cut into chunky batons

2 tbsp olive oil

400g thick-cut sirloin steak

1 tbsp vegetable oil

1 tbsp butter

a few sprigs of woody herbs, such as thyme, rosemary or sage

For the yorkshire puddings

100g plain flour

4 eggs

120ml milk

vegetable oil, for the tin

For the horseradish crème fraîche

2 tbsp horseradish 6 tbsp crème fraîche

1 tbsp chopped chives

To serve gravy

English mustard sliced radishes red onion chutney

1 Whisk the yorkshire pudding ingredients together, except the oil, in a bowl with some seasoning. Leave to rest for 30 mins at room temperature. Heat the oven to 220C/200C fan/gas 6.

2 Toss the carrot batons with the olive oil, half of the herbs and some seasoning in a baking dish. Roast for 20-25 mins until tender and golden.

3 Heat an ovenproof frying pan over a high heat. Rub the steak with the veg oil and season. Sear the steak for 2 mins on both sides, then using tongs, hold the fatty side down for 2 mins to render. Melt the butter in the pan with the remaining herbs and spoon it over the steak. Transfer to the oven to cook with the carrots for 4-10 mins depending on its thickness and how you like it. Check with a temperature probe – 45-50C in the middle for rare, or 55C for medium. Set aside on a plate to rest.

4 Turn the oven up to 240C/220C fan/gas 9. Drizzle a little veg oil into a 12-hole muffin tin and heat in the oven for 10 mins. In a serving bowl, whisk the ingredients together for the horseradish crème fraîche.

5 Transfer the batter to a jug and fill the holes of the prepared tin. Cook for 20 mins until puffed and golden.

6 Serve the yorkies on a large board with the accompaniments in bowls.

Gyoza sharing board

SERVES 10-12 PREP 30 mins

COOK 20 mins EASY

250g frozen edamame

1-2 tbsp chilli garlic sauce

2 tsp sesame seeds

1 tbsp veg oil

12 frozen vegetable gyozas

12 frozen pork, chicken or prawn gyozas

2 tbsp cornflour

For the pickled carrot slaw

2 large carrots, julienned or coarsely grated

3 tbsp rice vinegar

1 tsp caster sugar

2 spring onions, finely sliced

For the dipping sauce

1 tsp chilli flakes

2 tbsp light soy sauce

2 tbsp rice vinegar

2 tsp sesame oil

2 tsp sesame seeds

For the sriracha mayo

4 tbsp mayo

2 tbsp sriracha

½ lime, juiced

To serve chilli oil chili rice crackers seaweed thins wasabi peas

1 Mix the ingredients for the carrot slaw together with a pinch of salt in a serving bowl and leave to pickle. Do the same for the dipping sauce and sriracha mayo ingredients in other smaller serving bowls.

2 Blanch the edamame in boiling salted water for 2 mins, drain well, then toss with the chilli garlic sauce and sesame seeds.

3 Use two large non-stick frying pans (or work in batches) and heat

1/2 tbsp oil in each over a mediumhigh heat. Add the gyozas, base down. Fry for 3-4 mins until golden on the bottom. Set aside. 4 Whisk the cornflour with 250ml cold water. Turn the heat to low. Carefully divide the liquid between the pans. Immediately cover the pans with a lid or baking sheet and steam for 5 mins. Remove the lid, turn up the heat to medium, and cook for 2-3 mins more, until all the liquid has evaporated and you’re left with a crisp, lacy golden mesh on the base of the pan. Slide onto a plate, breaking them up as you go, if you like. Serve with the slaw, dipping sauce and sriracha mayo.

Onion bhaji board

SERVES 8-10 PREP 30 mins COOK 30 mins EASY V

For the bhajis

2 onions, sliced

1 tsp sea salt flakes

100g gram flour

½ tsp baking powder, gluten-free if needed

½ tsp chilli powder

½ tsp turmeric

1 green chilli, finely chopped

2 tbsp finely chopped coriander vegetable oil, for frying

For the green chutney

small bunch of mint, leaves picked small bunch of coriander, roughly chopped

1 tsp cumin

1 tsp sugar

1 green chilli, chopped

1 lemon, juiced

For the raita

½ cucumber, coarsely grated

150g natural yogurt

2 tbsp finely chopped mint

For the pomegranate salad

4 tbsp pomegranate seeds

½ cucumber, diced

2 winter or seasonal vine tomatoes, chopped (optional)

1 small red onion, finely chopped

handful of coriander, chopped

½ lemon, juiced

To serve mini poppadoms sweet chutney (we used mango) lime pickle

1 Toss the onions in a bowl with the salt and leave for 5 mins. Meanwhile whisk the flour, baking powder and spices in another bowl. Add 100ml water to make a thick batter. Mix in the onions, chilli and coriander.

2 Pour the veg oil into a deep pan, ensuring it’s no more than a third full. Heat to 180C or until a piece of onion sizzles when dropped in and browns within 20 seconds. Lower in a few tablespoons of the mixture at a time and fry for 3-4 mins, then turn using a spider and cook for 1-2 mins more. Drain on kitchen paper and season. Keep warm in a low oven as you continue cooking or reheat later in an air fryer.

3 Blitz the ingredients for the green chutney with a pinch of salt and a splash of water in a small blender until smooth. Scrape into a small serving bowl.

4 Mix the raita ingredients in another bowl and season. Toss the salad ingredients in a third bowl.

5 Serve the bhajis in the middle of a large serving platter or board with the bowls of green chutney, salad and raita alongside, plus extras like mini poppadoms, mango chutney and lime pickle.

mix & match canapés

Minimise the stress of catering for a crowd by prepping three types of crispy base ahead of your party, then finishing on the night with three simple but delicious toppings recipes SAMUEL GOLDSMITH photograph

ALEXIS KO

Polenta base

MAKES 16-24 PREP 10 mins plus 1 hr cooling COOK 25 mins EASY V

2 tbsp olive oil, plus extra for the tin

500ml vegetable or chicken stock

125g quick-cook polenta

40g parmesan or vegetarian alternative, grated 25g butter

1 Oil and line a swiss roll tin (ours was 31cm x 23cm) with baking parchment. Put a large saucepan over a medium heat, pour in the olive oil and stock, bring to a

simmer, then pour in the polenta, stirring constantly. Cook for 10-15 mins until thick and coming away from the side of the pan.

2 Remove from the heat and stir in the cheese and butter. Once melted, pour into the prepared swiss roll tin. Leave to cool for 1 hr, then cut into 16-24 pieces. Will keep chilled for up to three days.

3 Lay the polenta pieces in your air fryer tray in a single layer, then cook at 200C for 15-20 mins until golden. Will keep for a day in an airtight container. Add the topping of choice (see opposite).

Star-shaped toast

MAKES around 15 PREP 10 mins COOK 8-10 mins EASY V

5 slices white bread 20g melted butter

1 Using a small star-shaped cookie cutter, cut about 15 pieces out of the bread – you should be able to get around three from each slice. With the bread that’s left over, blitz in a food processor and freeze the crumbs to use another time.

2 Brush one side of the bread with butter, then put in a single layer in the air fryer and cook at 200C for 8-10 mins until golden. Will keep for a day in an airtight container. Add your topping of choice.

Potato base

MAKES 14 PREP 2 mins

COOK 40 mins EASY V

14 baby potatoes

1 tbsp olive oil

1 Heat the air fryer to 200C. Toss the potatoes and olive oil in a bowl and season well. Mix together to coat the potatoes, then tip into the air fryer. Cook at 200C for 20-30 mins, shaking every 10 mins, until the potatoes are soft inside and beginning to turn golden.

2 Lightly crush using a potato masher to create flat edges then cook for a further 10-15 mins until golden. Will keep for a day in an airtight container. Add your chosen toppings.

Whipped blue cheese, honey & walnut

SERVES 20-30 PREP 5 mins NO COOK EASY V

150g blue cheese

125g ricotta

75ml double cream 20-30 walnut pieces honey, for drizzling

1 Whisk the cheeses and cream with a good pinch of salt and pepper until smooth and combined. Will keep chilled in an airtight container for up to three days.

2 Spoon the mixture onto your chosen base, then top each with a walnut piece and a drizzle of honey.

GOOD TO KNOW gluten free PER SERVING (30) 94 kcals •

Celeriac remoulade

SERVES 30-40 PREP 20 mins NO COOK EASY V

1 small celeriac

2 tbsp capers, roughly chopped

1 lemon, juiced and zested

1 tbsp Dijon mustard

4 tbsp mayonnaise

handful of parsley, finely chopped handful of chopped chives

1 Using a mandoline or sharp knife, cut the celeriac into thin, small matchsticks. Mix with the remaining ingredients except the chives, then chill until needed. Will keep chilled in an airtight container for up to three days.

2 Spoon onto your chosen base and top with the chives.

Kipper pâté

SERVES 20-30 PREP 10 mins COOK 5 mins EASY

200g smoked kippers

1½ tbsp horseradish sauce

½ lemon, zested and juiced

50g soft cheese

75g crème fraîche

½ tsp paprika

handful of chervil or parsley, finely chopped

1 If the kippers need it, cook following pack instructions, then leave to cool. Flake into a bowl, then mix with all the remaining ingredients except the chervil or parsley. Will keep chilled for a day.

2 Spoon the mixture onto your chosen base and top each with a pinch of the chervil or parsley.

cheese please!

Nothing gets a party started like a warm, melty cheesy dip, and these easy ideas will keep your guests coming back for more recipes CASSIE BEST & SAMUEL GOLDSMITH photographs MYLES NEW

Melty chilli cheese & thyme fondue dip

A base of sweet chilli jam balances the richness of brie and gruyère.

SERVES 8 PREP 15 mins

COOK 25 mins EASY

200g brie, roughly chopped

100g soft cheese

100g gruyère, rind removed, chopped into small chunks

2 tbsp grated parmesan

2 tbsp milk

2 tsp cornflour

a few thyme sprigs, leaves picked, plus extra for sprinkling pinch of chilli flakes, plus extra for sprinkling

100g sweet chilli jam crusty bread, to serve

1 Put the brie, soft cheese, gruyère, half the parmesan, the milk and cornflour in a food processor and blitz until smooth. Stir in the thyme and chilli flakes. Spread the chilli jam over the base of a baking dish (about 15 x 12cm), then the cheese mix over the jam. Sprinkle with the remaining parmesan, plus a little more thyme and chilli flakes. Will keep covered and chilled for three days

2 Heat the oven to 180C/160C fan/ gas 3. Put on a baking tray and bake for 20 mins until bubbling, then grill on medium-high for 2-3 mins until golden and crisp on top. Leave for 5 mins, then serve with crusty bread GOOD

Pomegranate & sumac baked feta

Garnished with festive red pomegranate seeds and bright green pistachios, this baked cheese starter will be star of the buffet.

SERVES 4 PREP 5 mins

COOK 15-20 mins EASY V

200g block of feta

2 tbsp pomegranate molasses

1 tsp sumac

1 tsp honey

2 tsp olive oil

2 tbsp pomegranate seeds

1 tbsp chopped pistachios a few mint leaves, torn toasted pittas, to serve

1 Heat the oven to 200C/ 180C fan/gas 6. Put the feta in a shallow baking dish. Combine the pomegranate molasses, sumac, honey and olive oil in a bowl, and pour this over the feta, brushing to coat. Bake for 15-20 mins until soft.

2 Scatter over the pomegranate seeds, pistachios and mint, then serve with toasted pittas for dunking

GOOD

Sticky sage & onion sausage roll wreath with baked camembert

Make this glorious wreath with all the colours of Christmas (including golden pastry) in less than an hour. It transforms classic baked camembert into a tear-and-share event to serve with drinks.

SERVES 8 PREP 20 mins

COOK 25 mins EASY ❄ unbaked

320g sheet of puff pastry

3 tbsp caramelised onion chutney

4 pork sausages, skins removed

1 egg, beaten

250g round of camembert

6-9 sage leaves olive oil, for brushing

1 Heat the oven to 180C/160C fan/ gas 4. Line a baking tray with baking parchment. Unravel the pastry and cut along the length into two long strips. Spread 1 tbsp of the onion chutney down the centre of each strip, then divide the sausagemeat between them, moulding back into sausage shapes along the tracks of chutney. Brush one edge of each pastry strip with some beaten egg, then fold the other edge over to enclose the filling. Press to seal 2 Remove the cheese from its packaging and put in the centre of the baking tray. Wrap the sausage rolls around it, keeping the sealed edges on the underside. Tuck one of the sausage rolls into the other at each join, so they become one continuous round If too long, trim and bake any offcuts alongside

3 Cut three-quarters of the way into the pastry at intervals all the way round to create bite-sized sausage rolls that are still joined at the middle. Gently pull each roll out slightly, creating a little space between them. Brush the pastry with more beaten egg and lay the sage leaves over a few of the rolls. Will keep chilled for a day, or frozen (without the cheese) for a month.

4 Cut a cross into the top of the camembert and spoon over the remaining 1 tbsp chutney. Top with a couple of sage leaves and brush a little olive oil over them. Bake for 25 mins until the sausage rolls are golden and the cheese has melted.

Put a festive twist on croissants

Take mincemeat and marzipan and wrap in shop-bought pastry for a quick Christmassy breakfast recipe CASSIE BEST photograph CHELSEA BLOXSOME

Mince pie & marzipan croissants

MAKES 6 PREP 10 mins COOK 12 mins EASY

340g pack croissant dough

150g marzipan

100g good-quality mincemeat

whole nutmeg, for grating 25g flaked almonds icing sugar, for dusting

1 Heat the oven to 180C/160C fan/gas 4 and line a baking tray with parchment. Unwrap the croissant dough and separate the triangles.

2 Cut half the marzipan into small cubes and put 3-4 along the shorter edge of each triangle. Spoon 2 tsp mincemeat into the centre of each triangle and grate a little fresh nutmeg over each pastry.

3 Starting from the shorter edge lined with the marzipan, gently roll up the triangles and curl them slightly into croissant shapes Arrange on the prepared tray.

4 Grate the remaining marzipan over the top of the croissants and scatter with the flaked almonds. Bake for 12-15 mins, until golden. Leave to cool a little before serving, dusted with icing sugar.

FIVE-STAR DINING,

WHEREVER YOU CELEBRATE

Waldorf Astoria Kuwait introduces Luxury Catering by Waldorf Astoria Kuwait, a refined new service that brings the hotel ’ s signature elegance and world-class gastronomy directly to your chosen venue

Whether you are hosting an intimate gathering at home or a grand indoor celebration for up to 300 guests, the experience is designed to feel seamless, personalized and unmistakably Waldorf Astoria. A dedicated culinary and events team works closely with each host to curate every detail – from the first conversation and menu planning to service on the day. Menus are tailor-made, allowing you to highlight favorite dishes, celebrate cultural traditions, or present a fully bespoke culinary journey. Each plate showcases premium ingredients, with an emphasis on quality, flavour and sophisticated presentation.

To maintain restaurant-level standards outside the hotel, Luxury Catering by Waldorf Astoria Kuwait is supported by state-of-the-art food trucks that serve as mobile kitchens across Kuwait City. This allows dishes to be prepared and finished on-site, ensuring optimal freshness, safety and comfort for guests, wherever the celebration takes place. The service also reflects the hotel’s commitment to considered luxury. Healthy choices, locally sourced ingredients where possible and responsible practices that help minimize waste are thoughtfully woven into the offering. For guests wishing to extend their celebration, pairing an event with a stay at Waldorf Astoria Kuwait transforms any occasion into a complete destination experience.

With Luxury Catering by Waldorf Astoria Kuwait, hosts can now bring the atmosphere, taste and refinement of a five-star hotel into their own spaces, creating memorable moments that feel both effortless and extraordinary.

Email events.kuwait@waldorfastoria.com. Contact +965 98890183. Visit kuwait.waldorfastoria.com and hilton.com/en/hotels/kwiwawa-waldorf-astoria-kuwait/dining/catering/

of the show

Whether it’s traditional turkey, something different for two, a crowdpleasing ham or vegan centrepiece, we’ve got you covered photographs MAJA SMEND

Best ever lemon & herb roast turkey crown & gravy

We’ve used a few clever tricks that don’t involve much extra work to deliver our most succulent turkey yet, along with crispy, herby skin. The ease of this recipe means you’ll have plenty of time to get on with the trimmings or enjoy the festivities yourself – our Christmas gift to you! Barney Desmazery

SERVES 6 PREP 15 mins plus at least 12 hrs brining

COOK up to 2 hrs 30 mins

EASY

1 tbsp sea salt

1 tsp baking powder (optional)

2-2.5kg turkey crown

100g butter

2 garlic cloves, finely grated

large handful of mixed herbs (such as parsley, thyme and rosemary), leaves picked and chopped, stalks reserved, plus extra to serve if you like

½ lemon, juiced (save the squeezed half for roasting)

1 onion, skin on, roughly chopped

1 carrot, chopped

1 tbsp plain flour

2 tsp soy sauce

½ tsp yeast extract

125ml red wine (about a small glass)

400ml chicken or turkey stock

1 Up to 48 hrs but at least 12 hrs before cooking, mix the salt with the baking powder (if using, it helps the skin go crispy) and rub all over the turkey crown. Sit the crown on a rack, if you have one, in a roasting tin, uncovered, in the fridge until you’re ready to cook.

2 Take the turkey crown out of the fridge at least 1 hr before cooking. Heat the oven to 240C/220C fan/ gas 9. Melt the butter in a small pan over a low heat, stir in the garlic, chopped herbs and lemon juice, and sizzle for 1 min. Remove from the heat to cool slightly.

3 Lift the rack with the turkey from the roasting tin and set aside while you scatter in the onion, carrot, squeezed lemon half and reserved herb stalks. Sit the crown on its rack or trivet back in the roasting tin. Brush most of the lemon and herb butter over the turkey, saving around 1 tbsp for later.

4 Put the turkey crown in the oven and immediately reduce the heat to 190C/170C fan/gas 5. Roast for 45 mins, then brush with a little of the reserved butter. Turn the tin around and roast for another 15 mins and start checking the temperature – the thickest part of the breast should read 65C. If not, keep roasting in 10-15 minute bursts until it does. Transfer the crown to a board and leave to rest for at least 20 mins

5 Meanwhile, make the gravy. Put the roasting tin over a medium heat (or scrape everything into a shallow pan if it’s not flameproof). Sprinkle over the flour, stir to make a paste, then add the soy sauce and yeast extract. Stir again, then pour in the wine. Cook for 1-2 mins until thickened and paste-like. Gradually stir in the stock and any resting juices from the turkey. Simmer for 5 mins, then strain into a jug. Carve the crown and serve with the hot gravy and your favourite trimmings.

Duck & wild mushroom wellington

SERVES 2 PREP 40 mins plus at least 50 mins chilling COOK 50 mins MORE EFFORT

2 duck breasts, fat removed (see tip below)

1 tbsp olive oil, plus a little extra 15g dried porcini mushrooms

200g chestnut mushrooms, roughly chopped

1 tsp thyme leaves

25g butter

1 shallot, finely chopped splash of red wine or port

2-3 large savoy cabbage leaves, core removed

4 slices prosciutto or serrano ham

325 ready-rolled puff pastry (we used Dorset all-butter)

1 egg yolk (freeze the white for another recipe)

cooked greens and red wine or port sauce, to serve (optional)

1 Pat the duck breasts dry with kitchen paper, then bash them out slightly with a rolling pin so they are a little flatter and an even thickness. Season well. Heat the olive oil in a large frying pan over a high heat and sear the duck for 2-3 mins on each side until deep golden and lightly caramelised. Lift onto a plate and leave to cool. Don’t wash the pan.

Whether you’re doing a quiet Christmas for two, having a holiday date night or cooking for a friend, this recipe ticks all the boxes – easy-to-find ingredients, a make-ahead method, and it makes you look like a pro. Barney Desmazery tip

2 To make the mushroom duxelles, soak the porcini in just enough hot water to cover and set aside until softened, then drain and squeeze. Pulse the chestnut mushrooms, thyme and porcini in a food processor until finely chopped

3 Return the duck pan to the hob and heat the butter until sizzling. Add the shallot and cook for a couple of minutes until softened. Turn up the heat and add the mushroom mixture and a good pinch of salt and pepper. Cook for 8-10 mins, stirring often, until the mixture becomes a thick paste that pulls away from the sides of the pan, then add the wine or port and simmer again until thickened. Set aside to cool. Meanwhile, blanch the cabbage leaves in boiling water for 30 seconds, then plunge into cold water – iced if you’ve got some. Drain, pat dry and leave to drain on kitchen paper

4 Lay a sheet of foil on your work surface and lightly oil it. Arrange the ham slices in a row, slightly overlapping them. Lay the blanched cabbage leaves over the top, then spread over the cooled mushroom duxelles in a thin layer. Sit the duck breasts on top of each other top-to-tail. Use the foil to help you roll the whole thing up into a tight sausage. Chill or freeze for 20-30 mins to firm up. Will keep chilled for up to 24 hrs

5 Unravel the pastry and cut about a third off the sheet into a rough 9 x 22cm rectangle and place on a lined baking sheet. Unwrap the duck parcel and place in the centre of the of pastry. Brush the edges of the pastry with egg yolk, then carefully drape the larger pastry sheet over the top, pressing gently around the duck to seal like making a large ravioli. Trim the edges to

leave a 4cm border, then crimp with a fork or the edge of a knife or spoon handle to seal. Use the offcuts to make decorations, if you like. Chill for at least 30 mins Will keep chilled for up to 48 hrs.

6 Heat the oven to 220C/200C fan/ gas 7. Brush all over with egg yolk, then, if you want, lightly score the top with lines using the back of a knife, taking care not to cut all the way through. Carefully use the point of a knife to cut a steam hole in the top and add any decorations you’ve made

7 Sprinkle with flaky sea salt and transfer to the baking tray. Bake for 10 mins, then reduce to 200C/180C fan/gas 6 and bake for 20 mins for rare meat or 25 mins for medium ( brushing with egg again for a deep mahogany finish). Rest for 10 mins before serving. To serve, slice on an angle into two generous portions. Serve with seasonal greens and a red wine or port sauce, if you like. GOOD

Don’t throw the fat away. Put it in a pan with a drop of water and render it down until you get golden duck fat, perfect for roasties. Will keep chilled for three months, or frozen for six months.

Peppercorn & honey ham

This recipe calls for three different types of peppercorns. Black peppercorns bring warmth and heat, Sichuan are citrussy and numbing, and pink are floral and sweet. Helena Busiakiewicz

SERVES 10-12 PREP 10 mins

COOK 2½ hrs MORE EFFORT

2kg tied smoked gammon joint

2 onions, skin on, halved

2 bay leaves

2 thyme sprigs

2 rosemary sprigs

2 celery sticks, roughly chopped

2 carrots, roughly chopped

1 tbsp black peppercorns

1 tbsp Sichuan peppercorns

For the glaze

½ tbsp black peppercorns

½ tbsp Sichuan peppercorns

1 tsp pink peppercorns

100ml runny honey

1 Put the gammon and all the other ingredients, except the ones you’re using for the glaze, in your largest, deepest pot. Cover completely with

cold water, bring to the boil, then immediately reduce to a simmer. Put the lid on, leaving it slightly ajar, and cook for 1 hr. Turn off the heat and leave in the liquid for 40 mins with the lid on.

2 Remove the gammon from the stock and set aside to cool a little (keep the stock and freeze it to use as a base for soup). While the gammon cools, toast all the peppercorns in a small saucepan on medium heat. Once smelling peppery, grind using a pestle and mortar to a coarse consistency. You don’t want huge chunks of peppercorn. Mix with the honey in a small bowl.

3 Line a roasting tin with foil that fits the gammon comfortably. Heat the oven to 200C/180C fan /gas 6. Once the ham has cooled slightly,

peel back and discard the skin, then score the thick layer of fat. Put the gammon in the lined roasting tin, then pour on half of the honey glaze, using a pastry brush to get it into all the nooks and crannies. Roast for 25 mins, glazing halfway through. Reserve a little glaze to brush over at the end.

tip

The cooked, cooled and sliced gammon will keep in an airtight container for five days, perfect for leftover sandwiches.

Vegan butternut & pecan spiral pie

Bring a literal twist to your Christmas table with this stunning filo pie. Packed with sweet roasted squash, savoury miso and crunchy pecans, it’s a dish full of texture and festive flavour. Beautifully golden and delicately spiced, this showstopper will delight any plant-based guests, but meat-eaters are sure to want some, too! You can make it ahead as an added bonus. Cassie Best

SERVES 7 PREP 25 mins

COOK 1 hr 15 mins MORE EFFORT

V ❄ unbaked

1 large butternut squash, about 1kg, cut into 2cm cubes (800g prepped weight)

3 tbsp olive oil

2 onions, finely sliced

2 tsp coriander seeds

1 tbsp brown rice miso paste

1 tbsp maple syrup

1 tbsp soy sauce

pinch of chilli flakes

25g bunch of parsley, stalks and leaves finely chopped

100g pecans, roughly chopped

75g vegan butter, melted (or use regular if there are no special dietary requirements)

7 sheets filo pastry

1 Heat the oven to 200C/180C fan/ gas 6. Toss the butternut squash pieces with 11/2 tbsp oil and a good pinch of salt and spread out over a baking tray. Roast for 25 mins until softened and a little caramelised.

2 Meanwhile, fry the onions with a pinch of salt in the remaining oil, cooking over a medium heat for 15 mins until soft and lightly browning. Lightly pound the coriander seeds using a pestle and mortar, then add to the caramelised onions. Cook for another 2-3 mins.

3 Stir the miso, maple syrup, soy, chilli and squash into the onions. Lightly crush about a quarter of the squash with the back of the spoon, then stir through the parsley and half the pecans, and leave the mixture to cool Will keep chilled for up to two days Finely chop the remaining pecans.

4 Brush the base of a 27cm pie dish or round baking tin with some of the melted vegan butter.

6 Continue making the pastry swirls in this way, arranging the others around the dish, until you’ve used up all the filling and pastry. Brush the top with more melted vegan butter and scatter over any remaining pecans. Will keep covered and chilled for up to two days, or frozen for a month. Heat the oven to 200C/180C fan/gas 6.

7 Bake for 25-30 mins, or 40 mins from frozen, until golden brown and piping hot. Serve one spiral per person.

GOOD

5 Unwrap the filo but keep it under a tea towel to prevent it from drying out. Lay one sheet on a work surface and brush it with melted butter. Roughly divide the squash filling into seven equal portions in the pan (this will give you an idea of how much to use for each filo swirl). Scoop one portion out of the pan and arrange it along one of the longer lengths of the pastry. Scatter a few of the chopped pecans over the rest of the exposed pastry, then loosely roll into a long sausage. Coil the pastry into a spiral, being careful not to tear, and tuck in the end. Place in the centre of the dish.

Impress your vegetarian guests with one of our inventive centrepieces and buffet ideas

Roast parsnip wreath with marsala gravy

Deeply savoury and almost stuffing-like in texture, this dish makes a stunning main.

SERVES 10-12 PREP 30 mins

COOK 1 hr 45 mins

MORE EFFORT V ❄ gravy only

2 tbsp olive oil, plus extra for the tin

250g walnuts

2 tbsp plain flour

4 garlic cloves

750g parsnips, peeled and roughly chopped

200g carrots, roughly chopped

30g unsalted butter

300g chestnut mushrooms, roughly chopped

2 large onions, finely chopped

250ml vegetable stock, made with

1 stock cube

small bunch of thyme, leaves picked

½ tsp ground nutmeg

1 tsp ground mace

1 tsp white miso

200g stale sourdough, torn into chunks

200g cooked chestnuts

3 eggs, beaten

1 lemon, zested

For the gravy

1 tbsp olive oil

50g unsalted butter

2 onions, thinly sliced

2 garlic cloves, bashed

25g plain flour

200ml marsala

1 tsp white miso

500ml vegetable stock

1 Brush olive oil all over the inside of a 2-litre bundt tin, getting into all the crevices. Reserve 50g of the walnuts, then blitz the rest to fine crumbs in a food processor. Mix with the flour, then use to coat the tin, tipping any excess into a large

bowl. Set the bowl aside. Arrange the reserved walnuts in the base of the tin. Peel the garlic, then blitz with the parsnips and carrots in the food processor until finely chopped. Set the mixture aside.

2 Heat 2 tbsp olive oil and the butter in a large, deep frying pan set over a medium-high heat and fry the mushrooms for 10 mins until browned. Stir in the onions and fry for about 15 mins until slightly softened and caramelised. Tip in the blitzed veg mixture and stock, turn up the heat to high and cook for 5 mins until softened and the liquid has evaporated. Add the thyme leaves, spices and miso. Season to taste, then spoon the mixture onto a large plate, spread out and leave to cool slightly. Heat the oven to 200C/180C fan/gas 6.

3 Meanwhile, blitz the stale sourdough to crumbs in the food processor, then tip into the bowl with the excess flour mixture. Blitz the chestnuts until finely chopped, then add that too and season well.

4 Tip the cooled veg into the bowl and mix everything together well. Stir in the eggs and lemon zest until evenly combined. Pack the mixture into the prepared bundt tin, patting down using the back of a spoon. Cover with foil and bake for 30 mins, then uncover, turn up the oven to 220C/200C fan/gas 7 and bake for a further 30 mins until dark brown. Gently release the edge of the wreath from the tin using a cutlery or palette knife. Put a serving plate on top of the tin, then flip over to invert the wreath onto the plate. Leave to cool with the tin on top for 10-15 mins.

5 Meanwhile, make the gravy. Heat the oil and butter over a mediumhigh heat in the frying pan you used to cook the veg mixture. Fry the

onions and garlic with a large pinch of salt for 15-20 mins until the onions are caramelised and slightly jammy. Tip in the flour, stir to combine and cook for a few minutes. Slowly whisk in the marsala and miso, and cook for a few more minutes to reduce slightly before pouring in the stock. Cook for 5-10 mins more until the gravy has thickened. Season to taste and remove the garlic cloves. Once cool, will keep frozen for up to three months

GOOD TO KNOW folate fibre vit c 2 of 5-a-day

PER SERVING 444 kcals fat 26g saturates 6g

Veggies in blankets

SERVES 6 as a side PREP 10 mins COOK 15 mins EASY V

2 tbsp white miso

2 tbsp honey

2 tbsp vegetable oil

pinch of garlic granules

1 parsnip

360g vegetarian cocktail sausages

1 Heat the oven to 200C/180C fan/ gas 6. Mix the miso, honey, oil and garlic granules together with 2 tbsp water. Season with a small pinch each of salt and black pepper.

2 Peel the parsnip into long, thin strips. Brush both sides of the strips with the miso mixture, and roll one or two tightly around each sausage. Arrange on a baking tray lined with baking parchment, reserving the excess glaze. Bake for 15 mins, then brush with the remaining glaze.

Chestnut & pecan loaf with harissa sauce

Lighter than a standard nut roast, this delicious pecan loaf combines chestnuts and veg with smoky, spicy harissa.

SERVES 4 PREP 15 mins

COOK 55 mins EASY V

2 tsp rapeseed oil

1 onion, finely chopped

1 aubergine, sliced lengthways and diced

2 celery sticks, finely chopped

1 tsp dried sage

½ tsp dried oregano

3 tbsp thyme leaves

2 large garlic cloves, finely chopped

2 x 400g cans borlotti beans, drained

1 egg

25g wholemeal breadcrumbs

180g ready-cooked chestnuts, roughly chopped

50g pecans, roughly chopped pinch of smoked paprika, to serve For the sauce

250ml passata

1 garlic clove, finely grated (optional)

1-2 tsp smoked chilli harissa large pinch of dried oregano

1 Heat the oven to 190C/170C fan/ gas 5 and line a 2lb/900g loaf tin with baking parchment. Heat the oil in a large non-stick frying pan over a medium heat and fry the onion, aubergine, celery, dried herbs, thyme and garlic for 10 mins, stirring occasionally until softened and golden.

2 Tip a can of beans into a bowl along with three-quarters of the second can. Add half the fried veg mixture and the egg. Season and blitz using a hand blender until smooth. Stir in the breadcrumbs, three-quarters of the nuts, the rest of the veg and the reserved beans, then spoon into the loaf tin, smooth the surface and press the reserved nuts into the top. Sprinkle over the smoked paprika. Bakefor 40 mins until firm and golden. Leave to firm up for a few minutes, then turn out.

3 Meanwhile, simmer the passata with 80ml water, the garlic, if using, and the harissa and oregano for 5-10 mins until thickened. Spoon over slices of the loaf.

Cheese & caramelised onion tart

A cheesy tart with the sweetest caramelised onions encased in perfectly crisp pastry.

SERVES 8-10 PREP 40 mins plus chilling COOK 2 hrs MORE EFFORT V ❄

50g butter

800g onions (about 8), finely sliced

300ml double cream

small pinch of grated nutmeg

4 egg yolks (freeze the whites for another recipe)

100g mature cheddar, grated, plus extra to serve (optional) finely sliced chives, to serve

For the pastry

200g plain flour, plus extra for dusting 125g cold butter, cut into cubes

1 egg, beaten

1 First, make the pastry. Tip the flour and butter into a bowl, then rub together with your fingertips until the mixture resembles coarse breadcrumbs. Add the egg, then bring together using your hands until just combined. Form into a disc. Will keep wrapped and chilled for up to two days or frozen for up to a month.

2 Roll the pastry out on a lightly floured surface into a disc that’s roughly 28cm. Use the rolling pin to drape it over a 23cm tart tin. Use a small ball of pastry scraps to push the pastry into the base and up the side of the tin, leaving the excess overhanging. Chill for 20 mins or up to a day.

3 Meanwhile, for the filling, melt the butter in a pan over a medium-low heat and cook the onions for 45 mins, seasoning with salt and stirring occasionally until they become sticky and golden. Pour in the cream, then add the nutmeg and stir. Bring to a simmer, then remove from the heat.

4 Heat the oven to 200C/180C fan/gas 6. Lightly prick the base of the tart all over with a fork, then line with a large circle of baking parchment and fill with baking beans, dried rice or pulses. Bake for 20 mins, then remove the parchment and beans, and bake for 10-15 mins more until light brown. The pastry should be cooked through and crumbly.

5 Meanwhile, stir the egg yolks and twothirds of the cheese into the onion and cream mixture. Tip into the pastry case, then sprinkle over the rest of the cheese and bake for 20-25 mins, or until just set and golden. Leave to cool completely in the tin, trim the overhang using a serrated knife, then remove from the tin. Sprinkle with chives and more cheese, if you like. Will keep chilled for up to two days. Reheat in a low oven before serving.

from the stars

We’ve asked a few of our favourite contributors to share their most popular Christmas Day trimmings

Festive smashed sprouts

Truffle oil & sea salt roast potatoes

Festive smashed sprouts

This could be the recipe you need to convert all sprout sceptics. It combines two of my favourite ingredients: brussels and bacon. I make extra so I can turn leftovers into bubble and squeak for Boxing Day brunch. Melissa Hemsley, cookery writer

SERVES 4-6 as a side PREP 5 mins

COOK 25 mins EASY

200g brussels sprouts, trimmed (prepared weight)

2 tbsp olive oil

100g smoked streaky bacon rashers

1 Heat the oven to 200C/180C fan/ gas 6. Combine the sprouts and oil

in a large bowl, and season well. Tip onto a large roasting tray and roast for 15-20 mins, turning the sprouts over halfway through, until tender.

2 Remove from the oven, then press down on each sprout using a sturdy mug or potato masher to ‘smash’ and flatten them. Cut the bacon into bite-sized strips using kitchen scissors or a knife, then scatter

these over the smashed sprouts. Reduce the oven to 190C/170C fan/ gas 5 and roast the sprouts with the bacon for 7-9 mins until the bacon is crisp. If the bacon is still not crisp, turn up the oven to 200C/180C fan/ gas 6 for a few minutes more.

Tru f f le oil & sea salt roast potatoes

Finish with a drizzle of truffle oil for luxurious depth to transform a classic side into something truly special. Matty Edgell, Great British Bake Off champion 2023

SERVES 6 PREP 20 mins

COOK 1 hr 25 mins EASY

1.5kg Maris Piper potatoes, cut into even-sized pieces

2 tbsp fine semolina (optional, but adds extra crunch)

5 tbsp goose fat or vegetable oil

2-3 tsp truffle oil

pinch of sea salt flakes

2-3 tbsp finely chopped parsley

1 Put the potatoes in a large pan of cold salted water and bring to the boil. Simmer for 8-10 mins until just tender on the outside. Drain, then leave to steam-dry for 5 mins. Shake the colander to rough up the edges of the potatoes. Sprinkle over the semolina, if using, and toss to coat.

2 Meanwhile, heat the oven to 220C/200C fan/gas 7. Pour the fat or oil into a roasting tin and put in the oven to heat up for at least

10 mins. Tip the potatoes carefully onto the tray and gently turn to coat in the hot fat. Roast for 1 hr or up to 1 hr 10 mins, turning the potatoes over halfway through, until golden and crisp. Drizzle over the truffle oil and season with sea salt flakes. Stir through the parsley.

Roasted oranges with sausage & cranberries

Roasted oranges with sausage & cranberries

Oranges bring a bright, juicy burst to this. Serve warm or at room temperature and pile leftovers into a Boxing Day sandwich. Claire Thomson, Good Food podcast host

SERVES 4 as a side dish PREP 15 mins

COOK 35-40 mins EASY

4 large oranges, peeled, sliced into 1cm-thick rounds and deseeded

2 medium red onions, thinly sliced

3 tbsp olive oil

600g Italian-style sausages (or your preferred variety)

100g fresh or frozen cranberries

1 tbsp honey

1 tbsp wholegrain mustard or pinch of chilli flakes

1 tbsp red wine vinegar

small handful of parsley, leaves picked and roughly chopped

1 Heat the oven to 200C/180C fan/ gas 6. Put the oranges and onions in a large roasting tin or baking dish. Drizzle over the olive oil and season generously. Bake for 25 mins until the oranges start to caramelise at the edges and the onions soften. Remove from the oven. Heat the grill to high.

2 Squeeze the sausagemeat from its skins and break into smaller pieces.

Scatter these over the roasted oranges and onions. Sprinkle over the cranberries and drizzle over the honey and mustard. Slide under the grill for 8-12 mins until the sausage is fully cooked and browned in places. Remove from the heat and season with the red wine vinegar and parsley before serving.

Marmite & mapleroasted parsnips

Parsnips are one of the more divisive parts of the Christmas plate, so I’ve amped them up with umami Marmite to offset the earthy sweetness, while retaining the stickiness with maple syrup. Sophie Wyburd, food writer

SERVES 6-8 as a side PREP 10 mins COOK 55 mins EASY V

700g parsnips, halved lengthways

40g salted butter

1 tbsp Marmite

3 tbsp maple syrup

½ tsp fresh thyme leaves pinch of cayenne pepper

1 Heat the oven to 200C/180C fan/ gas 6. Cook the parsnips in a large pan of boiling salted water for 4 mins until softened slightly. Drain and leave to steam-dry.

2 Spoon the butter into a large roasting tin and put in the oven for 3 mins to melt. Tip in the parsnips, season with a pinch of salt, toss to coat and roast for 30 mins. Meanwhile combine

the Marmite, maple syrup, thyme leaves and cayenne pepper in a small bowl with 1 tbsp water.

3 Remove the tin from the oven and pour over the Marmite and maple mixture. Roast for 20 mins, basting the parsnips every 5-10 mins until tender and deeply golden.

GOOD

5-a-day

Marmite & maple-roasted parsnips

Cauliflower cheese crumble

For me, no roast is complete without cauli cheese, but at Christmas, it has to be better than ever. This crumble version is rich with umami from the anchovies, and has a kick of mustard and cayenne. Brin Pirathapan, MasterChef champion 2024

SERVES 6 PREP 25 mins

COOK 1 hr EASY ❄

1 cauliflower

2 tbsp olive oil

50g salted butter

4 anchovies

50g plain flour

500ml whole milk

2 tsp Dijon mustard

1/4 tsp cayenne pepper grating of nutmeg

100g cheddar, grated

20g parmesan, grated

For the crumble

100g cold salted butter, cut into cubes

100g plain flour

40g oats

3 thyme sprigs, leaves picked 20g parmesan, grated

1 Heat the oven to 220C/200C fan/ gas 7. Remove and discard any wilted leaves from the cauliflower, then remove the rest of the leaves and set aside. Cut the cauliflower into florets, then chop the stalk into bite-sized pieces. Put the florets and stalk pieces in a large roasting tray, drizzle over the oil and season with salt. Roast for 10 mins, then stir in the reserved leaves and roast for a further 10 mins.

2 Meanwhile, melt the butter in a medium saucepan over a medium

heat and stir in the anchovies until they’ve fully broken down. Add the flour, mix well and cook for 2-3 mins until the consistency resembles wet sand. Gradually whisk in the milk until fully incorporated, then cook for 3-5 mins until the mixture is creamy and thick. Turn off the heat, stir in the mustard, cayenne and a grating of nutmeg. Mix in the cheeses until fully combined.

3 When the cauliflower is cooked through, remove from the oven and leave to steam-dry for 20 mins. This is an important step, as it will prevent a watery filling.

4 For the crumble, put the butter, flour and oats in a bowl and rub together using your fingertips until the mixture comes together when squeezed in your fist, but breaks down easily. Mix in the thyme and parmesan.

5 Tip the cauliflower into a roughly 30 x 20cm roasting tin. Pour over the sauce. Scatter over the crumble, and roast for 40 mins until golden on top and bubbling at the edges. To freeze, assemble the dish fully, then cool, wrap well and freeze for up to three months. Defrost overnight in the fridge before baking.

Cauliflower cheese crumble

Keep it green this Christmas

CALCULATE WHAT YOU’LL NEED

Use our handy portion guide (opposite) to work out how much you’ll need of all the key Christmas dinner components, based on the number of people you’ll be catering for.

MAKE STOCK

Bones and veg peelings can be turned into stock. You don’t have to make it straightaway — the bones can be frozen. Once you’ve made the stock, reduce it for an intense flavour, then freeze portions in an ice cube tray. Add back more water when you defrost them.

CHEESEBOARDFREEZEYOUROFFCUTS TOCOOKWITH

Don’t worry about leftover cheese at Christmas – you can freeze it. Grate or chop what you can’t finish, then pack it and label it. We have a great cheeseboard mac ‘n’ cheese recipe for using it up at bbcgoodfoodme.

PLAN YOUR LEFTOVERS

Reusable containers that stack, or reusable bags that can stand upright or flat-pack into the fridge or freezer, make organising leftovers easier. Containers that go straight from the fridge or freezer to the oven also save on washing-up.

GIFT FOOD YOU DON’T LIKE

If a box of chocolates or jar of chutney doesn’t take your fancy, don’t leave it to go off at the back of a cupboard – pass it on so someone else can enjoy it. You can put it into a collection for a local food bank.

HOW MUCH DO YOU NEED?

If you're hosting a get-together this Christmas, work out the quantities of food and drink required before you go shopping using this quick guide

Figure out whether you need a whole turkey and how much it should weigh to make sure your guests are well fed.

(only if you both like dark meat, otherwise buy a breast)

It’s easier to figure out portions by weight, but if you prefer to count things out, be sure to buy mediumsized root veg and potatoes and always do a bit extra, just in case!

ROAST POTATOES

125g per person, or 2 small or 1 large potato each

CARROTS

100-125g per person, or 1 medium each

PARSNIPS

100-125g per person, or 1 medium each

SPROUTS

100g per person, 4-6 small ones each

PEAS

60g per person

RED CABBAGE

75g, or 1 /8 medium cabbage per person

100ml x head count + likelihood of seconds = enough gravy

FROZEN ASSETS

Make the freezer your sous chef

POTATOES, PARSNIPS & CARROTS

Can all be par-cooked in advance, then cooked from frozen on the day. Freeze the vegetables on baking trays and transfer to bags once rock solid.

COOKED YORKSHIRE PUDDINGS

Can be frozen and simply reheated in the oven or air fryer to crisp up at the last minute.

BREAD SAUCE & MAKE-AHEAD GRAVY

Can be made up to a month in advance (see our croissant bread sauce, and gravy).

FROZEN TURKEY ON CHRISTMAS DAY MORNING?

Don’t panic! It is safe to cook your turkey from frozen. Simply allocate a 50 per cent longer cook time for a completely frozen turkey, and 25 per cent for one that’s partially frozen, checking the internal temperature of the bird with a digital thermometer to make sure it’s cooked through.

Everyone is

Put a fresh spin on a classic gingerbread house with this showstopper that simplifies the process using layers of rich chocolate sponge and treacle buttercream laced with warming spices

Chocolate spiced gingerbread house cake

SERVES 18-20 PREP 2 hrs plus cooling, 2 hrs 45 mins chilling and 2 hrs setting COOK 45 mins

MORE EFFORT V

325g unsalted butter, softened, plus extra for the tin

300g dark chocolate chips or chopped dark chocolate

175g light muscovado sugar

175 dark muscovado sugar

2 tsp vanilla bean paste

6 eggs

200g 10%-fat Greek-style yogurt

2 tsp ground ginger

2 tsp ground cinnamon

¼ tsp ground cloves

1 tsp baking powder

275g self-raising flour

45g cocoa powder

For the treacle buttercream

500g unsalted butter

1kg icing sugar

2 tsp ground ginger

2 tsp ground cinnamon

30g treacle

To decorate

18-20 sponge fingers

250g royal icing sugar

You’ll also need

2 x 20cm square cake tins

cake leveller or large serrated knife cake lifter, large palette knives or a small baking sheet cake board

small or medium palette knife

ruler or ruled cake smoother cake smoother (optional but useful) piping bag

1 Butter the base and sides of both 20cm square cake tins and line with baking parchment. Melt the dark chocolate in a heatproof bowl in the microwave in 30-second bursts, or in a bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir until smooth. Leave to cool completely.

2 Meanwhile, heat the oven to 180C/160C fan/gas 4. Beat the butter, sugars and vanilla together using an electric whisk or a stand mixer until pale and fluffy, about 4-5 mins. Add the eggs, one at a time, beating well after each addition and scraping down the side of the bowl. Don’t worry if it looks curdled – it will come together when the dry ingredients are added.

3 With the whisk or mixer on low, pour in the melted, cooled chocolate, to incorporate, then add the yogurt, mixing on low for about 20 seconds. In a separate bowl, stir the spices with 1/2 tsp salt, the baking powder and flour, then sieve in the cocoa and mix in. Tip the dry ingredients into the wet in three additions, mixing on low until just combined. Don’t overbeat or the sponge will be dense.

4 Divide the batter between the tins, level the tops using the back of a spoon and bake for 28-35 mins, or until a skewer inserted into the middles comes out slightly pasty (not clean) and the sponges are shrinking away from the sides of the tins a bit (check after 25 mins to be safe). Leave to cool in the tins for 10 mins, then turn out onto a wire rack, remove the parchment and leave to cool completely. Will keep in an airtight container at room temperature for up to two days.

5 Prepare the biscuit decorations using the recipe. For the treacle buttercream, beat the butter using an electric whisk or stand mixer until pale and creamy, then add the icing sugar in three additions – mix in slowly at first, then turn up the speed and beat until pale and fluffy each time. Beat in the spices and treacle until combined. Cover the bowl with a damp tea towel and set aside (this will stop it from developing a skin). Will keep covered and chilled for up to three days. If making ahead, remove from the fridge at least 1-2 hrs before using so it can come back up to room temperature.

6 Split the cooled sponges through the equator using a cake leveller or large serrated knife so you have four layers. Put one of the sponge layers on a cake board that’s large enough to hold the finished house, but will still fit in the fridge. (This is quite a delicate sponge, so it’s a good idea to use a cake lifter, palette knives or a small baking sheet when you’re moving it all.) Spoon over 200g buttercream and smooth out using a palette knife so it reaches

the edges. Sandwich with another sponge layer, making sure it lines up neatly, then press down gently so a little of the buttercream pushes out of the sides.

7 Smooth another 200g buttercream over the top, then sandwich with another sponge layer, then another 200g buttercream and the final sponge layer. Make sure the cake is all in line, then smooth over the buttercream that’s been pushed out between the layers so it covers the sides and seals in the crumbs. Chill for about 45 mins until completely firmed up. (You can also put it in the freezer for slightly less time if you want to speed this up.)

8 When the cake is completely cold and firm, you’ll need to cut off a third of it (or about 6.5cm), which will become the roof (see pic A, right). To be precise, measure across the top of the cake using a ruler, and divide that number by three. Score a line in the cake using a small, sharp knife being careful not to cut through yet. For accuracy, measure and score along three points of the line to make sure the cut will be straight. You can score down the side of the cake as well. Cut along your scored lines using a long, serrated knife and take out the smaller piece of cake (pic B).

9 Stand the smaller cake piece up on one end, then carefully cut in half diagonally from corner to corner using a serrated knife – you should be left with two wedges (see pic C). If you have someone to help you, it can be easier to have another person hold the cake upright while you cut through it to ensure it doesn’t break – this is also why it’s important that the cake is very cold and firm. Don’t worry if it’s a little uneven at this stage though, as you can level it out with more buttercream when you decorate the roof.

10 Spread 120g buttercream over the top of the large rectangular cake, then lower one of the cake wedges onto it, lining up the longer sides (see pic D). Spread 50g buttercream over the exposed part of the wedge in the middle of the cake. Position the second wedge next to the first, ensuring it lines up with the other side of the base cake, then gently press the two wedges together to secure the roof.

11 Chill the cake for 30 mins, then smooth a thin layer of buttercream over the whole cake to fully seal the sponge (about 200g buttercream). Try not to get crumbs in the rest of the buttercream, as you’ll use this to decorate the sides later. Chill the cake for another 1 hr, then smooth another 200g buttercream over the sides and ends (don’t cover the roof yet), using a cake smoother or palette knife to ensure it’s as neat as possible. Chill for another 30 mins.

12 Spread all of the remaining buttercream over the roof in a thick layer (see pic E), then lightly press on the sponge fingers, arranging them side-by-side along the length of the roof and leaving the ends slightly overhanging to create eaves. Once you’re happy with the positioning, press them into the buttercream more firmly to secure. There will be a gap running along the top of the roof, as the sponge fingers won’t be long enough to completely cover the slope, so you can use a few more to fill this, cutting as needed to fit. If the sponge fingers are coming quite far over the edge and drooping or falling, secure by pushing a few cocktail sticks into the sponge underneath – these will hold everything in place just until the cake is set firm.

13 Mix the royal icing sugar with just enough water to make a thick icing. Spoon or pipe the icing over the roof and along the eaves so it looks snow-capped. You can also create small icicles hanging from the roof eaves, if you like, by piping a small blob on the edge of the roof, then carefully dragging the piping bag downwards as you pipe, before releasing. Decorate the house with the cookie windows, door, star and wreath, pushing them into the buttercream or icing. If you find the windows are sliding, secure with a couple of cocktail sticks to hold them in place while setting. Leave the whole cake to set for a couple of hours at room temperature, then remove any cocktail sticks you’ve used to secure the roof or decorations before serving. Will keep in a cool place for up to five days. Keep the cut surface well covered.

Vanilla spiced cookies

This recipe makes makes more than enough biscuits to decorate our house, so you can enjoy the extras or give them as a gift. It’s always a good idea to make a few spare in case of breakage.

MAKES 30 cookies PREP 20 mins plus cooling and 2 hrs setting COOK 12 mins MORE EFFORT V

200g unsalted butter

200g golden caster sugar

1 tsp vanilla extract

1 egg

375g plain flour, plus extra for dusting

1 tsp ground ginger

1 tsp ground cinnamon

75g royal icing sugar metallic sprinkles, to decorate

1 Heat the oven to 190C/170C fan/ gas 5. Beat the butter, caster sugar and vanilla together using an electric whisk or stand mixer until combined. Add the egg and beat to combine, scraping down the side of the bowl if needed. Mix the flour, 1/4 tsp salt and the spices together in a separate bowl, then add the dry ingredients to the wet and mix on low until no streaks of flour remain

2 Roll the dough out on a lightly floured surface to a thickness of 6mm. Cut out the shapes needed for the house, then stamp out cookies in any shape you like from the remaining dough. For the house, you’ll need a 9 x 6cm door – you can use a rectangular cutter, then a large round cutter to create an arch in the top, if you like The windows are 4 x 4cm and the star is about 5.5cm For the wreath, stamp out a 4cm disc, then a 1.5cm disc from the middle.

3 Arrange the cookies on baking sheets, leaving space between them, and bake for 12-15 mins until golden at the edges – the smaller ones may require less time, so watch closely

Cool for 10 mins on the sheets, then transfer to a wire rack to cool fully

4 Mix the royal icing sugar with just enough water to make a thick icing. Spoon into a piping bag fitted with a small round nozzle (or snip the end) and decorate the biscuits. Decorate with sprinkles, then leave to dry for a couple of hours before sticking to the cake. Will keep in an airtight container for up to two days

Juliet Sear is a baker and food writer who often shares her bakes and advice on ITV’s This Morning She’s also the author of six cookbooks, including her latest, Air Fryer Baking Magic (HarperCollins). @julietsear

big finale

Round off Christmas dinner with one of three showstopping desserts

recipes HELENA BUSIAKIEWICZ & BARNEY DESMAZERY photographs MAJA SMEND

Poached pear trifle with florentine crunch & almond custard

For those who think they don’t like trifle, forget rubbery jelly, soggy fruit, mushy sponge and sickly sweetness. We’ve omitted the jelly and used florentine between the layers for chewy crunch. Poached pears retain their structure while still being juicy and flavourful, and the custard is balanced with almond and caramel notes from the brown sugar. It’s also laced with amaretto for a more grown-up dessert.

SERVES 8-10 PREP 2 hrs plus cooling and chilling COOK 45 mins EASY V

280g madeira cake, thickly sliced

For the poached pears

4 sweet, crunchy pears, peeled, cored and quartered

750ml white wine (we used chardonnay)

150g light brown soft sugar

½ vanilla pod, seeds scraped and pod reserved

10 cardamom pods, bashed

1 cinnamon stick

2 star anise

1 lemon, peeled (remove as much of the pith as possible)

For the custard

500ml whole milk

1 tsp almond extract

1 tsp vanilla bean paste

6 egg yolks (freeze the whites for another recipe)

4 tbsp cornflour

125g golden caster sugar

25ml amaretto (optional)

30g unsalted butter

150ml double cream

For the florentine

100g salted butter, cubed

100g light brown soft sugar

100g golden syrup

100g plain flour

100g glacé cherries, roughly chopped

150g flaked almonds

100g shelled pistachios, finely chopped

For the amaretto whipped cream

350ml double cream

4 tbsp light brown soft sugar

2 tbsp amaretto (optional)

1 First, poach the pears. Use a large saucepan and cut out a circle of baking parchment that’s the same diameter. Put the pears in the pan and cover with the wine and 750ml water. Add the sugar, vanilla seeds and pod, the whole spices and lemon peel. Bring the mixture to the boil, then reduce to a simmer Cover the pears with the circle of baking parchment and cook for 30-40 mins, or until a sharp knife goes through with little resistance. Leave to cool completely in the pan, then chill in the poaching liquor until completely cold.

2 Meanwhile, for the custard, bring the milk, almond extract and vanilla paste to a simmer in a large saucepan, then take off the heat.

3 Combine the egg yolks, cornflour and sugar in a large heatproof bowl. Pour in the hot milk in a steady stream, whisking continuously When all the milk is incorporated, return the mixture to the pan and cook over a medium heat for 5-6 mins, stirring until thickened. Sieve into a bowl and beat in the

amaretto and butter. Cover and put in the fridge to chill until cold.

4 For the florentine, heat the oven to 200C/180C/gas 6 and line a large baking tray with baking parchment Melt the butter, sugar and golden syrup with a pinch of salt in a large saucepan Remove from the heat and whisk in the flour, then stir in the cherries and nuts. Quickly tip the mixture onto the tray and smooth into an even layer Bake for 20-25 mins until crisp and golden. Cool completely on the tray, then stamp out a few stars using a metal cutter. Break the rest into shards of varying sizes.

5 Once the custard is cold, whip the 150ml double cream to soft peaks. Beat the custard with a spatula to loosen, then fold in the whipped cream to combine. Set aside.

6 For the amaretto whipped cream, whisk the 350ml double cream, sugar and amaretto to soft peaks.

7 Arrange slices of madeira cake around the edge and base of a glass trifle dish, trimming to fit as needed. Spoon over 4-5 tbsp of the pear poaching liquor, then scatter over some of the florentine shards Layer in the pears and more florentine. Pour over the custard, smooth the surface, then dollop on the amaretto cream, swirling it using the back of the spoon or a palette knife, if you like. Decorate with the florentine stars and a few more florentine shards, if you like Will keep chilled for up to three days

Malted chocolate yule log

This will be a hit with fans of malty chocolate. Our white chocolate snowflakes make it even more Christmassy but you can decorate it any way you like.

SERVES 6-8 PREP 1 hr plus cooling and at least 30 mins chilling COOK 30 mins MORE EFFORT V

butter, for the tin

5 eggs, separated

125g light brown soft sugar

30g cocoa powder

2 tbsp plain flour

½ tbsp malt powder

golden caster sugar, for sprinkling

For the filling

250ml double cream

2 tbsp malt powder

1 tbsp vanilla bean paste

3 tbsp light brown soft sugar

For the decoration

90g white chocolate, roughly chopped (optional)

150g dark chocolate, roughly chopped

150ml double cream

1 Heat the oven to 180C/160C/gas 4. Butter a 35 x 25cm swiss roll tin and line with baking parchment. Put the egg whites in a large, clean bowl (they won’t whip well if the bowl has any residue) and beat using an electric whisk on medium speed. Gradually add half the brown sugar, 1 tbsp at a time, until the egg whites reach medium peaks.

2 Tip the egg yolks into a large bowl with the remaining brown sugar and whisk using an electric whisk for 4-5 mins until pale and fluffy. Sift in the cocoa powder, plain flour, malt powder and a pinch of salt, then fold to combine. Add a large spoonful of the whipped egg whites and beat in to loosen, then fold in the rest of the whipped egg whites in two additions.

3 Pour the batter into the swiss roll tin and gently smooth out to the edges using a spatula or palette knife Bake for 12-14 mins until just set.

4 While the sponge bakes, sprinkle some golden caster sugar over a large sheet of baking parchment. When the sponge is cooked, turn it out onto the sugared parchment and peel away the other sheet of parchment that you used to line the tin. Cover with a clean tea towel and leave to cool completely.

5 When the sponge has cooled, score a line across one of the shorter ends using a small, sharp knife, then use the parchment to help you tuck and roll it into a tight spiral Set aside.

6 Put all the filling ingredients in a large bowl and beat using an electric

whisk – you want it to be light and airy, not dense, so it may be easier to finish whipping by hand for more control. Will keep chilled for a day

7 If you’re making the snowflake decorations, melt the white chocolate in a heatproof bowl set over a pan of simmering water (ensuring the bowl doesn’t touch the water), or in short bursts in the microwave Line a large baking sheet with baking parchment. Spoon the melted white chocolate into a piping bag and snip off the end to make a very small opening Pipe snowflake or star shapes over the sheet of parchment, then chill until set.

8 For the ganache coating, put the dark chocolate in a small heatproof bowl. Warm the cream in a small saucepan over a low heat until just steaming, then pour this over the chocolate. Leave to stand for 1 min Stir using a spatula until smooth and glossy. Leave to cool and thicken a bit Will keep chilled for up to a day.

9 Gently unravel the sponge, then spread the filling evenly to the edges, leaving the edge furthest from you clear Roll the sponge back up to enclose the filling, then transfer to a serving platter or cake board

10 Spread the ganache over the yule log using a palette knife. Chill for 30 mins, then decorate with the white chocolate snowflakes, if using Best eaten the day it’s made

Prune & armagnac

Christmas star cake

If you want a rich fruitcake that’s properly boozy without needing to plan months ahead, this should be your go-to recipe. Simmering the fruit means you don’t have to feed the cake over weeks (although you do have that option), so it’s easier to bring together quickly.

SERVES 10-12 PREP 50 mins

COOK 2 hrs 10 mins EASY V

750g mixed dried fruit

250g ready-to-eat pitted prunes, chopped into small pieces

50g stem ginger, chopped into small chunks

1 orange, zested and juiced

1 lemon, zested and juiced

150ml armagnac or brandy, plus 1-2 tbsp

250g butter, cut into chunks, plus extra for the tin

200g light brown soft sugar

4 eggs

1 tsp vanilla extract

200g self-raising flour

2 tsp mixed spice

1 tsp ground cinnamon

¼ tsp ground cloves

100g flaked almonds

For the decoration

2 x 450g blocks natural marzipan

2 tbsp apricot jam, warmed icing sugar, sifted, for dusting

1kg white fondant icing

1 Tip all the dried fruit, stem ginger, citrus zests and juices, the alcohol, butter and brown sugar into a large saucepan. Warm over a medium heat, stirring until the butter has melted and the sugar dissolves. Simmer for 5 mins, then remove from the heat and leave to cool for 30 mins.

2 Heat the oven to 150C/130C fan/ gas 2. Butter the base and side of a deep 20cm round cake tin and double-line with baking parchment. Once the fruit mixture has cooled, stir in the eggs and vanilla until combined. Tip in the flour and spices, then fold in the almonds until the mixture is thick and evenly combined

3 Spoon the mixture into the tin and level the top. Bake in the centre of the oven for 2 hrs, or until a skewer inserted into the middle comes out clean. If it isn’t clean, put back in the oven and check again after 10 mins. Repeat until clean. Poke a skewer all over the top of the cake, then drizzle over 1-2 tbsp armagnac or brandy and leave to cool completely in the tin. If you want to get ahead, remove the cooled cake from the tin and wrap well before storing in an airtight container until you’re ready to ice or serve (up to three months). If keeping for longer than a few weeks, the cake can be fed with more armagnac or brandy every week, but don’t feed it the week before decorating or serving.

4 When ready to decorate, flip the cake onto a plate or board so the flat side is facing up. Use a little of the marzipan to fill any gaps between the rounded part of the

cake and the plate or board, then brush the warmed apricot jam over the top and side. Roll the rest of the marzipan out on a surface lightly dusted with icing sugar until it’s large enough to cover the top and side of the cake – use a piece of string to help you measure, if needed Carefully lift the marzipan over the cake using a rolling pin, then smooth it over the top and down the side using your palms

Trim any excess using a knife, then keep the offcuts covered with a tea towel so they don’t dry out

5 Clean the work surface and rolling pin. Lightly brush water over the side of the cake using a pastry brush. Roll the fondant out as you did the marzipan, then smooth it over the cake as before to fully cover the marzipan. Trim the excess and cover the offcuts

6 Roll out the marzipan and fondant offcuts separately, then stamp out star shapes in various sizes using biscuit cutters. Brush the backs of the stars lightly with water, then stick them onto the cake, mixing and matching the different sizes so some are stacked in twos and others in threes – this creates an eye-catching layered effect. You can also arrange them in a scattered pattern across just the top if you’d like to tie a decorative ribbon around the base of the cake.

Once decorated, will keep in an airtight container for up to two months, or up to a few weeks once it has been sliced

good cheer

From classic Christmas tipples to trend-led drinks without the booze, these recipes will provide a warm welcome for guests on a chilly evening photograph ALEXIS KO recipes ANNA GLOVER

Warm peppermint eggnog

SERVES 1 PREP 3 mins COOK 3 mins V

1 egg

2 tbsp sugar

2 tbsp double cream

150ml whole milk

1 tbsp brandy (optional)

few drops of peppermint extract grating of ground nutmeg candy cane, to serve

Whisk the egg with the sugar, cream and milk in a pan. Put over a very low heat and bring to a gentle steam, making sure not to boil. Stir in the brandy, if using, peppermint and nutmeg. Pour into a mug and serve with the candy cane dropped in and an extra sprinkling of nutmeg.

Mulled cranberry juice

SERVES 4 PREP 3 mins COOK 5 mins V

1 litre cranberry juice

1-2 tbsp honey or maple syrup

4 cloves

1 cinnamon stick

2 clementines, 1 juiced, 1 sliced

2 tbsp pomegranate or cherry molasses

Heat all the ingredients in a pan over a low heat or slow cooker until warm. Ladle into mugs to serve.

Dubai-style hot chocolate

SERVES 1 PREP 3 mins COOK 3 mins V

50g dark chocolate

1 tbsp pistachios, chopped 150-200ml milk of your choice

1-2 tsp brown sugar

1 tbsp pistachio paste

a few mini marshmallows (vegetarian, if necessary)

1 Microwave the chocolate in a heatproof bowl in short bursts to melt Dip the edge of a mug into the chocolate, then into a plate of the pistachios so they stick.

2 Heat the milk in a pan over a low heat or in microwave, then stir in the rest of the melted chocolate, sugar and pistachio paste to combine Serve with marshmallows and any remaining pistachios on top

Spiced hot toddy

SERVES 1 PREP 3 mins NO COOK V

2-3 tbsp spiced whisky (we used Drambuie)

1/2 lemon, juiced 1 tbsp honey

1 cinnamon stick, to serve

Stir the whisky, lemon juice and honey together in a mug. Top up with hot water and serve with the cinnamon stick.

GOOD TO KNOW gluten free

Slow-braised pork shoulder ragu with pork crackling pangrattato

SERVES 6 PREP 20 mins

COOK 3 hrs 45 mins EASY ❄

800g-1kg boneless pork shoulder

2 tbsp olive oil

150g diced smoked pancetta

1 large onion, finely chopped

2 celery stalks, finely chopped

3 carrots, finely chopped

5 garlic cloves, crushed

1 tsp fennel seeds

small handful of thyme sprigs

3 bay leaves

250ml dry white wine

500ml chicken stock

300ml whole milk

500g pappardelle or tagliatelle

For the pangrattato

80g dried breadcrumbs

small handful of parsley, finely chopped

1 Remove the rind from the pork shoulder and set aside on a baking tray. Cut the pork into large chunks. Heat the olive oil in a large, deep, flameproof casserole or saucepan over a medium-high heat and brown the pork all over for 15 mins, then remove to a bowl using a slotted spoon. Cook the pancetta for 4-5 mins until browned and crispy, then remove using a slotted spoon to the bowl with the pork.

2 Cook the onion, celery and carrots with a pinch of salt and splash of water for 12-15 mins until softened, scraping up any browned bits from the bottom of the pan. Stir in the garlic, fennel seeds, thyme and bay leaves, and cook for 1-2 mins more

until fragrant. Splash in the wine, bring to a simmer and cook for 3-5 mins until reduced slightly. Pour in the stock and milk, and return the pork mixture to the pan. Bring to a simmer and cook, partially covered with the lid, for 2-3 hrs until the pork is tender enough to be shredded with a fork and the liquid has reduced. The milk may split slightly, but it will come back together. Season to taste. Once cool, the ragu will keep chilled in an airtight container for up to four days, or frozen for up to three months. Defrost in the fridge overnight and reheat in a pan until piping hot.

3 Meanwhile, heat the oven to 240C/220C fan/gas 9. Cook the pork rind in the oven for 20-25 mins until golden, crisp and puffed up. Leave to cool before chopping into small chunks. Scoop 3 tbsp of the fat from the baking tray into a frying pan and melt over medium heat. Stir in the breadcrumbs to coat, and fry for 3-5 mins until golden and toasted. Transfer to a bowl and stir in the chopped pork crackling, parsley and a good pinch each of salt and pepper.

4 When ready to serve, cook the pasta until al dente following pack instructions, then drain, reserving a large mugful of the cooking water. Stir the pasta into the ragu along with a splash of the reserved water to combine. Season to taste, then serve the ragu on a platter with the pangratatto sprinkled over the top.

Fennel & herb salad

SERVES 6 PREP 20 mins

NO COOK EASY V

1 fennel bulb

1 lemon, juiced

1 small red onion, finely sliced

1 tbsp Dijon mustard

50ml extra virgin olive oil

25g parsley, leaves picked, stalks finely chopped

small handful of chives, finely sliced small handful of dill, finely chopped

1 celery stick, finely sliced

50g rocket

15g parmesan or vegetarian alternative, thinly shaved

1 Trim the fennel bulbs and, using a mandoline or sharp knife, carefully cut into wafer-thin slices. Mix the lemon juice and red onion together in a non-metallic jar with a pinch of salt. Shake well and set aside for 5 mins. Add the mustard and olive oil, then shake well again to emulsify. Season to taste.

2 Toss the parsley leaves and stalks with the chives, dill, celery, rocket and fennel in a large serving bowl. Drizzle over the dressing and scatter over the cheese.

tip

To get ahead for the next day, slice the fennel and celery, and keep in a bowl of cold water in the fridge – simply drain and pat dry using kitchen paper when needed. You can also prepare all the herbs in advance, then wrap in damp kitchen paper, put in an airtight container and keep chilled.

Tiramisu pavlova

SERVES 6 PREP 30 mins plus cooling COOK 1 hr MORE EFFORT V

250g mascarpone

600ml double cream

2 ½ tsp espresso powder

75g icing sugar

1 tbsp coffee liqueur (optional)

6 sponge fingers, crumbled

2 tbsp cocoa powder

dark or milk chocolate curls or shavings

For the meringue

4 egg whites

200g caster sugar

1 tsp white wine vinegar

2 tsp cornflour

50g dark chocolate, melted and cooled

1 Heat the oven to 150C/130C fan/ gas 2. Line two baking sheets with baking parchment, then draw a 20cm circle on both sheets of parchment using a cake tin or plate as a guide. For the meringue, beat the egg whites in a large, clean bowl using an electric whisk (or do this in a stand mixer) until soft peaks form, then gradually beat in the sugar, 1 heaped tbsp at a time, until thick and glossy. Whisk in the vinegar and cornflour.

2 Stick the parchment to the baking sheets using a dot of meringue mixture in each corner with the drawings on the underside, and press down. Spoon the rest of the meringue into the middle of the templates, using half of the mixture for each, and gently spread out to fill the circles. Drizzle the melted chocolate evenly over the meringue circles, then gently swirl it using a cutlery knife or the back of a spoon to create a marbled effect. Bake for 1 hr, then turn off the oven and leave the meringues to cool completely inside with the oven door closed.

3 Beat the mascarpone using an electric whisk until smooth, then add the double cream and espresso powder and sieve over the icing sugar. Whisk until smooth and just holding its shape, then whisk in the coffee liqueur, if using.

4 Just before serving, put one of the meringues on a serving plate or cake stand. Top with half of the coffee cream, then half of the crumbled sponge fingers. Sieve over half the cocoa powder, then scatter over some of the chocolate curls. Very gently sandwich with the second meringue, then repeat with the remaining cream, crumbled sponge fingers, cocoa and chocolate curls.

tips

• You can prepare and bake the meringues the night before and leave to cool in the oven overnight. • Only use the coffee liqueur if you have some to hand – no need to buy one just for this recipe. It tastes just as lovely without!

Healthy, Tasty Snacks

Fresh from the Orchard

Enjoy every little bite

Who says desserts need baking? These no-bake Rockit™ apple bites blend freshness with indulgence. Each slice is a perfect balance — crunchy apple, creamy topping, nutty crunch, and a golden drizzle of honey. Serve it as a guilt-free treat or a stunning party platter!

Ingredients

You’ll need:

3-4 Rockit™ apples

1 log of soft goat cheese

1/2 cup toasted walnuts, chopped

2 tbsp pumpkin seeds

3-4 fresh thyme sprigs

2-3 tbsp honey

Method (Quick Steps)

Prep the base: Slice apples into thin rounds and pat dry. Spread the cream: Add a small dollop of goat cheese or yogurt onto each slice.

Add crunch: Sprinkle chopped walnuts and pumpkin seeds on top.

Finish beautifully: Drizzle with honey and top with a few thyme sprigs.

Serve fresh: Enjoy immediately or chill for 10 minutes before serving.

Pro Tip: A tiny pinch of sea salt or a touch of lemon zest lifts the flavors beautifully.

Brown butter & cardamom lebkuchen

Brown butter & cardamom lebkuchen

For a twist on the classic lebkuchen, these chewy cookies are spiced with fragrant cardamom while brown butter gives them a nutty edge.

MAKES around 35-40 PREP 35 mins plus 1 hr chilling and 1 hr setting COOK 25 mins MORE EFFORT V

100g salted butter

150g light brown soft sugar

200ml honey

350g plain flour, plus extra for dusting

100g ground almonds

1 tsp each ground cardamom and cinnamon

¼ tsp each ground cloves, allspice and ginger

pinch each ground mace and nutmeg

1 tbsp cocoa powder

1 tsp baking powder

½ tsp bicarbonate of soda

1 egg

1 lemon, zested

For the icing

200g icing sugar, sifted

1 egg white

1 Tip the butter into a saucepan over a medium heat. Once melted, cook until the butter foams, stirring regularly. It should start to smell nutty and the milk solids at the bottom will turn golden brown in around 7 mins. Remove from the heat and stir in the sugar and honey.

tip

Pack the lebkuchen into paper bags and tie with a festive ribbon to give as gifts. Or look out for reusable containers and tins at your local charity shop. You can fill these or a cardboard box with food-safe paper and layer in the biscuits.

Return to the heat on low. Cook for 3-5 mins until the sugar has melted. Set aside to cool slightly.

2 Combine the flour, ground almonds, spices, cocoa powder, baking powder and bicarb together in a bowl. Whisk the egg into the cooled butter mixture then pour into the dry ingredients and add the lemon zest. Mix well and bring into a ball. Set aside in the fridge for 1 hr to firm up.

3 Lightly dust a clean work surface with flour and line two large baking trays with baking parchment. Heat the oven to 180C/160C fan/gas 4. Tip out the dough and roll out to around 1cm thick. Use cutters shaped like hearts, gingerbread people and stars of varying sizes, around 5-8cm, to stamp out the lebkuchen. If you want to hang them, use a skewer to poke a little hole in the top. Arrange on the baking tray, with a little space in between. Bake for 13-15 mins until golden on the edges and just set, then leave to cool fully on the trays.

4 To ice the cooled biscuits, whisk together the icing sugar and egg white to form a smooth, pipeable icing. Pour into a reusable piping bag and pipe decorations onto the top of the biscuits. Set aside for the icing to set, at least 1 hr. Will keep in an airtight container for five days.

Cranberry & orange linzer cookies

MAKES 10-12 PREP 30 mins plus at least 1 hr 30 mins chilling COOK 10-15 mins EASY V

300g plain flour, plus extra for dusting

1 orange, zested

100g ground almonds

100g golden caster sugar

100g salted butter, cold and cut into cubes

1 egg, plus 1 yolk (freeze the white for another recipe)

½ tsp almond extract

15g flaked almonds

100g cranberry sauce icing sugar, to serve

1 Put the flour, orange zest, ground almonds, caster sugar and a pinch of salt into the bowl of a food processor. Pulse to combine.

2 Scatter in the butter and pulse to a breadcrumb-like texture. Beat the egg and yolk with the almond extract, then, with the mixer running, pour into the mixture in a slow, steady stream. Add 2-3 tbsp cold water to bring together as a loose dough.

3 Turn the dough out onto a lightly floured surface and knead briefly. Split into two pucks, flatten and wrap. Chill for 1 hr.

4 Roll out the pucks to 5mm-thick rounds, then use a 7.5-8cm fluted cutter to stamp out about 10 biscuits. You should have an even number. Use a smaller cutter or the back of a piping nozzle to cut out the centre from half of the biscuits. Re-roll the offcuts to make a couple more biscuits. Gently lift onto two lined baking trays then press a few flaked almonds onto each of the biscuits with a hole. Chill for 30 mins to 1 hr.

5 Heat the oven to 180C/160C fan/ gas 4. Bake for 10-12 mins or until light and sandy. Leave to cool completely on a wire rack.

6 Loosen the cranberry sauce if needed by beating with a spatula, then add 1 tsp to each whole cookie and top with a cookie that has a hole. Dust with icing sugar. Will keep in an airtight container for three days

Gruyère & caramelised onion pretzels

These take a little effort, but warm, freshly baked cheesy pretzels are always worth it.

MAKES 12 PREP 1 hr plus at least 1 hr 20 mins proving COOK 25 mins

MORE EFFORT ❄

20g salted butter

1 onion, finely diced

500g strong white bread flour, plus extra for dusting

7g instant yeast

1 tbsp light brown soft sugar flavourless oil, for proving 5 tbsp bicarbonate of soda

1 egg, beaten

100g gruyère, coarsely grated

1 Melt the butter in a small saucepan over a medium heat. Once it starts to foam, scatter in the onion and a pinch of salt. Cook for 15-20 mins over a medium-low heat, stirring often, until golden and caramelised. Spread out on a plate and leave to cool completely.

2 Pour the flour, yeast, sugar and 1 tsp salt into the bowl of a stand mixer with the dough hook attached. With the mixer running, pour in 280ml lukewarm water and knead for 5-6 mins, before turning out onto a lightly floured surface. Shape into a ball, then put in an oiled bowl, cover and leave to prove for 1-2 hrs or until doubled in size.

3 Tip onto a lightly floured surface and knock it back. Spread out to a flat rectangle, then scatter over the caramelised onion, re-kneading the dough to distribute. Split into 12 logs. Leave to rest for 5-10 mins.

4 Use your palms to roll out each piece of dough to a rope roughly 35-40cm long. Lay one rope in a U-shape, with the curve pointing towards you, then take the two ends and cross them over twice to make a little twist at the end. Then lift the ends and press them into the curve of the U-shape. Repeat with the rest of the dough, then leave on a tray lined with baking parchment and cover with a clean tea towel to prove for 20 mins.

5 When they have 5 mins left, bring 2.5 litres of water to the boil in a saucepan. Dissolve the bicarbonate of soda in the water. Heat the oven to 200C/180C fan/gas 6.

6 Working in batches, gently lower each pretzel into the boiling water. Cook on each side for 30 seconds, using a slotted spoon or tongs to hold them down, if necessary. Remove to the baking tray, brush each with egg, then sprinkle with some of the gruyère and a little sea salt (flaky sea salt, if you have it).

7 Bake for 20-25 mins until deep golden brown and the cheese is molten and bubbling. Leave to cool for 15 mins before serving. Best served on the day, or will keep frozen for up to a month.

Amaretto & ginger mulled wine

Warming ginger and a hefty dash of amaretto make this drink ideal for cold nights.

SERVES 6-8 PREP 5 mins

COOK 15 mins EASY V

2 x 750ml bottles of red wine (we used rioja reserva)

2 cinnamon sticks

6 cloves

1 orange, halved

60g fresh ginger, sliced

3 tbsp light brown soft sugar

5 cardamom pods, lightly crushed

2 star anise

100ml amaretto

1 Put all the ingredients except the amaretto in a very large saucepan or stock pot over a low heat and cook for 10-15 mins.

2 Stir in the amaretto, then ladle into mugs or heatproof glasses. Use the cinnamon sticks for garnish, if you like.

Hot

doughnuts with spiced sugared nut coating

Enjoy fantastically fluffy doughnuts without the need for yeast and proving. Make sure you pulse the nuts to a fine consistency for the coating as this helps them stick.

MAKES 24-26 PREP 20 mins

COOK 20 mins EASY V

2 eggs, beaten

300ml soured cream

50g salted butter, melted

400g self-raising flour, plus extra for dusting

1 tsp ground cinnamon

¼ whole nutmeg, finely grated

3 tbsp golden caster sugar

½ tsp bicarbonate of soda vegetable oil, for deep-frying salted caramel sauce, to serve

For the nut coating

100g salted mixed nuts

½ tsp ground cinnamon

3 cardamom pods, crushed and seeds removed ½ whole nutmeg, grated

3 tbsp light brown soft sugar

1 First make the coating. Pulse the nuts and spices in a food processor to a very fine, dusty consistency. Stir through the sugar, then tip into a large bowl and set aside.

2 Whisk the eggs, soured cream and melted butter together in a jug. Put the flour, cinnamon, nutmeg, caster sugar and bicarb in a large bowl with 1/2 tsp fine salt. Whisk to combine. Stir the wet into the dry ingredients to form a shaggy dough.

3 Turn the dough out onto a lightly floured surface and briefly knead

until soft and smooth, about 5 mins. Shape into a rectangle around 1.5cm thick. Use a round 5cm cutter to stamp out circles, then roll them into 24-26 balls.

4 While you shape the dough, heat the oil in a large saucepan no more than a third full over a low heat to 180C. Test with a cube of bread – it should sizzle straightaway and turn brown within 30 seconds.

5 Lower in the doughnuts a few at a time and cook for 4-5 mins until golden brown and cooked through. Remove with a slotted spoon and put straight into the nut mixture, shaking the bowl to coat. Serve with salted caramel sauce for dipping.

PER SERVING (26) 172 kcals fat 10g saturates 3g carbs 17g • sugars 5g

0.4g

Chestnuts Discover it

Barney Desmazery shines the spotlight on this Yuletide staple

Chestnuts roasting on an open fire…” It’s impossible to think of Christmas without these seasonal gems. Unlike most nuts, chestnuts are low in fat and high in water, which is why they have that unique soft, floury texture but they can’t be eaten raw as they’re far too bitter.

Fresh chestnuts are in season from late September through to January, peaking in December. On the tree, they’re hidden inside spiky green cases (not to be confused with the inedible horse chestnut or conker). When buying, look for glossy, firm nuts that feel heavy for their size. They dry out quickly, so keep them sealed in the fridge until you’re ready to cook.

If you’d rather skip the peeling palaver, chestnuts are also widely available ready to use: vacuumpacked and cooked, puréed in cans or jars (sweetened or unsweetened) and as candied marron glacé for a traditional Christmas treat.

To prepare fresh chestnuts, nick the shell and either simmer or roast for 15 mins, then peel while still warm – it’s much easier to remove both the shell and papery inner skin. Roast for longer, around 25-30 mins, if you want to enjoy them whole, then split open and toss in a little butter and salt.

Once peeled, chestnuts are wonderfully versatile, fold them through stuffing, whizz into a silky soup, blitz in sauces, or stir into cake batters and meringues.

How to roast chestnuts

 Heat the oven to 200C/180C fan/ gas 6. Using a sharp knife, score a cross on the rounded side of each chestnut, then spread them out in a single layer on a baking tray. Roast for 25-30 mins until the shells split and the nuts inside are tender. Leave to cool just enough to handle, then peel away the outer shell and the thin inner skin while still warm – this is when they’re easiest to work with.

Sausage, chestnut & cranberry roll

MAKES 2 rolls, each cuts into 8 slices PREP 30 mins COOK 1 hr EASY ❄

1 tbsp olive oil

1 onion, finely chopped

2 Bramley apples, approximately 140g each, peeled

3 x 450g packs good-quality pork sausages

2 x 200g packs vacuum-packed chestnuts, roughly chopped small bunch of parsley, leaves roughly chopped

small bunch of sage, leaves roughly chopped

small bunch of thyme, leaves stripped

1 egg

100g white breadcrumbs

175g fresh or frozen cranberries butter, for the foil wrap

24 rashers streaky bacon

1 Heat the oil in a large frying pan over a medium heat, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.

2 Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries, butter and bacon Season generously, then get your

hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. You can use this to stuff your Christmas turkey, if you like, or proceed with the next step.

3 To assemble the rolls, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing evenly over the bacon, leaving a border of about 3cm. Scatter with half of the remaining cranberries and pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log. Repeat to make a second roll.

4 Heat the oven to 190C/170C fan/ gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, drain off any juices, then finish roasting for 15 mins until the bacon is crisp.

get ahead

The rolls can be prepped two days ahead and kept in the fridge, or frozen for up to a month. Roast up to a day ahead if you like, then reheat in the foil for 30 mins.

Showcase your offerings with an exclusive pre-roll commercial that plays before expert videos. The video content will be interrelated with the brand, and clients can sponsor culinary skill videos, kids’ recipes, meal inspiration, baking clips, and plenty more. For more information, email info@cpimediagroup.com

At its best

If you want a change from the usual smoked salmon at Christmas, you’ll love these fresh ideas recipes HELENA BUSIAKIEWICZ photographs TOM REGESTER

Coconut & turmeric seafood curry with curry leaf, garlic & chilli drizzle

Coconut & turmeric seafood curry with curry leaf, garlic & chilli drizzle

Many of us enjoy seafood on Christmas Eve and a curry on Boxing Day, but this combines both traditions. Serve with fluffy naans and some sautéed gingery greens.

SERVES 4 PREP 15 mins

COOK 45 mins EASY

2 tbsp coconut oil

1 tsp fenugreek seeds

2 tsp mustard seeds

6 cardamom pods, bashed 12 curry leaves

2 red onions, finely chopped

3 garlic cloves, finely chopped 15g ginger, grated

400g can chopped tomatoes

1 tsp turmeric

2 tsp chilli powder

2 tsp ground coriander

1 tsp amchoor (optional)

400ml can coconut milk

1 lime, juiced

400g hake fillet, skinned and chopped into chunky pieces

150g king prawns, deveined rice and naans, to serve For the drizzle

drizzle of coconut oil

10 curry leaves

1 green chilli, thinly sliced 15g ginger

1 Melt the coconut oil on a medium heat in a large saucepan or casserole dish, then scatter in the fenugreek, mustard seeds, cardamom pods and curry leaves. Cook for 2-3 mins until the mustard seeds start to pop.

2 Scatter in the chopped onions with a large pinch of salt and cook for 10-15 mins until beginning to soften. Stir in the garlic and ginger, cooking for 3-4 mins until aromatic.

3 Pour in the tomatoes, then half-fill the can with water, swill it around and add that too. Scatter in the turmeric, chilli powder, ground coriander and amchoor, if using. Turn up the heat to medium high, keeping an eye on it, and reduce the sauce by half, stirring often. This should take about 10 mins.

4 Pour in the coconut milk and lime juice, stir to combine, then stir in the seafood. Cook for 3-4 mins or until the seafood is just tender. Transfer to a serving dish, if using.

5 For the drizzle, heat the coconut oil in a small pan and stir in the rest of the ingredients along with a pinch of salt. Cook for 2-3 mins.

6 Pour the drizzle over the curry and serve with rice and naans.

Potted shrimp & crab crumpets with bay & chive brown butter

These make a lovely breakfast or starter for Christmas Day. The filling can be made in advance, but will need gently reheating to melt any solidified butter.

SERVES 6 PREP 10 mins

COOK 10 mins EASY

50g salted butter

1 shallot, finely chopped

2 fresh bay leaves

100g potted shrimp

½ tsp kashmiri chilli powder

½ tsp mustard powder

200g white crabmeat

100g thick crème fraiche

1 lemon, zested and juiced, plus lemon wedges to serve 15g chives, finely chopped, plus extra to garnish

10g tarragon, roughly chopped, plus a few leaves to garnish 6 crumpets

1 Melt the butter in a large sauté pan over a medium heat. Once foaming, scatter in the chopped shallot, bay leaves and a good few twists of black pepper, and cook for 5-7 mins until lightly golden. Stir in the potted shrimp. Allow the shrimp butter to melt before stirring in the

kashmiri chilli and mustard powders. Cook for 5-6 mins until smelling nutty, then remove to a clean bowl and leave to cool for 5 mins. Remove the bay leaves.

2 In a large bowl, mix the white crabmeat with the crème fraiche, lemon zest and juice, most of the chives and tarragon. Gently stir through the potted shrimp mixture.

3 Toast the crumpets until golden, then top with a few spoonfuls of the shrimp and crab mixture. Scatter with more chives and tarragon, and serve with more lemon on the side for squeezing over. PER SERVING 299

Sharing-style

bloody mary prawns

We’ve used a large serving bowl to hang the prawns on for this reinvented retro classic, but you can serve them any way you like.

SERVES 4-6 PREP 15 mins

COOK 15 mins EASY

1 celery stick, roughly chopped 2 lemons, sliced 20g tarragon

small handful of black peppercorns

8-12 very large prawns, deveined, peeled apart from the tip of the tail

For the dipping sauce

150ml Clamato tomato juice

100g tomato ketchup

2 tbsp vodka (optional)

1 lemon, juiced Tabasco, to taste

2 tsp creamed horseradish

1 tsp tajin (Mexican-style seasoning)

1 Put 1.5 litres water in a very large pan. Season with 2 tbsp salt, then scatter in the celery, lemon slices, tarragon and peppercorns. Bring to a boil. Prepare a large bowl of ice in ice-cold water.

2 Drop the prawns into the boiling water and cook for 2-3 1/2 mins, or until they have turned pink, are opaque all the way through and have curled up. Use a slotted spoon to immediately dunk them into the ice water. When cooled, remove and pat dry with kitchen paper.

3 For the dipping sauce, mix all the ingredients together in a medium serving bowl and season with salt and plenty of black pepper.

4 For a retro look, sit the bowl of dipping sauce in a larger serving bowl filled with ice and hang the prawns over the rim of the larger bowl. Or serve the prawns in another dish with sauce on the side.

What’s your mood today? Cheeseboard

Recreate, or get inspired by any of these beautiful cheese platters. Express your culinary mood with the endless variety of French cheeses. So, what will it be today? Brie de Meaux, Bleu d’Auvergne, Tomme de Savoie or Comté?

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or FranceAgrimer. Neither the European Union nor the granting authority can be held responsible for them.

Brie-lightful mood

Grumpy Blue

Fall-ing for Tomme de Savoie

Craving for Comté

Culinary Workshops & Coffee Mornings

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family stars

memories

Decorate a cake tree with the kids, prepare edible gifts or bake for Santa – it’ll be a Christmas to remember recipes CASSIE BEST photographs MYLES NEW

Christmas tree cakes

This clever recipe makes two ‘trees’ from just one sponge, so once it’s baked and cooled, you can go head-to-head on the decorating with the kids!

SERVES 16 (makes 2 cakes)

PREP 45 mins plus cooling

COOK 25 mins EASY

V ❄ undecorated

200ml vegetable oil, plus extra for the tin

80g cocoa powder

250g plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

250g light brown soft sugar

225ml natural yogurt

2 tsp vanilla extract

2 eggs

For the buttercream and decorations

250g salted butter, softened

400g icing sugar

1 tsp vanilla extract

1 tbsp milk green food colouring gel sprinkles of your choice, or sweets (star and ball shapes are nice for the tree topper and baubles)

1 Heat the oven to 180C/160C fan/ gas 4. Oil a 22 x 32cm baking tin and line with baking parchment. Put the cocoa in a heatproof bowl and stir in 125ml hot water from the kettle to make a smooth paste. Leave to cool.

2 Combine the flour, baking powder, bicarb, brown sugar and 1/2 tsp salt in a bowl, shaking it a few times to reveal any lumps of sugar, then break these up between your fingers and mix again to fully combine

3 Add the oil, yogurt, vanilla and eggs to the cooled cocoa paste, then whisk until smooth. Pour the wet ingredients into the dry and whisk until you have a loose, lump-free batter. Scrape this into the tin and bake in the centre of the oven for 25 mins until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin Will keep wrapped and frozen for up to three months.

4 For the buttercream, beat the butter, sugar, vanilla and milk together using an electric whisk until smooth and creamy. Add a few drops of food colouring, then mix again until it’s a bright, even green

5 Lift the cooled sponge out of the tin and put on a large board or tray Turn it so one of the short edges of the sponge faces you. Cut the sides on angle to make a triangular tree shape, then trim the short edge in front of you to make a trunk. Arrange the offcuts on a second board or tray to make another tree, putting the angled pieces together at their longest sides. Use the other offcuts to make the trunk.

6 Divide the buttercream between two piping bags fitted with star nozzles. To decorate, pipe the buttercream over the trees however you like, leaving the trunks plain, then use sprinkles or sweets for ornaments Will keep in an airtight container for four days

Dubai chocolate dates

After going viral on TikTok this year, Dubai chocolate has been in demand – bars filled with crisp kadayif (shredded filo) pastry and pistachio-tahini cream. It’s a flavour combination that has popped up everywhere and these chocolate-dipped dates are a sweet way to gift it to friends and family.

MAKES about 40 PREP 25 mins plus chilling COOK 5 mins EASY V ❄

500g medjool dates

70g toasted kadayif pastry (available online or in specialist shops)

180g pistachio crème or paste

2 x 100g bars of dark chocolate, roughly chopped 20g shelled pistachios, roughly chopped pinch of sea salt flakes

1 Cut a slit down the centre of each date and remove the stones. Mix the kadayif pastry and pistachio crème together, then spoon about 1 tsp of the mixture into each pitted date.

2 Put the chocolate in a heatproof bowl and melt in short bursts in the microwave, or over a pan of simmering water, making sure the bowl doesn’t touch the water. Dip the tops of the dates into the melted chocolate, covering the filling, then transfer to a plate or tray lined with baking parchment. Sprinkle over the chopped pistachios and sea salt flakes, then chill until set, about 30 mins-1 hr.

3 Package the dates in boxes to give as gifts or enjoy with coffee. Will keep in a box or container in a cool place for up to a week. Or freeze in a single layer on the tray until solid, then transfer to a freezerproof bag and keep for up to three months.

Gingerbread granola

Prep a batch of this spiced granola to make breakfast feel a bit more special over the holidays. Serve with milk, or yogurt and sliced clementines, if you like.

MAKES 2 medium or 1 large jar

PREP 20 mins plus cooling COOK 30 mins EASY V

100g mixed nuts (we used a mixture of whole hazelnuts, shelled pistachios, almonds and pecans)

50ml vegetable oil

100ml maple syrup

75ml honey

3 balls of stem ginger, chopped, plus 2 tbsp syrup from the jar

1 tsp vanilla extract

300g porridge oats

50g mixed seeds (we used sunflower and pumpkin)

1 tsp ground cinnamon

1 tsp ground ginger

50g raisins or dried cranberries

1 Heat the oven to 160C/140C fan/ gas 3 and line two baking trays with baking parchment. Roughly chop the nuts, ensuring there’s a mixture of chunky and smaller pieces.

2 Mix the oil with the maple syrup, honey, ginger syrup and vanilla in a large bowl. Add the stem ginger, oats, seeds, cinnamon, ground ginger, nuts and 1/2 tsp sea salt. Mix well to coat everything

3 Tip the granola out over the baking trays, and spread to a single, even layer. Bake for 20 mins, then stir and return to the oven for 15 mins. For chunkier granola, leave to cool without stirring, then break up into pieces. If you prefer a finer texture, stir occasionally as it cools. Once completely cool, mix in the dried fruit. Will keep in an airtight container for up to a month

Reindeer peanut butter thumbprint cookies

Reindeer

peanut butter thumbprint cookies

MAKES 22 PREP 25 mins plus cooling COOK 12 mins EASY V

100g smooth peanut butter

2 eggs

100g golden caster sugar

1 tsp vanilla extract

225g plain flour

¼ tsp baking powder

½ jar seedless raspberry or strawberry jam

22 small pretzels

22 pairs of edible eye decorations white icing pen or mix a little icing sugar with a drop of water

1 Heat the oven to 180C/160C fan/ gas 4 and line two baking trays with baking parchment. Blitz the peanut butter, eggs, sugar, vanilla, flour, baking powder and a pinch of salt in a food processor until you have a smooth dough that clumps together.

2 Roll the dough into walnut-sized balls and arrange on the trays. Push a thumb into the middle of each to make an indent, and fill each one with 1/2 tsp jam for the noses

3 Cut the pretzels in half and push into the top of the cookies to create ‘antlers’. Bake for 10-12 mins until they look dry. Leave to cool on the trays Decorate with the eyes, sticking them on using the icing Will keep in an airtight container for up to four days

PER SERVING 125 kcals • fat 3g • saturates 1g • carbs 21g • sugars 11g • fibre 1g • protein 3g • salt 0.16g

‘Plain cheese pizza’ cups

Serve these bite-sized pizzas while you’re snuggled up to watch your favourite Christmas movie – the name is a nod to Kevin McCallister’s favourite pizza flavour in Home Alone

MAKES 12 PREP 20 mins COOK 20 mins EASY V ❄ unbaked

1 tbsp olive oil

400g shop-bought pizza dough plain flour, for dusting

200g canned pizza sauce (or find a recipe at bbcgoodfoodme.com)

150g grated mozzarella cheese grated parmesan or vegetarian alternative, for sprinkling pinch of dried oregano

1 Heat the oven to 200C/180C fan/ gas 6. Brush the holes of a 12-hole muffin tin with the oil. Roll the dough out on a lightly floured surface to a roughly 24 x 32cm rectangle, then cut into 12 squares using a pizza cutter. Push a dough square into each hole of the tin, letting the corners overhang

2 Spoon 1 tbsp pizza sauce onto each dough cup, then generously sprinkle over the mozzarella. Top with a sprinkle of parmesan and the dried oregano. Will keep chilled for 24 hrs or frozen for three months

3 Bake for 20-25 mins until the dough is golden and the cheese has melted. Leave to cool for 5 mins before serving.

‘Plain cheese pizza’ cups

digestion Beat the bloat this Christmas

Nutritionist Kerry Torrens shares advice on soothing your gut through the party season

What is indigestion?

Indigestion, also known as dyspepsia, is a term used to describe pain or discomfort in the upper part of the gut – this includes the stomach and first part of the small intestine.

The umbrella term includes a condition we commonly refer to as ‘heartburn’; this is caused by acid from the stomach travelling back

What is acid reflux?

Acid reflux is another name for heartburn and affects around one in five adults.

Symptoms vary from a warm to burning pain felt in the middle of the chest which rises up to the throat, to an unpleasant taste in the mouth and bad breath. A typical trigger scenario might

to the gullet and on towards your throat. If this happens consistently over time, it may cause damage, inflammation and even ulcers.

Other symptoms of indigestion include bloating, belching, feeling overly ‘full’ or sick. Symptoms are often related to eating and may come in bouts rather than being present all of the time.

be bending to load the dishwasher after eating a rich or spicy meal.

For those with frequent or severe heartburn, it may be the presentation of a potentially more problematic condition that’s known as gastroesophageal reflux disease (GERD). See below for when to consult your GP.

What causes acid reflux?

The typical culprits can be divided into three categories:

• Food and drinks that are acidic in nature and cause irritation to the lining of the oesophagus such as tomatoes, onions and citrus fruits, as well as spices.

• Food and drinks that cause the stomach to distend, including carbonated drinks and large, calorie-dense meals.

• Food and drinks that promote relaxation of certain muscles in the stomach including caffeinated drinks like coffee, chocolate, alcohol, fatty and fried foods.

There are a number of potential causes, which include:

• Structural issues such as a stomach ulcer or inflammation of the stomach

• Overeating or eating too quickly

• Fatty, greasy or spicy foods

• Excess caffeine, alcohol or chocolate

• Carbonated drinks

• Stress and anxiety

• Pregnancy

• Certain medications, such as anti-inflammatories

• As with many conditions, the likelihood of experiencing indigestion may also increase with age

When to see your GP

Most of us experience indigestion at some stage – a few lifestyle changes and over-the-counter medications should be all that’s needed to manage the condition. However, if your indigestion is recurrent or worsening – don’t ignore your symptoms. Refer to your GP if you experience any of the following:

• Heartburn on most days for three weeks or more

• You’ve been taking antacids for four weeks or more

• You have symptoms such as weight loss, nausea or difficulty swallowing in conjunction with heartburn

A nutritionist’s tips to avoid indigestion

You may find certain things set off your symptoms. Common trigger foods include spices, coffee, alcohol, chocolate, mint, fizzy soft drinks and acidic foods, like tomatoes. Red meat, full-fat dairy and fried foods may also be culprits, as they slow down digestion.

The greater your body mass index, the more likely you are to experience acid reflux, so keeping an eye on your weight may help minimise your risk of developing the condition. If you already have acid reflux, losing weight can minimise your symptoms. Although it may also depend on your genetics.

Eating at regular times can help – try to avoid mindless midnight snacks or skipping breakfast. Take time over your food, sitting at a table, eating slowly and not beyond your comfortable fullness.

If you tend to eat late in the evening, swap your main meal to lunchtime and aim for at least three hours between your evening meal and going to bed.

What’s best to drink for acid reflux?

There are some drinks that may soothe and even alleviate symptoms.

Ginger tea

A natural anti-inflammatory and widely recognised for its gut-soothing properties, ginger can help to alleviate reflux. Enjoy ginger tea with a little lemon and honey; although lemon is generally considered acidic, a small amount of juice in warm water in combination with honey has an alkalising effect.

Liquorice tea

From the root of the liquorice plant, liquorice tea has a naturally sweet flavour. With a long history of use for digestive issues including nausea and indigestion, liquorice is considered a soothing and comforting drink.

Plant-based or low-fat dairy milk

For some people, whole fat dairy milk worsens their symptoms, and this is probably due to its higher fat content. Lower-fat dairy and plant-based alternatives, such as oat or almond milk, may be more soothing.

What can you do to help?

It’s worth remembering that what triggers your heartburn will be personal to you, which means what helps manage it will depend on your own investigations. Keeping a food and symptom diary is the first step to identifying your triggers. You can then start to implement the following measures:

• Cut out or at least minimise trigger foods

• Limit your consumption of tea, coffee, cola and chocolate as these contain caffeine, which can worsen symptoms

• Take time over your food and aim to eat in a relaxed way, as often as is possible

• Have smaller, more frequent meals and snacks

• Choose dishes that are steamed, grilled or poached, rather than fried

• Cut back on alcohol — swap in a few no- or low- alcohol drinks

• Limit your intake of fizzy drinks

• Consider a spray oil for cooking

• Avoid bending or lying down after eating, and ideally time your evening meal at least 3-4 hours before you go to bed

• Reduce red and processed meats; keep rich, spicy or fatty foods to a minimum and opt for lean poultry or fish instead

• If you are overweight, seek help to address this

• If you smoke, stop

• If you regularly take ibuprofen or aspirin, these can make your symptoms worse, so speak to a pharmacist for advice on alternative pain relief

Elevate the head of your bed to help prevent heartburn disturbing your sleep

Coastal Retreat

Experience a retreat in the home of frankincense at Al Baleed Resort Salalah by Anantara

On the southern coast of Oman, between a tranquil lagoon and the Arabian Sea, Al Baleed Resort Salalah by Anantara merges natural beauty and effortless luxury. From energy-efficient systems to locally sourced produce, the resort shows its focus on sustainability and its connection to the land. Surrounded by frankincense groves and framed by indigo mountains, the resort sits just 15 minutes from Salalah Airport and within easy reach of the city’s heritage sites and vibrant souqs. We flew from Dubai, and an hour later arrived to Salalah’s low temperatures and quieter roads, a stark contrast to the bustle we’d left behind.

We arrived at dusk and entered through the grand entrance arches inspired by Islamic design, their curves echoing the graceful palms outside. Inside, the lobby was calm and welcoming, with communal seating dressed in bright kilim fabrics and soft cushions, recessed walls displaying local antiques and artwork, lanterns casting a warm glow, and black-stone water features leading the eye toward the lagoon.

Accommodation

The 136 rooms and villas, including private pool retreats and a three-bedroom Royal Beach Pool Villa, are conceived with handcrafted furnishings, and views over the sea, lagoon, or gardens. Tropical gardens, palm-lined walkways, and tranquil water features cultivate an atmosphere of serenity. We stayed in a One bedroom garden view pool villa with a 20m² pool that you could reach directly from both the lounge and the bedroom. Inside, the living area felt calm and spacious with majlis style sofas, a small kitchenette, a minibar, snacks, a Nespresso machine and a 49 inch TV.

The bedroom carried the same low set majlis seating beside the king bed, looking out to the pool. A walk in closet held robes, a beach bag and other practical touches, while the marble bathroom came with a deep tub, a rain shower and simple bath salts and soaps. The blend of Omani materials and modern finishes gave the villa a unique touch. Look out for the beach volleyball and frisbee in the villa to take with you on the short walk to the private beach.

Culinary highlights

Culinary offerings at the resort range from all-day world flavours at Sakalan to Southeast Asian dishes at Mekong and Mediterranean fare at Al Mina. For dinner, we headed to Al Mina, a large outdoor restaurant open all day with views of the beach and infinity pool. The menu spans Mediterranean and Middle Eastern à la carte dishes, from pizza to traditional Arabic starters.

As part of our Frankincense farm-to-table experience, we tried the two-course harvest lunch, featuring produce sourced directly from the resort’s in-house farm. The vibrant garden harvest salad bar included fresh tomatoes, cucumber, lettuce,

rucola, mint and basil, topped with crumbled local cheese and toasted Omani bread cubes, served with soft frankincense butter. A dressing station offered a zesty lemon-frankincense vinaigrette to finish.

For mains, we had the spicy frankincense-infused coastal catch wraps. Grilled fish marinated with red chilies, fresh coconut and a herb salsa of mint, coriander, chilli and lime was wrapped in coconut leaves, delivering a true showstopper.

Later, for dinner, we made our way back to Al Mina to try their à la carte menu. We began with the Crispy Prawns, light tempura prawns with a citrus and garlic marinade, served with a touch of spicy mayonnaise. The Greek Salad was fresh, with ripe tomatoes, cucumber, feta, olives and a lemon and oregano dressing. The Pumpkin Soup was a table favourite, served with lobster tail and a hint of truffle, was smooth and gently seasoned. For mains, we had the Tuna alla Siciliana, a perfectly seared fillet with cherry tomatoes, olives, capers and roasted potatoes. We finished on a sweet note with the Millefeuille, crisp puff pastry layered with pistachio cream and cherry compote, a light and satisfying end to the meal.

The next morning, breakfast at Sakalan offered a generous buffet with something for everyone. Fresh juices, tea and coffee started the day, alongside chicken sausages, hashbrowns, shakshuka, rotating curries, scrambled eggs, a cheese and bread selection, and a variety of salads and pastries.

Facilities

Al Baleed Resort Salalah by Anantara has something for everyone. The infinity pool stretches toward the lagoon, dotted with sun loungers and cabanas, while the beach

hosts daily volleyball and football games. Behind the main building, the gym, tennis court and bike rentals keep active guests moving, and the kids’ club offers a play garden, pool, and game room to keep little ones entertained. For quieter moments, the library near reception is perfect for spending time with a book, in peace.

The spa is a calm counterpoint to the buzz of the resort, with five treatment rooms, wet areas, a Thai massage room and nail spa. Treatments highlight local ingredients such as frankincense, coconuts and pomegranates, with experiences including the four-hand Frankincense Ritual, Coconut Indulgence, and Salalah’s first hammam. Couples can also enjoy side-by-side massages in candlelit privacy, while the rasul room lets guests apply mineral mud before relaxing in steam.

The farm-to-table-to-spa Frankincense Experience is a highlight. Guided by the resort’s Farm Guru, Adil Hussain, we wandered the 4,000sqm farm, spotting okra, dragon fruit, bananas and over 30 different crops, learning about composting and sustainability along the way. Produce from the farm feeds the kitchens, and the harvest lunch felt like a continuation of the tour, with every ingredient quietly recalling the crops we had seen with Adil, making the meal immersive and threaded with the story of our farm walk. After the tour, a frankincense scrub and facial tied the day together.

Book now

From AED3,700 per night for the One Bedroom Garden View Pool Villa. Visit anantara.com/en/al-baleed-salalah.

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Spend Saturday at Toshi enjoying an All You Can Eat buffet of Pan-Asian favourites and Middle Eastern classics. From freshly rolled sushi and sashimi to sizzling shish taouk and spiced lamb kofta, there’s something for every palate, plus live stations and a tempting dessert spread. Live music adds to the relaxed weekend vibe, making it a brunch to savour.

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