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Special Christmas edition introducing our new look Bring the world to your table

food • travel • wellbeing

CHRISTMAS remixed & revived HOST LIKE A PRO WITH ELEGANT FESTIVE FEASTS, COOL COCKTAILS AND TABLESCAPING INSPIRATION

CHRISTMAS ISSUE

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Bring the world to your table

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Foolproof mulled wine cherry pavlova

THE BUFFS ARE BACK IN TOWN Try our delicious addition to the Clarence Court family.

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Editor’s letter

elcome to our beautiful Christmas issue! The olive team has been working hard behind the scenes for the past few months to not only bring the festive magic but also a brand-new look and feel to the magazine. We’ve listened to feedback from readers who requested more brilliant food and drink, more inspiring travel and more balanced wellbeing features, and we listened. From this issue we’ll be moving up to 148 inspiring pages with a fresh, premium design, all wrapped up with our stunning, award-winning photography. For this very special occasion we called on our own star baker, Edd Kimber, to create a real showstopper for your Big Day table and he delivered – his mulled wine cherry pavlova cover star brings all of those classic festive flavours but in a foolproof recipe you can absolutely rely on. Elsewhere you’ll find every recipe you need for the holidays, from gorgeous sharing starters like Gurd Loyal’s loaded feta dip, to clever fuss-free party food and some crowd-pleasing mains given a refresh with Mediterranean flavours (the baked ham with PX sherry and fig crust will definitely be appearing on my Boxing Day table). If you’re dreaming of cosy winter getaways check out our brilliant travel pages – there’s everything from the best festive city breaks to chic bolthole country escapes. Or if you want to take a deeper dive, discover our features on the cuisine of the Czech Republic or the fascinating food culture of South Tyrol. And finally, our expanded wellbeing section has everything you need to thrive this season, from gutfriendly recipes to advice on to how to avoid that overindulged feeling so you can really enjoy the best the holidays have to offer. Happy cooking and we hope you have a wonderful Christmas!

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COOK THE COVER EDITORIAL TEAM OF THE YEAR olive magazine and Good Food

Find the recipe on page 34. This stunning pavlova is topped with festive mulled wine cherries. COVER PHOTOGRAPH: JAMIE ORLANDO-SMITH. ART DIRECTOR: GILLIAN MCNEILL. STYLIST: TAMSIN WESTON. FOOD STYLIST: JESSICA MCINTOSH. ADDITIONAL PHOTOGRAPH: CHRIS TERRY

Janine Ratcliffe, deputy magazines editor @olivemagazine @missj9 5

food 8

The centre of attention

Give your big day mains a little Italian, Spanish or French flair.

The big chill Make-ahead, show-off desserts and an easily assembled sundae.

A very promising start

Gurd Loyal brings global influences to these relaxed sharing starters.

Dreaming of a white Christmas Incorporate your favourite seasonal flavours in Edd Kimber’s modern bakes.

Party pieces Clever canapés to

70 72

Toast the season Must-buy

wines for every festive occasion.

Holiday spirit Put a Christmas twist on classic cocktails to kick off the celebrations.

serve up at your festive gathering.

143 Recipe index

Celebrate Scandi style

146 Perfect pairings Swap your

Comfort & joy Hearty dishes from top chef Stephen Harris.

Made with love Gorgeous edible

A cosy smörgåsbord-inspired festive sharing feast.

gifts to give to loved ones.

festive cheeseboard for this impressive snacking spread.

travel 79

Barhopper Where to go for a lively,

Why we love South Tyrol Local

Festive hideaways Get into the

group-friendly drinking spot in Manchester, London and New York.

chefs share what makes this AustroItalian Alpine region’s cuisine unique.

Christmas spirit with these seasonal escapes across the UK.

104 Magical winter travel experiences Immerse yourself in the local rituals of Hungary, Scotland, Japan and Norway.

Contents CHRISTMAS

126 don’t & wellbeing

126 Your healthy winter gut reset

Prioritise your digestive health this season with our top tips and recipes.

134 Keep a healthy balance Dietitian Catherine Rabess on how to handle IBS over the holiday period.

136 Reset your energy levels 108 Delicious city getaways Eat, shop and unwind your way through these four UK cities this festive season.

116 Christmas gatherings Gurd Loyal selects the best London restaurants for catch-ups with friends.

120 Cook like a local Celebrate the bold, warming flavours of Czech cuisine.

Seven everyday foods to add to your diet, plus delicious ways to cook with them.

miss 16

Subscription offer Treat yourself or a loved one to a six-month olive subscription for just £20.

Reader offer Taste your way

Reader offer Enjoy Christmas

Gift guide Find the best presents

around beautiful Puglia.

lunch aboard a luxury train.

for your foodie family and friends.

145 Coming next month Find out what’s in store in your next issue of olive.

The centre of Change things up this year and give your festive mains a little Italian, Spanish or French flair

attention Recipes ANNA GLOVER and JANINE RATCLIFFE Photographs JAMIE ORLANDO-SMITH and ANT DUNCAN

Ham with sherry fig and almond crust and rainbow jewelled slaw

SERVES 8 | PREP 30 MINS PLUS SOAKING | COOK 2 HRS 30 MINS | EASY 2 dried figs 75ml pedro ximénez sherry 2kg gammon joint 1 thyme sprig 1 bay leaf 1 strip of orange zest 3 cloves 30g flaked almonds 2 tbsp butter RAINBOW JEWELLED SLAW ½ red cabbage, finely sliced 2 carrots, grated 1 small red onion, finely sliced 2 clementines, 1 segmented, 1 juiced 1 red chilli, finely sliced 1 tbsp finely grated ginger 3 tbsp olive oil 1 tbsp cider vinegar 2 tsp dijon mustard 4 tbsp slivered almonds, pine nuts or other nuts handful of pomegranate seeds half a small bunch of parsley or coriander, finely chopped

Soak the figs in the sherry for 30 mins and then lift them out. Tip the sherry into a large pan and add the gammon, thyme, bay, orange zest, cloves and enough cold water to cover the joint. Bring to a simmer and skim off any scum. Simmer for 1 hr 30 mins then test the centre of the ham with a probe thermometer – it should be 65-68C in the centre and will keep cooking for a little while off the heat. Lift the gammon out of the liquid and cool until you can peel the skin off and trim the fat into an even layer. Heat the oven to 200C/180C fan/gas 6. Put the figs, almonds and butter in a food processor with plenty of seasoning, and whizz to a paste. Score the fat of the ham into thin strips and spread on the paste. Roast for 30 mins until the crust is browned and crisp. Rest again before carving. To make the slaw, put the cabbage, carrots and onion in a large serving bowl, then toss together a few times. In a jug, stir together the clementine juice, chilli, ginger, oil, vinegar and mustard with some seasoning. Pour over the crunchy veg, add the clementine segments, nuts, pomegranate seeds and herbs. Toss everything together well and serve with the ham. PER SERVING 550 kcals • fat 36G • saturates 10G carbs 9G • sugars 8G • fibre 3G • protein 45G • salt 5.5G SHOOT DIRECTORS: GILLIAN MCNEILL AND JORDAN EDMONDS-MOORE. STYLIST: TAMSIN WESTON. FOOD STYLIST: JESSICA MCINTOSH

Sweet, rich PX sherry and dried figs give this ham a beautiful finish.

Italian stuffed turkey crown with agrodolce sprouts Elevate regular stuffing with herbs, garlic and marsala, and serve with flavour-packed sweet and sour sprouts. SERVES 8 | PREP 30 MINS PLUS BRINING (OPTIONAL) AND RESTING COOK 1 HR 40 MINS | EASY 3kg boned turkey crown (we used Copas organic small bronze turkey crown) 3 tbsp sea salt flakes 1 lemon, zested 1 tbsp thyme leaves 16 slices of streaky bacon STUFFING 1 tbsp olive oil, plus a drizzle 1 onion, finely chopped 2 garlic cloves, crushed 6 Italian flavoured or herb and garlic sausages, skins removed 50g parmesan, grated handful of sage leaves, finely chopped 1 tbsp thyme leaves 100g ciabatta, whizzed to breadcrumbs 3 tbsp marsala or other sweet wine SWEET AND SOUR SPROUTS 1 tbsp olive oil 1 large onion, sliced 600g sprouts, trimmed and shredded 25g pine nuts 75g raisins 4 tbsp sherry vinegar

Put the turkey skin-side down on a board and cut a few slashes into the meat. Scatter over 2 tbsp of salt, most of the lemon zest and the thyme leaves, then press into the meat. If you have time you can flip the turkey and leave it skin-side up in a dish in the fridge for 24 hrs to dry brine for juicier meat. To make the stuffing, heat the oil in a frying pan and fry the onion for 10 mins until softened. Add the garlic, fry for 1 min, then remove from the heat to cool. Use clean hands to mix the sausagemeat, parmesan, sage, thyme, breadcrumbs, marsala and cooled onion in a large bowl. Season well. Heat the oven to 190C/170C fan/gas 5. If brined, drain the turkey of any juices and pat dry with kitchen paper. Put the turkey skin-side down on a board, and put the stuffing down the centre where the breast bone was. Fold over the two sides to seal in the stuffing. Flip over and cover the top with the bacon, slightly overlapping the rashers, to cover. Transfer to a large roasting tray. Tie with a few pieces of butcher’s string to keep everything in place while roasting. Drizzle with a little oil, add 50ml of water to the tray to start off the gravy, then roast for 1 hr 15 mins-1 hr 30 mins until a temperature probe pushed into the centre of the turkey reads 70C. You can cover the turkey with foil during cooking if the bacon gets too dark. Rest for at least 30 mins before carving. To make the sprouts, heat the oil in a frying pan. Fry the onion with a pinch of salt for 20-25 mins until caramelised and golden. Stir in the sprouts with a splash of water and turn up the heat a little. Stir-fry for a few minutes until starting to turn tender and the water has evaporated. Add the pine nuts, raisins and vinegar. Cook for 3-4 mins until the vinegar evaporates and the sprouts are tender. Season well. PER SERVING 754 kcals • fat 42G • saturates 14G carbs 24G • sugars 18G • fibre 6G • protein 67G • salt 5.6G

Sweet potato dauphinoise pithivier with toasted almond and shallot green beans This pithivier reheats really well – any leftovers can be revived for 20 minutes in the oven until piping hot.

To make the filling, cook the sweet potato slices in a pan of boiling water for 3 mins. Drain well and leave to cool completely.

SERVES 8-10 | PREP 30 MINS | COOK 1 HR | EASY

Gently cook the leeks in the butter for 10-15 mins until softened, adding the garlic, rosemary and chilli (if using) halfway through, then cool and season well.

700g sweet potatoes, cut into thin rounds 2 leeks, finely chopped 25g butter ½ garlic clove, crushed few rosemary sprigs, chopped pinch of dried chilli flakes (optional) 200g gruyère, grated 75ml double cream 500g block or 2 circular sheets of puff pastry 1 egg, beaten ALMOND GREEN BEANS 500g green beans 3 shallots, finely chopped 25g butter olive oil 4 tbsp toasted almonds 1 tbsp sherry vinegar

Combine the potatoes, leeks, cheese and cream in a large bowl. If using a block cut the puff pastry block into two pieces. Roll each one out on a lightly floured worksurface to a rough 28cm circle. Put one of the circles onto a baking tray lined with baking paper. Keep the other chilled in the fridge. If using ready-rolled circles, simply unroll and use as below. Using clean hands, arrange the filling in layers onto one pastry sheet, leaving a 3cm border. Brush the edge with the egg then drape over the other pastry sheet and gently push down to shape over the filling. Trim the edge so you have a neat circle. Brush all over with egg and chill for 20 mins. Glaze again then chill for another 20 mins – this will set the egg and make scoring much neater. When ready to bake, heat the oven to 200C/180C fan/gas 6. Crimp the edges with a fork then use a small knife to make a 5mm hole on the top of the pastry. Use the back of the knife to make curved score marks from the hole at the top down to the border edge, making sure you don’t cut through the pastry. Bake for 35-40 mins until puffed and deep golden. Cool slightly before cutting into wedges. To make the almond green beans, cook the beans in boiling salted water for 3-4 mins, then refresh in ice-cold water. Cook the shallots in the butter and a splash of oil for 10 mins. Add the almonds and cook until golden. Tip in the beans and toss well to heat through, then add the vinegar and some sea salt, and toss. Serve with the pie. PER SERVING (10) 501 kcals • fat 33G • saturates 16G carbs 34G • sugars 7G • fibre 7G • protein 13G • salt 1G

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The big chill

Make-ahead, show-off desserts and an easily assembled sundae Recipes JANINE RATCLIFFE Photographs JAMIE ORLANDO-SMITH

Inspired by the flavours of the viral chocolate bar, this is a rich, decadent crowd-pleaser. SERVES 10-12 | PREP 30 MINS PLUS CHILLING | COOK 5 MINS | EASY chocolate swiss roll with chocolate filling (we used two 225g M&S chocolate sponge rolls) 5 tbsp amaretto 750ml vanilla custard 100g 70% dark chocolate, chopped 100g 45% milk chocolate, chopped 600ml double cream 5 tbsp pistachio crème (it’s important to use crème, not butter – we used Veggy Duck) pistachio slivers and chocolate shavings to decorate

The butterscotch sauce for this sundae can be adapted to suit whatever spirit or liqueur you prefer – whisky, amaretto and dark rum are all great. SERVES 4 | PREP 10 MINS | COOK 10 MINS | EASY

Neatly line a trifle bowl with the swiss roll slices, then use the rest to fill the middle of the bowl. Sprinkle over 3 tbsp of amaretto.

175ml double cream ½ tsp vanilla extract 3 tbsp Baileys Irish Cream 8 scoops of vanilla ice cream 100g honeycomb, roughly broken up BAILEYS BUTTERSCOTCH SAUCE 25g salted butter 125ml double cream 100g light muscovado sugar 50ml Baileys Irish Cream

Warm 500ml of the custard over a low heat, then stir in all of the chocolate until melted. Leave to cool, then spread over the cake layer. Chill for at least 1 hr until set.

To make the sauce, put the butter, cream and sugar in a pan, and stir well. Bring to a simmer, stirring, and bubble for 5 mins until glossy. Remove from the heat and stir in the Baileys.

Whip half the cream to stiff peaks using an electric whisk. Combine the pistachio crème with the remaining custard, then gently fold this into the whipped cream. Dollop over the custard, then spread out to cover. Chill for another hour.

Softly whip together the cream, vanilla and Baileys. Layer up the ice cream, honeycomb, sauce and dollops of cream in coupe glasses before serving.

When ready to serve, softly whip the remaining cream with the rest of the amaretto, then dollop this over the pistachio layer. Decorate with the pistachios and chocolate shavings. PER SERVING (12) 526 kcals • fat 29G • saturates 9G carbs 38G • sugars 12G • fibre 8G • protein 23G • salt 1.8G

Smashed honeycomb and Baileys butterscotch sundae

PER SERVING 893 kcals • fat 58G • saturates 36G carbs 80G • sugars 80G • fibre 0.2G • protein 6G • salt 0.8G

ART DIRECTORS: GILLIAN MCNEILL, JORDAN EDMONDS-MOORE. STYLIST: TAMSIN WESTON. FOOD STYLIST: JESSICA MCINTOSH

Dubai chocolate trifle

Chocolate orange tart A Christmas favourite reimagined into a fancy tart. SERVES 12 | PREP 20 MINS PLUS CHILLING | COOK 10 MINS | EASY BISCUIT BASE 2 x 154g packs Oreo Choco Brownie Sandwich Biscuits 75g salted butter, melted FILLING 200g 45% milk chocolate, chopped 100g 70% dark chocolate, chopped 250ml double cream 1 tsp orange extract 1 orange, zested, plus pared strips of zest to decorate To make the base, whizz the biscuits to crumbs in a food processor. Mix with the butter, then tip into a 36cm x 12cm baking tin and press into the base and up the sides as evenly as possible. Chill for 30 mins. To make the filling, put all of the chocolate in a heatproof bowl. Gently warm the cream until just steaming. Remove from the heat and pour over the chocolate. Leave for a minute, then stir to combine. Stir in the orange extract and zest. Scrape the filling into the prepared tart case, then spread out to the edges. Chill for 2-3 hrs or overnight. To serve, carefully remove the tart from the case and put on a serving plate or board. Scatter over some pared orange zest strips, then stand for 10 mins before cutting into slices. PER SERVING 408 kcals • fat 30G • saturates 16G carbs 31G • sugars 22G • fibre 2G • protein 3G • salt 0.4G

A VERY PROMISING START Serve up Gurd Loyal’s relaxed sharing starters and let everyone help themselves – no fuss, less stress! Words and recipes GURDEEP LOYAL Photographs JAMIE ORLANDO-SMITH

This party sausage roll makes fo an impressive addition to a festive starter grazing table. The tamarind glaze gives a tropical tanginess and the pistachios add nutty crunch. Delicious hot o cold. Pistachio and tamarind party sausage roll

1 tbsp olive oil 1 large onion, finely chopped 10g sage, leaves only, finely chopped 2 tsp fennel seeds, crushed 100g pistachios 600g pork sausagemeat 100g golden breadcrumbs 3 garlic cloves, minced 3 /4 tsp ground nutmeg 1 tsp coarsely ground black peppercorns 3 tbsp redcurrant jelly 2 tbsp tamarind paste 320g ready-rolled puff pastry 2 egg yolks, beaten 2 tsp nigella seeds tomato ketchup mixed with a little tamarind paste, to serve

Heat the oil in a pan then fry the onion for 5-6 mins until soft. Add the sage and fennel seeds, with a splash more oil if needed. Fry for 45 seconds, then empty into a bowl to cool completely. Toast the pistachios in a dry frying pan for 2 mins. Remove from the pan to cool completely. Crush half the pistachios to a coarse powder and roughly chop the other half into small chunky pieces. Put the onion, sausagemeat, breadcrumbs, garlic, pistachio chunks, nutmeg, pepper and 11/2 teaspoons of fine salt in a large bowl. Use your hands to combine, then roll into a 25cm x 8cm log. Make a glaze by whisking together the redcurrant and tamarind until smooth. Roll the pastry into a 35cm x 25cm rectangle. Brush a third of the glaze onto the middle of the pastry – the same size as the sausage log. Sprinkle half the pistachio powder over the glaze. Put the sausage log on top, then brush the rest of the glaze over the top and sides of the meat. Use a knife to cut the pastry at each corner. Flip the pastry up at each end of the sausage, concealing the ends. Use a knife to cut diagonal lines down the length of the pastry on each side at 4cm intervals. Starting from one side, pull up and across alternately into a plait design. Brush all over with the eggs yolks then sprinkle over the nigella seeds and the last of the crushed pistachios, pressing them into the pastry. Chill for 15 mins so the butter firms up. Heat the oven to 195C/175C fan/gas 51/2. Bake for 50-55 mins until golden on top and cooked through – check after 30 mins, covering with foil if it is browning too quickly on top. Remove from the oven onto a wire rack and rest for 10 mins before serving. Serve with a dipping sauce of ketchup spiked with a spoon of tamarind paste. PER SERVING (6) 896 kcals • fat 60G • saturates 21G carbs 60G • sugars 15G • fibre 8G • protein 25G • salt 3.3G

SHOOT DIRECTORS: GILLIAN MCNEILL AND JORDAN EDMONDS-MOORE. STYLIST: TAMSIN WESTON. FOOD STYLIST: JESSICA MCINTOSH

SERVES 4-6 | PREP 35 MINS PLUS CHILLING AND RESTING COOK 1 HR 5 MINS | EASY

These Vietnamese-inspired sweet potato fritters have a festive twist wih dried cranberries. The tangysweet-salty dipping sauce is a great one to have to hand for the festive season. It’s also perfect for dipping leftover yorkshire puddings into!

Sweet potato and cranberry fritters with nuoc cham

In a small blender, whizz together the spring onions, lemongrass and 1 tbsp of the lime juice to form a fine paste, adding a splash of water if needed.

SERVES 4-6 | PREP 30 MINS PLUS RESTING | COOK 40 MINS | EASY

Cut the sweet potatoes into thin matchsticks with a knife or mandoline, then put into a large mixing bowl. Add the cranberries, coriander and 1 tsp of fine salt. Mix well, then add the lemongrass paste, using your hands to massage into the sweet potatoes evenly.

3 large spring onions 20g lemongrass 5 tbsp lime juice 525g sweet potatoes 100g dried cranberries 20g coriander, chopped 1 tbsp white wine vinegar 2 tbsp fish sauce 3 tbsp caster sugar 1 tsp dried chilli flakes 2 garlic cloves, finely chopped 150g plain flour 1 tbsp cornflour 1 tsp baking powder 1 tsp ground turmeric 1 egg yolk 325ml sparkling water

For the dipping sauce, whisk together 4 tbsp of lime juice, the vinegar, fish sauce and sugar in a small bowl until dissolved. Add the chilli flakes and chopped garlic. To make the batter, whisk together the flour, cornflour, baking powder and turmeric in a large bowl. Add the egg yolk and sparkling water, whisking until you have an even smooth pancake batter. Leave for 10 mins, then stir through the sweet potato mixture until evenly coated. When ready to fry, heat a pan or wok a third full with sunflower oil to 180C. Spoon a handful of the sweet potato mixture into a ladle or metal sieve, then lower into the oil. Leave for 5 seconds for everything to come together, then carefully slide off the ladle into the oil – don’t panic if they fall apart, they will still be delicious. Fry for 2-3 mins until golden. Remove with a slotted spoon then drain on kitchen paper. Repeat with the remaining mixture. Serve immediately with the dipping sauce on the side. Alternatively, these can be pre-fried and then warmed in an air fryer. PER SERVING (6) 396 kcals • fat 12G • saturates 3G carbs 64G • sugars 26G • fibre 5G • protein 5G • salt 2.1G

This savoury dip is great to kick off a party – loaded wih festive dried fuis and nuts. The pomegranate drizzle adds an extra puckering twist that’s equally delicious rippled into shop-bought hummus.

Loaded whipped feta with apricots, olives and orange SERVES 4-5 | PREP 35 MINS | EASY 30g pitted black olives 30g dried apricots 30g dried figs or prunes 30g jarred piquillo or cherry peppers 1 orange, zested to make 1 tsp, juiced to make 1 tsp 200g feta 1 fat garlic clove, finely minced 1 lemon, zested to make 1 tsp, juiced to make 2 tbsp 1 tsp dried dill 2 tbsp soured cream 2 tbsp pomegranate molasses 1 tsp white wine vinegar 20g toasted pine nuts breadsticks, crackers or crudités, to serve

Chop the olives, apricots, figs and peppers into small chunks, then mix together in a bowl. Add the orange zest, then mix. Crumble the feta into a food processor, then add the garlic, lemon zest and juice, and dill. Whizz for 1 min at maximum speed, then scrape down the sides. Add 1 tbsp of the soured cream, whizz again for 1 min, then scrape down again. Repeat with another tbsp of soured cream, whizzing for 1-2 mins until completely smooth. Taste for seasoning, adding more lemon, pepper or salt if needed. If you like it extra creamy, add another 1 tbsp of soured cream. Mix together the molasses, orange juice and vinegar in a small bowl. Spread the whipped feta onto a large serving dish, then scatter over the apricot mixture. Sprinkle over the toasted pine nuts, spoon over the pomegranate drizzle, then serve with breadsticks, crackers or crudités. PER SERVING (5) 215 kcals • fat 14G • saturates 7G carbs 13G • sugars 12G • fibre 2G • protein 8G • salt 1.5G

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 the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

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WHITE CHRISTMAS Edd Kimber’s modern festive bakes will be the toast of any table this season Words and recipes EDD KIMBER Photographs ANT DUNCAN

hristmas desserts should always take on an element of glamour. Just like the glad rags we don for every festive party, bakes deserve to get an extra dose of fabulousness this time of year. For my Christmas spread, I’ve gone down a sophisticated route and kept things relatively monochromatic. The pavlova cover star is an edible crown topped with glistening cherries that have been cooked in mulled wine, while the madeleines and eggnog cheesecake are both an all-white affair. If brown food reigns supreme the rest of the year, then shades of white are this season’s must-have edible fashion.

The day before you want to serve the pavlova, make the sugared mint leaves. Brush both sides of the leaves with the egg white, then generously sprinkle with the sugar, fully coating both sides. Put on a baking tray lined with baking paper and leave to dry and crisp up at room temperature overnight. Heat the oven to 140C/120C fan/gas 1. For the pavlova, put the egg whites, sugar and a pinch of salt in the bowl of a stand mixer (or use a bowl and electric whisk). Whisk on medium speed for 10-12 mins until you have a smooth, glossy meringue that holds stiff peaks. Meanwhile, combine the lemon juice, cornflour and vanilla into a paste. Add to the meringue and whisk to combine. Draw a 20cm circle on a sheet of baking paper and use this to line a large baking tray, template-side down. Spoon the meringue onto the tray and spread into a neat round slightly smaller than the template. Make a deep well in the middle of the round using the back of the spoon – this should push it out slightly so it ends up the same width as the template. Drag some lines through the meringue around the outside edge using a spatula for decoration. Bake for 10 mins before reducing the temperature to 110C/ 90C fan/gas 1/4. Bake for a further 1 hr 20 mins until the crust feels dry and crisp. Turn off the oven, leave the meringue inside to cool slowly for at least 2 hrs or overnight. It will keep in a dry, cool spot for up to three days.

I love a pavlova at Christmas. Easily adapted to whatever flavours take your fancy, they’re also great for preparing ahead, then assembling at the last minute. I use an all-inone method, meaning, unusually, the sugar is added at the start of the process, then whisked for a relatively long time. This ensures it dissolves completely, which prevents the pavlova from weeping. For festive flavour, the pavlova is topped with mulled wine cherries. SERVES 10-12 | PREP 20 MINS PLUS OVERNIGHT DRYING COOK 1 HR 45 MINS | MORE EFFORT PAVLOVA 4 large egg whites 250g caster sugar 1 tsp lemon juice 1 tsp cornflour 1 tsp vanilla bean paste MULLED WINE CHERRIES 450g frozen cherries 125g caster sugar 185ml red wine 2 mulled wine spice packets (I used Schwartz) 1 tbsp lemon juice 1 tbsp cornflour SOFT CHEESE WHIPPED CREAM 450ml double cream 100g soft cheese 1 tsp vanilla bean paste SUGARED MINT LEAVES handful of small mint leaves 1 large egg white, beaten until foamy caster sugar, for sprinkling

When ready to serve, put all the ingredients for the soft cheese whipped cream in a large bowl and whisk to soft peaks. Spoon this over the pavlova, then top with the mulled wine cherries, any left-over cherry syrup and the sugared mint leaves. PER SERVING (12) 382 kcals • fat 22G • saturates 14G carbs 39G • sugars 37G • fibre 0.3G • protein 3G • salt 0.2G

Tips Make sure your mixing bowl and whisk is very clean, and there is no stray yolk or shell in th eg whites. Use older eg whites as they whip more easily and gain more volume. And avoid using cold eg whites as they take longer to whisk. Whisking th whites with th sugar on a medium speed gives th sugar a chance to dissolve, resulting in a perfect meringue texture.

ART DIRECTOR: GILLIAN MCNEILL. STYLIST: TAMSIN WESTON. FOOD STYLIST: AMY KINNEAR

Mulled wine cherry pavlova

For the topping, put the cherries, sugar, wine, spice packets and 125ml of water in a large pan and bring to the boil. Reduce the heat to a simmer and cook for 10 mins. Meanwhile, combine the lemon juice, cornflour and 1 tbsp of the cooking liquid into a paste. Remove the cherries to a bowl using a slotted spoon. Add the cornflour paste to the cooking liquid and cook for 5 mins until it has thickened into a syrup. Pour this over the cherries in the bowl and chill until needed.

I love a pavlova at Christmas. Easily adapted to whatever flavours take your fancy, they’re also great fo preparing ahead, then assembling at th last minute 35

Buttermint madeleines When I was little I used to think the Murray Mints favoured by my grandparents were boring. But now, as an adult, the candies feel like a comforting little treat. The buttery flavour works surprisingly well with the mint. To get that flavour into these madeleines the butter is browned for toasty, warm notes. The madeleines are then finished with a white chocolate shell. SERVES 8 | PREP 10 MINS PLUS CHILLING | COOK 15 MINS | MORE EFFORT MADELEINES 65g unsalted butter, diced, plus extra softened for the mould 50g caster sugar 1 tbsp honey 1 egg 1 /4 tsp vanilla bean paste 1 /4 tsp peppermint extract 65g plain flour 1 /2 tsp baking powder pinch of fine sea salt COATING 100g white chocolate, melted 10g coconut oil

Cook the butter in a small pan over a low-medium heat until browned. Pour into a small heatproof bowl and mix with 10ml of hot water. Whisk together the sugar, honey, egg, vanilla and peppermint in a large bowl – you’re not adding lots of air, you just want a homogenous mixture. Add the flour, baking powder and salt, and whisk until smooth. Pour in the browned butter mixture and stir until smooth and fully combined. Cover and chill for at least 1 hr. Meanwhile, put a non-stick madeleine mould or non-stick muffin tin in the freezer. Heat the oven to 210C/190C fan/gas 61/2. Brush the chilled mould with a little softened butter. Spoon or pipe the batter into the holes and bake for 10 mins until the madeleines have formed a hump and are lightly golden. Cool in the pan for a few minutes then turn out onto a wire rack to cool completely. Clean the mould. For the coating, mix together the ingredients (if using a muffin tin you can skip the coconut oil – simply spoon the melted chocolate on top of the madeleines and let it drip down the sides). Spoon into the holes of the mould, return the madeleines to the mould, pressing them into the chocolate mixture. Put in the freezer for 10-15 mins until the chocolate has set – at this point the madeleines should easily release from the mould. The chocolate will soften as the madeleines defrost but they’ll retain the shine and design from the mould. Best served the day they’re made. PER SERVING 213 kcals • fat 13G • saturates 8G carbs 22G • sugars 16G • fibre 0.3G • protein 3G • salt 0.2G

Eggnog cheesecake SERVES 16 | PREP 15 MINS PLUS COOLING AND CHILLING COOK 1 HR 40 MINS | EASY BASE 165g gingernut biscuits, finely crushed 60g unsalted butter, melted large pinch of fine sea salt CHEESECAKE FILLING 840g full-fat soft cheese 100ml double cream 50ml dark rum 1 nutmeg, finely grated, plus extra for sprinkling 300g caster sugar 3 tbsp cornflour 3 eggs 2 tsp vanilla bean paste WHIPPED HONEY CRÈME FRAÎCHE TOPPING 200ml crème fraîche 1 tbsp honey 1 /4 tsp vanilla bean paste Heat the oven to 200C/180C fan/gas 6. Line the base and sides of a 23cm springform tin with baking paper. For the base, mix together the ingredients in a bowl until evenly combined. Tip into the tin and press into an even layer that covers the base. Bake for 10 mins until lightly browned. Leave to cool. Reduce the oven to 140C/120C fan/gas 1. For the filling, whisk together the ingredients in a large bowl just until a thick, smooth batter is formed (avoid whisking on high speed so that you don’t aerate the mixture too much). Pour the filling over the base. Wrap a wide sheet of foil around the base and side of the tin, then put inside a large roasting tray and set it on the oven shelf. Pour boiling water from the kettle into the tray so it comes halfway up the sides of the tin. Bake for 1 hr 30 mins until the edge of the cheesecake is set and the centre has a slight wobble. Remove from the oven and leave to cool in the water on the tray for 15 mins. Carefully lift the tin out of the water, cool at room temperature for 1 hr, then chill overnight. When ready to serve, carefully remove the cheesecake from the tin. Whisk the topping ingredients in a large bowl to soft peaks. Spread over the cheesecake and grate over some nutmeg. It will keep chilled for up to four days.

Egnog is my favourite fstive tipple and in this recipe the spiced, creamy drink is transfomed into what is quite possibly my all-time favourite cheesecake

PER SERVING 399 kcals • fat 27G • saturates 17G carbs 32G • sugars 25G • fibre 0.2G • protein 5G • salt 0.6G

Party pieces Forget fiddly finger food, our clever canapés are a breeze to put together Recipes JANINE RATCLIFFE and ANNA GLOVER Photographs JAMIE ORLANDO-SMITH

Salmon bagel board An update on the butter board trend but here the board becomes an edible base. SERVES 8 | PREP 15 MINS PLUS PICKLING | EASY 250g soft cheese ½ lemon, zested and juiced 4 tsp finely chopped dill 1 large Turkish flatbread (ideally rectangular) 100g smoked salmon or trout, sliced 3 tsp capers, drained PICKLED ONIONS 1 red onion, finely sliced 3 tbsp red wine vinegar 2 tsp sugar 2 tsp coriander seeds 2 tsp whole black peppercorns 2 tsp dill seeds or fennel seeds Make the pickled onions the day before for really pink onions. Put the ingredients into a bowl, cover with 3 tbsp of boiling water and a pinch of salt. Toss and leave to pickle. Put the cheese into a bowl with the lemon zest, juice, half the dill and a good pinch of salt and crack of black pepper. Mash with a fork until well combined. Lay the flatbread on a tray or board and smear teaspoons of the cheese in lines – you can be as neat as you like, creating a pattern, or just dollop in the middle and spread to the sides using a knife. Scatter over the fish, capers and drained pickled onions, keeping the seeds in to add crunch. Scatter with the remaining dill. Cut into squares or fingers just before serving. PER SERVING 210 kcals • fat 12G • saturates 6G carbs 17G • sugars 4G • fibre 2G • protein 8G • salt 0.9G

Honeyed squash, sage and feta filo cigars MAKES 20 | PREP 30 MINS | COOK 45 MINS | EASY 400g butternut squash, cubed 2 tbsp olive oil 2 tbsp honey handful of sage leaves, finely chopped pinch of chilli flakes (optional) 1 onion, finely chopped 2 garlic cloves, crushed 40g pine nuts 200g feta, crumbled 10 sheets of filo pastry 50g butter, melted 4 tbsp mixed sesame seeds Heat the oven to 220C/200C fan/gas 7. Toss the squash, 1 tbsp of oil, 1 tbsp of honey and half the sage on a lined baking tray, season and roast for 20 mins until tender. Leave to cool. Heat 1 tbsp of oil in a frying pan over a medium heat and fry the onion with a pinch of salt until soft. Add the garlic and pine nuts, and fry for 1 min, then stir in the remaining sage and chilli, if using. Remove from the heat and leave to cool. Cut the filo sheets in half lengthways to create two rectangles. Keep under a damp tea towel while you work. Mix together the squash, onions and feta with some seasoning and 1 tbsp of honey. Divide the filling into 20 roughly equal portions. Brush a piece of filo all over with butter. Make a strip using a portion of the filling at one end of the filo, then roll up, tucking in the sides as you go, to create a tight cigar shape. Transfer to a baking sheet and brush with more butter. Repeat with the remaining filling and pastry. Heat the oven to 220C/200C fan/gas 7. Scatter the tops of the cigars with sesame seeds. Bake for 12-15 mins until golden, crisp and piping hot. Drizzle with a little more honey to serve.

Prawn and chorizo skewers with sherried hot honey glaze SERVES 10-12 | PREP 20 MINS | COOK 20 MINS | EASY 2 tbsp sherry 2 tbsp honey ½ tsp chilli flakes 2 tsp thyme leaves 200g raw large prawns 200g chorizo, cut into coins Heat the oven to 200C/180C fan/gas 6. In a large bowl whisk together the sherry, honey, chilli flakes and most of the thyme, then season. Toss through the prawns and chorizo. Thread a piece of chorizo and a prawn onto cocktail sticks. Transfer to a lined baking tray and pour over the remaining marinade. Roast for 10 mins, transfer to a platter and drizzle over some of the cooking juices. Scatter with thyme to serve. PER SERVING (12) 95 kcals • fat 6G • saturates 2G carbs 3G • sugars 3G • fibre 0.3G • protein 7G • salt 0.7G

ART DIRECTORS: GILLIAN MCNEILL, JORDAN EDMONDS-MOORE. STYLIST: TAMSIN WESTON. FOOD STYLIST: JESSICA MCINTOSH

PER SERVING 126 kcals • fat 8G • saturates 3.2G carbs 9.6G • sugars 3.2G • fibre 0.8G • protein 3.2G • salt 0.4G

Smashed parmesan potatoes with avocado Crunchy potatoes make the ideal bed for spicy avocado. MAKES 20 | PREP 5 MINS | COOK 50 MIN | EASY 500g miniature new potatoes olive oil 30g parmesan, finely grated aleppo chilli flakes and pink pickled onions, to serve TOPPING 1 avocado, cut into chunks good squeeze of lemon juice handful of coriander leaves ¼ garlic clove, minced To make the topping, crush the avocado with some sea salt and lemon juice, then mix in the coriander and garlic. Chill until needed. Boil the potatoes in a pan of salted water for 15-20 mins until tender throughout – they will hold together better if tender. Heat the oven to 220C/200C fan/gas 7. Drain the potatoes and leave them to steam dry for 5 mins. Crush each potato with the bottom of a glass or spatula until they are flattened with lots of cracks. Tip onto a baking tray, drizzle with olive oil and season. Roast for 20 mins, then turn over and sprinkle with the parmesan. Cook for 10-15 mins until golden and crisp. Arrange on a platter, then spoon over some avocado topping and a sprinkle of chilli flakes and pickled onions. PER SERVING 41 kcals • fat 2G • saturates 1G carbs 3G • sugars 0.3G • fibre 1G • protein 1G • salt 0.3G

Pickled melon and prosciutto skewers A quick pickle takes simple skewers to the next level. MAKES 18-20 | PREP 10 MINS PLUS PICKLING | EASY 2 tsp white wine vinegar 1 tbsp caster sugar pinch of chilli flakes ½ cantaloupe melon, cubed pack of parma ham pack of bocconcini handful of basil leaves Put the vinegar and sugar in a small bowl, and mix until the sugar dissolves. Stir in 2 tsp of water with the chilli flakes and melon. Leave for 1 hr or until ready to serve. Skewer a few basil leaves followed by a piece of melon, ham and bocconcini. PER SERVING (20) 51 kcals • fat 3G • saturates 2G carbs 2G • sugars 2G • fibre 0.2G • protein 3G • salt 0.4G

Radish butter terrine Radishes and butter are a perfect match, and make a stunning little bite. You will need a terrine tin or small tin. SERVES 12-15 | PREP 20 MINS PLUS CHILLING | EASY 400g salted butter, softened 200g mixed radishes, trimmed few dill leaves 1 lemon, zested 12 slices of rye bread, toasted then cooled Put the butter into a bowl and stir a few times to loosen. Microwave for a few seconds to make sure it’s very soft and easy to work with if you need to. Tip in the radishes, dill and lemon zest, and a crack of black pepper. Mix well. Line a terrine tin or small tin with baking paper and spoon in the mixture, packing it into the edges with a spatula. Smooth over the top and chill for at least 3 hrs until set. Remove the terrine from the tin and slice into thin pieces. Serve on the cooled toasts, sprinkled with a little salt. PER SERVING (15) 252 kcals • fat 23G • saturates 14G carbs 9G • sugars 1G • fibre 1G • protein 2G • salt 0.9G

Celebrate Scandi style 48

Embrace the spirit of the smörgåsbord with this cosy festive sharing feast from food writer Sebastian Graus Recipes SEBASTIAN GRAUS Photographs ANT DUNCAN

Julköttbullar (Swedish Christmas meatballs) Ask me what I can’t live without at Christmas and the answer’s easy: meatballs. Here they’re dressed for the season with warming spices and soft buttery onions that make them extra comforting. SERVES 8 | PREP 30 MINS | COOK 30 MINS | EASY butter, for frying 1 large onion, sliced 200ml whole milk 1 tsp ground allspice 1 tsp ground cinnamon 1 tsp ground black pepper 50g breadcrumbs 500g beef mince 500g pork mince 2 eggs SAUCE 2 tbsp butter 2 tbsp plain flour 300ml single cream 1 beef stock pot 1 tsp dark soy sauce TO SERVE mashed potatoes lingonberry jam sliced cucumber tossed with dill Melt a knob of butter in a frying pan and gently cook the onion with a pinch of salt for 8 mins until soft. Leave to cool. In a large bowl, mix the milk, spices, breadcrumbs and 2 tsp of fine sea salt . Season with black pepper and leave for 5 mins to absorb. Add the beef, pork, eggs and cooled onion, then mix well with your hands until combined and slightly sticky. With damp hands, roll the mixture into small balls about 3cm wide. Melt a little butter in a large frying pan over a medium heat. Fry the meatballs in batches for 8-10 mins, turning often, until browned all over and cooked through. Keep warm in a low oven while you finish the rest.

Tips Chill the mixture briefly before shaping – it makes the meatballs easier to handle – and dampen your hands before rolling to stop the mixture sticking. For perfctly round meatballs, once they’re almost cooked, gently swirl the pan so they roll themselves into shape.

For the sauce, melt the butter in the same pan, scraping up any sticky bits. Stir in the flour and cook for 2 mins, whisking. Gradually whisk in the cream and 300ml of water, then add the stock and soy. Simmer until smooth and glossy, adding a splash of water if it becomes too thick. Season to taste and serve with the meatballs, mashed potato, lingonberry jam and sliced cucumber tossed with dill. PER SERVING 443 kcals • fat 30G • saturates 15G carbs 13G • sugars 4G • fibre 1G • protein 30G • salt 2.3G

Roasted beet and apple salad Every Christmas my Finnish mum made rosolli, a jewelbright beetroot salad that’s a staple on Finnish festive tables. I’ve dressed it up a little but it still tastes like home – and its freshness cuts beautifully through the heavier parts of the feast. SERVES 8 | PREP 15 MINS | COOK 1 HR | EASY 8 small beetroots 6 tbsp apple cider vinegar 2 tbsp extra-virgin olive oil 2 tbsp wholegrain mustard 2 tbsp honey 50g walnuts 1 red onion 2 crisp tart apples, such as Braeburn few dill sprigs, to serve Heat the oven to 200C/180C fan/gas 6. Scrub the beetroots and pat dry. Line a baking dish with foil, leaving an overhang. Spread out the beetroots, drizzle with 3 tbsp of the vinegar, 1 tbsp of the oil and a pinch of salt. Fold over the foil to seal, then roast for 45 mins until tender. Whisk together the mustard, remaining 3 tbsp of vinegar, 1 tbsp of oil and the honey with a pinch of salt and pepper. Toast the walnuts on a baking tray for 7-8 mins until fragrant. Leave to cool, then roughly chop. Once cool enough to handle, peel the beetroots, then slice into wedges. Thinly slice the onion and toss with the beetroots in a large bowl along with half the vinaigrette. Leave to sit for 10 mins while you prepare the apples. Core and slice the apples into thin half-moons, then add to the beetroot mixture. Pile onto a serving plate, drizzle with the remaining vinaigrette, scatter with the walnuts and finish with the dill sprigs. Best eaten straight away.

ART DIRECTOR: GILLIAN MCNEILL. FOOD STYLIST: AMY KINNEAR. STYLIST: TAMSIN WESTON

PER SERVING 135 kcals • fat 8G • saturates 1G carbs 12G • sugars 11G • fibre 2G • protein 3G • salt 0.4G

Blue cheese Janssons frestelse (potato gratin) Janssons frestelse translates as Jansson’s temptation and with good reason: layers of potato, onion and cream baked until golden. The classic Christmas version uses pickled sprats but here stilton steps in, adding a punchy blue cheese bite. SERVES 8 | PREP 20 MINS | COOK 1 HR 15 MINS | MORE EFFORT 4 tbsp salted butter, plus extra for the dish 1.2kg medium Desiree or Maris Piper potatoes 2 large yellow onions 350ml double cream 250ml whole milk 125g stilton 4-5 tbsp breadcrumbs Heat the oven to 200C/180C fan/gas 6. Butter a 28cm x 18cm ovenproof dish. Peel the potatoes and cut into roughly 5mm thick batons (like french fries). Thinly slice the onions. Melt half the butter in a pan and cook the onions with a generous pinch of salt over a low heat for 10 mins until soft. Meanwhile, warm the cream and milk in a small pan over a low heat. Season with salt. Layer a third of the potatoes in the dish with a third of the onions and a quarter of the stilton. Repeat twice more, then pour over the warm cream and dot with the remaining stilton. Sprinkle over the breadcrumbs, season with pepper and scatter knobs of the remaining butter all over. Bake for 1 hr until the potatoes are tender and the top is golden – cover if it starts to get too dark. Rest for 15-20 mins before serving. PER SERVING 536 kcals • fat 36G • saturates 23G carbs 40G • sugars 7G • fibre 4G • protein 10G • salt 1.2G

Tips If yo don’t like blue cheese yo can swap it for other melty cheeses such as cheddar. Janssons frestelse is great to make ahead – in fact it’ll taste even better if it gets to sit for a couple of hours before serving. Eat it at room temperature or reheat to serve.

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Citrus-cured gravadlax with juniper and pink peppercorns Gravadlax (buried salmon) is one of my favourite holiday dishes. I make a variation of it every Christmas and Midsummer. SERVES 8 | PREP 15 MINS PLUS 48 HRS CURING | EASY 1 orange, zested 50g fine sea salt 50g granulated sugar 8g juniper berries 10g whole pink peppercorns 500g side of salmon, skin on watercress, lemon wedges and rye crackers, to serve Put the orange zest in a bowl with the salt and sugar. Rub with your fingers to release the oils. Roughly crush the juniper berries and peppercorns with a pestle and mortar, then add to the mixture. Scatter evenly over the salmon and put in a deep dish, skin-side up. Wrap and leave in the fridge for 24 hrs. After 24 hrs, unwrap and turn the salmon over, wrap again and leave for another 24 hrs. Pour out any liquid that has collected and rub off the excess spices. Slice thinly for serving on a platter with watercress, lemon wedges and rye crackers. PER SERVING 152 kcals • fat 9G • saturates 2G carbs 4G • sugars 4G • fibre 0.4G • protein 13G • salt 3.8G

Tips Most farmed salmon from the UK and Norway is safe to eat raw without freezing. If you’re using wild salmon, or want extra reassurance, freeze it for 24 hrs before thawing and curing. It’s normal for liquid to pool in the dish during curing – just pour it off to avoid overcuring. Once fully cured, the salmon will last for four days covered in the fridge.

Baked rice pudding with oranges Rice pudding is a Christmas Eve staple in my family, always ladled out at lunch before the festivities begin. This baked version is simple to prepare in advance and tastes just as good the next day. Don’t forget the almond – whoever finds it is said to win good fortune for the year. SERVES 8 | PREP 15 MINS | COOK 1 HR | EASY 3 tbsp salted butter 250g pudding rice or arborio rice 800ml whole milk 300ml double cream 1 tsp ground cinnamon, plus a sprinkle 8 tbsp granulated sugar, plus extra to serve 1 blanched almond (optional) 3 oranges single cream or cold milk, to serve Melt the butter in a large pan over a medium heat. Cook the rice for 2-3 mins until the butter turns nutty and golden. Pour in 400ml of water and 3/4 tsp of salt, then cook for 5 mins until the liquid has been absorbed. Mix in the milk and simmer gently for 25 mins, stirring often to prevent sticking, until the rice is almost tender. Add the cream, cinnamon and 3 tbsp of the sugar. Heat the oven to 200C/180C fan/gas 6. Tip the rice pudding into a 25cm baking dish, nestle in the almond (if using), scatter with the remaining sugar and a little cinnamon, then bake for 20-25 mins until the top is golden but the centre still has a gentle wobble. Rest for 10 mins. Meanwhile, supreme the oranges: slice off the tops and bases, cut away the peel and pith, then cut between the membranes to release neat, skinless segments. Serve the pudding warm with the orange segments, single cream or cold milk and extra sugar on the side if you like. PER SERVING 496 kcals • fat 28G • saturates 18G carbs 52G • sugars 29G • fibre 2G • protein 6G • salt 0.7G

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o Comfort

&joy

What does the chef of one of the most loved (and award-winning) pubs in the UK cook at home? Stephen Harris shares some of his favourite comforting dishes to wow your guests over the holidays Recipes STEPHEN HARRIS Photographs KIM LIGHTBODY

Beef and Guinness pie

Cheese soufflé with rarebit sauce

A few tips for the perfect pie: get a round enamel pie dish if possible, use all-butter puff pastry, cut the circle of pastry with a very sharp knife so that you don’t pinch the layers together and make sure the beef filling is cold so that the pastry doesn’t start melting when you put it on the pie. Make sure your oven is nice and hot before the pie goes in, too, to ensure you get that first ‘spring’ from the hot oven.

This recipe has been around in different guises for years but we have made a few adaptations. It used to be known as twice-baked cheese soufflé and is enjoying a bit of a comeback. This is probably because it is easy to prepare in restaurants and is also an easy vegetarian main course (assuming you use the right cheese). We have added a sauce with the flavours of a rarebit, with a bit of beer and mustard, which works really well.

SERVES 4 | PREP 20 MINS | COOK 3 HRS 30 MINS | EASY

unsalted butter, for the dish 9 eggs 100g comté or strong cheddar, finely grated 100g parmesan, finely grated 1 tbsp dijon mustard 1 tsp cornflour RAREBIT SAUCE 200ml double cream 50ml bitter or stout 1 tbsp dijon mustard 2 tsp worcestershire sauce 50g comté or strong cheddar, grated 1 tbsp chopped chives

Heat the oil in a large heavy-based casserole over a medium heat. Cook the meat for 5-7 mins until browned.

Heat the oven to 200C/180C fan/gas 6 and butter a 15cm soufflé dish.

Remove the meat with a slotted spoon and set aside on a plate. Add the onion, carrot and celery to the fat in the pan – the fat will be browned from the meat but the vegetables will deglaze the pan, picking up all the good bits. Gently fry the vegetables for 5 mins until they start to brown, then season well and add the potato. Return the meat to the pan and stir together so that the bottom of the pan starts to brown again.

Separate the eggs and put the whites into a clean mixing bowl. Whisk until they come to soft peaks, then add a pinch of salt and continue whisking until they just hold stiff peaks.

Add the stout, port and herbs, and bring to the boil. Reduce the heat, cover and simmer for 2-3 hrs until the liquid is reduced and sticky, and the meat is starting to fall apart. Top up the pan with water if needed so that the meat is just covered – the trick is to wait until the meat is showing signs of being cooked before removing the lid and allowing the liquid to reduce. Once cooked, adjust the seasoning as necessary. Heat the oven to 190C/170C fan/gas 5. Transfer the filling to a pie tin or dish (I use a 23cm round tin about 4cm deep). Put the pastry sheet on a floured worksurface and cut out a circle to fit the top of the pie tin, allowing 1cm extra because the pastry will shrink a little when cooked. Put the pastry on the pie, then put the tin on a baking sheet. Brush the pastry with the egg. Cook for 25-30 mins until the pastry is risen, golden brown and cooked. Serve with your choice of seasonal vegetables. PER SERVING 837 kcals • fat 43G • saturates 17G carbs 45G • sugars 14G • fibre 5G • protein 48G • salt 1G

SERVES 4 | PREP 20 MINS | COOK 30 MINS | EASY

2 tbsp neutral oil 800g braising steak (beef skirt, chuck or flank), diced into 2.5cm cubes 1 large onion, finely diced 1 large carrot, peeled and finely diced 2 celery stalks, finely diced 1 small floury potato, finely diced 500ml stout (such as Guinness) 125ml ruby port 1 thyme sprig 1 rosemary sprig 320g sheet of all-butter puff pastry 1 egg, beaten seasonal vegetables, to serve

Put the yolks into a separate large bowl and add the cheeses, mustard and cornflour. Beat together until smooth. Fold one third of the whites into the yolks to loosen the mixture, then fold in the rest, being careful to keep as much air in as possible. Pour the mixture into the dish until it reaches about 2.5cm below the top. Cook in the oven for 25 mins until risen and golden brown on top. Meanwhile, make the sauce. Pour the cream into a pan and bring to the boil. Simmer for 1 min, then add the beer, mustard and worcestershire sauce. Bring back to a simmer, then add the cheese. Simmer together for 1 min until you have a smooth sauce, then add the chives. When the soufflé is ready, remove it from the oven and either pour the rarebit sauce into the soufflé dish or spoon the soufflé onto plates and then pour over the sauce. PER SERVING 658 kcals • fat 57G • saturates 32G carbs 4G • sugars 3G • fibre 0G • protein 32G • salt 2.5G

Put the onions, oil, butter and star anise into a large pan and cook gently for 45 mins, removing the star anise after 15 mins and adding a pinch of salt when the onions start to brown (this will draw out the water and they will stew again – if you listen carefully you will hear that they start to fry when the water has evaporated). Once the onions are a melting texture, remove the pan from the heat. Finish the seasoning by beating in a knob of butter and a splash of vinegar. Season to taste. Next, make the pastry. Either by hand or in a stand mixer, combine the butter and flour until the mixture resembles breadcrumbs. Add the cream and work the pastry until it forms a dough. Wrap the dough in clingfilm and chill for at least 1 hr. Once rested, roll out the pastry on a lightly floured worksurface and use it to line a deep 23cm tart tin. Chill for 30 mins. Heat the oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge. Crumple a sheet of baking paper and put inside the pastry, then fill with baking beans. Blind bake the pastry for 20 mins, then remove the beans and turn down the oven to 180C/160C fan/gas 4. Cook for 10 mins until golden brown. Remove the pastry and seal it by brushing it with the beaten yolk, then return it to the oven for a final 2 mins. Make sure there are no holes – if there are, fill them with raw pastry trimmings and repeat the yolk glaze. Leave the oven on once finished. Meanwhile, make the custard. Combine the cream and crème fraîche in a pan, and bring to the boil, then add the thyme, nutmeg, garlic and a pinch of salt. Remove from the heat and leave to infuse for at least 20 mins. Put the yolks in a heatproof bowl and lightly beat. Strain the warm cream and pour it over the yolks, beating together until combined.

Onion tart

Spread the onion mixture over the pastry case to about 1cm thick. Gently pour over the custard, then bake in the oven for 30-45 mins until set. Remove from the oven and leave to cool for at least 30 mins before slicing.

I always loved the onion tart from my copy of Elizabeth David’s French Provincial Cookery. I slightly adapted the recipe to give the onions a lift by using star anise, which imparts a slightly meaty note. The pastry made here is the same one we use at the pub, which always draws lots of positive comments.

PER SERVING 655 kcals • fat 54G • saturates 31G carbs 32G • sugars 7G • fibre 3G • protein 9G • salt 0.4G

SERVES 8 | PREP 30 MINS PLUS CHILLING AND COOLING COOK 45 MINS | MORE EFFORT

Tips

STEWED ONIONS 3 large onions, thinly sliced 1 tbsp neutral oil 50g unsalted butter, plus extra to finish 1 star anise splash of sherry vinegar SAVOURY PASTRY 125g salted butter, cold, cubed 250g plain flour, plus extra for dusting 80ml double cream egg yolk, beaten, for glazing CUSTARD 185ml double cream 185g crème fraîche 3-4 thyme sprigs pinch of freshly grated nutmeg 1 garlic clove, bruised 9 egg yolks (freeze the whites for use in another recipe)

The stewed onions in this recipe are what we call a ‘stock ingredient’, meaning that we always have some in the kitchen. They can be used for many things, such as onion gravy or soup, so don’t worry if you have some left over.

Recipes extracted from The Sportsman at Home by Stephen Harris (£30, Quadrille). Photographs: © Kim Lightbody. Recipes are sent by the publisher and not retested by us.

ON SALE 9 DECEMBER

Made

with love Flora Shedden shares gorgeous edible gifts to make and give this Christmas Recipes FLORA SHEDDEN Photographs LAURA EDWARDS

Florentines A slight adjustment from the classics, these are stuffed with pine nuts and sesame seeds for a nutty sweetness that reminds me of the little yellow packets of sesame snaps we had while growing up. If you can’t get hold of black sesame seeds, simply increase the weight of white ones. MAKES 14-16 | PREP 15 MINS PLUS SETTING | COOK 30 MINS | EASY sunflower oil, for the trays 75g flaked almonds 25g sesame seeds 25g black sesame seeds 75g pine nuts 50g dried cranberries 100g icing sugar 60g egg whites (from about 2 eggs) 200g dark chocolate

Heat the oven to 170C/150C fan/gas 31/2. Brush two baking trays with oil and line with baking paper. Brush a little more oil on top of the paper, making sure the whole surface is covered. Combine the rest of the ingredients except the chocolate in a bowl and mix well. Spoon small mounds of the mixture (roughly 25g each – I find a tablespoon measure is the best way to get the correct amount) onto the trays, aiming for no more than eight per tray. Using wet hands, flatten the mixtures down and shape them as much as possible into rounds. Bake for 25-30 mins until the biscuits are really crisp and golden brown. Remove from the oven and cool on the trays for 10 mins before transferring to a wire rack – they are very fragile so be gentle with them. Once completely cool, melt the chocolate in a heatproof bowl set over a pan of simmering water. Turn the florentines upside down and spoon a generous teaspoon of melted chocolate onto the bases. Use a roundedged knife or the back of a spoon to spread the chocolate evenly over the bases of the biscuits. Allow to set at room temperature before storing in an airtight container for up to two weeks. These make great gifts when wrapped in small bags or, even better, stacked in wide jars and finished with a ribbon. PER SERVING (16) 187 kcals • fat 12G • saturates 3G carbs 16G • sugars 15G • fibre 1G • protein 4G • salt 0G

White chocolate and ginger fudge This is a classic and fairly simple fudge that has made an appearance on our Christmas gift baking list for the past seven years. The ginger works well to cut through the sweetness of the white chocolate but if you like you can also add a wee pinch of salt to the mix too. Crystallised ginger works best for this as I find stem ginger in syrup results in a much softer fudge, but if you want to do a mix of the two, feel free. MAKES 16 BARS | PREP 15 MINS PLUS SETTING COOK 20 MINS | MORE EFFORT 750g caster sugar 250g liquid glucose 425g double cream 125g unsalted butter, cold, cubed, plus extra for the tin 500g white chocolate, roughly chopped 300g crystallised ginger, finely chopped 2 tsp vanilla bean paste

Butter a 20cm x 30cm baking tin and line with baking paper. Combine the sugar, glucose and cream in a large pan and bring to the boil over a medium-high heat. Whisk regularly, then start to whisk continuously towards the end to prevent the bottom from sticking and burning. Continue to cook until the mixture reaches 118C on a sugar thermometer. Remove from the heat. Add the cold butter to the pan. Whisk to combine, then set aside to cool for 5 mins. Add the chocolate to the pan and whisk to combine – if you add this in straight from the heat, the mixture will seize up. When the chocolate is fully melted and combined, add the ginger and vanilla. Stir through, then, working quickly, pour the mixture into the prepared tin. Spread it out level, then set aside at room temperature to cool. Once cooled, cover with clingfilm and leave to set completely overnight at room temperature. The next day, remove the fudge from the tin. Cut the fudge in half lengthways so you have two 15cm x 20cm pieces. Then cut each piece into eight 2.5cm x 15cm bars, to make 16 bars. Wrap the bars in baking paper and tie with a ribbon ready for gifting. Alternatively, you can slice the bars into little cubes for serving at a party. The fudge will keep in an airtight container somewhere cool for up to six weeks. PER SERVING 663 kcals • fat 30G • saturates 19G carbs 94G • sugars 88G • fibre 0.4G • protein 3G • salt 0.2G

Dark chocolate panforte Panforte is a very difficult bake to describe, so I normally fall back on the line that it is a denser chocolate version of a nougat. This is probably wildly incorrect, so I think the best solution is making and then quickly eating it in abundance. It will make your life much easier to keep the nuts and syrup warm when it comes to mixing everything together. Make sure your chocolate is either in callets or chopped as finely as you can manage. MAKES 20 SLICES | PREP 10 MINS | COOK 35 MINS | MORE EFFORT butter, for the tin 150g pitted prunes, roughly chopped 50g mixed peel 1 orange, zested 15g cocoa powder 150g plain flour ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp ground cardamom ½ tsp ground mixed spice 150g dark chocolate (at least 54% cocoa solids), finely chopped 100g whole hazelnuts 125g whole almonds 110g caster sugar 150g honey 50g maple syrup

Heat the oven to 190C/170C fan/gas 5. Butter and line a 20cm round cake tin. Combine the prunes, peel, zest, cocoa, flour, spices, chocolate and 1/2 tsp of sea salt in a large bowl, and mix well. Spread out the nuts on a small roasting tray and bake for 5-10 mins until fragrant and the skins are beginning to burst. Combine the sugar, honey, maple syrup and 50ml of water in a small pan over a medium heat. Heat until it reaches 112C on a sugar thermometer, keeping a close eye on it as it will happen quickly. Remove the pan from the heat and pour into the dry mixture. Add the hot nuts and mix well until everything is fully incorporated and the chocolate pieces are melted and mixed through. Working fast, tip the mixture into the tin and press it down to flatten – you may find wet hands help here. Bake for 20 mins then remove from the oven and cool completely before taking out of the tin. Cut into 20 wedges for single portions or, if you want to gift some, you can cut it into larger wedges and wrap them for presents. It will keep well wrapped or in an airtight container for one month. PER SERVING 214 kcals • fat 9G • saturates 2G carbs 28G • sugars 20G • fibre 2G • protein 4G • salt 0.2G

Recipes extracted from Winter in the Highlands by Flora Shedden (£26, Quadrille). Photographs: © Laura Edwards. Recipes are sent by the publisher and not retested by us.

TOAST T O T tthe seasonn Get sipping with these delicious, must-buy festive wines

PARTY BUBBLES

YOUR GO-TO FOR TURKEY

NON-ALCOHOLIC STAR

The Wine Atlas Garda £6.97 asda.com

Winzer Krems Orange Grüner Veltliner 2023 £11.50 majestic.co.uk

Real Dry Sparkling Dry White £10 ocado.com

A very welcome and less sweet change from ubiquitous prosecco, and at a better price than most. With crisp apples and pear fruit, and a zippy, lemony finish, this is perfect to kick off a party, or mix with orange juice/crème de cassis/peach purée/Aperol to make a buck’s fizz/kir royale/bellini/spritz, depending on your mood.

A gentle introduction to versatile skin-contact wine which should please both white and red wine drinkers. Fragrant with ripe peach, tangerine and roast quince fruit, slightly nutty and honeyed, with food-friendly tannins and grüner veltliner’s characteristic white pepper tang. It’s good with turkey and also great with Thai food, too.

This is made from fermented dragon well green tea and grape skins, and it’s far better than most de-alcoholised wines out there. Zesty and grassy with soft tannins from the tea, it serves very well as 0% bubbles at a party and would be fine with Christmas Day turkey as well.

FOLLOW KATE ON INSTAGRAM @KATE_HAWKINGS. PHOTOGRAPH: WILPUNT/E+/GETTY

Words KATE HAWKINGS

SPLASH-OUT FIZZ White Castle Sparkling White 2022 £37 whitecastlevineyard.com

English sparkling wines frequently beat their cousins from Champagne in blind tastings but Wales is now making really good fizz as well, and the award-winning White Castle Vineyard is at the vanguard there. Lean and very elegant with a pretty floral lift and lovely soft bubbles.

FISH AND VEGGIE DISHES AA Badenhorst Secateurs Chenin Blanc 2024 £14.95 thewinesociety.com

Barrel-fermented chenin from organic old vines by lauded South African winemaker Adi Badenhorst. The oak gives structure rather than overpowering woodiness, the exotic fruit is opulent and lees ageing in concrete tanks gives wonderful texture and weight. Excellent value for a wine of this quality.

CHEESEBOARD PARTNER Lustau East India Solera £14.25/50cl waitrose.com

Pedro ximénez sherry is often described as being Christmas pudding in a glass but its super-sweetness can be a bit too much after a big feast. Here it’s blended with oloroso and gently aged to give a fabulous silky treat full of figs, raisins, maple syrup and roast nuts.

BOXING DAY BUFFET M Chapoutier Rouge Clair £13.99 darcywine.co.uk

Is it a light red or is it a dark rosé? It’s something in between, a grenache/syrah blend that’s picked slightly under-ripe and pressed very gently. Juicy and refreshing with loads of crunchy raspberry and cranberry fruit, and gentle tannins – serve it slightly chilled with all your favourite leftovers.

LEFTFIELD RED Pasqua Lui Cabernet Sauvignon A big, brooding and wintery Italian, made from partially dried grapes that are fermented then left to age in French £25 cognac barrels. Rich and velvety with masses of blackberry majestic.co.uk fruit along with smoked almonds, vanilla, leather, mountain herbs and more. One for the sofa if you don’t want to share.

LEFTFIELD WHITE Don't Feed the Ponies Sonny 2022 £27 shop.sandridgebarton.com

An extraordinary English wine to really perk up jaded palates. One barrel of pinot blanc was aged under flor – the blanket of yeast that grows on the surface of dry sherries – for two years and this is the multi award winning result. Intensely nutty, saline and yeasty. Sip slowly with salty snacks.

CROWD-PLEASING RED The Society's Douro Red 2023 £9.95 thewinesociety.com

A blend of local grapes from Portugal’s beautiful Douro Valley which makes increasingly good still wines as well as its famous ports. Wonderfully intense and brambly fruit with really attractive scents of violets, cinnamon and mocha. A versatile all-rounder red that’s very easy to like.

CROWD-PLEASING WHITE Marques De Los Zancos Rioja Blanco £6.25 tesco.com

We all love reds from Rioja but the region also makes dependable whites such as this. Made in the modern, un-oaked style from the viura grape, it’s bright and citrussy with a lip-smacking minerality that makes it great to always have to hand in your fridge door. Fantastic value.

A SPECIAL APERITIF Pineau des Charentes, Château d'Orignac £21 thewinesociety.com

An under-the-radar gem, Pineau des Charentes is unfermented grape juice fortified with cognac and aged in oak for five years. Dried apricots, almonds and orange zest wrapped in honeyed sweetness. In France it’s drunk chilled as an aperitif but it’s also delicious after lunch or dinner with pudding and/or cheese.

HOLIDAY SPIRIT

Kick off celebrations with these clever Christmas cocktails, from dessert martinis to festive punch Recipes HANNAH GUINNESS Photographs ANT DUNCAN

APEROL SPRITZ PUNCH We’ve used Aperol here but you could swap with another Italian aperitif like Campari or Select Aperitivo for a more bittersweet flavour.

750ml prosecco 350ml Aperol 250ml cranberry juice 200ml ginger ale or sparkling water TO GARNISH pomegranate seeds rosemary sprigs orange wheels star anise cinnamon sticks Combine all of the ingredients except the garnishes in a shallow, circular punch bowl with ice. Gently stir and dot the garnishes across the surface of the punch before serving.

SHOOT DIRECTOR: GILLIAN MCNEILL. STYLIST: TAMSIN WESTON. FOOD STYLIST: AMY KINNEAR

SERVES 6-8 | PREP 5 MINS | EASY

PALOMA CHAMPAGNE COCKTAIL

SERVES 1 | PREP 5 MINS | EASY 25ml blanco tequila 50ml pink grapefruit juice 12.5ml lime juice champagne or dry sparkling wine, to top up grapefruit peel twist, to garnish

Put the tequila, grapefruit juice and lime juice in a cocktail shaker with ice, and shake well, then strain into a champagne flute and top up with champagne. Garnish with a grapefruit twist.

WHITE CHRISTMAS

COLADA

The coconut cream might separate a little in the glass but just give it a quick stir if it does. If you don’t like rum then swapping for blanco tequila turns this into an equally delicious coconut margarita.

SERVES 1 | PREP 5 MINS | EASY icing sugar 1 lime, cut into wedges and juiced to make 20ml 60ml white rum or coconut rum 60ml coconut cream 20ml sugar syrup sprig of redcurrants or whole cranberries, to garnish 2 sprigs of rosemary or mint, to garnish

Spread a little icing sugar on a saucer. Rub a lime wedge around the rim of a short chunky tumbler and dip the rim in the sugar. Put all of the ingredients, except the garnishes, in a blender with a small handful of ice and blitz until smooth. Pour into the glass, with more ice, if you like, and garnish with the berries and herbs.

TIRAMISU MARTINI

Feeling too stuffed for dessert after a big dinner? Enter the pudding cocktail: sweet, creamy and boozy, it’s the perfect end to a meal. Here we’ve used the flavours of a classic Italian dessert to make a decadent treat.

SERVES 1 | PREP 5 MINS | EASY 50g mascarpone or double cream 30ml dark rum 50ml espresso, cooled 50ml coffee liqueur (or a use a mixture of 25ml crème de cacao and 25ml coffee liqueur if you want a more chocolaty flavour) dash of vanilla extract dark chocolate, to garnish savoiardi biscuit, to garnish

Put all of the ingredients, except the garnishes, in a cocktail shaker with ice and shake really well. Strain into a chilled martini or coupe glass and grate over some dark chocolate. Garnish with a savoiardi biscuit.

ψ 1RYHPEHU NEC, BIRMINGHAM

Countdown to the Join us for the ultimate foodie day out next month The festive season is just around the corner and there’s no better way to prepare than with a trip to the Good Food Show Winter! Join for the perfect way to kick off the Christmas celebrations, filled with delicious tastings, festive shopping and all the inspiration you need to whip up showstopping dishes all winter. lus, if you are looking to add some luxury to your day, treat yourself and a loved one to the VIP experience, giving you access to an exclusive lounge, front-block Big Kitchen seats and more festive perks!

%∅ N WLFNHWV QRZ OLIVE readers save 15%* on admission when you use code OLIVE15. WITH THANKS TO OUR SPONSORS:

Headline sponsor

Big Kitchen sponsor

Sponsor

Product supplier

Good Food Wine Club

LTGF stage sponsor

*15% off valid on adult/standard entry tickets offer ends 23:59pm 16 November 2025. All offers exclude Saturday, VIP tickets, added extras, not valid with any other offer. £3.95 transaction fee per e-ticket per order, not all celebrities appear on all days and the line-up in subject to change. Details correct at time of print.

Sponsor

READER OFFER

Taste your way around beautiful Puglia Discover the delicious dishes of one of Italy’s renowned culinary regions, with trips to vineyards, olive farms and bakeries DEPARTURES 6 & 10 MAY, 16 & 20 SEPTEMBER, 7 & 11 OCTOBER 2026 Italy is known and loved worldwide for the quality of its food and wine. Puglia, a true gem in south-east Italy, stands out even in a country with such a strong culinary reputation. This exciting six-day tour will take you to some of the best spots to eat, drink and enjoy a range of memorable culinary experiences. You will also visit the UNESCO World Heritage Site of Sassi di Matera, and Alberobello, where you’ll see the iconic trulli – houses made of limestone boulders with pyramid roofs. YOUR ITINERARY:

From

£1,249 per person*

Day 1 Matera Day 2 Sassi di Matera Day 3 Alberobello and Altamura Day 4 Locorotondo Day 5 Bari Day 6 Departure WHAT’S INCLUDED • • • • • • • • • • • • •

An Italian cookery masterclass and dinner A bakery tour and bread tasting in Altamura Vineyard tour and wine tasting in Locorotondo Olive oil tasting and olive farm visit near Ostuni A bike tour of Bari, with a pasta-making class The services of a bilingual guide throughout your trip Two nights in an atmospheric cave hotel in Matera One night in a traditional trullo hotel in Alberobello Two nights’ accommodation in Bari A bottle of local wine exclusively for olive readers Breakfast each day All transfers within Italy Option to include flights**

To book call 03308 284 897 and quote ‘olive magazine’ or, for more information, visit olive.tripsmiths.com/dolcevita TERMS AND CONDITIONS *From price is per person, based on two sharing, subject to availability. Price and itinerary correct at time of print but may be subject to change. Single supplement £370. Deposit 20%. **Flights available for additional cost. Local charges such as tourist tax may apply. Travel insurance is not included and should be taken out at time of booking. Images used may not reflect your actual tour experience. Tour is operated by and subject to the booking conditions of TS Travel Ltd (ATOL bonded).

STERLING, MANCHESTER

S R A B N O I T A R ELEB

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PHOTOGRAPHS: MATT TAYLOR GROSS, JOHN SHYLOSKI, SEAN WARE, @PASCO.PHOTOGRAPHY, JESS HAND

AN Words H

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Bar industry veterans Daniel and Joe Schofield own three bars in Manchester: the award-winning Schofield’s Bar, wine bar Atomeca and Sterling. The latter, located underneath the Stock Exchange Hotel in the old bank vault of the historic Manchester Stock Exchange, is just the ticket for larger groups (up to 12 people). Inside the vibe is low-key opulence, with forest green leather banquettes and acres of polished dark wood. It’s a plush setting for a short but sweet cocktail menu that features the likes of hedgerow gimlets, seasoned martinis and rhubarb whisky sours. Add in luxe bar snacks including oysters, jamon croquettes and crab tostadas, plus live music Friday and Saturday evenings, and it’s the perfect bar for a refined festive celebration. sterlingbarmcr.com

What to order Settle down with a sultry Burnt Old Fashioned featuring Maker’s Mark bourbon, lapsang souchong, miso, maple syrup and bitters. SUPERBUENO, MANHATTAN, NYC This lively corner bar in downtown Manhattan is a great spot to kick off the night with rotating slushies of the season like the Adobada Bam Bam’s smoky mezcal hit laced with spiced chilli liqueur and grilled pineapple. There’s a fun vibe – friendly Mexican-American hospitality, Latin tunes and the bar’s funky take on a boilermaker (a shot of raicilla agave chased with birria broth, Monopolio lager, lime and hot sauce) ensure it stays lively until the wee hours. superbuenonyc.com

What to order Creative cocktails include the Roasted Corn Sour featuring corninfused whisky and syrup, and a sprinkle of husk powder. Other Mexican twists include a martini made bright and fresh thanks to green mango distillate and mole fat-washed mezcal that adds earthy depth to a negroni. 79

DOÑA, STOKE NEWINGTON, LONDON There’s something soothing and seductive about descending into Doña, with its basement setting and sumptuous, lavishly trimmed décor of wall-to-wall rich reds and pinks scattered with prickly cacti, velvet seating and a fabulous pinkfringed bar. Female-owned – it was founded by friends Thea Cumming and Lucia Massey – it functions as both mezcal bar and community arts hub. There’s music and performance most nights, with an emphasis on female and queer artists, and a lively cultural programme. Thea has her own mezcal brand, Dangerous Don, so it’s no surprise Doña is a treasure trove of rare and small-batch mezcals. If you’re new to this spirit then we recommend starting with the short but hard-working cocktail list. Doña also makes a cracking house margarita – ask for the spicy version. bardonalondon.com

What to order Try the mezcal negroni, Rebecca, or the mezcal espresso martini. 80

READER OFFER

Celebrate the festive season with Christmas lunch on the British Pullman Embark on a magical festive journey aboard the British Pullman from London Victoria with a seasonal five-course menu with wine

From

£485

per person*

DEPARTS 23 NOVEMBER, 7 DECEMBER OR 20 DECEMBER 2025 Step back in time to the glamorous 1920s, the era of luxury train travel, for an unforgettable Christmas lunch on the British Pullman, A Belmond Train. This exquisitely restored train has a rich history, having carried royals, movie stars and politicians in its beautiful wood-panelled carriages. During the Christmas season, the vintage carriages are transformed into a winter wonderland on wheels, capturing the wonderful spirit of the festive season. You’ll be welcomed on board with a champagne reception, setting the mood for an afternoon of luxury. Take your seat at a table laid with sparkling glassware, antique cutlery and crisp white linen decorated with bespoke Christmas decorations.

Dining on board the British Pullman rivals the finest restaurants in London and the five-course menu will highlight the culinary delights of the towns and cities along the train’s routes and is paired with wine chosen by the train’s sommelier. Sit back, enjoy a glass of chilled champagne as the scenic countryside rolls past. Coffee, tea and petits-fours will be served before you bid your farewell, a fitting end to a celebratory journey and a wonderful way to begin the festive season in style.

To book call 03301 623 103 and quote ‘OLIVE BELMOND’ or, for more information, visit olive.tripsmiths.com/belmondxmaslunch TERMS AND CONDITIONS *From price is per person, based on two people sharing a two-seat table, subject to availability. Price and itinerary correct at time of print but may be subject to change. Single supplement not available. Deposit 30%. Please note no jeans or trainers are permitted. Train is not wheelchair accessible. Images used may not reflect your actual tour experience. Tour is operated by and subject to the booking conditions of Belmond and TS Travel Ltd.

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Present ideas to delight your foodie friends and family

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gifts

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1 Twelve Triangles croissant biscotti (£5.95, twelve-triangles.myshopify.com) The cult no-waste Scottish bakery takes slices of its croissants, dips them in cream, sugar and salt, then slowly caramelises them in the oven – totally addictive. 2 Fiasconaro x Dolce & Gabbana panettone (£57.99, thepanettonestore.co.uk) This panettone from the legendary Sicilian maker comes in a beautifully designed tin that you’ll want to keep. 3 Karasuba-Iro ramen bowl set (£45, souschef.co.uk) A pair of classic glazed ramen bowls, handcrafted in Japan’s ceramic region, Mino. The set also includes bamboo ladles and a set of recipes. 4 Hundred House hot chocolate (£10.50, hundredhousecoffee.com) A hot chocolate made with single-origin cocoa from Ecuador for a deep, rich flavour. 5 TWG World Voyage New Year’s tea set (£119, twgtea.com) A selection of six mini tins filled with single-estate, fine harvest and exclusive tea blends from the luxury artisanal tea company. 6 Roasting Party Blends gift box (£25, roastingparty.com) A selection of crowd-pleasing coffees from a small-batch UK roaster, with flavour profiles ranging from fruity to chocolatey. 7 Nobleza del Sur organic Picual extra-virgin olive oil (£24.99, souschef.co.uk) Awarded multiple gold medals and rated best in class, this superior Spanish organic oil has fruity, herbaceous notes and comes in a pretty presentation bottle. 8 Primavera Estate Ciliegia scented candle (£40, earlofeast.com) Featuring one of this years’ hottest food trends, cherry, this candle will bring a little fruity freshness into your kitchen.

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1 Zacal Manso Sahuayo (£69.50/700ml, zacalmezcal.com) A great, accessible choice for those who prefer a less smoky mezcal, smooth with limey citrus notes and a touch of nuttiness. 2 Matilda Goad lacquered ice bucket (£320, matildagoad.com) Boost your home bar game with this stunning ice bucket – it’ll save you running to and from the freezer for more ice at parties. 3 Spicy margarita tumblers set (£24.50, Oliver Bonas) The perfect present for marg devotees – just add tequila, triple sec, lime and chilli salt, of course. 4 Still Wild negroni (£28/500ml, stillwilddrinks.com) Fancy a Welsh negroni? Pembrokeshire micro distillery Still Wild has used its own bitter aperitif, Rhudd, plus its Coastal gin and sweet vermouth to make this gift-worthy cocktail, which has lovely perfumed notes. Sophie Lou Jacobsen borosilicate glass fritter cocktail mixer (£140, Selfridges) A sleek piece of cocktail kit that’s a must-have if you’re a fan of stirred drinks like a manhattan. Laetitia Rouget Amour glass carafe (£340, Selfridges) This beautiful carafe will elevate any table – use for water or try batching up cocktails to serve at parties. Ramsbury hot honey vodka (£33/700ml, ramsbury.com) Spicy drinks are all the rage and this characterful Wiltshire vodka uses red chilli and homegrown honey for a rich silky spirit with subtle sweetness, hints of vanilla and gentle, tongue-tingling heat. Use in a vodka-based picante. The Botanist Distiller’s Strength (£39.25/700ml, The Whisky Exchange) This Islay gin is brimming with intense aromatic citrus, juniper and spice notes. Coming in at a hefty 50% ABV, it’s got a full-bodied character that makes it perfect for spirit-forward cocktails like a martini.

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1 Wonderbag (£54.99, wonderbag.co.uk) A revolutionary non-electric heat-retention slow cooker. Once food is brought to a boil, the pan goes in the Wonderbag to continue cooking for up to eight hours with no electricity or battery needed. All sales help fund the company’s work providing community Wonderbags or as part of humanitarian aid in conflict zones.

2 Microplane Professional Series rotary grater (£39.95, John Lewis) This clever gadget makes short work of hard cheeses, chocolate or nuts like almonds, walnuts and hazelnuts. Simply insert into the hopper, squeeze the handle and turn the crank for effortless results. 3 Teakhaus herringbone cutting board (£47, souschef.co.uk) Made from sustainable teak wood, this edge grain board features a striking herringbone pattern. Teak’s naturally high oil content and medium softness makes it a better choice for chopping boards. 4 Fragrant Knives Chinese chef’s knife (£88, fragrantknives.com) A modernised version of a classic, this knife is designed in Hong Kong and crafted in Yangjiang using high-carbon stainless steel for sharpness and durability, and finished with a hand-carved Chinese rosewood handle and shaped to feel intuitive in the hands of any cook. Pophams baker’s gift set (£58, pophamshome.com) Make and store your bread in style with a walnut dough scraper made in the UK using sustainable British wood and a beeswax bread bag to keep loaves fresh, from south London’s Peckham Cloth. Niwaki Mainichi kitchen scissors (£39, niwaki.com) Part scissors, part bottle and tin opener, and part nutcracker – we love the eye-catching bright yellow colour on these functional and stylish Japanese scissors.

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1 Bee Free triple milled plant-based soap (£6.50, arthouseunlimited.org) Triple milling this paraben-free soap promises a more luxurious lather with a subtle cedar, amber and vetiver scent. The box showcases artwork from adults living with complex neurodiverse and physical support needs. 2 Large ice bucket (£245, henryhollandstudio.com) Comfortably holding three bottles of wine, this ice bucket is handmade to order using earthenware clay, meaning no two pieces are the same. 3 ’Head in the Rocks’ art print (£40/A3, graemekennedy.co.uk) Scotland-based linescaper Graeme Kennedy creates beautiful giclée prints inspired by maps and coastlines. 4 Juicer (£105, feldspar.studio) With a hand-painted handle and elongated spout for easy pouring, this fine bone china juicer is perfect for making a restorative hot toddy, lemonade or a drizzle for a traybake. Available in cobalt, red, forest green or 24 carat gold. Personalised handwritten recipe jug, plate and mini milk jug (£18-70, alicefunge.co.uk) This beautiful range of wheel-thrown functional kitchenware is decorated with handwritten recipes and coloured slips that imitate the marks the ingredients make on each object. You can send your own recipes for a personal touch or opt for the maker’s grandmother’s. Poterie Barbotine marbled pitcher (£76, toa.st) Handmade in southern France using locally sourced clay, this pitcher is inspired by classic Provençal ceramics. It makes a beautiful addition to a feasting table. Le Soleil wine glasses (£120, glassette.com) Invite a little of the Med sunshine into a loved one’s home with these glowing sun-adorned glasses made in collaboration with Spain’s Serge Castella Interiors.

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1 Daylesford 12 Days of Christmas Hamper (£130, daylesford.com) A selection of 12 festive treats to enjoy in the run-up to the big day including sweet and savoury snacks, a log fire candle, Christmas cocktail and the bestselling rosé frizzante sparkling wine. 2 Brindisa Indulgence Hamper (£165, brindisa.com) Jam-packed with a wealth of luxury Spanish food gifts, from La Solana truffled cheese to Amatller white chocolate coated marcona almonds. 3 Ginger Pig Butcher’s Champagne Breakfast Box (£78, thegingerpig.co.uk) Create a festive breakfast of champions with thick-cut streaky and back bacon, sausages and black pudding, homemade rhubarb and blood orange jams, and tomato sauce, all served with a chilled glass of champagne. Petersham Nurseries Gardening Hamper (£95, petershamnurseries.giftpro.co.uk) A great gift for budding kitchen gardeners that includes a hand trowel and fork, herb and heirloom veg seed collections, and a smart pair of Niwaki gloves. Poon’s Heritage Hamper (£70, poons-pantry.com) A striking red box with signature Poon’s artwork, this brings together Bill Poon’s wind-dried meats made from a traditional family recipe with daughter Amy Poon’s signature chilli oil and WO sauce. Paxton & Whitfield ’The Twelve Days of Christmas’ Hamper (£85, paxtonandwhitfield.co.uk) A celebration of artisan cheese and luxurious accompaniments. It includes rich Cropwell Bishop stilton, creamy Aldwych and bakeable Celtic Soft, plus sea salt fudge, Taylors LBV port, spicy chutneys and crispbreads. Top Cuvée’s The Best Christmas Hamper on Earth (£85, shopcuvee.com) A festive essential – packed with everything from Top Cuvée’s delicious house gamay and fizz, to bottled cocktails and artisan crisps and snacks.

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1 Helloskin charcoal eye masks (£7.95, thehelloskinco.com) Give your eyes a glow-up with these detoxifying charcoal eye masks. Enriched with hyaluronic acid, they leave skin around the eye plump and hydrated. 2 Golden Harvest apple cider vinegar (£29.95, aeons.co.uk) This raw vinegar has been slow-fermented, supporting your gut health. Yes, it costs a little more but it’s worth it for the superior taste. 3 Everyday Wonder cards (£15, shop.theschooloflife.com) See the magic in everyday life with these mindful cards. From trying a new recipe to asking interesting questions, these are sure to revive the spirit and get you thinking outside the box. 4 Aqua Cleanse shampoo and conditioner (£12.99 each, aqua-cleanse.com) Elevate your haircare with totally natural – and completely luxurious – shampoo and conditioner. Made with shea butter and tea tree oil for a spa-like fragrance. 5 Blush queen-size silk pillowcase (£105, slipsilkpillowcase.co.uk) Smooth out hair and skin with this luxurious anti-crease pure silk pillowcase. Available in a range of colours and patterns so you can match it to your aesthetic. Perfumed hand and body lotion (£54, diptyqueparis.com) Rose damask and bergamot combine to make a heavenly moisturiser which leaves skin feeling supple and hydrated. Use after a bubble bath for a real treat.

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South Tyrol

WORDS: ALEX CROSSLEY. PHOTOGRAPH: DIETMAR DENGER/SUEDTIROL

Local chefs Roland Lamprecht and Florian Fink share what makes the cuisine of this AustroItalian alpine region (also known as Alto Adige) unique » READ ON 91

The region’s difficult recent history is now embraced in a fusion of Austrian and Italian cuisines and culture. Historically the South Tyrolean kitchen is German-Austrian, featuring the likes of dumplings, veal schnitzel and kaiserschmarrn, but the Italians have added elegance, plus fish, vegetables, olive oil and salt. The two cultures – along with the Mediterranean and mountain climates – are now very much intertwined, to the extent that all towns have both an Austrian and Italian name.

Törggelen

Celebrated following the grape harvest in late September or early October, and running through the end of November, Törggelen, the region’s ‘fifth season’, is a culinary trademark. It’s a time when Alpine huts and farmhouses throw open their doors for tastings of freshly pressed wine (grape must), alongside roasted chestnuts, large feasts (featuring schlachtplatte meat plates), folk tales and merriment.

Knödel dumplings Speck

While many cured meats are popular in South Tyrol, speck is the most popular (previously smoked venison). This air-dried, cold-smoked ham is lightly spiced and encased in a juniper crust. PGI-protected farmhouse bauernspeck is made only with the highest-quality meat and has a higher ratio of nutty marbled fat that melts on the tongue. Its red and white colour reflects the Tyrolean flag, and it’s a signature ingredient in countless dishes.

There are more than 20 types of regional dough dumplings, from rustic buckwheat to those flecked with spinach and herbs, and even sweet varieties made with apricot or plum. It’s a versatile dish, served as a soup garnish, main or side, that reflects our rich agricultural traditions inherited from generations past.

Venison

We use a lot of game meat, particularly venison, as it is abundant in the forests and includes roe deer and chamois. There’s also hare and wildfowl. The meat is naturally lean and healthy, and can be enjoyed in a variety of ways – braised, raw or roasted – always offering that distinct game flavour.

PHOTOGRAPHS: LUCA GUADAGNINI/LINEEMATICHE, FRIEDER BLICKLE, MANUEL FERRIGATO, DAMIAN PERTOLL/SUEDTIROL, SERTS/E+/GETTY

Austro-Italian culture

Festive sweet treats

Zelten is a traditional sweet bread flecked with dried fruit, nuts and spices. It’s a hybrid of Italy’s panettone and Austria’s stollen. We usually come together as a family to prepare it around 1 December then take it along to gatherings through the festive season. Other popular regional treats are krapfen (chewy doughnuts usually filled with apricot jam), apfelküchlein (apple fritters) and knieküchle (deep-fried dough with a thin middle and thicker edges).

Christmas traditions

South Tyrol is very religious, so Christmas is an important holiday. We mark Christmas Eve with soup and bread, and usually the 25th involves a centrepiece of braised venison or fillet of roast beef served with potatoes, red cabbage and herb dumplings to soak up the jus. Many traditional households celebrate with a bauernbratl (farmer’s roast) of pork belly or ribs in a caraway seed marinade.

Pasta dishes

The contemporary Italian influence is evident in the likes of ravioli filled with spinach and mountain cheese, tagliatelle with venison ragu and mountain herb pesto stirred through spaghetti. The most traditional regional speciality is schlutzkrapfen – ravioli-like pasta pockets, often filled with porcini mushrooms.

Wine

South Tyrolean wines have a great reputation, dating back hundreds of years thanks to wine-making traditions in the monasteries. The Eisack Valley makes the most of warm days and cold nights, which results in excellent fresh white and sparkling varieties. Merano and Bolzano, in the south of the region, benefit instead from warmer climates for elegant reds.

Ladin culture

A unique combination of German and Latin, this small Alpine community is one rooted in folklore and ancient traditions. The Ladin communities live in two valleys in the heart of the Dolomites: Val Gardena and Alta Badia. Signature dishes include ravioli-like cajinci, panicia barley soup and sweet grappa-infused furtaies (‘funnel cakes’), traditionally served to celebrate wedding engagements.

At Forestis everything is designed to bring the dramatic landscapes in – floor-to-ceiling windows allow the sun to dance around pinewood suites, and bathrooms are made from Dolomites stone 95

WHERE TO STAY Forestis, Plose

At 1,800m above sea level, surrounded by panoramic views of the Dolomites, this unique property embraces its original intention as a climate spa for Austrian monarchy. Split between the original 1912 larchwood building and four modern towers, everything is designed to bring the landscape in – floor-to-ceiling windows allow the sun to dance around pinewood suites, bathrooms are made from Dolomites stone and two-level penthouses sit at the tip of each tower. Wellbeing is at the hotel’s heart – there’s Plose spring water sweetened with pine syrup on arrival, plus the spa’s successive indoor-outdoor mineral pools and saunas, daily rituals and a wyda studio (a local Celtic version of yoga). Mountain activities include ski-in, ski-out facilities as well as forest bathing and foraging. In the main restaurant, individual booths are arranged in an amphitheatre-like structure, allowing for prime views while you enjoy Roland Lamprecht’s forest cuisine. This is also where breakfast is served – a buffet featuring pretzels, chocolate caprese, ricotta cake, pistachio cream, Eisack Valley honeycomb and wild berry jams. There’s also speck, mountain cheeses, foraged fruits, a salad bar and DIY juice room with bottled mountain apple juice ready to drink. An evening at new restaurant concept Yera is an experience like no other – follow a torch through the forest into an earthy mountain cave, hand in phones at the door and let Roland and his team guide you through an immersive spectacle of fire, ferments and ancient Celtic traditions. A nightcap at the bar might be a fresh fig old fashioned, apricot-enriched Plosestar martini or negronis infused with Plose cranberries for added fruitiness. forestis.it

Fink, Brixen

Nestled in the arcades of one of Brixen’s oldest monastery townhouses, this boutique hotel has been passed down through four generations. Husband-and-wife owners Petra and Florian Fink have a deep respect for the 1450s building, creating an intentionally minimalist feel to allow original features to shine in the nine suites – thick stone walls left bare, restored ceiling frescoes decorating cosy window seats and the terrazzo flooring flecked with South Tyrolean stone. A compact vaulted spa awaits behind an ancient wooden door, its central stone plunge pool ideal for cooling down after sessions in the sauna, steam room and Roman bath outhouse. Choose to dine in the chic vaulted restaurant or outside beneath the arcade’s graceful curves. Florian curates produce from 50 local farmers – most specialising in a single ingredient – for his fresh, simple, zero-waste monastery kitchen style. The main menu is vegetarian and includes clever alternatives, such as root veg tartare, tagliolini with red cabbage cream and black truffle, and organic grain ravioli filled with chanterelles and mountain cheese. Meat and fish options are succinct and include local game and freshwater fish, from lake trout fillet to venison stew with beetroot dumplings, and veal schnitzel with lingonberry sauce. Sweet plum dumplings come with black beer ice cream, while three South Tyrolean apple varieties are showcased in a tartlet with ricotta and caramel sauce. An elegant breakfast kicks off with a soothing herb broth followed by fresh juices and fruit salads, crudités to dunk into herb ricotta and compotes to spread over warm croissants and breads, plus made-toorder spelt pancakes and crisp buckwheat waffles. fink1896.it

WHERE TO EAT AND DRINK Finsterwirt and Vitis, Brixen

Though housed in one of the oldest buildings in town, enveloped in wood panelling and stained glass, the tucked-away Finsterwirt restaurant serves creative contemporary plates, such as veal with salsa verde, Eisack Valley wine soup and duck leg with potato rösti and orange jus. Adjoining wine bar Vitis is home to 500 wines, many of which are local and best sipped by the stone fountain in the leafy courtyard. adlerbrixen.com

Toma Spirit & Winebar, Bolzano

Local duo Tobias and Marian’s compact but well-stocked wine bar is a great spot to soak up Bolzano’s bustling vibe while tasting some of the region’s finest wines by the glass, from Appiano’s sparkling elegant pinot bianco, to cabernet franc grown on the slopes above Lake Caldaro. instagram.com/toma.bozen

Wirtshaus Vögele, Bolzano

This traditional inn was an ancient meeting spot for poets, philosophers and intellectuals, and has wood-panelled walls that provide cosy surrounds for South Tyrolean classics such as spinach ravioli with bacon butter, wiener schnitzel, apple strudel and kaiserschmarrn. voegele.it

Apollonia, Sirmiano

Perched in the hills up a winding road above Bolzano, this Alpine guesthouse serves cuisine from Alto Adige and dramatic views of the Dolomites. Most ingredients are locally foraged or grown on site to create spicy beef goulash with speck dumplings, Passeier Valley char fillet with herby sweet potato cream and affogato doused in homemade nut liqueur. apollonia.it

Decantei, Brixen

Set in a cloistered courtyard, this is an atmospheric spot to try hearty South Tyrolean dishes – a colourful trio of knödel dumplings, pumpkin-topped ravioli and deep-fried puffed potato dough blattln with sauerkraut – alongside a wide selection of craft beers. decantei.it

Roland Lamprecht is executive chef of Forestis, and grew up with the South Tyrolean forest as his playground, before working in some of the region’s finest Michelin-starred restaurants. Florian Fink, chef-owner of Fink, learned local monastery practices from his family, which he now uses in his monastery kitchen.

Opposite, from left: Fink’s restaurant and a suite. Above, from top: Toma Spirit & Winebar, Apollonia

Settle in for a stylish seasonal escape where next-level UK hospitality awaits – from a chic Georgian estate to a lavish manor house and an elegant restaurant with rooms 98

MIDDLETON LODGE, NORTH YORKSHIRE In a nutshell Michelin-starred tasting menus and spa experiences in a Georgian estate tucked away in 200 acres of peaceful countryside. What’s the vibe? The collection of honey-hued farmhouse buildings and stables have been lovingly restored into elegant reception rooms offering rustic touches including exposed beams, flagstone flooring and majestic fireplaces. The Tom Stuart-Smith designed walled garden is both colourful and serene, adjacent to the working kitchen garden. Food and drink The jewel in the crown of the estate is Forge, a restaurant that earned its first Michelin star earlier this year, thanks to head chef Jake Jones’s nature-led, hyper-seasonal tasting menus. Dishes highlight foraged ingredients and estate-grown produce, with inventive flavour combinations – dry-aged Nidderdale hogget and north coast cod with preserved lemon and English sparkling wine. A standout cheese course of Cashel Blue with pickled walnut, medlar and birch syrup precedes intricate desserts like forced rhubarb tart with custard and toasted milk. Drinks are equally thoughtful, with pairings ranging from a lemon thyme saison by Salt Brewery to a bright ortega from Kent. Coach House offers a more relaxed approach for breakfast, all-day dining and cocktails, while Forest Spa, next to Forge, has its own light and nourishing spa menu, ideal for pre- or post-treatment grazing. Which room to book Rooms are spread across the estate – from the charming Tack Room with woodburning stove, huge free-standing bath and beamed ceilings, to contemporary suites with outdoor copper tubs and views of wildflower meadows. Interiors mix natural textures with understated luxury: Burlington showers, stone walls, linen drapes, oak floors and velvet armchairs.

WORDS: ALEX CROSSLEY, NATASHA GANDOTRA, CHRISTINE HAYES. PHOTOGRAPHS: CAROLE POIROT, CECELINA TORNBERG, REBECCA TAPPIN

Anything else? Forest Spa is a soothing, sensory escape. Guest numbers are cleverly limited so it can feel like you have it almost to yourself as you claim your chic green and white striped towel-draped lounger around the stunning 15-metre outdoor pool with views over the countryside. There’s an outdoor hot tub, thermal cabins and a steam room. Cute treatment huts named for herbs growing nearby offer a range of nature-inspired treatments such as massages and Voya seaweed wraps – the signature In Bloom massage is a favourite, blending deep relaxation techniques with aromatic oils to reflect the estate’s gardens through the seasons. middletonlodge.co.uk

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HAMPTON MANOR, WARWICKSHIRE In a nutshell Peaceful five-star luxury in a restored 19th-century manor, just 15 minutes from Birmingham International. What’s the vibe? Family-run with serious artistic flair, Hampton Manor mixes historic charm with contemporary, quirky design. Think William Morris prints, heritage hues and a gentle soundtrack of birdsong and rustling leaves. Staff strike the perfect balance between warm and hands-off, so it feels like an elegant house party you somehow swung an invite to. Food and drink The estate’s two restaurants are set within the expansive grounds. The 15-course tasting menu at David Taylor’s Michelin-starred Grace & Savour champions sustainable, seasonal ingredients, many plucked from the walled kitchen garden in which are nestled a handful of rooms. Kynd is more laid back and offers a handful of tables in an adjoining glasshouse. Opt for the à la carte or five-course set menu, with standouts like seared scallops, côte de boeuf and a crisp, multi-layered potato fondant. Which room to book Each of the 15 rooms is unique – the Courtyard Suite has a rolltop bath and private garden, while Henrietta Maria boasts a turreted bathroom. In all you can expect fresh coffee to grind, home-baked chocolate cookies, bluetooth speakers to plug in your playlist and 100 Acres botanical toiletries. What’s for breakfast? Cooked to order in the manor’s original kitchen, breakfast heroes a menu of local produce. Think free-range eggs (cooked in every way you could dream up), handmade granola, sourdough with whipped butter, warm cinnamon buns fresh from the bakery and seasonal jam straight from the garden.

PHOTOGRAPHS: FIONA HILL

Anything else? Don’t miss the daily complimentary natural wine tasting. You can also spruce up your skills in the rota of workshops including fermentation lessons, in which you’re expertly guided throughout the gardens before concocting your own cordials and sauerkrauts. hamptonmanor.com

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OSIP, SOMERSET In a nutshell Merlin Labron-Johnson’s elegant farm-to-table restaurant offers chic rooms for a decadent bucolic getaway. What’s the vibe? Housed in a whitewashed coaching inn, Osip is perched roadside in rural Somerset. Pad round the back through the wildflower meadow and duck beneath exposed beams into the reception room where a stone fire is lit in winter to snuggle beside on squishy sofas over Chemex coffee. Food and drink Merlin Labron-Johnson’s open kitchen takes centre stage, offering views of the garden and countryside beyond, with diners positioned to face the action (plus two chef ’s table spots right at the prep station). The tasting menu is a succession of Somerset produce, most grown on Osip’s farm up the lane, cleverly worked into the likes of pig’s head croquettes in a shiso lettuce cup. Dishes are complex and intricate – for instance grilled peking duck, candied cherries and grilled beetroot with duck meat sausage and liver sauce alongside beetroot mole-filled tacos topped with duck heart shavings for extra umami. The cheese course is next-level – a square of cider brandy-soaked malt loaf topped with Bath soft cheese. To finish, burnt honey tartlets with crème fraîche ice cream, soft meringue pollen and mead. Which room to book? The four rooms, hidden up a winding staircase, offer elegant luxuries while connecting guests to nature – super king-size beds with striking wood headboards, jute rugs and walk-in stone showers with Maison Osip toiletries. A selection of treats awaits in each – homemade canelés, Osip cider, Somerset apple juice and loose-leaf teas to sip in Wiltshire-thrown porcelain mugs. Brue has a mezzanine set-up, with standalone bath and spacious seating area downstairs plus ensuite bathroom and bedroom carved into the eaves up top, while Avon switches it round with the bathtub up on the mezzanine. Pitt and Somer are smaller yet equally charming. What’s for breakfast? Superb hospitality continues through to breakfast, with an individually laid out array of toasted honey granola, jams and compotes, and squidgy little pear and cinnamon buns. There’s also a central table groaning with wild hay smoked trout, Wiltshire ham and cider mustard, treacly bread, Westcombe cheese and fresh fruit grown on the farm, plus coffees made to order. osiprestaurant.com

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PHOTOGRAPHS: DAVE WATTS

OUTDOOR THERMAL BATHING AND MICHELIN STAR DINING IN BUDAPEST’S WINTER GLOW, HUNGARY

Immerse yourself in these enchanting and enriching seasonal escapes

inter has a way of slowing life down in the gentlest of ways, setting in like a quiet spell or a morning’s frost. Days feel softer and nights longer, the darkness illuminated by the warm glow of lights. Winter gives permission to linger, to be still and to savour simple comforts, and this ethos transfers from our minds onto our plates. It’s the season for indulgence and embracing the outdoors, whatever the weather. With that in mind, explore our magical seasonal experiences that get you outside enjoying the best of food and nature, with a little adventure thrown in!

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Few cities feel as magical in winter as Budapest, with its grand boulevards dusted in snow and puffs of steam rising from its historic outdoor thermal baths. Spend the afternoon soaking in the warm, mineral-rich waters of the Széchenyi baths or the Ottoman-era Rudas baths, a restorative ritual cherished by locals for centuries. After dark, step into the golden-lit dining room of Stand, one of Hungary’s Michelin-starred restaurants, where chefs Szabina Szulló and Tamás Széll reimagine Hungarian classics like venison with smoked beetroot or gulyás (goulash) – paired with exceptional Tokaji wines. The wonderfully rich gulyás soup and the flavoursome venison are hits, as is the ever-present somlói, a Hungarian trifle cake. It’s an indulgent experience where wellness and gastronomy meet in the most atmospheric way. standrestaurant.hu

WORDS: JUSTINE GOSLING. PHOTOGRAPHS: ALIAKSANDR MAZURKEVICH/ALAMY STOCK PHOTO, SIM CANETTY-CLARK

Magical winter travel experiences

FIRESIDE WHISKY AND COMMUNAL DINNERS AT GLENMORANGIE HOUSE, SCOTLAND Glenmorangie House offers a magical Highland escape where whisky, design and hospitality converge. Supper unfolds in true dinner party style. It begins with guests from all over the world gathering to enjoy canapés and drams around the fire. Sitting around a communal long table in the elegant dining room, a four-course menu is served of the Highlands’ finest seasonal produce. Each dish is paired with Glenmorangie’s whiskies and details of each other’s lives and the day’s adventures are shared. Beyond the table, days might be spent foraging with the chefs, learning how to make delicious whisky cocktails or simply strolling along the beach. Evenings end fireside with more drams and conversation. It’s intimate, immersive and deeply rooted in Highland culture and craft. glenmorangie.com

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ICE SCULPTURES AND HOKKAIDO CULTURE IN SAPPORO, JAPAN The Sapporo Yuki-matsuri, or snow festival, is one of the best reasons to visit Hokkaido in Japan in winter. People flock in their thousands from across the world to see huge ice and snow sculptures which fill the squares of Odori Park in the centre of the city. Hokkaido is not only a magical winter wonderland but also an excellent place to explore local delicacies rooted in the region’s heritage. As home to Japan’s indigenous Ainu people, Hokkaido offers the chance to experience the region’s wintry magic through the Ainu’s deep-rooted culture. Head to Umizora No Haru, a unique izakaya in Sapporo that brings the flavours of authentic Ainu cuisine to life. Here diners can enjoy a curated menu inspired by traditional Ainu ingredients and cooking methods, featuring dishes such as ohaw (a hearty venison or fish soup), citatap (handchopped raw fish) and venison grilled to perfection. The restaurant’s intimate atmosphere is enhanced by interior decoration that reflects Ainu culture, including a private dining room designed to resemble a traditional Ainu chise, or house. Umizora No Haru offers not just a meal but an immersive cultural experience, connecting guests with the rich culinary heritage of Hokkaido’s indigenous people in the heart of the city. sapporo.travel

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PHOTOGRAPHS: GLOW IMAGES, NATALIE FOBES/THE IMAGE BANK, SERGIE FORMOSO/MOMENT/GETTY, SVERRE HJØRNEVIK, SILJE-MARIE SVEINANG – VISIT NORWAY, ROGER JOHANSEN – @NORDNORGE.COM, FREDRIK AHLSEN/MAVERIX MEDIA

SNOWMOBILE KING CRAB SAFARI, NORWAY Nowhere loves winter as much as Norway, where the season transforms the Arctic landscape into a playground of ice and snow. High above the Arctic Circle, at ice hotel Snowhotel Kirkenes, embark on a once in a lifetime adventure: driving your own snowmobile across vast stretches of frozen fjords and shimmering white plains. If you’re lucky the sky may even ignite with the ethereal glow of the northern lights, dancing in waves of green and purple above your head. Out on the ice you’ll have the chance to haul up giant king crab traps 30-60 metres below through holes cut in the ice. These ginormous crabs, an invasive species in Norwegian waters, can measure up to 1.5 metres and are fascinating to behold. Returning to the lavvo, a traditional Sámi-style communal tent, your catch will be steamed over the fire and served simply with bread, butter, lemon and mayonnaise – it’s a feast to remember. snowhotelkirkenes.com

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PHOTOGRAPHS: GEORGE CLERK/E+/GETTY, JEFF GILBERT/ALAMY STOCK PHOTO, STEPHEN LISTER

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Delicious city getaways Discover four of our favourite festive UK cities where you can gift shop, chill and eat magical food (and the cool neighbourhoods you should be exploring) Words TONY NAYLOR

Clockwise from top left: fresh pasta at Yard in Norwich; modern Scottish cookery at Argile in Edinburgh; a street in Edinburgh’s Stockbridge neighbourhood; Magdalen Street in Oxford; Beckford Canteen in Bath

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Bat SHOP TILL YOU DROP, REVIVE IN STYLE Milsom Street and around, Bath A Unesco World Heritage site, Bath is a festive stunner. Behind its Georgian facades, moreover, you will find incredible shopping that should cover all gift buying needs. Names like Kiehl’s, Russell & Bromley, Aesop and Lakeland cluster in and around Milsom Street, alongside notable Bath indies, such as shoemaker Chanii B or Gabucci Menswear. Foodie stops include cheesemonger Paxton & Whitfield, chocolatier Neuhaus, Green Street butcher and, for wine and spirits, Amathus. In the new Shires Yard (previously Milsom Place), you will find Coret coffee, classes at The Cookery Studio and an outpost of Bristol chef Josh Eggleton’s muchpraised, veg-led restaurant, Root.

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Clockwise from top left: Beckford Canteen interiors and food; inside pasta restaurant Magari; wine bar, shop and dining room Corkage

Corkage is a handsome bottle shop, bar and dining room offering up to 60 wines by the glass to accompany seasonal sharing plates

Elsewhere in Bath, other tasty options include: CORKAGE Handsome bottle shop, bar and dining room offering up to 60 wines by the glass to accompany seasonal sharing plates of, say, beef shin croquettes with capers and mustard, or salt-baked celeriac, burnt apple, black winter truffle, vanilla, pecorino and mint. corkagebath.com MAGARI Impressive fresh pasta kitchen in Shires Yard. High-quality Italian and British ingredients (Amalfi lemons, Mutti tomatoes, Cacklebean eggs, Sussex Charmer cheese) underpin competitively priced dishes of sausage ragu, pesto, carbonara and such. magaripasta.co.uk CHEZ DOMINIQUE A short walk from Milsom Street. Modern French and European cooking that delivers in mains of, for example, roast cod, butter beans, chorizo and tapenade, or onglet, wild garlic butter and pommes frites. chezdominique.co.uk BECKFORD CANTEEN Modern British restaurant which, since 2022, has taken Bath by storm in well executed dishes such as onion squash soup with hazelnut and sage; venison, celeriac and blackberries; and plaice in café de Paris butter. beckfordcanteen.com

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PHOTOGRAPHS: ED SCHOFIELD

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PHOTOGRAPHS: SIMEON JANKOWSKI, NATHAN NEEVE, PATRICIA NIVEN, PAUL GREGORY

Clockwise from top left: food at French bistro L’Hexagone in Norwich; Taste Tibet in Oxford; a rabbit dish at The Magdalen Arms; Norwich’s Brix and Bones

HISTORICAL GEM, HIP DINING

HOT HANG-OUTS FOR DELICIOUS DATES WITH MATES

Norwich Lanes, Norwich Remote enough to feel like a genuine getaway, Norwich is a city of fantastic food, fab indie shopping and endless historic layers. It also looks – check the Insta-perfect cobbled Elm Hill – particularly picturesque in winter. These features come together in Norwich Lanes, a colourful, walkable neighbourhood of streets and alleys, many home to Georgian and medieval buildings, that sits between the River Wensum and the Guildhall. Stylishly festooned at Christmas, Jarrolds independent department store is legendary. Start your gift shopping there before delving into the Lanes’ hundreds of boutiques, from sustainable slow-fashion store Atwin, Elm homewares or Lisa Angel jewellery, to Bowhill & Elliott, makers of luxurious house slippers since 1874.

East Oxford A historic gem of dreaming spires and ancient streets, Oxford is an evocative festive destination. Nearby attractions, including Blenheim Palace with its Great Court skating rink and seasonal light trail, seal this wonderland deal. But beyond this cute backdrop a different Oxford is doing its thing. East of the city centre, around Cowley Road, hip young Oxford is at play: browsing vinyl at record shop Truck, catching movies at the indie Ultimate Picture Palace and shopping at boutiques such as Scandi lifestyle store Löfgrens, and vintage clothing hub The Retro Room. Pick up foodie treats at Hamblin Bread, coffee roaster Missing Bean, health food store Wild Honey and, every Saturday, East Oxford Farmers’ and Community Market.

The Lanes are also abundant with good food and drink. Refuel at bakery Bread Source, brunch spot JC Pinto or burger joint Bun X. Later, after pre-dinner cocktails at The Drawing Rooms, pick from: BENEDICTS A much-loved modern British restaurant in which chef-patron Richard Bainbridge makes memorable use of regional produce in, as Christmas nears, dishes such as a spicy game pâté en croûte or a festive version of his GBMwinning Nanny Bush’s trifle. restaurantbenedicts.com YARD Fresh pastas, fastidious sauces and on-point cocktails are the draw at this buzzy walk-in only spot. Try the pappardelle with 12-hour beef shin ragu or the sausage and fennel rigatoni. yardnorwich.com L’HEXAGONE Modern French bistro cooking from chef Thomas Aubrit. Expect dishes such as soupe à l’oignon, boeuf bourguignon and a stand-out crème brûlée. hexagonebistrofrancais.com BRIX AND BONES This attractive live-fire restaurant is a hit for next-level steaks (aging sides of beef are displayed in several gorgeous fridges) and chef George Wood’s modish dishes of, say, sesame pork toast with black bean emulsion or aged mutton, fermented celeriac and nasturtium. brixandbones.com

Later, get a taste of the local scene at The Chester Arms (home of a legendary steak platter) or at these varied picks: ARBEQUINA With its long zinc bar and lively vibe, Arbequina riffs winningly on Spanish tapas culture in plates of, for example, onion tortilla, aubergine, whipped feta, molasses and pomegranate, and ibérico de bellota pork tenderloin with mojo verde. Exciting news alert! Arbequina co-owner Rufus previously ran the acclaimed Oli’s Thai with his wife, chef Ladd Thurston, which they recently relaunched on boho Magdalen Road. Go, go, go. arbequina.co.uk TASTE TIBET Spruce, stripped-back neighbourhood hang where Yeshi Jampa’s Tibetan dishes (beef momos, various curries, flatbreads, sides such as fermented mooli) have an enthusiastic following. tastetibet.com THE MAGDALEN ARMS For 16 years this gastropub has won hearts with its homemade focaccia, fresh pastas, classic cheese soufflé and feasting sharing dishes such as a sevenhour cooked lamb shoulder with dauphinoise and pickled cabbage. magdalenarms.co.uk BIGFOOT With a neat line in DJs, margaritas and tacos, Bigfoot’s short menu includes taco toppings like miso oyster mushrooms, jalapeño crema and spring onion, or braised pork, pickled red onion and pineapple. bigfootoxford.com

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Edinburgh Southside, Marchmont and Newington Britain’s most Christmassy city? It is hard to look past Edinburgh which, around its central Princes Street Gardens, offers shopping galore and diversions, from ice skating to a Hogmanay torchlight procession as part of the city’s winter festival. After that excitement, chill in Edinburgh’s foodie neighbourhoods, such as Stockbridge, Leith or the simmering Southside, around Marchmont and Newington. Bordering the green Meadows and Holyrood Park (home of Arthur’s Seat) and close to the Hermitage of Braid and Blackford Hill nature reserve, the Southside boasts restorative walking country on its doorstep and cultural hotspots – notably, Summerhall Arts and music and comedy venue The Queen’s Hall. Ace places to eat include casual faves such as bakery-café Kate’s, Mara’s Picklery, contemporary sandwich shop Alby’s, and

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Pomelo is a modern Asian venue loved for its cosy warmth, handripped noodles and the vibrant creativity of dishes such as scallop carpaccio, gordal olives and chilli crisp

NY-inspired slice joint Sear’s Pizza. Also, these four zingers: ARGILE Ten-seat chef ’s counter, where engaging chef Jack Montgomery and team imaginatively deploy superb Scottish ingredients. Stand-out dishes include a slow-cooked egg (63C for 63 minutes) presented in a 96-hour cooked pressed onion broth, garnished with salted trout roe, togarashi and ibérico fat. argilerestaurant.co.uk POMELO Chef-owner Jun Au’s modern Asian venue is loved for its cosy warmth, hand-ripped noodles and the vibrant creativity of its sharing dishes. Think roast cauliflower, Cantonese curry and spelt risotto, or scallop carpaccio, gordal olives and chilli crisp. pomelocafe.co.uk NÀDAIR Modish Marchmont restaurant where chefs Sarah Baldry and Alan Keery treat foraged and seasonal Scottish produce with distinctive Scandi-adjacent élan: including the likes of beautifully plated cured trout with spruce, smoked crème fra”che, pickled apple and sorrel. restaurantnadair.com CONDITA From individual hand-drawn menus to specialist ingredients cultivated on its owners’ Borders allotment, intimate candlelit Condita is a special experience. Chef Tyler King’s tasting menu takes the Scottish larder on a global tour in detailed dishes awarded a Michelin star in February. condita.co.uk

PHOTOGRAPHS: ANDREW MCCALL, STEPHEN LISTER, AWAYE MEDIA, ALIX MCINTOSH

Edinburg

WINTER WALKS AND WONDERFUL FOOD

Clockwise from top left: the chef's counter at Argile; dessert at Nàdair; Pomelo's chef-owner Jun Au; a Michelin-starred plate at Condita

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Christmas ggatherings 10 London spots for festive get-togethers that bring the world to your table Words GURDEEP LOYAL

1. Ambassadors Clubhouse (Punjabi)

Luxurious Punjabi cuisine is the heart of the offering at Ambassadors Clubhouse, the latest venture from the team behind Michelin-starred Gymkhana. Taking inspiration from the party mansions and palaces of northern India, its feast menus are ideal for groups of six to 10, set in a sultry, darkly opulent setting. Menu highlights for meat-eaters include its famous BBQ butter chicken chops, achari duck chaat with masala mathai and decadent tawa masala crab cheela. For vegetarians there’s a smoky dunghar paneer tikka with kaju masala and creamy malai morel mattar. Finish with the indulgent gur malai toast with saunfiyan apples and burnt ghee ice cream. The attentive staff are on hand to guide you through every dish with expert precision, and there’s an after-hours party bar called Ambassy downstairs too. ambassadorsclubhouse.com

This modern Turkish restaurant from chef Selin Kiazim – formerly of Oklava – has quickly built a reputation as one of the best restaurants in the city. Its feast menus are a journey into the soul of contemporary Turkish cooking, kicking off with a meze of Turkish breads (tirnak pide and lavash), cacik minted yogurt, smoked aubergine pounded with garlic and sundried red pepper salca muhumara. The mangal grill is central to the Leydi menu, used for its flavour-packed shish köfte, chicken shish and karides tiger prawns with pul biber. Other menu highlights include freshly baked lahmacun and an islak burger – a spiced beef köfte bun drenched in garlic tomato sauce. For dessert there are delights like Turkish ice cream with pick and mix toppings, pistachio katmer and künefe. Expect free-flowing raki, wines from Turkey, Lebanon and Greece, and exquisite cocktails with a touch of smoky spice. leydilondon.com

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PHOTOGRAPHS: ZHEZHAKOV

2. Leydi (Turkish)

3. Farang (Thai)

This award-winning modern Thai restaurant in Highbury from chef Sebby Holmes serves up a fantastic six-course feasting menu that’s perfect for a festive gathering. You can opt for dishes like as salted turmeric flossed tiger prawns, peanuts, coconut and sour apple miang bites; ‘gai prik’ beer-battered free-range chicken in a sweet and salty fish sauce glaze with lemon zest, fresh herbs, crispy garlic and chilli; and whole marinated plaice served with three-flavoured sauce, lemongrass, samphire, ginger, roasted rice powder and fresh lime. Finish with homemade pineapple sorbet or coconut panna cotta with palm sugar. A wine pairing and vegetarian sharing menu are also available. faranglondon.co.uk

4. Belly Bistro (Filipino fusion)

This new opening from Omar Shah (of Ramo Ramen and Mamasons fame) fuses French bistro classics with soulful Filipino twists, served alongside a carefully curated wine list. Set in a cosy, sun-drenched location in Kentish Town, the wood fire focused menu is designed for sharing feasts. Start with smoked aubergine and heirloom tomatoes with bagong and lime, and the delicious crispy king prawns with patis fish sauce and calamansi hot honey. The wagyu picanha with bistek sauce and braised shallots is the star of the menu, and there’s an equally exciting woodland mushroom ‘arroz caldo’ with adobo vinegar for vegetarians. Pandan jasmine rice and beef fat fries for the table are a must, but save room for the ube tiramisu with Maker’s Mark bourbon, tres leches and blueberry compote. There’s also an excellent coconut espresso martini. bellylondon.com

5. Kinkally (Georgian)

This contemporary Georgian-inspired restaurant in the heart of Fitzrovia from chef David Chelidze is a minimalist, understatedly cool setting for a festive feast, featuring some of the most innovative cooking in London right now. The menu of smaller and larger plates alongside khinkali dumplings (from which the restaurant’s name comes) is designed for sharing, and inspired by Georgia’s ancient food culture. Kick off with a selection of smaller plates, like the golden beetroot pkhali, kumquat and barbary bun, or the baked aubergine with spiced satsebeli and vanilla matsoni. From the larger plates, the chkmeruli guinea fowl with lemongrass is a must-try – a twist on a traditional Georgian dish that’s rich in garlic and cream. The artfully crafted, stripy khinkali dumplings are also a must, with fillings including wagyu, peppercorn plum sauce and Svanetian salt, or cauliflower kveri, hazelnut and bell pepper sauce. There’s also a chic cocktail bar downstairs called Bar Kinky, which serves exquisite cocktails infused with herbs, spices and unique global spirits. kinkally.co.uk

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6. Lolo (Spanish)

The latest venture by renowned Spanish chef José Pizarro opened its doors on Bermondsey Street earlier this year, capturing the warmth, joy and togetherness that José feels when preparing his favourite dishes at home. The festive set menu includes the best of what it has to offer, starting with pan con tomate verde with extra-virgin olive oil and manchego, and classic devilled eggs with Cantabrian salt-cured anchovy. The seafood course features tuna crudo with pink peppercorns and coriander, and cuttlefish with black squid ink sauce, followed by the mains, which include stuffed lamb saddle with jus, spinach and preserved peach. It’s finished with a delicious olive oil and almond cake with peaches and yogurt. It’s a beautiful, light, chicly designed space, with a vibrant atmosphere and entire menu of different gin and tonics to choose from. josepizarro.com

7. Jikoni (Global fusion)

Chef and food writer Ravinder Bhogal’s culturecrossing creativity at Jikoni is consistently some of the most thrilling food you can eat in London. Its feasting party menus take inspiration from South Asia and the Far East, Middle East, East Africa and the UK, cooked into dishes like prawn toast scotch egg with banana ketchup, crispy kale chaat with date and tamarind chutney, and pressed shoulder of Cornish lamb with ras el hanout, burnt aubergines and pistachios. The crispy aubergine with Sichaun caramel is a true highlight, as is the wow-worthy pandan pavlova with strawberry sorbet and yuzu curd. A beautifully welcoming spot for a fantastic feast. jikonilondon.com

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8. Noreen (Middle Eastern)

This new Middle Eastern restaurant offers a fresh approach to ingredient-led cooking in the heart of Marylebone, drawing inspiration from across the Arabian Peninsula. It’s a beautiful, buzzy space with evocative fabric banquettes and ornate crockery befitting of its Levantine menu, which is designed for sharing. Start with flavour-packed dips such as badenjan aubergine purée with miso-roasted aubergine and walnuts, or whipped feta with chilli, chives and spiced crisps with homemade flatbreads. Bigger sharing dishes include lamb flatbread with slow-cooked lamb shoulder and authentic mahyawa anchovy sauce, sea bass with citrus tahini and samphire, and king prawns in olive oil and roasted garlic with baharat samak. The cocktail menu was created in collaboration with Mr Lyan and features ingredients like black lime, tahini and hibiscus. Try the Arabian coffee and salep martini with vodka, date molasses, salep and spice, or the light, zesty black lime and mango sharbat with white rum, black lime, mango cordial and Campari. noreen-london.com

9. Hotori (Japanese)

Nestled on an unassuming street close to Chancery Lane is Hotori, a new Japanese yakitori restaurant that celebrates beak-to-tail eating, with exquisite precision and delicious attention to detail in a bright, contemporary space. Its uses Fosse Meadows chickens – which are totally free-range and grown naturally in small flocks to at least 81 days – and aim to celebrate every part of the bird. The Hotori set menu is perfect for a festive feast and features six cuts: teba (wing with kombu sea salt), negima (thigh with spring onion and yuzu salt), soriresu (chicken oyster with sansho pepper), bonjiri (parson’s nose with kombu sea salt and truffle dust), obi (inner thigh, tare and truffle salt) and tsukune (chicken meatball with tare-cured egg yolk). For yakitori aficionados there’s also a 17-course, complete beak-to-tail menu, which uses the entire chicken. It also offers excellent tempura, sushi rolls and small plates, like yellowtail carpaccio with yuzu and truffle sauce. The wine list focuses on small-scale, biodynamic producers and there’s an excellent sake menu for pairing. hotori.co.uk

10. Tatar Bunar (Ukrainian)

PHOTOGRAPHS: RAHIL AHMAD, DAVINIA O’SHEA, STEVIE CAMPBELL

Shoreditch’s new Ukrainian restaurant from chef Alex Cooper has quickly become known for serving big, hearty portions in a beautifully rustic setting – it has a long shared table in the middle, making it an atmospheric spot for a gathering with friends. Kick off with onion village bread with lardo and pickled tomatoes before diving into the middle plates, which include minced lamb chebureki, potato latkes with wild mushrooms and cabbage varenyky. There’s also ceremonial tatur borscht, which is designed for sharing, followed by dishes from the grill, like Bessarabia wagyu, lamb chops with yogurt and tomato or chicken with spring onions. Inventive cocktails include a martini with elderberry capers. And save room for the crème brûlée varenyky. Follow on Instagram @tatarbunar.london.

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Cook like a local

CZECH REPUBLIC Celebrate with the bold, warming flavours of this bohemian country

PHOTOGRAPHS: ISTOCK / GETTY IMAGES PLUS, JIŘÍ JIROUŠEK / VISIT CZECHIA

Words and recipes EVIE HARBURY Photographs OLA O SMIT

zech cuisine is bold. Despite being a country not widely known for its gastronomy, boy, does the food speak volumes. It is accidentally seasonal and serendipitously simple. The flavours are similar to those you might be familiar with in German, Austrian and Polish cuisine (by no coincidence since these are the countries that border it). With paprika, pickles, cabbage, mustard and dill featuring heavily, the rich cooked meats, such as beef, duck and pork, are complemented by perfectly prepared carbs and garden-grown vegetables. Other key flavour makers that feature on a typical plate of food are caraway seeds, marjoram (both fresh and dried) and mushrooms (often foraged from the forests). As a Bohemian, I firmly believe the best things in life come wrapped in dough. In Czech cuisine, these take the form of hearty warming dumplings, stuffed with smoked meat and served on sauerkraut, or even turned into a sweet treat and filled with strawberries, apricots or plums. Not all the array of Czech

dumplings are stuffed, though – some are served on the side to soak up the flavourful sauces and accompany meats. Bakes and sweet treats are certainly a highlight of Czech cuisine, often favouring jam, fruit or nutty fillings over chocolate ones – the cakes, biscuits and bakes tend to be simple but purposeful. No fuss and few frills but melt-in-your-mouth delicious. The Linzer cookies featured here are a great example. Like in plenty of places around the world, the food is the language of love but not in a soppy way. In a ‘I’m going to prove I love you by showering you (metaphorically) in copious amounts of food that I spent hours of my life growing, nurturing and preparing’ kind of way. Importantly, the food is best washed down with slivovice, a Czech plum brandy that is drunk as an aperitif, digestif and everything in between. If someone offers you a taste of their homemade slivovice, made from the plums in their orchard, know that you’ve made a friend for life.

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Smoked ham stuffed dumplings Bramborové knedlíky plnené uzeným masem Satisfying to both make and eat, this recipe has such simple ingredients and yet delivers an interesting and massively filling plate of food. In the Czech Republic you can buy a large piece of cooked smoked ham in any supermarket or butcher but, as that is not the case everywhere else, I have suggested using pancetta instead. These dumplings are served sprinkled with what I’ve heard described as České zlato {chess-kair zla-toh}, ‘Czech gold’, a poetic term for golden crispy onions that accurately expresses just how valuable a part of the meal they are: the all-important finishing touch that brings the whole dish together. SERVES 4-6 | PREP 1 HR | COOK 2 HRS | MORE EFFORT 1.2kg medium-large potatoes (such as Maris Pipers), skin on 450g smoked pancetta, diced 2 large eggs 2 tbsp apple cider vinegar 100g semolina, plus extra for dusting 200g semola flour or fine semolina 2 tsp fine salt GOLDEN ONIONS 100g lard or 50g unsalted butter plus 50ml vegetable oil 1 onion, finely diced

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Cover the potatoes with cold water in a large pan. Bring to the boil then cook for 20-25 mins until cooked through and the skins are beginning to peel off. Drain and leave for 15 mins until cool enough to handle. Once cool, peel off the skins using your hands – they should come away very easily. Cook the pancetta in an empty frying pan over a low heat for 12-15 mins, stirring occasionally, until just beginning to turn golden. Tip out into a sieve set over a small pan to catch the fat. To make the golden onions, add the lard to the pan of pancetta fat and melt over a very low heat. Cook the onion, stirring often, for 30-40 mins until golden brown, being careful not to let it burn. The onion will keep cooking after you remove the pan from the heat, so if you think it’s getting too dark, transfer to a cold pan. Keep warm for serving. Coarsely grate the potatoes into a large bowl – the final weight should be about 800g. Stir in the eggs and vinegar to combine. In a separate bowl, stir together the semolina, semola flour and salt, then add this to the potato mixture. Mix together with a wooden spoon. Dust a surface with semolina, then knead the dough for 2-3 mins until all the ingredients are well distributed. Cut into four pieces and roll each one into a sausage about 20cm long and 5cm wide, keeping the surface well dusted with semolina throughout to ensure the dough does not stick. Press down each sausage with your hands until it’s about 5mm thick – it will end up being about 30cm long and 12cm wide. Cut each piece into five roughly equal rectangles.

Place 1 tbsp of pancetta into the centre of one of the rectangles and wrap the dough around it. Shape it into a ball with your hands, dusting with some more semolina if it gets sticky. Repeat with the rest of the dough and pancetta.

PHOTOGRAPHS: SJIŘÍ JIROUŠEK / VISIT CZECHIA, GUIDO COZZI/ATLANTIDE PHOTOTRAVEL / GETTY, ISTOCK / GETTY IMAGES

Fill your largest lidded pan with water and bring to a rolling boil. Gently lower half the dumplings into the water and stir with a wooden spoon to make sure they do not stick to the bottom. Cover with the lid and cook at a rolling boil for 10 mins. Once cooked, remove with a slotted spoon and transfer to a plate. Cover with foil to keep warm – they will keep their heat for 15 mins or so. Repeat with the second batch of dumplings. Serve three to five dumplings per person on a bed of braised sour cabbage. Spoon the cooked onions on top (leaving the fat behind in the pan) to finish. PER SERVING (6) 735 kcals • fat 41G • saturates 14G carbs 64G • sugars 3G • fibre 4G • protein 25G • salt 4.3G

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Marinated cheese Nakládaný hermelín This is one of Bohemia’s most iconic beer snacks, found in nearly every pub in the region. It goes hand in hand with Czech beer culture, where pivní chut’ovky (beer snacks) are an essential part of the drinking experience – arguably just as important as the beer itself. This is often made with hermelín, a soft Czech cheese from Sedlcany, 25 miles south of Prague, that is akin to camembert. It’s usually served with a couple of thick slices of freshly baked rye bread and always with a large ice-cold pilsner. A tangy, spiced, creamy snack that takes to beer like a duck to water. You will need a 500ml container or wide jar. SERVES 4 | PREP 20 MINS PLUS 2 DAYS MARINATING | EASY 250g wheel of hermelín or camembert 125-185ml rapeseed or vegetable oil 1½ tsp sweet smoked paprika ½ small onion, finely sliced ¼ small red pepper, finely sliced 2 garlic cloves, finely sliced ½ red chilli, finely sliced ½ tsp sea salt flakes ¼ tsp ground allspice 1 tsp dijon mustard 2 bay leaves 2 thyme sprigs TO SERVE rye bread or toasted sourdough Slice the cheese in half horizontally. In a bowl, mix 1 tbsp of the oil with the paprika until well combined. Add the onion, pepper, garlic, chilli, salt, allspice and mustard. Season to taste with black pepper (I use about ¼ tsp), then mix well. Spread the mixture over one of the cut halves of the cheese, then top with the other half of the cheese. Put into a snug jar or container and add just enough oil to submerge the cheese. Add the bay leaves and thyme to the oil. Leave to marinate for at least two days in the fridge before removing from the oil and enjoying on rye bread or toast. The cheese will keep in the fridge for a week and gets better day by day. Some people will eat the cheese up to three weeks later but this is not for the faint-hearted! PER SERVING 270 kcals • fat 23G • saturates 10G • carbs 2G sugars 1G • fibre 1G • protein 14G • salt 1.7G

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Linzer cookies Linecké cukroví Two buttery biscuits sandwiched together with a gooey layer of jam: the textures here balance carefully on the line between beautifully crumbly and deliciously melty. As visually appealing as they are tasty, these cookies are an ideal sweet snack. Note that these need to be made the day before you want to eat or serve them, and the dough also needs chilling time. They are perfect to pack into a box to give as a gift or just to keep on hand for your afternoon cup of tea. You can make mini ones as a part of your Christmas biscuit offering, too. MAKES 16 | PREP 45 MINS PLUS CHILLING | COOK 20 MINS | EASY 300g plain flour, plus extra for dusting 80g icing sugar, plus extra for dusting 200g unsalted butter, cold, cubed 2 egg yolks 1 tsp vanilla bean paste 160g seedless redcurrant or raspberry jam Put the flour, sugar, butter and a pinch of fine salt into a food processor, and pulse several times until there are no visible pieces of butter left. Add the yolks and vanilla, and pulse again until the mixture has just come together to form a dough. Remove the dough and use your hands to bring it together into a ball. Wrap it tightly in clingfilm and chill in the fridge for at least 2 hrs or overnight. Remove the dough from the fridge 15 mins before rolling. Heat the oven to 160C/140C fan/gas 3 and line 3-4 baking sheets with baking paper. Dust a surface with flour, then cut the dough in half. Roll one half to a 3mm thickness, dusting with more flour as needed to ensure it does not stick to the surface or rolling pin. Using shaped 8cm cutters, cut out as many biscuits as you can and put them on the lined baking sheets. Bake for 7-9 mins until just cooked through but not yet browned – they should be pale. Set aside to cool on the trays.

PHOTOGRAPHS: JIŘÍ JIROUŠEK / VISIT CZECHIA, IMAGEBROKER/PAVEL REZAC/ALAMY STOCK PHOTO

Roll out the second piece of dough and cut out the same number of the same shapes. This time, use a smaller cutter to cut out a hole in the centre of each one. Put these on the lined baking sheets and bake for 6-8 minutes (they take about a minute less than the solid biscuits). Leave to cool on the trays. Once cool, turn the biscuits without holes upside down and spread each one with jam. Dust the biscuits that do have holes with icing sugar, then sandwich on top of the jamcovered biscuits. Transfer to a sealed container and keep in the fridge overnight before eating to allow the jam flavour to be absorbed. After that first night, the biscuits can be stored at room temperature for up to a week but they will keep for up to a month when stored in the fridge – and I think they taste better chilled. PER SERVING 214 kcals • fat 11G • saturates 7G • carbs 25G sugars 11G • fibre 1G • protein 2G • salt 0G

Recipes extracted from My Bohemian Kitchen by Evie Harbury (£20, Murdoch Books). Photographs: Ola O Smit. Recipes are sent by the publisher and not retested by us.

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GUT RESET R T Your healthy winter

Now’s the perfect time to take a look at your digestive health for an overall wellbeing boost Words EMMA HARTFIELD Recipes JESSICA MARIGLIANO-BARRY Recipe photographs HANNAH TAYLOR-EDDINGTON

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IN PARTNERSHIP WITH

inter is a busy time for most of us. And that means it’s especially important that we look after ourselves – and in particular, our gut health. A healthy gut has been linked to improved immunity, reduced risk of depression (it’s seasonal affective disorder time) and resilience against stress – aren’t we all a bit full-on as Christmas approaches? The mechanism by which our gut plays such a key role in our wider wellbeing still isn’t fully understood. The millions of nerve cells that line the gut are connected to the brain, in what’s been described as the gut-brain axis. There’s also the vagus nerve, which physically links the brain and colon. It’s perhaps these connections that result in the interplay between gut health and mental health, while we know that a large proportion of our immune system is located in the gut. It’s not difficult to take care of our gut. Diet, as you’d expect, plays an important role. There are some foods we should eat more of (fermented foods, from cheese to kefir) and some foods we shouldn’t (high-sugar foods and alcohol can both cause inflammation which can damage the stomach). But the easiest way to improve gut health is to feed the good bacteria that create a helpful microbiome. The microorganisms that live in your digestive system feed on prebiotics, fibres that we can’t digest but which instead are broken down by our digestive microbes. Different microbes thrive on different prebiotics, which is why we’re advised to eat a wide variety of plant foods. Famously, a study found that eating 30 or more different plant foods a week increases bacterial diversity – a key measure of gut health. So aiming to eat as many different plant foods as we can is a simple but effective way to better health. Plant foods include fruit and vegetables but also herbs and spices, nuts and seeds, beans and pulses, and wholegrains such as brown rice, quinoa and wholemeal bread. Try these simple suggestions to add more plant fibre into your diet.

Fybogel gently relieves constipation and helps maintain regularity by increasing the fibre in your diet. It works naturally with your body and can be taken daily*. *If there has been no bowel movement after three days of treatment, please consult a healthcare professional. Fybogel Hi-Fibre Orange contains ispaghula husk for the relief of constipation and maintenance of regularity. Always read the label. RT-M-FYg3ab

QUICK AND EASY TIPS FOR GIVING YOUR PLANT POINTS A BOOST Eat the rainbow

You’ve heard about the benefits of eating a variety of coloured fruit and veg but did you know that different shades of the same produce count as separate plant points? So pick up the boxes of red and green grapes at the supermarket, or the pack of mixed peppers, and double (or treble) your plant points.

Add a sprinkle

Seeds are a nutrient powerhouse and the mixed packs (which often contain sunflower, pumpkin, hemp and linseed) are the easiest way to add healthy fats and prebiotic fibre to your salads, muesli, bread, pesto and flapjacks.

OPENING PHOTOGRAPH: ANT DUNCAN

Opt for beans

Bulk up your casseroles and chilli with tins of mixed beans. Not only are they an absolute bargain but they contain three or four different types of legume, which you can include towards your 30-a-week target.

Make yor own muesli

One trip to the health food shop can furnish you with a huge range of flakes and grains for your muesli base. Spelt, millet, oats, wholewheat, buckwheat – you can then add some seeds and mixed nuts, followed by dried fruit. How about sultanas, cranberries, chopped apricots, prunes and dates? Before you know it you’ve lost count of the different prebiotics in your breakfast bowl.

Don’t forget drinks

Coffee surprisingly counts towards your plants target (instant and decaf, too). Matcha, where the ground leaf is consumed, is a better choice than regular or herbal tea (which are infusions). Similarly, smoothies are also preferable to juices as they contain the fruit fibre without the pulp being filtered out. The recipes on the following pages are convenient everyday dishes that – when eaten within a single week – will enable you to hit your 30 plant points total. They’re comforting, warming dishes that are perfect for the season and all that winter has in store.

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Spiced steak with a bean salad and avocado sauce SERVES 2 | PREP 15 MINS | COOK 7 MINS | EASY 2 sirloin steaks 1 tbsp olive oil ½ tsp smoked salt ½ tsp sweet smoked paprika ½ tsp dried thyme ¼ tsp dried cumin ¼ tsp chipotle chilli flakes 1 small avocado 1 lime 1 garlic clove, grated 150g fat-free cottage cheese ½ red onion, finely diced 200g pineapple, diced 400g tin of mixed beans, drained and rinsed ½ red chilli, finely diced 20g coriander, finely chopped 80g rocket

Remove the steaks from the fridge 30 mins before you want to cook them. In a small bowl, combine the oil, salt, paprika, thyme, cumin and chilli flakes. Divide between the steaks and rub evenly across both sides. In a small food processor, blitz the avocado, juice of half a lime, garlic and cheese until smooth. Season and add more lime juice to taste. Put a frying pan over a high heat and cook the steaks for 2-3 mins on each side. Remove from the pan and rest on a plate. Add a couple of tablespoons of water to the frying pan to deglaze, then return to a medium heat and add the onion and pineapple. Toss together for a couple of minutes until warm and starting to char, then tip into a large bowl. Stir the beans, chilli and coriander into the pineapple, then toss through the rocket. Spoon half the sauce onto each plate and spread to create a base for the steak to sit on. Divide the salad between the plates and serve.

SHOOT DIRECTORS: GILLIAN MCNEILL AND JORDAN EDMONDS-MOORE. PHOTOGRAPHS: HANNAH TAYLOR-EDDINGTON. STYLIST: MAX ROBINSON. FOOD STYLIST: JESSICA MCINTOSH

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Yo can use regular cucumbers if yo prefr but we’d suggest removing the seeds to stop the salad going soggy. Yo can bliz the seeds wih ice, mint, lemon juice and water for a refreshing drink that ensures no waste.

Mediterranean-inspired herby grain salad SERVES 4 | PREP 5 MINS | COOK 15 MINS | EASY 60g dried white, black and red quinoa 1 red pepper 150g baby cucumber 5 spring onions 300g mixed cherry tomatoes 100g roasted almonds 15g mint 15g parsley 400g tin of beluga lentils, drained 75g kalamata olives, pitted 100g feta DRESSING 3 tbsp extra-virgin olive oil 1 garlic clove, grated ½ lemon, juiced ½ tsp dried oregano

Bring 300ml of water to the boil in a medium pan, then add the quinoa with a pinch of seasoning. Stir, then cover, reduce the heat and simmer for 10-12 mins until most of the water has been absorbed. Strain through a sieve then leave on top of the pan and cover with a tea towel to steam for a couple of minutes. Fluff with a fork and leave to cool. Dice the pepper, slice the cucumber into ½cm coins, thinly slice the spring onions, halve the tomatoes and roughly chop the almonds, mint and parsley. Put these in a large bowl, then stir in the lentils and olives. Crumble over the feta and stir in the quinoa. In a small jar, combine the dressing ingredients with seasoning and shake to combine. Divide the salad between four lunch boxes, keeping the dressing separate until ready to serve. Add 2 tsp of dressing per portion when ready to eat. The salad will keep in the fridge for up to four days. PER SERVING 465 kcals | fat 33G | saturates 7G | carbs 19G sugars 7G | fibre 11G | protein 18G | salt 1.4G

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Yo can toast your seeds in big batches and then store in a jar ready to use throughout the week.

Whipped harissa tofu pasta SERVES 2 | PREP 5 MINS | COOK 20 MINS | EASY 500g courgettes, sliced into 11/2cm coins 350g long-stemmed broccoli, trimmed and cut in half 1 tbsp olive oil 200g fusilli lunghi, spaghetti or tagliatelle 300g silken tofu 1 tsp extra-virgin olive oil 1 tbsp harissa paste 1 lemon, zested and juiced 25g mixed seeds, toasted 10g basil, leaves picked Heat the grill to high. Arrange the sliced courgettes and broccoli on a baking tray and drizzle with the olive oil. Season with salt and pepper. Use your hands to massage the oil and seasoning evenly across the vegetables. Once hot, grill for 10-15 mins, turning regularly until tender and charred in places. Bring a large pot of salted water to the boil and cook the pasta following pack instructions. Reserve some of the pasta cooking water. Meanwhile, in a small food processor, blitz the tofu with the extra-virgin olive oil, harissa and half the lemon zest and juice. Season and add more lemon juice to taste. When the pasta is cooked, drain it and return it to the pan. Add the tofu sauce and toss together until coated – loosen with a little pasta cooking water if needed. Divide between plates, top with the grilled veg, seeds and basil leaves. Sprinkle over the remaining lemon zest and serve. PER SERVING 725 kcals | fat 21G | saturates 3G | carbs 88G sugars 11G | fibre 16G | protein 38G | salt 0.3G

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You can assemble the wraps ahead and store in the fridge in an airtight container for three days. To reheat in the microwave, remove the paper or foil and cook for 1-2 mins on high until piping hot. The wraps can also be frozen for up to a month – defrost overnight in the fridge and follow reheating instructions.

Cheesy bean omelette wraps MAKES 2 | PREP 5 MINS | COOK 15 MINS | EASY 2 tsp olive oil 1 small onion, finely chopped 1 garlic clove, grated 1 tsp sweet smoked paprika 200g giant baked beans in tomato sauce 80g baby spinach, wilted 4 eggs 10g chives, finely chopped 20g mature cheddar, grated 2 large wholemeal wraps

Heat 1 tsp of the oil in a small pan and cook the onion with a pinch of salt over a medium heat for 6-7 mins until starting to soften. Stir in the garlic and paprika, cook for 1 min then add the beans. Reduce the heat and allow to warm through. Wilt the spinach using boiling water from a kettle, rinse under cold water, then squeeze out as much water as possible. Whisk two of the eggs in a small bowl, then stir in half the chives and season with salt and pepper. Warm 1/2 tsp of oil in a 24cm non-stick frying pan over a medium-high heat. Pour in the egg mixture and cook for 2-3 mins until nearly set. Carefully flip over and cook for 1-2 mins then slide onto a plate. Repeat with the remaining eggs, chives and oil. Lay one wrap on a board, top with an omelette and half the spinach. Spoon over half the beans and cheese. Fold up and return to the frying pan, seam-side down, over a low heat for 1-2 mins to seal. Repeat with the remaining ingredients. Wrap in baking paper or foil and enjoy on the go. PER SERVING 505 kcals | fat 22G | saturates 8G | carbs 42G sugars 9G | fibre 11G | protein 29G | salt 2G

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How to manage IBS

Although there’s no single diet or treatment that works for everyone with IBS, there are various small lifestyle changes you can make to help reduce your symptoms. Here are just a few that could help.

Adapt your diet

Try not to eat lots of fatty, spicy or processed foods, as these can be harder to digest. Wheat, onions and beans are also common triggers, and it’s best not to eat more than three portions (80g each) of fresh fruit a day if you suffer from IBS.

Regulate your mealtimes

Make sure you’re not eating too quickly or delaying or skipping meals, as these can worsen your symptoms.

Stay hydrated

Go with your gut Worried about IBS interrupting your festive plans? Discover how FyboCalm can help you this Christmas

o you suffer from IBS (irritable bowel syndrome)? If so, you’ve probably found that enjoying the festivities at this time of year isn’t quite so easy when you’re dealing with gut symptoms, such as diarrhoea, constipation, wind or bloating. While eating a healthy, balanced diet and avoiding your triggers may help avert an IBS flare-up, if you do start experiencing symptoms, FyboCalm can provide long-lasting relief and

prevention by treating the root cause. Each product in the FyboCalm range features unique Gutshield™ technology that forms a protective film on the walls of the intestines. This film is designed to soothe, strengthen and promote the restoration of the gut lining to help prevent symptoms from recurring. So, you can spend less time worrying about IBS and more time celebrating Christmas with your loved ones.

Aim to drink around 1.5 litres of water or non-caffeinated drinks, such as herbal tea, each day. Plus, it’s better to avoid consuming too many alcoholic or fizzy drinks, or more than three caffeinated drinks daily.

Take care of yourself

Stress and anxiety can trigger IBS, too, so try to find ways to relax when possible and get plenty of exercise, if you can.

Learn more about living with IBS at senokot.co.uk/ understand-your-gut/ibs

Keep a

healthy balance Catherine Rabess is a dietitian who also has IBS – here she explains how to navigate holiday overindulgence and the triggers to avoid

hestnuts roasting, prosecco flowing, gut hurting. Christmas is a time of indulgence, which often means discomfort and digestive issues. And if you already have a sensitive gut it’s prime time for bloating, frequent dashes to the loo, acid reflux and, in my case, IBS. I’ve worked as a dietitian for nearly 15 years, specialising in gut health for over half of that, so people often assume I glide through the festive season powered by willpower and fibre, eating all the right food and reaching 30 different plants a week. The reality? I’m a human bin for cheeseboards and chocolates, like the rest of us. But I also suffer with IBS and for years Christmas felt less like a holiday and more of a time worrying about my symptoms and how I would cope. I’d eat something ‘harmless’ and spend the next few hours regretting it, in pain

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on the sofa with my trousers undone. The anxiety surrounding what foods I should avoid to not trigger symptoms often made it worse. Irritable bowel syndrome is a disorder of gut-brain interaction. Although the gut appears normal, its communication with the brain is disrupted, leading to functional gut problems and pain. It affects up to one in five people in the UK, 10% of the global population and is more common in women than men. The symptoms vary wildly but can include bloating, cramping, constipation, diarrhoea and gas. Add Christmas excess into the mix and it’s easy to see why many of us feel uneasy by New Year’s Eve. But it doesn’t have to be that way. Over the years I’ve learned to keep my gut (mostly) happy at Christmas without missing out on the joy. Here’s what I do and why.

PHOTOGRAPH: LIAM DESBOIS

Words CATHERINE RABESS

The trigger: rich food, more problems

I’d hope that nobody was counting their macros on Christmas Day. But a big increase in fat – particularly saturated fatty foods such as pigs in blankets, roasties, creamy desserts and cheesy canapés – can be a major trigger for IBS symptoms. High-fat meals slow down stomach emptying, which can lead to bloating, nausea and indigestion. They can also overstimulate the gastrocolic reflex, especially in people with IBS, triggering urgent trips to the toilet. Fat relaxes the valve between the stomach and oesophagus, making acid reflux and heartburn more likely. Have a little bit of what you love but not a mountain of everything. Moderation is key. Build a balanced plate of smaller portions and make space for vegetables.

The trigger: not eating regularly

Try not to skip breakfast. You’re more likely to snack on high-fat and highsugar foods that can aggravate the gut and cause heartburn. Instead, start the day with something nourishing, like porridge with berries and seeds or wholegrain sourdough with nut butter. Both of these provide fibre and keep your digestion on track.

reflux and disrupt the gut microbiota. Plus, it often comes with mixers high in sugar or fermentable carbohydrates, and ‘just one more’ can lead to gut chaos. I always pace myself by making my drink last, I’m known for enjoying my drink slowly. I alternate drinks with water and avoid soft drinks as a mixer, choosing gut-friendlier options when I can, like gin with soda and fresh lime. I might limit myself to just one or two drinks on big days. And I never, ever drink on an empty stomach.

The trigger: forgetting what exercise is

I thoroughly enjoy not knowing what day it is in that period between Christmas and New Year. But lounging for hours post-meal, especially horizontal on the sofa, can slow digestion and worsen bloating or reflux. A gentle walk after big meals, even just around the block, makes a noticeable difference to how you feel. No boot camps required, just 15 minutes of movement helps stimulate digestion and can ease bloating. If you’re indoors, even doing the washing up (grudgingly) or playing with kids or pets can help.

“I love loading up on vegetables on the day – brussels sprouts, red cabbage The trigger: stress factor not forget the emotional side of and roasted root Let’s Christmas. It’s meant to be the most time of the year but it can also The trigger: skipping fibre vegetables are all wonderful be stressful, chaotic and emotionally With Christmas dinner meat, charged. And the gut-brain connection potatoes and stuffing, there’s not good sources is very real. Multiple studies have shown much room for roughage. I love that stress can worsen IBS symptoms, loading up on vegetables on the day of fibre” – brussels sprouts, red cabbage and roasted root vegetables are all good sources of fibre. Fibre plays a key role in supporting gut health, helping to regulate digestion and feed beneficial gut bacteria. If you’re travelling or eating out, consider packing some chia or flaxseeds as a fibre boost.

increase gut motility and sensitivity. I protect my peace at all costs by setting boundaries, taking little time-outs for myself and keeping up a few grounding habits like deep breathing, gentle yoga or 10 minutes alone with a herbal tea. I also remind myself of the power of saying no. You don’t have to eat everything or please everyone.

The trigger: snack spiral

How I’ll enjoy this Christmas

A handful of crisps here, a mince pie there, then suddenly it’s 4pm and you’ve eaten 17 different things but no real meal. Grazing, especially on ultra-processed snacks, can overwhelm your digestive system, leading to bloating and discomfort. So tune into your hunger cues. Grazing is fine in moderation but when you are starting to feel satisfied, stop. I create ‘mini meals’ instead, as gut rest is important. Aim for complex carbs, protein and fibre, such as a small bit of cheese, veg crudités, oatcakes and hummus, or greek yogurt and granola with a banana and nut butter.

The trigger: drinking more alcohol

It can feel as if alcohol is everywhere during the festivities, at work events, social gatherings and family get-togethers. But it can irritate the gut, speed up or slow down digestion (depending on type and quantity), cause bloating, acid

These days, I no longer dread the Christmas buffet table or the consequences. Living with IBS has taught me to tune into my body, be prepared and, most importantly, to be kind to myself. I’ve realised it’s not about perfection and always getting it right, it’s about making small choices that support my gut without stealing the joy. My mantra is that joy is a nutrient too and a happy gut does not come from restriction – it comes from balance and figuring out what’s right for you. I don’t obsess over every bite and I have learnt to let go and trust that it will be okay. I choose foods that nourish me and make me feel good, both emotionally and physically, and I savour the moments that matter to me the most. Be it laughing with family, dancing in the kitchen or finally winning a game of Articulate!.

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RESET YOUR

ENERGY LEVELS

WITH THESE 7 FOODS

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Nutritional therapist Rosie Millen shares her ‘magnificent seven’ everyday foods to help you feel stronger, healthier and happier Words ROSIE MILLEN Photographs ANDREW HAYES-WATKINS

If you are feeling burned out and tired, here are my magnificent seven foods to focus on.

Dark green leafy vegetables I’m talking broccoli, spinach, kale, swiss chard (yum), spring greens and collard greens. These foods are packed with nutrients such as magnesium, vitamin A, vitamin B9 and vitamin C, all of which are vital to our health.

Oily fish Salmon, mackerel, sardines and anchovies are excellent sources of omega-3 fatty acids which have anti-inflammatory properties. They are also a good source of protein and vitamin B12, which is essential for energy production in the body. Bear in mind, however, that oily fish can contain levels of pollutants, so do look up government-suggested limits on how much oily fish you should be eating each week.

Beetroot A good source of B vitamins, iron, potassium and fibre, beetroot can be eaten raw or cooked. According to research published in Nutrients journal in 2017, beetroot juice may also help to enhance endurance in athletes.

Beans Ever heard of the expression to be full of beans? That’s because beans, such as kidney beans, black beans and pinto beans, are powerhouses of nutrients. They are packed with protein to help stabilise blood sugar levels and contain high levels of B vitamins to help your body turn food into energy. What’s not to like?

Quinoa In my opinion quinoa is a silent superfood. It might seem dull to cook with but I’ve made some exciting recipes with it. Quinoa is awesome for the body, too – 185g of cooked quinoa provides 39g of carbs, 5g of dietary fibre, 8g of protein and a significant amount of vitamins and minerals including magnesium, folate and manganese.

Strawberries A study published in Nutrition journal found that vitamin C can reduce fatigue in office workers. Which is why strawberries are on this list – packed with vitamin C and fructose (fruit sugar), they give you a natural boost.

PHOTOGRAPH: JONATHAN GREGSON

Avocado Avocados are rich in healthy fats and fibre. And as fats yield more energy than carbs or proteins, they are great for giving you a boost. They are also a good source of B vitamins, which are required for ATP (adenosine triphosphate) production. ATP plays a key role in energy transfer within cells.

Rosie Millen is a fully qualified nutritional therapist who has been helping individuals with their diet for 14 years. After recovering from a burnout collapse in 2014 she has become a specialist in fatigue and helping others to regain their energy by making changes to their diet and lifestyle. In 2023 she launched the UK’s first mental wellbeing festival, Go Mental.

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Beetroot falafel with green quinoa salad Who doesn’t love falafel? I’ve added beetroot to give this dish a vibrant colour and because they are one of my magnificent seven ingredients. SERVES 4 | PREP 15 MINS | COOK 25 MINS | EASY 400g tin of chickpeas, drained and rinsed 2 beetroots, diced 1 tsp paprika 1 tsp ground cumin 1 tbsp gluten-free flour 1 tsp sesame seeds (black, white or a mixture) QUINOA SALAD 250g pack of ready-cooked quinoa handful of chopped mint leaves handful of chopped coriander leaves 1 spring onion, finely sliced handful of edamame beans ½ cucumber, diced SALAD DRESSING 1 tbsp tahini 1 lemon, juiced 1 tsp maple syrup Heat the oven to 190C/170 fan/gas 5 and line a baking tray with baking paper. Put the chickpeas, beetroots, paprika and cumin in a food processor, and blitz until the mixture forms a paste. Season to taste, add the flour and blend again until the mixture is firm enough to roll into balls. If necessary, add a little more flour to stiffen or a little water to loosen the mixture. Using damp hands, form the mixture into 12 balls and put them on the lined baking tray. Sprinkle with the sesame seeds, then bake for 25 mins until crisp. For the salad, combine all the ingredients in a bowl, season well with salt and pepper, and transfer to a serving plate. For the dressing, whisk together the ingredients in a small bowl with a pinch of salt, adding a little warm water to loosen it. Don’t worry if it starts off a bit grainy, just keep on whisking and adding a little more water if necessary – it can take a few minutes to get to the right consistency. It should end up looking like mayonnaise. Serve the falafels on top of the salad with the tahini dressing on the side. PER SERVING 280 kcals • fat 8G • saturates 1G carbs 37G • sugars 5G • fibre 8G • protein 12G • salt 0.06G

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Beef and broccoli stir-fry I’ve used beef in this stir-fry because it is an excellent source of iron. If you have low iron levels you will feel tired and out of breath just walking up the stairs. Beef is also a great source of zinc, which is needed to make all the hormones in your body, including cortisol. SERVES 2 | PREP 5 MINS | COOK 15 MINS | EASY 1 tbsp olive oil 250g steak, sliced 350g broccoli, cut into small florets 1 red onion, sliced 1 red pepper, cored, deseeded and sliced handful of cashew nuts brown rice, to serve STIR-FRY SAUCE 4 tbsp soy sauce 2 tbsp honey 1 tsp mustard 1 tbsp sesame seeds

Quick fish stew with olives and lemon This hearty stew is a great source of protein, healthy fats and carbs. You can eat it warm or cold. SERVES 2 | PREP 5 MINS | COOK 25 MINS | EASY

Heat the oil in a wok or large frying pan over a high heat and stir-fry the steak, vegetables and nuts for 7-10 mins until the vegetables are tender. Add the sauce ingredients apart from the sesame seeds and cook for 2-3 mins, stirring constantly. Sprinkle over the sesame seeds and serve with rice. PER SERVING 508 kcals • fat 19G • saturates 5G carbs 40G • sugars 33G • fibre 11G • protein 39G • salt 4.63G

1 tbsp olive oil 1 onion, diced 2 garlic cloves, sliced 2 tinned anchovy fillets in olive oil 1 gluten-free vegetable stock cube 400g tin of chopped tomatoes 400g tin of chickpeas, drained and rinsed handful of kalamata olives, pitted and roughly chopped handful of new potatoes, halved 1 lemon, quartered handful of chopped parsley 1 sustainable chunky white fish fillet (such as cod, sea bream or monkfish) Heat the oil in a large casserole over a medium heat and cook the onion, garlic and anchovies for 3-5 mins until starting to soften. Add the stock and crush it into the pan, then add the tomatoes and bring to the boil. Fill the empty tomato tin with water and add to the pan, along with the chickpeas, olives and potatoes. Bring to the boil again, then reduce the heat and simmer for 10 mins until the potatoes are tender, adding a little more water if it becomes too dry. Stir in the lemon quarters and parsley, reserving some for the garnish, and season well. Lay the fish on top of the stew so that it’s just submerged in the liquid. Cover the pan and simmer gently for 8 mins until the fish is cooked through. Garnish with more parsley and serve. PER SERVING 520 kcals • fat 14G • saturates 2G carbs 50G • sugars 13G • fibre 13G • protein 43G • salt 2.75G

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Recipes extracted from The Energy Reset Plan by Rosie Millen (£22, Hamlyn). Photographs: © Andrew Hayes-Watkins. Recipes are sent by the publisher and not retested by us.

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Christmas Sides to complete your big day spread

Sweet baking projects for the season

We’ve got the festive season covered with 100 recipes for edible gifts, starters, mains, desserts and more

Buffet ideas for feeding bigger crowds

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RECIPE INDEX

Breakfasts, starters t t and snacks

60 Cheese soufflé with rarebit sauce 146 Dates with goat’s cheese, chilli jam and walnut V 146 Figs with prosciutto and gorgonzola 146 Gouda with toasted cumin honey V 42 Honeyed squash, sage and feta filo cigars V 30 Loaded whipped feta with apricots, olives and orange V 146 Manchego with membrillo V 124 Marinated cheese V GF 146 Olive, salami, emmental and pickled chilli skewers 146 Pear with brie and rocket V 44 Pickled melon and prosciutto skewers GF 26 Pistachio and tamarind party sausage roll 42 Prawn and chorizo skewers with sherried hot honey glaze 46 Radish butter terrine V 42 Salmon bagel board 44 Smashed parmesan potatoes with avocado GF 29 Sweet potato and cranberry fritters with nuoc cham

Mains and si sides ides

140 Beef and broccoli stir-fry 60 Beef and Guinness pie 138 Beetroot falafel with green quinoa salad VE GF 52 Blue cheese Janssons frestelse (potato gratin) 132 Cheesy bean omelette wraps V 55 Citrus-cured gravadlax with juniper and pink peppercorns GF 10 Ham with sherry fig and almond crust and rainbow jewelled slaw GF 12 Italian stuffed turkey crown with agrodolce sprouts 50 Julköttbullar (Swedish Christmas meatballs) 129 Mediterranean-inspired herby grain salad V GF 62 Onion tart V 140 Quick fish stew with olives and lemon 51 Roasted beet and apple salad V GF 122 Smoked ham stuffed dumplings 128 Spiced steak with a bean salad and avocado sauce GF 14 Sweet potato dauphinoise pithivier with toasted almond and shallot green beans 130 Whipped harissa tofu pasta VE

BRINGING YOU THE BEST

Desserts an and nd bakes bakes

56 Baked rice pudding with oranges V GF 36 Buttermint madeleines V 22 Chocolate orange tart V 68 Dark chocolate panforte V 20 Dubai chocolate trifle V 39 Eggnog cheesecake V 64 Florentines V GF 125 Linzer cookies V 34 Mulled wine cherry pavlova V GF 20 Smashed honeycomb and Baileys butterscotch sundae V 66 White chocolate and ginger fudge V GF

Drinks

72 Aperol spritz punch 74 Paloma champagne cocktail 76 Tiramisu martini 75 White Christmas colada GF

Gluten-free V Vegetarian VE Vegan

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Serve up global-inspired sharing starters at your festive dinner party (p24)

Modern desserts with flavours of mulled wine, buttermint and eggnog (p33)

Embrace the spirit of the smörgåsbord with this Scandi sharing feast (p48)

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Coming next month

RECIPE IMAGE TAKEN FROM SOMETHING FROM NOTHING BY ALISON ROMAN (£27, QUADRILLE). PHOTOGRAPH: CHRIS BERNABEO

Embrace the season

Alison Roman’s date night dishes

Fireside feasts for chilly days

Discover the quiet magic of Cape Cod

Where to eat and drink in Tbilisi, Georgia 145

PERFECT PAIRINGS Swap your festive cheeseboard for this impressive ready-made snacking spread Recipes JANINE RATCLIFFE Photograph JAMIE ORLANDO-SMITH

Stuff medjool dates with soft goat’s cheese, then top with chilli jam and a half of walnut.

Top slices of pear with a piece of brie and some rocket.

3 4

Serve wedges of gouda with honey mixed with toasted cumin seeds for dipping. Wrap wedges of fig in prosciutto with a slice of gorgonzola.

Serve the board with extra crackers, breadsticks, mixed nuts and sweet peppers.

146

5 6

Skewer together large olives, salami, emmental and a pickled chilli. Top cubes of manchego with a piece of membrillo.

SHOOT DIRECTORS: GILLIAN MCNEILL, JORDAN EDMONDS-MOORE. STYLIST: TAMSIN WESTON . FOOD STYLIST: JESSICA MCINTOSH

southafricanraisins South African Raisins

Season’s Eatings

with love from Maldon

#MerryMaldon

Scan for festive recipe inspiration and seasoning secrets