While I tend to stick pretty close to tradition when it comes to my Christmas Day side offerings, I can’t remember the last time I cooked a turkey or goose as the showstopper. You see, my family is mostly made up of pescatarians, so anything larger than a chicken or cockerel (my personal favourite) for …
’Tis the season for food that makes everyone feel a little bit loved and special; for showstoppers – but preferably the kind that don’t stop the show for too long, given how much else is likely to be going on. This French classic, which can be made a day ahead, if necessary, and/or bulked out …
Rooted in French tradition, this menu celebrates the elegance of seasonal cooking. The twice-baked comté soufflé, light and delicately cheesy, is a timeless favourite that’s simple to prepare yet sure to impress. It’s followed by a roast capon, the festive bird of choice in France, prized for its tender, delicious meat, and paired with chestnuts …
Last year I wrote about how I lost my food fandango, got it back, and now simplify matters, especially in the kitchen. This means I no longer do feasts with lots of elements, even at Christmas, but I still adore a showstopper, especially one that the whole table, irrespective of dietary requirements, can enjoy together. …
Earlier this year, we launched a range of tiny cocktails in collaboration with drinks writer Tyler Zielinski to reimagine Italian classics in miniature form, all designed to serve as light, pre-dinner tipples. This one’s suitably red, to go with the festive season. Tiny fragolino 15ml red vermouth – we use Karminia7½ml strawberry liqueur – we …
This recipe proves that you don’t need meat to make a delicious Christmas main. A take on a classic wellington, the filling of creamy Tesco Finest truffle brie and Tesco Finest mixed exotic mushrooms, including shiitake, chanterelle and wild varieties, is rich and savoury. Prep 1 hrCook 1 hr 20 min Serves 8 750g Tesco …
Christmas is the perfect time for something a bit more extravagant and theatrical. And a very good way to achieve this is to bring a tower of puffy choux buns to the table and pour over a jugful of boozy chocolate sauce and coffee caramel while everyone looks on in awe. To help avoid any …
Kringles are a kind of pastry that’s synonymous with my home town of Racine, Wisconsin. Originally introduced by Danish immigrants in the late 19th century, they’re essentially a big ring of flaky Viennese pastry filled with fruit or nuts, then iced and served in little slices. Even bad kringles are pretty delicious, and when out-of-towners …
If I had my say, the crown on top of the food pyramid would belong to the king of sandwiches: the meatball sub. Meaty, saucy, cheesy, it’s everything I love in a meal. But you know what I don’t love? Making a complete mess of myself trying to eat a meatball sub without the meatballs …
I never peel a roastie, because boiling potatoes with their skins on, then cracking them open, gives you the best of both worlds: fluffy insides and golden, craggy edges. Especially when you finish roasting them in a glaze made with butter (or, even better, saved chicken, pork, beef or goose fat) and the last scrapings …