The big Roast

If you make one thing…

Is it really a party without devilled eggs? This timeless canapé gets an on-trend glow-up by way of the savoury warmth of Korean gochujang

APPETISERS

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YOUR LAST-MINUTE GIFT GUIDE

For all the stocking-filler and present inspiration you need

28 BEST BUYS FOR CHRISTMAS 2023

Even the most dedicated cooks pepper in a few readymade options at Christmas. There are plenty of excellent products to choose from and, with our guide to the best, you can be sure of making quality choices. It took a lot of tasting, quibbling and honing down, but here at your service is a round-up of our favourite nibbles, puds, snacks and ready-meals… Enjoy!

A glass of champagne with Madhur Jaffrey

It’s 40 years since the actor and cookery writer introduced a whole generation to wonderful, foolproof Indian food with her classic book Madhur Jaffrey’s Indian Cookery (and the accompanying BBC TV series). In her 91st year – and on the publication of a special anniversary edition, with new recipes and illustrations – Madhur talks about learning to be true to herself and the significance of the first thing she ever tasted

DARLING CLEMENTINES

Sweet and juicy, clementines get star billing for being the most Christmassy of fruit. They’re far too good to be confined to the fruit bowl, though, so give these easy-to-peel golden orbs the leading role in one of our six vibrant dishes

A GLAM HAM TO STEAL THE SHOW!

Forget the big roast bird, the mince pies, figgy pudding and pigs in blankets… For our food team’s Pollyanna Coupland, Christmas isn’t complete without a burnished, glossy ham, offering abundant opportunity for festive feasting – not to mention between-meals snacking

Christmas around the world

When it comes to UK festive food traditions, invariably we think of turkey, Christmas pud and mince pies, but as Santa circles the globe in his sleigh, he must come across so many more celebratory dishes. To see what else he might find, we asked chefs and food writers from Greece, Scandinavia, Mexico and West Africa to share the dishes that mean Christmas to them

The best things in life are SIMPLE

My cooking year: December

How the Italians do feasting

The northern Italian region of Piedmont, famous for truffles, hazelnuts and barolo wine, has other treats up its sleeve, too. Let Chris Leach, chef at lauded Italian restaurant Manteca in London’s Shoreditch, show you how to bring a little Piedmontese magic to your feasting this Christmas and New Year with meaty delights, exquisite tortellini and your new favourite chocolate and caramel pudding. Buon appetito!

Sabrina Ghayour’s veggie centrepiece

Looking for a stonking veggie main for the Christmas table that looks the business but doesn’t take hours to make? Look no further… Persian cookery expert Sabrina has the answer

A gıft that lasts

Candied chestnuts are the gift of dreams: simple to make, long-lasting, luxurious and an exquisite nibble. Plus, they make a decadent standby decoration for winter pavlovas and cakes

WHITE Christmas

Have you been dreaming of one? Even if this year’s festive break is a grey, drizzly washout, make it a glorious snowy celebration indoors with our four fab desserts, each one full of rich, cosy flavours

welcome.

PORTRAIT: PAUL MITCHELL. FOOD PHOTOGRAPH: INDIA WHILEY-MORTON Here

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Recipe index

38 STARTERS, SIDES, SNACKS & BRUNCH • Bacon

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Buffets rule!

Take a paper plate and form an orderly queue, says writer Sue Quinn. Yuletide is here, so it’s time to put outdated snobbery aside and embrace the great coming-together at the buffet

BRAISING The secret to flavour

Wetter than roasting, drier than boiling – braising is the Goldilocks cooking method for tough cuts and robust veg (it’s just right). Get to grips with it and you can easily braise away without the need for recipes – as our head of food Tom Shingler shows

Tom Kerridge’s curried monkfish wellington

If you’re looking to make a spectacular burnished-pastry-encased centrepiece, you can’t beat the majesty of a wellington. This version from Tom’s latest book is very different from the classic beef wellie but will impress and delight in equal measure

Welcome to your CHRISTMAS

Over the festive period, I believe every mouthful

FISH PIE

No shortcuts. No cheat ingredients. Our best of the best series takes the view that if something’s worth doing, it’s worth doing right. Each month we take a deep-dive into a classic dish, delving into the processes and analysing why it tastes so good, then we give you our ultimate recipe. This month: Pollyanna Coupland lifts the lid on fish pie

HOW TO AVOID A PUDDING-SMASH DISASTER

This time of year invariably means a car journey or two to see family and friends – but if you’re tasked with bringing food, getting it there intact can be daunting. Fear not! Our guide will have you singing that Chris Rea song in the car, knowing your dish is as secure as a bubble-wrapped safe wearing a high-vis jacket

The 12 no-waste tips of Christmas

It’s easier than you think to keep your cooking savvy amid all the Christmas abundance. Emily Gussin shares her tips for making your festive season as sustainable as it is wonderful

Honey & Co’s cheese & onion challah

The food we cook at home.

“Cook ing w ith Dad deepened my connection to food ”

In a world of instant gratification, chef and restaurateur Nicholas Balfe takes comfort from being with the family and the careful creation of special festive dishes. His flavourpacked terrine is one of those – rich in flavour, rich in rewards: a recipe to add to your own family archive

Drinks

Beers for cheese, adventurous tipples and a sophisti-spritz for a gathering

Festive booze guide

Whether you love the classics or yearn for different flavours, expert Susy Atkins has tested hundreds of bottles to find crackers for both scenarios. Plus she’s found a brilliant softie, flagged up top gift choices ( ) and offers tips for serving your drinks in style

Say cheese!

When it comes to matching ales with food, there’s no better partner than cheese, says expert Mark Dredge

Everyday brilliance

These weeknight dishes are familiar but with added flavours and textures to lift them out of the ordinary – and there’s a midweek nod to festive feasting too

Rick Stein’s sweet saviours

Many Christmas desserts are a labour of love, but this trio of new creations from the British cookery legend are simplicity itself to make. Plus, they look and taste fantastic