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Digital Subscriptions > Healthy Magazine > Dec/Jan 2020 > The big feast

The big feast

We’ve got your special day sorted with a Christmas dinner everyone will love, thanks to our favourite recipes from Happy Vegan Christmas and Vegan Christmas Feasts

Crushed potatoes and Creamed kale from Happy Vegan Christmas BY KAROLINE JÖNSSON, (PAVILION BOOKS, £14.99) PHOTOGRAPHS KAROLINE JÖNSSON/ NORSTEDTS

Quinoa roast, Onion gravy and Limoncello trifle from Vegan Christmas Feasts BY JACKIE KEARNEY (RYLAND PETERS & SMALL, £9.99) PHOTOGRAPHS CLARE WINFIELD

Crushed potatoes with chilli and saffron aioli

Karoline Jönsson, writer of Happy Vegan Christmas, says: ‘Crushed is probably my absolute favourite way to serve potatoes. They come out great every time, they are simple to prepare without fuss and, after roasting, they become both crisp and soft at the same time.’

Serves 5

For the potatoes

10 potatoes (you want a variety that is suitable for roasting), about 1kg total weight, skin on, scrubbed

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About Healthy Magazine

Welcome to the Christmas issue of healthy! In the December/January edition, we look at how to avoid stress and stay upbeat over the festive period. Plus, we’ve got some tips on making healthier choices at the Christmas party and setting achievable goals for the year ahead. Many of us suffer with stress over Christmas, so for this issue, we wanted to think about all of the positive things that come with it, too. From our fresh-thinking article on perfecting the art of getting tipsy, to advice on how to break the Christmas weight-gain/January diet cycle, we’re approaching the colder months with a positive outlook. In the name of balance, writer Laura Potter looks at why we should practise Pilates to build strength and improve posture. We also look into the benefits of art therapy, as well as offering some crafting tips for you to try. And if you’re hosting your own festive party this year, don’t forget to flip the magazine over for festive recipe inspiration in our dedicated food section. Find all of this, plus our usual expert-led content, in the latest issue of Healthy.