Great British Food Magazine Dec 2019 Zurück Ausgabe

The decorations have been brought down from the loft, the mulled wine is warming and the turkey’s been ordered – it's beginning to look a lot
like Christmas! This issue of Great British Food is all about making your festive eating and drinking extra
special. That doesn’t necessarily mean spending ages in the kitchen (although who doesn't love a cosy weekend baking project at this time of year) – instead it’s about experimenting with unexpected new ingredients and easy tricks to infuse classics dishes with as much flavour and sparkle as possible.
This month we’ve asked our favourite cooks to share their essential Christmas recipes, including Mary Berry’s foolproof desserts ( we love her Chocolate & Hazelnut Roulade on p.16) and Marcus Wareing’s incredible veggies sides, featuring his Ultimate Roast Potatoes and Caramelised Cauliflower Cheese on p.78. Meanwhile The Hairy Bikers talk Boxing Day leftovers, one-pot wonders and cooking for a crowd in our festive interview on p.47.

It’s fair to say with Black Friday discounts, endless sales and the pressure to buy all sorts of unnecessary ‘essentials’, Christmas shopping can sometimes feel a bit joyless. This year, why not ramp up the romance and take the stress out of shopping by turning it into a festive adventure? This is the perfect opportunity to grab your shopping list and pay a visit to your local indie retailer, whether that’s a farm shop, an old-fashioned deli or (if you’re lucky) a little chocolate shop or cheesemonger; jump to p.82 for our pick of the best places to see the lights with a cup of mulled wine.