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Digital Subscriptions > Delicious Magazine > Dec-17 > The festive larder of DREAMS

The festive larder of DREAMS

It’s beginning to feel a lot like Christmas. In addition to decking the halls, food writer Lucas Hollweg is squirrelling away all manner of ingredients to keep crowds happily fed – and last-minute panics under control
Prune and apple sausage rolls, p40

PHOTOGRAPHS TARA FISHER FOOD STYLING LOTTIE COVELL AND ELLA TARN STYLING MORAG FARQUHAR

“You’ve probably long since grown used to the seasonal jingles wafting cheerily down the aisles of your local shops. The initial tingle of festive expectation is mixed, in my case at least, with a growing awareness that I need to get organised. It’s not so much to do with the preparations for Christmas Day itself. It’s making sure I’m ready for all those other bits of random socialising that seem to happen at this time of year – the mate who is ‘just passing’, or the friends who pop in for a drink and end up staying for supper. A well-stocked fridge and cupboards help take the stress out of the whole business.

So what should you have up your sleeve? Well, perhaps the makings of a quick canapé or two; a few bits and bobs you can heat up in the oven; a crowd-pleasing salad that works with cold meat and cheese; a pudding that can be whipped out with a fanfare – ‘ta-da’. Add a storecupboard filled with the sort of versatile ingredients that can be pressed into service at short notice and you’re ready to go.”

Turn the page for Lucas’s recipes

LUCAS HOLLWEG Food writer in residence No 4

My magic storecupboard

FRESH HORSERADISH I keep a fresh root to grate into crème fraîche. Obviously good with beef, but also with beetroot and smoked fish. I sometimes make a borschstyle soup from leftover red cabbage and serve it with a blob of horseradish cream on top.

SMOKED FISH So very versatile. Not just salmon, but trout, whole smoked mackerel, halibut, sprats. Smoked fish and horseradish is a great instant starter or something to pile on bread for canapés. Add sliced red onions, quickly pickled in salt, sugar and red wine vinegar. Keep a couple of tins of decent anchovies as well.

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About Delicious Magazine

Make your Christmas and New Year the best ever with the December issue of delicious. magazine. Shopping’s a breeze with our last-minute gifts, drinks advice and festive taste test. Try Nigel Slater’s cakes and bakes, Paul A Young’s trademark truffles and Nigella’s sensational side-dishes and stay cool tips. We also find out what Rick Stein and family get up to over the festive period. For a low-stress Christmas day, cook our classic turkey lunch with timeplan. Plus, don't miss our amazing £8,400 prize giveaway. It's a happy Christmas – guaranteed!

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