welcome.

December… Are you a traditionalist or are you

If you make one thing…

Fragrant cardamom, sticky citrus, crunchy nuts and crisp pastry – a beautifully contrasted dessert that can be assembled and on the table in 20 minutes

APPETISERS

On a cold & frosty morning Inspiration, bite-size

TALENT TO THE FORE

The people behind a Pan-African restaurant in Scotland

WHAT’S ON THE MENU?

Food editor Tom Shingler mixes and matches this month’s recipes

OVER TO YOU

STAR EMAIL ★ Subject: The joy of cake

Nigella’s Christmas

She may be the original domestic goddess but, as our special interview reveals, when it comes to festive feasting, Nigella isn’t too grand for a cocktail sausage. Just don’t ever serve her green peppers...

JOYEUX NÖEL to one and all

When the weather outside is frightful, says Debora Robertson, a little rustic French chic goes a long way towards warming you up

One from the heart

Kebabs (known as kababs or kabobs in Persian/Farsi) have always been a special-meal staple for Persian cookery queen Sabrina Ghayour – but they took on fresh significance when she first cooked them for her new stepsons

Party food with a vıntage vibe

Prawn cocktail, vol-au-vents and devilled eggs were crucial to culinary socialising from the 1950s right up to the 1990s. We think it’s time for these great canapés to be celebrated again – with a few up-to-date twists, of course

A NEW FAB FOUR

THE delicious. GUIDE TO CHRISTMAS SIDE DISHES (PART TWO)

Meet… THE NEW PIGS

RECIPES TOM SHINGLER PHOTOGRAPH KRIS KIRKHAM FOOD STYLING

All-star starters POTS of GOLD

Flavourful make-ahead starters (served cold) are a no-brainer on Christmas Day. This trio of simple potted delights will kick things off in style and let you devote your full attention to the main course 

From centrepiece to MASTERPIECE

Ready to go beyond turkey? These knockout main dishes from some of the most exciting chefs in Britain range from effortlessly simple to skill-raising. What they have in common is a sense of occasion… Bring one to the table on Christmas Day and we guarantee it will elicit gasps of appreciation

Mary Berry’s bourguıgnon pie

“Beef bourguignon, the classic French beef stew with

The NEW FESTIVE BAKES

Like many countries, Romania has a rich tradition of Christmas baking, says food writer Irina Georgescu. Her favourite recipes, drawn from Romania’s various cultures, are testament to the country’s location at the crossroads of central, eastern and southeastern Europe

Trifle EVOLUTION

It’s the battle of the bowls: the original grandmaster versus the young upstart; the time-honoured versus the new-fangled. We’re pitting the classic trifle against a new version for 2022. Question is, are you a traditionalist or a modernist?

What a gift!

These truffles from Paul A Young (which happen to be vegan) use a water-based ganache for incredible results. They’d make a great present – if you can resist gobbling them up yourself

Jamie Oliver’s crowdpleaser bakes

You’d have to come up with pretty special recipes to improve on classics such as carrot cake and sticky toffee pudding. And that’s just what ever-popular campaigning chef Jamie Oliver has done with these two imaginative puds – wonderful at Christmas or any time

THE delicious. Christmas food quiz

When the feast is finished, it’s time to fire up the grey cells and see how you fare against Ashleigh Arnott’s questions. Losing team washes up!

WIN! A 14 -night Mediterranean cruise

You could set sail with P&O Cruises from 9-23 July 2023 for a tour of the Med on board the newest ship in the company’s fleet – Arvia

The perfect Christmas gift

HURRY! Order before 14 December to start with the January 2023 issue

You need the JANUARY 2023 ISSUE OF delicious. IN YOUR LIFE

ON SALE 28 DECEMBER UP YOUR SKILLS FOR

December Recipe index

46 ESSENTIAL INFO ABOUT OUR RECIPES Our symbols

Take five

Get the brain tuned up for Christmas – there’s a prize to be won and fun to be had with Hugh Thompson’s jumbo festive crossword. It’s what mince pies and mulled wine were made for

WHAT, no bread sauce?!

Are you someone who likes to try at least five new recipes on Christmas Day, or do you stick to tried-and-trusted favourites, knowing there’ll be uproar if you go beef instead of turkey – or if bread sauce isn’t on the table? Clare Finney looks at why December’s celebrations evoke such strong emotional attachments

Cheeseboard etiquette THE 10 GOLDEN RULES

Do you cut the nose off the gently oozing brie? Use the stilton knife to cut the goat’s cheese? Here’s how to get it right – and take another step towards cheese geekery, says Patrick McGuigan

How to keep your Christmas cool

“We’ve all been there… After an early start,

Heston’s ultimate roast potatoes

RECIPE HESTON BLUMENTHAL PHOTOGRAPH HAARALA HAMILTON FOOD STYLING

The greatest gravy (and it’s meat free)

Chef Harriet Mansell has created a vegan gravy with all the depth and complexity of its meaty counterpart, thanks to some impressive and clever flavour layering. We’ll be pouring it all over – and so should you!

The project Ottolenghi veggie centrepiece

Team Yotam have done it again – this ruffled filo pie cleverly treads the line between sweet and savoury, with a top note of zingy heat thanks to a scattering of pickled chillies. Handy to have in the freezer, ready for any last-minute guests

Your seasonal booze guide starts here

Get into the spirit with 10 pages of gorgeous cocktails, party fizz, beers for the big feast and even a couple of softies – plus Fred Sirieix on ripping up the rules of wine

A glass of crémant with Fred Sirieix

The presenter and nation’s favourite maître d’ on his love of French fries, the surprising item in his fridge and the power of forgiveness – plus words of wisdom from his new book on demystifying wine

THE BIG CELEBRATION taste test

Best festive party FIZZ Arestel Cava Brut

Beer school Ales for feasting

If you still haven’t come round to the idea of matching beers with food, says Mark Dredge, Christmas is a great time to experiment

Weeknight magic

Mac and cheese with Calabrian heat, fish cooked in coronation chicken spices… These crowdpleaser recipes make every meal something special

Easy bake The new mince pie

Lola Milne’s sublime yet simple pudding is an amalgam of treacle tart and mince pie: sticky, spicy, fruity – and unashamedly festive

Use it up special For the love of leftovers

Turkey, sprouts, roasties, cheese… Big-feast leftovers are a time-honoured way to fill the gap between Christmas and New Year. These recipes breathe new life into festive odds and ends, while avoiding the ultimate taboo: chucking them in the bin

Hot on the shelves special OUR 38 BEST SUPER MARKET CHRISTMAS BUYS

Lining the aisles of the big stores each December are a buffet-load of innovative products – but which are worth taking to the checkout? We put a selection to the test to discover the best timesavers, shortcuts and supplements to your festive home cooking, wherever you plan to shop