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It’s time to CELEBRATE


It seems barely six months since I last wrote the editor’s letter for a Christmas issue – your biggest, most ideas-packed and (we hope) most inspiring magazine of the year. Our aim is to do the hard work for you, tasting, sifting out the dross and whittling down the vast array of products available in the shops and online. When you read about a gadget, gift or food item in delicious. it will have been prodded, tasted, tested and argued over. Nothing gains a place in our pages if it hasn’t punched above its weight. Then of course there are the recipes… We can’t actually cook them for you (sorry!) but we have planned, created, tested, tasted and discussed them until they’re as good, in our opinion, as they can possibly be. My goodness, I love the pantomime feature on p30. Thanks to editorial assistant Phoebe’s joyful research, I learned so much I didn’t know about the backstory and quirks of the uniquely British panto. Fascinating. But the recipes, along with so many others in this issue, are crowdpleasers, inspirational and full of warmth.

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December 2018
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About delicious. Magazine

Make Christmas and New Year your best ever with the December issue of delicious. magazine. Festive shopping’s a breeze with our last-minute gifts, one-stop drinks advice and best-buys taste test. You’ll also find Michel Roux’s brunch, Gill Meller’s goose with black pudding, Matt Tebbutt’s soy-braised pork and a beautiful pie from Calum Franklin. Fancy a lie in on the big day? Try our all-in-one-tray lunch or make-ahead turkey dinner. With Gaz Oakley’s vegan feast, Brontë Aurell’s Scandi classics, brilliant yuletide bakes and our panto recipe special, this is the only magazine you’ll need this year. And don’t miss our extra cocktail desserts collection, plus you could win a luxury cruise for 2019. Here’s to a delicious. Christmas!