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Invest a bit of time preparing this menu and you can stay under the covers a bit longer on Christmas morning (assuming there are no children jumping on your bed begging to open their presents). It has make-ahead canapés for the oven, a one-tray turkey roast and an impressive frozen pud. Bring on the celebrations!
Spinach and pine nut palmiers


“So much festive joy is centred around food: fragrant, steaming mugfuls of mulled wine on a chilly evening; platters of cheese and Christmas chutneys around the fire with family; huge tins of chocolates, their sparkling wrappers crackling as you search for your favourite flavour…But on Christmas Day it’s all too easy for the cook to spend hours slogging away in the kitchen perfecting a feast for loved ones, rather than spending quality time with them. It doesn’t need to be that way and, to prove the point, I’ve created the ultimate prep-ahead, pared-back menu. If you’re cooking Christmas lunch and feel daunted at the prospect, this super-organised approached is a brilliant opportunity to give it a go.” OLIVIA SPURRELL, COOKERY ASSISTANT

Spinach and pine nut palmiers


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Find the complete article and many more in this issue of delicious. Magazine - December 2018
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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!