Great British Food Magazine - Dec-16 Edizione posteriore

Great British Food Magazine Dec-16 Edizione posteriore

English

Welcome to the Christmas special issue of Great British Food – packed with over 60 glorious seasonal recipes for all your festive favourites.

Whether you like to keep it classic or want to experiment with something new this year, we've got it covered – from foolproof turkey, stuffing and glazed ham, to perfect party food, Mary Berry's turkey alternatives and some utterly mouth-watering sides. Pudding is also thoroughly taken care of, whether you want to please a crowd with our gooey chocolate desserts, or create a truly stunning centrepiece with our amazing cover recipe – an epic double chocolate and caramel profiterole tower.

This issue is dedicated to all of those lovely foodie traditions every family does a bit differently; for chef Nathan Outlaw that means everything is homemade with no exception, while Val Warner always shuns turkey for a big plump goose.

GBF favourite Tom Kerridge talks Christmas dinner, family traditions and transforming his diet in our exclusive interview, while stylish chef Gizzi Erskine shares her favourite recipes for enjoying on a cosy winter night.

Amazing new dishes include:
*Slow- Roast Duck with Orange & Port Sauce
*Sausage, Cranberry & Chestnut Rolls
*Roast Ham with Marmalade Crust
*Christmas Pudding Brownies
*Clementine & Ginger Trifle
*Perfect Malted Hot Chocolate

Great British Food

Dec-16 Welcome to the Christmas special issue of Great British Food – packed with over 60 glorious seasonal recipes for all your festive favourites. Whether you like to keep it classic or want to experiment with something new this year, we've got it covered – from foolproof turkey, stuffing and glazed ham, to perfect party food, Mary Berry's turkey alternatives and some utterly mouth-watering sides. Pudding is also thoroughly taken care of, whether you want to please a crowd with our gooey chocolate desserts, or create a truly stunning centrepiece with our amazing cover recipe – an epic double chocolate and caramel profiterole tower. This issue is dedicated to all of those lovely foodie traditions every family does a bit differently; for chef Nathan Outlaw that means everything is homemade with no exception, while Val Warner always shuns turkey for a big plump goose. GBF favourite Tom Kerridge talks Christmas dinner, family traditions and transforming his diet in our exclusive interview, while stylish chef Gizzi Erskine shares her favourite recipes for enjoying on a cosy winter night. Amazing new dishes include: *Slow- Roast Duck with Orange & Port Sauce *Sausage, Cranberry & Chestnut Rolls *Roast Ham with Marmalade Crust *Christmas Pudding Brownies *Clementine & Ginger Trifle *Perfect Malted Hot Chocolate

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