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7 of the most enticing (and useful) Christmas recipes

No matter where you’re from, the call of home pulls at your heartstrings at Christmas – and for Brontë Aurell, it’s her Scandinavian homeland that beckons. These recipes from her new book, created in her spice-filled London kitchen, are full of warming, sustaining flavours. You’ll want to make them for family and friends, and some make great gifts… There’s even one for hanging on your tree

RECIPES BRONTË AURELL

PHOTOGRAPHS PETER CASSIDY

FOOD STYLING KATHY KORDALIS

STYLING TONY HUTCHINSON

“Food reconnects us through scents, tastes and deep memories of years gone by. In one bite, you’re back home – even if only for a brief moment. Scandinavia may be dark and bitterly cold at this time of year, but our hearts are some of the warmest you’ll ever find. These recipes were written by candlelight in my warm kitchen, with a never-ending scent of spice and festive music playing in the background, and all were tasted by the people I love.” BRONTË AURELL

Saffranstårta (Swedish saffron layer cake), p94

MEET BRONTË If you love Scandinavian food and live in London, you’ll probably have heard of ScandiKitchen in Fitzrovia, which Bronte Aurell runs with her husband Jonas. The good news is, you can now buy many of the ingredients at scandikitchen.co.uk. Apart from spreading the word about Scandi things, Danish cook Bronte writes cookbooks; these recipes are from her latest

The Christmas lunch starter

Salmon and prawn terrine

SERVES 6-8 AS PART OF A SMÖRGASBORD. HANDS-ON TIME 15 MIN, OVEN TIME 35-45 MIN, PLUS OVERNIGHT CHILLING

MAKE AHEAD

Make the terrine, cover and chill a day before. Make the dressing just before serving.

FOOD TEAM’S TIPS

Leave a 5cm overhang of baking paper on either side of the dish when lining it to help when removing the terrine. For a chunkier paté, pulse the mix very briefly to just combine (step 2). As an alternative to the roe dressing, mix 100ml crème fraîche or soured cream, 100ml plain skyr (or yogurt), 3-4 tbsp finely chopped chives, 1 tbsp chopped fresh dill, a squeeze of lemon juice, salt and freshly ground black pepper in a bowl and chill until ready to serve. Buy organic farmed salmon or sustainable Alaskan salmon.

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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!