The festive issue of Jamie Oliver’s food magazine is crammed with cracking cakes, cookies & pastries to warm your home this holiday.
Packed with new twists on old favourites, December’s issue of Jamie Magazine is a home baker’s dream. Ring the changes with our alternative Christmas baking recipes from Christmas pudding biscuits to winter wonderland coconut cake. Then try your hand at some of our nut recipes, such as walnut bread and orange, cardamom & brazil nut biscuits.
But it’s not just cakes. Jamie presents crowd-pleasing party favourites, from gumbo to Chinese-inspired pork belly buns. The UK’s best butchers share their tips on roasting celebratory joints from rib of beef to York ham. And talking of ham, we’ve got a host of great suggestions for using up your festive hock.
Elsewhere we have a sneaky peek at Food Fight Club, the new TV show from Jamie & his farmer friend Jimmy Doherty; Gennaro Contaldo takes us on
a pigeon shoot and cooks up the spoils; Antonio Carluccio shares his favourite recipes from Italy’s Alps; and there’s a British take on Bologna’s bollito misto that uses haggis, gammon & lots more meaty treats.
All this – plus our vegan & gluten-free Christmas menu, inventive ways to use up your leftovers, and hints, tips & cheats aplenty – makes the December issue of Jamie Magazine an invaluable companion this Christmas.
Issue 34 of Jamie Magazine is on sale from 29 November. Priced £3.99, it is available in supermarkets, WHSmith, and leading independent newsagents. It is also available digitally for your iPad/iPhone from iTunes. You can subscribe to both formats of Jamie Magazine online.