For a large number of countries the big culinary focus and main celebrations of the festive season are actually held on Christmas Eve.
The festive period is the perfect time to set aside a morning to kick back, relax and treat yourself to a lie-in followed by a lazy brunch.
Whatever your choice of poultry or meat, the sides you serve will make all the difference, so they are worth a little thought in advance.
A traditional mince pie is made with a crumbly shortcrust pastry, but I’ve also seen them made with puff pastry or even with filo pastry.
Stir-up Sunday, where families leave church and teach the kids how to stir up pudding ingredients, falls on the last Sunday before advent.
We’re creeping into mid-November, which means that Christmas is just around the corner. Time to start getting organised…
It’s November, which means it’s time for fireworks, warming mugs of cocoa, foil-wrapped jacket potatoes, sizzling bangers and tasty treats.
For our Halloween theme this year I’ve been looking for a couple of perfectly ghastly recipes to bring to the party after trick or treating.
All my thoughts turn to food when throwing a Halloween party that makes sure everyone of all ages experiences an eerie evening to remember.