The best advice for incredible baking this festive season, even if you haven’t been organised enough to bake your cake months in advance.
Hard to believe as it is, not everybody likes Turkey, or needs such a large bird. So what are the alternatives?
We meet the Swedish chef at the Nordic festival in Camden, London, to discuss his role in the global focus on new Nordic food.
Overwater is neither trying to hide its Georgian roots nor leave it to crumble at the seams; it’s utterly decadent and unashamedly antique.
Cumbria is without question my favourite part of England, and if you’ve never been, Christmas is a magical time to go.
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.
Whether it’s tasty little smoked morsels on blinis as canapés or a magnificent fresh side on a platter, salmon and parties go hand in hand.
At Barbecoa we start with the best birds available, bone and roll them, and if you want to choose your stuffing we’ll put that in too.
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.