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.
We have our Spanish explorer friends to thank for bringing Turkeys back from their expeditions into the Americas somewhere in the sixteen hundreds where these birds were native. However, they never really gained true acceptance and popularity until around the middle of the eighteen hundreds.
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.
Two wonderful specialist diet-friendly mince pie recipes for you to sink your teeth into this Christmas.
To get you in the Christmas spirit we’ve rounded up the best Christmas markets across Europe for steaming mulled wine and sugary treats.
Out of all the birds, goose is possibly my favourite – golden, crisp skin and deliciously succulent, dark meat that shreds off the bone.
Pip from Jamie’s food team takes us through the Christmas spices, and gives her tips of mulled wine and adding a festive touch to any dish