I don't know about you but, in our house, we eat Christmas lunch around 1pm, specifically so that by early evening we'll be feeling nicely peckish and sufficiently merry to tackle the leftovers.
Leftovers are by far the greatest thing about a Christmas dinner. The range of chutneys, sauces and condiments on offer this time of year is vast. To create a magnificent spread you need do little more than stick a few jars of pickles out on the table with some cheese, c...
26 Dec 2012 10:00 GMT
I’ll start off by saying I’m not a vegan. I eat vegan at home, try to when I’m out, and when I do buy animal products, I do so locally and consciously.
Basically, though I’m not vegan, I see the health, ethical, and environmental benefits to a plant-based diet. I think the amount of education and cultural interest in veganism, as well as eating local and organic, is fantastic.
20 Dec 2012 15:30 GMT
One of my favourite types of cuisine that I rarely cook at home is Japanese, which is odd considering how much I love it. If you're familiar with Japanese and Asian food - it's not all sushi. There are fantastic healthy and vegetarian options and more decadent dishes like steamed buns and glorious noodle soups.
20 Dec 2012 12:30 GMT
Baking at Christmas is one of my favourite things to do.
It's more calming than shopping, I don't have a wishlist to abide by, and I can listen to my favourite Christmas songs over and over again without anyone complaining. ("I'm BAKING, I need CREATIVE INFLUENCE, OKAY?!")
19 Dec 2012 14:00 GMT
The pursuit of the perfect roast potato becomes the subject of almost religious fervor at this time of year. The humble potato is elevated to a precious golden nugget to adorn many a heaving festive plate.
In my house, discussions about roast potatoes start around mid-October. There are many variables that need to be considered: fat, potato variety, oven temperature, roasting duration...
18 Dec 2012 17:00 GMT
Britain is a nation of sausage roll lovers. But, by and large, our ready-made offerings can be pretty naff. I would implore you, where possible, to make your own. They are quick and easy, taste infinitely superior to their frozen counterparts, and are always the first thing to go on the buffet table.
17 Dec 2012 12:00 GMT
My best friend recently returned from a late summer holiday to Italy. I know, I hate her too. On almost every photo she was accompanied by exotic looking glasses of amber liquid with orange slices, Spritz. As well as the afternoon naps, the people, the architecture, she mainly raved about the spritzes.
14 Dec 2012 11:00 GMT
The sugar cookie is one of the classic childhood cookies. Whether it is Easter or Valentine’s Day, sugar cookies are popular anytime of the year. I can remember growing up and making cutout sugar cookies in the shapes of hearts, rabbits, and candy canes.
This year I wanted to recreate a sentimental Holiday treat with a Christmassy twist. These peppermint white chocolate sugar cookies are the perfect addition to any office potluck or coo...
13 Dec 2012 12:30 GMT
The quintessential flavours of winter have always been cinnamon, nutmeg, and ginger. From mulled cider to gingerbread cookies, winter is best defined not only by the weather, but by these three spices.
In a season of cookies and cakes this recipe for apple and pear butter is the perfect gift. I find that by the end of December I don’t even want to look at another cookie, whilst this apple butter’s appeal extends far beyond the holiday season. Apple butter is th...
12 Dec 2012 12:30 GMT
Tempting as it is to mull every glass of alcohol in sight come December, sometimes only an ice cold beverage will do. What better way to contrast vast quantities of stodgy food, than a crisp gin & tonic, an icy bourbon, or a fruit flavoured brandy?
Grand Marnier simply tastes of Christmas. Its brandy base makes it an obvious kitchen staple for anyone in charge of the pudding or cake. It is also fantastic for those whose main respons...
11 Dec 2012 12:00 GMT