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How to make braised red cabbage for Christmas dinner – recipe | Felicity Cloake’s Masterclass
ICYMI: A boldly flavoured traditional Christmas side that’s always a winner when paired with richer meats Braised red cabbage is a relatively recent addition to my Christmas dinner, a contribution from the Scottish branch of the family, though I can’t find evidence it’s any more common in Scotland. Sweet and sour and festively spiced, it’s…
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Paul McLaney
ICYMI: From his folk rock exploits with Gramsci to his spartan solo acoustic work, Paul McLaney has a reputation for traversing musical horizons. The British born singer-songwriter started his Kiwi career in 1998 with The Prayer Room. He’s gone on to release numerous works under various guises; including 2006’s solo effort Edin for which he…
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Paul McLaney
From his folk rock exploits with Gramsci to his spartan solo acoustic work, Paul McLaney has a reputation for traversing musical horizons. The British born singer-songwriter started his Kiwi career in 1998 with The Prayer Room. He’s gone on to release numerous works under various guises; including 2006’s solo effort Edin for which he was…
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Rocket and walnut pesto crostini recipe by Russell Norman
As good on toast as it is stirred through pasta * The 20 best easy Christmas party recipes – in full This little crostino packs a good flavour punch. The peppery rocket and earthy walnuts make a far more robust combination than basil and pine nuts, the more traditional ingredients in pesto. The sauce is…
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Chorizo parsnips, spicy roast potatoes and three-green gratin: Rosie Mackean’s alternative Christmas sides – recipes
ICYMI: Don’t plump for the same old trimmings this year; shake things up with these stellar side dishes Sides at Christmas so often flounder in the chaos that comes with tradition. “Turkey with all the trimmings” means you have to have roast potatoes, carrots, parsnips, sprouts, stuffing and pigs in blankets as a minimum, and…
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Boozy apple sticky toffee pudding – recipe
ICYMI: Rich and fruity, this toffee pudding is a festive twist on one of the nation’s favourites This classic, comforting pudding is hard to resist. Rich, sticky and boozy from the brandy caramel, it makes for a perfect Christmas pudding alternative. You can steam it for that impressive quintessential British pudding look or bake in…
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Karam Sethi’s recipe for garlic fish tikka with cumin raita
ICYMI: Salmon baked in twin marinades of garlic and red tandoori sauce, with a refreshing, garlicky yoghurt dip on the side Today’s fish tikka is one of the standout dishes on the menu of our new restaurant, Ambassadors Clubhouse in Mayfair, where we celebrate the rich culinary traditions of undivided Punjab. Lasooni essentially means garlic,…
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José Pizarro’s recipe for spiced roast squash soup with chorizo migas
ICYMI: A rich soup with everything – texture, comfort, flavour – all rounded off with the satisfying, savoury crunch of toasted breadcrumbs and chorizo This smooth, comforting soup is a great winter warmer. Roasting intensifies the natural sweetness of both the squash and the garlic, the cumin and smoked pimentón add a lovely, smoky, aromatic…
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Rachel Roddy’s recipe for polenta with buttery garlic mushrooms | A kitchen in Rome
ICYMI: You can’t beat polenta with buttery mushrooms: it’s a hug in a bowl Polenta is occasionally known as pulenda. It’s a reminder that both the name and the cooking method has its roots in antiquity and in the Latin word puls, a blanket term for a universal method: long-cooked, semi-liquid dishes, or “mushes”, based…
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Rachel Roddy’s recipe for polenta with buttery garlic mushrooms | A kitchen in Rome
You can’t beat polenta with buttery mushrooms: it’s a hug in a bowl Polenta is occasionally known as pulenda. It’s a reminder that both the name and the cooking method has its roots in antiquity and in the Latin word puls, a blanket term for a universal method: long-cooked, semi-liquid dishes, or “mushes”, based on…
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Nigel Slater’s recipes for baked swede and potatoes, and autumn vegetables with aubergine cream
Baking vibrant vegetables will add colour to darker days The garden has turned a buttery yellow, the leaves of the fig and medlar, pear and plum, are mostly fallen now. Sweeping them up is a daily job involving a road-sweeper sized broom. A pleasure, actually. Before I pick up the brush, I put a tray…
