Food editor Tom Shingler mixes and matches this month’s recipes
BITE-SIZE BEAUTIES
Miso devilled eggs (p34) Moules gratinées (p44) Rose petal jam crescents (p80) Intense dark choc truffles (p88)
• Anyone who visits during the festive season will be suitably impressed with these canapés: devilled eggs made magic with miso; crunchy garlic butter mussels; Romanian biscuits fragrant with rose – and truffles from the UK’s greatest chocolatier.
A merry Christmas indeed!
FESTIVE BAKING
Rolled carrot cake (p92) Cozonac (p82) Butternut crunch pie (p114) Mince pie treacle tart (p144)
• There’s nothing like baking to get you in the Christmas spirit! Get the children involved with Jamie’s scrummy roulade; try cozonac bread, an Ottolenghi sweet-meets-savoury squash & filo pie or our stellar mince pie spice-filled treacle tart
WINNER DINNER
The Galvins’ venison wellington (p59) Heston’s ultimate roast potatoes (p108) Marmite parsnips (p38) The greatest gravy (p113)
• Fancy something a bit different on the big day? Opt for a stunning make-ahead wellington, paired with our Marmite parsnips and a plant-based gravy that’s better than its meaty counterparts (honest!). And don’t forget Heston’s ultimate roastie recipe
OVER TO YOU
Subject: The joy of cake From: Jennie Gardner
Reading ‘Cake + love = joy’ in the October issue has inspired me. I’ve earmarked the brownie recipe [p75] to make for my mum and sister to say thank you for looking after my dog while I was away. Although this is only a tiny thing compared to the volunteers baking birthday cakes for children who’d otherwise not have one, I still feel it’s important. Cake allows us to speak from the heart, spreading joy in the process and making the world a sweeter place. Thank you for reminding me of this.
Subject: Pasta water magic From: David Driver
I must congratulate Tom Shingler on his pasta water tips [Oct, p122] as it’s taken my pasta recipes to another level. Although I was aware of the benefit of a splash of pasta water in the sauce, I never understood the why or (more importantly) the how. And the ‘orange squash’ approach was a revelation. My latest bucatini all’arrabbiata did not disappoint. Grazie, Tom!
Subject: Glorious gratin From: Wendy Gould
I try to limit food waste, so I was determined to use my Halloween pumpkin for more than decorating my doorstep. Not being a huge fan of pumpkin soup, I was delighted
