FOOD NEWS AND VIEWS
RECIPE: SARAH AKHURST.
Greatgifting
A Ukrainian Christmas by Nadiyka Gerbish and Yaroslav Hrytsak
This beautifully illustrated book introduces us to Ukraine’s unique festive traditions – from food and gifts to music and celebration, along with a look back at the country’s rich history. First published in 2020, it’s been updated to include a new foreword from the authors following the start of the war, and the publisher is making a donation to the Disasters Emergency Committee Ukraine Humanitarian Appeal.
Sphere, £16.99
STARTERS ORDERS
Look out for these new fish starters from the Taste the Difference range. Serve up King Prawn Mocktails, a clever twist on a virgin bloody Mary with spiced tomato jelly and Marie Rose sauce, or wow your guests with Beetroot & Orange Smoked Salmon. From £4.50.
TAKE 3… EASY AFTERS FOR THE BIG DAY
No energy to make a dessert? Pick up these pudding solutions to save time
Taste the Difference Caramelised Biscuit Pudding 700g, £15
Chocolate cake with sticky caramel sauce and biscuit buttercream (from 14 December).
Jude’s Light Madagascan Vanilla Custard 500g, £2.25
Thick, creamy but with 30% less fat and sugar.
Taste the Difference Blondie Gingerbread Pies 305g, £2.25
Crumbly pies with chocolate and almond blondie – topped with gingerbread men.
TAKE 5 INGREDIENTS
Chorizo stuffing balls
Combining chorizo and regular sausage meat is a great way to pack your stuffing with loads of flavour, without using lots of ingredients.
Finely chop 1 red onion and put it in a frying pan with a splash of water. Cook gently until softened. Add 1 tbsp chopped fresh rosemary (or 1 tsp dried) and cook for a minute; cool. Remove the skins from 250g mini cooking chorizo and chop the meat. Mix with the meat from 400g pork & apple sausages, the onion and 50g sourdough bread, whizzed into crumbs. Mix well with your hands until everything is combined. Season, shape into 12 balls and chill until ready to use (or freeze; defrost before cooking). Preheat the oven to 200°C, fan 180°C, gas 6 and bake the stuffing balls for 30 minutes.
SERVES 6
DF HANDS-ON TIME 20 mins
TOTAL TIME 50 mins
3 ways with…
Junior food editor Abigail Spooner shares three ways to use this in-season veg.
1. CURRY-ROASTED Toss parsnip wedges with oil, garam masala, turmeric, black mustard se
