FOOD NEWS AND VIEWS SAINSBURYSMAGAZINE.CO.UK
Cook the books
‘Delia Smith for the TikTok generation’ is a bold statement, but this fun cookbook from chef Sohla El-Waylly is exactly how it’s described: 150 recipes to help younger cooks and bakers become more confident in the kitchen. It’s packaged up with engaging and brilliantly named chapters, such as ‘Temperature Management 101’ and ‘Break it Down and Get Saucy’, making it the perfect Christmas stocking filler for budding chefs.
Square Peg, £30
TAKE 3…
Classic Toblerone chocolate with a smooth truffle centre.
Smooth Baileysflavoured vanilla ice cream swirled in caramel sauce and topped with dark chocolate pieces.
Belgian chocolate mousse in a wonderful village setting. In stores from 20 December.
TIME-SAVING HERO
Look out for the ultimate failproof Christmas dinner: this Taste the Difference Slow-Cooked Buttermilk Turkey Crown with Maple-Cured Bacon roasts in just 90 minutes. It’s also served with a side of buttery sage and onion pork stuffing, saving you more time in the kitchen. £45, 2.3kg.
TAKE 4 INGREDIENTS
These little nibbles are as cute as can be, and tasty too!
Drain and pat dry 1 x 125g pack mozzarella pearls. Count out 32 pitted black olives, then slice 16 in half vertically, for the wings. Cut 16 slices, about 5mm thick, from a peeled carrot. Cut a small triangle from each one; this creates a beak while also giving shape to the feet. Push a carrot beak into the pitted end of each of the whole olives to form the heads. Holding a half-olive wing on either side of a mozzarella body, sit it on top of a disc of carrot feet. Push a cocktail stick through an olive head, then push this down through the body to the feet, to hold everything together. Cut a prosciutto ‘scarf’ with scissors (or use blanched chives for vegetarians) and wrap around each penguin.
MAKES 16
GF HANDS-ON TIME 30 mins
TOTAL TIME 30 mins
3 ways with… cranberries
It’s so easy to make your own cranberry
