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Leftover Christmas ham and poultry are readymade for these pastry parcels of festive fun Isn’t it time we looked at leftovers in a different light? They are tidy packages of beautifully seasoned ingredients prepped, cooked, ready to go and perfect for making something new when you are short of time and inspiration. Christmas leftovers are a thing of joy, and a readymade filling for these empanadas. Whether you buy the pastry or make the dough from scratch, the joy here is in the rich, glorious flavour of the filling. Continue reading... from Recipes | The Guardian https://ift.tt/Ddug0f9 via IFTTT

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Comfort food to see you through the winter: squash polenta with spicy oil, chicken pie with prunes, and an apple-and-pear sponge pudding We’ve made it through another year – well done us! There are all kinds of ways to see out 2022, but whether you’re dressing up to party or donning slippers to get cosy, the weeks ahead demand only one thing of the kitchen: comfort food. What that is means different things to different people, but there’s often something about its texture that hits the spot: flaky, all-butter puff pastry, warm sponge, duvet-like polenta, soft prunes, melted cheese … These are just some of the ways I’ll be getting comfort from food in the new year, and I hope you will, too. Here’s to 2023. Continue reading... from Recipes | The Guardian https://ift.tt/XQOW46J via IFTTT

Put zing into leftover veg with sprouts dressed in a herby, lemony yoghurt, and couscous jewelled with pomegranate, citrus and nuts These recipes reimagine your Christmas leftovers; they are also a fresh way of working with what’s on offer at this time of year. The idea is to keep things easy and stress-free, so you use up what you have, though with as much veg as possible, as well as bursts of citrus flavour to liven everything up. Use these recipes as a baseline and adapt them to your liking. Continue reading... from Recipes | The Guardian https://ift.tt/rWOQFh0 via IFTTT

Rooibos tea with lemon and maple syrup (and maybe a dash of rum) makes a welcome new year’s rescue remedy Rooibos has been used for millennia in South Africa as a rehydrater, and this rescue remedy is an easy and delicious way to do battle with a New Year’s Day hangover. It’s equally good served hot or cold: make it the night before and refrigerate, or warm your hands around the comfort of a hot mug. If you’re made of sturdier stuff, turn it into a hot toddy by replacing the lemon juice with 25ml good dark rum. Henrietta Lovell, founder of Rare Tea Company and author of the Infused: Adventures in Tea, published by Faber & Faber at £20. To order a copy for £17.40, go to guardianbookshop.com . Continue reading... from Recipes | The Guardian https://ift.tt/cmbdGel via IFTTT

Not much can beat a crumble – except, perhaps, this pear variety soaked in wine and spices for festive flavour There are few things more comforting than a bowl of hot crumble and custard. A classic apple crumble will always reign supreme, but I like to switch things up for the festivities. Mulling pears in wine and spices not only gives wonderful flavours, but also turns the fruit a beautiful shade of red. I like to do that stage in advance, and leave the pears to sit in their poaching liquid for a few hours, to deepen in colour, before I add the topping. Continue reading... from Recipes | The Guardian https://ift.tt/EjltyJH via IFTTT

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Use this Sicilian fortified wine in cocktails, boozy desserts, for adding to soups … or just as cook’s special treat Got a culinary dilemma? Email feast@theguardian.com I made Felicity Cloake’s tiramisu , which was delicious, but I still have a nearly full bottle of marsala. What else can I make with it? Viv, Cardiff Not all marsala is made equal: you have secco (dry), semi-secco (medium-dry) and dolce (sweet), but, as Viv is talking tiramisu, I’m going to assume it’s the last that’s in need of using up. However, before we dive into that, the Guardian’s drinks expert Fiona Beckett says it’s worth noting that this Sicilian fortified wine is often sold in half-bottles, although she grants that’s not much use to Viv now. “That said,” Beckett adds, “the great news is that you can essentially use it wherever you would use a sweet sherry.” First and foremost, consider spent marsala a cook’s treat. “Dip into it when you’ve finally got rid of the family and things quieten down,” says

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Not the super-crisp variety of roast potatoes, but irresistibly sticky ones infused with chicken juices, lemon and garlic, all baked in the one tray In summer, its hardest season, the fridge in the butcher’s shop below our flat hums. It isn’t a constant hum, or even a consistent one. Mostly, it sounds like a tired bee trapped against glass in another room. But then, every so often, it gets louder, turning first into a cross wasp, then an old tube train, before dropping off so suddenly, it sounds as if it has been turned off. It hasn’t, of course, and soon, like a child playing or someone on a cheerful stroll, it is humming again. This fridge has caused controversy in our building, being responsible for sleepless nights and a divorce. As someone who sleeps through almost everything, I know the level of hum only because it has kept me company reading or scrolling on my phone. The issue goes away in winter, when the fridge, with less to do, is turned down, meaning the hum is more of a v

From whipping to decorating, three experts share their tips on how to prevent your Christmas dessert – and you – from deflating Get our weekend culture and lifestyle email If trifle is the ultimate stoic make-ahead dessert of Christmas, then pavlova is its billowy, needy, time-sensitive opposite. The former can be hacked with store-bought sponges and packet jelly and live quite happily in the fridge until serving time. The latter requires a deep working knowledge of egg-white alchemy and your kitchen’s microclimate to achieve the delicate marshmallow core and crisp exterior. “Anything that has just a few ingredients is nightmarishly hard – because it’s technique only,” says pastry chef Alistair Wise. “You can’t put micro herbs on it and hope it’s OK.” Continue reading... from Recipes | The Guardian https://ift.tt/VmWsKOo via IFTTT

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Leftover Christmas ham and poultry are readymade for these pastry parcels of festive fun Isn’t it time we looked at leftovers in a different light? They are tidy packages of beautifully seasoned ingredients prepped, cooked, ready to go and perfect for making something new when you are short of time and inspiration. Christmas leftovers are a thing of joy, and a readymade filling for these empanadas. Whether you buy the pastry or make the dough from scratch, the joy here is in the rich, glorious flavour of the filling. Continue reading... from Recipes | The Guardian https://ift.tt/NUrOJpI via IFTTT

This much-loved spicy Cajun/Creole classic is the perfect way to give those festive leftovers a final send-off There comes a point each year when even the most ardent sandwich fancier (me) has had her fill of turkey and bread sauce-stuffed butties and thoughts turn to giving the big bird a decent send-off. This much-loved Cajun/Creole classic, traditionally made with whatever meat happened to be around, is also easily adapted to festive leftovers. Prep 20 min Cook 45 min Rest 10 min Serves 4-6 Continue reading... from Recipes | The Guardian https://ift.tt/axq1z2t via IFTTT

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Boxing Day never looked so good with these simple yet smart ideas from our experts to use up the remains of the big day Got a culinary dilemma? Email feast@theguardian.com What interesting things can I do with my Christmas Day leftovers? Chloe, Margate Sure, Christmas dinner is great, but leftovers can be even better. Yesterday’s meat and veg encased in pastry for a pie, for example, or a turnover is a winner come Boxing Day, says Lisa Goodwin-Allen, executive chef of Northcote in Lancashire and The Game Bird at The Stafford in London. “They’re super-simple and can be made from everything left in your fridge.” She melts 20g butter, adds a diced onion and 100g sprouts, and cooks until soft. “Add crushed garlic, 60ml cream, season and cook for four minutes, then add a handful of diced turkey and ham.” Spoon on to squares of rolled puff pastry and fold, “pinching the sides to ensure you don’t have any air pockets. Slash with a knife and bake at 230C (210C fan)/450F/gas 8 for five t

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Put zing into leftover veg with sprouts dressed in a herby, lemony yoghurt, and couscous jewelled with pomegranate, citrus and nuts These recipes reimagine your Christmas leftovers; they are also a fresh way of working with what’s on offer at this time of year. The idea is to keep things easy and stress-free, so you use up what you have, though with as much veg as possible, as well as bursts of citrus flavour to liven everything up. Use these recipes as a baseline and adapt them to your liking. Continue reading... from Recipes | The Guardian https://ift.tt/HO9TsIb via IFTTT

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Audiences want to know what time the King's speech is on during Christmas Day and what channel they can watch it on. We reveal all the details. from Goodto RSS Feed https://ift.tt/awtvAdY via IFTTT

This fantastic vegan centrepiece makes full use of those outer cabbage leaves that all too often just get thrown away I devised today’s nut roast for Oddbox , a veg box outfit that supports farmers by buying wonky fruit and veg that they might otherwise find hard to shift. It’s moist, flavourful and a fun use for outer cabbage leaves, which often get thrown away; it’s also a wonderful vegan centrepiece for a celebratory table. Continue reading... from Recipes | The Guardian https://ift.tt/Zpf3OqU via IFTTT

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An anything goes mix of shellfish and fish, this fragrant, spicy stew is a great way to make the best of your local fishmonger Haemultang is a deliciously wholesome Korean soup, made from a combination of shellfish and fish, simmered in a spicy broth. Quite often it is cooked in a heavy stone pot that retains its heat at the table; but sometimes it is served bubbling over a portable stove, especially when there’s a crowd to feed. This already wonderful dish is even more special for me, as it holds sentimental memories – both of the home I grew up in and travel to my mother’s homeland. Continue reading... from Recipes | The Guardian https://ift.tt/rbd2mnh via IFTTT

Ready-made ingredients do the heavy lifting in a dish that’s bursting with flavour A large part of my ability to put dinner on the table, sometimes at the last minute, relies on the genius of good ready-made ingredients. Specifically, I am talking about silken tofu, tahini and crispy chilli, all of which feature in today’s recipe and which are excellent friends in the kitchen. Good-quality silken tofu is a textural pleasure that can barely hold itself together; it’s gentle, savoury and soothing. It rubs along well with creamy hot aubergines, and the pair of them together are very receptive to most big delicious flavours – such as ginger, soy and crispy chilli – that you can throw at them. Continue reading... from Recipes | The Guardian https://ift.tt/T84g1k3 via IFTTT

Should guests with varying appetites turn up at short notice over the Christmas holidays, this dauphinoise, herby stuffing and pear dessert should help cover all bases A festive “last minute” is not quite the same as a Monday night “last minute”. Agreed?! A festive last minute means that you’ve just been told that a few extra people are turning up for tomorrow’s feast. And one of them happens to be vegan, another is gluten-free and the other one’s just going to be very (very) hungry. Festive feasting is all about fending off last-minute curveballs such as this, so here are three dishes to help keep you covered. Continue reading... from Recipes | The Guardian https://ift.tt/3TMXlsb via IFTTT

A citrussy, pineapple punch awash with eastern spices and chai-spiked rum A festive rum cocktail with a chai twist. Abhi Sangwan, co-founder, Manthan , London W1 Continue reading... from Recipes | The Guardian https://ift.tt/OAne6dP via IFTTT

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How to turn the flavours of a mince pie into a proper pud, to be enjoyed with great sploshes of custard I adore mince pies – but are they a pudding? I always think not, but I want them to be; to transpose all those rich, spiced, fruity and buttery flavours into something that rounds off a meal a little more lightly. So that’s what I’m giving you today: a divine cross between a mince pie and a steamed sponge. These mini puddings are heaven, and I urge you to try them this Christmas. I like serving them piping hot, with generous lashings of custard or cold cream. Continue reading... from Recipes | The Guardian https://ift.tt/uvi67DE via IFTTT

A mountain of choux buns smothered in chocolate sauce and pistachio spread, plus a festive panettone tiramisu, from Big Mamma’s pastry guru Two showstopping Christmas desserts. The first is a choco-pistachio choux bun spectacular: three buns a head will make a generous serving, and, if you have more guests, just make more buns and build a taller tower. The second is a festive take on Big Mamma ’s signature tiramisu, and is a great way to use up leftover or old panettone (or to add a spiced, fruity twist to the traditional classic). Bear in mind, too, that I always weigh out liquids for baking – it’s just so much more precise – so I recommend you do the same. Raphaël Henry is executive pastry chef for Big Mamma Group UK , including Gloria , Circolo Populare and Ave Mario ; their fourth UK restaurant, Jacuzzi, opens in January 2023. Continue reading... from Recipes | The Guardian https://ift.tt/74bj9Nt via IFTTT

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This fantastic vegan centrepiece makes full use of those outer cabbage leaves that all too often just get thrown away I devised today’s nut roast for Oddbox , a veg box outfit that supports farmers by buying wonky fruit and veg that they might otherwise find hard to shift. It’s moist, flavourful and a fun use for outer cabbage leaves, which often get thrown away; it’s also a wonderful vegan centrepiece for a celebratory table. Continue reading... from Recipes | The Guardian https://ift.tt/Gv8L6pc via IFTTT

If you're wondering when is the Death in Paradise Christmas special as you try to plan your Christmas TV viewing, we've got all the details right here. from Goodto RSS Feed https://ift.tt/aLwxqol via IFTTT

The monarch has a funny way of spreading festive cheer among his royal household, according to a former butler. from Goodto RSS Feed https://ift.tt/iqtw6Sy via IFTTT

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The rumour and intrigue around strange dish names is perfect dinner party fodder, and has provided inspiration for a pair of culinary performance artists What were once markers of sophistication, devils on horseback have fallen out of favour. But the evocatively named dish of toothpick-skewered, bacon-wrapped prunes has a history stretching back to the 19th century. Variations exist in France, England and the US, from spiced oysters in place of fruit – angels on horseback; to pastry-wrapped wieners – little pigs in blankets. The canape’s convoluted history is told in Devils on Horseback: A Global Etymology of Oddly Named Dishes. Published by the Melbourne-based duo Long Prawn – who stage culinary events and write cookbooks together – the recipe book dives into the history and hearsay underpinning curiously named dishes from across the globe. Continue reading... from Recipes | The Guardian https://ift.tt/yGofMxR via IFTTT

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The types of cheese to include and which accompaniments work best are all telling decisions – but, our experts tell us, the key is timing Got a culinary dilemma? Email feast@theguardian.com How do I put together the best Christmas cheeseboard? Sarah, Ludlow The number one rule, Sarah, is not to buy your cheese too early. “It’s like a bottle of wine – when you open a whole cheese, a lot of those flavours, smells and textures dissipate with time,” says Andrew Swinscoe, who owns and runs The Courtyard Dairy near Settle, North Yorkshire. “You could buy some waxed truckles now for Christmas, but cut pieces are best bought as close to the day as possible.” As for which cheese to go for, either play it safe with a spread of crowd-pleasers, be a little more adventurous or find a happy medium. Whatever your strategy, Patricia Michelson of La Fromagerie in London says, “Always stick to growing the flavours and textures to an ultimate flourish at the end.” But how, exactly, do you do this? M

A gloriously spicy, fruity, boozy twist on a Christmas classic Remove 250g of butter from the fridge and leave it to come to a cool room temperature. Put the butter in a bowl and beat it with a wooden spoon. Add 100g of mincemeat to the butter, but don’t mix them together yet. Finely grate the zest from a medium- sized orange and add to the butter. Add a pinch of ground cinnamon – no more – and 2 tsp of brandy . Cut 75g of candied peel into small dice (or use ready diced) and add. Mix together the butter, mincemeat, orange zest and brandy, stirring to combine, but make sure not to overmix. Continue reading... from Recipes | The Guardian https://ift.tt/MC0EDuZ via IFTTT

Over-ripe fruit is still delicious if poached and served on breakfast cereal, porridge or yoghurt, but if you fancy pushing the boat out, you could opt for this glorious pavlova Some £1.17bn worth of fruit, veg and bread is wasted every year by Britons, according to research by Sainsbury’s , which equates to every household throwing away nearly three items a week. But even over-ripe fruit that’s no longer good to eat raw is delicious if poached and sat upon a glorious pavlova. Continue reading... from Recipes | The Guardian https://ift.tt/C2KEgSU via IFTTT

Prince Harry and Meghan Markle released their Christmas card on Friday, the day after the second half of their Netflix docuseries dropped from Goodto RSS Feed https://ift.tt/gzkRfjl via IFTTT

What do you get when you cook with eggs, cream and the occasional shot of booze? That’s right – Christmas on a plate Unless you’re American, eggnog is a tough sell. Necking raw egg, albeit sweetened and mixed with cream, is something you can probably only do if you’ve been brought up in a very specific culture (or you happen to be on an absurd protein kick). Things get even less appealing when alcohol is involved, as eggnog often comes spiked with some amount of brown spirit, because then it becomes a hellish hybrid of booze and hangover cure in one. But maybe nog newcomers are going in too hot. After all, what is eggnog if not a weird sort of custard? And what is custard, if not a woefully underused recipe ingredient? That’s right: forget about drinking eggnog. This year I want you to eat it. And here’s how. Continue reading... from Recipes | The Guardian https://ift.tt/yxgz6UK via IFTTT

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A festive glassful featuring prunes soaked in armagnac, then pureed, layered with vanilla and brandy cream, and topped with chocolate shards The French have long been wise to the pleasures of prunes but in Britain we seem to overlook them. Growing up, my mother would work wonders with Agen prunes, gently poaching them for various glorious concoctions. Cut to a French exchange in Paris when I had a prunes and armagnac ice-cream alongside a scoop of dark chocolate, from a shop on Île Saint-Louis. The flavours are still etched in my memory, and inspired this delectable pudding. Continue reading... from Recipes | The Guardian https://ift.tt/FHJwtzQ via IFTTT

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The festive favourite gets our resident perfectionist’s treatment Christmas isn’t Christmas in my family without a vast pork pie, which, unlike the rest of us, becomes increasingly slight as the festivities wear on. For all my mum’s horror stories on the subject, it’s surprisingly simple to make your own – especially if you replace the traditional, and divisive, pork jelly with a quicker, fruitier alternative. Prep 1 hr 15 min Cook 2 hr 20 min Serves 10-12 Continue reading... from Recipes | The Guardian https://ift.tt/isGoMWO via IFTTT

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This colourful first course of blood orange, radicchio, pistachio and Stilton salad is light and refreshing, so it makes the perfect start to your festive feast... from Goodto RSS Feed https://ift.tt/fjuZGBx via IFTTT

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It’s the fudgy crumb, crackly casing and luxuriant cream centre that elevate this French showstopper above the workaday swiss roll I try to embark on these columns with an open mind: to engage the spirit of strict scientific neutrality in pursuit of culinary perfection. Yet, this week, as I rolled roulade after roulade, whipped cream softly spilling on to the counter in front of me, I realised that I was not only striving towards perfection, but attempting to recreate a very specific, decades-old sensory memory. The first mention of chocolate roulade in the British Newspaper Archive comes in 1976, but references peak in the late 1990s, when they also seemed to pop up at every special occasion I attended as a greedy teenager, often accompanied by an equally modish fruit coulis. Strictly speaking, of course, a roulade simply refers to anything rolled – beef olives are roulades, as are involtini and that French cream cheese flavoured with herbs and garlic – but these roulades were al

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This Christmas, try a festive filo pie followed by irresistible lemony truffles I can hear the church bells from the kitchen, even more so if it’s a fine Christmas morning and the doors are open on to the garden. I will send the smell of roast duck with baked apples and potatoes cooked slowly in more of the bird’s glorious fat out into the garden to tease the neighbourhood foxes. I will also be making a beetroot pie. To balance the roots’ earthy sweetness I will crumble salty white feta into the filling and include the beetroot leaves, too. The pastry will be crisp and buttery filo. Actually, I will roast two ducks, the second for tearing to pieces the next day, the cold meat to be eaten with pickled cabbage and slices of the cold beetroot and feta pie. (Little cooking goes on during Boxing Day, though I usually get a pot of bean soup on to simmer.) Continue reading... from Recipes | The Guardian https://ift.tt/63gbCEO via IFTTT

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Ready-made mincemeat, marzipan and filo sheets make this a relatively faff-free festive dessert As much as I love cooking for people, I adore watching Poirot re-runs and playing rounds of Who Am I? on Christmas Day. This means getting well ahead of the cooking, and things such as this baklava are a bit of a no-brainer: it has all the fun and flavour of Christmas, but none of the faff. It’s made using ready-made mincemeat, marzipan and filo sheets, and so “making” it is actually more of an assembly job. And, just like me, it can then sit around quite happily for a week or so without any trouble. Continue reading... from Recipes | The Guardian https://ift.tt/XMZtTIS via IFTTT

Light but substantial dishes to keep you going on Christmas morning before the main event I love London during the holidays and have spent nearly every Christmas here for the past 15 years. The capital becomes a ghost town and businesses shut for days – something that doesn’t happen in the same way in the US, where I grew up. It’s a tradition at our Violet bakery to stay open until about 1pm on Christmas Eve, handing out eggnog to customers who come to collect hampers, mince pies, cakes and puddings at the last minute before the big day. By the time the shop is all closed up, there is just enough time to have dinner with friends and then go home to lay out cookies for Santa Claus. On Christmas morning, I rise at dawn to make freshly squeezed orange juice, coffee and cinnamon toast to keep the wolf from the door while we open presents. The clean-up of all the pretty paper and ribbons has to be quick, before making breakfast. The breakfast is light but substantial. We like to walk in

Over-ripe fruit is still delicious if poached and served on breakfast cereal, porridge or yoghurt, but if you fancy pushing the boat out, you could opt for this glorious pavola Some £1.17bn worth of fruit, veg and bread is wasted every year by Britons, according to research by Sainsbury’s , which equates to every household throwing away nearly three items a week. But even over-ripe fruit that’s no longer good to eat raw is delicious if poached and sat upon a glorious pavlova. Continue reading... from Recipes | The Guardian https://ift.tt/Uf57zEc via IFTTT

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The traditional comforting pud gets a cranberry and almond twist for a touch of festive flair Bread and butter pudding: so simple, so comforting. For the most part I quite like a traditional one, but during the festive season, I’m more than happy to break a few rules. The cranberries bring a welcome burst of colour and a delicious tartness that cuts through everything rich. And December is probably the only time of year that I’ll happily eat marzipan, so I’ve snuggled a few nuggets into the custard for pops of almondy chewiness. Continue reading... from Recipes | The Guardian https://ift.tt/ha8pSTr via IFTTT

We take a look at are Cam and Emily still together, one of the favourite couples from Too Hot To Handle's second series from Goodto RSS Feed https://ift.tt/FAdzP9h via IFTTT

Body language expert unpicks The Duke and Duchess of Sussexes' actions following the final instalment of their Netflix docu-series. from Goodto RSS Feed https://ift.tt/dkZXYSi via IFTTT

Last-minute Larry? Chill, these last-minute Christmas gifts will get there in time from Goodto RSS Feed https://ift.tt/6eJwC0O via IFTTT

The top 10 viral TikTok food trends of 2022 have been revealed by Hello Fresh and here's how you can serve them up for family and friends this Christmas from Goodto RSS Feed https://ift.tt/3osmcIv via IFTTT

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A multi-functional frozen dessert maker by Ninja Kitchen with seven pre-set programmes and Ninja Creamify Technology... from Goodto RSS Feed https://ift.tt/4nu5b6C via IFTTT

The Princess of Wales is rocking a pair of bargain hoops for her annual festive family Christmas portrait. from Goodto RSS Feed https://ift.tt/bHvEU03 via IFTTT

A new trailer for Prince Harry and Meghan Markle's Netflix documentary makes bombshell claims against the Palace from Goodto RSS Feed https://ift.tt/joa2r4S via IFTTT

Prince Harry and Meghan Markle will be celebrating Christmas in the US after reportedly rejecting the King's invitation to join the Royal Family at Sandringham from Goodto RSS Feed https://ift.tt/azknuqs via IFTTT

The budget supermarket chain is helping customers feed the family for less this Christmas. from Goodto RSS Feed https://ift.tt/oUfwxhD via IFTTT

The festive favourite gets our resident perfectionist’s treatment Christmas isn’t Christmas in my family without a vast pork pie, which, unlike the rest of us, becomes increasingly slight as the festivities wear on. For all my mum’s horror stories on the subject, it’s surprisingly simple to make your own – especially if you replace the traditional, and divisive, pork jelly with a quicker, fruitier alternative. Prep 1 hr 15 min Cook 2 hr 20 min Serves 10-12 Continue reading... from Recipes | The Guardian https://ift.tt/49oYvb5 via IFTTT

Beat the Arctic blast by kitting the kids out in boots made for more than just walking from Goodto RSS Feed https://ift.tt/ou5r9Rs via IFTTT

The Princess Royal recently celebrated her 30th wedding anniversary with husband Timothy Laurence. from Goodto RSS Feed https://ift.tt/iRK6ul0 via IFTTT

A lively homemade sauce or a handful of herbs is sometimes all that’s needed to spruce up a drab dip or tame canapé, according to our panel of cooks • Got a culinary dilemma? Email feast@theguardian.com How can I jazz up shop-bought things for easy party food? Alison, Canterbury “We’re all short of time, and who has the patience to make 50 devilled quail’s eggs?” says Amy Poon, who runs Poon’s London , “but ready-made canapes and dips can be a bit lacklustre.” Luckily, she adds, “they are hugely improved by a homemade sauce or a handful of herbs”. That’s not to say you have to get all fancy: dips, for example, are vastly better with just a squeeze of lemon, a drizzle of flavoured oil (chilli- or garlic-infused, say) and a sprinkling of chopped coriander or parsley. A seasoned soy sauce is just the ticket to “liven up shop-bought cooked prawns for a marinade”. Poon gets a heatproof bowl and adds 100ml light soy, a half-teaspoon of sugar, half a chopped red chilli, a finely sliced clo

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Save salmon trimmings from Christmas canapes or grab them cheap from the fishmonger: they are ideal for this luxurious mousse stuffed into pastry Today’s thrifty and simple mousse can be made with the leftovers from a side of smoked salmon or with trimmings bought from the fishmonger, which are often sold at a knockdown price, making them an economical and waste-saving ingredient, as well as a delicious one. Continue reading... from Recipes | The Guardian https://ift.tt/T5xFAcG via IFTTT

Here's all you need to know ahead of Happy Valley season 3 as air date is confirmed and new trailer released. from Goodto RSS Feed https://ift.tt/lKYwR6g via IFTTT

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Home-infused gin for a special festive martini for gifting or serving at parties, plus breaded olives stuffed with cheese and garlic paste to nibble on The joy of entertaining at home is underrated. You can have fun creating a great menu, like this glamorous combination. Preparing the olives ahead makes them achievable snacks; throw in some infused gin martinis and you have the makings of a serious party – something we all deserve this year. Continue reading... from Recipes | The Guardian https://ift.tt/Hpe9Zrk via IFTTT

Strike: Troubled Blood filmed in some very different locations for its latest instalment, with viewers asking where some of the picturesque places are. from Goodto RSS Feed https://ift.tt/aEOrHYu via IFTTT

These steamed mussels are served with herby breadcrumbs stuffed into their half-shells, making them ideal Christmas party finger food Eat more mussels. For a while I had this written on a Post-It stuck to the fridge. It was maybe my most successful fridge note (certainly more effective than the one reminding everyone to close the door firmly), and one that helped decide endless meals while putting away the milk. I remember writing it. It was after having a fling with a secondhand copy of Jenny Baker’s Simply Fish , a practical, really well laid-out recipe book and guide that sparkles thanks to her simple, intelligent writing. I particularly like the pros and cons sections. “Sharks – don’t be alarmed – make really excellent eating and being cartilaginous have no irritating bones. Barbel – a fine fighter but bony, and needs seasoning. Smelt – a freshly caught smell of cucumber and rushes, and make delicious eating: snap them up if you see them. Mussels are lovely and inexpensive: don’t

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Dishes of chocolate-coated halva and bowls of sticky poached quince, these sweet treats will delight friends and families throughout the festive season There is rough-hewn, sesame-scented halva with dark chocolate, walnuts and sugared rose petals; wedges of golden baklava with layers of sweet mincemeat and buttery filo; an ice-cream glistening with candied fruit and amaretti, and glass dishes of jelly that smells of sweet orange, elderflower, pomegranate and fresh mint. A bowl of quince has been cooked till the fruit is as red as garnets and as sticky as honey. The candles are lit. The Christmas dessert table is ready. As much as I love the traditional plum pudding with its holly sprig and crown of flames, the sumptuously layered trifle as soft and white as goose down and button-sized mince pies sparkling with sifted sugar, I like to offer more – a handful of little surprises, tiny temptations no one is expecting. This is pure fun for the cook, the day spent putting a tub of cassata

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In savoury or sweet dishes, nothing captures the winter season like a glossy chestnut Chestnuts are here: dark, plump and shiny – and flat on one side from where they have snuggled together in their spiky green cases. Sweet chestnuts grew in the woods near my childhood home. I’d squirrel them away in my duffel-coat pockets on the walk home from school. We roasted them over the fire, the occasional one cracking like a whip, sending out a spray of nut shrapnel. Better, I think, is to roast them in an oven. A deep cross on their rounded side will stop them exploding and expose their flesh to the heat. This is how I cook them for eating as they are, not worrying about removing the brown skin. They are hard work, though, if you intend to purée them or use them in a dessert. I always turn to the ready-made purée and vacuum-packed whole nuts. They can be folded into a Christmas nut loaf, tossed with the aromatics of a pot-roast bird or into the filling of a chocolate tart or cake. Continue

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Moro co-founders Sam and Sam Clark offer up a delicious side and a spiced twist on traditional potted shrimps Christmas parties don’t have to mean pigs in blankets and mince pies. We like to put twists on classics, such as potted shrimp, which we’ve given a Moorish and Christmassy spin by infusing the nutty butter with spices. This needs to be prepared well ahead, to give the butter time to set, so it’s super-easy for a party: simply spread it on warm toast and serve. The dip, meanwhile, is wonderful for any festive occasion: sweetcorn combined with coriander, sun-dried tomato, garlic and creamy labneh (strained yoghurt), all scooped up with pitta or flatbread. Extracted from Moro Easy by Sam and Sam Clark, published by Ebury at £30. To order a copy for £26.10, go to guardianbookshop.com Continue reading... from Recipes | The Guardian https://ift.tt/ngrp9Am via IFTTT

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These golden-brown samosas are the perfect bite to serve at a party Samosas are a byword for parties. It’s what we Indians eat fresh out of a vat of hot oil, with a wiggle in the hips ready to hit the dancefloor at a wedding. It’s what my mum would fry and stack in a pyramid before my dad’s colleagues came shuffling through the door for dinner. And it’s what my husband Hugh and I have made to feed friends at house parties over the years, alongside a bowl of chutney, a bucket full of ice-cold beers and a side helping of Mariah Carey and Wham! Continue reading... from Recipes | The Guardian https://ift.tt/ZnR3aVG via IFTTT

Save salmon trimmings from Christmas canapes or grab them cheap from the fishmonger: they are ideal for this luxurious mousse stuffed into pastry Today’s thrifty and simple mousse can be made with the leftovers from a side of smoked salmon or with trimmings bought from the fishmonger, which are often sold at a knockdown price, making them an economical and waste-saving ingredient, as well as a delicious one. Continue reading... from Recipes | The Guardian https://ift.tt/KvkJr5X via IFTTT

A Christmas negroni infused with cocoa beans and pear, garnished with a square of dark chocolate Give this punchy, festive pre-mix a day to infuse before bottling. Once made, it will keep for up to two months, so it’s ideal for sipping over the Christmas holidays and well into the new year. Jake Odlum, head of drinks, Dishoom Continue reading... from Recipes | The Guardian https://ift.tt/3M4bjD2 via IFTTT

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Coffee cream gives this dish a tiramisu-like twist to bring the wow factor to the festive season Never do I let a festive season go by without a pavlova. It is my ideal, make-ahead dessert and always delivers, bringing the wow factor without too much effort. The coffee cream in this one gives it a bit of a tiramisu vibe, while the orange liqueur-soaked clementines help cut through some of the richness. I’ve made these in individually sized portions, so they’re a bit more manageable, but you can take them even smaller, for canapes, or go big for a proper showstopping centrepiece. Continue reading... from Recipes | The Guardian https://ift.tt/4Lj2MhZ via IFTTT

Who is on Loose Women today? This is who to expect on the panel... from Goodto RSS Feed https://ift.tt/j61HW4N via IFTTT

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Prince Harry candidly shared how much Meghan reminds him of Princess Diana, saying they share the same 'warmth' from Goodto RSS Feed https://ift.tt/u23mXKB via IFTTT

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