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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

4.5 million people watched the show in its first week on the platform from Goodto RSS Feed https://ift.tt/C3ulTfP via IFTTT

Find out where is Happy Valley filmed, as season 3 of the popular BBC drama airs on New Year's Day. from Goodto RSS Feed https://ift.tt/LfQTUx9 via IFTTT

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