October is the best month to get your Christmas Pudding started so that all the flavours can develop and deepen. Everyone gets a stir of the mixture and makes a wish. It’s a lovely glimpse of the warmth and festivities to come.
This is fun no matter what age you are. Decorating Christmas-shaped pancakes with chocolate chips and sparkles brings a bit of festive magic to the breakfast table.
If you like your parsnips crispy or soft I’ve got a tip for you. However you cook them be sure to take out the woody centre to get a perfect parsnip.
Cooking a gammon joint at Christmas connects me to British cooking traditions. I love hot cooked gammon with veggies then carving the leftover cold ham for sandwiches or to serve with egg and chips. It’s such a good value piece of meat.
Carrots are such a versatile and brilliant vegetable. Just because we eat them regularly does not make them ordinary. At Christmas I make these glossy, sweet jewels and they look regal alongside the bird.
I rarely plan to make jam or chutney. It happens because I have fruit that I forgot to use and I need to turn it into something ASAP! I don’t need recipes that require a kilo of fruit because I rarely have a kilo of leftover fruit so this quick and easy recipe makes one jar.
Every little bit of prep can make cooking on the big day a bit easier. Making your pigs ahead of time gives you a chance to infuse a bit more flavour into this family favourite side dish.
Paul and I first drank this hot eggnog at the German Christmas Market in Vancouver in 2015. I kept the mugs and recreate this delicious drink every year.
This is one of my favourite festive dishes because it tastes as good as it looks. You can’t go wrong with chucking lots of delicious bits on top of something nutritious. Excellent as a lunch or a fantastic side dish to share.
Amongst the rich and decadent dishes of Christmas I look forward to this lighter dish. So full of flavour and texture it is one of my favourite festive lunches.