Good Housekeeping Christmas Collection

Christmas is a celebration of our lives. No matter how many years pass, it’s impossible not to think of Granny’s Christmas pudding, or Mum in her dressing gown wrestling with a large buttered bird. Food is at the heart of Christmas: the recipes we inherit; the rituals they accompany, and, of course, that rite of passage when it’s our turn to tackle turkey with all the trimmings for the first time. Whether you’re hosting your first-ever Christmas, or planning a festive menu for the umpteenth time, the Good Housekeeping Christmas Collection 2016 is the ultimate guide to Christmas cooking. Filled with irresistible dishes, why not plan your Christmas menu around our exclusive new recipes: from moreish canapés to sumptuous vegetarian mains and outrageously sinful puds (‘decadent’ doesn’t even come close!)? Or our…

Golden GLOW Create a warm yet elegant dining room with accents of gold, copper and bronze. Incorporate it in your cutlery, baubles or candle holders, and they’ll add extra sparkle when the light hits them. Regal SPLENDOUR Create a table fit for Christmas queens and kings. Dress it with majestic reds, striking glassware, festive foliage, fruit, spices and vibrant flowers. And don’t forget an eye-catching candelabra! White CHRISTMAS Welcome your guests to a stylish and sophisticated table. Set it with simple white tableware, dress with red and white decorations, and highlight the twinkle effect with silver lights. Cool YULE Give Christmas a hip Scanditwist – a pared-down modern interpretation of the classic festive table. Use ribbons and add homely touches that create a simple yet fresh feel.…

OCTOBER Freeze ahead… Kedgeree Fishcakes 105 Pork with Sweet Potato & Orange 106 Spanish Chicken 110 White Chocolate & Berry Three-Tier Cake 139 Peppermint Creams 182 Mini Mince Pies 183 Get ahead… Christmas Pudding 66 Gin & Tea Christmas Cake 135 NOVEMBER Freeze ahead… Beetroot Soup with Salami & Sage 47 Brioche Bread Sauce 64 Cranberry & Ginger Sauce 65 Moroccan Lamb Lasagne 106 Individual Vegetarian Chestnut & Mushroom Pies 109 Italian Ice Cream Cake 113 Chocolate Pear Temptation 164 Get ahead… Chocolate & Fig Salami 176 Easy Chocolate, Cranberry & Apricot Fudge 182 STIR-UP SUNDAY The last Sunday before Advent is the traditional day to make the Christmas pudding (p66). This year, Stir-up Sunday falls on 20 November. Make it a family occasion by calling everyone in to give the mixture a stir and make a Christmas wish. DECEMBER Up to two weeks before Get ahead… Maple Spiced Nuts 29 Snowstorm Cake 136 Up to one week before Get ahead… Rum Butter 69 Triple-Chocolate…

CHRISTMAS DAY Menu for 8 A selection of canapés or starter of choice from our recipes Honey-Glazed Turkey with Gravy 55 The Crispiest Roast Potatoes Ever 59 Bacon-Wrapped Chipolatas with Bay & Rosemary Leaves 59 Maple Pecan Stuffing Cake 60 Parmesan Parsnips 62 Brussels Sprouts with Lardons & Almonds 62 Maple Butter Carrots 63 Brioche Bread Sauce 64 Cranberry & Ginger Sauce 65 Christmas Pudding 66 Fresh Vanilla Custard 69 TIMEPLAN ✶ To serve your turkey and all the trimmings at 3pm. Based on space provided by a double oven. Up to a day ahead ✶ Stuff turkey, cover with foil and chill ✶ Prepare Maple Pecan Stuffing Cake ✶ Prepare maple butter (step 2) for Maple Butter Carrots ✶ Make Brioche Bread Sauce (to end of step 3) ✶ Make Cranberry & Ginger Sauce ✶ Make Fresh Vanilla Custard About 9.30am ✶ Take turkey out of fridge and allow to come up to…

(see page 25) A party-time classic – and so easy! HANDS-ON TIME 10MIN. COOKING TIME ABOUT 5MIN. MAKES 16 ✶✶ 150g (5oz) ready-roasted salmon flakes, plus extra to garnish ✶✶4tbsp crème fraîche ✶✶Finely grated zest of 1 lemon ✶✶ 1tbsp chopped fresh dill, plus extra sprigs to garnish ✶✶2tsp hot horseradish sauce ✶✶ 16 blinis 1 In a medium bowl, mix together the salmon flakes, crème fraîche, lemon zest, dill and horseradish sauce. Check the seasoning. Cover and chill until needed. 2 Heat the blinis according to the pack instructions. Top with the salmon mixture and garnish with a couple of salmon flakes, dill sprigs and some freshly ground black pepper. Serve. GET AHEADPrepare to end of step 1 up to 1 day ahead. Cover with clingfilm and chill. Complete recipe up to 30min ahead.…

HANDS-ON TIME 25MIN, PLUS COOLING AND CHILLING. COOKING TIME ABOUT 20MIN. MAKES ABOUT 40 ✶✶ 100g (31/2oz) roasted red peppers, from a jar ✶✶Flour, to dust ✶✶500g pack puff pastry ✶✶75g (3oz) soft goat’s cheese, at room temperature ✶✶2 thyme sprigs, leaves picked ✶✶ 100g (31/2oz) black olive tapenade ✶✶ 1 egg, beaten 1 Dry red peppers thoroughly with kitchen paper, then whiz them to a purée in a food processor. 2 Lightly dust a work surface with flour. Halve the pastry and roll out one of the halves into a 20.5cm x 25.5cm (8in x 10in) rectangle. If not already soft, beat the goat’s cheese to soften, then spread over the rolled-out pastry. Next, spread over the red pepper purée and sprinkle over the thyme leaves. Season with freshly ground black pepper. 3 Starting from one of the long…