delicious. Cookbooks

CHRISTMAS IS A time for celebration, to be with the people we love and to rest and recharge. This year these rituals feel more important than ever. This cookbook is filled with recipes, ideas and know-how to help bring the joy of the season, whether

Colourful crudités give vegetarian spreads instant zest. Add a molten brie topped with a drizzle of honey as rich, luscious extras, as well as other easy additions like store-bought hummus. • Polenta chips (available from good grocers) • Cultured but

SERVES 4 AS A STARTER 150g green beans, trimmed2 small heads of witlof, trimmed, leaves separated1 eschalot, finely chopped½ tsp caster sugar2 tbs sherry vinegar or balsamic vinegar2 tbs walnut oil, plus extra to drizzle¼ cup (60ml) grapeseed oil20 s

SERVES 8-10 You will need kitchen string for this recipe. 200g each Swiss brown and button mushrooms, chopped125g shiitake mushrooms, chopped80g unsalted butter½ bunch tarragon, finely chopped2 cups (500ml) red wine1 bunch cavolo nero, stalks removed

SERVES 6 1kg baby chat potatoes2 preserved lemon quartersJuice of 2 lemons⅓ cup (80ml) extra virgin olive oil⅔ cup (50g) finely grated parmesan1 cup flat-leaf parsley leaves, finely chopped, plus extra leaves to serve5 fresh jalapeños, finely chopped

SERVES 8 Begin this recipe 1 day ahead. You will need a sugar thermometer, a kitchen blowtorch, cardboard and duct tape. Measure the inside height of your freezer to make sure the tree will fit, and cut cardboard to fit. We created a 35cm-tall cone w

MAKES 22 PROFITEROLES You will need a piping bag fitted with a 1.2cm nozzle for this recipe. 100ml milk1 cup (220g) caster sugar, plus 1 tbs extra200g unsalted butter, softened, chopped2⅓ cups (350g) plain flour, sifted7 extra-large eggs, at room tem

SERVES 8 You will need a 20cm x 10cm x 8cm-deep loaf pan for this recipe. 2½ cups (375g) plain flour1½ tsp baking powder2 tbs runny honey½ cup (120g) sour cream3 eggs, lightly beaten½ cup (125ml) milk110g unsalted butter, melted, cooled250g fresh ric

SERVES 4 This quick and easy recipe makes the most of a shop-bought soy-braised chicken. Simply slice and serve with dressed noodles, crisp veg and aromatic herbs. 10cm piece ginger, finely grated¼ cup (60ml) sunflower oil500g fresh Hokkien noodles,

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