Hello

donna hay - - EDITOR’S LETTER -

I love Christ­mas for its spirit of to­geth­er­ness – the ex­cuse for long (some­times quite rowdy!) lunches with loved ones, lots of catch-ups and, of course, time spent shar­ing and en­joy­ing amaz­ing food.

I’ve hosted more than a few of those long Christ­mas lunches over the years, and one thing that has al­ways served me well, is keep­ing it sim­ple. I al­ways like to build a re­laxed menu around a few of the clas­sics – for me, that al­ways starts with a beau­ti­ful glazed ham or a per­fectly crispy pork – then I add a va­ri­ety of sides and, of course, a show-stop­ping dessert that’s as easy as it is im­pres­sive. This is­sue is packed with ideas to help you through what we all know can some­times be a stress­ful day. Our recipes for the best-ever ham, roast chicken and pork, plus our stun­ning se­lec­tion of side dishes (page 121), are guar­an­teed crowd­pleasers you can rely on, even when the fes­tive sea­son is at its most fran­tic. I’m also lov­ing our Quick Fixes this is­sue (page 45), with the eas­i­est dips and nut mixes you can throw to­gether in a snap when en­ter­tain­ing – they’re per­fect to take to par­ties, too. For me, the best cel­e­bra­tion is al­ways topped off with a spec­tac­u­lar dessert, and you need look no fur­ther for your next sweet mas­ter­piece than our lus­cious tri­fle fea­ture (page 158) – th­ese treats are all set to steal the scene at your fes­tive ta­ble (and I guar­an­tee your guests will be talk­ing about them for years to come!). Then, all that’s left to do is keep the drinks topped up and set­tle in to share an en­joy­able feast with all the ones you love. Thanks for spend­ing an­other year with us – we have some ex­cit­ing and in­no­va­tive changes planned for 2016 that I can’t wait to share with you but, for now, I’d just like to say a very Merry Christ­mas and Happy Hol­i­days

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