Everything you need for CHRISTMAS!
Maddie, the fabulously efficient dish Deputy Editor, has just poked her nose into my office to give me the gentlest of hurry ups for my overdue Editor’s letter… so here we go. I’m feeling just a whisper dusty due to fulsome celebrations at the Webstar Magazine Media Awards last night where dish won both Best Magazine Home, Food and Lifestyle, and also the coveted People’s Choice Award. (For the third straight year. That result is all because of you – we literally couldn’t win that award without your votes – so a huge thank you from all of us!).
Rightiho – onto the issue of Christmas (literally). Traditionally it’s one of the most festive times of the year, yet also often one of the most stressful. Until now! This special edition is here to help with everything you could possibly want to cook (or tell someone to bring) for the big day. We start by talking to three fabulous chefs about how they’ll be celebrating, then share a recipe from each (page 40). Next up, it’s cocktail hour with a range of delectable drinks to help get the party started, alongside our favourite festive nibbles, including everything from Our Luxe Smoked Salmon and Egg Mayo Sandwiches to Spicy ’Nduja Arancini (both page 64).
The Main Event (page 72) is brimming with recipes, with salmon, turkey and ham with all the trimmings… and spectacular sides to match. Check out the Old Smoky Glazed Ham (page 86) – absolutely magnificent!
From there we’re into a seafood extravaganza complete with Crayfish Thermidor (page 97) before lambing it up (from page 98) with both a Shoulder of Lamb with Feta and Caper Crust and a Slow-roast Lamb Leg with Fennel and Rosemary. What would a Christmas feast be without a stonking great dessert? From page 106 we present six luscious puds that will have guests coming back for more. And for enjoying with afternoon cups of tea, Olivia Galletly has created a selection of mouthwatering treats, including an epic Spiced Apple and Ginger Lumberjack Cake (page 118).
There are so many recipes, you might wonder where to start. We know the feeling! Although they are all designed to match with the others in their section, the recipes also work brilliantly with many more. From page 59 we mix and match 10 different combinations as an easy guide to how to use this very special Christmas issue.
Before I sign-off, a final word about the tireless, passionate dish team. I’d like to take a moment to appreciate the dedication and enthusiasm that goes into every issue, always striving to provide you with the very best magazine (and website) possible. I wish them, and you, a wonderful, relaxing and happy Christmas, and a well-deserved rest.