Your December issue is here and we hope you’re getting ready to put your feet up! It’s been a long month (actually, two!) of decorating, wrapping, baking, and roasting… let me tell you, narrowing down the myriad ideas our creative and food teams had when we started planning this festive issue is no easy task. Creative overload is a bit of an occupational hazard if you’re in my seat, but as problems go, it’s not the worst one to have. Christmas always has us flip-flopping between the traditional and the new, and this year we hope our food and decor pages have brought you a harmonious marriage of both. Our food starting on page 43 shows you how to enjoy your classic roasts with some fresh new side dish ideas… the beetroot tarte tatin on page 48 is the ultimate showstopper, and the caramelised pumpkin salad wreath is a light, picture-perfect dish that’ll double as a table decoration! For trifle diehards, our carrot cake version is ultra-decadent, and love or loathe them, mince pies are here to stay. But you don’t have to eat them as they come. Margie found lots of exciting new ways to enjoy them that might win over the detractors.
We hope some of your downtime will involve dressing the tree with the kids. It’s so worthwhile taking time to do something creative with them after a long school year, and if you’re anything like me, you’ve been collecting ideas for ages. On page 90 you’ll find lots of stunning crafts to help pass the time until the big day – whether you like traditional looks or something a little more out of the box.
We hope you’re inspired by this issue. Thank you, YF readers, for all your support during 2018, and enjoy the holidays!