Welcome to Christmas
Mariah Carey, avocado baubles, Quality Street green triangles... These are a few of my favourite (Christmas) things. These, and some other traditions – decking out the tree on 1 December (come rain or shine, or snow); testing the limits of online gift shopping delivery dates (I like the sense of peril); and wrapping all the presents into the wee hours on Christmas Eve while watching Elf on repeat – I will not compromise on.
But one thing I like to do on the big day, and throughout the festive period, is flex my cooking and hosting skills. I like to experiment, try new things and really push the (gingerbread) boat out. And I know you lovely readers are just the same. Sure, you’ll have your favourites – there’s only one way to do cauliflower cheese in my house, for example, and that’s my way – but with so many parties, dinners, lunches, brunches and shindigs to look forward to in the upcoming weeks, why not plan a feast to remember? And all with a little help from a kitchen you can trust.
The O test kitchen has never been busier to ensure this bumper Christmas issue is packed with recipes (all triple tested, as usual) that are guaranteed to wow family and friends. There’s our cover, a magnificent black forest meringue tower – another corker by the brilliant Edd Kimber – that’s far easier to make than it looks, and tastes dreamy. He’s also put together a collection of his favourite festive puddings that are even better when they’re made ahead. So clever, so delicious.
We’ve also got a foolproof guide to turkey, and six other great centrepieces, including a gorgeous, colourful vegan wellington and, my favourite, a roasted side of herb-crusted salmon with buttery new potatoes and brown shrimps. And, of course, we have the results of our annual Christmas Supermarket Awards for all those bits you’ll buy in – from cranberry sauce to mince pies and prosecco. We blind taste everything, so you’ll only spend your money on the best.
There’s loads more besides, but I won’t spoil the surprises. Sit down, make yourself a mug of mulled hot chocolate (yes, really – head to page 135) and enjoy this beautiful issue as much as we enjoyed making it.