Good Food Middle East - December 2024

Season

Indulgent dishes for a magical celebration

Eco-friendly crafting & décor ideas

Super-succulent turkey breast • Rustic sausage, apple and cranberry stuffing • Clementine and hazelnut sprouts • Pear, brown sugar & cardamom trifle

Iced mince pies

Welcome!

This December, cosy up with comforting meals that warm the heart and the home. Our selection of 10 feel-good foods for Christmas highlights ways to eat healthier this season without over-indulging. We’re celebrating the magic of Slow Cooker Christmas cooking (p29), featuring classics including a Self-saucing ginger pudding (p37), that not only offers a taste of seasonal fare but also provides an energyefficient way to cook. For an irresistible brunch, try our Air-fryer cinnamon rolls and French toast (p45).

As for your holiday party menu, turn to page 37 for a Super-succulent turkey breast, with all the trimmings featuring an elevated twist. You can also find a hearty Short rib bourguignon and Miso-glazed mushroom & lentil nut roast for main course alternatives (p76). And of course, dessert table additions such as the Double chocolate, raspberry & pistachio roulade (p51), and reinvented nostalgic treats including a Black forest traybake. This issue also celebrates the joy of handmade presents. Why not try making Mince pies (p100) or an infused Gingerbread concoction (p114) to gift to your loved ones? These are not only delectable but also carry a personal touch that storebought items can’t match. For greener celebrations, consider setting the table with florals and foraged plants (p110) and get creative with DIY crafts (p114). Incorporate our 10 quick wins (p128) for sustainable, budget-friendly gatherings, to make this season eco-friendlier.

If you’re looking for a relaxing break before the year ends, escape to the serene Anantara Mina Al Arab Ras Al Khaimah, just an hour from Dubai. From our kitchen to yours, we wish you a warm, deliciously festive holiday season.

Editor

Pistachio & sour cherry baked Alaska

Eggnog cookie kisses

Caramelised white chocolate fridge cake

Smashed jerusalem artichokes with smoky feta & red pepper dip

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Good Food, UK

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Make

Start

classics, save energy, enjoy time

with a quick, luxurious

using your air fryer

WEEKEND

51 MERRY CHOC-MAS!

Try our showstopper festive desserts 57 SIDES SHOW

Trimmings so good, they rival turkey

HEARTY, COMFORT FOOD

Prep ahead for a stress-free Christmas Eve 76 RETRO REINVENTED

Give your nostalgic dishes a festive makeover

Our recipe descriptions

Suitable for vegetarians. You can freeze it.

Not suitable for freezing.

Easy Simple recipes even beginners can make.

A little effort These require a bit more skill and confidence – such as making pastry. More of a challenge Recipes aimed at experienced cooks.

Low fat 12g or less per portion.

Low cal 500 calories or less per main.

45 91

85 MADE FOR YOU WITH LOVE

Gift handmade delicacies to spread joy

91 GROW IT, COOK IT

Learn how to grow leeks, Jerusalem artichokes and chestnuts

100 NEXT LEVEL

Learn how to perfect mince pies

FAMILY

103 MAKE SPECIAL MEMORIES

Get kids involved in seasonal fun

110 SET THE SCENE

Festive table decor from nature’s bounty

114 CHRISTMAS CRAFTING

DIY festive decor from recycled materials

HEALTH

124 5 HEALTHY IDEAS

Ways to incorporate noodles into your meals

128 10 QUICK WINS FOR A GREENER CHRISTMAS

Prepare for sustainable, budget-friendly celebrations.

GOURMET LIFESTYLE

138 SEA SOJOURN

Escape to Anantara Mina Al Arab Ras Al Khaimah, just an hour from Dubai

COMPETITIONS

143 GIFT VOUCHERS, MEALS AND PLENTY MORE

Superhealthy Low in saturated fat, 5g or less per portion; low in salt, 1.5g or less; and at least one of the following: provides onethird or more of your daily requirement of fibre, iron, calcium, folic acid and/or vitamin C, or counts at least one portion of your recommended 5-a-day fruit and veg.

Good for you Low in saturated fat, low in salt.

Heart healthy Low in saturated fat, with 5g or less, and low in salt, with 1.5g or less, and high in omega-3 fatty acids.

1 of 5-a-day The number of portions of fruit and/or veg contained in a serving.

Vit C Iron Omega-3 Calcium Folate Fibre

Indicating recipes that are good sources of useful nutrients.

GLUTEN FREE Indicates a recipe is free from gluten. Some recipes contain pork. They are clearly marked and are for non-Muslims only. Look for this symbol: P Contains pork.

What I enjoyed most about this month’s issue was the focus on quick and healthy recipes. The feature on 15-Minute Perfect Dinners was particularly inspiring, showing that it’s possible to eat nutritious, delicious meals even on the busiest days. The practical tips and clever shortcuts really made me feel more confident in the kitchen.

Simge Vurgun

Congratulations and thank you for yet another brilliant issue. Your article Can spicy food fight ageing, was an interesting read with such amazing health benefits and so were the tips from Learn something new The recepies from

Reach for the pies and Help yourself were simply great.

Enjoyed the November issue.

Blayan Dsilva

What I love most from your November issue is the Smoked Trout Dip. I am mad about seafood. I am not a good cook but I try my best to step out of my comfort zone and try new recipes each week. Thanks to your magazine I am getting a lot of new ideas. The ingredients and instructions were easy to follow. It was my first time to do it and it turned out great.

Glenn Moyano

A VIP BEACH DAY AT BOHEMIA BEACH CLUB, WORTH AED5,000

Bohemia Beach Club, Dubai’s newest beach destination on Palm West Beach, offers a mix of laid-back luxury and bohemian charm. Relax in a private VIP cabana, take in panoramic skyline views from the glass-lined infinity pool, and enjoy Mediterranean-inspired dishes paired with signature cocktails. The prize includes a day of luxury with a private cabana for four and AED2,000 in dining credit.

To send in your Star Letter and win this prize, visit the Competitions page on bbcgoodfoodme.com

and

‘Tis the season at Emirates Palace Mandarin Oriental

From bespoke afternoon teas to exquisite culinary experiences, Emirates Palace

Mandarin Oriental has curated a selection of holiday events to capture your most cherished holiday moments

Episodes

Christmas Afternoon Tea

Experience the quintessential British tradition with a festive-themed afternoon tea, featuring an array of handcrafted delicacies that celebrate the flavours of the season.

Details: 6 December - 6 January, 2-6pm. From AED 285 per person.

A Feast to Remember

Our curated hampers will take the stress out of gift-giving. Each features artisanal ingredients that are perfect for sharing with loved ones. These hampers are a true celebration of the season.

Details: Turkey hamper AED 650, Beef Wellington hamper AED 900 and Roasted Goose hamper AED 1,200. Available Until 8 January. A 24-hour pre-order time is required.

Vendôme

Christmas Eve

Treat loved ones to an enchanting evening at Vendôme, where a buffet-style dining experience is enhanced by a festive playlist and live entertainment, creating a warm and inviting atmosphere for all.

Details: 24 December, 6:30-10:30 pm. From AED 350 per person.

Christmas Day

Elevate your festive celebrations with an elegant brunch at Vendôme, featuring a lavish buffet of seasonal delicacies complemented by live entertainment.

Details: 25 December, 12:30-4pm. From AED 380 per person.

Cascades

Christmas Day

Celebrate the holiday in style at Cascades. Enjoy a delightful array of culinary offerings alongside refreshing beverages, all while soaking up the sun by the stunning pool.

Details: 25 December, 12:30-4pm. From AED 420 per person.

Broadway Brasserie & Bar

Christmas Eve

Immerse yourself in an evening of sophistication at Broadway Brasserie & Bar. This modern American brasserie combines charming décor with live band entertainment for a truly memorable festive gathering. Diners can look forward to a sumptuous five-course sharing style menu paired with a welcome drink.

Details: 24 December, 6:30-10:30pm. From AED 350 per person.

Christmas Day

Savour the essence of the holiday season at this cosy brasserie, where classic flavours and seasonal treats are served in a four-course sharing style spread, accompanied by a welcome drink.

Details: 25 December, 12:30-4pm. From AED 350 per person.

Strawfire by Ross Shonhan

Christmas Eve

Embark on a culinary journey at Strawfire by Ross Shonhan, where the Japanese Warayaki experience sets the stage. Live jazz music sets the tone for Christmas Eve, and diners can look forward to a five-course menu that’s unique and memorable, complete with a welcome beverage.

Details: 24 December, 6:30-10:30pm. From AED 650 per person.

Sand & Koal

Christmas Eve

Celebrate Christmas Eve with breathtaking sea views at Sand & Koal. Savour a delightful sharing five-course style menu accompanied by themed beverages and vibrant entertainment, for an unforgettable festive soirée.

Details: 24 December, 6:30-10:30pm. From AED 550 per person.

Christmas Day

Embrace the festive spirit at our beachside venue, where a holiday celebration filled with flavour and seaside charm awaits you and your loved ones. This Christmas-themed sharing style brunch caters to all tastebuds.

Details: 25 December, 1-4pm. From AED 450 per person.

Talea by Antonio Guida

Christmas Eve

This exquisite four-course dining experience at Talea by Antonio Guida, is the place to make a reservation if you’re looking for an impressive Italian menu. What to expect? Italy’s cherished holiday traditions are reimagined with modern elegance under the guidance of Chef Luigi Stinga.

Details: 24 December, 6:30-10:30pm. Available at AED 550 per person.

Christmas Day

Celebrate Christmas with authentic Italian culinary artistry at Talea by Antonio Guida, where Michelin-starred excellence meets beloved family traditions. This festive lunch is best celebrated by relishing the delectable four-course set menu, designed to delight your palate.

Details: 25 December, 12:30-3pm. Available at AED 550 per person.

NEWS nibbles

What’s hot and happening in the culinary world, in the UAE and across the Middle East

GET YOUR MATCHA FIX

Intellect Coffee is stirring up excitement with the launch of its Matcha Latte range. Featuring the finest ceremonial grade matcha in every cup, Intellect Coffee offers a premium experience that keeps customers returning for more. Available hot or iced, each cup showcases the smooth, earthy flavour of traditional matcha, while the signature Vanilla Bean Cloud Matcha adds a creamy, sweet twist topped with luxurious vanilla bean cold foam. Committed to making every matcha moment memorable, Intellect Coffee provides exclusive, limited-edition matcha-themed stickers with each purchase at their showroom. Additionally, their Catering service allows guests to enjoy unlimited matcha and coffee drinks at events, ensuring every celebration is unforgettable. For those on the go, Intellect Coffee will soon introduce canned Matcha Lattes on Deliveroo, delivering the same quality as their handcrafted versions directly to customers’ doors.

Celebrating Eid Al Etihad

Barakat celebrates the UAE’s 53rd Union Day with its “Fresh-Made in the UAE” campaign, spotlighting sustainability, local talent, and heritage. Highlights include innovative Emiratiinspired products like the Ghaf

Smoothie, Date & Chami Salad by twin chefs Abdulrahman and Maitha, and creative treats like Kunafa Pistachio Ice Cream Bites. The campaign also promotes eco-friendly practices through local sourcing and special gift baskets.

Visit barakatfresh.ae.

This holiday season, CHUNK Bakehouse is making gatherings even more special with its limited-edition Dreamcakes. Choose from the Hot Chocolate Marshmallow Dreamcake with layers of chocolate cake, marshmallow, and melted chocolate; the Crème Brûlée Choco Dreamcake with a creamy custard topping and caramelised sugar crust; or the Ube Coco Dreamcake with the flavours of purple yam and coconut cream.

Order via ChatFood and Deliveroo across Dubai and Sharjah. Visit Instagram (@chunk.uae).

NEW FESTIVE RANGE

Celebrate the festive season with Nespresso’s Unforgettable Holidays collection, featuring exclusive coffees co-created by world-renowned chef Jean Imbert. Indulge in limited-edition flavours such as the Unforgettable Espresso and Almond Croissant Flavour, each inspired by global destinations such as Latin America and Paris. Pair your coffee with indulgent biscuits, including New York-inspired Chocolate Chip Cookies and Edinburgh’s Lemon Shortbread, all designed to delight. Order now with Nespresso’s stylish machines and gifts, available for a limited time online and in boutiques.

Visit Instagram (@nespresso).

GADGET OF THE MONTH

Smeg unveils its latest kitchen marvel: a highperformance blender engineered with a formidable 1400-Watt motor and encased in a minimalist brushed aluminium front panel. Its groundbreaking vacuum pump accessory delicately extracts air from the carafe, meticulously preventing contact with ingredients, reducing oxidation, preserving colours and flavours, and protecting nutritional profiles with scientific precision. The central 9-speed control knob with LCD-enabled control system allows home chefs to transform ingredients of various textures into extraordinary culinary compositions—from velvety nut butters to silken vegetable milks and deeply nuanced soups. Additionally, the intuitive control panel features automatic presets and a pulse function, enabling precise control over blending duration and intensity for flawless results. More than an appliance, this is a testament to Smeg’s commitment to elevating everyday cooking into an art form.

Available at Better Life stores and online at www.betterlifeuae.com

Drink to your health

CANCRO’s deuteriumdepleted water (DDW) has launched in the Middle East, crafted with reduced levels of deuterium - a naturally occurring isotope of hydrogen. This purification process aims to enhance wellness by supporting cellular function, providing consumers with a refreshing and health-oriented alternative to conventional bottled water. Available in both recyclable, sustainable plastic 500ml bottles and elegant 750ml glass bottles, the brand will debut in the UAE at Sole DXB, the region’s leading contemporary culture festival taking place from December 13th to 15th at Dubai Design District (d3).

Available at cancrodrink.ae, Noon.com, and Amazon.ae

Taste the coffee world out there

with a swipe in here.

Discover the Siemens EQ 700 fully automatic espresso machine – giving you the opportunity to experience every aspect of coffee culture, right at home.

Flavours month of

What’s hot and happening around town this month

Celebrate the holidays with a menu packed with heartwarming flavours and creative twists, perfect for gatherings. Treat yourself to show-stopping mains like Roasted turkey and duck, available for pick-up, or enjoy seasonal favourites such as Duck leg confit for dine-in.

Sweeten your celebrations with irresistible desserts like the Trio tree cake and classic Austrian stollen, along with other handcrafted delights. For a fun holiday activity, join Sisi’s Gingerbread House Workshop, offering a creative way for families and friends to make festive memories together.

Visit sisiseatery.com.

The terrace at Dubai’s first fully licensed Korean steakhouse has reopened on Palm West Beach, offering stunning views and a lively atmosphere. The menu features signature Korean Fried Chicken in soy garlic, alongside classic Korean dishes, BBQ options, and refreshing drinks. With live DJ performances adding to the vibe, it’s the perfect spot for social gatherings, family celebrations, or casual evenings out.

Visit smokimotodubai.com

Smoki Moto

î SISI’S EATERY

î SMOKI MOTO

Celebrity Chef Kunal Kapur has opened his new restaurant, Pincode, at The Galleria on Al Maryah Island in Abu Dhabi, following the success of the Dubai Hills location. The menu features dishes like the 12-hour slow-cooked Dal makhni, Signature Pincode biryani, Spiral chaat, and Saag burrata, offering a fresh take on traditional Indian flavours with modern twists, all served in a visually striking space inspired by India’s rich cultural heritage.

Contact +9714 566 1424.

Celebrate Christmas at Palm Kitchen with a festive brunch packed with live stations, delicious seasonal dishes, and themed beverages. Santa will be making a special appearance, along with live performances, kids’ activities, and carolling to add to the magic of the day.

December 25, from 1pm-4:30pm. AED499 including soft beverages. AED649 including house beverages. AED199 per child aged 6-12 years old. Contact +9714 275 4444.

This all-day Indian dining destination celebrates India’s rich culinary heritage by reviving forgotten recipes and traditions. Located in Villa 426 on Al Wasl Road, it offers signature dishes such as Khadak raan, Bheja akuri, and Shabrati nihari, alongside vegetarian options including Morel cheese kulcha. The restaurant blends traditional flavours with modern techniques, featuring creative desserts and an enticing non-alcoholic beverage menu, all set within an ambience that mixes Indian storytelling and contemporary design.

Visit website.

Every Sunday, Nomad Day Bar transforms its courtyard into a buzzing breakfast hotspot with Sunny Side Up, offering a delightful à la carte menu. The diverse spread includes hearty favourites such as the All-in Breakfast, featuring sunny-side-up eggs, sausages, and hash browns, or the indulgent Bacon & Egg Pancakes for a savoury treat. Families will enjoy the fun kids’ menu, with playful dishes like “I Don’t Know” (crispy waffles with fried chicken), “I Want to Go Home” (rigatoni in tomato sauce), and “I’m Not Hungry” (fluffy pancakes with hazelnut spread and berries) that cater to even the pickiest eaters.

Sunday, from 11am-3pm. Visit 25hours-hotels.com/dubai/ one-central/restaurants-and-bars/nomad-day-bar.

î LAGUNA BEACH TAVERNA & LOUNGE

Enjoy the Tribal Vibes Brunch at this family-friendly venue with stunning views of the Palm Jumeirah skyline. The seasonal menu, inspired by Hellenic cuisine, offers Mediterranean flavours with modern twists like sizzling Greek Grill Mix Platters, zesty Patzarosalata, and indulgent Chocolate Namelaka. Adults can unwind to acoustic tunes while children play in the sand and enjoy a special menu designed just for them.

Sofitel Dubai The Palm. Sunday, from 12:30 to 3:30pm. AED210 per person including food. AED360 per person including food and a two-hour beverage package. Kids à la carte menu available. Contact +97152 925 0736.

î KHADAK

î TAJ EXOTICA RESORT & SPA, THE PALM, DUBAI

î NOMAD DAY BAR

î PINCODE

A VIBRANT FUSION OF PERUVIAN-JAPANESE FLAVORS, LIVE BEATS, AND PURE FUN AWAIT AT THE YUNZA 11 BRUNCH. INDULGE IN OUR ICONIC SUSHI AND CEVICHE STATIONS, SIP ON SIGNATURE PISCO COCKTAILS, AND GET READY FOR SURPRISES THAT’LL KEEP THE ENERGY HIGH. THEN, AS THE SUN SETS, THE TERRACE TRANSFORMS FOR THE LET’S GET PISCO’D AFTER-PARTY, WHERE SUNSET VIBES AND CRAFTED COCKTAILS FLOW, ALL SET TO THE RHYTHM OF THE RESIDENT DJS. PALM JUMEIRAH HAS NEVER FELT THIS ALIVE!

Ring in the New Year at Zenon, blending Greek mythology with modern elegance. Start with à la carte dining on the terrace, followed by a luxurious set menu featuring standout dishes like Lobster Ravioli and Angus Beef Wellington. Ring in 2025 with vibrant live DJ performances, immersive entertainment, and an exclusive lounge after-party for a night to remember.

New’s Year’s Eve: December 31, from 6pm. À la carte prices from 6-8pm. Festive dinner set menu from 8pm. After midnight: Lounge bookings with a minimum spend of AED1,000 per person; AED500 for walk-ins at the bar. Call +971 4 837 7222.

î W ABU DHABI – YAS ISLAND

Heading to the capital for the Abu Dhabi Grand Prix™? Garage restaurant offers an electrifying brunch experience perfectly timed with Formula 1 race sessions. Enjoy trackside views while indulging in dishes such as Poached maine lobster with dashi hollandaise and an indulgent caviar station. With live entertainment, exhilirating DJ sets, and diverse global flavours, it’s the ultimate way to celebrate race day in style.

Packages from AED700. Available Friday, December 6 to Sunday, December 8, at varied times. Contact +9712 656 0000.

Located at J1, this destination brings a fresh take on Lebanese and Armenian dining with a laid-back coastal vibe. Led by Chef Mardiros Barsoum, the menu is all about sharing delicious mezze featuring Stuffed eggplant with Yogurt and kebbeh nayeh, plus fresh seafood such as Shrimp Almayass and Grilled octopus. The venue has a warm, welcoming atmosphere, with a design inspired by Armenian culture and a fresh fish display to top it off.

Contact +97142145999.

î LEÑA DUBAI

Celebrate New Year’s Eve with a Spanish-inspired fiesta, featuring a delicious menu including Dani’s b, Picaña steak, and Grilled avocado with Málaga-style toppings, all set against stunning views. The night will be filled with vibrant entertainment, live music, and a prime spot to watch the fireworks over The Palm, ending with the beautiful Torta di rose dessert at midnight.

AED800 for indoors and AED1,200 for outdoors. Contact +971 04 453 7523.

î ALMAYASS BY THE SEA

î ZENON DUBAI

L~ARIA, a three-month pop-up from Mandarin Oriental Lake Como, brings a unique dining concept to Riyadh. The restaurant offers a sophisticated experience, combining Italian dishes with Japanese influences, with an open kitchen, stunning terrace, and a fusion of modern design and traditional Italian features. Under the guidance of Chef Massimiliano Blasone, the menu showcases innovative dishes blending Italian flavours with Japanese techniques, designed for sharing in a relaxed and dynamic atmosphere.

Visit mandarinoriental.com/en/riyadh/olaya.

Rosewood Jeddah has just opened a buzzing new lounge offering fantastic views of the Red Sea and Jeddah’s skyline. In collaboration with ZN, one of Jeddah’s top Japanese eateries, they’ve put together an exciting limited-time menu. The dishes are a mouthwatering mix of Asian flavours, with highlights including Avocado shrimp salad, Tandoori chicken wrap, and Braised beef brisket bao, along with favourites such as Crab salad and Spicy crunchy salmon.

Contact +966 12 260 7140.

The renowned Italian-American restaurant introduces its new weekday Business Lunch, offering a curated menu with iconic dishes such as the Caesar alla ZZ salad, prepared tableside, and the refreshing Caprese with seasonal tomatoes. For the main course, diners can enjoy Spicy rigatoni and Chicken limone. The meal concludes with a daily dessert, ensuring a sweet finish to a memorable dining experience.

Contact +966 11 829 0919.

This hidden speakeasy offers a unique dining experience, blending the art of photography with modern Asian cuisine in a speakeasystyle setting. Inspired by the aesthetics of a darkroom, guests enter through a hidden door into a cosy, dimly-lit space where they can enjoy exceptional dishes such as Duck bao, Burmese fermented tea leaf salad, and Javanese chicken curry.

Contact +966 54 124 4923.

î MANDARIN ORIENTAL AL FAISALIAH, RIYADH

î SOLEIL ROOFTOP

î CARBONE RIYADH

î KIMYONA

THE ART OF

CONTEMPORARY JAPANESE DINING

Takara has swiftly become the hotspot for a refined Japanese dining experience with a contemporary twist

Established in 2019, Takara Hospitality Group (THG) was founded with a singular vision: to redefine fine dining in the Eastern region of Saudi Arabia. The restaurant’s founders have tapped into a growing appetite for dining experiences beyond mere sustenance, offering instead a feast for the senses.

At the helm of Takara’s kitchen is a team of internationally trained chefs, each bringing expertise from the world’s culinary capitals. This diverse background allows them to craft dishes honouring traditional Japanese techniques while incorporating innovative flair.

The menu reads like a love letter to Japanese cuisine, with each dish telling a story. Signature creations such as the Reema Maki and Kunafa Shrimp showcase the kitchen’s flair for fusion, while classics like sushi and sashimi are elevated through the use of premium, carefully sourced ingredients.

Takara’s appeal extends far beyond its impressive menu. The staff, impeccably trained, strikes a delicate balance between attentiveness and discretion, ensuring each guest feels both pampered and at ease. The decor, with its golden bamboo accents and bespoke artwork, creates an ambience of understated luxury. Diners are immediately transported into a venue that masterfully intertwines Eastern aesthetics with modern design.

With an eye to the future, Takara has ambitious expansion plans. The restaurant group aims to bring its unique brand of hospitality to Riyadh and Jeddah by 2024, with further growth across the GCC planned for 2025. The team remains committed to maintaining the high standards and personal touch that have become Takara’s hallmarks. For those in search of a dining experience that transcends the ordinary, Takara offers a compelling proposition. It’s a place where culinary artistry meets warm hospitality, where each meal is an opportunity to create lasting memories.

Tried&

tasted

Our top dining experiences this month

BOHEMIA

This bohemian-themed beach club is where beachside glamour meets a party that doesn’t stop. The interiors are infused with a boho-chic vibe, featuring plush seating that pairs perfectly with sweeping views of Ain Dubai and Palm West Beach. The striking infinity glass pool stretches out before you, inviting a refreshing dip while you take in the scenery. And the jacuzzi? A perfect spot to soak up the fun, with the city skyline as your backdrop.

When we visited, the renowned Jan Blomqvist was on the decks, delivering beats that struck the perfect balance between laid-back and energising. Whether lounging by the pool, enjoying sunset drinks, or dancing into the night, this venue offers exactly what you’re looking for – and you’ll likely wonder why you ever left.

The highlights

Upon settling into our seats near the DJ booth, we quickly absorbed the growing excitement of the venue. As the sun dipped

below the horizon, the mood shifted into full party mode, with top DJs keeping the energy up well into the evening.

We began with the Slow cooked brisket tacos, featuring tender beef brisket wrapped in two soft corn tortillas, enhanced by a smoky piri piri sauce for a subtle kick. Fresh chimichurri, cilantro aioli, and a zesty pico de gallo added layers of flavour, balancing the richness of the meat. Next, the Crispy shrimp maki arrived featuring the rock shrimp encased in a crispy batter, paired with a creamy huancaina sauce and aji amarillo for a smooth, spicy kick.

The Chicken shawarma was up next showcasing the garlic sauce and tangy pickles contrasted perfectly with the moist, well-seasoned chicken. Paired with crispy French fries, it made for an elevated yet comforting take on a beloved street food.

For mains, we had the Truffle flatbread, which was a decadent creation. The base was topped with mozzarella, cream cheese, and truffle carpaccio. The flatbread was crispy yet airy, while the luxurious truffle

added an earthy depth to the creamy cheeses, creating a flavourful indulgence.

Dessert came in the form of Chocolate popcorn, a playful yet sophisticated treat. The darling cake was light and airy, paired with an aerated mousse. The hazelnut popcorn ice cream added a delightful crunch, offering an enjoyable mix of textures.

To accompany our meal, we sampled a couple of inventive concoctions. The Chihuahua, a tropical concoction blending a smooth neutral spirit, elderflower, berryinfused spirits, fresh pineapple, and citrus. This beverage had a refreshing balance of fruity and zesty notes. The Hippie’s Paloma was equally vibrant, with its blend of agave spirit, homemade grapefruit syrup, and soda, delivering a tangy, citrus-packed experience that paired perfectly with the growing energy of the evening.

Book now

Contact +9714 455 9989 or visit bohemiadubai.com.

RONIN

Perched on the ninth floor of FIVE LUXE JBR, Ronin offers diners a front-row seat to stunning views of Ain Dubai, paired with an unforgettable culinary experience. My dining partner and I chose a spot near the open kitchen, drawn by the live-fire cooking at its Teppanyaki and Sushi Bar. The energy was infectious as flames danced and sizzled, chefs expertly slicing and grilling with precision, offering a captivating glimpse into their craft. Inside, the decor marries tradition with modernity—hand-painted Samurai armour, glowing paper lanterns, and rows of sake bottles transport you straight to Japan. For those seeking a serene setting, the bamboo-clad outdoor pagodas, unique to Ronin, provide an exclusive dining experience.

The highlights

As we settled in, we let our server guide us through Ronin’s irresistible menu. We started light with the Cucumber salad, a refreshing mix of crisp cucumber drizzled with soy honey, apple yuzu, and a hint of shiso, which was an absolute delight. Next, we amped up our palates with the Golden nugget, where crispy chicken kara-age came dressed to impress, topped with lime cream cheese, caviar, and an obligatory touch of 24k gold leaf.

Then came the Ise ebi prawn tempura— giant, perfectly battered prawns with zingy wasabi aioli and a sprinkling of kizami nori. Crisp, creamy, and absolutely moreish. Next, the Wagyu tsukune skewers brought rich, melt-in-the-mouth indulgence, complete with sunny-side-up quail eggs perched on top like a cheeky

little garnish. Meanwhile, the Wagyu truffle gyoza took dumplings to a whole new level—tender parcels bathed in truffle ponzu butter and topped with pickled accents and a delicate slice of truffle.

For mains, the Warayaki wagyu karubi was the undeniable star. The smoked wagyu short rib, so tender, arrived bathed in a bold galbi sauce. The vibrant kimchi and punchy leek BBQ miso were the perfect sidekicks, bringing a smoky, tangy balance to the dish.

Desserts arrived in the form of the Bento box, and if there’s a more fun way to finish a meal, I’ve yet to find it. The box came brimming with delights: creamy Mochi ice cream, an indulgent Miso molten chocolate cake paired with vanilla ice cream, tangy Yuzu hokkaido cheesecake, and light, fluffy Japanese donuts served with salted miso caramel. It was an impressive spread that hit all the right notes, leaving us debating which sweet treat was our favourite (spoiler: they were all winners).

Book now Contact +9714 275 9999 or visit ronindubai.com.

O BEACH DUBAI

This new destination has recently opened the doors to its much-anticipated roof garden restaurant, bringing a taste of Ibiza’s legendary beach clubs to Dubai. From the moment you step in, you’re greeted with a striking blend of bohemian charm—lush greenery, twinkling disco balls, and bright white and yellow lounges, all under the warmth of sunny umbrellas. The panoramic views are nothing short of spectacular, with Ain Dubai, the massive pool, and the vast Arabian Gulf stretching before you, creating a visual feast that’s hard to match.

As night falls, the tempo picks up with world-class DJs spinning tunes from the venue’s dedicated booth, while VIP areas buzz with the kind of energy you’d expect from this new beachfront hotspot. From the top, you can soak in the full spectacle— whether it’s the views or the atmosphere— enjoying the fun as the atmosphere shifts from relaxed to high-energy in no time.

The highlights

As the sun began to set, we settled in to order from the enticing à la carte menu. The Spicy feta dip was a delightful start to the meal, smoky and tangy, with the added richness of pistachios and cayenne pepper, perfectly paired with warm bread. The Yellowfin tuna tartare was a striking dish, with creamy avocado placed right in the centre, topped with fresh, velvety tuna, and surrounded by a tangy yuzu ponzu sauce. The dish was further elevated by a

scattering of wild rice, adding texture and a delightful crunch.

The Sautéed gambas featured three plump prawns bathed in a fragrant sauce of chilli and garlic, complemented by earthy spinach that balanced the dish perfectly. The Burrata & truffle pizza featured a thin, crisp crust topped with a rich blend of provolone, shredded mozzarella, creamy burrata, and aromatic black truffle shavings, offering a melt-inyour-mouth experience.

The Quinoa & kale salad was a light yet hearty option, with bursts of citrus from the pomelo and the crunch of pumpkin seeds and parmesan. The Honey-glazed wagyu

short ribs were a showstopper, with a crispy, caramelised exterior that gave way to tender, juicy meat inside. The ribs were beautifully presented, accompanied by pomelo, pomegranate, lime, and sesame seeds, which enhanced the richness with their bright, zesty flavours.

For mains, we relished the Chargrilled Australian lamb chops, perfectly cooked with smoky aubergine caviar and a drizzle of cashew salsa verde, while the indulgent O Beach patatas bravas provided a satisfying side, crispy and full of flavour. Although we couldn’t fit in dessert, we left feeling completely satisfied and already planning our next visit (with a double order of those show-stopping short ribs, of course).

Book now

Visit obeachdubai.com.

JADE

Inspired by the roaring 20s of China, this new bar and lounge is a true visual spectacle, drawing you in with its bold and distinctive design. As you step inside, you’re enveloped by an array of lush green tones, from the deep emerald walls to the soft green lighting that casts a rare and mesmerising glow throughout the space. Dramatic frill curtains at the entrance open up to reveal a striking dragon fountain at the centre. Above, a series of ornate birdcages dangle from the ceiling, adding an unexpected touch of whimsy. The walls are adorned with Chinese art, seamlessly blending tradition with contemporary influences. At the heart of the space sits the bar, encircled by opulent seating that invites

you to relax and sip your drink. Just a few steps away, we settled into the lounge area, where the atmosphere is both intimate and refined.

The highlights

We kicked off our evening at Jade with a round of drinks from their impressive selection, which covers everything from wines and bubbly to classic and inventive cocktails. We went for the latter, and it didn’t disappoint. To start, we ordered a trio of dumplings. The Classic truffle dumpling had a bright orange wrapper, topped with truffle shavings. Inside, the earthy flavours of cordyceps flower, mushrooms, and winter black truffle made it rich without being overwhelming. The Caviar lobster dumpling,

with its striking blue-and-white wrapper, was a standout. The sweet, tender lobster filling was topped with a generous dollop of caviar, adding a salty, briny pop that balanced perfectly with the lobster’s natural sweetness. The Roasted duck pot sticker was a winner with its crispy exterior and juicy duck filling, paired with a black pepper sauce that added a smoky kick.

For our second round of drinks, we tried the Aromatic duck salad, which was fresh and vibrant. The crispy duck was a great match for the sweet mandarin and pineapple, while the pomegranate and sesame dressing gave it a tangy, nutty finish. The Salmon carpaccio was light yet packed with umami, thanks to the truffle ponzu and the mild heat from the doubanjiang sauce. Finally, the Wagyu beef bao was a treat— tender wagyu short ribs, caviar, and green apple slaw stuffed into a soft bao bun, creating a mix of rich, salty, and slightly sweet flavours.

If you’re looking for a night out that’s equal parts delicious and memorable, this place ticks all the boxes. We left with full bellies, happy hearts, and a promise to return soon—because let’s face it, who could resist those dumplings a second time?

Book now

Contact +9714 455 9989 or visit palmjumeirah.fivehotelsandresorts.com/ eat-drink/jade.

Indulge in a delightful ‘90s-inspired experience with mouthwatering burgers and nostalgic retro vibes

Imagine sinking your teeth into a juicy burger that’s bursting with flavour. Serving up American cuisine with some of the best buns in town, burger lovers can look forward to gourmet varieties crafted with the finest local ingredients, all served with a fun ‘90s twist at Sold Out. The perfect spot for lunch, dinner, or even a late-night snack, this eatery located in Khobar is open from 11:30AM to meet your meal needs. You can choose to dine at the charming retro-inspired venue or al fresco to enjoy the cool breeze this season.

Get ready to satisfy your cravings with an array of appetizing starters such as Honey Mustard Bites, Shrimp Sriracha, and Dance Strips. When it’s time for the main event, you’ll find a mouthwatering selection of burgers. Treat yourself to the signature Sold Out Burger, featuring juicy beef, melted cheese,

crisp lettuce, and their special S.O. sauce. Other standout options include The Basic, a classic combination of beef, cheese, and smoked sauce; White Chicks, tender chicken topped with cheese, lettuce, and chilli sweet sauce; and Truffle Chicken, a lavish combination of chicken, cheese, and truffle sauce. Pair your burger with one of the delectable sides including the Happy Fries, Truffle Fries, or the indulgent Boss Fries. If you’re dining with friends, the Home Alone Box is perfect for sharing, including four burgers, four fries, and a one-litre cola. Handcrafted hot and cold drinks are also available to complement your order. Sold Out is available on all major delivery platforms for a cosy night in or gathering at home.

Don’t miss out on this fantastic spot for take-out, dine-in, and drive-thru dining!

Delicious, simple, and easy-to-make recipes

midweek meals

30-minute healthy meals

As well as being speedy, these recipes will help you pack in your 30 plant-based foods across the week recipes DR CHINTAL

photographs LIAM

PATEL

DESBOIS

Mushroom & kale spaghetti

Prawn,

pea & spinach coconut curry with microwave quinoa rice

This simple curry delivers seven plant points, plenty of fibre and two of your five-a-day. Mixing quinoa with rice is also an effortless way to boost your intake of wholegrains and protein.

SERVES 4-5 PREP 20 mins

COOK 20 mins EASY

150g quinoa

150g basmati rice

1 small red onion, chopped

1 tbsp olive oil

½ tsp cumin seeds

1 tsp finely chopped ginger

1 tsp finely chopped garlic

3 tbsp tomato purée

300g coconut cream

300g frozen peas

300g king prawns

200g baby spinach leaves

½ tsp ground turmeric

1 lime, to serve (optional)

1 Rinse and drain the quinoa and rice in a sieve three times to remove excess starch. Tip into a very large bowl (to prevent over-spill in the microwave), then pour in 300ml boiling water from the kettle, cover with a heavy plate, and microwave on high for 15 mins. Leave to rest, still covered, for 5 mins before fluffing with a fork

2 Meanwhile, prepare the curry. In a pan over medium heat, fry the onion in the oil until it starts to brown. Add the cumin, ginger and garlic, and stir for a minute. Mix in the tomato purée and cook for another minute

3 Add the coconut cream, peas, prawns, spinach, turmeric and salt. Cover and cook until the prawns turn opaque and pink, and the spinach has wilted, about 5 mins. Add a little water to adjust the consistency as needed. Serve the curry over the quinoa rice with a squeeze of fresh lime, if you like GOOD TO KNOW folate • fibre • vit c • 2 of 5-a-day PER SERVING (5) 557 kcals • fat 27g • saturates 19g • carbs 50g • sugars 9g • fibre 7g • protein 24g • salt 0.65g

Mushroom & kale spaghetti

Blending a sauce is a great way to add more fibre, nutrients and an additional portion of your five-a-day. It gives you a delicious thick creamy sauce that can enhance pasta, curries and soups. Finish with some fraîche, if you like.

400g chestnut mushrooms, thinly sliced

150g kale, stalks removed and roughly chopped

400g can butter beans, drained

2 tbsp white miso paste

1 lemon, juiced 125ml crème fraîche (optional)

SERVES 4-5 PREP 20 mins

COOK 20 mins EASY V

250g spaghetti

2 tbsp olive oil

4 garlic cloves, thinly sliced

1 red chilli, thinly sliced

1 Cook the spaghetti in salted boiling water according to pack instructions, until al dente. Reserve a cup of pasta water, then drain.

2 While the pasta cooks, heat the olive oil in a large pan over medium heat. Fry the garlic and chili for 1-2 mins until the garlic starts to turn golden. Add the mushrooms and cook for 4-5

mins until softened. Add the kale, cooking until it wilts, about 3-4 mins

3 Tip the beans, miso and 150ml of the pasta water into a blender and blitz until smooth, adding more pasta water if needed

4 Add the bean sauce to the kale and mushrooms and cook for another 2-3 mins, adding more pasta water if the sauce is too thick. Season with salt, black pepper and lemon juice to taste. Stir in crème fraîche if using. Toss the drained spaghetti into the sauce and serve straightaway

Pistachio pesto salmon & vegetable traybake

To reduce the cooking time, everything is baked on a large tray in a single layer, or you can spilt the ingredients into two trays. If you’re very short on time, shopbought pesto works just as well. Or for a more traditional pesto, you can substitute pistachios with pine nuts

SERVES 4-5 PREP 20 mins

COOK 50 mins EASY

600g sweet potatoes, thinly sliced

200g cherry tomatoes

300g long-stemmed broccoli

2 tbsp olive oil

4 boneless salmon fillets

50g pistachios

For the pesto

60g pistachios

40g basil leaves

30g parmesan

1 large garlic clove

100ml extra virgin olive oil, plus a little extra if needed

1 Heat the oven to 180C/160C fan/gas 4. Rinse the sweet potato slices to remove excess starch, then put in a large bowl with the tomatoes and broccoli Drizzle with the olive oil and toss to coat. Spread everything out into a single layer on a large baking tray and bake for 15-20 mins until the potatoes have softened

2 While the potatoes are baking, combine all the pesto ingredients in a blender and blitz to a coarse texture, or mash using a pestle and mortar. Add a little more extra virgin olive oil, if needed, to adjust the consistency to your liking

3 Remove the tray of veg from the oven, add the salmon and sprinkle over the pistachios Spread 1 heaped teaspoon pesto over each salmon fillet. Reserve the remaining pesto.

4 Return the tray to the oven and bake for 12-15 mins until the salmon is opaque and cooked through. Serve the remaining pesto on the side or drizzle it over the veg and serve

Cajun pulled chicken tacos with black bean salad easy dish is packed with vibrant flavours and can be customised to suit your preferences. Swap out the chicken for prawns or, if you’re vegetarian, try halloumi

SERVES 4-5 PREP 20 mins COOK 20 mins EASY

500g chicken thigh fillets

2-3 tbsp Cajun spice mix

2 tbsp olive oil

400g can black beans, drained 340g can sweetcorn, drained

½ cucumber, finely chopped

1 large ripe avocado, diced 30g coriander, chopped

2 tbsp lime juice (approx 1 lime)

1 large red chilli, deseeded and chopped (optional)

8 soft tacos

1 Put the chicken thighs, Cajun spice and olive oil in a large bowl, and mix well ensuring the chicken is thoroughly coated. Heat a large pan over a medium heat and sear the chicken for 2 mins on each side, until browned. Pour in 50ml water, cover and cook for 8 mins or until the chicken is opaque and cooked through – the water helps keep the chicken tender; you can evaporate any remaining liquid once cooked. Remove from the heat and shred the chicken using two forks.

2 While the chicken is cooking, combine the black beans, sweetcorn, cucumber, avocado, coriander, lime juice and some salt and pepper in a large bowl. Add the chopped red chilli, if using, and mix well

3 Warm the tacos in a dry frying pan over medium heat. To serve, spoon the salad onto each taco and top with the shredded chicken.

Tempeh pad Thai

Packed with veg, this is the perfect easy midweek family meal.

Tempeh is a great alternative to tofu, with more protein and fibre, but you can easily swap it out in this recipe for your choice of protein. Try tofu, chicken or prawns as an alternative.

SERVES 4-5 PREP 20 mins

COOK 20 mins EASY V

150g rice noodles

2 tbsp rapeseed oil

200g tempeh, cubed

4 spring onions, sliced

300g beansprouts

3 small peppers, different colours ideally, sliced

3 eggs handful of roasted salted peanuts, roughly chopped

1 sliced red chilli, a few coriander leaves and 1 lime, cut into wedges, to serve (optional)

For the sauce

2 tbsp palm sugar or brown sugar

3 tbsp fish sauce

3 tbsp tamarind paste

1 tbsp soy sauce

1 tsp finely chopped garlic (about 4 cloves)

1 Soak the noodles in water according to pack instructions. Once softened, drain and set aside.

2 Heat the oil in a pan over a medium heat and fry the tempeh for a few minutes until browned. Remove and set aside on a plate

3 In the same pan, stir-fry the spring onions, beansprouts and peppers for a few minutes, ensuring the vegetables remain crunchy.

4 Crack the eggs into a bowl and whisk lightly with a fork. Push the vegetables to one side of the pan, then pour in the eggs. Scramble the eggs gently, then add the noodles and tempeh. Stir everything together until well combined

5 In a separate pan, combine all the sauce ingredients with 100ml water. Cook over a medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly. Pour the sauce over the noodles and veg, and mix well to ensure all the ingredients are evenly coated.

To serve, sprinkle with the peanuts, along with the sliced red chilli and coriander, and lime wedges on the side for squeezing over, if you like

10 foods for Christmas

It may sound too good to be true, but the big day meal can benefit your health in many ways –we’ve rounded up the top 10 words GOOD FOOD TEAM

TURKEY is high in protein and low in fat – as long as you don’t eat the skin! A 100g (cooked weight) portion of light meat contains just 2g of fat while the same-sized portion of dark meat contains 6.6g of fat. Turkey is also a good source of selenium, which is important for the normal function of the immune system, plus the dark meat is a good source of iron.

CRANBERRIES contain good amounts of vitamin C as well as the beneficial antioxidant proanthocyanidin, which give them their red colour. Research from Finland suggests drinking cranberry juice may fight urinary tract infections, although no work has been carried out on cranberry sauce.

Cranberry & chestnut falafel

MAKES about 20 (serves 6-8 as a party nibble) PREP 20 mins COOK 15 mins EASY V

1 sweet potato, peeled and cut into big chunks

400g can chickpeas, drained

200g ready-cooked vacuumpacked chestnuts

1 egg

1/2 tsp chilli flakes

2 tsp cumin seeds

1 garlic clove, grated small pack of coriander, roughly chopped

85g cranberries

4 tbsp vegetable or sunflower oil

150g Greek-style yogurt, to serve

1 Put the sweet potato in a microwave-proof bowl, add 1 tsp water and cook on high for 2 mins, then mash in a large bowl.

2 Put the chickpeas and chestnuts in a food processor and pulse until well chopped but not pasty. Add to the sweet potato, then the egg, spices, garlic and most of the coriander. Season and mix well using your hands. Tip in the cranberries, then shape the mix into 20 even-sized patties. Will keep chilled for up to three days.

3 Heat 2 tbsp oil in a large non-stick frying pan. Fry half of the falafels for 2 mins on each side until golden. Lift onto kitchen paper to drain. Repeat with the second batch. Will keep chilled for two days. Leave to cool slightly before serving with the yogurt, a scattering of the reserved coriander and a crack of black pepper, if you like.

Roasties are low in saturated fat, if you cook them in veg oil

ROAST POTATOES

Roasting potatoes in oil piles on the calories to about twice as many as plainly boiled –but it is Christmas after all! Thankfully roasties are still low in saturated fat, if you cook them in vegetable oil, and are a source of all sorts of nutrients including potassium and magnesium, as well as folate. Plus, they contain fibre to help keep you feeling full and satisfied.

MINCE PIES are, of course, filled with dried fruit and that provides various benefits and a contribution to your potassium intake. It’s the pastry that piles on saturated fat and calories; in general, the more money you spend, the thinner the pastry and the more fruit within. Or you could try making your own.

• Read our next level mince pies recipe feature

BRUSSELS

SPROUTS are high in folate and vitamin C. Sprouts also contain vitamin B6, involved in the metabolism of amino acids, the formation of red blood cells and a healthy nervous system. Along with many green veg, sprouts also contain the pigment lutein, which may stop blood vessels clogging up and help prevent strokes and heart disease. They are reasonably high in fibre, too.

CHRISTMAS PUDDING As with shop-bought mince pies, Christmas puds are likely to be high in saturated fat, but dried fruit is a source of potassium, iron and fibre. The best way to keep the saturated fat and calories down and boost the benefits is to mix up your own pudding.

Light & fruity

Christmas pudding

SERVES 10 PREP 1 hrs 15 mins-3 hrs including steaming EASY V ❄

250g pack dried mixed fruits 175g ready-to-eat stoned dates, roughly chopped

85g dried cranberries

1 tbsp fresh ginger, grated

1 orange, zested and juiced 100ml Cointreau or Grand Marnier

100g butter, plus extra for the pudding basin

100g dark muscovado sugar

2 large eggs, beaten 50g self-raising flour

85g fresh white breadcrumbs

1 tsp ground cinnamon

85g pecans, roughly chopped For the sauce and topping 100g butter

100g light muscovado sugar

50g pecans

50g dried cranberries (optional)

1 orange, juiced

3 tbsp Cointreau or Grand Marnier thick double cream, to serve

1 Put all the dried fruits and ginger in a pan with the orange zest and juice, and the liqueur, then warm gently for 10 mins Stir occasionally until the juices are absorbed and the mixture is sticky. Set aside to cool.

2 Lightly butter a 1.3 litre pudding basin and line the base with a disc of baking parchment. Beat 100g butter with the sugar, eggs and flour in a large bowl using an electric whisk until creamy Stir in the fruit, breadcrumbs, cinnamon and nuts.

3 Spoon the mixture into the pudding basin, cover with baking parchment and foil, and tie around the rim securely with string. Put a long strip of folded foil under the basin and bring it up round the sides so that you can use it as a handle to lift the pudding out later

Put the basin in a saucepan and pour in boiling water from the kettle so it comes halfway up the bowl Cover and steam for 3 hrs, topping up with boiling water every now and then. Leave to cool Will keep in a cool place for a week or frozen for a month (ensure your pudding basin is freezerproof)

4 For the sauce, melt the butter and sugar in a pan. Tip in the pecans and cook over a lowmedium heat, stirring, for 1-2 mins Add the cranberries, if using, orange juice and liqueur and bubble for a few minutes until syrupy. Leave to cool. Will keep chilled for a day

5 On the day of serving, steam the pudding in a pan of boiling water for 1 hr to warm it through

6 Put the pecan sauce in a pan and gently warm through until melted and bubbling. Turn out the pudding, peel away the parchment from the base. Serve with some of the pecan sauce poured over the top, the rest of the sauce on the side and some thick double cream.

SMOKED SALMON is an excellent source of omega-3 fatty acids – which are great for heart health – smoked salmon also contains only 185 calories per 100g portion. Smoked salmon is higher in salt than poached or baked salmon, but all offer a good source of protein, with useful amounts of vitamin B3 (niacin), which helps your body break down food for energy.

Bloody mary scrambled eggs & smoked salmon

SERVES 2 PREP 5 mins

COOK 5-7 mins EASY

4 eggs

2 tbsp milk

1/2 tsp Tabasco, plus extra to serve (optional)

1/2 tsp Worcestershire sauce, plus extra to serve (optional)

1 tbsp olive oil

100g cherry tomatoes

4 slices wholemeal bread, toasted and buttered

1 tbsp finely snipped chives

100g smoked salmon, sliced

1/2 lemon, sliced into wedges

1 Beat together the eggs, milk, Tabasco, Worcestershire sauce and some seasoning in a jug.

Heat the oil in a large non-stick pan over a low heat and pour in the egg mix. Cook, stirring, until it is done around the edges and slightly runny in the middle.

Then tip in the tomatoes and warm through for 1 min until the eggs have finished cooking.

CARROTS provide a rich source of beta-carotene which your body turns into vitamin A, a nutrient that is important for eye and skin health. The darker in colour, the more beta-carotene they contain. Carrots are also a good source of potassium (needed to regulate fluid balance in the body) and they’re low in calories. Research shows that cooked carrots are even more beneficial as cooking them means your body absorbs more carotenoids.

2 Top the toast with the scrambled eggs and chives, and place the smoked salmon on the side with a wedge of lemon to squeeze over. Drizzle over extra Tabasco and Worcestershire sauce if you want more of a kick

PARSNIPS contain folate and almost a third as much fibre as an equivalent portion of carrots. They also have twice the calories, although they are still low-calorie, as long as you don’t add fat through roasting.

RED CABBAGE is high in calcium, required for healthy bones and teeth, and rich in folate. Red cabbage is richer in vitamin C and protective anthocyanins than other varieties making them helpful for maintaining skin health and potentially lowering the risk of heart disease.

TOM AND JERRY and all related characters and elements © & ™ Turner Entertainment Co., © & ™ Warner Bros. Entertainment Inc., WARNER BROS. WORLD, WB SHIELD © & ™ WBEI.

The WB™ Abu Dhabi, Curio Collection by Hilton - the world’s firs t Warner Bros.-themed hotel - invites you to join in the festive cheer this season. With its whimsical ambience adorned with stunning Christmas decorations, this unique destination offers a perfect backdrop for celebrating the holidays. Look forward to various festive activities, including a spectacular Christmas Tree Lighting ceremony, where carols fill the air and beloved Warner Bros. characters make special appearances.

Christmas Tree Lighting Ceremony

The festivities commence with a vibrant Christmas Tree Lighting ceremony. Attendees will be treated to a delightful performance of festive carols by a spirited choir, while children create treasured memories alongside beloved Warner Bros. characters. To complete the evening, enjoy an array of festive treats, ensuring a heartwarming start to the celebrations.

Thursday, 5th December, 5:30pm to 6:30pm at Lobby, The WB™ Abu Dhabi, Curio Collection by Hilton.

Takeaway Turkey

This holiday season, avoid the hassle of cooking by ordering a delectable takeaway turkey meal from The WB™ Abu Dhabi. Each turkey is expertly marinated with herbs and citrus, complemented by a selection of sides such as thyme-roasted mushrooms, honey-glazed root vegetables and the classic stuffing. For dessert, indulge in seasonal delights like Christma s pudding and the delectable chestnut Mont Blanc.

From AED 500 (serves 4), AED 750 (serves 6) AED 1000 (serves 8).

Available from 1st December until 25th December, orders must be placed at least 24 hours in advance for collection between 10am to 10pm.

Christmas Eve Dinner

Gather your loved ones for a Christmas Eve to remember. The festive buffet spread at Sidekicks features live cooking station s offering holiday classics and grilled specialities, alongside a kids’ station serving mini burgers and sweet potato fries. Special appearances by WB™ characters will enhance the festive atmosphere for families.

Tuesday, 24th December, 6:30pm to 10:30pm at Sidekicks, The WB™ Abu Dhabi, Curio Collection by Hilton. AED 199 per person (soft beverages), AED 299 per person (house beverages), AED 359 per person (premium beverages).

Christmas Roast

Families can savour a succulent roast turkey with all the trimmings at WB™ Abu Dhabi’s signature restaurant, The Director’s Club. Diners can sip on unlimited beverages while surrounded by great company in a festive setting.

Wednesday, 25th December, from 1:00pm to 4:00pm at The Director’s Club, The WB™ Abu Dhabi, Curio Collection by Hilton. AED 170 per person (soft beverages), AED 275 per person (house beverages), AED 375 per person (premium beverages) and AED 90 for children (6 to 12 years old).

Christmas Day Lunch

Diners can head to Sidekicks for a festive lunch featuring an extensive buffet of seasonal favourites and decadent desserts. That’s not all! Meet-and-greets with iconic WB™ characters make the day all the more magical.

Wednesday, 25th December, from 1:00pm to 4:00pm at Sidekicks, The WB™ Abu Dhabi, Curio Collection by Hilton. AED 180 per person.

New Year Celebrations

Glitter Dinner at The Director’s Club

Bid farewell to 2024 at The Director’s Club. Tuck into an exquisite dinner starring premium cuts accompanied by a signature concoction, in the company of friends and family.

Tuesday, 31st December, from 7:30pm to midnight at The Director’s Club, The WB™ Abu Dhabi, Curio Collection by Hilton. AED 425 per person (soft beverages), AED 535 per person (premium beverages), AED 799 per person (bubbly).

Pajama Party at Sidekicks

Don your favourite PJs for a cosy New Year’s Eve celebration. This lively evening features a widespread New Year’s Eve dinner buffet dinner brimming with seasonal dishes and drinks. As the evening unfolds, meet and greet iconic WB™ characters, capturing picture-perfect moments. With festive party hats, a lively countdown, and engaging activities for all ages, this party at Sidekicks offers the ideal mix of comfort, joy, and classic W B™ fun to welcome in 2025.

Tuesday, 31st December, from 7:30pm to midnight at Sidekicks, The WB™ Abu Dhabi, Curio Collection by Hilton. AED 259 per person (soft beverages), AED 350 per person (house beverages), AED 499 per person (premium beverages).

New Year’s Eve Countdown

Celebrate the arrival of the New Year at The Overlook rooftop lounge, featuring gourmet dishes and unlimited drinks, while taking in the stunning views of Yas Island. Relish a sumptuous array of gourmet dishes and as midnight approaches, get ready for the dazzling fireworks display over Yas Bay. With a live DJ spinning upbeat tunes, dance beneath the stars and celebrate the arrival of 2025 at this vibrant rooftop.

Tuesday, 31st December from 8:30pm until midnight at The Overlook, The WB™ Abu Dhabi, Curio Collection by Hilton. Price: AED 250 per person (soft beverages), AED 450 per person (premium beverages), AED 699 per person (bubbly).

For all bookings and inquiries, contact +9712 815 0000 or email dine.thewbabudhabi@hilton.com.

WONDERFUL FESTIVITIES START HERE

Step into a world of festive charm at Marriott Resort Palm Jumeirah, where the spirit of the season meets unparalleled hospitality. Whether it’s indulging in exquisite festive feasts, unwinding with spa treatments that glow as brightly as the holiday lights, or gifting magical moments through bespoke vouchers, every experience is crafted to elevate your holiday celebration. Join us at Dubai’s most vibrant beachfront resort for a festive season that feels like home—only better.

MARRIOTT ® RESORT PALM JUMEIRAH, DUBAI WEST BEACH, PALM JUMEIRAH PO BOX 62049, DUBAI, UNITED ARAB EMIRATES

Christmas

Make these holiday classics while saving on energy costs and enjoy more time with family and friends

recipes SAMUEL GOLDSMITH

photographs HANNAH TAYLOR-EDDINGTON

Slow cooker Christmas cake

SERVES 18-20 PREP 15 mins plus overnight soaking COOK 9 hrs

30 mins-10 hrs EASY V

850g mixed fruit (or mix of raisins, sultanas and mixed peel)

100g glacé cherries, halved

2 pieces stem ginger, plus 1 tbsp syrup from the jar

75ml brandy, cherry brandy or Cointreau

1 orange, zested and juiced

1 lemon, zested and juiced

250g butter, melted, plus extra for the tin

175g light brown sugar

50g golden syrup

4 eggs

175g plain flour

75g ground almonds

1 tsp baking powder

11/2 tsp mixed spice

1/2 tsp ginger

1/4 tsp ground cloves

1 tsp ground cinnamon

1 Put the mixed fruit, cherries, stem ginger and syrup, liqueur and the zest and juice of the lemon and orange in a bowl, then stir and leave to soak overnight.

2 Butter and line a 20cm, deep cake tin with two layers of baking parchment. Heat the slow cooker on high for 30 mins. Meanwhile, combine the butter, sugar, golden syrup and eggs in a large bowl, then fold in the remaining ingredients, followed by the soaked dried fruit and any liquid. Cook on high for 9 hrs 30 mins-10 hrs until a skewer inserted into the cake comes out clean. Leave to cool completely in the tin. Will keep for up to two months in a sealed cake tin.

Slow cooker gammon

SERVES 10-12 PREP 15 mins

COOK 6 hrs 30 mins EASY

1.5kg gammon

750ml ginger beer

1-1.5 litres apple juice

1 onion, quartered

1 carrot, roughly chopped

1/2 tsp white peppercorns

1/4 tsp ground cloves

1/2 tsp ground allspice

1 cinnamon stick

2 bay leaves

roast potatoes and wilted greens, to serve (optional)

For the glaze

60g light brown soft sugar

3 tbsp maple syrup

11/2 tbsp Dijon mustard

1 tbsp red wine vinegar

1 Put the gammon in your slow cooker, then pour over the ginger beer and enough apple juice to cover. Add the veg, spices and bay, then cook on low for 6 hrs

2 Remove the gammon, discarding the liquid, and put in a roasting tin. Heat the oven to 200C/ 180C fan/gas 4. Remove any skin but leave behind an even layer of fat, and score it all over in a criss-cross pattern.

3 Combine the glaze ingredients in a small bowl or jug, then brush it all over the gammon. Roast for 10 mins, then pour over any remaining glaze and roast for a further 20 mins. Serve with roast potatoes and wilted greens, if you like.

Slow cooker self-saucing ginger pudding

SERVES 6-8 PREP 10 mins

COOK 1 hr 30-2 hrs 30 mins EASY V

100g butter, melted, plus extra for the basin

125g caster sugar

100g light brown soft sugar

2 eggs

200ml milk

275g self-raising flour

1/2 tsp baking powder

11/2 tbsp ground ginger

1 tsp ground cinnamon double cream, to serve (optional) For the sauce

1 tbsp cornflour

175g light brown soft sugar

1 tbsp ground ginger

1 Heat the slow cooker on high for 20 mins. Carefully rub the basin of your slow cooker with butter. Make the sponge by combining the melted butter with both sugars, the eggs and milk, then fold in the flour, baking powder, ginger and cinnamon. Whisk to remove any lumps if needed, then pour into your slow cooker.

2 For the sauce, mix the cornflour with 1 tsp water, then set aside. Combine the sugar and ginger with 350ml boiling water until the sugar has dissolved. Mix in the cornflour paste, then pour over the batter

3 Cook on high for 1 hr 30 mins-2 hrs 30 mins (this will vary depending on your slow cooker), until the sponge has set and is firm to the touch. To serve, pour over some double cream, if you like.

THE ART OF WARAYAKI

Emirates Palace Mandarin Oriental unveils Strawfire by Chef Ross Shonhan

Acclaimed chef and restaurateur Ross Shonhan is set to bring his immersive dining experience to the Emirates Palace Mandarin Oriental in Abu Dhabi with the launch of Strawfire. This highly anticipated venture is set to revolutionise the culinary landscape by introducing the traditional art of Warayaki cooking in a contemporary setting.

Strawfire pays homage to the rich heritage of this traditional Japanese cooking technique, originating from the Kochi prefecture, where food is prepared over straw-fired flames. This distinctive method infuses each dish with a unique smokiness and robust flavour, creating a sensory experience that is both memorable and engaging. Under Chef Ross Shonhan’s guidance, the menu will feature a curated selection of dishes that showcase the freshest ingredients, all cooked over an open flame.

The restaurant is designed as a tribute to Japanese culture, featuring five distinct dining spaces. Step into the Toyama Private Dining Room - named after the picturesque Toyama region of Japan - boasting the largest synthetic Shimenawa rope ever created, handcrafted in Toyama and transported to Abu Dhabi. Weighing 830 kilograms and measuring 7.3 metres in length, this impressive installation hangs above the dining table, serving as a dramatic centrepiece that embodies sanctity and protection. The walls and ceiling of the Toyama Room are adorned with handpainted silk inspired by renowned Japanese artworks, including the gold leaf-embellished 17th-century masterpiece ‘In and Around the Capital’ and scenes of rural life by celebrated artists such as Utagawa Hiroshige and Katsushika Hokusai. This exquisite design invites diners to embark on a journey through time, encouraging meaningful conversations while savouring Japan’s rich history and artistry.

Upon entering Strawfire, diners make their way to the Tsukimi Lounge, an immersive space that reflects the serenity of a full moon harvest scene. The main dining room features an open grill as its focal point, surrounded by soft golden drapery symbolising dancing flames. The interior design is complemented by artisan Kumiko panels and bespoke furnishings, transporting diners into the world of Warayaki cooking. Strawfire offers a diverse menu designed to cater to all palates. Guests can select from an à la carte menu,

a signature tasting menu, or the Chef’s Omakase menu—all enhanced by live entertainment. On Fridays and Saturdays, a DJ will play Jazzy House and Nu Disco, while a live jazz band will accompany the DJ for an elevated experience.

As the mastermind behind Netsu Dubai, the renowned Japanese steakhouse, Chef Ross Shonhan has also held prestigious roles as Executive Chef at Nobu Dallas and Zuma London. Additionally, he founded popular establishments such as Bone Daddies, Flesh & Buns, and Shack-Fuyu in London. Renowned for his innovative approach to Japanese cuisine, Shonhan is set to make Strawfire a standout destination, delivering an extraordinary sensory dining experience at one of the capital’s most iconic locations.

Brie Brie Merry! Merry!

Have a cheer this Christmas and “Brie Merry!”. Celebrate this season with the richness of French cheeses. Treat yourself to a slice of creamy Brie de Meaux and vibrant Mimolette!

Brie de Meaux

Mimolette

Holiday

Make a lavish breakfast in minimum time using your air-fryer to start Christmas Day the right way

Air-fryer cinnamon rolls

Air-fryer French toast

Pile on your favourite toppings with a sprinkle of icing sugar to add a festive feel.

SERVES 2 PREP 5 mins

COOK 14 mins EASY V

1 egg

40ml whole milk

1 tbsp double cream

½ tsp vanilla extract

pinch of ground cinnamon

2 thick slices of brioche

1 tbsp demerara sugar

fruit and icing sugar or bacon, to serve (optional)

1 Beat the egg, milk, cream, vanilla and cinnamon together with a pinch of salt. Pour into a shallow bowl. Heat the air-fryer to 180C.

2 Line the base of the air-fryer basket with a sheet of baking parchment. Dredge each piece of brioche in the egg mixture, making sure both sides are well coated then carefully transfer to the lined air-fryer basket. Sprinkle half the demerara sugar over the top and cook for 6-7 mins, then flip and sprinkle with the remaining sugar. Cook for a further 6-7 mins until crispy and golden. Serve sweet with berries and a dusting of icing sugar, or with crisp streaky bacon.

Air-fryer cinnamon rolls

You can prep these rolls the night before Christmas, and cook them fresh in the morning to tear and share with family and friends.

MAKES 6 PREP 15 mins plus proving COOK 17 mins EASY V

❄ without icing

125g plain flour, plus extra to dust

125g strong white bread flour

½ x 7g sachet fast-action dried yeast

1 tbsp caster sugar

125ml whole milk

25g butter

1 egg

For the filling 50g light brown soft sugar

1 tsp vanilla extract

½ tbsp cinnamon

25g butter, softened

For the icing

40g butter, softened

50g soft cheese

75g icing sugar ½ tsp vanilla extract

1 Tip both flours, the yeast, sugar and 1 tsp salt into a stand mixer and mix.

2 Put the milk and butter into a small saucepan over a low heat until the milk is warm and the butter is just starting to melt. Remove from the heat and whisk in the egg.

3 Pour the egg mixture into the flour and knead on a low speed for 8-10 mins until smooth and elastic. Alternatively, tip the dough onto a lightly floured surface and knead for 10-12 mins. Cover and set aside in a warm spot to rise for 1 hr, or until doubled in size. You can also leave to rise in the fridge overnight.

4 Beat together all the filling ingredients until well combined, then set aside. Line a baking sheet with a piece of baking parchment a little bigger than your air-fryer tray.

5 Tip the dough out onto a lightly floured surface. Roll out to a 25cm square and spread the cinnamon mixture over, right to the edges. Roll into a tight spiral – trim the

Air-fryer apple pancakes

These are ideal for the weekend. Leave out the apples if you prefer.

SERVES 2 PREP 5 mins

COOK 15 mins EASY V

neutral oil, for the tin

150g self-raising flour

½ tsp baking powder

2 tsp caster sugar

1 egg

200ml milk

1 apple, cored and very thinly sliced berries, maple syrup or ice cream, to serve (optional)

1 Oil an 18cm cake tin and heat the air-fryer to 200C. Mix the flour, baking powder, sugar and a pinch of salt together in a large bowl. Whisk the egg and milk together in a jug.

edges if you want to keep it neat. Cut into six even pieces, then arrange on the prepared baking sheet, spiral-side up, making sure to keep them in a circle or a rectangle depending on the shape of your air-fryer tray. Cover and leave to rise for 20-30 mins, until puffed up and doubled in size.

6 Heat the air-fryer to 170C and carefully lay the sheet of cinnamon rolls into your air-fryer. Bake for 15-20 mins then remove from the air-fryer and cover with a clean tea towel to keep the buns soft. Leave to cool a little.

7 Meanwhile, make the icing. Beat the butter, soft cheese, icing sugar and vanilla together until smooth. Spread the icing over the buns. Leave to sit for 30 mins then serve. Will keep in an airtight container for three days

2 Create a well in the centre of the flour with the back of your spoon then add the milk mixture. Stir until just combined. Pour a quarter of the batter into the prepared tin, starting from the outside in, so there isn’t too much batter in the centre. Lay over a couple of apple slices and carefully put into the basket of the air-fryer. Cook for 3-4 mins, until golden and a skewer inserted into the centre comes out clean.

3 Keep warm in a low oven while you cook the remaining pancakes. Serve with some berries and maple syrup drizzled over the top or a scoop of ice cream, if you like.

Magical Moments at Zenon Dubai

Experience festive elegance and exquisite cuisine at Zenon Dubai, where every moment is a celebration of the season

Have a holly jolly December at the award-winning Zenon Dubai, where you are invited to an unforgettable celebration featuring innovative plates and vibrant entertainment. The enchantment of Greek mythology marries modern luxury for a spectacular dining experience, enhanced by live performances and an exhilarating New Year’s Eve after-party to welcome 2025.

Sensational Christmas Dinner

Zenon welcomes diners to a delightful holiday experience with a special Christmas set menu designed to evoke festive flavours and indulgent touches in every dish. Whet your appetite with an aromatic, comforting Pumpkin Soup, enriched with seeds, roasted chestnuts, and a hint of truffle. The exquisite Madai White Truffle Usuzukuri follows, elegantly paired with a delicate ‘Nikiri’ sauce. The star of the meal is a Whole Roasted Chicken with Foie Gras, perfectly portioned to serve four guests. To conclude, savour the White Truffle Ice Cream adorned with candied chestnuts and truffle honey, alongside the most indulgent Panettone accompanied by Vanilla Chantilly Cream.

December 25, from 6pm. Festive dishes from AED 75.

New Year’s Eve Extravaganza

As the final hours of 2024 tick away, Zenon Dubai transforms into a vibrant hub of festivities. The celebration kicks off with à la carte dining on the terrace from 6 to 8pm, allowing guests to sip on signature concoctions while enjoying breathtaking views that set the perfect backdrop for the evening. At 8pm, the indulgent set menu takes centre stage, showcasing decadent dishes such as Lobster Ravioli with foie gras and saffron-infused potatoes, the signature Australian Angus Beef Wellington, and a rich Black Forest Gâteau - all meticulously crafted for a memorable experience. As midnight approaches, the atmosphere becomes electric with live DJ sets and immersive performances. Continue the celebration into the early hours of 2025 at Zenon’s exclusive after-party in the lounge, featuring live music from duo DJs Minds of Lust alongside captivating entertainment.

December 31 from 6pm. À la carte dining on the terrace from 6-8pm and Festive dinner set menu from 8pm. After midnight, Lounge entry requires a minimum spend of AED 500 per guest for walk-ins, while table bookings start from AED 1,000 per person.

For

’Tis the season for indulgence and nothing is more tempting than a chocolatey dessert. Try one of our showstoppers to light up the room recipes GOOD FOOD TEAM

photographs JONATHAN GREGSON

Caramelised white chocolate fridge cake

Caramelised white chocolate fridge cake

MAKES 16-20 pieces PREP plus at least 3 hrs chilling COOK 8 mins EASY V

50g butter, plus extra for the tin

400g blonde white chocolate (or if you can’t find it, use 500g regular white chocolate in total), broken into pieces

100g white chocolate, broken into pieces

2 tbsp double cream

150g mixed dried fruit

150g rich tea biscuits, roughly broken up into pieces

150g glacé cherries, halved

50g rice pops

50g milk chocolate

bright red and green sweets and gold sugared almonds, to decorate (optional)

1 Butter and line a 20cm x 20cm baking tin with baking parchment. Put the butter and all the white chocolate in a heatproof bowl and set over a pan of just simmering water, ensuring the bowl doesn’t touch the water. Stir until melted, then remove from the heat. (You can also do this in the microwave in 10-second bursts, stirring between each, until melted). If the chocolate splits, use a hand blender and blitz until smooth.

2 Stir in the remaining ingredients except for the milk chocolate and sweets, then tip the mixture into the tin. Smooth out with a spatula.

3 Melt the milk chocolate as before, then drizzle over the mixture in the tin. Chill in the fridge until set, around 3 hrs, or overnight. Remove from the tin and cut into pieces. Will keep chilled for up to three days. Scatter over the sweets and sugared almonds, if using, or pile on a platter in the shape of a Christmas tree and scatter over the sweets and almonds, using 1 almond as a star to top it off.

tip

Leave out the sweets if you prefer or substitute with some flaked almonds.

Baileys cream & chocolate choux wreath

PREP 40 mins plus cooling mins MORE EFFORT V

For the choux buns

75g unsalted butter, chopped into small cubes

1 tsp golden caster sugar

140g plain flour

3 eggs

flaked toasted almonds, gold pearls and icing sugar, to decorate (optional)

For the chocolate sauce

100g chocolate

15g butter

100ml double cream

1 tbsp Baileys or another Irish cream liqueur

For the cream

25g icing sugar

300ml double cream

50ml Baileys or another Irish cream liqueur

1/2 tsp vanilla extract

1 Line a large baking sheet with baking parchment. Use a 10cm cookie cutter to draw a circle in the middle of the parchment, then use a 6cm cookie cutter to draw nine circles evenly spaced around the edge of the 10cm circle (touching slightly is fine).

2 Heat the oven to 200C/180C fan/ gas 6. For the choux, put the milk and 75ml water, the butter, 1/4 tsp salt and the sugar in a medium saucepan over a medium-high heat, and bring to a full rolling boil. Once boiling and the butter has melted, remove from the heat, tip in the flour and immediately beat together with a wooden spoon to a smooth paste. Return to the heat and beat for 1-2 mins to dry it out a little. Tip the paste into a large bowl and beat for 1-2 mins to cool down slightly. Pour the eggs onto the paste, one at a time, beating or whisking

with an electric whisk until fully combined before adding another. Put the dough in a piping bag fitted with a large round nozzle, then pipe even mounds of dough onto the smaller circles around the large circle so they are just touching. Bake for 40 mins, or until the choux wreath is well risen and light brown. Turn the oven off but leave the wreath in the oven with the door closed until fully cooled.

4 Once the wreath has cooled, remove from the oven and set aside. Can be made up to a day ahead and kept in an airtight container. To make the chocolate sauce, tip all the ingredients into a bowl and warm gently over a pan of barely simmering water or in short bursts in the microwave, stirring well between each addition until you have a glossy sauce, then set aside. 5

5 For the cream, tip all the ingredients into a large bowl and use an electric whisk to beat everything together until it holds it’s shape – this takes longer than you think, so persevere and the cream will eventually thicken and hold. Scrape into a piping bag fitted with a large star nozzle.

6 The easiest way to assemble is to take one bun at a time, cut it in half, generously fill with the cream, pop the top back on and place on the serving plate back in its original spot. Spoon the sauce over the wreath so that each bun is coated on top with a neat drip effect, scatter with the flaked almonds and gold pearls, if using. Dust with icing sugar and serve straightaway with extra sauce on the side.

Double chocolate, raspberry & pistachio roulade

For a crowd-pleasing gluten-free dessert, do check the labels for all the chocolate used in this recipe.

SERVES 12 PREP 45 mins plus cooling and chilling COOK 25 mins

MORE EFFORT V ❄

oil or butter, for the tin

175g dark chocolate, chopped

6 medium eggs

150g light brown soft sugar sieved cocoa powder, for dusting

For the filling

75g frozen raspberries

3 tbsp icing sugar

250ml double cream, plus extra to serve (optional)

3 tbsp pistachio butter

To decorate

100g bar white chocolate

100g bar dark chocolate (you won’t use all of the dark and white chocolate, so save the rest for another bake)

50g pistachios, chopped

1 Heat the oven to 180C/160C fan/ gas 4. Lightly butter or oil a swiss roll tin or sturdy baking tray – ours was 24 x 34cm. Line the base and sides with baking parchment, ensuring the sides are at least 2cm tall. The easiest way to do this is by snipping a small diagonal cut into each corner of the parchment and folding them in against the tin.

2 Heat a small pan of water until bubbling, then turn the heat to low and set a heatproof bowl on top, ensuring the bowl doesn’t touch the water. Tip in the chopped dark chocolate and 75ml warm water and melt for 5-10 mins, stirring every

now and then, until you have a smooth, even consistency.

3 Separate the eggs into two large bowls, add a pinch of salt to the egg whites and beat using an electric whisk for 4-5 mins until doubled in size and holding soft peaks.

2-3 mins until juicy. Remove from the heat and set aside to cool, then chill until you’re ready to assemble.

4 Add the sugar to the egg yolks and whisk using the electric whisk (no need to wash it first) for a few minutes to create a mousse-like consistency. Slowly pour in the melted chocolate and beat until smooth, about 1 min.

5 Using a large metal spoon, add a scoop of the beaten egg whites to the chocolatey yolks and mix to loosen the consistency. Add the remaining egg whites, and gently fold the ingredients together, scooping the spoon under the mixture then lifting and cutting through while turning the bowl, until you have a fluffy, chocolate mousse-like consistency, with no pockets of egg white. Be careful not to overmix as you want to retain as much air in the mixture as possible. Pour the mixture into the prepared tin, gently ease it out to the edges using a spatula, and level the top. Bake for 18-20 mins until a skewer inserted into the centre of the cake comes out clean.

6 Remove from the oven and leave to cool for 5 mins. Meanwhile, lay a large sheet of baking parchment on your work surface and dust with cocoa powder. In one swift movement, flip the cake onto the cocoa-dusted surface. Cover with a tea towel and leave to cool for 30 mins-1 hr.

7 Meanwhile, for the filling, tip the raspberries into a pan with 1 tbsp of the icing sugar. Bring to a simmer over a medium heat and cook for

8 Pour the cream and remaining 2 tbsp icing sugar into a bowl. Beat using an electric whisk until the cream holds peaks, about 1-2 mins – too soft and it will spill out of the cake, too firm and it will be difficult to spread, so do keep an eye on it.

9 Remove the tea towel from the cake. With one of the shorter ends facing you, spread the pistachio butter over the surface, leaving a 1-2cm border on the nearest edge to you. Top with the whipped cream, then spoon over the cooled raspberries and their juice. Use the parchment to help you fold this shorter edge back on itself into the cake, then roll the roulade up tightly, keeping the parchment on the outside the whole time and using it to help secure it into a nice tight roll. Chill for at least 30 mins. Will keep frozen for up to a month.

10 If frozen, defrost the roulade in the fridge for 24 hrs. When you’re ready to serve, unwrap the roulade. To decorate, break off 25g white chocolate and melt in short bursts in the microwave, for about 1 min, or following the same method in step 2. To make chocolate curls, hold a knife at a 45-degree angle to the surface of the chocolate bar and pull it towards you. Drizzle the melted chocolate over the roulade, then pile milk and white chocolate curls on top and scatter over the chopped pistachios.

11 Serve in slices, with extra cream on the side, if you like. Will keep chilled for up to five days.

Festive Splendour

Experience the joy of the holidays at Taj Exotica Resort & Spa, The Palm, Dubai. With an exquisite selection of seasonal experiences, these events are designed to evoke warmth, elegance, and a festive spirit. Whether you are embracing the magic of Christmas or welcoming the New Year in style, Taj Exotica promises unforgettable memories.

Christmas Day Brunch at Palm Kitchen

Date: 25 December 2024 | Time: 1:00PM - 4:30 PM

Gather loved ones for a delightful Christmas Day brunch featuring live cooking stations and holiday-inspired beverages, complemented by a special visit from Santa. The warm, inviting atmosphere is perfect for creating cherished moments with family and friends.

Pricing: AED 499 (soft package) | AED 649 (house package) | AED 199 per child (ages 6-12).

Tip: Save 15% on all packages when you purchase your voucher online by December 10th!

Christmas After Party at Roaring Rabbit

Date: 25 December 2024 | Time: 4:30PM - 6:30PM

Continue the festivities at the Roaring Rabbit with an exciting afterparty. Enjoy a two-hour beverage package while dancing to the beats from the DJ.

Pricing: AED 150 per person

New Year’s Eve Gala - Sparkle Under the Stars

Date: 31 December 2024 | Time: 9:00PM - 3:00AM

Welcome 2025 with an extravagant gala featuring a lavish buffet, and live entertainment including band performances and a DJ. Don your favourite dancing shoes for an evening of fun on the dance floor. The Premium Sparkle Package guarantees an evening of unparalleled elegance.

Dress Code: Black Tie

Premium Sparkle Package: AED 2,750 per adult | AED 1,850 for under 21

Sparkle Package: AED 2,250 per adult | AED 1,450 for under 21

show

This year we present a mix-and-match line-up of trimmings so good, they might outshine the turkey – although our method for roasting it guarantees succulence

recipes GOOD FOOD TEAM

photographs CHELSEA BLOXSOME

Super-succulent turkey breast

Make room for more sides by scaling down the turkey to just the breast. We’ve put fennel and orange in our dry brine mix, but you could just use salt, pepper and sugar.

SERVES 6-8 PREP 15 mins plus overnight brining and resting COOK 1 hr 30 mins EASY

1 tsp fennel seeds (optional)

1 tbsp black peppercorns small bunch of thyme, chopped

1 orange, zested

50g flaky sea salt

1 tsp light brown soft sugar

2-2.5kg boneless, tied turkey breast (see box below for a whole turkey) 50g butter, softened thyme and parsley sprigs, to serve (optional)

1 Using a pestle and mortar or a spice grinder, crush the fennel seeds with the peppercorns, then crush in the thyme and orange zest, then finally the salt and sugar. Sit the turkey in a roasting tin skin-side up, on a rack, if you have one. Season all over with the salt mix, then chill in the tray, uncovered, overnight. Will keep chilled for up to two days.

2 Remove the turkey from the fridge 2-3 hrs before roasting. Heat the oven to 200C/180C fan/gas 6. Brush off any excess salt mix. Lift the turkey out of the tin and rinse and dry the tin. Sit the turkey back in (on a rack if you have one). Smother all over with the butter, then roast for 1 hr 15-1 hr 30 mins, removing and basting with the butter every 30 mins. To tell if it’s cooked, insert a skewer into the thickest part and check the juices run clear, or use a meat thermometer – it should read at least 65C in the thickest part.

3 When the turkey is done, leave it to rest for at least 15 mins on a board with a groove to catch the juices – don’t cover it otherwise the skin will go soggy. Once rested, carve into slices – about 1cm thick is ideal. Arrange the turkey on a platter over the stuffing (see recipe p22), scatter with the herbs, if using, and serve. Use the carving and resting juices for the gravy (right).

Wings-for-dinner gravy

Make this and you’ll have wings left over for dinner, as well as gravy for Christmas lunch – double win!

It’s best to get whole wings from the butcher with the tips still attached as they add extra flavour.

SERVES wings for 4, gravy for 6-8

PREP 20 mins COOK 1 hr 40 mins EASY ❄

1kg chicken wings (with tips attached, if you can get them)

2 onions, roughly chopped with skin on

3 carrots, roughly chopped with skin on

2 mushrooms, sliced small bunch of thyme

2 bay leaves

3 garlic cloves, squashed with the side of your knife

2 tbsp sunflower oil

1 tbsp honey

2 tbsp soy sauce

4 tbsp plain flour 200ml white or red wine

2 chicken stock pots or cubes

1 Heat the oven to 220C/200C fan/ gas 8. If the chicken wings have tips, trim them off using a knife or scissors, then put them in a roasting tin with the veg, herbs and garlic. Drizzle over the oil, season and mix everything well so it’s all coated in oil.

2 Tip the wings into a bowl, drizzle over the honey, pour over the soy sauce and season with a little salt. Toss well so the wings are well coated, then sit the wings evenly spaced over the vegetables and drizzle everything with any honey and soy mix left in the bowl.

3 Put in the oven and roast for 30 mins then, using tongs, flip the wings and roast for another

30 mins until well glazed and sticky. Lift the wings off the veg – they are now ready to eat hot or cold with chips, rice, salad or noodles.

4 If your roasting tin is flame-proof, put it on a medium heat, otherwise scrape everything into a saucepan, making sure you get all the sticky bits on the bottom, and put on a medium heat. Scatter over the flour, stir it into the sticky veg to make a paste and cook until it turns light brown. Pour in the wine and bubble down until sludgy, then pour over 1.5 litres water and add or crumble in the stock. Bring to the boil, stirring well and scraping the bottom of the pan, then lower the heat and simmer gently for 30 mins until you have a lightly thickened gravy.

5 Sit a sieve over another pan and strain the gravy into it, pressing well with the back of a ladle to mash any softened veg through it the best you can and catch any wing tips. Will keep chilled for three days or frozen for up to a month. To serve, reheat, adding any resting and carving juices from the turkey – bear in mind that they will be salty, so you don’t need to season it again.

GRAVY

Roasting a whole turkey

To use our dry brine mix (left) on a whole turkey, simply make the mix following step 1, and use it to season a 5-6kg turkey the day before. Remove the turkey from the fridge 2 hours before you want to cook it. Rub the butter all over the turkey, then place on a rack and roast for 2 hrs, basting with the juices every 30 mins. To tell if it’s cooked, insert a skewer into the thickest part and check the juices run clear, or use a meat thermometer – you want the thickest part of the breast to be 65C and the thickest part of the thigh, 75C. If the temperature is lower, return the turkey to the oven for 15 mins, then check again, repeating until the optimum temperature is reached. Leave to cool for 10 mins on the rack, then transfer to a board to rest for at least another 20 mins.

Pomegranate-glazed red cabbage

Red cabbage is often an afterthought, but this glossy version has a delicious sweet and sour tang, contrasting perfectly with the savoury flavours of your Christmas lunch. It works very well in a leftovers sandwich, too.

SERVES 6-8 PREP 15 mins

COOK 2 hrs 5 mins EASY V ❄

1 whole red cabbage (around 1kg), cored and finely sliced

400ml pomegranate juice

2 cinnamon sticks

pinch of freshly ground nutmeg

2 whole star anise

½ tsp ground cumin

½ tsp ground coriander

2 tbsp sour cherry or pomegranate molasses

80g light brown soft sugar

75g butter

1 Tip the cabbage into a large, deep saucepan on a low heat, then add the pomegranate juice, spices, molasses, sugar and 50g of the butter. Stir well, then bring to a gentle simmer. Cover and simmer gently for 2 hrs until the cabbage is tender and the liquid has almost completely evaporated.

2 Remove the lid and add the remaining butter. Increase the heat to medium-high, and cook for 5 mins until glossy and no liquid remains. Season to taste. Will keep chilled for up to three days or freeze for up to three months.

Rustic sausage, apple & cranberry stuffing

This stuffing has a loose, chunky texture that creates lots of delicious crispy bits. A slightly stale ciabatta loaf is best for this.

SERVES 6-8 PREP 15 mins

COOK 50 mins EASY ❄ unbaked

2 tsp olive oil

2 red onions, halved and sliced

2 tsp fennel seeds

2 tbsp butter

1 large ciabatta loaf (about 250g)

1 apple 50ml milk

6 sausages, skins removed 50g dried cranberries

2 tbsp polenta

4 rosemary sprigs, leaves picked and chopped small bunch of parsley, chopped 1 lemon, zested

1 Heat a drizzle of oil in a frying pan over a medium heat. Cook the onions for 10-12 mins with a pinch of salt until soft and caramelised, then add the fennel seeds for the final 2 mins. Heat the oven to 200C/180C fan/gas 6 and rub half the butter over the inside of a roasting tin measuring roughly 25cm x 40cm, and 3cm deep.

2 Cut the ciabatta into chunky cubes, about 2cm square, and tip into a large bowl. Cut the apple into slices, then into short matchsticks and add to the bowl. Add the milk, sausagemeat, cranberries, polenta, rosemary, parsley and lemon zest with a little seasoning. Mix well with your hands, scrunching all the ingredients together.

3 Transfer the stuffing to the roasting tin without pressing it down too much, you want a loose texture for maximum crispy bits. Will keep frozen for one month. Defrost fully before cooking. Dot over the remaining butter and bake for 35 mins until golden and crispy.

Parmesan yorkshire puddings

Adding parmesan brings a lovely salty umami flavour to these yorkshires. Resting the batter at room temperature will mean they puff up more in the oven.

SERVES 6-8 PREP 10 mins plus 1 hr resting COOK 20 mins EASY V ❄

150g plain flour

35g parmesan, finely grated

4 eggs

200ml whole milk

12 tsp vegetable oil

1 Whisk together the plain flour with half the parmesan and some salt and pepper in a large bowl.

Crack the eggs into the centre and start whisking, gradually bringing in the flour until it’s all incorporated.

2 Gradually whisk the milk in until you have a smooth mixture. Rest at room temperature for 1 hr, or chill overnight, then bring the mixture out an hour before cooking.

3 Heat the oven to 220C/200C/ gas 7. Pour 1 tsp vegetable oil into each well of a 12-hole muffin tin, then put in the oven to heat for 10 mins. Carefully pour batter into each well, then sprinkle with a little more parmesan and bake for 15-20 mins until risen and golden. Will keep frozen for up to three months. Leave to cool first. Reheat in the oven.

Garlic, honey & thyme pork in blankets

You can also use this recipe to make retro Christmas canapés – use 24 cocktail sausages and cut the bacon rashers in half before wrapping them.

SERVES 6-8 PREP 5 mins COOK 30 mins EASY

12 smoked streaky bacon rashers

12 chipolatas

80g honey

1 tsp wholegrain mustard

1 large garlic clove, grated

5 thyme sprigs, leaves picked and finely chopped

1 Heat the oven to 200C/180C fan/ gas 6. Line a large baking tray with baking parchment. Wrap each bacon rasher around a chipolata. Set on the baking tray with a little space between each one, put in the oven and bake for 20 mins.

2 Pour the honey into a small saucepan over a low heat until just bubbling, then stir in the mustard, garlic, thyme and some salt and pepper. Brush most of the honey over the sausages and put in the oven for another 10-15 mins, until cooked through, golden and sticky. Drizzle with a final bit of the flavoured honey and serve.

Extra-crunchy roast potatoes

We’ve upped the flavour stakes on these by adding a simple seasoning that also brings a bit more crunch.

SERVES 6-8 PREP 10 mins

COOK 1 hr 30 mins EASY V ❄

2kg Maris Piper or King Edward potatoes

6 tbsp sunflower oil

½ tsp garlic granules

¼ tsp smoked paprika

1 tsp mustard powder

1 Peel the potatoes, if you like, and chop the larger ones into quarters, medium ones in half and leave any small potatoes whole. Tip into a pan of salted cold water and bring to the boil on a high heat, then turn down to a very gentle simmer and cook for 15-20 mins until just cooked through. Drain and leave to steamdry. Will keep chilled for two days.

2 Heat the oven to 200C/180C/ gas 6. Drizzle half the oil into a large, shallow roasting tray and heat in the oven for 5 mins. Mix the garlic granules, smoked paprika and the mustard powder together in a small bowl. Lift the tray out of the oven, then tip in the potatoes, sprinkle over the spice mix and use a spatula to gently turn them in the oil until fully coated. Will keep covered and frozen for a month. Leave to cool first. Cook from frozen as per step 3, adding an extra 10 mins. Jiggle the tray to evenly space them out, drizzle over the remaining oil and roast undisturbed for 40 mins.

3 Turn the oven up to 220C/200C fan/gas 8. Gently turn the potatoes using a spatula, roast for another 15 mins, turn again and roast for a final 15 mins until deep golden and extra crunchy. Pile onto a serving plate, sprinkle with sea salt and serve straightaway.

Roasted carrots with toasted coriander seed butter

Carrot and coriander is a match made in heaven, and by toasting the coriander seeds and mixing them into the flavoured butter, you’ll be taking this classic combo to the next level.

SERVES 6-8 (with butter left over)

PREP 10 mins COOK 55 mins EASY V ❄ butter only

600g baby carrots (different colours if you can get them), unpeeled

2 tsp olive oil

For the coriander seed butter 1 tbsp coriander seeds 1 clementine or ½ orange, zested small bunch of parsley, chopped 150g softened butter

1 Heat the oven to 200C/180C fan/ gas 6. Cut any damaged ends off the carrots and tip them into a roasting tin. Drizzle with the oil and season with salt, then roast for 45 mins, tossing halfway through cooking.

2 Toast the coriander seeds in a dry frying pan, then grind them using a pestle and mortar, but don’t break them down too much – the carrots benefit from some added texture. Leave to cool.

3 Mix the crushed coriander seeds, citrus zest and parsley into the butter. Pile the flavoured butter onto a piece of baking parchment and roll into a cracker shape, twisting the ends. Willl keep chilled for up to three days, or frozen for three months.

4 Serve the carrots with a few slices of the flavoured butter on top, and grind over some black pepper. Keep the rest in the fridge or freezer for another day (see tip below). GOOD TO KNOW 1 of 5-a-day gluten

Kale, leek, cheddar & goat’s cheese gratin

Mixing goat’s cheese with cheddar adds a lovely depth of flavour here without being overpowering.

SERVES 6-8 PREP 20 mins COOK 50 mins EASY V

1 tbsp vegetable or sunflower oil

2 leeks (around 400g), sliced 200g kale or cavolo nero, shredded 2 tbsp butter

3 tbsp plain flour

250ml double cream

150ml milk

100g cheddar, grated 100g hard goat’s cheese, grated

1 Heat the oven to 200C/180C fan/ gas 6. Heat the oil in a frying pan or large saucepan over a medium heat and fry the leeks with a pinch of salt for 5-6 mins until softened and beginning to brown. Add the kale and cook for a few minutes until wilted. Remove and set aside.

2 Either in the same pan or a medium saucepan, add the butter and, once melted, stir in the flour to make a thick paste. Stir in the double cream and mix until smooth, then pour in the milk (you can whisk it if it’s a little lumpy). Once you have a smooth sauce, leave to simmer for a couple of minutes, then remove from the heat and stir in both cheeses until melted.

3 Mix the leeks and kale back into the cheese sauce, then tip into an ovenproof dish (we used a round 23cm dish). Bake in the oven for 25-30 mins until simmering and golden on top.

GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING (8) 350

Slather any leftover coriander

Clementine & hazelnut sprouts

A touch of clementime juice brings a lovely sweet zing while the nuts add a mellow flavour and crunch.

SERVES 6-8 PREP 15 mins COOK 15 mins EASY V

500g brussels sprouts, trimmed 65g hazelnuts, roughly chopped

½ tbsp vegetable or sunflower oil

1 shallot, very finely chopped

2 clementines, zested and juiced 25g butter

1 Bring a pan of salted water to the boil and simmer the brussels sprouts for 3-6 mins until tender. Drain and set aside.

2 Toast the hazelnuts in the same pan if you like. Once lightly golden and toasted, remove and set aside. Add the oil to the pan and fry the shallot with a pinch of salt over a medium-low heat for 6-8 mins until softened. Stir in the clementine zest and butter and, once the butter has melted, stir in three quarters of the juice. Bring to a simmer and cook for 1 min, then stir in the sprouts along with a good pinch of salt and pepper, then toss well.

3 Stir in most of the hazelnuts, tip into a serving bowl and sprinkle with the rest. Drizzle over the remaining clementine juice.

bay bread sauce

Using breadcrumbs creates texture in this sauce, but you can blend it if you prefer a smooth finish.

SERVES 6-8 PREP 10 mins

COOK 20 mins EASY V ❄

80g salted butter

2 fresh bay leaves, plus 1 extra to serve

1 onion, finely chopped

2 garlic cloves, finely chopped

450ml whole milk

½ nutmeg, grated

3 cloves

½ tsp black pepper

80g fresh white breadcrumbs

2 tbsp double cream (optional)

1 Melt 50g of the butter in a medium saucepan over a medium heat, then once foaming, toss in the bay leaves, onion and garlic. Cook for 10-12 mins, stirring constantly, until the onion and garlic are softened. Add the milk and spices.

2 Once warm, start adding the breadcrumbs a little at a time, stirring well to combine. Simmer, uncovered, for 5-6 mins, stirring often. Stir in the cream, if using. Season with a little salt and pepper. Will keep frozen for up to one month. Leave to cool first. Reheat on a low heat while stirring.

3 When ready to serve, melt the remaining 30g butter in a small pan on a medium heat. Cook until it turns brown and smells nutty, whisking to catch all the golden milk solids. Pour this over the sauce, grind over more pepper if you like and garnish with a bay leaf

Roasted parsnips with salted honey almonds

If you find parsnips too woody, the baby variety used in this recipe are far more tender. (You can easily make this vegan, too, by swapping the honey for maple syrup.)

SERVES 6-8 PREP 5 mins

COOK 1 hr EASY V

600g baby or regular parsnips (no need to peel them)

2 tsp olive oil

50g honey

50g toasted almonds

1 Heat the oven to 200C/180C fan/ gas 6. If the parsnip tips are bruised or discoloured, cut them off at a point, and halve any larger parsnips through the centre. Tip them into a large pan, cover with water and season with salt. Boil for 5 mins, then drain well.

2 Tip the parsnips into a roasting tin, drizzle with the olive oil and season well. Roast for 30 mins.

3 Toss the parsnips, drizzle with the honey and sprinkle over the almonds. Roast for another 25 mins, tossing after 10 mins, until sticky and caramelised. Sprinkle with sea salt just before serving.

Orange & maple cranberry sauce

Add the Christmassy flavours of orange and maple to your cranberry sauce for a twist on the classic SERVES 6-8 PREP 5 mins COOK 15 mins EASY V ❄

75g light brown soft sugar

2 oranges, zested and juiced

3 tbsp maple syrup

250g cranberries

1 Tip the sugar, orange zest and juice and maple syrup into a small pan and heat over a medium-low heat, stirring, until the sugar has melted and the mixture is simmering.

2 Stir in the cranberries and cook for 5-10 mins, stirring ocassionally, until the mixture has thickened and the cranberries have become tender but are still holding their shape. Will keep chilled for five days or frozen for up to three months. Leave to cool first.

COMFORT FOOD

Prepare these special but comforting meals in advance so you can spend quality time with friends and loved ones this Christmas Eve photographs KIM LIGHTBODY

Kol böreği (Potato, red pepper, spinach & cheese filo pie)

For a meat-free dinner ahead of the big day, try this pie made with crisp filo, sweet onions and red peppers which work beautifully with the salty cheese and herby mash filling. You could make six individual spirals rather than one big one, if you like. Meliz Berg

SERVES 6-8 PREP 1 hr plus cooling COOK 1 hr 40 mins MORE EFFORT V ❄

500g Maris Piper potatoes, cut into 3cm chunks

2 tbsp olive oil

1 large onion, finely chopped

1 large red romano pepper, deseeded and finely chopped

2 large garlic cloves, crushed

1 tsp sweet paprika

2 tsp pul biber

400g spinach, roughly chopped

250g halloumi, finely grated

100g Turkish kaşar peyniri or gouda, coarsely grated (vegetarian, if needed)

1 tbsp dried mint green salad, to serve (optional) For the börek

2 eggs

100g natural yogurt

1 tsp baking powder

1 tbsp olive oil

12 large sheets of filo pastry

150g unsalted butter, melted, any solids removed and discarded 1 tbsp toasted sesame seeds

1 Put the potatoes in a large saucepan, cover with cold water and bring to the boil. Cook over a medium-high heat for 12-15 mins until tender, drain well and return to the pan. Mash until smooth. Spoon onto a large plate and cool slightly.

2 Meanwhile, heat the olive oil in a large, deep frying pan over a low-medium heat and cook the onions and red pepper with 3/4 tsp sea salt flakes for 10-12 mins, stirring occasionally until softened and slightly caramelised. Add the garlic, paprika and pul biber, and stir for 30 seconds or so until the spices are aromatic Stir in the spinach and cook for 3-5 mins more to wilt. Stir in the warm mashed potatoes and mix until everything is combined, then spread out on the plate again and cool to room temperature.

3 Once the filling has cooled, stir in most of the halloumi and all the kaşar peyniri, mint and 3/4 tsp black pepper. Divide the filling into six equal portions. For the börek, crack 1 egg into a small bowl and mix with the yogurt, baking powder and oil. Crack the second egg into another bowl and whisk briefly. Line a large baking sheet with baking parchment.

4 Heat the oven to 200C/180C fan/ gas 6. Lay 1 sheet of filo on a clean

surface with a longer side facing you, and brush about a sixth of the egg and yogurt sauce all over it. Lay another sheet of filo on top, brush with melted butter, then spread one portion of the filling mix along the bottom edge nearest you. Roll the pastry up and away from you, enclosing the filling into a log shape. Curl the log around itself into a spiral, roughly 10cm in diameter. Pat it into shape using your hands –the warmth of your hands will help prevent it from splitting. Transfer to the middle of the baking sheet. Repeat with 2 more filo sheets and another portion of filling, but after rolling into a log, lift it onto the baking sheet, putting it at the end of the original spiral, and curl it around. Repeat with the remaining filo and filling until you have one large spiral To freeze, cover with parchment, wrap and freeze on the tray until solid. Will keep frozen for three months.

5 Brush the rest of the melted butter over the börek, sprinkle over the remaining halloumi and brush with egg all over. Sprinkle over the sesame seeds and bake on the bottom shelf for 40-50 mins (or 50 mins-1 hr from frozen), or until golden brown all over Serve warm with a green salad

Smoky aubergine, mozzarella & harissa lasagne

This is probably my favourite lasagne recipe, and for me, it’s the perfect Christmas Eve dinner. Something that’s lightly spiced and baked with lots of cheese that can be eaten in big wedges is exactly what I want the night before the big day. Plus, it can be assembled and frozen up to six weeks ahead.

Esther Clark

SERVES 8 PREP 1 hr 15 mins plus cooling COOK 45 mins

MORE EFFORT V ❄ unbaked

6 medium aubergines

2 tbsp olive oil

1 onion, finely chopped

2 large garlic cloves, crushed 4 tbsp rose harissa

3 tsp coriander seeds, crushed 400g can chopped tomatoes

2 tbsp tomato purée

1 tsp sugar

1 tsp red wine vinegar or balsamic vinegar

1 tsp dried mint

½ small bunch of parsley, finely chopped

300g dried lasagne sheets

3 x 120g balls mozzarella, drained and grated

For the béchamel

750ml whole milk

100g unsalted butter

75g plain flour

200g mature cheddar, grated

1 Working with the aubergines one at a time, carefully hold over the lit ring of a gas hob using tongs, turning until deeply charred all over Or, heat the grill to its highest setting and char the aubergines on a baking tray, turning occasionally until completely blackened, about 15 mins. (If you have a kitchen blowtorch, you can also use this to char the aubergines,

though it won’t create the same smoky flavour.) Transfer the aubergines to a plate and leave to cool. When cool enough to handle, peel off the charred skin and remove the stem. Roughly chop the flesh into chunks and set aside.

2 Heat the oil in a large pan over a low heat and cook the onions with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and cook for 3 mins more, then add the harissa, coriander seeds, tomatoes and tomato purée Bring to a simmer and stir in the sugar, vinegar and aubergine flesh. Season and cook, uncovered, for 10 mins, stirring often Add the dried mint and parsley, remove from the heat and set aside.

3 For the béchamel, warm the milk in a pan over a low heat until steaming. Melt the butter in a large saucepan, then stir through the flour and cook for 3 mins. Remove from the heat and slowly add the warm milk, whisking continuously. Return to a low heat, bring to a simmer and whisk continuously until thickened. Add 120g of the cheddar and some salt to taste. Stir to melt the cheese.

4 Heat the oven to 200C/180C fan/ gas 6. Spread a spoonful each of the béchamel and ragu into the base of a deep baking dish (about 21 x 30cm) Arrange a layer of lasagne sheets on top, followed by both sauces again and a layer of mozzarella. Repeat until you’ve used all the lasagne sheets and ragu, finishing on a final layer of béchamel, mozzarella and the remaining cheddar. Once cool, will keep well wrapped and frozen for up to four weeks. Defrost at room temperature before baking. Bake for 40-45 mins, then cool for 10 mins before serving.

Sri Lankan curry fish pie with devilled peas

As a child, on Christmas Eve we’d have family and friends arriving from all over England and Europe. Food would be ready for their arrival – my parents prepared Tamil Sri Lankan curries to feed everyone. Half my Christmases are now spent with my in-laws, and are more traditionally British. For Christmas Eve, there’s always a hearty fish pie – there’s not a chilli in sight, but it’s a warm plate to prepare us for the festivities. This recipe is a true amalgamation of the two sides of my Christmas Eve. Brin Pirathapan

SERVES 4 PREP 1 hr 10 mins

COOK 1 hr 40 mins EASY ❄

2 tbsp sunflower oil

1 tsp yellow mustard seeds

½ tsp cumin seeds

10 fresh curry leaves

1 large onion, finely chopped

6 garlic cloves, roughly chopped

3 green chilllies, finely chopped

(deseeded, if you like; optional)

¼ tsp fenugreek seeds

2 medium ripe tomatoes, chopped

½ tbsp Sri Lankan roasted curry powder (available online)

1 tsp ground turmeric

2 tsp tamarind paste

400ml can coconut milk

120g baby spinach

260g fish pie mix

For the masala mash topping

2 large waxy red potatoes, roughly chopped

1 tbsp sunflower oil

1 onion, finely chopped

1 tsp cumin seeds

2 garlic cloves, crushed

15g ginger, peeled and grated

½ tsp ground turmeric

200ml double cream

For the devilled peas

1 tbsp sunflower oil

1 onion, sliced

2 garlic cloves, crushed

15g ginger, peeled and grated

10 fresh curry leaves

½ tsp chilli powder (or more, if you like more heat)

1 tsp Sri Lankan roasted curry powder

300g frozen peas

1 Heat the oil in a large pan over a medium heat and cook the mustard and cumin seeds for 3-4 mins until they start to pop. Add the curry leaves, onion, garlic, chillies (if using ) and a large pinch of salt. Stir and cook for 10-12 mins until just softening Stir in the fenugreek seeds, being careful not to let them burn. Add the tomatoes, curry powder, turmeric, tamarind and 200ml water. Stir, then pour in the coconut milk. Bring to a simmer Bubble for 15 mins until thickened.

2 Meanwhile, for the mash, tip the potatoes into a pan and cover with cold water and a large pinch of

salt. Bring to the boil and cook for 17-20 mins until tender. Drain and leave to steam-dry. Mash using a masher or potato ricer, or pass through a fine mesh sieve, if you like

3 Heat the oil in a pan over a medium heat and cook the onions and seeds for 10 mins until the onions soft. Add the garlic, ginger, turmeric and a large pinch of salt. Cook over a medium-low heat for 5 mins stirring. Stir in the cream. Slowly the masala cream into the mash.

4 Heat the oven to 220C/200C fan/ gas 7. Put the spinach in a sieve pour over a kettle of boiling water. Cool, then squeeze out the excess water. Stir the spinach into the curry with the fish pie mix. Transfer to a baking dish and spoon or pipe over the mash. Bake for 20-25 mins until golden on top and crisp at the edges.

5 Meanwhile, for the peas, heat the oil in a frying pan over a high heat and cook the onion for 8 mins, stirring until caramelised at the edges. Reduce the heat to mediumhigh. Add the garlic, ginger, curry leaves, spices and 1/2 tsp salt. Add peas and cook for 5 mins until tender. Keep warm over a low heat.

6 Remove the pie from the oven and leave to rest for 10 mins. Serve with the devilled peas on the side.

reinvented

Bring your favourite nostalgic dishes bang up to date for a Christmas to remember

recipes GOOD FOOD TEAM photographs LOUISE HAGGER

Pistachio & sour cherry

baked alaska

SERVES 10 PREP 30 mins plus freezing and cooling COOK 20 mins MORE EFFORT V

1 litre pistachio ice cream

200g sour cherry compote or fruit spread (we used Darbo Sour Cherry 80% Fruit)

25g pistachio nibs or chopped pistachios

For the meringue

3 egg whites (freeze the yolks for another recipe)

200g caster sugar

1 tsp lemon juice or vinegar

For the pistachio sponge

100g softened butter, plus extra for the tin

50g shelled pistachios

100g golden caster sugar

2 eggs

100g self-raising flour

2 tbsp milk

1 First, make the sponge. Butter a 20cm cake tin and line with baking

Black forest traybake

Transform black forest gateau into an easily shareable traybake – ideal for taking to a party.

SERVES 10 PREP 45 mins plus cooling and chilling COOK 35 mins

EASY V

175ml extra virgin olive oil

2 eggs

175ml soured cream

170ml coffee, made with 2 tsp instant coffee granules and left to cool slightly

250g plain flour

90g cocoa powder

2 tsp bicarbonate of soda

1 tsp baking powder

125g golden caster sugar

125g light brown soft sugar

50g hazelnuts, toasted and roughly chopped, to serve

For the chocolate ganache

200ml double cream

2 tsp malt powder (optional)

100g dark chocolate, roughly chopped

100g milk chocolate, roughly chopped

parchment. Blitz the pistachios in a small blender until chopped to a fine texture similar to ground almonds. Be careful not to over-process or the oils release and create a paste. Heat the oven to 180C/160C fan/gas 4.

2 Beat the butter and sugar together in a bowl using an electric whisk, then whisk in the eggs, one at a time. Fold in the flour, milk and ground pistachios, then spoon into the tin and smooth the surface using a spatula. Bake for 20 mins until the sponge is golden and springs back when pressed. Cool on a wire rack.

3 Bring the ice cream out the freezer to soften for 10 mins and doubleline a medium glass bowl with strips of baking parchment, leaving some overhanging. Scoop in the ice cream and press down using the back of a spoon and smoothing the surface. Return to the freezer.

4 When the sponge has cooled fully, trim it so that it will fit on top of the ice cream later. Use the bowl as a guide, then return it to the freezer.

5 For the meringue, beat the egg whites to soft peaks using

For the roasted cherries

300g frozen cherries

25g light brown soft sugar

1 lemon, juiced

1 tbsp cornflour

½ vanilla bean pod, seeds scraped

For the kirsch cream

400ml double cream

2 tsp kirsch

½ vanilla bean pod, seeds scraped

30g icing sugar

1 Heat the oven to 200C/180C fan/ gas 6 and line a 30cm traybake tin with baking parchment Whisk the oil, eggs, soured cream and cooled coffee together in a large jug. Combine the flour, cocoa powder, bicarb, baking powder, both sugars and a pinch of salt in a large bowl, then whisk the wet ingredients into the dry until the mixture is smooth and no pockets of flour remain Pour into the tin and bake for 20-22 mins, or until a skewer inserted into the middle comes out clean. Cool in the tin for 20 mins, then remove to a wire rack to cool completely

2 Meanwhile, make the ganache. Warm the cream and malt powder,

an electric whisk, then add the sugar, 1 tbsp at a time, whisking between each addition until it reaches stiff peaks. Whisk in the lemon juice or vinegar.

tip

6 You will need to assemble the alaska quickly to prevent the ice cream melting, so have a kitchen blowtorch, spatula, the compote and the sponge ready when you take the bowl of ice cream out of the freezer. Spread the compote over the ice cream, then press on the sponge.

Invert onto a serving plate or tray so the sponge is now on the bottom, using the parchment help turn it out. Remove the parchment.

7 Dollop on the meringue, spreading and swirling it down the side using a spatula until the ice cream is fully covered. Blowtorch the meringue all over until golden (see tip, right). Scatter over the pistachio nibs. Serve immediately.

PER SERVING 415 kcals fat 17g

if using, in a small saucepan over a low heat, whisking until any powder has dissolved and the cream is steaming. Put both chocolates in a medium heatproof bowl and pour over the hot cream. Set aside for 1 min, then whisk until smooth and glossy. Leave to cool completely, then keep chilled until ready to use

3 For the cherries, combine all the ingredients in a bowl, then spread over a baking tray lined with baking parchment. Roast for 20 mins, then leave to cool.

4 When ready to assemble, whip the ganache using an electric whisk for 3-4 mins until it holds stiff peaks and resembles buttercream. To make the kirsch cream, pour the cream, kirsch, vanilla seeds and icing sugar into a large bowl and whip to soft peaks. Put the cooled sponge on a serving tray, spread over the ganache, then spoon over the cream Dot over the cherries and sprinkle over the hazelnuts. Will keep chilled for up to three days.

PER SERVING 904 kcals fat 65g saturates 30g carbs 66g • sugars 43g • fibre 4g • protein 10g •

If you don’t have a kitchen blowtorch, slide the meringuetopped ice cream under a hot grill for 2-3 mins until the meringue is just starting to brown.

Pear, brown sugar & cardamom trifle

SERVES 10-12 PREP 30 mins plus at least 9 hrs 30 mins cooling, infusing and chilling COOK 30 mins MORE EFFORT V

200g madeira sponge

600ml double cream

6 cardamom pods, seeds removed and ground using a pestle and mortar or spice grinder

2 tbsp icing sugar

25g toasted flaked almonds

For the pears and jelly

6 pears

8 cardamom pods, bashed

400ml white wine

100g light brown soft sugar

6 gelatine leaves (vegetarian, if needed)

For the custard

500ml whole milk

500ml double cream

8 cardamom pods, bashed and seeds removed

6 medium egg yolks (freeze the whites to use in another recipe)

100g light brown soft sugar

45g cornflour

1 First, prepare the pears. Peel and put in a pan along with their skins, the cardamom pods, wine, sugar and 1 litre water. Cover, bring to the boil, then reduce the heat and simmer for 15-20 mins until the pears are tender. Remove to a bowl using a slotted spoon. Cool then halve, removing any tough cores. Strain the poaching liquid, reserving 600ml (any excess can be frozen to make jelly at a later date). Set aside.

2 Thickly slice the madeira sponge and arrange in the base of a trifle dish in a single layer, trimming to fit if needed. Stand the pear halves on top around the edge, cut-sides facing out. Chop any excess pears and spoon into the middle.

3 Soak the gelatine leaves in a bowl of cold water for 5 mins. Put the 600ml reserved poaching liquid in a pan. After 5 mins, squeeze any excess water from the gelatine leaves and add these to the poaching liquid. Warm over a low heat, stirring until the gelatine has dissolved, then immediately remove from the heat. Cool for a few minutes before slowly pouring the jelly mixture over the sponge

and pear layers. Chill for at least 5 hrs, or until the jelly is set. Will keep chilled overnight

4 Once the jelly is set, make the custard. Pour the milk and cream into a pan along with the cardamom seeds. Warm over a low heat until steaming, then remove from the heat and leave to infuse for 1 hr. Just before the time is up, whisk the egg yolks, sugar and cornflour together in a large bowl or jug until smooth. Strain the cream mixture, then whisk a few spoonfuls into the egg mixture to combine. Gradually pour in the rest of the cream mixture, stirring until fully incorporated. Pour the custard into a pan, then bring to a simmer over a low heat, stirring until thickened. If any lumps appear, whisk until smooth or strain through a sieve. Cool for 5 mins, then pour the custard over the set jelly. Chill for 3 hrs until set.

5 Working with the remaining ingredients, pour the cream and ground cardamom into a bowl and leave to infuse for 30 mins. Sift in the icing sugar, then whisk to soft peaks using an electric whisk. Spoon or pipe the whipped cream over the custard, then scatter over the flaked almonds and serve. Best served on the day, but will keep chilled for up to two days.

Short rib bourguignon

For ease (and the best results), prepare this ahead of time – just do the finishing touches on the day.

SERVES 6 PREP 40 mins plus overnight chilling COOK 5 hrs MORE EFFORT

3 tbsp sunflower oil

6 small beef short ribs (see tip)

1 whole garlic bulb, halved

9 carrots, 6 left whole, 3 chopped

1 onion, roughly chopped

3 celery sticks, roughly chopped small bunch of thyme

3 bay leaves

1 star anise

2 tbsp plain flour

1 tsp tomato purée

1 litre red wine (ideally French wine from Burgundy)

1 beef stock cube or stock pot 50g butter

100g smoked or unsmoked bacon lardons

200g pearl onions or small shallots, peeled

150g chestnut mushrooms, quartered mashed potatoes and crispy onions (optional), to serve

1 A day or two before serving, heat the oven to 160C/140C fan/gas 2. Heat half the sunflower oil in a large flameproof casserole dish over a medium-high heat. Season the ribs and brown well on all sides, about 10 mins. Remove to a plate. Heat the rest of the oil in the dish, then brown the garlic, all the carrots, the onion, celery, thyme, bay and star anise for 10 mins, scraping any sticky bits up using a wooden spoon Scatter in the flour, cook for 2 mins, then stir in the tomato purée and cook for a few minutes more. Pour in the wine and bring to the boil (You can carefully ignite the wine to flambé the mixture if you like, as this will burn off the alcohol more quickly, but it is not essential ) Add the stock and return the meat to the pan along with any resting juices Bring to a simmer, stir, put the lid on and transfer to the oven for 3 hrs 30 mins-4 hrs, turning the

meat and stirring every hour or so until the meat is tender.

2 Leave the stew to cool, then lift the short ribs and whole carrots out onto a plate. Tip the rest of the stew into a sieve or colander set over a large bowl. Return the meat and carrots to the casserole. Squash the mixture in the sieve to extract all the roasting juices and garlic, then discard any solids. For the best results, chill the ribs, carrots and sauce overnight. Will keep covered and chilled for up to three days

3 On the day you want to serve, heat the oven to 200C/180C fan /gas 6. Put the short ribs and carrots in a roasting tray and bake for 30 mins to reheat. Remove any solidified fat from the surface of the sauce (this can be discarded or used to make roasties), then simmer in a pan for 10-15 mins, or until thickened to your liking. Meanwhile, melt the butter in a frying pan over a medium heat until sizzling and fry the bacon lardons and pearl onions or shallots for 15 mins until the bacon is crisp and the onions have softened and browned. Turn the heat up, add the mushrooms and fry until cooked through. Tip the contents of the frying pan into the sauce, stir and simmer for a few minutes. Serve the short ribs and carrots with mashed potatoes and plenty of sauce spooned over. Scatter over some crispy onions, if you like.

tip

Buying short ribs

Depending on the size of the animal, short ribs can vary greatly in size. For this recipe, you ideally want smaller short ribs that are about 15cm long. If you can only find large short ribs, three will serve six people – you’ll need to cut half the meat off each one and serve half your guests the boneless meat.

Nduja prawn cocktail lettuce cups

Heat up this retro dish with spicy nduja and hot sauce – serve as a nibble with drinks or arrange on a plate for an elegant starter.

SERVES 6-8 PREP 15 mins plus pickling COOK 8 mins EASY

25g ketchup

100g mayonnaise

1 tsp Worcestershire sauce

1 lemon, juiced dash of Tabasco

pinch of celery salt (optional)

1 shallot, finely sliced into rings

30g butter

50g nduja

250g peeled raw king prawns

2 Little Gem lettuces, leaves separated small handful of parsley, finely chopped

1 Combine the ketchup, mayo, Worcestershire sauce, 2 tsp lemon juice and the Tabasco. Season to taste with a pinch of celery salt, if using, and black pepper, adding a splash more lemon juice, if needed. Mix the shallots with the remaining lemon juice and a pinch of salt in a non-metallic bowl and set aside to pickle lightly for 10 mins.

2 Heat the butter and nduja in a saucepan over a medium heat, swirling the pan until the butter melts. Once foaming, stir in the prawns and cook, basting them in the butter, until the prawns turn pink and are cooked through, about 3-4 mins. Remove from the heat and leave to cool slightly.

3 Spoon 1 tsp of the cocktail sauce into each lettuce leaf cup, then top with the prawns, some of the leftover nduja butter, the pickled shallots and parsley.

SERVING (8) 173 kcals •

Miso-glazed mushroom & lentil nut roast

SERVES 6 PREP 15 mins

COOK 1 hr 30 mins EASY V

2 celery sticks, roughly chopped

1 onion, roughly chopped

1 carrot, roughly chopped

1 tbsp olive oil, plus extra for the tin and for frying

250g chestnut or button mushrooms

3 garlic cloves, crushed handful of sage, chopped handful of thyme, plus a few leaves to serve

1 glass of white wine

2 tbsp tamari or soy sauce

4 tbsp white miso

3 tbsp honey

2 tsp rice or white wine vinegar

250g pouch puy lentils

300g mixed nuts (walnuts, brazil nuts and pecans work well)

200g soft white breadcrumbs

2 eggs

2 tbsp butter

150g mixed mushrooms (like girolle, chanterelle, baby king oyster and shiitake)

1 Put the celery, onion and carrot in a food processor and pulse to finely chop (or do this by hand). Heat the oil in a large, deep frying pan over a low-medium heat and fry the mixture for 10-15 mins until very soft. Blitz the chestnut mushrooms in the processor to finely chop.

2 Add the chopped mushrooms, garlic and herbs to the pan and fry for 10 mins until the mushrooms have released their moisture and it has evaporated. Stir in the wine and bubble until evaporated, then add the tamari or soy sauce, 3 tbsp miso, 2 tbsp honey and the vinegar, and season well. Cook for 1 min, stirring, then remove from the heat. Remove any woody stalks from the thyme.

3 Put the lentils and nuts in a food processor, and blitz to finely chop the nuts. Tip into a large bowl, then add the breadcrumbs, cooked mushroom mixture and the eggs. Mix until well combined.

4 Heat the oven to 200C/180C fan/ gas 6. Oil a 900g loaf tin and line with baking parchment. Tip the lentil mixture into the tin and pack down using the back of a spoon.

Cover with foil and bake for 30 mins, then remove the foil and bake for 20-30 mins more until golden on top and coming away from the sides of the tin. Leave to cool for 10 mins while you make the topping.

5 Heat the butter and a drizzle of oil in a frying pan over a medium-high heat and fry the mixed mushrooms for 5 mins until tender and golden. Stir in the remaining 1 tbsp miso and 1 tbsp honey and a splash of water until you have a thick sauce that coats the mushrooms.

6 Run a knife around the edge of the nut roast to loosen, if needed, then turn out onto a serving plate and

Iced mince pies

Gingerbread gin

As a gift, this is in-season and on-trend – or enjoy it yourself in a Christmassy cocktail.

MAKES 800ml PREP 10 mins plus 24-36 hrs infusing EASY V

100g ginger, peeled and roughly chopped

4 cinnamon sticks

8 cloves

6 cardamom pods

100g light brown soft sugar

700ml gin

1 Lightly bash the ginger, cinnamon sticks, cloves and cardamom pods using a pestle and mortar or the end of a rolling pin. Tip into a 1-litre

or two 500ml sterilised wide-neck bottles or jars. Add the sugar and pour in the gin. Seal and swirl the bottle or jar until the sugar has dissolved, then leave in a cool, dry place to infuse for 24-36 hrs. Any longer, and the gin will start to taste bitter.

2 Strain through a muslin- or coffee filter-lined funnel into sterilised bottles and seal. Will keep for three months in a cool, dark place. Serve with tonic over ice garnished with an orange slice, or use as the base for a hot toddy.

PER SERVING (25ml) 68 kcals • fat none • saturates none • carbs 3g • sugars 3g • fibre none • protein none salt none

Iced mince pies

Here’s a fun bake to try with children. Use whatever Christmas sprinkles you like for decorating.

MAKES 12 PREP 40 mins plus chilling and setting COOK 20 mins EASY V ❄ uncooked pastry only

300g mincemeat (vegetarian, if needed)

For the pastry

260g plain flour, plus extra for dusting

4 tbsp icing sugar

1 tsp ground cinnamon (optional)

160g cold unsalted butter, cut into cubes

1 egg yolk, beaten (freeze the white for another recipe)

To decorate

200g icing sugar

45ml lemon or clementine juice (optional)

Christmas shortbread

Switch up the cutter shape to make Christmas trees or stars and get creative with the toppings, adding your own choice of nuts and dried fruit.

MAKES 20 PREP 30 mins plus chilling and setting COOK 15 mins EASY V ❄ unbaked dough only

275g plain flour

100g caster sugar

1 tsp ground mixed spice, ground cinnamon or ground cardamom (optional)

150g salted butter, cut into cubes

2 egg yolks, beaten (freeze the whites for another recipe)

For the white chocolate topping

100g white chocolate, roughly chopped

15g crystallised ginger, chopped, or dried cranberries, chopped

For the dark chocolate topping

100g dark chocolate, roughly chopped

15g flaked almonds or shelled pistachios, thinly sliced

1 Tip the flour into a bowl and mix with the sugar and mixed spice, if using. Either rub the butter into the dry ingredients with your fingertips, or pulse the ingredients in a food processor until the mixture starts to come together into a dough. Stir or pulse in the egg yolks. If the mixture seems dry, add 1 tsp cold water and

mix again until it comes together. Flatten the dough into a disc, wrap and chill for 30 mins.

2 Heat the oven to 200C/180C fan/ gas 6 and line two large baking sheets with baking parchment. Roll the dough out between two large sheets of parchment to 1/2cm thick. Stamp out biscuits using a 61/2cm round or shaped cutter, re-rolling the offcuts until all the dough has been used (you should get about 20 in total). Bake for 8-10 mins until the biscuits are starting to turn golden at the edges. Leave to cool on the baking sheets for 10 mins, then transfer to a wire rack to cool completely.

3 Melt the white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Or melt in the microwave in 30-second bursts, stirring between each burst. Repeat the process with the dark chocolate (after you have made the white chocolate shortbread). Dip 10 biscuits halfway into the white chocolate, then put on baking trays lined with baking parchment and sprinkle over the chopped ginger or cranberries. Repeat with the remaining biscuits and the melted dark chocolate, and sprinkle over the almonds or pistachios. Leave to set at room temperature. Will keep in an airtight container for a week

PER SERVING 194 kcals • fat 11g • saturates 6g • carbs 21g • sugars 10g • fibre 1g • protein 3g • salt 0.2g

dried cranberries, festive sprinkles and pistachio slivers (optional)

1 To make the pastry, pulse the flour, sugar, cinnamon and butter together in a food processor until it resembles coarse crumbs, or use your fingers to rub the butter into the dry ingredients. Add the yolk and pulse or stir to combine. If the dough is dry, add 1-2 tsp water. Tip the pastry out, shape into a disc, wrap and chill for 30 mins.

2 Heat the oven to 190C/170C fan/ gas 5. Roll the pastry out on a lightly floured surface until it is 2mm thick. Stamp out 12 x 8cm circles and 12 x 7cm circles using round cutters. Gently press the larger circles into the holes of a non-stick bun pan. Spoon 2 tsp mincemeat into each pie. Brush a little water around the edges of the pastry, then top with the smaller pastry circles. Press the edges together to seal, then bake for 20 mins until golden.

3 Leave to cool in the tin for a few minutes, then lift onto a wire rack to cool completely. For the icing, mix the sugar with 1 tbsp juice or water. Add more liquid, 1 tsp at a time, until you have a thick, smooth icing. Spoon onto the mince pies and scatter with dried cranberries, pistachio slivers or sprinkles and leave to set. Will keep in an airtight container for five days

Mincemeat cake

For a lighter, cheaper and easy alternative to fruitcake, this recipe is hard to beat. Demerara sugar creates a crunchy topping.

SERVES 10 PREP 25 mins plus cooling COOK 1 hr EASY V

200g salted butter, softened, plus extra for the tin

100g golden caster sugar

75g light brown soft sugar

4 medium eggs, lightly beaten

200g self-raising flour

75g ground almonds

2 tsp ground mixed spice

1 orange, zested

125g mincemeat (vegetarian, if needed)

8 glacé cherries, quartered (optional) To decorate 1½ tbsp demerara sugar 1 tbsp flaked almonds (optional)

1 Heat the oven to 160C/140C fan/ gas 3. Butter a deep 20cm cake tin and line the base and sides with baking parchment. Beat the butter and both sugars together using an electric whisk until light and fluffy. Slowly drizzle in the beaten egg, beating continuously. Sift the flour, ground almonds and mixed spice together, then fold this into the cake batter, a third at a time. Gently fold through the orange zest, mincemeat and cherries, if using.

2 Spoon the batter into the tin, level the surface and sprinkle over the demerara sugar. Scatter over the flaked almonds, if using. Bake for 1 hr-1 hr 15 mins, or until golden, firm and a skewer inserted into the middle comes out clean. If there is still raw batter, cover loosely with foil to prevent burning, and return to the oven for another 5-10 mins.

Leave to cool in the tin for 15 mins, then lift out onto a wire rack to cool completely. Will keep in an airtight container for five days

Marrons glacés

MAKES 25-30 PREP 1 hr 20 mins plus 4-5 days soaking and drying COOK 40 mins MORE EFFORT V

500g medium fresh chestnuts 300g granulated sugar ½ vanilla pod, split lengthways (optional)

1 Score the shells of the chestnuts. If you’re comfortable doing so, use a curved paring knife to cut through the shell, being careful not to cut into the flesh of the nut. Start at the flatter end, cut vertically up one of the sides to the pointier end, then back down the other side to the first cut. Alternatively, use a sharp knife or kitchen scissors to cut or snip a cross the full length and width of the base of the shell.

2 Put the chestnuts in a saucepan and cover with boiling water from the kettle. Simmer for 10 mins, then turn off the heat. Lift the chestnuts out using a spoon, then peel off the outer shell and papery skin. (Rubbing with a dry tea towel can help remove the skin.)

3 Bring the sugar and 300ml water to the boil, stirring occasionally. Once the sugar has dissolved, scrape in the seeds of the vanilla pod (if using) and drop in the pod. Reduce the heat to a simmer and cook for 5 mins, then add the chestnuts and simmer for a further 10 mins. Turn off the heat, cover and let stand for 24 hrs.

4 Return the syrup to the boil and bubble for 1 min. Remove from the heat, cover and leave to stand for another 24 hrs. Repeat this boiling and soaking process twice more.

5 Heat the oven to 120C/100C fan/ gas 1/2. Lift the chestnuts out of the syrup, one at a time, and transfer to a baking tray lined with baking parchment. Transfer the tray to the oven, then immediately turn the oven off. Leave the chestnuts to dry in the oven with the door closed for 1 hr. If they’re still wet after this time, leave in a warm place until fully dry. Wrap in individual squares of parchment. Will keep for up to two months in an airtight container.

Grow it, cook it

BBC Gardeners’ World presenter Adam Frost shares advice on how to grow leeks, jerusalem artichokes and chestnuts, all showcased in recipes from our food director Cassie Best photographs KIM LIGHTBODY

Adam Frost is an award-winning British garden designer and presenter on BBC TWO’s Gardeners’ World. He also appears on BBC coverage of the RHS Flower Shows. @adamfrostdesign • For more tips on growing your own, visit gardenersworld.com

Jerusalem artichokes

Different to globe and Chinese artichoke, Jerusalem artichoke is a tuber from the sunflower family and originates from cooler parts of North America, where it goes by the name sunchoke or sunroot. It has a sweet, nutty flavour and crisp texture.

Smashed jerusalem artichokes with smoky feta & red pepper dip

Serve up these moreish crispy bites as a starter or as part of a dinner spread.

SERVES 4-6 PREP 20 mins

COOK 45 mins EASY V

1kg jerusalem artichokes

2 tbsp olive oil

4 garlic cloves, unpeeled

1 tbsp capers

small bunch of dill, to serve

For the dip

250g roasted red peppers, from a jar

1 tsp smoked paparika

200g feta

1/2 lemon, zested and juiced

2 tbsp extra virgin olive oil

1 Tip the artichokes into a pan and cover with cold water. Season the water with salt and bring to a boil over a medium heat. Cook for 10 mins, or until a knife can easily pierce the skin, then drain and steam-dry in the colander for 5 mins. Toss the artichokes in 1 tbsp olive oil and some seasoning.

2 Heat the oven to 200C/180C fan/ gas 6. Tip the artichokes onto a large, heavy baking tray. Use the base of a glass to squash each,

cracking open the skin to to create lots of crispy bits as it cooks. Toss with the garlic cloves, then drizzle everything with another 1 tbsp olive oil and cook for 30 mins.

3 Remove the garlic from the tray and add the capers. Return to the oven for another 15-20 mins until the artichokes are crisp and golden.

3 Meanwhile make the dip by blitzing the peppers, paprika, feta, lemon zest and juice and the extra virgin olive oil in a food processor.

Squeeze the garlic cloves from their skins, add to the mixture and blend again. Check the seasoning and adjust if you like – the feta will be salty so you may not need extra salt.

3 Spread the dip over a plate, top with the crispy artichokes and capers, then scatter with dill.

tip

If you have any leftover dip it makes a wonderful sauce for pasta.

ADAM’S ADVICE ON GROWING YOUR OWN

How to grow

Jerusalem artichokes crop best in sun and free-draining, alkaline soil that isn’t too rich. Water well during dry spells and draw up soil around stems for stability as the plants grow.

How to harvest

 Once the stems die back in autumn, cut back to within a few centimetres of soil level and lift tubers as required through the winter. Leave some in the ground to grow the following year.

Chestnuts

Sweet chestnut is native to southern Europe and North Africa, but is common in parks and woodland areas around the UK and borne in prickly green outer casings. Nothing says Christmas like the aroma of chestnuts roasting...

Chocolate & chestnut Christmas pudding

Chestnuts give a sweet, earthy flavour and nutty texture to this pud that works beautifully with dark chocolate and stem ginger.

SERVES 6-8 PREP 25 mins plus soaking overnight COOK 3 hr EASY ❄

150g sultanas

100g raisins

50g mixed peel

100ml brandy or dark rum, plus extra to serve

100g unsalted butter, plus extra for the basin

125g light brown soft sugar

2 large eggs

75g plain flour

50g cocoa powder

50g fresh breadcrumbs

2 tsp mixed spice

1 clementine, zested and juiced

2 balls stem ginger, finely chopped, plus 1 tbsp syrup from the jar

100g dark chocolate, finely chopped

100g cooked, shelled chestnuts, roughly chopped clotted cream or ice cream, to serve

1 Tip the sultanas, raisins and mixed peel in a bowl. Pour over the brandy or rum. Cover and soak overnight.

2 Butter a 1.2-1.5 litre pudding basin and line the base with a small circle of baking parchment. Beat the butter

and sugar in a large bowl using an electric whisk, until pale. Beat in the eggs one at a time.

3 Sieve the flour and cocoa powder into the butter and sugar mixture. Add the breadcrumbs, mixed spice and a good pinch of salt. Fold in the dried fruits with their soaking liquid and the clementine zest and juice, stem ginger and syrup, chocolate and chestnuts. Spoon into the prepared basin, pressing it down firmly with the back of the spoon.

4 Cut a circle of baking parchment and lay on top of the pudding. Lay a second sheet of parchment over the pudding basin, then cover with a double layer of foil and scrunch it over the edge of the basin. Tie string tightly under the lip of the basin and make a string handle to help you lower the basin in and out of the saucepan later. Trim the foil so that a frill of about 5cm is left sticking out, then tuck the frill up and under itself neatly to keep the pudding watertight beneath.

5 Put an upturned plate in the base of a large pan and sit the pudding on top. Fill the pan with hot water until it comes halfway up the side of the basin. Alternatively, put the pudding in a lidded steamer and cover. Steam for 2 hrs 30 mins over a low-medium heat, ensuring the water doesn’t run dry. Remove the pudding from the pan and serve straightaway, or leave to cool completely before storing

4 To store, uncover the cooled pudding and wrap in a clean sheet of foil. Will keep in a cool, dry place for up to two weeks, or the freezer for up to three months. On the day of serving, steam in a pan for 30 mins, or remove the foil and cover with a microwave-safe bowl, then microwave on medium for 5 mins Serve with flamed brandy and clotted cream or ice cream.

ADAM’S ADVICE ON GROWING YOUR OWN

Forage your own  Sweet chestnuts need to be ripe and brown – there’s no need to pick them, simply wait until the pricklycased nuts fall from the tree in autumn.

Leeks

With a long season, a planting of leeks will yield from August through the winter. The long, blanched stems, also known as shanks, can be eaten young and tender, or allowed to mature. Leeks are great in soups, steamed or stir-fried.

Fragrant chilli crab-fried rice with crispy leeks

Transform a weeknight dinner into something a bit more special using sustainably sourced crab and crispy fried leeks.

SERVES 4 PREP 15 mins

COOK 15 mins EASY

3 leeks

sunflower or vegetable oil, for frying

4 garlic cloves, grated

2 tbsp ginger, grated

1 tbsp caster sugar

1 1/2 tbsp soy sauce

2 tsp fish sauce

1 1/2 tbsp sriracha chilli sauce, plus extra to serve

500g cooked basmati or jasmine rice

2 eggs, beaten

100g white crabmeat

1 lime, 1/2 juiced, 1/2 cut into wedges or cheeks to serve small handful of coriander, to serve

1 Cut the leeks in half down the centre, run them under the tap to wash out any dirt trapped between the layers, then thinly slice

2 Heat enough oil in a wok or deep frying pan to come a few centimetres up the side. Heat the oil over a medium heat for a few minutes, then drop the green ends of the leeks into the hot oil, being careful not to splash. Fry the leeks for 2-3 mins, until golden brown and crispy, use a slotted spoon to

transfer to a sheet of kitchen paper. Season the crispy leeks with salt and set aside until ready to serve.

3 Pour away all but 1-2 tbsp oil from the pan (save for future stir-fries). Add the remaining leeks, garlic and ginger and stir-fry over a medium heat for a few minutes to soften.

4 Combine the sugar, soy, fish sauce and sriracha in a bowl. Add to the pan with the cooked rice and fry for a few minutes, until the rice has broken up. Create space in the centre and add the eggs. Leave to set for a minute, then scramble into the rice.

5 Add the crabmeat and lime juice. Serve scattered with coriander and the crispy leeks, with lime wedges and extra sriracha on the side

ADAM’S ADVICE ON GROWING YOUR OWN

How to grow



Sow seed in pots or modules of peat-free seed or multi-purpose compost in spring. Keep pots moist and plant out in summer, either individually, using a dibber, or in small clumps

How to harvest

 Harvest leeks from autumn. Some varieties are hardy and can be harvested right through to spring.

FESTIVE WONDERS AT IHG

HOTELS AT DUBAI FESTIVAL CITY

Discover the enchanting spirit of the holidays for a memorable December with loved ones

Embrace the magic of the festive season at IHG Hotels at Dubai Festival City for ‘A December to Remember.’ Experience the spirit of togetherness and festive wonder, ensuring this season is truly unforgettable. From enchanting Christmas offerings that captivate children’s hearts to surprise visits from Santa and breathtaking fireworks illuminating Festival Bay, every moment is crafted to create a unique festive feel. Exquisite culinary experiences by the illustrious three-Michelin-starred Chef Pierre Gagnaire, make this season an ideal time for families and friends to come together and bask in the joy of shared experiences. As the year-end draws close, welcome 2025 with a spectacular New Year’s Eve celebration with stunning views.

Sip, Savour and Celebrate

Prepare for a culinary journey transcending the ordinary afternoon tea at CHOIX TT, InterContinental Dubai Festival City, where three-Michelin-starred Chef Pierre Gagnaire transforms this tradition into an exquisite festive experience. The menu stars an array of sweet and savoury delights, accompanied by unlimited Dammann Frères teas. The Galland’or, a sparkling apple elixir adorned with shimmering 23-karat gold flakes, adds a touch of pure luxury that perfectly complements the delectable pastries. This is more than an afternoon tea; it’s a celebration of flavour, creativity, and the magic of the holiday season.

From 12:00-6:00 pm. Available at AED 175 per person and AED 299 per couple.

Take the magic of the season home

Bring the holiday spirit home with the gourmet takeaway menu from InterContinental Dubai Festival City, designed to elevate your holiday meals. Leave the stress of holiday cooking in the hands of expert chefs, and choose a classic roast turkey, destined to be the star of the feast, or opt for a succulent slow-cooked rib eye for a more indulgent option. For those who appreciate the finer things in life, acclaimed Chef Pierre Gagnaire presents a range of elegant French dishes, including Bresse chicken with black truffle, duck foie gras terrine, and the iconic Christmas Yule Log. Perfect for both family gatherings and intimate celebrations. Additionally, IHG One Rewards Members can enjoy an enticing 25-30% discount, making this festive feast not only delicious but also great value.

The Traditional Roast Turkey is available at AED 725 (serves 6-8 Guests) and AED 825 (serves 10-12); Slow Cooked Rib Eye for AED 975 (serves 10-12). Pierre’s TT & CHOIX TT French Flavours takeaway prices vary depending on the item. Discount excludes Pierre’s and CHOIX takeaways.

A Christmas Eve to Remember

Savour a festive feast fit for royalty on December 24 at Pierre’s TT, InterContinental Dubai Festival City. World-renowned Chef Pierre Gagnaire has crafted a sumptuous six-course dinner that marries holiday cheer with French flare. Diners can choose between the cosy indoor setting or the enchanting terrace overlooking Dubai Creek. The menu features standout dishes such as pan-

seared Landes foie gras, elegantly paired with red cabbage and blackcurrant marmalade; sole fillet poached in Champagne cream sauce, accompanied by leek fondue and baby carrots; and grilled beef tenderloin poached in clarified butter, served alongside endive and red onion fondue. A decadent Christmas Yule log provides the perfect finale for this seasonal experience.

Available at AED 650 per person, with an optional grape pairing available for an additional AED 550.

A Holly Jolly Christmas

Expect a feast of seasonal flavours at this Christmas Day Brunch at Anise, InterContinental Dubai Festival City, crafted to perfection across eight live cooking stations and a lavish buffet brimming with holiday delights. From gourmet treats to holiday classics, our chefs have created a menu designed to take you on a sensory journey. The magic comes alive with a special visit from Santa Claus, adding a sprinkle of holiday joy for families.

Available at AED 450 with non-alcoholic beverages and AED 550 with house beverages, with an Early Bird Special offering 20% off for bookings made by December 2nd. Children aged 6-12 dine for AED 120, while those under 6 eat free.

Have Yourself a Merry Picnic Brunch!

A world of festive cheer awaits guests at the Picnic Pantry Brunch

2.0 at Zaytoun, Crowne Plaza Dubai Festival City. Create your perfect picnic basket brimming with BBQ classics and indulgent festive treats, set against the backdrop of Burj Khalifa. The relaxed yet vibrant ambience is complete with live music and spectacular views. Santa Claus stops by, adding extra magic to the day.

Available at AED 495 including non-alcoholic beverages and AED 595 including house beverages. Children aged 6-12 dine for AED 130, while those under 6 eat free.

Magical Wonderland at the Big Toys Brunch

Celebrate the season with a widespread buffet at Sirocco, Holiday Inn & Suites Dubai Festival City, showcasing an array of seasonal delights, thoughtfully curated to satisfy every palate. In collaboration with Toys ‘R’ Us, this enchanting experience features a delectable spread complemented by engaging family activities, including a special meet-and-greet with Geoffrey the Giraffe. Meet Santa Claus for a heartwarming photo session, ensuring that this Christmas becomes a treasured memory for both children and adults alike.

Available at AED 245 including non-alcoholic beverages and AED 345 including house beverages. Children aged 6-12 dine for AED 80, while those under 6 eat free.

The Countdown Begins

A captivating Parisian-inspired celebration unfolds at CHOIX TT, InterContinental Dubai Festival City, against the breathtaking backdrop of Dubai’s iconic skyline. Look forward to a sumptuous four-course menu, masterfully crafted by the illustrious threeMichelin-starred Chef Pierre Gagnaire. As the evening progresses, witness a spectacular fireworks display, enhancing the chic allwhite setting.

Available at AED 1,099 per person (including soft beverages) and AED 1,199 per person (including hops, grape beverages, and a glass of premium bubbles to toast the night), with children aged 6-12 offered special à la carte options while those under 6 dine complimentary.

Toast to the New Year: An Evening with Chef Gagnaire

Meet the acclaimed three-Michelin-starred Chef Pierre Gagnaire this New Year’s Eve at Pierre’s TT, InterContinental Dubai Festival City, where French sophistication comes alive for a truly memorable celebration. Under the stars, Chef Gagnaire will personally curate an exquisite dining experience that showcases his renowned talent and innovative approach to cuisine. Immerse yourself in an elegant atmosphere adorned with live culinary stations, and feast on a selection of exceptional flavours. Highlights include blue lobster salad with yuzu, escargot timbale in a verdant herb sauce, grilled foie gras terrine with dried figs, artisanal French cheeses, and indulgent desserts. Each dish is a masterpiece that reflects Chef Gagnaire’s signature style, ensuring a remarkable start to 2025. Don’t forget to dress to impress in your finest white attire to embrace the glamour of this spectacular soirée.

Available at AED 1,599 per person (including soft beverages) and AED 1,699 per person (including house hops, grape beverages, and a glass of premium bubbles to toast the midnight countdown).

Welcome 2025 at Fête Belge

Bid farewell to the year at Belgian Café Dubai Festival City. Gather friends and family for a delectable three-course feast that showcases authentic Belgian flavours, served at your table. As the evening unfolds, enjoy the lively melodies of a two-piece band. The night culminates in a dazzling fireworks display, ensuring a spirited welcome to the New Year filled with excitement and joy.

Available at AED 650 per person (indoor seating) and AED 750 per person (outdoor seating), both including house beverages.

mince pies

Convert the sceptics with our recipe for juicy, zesty mincemeat wrapped in pastry that’s extra-biscuity and rich thanks to a surprise ingredient

recipe BARNEY DESMAZERY photograph TOM REGESTER

After buying supermarket mince pies, you may have forgotten just how good they can be. This recipe is here to remind you of the joy that comes with eating them warm from the oven with slightly caramelised, biscuity pastry, generously filled with fruity rather than overly sweet, cloying mincemeat. Not only have we taken the flavour profile into consideration, we’ve taken the faff out of making mincemeat and used pastry that flakes like shortcrust, but is easier to work with thanks to the addition of soft cheese.

Every year we taste all the supermarket offerings – and while there are quality products out there – we are confident in saying that, if you make your own using this recipe, it will spark a new and very delicious Christmas tradition.

MAKES 12 PREP 40 mins plus at least 1 hr chilling COOK 30 mins MORE EFFORT V ❄

For the mincemeat

100g dark muscovado sugar

50g butter

1 cooking apple, peeled, cored and coarsely grated

150g currants

150g sultanas

100g raisins

75g mixed peel

1 lemon, zested and juiced

1½ tsp mixed spice

1 tsp ground cinnamon

100ml Pedro Ximénez sherry, brandy, rum or whisky

For the pastry

300g self-raising flour, plus extra for dusting

1 tbsp cornflour

2 tbsp granulated sugar, plus extra for the tins and topping

1 orange, tangerine or clementine, zested

175g butter, 150g cold and cut into small pieces, 25g melted for the tin

150g soft cheese

1 egg, beaten, to glaze icing sugar to serve (optional)

1 To make the mincemeat, tip the sugar and butter into a frying pan or shallow pan and melt over a medium heat until the sugar has dissolved into a bubbling caramel. Stir through the apple to coat, then over a low heat, stir through all the other mincemeat ingredients, except the alcohol, and cook for 7-8 mins or until the dried fruit has plumped up. Stir through the alcohol off the heat

Leave to cool, then give it another good stir. To store the mincemeat spoon it into sterilised jars while still warm. Will keep in a cool, dry place for up to six months.

2 To make the pastry, tip both flours and the sugar into a bowl with the zest and a large pinch of salt. Use your fingers to rub the butter into the flour mixture until it resembles a crumble topping, then rub in the soft cheese until the pastry comes together. (If it’s still crumbly, add 1 tbsp iced water and it should come together.) Tip onto a work surface and knead for 30 seconds. Wrap and

chill for at least 1 hr. Will keep chilled for up to three days.

3 Heat the oven to 220C/200C fan/ gas 8. Brush the holes of a 12-hole muffin tin with the melted butter then lightly sprinkle with extra sugar. Roll out the pastry on a floured surface until 5mm thick. Stamp out 12 circles using a 10cm round cutter (fluted edge looks nice but are not essential), rerolling offcuts if needed and use them to line the muffin tin. Scoop some mincemeat into each case until it’s a little below the rim. Lightly brush the edges of the pastry cases with some of the beaten egg. Roll out the remaining pastry out on a floured surface and use a 6cm round cutter to stamp out 12 more circles for the lids (again, fluted edge looks nice but are not essential) and gently press on the lids to seal. Brush over the rest of the egg and sprinkle over more granulated sugar. Bake for 15-20 mins until deep golden. Remove from the oven and leave to cool for a few minutes but, while still hot, twist them out of their holes and put on a wire rack to cool a bit more. Best served warm dusted with icing sugar. Alternatively, leave to cool completely and keep in an airtight container at room temperature for three days or frozen for up to three months.

LAST-MINUTE MINCEMEAT

Because our mincemeat is cooked, it’s ready to use as soon as it’s cool, or it will keep should you want to prep ahead.

A HINT OF CARAMEL

We’ve used less sugar but turned it into a caramel, which adds depth and also helps the dried fruit plump up a bit quicker.

ALL-BUTTER

Suet is the traditional fat in mincemeat but it’s not vegetarian, so we’ve opted for butter. It also brings more flavour and richness.

CHOOSE THE BOOZE

We used Pedro Ximénez sherry as it works so well with dried fruit and makes the mincemeat a little lighter and less alcoholic.

PERFECT PASTRY

Adding soft cheese to the pastry, as well as butter, makes it richer, flakier and also more pliable, so you can reroll it, then easily stretch it into the corners.

ASHA’S WAFI: A PERFECT DESTINATION FOR YOUR SPECIAL OCCASION

Asha’s at Wafi City is the premier destination for all your party and entertainment needs. Whether you’re planning an intimate gathering or a grand celebration, Asha’s offers a stunning setting and exceptional service to make your occasion truly unforgettable

Step into Asha’s Wafi City, where aromatic spices waft through the air as you indulge in the rich flavours of Indian cuisine.

Founded by the iconic Indian singer Asha Bhosle, this flagship restaurant celebrates traditional Indian dining by blending authentic culinary heritage with contemporary sophistication.

Nestled in the vibrant heart of Wafi City, Dubai, Asha’s has attracted celebrities including Ed Sheeran, Tom Cruise, and the Rolling Stones. With 14 locations across five countries, the restaurant has established itself as a beloved destination for food enthusiasts seeking a memorable meal.

For those seeking a unique setting to host sensational gatherings this season and beyond, Asha’s Pool Island offers a whimsical and tranquil space perfect for private parties and corporate gatherings during the cooler months. This exclusive area serves as a lavish retreat where guests can relax and celebrate in style. Additionally, the Rooftop Garden is ideal for larger gatherings, featuring a built-in stage for entertainment, bar, and BBQ area. This refined space is perfect for hosting both social and corporate events, ensuring that every detail—from exquisite food to ambience—is meticulously taken care of.

Additionally, Asha’s boasts versatile spaces within the restaurant that are apt for a celebratory meal. Choose between the cosy indoor seating or al fresco dining on the beautifully landscaped terrace, all set within opulent surroundings that showcase an inspired colour palette, lush fabrics, and exquisite artwork. The inviting interiors and multi-sensory feast of North-West Indian cuisine create a spectacular gastronomic adventure.

Culinary offerings include signature dishes such as dal makhani, murgh malai kebabs, and Kerala chilli garlic prawns that are not-

to-be-missed, further enhanced by a bespoke concoctions menu crafted by Asha’s international mixologist. Innovative creations like the rose jam-curry leaf-infused Maharaja’s Mistress, and the Assam tea and chocolate-based Cashew Barfee, add a vibrant element to your dining experience.

Elevate Your Events

Asha’s offers premium outdoor catering services, bringing its renowned flavours and an elegant touch to your chosen venue. Whether you’re organising an intimate dinner or a large-scale celebration, the culinary team ensures that every event is unforgettable and infused with the same excellence that defines its restaurant experience.

INDIAN RESTAURANT

Make special

Celebrate through the season by having the kids help out with baking, making tree decorations and more recipes CASSIE BEST photographs MYLES NEW

Eggnog cookie kisses

Eggnog cookie kisses

Recreate the warming flavours of eggnog in these sweetly spiced custard cookies, then leave them out for Santa on Christmas Eve.

MAKES 28 PREP 30 mins plus chilling and cooling COOK 15 mins EASY V ❄ uniced

175g butter, softened

50g golden caster sugar

50g icing sugar, plus extra for dusting

2 egg yolks (freeze the whites for another recipe)

2 tsp vanilla extract

275g plain flour, plus extra for dusting

2 tbsp custard powder grating of nutmeg

½ tsp ground cinnamon

For the filling

100g softened butter

200g icing sugar, sifted

1 tbsp custard powder drop of vanilla extract

1 tbsp milk

1 Beat the butter and both sugars in a large bowl using an electric whisk until creamy. Add the egg yolks and vanilla, whisk to combine, then add the flour, custard powder, a grating of nutmeg, the cinnamon and a pinch of salt. Mix until everything clumps together into a dough.

2 Roll small pieces of dough into cherry-sized balls (about 10g each), then arrange on a baking tray lined with baking parchment Squash each down slightly using a fork Chill for at least 30 mins or up to a day Will keep frozen for two months

3 Heat the oven to 180C/160C fan/ gas 4 and bake for 12-15 mins until golden and firm to the touch. Cool completely, then dust the tops lightly with icing sugar.

4 For the filling, beat the ingredients together using an electric whisk until smooth, then spoon into a piping bag fitted with a large round nozzle. Pipe a dot of icing on the flat side of half the cookies. Sandwich with the plain cookies Will keep in an airtight container for three days

Pull-apart Santa cupcakes

Hosting a kids’ Christmas party?

These are perfect for sharing, and you can save time by using plain shop-bought cakes to decorate.

SERVES 24 PREP 45 mins NO COOK EASY V

24 cupcakes (shop-bought, or find a recipe at bbcgoodfoodme.com)

For the icing

400g butter, softened 800g icing sugar

2 tsp vanilla extract

1-2 tbsp milk

food colouring gels

2 chocolate buttons

1 For the icing, mash the butter, sugar, vanilla and milk together in a large bowl using a spatula (this will prevent a cloud of icing sugar when you beat it together). Beat using an electric whisk until smooth and fluffy, about 2 mins.

2 Spoon half the icing into a second bowl, then half of what remains into a third (so you have two small bowls of icing, and one large). Add a few drops of food colouring gel to one of the small bowls for Santa’s face and a few to the other for his hat, leaving the larger bowl plain (or colour this, too, if you like) to make the trim of his hat and his beard. Mix well until the icings are evenly coloured

Arrange the cupcakes on a large serving platter or tray, so you can easily serve it once it’s decorated. Push the cupcakes as close together as possible, so the gaps are small and it’s easier to pipe over the icing. When decorating, you may need to pipe a little icing between the cupcakes to cover the gaps and create a smooth surface.

3 Arrange the cupcakes as per the diagram below. Spread the icing for the face over the three central cupcakes in the widest row, and the two central cupcakes directly below that Reserve a small amount of the icing to pipe on his nose. Fill any remaining gaps in the icing to create a solid shape for his face

4 Transfer the icing for the hat to a piping bag fitted with a large star nozzle, and pipe swirls over the top cupcakes, leaving a row plain between the face and hat (this will be the trim of his hat), as well as one on the left-hand side for the bobble.

5 Transfer the large bowl of icing to a piping bag fitted with a large star nozzle and pipe swirls over the row of plain cupcakes underneath the hat, and the plain cupcake on the left, for the bobble. (The icing for the trim should slightly overlap Santa’s face.) Pipe dots of the remaining icing all over the plain cupcakes around and under the face to form Santa’s beard, then pipe on the moustache under the nose and arrange two chocolate buttons above that to make eyes Will keep in an airtight container for two days

Cinnamon

salt dough gingerbread decorations

While these ornaments are not edible, they do look like real gingerbread, which is a fun touch to any tree. The cinnamon also creates a beautiful scent.

MAKES 16 PREP 10 mins

COOK 3 hrs EASY

250g plain flour, plus extra for dusting

15g ground cinnamon

125g table salt

To decorate

brown poster paint and white puffy paint

paintbrushes ribbon, for hanging

1 Heat the oven to 50C, or its lowest setting. Line a baking sheet with baking parchment. Mix the flour, cinnamon and salt together in a large bowl, then add 125ml water and stir until everything comes together into a ball. (If needed, you can bring the dough together using your hands.)

2 Transfer the dough to a floured work surface and cut into four pieces. Roll each ball out to about 1/2cm thick, then use biscuit cutters to stamp out as many festive shapes as you can (about 16 in total) Stamp out a hole in the top of each shape using a straw or skewer (these can later be threaded with ribbon for hanging up the decorations).

3 Put the shapes on the baking sheet and bake for 3 hrs, or until fully solid. Alternatively, cook in an air-fryer set to 50C for 2 hrs. Leave to cool completely, then paint with the brown paint Leave to dry, then decorate with the white puffy paint. Once completely dry, thread with ribbon, then hang from the tree. The decorations are not edible but can be reused for many years.

Hot chocolate mug cake

Make this simple treat before cosying up to watch your favourite Christmas film – it’s just as warm and indulgent as a mug of hot chocolate, but with less risk of it spilling on the sofa!

SERVES 1 PREP 5 mins

COOK 2 mins EASY V

30g butter

3 tbsp milk

1 medium egg

2 tbsp light brown soft sugar

a few drops of vanilla extract

4 tbsp plain flour

1½ tbsp cocoa powder

½ tsp baking powder

1 square of dark chocolate, plus a few shavings to serve whipped cream, to serve small handful of mini marshmallows

1 Put the butter in a large heatproof mug and melt in the microwave on high for 30 seconds. Add the milk, egg, sugar and vanilla, and mix well.

2 Stir in the flour, cocoa powder, baking powder and a pinch of salt using a fork until smooth. Push the square of chocolate down into the middle of the mixture

3 Cook in the centre of the microwave on high for 11/2-2 mins, or until risen and firm to touch. Top with whipped cream, marshmallows and chocolate shavings, and serve warm.

Christmas crêpe tree

Transform your usual pancakes into a yuletide feast by arranging them in a tree shape decorated with fruity ‘ornaments’.

SERVES 4 PREP 20 mins plus optional resting COOK 30 mins EASY V

100g plain flour

2 medium eggs

300ml milk butter, for frying

4 tbsp fruit curd or chocolate spread, to serve banana slices and fresh or frozen blueberries and raspberries (defrosted, if frozen), to decorate icing sugar, for dusting

1 Whisk the flour, eggs, milk and a pinch of salt together in a bowl or large jug until smooth and the consistency of single cream. Set aside for 30 mins to rest if you have time, or cook straightaway.

2 Heat a medium frying or crêpe pan over a medium heat and swirl in a knob of butter until melted and covering the surface. When hot and sizzling, spoon in half a ladleful of batter and quickly swirl it around to cover the base of the pan. Cook for 1 min on each side until golden, then keep warm in a low oven while you make the rest.

3 When ready to serve, fill each crêpe with 1 tbsp curd or chocolate spread, then fold in half, then into quarters. Arrange on a board or tray in a tree shape, then decorate with the bananas and berries and dust with icing sugar before serving

GOOD TO KNOW 1 of 5-a-day

ENDLESS MALDIVIAN-THAI AUTHENTICITY

Experience the ultimate escape at Centara Grand Island Resort & Spa Maldives, where pristine beaches, vibrant coral reefs, and crystal-clear waters await you. It is the perfect haven for those seeking both relaxation and adventure.

Our gardens and green spaces can be a source of great cheer at Christmas, providing materials for homemade garlands and table settings that have luxurious appeal but only cost a little time and attention to make. In the whirlwind of Christmas shopping, cooking and socialising, gathering plants and flowers and crafting them into something you can enjoy indoors is also a great way to unwind. Plus, using natural products is kinder to the planet than buying plastic decorations.

Set the scene

Conjure a Christmassy wonderland at the dinner table with foraged plants and flowers – it’s a lot easier than you think

Natural place settings

It’s so easy to make these elegant napkin-toppers. The downy pussy willow contrasts well with spiky conifer, while veined ivy leaves make lovely sculptural shapes. But if you don’t have these, be creative with whatever you can forage.

YOU WILL NEED

• stems of spruce, ivy or pussy willow

• festive ribbon

• cloth napkins

1 Choose twigs with different textures and gather together with ribbon. Tie the ribbon in a bow.

2 Lay the arrangements on napkins to welcome guests to the table.

PLANTS USED

• Spruce

• Pussy willow

Christmas candle holders

Create a twilight mood with a few candles nestled in seasonal sprigs – just ensure the candles are very secure in their pots.

YOU WILL NEED

• small terracotta pots

• coins

• tall candles

• rice

• sprigs of berries and evergreens

1 Cover the hole in the base of each pot with a coin. Hold a candle upright in the middle, then fill the pot with rice until the candle feels stable and stands straight.

2 Arrange sprigs of greenery and berries on the top to hide the rice. To create a natural look, stand some of your small greenery twigs upright in the rice base.

PLANTS USED

• Cotoneaster

These shrubs grow in sun or light shade and produce abundant berries, loved by birds. So gather your berries before they’re gone!

• Yew Yew (Taxus baccata) is a useful hedging plant, forming a dense evergreen screen, or you can even use it to make topiary.

• Pyracantha

There are varieties with berries in shades of yellow, orange or red –plenty to keep birds well fed and for you to make decorations too.

Festive table swag

Versatile and colourful, this swag will flow beautifully over your mantelpiece, table or any flat surface.

YOU WILL NEED

• sprigs of foliage, such as bay, yew, ivy, conifer and eucalyptus

• flowering heather, in shades of pink

• green jute twine

1 Create a small bunch of foliage and pink heather. Use at least five sprigs, cut to 15-20cm long. Wrap twine around the stems to hold them together.

2 Make a second bunch in the same way, then lay it over the top of the stems of the first bunch, to hide them. Wrap twine around both sections of stems to secure them together. Continue adding bunches until the swag reaches the length you need.

Christmas

Save money and enjoy quality time making eco-friendly decorations using recycled materials, plants and veg words LAURIE NEWMAN, RACHEL BAYLY & BEN CURTIS photographs LOUISE HAGGER

Citrus peel garland

DIY potato print wrapping paper

Citrus peel garland

Save up your orange peels and make them into a beautiful festive garland for the tree or mantelpiece.

MAKES 1 metre-long garland

PREP 30 mins plus drying EASY

You will need peel from 5 navel oranges (or blood oranges or grapefruit) baking parchment star-shaped cookie cutter large needle brown string or twine

1 Carefully peel the oranges, keeping the peel as intact as you can. If you are collecting them over a couple of weeks, place on a sheet of baking parchment on a chopping board, weigh down with something heavy like a few cookbooks, and leave to dry in a cool place (this will help flatten them too). Cut out star shapes using your cookie cutter.

2 To make the garland, thread the needle with some brown string or twine and pull it through the centre of each star-shaped orange peel. Continue threading until you’ve used them all up, then it’s ready to hang up.

DIY potato print wrapping paper

Potatoes on the turn? Save them from the bin and turn them into stamps to make your own festive wrapping paper.

MAKES 1 sheet of wrapping paper

PREP 20 mins plus drying EASY

You will need 1 large potato sharp knife brown paper tape acrylic paints

1 Slice a large potato evenly in half.

2 Draw or trace a simple design on the flat surface of the potato – stars, hearts and Christmas trees are all striking shapes, or different-sized circles to make penguin shapes.

3 Use a knife to carefully carve out your design, leaving the raised part as the stamp.

4 Lay out a large sheet of brown paper on a flat surface. Secure it with tape at the edges to stop it from moving as you stamp.

5 Pour a small amount of acrylic or fabric paint onto a plate or shallow dish. Dip the potato stamp into the paint, ensuring it’s well covered.

6 Firmly press the potato stamp onto the paper, lifting it straight up to avoid smudging. Repeat the process across the entire sheet of paper, re-applying paint as needed.

7 Leave the paper to dry completely before using it to wrap your gifts.

Present topper

Add a personal touch with our gift-toppers inspired by nature.

MAKES 1 PREP 20 mins plus drying MORE EFFORT

You will need dried flowers and foliage (we used wild carrot, thistles, strawflowers and grasses)

old newspaper or card eco-friendly metallic spray paint twine garden scissors kraft luggage tag (optional)

1 It’s best to choose your dried flowers and foliage according to the size of the present you’re wrapping. For a large gift, you might want to combine dried grass flowers with a selection of dried seed heads, like poppy or wild carrot. For a smaller gift, use an individual stem like a strawflower (helichrysum).

2 If you are picking flowers and grasses, make sure to dry them well by hanging in small bunches in a dark place.

3 Once you have your dried flowers and foliage, choose which elements you think will look good sprayed with metallic paint. We like to have one hero item that is metallic, and leave the rest natural.

4 Lay the items you’re spraying on sheets of old newspaper or card and spray evenly. Once dry, turn and repeat.

5 Assemble your posy and tie neatly with twine. Wind the twine around the stems a dozen or so times to create a collar, which is then tied off at the back of the posy.

6 Trim all stems neatly below the twine to give a smart finish.

7 Tuck the posy into a ribbon or string on your present. Finish with a kraft luggage tag, if you like, and write on a gift message.

Lolly stick tree decorations

Make these simple festive decorations with your little helpers.

MAKES 4 decorations

PREP 30 mins plus drying EASY

You will need clean, dry wooden lolly sticks acrylic paint or paint marker pens in white, red, blue, orange and yellow newspaper strong scissors strong glue, such as wood glue or an all-purpose adhesive fine paintbrush ribbon, roughly 3mm wide

1 Paint 4 lolly sticks white on one side and set aside to dry on a sheet of newspaper, then paint the other side and set aside. Paint 4 lolly sticks red in the same way, and 4 green.

2 To make a snowflake, glue 2 white sticks at the centre in a cross shape, then another 2. Glue both crosses together at a diagonal angle. Hold firmly in place until set.

3 To make a tree, use the scissors to trim 3 green lolly sticks to size, and glue them horizonatally across a red lolly stick (for the trunk) with the longest stick at the bottom and the shortest at the top, and the blunt end facing up. For a Rudolph decoration, glue 2 red sticks into a ‘V’ shape, then another red stick about a third of the way down across the ‘V’ (the blunt ends will be antlers and ears).

4 To make a candy cane, trim three pieces from a white lolly stick and glue together into a hook shape. Glue the hook to another white lolly stick.

5 Use a brush and different coloured paints to finish your decorations, dotting baubles onto the tree, blue arrows on the snowflake, red stripes across the candy canes and two black eyes and a red nose at the pointed tip for Rudolph. Cut 10cm lenths of ribbon and glue both ends in a loop on the back of each decoration. Hang on the tree or make a batch and give away to family and friends.

BREAK FREE FROM MEAL PLAN COMMITMENTS

Avail 15% off on all meal plans with the code: B15. Enjoy a healthier holiday season!

Maintaining a consistent meal plan can be particularly challenging during the holiday season. Meals on Me, Dubai’s premier healthy meal delivery service, offers bespoke meal plans that cater to dietary preferences while emphasizing convenience and nutrition. Their “no-commitment meal plans” allow you to relish wholesome meals without the pressure of rigid schedules. A meticulously crafted plan simplifies healthy eating by providing balanced, nutritious meals without the usual burdens of cooking, cleaning, and fulfilling daily nutritional requirements. Fortunately, Meals on Me is here to deliver the flexibility that discerning customers seek!

Lifestyle-Friendly Meal Solutions

Meals on Me offers unparalleled flexibility, allowing you to select your meals according to your schedule. Whether you’re navigating last-minute plans, social gatherings, or unpredictable work hours that disrupt eating habits, look no further. The subscription options range from 3-4 days to monthly plans, making it ideal for individuals balancing various commitments. Choose from six diverse meal plans—Keto, Vegan/Vegetarian, Wholesome, Indian, Arabic, and International—each featuring weekly menu updates tailored to your preferences. With Meals on Me, you can enjoy nutritious meals designed to seamlessly integrate into your daily routine.

What’s on the menu?

Each meal contains 450–600 calories, with a strong emphasis on local sourcing from trusted vendors and ecofriendly packaging to minimize environmental impact. Expert chefs work with in-house nutritionists to achieve the perfect balance of taste and nutrition. Here’s a glimpse of the culinary offerings:

Arabic

Persian grilled fish with dibs & dill onion rice

Flex

Farmer poke bowl red cabbage, paprika cauliflower, red radish, cheese-stuffed tomato with ranch sauce

Indian

Chilli garlic chicken with wok-tossed vegetable noodles & Schezwan sauce

International

Mexican tender beef birria with tortilla & sour cream

Keto

Low-carb breaded chicken Cordon Bleu with almondine green beans & soubise sauce

Vegan

Sweet ‘n’ Spicy lo mein with steamed vegetable dumplings

Vegetarian

Stuffed potato & red bean quesadillas with peach & spicy green salsa

Wholesome

Beef rendang with starchy hom mali rice

5 healthy ideas noodles

As well as being convenient, noodles are a great

vehicle for packing in wholesome, fresh veg

Easy Singapore noodles

SERVES 4 PREP 15 mins

COOK 15 mins EASY

Boil the kettle and put 200g vermicelli rice noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix 1 tbsp mild curry powder, 1/4 tsp turmeric, 1 tsp caster sugar, 1 tbsp sesame oil, 21/2 tbsp low-salt soy sauce

and 1 tbsp water in a bowl. Heat the wok until very hot. Add 1 tbsp sunflower oil, 1 sliced onion and 1 sliced red pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and 200g beansprouts Stir-fry for a further 3-4 mins, tossing everything through the sauce. Taste to check if more soy sauce is needed, and served with 1 sliced red chilli scattered over, if you want an extra kick of heat

Salmon noodle soup

SERVES 4 PREP 15 mins COOK 20 mins EASY

Bring 1 litre chicken stock to the boil in a large pan, then stir in 2 tsp red Thai curry paste and 100g flat rice noodles and cook for 8 mins. Add 125g sliced baby corn and 150g sliced shiitake mushrooms and cook for 2 mins. Add 2 sliced skinless salmon fillets to the pan and cook for 3 mins. Remove from the heat and stir in the juice of two limes, 1 tbsp soy sauce and a pinch of brown sugar. Ladle into bowls and sprinkle over chopped coriander

GOOD TO

Thai prawn & ginger noodles

SERVES 2 PREP 15 mins COOK 15 mins EASY

Put 100g folded rice noodles in a bowl and pour over boiling water. Set aside to soak for 10 mins. Stir together the zest and juice of 1 orange, 2 tbsp red curry paste, 2 tsp fish sauce, 2 tsp brown sugar and 3 tbsp water to make a sauce. Heat 1 tbsp vegetable oil in a large wok and add 25g grated ginger and 2 sliced garlic cloves Cook for 1 min. Add 1 sliced red pepper and stir-fry for 3 mins. Toss in 85g halved sugar snap pea, then pour in the sauce. Add 140g beansprouts and 175g raw king prawns and cook until the prawns just turn pink. Drain the noodles, then toss into the pan with a handful of chopped basil and coriander. Mix until combined, then serve.

Tahini noodles with red cabbage & Sichuan peppercorn slaw

SERVES 2 PREP 5 mins COOK 10 mins EASY

Toss 1/2 a finely shredded red cabbage with 1/2 tsp toasted and crushed Sichuan peppercorns and 5g chopped coriander. Season. Squeeze over the juice of 1 lime, then scrunch together. Whisk 3 tbsp tahini, 2 grated garlic cloves, 3 tsp soy sauce and 1 tsp crispy chilli oil together in a large bowl. Cook 140g dried egg noodles following pack instructions Reserve 125ml of the cooking water, whisk into the tahini sauce and toss through the noodles. Top with the slaw to serve

Chilli chicken with peanut noodles

SERVES 4 PREP 15 mins COOK 20 mins EASY

Heat 2 tsp rapeseed oil in a wok and add 2 chopped boneless chicken thighs, 3 grated garlic cloves, 1 tbsp chopped ginger, 1 sliced red chilli, 1 sliced red pepper and 175g chopped longstem broccoli. Toss over a high heat for 1 min, then cover, reduce the heat and cook for 5 mins more until the chicken is tender. Toss through 1/2 tsp tamari. Meanwhile, cook 2 nests of wholemeal noodles in a pan of boiling water for 5 mins. Drain and reserve the water. Mix 1 tbsp sugar-free peanut butter, the juice and zest of 1/2 a lime, 1 tsp cumin and 3 tbsp of the noodle cooking water, then toss with the noodles until coated. Serve and top with the chicken stir-fry

GOOD

ORDER YOUR FESTIVE FAVOURITES

Let us help you make your festive celebrations delicious and stress-free! Choose from our wide selection of hampers, cheese and charcuterie grazing boards, main centrepieces, sides and sweet treats.

SCAN THE QR CODE

Simply open your phone’s camera, scan the code, and it will take you directly to our festive order form online.

Your festive feast is on its way to your selected Spinneys store. You can pay for your festive food upon collection. For order collection dates and time slots, please refer to the online form. 1 2 3 4 5

BROWSE OUR SELECTION

Once you’ve scanned the code, you’ll be directed to a curated selection of festive food. Browse through our delicious options, including main courses, sides, desserts and more.

SELECT YOUR PRODUCTS

Choose the festive items you’d like to order. Orders must be placed by 17 December 2024.

COLLECTION DETAILS

Once you’ve made your selection, scroll down to select your nearest Spinneys store for pick-up. Finally, enter your details and choose your preferred pick-up collection date and time slot.

SIT BACK AND RELAX

10 quick wins for a

A

little time spent planning makes being sustainable easier over the holidays, plus it’s likely you’ll even save money

compiled by LULU GRIMES

Plan ahead

Retailers tell us that Christmas shopping for some products starts in September and picks up pace through October and November when customers start to spread the cost of buying seasonal Christmas food. But if you’re planning on making your own fruitcake, mincemeat or Christmas pudding, then right now is a good time to make and store it.

You can also start adding to your freezer in October or make extras like mulling syrup and flavoured alcohols for gifts. Anything like Christmas cake with a long shelf-life can also be bought early. Do remember where you’ve stored it and keep a list of what you’ve bought so you don’t buy duplicates.

Zesty mincemeat

MAKES approx 1.3kg/3lb

PREP 15 mins plus overnight soaking NO COOK EASY

500g mixed dried fruit

100g chopped candied peel

200g light muscovado sugar

1 orange, zested and juiced

1 lemon, zested and juiced

175g coarsely grated Bramley apple and 100g finely grated

3 tbsp brandy

1/2 nutmeg, freshly grated

100g beef or vegetarian suet

1 tbsp ground almonds (optional)

1 Tip all the ingredients, except the suet and ground almonds, into a large bowl and stir well. Stir in the suet last, cover with a plate and leave overnight for the fruit to plump up in the juices and brandy.

2 Next day, stir thoroughly again, and if the mixture still looks very juicy, add a sprinkling of ground almonds to absorb some of the liquid. Now it is ready to store in sterilised jars. Will keep for six months, but once opened, store in the fridge. Spoon the mincemeat into the jars and pack down well to remove any air bubbles. It’s very important that the mix is still hot when filling the jars.

3 Place a waxed disc directly over the surface to create a seal before putting the lid on. Label and add pretty fabric tops and ribbons if you’re giving as gifts.

Shop online

Christmas shopping slots for online retailers are released early and book up so it pays to think through what you might need if you want a particular turkey, for example, then check what delivery dates are still open. Ordering online saves time (and individual car journeys) when you’re busy, and you are less likely to fall for impulse purchase. But if all your deliveries are coming in separate vehicles, a large shop from one place might be better.

Shop local

Shopping locally often means less packaging is needed, especially if you’re using reusable bags. Calculate what you’ll need to carry because – as anyone who’s lugged a turkey weighing several kilos knows – it isn’t easy to carry much in one go. See if you can get heavier items like cases of wine delivered and spread shopping trips out over several days. Shopping trolleys are very much in fashion for this reason. Buy one with decent wheels that will last.

Cut back on packaging

Christmas can come with an overload of packaging; some is necessary to keep food safe, and food does last longer when it’s shrink wrapped (up to 15 days in the case of raw meat and fish), so if you intend to shop early then factor this in. (You don’t want to avoid packaging only to make food waste.) Local shops that make food on the premises or are supplied by central kitchens are also less likely to sell produce in anything other than minimal packaging. It would cost too much otherwise. A turkey or joint from a reputable supplier, like a butcher or farmers’ market, often comes in no more than a cardboard box, whether you have it delivered or pick it up yourself. Buy big pieces of cheese rather than lots of little individually wrapped ones and see if you can pick up loose fruit and veg. No-one will mind if you take your own reused bags. A bakery will likely use paper bags rather than plastic.

Enjoy leftovers

Most leftovers can be eaten as is, reheated and re-served. However, creating a new Christmas sandwich with leftovers is always popular – if you like sprouts, pickles, turkey and cheese all in one mouthful. Or reinvent what you have. Consider a cheeseboard toastie, bubble and squeak cakes or Christmas pud brownies (you’ll find lots of ideas at bbcgoodfoodme.com).

Our pie, below, makes excellent use of the classic big day leftovers.

Roast potato, turkey, sausage & stuffing pie

SERVES 6 PREP 10 mins COOK 1 hr 10 mins EASY

1 tbsp olive oil or rapeseed oil knob of butter

1 large onion, halved and sliced

6 sausages or 8 chipolatas (leftover pork in blankets are fine too)

2 tsp English mustard powder

50g plain flour

1 chicken stock cube, crumbled

150ml white wine

500ml chicken stock or leftover gravy

6 stuffing balls, left over or shop-bought

300g cooked turkey, shredded

1 tbsp wholegrain mustard

100g low-fat crème fraîche

small bunch of parsley, chopped

800g leftover roast potatoes

20g mature cheddar, grated

1 Heat the oil and butter in a large, shallow ovenproof casserole dish. Add the onion and cook for 10 mins until really soft. Push the onion to one side of the dish and add the sausages, browning them all over (skip this step if you’re using cooked leftovers).

2 Remove the sausages from the dish and set aside to cool a little. Stir the mustard powder, flour and stock cube into the oil and butter for 1-2 mins, then add the white wine. Bubble for 1 min, scraping up the bits at the bottom of the dish,

then add the stock or gravy. Stir to make a smooth sauce, season and bubble for 5 mins. Heat oven to 200C/180C fan/gas 6.

3 Cut the sausages and stuffing into bite-sized chunks, add to the sauce along with the leftover shredded turkey, wholegrain mustard, crème fraîche and parsley. When bubbling, remove from the heat. Crumble the leftover potatoes in your hands over the top of the filling, so you have some larger and some smaller chunks. Scatter with the cheese and bake for 40 mins until the potatoes are crisp and the filling is bubbling around the edges.

Prepare the fridge and freezer

Clear out your freezer by eating the contents in November before the festive season begins, so that when you have leftovers you know you won’t eat straightaway, you’ll have room to store them. Remember to label them as well.

According to WRAP (The Waste and Resources Action Programme) in the UK, the easiest thing you can do to create less food waste is to set your fridge temperature between 0-5C. On average, fridges are set at 7C, but lowering the temperature can make your food last for up to three days longer.

Don’t overspend

We still throw away 18% of the food we buy on average. This comes at a cost, not just to planetary resources but our pockets, too. Plan what you are going to eat (taking into account special dietary requirements) and only serve things you know will get eaten and drunk. If most people you’re inviting hate bread sauce, for example, don’t make it. Buying loose fruit and veg means that you buy only what you need, and you can put everything in reusable bags. Do make sure you store it correctly at home. Some fridges have drier environments so you may need to keep veg under a damp cloth. If you’re not sure what extra bits and pieces you might need, buy frozen, canned or long-life foods that will last well into the new year.

We waste lots of turkey, so why not buy a boned turkey breast or joint that will leave less waste and is easier to carve, too.

Buy reusable wrapping

We go through metres of foil, baking parchment and cling film at Christmas. If you want to cut down on both your costs and waste, invest in reusable wax wraps and tin liners. Opt for recycled aluminium foil and FSC-certified baking parchment, roasting bags and paper cases – they reuse waste from other products. You can recycle both your turkey foil and mince pie cases, give them a quick clean if they are very dirty and

Don’t discard the peel

Get your knives sharpened. Sharp knives are easier to use and create less waste as you can cut more accurately. This year we’ve also tried to give up peeling our potatoes and veg where possible. If you do peel root veg you can keep and freeze the peels for making stock. A 2022 Indian study found that waste from fruit and veg, including peels and seeds, have high amounts of phytochemicals, dietary fibre, polyphenols and “bioactive compounds”., so they’re worth eating for their health benefits, too.

scrunch the foil into a ball so it can be picked up easily when recycled. According to WRAP, if every household that cooks a turkey over Christmas puts the oil in the recycling, this would save enough energy for every household in the UK to watch over one days’ worth of Christmas TV.

You can, of course, make your own mince pies, then you won’t have any little foil cups.

Eat less meat

You don’t have to buy and cook a comedysized turkey; a smaller bird or turkey joint will cook more quickly and save power. You’ll also be less likely to waste any meat if you’re not wading though it for days until boredom sets in. You could also cook a turkey joint in an air-fryer. Adding more veg to your Christmas dinner in lieu of lots of turkey will help keep your carbon footprint down, as will making one less meaty side dish – a veg-based stuffing such as this traditional sage and onion, for example.

Your Christmas portion planner

Not sure how much to cook for Christmas Day lunch? Take a look at our infographic to give you at-a-glance quantities, providing plenty of food for your guests Turkey

2-2.5kg crown will feed six 3-4kg whole turkey feeds six to eight

Sage & onion stuffing

MAKES 12 balls PREP 10 mins COOK 45 mins plus cooling EASY

1 tbsp butter 1 tbsp oil

1 large onion, finely chopped 1 bay leaf

1 garlic clove, crushed 11/2 tbsp dried or fresh sage, finely chopped 180g fresh breadcrumbs 1 egg, lightly beaten

1 Heat the butter and oil in a frying pan. Fry the onion, bay leaf and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.

2 Heat the oven to 180C/160C fan/ gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown.

Gravy

100-150ml per person

Sprouts

4-6 whole sprouts per person

lifestyle Gourmet

JOMARA Filled Dates

This gift box is packed with mouthwatering dates stuffed with almonds, pistachios, and zesty orange peel.

Stoneware Salad Plate

Because your New Year’s salads deserve a fresh start too.

TWG’s Twelfth Night Advent Calendar

A countdown to Christmas, one tea at a time.

AED415. twgtea.com

Available at Waitrose, Spinneys, Choithrams, Carrefour, and leading delivery apps.

AED50. crateandbarrel.me.

Merry Must-Haves

We’ve rounded up everything from luxe gifts to stocking fillers, supermarket treats, and beverages to tick every box on your festive wishlist!

Sparkling Apple & Pomegranate Juice

The perfect bubbly for anyone who wants all the fizz, none of the booze.

AED100. bateel.com.com.

Panettone Chocolate with Dolce & Gabbana Tin

A perfect gift for the chocolate lover—crafted with single-origin cocoa and presented in a stylish Dolce & Gabbana tin.

AED379. casinetto.com.

Christmas morning candle

Ready-at-home Camembert Kit

The ultimate cosy treat: bake it, dip it, love it!

AED119. jonesthegrocer.com.

Set the mood for holiday magic with orange, cinnamon, and clove—just like waking up to presents under the tree.

AED99. wicksandpages.com.

Hot Chocolate Trio Set

Three festive flavours for warming up on chilly Christmas evenings.

AED80. harrods.com.

Christmas macarons

L’eto Advent calendar

A festive mix of chocolate, tea, coffee, granola, and gingerbread, plus a dining voucher for a perfect holiday gift!

AED599. ae.leto.delivery.

Smeg Stand Mixer

For the friend who’s always stirring things up—now in style.

AED2,199. betterlife.com

Cheese Board Le Signature

A festive showstopper for any Christmas gathering, this luxurious cheese board brings a curated selection of five exceptional cheeses alongside savoury cured meats, fresh fruits, olives, and crisp crackers.

AED450. maisonmorandparis.com.

Seville orange marmalade thick-cut

Perfect for Christmas mornings, it’s a tangy companion for festive breakfasts, from buttery croissants to freshly baked scones.

AED14.25.

Deli Jars

A tasty little gift that says, “I know how to spice up your toast game.”

From AED20. Available for purchase at Sfumato. Deliveroo.

Gelato-filled macarons: if regular macarons aren’t extra enough.

AED 108. Purchased in-store at Amorino Dubai in Souk Madinat Jumeirah or via delivery with Deliveroo.

Bacha Coffee Samba Nights Coffee

This coffee lover’s hamper, packed with everything from Samba Nights Coffee to gold coffee cups.

AED1,869. bachacoffee.com

Taste of Persia

ZIBA Restaurant takes diners on an epicurean voyage with a modern Persian twist

Tradition harmoniously blends with innovation at ZIBA Restaurant, creating a culinary experience that celebrates the rich heritage of Persian cuisine. Located in Al Khobar, Saudi Arabia, this refined eatery showcases the artistry of modern Persian cooking, where the aromas of fresh, seasonal ingredients come alive through advanced culinary techniques. Each dish is thoughtfully crafted to provide a sensory journey, from the comforting warmth of Kashk-O-Badamjan (Persian eggplant dip) to the bright, tangy notes of the signature Rice with Zereshk (Barberry).

ZIBA, which opened its doors in 2023, caters to a diverse array of palates, offering a menu that explores various culinary themes while remaining true to its Persian roots. Diners can feast on mixed grills and flavoursome rice dishes, amongst other tempting creations, all prepared with meticulous attention to detail. Complementing the exquisite food is a curated

collection of non-alcoholic beverages, featuring refreshing juices and handcrafted mocktails made from seasonal ingredients.

The restaurant’s commitment to excellence extends beyond its kitchen. ZIBA provides an elegant and inviting ambience, ideal for special occasions and memorable evenings with family and friends. With conveniences such as valet enjoyable. For those seeking an exclusive experience, the VIP table offers an intimate setting for gatherings. The restaurant’s unwavering focus on quality and exceptional service ensures that each diner feels valued and appreciated.

ZIBA is not just a dining destination; it is a celebration of Persian flavours and hospitality, promising an unforgettable experience for all who enter its doors. ZIBA is a must-visit restaurant for lovers of Persian cuisine and those looking for a unique dining experience in Khobar.

Coastal Bliss

As the one-year anniversary of Anantara Mina Al Arab Ras Al Khaimah Resort approaches, the destination continues to prove it’s a serious contender on the world stage

With the emirate’s first overwater villas, it offers a fresh take on the luxury escape—nestled among tranquil mangroves overlooking the sparkling Arabian Gulf, the resort features private beaches and a delightful array of dining options. Everything you need is just a leisurely stroll (or a quick buggy ride) away, making it a perfect getaway.

Just an hour from Dubai, you can enjoy a refreshing retreat in the UAE’s lesser-known wetlands, where mornings are often accompanied by the graceful sight of herons—reminding you that paradise is closer than you think and without the jet lag. So, why not celebrate your next getaway here?

Accommodation

The Overwater Pool Villa is the ideal retreat for anyone looking to escape the hustle and bustle of daily life without venturing into the Maldives. Elevated on stilts above the shimmering waters, this stylish villa features a charming thatched roof that sets a tropical tone from the outset. Upon entering, you’re welcomed by an expansive open-plan layout that combines the dining area and lounge.

What truly makes this villa special is the breathtaking view from every angle. The glass-fronted design allows for stunning vistas of the mangroves and sea, so you can enjoy your morning coffee while watching the herons parade—just another day in paradise!

The villa’s décor features a soothing palette of whites and blues, complemented by thoughtful touches like a hidden outdoor shower and a delightful soap menu showcasing scents such as cedarwood and patchouli. And let’s not forget about the private plunge pool! It’s just the right size for a refreshing dip or lounging with a mocktail. With amenities like a dedicated villa host, this stay provides plenty of pampering to make you feel like royalty.

Culinary highlights

Dining at Anantara Mina Al Arab Ras Al Khaimah offers a diverse culinary experience across its six outlets. Celebrating Anantara’s Asian roots, Mekong serves a variety of Thai, Chinese, and Vietnamese dishes in a

vibrant setting with an open kitchen. During our Sunday brunch, we began with the Mekong Signature Tasting Appetiser Platter, which featured crispy Vietnamese spring rolls, chicken satay, and vegetable dumplings.

This was followed by a selection of salads, including a refreshing pomelo salad with seafood and a zesty Thai chicken salad. The meal continued with a comforting Chicken Wonton Soup and a main course served familystyle, enhancing the communal dining experience. Highlights included Kung Pao chicken, wok-fried seafood, and a delectable Massaman beef curry, complemented by baked fish infused with Vietnamese spices. The desserttasting platter provided a sweet finale with sticky rice and mango, coconut treats, and mango yuzu delight.

For dinner, we enjoyed the Roast Night buffet at Sea Breeze, where the

menu showcased a delightful array of dishes. We kicked off our meal with a rich Thai Duck Curry paired with wok-fried vegetable egg noodles, both of which offered a satisfying blend of flavours and textures. For the main course, we indulged in a succulent piece of grain-fed beef striploin, complemented by roasted vegetables and potatoes, and classic Yorkshire puddings—a comforting combination for our mains.

To round off the evening, we treated ourselves to dessert with a mixed berries panna cotta and a banana passion crème brûlée. The panna cotta was delightfully creamy and the berries added a refreshing tang, while the crème brûlée offered a luxurious finish with its smooth, rich custard and caramelised top.

The next day, we woke up and strolled around the property, making our way to Sea Breeze once again for breakfast.

We savoured a delicious chicken sausage frittata, perfectly complemented by crispy hash browns and seasoned black pepper chicken paired with egg-fried rice. To top it all off, we indulged in a delightful pain au chocolat, which provided a fittingly sweet conclusion to our hearty breakfast.

After a relaxing spa session, I headed to the Lobby Lounge for afternoon tea, enjoying both scenic views and indulgent bites. The experience opened with the First Tier, featuring a pistachio saffron éclair layered with saffron vanilla custard, pistachio praline crunch, and a silky whipped ganache. Moving to the Second Tier, the global sandwiches shone, particularly the smoked salmon and cucumber with herb cream and the richly flavoured grilled Mediterranean vegetables on sun-dried tomato bread. The saffron koki with truffled egg

cream and truffled mushroom beetroot tart were my personal favourites for their intricate presentation and rich flavours.

The Third Tier delivered sweet treats, from a decadent caramel hazelnut praline chou and double-chocolate delice to fresh tropical macarons and a classic vanilla raspberry tartlet. Rounding off the spread were freshly baked scones with clotted cream and homemade jams, plus a surprising Asian addition of duck bao and crispy coconut chicken with Thai sweet chilli and peanut sauce—a perfect savoury contrast.

For dinner, we ventured to the Beach House. We started with the seared scallops, elegantly presented with sea asparagus, saffron, romesco sauce, and gremolata, which combined for a harmonious blend of flavours.

The Grain-Fed Black Angus Tenderloin was a rich and indulgent main course, perfectly complemented by roasted bone marrow, truffle mash, heirloom carrots, and veal jus. To conclude the meal, we enjoyed a chilled berry soup, accompanied by coconut sorbet, which provided a refreshing and light finish to our final night on the property.

Facilities

As a beach resort, Anantara Mina Al Arab offers a delightful buffet of activities, catering to both the adventurous and those who prefer to lounge. For water enthusiasts, non-motorised watersports such as paddleboarding and kayaking are available (for a fee, of course). Kayaking through the mangroves is a must. Families are well catered for, with a kids’ club, dedicated children’s pools, and play areas—because keeping little ones entertained is a skill all its own.

Not to be outdone, there are two expansive swimming pools lined with loungers, perfect for soaking up the sun (sunglasses highly recommended), and a stretch of soft golden beach adorned with loungers and elegant cabanas for a

more laid-back sunbathing experience. Fitness enthusiasts will find a gym to work off those delicious meals.

When entering Anantara Spa, you’re greeted by the gentle sound of fountains, setting a serene tone that effortlessly draws you into its tranquil retreat. Opting for the 60-minute Anantara Signature Massage, I was treated to a soothing fusion of Eastern and Western techniques, enhanced by their signature oil blend.

The treatment begins with a calming

foot ritual, easing you into a state of relaxation even before the massage fully begins. Surrounded by the peaceful decor and the soft music, it’s an experience that leaves you feeling refreshed in body, mind, and spirit—an ideal escape from the everyday.

Book now

AED5,525 per night for the Over Water Pool Villa at Anantara Mina Al Arab Ras Al Khaimah Resort. Visit anantara.com/ en/mina-al-arab-ras-al-khaimah.

Fabulous prizes, from dining vouchers to gourmet goodies, up for grabs

WIN A TWO-NIGHT STAY AT ANANTARA THE PALM DUBAI RESORT, WORTH OVER AED1,500

Escape to Anantara The Palm Dubai Resort with a two-night stay in a Lagoon Access Room. Enjoy direct access to tranquil lagoon pools surrounded by tropical landscaping. Your stay includes a daily breakfast for two with a wide range of fresh options, offering the perfect combination of comfort, relaxation, and exceptional dining, all with direct water access from your room.

WIN A BRUNCH FOR FOUR AT OKKU, WORTH OVER AED1,500

Join Palm Jumeirah’s renowned Japanese venue, for its “D.I.S.C.O. Brunch” on Saturday. The weekend brunch brings a nostalgic 80s and 90s vibe with colourful sake barrels, disco balls, and an upbeat soundtrack. Relish a fusion of authentic Japanese flavours made with fresh ingredients, and enjoy an unforgettable after-party with retro tunes and R&B classics.

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Win a one-night stay at Al Habtoor Polo Resort in an Executive Suite with Polo View. The prize includes breakfast at Andalucia Restaurant and dinner at Horse & Hound. The resort’s elegant, equestrian-inspired design with Andalusian charm provides the ideal, relaxing getaway just minutes from downtown.

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Enjoy a classic Italian dinner at Trattoria by Cinque. The prize includes a starter, main course, dessert, and a bottle of house wine. The restaurant offers authentic homemade pasta, flavourful sauces made with the finest Italian tomatoes, and freshly baked focaccia, all in a stylish setting inspired by the Amalfi Coast.

WIN A DINING VOUCHER FOR TWO AT AKABEKO, WORTH AED900

Enjoy the finest A5 Wagyu at Akabeko, Dubai’s first table-top Yakiniku Japanese restaurant. The exclusive voucher includes a specially curated set menu with appetizers such as Wagyu Tartare, Wagyu Gyoza, and Rib Finger Yakiniku, along with a 4-piece sushi platter and Mushroom Dashi Sukiyaki soup. The main course offers three premium Wagyu cuts with grilled seasonal vegetables, followed by delightful desserts like Matcha Swiss Roll and Matcha Crème Brûlée.

WIN A CHEF’S TASTING EXPERIENCE FOR TWO AT BOMBAY BOROUGH, WORTH OVER AED550

Indulge in a luxurious Chef’s Tasting experience at Bombay Borough, DIFC’s all-day Indian bar and eatery. The 9-course tasting menu takes you on a culinary journey through India’s spice bazaars and markets, featuring handpicked ingredients and traditional recipes with progressive twists, offering a memorable and flavour-packed dining adventure.

WIN A DINING EXPERIENCE AT ALIZÉE RESTAURANT, WORTH AED500

Experience the sun-kissed allure of the French Riviera at Alizée. Enjoy coastalinspired cuisine paired with Southern French elegance in a chic setting. The prize includes a dining experience showcasing Mediterranean flavours, crafted from the freshest ingredients, offering a taste of the French coastline right in the heart of Dubai.

WIN A SAMBAZON ACAI BUNDLE, WORTH AED500

Discover the power of the Amazon rainforest’s most potent superfood – acai. This nutrient-packed berry is perfect for smoothies and breakfast bowls. The lucky winner will receive an AED 500 acai bundle, featuring a variety of SAMBAZON products, including frozen scoopable acai, ready-to-eat bowls, and superfruit packs. Brought to you by SAMBAZON, pioneers in organic and fair-trade acai, your entry also supports sustainability in the Amazon.

WIN A SHOPPING VOUCHER AT BETTER LIFE, WORTH AED500

Discover Better Life, the premier destination for home appliances, boasting over 70 top brands spread across eight stores in Dubai and Abu Dhabi. From essential Home & Kitchen Appliances to Cooling Appliances, Cookware, and Kitchen Essentials, find everything you need to enhance your daily living. At Better Life, renowned brands converge to offer superior appliances, ensuring each day is elevated with quality and convenience.

To be in with a chance of winning these prizes, visit our competitions page on bbcgoodfoodme.com, or simply scan this QR code with your mobile to directly to the website.

*Terms & conditions apply. Employees of CPI Media Group and entrants below 21 years old are not eligible to enter. Winners will be selected on random basis from correct entries.