Celebrate! A brand-new cookbook to make Christmas special
Featuring 150 of your favourite Triple-Tested festive recipes in a beautifully illustrated hardback book
Subject to availability. Selected stores only
GREAT GIFT IDEA
E D ITO R ’ S LE T T E R ■
It’s the most wonderful time of the year… PORTRAIT OF GABY: LIZ MCAULAY. ADDITIONAL PHOTOGRAPHY: MARK SCOTT. STAR DRESS, WILD & GORGEOUS. RED DRESS, NEXT. HAIR ACCESSORIES, JOHN LEWIS & PARTNERS. ROBIN-PRINT PYJAMAS; SPOTTED PYJAMAS, BOTH NEXT. GINGHAM PYJAMAS, THE WHITE COMPANY. DOG COLLAR, HOLLY & LIL
…and Good Housekeeping is the perfect partner to really help you get the most out of it!
Hector relaxes between shots
We know how much you love to make your home twinkly and beautiful for the season, so homes editor Carolyn and interior stylist James worked for weeks this autumn to bring you new ideas for decorations, flowers, place settings, lighting and trees in Welcome To Your Christmas Home (p123). I’m aiming to emulate the look with garlands and stockings tied to my banisters, as I think they look so fabulous! Of course, food is central to the celebrations and cookery director Meike and her team have come up with brilliant ideas to ensure your nearest and dearest won’t be disappointed. In The Main Event (p158), the team’s ‘showstopper’ and ‘simple made special’ options mean you can really go for it in the kitchen or take an easier (but still utterly delicious) path! I also love their scrumptious ideas for breakfasts and brunches; we’ve noticed festive brunches have become a trend of late, so find out how to start your celebrations in style in Merry Mornings (p184). Meanwhile, the team at the Good Housekeeping Institute have organised more Taste Test panels than ever before, so you absolutely must not begin your festive food shop until you’ve read the results of The Big Christmas Taste Test (p203) – some of which you may find surprising. With our guide, you can be confident you’re buying the best. Gift ideas are here aplenty, too, but it’s also important not to forget about you! We want you to look and feel gorgeous this December, so fashion director Amanda has chosen the dresses, jumpsuits, cover-ups and jewellery she thinks you’ll love, while group beauty director Eve and her team have come up with clever tips to achieve top-to-toe glamour. Clearly, the most vital part of the season is to spend time with and remember the people we love, and that is very much at the heart of this issue. I think the readers we interviewed for The Greatest Gifts Of All (p50) serve as a reminder to us all to treasure special moments and people. Wishing you a merry, very special Christmas from all of us at Good Housekeeping!
What a magical day we had with the stars of our Christmas photoshoot
From Christmas tree angels…
Gaby Hu dda r t EDITOR-I N - C HI EF gaby.huddart@hearst.co.uk The children couldn’t resist the gifts piled under the tree!
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PS Don’t forget to check out our fantastic new−look website at goodhousekeeping.com/uk
…to (almost) sleeping beauties, everyone had a great time on the set!
DECEMBER 2018 GOOD HOUSEKEEPING
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DECEMBER 2018 GOOD STYLE 26
COVER
RAZZLE DAZZLE ’EM
It’s all about glamour 38
COVER
HOW TO WEAR‥.
The cocktail cover−up 41
COVER
GEM FATALE
Sprinkle some sparkle 42
COVER
THE NEW RULES
OF PARTY DRESSING Ditch
the LBD and have some fun
GOOD READS 14
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COMFORT, JOY‥. &
LOTS OF FUN Our favourite
stars reveal what they love about this time of year 49 SUSAN CALMAN A fishy tale from our columnist 50 THE GREATEST GIFTS OF ALL Not all the best
presents come wrapped
GIFT GUIDE
57 OWN THE PARTY ROOM
Viv Groskop on how to be the life and soul
77
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SPECIAL PRESENTS
FOR SPECIAL PEOPLE
60 SEASON’S HIGHLIGHTS
GH INSTITUTE
Three writers reveal the little traditions that make Christmas special
146 O, CHRISTMAS TREE Pining
64 POIGNANT MEMORIES
Journalist Lindsey Hilsum remembers her brave friend, Marie Colvin
for a new tree? Here’s the GHI’s pick of the best 150 ALL IS CALM Soothing advice to ease your angst
203
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Brought to you by Pointless host, Alexander Armstrong 219 GOOD LIFE Best entertainment 223 BOOKSHELF Books to give 227 AUTHOR EXCLUSIVE Cecelia Ahern on what inspires her
206
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TURKEYS &
CROWNS 207 C O V E R BEEF JOINTS, SAUSAGEMEAT STUFFING 209 C O V E R MEAT-FREE MAINS
212
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CRANBERRY SAUCE,
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PUDDING, BRANDY BUTTER 213 C O V E R STILTON/ MULLED WINE 214 C O V E R MINCE PIES,
THE BIG CHRISTMAS
TASTE TEST Your guide to
72 THE GH CHRISTMAS QUIZ
SMOKED SALMON
PIGS IN BLANKETS
Sound advice on paying with plastic
who shape the season
COVER
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155 PLAY YOUR CARDS RIGHT!
68 WE MAKE CHRISTMAS HAPPEN Meet the women
205
GLUTEN-FREE MINCE PIES 215
the finest food
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101 FACE MASKS 204 C O V E R CHAMPAGNE, SPARKLING WINES
110 REVIVE YOUR FESTIVE SPIRIT Wellbeing moves
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PARTY READY Glamorous beauty guide page 96
FESTIVE SPIRIT Home comforts page 141 WRAPPED UP Gorgeous gifts page 77 DECEMBER 2018 GOOD HOUSEKEEPING
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176
leave home without it
96
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STARS OF WONDER
Celebrity chefs and their favourite Christmas recipes
SURVIVAL GUIDE Don’t
GOOD LOOKS
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GLITTER, GLOSS &
make−up for party season 104 LET IT GLOW Set the scene with scented candles
190
GOOD HOMES
GOOD TO GO
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230 HAVE YOURSELF A MERRY LITTLE SHORT BREAK A round−up of
WELCOME TO YOUR
CHRISTMAS HOME Ideas
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138
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A TOUCH OF
JUST FOR YOU 107
gold baubles COVER
BEAUTIFUL WREATHS
Create a warm welcome 142
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DECADENT DINING
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Every product test bearing the GHI logo is carried out to the strict standards laid down by the Good Housekeeping Institute, our leading research centre. Recommendations on our editorial pages are based on the impartial advice of our editors and expert contributors. All health articles are checked for accuracy by the Good Housekeeping Health Watch team of health professionals. All prices are correct at time of going to press. GET IN TOUCH WITH US! We aim to correct significant inaccuracies in the next available issue. Email us at goodh.mail@hearst.co.uk
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IN EVERY ISSUE
Brick House Armchair
Tree Balsam Hill Baubles Gisela
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Graham On mantelpiece Gisela
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ME‥. AND MY HOUSEKEEPING
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158
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A festive feast like no other!
FABULOUS FOOD Time to indulge page 158
Tartan pyjamas PJ Pan Soldier pyjamas John Lewis & Partners
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FABULOUS FEASTING THE MAIN EVENT
ON THE COVER
the best seasonal sojourns
SPARKLE Green and 141
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Every recipe is tested three times in the GHI kitchens.
Showstopping cakes and other sweet creations
CREATE A SHELFIE
Build a photo−worthy festive display
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HAPPY HOLIDAYS Seasonal breaks page 230
STYLE COUNSEL Cocktail wear page 38
TIME TO DAZZLE Stunning jewellery page 41
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GOOD HOUSEKEEPING DECEMBER 2018
STAR QUALITY Our favourite celebrities page 14
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WORTH SHARING write, email, Facebook or tweet THIS MONTH, WE WANTED TO HEAR ABOUT YOUR CHRISTMAS DISASTERS
Q.
Oops! What are your Christmas cat-astrophes?
What’s your most memorable festive mishap?
A.
Our kitten once scrambled up to the top of the tree, bringing the whole thing down over my brother’s head in the middle of lunch. MARIE WEEKES
LAVINIA SINCLAIR
After planning the Christmas meal at our house and shopping like crazy in the few days before, my parents ended up having jam on toast in hospital for their Christmas dinner, while
I gave birth to my son six weeks early. Best Christmas mishap/ present ever! DAWN BENNETT
Hosting friends for a festive meal, I reached up to the top shelf of our fridge for a carton of yogurt, only to have it topple on to my chest, burst open and cover me in yogurt. I had to walk through the dining room in my previously lovely dress, looking like the snow queen. BARBARA BOLTON
I dropped the turkey on my foot and ended up breaking my big toe! On the positive side, I did have a reason to relax with my foot up as the family cleaned the table and washed all the dishes. Let’s say it was worth the pain! DAPHNE POTTER
Want to win a Good Housekeeping goodie bag and have your views published in GH? Check out next month’s questions at goodhousekeeping.co.uk/news/worth-sharing
✶ STAR LETTER ✶ How eloquently Amanda Brookfield wrote in the article ‘For The Love Of A Dog’ (November issue). I felt she expressed the void of loss, and the collapse of normal life so vividly. Articles are regularly published about dealing with loss, the accompanying mental distress, and the slow road to recovery, but Amanda’s touching account, in particular, of that period in her life, was so personal, powerful and inspiring that those of us who have endured the wretchedness and unravelling that she experienced will identify closely with her story. But also, her account of that painful period will serve as the perfect encouragement and inspiration for others who may suffer such pain in the future. LESLEY GREENHORNE
THE GH ONLINE POLL
What’s your favourite thing about Christmas?
60% 30%
Being with the family
10% Festive films and Christmas specials
The food
EMAIL worthsharing@goodhousekeeping.co.uk facebook.com/goodhousekeepinguk @GHmagazine @goodhousekeepinguk POST Worth Sharing, Good Housekeeping, Unit 9, Apollo Business Centre, Trundleys Road, London SE8 5JE
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GOOD HOUSEKEEPING DECEMBER 2018
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COMPILED BY: ANNA BONET. PHOTOGRAPHY: GETTY. ILLUSTRATION: RACHEL SNEDDON
We had family coming for Christmas lunch, so I put the turkey on nice and early. I went to check on it and wondered why it wasn’t very brown – my husband had cooked breakfast and turned the oven off instead of the grill! An extra glass of Prosecco kept me going…
✶ C E LE B RITY EXCLUSIV E
JOE SUGG
KATIE PIPER
Our favourite stars reveal what makes Christmas so special WORDS JEN CROTHERS, ELLA DOVE & JESSICA CALLAN
14
GOOD HOUSEKEEPING DECEMBER 2018
CHARLES VENN
COMFORT, JOY... & lots of fun!
KATE SILVERTON
Charity campaigner and Strictly star KATIE PIPER loves going all-out at Christmas
T
he best Christmas present I’ve ever received is my daughter, Pea [Penelope], who was born on 13 December last year. My husband, Richard, and I were trying for over a year and a half, and I was grateful to have a straightforward birth with no complications and a healthy baby. I feel completely fulfilled having our two girls. My older daughter, Belle, is nearly five and has already made her Christmas list – she wants Sylvanian Families and slime! Our household is quite traditional. A few weeks before Christmas, Richard and I will put the kids to bed, put on the Christmas music and spend the night decorating every room in the house. I don’t understand people who aren’t bothered by it – it’s only once a year, so you may as well go for it! On the day, we do a sit-down lunch for up to 23 people, which we cook from scratch. Richard’s in charge and I’m like the skivvy, peeling veg, wiping the surfaces and laying the table. We both love the prep. We get so into it that a couple of years ago we even had a chef come to our house and give us a lesson on how to cater for big numbers! On Christmas morning, my dad knocks on the door dressed as Father Christmas. Belle gets so excited. I’m not really a materialistic person, so there’s no specific gift I want this year. What will make me happier than anything is being surrounded by my loved ones – that, or the Strictly glitterball trophy!
‘I ALWAYS REMEMBER TO BE GRATEFUL’ YouTube star and Strictly dancer JOE SUGG loves Christmas dinner – and a festive jumper
E
very Christmas, my sister, Zoe, and I would go through the Radio Times and we’d highlight what we wanted to watch. If any clashed, we’d have a fight over who’d get to watch what, but my sister always won. My Christmas used to begin in September when my sister and I would start to rehearse Christmas morning. We’d pretend it was 25 December and we’d plot to go into each other’s rooms at 5am, open one gift from our stockings, and then we’d go into our parents’ room at 5:30am. Christmas for our family is a big deal. I was always taught as a young kid that no matter what gift you open, always be grateful for it. Even if it’s not something you wanted, or it’s something you’ve already got, always act like it’s the best thing you’ve ever been given. I really took that to heart. One year my nan, she’s 96 now, knitted me a coat hanger with a little bear on the top, and I remember opening it and shouting, ‘A COAT HANGER!’ and holding it up in the air, really excited. Nowadays, all my grandparents want for Christmas is signed pictures to give to their friends for their kids. So that’s an easy present. After Strictly ends, I’m going to rent myself out to people that need a plus one for weddings – I can dance! I can jive! I honestly think I spend most of my time in December at Winter Wonderland in Hyde Park. I’ll be in there in my Christmas jumper, every day of the week.
‘STRICTLY HAS GIVEN ME EXTRA SPARKLE THIS CHRISTMAS’
BBC presenter KATE SILVERTON can’t wait to enjoy roast potatoes in goose fat – and special moments with her family
I
love everything about Christmas. The festive cheer starts gently and then the reindeer comes out in the garden with its lights on. My children, Clemency, seven, and Wilbur, four, are at an age when they still enjoy Christmas so much. I make reindeer food and we put it over the garden, it’s like magic dust. It’s always a lovely time of year, and being on Strictly adds that extra level of sparkle. I’ve had such a joyful time of it. I’ve been avoiding carbs, so on Christmas Day I’ll enjoy a fair few roast potatoes in goose fat. I’m very organised. Years ago, when I lived in a small flat and was cooking for my large family, I read a tip saying if you want to keep things warm, wrap the saucepans in towels and put them under your duvet. It works! Now I have an Aga, but when it’s a big gathering, I can still be found running upstairs with a saucepan of spuds to stick them under my duvet! Having two children in our 40s was so amazing for my husband and I. We didn’t think we could, and I give thanks for them every day. So at Christmas, sometimes the pair of us just sit there and say to each other happily, ‘How did this happen?’ I’m looking forward to being with my little people and my husband, snuggling up in front of the fire and watching films. We always watch It’s A Wonderful Life and The Snowman, which the kids really enjoy.
‘NOT WORRYING ABOUT MY CHOCOLATE COUNT IS LIBERATING’
C
The festive season is all about indulgence for Casualty star CHARLES VENN
hristmas means having all your loved ones around you and reflecting on what has taken place throughout the year. It is also about release. I’m usually very strict with my diet during the year, but I let it all go at Christmas. My favourite food is salty, smoked ham. I also have a penchant for chocolate. I used to
16
smoke 15 years ago and I had to replace that craving, so I turned to chocolate. I will decimate Ferrero Rocher. It’s so liberating to indulge and not worry about my chocolate count for the day! Christmas Day starts when we watch our little man open his presents. He is seven, and on weekends and at Christmas, he gets up at 6.30am, no matter how late he goes to bed. But on school days, you can’t get him
GOOD HOUSEKEEPING DECEMBER 2018
up! It’s traditional for my wife and I to have a Champagne breakfast and ham and scrambled eggs. We open our gifts and then listen to Nat King Cole and festive tunes. We then go to my mum’s house and congregate with the family. She is passionate about Christmas and does all the cooking on the day. We have traditional dishes like turkey but also Nigerian food such as pepper stew,
pounded yam and jollof rice. We always watch the Queen’s speech as it helps to reflect on the year. Afterwards, it’s time for a film like Chitty Chitty Bang Bang or Mary Poppins. For the first time, we will have our first Christmas holiday abroad! After Strictly is over, we are going to Tobago. I can’t wait to go for a stroll on the beach with my son and hear the chorus of the sea.
PHOTOGRAPHY PREVIOUS PAGE: DAVID VENNI. PREVIOUS PAGE: KATIE WEARS: JUMPSUIT, NADINE MERABI. HEELS, FAITH AT DEBENHAMS. MAKE-UP: TOBY SALVIETTO. JOE WEARS: SUIT, TOPMAN. SHIRT AND BOW TIE, HAWES & CURTIS. HIGH TOPS, RUSSELL & BROMLEY. GROOMING: ALANA PHILLIPS ASSISTED BY ROWHAN GUEST. KATE WEARS: GOWN, ISABELL KRISTENSEN. NECKLACE AND RING, MEROLA LONDON. EARRINGS, CARAT LONDON. MAKE-UP: ALANA PHILLIPS ASSISTED BY ROWHAN GUEST. CHARLIE WEARS: TUXEDO, SHIRT, BOW TIE AND SHOES, ALL HAWES & CURTIS. GROOMING: THEMBI MKANDLA AT CREATIVES AGENCY. HAIR FOR ALL: PETROS MAIROUDHIOU AT LUIS & COS
‘IT’S ONLY ONCE A YEAR, SO YOU MAY AS WELL GO FOR IT!’
C E LE BR ITY E XC LU S I V E
‘ONE YEAR, WE DID THE LUNCH IN THE MICROWAVE’
Singer FAYE TOZER may not be the best cook, but she’ll be on hand to crack open the bubbly
PORTRAIT OF FAYE: DAVID VENNI. FAYE WEARS: DRESS, FOREVER UNIQUE. HEELS, KURT GEIGER. EARRINGS, CARAT LONDON. HAIR: PETROS MAIROUDHIOU AT LUIS & COS. MAKE-UP: ALANA PHILLIPS ASSISTED BY ROWHAN GUEST
A
t Christmas, I have a diferent decorating theme every year. I love to go around Harrods and Selfridge’s to get inspiration, and I spend hours on Pinterest looking for ideas. Last year, my Christmas trees were candy-cane themed. My friend Claire Richards [from Steps] had a discoball theme, which could be an appropriate idea for me after Strictly! My son, Benjamin, is nine, and I love making decorations with him. He’s quite arty and last year we made a selection of little peg dolls – Mary and Joseph, a sheep, donkey and baby – which he was proud to display. My mum also
‘This Christmas, a disco ball decorating theme could be an appropriate idea for me after Strictly’ buys me a tree decoration each year. When I get them out, they bring back lovely memories. Growing up, I had quite a small family, so it was usually just my parents, my sister and me. As we got older, we started going to the pub on Christmas Eve, followed by Midnight Mass. It was a real bonding experience – something we still reminisce about now. I usually work in and around the festive season, but Christmas itself is a relaxing and buzzing day. We spend the morning opening presents in our new pyjamas, followed by eggs Benedict and Buck’s fizz. Christmas is a great excuse for a glass of bubbly at 11am! After that, we’ll get dressed up and we usually go to my mother-in-law’s house for a big family lunch. I’m an appalling cook. The year I was pregnant with Benjamin and doing panto in Peterborough, Michael came to see me for Christmas Day. We had a bought-in M&S Christmas lunch – to the point where we had a list of timings of when everything should go in the microwave. That’s about my limit with cooking, but I’m good at pouring drinks! ◆ Strictly Come Dancing is on BBC One on Saturday and Sunday evenings
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‘ANY EXCUSE FOR A PARTY!’ Actress MEERA SYAL, who stars in the new festive film Nativity Rocks!, reflects on panto, presents and singing everything from Punjabi to pop music
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MEERA SYAL
t was a Christmas panto that made me want to go into acting. I was about five and we went on a Sunday school trip to see Dick Whittington in Stoke when they asked for a volunteer from the audience to come on stage. I remember standing there beneath the spotlight and thinking it was magical – somehow, it felt like home. I know it was that moment that set me on course to where I am now. Growing up in an Indian family, we never did Christmas in the fully traditional way. There was turkey on the table, but there was also curry and Indian dishes. We didn’t have much money so it was simple, one main gift and a few stocking fillers. Generally, it would be just my immediate family – my parents, brother, my uncle and his children. However, in immigrant families, your friends often become surrogate relatives, so there was always a lot of visiting going on. My upbringing was a healthy cultural mix. I grew up in a little mining village where the church was the centre of social activities, which is why I went to Sunday school. My parents said that every religion leads to the same God, so they never had an issue with celebrating diferent festivals. I loved that about them. At Christmas, we sang Punjabi songs, Bollywood hits and pop classics. India is a multi-religious place where everyone celebrates everything – any excuse for a party! These days, our main family gathering is on Christmas Eve. The adults stopped giving presents because it just got ridiculous. As I get older, I don’t think about material things as gifts. I prefer experiences. Fly me to Mexico City to see Frida Kahlo’s house and I’ll be over the moon! Creating good memories with people I love is what Christmas is all about. ◆ Nativity Rocks! will be released nationwide on 23 November
‘I’M SENDING MEGHAN AND HARRY A CARD – AND OUR ALBUM!’
THE KINGDOM CHOIR wowed billions of TV viewers around the world when they sang Stand By Me at the royal wedding in May. Conductor KAREN GIBSON looks back on their whirlwind year
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he choir are such a happy lot. We love what we’re doing, we love each other and we love what’s happening now. The love we have for each other is so important because life works by connection. There’s a song on our album called Living My Life Like It’s Golden and that’s how I feel at the moment, with the record deal, UK tour and everything else that’s happened since we performed at the wedding.
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Normally I spend Christmas with my family, but this year I’ve been warned to take a holiday on 2 January because it’s going to be full-on! Life’s completely changed since last Christmas. It’s a blessing, but it can be overwhelming. My favourite thing about Christmas is family, and knowing you’re loved. And being able to love. It’s being able to spend quality time with them. I don’t have anything on my Christmas list. Not a thing! I never think like that. I think more about
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where I’m going to be, and who I’m going to be with. I like gifts, I love chocolates and flowers, and I like to be able to open things at Christmas, but I don’t mind if I get a gift, as long as I’m with family and loved ones – that’s what important. I know that sounds clichéd but it’s true. We’ll be sending Prince Harry and Meghan a Christmas card this year and a copy of the album! A favourite Christmas song for me is Hark The Herald Angels Sing. The words of the third verse, ‘Born to raise the
sons of earth, born to give them second birth’, which is the reason why Jesus came. It’s so powerful to me and brings a tear to my eye every single year. I love it. My hopes for the year ahead are that the album sells well and that the songs on the album touch people in the way Stand By Me touched people. I want the choir to have a positive impact on the world through music. ◆ The Kingdom Choir’s album Stand By Me is out now. The choir is touring the UK in May 2019 goodhousekeeping.co.uk
PHOTOGRAPHY RIGHT: DAVID VENNI. FRONT ROW: SHARLENE WEARS: STAR SUIT, LUISA CERANO. TOP, EVANS. BOOTS, FAITH AT DEBENHAMS. EARRINGS, BUTLER & WILSON. KAREN WEARS: GOWN, SIMPLY BE. NECKLACE AND BRACELET, BUTLER & WILSON. RING, GIOVANNI RASPINI. AYANNA WEARS: JUMPSUIT, WALLIS. HEELS, JENNY PACKHAM AT L.K.BENNETT. JEWELLERY, BUTLER & WILSON. MIDDLE ROW: CLINTON WEARS, TUXEDO AND CLOTHING, HAWES & CURTIS. SHOES, RUSSELL & BROMLEY. ELAINE WEARS: RED DRESS, JOSEPH RIBKOFF. EARRINGS, BUTLER & WILSON. NICOLE WEARS: LEOPARD TOP, WALLIS. EARRINGS, BUTLER & WILSON. CHEKIRAH WEARS: JUMPSUIT, CLOSET LONDON. HEELS, FAITH AT DEBENHAMS. NECKLACE AND BRACELET, BUTLER & WILSON. EARRINGS, MEME. BACK ROW: JAMES WEARS: TUXEDO AND ACCESSORIES, RACING GREEN AT DEBENHAMS. KELLY WEARS: TROUSER SUIT, CLOSET LONDON. JEWELLERY, BUTLER & WILSON. WAYNE WEARS: TUXEDO, RACING GREEN AT DEBENHAMS. SHIRT AND TIE, HAWES & CURTIS. HAIR: PETROS MAIROUDHIOU AT LUIS & COS. MAKE-UP: THEMBI MKANDLA AT CREATIVES AGENCY. PORTRAIT OF MEERA: MATT HOLYOAK/CAMERA PRESS
✶ C E LE B RITY EXCLUS IV E
THE KINGDOM CHOIR
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‘I CELEBRATE THE SWEDISH WAY WITH LOTS OF SCHNAPPS AND SINGING’ Call The Midwife’s JENNY AGUTTER has a double reason for celebrating at Christmas – it’s her son’s birthday
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PORTRAIT OF JENNY: DAVID VENNI. JENNY WEARS: JACKET, PINKY LAING. DRESS, SASSI HOLFORD. HEELS, FAITH AT DEBENHAMS. CUFF, MEROLA LONDON. HAIR: PETROS MAIROUDHIOU AT LUIS & COS. MAKE-UP: ALANA PHILLIPS ASSISTED BY ROWHAN GUEST. ALL FASHION STYLING: ARABELLA BOYCE AT RED REPRESENTS. GIANT BALLOONS, BUBBLEGUMBALLOONS.CO.UK. GLITTERATI CONFETTI CANNON, TALKING TABLES
y son, Jonathan, was born on 25 December, so that has dictated our Christmas over the years. I woke up on Christmas morning and he was on his way! My husband is Swedish so we celebrate Christmas on the 24th, and have a smorgasbord of gravadlax, herrings, meatballs, fish dishes – it’s all quite rich. It ends up becoming a long meal with a lot of schnapps drunk and a lot of singing. For the Swedish Christmas, there’s specific ways of laying the table, with cloth, ribbons and straw figures. Our tree is mainly straw decorations, not baubles and glitter, and the angel on top belonged to my parents. This year, we’ll celebrate my son’s 28th birthday and Christmas slightly earlier in London, as he’s a junior doctor and rostered in, working the night shift before Christmas Day. It’s lovely being a Christmas tradition with Call The Midwife. We’ll watch that on Christmas Day. Our first episode is very much a Christmas piece for the beginning of the series, which in this case is 1964, so it has the birth of Prince Andrew. This Christmas will be quite reflective as my father died at the beginning of this year. So I’ll just be enjoying the family. At Christmas, it’s nice to look at what’s happened during the year and decide that you do have to take everything moment by moment. ◆ Call The Midwife Christmas Special airs Christmas Day, BBC One. Series 8 will follow in January 2019
JENNY AGUTTER
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‘I LOVE THAT EVERYONE’S SMILING’
Sprinter DINA ASHER-SMITH became the fastest woman in British history this year – does she slow down at Christmas?
DINA ASHERSMITH
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hen I was little, I couldn’t wait to get out the decorations so that I could play with my musical Santa. He held a guitar and would dance to Jingle Bells whenever someone touched him. I used to walk past and bump into him on purpose all the time – my parents definitely came close to throwing it out of the window! I still love Christmas songs now. My favourite is Walking In A Winter Wonderland. My dad is in charge of the music on Christmas Day, while my mum takes on the role of head chef. I’m an only child, so my jobs have developed over the years. When I was younger, I’d pour out orange juice for breakfast and set the table, but now I do a bit of everything, from food preparation to popping out to get anything she’s forgotten. It’s very much a team efort. One thing that doesn’t stop at Christmas is training. Logistically, it’s not easy to do anything on the day itself due to track closures and
people being of, but I have to keep up my fitness levels throughout the festive period. As a professional athlete, I’m competing against people from all over the world. Diferent countries have diferent cultures and traditions, and not all of them celebrate Christmas. Those athletes wouldn’t take a week of in December, so I can’t either. For the same reason, I’m careful with what I eat. I enjoy Christmas food, but I don’t go overboard. I’m not a sweet-toothed person, so I don’t sit indoors stuing my face with Christmas cake. While I am self-disciplined, I do let myself have treats from time to time. Mentally, it would be awful otherwise! The thing I love most about this time of year is that everyone’s in a good mood. It’s the same when the sun comes out – people smile at each other more. This Christmas, as I sit down with my family to enjoy our traditional home-cooked lunch, you can guarantee I’ll be smiling. ◆ Follow Dina at dinaashersmith.com or on Instagram @dinaashersmith
PORTRAIT OF SHEKU: LARS BORGES/DECCA. ADDITIONAL PHOTOGRAPHY: GETTY
‘CHRISTMAS IS THE ONLY DAY I DON’T PLAY MY CELLO’
After a busy year and a dazzling performance at the royal wedding, cellist SHEKU KANNEH-MASON is looking forward to a well-earned break
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hristmas in my family is big and bustling. I’m 19 and third in a line of seven children – my oldest brother is 22 and my youngest sister just nine. Grandparents, aunties, uncles and cousins all come to our house, so it’s a massive celebration. We spend the morning opening gifts together, then sit around a large table for Christmas lunch. The food is my favourite part of the day! We always play Monopoly and we usually watch a film. The atmosphere is happy and we all get into the spirit. With a large family like mine, Christmas is a really exciting thing. My family is very musical, and all my siblings play instruments – a mixture of violin, piano and cello. Four of us are currently studying at the Royal Academy of Music in London. I love traditional carols; my favourite is In The Bleak Midwinter. However, Christmas is the one day of the year I don’t play my cello. We all like to take that day of – it’s our time to relax. ◆ Sheku’s debut album Inspiration is out now
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SHEKU KANNEH-MASON
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‘WE HAD QUITE A FEW CHRISTMASES AWAY IN HOTELS’ Olympic gold medallists JAYNE TORVILL and CHRISTOPHER DEAN on celebrating together before they had families. Jayne now spends it with husband Phil and children, Kieran, 16, and Jessica, 12
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efore I married, I’d usually be touring with Chris. We had quite a few Christmases away in hotels, which is fun when you are young. Now I always try to spend Christmas at home. On Christmas Day, I start the cooking while my children, Kieran and Jessica, are opening their presents – I’m not organised enough to do anything the day before! My mum, who’s in her 90s, will help me peel the potatoes. We’ll have lunch around 2pm, then just flop after that and watch something on TV. A few years ago, Chris and I did three months of panto and only had the 25th of. I was driven home on Christmas Eve, had most of Christmas Day with the family, and had to leave that evening. It was extremely full-on. Even though we’re back with Dancing On Ice in the New Year, it’s nice to be able to have lots of time of to get organised. I even bought two boxes of Christmas cards back in September – I couldn’t believe it!
TORVILL & DEAN
‘WRAPPING WENT ON LATE INTO THE NIGHT WITH A LITTLE EGGNOG’
PORTRAIT OF TORVILL & DEAN: TREVOR LEIGHTON
This year, Chris will be spending Christmas with partner Karen, and his teenage sons, Jack, 19, and Sam, 18
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like the full works of Christmas, getting up, putting the tree lights on, starting a fire, gifts under the tree and, of course, the Christmas music. My sons used to rip their presents open, look inside, and if it needed assembling, they were on to the next thing and Dad would then try to assemble and play catch-up. Eventually, I cottoned on goodhousekeeping.co.uk
to assembling the night before, and then wrapping. Needless to say, the assembling and wrapping went on late into the night with a little eggnog! Nowadays, I’m head chef for cooking the meal on Christmas Day. I’m very traditional, so it’s either a turkey with all the trimmings or chicken, but an
absolute must is the stuing. For a dessert, I love tofee sticky pudding. I like to dress up at Christmas, and if I have a Christmas jumper, I will put it on. I like twinkly lights all around so there is a sense of Santa’s Grotto. ◆ Dancing On Ice returns to ITV in the New Year DECEMBER 2018 GOOD HOUSEKEEPING
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’Tis the season to
RAZZLE DAZZLE This festive period sees the return of opulence and elegance with luxurious velvet, satin, sequins and frills. Get ready for the most glamorous party season ever... PHOTOGRAPHY MONA MAYER STYLING AMANDA MARCANTONIO
SKIRT THE ISSUE Bring ladylike elegance to the party with a simple yet fabulous full skirt in satin. Just let the drama of the silhouette and classic block colour take centre stage. The best way to handle volume in roomy skirts? Reclaim the waist by tucking in your top. Blouse, £430, 8-12, Varana. Skirt, £89, 6-18, Coast. Earrings, £65, J.Crew [CONTINUED OVER PAGE]
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G OO D STY LE â–
BLACK MAGIC With its fairy-tale rules and dramatic floor-skimming length, this is the cocktail dress of dreams! Don’t be put of by strappy dresses, just slip a tuxedo-style blazer on top (push back the sleeves for added oomph) and make it part of your outfit. Want black to stand out? Add wow-factor heels. Jacket, £99, 6-18, Warehouse. Dress, £495, 6-14, Aidan Mattox at Harvey Nichols. Shoes, £149, 2-9, Carvela. Earrings, £75, J.Crew
G OO D STY LE ■
GOLDEN GIRL Christmas without sparkle is like the night sky without stars. So bling it on: sequins, glitter, supersized gems – anything goes as long as it gleams. This ankle-grazing, high-shine skirt is the conversationstarting piece your wardrobe needs this Christmas. With such a showstopper, keep your top half minimal and simple. Blouse, £320, 8-16, Goat. Skirt, £95, xs-l, French Connection [CONTINUED OVER PAGE]
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FROCK STAR The slinky, chic shape of this luscious golden velvet dress will make you feel sensational. We particularly love the flattering side-ruching around the tummy area. Contrast the velvet with striking bejewelled earrings (tinsel boa optional!). Dress, £180, 6-16, Jigsaw. Shoes, £90, 3-8, Dune. Earrings, £75, J.Crew
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JUST THE JACKET Last-minute invite and not sure what to wear? A sequin jacket is your Christmas party saviour. Slip this decadent cover-up over a silky work blouse and smart trousers, and you’ll be deskto-dinner-ready in seconds. Seek out rich jewel tones or failsafe black and it will master any dress code. Jacket, £129, 6-18, Mint Velvet. Blouse, £295, 8-20, Luisa Cerano. Trousers, £39.99, xs-l, Zara. Earrings, £38, Anthropologie [CONTINUED OVER PAGE]
IT TAKES TWO After something diferent? Party in sumptuous, silky co-ords. A matching printed two-piece is the ultimate in modern party dressing. On their own, these pieces are great – together, they’re stunning! When the party’s over, style separately and get more fashion mileage. Jacket, £99, 6-18, Coast. Shirt, £150; trousers, £150, both 6-20, Jaeger. Shoes, £120, 3-9, Boden. Earrings, £42, Anthropologie
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JUMP TO IT If you’re more of a trousers girl, stride out in a sleek jumpsuit. The all-in-one is the easiest outfit ever – all the work is done for you, you just need accessories. Style it with the highest heels you can comfortably walk in. Jumpsuits need a flash of skin, so get those toes on show – strappies are a must. Jumpsuit, £130, 8-18, No1 by Jenny Packham at Debenhams. Shoes, £175, 2-9, L.K.Bennett. Ring, £59, Adore at Watchshop.com [CONTINUED OVER PAGE]
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GREEN WITH ENVY Could there be a more perfect party dress than this highoctane glitzy midi in dazzling emerald green – the elegant alternative to classic black? If you want to enjoy cocktail hour in comfort, look for sexy, pointed-toe flats in luxurious velvets with embellishments to lengthen the leg, and get ready to dance into the night. Dress, £550, 6-18, L.K.Bennett. Shoes, £110, 3-9, Boden. Earrings, £49, Adore at ernestjones.co.uk
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TIERS OF JOY This playful multi-tiered maxi dress has layers of loveliness that ooze oldschool glamour – prepare for compliments galore on the swishy shapes it creates on the dance floor. Not only are full-length frocks seriously sophisticated, they also solve the tightsor-no-tights dilemma. Dress, £130, 8-20, Debut at Debenhams. Shoes, £119, 2-9, Carvela. Earrings, £38, Anthropologie [CONTINUED OVER PAGE]
THE SHINING After-dark dressing has a new secret weapon! Hair adornments are the new jewellery. Take your cue from the catwalk and invest in decorative clips, ties and Alice bands to elevate last year’s party outfit or give a simple monochrome combo a hit of high fashion, whatever your age. So easy and afordable. Jacket, £249, 6-18, Hobbs. Shirt, £189, 8-20, Luisa Cerano. Skirt, £69, 8-18, No1 by Jenny Packham at Debenhams. Hair clip, £8 for 2, Accessorize
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STYLIST’S ASSISTANT: JODIE DUNWORTH. HAIR STYLIST: JONATHAN SOONS FOR HEADMASTERS SALONS. MAKE-UP ARTIST: CAROLINE BARNES AT FRANK AGENCY USING MAX FACTOR. MODEL: SAL TAYLOR AT STORM MANAGEMENT. SET DESIGNER: MICHELLE LESTER, ASSISTED BY: MIA STERN. LOCATION: THE WHITE HOUSE, THANKS TO JJ MEDIA
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How to wear…
THE COCKTAIL COVER-UP The FAUX-FUR JACKET Stay warm on cold winter nights (or in the taxi queue) with a fun, furry coat. Don’t automatically pick darker shades. Pretty, feminine and oh-so-cosy, there are many beautifully coloured faux-fur jackets on the high street this season.
TIP Dress down serious sparkle with casual pieces
TIP Lost your sparkle? Jewelcoloured gems will bring energy to an all-black outfit
The SEQUIN BOMBER A fancy bomber jacket will make everything you wear look super-cool. The sporty shape adds a new-season twist to classic shapes or a rock ’n’ roll edge to floorsweeping maxi dresses. It will prove a brilliant buy.
TIP Meet the fancy flats you’ll want to swap your heels for. A velvet slipper will keep things low-key yet luxe
TIP Counterbalance the chunkiness of the faux fur with a fitted bottom half to create a slimming silhouette Coat, £250, 6-18, L.K.Bennett. Earrings, £142, Davina Combe. T-shirt, £35, xs-xl, Hush. Skirt, £45, 8-20, Principles at Debenhams. Gloves, £35, John Lewis & Partners. Trainers, £99, 3-8, Kurt Geiger
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Earrings, £13.17, Betty & Biddy. Jacket, £260, xs-l, Needle & Thread. Jumpsuit, £249, 4-16, Whistles. Bracelet, £129, Thomas Sabo. Clutch, £60, Jigsaw. Shoes, £190, 3-8, French Sole goodhousekeeping.co.uk
G OO D STY LE ■ Statement outerwear is winter’s unexpected outfit game-changer. These evening coats and jackets are so gorgeous, you won’t want to check them into the cloakroom
The VELVET ROBE
TIP This star suit won’t look out of place next summer if you have a city wedding or a special party to attend
A plush velvet robe is the ultimate in luxe outerwear. Layered over rich, contrasting textures – silks, sequins, even denim – velvet always makes the perfect plus one. Simply drape it over your shoulders and waft into the party… all eyes will be on you!
The PRINTED BLAZER
COMPILED BY: AMANDA MARCANTONIO
TIP Keep a vintage look fresh and modern with contemporary accessories
TIP For extra drama, this season’s glam, sparkly boot works with dresses or trousers Robe, £325, xs-l, Toast. Hairpins, £10 for 2, Accessorize. Dress, £145, xxs-xl, Ghost. Bag, £275; boots, £395, 3-9, both Russell & Bromley goodhousekeeping.co.uk
Smart and elegant, this starprint blazer has that efortlessly sexy, cool-without-trying look. Keep colours tonal to make playful prints feel grown-up. A great option for the oice party.
TIP When the party’s over, wear with a chunky sweater and trainers to upgrade your off-duty wardrobe Blazer, £495, 8-20; trousers, £295, 8-20, both Luisa Cerano. Blouse, £155, 4-22, josephribkoff.com. Clutch, £39, Coast. Earrings, £4, Primark. Sandals, £139, 3-8, Carvela DECEMBER 2018 GOOD HOUSEKEEPING
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G OO D STY LE ■ Hair sl
ides, £
Earrings, £19.99, Coast
8, Acce
ssorize Bracelet, £250, Monica Vinader
TIP Instead of opting for a necklace or earrings to finish a look, try a hair slide. It’s a simple way to add a touch of glamour.
Ring, £29.99, Pilgrim
Ring, £115, Pandora
Take inspiration from supermodel Gigi Hadid
a Rin a rin , Ma 6 6 1 £ , Necklace
Earrings, £89, Carat
l di
Earrings, £19, Coast
TIP These earrings elevate pearls by adding sparkle. They are just right if full-on glitz is too daunting.
Earrings, £30, BaubleBar at Selfridges
COMPILED BY: JODIE DUNWORTH. PHOTOGRAPHY: IMAXTREE.COM
el e Brac
t, £
ia An , 25
Earrings, £50, Rachel Jackson London
Ring, £198, Thomas Sabo
FATALE
la ck Ne
Ha ie
GEM
ce ,£ 11
Party season is upon us, so when the tree is dressed and the presents are wrapped, it’s time to adorn yourself with some sparkle, too TIP Starspangled jewellery is always in fashion at Christmas, and these pieces will see you right through the festive season.
8,
J.C rew
Necklace, £18, Johnny Loves Rosie
Earrings, £58, J.Crew
i Neck lace, £209, Swarovsk
Ring, £160, Links of London
Bra ce l e
t, £125,
Astley Clarke
Bracelet, £169, Carat DECEMBER 2018 GOOD HOUSEKEEPING
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The
NEW RULES
of PARTY DRESSING A great party outďŹ t is about relaxed glamour rather than looking overdone, says fashion expert Anna Murphy. She urges us all to ditch the LBD and have a bit more fun with these looks instead
G OO D STY LE ■ £285, 6-14, rockthejumpsuit.com
PARTY WEAR. It’s all
The PJ As in, party jumpsuit. As in, a way to benefit from all the figuresmoothing qualities of a dress while looking bang up to date. Kitri is my go-to label on the high street, and my current favourite is its teal velvet style. Coast’s black lace iteration is great for the latter-day Holly Golightly. And all-in-one specialist Rock The Jumpsuit has conjured up the ultimate in razzle dazzle – in candy pink sequins no less. Clear the dance floor!
too easy to press repeat. To put on exactly what you wore to the last Christmas bash, which may well be fine. Or the outfit from 10 years ago, which may well not be. Because so much has changed. Sure, party dressing has always been about glamour, but it also used to be about predictability. Not any more. An LBD may still serve, but it needs a modernising flourish, perhaps an embellished bomber jacket or some leopard heels. And don’t you think you might have more fun in an LRD? (Little Red Dress) Not to mention a green or purple one? (There are so many fabulous jewel-hued frocks out there at the moment.) Modern party dressing plays with our preconceptions. It turns a tuxedo suit feminine, reinvents ‘athleisure’ to be upscale, transforms the once workaday jumpsuit into a new generation, after-dark classic. It sets us free like never before: free to enjoy ourselves. What’s not to like? Here are my five tips to nail 21st-century party dressing.
£139, 6-18, Coast
£235, xs-l, lilyandlionel.com
Taylor bag, £250, L.K.Bennett
ANIMAL magic
£189, 4-16, Whistles
Annie court shoes, £169, 36-42, Hobbs
£125, 6-16, kitristudio. com
Turns out, a leopard can change its spots. A print that used to be considered brassy has turned classy, which doesn’t mean it’s lost its sense of fun. The key to pulling it of head to toe is to favour modest styles – long sleeves, midi skirts. I love Whistles’ shirt dress, and Madderson’s longer peasant-necked silk version. Then again, one could go zebra with Lily and Lionel’s surprisingly subtle take. Or take the accessories route with Hobbs’ kitten heels or L.K.Bennett’s bag.
£495, 6-14, madderson london.com
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Jacket, £295; trousers, £195, both 6-16, outlinelondon.com
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The TUXEDO SUIT Suits you, Madam. Yep, the best party-season trouser suits would definitely be wasted on the boys. Like Outline’s forest-green sequinned twosome, or Arket’s Jacket, £760; all-white afair. Then there’s trousers, £400, both 6-14, Racil at Karen Millen’s leopard (told you) grandstander. And the matchesfashion. com houndstooth trimmed with sky-blue velvet double act from tux specialist Racil, which is pricey but built to last.
Jacket, £275; trousers, £150, both 6-16, Karen Millen Jacket, £175; trousers, £115, both 6-18, arket.com
The LRD
£75, 6-18, Debut Debenhams £299, 4-16, Whistles
£69, 6-18, arket.com
The Little Red Dress. Because it’s Christmas! And because there is no better mood-enhancer than a scarlet beauty. There are so many styles to choose from, and a range of shades to ensure a red for every complexion. For the ultimate showstopper, go sleeveless, like Whistles’ lace dress, Arket’s pleated shift – both traic-light bright – or Debut’s one-shouldered ruby satin. If sleeves are nonnegotiable, try Principles’ hot-hued lightly ruched number, or Hobbs’ darker, diagonally-frilled style.
£45, 6-20, Principles
£299, 6-18, Hobbs
ATHGLAMOUR £179, 6-16, meandem.com
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Okay, the terminology may need some finessing, but the concept doesn’t. Wear youthful athleisure re-tooled via eveningappropriate fabrics and embellishments to be efortlessly on point. Me+Em’s black satin track pants look great with heels, and its heavy crepe silk pink tee is more cool-girl than a blouse. Essentiel Antwerp’s blinged-up trainers add a cool edge to classic cigarette pants. A luxe bomber is the perfect cover-up, like Needle & Thread’s sequinned, bowed lovely. Or how about Totême’s faux-fur cropped sweatshirt over the tee and trews? So Christmas 2018, it hurts! £250, 6-12, toteme-studio.com
◆ Anna Murphy is fashion director of The Times. Her new book How Not To Wear Black (Dorling Kindersley) is out now.
PHOTOGRAPHY: SARAH CRESSWELL/TIMES NEWS LTD/NEWS LICENSING
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PO IN T O F V I E W ■
Susan Calman Hosting your first family Christmas is very stressful − especially when your partner is planning to ring the changes
There’s something fishy about Christmas at my house
PHOTOGRAPHY: DAVID VENNI. ILLUSTRATION: LOUISE CUNNINGHAM
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efore I tell you about my family Christmas as it is now, it’s important that you know what it was. Every year, for 40 years, it’s been the same. The whole family (cousins, nieces, nephews and partners) would congregate at my parents’ house for lunch. Same menu, same table layout, same arguments. And that’s the way my family like it. Nothing new, nothing exciting, everything expected. I’m a Calman, and therefore have the DNA of tradition running through my veins, but I’m also someone who wants to give my mum a break. So, when my wife and I bought a house, I made the ofer that we would ‘do’ Christmas. My mum agreed that the location could change last year but she, and others in the clan, made it clear that this was suicient disruption and that they expected the day to remain exactly the same in ALL OTHER WAYS. This instruction was sent in a vaguely threatening email, which I imagine was composed as my siblings sat around the table with my parents in a Glaswegian recreation of The Godfather. I was delighted and determined to do them proud, so the planning began. Except there was one problem – my wife. She’s strange. She likes spontaneity and change. She, at the first family meeting about the new Christmas regime, which took place in February, made a hilarious joke. She said that instead of turkey and all the trimmings, she would cook, ‘a Christmas fish!’ We all laughed and laughed and my wife didn’t. She said something about ‘new beginnings’ and ‘mixing things up’. We all nervously
goodhousekeeping.co.uk
glanced at each other and tried to ignore her. It became clear as the year progressed that my mum was concerned as to whether we could cope with the responsibility. I assured her that we had a list, we’d checked it more than twice and would be fine. This was in September. My wife sent a text to the family asking if we would all prefer salmon or seabass. Again we laughed, but even I started to doubt her. What would I do if she presented a poisson platter to my family? Should I leave her there and then? Would it constitute grounds for divorce? I tried to put the worries from my mind as the big day approached and we delegated responsibility for various tasks. She would order and cook the food and I would do the cleaning, decorations and table setting. You may think I got it easy, but handing my wife control of the menu was like handing her an emotional hand grenade. She could destroy my family legacy in an instant if she wanted. But I put the concerns out of my mind. Trust is important in a relationship.
She spent all of Christmas Eve preparing. A conveyor belt of potatoes and sprouts appeared and were stored away. The plan was to cook as much as possible the day before, leaving only the pièce de résistance to be prepared on the actual day. ‘The turkey?’ I asked with concern. My wife smiled enigmatically and left the room. I took a deep breath. Trust is important. The day arrived, the family descended. The atmosphere was tense, everyone was thinking about fish. We sat down to lunch, forced frivolity the order of the day. The starters were fabulous (my mum brought them, she couldn’t quite let go of everything) and we waited with baited breath. ‘I’m sure it’ll be fine!’ I squeaked, mentally preparing myself for single life. Then my wife appeared from the kitchen through a cloud of steam like culinary Stars In Their Eyes. She had a turkey! And what a turkey it was. Beautiful, tasty and traditional. My family cheered as if they’d won the lottery and tucked in. Everyone was happy. The day was a success. And, as my family slipped into a food coma, I slipped out the back and into the garage – where I quietly binned the emergency precooked turkey I’d bought. Trust is important in a relationship.
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‘WE HAVE THE FAMILY WE’VE ALWAYS DREAMED OF’ Just when lawyer Baishali Clayton and her husband, Steve, had given up hope of becoming parents, an amazing thing happened…
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his will be my daughter Lilia’s first Christmas. She will be nine months old and I can picture her crawling around the tree, merrily ripping open presents and playing with the paper. She is the one gift that her father and I wished for and it’s been a long, emotional road to get here. We married in 2012 and started trying for a baby straight away. A few weeks after our honeymoon I discovered I was pregnant. But there was no time to get excited, as it quickly became clear it was ectopic. The baby was growing inside my right Fallopian tube, causing unbearable pain. The tube ruptured and I was rushed into surgery to have it removed. It was the start of a rollercoaster of raised hopes followed by crushing disappointments. Over the next four years, I had three more pregnancies, including twins, that all ended
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in miscarriage. Surgery after the first miscarriage led to a rare condition called Asherman syndrome, which caused severe internal scarring, leaving doctors describing my uterus as ‘90% obliterated’. As well as that I was told I had a low egg count. It became clear that I would never be able to carry a child, nor have a baby that was genetically mine. We discovered that our best option was to find both an egg donor and a surrogate. We joined Surrogacy UK and got to know two amazing women in its network: Janine, who donated her eggs, and Beccy, who agreed to carry our baby. We all quickly became close friends. As we went through the IVF process, Beccy was such an incredible support and I was so hopeful that I would finally have a child. On the first try, in April 2017, Beccy fell pregnant. Steve and I were with her when she did the test and we were all so excited. I thought because somebody else was carrying my baby, it would be safe. But from the first scans, it was clear the pregnancy wasn’t going well. The heartbeat
Baishali and Lilia: ‘Our little miracle’
[continued from previous page] wasn’t as fast as it should have been, and at 10 weeks, Beccy miscarried. I was heartbroken. She reassured me that we’d try again, but we’d have to wait three months while she recovered. Then, two weeks later, the strangest thing happened. I had a dream that I was pregnant. This had happened with my previous pregnancies, so I decided to do a test, just in case. I was amazed when it came back positive. But rather than being happy, I had a sinking feeling – it had gone wrong so many times before. My heart couldn’t take any more pain. At the seven-week scan, we were told the baby had a heartbeat. None of my pregnancies had ever got to that stage – I had been told it wasn’t possible. That heartbeat was the most beautiful sound I had ever heard. I was then told the egg (that I thought I didn’t have) had been released from my right ovary – the side without a Fallopian tube. The doctors said they had never seen that happen in real life. As the pregnancy continued, I kept waiting for something to go wrong, just as
it always had. But the weeks passed and my baby was still growing inside me – a little miracle. Beccy was overjoyed for us, and was with me every step of the way. Then, in March this year, after an exhausting and complicated labour, I gave birth to my beautiful baby girl. Alongside Steve, Beccy held my hand in the delivery room, and she cried when I told her I was naming my daughter Lilia Rebecca after her. She didn’t end up carrying my baby, but her generosity and kindness meant she’d become family. When I first held Lilia in my arms, I couldn’t believe she was really there. After losing six before, I’d convinced myself I’d never carry a baby, and it wouldn’t have my genes, yet here she was. I still pinch myself all the time – she’s the loveliest, happiest baby and she makes me laugh every day. I’m just so grateful that she exists. All the devastation and heartbreak over the past few years has made me so thankful for everything I have. This Christmas will be perfect because I have Steve and my wonderful daughter. It doesn’t get more joyous than that.
‘IT’S THE SEASON TO BRING PEOPLE TOGETHER’ A blog post written on the 70th anniversary of the NHS this year led to a special, and unexpected, bond between colleagues Dr Anita Green and Joanna Norcross ANITA SAYS:
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y parents were nurses and when I was growing up, we lived in a house that was attached to the mental health hospital where they worked. Christmas Day always involved us visiting the wards. This instilled in me the importance of bringing people together. As I got older, I realised nursing was the path I wanted to take, too. It was in my blood. My parents were in the profession, and my great aunt, Dame Alice Mary Williamson, was matron-in-chief of the Royal Air Force Nursing Service. Auntie Mary was a wonderful role model and gave me a lot of advice and support. I was so upset when she died in 1983 aged 80. I joined the NHS aged 18 as a student nurse and, following in my parents’ footsteps, went on to specialise in mental health. I now work at Sussex Partnership as associate director of nurse education, helping to ensure student nurses get the best experience possible.
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I was on a staf leadership course earlier this year when I got to know Joanna. We work in diferent parts of the building and had never met before, but we got on like old friends straight away, spending the entire course making each other laugh. On the 70th anniversary of the NHS in July, I wrote a blog post on our work intranet about my family’s connection to nursing – including, of course, Auntie Mary. Not long after the post went up, I had an email from Joanna telling me: ‘I think we might be long-lost family members’. She told me that Dame Alice was her grandmother’s cousin – and that she too had grown up being inspired by this incredible woman. Since making the connection, we’ve met up outside work to exchange stories about Auntie Mary. I’m over the moon to have a new relative in Joanna – not only is she a lot of fun, but she’s also passionate about the NHS, mental health and making a diference, just as I am. A family reunion is certainly long overdue, and what better time to hold it
than at Christmas? As I learnt as a child with my parents on the wards, it’s the season to bring people together, after all. JOANNA SAYS: Sometimes you just gel with people. When I met Anita, I was struck by how warm she was, and we instantly got on. My job is behind the scenes as an assistant contract manager. I have always been in the public sector, and moved into the NHS six years ago because I wanted a job that made a diference. When I read Anita’s blog post, I couldn’t have been more excited. As soon as I saw the words ‘My great auntie, Dame Alice Mary Williamson’, I knew we had to be related – there could only be one Dame Alice! I’d met her several times and her wonderful eccentricities had stayed with me. I couldn’t be more thrilled to have another person to celebrate the festive season with this year. There’s a lot about Christmas that I love, but what could be better than the gift of family? goodhousekeeping.co.uk
THIS PAGE AND PREVIOUS PAGE, BAISHALI WEARS: DRESS, DEBENHAMS. NECKLACE AND BRACELET, NEXT. EARRINGS, SIMPLY SILVER AT JON RICHARD. SHOES, L.K.BENNETT. LILIA WEARS: DRESS, MARKS & SPENCER. STEVE WEARS: SUIT, RIVER ISLAND. SHIRT, BURTON. SHOES, DUNE. OPPOSITE PAGE, ANITA WEARS: TOP, PHASE EIGHT. SKIRT, VERY. EARRINGS AND BRACELETS, NEW LOOK. SHOES, PRIMARK. JOANNA WEARS: TOP, RIVER ISLAND. SHIMMER TROUSERS, TOPSHOP. EARRINGS, NEXT. SHOES, PRETTY BALLERINA
■ REAL LI FE
Anita (left) and Joanna: ‘We got on like old friends straight away’
‘LIFE IS PRECIOUS’ After three years of battling leukaemia, Emma Bottoms will finally be able to celebrate Christmas healthy and happy
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y favourite thing about Christmas has always been the build-up. I love drinking mulled wine in Christmas markets, buying gifts and decorating the house with fairy lights. It’s such a special time and this year I’ll be able to enjoy it to the full. Before I fell ill in 2015, I was getting involved in new projects in my role as a team leader for Virgin Money and was training for the Great North Run, a halfmarathon. My partner, Nathan, and I had decided to try for a baby, too. After being devastated by the loss of my dad to cancer two years earlier, I finally felt okay again. But towards the end of October that year, I started feeling unwell. I was exhausted and had constant headaches. I’d also be sweating, even though it was cold. I kept brushing it all of, but Nathan convinced me to see a doctor. My GP ordered a blood test. Days later, I had a call saying I needed to go to hospital immediately. When Nathan and I arrived, I was referred to a cancer specialist and had to go to the same area of the hospital where my dad had battled for his life. This was the first time I felt deeply scared. The specialist sat us down and broke the news that I had acute lymphoblastic leukaemia, a rare form of blood cancer. When she stepped out of the room, Nathan and I held each other and sobbed. All I could think about was how I would tell my mum, who was still grieving for Dad. I began chemotherapy straight away, and was admitted to intensive care just before Christmas because of an infection. I remained in hospital for two months. My mum and Nathan visited me daily, including on Christmas Day, hoping and praying I would pull through. While the doctors were able to get rid of the lifethreatening infection, the three years that followed were extremely hard. I had to accept losing my hair and not being able to go running, which I loved. I also couldn’t eat so many of the foods I enjoyed, as the anti-sickness drugs I was taking forced me to change my diet. Not everyone survives leukaemia, but somehow I’ve been lucky enough to make it through. My treatment finally ended in August this year, and I’ve gone back to work part-time. I have a specialist personal trainer who’s helping me get back to physical exercise, so maybe in years to come I’ll finally be able to do that half-marathon. It’s been such a journey, but I feel so much stronger as a person now. Standing up in front of people used to scare me, but not any more. I say to myself: ‘If you can get through leukaemia, you can get through this.’ Christmas this year signals a new beginning. I’ll be able to shop in the markets, enjoy food I haven’t eaten in years, and even treat myself to a glass of Baileys. It’s been a tough few years but it’s taught me to enjoy the little things, because life really is precious. ◆ bloodwise.org.uk
‘ I now
feel s o m uc h ’ n ST o s RON r e GER a s a p
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‘MY HEART FEELS FULL OF LOVE AGAIN’ When nurse Michelle Carr-Smith lost her husband, her family felt broken. But this Christmas marks a new start with fiancé Dougie and their four children
OPPOSITE PAGE, EMMA WEARS: JUMPER, NEW LOOK. SKIRT, VERY. NECKLACE, ACCESSORIZE. BRACELET, NEW LOOK. SHOES, NEXT. THIS PAGE, MICHELLE WEARS: DRESS, DEBENHAMS. NECKLACE; EARRINGS, BOTH NEXT. BANGLES, ACCESSORIZE. DOUGIE WEARS: JACKET, RIVER ISLAND. SWEATER, RIVER ISLAND. TROUSERS, NEXT. STYLING: ANNE HARTNETT. FASHION ASSISTANT: LUCY TRIEVNOR. HAIR & MAKE-UP: JULIE READ AT CAROL HAYES, SARAH-JANE GREEN. CHRISTMAS TREES: BALSAM HILL. FOR MORE INFORMATION ABOUT WIDOWED & YOUNG, VISIT WIDOWEDANDYOUNG.ORG.UK
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hen I was widowed, it was hard to imagine ever being happy again. Craig was gorgeous, strong and made me laugh like no one else. We married in 2003 and had three children together: Zak, Eve and Mitch. A few years after Eve was born, Craig became quiet and distant, and wouldn’t open up to me. He was diagnosed with depression and put on medication. He tried his best to be there for the kids and stay positive, but I could tell there was a dark cloud hanging over him. It was so painful to watch. After Mitch was born, Craig seemed to be in a good place. His medication was working and I thought he might be back on track. But in September 2016, we went to a friend’s 40th birthday party. Craig walked out at the end of the night and I ran after him. I was on a bridge over the River Derwent when I saw him in the water. I called out his name but there was no reply – then he disappeared. I called the police and they searched the river. It wasn’t until three days later, on his 39th birthday, that they recovered his body. Telling the children was the hardest thing I have ever done. I couldn’t sleep for days – I would drift of and then the shock would wake me up. I couldn’t escape the vision of Craig in the water – I was later diagnosed with PTSD, as this image still haunts me. The next few weeks were a blur of sleeping and holding the children as they wept. We were all together in one bed. I felt lost as I tried to help them. Craig’s death was ruled ‘accidental’. The coroner at his inquest suggested the mixture of antidepressant medication with the small amount of alcohol he’d consumed that night meant he had been unable to think clearly. That first year was incredibly hard. I joined the organisation Widowed & Young to meet people going through the same as me. As the months went by, I knew I had to find a way to be happy again – for myself and for the children, who were then 13, 11 and five. In November 2017, I was trying to convince my friend Melissa – also a widow – to start dating again. She said she’d join a dating site, but only if I did, too. I thought I would never find anyone to love me, as I was so broken, but I agreed to try. I received a few messages but only one stood out, from Dougie. He looked nice in his goodhousekeeping.co.uk
pictures so I plucked up the courage to say hello. He made me laugh with his messages and I found out he was divorced and had a daughter of 16 who lived with him. We arranged to meet a few weeks later. When the date rolled around, it was snowing. We were meeting at a country pub and I felt very nervous about going. But Dougie was warm and funny and very good looking! I was attracted to him, and as the evening unfolded I got the impression he felt the same about me. Outside, the snow was flufy and thick on the ground, a blanket of white – it was so romantic. As we said goodbye, he leaned in and we shared our first kiss as snowflakes fell around us. It was like a scene from a Christmas movie.
It was a whirlwind romance. Every time I saw Dougie I fell for him a little bit more. Zak and Eve were apprehensive, but over time they have got to know Dougie. I tell them that it’s okay to get on with him and still love their dad. Craig will always have a special place in our hearts. Dougie and I are planning to marry next June. Some of our friends think we are crazy, that it’s all been so quick. But I know that life is fleeting and if it feels right, you have to grab that opportunity for a happy ending. We’ll all be spending this Christmas together. It’ll be chaotic and hilarious – with four children and four dogs between us. After grief and loss, my life is full of love again – and for that I’m truly thankful.
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SE LF H E LP ■
OWN THE
PARTY ROOM Are you slightly dreading the annual festive parties? Writer and comedian Viv Groskop shares her hard-won tips on how to be the life and soul…
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astering the art of having a good time at parties (and it is an art) has been a battle for me. My misguided attempts always ended in ‘enjoying’ things a bit too much, including multiple incidents of over-drinking (such as an oice party that is still known as ‘the shaming of secret Santa’ when Santa – me – had rather too much pink fizz), forcing karaoke on people (‘But it’s Total Eclipse Of The Heart! Come on!’) and passing out, face down, on top of all the coats in the spare room. Over the years, via hundreds of seasonal parties, I have learnt the hard way that the key to surviving and enjoying Yuletide festivities — whether work or social — is to set rules for yourself in advance and observe them as if your life depended on it. I prefer to adopt at least one of the following guidelines. Set a maximum attendance time. I recommend two hours (book a taxi for yourself). Decide upon a total of three drinks of pre-agreed quality (no cheap house wine). Meet three new people, then leave (I am sociable but there are limits). Of course, it is fine to revise the rules once you get there. I went to one Christmas party vowing not to drink, only to discover that the host had just inherited a huge wine collection. It would have been disrespectful to drink mineral water in those circumstances. This decision was vindicated when I looked it up the next day and discovered the wine cost £2,000 a bottle. So sometimes the best plan is indeed no plan. Here are my seven steps for surviving the traditional season of lukewarm Prosecco and optimistically profered mistletoe. goodhousekeeping.co.uk
Viv Groskop shares her tips on how to master the party season
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■ SELF HEL P MAKING FRIENDS FAST
THE ART OF SMALL TALK
Arriving alone when you don’t know anyone is every party-goer’s nightmare, so be kind to yourself. Take your time to scope out the room. This gives others a chance to approach you and it gives you an opportunity to see if there is anyone else on their own. Possible questions for other solo guests: ‘What brings you here?’ and ‘Hi. I’m Viv. What’s your name?’ (of course, you don’t need to use my name). If you can’t find anyone on their own and you need to approach a group, just hover a little and then ask, ‘Do you mind if I join you?’ Smile, be comfortable with listening and looking interested. It’s completely fine to be in a group and just take in their conversation.
Do not be afraid of small talk. If you hate it so much that you want to be swallowed up by the floor, maybe stay at home with Netflix. (I’m serious.) Everyone hates it. Keep it basic and don’t be embarrassed to be obvious, boring and banal. It’s okay. That is what small talk is. ‘I love your outfit.’ ‘How has your year been?’ ‘Are you going on a break soon?’ ‘What’s your connection to the host?’ Actually, don’t ask this. I once asked this at a Christmas party and got the frosty response: ‘I’m his fiancée. And this is my house.’ I had known this man for a long time and he had never mentioned her. Oops!
REMEMBERING NAMES
This is easy. But you do have to be ruthless. And you have to have a plan before The Moment Of Horror arrives. We all know what that is, it’s that realisation about seven seconds into a conversation when you think, ‘I don’t want to be talking to this person.’ As soon as you get this feeling, enact a plan that you’ve pre-agreed with yourself. Life is short, parties are long and there are enough other people there who can interact with this person. Don’t feel bad. Here are your options: ‘So sorry, I really need the loo!’, ‘Would you excuse me? I can hear my phone ringing in my bag,’ or ‘Can I stop you right there? I’m desperate to get another drink.’ Be decisive. Be strong. They’ll find someone suitable to talk to. Don’t sweat it. Just GET OUT.
PACING YOUR PROSECCO INTAKE Party-goer, know thyself. We all know our limits (or lack of) and the trick to enjoying any party is to respect them. It does no harm to draw a distinction between events where you’re out to have a good time with friends and events where you’re there in some kind of work capacity. At the former you can aford to let your hair down and test your limits. At the latter, you need restraint and an iron will, or else you will end up pulling your boss on to the dance floor when you hear the first few bars of Hungry Like The Wolf. (I have done this. Do not do this.) Decide how many drinks you will have and when, and how many soft drinks you will have in between. Remember: choosing not to drink at all is an option. Get rounds for others where you can get yourself
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If you’re stuck with a party bore, move on soft drinks. If you are really committed, become the designated driver. I have aggressive feelings towards anyone who challenges the soft drink choices of others. But I realise it’s a common reaction: ‘Why aren’t you drinking?’, ‘You’re no fun.’ So annoying. But there’s no need to be grumpy about these reactions (like I am). Turn the other cheek, stick to your regime and be thankful that being teetotal is way more acceptable now than it was 10 years ago.
GUIDE TO FLIRTING If it’s social, give it the full Christine Baranski in Mamma Mia! If professional, be wary. Even if you are a flirty kind of person, the combination of alcohol and work-butnot-work awkwardness can result in the most innocent of winks and nudges being misconstrued. Best avoided. At a social event, if you think someone is flirting with you and you feel uncomfortable, there is nothing rude about saying, ‘Excuse me, I just need to go and find the host…’ Or: ‘I need to check if my taxi has arrived.’ If you want to continue the conversation but steer it away from an awkward pass, then mention a partner or invent a fictional one.
FINALLY, WHEN TO LEAVE One of the most important things to know about a graceful exit is that other people don’t need to know that you left. Identify whether there is anyone who actually needs to know (a host, a good friend, a close colleague, your spouse who has your house key) and tell them, ‘I need to go. It’s been great.’ Then go. It really is that simple. It’s essential to remember that no one needs to give you permission to leave and you don’t need an excuse or a reason. How to know when to leave? You’re having a great time and considering revising the drinks rule you previously agreed with yourself. This is the best time to go. Quit while you’re ahead. Do as I do and pop a mince pie (or several) in your bag on the way out. The journey home will be all the more festive. ◆ How To Own The Room: Women And The Art Of Brilliant Speaking by Viv Groskop (Transworld) is out now goodhousekeeping.co.uk
PHOTOGRAPHY: STEVE ULLATHORNE, GETTY
ESCAPING A PARTY BORE
The trick usually cited is to picture something or someone you associate with that person’s name and mentally superimpose that image onto that person. So if they are called Richard, you might picture them with Clif Richard. If they’re called Jeremy you superimpose Jeremy Irons. (Or, if you’re uncharitable like me, you imagine an iron next to their face.) If you’re in a situation where you know you should know someone’s name and you have forgotten it (welcome to my life at PTA social events), my trick is to introduce them to someone else where they’ll be forced to say their name. ‘Have you met before? I’d like to introduce the two of you…’ Then smile, sip your drink and listen carefully as you hear the name of the person to whom you have supposedly been very close for years.
■ SH AR E D EX PER IENCES
Season’s highlights There’s a moment for all of us – either in the Christmas build-up or on the day itself – that makes us feel fantastically festive. Three writers share the special little traditions that make their season magical
‘I switch on my twinkly lights with the pleasure of a child’ Decking her entire home with long strands of ivy, handfuls of fir cones, colourful baubles and strings of lights keeps Jeanette Winterson busy through Advent
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n the morning of 21 December, the winter solstice, I get up while the stars are still frosting the sky, and I start the Christmas decorations. All through the month I’ve been preparing, so I know what’s going to happen. By now, I have collected fir cones on my winter walks with the dog, sprayed them red, green, gold, silver, white, and wired groups of them together to fasten onto the A-frame beams of my kitchen. This could be tasteful, except that I love Christmas lights, and have already wound the honest oak beams in multi-strings of those dinky bluey-white diamond twinklers that are kitsch and fabulous in equal measure. In the still-dark morning, cofee steaming, dog sleeping, I switch on my lights with the pleasure of a five-year-old child. Then, up go the cones, and beneath them, in flights of glory, metal angels pressed out of a sheet of thin steel and painted beautifully and badly. The kitchen also gets felt donkeys and knitted sheep. My mother, Mrs Winterson, used to knit for Jesus, and nativities were a specialty, all the shepherds wearing scarves because our Bethlehem was in Lancashire. I don’t put greenery in the kitchen – too hot. I save the long strands of deep, almost purple ivy I have unwrapped from silent trees in the heart of the woodland, and pile
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them on the tops of my mantelpieces, holding them in place with oranges stufed with cloves. The ivy, orange and cloves give of the most pungent, clean winter scent, but be generous – at least three to a mantelshelf. Any shelf will do, but higher is better, especially if there is a cat in the house. Cats are the reason I have given up on an indoor tree. Every year, the cats bif the lower baubles and smash them. If I put the baubles further up, the cats climb after them. So now I hang my baubles anywhere I like in the house, going round with a
hammer and a jam jar of panel pins. I have some jolly tin Santa Clauses (yes, I love tin toys), and if I nail them over the fireplaces, the chimney draughts blow their legs around, to the great delight of small children. My Christmas tree is kept outside, lit by lights, and decorated with whatever madness anyone likes. The rule of a visit over Yuletide is that you bring something for my tree. This can be anything: a bow tie, a washing up brush, a pheasant feather. It’s a lot of fun adding to it as the days go by, and especially pleasing when a pair of robins sit on the branches. My rule is to spend as little as possible and to be as abundant as possible. I make the door wreaths out of bent and twine-tied whippy branches, cut from the hedgerows, and plaited in with holly and whatever red and yellow dogwood I have in the garden. It’s easy and it’s free. Every year, I try something new. This year, I’m going to give my Christmas tree three (rather small) kings made of chicken wire with conifer woven through it, and mop heads dyed gold. It won’t be tasteful but it will be lots of fun. ✴ Christmas Days: 12 Stories and 12 Feasts for 12 Days by Jeanette Winterson (Jonathan Cape) is out now goodhousekeeping.co.uk
Spend little and be as abundant as possible
■ SH AR E D EX PER IENCES
‘Playing games causes hilarity, family bonding and recriminations in equal measure’
C
hristmas carols, a fire crackling and someone shrieking, ‘That’s so unfair! I HATE you!’ as they land on Park Lane for the seventh time. Ah, the merry sounds of Christmas. For my family, Christmas isn’t Christmas without games. It’s when you get out the ancient Risk set, puzzle over Scrabble, and act out Avatar with a paper hat falling of your head and a Baileys in your hand. When I was a child, it was all about Monopoly. I loved the little houses, the stacks of money, the shopping, the drama of total wipeout… (Hmm. Was it those early games of Monopoly that led me to write a book about shopping?) Then, one Christmas, we were given Cluedo. My two sisters and I are impatient types and couldn’t be bothered to read the instructions, so we cut to the chase. One of us chose the murderer, the room and the weapon. Rather than shake the dice (boring), we just guessed in turn until someone won. We’ve never played it any other way. Now that I’m a mother of five, games are even more essential to Christmas, causing
hilarity, family bonding and recriminations. Pictionary is the worst for recriminations. When you’re drawing, everyone on your team is clearly an idiot. We’re not meant to talk, so we make impassioned ‘Mmmm!’ sounds, flailing our arms and pointing at our drawing in frustration. My father gets outraged when people can’t understand his drawing of, say, a lightbulb and insists on a post-mortem afterwards, jabbing at it with his pen: ‘This is obviously the filament – are you blind?’
My husband, otherwise a man of principle, has no scruples about cheating at Pictionary. ‘Chairlift,’ he’ll mutter, then scratch his nose innocently while his team yells, ‘Chairlift!’ But none of this is as bad as the family member – who shall remain nameless – who, while picking Scrabble letters in apparent innocence, came up with ‘pyjamas’ as their first word, and claimed it was totally random (yeah, right.) Or the time Cranium ended with kids firing balls of clay at each other in fury – then, when they ran out of clay, balls of Christmas pudding. (‘It’s pretty much the same as clay,’ said one son, in his defence.) The best game is charades. We can’t go a Christmas without my eldest son flying through the air and landing on the sofa as Superman. He first did it when he was eight and has performed the feat every Christmas since, even though he’s now 6ft 2in and needs the whole sofa to land on. I’m already looking forward to this year’s games… and searching for a safe place to hide the Christmas pudding. ✴ I Owe You One by Sophie Kinsella (Black Swan) will be out in February 2019
‘There’s so much charm in a handwritten card’ As a child, Jodi Bickley loved sending Christmas cards to all her friends – and as an adult, she still takes the time to pen personal messages to her loved ones each festive season
C
hristmas cards were always a staple part of the festive period in our house. They’d adorn the doors and the walls of our living room, and as a new one would fall through the letterbox, we’d race to find a space to put it up. It was the closest our Mum would ever get to letting us help with house decor. Every year, the Christmas post box would be set up in school, and I’d spend evenings making sure I made each card perfect, using my fountain pen – making sure I only wrote ‘Love from’ to my best friend Tabasam, who only spoke to me and had a potty mouth (although no one believed me because, as far as the whole school knew, she was mute), and Jameel, the love of my life from years four to six. Back then, I’d pick Bang On The Door cards with ‘Have a funky Christmas and a groovy new year’ inside, but as I’ve
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got older, I opt for blank insides, colourful pens, glitter, and writing mini essays instead. Christmas cards are more than a swooping social media statement of ‘Merry Christmas, everyone!’ There are certain people in my life I want to sit down and devote time to. Whether it be a friend you haven’t seen for a while, or someone who’s having a rough time and needs some extra love, a Christmas card is a place to wish them well, not only for the festive period but for the coming year. The process of stepping out of the status updates and Facebook likes and writing directly to someone can make them feel special and, in turn, makes you feel happy too. I find letter writing an act of mindfulness – to sit down and concentrate on
how you feel about another human being, away from the noise of the day to day, and just focus on what you’re writing; thinking about that person and sending them positivity and love for the year ahead, Remember, you’re writing to someone you love – they won’t worry about whether your handwriting is perfect or everything is spelt correctly! There’s so much charm in a handwritten card. More than anything else, it shows you care. It may only take a moment, but it shows you’ve made that extra efort. Christmas is all about making a diference to our little corner of the world, and a Christmas card is a lovely way to do that. ✴ Write A Letter by Jodi Bickley (Penguin) is out now goodhousekeeping.co.uk
PHOTOGRAPHY: (MAIN PHOTO POSED BY MODELS) SHANNON GREER. ADDITIONAL PHOTOGRAPHY: GETTY, ALAMY, EMMA CASE, JOHN SWANNELL
There’s no slumping in front of Christmas TV for Sophie Kinsella’s family when there’s charades to play
■ PO I G NANT MEMORIES
Remembering my brave friend
Marie
It’s the time of year when we recall times spent with those dear to us. Journalist Lindsey Hilsum’s thoughts have turned to her friend, legendary foreign correspondent Marie Colvin, who was tragically killed in Syria
arie, Lindsey (left) and M in Jenin, Palestine
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I
t’s strange to get to know your friend better in death than in life, yet that’s what has happened to me since Marie was killed in Syria in February 2012. If she had lived, I would never have read the journals she kept from the age of 13 until just before she died. I wouldn’t have found out about the teenager who rebelled against her parents when they made her go to Mass every Sunday in the conservative Long Island town where she grew up. ‘To church. Wore mini. The mother and the father no like,’ she wrote in her diary, and instantly I could see a triumphantly defiant younger version of the woman I had known. Marie got her big break in 1986, then aged 30, when she interviewed Colonel Gaddafi as the US was preparing to bomb Libya. I was reporting from Africa at the time, and found myself the only Englishspeaking foreign correspondent in Rwanda in 1994 when the genocide started. I already knew Marie by reputation but we met properly in 1998 in the tiny country of Djibouti in the Horn of Africa – the hottest place on earth. War had broken out between neighbouring Ethiopia and Eritrea, and we found ourselves next to each other as a rickety Ukrainian aircraft
heading for the Eritrean capital, Asmara, taxied down the runway. Two objects whipped past the window – our pilots’ sweaty shirts, which they had hung on the wings to dry out and forgotten to put back on. We peered through the open cockpit door – yes, they were flying bare-chested. As we lurched up, the TV gear they had piled up, unsecured at the front, gradually slid down the aisle. Convinced we were going to die, Marie and I laughed so much we nearly fell out of our seats. We were like schoolgirls with the giggles in class, stopping briefly, catching the other’s eye and starting up again. That was when we became friends, the time we thought we would plunge to our deaths from the skies above the Red Sea.
HIDDEN EMOTIONS It wasn’t until I began to research Marie’s biography that I realised the laughter hid so much pain. Her personal life was as much of a war zone as her professional one. ‘It has always seemed to me that what I write about is humanity in extremis, pushed to the unendurable, and that it is important to tell people what really happens in wars,’ she wrote. She lived her own life in extremis too, drinking and smoking to excess and always caught up in some tumultuous romance. Her marriage to Patrick, a fellow foreign correspondent, foundered on his infidelity. Her second marriage, to a Bolivian journalist, was passionate while they were living in a war zone – where the proximity of death made love more intense – but after they moved to London, the excitement fizzled out. goodhousekeeping.co.uk
We became friends on a rickety Ukrainian aircraft, convinced we were going to crash in the Red Sea
[continued from previous page] She and Patrick got back together in 1999, during the war in Kosovo, when they met in a bar in Albania after Marie had just survived several days under fire with the Kosovo Liberation Army. ‘It was like a scene from a B movie,’ he told me. They oscillated between Paris and London and Marie frequently told people they had remarried, even though they hadn’t.
Marie lost the sight in her left eye after being shot in Sri Lanka
HER DETERMINATION Marie distinguished herself from the pack by always going in further and staying longer. In the winter of 1999, I covered the war in Chechnya from the border but she went in with rebels fighting the Russian government and got pinned down in a snow-covered field for 12 hours under Russian bombardment. ‘The planes – evil machines with the sun glinting of their sleek silver bodies, circled again and again,’ she wrote in that week’s Sunday Times. ‘It takes no imagination to understand the fear of civilians who have to endure this day after day.’ The bombing cut the road back to the Georgian border and the only way out was to trek across the Caucasus Mountains. Marie, a photographer and a couple of weapons smugglers who acted as guides, ended up spending Christmas Eve in a shepherd’s hut with just bread ends and mouldy garlic to eat. ‘Should be in Paris cooking Christmas dinner,’ she wrote. ‘Does make me think who cares – Mom if she knows will have a terrible Xmas. Patrick will be worried and furious; I can’t tell what he will feel – I think he does love me, but it’s a love where he wants his own life and me to fit into it…’ Eventually Marie and Patrick split up again. Marie’s friends were her main support system. The friendship she and I shared was less intimate and grew from the camaraderie of the road. One evening when we were sharing a platform in front of an audience of human rights activists, a woman asked how we coped with the trauma of covering war. ‘Lindsey and I, we go to bars and we drink,’ responded Marie. We got the giggles, but in the end it wasn’t so funny. I loved the parties Marie gave first in her flat in Notting Hill and later at her house in Hammersmith, but I used to slip away when she became incoherent. I didn’t feel I knew her well enough to confront her about her drinking. Marie was a true believer in war reporters’ responsibility to expose the hypocrisy of politicians and the sufering of civilians and
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conscripts. No risk, it seemed, was too great. She lost the sight in her left eye in 2001, after a Sri Lankan government soldier shot her as she was crossing the front line from territory held by the Tamil Tiger guerrillas. She had an operation that saved the eye itself but failed to remove a 6mm sliver of shrapnel lodged against the optic nerve. ‘I can’t cry,’ she told me, ‘And I need to because I keep getting messages from Tamils wanting to donate their eye to me.’ They saw her as their heroine because of the sacrifice she had made to report their story. From then on she wore an eye patch, which became her trademark.
PERSONAL STRUGGLES She had always loved clothes and among her papers I found an unpublished article about how packing for a holiday made her understand that something irrevocable had happened to her. ‘As I tried on the lacyedged cardigans, the flimsy sundress, the clothes of other summers, I realised that nothing in my wardrobe worked,’ she wrote. ‘The black eye patch somehow unbalanced and dominated everything. I looked like I was in someone else’s clothes.’ Thinking about superficial things also distracted her from deeper worries. ‘After surviving the trauma, I found there were dark places that were too diicult to go for a while. It was easier to think about the surface until the nightmares become just memories.’ But it took years for the nightmares to recede. The moment before she was shot repeated in her dreams and she was haunted
by scenes she had witnessed in war. For a while she just kept going. We bumped into each other in April 2002 when the Israelis were besieging the Palestinian town of Jenin, in the occupied West Bank. The pictures of us in front of the rubble of a destroyed house are the only ones I have of us together. We look tired, dusty and happy, which is what we were, united in a journalistic urge to get to the bottom of the story. But underneath, Marie was starting to feel numb. For the first time, she found it hard to motivate herself. In 2004 she was treated for post-traumatic stress disorder. Sailing, a pastime she enjoyed as a child, also provided therapy. She began to sail with a new man, and it seemed that he might provide the stability she craved, but the relationship was tempestuous and fraught. In February 2012 we had dinner in Beirut. I told her that sneaking illegally across the border into Syria, where revolution was turning into war, was too dangerous for me but she was determined to go. I returned to London while she and the photographer Paul Conroy set out on a harrowing two-day journey into the besieged suburb of Baba Amr, in Homs. ‘Not sure it’s my best move but so anger-making it’s worth it,’ she wrote to me in an email. Her report on the widows’ basement, where women and children hid from the relentless bombardment, was one of the best she ever wrote. After she left Baba Amr she felt guilty for abandoning them, so she returned. When I heard, I was furious with her. Why run the risk a second time? ‘Lindsey, it’s the worst we’ve ever seen,’ she said in a Skype call. ‘What’s your exit strategy?’ I asked. She paused. ‘That’s just it. I don’t have one. I’m working on it now.’ A few hours later she was killed by a Syrian government mortar targeted on the rebel media centre where she was staying. Much has been written about Marie’s final, fateful trip. Her killing was evidence of her commitment to the story, and showed the lengths to which the Syrian government would go to silence voices contradicting its narrative that there were no civilians, only terrorists in Baba Amr. Yet I don’t want Marie to be remembered just for her violent, tragic death at the age of 56. I wrote the biography to bring her back to life, so others could know Marie Colvin in all her flawed glory. ◆ Lindsey Hilsum is Channel 4 News’ international editor. Her book In Extremis: the Life of War Correspondent Marie Colvin (Chatto & Windus) is out now goodhousekeeping.co.uk
MAIN PHOTOGRAPHY: DAVID VENNI. MAKE-UP: THEMBI MKLANDA AT CREATIVES AGENCY. HAIR: PETROS MAIROUDHIOU AT LUIS & COS. ADDITIONAL PHOTOGRAPHY: BRYAN ADAMS/CAMERA PRESS, PAUL MOORCRAFT
■ PO I G NANT MEMORIES
■ WO ME N WHO L EAD
We make
HAPPEN It’s the busiest time of year for retailers, TV producers and charities, and it takes months of planning to get it right. Cyan Turan talks to three leaders about the decisions they make ‘Our Christmas adverts have transformed how we speak to our customers’ Anna Berry is head of buying for Christmas at John Lewis & Partners. She lives in Kent with her husband and three children.
A
s someone who works in the Christmas industry, people are surprised that I still love the festive season. It’s the most wonderful time of the year and I feel lucky to play a part in it through my job. I joined John Lewis & Partners 30 years ago as a graduate trainee and, after stints on the shop floor, transferred to buying. In 2015, I became head of buying for Cook & Dine – in 2017, they added Gifts, which includes Christmas, so this year will be my second overseeing Christmas buying. We say we ‘own’ Christmas and feel the country looks to us to define the festive season. We sat down to start planning Christmas 2018 in April 2017! This year, it’s all about our seven colour schemes, including Moonstone, Emerald, and Sapphire. We always search for the newest, most exciting Christmas tree, with this year’s being a rainbow one. We’ve also collaborated with Quality Street this year, so customers can personalise their tin
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and choose which varieties they want in it – you could have only Big Purple Ones! Buyers have to be bold and tenacious. The hardest times in my career have been when trade is challenging. My job at the moment is to ask my teams why we aren’t hitting our targets, while acknowledging that the market is diicult, then developing an action plan. Despite spending three decades at the same company, I’ve never done the same job for more than three years. I’ve had a non-linear path partly because I’ve had three kids. I went part-time after my second child and I wouldn’t be here without flexibility. Every time I’ve asked about changing roles or flexing my hours, I’ve been allowed. I didn’t expect to reach head of buying because I’d taken so much time out with my children, but I returned more focused each time. The travelling involved was hard when my kids were young and I tried to limit long-haul trips. My husband travels for work, too, so it’s a juggle! My mother-in-law lives two doors away and is very supportive. I’ve felt guilty, but the important thing is
that my kids see their mother working and are proud of me, even if my son did once call me ‘head of wooden spoons’! I run a team of 60 buyers, junior buyers and assistants. On Mondays we dissect the past week’s trading. My days combine working with buyers on strategies, going to shops and meeting colleagues across marketing and strategy teams to dream up creative product launches. You never have your best ideas at your desk, so I’m trying to be more agile and have meetings outside. As a leader, my style is open and my team know they can be honest with me. I’m here to steer the ship, not tell them what to buy. But for buyers, there’s nothing more exciting than seeing your vision come to life in store. Our Christmas adverts have transformed how we speak to customers. They used to be corporate, but now they’re more emotional. My own family has a traditional Christmas. My relatives travel over from Ireland and I’ll cook a turkey dinner for 15 people, even though I’m veggie! When it comes to shopping, I do it both online and in store. There are lots of long-service stafers here – I was in a meeting with two others recently and between us we’d clocked up 100 years! I love the company – it’s not perfect, but it tries to do the right thing. goodhousekeeping.co.uk
We always search for the newest, most exciting Christmas tree
Quickfire
Book or boxset? Book – I liked Wolf Hall Flats or heels? It depends on the occasion. My husband is 6ft 2in, so usually heels! Dawn chorus or night owl? I was an owl, but I do some very early mornings in the oice! Marathon or meditation? Meditation Moët or martini? Moët Smartphone or stationery? Stationery Cornwall or Caribbean? Cornwall Our work Christmas party is... in a lovely pub. Last year there was lots of singing in rounds! On my Christmas wish list this year is... Ben Macintyre’s book, The Spy And The Traitor
■ WO ME N WHO L EAD
‘We try to make Christmas special for the women and children we help’ Sandra Horley CBE is the chief executive of domestic violence charity Refuge. She lives in London with her husband and has one daughter.
O
ne in four women in the UK will experience domestic abuse at some point in their lifetime. As head of Refuge, which provides emergency services to 6,500 women and children every day, my primary focus is keeping them safe and helping them regain control of their lives – on Christmas Day and every day. I work in a highly pressurised, everchanging environment, juggling the needs of my team and the women and children we support raising funds and awareness, and persuading politicians to introduce sensible policies. It’s a 24/7 operation. Providing services is expensive and I think about how to keep Refuge afloat every waking moment. While studying in Birmingham, I got a job directing a project for homeless and abused women. One of my first cases was a woman whose husband had taken a hammer and chisel to her face. She had 250 stitches, was a mass of purple bruising and had to be fed through a straw. I’d never allow this now, but a priest came and persuaded her to go home. Of course, her husband did it again and she was soon back. Refuge opened the world’s first refuge in Chiswick in 1971, with women and children flocking to it in their hundreds. I started working for them in 1983. Women and children were squeezed like sardines into our dilapidated, rat-infested Victorian house; they slept on mattresses in the hall. The 24-hour crisis line could only answer a fraction of the calls that came in. I worked in our frontline services for 25 years. I still try to visit the refuges and community services and will always feel fond of the original Chiswick refuge. I feel proud to see how Refuge has grown from one house to the largest single provider of domestic and sexual violence services in the country. This year marks my 35th year at the charity. I’ve stayed because I believe everyone has a right to live in safety. Knowing that what we
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do makes a diference to the lives of women and children keeps me going. The world has changed since I started – women today are experiencing other forms of violence and abuse, including FGM, modern slavery and human traicking. I’ve overseen huge growth at Refuge – through helplines, campaigns, advocacy, outreach and the refuges themselves. But there are still not enough services to support all those who need help. One of the most challenging parts of the job is the cuts. I’ve led Refuge through cut cycles too many times. Some areas of the country now have no refuge provision at all. These safe houses provide a lifeline to thousands of women and children. I’ve learnt to keep knocking on doors and campaigning, no matter how dispiriting it gets. To lead a charity, you need energy, passion, belief and be able to keep giving it 100% even when it gets tough. Running Refuge can be allconsuming, but I have a supportive husband and tune out by walking in the countryside with my family, spending quality time with my daughter and travelling. For many of us, Christmas is spent with loved ones but, for thousands of women, the festive season ofers only intimidation,
violence and isolation. Christmas is a busy time at Refuge, as we strive to make it as special as possible for the women and children we support. This year, donors can ensure all the women and children we are supporting over the festive period receive a present by purchasing an item from our Christmas Gift List. It is really important for them to know people care. If I could be granted one wish, it would be for a world where women live free from discrimination and violence. No one should ever live in fear of abuse. ◆ For more information, visit www.refuge.org.uk/christmas-gift-list
Everyone has a right to live in safety Quickfire
Book or boxset? Boxset Flats or heels? Flats Dawn chorus or night owl? Night owl Marathon or meditation? Neither – solitude Moët or martini? Moët Smartphone or stationery? Smartphone Cornwall or Caribbean? Caribbean This Christmas I’ll be giving… attention to my very patient family On my Christmas wish list is… a windfall for Refuge, so we can keep our services going into the future
Sandra: ‘I feel proud to see how Refuge has grown’
‘TV is a place where national conversations start’
Dame Carolyn McCall was CEO of EasyJet before taking on the leadership of ITV in 2017. She is married with three teenage children.
PHOTOGRAPHY: ALUN CALLENDER (PORTRAIT OF ANNA), JULIAN NIEMAN (PORTRAIT OF SANDRA)
I
was born in India and lived there until I was 15, when we moved to Singapore. As a result, I became adaptable, very used to change and curious about diferent cultures and experiences. Now, home is anywhere, as long as I have the people I care about near me. I didn’t have a career plan. After university I got a job at The Guardian as a researcher and climbed through the ranks. I had just become CEO when I had my first child. The then deputy editor, Georgina Henry, said, ‘You are the first senior woman to have a baby in this company. You have to take maternity leave to show others they can take it, too.’ It was great advice. I did it, but I was available on the end of the phone and people even came to work at my house with me. I worried that others would think I wasn’t interested any more. Having a baby is a big thing at any level, but when you’re running a company, everyone is watching. Less than two years later, I was pregnant with twins. I had a major panic, telling my mum I’d need to quit. She said, ‘This period is a blink of an eye in your life. It’ll be diicult, but as long as you’re happy and manage it properly, you’ll be fine.’ She was absolutely right, but it was a stretch. Leaving The Guardian felt like a huge risk. I’d gone from the most junior person you could be to running it. My first six months as EasyJet’s CEO were challenging. BA boss Willie Walsh said to me, laughing, ‘You had more in six months than most airline CEOs do in six years, but it’ll stand you well,’ although you don’t see that through the haze of volcanic ash clouds, oil price hikes, French air traic control strikes and customer complaints! But it escalated my learning curve. During my time there, the share price almost quadrupled. I loved working at EasyJet and I was there for nearly eight years – a long tenure for a CEO. When I got the ITV phone call inviting me for an informal conversation, it was serendipity. ITV is an amazingly strong consumer brand and it’s a great leveller – goodhousekeeping.co.uk
Carolyn loves to watch TV with her family over Christmas
The TV is always on during our family Christmas everyone loves ITV, whether they’re young or old, aluent or not. The challenge also appealed; I wouldn’t have moved on if there was no agenda for change. TV is a big part of Christmas and we plan for it extensively. There’ll be big soap storylines on Coronation Street and Emmerdale, as well as Christmas specials of For The Love Of Dogs with Paul O’Grady and Long Lost Family. I absolutely love Dancing On Ice and we have a drama about Torvill and Dean’s early years – my one to watch over Christmas. I also love Christmas ads! The TV or music is always on during our family
Quickfire
Book or boxset? Both Flats or heels? Heels Dawn chorus or night owl? Night owl Marathon or meditation? Meditation Moët or martini? Moët. Though my favourite Champagne is Veuve Clicquot, actually! Smartphone or stationery? I love stationery, but my phone is like my arm! Cornwall or Caribbean? Caribbean This Christmas I’ll be giving… time to my family On my Christmas wish list is… a bit of peace and quiet!
Christmas. My favourite way to spend the festive season is with my husband and children – just the five of us – and that’s how it’ll be this year. It’s very relaxed. In January, I’ll have been at ITV for a year. It’s hugely stimulating, the people are fantastic and our viewing figures in 2018 have been the strongest in nearly a decade. We have momentum and there’s lots to do. We’re focused on three big things. The first is investing in TV, especially the ITV Hub. We’re improving the experience so we can recommend programmes to viewers and recognise what’s liked the most. The second is to grow ITV Studios, where we make lots of our drama and entertainment programmes. The third is to create deeper, more engaged relationships with the fans of our key shows. Part of that is a streaming service, which we are aiming to launch in 2019, that will contain a lot of our current and past programmes. Because ITV entertains millions of people and often starts national conversations, it has a real emotional connection with the public. It also shapes British society and culture and we take that responsibility very seriously. The biggest leadership lesson I’ve learnt is that your leadership style is you. There are diferent types of leader and they can all be efective, but don’t try to be someone else. Find your own way. DECEMBER 2018 GOOD HOUSEKEEPING
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Christmas
Quiz Grab your relatives and test your brain cells with our exclusive festive quiz – brought to you by Pointless host Alexander Armstrong
General knowledge
4
To the nearest 10 miles, how far is Edinburgh by road from Manchester? a) 240 miles b) 210 miles c) 180 miles
1
Alaska, Ohio and Arizona are three US states that begin and end with the same letter. What is the fourth?
2
Jos Buttler’s return to the ‘red ball game’ this year was a triumph for… a) Snooker b) Cricket c) Karaoke
3
Which British city’s postcode begins with CT? a) Chester b) Chichester c) Canterbury
5
7
Tham Luang Nang Non… a) … is a cave complex in northern Thailand b) … is Donald Trump’s new golf resort in South Korea c) … has been romantically linked with Boris Johnson
The composer of The War Requiem also wrote the operas The Turn Of The Screw and Billy Budd. Who was he? a) Benjamin Britten b) Harrison Birtwistle c) Edward Elgar
6
In his book The Spy And The Traitor, Ben Macintyre claimed which public figure was a KGB contact codenamed Boot? a) Michael Foot b) Arthur Scargill c) Ross Kemp
8
Which British artist launched a show at the 2017 Venice Biennale called Treasures From The Wreck Of The Unbelievable? a) Anish Kapoor b) Damien Hirst c) Rachel Whiteread
FA MILY F U N ■
Entertainment Family
1
Hugh Grant was praised for his TV portrayal of which Liberal Party leader? a) David Steel b) Tim Farron c) Jeremy Thorpe
2
Frances McDormand won the 2018 Best Actress Oscar for her role in Three Billboards Outside Ebbing, Missouri. For which film did she win her only other Best Actress Oscar? a) Mississippi Burning b) Almost Famous c) Fargo
3
How long was the sermon delivered by The Most Reverend Michael Curry at Prince Harry and Meghan Markle’s wedding? a) 16 minutes b) 14 minutes c) 18 minutes
1 5
Which cricketer broke his ankle in rehearsals and never made it to the live shows of Dancing On Ice? a) Phil Tufnell b) Monty Panesar c) Freddie Flintof
6
The winner of Love Island, Jack Fincham, had what above his bed at home? a) Crucifix b) Two-way mirror c) A poster of Danny Dyer
2
What’s the relationship between Goggleboxers Jenny and Lee? a) Mother and son b) Husband and wife c) Best friends
3
Who was David Walliams’s Golden Buzzer act at this year’s Britain’s Got Talent? a) Donchez Dacres b) B Positive choir c) Lost Voice Guy
4
In January, comedian George Lewis won Celebrity Mastermind. What was his specialist subject? a) Oasis b) Arsenal under Arsène Wenger c) Harry Potter books
4
News hot spots Identify these landmarks and say why they were in the news in 2018
1
The Durrells is based on Gerald Durrell’s book My Family And Other Animals. On which island is it set? a) Crete b) Corfu c) Mykonos
2
The author/narrator of the Lorien Legacies series is also a character in the books. What is his name? a) Atticus Finch b) Pittacus Lore c) Jacob Rees-Mogg
5
The characters Bertie Wooster and Jeeves are the most famous creations of which treasured British writer? a) Jerome K Jerome b) Stephen Fry c) P G Wodehouse
6 3
goodhousekeeping.co.uk
4
In The Simpsons, what is the name of Springfield’s airborne traic reporter? a) Kent Brockman b) Arnie Pye c) Rainier Wolfcastle DECEMBER 2018 GOOD HOUSEKEEPING
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■ FAMI LY FUN
Festive puzzlers
4
Which of these was NOT a Christmas No.1? a) All I Want For Christmas Is You – Mariah Carey b) Merry Christmas Everyone – Shakin’ Stevens c) Somethin’ Stupid – Robbie Williams and Nicole Kidman
3
In which year was Morecambe and Wise’s last Christmas show? a) 1979 b) 1981 c) 1983
1 2
Someone’s spilled red wine on your carpet. How do you get rid of it? Add salt to a stain and it’ll remove it in no time. TRUE OR FALSE?
3
Watering your Christmas tree makes it last longer! TRUE OR FALSE?
2
In the film Trading Places, what is the market that the Duke brothers are attempting to corner? a) Pork bellies b) Frozen orange juice c) Bananas
GH expert
4
Which grocer won this year’s GHI mince pie taste test?
5
Which of the following has the most calories? (according to The Metro) a) A glass of eggnog b) A mince pie c) A 100g serving of Christmas pudding
6
The Scottish tradition of First Footing takes place at Hogmanay. Which of the following items is NOT among the traditional gifts to be brought over the threshold? a) Shortbread b) A sprig of pine c) A piece of coal
5
When, and what, is Stir-up Sunday?
6
How many Christmas puddings did the GHI team test this year? a) 39 b) 25 c) 30
Eye-spy How many celebrities can you identify from their eyes? 1
2
3
4
5
6
Now find out your score. Turn to page 220 for the answers
PHOTOGRAPHY: GETTY, SHUTTERSTOCK, CHANNEL 4/JUDE EDGINTON, ALAMY, BBC, NASSIMA ROTHACKER
1
Balthasar and Melchior were two of the Three Kings present at the Nativity. What was the third called? a) Abednego b) Methuselah c) Gaspar
T HE GH GIF T GUID E ■
Sh w y ur l ved nes y u care
Whether it’s parents, children or good friends you’re struggling to find gifts for, we have fabulous ideas for all tastes and all budgets. Yes, we’re Santa’s little helpers!
DECEMBER 2018 GOOD HOUSEKEEPING
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Gloves, £19.50, Marks & Spencer
Bra, £47, 32A-40D; briefs, £20, 8-14, both Intimissimi
All The Queen’s Corgis by Penny Junor (Hodder & Stoughton, £14.99)
Earrings, £30, BaubleBar at Selfridges Diorific Vernis nail polish in Audace, £21.50, Dior
Cleanse & Polish Hot Cloth Cleanser Rose & Cedarwood, £23.50, Liz Earle
Shoes, £235, 3-8, L.K.Bennett
English Pear & Freesia Cologne, £96, Jo Malone London Beats Solo3 Wireless On-Ear Headphones, £249.95, Currys PC World 86/100
Jumper, £320, xs-l, Bella Freud at Selfridges
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GOOD HOUSEKEEPING DECEMBER 2018
Scarf, £89.95, Scotch & Soda
T HE GH GIF T GUID E ■
Hot Tryst Cheek Palette, £45, Nars
Bag, £130, Jigsaw
Watch, £349, Swarovski
Card & Coin Holder, £85, Aspinal of London
Especially
Hat, £39.50, J.Crew
for HER
Bath & Shower Gel Duo, £28, Cowshed
Tile Bluetooth key tracker, £29.99, Currys PC World
Clutch, £40, Therapy at House of Fraser
Silk PJ set, £375, xs-l, Liberty London
Alphabet pendant, £85, Monica Vinader
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Men’s socks, £9.95 for 2 pairs, White Stuff Clarins Men Hydrating Collection, £40, Clarins
Cushion, £75, Tom Dixon
Fair Isle weave jumper, £75, s-xxl, John Lewis & Partners
Wake Cup thermos coffee cup, £23, exclusive to Selfridges
Stag salt and pepper shakers, £29.95, Annabel James Watch, £109, Fossil
Silk bow tie, £55, J.Crew
Box o f3 choco 6 Rare Ru m lates, £49, P s and Wh is ierre Marc kies olini
Pheasant hanky box, £14.95, Thornback & Peel at Annabel James Johnstons Personalised College Scarf, £70, Selfridges
Sauvage EDP, £87, Dior
Cufflinks, £125, Monica Vinader
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T HE GH GIF T GUID E ■
Belt, £95, s-l, Aspinal of London
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ar 5, B
Tie clip, £25.50, J.C
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£3 lla,
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Bee leather playing cards case, £15.95, Highgrove
Especially
Blowing The Bloody Doors Off by Michael Caine (Hodder & Stoughton, £20)
for HIM Salcombe Gold, £24 for 12 bottles, Salcombe Brewery Co
Stainless Steel Rocket Cocktail Shaker, £30, John Lewis & Partners
Tank whisky glasses set, £50, Tom Dixon at Liberty London
Tool ware Bicycle rd a H ’s n e m Gentle .co.uk .wildandwolf Kit, £45, store goodhousekeeping.co.uk
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T HE GH GIF T GUID E ■
Glitter emoji bag, £39.50, J.Crew
Miffy toy, £17, scandimini.com Fire HD 10 Kids Edition Tablet, £199.99, amazon.co.uk 80/100 Shoes, from £47.50, 1-13, Geox Jumper, £32.50, 3-10yrs, White Stuff
For LITTLE ONES
FurReal Ricky the Trick-Lovin’ Pup, £134.99, very.co.uk
LED light-up wheels Deluxe Mini Micro Scooter, £89.95, micro-scooters.co.uk
Boxer robot, £80, Hamleys
London t The Wh oy bus, £50, ite Com pany
i-Top electronic spinning top game, £14.99, John Lewis & Partners goodhousekeeping.co.uk
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■ G H R E AD ER E XC LUS I V E
Make Christmas guests feel at home with 15% off sofa beds and beds
W
illow & Hall is helping customers to make their guests feel at home this Christmas with 10% of all its British handmade sofa beds, beds and mattresses. However, as a reader of Good Housekeeping, Willow & Hall is also ofering you an exclusive added discount of 5%. All you need to do is use the code GHK251118 at the checkout by 25 November. This exclusive reader discount can be used on all orders, including those that already qualify for 10% of. Choose from Willow & Hall’s range of handmade living and bedroom furniture, all made to order by skilled
craftsmen in Britain with over 35 years’ experience. Customising your item is easy. Simply choose from 259 beautiful fabrics across the curated fabric collections, pick your ideal seat cushion and, if ordering a sofa bed, you can select from three luxury 14cm−deep mattress options: open sprung, pocket sprung and memory foam. All items come with a 25−year wood frame guarantee and are delivered for free nationwide within four to five weeks. Plus, Willow & Hall has a no quibble, 30−day free returns policy. Explore the entire range at willowandhall.co.uk, call on 020 8939 3800 or visit the London showroom.
The Somerton Sofa Bed *TERMS & CONDITIONS: 10% discount on sofa beds, beds and mattresses applied automatically at checkout. Good Housekeeping reader discount can be used in addition to this offer or as a sole discount on any items not included in the 10% promotion. Valid from 00.01 31 October to 23.59 25 November 18.
T HE GH GIF T GUID E ■
Water bottle, £35, S’well at thesportsedit.com
Hat, £30, J by Jasper Conran at Debenhams
Utility pot, £34, LSA International
Pink smartphone picture printer, £40, Debenhams
Treats
Earrings, £24, Lual Earrings at amazon.co.uk/handmade
for TEENS
Jumper, £159, xs-xl, Hush
OneStep 2 VF instant camera, £119.99, Polaroid at Argos
Tote, £55, Fearne Cotton X Cath Kidston Shoes, £100, 3-8, lacoste.com
Fitbit Ace activity tracker, £79.99, fitbit.com
iPhone case, £45, iphoria.com goodhousekeeping.co.uk
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Melefsis 6-piece honeycomb selection, £20, qvcuk.com
The Christmas Tree chocolates, £129, Pierre Marcolini
Personalised Christmas cake, £60, biscuiteers.com
Ramen set, £39.50, souschef.co.uk
Sloe gin, £25.50, Fortnum & Mason
Salte florentin d caramel es, £15 , Heal’s
Noël green tea, £26, Mariage Frères
Gin & tonic gift set, £40, John Lewis & Partners
Luxury festive fudge gift set, £20, copperpotoriginals.co.uk
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T HE GH GIF T GUID E ■ Smeg SMF01 Stand Mixer, £349.95, John Lewis & Partners 77/100
m, Rhu l A gie ’s Cilie rluccio n o iC , Ca Fich £12.95
Five Go Feasting by Josh Sutton (Seven Dials, £9.99)
Double oven glove, £8, Good Housekeeping for Sainsbury’s
For
FOODIES Champagne Brut Réserve, £42, Laithwaite’s Wine
Port and cranberry truffles, £15, Heal’s
Chopping board, £20, Good Housekeeping for Sainsbury’s
Cheese knives, £35 for a set of 3, Laura Ashley
Brindisa classic paella kit, £55, notonthehighstreet.com
Blood orange vodka, £25, Morrisons
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Mirror, £28, Dunelm
Zinc star with kalanchoe and ivy, £25, Wyevale Garden Centres
Reverso vase, £50, Habitat
Brass and marble coasters, £15 for a set of 4, John Lewis & Partners
Tank platinum stripe jug set, £225, Tom Dixon
ndon
35, Liberty Lo
y, £ Christelle tra
Cashmere Bloems teapot, £39.95, Maxwell & Williams
Christmas Rose diffuser, £22, Laura Ashley
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Candlestick, from £110, Broste Copenhagen at Selfridges
Le Creuset Rainbow Egg Cups, £45 for a set of 6, John Lewis & Partners
T HE GH GIF T GUID E ■ Espresso cups, £40 for a set of 4, Oliver Bonas Small standing star lantern, £29.95, Ibbi
125 for a ge trunks, £
Stora
bitat
set of 3, Ha
For HOME & GARDEN
White Christmas candle, £60, The White Company
Play c Bluebe ushion, £85 , llgray at Ama ra Paintbox Flowers cake stand, £30, Cath Kidston
Pure Evoke H6 DAB radio, £179.99, John Lewis & Partners 88/100
Origami vase, £75, Liberty London
goodhousekeeping.co.uk
Julie Dodsworth Lavender Garden Premium Comfy Gloves, £10.99, waitrosegarden.com 87/100
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Alice band, £8, rockahulakids.com
Mice hanging decorations, £8.50 each, White Stuff
Make your own pull back and go digger, £3.95, rexlondon.com
Harry Potter notebook and pen gift set, £8, Matalan
Super Dogs kids’ colouring pencil pot, £4, Cath Kidston
Stocking FILLERS
Mini jingle reindeer, £10, The White Company
Kids’ novelty rocket pencil case, £9, Cath Kidston
for kids
Sweatshirt, £5-£6, 3mths-6yrs, Matalan Hat, £9.99, New Look
Gloves, £8, Monsoon
Colourful creatures kaleidoscope, £3.95, rexlondon.com Dinosaur pencil rubber, £3.95, rexlondon.com
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T HE GH GIF T GUID E ■ Notebooks, £4 for 3, Marks & Spencer
Christmas pudding truffles, £5, Holdsworth
Tote, £5, Marks & Spencer
Tealight holder, £9.50, Oliver Bonas
Keyring, £8, Caroline Gardner
Stocking FILLERS
Salted caramel truffles, £4.50, National Trust Shop
for adults
Cosmic vase, £8, George Home
Gin bauble, £9.95, The Whisky Exchange
Chocolate & orange shortbread, £4.50, M&Co
Poppy seeds pack, £2, V&A
Tree decoration, £2, Hotel Chocolat
Diamanté earrings, £7, F&F
Ring, £8, Next goodhousekeeping.co.uk
Vintage & Co Baubles & Belles hand cream, £5 for 3, Heathcote & Ivory DECEMBER 2018 GOOD HOUSEKEEPING
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■ TH E G H GIF T GUIDE Christmas With Good Housekeeping (HarperCollins, £18.99), available at all good bookshops
12 Days Of Christmas Beauty Box, £75, hearstmagazines. co.uk/gh-beauty-box
GH Little EXTRAS
Diaries, from £9.25, lettsof london.com
Bakeware, from £4.50, available in store and online at Sainsbury’s, goodhousekeeping.com/uk and Argos
Opulent Charm bouquet, from £36.99, flyingflowers.co.uk
Cookery school vouchers, from £30, goodhousekeeping. com/uk/cookeryschool
GH subscription, from £9.99, hearstmagazines.co.uk/gh-magazine
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goodhousekeeping.co.uk
COMPILED BY: CAROLYN BAILEY, JAMES CUNNINGHAM, AMANDA MARCANTONIO, JO ATKINSON, GILLIAN DAVIES, REBECCA HULL, LAURA BECKWITH, ALICE SHIELDS, GABRIELLA ENGLISH, JOANNE FINNEY, KATIE MORTRAM, CARRIE-ANN SKINNER, ANNA BONET. COUNTRY LIVING HOTEL PHOTOGRAPHY: BRENT DARBY
Gift vouchers to GH’s sister brand Country Living Hotels, countrylivinghotels. com/GIFTGH
We’re feeling fabulously festive, so let the celebrations begin
G OO D L OO K S ■
You’ve got the perfect dress, shoes and sparkly clutch bag, so don’t leave the most important bit – you – to chance. Turn heads and look fabulous with our glamorous beauty guide
BEAUTY DIRECTION ALEXANDRA FRIEND WORDS GILLIAN DAVIES PHOTOGRAPHY WILLIAM GARRETT DECEMBER 2018 GOOD HOUSEKEEPING
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■ G OO D L OO K S
Aromatherapy Associates Liberty Clear Mind Roller Ball, £18
The White Company Sleep Nourishing Body Cream, £30
Elizabeth Arden Advanced Ceramide Capsules, £66
A Rested Glow
Herbivore Phoenix Regenerating Facial Oil, £74
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HOW TO GET IT It’s one of the busiest times of the year, and chances of looking well rested are slim. But for a speedy skin boost, acid-based exfoliators should be in your arsenal. Used after cleansing, Dr Dennis Gross Alpha Beta Ultra Gentle Daily Peel Pads, £83 for 30 treatments, won’t irritate even sensitive complexions, while Rodial Glycolic Booster Drops 10%, £75, can be mixed into your existing skincare. HOW TO KEEP IT To maintain a glowing complexion in the long term, protecting the skin’s outer barrier is essential – building up its resilience will help it to cope with seasonal excess, even when sleep is in short supply. Gentle, non-foaming formulas rich in skin-plumping lipids – such as Elizabeth Arden Advanced Ceramide Capsules Daily Youth Restoring Serum, £66 for 60 capsules – help keep the skin’s barrier functioning normally. ‘Also get into the habit of massaging a facial oil into skin every evening,’ says facialist Michaella Bolder. ‘This boosts circulation and keeps the muscles in your face toned. Even 60 seconds will make a diference.’ We like Herbivore Phoenix Regenerating Facial Oil, £74.
GOOD HOUSEKEEPING DECEMBER 2018
Votary Antidote Night Oil, £30
MODEL WEARS (THIS PAGE): ROBE, £285; TOP, £105; SHORTS, £105, ALL PARASOL ROSE. OPPOSITE PAGE: EYE MASK, £45, SLIP AT NET-A-PORTER.COM. PYJAMAS, (SOLD AS SET) £330, YOLKE. PREVIOUS PAGE: DRESS, £295, COAST. HAIR SLIDES, £8, ACCESSORIZE. DRESSING TABLE: THE FRENCH BEDROOM COMPANY
A Festive Mood HOW TO GET IT Feel like watching Netflix instead of going out? For an invigorating antidote, a speedy bath is better than an espresso at perking you up. Neal’s Yard Remedies aromatherapy practitioner Ines Willis recommends adding 100g of Epsom salts to tepid water followed by 2 drops each of juniper, grapefruit and lemon oils. The zesty oils lift flagging spirits and soothe tension headaches, while the cool temperature stops sluggishness. For instant relaxation, add more hot water and swap the citrus oils for calming lavender. If a refreshing shower beckons the morning after, Rituals The Ritual Of Ayurveda Foaming Shower Gel, £8.50, contains soothing rose and sweet almond oil to calm and collect senses. HOW TO KEEP IT Incorporating holistic help into your beauty routine calms a frazzled mind. Scented body oils and butters boost hydration levels and massaging them into skin provides a mindful moment. Try Votary Antidote Night Oil Lavender and Chamomile, £30, and The White Company Sleep Nourishing Body Cream, £30. For an on-the-go solution, apply Aromatherapy Associates Liberty Clear Mind Roller Ball, £18, to pulse points (wrists, neck and inner elbow), take a deep breath and feel instantly de-stressed.
And breathe… upgrade your bathtime routine to boost your mind and spirit
Kiehl’s Overnight Lip Buttermask For Lips, £22
Chanel Rouge Allure Velvet Extrême in Extrême, £31
Estée Lauder Pure Colour Desire Rouge Excess Lipstick in Shoutout, £34
Bobbi Brown Luxe Matte Lip Color in Red Carpet, £28
Complete your look with a glam, agedefying red lipstick
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A Modern Lip
MODEL WEARS (THIS PAGE): DRESS, £1,295, TEMPERLEY. HAIR CLIP, £15, ACCESSORIZE. OPPOSITE PAGE: DRESS, £225, FRENCH CONNECTION
HOW TO GET IT Statement red looks youthful when paired with minimal supporting make-up. ‘A barely there base coupled with soft taupe or neutral, glittery eyeshadow shades is the opposite of the painted-on retro look, which looks dated on mature faces,’ says Caroline Barnes, UK and Ireland Max Factor brand ambassador. New creamy matte textures blend beautifully when patted in with fingers to provide a softer finish. But the best way to wear red is by being confident, says Caroline. ‘Yes, it may take courage to put on, especially if you’re not used to wearing such a bold colour, but red lipstick creates a powerful party look that will instantly lift your mood.’ Our seasonal favourites are: Estée Lauder Pure Colour Desire Rouge Excess Lipstick in Shoutout, £34; Chanel Rouge Allure Velvet Extrême in Extrême, £31; and Bobbi Brown Luxe Matte Lip Color in Red Carpet, £28. HOW TO KEEP IT Bolder-coloured lipsticks tend to go the distance – their increased number of pigments gives them more staying power – but it’s worth lining lips first with a clear lip liner to prevent bleeding. If nudes and pinks are more your style, new longer-lasting formulas mean there’s less chance of them fading, but keeping lips in prime condition helps any shade stay put. Used nightly, Fresh Sugar Lip Wonder Drops Advanced Therapy, £21.50 (John Lewis & Partners), sloughs of dry patches, thanks to a gentle blend of fruit acids. We’ve been applying Kiehl’s Overnight Lip Buttermask For Lips, £22, afterwards for lips that are plump and primed for colour.
GIVE SKIN A LITTLE TLC Glowing skin in minutes
Bobbi Brown Luxe Eye Shadow in Overheated, £27
TWILIGHT EXTRAS A selective wash of shimmer over eyelids ofsets statement lips gorgeously. Neutral tones we love: Bobbi Brown Luxe Eye Shadow in Overheated, £27, and MAC Dazzleshadow Liquid in Flash & Dash, £16.50. For skin, buf Dior Rouge Blush Couture Colour in Midnight Wish, £34, up and over cheekbones for a subtle hit of radiance.
MAC Dazzleshadow Liquid in Flash & Dash, £16.50
Hydrating masks deliver speedy results. Our beauty panel tried 27 – these are their moisture-boosting must-buys... WINNER Sisley Express Flower Gel Mask £89.50 This floral-scented gel mask proved very efective during our lab test, scoring top marks for skin hydration. Testers also rated it, with 93% saying it left skin feeling fresh and hydrated after use. With a waiting time of only three minutes, our panel loved how quick and easy it was to use. 90/100 RUNNERS-UP Gatineau AquaMemory High Hydration Cream Mask £40 This mask performed well in our lab test, achieving 4/5. Testers also liked the smooth consistency of the product and its pleasant scent. They also said it was easy to remove and left skin feeling more moisturised immediately. 87/100 Rodial Dragon’s Blood Hyaluronic Mask £45 Also scored a big 4/5 in our lab assessment. Most testers found the texture pleasant and commented on how quickly it soaked into skin, leaving it feeling soft, fresh and hydrated. Some testers also used it as an overnight mask (as suggested) and said their skin felt great the next morning. 86/100
Dior Rouge Blush Couture Colour in Midnight Wish, £34
✶ HOW WE TESTED A panel of 539 at-home testers tried 27 hydrating facemasks, assessing each one’s texture, waiting time, how easy it was to remove and how hydrated skin felt afterwards. For our lab test, we took hydration measurements of testers’ skin using a Corneometer before and after use.
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HOW TO GET IT Bejewelled accessories are the fastest way to make both long or short hair partyready. Don’t overdo the sparkles, though. ‘If you’re accessorising your hair, balance it with less jewellery elsewhere,’ says Jonathan Soons, artistic ambassador at Headmasters, who used a Butler & Wilson Hair Clip, £78, here (left). ‘On shorter hair, a low side parting held in place with diamanté hair pins or clips is elegant, while on longer styles, jewels can be added to the base of side ponytails or pretty, dishevelled chignons.’ Jonathan also suggests grabbing a favourite brooch or bracelet and pinning into hair to add interest to your style, or try Anthropologie, Accessorize or J.Crew for more ideas. HOW TO KEEP IT If you plan to use heated tools, wash and blow-dry hair in the morning, so that it’s completely dry when you’re ready to style it, saving you time. A weekly treatment such as Philip Kingsley Elasticizer, £34, keeps hair looking healthy if you’re styling it more often than usual. Excess styling can leave hair looking dull, so a lightweight glossing mist is essential during party season. We love Kérastase Elixir Ultime Huile Légère, £41.40.
Kérastase Elixir Ultime Huile Légère, £41.40
Philip Kingsley Elasticizer, £34
Statement Nails
Chanel le Vernis in Opulence, £22
HOW TO GET THEM To create party-ready nails, don’t settle for gold or scarlet polish. ‘Modern nail art isn’t just for teenagers,’ says manicurist Elisha Micallef. ‘Delicate details, such as spots, add an unexpected twist, and they’re simple to do at home.’ Elisha used OPI Nail Lacquer in Glitzerland, £13.50, dotted over a sheer pink base, but on-trend, jewel-coloured metallic tones look fabulously festive, too. Try CND Vinylux Polish in After Hours, £9.95, OPI Nail Lacquer in Black to Reality, £13.50, and Chanel le Vernis CND Vinylux in Opulence, £22. We’ve found that Soigné Nail Art Tool Kit, £18 (soignenails.com), Polish in After Hours, makes getting creative easy. ‘Don’t overload your tool with polish. If you do, it won’t £9.95 create even-sized circles,’ says Elisha. ‘Experiment with their position to find a look that suits your nail shape and size.’ Prevent smudging by ensuring the dots are dry before finishing with a glossy topcoat, like Jessica Thick Plumping Top Coat, £13.50. HOW TO KEEP THEM Cuticle oil (or even olive oil, at a pinch) is your friend during the festive period. Not only does polish last longer on well-conditioned, hydrated nails, it also adds a temporary shine to a fading mani.
Soigné Nail Art Tool Kit, £18
OPI Nail Lacquer in Black to Reality, £13.50
MAKE-UP: CAROLINE BARNES. HAIR: JONATHAN SOONS. NAILS: ELISHA MICALLEF FOR OPI. STYLING: GABRIELLA MINCHELLA. MODEL AMY HANSON. GHI TESTING: PAULINE HUI, SUNAYAH ARSHAD, JASMINE LIM. MODEL WEARS (THIS PAGE): DRESS, £169, COAST. RINGS, £950 EACH, ASTLEY CLARKE. OPPOSITE PAGE: DRESS, £395, COAST. RINGS, AS BEFORE. CHAIR: SWEETPEA & WILLOW. PHOTOGRAPHY: LUCKY IF SHARP
A Touch Of Sparkle
‘IF YOU’RE ADDING BEJEWELLED ACCESSORIES TO YOUR HAIR, TONE DOWN THE SPARKLES ELSEWHERE FOR BALANCE’
LET IT
Rituals The Ritual Of Yalda Candle, £19.50. Inspired by festivities in ancient Persia, with pomegranate and watermelon
glow
Rachel Vosper 1 Wick Candle, £30. Comes in an array of soothing fragrances and elegant jars
Nothing says Christmas like a scented candle, but are there ways to make yours work harder?
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JOGB Living MOJO Sensual Candle, £65. A rich and welcoming blend
hat will your scented candle tally be this Christmas? Given, received, maybe even burnt? If you’re anything like us, not inconsiderable. But here’s the thing – how does your home actually smell? If sales of fragranced wax are on No 22 the up (John Lewis & Partners Centrepiece Scented Candle, alone reports a surge in demand £40. An armful over the past year, especially of freshly cut for luxury brands) and the white blooms oferings ever more enticing (Commodity at Space NK and Maison Christian Dior are chic new launches we’ve loved in 2018), we should all float through the year in a delicious cloud of fig and sandalwood. However, while scenting the odd corner of a room is one thing, filling your entire home with fragrance – and making it last – is another. So what’s the secret? ‘Fragrance rises, so place your candles lower down and you’ll smell them sooner – especially in large rooms with high ceilings, which can
John Lewis & Partners Winter Spice Amber Candle, £18. The store’s bestselling Christmas scent, this year in glowing amber livery
Crabtree & Evelyn Noël Poured Candle, £42. Fir, citrus peel and mulled wine spices say instant Christmas
be hard to fill with scent,’ says candle guru Jo Malone, founder of Jo Loves. ‘Try the bottom of an unlit grate or fireplace, to trap the fragrance and stop it from wafting away.’ To infuse a whole house with scent, place large candles at the foot of a staircase with glass candle cylinders over the top to throw fragrance even higher (we like LSA International Oak Candle Holder and Glass Shade, £65). Underperforming candles work best in the smallest room of the house – usually the loo – where they’ll fill the space. ‘If you’re expecting guests, light candles an hour before they arrive, but put them out after a couple of hours to prevent the wick flopping to one side,’ says Jo. Also let surfaces melt out to the sides of the jar before blowing them out to ensure they burn evenly the next time you light them, and trim wicks to around 5mm between burns to prevent smoking (dedicated trimmers are easier to use than scissors – try The White Company Wick Trimmer, £15). Finally, keep the Floral Street Fireplace Candle, £28. Warming birch and Tuscan leather brightened with raspberry
Molton Brown Muddled Plum Single Wick Candle, £42. A festive punchinspired blend of plum, rum and honey Diptyque Limited Edition Amande Exquise Candle, £53. Marzipan notes of almond and tonka bean
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Cire Trudon Odeurs d’Egypte Amon Classic Candle, £78. A hypnotic fragrance combining incense and cedarwood
WORDS: ALEXANDRA FRIEND. PHOTOGRAPHY: LUCKY IF SHARP
Jo Loves Christmas A Layered Candle, £80. A trio of layers takes you from pine needles to log fires via fruit and spice
inside of their jars looking pretty with kitchen towel and a dab of washing-up liquid, says Jo. As for the scents themselves, heavier notes linger for longer – think amber, woods and rich blooms, such as jasmine and tuberose. ‘Citrus and lighter floral notes need more warmth in the air to bring them out, so save those for spring,’ says Jo. To seal the deal, supplement candles with room sprays (mist curtains, cushions and bedlinen) and reed difusers (Urban Apothecary Reed Difusers, £35, smell out of this world – try Oudh Geranium or Oriental Noir). Keep their scent circulating by placing them in open spaces rather than in corners, and turn a few sticks every day – never the whole bunch at once, or the liquid will evaporate too quickly. Of course, a variety of candles is best for social occasions. ‘Create, change, keep it lively,’ says Laurent Delafon, CEO of United Perfumes. For an intimate winter gathering, try candles with smoky or woody notes. Floral Street Fireplace Candle, £28, is the perfect dupe for a log fire, while JOGB Living Mojo Sensual Candle, £65,
is rich with incense. For a sparkling party, use lots of floral scents to mimic cut blooms (No 22 Centrepiece Scented Candle, £40, is all lush white petals and freshly snapped stems). But to soothe sore heads the next day, it’s back to the log fires or something soft – Rachel Vosper 1 Wick Candle in French Lavender, £30, is comforting, and the jar’s beautiful. Mealtimes require a particularly sensitive approach. ‘Subtle herbal or spicy scents work well with most foods, but anything too strong will distract the nose from the meal, so light your candles earlier in the evening and put them out just before your guests arrive,’ says Laurent. Once blown out, replace with unscented tapers and tea lights for atmosphere, then do as Jo Malone does and bring in a few miniature scented candles with pudding to refresh the mood and to get rid of foodie odours. But however you use your candles, make sure you do actually use them. With an impending Christmas set to boost your tally, there’s no reason to save for never.
Amber, woods and rich blooms linger for longer
Crabtree & Evelyn Supper Club Candle, £42. Light herbal notes make this an ideal dinner companion
Cowshed Winter Candle, £38. A floral take on festive, with rose, ylang ylang, cinnamon and clove
Neom Limited Edition Precious Moment 3 Wick Candle, £45. Uplifting ginger, citrus and vetiver help to counter the post-lunch slump
Elemis Joyful Glow Candle, £27.50. Soft and comforting vanilla, orange and cinnamon
E XC LUSIV E GH OF F E R ■
Look & feel
FABULOUS for less 20% off
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at neomorganics.com
We’ve teamed up with natural wellbeing brand Neom Organics to ofer you 20% of your online shopping. It’s the perfect excuse to indulge in some retail therapy – and to get ahead with your Christmas gifts. We’ve got our eyes on the Bedtime Heroes set, with its warming lavender pillow mist and skin-pampering body oil, and The Gift of Happiness box, complete with a nourishing hand balm, mood-boosting body wash and zesty body scrub for smoother-looking skin. Visit neomorganics.com and you’ll see that there’s something for everyone. Happy shopping! HOW TO CLAIM: To redeem, visit goodhousekeeping.co.uk/ ofersdec18 to receive your exclusive 20% of online discount code, which you can then enter at the checkout at neomorganics.com from 23 October to 5 December. TERMS & CONDITIONS: *Customers must sign up to an account and be logged in to neomorganics.com to use the code. The code applies to full-price items online only and can only be used once per customer/order. Discount does not apply to discounted items or duos. The code must be entered at the basket page to redeem the 20% discount. Postage is not discounted. Offer cannot be exchanged for cash value or used in conjunction with any other offer. Offer valid from 23 October to 5 December 2018.
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Designer brands already at half the price Heels, boots, bags… we love them all. If, like us, you’re shoe and bag obsessed, visit shoeaholics.com. It has hundreds of brands, from Ted Baker, Michael Kors and Tory Burch to FitFlop, Aldo, Carvela and UGG, at up to half the original price. So, if your wardrobe needs a seasonal update or you want to complement a party dress with new heels (and you love a bargain just as much as you love designer brands), welcome to shoe and handbag heaven! With this ofer, you’ll receive a further 25% of the already-discounted prices. HOW TO CLAIM: To redeem, visit goodhousekeeping.co.uk/ ofersdec18 to receive your exclusive 25% of discount code, which you can then use online at shoeaholics.com when making your purchase from 23 October to 5 December. TERMS & CONDITIONS: **Offer is valid until midnight on 5 December 2018 when you purchase from shoeaholics.com. The code must be added at the basket as discount codes cannot be added retrospectively. Offer cannot be used in conjunction with any other voucher or discount code or be redeemed against delivery costs. Read the delivery policy for more details before completing checkout at shoeaholics.com/customer-services/delivery-information/?ref=sa.
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A reason to CELEBRATE Let Always Discreet Pads give you the confidence boost you need to enjoy this time of year with family and friends, with one less worry
U
nexpected surprises, laughing so hard you could cry, travelling to meet up with loved ones and indulging in rich food and drink are just a few of the things we all look forward to during the festive season. But those very things we enjoy may also present challenges for the one in three women who have sensitive bladders. We may avoid situations because we’re worried about leaks, but there’s an easy way to resolve our concerns.
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It’s easy to look after a sensitive bladder without spoiling the party mood. But keep in mind that alcohol, cafeine and spicy foods can cause bladder irritation, so be careful when eating turkey curry or drinking that extra
glass of mulled wine. It’s also important to drink plenty of water to avoid concentrated urine and keep your system functioning normally. And remember, Always Discreet Pads ofer simple, efective protection and are easy to take with you in your handbag or suitcase.
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■ G OO D HE A LTH
Revive festive YOUR
SPIRIT
OH NO, YOU CAN’T… OH YES, YOU CAN! Focus on natural wellbeing moves and therapies to help reframe your mood, let go of any holiday anxiety and de-stress
CURE PARTY ANGST Clear festive fog Why is it that some events cause worry? Whatever your festive nemesis – new people, unknown places, dress anxiety – face it with an easy mind/body move. ‘While walking into a room, concentrate on the sensation of your body to ground you in the moment and boost your confidence,’ says Dominique Antiglio, author of The Life-Changing Power Of Sophrology, who also runs sophrology sessions – a mix of meditation, breathing and relaxation exercises. ✶ Open your chest, stand tall and be aware of your feet connecting to the ground. Focus on breathing deeply, so your stomach inflates, and notice how your inner state shifts to a more confident self. ✶ Set the intention to be self-confident and open-minded before you walk into any room. Look at people and situations as if seeing them for the first time, without fixed ideas and with excitement. ✶ Take a long out-breath through your mouth – imagine all the tension and worry going out with it. Then inhale fresh air that’s full of confidence and positivity. Now in you go and enjoy!
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Losing your Christmas focus? You may be dehydrated or even partied out, but pineapple could help. Nutritionist Joy Bauer, author of Joy’s Simple Food Remedies: Tasty Cures For Whatever’s Ailing You, is a fan. ‘Pineapple is rich in water and contains bromelain to aid digestion and ease inflammation, which helps a headache or sore muscles after a night of dancing.’ Try her head-clearing shake: in a blender, add ½ frozen peeled banana, ½-1 cup frozen pineapple chunks, ½ cup milk, 1tsp vanilla extract and 3-5 ice cubes. Process until smooth. TIP If you prefer, you can use fresh banana and canned pineapple.
CREATE HOLIDAY HARMONY
The family are coming. Four words that can bring on angst – fast! Hauling out the difuser could help, and aromatherapist Glenda Taylor has a blend for all reasons. Into a difuser, add 3-4 drops of each of the oils if… THEY’RE DISAGREEING Mandarin + orange + grapefruit = makes them cheerful! THE MOOD’S NOT GOOD Clary sage + petitgrain + rose geranium = to rebalance. THERE’S NO ENTHUSIASM Peppermint + lemon + black pepper = to perk ’em up! THEY’RE TOO HYPED! Chamomile + lavender + mandarin = will calm them. goodhousekeeping.co.uk
Pass on perfection Trying to create an ideal Christmas? Save yourself the stress and embrace wabi sabi, the Japanese concept of understanding the transient nature of everything and finding beauty in imperfection. Beth Kempton, author of Wabi Sabi: Japanese Wisdom For A Perfectly Imperfect Life, suggests the following ways to relax and tune in: ✶ Honour the beauty of simplicity this Christmas. Allow connections and conversations to be the star. ✶ Remember wabi sabi-inspired hospitality is not about having a tidy house, designer furniture or perfectly behaved children. It’s about sharing your home in a relaxed and thoughtful way, and being sensitive to your guests. ✶ Accept that Christmas comes and goes. Diicult moments will pass. So, too, will magical ones – make sure you hold them close. ✶ Be kind to yourself. When guests arrive, accept that what’s done is done and what isn’t done isn’t done. The most important thing is to be present and make the most of it.
Stay calm and in control this Christmas
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When your to-do list becomes a forgotten-to-do-it list, clear your head and reboot your mood with some festive baking. Try something easy, such as biscuits, and include cinnamon, which has an uplifting scent. If baking isn’t for you, energy guru Madison King (madisonking.com) recommends a ‘crown pull’ for clearing your thoughts: ✶ Using both hands, spread out fingers and place fingertips on the centre of your forehead so they’re touching. ✶ Press gently and pull the tips of your fingers from the centre of your forehead out and down to your ears. ✶ Repeat the stretch from the top and centre of your head down to your neck, stopping when you reach your necklace line. Smile and take a couple of deep breaths.
COMFORT A CHRISTMAS TUM A gassy, bloated stomach is the downside of festive fun – a soothing tea should help. What should you include? ‘Peppermint is an antispasmodic that may help with IBS. Coriander has been used for centuries as a digestive aid and cumin has been suggested to help decrease gas,’ says Joy Bauer. ✶ In a teapot, add 1 peppermint tea bag; ½tsp whole coriander seeds; ½tsp whole cumin seeds. Add 1½ cups boiled water. Steep for 5min, then strain and sip.
Boost your energy and have fun!
4
EASY ways to revive your ENERGY!
✶ SNIFF LEMON for an instant lift. Wearing a fragrance is the easiest way. Choose one that contains lemon oil, such as Dad’s Garden Lemon Tree Body Spray, £15, lush.com. ✶ TAKE GINSENG – it helps combat fatigue, says pharmacist Shabir Daya. He suggests taking Sibergin by Health Aid, £15.99 for 30 caps, victoriahealth.com. ✶ SPRITZ A VIT – opt for B12, as it will help improve energy and concentration. Try BetterYou Boost Daily Vitamin B12 Oral Spray, £11.95, betteryou.com. ✶ GIVE GUAYUSA A GO – the leaves of this herb are rich in antioxidants, with a natural cafeine hit said to boost energy. Take in capsules, or break them open and make tea. Try World Organic Guayusa Leaves, £20 for 90 caps, victoriahealth.com.
SHOP MINDFULLY
Christmas shopping – we start out enjoying it and end up throwing money at it to make it stop! ‘By taking a mindful approach, we can shop calmly with thought and avoid blowing the budget,’ says mindfulness expert Amy Malloy (nomoreshoulds.com). Here’s her checklist: Plan ahead Set your intentions with a list and budget. Remember the amount spent is less important than how the gift makes someone feel. Reflect regularly When we get tired and stressed, it’s easy to just buy something for the sake of it. Now and again, try this three-minute mindfulness routine: ✶ STOP Notice the weight of your feet against the floor. Now take in the sounds around you – observe them objectively, letting them come to you rather than seeking them out. Just let them be. ✶ BREATHE Now focus on your breath, going in and out of your nose. Count 10 breaths; breathing in for four and out for four. ✶ WATCH Step into your mind and observe any impulsive or anxious feelings, and acknowledge them. Let them be, knowing it’s okay not to act on them. Now visualise your buys, one by one. Notice how you respond to them – if something doesn’t feel right, it doesn’t matter. Be kind to yourself – you can always take it back and find something else. It’s part of the Christmas experience!
SING OUT SEASONAL EASE FESTIVE FEET! STRESS Shopping, prepping, entertaining and partying – Christmas is a time of aching and unhappy feet. Don’t worry, podiatrist Dr Bharti Rajput has a duo of sole soothers… ✶ SOAK AWAY PAIN Fill one large bowl with cold water and another with water as hot as you can comfortably stand. Add essential oils or a peppermint tea bag to hot water. Sit comfortably, then place your feet in the cold water for 5min, then into hot for 5min. Repeat up to three times. This ‘hydromassage’ makes feet feel invigorated in no time. ✶ TRY A WORKOUT After a long day shopping, soak your feet, as above, and apply foot cream. Then rest feet on a stool in front of you and pull your toes towards you to stretch calf muscles. Hold for 30sec. It will be a bit ‘ouchy’ but work through it. Relax and repeat five times. For your toes, place feet on a bath mat and try lifting it using the tips of your toes.
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There’s no debate about it, singing is a brilliant stress-buster – and it’s free! Studies show that group singing helps improve our mood, mental health and our social connections. Now is the ideal time to start belting tunes out. Join a Christmas choir, tag along with carol singers and get to some concerts. At the very least, buy a new Christmas CD and crank up the volume!
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WORDS: LYNN CARDY. PHOTOGRAPHY: BETH STUDENBERG/THELICENSINGPROJECT.COM, GETTY
SOOTHE YOUR MIND
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’Tis the season to be healthy
The doctor’s seasonal
SURVIVAL GUIDE Dr Sarah Jarvis reveals the top festive health woes that come up in GP’s surgeries across the country and how to avoid them goodhousekeeping.co.uk
Indigestion One of the conditions most easily explained by the excesses of Christmas is indigestion. For most of my patients, the holiday period is a time when, from a healthy living perspective, all bets are of. Another mince pie? Why not? It’s Christmas. Glass of fizz at breakfast? It would be rude not to. The burning upper abdominal pain of indigestion is caused by irritation or inflammation of your upper gut lining – and, in severe cases, by ulcers in the gut lining. A variety of food and drinks have been implicated in indigestion and heartburn, and the list reads like a Christmas dinner menu. They include chocolate, alcohol,
peppermint, tomatoes, hot drinks, onions and spicy foods. Being overweight contributes, as do irregular eating patterns. If you want to avoid indigestion over Christmas, pace yourself. Come up with some lighter alternatives to traditional Christmas puddings and pies, clear the table after each course rather than leaving food out to tempt you and go out for a bracing family walk between courses.
Heartburn Just like indigestion, heartburn is often down to excess. It’s caused by inflammation of the oesophagus, usually due to acid from the stomach refluxing back towards the throat. Consequently, another symptom is an acid taste at the back of the mouth. Other DECEMBER 2018 GOOD HOUSEKEEPING
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Colds and flu Cold weather and central heating can both dry out mucous membranes, making it easier for germs to get through the lining of your nose into your system. Add that to sneezing families congregating in one room all day and it’s hardly surprising that coughs and colds are common at this time of year. The evidence for supplements like vitamin C, echinacea and Kaloba preventing colds is limited, but they’re unlikely to do any harm. Regular exercise and a healthy diet have much more robust proof where preventing colds is concerned. Of course, it’s not too late to get your flu immunisation if you’re in an at-risk group. Do ensure eligible children have theirs, too – they’re ‘super-spreaders’ of the influenza virus.
Insomnia Most of us have periods when we don’t sleep well, often due to stress. It seems ironic that Christmas is a peak time for sleep disturbance when we should all be relaxing. But where sleep is concerned, routine is your friend, and that goes out of the window over the festive period when many of us don’t have to get up for work. Going to bed and getting up at the same time each day prevents your body clock getting out of sync. So if you’re having a drinks or dinner party,
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Accidents can happen at any time of year, but more than 80,000 people end up in A&E over the Christmas period, with over 6,000 being admitted to hospital on Christmas day alone. More than 1,000 people a year are injured while putting up Christmas decorations! invite folk early and set an end time. Don’t stay up for hours washing up – instead, set an alarm to get up at your usual time (it’ll still be there!). Importantly, keep your alcohol intake down – you may go out like a light after a few drinks, but the quality of your sleep will be poorer and you’ll wake early.
Headaches Tension, disrupted sleep, too much alcohol – the perfect recipe for a headache. All the more reason for keeping stress to a minimum – plan to have some mental downtime during your Christmas preparations and make sure you prioritise a few festive early nights. Alcohol, of course, is a major contributor to headaches, even if you haven’t drunk enough for a full-blown hangover. Opt for a glamorous nonalcoholic cocktail so you don’t feel you’ve missed out. Otherwise, a glass or two of fizz is fine, but alternate with soft drinks and don’t start too early. And beware excess cafeine, which can trigger migraines.
◆ Test fairy lights and replace if faulty; keep glass decorations and novelty toys out of reach of small hands; use a stepladder (not a chair) to take things down from the loft or put up decorations; and keep stairs clutter-free to avoid falls. ◆ Alcohol and sharp knives or hot pans don’t mix. Lacerations from knives go without saying, especially when trying to get lunch for large numbers on the table the moment the Queen’s speech ends. But scalds from boiling water or hot fat, sprains or fractures from falls, electrocution and food poisoning are high up the list too. ◆ To avoid accidents, don’t let anyone who’s been drinking into the kitchen; never leave leftover food out of the fridge overnight; clean up oil (or other) spills on the floor immediately; and do the mince-pie making and gingerbread-house decorating with the children well in advance, keeping them out of the kitchen in the run-up to Christmas lunch.
MY CHRISTMAS MEDICINE CABINET ◆ Paracetamol and ibuprofen – for colds, headaches and other people’s hangovers (obviously I never drink to excess!) ◆ A liquid antacid from the pharmacist – they neutralise stomach acid for short-lived but rapid relief from heartburn and indigestion. ◆ Indigestion tablets (ranitidine, omeprazole or esomeprazole) – also
available from the pharmacist, they reduce stomach acid production so are more efective and long-lasting than antacids. ◆ Anti-inflammatory gel (ibuprofen or diclofenac) – they provide similar pain relief to tablets for strained and aching muscles, but don’t cause the same side efects, such as indigestion. ◆ Cystitis relief sachets – if you’re running around over Christmas and don’t drink enough fluids,
dehydration can make you prone to cystitis. ◆ Tweezers – for splinters. (I’ve rescued holly berries from children’s nostrils too, but this requires blunt-ended forceps). ◆ Clingfilm – layered loosely over significant burns (never wrapped tightly); it is a clean, non-stick wrapper while you get medical help.
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PHOTOGRAPHY: SHUTTERSTOCK, GETTY. PORTRAIT OF DR SARAH JARVIS: DAN KENNEDY. STYLING: CAROLINE BAXTER. STYLING ASSISTANT: MADDIE BURROUGH. HAIR & MAKE-UP: CHARLOTTE GASKELL AT LHA REPRESENTS, LINDSEY POOLE. PINK DRESS, JAEGER. CONSULT YOUR GP ABOUT ANY SPECIFIC CONCERNS AND BEFORE FOLLOWING MEDICAL ADVICE ON THESE PAGES
[continued from A good night’s previous page] sleep is crucial symptoms of both to feeling well heartburn and indigestion include bloating, wind, nausea, being sick and feeling full quickly when you eat. Anything that restricts your stomach (tight party dresses, belts or waist-control underwear), along with large meals and eating late at night, put you at greater risk of heartburn. To avoid it, have your last meal or snack at least three hours before bedtime – don’t be tempted to make late-night sandwiches. Use books to raise the head of the bed by 10-20cm (heartburn is worse if you lie flat). Don’t prop yourself up on pillows – this causes you to bend at the waist, which can make heartburn and indigestion worse.
Now that’s a RELIEF
It’s time to end the taboo that surrounds vaginal dryness – and with Vagisan MoistCream, there’s no need to suffer in silence
GOO D HOUSEK EEPING PROMOT ION
T *MANAGEMENT OF SYMPTOMATIC VULVOVAGINAL ATROPHY: 2013 POSITION STATEMENT OF THE NORTH AMERICAN MENOPAUSE SOCIETY: MENOPAUSE 2013; 20 (9): 888-902
imes have changed. Now the menopause is no longer taboo we can share our experiences, whether positive – that sense of freedom, perhaps – plus the not-so-positive, like bad hair days. But there’s still one topic some people find diicult to discuss. If you sufer from vaginal dryness like many other women, you’ll know how uncomfortable it can be. But did you know there’s a hormone-free, over-the-counter product to help? Vagisan MoistCream contains soothing lipids that relieve the symptoms of vaginal dryness – now that’s a change for the better.
It’s time to end the taboo surrounding vaginal dryness Comfort on call N Vagisan MoistCream goes beyond conventional gel lubricants to moisturise and care for the delicate skin inside and around the vagina. This gentle, oil-in-water formula contains soothing lipids that relieve the sensation of dryness, itching, pain and discomfort, including during intercourse. N It’s hormone-free and can be used during the menopause, after giving birth and while taking contraceptives and other medication. Find it at your local chemist – no prescription needed.
D E L I C AT E S U B J E C T Sometimes painful and distressing, vaginal dryness may be triggered by oestrogen deficiency during the menopause, hormonal fluctuations after giving birth and taking progesterone only contraceptives. Some medication – including chemotherapy, antidepressants and antihistamines – can also trigger the burning, itching and painful
Vagisan MoistCream, RRP £14.99, is available in Boots and leading pharmacies. For more details, visit vagisan.co.uk and facebook.com/VagisanUK
symptoms of dryness in and around the vagina. Also, as many women know only too well, stress doesn’t help either. And you don’t have to feel pain during intercourse to sufer from vaginal dryness. Almost one in two women over 45 years of age have experienced vaginal dryness*, yet it remains a delicate subject that’s diicult to talk about, even with your GP. The good news? Vagisan MoistCream delivers hormone-free relief – no prescription needed. Its applicator makes it easy to use and delicate, intimate skin quickly feels more comfortable. It’s time to end the taboo.
G OO D H OME S ■ PHOTOGRAPHY MARK SCOTT HOMES EDITOR CAROLYN BAILEY
Welcome to your
Christmas home Make your home sparkle with golden decorations, pretty fairy lights, soft candlelight and swathes of foliage and flowers Wreath, from £90, McQueens. Lanterns, from left: from £75, Louisa Grace Interiors. Chesterton lantern, £40 small; £95 large, both The White Company. Malvern lantern, £39.99, Lights4Fun. Stainless steel lanterns, from a selection, QVC. Presents wrapped in paper, from a selection, Paperchase and Roger la Borde. Ribbon, from a selection, VV Rouleaux and Jane Means. Himalayan slippers, £55; Tikka slippers, £39, both Nauseni
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Sweeping entrance First impressions count, so plan your hall decorations carefully, scaling them up or down depending on your space. A tree festooned with fairy lights is always a big hit in a hall if you have room: pile as many gifts as you can underneath it, and on the stairs if they’re wide enough. Twist garlands – fake or real – along the banisters for the finishing touch.
G OO D H OME S ■
Gifts at the ready Hang custom-made stockings from your banister, filled to the brim with small gifts for family and friends, and wait for the big day!
,
ABOVE Pre-lit poinsettia garland, £139, Balsam Hill. Stockings, made up in fabrics from a selection at Kirkby Design and Jane Churchill at Colefax and Fowler. Presents wrapped in paper, from a selection, Paperchase, Caroline Gardner and Roger la Borde. Ribbon, from a selection, VV Rouleaux and Jane Means OPPOSITE Nordmann Fir pre-lit artificial tree, £1,199 as shown, Balsam Hill. Baubles, from a selection, Gisela Graham. Presents wrapped in paper, from a selection, Paperchase, Caroline Gardner and Roger la Borde. Ribbon, from a selection, VV Rouleaux and Jane Means. Marguerite console table, £995, Andrew Martin. Geo hurricane lamp, £25, John Lewis & Partners. Tealight holder, £16 for a set of 3, Next. Pre-lit poinsettia garlands (on staircase), £139 each, Balsam Hill. Fern wreath (in window at top of stairs), £25, John Lewis & Partners. Shalimar runner, £1,285, Oka. Moritz dining chair (just seen, right) in Amber, £299, John Lewis & Partners goodhousekeeping.co.uk
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Festive cheer
Pile on the decorations, adding bowls filled with gifts, jars stacked with baubles, Christmas candles and vases of berries and deep red roses.
Marguerite console table, £995, Andrew Martin. On table, from left: Ornamental bowl, £95 for 2, Andrew Martin. Butterfly garland, from a selection, VV Rouleaux. Snowy tree decorations, from a selection, Gisela Graham. Winter candle, £20, The White Company. Green vase, £12.50, Marks & Spencer. Apothecary vase, £20; crackled candlesticks, £89 for 3; Bacchus sundae dish, £39, all Sophie Conran. Decorative sprig, from a selection, Gisela Graham. Columbus rug in Gold, from £270, Louis de Poortere at John Lewis & Partners. Costelli ottoman in Blood Orange, £195; Cria throw in Flame, £285, both Oka. Nordmann Fir pre-lit artificial tree, £1,199 as shown, Balsam Hill. Baubles, from a selection, Gisela Graham. Presents wrapped in paper, from a selection, Paperchase, Caroline Gardner and Roger la Borde. Ribbon, from a selection, VV Rouleaux and Jane Means. Find a similar wall light at Bespoke Lights
Warm & cosy
Get the party started! Your sitting room will become your space to gather and socialise, so decorate your mantelpiece with seasonal blooms, cram your Christmas tree with glistening baubles, fill tables with fruit, pastries and lots of candlelight, plump your cushions and, last but not least, light the fire (but remember to never leave fires or lit candles unattended).
Frosted Fraser Fir pre-lit artificial tree, £449 as shown, Balsam Hill. Baubles, from a selection, Gisela Graham. Presents wrapped in paper, from a selection, Paperchase, Caroline Gardner and Roger la Borde. Ribbon, from a selection, VV Rouleaux and Jane Means. Floral mantelpiece arrangement, from £240, McQueens. Flourish fireguard, £156, Oka. Grande Dame sofa, from £2,669 as shown, Sofa Workshop. On sofa, from left: 5A Diamond cushion, £35, Dunelm. Cushion made up in Lumen fabric in Gold, £160 a metre, Kirkby Design. Peregrine cushion cover, £42, Oka. Amina rug, £795, Andrew Martin. Opplyst coffee table (centre, part of a set of 2), £1,350, Oka. On table, from left: Crown candle holder, £46, Sophie Conran. Dinner candles, from a selection, Gisela Graham. Crackers, from a selection, Celebration Crackers. Eve 2-tier tray, £298, Jonathan Adler. Mince pies, from a selection, Brick House. 5A tray, £29, Dunelm. Spot glasses, £5 for 2, George Home. Metallic straws, £2.50 for 30, Talking Tables. Ginkgo tealight holder, £6, Dunelm. Gold base carafe, £22, John Lewis & Partners. Launceston armchair (fireside), £855, Oka. Damask cushion (back), £60, Laura Ashley. Cushion (front) made up in Batali fabric in Gold, £75 a metre, Jane Churchill at Colefax and Fowler. Athens throw (draped), £89.95, Bronte by Moon. Tria side table (between chairs, just seen), £125, Loaf. White Christmas large candle, £60, The White Company. Snowy tree decorations, from a selection, Gisela Graham. Cambridge armchair, from £975, Laura Ashley. Cushion made up in Valleta fabric in Gold, £37 a metre, Villa Nova. Side table (part of a nest), £99, Next. Winter candle, £20, The White Company
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Ready, steady, relax Draw up a chair, put your feet up and take a well-deserved break (remember to delegate the jobs!). Peace accent chair, £379, DFS. Hanover cushion (back), £40, John Lewis & Partners. Cushion (front) made up in Lumen fabric in Gold, £160 a metre, Kirkby Design. Amina rug, £795, Andrew Martin. Ella nest of tables, £135, Next. On front table: flamingo candlestick, £25, House of Fraser. On back table: Stillhet tealight holder (just seen), £4, Ikea. Leaf dinner candle holder, £45, Laura Ashley. Dinner candles, from a selection, Gisela Graham. Walden console table, £1,250, Oka. On console, from left: Gold metal leaf wreath, £200, Laura Ashley. Mercury tealight holders, £3.95 each, Graham & Green. Star LED light, £5, George Home. Floral mantel arrangement, from £240; vase arrangement, from £90, both McQueens. Presents wrapped in paper, from a selection, Roger la Borde. Ribbon, from a selection, Jane Means
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Flower power Give a side table a festive makeover with a glamorous golden tablecloth. A square cloth will drape beautifully over a round table. Place a large floral display in the centre and add tealight holders to create a lovely glow. Tablecloth made up in Kazue fabric in Spice, £25 a metre, Scion. Downton tealight holders, £9.95 each; Angular tealight holders, £17.95 each, all Graham & Green. Floral arrangement, from £90; vase, from a selection, both McQueens. Frosted Fraser Fir pre-lit artificial tree, £449 as shown, Balsam Hill. Baubles, from a selection, Gisela Graham OPPOSITE Tablecloth made up in Creek fabric in Red, £45.50 a metre, Clarke & Clarke. Originals stacking dining chairs (back), £370 each; Originals All Purpose dining chairs (front), £395 each, both Ercol. On table, from left: candle holders; dinner candles, from a selection, both Gisela Graham. French Antique cutlery set, £34.95 for 24 pieces, Dibor. Tumbler (used as vase), from a selection, Creative Tops. Red Calico dinner plates, £16 each; Santa side plates, £13 each; Santa cereal bowls, £14 each; and Osbourne mug in Red Calico, £18, all Burleigh. Broadwell wine glasses, £20 for 4, Garden Trading. Festive centrepiece candle holder, £30, Laura Ashley. Crackers, from a selection, Celebration Crackers. Joy jug, £39.95, Emma Bridgewater. Red napkins, from a selection, George Home. Parisian glass cake stand, £13, Dibor. Mince pies, from a selection, Brick House. Reindeer bowl, £19.95; Three Kings mugs (just seen), £24.95 each, all Emma Bridgewater. Belle Rouge wine glass, £6, Dibor. Champagne flute, £10, Laura Ashley. Big Mucker shelf unit, £545, Loaf. Top shelf, from left: tealight holder, £16 for a set of 3, Next. Nomadic Traveller candle (small), £6, Sainsbury’s Home. Gold tree ornament, £10, Dunelm. Tealight holder, £16 for a set of 3, Next. Second shelf, from left: tall vase, £12, and short vase, £10, both Next. Nomadic Traveller candle (large), £12, Sainsbury’s Home. Fern wreath, £25, John Lewis. Third shelf, from left: Mercury tealight holders, £3.95 each, Graham & Green. White Christmas large candle, £60, The White Company. Green ceramic vase, £18, Next. Fourth shelf, from left: Ruby crystal glasses, £28 each, Joanna Wood. Bacchus sundae dishes, £39 each, Sophie Conran. Star LED light, £5, George Home. Bottom shelf: Ornamental bowls, £95 for 2, Andrew Martin. Presents wrapped in paper and ribbon, from a selection, both Jane Means. Frosted Fraser Fir pre-lit artificial tree, £449 as shown, Balsam Hill. Baubles, from a selection, Gisela Graham
Brunch time Enjoy the festive dining experience whatever time of day! If you’re planning a family brunch, keep it informal – but don’t stint on candles and decorations.
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Dinner is served
Create a sparkling table ready for your fabulous Christmas meal. Layer the place settings, starting with a charger plate, then your dinner plates. Fill cake stands with fruit and gifts, arrange beautiful floral displays studded with gold pillar candles along the middle of the table, and add a few treats at each place setting. Hey presto – all set for the main event! Frosted Fraser Fir pre-lit artificial tree, £449 as shown, Balsam Hill. Baubles, from a selection, Gisela Graham. On mantelpiece, all accessories, from a selection, Gisela Graham, except Mercury tealight holders, £3.95 each, Graham & Green. Hallstatt dining chairs, £565 each, Oka. Tablecloth made up in Estella fabric in Pale Gold, £75 a metre, Jane Churchill at Colefax & Fowler. On table, from left: floral centrepiece arrangements, from £150 each as seen, McQueens. Glass tealight holders, £6.95 each, Graham & Green. Candles, from a selection, Gisela Graham. Crackers, from a selection, Celebration Crackers. Nala cutlery, £151 for 16 pieces, Viners. Charger plates, £2.50, Wilko. Jardin dinner set, £100 for 4 pieces, Vera Wang for Wedgwood. Napkins made up in Kazue fabric in Spice, £25 a metre, Scion. Glassware, from a selection, all Creative Tops. Mercury tealight holders, as before. Placecard holders, £4.99 for 4, Lakeland. Leaf plate, £14, Joanna Wood. Cake stand, £129, Sophie Conran. Shell dish, £145, Joanna Wood. Candlesticks, from a selection, Gisela Graham
■ G OO D HOMES
Finishing touches Floral centrepiece arrangement, from £150, McQueens
Tie napkins with sparkling rickrack adorned with twigs and pine cones sprayed gold and a sprig of fresh foliage. Table runner, from a selection, Walton & Co. Leaf dish, £14, and shell dish, £145, both Joanna Wood. Napkin made up in Kazue fabric in Spice, £25 a metre, Scion. Gift wrap, from a selection, and gift tag, £2 for 10, Paperchase. Ribbons, from a selection, VV Rouleaux and Jane Means. Champagne coupe, £35 for 4, The White Company
Tuck a fresh rose bloom into each napkin ring. Beaded place mat and napkin ring, from a selection, both Walton & Co. Napkin made up in Kazue fabric in Spice, £25 a metre, Scion. Jardin side plate, part of a 4-piece set, £100, Vera Wang for Wedgwood. Tealight holder, £6.95, Graham & Green
Mix and match plenty of baubles to create a showstopping tree – and remember to add a few last-minute edible decorations for loved ones. Frosted Fraser Fir pre-lit artificial tree, £449 as shown, Balsam Hill. Baubles, from a selection, Gisela Graham. Personalised edible baubles, £11.50, Biscuiteers. Ribbon, from a selection, Jane Means
ADDITIONAL WORDS AND STYLING: JAMES CUNNINGHAM
Flowers and candlelight are a winning combination. Surround golden pillar candles with fresh roses, berries and foliage to create a real showstopper.
Time for a sundowner? Have drinks ready for your guests on an on-trend bar cart – pop a few decorations on top to add a festive feel. Cheers!
Luxe Loop drinks trolley, £375, Oliver Bonas. On top shelf: star decoration, from a selection, Gisela Graham. Drinks, from a selection, all Asda. Shell dish, £145, Joanna Wood. Dipped gin glasses, £24 for 2, John Lewis. Ruby crystal glass, £28, Joanna Wood. Metallic straws, £2.50 for 30, Talking Tables. Decanter, £20, Next. Gold ceramic fruits, £6.95 each, Joanna Wood. On lower shelf: gold hurricane lamp, £19, Dibor. Gold charger mat, £7, Laura Ashley. Star decoration, as before. Frosted Fraser Fir pre-lit artificial tree, £449 as shown, Balsam Hill. Baubles, from a selection, Gisela Graham. Presents wrapped in paper, from a selection, Paperchase. Ribbon, from a selection, VV Rouleaux and Jane Means
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GOO D HOUSEK EEPING PROMOT ION
ALL THAT GLITTERS Get into the Christmas spirit and spread the joy with Molton Brown’s dazzling festive collection
W
ho better than home and personal fragrance expert Molton Brown to help unleash your Christmas spirit? London’s fragrance savant has created new festive scent, the limited-edition Muddled Plum, an intoxicating fusion of East Sussexgrown Victoria plums and rich, dark rum, inspired by the meticulous
making of liqueur. Indulge in the Bath & Shower Gel, £24, sumptuous Body Lotion, £27, and tantalising Eau de Toilette, £45. Burn the welcoming Single Wick Candle, £42, and deck the boughs with a Festive Bauble, £12. As the ultimate magical touch, scatter biodegradable Scented Glitter, £30, on the tree, the gifts and the table – and spread the joy.
A halo of light-catching Scented Glitter around the table boosts its entrancing glow.
Make gifts even more enticing with a sprinkling of biodegradable Scented Glitter.
For more details on Molton Brown’s festive, limitededition Muddled Plum collection, visit moltonbrown.co.uk
Dust Scented Glitter on wreaths and tree boughs for fragrant, frosted highlights.
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Create a
shelfie
PHOTOGRAPHY: MARK SCOTT
Use golden china, glam glassware and gorgeous objets d’art to make a photo-worthy display
Top shelf, from left: leaf garland and glitter stars, from a selection, Gisela Graham. Gold dot wine glasses, £6 for 2, George Home. Bell Star wreath, £22, Laura Ashley. Tealight holders, £16 for 3, Next. Second shelf, from left: Tin, £8, Emma Bridgewater. Presents wrapped in paper, from a selection, Paperchase. Ribbon, from a selection, Jane Means. Dinner plates, £14 for 4, George Home. Tumblers, from a selection, Creative Tops. Ceramic fruits, £6.95 each, Joanna Wood. Decorative sprig, from a selection, Gisela Graham. Scented candle, £70, Cire Trudon. Decorative leaf stems, from a selection, John Lewis & Partners. Third shelf, from left: Glass tealight holders, £6.95 each; Shell candle holders, £13.95 each, all Graham & Green. Decorative sprig, from a selection, Gisela Graham. Mugs, £24.95 each; Alphabet mug decorations, £16.95 each, all Emma Bridgewater. Cluster decoration, £7, Laura Ashley. Tealight holder, £16 for 3, Next. Bottom shelf, from left: Wine glasses, £34.95 for 4, Dibor. Key decorations, from a selection, Gisela Graham. Carafe, £22; Geo hurricane lamp, £25, both John Lewis & Partners. Gold hurricane lamp, £19, Dibor. Bowl (just seen), £95 for 2, Andrew Martin. Tassel (used as keychain), from a selection, VV Rouleaux
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A touch of
sparkle Create a magical look for your tree, with enchanting decorations in glittering tones of green and gold
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COMPILED BY: JAMES CUNNINGHAM
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1 Striped, £1, B&Q 2 Scalloped, £12 for 3, A by Amara 3 Ribbed, £3.75, tch.net 4 Feathers, £4.50, Gisela Graham 5 Fronds, £5, John Lewis & Partners 6 Damask, £7.50, John Lewis & Partners 7 Art Deco, £22, Harrods 8 Faceted, £5.99, Dobbies 9 Foil and glitter, £8, Selfridges 10 Two-tone, £15 for 4, Marks & Spencer 11 Pearl, £2, George Home at Asda 12 Embellished, £18, Harrods 13 Encrusted, £10, River Island 14 Honeycomb, £3, Wyevale Garden Centres 15 Etched, £6, The White Company 16 Glitter leaves, £4.95, Liberty London 17 Beads, £15 for 6, Debenhams 18 Logo, £7.95, Liberty London 19 Gold twist, £3, Wyevale Garden Centres. goodhousekeeping.co.uk
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G OO D H OME S ■ Fir, £65, Liberty London Pre-lit, £24.99, very.co.uk
Ultimate Metal, £65, The White Company
COMPILED BY: JAMES CUNNINGHAM
Berry, £35, redlilly. co.uk
Come on in… Woodland, £20, Sainsbury’s Home
Ruby Fruits, £40, John Lewis & Partners
Welcome visitors to your home with a beautiful wreath
Snowy, £42, A by Amara
Mistletoe, £14, B&Q
Gold Oak, £175, VV Rouleaux
White Berry, £30, Gisela Graham at tch.net goodhousekeeping.co.uk
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Decadent dining Set a magically festive tone for your celebrations with a luxurious tabletop in shades of ruby red and glistening gold... Gold chip crackers, £20 for 12 (a pack of 2 colours), John Lewis & Partners Metallic taper candles, £3.50 for 2, Sainsbury’s Home
Pick crackers, £65 for 6, Selfridges
Wine glass, £10, Laura Ashley
Linen napkins, £5.49 each, LinenMe
Tray, £29, Dunelm
Decanter, from a selection, House of Fraser. Platter and baubles, from a selection, Joanna Wood. Find a similar napkin ring at Marquis & Dawe. China and cutlery, from a selection, Canvas Home. For a similar charger plate, try Zara Home. Tablecloth and napkin made up in Burnet fabric, £96 a metre, Harlequin
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Star napkin rings, £12 for 4, Debenhams
Santa and reindeer plate, £7.99, HomeSense
Royal Christmas cake stand, £60, Pip Studio from Amara
Flutes, £15 for 4, JD Williams Home
Radiance cutlery set, £35 for 16 pieces, Debenhams
Serving bowl, £13, Cult Furniture
Appaloosa highball glass, £22 for 2, Sophie Conran
Tablecloth, £19.99, H&M Home Table confetti, £2.99, Ginger Ray
Placeholders, £5 for 4, Sainsbury's Home
Ice bucket, £42, Oliver Bonas COMPILED BY JAMES CUNNINGHAM. PHOTOGRAPHY: MARK SCOTT
Floral berry stem, £6, B&Q Bobble jug, £119, Sophie Conran Ice tongs, £12, Oliver Bonas
goodhousekeeping.co.uk
Make this Christmas
MAGICAL
Let your imagination run free with bespoke gifts and one-of-a-kind decorations for a very special Christmas
Kids will love a handknitted stocking that’s stitched with their initials
A C H R I S TM A S TO T R E A S U R E
The dog will have a merry Christmas with a personalised sack stuffed full of treats
From auntie Margaret or uncle Jim to your niece’s new boyfriend and even the dog, welcome everyone into your home this year with thoughtful surprises they are sure to love. Whether it’s knitted sacks, inscribed tree toppers or handpainted baubles, notonthehighstreet’s curated marketplace of small creative businesses ofers everything you need to make Christmas truly magical.
FO R T H E M A N T E L PI E C E … This year, replace your tinsel with decorations that are more personal to you and your family. And what better way to dress your fireplace than with this recycled, eco-friendly leather chain? It contains 20 links that can be engraved with phrases that mean a lot to you or the names of your family and friends (and pets!). Beautifully representing the connections and bonds between your nearest and dearest, it’s sure to become a treasured heirloom that you’ll love hanging up for years to come.
Personalised Festive Woodland Christmas Eve Box by The Letteroom, £39.95
FO R T H E LIT TLE ONES…
Choose personalised decorations with meaning
Create a new Christmas Eve tradition
Create a personalised box of presents for your child to open on that exciting night before Christmas. You can fill it with pyjamas, hot chocolate and a Christmas movie. Whatever you choose, make it a tradition your children will look forward to, even when they’re grown up! Sweet Deer Personalised Papercut Christmas Cloche by Perched Bird, £36
Personalised Leather Paper Chain Decoration by Artbox, £20
Give an Advent calendar like no other FO R T H E T R E E … FO R T H E CO U N T D OW N … For those not keen on chocolate, these miniature craft gins are a great alternative way to celebrate the run-up to Christmas. The tipples are made with love in Eden Mill’s St Andrews distillery, where the team are committed to experimenting and creating a unique gin experience.
12 Gins Of Christmas by Eden Mill St Andrews, £70
Adorn your tree with special memories
Instead of changing your colour scheme every year, why not have a tree made up of memories? The creator of these handmade baubles, Kara, paints stunning personalised illustrations in watercolour, setting them inside glass domes. You can add new baubles every year to represent something momentous, such as a wedding or holiday, as a reminder of your family’s memories together. At notonthehighstreet you’ll discover unique festive decorations and thoughtful gift ideas with a twist from more than 5,000 of the UK’s best small creative businesses. So for an extra magical Christmas, visit notonthehighstreet.com.
MAIN IMAGE: PERSONALISED CHUNKY KNIT CHRISTMAS STOCKING BY CHI CHI MOI, £90; CHUNKY HAND KNITTED LAMBSWOOL CUSHION BY HIGH FIBRE DESIGN, £45; TEAL AGED BAUBLE BY MARQUIS & DAWE, £22 FOR 6; POM POM CHRISTMAS TREE BAUBLE SET BY CHI CHI MOI, £25; OAKFORD SUPER CHUNKY KNIT BLANKET BY LAUREN ASTON DESIGNS, £280; PERSONALISED LETTER FROM SANTA SCROLL TREE DECORATION BY SUMMER LANE STUDIO, £15; CHUNKY KNIT POM POM TREE SKIRT BY CHI CHI MOI, £125; PERSONALISED STARBURST CHRISTMAS TREE TOPPER BY HOUSE OF HOORAY, £29.95; PARTY DOG WRAPPING PAPER BY HEATHER ALSTEAD DESIGN, £2.50; CHRISTMAS WALL HANGING STITCH KIT BY COTTON CLARA, £49; PERSONALISED WOODEN CANDLE HOLDER BY WOOD PAPER SCISSORS, £30; PERSONALISED WOODEN BUNTING BY BESPOKE & OAK CO, £34; PERSONALISED DOG CHRISTMAS STOCKING BY HARROW & GREEN, £28, ALL NOTONTHEHIGHSTREET
GOO D HOUSEK EEPING PROMOT ION
O, Christmas Tree!
Whether you’re buying a real Christmas tree this year or faking it with faux fir, we’ve got all the information you need to ensure your home looks its sparkling Yuletime best
TOP 5 FAKE TREES These days, faux Christmas trees come in all shapes, sizes and even colours. Whether you’re a traditionalist who prefers a natural look, or you want something modern and diferent, we’ve found a tree to suit every taste. Our testers have assembled trees from £7 to £1,189, to find the best-looking and speediest to build MOST REALISTIC TREE Homebase Brunswick 8ft £70, homebase.co.uk TIME TO PUT UP: 5 minutes 37 seconds A true showstopper at 8ft tall. Even with its slightly lengthier assembly time, if you have high ceilings, this realistic-looking tree with strong branches is the ideal choice.
BEST WHITE/SNOWCOVERED TREE Asda Flocked 7ft £85, george.com TIME TO PUT UP: 1 minute 53 seconds This impressive tree’s dense branches have a delicate, snowy dusting, and are sturdy enough to support even heavy ornaments. Super-quick to assemble and looks frosty and festive.
BEST PRE-LIT TREE Balsam Hill Vermont Spruce 4ft 5in-9ft £349-£1,189, balsamhill.co.uk TIME TO PUT UP: 5 minutes 45 seconds We love the warm glow of this tree’s lights and its realistic, dense foliage. Fully opening up the branches really adds to the overall look. Comes in a variety of sizes.
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TESTED
BEST GLITTER TREE John Lewis Pre-Lit Isla Diamond Fir 4ft 5in £249, johnlewis.com TIME TO PUT UP: 2 minutes 35 seconds Pre-lit and covered in fake snow and glitter, this sparkling tree will transform your home into a winter wonderland. Keep a vacuum cleaner to hand to clear up any stray sparkles!
BEST FOR OUTDOORS Wilko Pop-Up Outdoor 6ft £7, wilko.com TIME TO PUT UP: 41 seconds This stylish tree is extremely quick and simple to put up, and the built-in lights give a warm glow. Make sure you anchor it securely though, as ours was a little wobbly.
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T R IE D & TE S TE D
WHAT’S THE BEST REAL TREE FOR YOU? There’s an art to keeping your festive centrepiece looking beautiful through to the Twelfth Night. Here’s how to choose the right tree, and make it last
BEST FOR BEAUTIFUL COLOUR Noble Fir £50-£60 for a 6ft-7ft tree ✓ The distinctive bluegreen colour of this fir’s needles make a striking statement in your home, especially if you choose a tree with a bluer hue. ✓ Noble firs have a strong scent and good needle retention.
BEST FOR OUTDOORS Norway Spruce £28-£32 for a 6ft-7ft tree ✓ This tree’s uniform conical shape and dense foliage make a beautiful display outdoors. ✓ Unlike firs and pines, spruces don’t hold their needles once branches begin to dry out, even with regular watering.
BEST CLASSIC SHAPE Nordmann Fir £48-£56 for a 6ft-7ft tree ✓ With its classic, symmetrical shape and dense branches, this is one of the UK’s favourite Christmas trees. ✓ It’s slow to drop its needles, which are soft, making it a great choice for families with children or inquisitive pets.
WORDS: LYDIA ANDERSON. PHOTOGRAPHY: GETTY
5 ways to make a real tree last longer
BEST SPACE SAVER Fraser Fir £46-£54 for a 6ft-7ft tree ✓ This slim tree is ideal for smaller spaces, and will fill your home with its sweet fragrance. ✓ It lasts well as its firm branches are slow to shed their slightly flattened needles, which are dark green on top and silver underneath. goodhousekeeping.co.uk
BEST FOR HEAVY DECORATIONS Scots Pine £32-£36 for a 6ft-7ft tree ✓ This tree has a strong pine scent and a dense, bushy shape. ✓ Its long needles grow in twisted pairs and are strong enough to support heavier ornaments. One of the best varieties for holding its needles.
³ TIME IT RIGHT A Christmas tree can last up to four weeks when well cared for. Delay buying yours so it looks its absolute best for Christmas Day. ³ USE THIS SIMPLE QUALITY TEST Run your fingers gently along a branch. If the needles fall of, avoid it. ³ TRIM THE TRUNK Cut of a few centimetres, then soak your tree in water before bringing it inside. ³ KEEP IT AWAY FROM HEAT SOURCES Putting your tree close to a radiator or fireplace will cause it to dry out and could pose a fire risk. Also avoid spots where temperatures fluctuate, such as near a window or outside door. ³ INVEST IN A TREE STAND THAT HOLDS PLENTY OF WATER Christmas trees drink up to a litre of water a day, so top it up daily.
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Feeling panicked about the Big Day? No need! Just follow the GHI’s guide for a stress-free Christmas
The secret to A CLEAN OVEN ❖ Line the base of your oven with Lakeland Magic Oven Liner (from £6.99) or place a foil-lined baking tray on the lowest shelf to catch drips. ❖ Use disposable foil trays. ❖ Place the foil tray on a metal baking sheet so it’s easier to lift in and out of the oven without tipping.
Get gleaming glassware If glasses look cloudy, fill the dishwasher detergent dispenser with citric acid crystals (from pharmacies and hardware stores) and put through a normal wash without detergent. The citric acid acts as a limescale remover, and will also descale the dishwasher. If this doesn’t work, soak glasses overnight in neat white vinegar.
SPEEDY WRAPPING
Save time wrapping gifts by using a Scotch handheld tape dispenser (£3, ocado.com). Wear it on your hand and pull of pre-cut strips of tape. For diicult-to-wrap items, use festive pouches and bags, visit pipii.co.uk. GHI TIP: Stop wrapping paper unravelling by slipping a toilet roll tube over the roll.
How to stick to the budget
Download a Christmas shopping list app before you get started, then input names and budgets and update it whenever you buy. We recommend Christmas Gift List (free on the iOS App Store).
Q
Should I bother with a gift receipt?
Yes, always! A gift receipt transfers the buyer’s rights to the recipient. Plus it makes it easier for fussy friends to exchange things without embarrassment.
Groceries to your door You may have left it too late for a supermarket delivery slot of your choice, but it’s always worth checking availability on late-night slots. Veg box companies, such as Abel & Cole and Riverford, also sell turkey and all the trimmings at this time of year. And your milkman covers fresh and storecupboard foods too – visit milkandmore.co.uk.
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TUESDAY’S CHILD... …is a money saver! According to discount website vouchercodes.co.uk, Tuesday is the best day of the week for savings. The end of the month is another good time, with a lot of stores running payday ofers.
NOT ENOUGH ROOM AT THE INN?
If your hospitality is legendary and everybody wants to stay, relax – you can put up extras on airbeds. We rate the AeroBed Super Mattress (single, £70; double, £90, johnlewis.com). It’s comfy with good support, and quick to inflate and deflate.
Stuck for present ideas? Ask friends and family to set up a list of the presents they’d like at wishlistr.com. It can then be shared by email.
7
things to STOCK UP ON
◆ Prescription medication ◆ Kitchen and toilet roll ◆ Sticky tape ◆ Bin bags ◆ Tea and cofee ◆ Foil and plastic containers ◆ Bicarb and white vinegar (for stains)
Bring out the best in your bubbly! ❖ If you’re planning to have bubbly over the festive season, invest in a good sparkling wine closure (we like Le Creuset Sparkling Wine Stopper SW106, £15, johnlewis.com). It will keep the bubbles in for a few days, meaning less waste. ❖ Magnums of wine and Champagne don’t usually mean better value for money than normal 75cl bottles, but
Start the party in style! To make Pomegranate Sparklers, mix 150ml (5fl oz) pomegranate juice with 50ml (2fl oz) Cointreau. Divide among 6-8 Champagne flutes and top up with Champagne or Prosecco. Garnish with pomegranate seeds and lime slices.
they do make an impressive dinner party centrepiece. ❖ Sparkling wine should always be served in a Champagne flute or Riesling wine glass. The small surface area allows less space for the bubbles to burst and the wine to go flat.
WHERE TO FIND MORE
Don’t panic – you won’t need to serve your fizz in tumblers and mugs. Waitrose and Tesco let you borrow glasses for free (£15 deposit per tray of 24 wine or Champagne glasses, no need to buy booze at the same time). For crockery, try thecookskitchen.com. You can hire chairs, tables and even sofas from furniturehireuk.com.
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foodie disasters and how to fix them... The GH cookery team solves your top Christmas dinner problems...
³ THE TURKEY WON’T FIT IN THE OVEN If it really won’t fit, remove the legs and roast them in a separate tin. If the crown is still too big, remove the breasts from the bone (keeping the skin on), and sandwich together with stuing to keep them moist, then wrap in buttered foil and roast – be careful not to overcook as it can become dry. For details on how to cook your deconstructed turkey, visit goodhousekeeping. com/uk/the-ultimate-turkey-guide. ³ THE ROASTIES WON’T CRISP UP There’s probably too much steam around them. Spread them out on two large, low-sided trays so the hot air can circulate around them. ³ THE GRAVY IS LUMPY Pass it through a sieve. Continue to reduce it down on the hob until it reaches the thickness you want. ³ THE GRAVY IS FLAVOURLESS Add a dash of soy sauce or Marmite for a salty, savoury flavour, or a spoonful of redcurrant jelly for sweetness. If your gravy is too salty, add a spoonful or two of double cream.
Make Christmas flowers last longer ❖ Remove lower leaves to keep the water clean. ❖ Change the water regularly. ❖ Trim flower stems every few days, at a 45° angle. ❖ Keep away from direct sunlight, draughts and the fruit bowl – fruit goodhousekeeping.co.uk
emits ethylene gas, which is a flower killer. ❖ If your bouquet contains roses, they have outer petals called guard petals, which are left on to protect the flowers during transportation. Remove these to make your roses last longer. DECEMBER 2018 GOOD HOUSEKEEPING
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■ G H IN STITUTE
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things you didn’t know YOU CAN FREEZE
Red wine alert!
USE WITHIN 3 MONTHS
Knowing how to tackle a red, mulled wine or port spill in advance makes all the diference
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ways to make space in the oven Not all of us have an oven big enough for the turkey and all the trimmings – but that doesn’t have to be a problem with these tricks. ³ Foil is your friend: cover the turkey and lidless trays with foil to keep the heat in. ³ Don’t be afraid to use the microwave. Pre-steam or boil veg, then reheat in the microwave to serve. ³ Use an insulated flask to keep gravy, soups and sauces (or mulled wine!) warm so you can free up hob space. ³ Add an extra shelf with Lakeland’s Add-A-Shelf wire rack (£23.99) which sits in the wasted space in the bottom of the oven. ³ No room in the oven to warm your plates and serving platters? Instead, put them in the dishwasher for a quick rinse before dinner to warm (plus they’ll be extra sparkly!).
For quick & easy canapés
Shop-bought croustades, blinis and mini Yorkshire puds (try Aunt Bessie’s, 30 for £1.50) can be topped with fillings such as crème fraîche, horseradish sauce and smoked salmon; or red pesto and mozzarella.
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in the washing machine with bio detergent dabbed on the ofending area. ❖ Red wine left in a decanter overnight can stain. It might not be top of your to-do list, but it’s best to rinse it with hot water straight away. Clean dirty decanters with Magic Copper Balls (£5.99, lakeland.co.uk).
Milk
Butter
Bananas
Pesto
USE WITHIN 6 MONTHS
Egg whites
Chopped onion
Wine
◆ Never leave food to thaw in a warm place (a fridge or cool larder is ideal) ◆ Cover loosely ◆ To avoid health hazards, ensure all food is thoroughly thawed before cooking
One essential gadget A ‘window vac’ is a real asset – it makes light work of cleaning windows, mirrors, tiles, shower screens and vacuuming up spills. The Kärcher WV5 Premium Handheld Window Vacuum Cleaner (£69, johnlewis.com) scored 96/100 in our tests.
Watch our cookery videos!
Stumped on how to bake a Camembert, cook the perfect roasties or make a pavlova? Then check out the 300 GHI videos at goodhousekeeping. com/uk/food/ cookery-videos
Forgotten a gift for someone? The answer is online vouchers, emailed to the recipient – Amazon, John Lewis, Netflix and Next ofer them. You can also buy vouchers for courses at the GHI Cookery School at goodhousekeeping.com/uk/cookery-school or subscribe them to Good Housekeeping at hearstmagazines.co.uk.
Fizz on a budget If you’re after a special bottle but don’t have a Champagne budget, check out supermarket own label bottles. As a rule, they perform well in our taste tests and are a great value-for-money option, says Good Housekeeping wine expert Alexandra Hale.
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WORDS: CHLOE GRAY, VERITY MANN, KATIE MORTRAM, ALEXANDRA HALE, MEIKE BECK. PHOTOGRAPHY: GETTY, KATE WHITAKER
❖ For a spillage on the carpet or tablecloth, white wine dabbed on the stain does work, but the GHI would recommend sparkling water instead (why waste more wine, after all?). Rinse with water and blot dry immediately. Then, depending on the material, use carpet cleaner or pop
GOOD HOUSEKEEPING PROMOTION
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The brilliantly innovative NEFF Slide&Hide® oven will bring you closer to your cooking in more ways than one…
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F IN A N C IA LLY FABU LOU S ■
Play your CARDS
right! More than 32 million of us have at least one credit card – but are we making the most of them? Used wisely, they can spread costs and earn rewards. With Christmas shopping in full swing, it’s time to reassess yours
WORDS: KALPANA FITZPATRICK. PHOTOGRAPHY: GETTY. ALL RATES QUOTED ARE CORRECT AT TIME OF PRINT. THE RATE OFFERED WILL DEPEND ON YOUR CREDIT SCORE
1
EARN CASHBACK If you’re planning to use your card regularly, a cashback credit card that pays you money when you spend is worth getting. The American Express Platinum Cashback card gives you a generous 5% cashback on spending for the first three months (up to £125), after which it drops to 1%. There is a £25 annual fee, so you would need to use it regularly. If you’re an occasional spender but want to benefit from cashback, take a look at Tandem – it pays 0.5% cashback and has no annual fee.
2
MAKE LOYALTY PAY Big supermarkets have their own credit cards with extras on ofer to regular customers. You’ll receive loyalty points wherever you shop, but they often double if you spend at the store that issued the card. With the Tesco Clubcard Credit Card For Purchases credit card, points are converted into vouchers to spend in store or can be exchanged for days out and travel. It also ofers up to 20 months’ interest-free on purchases. Alternatively, check out the Sainsbury’s Bank Purchase card to collect Nectar points when
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you spend or the M&S Bank Reward Plus credit card, where you receive loyalty points that can be exchanged for vouchers.
Join our campaign and get your finances sorted at goodhousekeeping.co.uk/ ffnewsletter for money-saving tips, brilliant advice BORROW FOR FREE and vlogs.
3
Used correctly, credit cards are the cheapest way to borrow. The Post Oice’s Platinum card ofers 0% on purchases for 28 months. A small caveat: never miss a payment or you could lose the 0% deal.
4
TRAVEL FOR LESS There are several credit cards specifically for overseas spending. You can use your regular credit card abroad, but you’re likely to incur withdrawal and non-sterling transaction fees. Whether
There’s a card for every spender – make sure you use the right one!
you’re a regular traveller or a seasonal one, the Halifax Clarity card is a good choice because it has no usage or withdrawal fees. But you will be charged an interest rate of 18.9% on any cash you withdraw. It’s backed by MasterCard, which is widely accepted internationally and tends to ofer competitive exchange rates. GHI TIP If you withdraw cash on your credit card abroad, avoid the interest charge by immediately paying it of via an app or online.
BEFORE YOU APPLY *A credit card is only a good idea if you pay back what you owe. Set up a direct debit and pay of more than the minimum (ideally, the lot!) at the end of each month. If not, the interest can cancel out the benefits, such as cashback or money-of vouchers. *Always check your credit score before applying for a new card. If you’re rejected, it leaves a footprint on your record. Do this for free at Equifax, Experian or Callcredit. Some credit cards, such as the Post Oice one above, ofer a ‘soft search’ before you apply; this can tell you whether you’re likely to be accepted for a card without it appearing on your credit history.
5
IMPROVE YOUR CREDIT SCORE Low credit score? The Aqua Classic or the Tesco Bank Foundation cards can help you rebuild it. Spend a little each month and pay of in full.
6
PAY OFF DEBT FASTER A balance transfer credit card ofers a quicker way to clear debt. Look for one with a low transfer fee, such as M&S Transfer Plus. There’s a 0.99% fee on the amount you’re transferring and you have 32 months to pay of your balance before interest charges kick in. GHI TIP Ensure you pay of the debt while the card is interestfree or you’ll be clobbered with interest, typically 20% or more. Look on the application form or online for the ‘representative’ APR (the typical cost of borrowing over a year). Knowing the interest rate that you’ll pay on outstanding debt focuses the mind!
DECEMBER 2018 GOOD HOUSEKEEPING
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OUR ULTIMATE
Christmas
PHOTOGRAPHY: MYLES NEW. ADDITIONAL PHOTOGRAPHY: STUART WEST. FOOD STYLING: MEIKE BECK, EMMA FRANKLIN. PROP STYLING: JENNY IGGLEDEN, OLIVIA WARDLE, REBECCA NEWPORT
COOKBOOK It’s the most delicious time of the year, and our inspiring recipes, all Triple-Tested in the Good Housekeeping Institute kitchens, guarantee your Christmas feasting will be as stress-free as it is mouth-watering. Whether you want to go totally traditional or try something new, we’ve got the recipes for you. It’s time to tuck into
41 pages of fabulous food... CHRISTMAS LUNCH, SORTED! PAGE 158
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STAR MAINS TO IMPRESS PAGE 176
BRILLIANT BREAKFASTS PAGE 184
FESTIVE BAKING PAGE 190
DECEMBER 2018 GOOD HOUSEKEEPING
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maın EVENT MAY WE PRESENT...
The
It’s that time of year again! Turn up the carols, chill the fizz and don your pinny. We’ve catered for all levels of cooks with our festive feast, so here it is… from our table to yours
m a k s e it M ’ t e L AG I C A L!
PHOTOGRAPHY MYLES NEW PROP STYLING JENNY IGGLEDEN
GH T R I P LE -T E ST E D R EC IPE S ■ YOUR KEY TO THIS YEAR’S RECIPES SHOWSTOPPER Go all out! For the seasoned cook who loves to entertain in style. SIMPLE MADE SPECIAL For the cook who likes maximum output with minimum input!
YOUR COMPLETE CHRISTMAS MENU The cocktails Spiced Blackberry Kir Royale Clementine Rosemary Gin and Tonic ✴ ✴ ✴ ✴ ✴ ✴ The canapés Spiced Baked Nuts Pecan Shortbreads with Stilton Cream Sticky Bourbon Pork Belly Bites ✴ ✴ ✴ ✴ ✴ ✴ The starters Smoked Salmon Mousse with Pink Peppercorn Butter Ham Hock Terrine with Cider Jelly
The mains Maple and Clementine Turkey with Sherry Gravy Herby Turkey Crown ✴ ✴ ✴ ✴ ✴ ✴ The vegetarian option Hasselback Squash ✴ ✴ ✴ ✴ ✴ ✴ The sides Honey Mustard Chantenay Carrots, Buttered Brussels, Garlic and Sage Roast Potatoes, Dressed Green Beans, Roast Cabbage with Blue Cheese Dressing, Crispy Topped Sprouts, Stacked Potato Dauphinoise
The stuffings Rice Stuing Cakes with Hazelnut and Cranberry Pork, Parsnip and Apple Stuing ✴ ✴ ✴ ✴ ✴ ✴ The sauces Cranberry and Ginger Sauce Brown Bread Sauce Easy Get-Ahead Gravy ✴ ✴ ✴ ✴ ✴ ✴ And to finish… Gingerbread Christmas Pudding with Ginger Caramel Sauce Eggnog Panna Cotta with Boozy Mulled Figs
Find your essential get-ahead time plan at goodhousekeeping.com/uk/christmas2018timeplan DECEMBER 2018 GOOD HOUSEKEEPING
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Celebrate! A brand-new cookbook to make Christmas special
Featuring 150 of your favourite Triple-Tested festive recipes in a beautifully illustrated hardback book
Subject to availability. Selected stores only
GREAT GIFT IDEA
GH T R I P LE -T E ST E D R EC IPE S ■
THE COCKTAILS
Time to get the party started! A get-ahead addition to your favourite fizz and a twist on a favourite – take your pick
SHOWSTOPPER
Spiced Blackberry Kir Royale
Classic tipples with a festive twist
This fruity purée is wonderful in all sorts of cocktails, on yogurt or over pancakes. Hands-on time 10min, plus cooling. Cooking time about 15min. Makes 200ml (7fl oz) for the purée ◆ 200g (7oz) blackberries ◆ 40g (1½oz) caster sugar ◆ Juice ½ lemon ◆ ½tsp ground cinnamon ◆ ½tsp ground ginger ◆ ¼tsp ground allspice to serve ◆ Fizz, chilled ◆ Blackberries, to garnish 1 To make the purée, heat all the ingredients in a small pan with 100ml (3½fl oz) water. Bring to the boil, and simmer for 15min, occasionally squashing the berries against the sides of the pan with the back of a spoon. Cool. 2 Strain through a fine sieve, working the pulp well. Discard seeds. 3 To serve, pour a little purée into the base of Champagne flutes or saucers. Slowly top up with fizz (the sugar will make the bubbles rise up quickly) and garnish with a couple of berries. PER SERVING (1tbsp purée) 17cals, 0g protein, 0g fat (0g saturates), 4g carbs (4g total sugars), 0g fibre GET AHEAD Keep the purée in an airtight container or sterilised bottle in the fridge for up to 2 weeks. goodhousekeeping.co.uk
SIMPLE MADE SPECIAL
Clementine Rosemary Gin and Tonic A seasonal aperitif that’s bound to get you in the mood. Hands-on time 5min. Makes 8 ◆ 3 clementines ◆ 12 small rosemary sprigs ◆ 250ml (9fl oz) gin to serve ◆ Ice ◆ Tonic water, chilled 1 Using a vegetable peeler, remove zest from 1 clementine.
Put into a cocktail shaker or large screwtop jar with 4 rosemary sprigs, the gin and a couple of ice cubes. Close and shake vigorously to infuse. 2 Squeeze juice from the zested clementine into the cocktail shaker. Cut remaining clementines into wedges. 3 Strain infused gin into 8 highball glasses filled with ice,
top up with tonic water and garnish with rosemary sprigs and clementine wedges. PER SERVING (without tonic) 74cals, 0g protein, 0g fat (0g saturates), 1g carbs (1g total sugars), 0g fibre GET AHEAD Prepare to end of step 1 up to a day ahead for a more intense flavour. Chill. Complete recipe to serve.
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Nibbles to impress
GH T R I P LE -T E ST E D R EC IPE S ■
THE CANAPÉS
They should set the tone for the feast ahead, and whether a simple nibble or a wow-factor mouthful, these bite-sized morsels are sure to delight SHOWSTOPPER
SIMPLE MADE SPECIAL
Spiced Baked Nuts A wonderful mix of spice and crunch, a recipe you’ll turn to time and time again. Hands-on time 10min, plus cooling. Cooking time about 15min. Makes about 450g (1lb) ◆ 1 medium egg white ◆ ¼tsp cayenne pepper ◆ ½tsp mixed spice ◆ 400g (14oz) mixed unsalted nuts, we used cashews, almonds, pistachios, pecans and walnuts ◆ 25g (1oz) sunflower seeds ◆ 1tbsp sesame seeds 1 Preheat oven to 180°C (160°C fan) mark 4 and line a baking tray with baking parchment. In a medium bowl, mix egg white, spices, ½tsp fine salt and some freshly ground black pepper. 2 Stir in the nuts and seeds, making sure everything is coated. Scrape on to the lined baking tray and spread to an even thickness. 3 Cook for about 15min, or until golden. Leave to cool completely before serving. PER 25g (1oz) 152cals, 5g protein, 13g fat (2g saturates), 3g carbs (1g total sugars), 2g fibre GET AHEAD Make up to 1 week ahead. Once cool, store in a sealed jar or airtight container.
SHOWSTOPPER
Pecan Shortbreads with Stilton Cream
Sticky Bourbon Pork Belly Bites
A modern melt-in-your-mouth canapé.
Sweet, sticky and moreish. You’ve been warned!
Hands-on time 25min, plus chilling and cooling. Cooking time about 10min. Makes about 30 for the shortbreads ◆ 125g (4oz) plain flour, plus extra to dust ◆ 100g (3½oz) butter, chilled and cubed ◆ 50g (2oz) Parmesan, finely grated ◆ 40g (1½oz) pecans, finely chopped for the filling ◆ 50g (2oz) Dolcelatte cheese ◆ 50g (2oz) cream cheese
Hands-on time 30min, plus cooling. Cooking time about 1½hr. Makes 16 ◆ 600g (1lb 5oz) pork belly ◆ 200ml (7fl oz) bourbon whisky ◆ 4tbsp muscovado sugar ◆ ¼tsp chilli flakes ◆ ½ cucumber
1 In a food processor, pulse flour and butter until mixture resembles fine breadcrumbs. Alternatively, rub butter into flour using your fingertips. 2 Pulse/stir in Parmesan, followed by pecans and some freshly ground black pepper. Tip mixture on to a work surface and briefly knead to bring together into a disc. Wrap dough in clingfilm and chill for 30min. 3 Lightly flour a work surface and roll out pastry to 3mm (⅛in) thick. Cut rounds using a 5cm (2in) round cutter, rerolling trimmings. Arrange on a baking tray, spacing apart. Chill for 20min. 4 Preheat oven to 190°C (170°C fan) mark 5. Cook biscuits for 10-12min until lightly golden. Cool for 5min on the tray before transferring to a wire rack. 5 Beat together filling ingredients. Gently sandwich shortbreads together with cheese mixture. Serve. PER CANAPÉ 68cals, 2g protein, 5g fat (3g saturates), 3g carbs (0g total sugars), 0g fibre GET AHEAD Make shortbreads up to 2 days ahead. Once cool, store in an airtight container at room temperature. Complete recipe up to 1hr ahead.
1 Preheat oven to 220°C (200°C fan) mark 7. Pat the pork dry with kitchen paper. Sprinkle skin with fine salt and rub in. Place skin-side up on a wire rack over a roasting tin. Add water (avoid getting pork wet) to come 2.5cm (1in) up sides of tin. Cook for 1½hr, or until the meat is tender and crackling is crisp. 2 Heat bourbon, sugar and chilli in a pan, stirring to dissolve, then boil until reduced and syrupy. Set aside. 3 Leave pork to rest uncovered until cool enough to handle. Place skin-side down on a board and cut into 16 bite-sized cubes (a serrated knife is best for this). Use a peeler to slice cucumber into 16 thin ribbons, discarding the seedy core. 4 Brush or dip each pork piece in the bourbon glaze. Thread ribbons of cucumber on to 16 cocktail sticks, then skewer the pork belly bites. Serve. PER CANAPÉ 140cals, 7g protein, 8g fat (3g saturates), 4g carbs (4g total sugars), 0g fibre GET AHEAD Cook the pork 3hr ahead. Leave uncovered at room temperature. Make glaze 2hr ahead. Leave at room temperature. To serve warm, return pork to a hot oven for 5min before completing recipe.
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■ GH TR IPL E-TESTED R EC IPE S
THE STARTERS
A pretty individual salmon opener, or why not try something new with our get-ahead ham hock terrine SHOWSTOPPER
Prepare ahead
Ham Hock Terrine with Cider Jelly Buy the best quality meat you can to let the pork shine in this impressive starter. Hands-on time 45min, plus cooling and overnight chilling. Cooking time about 3hr 20min. Serves 8
SIMPLE MADE SPECIAL
Smoked Salmon Mousse with Pink Peppercorn Butter The traditional way to herald a Christmas feast, and these individual servings are so simple and can be made in advance. Hands-on time 15min, plus chilling. Serves 8 ◆ 200g (7oz) smoked salmon trimmings ◆ 200g (7oz) full-fat cream cheese ◆ 200ml (7fl oz) double cream ◆ 1tbsp finely chopped chives ◆ 1tbsp finely chopped dill, plus sprigs to garnish ◆ Finely grated zest 1 lemon ◆ 100g (3½oz) smoked salmon slices ◆ 150g (5oz) unsalted butter, melted and cooled ◆ 1tsp pink peppercorns to serve ◆ Toasted rye bread 1 In a food processor, pulse salmon trimmings and cream cheese until evenly combined. With the motor running, add the cream until you
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have a flufy mixture. Transfer to a bowl, stir in chopped herbs, lemon zest and some seasoning. Divide among 8 small ramekins, smoothing to level. 2 Top each with a thin layer of sliced salmon, cutting to fit as needed. Chill for 30min until firm. 3 Divide butter among the ramekins (discarding the cloudy whey). Scatter over peppercorns and dill sprigs. Chill for 1hr, or until ready to serve. 4 Allow to come up to room temperature for 15min before serving with rye toast. PER SERVING (without toast) 396cals, 11g protein, 38g fat (23g saturates), 2g carbs (2g total sugars), 0g fibre GET AHEAD Make to end of step 3 up to 2 days ahead. Complete recipe to serve.
GOOD HOUSEKEEPING DECEMBER 2018
◆ 2.6kg (5lb 13oz) gammon hocks (also called knuckles), check with your butcher that they are cured ◆ 500ml (17fl oz) apple juice ◆ 4 bay leaves ◆ 1 onion, roughly chopped ◆ Small handful thyme sprigs ◆ 1tsp black peppercorns ◆ Oil, to grease ◆ Large handful parsley, finely chopped ◆ 2tbsp wholegrain mustard ◆ 1tbsp capers, rinsed ◆ 3 gelatine leaves, we used Costa Fine-Leaf ◆ 200ml (7fl oz) cider to serve ◆ Fruity chutney or onion marmalade ◆ Caper berries, optional ◆ Toasts 1 Put the gammon hocks into a large pan and add the apple juice, bay leaves, onion, thyme and peppercorns. Add cold water to cover. Bring to the boil, then turn down the heat and simmer for 2½-3hr, topping up the water as needed, until the hocks are tender and the meat is falling from the bone. Leave hocks to cool in the liquid for about 1hr, then lift out (reserve liquid). 2 Strain liquid into a clean
pan through a fine sieve and boil fiercely to reduce to about 500ml (17fl oz). Set aside. Lightly oil a 900g (2lb) loaf tin and line with a couple of layers of clingfilm, making sure there is plenty hanging over the sides (to make removal easier). 3 Remove and discard the skin from the hocks and finely shred the meat – you should have about 700g (1½lb). Discard any fatty or sinewy bits. 4 Put hock into a bowl and mix in parsley, mustard and capers. Spoon into tin, pressing down. Chill. 5 Put gelatine into a pan and cover with the cider. Leave to soak for 5min. Heat gently to dissolve the gelatine. Take of heat, add the reduced cooking liquid and check seasoning. 6 Slowly pour the liquid into the tin, allowing it to seep in until it’s just covering the meat (you might not need all of the liquid). Cover tin with clingfilm (make sure it doesn’t touch the liquid) and chill overnight. 7 To serve, unwrap clingfilm and invert on to a serving platter or board. Lift of tin and peel of clingfilm. Spoon some chutney or onion marmalade on top and decorate with caper berries, if using. Serve with toasts. PER SERVING (without chutney and toasts) 164cals, 17g protein, 7g fat (2g saturates), 7g carbs (7g total sugars), 0g fibre goodhousekeeping.co.uk
Easy and elegant
THE MAINS Whether you like your Christmas table filled with tradition or are
keen to simplify, our fabulous turkey recipes will take centre stage
The star of the show
SHOWSTOPPER
Maple and Clementine Turkey with Sherry Gravy This year’s turkey is infused with tangy citrus and sweet maple syrup. If you prefer to stuf your bird under the skin, use either of the stuing recipes from the following pages, but remember to weigh the bird after stuing to calculate your cooking time. Hands-on time 45min, plus coming up to room temperature and resting. Cooking time about 3¼hr. Serves 8, with leftovers ◆ 5.4kg (12lb) free-range turkey ◆ 4 clementines, plus extra to garnish (optional) ◆ 125g (4oz) butter, softened ◆ 8 thyme sprigs, plus extra (optional) to garnish ◆ 2 fat garlic cloves, crushed ◆ 3tbsp maple syrup ◆ 2 large onions, skin on, thickly sliced for the gravy ◆ 25g (1oz) plain flour ◆ 150ml (5fl oz) dry sherry
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1 One hour before cooking, remove turkey from fridge and remove any wrappings, giblets or trussing. Pat dry with kitchen paper and use tweezers to pluck out any stray feathers. Allow turkey to come up to room temperature. Weigh the turkey and calculate the cooking time, allowing 30-35min per kg (2lb 3½oz). 2 Preheat oven to 190°C (170°C fan) mark 5. Finely grate zest of 2 of the clementines into a medium bowl. Halve the zested and unzested clementines and set aside. To the zest bowl, add the softened butter, the leaves from half the thyme sprigs, the garlic, maple syrup and some seasoning. Mix.
GOOD HOUSEKEEPING DECEMBER 2018
3 Lift up turkey neck flap and use your fingers to ease the skin gently away from some of the breast meat. Work half the butter mixture under the skin, and over the breast. Place the zested, halved clementines and remaining thyme sprigs in the central turkey cavity. 4 Make a trivet in a large, sturdy roasting tin with onion slices. Loosely tie turkey legs together with kitchen string and rub remaining flavoured butter all over the bird. Add remaining halved clementines to the tin along with 100ml (3½fl oz) water and loosely cover tin with foil. 5 Roast for calculated time, basting occasionally. Remove
foil for last 30min of cooking. To check the turkey is cooked, insert a fork into the thickest part of the breast and check that the juices run golden and clear. If there’s any red tinge to the juice, return the bird to the oven and keep checking every 10min. Alternatively, use a meat thermometer – the temperature needs to read at least 72°C when inserted into the thickest part of the breast. 6 Transfer turkey to a board (set aside the roasting tin for gravy); cover well with foil and then clean tea towels to help keep the heat in. Leave to rest in a warm place for at least 30min or up to 1¼hr. 7 Make the gravy. Spoon of all but about 2tbsp excess fat from the roasting tin (leaving other roasting remains in tin). Put tin over medium hob heat and whisk in flour, mashing the onion and clementines as you go. Cook, whisking, for 1min. Whisk in the sherry (scraping up all the sticky bits from the base of the tin) and leave to bubble for a few min. Whisk in 350ml (12fl oz) water and leave to simmer, whisking occasionally, for a couple of min until thickened. Strain into a warmed gravy jug or clean pan (to reheat when needed). Check seasoning. 8 To serve, unwrap turkey and transfer to a warm platter. Garnish with extra thyme sprigs and fried clementine wedges, if you like. Serve with gravy (reheated if needed). PER 125g (4oz) MEAT & 50ml (2fl oz) GRAVY 264cals, 39g protein, 11g fat (4g saturates), 1g carbs (0g total sugars), 0g fibre GET AHEAD Prepare steps 2-4 up to a day ahead (don’t preheat oven). Place turkey into a sturdy roasting tin or on a tray. Cover and chill. To serve, complete step 1 and continue with step 4. goodhousekeeping.co.uk
GH T R I P LE -T E ST E D R EC IPE S ■
Turkey crowns are simple to roast and carve, and delicious to eat
SIMPLE MADE SPECIAL
Herby Turkey Crown Turkey crowns are simple to roast and carve, and delicious to eat. If your turkey crown is of the bone, it will take longer to cook – allow an extra 20-30min. Hands-on time 45min, plus coming up to room temperature and resting. Cooking time about 2hr 20min. Serves 8, with leftovers ◆ 4kg (9lb) free-range turkey crown, on the bone if possible ◆ 2 large onions, skin on, thickly sliced ◆ 50g (2oz) butter, softened ◆ Finely grated zest 1 lemon ◆ 250g pack smoked streaky bacon ◆ 6 rosemary sprigs, broken into shorter lengths 1 One hour before cooking, remove turkey from fridge and weigh it, taking a note of its weight. Calculate cooking time, allowing 30-35min per kg (2lb 3½oz), plus 20-30min if crown is of the bone. Scatter onions in a roasting tin that will just fit the crown, then lay the turkey on top (breast up) and allow to come up to room temperature. 2 Preheat oven to 190°C (170°C fan) mark 5. In a small bowl, mix the butter, lemon zest and some seasoning. Spread over the top and sides of the turkey (using your hands is easiest). Next, cover as much of the top and sides as possible with bacon – a lattice pattern is nice (it will shrink on cooking). Tuck in the rosemary sprigs. Loosely cover tin with foil. 3 Roast for calculated time, basting occasionally (add a little water to tin if base is catching), removing foil for last 30min of cooking. To check the goodhousekeeping.co.uk
Failsafe alternative turkey is cooked, insert a fork into the thickest part of the breast and check that the juices run golden and clear. If there’s any red tinge to the juice, return the crown to the oven and keep checking every 10min. Alternatively, use a meat thermometer – the
temperature needs to read at least 72°C when inserted into the thickest part of the breast. 4 Transfer turkey to a board, cover well with foil and then clean tea towels to help keep the heat in. Leave to rest in a warm place for at least 30min or up to 1hr before transferring to a warmed
platter and serving in slices with our Easy Get-Ahead Gravy, see page 172. PER 125g (4oz) MEAT (including 20g bacon per portion) 261cals, 36g protein, 13g fat (6g saturates), 0g carbs (0g total sugars), 0g fibre
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THE SIDES
Whether you prefer lots or just a few with your roast, our mix-and-match seasonal oferings will provide the ideal accompaniment SIMPLE MADE SPECIAL
SIMPLE MADE SPECIAL
Honey Mustard Chantenay Carrots
Buttered Brussels
The classic combination of honey and mustard is the perfect partner for juicy sweet carrots. And there’s no need to peel these – a wash is fine! Hands-on time 10min. Cooking time about 1hr. Serves 8 ◆ 2tbsp rapeseed or olive oil ◆ 2tbsp runny honey ◆ 1tbsp wholegrain mustard ◆ 1kg (2lb 3½oz) Chantenay carrots, washed & trimmed 1 Preheat oven to 190°C (170°C fan) mark 5. Mix oil, honey, mustard and seasoning in base of a roasting tin. Add carrots and mix to coat. Add a splash of water to the tin, cover with foil and roast for 30min, shaking halfway through. 2 Uncover and cook for a further 20-30min until caramelised and tender. Stir the carrots to coat thoroughly in the glaze, transfer to warm serving dish and serve. PER SERVING 92cals, 1g protein, 3g fat (0g saturates), 12g carbs (11g total sugars), 5g fibre
This get-ahead flavoured butter is a delicious addition. Hands-on time 10min. Cooking time about 15min. Serves 8 ◆ 900g (2lb) Brussels sprouts, trimmed and outer leaves removed, if needed for the butter ◆ 25g (1oz) butter, softened ◆ 25g (1oz) flaked almonds, toasted ◆ 2tbsp chopped chives 1 Bring a large pan of water to the boil and cook sprouts for 5min until tender. 2 Meanwhile, mix butter ingredients with seasoning. 3 Drain sprouts, return to the pan and toss through the butter. Check seasoning, transfer to a warm serving dish and serve. PER SERVING 104cals, 5g protein, 6g fat (2g saturates), 5g carbs (4g total sugars), 6g fibre GET AHEAD Make butter up
to a week ahead. Spoon on to a sheet of clingfilm, wrap and chill. Bring to room temperature before completing recipe.
SIMPLE MADE SPECIAL
Garlic and Sage Roast Potatoes Roast these in a single layer – the oven tray is ideal for this. Hands-on time 20min. Cooking time about 1½hr. Serves 8 ◆ 2kg (4½lb) floury potatoes, such as Maris Piper ◆ 7tbsp olive oil or goose fat ◆ 6 garlic cloves (skin on) ◆ Small handful sage leaves 1 Preheat oven to 190°C (170°C fan) mark 5. Peel potatoes and cut into large even-sized pieces. Put into a large pan and cover with cold salted water. Cover pan, bring to boil. Uncover and simmer for 8-10min. 2 Meanwhile, heat oil/fat in a large roasting tin (or oven tray) in the oven. Drain potatoes into a colander and leave to steam dry for 2min. Shake colander to rough up potato edges. 3 Carefully pour potatoes into the hot oil/fat, turning to coat. Add garlic cloves and some seasoning. Roast for 1-1¼hr until golden and cooked through, basting/turning
occasionally, and adding the sage for the final 30min of cooking. Transfer to a warm serving dish and serve. PER SERVING 305cals, 5g protein, 10g fat (2g saturates), 47g carbs (2g total sugars), 5g fibre GET AHEAD Prepare to end
of step 2 up to a day ahead (no need to heat up the oil/fat). Cool potatoes, then put in a bowl, cover and chill. To serve, preheat oven and heat oil/fat for 10min, then complete recipe. SHOWSTOPPER
Dressed Green Beans The perfect side for any roasted meat or fish. Great served warm or at room temperature. Hands-on time 15min. Cooking time about 10min. Serves 8 ◆ 750g (1lb 10½oz) fine green beans, trimmed ◆ 50g (2oz) walnuts, chopped ◆ 40g (1½oz) Comté cheese, shaved for the dressing ◆ 1½tbsp Dijon mustard ◆ 1½tbsp white wine vinegar ◆ 3tbsp olive oil ◆ 1 shallot, finely sliced
GH T R I P LE -T E ST E D R EC IPE S ■ 1 Bring a large pan of water to the boil. Simmer beans for 5min until just tender. 2 Meanwhile, whisk together the dressing ingredients with some seasoning in a small bowl. 3 Drain the beans well. Empty into a serving bowl and toss through the dressing, walnuts and Comté. Serve. PER SERVING 135cals, 5g protein, 11g fat (2g saturates), 3g carbs (2g total sugars), 4g fibre GET AHEAD Make dressing up
to a day ahead. Cover and chill. Cook beans up to a day ahead, cool in ice water. Drain, cover and chill. To serve, reheat beans in a pan of boiling water for 1min, drain and complete recipe. SHOWSTOPPER
Roast Cabbage with Blue Cheese Dressing Roasting the red cabbage really helps to bring out its earthy sweetness. Hands-on time 10min. Cooking time about 35min. Serves 8 ◆ 1 red cabbage, outer leaves discarded ◆ 2tbsp vegetable oil ◆ 100g (3½oz) blue cheese, crumbled (we used Stilton) ◆ 75g (3oz) soured cream ◆ 2tsp cider or white wine vinegar ◆ ½tsp Dijon mustard ◆ 4tbsp pomegranate seeds
1 Preheat oven to 220°C (200°C fan) mark 7 and line a baking tray with baking parchment. Cut cabbage in half through the core, then cut each half into 4 even wedges and put on the lined tray. 2 Drizzle with the oil, season and rub all over the cabbage wedges to coat. Lay flat and cook for 30-35min, turning over halfway, until browned and tender. 3 Meanwhile, mash blue cheese with the soured cream to make a chunky sauce. Stir in vinegar, mustard and some seasoning. 4 Transfer cabbage wedges to a warmed serving plate and serve hot with the blue cheese sauce and pomegranate seeds spooned over. PER SERVING 119cals, 4g protein, 9g fat (4g saturates), 4g carbs (3g total sugars), 2g fibre GET AHEAD Make blue cheese
sauce (step 3) up to a day ahead. Cover and chill. Prepare to end of step 2 up to 3hr ahead. Cool, cover and leave at room temperature. To serve, reheat cabbage in a hot oven for 10min and complete recipe. SHOWSTOPPER
Crispy Topped Sprouts A lemony breadcrumb topping gives these sprouts crunch. Hands-on time 20min. Cooking time about 15min. Serves 8
◆ 900g (2lb) Brussels sprouts, trimmed and outer leaves removed, if needed ◆ 2tbsp olive oil ◆ 100g (3½oz) bacon lardons for the pangrattato ◆ 25g (1oz) butter ◆ 40g (1½oz) fresh white breadcrumbs ◆ Finely grated zest 1 lemon 1 Bring a large pan of water to the boil and cook sprouts for 3min until nearly tender. Drain and plunge into cold water. Drain well and dry on kitchen paper. Halve any large sprouts. 2 Meanwhile, heat butter in a large, deep frying pan. Add breadcrumbs, stir to coat. Toast gently until golden and crisp, stirring constantly. Season lightly and stir in lemon zest, then empty on to a plate. 3 Wipe out the pan and return to the heat. Add oil and lardons, fry for a few minutes until beginning to caramelise. Add sprouts, increase heat to high and fry 5-7min, tossing until crisp and browned. Transfer to warm serving dish and scatter with pangrattato. Serve. PER SERVING 54cals, 6g protein, 10g fat (3g saturates), 7g carbs (4g total sugars), 6g fibre GET AHEAD Prepare to end
of step 2 up to a day ahead. Transfer sprouts to a container, cover and chill. Store pangrattato covered at room temperature. Complete recipe to serve.
SHOWSTOPPER
Stacked Potato Dauphinoise This gratin is both creamy and crispy, so you get the best of both worlds. Hands-on time 30min. Cooking time about 1hr. Serves 8 ◆ 6 large baking potatoes, peeled ◆ 300ml (½ pint) double cream ◆ 100ml (3½fl oz) chicken or vegetable stock ◆ 2 garlic cloves, crushed ◆ ½tsp freshly grated nutmeg ◆ 25g (1oz) butter, plus extra to grease 1 Preheat oven to 190°C (170°C fan) mark 5. Grease an ovenproof serving dish that fits all the whole peeled potatoes snugly. Finely slice the potatoes on a mandolin and place in a large bowl. Add cream, stock, garlic, nutmeg and plenty of seasoning. Use your hands to gently mix, then arrange the slices into the dish, tightly packing in vertical rows. 2 Pour over remaining cream mixture; dot over butter. Cover tightly with foil; cook for 30min. Remove foil; cook for 30-35min more until potatoes are tender (test by piercing with a knife – it should go through easily) and top is deep brown and crisp. Serve. PER SERVING 375cals, 5g protein, 23g fat (14g saturates), 36g carbs (2g total sugars), 4g fibre
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THE STUFFINGS
Enjoyed as they are or stufed into your centrepiece turkey, these stuings taste as good as they look SHOWSTOPPER
Rice Stuffing Cakes with Hazelnut and Cranberry These are both vegetarian and gluten-free, packed with flavour and buttery goodness. Delicious! Hands-on time 20min. Cooking time about 50min. Makes 8 ◆ 100g (3½oz) butter, plus extra to grease ◆ 3 banana shallots, finely chopped ◆ 250g pouch microwave basmati rice ◆ 50g (2oz) chopped roasted hazelnuts, plus extra to garnish ◆ 100g (3½oz) dried cranberries, chopped ◆ Handful parsley, roughly chopped ◆ 2 medium eggs, beaten 1 Preheat oven 190°C (170°C fan) mark 5. Grease 8 holes of a muin tin with butter and line each with strips of baking parchment, making sure they stick well above the edges of the tin (this will make removing the cakes easy). 2 Melt butter in a frying pan over low heat and fry shallots with a pinch of salt for 5min, until softened. Take pan of heat, add rice, stirring gently to break up any clumps, then stir in the hazelnuts, cranberries, parsley, eggs and plenty of seasoning. Spoon into prepared tins, packing down tightly. 3 Cook for 35-40min until golden. Run a palette knife around the edge of each stuing cake and use the parchment to help lift out while piping hot. Transfer to a warm serving plate, scatter with extra hazelnuts and serve. PER SERVING 294cals,
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One meaty, one veggie! 9g protein, 18g fat (7g saturates), 22g carbs (10g total sugars), 5g fibre GET AHEAD Prepare to end of step 2 up to 2hr ahead (don’t preheat oven). Cover and chill. To serve, preheat oven, uncover and complete recipe.
GOOD HOUSEKEEPING DECEMBER 2018
So mouthwatering, you’ll want to make both goodhousekeeping.co.uk
GH T R I P LE -T E ST E D R EC IPE S ■
THE SAUCES Two classics that make a wonderful addition to any celebratory meal
SIMPLE MADE SPECIAL
Pork, Parsnip and Apple Stuffing
Delicious and so easy!
SIMPLE MADE SPECIAL
Brown Bread Sauce
A savoury and fruity stuing. Replace the parsley with a small handful of fresh sage leaves, if you like.
No Christmas dinner would be complete without a serving of bread sauce, and this one’s a winner.
Hands-on time 20min, plus cooling. Cooking time about 50min. Serves 8
Hands-on time 15min, plus infusing. Cooking time about 10min. Serves 8
◆ 25g (1oz) butter ◆ 1 onion, finely chopped ◆ 2 celery sticks, finely chopped ◆ 350g (12oz) parsnips, about 3, cut into rough 1cm (½in) pieces ◆ 450g (1lb) sausagemeat ◆ 2 apples, peeled, cored and chopped ◆ 1tbsp runny honey ◆ Large bunch parsley, finely chopped ◆ 100g (3½oz) fresh white breadcrumbs
◆ 1 large onion ◆ 6 whole cloves ◆ 500ml (17fl oz) full-fat milk ◆ 1 bay leaf ◆ 5 black peppercorns ◆ 150g (5oz) fresh brown breadcrumbs ◆ 25g (1oz) butter ◆ 75ml (3fl oz) double cream ◆ Freshly grated nutmeg, to sprinkle
1 Preheat oven to 190°C (170°C fan) mark 5. Melt butter in a large frying pan over low-medium heat and fry onion, celery and parsnips until softened – about 10min. Tip into a large bowl; cool. 2 Once onion mixture is cool, mix in sausagemeat, apples, honey, parsley, breadcrumbs and some seasoning. Spoon into an ovenproof serving dish. 3 Cook for 30-40min until golden and piping hot. Serve. PER SERVING 241cals, 4g protein, 16g fat (7g saturates), 19g carbs (9g total sugars), 2g fibre GET AHEAD Prepare to end of step 2 up to 3hr ahead (don’t preheat oven). Cover and chill. To serve, preheat oven, uncover and complete recipe, allowing an extra 5min cooking time if needed.
goodhousekeeping.co.uk
SIMPLE MADE SPECIAL
Cranberry and Ginger Sauce Any leftovers are wonderful stirred into vanilla ice cream or added to ham sandwiches. Hands-on time 5min, plus cooling. Cooking time about 15min. Serves 8 ◆ 500g (1lb 2oz) cranberries, fresh or frozen ◆ 50g (2oz) stem ginger, finely chopped ◆ ½tsp ground ginger ◆ 125g (4oz) light brown soft sugar 1 Put all the ingredients into a medium pan with 75ml (3fl oz) water. Bring to the boil then simmer, stirring occasionally, for 10-15min until most of the berries have burst and the liquid has thickened slightly. Empty into a heatproof serving bowl and cool completely – the sauce will thicken further on cooling. 2 Chill until needed. Serve. PER SERVING 93cals, 0g protein, 0g fat (0g saturates), 22g carbs (21g total sugars), 3g fibre GET AHEAD Make, cover and chill sauce up to 3 days ahead. Alternatively, freeze in a sealed container for up to 1 month. To serve, thaw sauce in fridge (if frozen).
1 Peel onion, cut in half and stud with cloves. In a medium pan, heat milk, onion halves, bay leaf and peppercorns until mixture just begins to simmer. Remove from heat and leave to infuse for 30min. 2 Scoop out onion halves, bay leaf and peppercorns from milk. Return pan to medium heat, add breadcrumbs and cook until thickened. 3 Stir through butter and cream. Season well and transfer to a serving bowl. Sprinkle over nutmeg to taste and serve. PER SERVING 154cals, 4g protein, 10g fat (6g saturates), 10g carbs (3g total sugars), 1g fibre GET AHEAD Make to end of step 2 up to a day ahead. Pour into a container and lay clingfilm on surface. Cover and chill. Alternatively, freeze for up to a month. To serve, thaw overnight in fridge (if frozen), then warm through in a pan and complete recipe. Loosen with extra milk, if you like.
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Great flavour SIMPLE MADE SPECIAL
AND to DRINK
Good Housekeeping’s wine and spirit specialist Alexandra Hale chooses her favourite tipples to accompany the turkey and all the trimmings…
SIMPLE MADE SPECIAL
Easy Get-Ahead Gravy Gravy is often the straw that breaks the camel’s back, adding lots of last-minute stress. So make your life easier and sort it in advance. For a vegetarian option, see GH Tip. Hands-on time 20min. Cooking time about 1hr. Serves 8 ◆ 2 red onions, roughly chopped ◆ 2 carrots, roughly chopped ◆ 2 celery sticks, roughly chopped ◆ 3 smoked streaky bacon rashers, roughly chopped ◆ 3 thyme sprigs ◆ 3 garlic cloves, in their skins ◆ 1tbsp olive oil ◆ 25g (1oz) plain flour ◆ 125ml (4fl oz) white wine ◆ 500ml (17fl oz) bought fresh chicken stock 1 Preheat oven to 200°C (180°C fan) mark 6. Toss the vegetables, bacon, thyme, garlic, oil and a little seasoning together in a medium sturdy roasting tin. 2 Roast for 45-50min, turning halfway through, until the vegetables are tender and lightly caramelised. 3 Carefully take out of the oven. If your roasting tin is not
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hob-proof, scrape the contents into a pan, otherwise continue in the tin. Add the flour to the tin/ pan, and squash in using a potato masher, mashing the veg as much as possible. 4 Cook over low-medium hob heat for a couple of minutes, then gradually stir in the wine, followed by the stock. Bring to the boil, stirring, then turn down heat and simmer for 10min. Strain through a fine sieve and check seasoning. If not serving immediately, cool and chill. 5 To serve, reheat in a pan until piping hot. PER 50ml (2fl oz) 34cals, 1g protein, 1g fat (0g saturates), 2g carbs (1g total sugars), 0g fibre GET AHEAD Make up to 3 days ahead. Cool completely, then chill in an airtight container. To serve, reheat in a pan until piping hot. GH TIP To make vegetarian, omit bacon and add 1tsp Marmite with the flour at step 3. Use vegetable instead of chicken stock.
GOOD HOUSEKEEPING DECEMBER 2018
The classic Christmas feast can be beautifully accompanied by either red or white wine. A crisp, rich white, like the Saintsbury Chardonnay 2012 (£22.99, Majestic Wine), has the tangy stone-fruit flavour to elegantly match the lean white meat, while also having the nutty spice and creamy body to pair with the trimmings. Red-wise, while pinot noir is a classic match for the festive dinner, a fuller-bodied wine, such as the red cherry and soft vanilla-filled The Society’s Exhibition Napa Valley Zinfandel 2015 (£16, The Wine Society), can also work exceptionally well. Look for aged reds like this with soft tannins and red fruit flavours. Just the thing for standing up to all elements of the seasonal spread.
Hasselback Squash For vegans, replace goats’ cheese with a substitute, we like Violife Feta Style NonDairy Cheese Alternative. Hands-on time 20min. Cooking time about 1¾hr. Serves 2-3 as a main, or 8 as a side. ◆ 1 butternut squash ◆ 1tbsp olive oil ◆ 1tbsp maple syrup ◆ 2 large thyme sprigs ◆ 75g (3oz) goats’ cheese, crumbled ◆ 1tbsp chopped roasted hazelnuts 1 Preheat oven to 190°C (170°C fan) mark 5. Peel the squash – a Y-shaped peeler is best for this. Halve lengthways and scoop out the seeds. Place cut-side down on a board. Working one half at a time, make slices across the width of the squash, about 5mm (¼in apart). You want to slice deep into the squash, but not all the way through. 2 Line a small baking tray with baking parchment. Lay on the squash halves, with the cuts facing up. Mix oil and maple syrup with some seasoning. Drizzle over the squash halves, working into the cuts a little. Lay a thyme sprig on each. 3 Roast for 1¼-1½hr, until tender but not collapsing (you should be able to push a knife through the thickest part). 4 Sprinkle over the cheese and hazelnuts and return to oven for 15min. Transfer to a warm serving plate and serve. PER SERVING (if serving 3) 242cals, 8g protein, 14g fat (5g saturates), 20g carbs (12g total sugars), 5g fibre GET AHEAD Prepare to end of step 3 up to 3hr ahead. Cool. Complete recipe to serve. goodhousekeeping.co.uk
GH T R I P LE -T E ST E D R EC IPE S ■
THE VEGETARIAN OPTION An eye-catching ofering that’s sure to tantalise the taste buds of vegetarians and confirmed carnivores alike. A worthy addition to a festive spread
Veggie centrepiece
goodhousekeeping.co.uk
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■ GH TR IPL E-TESTED R EC IPE S
AND TO FINISH…
Whether you want to end on a traditional note or fancy trying something new, our puddings will please everyone
To reheat your Gingerbread Christmas Pudding Find the recipe in our November issue or at goodhousekeeping.com/uk/ 2018christmaspudding. Remove the clingfilm and foil and re-cover with a new lid as per instructions in steps 2 and 3. Following method in step 4, steam for 1½hr until piping hot in the centre when pierced with a skewer. Remove from the pan and leave to sit for 5min. Remove lid and invert on to a lipped serving plate. Peel of baking parchment and serve with the Ginger Caramel Sauce, if you like.
SHOWSTOPPER
Eggnog Panna Cotta with Boozy Mulled Figs Rich and delicious, this elegant dessert is a great alternative if you’re not fans of Christmas pudding but still want something festive. Hands-on time 25min, plus cooling and chilling. Cooking time 15min. Serves 8
Pour 50ml (2fl oz) brandy, rum or whisky into a large metal ladle. Warm carefully over a low (gas) hob (if you don’t have a gas hob, heat in a small pan first, then transfer to the ladle). Carefully light the brandy using a long match and slowly pour over the pudding.
SIMPLE MADE SPECIAL
Ginger Caramel Sauce Heat 50g (2oz) caster sugar with 50ml (2fl oz) water in a heavy-bottomed pan, stirring, until sugar dissolves. Turn up the heat and bubble until a deep caramel colour – do not stir, rather swirl the pan. Remove from heat and slowly stir in 150ml (5fl oz) double cream, followed by 15g (½oz) unsalted butter and 3tbsp ginger syrup (from a jar of stem ginger). Return to the heat to dissolve any hardened sugar, stirring. Bubble for a couple of min. Take of heat. Cool slightly and serve warm or at room temperature over, or alongside, the pudding. PER 1tbsp 74cals, 0g protein, 6g fat (4g saturates), 5g carbs (5g total sugars), 0g fibre GET AHEAD Make up to a day ahead. Cool, cover and chill. To serve, reheat gently in a pan.
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GOOD HOUSEKEEPING DECEMBER 2018
1 Soak the gelatine in cold water until soft. Meanwhile, in a medium pan, heat the cream, milk, rum, cinnamon, vanilla pod and 225g (8oz) caster sugar, stirring regularly, until mixture comes to the boil. Remove from heat. 2 Lift gelatine out of water, squeeze out excess, and stir into the hot cream mixture to dissolve. Leave to cool and infuse. 3 Stir cream mixture, then strain and divide among 8 glasses or ramekins and grate nutmeg generously over each. Chill for 4hr until set. 4 Meanwhile, heat the remaining 75g (3oz) sugar, the mulled wine and orange zest in a medium pan. Bring to the boil and reduce until syrupy. Add figs in a single layer, poach gently for 2min, then leave to cool in the syrup. 5 Serve each panna cotta topped with figs, a drizzle of the syrup and a little gold leaf, if using. PER SERVING 769cals, 5g protein, 55g fat (34g saturates), 47g carbs (47g total sugars), 0g fibre GET AHEAD Make panna cottas up to 3 days ahead. Keep covered in fridge. Poach figs up to 3hr ahead. Cool and leave at room temperature. Complete recipe to serve. goodhousekeeping.co.uk
RECIPES AND FOOD STYLING: MEIKE BECK, EMMA FRANKLIN. TESTING: GABRIELLA ENGLISH, ALICE SHIELDS
TO FLAME YOUR PUDDING
◆ 6 sheets leaf gelatine, we used Costa Fine-Leaf ◆ 800ml (1⅓ pint) double cream ◆ 250ml (9fl oz) whole milk ◆ 150ml (5fl oz) golden rum, we used Mount Gay Eclipse ◆ 3 cinnamon sticks ◆ 1 vanilla pod, split lengthways ◆ 300g (11oz) caster sugar ◆ Whole nutmeg, to grate ◆ 250ml (9fl oz) mulled wine ◆ Pared zest 1 orange ◆ 4 figs, quartered ◆ Gold leaf, optional, to decorate
A wonderfully glam alternative to traditional Christmas pud
A touch of luxury
■ GOOD F OO D
Stars of
If you need a break from turkey or just fancy trying something new and spectacular, these sensational recipes from some of our favourite celebrity chefs are sure to bring plenty of cheer to your table
WONDER Hands-on time 35min, plus overnight marinating and resting. Cooking time about 2hr 35min. Serves 8-10
Nigella Lawson’s Rolled Stuffed Loin of Pork with Rubied Gravy ‘There’s no denying that this is a showstopper. It’s a fiddly undertaking, but definitely worth it. Besides, if a meal isn’t worth making a special efort for at Christmas, when is it? The spicy filling that swirls its way through the pork is studded with dried cranberries, garlic, cloves and cinnamon, making this like a Christmas porchetta.’ 176
◆ 3.8kg (8½lb) fillet end loin of pork, rind and bones removed and reserved, to give approx 2.2kg (4¾lb) loin (see Nigella’s Tip) ◆ 450g (1lb) thickly sliced streaky bacon for the marinade ◆ 250ml (9fl oz) olive oil ◆ 125ml (4fl oz) white wine or vermouth ◆ 2tbsp Worcestershire sauce for the stuffing ◆ 125g (4oz) streaky bacon ◆ 2 onions, quartered ◆ 4 garlic cloves ◆ 1tsp ground ginger ◆ 1tsp ground cinnamon ◆ ½tsp ground cloves ◆ Handful parsley ◆ 1tbsp olive oil ◆ 200g (7oz) dried cranberries for the rubied gravy ◆ 200g (7oz) cranberry sauce ◆ 1tsp Dijon mustard ◆ ½tsp Worcestershire sauce ◆ 250ml (9fl oz) chicken stock ◆ 60ml (2½fl oz) ruby port 1 If the butcher hasn’t already
GOOD HOUSEKEEPING DECEMBER 2018
butterflied the pork for you, lay it on a board in front of you. Holding a knife parallel to the board, make a horizontal cut along the length of the fillet about 1.5cm (⅔in) up from the board – stop cutting just before you reach the opposite edge of the pork, so it remains in one piece. Open out the fillet, then make further slices to flatten it out (keeping it an even thickness). Put marinade ingredients into a large freezer bag with ½tsp salt and the pork. Chill overnight. 2 For the stuing, put bacon in a food processor with the onions, garlic, spices and parsley, then whizz. Heat oil in a frying pan and fry the spiced mush gently for 10min. Add cranberries and cook for a further 5min. Cool completely. 3 Preheat oven to 200°C (180°C) mark 6. Vertically lay long pieces of string spaced 4cm (1½in) apart on a sheet of baking parchment. Lay the bacon on top (overlapping the slices slightly) in a rectangle the same length as the pork. Shake excess marinade of pork and lay de-rinded-side down on to the bacon. Spread stuing over pork, leaving a 2.5cm (1in) border around the edge. Roll up pork from a long side, then (holding the pork in place and using the baking
parchment) wrap around the bacon pieces to make a fat, bacon-wrapped sausage. Secure in place with the string. Tuck in any meat or stuing that pokes out. 4 Arrange bones in a roasting tin and sit pork on top. Cook for 2-2¼hr until cooked through and a thermometer inserted in the centre reads at least 71°C. Halfway through cooking, place scored rind in a separate shallow tin and sprinkle with salt. Cook alongside pork on a separate shelf for 1hr. 5 Once the pork is cooked, rest out of the oven, but leave crackling in while you make your gravy. Place all ingredients into a pan and bring to a boil, stirring to dissolve everything. Let the gravy bubble for 5min until glossy, but still runny. 6 Remove string and cut pork into thick slices, about 2.5cm (1in). Serve with gravy and crackling. PER SERVING (if serving 10) 800cals, 49g protein, 54g fat (19g saturates), 26g carbs (23g total sugars), 2g fibre GET AHEAD Stuf and tie the loin a day ahead, keep covered in fridge. Allow 20min at room temperature before cooking. Make the gravy up to 3 days ahead, keep covered in the fridge. Reheat in pan to serve. goodhousekeeping.co.uk
RECIPE ADAPTED FROM NIGELLA CHRISTMAS BY NIGELLA LAWSON (CHATTO & WINDUS). COPYRIGHT © NIGELLA LAWSON
PHOTOGRAPHY MYLES NEW
Stunning centrepiece
✴ NIGELLA’S TIP ✴
Be sure to keep the bones and rind and ask the butcher to score it for you. You can also ask the butcher to butterfly the pork, so that you have a fairly level oblong of meat to stuf and roll up.
Paul Hollywood’s Smoked Salmon Cheesecake
‘With its impressive high crust and rich, creamy filling, this is lovely served with a fresh green salad. The golden rule when making this versatile pastry is not to overwork it. The less time it takes to make the pastry and bring together, the crumblier and more melt-in-the-mouth it will be when cooked.’
Try something new!
✴ GH TIP ✴
Avoid opening the oven while the cheesecake is cooking, as this might cause it to crack.
GOOD F OO D ■ Hands-on time 40min, plus chilling and cooling. Cooking time about 1½hr. Serves 8
1 Mix flour and a pinch of salt in a bowl, then rub in butter with your fingertips until the mixture resembles breadcrumbs. Add egg yolks and mix with your hands, then slowly add 2-3tbsp cold water and mix until a paste is formed that leaves the sides of the bowl clean. Shape into a disc and wrap in clingfilm. Chill for at least 1½hr. 2 Preheat oven to 200°C (180°C fan) mark 6. Lightly grease a 20.5cm (8in) round loose-bottomed cake tin. Roll out pastry on a lightly floured surface to a large round and use to line the prepared tin, leaving the excess hanging over the edge. 3 Prick the base all over with a fork, line pastry with a large sheet of baking parchment and fill with baking beans. Cook for 10-12min. Carefully remove parchment and beans, brush pastry case with the egg glaze and return to the oven for 5-8min to dry out the base. Trim of the rough edges of the pastry and set case aside to cool in the tin. Lower oven temperature to 160°C (140°C fan) mark 3. 4 Whizz the cream cheese and smoked salmon in a food processor until combined. Add egg yolks, nutmeg, lemon zest and juice, flour, soured cream/ crème fraîche, vodka, milk and some seasoning, then pulse to combine. Transfer to a bowl. Whisk egg whites in a clean bowl until stif, then fold gently into salmon mixture using a large metal spoon. Spoon into the pastry case and smooth to level. Cook for 1¼hr or until filling is set and springy to the touch (see GH Tip). 5 Meanwhile, toss cucumber in a bowl with vinegar and some seasoning. Set aside to pickle, turning cucumber slices from time to time. Once cheesecake is ready, remove from oven and cool in tin for 10min, then carefully transfer to a wire rack to cool slightly. 6 To serve, drain the pickled cucumber slices and pat dry with kitchen paper. Sprinkle cheesecake with paprika and serve warm or at room temperature with the pickled cucumber and a green salad. PER SERVING 434cals, 11g protein, 30g fat (18g saturates), 29g carbs (3g total sugars), 2g fibre goodhousekeeping.co.uk
Veggie showstopper Sarah Raven’s Warm Christmas Salad ‘For those who don’t eat meat, this is a perfect dish for Christmas lunch. It has a great texture, with the crunchiness of the nuts and the sweet treacly taste of squash and roasted onions contrasting with the sharpness of the feta.’ Hands-on time 35min, plus soaking. Cooking time about 1¼hr. Serves 6 ◆ Handful of sultanas ◆ 200ml (7fl oz) dry sherry or wine, plus extra to soak ◆ 2tbsp sunflower oil ◆ 1 butternut squash, deseeded and cut into large chunks (no need to peel) ◆ 4 red onions, quartered ◆ 6 shallots, peeled ◆ 1 garlic head, halved ◆ 125g (4oz) Puy lentils, rinsed ◆ 400g tin chickpeas, drained ◆ 2 red peppers, deseeded and roughly chopped ◆ 4cm (1½in) piece fresh root ginger, peeled and chopped ◆ 1-2 red chillies, deseeded and finely sliced ◆ 1tbsp soft brown sugar ◆ 75g (3oz) cashews ◆ 75g (3oz) pecans ◆ 250g (9oz) cooked chestnuts ◆ 4-6 sun-dried tomatoes, sliced ◆ Sesame oil, to drizzle ◆ 250g (9oz) feta cheese, crumbled ◆ Large handful coriander, chopped
1 In a small bowl, soak sultanas in enough sherry that they are fully covered for 2hr, or overnight. Preheat oven to 190°C (170°C fan) mark 5. In a large roasting tin, toss together oil, butternut squash, red onions, shallots and some seasoning. Roast for 35min. 2 Meanwhile, put garlic in a medium pan with lentils, sherry/wine and 400ml (14fl oz) cold water. Bring to boil and bubble for 20-25min. Remove garlic and stir through chickpeas. Check seasoning and set aside. 3 Add peppers, ginger, chillies and sugar to roasting tin, stir and cook for 25min until peppers are starting to brown. Add nuts, chestnuts, sun-dried tomatoes and sultanas to the tin. Cook for a further 12-15min until vegetables are tender and beginning to caramelise. 4 Put a bed of lentils and chickpeas on a large serving plate and scatter over the roasted vegetable mixture. Drizzle with a little sesame oil. Crumble on feta cheese and scatter over coriander. PER SERVING 660cals, 24g protein, 30g fat (8g saturates), 56g carbs (22g total sugars), 15g fibre DECEMBER 2018 GOOD HOUSEKEEPING
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RECIPE ADAPTED FROM COMPLETE CHRISTMAS BY SARAH RAVEN (BLOOMSBURY PUBLISHING)
RECIPE ADAPTED FROM HOW TO BAKE BY PAUL HOLLYWOOD (BLOOMSBURY PUBLISHING)
for the pastry ◆ 250g (9oz) plain flour, plus extra to dust ◆ 125g (4oz) unsalted butter, chilled and cubed, plus extra to grease ◆ 2 medium egg yolks ◆ 1 egg, beaten with a splash of milk, to glaze for the filling ◆ 275g (10oz) full-fat cream cheese ◆ 225g (8oz) smoked salmon, chopped ◆ 3 medium eggs, separated ◆ Pinch of freshly grated nutmeg ◆ Finely grated zest and juice ½ lemon ◆ 25g (1oz) plain flour ◆ 150g (5oz) soured cream or crème fraîche ◆ 2tsp lemon (or unflavoured) vodka ◆ 150ml (5fl oz) full-fat milk ◆ Paprika, to sprinkle for the pickled cucumber ◆ ½ large cucumber, peeled into ribbons ◆ 1tbsp white wine vinegar
Mary Berry’s Mango-Glazed Gammon with Salsa ‘Ham is always a top favourite, whether served hot or cold. This needs so little preparation, it’s the fastest cut-and-come again meat to do for a crowd.’ Hands-on time 25min, plus cooling. Cooking time about 2½hr. Serves 12 ◆ 2.7kg (6lb) gammon ◆ 1 litre (1¾ pint) orange and mango juice or tropical fruit juice (not squash) ◆ 3tbsp mango chutney, to glaze ◆ Whole cloves
for the salsa ◆ 4tbsp mango chutney, we used Geeta’s ◆ 1 large mango, peeled, stoned and chopped ◆ 1 red chilli, deseeded and finely chopped ◆ 2.5cm (1in) piece fresh root ginger, peeled and grated ◆ 4tbsp chopped fresh mint ◆ 1tbsp white wine vinegar ◆ Finely grated zest and juice 1 lime
1 Weigh gammon and calculate the cooking time, allowing 20min per 450g (1lb), plus 20min. 2 Put gammon in a pan just big enough to hold it, add fruit juice and just enough water to cover, then cover with a lid. Bring to the boil, turn down the heat and simmer gently for the calculated time. 3 Remove gammon from liquid (reserving a cupful of the liquid) and leave to cool slightly. Preheat grill. Cut of any string and peel of the
skin, leaving a thin layer of fat. Spread mango chutney over the fat, score to make a diamond pattern and stud with a few cloves. 4 Cover the lean meat around the sides with foil and put gammon in a small roasting tin that is also lined with foil. Pour some of the reserved juice inside the roasting tin. Grill the gammon until it’s an even golden brown. 5 For the salsa, simply mix all the ingredients together and serve with the gammon. PER SERVING 349cals, 40g protein, 17g fat (6g saturates), 9g carbs (9g total sugars), 1g fibre GET AHEAD Cook and brown the gammon 1-2 days ahead, then cool and chill it. Allow to come up to room temperature before serving.
Check with your butcher when you buy your gammon whether or not it needs to be soaked in cold water before cooking to remove the saltiness. Supermarket gammon usually does not need soaking as the cure is milder.
Twist on tradition
RECIPE ADAPTED FROM MARY BERRY’S CHRISTMAS COLLECTION (HEADLINE)
✴ MARY’S TIP ✴
GOOD F OO D ■
Marcus Wareing’s Chicken Wellingtons with Mustard Sauce ‘A new take on the classic Wellington, these individual pastry parcels are delicious. They require some preparation, but the end result is really worth it – they make an impressive main course that is full of flavour.’ Hands-on time 45min, plus chilling and cooling. Cooking time about 1hr 5min. Serves 4
RECIPE ADAPTED FROM NEW CLASSICS BY MARCUS WAREING (HARPERCOLLINS)
◆ 100g (3½oz) baby spinach ◆ 2 x 320g sheets readyrolled all-butter puf pastry ◆ 4 small skinless chicken breasts ◆ 2 egg yolks, beaten for the mushroom duxelle ◆ 25g (1oz) butter ◆ 1 small onion, finely chopped ◆ 300g (11oz) mushrooms, finely chopped ◆ 1tsp fresh thyme leaves ◆ 2tbsp Madeira wine or sweet sherry for the mustard sauce ◆ 25g (1oz) butter ◆ 1 onion, finely sliced ◆ 2 bay leaves ◆ 2tbsp Madeira or sherry ◆ 1tsp wholegrain mustard ◆ 1tsp Dijon mustard ◆ 500ml (17fl oz) chicken stock ◆ 100ml (3½fl oz) double cream ◆ 2tbsp finely chopped tarragon leaves
edges. Lay a chicken breast on top, then spread mushroom mixture over the chicken and top with remaining spinach. Wet edges of pastry around chicken with water, then fold over. Press edges to seal and crimp with a fork (trim any excess). Arrange on a baking tray lined with baking parchment and chill for 30min. 4 Preheat oven to 200°C (180°C fan) mark 6. Brush Wellingtons
with egg yolks and cook for 35-40min until deeply golden. 5 Meanwhile, make the mustard sauce. Melt butter in a medium pan over medium heat. Add onion and bay leaves, reduce heat to low and cook gently for about 15min until golden. Stir in Madeira or sherry and cook for a further 3min, then add mustards and stock and simmer for 20min, remove from heat.
6 Remove Wellingtons from the oven and leave to rest for 5min. Reheat sauce, adding cream and tarragon at the end. Serve with the Wellingtons. PER SERVING 1,065cals, 45g protein, 69g fat (43g saturates), 63g carbs (5g total sugars), 4g fibre GET AHEAD Prepare to end of step 3 up to 3hr ahead. Chill. Complete recipe to serve.
Dine out at home
1 To make the mushroom duxelle, melt butter in a large frying pan over medium-high heat. Add onion and cook for about 5min until softened. Add mushrooms, thyme leaves and ½tsp salt and cook for about 10min until moisture from mushrooms has evaporated and pan is dry. Stir in Madeira or sherry and cook for 5min, until all moisture has evaporated. Transfer to a bowl, cool and chill. 2 Heat a couple of tablespoons of water in a large pan over a high heat. Add the spinach and cook, stirring until wilted. Drain and pat dry with kitchen paper. 3 To assemble the Wellingtons, unroll the puf pastry sheets. Using a rolling pin, roll each a little larger (about 2cm longer and wider), then cut in half widthways. Using half the spinach, arrange a layer on the top half of each pastry rectangle, leaving a border at the goodhousekeeping.co.uk
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■ GOOD F OO D
Si and Dave’s Roast Goose with Ginger and Orange Stuffing Roast goose makes a fantastic festive meal, and this recipe, from The Hairy Bikers’ 12 Days Of Christmas, will really wow your guests.
◆ 5.5-6kg (12lb 3oz-13lb 4oz) oven-ready goose with giblets ◆ 2 medium oranges ◆ 6 bay leaves, plus extra to garnish for the gravy ◆ 2 onions ◆ 2 carrots ◆ 2 celery sticks, roughly chopped ◆ 2 bay leaves ◆ A few thyme sprigs ◆ 2 heaped tbsp plain flour ◆ 3tbsp ginger wine for the stuffing ◆ 1tbsp sunflower oil ◆ 2 medium onions, finely chopped ◆ 4 balls stem ginger in syrup, drained and finely chopped ◆ 200g (7oz) fresh white breadcrumbs ◆ 450g pack good-quality sausage meat ◆ 3tbsp finely chopped fresh thyme leaves for the ginger glaze ◆ 2 balls stem ginger in syrup, drained and finely chopped, plus 4tbsp syrup from the jar ◆ 4tbsp ginger wine 1 Set aside giblets and neck from the bird. Take note of the goose weight. Preheat oven to 180°C (160°C fan) mark 4. Place goose on a rack over a large, sturdy roasting tin and prick with a skewer a few times down each side just below the wing to help release the fat. Season. Finely grate zest from oranges and set aside for later. Cut oranges into quarters and pop them into the goose cavity with the bay leaves. Cover the goose legs with foil. Roast for 30min per kg (2lb 3½oz), plus an extra 20-30min if you like your goose well done. 2 While the goose is cooking, prepare gravy, stuing and glaze. Separate liver from the rest of the giblets – it will be the large, softer one. Pat dry on kitchen paper and cut into small pieces, discarding any sinew. Set aside. Put the rest of the giblets in a big pan with the neck (roughly chopped), onions, carrots, celery, bay leaves, thyme and seasoning. Add a litre (1¾ pint) water, bring to the boil and simmer for 1½hr. Put a lid on the pan for the last 30min so the stock doesn’t evaporate too much. Strain through a fine sieve into a jug. 3 To make the stuing, heat oil in a large non-stick frying pan and fry onions for 5min until softened. Add liver and fry for a further 1-2min until browned. Tip into
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a large bowl, then cool. Add remaining ingredients and reserved orange zest to onions and liver. Season and mix well. Shape into 18 balls and place on a baking tray, cover and chill until ready to cook. 4 To make the ginger glaze, put stem ginger, syrup and ginger wine into a small pan and bring to the boil, stirring. Remove from the heat and set aside until ready to use. 5 After goose has been cooking for 1½hr (or 2hr if you prefer your goose well done), remove from oven and put on a board. Carefully drain fat from the roasting tin into a large heatproof bowl (there will be a lot). Return goose to the rack (over the roasting tin) and continue cooking for a further 1½hr, removing foil after 30min. 6 To check goose is cooked, pierce the thickest part of the thigh with a skewer and check the juices run clear. Brush goose with glaze and put it back in the oven for 5min until skin is glossy and browned. Take goose out of the oven and increase temperature to 200°C (180°C fan) mark 6.
7 Put goose on a serving platter and cover loosely with foil and a tea towel and leave to rest for 20-30min. Spoon 3tbsp of reserved goose fat over the stuing balls and cook in the oven for 20-25min, turning once, until golden brown and cooked through. 8 While stuing is cooking, make the gravy. Spoon of as much of the fat as possible from the roasting tin into the fat bowl. Place roasting tin over medium hob heat and stir in flour until combined. Slowly add 500ml (17fl oz) giblet stock and bring to the boil, stirring constantly. Strain gravy into a medium pan and stir in ginger wine. Bring to a simmer and cook for 2-3min, stirring regularly. Season to taste. Place stuing balls around the goose with a few bay leaves. Pour gravy into a warm jug and serve. PER SERVING 986cals, 68g protein, 62g fat (20g saturates), 35g carbs (10g total sugars), 4g fibre GET AHEAD Prepare the stuing, giblet stock and glaze a day ahead. Chill. Complete recipe to serve.
For a fruity twist
✴ GH TIP ✴
A lot of fat renders out of a goose while cooking. When you’ve finished, strain through a fine sieve, chill and freeze for a later date. Roast potatoes are fantastic cooked in goose fat. If you don’t fancy making your own giblet stock, you can use shop-bought chicken stock. goodhousekeeping.co.uk
RECIPE ADAPTED FROM THE HAIRY BIKERS’ 12 DAYS OF CHRISTMAS BY SI KING AND DAVE MYERS (WEIDENFELD & NICOLSON)
Hands-on time 45min, plus resting. Cooking time about 3hr 40min. Serves 6
Push the boat out Gordon Ramsay’s Stuffed Rib of Beef
Hands-on time 25min, plus coming to room temperature and resting. Cooking time about 3¼hr. Serves 6-8 ◆ 3-bone rib of beef, about 3.4kg-4.5kg (7½lb-10lb), chine bone removed ◆ 2tsp English mustard powder ◆ 6 carrots, peeled and halved lengthways ◆ 6 parsnips, peeled and halved lengthways for the stuffing ◆ Olive oil ◆ 1 onion, finely chopped ◆ 200g (7oz) Portobello or chestnut mushrooms, finely chopped ◆ 3 garlic cloves, chopped ◆ 300g (11oz) baby spinach ◆ 75g (3oz) fresh breadcrumbs ◆ 2 tarragon sprigs, leaves only, roughly chopped ◆ 1 thyme sprig, leaves picked ◆ 1 egg yolk 1 Take the beef out of the fridge and allow it to come up to room temperature for 1hr. Meanwhile, make the stuing. Heat a dash of oil in a large frying pan over medium heat. Add onion and fry for 5min, until softened. Turn up the heat and add the mushrooms, cooking until tender. Add garlic and fry for 2min, then add spinach in batches, stirring to wilt. 2 Briefly whizz the mushroom mixture in a food processor or finely chop by hand (when cool enough to handle). Cool. 3 Stir the breadcrumbs and herbs into the stuing mixture. goodhousekeeping.co.uk
✴ GORDON’S TIP ✴
Put any excess stuing in a small ovenproof dish, cover with a lid or foil and cook together with the reheating vegetables for 15min. Check seasoning. Stir in the egg yolk. Preheat oven to 230°C (210°C fan) mark 8. 4 Place the beef on a chopping board with the ribs on the right-hand side. Starting from the bone side, cut along the fat line that’s about 3cm (1¼in) from the outside edge of the meat, slicing around the central eye of meat to make a flap for the stuing (making sure to keep the flap attached at the base edge). Press stuing evenly over the eye of the meat (it might not take all the stuing, see Gordon’s Tip). Lay flap back over stuing and secure in place with string. 5 Weigh the stufed joint. Mix mustard powder in a bowl with
a pinch of salt, pepper and enough olive oil to form a thin paste. Brush over the meat. 6 Lay carrots and parsnips in a roasting tin that will just hold the beef. Drizzle with olive oil. Put beef on top and roast for 15min. Lower temperature to 180°C (160°C fan) mark 4 and continue roasting for 15min per 450g (1lb), plus 15min for rare beef (the internal temperature should reach 50-53°C on a meat thermometer), or a further 20-23min if you prefer beef medium rare (internal temperature 54-57°C). 7 Remove the vegetables after 35min (they might still be a little firm) and set aside ready to reheat before serving.
Continue cooking beef. 8 Once cooked to your liking, remove the beef from the oven, cover loosely with foil and leave to rest for at least 20min (up to 45min). 9 To serve, reheat the vegetables in a 180°C (160°C fan) mark 4 oven for 15min until piping hot and tender. Serve with the beef. PER SERVING (if serving 8) 924cals, 63g protein, 65g fat (28g saturates), 18g carbs (9g total sugars), 6g fibre GORDON’S TIP Once bought, a rib of beef should be kept unwrapped in the fridge so that it almost air dries. This will make the flavour more intense and help it roast more quickly.
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RECIPE ADAPTED FROM GORDON RAMSAY’S ULTIMATE HOME COOKING (HODDER & STOUGHTON)
COMPILED BY: EMMA FRANKLIN. RECIPES TESTED FOR GOOD HOUSEKEEPING: GABRIELLA ENGLISH AND ALICE SHIELDS. FOOD STYLING: MEIKE BECK AND EMMA FRANKLIN. PROP STYLING: JENNY IGGLEDEN PORTRAIT PHOTOGRAPHY: MARTIN POOLE (MARY BERRY AND PAUL HOLLYWOOD), DAVID ELLIS (NIGELLA LAWSON), JONATHAN GREGSON (MARCUS WAREING), ANDREW HAYES-WATKINS (HAIRY BIKERS), JONATHAN BUCKLEY (SARAH RAVEN), JAMIE ORLANDO SMITH (GORDON RAMSAY)
‘Cooking beef on the bone not only looks impressive, but it gives the meat more flavour and ensures that it cooks evenly, too. As a twist, I stuf it with mushrooms, spinach and tarragon and add a mustard glaze.’
Merry mornings Whether it’s breakfast in bed, an elegant nibble or a restorative brunch for a crowd, start your festive mornings the right way with our tasty, Triple-Tested treats PHOTOGRAPHY STUART WEST
SAVOURY CROISSANT STRATA A strata is the ultimate in American comfort food – a savoury, cheesy breakfast casserole. We’ve upped the indulgence by using croissants. Heaven. Hands-on time 15min, plus (overnight) chilling. Cooking time about 1hr. Serves 8 ◆ 8 croissants, preferably stale (see GH Tip) ◆ 4tsp Dijon mustard ◆ 8 slices Parma or serrano ham ◆ Butter, to grease ◆ 175g (6oz) Gruyère cheese, grated ◆ 8 large eggs ◆ 800ml (1⅓ pint) whole milk ◆ 200g (7oz) cherry tomatoes, halved ◆ 1½tbsp finely chopped chives
1 Halve the croissants lengthways and brush the cut sides with mustard. Sandwich each croissant back together with a slice of ham, then arrange on their sides in a large greased baking dish. Scatter the cheese over, getting it in between the croissants as well as on top. 2 Whisk together the eggs and milk, and plenty of seasoning. Pour over the croissants, then scatter with the tomatoes and chives. Cover with foil and chill overnight, or for at least 6hr. 3 Preheat oven to 180°C (160°C fan) mark 4. Uncover and cook the strata for 1hr until pufed and golden (the custard should be just set). Leave to rest for 5min before serving. PER SERVING 418cals, 24g protein, 26g fat (13g saturates), 22g carbs (8g total sugars), 2g fibre
GH T R I P LE -T E ST E D R EC IPE S ■
✴ GH TIP ✴
Stale croissants will absorb the liquid better and have a crispier finish.
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Simply sensational
✴ GH TIP ✴
Xanthan gum stabilises the emulsion in the hollandaise, so it’s easier to make and means it can be prepared up to a day in advance.
GH T R I P LE -T E ST E D R EC IPE S ■ HEATHER HONEY GRAVADLAX WITH CHEAT’S HOLLANDAISE Curing your own salmon is easy and looks so impressive. We’ve flavoured ours with heather honey, but use runny honey if you prefer. Hands-on time 20min, plus 2 days curing. Cooking time about 5min. Serves 12 ◆ 1 whole boneless side of skin-on salmon, approx 900g (2lb) ◆ 4tbsp heather honey ◆ 3tbsp whisky ◆ 60g (2½oz) flaky sea salt ◆ 2tbsp mixed peppercorns, crushed, plus extra to garnish ◆ 2tbsp finely chopped dill, plus 1tbsp to garnish ◆ Rye bread, to serve FOR THE HOLLANDAISE ◆ 4 large egg yolks ◆ 200g (7oz) unsalted butter, melted and cooled slightly ◆ ⅛tsp xanthan gum (see GH Tip) ◆ Juice of 1 lemon ◆ Pinch cayenne pepper FOR THE GLAZE ◆ 2tbsp heather honey ◆ 1tbsp whisky 1 Check the salmon for bones (pull any out with tweezers and discard). Pat dry with kitchen paper and place skin-side down in a snug-fitting roasting tin. Mix the honey and whisky together, and spoon over the salmon. Combine salt, peppercorns and dill and sprinkle evenly over the fish. 2 Lay clingfilm directly over salmon; weigh down with 2 side plates. Chill for 48hr, turning fish every 8hr or so, re-covering and weighting each time. 3 To make the hollandaise, use a stick blender to whizz the egg yolks, half the butter, xanthan gum, lemon juice, cayenne pepper and a big pinch of salt in a jug – the mixture should be thick and emulsified. Add the rest of the butter and blend again (it will be extremely thick). Whizz in 100ml (3½fl oz) water until you have a thick pouring consistency. Check seasoning. If not serving immediately, lay clingfilm directly on surface of sauce and chill. 4 To make the glaze, boil the honey and whisky in a small pan, stirring, for 1min until slightly reduced. Cool slightly. Rinse the cure from the salmon and pat dry with kitchen paper. Brush the glaze over, scatter with dill and a little extra crushed pepper. 5 To reheat the hollandaise (if needed), microwave on low power for 5sec bursts until just warm. Thinly slice salmon and serve with hollandaise and rye bread, if you like. PER SERVING 302cals, 18g protein, 23g fat (11g saturates), 3g carbs (3g total sugars), 0g fibre goodhousekeeping.co.uk
Brunch classic ORANGE PANCAKES WITH BACON AND CINNAMON BUTTER These pancakes are super-soft and flufy – the ideal partner for the sweet-savoury combo of bacon, orange and cinnamon. Hands-on time 25min. Cooking time about 15min. Serves 4 ◆ 200g (7oz) plain flour ◆ 1tbsp baking powder ◆ 2tbsp caster sugar ◆ 2 large eggs, separated ◆ 175ml (6fl oz) milk ◆ 40g (1½oz) butter, melted, plus extra to cook ◆ 2 oranges ◆ 8 slices streaky bacon FOR THE CINNAMON BUTTER ◆ 75g (3oz) butter, softened ◆ 3tbsp maple syrup, plus extra to serve ◆ 2½tsp ground cinnamon 1 To make the cinnamon butter, whisk all the ingredients together in a bowl until smooth and flufy. Set aside. 2 Mix flour, baking powder, sugar and ½tsp salt in a bowl. In a jug, whisk the egg yolks, milk and butter together. Finely zest the oranges and stir into the jug. Pour into flour mixture and stir gently until just combined. In a
separate bowl (with a clean whisk), beat egg whites to soft peaks and fold gently into the batter. 3 Heat a large non-stick frying pan over medium heat and brush with a little butter. Spoon tablespoons of batter into the pan (spacing apart), spreading slightly with the back of the spoon – you’ll need to cook in batches. Cook for 1-2min until bubbles appear on the surface, then flip and cook for another min until golden. Remove to a plate, cover and keep warm while you cook the remaining pancakes, wiping the pan and re-buttering between batches. 4 Meanwhile, fry or grill bacon until crisp. Cut the skin and pith of oranges and slice thinly. Serve pancakes with the bacon, cinnamon butter, orange slices and extra maple syrup, to drizzle. PER SERVING 657cals, 17g protein, 37g fat (20g saturates), 61g carbs (22g total sugars), 3g fibre GET AHEAD Make the cinnamon butter up to 2 days ahead. Cover and chill. Allow to come to room temperature before serving. DECEMBER 2018 GOOD HOUSEKEEPING
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■ GH TR IPL E-TESTED R EC IPE S BAKED SHAKSHUKA
This warming, spiced dish not only looks festive, but will set you up on chilly winter’s morning. 1 Preheat oven to 180°C (160°C fan) mark 4. Heat the oil in a large pan over medium heat and fry spring onions until softened, about 5-6min. Stir in the garlic, chilli and ◆ 1tbsp olive oil ◆ 6 spring onions, finely sliced cumin seeds and cook for 1min. Add the harissa paste and tomatoes. Bring to boil ◆ 2 garlic cloves, crushed and simmer for 15-20min, until reduced. ◆ 1 green chilli, deseeded and 2 Gradually add spinach, stirring, until finely chopped incorporated and wilted. Stir through ◆ 1tsp cumin seeds most of the herbs and check seasoning. ◆ 2tsp harissa paste ◆ 2 x 400g tins cherry tomatoes Transfer to an ovenproof serving dish or roasting tin roughly 25.5 x 35.5cm ◆ 500g (1lb 2oz) spinach (10 x 14in). Make 8 wells in the sauce ◆ 25g pack (approx) flat-leaf and crack in eggs, spacing apart. Cook parsley, roughly chopped ◆ 25g pack (approx) coriander, in preheated oven for 10-12min, until the egg whites are set. Scatter over the feta, roughly chopped remaining herbs and sumac, if using. ◆ 8 medium eggs Serve with warmed flatbreads. ◆ 100g (3½oz) feta, crumbled PER SERVING 280cals, 23g protein, ◆ 1tsp sumac, optional ◆ Flatbreads, warmed, to serve 16g fat (6g saturates), 9g carbs (9g total sugars), 4g fibre (gluten-free, if needed) Hands-on time 20min. Cooking time about 40min. Serves 4
Make-ahead spread
BUCK’S FIZZ CURD
Gluten free
We’ve taken everyone’s favourite festive cocktail and put it in a zesty curd. Serve slathered on toast or stirred into porridge. Hands-on time 15min, plus cooling. Cooking time about 20min. Makes 500g (1lb 2oz) ◆ 3 large oranges ◆ 150ml (5fl oz) cava ◆ 200g (7oz) caster sugar ◆ 3 medium egg yolks ◆ 2tbsp cornflour ◆ 100g (3½oz) unsalted butter, cubed 1 Finely grate the zest from the oranges and set aside. Halve the oranges and squeeze the juice into a large pan. Add the cava and half of the sugar. Heat gently, stirring, to dissolve the sugar. Increase heat and bubble for 15min, until slightly reduced. 2 In a bowl, whisk the egg yolks, remaining sugar and cornflour to combine. Carefully whisk in the hot orange liquid. Return liquid to pan and whisk in the zest and butter. Bring mixture to the boil, whisking constantly – it will start to thicken. Bubble for 1min; remove from heat. Transfer to a clean bowl, cover with clingfilm and cool. The curd will continue to thicken. 3 Decant into a sterilised jar and keep in the fridge for up to 1 week. PER 25G (1OZ) SERVING 51cals, 0g protein, 1g fat (0g saturates), 10g carbs (9g total sugars), 0g fibre GH TIP To sterilise jam jars and lids, wash well with hot soapy water. Transfer to an oven, preheated to 130°C (110°C fan) mark ½ for 10min to dry.
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goodhousekeeping.co.uk
CHOCOLATE GRANOLA
This indulgent cereal is an ideal get-ahead breakfast, or would make a tasty food gift, too. Hands-on time 15min, plus cooling. Cooking time about 45min. Makes 900g (2lb)
RECIPES: EMMA FRANKLIN, GABRIELLA ENGLISH, ALICE SHIELDS. TESTING: GABRIELLA ENGLISH, ALICE SHIELDS. FOOD STYLING: MEIKE BECK, EMMA FRANKLIN, GABRIELLA ENGLISH. PROP STYLING: REBECCA NEWPORT
◆ 175g (6oz) apple sauce ◆ 100g (3½oz) golden syrup ◆ 100g (3½oz) light brown soft sugar ◆ 400g (14oz) rolled oats ◆ 50g (2oz) good-quality cocoa powder ◆ 50g (2oz) sunflower seeds ◆ 75g (3oz) pecans, roughly chopped ◆ 75g (3oz) dark chocolate, finely chopped ◆ 75g (3oz) dried cranberries ◆ Yogurt, to serve, optional ◆ Raspberries and blueberries, to serve, optional
1 Preheat oven to 170°C (150°C fan) mark 3 and line a large baking sheet with baking parchment. Heat the apple sauce, golden syrup and sugar in a large pan until melted. Add oats, cocoa powder and sunflower seeds; mix well. Spread evenly on the lined baking sheet. 2 Bake for 20min, then stir (it should form into clumps). Bake for 15min more. Stir through pecans and bake for a further 8-10min, until pecans are lightly toasted and the granola clumps are crispy. Allow to cool completely, then stir through the chocolate and cranberries. 3 Serve layered with yogurt and the raspberries and blueberries, if you like. PER 50G (2OZ) SERVING 187cals, 4g protein, 7g fat (1g saturates), 27g carbs (14g total sugars), 3g fibre TO STORE Keep in an airtight container at cool room temperature for a month.
Go on, treat yourself!
■ GH TR IPL E-TESTED R EC IPE S
Baked with
love
Get into the seasonal spirit with our brilliant Triple-Tested bakes. Whether you’re looking for a modern finish for your cake, a treat for little ones or a showstopping pudding, we’ve got it covered! PHOTOGRAPHY MYLES NEW
LIMONCELLO AND WHITE CHOCOLATE BUNDT
Bundt cakes are fantastic for delivering instant wow factor. The citrus flavour is divinely balanced by the sweetness of the white chocolate. Hands-on time 25min, plus cooling. Cooking time about 50min. Serves 10 ◆ 175g (6oz) unsalted butter, softened, plus extra to grease ◆ 250g (9oz) caster sugar ◆ 3 large eggs ◆ 200g (7oz) natural yogurt ◆ 350g (12oz) plain flour ◆ 2tsp baking powder ◆ 150g (5oz) white chocolate, roughly chopped ◆ Finely grated zest and juice 2 lemons, keep separated ◆ 4tbsp limoncello for the icing ◆ 1tbsp double cream ◆ 2tbsp limoncello
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◆ 100g (3½oz) white chocolate, finely chopped ◆ Pared zest 1 lemon 1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 2.4 litre (4¼ pint) bundt tin with butter. 2 Using a freestanding mixer or handheld electric whisk, beat butter and sugar until pale and flufy. Add eggs one at a time, beating well after each addition. Beat in yogurt until just combined. Using a large metal spoon, fold in the flour, baking powder, white chocolate and lemon zest. 3 Scrape into prepared tin. Bake for 45min or until golden brown and a skewer inserted comes out clean. Meanwhile, mix together lemon juice
and limoncello. Remove cake from oven and prick top with a skewer or cocktail stick. Pour over lemon mixture and leave to cool completely in the tin. 4 Invert cake on to a serving plate or cake stand. For the icing, gently heat cream, limoncello and white chocolate in a small pan over a low heat, stirring occasionally until chocolate melts. Cool to room temperature, then drizzle over the cake. Sprinkle over pared lemon zest and serve. PER SERVING 567cals, 9g protein, 25g fat (15g saturates), 71g carbs (44g total sugars), 1g fibre GH TIP If you’re finding it diicult to get your cake out of the tin, return it to a warm oven for just a couple of minutes to loosen it.
SO SIMPLE, SO TASTY
FEST IVE ELEGANCE
GH T R I P LE -T E ST E D R EC IPE S ■
PINECONE WREATH CAKE
THE IDEAL PARTNER
A simple and elegant way to decorate your Christmas cake – we’ve even added our amaretti biscuits for an extra edible treat. The trick to good crystallisation is to lightly paint with egg white and dredge generously with caster sugar. Hands-on time 1½hr, plus overnight drying(s). Serves 20 ◆ 23cm (9in) fruit cake, see GH recipe in November issue to cover ◆ 2-3tbsp apricot glaze ◆ Icing sugar, to dust ◆ 750g (1lb 10½oz) golden marzipan ◆ 750g (1lb 10½oz) white readyto-roll sugarpaste icing ◆ Vodka or cooled boiled water, to brush to decorate ◆ 60g (2½oz) golden marzipan ◆ Flaked almonds, toasted ◆ 1 medium egg white ◆ 10 or so rosemary sprigs ◆ Caster sugar, to dredge ◆ Cinnamon sticks, we used East End Cinnamon (Cassia) sticks ◆ Fresh cherries or cranberries ◆ Ribbon(s) ◆ Star anise ◆ Amaretti biscuits, optional, see recipe on the right 1 Put cake on a board and spread top and sides thinly with apricot glaze. Sift icing sugar on to a work surface and roll out marzipan until large enough to cover cake. Lay on to cake and smooth with hands, easing out creases. Trim excess. Allow to air dry for at least 2hr, ideally overnight. 2 Lightly dust a work surface and roll out sugarpaste as before. Brush marzipan layer lightly with vodka or cooled boiled water, then lay over the sugarpaste. Smooth into position, trimming excess. Allow to dry for at least 2hr, ideally overnight. 3 To make the marzipan pinecones, divide the marzipan into 3. Working with 1 portion at a time, shape into a tall cone. Starting at the bottom, carefully stick in flaked almonds from pointy ends until the marzipan is fairly covered. Repeat with remaining marzipan and flaked almonds. Lightly dust the pinecones with icing sugar and set aside.
4 To crystallise the decorations, whisk the egg white until lightly frothy. Working with 1 sprig at a time, lightly brush rosemary with egg white, then dredge with caster sugar, gently shaking of excess. Lay on to a baking tray lined with baking parchment. Repeat process with remaining rosemary sprigs, cinnamon sticks and cherries/cranberries. Leave to dry for at least 3hr. 5 Tie ribbon(s) round base of cake. Arrange crystallised rosemary in a wreath on top of the iced cake and intersperse with other crystallised elements, star anise, marzipan pinecones and amaretti biscuits, if you like. GET AHEAD Cover cake with marzipan and sugarpaste layers up to a week ahead. Crystallise decorations and make pinecones up to 2 days ahead. (Store uncovered.) TO STORE Keep uncovered for up to a week while the decorations look their best. The cake itself will keep much longer.
AMARETTI BISCUITS Preheat oven to 170°C (150°C fan) mark 3. Line 2 large baking sheets with baking parchment. Whisk 2 egg whites until stif, then fold through 175g (6oz) each caster sugar, ground almonds and 1tbsp amaretto. Roll tsp-size portions into balls using damp hands. Toss in icing sugar to coat. Arrange on baking sheets, spacing apart. Bake for 20min until lightly golden and slightly pufed. Cool on wire rack. Makes about 30. PER BISCUIT 63cals, 2g protein, 3g fat (0g saturates), 6g carbs (6g total sugars), <1g fibre GET AHEAD Store in an airtight container for up to 1 week.
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CHOCOLATE TREE STUMP CAKE
Our fun version of the traditional Yule log, this indulgent cake is sandwiched with chocolate and salted caramel Swiss meringue buttercreams. Hands-on time 1¼hr, plus cooling and chilling. Cooking time about 1¼hr. Serves 20 for the cake ◆ 250g (9oz) unsalted butter, softened, plus extra to grease ◆ 200g (7oz) granulated sugar ◆ 175g (6oz) dark brown soft sugar ◆ 3 medium eggs ◆ 2tsp vanilla extract ◆ 350ml (12fl oz) whole milk ◆ 300ml tub soured cream ◆ 50ml (2fl oz) black cofee, cooled ◆ 350g (12oz) plain flour ◆ 2tsp bicarbonate of soda ◆ 125g (4oz) cocoa powder for the buttercream ◆ 6 medium egg whites ◆ 250g (9oz) granulated sugar ◆ 300g (11oz) unsalted butter, softened, but not warm, cut into pieces ◆ 100g (3½oz) caramel, we used Carnation ◆ 75g (3oz) dark chocolate, melted and cooled to assemble ◆ 250g (9oz) dark chocolate, chopped ◆ Cocoa powder, to brush 1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line the base and sides of 2 deep 20.5cm (8in) round cake tins with baking parchment. 2 To make the cake, using a freestanding mixer (or a handheld electric whisk and a large bowl), beat the butter and sugars until pale and flufy, about 5min. Add the eggs 1 at a time, beating well after each addition, then mix in the vanilla. 3 In a jug, mix the milk, soured cream and cofee. In a separate bowl, sift the flour, bicarbonate of soda and cocoa
powder. With the motor slowly running, add ⅓ of the flour mixture to the butter bowl. When almost incorporated, add ⅓ of the milk mixture. Continue adding until all the dry and liquid ingredients have been mixed in (don’t overwork it at this stage). 4 Divide evenly between the prepared cake tins and smooth to level. Bake for 55min, or until a skewer inserted into the centre comes out clean. Cool completely in tins. 5 To make the buttercream, using a handheld electric whisk, beat the egg whites and sugar in a large heatproof bowl set over a pan of simmering water (make sure the water is not touching the bowl) until the egg whites are stif, warm and there is no sugar grit left when you rub a little between your fingers, about 8min. 6 Take the bowl of the heat and carry on beating until the outside of the bowl is no longer warm to the touch – about 10-12min on maximum speed. Turn the motor speed to medium and gradually beat in the butter, about a tbsp at a time. If the mixture looks as if it’s about to curdle (or is too loose), chill for 5min, then continue where you left of until all the butter is incorporated. Spoon ½ the buttercream into a separate bowl and fold in the caramel and ½tsp fine salt (or more to taste). Fold the chocolate into the remaining buttercream. 7 To assemble your cake, start by making the chocolate bark. Melt 150g (5oz) of the dark chocolate in a heatproof bowl set over a pan of barely simmering water. Scrape on to a large sheet of baking parchment and spread into a rough rectangle measuring about 23 x 40.5cm (9 x 16in). Lay another sheet of baking parchment
over the top, smoothing down. Roll up from a short edge and secure with an elastic band. Chill until needed. 8 Slice each cake in half horizontally. Lay one half on a board. Spread on a generous layer of caramel icing. Top with another cake layer and spread on some chocolate buttercream. Continue layering, alternating the buttercreams between each layer. Spread a thin layer of any remaining caramel over top and sides of cake (reserve remaining chocolate) – this acts as a crumb coat. Chill for 30min. 9 Spread remaining chocolate icing over top and sides of cake. Unroll the chocolate bark – the shards will shatter as you do this. Press the shards vertically on to sides of the cake to form a relatively even layer – a little space between them is fine – and have some sticking above the top of the cake. Chill for 20min. 10 Melt and cool the remaining dark chocolate as above. Once at room temperature, use a pastry brush to paint over the sides of the cake – you don’t need to be neat, it will create a more bark-like efect if you’re not! Chill again for 10min to set. 11 To finish, brush cocoa powder in places over the sides of the cake and decorate the top with chocolate decorations, if you like (see GH Tip). PER SERVING 572cals, 7g protein, 33g fat (21g saturates), 59g carbs (45g total sugars), 2g fibre TO STORE Keep any leftovers covered in the fridge for up to 5 days. Allow to come to room temperature before serving. GH TIP We used Shimmering Chocolate Acorns from Marks & Spencer to finish of the decorations on our cake (£5 for 6).
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CHOCOLATE SENSAT ION
TIRAMISU MERINGUE ROULADE
The flavours of a classic tiramisu in a fluffy, crisp meringue roll. Hands-on time 25min, plus cooling. Cooking time about 25min. Serves 10 ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆
MINCEMEAT BAKLAVA
This makes a sticky but delicious afternoon treat, or serve with brandy cream at the end of a festive meal. Best eaten on the day it is made. Hands-on time 15min, plus cooling. Cooking time about 35min. Makes about 38 ◆ 500g (1lb 2oz) mincemeat, we used a nutty one ◆ 150g (5oz) cooked chestnuts, roughly chopped ◆ Finely grated zest 1 orange ◆ 3tbsp runny honey ◆ 100g (3½oz) unsalted butter, melted ◆ 6 sheets filo pastry, we used Jus-Rol for the syrup ◆ 150g (5oz) caster sugar ◆ 25g (1oz) runny honey ◆ 1 cinnamon stick ◆ ½tsp mixed spice 1 Preheat oven to 180°C (160°C fan) mark 4. To make the filling, mix mincemeat, chestnuts, orange zest and honey. 2 Lightly brush a shallow roasting tin, about 23 x 33cm (9 x 13in), with a little of
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the butter. If needed, trim filo to fit neatly inside the tin. Layer up 3 filo sheets in the tin, brushing the top of each with butter. 3 Spread the filling evenly over the filo. Layer up remaining filo, again brushing the top of each sheet with butter. 4 Using a sharp knife, cut a diamond pattern into the filo, spacing the cuts about 4cm (1½in) apart, slicing through the top 3 layers, but not the base layers. Bake for 30-35min, until golden brown. 5 Meanwhile, make the syrup. In a pan, heat all the ingredients with 100ml (3½fl oz) water over low heat until the sugar dissolves, then increase heat and boil for 5min until thick and syrupy. Remove the cinnamon stick. Take baklava out of oven and pour over syrup. Cool completely in tin before slicing and serving. PER SQUARE 103cals, 1g protein, 3g fat (1g saturates), 18g carbs (14g total sugars), 1g fibre
3 large egg whites 175g (6oz) caster sugar 1tsp cornflour 3tbsp espresso, cooled 100g (3½oz) dark chocolate (70% cocoa solids), chopped 200ml (7fl oz) double cream 250g tub mascarpone 4tbsp icing sugar, sifted 3tbsp Marsala or Tia Maria Cocoa powder, to dust
1 Preheat oven to 180°C (160°C fan) mark 4. Line a 23 x 33cm (9 x 13in) Swiss roll tin with baking parchment, making sure the parchment comes at least 2cm (¾in) above the sides of the tin. In a large bowl, using a handheld electric whisk, beat egg whites to stif peaks. Gradually add caster sugar, whisking to stif peaks after each addition; the meringue should be thick and glossy. In a small bowl, mix cornflour and 2tbsp espresso until smooth, then whisk into meringue. Spread into prepared tin, smoothing to level. 2 Bake for 20-22min until pufed and firm. Cool in tin for 5min, then, using the baking parchment, carefully lift on to a wire rack to cool (meringue will sink on cooling). 3 Meanwhile, make the ganache. Put the chocolate and remaining 1tbsp espresso in a small bowl. Bring 100ml (3½fl oz) of cream just to the boil, then pour into the chocolate bowl. Leave for 1min, stir until melted and combined. Allow to cool but not set. Whip mascarpone, icing sugar, Marsala or Tia Maria and remaining cream in a bowl until it forms soft peaks. 4 Lay a sheet of baking parchment larger than the meringue on a work surface and invert meringue on to it. Peel away top lining parchment. Spread the ganache over the meringue in a thin layer, then spread the mascarpone cream on top, leaving a 1cm (½in) border at the edges. Using the base parchment to help, roll up the meringue from a short edge – it will crack, but that’s all part of the charm. Carefully transfer to a board or flat platter and dust with cocoa. Serve immediately. PER SERVING 362cals, 3g protein, 25g fat (16g saturates), 31g carbs (31g total sugars), 0g fibre GET AHEAD Prepare to end of step 2 up to 2hr ahead. goodhousekeeping.co.uk
GH T R I P LE -T E ST E D R EC IPE S â&#x2013;
A CLASSIC REINVENTED
GH T R I P LE -T E ST E D R EC IPE S ■
GINGERBREAD ADVENT MOBILE
Great fun to do with kids, this delicious project helps build festive anticipation! These also make great tree decorations or a tasty afternoon nibble. Hands-on time 1½hr, plus chilling and cooling. Cooking time about 20min. Makes 24
PREGNANT WOMEN, INFANTS AND THE ELDERLY SHOULD ONLY EAT RAW EGGS THAT HAVE THE LION STAMP
◆ 125g (4oz) unsalted butter, chopped ◆ 50g (2oz) golden syrup ◆ 125g (4oz) dark brown soft sugar ◆ 275g (10oz) plain flour, plus extra to dust ◆ 1tsp ground cinnamon ◆ ½tsp ground nutmeg ◆ 1tsp ground ginger ◆ ¼tsp ground cloves ◆ ½tsp baking powder ◆ 1 medium egg white for the icing and decoration ◆ 1 medium egg white ◆ 250g (9oz) icing sugar, sifted ◆ Sugar sprinkles, optional ◆ Thin ribbon and string, optional, to hang ◆ 3 mobile rings, optional (see GH Tip) 1 In a medium pan over low heat, melt the butter, syrup and sugar, stirring until the sugar dissolves. Cool. Meanwhile, in a large bowl, mix the flour, spices, baking powder and ½tsp fine salt. 2 Beat the egg white into the cooled syrup mixture, then mix liquid into the flour bowl and stir to combine. Bring together, wrap in clingfilm and chill for at least 3hr or overnight. 3 Preheat oven to 190°C (170°C fan) mark 5. Line 3 baking sheets with baking parchment. Lightly flour a work surface and roll out the dough to 3-5mm (⅛-¼in) thick. Stamp out festive shapes, rerolling trimmings as needed (you’ll need at least 24). Transfer to lined trays, spacing apart. If you intend to hang the biscuits, make a hole in the goodhousekeeping.co.uk
CRAFTY BAKING
top of each using a skewer. 4 Bake for 10-12min until golden. Allow to cool for 5min on trays, re-opening ribbon holes if needed. Transfer to wire racks to cool completely. 5 To make the icing, beat egg white in a medium bowl with a handheld electric whisk to stif peaks. Beat in icing sugar until smooth. Add a couple of drops of water if needed to make into a stif, pipeable consistency. Spoon into a piping bag fitted with a small plain or star nozzle. Decorate biscuits with icing
and sugar sprinkles, if you like, not forgetting to add numbers 1-24 if needed. Leave to dry fully. 6 To hang, tie 3 long strings to each mobile ring, spacing evenly and feeding the strings from the smaller two rings up through the centre of the larger one (leave your chosen distance between them). Tie all strings together at the top, making sure the rings hang horizontally and evenly. Trim excess string. If needed, tie on a string loop to hang the mobile. 7 Loop ribbons on to each biscuit and tie evenly to the
rings, allowing them to slide so weight can be redistributed after biscuits are removed (we hung numbers 1-6 on the smallest ring, 7-15 on the middle ring and 16-24 on the largest ring, so the calendar is eaten from lower tier up). Stand back and admire your handiwork! PER BISCUIT 150cals, 2g protein, 4g fat (3g saturates), 26g carbs (17g total sugars), 1g fibre GH TIP We bought our white coated-metal rings in sizes 15cm, 20cm and 25cm, from £1.56, from littlecraftybugs.co.uk.
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PISTACHIO AND CRANBERRY STOLLEN WREATH An irresistible centrepiece traditionally served at breakfast with butter. We’ve used pistachios to make our marzipan for a colourful and delicious alternative – great for those who prefer something a little bit different! Hands-on time 35min, plus rising and cooling. Cooking time about 25min. Serves 8
RECIPES: MEIKE BECK, EMMA FRANKLIN, GABRIELLA ENGLISH, ALICE SHIELDS. TESTING: GABRIELLA ENGLISH, ALICE SHIELDS. FOOD STYLING: MEIKE BECK, EMMA FRANKLIN. PROP STYLING: OLIVIA WARDLE
for the dough ◆ 300g (11oz) strong white flour, plus extra to dust ◆ 7g sachet fast-action dried yeast ◆ 2tbsp mixed spice ◆ Finely grated zest 1 lemon ◆ Finely grated zest 1 orange ◆ 75g (3oz) unsalted butter, melted, plus 25g (1oz) to brush ◆ 150ml (5fl oz) whole milk ◆ 100g (3½oz) dried cranberries ◆ 100g (3½oz) raisins for the pistachio marzipan ◆ 200g (7oz) pistachio kernels ◆ 200g (7oz) icing sugar, plus extra to dust ◆ 1 large egg 1 To make the dough, mix flour, yeast, mixed spice, zests and 1tsp fine salt in a large bowl. Add melted butter and milk and mix to form a dough. Tip on to a lightly floured surface and knead for 5-10min, until smooth and elastic. Return to the bowl, cover with clingfilm and leave to rise in a warm place until doubled in size, about 1½hr. 2 Meanwhile, make the marzipan. Whizz pistachios and icing sugar in a food processor until finely ground. Add the egg and pulse to make a thick paste. Cover and set aside. 3 Line a large baking sheet with baking parchment. Clear a large area of work surface and dust lightly with flour. Scrape out dough, knead briefly, then roll out to a long thin rectangle, about 60 x 20.5cm (2ft x 8in). Dot marzipan evenly over the surface and, with slightly damp hands, spread out as evenly as you can, leaving a 2.5cm (1in) border along the long edges. Sprinkle over the dried fruit, pressing it down a little. 4 Roll up tightly from one of the long edges, working in sections if you need to. Position seam-side down. Leaving one goodhousekeeping.co.uk
end attached, slice in half lengthways, then arrange the lengths so they are cut-side up. Holding a length in each hand (and keeping them cut-side up), lift right-hand strand over left, simultaneously moving the left strand into the former position of the right. Repeat process until fully twisted. Bring the 2 ends together to form a circle and pinch firmly
to join. Carefully transfer to lined sheet, reshaping as needed. Cover with a clean, damp tea towel and leave to rise for 1-1¼hr until pufed. Preheat oven to 180°C (160°C fan) mark 4. 5 Uncover and bake for 25min, until golden. Remove from oven and brush with melted butter. Cover with a clean, dry tea towel (this helps keep the stollen soft), and leave to cool.
Dust with icing sugar to serve. PER SERVING 563cals, 12g protein, 24g fat (8g saturates), 74g carbs (44g total sugars), 4g fibre GET AHEAD Make, knead and cover dough up to 24hr ahead. Chill. Allow to come to room temperature before completing. TO STORE Keep well-wrapped in foil at room temperature. for up to 2 days.
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The big
CHRISTMAS TASTE TEST ALL PRICES QUOTED IN THE TASTE TESTS ARE CORRECT AT TIME OF GOING TO PRESS
This year’s GHI tasting panel has sampled more festive foods and drinks than ever before – so here’s all you need to know before you tackle your Christmas grocery shopping
HOW WE TEST
We’ve tasted and sipped our way through 401 festive food and drink oferings from 58 retailers. HOW DO WE DO IT? We have a minimum of 10 tasters for every test, including trained experts, who are asked to rate products on taste, texture, appearance and aroma. They taste ‘blind’, so don’t know the brand of the product. Their scores are analysed and averaged for the final result.
Champagne under £40 ✶ Sparkling wine under £15 ✶ Smoked salmon ✶ Frozen turkeys & crowns ✶ Beef roasting joints ✶ Sausagemeat stuing ✶ Vegetarian and vegan mains ✶ Cranberry sauce ✶ Pigs in blankets ✶ Christmas pudding ✶ Brandy butter ✶ Stilton ✶ Mulled wine ✶ Mince pies (and gluten-free versions) ✶ Christmas cake ✶ And last but not least, Yule logs! DECEMBER 2018 GOOD HOUSEKEEPING
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CHAMPAGNE
Let the festivities begin!
(UNDER £40)
WINNER Herbert Beaufort Grand Cru NV £35; M&S This Champagne has a grapefruit and red apple aroma with a hint of red berries. There is a burst of tangy green apple on the palate, peach notes and a floral finish. With velvety smooth bubbles, this refreshing fizz works with most canapés. SCORE 84/100 RUNNERS-UP Les Pionniers 2012 £26.99; Co-op (in-store only) Fresh, floral and grassy on the nose with a hint of red berries, this elegant Champagne has a light, elderflower flavour with refreshing lemon and green apple notes. With plenty of delicate bubbles, it has a very drinkable finish. SCORE 82/100 Comte de Senneval Brut NV £10.99; Lidl The aroma and flavour of this afordable Champagne are full-bodied and packed
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with delicious ripe stone fruit. It has a tangy yet balanced finish with soft, flufy bubbles that make it perfect to serve at a party. SCORE 82/100 BEST OF THE REST Tesco Finest Premier Cru NV £19 This has a rich, biscuity aroma with stewed apple undertones. It is crisp on the palate with notes of toast, cinnamon and baked apple. The texture is smooth with lots of fine bubbles. It would work well with food. SCORE 81/100
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TESTED
Laytons Brut Reserve NV £22.95; Jeroboams The toasty aroma of this bubbly is coupled with a crisp palate that has plenty of green apple and an indulgent sticky tofee flavour. The texture is smooth with lots of fine bubbles. An ideal Christmas party tipple. SCORE 81/100
GHI TIP Make glasses sparkle by holding over a bowl of just-boiled water, then polishing gently with a soft cotton cloth.
SPARKLING WINES (UNDER £15)
WINNER Laborie Méthode Cap Classique Blanc de Blancs Brut 2010 £14.95; Amazon This fizz has a buttery aroma with lots of fresh red apple and a full palate bursting with buttery brioche and ripe lemon notes. It has lively, velvety bubbles and a smooth finish. SCORE 82/100 RUNNER-UP Morrisons The Best Prosecco £8 Ripe, juicy peach and pear characterise both the aroma
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Asda Extra Special Louis Bernard NV £18 Pear, red apple and light raspberry fruit on the nose are followed by refreshing citrus and apple flavours, light floral notes and a nutty finish. SCORE 81/100
and the flavour of this Prosecco. Its large, lively bubbles dissipate quickly, leaving an easy-drinking, fresh finish. SCORE 81/100 BEST OF THE REST Campo Viejo Cava Brut Reserva £12; Tesco The ripe green apple and lemon nose of this cava, with hints of tropical fruits, is followed by ripe, autumnal apple flavours. It has delicate, velvety bubbles and a refreshingly tangy finish, which makes for easy drinking. SCORE 79/100
GOOD HOUSEKEEPING DECEMBER 2018
Cabalié Sparkling 2016 £12.99; Laithwaites This sparkling wine from the south of France is bursting with fruit. Full-bodied peach and apricot aromas are followed by ripe red apple, nectarine and tropical fruit flavours, with smooth bubbles and wellbalanced acidity. SCORE 79/100 L’Extra par Langlois Brut NV Crémant de Loire £13.99; Majestic This sparkling wine from the Loire region of France couples juicy green apple and lemon
aromas with grassy, apple and apricot flavours. It is filled with lively bubbles and a refreshing, tangy finish. A great fizz for your festivities. SCORE 78/100
GHI TIP Invest in a Champagne closure or stopper to keep opened fizz bubbly for a few days. Don’t rely on the old wives’ tale of putting a teaspoon in the top.
X To see the full test results, visit goodhousekeeping.com/uk/christmas-taste-tests
T R IE D & TE S TE D
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The perfect starter
SMOKED SALMON 32
TESTED
WINNER St James Smokehouse Scotch Reserve Gin & Tonic Scottish Smoked Salmon £5.69 for 100g; wholefoodsmarket.co.uk Testers loved its fresh, peachy-pink appearance, which, with the grated lemon zest on top, looks impressive. The boozy gin, juniper and lemon infusion packs a punch and it has a delicate smokey taste. Fabulous texture. SCORE 83/100 RUNNERS-UP Tesco Ready To Eat Smoked Salmon Slices £6.25 for 240g We adored the distinct, light sea salty freshness. The salmon is meaty and glossy with a mellow flavour, and testers praised the mild scent and delicate smoke. The tender salmon pieces have a delicious fatty quality which our panel loved. SCORE 82/100 Aldi Specially Selected Whisky Smoked Salmon £3.79 for 100g Lovely aroma with earthy, woody undertones that reminded us of a bonfire. Slices are light, glossy and bright, with a gentle saltiness and smokiness. Delicate in flavour, some felt it lacked the promised whisky. Melting texture for the most part. SCORE 82/100 BEST OF THE REST The Pished Fish The Sozzled Santa Smoked Salmon £7.45 for 100g; thepishedfish.com Thick-cut slices are dusted with cinnamon and nutmeg, which add a festive warmth. The aroma is agreeably subtle: boozy bursts, zingy citrus and a touch of smoke. The fish is smooth, rich and meaty, but the flavour was too citrusy for some. SCORE 81/100 Asda Extra Special Heather Honey & Black Pepper Smoked Salmon £3.99 for 120g This peach-coloured salmon is deeply smoked, with woody undertones bursting through – backed up by a richness from the pepper and paprika. The slices are delicate and smooth in the mouth, but fall apart quite quickly. SCORE 81/100
GHI TIP Any leftover smoked salmon can be frozen for up to six months, if not previously frozen.
X To see the full test results, visit goodhousekeeping.com/uk/christmas-taste-tests
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TESTED
The best of the birds!
FROZEN TURKEYS & CROWNS WINNER Iceland Easy Carve Turkey Topped with Streaky Bacon £26 for 4.2kg This temptingly golden turkey, wrapped in crisp bacon, is a no-fuss bird as it’s virtually boneless for easy carving. It’s stufed with a third turkey breast to provide lots of white meat and is tremendously succulent with a gorgeous crisp skin. Loved for its rich, gamey flavour, it has a honeyed sweetness that’s complemented by a touch of salt. SCORE 88/100 RUNNER-UP M&S British Turkey Crown with Pork, Sage & Onion Stuing with Bacon Lattice £21.60 for 1.68kg This crown wowed for the third year running with its robust herby smell and juicy, full-of-
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flavour meat. Well-seasoned sage and onion stuing fills a tender turkey crown. It’s topped with a crisp bacon lattice for saltysmokey flavour and finished with a bay leaf for a premium touch. SCORE 85/100 BEST OF THE REST Loué Free-Range Bronze Turkey £69 for 5kg; Donald Russell Plump and golden turkey with incredibly crisp skin. It has a temptingly buttery aroma. We loved the rich, savoury flavour of the meat but it lost some points for being a little on the dry side. SCORE 84/100 Eversfield Organic Bronze Turkey £95.70 for 6kg; eversfieldorganic.co.uk Impressive size – great for large families. This golden bird has
GOOD HOUSEKEEPING DECEMBER 2018
crisp-looking skin. Bursting with a rich, meaty aroma, it has a moreish umami and buttery taste. Though a little dry in places, most of the meat is lovely and tender. However, the skin was a bit chewier than expected. SCORE 84/100 Sainsbury’s Whole Basted Turkey £25 for 5-6.49kg Testers enjoyed the meaty, sweet flavour of the fatty leg meat – however, some found this turkey’s simple flavour a bit bland. Plump and meaty, we loved the crispy skin but, while even in colour, our panel preferred a bronzer tone. SCORE 83/100 COOK Stufed Crown of Turkey £45 for 2.1kg; cookfood.net Garnished beautifully with slices
of orange and rosemary atop a crisp bacon wrapped crown. The turkey is filled with a delicious leek, cranberry and hazelnut stuing for a rich and complex flavour profile. Saltiness from the bacon seeps into the buttery turkey, giving it a slight gammon-like taste. The sweetness from the stuing works well with the sage and rosemary – however, the meat is a touch dry. SCORE 83/100
GHI TIP The best way to achieve the perfect crispy skin is to rub the turkey with butter or oil. WHAT SIZE? 3kg bird – serves 4−6 5.4kg bird − serves 8−10 7kg bird − serves 12−14
X To see the full test results, visit goodhousekeeping.com/uk/christmas-taste-tests
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Time to meat up!
BEEF ROASTING JOINTS 22
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WINNER Aldi Specially Selected Bone In Rib Of Beef Joint with Salt & Pepper £14.99 per kg for 1.2-2.7kg A great-looking piece of beef, with a well-seasoned generous layer of fat that added to its rich flavour. The meat is juicy, thanks to plenty of marbling, with a flaky melt-inthe-mouth texture. SCORE 85/100
*TO ORDER ONLINE ONLY
RUNNERS-UP The Ginger Pig Côte de Boeuf £54.40 for 1.6kg (also available in 3.2kg for £108.80); thegingerpig.co.uk A lean joint with plenty of fat around it that crisped up beautifully. The meat is tender and the crackling has excellent bite. Testers enjoyed the meat’s flavoursome, savoury taste. SCORE 82/100 M&S The Collection Dry Aged Rib of Beef £28 per kg for 1.3-1.75kg This cut of beef is succulent and juicy. Although it tastes a bit bland by itself, it’s enlivened by the sweet mustard and lemon flavours from the decadent smoked Béarnaise butter sauce. SCORE 82/100
BEST OF THE REST Sainsbury’s Taste The Diference Boneless Beef Rib with Honey, Mustard Glaze and Herb Crumb* £35 for 1.7kg The panel couldn’t get enough of the well-rounded herb and onion flavours from the mustard seed crumb, which was made sweeter by sticky honey. Although the meat is tender and juicy, the herb crusts chars a little, giving the beef a rather overdone look. SCORE 81/100 Eversfield Organic Beef Rib Joint on the Bone £60 for 2.4kg; eversfieldorganic.co.uk Despite its well-browned appearance and slightly dry edges, this joint of beef is wonderfully tender. Naturally sweet, with a slight smokey aftertaste, it’s well-seasoned and has a mature flavour, thanks to being dry-aged on the bone for a minimum of 28 days. SCORE 78/100
GHI TIP Rest the meat before carving for up to 20 minutes, covered in foil. This allows the meat fibres to relax, so the beef will be more tender.
SAUSAGEMEAT STUFFING WINNER Lidl Deluxe Apricot & White Stilton Stuing £2.39 for 300g These juicy and plump parcels are wrapped in caramelised bacon, which crisps up well. The salty bacon complements the sweet apricot pieces. SCORE 82/100 RUNNER-UP Aldi Specially Selected Stuing Croquettes £2.99 for 300g Testers really liked the crunch from the breadcrumbs and
nuts. The sweet fruits have a hint of nutmeg that balances out the salty, smokey bacon. Sweet, with complex flavours and well-balanced fattiness. SCORE 81/100 BEST OF THE REST Asda Extra Special British Pork & Caramelised Onion Stuing with Bacon Wraps £3 for 300g The meat is succulent and juicy, with hints of salty, smokey bacon, sage and a slight sweetness from the caramelised onion. However,
X To see the full test results, visit goodhousekeeping.com/uk/christmas-taste-tests
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TESTED
some testers felt the flavours lacked punch. SCORE 79/100 Heston from Waitrose Christmas Stuing Bundt £9.99 for 475g An attractive stuing cake, filled with pine nuts and soft baked fruits. Deeply caramelised, with a generous sprinkling of pork crackling on top, it’s tangy and sweet in taste. Testers, however, felt there were too many competing flavours. SCORE 78/100
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Make veg the star!
MEAT-FREE MAINS WINNER COOK Portobello Mushroom Wellington Vegetarian £10 for 360g; cookfood.net Crisp puf pastry topped with a festive star stufed with chunky mushrooms, chestnuts and lentils make this a deliciously substantial dish. Parsley, tarragon and black pepper add a herby kick, while sweet celeriac balances the earthiness of the mushrooms. SCORE 89/100 RUNNER-UP Booths Roasted Beetroot, Feta & Pine Nut Tart Vegetarian £7.50 for 400g Bursting with flavour, the salty,
tangy feta and the earthy beetroot pair beautifully in this tart. The buttery pastry flakes apart pleasingly, while the pine nuts add a nutty crunch. SCORE 85/100 BEST OF THE REST Morrisons The Best Mushroom, Spinach & Madeira En Croute Vegetarian £5 for 465g Testers loved the classic combination of creamy cheese and onion, which works with the mushroom to give a deeply savoury flavour. The ciabatta and pumpkin seed crumb adds a fantastic texture to the thick, crisp pastry. SCORE 83/100
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TESTED
Aldi Roasted Butternut Squash Roast Vegetarian £2.99 for 400g The appealing aroma is reminiscent of mushroom carbonara. Testers loved the subtle sweetness of the squash and the creamy sauce, made richer with Wensleydale. The mushrooms add a pleasing chunkiness. SCORE 81/100 Co-op Butternut, Goats’ Cheese and Red Onion Rosti Vegetarian £3 for 321g A creamy, tangy dish with a well-balanced flavour; the goats’ cheese works in harmony with the sweet onion chutney. The
squash is chunky and the breadcrumbs add crunch, but it lacks depth. SCORE 78/100 Sainsbury’s Taste the Diference Festive Jewelled Squash & Pistachio Pilaf Vegan £7 for 750g Testers loved the look of this rainbow-coloured dish with dried cranberries, butternut squash and slices of red peppers. Cinnamon, smoked paprika and cardamom, plus a pomegranate and cranberry sauce give the dish a Moroccan-spiced VEGAN flavour, but it lacks CHOICE pistachios. SCORE 78/100
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All the trimmings!
CRANBERRY 27 SAUCE
TESTED
WINNER Waitrose & Partners Chilled Cranberry Sauce £2.19 for 300g A tangy and sweet sauce with plump, juicy deep-red whole cranberries. It’s jammy, with a Christmas spiciness from cinnamon and cloves. The sharp cranberries burst in the mouth, and their sweetness is balanced with a hint of citrus. SCORE 84/100 RUNNER-UP Aldi Specially Selected Cranberry & Port Sauce 99p for 230g Glossy, ruby cranberries in a sticky sauce. It has a good balance of sweetness and tartness with great depth of flavour, but testers wished for a chunkier consistency. SCORE 78/100
BEST OF THE REST Asda Extra Special Cranberry Sauce with Port £1 for 230g With whole cranberries, this smooth sauce is sweet and well-balanced with a delicate spiced taste from the cinnamon. The cranberries are mouthpuckeringly sharp when you bite into them, so would be good with fattier meats. SCORE 77/100
GHI TIPS 9 You can also use your cranberry sauce as a sweet, tangy marinade for a smoked gammon joint. 9 Combine with sliced, gooey Brie and some crushed walnuts for a toasted sandwich filling.
18 PIGS IN BLANKETS
TESTED
WINNER Co-op Mini Chorizo Wrapped in Pancetta £3 for 170g A standout winner with our tasters. We loved the pairing of succulent sausage with the crispy pancetta. The flavours are robust: smokey and salty with a distinct paprika kick. SCORE 78/100 RUNNER-UP Aldi Specially Selected Three Little Pigs £2.99 for 288g These trios of sausages wrapped in
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a bacon rasher are deliciously meaty and herby from the sage. Testers enjoyed the sticky-sweet treacle, smokey undertones with a hit of salt. SCORE 74/100 BEST OF THE REST Asda 10 Extra Special Pigs in Blankets £2.98 for 210g With superbly crisp bacon, we couldn’t get enough of these salty, rich and peppery sausages. However, they were a little too greasy for some. SCORE 70/100
GOOD HOUSEKEEPING DECEMBER 2018
X To see the full test results, visit goodhousekeeping.com/uk/christmas-taste-tests
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Save room for dessert
TESTED
CHRISTMAS PUDDING WINNER M&S The Collection 12 Month Matured Vintage £14 for 800g Warming spices, a generous shot of brandy and subtle orange flavour enlivens plump vine fruit. SCORE 84/100 RUNNER-UP Heston from Waitrose Golden Delicious £14 for 800g
This has wow factor. It’s filled with a honey and Calvados sauce, and cinnamon and cloves enrich the overall taste, but it’s quite boozy. SCORE 79/100 BEST OF THE REST Cole’s Black Forest £6.99 for 454g; tiptree.com A great twist on a classic. This has juicy sultanas, glacé cherries and kirsch, and is filled with a rich chocolate sauce. Almond
moist with an enjoyable crunch from nuts, but quite bitter. SCORE 76/100
oil adds a marzipan flavour, but it was a little too sweet for some. SCORE 77/100 Sainsbury’s Taste the Diference 18 Month Matured £9 for 900g Glossy, dark and studded with vine fruit and candied orange peel, this has a deep yet mellow taste of Cognac, and a touch of cinnamon and ginger. Beautifully
Daylesford Organic £20 for 900g; daylesford.com Testers praised the balanced flavour of this fruity and tangy pudding. It smells zesty, with hints of rum and stout. The texture is soft, but we would have liked more booze! SCORE 74/100
GHI TIP The secret to getting ice-blue flames on your pud? Gently heat 2-3tbsp brandy in a pan, pour on and light immediately with a long match.
BRANDY BUTTER WINNER Co-op Brandy Butter £2 for 200g Creamy and rich, this has a mild swirl of alcohol that leaves behind a vanilla sweetness. SCORE 84/100 RUNNER-UP Aldi Courvoisier Brandy Butter £1.59 for 200g
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TESTED
A good punch of brandy comes through in this luxurious, creamy butter – although it was a little strong for some testers! SCORE 82/100
glossiness and caramel sweetness. The brandy warmth is well balanced, but some found the texture grainy. SCORE 81/100
BEST OF THE REST Morrisons The Best French Brandy Butter £2.50 for 200g Whipped and airy, with a lovely
Iceland Luxury Brandy Butter £1.79 for 200g The flavours of brandy and cream sing through. We adored this butter’s melt-in-the-mouth
consistency but were less keen on its sugary grittiness. SCORE 80/100 Lidl Courvoisier Brandy Butter £1.49 for 200g Kicks of brandy and bursts of sweetness create a balanced, but rich, taste. The firm texture melts into a creamy consistency. SCORE 79/100
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TESTED
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Bring on the cheeseboard
STILTON
WINNER Iceland Luxury British Blue Stilton £2 for 200g Even blue marbling runs through this good-looking light and creamy cheese, with a golden rind. It’s deliciously tangy with a prominent saltiness. Its texture is smooth, not crumbly. Divine! SCORE 81/100
RUNNERS-UP Booths Potted Blue Stilton £10 for 300g Creamy yellow in colour, we loved the web of blue marbling and the sweet fruity notes and salty sharpness – its well-rounded flavours are complex. Though quite crumbly, it’s gorgeously creamy. Presented in a ceramic pot. SCORE 80/100 Co-op Potted Stilton £4.50 for 225g Has a lovely mottled appearance with vibrant blue veining. Bitter and earthy,
with a complex flavour, its tangy and salty notes are punchy. Has a lovely creamy texture, although crumbly. SCORE 80/100 Whole Foods Market Colston Bassett Stilton £2.99 for 100g; wholefoodsmarket.co.uk Creamy and pale with a buttery softness, testers praised its deep flavours: tangy, salty, earthy, with a touch of matured sharpness that added piquancy. Very smooth. SCORE 80/100 Paxton & Whitfield Stilton £6.75 for 250g A smooth cheese with vibrant blue veining that’s creamy in texture. Salty, bitter and tangy flavours are superb, yet testers felt it could have been richer. SCORE 80/100
GHI TIP Leftover Stilton makes a creamy and tangy addition to risottos, soups or Welsh rarebit.
9 MULLED WINE
TESTED
WINNER Asda Mulled Wine In A Box £8 for 2.25L Has a delicious hit of cinnamon, nutmeg and ginger spice, beautifully balanced with blackcurrant, festive spice and juicy orange flavour. Just delicious! SCORE 82/100 RUNNER-UP M&S Red Mulled Wine £6.50 for 75cl Berries, cinnamon and nutmeg make this well-balanced tipple very comforting. Full-bodied and sweet with a dry finish. SCORE 81/100 BEST OF THE REST Belgars Mulled Wine £3.99 for 75cl; Ocado The cinnamon, nutmeg and cranberry aromas are fantastically festive. With
X To see the full test results, visit goodhousekeeping.com/uk/christmas-taste-tests
red plum and cherry flavours and a hint of vanilla, this wine is smooth and delicious. SCORE 80/100 Aldi Mulled Wine £3.49 for 75cl Cinnamon, nutmeg and clove are well balanced with bright red and black fruits, a hint of orange and a rich, smooth finish. SCORE 80/100 Harvey Nichols Mulled Wine £15 for 75cl Warming red fruit aromas with cinnamon and violet notes are matched with hints of red cherry, blackcurrant and zesty orange. Tastes sweet with a drying finish. SCORE 74/100
GHI TIP Use any leftover wine to poach pears. DECEMBER 2018 GOOD HOUSEKEEPING
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MINCE PIES WINNER Morrisons The Best Deep Filled Mince Pies £2 for 6 Deliciously rich and moreish, with an all-butter pastry. The mincemeat is full of plump vine fruits, with orange zest, clove and cinnamon adding depth to the sweet, slightly boozy flavour. SCORE 83/100 RUNNERS-UP Pret’s Mince Pie £1.45 each; Pret A Manger
TESTED
A little sweet treat
These very rich pies team buttery pastry with syrupysweet booziness. The tart orange and lemon flavours in the generous filling marry well with the cinnamon and juicy fruit. SCORE 79/100 M&S The Collection Mince Pies £2.50 for 6 Sweet notes from the succulent currants and raisins are made richer by the tartness of orange and lemon, while apple
purée and glacé cherries add fruitiness. Gently spiced and a little savoury, testers loved the star and snowflake design. SCORE 79/100 Aldi Specially Selected Mince Pies £1.35 for 6 Cinnamon adds a traditional spiciness to these pies, with citrus cutting through the sweet filling. The buttery pastry has an inviting aroma that reminded
testers of shortbread, but they found it crumbled too easily. SCORE 79/100 BEST OF THE REST Iceland Luxury Mince Pies £1.89 for 6 Wonderfully golden pastry is embossed with a star design. These buttery pies have a brandy and cider hit, and testers loved the fruity, lightly spiced mincemeat – although some found it too sweet. SCORE 78/100
GLUTEN-FREE MINCE PIES 13
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WINNER Morrisons Free From Mince Pies £2 for 4 Simply decorated with a dusting of icing sugar, these have a wonderful zesty aroma, with clove and cinnamon adding richness. Spiced flavours in the mincemeat complement crumbly pastry. SCORE 78/100
RUNNER-UP Cottage Delight Gluten Free Luxury Mince Pies £3.95 for 4; cottagedelight.co.uk Testers loved the aroma of mixed spice and sweet, buttery pastry. The juicy, zesty mincemeat is generously packed with jammy vine fruits, but the soft, crumbly pastry is a bit claggy in texture. SCORE 75/100
BEST OF THE REST Mr Kipling Free From Mince Pies £2.50 for 4; Tesco These pies are spiked with zesty citrus peel, which complements a subtle spiciness from the cinnamon. The festive snowflake on top of each pie is charming, but we would have liked a shorter, more crumbly pastry
to balance the syrupy filling. SCORE 73/100
GHI TIP To heat or not to heat? How to serve mince pies is divisive! If you prefer your pies piping, reheat them for 5-10 minutes on a baking tray at 200°C (180°C) mark 6.
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The final flourish
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WORDS AND TESTING: JANET LEIGH, EMILIE WADE, MELANIE GIANDZI, ALEXANDRA HALE. PHOTOGRAPHY: STEVE BAXTER, KATE WHITAKER, GARETH MORGANS, TARA FISHER, BILL KINGSTON, CHRISTIAN BARNETT, TONY BRISCOE, STOCKFOOD, GETTY
TESTED JOINT WINNER Morrisons The Best Poinsettia Fully Iced £12 for 1.5kg Adorned with a gold poinsettia, juicy fruit in this Cognac-infused cake keeps it moist, while candied peel and spices add depth. The almond-flavoured marzipan layer cuts through the sweet icing. SCORE 83/100
a bittersweet cake. Decorated with snowflakes, its fruity and tart orange zest and cinnamon warmth provide a pleasant balance of flavours, but it could have been more moist and less crumbly. SCORE 81/100
JOINT WINNER Sainsbury’s Taste The Diference Falling Leaves Iced Rich Fruit £15 for 1.3kg Generous amounts of plump fruit and nuts made this a hit. Testers praised its pleasant tartness and marvellous almond crunch, which complements the soft icing. SCORE 83/100
BEST OF THE REST Morrisons The Best Hand Finished Star 900g for £10 This cake is classically designed with its white and rose gold snowflake decorations. Delicately spiked with Cognac, it has the ideal ratio of marzipan and icing to fruit cake. Although some enjoyed its subtle taste, others craved more traditional spices. SCORE 80/100
RUNNER-UP Waitrose & Partners 1 Rich Fruit £16 for 1.3kg One for those who prefer
M&S 6 Month Matured Golden Shimmer Tree £20 for 1.4kg Embellished with gold dots and
glittery fondant trees. The plump fruit has a delicate tartness that contrasts nicely with mellow spices – although some would have liked more of an alcohol kick. The icing was tasty, but the cake was dry in places. SCORE 80/100
YULE LOG 10
TESTED
WINNER Aldi Specially Selected Belgian Chocolate £5.99 for 749g An impressive Yule log adorned with chocolate bark, white chocolate stars and edible gold glitter. The light sponge roulade gets its richness from the bitter cocoa, which is balanced by the sweet notes from the cream and chocolate icing. Very moreish. SCORE 83/100 RUNNER-UP Lidl Deluxe Chocolate £3.49 for 476g Glossy chocolate frosting and shaved curls give this log a stylish look. Sweet, with a subtle
dark chocolate taste, the sponge could have been lighter, but the creamy icing ofset any dryness. SCORE 77/100 BEST OF THE REST Daylesford Chocolate & Orange £18 for 750g; daylesford.com Minimalist design with chocolate tree cut-outs made this stand out. Glossy ganache coats a rich sponge layered with zesty orange curd. The bittersweet chocolate flavour is well-rounded, but the raspberry jam was lost. SCORE 75/100 Asda Extra Special £3.50 for 475g
X To see the full test results, visit goodhousekeeping.com/uk/christmas-taste-tests
Daylesford Organic Fruit & Nut In Tin £20 for 800g; daylesford.com This classic un-iced fruit cake has notes of ginger, nutmeg and cinnamon. Lots of fruit, but some testers found it too sweet. SCORE 80/100
Decorated with swirls piped to look like a log and finished with gold chocolate leaves. Our panel enjoyed the icing and its smooth consistency, although some found the sponge a little dry. SCORE 74/100 M&S The Collection Santa’s Rooftop Chocolate & Caramel £18 for 860g This edible rooftop scene, complete with Santa’s sleigh, is quirky and wowed our testers. Indulgent, with a crunchy caramel centre and chocolate ganache, our panel loved the salted caramel alongside airy sponge, but would have preferred it to be less rich. SCORE 74/100
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Add faux ivy, jingle bells, dried fruit, pinecones, colourful pom-poms or even faux or live succulents to a Wire Wreath Frame, from £1 each
Count down to the big day with a bespoke Wooden Christmas Tree Advent Calendar, £15, and add a personal touch to your seasonal display with ready-to-paint Ceramic Hanging Stars and Bauble Decorations, from £1 each, customised with brush lettering
MERRY
CRAFTMAS Give your festive decor a personal touch with Hobbycraft’s simple and stylish craft ideas
GOOD HOUSEKEEPING PROMOT ION
SEASONAL INSPIRATION
Traditional & TRENDY
From blank accessories ready to be painted to family-friendly projects and final flourishes, you’ll find plenty of easy craft ideas at Hobbycraft Decorate Your Own Fillable Crackers, £5 for 6
‘I adore Hobbycraft’s rocking horse. I used fabric to cover mine’
Mache Church (27cm), £5. Mache Five Point Hanging Star (30cm), £2. Stockings, ornaments and accessories, from a selection starting at £1 each
Stylist Hannah Read-Baldrey
3D Wooden Rocking Horse (37cm), £15
*PRESENT THIS PAGE IN STORE AT TIME OF PURCHASE OR VISIT HOBBYCRAFT.CO.UK AND ENTER THE CODE GOOD15 AT THE CHECKOUT. ONE USE PER CUSTOMER ONLINE OR IN STORE; PHOTOCOPIES NOT ACCEPTED. OFFER VALID FROM 23 OCTOBER UNTIL 11 DECEMBER 2018. CANNOT BE USED IN CONJUNCTION WITH ANY OTHER OFFERS OR DISCOUNTS, OR FOR SEWING MACHINES OR GIFT CARDS
Hanging Pinecone Decorations, £2 for 6 Mache Reindeer Head (40cm), £7
Frosted Green Bottle Brush Tree (44cm), £5
Red and Natural Twine, £2 for 2
Red and White Gingham Christmas Stocking, £3
DECORATE LIKE THE EXPERTS Author and interior stylist Hannah Read-Baldrey (find her on Instagram @couturecraft) has a nostalgic, romantic style, which is a natural choice for Christmas. Here are her top crafting ideas. ³ Get a glue gun. It’s the accessory no crafter can do without. It helps things adhere instantly, and is perfect for wreath-making. ³ For a quick craft that’s fun for all ages, try decorating baubles. Hobbycraft’s ceramic baubles are great for this – use pens, paint and even stickers. ³ Personalised cards are so meaningful – I love using rubber
stamps to make them. ³ Choose a theme – modern brights, neutral shades and traditional colours are all popular this year. I love using real foliage, but there are also some very good faux alternatives that will last years. ³ Don’t forget the little details – a luxury ribbon to hang decorations or hand-lettered cards can be the perfect finishing touch.
THE 12 MAKES OF CHRISTMAS Craft along with Hobbycraft’s experts at festive in-store workshops and demonstrations throughout the season. Visit hobbycraft.co.uk/12makes
E N J OY 15% O F F * Save 15% on craft supplies* in store and when you order online at hobbycraft.co.uk using code GOOD15. Don’t forget to share your #MakeItDontBuyIt creativity on social media.
Fillable glass baubles, £2 each. Fillers, from £1 each
DECEMBER’S
GOOD LIFE
GH’S QUEEN OF GOING OUT JESSICA CALLAN WITH A ROUND-UP OF THE BEST ENTERTAINMENT AND CULTURAL HAPPENINGS AROUND THE COUNTRY
EVENTS
THEATRE SNOW WHITE She’s best-known for playing the lovable Vicar of Dibley, but Dawn French makes her panto debut as the Wicked Queen. London Palladium, 8 December to 13 January 2019
A CHRISTMAS CAROL Charles Dickens’s festive classic is adapted for theatre by Jack Thorne, the stage writer behind JK Rowling’s Harry Potter And The Cursed Child. The Old Vic, London, 27 November to 19 January 2019
‘Oh yes she is!’ Dawn French is starring in this timeless fairy tale
PETER PAN
Get into the Christmas spirit at Hyde Park’s festive fair
‘She’s behind you!’ Jimmy Osmond and Meera Syal take to the stage
Meera Syal stars as a magical mermaid in this fun production, while singer Jimmy Osmond plays the dastardly Captain Hook. Birmingham Hippodrome, 19 December to 27 January 2019
JACK AND THE BEANSTALK
*CLOSED ON CHRISTMAS DAY
HYDE PARK WINTER WONDERLAND The annual family favourite is back for the ultimate festive day out. This year, there’s a new Santa Land with a 45m-long ice slide and an ice trike trail, and The Magical Ice Kingdom returns, with an enchanted forest. Don’t miss the awe-inspiring Peter Pan On Ice, Backyard Cinema’s The Snowman Experience, Zippos Christmas Circus and the UK’s largest outdoor ice rink. Hyde Park, London, 22 November to 6 January 2019*
EDINBURGH CHRISTMAS MARKET Find sparkling crafts, gifts, food and drink in Scotland’s capital. East Princes Street Gardens, 16 November to 5 January 2019*
This traditional Christmas ballet never fails to delight
DANCE THE NUTCRACKER The Royal Ballet is back with its annual Christmas treat for all the family. The Sugar Plum Fairy, Mouse King, toy soldiers and dancing magical creatures will leave you utterly enchanted. Royal Opera House, London, selected dates from 3 December to 15 January 2019
goodhousekeeping.co.uk
As if she wasn’t busy enough, just as Strictly is drawing to a close, head judge Shirley Ballas will head up to Liverpool to play Mother Nature in what is set to be a strictly sensational show for all the family. Liverpool Empire, 14 December to 6 January 2019
MUSIC MARIAH CAREY The American superstar sweeps into the UK this month with her All I Want For Christmas Is You tour. She is one of the bestselling female artists of all time, so don’t miss this chance to experience the global legend bestow some Mariahstyle fabulousness on our shores. Nottingham, Leeds and London, selected dates from 9 to 11 December
JOOLS HOLLAND The musical master is spending two months touring all over the UK. Here is your fabulous opportunity to spend a winter evening enjoying Holland’s showstopping talents. Locations nationwide, selected dates from now until 22 December
The fabulously festive Mariah Carey
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■ G O OD LIFE
FILM MARY POPPINS RETURNS Emily Blunt plays Mary alongside a star-studded cast, including Dick Van Dyke, in the long-awaited sequel to the 1960s classic. The mysterious nanny is back in London where the now grown-up Banks children need her help. 21 December
‘Keep Dancing!’ The Strictly judges will be adding glamour to Christmas Day
Emily Blunt serves a spoonful of sugar to a new generation
HOLMES & WATSON With Will Ferrell and John C Reilly at the helm of this big-screen comedy about the sleuthing duo, expect lots of laughs. Ralph Fiennes plays arch villain Moriarty and Kelly Macdonald, Hugh Laurie, Pam Ferris and Rob Brydon also star. 26 December From stage to screen: The King and I will be shown live in cinemas
TELEVISION STRICTLY COME DANCING CHRISTMAS SPECIAL The series finale may be taking place on 15 December but the professionals won’t be hanging up their dancing shoes straight away, as they are back for an all-star festive frolic. Former Strictly contestants team up with the dancers to battle it out for the special Silver Star trophy on 25 December. BBC One
MRS WILSON
WATERSHIP DOWN
Ruth Wilson takes the lead in a new three-part drama based on the story of her grandmother’s complicated marriage. The all-British cast also stars Keeley Hawes, Fiona Shaw and Iain Glen in this extraordinary memoir, with breathtaking secrets and love against the odds. BBC One, from 27 November
The classic children’s novel gets a lavish update. The four-part animation showcases the voices of Gemma Arterton (right), Olivia Colman, James McAvoy and Sir Ben Kingsley. BBC One
Lose yourself in this moving tale of the search for a home
BOOK NOW As a pre-Christmas treat, the classic Rodgers & Hammerstein musical is taking a trip from the West End to the big screen. Fans can catch stars Kelli O’Hara and Ken Watanabe when the show is beamed into cinemas in an unmissable event recorded live at the London Palladium. Selected cinemas 29 November
CHRISTIAN DIOR: DESIGNER OF DREAMS The V&A will host the UK’s largest-ever exhibition dedicated to the influential French designer, Christian Dior, exploring his fascination with British culture. V&A Museum, London, 2 February to 14 July 2019
The V&A showcases the work of visionary designer Christian Dior
GH Christmas quiz - the answers So how did you do (page 72)? It’s one point for every correct answer, with a possible total of 42 GENERAL KNOWLEDGE 1. Alabama 2. b 3. c 4. b 5. a 6. a 7. a 8. b ENTERTAINMENT 1. c 2. c 3. b 4. a 5. b 6. c NEWS HOT SPOTS 1. Windsor Castle, where the Duke and Duchess of Sussex married. 2. The London Mastaba – Christo’s floating barrel installation on the Serpentine Lake from June-September 2018 3. Lindo Wing, St Mary’s Hospital, Paddington, where Prince Louis was born, the third child of the Duke and Duchess of Cambridge 4. Salisbury Cathedral, which two suspects in the Novichok poisoning claimed to have travelled to the UK to visit. FAMILY 1. b 2. c 3. a 4. b 5. c 6. b FESTIVE PUZZLERS 1. c 2. b 3. c 4. a 5. a 6. b GH EXPERTS 1. Pour sparkling or soda water liberally over the stain. Gently blot up with white paper towels to lift the stain. Repeat as necessary. 2. False. Salt actually sets a stain. 3. True! Trees can get dehydrated, so water it daily to avoid rapid needle loss. 4. Morrisons 5. The last Sunday in November, so it is 25 November this year. If you make your own Christmas pudding, this is the recommended date for starting it. 6. a EYE-SPY 1. Meghan Markle 2. Justin Welby, the Archbishop of Canterbury 3. Robbie Williams 4. Alastair Cook 5. Nicola Sturgeon 6. Serena Williams
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ADDITIONAL REPORTING: ANNA BONET. PHOTOGRAPHY: GETTY, TRISTRAM KENTON, MATTHEW MURPHY, BBC PICTURES, SIMON HADLEY, JAY MAIDMENT, STEPHEN FRANK, HEARST STUDIOS UK, IMAGE 1ST
THE KING AND I
Good H ousek
e e p in g
Bookshe f
A well-chosen book makes a wonderful gift. Need inspiration? We ask seven well-known names to share the literary gifts they’re wrapping up this Christmas – and the ones they’d love to receive
FESTIVE SPECIAL
*THE FULL SHORTLIST OF BOOKS FOR THE SPECSAVERS NATIONAL BOOK AWARDS IS AVAILABLE AT NATIONALBOOKAWARDS.CO.UK
Comedian and TV presenter SUE PERKINS has written a travel memoir, East Of Croydon. I often volunteer on Christmas Day but this year I’m hosting my mum. I’ll be celebrating in traditional fashion: overcooking a turkey, atomising some Brussels, and being over-zealous with the brandy! I often give books to friends, particularly ones I’ve enjoyed myself. ◆ KOLYMSKY HEIGHTS by Lionel Davidson is the best spy thriller you’ve never read. If you know someone who likes an adrenalised page-turner, this is the book for them. ◆ THE LOST WORDS by Robert Macfarlane and Jackie Morris conjures the words of the natural world that are disappearing from our children’s lexicon. It’s a stunning celebration of nature. ◆ I go mad with boredom if I’m not learning something new. I particularly enjoy crafts, so I’d love MODERN QUILTING by Michael Caputo.
Author SEBASTIAN FAULKS became a household name with his novel, Birdsong. His latest book is Paris Echo. If I had my way, I’d run away and hide at Christmas, preferably abroad, but my family likes to be at home and as I’m a democrat, I stay at home. My wife works in a bookshop and has a close eye on what’s coming out, so I get up to a dozen new books at Christmas. ◆ To friends, I’ll be giving LIE WITH ME by Sabine Durrant, a dark and well-plotted psychological thriller. ◆ Also OUR FRIENDS IN BERLIN by Anthony Quinn – a wartime novel with atmospheric evocations of London in the Blitz. ◆ The book I’d most like to receive is EGON SCHIELE: COMPLETE PAINTINGS, 1908-1918. He’s one of my favourite painters and this is a big retrospective art book to commemorate the centenary of his death. goodhousekeeping.co.uk
Channel 4 News presenter CATHY NEWMAN has recently published Bloody Brilliant Women, about pioneering women in history. I can’t get enough of Christmas. As soon as December arrives, I put on the CD of carols! We’re a bookish family so we often give and receive books as gifts. ◆ I’ll give my father-in-law 21 LESSONS FOR THE 21ST CENTURY, which is brilliant. Yuval Noah Harari’s books are the perfect brain food: easy to digest and totally invigorating. ◆ Grown-ups and children will be receiving SEA PRAYER by Khaled Hosseini. Sparked by the death of three-year-old Syrian refugee, Alan Kurdi, it’s a harrowing but beautiful read. ◆ The book I’d like to find under the tree is BECOMING by Michelle Obama. She’s a powerful, inspirational, witty, classy woman.
ZOE BALL, Radio 2’s new Breakfast Show presenter, loves books with a diference. She’ll be hosting the Specsavers National Book Awards.* We’re a typical family, with lots of folk to visit, so I have a couple of Christmases. The great thing about doing The Zoe Ball Book Club is that the Book Of The Year shortlist acts like a Christmas shopping list! ◆ I’ll be giving one of my favourites, THE SEALWOMAN’S GIFT by Sally Magnusson. It’s based on the true story of how, in 1627, Barbary pirates raided Iceland and abducted 400 people to be sold into slavery. ◆ THE MAN I THINK I KNOW by Mike Gayle brought tears to my eyes. It’s a refreshing novel about male friendship and its power to help overcome adversity. ◆ I want to read THE TRUTH ABOUT THE HARRY QUEBERT AFFAIR by Joël Dicker. It’s a thriller about a famous American writer who finds himself the main suspect in a 30-year-old cold case. DECEMBER 2018 GOOD HOUSEKEEPING
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Bestselling author SANTA MONTEFIORE has published 19 novels. Her latest book is The Temptation Of Gracie.
I try hard to make Christmas a fun time because, as a child, Christmases were always a complete disaster, as my parents didn’t get on. There was one memorable year when my father threw the turkey across the room! I love finding the right book for the right person, but some of my friends are real bookworms who’ve read everything, which makes it hard! I’m planning to give two glorious gift books this Christmas, both inventive retellings, both beautifully illustrated. They’re children’s books but suitable for any age. ◆ THE RESTLESS GIRLS by Jessie Burton is a marvellous feminist retelling of The Twelve Dancing Princesses. These princesses are courageous, clever and curious, and Angela Barrett’s ethereal illustrations are a perfect match. ◆ INTO THE JUNGLE by Katherine Rundell is an exciting addition to Kipling’s The Jungle Book, with delightful new stories about Mowgli and his friends. It would work wonderfully for reading aloud on Boxing Day. ◆ Nobody dares to send me any books because they worry that I’ll have them already – which is possibly true! However, the new Kate Atkinson book, TRANSCRIPTION, would most certainly be very welcome.
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As we’re Jewish, we celebrate Chanukah, which is usually a few days before Christmas. So while everyone is at church on Christmas Day, we mind the dogs and baste the turkey! ◆ I’ll be giving one of my favourite books of the year, THE HEART’S INVISIBLE FURIES by John Boyne. It’s about an adopted boy growing up in Dublin in the 1950s and struggling with his homosexuality. It’s beautifully written and so funny, as well as moving – a joy from beginning to end! ◆ I also adored AMERICAN GODS by Neil Gaiman, an epic read about the gods that immigrants brought with them when they settled in America. Gaiman has the most extraordinary imagination, and he draws you into this fantastic but totally believable world with such energy and skill. It’s just the most brilliant book! ◆ I’d like to receive QUEEN OF THE WORLD by Robert Hardman, which is the true story – unlike The Crown, which is fiction – of the Queen’s diplomatic career. Hardman is a real expert, with a gift for humour as well as pathos.
She baked her way into the nation’s hearts on The Great British Bake Of. Now NADIYA HUSSAIN is a successful TV presenter and author. My sister’s birthday is on Christmas Eve, and mine is on Christmas Day, so it’s a real family celebration. Our kids decorate the house together – fairy lights and balloons everywhere! ◆ I’ll give my sister ELSEWHERE, HOME by Leila Aboulela. It’s a lovely collection of short stories about love, loneliness and spirituality. ◆ My eldest son will get a signed copy of my latest book, NADIYA’S BAKE ME A CELEBRATION STORY. It’s dedicated to him because this is the first of my books for children that he’s not in, as he’s
getting a bit too grown up. I’m also hoping that he’ll whip up some of the recipes for us! ◆ THE CHRISTMAS CHRONICLES by Nigel Slater is full of magical, warming recipes and has the most beautiful cover, so it would make a lovely present. ◆ I’d love any of Anna McPartlin’s early books, such as PACK UP THE MOON. She writes characters so deeply and so well, I’m always rooting for them until the end. goodhousekeeping.co.uk
WORDS: JOANNE FINNEY, ELLA DOVE. PHOTOGRAPHY: ADRIAN LOURIE, MUIR VIDLER, JAMES JORDAN, STEVE ULLATHORNE, LAURA AZIZ
Much-loved children’s author JACQUELINE WILSON spends Christmas with friends. Her latest book is My Mum Tracy Beaker.
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AUT HO R E XC LU S I V E ■
‘I always have Champagne when I finish a book!’ Since publishing P.S. I Love You almost 15 years ago, Cecelia Ahern has sold over 25 million copies of her books. The latest, Roar, is a collection of empowering short stories, which she is bringing to TV with Nicole Kidman. She tells books editor Joanne Finney what inspired her
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ecelia Ahern was just 21 when she got a publishing deal for her first book, P.S. I Love You. She grew up in the public eye as the daughter of former Irish PM Bertie Ahern, but any suspicion that this could have had something to do with her instant success has been firmly quashed. Not only has she written a string of bestsellers, had two of her books adapted for the big screen (her first novel and Love, Rosie), she’s also created Samantha Who? for US TV. Now 37, she and her TV producer husband David Keoghan live in County Dublin with their two children, Robin, eight, and Sonny, six. She talks to GH about growing up in the limelight, her guilt about leaving her children to write and dealing with her own success.
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■ AU T HO R EXCLUSIVE
I wrote my first book when I was 14. It was called Beans On Toast And A Bottle Of Beer! I wrote diaries, poems, songs… I never shared them with anybody. It was an absolutely private hobby. My coping mechanism is to write. With my busy head, it’s always been an important thing for me to write things down and work them out that way, even from an early age. My mum read P.S. I Love You as I was writing it. She said that I should send it to an agent. I hadn’t been thinking like that at all. She was the one who gave me the confidence. That was the start of my career. Having children has given me a better life balance. I’m more focused in my work, I’m happier in my life. I had been writing mostly at night until that point, I didn’t have a start or stop time. There wasn’t much life to be honest! I decided when I had my daughter, Robin, that things had to change. My children are at that age when they notice everything. They’ll come up to me in the kitchen and ask, ‘Are you Cecelia Ahern? Are you the author?’ It’s very funny. Success to me means freedom. I can write the books I really want to write. That’s not to say it’s not stressful at times, but I’m so bloody lucky. If I couldn’t write, I don’t know what else I would do. I have no skills at all. No one would hire me! Writing Roar was like a punch in the air. Each story summed up a thought I had about something that afected me as a woman or about our culture. It felt powerful to write the stories – they were my roar. I am a feminist,
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I wrote at the end of a workday. I was going through my own struggle of why I’d left my two kids crying to go and sit in my oice. I was feeling that guilt. The women in this collection have lived and breathed with Cecilia with her me and I’m so excited for husband, TV producer them to be adapted for TV. The David Keoghan whole team of women involved, including Nicole Kidman, are soaring, and have the ability to tell stories about women in exactly the way they should be told, with total understanding of the characters and subjects. I’ll be working alongside them as executive producer – I just don’t think it gets any better than this.
If I couldn’t write, I don’t know what else I would do: no one would hire me!
I always have been, but the problem with calling them ‘feminist stories’ is that you’re giving out [speaking angrily] about what men have done. It’s not that, it’s just looking at things from a woman’s perspective. The characters are saying, ‘I got myself here, I’ve got to get myself out of it.’ It’s empowering. My publisher didn’t know I was writing the stories for Roar, so I had a lot of freedom. I was writing them during and in between novels. Some, like The Woman Who Found Bite Marks On Her Skin [about a woman going back to work after maternity leave],
BOOKS I LOVE… ◆ I don’t usually like poetry, I don’t get it, but Rupi Kaur’s poems speak to my heart. It’s her experiences of being a woman, it’s so beautiful and I can understand what she’s saying. ◆ The most recent book I’ve read is Oneiron by Laura Lindstedt. I wish I’d written it. It’s about seven women who find themselves in a white space between life and death, trying to figure out how they got there. It’s surreal, it’s brilliant. ◆ I’ve read and adore everything by Gillian Flynn, Lee Child, Tana French and Karin Slaughter.
The most exciting moment for me is when I come up with an idea. The adrenaline starts pumping and it often feels like the best thing I’ve ever thought of! The fear is not getting ideas. Then, at about 25,000 words, I realise there’s a really long way to go. I’m drawn to the human spirit. When I wrote P.S. I Love You, I was really low. I sufered badly with panic attacks in my early 20s. They shut my life down for quite a while. It was a blessing, in a way, because even though it was horrible, it made me very quiet. I stopped talking and started listening, observing others and understanding them. I write books where the characters have hit a low point and it’s about how to figure out who they are and how they get out of it. No matter how low we get, we can always fix it. I really believe that. I’m a bit of a workhorse. I write a novel a year; I start in the first week of January and the deadline is always May. I go to my oice every day and write from 9am to 5.30pm. People ask if I ever go there and sleep. No! I only have a certain amount of time to do a lot and I don’t want to waste it. If I’m going to be away from the children, it’s got to be worth it. I always light a Jo Malone candle before I start writing. Lime, Basil & Mandarin is my favourite. I met Jo last year and she explained that scent acts as a trigger, which made perfect sense. My candles definitely put me in the zone. And I always have a glass of Champagne when I finish a book! ◆ Roar by Cecelia Ahern (HarperCollins) is out 1 November goodhousekeeping.co.uk
PHOTOGRAPHY: MATTHEW THOMPSON, GETTY
With hindsight, I can see that my childhood wasn’t the same as everyone else’s. My dad had been in politics from when I was very young, so it’s always been a part of our lives. I was used to Cecelia Ahern with people looking, stopping, talking her dad, former about us, used to journalists, Irish prime minister used to attention. For me, it was Bertie Ahern normal. There have been some phenomenal moments: I got to meet Queen Elizabeth when she came to Dublin Castle, which was lovely. Earlier this year I met with Tony Blair and Bill Clinton. Dad also spoke in congress, so I got to go to the Oval Oice.
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GO O D TO GO ■
This year, why not wrap up your present shopping alongside a mini holiday? Find a fresh range of inspiring gift ideas while discovering a new city, at home or abroad, says travel editor David Wickers
Christmas markets
Germany is the spiritual home of the Christkindlmarkt. Dating back to the Middle Ages, there are up to 5,000, found everywhere from small villages to large cities. Berlin alone has 60, Dresden has the oldest, established in 1434. Each ofers a sense of occasion, as well as a shopping experience, with wooden toys, traditional decorations, Nativity tableaux and the traditional fare of bratwurst, gingerbread and mulled wine (see Germany.travel). Several tour operators arrange packages to the German markets – see Leger Holidays (leger.co.uk), Newmarket (newmarketholidays.co.uk) and Cox & Kings (coxandkings.co.uk). An exciting way to visit some markets is on a river cruise along the Danube or the Rhine. Avalon (avaloncruises.co.uk) has an eight-night Danube cruise between Vienna and Prague from £3,350pp leaving 13 December, including flights, transfers, excursions, wi-fi and gratuities.
Shop for festive handicrafts…
…the gorgeous decorations on offer are a treat
■ GOO D TO GO Helsinki’s magical Christmas market
Scandi chic
Lovers of Finnish design, including Iittala glass and Marimekko fabrics, will adore Helsinki. Stockmann department store (stockmann.com), the biggest in the Nordic countries, is the best one-stop shop, but it’s more fun to browse the smaller stores in the Design District (design district.fi), wander the 120 stalls of the Christmas market or take tram number 6 to Arabia, an old ceramics factory and an outlet for Iittala glass and other products (designmuseum.fi). Inntravel (inntravel.co.uk) has a three-night B&B break departing anytime 1-20 December, from £465pp, including flights and a city card covering local transport and museum entrance fees.
New York has some of the best sales shopping around
Pond hops Although the dollar-sterling exchange rate isn’t the bargain it was, clothing in NYC is still less expensive than the UK. If you can hang on for the ‘After Holidays’ sales, which start on 26 December or, even better, those on New Year’s Eve and Day, there are bargains galore. If you’re heading to NYC, check out the listings in New York Magazine (nymag.com), which has a useful sales calendar. Boston (boston.gov/visiting-boston) is much more walkable than NYC. For a mix of independent and brand stores, go to Newbury Street, with Downtown Crossing and Faneuil Hall Marketplace being more mainstream. See skyscanner.net for flight prices.
It feels a lot like Christmas in stately York
Closer to home
What’s more romantic than Paris in wintertime?
Euro stars
Three cities, each directly linked by Eurostar (eurostar.com), have their own distinct shopportunities. Paris has its grands magasins, including Galeries Lafayette, a belle époque classic clothed in twinkly lights over Christmas, and Printemps – on the same Boulevard Haussmann. The lesser-known Le Bon Marché on the Left Bank has a wonderful foodie wing called La Grande Épicerie de Paris. For interesting independent boutiques, head for the historic Marais
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district, especially along Rue des FrancsBourgeois. See parisinfo.com. Stay from £794pp at the four-star Pont Royal. Brussels has plenty to ofer. Top spots include Europe’s first mall, the 19thcentury Galeries Royales Saint-Hubert, and pretty Place du Grand Sablon for antiques. The morning flea market on Place du Jeu de Balle, open 365 days a year in the heart of the old-working class district of Les Marolles, is a must. See visit.brussels/en. Stay from £589pp at five-star Hotel Amigo.
This year there are more Christmas markets than ever in towns and cities throughout Britain, in central squares, cathedral cloisters, castle grounds and abbey precincts. The best? Bath (bathchristmasmarket.co.uk), with its backdrop of elegant Georgian streets, squares and crescents, is a Christmas calendar come to life, and you can stay in our very own Country Living hotel (book a stay and save 15% at countrylivinghotels.com/GIFTGH*). York is arguably the most Christmassy city in the UK (visityork.org/whats-on/ christmas). Winchester’s market is held in the cathedral precincts (winchestercathedral.org.uk). Glasgow ofers a variety of markets, including George Square and St Enoch Square (glasgowloveschristmas.com). New this year, London’s glorious historic Charterhouse (thecharterhouse.org) has 25 stalls displaying everything from cashmere to gin. You might also want to take a look at markets spawned by several National Trust properties (nationaltrust.org.uk).
In Amsterdam, the grid of the so-called 9 Little Streets (de9straatjes.nl) district, sandwiched between Prinsengracht and Singel canals, has a unique, often quirky range of indie shops – even one unambiguously called It’s A Present on Gasthuismolensteeg. See amsterdam.info. Stay from £799pp at the five-star Pulitzer, two minutes from 9 Little Streets, including entry to the Rijksmuseum. All prices quoted are for a three-night B&B break, including the train and private transfers, with Kirker (kirkerholidays.com).
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Wine sellers
Stock up for Christmas imbibing with a hop across the Channel, where prices are still much lower than the UK. Majestic (majesticwine calais.co.uk) ofers a tempting package. If you pre-order more than £250 worth of wine and pick it up from its Calais branch, Majestic will throw in the P&O ferry or Shuttle crossing for a car and passengers. You’ll also save at least £3 a bottle on Majestic UK retail prices. Ooh la la!
PHOTOGRAPHY: ALAMY, GETTY, SHUTTERSTOCK
World-class museums are a first-class way to find gifts
Museum collections Combine your festive booze buying with a trip
Morocco bound
Rock the kasbah for fabulously unique buys
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You can fly non-stop to Marrakech, dive into the souk and stock up on classic handicrafts, such as jewellery boxes (inlaid with mother of pearl), leather poufes (sold flat – stuf them yourself when you get home), coloured glass lamps, leather goods, babouches (pointed leather slippers), spices (including safron) and, of course, carpets – but tread warily and haggle like crazy! Three nights mid-December from £145pp, including B&B in the Englishowned-and-run Riad Africa and airport transfers – but not flights – with Fleewinter (fleewinter.com).
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Museums at home and abroad can be fertile sources of unique quality crafts, including reproductions from their collections. The V&A (vam.ac.uk) in London’s South Kensington – now also in Dundee – has an eclectic mix of prints, jewellery, books on special exhibitions and fashion items. Among the best abroad are the Louvre in Paris (louvre.fr), where top-selling items include a gallery version of Monopoly (Mona Lisa being a prize square to land on!), and the MOMA Design Store in NYC (store.moma.org).
■ HE AR ST TRAVEL EXCLU SIV E TOU R
The ultimate ITALIAN HOLIDAY
with Katherine Jenkins This once-in-a-lifetime trip includes a luxurious Mediterranean cruise, a three-night stay on the glamorous Amalfi Coast and the chance to see Katherine Jenkins deliver a thrilling private concert in a stunning Italian castle in Rome
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f you’ve always wanted a true taste of la dolce vita, this unique and luxurious 12-night holiday is simply unmissable. The many highlights of your trip will include a seven-night full-board Mediterranean cruise between Barcelona and Rome, a two-night stay in the Eternal City before a revitalising three-night hotel stay in Sorrento, on the Amalfi Coast. Here you will enjoy a day trip to the glamorous island of Capri, where you will have a guided tour, and you are but a short drive from historic Pompeii. During your two-night stay in Rome,
you will experience an extraordinary event: a one-of performance by the world-famous classical singer Katherine Jenkins in Castello Odescalchi, an ivy-clad medieval castle on the shores of Lake Bracciano. Katherine will perform for you in the intimate surroundings of the castle courtyard, where she’ll be joined by Australian tenor Mark Vincent and sing songs from her much-loved repertoire. It promises to be an unforgettable performance and a luxurious holiday that you will be talking about with friends and family for years to come.
Enjoy a private concert with Katherine Jenkins
AN AUDIENCE WITH KATHERINE JENKINS During your two-night stay in Rome, you will experience a wonderful evening at the beautiful Castello Odescalchi, where you will enjoy drinks and canapés in the secret garden before Katherine Jenkins serenades you under the stars. Katherine is one of the world’s most successful and popular classical singers. As well as recording 12 award-winning studio albums, Katherine has performed all over the world – including in Westminster Cathedral for Pope John Paul II’s Silver Jubilee – as well as alongside a host of stars such as Plácido Domingo, André Rieu and Andrea Bocelli.
SAIL THE MEDITERRANEAN IN STYLE OUR TRAVEL PARTNERS Imagine Cruising is an award−winning provider of bespoke and tailor−made cruise holidays at incredible value across the world. Tripsmiths partners with the world’s leading tour operators and select media brands to deliver exclusive travel experiences.
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Your holiday begins in Barcelona, where you’ll board the Emerald Princess, one of the jewels of Princess Cruises’ outstanding fleet. As well as enjoying a seven-night, full-board cruise – with two
12
LUXURIOUS NIGHTS from £2,499pp*
Start with a sevennight luxury cruise on Emerald Princess
Create treasured memories in the Eternal City
Take in the stunning scenery of the Amalfi Coast
days relaxing at sea – you’ll also visit Gibraltar, Marseilles, Genoa and Livorno, from where you can also explore the nearby cities of Pisa and Florence, before disembarking in Rome.
rooftop pool, enjoy sundowners and admire the stellar views over the bay. Also included with your stay is a boat trip over to Capri for a full-day tour of the island.
WHAT YOU’LL LOVE STAY IN THE ETERNAL CITY
PHOTOGRAPHY: JESUS LOPEZ BALANOS
You will have two days in Rome to take in all it has to ofer. There is nowhere quite like the Eternal City: the classical sights and historic monuments, the Baroque and Renaissance architecture, the mystery and magnificence of the Vatican City, the bustling bars, trattorias and boutiques – and the balmy weather.
AMALFI COAST ESCAPE Your holiday will climax in style with a three-day escape on the Amalfi Coast. Staying in the four-star Hilton Sorrento Palace, you can take the short drive to historic Pompeii or simply relax by the
◆ Listening to Katherine Jenkins sing under the stars in the gorgeous surroundings of Castello Odescalchi. ◆ Enjoying Italy’s fantastic food and stunning scenery during a three-night hotel stay on the Amalfi Coast. ◆ Taking a day trip over to glamorous Capri and enjoying a guided tour of the island. ◆ Spending a week sailing the Mediterranean, enjoying a full-board luxury cruise on Emerald Princess. ◆ Exploring Rome and taking in its classical sights, Renaissance architecture, fantastic regional cuisine and its bustling aperitivo scene.
YOUR ITINERARY
DAY 1 Board Emerald Princess in Barcelona DAY 2 At sea DAY 3 Gibraltar DAY 4 At sea DAY 5 Marseilles DAY 6 Genoa DAY 7 Livorno DAY 8 Rome – disembark Emerald Princess DAY 9 Rome – exclusive event with Katherine Jenkins at Castello Odescalchi DAYS 10-12 Sorrento, including day trip to Capri DAY 13 Return home WHAT’S INCLUDED ◆ Seven-night full-board cruise on board the Emerald Princess. ◆ Two-night hotel stay in Rome. ◆ Exclusive event at Castello Odescalchi with drinks and canapé reception, as well as a private performance by Katherine Jenkins and Mark Vincent. ◆ Three-night stay on the Amalfi Coast in the Hilton Sorrento Palace. ◆ Full-day tour of Capri including return boat trip.
THE PRICE: INSIDE: £2,499pp* OUTSIDE: £2,699pp* BALCONY: £2,999pp* SUITE: £3,399pp*
THE DATES: 31 August – 12 September 2019
TO BOOK, CALL: 0808 252 9543, quoting code
KATHERINE JENKINS For more details and to see the full itinerary, go to goodhousekeeping.com/ uk/katherinejenkins
*Prices based on two sharing. Subject to availability. Imagine Cruising is ABTA bonded and this trip is ATOL protected. For full terms and conditions, go to goodhousekeeping.com/uk/katherinejenkins
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TRIED, TESTED, TRUSTED 2018
CELEBRATE CHRISTMAS WITH THE HELP OF THE GHI The Good Housekeeping Institute and our reader panels test thousands of products every year to help you make informed choices. We have a feast of festive foods that have all received our Taste Approved endorsement, so you can enjoy the best of the season! KEY ■ GHI TASTE APPROVED
Aldi Specially Selected Bone In Rib of Beef
ALDI ■ Specially Selected Bone In Rib of Beef Joint with Salt & Pepper ■ Organic Prosecco ■ Gluhwein Mulled Wine Spiced ■ Brandy Butter with Courvoisier VS Cognac ■ Specially Selected Stufed Turkey Crown ■ Specially Selected Three Little Pigs ■ Specially Selected Drunken Fruits Stuing ■ Specially Selected Stuing Croquettes
238
Co-op Mini Chorizo Wrapped in Pancetta
Specially Selected Stuing Yule Log ■ Gluten Free Mince Pies ■ Specially Selected Mince Pies ■ Specially Selected Luxury All Over Iced Cake ■ Specially Selected Salted Caramel Vodka Pudding ■ Specially Selected ■
Cook Turkey for 8
Costa Gluten-Free Mince Tart
Golden Topped Christmas Pudding ■ Specially Selected 18 Month Matured Pudding ■ Champagne Veuve Monsigny Brut ■ Specially Selected Meat Free Meals – Roasted Butternut Squash Roast ■ Specially Selected Mature Blue Stilton
■
GHI TIP Add a few drops of truffle oil to your blue cheese dip for a decadent touch.
GOOD HOUSEKEEPING DECEMBER 2018
Specially Selected Belgian Chocolate Yule Log ■ Specially Selected Treacle Smoked Salmon ■ Specially Selected Whisky Smoked Salmon ■ Specially Selected Cranberry and Port Sauce ■ Specially Selected Cranberry and Orange Sauce CO-OP ■ Free From Mince Pies ■ Irresistible Mince Pies ■ Mini Chorizo Wrapped in Pancetta
Donald Russell Free Range Bronze Turkey
COOK ■ Turkey for 8 ■ Vegetarian Mushroom Wellington COSTA ■ Gluten Free Mince Tart ■ Mince Tart DONALD RUSSELL ■ Slow Cooked Free-Range Turkey Crown with Gravy ■ Free Range Bronze Turkey ICELAND ■ Luxury Easy Carve Turkey ■ Luxury Mince Pies ■ Luxury Aberdeen Angus Rump Joint With Black Garlic
Iceland Luxury Mince Pies
and Mustard ■ Luxury British Blue Stilton MORRISONS ■ The Best British Free Range Bronze British Whole Turkey & Crown ■ The Best British Slate Cheeseboard ■ The Best Espresso Martini Individual Cheesecakes ■ The Best Pigs In Blankets ■ The Best Bacon Bites with Tipsy Cherry Sauce ■ The Best Pumpkin & Sticky Fruit Festive Log Stuing goodhousekeeping.co.uk
Mr Kipling Mince Pies
Morrisons Prawn and Cucumber Mousse
GHI TIP Spruce up shredded sprouts by adding a drizzle of honey as you lightly sauté them. Then toss in some salty roasted peanuts. The Best Passion Fruit Dessert ■ The Best Triple Layer Terrine ■ The Best Prawn & Cucumber Mousse ■ Vegetarian Tartlets ■ Free From Mince Pies ■ The Best Black Forest Mince Pies ■ The Best Christmas Cake (3D Star) ■ The Best Mini Christmas Trees ■ The Best 9 Month Matured Christmas Pudding ■
The Best Mince Pies ■ The Best Caramel & Belgian Chocolate Dessert ■ The Best Rolls ■ The Best Slate Cheeseboard MR KIPLING ■ Mince Pies TESCO ■ British Beef Rib with Mustard ■ Finest Brandy Butter ■ Finest Iced Fruit Cake ■ Finest 12 Month Matured Christmas ■
Tesco British Beef Rib with Mustard
Pudding ■ Finest Cranberry Sauce ■ British Turkey Crown (Frozen) ■ Finest British Pork, Cranberry and Bramley Apple Stuing Stars ■ Finest Mince Pies (6 pack) ■ Ready to Eat Smoked Salmon Slices ■ Finest Scottish Smoked Salmon Thick Slices with a Cranberry and Bucks Fizz Sauce ■ Finest Yule Log ■ Finest Franciacorta Brut ■ Finest Prosecco Valdobbiadene ■ Finest 1531 Blanquette de Limoux ■ Finest Premier Cru Champagne NV ■ Mulled Wine
GHI TIP Turn classic vanilla ice cream into a festive treat: allow to soften, then crumble some leftover Christmas pudding over it and stir.
Get set for the festivities with the GHI
JOIN OUR TESTING PANEL Would you like to become part of our reader panel and test products for the GHI? Sign up at
MAIN PHOTOGRAPHY: GETTY
hearstpanel.co.uk/join
For a full list of products currently endorsed by the GHI, visit goodhousekeeping.com/uk/ ghi-approved-products goodhousekeeping.co.uk
DECEMBER 2018 GOOD HOUSEKEEPING
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EXCLUSIVE
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GH TRAVEL European river cruises AWARD-WINNING LUXURY RIVER CRUISES IN EUROPE ON THE RHINE, DANUBE, MOSELLE, MAIN, RHÔNE, DOURO, SEINE, SAÔNE OR DUTCH WATERWAYS Riviera Travel’s award-winning river cruises include everything you need for an exceptional experience. Cruise Europe’s most beautiful waterways aboard the finest ships, featuring superb dining on board and spacious suites and cabins – many with a French balcony for unrivalled views. Choose from 14 fascinating river cruises that take you to the iconic highlights as well as lesser-known gems in destinations such as Cologne, Trier, Koblenz, Heidelberg, Strasbourg, Basel, Lucerne, Douro Valley, Vienna, Budapest, Amsterdam, Avignon, Arles, Bruges, Paris or Rouen.
Eight days from £1,099pp or 15 days from £1,899pp Selected departures from April to November 2019 FULLY ESCORTED PRICE INCLUDES: X Spacious and beautifully appointed suites or cabins with hotel-style beds, en-suite bathrooms and river views X Exceptional cuisine with full board throughout X A choice of 14 stunning cruises – see the website to view our videos X Extensive and fully inclusive touring programmes X Return flights from a choice of regional airports or standard class reserved seat on Eurostar from London St Pancras X Return rail connections on selected dates and cruises from over 50 regional stations (supplements may apply) X The services of our experienced cruise director and tour manager. AVAILABLE CRUISES
PRICE
Rhine Cruise to Switzerland
Eight days from only £1,299pp
Rhine & Moselle
Eight days from only £1,199pp
Rhine, Strasbourg & Heidelberg
Eight days from only £1,199pp
The Blue Danube
Eight days from only £1,099pp
Cruise the Heart of Europe
Fifteen days from only £1,899pp
Burgundy, River Rhône & Provence
Eight days from only £1,199pp
Amsterdam, Kinderdijk & the Dutch Bulbfields
Five days from only £899pp
Bruges, Medieval Flanders, Amsterdam & the Dutch Bulbfields
Eight days from only £1,399pp
The Seine, Paris & Normandy
Eight days from only £1,499pp
The Douro, Oporto & Salamanca
Eight days from only £1,299pp
Medieval Germany
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Budapest to The Black Sea - Gems of Eastern Europe
Fifteen days from £2,499pp
To request a brochure or to book call 01283 742374* or visit ghkriviera.co.uk TERMS & CONDITIONS Prices quoted are per person based on two sharing a twin cabin and are correct at time of print. Single rooms and optional insurance available at a supplement. Offers are subject to availability; terms and conditions apply. Images used in conjunction with Riviera Travel. Additional entrance costs may apply. These holidays are operated by, and your resulting contract and booking conditions will be with, Riviera Travel, New Manor, 328 Wetmore Road, Burton-on-Trent, Staffordshire DE14 1SP (ABTA V4744, ATOL 3430), a company independent of Hearst Magazines UK. * Calls from landlines are charged at the standard national rate; calls from mobiles may cost more.
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GH DIRECT
Relax at Ragdale Hall Spa SAVE OVER 35% ON A SPA BREAK, WITH A CLARINS GIFT Why not pamper yourself, and a loved one, with some well deserved me time? Ragdale Hall Spa combines state-of-the-art facilities and treatments with the charm of traditional Victorian architecture to create one of the most luxurious and relaxing health spas in the country. It has won a string of awards for its facilities and outstanding customer service, and this year opened its NEW Rooftop Infinity Pool. Pay just £435 per person (two nights from Sunday to Thursday) or £502 per person (two nights from Friday or Saturday) (usually £670) plus receive a free Clarins gift worth almost £40 each.
Relax in the stunning rooftop infinity pool
WHAT’S INCLUDED? X Check in at 3pm into a Superior Twin/Double/Triple Room for two nights sharing X TWO 40-minute treatments each. (Choice of Body Massage, Prescription Facial, Classic Manicure or Moisturising Lavender Body Treatment) X Full use of spa facilities, plus NEW Rooftop Infinity Pool, the Thermal Spa, all exercise classes and gym X Clarins gift per person worth almost £40: Relax Body Oil 30ml, Exfoliating Body Scrub 100ml and Eau Ressourcante 30ml X All meals included for your entire stay (breakfast in bed, three-course buffet lunch and three-course dinner) X Clarins skincare consultation (suitable for men too) Enjoy spa treatments X Check out 2pm X 15% discount off any additional Clarins treatments booked and a gift from X Complimentary robe hire and your own pair of Ragdale Hall flip flops. Clarins (below) Why not get away from it all in style, with a relaxing stay at Leicestershire’s Ragdale Hall Spa? The rural setting makes for an ideal place to unwind, so whether you want to be pampered, kick-start your health regime or just enjoy the beautiful surroundings, Ragdale Hall’s amazing spa facilities make it the ultimate relaxing break with a wide range of treatments to suit everyone. EXTEND YOUR VISIT: To make your stay more special, why not book an extra night for just £179 per person? Includes all meals, another 40- minute treatment from the choices above, plus full use of all the facilities. GET A FURTHER 10% DISCOUNT if you book TWO breaks for 2019 NOW! (both breaks must be booked at the same time) NB: Extra discount not applicable on the third night option
TO BOOK Call 01664 433013** and quote reference GH DEC 18 when booking to claim your special exclusive discount and free gift TERMS & CONDITIONS This offer is subject to availability. Break must be taken before 19th Dec 2019. Ragdale Hall Spa, Ragdale Village, Melton Mowbray, Leicestershire, LE14 3PB. Offer based on sharing a Superior Twin/Double/Triple Room for two nights. Third night option available (Extra discount not applicable to third night option). **Calls from landlines are charged at the standard national rate; calls from mobiles may cost more. goodhousekeeping.co.uk
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GOOD HOUSEKEEPING ADVERTISEMENT FEATURE
Stylish living For you and your home
BRING OUT THE BEST IN YOUR WOOD FLOORS! The Bona Spray Mop and Cartridge System – the easy, safe and effective way to keep your wood floors clean. Recommended by wood floor professionals, this award winning mop is always ready to go without a bucket! Just squeeze the trigger to release a mist of Bona Wood Floor Cleaner and simply wipe away the dirt. Awarded “Best Wood Floor Cleaner” in independent tests, it gives a professional quality, streak free clean. Kit includes: Spray Mop, refillable Bona Wood Floor Cleaner Cartridge and washable Microfiber Cleaning Pad. Find your local stockist or shop online at bona.com
A TOAST TO THE PAST A stupendously eclectic mix of antiques and curios from a bygone era. UK and International shipping. Peruse, come and say hi! Matthew John Cook Tel / Text: 07584 320401. www.etsy.com/shop/atoasttothepast
PLUG IN FOR A DEEP CLEANING BOOST… The SEBO X7 Pet Boost glides over floors and can easily tackle stubborn dirt with its deep cleaning boost function and, as opposed to cordless models, it gives unlimited full power. It goes flat to clean under furniture and with its LED Search Light, dirt really has nowhere to hide. Made in Germany it is backed by a free five-year guarantee. Call 01494 465533 or visit www.sebo.co.uk
HANDMADE IN ENGLAND BY WHICHFORD POTTERY SCENTED SCILLY FLOWERS Churchtown Farm send beautifully simple, postal gift boxes of Scilly grown scented narcissi direct from their family farm on the tiny island of St Martin’s. These gorgeous flowers are grown outdoors in traditional small sheltered fields and flourish in Scilly’s mild climate. The perfect way to send your Christmas greetings to family and friends. www.scillyflowers.co.uk T: 01720 422169
Inspired by the work of William Morris, this delightful terracotta flowerpot (27cm h x 38cm w) is handmade by Whichford Pottery in Warwickshire and guaranteed frostproof for 10 years. The primrose motif is embellished with cream slip to highlight the delicate flowers. Free delivery offer to mainland UK (saving £29.50). £59.95 each or special price of £99 for two (saving a further £20.90). T&Cs apply. Offer ends 31/12/18. Phone 01608 684416 or visit www.whichfordpottery.com to order.
GOOD HOUSEKEEPING ADVERTISEMENT FEATURE
Fashion essentials Look your best this winter
IN A NUTSHELL The Perfect Christmas Gift. Bursting with symbolism, Christin Ranger’s beautiful silver acorn pendant opens to reveal a secret golden heart. Presented on a 24 inch silver chain and gift boxed ready to place under the tree. £69 P&P included. Available online at Christinranger.com Order by telephone at 01424 773091. See website for stockists.
BRITISH, DESIGNER FABRIC BAGS Choose the perfect Christmas Gift from UMPIE HANDBAGS collection. Unique and original Umpie Bags are MADE IN BRITAIN from the finest fabrics and leathers. Colourful and lightweight they are perfect for every occasion. Only available to buy online at www.umpiehandbags.com
THE PERFECT SILK SWEATER! Warm in Winter. Cool in Summer. In a stunning range of colours. £65. Visit: frenchvelvet.co.uk or call to order on 01325 460669.
THE PERFECT PRESENT? EXQUISITE HAND KNITS Celtic classics with a modern feminine twist. 100% first grade machine washable cotton. Investment dressing as it should be. Our intricate attention to detail elevates the humble handknit. 15% OFF your first order with coupon: GHK-DEC Request a brochure 01606 553614. www.mccabeknitwear.com
...For a loved one, or yourself? This gorgeous range of nickel free silverplate jewellery is perfect for everyone. Necklaces are from £17.50 each and earrings £9.50 a pair (plus p&p). You will find beautiful gifts, including a stylish range of faux leather handbags, and lots more jewellery at www.craftworksgallery.co.uk or ring us on 01434 634500.
PERILLA Keep toes toasty in 90% alpaca bed socks in pastel shades or bright purples and raspberry. These make a wonderful present for any age group. Made in Britain. £18.00. Perilla.co.uk 01886 853 615.
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Gift guide For your family and friends
CARTHY & BLACK – YORKSHIRE CREAM LIQUEURS Our Yorkshire Cream Liqueurs are crafted using the freshest cream from Yorkshire, Harrogate’s finest award-winning Slingsby Gin and the finest Irish Whiskey. We ensure that the journey from ‘Beast to Bottle’ is completed as quickly as possible to guarantee a smooth, velvety texture like no other with a surprising depth of character. The greatest surprise arrives with the first sip. Silky smooth, yet refreshingly moreish. Whatever drink you choose, you can be sure that Carthy & Black has created a tempting range of liqueurs which inspire both curiosity and delight. A taste of Yorkshire you will never forget. facebook.com/carthyandblack instagram.com/carthy_and_black twitter.com/carthyandblack Available at Tesco or online at 31Dover.com
THE SOLUTION TO NIGHTSWEATS Esteem – No Pause clothing alleviates the discomfort of excessive perspiration, dual action of innovative fabric technology and stylish design boosts self-esteem. Use code GH15 to save 15% on your first order. #menopause #cancer #thyroid www.esteemmanchester.com
YOUR CHILD WILL LOVE CREATING THEIR OWN FLOWER BOUQUETS AND ARRANGEMENTS... THERE’S NO MESS EITHER! 20% OFF! Offer price £11.99 (QUOTE CODE GH19A) This fabulous craft kit is a superb gift that will keep your children thoroughly entertained for hours! The set contains everything they will need to create a stunning bouquet of 48 multi-coloured foam flowers (including eight different kinds of flowers!). There’s no need for glue or even scissors! It all just pops apart and goes creatively together! Ideal for ages 5 to 15. Box size approx 32.5cm x 23.5cm. £11.99 each (usually £14.99) plus £3.95 P&P per order (UK orders over £50 have free delivery). Offer code also reduces P&P by 20%. Regular P&P £4.95. You must quote GH19A to receive the discount. Online: www.happypuzzle.co.uk/flowers, Phone: 0844 848 2823. By post: Flower Kit GH Offer, c/o THPC, PO Box 586, Elstree, Herts, WD6 3XY. Cheques payable to: THPC
THE KNITTING & STITCHING SHOW, HARROGATE Join The Knitting & Stitching Show at the Harrogate Convention Centre from 22nd 25th November to celebrate craft in all its forms. • Build your stash! Discover 200+ specialist craft retailers • Find inspiration. Enjoy exhibitions from leading textile and fibre artists • Learn a skill. Choose from over 190 expert-led workshops and demonstrations Good Housekeeping readers can save £2.50 (£1 for concessions) when booking entry tickets in advance. Book yours today by quoting GH18. Visit www.theknittingandstitchingshow. com/harrogate or call 0844 581 1319. *£1.50 fulfilment fee applies per transaction.
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TIMELESS JEWELLERY FOR ALL OCCASIONS Eternal Collection offers beautiful costume jewellery and accessories at prices you will love. They have a fantastic selection of Swarovski crystal, enamel, metallic, exquisite pearl, semi-precious and Venetian glass jewellery to suit all tastes and a vast range of clip-on and pierced earrings. No quibble guarantee and free returns. For your FREE catalogue call 03453 707071 or visit www.eternalcollection.co.uk 10% OFF your first order when you QUOTE GH38. * Excluding Postage & Packing. Not valid with any other promotion.
THEATRE TOKENS Why not treat someone you love to a night at the theatre? But how do you pick a show, date and time without ruining the surprise? The answer is Theatre Tokens. Available as Gift Cards and eGifts (with no expiry date), Tokens can be used at more than 240 venues nationwide – including all of London’s West End. For a present they’ll love, and a memory they’ll cherish, Theatre Tokens can be purchased at TheatreTokens.com or in person at participating theatres.
MERINGUES AS YOU’VE NEVER SEEN THEM BEFORE
IF ONLY IT HAD SLEEVES Most women have hang ups about the upper arms. Bingo wings ring any bells? With so many sleeveless garments on the high street this little gem will open up any wardrobe and give the wearer immediate confidence. Underdress Sleeves are attached to a cropped bodice which sits comfortably under a sleeveless dress or top. Available in over 40 colours, seven different fabrics, three sleeve lengths and numerous designs. As we are MADE IN THE UK, we even offer a bespoke service. See more at www.camiconfidential.com or call 0161 427 1881 for a free brochure.
Lovers of creating and baking, at Flower & White we pride ourselves on producing exceptional handcrafted gourmet treats. So say hello to a meringue revolution… we’ve whisked them up, slow-baked them, perfected each and every gorgeous flavour and the result is our stunning range of exceptional meringues. Our award-winning Swiss baked meringues are handcrafted using only quality ingredients, including free range eggs and natural flavours. They’re naturally gluten free and suitable for vegetarians. Perfect as a gift, a treat for yourself or for creating quick and easy show stopping desserts. Use the code INDULGE20 to receive 20%* off your next online order, including our limited edition Meringue Truffles & Chocolate Covered Meringue Drops. Visit our online shop to be indulged! www.flowerandwhite.co.uk Valid until 16th December 2018. Minimum order value still applies. One use of code per customer.
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Healthy living Look after yourself
AT LAST – A WAY YOU CAN LIVE YOUR LIFE! Imagine a life without laughing. Being able to run around with the kids. Exercise. Sex. Doesn’t sound like much of a life, right? Pregnancy, childbirth, menopause, weight gain and even high impact sports all contribute to a weak pelvic floor. And this starts off as those little leaks when you’re laughing, sneezing or coughing. Then imagine sex not feeling like it used to. Or even worse a prolapse, having pelvic organs dropping out of place. Think we’re exaggerating? The World Health Organisation estimates 50% of women suffer from a prolapse. Some women suffer from symptoms for five years before seeking medical advice. But you can take action today – regain control, confidence and your life with Kegel8. Start the 12-week challenge now. Visit www.kegel8.co.uk/gh15 and enter GH15 at the checkout for 15% off. Or call our Customer Care Team on 01482 496932 and quote “GOOD15”.
DON'T PUT IT OFF ANY LONGER, TAKE CONTROL OF STRESS INCONTINENCE TODAY!
THE MENOPAUSE MUST HAVE THE COLLAGEN SUPPLEMENT EVERYONE IS GOING CRAZY FOR Just £1.92 per day with free UK delivery. Fight the ageing process! Backed by top UK trichologists. Great for skin, nails, hair, joints, bones, ligaments and great for gut health. The most powerful and convenient product out there. Containing eight grams (8,000mg) of hydrolysed marine peptide collagen, ready to take, to hydrate and plump the skin. In fact 91% of women in a clinical study saw skin improvement after eight weeks and in hair trails a noticeable improvement in the fullness and texture of the hair after 12 weeks. To order visit www.absolutecollagen.com Or call to order 020 3962 0370. Quote GH for 10% off, not on subscriptions.
Did you know that stress incontinence is caused by a weak pelvic floor and can develop into a life changing condition if left untreated? The good news is stress incontinence can be treated without medical intervention. This is where the PelvicToner can help. NHS approved, clinically proven and available on prescription, the PelvicToner helps you strengthen your pelvic floor in a matter of weeks. So what's stopping you? To purchase a PelvicToner today for only £29.99 delivered (no prescription needed), or to find out more, visit pelvictoner.co.uk or call PT Direct on 0117 974 3534. There's never been a better time to take control.
NEW NOVISYN+ WORKS TO KEEP YOU MOVING Our tried and tested Novisyn has just got better. New Novisyn+ still includes 17mg of pure Hyaluronic Acid but now also has added Vitamin C, nature’s powerful healer! Together they create a science led formula that contributes daily to normal collagen formation for the normal function of cartilage, or in other words helping to maintain healthy joints. Introduce new Novisyn+ into your health and beauty regime and literally feel the difference. 7000 Facebook followers and growing. Try Novisyn+ today with our GHK offer. Add three boxes to your cart and get the third free. Use code GHK342. www.novisyn.co.uk or call us on 01480 869456.
GOOD HOUSEKEEPING ADVERTISEMENT FEATURE
Treat yourself This month's must-haves
CONTINENTAL WIGS High Quality and Lightweight Wigs Our wigs range from something for the casual wearer to real hair wigs for the most demanding of customer requirements. For details of our approval service or to request a copy of our available wig range catalogues call 01455 559 679. www.continentalwigs.co.uk
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Christmas Garden
Festive Sorbet
SPECIAL OFFER – SAVE 12% PLUS FREE DELIVERY! Cool elegance – our ‘Christmas Garden’ bouquet is a sophisticated blend of crisp white, slate-grey blue, vanilla cream and a frosty touch of silver. A gift that is sure to delight, this really unusual bouquet will also make a stunning centrepiece for a special candle-lit dinner. Carrying through the Christmas theme and just as beautiful, our ‘Festive Sorbet’ bouquet echoes the tradition of Santa’s sartorial style, twinning snowy white alstroemerias with deep red roses. Flying Flowers are giving Good Housekeeping readers an exclusive 12% OFF* all orders, simply use code GHK3110 to claim your discount. And you’ll receive FREE delivery on the bouquets shown and other arrangements you’ll find on flyingflowers.co.uk too! With our great value prices and over 30 years’ experience you can rely on Flying Flowers to deliver. Please quote offer code GHK0310. Order online flyingflowers.co.uk or call 0333 003 0705. Please hurry! Offer closes 31 January 2019. Offer applies to Flying Flowers bouquets and excludes other floral gifts. See full terms and conditions online.
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GOOD HOUSEKEEPING ADVERTISEMENT FEATURE
IDYLLIC ESCAPES
BEAUTIFUL GREEK ISLAND VILLA
RURAL RETREATS
NORTH DEVON COAST
Exclusively for you and those you love -The Tower House is the perfect villa for multi-generational family or group holidays on the Greek Island of Kos. Eight en-suite bedrooms, pool, wi-fi, air-conditioning, peaceful grounds and spectacular sea views. 15 minutes from Kos Airport. Now taking bookings for 2019 and 2020. Rated Excellent by TripAdvisor.
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SALCOMBE AND DARTMOUTH ...are perfect little towns in South Devon. Surrounded by rolling Devon countryside, spectacular clifs and golden beaches and many delicious pubs and restaurants, we have plenty of choice for your holiday in these gorgeous and unique waterside towns. BOOKINGS NOW OPEN FOR 2019! Salcombe Holiday Homes 01548 843485 www.salcombe.com Dartmouth Holiday Homes 01803 833082 www.dartmouthuk.com
LUXURY COTTAGES NORTHUMBERLAND An outstanding selection of hand picked holiday cottages in prime locations along the beautiful Heritage Coast and amidst the majestic hills and National Park inland. www.luxury-cottages-northumberland.co.uk www.northumbria-cottages.co.uk 01665 830783
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LEACHACHAN BARN Leachachan Barn is on the southern shores of Loch Duich in the Western Highlands of Scotland. Once used as a byre for working horses, the barn has been redesigned and transformed into a modern house which has retained much of its original character. Wood burning stove, picture windows overlooking loch and the Five Sisters of Kintail. Sleeps 4. leachachanbarn.net
CHARMING TOWNHOUSE IN HONFLEUR
POLLY COTTAGE, TEIGNMOUTH, SOUTH DEVON.
Comfortable and centrally located townhouse well equipped for 8 people, with wifi, 4 bedrooms (2 twin and 2 double), 2 bathrooms, fully equipped kitchen with range cooker, dishwasher etc, washing machine, British/French TV, garden with garden furniture & BBQ and a garage. All towels and bedding are provided. www.honfleurhouse.com 07838255502
Beautifully renovated Ex-Coastguard cottage. 10 metres from River Teign beach. Garden with views. On scenic mainline railway between Exeter and Penzance. Sleeps 4 (+cot), 3 bedrooms, minimum 3 night stay. Tel: 07811 341034 or 01626 870348 www.pollycottage.co.uk pollycottage@outlook.com
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GOOD HOUSEKEEPING ADVERTISEMENT FEATURE
CHRISTMAS COLLECTION
CHINASEARCH
SUPERB STOCKING FILLERS
MARTHA HILL ESSENTIAL SKIN CARE
Whether you’re looking to replace a broken cup or extend your existing dinner set, Chinasearch specialises in discontinued china with over 300,000 items in stock. Search online or call 01926 512402. www.chinasearch.co.uk
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Four key products, fragranced with pure Organic Rosewater, to reveal a brighter complexion. Includes 75mls each Cleanser, Toner, Day & Night Cream. You can order this wonderful set for a special ofer price of £17 (saving over 50% of rrp £33.40) and free delivery. Freephone 0800 980 6665 or order online at beautynaturals.com/gh
POTTER AND MOOCH
TRULY PLUS SIZE LUXURY TIGHTS
CRESTED AND COUNTRY
Ear Wings climbing earrings designed for a single piercing. Handmade in England on Sterling Silver, 14ct Rose or Yellow Gold wires with SWAROVSKI Elements. The perfect, unique gift. From £22 per pair. Hypo-allergenic. Nickel-free. Visit our website or call for a brochure. 07703 785527 www.potterandmooch.co.uk
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CHARMING CAKE FORKS
DI FORD ILLUSTRATION
FALCONRY EXPERIENCES
Add style to any table with this delightful range of decorative, hand painted, stainless steel cake forks. Each set of four individual designs comes in a pink polka-dot presentation box. £14.95 per set. www.laurestondesigns.co.uk 01803 201232
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Personalised Gift Vouchers for our Birds of Prey or Owl Encounter Experiences in Hertfordshire and Peterborough. A 2 hour educational flying and hands on experience, up close and personal. Normally £75 discounted to £17pp. www.cjsbirdsofprey.co.uk Email: events@ cjsbirdsofprey.co.uk Tel: 07922 093056.
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RE
Q
UE
C A ST TA O LO U R GU N E EW
GOOD HOUSEKEEPING CLASSIFIED
£10
OFF
FREE DELIVERY & RETURNS SIMPLY QUOTE CODE: GH10
was £45
NOW £35 Cashmere & Merino Crew Neck Jumper 20% Cashmere 80% Merino Machine washable Size: XS/S/M/L/XL REF: A13L Model wears size small in Grey Marl
Cream
Sky Blue
Frosted Green
Persian Teal
Dark Charcoal
Navy
Lavender Marl
Rich Rose
WoolOvers.com 0345 073 1040
20 % CASHMERE We have blended the softest cashmere with the ¿ QHVW PHULQR wool to create a luxury NQLW WKDW \RX FDQ D̆ RUG WR ZHDU everyday for the price of a high street
Check the label Does your high street jumper have this much cashmere?
acrylic jumper.
Terms and Conditions Use code: GH10 for £10 off plus FREE UK standard delivery and returns. Offer ends Monday 3rd December 2018 and cannot be used in conjunction with promotional codes, multibuys or discounted styles. Offer is valid on advertised style (A13L) only. All orders are subject to acceptance under WoolOvers standard terms and conditions. Items can be exchanged or your money refunded, providing it is returned within 28 days from the date of purchase. WoolOvers shall not be liable for any washing errors or detergent damage. See online for further Terms and Conditions.
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GOOD HOUSEKEEPING CLASSIFIED
MADE IN BRITAIN
WOOL CASHMERE CAR COAT
£50 OFF NOW £129.95 Camel
Red
Olive
Navy
Charcoal
CAR COAT
TS59924
£179.95 £129.95
Made in a luxurious mix of wool and cashmere, this sharply stylish car coat offers superior warmth and comfort for the season ahead. Now it’s available for the exclusive offer price of £129.95 - that’s £50 OFF the retail price. Order today using the code GHK4 to take advantage of this one-off special offer and enjoy the sweeping lines and premium materials of this stunning creation at a great value price. Call 0345 136 0111 to
request a copy of our new season catalogue.
TO ORDER PLEASE CALL
0345 136 0111
OR COMPLETE AND POST THE OPPOSITE FORM
ORDER ONLINE WWW.HOUSEOFBRUAR.COM/PPC2 QUOTE ‘GHK4’ AT CHECKOUT FOR OFFER PRICE OFFER ENDS 25th NOVEMBER 2018
Send to: Freepost RTGU-YKRR-HHST, The House of Bruar, Blair Atholl, Pitlochry PH18 5BR (UK only)
CODE
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TS59924
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Sizes: 10 - 20
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GOOD HOUSEKEEPING CLASSIFIED
Classified HOME INTEREST
GREAT BRITISH SOFAS DELIVERED DIRECT TO YOUR HOME AT FACTORY PRICES
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Monaco sofa now only £299 • NO RISK 21 DAY HOME TRIAL • 5 YEAR FRAME GUARANTEE • FACTORY DIRECT PRICES
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GOOD HOUSEKEEPING CLASSIFIED
TRADITIONAL BRITISH UPHOLSTERY DIRECT FROM OUR UK WORKSHOP
21 day home trial 5 year hardwood frame warranty direct from the manufacturer
www.kirkdale.co.uk
What’s missing from an Albion bath?
Call for your free brochure 01495 243999
Excessive Weight. Our unique material is strong and durable, yet weighs around 1/3 of the cast iron equivalent.
For details of classified advertising call 020 3728 6260
Request your brochure on: 01255 831605 or go to: www.albionbathco.com
TRAVEL & HOLIDAYS
moments of
Visiting this part of the world had always been on my wish list and I wasn’t disappointed. An amazing holiday in great company.
Armenia and Georgia 12 days from £2,249
Uzbekistan - Jewel of the Silk Road 12 days from £2,199
Includes 26 meals and 19 excursions
Includes 25 meals and 10 excursions
If you’re travelling on your own, take a look at our solo tours. Travel with like-minded people, and enjoy the peace of mind that everything’s taken care of. Request your brochure today.
0808 223 0758 | titantravel.co.uk Prices are per person, correct at time of print and are subject to availability
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GOOD HOUSEKEEPING CLASSIFIED PERSONAL
“I didn’t realise such intense pleasure was possible” It was incredible - my legs were still shaking 30 minutes later! Satisfyer Pro 2 is a revolutionary external sex toy that delivers exceptional pleasure. Intense sonic pressure waves, with 11 power levels, gently tease and caress you in previously unimagined ways raising you to an all-consuming climax, the like of which you have never experienced before. The exquisite sensations of the Satisfyer make it perfect for those who struggle to orgasm conventionally or with “standard” vibrators, and provides an exciting variation for the more experienced. Satisfyer Pro 2 is wonderfully practical. Being waterproof, it is easy to clean and you can use it in the bath for an even more powerful sensation. The Satisfyer is also remarkably quiet - perfect for those worried about noise. Pro 2 is rechargeable (USB cable supplied - charger available for £7 extra) and 100% body safe.
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FASHION
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GIFTS
CLAIRVOYANCY
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GOOD HOUSEKEEPING CLASSIFIED
L A ! CI R PE FE S OF
Historic County Map Jigsaws
Yorkshire
60 Counties Available 1000 Piece Puzzles Somerset
20% OFF John Speed (1552-1629) was a renowned English cartographer who published an atlas called “The Theatre of the Empire of Great Britaine”. His maps themselves were of high quality and were made using the up-to-date sources that were available, so they gained a reputation for being amongst the best county maps – attractive and decorative. We’ve taken the county maps from the early 1600s and created a range of historical county map jigsaw puzzles. Choose from the range of 60, all of which are 1000 piece puzzles. The completed puzzles are 66cm x 50cm and the puzzles are all manufactured on high quality blue board. Ages 8 to adult. Box size approx. 45cm x 19cm
Glamorgan
Hertfordshire
RATED 9.3 OUT OF 10 FROM OVER 13,000 REVIEWS!
Available historic counties in this range: Anglesey Bedfordshire Berkshire Breconshire Buckinghamshire Caernarfonshire Cambridgeshire Cardiganshire Carmarthenshire Cheshire Connaught Cornwall Cumberland Denbighshire Derbyshire Devon Dorset Durham Essex Flintshire
Glamorgan Gloucestershire Hampshire Herefordshire Hertfordshire Huntingdonshire Isle of Man Isle of Wight Kent Lancashire Leicestershire Leinster Lincolnshire Merionethshire Middlesex Monmouthshire Montgomeryshire Munster Norfolk Northumberland
Guaran Chris teed Delivetrmas y…
Northamptonshire on all o rde Nottinghamshire before rs received 21st De 12pm on Oxfordshire cember 2018! Pembrokeshire Radnorshire Rutland Shropshire Somerset Staffordshire Suffolk Surrey Sussex Ulster Warwickshire Westmorland Wiltshire Worcestershire Yorkshire Yorkshire North & East Riding Yorkshire West Riding
BUY Call 0844 848 2823 NOW! www.happypuzzle.co.uk/history quote ref. GH18A to receive your 20% discount. or visit
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the
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Standard Delivery (approx. 7 to 10 days) Please note that offer code also discounts delivery charge by 20% (regular p and p £4.95) FREE UK delivery on orders over £50!
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■ JUST LI K E US
and my housekeeping!
The former ballerina lives in London with husband, Angus, and their daughters, Phoebe, 17, and Zoe, 14. What’s at the top of your Christmas to-do list? Christmas outings with family and friends, like going ice-skating, visiting a Christmas market or seeing a show at the theatre. What festive song is guaranteed to get you on the dancefloor? Mariah Carey’s All I Want For Christmas Is You. Are you a minimalist or do you go all-out when decorating? I try to keep it pretty classic, candles and a tree. Not too much tinsel. What Christmas food could you not live without? Mince pies and cream. What are your festive must-haves? Crackers, including a few little ones on the tree, a large tube of Smarties, tangerines and nuts. Who cooks the turkey and all the trimmings? My husband and I share it… then there’s no one to blame if it goes wrong! What are your top tips for a hassle-free Christmas Day? Start early with regards to planning, keep it simple and ideally put someone who really enjoys cooking in the kitchen! What is your signature dish? Bussell sprouts! Sorry, I just had to say that! I’m not a very good cook, but I do try to cook a large range of vegetables. Bows and ribbons or plain presents? I believe the wrapping is just as important as the present. Especially when the present is little! What is Christmas Day like in your house? The whole family, including the dogs, gets into someone’s bed to open stockings. Then we go to church. After church, we have a glass of Champagne (as it is now after 12!) often accompanied by crunchy
258
GOOD HOUSEKEEPING DECEMBER 2018
All I Want For Christmas Is You always gets me on the dancefloor
toasted bread with smoked salmon and cream cheese. Christmas dinner is normally ready about 3pm, followed by pudding, chocolates and a movie, normally an old one – I love White Christmas. Any other guests? I like to include a few stray characters! Whether it be a friend of a friend who is travelling or a relative who is on their own. I think that being welcoming to others and including them is part of the Christmas message. Who would be your dream guests? If I could go back in time, Fred Astaire, Ginger Rogers and Gene Kelly. Nowadays, aside from my family, I’d like to invite Sting, Kate Bush and David Suchet. What’s your Christmas party style? Sequins or LBD? Neither, actually, just something colourful – and I do love an event with a clothing theme, like a 1950s Christmas party. What’s the most memorable gift you’ve ever been given? We try to give presents that are experiences. I always fondly remember a wonderful few days we spent in Salzburg, walking around in the snow, singing songs from The Sound Of Music. How do you like to do your present shopping? I am a fan of online shopping, but getting out and walking around the shops gets me in the spirit of it all. Unless I have the present idea beforehand and can therefore pre-order it, I do enjoy a mooch and seeing lovely things that I think will suit someone. Give us a secret address for somewhere you like to get Christmas goodies… Bayley & Sage delicatessen for special food yummies, or the Selfridges Foodhall. What’s topping your festive wish list this year? Having a few days of and not hearing the latest news about Brexit! ◆ Darcey Bussell: Evolved (Hardie Grant) is out on 1 November. goodhousekeeping.co.uk
PHOTOGRAPHY: BBC
It’s the time of year when Strictly Come Dancing judge Dame Darcey Bussell likes to take a few days of and tuck into some mince pies
Ultimate
showstoppers
24 RECIPES guaranteed to bring joy to the world!
COOK like an EXPERT 20% OFF 16 & 24 November, three-hour course, £90pp (full price)
CHRISTMAS GIFTS FROM THE KITCHEN
30 November & 11 December, three-hour course, £90pp (full price)
ANY HALF OR FULL-DAY COOKERY COURSE* Choose from many inspiring classes at The GHI Cookery School – and if you quote GHXMAS18 when booking, you’ll get 20% of a half or full-day course*. TO BOOK, call 020 7439 5500** or visit goodhousekeeping.co.uk/ institute/cookery-school.
WHAT’S INCLUDED
◆ Practical guidance from an expert tutor ◆ Hands-on experience in our state-of-the-art kitchens ◆ GH Triple-Tested recipe pack to take away ◆ All ingredients provided ◆ Refreshments, as well as the food you prepare to enjoy ◆ Classes designed for groups, individuals and all abilities
EFFORTLESS FESTIVE ENTERTAINING
8 December, four-hour course, £120pp (full price)
21-25 St Anne’s Court, London W1F 0BJ Email: cookeryschool@goodhousekeeping.co.uk Call: 020 7439 5500** Find us online at goodhousekeeping.co.uk/institute/cookery-school TERMS & CONDITIONS *Ofer ends 1 January 2019. Standard rules apply. **Calls from landlines cost standard national rate; calls from mobiles may cost more
PHOTOGRAPHY: GARETH MORGANS, KRIS KIRKHAM, KATE WHITAKER
CHRISTMAS BAKING
or at least to your house guests! At Good Housekeeping, we may not be able to make all your dreams come true or grant all your Christmas wishes, but something we are good at is helping you create a magical festive feast full of dishes that will put smiles on the faces of your nearest and dearest. And there really is nothing like a knockout dessert to create an ‘ahh!’ moment around the table, is there? So, in this collection, we’re bringing you 24 of our favourite showstoppers that we think you’ll enjoy making, serving and eating this Yuletide. Wishing you a happy, delicious Christmas from us all,
TRIPLE-CHOCOLATE BÛCHE DE NOËL MERINGUE KISS TOWER CHOCOLATE ORANGE TART STRAWBERRY PAVLOVA
4 6 8 10
STEAMED DATE & WALNUT SPONGE WITH TOFFEE SAUCE BLACK FOREST MESS SLOE GIN & PLUM TRIFLE CHOCOLATE & ORANGE CHEESECAKE
CHOCOLATE MARBLE CAKE
12 14 16 18
CHESTNUT & CHOCOLATE MACARON PROFITEROLE PYRAMID
FROZEN CHRISTMAS BOMBE CHILLED CHOCOLATE & WHISKY BUTTERSCOTCH SAUCE MILLIONAIRE’S SHORTBREAD PARFAIT
20 22
VANILLA CHEESECAKE
40 42
CHOCOLATE & ORANGE STEAMED PUDDING CHILLED CRANBERRY SOUFFLÉ
24 26 28
36 38
FIG, CHOCOLATE & PANETTONE PARTY BOMBE
ICED RASPBERRY & EGGNOG TRIFLE CAKE
CHOCOLATE & BLACKBERRY FRAISIER
30 32 34
SOUFFLÉS WITH SALTED
MINTY WHITE CHOCOLATE MERINGUE ROULADE
CELEBRATION TRIFLE
CANDY CANE ROULADE PLUM & PRALINE BOMBES
EDITOR-IN-CHIEF GABY HUDDART COMPILED BY ALISON WALKER CHIEF SUB-EDITOR CALLIE GREEN ART EDITORS ABBY LAING & JOHN SINGH RECIPES HEARST FOOD NETWORK ADDITIONAL PHOTOGRAPHY GETTY
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TRIPLE-CHOCOLATE BÛCHE DE NOËL The whole family will love our impressive version of this classic Hands-on time 45min. Cooking time about 30min. Serves 12 for the sponge cake ◆ Butter, for greasing ◆ 6 large eggs, separated ◆ 125g (4oz) caster sugar ◆ 1tsp vanilla extract ◆ 50g (2oz) cocoa powder, sifted, plus extra to dust for the filling ◆ 200ml (⅓ pint) double cream ◆ 50g (2oz) white chocolate ◆ 1tbsp vanilla bean paste for the topping and decoration ◆ 150g (5oz) milk chocolate, roughly chopped ◆ 100g (3½oz) dark chocolate, roughly chopped ◆ 150g (5oz) butter, very soft ◆ 225g (8oz) icing sugar ◆ Chocolate stars (see GH Tip), optional ◆ Edible silver stars, optional
PHOTOGRAPHY: MYLES NEW
1 Preheat oven to 170°C (150°C fan) mark 3. Grease and line a 33 x 23cm (13 x 9in) shallow tin with baking parchment. Using a handheld electric whisk, beat together the egg yolks and sugar until pale, about 5min. Fold in the vanilla extract and cocoa. 2 In a separate bowl, using clean beaters, whisk the egg whites until stif peaks form.
3 Using a large metal spoon, gently fold a third of the whites into the cocoa mix to loosen. Fold in the remaining whites until combined. Spoon into the prepared tin and level. Bake for 20min until springy to the touch. Lay out a piece of baking parchment dusted with cocoa powder. Invert cake on to parchment and peel away paper from sponge. Leave to cool on a wire rack. 4 To make the filling, whisk the double cream until it just holds its shape. Coarsely grate the white chocolate and fold into the cream with the vanilla bean paste. 5 For the topping, melt the milk and dark chocolate over a pan of gently simmering water (making sure the bowl doesn’t touch the water). Set aside to cool. Beat together the butter and icing sugar until smooth. Fold through the cooled melted chocolate. 6 Spread the white chocolate filling over the sponge cake. With the help of the paper, roll up the sponge, working from a shorter side. Transfer to a plate. Spread the buttercream over with a palette knife to create a log efect. Decorate with chocolate stars and edible silver stars, if you like. GET AHEAD Keeps in the fridge, undecorated, for up to 5 days. Decorate before serving.
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GH TIP We made our chocolate stars by pouring melted white chocolate into a star lollipop mould (ÂŁ4.07; cakescookiesandcrafts shop.co.uk), and chilling before drizzling with melted dark chocolate.
GH TIP Why not pack up some meringue kisses in cellophane bags? They make gorgeous gifts.
MERINGUE KISS TOWER Guests can help themselves to this pretty centrepiece, which is as light as a feather Hands-on time 40min, plus cooling. Cooking time 45min. Makes about 50 meringues (25 kisses) for the meringues ◆ 4 large egg whites ◆ 250g (9oz) caster sugar ◆ ½tsp white wine vinegar ◆ 1tsp cornflour for the buttercream ◆ 150g (5oz) unsalted butter, softened ◆ 275g (10oz) icing sugar, sifted, plus extra to dust ◆ 2tbsp cranberry sauce
PHOTOGRAPHY: GARETH MORGANS
1 Preheat oven to 110°C (90°C fan) mark ¼. Line 3 large baking trays with baking parchment. In a large bowl, whisk egg whites to stif peaks with a handheld electric whisk. Add sugar 1tbsp at a time, whisking constantly until it has all been added and the meringue is thick and glossy. Quickly beat in the vinegar and cornflour. 2 Spoon half the meringue into a piping bag fitted with a 1cm (½in) star or flower
nozzle. Pipe into 4cm (1½in) wide ‘kisses’ on the prepared trays, spacing them about 2cm (¾in) apart. Repeat with remaining meringue – you should have about 50 kisses in total. Bake for 45min, then turn the oven of and leave the meringues inside to cool completely. 3 To make the buttercream, beat butter and icing sugar until creamy (go slowly at first to prevent an icing sugar cloud), then beat in cranberry sauce. Use to sandwich the meringues together, reserving a little buttercream to ‘glue’ the tower together. 4 To assemble the tower, spread a little buttercream on a cake stand or plate and cover with a layer of meringue kisses. Stack them in a pyramid, using buttercream to secure. Serve dusted with icing sugar. GET AHEAD Store cooled meringues (not iced) in airtight containers for up to 5 days. Complete recipe when ready to serve.
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CHOCOLATE ORANGE TART The perfect festive combination! We’ve added gold-dusted orange peel to decorate, but you could ring the changes with chocolate curls or orange slices Hands-on time 30min, plus chilling. Cooking time about 30min. Serves 8-10
1 To make the pastry, pulse the flour and cocoa powder in a food processor until combined, then add butter and whizz until the mixture resembles breadcrumbs. Add icing sugar and orange zest, pulse again to combine. Mix the egg yolks with 1tsp cold water and pulse into the mixture until it just comes together to form a soft dough. Alternatively, in a large bowl, mix flour and cocoa powder. Rub in butter with fingertips until it resembles breadcrumbs. Mix in sugar and zest, followed by egg yolks and
1tsp cold water until pastry comes together. 2 Turn the dough out onto a lightly floured work surface and knead gently to form it into a ball. Flatten into a disc, then wrap in clingfilm and chill for 20min. 3 Roll out pastry on a surface lightly dusted with flour to fit a rectangular 35.5cm x 12cm (14¼in x 4¾in), fluted, loose-bottomed tart tin. Using the rolling pin, lift the pastry into the tin. Don’t worry if you need to patch the pastry slightly, it’s a pliable dough. Prick the base all over with a fork, then put tin on a baking tray and chill for 30min. Preheat the oven to 190°C (170°C fan) mark 5. 4 Line the pastry case with baking parchment and fill with baking beans. Bake for 15min, then remove the parchment and beans and bake for a further 5-10min until the pastry is dry to the touch. 5 To make the filling, heat the cream and golden syrup in a medium pan until steaming. Remove from heat, add both chocolates and mix until melted and smooth. Stir in the orange zest. 6 Pour chocolate mixture into the pastry case and chill until set – about 4hr. Decorate with gold-dusted candied peel, if you like (see below). Slice to serve. GET AHEAD Make the tart up to 2 days ahead, cover and chill. Decorate the tart just before serving.
TO MAKE THE CANDIED PEEL 1 Using a vegetable peeler or sharp knife, pare strips of zest from 1 washed orange, cutting away any pith. Cut into 3mm (⅛in) thick slices, add to a small pan of boiling water and simmer, covered, for 10min until soft. Remove with a slotted spoon and place on baking parchment to dry for 10-15min. Reserve 200ml (⅓ pint) of the cooking water. 2 In a small pan, gently dissolve 200g (7oz) caster sugar in the reserved water, then turn up the heat and bring to a simmer. Add the orange peel and simmer, uncovered, for 30min. Remove peel with a slotted spoon and return to the baking sheet to dry for 1hr (discard syrup). Coat peel in extra caster sugar and dust with edible gold shimmer, if you like.
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PHOTOGRAPHY: KATE WHITAKER
for the pastry ◆ 150g (5oz) plain flour, plus extra to dust ◆ 25g (1oz) cocoa powder ◆ 100g (3½oz) unsalted butter, chilled and cut into cubes ◆ 25g (1oz) icing sugar, plus extra to dust ◆ Zest 1 orange ◆ 2 large egg yolks for the filling ◆ 225ml (8fl oz) double cream ◆ 1tbsp golden syrup ◆ 150g (5oz) dark chocolate, finely chopped ◆ 75g (3oz) milk chocolate, finely chopped ◆ Zest 3 oranges
GH TIP You could also make this tart using a 20.5cm (8in) round tart tin.
GH TIP For an alcohol-free version, replace the liqueur with 1-2tbsp elderďŹ&#x201A;ower cordial to taste.
STRAWBERRY PAVLOVA To make the gooey, mallow centre in this gorgeous dessert, we just folded a little cornflour and vinegar into the meringue mixture Hands-on time 20min. Cooking time 1hr 15min. Serves 6 ◆ 4 medium egg whites ◆ 225g (8oz) golden caster sugar ◆ 1 level tbsp cornflour ◆ 1tbsp vanilla extract ◆ 2tsp white wine vinegar ◆ 450g (1lb) strawberries ◆ 3tbsp crème de framboise (raspberry liqueur) ◆ 300ml (½ pint) double cream ◆ 200g tub half-fat crème fraîche
PHOTOGRAPHY: MARTIN THOMPSON
1 Draw a 20.5cm (8in) circle on a sheet of baking parchment, then turn it over so the ink is underneath, and put it on a baking tray. Preheat the oven to 130°C (110°C fan) mark ½. Put the egg whites into a freestanding mixer bowl (this must be clean and grease-free), and whisk for 2-3min or until stif peaks form. 2 Continue to whisk the whites and gradually add the sugar, 1tbsp at a time, until the meringue is very stif and glossy – this will take around 5min. Add the cornflour, vanilla and vinegar, and briefly whisk again for around 1min to combine. This will soften the mixture slightly.
3 Put a little of the meringue in each corner of the baking sheet to secure the parchment. Use a metal spoon to dollop meringue on to the parchment around the edge of the marked circle and fill in the centre. Using a palette knife, flatten the centre and push the meringue up the sides, drawing it into peaks as you go. Bake for 1¼hr, or until firm around the edges and slightly soft in the centre. Cool. 4 Halve the strawberries if large, then put in a bowl and add the framboise. Toss together, then leave to macerate. 5 Pour the cream into a clean bowl and whip until soft peaks form. Add the crème fraîche and fold together until thick. Remove the meringue from the baking parchment and put it on a serving plate. 6 Add three-quarters of the macerated strawberries to the cream mixture and fold together. Spoon into the meringue to fill the middle, then add the remaining strawberries and any juice on top. GET AHEAD Make meringue and store in a cool place up to 1 day ahead. Complete the recipe to serve.
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STEAMED DATE & WALNUT SPONGE WITH TOFFEE SAUCE A great alternative for those who don’t like traditional Christmas pudding Hands-on time 30min, plus softening and cooling. Cooking time about 2hr 10min. Serves 8 ◆ 50g (2oz) unsalted butter, softened, plus extra to grease ◆ 250g (9oz) ready-to-eat dates, pitted ◆ 175g (6oz) soft dark brown sugar ◆ 2 medium eggs, beaten ◆ 200g (7oz) self-raising flour ◆ ½tsp bicarbonate of soda ◆ 1-2tsp mixed spice, to taste ◆ 1tbsp black treacle ◆ 100ml (3½fl oz) milk ◆ 100g (3½oz) walnuts, finely chopped for the toffee sauce ◆ 100g (3½oz) unsalted butter ◆ 100g (3½oz) soft dark brown sugar ◆ 350ml (12fl oz) double cream
PHOTOGRAPHY: KATE WHITAKER
1 Lightly grease a 1.1 litre (2 pint) pudding basin and line the base with a disc of baking parchment. Put the dates into a bowl and pour over boiling water to just cover, then set aside for 10min to soften. 2 Drain the dates and put into a food processor. Whizz to a chunky paste, adding a little water if it’s too dry. Set aside. 3 Beat the butter and sugar together in a large bowl with a handheld electric whisk for 5min. Gradually beat in the eggs, adding 1tbsp of flour if the mixture looks as if it might curdle. Fold in the remaining flour and the bicarbonate of soda, mixed spice, treacle, milk, walnuts and date paste. 4 Spoon into the pudding basin and level the top. Lay a 30.5cm (12in) square of foil on top of a square of baking parchment
that’s the same size. Fold a 2.5cm (1in) pleat along the middle (through both layers). Put on top of the basin (foil-side up), then smooth down the edges and secure in place under the lip with string. Scrunch in any excess foil, making sure to cover the baking parchment. 5 Sit the basin on a trivet or heatproof saucer in a large pan (with a tight-fitting lid) and add boiling water from the kettle, so that it comes halfway up the outside of the basin. Cover the pan and simmer on the hob for about 2hr, keeping the water topped up. To check if the pudding is cooked, poke a skewer into the sponge; it should come away clean if ready. If not, cook for a further 5-10min and test again. 6 Meanwhile, make the sauce. Put all the ingredients into a pan and heat gently, stirring occasionally, until the butter melts and the sauce is smooth. Set aside to reheat when ready. 7 To serve, lift the basin out of the pan and allow it to sit at room temperature for 10min. Reheat the sauce, if necessary. Remove the foil and parchment lid, then invert the pudding on to a serving plate or cake stand. Carefully remove the basin and peel of the baking parchment. Pour over the sauce and serve with cream or ice cream, if you like. GET AHEAD Make the sauce up to 2 days ahead. Cool, cover and chill. Gently reheat in a pan when ready to serve.
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GH TIP Choose unrefined sugar if available – it will give a richer depth of flavour to the pudding.
GH TIP If you canâ&#x20AC;&#x2122;t ďŹ nd mini meringues, break large ready-made meringues into bite-sized pieces.
BLACK FOREST MESS An easy-assembly treat – just leave out the kirsch or brandy if serving to kids Hands-on time 10min. Serves 6 ◆ 600ml (1 pint) double cream ◆ 1tbsp kirsch or brandy, optional ◆ 4tbsp icing sugar ◆ 2 x 450g packs of frozen Black Forest fruits, defrosted ◆ 125g (4oz) chocolate brownies, crumbled into small pieces ◆ 16 mini meringues ◆ 20g pack giant milk and white chocolate stars, optional – we used Dr Oetker
PHOTOGRAPHY: CHARLIE RICHARDS
1 In a large bowl, whip the cream with the kirsch/brandy, if using, and 2tbsp of icing sugar until it just holds its shape. Spread evenly into a 2 litre (3½ pint) shallow serving dish and roughly level.
2 In a food processor, whizz half the defrosted fruits with the remaining 2tbsp icing sugar to make a purée. 3 Drizzle the fruit purée over the cream layer. Dot the brownie pieces and 12 of the whole meringues over the fruit layer, then scatter over the remaining defrosted whole fruit. 4 Crumble over the remaining meringues and decorate with the chocolate stars, if using. Serve. GET AHEAD Prepare recipe to end of step 2 up to a day ahead. Cover the serving dish with foil and chill. Keep the purée and whole fruit in separate containers, covered in the fridge. Complete recipe to serve.
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SLOE GIN & PLUM TRIFLE Bought fresh custard is often too thin to layer in a trifle, so adding a little cornflour is a quick trick to avoid making your own!
for the sloe gin jelly and plum compote ◆ 8 gelatine leaves, we used Costa Fine Leaf ◆ 100g (3½oz) caster sugar ◆ 400ml (14fl oz) sloe gin ◆ 500g (1lb 2oz) plums for the almond sponge ◆ 125g (4oz) unsalted butter, softened, plus extra to grease ◆ 125g (4oz) caster sugar ◆ 2 large eggs, beaten ◆ ½tsp almond extract ◆ 125g (4oz) self-raising flour for the custard ◆ 500ml (17fl oz) tub fresh vanilla custard ◆ ½tbsp cornflour for the decoration ◆ Oil, to grease ◆ 125g (4oz) caster sugar ◆ 1tbsp honey ◆ 15g (½oz) blanched almonds, roughly chopped ◆ 150g (5oz) plums to assemble ◆ 400ml (14fl oz) double cream ◆ 2tbsp icing sugar 1 To make the jelly, soak the gelatine leaves in a bowl of cold water for 5min. In a small pan, heat 300ml (½ pint) water with 75g (3oz) caster sugar, until the sugar dissolves, then boil for 2min. Remove from the heat. Squeeze excess water from the gelatine leaves and stir them into the hot liquid until dissolved, then stir in 300ml (½ pint) sloe gin. Set aside to cool. Once the jelly liquid is at room temperature, stone and slice 200g (7oz) of the plums and place into the base of a deep, 3.5 litre (6¼ pint) trifle dish or bowl, pour over the jelly and chill for 5hr or until set. 2 Meanwhile, to make the plum compote, stone and slice the remaining plums, and put into a medium pan with the remaining sloe gin and sugar. Gently heat until the sugar has dissolved, then simmer, uncovered and stirring often, for 15min until the plums have broken down and the mixture is thick. Set aside to cool. 3 To make the sponge, grease and line a 20.5cm (8in) square cake tin with baking
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parchment. Preheat the oven to 180°C (160°C fan) mark 4. In a large bowl, beat the butter and caster sugar together until light and flufy. Gradually add the eggs and the almond extract, beating well after each addition. Sift over the flour and gently fold into the butter mixture. Spoon the mixture into the tin and bake for 20-25min or until a skewer inserted into the centre comes out clean. Cool in the tin on a wire rack. 4 Tip the custard into a pan and heat. In a small cup, mix the cornflour with ½tbsp water, add to the custard and bring up to a simmer, whisking until the custard thickens. Cover the surface with clingfilm and set the custard aside to cool. 5 To make the decoration, lightly grease a flat baking sheet. In a medium pan, gently heat 100g (3½oz) caster sugar, the honey and 3tbsp water, stirring to dissolve the sugar. Increase the heat and boil for about 7-10min, without stirring, until golden. Remove from heat, pour on to the prepared baking sheet and scatter with chopped almonds. Tilt the sheet to spread the mixture as thinly as possible and set aside to cool and harden. Break the brittle into shards. Destone and slice the plums, and sprinkle with remaining sugar. Heat a frying pan and cook the plums for 3min each side. Set aside. 6 To assemble the trifle, press down on the sponge, then cut it into 16 squares. Layer as much sponge as you can fit on top of the set jelly, pressing together and trimming to fill gaps if necessary (depending how wide your dish is, you might have a couple of layers of sponge, or a little left over). Spoon the plum compote over the top, then spoon the custard over. Whip the cream with the icing sugar until it is just holding its peaks and spoon on top of the trifle. Decorate with the shards of almond brittle and caramelised plums, if using. GET AHEAD Complete the recipe up to end of step 5 one day ahead: store the jelly, compote, custard and caramelised plums separately, covered, in the fridge. Store the sponge and almond brittle separately in airtight containers at room temperature. Complete the recipe to serve up to 1hr before. The trifle is best eaten on the day it is assembled. Store any remaining sponge in an airtight container for up to 2 days.
PHOTOGRAPHY: KATE WHITAKER
Hands-on time 35min, plus chilling. Cooking time about 55min. Serves 10
GH TIP You can cheat with this triďŹ&#x201A;e if you like, and use ready-made Madeira sponge, but we think the almond cake goes wonderfully with the sloe gin and plums.
GH TIP Once the cheesecake is cooked, gently run a cutlery knife around the edge to separate it from the tin (but donâ&#x20AC;&#x2122;t remove) â&#x20AC;&#x201C; this should help prevent it cracking as it cools.
CHOCOLATE & ORANGE CHEESECAKE Cooking this luxurious dessert in a bain-marie helps the texture stay super-smooth Hands-on time 30min, plus cooling. Cooking time about 55min. Serves 10 for the base ◆ 50g (2oz) butter, melted, plus extra to grease ◆ 150g (5oz) digestive biscuits, crushed ◆ 40g (1½oz) caster sugar for the filling ◆ 100g (3½oz) dark chocolate, chopped ◆ 600g (1lb 5oz) full-fat cream cheese ◆ 225g (8oz) caster sugar ◆ 3 medium eggs ◆ 1tsp vanilla extract ◆ Finely grated zest of ½-1 orange, to taste ◆ 2tbsp orange liqueur (we used Cointreau), optional to decorate ◆ Chocolate truffles ◆ Edible gold glitter, optional
PHOTOGRAPHY: KATE WHITAKER
1 Preheat oven to 170°C (150°C fan) mark 3. Lightly grease the base and sides of a 20.5cm (8in) round springform tin, then line with baking parchment. 2 Make the base by mixing together the biscuit crumbs, melted butter and sugar until combined. Press into the base of the prepared tin. Bake in the oven for 10min, then remove and lower oven temperature to 160°C (140°C fan) mark 2½. 3 Meanwhile, melt the dark chocolate in a large heatproof bowl set over a pan of gently simmering water (making sure the base of the bowl does not touch the water). Remove from the heat when melted and
set the chocolate aside to cool for 10min. 4 In a separate large bowl, beat together the cream cheese and sugar until smooth and combined. Gradually beat in the eggs, followed by the vanilla extract, orange zest and liqueur, if using. 5 Measure 350g (12oz) of the filling into the bowl of melted and cooled chocolate; fold together with a metal spoon. Dollop alternating spoonfuls of the chocolate and cream cheese fillings into the prepared tin. Using a knife or skewer, carefully swirl the fillings together (making sure not to disturb the biscuit base). Tap the tin down a few times on the worktop to help burst any air bubbles, then wrap the outside of the tin well in a few layers of foil (try to make the foil as watertight as you can) – this will help the cheesecake bake without cracking. 6 Sit the wrapped cake tin in a large roasting tin. Carefully fill the tin with boiling water from the kettle, so it comes halfway up the sides of the cake tin. Bake in the oven for 45min, then take the roasting tin out of the oven and leave the wrapped cheesecake to cool in the water. 7 To serve, remove the cheesecake from the tin and transfer to a cake stand or plate (slide of the base paper and unwrap the sides). Decorate with the chocolate trules and edible glitter, if using. Serve in slices. GET AHEAD Keeps in the fridge, undecorated, for up to 2 days. Decorate before serving.
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MINTY WHITE CHOCOLATE MERINGUE ROULADE It’s hard to resist such a pillowy delight! If you’re not a big fan of peppermint, simply don’t add it – the white chocolate flavour is delicious on its own
to decorate (optional) ◆ Few mint leaves or small sprigs ◆ 1 large egg white ◆ Caster sugar, to sprinkle for the roulade ◆ 4 large egg whites ◆ 175g (6oz) caster sugar ◆ 1½tsp cornflour ◆ 1tsp white wine vinegar ◆ 4tbsp icing sugar ◆ 200ml (⅓ pint) double cream ◆ Peppermint extract, to taste ◆ 100g (3½oz) white chocolate, grated 1 If making decorations, lightly brush mint leaves on both sides with egg white (don’t dip), then sprinkle well with caster sugar to coat evenly. Leave to harden overnight on a baking tray lined with parchment paper. 2 To make the roulade, preheat the oven to 180°C (160°C fan) mark 4 and line a 23 x 33cm (9 x 13in) Swiss roll tin with baking parchment. 3 In a large grease-free bowl, using a handheld electric whisk, beat egg whites to stif peaks. Gradually add caster sugar,
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whisking to stif peaks after each addition – the meringue should be thick and glossy. Quickly whisk in cornflour and vinegar. Spread into prepared tin, smoothing to level. 4 Bake for 15min until pufed and firm. Cool for 10min in the tin (the meringue will sink on cooling). Lift (in its parchment) on to a wire rack to cool completely. 5 Lay a sheet of baking parchment larger than the meringue on a work surface. Dust evenly with half the icing sugar. Invert the meringue on to the parchment paper. Lift the tin of and peel away lining parchment. 6 In a medium bowl, whip the cream, remaining icing sugar and peppermint extract to soft peaks. Spread over the meringue and sprinkle over most of the chocolate. With the help of the baking parchment, roll up the roulade from one of the short edges. Transfer to a serving plate. 7 Sprinkle over the remaining chocolate and decorate with mint leaves, if made. GET AHEAD Prepare to end of step 6 up to a day ahead. Loosely cover with foil and chill. Complete recipe to serve (re-dusting with icing sugar, if needed).
PHOTOGRAPHY: GARETH MORGANS. PREGNANT WOMEN, INFANTS AND THE ELDERLY SHOULD ONLY EAT RAW EGGS THAT HAVE THE LION STAMP
Hands-on time 30min, plus (optional) overnight drying and cooling. Cooking time 15min. Serves 6
GH TIP A little peppermint extract goes a long way, so add gradually, tasting as you do.
GH TIP If you can’t find soured cream, stir 1-2tbsp lemon juice into double cream and leave for 10min until thickened.
CHOCOLATE MARBLE CAKE Impress your guests with this stunning cake. It does take time, but it is absolutely worth the efort Hands-on time 1hr 40min, plus cooling and chilling. Cooking time about 1hr 45min. Serves up to 24
PHOTOGRAPHY: MYLES NEW
for the vanilla sponge ◆ 350g (12oz) unsalted butter, softened, plus extra for greasing ◆ 600g (1lb 5oz) caster sugar ◆ 475g (1lb 1oz) plain flour ◆ ½tsp baking powder ◆ ¼tsp bicarbonate of soda ◆ 8 large eggs, at room temperature ◆ 1½tsp vanilla extract ◆ 250ml (9fl oz) soured cream for the chocolate sponge ◆ 275g (10oz) plain flour ◆ 1tsp baking powder ◆ ½tsp bicarbonate of soda ◆ 75g (3oz) cocoa powder ◆ 350g (12oz) caster sugar ◆ 250g (9oz) unsalted butter, softened ◆ 175ml (6fl oz) soured cream ◆ 2 large eggs, plus 2 large egg yolks ◆ 1½tsp vanilla extract for the buttercream ◆ 350g (12oz) dark chocolate (70% cocoa), broken into pieces ◆ 6 large egg whites ◆ 300g (11oz) icing sugar, sifted ◆ 400g (14oz) unsalted butter, softened for the shards ◆ 75g (3oz) dark chocolate ◆ 75g (3oz) white chocolate for the glaze ◆ 125g (4oz) dark chocolate, finely chopped ◆ 75g (3oz) unsalted butter, softened to decorate ◆ Truffles 1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line 3 x 20.5cm (8in) round cake tins, at least 10cm (4in) deep, with baking parchment. 2 To make the vanilla sponge, cream butter and sugar in a large bowl with a handheld electric whisk for about 5min until light and flufy. Into a medium bowl, sift flour, baking powder and bicarbonate of soda; add ¾tsp salt. In a large jug, beat eggs, vanilla extract and soured cream. Set all mixtures aside. 3 To make the chocolate sponge, sift together flour, baking powder, bicarbonate of soda and cocoa powder into a large bowl. Stir through sugar and ¾tsp salt. Add butter and beat gently with a handheld electric whisk until mixture looks like wet sand. In a large jug, beat together soured cream, eggs, egg yolks and vanilla until smooth. Set mixtures aside. 4 Finish the vanilla sponge. Beat a third of the flour mixture into the creamed butter mixture, followed by half the soured cream mixture. Repeat with another
third of the flour, the remaining soured cream and the final third of the flour, folding until smooth. Set aside. 5 Finish the chocolate sponge. Gradually add the soured cream mixture and 100ml (3½fl oz) boiling water into the flour mixture, and beat until smooth. 6 Divide the vanilla and chocolate sponge mixtures among the 3 cake tins, adding them in alternate spoonfuls. Swirl together with a palette knife (for the best marble efect, don’t overmix). Bake in the middle of the oven for 1hr 10min-1hr 15min until springy to the touch. Leave to cool in the tins for 10min, then turn out on to a wire rack to cool completely. Remove parchment from sponges, and trim tops of so cakes are 5cm (2in) deep. 7 To make the buttercream, melt chocolate in a large bowl over a pan of barely simmering water. Remove from heat and set aside to cool for about 20min. Put egg whites into a large bowl with icing sugar, and stir to combine. Set the bowl over the same pan of water and increase the heat slightly so it simmers gently. Beat with a handheld electric whisk for about 5min until thick and stif like meringue, and a teaspoon stands upright in the mixture. Remove from heat and whisk for 10min until completely cooled, thick and stif. Whisk the butter into the cooled, melted chocolate. Gradually add the chocolate mixture to the meringue, whisking until light and flufy. If it looks like it is going to split, either the chocolate or meringue were still warm; cool in the fridge for up to 15min. Beat again until smooth. 8 Put the bottom layer on a 20.5cm (8in) round cake board, then spread with buttercream. Add the second and third layers, sandwiching them with buttercream, and turning the top layer upside down to give the cake a flat surface. Spread the remaining buttercream over the top and side of the cake with a palette knife. For smoother edges, turn the cake slowly on a turntable as you ice it. Chill for 30min. 9 To make the chocolate shards, gently melt dark and white chocolate in separate bowls over pans of simmering water. On to a baking tray lined with parchment paper, pour dark chocolate in a thin layer (about 3mm/⅛in thick). Spoon white chocolate on to the dark layer and swirl together with a spatula (don’t overmix), tilting the tray to ensure the surface sets evenly. When set, cut into shards using a knife. 10 For the glaze, put chocolate and butter in a medium bowl set over barely simmering water. Stir until melted. Pour over cake, smoothing the top with a clean palette knife and encouraging it to drip over the edges. Decorate with shards and trules. Chill in fridge to set. Remove to a cake stand 2hr before serving. GET AHEAD The cake can be chilled for up to 2 days, undecorated. Decorate just before serving. GOOD HOUSEKEEPING ULTIMATE SHOWSTOPPERS
23
ICED RASPBERRY & EGGNOG TRIFLE CAKE We’ve given the classic pud a glamorous Christmas makeover
◆ 1½tsp powdered gelatine ◆ 2tbsp cornflour ◆ 150ml (¼ pint) milk ◆ 60g (2½oz) caster sugar ◆ 200ml (⅓ pint) Advocaat, plus 4tbsp extra ◆ 250g (9oz) Italian cantuccini biscuits, roughly crushed ◆ 600ml (1 pint) double cream ◆ 2 large egg whites ◆ 300g (11oz) frozen raspberries, thawed and lightly mashed, plus extra whole fresh raspberries, to decorate ◆ 1tbsp icing sugar ◆ Fresh bay leaf sprig, to decorate 1 Sprinkle the gelatine over 2tbsp water in a small bowl and leave to stand for 5min. Meanwhile, mix the cornflour with 5tbsp milk in a pan. Stir in the remaining milk and sugar. Bring to the boil, then heat gently, stirring until the mixture thickens. 2 Stir in the soaked gelatine until it dissolves. Transfer to a large bowl, stir in the 200ml (⅓ pint) Advocaat and leave to cool completely. 3 Line the base of a 20.5cm (8in) springform tin with baking parchment. Scatter the crushed cantuccini biscuits evenly over the base, then drizzle with the 4tbsp Advocaat.
24 GOOD HOUSEKEEPING ULTIMATE SHOWSTOPPERS
4 Whip half the cream until slightly thickened and fold into the Advocaat mixture. In a spotlessly clean, grease-free bowl, whisk the egg whites until soft peaks form, then fold into the cream with a large metal spoon. Pour a third of this mixture over the biscuit base and tap the tin on the worktop so the custard fills the gaps between the biscuits. 5 Spoon half the mashed frozen raspberries in a layer over the custard, making sure some of the fruit sits against the side of the tin (so the raspberries show when the tin is removed). Add half the remaining custard, then another layer of raspberries and the rest of the custard. Cover and freeze overnight. 6 Run a warm knife around the edges of the cake to release it from the tin and lift it out. Peel away the parchment and return the cake to the tin. Whip the remaining cream with the icing sugar and spread over the top. Freeze until firm. 7 Run a warm knife around the edges of the cake to loosen. Carefully remove from the tin and put on a flat serving plate. Transfer to the fridge for 3–4hr before serving, then decorate with the whole fresh raspberries and bay leaf sprig. GET AHEAD Make the recipe to the end of step 6 up to a month ahead and freeze. To serve, complete the recipe.
PHOTOGRAPHY: STEPHEN CONROY. PREGNANT WOMEN, INFANTS AND THE ELDERLY SHOULD ONLY EAT RAW EGGS THAT HAVE THE LION STAMP
Hands-on time 35min, plus cooling, overnight freezing and thawing. Cooking time about 5min. Serves 12
GH TIP The cantuccini can be replaced with roughly broken amaretti biscuits, if you like.
GOOD HOUSEKEEPINGâ&#x20AC;&#x2122;S ULTIMATE SHOWSTOPPERS
25
GH TIP Chestnut purĂŠe is available unsweetened and sweetened, so you may want to taste the mixture before adding all of the maple syrup, as the type you use will afect the ďŹ&#x201A;avour.
CHESTNUT & CHOCOLATE MACARON As tasty as it is beautiful, and the nuts add a wonderful texture to the meringue Hands-on time 1hr, plus cooling and chilling. Cooking time about 1hr 20min. Serves 8 for the meringues ◆ 175g (6oz) blanched hazelnuts ◆ 4 medium egg whites ◆ 275g (10oz) icing sugar, sifted, plus extra to dust ◆ ½tsp bicarbonate of soda to decorate ◆ 50g (2oz) dark chocolate, chopped ◆ Gold sugared almonds, optional for the fillings ◆ 50g (2oz) dark chocolate, chopped ◆ 125g (4oz) chestnut purée ◆ 1tbsp maple syrup ◆ 225g (8oz) mascarpone cheese ◆ 200ml (⅓ pint) double cream
PHOTOGRAPHY: GARETH MORGANS
1 Heat oven to 130°C (110°C fan) mark ½. Line 3 large baking trays with baking parchment. On to each sheet of parchment, draw a 20.5cm (8in) circle, then flip over the sheets so the ink is on the bottom. 2 Make the meringues. Whizz the hazelnuts in a food processor until coarsely ground (do not over-process the nuts or they will become oily). Set aside. 3 Put the egg whites into a large, clean, grease-free bowl and beat with a handheld electric whisk until they hold firm peaks. Add half the icing sugar along with the bicarbonate of soda and, going slowly at first to prevent an icing sugar cloud, beat until the mixture holds firm peaks again. Fold in the remaining icing sugar and the ground nuts with a large metal spoon. 4 Divide the hazelnut mixture among the 3 circles on the prepared parchment, and smooth into even rounds. Bake for 1¼hr, then turn of the oven and leave the meringues inside to cool completely.
5 While baking the meringues, make the decoration. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. When the chocolate is melted and smooth, pour it on to a wooden board and spread to an even thickness of 3mm (⅛in). Chill to firm up. When chilled, run a large, sharp knife firmly across the chocolate to make long curls. Chill the curls until needed. 6 While meringues cool, make the fillings. Melt chocolate in a large, heatproof bowl set over a pan of barely simmering water. When melted and smooth, take bowl of the pan and leave to cool completely. 7 In a separate large bowl, mix the chestnut purée, maple syrup (see GH Tip) and 100g (3½oz) of the mascarpone until smooth. Set aside. In a final bowl, whip the cream until it just holds its shape. Fold half the cream into the chestnut mixture, and beat the remaining cream and mascarpone into the cooled chocolate bowl. 8 To assemble, spread chocolate filling over the top of one meringue and chestnut filling over the top of another meringue, reserving a little. Dollop the reserved chestnut filling on to a serving plate (to help secure the meringue) and lay on the chocolate-covered meringue. Top with the chestnut-covered meringue, then the final meringue disc. 9 Pile on the chocolate curls and scatter with gold sugared almonds, if using. GET AHEAD Make to end of step 8 up to 1 day ahead. Loosely cover with foil and chill. To serve, allow to come up to room temperature before decorating to complete the recipe.
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PROFITEROLE PYRAMID A joyous finale for a celebration supper – let everyone help themselves Hands-on time 45min. Cooking time about 50min. Makes about 28 for the pastry ◆ 75g (3oz) butter ◆ 100g (3½oz) plain flour ◆ 2 large eggs, lightly beaten for the filling ◆ 450ml (¾ pint) double cream ◆ 40g (1½oz) icing sugar, sifted ◆ 2tsp vanilla extract ◆ 1-2tbsp brandy, optional ◆ 100g (3½oz) caster sugar
PHOTOGRAPHY: GARETH MORGANS
1 Preheat oven to 200°C (180°C fan) mark 6. Melt the butter in a large pan, then add 225ml (8fl oz) water. Bring to the boil, then, as soon as the mixture is bubbling rapidly, take the pan of the heat and stir in the flour. Continue stirring until the mixture comes away from the sides of the pan. 2 Transfer to a large bowl and start beating with a handheld electric whisk. Gradually add the eggs, whisking all the time. The mixture should be thick and smooth. 3 Dollop heaped teaspoons of the mixture on to non-stick baking trays, spaced well apart (you should have about 28). Use a damp finger to smooth the mounds as much as possible. Bake for 25-30min until deep golden. Carefully pierce a rough 5mm
(¼in) hole in the base of each bun to let the steam escape, then lay the buns on their sides and return to the oven for 3-5min to dry out. Cool completely on a wire rack. 4 To make the filling, put the cream, icing sugar, vanilla and brandy, if using, into a large bowl and whisk until cream is thick and holds its shape. Spoon into a piping bag fitted with a 5mm (¼in) nozzle and fill each profiterole through its hole, reserving a little of the mixture to use in step 5. 5 Arrange the profiteroles in a pyramid on a serving plate, using the reserved cream to fix the buns in place. 6 Put the caster sugar into a large frying pan and heat gently, swirling occasionally, until the sugar dissolves and cooks to a deep caramel colour. Using a metal spoon, drizzle the caramel over the profiteroles. Allow to harden and cool for a few min before serving. GET AHEAD Prepare to end of step 3 up to a day ahead. Store the cooled buns in an airtight container. Up to 3hr before serving, preheat oven to 200°C (180°C fan) mark 6. Put the buns on a baking tray and reheat for 5min or until crisp. Cool completely. To serve, complete recipe up to 1hr ahead.
28 GOOD HOUSEKEEPING ULTIMATE SHOWSTOPPERS
GH TIP Replace the brandy with your favourite liqueur, if you like.
GH TIP For a non-alcoholic version, swap the sherry for orange juice, which gives a nice citrusy twist
CELEBRATION TRIFLE Bring a little nostalgia to your table with this tempting classic Hands-on time 20min, plus cooling and chilling. Cooking time about 10min. Serves 8-10 ◆ 190g jam-filled Swiss roll ◆ 3tbsp cream sherry ◆ 225g (8oz) frozen raspberries ◆ 3tbsp raspberry jam ◆ 1 vanilla pod ◆ 250ml (9fl oz) whole milk ◆ 600ml (1 pint) double cream ◆ 3 medium egg yolks ◆ 75g (3oz) caster sugar ◆ 1tbsp cornflour ◆ 4tbsp icing sugar ◆ 15g (½oz) flaked almonds, toasted ◆ Silver dragées to decorate
PHOTOGRAPHY: GARETH MORGANS
1 Cut the Swiss roll into 2cm (¾in) slices and arrange in the base and slightly up the sides of a 2 litre (3½ pint) trifle dish or glass bowl. Drizzle over the sherry. 2 Put the raspberries in a small pan with the jam and heat for 2-3min until the fruit begins to soften and the mixture is saucy. Pour raspberry mixture in an even layer over the sponge. 3 To make the custard, split the vanilla pod lengthways and scrape the seeds into
a large pan. Add the scraped pod, milk and 200ml (⅓ pint) of the cream and heat until bubbling around the edges, then remove from the heat and leave to infuse for 5min. Discard the vanilla pod (or dry and use to flavour sugar). In a large bowl, whisk together the egg yolks, caster sugar and cornflour until smooth, then gradually whisk in the hot milk mixture. Return the mixture to the empty pan, bring to the boil and simmer for 2-3min, whisking constantly, until the mixture has thickened. Leave to cool for 10min. 4 Pour the custard in an even layer over the raspberries, then chill for 20min until the custard is just beginning to set. 5 Lightly whip the remaining cream with the icing sugar until it holds soft peaks. Spoon the cream over the custard. Chill for at least 2hr before serving, then garnish with the flaked almonds and dragées when ready to serve. GET AHEAD Make the trifle up to a day ahead but don’t decorate. Cover and chill, then decorate when ready to serve.
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CHOCOLATE & BLACKBERRY FRAISIER Don’t be put of by the long list of ingredients – you really can make this pâtisserie-worthy gâteau at home
for the filling ◆ 100g (3½oz) cornflour ◆ 175g (6oz) caster sugar ◆ 600ml (1 pint) milk ◆ 4 medium egg yolks ◆ 150g (5oz) unsalted butter, softened ◆ Seeds scraped from 1 vanilla pod, or 1tsp vanilla bean paste ◆ 600g (1lb 5oz) blackberries for the cake ◆ 50g (2oz) unsalted butter, plus extra to grease ◆ 100g (3½oz) self-raising flour, plus extra to dust ◆ 4 medium eggs ◆ 125g (4oz) caster sugar ◆ 25g (1oz) cocoa powder for the soaking syrup ◆ 50g (2oz) caster sugar ◆ Juice 1 lemon ◆ 2tbsp crème de cassis (or Ribena cordial) for the topping and glaze ◆ Icing sugar or cornflour, to dust ◆ 175g (6oz) marzipan ◆ 2 leaves gelatine – we used Costa Fine-Leaf Quick Dissolving Gelatine ◆ 125g (4oz) caster sugar ◆ 1tbsp golden syrup ◆ 50g (2oz) cocoa powder ◆ 50ml (2fl oz) double cream 1 To make the filling, put cornflour and sugar into a large pan, then gradually whisk in milk until smooth, followed by the egg yolks. Cook over a medium heat, whisking constantly, until the mixture is very thick – it will need to boil. 2 Beat in the butter and vanilla seeds until combined – the mixture will look curdled initially, but will come together. Scrape into a piping bag fitted with a 1cm (½in) plain nozzle and chill until needed. 3 Next, make the cake. Preheat oven to 180°C (160°C fan) mark 4. Melt butter and set aside to cool for 10min. Grease base and sides of a 23cm (9in) round, 9cm (3½in) deep, loose-bottom or springform cake tin and dust with flour (tap out any excess). 4 Using a freestanding mixer, beat eggs and sugar on full power for 5min – or until the mixture is thick and leaves a trail when beater is lifted out. (If using a handheld electric whisk, beat for 10min.) Sift over the flour and cocoa, and gently fold in using a large metal spoon, then fold in the cooled butter. 5 Scrape mixture into prepared tin and bake for 20-25min or until cake feels firm to the touch. Allow
32 GOOD HOUSEKEEPING ULTIMATE SHOWSTOPPERS
to cool in tin for 5min before removing and cooling completely on a wire rack. 6 To make the syrup, put all the ingredients in a small pan with 50ml (2fl oz) water. Heat gently to dissolve the sugar, then turn up the heat and boil rapidly for 2min. Take pan of heat and allow to cool completely. 7 To start the topping, lightly dust a work surface with icing sugar or cornflour and roll out marzipan until large enough to cut a 23cm (9in) circle – use the base of the cake tin as a template. Transfer the marzipan circle to a baking sheet and chill. 8 Prepare the glaze. Soak the gelatine in cold water for 5min. Next, heat the sugar, syrup and 50ml (2fl oz) water in a small pan until sugar dissolves. Turn up heat and boil for 1min. Take of heat and whisk in cocoa, then cream. Return to heat and cook for a further 1min, whisking constantly. Take glaze of heat. Lift gelatine out of water, squeezing out excess, and whisk it into the glaze to dissolve. Scrape into a bowl, cover surface with clingfilm and leave to cool completely. 9 To assemble, wash, then grease sides of the cake tin (no need to use the base) and line with baking parchment. Position the lined ring on a serving plate or cake stand. Slice cake in half horizontally and lay the top half in the bottom of the tin, cut-side up. Use a pastry brush to dab half the cooled syrup on top of the cake in the tin, pushing the cake against the sides. 10 Slice enough blackberries in half lengthways to fit snugly together around the inside of the lined ring (cut-sides out). Pipe filling in an even layer to cover visible cake completely – this should help press the berries against the tin. Gently press remaining berries upright into the filling. 11 Pipe a spiral of the remaining filling on top of the berries. Smooth into an even layer and make sure the filling touches the sides of the tin. Lay on remaining cake half, cut-side down, and press down lightly. Dab on remaining syrup. 12 Top the cake with the chilled marzipan, keeping it as smooth as possible. Pour on the glaze, easing it to the sides. Chill for at least 4hr to set, or ideally overnight (the glaze won’t set completely firm). 13 To serve, carefully lift up the tin and peel of the parchment. Serve in slices (for neat slices, dip a knife in hot water, then quickly dry it). Store any leftovers in the fridge for up to 2 days. GET AHEAD Make to end of step 12 up to a day ahead and keep chilled. Complete recipe to serve.
PHOTOGRAPHY: SAM STOWELL
Hands-on time 1hr 15min, plus cooling and chilling. Cooking time about 45min. Serves 6
GH TIP Look for frozen blackberries in the freezer aisle of large supermarkets when they are out of season.
GH TIP Use fresh chocolate custard for a double chocolate hit, if you prefer.
FROZEN CHRISTMAS BOMBE This iced tipsy pudding makes a refreshing alternative to the traditional steamed version Hands-on time 20min, plus soaking and freezing. Cooking time 5min. Serves 10 ◆ 50g (2oz) dried cranberries ◆ 175g (6oz) mixed dried fruit ◆ Finely grated zest of 1 orange ◆ Finely grated zest of 1 lemon ◆ 60ml (2½fl oz) brandy or rum ◆ 1tsp mixed spice ◆ 300ml (½ pint) double cream ◆ 75g (3oz) icing sugar, sifted ◆ 500g tub chilled fresh vanilla custard ◆ 50g (2oz) pistachios, roughly chopped ◆ 100g (3½oz) dark chocolate, finely chopped ◆ Silver dragées, optional
PHOTOGRAPHY: GARETH MORGANS
1 Put the dried fruit into a large bowl and mix in the citrus zests, brandy or rum and mixed spice. Set aside to soak for 15min. 2 Line a pudding basin or freezer-proof bowl approximately 1.3 litres (2¼ pints) in size with a double layer of clingfilm, making sure there is excess hanging over the sides.
3 In a large bowl, whip the cream and icing sugar until the mixture just holds its shape, then add the custard, soaked fruit and pistachios and fold together. Spoon into the prepared basin or bowl and level the surface. Cover with the overhanging clingfilm and freeze until solid – about 4hr. 4 To serve, remove from freezer and allow to soften at room temperature for 15min. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. 5 Remove clingfilm from top of pudding, then invert on to a serving plate. Lift of the basin or bowl and peel of clingfilm. Spoon the melted chocolate on top, encouraging it to run down the sides with your spoon. Quickly decorate with dragées, if using, and serve in wedges. GET AHEAD Make to end of step 3 up to 1 month ahead. Complete recipe to serve.
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CHILLED CHOCOLATE & WHISKY SOUFFLÉS WITH SALTED BUTTERSCOTCH SAUCE Wrapping a baking parchment collar around the ramekins allows the mixture to set above the rim, creating a soufflé efect
◆ 150g (5oz) dark chocolate, 70% cocoa solids, finely chopped ◆ 4tbsp whisky ◆ 500ml (17fl oz) whole milk ◆ 1tbsp instant cofee granules ◆ 4 medium eggs, separated ◆ 125g (4oz) caster sugar ◆ 4 gelatine leaves, we used Costa Fine Leaf ◆ 200ml (⅓ pint) double cream for the sauce ◆ 60g (2½oz) butter ◆ 100g (3½oz) dark brown soft sugar ◆ 125ml (4fl oz) double cream 1 Prepare the ramekins. Wrap a double thickness of baking parchment around the outside of 8 x 110ml (3¾oz) ramekins, making sure it comes at least 2.5cm (1in) above the top of the ramekins. Secure around the base with a rubber band to hold the baking parchment tightly in place. Put the chocolate and whisky into a medium bowl and set aside. 2 In a large pan, heat the milk and cofee until piping hot (but not boiling). Meanwhile, in a separate large bowl, beat the egg yolks and caster sugar until well combined. In another bowl, cover the gelatine with cold water and set aside to soften for 5min. 3 Gradually pour the hot milk mixture into the egg yolk bowl, stirring constantly. Return the mixture to the empty pan. Heat, stirring constantly until the mixture is thick enough to coat the back of a spoon
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– about 5min. It should be steaming, but do not allow it to boil or it will scramble. 4 Pour the hot mixture into the chocolate bowl. Lift the gelatine out of the water (squeeze out excess) and add to the same bowl. Stir until the chocolate is melted and the mixture is combined. Cover the surface with clingfilm (to prevent a skin forming) and set aside to cool completely. 5 When the custard is cool, whip the cream in a large bowl until it holds soft peaks. Add the cooled chocolate mixture to the cream bowl and whisk to combine. In a separate large clean bowl with clean whisks, whip the egg whites until they hold firm peaks. Add to the chocolate mixture and fold together (this is tricky at first, but have patience – it will come together). 6 Pour the mousse into a large jug, then divide among the ramekins (the collar should contain the mixture above the top of the ramekins). Chill to set – at least 5hr. 7 For the salted butterscotch sauce, melt the butter in a medium pan over medium heat. Add the sugar, cream and ¼tsp salt. Bring to the boil, then simmer for 3-5min, stirring occasionally until thickened. Take of the heat and taste carefully (it will be hot). Add more salt if needed. Allow to cool for 5min. 8 To serve, carefully peel of the baking parchment collars from the soulés. Serve with the warm salted butterscotch sauce. GET AHEAD Prepare to end of step 7 up to a day ahead. Cool the sauce, then cover and chill. To serve, gently reheat the sauce in a pan and complete the recipe.
PHOTOGRAPHY: MYLES NEW. PREGNANT WOMEN, INFANTS AND THE ELDERLY SHOULD ONLY EAT RAW EGGS THAT HAVE THE LION STAMP
Hands-on time 35min, plus cooling and chilling. Cooking time about 15min. Makes 8
GH TIP If you prefer, set the mousse in glasses or a large serving dish.
GH TIP A bar of dark chocolate with sea salt will give an extra dimension of ďŹ&#x201A;avour.
MILLIONAIRE’S SHORTBREAD PARFAIT An indulgent caramel layer sandwiched between shortbread and decadent chocolate – who could resist?
PHOTOGRAPHY: KATE WHITAKER. PREGNANT WOMEN, INFANTS AND THE ELDERLY SHOULD ONLY EAT RAW EGGS THAT HAVE THE LION STAMP
Hands-on time 40min, plus chilling, cooling and freezing. Cooking time about 25min. Serves 12 for the shortbread base ◆ 50g (2oz) unsalted butter, softened, plus extra to grease ◆ 15g (½oz) caster sugar ◆ 100g (3½oz) plain flour for the parfait ◆ 397g tin Carnation Caramel ◆ 2 large egg whites ◆ 100g (3½oz) caster sugar ◆ 300ml (½ pint) double cream for the chocolate layer ◆ 100g (3½oz) dark chocolate, finely chopped ◆ 50g (2oz) golden syrup ◆ 200ml (⅓ pint) double cream ◆ Fudge chunks, to decorate, optional ◆ Gold leaf, to decorate, optional 1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease base and sides of a 900g (2lb) loaf tin and line with baking parchment, making sure it comes at least 3cm (1¼in) higher than the sides of the tin. 2 To make the shortbread, mix butter and sugar in a medium bowl until smooth and flufy. Stir in flour (with a spoon or fingertips) until mixture begins to form large clumps. Press into base of prepared tin in an even layer and smooth with back of spoon. Prick all over with a fork and chill for 15min. 3 Bake shortbread for 20min until golden and sandy to touch. Cool in tin.
4 When tin is cool, make parfait. Set aside 3tbsp of the caramel to use as decoration. Beat egg whites in a large grease-free bowl with a handheld electric whisk until stif peaks form. Gradually beat in sugar, whisking well after each addition – the meringue should be thick and glossy. 5 In a separate bowl, whisk cream until it’s just holding its shape. Fold cream into meringue. Next, fold through remaining caramel, leaving a few lumps and streaks dispersed throughout. Pour the mixture over shortbread, spreading with the back of a metal spoon to level. Freeze for 3hr. 6 When the parfait has had its freezing time, put the chocolate and golden syrup into a medium heatproof bowl. Heat the cream in a pan until almost boiling, then pour into the chocolate bowl, leave for a few min, then stir until smooth. Leave until just warm, then pour over the parfait layer, tilting the tin to level. Sprinkle over the fudge chunks, if using. Freeze again to set – at least 2hr, or overnight. 7 Remove the tin from the freezer 10min before serving. Transfer to a serving plate, drizzle over the reserved caramel and decorate with gold leaf, if using. Serve immediately in slices. GET AHEAD Make to the end of step 6. Cover and freeze for up to 1 month. Complete recipe to serve.
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FIG, CHOCOLATE & VANILLA CHEESECAKE Round of a special occasion with this sublime and seductive creation Hands-on time 30min, plus chilling. Cooking time about 50min. Serves 10-12 for the base ◆ 250g (9oz) choc chip cookies ◆ 50g (2oz) unsalted butter, melted for the filling ◆ 400g (14oz) full-fat cream cheese ◆ 150g (5oz) caster sugar ◆ 200ml (⅓ pint) soured cream ◆ 1tsp vanilla bean paste ◆ 3 medium eggs for the topping ◆ 25g (1oz) dark chocolate, broken into pieces ◆ 10-12 fresh figs
PHOTOGRAPHY: TARA FISHER
1 Preheat oven to 180°C (160°C fan) mark 4. Line the base of a 20.5cm (8in) spring-form, round cake tin with baking parchment. 2 To make the base, whizz the cookies in a food processor until crumb-like. Transfer to a bowl and stir in the butter until the crumbs are coated. Press the mixture into the base of the cake tin with the back of a spoon and cook for 10-12min. Lower the
temperature to 160°C (140°C fan) mark 3. 3 For the filling, beat the cream cheese until smooth with a wooden spoon. Stir in the caster sugar, soured cream and vanilla bean paste. Beat in the eggs, one at a time, until just smooth (don’t overdo this or the mixture will crack on cooling), then pour the mixture on to the base. Cook for 30-35min until just set. Carefully run a knife between the edge of the cheesecake and the tin – again, this will help to stop it cracking as it cools. Cool in the tin on a wire rack, then chill thoroughly. 4 Put chocolate in a heatproof bowl over a pan of gently simmering water, leave to melt; stir until smooth. Remove cheesecake from tin, peel of baking parchment and put on a cake stand. Halve figs and pile on top. Drizzle with the melted chocolate and serve. GET AHEAD Make the cheesecake to the end of step 3 up to 2 days ahead and store in the fridge, undecorated. Complete recipe to serve.
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GH TIP Avoid using a low-fat cream cheese – the cheesecake filling won’t be as smooth and creamy.
GH TIP The simple, no-churn ice cream centre can be replaced with 1 litre (1ž pint) shop-bought vanilla ice cream, if you like.
This fun and colourful pudding can be prepared up to three months in advance Hands-on time 20min, plus overnight freezing. Cooking time about 5min. Serves 10 ◆ 750g-1kg (1lb 10½oz-2lb 3½oz) panettone ◆ 350ml (12fl oz) condensed milk ◆ 600ml (1 pint) double cream ◆ 100g (3½oz) shelled pistachios ◆ 75g (3oz) flaked almonds ◆ 100g (3½oz) glacé cherries ◆ 100g (3½oz) mixed cut candied peel to decorate ◆ 150g (5oz) dark chocolate, finely chopped ◆ 25g (1oz) flaked almonds ◆ 25g (1oz) shelled pistachios, roughly chopped ◆ 50g (2oz) glacé cherries, roughly chopped ◆ 25g (1oz) mixed cut candied peel
PHOTOGRAPHY: KATE WHITAKER
1 Slice of the top quarter of your panettone to use as a lid; set aside. Using your fingers, pull out the centre of the panettone, leaving a rough 3cm (1¼in) shell around the sides and bottom. The removed panettone bits can be
frozen and used at a later date for a trifle or bread and butter pudding, if you like. 2 In a large bowl, using a handheld electric whisk, beat the condensed milk and cream until mixture holds soft peaks. Stir in nuts, cherries and peel. Fill panettone with the mixture; top with lid. Put on a baking tray, place in the freezer and freeze overnight. 3 To finish, gently melt the chocolate in a heatproof bowl set over a pan of simmering water (making sure the bowl doesn’t touch the water). Set aside and cool for 5min. 4 Remove panettone from freezer and transfer to a cake stand or serving plate. Drizzle chocolate over and sprinkle with the nuts, cherries and peel. Allow chocolate to set for 10min. Serve in slices. GET AHEAD Make to end of step 2 up to 3 months ahead. Once frozen, wrap well in clingfilm and return to freezer. To serve, complete recipe. Any leftovers after serving (if ice cream is still frozen) can be returned to the freezer for up to 1 month.
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A warming sponge that tastes as great as it looks Hands-on time 30min. Cooking time about 1hr 50min. Serves 6 ◆ 125g (4oz) granulated sugar ◆ 1-2 oranges, sliced into 5mm rounds ◆ 175g (6oz) butter, softened, plus extra for greasing ◆ 75g (3oz) dark brown sugar ◆ 100g (3½oz) caster sugar ◆ 3 large eggs, beaten ◆ 125g (4oz) self-raising flour, sifted ◆ 50g (2oz) cocoa powder, sifted ◆ ½tsp baking powder ◆ 75g (3oz) ground almonds ◆ 2tbsp milk for the chocolate custard ◆ 500ml (17fl oz) Jersey or whole milk ◆ 100g (3½oz) dark chocolate, chopped ◆ 6 large egg yolks ◆ 30g (1¼oz) caster sugar ◆ 2tsp cornflour
PHOTOGRAPHY: PHILIP WEBB
1 Dissolve sugar in a pan of 250ml (9fl oz) water over low heat. Boil for 2min, then add orange slices and simmer for 15min. Set the slices aside and reserve the liquid. 2 Grease a 1 litre (1¾ pint) pudding basin and line the bottom with baking parchment. Arrange cooled orange slices around the sides of the basin. Put butter and brown and caster sugars into a bowl and beat until flufy and lighter in colour. Gradually beat in eggs.
3 Fold in the remaining ingredients, then put into the basin. Cut a square of baking parchment and foil large enough to cover the basin, then fold across the middle to form a pleat (to let the pudding expand). Tie them around the basin rim using string, with the foil on top; trim any excess. 4 Put the pudding in a pan sitting on an upturned saucer and fill with enough boiling water to come halfway up the basin. Cover and simmer for 1-1½hr – a skewer inserted into the pudding (through the foil) should come out clean. Check water level from time to time and top up if necessary. 5 To make the custard, heat the milk in a pan over a low heat and melt in the chocolate. Mix the egg yolks, sugar and cornflour in a bowl and gradually add the milk. Return to the pan over a low heat, stirring until the custard is thick enough to coat the back of a wooden spoon. Strain through a sieve. 6 Simmer reserved poaching liquid until syrupy. Place the pudding on a plate and drizzle with the syrup. Serve with custard. GET AHEAD Make the custard and strain into a bowl. Cover the surface with clingfilm to stop a skin forming. Chill for up to 24hr. Reheat gently to serve.
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GH TIP Save time and serve with a good-quality, shop-bought chocolate custard, if you prefer.
GH TIP To crystallise cranberries, pat fresh berries dry with kitchen paper. Beat an egg white with a fork until just frothy. Dip cranberries in the egg, leave for a few seconds to dry slightly, then roll in caster sugar. Leave to dry overnight in a cool place (not in the fridge), on a tray lined with baking parchment.
If you don’t have a soufflé dish, simply set the mixture in an elegant serving dish Hands-on time 30min, plus overnight chilling. Cooking time, about 10min. Serves 8
PHOTOGRAPHY: GARETH MORGANS. PREGNANT WOMEN, INFANTS AND THE ELDERLY SHOULD ONLY EAT RAW EGGS THAT HAVE THE LION STAMP
◆ 300g (11oz) fresh cranberries, plus extra to decorate (see GH Tip) ◆ Finely grated zest and juice 1 large orange ◆ 225g (8oz) caster sugar ◆ 5tsp powdered gelatine ◆ 4 large eggs, separated ◆ 300ml carton double cream ◆ Edible glitter, to decorate, optional you’ll also need ◆ A straight-sided 1.3 litre (2¼ pint) soufflé dish or serving dish 1 Tightly wrap a double-thickness collar of baking parchment around the outside of the dish, so it comes at least 7.5cm (3in) above the rim. Secure with tape. 2 Put the cranberries, zest, juice and 75g (3oz) of the caster sugar into a pan and heat gently until the cranberries start to burst. Blend until smooth, then push through a fine sieve and discard the pips. Set aside to cool completely. 3 Meanwhile, put the gelatine into a small pan and add 100ml (3½fl oz) cold water. Leave for 10min (the mixture will become
almost solid), then heat gently until the gelatine dissolves and the mixture becomes clear. Set aside. 4 Using a handheld electric whisk, beat the egg yolks and 50g (2oz) of the remaining sugar until moussey and thick, about 3min (when you lift out the beaters, they should leave a visible trail in the mix for at least 4sec). Whisk in the gelatine mixture, followed by the cooled cranberry purée. 5 Pour the cream into the empty cranberry bowl and lightly whip until it holds soft peaks. Using a large metal spoon, fold the cream into the cranberry mixture. In a large, clean bowl (and using clean, dry beaters), whisk the egg whites until stif, then gradually whisk in the remaining sugar. Fold the whites into the cranberry mixture. Pour the mixture into the prepared dish and chill overnight. 6 Peel of the paper and serve decorated with crystallised cranberries and edible glitter, if you like. GET AHEAD Prepare to end of step 5 up to two days ahead. Complete recipe to serve.
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This eye-catching dessert brings out the big kid in everyone! Hands-on time 40min. Cooking time 15min. Serves 10 ◆ Oil, for greasing ◆ 125g (4oz) caster sugar, plus an extra 3tbsp ◆ 3 medium eggs ◆ 125g (4oz) plain flour ◆ ½tsp Sugarflair Christmas Red food colour paste (from cakecraftshop.co.uk and speciality shops) ◆ 1tsp vanilla extract ◆ 300ml (10fl oz) double cream ◆ 125g (4oz) icing sugar, plus extra to dust ◆ ½tsp peppermint essence ◆ 4 candy canes, to decorate
PHOTOGRAPHY: KATE WHITAKER
1 Heat the oven to 180°C (160°C fan) mark 4. Lightly grease and line a Swiss roll tin with baking parchment. Sprinkle the extra caster sugar on a large piece of baking parchment, twice the size of the Swiss roll tin. Set aside. 2 In a large mixing bowl set over a pan of steaming water, beat the caster sugar and eggs for 5min with an electric hand whisk until light and pale – a ribbon trail should remain on the surface when the beaters are lifted from the mixture. Whisk of the heat for another 5min until cool. 3 Sift half the flour over the egg and sugar mixture and stir in. Sift over the remaining flour and gently fold in with a metal spoon,
making sure you keep as much volume in the mixture as possible. 4 Mix 1tsp hot water with the red food colouring and add to the mixture with the vanilla extract. Carefully pour the mixture into the prepared cake tin and bake in the middle of the oven for about 15min until springy to the touch. 5 While still warm, tip the baked Swiss roll out on to the dusted baking parchment. Peel of the parchment used to line the tin and discard. Continuing while still warm, gently roll the sponge up loosely from one short side to the other, using the parchment underneath to help. Set aside so it can cool completely on a baking rack. 6 Whisk the double cream, icing sugar and peppermint essence to soft peaks. Unroll the sponge and discard the baking parchment. Spread sponge with the peppermint cream and roll up again. Transfer to a serving plate, seam side down. 7 To decorate, lightly crush one candy cane in a pestle and mortar. Sprinkle over and around the roulade with the other whole candy canes. GET AHEAD Bake and assemble roulade up to the end of step 6 up to 1 day ahead. Store, covered, in the fridge. Remove 30min before serving and decorate.
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GH TIP Other food colourings we tried were not as vibrant, which is why we recommend SugarďŹ&#x201A;air Christmas Red food colour paste for this roulade.
GH TIP You can ďŹ nd dried plums online, or use the same quantity of Agen prunes.
Simple yet sophisticated, these make the ideal finish for a festive dinner party Hands-on time 30min, plus cooling and freezing. Cooking time about 10min. Makes 6 ◆ 100g (3½oz) dried plums, thinly sliced (see GH Tip) ◆ 50g (2oz) golden caster sugar ◆ 2tbsp amaretto liqueur, optional ◆ 50g (2oz) whole blanched almonds ◆ 750ml (1¼ pint) vanilla ice cream for the caramel lace ◆ A little cooking oil, to grease ◆ Golden caster sugar
PHOTOGRAPHY: STEPHEN CONROY
1 Put the plums in a small pan with 25g (1oz) of the sugar and 50ml (2fl oz) water. Heat gently until the sugar dissolves and the water is absorbed. Stir in the amaretto, if using. Leave to cool. 2 Preheat the grill to medium. Arrange the almonds close together on a baking tray lined with baking parchment. Sprinkle with the remaining sugar and grill until the almonds colour and the sugar is syrupy. Continue to grill, turning the almonds, until golden. Cool. Whizz in a food processor.
3 Tip the ice cream into a bowl. Break it up with a wooden spoon as soon as it’s soft enough. Stir in the plum mixture (draining excess liquid) and almond praline. Pack into 6 x 125ml (4fl oz) moulds, filling them to the top. Cover with clingfilm and freeze. 4 To make the caramel lace, preheat the grill to medium. Oil a piece of foil lightly, put on a baking sheet and sprinkle with a thin layer of caster sugar. Heat the caster sugar under the grill until it’s a combination of pale golden caramel and melted syrup. Cool for at least 10min until set. Peel back the foil so the caramel comes away in large, lacy pieces. 5 To serve, dip the moulds into hot water for 1sec, then turn out on to serving plates. Decorate with a piece of caramel lace and serve immediately. GET AHEAD Make up to end of step 3 and keep in the freezer for up to 1 month. Complete the recipe to serve.
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