This issue something of a chefs' special. We talk turkey with Tom Kerridge, and beef up Christmas lunch with Raymond Blanc. We also learn how to pair wine with seasonal dishes, how the best salmon is smoked, how the most imaginative chocolates are created, and how the most precious truffles are tracked (let's just whisper, it's a serious undercover exercise). Plus there are plenty of gift ideas, from the best of beauty to the techiest (and sleekest) of tech. The countdown to Christmas begins.....
