Christmas is about sharing food, recipes and stories. We have all of these here, and more
Christmas dinner is, in my house at least, a merry-go-round of classics and family favourites and so it probably should be. But in the run-up to the feast itself, and in the weeks to follow, there are many occasions for which we can ring the changes and try something new.
Here at Observer Food Monthly, we have filled a Santa’s sack with ideas for such occasions, including chocolate Swiss peaks, Christmas bread with dried fruit, and spiced almond biscuits from Anja Dunk, and from me, a cut-and-come-again country terrine with apricot chutney, and tiny tarts stuffed with nuts and candied peel to eat with a glass of golden oloroso.
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