Christmas gifts, wines and indulgent festive recipes from Florence Knight – plus lunch with Nadiya Hussain
I cannot wait to make Florence Knight’s recipe for duck with cotechino and lentils. The recipe takes the whole notion of “savoury” to another level, with the richness of the boiled Italian sausage, brown lentils and radicchio sitting aside the crisp skin and flesh of the duck. It is hard to think of anything I would like more on my plate this Christmas. We have the recipe for you, together with Florence’s ways with chestnut pasta, samphire and crab, and a fragrant quince and almond tart.
In this, the first of our special Christmas issues, we also have lunch with the wonderful Nadiya Hussain, who talks to us about family, prayer and why she cooks tripe in the garage. Jimi Famurewa writes about his love of suya and its deep peanut overtones, and Adejoké Bakare, chef-owner of London’s Chishuru, offers plantain as her secret ingredient.
Continue reading...