Nigel Slater guides you through this year's Christmas special of Observer Food Monthly
I can't remember a television food programme that has garnered as much affection as the Great British Bake Off. While its calm and intelligent presenters, quietly encouraging judges, likeable contestants and idyllic location in a buttercupped field must all play their part, I suspect the real reason for the programme's success lies in the end product: cake. Yes, there are buns, bread and biscuits too, but it's the cakes that really get to us. Anyone who's set foot in a cookware shop recently will have seen evidence that home baking has never been so popular – and barely a day goes past without another baking book dropping through my door. All of which goes to prove the world does indeed love a cake.
In this Christmas issue of OFM, we have the stars of the GBBO, Mary Berry and Paul Hollywood, sharing their recipes for panettone and Christmas cake, Bûche de Noël and Christmas buns. These are tried-and-trusted recipes that will never let you down. Something not just for home bakers, but for everyone to cut out and keep.
This month, we send Richard Corrigan, Florence Knight and Michel Roux Jr out to test Christmas fare. From trimmings to cheese and charcuterie, our three wise cooks guide us through the cornucopia of goodies. But there's more. This year we have sommelier Sandia Chang to point us in the direction of the best of the Christmas booze. (Mine's a sloe gin, thanks.)
And the Christmas dinner? Chef Claude Bosi from Lyon tells us why he always cooks a traditional British Christmas dinner, from Brussels sprouts to sherry trifle, and I offer a few suggestions for those who would rather not tuck into turkey, or indeed any meat at all. Oh, and we have a little bit of Madness, too.
Merry Christmas.