Prevent last-minute chaos with our Christmas tips. Use our handy shopping list for a successful holiday dinner, including essential ingredients and gadgets
Christmas is a whirlwind of present-buying, food-ordering, gift-wrapping and party-going – and it's hard to remember every last detail To help you out, we've drawn up a list of items that are easy to forget but will make things a little bit simpler come Christmas Day. See our Christmas menu ideas for recipe inspiration, from a traditional Christmas dinner menu to our vegetarian Christmas menu and vegan Christmas menu. We also have plenty of Christmas desserts, Christmas cakes and Christmas baking ideas. Essential storecupboard buys for Christmas Day These take-it-for-granted products are worth having on hand: 1. Extra wide foil For keeping the big bird covered when you need to. Remember to make a ball out of your used foil before you bin it, that way it's easier to recycle. Use it for: Classic roast turkey Next level roast turkey Easy turkey crown Roast turkey breast Foolproof slow roast chicken 2. Butcher's string Every trusser's essential. Use it for: Next level porchetta Festive porchetta Porchetta Italian-style roast pork with crispy crackling 3. Baking parchment Perfect for lining trays for sausage rolls, mince pies and all those other irresistible nibbles. Buy a compostable version. Use it for: Christmas dinner sausage roll Mincemeat traybake Classic Christmas cake Last minute Christmas cake 4. Reusable food containers You can never have too many, great for storing and stacking pre-prepped foods and leftovers. Use it for: Christmas leftovers Make-ahead Christmas recipes 5. A labelling pen Date it and name it, because it's hard to work out what that frozen mass is. Use it for: Make-ahead Christmas recipes Freezable Christmas recipes 6. A couple of new tea towels If you need some. Top 10 ingredients for your Christmas shopping list Glamorous ingredients? Maybe not, but we'll be grateful we added them to the list when the feeding frenzy begins 1. Eggs Breakfasts and Boxing Day bubble and squeak taken care of. Use it for: Bubble & squeak hash Eggs benedict with smoked salmon & chives Spicy Bloody Mary eggs with crunchy croutons Breakfast casserole 2. Icing sugar A sprinkle gives a festive frosting to any dessert. Use it for: Christmas crinkle cookies Next level yule log Gingerbread cake Lebkuchen Sunken chocolate, olive oil & hazelnut cake Unbelievably easy mince pies 3. Cheese and biscuits The perfect snack when you're too full for a full-blown meal. Use it for: Grazing platter Cheeseboard mince pies Christmas tree cheeseboard Cheeseboard sticks 4. Chutney For all the leftover cold meats. Use it for: Jumbo turkey samosas Mango chutney campfire cheese toasties Caramelised onion chutney & soured cream dip with air fryer crisps 5. Vanilla ice cream Allow to melt slightly and mix with leftover Christmas pudding for an easy dessert. Use it for: Frozen custard sundae Christmas pudding strudel Mince pie baklava Mulled wine brownie surprise Rye Christmas pudding cookies 6. Frozen peas Rustle up a pea and ham soup with leftover ham stock and gammon. Use it for: Pea & ham soup Pea & feta toasts Leek, pea & watercress soup Pea & ham pasta 7. Mayonnaise A potato salad or coleslaw make easy Boxing Day sides. Use it for: Classic homemade coleslaw Next level potato salad Marie rose sauce Easy coronation chicken Sriracha & lime potato salad 8. Puff pastry Impromptu guests? Scatter ready-rolled with leftover cheese, slice and cook for simple cheese straws. Use it for: Pesto cheese straw Christmas tree Cheese straws Puff pastry mince pies Caramelised onion puff pastry tart Pigs in puff pastry blankets 9. Sauces Not just cranberry and bread, top up your tomato and brown for festive brunches. Use it for: Family breakfast station Air fryer bacon One-pan egg & veg brunch Merguez sausage baps & harissa ketchup 10. Butter and self-raising flour You've got the eggs, have these two to hand and you can always whip up a quick cake for guests. Use it for: Winter wonderland cake Christmas chocolate cake White forest Christmas tree traybake Red velvet brownies Gadgets and kit for making Christmas dinner Yes, we can manage without, but life is simpler with them... 1. Meat thermometer The best way to ensure you don't overcook and dry out your meat. Use it for: Garlic and herb stuffed tender turkey crown Classic roast chicken & gravy Next level roast beef Crispy roast pork belly 2. Gravy separator jug A simple concept, this jug separates the delicious meat juices from the fat. Use it for: Sticky Port gravy Flavour-bomb roast turkey & gravy Turkey & chestnut gravy Gravy for the Christmas turkey Make-ahead your way gravy 3. Food processor Quick and efficient for taking repetitive ingredient-preparation off your hands, like shredding cabbage, slicing vegetables and blitzing sauces. Use it for: Two-tray Christmas dinner Healthy stuffing balls Stir-fried festive cabbage Christmas red cabbage Gratin of carrots & root vegetables 4. Roasting tin An indispensable kitchen staple for making mains and sides. Use it for: Ultimate roast potatoes Easy roast chicken Chestnut, bacon & cranberry stuffing All-the-trimmings traybake Honey-roasted parsnips 5. Non-stick baking tray Ideal for stopping messy spills from bubbling Christmas dishes. Use it for: Stuffing pigs in blankets Crunchy parsnips Halloumi pigs in blankets Christmas dinner wellington Beetroot & squash wellingtons with kale pesto 6. Food warmer Sadly hostess trolleys are no longer a high-fashion kitchen favourite but you can get a small heated tray for keeping all the side dishes warm. Use it for: Giant pig-in-a-blanket pinwheel Easy red cabbage Clementine, bay & pink peppercorn stuffing balls Cheesy sprout gratin Sweet chilli-glazed pigs in blankets 7. An electric carving knife Great for those who hate to carve, otherwise a super sharp carving knife is spot on. Get a big fork too to steady the bird. Use it for: Peppercorn & honey ham Burnt lemon & thyme butter turkey crown Pepper-crusted roast beef with béarnaise butter Classic roast goose with cider gravy Slow-cooker ham with sticky ginger glaze 8. Plate warmer Perhaps a luxury too far but ideal for keeping you and your guests' meals warm while you wait for granny to pass the carrots. For more recommendations of our tried and tested favourites, visit our reviews section where you'll find expert buying advice on hundreds of products. So you've taken a look in our shopping basket – now, we'd like to know what's in yours. Turkey aside, which must-haves will you be stocking up on for the festive period?
13 of the best roasting tins for a perfectly cooked Christmas roast
From traybakes for the table to a succulent Christmas roasts with all the trimmings, a solid roasting tin is an essential piece of kitchen kit – discover our pick of the best to buy
A robust roasting tin is essential for cooking Christmas dinner or – beyond that – Sunday roasts and midweek traybakes. As such, it’s important not to purchase this indispensable kitchen staple without doing some homework. Buy right and it should give you years of faultless use and still be easy to clean. Most roasting tins come with lengthy guarantees to indicate their manufacturers' faith in the longevity and we guarantee you won’t regret buying a quality pan. To find the best, we tested a range of oven roasting tins, ranging from budget buys to those costing more than £150, and most performed adequately when cooking a set recipe of chicken thighs with garlic cloves, potatoes and onion rings. We picked out the tins that helped make an even roast, crisping veg and adding a crunchy edge to spuds without burning on the sides or warping when we carried the food from oven to counter. Every tin in our final selection also scored well for browning without sticking. Read on for our recommendations. View Affiliate Playlist on the source website Best roasting tins at a glance JUMP TO REVIEWS 5/5 stars: Best roasting tin for easy handling: JosephJoseph Nest roasting tray, £40 Best blowout roasting tin: HexClad roasting pan with rack, £179 Best UK-made roasting tin: Lakeland deep roasting tin, £7.99 Best two-piece roasting tin set: Circulon Ultimum non-stick roasting tray set, £34.99 Best roasting tin set: Falcon Bake Set, £90 Best of the rest: Best roasting tin for smaller households: ProCook stainless-steel roasting tin, from £24 Best budget roasting tin: ProCook non-stick granite roasting tin, £11.20 Best roasting tin for families: Circulon non-stick roasting oven tray and rack, £31.99 Best value roasting tin: Salter Marblestone non-stick roasting pan, £9.99 Best roasting tin for eco credentials: Kuhn Rikon New Life Pro roasting tin, £49.95 Best classic roasting tin: Le Creuset Signature cast iron roaster, from £239 Best investment roasting tin: Staub 3.5-litre roasting dish, £109 Best roasting tin for Sunday roasts: Lakeland large roasting tin with pouring lip, £12.79 Jump to section: Best roasting tins to buy in 2025 How to clean a roasting tin How we tested roasting tins We tested using an all-in-one roast combination of chicken thighs, potatoes, garlic (the high sugar content of which makes the unpeeled cloves prone to sticking), lemon wedges and herbs, and looked for an even finish and crispy skin. We then judged each roasting tin on the following criteria: Non-stick ability: Our most important criteria – whether the tin stood up to is non-stick claims. Handle: Handles or a lip can make moving the tin in and out of the oven easier, but handles that are too high use up valuable oven space. We discounted handles that were either too small, too high or seemingly pointless. Flameproof: Ideally the tin could be used over a gas flame to reduce juices to a gravy or sauce. Maximum temperature: The tin needs to be able to handle high heats over and over again, otherwise it’ll buckle and render itself useless. Durability: As ever, we subjected tins to the Good Food 'drop test' to mimic the effects of long-term kitchen wear and tear. Anything that dented didn’t cut the mustard. Some of the pans we considered were not recommended to be used on direct heat – so, no gravy making on the hob for those – but others could happily warm on induction and even be placed directly under grills or into the freezer once cooled. Best roasting tins to buy in 2025 Joseph Joseph Nest roasting tray Available from Joseph Joseph (£40) Best roasting tin for easy handling Pros: Integrated easy pull/hold handles Deep sides Carbon steel with excellent conductivity More tins to buy, which nest together Cons: Hand wash only Star rating: 5/5 The sizeable non-stick roasting tin from Joseph Joseph comes in a striking blue colour that, at first glance, seemed like a strange choice. Surprisingly, though, it worked well with the colourful chicken bake we tested it with and makes it easy to find in the kitchen cupboard. The tin is weighty but not heavy and heats up so quickly thanks to its carbon-steel construction. Our favourite feature was the integrated easy-hold and pull handles, which extend seamlessly from the deep sides of the tin and curve downward. We found them so easy to pull from the oven - of course, with heatproof gloves. The chicken bake was faultless: the onions and peppers cooked quickly and evenly across the pan, the chicken was tender, and nothing stuck. Just a shame the tin is handwash only, but it cleaned easily by hand. Material: Carbon steel Sizes: H8 x W41 x D30 cm Maximum temperature: 240C Dishwasher safe: No Hob-friendly: Yes Guarantee: 10 years Available from: Joseph Joseph (£40) undefined HexClad Roasting Pan with Rack Available from HexClad (£179) Best blowout roasting tin Pros: Hybrid surface of stainless-steel and TerraBond non-stick Easy to clean Hob, oven and BBQ safe to 480C Non-stick roasting rack included Metal safe Dishwasher proof Cons: Heavy Handles get very hot Star rating: 5/5 Undoubtedly, the HexClad Roasting Pan with Rack is a thing of beauty; it has a hefty price tag, but in our test, it delivered quality and performance in heaps. The pan is heavy, even without the non-stick rack. The weight comes from the materials: a three-layer construction of magnetic stainless steel, an aluminium core and a second stainless steel layer. The handles are chunky and good to hold. HexClad recommends heating all their pans slowly, and their construction ensures even heating across the whole pan. Our bake was superb: cooked more quickly than others, with tender chicken, well-cooked vegetables and beautifully browned potatoes. The pan is dishwasher-safe, you can use metal utensils, it comes with a lifetime guarantee, and it looks gorgeous on the stove. What's not to like? Material: Three-layered magnetic stainless-steel, aluminium core, outer layer of stainless-steel Sizes: H8.2 x W28.5 x D42 cm Maximum temperature: 480C Dishwasher safe: Yes Hob-friendly: Yes Guarantee: Lifetime Available from: HexClad (£179) undefined Lakeland deep roasting tin Available from Lakeland (£7.99) Best UK-made roasting tin Pros: Made in the UK Incredible price for the quality and versatility Light but sturdy Dishwasher friendly Oven safe up to 230°C Cons: None Star rating: 5/5 The Lakeland roasting tin is such a revelation. At just £9.99, we expected a value-priced light tin, but we were so wrong. It's not the heaviest pan, but it is far from flimsy, being made of high-grade carbon steel. The tin is 6cm deep, making it – we feel – roomy and big enough for a family roast and we liked the generous lip, which makes it easy to handle. The tin is coil-coated with two layers of non-stick, PFOA-free PTFE coating, making it healthier to use and easier to clean. Though Lakeland says the tin is dishwasher-proof, they also state that handwashing is ultimately better for longevity. We had no grumbles at all with the traybake, the tin heated quickly and evenly with excellent results. However, our favourite aspect of the tin is that it is made in the UK, in Accrington, and coil-coated in Birmingham. It also comes with a 3-year guarantee. We love it. Material: High-grade carbon steel Sizes: W26 x L32 cm, 6cm deep Maximum temperature: 260C Dishwasher safe: Yes Hob-friendly: Yes Guarantee: 3 years Available from: Lakeland (£7.99) Circulon Ultimum non-stick 2-piece roasting tin set Available from Circulon (£34.99), Amazon (£34.99) Best two-piece roasting tin set Pros: Super easy to clean 2-piece set Great conductivity Supreme non-stick Cons: Not induction-friendly Star rating: 5/5 Unwrapping the Circulon roasting tin, it was a lovely surprise to find two inside the box: one a good 39.5cm x 25cm tin for roasting, and a smaller square cake pan that can also double as a small roaster. The two carbon-steel pans are coated with a shiny non-stick surface and feature the Circulon “Hi-Low” grooved bottom. This clever bit of engineering is not to make the pans pretty; the ridges we found helped prevent sticking, made lifting food from the pan easier and helped with browning. Our bake was beautifully and evenly cooked, particularly the chicken, which coloured well while remaining tender and tasty, as were all the vegetables. We loved the ergonomic handles, which make the pans safe and easy to handle, and they are also dishwasher safe. Circulon does believe in this product, offering a lifetime guarantee. Material: High-grade carbon steel Sizes: Dimensions: 39.5cm x 25cm x 5cm - rectangular pan, 23cm x 23cm - square pan Maximum temperature: 230C Dishwasher safe: Yes Hob-friendly: Yes Guarantee: Lifetime Available from: Circulon (£34.99) Amazon (£34.99) undefined Falcon bake set Available from Liberty London (£90), Amazon (£91.95) Best roasting tin set Pros: Stack together easily Good range of sizes Come in different colours Cons: Not microwave safe Star rating: 5/5 This is a versatile addition to any kitchen, offering a range of durable enamelware for baking, roasting and more. The set includes three bake pans (37cm, 34cm and 31cm) and two 20cm pie dishes, all designed to withstand oven temperatures up to 270C. This set practical for everyday cooking, with the enamel coating providing even heat distribution and a sturdy feel. The bake pans performed well with roasting and baking, though we did notice some food sticking when sauces and juices reduced. However, this wasn’t a major issue, as the surfaces cleaned up well with a soak and gentle scrub. Being dishwasher-safe, freezer-friendly and hob-safe (gas and electric), this set offers impressive versatility. At £90, it's an investment, but one that suits home bakers and cooks looking for a stylish, functional and durable set. Material: heavy-gauge steel Sizes: 2 x 20cm, 31cm, 34cm, 37cm Maximum temperature: 270C Dishwasher safe: Yes Hob-friendly: Yes – gas and electric only Guarantee: No Available from: Liberty London (£90) Amazon (£91.95) undefined ProCook Stainless Steel Roasting Tin Available from ProCook (from £24) Best roasting tin for smaller households Pros: 260C top heat Wide lip for easier carrying Completely dishwasher safe 25-year guarantee Buckle resistant Cons: Not induction-friendly Doesn't heat as fast as some, but still has good conductivity Star rating: 4.5/5 There's really nothing not to like about the ProCook stainless steel roasting tin. It is a classic, simple, sturdy tin made of 18/10 stainless steel and will be buckle-free up to 260C. At 630g, the pan is also light and the lip, we found, is a good size for carrying it safely to and from the oven. Our traybake was delicious. Though it didn't heat quite as fast as some carbon-steel tins, it was no slouch either. The chicken was cooked through and tender, as were all the vegetables. This tin will also work wonderfully on all stovetops except induction. Though not the largest tin on the test (larger sizes in this range are available), its great price and 25-year guarantee make it an excellent choice for the smaller household or for those with limited storage space. Material: 18/10 stainless steel Sizes: W24 x L36 cm, 5.5cm deep Maximum temperature: 260C Dishwasher safe: Yes Hob-friendly: Yes Guarantee: 25 years undefined ProCook non-stick granite roasting tin Available from ProCook (£11.20) Best budget roasting tin Pros: Effective non-stick Fully recyclable packaging Four sizes available 10-year warranty Cons: A little heavy Not suitable for metal utensils Star rating: 4.5/5 We liked the practicality of this roasting tin from ProCook, which has deep recesses under the rims that were generous enough for oven-gloved hands to grip. It passed our drop test with flying colours, and there was no buckling when transporting the tray from oven to counter. Our finished dish scored highly too, with our chicken traybake cooked to perfection. Potatoes crisped nicely and the thighs were evenly roasted. There’s a generous ProCook guarantee of 10 years on this tin, and at such a low price, this is a quality buy if you want a no-frills, functional roaster. Material: Carbon steel Sizes: 26 x 19.5cm, 31 x 23cm, 36 x 27cm, 41 x 31cm Maximum temperature: 260C Dishwasher-safe: Yes Hob-friendly: No Guarantee: 10 years Available from: ProCook (£11.20) undefined Circulon non-stick roasting oven tray and rack Available from Amazon (£26.28), Circulon (£31.99) Best roasting tin for families Pros: Roasting rack allows hot air to circulate Easy to clean by hand Cons: Grooves could harbour food debris Non-stick may scratch over time Star rating: 4.5/5 Circulon’s non-stick family roasting oven tray and rack uses the same non-stick system as the rest of the Ultimum range, consisting of a triple layer of non-stick coating combined with a grooved interior to prevent food from sticking. In testing, any traybake residue wiped away easily by hand, though the black surface doesn’t make it easy to spot residue, and we had to pay attention to the grooves to make sure nothing was left behind. This is fortunate, as while the roasting tin is dishwasher-safe, handwashing is recommended. What we liked most about the tin, besides the simple clean, was that it came with a rack: meaning that it could be handy for roasting fatty meats, such as duck, as well as elevating any food that has the potential to burn on the base. We felt it was good value for money. Material: Non-stick coated carbon steel Sizes available: 39.4cm x 30.7cm x 6.5cm Maximum temperature: 230C Dishwasher-safe: Yes, but handwashing recommended Hob-friendly: No Guarantee: Limited lifetime Available from: Amazon (£26.28) Circulon (£31.99) undefined Salter Marblestone Non-Stick Roasting Pan, Carbon Steel, 36 cm Available from Salter (£9.99), Amazon (£9.99) Best value roasting tin Pros: Slim Non-stick coated Cons: Not suitable for metal utensils Handwash only Star rating: 4.5/5 Huge roasting tins can hog space in the oven, but Salter’s slim Marblestone non-stick roasting pan allows you to cook other food at the same time. It’s still big enough to be practical, with high sides and a brilliant non-stick coating that, in testing, made removing food and cleaning it afterwards effortless. The speckled grey finish makes it easy to spot any debris, too. It’s affordable for the size compared with many we tested, and we liked that it came only packaged with a card label. However, you won’t be able to use metal utensils on its non-stick surface. The maximum temperature it can withstand is only 220C, and it’s not suitable for cleaning in the dishwasher. Material: Non-stick coated carbon steel Sizes available: 36 x 24 x 5.5cm Maximum temperature: 220C Dishwasher-safe: No Hob-friendly: No Guarantee: 10 years Available from: Salter (£9.99) Amazon (£9.99) undefined Kuhn Rikon New Life Pro Roasting Tin with lid Available from Kuhn Rikon (£49.95), Amazon (£79.95) Best roasting tin for eco credentials Pros: Vacuum lid for storage Freezer-safe Eco-friendly 3-layer ceramic non-stick coating Cons: Lid not leakproof Can't use metal utensils Star rating: 4.5/5 The Kuhn Rikon New Life Pro Roasting Tin is a good sustainable option. It’s made from recycled aluminium from Europe, and its makers claim that it’s produced with up to 95% less energy than conventional aluminium ovenware. The different alloys of aluminium also make it stronger, and it has a lid so you can cut back on cling film use. In tests, the non-stick aspect performed well – food released easily and clean-up by hand was quick. We liked the ease of getting it out of the oven and how light it was, and felt that its versatility made it ideal for a busy kitchen. However, the price in relation to its size and potential lifespan (it only has a five-year guarantee) made it poor value compared to the others we tested. Material: Polypropylene lid and aluminium tin Sizes available: 6 x 20 x 32cm, plus two others – small 1.1 litre and large 4.7 litre Maximum temperature: 240C Dishwasher-safe: Dishwasher-safe, but cleaning by hand is recommended Hob-friendly: No Guarantee: 5 years Available from: Kuhn Rikon (£49.95) Amazon (£79.95) undefined Le Creuset Signature cast iron roaster Available from Amazon (£191.20), Le Creuset (from £239) Best classic roaster Pros: Selection of colours Good heat retention for keeping food warm at the table Lifetime warranty Cons: Heavy A colourful oven-to-table dish, this cast-iron roaster is a kitchen classic. But does it still rank amongst the best ways to crisp, roast and bake? Short answer – yes. The form and function combo of these dishes is hard to beat. In a choice of standard and modern colours, they look great on the table, and available in a range of sizes too. You’ll undoubtedly curse the weight of them at some point (even a 33cm roaster comes in at nearly 4kg), but it’s the heft that gives them an even bake and the ability to retain heat at the table, making them the perfect choice for traybakes. Cast iron with enamelled coating, the pans can be used on all types of hob and come with a lifetime warranty. Material: Enamelled cast iron Size: 29, 33 or 27cm Maximum temperature: 250C Dishwasher-safe: Yes Hob-friendly: Yes, induction included Guarantee: Lifetime Available from: Amazon (£191.20) Le Creuset (from £239) undefined Staub 3.5-litre roasting dish Available from Zwilling (£109), Amazon (£139) Best investment roasting tin Pros: Keeps dishes hot at the table Lifetime warranty Cons: Heavy Hefty investment Staub pans are made of cast iron that has been poured into a sand mould – hence the slightly rough feeling of the interior surface. Although this pan is not a non-stick roaster, we found that chicken, garlic and potatoes crisped nicely to its enamelled interior, with great heat distribution and no hotspots. This one of the heaviest we chose for our final selection (although still a kilo lighter than the Le Creuset cast iron). This one scores extra for keeping dishes hot for far longer than thinner, metal tins, so it’s ideal for moussaka, lasagne or oven-to-table dishes. That goes for chilled dishes too, of course. There’s a lifetime guarantee from Staub if it’s properly looked after. Never heat the pan dry (without oil) in the oven and never pour cold water directly onto it when hot as that could cause damage. Hefty pan, hefty investment, but this one is going to be in use for ages. Material: Cast iron Size: 38 x 20 x 7cm Maximum heat: 260C Dishwasher-safe: Yes Hob-friendly: Yes, induction included Guarantee: Lifetime Available from: Zwilling (£109) Amazon (£139) undefined Lakeland large roasting tin with pouring lip Available from Amazon (£12.79) Best roasting for Sunday roasts Pros: Practical depth for layered roasting Integrated pouring spout Cons: Not hob-friendly For a budget tin, this one has good features – a generous capacity, easy-to-clean and a non-stick surface. The raised bumps on the bottom of this roaster make heat circulation more efficient, and ‘roughed up’ roast potatoes as we tossed them around in hot oil, helping to give them a crunchy finish. With deep edges, this would be a good choice if you decide to roast meat on a bed of potatoes or other veg, though it’s not hob-friendly, so you need to transfer to another pan to make sauce or gravy. That's easy, though, thanks to the wide lip in one corner, which made pouring juices into a saucepan easy. Great quality for the money. Material: Carbon steel Size: 42 x 27.5 x 8.5cm (including handles) Maximum heat: 240C Dishwasher-safe: Yes Hob-friendly: No Guarantee: 3 years Available from: Amazon (£12.79) undefined Other roasting tins, tried and tested Samuel Groves Mermaid 12-inch hard-anodised roaster, £110 Le Creuset non-stick toughened rectangular roaster, £175 Nordic Ware oven crisp baking tray, £58.05 How to clean a roasting tin Roasting tins are prone to becoming caked in baked-on grease, so a thorough clean after every use is a must. Your first stop is a soak: fill it with boiling water, add some washing up liquid and leave for an hour to soften the debris before giving it a scrub: a non-scratch sponge is best for pans with non-stick coating. You can speed this process up by filling and popping it back in the oven on a low heat for up to 30 minutes before washing. If burnt-on bits remain, sprinkle over bicarbonate of soda and white vinegar in equal amounts, followed by hot water. Soak for half an hour. If the tin doesn’t have a non-stick coating, you can use a scourer with some salt added (as an extra abrasive) to help shift stubborn mess. If you don’t have bicarb and vinegar to hand, try substituting a dishwasher tablet or even biological laundry detergent. Add them to the roasting tin, fill with water, pop on the hob, simmer for 10 minutes or so, then any debris should be easily wiped away. Most manufacturers prefer you to hand-wash roasting pans, always allowing them to cool before immersing in water to avoid metal buckling or cast iron cracking. Many of our selection can be placed in the dishwasher when you don’t have time to don washing-up gloves. What to cook in your roasting tin Our best-ever roast recipes Summer roast recipes Vegetarian roast recipes Video: How to make gravy More reviews Best meat thermometers Best casserole dishes Best oven thermometers Best griddle pans Best sauté pans Best cast iron skillet pans Best non-stick frying pans Best dishwashers How to season cast iron If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability please get in touch at goodfoodwebsite@immediate.co.uk.
Best wine for Christmas 2025, from prosecco to silky reds
Elevate your festive celebrations with these inspired wine choices, perfect for every kind of Christmas gathering
With the festive season fast approaching, deciding which wines to serve at Christmas can cause as much debate as the menu itself. Should you opt for crowdpleasing all-rounders or take the opportunity to try something new? Either way, whether you’re planning a cosy family gathering or hosting a large crowd, the right bottle can elevate any occasion, and it pays to choose bottles that are both versatile and a little bit special. This guide is designed to help you shop with confidence over the festive period, with selections to suit every taste and budget, from vibrant prosecco to elegant reds and aromatic whites. Read on to discover our pick of the best wines for Christmas, including some non-classic alternatives that promise to make your festive drinking deliciously memorable. For more wine recommendations, don't forget to check out our guides to the best prosecco, best pinot grigio, best pinot noir and best malbec. Best wine for Christmas 2025 Crémant If you're after a budget-friendly alternative to champagne, a bottle of crémant is ideal. Made using the same traditional method as champagne but from regions like the Loire, Alsace or Jura, it offers refined bubbles and a fresh, lively palate at a fraction of the price. Its lightness and gentle fruitiness make it a surefire crowdpleaser, great for festive parties or as a partner to seafood, white meats and nibbles. It also works well as a base for festive cocktails like bellinis or spritzes. We recommend: Roche Lacour Crémant de Limoux Rosé 2022, £12.99 at Laithwaites Château de l'Aulée Crémant de Loire, £14.99 at Laithwaites Chardonnay Chardonnay is a classic white wine choice for Christmas, especially those that offer a little richness and restrained oak. Its rounded body and notes of citrus, melon and occasional hint of spice make it the perfect partner for roast turkey, creamy sauces and smoked fish. We recommend: Campanula Chardonnay 2024, £9.49 at Laithwaites Morillon Blanc Jeff Carrel Chardonnay, £16.99 at Laithwaites La Voûte 2024, £17.99 at Laithwaites Pinot grigio A popular choice, pinot grigio has a light, floral profile with notes of pear and melon, and a refreshing crisp finish. It works well with seafood and light starters like smoked salmon and also complements mildly spiced or Asian-inspired foods. Why not pair it with a leftover turkey curry, the ultimate Boxing Day dish? We recommend: East by North East Pinot Grigio 2024, £19.99 at Laithwaites Pinot noir <img src="https://images.immediate.co.uk/production/volatile/sites/30/2025/12/Hunters-Pinot-Noir-2023-and-Maison-Roche-de-Bellene-Bourgogne-Pinot-Noir-Cuvee-Reserve-2023-8c99f77.jpg" width="1920" height="1080" alt="Hunter's Pinot Noir 2023 and Maison Roche de Bellene Bourgogne Pinot Noir Cuvée Réserve 2023" title="Hunter's Pinot Noir 2023 and Maison Roche de Bellene Bourgogne Pinot Noir Cuvée Réserve 2023" /> Pinot noir is a red wine that shines at Christmas thanks to its light to medium body, fresh red fruit and silky tannins. It's a classic match for turkey, but also works well with ham, cold meats and even vegetarian dishes. Its lightness means it shouldn't overpower a dish and it's also a safe bet when catering for guests with diverse tastes. We recommend: Hunter's Pinot Noir 2023, £17.99 at Laithwaites Maison Roche de Bellene Bourgogne Pinot Noir Cuvée Réserve 2023, £19.99 at Laithwaites Sangiovese-based red wine Sangiovese-based wines like Chianti or Toscana Rosso offer ripe blackcurrant, damson and a touch of spice, making them robust enough to stand up to meaty feasts and flavourful sides. These reds have a natural acidity that refreshes the palate, making them ideal for the riot of flavours on a Christmas plate. Their versatility also sees them through to Boxing Day, pairing well with cold meats and other hearty leftovers. We recommend: Saracosa 2024, £9.99 at Laithwaites Collezione di Paolo Chianti, £9.69 at Laithwaites Prosecco With a light, slightly sweet profile and more affordable price tag, prosecco remains a firm favourite for festive gatherings. It tastes excellent served on its own, or in cocktails like a bellini. Its refreshing style also makes it a great match for lighter starters, smoked salmon or even as an accompaniment to dessert. We recommend: Alessandro Gallici Prosecco NV, £10.99 at Laithwaites Il Papavero Rosé Prosecco Brut 2024, £8.99 at Laithwaites Orange wine If you're after something a little more unique, orange wine is an alternative that pairs well with Christmas staples like cheeseboards and charcuterie. Made by fermenting white grapes with their skins, orange wine has gentle tannins, a hint of dried fruit and a savoury edge. Its unique profile bridges the gap between white and red, making it a versatile choice for gatherings where tastes can vary. We recommend: The Future’s Bright Orange Wine 2024, £9.99 at Laithwaites More drinks reviews Best malbec Best English sparkling wine Best red wine for cooking What is orange wine? Best non-alcoholic wine Best wine gifts Best cava Best sloe gin Best bottles of gin to buy as gifts Best rum Best classic gin Best vodka Best tequila Best prosecco Best pinot grigio Best wine deals Best wine glasses Best champagne glasses Best whisky glasses Best champagne deals Best cava deals Best prosecco deals
5 new white wines to buy for your Christmas table this year
Restock the wine cupboard for Christmas with great new bottles to try over the festive season
Sauvignon Blanc may be the go-to for many a dinner party, but isn’t it time we gave our tastebuds (and our guests) something new to talk about? If you're looking for new wines to try this Christmas, whether for the big day itself or for parties in the festive season, the world of white wine is brimming with exciting alternatives that deserve a swirl in your glass at the end of the year. The world of wine can at times feel daunting, so where best to begin? 'When it comes to Sauvignon Blanc, the thing people really seem to love is the racy acidity and the intense fruit flavours made popular by New Zealand’s wines,' says Laithwaites wine expert Grant Hedley. 'To find an alternative, drinkers should look for winemaking regions that get plenty of sunshine but still get a cool temperature drop overnight. Greek Assyrtiko is a great choice, as is Spain’s superstar white Albariño'. Christmas is a great time to try new bottles – a season of entertaining, pairing great wine with food and choosing an extra special bottle to enjoy during the celebrations. From under-the-radar grapes to bottles with a bit more personality, branching out can elevate your Christmas table from predictable to palate-pleasing. If you're looking for a gift for a wine lover, a unique bottle they haven't tried before makes a chic Christmas present too. So, if you’re ready to retire the sauv blanc – just for Christmas! – here are five white wines to impress your guests and add a splash of intrigue to the Christmas dinner table. For more wine advice, check out 5 on-trend wines to buy in 2025 and 10 wine myths debunked by an expert. Great food deserves great wine – that’s where Good Food x Laithwaites Wine comes in What makes tasty food even more delicious? A great glass of wine, of course! That’s why the Good Food x Laithwaites Wine partnership is in place, so you can be sure you’ve got the perfect bottle to go with any dish or occasion, whether it’s a midweek meal or lavish dinner party. Visit Laithwaites Wine to discover our exclusive subscriptions case - chosen to pair prefectly with Good Food recipes - as well as offers, expert advice, wine gifts and tips for matching food and wine. 5 new white wines to try this Christmas Vignobles Canet Picpoul De Pinet 2024 Available from Laithwaites (£12.99) If you drink a lot of French Sauvignon Blanc, try switching to another bottle from across the Channel instead. Picpoul de Pinet has been steadily increasing in popularity over the last few years, and is a great choice to pair with seafood. This dry example comes from the Languedoc in France and has a crisp, citrussy freshness, with sharp apple and pear aromas. Available from: Laithwaites (£12.99) Barón de Barbón Albariño Rías Baixas 2024 Available from Laithwaites (£11.99) Grant Hedley calls Albariño Spain's 'superstar white', and for good reason. This example comes from the cool hills of northwest Spain, the perfect growing climate for Albariño, with moderate temperatures, clear, sunny days in summer, a strong influence from Atlantic breezes and soils rich in granite, clay and quartz. The resulting wine is rounded, with juicy stone fruit (think ripe peaches) on the nose and palate, balanced by welcome freshness. Available from: Laithwaites (£11.99) Valdorata Fiano 2024 Available from Laithwaites (£8.99) You can get great sauvignon blanc alternatives for under £10. Fiano is a unique Italian grape that grows well in Sicily; it's a great one to bring out at dinner parties when you want to show off a lesser-known grape variety and try something new. Here it's blended with another hidden gem grape variety, Grecanico, for a crisp white with notes of fresh fruit and blossom. Available from: Laithwaites (£8.99) Leitz Pinot Blanc 2022 Available from Laithwaites (£9.49) German wine isn't only about Riesling, there are many world-class white wines to discover at an affordable price. This pinot blanc from the Rheingau is elegant and refreshing, just like a Sauvignon Blanc, but here with warm, rounded stone fruit notes before a crisp, lemony finish. Try serving with chicken or creamy fish dishes. Available from: Laithwaites (£9.49) Jim Barry Clare Valley Assyrtiko 2023 Available from Laithwaites (£25) Although Assyrtiko is a traditional Greek grape variety, winemaker Jim Barry (a legend of Australian wine) liked it so much on a trip to Santorini that he started growing it himself back in 2012. His Clare Valley production has yielded a wine full of flavour, with lemon and passionfruit shining through as well as fresh apple – delicious enjoyed on its own as well as an accompaniment to seafood or spice. Available from: Laithwaites (£25) Enjoyed this? Check out more wine content: Best English sparkling wine Best champagne to buy Best prosecco to buy Best cava to buy Best red wines for cooking
Natalie Hardwick – Head of Digital Delivery, goodfood.com
Looking for slow cooker Christmas inspiration? Check out our easy festive feasts to make December entertaining an absolute breeze
We know you love slow cooker recipes, and that Christmas is one of the busiest times of year, so we put two and two together to bring you a selection of hassle-free feasts for December. To the uninitiated, slow cookers allow you to bung ingredients into a pot, plug it into the wall and let the gadget slowly make light work of cooking. Slow cookers are energy efficient, space-saving and often require minimum prep, so if don't already have one, you know what to add to your Christmas wishlist this year... See our easiest ever Christmas dinner for a hassle-free menu, as well as our complete collection of Christmas recipes, festive main course recipes and Christmas sides. For more comforting winter recipes see our winter one-pots, winter comfort food and slow cooker desserts. Make sure you've got the best kitchen kit for the job with our review of the best slow cookers. This guide was brought to you by Cook Smart, a campaign designed by Good Food experts to help you save money and reduce food waste. Dive into more Cook Smart content in our budget hub. Christmas recipes you can make in a slow cooker 1. Christmas turkey If you’re catering for a smaller crowd this Christmas, you can actually cook your bird in a slow cooker, freeing up crucial oven space. Our recipe uses turkey breasts bound into a parcel with string. The meaty bundle is then poached in a wine, bay and porcini liquor, which is used to make a turkey gravy to serve. You need to brown the meat first, so a slow cooker with a pot you can use on the hob would be handy here, but not essential. See our slow cooker dinner party recipes for more inspiration. 2. Slow cooker Christmas cake Why not make this year's Christmas cake in a slow cooker? You'll save on energy costs and be rewarded with a cake rich in plump dried fruit and cherries. It will keep for up to two months in a sealed cake tin. Try our air fryer Christmas cake or check out more Christmas cake recipes. 3. Christmas ham Pre-boiling a gammon uses up hob space and energy, so buying a joint that nestles neatly into your slow cooker means you can bypass the hassle. Once the ham is cooked through, finish it off in the oven with a glaze – our recipe uses ginger preserve, but marmalade, treacle or membrillo would all work instead. Read Tom Kerridge's 10 ideas for glazes here and for another inventive flavour twist, try our sticky slow cooker gammon in cola. 4. Slow cooker Christmas pudding Take the stress out of steaming with a slow-cooked Christmas pudding that's laden with fruits, nuts and spices. It can be made up to six months ahead of the big day and kept in a cool, dark place. Try our pressure-cooked Christmas pudding or check out more Christmas puddings recipes. 5. Christmas slow cooker beef brisket For melt-in-the-mouth tender beef, try this slow cooker beef brisket with star anise, cinnamon and rosemary for subtle festive flavours. Once cooled, the cooked brisket will keep frozen for up to three months, so why not get ahead and take the stress out of Christmas Day. Discover more slow cooker beef recipes. 6. Slow cooker turkey curry Using up leftover turkey need not be a challenge. You can throw any leftover veg from the big day into this slow cooker turkey recipe, too. Find out more leftover turkey recipe ideas here. 7. Slow cooker cheesy creamed greens Seasonal winter produce cavolo nero and leeks are elevated to creamy, cosy levels with double cream, Dijon mustard, grated nutmeg and salty parmesan. For more cheesy goodness, try our irresistible green veg gratin. 8. Spiced ginger beer slow cooker cabbage Let red cabbage shine this Christmas with ginger beer, festive spices and juicy apples. Taking only 15 minutes to prep, let your slow cooker do all the hard work as it simmers away for six hours. Alternatively try this simple sweet & sour slow cooker red cabbage. Try our top red cabbage recipes for more inspiration. 9. Festive pulled pork A batch of pulled pork is a good thing to have on standby when people are dropping in for a festive toast, not to mention when you have a hungry family to feed. This recipe allows the pork to cook at a glacial pace, which results in an extra-pulled, melting finish. Instead of apple and fennel, serve the pork with our Christmas coleslaw to act as a crunchy foil for all that tender meat. 10. Wintery duck tagine Looking for something to serve on Christmas Eve? One-pot recipes require minimum effort for maximum gain, allowing you to get on with important tasks like sprout-prepping and potato-peeling. This deluxe duck tagine is packed with festive flavours like cinnamon, dates and citrus. Serve with a simple couscous, then kick back and cruise into the feasting. 11. Slow cooker pork loin A succulent festive dish, our herby slow cooker pork loin recipe is accompanied by roasties, veg and a boozy honey-mustard gravy. For another winter warmer, try our slow cooker pork casserole. 12. Mulled wine The trick with mulled wine is not to let it get too hot as you’ll boil away the alcohol content, so making it in a slow cooker is an easy way to moderate the temperature. Slow cookers usually have a keep warm function, too, so your wine can stay toasty during your party. Why not try our slow cooker mulled cider next.? 13. Muscovado cheesecake with hazelnuts & blackberries Treat your guests to this sensational slow cooker cheesecake. With an oaty biscuit base, a velvety centre and zingy blackberry syrup, this dazzling dessert has all the makings of a celebratory showstopper. For sweet fiends, now try our no-bake cheesecake recipes. 14. Hot chocolate Relax at the end of the big day with a warming mug of hot chocolate. This slow cooker special is made from a mix of luxurious double cream and dark and milk chocolate. Top with marshmallows and chocolate gratings for an indulgent twist. For a boozy kick, add a splash of your favourite liqueur or spirit to each mug – it is Christmas, after all! See our round-up of hot chocolate recipes and boozy hot chocolates for more ideas. 15. Leftover turkey soup By the time the main event is over, we often crave hearty, nourishing dishes, and there’s nothing as nourishing as soup. This traditional recipe uses leftover roast chicken, but turkey works just as well. You can even throw a cooked carcass in and pull the meat off after. The bones will impart flavour, acting as a kind of instant stock. See more of our warming winter soups. 16. Slow cooker hot chocolate fondant cake Bringing together the best of both worlds – a self-saucing pudding and a fondant – this is a match made in heaven for any chocoholics. Can't get enough? Try our top desserts with chocolate. 17. Slow cooker turkey pho If you're bored of the same old Christmas turkey leftovers, try this slow cooker turkey pho. With a delicate, aromatic broth, it's made with your leftover turkey carcass to help get the most out of your meat. Alternatively, try our easy vegan pho. 18. Slow cooker sticky toffee pudding Start this sticky toffee pudding going in the morning and by the evening you'll have a warming, comforting classic ready to serve up with vanilla ice cream. It doesn't get much better than that. Try our gluten-free sticky toffee pudding if you need to avoid the flour. We also have plenty more slow cooker desserts. 19. Slow cooker spiced parsnip soup Using up leftover parsnips from your roast, this vegan soup takes just 15 minutes to prepare. It can also be frozen to be enjoyed at a later date. We have plenty more slow cooker soup recipes and vegan soup recipes where that came from. 20. Slow cooker fudge An easy Christmas gift to get the kids involved with, this festive fudge is flavoured with a mixture of milk and dark chocolate. Feeling inspired? Try more homemade Christmas gift ideas. More on slow cookers Best slow cookers to buy Video: How to use a slow cooker Family slow cooker ideas 10 top tips for using a slow cooker Genius everyday recipes for your slow cooker Are you a slow cooker devotee? We’d love to hear what you cook in yours…
Rick Stein unwraps Christmas: traditions, turbot and the secrets to a perfect festive feast
Rick Stein reveals his favourite Christmas rituals, from German candles to Cornish pubs, plus his top gravy tips and why he loves a cold British December
Christmas with Rick Stein is firmly rooted in tradition. He shares the family rituals that shaped his Cotswolds childhood, talks about the ideas behind his new book, <a href="https://www.amazon.co.uk/Rick-Steins-Christmas-Recipes-Memories/dp/1785949403/ref=sr_1_1?crid=2NYNP08M82SF1&dib=eyJ2IjoiMSJ9.ta7os_rvym8yHbcYZHTgs2ny-xTsxMm13oKVpocFKtvZYMEWLIIEL295OCsblBiz4NKRU44yJ1RcRxwBZafguSkFkioUQvcy15cEtzkG1qj3Ls6NLXz0i8cpuO2uyeRTFAVxzQwNpIQb10PI34mFb7HqQvzEF0meWdlXDzN_xIYlvpB3dm4Y0CmTjSXhdgLjGZvb_2snX35xwAYclvLk9Fa4u71FuYs2rbI5uFFtRqs.9e0hchDTkMsqWa0KSGAJGd_q3Jq0SF4f8ha3AnAxLOc&dib_tag=se&keywords=rick+stein%27s+christmas&qid=1765797009&s=books&sprefix=rick+stein%27s+christmas%2Cstripbooks%2C78&sr=1-1&tag=bbc00-21&ascsubtag=bbcgoodfood-989471" target="_blank" rel="sponsored">Rick Stein’s Christmas, and gives a glimpse of his own festive table with roast goose, Christmas Eve fish and his tips for perfect gravy. Listen to Rick Stein's full podcast episode, then explore more chats with chefs and food creators for their best kitchen tips, stories and slip-ups, in our podcast hub. The Christmas tree reveal Rick Stein’s Christmases are shaped by memory and ritual. Growing up in the Cotswolds, he experienced early festive seasons with British and German influences. He recalls the smell of Christmas more than anything else, with candles and a smoky wood fire filling the house. Real candles flickered on the tree and a yule log burned in the hearth. The tree was always a moment of anticipation. Stein and his youngest sister weren’t allowed to see it decorated until the candles were lit. They were kept upstairs, then brought into the hall on Christmas morning for the reveal. For him, it’s these sensory details, the candlelight and the scent of woodsmoke that capture the festive spirit. Fish on Christmas Eve, Goose on the day Many associate Rick Stein with seafood, but his Christmas table brings together both land and sea. “We always cook turbot on Christmas Eve,” he says, recalling the old copper turbot kettle he found at a car boot sale, which could accommodate a fish large enough to feed a dozen. When serving a whole fish, he adds, you only need modest portions of around 100-150g. Christmas Day is more traditional, although Stein has recently favoured goose. “I have been in a goose phase for the last three or four years," he says. "But while working on the recipes for the Christmas book, I cooked a turkey and remembered I quite like turkey too.” His top tips for the perfect bird are simple: don't go too big and don't overcook it. “A digital thermometer is essential,” he adds. The local pub and family feasts For Stein, Christmas is not just about the meal, it's about the rhythm of the whole day. “We never sit down to dinner before about half past three in the afternoon. I like to go to the pub in St Merryn for an hour, just two pints. The pub on Christmas morning is the best. All the local families come in and you meet people you do not see all year round.” Back at home, around a dozen friends and family gather for lunch. The spread is classic with roast potatoes in duck fat, plain boiled sprouts, a purée of swede with potato and sometimes rocket, and a mix of peas, broad beans and carrots with tarragon. “If it is turkey, I always make bread sauce as boring as possible. The great thing about bread sauce is that it needs to be bland. If you add too much flavour to everything it all clashes.” A British Christmas rules all Having an Australian wife, Stein has also experienced a very different Christmas, with beaches, sunshine and even turkey. “There is nothing in Australia that feels similar to Christmas here. It is early summer and everyone is on the beach in shorts, but they still have turkey. The carols do not mean as much because they are all about deep midwinter, which does not quite fit.” For all the novelty, Stein’s heart stays with a cold and crisp British Christmas. “Once you have experienced a Northern Hemisphere Christmas there is nothing like it.” Leftovers, parties and culinary confessions Boxing Day in the Stein household is all about turning leftovers into something worth gathering for. “We always had a party in the Cotswolds on Boxing Day as a way of using up leftover turkey and ham. I always cook a ham over Christmas too. Boxing Day is turkey, ham, a winter salad such as coleslaw, baked potatoes and plenty of condiments. All the chutneys come out of the cupboard for their annual appearance.” He also enjoys a bit of kitchen creativity. “I make the odd turkey curry, bubble and squeak cakes and in the book there are recipes for things like turkey tacos.” As for shortcuts, he is open to them. “I am quite happy to use bought-in things such as puff pastry. If it is simple, why do it yourself unless you can make it better?” The secret to a good Christmas When asked what makes a good Christmas, Stein is direct and warm. “For me, because I am selfish, it means everything went well with the cooking. But it is also that the family rows are resolved before the end of Christmas. The whole point of Christmas is working through them. You remember how much you love them and sometimes hate them.” His festive guilty pleasure is simple. “I hoover up After Eights, but it is not guilty. It is Christmas.” Enjoyed this? Check out more... Jack and Charlie Stein on the Rick Stein empire, growing up around food and what makes a successful business Rick Stein on the evolution of food culture and his favourite dish Rick Stein on his new book, 'Food Stories', and inspiration from his travels Rick Stein's top tips for Christmas dinner Jack and Charlie Stein on hospitality as a way of life, authenticity and their love for Cornwall
The Batch Lady on getting ahead for Christmas, her new TV show and batching for life
Batch-cooking expert Suzanne Mulholland joins Sam to chat about her approach to getting ahead with Christmas prep and her new TV show.
The Good Food Podcast In this festive episode, host Samuel Goldsmith welcomes Suzanne Mulholland, aka The Batch Lady. Known for transforming family cooking with her batch-cooking techniques, Suzanne shares insights from her new Channel 4 show, Batch from Scratch: The Batch Lady Saves Christmas. Suzanne discusses her methods for preparing Christmas meals in advance to save time and reduce stress, offering tips and tricks for efficient kitchen management during the holidays. Whether it's utilising make-ahead dishes or cleverly managing oven space, Suzanne's practical approach can help you have a joyful and relaxed Christmas celebration. View oEmbed on the source website Bonus episode Listen to the bonus cook-along episode. View oEmbed on the source website Listen to more podcast episodes, including our Cook Smart podcast and Tom Kerridge podcast.
Why wild venison should be on your festive table
Wild venison is increasingly accessible and sustainable, offering rich flavour and a nature-friendly choice for festive cooking
In recent decades, the number of UK deer has, to quote Forestry England in 2022, “skyrocketed”. With an absence of predators or sufficient culling, deer numbers may have more than tripled since the 1970s – and wild herds roaming freely across the countryside, eating through farm crops, vegetation and saplings, are doing traumatic damage to Britain’s biodiversity. Consequently, national agencies, land managers and private businesses are now encouraging Britain to eat more wild venison. There’s broad agreement that we must cull greater numbers of deer (particularly free-roaming herds), and to make that financially sustainable for stalkers who cull professionally, increasing consumer demand is vital. Wild venison has long been common in gourmet restaurants, especially at Christmas. Arguably, it’s still perceived as meat for the elite, but it’s now making inroads in wider society. It’s becoming easier to buy wild venison, not just from specialist game suppliers and butchers, but in wider food retail (where farmed venison has long been the standard product). New bodies, such as British Quality Wild Venison, are working to expand understanding of what is a marginal meat compared to big sellers such as chicken or pork – but one racking up some impressive wins. Last November, Imperial College London replaced beef on its menus with venison or plant-based alternatives. Using venison from Forestry England lands, 15 NHS trusts now regularly serve venison as part of patient meals and in cafeterias. Since 2023, The Country Food Trust has distributed more than two million free wild venison meals to organisations helping fight food poverty. The sustainability case for eating UK wild venison over intensively farmed meats could not be stronger. It is categorised as a low-intensity food, reared without any need for concentrated feed, medication or built farm infrastructure. Venison’s carbon footprint comes mainly from its methane emissions, which will be reduced by cutting deer numbers in order to protect crucial natural landscapes that remove carbon from the atmosphere. Precious environments, such as Scotland’s west coast rainforest, are overgrazed by deer, inhibiting healthy regeneration. “We’re sitting on a rainforest that can’t grow because a delicious food source is nibbling at the shoots,” says Patrick Hanna, sustainability consultant at the Sustainable Restaurant Association. This byproduct of sensitive land management is healthy (high-protein, comparatively low in fat and a good source of minerals, including iron) and comparable in price or cheaper than beef. Importantly, it’s very tasty, too. In our diets, “the aspiration should be to reduce meat, improve its quality,” Hanna says, adding that venison is an “ideal, nature-positive protein”. Wild venison cuts and how to use them Shank A tougher cut for braising and stewing. Try it in our venison madras, squash & venison tagine or spiced braised venison with chilli & chocolate. Shoulder A good option for slow roasting. Try slow cooking in our venison stew or in our go-to winter venison pie. Diced Use in stews, stir-fries, or ragus, depending on the cut. Use diced venison in our easy venison pie and easy venison stew. Mince A great swap for beef mince in most recipes. Try it in our venison cottage pie and easy venison keema. How is wild venison defined? Britain has a small deer farming sector. Due to the resilient, hardy nature of deer, farming can be a relatively low-intensity, low-intervention practice that can produce comparatively sustainable meat, when done well at a small scale. The bulk of UK-processed venison involves wild animals – that is, animals reared without medical intervention and, during specific seasons, dispatched by shot in the field. Some wild deer are contained within estate lands and managed in minimal ways; for example, winter feed may be supplemented with hay or silage (fermented grass). There are also entirely free-roaming wild deer herds found in numerous landscapes. In both cases, deer numbers must be managed through culling to protect ecosystems. Where to buy wild venison Wild venison is known as an autumn to winter meat that’s usually seen from September to April, in step with traditional hunting seasons. However, in Scotland, there’s now no closed season for male deer, so there’s year-round availability. For Christmassy feasting cuts, such as rolled haunch or larger saddle pieces, speak to your butcher or specialist suppliers, such as: Pipers farm From Dartmoor, Exmoor and wider Devon, with everything from huge shoulder joints for casseroles to osso bucco cuts available. Swaledale butchers A favourite supplier among top chefs, it carries fallow deer venison from Yorkshire’s 4,000-acre Harewood Estate. Field & flower Mince to haunch, drawn from wild deer culled in south-west England (mainly roe and fallow). Forest to fork A rare full-chain business that butchers and retails the venison it stalks. For the ultimate in wild, local food, visit the Scottish Highlands and buy direct. Cooking venison at Christmas Working with "such incredible meat" was, says Patrick, "a high point in my career as a chef." But if you're unfamiliar with venison, it can be intimidating. This is not one standard red meat but, in the UK, several species (muntjac, sika, Chinese water, roe, fallow, red) that vary in size and flavour. "In blind tasting, an 8kg muntjac compared to a 150kg red stag is night and day," says Brett Graham, chef at London's three-Michelin-starred The Ledbury (he's also a wild venison supplier through his company, Capability Graham). Broadly, smaller, younger deer yield meat with a tender, velvety texture and milder flavour, while older, larger deer produce complex, gamier meat. Body fat varies by age, size and season, but venison is a lean meat. Whether frying steaks from the saddle (loin, fillet or utilising minced shoulder, venison often requires a little extra fat in the pan (usually pork derived) to make it sing. Several cuts, particularly the haunch (back leg), are interlaced with tough connective tissue that's best removed by a butcher. That's why haunch and venison shoulder are often sold de-boned and rolled for slow-roasting or braising, or diced for stewing (neck, shoulder, shank/leg). "Venison", says Si Toft, chef-owner at Abersoch's The Dining Room, "requires specific handling," but: "I don't think there's any reason to be scared of it." Venison pie Diced venison pie is “great for December,” advises Jane Baxter, chef at Kingsbridge’s Wild Artichokes. Venison works well with festive spices such as mace, allspice and cinnamon, which Jane combines with dried stone fruits and orange zest in her rough puff topped take on the Dartmouth pie – a mutton pie that Jane learned to cook in the 80s at legendary Devon restaurant The Carved Angel. Jane’s version, in which spiced, browned venison is braised in stock with onions and dried fruit for a couple of hours, encourages personal variation with the spices or fruit. “Play around,” she urges. Stuffed venison haunch On Christmas Day, Brett Graham has previously basted a sika deer’s whole saddle and rib section in reduced cider vinegar, salt, pepper and brown sugar, then roasted it before serving the venison perched atop a large tray, “like a medieval feast. As a centrepiece, it looks spectacular.” He also loves haunch, de-boned, flattened and massaged with Italian fig mostarda or Seville orange marmalade, juniper and dried clementine zest, then stuffed with sautéed mushrooms, rolled-up and roasted. “You need stuff in there to lubricate it,” he says. He also suggests adding bacon or lardo di colonnata (cured pork fat). Serve the haunch with smoked bone marrow, wild mushrooms, roast sprouts with duck fat croutons and bacon, and a pommes sarladaises interleaved with slices of smoked prune. Venison mince on toast From a “so simple, it’s ridiculous” leaf salad with pear, blue cheese and slices of rare venison in a port vinaigrette, to steaks fried in a coating of goose fat and spiced with juniper and star anise, The Dining Room’s Si Toft loves to eat venison in numerous ways. But his mince on toast (fried bread, preferably), is “proper winter comfort food.” Cook garlic and a mirepoix, bolognese-style, before adding bacon (“the right fat”), venison, spices (Toft likes a background note of nutmeg), some Worcestershire sauce and red wine. Let that bubble away until the sauce holds on the back of a spoon.
Skye McAlpine's Christmas: Venetian magic, festive feasts and the fun of imperfect gatherings
Skye McAlpine shares why Christmas is a season not just a day, with tips for calm hosting, tasty leftovers and the joy of food as a love language
It is a crisp November afternoon and Skye McAlpine is already thinking about Christmas cakes – not just one, but as many as thirty, all soaked in brandy and destined for friends and family. “The moment I get the dried fruits out with the brandy and start soaking them, that’s when I’m kicking off into the season,” she says, eyes bright with anticipation. For McAlpine, author of A Table in Venice and <a href="https://www.amazon.co.uk/Table-Full-Love-Celebrate-Everything/dp/1526657368/ref=sr_1_1?crid=12BOLDDWOOF1P&dib=eyJ2IjoiMSJ9.D9Yk1l9yH75NqMES7YO3oBBrWbenrjmOZOSKTubUZrEefMng7QpNC2uKxnQy-6qN.TsDMBcXvob43fNct3lYlyzGxHcigQTrHhcfwS3lQmfQ&dib_tag=se&keywords=A+Table+Full+of+Love&qid=1765542812&s=books&sprefix=a+table+full+of+love%2Cstripbooks%2C78&sr=1-1&tag=bbc00-21&ascsubtag=bbcgoodfood-989136" target="_blank" rel="sponsored">A Table Full of Love, Christmas is more than a date on the calendar. It is a mood, a run of shared rituals and, above all, a celebration of connection. Listen to Skye Alpine's full podcast episode, then explore more chats with chefs and food creators for their best kitchen tips, stories and slip-ups in our podcast hub. The magic of a Venetian Christmas McAlpine’s Christmas is a story shaped by two worlds. Raised in Venice from the age of six, she now divides her time between Italy and England, creating a festive season rich with blended traditions. “We usually spend Christmas in Venice,” she says. “We’ll have lots of celebrations in London with friends in the build-up, then just before Christmas, we go out and have Christmas with my mum.” Venice, she insists, is at its most magical in winter: “At Christmas it’s lovely and empty. It’s magic, the tourists are gone and it feels like the city belongs to you.” Christmas Eve in the McAlpine household nods to Italian custom, with seafood or truffle pasta, followed by midnight mass. “On Christmas Day, my mother always cooks a full English, and turkey with all the trimmings,” she laughs. “It’s a hybrid Christmas. The fun thing about being from one place and growing up in another is you get to pick and choose your traditions.” Christmas stretched and savoured McAlpine believes the idea of Christmas as a single day misses the point. “It isn’t one day, it’s a whole moment, a whole season, a feeling,” she says. “Stretching it out makes it less stressful. It’s a source of joy at a time of year that can be quite bleak and miserable.” Her new book <a href="https://www.amazon.co.uk/Christmas-Companion-Recipes-inspiration-magical/dp/1526681579/ref=sr_1_1?crid=2VHJTNWOAHAYX&dib=eyJ2IjoiMSJ9.cwX8qs6_V1Ik5kp2lu4rMk5meCXFgZ-ejA4gra0WRJEDV7guaeNiG4JxZp8aP1XLGKh8aq3_zq8OxVum3xe6Ho8UiFbhOiPHI0FRYTDck9o9ac5oTgxqEhRHd9xkhmX67i2HwCVJEV8VHvg_6F2A6IJikIyTBweCx7pcHVWffQGpLivonD1t1YhXSNaOAkbm-uWdiCgKnpNr7J41WNNoiBe9e4A8INJqWqe7jaTk0RU.MmPfpyeAl_kzzQrQMAaHqkoHTrZRjA6phGztm2BqPpU&dib_tag=se&keywords=The+Christmas+Companion&qid=1765542849&s=books&sprefix=the+christmas+companion%2Cstripbooks%2C100&sr=1-1&tag=bbc00-21&ascsubtag=bbcgoodfood-989136" target="_blank" rel="sponsored">The Christmas Companion reflects this spirit, filled with recipes, crafts and simple planning tips. “For a long time, the book’s working title was ‘A Manual for a Happy Christmas’. It’s not about the perfect Christmas, just one that feels right and joyful for you.” She begins her preparations in mid to late November, armed with lists and diary dates for festive gatherings. “I like to start early, partly because it eases the stress, but mostly because it’s fun to get started,” she says. Recipes with heart... and a little rebellion “I’m not a trained chef, not a food scientist. I’m not someone who’s going to reinvent the wheel, I just want to cook what I want to eat,” she says. Her recipes are shaped by story and emotion as much as technique. “What captures me with food is the stories in it, the emotions. Cooking is a love language, a way of articulating feelings we often don’t have words for.” One of her most loved festive dishes is baked gnocchi with pumpkin, sage and melted cheddar, a “highly controversial” English-Italian mash-up. “It’s almost like a mac and cheese vibe,” she says, “with crumbled panettone on top instead of breadcrumbs. It’s comforting, celebratory and you can make it ahead. It’s a crowd pleaser, but also perfect for a cosy night in.” The joy of leftovers and embracing imperfection For McAlpine, the best part of Christmas might be the leftovers. “I genuinely almost think the leftovers are better,” she says. “There’s something about the magic of leftovers; the Christmas sandwich is the best thing in the world, with roast potatoes and cranberry sauce all in one bite.” Her tip? “Don’t reheat, don’t serve fridge-cold, let things come to room temperature. Most things are completely delicious that way.” She is refreshingly open about shortcuts and shop-bought treats. “I always serve ready-made stuff, I take all the shortcuts I can. If something’s really good, like panettone, I would never make my own. But brandy butter, that I always make myself, nothing shop-bought compares.” A season of abundance not perfection What does good food mean to Skye McAlpine? “It’s all about the people, really, isn’t it? It’s the people you eat with, the memories and the feeling of abundance. I always like the feeling that there’s plenty, not just two roast potatoes on your plate and that’s all you’re getting.” For her, food should be comforting, not challenging or formal. “It’s not pretentious, just delicious.” She has had her share of mishaps, including the time she accidentally served a friend with a nut allergy a bowl of chilled almond soup. “He had his EpiPen, he was fine, but it’s quite hard to pedal back from actually poisoning one of your friends!” she says, laughing. McAlpine’s Christmas is a reminder that the heart of the season is not perfection but warmth, generosity and the stories shared at the table. As she puts it, “Christmas is about making a happy one, not the best one. One that feels right for you.” Like this? Check out more... Celebrate like an Italian with these traditional Christmas dinner ideas "If you see something on the menu that you don't know, that's what you should order" - Sophie Grigson on Italian food, family secrets and the joy of trying something new Pasta cooking rules that are worth breaking Easy family recipes for the Christmas holidays
Find out if the Human Being diet actually works for weight loss, the rules to follow and what you can eat during each phase
Hailed as a transformative way of feasting and fasting, the Human Being Diet joins the list of programmes claiming weight loss and wellness. But how different is this diet and could it be the answer to your weight-loss and energy goals? In the UK, about 45% of adults are trying to lose weight, and if you’re a woman, you’re more likely to be one of them. No surprise then that when a new diet hits our social media feeds, most of us are all over it! Enter the Human Being Diet (HBD), created by nutritionist and author Petronella Ravenshear. The diet is supported by a book of the same name and an accompanying cook book. It has a loyal community of Instagram followers who regularly post their personal results, practical tips and favourite recipes. Read more about popular diets such as the 5:2 diet, the keto diet and the Mediterranean diet. What is the Human Being diet? The HBD includes three meals a day using minimally processed, nutrient-dense and anti-inflammatory ingredients. Based on the principles of a Mediterranean diet, it involves eating plenty of vegetables and high-quality proteins, although less fruit and grains. Unlike certain other diets, the HBD avoids the use of meal-replacement products, such as shakes or bars. The diet advocates health first, allowing weight loss to come as a side effect. It does this by focusing on blood sugar and insulin levels. Doing so helps to balance hormones, reduce inflammation and eventually may lead to weight loss. The HBD also claims to teach you which foods suit you best, given your unique biology, and aims to reset your relationship with food, including how and when you eat. How does the HBD work? The diet claims to help transition you into a healthier way of eating by re-establishing your body’s natural balance, cutting out ultra-processed foods and focusing on nourishing 'real' foods. There are 10 rules and four phases, which take place over three months. Each phase sets out what you should eat and drink as well as the recommended timeline to complete the phase. The 10 rules of the HBD Eat three meals a day and fast for five hours between each meal, consuming only plain water between meals Begin each meal with a couple of bites of protein and eat one type of protein only per meal No oil or alcohol for the first 16 days No wheat or any other grain for the first 16 days No cardio for at least the first 16 days Drink the right amount of water (about 35ml for each kilogram of body weight) daily Eat one apple per day (with a meal) and only one type of fruit per meal Don’t eat for longer than one hour for each meal (except the weekly ‘treat’ meal) Finish eating by 9pm No sugar, honey or fake sugar, except at your weekly treat meal What can I eat on the Human Being diet? You'll be encouraged to eat vegetables and high-quality proteins, such as fish and eggs, as well as essential fats, with fruit in moderation. However, wheat and other grains are avoided during the initial phases of the plan. Phase one – preparation: 2 days The first 16 days (that's phase one and two) are viewed as a reset. During this time, food and drinks are severely limited so your diet may fall short of some essential nutrients and be hard to stick to. The aim of this period is to rebalance hormones and reset your metabolic health (how your body processes fats, sugars and other nutrients to produce energy). During the first two days, you can eat non-starchy vegetables, but you’ll be avoiding oils, grains, dairy and other protein foods, as well as fruit and alcohol. At this stage there is no need to fast for five hours between each meal. The plan also suggests taking epsom salts in warm water 30 minutes before breakfast to minimise detox symptoms. Phase two – reset: 14 days Throughout this phase, it’s recommended that you weigh your food so you have an equal ratio of protein to vegetables. You can start to build on the food groups you’re eating, but no oil, grains, sugar, the nightshade family of vegetables (which includes peppers and aubergines) or dairy foods. This phase focuses on eating three meals a day with a five-hour fast between each one. This allows your digestive system to rest and recover, encouraging your body to burn fat more effectively. You can enjoy an unsweetened black tea or coffee with a meal, but in between meals stick to water only. Phase three – burn: 10 weeks Phase three is designed to take place over at least 10 weeks, although some followers stay in this phase until they reach their target weight. You'll now be allowed a tablespoon of olive oil with each meal and a weekly, compulsory ‘treat’ meal that allows for more indulgent food choices. During this phase you’re encouraged to eat breakfast within one hour of waking. You'll gradually reintroduce the foods you’ve eliminated, while carefully assessing the impact these foods have on your body, so you can determine if the food is likely to suit you for the longer term. Phase four – forever Phase four, or the "forever phase", involves integrating the principles of the diet that work best for you. This will help you maintain metabolic balance, energy and wellbeing. The plan encourages followers to personalise their eating routines based on how their body responded to the earlier phases of the diet, while continuing to avoid foods that 'derail' them, such as wheat, dairy, or ultra-processed foods. You should also continue to avoid all forms of snacking, so that you maintain a fast between meals. What foods to avoid on the Human Being diet? You’re advised to avoid eating any food or drink not permitted, until you reach phase four. For example, during phase one and two, you should avoid high-sugar fruits and starchy vegetables, as well as grains, oil, dairy, sugar and alcohol. One of the most important rules of the diet is to fast for a minimum of five hours between each meal. The reason for this is to support the efficiency of your digestive system, allowing it to rest and process food completely. By incorporating a fast, you may help reduce inflammation, improve the sleep-wake cycle and support gut health. The weekly ‘treat’ meal is considered a key component of the plan because it may help sustain your new eating regime for the long term, plus the additional calories that you’re likely to consume may help to prevent a drop in metabolic rate and a potential plateau to your weight loss. Is the Human Being diet healthy? The diet aims to reset the body’s metabolism and balance by focusing on nutrient-dense foods and limiting processed ones. A core principle of the diet is to reduce inflammation and establish balanced blood sugar levels, following which many of its followers report weight loss, reduced joint pain, improved digestion and better energy and sleep. However, the initial 16 days of the diet are extreme and may have negative side effects, although these depend on your health prior to starting the HBD. One aspect which is not typical of any healthy eating plan is the avoidance of grains. Actually, nutritional guidelines advise we include starchy carbs in our meals, including cereals and wholegrains. In fact, regularly eating wholegrains is association with a reduced risk of heart disease, stroke and cancer, as well as diabetes and obesity. However, the approach adopted by the HBD focuses on a potential link between grain consumption and increased intestinal permeability, more commonly referred to as a ‘leaky gut’. This condition may lead to chronic inflammation and auto-immune disease, although not all experts agree. What side effects may you experience on the Human Being diet? Some dieters experience an increase in their cholesterol levels – this should be temporary and occurs as fat stores are broken down. Constipation may also be a side effect, especially during the initial 16 days. Again, this is thought to be a temporary problem as your body adapts to the new way of eating and should resolve as you progress through the phases. During the initial phases of the diet, when food intake is heavily restricted, you may experience light-headedness, headaches and tiredness. Positive side effects, claimed by HBD followers, suggest improvements to skin, digestion, reduced joint pain, increased energy and better sleep. What is the evidence for the Human Being diet? Followers of the HBD offer plenty of anecdotal evidence of its success, however there have been no scientific studies evaluating whether the HBD is effective for weight loss or any other of the cited health benefits. There are studies to support some of the principles on which the diet is based, such as fasting between meals to reduce inflammation and improve sleep, the possible detrimental effect of wholegrains on gut health, and the influence of ultra-processed foods and excess calorie intake on obesity. Who should not follow the Human Being diet? The diet claims it is suitable for those over the age of 18, with the exception of: athletes pregnant and breastfeeding mothers those undergoing fertility treatment However, underweight adults, the frail or elderly, and those with pre-existing medical conditions, including those with renal impairment or kidney disease, should seek advice from their GP. Furthermore, if you have or are recovering from an eating disorder, this diet is unlikely to be appropriate for you. Does the Human Being diet work? The HBD is a low-insulin diet and works by focusing on the food you eat, when you eat it, how you eat it and how frequently you eat it. The plan is designed to: reduce inflammation balance hormones re-establish blood sugar control Anecdotal reports suggest it promotes weight loss, sleep quality and boosts energy levels. The downsides of the plan include that you’re required to weigh your food, which some people may find inconvenient, stick to set meal times, avoid snacking and drinking anything other than water between meals, and eat in accordance with defined rules. Some dieters may find the initial days overly restrictive and tough to complete. Plus, if you’re a menstruating woman it may be best to schedule these phases during the first two weeks of your menstrual cycle. Eliminating grains and cutting back on fruit does seem counterintuitive given what most of us understand to be a healthy diet. In fact, you're likely to be lacking some essential nutrients. Importantly, the weekly ‘treat’ meal may promote disordered eating behaviours. While numerous HBD followers claim to have seen improvements in their health and are happy to share their success online, you should refer to your GP or healthcare professional before starting any new diet to ensure it is safe and appropriate for your individual circumstances. Enjoyed this? Now read… How much should I weigh? What is an anti-inflammatory diet? Top 10 anti-inflammatory foods Why are Mediterranean diets so healthy? 50 easy ways to lose weight All health content on goodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other healthcare professional. If you have any concerns about your general health, you should contact your local healthcare provider. See our website terms and conditions for more information. Kerry Torrens BSc. (Hons) PgCert MBANT is a Registered Nutritionist with a post graduate diploma in Personalised Nutrition & Nutritional Therapy. She is a member of the British Association for Nutrition and Lifestyle Medicine (BANT) and a member of the Guild of Food Writers. Over the last 15 years she has been a contributing author to a number of nutritional and cookery publications including Good Food.