5 reasons to buy BBC Good Food magazine
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In this month's issue
Welcome to December
Roast potatoes have a starring role on the Christmas table – that’s non-negotiable. Smoky paprika and thyme make our 2023 roasties a must-try, but do they have a place in your Boxing Day sandwich? And, if so, does that justify dipping it into gravy? We expect this will be divisive!
Good Food loves celebrating the classics (in sandwich form, that’s turkey, stuffing and cranberry sauce on soft white bread) while experimenting with new creations, like our cover recipe – a cracking way to use up all your leftovers. Made simply or piled high – which way will you go this year? Join the fun as we debate this and other key festive traditions in our special Christmas podcast series and on our social channels this month. Wishing you a very happy Christmas.
5 reasons to buy our December issue
1. Your 5 ingredient big day lunch
Each using ingredients you can count on one hand, these sumptuous Christmas Day menu essentials don’t scrimp on flavour or wow factor. Think croissant bread sauce, honeyed hasselback carrots and fruit & nut stuffing.
2. Stress-free starters
Get your Christmas dinner off to a stellar start with delicious starters - minus the stress - thanks to some nifty shortcuts. Our no-cook smoked salmon wreath is the perfect help-yourself centrepiece or why not try a boozy twist on the classic prawn cocktail that takes just 20 minutes to prepare.
3. Show-stealing desserts
Round off your meal in style - whether feeding a crowd with our semifreddo coffee & Irish cream wreath or just that special someone with our mini hot toddy pavlovas.
4. Get creating with the family
Budding little bakers will love the fun challenge of creating mini gingerbread houses to top their favourite festive hot drinks. For something simpler, there’s festive red velvet brownies and salted caramel crispy Rudolphs to keep everyone’s sweet tooth satisfied.
5. Veggie showstoppers
Let vegetables take centre stage with these stunning meat-free mains. Cut into a savoury spinach roulade to reveal a vibrant beetroot and goat’s cheese swirl or adorn your table with a pomegranate seed-bejewelled whole roast cauliflower.
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