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In this month's issue...

Christmas cooking just got a whole lot easier! Our festive issue is here, featuring over 100 simple recipes, from cocktails and canapes to everything you need on the big day, including a time plan for cooking your turkey just right and plenty of inspiration for sides and sauces. Plus, if you want a break from festive food, we’ve also got 20 seasonal suppers perfect for everyday eating.

In this month's issue

Christmas with the stars

Impress guests with a festive favourite from one of our celebrity chefs – there’s Raymond Blanc’s orange marmalade glazed roast duck, Mark Sargeant’s spiced salmon coubiliac, Paul Hollywood’s apricot & marzipan twist and Mary Berry’s royal cherry trifle.

Marvellous mains

While turkey might be the most popular choice at Christmas, it’s not for everyone, so we've got plenty of alternative mains. There’s sweet spiced lamb shanks with quince, slow-cooked goose with cranberry salsa and veggies will love our butternut, sage & hazelnut quiche.

Love your leftovers

Fridge full of festive food? We’ve got plenty of inspiration for using up those leftovers, from easy hoisin turkey & spring onion wraps and melty stilton & cranberry toasties to cheeseboard macaroni and sprout & spinach baked eggs.

Party nibbles

Entertaining over the festive period? Try making our clever canapes, including mini creamy mushroom pies, smoked salmon & watercress pinwheels and all-new cheese & pineapple.

Family favourites

Get the kids in the kitchen over the Christmas holidays with our simple baking ideas, including easy gingerbread people, reindeer & snowman bark, honeyed almonds, chocolate stirrers (all perfect for gifting too!) and winter wonderland cake.

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