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In this new issue...

Welcome to our celebration issue! With party season already in full swing, we’ve got entertaining covered, with recipes for seasonal cocktails, family-friendly canapés, light party platters and easy brunch ideas for the next day, as well as our pick of the best party nibbles and homeware buys for a New Year’s Eve get-together.

Overloaded with festive food? We have plenty of inspiration for using up those leftovers, including a slow-cooker turkey pho and three nutritious veg bowls. Plus, easy midweek meals, Rosie Birkett’s seasonal cauliflower dishes, and learn to cook impressive Middle Eastern dishes from London’s Honey & Smoke restaurant.

In this month's issue

Winter Collection supplement

Free with this month’s issue, our Winter Collection contains over 30 recipes for the cold weather, including warming one pots, five-ingredient dinners and perfect puddings, like our pear & cardamom tart and cranberry meringue roulade.

Celebration centrepieces

The Good Food team and some of Britain’s top cooks share showstopping dishes, perfect for Christmas or New Year's Day dinner parties. Try Indian chef Rohit Ghai’s kala masala roast chicken, go veggie with Anna Jones’s hearty squash, winter herb & crispy butterbean pie or try Barney Desmazery’s stunning cover recipe, roast pork with sage & double onion stuffing, baked apples & roasties.

Star chefs

MasterChef The Professionals judge Marcus Wareing makes his quick gin-cured salmon with horseradish & parsnip; Tom Kerridge creates a special New Year’s Eve buffet menu for two, including roast guinea fowl crown with leg ‘shepherds pie’ and a roasted vanilla & honey crème brulée for dessert. Plus, Emma Freud makes a satisfying sweet potato puff pastry with Nigel Slater, from his new book Greenfeast.

Get party ready

Hosting a New Year’s Eve party? Welcome in 2020 with a family-friendly feast, including easy hedgehog canapé skewers, a help-yourself creamy chicken stew, and a fruity mocktail. And don’t miss our healthier party platters, including smoky veggie nachos, turkey cobb salad and rainbow dips & crudités.

Gifts galore

Minimise spending and maximise brownie points by making homemade edible gifts for loved ones this Christmas. Choose from banoffee chocolate cups, manchego & chorizo melting biscuts, chai teabags and tiramisu truffles. Or, why not gift a hands-on experience to the foodie in your life – think wine-tasting in Sussex, seafood-foraging in Carmarthenshire, or make your own goat’s cheese in Norfolk.