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In this new issue...

Welcome to our December issue, celebrating all things festive. As the party season approaches we’ve got entertaining ideas covered, including easy 2-ingredient cocktails, healthy canapé ideas and a shopping guide of party picks, as well as Victoria Moore’s top tips for surviving this boozy time of year. 

Plus, Bluetooth whisks, cocktail pods and remote-control kettles – is this the future? This month we’re talking about how to make your kitchen smarter.

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In this month's issue

Winter Collection supplement

Free with this month’s issue, our winter collection supplement contains over 50 recipes for the cold weather, including warming one pots, 30-minute dinner ideas and handy recipes for using up leftovers. And for dessert, indulge in comforting puds like baked apple & toffee crumble and burnt butterscotch rice pudding

Celebration showstoppers

Steal the show this holiday season with tempting twists on Christmas classics, including our sticky stem ginger & mustard glazed ham, clever Christmas dinner Wellington and epic giant hot cookie pie. Follow a foolproof Christmas lunch menu for fuss-free festivities. Or if you’re watching your waistline, check out healthy canapés to keep everyone happy.

Star chefs

Fancy something fresh, flavoursome and turkey-free? Tom Kerridge’s New Year’s Eve menu, features spice-cured tuna tacos, maple-glazed duck with orange & watercress and double chocolate & passion fruit tart. Or, try a festive feast from Rick and Jack Stein, including Rick’s Fish pie and a zingy blood orange cheesecake

Gifts galore

Minimise spending and earn brownie points with homemade edible gifts for loved ones this Christmas. Choose from savoury biscotti, apple, date & tamarind chutney or potted cheddar with ale & mustard. Or for something sweet, kids will love making our easy Neapolitan bourbons or snowy chocolate crackle biscuits

Eat like a local

We bring you the best cold winter getaways, including wine tasting in snowy Solden, Austria; Christmas markets and marzipan mania in Lubeck, Germany and five-star food on the slopes around St Mortiz, Switzerland.