Great British Food - Christmas 2025

11 B E A S EASONAL FORAGE R Foraging isn’t just for the warmer months – there are several things you can collect at this time of year. As ever, consult a field book or expert source if you’re not 100% certain you knowwhat something is. Sweet horse chestnuts are abundant in winter, and are gorgeous roasted over an open fire and drizzled with honey, or caramelised in a praline solution in the oven. In need of a refresh? You can gather pine needles to make a cleansing, vitamin-rich herbal tea. 15 SWAP TURKE Y. . . FOR GOOS E Before turkey became fashionable, goose was the main centrepiece for Christmas lunch. Ironically, today it’s more expensive than turkey, but we think it’s absolutely worth splashing out for this special occasion. Goose is tender, gamey and rich, and its beautifully crisp skin really is something to behold. Serve with roast potatoes, roasted apples, and braised red cabbage. To cook, place it on a trivet in a very very deep pan. Pierce the skin all over, and pour over a kettle of just boiled water. Drain. Smother (we mean it) the bird in sea salt everywhere, then cook at 200ºC (180ºC fan) for 15minutes per 450g, plus 20minutes. Be extremely careful removing from the oven. The fat can be stored, once cooled, in tubs in the freezer. We like to add herbs like sage, rosemary and thyme. You’ll have enough goose fat to cook roasties throughout the year. 14 F EAST L I KE THE I TAL I ANS We rather like the Italian tradition of celebrating Christmas on 24th December with a huge homage to seafood. Whet your appetite with an aperitif and antipasti of smoked salmon crostini and octopus salad, before launching into a second course of seafood pasta or risotto, followed by whole baked, grilled or pan- fried fish and vegetable dishes such as roasted artichokes and sauteed spinach. Finish with sweet wine and a slice of pandoro or panettone. 12 G I VE THE G I F T OF RUDOL PH ROCKY ROAD Rocky road is so, so simple to make, and decorated with festive sprinkles and parcelled into clear cellophane bags, tied with ribbons, is an excellent foodie gift. To make 12 to 16 pieces melt 100g milk chocolate, 300g dark chocolate, 100g golden syrup, 50g malt extract and 100g butter in a pan or a bowl in the microwave. Add 150g roughly crumbled shortbread, 100g roughly crumbled chocolate digestive biscuits, 50g roughly chopped walnuts, 100g sultanas, 50g mini marshmallows and 2 tablespoons chopped jelly sweets (we used Jelly Babies). Combine, and pour into lined brownie tin or small roasting tin. Pop in the fridge to set before cutting into pieces and packaging. 10 GATHE R ROUND FOR A COOK I E BAKE -OF F Amuch-loved Canadian Christmas tradition is getting together with loved ones to spend a day baking festive cookies that will see the family through the holidays. Call in your besties, don that apron, and get out that rolling pin for a morning or afternoon of dough-fuelled fun – over a few glasses of mulled wine, of course. Find cookie and biscuit recipes at the Great British Food website.. 13 CR EAT E A FAMI LY COOKBOOK We adore this idea. Chat to your parents, grandparents, aunts, uncles and cousins, and gather recipes from all generations to go into a family cookbook. There are lots of online facilities for inexpensively creating your own book with short print runs. It’s the gift that keeps on giving, and something to be cherished and used for years and years to come. 15 greatbr i t i shfoodawards.com FEATURE | WINTER INSP IRAT ION