Great British Food - Christmas 2025

17 MAKE A G I NGE RBR EAD HOUS E Gingerbread will keep for several days (sometimes a couple of weeks), and a gingerbread house masterpiece is something to proudly display on your dining table – tucking in on Christmas eve with a glass of Irish cream liqueur or a tot of rum. You’ll find several recipes for gingerbread on the Great British Food website, and can discover printable gingerbread house plans online. Go all-out on the decorations, covering yours in shimmering edible spray, golden sprinkles, sweets and chocolate. 19 F I L L YOUR OWN CHR I STMAS CRACKE RS Around 30% extra household waste is created by Christmas each year – including those crackers. For 2025, up your eco game by buying recycled paper or reusable fabric crackers you can fill yourself. Suggestions for filling include a fancy chocolate and handwritten joke or trivia and sweeties, or how about sharing that recipe everyone in the family loves? 18 BU I L D YOUR OWN ED I B L E ADVENT CAL ENDAR We can’t deny the thrill of ripping open the window of an advent calendar (no matter how cheap and tacky what we’ve chosen is), but if that’s not your ‘thing’ and you want to elevate advent this year, why not make your own? You can easily find fabric and wooden reusable calendars online and in crafting shops. Each window or drawer can then be filled with foodie treats you love, or themed. How about miniature bottles of gin, individual artisan chocolate bars, or exotic spice blends? 16 MAKE YOUR OWN STUF F I NG Don’t buy boxed this year, prep your own stuffing balls. It really is easy, and can be done in advance, so all you need do is whip them from the freezer before cooking on Christmas Day. Gently saute a finely chopped onion and a head of finely chopped celery until soft, but not coloured. Add flavourings of your choice – a couple of handfuls of dried fruit such as apricots, figs or prunes, and your favourite herbs (2 tablespoons). Next, stir in 500g chopped fresh or vacuum-packed chestnuts, 100g breadcrumbs, and 50g of crushed toasted nuts or seeds. Season to taste then roll into balls. Open freeze on baking sheets and store in bags until Christmas Day. They can go into the oven during the last 30minutes of cooking the roast potatoes. 20 3 R E T RO CANAP E I DEAS Party like it’s 1979 with these blasts from the past – each with a modern twist • Pineapple and cheddar on sticks are musts. But how about fresh fig and stilton, manchego and fresh pear, or feta sprinkled with roasted crushed pumpkin seeds skewered with watermelon? • Dress prawns inMarie Rose sauce and serve in baby gem lettuce ‘cups’. Pimp themup with a touch of crispy chilli and garlic oil on top. • Vol-au-vent cases are a party host's life saver. Fill themwith creamy mushrooms and finish with truffle oil and a sprinkle of fresh thyme. 21 STOW AWAY CHR I STMAS CHUTNEY No Boxing Day buffet table is complete without a raft of pickles and chutneys, and nothing beats homemade. Make yours by roughly chopping 450g onions and placing in a pan with a thin covering of water. Bring to the boil, then simmer until soft. Add 1.5kg peeled, cored, chopped apples, and 100g chopped dried fruit of your choice. Followwith 570ml cider vinegar, 1 teaspoon salt, 225g sugar, 1 teaspoon cinnamon, generous grating of nutmeg, 1 teaspoon ground ginger, and 1 star anise. Simmer on a gentle heat to dissolve the sugar, then bring to the boil. Turn to a mediumheat and cook for around 20minutes until thickened. Decant into sterilised jars. greatbr i t i shfoodawards.com 16 FEATURE | WINTER INSP IRAT ION