Great British Food - Christmas 2025

5 WAYS WITH… There’smore to thiswarming spice than gingerbread (asmuchaswe love it...) GINGER 1 GINGER PARKIN First, melt together in a saucepan 100g butter, 120ml milk and 200g golden syrup. Combine 200g self raising flour, 200g oatmeal, 2 tablespoons dark brown sugar and 2 teaspoons ground ginger in a bowl and combine. Roughly chop 30g stem ginger and mix through, then bake for 60 minutes at 150 º C/130 º C fan or until cake skewer comes out clean. 2 APPLE & GINGER CRUMBLE Chop eight cooking apples and spritz with the juice of half a lemon. Finely chop 50g stem ginger and combine with the apple mixture, then add a teaspoon of mixed spice, 125g soft brown sugar and 2 tablespoons of Kings Ginger. Place into an ovenproof dish. In a separate bowl combine 200g plain flour with 200g unsalted butter until it resembles breadcrumbs, then add 50g demerara sugar and 100g ground almonds. Top the fruit with the flour mixture then bake for 45 minutes at 200 º C/180 º C fan. 3 GINGER RUM TRUFFLES Melt 300g dark chocolate over a bain marie without letting it get too hot, cool a little, then mix in one egg yolk, 15g butter, 1 teaspoon whipping cream, 1 teaspoon rum, and 20g chopped crystallised ginger. Whip until thick, then roll into balls. Dust each ball with cocoa powder then place in the fridge to set. 4 ORANGE & GINGER HOT CHOCOLATE For one person, melt 30g dark chocolate flakes into 180ml milk – either dairy or plant-based alternatives work well. Add the zest of half an orange and add a splash of syrup from a jar of stem ginger and mix well, then serve. 5 CANDIED GINGER Peel and thinly slice 450g fresh ginger – ideally with a mandolin for uniformity. Place in a saucepan and cover with water and a small pinch of salt, then simmer for 30 minutes. Drain, retaining half of the water. Put the saved water into a saucepan with 200g granulated sugar and a pinch of salt, and add the ginger. Bring to the boil then lower the temperature and simmer for 30 minutes, until a sugar thermometer reads 107 º C. Drain then lay out each slice separately so they don’t stick, and leave to cool for 2 hours before coating in granulated sugar. Leave out to dry overnight. 27 greatbr i t i shfoodawards.com RECI PES | GINGER