Great British Food - Christmas 2025

For the paste: 1 large red onion Thumb-sized piece of ginger 4 garlic cloves 1 Scotch bonnet chilli For the peanut butter sauce: 250g sugar-free peanut butter 2 tbsp tomato purée 500ml boilingwater 1. Start by preparing the paste base for the soup. Roughly chop the onion, ginger, garlic and chilli, put into a wfood processor or blender and whizz until you get a chunky paste. If you’re without a food processor, finely mince by hand. 2. Season the chicken pieces with the salt and pepper, ensuring they are well coated, then put into a large pot with the smoked turkey pieces and the paste. Pour in the water, or just enough to cover the meat, then add the bay leaves and bouillon powder. Bring to a boil, then reduce the heat and cook gently for about 25 minutes, or until the chicken is tender and cooked through. 3. Meanwhile, in a heatproof bowl, mix together the peanut butter and tomato purée. Add the boiling water and stir until smooth and well blended. Transfer to a saucepan and cook over medium–high heat, whisking continuously, for 5–8 minutes until the oil starts to separate. 4. When your chicken and turkey are cooked, drop the whole tomatoes into the pot and let them soften for a few minutes. Remove the tomatoes with a slotted spoon, transfer to a blender and blend until smooth. 5. Add the peanut butter sauce and the blended tomatoes to the chicken and smoked turkey. Stir together thoroughly, ensuring the peanut sauce is fully incorporated into the soup. Increase the heat to high and cook for about 15 minutes, stirring occasionally, until you see more oil rise to the surface. Taste the soup and adjust the seasoning with salt, if needed. AlmondCroissant Cookie My viral almond croissant recipe took the internet by stormand you all went wild for them! They quickly became one of mymost popular, most recreated recipes – and for good reason! These delightful treats aremarzipan-based cookies, coated in crunchy almond flakes and dustedwith icing sugar. Here, I’m sharing a small-batch, improved version that's perfect for when you're craving a quick, indulgent treat! Serves: 6 Prepare: 10minutes plus chilling time Cook: 15minutes 50g light brown sugar 100g caster sugar 135g unsalted butter, melted 1 egg yolk 1 tsp almond extract (optional) 150g plain flour 30g ground almonds 50g flaked almonds Icing sugar, to decorate 1. In a mixing bowl, mix together both the sugars and the melted butter until well combined. Add the egg yolk and almond extract, then combine. Gradually add the flour and ground almonds until a dough forms. 2. Using a cookie scoop, portion the dough into 6 even-sized balls, or divide into 6 pieces, each weighing 85–95g. 3. Next, cover a plate with the flaked almonds. Roll the dough balls, one by one, in the almonds until they are completely covered, then shape into pucks and refrigerate for 25 minutes (this prevents your cookies from spreading excessively in the oven). 4. In the final 10 minutes of the chilling time, preheat your oven to 170°C fan and line a baking sheet with baking paper. 5. Transfer the dough pucks to the prepared baking sheet, leaving space between each one. Bake for 12–15 minutes until the edges are lightly golden. 6. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. When cool, dust them with icing sugar. Recipes extracted from Sugar & Spice by Remi Idowu, published by Ebury Press. Photography by Mowie Kay. Cook’sTip Store the cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for longer storage. Simply place them in a freezer-safe container or bag for up to 2 months. RECI PES | REMI IDOWU 99 greatbr i t i shfoodawards.com