Talking of brownies-actually, cookies or slices of cake, a good thing to do is stick a piece of bread inside your tin or storage container. The moisture from the bread will keep the moisture in the brownies for days longer than without. You can replace the bread every few days.
This post was supposed to be a demonstration of a wonderfully simple and foolproof recipe for hot cross buns. More fool me. Alas, after three failed batches, I have resorted to buying some from my local bakery.
So, in its place, I am offering something vaguely in line with Easter, in that it contains a vast amount of chocolate. It is also a recipe which always works, which is a bonus for a cooking blog. This particular brownie recipe was given to me by my friend Luda a few years ago. She adds honeycomb and sometimes crumbled Oreo cookies, which is outrageously good.
Brownies are a contentious issue because the varieties are infinite; some people love nuts, others prefer the addition of dried fruit, some like chocolate chips or honeycomb to chew on. I have tried many of these exotic combinations, but this recipe offers none of these; I have stripped it back to be as straightforward, pure and plain as a brownie recipe can get. These really are ‘just’ brownies. This simplicity should not detract in any way from how amazing these brownies are. They are dense, gooey in the right places, rich and totally satisfying. It also helps that they are truly the work of moments to make. What makes it a great, as opposed to a good, recipe is the use of light muscovado sugar. It brings a subtle fudgy and caramel note to the brownie, which is about a good a companion to chocolate as you can get. As it is not disguised by any extras, I would urge you to buy a very good dark chocolate, by which I mean at least 70% cocoa solids in content.
These are rich enough to serve as a dessert after dinner; simply add a dusting if icing sugar and a big spoonful of creme fraiche.
165g unsalted butter
200g dark, good quality chocolate
3 large eggs
1 tsp vanilla extract
165g light muscovado sugar
2tbps plain flour
1 tbsp cocoa powder (not hot chocolate powder)
pinch of salt
Grease and line a 20cm baking tin or swiss roll tin. Preheat the oven to 180°C.
Break up the chocolate into small pieces, place in a heatproof bowl with the butter. Melt the butter and chocolate over a pan of just simmering water. Be careful not to allow the bottom of the bowl to touch the water. When melted together, remove from the pan and allow to cool a little.
In another bowl, whisk the eggs, vanilla, sugar and salt together. Add the flour and cocoa a little at a time until all combined.
Pour the chocolate mixture into the eggs little by little and whisk until fluffy.
Pour the mixture into the tray and bake in the middle of the oven for about 30 minutes. When it is ready, the top will crack slightly, but you will be able to feel a wobble underneath when you press the top gently.
Allow to cool if you can bear it.
Sometimes only a properly comforting dessert like a crumble will do.
This is a slightly different way of doing a crumble, which I came across in a very old Gary Rhodes book several years ago and is now the only way I cook it. The main difference is that the fruit and the crumble bits are cooked separately and then assembled. What you get from this is the soft, hot fruit, crowned with a really crunchy topping. Purists will baulk at this, but I find the stark difference in textures wonderfully satisfying. You can add 75g of nibbed almonds to the crumble topping if you are so inclined. I am not.
It’s not often in cooking that you are told that lumps are important, but for this topping, they really are. When you mix the butter, sugar and flour together, it is really vital to pinch the mixture together so you get a mixture of smaller and larger lumps, as shown in the picture below. If you don’t create these lumps, you will just have a tasty powder and not really a crumble topping at all. The more variety in sizes, the better the texture.
I have used apple here because I love it, but you can use any fruit; pears, plums and rhubarb will all be great, although you will have to add more sugar for the rhubarb if you want to avoid a tummy ache.
Crumble with custard is a given in my house. Some people swear by Bird’s, for that schoolday nostalgia, but you can also buy some very good fresh custard from the supermarket now. I often buy this, but if I have time, I love to make my own. I cannot pretend it’s a very easy or quick process. However, don’t be afraid; stick with the guidelines below and you will be beam with pride if someone asks if the custard is homemade. The recipe below is very rich, very creamy and very luscious. It is not an everyday indulgence. I have experimented a lot with different recipes and ingredients; sometimes you want a blowout and have the full fat version, but if you want a lighter version, you can used all semi-skimmed milk instead of the milk and cream option below. Be aware that making it this way means you will be standing a stirring the mixture for about three times longer than with a full fat version. It will seem like it is never going to thicken. Your will to live may wane slightly, but keep at it, as it will thicken eventually. If your patience doesn’t stretch that far, you can always reach for the Bird’s.
Deconstructed Apple Crumble
For the apple part
700g Bramley apples, peeled, cored and chopped into large chunks
2 large eating apples, peeled, cored and chopped into large chunks-Coxes work nicely
75g caster sugar
zest of 1 lemon
For the crumble
175g plain flour
75g demerara sugar
Preheat the oven to 180°C.
Start with the topping. In a large bowl, rub the butter into the flour until it has a breadcrumb texture. Add the sugar, mix. Begin to work through the mixture, pinching it together with your fingertips to create different sized lumps. Spread the mixture out on a baking sheet and bake in the oven for about 15-20 minutes, turning occasionally. Once it looks crunchy and golden, you can take it out and set aside until you need to use it. Once cool if you put it in an airtight container, it will last a few days.
For the apple base; melt the butter in a large pan and add the apple. Turn in the butter and then add the sugar and lemon zest. Turn the heat right down and cook for about 15 minutes until the apples are soft. Try to resist the urge to stir them too much, or you will end up with apple puree.
When you are ready to make the crumble, put the cooked apple in a baking dish, top with the crumble mixture and heat in the oven for about 10 minutes. You can also reheat the apple in a pan or in the microwave and just top with the crumble if you wish.
8 egg yolks
75g caster sugar
1 vanilla pod
300ml full fat milk
300ml double cream.
Pour the milk and cream into a pan. Split the vanilla pod, scrape out the seeds and add to the milk and cream. Throw in the pod as well. Bring the mixture to the boil, then remove from the heat. Leave to cool slightly.
Beat the egg yolks and sugar together in a heat-proof bowl until well mixed. Put the bowl over a pan of simmering water and pour in the cream mixture. Stir continuously-it is vital to keep it moving, so you don’t get lumpy custard. I find a wooden spoon works best for this.
As the eggs cook, the custard will start to thicken. The test to know when it is ready is to coat the back of the wooden spoon with the mixture, then run your finger over the back of it. If the line you have drawn stays open as in the picture below, the custard is ready, if it fills up straightaway, you need to cook it for a bit longer.
If you are not using this immediately, cover the mixture with some greaseproof paper to avoid a skin forming.
You can serve this cold or warm, but do not let it boil when reheating it, or it will split.
What do you put on your toast? On one side, there’s butter – rich, creamy, defiantly full-fat and made for millennia by churning the milk or cream from cattle. On the other, there’s margarine: the artificial spread invented in the 1860s. It might not taste delicious, and it doesn’t sink into your toast like butter, but for decades margarine has ridden a wave of success as the “healthy” alternative.
However, sales of margarine have plummeted in the last year, according to Kantar, with “health” spreads sales dropping by a massive 7.4%.
Meanwhile, butter, the health pariah of so many years, seems to be back in fashion. We bought 8.7% more blocks of butter in 2013. This seems due to two factors: butter is no longer much pricier than margarine and we are all using butter in our newly acquired frenzy for baking. We are also becoming more aware of what is in our food and many of us are veering away from processed foods.
Margarine was invented in 1869 by a French food scientist, Hippolyte Mège-Mouriès, who came up with the recipe when Napoleon wanted to find a long-life alternative to butter to feed troops in the Franco-Prussian war. Mège-Mouriès mixed skimmed milk, water and beef fat to create a substance similar to butter in texture. He called it “oleomargarine” after margarites, the Greek word for pearls – a reference to its pearly sheen. In 1871 he sold the patent to Jurgens, a Dutch firm now part of Unilever.
Beef fat was soon replaced by cheaper hydrogenated and non-hydrogenated vegetable oils. After the Second World War, it was a legal requirement to add vitamins to spreads, thus paving the way to make spreads the ‘healthy option’.
Butter has often been sited as the bad option for health reasons, but margarine has taken a bashing on the health front in recent years, too. Negative press about trans fats in the 00s saw many brands remove hydrogenated fats from their spreads and reformulate their recipes. However you look at it, margarine is a highly processed food. It becomes even more unappetising the know that the natural colour of margarine is a dirty grey colour: the fact it is yellow is all down to colouring.
For our generation and that of our parents, butter was always the enemy. Our grandparents knew different. They stuck with a food that had been around for hundreds of years. The truth is that it butter is naturally high in saturated fat, but it is high in vitamins, the sort of cholesterol that is vital for brain and nervous system development and various natural compounds with anti-fungal, anti-oxidant and even anti-cancer properties.
In 2012, a British Medical Journal article by cardiologist Dr Aseem Malhotra, which urged us to choose butter every time, hit the headlines. There seems to be increasing evidence that a diet containing saturated fats, such as those found in butter, do not cause coronary disease. Doctors would still baulk at the suggestion that a diet high in these fats is necessarily healthy, but saturated fats are now beginning to be seen as not the devil food that they have been.
Certain spreads have supposed added value for health by being based on monounsaturated fat-rich olive oil. However, liquid olive oil requires solidification through processing, and this detracts from any healthy properties it may have. Also, like other margarines, olive oil-based spreads will generally have other processes inflicted on it including bleaching, deodorising, colouring and flavouring. An olive oil spread is a very far cry indeed from the extra virgin olive oil we may use for roasting vegetables or as the basis for a salad dressing.
Whatever the base ingredients in margarine, the end product is always a highly processed and chemicalised foodstuff – in stark contrast to the relatively natural nature of butter (made by the churning or milk or cream).
Bearing in mind the fact that margarine is so often assumed to be the hands-down winner in the battle with butter, you might expect there to be plenty of evidence for its superior health effects. Actually, the evidence in the area is scant, and what exists should give us cause for concern.
There are, for instance, two epidemiological studies in which the relationship between butter and margarine consumption and risk of cardiovascular disease was assessed. In neither study was butter consumption found to be associated with increased risk. However, it was a different story for margarine: both studies linked its consumption with worsened health outcomes.
Even more concerning are the findings of what is known as the Sydney Diet Heart Study. Here, men were split into two groups. In one, men ate their normal diet, while in the other the men were instructed to eat a diet rich in safflower oil, ( an oil very close to sunflower oil) including safflower oil-based margarine. The men on this ‘heart-healthy’ diet actually ended up being 74 per cent more likely to die of heart disease.
Then we come to the matter of taste. There are very few people who would honestly say they preferred the taste of margarine to butter. Despite the fact that many spreads add milk to their recipe does not mean it can begin to compare with the taste of butter.
I have always been a butter fan, the synthetic taste of margarine means I would rather have dry toast coat it with spread. I am also wary of the fact that if you believed every article or piece of research you read about food, you would be living off organic celery for the rest of your life.
Putting aside all the recent research into the benefits of butter over margarine, my general tastes and instincts tell me that any food as processed as margarine cannot be good for your health or, indeed, your palate.
Pastry is a case in point: no nutritional it’s would recommend eating it every day, but if you are going to eat it, make sure it is as good as it can be. Many people think life is too short to make pastry, but I recently picked up a ready made packet of puff pastry in the supermarket. The ingredients were:
Wheat Flour,Margarine ,Water ,Ethanol ,Sugar ,Salt ,Acidity Regulator (Citric Acid) ,Margarine contains: Vegetable Fat ,Water ,Emulsifier (Mono- and Di-Glycerides of Fatty Acids, Sunflower Lecithins) ,Acidity Regulator (Citric Acid) ,Salt.
In fact, ready made pastry can be excellent and great thing to have in the freezer, just make sure that it is all-butter. In the same supermarket, a packet of all butter pastry contained:
Wheat Flour,Butter (29%) ,Water ,Salt.
This sounds less like something from a sci-fi film and more like something I would be happy to put into my body.
I am on a kind of pastry-pilgrimage at the moment, as I have always found it a bit tricky. I will be posting a recipe for a chicken pie very soon- with homemade pastry. Made with butter, naturally.
You may have noticed that I am a huge fan of pasta; fresh or dried. I have often been aware of an unfathomable snobbery about using dried pasta rather than fresh, that fresh pasta is superior in some way. I cannot understand this. It is not the case of one being better than the other because fundamentally they are very different creatures.
Unless it is specified, dried pasta is often made with just flour and water, no eggs. By Italian law dried pasta must be made with 100% durum semolina flour and water. It is more robust in texture than fresh pasta and suits oily, rich tomato-based sauces. Dried pasta, especially the more complex shapes (such as radiatore) are designed for grabbing and holding onto sauces. Dried tube pasta (ziti or penne) often has ridges or slight abrasions on the surface to hold onto the pasta sauce as well. These ridges and bumps are created during the extrusion process, when the pasta is forced from a copper mold and cut to desired length before drying. However most producers worldwide use steel molds for the sake of faster and cheaper production. The steel molds produce pasta that is a bit too smooth to hold onto sauce. Fortunately more pasta makers outside of Italy are starting to use the older style copper molds; this pasta tends to be more expensive, but you will taste a difference.
Fresh pasta is much more delicate; it suits lighter sauces and will usually contain eggs. It cooks in a matter of moments and is much easier to spoil than dried. Filled pasta such as ravioli or tortelloni will always be available as fresh. In its place, fresh pasta is truly wonderful and a very special thing to eat.
Often, it is actually more important how to cook the pasta as whether pasta is dried or fresh, if it is not cooked properly, it will not be great.
There is no way that I can make the case for making fresh pasta by saying it is quicker than buying a packet, but I can say that it is worth the effort. If you want to make your own filled pasta, there is not any other option. It is a slow process when you first start, but with practice, you will be able to knock up a batch in no time. If you mess it up, do not worry-it is only flour and eggs after all. Pasta machines are not expensive and make this process so much easier, but it you are not sure how often you will use it, simply use a rolling pin. You will not get incredibly thin and delicate pasta, but it’s a good place to start.
Once you get the hang of it, it can be quite addictive. There are infinite shapes and fillings you can make. The pasta itself can also be adapted to your mood; try adding some cracked black pepper for texture, some fresh beetroot juice for amazing colour or the blackest squid ink for incredible flavour. But the main bit of advice is to keep trying; even those Italian mammas have to start somewhere.
How to Make Fresh Pasta
100g good quality flour-00 Italian flour is best
1 medium organic egg
pinch of salt
semolina flour to dust
Put the flour and eggs in a bowl and mix together using your hand into a rough mixture. Just use one hand as it is easier to keep one dirty and one clean.
Tip the mixture onto a counter and bring together into a rough ball; it may seem too sticky or dry, but do not be tempted to add flour or water at this point.
Knead the dough as you would work bread, until it starts to come together and feel more malleable. Keep going; you will need to work at it for a good five minutes or so until it starts to feel soft, with a texture like firm Play Doh. This is part of the relationship with the dough; you will get to know when it starts to feel right. This just takes practice, but keep going and it will come together into a smooth ball eventually. There are tiny variations in the way the flour has been milled or how old it, or indeed how warm your kitchen is, that will make a difference to how easily and how quickly the pasta comes together. If it refuses to come together after 10 minutes of effort, add a teaspoon of water and try again. Pasta dough that is too wet will stick to the pasta machine and adding too much flour will make it heavy. When the ball of dough has come together, wrap the ball in cling film and put aside for an hour or so to rest. You can leave it for longer if convenient, but that is the minimum if possible, as it allows the gluten to develop and the dough to relax, which makes it much easier to roll out.
If you have a pasta machine, set it up on the widest setting. Dust the worktop with a tiny bit of semolina flour if you have it, if not, ordinary flour will do fine. Roll or press the dough out to flatten it out, then feed the dough through the pasta machine, slowly.
Try to keep the pace consistent if you can. Double the dough over and feed through at the same setting again.
Here is is important to consider how you are handling the dough. As it gets thinner, if you pick it up in the usual manner, it is likely your fingers will go through it. It is therefore important to try and get into the habit of using the back of your hand when you are guiding the pasta out from the bottom on the machine and when you are feeding it through again.
If you are making pasta for more than one person, you will need to cut the dough and feed it through the machine in stages, otherwise the pasta will get too long to handle. When you have processed all the pasta through the machine down to the thinnest setting, dust the counter and lay the pasta flat.
If you want to make thick ribbons such as tagliatelle or pappadelle, gently roll each flat piece of pasta up into a loose roll.
Take a very sharp knife and gently cut through the rolls to make the individual ribbons. Let the weight of the knife glide through the dough to keep each ribbon separate. Work though the rest of the dough and shake out the ribbons.
Dust the ribbons with semolina flour. To cook, drop into boiling salted water for 2 minutes. Serve with your favourite sauce.
There is often an alchemy in good food: certain ingredients are enhanced simply by pairing them with certain others. Smoked salmon with spicy horseradish, sea salt with hot caramel and oily mackerel with tart gooseberries.
Chocolate and peanut butter may not be such a chic combination, but nonetheless, it is nothing short of genius. This is one of those dream partnerships: the rich, stick-to-the-roof of your mouth quality of the peanut butter seems to meld perfectly with the unique melting qualities of chocolate.
I do not know whether to boast or be embarrassed about how easy these are to make. What I will tell you is that these squares will win you friends and great influence wherever you take them. I do not know anyone who hasn’t tried them, closed their eyes and become strangely quiet as the flavours meld in the mouth. They are reminiscent of Reese’s Peanut Butter Cups, but much more interesting from the texture of the caramelised peanuts scattered over the top.
These squares make gorgeous petit fours or larger squares of loveliness. You can use all dark chocolate as a more sophisticated topping, but normally I like a mixture of half dark and half milk. There are not many ingredients, so quality will shine through. Buy chocolate with a high cocoa content: it makes up of the recipe and so good chocolate does make a difference.
Apparently they keep well, but I wouldn’t know anything about that.
Peanut Butter Chocolate Squares
For the base
250g smooth peanut butter
200g icing sugar
50g softened butter
50g dark muscovado sugar
For the chocolate topping
150g dark chocolate
150g milk chocolate
For the nuts
50g salted peanuts
30g icing sugar
Line a Swiss roll or brownie tin with cling film.
Mix all the base ingredients together in a mixer. You can do this by hand but it is a bit hard going. The mixture will be a little like rubble. Using your fingers or the back of a spoon smooth the mixture evenly in the base of the tin.
Melt the chocolate and butter together in a bowl over a pan if gently simmering water. Make sure the water does not touch the base of the bowl as it will make the chocolate split.
Pour the chocolate mixture over the peanut butter base and smooth.
Heat the oven to 180. Mix the peanuts with the icing sugar and a few drops of water to combine. Spread the sugary nuts over a baking tray and bake for about 10 minutes until the nuts caramelise. Leave to cool.
Sprinkle the caramelised nuts over the chocolate top. Chill until required then cut into the desired size.
I love reading nostalgic musings in various food books about beloved recipes passed down through the generations. It also makes me laugh when I try and come up with something similar when I think of ‘baking tips my grandmother taught me’. The summation of such knowledge passed to me by my own grandmother is actually only two things: always use more butter and that sandwiches should be constructed of more meat than bread.
My Nana was, quite simply, the most amazing person I ever had in my life. She was my mentor, role model and protector. She was not, it is fair to say, a cook or a baker if any sort. She would not mind me saying this, as it was true. She also had far too many other things to be getting on with, such as looking after four children, nine grandchildren, several ageing relatives and, oh yes, having three jobs, one of which was running one of the largest textile factories in the country. At the same time.
Although she was not a baker herself, she was always more than happy to be my taster. I first made this cake for her on one of the many occasions she came to stay with me when I was at university. She actually came to stay in my room several times whilst I was in halls. As you can probably gather, this was not the normal grandmother-granddaughter relationship. Anyway, on this particular visit she had bought me a loaf tin, a new whisk and we were on our way. I continued to make this cake for her until she died, as she really loved it. Her tastes were quite old fashioned in the sense that she enjoyed traditional flavours and familiar textures. This is the very essence of this cake; even if you have not eaten madeira cake very much before, it still tastes wonderfully comforting in its familiarity. It is dense, yet light, buttery and subtly fragrant with lemon. There is no greater cake to go with a cup of tea.
I had not felt like I wanted to make this cake without her to share it with for a few years, when I happened upon a jar of poppy seeds when I was clearing out a cupboard. It immediately reminded me of this cake and with it, thousands of warm and happy memories of my Nana and so this post is dedicated to her. This is a cake that tastes of love, comfort and home and I think she would say it deserves to be shared. Though she would probably say it needed more butter.
Lemon and Poppy Seed Madeira Cake
250g softened butter
200g caster sugar plus extra for dusting
210g self raising flour
90g plain flour
Zest and juice of one large lemon
2tbs poppy seeds
Preheat your oven to 170°C and butter and line a 450g loaf tin.
Mix the butter and sugar together until light and fluffy. Add the eggs one at a time along with a spoonful of flour.
Add the lemon juice, zest, poppy seeds and the rest of the flour and mix until well combined.
Put the mixture in the lined loaf tin, smooth the top and sprinkle some caster sugar over the top. A tablespoon is about enough.
Bake for a hour and ten minutes, checking that a knife comes out clean when poked through the centre.
Leave to cool in the tin for 15 minutes or so and then cool on a rack.
Best served sliced thickly with a strong cup of English Breakfast tea.
Pastry is often the nemesis of the most experienced cook; it certainly has been one of mine.
One of the issues I used to have was making the raw pastry fit into the tin snugly. By pressing with your fingers, you often push right through the pastry and make unsightly holes or marks with your fingertips or nails. This is especially true if your pastry is very thin and if you are using fluted tart tins.
The trick is very simple. Simply roll a small ball of pastry and use this to gently ease the pastry into the edges of your tin. No holes, no fuss.
This January I have decided to abstain from abstinence. Whilst the rest of the world resolves to lose three stone in two weeks, stop drinking, stop eating, stop spending and actually stop doing anything vaguely pleasurable, I resolved to start the year in a distinctly pleasurable way; by making a cake. What I want after all the rich dried fruit and chocolate over Christmas is something fresh, zingy but still deeply satisfying. It has to be something with citrus and it has to feel like it is bringing a little light and sunshine back into the greyness of the post-festive world.
I discovered this cake a long time ago and make it every year, as soon as clementines appear in the shops and markets. The original recipe for the Clementine Cake comes from Nigella Lawson’s first book, the ground-breaking How To Eat. Incredibly, this book was first published in 1999 and remains at the heart of my cooking inspiration.
This cake is probably one of the easiest and most satisfying to make, especially at this time of year when January threatens to suck the very life from you. It is a fat-free cake, in the sense that there is no butter or oil added to the mixture. What the recipe calls for are ground almonds, which give all the moisture and taste you could need. The result is damp and moist. So much so that it tastes as though it has been drenched in syrup of some sort. You are welcome to do this, but you really do not need to, as the moisture from the fruit saturates the cake. Best of all is that this cakes improves with age and will keep for a week or so. The use of the whole fruit, pith, peel and all, means it is not overly sweet, as it keeps a freshness and slight sharpness, perfect for this time of year.
Using whole citrus fruits might seem like an odd thing to do, but it is from an old Middle Eastern tradition of cake-making. It adds a wonderful layering of flavour to the cake that you simply do not get from using fruit juice or peeled fruit. The first time it came into the consciousness of Britain was probably in Claudia Roden’s A Book of Middle Eastern Food from back in 1968. Back then, there were no blenders or processors and so the cooked oranges had to be laboriously pushed through a sieve. Thankfully, things are much simpler now, but if you don’t have a blender of any kind, you can still make this cake with relative ease.
Nigella’s Clementine Cake
375g clementines (approx. 4 medium-sized ones-or you can use 2 oranges)
6 free range or organic eggs
22 g white sugar
250g ground almonds
1 tsp baking powder
Put the clementines (or oranges) in a pan and cover with cold water, bring to the boil and simmer for about 2 hours. Make sure you keep an eye on the water level so it does not boil dry. Remove from the water and leave to cool, cut and remove any pips. Put the whole clementines (or oranges)-skin, pith, everything-and give a quick blitz with a hand blender or processor until a pulpy paste.
Preheat the oven to 190ºC and butter and line a 21cm / 8 inch cake tin, with a loose bottom.
Add all the other ingredients to the bowl or food processor and mix. You can also do this by hand.
Pour the cake mixture into the prepared tin and bake for about an hour. Check the cake after 45 minutes, as the sugar from the fruit tends to make it turn dark quite fast on the top-if it turning too dark, simply cover with some foil. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, remove from the tin.
Serve with creme fraiche or Greek yoghurt. It is actually better a day or so after it is made, as the flavours seem to meld together better, but obviously, you can eat it straightaway if you really cannot wait.
I was listening to the radio the other day where the show was hosting a phone-in about Christmas dinner hints and tips. All I can say is that I think therapists will have a huge surge in business after the festive period if those callers were anything to go by. One woman was so overcome with the prospect of making lunch for ten that she actually broke down during the call.
I actually really hate many of the articles around at the moment giving relentless tips about how to make this ‘the best Christmas ever!!!!’ I think they are often condescending and always build up Christmas to such gargantuan proportions that it cannot help but be a let-down in some way. You have failed if you do not make your own crackers and your relatives will never forgive you if you do not cook turkey, beef and goose.
Everyone has their own ways of doing things; my mother buys her presents throughout the year to spread the cost but also so she can feel quietly smug by the end of November when everyone else is starting to feel that rising panic in their chests. I also have friends who leave their shopping until Christmas Eve every year. I think they secretly enjoy the jeopardy and feeling of naughtiness that comes with it. Personally, I could not think of doing anything worse.
I have been cooking Christmas dinner for my family since I was quite young; I have always enjoyed pottering in the kitchen away from the chaos of wrapping paper and crying infants next door. Over the years, I have gathered a few things that save time, money and a fair amount of sanity. Please follow them if you wish, but the whole point of Christmas is to have fun and a rest, not feel pressured into having yet another list of things to do.
Happy Christmas to you all!
Christmas Tip 1
Make your own bread sauce. It tastes so much better than anything bought and is actually much cheaper. I make mine the week before and freeze it.
Christmas Tip 2
Order your cheese early. Go to a specialist shop, where they will be delighted that you have been so organised and will help you choose something special. Usually this means you can pick it up on a day of your choice, without having to queue for an hour and a half to be greeted with the fact they have run out of Stilton.
Christmas Tip 3
Use your freezer. Bread sauce, cranberry sauce, pigs in blankets and stuffing can all be made well in advance and frozen. I would not advise freezing the turkey though, as it tends to make the proteins in the meat tighter, which makes it tougher.
Christmas Tip 4
Rest the meat. Do not worry about the turkey going cold when it is out of the oven. You do not need to serve it straightaway, in fact-it is a disaster if you do. Meat needs to rest. A 10lb turkey will sit quite happily for two hours or more after it is taken out of the oven. Simply tent it in foil and cover with a towel. It will not be cold, but will be juicy and moist.
Christmas Tip 5
Read the recipe. This sounds so obvious, but if you are making something to a recipe, read it once and then read it again. There is nothing worse than starting a dish a realising you do not have the right ingredients or the correct equipment.
Christmas Tip 6
Clean and clear out the fridge and freezer now. There are never enough places to store cold items and so throwing out those old jars of jam at the back of the fridge will help free up valuable space.
Christmas Tip 7
Stock up on foil. It is a certainty that you will run out of this at some point; everyone always does, so buy several rolls now.
Christmas Tip 8
Keep it simple. Many people think that Christmas is the perfect time to experiment and try out new, ambitious recipes. The answer to this is don’t. It will go wrong, someone will cry (probably you) and the resentment will stay with you for days.
Christmas Tip 9
Keep things off the hob if you can. Once your gravy is done, put it in a thermos to keep warm. Steam vegetables in the microwave. Anything that avoids the kitchen looking like a steam room is a good thing.
Christmas Tip 10
Roast potatoes wait for no man. The meat can sit, the sauces can sit, the vegetables can sit (for a short time), what cannot wait are the roasties. Any more than a few moments and they will start to go soggy; this is my definition of a Christmas disaster, so try and time the meal so that it is served as the potatoes come out of the oven.
Good luck and happy cooking.