- Food & Drink
It’s the 23rd December and I know exactly what you’re thinking: I’ve got the presents, put up the tree, secretly eaten all the good ones out of the tin of Quality Street and put the sherry in the fridge, but NIGHTMARE! I’ve forgotten to make the crispy cheese pancakes in the manner of Findus! Christmas is RUINED.Continue Reading →
Do you like baking? Do you also like Christmas? How about Christmas-related baking – do you like that? You do? Then this month’s issue of delicious. is for you.
On page 65, past the features on homemade [...]Continue Reading →
A great evil is upon us: the evil of the Brussels sprout. Christmas wouldn’t be Christmas without a giant serving dish of miniature brassicas being brought to the table and then being politely ignored for as long as possible.
Normally I do my best to avoid the [...]Continue Reading →
Last week Leonard held a Christmas Mull. A bucket of red wine seething with port, brandy, sugar, spices and orange juice was kept at a constant, mouth-melting simmer and, for once, we didn’t accidentally set it on fire.
Because the Mull was a powerful beast, Leonard needed [...]Continue Reading →
Already bored with the super sweet mince pies that have been doing the rounds in offices and at Christmas parties this week? The head to The Dabbler for a venison mincemeat recipe and add a whiff of Medieval Yuletide to your Christmas feasts.Continue Reading →
And so I am at home, ensconced in the bosom of my family, considering the merits of Quality Street over Roses and waiting for my sherry glass to be refilled. But there is still time for one last mince pie recipe, especially as it’s not [...]Continue Reading →
It’s the night before the night before Christmas and if Father Christmas has any sense, he is fitting snow chains to his sleigh and fog lights to the reindeers. If he has a lot of sense, he’ll fill out a billion “Sorry You Were Out” cards [...]Continue Reading →
Because I have no mercy on my guests, people who come to our house’s Christmas party next weekend will be subjected to mince pies made with beef mincemeat. Reactions to my plans have ranged from: ‘Ooooh, interesting,’ to ‘But there will be real mince pies, won’t [...]Continue Reading →
If you’ve read the comments on the Mulled cider post, then you’ll have read the story of the flaming pot incident. That incident taught me two crucial things about mulled wine:
1 Don’t put in so much hard liquor and fortified wine that it makes the [...]Continue Reading →
A tsunami of cheese and meat is just 22 days away. Less if you’ve already started going to Christmas parties and eating bits of goats’ cheese on toast, mini Yorkshire puds stuffed with beef and all the other tiny party tidbits that conspire to make your [...]Continue Reading →
My name is Jassy Davis and I'm a freelance food writer, recipe developer and food stylist. I write for magazines, websites and I'm the co-author of The Contented Calf Cookbook.
You can contact me at email@example.com
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