Rowley Leigh’s alternative Christmas Day menuBored of dry turkey and indigestible Christmas pudding? Then try something a little different this year Tim Hayward on the lost joys of Christmas excessIn the 1960s, this relentlessly English meal included Bisto gravy, dodgy cream liqueurs and straining waistbands — but it was so goodKids tell us the best things about Christmas: ‘Chocolate Brussels sprouts are good’Forget about the traditional turkey roast . . . it’s (almost) all about the sweet stuffFuchsia Dunlop: why the classic festive feast is still so crucial‘In my family, Christmas dinner is the one remaining token of ritual Englishness’Podcast: Christmas Food & Drink Special with Tim Hayward, Polly Russell and Chef Cyrus TodiwalaA magical orb: the meaning of the orange in your stockingClementine or satsuma? Bee Wilson on how these small fruits can divide a familyMore from this SeriesGoblets of fire: fantastic recipes for flaming cocktailsAlice Lascelles: ‘Christmas isn’t Christmas without the smell of burning in my nostrils and a mild sense of jeopardy’Five chefs imagine a child’s perfect ChristmasDaniel Humm, Anne-Sophie Pic, Ollie Dabbous, Niklas Ekstedt and Judy Joo wave their magic wandsJancis Robinson’s Christmas wineOur columnist’s guide to the best drinking this festive seasonJancis Robinson: dreaming of a red (wine) ChristmasSeasonal tipples, from classical structures to something that dances on the palateHoney & Co’s sweet treats for stockings and treesMeringue snowmen, white chocolate wreaths and chocolate, orange and almond fudgeNicholas Lander’s best restaurants of the yearFrom Guy Savoy in Paris to Angela’s in Margate, our critic’s culinary highlights of 2018
Rowley Leigh’s alternative Christmas Day menuBored of dry turkey and indigestible Christmas pudding? Then try something a little different this year Tim Hayward on the lost joys of Christmas excessIn the 1960s, this relentlessly English meal included Bisto gravy, dodgy cream liqueurs and straining waistbands — but it was so goodKids tell us the best things about Christmas: ‘Chocolate Brussels sprouts are good’Forget about the traditional turkey roast . . . it’s (almost) all about the sweet stuffFuchsia Dunlop: why the classic festive feast is still so crucial‘In my family, Christmas dinner is the one remaining token of ritual Englishness’Podcast: Christmas Food & Drink Special with Tim Hayward, Polly Russell and Chef Cyrus TodiwalaA magical orb: the meaning of the orange in your stockingClementine or satsuma? Bee Wilson on how these small fruits can divide a familyMore from this SeriesGoblets of fire: fantastic recipes for flaming cocktailsAlice Lascelles: ‘Christmas isn’t Christmas without the smell of burning in my nostrils and a mild sense of jeopardy’Five chefs imagine a child’s perfect ChristmasDaniel Humm, Anne-Sophie Pic, Ollie Dabbous, Niklas Ekstedt and Judy Joo wave their magic wandsJancis Robinson’s Christmas wineOur columnist’s guide to the best drinking this festive seasonJancis Robinson: dreaming of a red (wine) ChristmasSeasonal tipples, from classical structures to something that dances on the palateHoney & Co’s sweet treats for stockings and treesMeringue snowmen, white chocolate wreaths and chocolate, orange and almond fudgeNicholas Lander’s best restaurants of the yearFrom Guy Savoy in Paris to Angela’s in Margate, our critic’s culinary highlights of 2018
