It seems no time at all since I was writing my first Christmas column a year ago. Now, the season of parsnips and smoked salmon is upon us again and we’ve got a festive issue with everything to make Christmas a cracker.
Our turkey lunch with all the trimmings is a real winner, and much of it can be prepared in advance, leaving time for a pre-dinner eggnog. There’s a three-course meal for veggies too from Rose Elliot, including a Moroccan aubergine Wellington centrepiece.
For when people pop round, there’s a Boxing Day buffet and party food. And If you’re left with a surplus of Stilton, try our tasty ways of using up the cheeseboard.
As for sweets, we have the cutest edible decorations and homemade gifts, which will go down a treat. Add boozy puds and the prettiest-ever nut-free cake and that’s everything wrapped up for another year.