The survey of 2,000 British adults took place throughout October 2023 and asked them which festive foods brought back memories of childhood Christmases and why.

Yule log, sprouts, roast turkey and smoked salmon also featured, as well as sausage stuffing, bread sauce, warm sausage rolls, and a big tin of Quality Street.

Top 10

1. Pigs in blankets (53%)
2. Christmas pudding (51%)
3. Homemade mince pies (48%)
4. Sherry trifle (35%)
5. Sprouts (33%)
6. Sausage stuffing (33%)
7. Christmas cake with white royal icing (30%)
8. Chocolate yule log (30%)
9. Warm sausage rolls (24%)
10. Big metal tin of Quality Street (23% 

For almost all of the respondents (97%), their most nostalgic foods were closely linked to memories of spending Christmas Day with their families. Seventy-five percent said that their mother or grandma cooked or baked – with mince pies, Christmas puddings, and Christmas cake being the most common homemade foods.

Stories included:

“Mince pies are my most nostalgic food as we used to make them with our mum at the start of the Christmas holidays from a very young age.”

“Chocolate log, my Nan used to make one every year for dessert (because I don’t like Christmas pud) and now my mum does the same for my kids (and me – I still don’t like Christmas pud).”

“My mum’s stuffing… she always had to make extra as we would always eat it before dinner. Holds lots of family memories Christmas morning all in the kitchen with the Christmas carols on in the background.”

“Pigs in blankets! You only had them on Christmas day so would get excited about having them.”

“I loved my mum’s homemade trifle-  she always and still does add lots of SHERRY. This reminds me of my childhood.”

“Christmas pudding- home made. Used to help mum stir the mixture. Always excited to see find a coin in your bowl on Christmas Day (mum used to collect them beforehand to make sure we all had one (5 children).”

“Pigs in blankets and the light hearted squabbles over them at dinner, it still happens now when we’re all together.”

There were some more unusual nostalgic foods mentioned by some participants, including cheesy brussels sprouts, which were invented when a family member had consumed too much alcohol the day before – and remained a staple thereafter. Dates stuffed with cream cheese, Boxing Day bubble and squeak, Party Rings at the school Christmas party, turkey curry, and salmon sandwiches also got a mention.

“Making memories is top of mind for us this Christmas, as we’ll be closing on Christmas Day for the first time since I took on The Maynard three years ago,” explains owner, Rob Hattersley.

“Losing my grandmother last year made me pause and think about the opportunities that I missed to celebrate Christmas with her. I don’t want my team members to miss making those Christmas memories and traditions with their own families. For many of them, particularly those that have been in hospitality for a long time, this will be the first Christmas Day off that they’ve had in decades. That feels right.”   

Instead, The Maynard will be running an extensive programme of festive events throughout December, including a Christmas Eve lunch called ‘A Taste of Christmas.” The menu will take diners on a nostalgic journey with twists on traditional festive favourites, accompanied by a Grumpah band.

For more information, view the Christmas brochure here: the-maynard.com/wp-content/uploads/2023/08/Christmas-Brochure-2023.pdf.

So, if you’re looking to put a twist on the traditional Christmas dinner this year, opting for pigs in blankets made up of completely different ingredients is a great idea. To give you some inspiration for your alternative festive treats, Denby are here to share the best and most luxurious types of pigs in blankets.

Veggie stuffing in puff pastry blankets

For a new twist on an old classic, replace the usual pork sausage with another favourite festive side dish — stuffing! Not only is this a delicious and filling treat, but it can easily be made veggie too. Plus, there are so many ways to customise it to make it suit your taste. For example, you could opt for a sage and apple stuffing to give the meal a hint of sweetness, or a mushroom and walnut stuffing if you’re looking for a nutty flavour.

And to complement your stuffing ‘pigs’, wrap them in a buttery puff pastry ‘blanket’. While pastry isn’t traditional in this country, it’s used in the US version of pigs in blankets, alongside sausage. To do this, simply shape your stuffing into balls, roll your pastry out and cut it into small strips, then wrap them around the middle of the stuffing balls. Finish off by cooking them on a baking sheet until the pastry becomes golden. Make sure to add egg wash on top to achieve that perfect golden colour.

Chicken wrapped in carrot blankets

If you’re looking for a meaty option , why not try out a chicken cocktail sausage as filling instead? As well as being a tasty alternative, chicken can be a great healthy addition to your Christmas dinner as it’s low in saturated fat, especially in comparison to red meats.

A tasty  ‘blanket’ for these chicken bites is carrot. While this may sound peculiar, carrot is actually a great healthy alternative to bacon. Carrot bacon has a delicious smoky taste to it, and it even looks pretty similar too!

To make carrot bacon, start by slicing your carrots lengthways using a potato peeler — you should end up with wide, thin strips, like bacon rashers. Then, marinate the strips in any flavours of your choosing (paprika, black pepper, and garlic work particularly well) in a large bowl. Once the bacon has been marinated for five minutes, cook it in the oven on a baking sheet until it looks wavy, and wrap it around your chicken sausages. Make sure to not cook the carrot bacon for too long, as it will become too hard and won’t wrap around the chicken.

Vegan sausage in sundried tomato blankets

To make a fully vegan treat that all the family will enjoy, opt for plant-based sausage filling for your pigs in blankets this year. There are so many different options of vegan sausage for you to choose from, such as sausages made of mashed vegetables, beans, or even meaty tasting soy or pea-protein sausages.

To add extra flavour to your vegan sausages, wrap them in sundried tomato blankets. These have a lovely tangy flavour that will perfectly complement your vegan sausage. And making these alternative pigs in blankets is incredibly simple too! Simply prepare the sausages according to the cooking instructions, leave to cool, and then wrap a large sundried tomato around the sausage and secure it with a cocktail stick. Make sure to opt for tomatoes which are large enough to wrap around your ‘pigs’.

Halloumi in aubergine blankets

The filling for this veggie alternative to pigs in blankets is one of the nation’s favourite cheeses, halloumi! This mouth-watering salty treat is popular amongst vegetarians and meat-eaters alike. Plus, it has a chewy consistency that makes it the perfect filling for pigs in blankets.

Halloumi wrapped in aubergine ‘blankets’ works incredibly well. The aubergine has a subtle but tasty flavour, and it’s the perfect texture for wrapping around the halloumi. And one of the best things about this vegetable is that it can absorb other flavours very well, so you can make it to suit your taste by experimenting with sauces and marinades.

To make this tasty alternative, start by cutting your aubergine lengthways into very thin slices and covering them in oil and any other flavours you want. Bake them until they are a pale golden colour, wrap them around the halloumi sticks. Then, simply bake them for around 5 to 10 minutes until the halloumi is cooked through, and serve!

Glazed carrots in pastry blankets

This delicious alternative works well for a Christmas dinner too. The carrots soften when cooked, making them a great texture for pigs in blankets, and they soak up flavour perfectly. Marinate them in vegetable stock, soy sauce, mustard, paprika, and garlic powder for a few hours to give them a lovely smoky taste.

To complete these pigs in blankets alternative, wrap them in puff pastry, brush them in milk or egg wash, and cook for ten minutes on a baking sheet until the pastry becomes golden brown. If you want to make these pigs in blankets vegan-friendly, simply opt for vegan puff pastry and brush them in almond milk.

Linda Salt from Denby says:

“Pigs in blankets are a classic Christmas treat, and the perfect addition to any meat-eaters plate. But why not mix it up this year by opting for one of these alternatives instead? Meat-eaters will love the chicken wrapped  in carrot blankets, but they’re sure to enjoy the veggie and vegan alternatives too, such as the glazed carrots in pastry blankets or the vegan sausage wrapped in sundried tomato.

“If you’re looking to push the boat out even further, create a delicious dip to pair with these dishes. For example, a sweet chilli dip would complement the aubergine-wrapped halloumi perfectly.

“And whether you’re cooking these untraditional pigs in blankets for your Christmas dinner or a festive party, they deserve to be served in style. Opt for a stylish ceramic serving platter alongside a rice bowl for the dip.”

Artisan Christmas pudding brand, LillyPuds, commissioned the SMPL research into Christmas food and drink trends, which reveals details on Christmas purchasing, planning and eating. 

According to the research, September and October are the most popular times to start planning for Christmas (35% of people), with 53% of men waiting until December to plan for Christmas, compared to 18% of women.

Despite modern ideas and the rise of social media trends, when it comes to Christmas, traditions are important to most people (49% ), with only 4% seeking out new trends or looking for something different each year. Moreover, 37% say it’s essential to have a Christmas pudding every year. 

And, although it’s the meat and potatoes that come out on top for most respondents, Christmas pudding was ranked as top choice for dessert, ahead of mince pies and Chocolate Yule Log. 

“I think it’s because we all love nostalgia and the Christmas table isn’t complete without a Christmas pudding, even if there are other dessert options,” explains Alison Lilly, founder of LillyPuds. 

Alongside Christmas pud, 60% of those surveyed will also buy another dessert, with a chocolate-based pudding being a top choice, with dietary requirements, personal preference and quality ingredients also being key considerations.

According to the data, drawn from 131 respondents, when it comes to Christmas pudding purchasing 37% opt for a thoroughly traditional recipe, whilst 24% choose a subtle twist on the classic.

Although figures show that Christmas pudding sales have fallen across major supermarkets over the last five years, there is increased appetite for more ‘premium’ products and some data even suggests Christmas pudding consumption has actually risen across all generations. In 2018 only 35% of 35-54 year olds were set to eat one, compared to 56% in 2022.

With quality and indulgence still a must-have for the Christmas table, some are suggesting a cost of living crisis may make shoppers more discerning with their spending, but not necessarily spending less. Concludes Alison, “Christmas is the time of year to be nostalgic and, faced with bleak headlines, people do look to food for comfort. Whether that’s leaning into familiar favourites that feel like a warm hug, or harking back to humble childhood favourites. I think that’s why Christmas puddings remain so popular and intrinsic to the celebration, despite the divide between lovers and haters.”

Founded by Alison Lilly and based in Suffolk, LillyPuds lovingly creates traditional Christmas puddings that deliver on taste for a perfect end to a classic festive feast. The extensive range includes Christmas puddings to suit all tastes, from the classic and award-winning Traditional to Gluten Free, Nut Free, Vegan, Figgy Pudding and Plum Puddings, all suitable for vegetarians. And for those that seek a second pudding on Christmas day, LillyPuds also produces a range of sponge puddings and sauces including Chocolate, Sticky Toffee, Saucy Lemon and Zingy Ginger Sponge.

LillyPuds’ range is available from Amazon, independent retailers nationwide, and online at www.lillypuds.co.uk

The UK’s current eating habits are in desperate need of improvement. Four out of five of the top risk factors for death and disability in the UK are now diet related¹ . The impact of poor diets is placing immense strain on our healthcare system and reducing our workforce’s productivity. Poor diet often starts in childhood and stays for life – 80% of UK kids aren’t eating enough vegetables with almost a third (29%) of primary school aged kids eating less than one portion of veg a day.²  While Veg Power’s award-winning Eat Them to Defeat Them  campaign, in partnership with ITV, has successfully encouraged children to give veg a try, more support for parents/carers is critical. Veg Power’s latest research shows that parents who eat more veg and create a positive food culture in their home are nearly twice as likely to have children who eat more veg, try new veg and see vegetables as fun – this runs equally true across all household income brackets.³ 

Veg Power’s six years of experience and unparalleled insight identified that families are struggling with different aspects of feeding their kids. To ensure Simply Veg is relevant to all families, regardless of their veg eating struggles, a diverse panel of experts were brought together. By offering a unique and holistic approach to improving families’ diets, the campaign moves beyond traditional public health campaigns and focuses on the wider issues. These include creating a positive food environment within the home, how to gently engage kids, understanding your children’s natural taste and sensory preferences, effective role modelling and what to do when your kids just say “no”. In addition, advice aimed specifically at families with neurodiverse children has been included, developed with support from a specialist dietitian.

Commenting on the launch of Simply Veg, Dan Parker, Chief Executive, Veg Power, said, “For the first time, UK families have a public health campaign that recognises there are many potential issues that can impact on a family’s ability to eat healthily. Through our work over the last six years we have gained a deep understanding of the complexities of feeding a family and have developed this campaign so that it caters for all, no matter what their particular struggle may be. We have to recognise that feeding a family is hard work with parents facing many challenges including the cost of food and a fear of rejection and waste particularly when trying something new.  We have rallied an outstanding group with a diverse range of expertise working together to create solutions squarely founded in the best science, deeply sympathetic to people’s lives and full of the joy of family, fun and food.  We are confident that our approach will make the good choices, the exciting choices making a much needed and important contribution to improving our nation’s diet and ultimately, our nation’s health.”

Dr Laura Wyness, Registered Nutritionist and member of the expert panel said: “The evidence is clear, within the UK our diets are having a huge impact on our health, healthcare system and productivity. We desperately need to improve the current situation and support families to feed their children so that it creates life-long healthy eating habits. Bringing together a diverse range of experts to tackle this issue in an innovative way is an exciting and important step towards making a real difference.”

Hugh Fearnley-Whittingstall, one of Veg Power’s founders and special advisers said: “If traditional public health campaigns are not having the impact necessary to help change the current eating habits in this country, we need to rethink our approach. Simply Veg recognises that feeding a family is hard work, with parents facing many challenges including the cost of food and a fear of rejection and waste, particularly when trying out new foods at home. Veg Power has been looking at the many aspects of feeding a family in a healthy way, helping to support parental role modelling and developing positive food cultures within the home. I believe that through this powerful work our team has created a brilliant campaign that can offer help and hope to millions of families in the UK.”

As part of Simply Veg, a comprehensive manual ‘How to Get Your Kids to Eat More Veg – A Simple Guide to a Tricky Task’  has been developed with more in depth content including videos and fun activities including engaging content from Shaun the Sheep and the creative genius of Aardman, available on the www.simplyveg.org.uk  website. The manual is currently being piloted with 3,000 families in the London Borough of Lambeth.

Using research from the Civil Aviation Authority, The Cookaway found the top three most visited European countries amongst British tourists and the most popular region in each based on airport data. We’ve then sourced an authentic local recipe for each region so you can whip them up at home to have a taste of Europe from your own kitchen.

3. Ireland
 
Coming in third place is Ireland, with a total of 10,307,583 UK passengers in 2022. It’s easy to see why the country is so popular amongst Brits — Ireland is known for its picturesque landscape and quaint, cosy pubs, and is just a short flight or ferry ride away. From getting a pint of Guinness in Dublin to catching waves along the coastline, there are plenty of activities to enjoy across the country.

Of course, UK travellers visit Ireland for a wide range of reasons. According to Tourism Ireland, 50% of tourists from the UK visit for a holiday, while the remainder visit for a range of other reasons, from business trips to seeing family. But no matter the reason for a trip to Ireland, local food is one thing all visitors can enjoy.

When it comes to cuisine, Ireland is a country known for its warming, hearty dishes which are perfect for brisk autumn and winter days. Many dishes are meat-based with plenty of root vegetables. There is also a variety of fresh fish to enjoy across the country, as well as classic Irish soda bread. In terms of sweet foods, Barmbrack is a sweet and tasty currant-filled cake, most often enjoyed on Halloween.

The top three Irish regions based on airport data are:

County Dublin: 7,753,057 passengers in 2022
County Cork: 1,140,197 passengers in 2022
County Clare: 634,418 passengers in 2022

A County Dublin recipe: Dublin coddle

A classic Irish recipe from County Dublin is the Dublin coddle. A warming Irish hotpot from Dublin, this dish consists of a variety of meat and veg. While the dish traditionally just consisted of potatoes, vegetables, and small scraps of pork, over the years recipes have evolved to make meat a more prominent part of the dish. Whether you’ve visited County Dublin as a tourist or you were born in Ireland and looking for a taste of home, this classic home-cooked coddle recipe is sure to hit the spot.

You’ll need the following ingredients to make six portions of this dish:

450g pork sausages
250g bacon, cut into pieces
900g potatoes, peeled and cubed
2 large onions, thinly sliced
2-3 carrots, peeled and cubed
475ml beef or vegetable broth
1 teaspoon dried thyme
Salt and pepper, to taste
Chopped fresh parsley, for garnish

Try out the dish for yourself with the Dublin coddle recipe below:

Preheat your oven to 175°C.
Cook the pork sausages in a large frying pan over medium heat until they are browned on all sides. Remove and set aside, then use the same pan to cook the bacon pieces until they are crisp. Remove the bacon and drain on paper towels.
In the same pan again, add the sliced onions and sauté them until they are soft and slightly caramelized.
In a large oven-safe casserole dish, start layering the ingredients. Begin with a layer of potatoes, followed by a layer of sliced carrots. Sprinkle some dried thyme, salt, and pepper over the vegetables.
Cut the cooked sausages into smaller pieces and layer them on top of the vegetables, then add the cooked bacon pieces.
Spread the sautéed onions evenly over the sausages and bacon.
Continue layering with the remaining potatoes and carrots. Sprinkle with more dried thyme, salt, and pepper.
Pour the beef or vegetable broth over the layered ingredients. The liquid should come about halfway up the casserole dish. Add more broth as needed.
Cover the casserole dish with a lid or foil and place it in the preheated oven. Bake for about 1.5 to 2 hours, or until the vegetables are tender and flavourful.
Once the coddle is cooked, remove it from the oven. Garnish with chopped fresh parsley and serve alongside a thick slice of soda bread.

2. Italy

 
Italy comes just above Ireland as the second most visited European country by British tourists based on airport data, with 11,870,216 passengers in 2022. From big, bustling cities to peaceful, traditional Italian villages, there is something for everyone here. The country is full of both natural and manmade beauty, with stunning coastlines and lakes, picturesque mountains, and a variety of striking architecture to marvel at.

Of course one of the main selling points for Italy amongst tourists across the globe is the delicious cuisine. While the country came second in our research of the most visited European destinations amongst Brits, it came first in JustEat’s study on the UK’s most loved cuisine. From classic dishes we all know and love like Pizza Margherita, lasagne, cacio e pepe, and gelato, to the lesser-known foods to try for the first time, like fonduta con tartufi (fondue with truffles) and tortellini e brodo (simply tortellini in broth), there is plenty for a food lover to enjoy here. 

The top three Italian regions based on airport data are:

Lombardy: 2,950,407 passengers in 2022
Lazio: 2,231,303 passengers in 2022
Veneto: 1,739,039 passengers in 2022

The recipe: Risotto alla Milanese
Lombard cuisine takes influence from a combination of wider regions, including both Northern and Central Italy, as well as neighbouring countries like Switzerland. Lombardy is known especially for delicious and hearty rice dishes, as well as a variety of cheeses, the most popular of which is Gorgonzola.

Risotto alla Milanese is a staple Lombard dish, originating from the largest city in Lombardy and the second-most populous city in Italy, Milan. Its exact origins are unknown, but many claim the recipe can be traced back to the 17th century, during the construction of the world-famous Duomo cathedral. Sometimes known as saffron risotto by English speakers, the simple but tasty meal consists of Arborio rice, Parmigiano-Reggiano cheese, white wine, and saffron which gives the dish its distinct vivid yellow colour.

To make six portions of this dish, gather the following ingredients:

400g Arborio rice
1 medium onion, finely chopped
2 cloves garlic, minced
100g unsalted butter
90ml dry white wine
1.2 litres chicken or vegetable stock, warm
½ teaspoon saffron threads
100g Parmigiano-Reggiano, grated
Salt and pepper to taste
Olive oil, for cooking
Chopped fresh parsley for garnish

Follow the recipe below to give this dish a go:

In a small bowl, dissolve the saffron threads in a couple of tablespoons of warm stock. Set this aside to infuse.
In a large pan, heat a drizzle of olive oil and 30g of butter over medium heat. Add the chopped onion and cook until translucent — this should take around 3-4 minutes. Then add the minced garlic and cook for a further 1-2 minutes until fragrant.
Add the Arborio rice to the pan and stir to coat it with the butter and onion mixture. Cook for about 2 minutes until the rice becomes slightly translucent around the edges.
Deglaze by pouring in the white wine and cook until the liquid is mostly absorbed by the rice, stirring frequently.
Begin adding the warm stock to the rice one ladleful at a time. Stir continuously and allow the liquid to be fully absorbed before adding more. After adding a few ladlefuls of stock, add the saffron-infused liquid.
Continue adding stock and stirring for about 18-20 minutes, or until the rice is creamy and cooked al dente.
Once the rice is cooked, stir in the remaining butter and grated Parmigiano-Reggiano. If the risotto is too thick, you can add a bit more warm stock to reach your desired consistency.
Season with salt and pepper to taste and serve the dish up, garnishing with chopped fresh parsley.

1. Spain
 

 
Coming in first place by a landslide is Spain, with a staggering 36,896,287 UK passengers in 2022. A longstanding popular destination amongst UK tourists, Spain is one of our go-to sunny beach getaway destinations. But it isn’t just a choice of long, sandy beaches that the country has to offer — from sprawling national parks and picturesque mountain ranges to cities rich in culture and history, every type of tourist is catered for here.

When it comes to cuisine, Spain is perhaps best known for tapas and paella. However, the country has even more delicious dishes to offer, from savoury classics like Adobo chicken to sweet, decedent treats like leche frita (fried milk). Spain is a large country and takes inspiration from a diverse range of influences, including Europe, Africa, and South America. Each region has its own unique cuisine, as the brains behind our delicious Spanish recipes, Claire Hutchings, points out: “Andalucía produces the best sherry and olive oil; Valencia is famous for its rice dishes like Paella; Murcia grows amazing vegetables, and Pais Vasco is the place for seafood and tapas.” From Andalusian gazpacho to Valencian paella, she has created a variety of recipes taking inspiration from across the country, each of which are “loud, vibrant and bursting with flavour.“

The top three Spanish regions based on airport data are:

Canary Islands: 10,029,880 passengers in 2022
Balearic Islands: 7,434,619 passengers in 2022
Andalusia: 5,572,261 passengers in 2022

A Canarian recipe: Ropa Vieja
Due to its geographic location, Canarian dishes are heavily influenced by both Spanish and North African cuisines. Many of the meals are meat or fish-based, and stews are one of the region’s most common dishes. The local cuisine is all about making the most of a few fresh, simple ingredients to get the most out of a dish.

Ropa Vieja is a traditional, flavourful beef, chickpea, and vegetable stew from the Canary Islands. The name “ropa vieja” translates to “old clothes” in Spanish, as the shredded beef and variety of colourful vegetables resemble a pile of old, tattered clothes.

To make six portions of this dish, you’ll need the following ingredients:

400g beef flank steak
400g chicken
400g tin of chickpeas in water
1kg potatoes, diced
1 large onion, finely chopped
1 green bell pepper, thinly sliced
2 medium tomatoes, diced
4 cloves of garlic, minced
3 tablespoons olive oil
1 teaspoon sweet paprika
1 teaspoon ground thyme
1 teaspoon ground coriander
½ teaspoon ground black pepper
1 bay leaf
470ml chicken or beef stock
230ml dry white wine
Salt to taste
Chopped fresh coriander or parsley for garnish

Follow the steps below to enjoy a taste of the Canary Islands from your own kitchen:

In a large casserole dish, add the chicken, beef, and drained chickpeas, cover with water, and leave on a simmer until the meat is cooked through.
Once cooked, drain the meat and chickpeas, reserving a cup of the liquid, then shred the meat.
In the same casserole dish, heat up three tablespoons of olive oil and add the meat at a high heat.
After five minutes, add the chickpeas to the dish, and keep cooking at a high heat until the meat starts to brown and crisp up.
Remove the meat and chickpeas from the dish and set aside.
Back to the casserole dish, add a splash or two of the reserved liquid and pop in your bell pepper, onion, and tomatoes and sauté for a few minutes until they’re almost cooked.
Add the minced garlic and sauté for a minute or two more.
Once the vegetables are sautéed, add the stock to the dish along with the spices, bay leaf, white wine, meat, and chickpeas. Leave to simmer.
While the dish is simmering, fry your diced potatoes.
Once cooked, add your fried potatoes to the casserole dish, mix well, and serve your delicious ropa vieja with a garnishing of fresh chopped coriander or parsley.
Tips for enjoying holiday cuisine at home
One of the most important things to do when whipping up authentic international cuisine is to carefully source your ingredients. Using the highest quality produce is important in many countries, and some cuisines use very specific ingredients in their dishes. For example, in Italian cuisine San Marzano tomatoes are a crucial part of many recipes and cannot be substituted with any other type.

For more tips to enjoy holiday cuisines at home visit www.thecookaway.com

INGREDIENTS

Makes 1 large loaf

Prep: 30 minutes

Rising: 45-60 minutes

Cook: 30-35 minutes

1 orange, rind only, pared away in strips with a vegetable peeler

1 lemon, rind only, pared away in strips with a vegetable peeler

75g (3oz) caster sugar

500g (1lb 2oz) strong white bread flour

1 teaspoon salt

1 teaspoon ground cinnamon

40g (11/2oz) butter, diced

3 teaspoons fast action dried yeast

1 egg, beaten

250-300ml (8-10 fl oz) warm milk and water mixed

150g (5oz) blueberries

Extra flour and semolina (optional) for shaping

METHOD

1     Finely chop the fruit rinds and mix with half the sugar. 

2     Add the flour, salt, cinnamon and butter to a large bowl and rub in the butter with fingertips until it resembles fine crumbs. Stir in the chopped fruit rinds and sugar mix then the yeast.

3     Add the egg to the flour then gradually mix in enough warm milk and water to mix the flour to a soft dough, you may have a little liquid left. Knead for 10 minutes on a lightly floured surface until the dough is smooth and elastic.

4     Sprinkle the work surface with extra flour and semolina, if using, then gradually knead in the blueberries and remaining sugar, twisting and pulling the bread until they have all been mixed in and trying not to overwork so that the blueberries don’t get too mashed up.  Pull into an oval shaped loaf about 23cm (9 inches) long and put on to a floured baking sheet. Cover with oiled clingfilm and leave to rise in a warm place for about 45-60 minutes until the dough is well risen.  While the bread rises, preheat the oven to 220oC/425oF/Gas Mark 7. 

5     Remove the clingfilm, sprinkle the bread with a little extra flour then bake for 30-35 minutes until golden brown and the base of the loaf sounds hollow when tapped. Leave to cool on a wire rack and serve while still warm.

Cook’s tips

If you have a fan oven, don’t forget to reduce the temp down by 10-20oC or the bread will brown too quickly.  Check on the bread during baking and turn it round if needed so that it browns evenly and if you think it is browning too quickly, loosely cover with foil.

When mixing the milk and water, add hot water to cold milk from the fridge then test with your little finger, the liquid should feel just warm. Too hot and the yeast will be killed, too cold and it will take ages to begin to work.

Recipe from www.lovefreshberries.co.uk

Ingredients

• For the Cakes
• 200g butter, softened, plus extra for greasing
• 100g shelled unsalted pistachios
• 200g golden caster sugar
• 3 large eggs
• 50g ground almonds
• 100g fine polenta
• zest and juice of ½ lemon
• For the Lemon Syrup
• 40g sugar
• zest and juice of 2½ lemons
• To Decorate
• 10 tbsp icing sugar
• zest and juice of 1 lemon
• 2 tbsp shelled unsalted pistachios, half finely ground and half roughly chopped

Method

Preheat the oven to 180°C/160°C fan/gas 4. Grease 9 rectangular cake moulds or mini loaf tins and line with baking parchment. (Alternatively, grease and line a 12-hole cake tin.)

Place the pistachios in a food processor and blitz until finely and evenly ground.

In a large mixing bowl and using an electric hand-held mixer, beat the butter and sugar together until pale. Scrape the sides of the bowl and beat well again. Add the eggs, one at a time, continuing to beat really well after each addition. Fold in the ground pistachios and the ground almonds. Add the polenta, and the lemon zest and juice. Mix gently until combined.

Divide the mixture evenly between the prepared moulds. Place on a baking tray and bake for 20–25 minutes or until a skewer inserted into the centre of one comes out clean.

Meanwhile, make the lemon syrup. In a small saucepan, heat the sugar with the lemon zest and juice. Bring to the boil and stir until the sugar has melted. Remove from the heat to cool a little.

Prick small holes in the top of the cooked cakes with a skewer and pour 1–2 teaspoons of the warm (make sure it’s not hot) syrup over each cake. Leave to cool for 15–20 minutes to allow the syrup to soak in.

In a bowl, mix the icing sugar with enough lemon juice to make a thick but runny icing. When the cakes have cooled, remove them from the moulds and spoon or drizzle over the icing. Decorate with a sprinkling of ground and chopped pistachios and the lemon zest.

Recipe from www.ainsley-harriott.com

One fun way to enjoy this trend can be sharing it with a friend, or by hosting your own Girl Dinner get-together. To help you turn your easy solo meal into a shared experience, Bottled & Boxed have put together a few tips for pairing drinks with your Girl Dinner.

Girl dinner drinks pairings: Picky tea
Perhaps the most common type of Girl Dinner is what’s sometimes known in the UK as a ‘picky tea’, a collection of cold foods arranged on a plate similar to European charcuterie, antipasti, or mezze. Expect to see platters with cold cuts or cured meats, breads, crisps, cheeses, olives, pickles, and chopped raw vegetables like cucumber or tomato.

For the perfect pairing, try to match the origin of your beverage to the cuisine. For example, if your picky tea includes Italian meats and cheeses, choose an Italian wine. However, due to the high salt content of these kinds of dishes, you’ll likely want drinks that are on the sweeter side such as an Aperol spritz or bellini to complement these flavours.

Girl dinner drinks pairings: Side dishes
Another common Girl Dinner theme is meals that are made up of side dishes — small portions of different hot or cold foods. This is similar to the concept of tapas, where you’ll typically order three or four little dishes to enjoy while drinking in a bar, rather than eating a complete meal. Tapas is commonly enjoyed alongside Spanish beers and wines, and a homemade sangria would be a fun pairing for this Girl Dinner.

To make sangria, simply mix a 750ml bottle of red wine with a 500ml bottle of lemonade (or tonic water if you prefer a dryer taste) and a splash of brandy. Then, add whatever chopped fresh fruits you have to hand — apples, strawberries, peaches, and pears are popular choices. This drink is designed to be shared, so it’s ideal for a Girl Dinner get-together.

Girl dinner drinks pairings: Cheese and carbs
One of the fundamental principles of Girl Dinner is that whatever you prepare is comforting and soothing to the soul, rather than inherently nutritious. That may be one of the reasons why so many Girl Dinners are predominantly cheese and carbohydrate based, such as macaroni cheese or mozzarella dippers. Though best enjoyed in moderation, these kinds of foods can actually boost your serotonin, so they’re the perfect occasional treat for when you need a pick-me-up!

To cut through the creaminess and richness of a cheesy Girl Dinner, a sour or sharp drink is best. Good options include a dry white wine, a strong cider, or even a tangy bloody Mary. A bloody Mary — which is mostly tomato juice — would also serve as a useful way to get some vitamins in alongside your cheese and carbs.

Article by Bottled & Boxed

1. Balut – Philippines

• What is it: Brace yourself for this Filipino delicacy – it’s a fertilized duck egg with a partially developed embryo.
• How to eat it: Crack open the shell, slurp the broth, and munch on the partially formed duck. It’s not for the faint of heart, but locals swear by its unique flavor.

2. Hákarl – Iceland

• What is it: Fermented shark meat, a traditional Icelandic dish that’s not for the sensitive nose.
• How to eat it: Take a deep breath and take a bite. The pungent ammonia-like smell might make you question your life choices, but locals enjoy it as a cultural treat.

3. Casu Marzu – Italy

• What is it: Sardinian cheese with a twist – it’s filled with live insect larvae.
• How to eat it: Close your eyes and savor the creamy goodness, ignoring the fact that your cheese is alive. Locals claim the larvae add an extra punch to the flavor.

4. Century Egg – China

• What is it: Also known as preserved egg or hundred-year egg, it’s not actually aged for a century. It’s a duck, chicken, or quail egg preserved in a mixture of clay, ash, salt, quicklime, and rice straw for several weeks or months.
• How to eat it: Crack open the shell and discover the translucent, jelly-like egg white and the grayish-green yolk. The flavor is an acquired taste, with hints of ammonia and sulfur.

5. Surströmming – Sweden

• What is it: Fermented herring, a Swedish specialty that has a reputation for being one of the smelliest foods in the world.
• How to eat it: Open the can outdoors to avoid the stench, then pair it with flatbread, potatoes, and onions. It’s an acquired taste, and the strong odor might linger on your clothes for days.

6. Escamol – Mexico

• What is it: Also known as “insect caviar,” escamol is the edible larvae of the black Liometopum ant, harvested from the roots of the agave plant.
• How to eat it: Enjoy it in tacos or as a filling for omelets. The taste is nutty, buttery, and surprisingly delicious once you get past the fact that you’re eating ant larvae.

7. Stinkheads – Alaska, USA

• What is it: Fermented fish heads, a traditional Alaskan dish enjoyed by the Yup’ik and Inupiaq communities.
• How to eat it: Embrace the unique aroma and try it with seal oil and berries. The fermentation process gives it a distinctive tangy flavor.

8. Frog Sashimi – Japan

• What is it: Sashimi made with live frog. Yes, you read that right.
• How to eat it: Dip the thinly sliced frog meat into soy sauce and wasabi. The sensation of the muscles still twitching on your tongue adds a whole new dimension to the dining experience.

9. Fried Tarantulas – Cambodia

• What is it: Crispy, deep-fried tarantulas, a popular street food in Cambodia.
• How to eat it: Take a bold step and bite into the crunchy legs and abdomen. Locals claim it tastes like a cross between chicken and cod.

10. Kiviak – Greenland

• What is it: A traditional Inuit dish where auk birds are stuffed into a seal carcass, sealed with seal fat, and left to ferment for several months.
• How to eat it: Break open the seal, remove the fermented birds, and enjoy the gamey flavor. It’s a rare delicacy that’s not for the faint-hearted.

While these strange foods might initially make you squirm, they showcase the incredible diversity of global cuisines. Whether you’re savoring the unique flavors of fermented concoctions or daring to indulge in insect-infused delights, these culinary oddities are a testament to the adventurous spirit of food enthusiasts worldwide. So, the next time you’re on a gastronomic journey, don’t shy away from the weird and wonderful – you might just discover your new favorite dish in the unlikeliest of places!

The UK’s leading producer of Wagyu beef, Warrendale Wagyu, has revealed its latest product, Wagyu Sausages. The new addition to its range will launch in 200 Waitrose stores this Wednesday (4^th October) in what is thought to be the only Wagyu beef sausage in major supermarkets.

The gourmet sausage launch follows six months of rigorous product development to introduce a beef sausage with the best taste and texture possible. The new sausages are available in Original and Horseradish, made of 90% and 86% premium British Wagyu Beef. They are both gluten and dairy free.

Yorkshire-based Warrendale Wagyu was founded on an unwavering commitment to supply chain transparency, product quality and consistency. The team works in partnership with a 750-strong collective of farmers to rear herds of a Wagyu cross dairy cattle breed known as F1 Wagyu. The brand has been running its unique business model to produce high quality marbled Wagyu beef since 2017. They now supply to Waitrose, premium restaurants including Hakkasan and Ivy Asia and online to meat lovers across Britain.

Tom Richardson, Managing Director of Warrendale Wagyu says:

“At Warrendale, we’re passionate about Wagyu and want to find new ways for people to enjoy it. We’re very proud of the new Wagyu Sausage. Care has been taken at every step to make sure the taste, texture and traceability are the best they can be.”

The launch comes just in time for comfort food season with the new Wagyu Sausages here to upgrade autumn/winter meals.

John Topham, Chef at one of Yorkshire’s finest restaurants, the Alice Hawthorn said: “I’m a big fan of the new Warrendale Wagyu sausage. It’s an elegant sausage with a rich, smooth and beefy taste. The perfect choice for a toad-in-the-hole with beer caramelised onion gravy.”

Krystina Houghton, sausage buyer at Waitrose, said: “We’re really excited to be adding these British wagyu sausages into our range. Not only are they packed full of incredible umami flavours, but they are made with British beef so it’s fantastic to see more support for our farmers.

“The sausages will be perfect for those looking to add something delicious to their Bonfire Night get-togethers at home and will make a great addition to warming meals during the winter months.”

Wagyu Sausages, Original and Horseradish, will be sold exclusively in Waitrose stores, Waitrose online and at www.warrendale-wagyu.co.uk. The RRP is £5.99 for a 400g pack of six, with an introductory offer of 25% off from Wednesday 4^th October.