BBC Easycook Christmas 2022

We rarely see our kids these days. The oldest is at university, the other two have their heads down in their final years, studying for A-levels and GCSEs (at least, that's what they say they're doing). So, Christmas has taken on a special meaning this year: a time when we can all be together. I say ‘together’ because I'll mainly be in the kitchen, wrestling with a turkey or beef or another showstopper (I yet haven't decided which to cook from our selection on p22). But I wouldn't have it any other way. We all need something special to look forward to, and to be with loved ones, so I hope this festive issue gives you all the inspiration you need. Have a wonderful Christmas.…

Use up left over red wine in this winter mash-up of mulled wine and hot chocolate – it will warm your cockles after a chilly evening out! Serves 4 Prep 10 mins Cook 10 mins VEGETARIAN WARM UP COLDER NIGHTS 150ml red wine ½ cinnamon stick, plus extra for stirrers 1 star anise 2 cloves 3 allspice berries 1 tbsp demerara sugar 250ml milk 75g chopped dark chocolate 1 Pour the red wine into a pan and add the cinnamon stick, star anise, cloves, allspice berries and demerara sugar. Heat gently and simmer for 10 mins. 2 In a separate pan, heat the milk, then gradually whisk in the dark chocolate. Strain the red wine into the chocolate pan and stir. Serve in small cups with cinnamon stick stirrers, if you like.…

Christmas tiramisu roulade Serves 8-10 Prep 30 mins plus cooling Cook 25 mins VEGETARIAN butter, for the tin 1 tbsp espresso powder 1 tbsp coffee liqueur 6 egg whites 300g golden caster sugar 2 tbsp plain flour FOR THE FILLING 1 tbsp espresso powder 150ml mascarpone 250ml double cream 1 tbsp icing sugar 1 tbsp coffee liqueur FOR THE DECORATION 25g dark chocolate 25g white chocolate edible golden balls and chocolate stars (milk and white chocolate) gold lustre spray 1 Heat the oven to 180C/160C fan/gas 4. Butter and line a 24 x 37cm swiss roll tin with a large sheet of baking parchment, ensuring the corners and sides are covered. Combine the espresso powder and coffee liqueur in a bowl until dissolved. Whisk the egg whites using a stand mixer or a handheld electric beater…

Popcorn Shed popcorn toppings kit, £19.99 popcornshed.com Make movie night memorable with this fun DIY popcorn kit, containing a big bag of popping kernels and a variety of toppers to sprinkle, shake and melt over your popcorn, from fudge and honeycomb pieces to colourful chocolate beans. Ravenhead martini cocktail set, £24.99 lakeland.co.uk For the budding mixologist, this set has everything you need to start making impressive cocktails at home, including a cocktail shaker and two martini glasses. Salcombe Christmas tide beers (3 x 500ml) £7.20 salcombebrewery.com Beer gets a Christmas makeover with this festive brew from Salcombe Brewery Co. The chocolatey malt base is balanced by hops for a bittersweet edge. Gingerbread fudge (175g), £4.50 cartwrightandbutler.co.uk The perfect stocking filler–this creamy fudge has been given a festive twist with rich treacle and warming…

DRINK UP Drinks are often the most expensive part of having a party, so if you want guests to bring a bottle, make it clear when inviting them. You can also give a rough idea for a start and end time of your party so it's easier for you to cater for how much guests are likely to get through in the time. Failing that, have a punch on the go as you can use mixers to help the booze stretch a little further. We like these: CRANBERRY SEA BREEZE PUNCH Pour 1 litre cranberry juice, 500ml vodka and 400ml grapefruit juice into a punch bowl and add lime slices and ice. Add tonic too if you want to give it some fizz. Serves 8. CHRISTMAS PUNCH Pile ice into a punch bowl, then…

Glitter pasta decorations String these glittery pasta bows from your tree in place of tinsel. farfalle pasta paint brush PVA glue red and gold glitter needle and string 1 Bring a pan of water to the boil over a medium heat and cook the pasta for 10 seconds until softened slightly. Drain and leave until cool to the touch. Brush the pasta bows with the glue and cover with red or gold glitter, tapping the excess onto a sheet of newspaper so the glitter can be re-used. Leave to dry for 30 mins. 2 Thread a needle with thick string, then carefully pierce through the crimped middle of one of the pasta bows so you can still lay the bow flat. Tie a knot on either side to hold it in place, then continue with the remaining pasta…