Fearne Cotton’s vegan mince pies
A lovely friend of mine, Tanya, has a raw food café in London that makes the most exceptional vegan mince pies, which each year I
Author : Foodies
Foodies Magazine is Scotland's monthly food and drink magazine, packed with packed with inspirational recipes, celebrity chef interviews, all the latest news from the world of food and drink, restaurant reviews and new openings, competitions and offer, seasonal inspiration, whats on guide and home interiors.
Vegan Christmas pudding
This fruity Christmas pudding tastes just as rich and indulgent as the original, yet it’s completely dairy- and egg-free, so suitable for vegans. Grated apple
Recipes: Vegan Christmas
So you’ve got a vegan coming over for Christmas dinner – what do you you serve them? Fearne Cotton and Richard Buckley share their recipes
Tartine’s millionaire’s chocolate caramel tarts
Make sure to caramelise your sugar to a nice, deep colour. It’s the darker caramel that saves the tart from being overly sweet or rich,
Mary Berry’s chocolate and hazelnut boozy roulade
The perfect celebratory dessert for any special occasion, especially Christmas. If you haven’t time to make praline, top with a coarsely crushed bought praline bar.
Kim-Joy’s snowy Christmas cake
This design works perfectly with any cake recipe that has a buttercream or cream cheese frosting. To create more of a night-time Christmas scene, you
Recipes: Christmas sweet treats
Christmas isn’t complete without a little something sweet. Mary Berry, Kim-Joy and the Tartine team share their most delicious festive bakes Image from Baking with Kim-Joy
Recipes: Gifts from the Modern Larder
Show your loved ones how much you’re thinking of them with these homemade foodie gifts Gifts From the Modern Larder by Rachel de Thample is
Gifts from the Modern Larder’s chestnut snowballs
A stunning way to celebrate wild chestnuts, if you can get your hands on some – I love gathering them from my local woods or
Gifts from the Modern Larder’s lemon curd
Classic lemon curd is my favourite, but I also have a soft spot for passion fruit or blackcurrant curd. To make one of these variations,