THE CHRISTMAS ONE

Last minute edible gifts for the ones you love, seriously good sprouts, and my top restaurants of 2023.

Hello my lovely subscribers,

I wanted to start this newsletter (the final one for 2023) with a BIG thank you to all of you for being here. It has been a joy working on this newsletter every week and I’ve loved having a new space to dive deep into recipes, dinner parties and the people and places I love. I have some exciting things coming next year including more supper clubs which you’ll have first access to as subscribers to COME FOR SUPPER. A very special thank you to my paid subscribers too. Your support goes right back into my work developing recipes, shooting videos, and writing about all of it.

I have tried to keep this newsletter brief as I know everyone is busy at Christmas but whilst the chat is shorter than usual there are SIX recipes and a lot of pictures which means it may appear clipped in an email. If you’re struggling to view it press VIEW IN BROWSER at the top right of the email and you’ll see it in one.

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I LOVE this time of year but I do not love Christmas shopping panic. The thought of Oxford street the week before Christmas actually makes me shudder, and rather than buy something under pressure I prefer to bake. These are perhaps my three favourite festive edible gifts (certainly the ones I have the most requests for). All of them will last around two weeks so have a decent shelf life too.

ps. scroll down to the bottom of this email for the printable PDF version. You’ll find some sexy sprout recipes too.

CRANBERRY AND PISTACHIO FLORENTINES

Feel free to play around with the nuts in this recipe. Chopped hazelnuts work well in the place of pistachios and if you can’t get hold of candied peel some orange zest is delicious too.

• 50g salted butter

• 50 dark brown soft sugar

• 50 honey

• 30g plain flour

• 75g flaked almonds

• 30g chopped pistachios

• 30g candied orange peel or chopped stem ginger

• 30g dried cranberries or sultanas

• 200g good quality dark chocolate

Preheat your oven to 180°C and line two baking trays with a silicone mat or baking paper.

Add the butter, sugar and honey to a saucepan and melt gently over a low heat until the sugar has dissolved.

Add the flour, almonds,  pistachios, candied peel and cranberries to the pan and mix well to form a wet dough.

Drop teaspoons of the dough onto the lined baking sheet leaving at least 2 inches between them. (You may need a third tray or to work in batches)

Bake for 12-15 mins until golden. Allow to cool slightly / harden a little on the tray then transfer to a wire rack to cool using a flat spatula.

Melt the dark chocolate in a small bowl over a saucepan of simmering water, then spoon over each florentine on the flat side spreading to coat. Allow the chocolate to harden. Wrap and gift away!

CHOCOLATE HAZELNUT BISCOTTI

These last around three weeks so you can make them well ahead of time should you wish. They are delicious with a cup of coffee.

Makes around 30

• 150 g blanched hazelnuts

• 150 g dark chocolate (70%), roughly chopped

• 170g granulated sugar

• 230g plain flour

• 30g cocoa powder

• 1 tsp baking powder

• 1/4 teaspoon salt

• 1 tbsp ground coffee

• 3 large eggs

• 1 tsp pure vanilla extract

Preheat oven to 170, roast hazelnuts for 10 mins until they begin to smell fragrant and are slightly browned. Allow to cool. Very roughly chop making sure you retain some nice big pieces.

Line two baking sheets with baking parchment. Flour then lightly.

In a food processor, pulse the coarsely chopped chocolate together with the sugar and process until the chocolate is very fine.

In a large bowl, sift together the flour, cocoa powder, baking soda, ground coffee and salt.

In a large bowl, using an electric whisk beat the eggs and vanilla extract until well combined (about one minute). Add the chocolate/sugar mixture and the flour mixture and beat until a stiff dough forms.

Fold through the hazelnuts.

Have a small bowl of flour nearby as the mix will be sticky. With floured hands divide the dough into three. On a lightly floured surface roll each half of dough into a log shape about 20 cm long and 5 cm wide.

Transfer the logs to the prepared baking sheets spacing about 8cm apart (they will spread during baking). Bake until almost firm to the touch, about 30-35 minutes .

Remove from the oven, place on wire rack, and let cool for 10 minutes.

Transfer to a cutting board and use a serrated knife cut the dough into slices about 2 cm thick. Arrange the slices cut-side down on the baking sheet. Bake 10 minutes. Turn the slices over and bake for a further 10 mins. Remove from oven and let cool on wire rack. 

These will keep for a good three weeks in an air tight container.

DARK CHOCOLATE HOBNOBS

Not classically Christmasy but certainly delicious, this recipe took me a total of 14 trials to get right. The two types of sugars really make a difference so do make sure you stick to it. In the end I decided the light brown sugar yielded a biscuit closest to the original but I do enjoy the deeper caramel tones that dark brown muscovado sugar brings so if you like a richer taste go for that.

• 100g flour

• 75g oats

• 1tsp bicarbonate of soda

• 1tsp salt

• 115g butter

• 50g golden caster sugar

• 50g light or dark brown Muscovado sugar sugar (dark brown makes for a deeper more caramelly biscuit)

• Scant tbsp honey

• 200g 70% chocolate

Preheat the oven to 170 degrees and line two baking trays with baking parchment.

Whisk together the flour, oats, bicarbonate of soda and salt.

In a separate bowl using an electric whisk beat the butter and sugar until fluffy scraping down the sides with a spatula as needed. Then beat in the honey.

Fold in the dry mix using a spatula.

Divide into 16 small balls (just smaller than a golf ball). Space each one at least 2 inches apart. Bake for 25 mins.

Allow to cool on trays for 5 mins then transfer cookies onto a wire rack.

Once the hobnobs have cooled, melt the chocolate in a heat proof bowl over a pan of simmering water. Spoon about 2 tsps of the chocolate onto each hobnob and spread. Allow the chocolate to set and enjoy.

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ONTO THE SPROUTS

I know that not everyone loves sprouts but they really should. These are my three favourite sprout recipes to bring a bit of jazz to your Christmas.

SHREDDED SESAME SPROUT SALAD

I tend to make my sprouts this way on Boxing day as they are very good alongside some hot baked potatoes and ham or smoked salmon.

SERVES 4-6

• 600g Brussel Sprouts

• Olive oil

• Salt and pepper

 for the dressing

• 2 tbsp Toasted Sesame oil

• 2 tbsp Maple syrup

• 1 tbsp rice wine vinegar

• Juice of one lime

• Thumb sized piece of ginger, peeled and finely grated

• ½ garlic clove grated

• 3 tbs white sesame seeds

• 2 tbs black sesame seeds

• 1-2 birds eye chilli, finely sliced

Start by removing the outer sprout leaves and trimming the bottoms. Finely slice the sprouts and place them into a bowl with olive oil, salt and pepper, give them a good massage until tender. Let them sit for 10 mins.

Mix together the dressing ingredients, toss together with the shredded sprouts, sesame seeds and serve. You can sprinkle over some extra sesame seeds if you wish.

CRISPY SPROUTS WITH CHILLI LIME DRESSING

Perhaps my favourite way of all to eat sprouts. Hot and crispy with a killer chilli dressing. Go for just one chilli if you’re not a fan of spice.

SERVES 4-6

• 700g Brussel sprouts

• Olive oil

• Salt

• Pepper

• 2tbsp toasted sesame seeds

• Dressing

• 2 tbsp Fish sauce

• 2 tbsp water

• 1 tbsp rice wine vinegar

• 2 tbsp caster sugar

• Juice of ½  a lime

• 2 birds eye chilli, finely sliced

• ½ garlic clove grated

Preheat oven to 225 degrees. Start by removing the outer sprout leaves and trimming the bottoms. Halve each sprout and place onto a baking tray, toss with olive oil, salt and pepper and turn to have them facing down. Roast for 25 minutes or until soft and browned.

Whisk together the dressing ingredients in a large bowl and toss together with the sprouts and sesame seeds. Sprinkle over more fresh chopped chilli if you like. Serve warm or at room temperature.

SHREDDED SPROUT PECAN SLAW

Another salady one. This slaw is so quick to prepare and has all the crunch and hint of festive spice that I crave this time of year. Really good alongside a turkey on the big day

Serves 4-6

• 500g sprouts

• Juice of one lemon

• Olive oil

• Sea salt

• 50g toasted pecans

• 1tsp coriander seed

• 1tsp caraway seed

• 40g sunflower seeds

• 4tbsp olive oil

• 1tbsp muscatel vinegar or sherry vinegar

• 2tbsp runny honey

• 1/2 tsp mixed spice

Shred the sprouts as thinly as you can and place in a  bowl with the juice of the lemon, a good pinch of salt and a  slug of olive oil. Toss well to coat the sprouts well using your hands and keep going for about five minutes to help break down the sprouts slightly. The let them sit whilst you make the dressing.

Toast the coriander and caraway seeds in a dry frying pan over a gentle heat for about 4 mins until they begin to smell fragrant. Crush lightly in a pestle and mortar (retaining some texture).

Toast the sunflower seeds in the same pan for about 5 mins until golden. Allow to cool.

Combine the 4 tbsp of olive oil with the vinegar, honey, crushed toasted spices and mixed spice. Add to the sprouts with the pecans and sunflower seeds. Toss and pile high onto a plate.

Edible Christmas Gifts

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SCROLL ON FOR MY TOP RESTAURANTS OF 2023

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MY TOP RESTAURANTS OF 2023

So many of you message me asking for restaurant recommendations. I’m incredibly lucky that I get to eat a lot of good food as part of my work and thought I’d share my top restaurants of 2023. So here you go!

BAMBI

I love everything about this place. The menu is veg focused which I LOVE to see but I’ll add that their roast chicken with green sauce is an absolute must as are their martinis. They play excellent tunes and come 11.00 pm the tables are moved back so that you can dance!

BISTRO FREDDIE

Handwritten menus, a very strong wine list (with a lot of good stuff by the glass), and the soft glow of candles, Bistro Freddie reminded me a little of another favourite, The French House. The tables are mainly set for two and it’s the perfect spot for a slow Sunday lunch. Classic French recipes done really well and EXCELLENT chips that reminded me of the twice-cooked ones I eat in Amsterdam.

BRUNSWICK HOUSE

Jackson Boxer is one of the most talented chefs I know. His food manages to have both power and delicacy and is always breathtakingly beautiful too. The food is wonderful all year round but I love the menu most during the summer.

CARAVEL

I feel blessed to live within walking distance to Caravel and genuinely dream about their sesame prawn toast which is an absolute must order. So is the potato rosti with sour cream and caviar and thankfully these two dishes never leave the menu. Every meal I have ever eaten here has been 10/10. It’s a beautiful restaurant that is actually on a boat on Regents Canal. Inside, it feels part Parisian brasserie, part NYC West Village and is incredibly romantic. They also do a banging sesame martini and it’s also where I cooked my supper club earlier this year. Keep your eyes peeled for my next one.

EL PASTOR

Cheap and cheerful but also seriously good. The tuna tostadas are particularly DELICIOUS. Every time I go, I order multiple rounds. El Pastor is my go to for dinner with a big group. They have sites in Borough Market (my favourite for lunch), Coal Drops Yard, and Soho (my favourite for the evening). The frozen margaritas are not to be missed.

ROCHELLE CANTEEN

Consistently lovely, the food at Rochelle Canteen is always exactly what I feel like. Comforting but confident and always flawless. Always leave room for pudding, always get wine and always order the extra thing you think you don’t need because believe me, it will be so good you’ll be glad you did.

THE BULL & LAST

Set on the edge of Hampstead heath, I think the Bull & last serve some of the best food in London. And, rather than stiff white tablecloths and overbearing service it comes with good music, dogs allowed, and ale on tap. Head chef and owner Ollie Pudney is a genius. I always order the fish when I go and it is always tops anything else I have eaten that month. The soda bread and butter is also seriously good and the portions are proper! They have rooms too and one of the most delicious things you can do is enjoy a stellar dinner and some really good wine, roll on up to bed and head for a brisk morning walk around the heath in the morning before coming back for a cooked breakfast.

THE FRENCH HOUSE

When I was a child, I imagined that all restaurants were like The French House. White tablecloths, specials drawn up on a blackboard, brilliantly eclectic dressed guests sipping on fruity reds, and platers of oysters and perfectly cooked fish gliding out from the kitchen. This was what a restaurant should be. At least that was the opinion of my eleven year old self. Although my parameters of what makes a good restaurant have changed since I was eleven, I still think The French House is one of the best out there. It is serious food but there’s no pomp or pretentiousness. The menu changes weekly and hums the tune of the seasons but the confit garlic and goats curd on sourdough is a regular and a good place to start. A must order is their Aligot (a sinfully good dish of cheese blended into mashed potato) and I recommend making room for their madeleines

TOWPATH

There are few places as lovely as Towpath during the warmer months (take note that it closes around Bonfire night for winter and reopens early spring). Perched on the side of Regents canal with a tiny open air kitchen and a jigsaw of tables and chairs, I am constantly inspired by the food I eat here. The food is unfussy and I suppose you could call it humble except it rivals so much of the food you find at London’s most hyped restaurants and does so with zero bravado. It sounds romantic but I really do believe that you can taste when love has been put into food and Towpath put a lot of love into their food. It is the sort of food that has you scraping every last bit from the plate, ordering more wine and perhaps another pudding to share. Good food cooked by good people.

THANK YOU AGAIN FOR READING COME FOR SUPPER.

HAPPY CHRISTMAS AND SEE YOU IN THE NEW YEAR

BIG LOVE

ALEXANDRA

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