Paper Palate

So far from this issue I have made - quite successfully I should add - Rigatoni Milano (which was really superb and knocked my old beef and tomato pasta standby into a cocked hat), Sausage, Onion and Bean Hotpot, Pork Loin with Sautéed Kale, Apples and Chestnuts plus Chargrilled Steak with Green Olive Tapenade and Butter Bean Mash. You see I DO eat stuff other than dessert!

Understandably there are plenty of Christmas-type recipes to explore in this issue of Delicious, the most interesting selection being Hugh Fearnley-Whittingstall’s Festive Fish Recipes (You would never guess he had a new book out in both the US and UK would you?). I really must get the ingredients for the Braised Stuffed Squid with Chorizo and Rice.

The main bulk of the magazine is devoted to cocktails and chic canapés. To enliven your festive party, how about serving Pork Larb in Little Gem Cups with a Ballet Russe, Sweetcorn and Red Chilli Cakes with Avocado Salsa with a Caipirinha or Mini Yorkshire Puds with Smoked Venison and Watercress with a Manhattan?

Apparently the ‘it’ cocktail of 2007 is the Negroni - being based on gin has guaranteed its success because gin is the most fashionable ingredient at the moment. It is easy to make being 25ml each of gin, campari and sweet vermouth served over ice. With this, Delicious suggests, serving with Glazed lamb Cutlets with Moroccan Carrot and Tahini Puree. You have got to admit it beats a glass of Hungarian Chardonnay and a bag of twiglets!

For my Christmas feast I am rather tempted to attempt the Frozen Lemon and Ginger Cheesecake. This forms part of the Scandinavian Christmas spread. They have their festive meal on Christmas Eve in Sweden apparently. Delicious magazine suggests Ham with a Sweet Mustard Crust and Fennel-Roasted Root vegetables for the main course.

If you are still stuck on the odd Christmas present, then their list of the top foodie books of 2007 may be of interest. How many have you already got?