Christmas ham taste test: cheaper meats beat ‘Frankfurt-smelling’ premium option in Choice ranking

Choice has named the supermarket Christmas hams that give consumers the most bang for their buck – and those to steer clear of.The basic versions of many supermarket hams scored better than their fancier counterparts, according to the consumer advocacy group – with one premium ham “smelling like a Frankfurt sausage”.The best of the bunch was IGA’s Seven Mile Premium Double Smoked Leg Ham, at $12 per kilo. It won points for its “dark skin, smoky aroma and pleasant, fairly balanced flavour”, scoring 79%.Choice’s panel of experts, including Choice’s test coordinator Fiona Mair, home economist Jan Boon and food consultant Brigid Treloar, tested 10 hams from major Australian supermarkets, evaluating their flavour, texture, appearance, smell and health star rating

How to make braised red cabbage for Christmas dinner – recipe | Felicity Cloake's Masterclass

Braised red cabbage is a relatively recent addition to my Christmas dinner, a contribution from the Scottish branch of the family, though I can’t find evidence it’s any more common in Scotland. Sweet and sour and festively spiced, it’s a long-standing favourite with richer meats such as goose, duck or pork, but, truth be told, its bold flavour makes it a hit on most winter menus.Prep 15 min Cook 1 hr 20 minServes 6-81 red cabbage 50g butter, or plant-based alternative, plus extra to serve1 red onion, peeled and finely chopped1 sharp eating apple¼ tsp ground cloves (ie, about 6 cloves’ worth)¼ tsp ground nutmeg 1 cinnamon stick 3 tbsp soft dark brown sugar 150ml balsamic vinegar 2 tbsp cranberry sauce Salt and pepperI like to use a red onion here, because it echoes the sweetness of the cabbage, but a standard brown one would be just fine, and a couple of long banana shallots even better (use four shallots if you can find only the smaller round variety, bearing in mind that the latter will catch and burn more easily).Put the cabbage stem side down on a board; if it’s been trimmed unevenly and is wobbly on the board, level the base before cutting – no one needs a trip to A&E at this time of year. Holding the cabbage steady, use a heavy knife or cleaver to cut it in half through the stem

Ravinder Bhogal’s recipe for whole roast cauliflower wellington with cheese sauce

A wellington makes a great centrepiece for a celebration. This one, in which the more traditional beef is swapped for a whole cauliflower, is the stuff of golden, buttery, flaky pastry fantasies. Roasting the cauliflower first, until it’s browned and a little caramelised, only adds to its delicious flavour. Serve with ladlefuls of the silky cheese sauce, and the carnivores are bound to have food envy.Prep 20 minChill 30 min Cook 1 hr 30 min Serves 61 large cauliflower, outer leaves removed, stem trimmedSea salt and black pepperOlive oil, for drizzling2 sheets 325g ready-rolled all-butter puff pastry2 eggs, beatenPicked thyme leaves, to decorateFinely grated pecorino, to serve (optional)For the filling1 tbsp olive oil 1 onion, peeled and very finely chopped3 garlic cloves, peeled and very finely chopped1 tbsp picked thyme250g chestnut mushrooms, blitzed to a fine crumble150g cooked chestnuts, blitzed to a fine crumble200g good-quality ricotta1 handful chervil or parsley, very finely choppedZest of 1 lemonNutmegFor the cheese sauce50g butter50g plain flour½ tsp mustard powder 500ml milk 100g gruyere, grated50g parmesan, finely gratedHeat the oven to 180C (160C fan)/350F/gas 4

José Pizarro’s Christmas recipe for seafood fideuà

Bring a taste of the Spanish coast to your kitchen with this vibrant dish that captures the essence of Spanish cookery. Treat yourself to a glass of fino while the pasta soaks up the saffron-rich shellfish broth, smoked pimentón and juicy tomatoes, while the monkfish, squid, prawns and clams come together in one pan for a beautifully simple, rustic meal. This is definitely one to enjoy with friends and family.Prep 15 minCook 30 minServes 4-63 tbsp olive oil 1 large onion, peeled and finely sliced2 large tomatoes, halved, grated and skins discarded3 garlic cloves, peeled and finely sliced1 pinch saffron strands ½ tsp smoked pimentón 8 baby squid, cleaned, or 2 medium squid, cleaned and sliced300g monkfish tail, cut into chunks250g fideuà pasta, or broken vermicelli 500ml good shellfish stock Sea salt and black pepper 8 shell-on prawns 250g live clamsPut the oil in a large, shallow casserole or paella pan on a medium heat, add the onion and saute gently for five minutes, until softened. Add the tomatoes and garlic, cook for a minute more, then stir in the saffron and pimentón

Rachel Roddy’s recipe for red cabbage, apple and chestnut pie with ricotta pastry | A kitchen in Rome

A smooth head of cabbage is much more useful, I think, than a bag of leaves as a quick salad option. With just a bit of shredding, salt and a few scrunches, a quarter of a cabbage becomes a voluminous and bright slaw. It is only slightly more work to pull out the box grater to add a coarsely grated carrot, apple or small amount of fresh horseradish to the shredded heap. Alternatively (and this is a suggestion from the wonderful Margaret Costa), chopped dried apricots, walnut halves and orange segments are extremely nice in a cabbage salad, maybe dressed with olive oil, red-wine vinegar, honey and lemon zest.The Macedonian-British writer Irina Janakievska, meanwhile, has introduced me to the pleasure of grated beetroot with a mass of salted cabbage

Mulled cider recipe by Bert Blaize and Claire Strickett

Warming, Christmassy spices work so much better with sharp, mouth-smacking cider than with wine, and the result is less alcoholic, too – ideal for anyone pacing themselves over the long party season.Serves about 20lemons 2clementines 3cinnamon sticks 2 cloves 6 star anise 2 cardamom pods 2, lightly crushed with the flat of a large knifevanilla pods 2, split lengthwaysfresh ginger 50g, finely choppedgood, dry cider 4 litres dark brown sugar 500g, or less, to tastePeel the lemon in large strips, being careful to leave behind as much of the pith as possible. Peel the clementines, reserving the flesh. In a heavy-based frying pan over a very low heat, toast the lemon peel, clementine peel, cinnamon, cloves, star anise, cardamom, vanilla and ginger for about 10 minutes, constantly moving everything around in the pan so nothing can catch and burn. Once the aromas of the spices start to fill the air, tip into a bowl and set aside