Freaking out at the thought of cooking Christmas dinner? Don’t panic! Help is at hand for all sorts of Christmas goodies
The Times’ comprehensive guide to Christmas cooking
The Guardian’s fabulous guide to Christmas cooking
BBC’s Good Food Magazine’s guide to Christmas cooking
Mario Batali’s traditional Italian Christmas eve fish feast
We’re using this cornbread stuffing recipe for me this year, since I won’t eat pork
Cooking Light for the lighter alternatives
And…reader Carolyn’s Berrylicious Pavlova. I wish she’d make me one. Doesn’t it look YUM?
by Carolyn
I loved this recipe because it was easy, could be done ahead of time and is relatively foolproof! And everyone scarfed it down …. not a crumb was left behind. There are some suspicions that someone licked the plate …
Another trick is to slice the strawberries (which can be a little under-ripe), and toss them in a little sugar and balsamic vinegar to create a lovely glaze that sweetens the berries and makes it all lusciously delicious.
- 4 egg whites (try to use the large eggs here)
- 1 cup caster sugar
- 1 tsp vanilla essence
- 2 tsp vinegar
- 1 tsp cornflour
- 1 cup double cream, whipped
- Assorted strawberries, berries or frozen berry mix
- If strawberries are under-ripe, then:
- 2 tbsp caster sugar
- 1 tbsp balsamic vinegar
Method:
- Preheat oven to 150°C* for 10 min. Draw an 8” circle on an oiled greaseproof paper and place on baking sheet.
- If strawberries are under-ripe, slice them and sprinkle with 2 tbsp of caster sugar and 1 tbsp balsamic vinegar. This should be done at least 3 hours before to let the glazing occur. Chill. Toss other berries in one hour before serving.
- Whisk the egg whites stiffly, add half of the sugar and whisk till stiff again. Fold in the remaining sugar. Add vinegar, essence and cornflour.
- Spread mix over the baking paper, keeping inside the outline and form a shallow case (with slight depression in the middle). Bake in the centre of the oven for an hour or till firm. Leave to cool. If you do this too early and it starts oozing later, pop it back in the oven for another 20 minutes at 100°C till it dries out.
- Top with whipped cream and then the berries. If using berries whole without the glaze, then add a dusting of icing sugar on the top for that ‘snowy’ effect.
*Tip: If your oven is fan assisted, lower the heat to 120°C – You need a slow heat to dry out the pavlova more.










I have adored red lipstick for as long as I can remember. Influenced by the old-school movie stars of the 40s and 50s whose images I devoured in my formative years, red lipstick promised me instant glamour from a bygone era. As soon as I was old enough, it became my staple, go-to colour.

















