Marzipan fruits, sugar almonds or a truckle of cheddar: the joy of edible giftsBee Wilson on why presents that can be eaten are still the best kindFrom Alain Ducasse to Claire Ptak: top chefs on their perfect Christmas giftPheasant pie, fine wine, an edible wreath . . . seven inspiring presentsJancis Robinson’s best red wines to drink this ChristmasFrom £8.50 to £80, these 35 bottles are great value — and great drinkingThe magic of Uzbek winter melons: gifts ‘of rare and strange beauty’Why these fruits have bewitched travellers to Central Asia for centuriesWhy I don’t want any more kitchen gadgets for ChristmasTim Hayward on his misadventures with kitchen tech, from a Coravin to a ThermomixHow to bring the perfect bottle to dinner (and get to drink some of it)Alice Lascelles shares her tips on liquid gifts, from crowd-pleasing magnums to home-made NegroniMore from this SeriesMince pies with a Chinese twist — Fuchsia Dunlop recipesSweet or savoury, these most elegant of seasonal canapés are perfect for Christmas partiesHow cookie-decorating became an art form — and a YouTube crazeWhat was once a sticky afternoon activity for the kids has evolved into a lucrative industryA gift in a jar: Honey & Co’s Christmas jam, spread and chutney recipesChocolate and tahini spread; vanilla, orange and coriander salt. . . whoever you give these jars to will think of you fondly as they open themJancis Robinson’s finest sparkling wines for Christmas and the New YearChampagne is festive, but so too is cava, prosecco and even English bubblyChristmas gift guide: stylish presents for every budgetFrom pink satin pyjamas to a beautiful espresso machine, our treats to go under the treeTom Kitchin: ‘I used sugar instead of salt in the risotto — schoolboy error’Q&A with the chef on kitchen disasters, his love of Haribos and what makes Christmas special for himTrivet, London; ‘robust flavours, intriguing desserts and a wine list as big as a family bible’ — restaurant reviewA new venture from the former head chef at The Fat Duck and the sommelier who worked alongside him
Marzipan fruits, sugar almonds or a truckle of cheddar: the joy of edible giftsBee Wilson on why presents that can be eaten are still the best kindFrom Alain Ducasse to Claire Ptak: top chefs on their perfect Christmas giftPheasant pie, fine wine, an edible wreath . . . seven inspiring presentsJancis Robinson’s best red wines to drink this ChristmasFrom £8.50 to £80, these 35 bottles are great value — and great drinkingThe magic of Uzbek winter melons: gifts ‘of rare and strange beauty’Why these fruits have bewitched travellers to Central Asia for centuriesWhy I don’t want any more kitchen gadgets for ChristmasTim Hayward on his misadventures with kitchen tech, from a Coravin to a ThermomixHow to bring the perfect bottle to dinner (and get to drink some of it)Alice Lascelles shares her tips on liquid gifts, from crowd-pleasing magnums to home-made NegroniMore from this SeriesMince pies with a Chinese twist — Fuchsia Dunlop recipesSweet or savoury, these most elegant of seasonal canapés are perfect for Christmas partiesHow cookie-decorating became an art form — and a YouTube crazeWhat was once a sticky afternoon activity for the kids has evolved into a lucrative industryA gift in a jar: Honey & Co’s Christmas jam, spread and chutney recipesChocolate and tahini spread; vanilla, orange and coriander salt. . . whoever you give these jars to will think of you fondly as they open themJancis Robinson’s finest sparkling wines for Christmas and the New YearChampagne is festive, but so too is cava, prosecco and even English bubblyChristmas gift guide: stylish presents for every budgetFrom pink satin pyjamas to a beautiful espresso machine, our treats to go under the treeTom Kitchin: ‘I used sugar instead of salt in the risotto — schoolboy error’Q&A with the chef on kitchen disasters, his love of Haribos and what makes Christmas special for himTrivet, London; ‘robust flavours, intriguing desserts and a wine list as big as a family bible’ — restaurant reviewA new venture from the former head chef at The Fat Duck and the sommelier who worked alongside him
