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Get into the festive spirit with a kissing bough and jolly snowmen to make from logs, tasty recipes for the big day and a behind the scenes look at the work of an artist blacksmith.
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GARDEN INSPIRATION |
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Cotoneaster
The many varieties of cotoneaster are putting on a bright and cheerful show in many gardens at this time of year. Scarlet, orange and gold berries hang from their branches, providing a feast for the eyes – and for the birds. Often overlooked, these easy-to-grow shrubs come in a wide range. There are groundcover plants, ones to clamber up a wall and those that will develop into beautiful trees. On top of that, the berries can be used in seasonal decorations.
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CRAFTS TO MAKE |
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Christmas crafts
Our lovely hand-embroidered gift label adds an extra personal touch to a gift for a loved one. Simple to make, this delicate linen tag will be treasured as a work of love. The template and instructions are all in the magazine, together with advice on how to make decorations from soft green moss as well as paper and string. It is all designed to create Christmas with a difference.
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EXCLUSIVE RECIPE |
Gin and juniper roast celeriac
Serves 6
Each month we aim to bring you an exclusive recipe that's not featured in the magazine. This month, it's our delicious Gin and Juniper roast celeriac.
Find out how to make it below...
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Preheat the oven to 200°C/gas mark 6. Trim and peel 1 x 700g celeriac and then chop into thin wedges. Transfer to a baking tray. Crush 1 tbsp juniper berries lightly and zest 1 lemon.
Put some of the lemon zest aside to use as garnish later. Place both the berries and the rest of the lemon zest in a bowl. Add 50ml gin, 1 tsp honey, 50m vegetable oil and the juice of half the lemon.
Season with salt and pepper. Pick off the leaves of a sprig of rosemary and add half to the bowl. Whisk for 30 seconds, until the mixture is a white colour. Pour the mixture over the celeriac and coat the wedges well.
Roast for 30 mins, turning the pieces a couple of times through cooking to colour evenly, then transfer to a serving bowl and garnish with the remaining rosemary and lemon zest.
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