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Sometimes you have to feel sorry for the BBC. Upon publishing its 2021 Christmas schedule, the corporation was quickly attacked by some of its more trenchant critics who pointed out that – shock horror – its Xmas day line-up was completely identical to last year’s. What kind of fools do they take us for, they cried. Yet this brutal accusation breaks down almost entirely when you look at the schedule and realise that the vast majority of these alleged ‘repeats’ are actually nothing of the sort – but rather entirely new episodes of the same old Christmas staples. Is that a problem? Maybe. But imagine the backlash if the BBC

Christmas is coming and you know what that means? More Lindor truffles than any human being can decently put away, family size boxes of Quality Street and, for the upwardly mobile, Ferrero Rocher. My friends, I am as keen on Lindor truffles as the next greedy pig but there is another way. There is a whole world of chocolate out there which is respectful of the defining ingredient, cocoa, often imaginative and delicious. The starting point, the founding principle, for decent chocolate is, More Cocoa, Less Sugar. Simple as that. And this principle doesn’t just apply to Christmas chocolate, obviously, but to chocolate all year round. Chocolate is a bit

I just love Christmas in the kitchen, it’s truly one of my favourite times of the year to cook. I don’t always go for the obvious, although I do love traditional turkey with cranberry sauce and Brussel sprouts. When I want to cook something a bit different, a firm favourite is my ‘Partridge in a Pear Tree’, a dish of partridge, pear, parsnip and chocolate, which surprisingly work very well together as flavours. It’s a real showstopper and great fun to prepare; a festive treat! Serves 4 Ingredients Four partridges, plucked, drawn and singed One pear Two parsnips, peeled and chopped One shallot 20g dark chocolate (at least 70 per

The cheeseboard is, arguably, the highlight of any dinner, but there’s an art to crafting a delectable selection. From selecting the right cheeses and serving them at their best to the ensuring a balanced pairing of sundries and sippers, the craft of the cheeseboard is a skill to learn. It’s time to do away with whipping out a Stilton wheel straight from the fridge. We asked top cheese experts, Hero Hirsh and Sam Wilkin, about the do’s and don’ts of Christmas cheese eating: How much cheese should you serve? As a rule, around 100g-150g per person should be plenty, but keep in mind that buying generously ensures your stock will

December is upon us – the month where our national sandwich chains nobly attempting to condense Christmas dinner into a portable format. This year has seen some particularly strong attempts to crowbar festive cheer into our working lunches and a few notable misses. This guide will help you sort this year’s unmissable sandwiches from those best left on the shelf. Marks & Spencer – Turkey Feast (£3.30) The perfect example of the route one festive sarnie; two triangles of turkey, bacon, stuffing, and cranberry sauce that promise a taste of Christmas. The bacon is slightly granular, in the way that sandwich bacon is, but it’s a minor quibble as everything else

Say it quietly, but a new must-have accessory is stalking the bank accounts of Britain’s middle classes. Like several of the other essential baubles of bourgeois life (BMWs, Audis etc) it hails from Germany, and just like these brands it’s pitiless in its quest for your dosh. But it’s also very, very good. Step forward the Thermomix. At first glance it could be the world’s most expensive blender, but as the name implies it also cooks. Yes, it chops, whisks, sous-vides, steams, boils, it acts as weighing scales, it makes sauces and batters, virtually anything you could wish for – it even self-cleans. Better still it actually tells you what

‘Timing is everything’, as the saying goes. The death of West Side Story composer Stephen Sondheim must have seemed especially poignant to Steven Spielberg coming as it did a week before the premiere of the new film version of his acclaimed musical. The composer surely would have delighted in the critical acclaim being accorded to Steven Spielberg’s remake. ‘He and I became good friends,’ the director told reporters at the film’s premiere. The musical famously updates Romeo & Juliet to 1950s New York City. Spielberg keeps the action in the 1950s, with his recreation of the city at the time earning special praise. The timing of West Side Story’s release may seem spot on but Spielberg has never been

Dubonnet, that staple of the Seventies drinks cabinet and toe-curling Abigail’s Party-like gatherings, has finally been awarded a royal warrant by the Queen. A royal warrant recognises those who have supplied goods or services to the royal households of either the Queen or the Prince of Wales (and, formerly, that of the Duke of Edinburgh) for at least five years and who continue to do so. Her Majesty’s passion for this aromatised, wine-based tincture is long-standing; she reportedly enjoys a glass every day before lunch with two parts Dubonnet mixed with one part gin and served over ice and slice. It was also the favourite drink of her mother. If nothing else, Dubonnet must surely