Georgina Hayden’s quick and easy recipe for pimento cheese and pickle loaded crisps | Quick and easy

Pimento cheese, a much-loved American spread, has been a permanent fixture in my kitchen this month. Whether it’s a quick sandwich filling in times of chaos or an effortless party dip, I am addicted. My favourite way to serve it, though, is as part of a loaded crisp platter. Use salted or pickle crisps, and load them up with spoonfuls of pimento cheese, sliced pickles, herbs and heat. Move over nachos, there’s a new crisp platter in town

Ten things I love (and hate) about restaurants in winter

As the wildly popular social media platform celebrates its 10th year, we ask the Topjaw frontman what he loves – and hates – about eating out during the festive season.PiesI love pies. I scoff when people ask: “What is British cuisine?” First, we have the most diverse culinary scene on the planet, with great Asian and Mediterranean food everywhere. And, second, what even is British cuisine?! A pie is one of the greatest dishes ever created. Think a chicken, rabbit and tarragon pie, with good 50:50 butter:potato mash and really good gravy

‘Many over-hyped London restaurants left me cold’: Grace Dent’s best restaurants of 2025 | Grace Dent on restaurants

For reasons that may already be apparent, and that are currently playing on BBC One, I have spent much of 2025 watching people cook scallops and souffles in a windowless television location unit in Digbeth, Birmingham. MasterChef, despite being one of the most exhilarating jobs a girl can do, sucked up most of my waking hours this year, and made my free time extra-precious. So the very best restaurants I found this year – those with zinging hospitality and heart-thumpingly good food – became equally extra-crucial.I’m talking about the likes of Tropea in Harborne, just down the road from the TV studio, and where I’ve spent a fair few Saturdays eating butternut squash arancini, fresh tagliolini and whopping great deep-fried salted cannoli. Over in Bristol, meanwhile, two absolute gems revealed themselves on the very same trip: Ragù and Lapin, both in Wapping Wharf and both in repurposed shipping containers, but entirely different creatures

Countdown to 2026 – a New Year’s Eve menu

When it comes to throwing parties, the world falls into two quite distinct camps: those who love to do so, and those who would rather do almost anything else. Getting organised early is key, and finding a few delicious recipes to start the proceedings will amuse your guests while you try to keep the show on the road.These spicy, citrussy snacks by Thomasina Miers go perfectly with the pink grapefruit mocktails belowA delicious festive starter that can be adapted to serve with a sweet topping for the kidsThese drinks are a refreshing alternative to booze, but also make a delicious mixer for a tequila or gin-based cocktailHome-infused gin for a special festive martini for gifting or serving at partiesBask in the glory of this spread by Honey & Co – no one will ever suspect how little effort was involvedIn Benjamina Ebuehi’s dessert, puddles of spiced cranberry sauce are baked into the chocolate frangipane for a pairing that puts any surfeit of cranberries to good use

The joy of leftovers – what to cook in the calm after Christmas

At this time of year, I like to stay home, shut off from the world and do as little as possible for as long as possible. Eat all the food, embrace all the leftovers and be creative with whatever’s in the kitchen. After the big day, I like to turn leftovers into some sort of pie: they’re forgiving and malleable and work with whatever you have hanging about. This leftovers pie from Tom Hunt and this turkey and ham pie from Felicity Cloake are great places to start. You could absolutely make your own pastry, as Tom does, or use shop-bought if you want to keep things as simple as possible (I always store a few rolls of pastry in the fridge over Christmas for precisely this reason)

Helen Goh’s recipe for an espresso martini pavlova bar | The sweet spot

Your favourite cocktail is now a DIY pavlova party! Pile crisp coffee meringues high with espresso cream, boozy cherries, a drizzle of whisky caramel and a flicker of edible gold leaf, then shake, spoon and sparkle your way into the New Year. A few tips: arrange the toppings in glass bowls or on tiered trays for a beautiful display, add labels for fun and, if it’s sitting out for a while, keep the whipped cream chilled on ice.Prep 10 min Cook 1 hr 40 min Makes 24 meringuesFor the meringues (make up to 3 days ahead) 140g egg whites (from about 4 large eggs)220g caster sugar 2 tsp instant coffee powder dissolved in 1 tsp hot water1 tsp cornflour ½ tsp white vinegar 1 tsp vanilla extract 1 pinch fine sea salt Cocoa powder Edible gold leaf (optional)For the espresso brandy cherries (make up to 3 days ahead)400g frozen black cherries 60g light brown sugar 60ml black coffee A pinch of sea salt 2 tbsp brandy, or coffee liqueur (Kahlúa, Tia Maria or similar)½ tsp vanilla extractFor the whisky caramel (make up to 3 days ahead)300g caster sugar 60ml water 150ml double cream 50ml whiskyFor the espresso mascarpone cream (make on the day) 300ml double cream 150g mascarpone 2 tsp coffee grounds 1 tsp vanilla extract ½ tsp cinnamonTo make the meringues, heat the oven to 150C (130C fan)/300F/gas 2 and line two large oven trays with baking paper. In a clean bowl of an electric mixer, whisk the egg whites on medium-high to soft peaks. Add the sugar a tablespoon at a time, whisking until thick, glossy peaks form and the sugar dissolves – test by rubbing a bit of the meringue mix between your fingers: it should feel smooth