Roll up! Philip Khoury’s recipe for pistachio yule log | The sweet spot

This rich and moreish (and plant-based) yule log is a Lebanese Christmas favourite that harks back to the country’s French colonial pastI love a yule log, also known as a bûche de Noël. It’s a remnant from the time when Lebanon was a French colony, which lingers to the modern day, and is popular in Lebanese bakeries and patisseries over the Christmas period, often decorated with small figurines, plastic holly leaves and festive messages. Those decorations, and the trompe-l’oeil nature of this treat, enchanted me as a child, and I wanted to bring back some of that enchantment with this take on a woodland yule log.Prep 10 min Cook 3 hr 15 minChill 7 hr Serves 8–10For the chocolate chantilly mousse190ml plant-based milk, 100ml of it well chilled 120g dark chocolate (at least 65% cocoa solids), chopped For the chocolate ganache200ml plant-based milk, 100ml of it well chilled 50g muscovado sugar, or dark brown sugar150g dark chocolate (at least 65% cocoa solids), chopped For the pistachio praline200g shelled pistachios 100g icing sugar¼ tsp fine sea saltFor the aquafaba meringue mushrooms 75ml aquafaba¼ tsp cream of tartar150g caster sugarUnsweetened cocoa powder, for dustingMelted dark chocolate, for dipping For the pistachio sponge60g shelled pistachiosVegetable oil, for greasing 105g plain flour100g caster sugar¾ tsp baking powder¼ tsp bicarbonate of soda¼ tsp fine sea salt135ml soya milk¾ tsp vanilla extract1½ tsp apple cider vinegarTo decorate350g amarena cherries, or tinned cherries in syrup1 sprig dill Icing sugar, for dustingFor the mousse, heat 90ml milk in a saucepan on a medium heat until it reaches a gentle simmer. Meanwhile, put the chocolate in a heatproof bowl, pour in the hot milk and blend with a handheld blender until completely smooth

Christmas gift ideas for drinks lovers, from champagne to canned cocktails

Don’t get pulled in by silly gadgets: buy presents you’d be happy to receive yourselfThe Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Alcohol is an unavoidable part of a festive spread (for more advice on which wines, beers and other drinks I like for each and every occasion, take a look at last week’s Christmas drinks guide), but, sometimes, a drink deserves a place under the tree as well as around it – especially if it’s an easy win for a drinks devotee for whom you need to buy a prezzie.The Guardian’s journalism is independent

Christmas food gifts: Gurdeep Loyal’s recipes for Mexican-spiced brittle and savoury pinwheels

Edible Christmas gifts are a great excuse to get experimental with global flavours. For spice lovers, this moreish Mexican brittle, which is inspired by salsa macha (a delicious chilli-crunch), is sweet, salty, smoky, crunchy and has hints of anise. Then, for savoury lovers, some cheesy pinwheel cookies enlivened with XO sauce. XO is a deeply umami condiment from Hong Kong made from dried seafood, salty ham, chilli and spices. Paired with tangy manchego, it adds a funky kick to these crumbly biscuits

Festive treats: Adriann Ramirez’s recipes for pumpkin loaf and gingerbread cookies

As a self-proclaimed America’s sweetheart (Julia Roberts isn’t using that title any more, is she?) who moved to the UK nearly 10 years ago, there are a few British traditions and customs that I have adopted, especially around Christmas time. However, there are also a few American ones that I hold on to staunchly: one is the pronunciation of “aluminum”, and another is the importance and beauty of a soft cookie. In both of these easy but delicious bakes to share, I use spice and heat to balance the usual sweetness with which the season can often overload us.Prep 5 min Chill 1 hr Cook 50 min, plus cooling Makes 10-12520g plain flour, plus extra for dusting 8g cocoa powder 8g ground ginger 3g ground cloves 5g ground cinnamon 3g aleppo pepper 4g coarsely ground black pepper 7g table salt 3g bicarbonate of soda 225g soft unsalted butter 175g caster sugar 1 large egg (60g) 77g treacle 77g pomegranate molasses 40g golden syrupFor the icing120g icing sugar 30g waterWhisk the first nine ingredients in a bowl and set aside. Either in the bowl of a stand mixer or using a handheld mixer, beat the butter for a few minutes until light and creamy

Nutcracker stocking fillers: Brian Levy’s recipe for sugar plum and coffee cookies | The sweet spot

These festive cookies are inspired by The Nutcracker’s Land of Sweets sequence, in which coffee and sugar plums are two of the flavours used to conjure a fanciful world of decadent diversion. Anything from a hard candy to a candied fruit can qualify as a “sugar plum” and, in the case of these cookies, the sugar plum is represented by the amarena cherry. Coffee’s bitterness balances the sweetness of the fruit and the rich butteriness of the dough, while the oat flour adds a dash of shortbread-like delicateness.Prep 10 min Chill 30 min+ Cook 35 min, plus cooling Makes 36185g room-temperature butter75g sugar2 tsp instant coffee/espresso powder1 tsp unsweetened cocoa powderFinely grated zest of ½ lemon½ tsp vanilla extract⅛ tsp fine salt 180g plain flour 85g oat flour 36 amarena cherries in syrupTurbinado sugar, or pearl sugar or icing sugar, for dippingIn the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, coffee powder, cocoa, lemon zest, vanilla and salt, at first on low and then medium speed, until creamy and fluffy.Add both flours and beat just until combined with no dry flour remaining; don’t overbeat because this can toughen the texture

The ultimate unsung superfood: 17 delicious ways with cabbage – from kimchi to pasta to peanut butter noodles

Over the last 50 years, cabbage consumption in Britain has declined 80%. But it’s versatile, full of vitamins, and perfect on a winter night. Here’s how to make the most of itIt’s not good news: despite a lot of messaging about healthy eating, Britons consume 12% less vegetables per week than they did in 1974, when the government’s Family Food survey began. And while the consumption of some specific vegetables – courgettes, say – has risen over the past 50 years, others have experienced a sharp decline. Among the biggest losers is cabbage