The great Christmas taste test: I tried seven fast food offerings. Which will make me feel festive?

From a cranberry katsu curry to a dozen thickly glazed doughnuts, the biggest chains are getting Christmassy. I found out which seasonal meals will leave you carolling and carousing – and which will leave you coldBy now, most major fast food outlets will have launched their festive special. There is no established framework for what “festive” means, and no recognised metrics of Christmassyness. It could be indicated by a lurid green/angry red colour in a place you’re not expecting it (McDonald’s Grumble Pie, I’m looking at you); or an existing thing, made into a more seasonal shape, or the introduction of a quintessential Christmas ingredient, such as a brussels sprout (though seriously, food giants, get over yourself if you think it’s cinnamon – this is an autumn spice).I am not here to critique the essentials of fast food (I love it)

Party starters: Jacob Kenedy’s Italian Christmas canapes – recipes

Three Italian light bites to get you started on the big day: pinzimonio crudites, chilled prawns with boozy mayo, and a delicate frittata that you can stud with artichoke, radicchio or celeryI am evolving as a host, and coming to realise that those rich dishes that crown our festive tables shine brightest when surrounded by contrasting and lighter bites – before, around and after, rather than just on the day itself. I do enjoy angels and devils on horseback, devilled eggs, little sausages wrapped in bacon, mince tarts crowned with goose liver, fried breads and cheesy pizzette, buffalo wings, paté en croute, crab beignets, oysters Rockefeller, shrimp tostadas and rich tamales, but, for the most part, I save these for the parties earlier in December. For Christmas day itself, I start with lighter bites, as better preparation for the rich meal ahead. A trio of dainty, grazing canapes served alongside sparkling Alta Langa …My grandmother, Ginny, knew how to entertain. She would spike her mayonnaise with brandy, and so do I – at home and at my restaurant Plaquemine Lock

Australian supermarket sorbet taste test: is this the most enjoyable taste test yet?

After blind-tasting more than a dozen supermarket sorbets, Nicholas Jordan and friends award a rare nine out of 10 score to a magical iced confectionIf you value our independent journalism, we hope you’ll consider supporting us todayGet our weekend culture and lifestyle emailThe only bad sorbet I’ve ever had was made by me. If it wasn’t for that syrupy pineapple-flavoured stack of ice shards, I don’t think I’d be able to imagine the characteristics. What’s a bad version of winning the lottery? You’d only know when it happens.To make a bad sorbet you need to be inept or cheap. But supermarkets distribute the cheapest foods on earth and usually the range in quality is hellish to “huh, pretty good”

Christmas main course made easy: Max Rocha’s braised turkey legs with colcannon – recipes

Roast turkey breast is often dry and overcooked, so why not give everyone a leg instead and serve it with a traditional Irish potato-and-cabbage side?We often braise chicken and rabbit legs at Cafe Cecilia, because all the preparation and cooking can be done ahead of time, and it’s then just about heating them gently to serve. For Christmas, I often employ much the same process for turkey legs – it’s a lovely way to eat them. Serve with colcannon, although basmati rice, boiled new potatoes or roast carrots would also go great.This can easily be scaled up to feed more people – you’ll just need a larger pan.Prep 20 min Cook 1 hr 30 min Serves 2Sunflower oil Salt and black pepper 2 bone-in turkey legs 1 tbsp butter 5 garlic cloves, peeled and finely chopped2 shallots, peeled and halved 5 slices streaky bacon, diced8 sage leaves 70ml white wine60-100ml chicken stock ½ tbsp dijon mustard1 tbsp creme fraicheFor the colcannon500g large floury potatoes, peeled and cut into chunks

Christmas mains: Georgina Hayden’s pan-fried monkfish in a herby champagne butter – recipe

A fishy festive centrepiece that’s ready in next to no time but still has pizzazzWhile I tend to stick pretty close to tradition when it comes to my Christmas Day side offerings, I can’t remember the last time I cooked a turkey or goose as the showstopper. You see, my family is mostly made up of pescatarians, so anything larger than a chicken or cockerel (my personal favourite) for the meat eaters is just excessive. So, alongside a lovingly cooked smaller bird, I also make something fishy – hopefully something with a bit of star-quality, but not too shouty. A dish that will be delicious, fancy, but stress-free all at the same time. These pan-fried monkfish fillets are this year’s solution

How to make coquilles St-Jacques – recipe | Felicity Cloake's Masterclass

’Tis the season for food that makes everyone feel a little bit loved and special; for showstoppers – but preferably the kind that don’t stop the show for too long, given how much else is likely to be going on. This French classic, which can be made a day ahead, if necessary, and/or bulked out with other seafood, is a luxurious light starter or fancy canapé.Prep 20 min Cook 15 min Makes 66 large sustainably-sourced scallops (diver-caught, ideally), cleaned and on the shell, or frozen and defrosted scallops (or see method)2 tbsp butter 2 banana shallots, or 4 round ones150ml white wine (optional; see method)100ml double creamFor the topping1 small garlic clove 25g parsley 2 tbsp butter 70g dried breadcrumbsIf you’d like to keep costs down, go for frozen scallops, or for smaller queen scallops (farmed or hand-dived ones tend to be the most sustainable), or mix scallops with other seafood such as small shelled clams and prawns, etc, and cook and serve them in gratin dishes. Store live scallops in the fridge round-side down. For a more substantial dish, add another chopped scallop, or other seafood, per person