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The traditionalists

For a toast-worthy roast that's tried and true, look no further. There's a reason why we keep coming back to ham, turkey and lamb.

Stage 16: Vaison La-Romaine/GapThe lamb of northern Provence has a delicate meat that marries well with herbs. The saddle is a cut comprising the racks that are...
For me, the centrepiece of any Christmas feast has to be a roast turkey and this is the one I make every year because my mum loves it. The stuffing takes its name...
This sumptuous Indian dish was originally made to tenderise the tough hind legs of a goat, considered inferior to the tender front limbs. The flavours work...
Feast Magazine
Nothing marks a celebration quite like a glazed ham. This sweet glaze with a kick of mustard powder will serve you well during the festive season. You can make...
Pedro Monzón is the Cuban Ambassador in Australia. When he was 13 years old, he lived in the mountains of Sierra Maestra, the cradle of the Cuban Revolution. He...

The anarchists

Skip the whole roast turkey this year and begin a new tradition with these equally impressive poultry centrepieces.

A very special occasion dish which the author's mother would serve on New Year's. There are many components to the filling, and yet the result is surely worth the effort.
Vincotto is used two ways in this recipe – firstly to brush over butterflied quail while barbecuing for a crispy-skinned finish, and also to make a tasty...
A simplified version of the famed mole of Oaxaca, Mexico, this sauce is typically served with turkey as a celebration dish or on a fiesta like Day of the Dead....
There really is something exciting and magical about this recipe. You start by wrapping up a chicken in a layer of salt, you may think it’s too much salt but...
This is an Italian take on a classic Christmas ingredient, served with a semolina gnocchi, which can be cut out into creative shapes.
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