Editor's Note

One of the best things about working at Feast is getting to taste all the incredible recipes that are developed, tested and refined by our food editor, Phoebe Wood, and her team before they go into print. The only downside to this is that in recent weeks we’ve eaten legs of ham no less than six different ways and are all completely confused as to which one we’re actually going to serve when we’re entertaining over summer. One thing I don’t have to make a decision about is what I’ll be serving for dessert. No matter what the occasion, I’ll be dishing up the Brazilian passionfruit trifle that graces this month’s cover.

We continue the festive theme with our 12 Days of Christmas-themed food feature. Once we’d reminded ourselves of all the verses, we had to come up with creative ways to turn them into delicious recipes (FYI we focused on the swimming rather than the swans in verse seven!).

If you’re looking for a gift for the food-lover in your life, our first Feast cookbook is on sale from 13 November – it’s called Celebrate Summer and it’s packed full of more than 100 of our favourite summer entertaining recipes.

How will you be celebrating this summer?

Happy feasting!

Alix Davis

Bring the world to your kitchen

Relish

Our take on this Czech honey cake is layered with cream cheese and topped with sugared rosemary for a festive touch.
These Puerto Rican shortbread biscuits are a favourite at parties and celebrations, including Christmas, and are often given as gifts. Simple to make, but...
Gai yaang is a popular street food originally from Thailand’s Isaan region, but now found throughout the country. In this recipe, the chicken is refrigerated...
I like big bowls of food where everybody helps themselves. Those new to this often sit there peeling the prawns, while I tend to rip off the tip of the tail, and...
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...
Traditional Sicilian cassata sees layers of sponge, ricotta and candied peel covered in marzipan, but this ice-cream version is a welcome alternative on a...