Win a copy of Rick Stein’s Christmas

Congratulations to our three winning members who each win a copy of Rick Stein's Christmas - Recipes, Memories & Stories for the Festive Season - Mary Uren, Washington; Chris Meakin, Conwy and Heather Bassett-Jones from Rutland. 

This November, we’re delighted to welcome one of the nation’s most-loved chefs, Rick Stein, as our Feedback guest. Rick shares his favourite festive memories and heart-warming stories from his brand-new cookbook, Rick Stein's Christmas - Recipes, Memories & Stories for the Festive Season.

Rick Stein's Christmas - Recipes, Memories & Stories for the Festive Season is a celebration of his incredible culinary career and the special memories, times and festivities that Rick has cherished over the years. From unmissable classics to fresh new dishes, this beautiful cookbook brings together over 100 recipes to take you through the festive season from classic roast goose, glazed ham to mince pies, a little spice inspired by his wide-ranging travels, and the best ways to make magic with your leftovers, this is Rick’s collection of everything that says comfort and joy in the kitchen.

And that’s not all — we’ve handpicked three irresistible recipes from Rick’s new book for you to try at home this festive season (and beyond).

Oysters Kilpatrick. 'These are delicious - the bacon is crispy, even a little charred, and the Worcestershire sauce forms a sort of flavour bomb that somehow doesn’t entirely drown out the fresh oyster below.’ 

Camembert & Spinach Filo Pastry Slices with a Beetroot and Pomegranate Salpicon. 'For a Christmassy look, I have combined spinach and slices of Camembert in a filo pastry parcel with what I would call a salpicon: diced cooked beetroot and shallots with pomegranate seeds and molasses. This recipe is a little treat for times when there’s just a couple of you, but of course you can double it up if you like.’ 

Hazelnut Pavlovas with White Chocolate & Dark Berry Sauce. 'As it is one of Australia’s classic dishes, I feel it should be made with something exotic like passion fruit, but when Andrew Sullivan, the pastry chef at The Seafood Restaurant, made these I was very taken with them.’

^{Rick Stein's Christmas - Recipes, Memories & Stories for the Festive Season, BBC Books, £28. Photography James Murphy}