FT Weekend Magazine Christmas food special
Roll up for Jancis Robinson’s finest fizzes; exclusive recipes from Rowley Leigh’s Christmas Eve feast - cooked by his chef friends Fergus and Margot Henderson, Jeremy Lee, Alastair Little and Thomasina Miers; Yuletide cocktails from Jared Brown; festive baking from Rose Carrarini; the tastiest turkey trimmings; Nicholas Lander’s best restaurants of 2012 and our ultra-stylish Christmas gift guide. Plus, win a magnum of Grand Cru champagne by visiting: FT Weekend
Picture credit: Dan Burn-Forti/Joel Holland View Larger

FT Weekend Magazine Christmas food special

Roll up for Jancis Robinson’s finest fizzes; exclusive recipes from Rowley Leigh’s Christmas Eve feast - cooked by his chef friends Fergus and Margot Henderson, Jeremy Lee, Alastair Little and Thomasina Miers; Yuletide cocktails from Jared Brown; festive baking from Rose Carrarini; the tastiest turkey trimmings; Nicholas Lander’s best restaurants of 2012 and our ultra-stylish Christmas gift guide. Plus, win a magnum of Grand Cru champagne by visiting: FT Weekend

Picture credit: Dan Burn-Forti/Joel Holland


Rowley Leigh’s steamed sea bass with ginger and onions
he Chinese method of steaming fish and finishing it with ginger and spring onions is a triumph of assimilative immigration. Long before sea bass was popular on British menus – it really was little regarded until the 1970s at the earliest – it had become the fish of choice in most Chinese restaurants. Considering sea bass was not particularly plentiful, even then, and not especially cheap, this was rather extraordinary. To get the full recipe click here.
Picture credit: Andy Sewell View Larger

Rowley Leigh’s steamed sea bass with ginger and onions

he Chinese method of steaming fish and finishing it with ginger and spring onions is a triumph of assimilative immigration. Long before sea bass was popular on British menus – it really was little regarded until the 1970s at the earliest – it had become the fish of choice in most Chinese restaurants. Considering sea bass was not particularly plentiful, even then, and not especially cheap, this was rather extraordinary. To get the full recipe click here.

Picture credit: Andy Sewell


Five of the best: London cheese purveyors

"Brixton Village Market is one of London’s newest foodie hotspots and a fitting location for this “Cheese and Meat Salon”. Although the focus at Cannon & Cannon is British artisan charcuterie, the cheese counter has a well-considered selection of about 20 British-only cheeses…." To read the full list on FT.com, click here. View Larger
Five of the best: London cheese purveyors

"Brixton Village Market is one of London’s newest foodie hotspots and a fitting location for this “Cheese and Meat Salon”. Although the focus at Cannon & Cannon is British artisan charcuterie, the cheese counter has a well-considered selection of about 20 British-only cheeses…." To read the full list on FT.com, click here.

Rowley Leigh’s tarte fine aux pommes

"There have been tartes fines of peaches, tomatoes, shallots, figs, endives and a good deal else, including tartes fines with quite a few of those things on top of each other, thus rather negating the notion of fine. Needless to say, a tarte fine aux pommes is not only the original but also probably the best…" To read the full article and recipe on FT.com, click here. View Larger
Rowley Leigh’s tarte fine aux pommes

"There have been tartes fines of peaches, tomatoes, shallots, figs, endives and a good deal else, including tartes fines with quite a few of those things on top of each other, thus rather negating the notion of fine. Needless to say, a tarte fine aux pommes is not only the original but also probably the best…" To read the full article and recipe on FT.com, click here.

Rowley Leigh’s pumpkin soup with cream and Gruyere
"Nothing much seemed to happen for an hour so I turned up the heat and waited for developments. After another hour, quite a lot had happened. There was a rich, comforting aroma coming from the oven. I lifted it out very carefully as the tureen was beginning to bow and sag in the middle rather alarmingly…." For the full recipe on FT.com, click here  View Larger

Rowley Leigh’s pumpkin soup with cream and Gruyere

"Nothing much seemed to happen for an hour so I turned up the heat and waited for developments. After another hour, quite a lot had happened. There was a rich, comforting aroma coming from the oven. I lifted it out very carefully as the tureen was beginning to bow and sag in the middle rather alarmingly…." For the full recipe on FT.com, click here