Charlotte's Newsletter | Issue 21

Friday 9th December 2022

Welcome to Issue 21

Welcome back. I hope you are all keeping warm during this cold spell. My cooking has certainly reflected the wintery weather, and we have been enjoying lots of warming casseroles in the last week or so. Not only have they have taken the chill off and been very flavoursome, but it's been a useful way of using up ingredients in the fridges and freezers before we lay in stocks for Christmas.

It's been another busy couple of weeks here, and I've included a few updates in a new section at the end of the email, so you can find out more about the projects I've been working on, from mince pie tasting to my first ever modelling assignment, which will be published next week.

The response I received from Issue 20 was absolutely wonderful. Thank you all for writing, entering the competitions and enthusiastic support for the festive box.

Given how hectic this time of year is for so many of us, this will be my last newsletter of the year. I have lots for you this time though, including my cookbooks of 2022 (plus a giveaway) and plenty of recommendations for Christmas food and gifts. As ever, I hope you will enjoy reading and find the recommendations useful.

I'll be clocking off next week to take some time out until the new year. Whatever you're doing in the coming weeks, I hope you have a pleasant and peaceful time.

With my thanks for your continued support this year,

Charlotte

Charlotte's Basket

There are some really excellent winter vegetables around at the moment. Cauliflowers, cabbages and sprouts are particularly good. I love them all. If you're not a sprout fan, you might like to try cooking them in a different way. I love them halved through the root, which gives them a much more pleasing appearance and texture. Hopefully there will be parsnips available near me soon.

I have managed to source fresh cranberries from Andreas Veg, which I will be making into my fresh cranberry mincemeat and cranberry sauce shortly. If you like dates, there are some amazing medjool dates around, so do look out for them. They are a festive treat in our house. Oranges and pomegranates are so good at this time of year for providing some freshness and colour.

Our garden is still providing plentiful supplies of beetroot, potatoes and chard, and we will prepare to plant in our new no dig bed in the new year.

Charlotte Loves

My Top Cookbooks of 2022

First is Ballymaloe Desserts, by JR Ryall. Full disclosure, I went to Ballymaloe and do know JR, but I can attest to the sublime deliciousness of the award-winning Ballymaloe dessert trolley. This book is full of truly excellent recipes and is so beautifully produced and photographed. It really is a very special book indeed and truly one to treasure.

Cooking by Jeremy Lee is a much-anticipated debut book from a chef whose food I really love. It is packed full of useful and interesting recipes from Jeremy's repertoire, and, pleasingly, features the recipe for many dishes I've tried and loved at Quo Vadis and Blue Print. It is, I think, a joy to read, and a future classic, for sure.

Meat-Free Mexican by Thomasina Miers is such a colourful, joyful book that features so many interesting combinations of flavours throughout. I found so much to love within, and really, there is something to suit everyone in this book. A delight to read and cook from.

I am thrilled to say that I have one copy of each of these books to give away. If you would like to enter, please email me and tell me which one of the three books you would like to win. Please do so by 5pm GMT on Monday 12th December, and I will enter you into a draw. If your name is picked out, I will email you to obtain your address. UK entries only, please.

Charlotte Loves Discounts 

Many of you have been using these discount codes, so I'm keeping them here again if you need them...

Thermapen One is such a useful piece of kitchen kit and I have a 20% discount for you over on their website, by using this link.

LittlePod, the supplier of organic, responsibly sourced vanilla pods, pastes and extracts have offered 10% off their entire range purchased on their website. Use CHARLOTTELOVES to secure your discount.

Peter's Yard crisp bread and sourdough crackers. Use CHARLOTTELOVES to get 20% off the entire range on their website.

Pipers Farm have kindly offered you all a 20% discount off your first order if you use the CHARLOTTELOVES discount code. You can use this link to join their points scheme, too. 

I also have an amazing 20% off for new customers and 10% for existing customers at the Bold Bean Co. who produce the most delicious jars of beans. Visit their website and pop in CHARLOTTELOVES to secure your discount.
 

What I'll cook this Christmas

• In the run-up to Christmas, it can be nice to enjoy something a bit different. We like some bright, light and zingy flavours at this time of year. I am cooking a family dinner before Christmas and have planned a Persian feast, with slow cooked lamb, pomegranates, tons of fresh herbs and saffron rice. In our house, we also love fish or a curry on Christmas Eve.

• On the day, I'll do a simple breakfast. Perhaps scrambled eggs on good toast, maybe with a little salmon and some fruit. It is so easy and quick to make. Or stick some good croissants in the oven and serve with nice butter and jam.

• Consider skipping a starter. I like some nice nibbles with fizz to kick lunch off and then move into the main event. Vol au vents are rather retro, but I often make hot buttered lobster vol au vents. Fresh crab crostini is another favourite.

• We are having roast beef for our Christmas lunch, as we all love it, but I may pick up a turkey to have cold another day.

• We like cold puddings, such as a cherry and chocolate trifle, or even a tiramisu. It's a lot easier to manage, too, and I often make them on 23rd and keep them in the overflow fridge until they're needed.

Top Festive Foods to Buy

The secret to good cooking is in the shopping, so it's worth taking the time to consider the ingredients you'll serve this Christmas.

• For great meat, fish and cheese, I do recommend Pipers Farm. 

• For cheese, I've also been very happy with Paxton & Whitefield, La Fromagerie and White Lake, who all offer online delivery.

• Plenty of local independent butchers and retailers have lots of meat available, including turkeys, so do consider supporting them if you can.

• A whole jamón is a huge and special treat, but at least lasts for longer if you can't finish it all during the festive period. I'm a big fan, having lived in Spain. Cinco Jotas is a very special brand to look out for, but super expensive. Brindisa has a great range which includes smaller sliced packs to whole hams with the essential jamonero (stand).

• I really do love the D.Barbero Italian chocolates and Italian Inaudi truffle products, sold by Saclà.

• We all love Panettone in our house. I prefer the simple version with candied peel and sultanas, rather than more exotic flavour combinations. Flamigni is a real favourite brand.

• It's always a good idea to stock up on lots of lovely fruit, vegetables and herbs, so you have plenty of nice ingredients on hand to make tasty and healthy meals on days when you don't have a fixed plan.

Charlotte's News

What I've been up to

• You can find my Christmas cooking tips and recipes in this week's Countryman's Weekly (and the first issue of each month)

• I've been tasting a range of Christmas foods for The Telegraph. Keep your eyes peeled in the coming days for more

• I've been on my first ever modelling assignment for one of my most loved British fashion brands. I couldn't believe it when they asked me! I'll share the details on my social media channels next week. 

• I am launching a new podcast in the new year. Watch this space for news.

• I've been talking about mince pies (and Christmas food) on the radio this week. You can listen back on BBC Radio Oxford here at 18:35 and BBC Radio Berkshire today, here, at 11:30am.

• I've been hard at work in the kitchen, developing new products for food brands with the Taste Testers.

Upcoming Events, Classes & Cooking

I am now running private cookery classes, either one-to-one, or for your friends or business. You can find out more on my website. This includes special events for parties and corporate gatherings.

I take a small number of private cooking jobs on each year. If you'd like to book me, please get in touch by email.