In this month's issue

Welcome to Christmas


It’s not just about the big day. From sharing your first mince pies with colleagues, to baking biscuits with a Christmas playlist, to packing a bag of seasonal treats for the train journey to see family.

Now more than ever, it feels much better to give than to receive, so this year in our bumper Christmas edition we’re making the things we buy, cook and give mean something. Find thoughtful, inexpensive ways to wrap gifts, show your loved ones you care with a handmade present; support small producers by choosing Christmas supplies from people doing good and be inspired to make your Christmas lunch super-personal, like the stars of the BBC Good Food Show.

Celebrate your way and savour every minute. Happy Christmas from all of us at Good Food!

Plus, get a FREE 2024 calendar included with the issue.

Order direct to your door, download the issue or subscribe (and choose a new cookbook!) and become part of our Subscriber Club today.

5 reasons to buy our Christmas issue

1. Your free 2024 recipe calendar


Offering a new recipe for each calendar month, you won’t be short on inspiration all year round.

2. New ideas for the big day


We’re reinventing the wheel this festival season. Our recipes breathe new life into Christmas classics – think truffle & parmesan roast potatoes – or a show-stopping clementine, fennel & cranberry roast salmon.

3. Show-stealing bakes


A Christmas dinner is not complete without a tempting dessert (or two) - and these spectacular bakes are sure to bring the wow factor.

4. Incredible entertaining recipes


Tom Kerridge knows how to elevate a classic – combining the quintessential tear-and-share bread with a stunning baked camembert centrepiece. Take it to new heights with a drizzling of truffle butter.

5. Make ahead gifts and treats

Homemade paper hanging decorations

There’s no greater gift than ones from the heart – and these recipes will show your loved ones just how much you care. There’s scotch bonnet & mango hot sauce for those who appreciate the spicier things in life, as well as rum-spiked raisin shortbread for a grown-up treat.

Order direct to your door, download the issue or subscribe (and receive a new cookbook!) and become part of our Subscriber Club today.

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