Editor's Letter, December 2017 - issue 13 It may not be Christmas quite yet – but in the spirit of prep, planning and general excitement, I’m not ashamed to say that this issue is packed with festive food and fun. There’s a look at all the glorious chocolates you can eat (p37), and where to book for your vegan-friendly office get-together (p86) plus sparkling, cruelty-free fashion for parties (p68). And, if you’re not invited to any this year, throw one yourself — our recipes from the Vegan Holiday Cookbook (p52) will thoroughly wow your guests, or if you’re on a budget (and frankly, who isn’t?) try my cheap and cheerful canapés (p56). For an absolutely fabulous Christmas dinner that anyone can make, look no further than p17. I’ve been dreaming about these dishes for weeks. Then of course, there’s presents. Our no-bauble-left-unturned gift guide (p38) has done all the hard work for you. Every present is ethical, vegan and lovely, so you can feel entirely positive about your shopping and reward yourself with a glass of vegan Baileys (p8). If you want to dazzle recipients with your cooking skills, though, turn to p44 for some truly fabulous handmade edible gifts, including a very tasty orange liqueur. Elsewhere, our chef of the month, Alexis, takes a break from crafting his 7-course vegan tasting menu to share a show-stopping recipe (p72), and Vegan Richa shares some very comforting home cooking classics for winter. Plus some truly glam breakfasts to get you ready for opening presents (p74) and a winner of a Christmas cake from Demuths (p80). And, if you don’t do Christmas, there’s plenty to keep you happy too, including warming soups, brand new burgers and a very tasty ‘BLT’. However you celebrate this year, have a wonderful time – and make sure you eat fantastic food. Happy holidays! Flic Everett, Editor
Editor's Letter, December 2017 - issue 13 It may not be Christmas quite yet – but in the spirit of prep, planning and general excitement, I’m not ashamed to say that this issue is packed with festive food and fun. There’s a look at all the glorious chocolates you can eat (p37), and where to book for your vegan-friendly office get-together (p86) plus sparkling, cruelty-free fashion for parties (p68). And, if you’re not invited to any this year, throw one yourself — our recipes from the Vegan Holiday Cookbook (p52) will thoroughly wow your guests, or if you’re on a budget (and frankly, who isn’t?) try my cheap and cheerful canapés (p56). For an absolutely fabulous Christmas dinner that anyone can make, look no further than p17. I’ve been dreaming about these dishes for weeks. Then of course, there’s presents. Our no-bauble-left-unturned gift guide (p38) has done all the hard work for you. Every present is ethical, vegan and lovely, so you can feel entirely positive about your shopping and reward yourself with a glass of vegan Baileys (p8). If you want to dazzle recipients with your cooking skills, though, turn to p44 for some truly fabulous handmade edible gifts, including a very tasty orange liqueur. Elsewhere, our chef of the month, Alexis, takes a break from crafting his 7-course vegan tasting menu to share a show-stopping recipe (p72), and Vegan Richa shares some very comforting home cooking classics for winter. Plus some truly glam breakfasts to get you ready for opening presents (p74) and a winner of a Christmas cake from Demuths (p80). And, if you don’t do Christmas, there’s plenty to keep you happy too, including warming soups, brand new burgers and a very tasty ‘BLT’. However you celebrate this year, have a wonderful time – and make sure you eat fantastic food. Happy holidays! Flic Everett, Editor
Editor's Letter, December 2017 - issue 13 It may not be Christmas quite yet – but in the spirit of prep, planning and general excitement, I’m not ashamed to say that this issue is packed with festive food and fun. There’s a look at all the glorious chocolates you can eat (p37), and where to book for your vegan-friendly office get-together (p86) plus sparkling, cruelty-free fashion for parties (p68). And, if you’re not invited to any this year, throw one yourself — our recipes from the Vegan Holiday Cookbook (p52) will thoroughly wow your guests, or if you’re on a budget (and frankly, who isn’t?) try my cheap and cheerful canapés (p56). For an absolutely fabulous Christmas dinner that anyone can make, look no further than p17. I’ve been dreaming about these dishes for weeks. Then of course, there’s presents. Our no-bauble-left-unturned gift guide (p38) has done all the hard work for you. Every present is ethical, vegan and lovely, so you can feel entirely positive about your shopping and reward yourself with a glass of vegan Baileys (p8). If you want to dazzle recipients with your cooking skills, though, turn to p44 for some truly fabulous handmade edible gifts, including a very tasty orange liqueur. Elsewhere, our chef of the month, Alexis, takes a break from crafting his 7-course vegan tasting menu to share a show-stopping recipe (p72), and Vegan Richa shares some very comforting home cooking classics for winter. Plus some truly glam breakfasts to get you ready for opening presents (p74) and a winner of a Christmas cake from Demuths (p80). And, if you don’t do Christmas, there’s plenty to keep you happy too, including warming soups, brand new burgers and a very tasty ‘BLT’. However you celebrate this year, have a wonderful time – and make sure you eat fantastic food. Happy holidays! Flic Everett, Editor
Editor's Letter, December 2017 - issue 13 It may not be Christmas quite yet – but in the spirit of prep, planning and general excitement, I’m not ashamed to say that this issue is packed with festive food and fun. There’s a look at all the glorious chocolates you can eat (p37), and where to book for your vegan-friendly office get-together (p86) plus sparkling, cruelty-free fashion for parties (p68). And, if you’re not invited to any this year, throw one yourself — our recipes from the Vegan Holiday Cookbook (p52) will thoroughly wow your guests, or if you’re on a budget (and frankly, who isn’t?) try my cheap and cheerful canapés (p56). For an absolutely fabulous Christmas dinner that anyone can make, look no further than p17. I’ve been dreaming about these dishes for weeks. Then of course, there’s presents. Our no-bauble-left-unturned gift guide (p38) has done all the hard work for you. Every present is ethical, vegan and lovely, so you can feel entirely positive about your shopping and reward yourself with a glass of vegan Baileys (p8). If you want to dazzle recipients with your cooking skills, though, turn to p44 for some truly fabulous handmade edible gifts, including a very tasty orange liqueur. Elsewhere, our chef of the month, Alexis, takes a break from crafting his 7-course vegan tasting menu to share a show-stopping recipe (p72), and Vegan Richa shares some very comforting home cooking classics for winter. Plus some truly glam breakfasts to get you ready for opening presents (p74) and a winner of a Christmas cake from Demuths (p80). And, if you don’t do Christmas, there’s plenty to keep you happy too, including warming soups, brand new burgers and a very tasty ‘BLT’. However you celebrate this year, have a wonderful time – and make sure you eat fantastic food. Happy holidays! Flic Everett, Editor
Editor's Letter, December 2017 - issue 13 It may not be Christmas quite yet – but in the spirit of prep, planning and general excitement, I’m not ashamed to say that this issue is packed with festive food and fun. There’s a look at all the glorious chocolates you can eat (p37), and where to book for your vegan-friendly office get-together (p86) plus sparkling, cruelty-free fashion for parties (p68). And, if you’re not invited to any this year, throw one yourself — our recipes from the Vegan Holiday Cookbook (p52) will thoroughly wow your guests, or if you’re on a budget (and frankly, who isn’t?) try my cheap and cheerful canapés (p56). For an absolutely fabulous Christmas dinner that anyone can make, look no further than p17. I’ve been dreaming about these dishes for weeks. Then of course, there’s presents. Our no-bauble-left-unturned gift guide (p38) has done all the hard work for you. Every present is ethical, vegan and lovely, so you can feel entirely positive about your shopping and reward yourself with a glass of vegan Baileys (p8). If you want to dazzle recipients with your cooking skills, though, turn to p44 for some truly fabulous handmade edible gifts, including a very tasty orange liqueur. Elsewhere, our chef of the month, Alexis, takes a break from crafting his 7-course vegan tasting menu to share a show-stopping recipe (p72), and Vegan Richa shares some very comforting home cooking classics for winter. Plus some truly glam breakfasts to get you ready for opening presents (p74) and a winner of a Christmas cake from Demuths (p80). And, if you don’t do Christmas, there’s plenty to keep you happy too, including warming soups, brand new burgers and a very tasty ‘BLT’. However you celebrate this year, have a wonderful time – and make sure you eat fantastic food. Happy holidays! Flic Everett, Editor
Editor's Letter, December 2017 - issue 13 It may not be Christmas quite yet – but in the spirit of prep, planning and general excitement, I’m not ashamed to say that this issue is packed with festive food and fun. There’s a look at all the glorious chocolates you can eat (p37), and where to book for your vegan-friendly office get-together (p86) plus sparkling, cruelty-free fashion for parties (p68). And, if you’re not invited to any this year, throw one yourself — our recipes from the Vegan Holiday Cookbook (p52) will thoroughly wow your guests, or if you’re on a budget (and frankly, who isn’t?) try my cheap and cheerful canapés (p56). For an absolutely fabulous Christmas dinner that anyone can make, look no further than p17. I’ve been dreaming about these dishes for weeks. Then of course, there’s presents. Our no-bauble-left-unturned gift guide (p38) has done all the hard work for you. Every present is ethical, vegan and lovely, so you can feel entirely positive about your shopping and reward yourself with a glass of vegan Baileys (p8). If you want to dazzle recipients with your cooking skills, though, turn to p44 for some truly fabulous handmade edible gifts, including a very tasty orange liqueur. Elsewhere, our chef of the month, Alexis, takes a break from crafting his 7-course vegan tasting menu to share a show-stopping recipe (p72), and Vegan Richa shares some very comforting home cooking classics for winter. Plus some truly glam breakfasts to get you ready for opening presents (p74) and a winner of a Christmas cake from Demuths (p80). And, if you don’t do Christmas, there’s plenty to keep you happy too, including warming soups, brand new burgers and a very tasty ‘BLT’. However you celebrate this year, have a wonderful time – and make sure you eat fantastic food. Happy holidays! Flic Everett, Editor
Editor's Letter, December 2017 - issue 13 It may not be Christmas quite yet – but in the spirit of prep, planning and general excitement, I’m not ashamed to say that this issue is packed with festive food and fun. There’s a look at all the glorious chocolates you can eat (p37), and where to book for your vegan-friendly office get-together (p86) plus sparkling, cruelty-free fashion for parties (p68). And, if you’re not invited to any this year, throw one yourself — our recipes from the Vegan Holiday Cookbook (p52) will thoroughly wow your guests, or if you’re on a budget (and frankly, who isn’t?) try my cheap and cheerful canapés (p56). For an absolutely fabulous Christmas dinner that anyone can make, look no further than p17. I’ve been dreaming about these dishes for weeks. Then of course, there’s presents. Our no-bauble-left-unturned gift guide (p38) has done all the hard work for you. Every present is ethical, vegan and lovely, so you can feel entirely positive about your shopping and reward yourself with a glass of vegan Baileys (p8). If you want to dazzle recipients with your cooking skills, though, turn to p44 for some truly fabulous handmade edible gifts, including a very tasty orange liqueur. Elsewhere, our chef of the month, Alexis, takes a break from crafting his 7-course vegan tasting menu to share a show-stopping recipe (p72), and Vegan Richa shares some very comforting home cooking classics for winter. Plus some truly glam breakfasts to get you ready for opening presents (p74) and a winner of a Christmas cake from Demuths (p80). And, if you don’t do Christmas, there’s plenty to keep you happy too, including warming soups, brand new burgers and a very tasty ‘BLT’. However you celebrate this year, have a wonderful time – and make sure you eat fantastic food. Happy holidays! Flic Everett, Editor
Editor's Letter, December 2017 - issue 13 It may not be Christmas quite yet – but in the spirit of prep, planning and general excitement, I’m not ashamed to say that this issue is packed with festive food and fun. There’s a look at all the glorious chocolates you can eat (p37), and where to book for your vegan-friendly office get-together (p86) plus sparkling, cruelty-free fashion for parties (p68). And, if you’re not invited to any this year, throw one yourself — our recipes from the Vegan Holiday Cookbook (p52) will thoroughly wow your guests, or if you’re on a budget (and frankly, who isn’t?) try my cheap and cheerful canapés (p56). For an absolutely fabulous Christmas dinner that anyone can make, look no further than p17. I’ve been dreaming about these dishes for weeks. Then of course, there’s presents. Our no-bauble-left-unturned gift guide (p38) has done all the hard work for you. Every present is ethical, vegan and lovely, so you can feel entirely positive about your shopping and reward yourself with a glass of vegan Baileys (p8). If you want to dazzle recipients with your cooking skills, though, turn to p44 for some truly fabulous handmade edible gifts, including a very tasty orange liqueur. Elsewhere, our chef of the month, Alexis, takes a break from crafting his 7-course vegan tasting menu to share a show-stopping recipe (p72), and Vegan Richa shares some very comforting home cooking classics for winter. Plus some truly glam breakfasts to get you ready for opening presents (p74) and a winner of a Christmas cake from Demuths (p80). And, if you don’t do Christmas, there’s plenty to keep you happy too, including warming soups, brand new burgers and a very tasty ‘BLT’. However you celebrate this year, have a wonderful time – and make sure you eat fantastic food. Happy holidays! Flic Everett, Editor
 
Editor's Letter, December 2017 - issue 13 It may not be Christmas quite yet – but in the spirit of prep, planning and general excitement, I’m not ashamed to say that this issue is packed with festive food and fun. There’s a look at all the glorious chocolates you can eat (p37), and where to book for your vegan-friendly office get-together (p86) plus sparkling, cruelty-free fashion for parties (p68). And, if you’re not invited to any this year, throw one yourself — our recipes from the Vegan Holiday Cookbook (p52) will thoroughly wow your guests, or if you’re on a budget (and frankly, who isn’t?) try my cheap and cheerful canapés (p56). For an absolutely fabulous Christmas dinner that anyone can make, look no further than p17. I’ve been dreaming about these dishes for weeks. Then of course, there’s presents. Our no-bauble-left-unturned gift guide (p38) has done all the hard work for you. Every present is ethical, vegan and lovely, so you can feel entirely positive about your shopping and reward yourself with a glass of vegan Baileys (p8). If you want to dazzle recipients with your cooking skills, though, turn to p44 for some truly fabulous handmade edible gifts, including a very tasty orange liqueur. Elsewhere, our chef of the month, Alexis, takes a break from crafting his 7-course vegan tasting menu to share a show-stopping recipe (p72), and Vegan Richa shares some very comforting home cooking classics for winter. Plus some truly glam breakfasts to get you ready for opening presents (p74) and a winner of a Christmas cake from Demuths (p80). And, if you don’t do Christmas, there’s plenty to keep you happy too, including warming soups, brand new burgers and a very tasty ‘BLT’. However you celebrate this year, have a wonderful time – and make sure you eat fantastic food. Happy holidays! Flic Everett, Editor