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Welcome! We are rapidly approaching a time of year met with ferocious appetites, when good food is welcomed with extreme enthusiasm and bathroom scales go into hiding. As we unbox the Christmas decorations, rummage to find that turkey baster and pull the emergency chairs down from the loft, our attentions never stray too far away from the bounties of the kitchen. From succulent roasting joints and birds to indulgent desserts, puddings and the obligatory cheeky sweets, you can find inspiration for all your Christmas feasting inside. We have recipes, tips and ideas to help keep your little ones entertained over the holidays and a delicious reward for mum and dad in the form of a spicy hot rum chocolate; that should take the edge off all that Christmas wrapping! Nick Nairn has created a menu of sensational recipes for you to cook this Christmas, lending you a few helpful tips along the way. You will probably learn a few things you might not have known about Lidl on pages 28 & 29, and we take a look at the spoils of Great Britain’s historic trade routes and where the flavours and foods we associate with Christmas actually come from. All this and plenty left for turkey sandwiches right through until New Year. 4 Lidl News Your guide to what’s hot 6 Christmas Nesting Ideas for preparing your home for Christmas 8 Don’t forget Santa From mince pies to Christmas cake, Santa loves a little treat 10 Little Angels Keep the little ones busy with reindeer cupcakes and other crafty projects 13 Light & Bright Experience the delicate and refreshing flavours of seafood this Christmas 17 Decadent & Rich A world of roast birds and our recipe for sticky port and star anise glazed duck breast 22 Intense & Indulgent From the virtues of venison to the brilliance of beef, sometimes only meat will do 26 Under the Tree Perfect gifts that are ready to wrap 28 Why Shop at Lidl From award-winning food to energy efficiency, there’s more to Lidl than just low prices e’ve added over 200 extra Deluxe products just for Christmas. How’ that for a gift? s 10 31 18 All prices correct at time of going to print. All offers subject to availability. All sizes, measurements and packaging may vary. All food pictures are serving suggestions only. Products are not available from stores in N.I & R.O.I. For your nearest store please visit www.lidl.co.uk or call 0870 444 1234 - rate varies depending on the communications provider. 30 Nick Nairn’s Menu Prepare a delicious 3 course meal with Nick Nairn 34 The British Empire Explore the foods of Christmas and discover where they come from 42 The Drinks Cabinet What’s your favourite Christmas tipple? 44 The Wine Cellar Discovering a world of wonderful fine wines 46 Comfort & Spice Spicy hot rum chocolate anyone? Look out for this Calendar Icon for products which are not yet in-store.

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Welcome! We are rapidly approaching a time of year met with ferocious appetites, when good food is welcomed with extreme enthusiasm and bathroom scales go into hiding. As we unbox the Christmas decorations, rummage to find that turkey baster and pull the emergency chairs down from the loft, our attentions never stray too far away from the bounties of the kitchen. From succulent roasting joints and birds to indulgent desserts, puddings and the obligatory cheeky sweets, you can find inspiration for all your Christmas feasting inside. We have recipes, tips and ideas to help keep your little ones entertained over the holidays and a delicious reward for mum and dad in the form of a spicy hot rum chocolate; that should take the edge off all that Christmas wrapping! Nick Nairn has created a menu of sensational recipes for you to cook this Christmas, lending you a few helpful tips along the way. You will probably learn a few things you might not have known about Lidl on pages 28 & 29, and we take a look at the spoils of Great Britain’s historic trade routes and where the flavours and foods we associate with Christmas actually come from. All this and plenty left for turkey sandwiches right through until New Year. 4 Lidl News Your guide to what’s hot 6 Christmas Nesting Ideas for preparing your home for Christmas 8 Don’t forget Santa From mince pies to Christmas cake, Santa loves a little treat 10 Little Angels Keep the little ones busy with reindeer cupcakes and other crafty projects 13 Light & Bright Experience the delicate and refreshing flavours of seafood this Christmas 17 Decadent & Rich A world of roast birds and our recipe for sticky port and star anise glazed duck breast 22 Intense & Indulgent From the virtues of venison to the brilliance of beef, sometimes only meat will do 26 Under the Tree Perfect gifts that are ready to wrap 28 Why Shop at Lidl From award-winning food to energy efficiency, there’s more to Lidl than just low prices e’ve added over 200 extra Deluxe products just for Christmas. How’ that for a gift? s 10 31 18 All prices correct at time of going to print. All offers subject to availability. All sizes, measurements and packaging may vary. All food pictures are serving suggestions only. Products are not available from stores in N.I & R.O.I. For your nearest store please visit www.lidl.co.uk or call 0870 444 1234 - rate varies depending on the communications provider. 30 Nick Nairn’s Menu Prepare a delicious 3 course meal with Nick Nairn 34 The British Empire Explore the foods of Christmas and discover where they come from 42 The Drinks Cabinet What’s your favourite Christmas tipple? 44 The Wine Cellar Discovering a world of wonderful fine wines 46 Comfort & Spice Spicy hot rum chocolate anyone? Look out for this Calendar Icon for products which are not yet in-store.

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For something a little different this Christmas get involved with our deliciously healthy kangaroo steaks. More than just mere novelty, kangaroo meat is low in both cholesterol and saturated fat. It also has a high protein, zinc and iron content and antioxidant properties that can help reduce high blood pressure. Try it with a fresh lemon and garlic yogurt sauce, or perhaps a black pepper gravy. Kangaroo Steaks, £3.99, 300g | £1.33/100g NE REC We bring you the latest news to keep you up to date this festive season. From the tastiest seasonal ingredients to delicious new products, it’s all here to keep your Christmas alive, fresh and exciting. Look for this ‘Scan Me’ icon throughout the magazine What’s in Season Kale Kale is at its most plentiful right now. A member of the brassica family, kale is robust, versatile and full of flavour. For a crisp and brittle snack, toss shredded kale with a little olive oil, sea salt and black pepper, lay out on a baking tray and bake for 20 minutes at 180C. It tastes like Chinese crispy seaweed. Innovating with Tradition Award Winning Desserts Sometimes it’s the simple things, done to an exacting high standard that can be the most rewarding. A prime example of this is the iconic New York Cheesecake. A simple biscuit base with a vanilla infused cream cheese topping. We are delighted to announce that the Deluxe New York Cheesecake has won a prestigious gold star in this year’s Great Taste Awards (more info on page 29). Deluxe New York Style Cheesecake, £2.99, 500g | 59.8p/100g 2. Inside the app click on ‘Explore’. Tilt your phone or press the on screen button to enter ‘Explore’ mode 1. Download the Lidl app St. Nick’s Back! Celebrity Chef Nick Nairn has joined us again this Christmas to bring you an extravagant three course meal from his own personal menu. Nick was actually the youngest Scottish chef to ever be awarded a Michelin star. Turn to page 30 to find his delicious recipes and expert tips on preparing the perfect Christmas meal. Hold on to your hats, because the Christmas pudding has just been cranked up a notch. This incredibly indulgent Christmas pudding from Snowy Lodge is packed full of plump vine fruits and nuts. It’s an elaborate pudding that’s soaked in sherry and brandy before being topped with glacé orange slices and a smooth cherry sauce, then finished with brandy soaked glacé cherries and pecans. Cherry & Pecan Topped Christmas Pudding, £9.99, 907g | £1.10/100g AWARD WINNERS EXCLUSIVELY AT LIDL Chestnuts The flavour of roasted chestnuts brings all the comfort one expects at Christmas. Chestnuts carry a delicate sweetness and have a crumbly, but almost buttery texture. Be sure to pierce or split them before putting them into the oven and enjoy the wonderful aroma that will fill your home. Online Recipe Generator Ever found yourself with great produce, but not sure what to do with it, or desperate for a new way to use that butternut squash, those Brussels sprouts or Portobello mushrooms? We are introducing a fantastic new recipe generator at lidlsuprisses.co.uk. Simply select your key ingredient in one filter and your mood in the other and watch our slot machine spin before delivering you an innovative, new idea. You can then choose to forward the recipe and ingredients list via email, or simply print the whole recipe or just the ingredients list – perfect for a speedy shopping list. Throughout the year you can find various recipes and in the run up to Christmas you’ll discover a range of winter options. If that’s not enough, you can also sign up to our newsletter to receive information about weekly offers! As Seen on TV! To help you recognise all that tasty-looking food and drink you’ve been teased with on our television adverts, we have made things easy by including our ‘As Seen on TV’ logo right alongside them. Keep your eyes peeled for our Glühwein and lobster! 3. Point your phone at any image that shows the ‘Scan Me’ icon Cabbage Abundant during the cold winter months, the cabbage is a diverse little chap. It can be pickled to make sauerkraut, or simply shredded and sautéed with butter and a few delicate spices to make a wonderful side dish that partners perfectly with almost all roast meats. AS SEEN ON 4. Get delicious recipes! (Available on Android systems via the Aurasma app) News Your Guide to What’s Hot This Christmas Spring into Christmas A N ME www.lidl.co.uk

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For something a little different this Christmas get involved with our deliciously healthy kangaroo steaks. More than just mere novelty, kangaroo meat is low in both cholesterol and saturated fat. It also has a high protein, zinc and iron content and antioxidant properties that can help reduce high blood pressure. Try it with a fresh lemon and garlic yogurt sauce, or perhaps a black pepper gravy. Kangaroo Steaks, £3.99, 300g | £1.33/100g NE REC We bring you the latest news to keep you up to date this festive season. From the tastiest seasonal ingredients to delicious new products, it’s all here to keep your Christmas alive, fresh and exciting. Look for this ‘Scan Me’ icon throughout the magazine What’s in Season Kale Kale is at its most plentiful right now. A member of the brassica family, kale is robust, versatile and full of flavour. For a crisp and brittle snack, toss shredded kale with a little olive oil, sea salt and black pepper, lay out on a baking tray and bake for 20 minutes at 180C. It tastes like Chinese crispy seaweed. Innovating with Tradition Award Winning Desserts Sometimes it’s the simple things, done to an exacting high standard that can be the most rewarding. A prime example of this is the iconic New York Cheesecake. A simple biscuit base with a vanilla infused cream cheese topping. We are delighted to announce that the Deluxe New York Cheesecake has won a prestigious gold star in this year’s Great Taste Awards (more info on page 29). Deluxe New York Style Cheesecake, £2.99, 500g | 59.8p/100g 2. Inside the app click on ‘Explore’. Tilt your phone or press the on screen button to enter ‘Explore’ mode 1. Download the Lidl app St. Nick’s Back! Celebrity Chef Nick Nairn has joined us again this Christmas to bring you an extravagant three course meal from his own personal menu. Nick was actually the youngest Scottish chef to ever be awarded a Michelin star. Turn to page 30 to find his delicious recipes and expert tips on preparing the perfect Christmas meal. Hold on to your hats, because the Christmas pudding has just been cranked up a notch. This incredibly indulgent Christmas pudding from Snowy Lodge is packed full of plump vine fruits and nuts. It’s an elaborate pudding that’s soaked in sherry and brandy before being topped with glacé orange slices and a smooth cherry sauce, then finished with brandy soaked glacé cherries and pecans. Cherry & Pecan Topped Christmas Pudding, £9.99, 907g | £1.10/100g AWARD WINNERS EXCLUSIVELY AT LIDL Chestnuts The flavour of roasted chestnuts brings all the comfort one expects at Christmas. Chestnuts carry a delicate sweetness and have a crumbly, but almost buttery texture. Be sure to pierce or split them before putting them into the oven and enjoy the wonderful aroma that will fill your home. Online Recipe Generator Ever found yourself with great produce, but not sure what to do with it, or desperate for a new way to use that butternut squash, those Brussels sprouts or Portobello mushrooms? We are introducing a fantastic new recipe generator at lidlsuprisses.co.uk. Simply select your key ingredient in one filter and your mood in the other and watch our slot machine spin before delivering you an innovative, new idea. You can then choose to forward the recipe and ingredients list via email, or simply print the whole recipe or just the ingredients list – perfect for a speedy shopping list. Throughout the year you can find various recipes and in the run up to Christmas you’ll discover a range of winter options. If that’s not enough, you can also sign up to our newsletter to receive information about weekly offers! As Seen on TV! To help you recognise all that tasty-looking food and drink you’ve been teased with on our television adverts, we have made things easy by including our ‘As Seen on TV’ logo right alongside them. Keep your eyes peeled for our Glühwein and lobster! 3. Point your phone at any image that shows the ‘Scan Me’ icon Cabbage Abundant during the cold winter months, the cabbage is a diverse little chap. It can be pickled to make sauerkraut, or simply shredded and sautéed with butter and a few delicate spices to make a wonderful side dish that partners perfectly with almost all roast meats. AS SEEN ON 4. Get delicious recipes! (Available on Android systems via the Aurasma app) News Your Guide to What’s Hot This Christmas Spring into Christmas A N ME www.lidl.co.uk

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Christmas Nesting Preparing the home for Christmas Maybe it’s because the nights have drawn in, maybe it’s the colder weather, but Christmas time seems to instill that nesting instinct in all of us. A need to batten down the hatches, stoke up the fire and make the place look cosy. Decorating the home is an important part of Christmas, but it needn’t begin and end with putting up the Christmas tree. Whether it’s a traditional feel you like to go for, or whether you admire a contemporary look, settle down for a crafty Christmas with these innovative decorating ideas. Slice & Dry There’s nothing quite like the smell of clementines and satsumas at Christmas, and, mixed with clove and cinnamon, they provide the quintessential aroma of the holidays. For some easy decorations that also smell good, take your citrus fruit and slice into thin discs cutting crossways through the fruit. Put a wire rack in a baking tray and lay your cut slices of citrus fruit on top. Pop in the oven for 2-3 hours turning the fruit every hour to stop them sticking. Your kitchen is going to smell amazing! If the slices are still sticky, blot with paper towels and return to the oven for a little longer. The slices can be threaded with ribbon and hung as decoration or incorporated in wreaths and table decorations. Bring the Outside Inside Cuttings of ivy, conifer and fir trees (along with the occasional bit of holly) make a great covering for sideboards and mantelpieces. When arranging your cuttings, think about weighing bits down with ornaments and picture frames that might already be there. Try tucking the odd piece of trailing ivy behind the corners of picture frames for a subtle hint of the outdoors. Your fresh greenery should last around a week and won’t need watering or shed pine needles like the tree. Custom Gift Tags Who said gift tags had to be boring? Inject a burst of nature into your gifts by gluing individual leaves and small cuttings of conifer to the back of old fashioned brown gift tags. With pretty little tags like these, you’ll want to get your gifts wrapped up and under the tree all the sooner. You can also use this technique to create place setting cards that carry a fantastic natural look to your dinner table. The Mighty Pine Cone The omnipresent pine cone is symbolic of Christmas and collecting them is a great excuse for a walk through the park or woodland. Simply affixed to the tree or Christmas wreath with a small piece of wire, they deliver instant impact. They can also be spraypainted silver or gold which adds a certain opulence, as does dabbing them with glitter glue. For an aromatic centrepiece, drip fragrant essential oils onto several pine cones. Being naturally porous, they will absorb the oils and retain the wonderful perfumed aroma. Bundled around a thick pillar candle, they look elegant and stylish.

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Slice & Dry There’s nothing quite like the smell of clementines and satsumas at Christmas, and, mixed with clove and cinnamon, they provide the quintessential aroma of the holidays. For some easy decorations that also smell good, take your citrus fruit and slice into thin discs cutting crossways through the fruit. Put a wire rack in a baking tray and lay your cut slices of citrus fruit on top. Pop in the oven for 2-3 hours turning the fruit every hour to stop them sticking. Your kitchen is going to smell amazing! If the slices are still sticky, blot with paper towels and return to the oven for a little longer. The slices can be threaded with ribbon and hung as decoration or incorporated in wreaths and table decorations. Bring the Outside Inside Cuttings of ivy, conifer and fir trees (along with the occasional bit of holly) make a great covering for sideboards and mantelpieces. When arranging your cuttings, think about weighing bits down with ornaments and picture frames that might already be there. Try tucking the odd piece of trailing ivy behind the corners of picture frames for a subtle hint of the outdoors. Your fresh greenery should last around a week and won’t need watering or shed pine needles like the tree. The Mighty Pine Cone The omnipresent pine cone is symbolic of Christmas and collecting them is a great excuse for a walk through the park or woodland. Simply affixed to the tree or Christmas wreath with a small piece of wire, they deliver instant impact. They can also be spraypainted silver or gold which adds a certain opulence, as does dabbing them with glitter glue. For an aromatic centrepiece, drip fragrant essential oils onto several pine cones. Being naturally porous, they will absorb the oils and retain the wonderful perfumed aroma. Bundled around a thick pillar candle, they look elegant and stylish.

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Christmas Cake Santa! Whether it’s mince pies or a large slice of Christmas cake, be sure you leave out only the best for this festive hero. Whilst the reindeer like a few carrots to gnaw on, rumour has it that Santa often likes a little drop of something to drink alongside his nibbles. It almost seems like an occupational hazard for Father Christmas, but it’s one we’re sure he enjoys. don’t forget The most celebrated variation of a fruit cake, the Christmas cake, can vary from wet and boozy to crumbly and light. Some are covered with marzipan and royal icing, others are left a little more rustic in appearance. The booze element can vary between brandy, port and rum. However they are celebrated, Christmas cakes have become a tradition in many countries around the world. Luxury Iced Christmas Cake Food For Santa From Around The World £6.99 A rich and moist fruit cake laced with brandy and covered with marzipan and icing. 1.2kg | 58.3p/100g Dundee Cake Fortunately for Santa, the foods that are left out for him vary throughout the world. After all, there are only so many mince pies even Santa can eat in one night. Whilst here in the UK we leave out mince pies with a glass of brandy or whisky, over in Denmark children leave out a bowl of Risengrød, a sweetened rice pudding served with butter and cinnamon. Down in Chile, Santa is left Pan de Pascua, a sponge cake made with ginger, honey and candied fruit. And finally, in the United States, he enjoys a plate of cookies alongside a tall glass of milk. £4.49 A butter enriched fruit cake decorated with whole almonds. 800g | 56.1p/100g Mince Pies The sweet, rich and mildly spiced filling of dried fruit and suet encased in a buttery, shortcrust pastry is a Christmas treat seldom seen outside of the UK. Mince pies are fundamental to Christmas in Britain and arguably play as important a role as the other classic flavours of Christmas, such as turkey, sprouts and stuffing. Serve yours with a dollop of thick cream and a glass of brandy. 6 Luxur y Mince Pies £1.79 12 Mince Pies Crumbly shortcrust pastry cases, generously filled with a luxurious brandy mincemeat. 390g | 45.9p/100g £1.49 Crumbly shortcrust pastry cases, generously filled with a lightly spiced mincemeat. 595g | 25p/100g 9 Luxury Mini Mince Pies £1.49 All butter shortcrust pastry cases filled with a lightly spiced brandy mincemeat, finished with a sprinkling of sugar. Nov Nov 252g | 59.1p/100g

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Christmas Cake Santa! Whether it’s mince pies or a large slice of Christmas cake, be sure you leave out only the best for this festive hero. Whilst the reindeer like a few carrots to gnaw on, rumour has it that Santa often likes a little drop of something to drink alongside his nibbles. It almost seems like an occupational hazard for Father Christmas, but it’s one we’re sure he enjoys. don’t forget The most celebrated variation of a fruit cake, the Christmas cake, can vary from wet and boozy to crumbly and light. Some are covered with marzipan and royal icing, others are left a little more rustic in appearance. The booze element can vary between brandy, port and rum. However they are celebrated, Christmas cakes have become a tradition in many countries around the world. Luxury Iced Christmas Cake Food For Santa From Around The World £6.99 A rich and moist fruit cake laced with brandy and covered with marzipan and icing. 1.2kg | 58.3p/100g Dundee Cake Fortunately for Santa, the foods that are left out for him vary throughout the world. After all, there are only so many mince pies even Santa can eat in one night. Whilst here in the UK we leave out mince pies with a glass of brandy or whisky, over in Denmark children leave out a bowl of Risengrød, a sweetened rice pudding served with butter and cinnamon. Down in Chile, Santa is left Pan de Pascua, a sponge cake made with ginger, honey and candied fruit. And finally, in the United States, he enjoys a plate of cookies alongside a tall glass of milk. £4.49 A butter enriched fruit cake decorated with whole almonds. 800g | 56.1p/100g Mince Pies The sweet, rich and mildly spiced filling of dried fruit and suet encased in a buttery, shortcrust pastry is a Christmas treat seldom seen outside of the UK. Mince pies are fundamental to Christmas in Britain and arguably play as important a role as the other classic flavours of Christmas, such as turkey, sprouts and stuffing. Serve yours with a dollop of thick cream and a glass of brandy. 6 Luxur y Mince Pies £1.79 12 Mince Pies Crumbly shortcrust pastry cases, generously filled with a luxurious brandy mincemeat. 390g | 45.9p/100g £1.49 Crumbly shortcrust pastry cases, generously filled with a lightly spiced mincemeat. 595g | 25p/100g 9 Luxury Mini Mince Pies £1.49 All butter shortcrust pastry cases filled with a lightly spiced brandy mincemeat, finished with a sprinkling of sugar. Nov Nov 252g | 59.1p/100g

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Reindeer Cupcakes 180g butter, softened 180g caster sugar 2 eggs 150g self raising flour 30g cocoa powder 250g chocolate fondant icing 12 mini cookie biscuit s 50g white fondant icing 20g black fondant icing 12 red Smart ies/ M&M’s chocolate butter cream (60g soften butter, 100g icing sugar and 20g cocoa powder, dash of milk) 2 Curly Wurlys *tip* use white icing mixed with a little water for glue Method 1. Preheat the oven to gas mark 4, 180C, 160C fan oven and line a muffin tin with brown paper cases. 2. Beat the butter with the caster sugar until light and creamy. Next, add the eggs and beat. Sift in the flour and cocoa and fold through with a spoon. 3. Carefully divide the chocolate batter betwe en the paper cases and bake in the oven for 20-25 minutes. Allow to cool on a wire rack before decorating. 4. Roll the chocolate fondant out on a piece of baking paper and cut 12 circles with a cutter big enough to cover the top of the cupcake. Brush each cupcake with a little icing (see *tip*) and place the fondant on top. 5. Next, put 1 cookie at the bottom of each cupcake using a little icing to help it stick. 6. Roll the white fondant out and cut out 24 white circles with the end of a piping nozzle that is 1.5cm wide. Roll the black fondant into 24 tiny black balls for the pupils. Using a little water stick the eyes onto the cupcakes. 7. Next, using a little icing stick a red Smarti e or M&M in the middle of the cookie for the red nose. 8. Next, make the chocolate butter cream by beating the butter with the icing sugar and cocoa powder and add a dash of milk. Put the butter cream into a piping bag with a star shaped nozzle and pipe around the cupcake. 9. Lastly, cut the Curly Wurly into pieces for the antlers and stick into the icing. The Gingerbread House Self-build in an afternoon, no tedious planning applications and completely edible. What’s not to love about building a gingerbread house? Before you get started, bear in mind you want a solid, sturdy base on which to build your house and remember to leave plenty of time for your creation to dry and set. Clearing a big space in the fridge can be advantageous here. For a sense of scale, Jelly Babies often work well, try cutting one in half and placing it in the window. Angels Keeping the kids entertained at Christmas can be a tiresome feat, but it needn’t be a chore. Get them busy in the kitchen with these playful recipes, they’re fun to decorate and taste fantastic! Little Gingerbread House £5.99 Ready-to-build gingerbread house complete with candy decorations. 600g | 99.8p/100g Marshmallow Melting Snowman Mousse 125ml semi skimmed milk 250g white chocolate 300ml double cream 3 egg whites ¼ tsp lemon juice 4 tbsp desiccated coconut 16 white marshmallows 30g orange icing 8 red shoelaces sweets black icing pen *tip* use white icing mixed with a little water for glue Baking essentials all at Lidl! Eggs, flour, sugar or butter, we have all your baking essentials at Lidl prices! Method 1. Heat the milk gently and add the chocolate. Stir until melted. 2. Next whip the cream to soft peaks and then fold the chocolate mixture into the cream. and 3. Whisk the egg whites in a large clean bowl until stiff peaks, add the lemon juice Makes 12 | Prep 15 Mins | Cook 25 Mins | Decorating for 30 Mins Per Serving: 459 cals, 51.5g sugar, 21.4g fat, 12.7g sat fat, 0.7g salt give the eggs one last whip. Spoon the whites into the chocolate until it’s all combined. 4 4. Divide the chocolate mousse between 8 glasses and place in the fridge to set for 5. Once the mousse has set, you can decorate it. Simply sprinkle the coconut over the 6. To make the snowman, get two white marshmallows and stick them on top of each other with a little icing (see *tip*). Using an icing pen, carefully draw eyes on to the marshmallow. For the nose, cut a carrot shape out of orange fondant icing (or colour white icing) and stick onto the marshmallow. Finally get the shoelace sweet, stretch it and wrap it around to make a scarf. Now add your snowman to your mousse. top of each mousse. hours or preferably overnight. Christmas Countdown It’s the perfect way to count down the days until Christmas. Thanks to modern tradition, most advent calendars now contain chocolate behind each door and they provide a little anticipation and excitement each day in the build up to Christmas. We actually have the Germans to thank for this tradition, who have been using advent calendars since the 1800s. Makes 8 | Prep 20 Mins (plus chilling) | Decorating for 20 Mins Per Serving: 224 cals, 13.4g sugar, 17.4g fat, 11.2g sat fat, 0.1g salt Advent Calendar 75g | £1.32/100g 7. Repeat this for each mousse and serve immediately.

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Reindeer Cupcakes 180g butter, softened 180g caster sugar 2 eggs 150g self raising flour 30g cocoa powder 250g chocolate fondant icing 12 mini cookie biscuit s 50g white fondant icing 20g black fondant icing 12 red Smart ies/ M&M’s chocolate butter cream (60g soften butter, 100g icing sugar and 20g cocoa powder, dash of milk) 2 Curly Wurlys *tip* use white icing mixed with a little water for glue Method 1. Preheat the oven to gas mark 4, 180C, 160C fan oven and line a muffin tin with brown paper cases. 2. Beat the butter with the caster sugar until light and creamy. Next, add the eggs and beat. Sift in the flour and cocoa and fold through with a spoon. 3. Carefully divide the chocolate batter betwe en the paper cases and bake in the oven for 20-25 minutes. Allow to cool on a wire rack before decorating. 4. Roll the chocolate fondant out on a piece of baking paper and cut 12 circles with a cutter big enough to cover the top of the cupcake. Brush each cupcake with a little icing (see *tip*) and place the fondant on top. 5. Next, put 1 cookie at the bottom of each cupcake using a little icing to help it stick. 6. Roll the white fondant out and cut out 24 white circles with the end of a piping nozzle that is 1.5cm wide. Roll the black fondant into 24 tiny black balls for the pupils. Using a little water stick the eyes onto the cupcakes. 7. Next, using a little icing stick a red Smarti e or M&M in the middle of the cookie for the red nose. 8. Next, make the chocolate butter cream by beating the butter with the icing sugar and cocoa powder and add a dash of milk. Put the butter cream into a piping bag with a star shaped nozzle and pipe around the cupcake. 9. Lastly, cut the Curly Wurly into pieces for the antlers and stick into the icing. The Gingerbread House Self-build in an afternoon, no tedious planning applications and completely edible. What’s not to love about building a gingerbread house? Before you get started, bear in mind you want a solid, sturdy base on which to build your house and remember to leave plenty of time for your creation to dry and set. Clearing a big space in the fridge can be advantageous here. For a sense of scale, Jelly Babies often work well, try cutting one in half and placing it in the window. Angels Keeping the kids entertained at Christmas can be a tiresome feat, but it needn’t be a chore. Get them busy in the kitchen with these playful recipes, they’re fun to decorate and taste fantastic! Little Gingerbread House £5.99 Ready-to-build gingerbread house complete with candy decorations. 600g | 99.8p/100g Marshmallow Melting Snowman Mousse 125ml semi skimmed milk 250g white chocolate 300ml double cream 3 egg whites ¼ tsp lemon juice 4 tbsp desiccated coconut 16 white marshmallows 30g orange icing 8 red shoelaces sweets black icing pen *tip* use white icing mixed with a little water for glue Baking essentials all at Lidl! Eggs, flour, sugar or butter, we have all your baking essentials at Lidl prices! Method 1. Heat the milk gently and add the chocolate. Stir until melted. 2. Next whip the cream to soft peaks and then fold the chocolate mixture into the cream. and 3. Whisk the egg whites in a large clean bowl until stiff peaks, add the lemon juice Makes 12 | Prep 15 Mins | Cook 25 Mins | Decorating for 30 Mins Per Serving: 459 cals, 51.5g sugar, 21.4g fat, 12.7g sat fat, 0.7g salt give the eggs one last whip. Spoon the whites into the chocolate until it’s all combined. 4 4. Divide the chocolate mousse between 8 glasses and place in the fridge to set for 5. Once the mousse has set, you can decorate it. Simply sprinkle the coconut over the 6. To make the snowman, get two white marshmallows and stick them on top of each other with a little icing (see *tip*). Using an icing pen, carefully draw eyes on to the marshmallow. For the nose, cut a carrot shape out of orange fondant icing (or colour white icing) and stick onto the marshmallow. Finally get the shoelace sweet, stretch it and wrap it around to make a scarf. Now add your snowman to your mousse. top of each mousse. hours or preferably overnight. Christmas Countdown It’s the perfect way to count down the days until Christmas. Thanks to modern tradition, most advent calendars now contain chocolate behind each door and they provide a little anticipation and excitement each day in the build up to Christmas. We actually have the Germans to thank for this tradition, who have been using advent calendars since the 1800s. Makes 8 | Prep 20 Mins (plus chilling) | Decorating for 20 Mins Per Serving: 224 cals, 13.4g sugar, 17.4g fat, 11.2g sat fat, 0.1g salt Advent Calendar 75g | £1.32/100g 7. Repeat this for each mousse and serve immediately.

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Little Angels Go Nuts! Whilst the stocking is now the customary place for all things chocolate and sweet, traditionally things were a little different. Stockings would be filled with oranges, satsumas and nuts - not only are these inexpensive, but they deliver a healthy balance to the chocolate in your little one’s stocking. Sugared Almonds 150g | 66p/100g Chocolate Brazil Nuts 140g | 70.7p/100g Filling up the stockings Turkish Delight There’s something completely magical about leaving an empty stocking at the foot of your bed before you go to sleep and waking to find it full to the brim. The contents are mostly edible and provide chocolate supplies that see kids through the Christmas holidays; well at least a day or two anyway! Whether you’re rekindling your own memories of Christmas stockings, or nurturing those of your little ones, find your fillers here. £1.59 Rose and Lemon flavoured. 300g | 53p/100g The Currency of Christmas Christmas wouldn’t be Christmas without a little net bag full of chocolate coins. Some are easy to get into, others less so, but that’s all part of the fun. Nestled under a blanket watching a festive film, they’re the perfect little treat. You can almost hear the sound of the spent foil shells rustling on the blanket. Chocolate Christmas Assortment £1.79 250g | 71.6p/100g Mini Decorated Santa Chocolate Coins £1.19 50g | £1.78/100g 14 99p 150g | 79.3p/100g Chocolate Santa 200g | 49.5p/100g

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Now time for something light bright Christmas isn’t just about the heavy meals of succulent meat, rich gravies and perfectly roasted winter vegetables. The bounty of the sea is also something to revel in and with it comes an unrivalled burst of the ocean. A N ME www.lidl.co.uk NE REC Goan Lobster Salad recipe.

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F e a st of the Seven fishes Boasting mouth -w ateringly succulent meat, our whole, pre -cooked lobste rs taste as incredible as the ir price. 350g | Frozen | £1.71/100 g On Christmas Ev e, many Italians celebrate with a multi- course mea l of seafood. The meal stems from a Catholic tradition of absta from meat and mi ining lk products on La Vigilia – Christm as Eve. In more recent tim es, the meal has come to be know as The Feast of Th n e Seven Fishes, though some fam celebrate with mo ilies re than the seven , sometimes up to or 14 dishes. Th 13 ese might includ e a platter of oy pasta with musse sters, ls and clams, an d whole baked fish Dressed crabs an . d boiled lobsters are commonplace and can be prepa red very simply on their own, or elaborate, spicy in and fragrant sauc es. Sit ting down to a family meal of sea food lends a fantastic contras t to the tradition al Christmas Da and is another gre y meal at excuse to gathe r with the family for more deliciou s food. £5.99 Whole Cooked Lobster The King of Prawns. how incredibly diverse they are. One of the best things about king prawns is They partner beautifully with so many flavours, from the subtlety of saffron to the charms of chilli and chorizo. Go retro this Christmas and make the iconic 80’s prawn cocktail with a proper Marie Rose sauce, or freshen things up with a delicate tempura batter and fragrant Thai spiced dip. The possibilities are endless. AS SEEN ON Delicious pre -co oked, Irish whole brown cra b, caught in the North -East Atl antic. 40 0g | Frozen | 74.8p/100 g £2.99 Whole Large Cra b King Prawns £9.89 Ready to cook, raw king prawns with shell. 800g | Frozen | £1.24/100g ker Ma gic Ma AS SEEN ON AS SEEN ON “For the lightest, crispiest batter, use ice cold water and make sure your oil has reached a high temperature before frying.” Magic tip from Janine in East Grinstead Three Fish Roast Prawn Ring Pre-cooked, part-shelled prawns with tails. Presented in a tray with a handy compartment for dips. 230g | Frozen | £5.69 d Layers of succulent cod, salmon and smoke ar haddock fillets in a rich and creamy Chedd cheese and spring onion sauce with a rich g. Cheddar cheese and onion breadcrumb toppin 850g | Frozen | 66.9p/100g Salmon En Croute £3.99 topped with a A sumptuous salmon fillet ach sauce, wrapped in a light dill or spin . and crunchy puff pastry case 0g 700 g | Frozen | 57p/10 2 Aegean Sea Bass Fillets £2.79 200g | Frozen | £1.40/100g See page 32 for Nick Nairn’s Sea Bass Fillets recipe

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F e a st of the Seven fishes Boasting mouth -w ateringly succulent meat, our whole, pre -cooked lobste rs taste as incredible as the ir price. 350g | Frozen | £1.71/100 g On Christmas Ev e, many Italians celebrate with a multi- course mea l of seafood. The meal stems from a Catholic tradition of absta from meat and mi ining lk products on La Vigilia – Christm as Eve. In more recent tim es, the meal has come to be know as The Feast of Th n e Seven Fishes, though some fam celebrate with mo ilies re than the seven , sometimes up to or 14 dishes. Th 13 ese might includ e a platter of oy pasta with musse sters, ls and clams, an d whole baked fish Dressed crabs an . d boiled lobsters are commonplace and can be prepa red very simply on their own, or elaborate, spicy in and fragrant sauc es. Sit ting down to a family meal of sea food lends a fantastic contras t to the tradition al Christmas Da and is another gre y meal at excuse to gathe r with the family for more deliciou s food. £5.99 Whole Cooked Lobster The King of Prawns. how incredibly diverse they are. One of the best things about king prawns is They partner beautifully with so many flavours, from the subtlety of saffron to the charms of chilli and chorizo. Go retro this Christmas and make the iconic 80’s prawn cocktail with a proper Marie Rose sauce, or freshen things up with a delicate tempura batter and fragrant Thai spiced dip. The possibilities are endless. AS SEEN ON Delicious pre -co oked, Irish whole brown cra b, caught in the North -East Atl antic. 40 0g | Frozen | 74.8p/100 g £2.99 Whole Large Cra b King Prawns £9.89 Ready to cook, raw king prawns with shell. 800g | Frozen | £1.24/100g ker Ma gic Ma AS SEEN ON AS SEEN ON “For the lightest, crispiest batter, use ice cold water and make sure your oil has reached a high temperature before frying.” Magic tip from Janine in East Grinstead Three Fish Roast Prawn Ring Pre-cooked, part-shelled prawns with tails. Presented in a tray with a handy compartment for dips. 230g | Frozen | £5.69 d Layers of succulent cod, salmon and smoke ar haddock fillets in a rich and creamy Chedd cheese and spring onion sauce with a rich g. Cheddar cheese and onion breadcrumb toppin 850g | Frozen | 66.9p/100g Salmon En Croute £3.99 topped with a A sumptuous salmon fillet ach sauce, wrapped in a light dill or spin . and crunchy puff pastry case 0g 700 g | Frozen | 57p/10 2 Aegean Sea Bass Fillets £2.79 200g | Frozen | £1.40/100g See page 32 for Nick Nairn’s Sea Bass Fillets recipe

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Light & Bright Premium Whirl Ice Cream £3.99 Tiramisu & coffee, mango or strawberry. 900ml | Frozen | 44.3p/100ml Ice Dessert with Pistachios or Hazelnuts White chocolate, mascarpone & lemon or vanilla and hazelnut. 200g | Frozen | 49.5p/100g Scoops Please! Luxury Individual Ice Cream Desserts £3.99 White chocolate, mascarpone & lemon or vanilla and hazelnut. 4x135ml | Frozen | 73.9p/100ml …because there’s always room for ice cream. Smooth, luxurious and comforting; ice cream is one of those great little resources to have tucked away inside your freezer for an impromptu and easy to prepare dessert, and it also goes down remarkably well as a late evening treat. Whether you’re eating it from your best china bowls, or straight out of the tub, find delicious flavours of ice cream here at Lidl. Sorbet Champagne Wine Glass £1.99 Strawberry sorbets topped with woodland strawberries or mango & passion fruit sorbets topped with mango pieces. 2x90ml | Frozen | £1.11/100ml

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Decadent & Rich Christmas is a time of year for robust, full-flavoured meals that warm the heart and revive the soul. It’s a time for rich flavours and comfort food that surprise and delight your senses. The goose is arguably the most traditional choice a cook can make for Christmas dinner. Duck is another great choice for the celebratory feast and with it comes a charming and distinct flavour that simply won’t disappoint. Whatever you decide on, spoil your family and make it a truly memorable meal this Christmas. Whole Goose, see next page for details.

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Decadent & Rich With its distinctive rich flavour and succulence, game is one of the highlights of the winter season, so why not add it to your festive menu this Christmas? Sticky Port & Star Anise Glazed Duck Breast with Creamed Brussels Sprouts and Duck Fat Roasties. Serves 4 | Prep 15 Mins | Cook 1 hour 2 duck breasts Roasties 1kg large potatoes, peeled and cut in to 3 3 tbsp duck fat (or goose fat if you prefer) Glaze 300ml port 2 star anise 6 cloves Brussels Sprout Purée 500g Brussels sprouts cleaned of hard outer leaves and cut in half salt and pepper 70g mascarpone cheese 1 tbsp salted butter good grating of nutmeg a little milk (optional) Method 1. Preheat oven to 180C, Gas Mark 4. 2. Remove duck breast from packaging and pat dry with kitchen towel. 3. Sprinkle salt onto the duck skin and allow to stand whilst you prepare everything else. This will draw out extra moisture from the skin and make it super crisp. 4. Par-boil the potatoes for 15 minutes, drain and allow to stand for 2 minutes. To get really crispy spuds, give the potatoes a good shake in the pan to fluff up the edges. 5. Heat the duck fat in a large roasting tray in the oven until liquid and piping hot. Carefully tip the potatoes in, give a quick stir to coat all the spuds in fat, then place in the hot oven. Cook for 30 minutes turning occasionally until the potatoes are crispy and golden. 6. Place the port, star anise and cloves in a pan, boil vigorously for 2 minutes to burn off the alcohol then turn down to the lowest heat and slowly reduce by two thirds. 7. Remove from heat and set aside. 8. Take the halved Brussels sprouts and boil for 6-8 minutes until tender. Drain and place in a food processor with the mascarpone cheese, butter and a good grind of black pepper, and nutmeg. Blitz until smooth and add a little milk if the mixture is too thick. Set aside and keep warm. 9. Wipe the salt off the duck skin and pat dry. Place the duck breast skin side down in a dry pan and fry on medium heat for 8-9 minutes until The Flavour’s in The Fat Stop! Before you tip away the fat that has rendered out of your meat, think about what you’re missing out on. It’s where all the flavour is hidden and it is almost criminal to just tip it away. Whilst it is sensible to be health conscious, Christmas is a time when we deem it OK to over indulge, to treat ourselves to those foods we don’t usually allow. Use it for roasting potatoes and other root vegetables or frying eggs and hash browns. The difference in flavour is remarkable. Perfect & Crisp From massaging with butter before roasting, to resting your meat uncovered, there are many ways to get perfect crispy skin on your roast chicken, duck and turkey. Another way is to salt the uncooked bird and place uncovered in the fridge for a few hours to draw excess moisture out. Pat dry with kitchen towel and roast as usual, cranking the heat up high for the last 5-10 minutes. Barbary Duck Breast Fillet the skin is brown and crispy. 10. Turn the breast over and cook for a further 3 minutes. With a pastry brush, paint a generous layer of the reduction over the meat, leaving the crisped skin unglazed. Place in the oven for a further 3 minutes for pink juicy duck. Remove and allow to rest for a minimum of 5 minutes. 11. Plate up the potatoes and Brussels sprout purée. Serve the duck sliced on the base with a good drizzling of the star anise glaze from the pan. Per Serving: 895 cals, sugar 15.1g, 44.3g fat, sat fat 16.6g, salt 0.7g. £4.99 Lean and tender, boneless Barbary duck breast fillet. 350g | Frozen | £1.43/100g Whole British Duck £6.99 Whole Goose This whole duck with giblets has rich flavoured meat with a natural marbling of fat which will help keep it tender and moist during cooking. 2.4kg | Frozen | 29.1p/100g £17.99 Goose Breast Class A, young, ready to roast, oat-fed goose, with giblets. 3.8kg | Frozen | 47.3p/100g £7.99 Class A, young, ready to roast, oat-fed goose breast. 750g | Frozen | £1.07/100g The Fight for the Skin There’s nothing quite like the crisp, salty skin of a well roasted bird. In fact, it’s an incredibly beautiful thing. At its best, the brittle, umami rich layer of skin provides the ultimate contrast to succulent, intensely rich flavoured meat hidden beneath. It’s the perfect marriage of textures, and, if herbs and spices have been rubbed into the skin ahead of cooking, you can be in for something truly memorable. 19

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Decadent & Rich With its distinctive rich flavour and succulence, game is one of the highlights of the winter season, so why not add it to your festive menu this Christmas? Sticky Port & Star Anise Glazed Duck Breast with Creamed Brussels Sprouts and Duck Fat Roasties. Serves 4 | Prep 15 Mins | Cook 1 hour 2 duck breasts Roasties 1kg large potatoes, peeled and cut in to 3 3 tbsp duck fat (or goose fat if you prefer) Glaze 300ml port 2 star anise 6 cloves Brussels Sprout Purée 500g Brussels sprouts cleaned of hard outer leaves and cut in half salt and pepper 70g mascarpone cheese 1 tbsp salted butter good grating of nutmeg a little milk (optional) Method 1. Preheat oven to 180C, Gas Mark 4. 2. Remove duck breast from packaging and pat dry with kitchen towel. 3. Sprinkle salt onto the duck skin and allow to stand whilst you prepare everything else. This will draw out extra moisture from the skin and make it super crisp. 4. Par-boil the potatoes for 15 minutes, drain and allow to stand for 2 minutes. To get really crispy spuds, give the potatoes a good shake in the pan to fluff up the edges. 5. Heat the duck fat in a large roasting tray in the oven until liquid and piping hot. Carefully tip the potatoes in, give a quick stir to coat all the spuds in fat, then place in the hot oven. Cook for 30 minutes turning occasionally until the potatoes are crispy and golden. 6. Place the port, star anise and cloves in a pan, boil vigorously for 2 minutes to burn off the alcohol then turn down to the lowest heat and slowly reduce by two thirds. 7. Remove from heat and set aside. 8. Take the halved Brussels sprouts and boil for 6-8 minutes until tender. Drain and place in a food processor with the mascarpone cheese, butter and a good grind of black pepper, and nutmeg. Blitz until smooth and add a little milk if the mixture is too thick. Set aside and keep warm. 9. Wipe the salt off the duck skin and pat dry. Place the duck breast skin side down in a dry pan and fry on medium heat for 8-9 minutes until The Flavour’s in The Fat Stop! Before you tip away the fat that has rendered out of your meat, think about what you’re missing out on. It’s where all the flavour is hidden and it is almost criminal to just tip it away. Whilst it is sensible to be health conscious, Christmas is a time when we deem it OK to over indulge, to treat ourselves to those foods we don’t usually allow. Use it for roasting potatoes and other root vegetables or frying eggs and hash browns. The difference in flavour is remarkable. Perfect & Crisp From massaging with butter before roasting, to resting your meat uncovered, there are many ways to get perfect crispy skin on your roast chicken, duck and turkey. Another way is to salt the uncooked bird and place uncovered in the fridge for a few hours to draw excess moisture out. Pat dry with kitchen towel and roast as usual, cranking the heat up high for the last 5-10 minutes. Barbary Duck Breast Fillet the skin is brown and crispy. 10. Turn the breast over and cook for a further 3 minutes. With a pastry brush, paint a generous layer of the reduction over the meat, leaving the crisped skin unglazed. Place in the oven for a further 3 minutes for pink juicy duck. Remove and allow to rest for a minimum of 5 minutes. 11. Plate up the potatoes and Brussels sprout purée. Serve the duck sliced on the base with a good drizzling of the star anise glaze from the pan. Per Serving: 895 cals, sugar 15.1g, 44.3g fat, sat fat 16.6g, salt 0.7g. £4.99 Lean and tender, boneless Barbary duck breast fillet. 350g | Frozen | £1.43/100g Whole British Duck £6.99 Whole Goose This whole duck with giblets has rich flavoured meat with a natural marbling of fat which will help keep it tender and moist during cooking. 2.4kg | Frozen | 29.1p/100g £17.99 Goose Breast Class A, young, ready to roast, oat-fed goose, with giblets. 3.8kg | Frozen | 47.3p/100g £7.99 Class A, young, ready to roast, oat-fed goose breast. 750g | Frozen | £1.07/100g The Fight for the Skin There’s nothing quite like the crisp, salty skin of a well roasted bird. In fact, it’s an incredibly beautiful thing. At its best, the brittle, umami rich layer of skin provides the ultimate contrast to succulent, intensely rich flavoured meat hidden beneath. It’s the perfect marriage of textures, and, if herbs and spices have been rubbed into the skin ahead of cooking, you can be in for something truly memorable. 19

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Decadent & Rich Quails A Very British Dessert The sponge pudding is a quintessential British dessert and recipes for puddings of this sort can be found in some of the oldest English cookery books. Hannah Glasse’s ‘The Art of Cookery Made Plain and Easy’ was first published back in 1747. In it, she gives the recipe for Bath Pudding, made from a basic sponge and fortified wine. We have developed and played with sponge puddings in the UK a lot since then and the variations enjoyed across Britain today are almost countless. £4.99 Quails may be small birds but they are definitely big in flavour. Serve one per person as a generous starter or two for a main course. 600g | Frozen | 83.2p/100g AS SEEN ON 14 £9.99 AS SEEN ON Three Bird Roast Whole British Stuffed Duck Mouthwatering British duck with a pork, apricot and orange stuffing. 1.4kg | Frozen | 71.4p/100g Topped Sponge Puddings £1.99 Melt in the Middle Puddings Moist sponge puddings topped with raspberry sauce and flaked almonds, or a zesty orange sauce, sweetened cranberries and orange peel strips. 300g | 66.3p/100g £1.89 Moist sponge puddings, with a hidden centre of rich Belgian chocolate ganache or sticky sweet toffee sauce. 227g | 83.3p/100g If you really want to impress this Christmas, why not try one of our magnificent three bird roasts? Combining chicken, turkey and duck breasts, this amazingly flavoursome and succulent dish makes a show-stopping centrepiece to any festive feast. The Sponge Supremacy Whole Pheasant with Stuffing Made from the finest quality ingredients, the Snowy Lodge range of puddings make for a truly delicious dessert. With their moist sponge and intensely rich Belgian chocolate or sticky toffee sauce, the Snowy Lodge Melt in the Middle Puddings ooze elegance and taste simply divine. For something a little lighter, choose from our topped sponge puddings that are dripping in beautiful fruit flavours. 21 Three Bird Roast £9.99 Chicken, turkey and duck filled with pork, apple and cranberry stuffing. 1.58kg | Frozen | 63.2p/100g £7.99 Succulent British pheasant with a bacon lattice and a delicious pork, apple and cinnamon stuffing. 850g | Frozen | 94p/100g

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Decadent & Rich Quails A Very British Dessert The sponge pudding is a quintessential British dessert and recipes for puddings of this sort can be found in some of the oldest English cookery books. Hannah Glasse’s ‘The Art of Cookery Made Plain and Easy’ was first published back in 1747. In it, she gives the recipe for Bath Pudding, made from a basic sponge and fortified wine. We have developed and played with sponge puddings in the UK a lot since then and the variations enjoyed across Britain today are almost countless. £4.99 Quails may be small birds but they are definitely big in flavour. Serve one per person as a generous starter or two for a main course. 600g | Frozen | 83.2p/100g AS SEEN ON 14 £9.99 AS SEEN ON Three Bird Roast Whole British Stuffed Duck Mouthwatering British duck with a pork, apricot and orange stuffing. 1.4kg | Frozen | 71.4p/100g Topped Sponge Puddings £1.99 Melt in the Middle Puddings Moist sponge puddings topped with raspberry sauce and flaked almonds, or a zesty orange sauce, sweetened cranberries and orange peel strips. 300g | 66.3p/100g £1.89 Moist sponge puddings, with a hidden centre of rich Belgian chocolate ganache or sticky sweet toffee sauce. 227g | 83.3p/100g If you really want to impress this Christmas, why not try one of our magnificent three bird roasts? Combining chicken, turkey and duck breasts, this amazingly flavoursome and succulent dish makes a show-stopping centrepiece to any festive feast. The Sponge Supremacy Whole Pheasant with Stuffing Made from the finest quality ingredients, the Snowy Lodge range of puddings make for a truly delicious dessert. With their moist sponge and intensely rich Belgian chocolate or sticky toffee sauce, the Snowy Lodge Melt in the Middle Puddings ooze elegance and taste simply divine. For something a little lighter, choose from our topped sponge puddings that are dripping in beautiful fruit flavours. 21 Three Bird Roast £9.99 Chicken, turkey and duck filled with pork, apple and cranberry stuffing. 1.58kg | Frozen | 63.2p/100g £7.99 Succulent British pheasant with a bacon lattice and a delicious pork, apple and cinnamon stuffing. 850g | Frozen | 94p/100g

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Intense& Indulgent Prepare the ultimate festive feast and rediscover the magnificence of meat! Venison: The Superfood Venison is the collective name for meat that comes from any species of deer and we have been eating it in Europe much longer than we have beef. It’s an incredibly lean meat which is low in saturated fat. Combined with its high iron, magnesium and B vitamin content, venison is a natural superfood. Whether you are cooking our venison shoulder or our diced reindeer, remember that the meat will be naturally drier than beef and as such will need either a lower heat, or shorter cooking time than you may be used to. Recipe Ingredient Venison Leg Steaks £6.99 Try these tasty, rich leg steaks in our online kabab recipe. 400g | Frozen | £1.75/100g Diced Shoulder of Venison £6.99 New Zealand venison, hand cut from the shoulder. Ideal for goulash and stews. 500g | Frozen | £1.40/100g Venison Loin Steaks £7.99 These succulent, rich steaks are low in fat and delicious served with a port and blackberry sauce. 300g | Frozen | £2.66/100g Diced Reindeer £7.99 Experience something a little different this year with our delicious Siberian reindeer. 500g | Frozen | £1.60/100g “...with its high iron, magnesium and B vitamin content, venison is a natural superfood.” The flavours of venison are rivalled by no other meat. It’s rich, gamey and has a wonderful earthiness to it. Partner with root vegetables like parsnip and swede, and if enjoyed alongside a robust red wine, you’ll be richly rewarded. A N ME Lamb Leg Roast www.lidl.co.uk £9.99 NE REC This lamb leg from New Zealand, marinated with parsley and spices, is tender, succulent and delicious. 600g | Frozen Venison Kebabs recipe £1.67/100g

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Intense& Indulgent Prepare the ultimate festive feast and rediscover the magnificence of meat! Venison: The Superfood Venison is the collective name for meat that comes from any species of deer and we have been eating it in Europe much longer than we have beef. It’s an incredibly lean meat which is low in saturated fat. Combined with its high iron, magnesium and B vitamin content, venison is a natural superfood. Whether you are cooking our venison shoulder or our diced reindeer, remember that the meat will be naturally drier than beef and as such will need either a lower heat, or shorter cooking time than you may be used to. Recipe Ingredient Venison Leg Steaks £6.99 Try these tasty, rich leg steaks in our online kabab recipe. 400g | Frozen | £1.75/100g Diced Shoulder of Venison £6.99 New Zealand venison, hand cut from the shoulder. Ideal for goulash and stews. 500g | Frozen | £1.40/100g Venison Loin Steaks £7.99 These succulent, rich steaks are low in fat and delicious served with a port and blackberry sauce. 300g | Frozen | £2.66/100g Diced Reindeer £7.99 Experience something a little different this year with our delicious Siberian reindeer. 500g | Frozen | £1.60/100g “...with its high iron, magnesium and B vitamin content, venison is a natural superfood.” The flavours of venison are rivalled by no other meat. It’s rich, gamey and has a wonderful earthiness to it. Partner with root vegetables like parsnip and swede, and if enjoyed alongside a robust red wine, you’ll be richly rewarded. A N ME Lamb Leg Roast www.lidl.co.uk £9.99 NE REC This lamb leg from New Zealand, marinated with parsley and spices, is tender, succulent and delicious. 600g | Frozen Venison Kebabs recipe £1.67/100g

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Intense & Indulgent Ode to the Pig “From crisp bacon sandwiches - the great champion of breakfast - to succulent sausages and full-flavoured stuffing, the meals we make with pork at this time of year are incredibly diverse.” We have a lot to be thankful for when it comes to the humble British pig, an animal celebrated most impressively at Christmas. Hog Roast £9.99 ...and now for something Succulent pork belly and pork loin filled with stuffing and topped with crackling. 2.1kg | Frozen | 47.6p/100g SWEET Gammon Joint with Honey Glaze Because not everyone loves Christmas Pudding! £4.99 From crisp bacon sandwiches - the great champion of breakfast - to succulent sausages and full-flavoured stuffing, the meals we make with pork at this time of year are incredibly diverse. Naturally, there are countless cured hams, not to mention the beautiful joints all waiting to be roasted. A slow roasted piece of pork belly is something to savour and a rack of sweet sticky ribs will always be a welcome surprise. Now let’s raise a glass to the pig. Sweet cured deboned pork leg with a sticky honey glaze. 1kg | Frozen | 50p/100g Stuffed Pork Loin Joint with Crackling £4.99 Tenderised pork loin topped with crackling and filled with a meaty pork sage & onion stuffing. 1kg | Frozen | 50p/100g Banoffee Tart £2.99 Raspberry Roulade Beef Wellington: Behind the Name The naming of this dish is one that is still unclear. One argument is that it was named patriotically after the First Duke of Wellington, some believe this is due to his love of the constituent ingredients, others that it was a British name change of Filet de Beouf en Croute during the Napoleonic wars. However, there is also an argument that suggests it was invented for a civic reception in Wellington, New Zealand. Wherever the name comes from, the Beef Wellington is a masterful creation and we think it tastes sublime. AS SEEN ON A crumbly, buttery biscuit base covered with a rich, gooey toffee sauce and slices of banana, topped with lashings of fresh whipped cream and hand finished with caramel curls and a dusting of Belgian milk chocolate. 522g | Frozen | 57.3p/100g £3.49 Tangy raspberry sauce, juicy heritage raspberries and whipped dairy cream in a chewy meringue. 450g | Frozen | 77.6p/100g It’s impossible not to love the cheesecake. In its many and varied iterations, it has a surprising capability to win over all those who try it. Flavours can range from the classically cool, to the outrageously flamboyant. Whether it’s our Sicilian Lemon, Belgian Chocolate or our timeless original New York Cheesecake, give in to its powers and spoil your family this Christmas. The roulade sits amongst any dessert spread just begging to be cut. Thick cream and crisp meringue is rolled up into a log with such enticing fillings as sweet raspberry jam or toffee pecan sauce. Our Deluxe roulades are the very pinnacle of excellence when it comes to dessert and it can prove incredibly difficult not to go back for seconds. Beef Wellington £7.99 Succulent fillets of British beef with chicken liver, bacon & pork pâté encased in a light puff pastry, served with a rich Merlot & courvoisier vs cognac jus. 660g | Frozen | £1.21/100g Belgian Chocolate Cheesecake Toffee Pecan Roulade £2.99 £3.49 AS SEEN ON A rich, velvety cheesecake made with Belgian dark chocolate on a buttery, chocolate biscuit base, hand finished with a dusting of cocoa. 510g | Frozen | 58.6p/100g Sticky toffee sauce and toffee flavoured whipped cream in a chewy meringue, studded with chopped pecan nuts. 420g | Frozen | 83.1p/100g

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Intense & Indulgent Ode to the Pig “From crisp bacon sandwiches - the great champion of breakfast - to succulent sausages and full-flavoured stuffing, the meals we make with pork at this time of year are incredibly diverse.” We have a lot to be thankful for when it comes to the humble British pig, an animal celebrated most impressively at Christmas. Hog Roast £9.99 ...and now for something Succulent pork belly and pork loin filled with stuffing and topped with crackling. 2.1kg | Frozen | 47.6p/100g SWEET Gammon Joint with Honey Glaze Because not everyone loves Christmas Pudding! £4.99 From crisp bacon sandwiches - the great champion of breakfast - to succulent sausages and full-flavoured stuffing, the meals we make with pork at this time of year are incredibly diverse. Naturally, there are countless cured hams, not to mention the beautiful joints all waiting to be roasted. A slow roasted piece of pork belly is something to savour and a rack of sweet sticky ribs will always be a welcome surprise. Now let’s raise a glass to the pig. Sweet cured deboned pork leg with a sticky honey glaze. 1kg | Frozen | 50p/100g Stuffed Pork Loin Joint with Crackling £4.99 Tenderised pork loin topped with crackling and filled with a meaty pork sage & onion stuffing. 1kg | Frozen | 50p/100g Banoffee Tart £2.99 Raspberry Roulade Beef Wellington: Behind the Name The naming of this dish is one that is still unclear. One argument is that it was named patriotically after the First Duke of Wellington, some believe this is due to his love of the constituent ingredients, others that it was a British name change of Filet de Beouf en Croute during the Napoleonic wars. However, there is also an argument that suggests it was invented for a civic reception in Wellington, New Zealand. Wherever the name comes from, the Beef Wellington is a masterful creation and we think it tastes sublime. AS SEEN ON A crumbly, buttery biscuit base covered with a rich, gooey toffee sauce and slices of banana, topped with lashings of fresh whipped cream and hand finished with caramel curls and a dusting of Belgian milk chocolate. 522g | Frozen | 57.3p/100g £3.49 Tangy raspberry sauce, juicy heritage raspberries and whipped dairy cream in a chewy meringue. 450g | Frozen | 77.6p/100g It’s impossible not to love the cheesecake. In its many and varied iterations, it has a surprising capability to win over all those who try it. Flavours can range from the classically cool, to the outrageously flamboyant. Whether it’s our Sicilian Lemon, Belgian Chocolate or our timeless original New York Cheesecake, give in to its powers and spoil your family this Christmas. The roulade sits amongst any dessert spread just begging to be cut. Thick cream and crisp meringue is rolled up into a log with such enticing fillings as sweet raspberry jam or toffee pecan sauce. Our Deluxe roulades are the very pinnacle of excellence when it comes to dessert and it can prove incredibly difficult not to go back for seconds. Beef Wellington £7.99 Succulent fillets of British beef with chicken liver, bacon & pork pâté encased in a light puff pastry, served with a rich Merlot & courvoisier vs cognac jus. 660g | Frozen | £1.21/100g Belgian Chocolate Cheesecake Toffee Pecan Roulade £2.99 £3.49 AS SEEN ON A rich, velvety cheesecake made with Belgian dark chocolate on a buttery, chocolate biscuit base, hand finished with a dusting of cocoa. 510g | Frozen | 58.6p/100g Sticky toffee sauce and toffee flavoured whipped cream in a chewy meringue, studded with chopped pecan nuts. 420g | Frozen | 83.1p/100g

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Wrap up Beyond Christmas lie the coldest of winter months. Keeping cosy is of the utmost importance and with our snuggly assortment of warm accessories you can’t go wrong. From fluffy winter earmuffs to thick and luxurious snoods, we have a beautiful selection of winter warmers guaranteed to keep you wrapped up and looking good. Choose from our stylish selection of winter garments and give the gift of comfort with a thermal offering of knitwear, the perfect stocking filler and a Christmas essential. Snood This fashionable and versatile winter must-have is sure to keep the cold at bay! £5.99 Earmuffs Give the most precious gift of all this Christmas: Toasty warm ears. Under Music madness £4.99 Knitted Hat Just like Grandma used to make them, complete with pompom! tree Need a little Christmas inspiration? We all love receiving gifts at Christmas, and at Lidl, we’ve got an impressive selection to please everyone, from wooden children’s toys to telescopes and from earmuffs to electric razors. We also have lovely cards, wrapping paper and gift tags, helping you to get all your Christmas shopping wrapped up in one go. Encouraging your loved ones who have a musical interest is a wonderful and rewarding gesture. From the melodic tones of the guitar to the gentle tinkering of the keyboard, you will be serenaded by the sound of music from Christmas through to New Year and beyond. It’s the gift that keeps on giving and though musical talent does vary, practice, as they say, makes perfect. Failing that, they can always go and practise in the garage... £4.99 Yamaha Digital Keyboard With the world famous Yamaha grand piano sound and Yamaha Education Suite 5, an advanced, built-in learning tool, your aspiring musician will be able to transform any room of the house into a concert hall in no time at all! £79.99 Acoustic Guitar Electric Drum Kit 1) Remington Rotary Shaver Just as sure as Christmas comes once a year, men will need to shave once a day (or week), so look no further than this gift for the scruffy man in your life! Why not swap the pots and pans for something a little more melodic... With six touch-sensitive pads and 10 sound settings ranging from rock to hip hop and salsa to jazz, this electronic drum kit is the perfect gift for budding percussionists. Oh, and the headphone jack will help you keep your sanity! Ideal for setting off the virtuosos of tomorrow on their journey to 6-string wizardry! This high-quality guitar comes with a learning book, karaoke CD and gig bag. Side effects may include long hair. £49.99 £49.99 2) Retro Handset Answer your calls in style with these retro handsets! In a sleek, classic design, they’ll connect to any mobile, tablet or PC with a headphone socket. 3) Toy Helicopter These gyroscope helicopters will keep the kids (and Dad) entertained indoors for hours! Just make sure you bolt down the lamps and vases... 4) Wooden Marble Run £39.99 £6.99 £19.99 You can’t go wrong with wooden toys and this creativity inducing classic will provide hours of fun without the added worry of whether you’ve got enough batteries in the drawer! 5) Bresser High Performance Telescope £12.99 Astronomers’ eyes will light up when they unwrap this! With a range of eyepieces and PC software, nothing but unclear skies will interrupt stargazing. Dec £69.99 New ideas every Monday & Thursday! Grab them while they’re hot as once they’re gone... they’re gone.

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Wrap up Beyond Christmas lie the coldest of winter months. Keeping cosy is of the utmost importance and with our snuggly assortment of warm accessories you can’t go wrong. From fluffy winter earmuffs to thick and luxurious snoods, we have a beautiful selection of winter warmers guaranteed to keep you wrapped up and looking good. Choose from our stylish selection of winter garments and give the gift of comfort with a thermal offering of knitwear, the perfect stocking filler and a Christmas essential. Snood This fashionable and versatile winter must-have is sure to keep the cold at bay! £5.99 Earmuffs Give the most precious gift of all this Christmas: Toasty warm ears. Under Music madness £4.99 Knitted Hat Just like Grandma used to make them, complete with pompom! tree Need a little Christmas inspiration? We all love receiving gifts at Christmas, and at Lidl, we’ve got an impressive selection to please everyone, from wooden children’s toys to telescopes and from earmuffs to electric razors. We also have lovely cards, wrapping paper and gift tags, helping you to get all your Christmas shopping wrapped up in one go. Encouraging your loved ones who have a musical interest is a wonderful and rewarding gesture. From the melodic tones of the guitar to the gentle tinkering of the keyboard, you will be serenaded by the sound of music from Christmas through to New Year and beyond. It’s the gift that keeps on giving and though musical talent does vary, practice, as they say, makes perfect. Failing that, they can always go and practise in the garage... £4.99 Yamaha Digital Keyboard With the world famous Yamaha grand piano sound and Yamaha Education Suite 5, an advanced, built-in learning tool, your aspiring musician will be able to transform any room of the house into a concert hall in no time at all! £79.99 Acoustic Guitar Electric Drum Kit 1) Remington Rotary Shaver Just as sure as Christmas comes once a year, men will need to shave once a day (or week), so look no further than this gift for the scruffy man in your life! Why not swap the pots and pans for something a little more melodic... With six touch-sensitive pads and 10 sound settings ranging from rock to hip hop and salsa to jazz, this electronic drum kit is the perfect gift for budding percussionists. Oh, and the headphone jack will help you keep your sanity! Ideal for setting off the virtuosos of tomorrow on their journey to 6-string wizardry! This high-quality guitar comes with a learning book, karaoke CD and gig bag. Side effects may include long hair. £49.99 £49.99 2) Retro Handset Answer your calls in style with these retro handsets! In a sleek, classic design, they’ll connect to any mobile, tablet or PC with a headphone socket. 3) Toy Helicopter These gyroscope helicopters will keep the kids (and Dad) entertained indoors for hours! Just make sure you bolt down the lamps and vases... 4) Wooden Marble Run £39.99 £6.99 £19.99 You can’t go wrong with wooden toys and this creativity inducing classic will provide hours of fun without the added worry of whether you’ve got enough batteries in the drawer! 5) Bresser High Performance Telescope £12.99 Astronomers’ eyes will light up when they unwrap this! With a range of eyepieces and PC software, nothing but unclear skies will interrupt stargazing. Dec £69.99 New ideas every Monday & Thursday! Grab them while they’re hot as once they’re gone... they’re gone.

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Practical Packing Why Shop at Award winning food, energy efficiency and recycling, there’s more to Lidl than just low prices. Here are just a few of the things you might not know about Lidl. Enjoy a little insight into some of the ways we keep our costs, and our prices down. We are passionate about what we do... Pallets of produce are stacked in the order they’re unpacked. For example, the items on the top will be for the shelves at the start of the aisle, the ones at the bottom for the end of the aisle. Not only does this make perfect sense, but it saves time, labour and ultimately money, a saving we like to pass on to you, the customer. TOP OF THE CLASS! Many of our products win fine food awards from various awarding bodies. We spoke to John Farrand, organiser of The Great Taste Awards to find out a little more about the black and gold logo often seen on food packs and the improvement of British food available at supermarkets like Lidl. Tell us about The Great Taste Awards. Great Taste started in 1994 and since then we have judged thousands of food and drink products with a team of brilliant food experts working with us to blind taste each entry. Who judges The Great Taste Awards? There are chefs, food writers, independent retailers, restaurateurs and buyers; all people who are recognised in their field for knowing their onions. What does the logo mean for the consumer? When you’re faced with busy shelves, look out for the Great Taste logo and we can guarantee you’ll have an outstanding taste experience. Finally, how do you feel about supermarkets like Lidl improving their range of great British produce? We are proud of The Great Taste Awards and the producers who strive to make outstanding food and drink. We believe that great tasting food should not be exclusive. Economical Energy All our store warehouses, office buildings and staff areas have motion sensors. So not only are we saving money by lighting space just when it’s needed, we are also making a huge positive impact on the environment. What you told us Keeping It Simple Some supermarkets have enough water to confuse a fish. You don’t want to see seven different types of still water, or any other product for that matter. We like to keep things simple at Lidl and our buyers go to great lengths to make sure that the products we do stock taste fantastic. That’s why our products won over 150 fine food awards this year alone. We asked our fantastic Lidl UK Facebook fans why they would be shopping at Lidl this Christmas. (Amazing value for money was a given!) Authentic continental specialities Boxing Clever More than 92% of our waste is recycled and we are constantly developing new working procedures to help lower our waste and improve our recycling. In 2012 we recycled over 45,000 tonnes of paper and cardboard alone. “I love your raisin pannetone, dark chocolate gingerbread and especially the spiced biscuits!” 29 15% “It’s so easy to walk round with no hassle and friendly staff.” 45,000 TONNES “Bring on the stollen!” Easy and efficient shopping Awards this year! Logical Logistics We do not air-freight our fruit & veg. Not only is shipping cheaper, but it has a lower “I really like the fruit & vegetables. they keep longer than other leading supermarkets & they’re cheaper.” Great range of fresh % fruit and veg capacity impact on the environment. All our containers and lorries are packed to 93% capacity, and we are working on the other 7%. We always consolidate our deliveries to our stores in order to minimise the number of lorries on the road and the mileage travelled. Great range of British products of you will shop at Lidl for all 4 of these reasons! “All! Best buys and best way to shop!” Top of the Class: Some Lidl 2013 Award Winners Become a part of our Lidl Facebook community for exclusive offers, polls and other fun by liking Lidl on www.facebook.com/LidlUK

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Practical Packing Why Shop at Award winning food, energy efficiency and recycling, there’s more to Lidl than just low prices. Here are just a few of the things you might not know about Lidl. Enjoy a little insight into some of the ways we keep our costs, and our prices down. We are passionate about what we do... Pallets of produce are stacked in the order they’re unpacked. For example, the items on the top will be for the shelves at the start of the aisle, the ones at the bottom for the end of the aisle. Not only does this make perfect sense, but it saves time, labour and ultimately money, a saving we like to pass on to you, the customer. TOP OF THE CLASS! Many of our products win fine food awards from various awarding bodies. We spoke to John Farrand, organiser of The Great Taste Awards to find out a little more about the black and gold logo often seen on food packs and the improvement of British food available at supermarkets like Lidl. Tell us about The Great Taste Awards. Great Taste started in 1994 and since then we have judged thousands of food and drink products with a team of brilliant food experts working with us to blind taste each entry. Who judges The Great Taste Awards? There are chefs, food writers, independent retailers, restaurateurs and buyers; all people who are recognised in their field for knowing their onions. What does the logo mean for the consumer? When you’re faced with busy shelves, look out for the Great Taste logo and we can guarantee you’ll have an outstanding taste experience. Finally, how do you feel about supermarkets like Lidl improving their range of great British produce? We are proud of The Great Taste Awards and the producers who strive to make outstanding food and drink. We believe that great tasting food should not be exclusive. Economical Energy All our store warehouses, office buildings and staff areas have motion sensors. So not only are we saving money by lighting space just when it’s needed, we are also making a huge positive impact on the environment. What you told us Keeping It Simple Some supermarkets have enough water to confuse a fish. You don’t want to see seven different types of still water, or any other product for that matter. We like to keep things simple at Lidl and our buyers go to great lengths to make sure that the products we do stock taste fantastic. That’s why our products won over 150 fine food awards this year alone. We asked our fantastic Lidl UK Facebook fans why they would be shopping at Lidl this Christmas. (Amazing value for money was a given!) Authentic continental specialities Boxing Clever More than 92% of our waste is recycled and we are constantly developing new working procedures to help lower our waste and improve our recycling. In 2012 we recycled over 45,000 tonnes of paper and cardboard alone. “I love your raisin pannetone, dark chocolate gingerbread and especially the spiced biscuits!” 29 15% “It’s so easy to walk round with no hassle and friendly staff.” 45,000 TONNES “Bring on the stollen!” Easy and efficient shopping Awards this year! Logical Logistics We do not air-freight our fruit & veg. Not only is shipping cheaper, but it has a lower “I really like the fruit & vegetables. they keep longer than other leading supermarkets & they’re cheaper.” Great range of fresh % fruit and veg capacity impact on the environment. All our containers and lorries are packed to 93% capacity, and we are working on the other 7%. We always consolidate our deliveries to our stores in order to minimise the number of lorries on the road and the mileage travelled. Great range of British products of you will shop at Lidl for all 4 of these reasons! “All! Best buys and best way to shop!” Top of the Class: Some Lidl 2013 Award Winners Become a part of our Lidl Facebook community for exclusive offers, polls and other fun by liking Lidl on www.facebook.com/LidlUK

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1. Nick’s Starter 2. Nick’s Main 1 Nick Nairn’s Menu Celebrity Chef Nick Nairn once again spoils us with some culinary treats from his own private menu. A delicious set of recipes that form the ultimate Christmas dinner... This year my Christmas menu focuses on some special Lidl ingredients, starting with partridge. I’ve roasted the sweet-tasting game bird and served it sliced with a wintry salad of beetroot, pear and roasted veg. For my main course, I’ve paired sea bass and chorizo, which is a classic combination. Each compliments the flavour of the other. Served with a light vegetable stew, you’ll be left with enough room for my indulgent chocolate pud. It’s a chocolate pavé (pronounced par-vay) with pistachio nuts and a Christmassy orange sauce with a festive splash of Cointreau. I’ve also made some fancy spun sugar in case you’re feeling extra cheffy. Winter Salad of Roast Partridge Sea Bass with Chorizo 3. Nick’s Main 2 4. Nick’s Dessert KEEP CALM & CARRY ON You can really feel the pressure in the kitchen at Christmas and the desire to get everything absolutely perfect can sometimes be overwhelming. There’s no point getting yourself all worked up over it though, it’s the cook’s Christmas too don’t forget. To ease the pressure, try to do as much in advance as possible. Veg prep, sauces and desserts can all be done ahead of the big day. Many hands make light work, so rope the family in with some of the jobs that need to be done too. It’s wonderful to have a celebratory meal with your loved ones at Christmas, but it’s not worth getting stressed about. Take a deep breath, relax, pour yourself a glass of wine, and have a little faith. 30 Nick Nairn’s Menu Starter Winter Salad of Roast Partridge with Rustic Seasonal Leaves and a Festive Dressing Mains Sea Bass with Chorizo, Pea, Lemon and Braised Lettuce or Whole Roast Duck with Pineapple & Chilli Glaze Desser t Chocolate Pavé with Pistachio Crunch, Orange Sauce & Spun Sugar A N ME www.lidl.co.uk Whole Roast Duck NE REC Chocolate Pavé

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1. Nick’s Starter 2. Nick’s Main 1 Nick Nairn’s Menu Celebrity Chef Nick Nairn once again spoils us with some culinary treats from his own private menu. A delicious set of recipes that form the ultimate Christmas dinner... This year my Christmas menu focuses on some special Lidl ingredients, starting with partridge. I’ve roasted the sweet-tasting game bird and served it sliced with a wintry salad of beetroot, pear and roasted veg. For my main course, I’ve paired sea bass and chorizo, which is a classic combination. Each compliments the flavour of the other. Served with a light vegetable stew, you’ll be left with enough room for my indulgent chocolate pud. It’s a chocolate pavé (pronounced par-vay) with pistachio nuts and a Christmassy orange sauce with a festive splash of Cointreau. I’ve also made some fancy spun sugar in case you’re feeling extra cheffy. Winter Salad of Roast Partridge Sea Bass with Chorizo 3. Nick’s Main 2 4. Nick’s Dessert KEEP CALM & CARRY ON You can really feel the pressure in the kitchen at Christmas and the desire to get everything absolutely perfect can sometimes be overwhelming. There’s no point getting yourself all worked up over it though, it’s the cook’s Christmas too don’t forget. To ease the pressure, try to do as much in advance as possible. Veg prep, sauces and desserts can all be done ahead of the big day. Many hands make light work, so rope the family in with some of the jobs that need to be done too. It’s wonderful to have a celebratory meal with your loved ones at Christmas, but it’s not worth getting stressed about. Take a deep breath, relax, pour yourself a glass of wine, and have a little faith. 30 Nick Nairn’s Menu Starter Winter Salad of Roast Partridge with Rustic Seasonal Leaves and a Festive Dressing Mains Sea Bass with Chorizo, Pea, Lemon and Braised Lettuce or Whole Roast Duck with Pineapple & Chilli Glaze Desser t Chocolate Pavé with Pistachio Crunch, Orange Sauce & Spun Sugar A N ME www.lidl.co.uk Whole Roast Duck NE REC Chocolate Pavé

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Nick’s Starter Winter Salad of Roast Partridge Serves 4 | Prep 10 Mins | Cook 25 Mins For the Partridge 2 partridges 2 tbsp olive oil knob of butter ½ butternut squash, peeled & cut into chunks 1 courgette, cut into chunks 1 carrot, peeled & cut into slices 2 cloves garlic, in their skin 1 pear, peeled & cut into slices 1 cooked beetroot, cut into slices sprig of thyme a few salad leaves cress or other small leaves sea salt & freshly ground pepper For the dressing 4 tbsp olive oil 1 tbsp sherry vinegar 1 tsp smooth mustard 1 tsp honey Nick’s Main Sea Bass with Chorizo, Pea, Lemon and Braised Lettuce Serves 2 | Prep 5 Mins | Cook 8 Mins 2 sea bass fillets sea salt & freshly ground pepper 2 tbsp olive oil ½ lemon zest & juice 10 slices chorizo (chunky or fine sliced), finely chopped 40g peas 1 little gem lettuce, divided into leaves 1 tbsp chopped parsley 50ml double cream …if you’re really not a huge fan of fish try Nick’s delicious Roast Duck recipe. Nick’s Dessert Chocolate Pavé with Pistachio Crunch, Orange Sauce & Spun Sugar Serves 8 | Prep 20 Mins | The pavé needs 2½ hours freezing time. 200g milk chocolate, finely chopped 200g dark chocolate, finely chopped 400ml double cream (in 2 lots: 150ml plus 250ml) 1 tbsp Cointreau (or other orange liquor) zest of an orange For the sauce 2 oranges, juiced + zest of 1 1 heaped tsp cornflour 2 tbsp caster sugar For the pistachio crunch and spun sugar 30g shelled pistachio nuts 60g caster sugar the Meaty A N ME M enu Main Whole Roast Duck wit h Pineapple & Chilli Glaze A lternative Starter Sea Bass wit h Choriz o, Pea, Lemon and Braised Let tuce www.lidl.co.uk N E R E CI Method 1. Bring the sea bass to room temperature. Score the skin evenly several times with a sharp knife. Season with salt and pepper. Heat a frying pan over a medium to hot heat, add a tbsp of oil then add the fish, skin side down. Leave for the skin to crisp up (about 2 mins). Turn carefully and cook on the other side for another minute. Squeeze over a little lemon. Set onto a warm plate. 2. Meanwhile heat the olive oil in a frying pan and add the chopped chorizo. Cook, stirring, for a few minutes until the lovely red oil oozes out. Add the peas, lettuce and parsley and cook for a further minute. Add a squeeze of lemon and the zest, stir in the cream and heat through. Serve immediately with the sea bass. Method 1. Heat a tbsp of olive oil in a frying pan over a high heat. 2. Place the partridges in the pan and brown all over for about 2-3 mins. Add a little butter and baste. Place the browned partridges in a roasting dish and season with salt and pepper. Pop in the hot oven for 10 mins to roast. 3. Place the chunks (about 2cm cubes) of butternut squash, courgette and carrot on a tray for roasting. Add the garlic cloves, still in their skins, but slightly crushed. Season, drizzle over a tbsp of olive oil and place in the hot oven for 15 mins. 4. Remove from the oven; add the pear slices, beetroot slices and thyme to the veg and place back in the oven to warm through for 5 mins. 5. For the dressing, place all the ingredients in a jam jar and shake like mad until emulsified. 6. Remove the partridges from the oven and place on a tray to rest for 10 mins. 7. When the veg is done, drizzle over about 3 tbsp of the dressing and gently mix to coat. Pull the leaves off the thyme sprig and sprinkle over. 8. When the meat has rested, slice the breast and leg meat thinly. Lay the salad leaves on the plate and top with the dressed veg, pear and the partridge slices, plus the cress or other small leaves. Mix the meat juices from both the pan and tray with a tbsp of the dressing using a whisk or fork and drizzle over the whole salad. Serve immediately. • • • Dessert Chocolate Pavé With Pistachio Cru nch, Orange Sauce & Spun Sug ar Nick’s Magic Making Tips! • Frying the sea bass gives it a lovely crisp skin, but you could also bake sea bass in the oven, for 6 mins at 200C/180C fan/400F/gas mark 6. You can use bacon lardons for this recipe instead of chorizo. You could leave out the cream if you’re after a low-calorie meal (but it is Christmas!). You could use salmon instead of sea bass for this recipe. brittle in a few minutes. Then bash it in a pestle and mortar or in a bag with a rolling pin until it turns to nutty caramel crumbs. 8. To make spun sugar, use the rest of the caramel when it is almost set. Use a dessert spoon to drizzle a line of caramel over a wooden spoon handle, wrapping it around the handle and then flicking it about to make thin spindly strands. Pull it all off the spoon handle and gently scrunch the strands into a spiky ball in your hands. This does take practice – and the pud tastes great just with the caramel pistachio brittle. 9. Turn out the pavé onto a board and carefully peel off the cling film. To serve, slice into neat squares with a large sharp knife dipped into boiling water before each cut. You will need to even off the edges. Sprinkle each serving with crushed brittle, and spoon some orange sauce onto each plate. Place a spun sugar ball on each. This is a rich pud, so if you prefer, cut the squares very small and it will feed about 12. Method 1. Firstly, line a brownie tin with baking paper then a layer of cling film, leaving lots of overlap. Wrap the overlap over the sides of the tin. 2. Then make the orange sauce. Strain the juice from the oranges into a small pan. Dissolve the cornflour in a glass with a small amount of the juice. Tip this into the pan, add the sugar and heat gently, whisking. When it’s thickened to a syrup consistency, sieve into a bowl and refrigerate until needed. 3. For the pavé, place the milk chocolate into a mixing bowl. Heat the 150ml cream until boiling. Take off the heat and pour about half over the chocolate. Leave for 2 mins to melt the chocolate then add the rest of the cream and beat until glossy and smooth with a spatula. Pour this into the lined tin and place in the freezer for at least 30 mins to set. 4. For the dark chocolate, place it into a bowl. Heat the 250ml cream until boiling. Take off the heat and pour about half over the chocolate. Leave for 2 mins, then this time, add the Cointreau and orange zest. Next, pour the rest of the cream over and beat until smooth and glossy. 5. When the milk chocolate mix has set in the freezer pour the dark chocolate on top, checking it’s not too warm. Place back in the freezer to set for at least 2 hours. 6. To make your caramel, place the sugar in a small saucepan and set over a medium heat, making sure there are no lumps. Heat until the edges start melting. Don’t stir but shake the pan a little. When all the sugar has melted and turned into a golden liquid, stir and keep cooking until the edges bubble and it smells like caramel. Take off the heat. Be careful, caramel is scoldingly hot. You can cool it by dipping the pan base in cold water for 5 seconds. 7. Spread the nuts on a chopping board covered with baking paper. Carefully pour over half of the slightly cooled caramel. This will harden to a pistachio • • • • Per Serving: cals 466, sugar 1.9g, fat 34.3g, sat fat 13.1g, salt 0.6g. Nick’s Magic Making Tips! • To get a lovely cream zig-zag in the sauce, use a dessert spoon to drizzle a little cream onto the sauce on the plate, then use the metal spoon handle to draw a zig-zag though the sauce. Very pretty! If you’re making spun sugar, put newspaper on the floor for when you’re shaking the caramel strands around – or you’ll be walking sticky bits of sugar all over the house! To make spun sugar, the caramel needs to be nearly set. Plunge the pan into cold water to cool it quickly. Make a caramel sauce, by adding liquid to the caramel – cream or orange juice work well. If your chocolate separates – if it’s too hot – add 30ml of cream and beat in. Per Serving: cals 600, sugar 41.5g, fat 45.3g, sat fat 27g, salt trace. 33 Nick’s Magic Making Tips! • • • • If you make vinaigrette in a jam jar, you can keep it in the fridge for up to 2 weeks. You can simply roast the partridge without browning it first. These roasted veg also taste great mixed into pasta for an easy family meal. Once all the meat is off the partridge, place it in a large pot, cover with water, add an onion and carrot, and simmer gently for a couple of hours for delicious stock, which can be frozen in a Tupperware container. Per Serving: cals 460, sugar 13.3g, fat 26.2g, sat fat 5.6g, salt 0.5g.

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Nick’s Starter Winter Salad of Roast Partridge Serves 4 | Prep 10 Mins | Cook 25 Mins For the Partridge 2 partridges 2 tbsp olive oil knob of butter ½ butternut squash, peeled & cut into chunks 1 courgette, cut into chunks 1 carrot, peeled & cut into slices 2 cloves garlic, in their skin 1 pear, peeled & cut into slices 1 cooked beetroot, cut into slices sprig of thyme a few salad leaves cress or other small leaves sea salt & freshly ground pepper For the dressing 4 tbsp olive oil 1 tbsp sherry vinegar 1 tsp smooth mustard 1 tsp honey Nick’s Main Sea Bass with Chorizo, Pea, Lemon and Braised Lettuce Serves 2 | Prep 5 Mins | Cook 8 Mins 2 sea bass fillets sea salt & freshly ground pepper 2 tbsp olive oil ½ lemon zest & juice 10 slices chorizo (chunky or fine sliced), finely chopped 40g peas 1 little gem lettuce, divided into leaves 1 tbsp chopped parsley 50ml double cream …if you’re really not a huge fan of fish try Nick’s delicious Roast Duck recipe. Nick’s Dessert Chocolate Pavé with Pistachio Crunch, Orange Sauce & Spun Sugar Serves 8 | Prep 20 Mins | The pavé needs 2½ hours freezing time. 200g milk chocolate, finely chopped 200g dark chocolate, finely chopped 400ml double cream (in 2 lots: 150ml plus 250ml) 1 tbsp Cointreau (or other orange liquor) zest of an orange For the sauce 2 oranges, juiced + zest of 1 1 heaped tsp cornflour 2 tbsp caster sugar For the pistachio crunch and spun sugar 30g shelled pistachio nuts 60g caster sugar the Meaty A N ME M enu Main Whole Roast Duck wit h Pineapple & Chilli Glaze A lternative Starter Sea Bass wit h Choriz o, Pea, Lemon and Braised Let tuce www.lidl.co.uk N E R E CI Method 1. Bring the sea bass to room temperature. Score the skin evenly several times with a sharp knife. Season with salt and pepper. Heat a frying pan over a medium to hot heat, add a tbsp of oil then add the fish, skin side down. Leave for the skin to crisp up (about 2 mins). Turn carefully and cook on the other side for another minute. Squeeze over a little lemon. Set onto a warm plate. 2. Meanwhile heat the olive oil in a frying pan and add the chopped chorizo. Cook, stirring, for a few minutes until the lovely red oil oozes out. Add the peas, lettuce and parsley and cook for a further minute. Add a squeeze of lemon and the zest, stir in the cream and heat through. Serve immediately with the sea bass. Method 1. Heat a tbsp of olive oil in a frying pan over a high heat. 2. Place the partridges in the pan and brown all over for about 2-3 mins. Add a little butter and baste. Place the browned partridges in a roasting dish and season with salt and pepper. Pop in the hot oven for 10 mins to roast. 3. Place the chunks (about 2cm cubes) of butternut squash, courgette and carrot on a tray for roasting. Add the garlic cloves, still in their skins, but slightly crushed. Season, drizzle over a tbsp of olive oil and place in the hot oven for 15 mins. 4. Remove from the oven; add the pear slices, beetroot slices and thyme to the veg and place back in the oven to warm through for 5 mins. 5. For the dressing, place all the ingredients in a jam jar and shake like mad until emulsified. 6. Remove the partridges from the oven and place on a tray to rest for 10 mins. 7. When the veg is done, drizzle over about 3 tbsp of the dressing and gently mix to coat. Pull the leaves off the thyme sprig and sprinkle over. 8. When the meat has rested, slice the breast and leg meat thinly. Lay the salad leaves on the plate and top with the dressed veg, pear and the partridge slices, plus the cress or other small leaves. Mix the meat juices from both the pan and tray with a tbsp of the dressing using a whisk or fork and drizzle over the whole salad. Serve immediately. • • • Dessert Chocolate Pavé With Pistachio Cru nch, Orange Sauce & Spun Sug ar Nick’s Magic Making Tips! • Frying the sea bass gives it a lovely crisp skin, but you could also bake sea bass in the oven, for 6 mins at 200C/180C fan/400F/gas mark 6. You can use bacon lardons for this recipe instead of chorizo. You could leave out the cream if you’re after a low-calorie meal (but it is Christmas!). You could use salmon instead of sea bass for this recipe. brittle in a few minutes. Then bash it in a pestle and mortar or in a bag with a rolling pin until it turns to nutty caramel crumbs. 8. To make spun sugar, use the rest of the caramel when it is almost set. Use a dessert spoon to drizzle a line of caramel over a wooden spoon handle, wrapping it around the handle and then flicking it about to make thin spindly strands. Pull it all off the spoon handle and gently scrunch the strands into a spiky ball in your hands. This does take practice – and the pud tastes great just with the caramel pistachio brittle. 9. Turn out the pavé onto a board and carefully peel off the cling film. To serve, slice into neat squares with a large sharp knife dipped into boiling water before each cut. You will need to even off the edges. Sprinkle each serving with crushed brittle, and spoon some orange sauce onto each plate. Place a spun sugar ball on each. This is a rich pud, so if you prefer, cut the squares very small and it will feed about 12. Method 1. Firstly, line a brownie tin with baking paper then a layer of cling film, leaving lots of overlap. Wrap the overlap over the sides of the tin. 2. Then make the orange sauce. Strain the juice from the oranges into a small pan. Dissolve the cornflour in a glass with a small amount of the juice. Tip this into the pan, add the sugar and heat gently, whisking. When it’s thickened to a syrup consistency, sieve into a bowl and refrigerate until needed. 3. For the pavé, place the milk chocolate into a mixing bowl. Heat the 150ml cream until boiling. Take off the heat and pour about half over the chocolate. Leave for 2 mins to melt the chocolate then add the rest of the cream and beat until glossy and smooth with a spatula. Pour this into the lined tin and place in the freezer for at least 30 mins to set. 4. For the dark chocolate, place it into a bowl. Heat the 250ml cream until boiling. Take off the heat and pour about half over the chocolate. Leave for 2 mins, then this time, add the Cointreau and orange zest. Next, pour the rest of the cream over and beat until smooth and glossy. 5. When the milk chocolate mix has set in the freezer pour the dark chocolate on top, checking it’s not too warm. Place back in the freezer to set for at least 2 hours. 6. To make your caramel, place the sugar in a small saucepan and set over a medium heat, making sure there are no lumps. Heat until the edges start melting. Don’t stir but shake the pan a little. When all the sugar has melted and turned into a golden liquid, stir and keep cooking until the edges bubble and it smells like caramel. Take off the heat. Be careful, caramel is scoldingly hot. You can cool it by dipping the pan base in cold water for 5 seconds. 7. Spread the nuts on a chopping board covered with baking paper. Carefully pour over half of the slightly cooled caramel. This will harden to a pistachio • • • • Per Serving: cals 466, sugar 1.9g, fat 34.3g, sat fat 13.1g, salt 0.6g. Nick’s Magic Making Tips! • To get a lovely cream zig-zag in the sauce, use a dessert spoon to drizzle a little cream onto the sauce on the plate, then use the metal spoon handle to draw a zig-zag though the sauce. Very pretty! If you’re making spun sugar, put newspaper on the floor for when you’re shaking the caramel strands around – or you’ll be walking sticky bits of sugar all over the house! To make spun sugar, the caramel needs to be nearly set. Plunge the pan into cold water to cool it quickly. Make a caramel sauce, by adding liquid to the caramel – cream or orange juice work well. If your chocolate separates – if it’s too hot – add 30ml of cream and beat in. Per Serving: cals 600, sugar 41.5g, fat 45.3g, sat fat 27g, salt trace. 33 Nick’s Magic Making Tips! • • • • If you make vinaigrette in a jam jar, you can keep it in the fridge for up to 2 weeks. You can simply roast the partridge without browning it first. These roasted veg also taste great mixed into pasta for an easy family meal. Once all the meat is off the partridge, place it in a large pot, cover with water, add an onion and carrot, and simmer gently for a couple of hours for delicious stock, which can be frozen in a Tupperware container. Per Serving: cals 460, sugar 13.3g, fat 26.2g, sat fat 5.6g, salt 0.5g.

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GREAT BRITAIN “Discover the festive flavours of… EMPIRE …a journey around the world” BRiTiSH NORTH AMERICA The Land of the Free and the Home of the Turkey “Farewell Blighty! We weigh anchor and begin our voyage across the Atlantic Ocean to the vast continent of America, one of our biggest trading partners over the last several hundred years.” Many of the flavours we celebrate at Christmas here in Britain are not actually native to our great land. We are a nation of explorers and Britain has a rich and deep history of adventuring across the world in search of what lies over the horizon. Our trade routes once spanned the globe from the Mediterranean to India and beyond. Come with us on a journey and rediscover those quintessential flavours of Christmas. Ready Basted Turkey £9.99 Class A British turkey with giblets. 3.6-4.8kg/Frozen | £2.08/ £2.78/kg Turkey The turkey is actually native to North America and before it became the go-to roasting bird for Christmas in the UK, you would more commonly be dining on a roast goose on Christmas Day. William Strickland, a lieutenant for the great explorer Sebastian Cabot, first introduced the turkey to England in the early 1500s. Turkey Crown “All aboard! We’re setting sail on our journey to discover the origins of the festive flavours that the family enjoy at Christmas every year.” £9.99 Delicious, class A turkey with bone in prime wing. 1.8-2.4kg/Frozen | £4.16/£5.55/kg Onward to Eastern shores, to the mysterious spice islands…

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GREAT BRITAIN “Discover the festive flavours of… EMPIRE …a journey around the world” BRiTiSH NORTH AMERICA The Land of the Free and the Home of the Turkey “Farewell Blighty! We weigh anchor and begin our voyage across the Atlantic Ocean to the vast continent of America, one of our biggest trading partners over the last several hundred years.” Many of the flavours we celebrate at Christmas here in Britain are not actually native to our great land. We are a nation of explorers and Britain has a rich and deep history of adventuring across the world in search of what lies over the horizon. Our trade routes once spanned the globe from the Mediterranean to India and beyond. Come with us on a journey and rediscover those quintessential flavours of Christmas. Ready Basted Turkey £9.99 Class A British turkey with giblets. 3.6-4.8kg/Frozen | £2.08/ £2.78/kg Turkey The turkey is actually native to North America and before it became the go-to roasting bird for Christmas in the UK, you would more commonly be dining on a roast goose on Christmas Day. William Strickland, a lieutenant for the great explorer Sebastian Cabot, first introduced the turkey to England in the early 1500s. Turkey Crown “All aboard! We’re setting sail on our journey to discover the origins of the festive flavours that the family enjoy at Christmas every year.” £9.99 Delicious, class A turkey with bone in prime wing. 1.8-2.4kg/Frozen | £4.16/£5.55/kg Onward to Eastern shores, to the mysterious spice islands…

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Clove Spice has long been something we have traded and clove has been included in British cooking for hundreds of years. Until recently, clove was only found on the Malaku Islands, which sit in Indonesia. It is actually the dried flower bud of a tree and its powerful flavour has become synonymous with Christmas cookery the world over. “With the ship’s timbers creaking under the weight of the festive bounty in the hold, we make for the north and to Germany…” Nutmeg Once one of the most prized and expensive spices, nutmeg was previously only found in Indonesia on a small group of volcanic islands known as Banda. This was the world’s only source of nutmeg and the exclusivity, paired with an increasing demand and popularity, led to a lot of conflict over the spice. Cinnamon Cinnamon is actually the inner bark of a particular group of trees found mainly in Sri Lanka, the Seychelles and Madagascar. The spice has become a Christmas staple not just in the UK, but all over the world and there are even reports of it in ancient Rome and Egypt. ITALY When in Rome, do as the Romans do! The Grape The grape, which grows abundantly throughout many regions of the Mediterranean, was a difficult fruit to transport and so preservation techniques were used to prolong their shelf life and retain their value. Drying was one method, which resulted in the raisins and sultanas that feature in many Christmas foods. Wine was another product made in an attempt to retain the grapes’ value. Brandy is perhaps the most overlooked, it is in fact made from fermented grapes and is employed profusely throughout cooking at Christmas. Indonesia Spiced Biscuits Pandoro and Panettone Not far from the Mediterranean coast, that mecca of beautiful food, we find the Panettone. The light, sweet, fragrant cake originally comes from Milan in Italy. The dough is made over a long process that involves a proofing of several days, this gives Panettone its unique flavour and fluffy texture. £1.39 Pandoro Shaped, delicately spiced biscuits. 600g | 23.2p/100g £3.99 “The trade winds fill our sails once more and we return to Europe to the Mediterranean, bound for the land of ‘la dolce vita’ - Italy!” Mini Panettone “Favorina Spiced Biscuits are full of the Christmas flavours of cinnamon, cloves and nutmeg.” Pandoro means ‘golden bread’ and is made from a luxurious mix of sugar, butter and eggs which provide its rich golden colour. 1kg Panettone Delicious, fruity bread flavoured with raisins and candied orange. 100g £3.99 Lighter than the Pandoro, these fruity breads have a soft, spongy and delectable texture. 1kg

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Clove Spice has long been something we have traded and clove has been included in British cooking for hundreds of years. Until recently, clove was only found on the Malaku Islands, which sit in Indonesia. It is actually the dried flower bud of a tree and its powerful flavour has become synonymous with Christmas cookery the world over. “With the ship’s timbers creaking under the weight of the festive bounty in the hold, we make for the north and to Germany…” Nutmeg Once one of the most prized and expensive spices, nutmeg was previously only found in Indonesia on a small group of volcanic islands known as Banda. This was the world’s only source of nutmeg and the exclusivity, paired with an increasing demand and popularity, led to a lot of conflict over the spice. Cinnamon Cinnamon is actually the inner bark of a particular group of trees found mainly in Sri Lanka, the Seychelles and Madagascar. The spice has become a Christmas staple not just in the UK, but all over the world and there are even reports of it in ancient Rome and Egypt. ITALY When in Rome, do as the Romans do! The Grape The grape, which grows abundantly throughout many regions of the Mediterranean, was a difficult fruit to transport and so preservation techniques were used to prolong their shelf life and retain their value. Drying was one method, which resulted in the raisins and sultanas that feature in many Christmas foods. Wine was another product made in an attempt to retain the grapes’ value. Brandy is perhaps the most overlooked, it is in fact made from fermented grapes and is employed profusely throughout cooking at Christmas. Indonesia Spiced Biscuits Pandoro and Panettone Not far from the Mediterranean coast, that mecca of beautiful food, we find the Panettone. The light, sweet, fragrant cake originally comes from Milan in Italy. The dough is made over a long process that involves a proofing of several days, this gives Panettone its unique flavour and fluffy texture. £1.39 Pandoro Shaped, delicately spiced biscuits. 600g | 23.2p/100g £3.99 “The trade winds fill our sails once more and we return to Europe to the Mediterranean, bound for the land of ‘la dolce vita’ - Italy!” Mini Panettone “Favorina Spiced Biscuits are full of the Christmas flavours of cinnamon, cloves and nutmeg.” Pandoro means ‘golden bread’ and is made from a luxurious mix of sugar, butter and eggs which provide its rich golden colour. 1kg Panettone Delicious, fruity bread flavoured with raisins and candied orange. 100g £3.99 Lighter than the Pandoro, these fruity breads have a soft, spongy and delectable texture. 1kg

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Ginger & Lebkuchen It would be foolish to visit Germany and not savour the wonders of Lebkuchen and the comforting warmth of ginger biscuits. Lebkuchen is a slightly soft ginger bread that has been produced in Germany as far back as 1296. Nuremberg is perhaps the most famous town that produces Lebkuchen and some come with a thin layer of chocolate encasing them, some with marzipan and some decorated with icing. Premium Nuremberg Gingerbread £1.49 Chocolate Gingerbread Rounds Traditional gingerbread from Nuremberg, coated in delicious dark chocolate. 300g | 49.7p/100g Traditional gingerbread rounds with a delicious dark chocolate coating. 200g | 39.5p/100g Germany “Willkommen to Germany where we get a flavour for ginger, Stollen and Christmas markets” Chocolate Gingerbread Shapes £1.79 Iced Gingerbread Biscuits Festive gingerbread shapes covered in dark or milk chocolate. 500g | 35.8p/100g £1.99 Delicately spiced, soft, cake-like gingerbread with a sweet sugar glaze. 600g | 33.2p/100g Filled Gingerbread Hearts £1.19 Gingerbread hearts with an apricot filling, covered in dark or milk chocolate. 300g | 39.7p/100g Stollen M gic Ma r ake “Every hot drink at this time of year is made better with a cinnamon stick as a stirrer :D ” Magic tip from Tony in Tooting A German masterpiece that we have acquired a taste for is Stollen. The dense, bread-like fruit cake. Made with raisins, cardamom, cinnamon, candied citrus peel and marzipan, Stollen is actually quite low in sugar and is dusted in icing sugar to balance it out. The chewy texture and delicious mix of spice and fruit makes Stollen something to savour at Christmas. Finest Marzipan Stollen £1.99 With finest marzipan & sultanas. 750g | 26.5p/100g The story of Glühwein and markets Christmas wouldn’t be Christmas without a warming glass of Glühwein. Whilst recipes for mulled wine can be found in Mrs Beeton’s Victorian British cookery books, Glühwein has been consumed in Germany as far back as the 1400s. The warm or hot wine is infused with a heady mix of cinnamon, clove, citrus, sugar and star anise. Another grand tradition for our German cousins is the Christmas market. Wandering the vast aisles, warmed by a restorative hot mug of Glühwein and ginger spiced Lebkuchen, it’s the perfect place to lose yourself in the iconic flavours of Germany. Food, trinkets, Christmas souvenirs and of course that second Glühwein, the Christmas market is an incredibly magical place. Christkindl Glühwein (Mulled Wine) Mini Marzipan Butter Stollen £4.99 £1.99 “Our voyage has taken us far from home, now we raise the main sail and make haste to England to be home for Christmas Day!” With extra marzipan & butter. 350g | 56.9p/100g AS SEEN ON 1L | 8.7% vol. AS SEEN ON

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Ginger & Lebkuchen It would be foolish to visit Germany and not savour the wonders of Lebkuchen and the comforting warmth of ginger biscuits. Lebkuchen is a slightly soft ginger bread that has been produced in Germany as far back as 1296. Nuremberg is perhaps the most famous town that produces Lebkuchen and some come with a thin layer of chocolate encasing them, some with marzipan and some decorated with icing. Premium Nuremberg Gingerbread £1.49 Chocolate Gingerbread Rounds Traditional gingerbread from Nuremberg, coated in delicious dark chocolate. 300g | 49.7p/100g Traditional gingerbread rounds with a delicious dark chocolate coating. 200g | 39.5p/100g Germany “Willkommen to Germany where we get a flavour for ginger, Stollen and Christmas markets” Chocolate Gingerbread Shapes £1.79 Iced Gingerbread Biscuits Festive gingerbread shapes covered in dark or milk chocolate. 500g | 35.8p/100g £1.99 Delicately spiced, soft, cake-like gingerbread with a sweet sugar glaze. 600g | 33.2p/100g Filled Gingerbread Hearts £1.19 Gingerbread hearts with an apricot filling, covered in dark or milk chocolate. 300g | 39.7p/100g Stollen M gic Ma r ake “Every hot drink at this time of year is made better with a cinnamon stick as a stirrer :D ” Magic tip from Tony in Tooting A German masterpiece that we have acquired a taste for is Stollen. The dense, bread-like fruit cake. Made with raisins, cardamom, cinnamon, candied citrus peel and marzipan, Stollen is actually quite low in sugar and is dusted in icing sugar to balance it out. The chewy texture and delicious mix of spice and fruit makes Stollen something to savour at Christmas. Finest Marzipan Stollen £1.99 With finest marzipan & sultanas. 750g | 26.5p/100g The story of Glühwein and markets Christmas wouldn’t be Christmas without a warming glass of Glühwein. Whilst recipes for mulled wine can be found in Mrs Beeton’s Victorian British cookery books, Glühwein has been consumed in Germany as far back as the 1400s. The warm or hot wine is infused with a heady mix of cinnamon, clove, citrus, sugar and star anise. Another grand tradition for our German cousins is the Christmas market. Wandering the vast aisles, warmed by a restorative hot mug of Glühwein and ginger spiced Lebkuchen, it’s the perfect place to lose yourself in the iconic flavours of Germany. Food, trinkets, Christmas souvenirs and of course that second Glühwein, the Christmas market is an incredibly magical place. Christkindl Glühwein (Mulled Wine) Mini Marzipan Butter Stollen £4.99 £1.99 “Our voyage has taken us far from home, now we raise the main sail and make haste to England to be home for Christmas Day!” With extra marzipan & butter. 350g | 56.9p/100g AS SEEN ON 1L | 8.7% vol. AS SEEN ON

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HOME SWEET “We arrive home with a bounty of exotic flavours, just as we have done for centuries. These foods, drinks and spices have become part of the fabric of the British Christmas and have remained favourites for many years.” The Christmas Pudding Finally, we shall finish with a food that is resolutely and uniquely British; The Christmas Pudding. Made with dried fruit that has been soaked in brandy and spiced with clove, cinnamon, nutmeg and ginger, the Christmas pudding has become a benchmark in Christmas foods. It symbolises centuries of British exploration, of culinary grandeur and the very richest flavours found throughout the world. GREAT BRITAIN Land of Hope & Glory (and Xmas Pud!) Matured Christmas Pudding Luxury Christmas Pudding Mini Christmas Pudding £3.79 An indulgent Christmas pudding laced with sherry, cognac, brandy and rum, 6 months matured for Christmas Day. 454g | 83.5p/100g £2.99 A luxurious, family-sized Christmas pudding laced with sherry, brandy and whisky. 750g | 39.9p/100g £1.29 A luxurious 6 months matured mini Christmas pudding laced with brandy, sherry, cognac, rum and packed with plump vine fruits and nuts. 100g | £1.29/100g ‘A Christmas Carol’ ”Mrs Cratchit entered, her face crimson, but smiling proudly, with the pudding resembling a cannon ball, all speckled, very firm, sprinkled with brandy in flames, and decorated with a sprig of holly stuck in the centre. Oh! The marvellous pudding!” Charles Dickens,

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HOME SWEET “We arrive home with a bounty of exotic flavours, just as we have done for centuries. These foods, drinks and spices have become part of the fabric of the British Christmas and have remained favourites for many years.” The Christmas Pudding Finally, we shall finish with a food that is resolutely and uniquely British; The Christmas Pudding. Made with dried fruit that has been soaked in brandy and spiced with clove, cinnamon, nutmeg and ginger, the Christmas pudding has become a benchmark in Christmas foods. It symbolises centuries of British exploration, of culinary grandeur and the very richest flavours found throughout the world. GREAT BRITAIN Land of Hope & Glory (and Xmas Pud!) Matured Christmas Pudding Luxury Christmas Pudding Mini Christmas Pudding £3.79 An indulgent Christmas pudding laced with sherry, cognac, brandy and rum, 6 months matured for Christmas Day. 454g | 83.5p/100g £2.99 A luxurious, family-sized Christmas pudding laced with sherry, brandy and whisky. 750g | 39.9p/100g £1.29 A luxurious 6 months matured mini Christmas pudding laced with brandy, sherry, cognac, rum and packed with plump vine fruits and nuts. 100g | £1.29/100g ‘A Christmas Carol’ ”Mrs Cratchit entered, her face crimson, but smiling proudly, with the pudding resembling a cannon ball, all speckled, very firm, sprinkled with brandy in flames, and decorated with a sprig of holly stuck in the centre. Oh! The marvellous pudding!” Charles Dickens,

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Pictured opposite from top left clockwise Hampstead London Dry Gin, £9.49, 50cl, 40% vol (1L/£18.98) | Liberté White Rum, £9.49, 70cl, 37.5% vol (1L/£13.56) | Armilar Ruby Port, £6.29, 75cl, 19% vol (1L/£8.39) | Steeplewood Original Cider, 99p, 568ml, 4.5% (1L/£1.74) | Christkindl Glühwein £4.99 1L 8.7% vol | Tio Nico Cream Sherry, £5.29, 75cl,17% vol (1L/£7.05) | Armilar Amaretto, £9.99, 70cl, 28% vol (1L/£14.27) | Western Gold 6 year Bourbon Whiskey, £14.49, 70cl, 40% vol (1L/£20.70) | Putinoff Premium Vodka, £9.69, 50cl, 40% vol (1L/£19.38) | Ruby Rooster Ale, 99p, 500ml, 3.8% vol (1L/£1.98) | Queen Margot 3 Year Blended Scotch Whisky, £11.99, 70cl, 40% vol (1L/£17.13) | Serenade Cherry Liqueur, £5.99, 50cl, 20% vol (1L/£11.98). Know your beer measures Whether you’re keen on a wee nip or trying your luck on an anker full, test your friends and family on these classic beer measures. Nip ¼ pint Small ½ pint Drinks Cabinet Toast to a tremendous Christmas with a glass of something special. Here’s to a wonderful year! Large 1 pint Flagon 2 pints anker 66 pints Here We Go Wassailing Another word for carolling is wassailing, the term features in many an old carol itself. However, wassailing is also the name of another winter activity that revolves around cider. In England’s cider producing West Country, wassailing is a ritual of drinking and singing to the good health of the apple trees for the year’s harvest ahead. It’s often a raucous affair that takes place in the orchards. Though you might be far from apple trees at Christmas, you can still partake in the drinking of mulled cider. The name Champagne refers to sparkling white wines made within a specific region of France, around the area of Reims. It’s a wonderful celebratory drink and absolutely perfect for Christmas festivities. For an elegant Champagne cocktail, why not provide your guests with the classic Bellini. Simply take stoned and peeled peaches, or some tinned peaches if needs be, and blend in a food processor. Fill glasses 1/3 full with your peach purée and top up with the sparkling white. Refreshing, delicious and really hits the spot. For something a little more avant-garde, try a Black Velvet. Half fill your flutes with Guinness then top up slowly with Champagne. It’s as smooth as the name suggests. Champagne Brut £12.99 75cl 12% vol Champagne cocktails anyone?

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Pictured opposite from top left clockwise Hampstead London Dry Gin, £9.49, 50cl, 40% vol (1L/£18.98) | Liberté White Rum, £9.49, 70cl, 37.5% vol (1L/£13.56) | Armilar Ruby Port, £6.29, 75cl, 19% vol (1L/£8.39) | Steeplewood Original Cider, 99p, 568ml, 4.5% (1L/£1.74) | Christkindl Glühwein £4.99 1L 8.7% vol | Tio Nico Cream Sherry, £5.29, 75cl,17% vol (1L/£7.05) | Armilar Amaretto, £9.99, 70cl, 28% vol (1L/£14.27) | Western Gold 6 year Bourbon Whiskey, £14.49, 70cl, 40% vol (1L/£20.70) | Putinoff Premium Vodka, £9.69, 50cl, 40% vol (1L/£19.38) | Ruby Rooster Ale, 99p, 500ml, 3.8% vol (1L/£1.98) | Queen Margot 3 Year Blended Scotch Whisky, £11.99, 70cl, 40% vol (1L/£17.13) | Serenade Cherry Liqueur, £5.99, 50cl, 20% vol (1L/£11.98). Know your beer measures Whether you’re keen on a wee nip or trying your luck on an anker full, test your friends and family on these classic beer measures. Nip ¼ pint Small ½ pint Drinks Cabinet Toast to a tremendous Christmas with a glass of something special. Here’s to a wonderful year! Large 1 pint Flagon 2 pints anker 66 pints Here We Go Wassailing Another word for carolling is wassailing, the term features in many an old carol itself. However, wassailing is also the name of another winter activity that revolves around cider. In England’s cider producing West Country, wassailing is a ritual of drinking and singing to the good health of the apple trees for the year’s harvest ahead. It’s often a raucous affair that takes place in the orchards. Though you might be far from apple trees at Christmas, you can still partake in the drinking of mulled cider. The name Champagne refers to sparkling white wines made within a specific region of France, around the area of Reims. It’s a wonderful celebratory drink and absolutely perfect for Christmas festivities. For an elegant Champagne cocktail, why not provide your guests with the classic Bellini. Simply take stoned and peeled peaches, or some tinned peaches if needs be, and blend in a food processor. Fill glasses 1/3 full with your peach purée and top up with the sparkling white. Refreshing, delicious and really hits the spot. For something a little more avant-garde, try a Black Velvet. Half fill your flutes with Guinness then top up slowly with Champagne. It’s as smooth as the name suggests. Champagne Brut £12.99 75cl 12% vol Champagne cocktails anyone?

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White, Rosé and Sparkling Wine chart Red Wine chart Our fine wine collection has continued to grow and encompasses some of the world’s very best wines. Splash out this Christmas and enjoy the festive break with a few bottles of something truly special. 1 2 3 4 5 Dry Medium Dry Medium Medium Sweet Sweet a b c d Light Bodied Light to Medium Medium Bodied Medium to Full 1) Rioja DOCa Reserva “Rioja at Reserva level should not just have more oak flavour but also more intensity of fruit, which is very much the case here. Traditional style, packed with flavour - already drinking well and will appeal to those who like rich, dry reds. Perfect with grilled meats.“ 2009, Spain, 75cl £5.99 d 2) Médoc AOC “The Médoc in Bordeaux produces many of the world’s finest wines........and also most expensive. This is good value for a wine that has the hallmarks of good Bordeaux - black fruit aromas and a purity of flavour rare in a wine at this price. Elegant rather than powerful and best with red meats.“ 2011, France 75cl £6.99 c Very Good Very Good AS SE EN O N 3) Valpolicella Superiore DOP “Valpolicella is a reliable source of relatively light red wines that are likely to appeal to white wine drinkers as much as red. This is dry, refreshing and has delicate cherry and raspberry flavours - very easy drinking, especially lightly chilled.” 2011, Italy, 75cl £6.99 a 4) Châteauneuf du Pape AOP “Justifiably one of France’s best known wines, Châteauneuf du Pape is a dry, robust red that oozes the warmth of southern France. This has a fine combination of strawberry and pepper flavours, backed up by a crispness that makes it highly refreshing.” 2012, France, 75cl £12.49 d Good Very Good 5 1 2 3 4 6 We’ve b rou gh t to g eth e w it h a co r 4 M a st m b in e d ers of W ye ars . ex p erie in e T his in d nce of o epende ver 12 0 ta ste te nt pane st s un d l co n du er st rict to p rov ct s b lin ly co n tr id e you d o ll e d co w it h ta n d it io n st in g no to h e lp s te s an d you fi n ra tin g s d th e p erfe ct w in e. 5) Prosecco Superiore DOCG “Prosecco has stormed to the top of the wine charts in recent years and is now one of the most popular wine styles. Just off-dry and lightly fizzy, this has delicate aromas of pear and apple blossom and, above all, is supremely easy to drink. Drink well chilled.” 2012, Italy, 75cl £7.29 2 6) Chablis AOC “Hand-picked by us, rated by experts, enjoyed by you.” Christmas is the perfect time to splash out on celebratory wines - as you’ll have the time to appreciate them properly! “A fine example of Chablis, showing a perfect balance of fruit and freshness, leading to a crisp, bright finish. Refreshing on its own and highly versatile with food. A French classic.” 2012, France, 75cl £7.69 Very Good Very Good Ed Adams MW, Caroline Gilby MW, Nancy Gilchrist MW and Richard Bampfield MW.

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White, Rosé and Sparkling Wine chart Red Wine chart Our fine wine collection has continued to grow and encompasses some of the world’s very best wines. Splash out this Christmas and enjoy the festive break with a few bottles of something truly special. 1 2 3 4 5 Dry Medium Dry Medium Medium Sweet Sweet a b c d Light Bodied Light to Medium Medium Bodied Medium to Full 1) Rioja DOCa Reserva “Rioja at Reserva level should not just have more oak flavour but also more intensity of fruit, which is very much the case here. Traditional style, packed with flavour - already drinking well and will appeal to those who like rich, dry reds. Perfect with grilled meats.“ 2009, Spain, 75cl £5.99 d 2) Médoc AOC “The Médoc in Bordeaux produces many of the world’s finest wines........and also most expensive. This is good value for a wine that has the hallmarks of good Bordeaux - black fruit aromas and a purity of flavour rare in a wine at this price. Elegant rather than powerful and best with red meats.“ 2011, France 75cl £6.99 c Very Good Very Good AS SE EN O N 3) Valpolicella Superiore DOP “Valpolicella is a reliable source of relatively light red wines that are likely to appeal to white wine drinkers as much as red. This is dry, refreshing and has delicate cherry and raspberry flavours - very easy drinking, especially lightly chilled.” 2011, Italy, 75cl £6.99 a 4) Châteauneuf du Pape AOP “Justifiably one of France’s best known wines, Châteauneuf du Pape is a dry, robust red that oozes the warmth of southern France. This has a fine combination of strawberry and pepper flavours, backed up by a crispness that makes it highly refreshing.” 2012, France, 75cl £12.49 d Good Very Good 5 1 2 3 4 6 We’ve b rou gh t to g eth e w it h a co r 4 M a st m b in e d ers of W ye ars . ex p erie in e T his in d nce of o epende ver 12 0 ta ste te nt pane st s un d l co n du er st rict to p rov ct s b lin ly co n tr id e you d o ll e d co w it h ta n d it io n st in g no to h e lp s te s an d you fi n ra tin g s d th e p erfe ct w in e. 5) Prosecco Superiore DOCG “Prosecco has stormed to the top of the wine charts in recent years and is now one of the most popular wine styles. Just off-dry and lightly fizzy, this has delicate aromas of pear and apple blossom and, above all, is supremely easy to drink. Drink well chilled.” 2012, Italy, 75cl £7.29 2 6) Chablis AOC “Hand-picked by us, rated by experts, enjoyed by you.” Christmas is the perfect time to splash out on celebratory wines - as you’ll have the time to appreciate them properly! “A fine example of Chablis, showing a perfect balance of fruit and freshness, leading to a crisp, bright finish. Refreshing on its own and highly versatile with food. A French classic.” 2012, France, 75cl £7.69 Very Good Very Good Ed Adams MW, Caroline Gilby MW, Nancy Gilchrist MW and Richard Bampfield MW.

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Comfort & Spice Curl up in your favourite armchair and indulge in our spicy hot rum chocolate. It wraps you up in a blanket of warm luxury, just the thing for when the wind is howling outside on a bitter winter's evening. for more Christmas Hot chocolate Hot chocolate was an essential part of Mayan and Aztec culture almost 2,000 years ago. The cocoa seeds would be taken from the pod and ground into a paste, often along with chillies and vanilla. Water was then added to form the drink, which Looking Magic? Spicy Hot Rum Chocolate and Finger Doughnuts Hot Rum Chocolate 500ml semi skimmed milk 80g dark chocolate 2 measures of dark rum 2 star anise 1 cinnamon stick zest of 1 orange would have been unsweetened and bitter. Serves 4 | Prep 30 Mins | Cook 15-20 Mins Finger Doughnuts 40g unsalted butter, diced 1 tbsp caster sugar 65g plain flour 1 egg, beaten sunflower oil for deep-frying 20g caster sugar for dusting One magazine just isn’t enough to capture all the excitement and delicious foods of Christmas. So we've a second issue with an abundance of fresh goods and fantastic features including: Deluxe All Butter Cookies assorted Method 1. To make the doughnuts, put the butter and sugar into a saucepan with 100ml water. Gently heat until the butter has melted, then bring to the boil. 2. Next, tip in the flour all at once and beat with a wooden spoon until the mixture is smooth and comes away from the sides. Remove from the heat and leave to cool slightly. 3. Add the egg, beating until the mixture is a smooth, glossy dough. Spoon the dough into a piping bag with a 2cm star nozzle. 4. Heat the oil in a large pan to 180C. Carefully pipe 4 doughnuts, 10cm in length into the oil and fry for 5-6 minutes turning a few times. Remove the doughnuts and coat in caster sugar while they are still warm. Repeat this for the remaining dough. 5. To make the hot chocolate, gently heat the milk in a saucepan, add the chocolate and stir until melted. Add the rum, spices and orange zest, then leave to simmer for 5 minutes. 6. Serve into 4 glasses and enjoy with your freshly made doughnuts. Per Serving - 319 cals, 14.6g sugar, 19.85g fat, 8.75g sat fat, 0.15g salt £1.39 A delicious range of crumbly all butter cookies. Delicious cheeses and traditional ales: the odd couple that make the perfect match • Serve up an amazing festive family feast with Nick's Menu: recipes, hints and tips from celebrity chef Nick Nairn • Discover our Deluxe range and make your buffet the centrepiece of any Christmas gathering • Much, much more! 200g | 69.5p/100g McAllisters Shortbread Assortment £2.99 The authentic taste of the Highlands. 500g | 59.8p/100g Maga z ine 2 ava ila ble in- store 28th Novem ber

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Comfort & Spice Curl up in your favourite armchair and indulge in our spicy hot rum chocolate. It wraps you up in a blanket of warm luxury, just the thing for when the wind is howling outside on a bitter winter's evening. for more Christmas Hot chocolate Hot chocolate was an essential part of Mayan and Aztec culture almost 2,000 years ago. The cocoa seeds would be taken from the pod and ground into a paste, often along with chillies and vanilla. Water was then added to form the drink, which Looking Magic? Spicy Hot Rum Chocolate and Finger Doughnuts Hot Rum Chocolate 500ml semi skimmed milk 80g dark chocolate 2 measures of dark rum 2 star anise 1 cinnamon stick zest of 1 orange would have been unsweetened and bitter. Serves 4 | Prep 30 Mins | Cook 15-20 Mins Finger Doughnuts 40g unsalted butter, diced 1 tbsp caster sugar 65g plain flour 1 egg, beaten sunflower oil for deep-frying 20g caster sugar for dusting One magazine just isn’t enough to capture all the excitement and delicious foods of Christmas. So we've a second issue with an abundance of fresh goods and fantastic features including: Deluxe All Butter Cookies assorted Method 1. To make the doughnuts, put the butter and sugar into a saucepan with 100ml water. Gently heat until the butter has melted, then bring to the boil. 2. Next, tip in the flour all at once and beat with a wooden spoon until the mixture is smooth and comes away from the sides. Remove from the heat and leave to cool slightly. 3. Add the egg, beating until the mixture is a smooth, glossy dough. Spoon the dough into a piping bag with a 2cm star nozzle. 4. Heat the oil in a large pan to 180C. Carefully pipe 4 doughnuts, 10cm in length into the oil and fry for 5-6 minutes turning a few times. Remove the doughnuts and coat in caster sugar while they are still warm. Repeat this for the remaining dough. 5. To make the hot chocolate, gently heat the milk in a saucepan, add the chocolate and stir until melted. Add the rum, spices and orange zest, then leave to simmer for 5 minutes. 6. Serve into 4 glasses and enjoy with your freshly made doughnuts. Per Serving - 319 cals, 14.6g sugar, 19.85g fat, 8.75g sat fat, 0.15g salt £1.39 A delicious range of crumbly all butter cookies. Delicious cheeses and traditional ales: the odd couple that make the perfect match • Serve up an amazing festive family feast with Nick's Menu: recipes, hints and tips from celebrity chef Nick Nairn • Discover our Deluxe range and make your buffet the centrepiece of any Christmas gathering • Much, much more! 200g | 69.5p/100g McAllisters Shortbread Assortment £2.99 The authentic taste of the Highlands. 500g | 59.8p/100g Maga z ine 2 ava ila ble in- store 28th Novem ber

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Let’s get this pâté started. AS SEEN ON Mediterranean Style Melba Toasts 99p, 130g | 76.2p/100g Deluxe Pâté Assortment £3.49, 6 x 90g | 64.6p/100g www.lidl-magic.co.uk