This is the best time of year to discover new recipes. As the days get shorter and colder, a glossy new cookbook – and all the food-related inspiration that comes with it – can be just the thing you need. And there are plenty of new releases to sink your teeth into – whether you want to transport yourself to a sunnier country, settle down with some comfort food – or even get a head start on Christmas shopping. Some of the biggest names in food – including chef and former Saturday Kitchen presenter James Martin, BBC stalwarts the Hairy Bikers, and cult restaurateur Russell Norman – have new cookbooks out – and this is what you can expect from each of them. 1. ‘James Martin’s Spanish Adventure’ by James Martin If you were captivated by James Martin’s 20-part ITV series taking a culinary tour around Spain – from the Michelin-starred restaurants of San Sebastian to the local markets of Santiago de Compostela – you’ll want to pick up the accompanying cookbook. One of Martin’s favourite areas in the country is Toledo, “a special ancient city right in the middle of Spain”, he notes. “It’s famous for great produce including game, saffron, honey, olive oil, garlic and the list goes on.” Yorkshire-born Martin says he first fell in love with Spanish food when he came to London as a young chef, and wanted to dedicate this book to the cuisine because he “wanted people to know about the people, the fantastic variety of landscapes, and the spectacular produce available”, he says. “They have the best markets in Europe and the range of ingredients is fabulous – the seafood, the meat, the vegetables and the fruit.” In the cookbook, Martin highlights that Spanish cuisine is far more than just paella and sangria. There are plenty of recipes for traditional dishes – including tapas bites, croquetas, empanadas, Seville pork with patatas bravas and burnt Basque cheesecake – as well as classic Spanish ingredients (such as chorizo, olives and plenty of seafood). While Spain is predominantly known for meat and fish, Martin also shows some of the beautiful ways the country uses vegetables too – such as a dish for deep-fried aubergines drizzled with honey and served with a tomato sauce, and salt-baked celeriac with new potatoes and salsa. Valencia beans and red prawns “Located on the east coast, the 2,000-year-old city of Valencia boasts wide sandy beaches, striking architecture, a buzzing food scene and culture,” says Martin. “It has its own language (a dialect of Catalan) and unique cuisine, with a focus on rice, seafood and meat. This dish showcases red prawns on a bed of white beans and vegetables.” Serves: 2 Ingredients: 75ml olive oil, plus extra for drizzling 2 garlic cloves, chopped 1 onion, diced ¼ leek, diced ½ carrot, peeled and diced ¼ green pepper, cored, deseeded and diced 3 bay leaves 2 whole smoked chilli peppers (or a pinch of chilli flakes) 300g cooked butter beans Splash of white wine Small bunch of flat-leaf parsley, chopped 8 red prawns, split lengthways Sea salt Method: 1. If you want to use a BBQ, heat a BBQ until hot and the coals are white. 2. Heat a medium paella pan and, when hot, add the oil, then add the garlic, all the vegetables, the bay leaves and the smoked peppers. Cook for two to three minutes, then stir in the beans, 50 millilitres of water and the wine and cook for three to four minutes. Season with salt and finish with the parsley. 3. Meanwhile, pop the prawns onto the BBQ, drizzle with oil and season with salt, then cook for two to three minutes until charred, turning once or twice. Alternatively, grill on high for three to four minutes. 4. To serve, remove the smoked peppers (if using) from the beans and then pile the prawns on top of the beans and drizzle with extra olive oil if desired. ‘James Martin’s Spanish Adventure’ by James Martin (Quadrille, £27) 2. ‘The Hairy Bikers’ Ultimate Comfort Food’ by Si King and Dave Myers It’s hard to believe Dave Myers and Si King – otherwise known as the Hairy Bikers – have been on our screens for nearly two decades, with their first BBC show airing in 2004. They’ve written plenty of cookbooks over the years – dedicated to everything from Mediterranean food to curries – and their latest is all about comfort food. In the introduction, the duo think back to what comfort food meant to them growing up – for Myers, it’s a classic chip butty, and King picks out his mother’s curries and casseroles. British classics like these permeate the book – including beef and barley stew, sausage rolls and lemon drizzle cake – but there’s a definite international flavour, with dishes inspired by Myers and King’s travels all over the world. Think soba noodles with miso mushrooms, Szechuan lamb bao buns, chipotle prawn tacos and more. While comfort food might make you think of heavy, rich dishes you want to curl up in the winter with – and those recipes are represented – there’s also a wider picture of ‘comfort’ and what it means throughout the year. Lighter recipes such as the teriyaki chicken salad and Spanish-style roasted vegetables with halloumi will bring just as much joy in the summertime. Chocolate eclairs “Possibly everyone’s top teatime pleasure, eclairs are a bit of work, but are so worth it,” say Myers and King. “Just picture yourself biting into that beautiful choux pastry filled with cream and spread with chocolate.” Makes: about 8-12 Ingredients: For the choux pastry: 115g plain flour 100g butter 2 tsp caster sugar 1 tsp vanilla extract Pinch of salt 3 eggs, well beaten 1 tbsp icing sugar For the filling: 300ml double cream 1 tbsp icing sugar ½ tsp vanilla extract For the chocolate glaze: 100g dark chocolate (or 50g dark chocolate and 50g milk chocolate) 50g whipping cream 50g butter 25g golden syrup Method: 1. Preheat the oven to 180C/fan 160C/gas 4 and line two baking trays with baking parchment. Sift the flour on to another piece of baking parchment. 2. Put the butter, sugar, and vanilla extract in a pan with 225 millilitres of water and a generous pinch of salt. Heat gently until the butter has melted and the sugar has dissolved, then turn up the heat until the mixture is boiling. Remove the pan from the heat. 3. Pull up the sides of the baking parchment and slide the flour into the butter and sugar mixture. Stir the flour into the wet ingredients to form a thick paste which should come away from the sides of the pan in one solid mass. Put the pan back over a gentle heat and continue stirring with a wooden spoon for two or three minutes, until the mixture is slightly steaming and leaves a floury residue on the base of the pan. 4. Leave to cool for a couple of minutes, then beat for a couple of minutes more. You can then transfer the dough to a stand mixer or use electric beaters if you prefer. You will see steam escape from the dough at this point. Keep beating until the steam has subsided. 5. Gradually work in the eggs, just a couple of tablespoons at a time, until you have a thick glossy dough – it needs to be quite stiff and firm enough for you to draw your finger through it without the sides falling back in. The dough initially breaks up a lot, but eventually it will come together again. 6. Fit a large star or plain round nozzle into a piping bag and scoop the dough into the bag. If you don’t have a nozzle, simply snip off the end of the bag off – the hole should be about 2.5cm wide. 7. Pipe tiny amounts of the dough under the corners of the baking parchment on the trays to keep the parchment in place. For large eclairs, pipe eight lines of dough, as evenly as possible, on to the baking trays, making each one about 15cm long. To make sure they don’t spread to an oval shape, pipe them slightly wider at each end. To make slightly smaller eclairs, pipe 12 lines of about 10cm long. Wet your fingers and smooth out the ends of the eclairs if peaks have formed. If you haven’t used a star nozzle, run a fork along the length of each one. 8. Dust the eclairs with the icing sugar – this will help them darken and crisp up in the oven. Bake for 25 minutes by which time they should have formed a crust. Use a skewer to poke holes in each end of the eclairs so steam can escape from their centres, then continue to bake for another eight to 10 minutes. Turn the oven off and leave the door ajar. Leave the eclairs in the oven for about half an hour – this will help make sure they are crisp all the way through. 9. To make the filling, whip the cream until it is stiff, then fold in the icing sugar and vanilla extract. Chill for half an hour. 10. For the glaze, put the chocolate, cream, butter and golden syrup into a bowl over a saucepan of simmering water. Melt together gently to make a fairly thin ganache. 11. To fill the eclairs, cut three holes in the base of each one. Fill a piping bag with the cream and pipe it into the holes. Squeeze the eclairs lightly – they should feel nicely full. Dip each filled eclair in the chocolate glaze – this gives a much better coverage than trying to spread it – then leave them in the fridge to set. These are best eaten on the same day they are made as the pastry will eventually soften, but they will keep for up to 48 hours. ‘The Hairy Bikers: Ultimate Comfort Food’ by Si King and Dave Myers (Seven Dials, £25) 3. ‘Brutto’ by Russell Norman Russell Norman’s debut cookbook, Polpo, won the Inaugural Waterstones Book of the Year back in 2012, and anything the London restaurateur has done since has always been hotly anticipated. For his latest cookbook, Norman has turned his sights on Florence. Named after one of his London restaurants, “brutto” is the Italian word for ugly, and references the Italian expression, “brutto ma buono” – ugly but good. Tuscan cuisine is known for meat, offal, game and beans, Norman explains in the introduction – and these are all represented in the cookbook, albeit with a few more veggie options than you might seen in a traditional Florentine kitchen. You’ll learn a lot about food in Florence from Brutto – such as the city’s passion for wine bars, where antipasti such as coccoli (fried dough balls served with prosciutto and soft cheese) and deep-fried courgette flowers are served. Some of the recipes are Italian classics you’ll know about – such as tagliatelle with ragu and asparagus risotto – and others are more unusual, deeper dives into Italian cuisine – think Florentine-style fried chicken or an oven-baked spinach dish cooked with eggs, cream, Parmesan and a dash of nutmeg. Tuscan food is largely known as peasant food – meaning it’s relatively cheap and easy to make, while still being packed full of flavour. Spinach and ricotta dumplings “Gnudi translates as ‘naked’, as these little dumplings are the most nude and simple form of homemade pasta you can make,” says Norman. “The combination of spinach and ricotta is a very traditional marriage and appears in much of the pasta of the region, in ravioli and crespelle for example. It’s a very satisfying process, and easy enough for children to help with in the kitchen if you want to encourage an early interest in Italian cooking for little chefs.” Serves: 4 Ingredients: 500g baby spinach leaves, washed 50g ‘00’ flour 250g ricotta 1 large free-range egg, beaten 150g grated parmesan Flaky sea salt Black pepper ½ tsp freshly grated nutmeg 250g semolina 100g butter A large handful of sage leaves Method: 1. Steam the spinach for three minutes over a large pan of boiling water. Thoroughly drain and squeeze to remove the excess water, then chop the leaves finely. Set aside. 2. Mix the flour with the ricotta in a large bowl until it resembles lumpy breadcrumbs. Stir in the egg and two-thirds of the Parmesan. Add a pinch of salt, a twist of black pepper, the nutmeg and then add the spinach. Combine thoroughly with a wooden spoon or with your hands. 3. Put half the semolina into a bowl and shake the rest on to a baking sheet or a tray. Take small lumps of the flour, egg and spinach mixture and form them into small balls by rolling them between your palms, to the size of large olives. Turn each ball through the bowl of semolina, then place on the tray you’ve prepared with the rest of the semolina. When finished, you should have 24–30 little balls. 4. Fill a very large pan with water and bring to a rolling boil. Place the gnudi in the boiling water as quickly as possible, bringing it back to the boil on the highest heat, and continue to simmer for about three minutes. 5. Meanwhile, in a small saucepan over a medium heat, melt the butter and add the sage leaves. When it bubbles, reduce to a very low heat. This should take no more than two minutes, while the gnudi are cooking. 6. The gnudi will float to the surface when they are ready. Turn off the heat, remove them with a slotted spoon and drain the excess water on kitchen paper. Place on four warmed plates, pour the butter and sage over the top, then evenly distribute the remaining Parmesan. Add a flourish of black pepper. ‘Brutto’ by Russell Norman (Ebury Press, £32) Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Pearly Cow, Margate, restaurant review: Go for the steak, but stay for the potatoes Three authentic Thai recipes to try at home What does Saturday Kitchen’s Matt Tebbutt cook at home? Three recipes that prove traditional Irish food is better than you think

Thanksgiving is a food-focused occasion, with friends and families gathering to gorge on traditional dishes such as roast turkey, stuffing, sweet potato and pumpkin pie. For those who follow vegan or vegetarian diets, it can therefore be quite difficult to navigate the dinner table when the annual harvest holiday comes around. Fortunately, there are numerous vegan and vegetarian alternatives to the traditional animal-based offerings. From lentil loaf to pumpkin pie, here are some of the best vegan and vegetarian recipes for you to try this Thanksgiving: Starters Stuffed mini pumpkins Make the most of the proclivity of pumpkins that have been grown over the autumn with this inventive recipe by Tieghan Gerard, creator of Half Baked Harvest. In her recipe, Gerard stuffs the pumpkins with nutty wild rice and shredded Brussels sprouts, before roasting them in the oven. Gerard recommends baking the pumpkins for around 10 to 20 minutes before serving them hot for all the family to enjoy. Grain-filled soup For a healthy soup with a burst of flavour, try this spicy grain soup recipe by chef Mary Ellen Diaz, from the First Slice soup kitchen. This soup recipe combines ingredients including barley, brown rice, bulgur, garlic, chilies, shiitake mushrooms and black beans for a healthy concoction. Arugula and wild rice salad Kathryne Taylor, creator of popular vegetarian food blog Cookie and Kate, has created a recipe for an arugula and wild rice salad that will provide your Thanksgiving guests with a refreshing and tasty start to their meal. This salad features ingredients including wild rice, almonds, arugula, cranberries, crumbled feta and honey syrup. Mains Butternut squash risotto Butternut squash is a quintessentially autumnal ingredient, perfectly apt for the Thanksgiving table. This Everyday Food recipe shared by Martha Stewart takes 45 minutes to make and combines Arborio rice with garlic cloves, olive oil, fresh thyme, white wine, vegetable broth and butternut squash. Jumbo stuffed pasta shells Angela Liddon, founder of Oh She Glows, specialises in creating inventive and delicious plant-based recipes. This recipe for pasta shells stuffed with an assortment of vegetables and fresh herbs was inspired by Terry Walters, author of the Clean Food cookbook. Liddon uses tofu to create a vegan mixture that tastes like ricotta, which she uses to stuff the pasta shells. Glazed lentil, walnut and apple loaf Another recipe that Liddon has adapted from Walters is the glazed lentil walnut and apple loaf, a dish that will provide Thanksgiving guests with a treat that's both savoury and sweet. Liddon combines ingredients including uncooked green lentils, finely chopped walnuts, garlic cloves, diced sweet onions and raisins among others to create the unconventional loaf. Desserts Vegan pumpkin pie It wouldn't be Thanksgiving without a serving of pumpkin pie. Jessica Hylton-Leckie, founder of vegan food blog Jessica in the Kitchen, has devised a vegan pumpkin pie recipe that's sugar-free, gluten-free and made with all natural ingredients. Cranberry apple crisp Make the most of fresh autumn fruits with this innovative vegan and gluten-free cranberry apple crisp recipe by Jessica in the Kitchen. The dessert dish is best served warm with a dollop of dairy-free ice cream added on top. Vegan pumpkin cheesecake swirl brownies These vegan pumpkin cheesecake swirl brownies look mouth-wateringly good and are likely to delight friends and family galore. Hylton-Leckie uses a combination of vegan cream cheese, pumpkin puree, coconut sugar, pumpkin pie spice, vanilla extract and an egg yolk substitute for the pumpkin cheesecake swirl portion of the recipe. The vegan brownie is made from vegan chocolate chips, oat flour, sea salt, baking soda, flax eggs, coconut sugar, coconut oil, water and vanilla extract. Read More Vegetarian and vegan alternatives to classic Thanksgiving recipes Does turkey really make you tired? Best time to host Thanksgiving dinner Martha Stewart reveals why she ‘cancelled’ Thanksgiving this year Why do Americans celebrate Thanksgiving? Full list of US 2023 federal holiday dates From a race to a movie day, Friendsgiving celebrations that aren’t a sit-down dinner

Thanksgiving is only days away, and families all across America are in the midst of building their dinner menus for the feast. While you’re heading to the grocery store to pick up your turkey and sweet potatoes, there’s one aspect of Thanksgiving that’s important to consider while planning out the big day: When will dinner be served? Over the years, Americans have opted to host their dinners at different times, with many families starting the meal at 3pm on the fourth Thursday in November. On the other hand, some people decide to eat dinner as they normally would, by hosting Thanksgiving at 6pm or 7pm. The question of when to have your Thanksgiving dinner may be tied to one major factor - that large meals can make you a bit sleepy. There’s constant discussion surrounding the star of Thanksgiving, turkey, and how it makes you tired. Turkey contains tryptophan, an amino acid in our bodies that helps make melatonin to regulate sleep schedules, according to the Icahn School of Medicine at Mount Sinai. There’s no arguing that eating a Thanksgiving meal full of turkey, stuffing, and mashed potatoes would make anyone ready for a nap. Still, the question remains as to whether the chemicals in turkey actually make us susceptible to tiredness, or whether other factors are at play in our post-meal slumber. Speaking to The Independent, professional chefs have discussed the drowsiness that comes from eating a hefty meal, and how that feeling can affect your upcoming Thanksgiving plans. According to the Cleveland Clinic, tryptophan is an essential acid that’s found in food containing high levels of protein, such as chicken, eggs, cheese, and fish. Since there’s tryptophan in turkey, the amino acid can affect our body’s levels of both melatonin and serotonin, neurotransmitters that control our moods. Speaking to The Independent, California-based chef Brendan Collins acknowledged that the tryptophan in turkey is an amino acid that affects our sleep schedule. However, he clarified that turkey isn’t the reason for the drowsiness, and rather our eating habits on Thanksgiving could be the culprit. “I think the truth is that we can end up overeating on Thanksgiving, in comparison to our normal eating schedule, and we get food comas,” he explained. “We need to sleep because of that. Not because of the small amount of tryptophan found in the turkey itself.” John Carpenter - an executive chef at Signature Restaurant at La Cantera Resort and Spa in Texas - agreed that stuffing our faces with food on Thanksgiving may be more likely to blame for our tiredness. He noted that it’s easy to feel sleepy after a big meal and specified that a range of foods and beverages can contribute to the drowsiness, from pumpkin pie to wine. “Thanksgiving dinner is quite heavy, between stuffing and large amounts of meat we eat, whether that be turkey or ham,” he explained. “It’s also usually surrounded by friends and family, and there’s some alcohol drinking usually involved, which isn’t exactly known to keep us awake.” With the side effects of eating a big Thanksgiving meal in mind, chefs have shared their advice on when to plan your dinner. It’s important to note that the day before Thanksgiving can be relatively busy, from buying your ingredients to decorating your home. In addition to managing physical tasks, Carpenter said there’s another routine he usually takes on to prepare for the holiday - changing up his eating habits. “For me personally, I definitely prefer to change my eating schedule, leading up not only the day of Thanksgiving, but also a couple of days before,” he said. “I always eat a little bit lighter, leading up in anticipation of a big meal. And personally, I normally don’t even eat breakfast on Thanksgiving because I know I’m going to eat so much.” The morning of Thanksgiving tends to be quite hectic, so Collins urged families to give themselves enough preparation time before dinner. He recommended giving yourself a good two and a half to three hours of cooking time, when you can prepare all your vegetables while the turkey is in the oven. So, when is the best opportunity to serve the food to your guests? Professional chefs recommend the daytime, rather than evening, as the best time to host your dinner, taking both meal preparation time and drowsiness into account. “Normally for me, it’s early in the afternoon or early in the day,” Carpenter explained. “I have two children so I prefer earlier because it gives us the rest of the day for them to wind down from a big meal and all that. And then you have more time during Thanksgiving day to be with your family.” When you decide to host your Thanksgiving dinner is entirely up to you, but Collins acknowledged that the age of your guests is another factor to consider. He noted that children are generally accustomed to having their meals earlier in the day, even though that might not be the case for adults. “I think if there’s a lot of children under 10 years of age, having your dinner at 2pm or 3pm would be good,” Collins said. “If it’s more towards the adult scene, then I think it’s more of an early dinner, late lunch kind of thing. I’d personally go for 4pm or 5pm.” Thanksgiving aside, studies have found that late-night dinners may not be the best idea. In a 2022 study published in peer-reviewed journal Cell Metabolism, researchers examined 16 patients who were overweight and obese as they ate the same exact meals on two schedules - one group eating as late as 9pm. Results showed that eating later had a large effect on how patients regulated their “energy intake, expenditure, and storage”. Since there’s so many different types of food served on Thanksgiving, eating dinner on the earlier side could ultimately be better for your physical health. “Personally, I know you shouldn’t be eating a huge meal later at night, especially the size of a normal Thanksgiving meal,” Collins added. “So definitely give yourself the time for your food to settle down.” Although there are various factors to consider when planning the timing of your Thanksgiving dinner, it’s important to remember not to let the stress of it ruin the day. “Don’t stress out too much about the food,” Collins said. “I know sometimes Thanksgiving is one of the first times you’ve seen friends or family in a long time. So I think the idea is that it’s celebratory, and make sure you do that. Buy really good wine or champagne and enjoy yourself.” Read More 10 Thanksgiving traditions and where they come from Two dishwashers? To be truly middle class you need two kitchens... 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Thanksgiving is only days away, and families all across America are in the midst of building their dinner menus for the feast. While you’re heading to the grocery store to pick up your turkey and sweet potatoes, there’s one aspect of Thanksgiving that’s important to consider while planning out the big day: When will dinner be served? Over the years, Americans have opted to host their dinners at different times, with many families starting the meal at 3pm on the fourth Thursday in November. On the other hand, some people decide to eat dinner as they normally would, by hosting Thanksgiving at 6pm or 7pm. The question of when to have your Thanksgiving dinner may be tied to one major factor - that large meals can make you a bit sleepy. There’s constant discussion surrounding the star of Thanksgiving, turkey, and how it makes you tired. Turkey contains tryptophan, an amino acid in our bodies that helps make melatonin to regulate sleep schedules, according to the Icahn School of Medicine at Mount Sinai. There’s no arguing that eating a Thanksgiving meal full of turkey, stuffing, and mashed potatoes would make anyone ready for a nap. Still, the question remains as to whether the chemicals in turkey actually make us susceptible to tiredness, or whether other factors are at play in our post-meal slumber. Speaking to The Independent, professional chefs have discussed the drowsiness that comes from eating a hefty meal, and how that feeling can affect your upcoming Thanksgiving plans. According to the Cleveland Clinic, tryptophan is an essential acid that’s found in food containing high levels of protein, such as chicken, eggs, cheese, and fish. Since there’s tryptophan in turkey, the amino acid can affect our body’s levels of both melatonin and serotonin, neurotransmitters that control our moods. Speaking to The Independent, California-based chef Brendan Collins acknowledged that the tryptophan in turkey is an amino acid that affects our sleep schedule. However, he clarified that turkey isn’t the reason for the drowsiness, and rather our eating habits on Thanksgiving could be the culprit. “I think the truth is that we can end up overeating on Thanksgiving, in comparison to our normal eating schedule, and we get food comas,” he explained. “We need to sleep because of that. Not because of the small amount of tryptophan found in the turkey itself.” John Carpenter - an executive chef at Signature Restaurant at La Cantera Resort and Spa in Texas - agreed that stuffing our faces with food on Thanksgiving may be more likely to blame for our tiredness. He noted that it’s easy to feel sleepy after a big meal and specified that a range of foods and beverages can contribute to the drowsiness, from pumpkin pie to wine. “Thanksgiving dinner is quite heavy, between stuffing and large amounts of meat we eat, whether that be turkey or ham,” he explained. “It’s also usually surrounded by friends and family, and there’s some alcohol drinking usually involved, which isn’t exactly known to keep us awake.” With the side effects of eating a big Thanksgiving meal in mind, chefs have shared their advice on when to plan your dinner. It’s important to note that the day before Thanksgiving can be relatively busy, from buying your ingredients to decorating your home. In addition to managing physical tasks, Carpenter said there’s another routine he usually takes on to prepare for the holiday - changing up his eating habits. “For me personally, I definitely prefer to change my eating schedule, leading up not only the day of Thanksgiving, but also a couple of days before,” he said. “I always eat a little bit lighter, leading up in anticipation of a big meal. And personally, I normally don’t even eat breakfast on Thanksgiving because I know I’m going to eat so much.” The morning of Thanksgiving tends to be quite hectic, so Collins urged families to give themselves enough preparation time before dinner. He recommended giving yourself a good two and a half to three hours of cooking time, when you can prepare all your vegetables while the turkey is in the oven. So, when is the best opportunity to serve the food to your guests? Professional chefs recommend the daytime, rather than evening, as the best time to host your dinner, taking both meal preparation time and drowsiness into account. “Normally for me, it’s early in the afternoon or early in the day,” Carpenter explained. “I have two children so I prefer earlier because it gives us the rest of the day for them to wind down from a big meal and all that. And then you have more time during Thanksgiving day to be with your family.” When you decide to host your Thanksgiving dinner is entirely up to you, but Collins acknowledged that the age of your guests is another factor to consider. He noted that children are generally accustomed to having their meals earlier in the day, even though that might not be the case for adults. “I think if there’s a lot of children under 10 years of age, having your dinner at 2pm or 3pm would be good,” Collins said. “If it’s more towards the adult scene, then I think it’s more of an early dinner, late lunch kind of thing. I’d personally go for 4pm or 5pm.” Thanksgiving aside, studies have found that late-night dinners may not be the best idea. In a 2022 study published in peer-reviewed journal Cell Metabolism, researchers examined 16 patients who were overweight and obese as they ate the same exact meals on two schedules - one group eating as late as 9pm. Results showed that eating later had a large effect on how patients regulated their “energy intake, expenditure, and storage”. Since there’s so many different types of food served on Thanksgiving, eating dinner on the earlier side could ultimately be better for your physical health. “Personally, I know you shouldn’t be eating a huge meal later at night, especially the size of a normal Thanksgiving meal,” Collins added. “So definitely give yourself the time for your food to settle down.” Although there are various factors to consider when planning the timing of your Thanksgiving dinner, it’s important to remember not to let the stress of it ruin the day. “Don’t stress out too much about the food,” Collins said. “I know sometimes Thanksgiving is one of the first times you’ve seen friends or family in a long time. So I think the idea is that it’s celebratory, and make sure you do that. Buy really good wine or champagne and enjoy yourself.” Read More 10 Thanksgiving traditions and where they come from The French have rules, and they have camembert rules – mess with them at your peril Pearly Cow, Margate, restaurant review: Go for the steak, but stay for the potatoes The French have rules, and they have camembert rules – mess with them at your peril Pearly Cow, Margate, restaurant review: Go for the steak, but stay for the potatoes We must stop Big Cranberry Sauce’s reign of terror over Christmas sandwiches

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No matter where it is I’m planning on eating, from the latest smash burger pop-ups to far fancier and far-flung establishments, if I can get hold of their menu beforehand, I’m reading it. I’m not sure if it’s my inclination towards over-preparedness, a fascination with food, or a bit of both – but it’s a compulsion. When I scoured the menu at Pearly Cow, Margate, I was mesmerised. Words started jumping out at me: “celery salt”, “dijonnaise” and “smoked caramel”. I found myself returning over and over to pour over it. From experience, this can often set you up for disappointment, as reality doesn’t always match up to the culinary delights conjured in your mind. Luckily, this wasn’t the case with Pearly Cow. The meal begins with a salt cod taco paired with parsley mayonnaise and preserved lemon, and a garlic-baked oyster with parsley and Ashmore cheddar. The crab-like texture of the cod contrasts beautifully with the crunch of the taco, while the oyster is bursting with flavour, once again disproving that cheese and seafood don’t belong together (tuna melts, melt-in-the-middle fish cakes, smoked salmon and cream cheese bagels… I could go on.) Although bread was not needed, bread was ordered, for I’m not a sociopath, and freshly baked sourdough with Hinxden farm butter proved all too irresistible. It arrives still steaming with a quenelle of salty butter dolloped on its side. It’s all you could hope for. There are tempura prawns with seaweed mayonnaise. Delicately battered and garnished with briny seaweed. The only issue is there aren’t more of them – definitely for the best, given what was to follow. Up came a lobster roll that was almost too pretty to eat; a charred, buttery brioche encasing generous chunks of lobster, doused in a delicious mayonnaise-y sauce. With the restaurant’s emphasis on “cooking over fire”, it felt necessary to try a steak. The ribeye came suitably charred, the open flame a definite flavour enhancer – mushrooms served in bone marrow were an indulgently lovely touch. As much as I resist playing into stereotypes of my Russian and Irish heritage, the star of the show for me really was a potato. Not just any potato, beef fat chips, to be precise. A sort of mix between latkes and thousand-layer potatoes, yet somehow with the texture of creamy mash within, these crunchy, crispy little wonders were a little bit magical. And don’t forget the dijonnaise. With just enough room for dessert, I managed to stuff down a chocolate custard tart topped with freeze-dried raspberries (arguably one of the best flavour combinations out there), this was the only dish that didn’t do much for me; a little crumbly and could have used a touch of salt to bring out the flavours, however, it was pleasant. Not forgetting the passionfruit souffle, which my guest described as the best thing he’d ever put in his mouth. A seasonal and creative cocktail menu has a variety of inventive tipples, perhaps only lacking in a few of the classics. Pearly Cow looks out onto Margate beach; for those fortunate enough to dine on a sunny, blue-skyed day, the view really is as pretty as a postcard. Velvet upholstery and twinkly lamps pair with the colours of the sea to offer up a comfortable yet luxurious setting for a long, seaside lunch. Pearly Cow, 16 Marine Dr, Margate, CT9 1DH | pearlycow.co.uk | 01843 261200 Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home

When Andy Williams sang that it’s the most wonderful time of the year, I assume he was talking about Christmas sandwich season. As the days grow shorter and the jumpers thicker, the meal deal gets a festive upgrade. Pushed to the back of the shelves are the limp ploughman’s and soggy falafel wraps, replaced instead with turkey and the trimmings, pigs in blankets and stuffing, and some enviable veggie alternatives. If you’re looking to bring a little festive cheer to the sad desk lunch, there’s no easier way to do it. But a spectre haunts the chiller cabinet, floating among the Innocent smoothies and that mystifying single boiled egg in a plastic pot. This Ghost of Christmas (Sandwich) Present is red and wobbly, smearing itself across every vaguely Christmassy sandwich it finds. I’m talking, of course, about cranberry sauce, a condiment used to signpost festive offerings, regardless of whether it tastes nice. No one is safe. Not Boots sandwiches. Not Greggs pasties. Not posh Pret toasties. While I’ve spent my adult life loosening myself from the meal deal’s claw-like grip, I’m willing to make an exception for the Christmas offerings. But a peruse of the supermarkets this year showed that every option comes smothered with cranberry, from turkey to falafel (yes, even at Christmas, some shops can’t think of a more imaginative veggie option than falafel). It’s not looking better at the fancier establishments, either. On paper, Costa’s vegan “turkey and trimmings” sandwich sounds like my dream lunch. You’ve got fake turkey, stuffing, fried onions, mayo… great! But then a slick of cranberry sauce. Criminal. In theory, you’d think the infallible formula of “bread + Christmas dinner + more bread” would be impossible to ruin. But cranberry sauce gives it a damn good try. Including just one thick, sweet layer of the stuff overpowers the already strong flavours that should shine on their own. Call me old fashioned, but rarely do I tuck into a nice, savoury sarnie, enjoying the different tastes and textures, and think, you know what would make this better? Jam. To be clear, I’m not wholly anti-cranberry. There are places it’s appropriate: with vodka or, at a push, on top of some brie. I’m not even anti-cranberry sauce when it comes to Christmas dinner, in a splodge on the side of my plate for the items that suit it. But when it’s smeared over a sandwich, nothing else stands a chance. I can see why sandwich makers turn to cranberry sauce so regularly. Whether it’s turkey or a veggie alternative, a festive sandwich can be a pretty dry affair. But surely there must be a better moist-maker. Gravy? Mayonnaise? Gravy-mayonnaise? (Sounds heinous; actually pretty good). Hell, I’m even pro-butter in this situation, although I can accept that that’s not very Christmassy. Big Cranberry’s dominance is mostly frustrating because the options get better and more varied every year (especially for non-meat eaters), but the red stuff just seems to be inescapable. This year, I’ll be begging Santa that we’re released from its grasp. Read More Beauty advent calendars 2021: Our guide to this year’s top treats 13 best tech gifts to spoil a gadget geek this Christmas 10 best luxury Christmas crackers for dressing up your dining table

The dilemma over what to have for breakfast has been solved - with a Full English waffle. Known as the ‘British Breakfast Waffle Trio’, the traditionally-sweet favourite has been infused with flavours of the classic Full English, with a range of batters including black pudding and bacon, tomato and mushroom, and Cumberland sausage with orange zest. Topping options include an English tea whip, orange marmalade drizzle, baked bean-infused whipped cream, black coffee syrup, and crispy hash crumble. The waffle was created by the hotel brand Hampton by Hilton, after research of 2,000 adults found three in 10 claim to be more experimental with their morning meals, with 59 per cent open to trying unusual food combos. Pauline Wilson, vice president, focused service operations, EMEA, Hilton, said: “With more than half of Brits being more experimental with their morning meals at hotels we’re excited to offer our guests the British Breakfast Waffle Trio - a loving tribute to the iconic traditional fry-up.” The study found Londoners take the title for being the most daring (53 per cent) at breakfast time, while the Welsh (77 per cent) and those in the East of England (77 per cent) admit to lacking in the creative department for the first meal of the day. It also emerged 61 per cent will usually eat the same thing every day at home, but 51 per cent claim to be more experimental when they are away. A fifth of those polled will eat a traditional fry up at least once a week, with 52 per cent opting for savoury over sweet, but 37 per cent enjoy the two flavours equally. The research, carried out via OnePoll, also revealed cooking websites are the most popular resource for ‘foodspiration’ (22 per cent), with the same percentage turning to family and friends for ideas. It emerged a fifth enjoy watching TV programmes to inspire their cooking choices - more than those who use social media platforms (nine per cent) such as Instagram (13 per cent), YouTube (13 per cent) and TikTok (eight per cent). The British Breakfast Waffle Trio is available on December 1 when staying at select Hampton by Hilton hotels, including London City, Bath City, York Piccadilly and Edinburgh West End. Pauline Wilson added: “We hope this innovative waffle flavour combination satisfies the nation’s craving to try something new for their morning meal.” Here are some of the most unusual combos adults are most likely to try: 1. French toast and maple syrup 2. English Breakfast Waffles 3. Honey and peanut butter on toast 4. Avocado and honey on toast 5. Honey and cheese toast 6. Salt and porridge 7. Marmite and peanut butter on toast 8. Baked beans on croissants 9. Peanut butter and bacon 10. Fruit and scrambled eggs Read More The eight vegetables you might not know you can eat raw for health boost What does Saturday Kitchen’s Matt Tebbutt cook at home? Why I’m giving up sobriety when everyone else is giving up drinking The eight vegetables you might not know you can eat raw for health boost What does Saturday Kitchen’s Matt Tebbutt cook at home? Why I’m giving up sobriety when everyone else is giving up drinking

In a nutshell: Around the corner from London’s Drury Lane, Hotel Amano in Covent Garden offers a pre-theatre sophistication with an encore of late-night decadence. Its location is hard to beat if you’re a culture vulture, with the West End and all the entertainment, shopping, drinking and dining it has to offer right on your doorstep. The neighbourhood Hotel Amano Covent Garden is tucked right behind the Theatre Royal Drury Lane, which means you’re also a stone’s throw from some of London’s cultural and historical heavyweights. Take a stroll along Embankment before ducking into Somerset House or the Courtauld to admire the latest art exhibitions. From there you can check out the Strand on your way to Trafalgar Square, taking your pick of any number of afternoon teas at the Ritz, the Savoy, the Langham or the Dorchester. Work up an appetite before an evening of dinner and the theatre with a walk around Hyde Park, perhaps stopping to admire Buckingham Palace on your way back. The vibe Despite being smack bang in the heart of London’s flashy, bustling West End, the Amano’s facade is surprisingly dignified. Without the guests walking in and out with their luggage, you could confuse the interior with the entrance of some ultra-exclusive spa. Impressive, yes, but it also feels as though designers Woods Bagot missed a trick, particularly given the hotel’s restaurant, Penelope, is based around the vibrant Israeli-Spanish heritage of Amano co-founder Ariel Schiff. Instead, rooms are business-like and modern, all grey walls and grey felt headboards, with dark wood accents and gold fixtures, along with unremarkable prints of moody women on the walls. For an extra injection of glitz, in the Goldy rooms you’re also treated to a freestanding gold bathtub; bath salts and oils are provided (though some bubble bath wouldn’t go amiss). The rooftop terrace and restaurant are more of the same – classy and elegant, yes, but somewhat lacking in character and originality. Service is mixed. While the reception desk is warm, helpful and efficient, the rooftop staff take some time to attend to a drink spillage, after not one but two requests for napkins. Yet the restaurant team are a delight, with maître d’ Paolo a warm and effusive personality who makes the experience of dining at Penelope feel like you’re visiting a friend’s home. Bed and bath The Hotel Amano has 141 rooms, including its five Goldy suites. Sizes range from “Cosy” to “Roomy Plus” – the former is certainly compact, but still comes with a queensize bed. All the other rooms, from “Comfy” to “Roomy”, have a king bed, coffee and tea station, and plenty of smart storage space. Bathrooms are kitted out with full-size toiletries, including a delightful exfoliating handwash from German brand Daluma. The floor-to-ceiling windows in the corner-set Goldy bedrooms are impressive, sure, but you have to edge around the bathtub in order to close the curtains (the window isn’t made from privacy glass, so unless you’re planning on flashing the cast of Frozen, we’d advise on doing so). Food and drink Penelope has potential to become the crown jewel of the Amano Covent Garden, perhaps after a touch of fine-tuning. Here, the dark and moody decor contributes to the decadent atmosphere set by much of the menu, put together by Shimon Peretz, head chef at Amano’s Mani restaurant in Berlin, and Penelope’s executive chef Fezile Ozalgan, formerly of Barboun, Shoreditch. Start with a pre-dinner cocktail – the intriguing Psichee with tequila, mezcal and squid ink, or the smoky, spicy Pasión de Malaga – before perusing the restaurant’s excellent wine selection. The small plates are a little hit and miss, but winners include the tuna ceviche and rough taboon bread served with green harissa, spicy yogurt and whipped cod’s roe. The main dishes of chicken shawarma with mujaddara and the hake with haricot beans are remarkably salty, which is a shame as both (small) portions are well-cooked. At £25 and £32 a pop, you’d expect a slightly more generous serving. We’re won over by the sinfully rich baklava cheesecake, with its crisp pastry soaked in honey syrup and generous scattering of pistachios. You can find more cheesecake on the rooftop bar menu, along with Israel-style meze, snacks, and mains including a Hereford sirloin, whole seabass and paella. The compact but inventive cocktail list, along with extensive wines, champagne and digestifs, is also available, while the staff are happy to whip up an off-menu (but classic) espresso martini. Breakfast is served in the same space as Penelope, with either a classic continental spread of pastries, breads, fresh fruit, yogurt and cheeses, or hot options including a brilliantly spicy shakshuka (a single egg, as opposed to the plural baked “eggs” advertised on the menu), buttermilk pancakes with figs and orange cream, or smashed avocado and poached eggs. Public areas If you’re looking for a hotel with built-in entertainment, you’re likely to be disappointed. The Amano Covent Garden doesn’t offer amenities outside of the rooftop bar and restaurant, so you’re out of luck if you prefer your hotels to include a spa or gym. But, with so much of London’s best bits on offer within walking distance, it’s hard to imagine you’d feel bored during your stay. Nuts and bolts Room count: 141 rooms including five “Goldy” suites. Freebies: Tea and coffee station, bottle of water. Wifi: Free. Disability access: Accessible rooms come with large wet rooms with benches, while the corridors and lifts can accommodate wheelchairs. Pet policy: Dogs are welcome, with a £10 per night fee per pet. Service animals are exempt from fees. Bottom line Best thing: The location, which is about as close to the action as you could want while still offering a quiet and peaceful atmosphere, and the glamour and fun of the restaurant. Worst thing: For the prices, the dinner menu needs a little work, while the decor could also use a rethink to make it feel more in-keeping with its excellent location. Perfect for: A sophisticated stay for well-heeled couples, or for those looking to be within easy reach of London’s culture while in town on business. Not right for: Families, or those who like to include a morning workout or spa treatment in their hotel stay. Instagram from: The rooftop terrace, either with the surprisingly real-looking floral arrangements in the background, or views towards the South Bank. Read more on best London hotel reviews Read More The best luxury hotels in London for a stylish city break The best spa hotels in London for pampering and indulgence Best boutique hotels in London 2022 How a corner of Whitehall became a playground for the super-rich The Landmark London review Where to watch this year’s Notting Hill Carnival

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“I love cheese, especially blue cheese, and I love fritters,” says Matt Tebbutt. The Saturday Kitchen chef – who has teamed up with ProCook – combines crispy parmesan fritters with Roquefort spinach for a decadent dish. Parmesan fritters with Roquefort spinach Serves: 4 Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain flour 1 tsp English mustard powder 2 medium free-range eggs 1 tsp chopped thyme leaves 280g parmesan, grated 200g baby spinach 3½ tbsp crème fraîche 3½ tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1. Preheat the oil in a deep-fat fryer to 180C, or half-fill a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40-50 seconds (or you can test the temperature using a probe thermometer). 2. Put the milk, butter and water in a large saucepan and bring to the boil. As soon as it comes to the boil, add the flour and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3. Take off the heat and allow to cool slightly (if you don’t cool it the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4. Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to five minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5. Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6. To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Traditional fish soup Tebbutt shares his take on a traditional fish soup – full of mussels, cod, scallops and whatever seafood you fancy. Serves: 4 Ingredients: 1kg of mixed sea fish – on the bone if possible, but just fillets is fine. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2 tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other British sea fish 200g cod fillet 1 red mullet or gurnard (optional) 2 scallops Method: 1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3. Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4. After this time, blitz briefly with a hand blender to get the most out of the fish, before draining in a colander and push as much liquid from the bones as possible. 5. Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6. Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7. After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8. Now strain this liquor through a fine mesh sieve or chinois and tip into the reduced stock. 9. Fillet the rest of the fish and pan fry these and the scallops on one side, (depending on the thickness). Keep warm. 10. To serve, put some of the cooked fish into the bottom of a serving bowl, and ladle some of the fish soup over the top . 11. For the perfect finishing touch, add homemade croutons and rouille. Coconut bread and raspberry cream “This is more cake than bread, I’d say,” notes Tebbutt. Tebbutt adds: “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Makes: 8-10 slices Ingredients: 370g plain flour 3 tbsp baking powder 1-2 tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1 tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1-2 tsp good-quality raspberry jam 150g raspberries, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2. Mix together the flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3. Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4. To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5. When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Matt Tebbutt’s ProCook Kitchen Favourites can be found instore and online at procook.co.uk. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween