How to have a Scandi Christmas and the chocolate that keeps on giving: listen now
Christmas is coming! In this month’s podcast I go behind the scenes at the magazine to find out what goes into the mammoth December issue and learn how to keep Yuletide simple with Scandi food writers, Bronte Aurell and Trine Hahnemann.
First up, I go behind-the-scenes of the delicious. magazine December issue with editor Karen Barnes. From the very first planning meeting in July to the final moments of testing mince pies and all the secrets in-between. Food editor Jen Bedloe also shares her essential gadgets for cooking on Christmas Day.
I talk to Lebanese author Bethany Kehdy about the Islamic way with hospitality then hear from Scandi food writer Bronte Aurell about how Scandinavians celebrate Christmas including early morning carols by candlelight, eating saffron buns and lots of hygge.
Sticking with the Scandi theme, I discuss Trine Hahnemann’s new book with her. It’s about her hometown, Copenhagen and lists the places to go to including bakeries, restaurants and little-known hangouts that she loves.
I find out how to make your Yuletide very cool this year with a community banquet inspired by Cardiff’s Green City Events and chat to super-baker, Will Torrent, who tells us about the chocolate that keeps on giving.
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