What To Cook With This Month
By Holly Thomson
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December 2nd, 2024
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There's something magical about discovering unexpected combinations in familiar places. This month, we're turning to Ben Mims' new collection of baking recipes from around the world, including his walnut cookies made with mayonnaise (yes!) and richly spiced chocolate squares.
During the busy holiday period, these recipes offer a perfect excuse to pause and discover a new flavour. So take time to enjoy the comfort of weighing out a bowl of flour, and turning the oven to 180.
Plus, these recipes all make fabulous gifts for friends and family.
Olive Oil and Honey Cookies Recipe
Chocolate and Spice Cookies Recipes
Filled Walnut-Shaped Cookies Recipe
10 amazing ingredients to try this month
Italian Lara walnuts are sweeter than your average walnut - and so 'smooth' tasting that even staunch walnut-haters might change their tune.
These ready-to-use walnut quarters are perfect for topping coffee cakes, cheesecakes, and chocolate tortes. Or take them savoury: sprinkle over salads, crown blue cheese and pear tartlets, or crust a big hunk of goat’s cheese for the cheeseboard.
Brought to you by Pariani, the Sicilian family working with Italy’s best farmers to deliver top-notch nuts and fruits. Perfect for cooks who want to add a touch of Italian finesse to their dishes.
Dulce de leche is made by slowly caramelising sweetened milk, it’s a smooth, indulgent treat that transforms any dish. This is caramel’s rich, gooey cousin, beloved across the Spanish-speaking world.
Drizzle it over cheesecake, us it to fill artisan chocolates, or swirl it through ice cream. Feeling simple? Just slather it on toast for a sweet fix. A jar of this magic turns everyday desserts into something unforgettable.
Say hello to Japan’s favourite mayo - Kewpie! Creamier, smoother, and packed with umami, it leaves Western mayo in the dust. And used by Ben Mims in his cookie recipe, above.
Since 1925, Kewpie has been winning fans with its rich flavour and handy squeeze bottle, perfect for drizzling on just about anything.
Made with egg yolks, vinegar, and a touch of MSG, it’s the secret behind sushi rolls, salads, and sauces that wow. Whether you’re dolloping it on or using it as a base for dressings, this mayo is pure magic.
Valrhona cocoa powder is the gold standard, trusted by top pastry chefs worldwide. With their own cocoa plantations, Valrhona knows chocolate inside out - delivering quality you can taste.
Use the recipe from Valrhona's Ecole du Grand Chocolat on the carton to make truffles that melt in your mouth. Blend Caraïbe 66% chocolate with cream, honey, and butter, pipe into balls, and coat in this rich, dark cocoa powder. A simple way to bring gourmet magic to your kitchen.
Gochugaru, the heart of Korean cooking, is a vibrant red chilli powder with a sweet, smoky aroma and a medium kick. It's the secret behind the heat and depth of dishes like kimchi, fried chicken, and rich stews.
Sprinkle it into broths, seafood soups, or a fiery sauce for tteokbokki. Stir it into barbecue sauces or mix with mayo for dipping grilled meats and bao buns. And of course, it’s the magic ingredient that gives kimchi its bold colour and fiery flavour. A must-have for any kitchen craving a taste of Korea.
These dried cherries keep their shape when cooked, making them a star in granola bars, muffins, and cookies. They’re a dream with creamy white chocolate - try them in ice cream for a tangy twist.
Cook them down for syrups or sauces to drizzle over cheesecake or shake up a bourbon cherry sour. And don’t forget the Middle Eastern touch: add them to pilafs or lamb meatballs for a rich, tangy balance.
Takara Fukuoka Amaou strawberry liqueur brings a fruity twist to your drinks. Grat for festive cocktails! Made with Japan’s famous Amaou strawberries - known as the king of strawberries - it’s smooth, sweet, and packed with natural flavour.
Serve it over ice, top with soda for a spritz, or splash into prosecco for a pink sparkle. Perfect for cocktails like daiquiris, mojitos, or even a festive frosé.
It’s not just for drinks - add it to creamy desserts, whip up a mousse, or drizzle over ice cream for a sweet finish. A little bottle of magic for your December soirées.
Bola roja beans are a Colombian classic, known for their rich, almost meaty flavour. Packed with iron, calcium, and plant-based protein, they’re a hearty addition to soups, stews, or served as a side.
In Colombia, they’re simmered slowly with onions, garlic, and peppers, seasoned with earthy spices, and served with rice, avocado, and fried plantain. Or, try them in salads, refried beans, or paired with pork belly or chorizo for a bold twist.
For best results, soak overnight and cook low and slow - or let a pressure cooker do the work. Perfect comfort food for chilly December nights.
Meet Giusti’s cooked grape must, Italy’s rich, fruity secret weapon for December feasts. This thick, syrupy saba bursts with the essence of grapes and honey—pure indulgence in a bottle.
Drizzle it over ice cream, fresh fruit, or even ricotta cheesecake for a festive flourish. Add a splash to cocktails, sweeten herbal tea, or glaze your Christmas roast. And don’t forget the cheeseboard - it’s magic with both hard and soft cheeses. A small jar, endless possibilities.
