Nigella has this to say about the drudge of xmas cookery in How To Eat
Christmas is every cook's nightmare. Maybe it isn't helpful to say that it doesn't have to be a nightmare because if anything will increase your dread it is the sense that other people find it a complete breeze. They don't. All the problems of cooking are intensified at Christmas: too many people to cook for; too many meals to cook; and too many people hanging around you all the time you're cooking.
I feel this way every year, the sheer excess of it all weighs me down. I take, therefore, an almost perverse pleasure in making plain things at this time of the year. A simple, low-on-sugar strawberry jam inspired by nigel slater - using hands, mush 750g of strawberries with 100g of sugar, simmer for 15 minutes, stir in a tablespoon of chia seeds and use with a week - old-fashioned shortbread and these savoury miso butter biscuits which are, I have to say, just genius.
miso butter biscuits
These are delicious. They come from Sarah Wilson's Simplicious, a book worth seeking out this xmas if you don't already know it: an antidote to the silly season and a very useful cookbook indeed.
1 1/4 cups of buckwheat flour
2 tablespoons of sesame seeds
1/3 cup miso
125g unsalted butter, cubed
2 tablespoons iced water
Pulse the flour, sesame seeds and miso in a processor until crumbly. Add the butter and iced water and whiz until a ball forms. Tip out onto a floured bench and knead briefly. Take a longish piece of cling film and form the dough into a 3cm diameter log. Twist the ends of the wrap and pop into the freezer. Best when fresh, you simply slice off as many 1/2 cm rounds as you like and bake on a lined tray at 200C for 12-15 minutes.
Happy hols, people! See you round here some time next year. And if you want to make a great non-alcoholic drink for friends and family, try one of Chez's shrubs. Superb xxx