November Editor's Picks
Lewes Bonfire Celebrations
5th November
Swap out damp sparklers and diminutive displays for the usually sleepy Sussex town of Lewes, and their notorious Bonfire Night celebrations. Infamous for burning artistically rendered effigies, Lewes’ world-renowned 5th November festivities are organised by no less than seven separate Bonfire societies and attract thousands of visitors every year. Marvel at the traditional processions before finding a prime viewing location for the jaw-droppingly spectacular fireworks.
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Longleat’s Festival of Light
9th November to 5th January
Experience Longleat’s spectacular Elizabethan estate in a whole new light, with hundreds of illuminated displays lighting up 30-acres of the magnificent grounds. Pay the resident wildlife a visit on the famous safari before taking in the house in its Christmas adorned splendour, then explore the giant Chinese lanterns depicting myths, legends and mystical creatures as the evening draws in.
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SHOP THE LOOK
SHOP THE LOOK
SHOP THE LOOK
Nottingham’s Winter Wonderland
15th November – 31st of December
It’s never too early to get into the festive spirit, so don your Christmas knitwear and head down to Nottingham’s Winter Wonderland. The Old Market Square will be transformed with an array of pine trees, snow topped cabins and an ever-popular ice rink. Sip on something mulled, stock up on stocking fillers at the Bavarian market, then practise your pirouettes with a spin on the ice. The Christmas countdown starts here.
Duck Cottage Pie
Recover from the excitement and schedule an evening in with Rick Stein’s Duck Cottage Pie. Taken from Rick’s new cookbook, Secret France, this dish perfectly marries rich, tender confit duck and bubbling Comté cheese for the ultimate in comfort food. Don your cosiest loungewear, pour yourself a glass of something red, and tuck in.
Ingredients
4 Confit duck legs
4 shallots, chopped
A few fresh thyme sprigs, leaves stripped and chopped
175ml red wine
200ml Chicken stock
Handful flatleaf parsley, chopped
800g potatoes, cut into 5cm chunks
100–125ml warm milk
150–200g Comté cheese, grated
Salt and Rick’s peppermix or black pepper
Warm the confit duck legs over a gentle heat to release the fat, then pour the fat into clean jam jars. You will need some for this dish, but save the rest for roasting potatoes another day.
Remove the skin from the duck legs and discard it or slice and roast as a nibble. Pull away the duck meat with a couple of forks and shred it, removing and discarding any bones and gristle.
Heat 2 tablespoons of the duck fat in a pan, add the shallots, thyme and half a teaspoon of peppermix or plenty of black pepper. Allow the shallots to brown gently and once they are golden, add the wine and stock, then bring to the boil.
Cook for a few minutes, then add the duck meat and the chopped parsley. Stir and set aside.
Preheat the oven to 210°C/Fan 190°C. Boil the potatoes in salted water for 20–25 minutes until tender. Drain them well, then add the warm milk and mash until smooth. Season with salt and a big pinch of peppermix or some black pepper.
Grease a baking dish measuring about 18 x 28cm with duck fat. Pile in the meat mixture, then cover with mashed potatoes. Sprinkle the grated cheese on top and bake for about 25 minutes until heated through and browned on top.
Serve with a green salad, green beans with garlic and fried breadcrumbs or carrots à la fermière.
