Fresh festive flavours

 

Get seasonal with Silvia Nacamulli's chestnut-filled sufganyot. The shops are filled with chestnuts so they're be a snip to make. 

 

If you prefer a savoury note, Anne Shoote's fish fritters (from her gorgeous book, Cherish) are bursting with zingy sumac, which is perfectly paired with a zesty lemon and nutty tahina dipping sauce. 

Anchovy takes these polenta-based anchovy fritters. from Silvia Nacamulli to another level. An umami-packed Chanukah canape - perfect with a glass of crisp white wine or fizz.