Our resident Sweet Spotter had the (mis)fortune of eating a selection of widely available chocolate truffles to save you one more Christmas chore ….

• The best supermarket mince pies, tasted and rated

A perfect chocolate truffle, for me, has a fine, tempered shell that, with a soft, satisfying snap, gives way to a ganache that melts luxuriantly on the tongue (and, failing that delicate snap, then give me a classic bitter dusting of cocoa). Truffles may come in endless variations, but at their core, they are simply chocolate and cream, which makes the quality of both non-negotiable.

A good dark chocolate, about 60-70% cocoa, brings complexity and depth without bitterness, while the right cream-to-chocolate ratio creates a ganache that’s smooth, rich and just soft enough to dissolve in the mouth. Any further additions such as salt, liqueur, citrus, coffee or spices should never be dominant. And, whatever the finish, be it cocoa powder, toasted nuts, coconut or a glossy shell, it should complement rather than compete with the chocolate ganache inside.

Enfield’s family-run Neco Tantuni, which specialises in Turkish street food, secured place among other Michelin-starred restaurants on Vittles 99-strong list

On a list of London’s best restaurants, you would expect to see the usual Michelin-starred suspects such as The Ledbury, Ikoyi and The Ritz. But high among these culinary heavyweights sits a humble salonu tucked away in the depths of north London.

Neco Tantuni, a small Turkish eatery specialising in the foodie delights of Mersin, a city located on the southern coast of Turkey, has been crowned the fourth best restaurant in London by Vittles, the trendy food magazine that has become a bible for those looking for the best (and more off-the-radar) grub in the capital.

Three sweet treats for even the fussiest sweet tooth: fig and hazelnut crumble mince pies, sherry and raisin ice-cream, and chestnut and pear meringues

Out of sheer laziness, this is a no-churn, very quick to assemble take on things. I tend usually not to recommend no-churn ice-creams unless there is booze involved, so this sherry and raisin one is a great candidate (the alcohol stops the ice-cream from becoming too hard and crystallised). And keep the leftover egg whites from the mince pies to make the chestnut and pear meringue, an alternative for the Christmas pudding haters at your table – there is always one. I think it’s important to have at least two puddings at Christmas.

Hobnobs, ricotta, chocolate and amaretto – what’s not to like?

I believe in divine communion, especially when it comes to food; an alliance of ingredients that come together as though they were meant to feed spirit and body. It might be too lofty to say that this semifreddo is divine, but the combination of Hobnobs, ricotta, chocolate and amaretto really does it for me. That said, there are many alliances that can be formed in the Christmas store-cupboard, so use this as a base for any biscuits, dried fruit and chocolate to which you feel most spiritually aligned.

Whether giving as a festive gift or just enjoying during your own yuletide celebrations, these whiskies – and whiskeys – will bring the warmth

• I tried 60 low- and no-alcohol drinks: here are my favourite beers, wines and spirits

Searching for a whisky this Christmas? From Speysides to single malts, Japanese whiskies and special edition bottlings, the sheer choice can be overwhelming.

If you’re looking for a delicious dram to enjoy with your mince pie, a versatile bottle to have on standby this party season or the perfect gift, there’s a whisky out there with your name on it. It needn’t cost the earth either: I’ve found sustainable B Corp whiskies and pocket-friendly blends along with higher-end options to suit everyone’s budget.

A margarita dressed in a red vermouth coat with white tequila trimmings … ho ho ho

This smoky, deep-red cocktail takes its cue from our Latin roots, but with a seasonal twist. The mix of mezcal, tequila and vermouth is warming and vibrant, while pomegranate and rosemary lend a winter accent that makes it as fitting for a Christmas gathering as for a relaxing night in.

Maria Yanez and Carlos Socorro, Tiny Wine, London W1

This rich and moreish (and plant-based) yule log is a Lebanese Christmas favourite that harks back to the country’s French colonial past

I love a yule log, also known as a bûche de Noël. It’s a remnant from the time when Lebanon was a French colony, which lingers to the modern day, and is popular in Lebanese bakeries and patisseries over the Christmas period, often decorated with small figurines, plastic holly leaves and festive messages. Those decorations, and the trompe-l’oeil nature of this treat, enchanted me as a child, and I wanted to bring back some of that enchantment with this take on a woodland yule log.

This is an edited extract from Beyond Baking, by Philip Khoury, published by Quadrille at £30. To order a copy for £27, go to guardianbookshop.com

From sustainable and low-alcohol tipples to Snoop Dogg and Dr Dre’s surprisingly sippable bottle, these are the gins worth your time – and tonic – this Christmas

• The best whisky, from scotch and single malt to bourbon

It’s party season; better make sure the bar cart is fully stocked before friends and family descend. Gin forms the basis of many well-known cocktails, including the negroni, French 75, bramble, gimlet and – 2025’s favourite – the martini. Selecting a decent bottle – or two – will give your usual G&T an upgrade and ensure your Christmas drinks party will be one to remember.

But what is gin? Essentially, it’s a distilled alcohol made from a neutral spirit (usually derived from grain), flavoured with juniper berries and bottled at 37.5% ABV minimum. So, distillers have relative freedom to play around with ingredients, infusions and distillation methods – creating a huge range of gin styles but making it tricky to pick out the right bottle for you.

Not a fan of the traditional festive spread? These recipes are a Christmas feast that even turkeys would vote for

From festive gin sets and cult tequila to beautifully boxed fizz, these Christmas-ready bottles make ideal presents for even the trickiest people on your list

• The best whisky, tested

For the person who has everything – or insists they don’t want a gift – a bottle of something fabulous is often the safest idea. With many brands going the extra mile to make their drinks more desirable at Christmas, it is possible to pick out something special.

Whether you’re looking for a hostess gift to impress, are shopping for hard-to-buy-for dads, or you’ve drawn the short straw in the work secret santa, a well-chosen bottle is a solid choice. From festive gin and cult-classic tequila to painstakingly curated wines and English fizz, there’s a bottle for every taste and budget.

From glühwein to lebkuchen, bratwurst to stollen, recreating the delicacies I sampled in the city’s festive markets is wholly achievable. Plus, a new digital cookbook for a good cause

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Without wanting to sound tediously Scrooge-like, the German-style markets that have become seasonal fixtures in many British cities over the last few decades never make me feel particularly festive. What’s remotely Christmassy – or German – about Dubai-chocolate churros and Korean fried chicken, I grumble as I drag the dog (who enjoys all such things) around their perimeters.

Hamburg’s markets, however, which I was myself dragged around last weekend, are a very different story. For a start, the city has many of them, mainly fairly small – and some, such as the “erotic Christmas market” in St Pauli, with a particular theme. What they all have in common is the range of food and drink on offer … though let’s gloss hurriedly over the phallic gingerbread shapes on sale at St Pauli in favour of the eye-opening range of glühwein (white, rosé, kirsch-spiked, blueberry-flavoured), which was far more appealing.

Don’t get pulled in by silly gadgets: buy presents you’d be happy to receive yourself

Alcohol is an unavoidable part of a festive spread (for more advice on which wines, beers and other drinks I like for each and every occasion, take a look at last week’s Christmas drinks guide), but, sometimes, a drink deserves a place under the tree as well as around it – especially if it’s an easy win for a drinks devotee for whom you need to buy a prezzie.

As I said at this time last year, don’t waste your time and money on fancy-dan wine kit and gadgets: I am speaking for myself here, of course, but a lot of it will ultimately find its way to a kitchen drawer, never to be seen again. I am always running out of corkscrews, however, and the one from St John is iconic and monochrome, or maybe something sleek and silver from Fortnum & Mason, perhaps?

Save a used teabag to flavour dried fruit, then just add whisky for a boozy festive treat

A jar of tea-soaked prunes with a cheeky splash of whisky is the gift you never knew you needed. Sticky, sweet and complex, these boozy treats are wonderful spooned over rice pudding, porridge, yoghurt, ice-cream or even panna cotta.

Don’t waste a fresh tea bag, though – enjoy a cuppa first, then use the spent one to infuse the prunes overnight. Earl grey adds fragrant, citrus notes, builders’ tea gives a malty depth, lapsang souchong brings smokiness, and chamomile or rooibos offer softer, floral tones. It’s also worth experimenting with other dried fruits beyond prunes: apricots, figs and/or dates all work beautifully, too.

Italian cooking added to ‘intangible cultural heritage’ list after campaign by Giorgia Meloni’s far-right government

Unesco has officially recognised Italian cooking as a cultural beacon, an endorsement hailed by the far-right prime minister, Giorgia Meloni, whose government has put the country’s food at the heart of its nationalistic expression of identity.

The announcement, made on Wednesday during the UN cultural body’s assembly in Delhi, means Italian cuisine – from pasta and mozzarella to wine and tiramisu – will be inscribed on the coveted list of “intangible cultural heritage”.

Sweet, Mexican-inspired seed and salted spice brittle, and super-savoury XO sauce-laced cheesy pinwheel cookies

Edible Christmas gifts are a great excuse to get experimental with global flavours. For spice lovers, this moreish Mexican brittle, which is inspired by salsa macha (a delicious chilli-crunch), is sweet, salty, smoky, crunchy and has hints of anise. Then, for savoury lovers, some cheesy pinwheel cookies enlivened with XO sauce. XO is a deeply umami condiment from Hong Kong made from dried seafood, salty ham, chilli and spices. Paired with tangy manchego, it adds a funky kick to these crumbly biscuits.

Using store-bought deli goods, Alice Zaslavsky builds a vegetarian showstopper for the Christmas table – with minimal cooking

• Check out more Alice Zaslavsky recipes

So you’re hosting a festive shindig in December and there are vegetarians in the crowd – or maybe the vego is you? You want to put on a good centrepiece but you’re not feeling the nut loaf vibes. What to do?

Festive catering for vegetarians is far easier in the northern hemisphere, where you can whack on a big chunk of pumpkin or stuff some peppers, and let them bake away while you roast the chestnuts and mull the wine.

Two easy bakes to share or gift: soft and peppery gingerbread cookies and a ginger and pumpkin loaf with spiced lemon icing

As a self-proclaimed America’s sweetheart (Julia Roberts isn’t using that title any more, is she?) who moved to the UK nearly 10 years ago, there are a few British traditions and customs that I have adopted, especially around Christmas time. However, there are also a few American ones that I hold on to staunchly: one is the pronunciation of “aluminum”, and another is the importance and beauty of a soft cookie. In both of these easy but delicious bakes to share, I use spice and heat to balance the usual sweetness with which the season can often overload us.

Want to shrink your festive footprint? These practical, expert-backed tips can help make silly season more sustainable

• Where do all the products the Filter tests end up?

Whether it’s the gift wrap (108m rolls discarded annually), the food (the average family wastes about £60 of it over the festive period) or the dreaded plastic packaging (more than 114,000 tonnes of it is discarded during Christmas in the UK), there is a lot of unnecessary festive stuff. According to Waste Direct, the UK produces 30% more waste at Christmas than at any other time of year.

A few years ago, a family member started a conversation about finding Christmas overwhelming because they were receiving gifts they didn’t really want or need. That sparked a chain reaction whereby we now have a more considered Christmas, choosing presents more wisely (or not at all) and cutting down on the excess. I’ve taken this experience – which has been truly rewarding – plus the advice of experts, to explore easy and joyful ways to be less wasteful this Christmas.

A rich, buttery crumb, a hint of bittersweet coffee, a spot of icing and a cherry on top … better gift them before you scoff them

These festive cookies are inspired by The Nutcracker’s Land of Sweets sequence, in which coffee and sugar plums are two of the flavours used to conjure a fanciful world of decadent diversion. Anything from a hard candy to a candied fruit can qualify as a “sugar plum” and, in the case of these cookies, the sugar plum is represented by the amarena cherry. Coffee’s bitterness balances the sweetness of the fruit and the rich butteriness of the dough, while the oat flour adds a dash of shortbread-like delicateness.

Brian Levy is the author of the Formal Assignment newsletter and Good & Sweet, published by Avery at £35.99. To order a copy, visit guardianbookshop.com

The pistachio-crammed craze makes a superb gift. Our in-house perfectionist tries all the fiddly bits for you …

If you’re asking what on earth chocolate has to do with a city with an average annual temperature of 28C, then you must have been stuck in the desert for the past three years. Because, since its creation in the UAE in 2022, apparently to satisfy chocolatier Sarah Hamouda’s pregnancy cravings for pistachio and pastry, this bar has taken over the world. Though food (among those with the luxury of choice, at least) has never been immune to the absurdities of fashion, the internet has supercharged and globalised the process, so much so that pistachios, which back in January were dubbed “the new pumpkin spice” by this very newspaper, are now everywhere, from Starbucks lattes to Aldi mince pies.

The thing is, however, that whatever your thoughts on green, sugary, coffee-adjacent beverages, Hamouda’s Dubai chocolate developed for Fix Dessert Chocolatier has triumphed, because it really does taste as good as it looks: crunchy pastry, sweet chocolate and rich, slightly savoury nut butter are an incredibly satisfying combination, so a big bar of it is guaranteed to impress under the Christmas tree. Experience demands that I suggest you wrap it in a pet-proof box, however – emergency vet bills are no one’s idea of a great present.

Italian sweets, Irish smoked fish, honey cakes in Belgium … travel writers choose the stores and local delicacies they make a beeline for when travelling

I fell in love with Belgian snacks when cycling the amateur version of the Tour of Flanders some years ago. The feed stations along the route were crammed with packets of Meli honey waffles and Meli honey cake. I ate so many that I suffered withdrawal symptoms after finishing the last of them at the end of the 167-mile route.