Observer Food Monthly

Nigel Slater’s Christmas recipes, featured in this month’s Observer Food Monthly, look just as delicious as we expected them to!

The maple syrup and fig ice-cream terrine is an unusual, yet marvellous, dessert – perfect for anyone who fancies serving up something a little different this Christmas Day.

Find the recipe here.

Nigel Slater's maple syrup and fig ice-cream terrine

Did you know?

Québec exports its maple products to more than 50 countries

Everywhere it goes, consumers of all ages appreciate maple’s unique flavour.

Scientists are studying maple’s potential health benefits

Studies now underway include those on the antioxidant properties of the polyphenols naturally present in maple syrup, with a recent study indicating that maple syrup is better for cardiometabolic health than refined sugar.

Maple syrup can be used as a sugar substitute in most recipes

In cake and most dessert recipes, for each 250ml (1 cup) of syrup used, simply reduce the stipulated amount of liquid (water, milk, juice, etc.) by 60ml (1/4 cup).

A natural source of energy

Maple syrup is a natural source of energy. Check out our recipes for food and drinks before, during, and after exercise.