The Spectator

The perfect Christmas hamper

The Spectator team pick the choicest ingredients from this year’s crop of festive baskets

Savoury

Rich olives salted à la Grecque with herbs Provence Waitrose family hamper: Not Provencal or Greek but Moroccan, these black Beldi olives, sprinkled with dried herbs, are plump, soft and not too salty. — Clare Asquith

Mini crocq salami bites Harrods Montpelier hamper: Little parcels of meaty joy to go with cheese and wine. A snack to gorge on. — Sebastian Payne

Parmesan, rosemary and chilli crackers Ottolenghi hamper: I’d eat a beer mat fried with Parmesan and chilli, and rose-mary gilds the lily. My mother-in-law would have scoffed the lot. If I hadn’t. — Sam Leith

Salami Fattoria La Vialla hamper: Salami can be so chewy you wonder what the meat is. But this is impeccable; succulent and not too peppery.
James Forsyth

Lizzy’s goat’s cheese Greys cheeses hamper: Cheeses by Lizzy adorn many a Spectator lunch. Her Valençay unpasteurised goats’ cheese is smooth and gooey.
Camilla Swift

Sugo di carne della Toscana and Calamari pasta Fattoria La Vialla hamper: The sauce is better than homemade, the pasta rugged and wholewheat. An antidote to seasonal pâté and cheese fatigue.
Victoria Lane

Hickory smoked almonds and cashews Waitrose family: I love the taste of smoked meat, but now that’s officially carcinogenic I need a replacement. These nuts are the perfect methadone for recovering bacon junkies.
Fraser Nelson

Sweet

Mince pies Ottolenghi: I’m picky about mince pies but no more disgusting mouthfuls spat into festive napkins — I’ll only eat Ottolenghi’s. The pastry is flaky not floury, the mincemeat sweet with plump raisins and a whiff of brandy.
Mary Wakefield

Lemon & Pistachio Cake Forman & Field hamper: A rare combo with African and Middle Eastern influences. Sharp lemon and sweet pistachio melt into a moist mouthful.
Brian Hancill

Already a subscriber? Log in

Keep reading with a free trial

Subscribe and get your first month of online and app access for free. After that it’s just £1 a week.

There’s no commitment, you can cancel any time.

Or

Unlock more articles

REGISTER

Comments

Don't miss out

Join the conversation with other Spectator readers. Subscribe to leave a comment.

Already a subscriber? Log in