Nest building

Yes, it's not quite December yet but already life is becoming a little bit Christmassy!

A great way to slowly introduce your home to the festive season that will soon be upon us is by bringing in some foliage, and not only will it look good, it will smell amazing too.

Get down to your florists and grab some berries and greenery. Go for stems of eucalyptus, hypericum or the stunning ilex for pure pre-Christmas drama. But don't go OTT, save that for the big day and just display your greenery and winter berries in simple white crockery or galvanised buckets.

And for some night time ambience, place a white pillar candle next to your display.


Visit it

A Christmas craft fair will take place in the Courtyard at Harewood at the weekend, with more than 80 stalls including toys, jewellery, glassware and ceramics, crafts and cards.

The Courtyard Shop and cafe will also be open.

The fair will be held from 10am to 5pm today, Saturday and Sunday.

Tickets are £5 for adults, and include entrance to The Christmas Craft and Gift Fair, Harewood grounds and a below stairs in the house tour.

To book, call 0113 218 1000


Read it

Dear Me: A Letter To My Sixteen Year Old Self

Simon & Schuster £12.99

We could have all used words of wisdom at the difficult age of 16 - we think we are grown up but are really still children. What would you have needed to hear at that age, that with the wisdom of experience you could now impart? Celebrities, writers, musicians, actors, captains of industry and inspirational figures are invited to write a personal letter to their 16-year-old self offering words of comfort, warning, cajoling, succour and advice. Each letter offers a unique and personal insight into those personalities featured.


Listen to it

Gilles Peterson presents Havana Cultura

New Cuba Sound

Recorded during a frenzied 10-day trip to the Cuban capital this summer, Havan Cultura is BBC Radio 1 DJ Gilles Peterson's salute to the sounds of modern Havana.

Jazz, funk, hip-hop and Afrobeat nestle up to traditional rumba rhythms in a melting pot of styles that's a far cry from the altogether more sedate Buena Vista Social Club.

Peterson predicts great things for Danay, the 21-year-old singer whose sweet, soulful vocals grace four tracks on the first disc; there's much to enjoy too in the sensual arrangements of pianist and band leader Roberto Fonseca.

The second disc is more of a snapshot of contemporary Cuban talent and features some standout performances from Wichy de Vedado, Doble Filo and the Amy Winehouse-sampling Los Aldeanos.

A thrilling addition to the raft of albums released this year to mark the 50th anniversary of the Cuban revolution.


Get fit

Richard Hill gives you his exercise advice...

It's a tough decision what food choices to make during the Christmas season. Tempting, high-calorie food is everywhere, but try to keep these guidelines in mind:

Choose soup or melon, not pate

Soup is usually full of good stuff if fresh and melon is also a great choice.

Choose turkey or other lean protein

Avoid something encased in pastry, like beef wellington.

Choose fruit or sorbet, not Christmas cake or cheese

Fruit is full of goodness and sorbet is low in calories.

Choose nuts, not chocolate

Most nuts are a great snack choice and some are high in good fats.

For more information on Richard's classes visit www.richardhill.org.uk or www.funclasses.co. uk


Eat it

It's the season for Spanish persimmon. These increasingly popular exotic fruits are in British supermarkets for a short season – from early October through to December. The persimon's sweet flavour is similar to that of mangoes and peaches. It can be eaten fresh like an apple with the skin on, or prepared in salads, with poultry, lamb or pork, and used in a range of desserts.



Chicken and caramelised persimmon tagine

Serves 4

Ingredients

4 chicken drumsticks + thighs, skin removed

2 cloves garlic, crushed to a paste with salt

1 teaspoon ground cinnamon

1 teaspoon whole cumin seeds

300ml water

30g butter

15 strands of saffron

1 large onion, grated coarsely

3 persimons, peeled and cut into wedges (sixths)

¼ teaspoon ground ginger

3 tablespoons roughly chopped coriander

Sea salt and black pepper

Caramelised persimmons (topping)

3 persimmons, peeled + quartered

30g salted butter

1 pinch of cinnamon

Garnish

Fresh coriander leaves

1 tablespoon lightly toasted sesame seeds



Method

Rub the chicken with the crushed garlic and the cinnamon and allow to sit for 20 minutes.

Toss the chicken with all the other ingredients and season with salt and pepper.

Place in a tagine, frying pan or saucepan with a tight fitting lid. Simmer lid on for 1 ½ hours. Turn the chicken half way through cooking and check the sauce is not drying out too much or catching. If it is, add a little water.

To caramelise the persimons, gently melt the butter a frying pan. Place the persimons in the pan and turn up the heat to brown/caramelise on two or three sides (trying to keep the caramel on the fruit, not in the pan). Sprinkle with a little salt and cinnamon.

When the chicken is ready, it should be almost falling off the bone and the sauce thick and not too watery. Taste for seasoning. Serve the chicken with the caramelised persimons, coriander and sesame seeds on top.