As November draws us towards the darker days of winter, perhaps there is a lesson in celebrating light wherever we find it. Let's embrace the traditions that make our communities diverse and vibrant, and remember that life's sweetest moments can sometimes be edible
There is something eternally uplifting about the festivals which bring light in the darkness. Christmas lights start twinkling in stores across the country from September, the menorah is lit for Chanuka for eight days from 4 December, and Diwali, which this year falls on Sunday 8 November, brings its message of hope, renewal and the triumph of good over evil.
For five days, homes glow with candles and diyas, families gather, and sweets are exchanged as expressions of love, generosity and good fortune. At a time of year when the evenings are drawing in, its sentiment feels particularly poignant: even in the darkest moments, there is light to be found, and that is always worth celebrating.
Diwali, the Hindu Festival of Lights, is a beautiful reminder of the joy that comes from sharing life's sweetest moments. Traditional Indian sweets, mithai, are an integral part of the celebrations, symbolising happiness, prosperity and the sweetness of life itself. Offered to deities such as Goddess Lakshmi as prasad – and shared widely with mortals – they represent gratitude, connection and the hope of good things to come. For many, Diwali also commemorates Lord Rama's return to Ayodhya following his victory over Ravana, celebrating the triumph of good over evil. An immortal victory celebrated by very human expressions of joy: getting together, sharing food and wishing one another well.
Across cultures and traditions, food plays a central role in marking life's milestones, from religious festivals and seasonal gatherings to birthdays, weddings and family occasions. So much prejudice stems from fears of the unknown, but we can all benefit from deepening our mutual understanding of colleagues, friends and neighbours – and festivals are a joyous place to start. Whether or not we are familiar with another community’s traditions, approaching them with curiosity and respect often only reveals how much we share: a desire for happiness, connection and, often, a little something delicious to mark the moment.
This month, Diwali's message of light and joy seems especially fitting. The days are shorter, the mornings colder, and the temptation to retreat indoors with something comforting becomes ever stronger. Although not satvik (pure), increasingly chocolate is enjoyed, shared and gifted during the festival, and that’s a source of pleasure that many of us share – regardless of spiritual belief. It might be a square of dark chocolate after a busy day, a warming hot chocolate on a chilly afternoon, something indulgent to accompany a well-earned cup of tea, or a cosy Sunday afternoon spent baking something delectable to brighten up the week ahead. Whatever the choice, at this time of year these treats feel particularly appealing.
If you need a science-backed reason to reach for the sweet stuff, then colder weather can encourage us to seek out energy-dense foods, and reduced daylight can influence mood, sleep and appetite. Plus, let’s face it we are surrounded by shop windows filled with festive displays, seasonal packaging appears on shelves, and temptation is everywhere: it is hardly surprising that November becomes a month of indulgence.
Food is one of the joys of life, and the best approach to any indulgence is to enjoy it mindfully, be it a beautifully made chocolate, a homemade biscuit, or a thoughtfully chosen gift.
Chocolate delicacies worth discovering…
Dark and delicious: Cox & Co
For those who appreciate a more complex, grown-up chocolate Cox & Co is worth exploring. Farm-to-bar dark chocolate, which is farmed sustainably, fully traceable and slave labour free offers depth and intensity, making it a good choice for anyone craving a richer, less sugary flavour profile. Interesting flavour combinations add to the appeal: try Aleppo Chilli and Cherry, Bee Pollen and Honey or for a sweet take on umami, Miso and Caramel. coxandcocacao.com
Plant-based crowd-pleasers: Happi
Proving that plant-based needn’t mean compromising on taste, mouthfeel or popular flavour combinations, Happi offers ethical vegan chocolate with broad appeal. With lower sugar content than other chocolate brands and an emphasis on fun, cacao is sourced directly from Columbian farmers for a fair price and blended with oat milk to create smooth and creamy bars, buttons, slabs and spoons. Varieties include Salted Caramel, Pistachio Crunch and Cherry and Almond. happichoc.com
Unapologetic indulgence: Cocomelt
Cocomelt has become something of a viral sensation for their extravagantly chocolatey, indulgent goodies. Based in London, they now offer next-day nationwide delivery (we know, we are essentially enablers at this point). However, it would hardly be fair to gatekeep. If, like us, you have developed a Nigella-flavoured obsession with goo-factor, try the cookies. However, the chocolate covered – smothered – medjool dates are a great shout for festive gifting. The toffee-like fruit pairs beautifully with its white, dark or milk chocolate coating. cocomelt.uk
Get Your Bake On: Chocolate and Pistachio Shortbread
There is something deeply satisfying about baking from scratch, particularly when the weather outside calls for a peaceful afternoon in the kitchen. These chocolate and pistachio shortbread biscuits combine buttery richness with deep cocoa flavour, crunchy green pistachios and a generous coating of dark chocolate. Perfect alongside a cup of tea or coffee and, if you're celebrating Diwali, they make a thoughtful homemade gift to share with friends and neighbours.
The secret is to use good-quality ingredients and allow the dough plenty of time to chill. We particularly recommend Matthews Cotswold Flour's Maizebite flour, which works beautifully with quality butter and brown sugar to create a wonderfully indulgent biscuit.
Ingredients
- 170g butter, room temperature and softened
- 55g golden caster sugar
- 30g muscovado sugar
- 200g Matthews Cotswold Flour Maizebite flour, sieved
- 2 tbsp cocoa powder
- 100g dark chocolate
- 100g green pistachios, chopped
Method
- In a bowl mix together the sugars and butter until thoroughly integrated
- Add in the flour, cocoa powder, 50g pistachios and mix until all ingredients come together to make a dough.
- Roll the dough into a long 3-4cm wide log and wrap in greaseproof paper, then place in the freezer for at least 1 hour. This allows the butter to cool fully which is super important. If the butter is not fully cooled, once you place it in the oven the butter and sugar will melt too fast and cause flat, thin shortbreads which not only won’t look as good, but also will lack and buttery thickness of a proper shortbread.
- After the hour of freezing is over, preheat the oven to 185oC and take your dough out of the freezer. Cut the log very slowly and gently so it doesn’t crack (if it cracks leave it for 5 minutes – no longer – to thaw slightly which will make cutting easier). Cut into 1 cm thick slices and place them 3cm apart on a baking tray lined with greaseproof paper.
- Bake for 12-15 minutes on the middle shelf until cooked through, then take out and don’t touch. Allow them to cool – cooling hardens them slightly, which makes them easier to move.
- While cooling, place water in a pot on a medium heat and place a heatproof bowl over the pot – it shouldn’t touch the water. Add in your chocolate and stir until fully melted. Take off the heat.
- Dip each biscuit into chocolate and place on a drying rack and then sprinkle the rest of the pistachios on your biscuits.
With thanks to Trisha Jones aka @mysugarthumb for sharing this delicious recipe created using Matthews Cotswold Flour, cotswoldflour.com.
