From the main event to hearty sides, and sweet treats to easy suppers, these brilliant recipes will see you through the festive season with very little fuss.
- Diana Henry’s chicken pot-roasted in milk, bay and nutmeg;
When Christmas is more about enjoyment than effort, this roast chicken and sauce is far more impressive than the relaxed method would suggest
- Meera Sodha’s sprout nasi goreng;
Simple, spicy, vegan, and the best use for a surplus of sprouts, this take on fried rice is perfect for the in-between days of Christmas
- Nathan Outlaw’s fishmas stew;
A giant pot of seafood makes for a simple but luxurious celebratory meal for any occasion over the festive period
- Christmas dumplings by Michael Zee;
One of the best ways to use leftovers – and make a little go a long way. You can fill dumplings with pretty much anything, but stuffing and chopped sprouts work particularly well
- Roast turkey, chestnut and sausage stuffing, and gravy by Lindsey Bareham;
For some, it’s not Christmas dinner without roast turkey and stuffing. This year, make it a small bird for a small gathering, and get ahead on the trimmings to keep the day stress free
- Pork belly with apple and thyme by Trine Hahnemann;
The quickest, no-fuss festive roast stars the classic pairing of pork and apple – perfect to have on Christmas Eve, like they would in Denmark
- Pumpkin, bean and chestnut soup by Jeremy Lee;
Smoky ham and earthy chestnuts bring the taste and spirit of the season to this hearty, comforting soup
- Sausages, lentils and lemon by Joe Trivelli;
A warming stew for cold December days, or ring in the new year like the Italians do – with sausages and lentils for luck. Here’s to 2021!
- Andi Oliver’s brown sugar, cranberry and rum-glazed Christmas ham;
An impressive, burnished ham to have hot as an alternative festive roast on the day, or cold for easy meals in the lazy days after Christmas
- Citrus-baked salmon with beetroot boiled potatoes by Lopè Ariyo;
With brilliant colours and fresh flavours that pop, this is a main course guaranteed to bring cheer to any table
- Nigel Slater’s salt-crust potatoes with blue cheese and goat’s curd
Jacket potatoes get the festive treatment with smoked salt, extra-crisp skins and a moreish dip (a perfect way to use Christmas stilton)
- Claire Ptak’s snickerdoodles;
These classic American sugar cookies will fill your kitchen with the warming seasonal scent of cinnamon – remember to leave one out for Father Christmas
- Boozy poached pear trifle by Ravneet Gill;
Gently spiced poached pears star in this take on the traditional trifle that’s easy to assemble and customise to taste
