Softly spiced with fragrant nutmeg and cinnamon, this delicious side dish is perfect served alongside roasts or cold meats. Handily, it can be prepared in advance and reheated; the cooked cabbage can also be frozen until needed. Serves 8 as a side dish.
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With its festive colouring and yule-log shape, tasty Spinach Roulade won’t look out of place on your Christmas table. This recipe is often made with Parmesan or Pecorino cheese, but we’ve chosen Devon-made Hawkridge Mature Cheddar for our version because we know it’s vegetarian (and tastes delicious). Handily, the Roulade is served at room temperature, so it can be made ahead of time and refrigerated until you are nearly ready to eat. Serves 8.
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Packed with tasty Italian-inspired flavours, this wonderful winter salad is a great way to use up any uncooked brussels sprouts still lurking in the fridge. Serves 4.
We’ll never tire of roast potatoes (or of finding new ways to enjoy them!). This recipe uses polenta for extra crunch and rosemary for flavour – though you can use any woody herbs you like, including thyme or sage. Serves 4 as a side dish.
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This impressive-looking roast is perfect for entertaining, especially as it’s quick and easy to prepare; the simple marinade works its magic overnight, so all you need to do is put it in the oven the next day! Serves 8.
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Rack of Lamb always makes a great centrepiece – this recipe uses simple ingredients that really let complement the rich flavour of the meat. Serves 4.
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After falling out of fashion for several years, this classic starter is finding favour once more, and for good reason; luscious prawns sit atop crisp lettuce, drizzled with a delicious piquant dressing. Definitely an oldie-but-goodie! Serves 2.
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This simple recipe uses spiced, clarified butter to preserve the shrimp for later use. Originally hailing from the north of England, where it’s still made with tiny brown Morecambe Bay Shrimps, it’s a great way to use Brown Shrimps (or any other shrimps). Best served with a big plate of warm toast. Serves 6.
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This fabulously flavourful tart has a rich pear and blue cheese filling encased in a walnut pastry shell. Serves 6.
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This delicious vegetarian Wellington deserves a central spot on your celebratory table! Serves 6.
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This is a straightforward recipe that can be made ahead and refrigerated until needed – just give it enough time to come up to room temperature before serving. Serves 8 as part of a spread.
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Cooking a gammon joint in cola and then glazing it with spiced maple syrup may sound downright odd, but the result is deliciously more-ish! Don’t let the long cooking time put you off – the recipe can be made up to two days ahead and refrigerated until needed. Serves 6-8.
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Slow-cooked leeks, rich Cheddar and fresh herbs make this a super meat-free centrepiece for your festive table. Serve with roast potatoes, a tangy chutney or cranberry sauce and a selection of your favourite veg. Serves 4.
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Luscious lobster and king prawns in a rich, creamy white-wine sauce, all served on a scallop shell. What a treat! Serves 4.
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This super-comforting soup smells as good as it tastes! For a vegan version, substitute maple syrup for honey, use an extra splash of oil instead of butter, and use your preferred plant milk. If you have any leftovers, it freezes well – perfect for an easy meal when you need a break from the kitchen. Serves 4.
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Fresh, sweet scallops pair deliciously with flavour-packed chorizo in this easy one-pan recipe. It’s worth laying the table before you start to cook, as it doesn’t take long! Serves 4.
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Made with seasonal game, this classic pie is a cold-weather favourite; rich and savoury, it’ll definitely warm you up after a wintry walk! If other game is not available, you can just use diced venison for the filling. Serves 6.
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If you have cooked a beef joint recently, use any leftovers to create these tasty little morsels. Serves 10 as part of a buffet-style spread.
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Sprouts and bacon are always a crowd-pleasing combo. Serves 10 as part of a buffet-style spread.
This festive, flavour-packed treat is delicious with a good dollop of our Quick Christmas Chutney. If Christmas Trees are not your thing, you can cut the pastry into a wreath, star, bauble or any other festive shape – and if you find you have leftover filling, it’s great stuffed into Portobello mushrooms and popped under the grill. Serves 4-6.
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This savoury vegetarian crumble is packed with hearty veg and chickpeas, and topped with a delicious nutty crumble. To make a vegan version, simply substitute the butter and cream for plant-based alternatives. Serves 4.
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This hearty, vegan-friendly pie will make a great alternative (or additional) centrepiece for your Christmas table. Serves 6.
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Give leftover Christmas-dinner veg a new lease of life in this tasty and flexible recipe. It’s a great way to use up cooked veg, odds and ends from the cheeseboard and even sauces or chutneys – best of all, it really doesn’t taste like ‘leftovers’! Serves 2-4.
Don’t be daunted by the list of ingredients and the lengthy method (a lot of the prep-time for this recipe is just roasting the cauliflower); it’s a show-stopping vegetarian centrepiece that’s sure to temp meat-eaters, too! Serves 4-6.
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Double cream adds a little touch of luxury to the traditional pairing of Brussels sprouts and chestnuts in this simple, time-saving and tasty recipe. Serves 6-8 as a side.
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Based on a classic recipe from the south of France, these pissaladières may be small but they pack plenty of flavour, thanks to their delicious anchovy, olive and slow-cooked onion topping. To save time, the onions can be cooked up to three days ahead and stored in the fridge until needed. Makes 24.
Delicious smoked salmon is a perennial finger-food favourite; here, we’ve paired it with rich, dark rye bread and a fresh cream cheese and chive topping.
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Perfectly suited (but by no means limited to) vegetarian guests, this flavour-packed stuffing is even better with veggie gravy served alongside. Serves 6-8 as part of a main course.
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The perfect Christmas drink, as it can be made well ahead, then brought out of the fridge as guests arrive – or serve it hot for a traditional winter warmer.
This tasty vegetarian recipe will make an impressive meat-free centrepiece for your festive table. It’s also pretty versatile – the walnuts can be swapped for other chopped nuts, and thin slices of sweet potato or even carrot would make good alternative toppings. Serves 4-6.
These light little puffs are quick and easy to make. Serves 10 as part of a buffet-style spread.
Rich, succulent duck breast is complemented perfectly by a red wine gravy in this deliciously indulgent meal for two. Serves 2.
Don’t be put off by the long list of ingredients – there’s a bit of hob-top cooking here, but the oven does most of the work, and the results are well worth it! *Please note; you will need a 24cm circular bundt or savarin tin*. Serves 6.
This fresh, easy sauce doesn’t require any cooking, so you can make it ahead and refrigerate until needed – take it out of the fridge when you start cooking your steaks (we like it with Greendale Beef Sirloin Steaks and baby potatoes).
These tasty pinwheel rolls grow together as they bake – serve with soup, and tear off a roll or two at the table. Makes 12 little rolls.
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This classic Italian festive recipe is made with tightly-rolled and slowly-roasted pork belly (pork loin or shoulder will also work well), flavoured with garlic and mediterranean herbs. Marinated overnight, it’s initially cooked ‘low and slow’, before a quick final blast of heat; the result is tender, melt-in-the-mouth meat, complemented by a layer of satisfyingly crispy crackling – we have to say, it looks pretty spectacular, too!
