Ekani Ella Christmas for two is a chance to cook something special without the stress of a big table. These ten recipes, inspired by Jamie Oliver’s relaxed, flavour-first cooking, are all scaled for two people, from a mini turkey breast roast and individual beef Wellingtons to duck, lamb and poussin, plus the trimmings and two easy puddings.
Everything uses ordinary tins and pans, cooks in a sensible time and leaves very little washing up. Pick one main, add a couple of sides and a pudding, and you have a proper Christmas dinner that still leaves room to relax.
1. Mini Turkey Breast Roast for Two
A small turkey breast joint with sage and lemon butter gives you the classic Christmas roast in about an hour. There may even be a little left over for a Boxing Day sandwich.
Servings: 2, with leftovers · Total time: 1 hour 20 minutes, plus resting
Ingredients
- 1 x 750g boneless turkey breast joint, skin on
- 25g butter, softened
- 1 tsp chopped fresh sage
- Zest of 1/2 lemon
- 1 garlic clove, crushed
- 4 shallots, halved
- 150ml chicken stock
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 190°C (170°C fan), gas mark 5. Mix the butter with the sage, lemon zest, garlic and seasoning.
- Spread under and over the skin and place in a small roasting tin with the shallots and stock.
- Roast for 55 minutes to 1 hour until golden and the centre reaches 75°C.
- Rest under foil for 15 minutes, then slice and spoon over the tin juices.
2. Individual Beef Wellingtons
Two neat parcels of beef fillet, mushrooms and puff pastry feel like a proper treat. Wrap them the night before and they bake in under 30 minutes.
Servings: 2 · Total time: 1 hour, plus chilling
Ingredients
- 2 x 175g beef fillet steaks, about 4cm thick
- 1 tbsp olive oil
- 1 tsp English mustard
- 150g chestnut mushrooms, finely chopped
- 1 garlic clove, crushed
- 1 tsp fresh thyme leaves
- 2 slices turkey bacon
- 250g puff pastry
- 1 egg yolk, beaten
- Salt and freshly ground black pepper
Instructions
- Season the steaks and sear in the hot oil for 1 minute on each side. Brush with mustard and cool.
- Fry the mushrooms, garlic and thyme for 8–10 minutes until dry. Season and cool.
- Wrap each steak in turkey bacon, top with the mushrooms and enclose in a square of pastry, sealing with egg. Chill for 20 minutes or overnight.
- Preheat the oven to 220°C (200°C fan), gas mark 7. Brush with egg and bake for 20–25 minutes until golden and the beef reaches at least 63°C. Rest for 5 minutes.
3. Duck Breast with Clementine and Cranberry Sauce
Crispy-skinned duck breasts with a quick clementine and cranberry sauce are rich, festive and ready in half an hour. It is a brilliant main for two.
Servings: 2 · Total time: 30 minutes
Ingredients
- 2 duck breasts, skin on
- Zest and juice of 2 clementines
- 50g fresh or frozen cranberries
- 1 tbsp runny honey
- 100ml chicken stock
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C (180°C fan), gas mark 6. Score the skin and season. Place skin-side down in a cold ovenproof pan and cook over a medium heat for 8–10 minutes until crisp. Pour off the fat.
- Turn the breasts and roast in the oven for 8 minutes until the meat reaches 75°C. Rest for 8 minutes.
- Add the clementine zest and juice, cranberries, honey and stock to the pan and bubble for 4–5 minutes until the berries burst and the sauce thickens.
- Slice the duck and spoon over the sauce.
4. Rack of Lamb for Two with Rosemary
A single rack of lamb with a rosemary and garlic crust is quick, elegant and just the right size for two. Serve with a simple pea and mint crush.
Servings: 2 · Total time: 35 minutes
Ingredients
- 1 French-trimmed rack of lamb (6–8 bones)
- 1 tbsp Dijon mustard
- 25g fresh breadcrumbs
- 1 tsp finely chopped fresh rosemary
- 1 garlic clove, crushed
- 1 tbsp olive oil
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C (180°C fan), gas mark 6. Season and sear the lamb fat-side down in a hot pan for 3 minutes.
- Mix the breadcrumbs, rosemary, garlic and oil. Brush the fat with mustard and press on the crumbs.
- Roast for 18–22 minutes until the centre reaches 63°C. Rest for 8 minutes, then cut into cutlets.
5. Lemon and Garlic Roast Poussin
A whole poussin each is a lovely way to do Christmas for two, and they roast in under an hour. Lemon, garlic and thyme keep it simple and delicious.
Servings: 2 · Total time: 55 minutes
Ingredients
- 2 poussins
- 25g butter, softened
- 1 lemon, halved
- 2 garlic cloves, bashed
- 4 sprigs fresh thyme
- 100ml chicken stock
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C (180°C fan), gas mark 6. Rub the poussins with butter and seasoning and stuff each with a lemon half, a garlic clove and thyme.
- Place in a small tin with the stock and roast for 40–45 minutes until golden and the thighs reach 75°C.
- Rest for 5 minutes and serve with the pan juices.
6. Crispy Potatoes for Two
A small dish of crispy roast potatoes with garlic and rosemary is the essential side for any Christmas dinner. They share the oven nicely with any of the mains.
Servings: 2 · Total time: 1 hour
Ingredients
- 500g floury potatoes, peeled and halved
- 3 tbsp olive oil
- 2 garlic cloves, bashed
- 2 sprigs fresh rosemary
- Sea salt
Instructions
- Preheat the oven to 200°C (180°C fan), gas mark 6. Heat the oil in a small roasting dish.
- Boil the potatoes for 8 minutes, drain, steam dry and shake to rough up.
- Add to the hot oil and roast for 40 minutes, adding the garlic and rosemary for the last 15 minutes, until golden and crisp. Season with salt.
7. Sprouts with Chestnuts for Two
A small pan of sprouts with chestnuts and lemon takes just ten minutes. It is fresh, nutty and festive.
Servings: 2 · Total time: 12 minutes
Ingredients
- 200g Brussels sprouts, halved
- 50g cooked peeled chestnuts, halved
- 15g butter
- Zest of 1/2 lemon
- Salt and freshly ground black pepper
Instructions
- Cook the sprouts in boiling salted water for 4 minutes and drain.
- Melt the butter in a frying pan, add the sprouts and chestnuts and toss for 3 minutes until golden at the edges.
- Grate over the lemon zest and season.
8. Honey Carrots and Parsnips for Two
A small tray of sticky honey-glazed carrots and parsnips adds sweetness and colour to the plate. They roast in the same time as the potatoes.
Servings: 2 · Total time: 45 minutes
Ingredients
- 2 carrots, halved lengthways
- 2 parsnips, quartered lengthways
- 1 tbsp olive oil
- 1 tbsp runny honey
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C (180°C fan), gas mark 6.
- Toss the vegetables with the oil and seasoning and roast for 30 minutes.
- Drizzle with honey, scatter with thyme and roast for 10 minutes more until sticky.
9. Chocolate and Orange Pots
Silky chocolate pots with orange zest are made in ten minutes and set in the fridge while you eat. They are rich, so small portions are plenty.
Servings: 2 · Total time: 10 minutes, plus chilling
Ingredients
- 100g dark chocolate, chopped
- 150ml double cream
- Zest of 1/2 orange
- 2 tbsp crème fraîche, to serve
Instructions
- Heat the cream until steaming, pour over the chocolate and stir until smooth. Stir in most of the orange zest.
- Pour into 2 small glasses or ramekins and chill for at least 2 hours.
- Top with crème fraîche and the remaining orange zest to serve.
10. Mini Pavlovas with Berries
Two little meringue nests piled with cream and berries make a light, pretty end to dinner. Bake the meringues up to a week ahead.
Servings: 2 · Total time: 1 hour 30 minutes, plus cooling
Ingredients
- 1 large egg white
- 60g caster sugar
- 1/2 tsp cornflour
- 1/2 tsp white vinegar
- 100ml double cream
- 100g mixed berries
- A few fresh mint leaves
Instructions
- Preheat the oven to 140°C (120°C fan), gas mark 1. Whisk the egg white to stiff peaks, then whisk in the sugar a spoonful at a time. Fold in the cornflour and vinegar.
- Spoon into 2 nests on a lined tray and bake for 1 hour. Turn off the oven and leave to cool inside.
- Whip the cream, spoon into the nests and top with berries and mint.
