10 Mary Berry Christmas Dinner for Two Recipes

Christmas for two deserves just as much care as a family feast, but without a giant bird and a week of leftovers. These ten recipes, inspired by Mary Berry’s practical and elegant style, are scaled for two people and cover the main course, the trimmings and a pudding to finish.

Choose a small turkey breast, individual beef Wellingtons, duck, lamb, poussins or salmon for the centrepiece, then add crisp roast potatoes and parsnips and buttery sprouts. Everything uses everyday tins and pans, cooks in a sensible time and leaves the afternoon free to relax.

1. Roast Turkey Breast Joint for Two

A small boneless turkey breast joint gives you all the flavour of the traditional roast in about an hour. Herb butter under the skin keeps the meat juicy, and the tin juices make a quick gravy.

Servings: 2, with a little left over · Total time: 1 hour 20 minutes, plus resting

Ingredients

• 1 x 750g boneless turkey breast joint, skin on
• 25g butter, softened
• 1 tsp fresh thyme leaves
• 1 tsp chopped fresh sage
• 1 garlic clove, crushed
• 4 shallots, halved
• 150ml chicken stock
• 1 tsp plain flour
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Mix the butter with the herbs, garlic and seasoning.
2. Loosen the skin and spread the butter underneath and over the top. Place in a small roasting tin with the shallots and half the stock.
3. Roast for 55 minutes to 1 hour, basting once, until golden and the centre reaches 75°C on a thermometer.
4. Rest under foil for 15 minutes. Meanwhile, stir the flour into the tin over the hob, add the remaining stock and simmer for 3 minutes for a light gravy. Slice and serve.

2. Individual Beef Wellingtons

Two neat parcels of beef fillet wrapped in mushrooms and puff pastry feel like a real treat. They can be made the night before and baked 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
• 15g butter
• 1 shallot, finely chopped
• 150g chestnut mushrooms, very finely chopped
• 1 tsp fresh thyme leaves
• 2 slices turkey bacon
• 250g puff pastry
• 1 egg yolk, beaten
• Salt and freshly ground black pepper

Instructions

1. Season the steaks and sear in the hot oil for 1 minute on each side and around the edges. Brush with mustard and cool.
2. Cook the shallot and mushrooms in the butter over a high heat for 8–10 minutes until completely dry. Add the thyme, season and cool.
3. Wrap each steak in a slice of turkey bacon and top with the mushroom mixture.
4. Roll out the pastry and cut two squares large enough to enclose each steak. Wrap, seal with egg yolk and place seam-side down on a lined baking tray. Chill for 20 minutes or overnight.
5. Preheat the oven to 220°C (200°C fan), gas mark 7. Brush with egg yolk and bake for 20–25 minutes until deep golden and the beef reaches at least 63°C in the centre. Rest for 5 minutes.

3. Duck Breasts with Orange and Redcurrant Sauce

Duck breasts are ideal for two, quick to cook and full of rich flavour. A bright orange and redcurrant sauce comes together in the same pan.

Servings: 2 · Total time: 35 minutes

Ingredients

• 2 duck breasts, skin on
• Finely grated zest and juice of 1 orange
• 1 tbsp redcurrant jelly
• 100ml chicken stock
• 1/2 tsp cornflour mixed with 1 tsp water
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Score the duck skin in a criss-cross pattern and season.
2. Place skin-side down in a cold ovenproof frying pan, then cook over a medium heat for 8–10 minutes until the skin is crisp and golden. Pour off the fat.
3. Turn the breasts and transfer the pan to the oven for 8 minutes until the meat reaches 75°C. Lift onto a board and rest for 8 minutes.
4. Add the orange zest and juice, redcurrant jelly and stock to the pan and bubble for 3 minutes. Stir in the cornflour mixture until glossy. Slice the duck and spoon over the sauce.

4. Rack of Lamb for Two with Mustard Crust

A single rack of lamb is the perfect size for two and looks impressive with very little effort. The mustard and herb crust keeps the meat tender and adds a golden finish.

Servings: 2 · Total time: 40 minutes

Ingredients

• 1 French-trimmed rack of lamb (6–8 bones)
• 1 tsp olive oil
• 1 tbsp Dijon mustard
• 25g fresh white breadcrumbs
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh rosemary
• 15g butter, melted
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Season the lamb and sear the fat side in the hot oil for 3 minutes.
2. Mix the breadcrumbs, herbs and melted butter. Brush the fat side with mustard and press on the crumbs.
3. Roast for 18–22 minutes until the crust is golden and the centre of the meat reaches 63°C.
4. Rest for 8 minutes, then slice between the bones into cutlets.

5. Roast Poussins with Lemon and Thyme

A whole poussin each is a charming way to serve Christmas dinner for two, and they roast in under an hour. Lemon and thyme keep the flavour fresh and simple.

Servings: 2 · Total time: 1 hour

Ingredients

• 2 poussins (about 450g each)
• 25g butter, softened
• 1 lemon, halved
• 4 sprigs fresh thyme
• 1 garlic clove, crushed
• 100ml chicken stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Mix the butter with the garlic, the leaves from 2 thyme sprigs, a little lemon zest and seasoning.
2. Rub the butter over the poussins and put a lemon half and a thyme sprig inside each.
3. Place in a small roasting tin with the stock and roast for 40–45 minutes until golden and the thickest part of the thigh reaches 75°C.
4. Rest for 5 minutes and serve with the pan juices spooned over.

6. Mini Salmon en Croûte

Two individual salmon parcels with a creamy herb filling are a lovely lighter choice for Christmas Day. They can be prepared in the morning and kept in the fridge until needed.

Servings: 2 · Total time: 45 minutes

Ingredients

• 2 x 150g skinless salmon fillets
• 50g full-fat cream cheese
• Handful of baby spinach, chopped
• 1 tbsp chopped fresh dill
• Finely grated zest of 1/2 lemon
• 250g puff pastry
• 1 egg yolk, beaten
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Mix the cream cheese, spinach, dill and lemon zest and season.
2. Roll out the pastry and cut into 2 rectangles large enough to wrap each fillet. Place a fillet on each, season and spread with the cream cheese mixture.
3. Fold the pastry over to enclose, seal with egg yolk and place seam-side down on a lined baking tray. Brush with egg yolk and score.
4. Bake for 20–25 minutes until golden and the salmon reaches 63°C in the centre. Serve with lemon wedges.

7. Crispy Roast Potatoes and Parsnips for Two

Roasting potatoes and parsnips in one small tin saves oven space and washing up. The parsnips get a quick honey glaze at the end for a sticky finish.

Servings: 2 · Total time: 1 hour

Ingredients

• 400g floury potatoes, peeled and cut into chunks
• 2 parsnips, peeled and quartered lengthways
• 3 tbsp sunflower oil or goose fat
• 1 tsp semolina
• 1 tbsp runny honey
• 1 tsp fresh thyme leaves
• Sea salt

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Heat the oil in a small roasting tin in the oven for 10 minutes.
2. Boil the potatoes in salted water for 8 minutes, adding the parsnips for the last 3 minutes. Drain, steam dry and shake the potatoes with the semolina to rough up the edges.
3. Carefully add the potatoes and parsnips to the hot oil and roast for 40 minutes, turning halfway.
4. Drizzle the parsnips with honey and scatter with thyme for the final 5 minutes. Sprinkle with sea salt and serve.

8. Sprouts with Chestnuts and Turkey Bacon

A small pan of sprouts with crisp turkey bacon and sweet chestnuts is the easiest of all the trimmings. It takes just 15 minutes and can be cooked while the meat rests.

Servings: 2 · Total time: 15 minutes

Ingredients

• 200g Brussels sprouts, trimmed and halved
• 2 slices turkey bacon, chopped
• 50g cooked peeled chestnuts, halved
• 15g butter
• Squeeze of lemon juice
• Salt and freshly ground black pepper

Instructions

1. Cook the sprouts in boiling salted water for 4 minutes until just tender. Drain.
2. Fry the turkey bacon in the butter for 3 minutes until crisp. Add the chestnuts and cook for 2 minutes.
3. Add the sprouts and toss for 2 minutes until hot through. Finish with a squeeze of lemon and season.

9. Individual Sticky Toffee Puddings

Two little date sponges soaked in glossy toffee sauce make a cosy alternative to Christmas pudding. Both the puddings and the sauce can be made ahead and reheated.

Servings: 2 · Total time: 45 minutes

Ingredients

For the puddings

• 75g pitted dates, chopped
• 100ml boiling water
• 1/4 tsp bicarbonate of soda
• 25g butter, softened, plus extra for greasing
• 40g light muscovado sugar
• 1 medium egg
• 60g self-raising flour

For the toffee sauce

• 40g butter
• 40g light muscovado sugar
• 75ml double cream

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4. Grease two 175ml pudding moulds and put them on a baking tray.
2. Soak the dates in the boiling water with the bicarbonate of soda for 10 minutes.
3. Beat the butter and sugar until pale, then beat in the egg. Fold in the flour, followed by the dates and their liquid.
4. Divide between the moulds and bake for 20–25 minutes until risen and a skewer comes out clean.
5. Meanwhile, melt the butter and sugar for the sauce, add the cream and bubble for 2 minutes until glossy. Turn out the puddings and pour over the sauce.

10. Mini Pavlovas with Cranberries and Clementines

Crisp meringue nests filled with cream and topped with sharp cranberries and juicy clementines are a light, pretty end to the meal. The meringues keep for a week in an airtight tin.

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
• 50g fresh cranberries
• 1 tbsp icing sugar
• 2 clementines, peeled and segmented

Instructions

1. Preheat the oven to 140°C (120°C fan), gas mark 1 and line a baking tray with baking paper.
2. Whisk the egg white to stiff peaks, then add the caster sugar a spoonful at a time, whisking until thick and glossy. Fold in the cornflour and vinegar.
3. Spoon into 2 nests on the tray, making a dip in the centre of each. Bake for 1 hour, then turn off the oven and leave the meringues to cool inside.
4. Simmer the cranberries with the icing sugar and 1 tbsp water for 3 minutes until just softened. Cool.
5. Whip the cream to soft peaks, spoon into the meringues and top with the cranberries and clementine segments just before serving.