10 Mary Berry Christmas Lunch Recipes for the Whole Family

Christmas lunch is the one meal of the year when everyone, from grandparents to the smallest children, sits down at the same table. These ten recipes, inspired by Mary Berry’s dependable, family-friendly cooking, cover the whole spread: a golden roast turkey, crisp roast potatoes, all the favourite trimmings, sauces and a bubbling cauliflower cheese.

The flavours are familiar and crowd-pleasing, and the methods are written so the oven and hob work together without a last-minute scramble. Several recipes, including the gravy, stuffing, cranberry sauce and red cabbage, can be made days ahead, which frees up precious time on the morning itself.

1. Roast Turkey with Clementine and Thyme

Clementines tucked inside the bird and a thyme butter under the skin give this turkey a gentle citrus fragrance that children and adults both enjoy. It is a straightforward, reliable roast for a big family gathering.

Servings: 8–10 · Total time: 4 hours, plus resting

Ingredients

• 1 x 5kg oven-ready turkey, at room temperature for 1 hour
• 125g butter, softened
• 2 tbsp fresh thyme leaves
• 4 clementines
• 1 large onion, thickly sliced
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Finely grate the zest of 2 clementines and mix it with the butter, thyme and seasoning.
2. Loosen the skin over the breast and spread most of the butter underneath, rubbing the rest over the legs. Halve the clementines and put four halves in the cavity.
3. Lay the onion in a large roasting tin, sit the turkey on top and cover loosely with foil. Roast for about 3 hours 20 minutes (about 40 minutes per kg), basting every hour.
4. Remove the foil and add the remaining clementine halves to the tin for the final 45 minutes so the skin turns golden.
5. Check that the thickest part of the thigh reaches 75°C on a thermometer and the juices run clear. Rest under foil for 45 minutes before carving, keeping the tin juices for the gravy.

2. Chicken Chipolatas Wrapped in Turkey Bacon

These little sausages in crisp jackets disappear from the table first, so make plenty. A honey and mustard glaze in the last few minutes makes them sticky and irresistible.

Servings: 24 pieces · Total time: 45 minutes

Ingredients

• 24 chicken chipolatas
• 12 slices turkey bacon, halved lengthways
• 2 tbsp runny honey
• 1 tsp wholegrain mustard
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Wrap each chipolata in a strip of turkey bacon and place seam-side down in a roasting tin. These can be prepared a day ahead and kept covered in the fridge.
2. Drizzle with the oil and roast for 25 minutes, turning once, until golden.
3. Mix the honey and mustard, brush over the chipolatas and return to the oven for 5 minutes until sticky.
4. Check that the sausages are cooked through and reach 75°C in the centre. Scatter with thyme and serve hot.

3. Crispy Goose Fat Roast Potatoes

Fluffy inside and shatteringly crisp outside, these are the potatoes everyone fights over. Par-boiling and roughing up the edges is the simple secret to that golden crunch.

Servings: 8 · Total time: 1 hour 20 minutes

Ingredients

• 2kg floury potatoes, such as Maris Piper, peeled and cut into large chunks
• 6 tbsp goose fat or sunflower oil
• 1 tbsp semolina or plain flour
• 4 sprigs fresh rosemary
• Sea salt

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Put the fat in a large roasting tin and heat in the oven for 10 minutes.
2. Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 8 minutes until the edges are just soft.
3. Drain well and leave to steam dry for 2 minutes, then sprinkle over the semolina, put the lid on the pan and shake to rough up the edges.
4. Carefully tip the potatoes into the hot fat, turning to coat. Roast for 50–60 minutes, turning halfway, until deep golden and crisp. Add the rosemary for the last 10 minutes.
5. Sprinkle with sea salt and serve straight away.

4. Honey-Glazed Carrots and Parsnips

Roasting brings out the natural sweetness of root vegetables, and a little honey turns the edges sticky and caramelised. Children tend to love these, which makes them a family lunch essential.

Servings: 8 · Total time: 50 minutes

Ingredients

• 600g carrots, peeled and halved lengthways
• 600g parsnips, peeled and quartered lengthways, woody cores removed
• 3 tbsp olive oil
• 3 tbsp runny honey
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6.
2. Put the carrots and parsnips in a pan of boiling salted water and cook for 4 minutes. Drain and steam dry for a few minutes.
3. Tip into a large roasting tin, toss with the oil and seasoning and roast for 25 minutes.
4. Drizzle over the honey, scatter with thyme and toss well. Roast for a further 10–15 minutes until tender and caramelised at the edges.

5. Brussels Sprouts with Chestnuts and Lemon Butter

Lightly cooked sprouts tossed with chestnuts and lemony butter keep their bright green colour and a little bite. This is the recipe that wins over even the most reluctant sprout eaters.

Servings: 8 · Total time: 20 minutes

Ingredients

• 800g Brussels sprouts, trimmed and halved
• 200g cooked peeled chestnuts, halved
• 40g butter
• Finely grated zest of 1 lemon, plus a squeeze of juice
• Salt and freshly ground black pepper

Instructions

1. Cook the sprouts in a large pan of boiling salted water for 4–5 minutes until just tender. Drain well.
2. Melt the butter in a large frying pan, add the chestnuts and fry for 2–3 minutes until lightly golden.
3. Add the sprouts and toss over the heat for 2 minutes until hot through.
4. Stir in the lemon zest and a squeeze of juice, season and serve straight away.

6. Sage, Onion and Apple Stuffing Balls

Cooking stuffing in balls rather than inside the bird gives crisp edges all round and makes portioning easy. Grated apple keeps them moist and adds a gentle sweetness that suits turkey well.

Servings: 8 (16 balls) · Total time: 50 minutes

Ingredients

• 40g butter, plus extra for the dish
• 2 onions, finely chopped
• 1 eating apple, peeled and coarsely grated
• 200g fresh white breadcrumbs
• 2 tbsp chopped fresh sage
• Finely grated zest of 1 lemon
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Melt the butter in a frying pan and soften the onions gently for 10 minutes without browning. Cool.
2. Mix the onions with the apple, breadcrumbs, sage, lemon zest and egg. Season well. The mixture should hold together when squeezed.
3. Shape into 16 balls and place in a buttered baking dish. These can be made a day ahead and chilled, or frozen for up to a month.
4. Preheat the oven to 200°C (180°C fan), gas mark 6 and bake for 25–30 minutes until golden, crisp and piping hot all the way through.

7. Make-Ahead Turkey Gravy

Making the gravy days in advance is one of the kindest things you can do for yourself on Christmas morning. On the day, simply reheat it and stir in the juices from the roasting tin for extra flavour.

Servings: 8 (about 1 litre) · Total time: 1 hour 45 minutes

Ingredients

• 4 turkey wings
• 2 onions, quartered
• 2 carrots, roughly chopped
• 1 celery stick, roughly chopped
• 2 tbsp olive oil
• 4 tbsp plain flour
• 1.5 litres chicken stock
• 1 bay leaf
• 1 tbsp redcurrant jelly
• 1 tsp Worcestershire sauce
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Put the wings and vegetables in a roasting tin, toss with the oil and roast for 1 hour until well browned.
2. Transfer the tin to the hob, stir in the flour and cook for 1 minute, scraping up the sticky bits.
3. Gradually whisk in the stock, add the bay leaf and simmer for 20 minutes, mashing the vegetables to release their flavour.
4. Strain into a clean pan, stir in the redcurrant jelly and Worcestershire sauce and season to taste.
5. Cool quickly, then chill for up to 3 days or freeze for up to a month. On the day, reheat until piping hot and whisk in the skimmed juices from the turkey tin.

8. Cranberry and Orange Sauce

Homemade cranberry sauce takes only minutes and tastes far fresher than a jar. Orange zest and juice give it a bright, zingy finish that cuts through the richness of the roast.

Servings: 8 · Total time: 15 minutes, plus cooling

Ingredients

• 300g fresh or frozen cranberries
• 150g caster sugar
• Finely grated zest and juice of 1 orange
• 50ml water

Instructions

1. Put the sugar, orange juice and water in a pan and heat gently until the sugar dissolves.
2. Add the cranberries and simmer for 8–10 minutes, stirring occasionally, until most of the berries have burst and the sauce has thickened.
3. Stir in the orange zest and leave to cool; the sauce will thicken further as it cools.
4. Spoon into a clean jar and keep in the fridge for up to a week.

9. Braised Red Cabbage with Apple

Sweet, sharp and gently spiced, braised red cabbage is a colourful addition to the Christmas table. It reheats perfectly, so it is ideal to make a few days before.

Servings: 8 · Total time: 1 hour 45 minutes

Ingredients

• 1 red cabbage (about 1kg), cored and finely shredded
• 1 red onion, thinly sliced
• 2 Bramley apples, peeled, cored and chopped
• 50g light muscovado sugar
• 4 tbsp apple cider vinegar
• 100ml apple juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 25g butter
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3.
2. Layer the cabbage, onion and apples in a large ovenproof casserole, sprinkling each layer with sugar, spices and seasoning.
3. Pour over the vinegar and apple juice and dot with the butter.
4. Cover tightly and cook in the oven for 1 hour 30 minutes, stirring halfway, until the cabbage is very tender and glossy.
5. Serve hot, or cool, chill for up to 3 days and reheat until piping hot.

10. Cauliflower Cheese with Mustard Crumb

A bubbling dish of cauliflower cheese is pure comfort and a firm favourite with children. The mustard and breadcrumb topping adds a golden crunch.

Servings: 8 · Total time: 50 minutes

Ingredients

• 1 large cauliflower, broken into florets
• 50g butter
• 50g plain flour
• 600ml whole milk
• 1 tsp English mustard
• 150g mature Cheddar, grated
• 30g fresh white breadcrumbs
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Cook the cauliflower in boiling salted water for 5 minutes until just tender. Drain well and arrange in a buttered ovenproof dish.
2. Melt the butter in a pan, stir in the flour and cook for 1 minute. Gradually whisk in the milk and bring to the boil, stirring, until thickened.
3. Remove from the heat and stir in the mustard and two thirds of the cheese. Season and pour over the cauliflower.
4. Mix the remaining cheese with the breadcrumbs and scatter over the top. The dish can be assembled up to a day ahead and chilled.
5. Bake for 25 minutes (35 minutes from chilled) until golden, bubbling and piping hot.