12 Jamie Oliver Christmas Dinner Alternatives to Turkey

If turkey is not your thing, or you simply fancy a change this year, there are plenty of brilliant alternatives that feel just as festive. These twelve recipes, inspired by Jamie Oliver’s big-flavoured, generous cooking, include beef, lamb, chicken, duck, game, fish and a vegetarian pithivier, so there is something for every table.

Some are slow-cooked and almost hands-off, others are quick and perfect for a smaller group. All of them work with the classic trimmings of roast potatoes, sprouts and gravy, and many can be prepared ahead to keep the day relaxed.

1. Beef Wellington with Spinach

Beef fillet wrapped in mushrooms, spinach and golden pastry is the ultimate festive centrepiece. Build it the day before so it just needs baking.

Servings: 6 · Total time: 1 hour 45 minutes, plus chilling

Ingredients

• 1kg centre-cut beef fillet
• Olive oil
• 1 tbsp English mustard
• 400g chestnut mushrooms, finely chopped
• 2 garlic cloves, crushed
• 150g baby spinach
• 500g block puff pastry
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Season the beef and sear in a hot pan with a little oil until browned all over. Brush with mustard and cool.
2. Fry the mushrooms and garlic in a little oil over a high heat until dry. Wilt the spinach, squeeze dry and chop. Season both and cool.
3. Roll out the pastry, spread over the mushrooms, then the spinach, place the beef on top and wrap, sealing with egg. Chill for at least 30 minutes.
4. Preheat the oven to 220°C (200°C fan), gas mark 7. Brush with egg and bake for 35–40 minutes until golden and the centre reaches at least 63°C. Rest for 10 minutes.

2. Slow-Roast Pulled Lamb with Pomegranate

Spiced lamb shoulder roasted until it falls apart is topped with jewel-like pomegranate and fresh mint. It needs almost no attention once it is in the oven.

Servings: 6 · Total time: 4 hours 30 minutes

Ingredients

• 1 x 2kg bone-in lamb shoulder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 4 garlic cloves, crushed
• 3 tbsp olive oil
• 2 tbsp pomegranate molasses
• 300ml chicken stock
• Seeds of 1 pomegranate
• Small bunch fresh mint
• 150g Greek yoghurt
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3. Mix the spices, garlic, oil and seasoning and rub all over the lamb.
2. Put in a roasting tin with the stock, cover tightly with foil and roast for 4 hours until meltingly tender.
3. Uncover, brush with pomegranate molasses and roast at 200°C (180°C fan), gas mark 6 for 15 minutes until sticky.
4. Pull the meat apart and scatter with pomegranate seeds and mint. Serve with yoghurt.

3. Herb-Crusted Rack of Lamb

A rack of lamb with a crunchy herb and mustard crust is quick, elegant and perfect for four. It goes beautifully with dauphinoise potatoes.

Servings: 4 · Total time: 40 minutes

Ingredients

• 2 French-trimmed racks of lamb
• 1 tbsp Dijon mustard
• 50g fresh breadcrumbs
• Small bunch fresh parsley, chopped
• 1 tbsp chopped fresh rosemary
• 1 garlic clove, crushed
• 2 tbsp olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Season and sear the racks fat-side down in a hot pan for 3 minutes.
2. Mix the breadcrumbs, herbs, garlic and oil. Brush the fat side with mustard and press on the crumbs.
3. Roast for 20–25 minutes until the centre reaches 63°C. Rest for 10 minutes, then cut into cutlets.

4. Roast Chicken with Lemon, Garlic and Thyme

A really good roast chicken is a simple, affordable Christmas centrepiece for a smaller family. Lemon and garlic in the cavity perfume the meat as it cooks.

Servings: 4–5 · Total time: 1 hour 50 minutes, plus resting

Ingredients

• 1 x 2kg free-range chicken
• 1 lemon, halved
• 1 garlic bulb, halved across
• Small bunch fresh thyme
• 50g butter, softened
• 2 red onions, halved
• Olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Rub the chicken with butter, oil and seasoning and stuff with the lemon, half the garlic and thyme.
2. Sit on the onions and remaining garlic in a roasting tin and roast for 1 hour 20 minutes, basting halfway.
3. Check the thickest part of the thigh reaches 75°C. Rest for 15 minutes before carving.

5. Sticky Duck Legs with Plums

Duck legs roasted slowly with plums, five-spice and honey become meltingly tender with crispy skin. It is a rich, warming alternative for four.

Servings: 4 · Total time: 2 hours 15 minutes

Ingredients

• 4 duck legs
• 1 tsp Chinese five-spice
• 6 ripe plums, halved and stoned
• 3 star anise
• 2 tbsp soy sauce
• 2 tbsp runny honey
• 4 spring onions, sliced
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3. Prick the duck skin, rub with five-spice and seasoning and roast in a tin for 1 hour 30 minutes, pouring off the fat halfway.
2. Add the plums and star anise to the tin. Mix the soy and honey and brush over the duck.
3. Increase the oven to 200°C (180°C fan), gas mark 6 and roast for 25 minutes until sticky and the meat reaches 75°C. Scatter with spring onions.

6. Whole Roasted Salmon with Salsa Verde

A side of salmon roasted simply and spooned with a zingy salsa verde is fresh and festive. It feeds a crowd with very little effort.

Servings: 8 · Total time: 40 minutes

Ingredients

• 1 x 1.5kg side of salmon, skin on
• Olive oil
• 1 lemon, sliced
• For the salsa verde: large bunch each fresh parsley and basil
• For the salsa verde: small bunch fresh mint
• For the salsa verde: 1 tbsp capers
• For the salsa verde: 1 tsp Dijon mustard
• For the salsa verde: 1 garlic clove
• For the salsa verde: 100ml extra virgin olive oil
• For the salsa verde: juice of 1 lemon
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Lay the salmon on a lined tray, season, drizzle with oil and top with lemon slices.
2. Roast for 20–25 minutes until the salmon is opaque and reaches 63°C.
3. Finely chop the herbs, capers and garlic, then mix with the mustard, oil and lemon juice and season.
4. Spoon the salsa verde over the salmon to serve.

7. Slow-Cooked Beef Brisket with Horseradish

Brisket cooked low and slow in stock becomes wonderfully tender and is ideal for making ahead. Serve it sliced with a fiery horseradish cream.

Servings: 8 · Total time: 4 hours 30 minutes

Ingredients

• 1 x 2kg rolled beef brisket
• 2 tbsp olive oil
• 2 onions, sliced
• 3 carrots, chopped
• 4 garlic cloves
• 2 tbsp tomato purée
• 750ml beef stock
• 2 bay leaves
• 200ml crème fraîche
• 3 tbsp hot horseradish sauce
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 150°C (130°C fan), gas mark 2. Season and brown the brisket in the oil in a large casserole. Lift out.
2. Add the onions, carrots and garlic and cook for 5 minutes, stir in the tomato purée, then return the beef with the stock and bay.
3. Cover and cook for 4 hours until very tender. Rest for 15 minutes.
4. Mix the crème fraîche and horseradish. Slice the brisket and serve with the cooking juices and horseradish cream.

8. Roast Guinea Fowl with Mushrooms

Guinea fowl has a gamey depth that makes it feel special, and roasting it over mushrooms creates its own sauce. It is a lovely choice for four.

Servings: 4 · Total time: 1 hour 30 minutes

Ingredients

• 1 x 1.5kg guinea fowl
• 40g butter, softened
• 1 tbsp fresh thyme leaves
• 300g mixed wild mushrooms
• 2 shallots, sliced
• 200ml chicken stock
• 100ml double cream
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Rub the bird with the butter, thyme and seasoning.
2. Put the mushrooms and shallots in a tin with the stock and sit the bird on top. Roast for 1 hour 10 minutes until the thigh reaches 75°C.
3. Rest for 15 minutes. Stir the cream into the mushrooms over the hob, then carve and serve.

9. Venison Steaks with Blackberries

Lean venison steaks cook in minutes and pair beautifully with a sharp blackberry sauce. It is a quick, impressive choice for two to four.

Servings: 4 · Total time: 25 minutes

Ingredients

• 4 venison loin steaks
• 1 tbsp olive oil
• 15g butter
• 1 shallot, finely chopped
• 150g blackberries
• 200ml beef stock
• 1 tbsp redcurrant jelly
• Salt and freshly ground black pepper

Instructions

1. Season the steaks and sear in the hot oil for 3–4 minutes each side until the centre reaches 63°C. Rest.
2. Add the butter and shallot to the pan for 2 minutes, then the blackberries, stock and jelly. Simmer for 5 minutes until syrupy.
3. Slice the venison and spoon over the sauce.

10. Squash and Chestnut Pithivier

A domed puff pastry pie filled with roasted squash, chestnuts and sage makes a stunning vegetarian centrepiece. Cut it into wedges at the table.

Servings: 6 · Total time: 1 hour 40 minutes

Ingredients

• 1 small butternut squash, peeled and diced
• 2 tbsp olive oil
• 1 red onion, sliced
• 150g cooked peeled chestnuts, chopped
• 100g baby spinach
• 100g vegetarian blue cheese, crumbled
• 1 tbsp chopped fresh sage
• 2 x 320g ready-rolled puff pastry sheets
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Roast the squash and onion in the oil for 30 minutes. Cool, then mix with the chestnuts, wilted spinach, cheese and sage. Season.
2. Cut a 23cm circle from one pastry sheet and a 28cm circle from the other. Pile the filling on the smaller circle in a dome, leaving a border.
3. Brush the border with egg, cover with the larger circle and press to seal. Brush with egg and score curved lines from the top.
4. Bake on a lined tray for 35–40 minutes until deep golden. Rest for 5 minutes before slicing.

11. Baked Whole Sea Bass with Fennel

Whole sea bass baked on a bed of fennel and lemon is light, fresh and quick. It is a lovely option for anyone who prefers fish at Christmas.

Servings: 4 · Total time: 45 minutes

Ingredients

• 2 whole sea bass (about 600g each), scaled and gutted
• 2 fennel bulbs, thinly sliced
• 2 lemons, sliced
• Small bunch fresh dill
• 4 tbsp olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Toss the fennel with half the oil and seasoning in a tray and roast for 15 minutes.
2. Stuff the fish with lemon slices and dill, slash the skin and season.
3. Lay the fish on the fennel, drizzle with the remaining oil and bake for 20–25 minutes until opaque and the flesh reaches 63°C.

12. Pheasant with Apples and Thyme

Pheasant is in season at Christmas and works beautifully with sweet apples and thyme. Pot-roasting keeps the lean meat moist and tender.

Servings: 4 · Total time: 1 hour 15 minutes

Ingredients

• 2 oven-ready pheasants
• 2 tbsp olive oil
• 25g butter
• 2 eating apples, cut into wedges
• 1 onion, sliced
• 4 sprigs fresh thyme
• 250ml apple juice
• 150ml chicken stock
• 100ml double cream
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Season the pheasants and brown all over in the oil and butter in a casserole. Lift out.
2. Add the apples and onion and cook for 5 minutes. Return the birds, add the thyme, apple juice and stock.
3. Cover and cook in the oven for 40 minutes until the thighs reach 75°C.
4. Lift out the birds to rest, stir the cream into the sauce and bubble for 3 minutes. Carve and serve with the apples and sauce.