12 Jamie Oliver Christmas Recipes for a Crowd

Feeding a crowd at Christmas is all about big trays, generous dishes and recipes that do not need constant attention. These twelve recipes, inspired by Jamie Oliver’s love of feeding lots of people, cover a big roast turkey, a giant pie, trays of crispy potatoes and roots, a mountain of chipolatas, a family-sized cauliflower cheese, buffet dishes and two puddings that serve a dozen or more.

Most can be prepared ahead or cooked in one large tray, which keeps the washing up down and the stress levels low. Mix and match them to build a full Christmas spread or a relaxed Boxing Day buffet.

1. Big Herby Roast Turkey for Twelve

A 7kg bird is the right size for twelve, with leftovers for sandwiches. A herb butter and loose foil tent keep the breast juicy right through the long roast.

Servings: 12 · Total time: 5 hours 15 minutes, plus resting

Ingredients

• 1 x 7kg oven-ready turkey, at room temperature for 1 hour
• 200g butter, softened
• Large bunch mixed fresh herbs (parsley, thyme, sage), chopped
• 4 garlic cloves, crushed
• 2 lemons, zested and halved
• 3 onions, halved
• 6 bay leaves
• Olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 190°C (170°C fan), gas mark 5. Mix the butter, herbs, garlic, lemon zest and plenty of seasoning.
2. Spread most under the breast skin and the rest over the legs. Put the lemon halves in the cavity.
3. Sit on the onions and bay in a very large tin, drizzle with oil and cover loosely with foil. Roast for about 4 hours 40 minutes (about 40 minutes per kg), basting every hour and uncovering for the final hour.
4. Check the thigh reaches 75°C, then rest for at least 1 hour under foil and tea towels.

2. Giant Beef and Mushroom Pie

A huge pie with a golden pastry lid feeds a crowd and the filling can be made days ahead. Pastry stars on top make it feel festive.

Servings: 12 · Total time: 3 hours 45 minutes

Ingredients

• 2kg braising steak, diced
• 4 tbsp plain flour
• 4 tbsp olive oil
• 3 onions, chopped
• 500g chestnut mushrooms, halved
• 4 garlic cloves, crushed
• 3 tbsp tomato purée
• 1.2 litres beef stock
• 2 tbsp Worcestershire sauce
• 4 sprigs fresh rosemary
• 2 x 320g ready-rolled puff pastry sheets
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3. Toss the beef in seasoned flour and brown in batches in the oil.
2. Add the onions, mushrooms and garlic for 8 minutes, stir in the tomato purée, then the stock, Worcestershire sauce and rosemary. Cover and cook in the oven for 2 hours 30 minutes. Cool; chill for up to 2 days if making ahead.
3. Spoon into a 3.5 litre pie dish. Increase the oven to 200°C (180°C fan), gas mark 6. Top with the overlapping pastry, crimp, add pastry stars and brush with egg.
4. Bake for 40–45 minutes until golden and the filling is piping hot.

3. Side of Salmon with Salsa Verde

A whole side of salmon roasts in twenty minutes and feeds a crowd, hot or at room temperature. A zingy salsa verde adds freshness.

Servings: 10 · Total time: 40 minutes

Ingredients

• 1 x 1.8kg side of salmon, skin on
• Olive oil
• 2 lemons, sliced
• Large bunch each fresh parsley and basil
• 2 tbsp capers
• 1 garlic clove
• 1 tbsp Dijon mustard
• 150ml extra virgin olive oil
• 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, drizzle with oil, season and top with lemon slices.
2. Roast for 20–25 minutes until opaque and the thickest part reaches 63°C.
3. Chop the herbs, capers and garlic finely, then mix with the mustard, oil and lemon juice and season.
4. Spoon the salsa verde over the salmon to serve.

4. Huge Tray of Crispy Potatoes

Two big trays of crispy potatoes with garlic and rosemary means everyone gets plenty. Par-boil the day before to save time.

Servings: 12 · Total time: 1 hour 30 minutes

Ingredients

• 3.5kg floury potatoes, peeled and halved
• 200ml olive oil
• 2 garlic bulbs, cloves separated
• Large bunch fresh rosemary
• Sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Boil the potatoes for 10 minutes, drain, steam dry and shake to rough up.
2. Divide the oil between two large trays and heat for 5 minutes, then add the potatoes and turn to coat.
3. Roast for 50 minutes, swapping the trays halfway. Add the bashed garlic and rosemary and roast for 15–20 minutes more until golden and crisp. Season.

5. Honey and Thyme Root Veg Traybake

Carrots, parsnips, beetroot and red onions roasted together in one tray take care of several vegetables at once. A honey glaze makes them sticky and sweet.

Servings: 12 · Total time: 1 hour

Ingredients

• 1kg carrots, halved lengthways
• 1kg parsnips, quartered lengthways
• 4 raw beetroot, cut into wedges
• 4 red onions, cut into wedges
• 6 tbsp olive oil
• 4 tbsp runny honey
• Small bunch fresh thyme
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6.
2. Divide the vegetables between two trays, toss with the oil and seasoning and roast for 35 minutes.
3. Drizzle with honey, scatter with thyme and roast for 15 minutes more until tender and sticky.

6. Big-Batch Red Cabbage

A big pot of braised red cabbage can be made a week ahead and frozen. It brings colour and a sweet-sharp kick to a busy plate.

Servings: 12 · Total time: 2 hours

Ingredients

• 2 red cabbages, finely sliced
• 2 red onions, sliced
• 3 eating apples, grated
• 100g light brown sugar
• 8 tbsp apple cider vinegar
• Zest and juice of 2 oranges
• 1 tsp ground mixed spice
• 50g butter
• Salt and freshly ground black pepper

Instructions

1. Put everything in a very large pan with a splash of water and season.
2. Cover and cook gently for 1 hour 45 minutes, stirring now and then, until soft and glossy.
3. Cool and chill for up to 3 days or freeze for up to a month. Reheat until piping hot.

7. Big Tray of Chipolatas in Turkey Bacon

Forty-eight little sausages wrapped in turkey bacon and glazed with honey and mustard always vanish first. Wrap them the day before so they just need roasting.

Servings: 48 pieces · Total time: 50 minutes

Ingredients

• 48 chicken chipolatas
• 24 slices turkey bacon, halved lengthways
• 2 tbsp olive oil
• 4 tbsp runny honey
• 1 tbsp wholegrain mustard
• 2 sprigs fresh rosemary, chopped

Instructions

1. Wrap each chipolata in turkey bacon and lay in two roasting trays. Cover and chill for up to 24 hours.
2. Preheat the oven to 200°C (180°C fan), gas mark 6. Drizzle with oil and roast for 25–30 minutes until golden.
3. Mix the honey and mustard, drizzle over, scatter with rosemary and roast for 5 minutes more. Check they reach 75°C in the centre.

8. Giant Cauliflower and Broccoli Cheese

One big dish of cauliflower and broccoli cheese feeds twelve and keeps children happy. Assemble it a day ahead and bake alongside the roast.

Servings: 12 · Total time: 1 hour

Ingredients

• 2 large cauliflowers, in florets
• 2 heads broccoli, in florets
• 100g butter
• 100g plain flour
• 1.2 litres whole milk
• 2 tsp English mustard
• 250g mature Cheddar, grated
• 50g fresh breadcrumbs
• Salt and freshly ground black pepper

Instructions

1. Boil the cauliflower for 5 minutes, adding the broccoli for the last 2. Drain and spread in a large dish.
2. Make a sauce with the butter, flour and milk, add the mustard and most of the cheese and season.
3. Pour over, top with the remaining cheese and breadcrumbs. Chill for up to a day if making ahead.
4. Bake at 200°C (180°C fan), gas mark 6 for 35–45 minutes until golden and piping hot.

9. Festive Slaw with Cranberries

A crunchy slaw with cranberries, apple and pecans brings freshness to a rich buffet table. Dress it an hour ahead so the flavours mingle.

Servings: 12 · Total time: 20 minutes

Ingredients

• 1/2 red cabbage, finely shredded
• 1/2 white cabbage, finely shredded
• 3 carrots, grated
• 2 eating apples, cut into matchsticks
• 100g dried cranberries
• 75g pecans, toasted
• 200g Greek yoghurt
• 4 tbsp mayonnaise
• 1 tbsp wholegrain mustard
• Juice of 1 lemon
• Salt and freshly ground black pepper

Instructions

1. Put the cabbages, carrots, apples and cranberries in a big bowl.
2. Mix the yoghurt, mayonnaise, mustard and lemon juice and season.
3. Toss everything together and chill for up to 4 hours. Scatter with pecans to serve.

10. Coronation Turkey

Leftover turkey in a gently spiced, creamy dressing with mango and almonds is a brilliant buffet dish. Serve it with salad leaves or in sandwiches.

Servings: 10 · Total time: 20 minutes

Ingredients

• 1kg cooked turkey, chopped
• 250g Greek yoghurt
• 100ml mayonnaise
• 2 tbsp mild curry powder
• 3 tbsp mango chutney
• 1 ripe mango, diced
• 50g flaked almonds, toasted
• Small bunch fresh coriander, chopped
• Juice of 1 lime
• Salt and freshly ground black pepper

Instructions

1. Use turkey that was cooled and chilled within 2 hours of cooking and eaten within 2 days.
2. Mix the yoghurt, mayonnaise, curry powder, chutney and lime juice and season.
3. Fold in the turkey and mango and chill until needed, for up to 24 hours.
4. Scatter with almonds and coriander just before serving.

11. Giant Christmas Trifle

A huge trifle in a glass bowl is the ultimate pudding for a crowd and is best made the day before. Pomegranate and grated chocolate on top make it extra festive.

Servings: 14 · Total time: 30 minutes, plus chilling

Ingredients

• 400g plain sponge cake, sliced
• 6 tbsp raspberry jam
• 200ml fresh orange juice
• 750g frozen mixed berries, defrosted
• 1 litre ready-made fresh custard
• 600ml double cream
• 2 tbsp icing sugar
• Seeds of 1 pomegranate
• 25g dark chocolate, grated

Instructions

1. Spread the sponge with jam, layer in a large glass bowl and spoon over the orange juice.
2. Add the berries and their juices, then pour over the custard. Chill for 2 hours.
3. Whip the cream with the icing sugar and spread over the top. Chill for up to 24 hours.
4. Finish with pomegranate seeds and grated chocolate.

12. Chocolate Brownie Traybake

A big tray of fudgy brownies is an easy pudding or snack for a crowd and keeps for days in a tin. Serve warm with cream or ice cream.

Servings: 24 squares · Total time: 50 minutes, plus cooling

Ingredients

• 300g dark chocolate
• 300g butter
• 5 large eggs
• 400g caster sugar
• 150g plain flour
• 60g cocoa powder
• 100g hazelnuts, toasted and chopped

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4. Line a 23 x 33cm tin.
2. Melt the chocolate and butter together. Whisk the eggs and sugar until thick, then fold in the chocolate mixture.
3. Fold in the flour, cocoa and hazelnuts, pour into the tin and bake for 30 minutes until just set.
4. Cool completely before cutting into squares.