12 Jamie Oliver Easy Christmas Recipes for Beginners

Hosting Christmas for the first time can feel like a lot, but good festive food does not need to be complicated. These twelve recipes, inspired by Jamie Oliver’s simple, confidence-building style, use short ingredient lists, everyday equipment and clear signs that tell you when each dish is ready.

There is a roast chicken and a turkey breast joint to choose from, foolproof potatoes, a one-tray veg roast, easy sauces and stuffing, a no-cook starter and three simple sweet treats. Start with a couple and build up, and you will have a full Christmas menu you can be proud of.

1. Easy Roast Chicken with Lemon

A roast chicken is the perfect first Christmas centrepiece because it is forgiving and quick. A lemon in the cavity keeps the meat juicy and fragrant.

Servings: 4 · Total time: 1 hour 40 minutes

Ingredients

• 1 x 1.8kg whole chicken
• 1 lemon, halved
• 4 garlic cloves, bashed
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6.
2. Put the lemon and garlic inside the chicken, rub all over with oil, thyme, salt and pepper and place in a roasting tin.
3. Roast for 1 hour 20 minutes until golden. Push a thermometer into the thickest part of the thigh; it should read 75°C.
4. Rest for 15 minutes before carving.

2. Simple Turkey Breast Joint

A boneless turkey breast joint gives you the traditional Christmas roast without the stress of a whole bird. Covering it with foil keeps it moist.

Servings: 6 · Total time: 1 hour 50 minutes, plus resting

Ingredients

• 1 x 1.5kg turkey breast joint, skin on
• 50g butter, softened
• 1 tsp dried mixed herbs
• 1 onion, sliced
• 200ml chicken stock
• 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 and seasoning and spread over the turkey.
2. Sit on the onion in a roasting tin with the stock and cover loosely with foil.
3. Roast for 1 hour 15 minutes, then uncover for 15–20 minutes until golden and the centre reaches 75°C.
4. Rest for 20 minutes, then slice.

3. Foolproof Roast Potatoes

Two simple tricks, par-boiling and very hot oil, guarantee crunchy roasties every time. Floury potatoes give the fluffiest centres.

Servings: 6 · Total time: 1 hour 15 minutes

Ingredients

• 1.5kg floury potatoes, peeled and halved
• 5 tbsp sunflower oil
• Sea salt

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Heat the oil in a roasting tin for 10 minutes.
2. Boil the potatoes for 8 minutes, drain, steam dry for 2 minutes and shake in the pan to rough up the edges.
3. Tip carefully into the hot oil, turn to coat and roast for 50–60 minutes, turning once, until golden and crisp. Season with salt.

4. One-Tray Roasted Christmas Veg

Carrots, parsnips, red onions and sprouts all roast together in one tray, so there is only one thing to watch. A drizzle of honey at the end makes them sticky and sweet.

Servings: 6 · Total time: 50 minutes

Ingredients

• 4 carrots, halved lengthways
• 4 parsnips, quartered lengthways
• 2 red onions, cut into wedges
• 300g Brussels sprouts, halved
• 4 tbsp olive oil
• 2 tbsp runny honey
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6.
2. Toss the carrots, parsnips and onions with 3 tbsp oil and seasoning in a large tray and roast for 20 minutes.
3. Add the sprouts with the remaining oil and roast for 15 minutes more.
4. Drizzle with honey, scatter with thyme and roast for 5 minutes until sticky.

5. Easy Cranberry Sauce

Homemade cranberry sauce needs just three ingredients and ten minutes. It tastes far fresher than shop-bought and keeps for a week.

Servings: 8 · Total time: 15 minutes

Ingredients

• 250g fresh or frozen cranberries
• 125g caster sugar
• Juice of 1 orange

Instructions

1. Put everything in a pan and heat gently until the sugar dissolves.
2. Simmer for 8–10 minutes until most of the berries have popped and the sauce is thick.
3. Cool; it thickens more as it cools. Keep in the fridge for up to a week.

6. Easy Gravy

This quick gravy uses the juices from your roasting tin and a good stock. It is lump-free and ready in ten minutes.

Servings: 6 · Total time: 10 minutes

Ingredients

• Juices from the roasting tin
• 2 tbsp plain flour
• 500ml hot chicken stock
• 1 tsp Worcestershire sauce
• Salt and freshly ground black pepper

Instructions

1. While the meat rests, spoon off most of the fat from the tin, leaving about 2 tbsp with the juices.
2. Set the tin over the hob, stir in the flour and cook for 1 minute.
3. Gradually whisk in the hot stock and Worcestershire sauce and simmer for 5 minutes. Strain and season.

7. Simple Stuffing Balls

Stuffing rolled into balls cooks quickly and evenly with crisp edges. Make them the day before and keep them in the fridge.

Servings: 6 (12 balls) · Total time: 40 minutes

Ingredients

• 25g butter
• 1 onion, finely chopped
• 150g fresh breadcrumbs
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh parsley
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Soften the onion in the butter for 8 minutes.
2. Mix with the breadcrumbs, herbs and egg and season well.
3. Roll into 12 balls and bake on a greased tray for 20–25 minutes until golden and piping hot.

8. Quick Buttered Sprouts with Lemon

Cooking sprouts briefly keeps them sweet and bright green, never soggy. Butter, lemon and black pepper are all they need.

Servings: 6 · Total time: 10 minutes

Ingredients

• 600g Brussels sprouts, trimmed and halved
• 25g butter
• Zest of 1 lemon
• Salt and freshly ground black pepper

Instructions

1. Cook the sprouts in boiling salted water for 4–5 minutes until just tender.
2. Drain and return to the pan with the butter and lemon zest.
3. Toss well, season and serve.

9. Smoked Salmon Toasts

Little toasts topped with cream cheese, smoked salmon and dill need no cooking beyond the toaster. They are a smart, easy starter or party bite.

Servings: 6 (24 toasts) · Total time: 15 minutes

Ingredients

• 6 slices sourdough or rye bread
• 150g cream cheese
• Zest of 1 lemon
• 150g smoked salmon
• Small bunch fresh dill
• Freshly ground black pepper

Instructions

1. Toast the bread and cut each slice into 4.
2. Mix the cream cheese with the lemon zest and spread on the toasts.
3. Top with a fold of smoked salmon, a sprig of dill and black pepper. Serve straight away or chill for up to 1 hour.

10. Easy Chocolate Truffles

Rich chocolate truffles need just cream and chocolate, then a roll in cocoa or nuts. They make a lovely homemade gift or after-dinner treat.

Servings: 24 truffles · Total time: 20 minutes, plus chilling

Ingredients

• 200g dark chocolate, finely chopped
• 150ml double cream
• 25g butter
• Cocoa powder, for rolling
• 30g pistachios, finely chopped, for rolling

Instructions

1. Heat the cream and butter until steaming, pour over the chocolate and stir until smooth.
2. Chill for 2 hours until firm.
3. Scoop teaspoonfuls, roll into balls and coat in cocoa or pistachios. Keep in the fridge for up to a week.

11. Festive Eton Mess

Broken meringue, whipped cream and berries make a showy pudding with no baking at all. Pomegranate seeds give it a jewel-like Christmas finish.

Servings: 6 · Total time: 15 minutes

Ingredients

• 450ml double cream
• 6 ready-made meringue nests, broken
• 250g strawberries, halved
• 150g raspberries
• Seeds of 1/2 pomegranate
• Few fresh mint leaves

Instructions

1. Whip the cream to soft peaks.
2. Gently fold in the meringue and most of the berries.
3. Spoon into a big bowl or glasses and top with the remaining berries, pomegranate and mint. Serve straight away.

12. Easy Shortbread

Buttery shortbread needs just three ingredients and is wonderfully forgiving for beginners. Cut into stars or fingers for an easy festive treat.

Servings: 16 pieces · Total time: 40 minutes, plus cooling

Ingredients

• 225g butter, softened
• 100g caster sugar, plus extra for sprinkling
• 325g plain flour

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3. Beat the butter and sugar until pale, then work in the flour to a smooth dough.
2. Press into a lined 20 x 30cm tin or roll out and cut into shapes.
3. Bake for 20–25 minutes until pale golden. Sprinkle with sugar, mark into pieces and cool before cutting.