15 Mary Berry Christmas Dinner Alternatives to Turkey

Not everyone wants turkey on Christmas Day, and a different centrepiece can make the meal feel fresh and exciting. These fifteen recipes, inspired by Mary Berry’s classic and approachable cooking, offer beef, lamb, goose, duck, game, fish and a vegetarian Wellington, so there is something to suit every size of gathering and every taste.

Some are grand roasts for a full table, while others are quicker dishes for two to four people. Each one works with the familiar trimmings of roast potatoes, sprouts and a good gravy, and many can be prepared ahead to keep Christmas morning calm.

1. Beef Wellington with Spinach and Mushrooms

A layer of spinach and mushrooms keeps the beef fillet moist and adds colour when you slice it. It is the ultimate festive showpiece and can be assembled a day ahead.

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

Ingredients

• 1kg centre-cut beef fillet
• 2 tbsp olive oil
• 1 tbsp English mustard
• 400g chestnut mushrooms, finely chopped
• 2 shallots, finely chopped
• 25g butter
• 150g baby spinach
• 500g block puff pastry
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Season the beef and sear in hot oil on all sides for 5 minutes. Brush with mustard and cool.
2. Cook the shallots and mushrooms in the butter over a high heat for 10–15 minutes until dry. Season and cool. Wilt the spinach in the same pan, cool and squeeze out all the water.
3. Roll out the pastry to a rectangle large enough to enclose the beef. Spread the mushrooms down the centre, top with the spinach and the beef, then wrap and seal with egg. Place seam-side down on a lined baking tray and 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 beef reaches at least 63°C in the centre.
5. Rest for 10 minutes, then slice thickly.

2. Roast Sirloin of Beef with Mustard and Thyme

A boned and rolled sirloin roasts quickly and carves into tender, even slices. A mustard and thyme coating forms a savoury crust that suits Yorkshire puddings and gravy perfectly.

Servings: 8 · Total time: 1 hour 45 minutes, plus resting

Ingredients

• 1 x 2kg boned and rolled sirloin of beef
• 2 tbsp English mustard powder
• 1 tbsp plain flour
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 2 onions, thickly sliced
• 500ml beef stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Mix the mustard powder, flour, thyme and seasoning and rub all over the beef, then drizzle with oil.
2. Sit the beef on the onions in a roasting tin and roast for 20 minutes. Reduce the oven to 180°C (160°C fan), gas mark 4 and roast for a further 50–60 minutes.
3. Check the centre reaches at least 63°C. Rest under foil for 25 minutes.
4. Add the stock to the tin and bubble on the hob for 5 minutes, scraping up the sticky bits. Strain and serve with the sliced beef.

3. Roast Goose with Spiced Apples

Goose has rich, dark meat and gives you plenty of fat for spectacular roast potatoes. Apples baked with cinnamon and cloves cut through the richness beautifully.

Servings: 6 · Total time: 3 hours 30 minutes, plus resting

Ingredients

• 1 x 4.5kg oven-ready goose
• 1 orange, quartered
• 1 onion, quartered
• 6 small red eating apples
• 2 tbsp light muscovado sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 25g butter
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Prick the goose skin all over, season well and put the orange and onion in the cavity.
2. Roast on a rack in a large tin for 30 minutes, then reduce the oven to 180°C (160°C fan), gas mark 4 and roast for a further 2 hours 30 minutes, pouring off the fat every 30 minutes.
3. Score the apples around their middles. Mix the sugar and spices, sprinkle over the apples and dot with butter. Bake alongside the goose for the final 40 minutes until soft.
4. Check the thickest part of the thigh reaches 75°C. Rest for 30 minutes before carving and serve with the spiced apples.

4. Duck Breasts with Cherry Sauce

Duck breasts cook in under half an hour, making them ideal for a smaller Christmas. A glossy sauce of dark cherries and redcurrant jelly is rich and festive.

Servings: 4 · Total time: 35 minutes, plus resting

Ingredients

• 4 duck breasts, skin on
• Salt and freshly ground black pepper
• For the sauce: 300g frozen dark cherries, defrosted
• For the sauce: 200ml chicken stock
• For the sauce: 2 tbsp redcurrant jelly
• For the sauce: 1 tbsp apple cider vinegar
• For the sauce: 1 tsp cornflour mixed with 1 tbsp water

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 well.
2. Place skin-side down in a cold ovenproof frying pan, then turn the heat to medium and cook for 8–10 minutes until the skin is crisp and much of the fat has run out. Pour off the fat.
3. Turn the breasts over and transfer the pan to the oven for 8–10 minutes, until the meat reaches 75°C. Rest for 10 minutes.
4. Meanwhile, simmer the cherries, stock, redcurrant jelly and vinegar for 5 minutes. Stir in the cornflour mixture and cook until glossy. Slice the duck and serve with the sauce.

5. Slow-Roast Lamb Shoulder with Pomegranate and Mint

Slow roasting makes the lamb so soft it falls from the bone, and it needs very little attention. A scattering of pomegranate seeds and mint brings freshness and festive colour.

Servings: 6 · Total time: 4 hours 30 minutes, plus resting

Ingredients

• 1 x 2kg bone-in lamb shoulder
• 4 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 300ml lamb or chicken stock
• Seeds of 1 pomegranate
• Small bunch fresh mint, leaves picked
• 200g Greek yoghurt
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3. Mix the garlic, cumin, coriander, oil and seasoning and rub all over the lamb.
2. Place in a roasting tin, pour in the stock and cover tightly with foil. Roast for 4 hours until meltingly tender.
3. Remove the foil, brush with the pomegranate molasses, increase the oven to 200°C (180°C fan), gas mark 6 and roast for 15 minutes until sticky.
4. Rest for 20 minutes, then pull into pieces. Scatter with pomegranate seeds and mint and serve with the yoghurt mixed with a little chopped mint.

6. Herb-Crusted Rack of Lamb

A rack of lamb looks elegant on the plate and is quick to cook, so it suits a dinner for four. The parsley, mustard and breadcrumb crust keeps the meat juicy.

Servings: 4 · Total time: 45 minutes, plus resting

Ingredients

• 2 French-trimmed racks of lamb (6–8 bones each)
• 1 tbsp olive oil
• 2 tbsp Dijon mustard
• 50g fresh white breadcrumbs
• 3 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• 1 garlic clove, crushed
• 25g 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. Cool slightly.
2. Mix the breadcrumbs, herbs, garlic and melted butter. Brush the fat side of the racks with mustard and press on the crumb mixture.
3. Roast for 20–25 minutes until the crust is golden and the centre of the meat reaches 63°C.
4. Rest for 10 minutes, then cut between the bones into cutlets.

7. Whole Side of Salmon with Herb Crust

A side of salmon feeds a crowd with very little effort and looks wonderful on a platter. The bright green herb crust adds flavour and a gentle crunch.

Servings: 8 · Total time: 40 minutes

Ingredients

• 1 x 1.5kg side of salmon, skin on, pin-boned
• 75g fresh white breadcrumbs
• Large handful each fresh parsley and dill
• Finely grated zest of 1 lemon, plus lemon slices to serve
• 1 garlic clove
• 4 tbsp olive oil
• 1 tbsp Dijon mustard
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Line a large baking tray with baking paper and lay the salmon on it, skin-side down.
2. Blitz the breadcrumbs, herbs, lemon zest, garlic and oil in a food processor until bright green. Season.
3. Brush the salmon with the mustard and press the crumb over the top in an even layer.
4. Bake for 20–25 minutes until the salmon is opaque, flakes easily and reaches 63°C in the thickest part. Serve hot or at room temperature with lemon slices.

8. Roast Chicken with Lemon and Tarragon

A good free-range chicken is a simple, affordable alternative for a smaller family. Tarragon and lemon butter gives a classic French-style flavour that feels special.

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

Ingredients

• 1 x 2kg whole chicken
• 50g butter, softened
• 2 tbsp chopped fresh tarragon
• 1 lemon, zested and halved
• 1 garlic clove, crushed
• 1 onion, sliced
• 200ml 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, tarragon, lemon zest, garlic and seasoning.
2. Spread the butter under the breast skin and put the lemon halves in the cavity.
3. Sit the chicken on the onion in a roasting tin, add the stock and roast for 1 hour 20 minutes, basting halfway.
4. Check the thickest part of the thigh reaches 75°C. Rest for 15 minutes and serve with the pan juices.

9. Pheasant with Apples and Cream

Pheasant is in season at Christmas and has a delicate gamey flavour that pairs well with apples. Cooking it in a covered pan with stock and cream keeps the lean meat tender.

Servings: 4 · Total time: 1 hour 15 minutes

Ingredients

• 2 oven-ready pheasants, each cut into 4 portions
• 2 tbsp plain flour
• 2 tbsp olive oil
• 25g butter
• 1 onion, finely chopped
• 2 eating apples, cored and cut into wedges
• 200ml apple juice
• 200ml chicken stock
• 150ml double cream
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4. Toss the pheasant in seasoned flour and brown in the oil in a flameproof casserole. Set aside.
2. Add the butter, onion and apple wedges and cook for 5 minutes until lightly golden.
3. Return the pheasant, pour in the apple juice and stock, add the thyme, cover and cook in the oven for 40 minutes until tender and the meat reaches 75°C.
4. Stir in the cream and simmer on the hob for 3 minutes. Season and serve.

10. Venison Steaks with Blackberry Sauce

Lean venison steaks cook in minutes and have a deep, rich flavour that feels luxurious. A sharp blackberry sauce balances the meat perfectly.

Servings: 4 · Total time: 25 minutes

Ingredients

• 4 venison loin steaks (about 150g each)
• 1 tbsp olive oil
• 15g butter
• 1 shallot, finely chopped
• 150g blackberries
• 200ml beef stock
• 1 tbsp redcurrant jelly
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Bring the steaks to room temperature and season well.
2. Heat the oil in a frying pan over a high heat and cook the steaks for 3–4 minutes on each side until the centre reaches 63°C. Rest for 5 minutes.
3. Add the butter and shallot to the pan and cook for 2 minutes. Add the blackberries, stock, redcurrant jelly and thyme and simmer for 5 minutes, crushing some berries, until syrupy.
4. Slice the venison and serve with the sauce spooned over.

11. Beef Fillet with Peppercorn Sauce

Roasting a whole beef fillet is surprisingly simple and gives melt-in-the-mouth slices. A creamy green peppercorn sauce is the classic partner.

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

Ingredients

• 1kg centre-cut beef fillet
• 1 tbsp olive oil
• 1 tbsp cracked black peppercorns
• For the sauce: 15g butter
• For the sauce: 1 shallot, finely chopped
• For the sauce: 2 tbsp green peppercorns in brine, drained
• For the sauce: 200ml beef stock
• For the sauce: 200ml double cream
• Salt

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Rub the beef with oil, cracked pepper and salt, then sear in a hot frying pan for 5 minutes until browned all over.
2. Transfer to a roasting tin and roast for 20–25 minutes until the centre reaches at least 63°C. Rest for 15 minutes.
3. For the sauce, melt the butter in the pan and soften the shallot for 3 minutes. Add the green peppercorns and stock and bubble until reduced by half.
4. Stir in the cream and simmer for 3 minutes until slightly thickened. Season and serve with the sliced beef.

12. Guinea Fowl with Mushrooms and Thyme

Guinea fowl tastes like a richer, more flavourful chicken and is a lovely change at Christmas. Roasting it over mushrooms and thyme creates its own savoury sauce.

Servings: 4 · Total time: 1 hour 30 minutes, plus resting

Ingredients

• 1 x 1.5kg guinea fowl
• 40g butter, softened
• 1 tbsp fresh thyme leaves
• 300g mixed mushrooms, thickly sliced
• 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 guinea fowl with the butter, thyme and seasoning.
2. Scatter the mushrooms and shallots in a roasting tin, sit the bird on top and pour in the stock.
3. Roast for 1 hour 10 minutes until golden and the thickest part of the thigh reaches 75°C. Rest for 15 minutes.
4. Stir the cream into the mushrooms and tin juices and bubble on the hob for 2 minutes. Carve and serve with the creamy mushrooms.

13. Mushroom and Chestnut Wellington

This rich vegetarian Wellington is hearty enough to share the spotlight with any roast. Mushrooms, chestnuts and herbs give it a deep, savoury flavour.

Servings: 6 · Total time: 1 hour 30 minutes

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 750g chestnut mushrooms, chopped
• 200g cooked peeled chestnuts, chopped
• 75g fresh white breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1 tbsp soy sauce
• 500g block puff pastry
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Heat the oil and soften the onion for 5 minutes. Add the garlic and mushrooms and cook over a high heat for 15 minutes until all the liquid has gone.
2. Stir in the chestnuts, breadcrumbs, herbs and soy sauce. Season and cool completely.
3. Preheat the oven to 200°C (180°C fan), gas mark 6. Roll out the pastry, shape the filling into a log along the centre, then wrap and seal with egg. Place seam-side down on a lined baking tray.
4. Brush with egg, score and bake for 35–40 minutes until deep golden. Rest for 5 minutes before slicing.

14. Baked Whole Sea Bass with Fennel and Lemon

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

Servings: 4 · Total time: 45 minutes

Ingredients

• 2 whole sea bass (about 600g each), gutted and scaled
• 2 fennel bulbs, thinly sliced
• 2 lemons, 1 sliced and 1 cut into wedges
• 4 sprigs fresh dill
• 3 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 2 tbsp oil and seasoning in a roasting tin and roast for 15 minutes.
2. Slash the fish 3 times on each side, season inside and out and stuff the cavities with lemon slices and dill.
3. Lay the fish on top of the fennel, drizzle with the remaining oil and bake for 20–25 minutes until the flesh is opaque, flakes easily and reaches 63°C.
4. Serve with the fennel and lemon wedges.

15. Braised Lamb Shanks with Redcurrant and Rosemary

Lamb shanks braised slowly until tender make a cosy, generous main that can be cooked entirely in advance. The redcurrant and rosemary sauce is glossy, rich and festive.

Servings: 4 · Total time: 3 hours

Ingredients

• 4 lamb shanks
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 600ml lamb or beef stock
• 3 tbsp redcurrant jelly
• 3 sprigs fresh rosemary
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3. Toss the shanks in seasoned flour and brown in the oil in a large flameproof casserole. Set aside.
2. Add the onion and carrots and cook for 5 minutes, then stir in the garlic and tomato purée.
3. Return the shanks, add the stock, redcurrant jelly and rosemary, bring to a simmer, cover and cook in the oven for 2 hours 30 minutes until the meat falls from the bone.
4. Lift out the shanks and bubble the sauce on the hob until glossy. Serve with mashed potato. If making ahead, cool, chill for up to 2 days and reheat until piping hot.