15 Mary Berry Christmas Recipes for a Crowd

Cooking for twelve or more at Christmas is a happy challenge, but it calls for recipes that scale up without fuss and do not tie you to the stove. These fifteen recipes, inspired by Mary Berry’s organised, generous style of entertaining, cover big roasts, a hearty pie, trays of trimmings, buffet dishes and puddings that serve a crowd.

Most can be prepared ahead, many are cooked in a single large tray or dish, and all are written with clear quantities for a big table. Mix and match them to build a full Christmas spread or a relaxed Boxing Day buffet.

1. Big Roast Turkey for Twelve

A 7kg bird is the right size for twelve hungry guests with some left over for sandwiches. Covering it loosely with foil for most of the cooking keeps the breast moist.

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
• 2 tbsp chopped fresh thyme
• 2 tbsp chopped fresh parsley
• 2 lemons, zested and halved
• 3 onions, thickly sliced
• 6 bay leaves
• 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, lemon zest and plenty of seasoning.
2. Spread most of the butter under the breast skin and the rest over the legs. Put the lemon halves in the cavity.
3. Sit the turkey on the onions and bay leaves in a very large roasting tin and cover loosely with foil. Roast for about 4 hours 40 minutes (about 40 minutes per kg), basting every hour and removing the foil for the final hour.
4. Check the thickest part of the thigh reaches 75°C and the juices run clear.
5. Rest under foil and tea towels for at least 1 hour; it will stay hot while the potatoes crisp up.

2. Slow-Roast Lamb Shoulders for a Crowd

Two lamb shoulders roasted low and slow will feed twelve and need almost no attention. The meat pulls apart easily, so there is no stressful carving at the table.

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

Ingredients

• 2 x 2kg bone-in lamb shoulders
• 8 garlic cloves, sliced
• 6 sprigs fresh rosemary
• 4 tbsp olive oil
• Juice of 2 lemons
• 4 onions, thickly sliced
• 800ml lamb or chicken stock
• 2 tbsp redcurrant jelly
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3. Make small cuts all over the lamb and push in the garlic and pieces of rosemary.
2. Rub with oil and lemon juice and season well. Lay the onions in two roasting tins, sit a shoulder in each and pour half the stock into each tin.
3. Cover tightly with foil and roast for 4 hours 30 minutes, removing the foil for the final 30 minutes, until the meat falls off the bone.
4. Rest for 20 minutes. Skim the fat, add the redcurrant jelly to the tin juices and bubble for 5 minutes. Pull the lamb into pieces and serve with the juices.

3. Big-Batch Beef and Mushroom Pie

A large pie with a golden puff pastry lid is a warming centrepiece for a crowd, and the filling can be made days in advance. Pastry holly leaves on top make it festive.

Servings: 12 · Total time: 3 hours 45 minutes, plus cooling

Ingredients

• 2kg braising steak, cut into chunks
• 4 tbsp plain flour
• 4 tbsp olive oil
• 3 onions, chopped
• 500g chestnut mushrooms, halved
• 3 garlic cloves, crushed
• 3 tbsp tomato purée
• 1.2 litres beef stock
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tbsp fresh thyme leaves
• 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 in a large flameproof casserole.
2. Add the onions and mushrooms and cook for 8 minutes, then stir in the garlic and tomato purée. Return the beef, add the stock, Worcestershire sauce, bay and thyme, bring to a simmer, cover and cook in the oven for 2 hours 30 minutes until tender.
3. Cool completely and spoon into a large 3.5 litre rectangular pie dish. The filling can be chilled for up to 2 days.
4. Increase the oven to 200°C (180°C fan), gas mark 6. Lay the pastry over the top, overlapping the two sheets, trim, crimp the edges, add pastry holly leaves and brush with egg.
5. Bake for 40–45 minutes until the pastry is deep golden and the filling is piping hot.

4. Side of Salmon with Herb Crust

A whole side of salmon is easy to cook and serves plenty of guests, hot or at room temperature. The bright green crust looks lovely on a buffet.

Servings: 10 · Total time: 40 minutes

Ingredients

• 1 x 1.8kg side of salmon, skin on, pin-boned
• 100g fresh white breadcrumbs
• Large handful each fresh parsley and dill
• Finely grated zest of 2 lemons, plus wedges to serve
• 1 garlic clove
• 5 tbsp olive oil
• 2 tbsp Dijon mustard
• 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 large lined baking tray, skin-side down.
2. Blitz the breadcrumbs, herbs, lemon zest, garlic and oil until green and season.
3. Brush the salmon with mustard and press on the crumb mixture.
4. Bake for 20–25 minutes until the salmon is opaque and reaches 63°C in the thickest part. Serve with lemon wedges.

5. Traybake Roast Potatoes for Twelve

Using two large trays gives every potato room to crisp rather than steam. Par-boil them the day before to save time on the morning.

Servings: 12 · Total time: 1 hour 30 minutes

Ingredients

• 3.5kg floury potatoes, peeled and cut into large chunks
• 2 tbsp semolina
• 200ml sunflower oil or goose fat
• 1 garlic bulb, cloves separated
• 6 sprigs fresh rosemary
• Sea salt

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Divide the fat between two large roasting tins and heat for 10 minutes.
2. Boil the potatoes in salted water for 8 minutes. Drain, steam dry, sprinkle with semolina and shake to rough up the edges. They can be cooled and chilled overnight at this point.
3. Carefully add the potatoes to the hot fat, turn to coat and roast for 1 hour, turning halfway and swapping the trays round.
4. Add the garlic and rosemary for the last 15 minutes. Sprinkle with sea salt and serve.

6. Roasted Root Vegetable Traybake

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

Servings: 12 · Total time: 1 hour

Ingredients

• 1kg carrots, cut into batons
• 1kg parsnips, quartered lengthways
• 1 swede, peeled and cut into chunks
• 4 red onions, cut into wedges
• 6 tbsp olive oil
• 3 tbsp runny honey
• 2 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. Divide the vegetables between two large roasting tins, toss with the oil and seasoning and roast for 35 minutes.
3. Drizzle with honey, scatter with thyme, toss and roast for 15 minutes more until tender and caramelised.

7. Giant Cauliflower and Broccoli Cheese

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

Servings: 12 · Total time: 1 hour

Ingredients

• 2 large cauliflowers, broken into florets
• 2 heads broccoli, broken into 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. Cook the cauliflower in boiling salted water for 5 minutes, adding the broccoli for the last 2 minutes. Drain well and spread in a large buttered ovenproof dish, about 25 x 35cm.
2. Melt the butter, stir in the flour and cook for 1 minute. Whisk in the milk and bring to the boil, stirring, until thick. Add the mustard and two thirds of the cheese and season.
3. Pour over the vegetables and top with the remaining cheese and the breadcrumbs. It can be covered and chilled for up to a day.
4. Bake at 200°C (180°C fan), gas mark 6 for 35–45 minutes until golden, bubbling and piping hot.

8. Big-Batch Braised Red Cabbage

A large pot of braised red cabbage can be made a week ahead and frozen, then reheated on the day. It brings colour and a sweet-sharp flavour to the plate.

Servings: 12 · Total time: 2 hours

Ingredients

• 2 red cabbages (about 2kg), finely shredded
• 2 red onions, thinly sliced
• 3 Bramley apples, peeled, cored and chopped
• 100g light muscovado sugar
• 8 tbsp apple cider vinegar
• 200ml apple juice
• 1 tsp ground mixed spice
• 50g butter
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3.
2. Mix everything except the butter in a very large ovenproof casserole, season and dot with the butter.
3. Cover tightly and cook for 1 hour 45 minutes, stirring halfway, until very tender.
4. Cool and chill for up to 3 days or freeze for up to 1 month. Reheat until piping hot.

9. Chicken Chipolatas in Turkey Bacon

A big tray of these little sausages vanishes quickly at any Christmas gathering. 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
• 3 tbsp runny honey
• 1 tbsp wholegrain mustard
• 1 tbsp fresh thyme leaves

Instructions

1. Wrap each chipolata in a strip of turkey bacon and lay seam-side down in two roasting tins. 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, turning once, until golden.
3. Mix the honey and mustard, brush over and roast for 5 minutes more until sticky.
4. Check the sausages reach 75°C in the centre, scatter with thyme and serve.

10. Make-Ahead Gravy for Twelve

A big batch of gravy made in advance means there is plenty for everyone and no last-minute panic. Stir in the turkey juices on the day for extra richness.

Servings: 12 (about 1.5 litres) · Total time: 1 hour 45 minutes

Ingredients

• 1.5kg chicken wings
• 3 onions, quartered
• 3 carrots, chopped
• 3 tbsp olive oil
• 6 tbsp plain flour
• 2 litres chicken stock
• 3 tbsp redcurrant jelly
• 1 tbsp Worcestershire sauce
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Roast the wings, onions and carrots in the oil for 1 hour until well browned.
2. Stir in the flour over the hob, then gradually add the stock, scraping up the sticky bits. Transfer to a large pan and simmer for 20 minutes.
3. Strain, add the redcurrant jelly and Worcestershire sauce and season.
4. Cool, chill for up to 3 days or freeze for up to 1 month. Reheat until piping hot, whisking in the turkey juices.

11. Coronation Turkey

Coronation turkey turns leftover meat into a gently spiced, creamy buffet dish that everyone loves. Serve it with salad, in jacket potatoes or piled into sandwiches.

Servings: 10 · Total time: 20 minutes

Ingredients

• 1kg cooked turkey, cut into bite-sized pieces
• 250ml mayonnaise
• 150g Greek yoghurt
• 2 tbsp mild curry powder
• 3 tbsp mango chutney
• Juice of 1/2 lemon
• 75g sultanas
• 50g flaked almonds, toasted
• 2 tbsp chopped fresh coriander
• 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 mayonnaise, yoghurt, curry powder, mango chutney and lemon juice until smooth. Season.
3. Fold in the turkey and sultanas and chill until needed, for up to 24 hours.
4. Scatter with the almonds and coriander just before serving.

12. Festive Coleslaw with Cranberries

A crunchy coleslaw with cranberries and toasted pecans adds freshness to a rich buffet. Dress it an hour ahead so the flavours have time to mingle.

Servings: 12 · Total time: 20 minutes

Ingredients

• 1/2 red cabbage, finely shredded
• 1/2 white cabbage, finely shredded
• 3 carrots, coarsely grated
• 4 spring onions, finely sliced
• 100g dried cranberries
• 75g pecans, toasted and chopped
• 200ml mayonnaise
• 150g Greek yoghurt
• 1 tbsp wholegrain mustard
• 1 tbsp apple cider vinegar
• Salt and freshly ground black pepper

Instructions

1. Put the cabbages, carrots, spring onions and cranberries in a very large bowl.
2. Whisk the mayonnaise, yoghurt, mustard and vinegar together and season well.
3. Pour the dressing over the vegetables and toss thoroughly. Chill for up to 4 hours.
4. Scatter with pecans just before serving.

13. Giant Berry Trifle

A huge trifle in a glass bowl is the ultimate pudding for a crowd and needs to be made the day before. Layers of sponge, berries, custard and cream look stunning on the table.

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

Ingredients

• 400g trifle sponges or 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
• 150g fresh raspberries
• 40g flaked almonds, toasted

Instructions

1. Spread the sponges with jam and arrange in the base of a very large glass bowl. Spoon over the orange juice.
2. Spoon over the berries and their juices, then pour the custard on top. Cover and chill for at least 2 hours.
3. Whip the cream with the icing sugar to soft peaks and spread over the custard.
4. Chill for up to 24 hours, then top with fresh raspberries and almonds before serving.

14. Pavlova Wreath

A ring of crisp meringue topped with cream and red fruits looks just like a Christmas wreath. The meringue can be baked up to a week ahead and kept in an airtight tin.

Servings: 12 · Total time: 2 hours 30 minutes, plus cooling

Ingredients

• 6 large egg whites
• 350g caster sugar
• 2 tsp cornflour
• 1 tsp white vinegar
• 600ml double cream
• 400g mixed raspberries, strawberries and pomegranate seeds
• Small handful of fresh mint leaves
• Icing sugar, to dust

Instructions

1. Preheat the oven to 140°C (120°C fan), gas mark 1. Draw a 28cm circle on baking paper and place on a baking tray, pen-side down.
2. Whisk the egg whites to stiff peaks, then add the sugar a spoonful at a time, whisking until thick and glossy. Fold in the cornflour and vinegar.
3. Spoon the meringue in large dollops around the circle to make a ring. Bake for 1 hour 15 minutes, then turn off the oven and leave to cool inside.
4. Just before serving, whip the cream and spoon over the meringue. Top with the fruit and mint and dust with icing sugar.

15. Sticky Toffee Pudding Traybake

Baking sticky toffee pudding in one large tin is far easier than individual puddings when you are feeding a crowd. The sponge and sauce can both be made ahead and reheated.

Servings: 12 · Total time: 1 hour 10 minutes

Ingredients

For the sponge

• 250g pitted dates, chopped
• 300ml boiling water
• 1 tsp bicarbonate of soda
• 100g butter, softened, plus extra for greasing
• 175g light muscovado sugar
• 3 large eggs
• 250g self-raising flour

For the toffee sauce

• 150g butter
• 175g light muscovado sugar
• 300ml double cream

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4. Grease and line a 23 x 33cm tin.
2. Soak the dates in the boiling water with the bicarbonate of soda for 10 minutes.
3. Beat the butter and sugar until pale, then beat in the eggs one at a time. Fold in the flour, then the dates and liquid.
4. Pour into the tin and bake for 35–40 minutes until risen and a skewer comes out clean.
5. Melt the butter and sugar for the sauce, add the cream and bubble for 3 minutes. Pour some over the warm pudding, cut into squares and serve with the rest of the sauce.