15 Mary Berry Easy Christmas Recipes for Beginners

Cooking Christmas dinner for the first time can feel daunting, but it does not need to be complicated. These fifteen recipes, inspired by Mary Berry’s clear and encouraging approach, keep things simple, with short ingredient lists, straightforward methods and clear signs that tell you when each dish is ready.

There is a small turkey joint and an easy one-tray roast chicken, simple trimmings and sauces, a couple of nibbles and three no-fuss puddings and bakes. Start with one or two, add more as you grow in confidence, and you will soon have a full Christmas menu you are proud of.

1. Easy Roast Turkey Breast Joint

A boneless turkey breast joint is far easier to cook than a whole bird and is ready in under two hours. Covering it with foil for most of the time keeps the meat juicy.

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, thickly 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 all over the turkey.
2. Put the onion and stock in a roasting tin, sit the turkey on top and cover loosely with foil.
3. Roast for 1 hour 15 minutes, then remove the foil and roast for 15–20 minutes more until golden.
4. Push a thermometer into the thickest part; it must read 75°C. Rest under foil for 20 minutes, then slice.

2. Foolproof Roast Potatoes

Par-boiling the potatoes and heating the fat first are the two simple steps that guarantee crisp results. Floury potatoes such as Maris Piper give the fluffiest centres.

Servings: 6 · Total time: 1 hour 15 minutes

Ingredients

• 1.5kg floury potatoes, peeled and cut into even chunks
• 5 tbsp sunflower oil
• Sea salt

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Put the oil in a large roasting tin and heat in the oven for 10 minutes.
2. Boil the potatoes in salted water for 8 minutes. Drain, leave to steam dry for 2 minutes, then shake in the pan to rough up the edges.
3. Carefully tip into the hot oil, turn to coat and roast for 50–60 minutes, turning once, until golden and crisp.
4. Sprinkle with salt and serve.

3. One-Tray Roast Chicken with Lemon and Garlic

The chicken and vegetables all cook together in one tray, so there is very little to watch or wash up. It is a perfect first Christmas roast for a small household.

Servings: 4 · Total time: 1 hour 40 minutes

Ingredients

• 1 x 1.8kg whole chicken
• 750g baby potatoes, halved
• 4 carrots, cut into chunks
• 2 red onions, cut into wedges
• 1 lemon, halved
• 1 garlic bulb, cloves separated
• 3 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. Toss the potatoes, carrots, onions and garlic with 2 tbsp oil and seasoning in a large roasting tin.
3. Put the lemon halves inside the chicken, rub with the remaining oil, thyme and seasoning, and sit it on top of the vegetables.
4. Roast for 1 hour 20 minutes, until golden and the thickest part of the thigh reaches 75°C. Rest for 10 minutes and serve with the vegetables.

4. Easy Glazed Carrots

Carrots simmered in butter and a little sugar become glossy and sweet in just fifteen minutes. They need only one pan and can be cooked on the hob while the meat rests.

Servings: 6 · Total time: 20 minutes

Ingredients

• 750g carrots, peeled and sliced
• 25g butter
• 1 tsp caster sugar
• 1 tbsp chopped fresh parsley
• Salt

Instructions

1. Put the carrots in a pan with the butter, sugar, a pinch of salt and enough water to just cover.
2. Bring to the boil and cook uncovered for 12–15 minutes until the carrots are tender and the water has evaporated to a glossy glaze.
3. Stir in the parsley and serve.

5. Simple Cranberry Sauce

Homemade cranberry sauce needs just three ingredients and ten minutes, and it tastes far better than shop-bought. Make it up to a week ahead and keep it in the fridge.

Servings: 8 · Total time: 15 minutes, plus cooling

Ingredients

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

Instructions

1. Put the sugar and orange juice in a pan and heat gently until the sugar dissolves.
2. Add the cranberries and simmer for 8–10 minutes until most have popped and the sauce has thickened.
3. Cool; it will thicken more as it cools. Keep in the fridge for up to a week.

6. Easy Onion Gravy

Slow-cooked onions give this gravy plenty of flavour without needing meat juices. It can be made days ahead and reheated, which takes pressure off the day.

Servings: 6 · Total time: 35 minutes

Ingredients

• 2 tbsp olive oil
• 2 onions, thinly sliced
• 1 tsp caster sugar
• 2 tbsp plain flour
• 600ml beef or chicken stock
• 1 tsp Worcestershire sauce
• Salt and freshly ground black pepper

Instructions

1. Heat the oil in a pan and cook the onions gently for 15 minutes until soft and golden. Add the sugar for the last 5 minutes.
2. Stir in the flour and cook for 1 minute.
3. Gradually stir in the stock and Worcestershire sauce and simmer for 10 minutes until thickened. Season.
4. Serve piping hot, or cool, chill for up to 3 days and reheat until piping hot.

7. Easy Herb Stuffing Balls

Making stuffing into balls means it cooks quickly and evenly with plenty of crisp edges. You can shape them a day ahead and keep them in the fridge.

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

Ingredients

• 25g butter
• 1 onion, finely chopped
• 150g fresh white breadcrumbs
• 2 tsp dried 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 and cool slightly.
2. Mix with the breadcrumbs, herbs and egg and season well.
3. Roll into 12 balls and place on a greased baking tray.
4. Bake for 20–25 minutes until golden and piping hot all the way through.

8. Buttered Brussels Sprouts

Cooking sprouts briefly keeps them bright green and sweet rather than soggy. A little butter and black pepper is all they need.

Servings: 6 · Total time: 15 minutes

Ingredients

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

Instructions

1. Bring a large pan of salted water to the boil.
2. Add the sprouts and cook for 4–5 minutes until just tender when pierced with a knife.
3. Drain well, return to the pan with the butter and toss. Season and serve.

9. Smoked Salmon and Cream Cheese Bites

These little bites need no cooking and look very smart with drinks before dinner. Assemble them up to an hour ahead and keep them in the fridge.

Servings: 24 bites · Total time: 15 minutes

Ingredients

• 6 slices rye or brown bread
• 150g full-fat cream cheese
• Finely grated zest of 1 lemon
• 150g smoked salmon
• Small bunch fresh dill
• Freshly ground black pepper

Instructions

1. Cut 4 small rounds or squares from each slice of bread.
2. Mix the cream cheese with the lemon zest and spread a little on each piece.
3. Top with a fold of smoked salmon, a sprig of dill and a grind of black pepper.
4. Chill until ready to serve.

10. Easy Cheese Straws

Ready-rolled puff pastry makes these cheese straws almost effortless, and they bake in fifteen minutes. They keep for a few days in an airtight tin.

Servings: 24 straws · Total time: 25 minutes

Ingredients

• 320g ready-rolled puff pastry
• 1 egg, beaten
• 75g mature Cheddar, finely grated
• 1/2 tsp paprika

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6 and line two baking trays.
2. Unroll the pastry, brush with egg and sprinkle evenly with cheese and paprika. Press the cheese down lightly.
3. Cut into 1.5cm strips, twist each one and place on the trays.
4. Bake for 12–15 minutes until puffed and golden. Cool on a wire rack.

11. No-Fuss Honey Roast Parsnips

Parsnips roasted with a drizzle of honey turn sweet and sticky with almost no effort. They can share the oven with the roast potatoes.

Servings: 6 · Total time: 45 minutes

Ingredients

• 750g parsnips, peeled and halved or quartered lengthways
• 3 tbsp sunflower 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 parsnips with the oil and seasoning in a roasting tin and roast for 30 minutes.
3. Drizzle with honey, scatter with thyme and roast for 10 minutes more until golden and sticky.

12. Creamy Mashed Potato

Smooth, buttery mash is the perfect partner for gravy and can be made an hour ahead and kept warm. Warming the milk first helps keep it light and fluffy.

Servings: 6 · Total time: 30 minutes

Ingredients

• 1.2kg floury potatoes, peeled and cut into even chunks
• 75g butter
• 150ml whole milk
• Salt and white pepper

Instructions

1. Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 15–20 minutes until completely tender.
2. Drain well and leave to steam dry for 2 minutes.
3. Warm the milk and butter in a small pan, then mash into the potatoes until smooth. Season and serve.

13. Cranberry Eton Mess

Broken meringue, whipped cream and a quick cranberry compote make a festive pudding with no baking at all. Layer it in glasses just before serving so the meringue stays crunchy.

Servings: 6 · Total time: 20 minutes

Ingredients

• 150g fresh or frozen cranberries
• 50g caster sugar
• Juice of 1 orange
• 450ml double cream
• 6 ready-made meringue nests, roughly broken
• 150g fresh raspberries

Instructions

1. Simmer the cranberries, sugar and orange juice for 5 minutes until the berries burst and thicken. Cool completely.
2. Whip the cream to soft peaks.
3. Gently fold the meringue and half the cranberry compote through the cream for a rippled effect.
4. Spoon into glasses and top with the remaining compote and the raspberries.

14. Easy Chocolate Brownies

Rich, fudgy brownies are one of the easiest bakes for beginners and make a lovely alternative pudding or gift. Dust them with icing sugar for a snowy Christmas look.

Servings: 16 squares · Total time: 45 minutes, plus cooling

Ingredients

• 185g butter
• 185g dark chocolate, broken into pieces
• 3 large eggs
• 275g caster sugar
• 85g plain flour
• 40g cocoa powder
• Icing sugar, to dust

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4. Line a 20cm square tin with baking paper.
2. Melt the butter and chocolate together in a bowl over a pan of simmering water. Cool slightly.
3. Whisk the eggs and sugar until pale and thick, then fold in the chocolate mixture. Sift over the flour and cocoa and fold in.
4. Pour into the tin and bake for 25 minutes until the top is shiny and the middle is just set.
5. Cool completely in the tin, then cut into squares and dust with icing sugar.

15. Easy Shortbread Stars

Buttery shortbread needs only three ingredients and is wonderfully forgiving. Cut into stars, it makes a pretty edible gift or an after-dinner treat with tea.

Servings: 20 biscuits · Total time: 35 minutes, plus cooling

Ingredients

• 225g butter, softened
• 100g caster sugar, plus extra for sprinkling
• 275g plain flour
• 50g cornflour

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3 and line two baking trays.
2. Beat the butter and sugar until pale, then work in the flour and cornflour to make a smooth dough.
3. Roll out on a lightly floured surface to 5mm thick and cut out stars with a cutter. Place on the trays.
4. Bake for 15–18 minutes until pale golden. Sprinkle with caster sugar and cool on a wire rack. Keep in an airtight tin for up to a week.