15 Mary Berry Make-Ahead Christmas Dinner Recipes

The secret to a relaxed Christmas Day is doing as much as possible before it arrives. These fifteen recipes, inspired by Mary Berry’s famously organised approach to entertaining, can all be made or prepared days or even weeks ahead, from the gravy, stuffing and sauces to the vegetables, a starter, the main course and two puddings.

Each recipe explains exactly how far ahead you can go and how to finish it on the day, whether that means reheating, roasting from frozen or simply assembling. With these in the fridge and freezer, Christmas morning becomes a matter of oven timings rather than chopping and stirring.

1. Rich Make-Ahead Gravy

Roasted chicken wings and vegetables give this gravy a deep flavour without needing the turkey juices. Make it up to a month ahead, freeze it, then add the tin juices on the day.

Servings: 8 (about 1 litre) · Total time: 1 hour 45 minutes

Ingredients

• 1kg chicken wings
• 2 onions, quartered
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 tbsp olive oil
• 4 tbsp plain flour
• 1.5 litres chicken stock
• 2 tbsp redcurrant jelly
• 1 tsp Worcestershire sauce
• 2 bay leaves
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Toss the wings and vegetables in the oil in a roasting tin and roast for 1 hour until well browned.
2. Set the tin over the hob, stir in the flour and cook for 1 minute. Gradually stir in the stock, scraping up the sticky bits, then tip into a large pan with the bay leaves.
3. Simmer for 20 minutes, mashing the wings and vegetables to release their flavour. Strain into a clean pan, add the redcurrant jelly and Worcestershire sauce, and season.
4. Cool quickly, then chill for up to 3 days or freeze for up to 1 month. Defrost in the fridge, reheat until piping hot and whisk in the skimmed roasting juices before serving.

2. Freeze-Ahead Roast Potatoes

Par-boiling and roughing up the potatoes weeks ahead means they go straight from freezer to oven on the day. They roast up just as crisp and fluffy as freshly prepared ones.

Servings: 8 · Total time: 1 hour 30 minutes, plus freezing

Ingredients

• 2kg floury potatoes, such as Maris Piper, peeled and cut into large chunks
• 1 tbsp semolina
• 100ml sunflower oil or goose fat
• Sea salt

Instructions

1. Boil the potatoes in salted water for 8 minutes until the edges are soft. Drain, steam dry for 2 minutes, add the semolina and shake in the pan to rough up the edges.
2. Spread out on a tray, cool completely, then open-freeze until solid. Transfer to freezer bags and freeze for up to 1 month.
3. On the day, preheat the oven to 220°C (200°C fan), gas mark 7. Heat the fat in a large roasting tin for 10 minutes.
4. Add the potatoes straight from frozen, turn in the fat and roast for 1 hour to 1 hour 10 minutes, turning halfway, until deep golden and crisp. Sprinkle with salt.

3. Sage and Onion Stuffing Log

Shaping the stuffing into a log and freezing it means you simply slice and bake on Christmas Day. Each round comes out crisp on the outside and soft in the middle.

Servings: 8 · Total time: 1 hour, plus chilling

Ingredients

• 40g butter
• 2 large onions, finely chopped
• 200g fresh white breadcrumbs
• 3 tbsp chopped fresh sage
• 2 tbsp chopped fresh parsley
• Finely grated zest of 1 lemon
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Melt the butter in a pan and cook the onions gently for 10 minutes until soft. Cool.
2. Mix the onions with the breadcrumbs, herbs, lemon zest and egg. Season well.
3. Shape into a log about 6cm wide on a sheet of foil, roll up tightly and twist the ends. Chill for up to 2 days or freeze for up to 1 month.
4. Defrost in the fridge if frozen. Preheat the oven to 200°C (180°C fan), gas mark 6, cut the log into 2cm slices and bake on a buttered tray for 25 minutes until golden and piping hot.

4. Classic Bread Sauce

Creamy, gently spiced bread sauce is a British Christmas essential that keeps well in the fridge. Infusing the milk the day before gives the best flavour.

Servings: 8 · Total time: 30 minutes, plus infusing

Ingredients

• 1 onion, halved
• 6 cloves
• 1 bay leaf
• 600ml whole milk
• 100g fresh white breadcrumbs
• 25g butter
• 3 tbsp double cream
• Pinch of grated nutmeg
• Salt and white pepper

Instructions

1. Stud the onion halves with the cloves. Put in a pan with the bay leaf and milk, bring just to the boil, then turn off the heat, cover and leave to infuse for at least 1 hour, or overnight in the fridge.
2. Remove the onion and bay leaf and return the milk to a gentle heat. Stir in the breadcrumbs and simmer for 5 minutes until thick.
3. Stir in the butter, cream and nutmeg and season. Cool, cover the surface with cling film and chill for up to 2 days.
4. Reheat gently, adding a splash of milk to loosen, until piping hot.

5. Spiced Cranberry and Clementine Sauce

This vibrant sauce, warmed with cinnamon and clementine, keeps for a week in the fridge or several months in the freezer. Make a big batch and spoon some into jars as gifts.

Servings: 8–10 · Total time: 20 minutes, plus cooling

Ingredients

• 400g fresh or frozen cranberries
• 175g light muscovado sugar
• Finely grated zest and juice of 2 clementines
• 1 cinnamon stick
• 50ml water

Instructions

1. Put the sugar, clementine juice, cinnamon stick and water in a pan and heat gently until the sugar dissolves.
2. Add the cranberries and simmer for 10 minutes, stirring now and then, until most have burst and the sauce is thick.
3. Remove the cinnamon stick, stir in the zest and cool.
4. Spoon into clean jars and keep in the fridge for up to 1 week, or freeze for up to 3 months.

6. Braised Red Cabbage with Orange and Cranberries

Red cabbage tastes even better after a day or two, as the sweet and sharp flavours mellow together. It also freezes perfectly, so it can be ticked off weeks in advance.

Servings: 8 · Total time: 1 hour 45 minutes

Ingredients

• 1 red cabbage (about 1kg), finely shredded
• 1 red onion, thinly sliced
• 1 Bramley apple, peeled, cored and chopped
• 75g dried cranberries
• 50g light muscovado sugar
• 4 tbsp apple cider vinegar
• Finely grated zest and juice of 1 orange
• 1/2 tsp ground mixed spice
• 25g butter
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3.
2. Mix all the ingredients except the butter in a large ovenproof casserole and season well. Dot with the butter.
3. Cover tightly and cook for 1 hour 30 minutes, stirring halfway, until very tender.
4. Cool, then chill for up to 3 days or freeze for up to 1 month. Reheat in a pan or the oven until piping hot.

7. Brussels Sprouts with Chestnut Butter

Blanch the sprouts the day before and keep a log of chestnut butter in the fridge, then finish them in minutes. They stay bright green and never overcooked.

Servings: 8 · Total time: 25 minutes

Ingredients

• 800g Brussels sprouts, trimmed and halved
• 100g butter, softened
• 100g cooked peeled chestnuts, finely chopped
• 1 tbsp chopped fresh parsley
• Finely grated zest of 1 lemon
• Salt and freshly ground black pepper

Instructions

1. Mix the butter, chestnuts, parsley, lemon zest and seasoning. Roll into a log in cling film and chill for up to 1 week or freeze for up to 1 month.
2. Up to a day ahead, cook the sprouts in boiling salted water for 3 minutes, then plunge into iced water. Drain well, dry on kitchen paper and chill in a covered bowl.
3. On the day, melt a few slices of the chestnut butter in a large frying pan, add the sprouts and toss for 4–5 minutes until piping hot.
4. Season and serve with an extra slice of butter melting over the top.

8. Honey and Mustard Parsnips

Par-boiled parsnips coated in honey and mustard can be frozen on a tray and roasted from frozen on the day. The glaze caramelises into sticky, golden edges.

Servings: 8 · Total time: 1 hour

Ingredients

• 1.2kg parsnips, peeled and quartered lengthways, woody cores removed
• 3 tbsp runny honey
• 1 tbsp wholegrain mustard
• 2 tbsp plain flour
• 4 tbsp sunflower oil
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Boil the parsnips in salted water for 4 minutes. Drain and steam dry.
2. Mix the honey and mustard and toss with the parsnips, then sprinkle over the flour and seasoning and toss again.
3. Open-freeze on a lined tray until solid, then pack into freezer bags for up to 1 month.
4. On the day, preheat the oven to 200°C (180°C fan), gas mark 6, heat the oil in a roasting tin, add the parsnips from frozen and roast for 40–45 minutes, turning once, until golden. Scatter with thyme.

9. Prepare-Ahead Turkey Crown with Herb Butter

Buttering and dressing the crown the day before means it can go straight in the oven on Christmas morning. The herb butter also seasons the meat as it sits overnight.

Servings: 6–8 · Total time: 2 hours 15 minutes, plus resting

Ingredients

• 1 x 2.5kg turkey crown
• 100g butter, softened
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh thyme leaves
• 1 garlic clove, crushed
• Finely grated zest of 1 lemon
• 1 onion, sliced
• 200ml chicken stock
• Salt and freshly ground black pepper

Instructions

1. The day before, mix the butter with the herbs, garlic, lemon zest and seasoning. Spread under and over the breast skin, place on the onion in a roasting tin, cover with foil and keep in the fridge.
2. On the day, take the crown out of the fridge 30 minutes before cooking. Preheat the oven to 190°C (170°C fan), gas mark 5.
3. Add the stock to the tin and roast, covered with foil, for about 1 hour 30 minutes (35 minutes per kg), removing the foil for the last 30 minutes.
4. Check the thickest part of the breast reaches 75°C. Rest for 30 minutes before carving.

10. Make-Ahead Beef Wellington

Assembling the Wellington the day before actually helps, as chilling firms it up and keeps the pastry crisp. On the day it needs only to be glazed and baked.

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

Ingredients

• 1kg centre-cut beef fillet
• 2 tbsp olive oil
• 1 tbsp English mustard
• 25g butter
• 2 shallots, finely chopped
• 500g chestnut mushrooms, very finely chopped
• 1 tbsp fresh thyme leaves
• 6 slices turkey bacon
• 500g block puff pastry
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Season the beef, sear all over in the hot oil 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. Add the thyme, season and cool completely.
3. Lay the turkey bacon on cling film, spread over the mushrooms, add the beef and roll up tightly. Chill for 30 minutes, then unwrap and enclose in the rolled-out pastry, sealing with egg. Decorate with a pastry lattice, cover and chill for up to 24 hours.
4. On the day, preheat the oven to 220°C (200°C fan), gas mark 7. Brush with egg and bake for 40–45 minutes until deep golden and the centre of the beef reaches at least 63°C. Rest for 10 minutes before slicing.

11. Smoked Salmon Pâté

This light, creamy starter takes ten minutes to make and keeps for two days in the fridge. Serve it in little ramekins with warm toast and lemon.

Servings: 6 · Total time: 10 minutes, plus chilling

Ingredients

• 200g smoked salmon
• 200g full-fat cream cheese
• 2 tbsp crème fraîche
• Finely grated zest and juice of 1 lemon
• 2 tbsp chopped fresh dill, plus sprigs to garnish
• Freshly ground black pepper
• Toast and lemon wedges, to serve

Instructions

1. Put the smoked salmon, cream cheese, crème fraîche, lemon zest and half the juice into a food processor and pulse until fairly smooth but with a little texture.
2. Stir in the dill and season with pepper and more lemon juice to taste.
3. Spoon into 6 small ramekins, cover and chill for at least 2 hours, or up to 2 days.
4. Garnish with dill and serve with toast and lemon wedges.

12. Chicken Liver Pâté with Clementine Butter

Smooth chicken liver pâté sealed under a layer of clementine butter is an elegant starter that needs making ahead. It keeps for three days in the fridge or a month in the freezer.

Servings: 6 · Total time: 30 minutes, plus chilling

Ingredients

• 400g chicken livers, trimmed
• 175g butter
• 1 shallot, finely chopped
• 1 garlic clove, crushed
• 1 tsp fresh thyme leaves
• 2 tbsp double cream
• Finely grated zest of 1 clementine
• Salt and freshly ground black pepper

Instructions

1. Melt 25g of the butter in a frying pan and soften the shallot for 3 minutes. Add the garlic, thyme and livers and cook over a medium heat for 5–6 minutes, turning, until the livers are cooked through with no pink in the centre and reach 75°C.
2. Tip into a food processor with 100g of the butter and the cream, season and blend until very smooth. Spoon into a dish or ramekins and level the top.
3. Melt the remaining butter with the clementine zest, pour over the pâté to seal and chill for at least 4 hours.
4. Keep in the fridge for up to 3 days, or freeze for up to 1 month and defrost in the fridge. Serve with toast.

13. Cauliflower and Leek Cheese

Assemble this creamy bake up to two days ahead and pop it in the oven alongside the roast. Soft leeks add a gentle sweetness to the classic cauliflower cheese.

Servings: 8 · Total time: 1 hour

Ingredients

• 1 large cauliflower, broken into florets
• 2 leeks, sliced
• 50g butter
• 50g plain flour
• 600ml whole milk
• 1 tsp English mustard
• 150g mature Cheddar, grated
• 25g fresh breadcrumbs
• Salt and freshly ground black pepper

Instructions

1. Cook the cauliflower in boiling salted water for 5 minutes, adding the leeks for the last 2 minutes. Drain well and spread in a buttered ovenproof dish.
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 the sauce over the vegetables and top with the remaining cheese and the breadcrumbs. Cool, cover and chill for up to 2 days.
4. Bake at 200°C (180°C fan), gas mark 6 for 35–40 minutes until golden, bubbling and piping hot.

14. Christmas Trifle with Clementines

Layers of jam-soaked sponge, clementines, homemade custard and cream make a trifle that is best made a day ahead. The flavours meld overnight and it is ready to serve straight from the fridge.

Servings: 10 · Total time: 45 minutes, plus chilling

Ingredients

For the base

• 200g trifle sponges or plain sponge cake, sliced
• 4 tbsp raspberry jam
• 150ml fresh orange juice
• 6 clementines, peeled and segmented

For the custard

• 600ml whole milk
• 1 vanilla pod, split and seeds scraped
• 6 large egg yolks
• 75g caster sugar
• 2 tbsp cornflour

For the topping

• 450ml double cream
• 1 tbsp icing sugar
• 25g flaked almonds, toasted
• Finely grated zest of 1 clementine

Instructions

1. Spread the sponges with jam and arrange in a large glass bowl. Spoon over the orange juice and scatter over the clementine segments.
2. Heat the milk with the vanilla pod and seeds until steaming. Whisk the egg yolks, sugar and cornflour in a bowl, then pour on the hot milk, whisking. Return to the pan and stir over a low heat until thickened and smooth. Remove the pod.
3. Cool the custard slightly, pour over the fruit, cover the surface with cling film and chill until set, at least 2 hours.
4. Whip the cream with the icing sugar to soft peaks and spread over the custard. Chill for up to 24 hours. Scatter with almonds and zest just before serving.

15. Chocolate Yule Log

A light chocolate Swiss roll filled with cream and covered in rich icing is a festive alternative to Christmas pudding. Make the sponge a day ahead or freeze the finished log for up to a month.

Servings: 10 · Total time: 1 hour, plus cooling

Ingredients

For the sponge

• 4 large eggs, at room temperature
• 100g caster sugar
• 65g self-raising flour
• 40g cocoa powder

For the filling and icing

• 300ml double cream
• 150g dark chocolate, chopped
• 150ml double cream, for the icing
• Icing sugar, to dust

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Grease and line a 23 x 33cm Swiss roll tin with baking paper.
2. Whisk the eggs and sugar with an electric whisk for 5 minutes until pale, thick and the whisk leaves a trail. Sift over the flour and cocoa and fold in gently.
3. Spread in the tin and bake for 8–10 minutes until the sponge springs back when pressed. Turn out onto baking paper dusted with caster sugar, peel off the lining paper and roll up from a short end with the paper inside. Cool.
4. For the icing, heat 150ml cream until steaming, pour over the chocolate, stir until smooth and leave to thicken.
5. Whip the 300ml cream to soft peaks. Unroll the sponge, spread with cream and roll up again. Cover with the chocolate icing, mark with a fork to look like bark and dust with icing sugar. Chill for up to 2 days, or freeze for up to 1 month and defrost in the fridge.