20 Jamie Oliver Christmas Dinner Recipes

A great Christmas dinner is a team effort between the centrepiece, the trimmings and the sauces, and these twenty recipes, inspired by Jamie Oliver’s bold and generous home cooking, cover all three. There are five main courses to choose from, including a speedy butterflied turkey, slow-roast lamb and a vegetarian nut roast, plus crispy potatoes, colourful vegetables, Yorkshire puddings, stuffing, gravy and relish.

Everything is written to fit around a busy oven, with clear temperatures, timings and make-ahead notes. Finish the meal with a cranberry Bakewell tart and you have a full Christmas dinner from start to finish.

1. Butterflied Turkey with Lemon and Thyme

Removing the backbone and flattening the bird halves the cooking time and gives evenly crisp skin. Lemon, thyme and garlic keep it fragrant and juicy.

Servings: 8–10 · Total time: 2 hours 15 minutes, plus resting

Ingredients

• 1 x 5kg turkey, butterflied by your butcher
• 100g butter, softened
• 2 tbsp fresh thyme leaves
• Zest of 2 lemons, plus the lemons halved
• 1 garlic bulb, halved across
• 2 tbsp olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Mix the butter with the thyme, lemon zest and plenty of seasoning.
2. Lay the turkey skin-side up in a large shallow tray, press flat and spread the butter under and over the skin. Drizzle with oil and add the lemons and garlic.
3. Roast for 1 hour 30 minutes to 1 hour 45 minutes, covering with foil if it browns too fast, until both thigh and breast reach 75°C.
4. Rest for 30 minutes, then carve and squeeze over the roasted lemons.

2. Turkey Crown with Sage Butter

A crown is all breast, so it is quick to cook and easy to carve for a smaller table. Sage butter under the skin keeps every slice moist.

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

Ingredients

• 1 x 2.5kg turkey crown
• 75g butter, softened
• 2 tbsp chopped fresh sage
• 1 garlic clove, crushed
• 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, sage, garlic and seasoning and spread under and over the skin.
2. Sit the crown on the onion in a roasting tin with the stock and cover loosely with foil.
3. Roast for about 1 hour 30 minutes (35 minutes per kg), removing the foil for the final 30 minutes, until the breast reaches 75°C.
4. Rest for 30 minutes before carving.

3. Roast Rib of Beef with Horseradish

A rib of beef on the bone, crusted with mustard and pepper, is a proper celebration roast. Serve with a sharp horseradish cream.

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

Ingredients

• 1 x 3kg rib of beef on the bone, at room temperature
• 1 tbsp English mustard powder
• 1 tbsp cracked black pepper
• Olive oil
• 2 red onions, halved
• 200ml crème fraîche
• 2 tbsp hot horseradish sauce
• Sea salt

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Rub the beef with oil, mustard powder, pepper and salt and sit it on the onions in a roasting tin.
2. Roast for 20 minutes, then reduce to 180°C (160°C fan), gas mark 4 and roast for about 1 hour 30 minutes until the centre reaches at least 63°C.
3. Rest under foil for 30 minutes. Mix the crème fraîche and horseradish and serve with the carved beef.

4. Slow-Roast Lamb Shoulder with Rosemary

Cooked low and slow until it falls off the bone, this lamb is incredibly tender and needs almost no attention. It is perfect if you want a relaxed Christmas Day.

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

Ingredients

• 1 x 2kg bone-in lamb shoulder
• 1 garlic bulb, cloves peeled
• 1 small bunch fresh rosemary
• 3 red onions, quartered
• Olive oil
• 400ml chicken stock
• 1 tbsp redcurrant jelly
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3. Stab the lamb all over and push in slivers of garlic and rosemary.
2. Rub with oil and seasoning, sit on the onions in a roasting tin and pour in the stock.
3. Cover tightly with foil and roast for 4 hours, uncovering for the final 30 minutes.
4. Rest for 20 minutes. Stir the redcurrant jelly into the tin juices and serve with the pulled lamb.

5. Salmon en Croûte with Spinach

Salmon wrapped in puff pastry with a lemony spinach layer is a beautiful main for fish lovers. Assemble it the day before and bake on the day.

Servings: 6 · Total time: 1 hour 15 minutes

Ingredients

• 2 x 450g skinless salmon fillets
• 200g baby spinach
• 150g cream cheese
• Zest of 1 lemon
• Small bunch fresh dill, chopped
• 500g block puff pastry
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Wilt the spinach, squeeze dry and chop. Mix with the cream cheese, lemon zest and dill and season.
2. Roll out the pastry, lay one fillet in the centre, spread with the spinach mixture and top with the second fillet. Wrap, seal with egg and chill for 30 minutes.
3. 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 salmon reaches 63°C.

6. Roast Goose with Spiced Apples

Goose gives rich, dark meat and plenty of golden fat for the potatoes. Apples roasted with cinnamon and star anise cut through the richness perfectly.

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

Ingredients

• 1 x 4.5kg oven-ready goose
• 6 red eating apples
• 2 cinnamon sticks
• 3 star anise
• 1 orange, quartered
• 2 tbsp runny honey
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7. Prick the skin, season well and put the orange in the cavity.
2. Roast on a rack for 30 minutes, then reduce to 180°C (160°C fan), gas mark 4 and roast for 2 hours 30 minutes, pouring off the fat every 30 minutes.
3. Add the apples, cinnamon and star anise for the final 40 minutes and drizzle the apples with honey.
4. Check the thigh reaches 75°C, then rest for 30 minutes before carving.

7. Squash and Lentil Nut Roast

Roasted squash, lentils and toasted nuts make a moist, colourful nut roast that holds together beautifully. Vegetarians and meat eaters alike will want a slice.

Servings: 8 · Total time: 1 hour 40 minutes

Ingredients

• 1 small butternut squash, peeled and diced
• 1 red onion, chopped
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 1 x 400g tin green lentils, drained
• 150g mixed nuts, chopped
• 100g fresh breadcrumbs
• 100g mature Cheddar, grated
• 2 eggs, beaten
• 1 tbsp chopped fresh sage
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Roast the squash and onion in the oil for 25 minutes until soft, adding the garlic for the last 5 minutes.
2. Mix with the lentils, nuts, breadcrumbs, cheese, eggs and sage, mashing a little of the squash. Season.
3. Press into a lined 900g loaf tin, cover with foil and bake for 40 minutes, then uncover for 15 minutes until firm.
4. Rest for 10 minutes, then turn out and slice.

8. Goose Fat Roast Potatoes

Use the fat from the goose, or a jar of goose fat, for the most golden, crunchy potatoes. Shake them well after par-boiling for maximum crispiness.

Servings: 8 · Total time: 1 hour 20 minutes

Ingredients

• 2kg floury potatoes, peeled and halved
• 6 tbsp goose fat
• Sea salt

Instructions

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

9. Hasselback Potatoes with Thyme

Thinly sliced potatoes that fan out as they roast give crisp edges and fluffy centres. They look impressive with almost no extra effort.

Servings: 6 · Total time: 1 hour 15 minutes

Ingredients

• 12 medium potatoes, peeled
• 50g butter, melted
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• Sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6.
2. Slice each potato thinly almost to the base, using two spoon handles as a guide.
3. Brush with butter and oil, season and roast for 1 hour, basting twice, until crisp. Scatter with thyme.

10. Honey-Roast Parsnips with Chilli

A little chilli with the honey gives these sticky parsnips a gentle kick. They are irresistible straight from the tray.

Servings: 6 · Total time: 50 minutes

Ingredients

• 750g parsnips, quartered lengthways
• 3 tbsp olive oil
• 2 tbsp runny honey
• Pinch of dried chilli flakes
• 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. Toss the parsnips in oil and seasoning and roast for 30 minutes.
2. Drizzle with honey, sprinkle with chilli and thyme and roast for 10 minutes more until sticky.

11. Sprouts with Lemon and Toasted Hazelnuts

Quick-cooked sprouts tossed in lemony butter with crunchy hazelnuts are fresh and nutty. They take just ten minutes.

Servings: 6 · Total time: 15 minutes

Ingredients

• 600g Brussels sprouts, halved
• 40g butter
• 50g hazelnuts, toasted and chopped
• Zest and juice of 1/2 lemon
• Salt and freshly ground black pepper

Instructions

1. Cook the sprouts in boiling salted water for 4 minutes and drain.
2. Melt the butter in a frying pan, add the sprouts and toss for 3 minutes until golden at the edges.
3. Add the lemon zest and juice, season and scatter with hazelnuts.

12. Carrots with Cumin and Orange

Roasting carrots with cumin and orange gives them a warm, slightly exotic flavour. They add great colour to the plate.

Servings: 6 · Total time: 45 minutes

Ingredients

• 800g carrots, halved lengthways
• 2 tbsp olive oil
• 1 tsp cumin seeds
• Zest and juice of 1 orange
• 1 tbsp runny honey
• Small bunch fresh coriander or parsley, chopped
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Toss the carrots with oil, cumin and seasoning and roast for 30 minutes.
2. Mix the orange zest, juice and honey, pour over and roast for 10 minutes more. Scatter with herbs.

13. Cauliflower and Leek Gratin

Cauliflower and soft leeks baked in a cheesy sauce make a comforting side. Build it ahead and bake when needed.

Servings: 8 · Total time: 55 minutes

Ingredients

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

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Boil the cauliflower for 5 minutes, adding the leeks for the last 2. Drain and place in a dish.
2. Melt the butter, stir in the flour, then whisk in the milk until thick. Add the mustard and most of the cheese and season.
3. Pour over, top with the remaining cheese and bake for 25–30 minutes until golden and bubbling.

14. Yorkshire Puddings

Tall, crisp Yorkshire puddings are a must with roast beef and loved with turkey too. Smoking-hot oil is the secret to a good rise.

Servings: 12 puddings · Total time: 35 minutes, plus resting

Ingredients

• 140g plain flour
• 4 large eggs
• 200ml whole milk
• 4 tbsp sunflower oil
• Pinch of salt

Instructions

1. Whisk the flour, eggs, milk and salt to a smooth batter and rest for at least 30 minutes.
2. Preheat the oven to 230°C (210°C fan), gas mark 8. Heat the oil in a 12-hole muffin tin for 10 minutes.
3. Pour in the batter quickly and bake for 20–25 minutes, without opening the door, until tall and golden.

15. Chestnut Stuffing Balls

Chestnuts, sage and lemon give these stuffing balls a festive flavour and lovely texture. Make and freeze them weeks ahead.

Servings: 8 (16 balls) · Total time: 45 minutes

Ingredients

• 25g butter
• 1 onion, finely chopped
• 200g cooked peeled chestnuts, chopped
• 150g fresh breadcrumbs
• 2 tbsp chopped fresh sage
• Zest of 1 lemon
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Soften the onion in the butter for 8 minutes and cool.
2. Mix with the remaining ingredients, season and roll into 16 balls.
3. Bake on a lined tray at 200°C (180°C fan), gas mark 6 for 25 minutes until golden and piping hot.

16. Braised Red Cabbage with Cranberries

Red cabbage braised with cranberries and orange is sweet, tangy and gorgeously coloured. It tastes even better made a day or two ahead.

Servings: 8 · Total time: 1 hour 40 minutes

Ingredients

• 1 red cabbage, finely sliced
• 1 red onion, sliced
• 150g fresh or frozen cranberries
• Zest and juice of 1 orange
• 3 tbsp apple cider vinegar
• 3 tbsp light brown sugar
• 25g butter
• Salt and freshly ground black pepper

Instructions

1. Put everything in a large pan with a splash of water and season.
2. Cover and simmer gently for 1 hour 30 minutes, stirring occasionally, until soft and glossy.
3. Serve hot, reheating until piping hot if made ahead.

17. Bread Sauce

Creamy bread sauce infused with bay, clove and onion is the traditional partner for turkey. Make it up to two days ahead.

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

Ingredients

• 1 onion, halved and studded with 6 cloves
• 2 bay leaves
• 600ml whole milk
• 100g fresh white breadcrumbs
• 25g butter
• Pinch of grated nutmeg
• Salt and white pepper

Instructions

1. Heat the onion, bay and milk until just boiling, then cover and infuse for 1 hour.
2. Remove the onion and bay, stir in the breadcrumbs and simmer for 5 minutes until thick.
3. Stir in the butter and nutmeg, season and serve piping hot.

18. Rich Onion Gravy

Slow-cooked onions and a splash of Worcestershire sauce give this gravy real depth. It is perfect if you are not roasting a bird.

Servings: 8 · Total time: 45 minutes

Ingredients

• 2 tbsp olive oil
• 3 onions, thinly sliced
• 1 tsp brown sugar
• 3 tbsp plain flour
• 750ml beef stock
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh rosemary
• Salt and freshly ground black pepper

Instructions

1. Cook the onions in the oil over a low heat for 25 minutes until deep golden, adding the sugar halfway.
2. Stir in the flour, then gradually add the stock, Worcestershire sauce and rosemary.
3. Simmer for 10 minutes, remove the rosemary and season. Reheat until piping hot if made ahead.

19. Cranberry and Clementine Relish

A chunky relish with whole clementine pieces is fresher and brighter than a classic sauce. It keeps well in the fridge for a week.

Servings: 8 · Total time: 20 minutes

Ingredients

• 300g fresh cranberries
• 2 clementines, finely chopped (skin on), pips removed
• 125g caster sugar
• 1 cinnamon stick
• 50ml water

Instructions

1. Put everything in a pan and bring to a simmer.
2. Cook for 10–12 minutes until the cranberries burst and the relish is thick.
3. Remove the cinnamon stick, cool and spoon into a jar.

20. Cranberry Bakewell Tart

A buttery almond tart with a layer of cranberry jam is a festive twist on a British classic. Serve warm with cream or cold with a cup of tea.

Servings: 8 · Total time: 1 hour 15 minutes

Ingredients

• 320g ready-rolled shortcrust pastry
• 4 tbsp cranberry sauce
• 125g butter, softened
• 125g caster sugar
• 2 large eggs
• 125g ground almonds
• 25g plain flour
• 25g flaked almonds
• Icing sugar, to dust

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Line a 23cm tart tin with the pastry and bake blind for 15 minutes, then 5 minutes without beans.
2. Reduce the oven to 180°C (160°C fan), gas mark 4. Spread the cranberry sauce over the base.
3. Beat the butter and sugar, add the eggs, then fold in the ground almonds and flour. Spread over the cranberry and scatter with flaked almonds.
4. Bake for 30–35 minutes until golden and firm. Cool slightly and dust with icing sugar.