25 Jamie Oliver Christmas Recipes

Christmas cooking in the Jamie Oliver style is all about big, generous flavours, plenty of fresh herbs and food that looks as good on the table as it tastes. These twenty-five recipes, inspired by his relaxed, rustic approach, cover the whole festive season: a herby roast turkey, the trimmings, sauces, starters, a vegetarian centrepiece and a string of show-off puddings.

The methods are straightforward and practical, with clear oven temperatures, sensible timings and plenty of tips for preparing ahead. Cook a handful for Christmas Day or dip in and out all through December.

1. Herby Roast Turkey with Clementines

A butter packed with rosemary, sage and clementine zest goes under the skin, keeping the breast juicy and fragrant. Charred clementines in the tin make a brilliant base for the gravy.

Servings: 8–10 · Total time: 4 hours 15 minutes, plus resting

Ingredients

• 1 x 5.5kg oven-ready turkey, at room temperature for 1 hour
• 150g butter, softened
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh sage
• 4 clementines
• 2 red onions, halved
• 4 bay leaves
• Olive oil
• 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, the zest of 2 clementines and plenty of seasoning.
2. Spread most of the butter under the breast skin and rub the rest over the legs. Halve the clementines and put four halves in the cavity.
3. Sit the turkey on the onions and bay in a large roasting tin, drizzle with oil and cover loosely with foil. Roast for about 3 hours 40 minutes (about 40 minutes per kg), basting every hour.
4. Remove the foil and add the remaining clementine halves for the last 45 minutes. The turkey is ready when the thickest part of the thigh reaches 75°C.
5. Rest under foil for at least 45 minutes before carving.

2. Smoked Salmon Pâté with Horseradish

A quick blitz of smoked salmon, cream cheese, lemon and horseradish makes a punchy starter in minutes. Serve it with toasted sourdough and a few watercress leaves.

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

Ingredients

• 200g smoked salmon
• 200g full-fat cream cheese
• 1 tbsp hot horseradish sauce
• Finely grated zest and juice of 1 lemon
• Small bunch fresh dill
• Freshly ground black pepper

Instructions

1. Blitz the salmon, cream cheese, horseradish, lemon zest and half the juice in a food processor until fairly smooth.
2. Chop most of the dill and stir it through, then season with pepper and more lemon juice to taste.
3. Spoon into a dish, top with the remaining dill and chill for at least 1 hour, or up to 2 days.

3. Golden Beef Wellington

Seared beef fillet wrapped in garlicky mushrooms and puff pastry is a proper festive showstopper. Build it the day before and bake when your guests arrive.

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

Ingredients

• 1kg centre-cut beef fillet
• Olive oil
• 1 tbsp English mustard
• 500g chestnut mushrooms, finely chopped
• 2 garlic cloves, crushed
• 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 and sear in a hot pan with a little oil for 5 minutes until browned all over. Brush with mustard and cool.
2. Fry the mushrooms, garlic and thyme in a little oil over a high heat for 10–15 minutes until dry. Season and cool.
3. Lay the turkey bacon on cling film, spread over the mushrooms, add the beef and roll tightly. Chill for 30 minutes.
4. Roll out the pastry, wrap the beef, seal with egg and chill seam-side down on a lined tray for 20 minutes or overnight.
5. 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 centre reaches at least 63°C. Rest for 10 minutes before slicing.

4. Crispy Roast Potatoes with Garlic and Rosemary

Par-boiled potatoes, bashed slightly and roasted in hot olive oil with garlic and rosemary, come out incredibly crunchy. They are the ones everyone fights over.

Servings: 8 · Total time: 1 hour 20 minutes

Ingredients

• 2kg floury potatoes, peeled and halved
• 6 tbsp olive oil
• 1 garlic bulb, cloves separated, skin on
• 1 small bunch fresh rosemary
• Sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Boil the potatoes in salted water for 10 minutes, drain and steam dry, then shake to chuff up the edges.
2. Heat the oil in a large roasting tin for 5 minutes, add the potatoes and turn to coat.
3. Roast for 45 minutes, then lightly bash the garlic cloves, add with the rosemary and toss.
4. Roast for 15–20 minutes more until golden and crisp. Season well.

5. Maple-Glazed Carrots and Parsnips

A quick toss in maple syrup and thyme makes roast roots sticky and sweet. They roast happily alongside the potatoes.

Servings: 8 · Total time: 50 minutes

Ingredients

• 600g carrots, halved lengthways
• 600g parsnips, quartered lengthways
• 3 tbsp olive oil
• 3 tbsp maple syrup
• 1 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. Toss the vegetables with the oil and seasoning in a roasting tin and roast for 30 minutes.
3. Drizzle with maple syrup, scatter with thyme and roast for 10 minutes more until sticky.

6. Sprouts with Chestnuts and Chilli

Shredded sprouts fried quickly with chestnuts, garlic and a pinch of chilli are fresh, crunchy and full of life. Even sprout doubters tend to come round to this one.

Servings: 8 · Total time: 15 minutes

Ingredients

• 700g Brussels sprouts, finely sliced
• 200g cooked peeled chestnuts, crumbled
• 2 tbsp olive oil
• 25g butter
• 2 garlic cloves, sliced
• 1 red chilli, finely chopped
• Zest of 1 lemon
• Salt and freshly ground black pepper

Instructions

1. Heat the oil and butter in a large frying pan, add the garlic, chilli and chestnuts and fry for 2 minutes.
2. Add the sprouts and stir-fry over a high heat for 4–5 minutes until just tender and bright green.
3. Season, grate over the lemon zest and serve.

7. Mushroom and Chestnut Wellington

A rich filling of mushrooms, chestnuts and herbs wrapped in golden pastry makes a vegetarian centrepiece everyone will want a slice of. It can be assembled the day before.

Servings: 6 · Total time: 1 hour 30 minutes

Ingredients

• 2 tbsp olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 750g mixed mushrooms, chopped
• 200g cooked peeled chestnuts, chopped
• 75g fresh breadcrumbs
• 1 tbsp chopped fresh thyme
• 100g baby spinach
• 500g block puff pastry
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Fry the onion in the oil for 5 minutes, add the garlic and mushrooms and cook over a high heat for 15 minutes until dry.
2. Stir in the chestnuts, breadcrumbs, thyme and spinach until wilted. Season and cool.
3. Preheat the oven to 200°C (180°C fan), gas mark 6. Roll out the pastry, pile the filling down the middle, wrap and seal with egg. Decorate with a pastry plait.
4. Brush with egg and bake on a lined tray for 35–40 minutes until golden. Rest for 5 minutes before slicing.

8. Proper Turkey Gravy

Roasted wings and veg give this gravy a deep flavour, and you can make it days ahead. Stir in the turkey juices on the day for extra richness.

Servings: 10 · Total time: 1 hour 45 minutes

Ingredients

• 4 turkey wings
• 2 onions, quartered
• 2 carrots, chopped
• 2 celery sticks, chopped
• 4 bay leaves
• Olive oil
• 4 tbsp plain flour
• 1.5 litres chicken stock
• 1 tbsp cranberry sauce
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Roast the wings, veg and bay with a drizzle of oil for 1 hour until dark golden.
2. Set the tin over the hob, stir in the flour, then gradually add the stock, scraping up the sticky bits. Simmer for 20 minutes, mashing everything.
3. Strain, stir in the cranberry sauce and season. Chill for up to 3 days or freeze, then reheat until piping hot with the turkey juices.

9. Cranberry Sauce with Orange and Cinnamon

Fresh cranberries bubbled with orange and a cinnamon stick make a vibrant, tangy sauce in ten minutes. It keeps in the fridge for a week.

Servings: 8 · Total time: 15 minutes

Ingredients

• 300g fresh or frozen cranberries
• 125g light brown sugar
• Zest and juice of 1 orange
• 1 cinnamon stick

Instructions

1. Put everything in a pan with a splash of water and bring to a simmer.
2. Cook for 8–10 minutes until most of the berries have burst and the sauce is thick and glossy.
3. Remove the cinnamon stick and cool. Keep in a jar in the fridge for up to a week.

10. Chicken Chipolatas in Turkey Bacon with Honey

Little chipolatas wrapped in turkey bacon and glazed with honey and rosemary are a must on the Christmas plate. Wrap them a day ahead to save time.

Servings: 24 pieces · Total time: 40 minutes

Ingredients

• 24 chicken chipolatas
• 12 slices turkey bacon, halved lengthways
• 2 tbsp runny honey
• 1 tbsp chopped fresh rosemary
• 1 tsp sesame seeds
• Olive oil

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Wrap each chipolata in turkey bacon and lay in a roasting tin.
2. Drizzle with oil and roast for 25 minutes until golden.
3. Drizzle with honey, scatter with rosemary and sesame seeds and roast for 5 minutes more. Check they reach 75°C in the centre.

11. Sage, Onion and Apple Stuffing

Sweet apple and plenty of sage make this stuffing moist and full of flavour. Bake it in a dish for crispy edges all round.

Servings: 8 · Total time: 55 minutes

Ingredients

• 50g butter
• 2 onions, finely chopped
• 1 eating apple, grated
• 250g stale sourdough, blitzed into crumbs
• 1 small bunch fresh sage, chopped
• Zest of 1 lemon
• 1 egg, beaten
• 150ml chicken stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Soften the onions in the butter for 10 minutes.
2. Mix with the apple, breadcrumbs, sage, lemon zest, egg and stock. Season well.
3. Press into a buttered dish and bake for 30 minutes until golden and piping hot.

12. Red Cabbage with Apple and Clementine

Braised red cabbage with apple, clementine and warming spice is even better made ahead. It brings colour and a sweet-sharp kick to the plate.

Servings: 8 · Total time: 1 hour 40 minutes

Ingredients

• 1 red cabbage, finely sliced
• 1 red onion, sliced
• 2 eating apples, grated
• Zest and juice of 2 clementines
• 3 tbsp apple cider vinegar
• 2 tbsp light brown sugar
• 1/2 tsp ground cinnamon
• 25g butter
• Salt and freshly ground black pepper

Instructions

1. Put everything in a large pan with a splash of water, season and stir well.
2. Cover and cook gently for 1 hour 30 minutes, stirring now and then, until soft and glossy.
3. Serve hot, or cool and chill for up to 3 days, then reheat until piping hot.

13. Roast Duck with Orange and Thyme

Duck makes a smaller, richer alternative to turkey, and slow roasting gives wonderfully crispy skin. Orange and thyme keep the flavours bright.

Servings: 4 · Total time: 2 hours 30 minutes, plus resting

Ingredients

• 1 x 2.2kg whole duck
• 2 oranges, quartered
• 1 small bunch fresh thyme
• 4 shallots, halved
• 1 tbsp runny honey
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4. Prick the skin all over, season and stuff with half the orange and thyme.
2. Roast on a rack for 2 hours, pouring off the fat every 30 minutes and adding the shallots and remaining orange to the tin for the last 40 minutes.
3. Brush with honey for the final 10 minutes. Check the thigh reaches 75°C, then rest for 15 minutes before carving.

14. Cauliflower Cheese with Crunchy Crumb

Creamy cauliflower cheese gets a crunchy herby crumb on top for extra texture. Assemble it ahead and bake alongside the roast.

Servings: 8 · Total time: 50 minutes

Ingredients

• 1 large cauliflower, broken into florets, leaves kept
• 50g butter
• 50g plain flour
• 600ml whole milk
• 1 tsp English mustard
• 150g mature Cheddar, grated
• 50g fresh breadcrumbs
• 1 tbsp chopped fresh thyme
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Cook the cauliflower and leaves in boiling salted water for 5 minutes, 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 the cauliflower, top with the breadcrumbs, thyme and remaining cheese and bake for 25 minutes until golden and bubbling.

15. Roasted Squash with Chilli and Sage

Wedges of squash roasted with chilli, garlic and crispy sage are sweet, soft and gently spicy. It is a great side for vegetarians too.

Servings: 6 · Total time: 50 minutes

Ingredients

• 1 large butternut squash, cut into wedges
• 3 tbsp olive oil
• 1 red chilli, finely chopped
• 2 garlic cloves, sliced
• Small bunch fresh sage
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6.
2. Toss the squash with the oil, chilli and seasoning and roast for 30 minutes.
3. Add the garlic and sage leaves, toss and roast for 10–15 minutes until tender and the sage is crisp.

16. Prawn Cocktail with Avocado

A fresh twist on the classic, with creamy avocado and a punchy Marie Rose sauce. It is a quick, no-cook starter.

Servings: 6 · Total time: 15 minutes

Ingredients

• 400g cooked and peeled king prawns
• 1 ripe avocado, diced
• 2 Little Gem lettuces, shredded
• 5 tbsp mayonnaise
• 2 tbsp tomato ketchup
• 1 tsp Worcestershire sauce
• Juice of 1 lime
• Pinch of cayenne pepper

Instructions

1. Mix the mayonnaise, ketchup, Worcestershire sauce and half the lime juice to make the sauce.
2. Toss the avocado in the remaining lime juice.
3. Layer the lettuce, avocado and prawns in glasses, spoon over the sauce and dust with cayenne. Serve chilled.

17. Garlic Bread Wreath

Balls of soft dough baked in a ring and brushed with garlic and herb butter make a fun centrepiece to tear and share. It is great with soup or as party food.

Servings: 10 · Total time: 1 hour 15 minutes, plus rising

Ingredients

• 500g strong white bread flour
• 7g sachet fast-action yeast
• 1 tsp salt
• 300ml warm water
• 2 tbsp olive oil
• 75g butter, melted
• 3 garlic cloves, crushed
• 2 tbsp chopped fresh parsley

Instructions

1. Mix the flour, yeast and salt, add the water and oil and knead for 10 minutes until smooth. Cover and leave to rise for 1 hour until doubled.
2. Divide into 20 balls and arrange in a ring on a lined baking tray, just touching. Cover and rise for 30 minutes.
3. Preheat the oven to 200°C (180°C fan), gas mark 6. Mix the butter, garlic and parsley and brush over the dough.
4. Bake for 20–25 minutes until golden and hollow-sounding. Brush with the remaining garlic butter and serve warm.

18. Christmas Salad with Pomegranate and Feta

A crisp salad of winter leaves, orange, pomegranate and feta brings freshness to a rich festive table. The honey and mustard dressing ties it all together.

Servings: 8 · Total time: 15 minutes

Ingredients

• 200g mixed winter leaves (radicchio, rocket, watercress)
• 2 oranges, segmented
• Seeds of 1 pomegranate
• 150g feta, crumbled
• 50g walnuts, toasted
• 4 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp runny honey
• 1 tsp wholegrain mustard

Instructions

1. Whisk the oil, vinegar, honey and mustard and season.
2. Arrange the leaves and orange on a platter.
3. Scatter with pomegranate seeds, feta and walnuts and drizzle with the dressing just before serving.

19. Chocolate Yule Log

A light chocolate sponge rolled around whipped cream and covered in rich chocolate icing is a festive classic. It can be made two days ahead.

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

Ingredients

• 4 large eggs
• 100g caster sugar
• 65g self-raising flour
• 40g cocoa powder
• 450ml double cream
• 150g dark chocolate, chopped
• Icing sugar and raspberries, to decorate

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Line a 23 x 33cm Swiss roll tin.
2. Whisk the eggs and sugar until pale and thick, then fold in the sifted flour and cocoa. Spread in the tin and bake for 8–10 minutes until springy.
3. Turn out onto sugared baking paper, roll up with the paper and cool.
4. Heat 150ml cream, pour over the chocolate and stir until smooth; leave to thicken. Whip the remaining cream.
5. Unroll the sponge, spread with whipped cream and re-roll. Cover with the chocolate, mark like bark and decorate with icing sugar and raspberries. Keep chilled.

20. Clementine Trifle

Layers of sponge, clementines, custard and cream make a bright, zesty trifle. It is best made the day before.

Servings: 10 · Total time: 30 minutes, plus chilling

Ingredients

• 250g plain sponge cake, sliced
• 4 tbsp marmalade
• 150ml fresh orange juice
• 6 clementines, segmented
• 500ml ready-made fresh custard
• 400ml double cream
• 1 tbsp icing sugar
• 25g flaked almonds, toasted

Instructions

1. Spread the sponge with marmalade, arrange in a glass bowl and spoon over the orange juice.
2. Add the clementine segments, then pour over the custard.
3. Whip the cream with the icing sugar and spread over the top. Chill for at least 4 hours, then scatter with almonds.

21. Sticky Toffee Pudding

A soft date sponge soaked in glossy toffee sauce is a comforting alternative to Christmas pudding. Both sponge and sauce reheat well.

Servings: 8 · Total time: 1 hour

Ingredients

• 200g pitted dates, chopped
• 250ml boiling water
• 1 tsp bicarbonate of soda
• 75g butter, softened
• 150g light brown sugar
• 2 large eggs
• 175g self-raising flour
• For the sauce: 100g butter
• For the sauce: 125g light brown sugar
• For the sauce: 200ml double cream

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4. Grease a 20 x 30cm dish. Soak the dates in the water with the bicarbonate of soda for 10 minutes.
2. Beat the butter and sugar, add the eggs, then fold in the flour and the dates with their liquid.
3. Pour into the dish and bake for 30–35 minutes until a skewer comes out clean.
4. Melt the butter and sugar for the sauce, add the cream and bubble for 2 minutes. Pour over the warm pudding to serve.

22. Berry Pavlova with Mint

A big, crisp-shelled pavlova piled with cream, red berries and fresh mint looks stunning and is lighter than most Christmas puddings. Bake the meringue a few days ahead.

Servings: 10 · Total time: 2 hours 15 minutes, plus cooling

Ingredients

• 4 large egg whites
• 250g caster sugar
• 1 tsp cornflour
• 1 tsp white vinegar
• 400ml double cream
• 400g mixed berries
• Seeds of 1/2 pomegranate
• Small handful fresh mint leaves

Instructions

1. Preheat the oven to 140°C (120°C fan), gas mark 1. Whisk the egg whites to stiff peaks, then whisk in the sugar a spoonful at a time until glossy. Fold in the cornflour and vinegar.
2. Spoon into a 23cm circle on a lined tray and bake for 1 hour 15 minutes. Turn off the oven and leave to cool inside.
3. Whip the cream to soft peaks and pile on top. Finish with the berries, pomegranate and mint.

23. Gingerbread Biscuits

Spiced gingerbread cut into stars and trees is fun to bake with children and makes a lovely gift. Ice them simply or leave them plain.

Servings: 24 biscuits · Total time: 40 minutes, plus chilling

Ingredients

• 350g plain flour
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 125g butter, cubed
• 175g light brown sugar
• 1 large egg
• 4 tbsp golden syrup
• Icing sugar and water, to decorate

Instructions

1. Rub the flour, bicarbonate of soda, spices and butter together until like breadcrumbs. Stir in the sugar.
2. Beat the egg and golden syrup, add to the dry ingredients and mix to a dough. Chill for 15 minutes.
3. Preheat the oven to 180°C (160°C fan), gas mark 4. Roll out to 5mm, cut into shapes and bake on lined trays for 10–12 minutes until golden.
4. Cool on a wire rack, then decorate with a thick water icing.

24. Cranberry Chocolate Brownies

Fudgy chocolate brownies studded with tart cranberries are a festive treat for any time over Christmas. They keep well for days in a tin.

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

Ingredients

• 200g dark chocolate
• 200g butter
• 3 large eggs
• 250g caster sugar
• 100g plain flour
• 40g cocoa powder
• 100g dried cranberries

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4. Line a 20cm square tin.
2. Melt the chocolate and butter together. Whisk the eggs and sugar until thick, then fold in the chocolate mixture.
3. Fold in the flour, cocoa and cranberries, pour into the tin and bake for 25 minutes until just set in the middle.
4. Cool completely before cutting into squares.

25. Clementine and Almond Cake

Whole boiled clementines blended into a moist almond cake give a bright citrus flavour that is lovely after a rich meal. It keeps beautifully for several days.

Servings: 10 · Total time: 2 hours 45 minutes, plus cooling

Ingredients

• 4 clementines (about 375g)
• 6 large eggs
• 225g caster sugar
• 250g ground almonds
• 1 tsp baking powder
• Icing sugar, to dust

Instructions

1. Put the whole clementines in a pan of water, bring to the boil and simmer for 2 hours. Drain, cool, then remove any pips and blitz to a pulp.
2. Preheat the oven to 190°C (170°C fan), gas mark 5. Grease and line a 21cm springform tin.
3. Beat the eggs and sugar, then stir in the almonds, baking powder and clementine pulp.
4. Bake for 50–60 minutes until a skewer comes out clean, covering with foil after 40 minutes. Cool in the tin and dust with icing sugar.