25 Mary Berry Christmas Side Dishes

The side dishes are what turn a roast into a proper Christmas dinner, and for many people they are the best part of the plate. These twenty-five recipes, inspired by Mary Berry’s classic British cooking, cover every trimming you could want: potatoes several ways, roots, sprouts, cabbage, greens, stuffing, Yorkshire puddings and the traditional sauces.

Pick a handful to suit your table or cook the lot for a crowd. Many can be made or prepared ahead, and each recipe is written to fit around a busy oven, with clear temperatures and timings so everything arrives hot at the same time.

1. Crispy Roast Potatoes

Par-boiled, roughed-up and roasted in very hot fat, these potatoes are crisp outside and fluffy within. They are the side dish everyone reaches for first.

Servings: 6 · Total time: 1 hour 15 minutes

Ingredients

• 1.5kg floury potatoes, peeled and cut into chunks
• 5 tbsp goose fat or sunflower oil
• 1 tbsp semolina
• Sea salt
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat the oven to 220°C (200°C fan), gas mark 7 and heat the fat in a roasting tin for 10 minutes.
2. Boil the potatoes in salted water for 8 minutes, drain, steam dry, then sprinkle with semolina and shake to rough up.
3. Tip into the hot fat, turn to coat and roast for 50–60 minutes, turning once, until deep golden and crisp.
4. Sprinkle with salt and parsley and serve.

2. Duchess Potatoes

Swirls of buttery mash baked until golden look elegant and can be piped and frozen weeks ahead. They are ideal when you want something a little smarter than mash.

Servings: 6 (18 swirls) · Total time: 1 hour

Ingredients

• 1kg floury potatoes, peeled and chopped
• 50g butter
• 2 egg yolks, plus 1 beaten egg to glaze
• Pinch of grated nutmeg
• Salt and white pepper

Instructions

1. Boil the potatoes for 15–20 minutes until tender, drain and mash until completely smooth.
2. Beat in the butter, egg yolks, nutmeg and seasoning. Cool slightly.
3. Spoon into a piping bag with a large star nozzle and pipe 18 swirls onto a lined baking tray. Chill for up to a day or open-freeze.
4. Brush with beaten egg and bake at 200°C (180°C fan), gas mark 6 for 20–25 minutes until golden (add 10 minutes from frozen).

3. Potato Dauphinoise

Thinly sliced potatoes baked slowly in garlicky cream make a rich, luxurious side that suits roast beef especially well. It can be baked a day ahead and reheated.

Servings: 6 · Total time: 1 hour 40 minutes

Ingredients

• 1.2kg waxy potatoes, peeled and thinly sliced
• 300ml double cream
• 300ml whole milk
• 2 garlic cloves, crushed
• Butter, for greasing
• 50g Gruyère-style cheese, grated
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C (140°C fan), gas mark 3. Butter a 2 litre ovenproof dish.
2. Heat the cream, milk and garlic until steaming, then add the potatoes and simmer for 5 minutes, stirring gently. Season.
3. Tip into the dish, level the top and sprinkle with cheese.
4. Bake for 1 hour 15 minutes until the potatoes are tender and the top is golden. Rest for 10 minutes before serving.

4. Honey-Roast Parsnips

A simple honey glaze turns roast parsnips sticky and caramelised at the edges. Par-boil them the day before to save time.

Servings: 6 · Total time: 50 minutes

Ingredients

• 750g parsnips, peeled and quartered lengthways, woody cores removed
• 3 tbsp sunflower oil
• 2 tbsp runny honey
• 1 tsp chopped fresh rosemary
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Boil the parsnips for 4 minutes and drain well.
2. Toss with the oil and seasoning in a roasting tin and roast for 30 minutes.
3. Drizzle with honey, add the rosemary and roast for 10 minutes more until sticky and golden.

5. Glazed Carrots with Orange

Carrots cooked in butter and orange juice until glossy bring a bright, sweet note to the plate. They cook on the hob, freeing up precious oven space.

Servings: 6 · Total time: 25 minutes

Ingredients

• 750g carrots, cut into batons
• 25g butter
• Finely grated zest and juice of 1 orange
• 1 tsp caster sugar
• 1 tbsp chopped fresh parsley
• Salt

Instructions

1. Put the carrots, butter, orange juice, sugar and a pinch of salt in a wide pan with enough water to just cover.
2. Boil uncovered for 15–18 minutes until tender and the liquid has reduced to a glaze.
3. Stir in the orange zest and parsley and serve.

6. Carrot and Swede Mash

This peppery orange mash is a traditional British side that is wonderful with gravy. It reheats perfectly, so it can be made a day ahead.

Servings: 6 · Total time: 35 minutes

Ingredients

• 1 small swede (about 750g), peeled and chopped
• 500g carrots, sliced
• 50g butter
• Pinch of grated nutmeg
• Salt and plenty of freshly ground black pepper

Instructions

1. Boil the swede and carrots in salted water for 20–25 minutes until very tender.
2. Drain well and steam dry for a few minutes.
3. Mash roughly with the butter, nutmeg and plenty of black pepper. Season and serve, or chill and reheat until piping hot.

7. Brussels Sprouts with Chestnuts and Turkey Bacon

Sweet chestnuts and crisp turkey bacon make sprouts a dish people actually look forward to. Blanch the sprouts ahead and finish them in the pan at the last minute.

Servings: 6 · Total time: 20 minutes

Ingredients

• 600g Brussels sprouts, trimmed and halved
• 4 slices turkey bacon, chopped
• 150g cooked peeled chestnuts, halved
• 25g butter
• Salt and freshly ground black pepper

Instructions

1. Cook the sprouts in boiling salted water for 4 minutes, then drain.
2. Fry the turkey bacon in the butter until crisp, then add the chestnuts and cook for 2 minutes.
3. Add the sprouts and toss over a high heat for 3 minutes until lightly charred. Season and serve.

8. Shredded Sprouts with Lemon and Almonds

Finely shredding sprouts and stir-frying them quickly keeps them fresh, green and nutty. Lemon and toasted almonds add brightness and crunch.

Servings: 6 · Total time: 15 minutes

Ingredients

• 500g Brussels sprouts, finely shredded
• 25g butter
• 1 tbsp olive oil
• 40g flaked almonds
• Finely grated zest of 1 lemon, plus a squeeze of juice
• Salt and freshly ground black pepper

Instructions

1. Toast the almonds in a dry frying pan until golden, then set aside.
2. Heat the butter and oil in the pan, add the sprouts and stir-fry for 4–5 minutes until just tender and bright green.
3. Add the lemon zest and juice, season and scatter with the almonds.

9. Braised Red Cabbage with Apple

Sweet, sharp and gently spiced, red cabbage is a Christmas classic that tastes better made ahead. It also freezes beautifully.

Servings: 8 · Total time: 1 hour 45 minutes

Ingredients

• 1 red cabbage (about 1kg), finely shredded
• 1 red onion, sliced
• 2 Bramley apples, peeled, cored and chopped
• 50g light muscovado sugar
• 4 tbsp apple cider vinegar
• 1/2 tsp ground cinnamon
• 25g 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 an ovenproof casserole, season and dot with butter.
3. Cover and cook for 1 hour 30 minutes, stirring halfway, until very tender. Reheat until piping hot if made ahead.

10. Cauliflower Cheese

A golden, bubbling cauliflower cheese is pure comfort and a favourite with all ages. Assemble it a day ahead and bake alongside the roast.

Servings: 6 · Total time: 45 minutes

Ingredients

• 1 large cauliflower, broken into florets
• 40g butter
• 40g plain flour
• 500ml whole milk
• 1 tsp English mustard
• 125g mature Cheddar, grated
• Salt and freshly ground black pepper

Instructions

1. Cook the cauliflower in boiling salted water for 5 minutes, drain well and place in an ovenproof dish.
2. Melt the butter, stir in the flour, then whisk in the milk and bring to the boil, stirring, until thick. Add the mustard and most of the cheese and season.
3. Pour over the cauliflower, sprinkle with the remaining cheese and bake at 200°C (180°C fan), gas mark 6 for 25 minutes until golden and bubbling.

11. Creamed Leeks

Gently softened leeks in a light cream sauce are silky, mild and excellent with turkey. They take only fifteen minutes on the hob.

Servings: 6 · Total time: 20 minutes

Ingredients

• 4 leeks, trimmed and sliced
• 25g butter
• 150ml double cream
• Pinch of grated nutmeg
• Salt and white pepper

Instructions

1. Melt the butter in a wide pan, add the leeks and a splash of water, cover and cook gently for 10 minutes until soft.
2. Remove the lid, add the cream and nutmeg and bubble for 3–4 minutes until thickened.
3. Season and serve.

12. Buttered Savoy Cabbage with Nutmeg

Savoy cabbage, quickly cooked and tossed in butter, adds a fresh green crunch to a rich plate. A grating of nutmeg gives it a gentle warmth.

Servings: 6 · Total time: 10 minutes

Ingredients

• 1 Savoy cabbage, cored and finely shredded
• 40g butter
• Pinch of grated nutmeg
• Salt and freshly ground black pepper

Instructions

1. Cook the cabbage in boiling salted water for 3 minutes until just tender.
2. Drain well and return to the pan with the butter and nutmeg.
3. Toss, season and serve straight away.

13. Sage and Onion Stuffing

Baked in a dish rather than inside the bird, this stuffing cooks evenly with a lovely crisp top. It can be prepared and frozen a month ahead.

Servings: 8 · Total time: 50 minutes

Ingredients

• 50g butter, plus extra for greasing
• 2 onions, finely chopped
• 225g fresh white breadcrumbs
• 3 tbsp chopped fresh sage
• Finely grated zest of 1 lemon
• 1 egg, beaten
• 150ml chicken or vegetable 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 breadcrumbs, sage, lemon zest, egg and stock. Season well.
3. Press into a buttered 20cm square dish and bake for 30 minutes until golden and piping hot. Cut into squares.

14. Chicken Chipolatas in Turkey Bacon

These little wrapped sausages are an essential Christmas trimming in many British homes. Wrap them the day before and roast when needed.

Servings: 24 pieces · Total time: 40 minutes

Ingredients

• 24 chicken chipolatas
• 12 slices turkey bacon, halved lengthways
• 1 tbsp olive oil

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6.
2. Wrap each chipolata in a strip of turkey bacon and place seam-side down in a roasting tin. Drizzle with oil.
3. Roast for 25–30 minutes, turning once, until golden and the sausages reach 75°C in the centre.

15. Yorkshire Puddings

Tall, crisp Yorkshire puddings are not just for Sunday lunch and are perfect with roast beef at Christmas. Resting the batter and using smoking-hot fat are the secrets.

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

Ingredients

• 140g plain flour
• 4 large eggs
• 200ml whole milk
• 4 tbsp sunflower oil or beef dripping
• 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. Divide the oil between a 12-hole muffin tin and heat for 10 minutes until smoking.
3. Quickly pour in the batter and bake for 20–25 minutes, without opening the door, until well risen and deep golden.

16. Classic Bread Sauce

Creamy bread sauce infused with clove, onion and bay is a quintessential British accompaniment to turkey. It keeps well in the fridge for two days.

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
• 2 tbsp double cream
• Pinch of grated nutmeg
• Salt and white pepper

Instructions

1. Stud the onion with cloves and heat with the bay and milk until just boiling. Cover and infuse for at least 1 hour.
2. Remove the onion and bay, add the breadcrumbs and simmer gently for 5 minutes until thick.
3. Stir in the butter, cream and nutmeg and season. Serve piping hot.

17. Cranberry and Orange Sauce

Bright, tangy cranberry sauce takes ten minutes and keeps for a week in the fridge. Orange zest gives it a fresh, festive lift.

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

Ingredients

• 300g fresh or frozen cranberries
• 150g caster sugar
• Finely grated zest and juice of 1 orange
• 50ml water

Instructions

1. Dissolve the sugar in the orange juice and water over a gentle heat.
2. Add the cranberries and simmer for 8–10 minutes until most have burst and the sauce is thick.
3. Stir in the zest and cool before serving.

18. Roasted Butternut Squash with Sage

Wedges of squash roasted with sage and a little chilli are sweet, soft and beautifully coloured. They make a good side for vegetarian guests too.

Servings: 6 · Total time: 45 minutes

Ingredients

• 1 large butternut squash, deseeded and cut into wedges (skin on)
• 3 tbsp olive oil
• Small handful of fresh sage leaves
• Pinch of dried chilli flakes
• 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 on a large baking tray.
3. Roast for 30 minutes, add the sage leaves and roast for 10 minutes more until tender and caramelised.

19. Green Beans with Shallots and Toasted Almonds

Crisp green beans with buttery shallots and almonds add freshness and crunch to a heavy Christmas plate. Blanch the beans ahead and finish them in minutes.

Servings: 6 · Total time: 15 minutes

Ingredients

• 500g fine green beans, trimmed
• 25g butter
• 2 shallots, thinly sliced
• 30g flaked almonds
• Salt and freshly ground black pepper

Instructions

1. Cook the beans in boiling salted water for 3–4 minutes, then drain.
2. Melt the butter in a frying pan and cook the shallots and almonds for 3 minutes until golden.
3. Add the beans, toss until hot through and season.

20. Peas with Lettuce and Spring Onions

This French-style dish of peas braised with lettuce and spring onions is light, sweet and surprisingly special. It is ready in ten minutes on the hob.

Servings: 6 · Total time: 15 minutes

Ingredients

• 500g frozen petits pois
• 1 Little Gem lettuce, shredded
• 4 spring onions, sliced
• 25g butter
• 100ml chicken or vegetable stock
• 1 tsp caster sugar
• Salt and freshly ground black pepper

Instructions

1. Melt the butter in a pan and soften the spring onions for 2 minutes.
2. Add the peas, lettuce, stock and sugar, cover and simmer for 5 minutes.
3. Season and serve with the buttery juices.

21. Roasted Celeriac with Thyme

Celeriac roasts into golden, nutty chunks with a gentle celery flavour. It is a lovely alternative to an extra tray of potatoes.

Servings: 6 · Total time: 50 minutes

Ingredients

• 1 large celeriac, peeled and cut into 3cm chunks
• 3 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 2 garlic cloves, crushed
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6.
2. Toss the celeriac with the oil, thyme, garlic and seasoning in a roasting tin.
3. Roast for 40–45 minutes, turning once, until tender and golden.

22. Roasted Root Vegetable Medley

Beetroot, carrots, parsnips, swede and red onion roasted together make a colourful, rustic side. Everything goes into one tray, which saves time.

Servings: 8 · Total time: 1 hour

Ingredients

• 3 raw beetroot, peeled and cut into wedges
• 3 carrots, cut into chunks
• 3 parsnips, cut into chunks
• 1/2 swede, peeled and cut into chunks
• 2 red onions, cut into wedges
• 4 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp runny honey
• 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, thyme and seasoning in a large roasting tin.
3. Roast for 40 minutes, drizzle with honey and roast for 10 minutes more until tender and caramelised.

23. Creamy Mash with Chives

Smooth, buttery mash flecked with chives is the ideal partner for rich gravy. Make it up to an hour ahead and keep it warm, covered, over a pan of hot water.

Servings: 6 · Total time: 30 minutes

Ingredients

• 1.2kg floury potatoes, peeled and chopped
• 75g butter
• 150ml whole milk
• 2 tbsp snipped chives
• Salt and white pepper

Instructions

1. Boil the potatoes in salted water for 15–20 minutes until completely tender, then drain and steam dry.
2. Warm the butter and milk together and mash into the potatoes until smooth.
3. Stir in the chives, season and serve.

24. Hasselback Potatoes

Potatoes sliced thinly almost all the way through fan out as they roast, giving crisp edges and soft centres. They look impressive yet need very little work.

Servings: 6 · Total time: 1 hour 15 minutes

Ingredients

• 12 medium even-sized potatoes, peeled
• 50g butter, melted
• 2 tbsp olive oil
• 1 tsp 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. Place each potato between two wooden spoon handles and slice thinly across, stopping at the handles so the base stays intact.
3. Arrange in a roasting tin, brush with butter and oil, season and roast for 1 hour, basting twice, until golden and crisp. Scatter with thyme.

25. Garlic Mushrooms with Parsley

Buttery garlic mushrooms are quick, savoury and go well with both turkey and beef. Cook them while the roast rests.

Servings: 6 · Total time: 15 minutes

Ingredients

• 500g chestnut mushrooms, halved or quartered
• 40g butter
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 2 tbsp chopped fresh parsley
• Squeeze of lemon juice
• Salt and freshly ground black pepper

Instructions

1. Heat the butter and oil in a large frying pan over a high heat.
2. Add the mushrooms and fry for 6–8 minutes until golden and any liquid has evaporated.
3. Stir in the garlic for 1 minute, then add the parsley and lemon juice. Season and serve.