20 Mary Berry Christmas Dinner Recipes for a Stress-Free Christmas Day

Christmas Day goes smoothly when most of the work is done before the guests arrive. This collection covers the whole meal, from a first course and the roast itself to the trimmings, sauces and puddings, with make-ahead steps built into the methods so the oven and hob are never fighting for space.

The recipes are inspired by the dependable, well-organised style of Mary Berry, and each one is original and written in our own words. Every quantity is in metric, oven temperatures include fan settings and gas marks, and you will find freezing and reheating notes wherever they save you time on the day.

1. Spiced Parsnip Soup

Sweet parsnips are cooked with a gentle blend of curry powder and cumin, then blended until velvety and finished with a swirl of cream. It makes a warming first course that can be made two days ahead and simply reheated.

Servings: 6 · Total time: 50 minutes

Ingredients

• 40g butter
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 800g parsnips, peeled and chopped
• 2 tsp mild curry powder
• ½ tsp ground cumin
• 1 litre hot vegetable stock
• 150ml double cream
• Salt and freshly ground black pepper
• 2 tbsp toasted pumpkin seeds, to serve
• 1 tbsp snipped chives, to serve

Instructions

1. Melt the butter in a large saucepan over a medium heat. Add the onion and cook gently for 8 minutes until soft but not coloured, then stir in the garlic, curry powder and cumin and cook for 1 minute.
2. Add the parsnips and stir to coat them in the spiced butter. Pour in the hot stock, bring to the boil, then reduce the heat, cover and simmer for 20–25 minutes until the parsnips are completely tender.
3. Blend the soup with a stick blender until very smooth, adding a splash of water if it is too thick. Stir in 100ml of the cream and season well with salt and pepper.
4. To make ahead, cool quickly, cover and chill for up to 2 days, or freeze for up to 3 months. Reheat gently until piping hot all the way through, without letting it boil hard.
5. Ladle into warm bowls, drizzle over the remaining cream and scatter with the pumpkin seeds and chives.

2. Smoked Salmon Pâté

Smoked salmon is blended with cream cheese, lemon and dill for a silky spread that needs no cooking. Serve it with crisp toast as an elegant starter you can prepare the day before.

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

Ingredients

• 200g smoked salmon trimmings
• 150g full-fat cream cheese
• 100ml crème fraîche
• Zest and juice of 1 lemon
• 2 tbsp finely chopped fresh dill, plus extra to garnish
• Pinch of cayenne pepper
• Freshly ground black pepper
• 8 slices of bread, toasted, to serve
• 1 small cucumber, thinly sliced, to serve
• Lemon wedges, to serve

Instructions

1. Put the smoked salmon, cream cheese, crème fraîche, lemon zest and 2 tbsp of the lemon juice into a food processor. Blend in short bursts until smooth but still slightly textured.
2. Add the dill, cayenne and plenty of black pepper and pulse once or twice to combine. Taste and add a little more lemon juice if you like.
3. Spoon the pâté into a serving bowl or 8 small ramekins and smooth the tops. Cover and chill for at least 2 hours, or up to 24 hours, so the flavours settle.
4. Cut the toast into triangles. Garnish the pâté with extra dill and serve with the toast, cucumber slices and lemon wedges.

3. Classic Prawn Cocktail

Sweet prawns and crisp lettuce are coated in a creamy pink sauce with a squeeze of lemon. This old-fashioned favourite is quick to assemble and sits happily in the fridge until you are ready to serve.

Servings: 6 · Total time: 20 minutes

Ingredients

• 300g cooked and peeled king prawns, fully defrosted if frozen
• 2 Little Gem lettuces, finely shredded
• ½ cucumber, diced
• 100g mayonnaise
• 2 tbsp tomato ketchup
• 1 tsp lemon juice, plus lemon wedges to serve
• 1 tbsp double cream
• Pinch of paprika, plus extra to serve
• Salt and freshly ground black pepper
• 6 slices of brown bread, buttered, to serve

Instructions

1. Defrost frozen prawns overnight in the fridge, then pat them very dry with kitchen paper.
2. In a bowl, stir together the mayonnaise, ketchup, lemon juice, cream and paprika. Season with salt and pepper and taste, adding a little more lemon if needed.
3. Divide the shredded lettuce and cucumber between 6 small glasses or bowls.
4. Fold the prawns through the sauce until evenly coated, then spoon on top of the lettuce. Chill for up to 4 hours.
5. Sprinkle with a pinch of paprika and serve with lemon wedges and buttered brown bread cut into triangles.

4. Roast Turkey Crown with Herb Butter

A turkey crown is easier to cook and carve than a whole bird, and a generous layer of herb butter keeps the breast meat juicy. The skin turns deep golden and the tin juices make a wonderful base for gravy.

Servings: 8 · Total time: 2 hours 30 minutes, plus resting

Ingredients

• 3kg bone-in turkey crown, at room temperature for 1 hour
• 150g butter, softened
• Zest of 1 lemon
• 2 tbsp finely chopped fresh thyme
• 2 tbsp finely chopped fresh parsley
• 3 garlic cloves, crushed
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 onion, quartered
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 500ml hot chicken stock

Instructions

1. Heat the oven to 190°C (170°C fan), gas mark 5. Mash the butter with the lemon zest, thyme, parsley, garlic, salt and pepper in a bowl.
2. Gently loosen the skin over the breast with your fingers, working from the neck end. Spread two-thirds of the herb butter under the skin and rub the rest over the outside.
3. Scatter the onion, carrots and celery in a large roasting tin, pour in the stock and sit the crown on top.
4. Cover loosely with foil and roast for 1 hour. Remove the foil, baste with the tin juices and roast for a further 45 minutes to 1 hour until the skin is deep golden.
5. Check the thickest part of the breast with a food thermometer. It must reach 75°C and the juices should run clear. Cook for another 10–15 minutes if needed.
6. Transfer to a board, cover loosely with foil and rest for at least 30 minutes. Strain the tin juices to use in the gravy, then carve and serve.

5. Make-Ahead Turkey Gravy

Roasted turkey wings and vegetables give this gravy a deep, savoury flavour that does not rely on the last-minute tin juices. Make it a few days ahead, then stir in the roast juices on Christmas Day.

Servings: 8 · Total time: 2 hours 15 minutes

Ingredients

• 1kg turkey wings, chopped into pieces
• 2 onions, quartered
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 2 bay leaves
• 1.5 litres cold water
• 50g butter
• 50g plain flour
• 1 tbsp redcurrant jelly
• Salt and freshly ground black pepper

Instructions

1. Heat the oven to 200°C (180°C fan), gas mark 6. Put the turkey wings, onions, carrots and celery in a roasting tin and roast for 45 minutes until deeply golden.
2. Tip everything into a large saucepan, scraping up any sticky bits. Add the bay leaves and cold water, bring to the boil, then reduce the heat and simmer gently for 1 hour, skimming off any scum.
3. Strain the stock through a sieve into a jug, pressing the vegetables to extract the flavour. You need about 1 litre. Discard the solids.
4. Melt the butter in a clean saucepan, stir in the flour and cook for 2 minutes until it turns a pale biscuit colour. Gradually whisk in the stock until smooth.
5. Simmer for 10 minutes until thickened, then stir in the redcurrant jelly and season to taste. Cool, cover and chill for up to 3 days, or freeze for up to 3 months.
6. On Christmas Day, reheat until piping hot and whisk in the strained juices from the roasting tin for extra depth.

6. Rosemary Roast Leg of Lamb

Slivers of garlic and fresh rosemary are pushed into the lamb before it roasts slowly until tender. It is a lovely alternative centrepiece, or a second roast for a larger family gathering.

Servings: 8 · Total time: 2 hours 30 minutes, plus resting

Ingredients

• 2.2kg bone-in leg of lamb, at room temperature for 1 hour
• 6 garlic cloves, peeled
• 4 sprigs of fresh rosemary
• 3 tbsp olive oil
• Zest and juice of 1 lemon
• 1 onion, thickly sliced
• 300ml hot lamb or vegetable stock
• 1 tbsp redcurrant jelly
• Salt and freshly ground black pepper

Instructions

1. Heat the oven to 200°C (180°C fan), gas mark 6. Cut 2 garlic cloves into slivers and strip the leaves from 2 rosemary sprigs.
2. Make about 15 small, deep cuts all over the lamb with a sharp knife. Push a sliver of garlic and a few rosemary leaves into each cut.
3. Rub the lamb with the olive oil and lemon zest and season generously. Scatter the onion, remaining whole garlic and rosemary sprigs in a roasting tin and sit the lamb on top.
4. Roast for 30 minutes, then reduce the oven to 160°C (140°C fan), gas mark 3. Pour the lemon juice and stock into the tin and roast for a further 1 hour 30 minutes, basting halfway.
5. Check the thickest part with a food thermometer. It should read at least 63°C. Cook for a little longer if you prefer the lamb well done.
6. Rest the lamb on a board, loosely covered with foil, for at least 20 minutes. Meanwhile, strain the tin juices into a pan, stir in the redcurrant jelly and simmer for 5 minutes. Carve and serve with the sauce.

7. Cranberry and Chestnut Nut Roast

Chestnuts, mixed nuts and tart cranberries make a rich, sliceable roast with a festive flavour. It keeps vegetarian guests happy and can be baked a day ahead, then reheated while the potatoes crisp.

Servings: 8 · Total time: 1 hour 20 minutes

Ingredients

• 2 tbsp olive oil, plus extra for greasing
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, crushed
• 200g cooked peeled chestnuts, roughly chopped
• 150g mixed cashews and walnuts, finely chopped
• 100g fresh white breadcrumbs
• 75g dried cranberries
• 1 tbsp finely chopped fresh sage
• 1 tsp fresh thyme leaves
• 2 large eggs, beaten
• 150ml hot vegetable stock
• 1 tbsp tomato purée
• Salt and freshly ground black pepper

Instructions

1. Heat the oven to 180°C (160°C fan), gas mark 4. Grease a 900g loaf tin and line the base and sides with baking paper.
2. Heat the oil in a frying pan and cook the onion and celery for 8 minutes until soft. Add the garlic and cook for 1 minute, then tip into a large bowl.
3. Add the chestnuts, mixed nuts, breadcrumbs, cranberries, sage and thyme and mix well.
4. Whisk the eggs, stock and tomato purée together, pour over the nut mixture, season well and stir until it holds together.
5. Spoon into the tin and press down firmly. Cover with foil and bake for 30 minutes, then remove the foil and bake for a further 20 minutes until golden and firm to the touch.
6. Rest in the tin for 10 minutes, then turn out and slice. To make ahead, cool, wrap and chill for up to 2 days, then reheat covered at 180°C (160°C fan), gas mark 4 for 20 minutes until piping hot.
7. Serve with plenty of gravy.

8. Crispy Roast Potatoes

Parboiling, shaking and roasting in very hot oil gives you fluffy centres and craggy, golden edges. They are the dish everyone fights over, so it is worth making plenty.

Servings: 8 · Total time: 1 hour 30 minutes

Ingredients

• 2kg Maris Piper potatoes, peeled and cut into large chunks
• 1 tsp salt, for the water
• 5 tbsp sunflower oil
• 2 tbsp plain flour
• Flaky sea salt
• 3 sprigs of fresh rosemary, leaves picked

Instructions

1. Heat the oven to 220°C (200°C fan), gas mark 7. Put the oil in a large, sturdy roasting tin and place it in the oven to get very hot.
2. Put the potatoes in a large pan of cold water with the salt. Bring to the boil and simmer for 8–10 minutes until the edges are just soft but the centres are still firm.
3. Drain well and leave in the colander for 3 minutes to steam dry. Sprinkle over the flour, then shake the colander firmly so the edges roughen and fluff up.
4. Carefully tip the potatoes into the hot oil, turning them to coat. Roast for 30 minutes, then turn them over and roast for another 25–30 minutes until deep golden and crisp.
5. Scatter over the rosemary for the final 10 minutes, then drain on kitchen paper if you like, and season with flaky sea salt. Serve straight away.

9. Honey-Glazed Carrots and Parsnips

Carrots and parsnips roast together until caramelised at the edges, with a sticky glaze of honey and wholegrain mustard. They need almost no attention once they are in the oven.

Servings: 8 · Total time: 50 minutes

Ingredients

• 600g carrots, peeled and cut into batons
• 600g parsnips, peeled and cut into batons
• 3 tbsp olive oil
• 3 tbsp runny honey
• 1 tbsp wholegrain mustard
• 4 sprigs of fresh thyme
• Salt and freshly ground black pepper

Instructions

1. Heat the oven to 200°C (180°C fan), gas mark 6. Spread the carrots and parsnips over a large baking tray in a single layer.
2. Drizzle over the oil, season with salt and pepper and toss well. Roast for 25 minutes.
3. Mix the honey and mustard together. Take the tray out of the oven, pour the glaze over the vegetables, add the thyme and toss to coat.
4. Return to the oven for 15 minutes, turning once, until golden, sticky and tender when pierced with a knife.
5. Transfer to a warm dish and serve straight away.

10. Brussels Sprouts with Chestnuts and Lemon Butter

Quickly boiled sprouts are tossed with sweet roasted chestnuts and a little lemon-scented butter. Cooked this way, they stay bright green and tender rather than soft and sulphurous.

Servings: 8 · Total time: 25 minutes

Ingredients

• 800g Brussels sprouts, trimmed and halved
• 200g cooked peeled chestnuts, halved
• 40g butter
• Zest of 1 lemon and 1 tbsp juice
• Pinch of freshly grated nutmeg
• Salt and freshly ground black pepper

Instructions

1. Bring a large pan of salted water to the boil. Add the sprouts and cook for 4–5 minutes until just tender with a little bite.
2. Drain thoroughly and, if making ahead, refresh under cold water, drain well and chill for up to a day.
3. Melt the butter in a large frying pan over a medium heat. Add the chestnuts and fry for 3 minutes until lightly golden.
4. Add the sprouts and toss for 2–3 minutes until piping hot all the way through.
5. Stir in the lemon zest, lemon juice and nutmeg, season to taste and serve straight away.

11. Sage and Onion Stuffing Balls

Soft onions, fresh sage and breadcrumbs are bound with egg and baked until crisp on the outside and tender within. They can be rolled the day before, which takes pressure off Christmas morning.

Servings: 12 stuffing balls · Total time: 55 minutes

Ingredients

• 1 tbsp sunflower oil
• 25g butter
• 2 onions, finely chopped
• 150g fresh white breadcrumbs
• 50g vegetable suet
• 2 tbsp finely chopped fresh sage
• 1 tbsp finely chopped fresh parsley
• Zest of ½ lemon
• 1 large egg, beaten
• 3 tbsp hot chicken stock
• Salt and freshly ground black pepper

Instructions

1. Heat the oil and butter in a frying pan and cook the onions gently for 10 minutes until soft and translucent. Tip into a bowl and leave to cool for 10 minutes.
2. Add the breadcrumbs, suet, sage, parsley and lemon zest, season well and mix. Stir in the egg and enough stock to bind the mixture so it holds together when squeezed.
3. Roll into 12 even balls, about the size of a golf ball. Place on a baking tray lined with baking paper. You can cover and chill them for up to 24 hours at this stage.
4. Heat the oven to 190°C (170°C fan), gas mark 5. Bake for 25–30 minutes, turning once, until deep golden and crisp. Serve hot.

12. Sweet Red Cabbage with Apple

Red cabbage is simmered slowly with grated apple, brown sugar and warm spices until soft and glossy. It tastes even better reheated, so it is a perfect make-ahead side.

Servings: 8 · Total time: 1 hour 10 minutes

Ingredients

• 1 small red cabbage (about 900g), cored and finely shredded
• 2 eating apples, peeled, cored and grated
• 1 onion, thinly sliced
• 50g light brown sugar
• 3 tbsp white vinegar
• 150ml apple juice
• ½ tsp ground cinnamon
• 2 whole cloves
• 25g butter
• Salt and freshly ground black pepper

Instructions

1. Melt the butter in a large, heavy-based pan with a lid. Add the onion and cook for 5 minutes until softened.
2. Stir in the cabbage, apples, sugar, vinegar, apple juice, cinnamon and cloves. Season with salt and pepper and bring to a simmer.
3. Cover and cook over a low heat for 45–50 minutes, stirring occasionally, until the cabbage is very tender and the liquid has reduced to a glaze. Remove the cloves.
4. Taste and add a little more sugar or vinegar to balance the sweetness. Cool, cover and chill for up to 3 days, then reheat until piping hot all the way through.

13. Creamy Bread Sauce

Milk is infused with clove-studded onion and bay, then thickened with breadcrumbs for a soft, comforting sauce. It is traditional with turkey and can be made on Christmas Eve.

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

Ingredients

• 1 onion, halved
• 6 whole cloves
• 2 bay leaves
• 6 black peppercorns
• 500ml whole milk
• 100g fresh white breadcrumbs
• 30g butter
• 3 tbsp double cream
• Pinch of freshly grated nutmeg
• Salt

Instructions

1. Stud the onion halves with the cloves and put them in a saucepan with the bay leaves, peppercorns and milk. Heat gently until just steaming, then remove from the heat, cover and leave to infuse for 30 minutes.
2. Remove the onion, bay leaves and peppercorns, then bring the milk back to a gentle simmer.
3. Stir in the breadcrumbs and butter and cook over a low heat for 5–8 minutes, stirring often, until thick and creamy.
4. Stir in the cream and nutmeg and season with salt. Add a splash of milk if it becomes too thick. Cool and chill for up to 2 days, then reheat gently until piping hot.

14. Orange Cranberry Sauce

Fresh cranberries burst into a bright ruby sauce scented with orange and cinnamon. It keeps in the fridge for a week, so you can tick it off your list early.

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

Ingredients

• 350g fresh cranberries
• 150g caster sugar
• Zest and juice of 2 oranges
• 1 cinnamon stick
• 50ml water

Instructions

1. Put the cranberries, sugar, orange zest and juice, cinnamon stick and water in a medium saucepan.
2. Heat gently, stirring, until the sugar dissolves, then bring to a simmer and cook for 10–12 minutes until most of the berries have burst and the sauce is thick.
3. Remove the cinnamon stick. The sauce thickens as it cools, so leave it a little loose. Cool completely, then transfer to a jar and chill for up to 1 week or freeze for up to 3 months.

15. Cauliflower Cheese

Tender cauliflower is coated in a mustardy Cheddar sauce and baked until bubbling and golden on top. It can be assembled ahead and baked while the turkey rests.

Servings: 8 · Total time: 50 minutes

Ingredients

• 2 large cauliflowers, cut into medium florets (about 1.2kg)
• 50g butter
• 50g plain flour
• 600ml whole milk
• 1 tsp English mustard
• 200g mature Cheddar, grated
• 25g fresh white breadcrumbs
• Pinch of freshly grated nutmeg
• Salt and freshly ground black pepper

Instructions

1. Heat the oven to 200°C (180°C fan), gas mark 6. Cook the cauliflower in boiling salted water for 5 minutes until just tender, then drain well and tip into a 2-litre ovenproof dish.
2. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk and bring to a simmer, stirring until thick and smooth, about 5 minutes.
3. Take the pan off the heat and stir in the mustard, nutmeg and three-quarters of the cheese. Season with salt and pepper.
4. Pour the sauce over the cauliflower and top with the remaining cheese and the breadcrumbs. Chill for up to a day if making ahead.
5. Bake for 25 minutes (30–35 minutes from chilled) until golden, bubbling and piping hot all the way through.

16. Steamed Christmas Pudding

Dried fruit soaks overnight in orange juice and strong tea, then steams slowly into a dark, rich pudding. It is best made weeks ahead and reheated on the day.

Servings: 8–10 · Total time: 8 hours, plus overnight soaking

Ingredients

• 150g raisins
• 150g sultanas
• 100g currants
• 50g mixed peel
• 1 eating apple, peeled and grated
• Zest and juice of 1 orange
• 100ml strong cold tea
• 100g vegetable suet
• 100g dark muscovado sugar
• 100g fresh white breadcrumbs
• 50g plain flour
• 50g flaked almonds
• 1 tsp mixed spice
• ½ tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• 1 tbsp black treacle
• 2 large eggs, beaten
• Butter, for greasing

Instructions

1. The night before, combine the raisins, sultanas, currants, mixed peel, apple, orange zest and juice and tea in a large bowl. Cover and leave to soak overnight.
2. Grease a 1.2-litre pudding basin and line the base with a disc of baking paper.
3. Add the suet, sugar, breadcrumbs, flour, almonds, spices, treacle and eggs to the soaked fruit and stir very well until evenly mixed. Spoon into the basin and level the top.
4. Cover with a pleated disc of baking paper and a pleated sheet of foil, and tie tightly under the rim with string, making a string handle across the top.
5. Put an upturned saucer in a large lidded pan, sit the basin on it and pour in boiling water to come halfway up the sides. Cover and steam for 6 hours, topping up with boiling water as needed.
6. Cool completely, re-wrap with fresh paper and foil and store somewhere cool and dark for up to 2 months.
7. On Christmas Day, steam for 2 hours until piping hot all the way through. Turn out onto a warm plate and serve with custard or cream.

17. Chocolate Yule Log

A light, cocoa-rich sponge is rolled around whipped cream and covered in glossy chocolate ganache. Rolling it up while it is still warm stops it cracking.

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

Ingredients

For the sponge

• 5 large eggs, separated
• 150g caster sugar
• 50g cocoa powder, sifted, plus extra for dusting

For the filling

• 300ml double cream
• 2 tbsp icing sugar

For the ganache and decoration

• 200g dark chocolate, chopped
• 200ml double cream
• Icing sugar, fresh cranberries and rosemary sprigs, to decorate

Instructions

1. Heat the oven to 180°C (160°C fan), gas mark 4. Grease and line a 33 x 23cm Swiss roll tin with baking paper.
2. Whisk the egg yolks and caster sugar in a large bowl for about 5 minutes until pale, thick and doubled in volume. Fold in the cocoa.
3. In a clean bowl, whisk the egg whites to stiff peaks. Fold a spoonful into the chocolate mixture to loosen it, then gently fold in the rest.
4. Spread into the tin and bake for 15–18 minutes until risen and springy to the touch. Turn out onto a sheet of baking paper dusted with cocoa, peel off the lining paper, and roll up with the paper inside while warm. Leave to cool completely.
5. For the filling, whip the cream and icing sugar until it holds soft peaks. Unroll the cooled sponge, spread with the cream and roll up again.
6. For the ganache, heat the cream until steaming, pour over the chocolate, leave for 2 minutes, then stir until smooth. Cool until spreadable.
7. Cut a thin slice off one end at an angle and set it against the side as a branch. Spread the ganache over the log and mark with a fork to look like bark. Chill, then decorate with icing sugar, cranberries and rosemary. Keep in the fridge for up to 2 days.

18. Christmas Trifle with Raspberries

Layers of sponge, raspberries and homemade custard are topped with softly whipped cream and toasted almonds. It looks impressive in a glass bowl and must be made the day before.

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

Ingredients

For the base

• 300g trifle sponges or plain sponge cake, sliced
• 6 tbsp raspberry jam
• 400g frozen raspberries, defrosted
• 150ml orange juice

For the custard

• 6 egg yolks
• 75g caster sugar
• 2 tbsp cornflour
• 500ml whole milk
• 250ml double cream
• Seeds scraped from 1 vanilla pod

For the topping

• 300ml double cream
• 2 tbsp icing sugar
• 40g flaked almonds, toasted

Instructions

1. Spread the sponge slices with the jam and arrange them in the base of a large glass trifle bowl. Sprinkle over the orange juice, then spoon the raspberries and their juices on top.
2. Whisk the egg yolks, caster sugar and cornflour together in a bowl. Heat the milk, cream and vanilla seeds in a saucepan until steaming, then slowly pour over the yolk mixture, whisking constantly.
3. Return to the pan and cook over a low heat, stirring constantly, for 5–8 minutes until thick enough to coat the back of a spoon. Do not let it boil.
4. Pour into a bowl, cover the surface with cling film to stop a skin forming, and cool quickly. When cool, spoon over the raspberries and chill for at least 4 hours or overnight.
5. Whip the cream and icing sugar until it holds soft peaks, spread over the custard and chill until needed. Scatter with the toasted almonds just before serving. Keep refrigerated and eat within 2 days.

19. Cranberry and Orange Pavlova

A crisp meringue shell with a marshmallow centre is piled with whipped cream, tart cranberry compote and fresh orange. It is a lighter finish after a rich Christmas dinner.

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

Ingredients

For the meringue

• 4 large egg whites
• 225g caster sugar
• 1 tsp cornflour
• 1 tsp white vinegar

For the topping

• 300ml double cream
• 2 tbsp icing sugar
• 2 oranges, peeled and cut into segments

For the cranberry compote

• 200g fresh cranberries
• 75g caster sugar
• Juice of 1 orange

Instructions

1. Heat the oven to 150°C (130°C fan), gas mark 2. Draw a 20cm circle on a sheet of baking paper, turn it over and place it on a baking tray.
2. Whisk the egg whites in a large, clean bowl to stiff peaks. Whisk in the sugar a spoonful at a time, until the meringue is thick, glossy and no longer gritty. Fold in the cornflour and vinegar.
3. Spoon the meringue onto the circle, building up the sides and making a shallow dip in the centre. Bake for 1 hour until crisp on the outside, then switch off the oven and leave inside to cool completely.
4. For the compote, simmer the cranberries, sugar and orange juice for 8–10 minutes until the berries burst. Cool completely.
5. Just before serving, whip the cream and icing sugar to soft peaks. Pile onto the meringue, spoon over the compote and top with the orange segments.

20. Make-Ahead Cheese Straws

Buttery, flaky pastry is flavoured with mature Cheddar and a pinch of cayenne, then twisted into golden straws. They can be frozen unbaked, so you can bake a fresh batch whenever guests drop in.

Servings: 30 straws · Total time: 45 minutes, plus chilling

Ingredients

• 225g plain flour, plus extra for dusting
• 150g cold butter, cubed
• 100g mature Cheddar, finely grated
• 1 tsp mustard powder
• Pinch of cayenne pepper
• 2 egg yolks
• 1–2 tbsp cold water
• 1 beaten egg, to glaze
• 1 tbsp poppy seeds (optional)

Instructions

1. Put the flour, mustard powder, cayenne and a pinch of salt into a food processor. Add the butter and pulse until the mixture looks like fine breadcrumbs, then stir in the cheese.
2. Add the egg yolks and 1 tbsp cold water and pulse until the dough just comes together, adding a little more water if needed. Wrap and chill for 30 minutes.
3. Heat the oven to 200°C (180°C fan), gas mark 6 and line two baking trays with baking paper.
4. Roll the dough out on a floured surface to 5mm thick. Brush with beaten egg, scatter over the poppy seeds, if using, and cut into 1cm-wide strips. Twist each strip and lay on the trays.
5. Bake for 12–15 minutes until golden. Cool on a wire rack. Store in an airtight tin for up to 3 days, or freeze the unbaked straws for up to 1 month and bake from frozen, allowing an extra 2–3 minutes.