The delicious. team’s 12 favourite Christmas recipes

Warm cheese and onion cups, chosen by editor Karen Barnes

“Warm, cheesy, mustardy… I make this recipe every time I throw a party, especially at Christmas. The tray will be empty after the first sweep around the room – that’s how good these are – so make more than you think you’ll need.”

Mini cheese and onion cups pictured with cocktails

Sausage, chard and parmesan stuffing, chosen by managing editor Les Dunn

“This stuffing is the best. With Italian sausage (or any good sausage), chard and parmesan, plus lots of lovely fresh herbs, if you make it to go with Christmas dinner it will be the best thing on the table, guaranteed. And the gift keeps giving on Boxing Day…” Spot it at the bottom right of this stellar roast chicken recipe, below.

Roast chicken with a dish of stuffing

Salted caramels, chosen by lead art director Joss Bowerman

“I always make these to take to friends at Christmas. The look so pretty in old jam jars with ribbon. People always ask for the recipe once they’ve tried one!”

Salted caramel sweets wrapped in twists of paper and placed on a toy car
Blackberry, bay and pear pavlova, chosen by deputy digital editor Phoebe Stone 

“Pavlovas are always impressive, but this one is especially dramatic: a spoon is used to create grooves in the meringue for the inky blackberry syrup cascade down, a technique I’ve come back to time and again. Taste-wise, it’s fruity, tart and subtly aromatic – a winner.”

A large pavlova topped with red mulled pears

Valentine Warner’s special kedgeree, chosen by head of digital Vic Grimshaw

“There’s always a kedgeree moment in our festive season because the dish works morning, noon or night, and uses mostly storecupboard or freezer ingredients. It provides a welcome spiced break from the roastier end of Christmas eating too.”

A pan of kedgeree with halved soft boiled eggs and lemon wedges on the side

Devilled eggs, chosen by deputy digital editor Thea Everett

“I love making these devilled eggs at Christmas time because you can decorate them with a sprinkling of paprika and a smattering of chives and they bring all the green and red festive cheer you need. They’re also a wonderful make-ahead canapé. I come back to this recipe because it has just five ingredients. It truly is better the devilled egg you know…”

A platter of devilled eggs

Richard Bertinet’s panettone, chosen by managing editor Seamus Geoghegan

“It’s a labour of love but so satisfying to make and the end result is worth every minute of effort.”

A tall panettone with a slice removed

Sage, chilli and feta sausage rolls, chosen by publishing director Adrienne Moyce

“A total favourite with all the family. I like to stick a batch in the freezer, then cook them when needed.”

Golden filo sausage rolls on a board, sprinkled with flaky salt

Richard Bertinet’s frangipane mince pies, chosen by projects editor Hugh Thompson

“I’m not the biggest fan of mince pies but, here, the wonderful almond taste and almost chewy texture of the frangipane transform them into a Christmas highlight. PS: they’re great even with shop-bought mincemeat.”

Icing sugar-dusted mince pies in a wooden box

Goat’s cheese, squash and mushroom pithivier, chosen by art director Helen Bull

“Rich and indulgent, this is a great vegetarian main for Christmas.”

An individual pastry pithivier, sliced open to reveal cheese and squash

Vanilla fudge, chosen by projects editor Louisa Davies

“When someone’s impossible to buy for, I always resort to an edible gift and this vanilla fudge is insanely easy to make but tastes super impressive. It’s easy to jazz up with different flavours too, to give it a personal touch. Try adding coffee liqueur for an espresso martini version!”

Squares of fudge in a rough stack

Spiced red cabbage, chosen by marketing manager Jane Geoghegan

“No Christmas lunch would be complete without red cabbage to accompany the roast turkey.”

A white bowl filled with spiced red cabbage

New takes on three old favourites

We asked the delicious. food team to choose a cover recipe from Christmases past and reimagine it for 2023. Here’s what they came up with…

Dry-brined turkey crown by food producer Pollyanna Coupland

“When we were asked to update our favourite delicious. Christmas recipes from over the years, I decided to revisit the first ever cover recipe –Jamie Oliver’s roast turkey from December 2003. Inspired by his ethos of making things simple for Christmas, I also used just the crown (which reduces the cooking time) but decided to dry-brine it to ensure the meat stays juicy during cooking.”

 

Sausage & cheese brioche wreath with ’nduja cranberry dip by head of food Tom Shingler

Tom selected our cheese and cranberry tear-and-share star from December 2020 to update. “We’re going back to basics here with a wreath of dough balls… But hidden inside each one is an absolute explosion of flavour. Fennel seeds and sausage meet a duo of oozing cheeses in every bite, but the real star of the show is the ’nduja cranberries – an unlikely pairing that somehow works in perfect harmony.”

“The studded semifreddo from the 2013 Christmas & New Year cover gets a 2023 remake by way of the ice cream sandwich – the retro handheld icy treat that’s enjoying a bit of a renaissance lately. The sponge is kept light and flavourful with ground almonds and espresso powder, but it’s sturdy enough to hold the fruit-and-nut-studded frozen mascarpone and cream within. An absolute delight of a thing to have on hand in the freezer.”

 

Need more festive inspiration? Visit our Christmas hub for make-ahead recipes, menu plans, tips and more.

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