Christmas & New Year’s Recipes: Appetizers, Entrees, Desserts, & More

On top of parties, presents, and decorations, the winter holidays are also the perfect time to make delicious dishes and drinks to impress your friends and family. If you’re in need of inspiration, this comprehensive list of Christmas and New Year’s recipes is a great place to start. 

This list includes appetizers, snacks, entrees, and drinks fit for Christmas Day, a New Year’s party, or any other festive occasion. From holiday classics like roasted ham to more adventurous offerings, you’re sure to find something you and your guests will love!

Appetizers & Party Snacks

#1: Prawn Cocktail

Ingredients:

• 14 oz cooked Atlantic shell-on prawn 

• 4 romaine lettuces (trimmed)

• 5 tbsp tomato chutney

• 4 tsp snipped chive 

• 5 heaped tbsp mayonnaise

• 2 tsp creamed horseradish 

• 2 tsp Worcestershire sauce 

• 1 small splash Tabasco sauce

• 1 squeeze lemon juice

• Powdered paprika for dusting 

Servings: 4

Prep time: 25 minutes                                                

Total time: 25 minutes

Recipe:

• Peel all of your prawns, leaving out 4 for the tops. 

• Break up the romaine lettuce into separate leaves and distribute them evenly into four glass bowls. 

• Place the prawns on top of the lettuce. Season with black pepper. 

• Mix the tomato chutney, Worcestershire sauce, mayonnaise, Tabasco, and horseradish together. 

• Season the mix with lemon juice, salt, and pepper. Spoon the sauce evenly over the prawns. Sprinkle with chives and dust the tops with powdered paprika. 

• Top off the bowls with your unpeeled prawns and serve right away. Serve with brown bread. 

Nutritional info:

Source: https://www.bbcgoodfood.com/recipes/classic-prawn-cocktail

#2: Pigs in a Blanket

Ingredients: 

• All-purpose flour (for dusting your work surface)

• 8 oz tube of crescent rolls

• 12 oz package of mini cocktail wieners 

• 4 tbsp unsalted butter (melted) 

• Coarse salt 

Servings: 8 

Prep time: 10 minutes                                     Cook time: 15 minutes                                     

Total time: 25 minutes

Recipe: 

• Preheat your oven to 375ºF/190ºC/gas mark 5. 

• Unroll the crescent sheets on a lightly floured surface. Tear them along the perforations. Cut up each triangle into 3 smaller triangles. 

• Place 1 wiener on the thick side of every triangle. Roll them up, from the thick to the thinner side. 

• Transfer the rolls to a medium-sized baking paper sheet. Brush each one with butter and sprinkle with coarse salt. 

• Bake until golden, for 12 to 15 minutes. 

• Serve and enjoy! 

Nutritional info: 

Source: https://www.delish.com/cooking/recipe-ideas/a58344/homemade-pigs-in-a-blanket-recipe/ 

#3: Baked Camembert

Ingredients: 

• 250g Camembert or Brie cheese 

• 1 tbsp vermouth/dry white wine/kirsch 

• 2 thyme sprigs 

• 1 pinch dried chili flakes 

• Serve with bread or toasted crackers

Servings: 5

Prep time: 5 minutes                                        Cook time: 15 minutes                                           

Total time: 20 minutes

Recipe: 

• Preheat the oven to 390ºF/200ºC/gas mark 6. Alternatively, you can preheat an air fryer set to 180ºC/350ºF for 4 minutes. 

• Unwrap the cheese and then put it back into the box. If it didn’t come in a box, use an ovenproof dish, like a ramekin, instead. 

• Slash your Camembert/Brie a couple of times and top with the kirsch, vermouth, or dry white wine. Sprinkle with the dried chili flakes and thyme sprigs. 

• Place the cheese on a baking tray and put it inside the oven. Bake for 20 minutes (if using an air fryer, cook for 15-20 minutes, or until it's deliciously gooey). 

• Serve with crackers or toasted bread. 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/baked-camembert 

#4: Smoked Salmon & Cream Cheese Crackers

Ingredients: 

• 6 oz smoked salmon 

• 4 oz softened cream cheese 

• 1 tbsp minced red onion

• 2 tsp fresh dill

• 1 tsp lemon juice 

• Kosher salt 

• Ground pepper 

• 12 oz round crackers

Servings: 4 

Prep time: 15 minutes                                                 

Total time: 15 minutes

Recipe: 

• Mix the cream cheese, salt, pepper, dill, and lemon juice until well blended. 

• Spoon the mixture on top of each cracker. 

• Place a piece of smoked salmon on top of every cracker. Garnish with the minced red onion and some extra dill, and serve. 

Nutritional info: 

Source: https://chickenofthesea.com/seafood-recipes/smoked-salmon-cream-cheese-crackers/

#5: Deviled Eggs

Ingredients: 

• 6 eggs

• ¼ cup mayonnaise 

• 1 tsp yellow mustard 

• 1 tsp white vinegar 

• Smoked Spanish paprika 

• ⅛ tsp salt 

• Ground pepper 

Servings: 4

Prep time: 20 minutes                                           Cook time: 15 minutes                                     

Total time: 35 minutes

Recipe:

• Put the eggs in a saucepan and cover with water (it should be 1½ inches above the eggs). Heat on high until the water starts to boil. Cover up the saucepan and cook for 1 minute on low heat. 

• Remove the saucepan from the heat and keep it covered for 14 minutes. Then, rinse the eggs under cold water for another minute. 

• Peel the eggshells carefully, under cold, running water. Pat with paper towels to dry. 

• Cut the eggs lengthwise in half. Remove the yolks and place them in a bowl. Put the whites on a serving platter. 

• Mash up the yolks with a fork until finely crumbled. 

• Season the crumbled egg yolks with vinegar, mustard, mayonnaise, salt and pepper. Mix well. 

• Distribute the yolk mixture evenly into the egg whites. Sprinkle with smoked paprika. Serve and enjoy!

Nutritional info: 

Source: https://www.foodnetwork.com/recipes/classic-deviled-eggs-recipe-1911032

#6: Baba Ganoush with Pita

Ingredients: 

• 2 medium eggplants

• 1.4 oz extra virgin olive oil

• ¼ tsp ground coriander

• ¼ tsp ground cumin

• 2 tbsp tahini

• 1 large lemon, juiced

• ½ small bunch parsley, finely chopped

• Pita bread, to serve

Servings: 4

Prep time: 10 minutes                                             Cook time: 30 minutes                                        

Total time: 40 minutes

Recipe: 

• Heat the grill to its highest setting. Put the eggplants on a baking sheet and grill for 35-40 minutes or until completely softened, blackened, and blistered, turning them halfway through with a pair of tongs. Set aside and leave to cool completely.

• Once your eggplants are cool enough to handle, gently peel off the charred skin and discard. Transfer the flesh to the large bowl of a food processor along with 1 oz of the oil, plus the coriander, cumin, tahini, lemon, and half the parsley. Season and pulse the flesh three or four times to create a chunky textured dip.

• Transfer the dip to a bowl and drizzle with the remaining oil, scatter over any leftover parsley, and serve with warm flatbreads or pita.

Nutritional info: 

Notes: 

• This deliciously easy smoky eggplant dip is perfect with warm pita, or served with other Middle Eastern dishes as part of a mezze.

Source: https://www.bbcgoodfood.com/recipes/baba-ganoush

Main Courses

#7: Ultimate Roast Turkey

Ingredients: 

For the turkey: 

• 11-13 lb oven-ready turkey (neck and giblets set aside) 

• 2 carrots (roughly chopped) 

• 1 onion (roughly chopped) 

• 3 garlic cloves (finely grated) 

• 2 halved lemons (1 of them juiced) 

• Handful of mixed herbs, e.g. parsley, thyme, bay (picked and chopped, no stalks) 

• 5 oz butter 

For the gravy: 

• 2 tbsp flour 

• 17 oz chicken/turkey stock 

• 7 oz large glass of red wine 

• 1 tbsp soy sauce 

• 1 tsp yeast extract 

Servings: 10 

Prep time: 30 minutes (plus 12+ hours to dry brine)                              Cook time: 3 hours  

Total time: 3 hours 30 minutes (plus 12+ hours to brine)

Recipe: 

• Loosen the skin of the turkey breast so that you’re able to get your hands underneath. This should be done at least 12 hours before cooking. Season the turkey with 2 tablespoons of sea salt, over and under the skin. 

• Put the bird in a large roasting pan, with the breast facing upwards. Place it in the fridge to dry brine for at least 12 hours. 

• At least 1 hour before cooking, take the turkey out of the fridge. Preheat your oven to 460ºF/240ºC/gas mark 9. 

• Melt the butter over low heat. Stir in the chopped herbs, lemon juice, and garlic. Sizzle for 1 minute, remove from heat, and let it sit to cool. 

• Take the turkey out of the roasting pan and scatter in the carrots, onions, giblets, and neck. Stuff the lemons, herb stalks, and thyme in the turkey cavity. 

• Lift up the skin and spread roughly 4 tablespoons of the garlic-herb butter over the meat. Massage the skin to spread the butter out evenly. Brush the rest of the butter all over the turkey. Set aside 2 tablespoons for later. 

• Tie the turkey’s legs and wings together. Reduce the oven temperature to 360ºF/180ºC/gas mark 4. Roast for an hour. 

• Take the turkey out of the oven and brush some more butter over it. Turn the roasting pan around and put the turkey back in the oven for 30 minutes. 

• Take the turkey out again and brush with the rest of the butter. Put it back for another 30 minutes. 

• Take the bird out of the oven and use a probe thermometer to check its temperature. You’ll know it’s cooked to perfection when it is 149ºF/65ºC at the thickest part of the breast, and 170ºF/75ºC at the thickest part of the thigh. If it’s lower, put the turkey back in the oven for no longer than 15 minutes. Repeat until it reaches the above temperatures. 

• Once done, cool the turkey for 10 minutes on the rack. Transfer the bird to a board and let it rest upside down, for at least another 20 minutes. 

• While the turkey is resting, make the gravy inside the roasting pan. If the pan is flameproof, you can place it directly over medium heat. Otherwise, place its contents into a large shallow saucepan. 

• Scatter the flower over the pan and stir until you get a paste. Pour in the yeast extract and soy sauce, stirring to blend, then add the wine and stir to get a thick paste. 

• Pour in the turkey or chicken stock. Let the mixture simmer for 5 minutes and stir to get a nice, rich gravy. Strain into a pan. 

• Put the turkey on a platter and serve together with the gravy. 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/next-level-roast-turkey

#8: Festive Gammon

Ingredients: 

For the meat: 

• 1 unsmoked, boneless gammon (11 lbs) 

• 8 juniper berries 

• 2 star anise 

• 2 tbsp cloves

• 2 tbsp fennel seeds

• 2 tbsp coriander seeds

• 0.5 lbs Dijon mustard 

• 0.7 lbs sea salt flakes

• 1.5 lbs demerara sugar 

For the glaze: 

• 6 carrots (peeled) 

• 3 onions (halved) 

• 2 heads of celery (broken up into sticks) 

• 2 leeks 

• 1 head of garlic (halved, unpeeled) 

• 5 bay leaves 

• 1 bunch parsley 

• 3.5 oz white wine vinegar 

Servings: 20

Prep time: 30 minutes (plus 24 hours for brining)                               Cook time: 4 hours  

Total time: 4 hours 30 minutes (plus 24 hours for brining)

Recipe: 

• Toast all the spices for the glaze in a frying pan until they start releasing their fragrance. 

• Then, grind them with a pestle and mortar. Place them in a food processor. Add in the sugar, and mix them together. 

• Place ⅔ of the spice mix into a big pan with 1.5 gallons of water. Put the rest away in a sealed ziplock bag. Bring the liquid to a boil before turning the heat off. 

• After letting the mix cool down, pour it over the gammon and place in the fridge to brine for 24 hours. 

• Take the ham out of the fridge and rinse off the brine. Place the gammon in a large pan with the stock of vegetables, vinegar, and herbs. Cover everything with water and bring it to a boil. Then, lower the heat and cook at a gentle simmer for 3 hours. Top up with water as necessary. 

• After 3 hours, turn off the heat and let the ham and stock cool. 

• Heat your oven to 220ºC/430ºF/gas mark 7. Take the ham out of the stock. Cut away the top layer of skin and fat. 

• Make shallow cuts in the fat in a criss-cross pattern. Brush with mustard. Pack the remaining spiced sugar in the fat. 

• Roast the ham in the oven for around 40 minutes until the glaze has become sticky and caramelized. 

• Let the ham rest for at least 10 minutes before you carve it. Serve and enjoy! 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/festive-gammon 

#9: Parcel-Poached Salmon with Herb-Mayo

Ingredients: 

For the salmon:

• 2 salmon filets (3lb 5 oz each) 

• 1 small fennel bulb (thinly sliced) 

• 1 bunch dill (chopped) 

• 1 lemon (sliced) 

• 6 tbsp white wine 

• Olive oil 

For the mayonnaise:

• 2 egg yolks 

• 6 tbsp herbs, e.g. chives, chervil, parsley, dill, and tarragon (finely chopped) 

• 1 tsp Dijon mustard

• 15 oz sunflower or rapeseed oil 

• 2 tbsp white wine vinegar 

• 1 tbsp lemon juice 

To serve: 

• 1 cucumber (sliced into thin strips) 

• Dill (chopped)

• Lemon cheeks 

Servings: 12

Prep time: 1 hour                                               Cook time: 1 hour                                                    

Total time: 2 hours

Recipe: 

• Ensure that all the bones have been removed from your filets by running your hands along the flesh. You’ll feel any bones protruding slightly and can remove them by hand or with tweezers.

• Preheat the oven to 180ºC/360ºF/gas mark 4. Brush a large sheet of extra-wide aluminum foil with olive oil. Put one salmon filet on top of it. Scatter the sliced lemons, half of the fennel bulb, and dill over the foil. Season generously. 

• Put the second salmon filet on top of everything (domed side up). Drizzle with the wine and season some more. 

• Top the filets with a second sheet of foil (make sure to grease it first). Fold up the edges so that the salmon is enclosed in a parcel. Make sure that the parcel is loose enough to let the steam out. Place everything on a big baking tray and cook for 1 hour. Then take out of the oven and let your salmon rest in the foil for 10 minutes. 

• Make the mayonnaise while the salmon is in the oven. Put the mustard and egg yolks in a medium bowl. Add a pinch of salt to season. 

• Transfer the olive oil into a jug to allow for a steady, controlled stream. Whisk the eggs and start slowly drizzling on the oil. Keep adding just a few drips at a time, while continuing to whisk the eggs. 

• Once you see the mayonnaise starting to come together, pour the oil faster. Keep pouring until you’ve used all the oil. If the mayonnaise curdles, you can save it by adding another yolk into a new bowl and then whisking in the curdled mayonnaise there. 

• Stir the vinegar and lemon juice (to taste) into the finished mayonnaise. Stir in the chopped herbs and season with salt and pepper to taste. 

• Once the salmon has rested, cut open the foil and transfer it to a long serving platter using two fish slices. Sprinkle some dill on top and use the lemon cheeks as garnish. 

• Finally, mix the rest of the fennel with a bit of dill and cucumber strips. 

• Serve the salmon with cucumber salad and herb mayonnaise. 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/parcel-poached-salmon-herby-mayonnaise

#10: Cranberry & Lentil Bake

Ingredients: 

• 4.5 oz cooked Puy lentils 

• 1 oz dried cranberries  

• ½ onion (finely chopped) 

• ½ garlic (crushed)

• 1 tbsp sage (chopped)

• 1 tbsp parsley (chopped)

• ¼ tbsp smoked paprika 

• 1 pinch ground cloves  

• 1 tsp tomato purée

• 1 tsp soy sauce 

• 1 tsp cornflour 

• 1 tbsp red wine

Servings: 1

Prep time: 5 minutes                                                Cook time: 25 minutes                                        

Total time: 30 minutes

Recipe: 

• Preheat the oven to 390ºF/200ºC/gas mark 6. Line and oil the base of a 7-oz ovenproof ramekin with circular parchment. 

• Place your cranberries in a small pan along with the wine. Cook for a few minutes over medium heat until the berries are plump and the wine gets syrupy. Pour the finished mixture into the base of the ramekin and set it aside for later. 

• Place the lentils in a bowl and mash half of them with a fork. Pour oil into a small frying pan and cook the onion for 6 to 8 minutes over medium heat, until it softens. Then, stir in the herbs, garlic, cloves, and paprika. Cook for one more minute and turn off the heat. 

• Add the cornflour, tomato purée, soy, and lentils. Stir everything together and then place into the ramekin. Press down on top of the mix with the back of a spoon. 

• Place the ramekin on a baking tray. Bake for 15 minutes.

• Take the cranberry and lentil bake out of the oven and leave to cool for about one minute. Serve and enjoy! 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/cranberry-lentil-bake

#11: Slow-Roasted Rib of Beef

Ingredients: 

• 3-bone rib of beef (6.5-7 lbs) 

• 4 allspice berries 

• 4 garlic cloves (based once) 

• 4 cloves 

• 4 rosemary sprigs

• 1 handful of bay leaves

• ½ pack of thyme

• 1 tsp black peppercorns

• 1 tbsp plain flour 

• 7 oz red wine 

For the glaze: 

• 2 tbsp Bovril 

• 2 tbsp Dijon mustard 

• 1 tbsp black treacle 

Servings: 10

Prep time: 30 minutes (plus 3 hours tempering)                                      Cook time: 5 hours

Total time: 5 hours 30 minutes (plus 3 hours tempering)

Recipe: 

• Take the meat out of the fridge and temper it (let it come to room temperature) for at least 3 hours. 

• Place the herbs and the garlic into a large roasting pan. With a blowtorch, lightly burn the herbs until they start smoldering. Leave them to cool. 

• Preheat your oven to 210ºF/100ºC/gas mark 1⁄4. Gently spread a tablespoon of salt over the beef. Afterward, set it on top of the lightly smoldered herbs. 

• Pour red wine over the rib. Create a tent of aluminum foil over the meat as it lays in the roasting pan, and put it in the oven. 

• After 1 hour, reduce the temperature to 160ºF/70ºC (no need to adjust if using a gas oven). Keep slow roasting for 3 more hours. 

• While your rib joint is in the oven, whisk the Bovril, mustard, and black treacle together to make the glaze. 

• After 3 hours, take off the foil and put a digital probe into the middle of the meat. If it shows 140ºF/60ºC, it’s ready. If the temperature isn’t high enough, raise the heat in the oven to 300ºF/150ºC/gas mark 2 and continue roasting with the foil off, but be sure to check the temperature every 15 minutes. 

• Take the meat out of the oven once it’s cooked. Raise the temperature to 450ºF/230ºC/gas mark 8, and then put the rib joint back in the oven for 5 more minutes until the fat is blistered and crisp. 

• Brush the glaze over the meat generously and put it back in the oven for 5 minutes until you see the glaze becoming charred and sticky. Be sure to monitor it constantly, as you can easily burn it, if not careful. 

• Once done, place the beef on a chopping board and let it rest for 20 minutes. 

• For the gravy, take the roasting pan you cooked the beef in and put it on the stove over low heat. Make a paste by stirring in the flour. Add in whatever glaze you’ve got left over, and then slowly pour in 17 oz of boiling water. Keep cooking for a few minutes. Strain into a small pan and reduce the heat to the minimum to keep warm. 

• Cut up the beef into thick slices. Serve with gravy on the side and enjoy! 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/herb-scented-slowroasted-rib-beef

#12: Chestnut, Spinach, & Blue Cheese En Croûte

Ingredients: 

• 1 lb all-butter puff pastry 

• 4 large eggs 

• 8 oz blue Shropshire cheese (diced, rind trimmed)

• 7 oz vacuum-packed cooked chestnuts (halved) 

• 15 oz chestnut puree 

• 1 lb leeks (thinly sliced) 

• 8.5 oz baby spinach  

• 3 garlic cloves (thinly sliced) 

• 3 oz white breadcrumbs  

• 2 oz butter 

• ½ nutmeg (finely grated)

For the sauce: 

• 17 oz vegetable stock 

• 10 oz double cream 

• 2 leeks (thinly sliced) 

• 1 tbsp cornflour 

Servings: 8

Prep time: 1 hour 20 minutes                                                Cook time: 55 minutes  

Total time: 2 hours 15 minutes

Recipe: 

• Melt your butter in a large pan. Mix in the garlic and leeks and stir well. Cover the mix and cook for 10 minutes until the leeks soften. Stir occasionally to make sure your leeks don’t stick. Transfer the garlic butter to a large bowl. 

• Wilt your spinach in the pan. Then, leave it to cool and once it’s room temperature, squeeze all the liquid you can from it. 

• Place the chestnut purée into the bowl with the leeks and butter and then add the nutmeg, 3 eggs, spinach, chestnuts, cheese, breadcrumbs, and seasoning. Stir until everything is mixed. Let the mixture cool for an hour until it’s firm. 

• Preheat the oven to 430ºF/220ºC/gas mark 7. Roll out the pastry onto a lightly floured board. It should form a rectangle that’s big enough to enclose all of the filling completely.

• Place the pastry on a large baking tray lined with parchment. Brush the edges of the pastry with your last egg. 

• Leaving the ends clear, spread the filling along the middle of the pastry’s length. Tuck the endings over your spinach filling and then lift up the sides, wrapping them around. Trim away any excess pastry. 

• Brush with more egg on top, and then poke a few holes at the top of the pastry to leave room for steam to escape. 

• Bake for 40 minutes until the filling is firm and the dough is golden. Then, take the pastry out of the oven, brush it with more egg to glaze, and put it back in the oven for 10 more minutes. 

• For the sauce, heat the vegetable stock in a medium pan. Add the leeks and boil for 5 minutes. Take the pan off the heat and take out 2 tablespoons’ worth of leeks. Put the cornflour into the pan and blitz the remaining leeks using a hand blender. 

• Cook and stir the mixture until it thickens. Pour the double cream in along with the leeks you’ve taken out of the pan beforehand. 

• Carve up the pastry into thick slices. Serve with the sauce and enjoy! 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/chestnut-spinach-blue-cheese-en-croute 

#13: Black Pepper Chicken & Lemon Yogurt

Ingredients: 

• 3 lbs whole chicken (spatchcocked) 

• Peppered rice 

• 14 oz Greek yogurt  

• 2 lemons (1 juiced) 

• 1 whole garlic 

• 5 garlic cloves (grated) 

• 1 tbsp black peppercorns  

• 1 tsp ground turmeric 

• 1 tbsp olive oil (1 tbsp)

• Optional: Coriander (roughly chopped) 

Servings: 4

Prep time: 45 minutes (plus 1 hour to marinate)                              Cook time: 30 minutes

Total time: 1 hour 15 minutes (plus 1 hour to marinate)

Recipe:

• Using a pestle and mortar, crush the black peppercorns. Toss in the grated garlic cloves and half a teaspoon of salt. Mash until you get a thick paste. Add in the lemon juice and turmeric and stir. Set aside for later. 

• Place your chicken skin-side up in a dish. Slash the skin all over the bird, evenly. Coat the chicken with marinade. Cover and let sit for at least 1 hour. For the best results, leave the chicken to chill overnight. 

• Preheat the oven to 430ºF/220ºC/gas mark 7. Move the chicken to a shallow roasting pan. Place the whole garlic bulb next to it. Drizzle the olive oil over the dish. Roast for 30 minutes. Take out the garlic bulb and set it aside. 

• Keep roasting the chicken for 10-15 more minutes. It should be cooked all the way through and have a crispy skin (150ºF/65ºC in the breast and 70ºC/160ºF in the thigh, if you’re using a cooking thermometer). 

• Once done, take the bird out of the oven and let it rest in the tray for another 10-15 minutes. 

• While your chicken is roasting, take the roasted garlic bulb and peel it. Squeeze it into a bowl and mix with the Greek yogurt. 

• Once the chicken has rested in the tray for 10-15 minutes, move it onto a board. Stir all of the juices left in the pan into the yogurt bowl. Add a bit more lemon juice to taste, if needed.

• Cut up the chicken into pieces. Serve with coriander, yogurt sauce, and peppered yellow rice. 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/black-pepper-chicken-lemon-yogurt 

#14: Slow Cooker Vegetable Curry

Ingredients: 

• Wholemeal flatbread

• 13.5 oz light coconut milk  

• 7 oz butternut squash  

• 1 small eggplant (0.5lb, halved, thickly sliced) 

• 1 red pepper (sliced, deseeded) 

• 1 red chili (sliced, deseeded)

• 5.5 oz frozen peas (defrosted)

• 1 juiced lime 

• 3 garlic cloves (sliced) 

• 1 tbsp ginger (finely chopped) 

• 0.5 oz coriander (chopped)

• 3 tbsp mild curry paste 

• 2 tsp vegetable bouillon powder  

Servings: 2

Prep time: 10 minutes (plus overnight to marinate)                              Cook time: 6 hours  

Total time: 6 hours 10 minutes (plus overnight to marinate)

Recipe: 

• Get a slow cooker pot and add the curry paste, bouillon powder, coconut milk, ginger, chili, garlic, eggplant, butternut squash, and red pepper. Stir well. 

• Cover the curry up and leave to chill overnight. 

• Cook the mixture on low heat for 6 hours until the veggies are tender. Stir in the defrosted peas and coriander. Add a squeeze of lime juice for taste. 

• Serve with wholemeal bread and enjoy! 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/slow-cooker-vegetable-curry

#15: Lamb with Festive Spices

Ingredients: 

• 3 lbs lean lamb neck filets (cut into small chunks)

• 2 onions (large)

• 4 garlic cloves (sliced)

• Fresh ginger (shredded)

• 9 oz dried apricots  

• 8 cloves 

• 6 cardamom pods 

• 2 bay leaves

• 2 cinnamon sticks

• 1 pinch saffron  

• 2 tbsp ground almonds  

• 2 tsp ground coriander 

• 30 oz beef stock  

• 2 tbsp olive oil 

Servings: 6

Prep time: 20 minutes                                                Cook time: 1 hour                                     

Total time: 1 hour 20 minutes

Recipe: 

• Heat the olive oil in a large frying pan. Throw in the garlic, onions, and ginger. Fry for 15 minutes. 

• Add the meat and stir-fry until it becomes browned. 

• Add the spices until they release their fragrance. 

• Throw in the almonds and then pour in the stock. Simmer for 45 minutes, covered. Stir occasionally. 

• Add in the apricots and keep simmering for another 15 minutes, until the lamb becomes tender. If you notice the sauce starting to get a bit too thick, thin it out with a little water. 

• Serve and enjoy! 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/lamb-christmas-spices

Desserts

#16: Christmas Tree Cupcakes

Ingredients:

• 3 eggs 

• 6 oz self-rising flour  

• 5 oz unsalted butter (softened)

• 1 tsp vanilla bean paste 

• 5 oz golden caster sugar 

• 3.5 oz white or gold fondant 

• Edible gold luster dust or spray 

• Edible sugar balls, beans, sprinkles, or mini chocolate 

For the buttercream: 

• 10.5 oz unsalted butter (softened) 

• 1 lb icing sugar (sifted) 

• 1 tsp vanilla bean paste  

• Green food coloring (oil-based, if possible) 

Servings: 12

Prep time: 20 minutes                                             Cook time: 30 minutes                                       

Total time: 50 minutes

Recipe: 

• Preheat the oven to 390ºF/200ºC/gas mark 6. Line a 12-hole muffin tin with paper cupcake cases. 

• Beat the sugar and butter together in a stand mixer or a large bowl. It should be pale and creamy. 

• Next, add the vanilla and eggs. Be sure to add 1 tablespoon of flour, as well, to keep the mixture from splitting. Beat again. 

• Sift the rest of the flour into your batter. Mix until you can’t see any streaks of flower, all the while making sure that you don’t overbeat. 

• Split the batter evenly between the cupcake cases. Each one should be at least half-full. Bake for 12-15 minutes. 

• Remove the cupcakes from the oven and let them cool for 5 minutes in the tin, and then transfer them to a wire rack. 

• Stamp out 12 stars/flowers in the fondant using biscuit cutters. Leave them to dry for up to 10 minutes on a baking parchment sheet. Then brush or spray them with gold luster (if you used white fondant). 

• Using a stand mixer or an electric whisk, slowly mix the vanilla, butter, and sugar in a bowl until combined. 

• Beat for no less than 5 minutes until the cream is fluffy and pale. 

• Add the green food coloring, just a little bit at a time until you reach the shade you want. 

• Transfer the buttercream into a piping bag that has a star nozzle. Pipe the buttercream over your cupcakes. Try to build it up to be cone-shaped on each cupcake. 

• Put the fondant stars on top of each “cupcake tree” and decorate with sprinkles, sugar balls, or chocolate beans. Serve and enjoy! 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/christmas-tree-cupcakes 

#17: Easy Fruitcake

Ingredients: 

• 4 eggs 

• 7 oz plain flour  

• 1 orange (juiced and zested) 

• 21 oz mixed dried fruit  

• 3.5 oz candied peel

• 2.5 oz candied or crystallized ginger (chopped)

• 3.5 oz pecan nuts  

• 2 oz ground almonds  

• 7 oz butter (very soft)

• 7 oz golden caster sugar  

• 4 tbsp brandy or rum 

For the decoration: 

• Candied pineapple 

• Glacé cherries (in green, red, and yellow, if possible) 

• Candied angelica 

• Crystalized ginger 

• Apricot jam (sieved and warmed) 

Servings: 14

Prep time: 30 minutes (plus overnight marinade)                                      Cook time: 3 hours  

Total time: 3 hours 30 minutes (plus overnight marinade)

Recipe: 

• Put your brandy (or rum), juice, orange zest, and mixed dried fruit in a bowl. Stir and then leave overnight to soak. 

• Preheat your oven to 340ºF/170ºC/gas mark 3½. Line an 8-inch tin with two sheets of baking parchment. 

• Take the sugar and butter and beat together until it turns light and fluffy. One by one, whisk in the eggs and then add the flour and almonds. Add a bit of salt and pour in the alcohol-soaked fruit mix, together with the candied peel, nuts, and ginger. Mix together. 

• Spoon your final mixture into the baking tin. Spread evenly and level out the surface. 

• Bake for 1 hour. Then, turn your oven down to 300ºF/150ºC/gas mark 2. Continue baking for 2 more hours. 

• Double-check if your cake is firm on top and it can be easily pulled away from the sides of the baking tin. If it is, you can take it out. If not, keep baking for 15 more minutes. 

• Let the cake cool and then decorate by brushing it with the apricot jam. Arrange the candied fruit on top for presentation. Serve and enjoy! 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/easy-peasy-fruitcake 

#18: Gingerbread Men

Ingredients: 

• 8 oz plain flour  

• 3 oz butter (unsalted) 

• 1 ½ tsp cinnamon 

• 1 ½ tsp ground ginger 

• 3.5 oz Golden syrup

• 3.5 oz soft brown sugar

• 2 tsp baking soda  

• Salt 

Servings: 15

Prep time: 30 minutes                                             Cook time: 10 minutes                                         

Total time: 40 minutes

Recipe: 

• Preheat your oven to 375ºF/190ºC/gas mark 5. 

• Take a sheet of baking parchment and line a baking tray with it. 

• Into a large bowl, sieve in the baking soda, flour, cinnamon, ginger, and salt. 

• Heat the sugar, butter, and syrup until the sugar fully dissolves. Then, leave the mixture to cool a little bit and mix into the rest of the dry ingredients to make dough. Put the dough into the fridge for 30 minutes. 

• Lightly dust your work surface with flour. Then, roll out the dough so that it’s ¼-inch thick. Get a cookie cutter and stamp out the gingerbread men's shapes. Re-roll any off-cuts and repeat the process until you completely run out of dough. 

• Put your gingerbread men on the baking trays. Make sure to leave enough space between each cookie so that they can spread. 

• Bake for 10-15 minutes. Take them out of the oven and leave them out to cool.

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/gingerbread-men-0

#19: Christmas Salted Caramel Yule Log

Ingredients: 

• 3 eggs 

• 3.5 oz plain flour  

• ½ tsp baking powder

• 1 vanilla pod (only the seeds)

• 5 oz whipped cream  

• 3.5 oz salted caramel spread  

• 3.5 oz golden caster sugar  

• Mint leaves

• Redcurrants

• Butter (to spread on the baking tin) 

For the icing: 

• 7 oz butter (unsalted, softened) 

• 7 oz salted caramel spread 

• 14 oz icing sugar (sieved)

Servings: 10

Prep time: 35 minutes                                        Cook time: 15 minutes                                                

Total time: 50 minutes

Recipe: 

• Preheat your oven to 390ºF/200ºC/gas mark 6. Line a Swiss roll baking tin (9.5x12.5-inch) with parchment. Butter it well. 

• Use an electric whisk to whisk together the sugar and eggs until thick and pale (for 3 to 4 minutes). 

• Fold the vanilla seeds, flour, and baking powder into the eggs and sugar with a big metal spoon until you can’t see any pockets of flour. 

• Spread the mix into the tin. Bake in the oven for 12-15 minutes or until lightly golden. 

• Take the tin out of the oven and let it cool for 2 minutes. Carefully roll up the spongy dough (lengthways), all the while keeping the parchment attached. 

• Leave to cool completely and move on to preparing the icing. 

• Beat the icing sugar and butter together and mix in the caramel spread. Beat until you achieve a smooth consistency and set aside. 

• Unroll your sponge carefully and then turn it to have the long edge in front of you. Take the caramel spread and icing and dot lumps of it over the sponge. Make sure to keep the last half-inch of the sponge clean — the icing will spread as you roll the sponge back up. 

• With a palette knife, spread the whipped cream over the top and then roll up the sponge using the parchment. 

• Make a branch by cutting one end off at an angle. Place the roll on a serving platter or wooden board and snugly fit the branch next to the main log. 

• Ice the cake with the remaining icing and use a fork to make bark lines. 

• Use icing sugar to dust the log. Finally, decorate with mint leaves and redcurrants. 

• Serve and enjoy! 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/christmas-salted-caramel-log 

#20: Vegan Chocolate Traybake

Ingredients: 

• 10.5 oz self-rising flour  

• 12 oz light muscovado sugar 

• 3.5 oz cocoa powder  

• 1 tsp baking powder 

• 1 tsp baking soda  

• 6 oz soy or coconut yogurt 

• 10 oz soy, coconut, or almond milk 

• 7 oz sunflower oil

• 2 tsp apple cider vinegar 

• 1 tsp vanilla extract

For the buttercream:

• 3.5 oz dairy-free chocolate

• 5 oz vegan spread 

• ½-1 tbsp plant milk you used for the dough 

• 10 oz icing sugar (sifted) 

• 1 tsp vanilla extract

• Colorful vegan sprinkles for decoration 

Servings: 15

Prep time: 30 minutes                                        Cook time: 45 minutes                                  

Total time: 1 hour 15 minutes

Recipe: 

• Preheat your oven to 360ºF/180ºC/gas mark 4. Oil a 2-inch deep, 9x13-inch baking tin. Line the sides and bases with parchment. 

• In a jug, whisk the vinegar and milk together so that the milk slightly curdles. Set the jug aside. 

• Whisk the vanilla extract, sugar, and oil together, and then whisk in your vegan yogurt. Break down any lumps of sugar that may come up. Add the soured milk and mix thoroughly. 

• Sift the salt (¼ tsp), flour, baking powder, baking soda, and cocoa powder into a new bowl and combine by stirring. 

• Whisk all the wet ingredients into the dry ones gradually to get a nice, smooth batter. 

• Pour your batter into the baking tin. Bake for 30-35 minutes. You’ll know it’s ready when you stick a skewer into the center of your traybake and it comes out dry. 

• Let the cake cool in the tin for roughly 20 minutes and then move it to a wire rack so that it cools completely. Be careful as the cake will be quite delicate at that point. 

• While the cake is cooling, prepare the vegan buttercream. Start by melting your dark vegan chocolate. Leave it to cool. 

• Beat the vanilla and vegan spread vigorously (or in a stand mixer set to a high speed). 

• Gradually add the icing sugar into the mix. Beat slowly at the start, and speed up until the mix is creamy and light. 

• Pour the melted chocolate into the mixture and thoroughly combine. If the icing is too stiff, add a tiny bit of plant milk. 

• Chill the buttercream for 30 minutes before applying it to your cake. 

• After the cake has completely cooled, spread your buttercream icing on top of it and add sprinkles to decorate. Keep it in the fridge and take it out 1 hour before serving. 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/vegan-chocolate-party-traybake 

Alcoholic Drinks & Cocktails

#21: Hot Buttered Rum

Ingredients: 

• 3.5 oz dark rum  

• 2 tbsp unsalted butter (melted)

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg 

• 1 tbsp soft light brown sugar 

• 2 cinnamon sticks (to serve)

Servings: 2

Prep time: 3 minutes                                       Cook time: 2 minutes                                           

Total time: 5 minutes

Recipe: 

• In a small bowl, combine the nutmeg, sugar, and cinnamon. 

• Pour in the melted butter and rum gradually. Stir everything together. 

• Divide the mix between two small glasses evenly. 

• Top each one with 3.5 oz of boiling water. 

• Stir well. Serve with a cinnamon stick. 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/hot-buttered-rum 

#22: Irish Coffee

Ingredients: 

• 3 tbsp Irish whiskey

• 1 cup freshly brewed hot coffee

• 1 tbsp brown sugar

• Heavy cream (slightly whipped)

Servings: 1

Prep time: 5 minutes                                              Cook time: 5 minutes                                              

Total time: 10 minutes

Recipe: 

• Preheat a mug by filling it up with hot water and then emptying it. 

• Pour hot coffee into the warmed mug, filling it up ¾ of the way. 

• Add the brown sugar and stir until it’s dissolved entirely. 

• Stir in the Irish whiskey. 

• Pour the heavy cream over the back of a spoon to top off the drink. 

• Serve hot and enjoy! 

Nutritional info: 

Source: https://www.foodnetwork.com/recipes/original-irish-coffee-recipe-1915164 

#23: Mimosas

Ingredients: 

• 1 bottle of dry sparkling wine (25.4 oz)

• ½ cup Grand Marnier 

• 3 cups orange juice 

• 8 drops orange bitters 

• Orange slice or mint leaf as garnish 

Servings: 8

Prep time: 5 minutes

Total time: 5 minutes

Recipe: 

• Pour the sparkling wine into 8 champagne glasses. Fill each one at least halfway. 

• Add 2 tablespoons of Grand Marnier to each glass. 

• Top off with orange juice. 

• Add an orange bitter drop to each glass. 

• Add an orange slice or mint leaf as garnish. 

• Enjoy! 

Nutritional info: 

Source: https://www.theendlessmeal.com/mimosa-recipe/

#24: Traditional Rum Eggnog

Ingredients: 

• 1.5 oz aged rum 

• 1 large egg 

• 1 oz heavy cream 

• ½ tsp vanilla extract

• ¼ tsp almond extract 

• 2 tsp superfine sugar

• Grated cinnamon 

• Grated nutmeg 

Servings: 1

Prep time: 10 minutes

Total time: 10 minutes

Recipe: 

• Spilt your egg into two bowls (yolk in one, white in the other). 

• Beat the yolk with a hand mixer, until it’s creamy. 

• Add a teaspoon of sugar to the egg white, and beat until you start to see soft peaks forming. 

• Use a spoon to fold the yolk and egg whites together. 

• In a separate bowl, beat the vanilla and almond extracts with the cream. Add the remaining teaspoon of sugar. Keep beating until you see stiff peaks forming. 

• Add the rum. Stir gently. Fold the heavy cream into the egg mix. 

• Serve immediately in a martini or punch glass. 

• Use your grated cinnamon and nutmeg to garnish. 

Warning: Consuming raw or lightly cooked eggs carries a risk of foodborne illness.

Nutritional info: 

Source: https://www.thespruceeats.com/rum-eggnog-recipes-760561 

#25: Festive Punch

Ingredients: 

• 1 bottle of prosecco (25.4oz) 

• 8.5 oz Gordon’s Sugar Plum Gin Liqueur 

• 1.5 oz herbal liqueur 

• 34 oz apple juice (cloudy) 

• A handful of red grapes 

• 1 clementine 

• 1 ball of stem ginger (finely sliced + 2 tbsp syrup) 

• 4 sprigs of rosemary  

• Ice

Servings: 15

Prep time: 10 minutes (plus 8+ hours for chilling)  

Total time: 10 minutes (plus 8+ hours for chilling)

Recipe:

• Put your red grapes in the freezer for 8-12 hours the day before you serve the punch. At the same time, chill the apple juice and prosecco in the refrigerator. 

• Put a handful of ice and frozen grapes into a large punch bowl. 

• Pour the rest of the ingredients over the ice and grapes.

• Gently stir to combine. Serve and enjoy!

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/christmas-punch

#26: Gingerbread Gin

Ingredients: 

• 25 oz gin  

• 3.5 oz ginger (peeled and chopped)

• 8 cloves 

• 6 cardamom pods 

• 4 cinnamon sticks 

• 3.5 oz light brown soft sugar  

Servings: Makes 27 oz

Prep time: 10 minutes                                       

Total time: 24-36 hours (including infusing)

Recipe: 

• Lightly bash together the cinnamon sticks, cardamom pods, ginger, and cloves with a pestle and mortar. 

• Place the bashed ingredients in a 35 oz jar or wide-necked bottle and then add the gin and sugar. 

• Swirl until you dissolve the sugar. 

• Store in a dry, cool spot for 24-36 hours, allowing the mixture to infuse. Don’t keep for longer than 36 hours to keep the gin from turning bitter. 

• Get a funnel and line it with a coffee filter or muslin. 

• Strain the gingerbread gin through that funnel into sterilized bottles. You can seal them up for storage in a dark, cool place. 

• Serve and enjoy! 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/gingerbread-gin 

Soft Drinks & Mocktails

#27: Cinnamon Latte

Ingredients: 

• 13.5 oz strong coffee 

• 42 oz low-fat milk 

• 2 tbsp sugar 

• 1 tsp ground cinnamon  

Servings: 4

Prep time: 10 minutes                                         

Total time: 10 minutes

Recipe: 

• Combine the sugar, cinnamon, and a bit of milk in a large pan. 

• Pour in the remaining milk and bring everything to a boil. 

• Take the mixture off the heat once it starts boiling. 

• Pour out hot coffee evenly into 4 cups. 

• Pour in the milk. 

• Serve immediately and enjoy! 

Nutritional info: 

Source: https://www.food.com/recipe/cinnamon-latte-81869

#28: Christmas Hot Chocolate

Ingredients:

• 7 oz dark chocolate (in small pieces)

• ¾ oz cocoa powder

• 1 oz light muscovado sugar

• Whipped cream, cookies, cubed brownies, chocolate shavings, or marshmallows (as garnish) 

Servings: 2

Prep time: 30 minutes                                            Cook time: 10 minutes                                             

Total time: 40 minutes

Recipe: 

• Simmer the sugar, cocoa powder, and 18 oz of water for 2 minutes.

• Add the chocolate after taking the pan off the heat. Whisk well. 

• Put the pan back on the heat. Simmer for 1 more minute. 

• Pour your dark hot chocolate out into large cups. 

• Top off with garnishes of your choice. 

• Serve and enjoy! 

Nutritional info: 

Source: https://www.bbc.co.uk/food/recipes/hot_chocolate_78843

#29: Non-alcoholic Eggnog

Ingredients: 

• 17 oz whole milk 

• 3.5 oz double cream

• 3.5 oz sugar cream 

• 4 egg yolks 

• 1 vanilla pod (seeds and split scraped out) 

• Ice 

Servings: 6

Prep time: 10 minutes                                          

Total time: 10 minutes

Recipe: 

• Place the vanilla seeds into a large bowl. Add the sugar syrup and egg yolks. 

• Beat with an electric whisk until pale (for roughly 2-3 minutes). 

• Add in the milk and cream. Beat again until combined thoroughly. 

• Fill a large jug with ice. Strain in the eggnog mix. 

• Gently stir until the jug feels cold on the outside. 

• Divide the eggnog into 6 tumblers to serve. Enjoy! 

Nutritional info: 

Source: https://www.bbcgoodfood.com/recipes/non-alcoholic-eggnog 

#30: Christmas Mocktail Orange and Rosemary Fizz

Ingredients: 

• 10 oz soda water 

• 2 large orange wedges 

• 1 tsp pomegranate seeds  

• 1 sprig of rosemary 

• 1 cinnamon stick (for serving) 

Servings: 1

Prep time: 5 minutes                                                

Total time: 5 minutes

Recipe: 

• Add half the rosemary sprig and the orange wedges in a highball glass. 

• Muddle and fill up with ice. 

• Top off the drink with soda water and stir well. 

• Garnish with the cinnamon and pomegranate seeds, as well as the remaining half of your rosemary sprig. 

• Serve and enjoy! 

Nutritional info: 

Source: https://www.olivemagazine.com/recipes/cocktails-and-drinks/orange-and-rosemary-fizz/

#31: Celebration Mocktail

Ingredients: 

• 2 oz of your favorite non-alcoholic spirit

• 1 oz orange juice 

• 1 oz lemon juice

• ½ oz cranberry juice

• 1 egg white 

• 1 tsp caster sugar

• Grated nutmeg 

• Orange peel (as garnish) 

Servings: 1

Prep time: 5 mins                                                    

Total time: 5 min 

Recipe: 

• Pour the alcohol-free spirit, orange juice, lemon juice, cranberry juice, egg white, and sugar into a cocktail shaker. Shake vigorously for 15-30 seconds. 

• Strain your cocktail into a coupe glass. Garnish with grated nutmeg and orange peel. 

• Serve and enjoy!

Nutritional info: 

Source: https://www.olivemagazine.com/recipes/cocktails-and-drinks/celebration-mocktail/ 

Conclusion

Hosting a large gathering can be stressful, but doesn’t have to be. With our list of recipes at hand, you have everything you need to prepare ahead of time and wow your guests this holiday season.

I’ve included recipes for all levels, from easy dinners and quick bakes to Christmas Day feasts and complicated cakes. What’s more, these delicious appetizers, entrees, desserts, and drinks are packed full of comforting festive flavors that are certain to put smiles on your guests’ faces.