George Ryle’s Christmas cockerel with chestnuts and Marsala, pork and mortadella stuffing, braised lentils, roast pumpkin and kale. A generous alternative to turkey.
Christmas Recipes & Cooking Guides
18 Recipes & GuidesEverything you need to plan a proper Christmas feast, from the centrepiece to all the trimmings. Our chefs’ recipes and practical cooking guides cover turkey, cockerel, beef and other festive favourites, alongside stuffing, sauces and sides to bring the meal together. Shop our Christmas collection to choose your festive centrepiece.
How to Cook a Whole Turkey
Jorge’s guide to roasting a whole Bronze turkey, with cooking times, internal temperatures, resting advice and classic accompaniments for the Christmas table.
Stuffed & Rolled Turkey Leg with Quince Glaze
Jorge’s stuffed turkey leg, roasted with white wine and stock, then brushed with quince and cider vinegar. Serve with bread sauce, roast potatoes and gravy.
Val’s Rolled Sirloin with Porcini & Vermouth Sauce
Valentine Warner’s rolled sirloin with juniper and thyme, roasted rare and served with a rich porcini, vermouth and cream sauce.
How to Cook Rolled Sirloin of Beef
Jorge’s guide to roasting rolled sirloin of beef, with traditional and low-temperature methods, cooking times, internal temperatures and resting advice.
How to Cook Rib of Beef
George Ryle’s guide to roasting rib of beef, with cooking times, temperatures, resting advice and a simple gravy made from the roasting juices.
How to Cook a Trimmed Rib of Beef
Jorge’s guide to cooking a trimmed rib of beef, with traditional and low-temperature roasting methods, internal temperatures and resting advice.
How to Cook Chateaubriand
Jorge’s guide to cooking chateaubriand, with traditional and low-temperature roasting methods, cooking times, internal temperatures and resting advice.
Roasted Pork Leg with Quince, Braised Red Cabbage & Creamed Sprouts
George Ryle’s roast pork leg with quince, braised red cabbage, creamed sprouts and roast potatoes. A proper winter roast with crisp crackling and plenty of gravy.
How to Cook Porchetta
Jorge’s guide to cooking porchetta, with roasting times, crisp crackling and resting advice for this classic Italian pork roast.
Val’s Glazed Boneless Christmas Ham
Valentine Warner’s glazed boneless Christmas ham, gently poached then finished with a sticky honey and mustard glaze. Serve warm or cold over the festive period.
How to Cook York Ham
Jorge’s guide to cooking York ham, with simmering times for boneless joints, glazing advice and ways to use the cooking liquor.
How to Cook Pigs in Blankets
Jorge’s guide to cooking pigs in blankets, with oven and pan-frying methods for crisp bacon and juicy sausages. A Christmas staple that works just as well with a Sunday roast.
Duck Fat Roasted Potatoes
Henry Harris’s duck fat roast potatoes with garlic and rosemary, blanched until tender before roasting until crisp and deeply golden.
Val’s Roasted Christmas Apples
Valentine Warner’s roasted Christmas apples, stuffed with sausage meat and ginger biscuit, then finished with redcurrant or bramble jelly. A sweet-savoury side for roast turkey, cockerel, pork or beef.
Drunken Devils on Horseback
Valentine Warner’s prunes soaked in dark rum, wrapped in smoked streaky bacon and roasted until sticky. Serve as a Christmas nibble or alongside the festive spread.
Easy Bread Sauce Recipe
Valentine Warner’s traditional bread sauce, gently infused with onion, clove and nutmeg. A classic accompaniment to roast poultry and game, especially at Christmas.
Cumberland Sauce Recipe
Valentine Warner’s Cumberland sauce with redcurrant jelly, citrus, port and spice. Particularly good with ham, turkey, cockerel and cold meats.