Our Christmas Day feast is beautiful, tasty – and infinitely achievable. This menu is so clever, it virtually guarantees the sanity of the cook. We’ve dressed up the old favourites just enough to make them feel special, without leaving traditionalists disappointed.
Christmas lunch for eight
Smoked salmon crostini with horseradish
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Beetroot and apple soup with Lancashire cheese scone fingers
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Roast turkey with lemon, garlic and herb butter
Goose fat roast potatoes with crisp sage
Creamy celeriac mash
Buttered sprouts with crispy bacon rolls
Sticky roast carrots and parsnips with hazelnuts and balsamic
Best ever bread sauce
Classic cranberry sauce
Chestnut and pork herb stuffing
Christmas turkey gravy
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Boozy caramelised pear trifles with pear crisps
Download the timeplan here
Choose the perfect wine for your festive feast
First up, the soup: a light, easy-going dry white such as an Alsace Pinot Blanc tops the list here, with good-quality Italian Soave a close second. For the main course, choose something soft, ripe and fruity – a premium New World Chardonnay would be spot on, particularly one of the new, cool-climate versions from Chile. Put a red on the table at the same time, as turkey can take either colour – Burgundy if you like smooth, mellow flavours, or Californian red Zinfandel if you prefer a fuller-bodied, peppery wine. For the trifles, it’s got to be a fairly delicate, golden dessert wine, served chilled. A sweet Loire Chenin Blanc or white Bordeaux such as Sauternes will chime in with that lovely pear flavour without overwhelming it – a real festive treat.
Flaming the Christmas pud
Pour 75ml brandy into a ladle and warm on the hob over a low heat. To serve, light the brandy using a long match and pour over the pudding.