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.”

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.

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!”

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.”

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.”

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…”

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.”

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.”

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.”

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

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

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!”

Spiced red cabbage, chosen by marketing manager Jane Geoghegan

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

New takes on three old favourites

We also 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