Christmas Dinner with Tesco
Get ahead with Tesco’s time-saving tips, helpful hacks and easy recipes, so you can enjoy wonderful celebrations and fantastic feasts with loved ones.
Set the tone of your Christmas dinner with these standout starter recipes. From elegant Christmas appetisers to simple and easy vegetarian salads, these delicious Christmas starter ideas will impress all your guests. Make this Christmas Day your best one yet.
Chestnut-stuffed mushrooms with walnut crumb recipe
For a veggie starter on Christmas Day, try these simple chestnut-stuffed mushrooms. With a herby chestnut stuffing and crisp, nutty garlic breadcrumb topping, these are a great fuss-free way to start the festivities.
- 4 large flat mushrooms
- 1 tbsp olive oil
- 1 onion, finely chopped
- 180g pack whole chestnuts, roughly chopped
- 10g fresh thyme, finely chopped, plus extra sprigs to garnish
- mixed leaf salad, to serve (optional)
For the crumb topping
- 50g roughly chopped bread
- 30g walnuts
- 2 garlic cloves
- 30g pack fresh flat leaf parsley
- Preheat the oven to gas 4, 180°C, fan 160°C. Remove the stalks from the mushrooms and set aside. Rub the mushrooms with half the oil. Put in a roasting tin skin-side down and cook for 10 mins until they begin to soften and turn pale golden.
- Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the onion and cook for 5 mins. Chop the reserved mushroom stalks and add to the onions along with the chestnuts and thyme. Cook, stirring occasionally, for 10 mins, until soft and caramelised.
- For the crumb topping, add all ingredients to a food processor and blitz together. Spoon the chestnut mixture into each mushroom, then top with the nutty crumbs (there may be some left over).
- Bake the stuffed mushrooms for 15 mins until golden. Serve with a handful of mixed leaf salad, if you like.
Tip: The chestnut stuffing and crumb topping can both be made ahead and kept in the fridge for a few days or frozen in freezer-proof containers for up to 1 month and defrosted overnight in the fridge before using.
Serrano ham, halloumi and fig salad recipe
A celebration-worthy dish that looks beautiful and is zero faff to make.
- 150g (5oz) Serrano ham
- 6 ripe figs, quartered
- 50g (2oz) watercress, thick stems removed
- 1 x 225g pack halloumi, cubed
For the dressing
- 1 red chilli, seeded and finely chopped
- 2 tbsp red wine vinegar
- 1 tsp clear honey
- 4 tbsp extra-virgin olive oil
- Make the dressing: combine the chopped chilli, vinegar and honey in a bowl and season with a little salt and some pepper. Gradually whisk in the oil, followed by 1 tsp water.
- Put the ham, figs and watercress in a mixing bowl.
- Pat the cubed halloumi dry with kitchen paper. Put a large frying pan over a high heat and leave for a minute. Add the halloumi to the hot pan and sear for a minute on all sides until golden brown.
- Tip into the mixing bowl, add the dressing and toss to mix. Divide between 4 serving plates and serve immediately.
Salmon and beetroot carpaccio recipe
- 250g celeriac, peeled, quartered and cut into very fine matchsticks
- 1½ tbsp mayonnaise
- 1 tbsp wholegrain mustard
- 2 tbsp lemon juice
- 500g cooked beetroot (without vinegar)
- 400g smoked salmon slices
For the dressing
- 1½ tbsp olive oil
- 2 tbsp white wine vinegar
- ½ orange, juiced
- handful chopped dill, plus extra to garnish
- Mix the celeriac, mayo, mustard and lemon juice in a bowl, season, cover with clingfilm and chill until ready to serve.
- Use a mandoline or sharp knife to cut the beetroot into thin rounds. Whisk the dressing ingredients together.
- Overlap pieces of salmon and slices of beetroot on 8 small plates and drizzle the dressing over. Spoon the celeriac remoulade into the centre and garnish with extra dill.
Christmas dinner recipes
From beautifully bronzed turkey to beetroot and goat’s cheese tarte tatin, we’ve got all the Christmas dinner ideas you need to impress your guests this Christmas.
Lemon and sage turkey with mushroom stuffing recipe
Liven up traditional roast turkey this Christmas with an easy lemon, garlic and sage twist, with wild mushroom and pork stuffing for an extra special treat. Make the stuffing ahead of time and freeze until ready to use so you can spend less time in the kitchen, and more time enjoying the celebrations with your loved ones.
- 40g butter, softened
- 2 lemons, zested, 1 halved
- 3 garlic cloves, crushed
- 15g fresh sage leaves, 4g finely chopped, rest left whole
- 4.4kg-4.8kg whole turkey, giblets removed, at room temperature
- 3 bay leaves
- 1 tbsp olive oil
For the stuffing
- 20g butter
- 1½ tbsp olive oil
- 2 echalion shallots, finely chopped
- 140g wild or chestnut mushrooms, finely chopped
- 600g Tesco Finest pork sausagemeat
- 90g ciabatta, blitzed into breadcrumbs
- 2 garlic cloves, finely chopped
- 15g fresh flat-leaf parsley, finely chopped
- ½ egg, beaten
- 1 lemon, zested
- First, prepare the stuffing. Melt the butter with 1 tbsp oil in a frying pan. Fry the shallots for 5 mins over a low heat. Add the mushrooms, season and fry over a medium-high heat for 5 mins. Transfer to a large bowl and allow to cool before mixing in the rest of the stuffing ingredients (except the remaining oil). Set aside about one-third for the turkey. Roll the rest into ping-pong-sized balls (roughly 35g each). Cover with cling film, then chill until ready to use.
- Preheat the oven to gas 4, 180°C, fan 160°C. Mix the softened butter with the lemon zest, garlic and chopped sage. Using your fingers, ease the skin away from the turkey breast, starting from the neck end, being careful not to tear the skin. Spread the butter under the skin to coat well.
- Stuff the reserved stuffing into the neck end of the turkey and carefully secure the skin underneath with 2 cocktail sticks. Put the lemon halves, bay leaves and 2 sage sprigs into the cavity and tie up the legs with kitchen string. Weigh the stuffed turkey and calculate the cooking time (20 mins per kg + 80 mins for a turkey less than 5kg, 20 mins per kg + 105 mins for a 5-9kg turkey).
- Put the turkey in a large roasting tin, rub all over with 1 tbsp oil and season well. Roast for your calculated cooking time, basting twice with the cooking juices and covering loosely with foil once the skin is golden. Check that the turkey is cooked through – the juices should run clear when a skewer is inserted into the thickest part of the breast and legs, or a meat thermometer inserted into the thickest part of the leg (avoiding the bone) should read 75°C. If not, return to the oven for 15 mins, then retest.
- Transfer to a warmed serving dish (reserving the juices for gravy, if making). Cover with foil and rest for at least 30 mins, or up to 1 hr 30 mins.
- Meanwhile, remove the stuffing balls from the fridge 20 mins before cooking. Increase the oven to gas 6, 200°C, fan 180°C. Roll the stuffing balls in the remaining ½ tbsp olive oil in a small roasting tin, then bake for 25 mins. Serve alongside the turkey, garnished with sage sprigs to serve.
Tip: Remove your turkey from the fridge 1 hr before cooking.
Beetroot and goat’s cheese tarte tatin recipe
This bold beetroot and goat’s cheese tarte tatin proves this classic French dish doesn’t have to be just for dessert. With tender caramelised beetroot, crumbly cheese and crisp puff pastry, this striking tart makes an impressive vegetarian main for sharing on Christmas Day.
- 30g butter
- 3 tsp demerara sugar
- 2 x 300g packs steamed beetroot, halved
- 10g fresh rosemary, leaves finely chopped
- 500g puff pastry
- plain flour, for dusting
- 2 tsp creamed horseradish sauce
- 1 medium egg, lightly beaten
- 125g goat’s cheese, crumbled
- fresh thyme, to garnish
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat the butter and sugar in a 26cm ovenproof frying pan over a medium heat until melted. Add the beetroot and cook for 5 mins to soften and caramelise. Sprinkle with the chopped rosemary.
- Roll the pastry out on a lightly floured surface to the thickness of a £1 coin. Cut out a circle 2cm larger than the diameter of the frying pan.
- Spread one side of the pastry with the horseradish sauce. Arrange the beetroot in the pan in an even layer, cut-side down, then lay the pastry circle sauce-side down over the beetroot, tucking the edges down inside the side of the pan.
- Brush with beaten egg and bake for 35-40 mins until golden and puffed up. Leave to cool for 5 mins, then carefully run a knife around the edge of the pan, place a large serving plate over the top and invert the pan to flip out the tart. Top with the crumbled goat’s cheese and thyme leaves to serve. Serve with extra horseradish sauce, if liked.
Baked ham with cranberry glaze, roasted pears and bacon greens recipe
It’s hard to beat a baked ham at Christmas, whether for a Boxing day buffet or as an alternative to the traditional roast turkey. This one has a sweet and sticky cranberry and mustard glaze, a port sauce and soft roasted pears. Serve with these honey and mustard bacon greens for a showstopper main.
- 2.6kg gammon joint
- 3 small pears, halved
For the sauce and glaze
- 1 tsp olive oil
- 1 shallot, finely chopped
- 3 tbsp balsamic vinegar
- 200ml port
- 200g jar cranberry sauce
- 3 tbsp soft brown sugar
- 1 tbsp wholegrain mustard
- 2 tbsp whole cloves
For the bacon greens
- 300g pack sliced greens
- 5 rashers streaky bacon, chopped
- 1 tsp olive oil
- 2 garlic cloves, sliced
- 2 tbsp cider vinegar
- 1 tbsp honey
- 2 tsp mustard seeds
- Put the gammon in a large, deep saucepan, cover with water and simmer for 2-2½ hrs or until very tender. Alternatively, roast the gammon in a roasting tin in the oven at gas 3, 170°C, fan 150°C, covered in foil, for the same amount of time.
- To make the sauce, heat 1 tsp oil in a frying pan over a medium heat. Add the shallot, cook for 3 mins to soften, then season and stir in the vinegar and port. Simmer for 10 mins until reduced by a third, then add half the cranberry sauce. Simmer for 5 mins, then remove from the heat. Set aside.
- Preheat the oven to gas 5, 190°C, fan 170°C. Drain the gammon and leave to cool for 10 mins, then slice off the rind and most of the fat, leaving behind a 1cm layer. Score a cross-hatch diamond pattern into the fat and put in a roasting tin with the pears.
- To make the glaze, blitz the remaining cranberry sauce and brown sugar in a food processor to a smooth purée. Mix with the mustard, then brush all over the gammon and the pears. Press the cloves into the scores on the fat. Cover with foil and roast for 45 mins, or until the glaze has caramelised.
- Towards the end of the gammon’s cooking time, bring a large pan of water to the boil. Add the greens and cook for 1 min to wilt, then drain, rinse in cold water and drain again. Set aside. In a nonstick frying pan, fry the bacon over a medium heat for 3-4 mins until very crisp. Transfer to a plate and discard the fat from the pan. Add the olive oil and garlic and cook for 1 min or until pale golden. Add the vinegar, honey, mustard seeds and bacon. Simmer for 1 min until syrupy, then remove from heat. Toss with the greens and put in a bowl.
- Gently reheat the sauce, then serve alongside the ham with the pears and bacon greens.
Christmas side dishes
Christmas dinner just wouldn’t be the same without terrific trimmings. Perfect roast potatoes and flavour-packed sprouts – whichever Christmas side dishes you love most, we have lots of easy recipes for you to pile on your plate.
Pigs in blankets recipe
Your Christmas dinner just wouldn’t be complete without classic pigs in blankets! This easy Christmas side dish takes Cumberland sausages and blankets them in streaky bacon, coating with a fragrant honey, mustard and rosemary sauce before cooking.
- 24 rashers streaky bacon
- 2 x packs 12 Tesco Finest British Cumberland chipolatas
- 2 tbsp clear honey
- 1 tbsp grainy mustard
- few sprigs rosemary, finely chopped, plus extra to garnish
- Preheat the oven to gas 6, 200°C, fan 180°C. Cover a baking tray with foil.
- Wrap a rasher of streaky bacon around each sausage and put on the tray. Put the honey, grainy mustard and chopped rosemary in a small pan and gently heat until the bubbling.
- Brush the mixture over the sausages and cook in the oven for 18-20 minutes until lightly browned. Serve, garnished with a little more chopped rosemary.
Ultimate goose fat, garlic and rosemary roasties recipe
It wouldn’t be Christmas dinner without crispy roast potatoes, and this easy recipe will ensure that yours definitely impress. Simply parboil before roasting in goose fat with lots of garlic and rosemary until golden and serve.
- 1.5kg King Edward potatoes, peeled and cut into large chunks
- 5 tbsp goose fat
- 6 unpeeled garlic cloves, slightly crushed with the side of a knife
- 3 rosemary sprigs, each cut into 3
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a lidded pan of cold water. Bring to the boil, then cook for 5 mins until just tender. Drain well. Return to the pan, cover and shake to roughen up the edges.
- Spoon the goose fat into a large roasting tin and heat in the oven for 4 mins until smoking. Quickly and carefully tip the potatoes into the tin and toss in the fat. Add the garlic.
- Roast for 40 mins, turning once for even crispiness. Turn again, add the rosemary and a sprinkle of sea salt; cook for 15 mins until golden and crisp. Serve in a warmed bowl.
Miso-roasted Brussells sprout recipe
Although Brussels sprouts often divide the crowd they are undeniably an important part of a classic Christmas dinner and with this exciting recipe your friends and family are sure to love them. Roasting really brings out the gorgeous sweetness of Brussels sprouts and coating in butter and miso paste brings a wonderful, warming flavor.
- 1 x 500g pack Brussels sprouts, trimmed
- 40g (1 1/2oz) English unsalted butter
- 3 heaped tsp miso paste
- 1 tbsp olive oil
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Bring a large pan of salted boiling water to the boil, then add the Brussels sprouts. Cook for 4-5 minutes until tender. Drain.
- Meanwhile, melt the butter in a small saucepan over a medium heat. Remove from the heat and add the miso paste, mix well.
- In a roasting tin, toss the Brussels sprouts with the olive oil and butter miso mixture. Roast for 15-20 minutes until tender and slightly browned. Serve as a side or nibble.
Save the best until last with our stunning Christmas dessert recipes. Trifles, pavlovas and flaming Christmas puddings – our Christmas dessert ideas are the perfect sweet treats to round off your Christmas dinner.
Fig and cardamom pavlova recipe
Filled with a citrus cream and topped with cardamom-scented roast figs, this is a pavlova fit for the best dressed Christmas table. What’s more, it’s quick and easy to make, using ready-made meringues so is ready in just 30 mins – perfect for any last minute entertaining.
- 8 figs, halved
- 3 tbsp clear honey
- 4 cardamom pods, seeds removed and crushed, pods discarded
- 2 tbsp lemon juice
- 300ml whipping cream
- 200ml Greek yogurt
- 2 oranges, zested
- 2 Tesco Finest meringue pavlovas
- 1 tbsp toasted blanched hazelnuts, roughly chopped
- pomegranate seeds, to serve
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the figs in a roasting tin, drizzle over the honey and sprinkle over the cardamom seeds. Bake for 10 mins. Use a slotted spoon to transfer the figs to a bowl, then stir the lemon juice into the syrup in the tin to taste and set aside to cool.
- In a large bowl, whisk the cream to stiff peaks. Fold through the yogurt, half the orange zest and half the fig syrup.
- To assemble, put a meringue pavlova on a serving plate. Top with half the cream, then repeat with the remaining meringue and cream. Arrange the figs on top, then scatter over. the hazelnuts, remaining orange zest and the pomegranate seeds. Drizzle with the remaining syrup to serve.
Vegan Christmas pudding recipe
This rich and fruity Christmas pudding tastes just as rich and indulgent as the original, yet it’s completely dairy- and egg-free, so suitable for vegans. Grated apple helps keep it moist, and it’s packed with all the traditional dried fruits and festive spices you would expect.
- 200g mixed dried fruit
- 50g candied peel
- 100g dried figs, chopped
- 100g pitted dates, chopped
- 50g glacè Morello cherries, halved
- 100ml brandy (or orange juice)
- 100g vegetable suet
- 75g soft brown sugar
- ½ orange, zested
- ½ lemon, zested
- 85g plain flour
- ½ tsp baking powder
- ½ tsp nutmeg
- ½ tsp ground ginger
- 1 tsp mixed spice
- 1 tsp cinnamon
- ½ tsp salt
- 1 apple, peeled and grated
- 40g breadcrumbs
- 1 tbsp black treacle
- Grease a 1ltr pudding basin. Cut out a circle of baking paper and fit it into the base of the basin.
- In a bowl, combine all the chopped dried fruit with the alcohol (or orange juice) and leave to soak for 2 hrs, stirring occasionally, to allow the fruit to soften.
- In a large mixing bowl, cream together the suet with the sugar and orange and lemon zest, using a wooden spoon. Then sift in the flour, baking powder, spices and salt, and stir to combine. Add the grated apple, breadcrumbs, black treacle and the soaked fruit along with its soaking liquid. Mix well until combined.
- Spoon the mixture into the pudding basin, pushing it down with the spoon and smoothing the top. Cover with a large piece of nonstick baking paper, folded to give a double thickness, then pleated in the middle (to allow the pudding to expand). Cover this with a piece of foil, tie string around the basin to keep paper and foil in place, then make a loop of string to use as a handle to lift the pudding out of the pan after cooking.
- Put an upturned saucer or small plate in the bottom of a large saucepan. Carefully stand the pudding basin on the saucer, then pour boiling water into the pan so it comes about halfway up the basin. The water shouldn’t touch the foil or it may seep into the pudding. Bring to a boil, reduce to a gentle simmer, cover with a lid and cook for 4 hrs. Check occasionally to see if the water has boiled away and add more if necessary.
- When the pudding is cooked, carefully lift it out of the pan and allow to cool for 15-20 mins. Turn out onto a serving plate and cut into slices to serve.
Chocolate orange trifle recipe
A fresh twist on a favourite Christmas dessert, combining chocolate and orange in a rich and delicious trifle. Popular with kids and adults alike, and a great addition to a Christmas feast.
- 1 jumbo chocolate and vanilla swiss roll
- 100g (3 1/2oz) fine-cut orange marmalade
- 4 tbsp orange liqueur
- 4 oranges, peeled
- 1 x 425g (14oz) tin black cherries in light syrup
- 100g (3 1/2oz) rich plain chocolate
- 500g (16oz) fresh custard
- 400ml (14fl oz) double cream
- 2 tbsp gold crunch sprinkles
- 5g (1/4oz) white chocolate
- Slice the swiss roll into thin slices and spread each lightly with marmalade. Arrange the sponge slices, marmalade side inwards, around the base and sides of a large bowl.
- Carefully drizzle the sponge with 2 tablespoons of the orange liqueur and leave for 10 minutes to soak, tilting the bowl so that it spreads evenly.
- Meanwhile cut the oranges into segments. Scatter two-thirds over the sponge and set the remainder aside. Drain the cherries, reserving 75ml of the juice. Pour this evenly over the swiss roll slices. De-stone the cherries and scatter over the orange segments.
- Reserve 1 square of the plain chocolate for decoration and melt the remaining chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally until smooth. Stir through the custard to make a thick chocolate mixture. Pour over the fruit and sponge.
- Whip the cream and the remaining orange liqueur with an electric hand whisk until soft peaks form, then spoon over the custard. Use a large metal spoon to create cream peaks.
- Scatter the reserved orange segments over the cream with the gold crunch sprinkles. Using a potato peeler, peel curls of white and reserved chocolate over the top of the trifle. Chill in the fridge for at least 1 hour before serving.
For more recipes: https://realfood.tesco.com/recipes/events/christmas-side-dishes.html