Classic Christmas dinner ideas and recipes to add to your list (2024)

Christmas is upon us with the promise of all that delicious food we associate with the festive period. Cooking a Christmas dinner for your guests and loved ones is not to be underestimated; there are lots of elements to consider, so it's important to be organised, have a plan and it'll be smooth sailing in the kitchen come Christmas day. Here below, the key recipes you need for a feast to help you get your planning underway.

Christmas dinner planning

First of all, you need to know how to cook a turkey. It's the main event (unless you're opting for goose, beef or something else suitably delicious) and the recipe upon which you base all your timings for the day. The size of the turkey will dictate the length of time it'll take to prep and cook, but our recipe has a guide for all different weights so fret not. A small turkey takes about 2 hours to cook and can feed four to six guests, while a turkey that caters for 12-16 will need four and a half hours. It's important to factor in an hour before you cook it for the turkey to come up to room temperature, as well as up to an hour once it's cooked for it to rest so that the meat is succulent and juicy. Cooking the turkey breast side down mean the juices run into the white meat and keep it moist, just turn it up the other way for the last 15 minutes so that the skin becomes golden and crisp.

A Christmas dinner for two

If you're having a smaller Christmas for just two of you and can't face weeks of leftover turkey curry and sandwiches, then might we suggest a turkey crown instead? It's smaller, quicker to cook and just as delicious. The general rule is you need to cook it for 30 minutes per kg, plus an hour and 15 minutes. Baste the turkey crown throughout the cooking process to ensure the meat stays juicy, and make sure you rest the crown before you serve it. When the juices run clear, that's when you know it's cooked and can come out of the oven.

Christmas dinner trimmings

What would Christmas day be without all the trimmings, most important of which is brussel sprouts. Love them, hate them, can only just manage them, it doesn't matter, they deserve a place on every table and our recipe by Thomasina Miers has a tasty twist to convert even the most ardent sprout hater. Her trick is to add smokey pancetta, a shaving of lemon zest and some pecorino for a tangy take that brings not only the brussel sprouts to life, but adds a vibrant note to your whole plate. You don't even boil the sprouts in this recipe, but instead fry them in the bacon fat for extra flavour.

Christmas roast potatoes

Of course, it wouldn't be a roast dinner without the best roast potatoes, so you'll need to factor those into your cooking plans too. Sally Clarke's recipe uses goose fat and bay for perfect potatoes every time and you'll need space in the oven for an hour before serving time to make sure it all comes together at the right time. This does mean that you can put them in while the turkey is resting if you're short on space. Add some roasted vegetables and perhaps one other green to your plate, plus lashings of homemade gravy and that is one tasty plate of food.

Christmas desserts

After the mains, it's onto the desserts and of course, you'll need a mince pie recipe. These can –and should –be made a day or two ahead of time, to allow you space to breathe in the kitchen. They're easy to make, especially if you use pre-made pastry and mincemeat as you simply need to roll, assemble and bake. Our recipe does tell you how to make your own mincemeat and it's quite easy; simply mix all the ingredients together, cover them and leave them overnight to soak, before baking the mixture in the oven for two hours the next day and then using it in the mince pies.

Christmas puddings

On the day, your pre-made Christmas pudding will need to be steamed so account one burner on your hob for that job. It's a simple one, but one to make sure you remember, as well as getting in some brandy for the all-important pudding flambé! The steaming takes three hours so you'll likely want to put it on two hours before you serve the turkey, but you could also do it first thing so it's steamed and ready and you have your hob free. Wrap a coin in tin foil, and stuff it somewhere in the bottom of the pudding –whoever gets it in their piece is said to enjoy a year of wealth and prosperity.