Christmas is a special time for my family because we also celebrate my eldest son’s birthday. We cook up a storm and share long-held traditions. Here, I’ve included some of our favourites, from festive classics to some recipes I use throughout the year (we also love eating gammon in June!
STARTERS
Vanilla-butter prawn bisque
We eat plenty of prawns and freeze the heads to make this bisque. You can use salmon as an alternative to trout.
Find the recipe for vanilla-butter prawn bisque here.
Beetroot-and-dill gravadlax
It’s a good idea to semi-freeze the prepared salmon for an hour so that it’s easier to slice.
Find the recipe for beetroot-and-dill gravadlax here.
MAINS
Braised duck in caper-artichoke butter
This is an easy recipe to double or triple and – bonus! – will give you duck fat for roast potatoes
Find the recipe for braised duck in caper-artichoke butter here.
Gammon cooked in apple juice
Cook this the day before. I enjoy eating it like an Italian brodo, using the stock as a broth.
Find the recipe for gammon cooked in apple juice here.
Maple-butter roast chicken
This has a mixed mushroom stuffing that is delicious with the sweet saltiness of the maple butter.
Find the recipe for maple-butter roast chicken here.
Porchetta with stuffing
This is much easier to make than you think – it’s simply a pork belly that you stuff, roll and roast. But it makes a great impression!
Find the recipe for porchetta with stuffing here.
Nectarine roast gammon
I can’t remember a Christmas when I have not made a gammon with poached nectarine ‘baubles’ alongside it. Woolies’ Best Ever gammon is perfect for this recipe
Find the recipe for nectarine roast gammon here.
SIDE ORDERS
Caponata tart
The filling of this Sicilian-inspired tart is also great on pasta with leftover gammon, so make a little more than you need!
Find the recipe for caponata tart here.
Kale stem salad
If you love Tenderstem broccoli, you’ll love the kale leaves and stems available at Woolies.
Find the recipe for kale stem salad here.
Christmas spiced jam
This jam is a perfect match with gammon and pork. It also pairs well with cheese and can be used instead of marmalade for the filling of a fruit mince pie
Find the recipe for Christmas spiced jam here.
Creamy baked onions
If you can’t find baby onions, quarter medium-sized onions. The caulistems can be replaced with cauliflower florets
Find the recipe for creamy baked onions here.
Crispy potato bake
This potato bake made with gammon stock is my favourite.
Find the recipe for Crispy potato bake here.
DESSERT STATION
Cherry-stained poached pears
This versatile recipe can be served cold or warm as a dessert, with cheese, or with gammon. I don’t stone the cherries, but do tell your guests to watch out for them.
Find the recipe for cherry-stained poached pears here.
Nutritional yeast whipped butter
Serve at the end of a big meal with glasses of bubbles and pop in a glacé cherry.
Find the recipe for nutritional yeast whipped butter here.
Spiced canelé
I adore these French pastries, which have crispy, sugary crusts and pudding-like centres.
Find the recipe for spiced canelé here.
Best-ever mince pie
Everyone loves mince pies, so why not supersize yours this year? Ingenious and delicious served with a jug of custard and coffee or dessert wine
Find the recipe for best-ever mince pie here.
Coconut meringue trifle
Coconut, white chocolate, meringue, litchis and lime mousse all come together in a trifle unlike any you’ve ever served before
Find the recipe for coconut meringue trifle here.
Chai crème caramel
Give this classic retro pudding a fragrant twist to add to your dessert buffet.
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