Food stylist, chef and cookery book writer Alice Hart offers a menu of simple yet imaginative dishes that will set the tone for a relaxed day with family and friends. Time to chalk up these Christmas recipe alongside our favorite party food recipes as all-time winter classics.
Our Christmas recipes menu
Our Christmas recipes menu
The secret to successful entertaining is preparation, so choose dishes that need minimal last-minute work and schedule in some time a day or two before the party. This menu is ideal, and would easily serve eight. Cook the ham in advance, so you only need to glaze it; if you have freezer space, make a clutch of baked Alaskas the day before and keep frozen until needed; bake the Gorgonzola biscuits a few hours ahead, so they need only be topped with extra cheese and quince paste just before serving. In fact, you’ll find all of the recipes can be at least partly made in advance, so you’ll be free on the night to indulge in the sloe gin and pomegranate sparklers.
See more: Clodagh McKenna’s Christmas recipes – discover delicious new twists on this classic meal
How to style your table to show off your Christmas recipes
How to style your table to show off your Christmas recipes
An understated yet refined table can be created with relaxed foliage and antique glassware, while a moss base with short candles creates a pretty centerpiece. A blackboard is a charming way to announce your menu; decorate it with some loosely tied leaves. Smart name cards in sparkly cardholders are an easy way to nod to the formal dinner party look. Rosemary sprigs shaped with garden wire into wreath-style napkin rings are a pretty and fragrant touch.
What to drink? Sloe Gin Pomegranate Sparklers
What to drink? Sloe Gin Pomegranate Sparklers
Welcome guests with a simple cocktail; any concoction with sparkling wine feels special. This recipe adds sloe gin and fresh pomegranates to prosecco for a very seasonal tipple. A Christmass-y spin on the classic Bellini. Makes 16 (2 rounds for 8) Ingredients:
250ml sloe gin, chilled250ml pomegranate juice, chilled3 tbsp pomegranate arials/seeds1 x 750ml bottle Prosecco or Champagne, chilled
Method:
Gorgonzola Biscuits with Quince Chutney and Chicory
Gorgonzola Biscuits with Quince Chutney and Chicory
Soft blue cheese, sweet quince and slightly bitter chicory blend beautifully in these canapés. Makes about 24 Ingredients:
100g plain flour100g slightly salted butter, cubed1 tsp wholegrain mustard1/2 tsp coarsely ground black pepper150g gorgonzola picante75g quince paste (membrillo)1 red or white chicory bulb, trimmed and sliced
Method:
Christmas Ham with Chili and Marmalade Glaze
Christmas Ham with Chili and Marmalade Glaze
This majestic, clove-studded baked ham with its chilli and marmalade glaze is actually a cinch to put together. Cook it in the stock a couple of days ahead of time, ready to glaze on the day. Serves 8-10 with leftovers Ingredients:
4kg unsmoked gammon joint on the bone (a ‘Christmas ham’)2 tbsp soft dark brown sugar4 whole cloves1 tbsp whole black peppercorns2 bay leaves
For the glaze:
2 tbsp thin-cut marmalade2 tbsp ginger preserves1 red chilli, deseeded and finely sliced1 tbsp soft dark brown sugarA large pinch ground allspice1 tbsp Dijon mustard1 tbsp cider vinegar2 tsp cornflour or plain flour3 tbsp whole cloves
Method:
See more: Game bird recipes to host the perfect festive feast
Roast Carrot, Mushroom and Chestnut Puff Pies
Roast Carrot, Mushroom and Chestnut Puff Pies
Rustic, little vegetarian pies designed to either accompany the ham, or entirely replace it for vegetarians. Either make the filling a couple of days ahead and the pies on the day, or finish the pies the day before, keep them chilled and reheat in a hot oven when needed. Makes 8 Ingredients:
3 medium carrots (about 270g) peeled and diced2 tbsp olive oil2 shallots, halved and finely sliced30g butter125g small chestnut mushrooms, sliced1 tbsp fresh thyme leaves2 tbsp brandy120g chestnuts (cooked or vac-packed), roughly chopped30g walnuts, roughly choppedA large handful flat leaf parsley, choppedA little plain flour2 x 320g sheets ready-rolled butter puff1 egg yolk1 tbsp milk1 tsp nigella or black onion seeds
Method:
Beetrott, Potato and Taleggio Gratin
Beetrott, Potato and Taleggio Gratin
Put this indulgent gratin together on the morning you need it and keep in the fridge until ready to cook. Serves 8 as a side Ingredients:
600g medium-sized, waxy potatoes, such as Charlotte, very thinly sliced300g beetroot (about 3 medium), scrubbed and very thinly sliced50g butter, softened1 clove garlic, finely chopped6 sprigs thyme, leaves only4-5 tbsp fresh breadcrumbs100g Tallegio cheese, diced30g parmesan, finely grated250ml crème fraiche250ml milk
Method:
Spiced Red Cabbage with Juniper and Bay
Spiced Red Cabbage with Juniper and Bay
An easy side, perfect with the ham and puff pies. It can be made in the morning and gently heated through when required. Ingredients:
1 small red cabbage25g butter1 red onion, finely sliced1 tsp juniper berries, lightly crushed1 star anise½ cinnamon stick2 bay leaves1 small quince or dessert apple, grated, leaving the core behind4 tbsp red wine vinegar2 tbsp redcurrant jelly
Method:
Chocolate Cherry Bombe Alaskas
Chocolate Cherry Bombe Alaskas
Even if you have no intention of making these baked Alaskas (magnificent and surprisingly easy, though they are), don’t pass the chocolate cake base by! It’s such a light, fudgy cake, perfect with ice cream and chocolate sauce or iced as a birthday cake. If you can’t find morello or sour cherries in syrup, don’t worry, black will do. Makes 8 Ingredients:
For the chocolate cake250g plain flour60g 70% cocoa powder1 tsp bicarbonate of soda1 tsp baking powder190g caster sugar190g soft dark brown sugar2 eggs, lightly beaten125ml buttermilk1 tsp vanilla extract1 tbsp chocolate extract or brandy125g unsalted butter, cubed1/2 tsp salt8 scoops white chocolate or vanilla ice cream
For the cherry compote:
340g jar of morello or sour cherries in syrup or 400g tin black cherries in light syrup2 tbsp golden caster sugar1 vanilla pod, split lengthwise with seeds scraped out
For the meringue:
4 egg whites140g golden caster sugar140g icing sugar1 tsp cocoa powder, for dusting
Method:
