THE big job of preparing Christmas lunch is almost here.
But if you are tired of the traditional turkey and trimmings, here TV chef Jamie Oliver shares some of his favourite recipes for a fab festive feast with a twist.
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Jamie said: “I love Christmas – it’s the perfect time to get friends and family around the table.
“And I have just the dishes to make the big day extra special.
“First up, my Festive Roast Chicken (totally works with turkey too, but chicken is fantastic for smaller gatherings), which is taken to the next level.
“And for veggies I have my Giant Yorkshire Pudding, packed with tasty cheese and roasted grapes – a proper festive combo.
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“I’ve also shared my favourite recipes for those all-important sides and a real crowd-pleaser of a pudding.”
BEST-EVER BRUSSELS SPROUTS
Apple & sage
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CELEBRATE the humble sprout with this insanely delicious recipe.
Crisp cubes of apple provide beautiful sweetness, while sausage – and Worcestershire sauce (my secret ingredient) – give a contrasting savoury kick.
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Serve straight from the pan or make ahead and crisp it all up in the oven on the big day – both ways work.
(Serves 6 as a side)
Total time: 30 minutes
YOU NEED:
- 800g Brussels sprouts
- 2 Cumberland sausages
- ½ bunch of fresh sage (15g)
- 20g unsalted butter
- 1 onion
- 1 sweet eating apple
- 1 tbsp Worcestershire sauce
METHOD: Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole.
Cook in a large pan of boiling salted water for five minutes, then drain and leave to steam-dry. Melt the butter in a large frying pan on a medium-low heat.
Pick and add half the sage leaves, cook for three minutes, or until crispy, then tip into a small bowl.
Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon.
Cook for three to five minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage.
Add the onion and chopped sage to the pan and cook for five minutes on a medium-high heat, or until the onions have softened, stirring occasionally.
Peel and core the apple, then dice finely.
Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through.
Transfer to a serving platter, scatter over the crispy sage leaves, and dig in!
GO VEGGIE: For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.
FESTIVE ROAST CHICKEN (OR TURKEY IF YOU PREFER)
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Honey bacon crumbs, roasted squash, chestnut gravy & crispy sage
(Serves 6)
Prep time: 10 minutes.
Cooking time: 2 hours.
YOU NEED:
- 2 slices of bread or panettone (100g total)
- 4 rashers of smoked streaky bacon
- 180g vac-packed chestnuts
- Olive oil
- 2 butternut squash (1.2kg each)
- 2 red onions
- 2 bunches of sage (40g total)
- Red wine vinegar
- 1 x 1.5kg whole chicken
- Runny honey
METHOD: Preheat the oven to 180C/350F/gas mark 4.
Tear the bread into a large shallow casserole pan with the bacon, crumble in just a few chestnuts, add a little drizzle of olive oil and place on a high heat.
Toast for ten minutes, or until golden and crisp, stirring regularly, then tip into a food processor and leave to cool.
Meanwhile, carefully halve each squash lengthways, discarding the seeds.
Peel and quarter the onions. Put most of the sage into a pestle and mortar with a good pinch of sea salt.
Pound into a paste, muddle in two tablespoons each of olive oil and red wine vinegar, then rub all over the chicken, inside and out.
Scatter the onions and remaining chestnuts into the empty casserole pan and sit the chicken on top, tucking the chestnuts underneath it.
Place in the oven with the squash halves, cut side up, on the shelf beneath.
Roast for 1 hour 20 minutes, or until the chicken is golden and cooked through.
Remove the pan from the oven, move the chicken to a large board and leave to rest.
Pick the remaining sage leaves, rub with a little oil and lay over the squash halves, leaving them in the oven for another 30 minutes.
Generously brush the chicken with honey. Blitz the bread mixture until fine, then evenly sprinkle over and pat on to the chicken.
Boil the kettle. Tip the rest of the contents of the casserole pan into the processor, add 300ml of boiling kettle water and blitz until smooth.
Pour back into the pan and simmer to the consistency of your liking, then season to perfection.
Move the squash to the board. Add lashings of gravy, and tuck in.
CRISPY LAYERED POTATOES
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Chopped tomato, watercress & horseradish salad
(Serves 8 as a side)
Prep time: 24 minutes.
Cooking time: 2 hours, plus chilling.
YOU NEED:
- 1.5kg Maris Piper potatoes
- Half a bunch of fresh rosemary (10g)
- Half a bunch of fresh thyme (10g)
- Olive oil
- 250g ripe mixed-colour cherry tomatoes
- 50g watercress
- 1 tbsp creamed horseradish
- Extra virgin olive oil
- Red wine vinegar
METHOD: Preheat the oven to 180C/350F/gas mark 4.
Peel the potatoes and slice as finely as you can, ideally 2mm thick.
Pick and finely chop the rosemary and thyme.
Drizzle with two tablespoons of olive oil and toss it all together with a pinch of sea salt and black pepper.
Line a 24cm non-stick ovenproof frying pan with greaseproof paper, then rub with olive oil.
Layer up the potatoes, pressing down to compact, then cover with tin foil and bake for 1½ hours.
Remove from the oven and leave to cool.
Now, evenly press down on the foil, weigh it down with plates to compress everything, and refrigerate overnight.
The next day, preheat the oven to 220C/425F/gas mark 7.
Remove the tin foil, then turn the potatoes out on to a board and remove the greaseproof paper.
With a large sharp knife, cut the potatoes into 3cm slices, turning each slice on to its side to expose the layers.
Rub one tablespoon of oil into the pan, then put the potatoes back in on their side like a jigsaw, really pressing, packing and compacting them in to fill the pan.
Cook at the bottom of the oven for 30 minutes, or until beautifully golden and crispy on the base.
Meanwhile, quarter the cherry tomatoes, toss with the watercress, horseradish and one tablespoon each of extra virgin olive oil and red wine vinegar, then season to perfection and serve alongside the crispy potatoes.
GIANT YORKSHIRE PUDDING
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Brie & sweet roasted grapes, spring onions & tarragon
WELCOME to the classic sandwich combo – brie and grapes – reimagined.
I roast for amplified flavour, then serve in a giant Yorkshire pud. Wrap, roll and enjoy.
(Serves 4)
Prep time: 15 minutes.
Cooking time: 40 minutes.
YOU NEED:
- Olive oil
- 150g plain flour
- 4 large eggs
- 150ml semi-skimmed milk
- 1 bunch of spring onions
- 320g mixed seedless grapes
- 50g Brie
- Half tsp Dijon mustard
- Extra virgin olive oil
- Red wine vinegar
- Half a bunch of tarragon (10g)
METHOD: Preheat the oven to 220C/425F/gas mark 7.
Put one tablespoon of olive oil into a 25cm x 35cm roasting tray and place in the oven to get hot.
Put the flour into a bowl with a small pinch of sea salt, crack and whisk in the eggs, then gradually whisk in the milk and 50ml of water until you have a smooth batter.
Working quickly but carefully, pull the tray out of the oven and pour in the batter. Cook for 20 minutes – and don’t be tempted to open the oven door during that time.
Meanwhile, trim the spring onions and slice into 4cm lengths. Pick the grapes. Slice the Brie.
Remove the giant Yorkshire pud to your board and gently sprinkle the spring onions and grapes into the empty hot tray.
Season with salt and black pepper and roast for 15 minutes, or until soft and lightly golden.
Scatter the contents of the tray on to the Yorkie, carefully wipe out the tray, then lift the filled Yorkie back in.
Dot over the sliced Brie, then return to oven for a final five minutes.
Mix the Dijon with a little extra virgin olive oil and red wine vinegar, then pick and dress the tarragon leaves.
Sprinkle over the Yorkie before serving.
PEAR & GINGERBREAD CAKE
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Pear & gingerbread cake, dark chocolate sauce, brown sugar & ground almonds
(Serves 16)
Total time: 56 minutes.
YOU NEED:
- 4 large eggs
- 200g dark brown sugar
- 200g self-raising flour
- 1 tsp baking powder
- 200g ground almonds
- 100g dark chocolate (70%)
- 100g stem ginger balls in syrup
- 1 x 410g tin of pear halves in juice
METHOD: Preheat the oven to 180C/350F/gas mark 4.
Rub the inside of a 20cm x 30cm roasting tray with olive oil, then line with a sheet of damp greaseproof paper.
Crack the eggs into a large bowl, whisk with the sugar and 200ml of oil, then fold in the flour, baking powder and ground almonds.
Finely chop half the chocolate and all the ginger, then fold through the batter and pour into the tray.
Reserving half the juice, drain the pears, slice lengthways and arrange on top, poking them into the batter.
Bake for 35 minutes, or until an inserted skewer comes out clean.
Leave to cool in the tin for five minutes, then transfer to a wire rack, carefully removing the paper.
Place the empty tray over a medium-high heat on the hob and pour in the reserved pear juice.
Add a drizzle of syrup from the ginger jar, bring to the boil, then turn the heat off, snap in the remaining chocolate and stir until you have a simple chocolate sauce, which you can drizzle over your sponge.
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Great served just as it is, or with a scoop of ice cream, for pudding.
- RECIPES from ONE, by Jamie Oliver, published by Penguin Random House © Jamie Oliver Enterprises Ltd (2022 ONE).
- Photography: © David Loftus, 2022; © Richard Clatworthy, 2022.
- And Best Ever Brussels Sprouts © 2019 Jamie Oliver Enterprises Ltd. Photography: Tara Fisher.
