A perfectly burnished turkey, tender cut of beef or hearty nut roast might be the centrepiece of your festive meal, but, done right, it’s the sides that can often steal the show. Golden roast potatoes, creamy bread sauce, elevated sprouts – in this collection you’ll find all the inspiration you need to take the accompaniments to your Christmas meal from bits on the side to the main event.
Potatoes
A non-negotiable at festive tables up and down the country. Opt for classic roast potatoes from Mary Berry or go off-piste with the likes of Jamie Oliver’s turkey dripping hasselbacks.
Mary Berry’s Best Roast Potatoes
For top-notch, perfect roast potatoes every time, follow Mary Berry’s failsafe guide.
Jamie Oliver’s Amazing Hasselback Potatoes with Special Pigs in Blankets and Walnut and Polenta Sprinkle
Hasselbacks are made by slicing multiple times into the potatoes, without going all the way through – this allows them to crisp up beautifully, and to absorb plenty of flavour, too. These golden hasselback potatoes, sprinkled with walnuts and polenta for added crunch, make a truly indulgent side dish.
Jamie Oliver’s Hasselbacks with Turkey Dripping, Blue Cheese and Crushed Hazelnut Crumb
Another hasselback recipe from Jamie Oliver, these potatoes are cooked with turkey dripping and thyme, and served with melting blue cheese and a crushed hazelnut crumb.
Mary Berry’s Crispy Roasted Sweet Potatoes
Try Mary Berry’s crisp, semolina coated sweet potatoes instead of (or as well as) your usual roasties.
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Jessie and Lennie Ware’s Jansson’s Temptation
This traditional Swedish Christmas dish of creamy potatoes and anchovies is pure indulgence. Jessie and Lennie insist that you needn’t be put off by the anchovies as they melt away but deepen the flavour of the dish. Bake with breadcrumbs for a crunchy topping.
Sprouts
These compact little greens are often subject to less than glowing reviews. Luckily, thanks to a spate of recipes featuring clever cooking methods and flavour pairings from the likes of Ottolenghi and Jamie Oliver, they’re having quite the moment.
Charred Brussels Sprouts With Creamy Nouc Cham
Whatever you may think, brussels sprouts deserve a place on the table. Say hello to these charred sprouts (no boiling here) drizzled with a creamy cashew and fish sauce.
Yotam Ottolenghi’s Sweet and Sour Sprouts with Chestnuts and Grapes
Put your faith in Ottolenghi to change your mind about sprouts once and for all with this sweet and sour recipe, made with grapes and festive chestnuts.
Crispy Tamarind Sprouts with Peanuts and Shallots
Crispy on the outside and soft in the middle, these sprouts are packed with flavour thanks to Rukmini’s inventive and playful approach to one-tin cooking.
Squashed Brussels Roasted with Chorizo and Chestnuts
Made with chorizo and chestnuts, Jamie’s sprouts will convert even the biggest sprout sceptic.
Roasted Brussels Sprouts with Pomelo and Star Anise
Looking to add some Ottolenghi-style flavours to your Christmas spread? Enter this recipe for Brussels sprouts with Pomelo and star anise, an imaginative recipe that brings freshness and vibrancy.
Creamy Cheese, Brussels Sprout and Almond Gratin
Christmas is synonymous with cheese and we’re all for getting it into as many dishes as possible. Here, sprouts are covered in a cheese sauce and topped with a cripsy Parmesan and bread crumb.
Bored of Lunch’s Air Fryer Soy, Butter and Sesame Sprouts
These delightfully crisp sprouts are coated in soy, butter and sesame and finished in the air fryer for maximum ease.
Colourful vegetables
From platters of rainbow-hued veg roasted with herbs to aromatic spiced braised red cabbage.
Mary Berry’s Golden Crunchy Thyme Parsnips
Mary’s extra-crunchy roast parsnips are dusted with paprika for a subtly spiced flavour.
Ottolenghi’s Parmesan and Black Pepper Roasted Parsnips
Ottolenghi’s recipe for roasted parsnips includes a maple and black pepper glaze and a flurry of Parmesan to finish.
Roast Red Onions and Beetroot with Pomegranates
An earthy, jewel-toned dish fit for a feast, this red onion and beetroot side looks wonderful among a festive spread.
Claudia Roden’s Roast Celeriac, Sweet Potato and Carrot with Tarragon Vinaigrette
A tarragon vinaigrette enhances the natural sweetness of celeriac, sweet potato, and carrot in this simple but elegant side dish from Claudia Roden.
Big Zuu’s Sweet ‘N’ Sour Carrots
With a punchy sweet and sour glaze and an irresistibly crunchy chilli and panko topping, this recipe from Big Zuu will transform your carrots.
Ahlam Saeid’s Rainbow Roasted Vegetables
Add a splash of colour to your table with this platter of beetroot, squash, red pepper, carrots and parsnips flavoured with oregano and chilli.
Meera Sodha’s Roasted Carrot and Cabbage with Gochujang
Add Korean fermented red chilli paste, gochujang, to carrots and cabbage roasted until sweet and caramelised, for a side dish with a warming hit of spice.
Red Cabbage Crispy Smoked Bacon and Rosemary, Apple, Fennel Seeds & Balsamic
With crispy smoked bacon, rosemary, apple, dried prunes, fennel seeds and balsamic, this isn’t just any red cabbage recipe. Make this the day before and simply reheat it in a pan on the day itself.
Fall Apart Caramelised Cabbage Smothered in Anchovies and Dill
Smothered in anchovies and scattered with dill, this side from Andy Baraghani’s The Cook You Want To Be will bring a hit of umami to your table.
The Ottolenghi Test Kitchen’s Herby Cabbage and Potato Gratin with Gruyère and Ricotta
Layered up with ricotta, Gruyère and fistfuls of fresh green herbs, this cabbage and potato dish is a cut above a standard gratin.
Purple Sprouting Broccoli with Clementine and Chilli
Serving as a foil for all of that rich, creamy food, greens play a vital role in a Christmas spread. Liven up your broccoli with Nigella’s recipe, which uses clementine and chilli for a fresh, tangy flavour.
Crunchy Shredded Roasted Cabbage with Parmesan and Breadcrumbs
Here the Chiappa sisters top their cabbage with breadcrumbs and Parmesan and roast it in the oven for a suitably decadent side.
Mary Berry’s Hispi Cabbage Noisette
This recipe from Mary Berry includes wedges of hispi cabbage pan-fried in butter until sweet and nutty.
Bored of Lunch’s Air Fryer Soy, Butter and Sesame Sprouts
These delightfully crisp sprouts are coated in soy, butter and sesame and finished in the air fryer for maximum ease.
Ottolenghi’s Fondant Swede Gratin
Cabbage and swede are cooked in plenty of butter and baked with mild, crumbly Caerphilly cheese, cream and a herby lemony crust. If you want to get ahead and prepare this in advance, take it up to the point where the gratin is due to go in the oven and just bake it half an hour before you are ready to serve.
All the trimmings
Because it simply wouldn’t be Christmas without the finishing flourishes.
Get-ahead Gravy Perfect for Your Big-day Turkey
Save yourself the stress and make your gravy a few days, or even weeks, in advance. Jamie uses chicken wings here to make a rich, flavoursome gravy that you can either fridge or freeze before reheating it in the turkey tray on the big day.
Sourdough, Marmite and Butter Bread Sauce
Just when you thought bread sauce couldn’t be any more inviting, this sourdough-based recipe laced with marmite comes along to change your mind.
Cranberry, Port and Orange Sauce
“This is fresh, tart and boozy with a lovely orange-scented aroma”, says Kylee Newton of this quick and easy homemade cranberry sauce. Why not fill up a few jars and give them as gifts?
Sausage and Cauliflower Bread Pudding
This savoury bread and butter pudding teams sausages and cauliflower. Boosted with fennel, Dijon and garlic and baked until crisp and bubbling, this hearty side is the epitome of Christmas food.
Pigs In Blankets Parcels
These bacon-wrapped sausage parcels glazed with honey and mustard are a level up on the classic pigs in blankets.
Mary Berry’s Yorkshire Pudding
Though it may be traditional to serve Yorkshire puddings exclusively with beef, we’re all for adding them to your Christmas feast whatever you’re making and Mary’s failsafe recipe never lets you down.
