Delicious Recipes for the Perfect Christmas Dinner

Christmas is a time for celebration, for family, for laughter and good food. Although holidays usually translate into gain weight, too rich, week up feeling lousy – we’re going to turn it all around. Take a look at our delicious Christmas recipes and get ready to cook up a fabulous feast for the holiday!

Mushroom and Stilton Tarts



1 sheet ready rolled shortcrust pastry

1 tablespoon olive oil

1 onion, finely chopped

1 garlic clove, minced

125g mushrooms, thinly sliced

1 to 2 tablespoons white wine

125ml single cream

2 small eggs

salt and freshly ground black pepper to taste

125g Stilton, crumbled


Pre-heat your oven to 200 C / Gas mark 6.

Roll out the pastry about to about 5mm thick and use to line 6 mini fluted tart tins (approximately about 6x2cm). Chill the pastry-lined tins in the fridge for about half an hour. Then cover each one with greaseproof paper and blind bake by weighing them down well with some dried beans. Cook for 15 mins.

Meanwhile, heat the olive oil in a frying pan over medium heat. Sauté the onion until soft. Add the garlic, mushrooms and wine; turn up the heat to medium high. Fry for a few more minutes until they’re looking golden, then leave the mixture to cool a little.

Lightly whisk the cream with the eggs and season with salt and freshly ground pepper. Stir in the crumbled Stilton and the mushroom mixture.

Pour into the pastry cases, leave a little space so they don’t overflow while they cook and bake them in the oven for 15 to 20 minutes until they’re golden on top and solid. Serve warm on a bed of lightly dressed rocket.

Main Course
Roast Turkey



1 18-pound fresh turkey, giblets and neck removed, rinsed and patted dry

1 loaf ciabatta bread or rustic Italian loaf, halved and cut open

1/2 cup (1 stick) unsalted butter, room temperature

Coarse salt and freshly ground pepper


Allow turkey to stand at room temperature for about an hour.

Preheat oven to 425 degrees with rack in lower third of oven.

Use a serrated knife to cut off top of bread to create a flat surface, if necessary. Cut bread lengthwise, without cutting all the way through. Open bread like a book. Evenly spread butter over cut-side of bread. Place bread, buttered side up, in large, heavy-duty roasting pan.

Liberally season turkey inside and out with salt and pepper. Truss legs together using kitchen twine, and tuck wing tips under the breast. Place turkey, breast side down, on buttered bread. Place in oven, legs first if possible, and roast for 45 minutes. (If it’s not possible to position turkey in oven legs first, rotate roasting pan halfway through cooking time.) Remove turkey from oven and reduce temperature to 350 degrees.

Using a wooden spoon and side towels, carefully turn turkey so it’s breast side up. Place in oven, breast side first if possible, and continue roasting, turning and basting with pan juices every 15 minutes until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reaches 165 degrees, about 1 1/2 hours more. (If it’s not possible to position turkey in oven breast side first, rotate roasting pan halfway through cooking time.) Let turkey rest at least 30 minutes before carving.

Eggnog Cupcakes



1 (16 ounce) package pound cake mix

1 1/4 cups eggnog

2 large eggs

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon vanilla extract

1/2 cup softened butter

1 (3 ounce) package cream cheese, softened

1 (16 ounce) package confectioners’ sugar

1/4 cup eggnog

1/2 teaspoon vanilla extract

1/2 teaspoon freshly grated nutmeg


Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Beat cake mix, 1 1/4 cups eggnog, eggs, 1/2 teaspoon nutmeg, and 1/2 teaspoon vanilla extract in a bowl using an electric mixer on low until batter is blended. Increase speed to medium and beat for 2 more minutes. Spoon batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the centre of a cupcake comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.

Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Gradually beat confectioners’ sugar, alternating with small amounts of 1/4 cup eggnog and ending with confectioners’ sugar, into butter mixture using an electric mixer on low speed until icing is smooth and fluffy. Beat 1/2 teaspoon vanilla extract and 1/2 teaspoon nutmeg into icing until incorporated; spread over cooled cupcakes.

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