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Healthy Christmas recipes that don't compromise on flavour and will have even the pickiest of eaters coming back for more.
Take party dips to a whole new level with this readymade guacamole and smoky, sweet and spicy bacon topping. Finish with coriander leaves and fine red chilli slices, if you like, and serve with tortilla chips, crudités or whatever takes your fancy. Dip in!
Give carrots and parsnips the VIP treatment at your next Sunday roast with this extra-special side dish. The combination of maple syrup, mustard and orange creates a sticky glaze that works well with both veg. Guests will be asking for more.
It's always nice to have some hot food to serve at a party and these cheesy baby potatoes are so tasty and easy, not to mention affordable if you're feeding a crowd. Offer with a tangy, citrussy cranberry sauce for dipping.
Crunchy and super-tasty, everyone will be talking about your roasties, but you needn't let anyone know the secret ingredient if you don't want to! Perfect for Christmas dinner, a special Sunday lunch or any roast dinner.
These delicious and simple freeze-ahead roasties help take the pressure off for the big day as they can be cooked from frozen
Tender carrots with a sweet and sticky compound butter make for the perfect Christmas side dish
This vegan Yorkshire pudding recipe gives fluffy, golden puddings which are completely egg-free and dairy-free – a must-have for any roast dinner
Jamie says: "This has a great twist – old-school iceberg lettuce at the bottom, topped with spoons of creamy avocado and sweet fresh mango."
Jamie says: "Hero-ing the mighty Portobello mushroom, this delicious side or veggie main is packed with flavour."
Jamie says: "Keep a tray of jazzed-up ice cubes in the freezer ready – a brilliant way to make your festive drinks extra special. You’ll need two ice cube trays for this recipe (and enough freezer space to house them). Cheers!"
Jamie says: "This dish is as good as the veggies you use, so make you select lovely delicate veg and take care when prepping. Soaking veg in iced water makes them extra crunchy – perfect for dipping into a cool and creamy dip."
Jamie says: "Give lovely leftovers a new lease of life by teaming with smoky harissa and salty olives, all wrapped up in shop-bought filo. Delicious."
Jamie says: "Mix things up on the veg front with a colourful medley of roasted roots and sweet leeks, transformed with a kiss of vinegar and some fresh woody herbs."
Jamie says: "Good gravy has the power to transform, or even save, a meal. This year, open your mind to a slightly radical idea: make your gravy a few days or even weeks in advance, simply reheating it in your turkey tray on the big day. Stress, saved."
Jamie says: "Now’s the time to get ourselves kitchen-ready for a season of festive cheer. I’m heroing beautiful seasonal veg in my joyful mains – which can all be made ahead, freeing you up to enjoy the big day"
Jamie says: "A delicious tear ’n’ share bread that you can make ahead, freeze and cook from frozen"
Jamie says: "You can make these savoury veggie rolls ahead and bake from frozen"
Jamie says: "Make-ahead muffins that can be frozen, then baked and served with smoked salmon, soured cream and a root veg slaw on the day"
Jamie says: "This delicious meat-free main is perfect for the party season. Super easy to knock together, you can have all the ingredients on standby, ready for unexpected guests – or even get prepped ahead of time and just pop it in the oven when friends and family arrive."
Jamie says: "Need something super impressive, super delicious and super easy for your festive get-togethers? Make my mini Hoisin turkey canapés? – perfect with a glass of fizz!"
Making your own red cabbage is super-easy and super-quick – plus the results are delicious! All the ingredients cook in one pot (you add the cranberries half an hour before the end), while the ground ginger and red wine vinegar give it a lovely kick.
These spicy tostadas are made to be enjoyed as canapés with cocktails. Prawn, avocado, red chilli, coriander and lime combine for a Mexican flavour sensation. Be sure to leave enough time for marinating.
Brussels sprouts are not just for Christmas. A super-tasty side dish for meat, fish and veggie mains, this Brussels sprouts recipe has gorgeous lemony, chilli flavours – a lovely complement to the nutty, earthy flavours of the sprout.
For speedy, perfect roast potatoes try this recipe, using smaller, baby new potatoes and goose fat. They cook in less than half an hour, leaving you more time to attend to the other all important roast trimmings.
Upgrade your Saturday morning bacon and eggs with this quick and easy recipe. This dish calls for microwave long grain rice, cutting out a lot of prep time. Cayenne pepper adds a lovely kick. Scatter fresh parsley over before serving.
An elegant starter or side, making the most of the season's juicy figs.
If you're willing to make it from scratch, gluten-free sausagemeat stuffing is at your finger tips.
A festive bake that everyone can enjoy, these vegan scones are gluten-free and dairy-free. We love them served with a dollop of fruity compote and creamy coconut yogurt on the side.
This simple but impressive pasta dish combines caramelised onions and butternut squash with crispy almonds and sweet balsamic vinegar. The bright colours swirled through tagliatelle mean it's a bit of a looker, making it a great dinner party recipe.
Whatever your thoughts on Brussels sprouts (personally, we love them!), this indulgent festive recipe is sure to turn everyone into a fan. Here, the delightful crunch of the sprouts is enhanced by the umami flavours of the bacon and sweet chestnuts.
Using these versatile spuds, create a twist on the classic potato side dish, by adding aromatic fennel, rosemary and garlic to create crispy golden roasties. The ideal accompaniment to your favourite Sunday roast.
Roast parsnips aren't just for Christmas. Tossed with grated parmesan and thyme, these are a unique and welcome accompaniment to your favourite roast dinner. For veggie guests, make sure you use vegetarian parmesan.
If you have bowl of brussel sprouts, languishing untouched after a roast, help is at hand with this recipe for bubble and squeak. Ideal for breakfast, brunch, lunch or dinner, the leftovers are mashed and mixed with flour and potatoes, shaped into patties, then fried in butter.