Seasonal suppers: December: Recipe for Monday dinner

Creamy Brussels sprouts and bacon risotto

  • Rating: 4 stars
  • Takes: 5 mins to prepare and 40 mins to cook
  • Serves: 4


  • 1 tbsp olive oil
  • 6 rashers smoked streaky bacon, roughly chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 180g packs Brussels sprouts, finely sliced
  • 350g risotto rice
  • 125ml white wine (optional)
  • 2 reduced-salt chicken stock cubes, made up to 1ltr
  • 50g Parmesan, finely grated
  • 30g unsalted butter

Each serving contains 616 calories, 6.6g sugar, 23.9g fat, 10.6g saturates and 2.8g salt.


These mini brassicas pair perfectly with smoked streaky bacon and add a great nutty flavour to this rich and creamy risotto. Even the most ardent Brussels sceptic will happily eat the lot.

  1. Heat half the olive oil in a saucepan over a medium heat and fry the bacon for 7-9 mins until golden and crisp. Transfer to a plate lined with kitchen paper and set aside.
  2. Add the remaining olive oil and, over a low-medium heat, add the onion to the pan; cook for 5 mins until starting to soften, then add the garlic and cook for another 1 min. Add the sprouts and cook for 3 mins to soften slightly. Transfer ½ to a plate and set aside.
  3. Add the rice and cook for 1 min to toast, then increase the heat to medium and add the white wine, if using. Stir until absorbed, then add a ladleful of stock to the rice and cook, stirring, until absorbed. Repeat, adding a ladleful of stock at a time, for 18-20 mins or until the rice is cooked but still has a little bite. You may not need all the stock.
  4. Remove from the heat and stir through the Parmesan and butter; season to taste. Divide between 4 shallow bowls, top with the reserved sprouts and scatter over the bacon to serve.

See more Risotto recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Seasonal suppers: December: Recipe for Tuesday dinner

Warm sprout and spinach salad

  • Rating: 5 stars
  • Takes: 5 mins to prepare and 20 mins to cook
  • Serves: 4


  • 30g blanched hazelnuts
  • 2 oranges
  • 300g Brussels sprouts
  • olive oil
  • 4 rashers of higher-welfare smoked streaky bacon
  • 150g quality wholemeal seeded bread
  • good-quality thick balsamic vinegar
  • 130g baby leaf spinach
  • extra virgin olive oil

Each serving contains 310 calories, 15.6g sugar, 15.7g fat, 2.3g saturates and 0.8g salt.


Jamie Oliver says, "There's a lot of love for interesting salads these days, which makes me very happy. This recipe makes the most of those misunderstood seasonal brassicas – Brussels sprouts – by shredding them, then lightly frying with a little bacon, before tossing with oranges, hazelnuts and crunchy wholemeal croutons. It's a world away from the boiled cabbage treatment your nan used to give 'em, and ensures they stay nutty and delicious. What's not to love?"

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  1. Toast the hazelnuts in a large non-stick frying pan over a medium heat until golden, then roughly bash in a pestle and mortar. Set aside.
  2. Finely zest 1 orange and set it aside for later. Top and tail both oranges, cut away the peel, then finely slice into rounds (removing any pips), reserving any juice.
  3. Wash and trim the Brussels sprouts, discard any tatty outer leaves, then finely slice with good knife skills or in a food processor.
  4. Place a large frying pan over a medium heat with 1 tbsp of oil. Roughly chop the bacon, add to the pan and fry for 2 mins, or until golden and crispy.
  5. Roughly chop the bread into 2cm chunks, toss with the bacon and fry for a further 10 mins, or until golden, tossing regularly.
  6. Add your sprouts with 1 tbsp of balsamic vinegar and toss for 2 mins until combined and warmed through.
  7. Tip onto a serving platter, scatter over the spinach leaves, oranges and any reserved juice, then toss together. Sprinkle over the orange zest and hazelnuts, finish with a drizzle of balsamic and extra virgin olive oil, and tuck right in.

Jamie's tip: "Make your own croutons with wholemeal seeded bread."

See more Healthy recipes

Seasonal suppers: December: Recipe for Wednesday dinner

Spicy sprout and prawn fried rice

  • Rating: 5 stars
  • Takes: 5 mins to prepare and 20 mins to cook
  • Serves: 4


  • 2 tbsp groundnut oil
  • 400g Brussels sprouts, trimmed and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 100g bunch spring onions, trimmed and thinly sliced
  • 2 x 165g packs raw peeled king prawns
  • 2 x 250g packs microwavable basmati rice
  • 1 lime, cut into wedges to serve
  • 50g peanuts, toasted and roughly chopped
  • 30g pack fresh coriander, roughly chopped
  • For the glaze
  • 3 tbsp reduced-salt soy sauce
  • 1½ tbsp sesame oil
  • 1 tbsp brown sugar
  • ½-1 tsp crushed chillies, to taste

Each serving contains 492 calories, 9.1g sugar, 20.9g fat, 3.9g saturates and 2.1g salt.


For a speedy supper that makes the most of seasonal sprouts, try this prawn stir-fry that's dairy-free and utterly delicious. Sprouts have a nutty, sweet flavour that works wonderfully with the soy and sesame glaze in this quick dinner idea.

  1. Heat a large, heavy frying pan over a medium heat. Add 1 tbsp oil and cook the sprouts for 8-10 mins, stirring occasionally, until tender and charred in places but still bright green. Transfer to a plate and set aside.
  2. Add 1 tbsp oil to the pan and add the garlic. Cook for 1-2 mins, stirring frequently, until fragrant. Add the spring onions and prawns and fry for 3 mins or until the prawns are opaque throughout. Transfer to the plate with the sprouts.
  3. Heat the rice to pack instructions. Add the glaze ingredients to the pan and increase the heat to high. Cook for 3-4 mins until thickened. Add the rice to the pan along with the prawn and sprout mixture and heat until piping hot, stirring to coat in the glaze. Serve with the lime wedges, peanuts and coriander to garnish.

See more Easy weeknight recipes

Seasonal suppers: December: Recipe for Thursday dinner

Italian-style lentil stew

  • Rating: 5 stars
  • Takes: 50 mins
  • Serves: 4


  • 3 tbsp olive oil
  • 2 leeks, finely sliced
  • 3 garlic cloves, 2 finely chopped, 1 halved
  • 4 celery sticks, finely chopped
  • 2 parsnips, peeled and diced
  • 1 carrot, peeled and diced
  • 150g dried green lentils
  • 2 tbsp tomato purée
  • ½ tsp crushed chillies, plus extra to serve (optional)
  • 1 vegetable stock pot, made up to 1.5ltr
  • 100g sliced curly kale
  • 4 slices (150g) wholemeal bread
  • 1 lemon, quartered

Each serving contains 384 calories, 12.1g sugar, 13.5g fat, 2g saturates and 1.7g salt.


Cosy up on chilly winter evenings with this comforting lentil stew. Make like the Italians and serve the chunky root vegetables and green lentils over garlic-rubbed bread to catch all the rich and flavourful juices of this warming vegan recipe.

  1. Heat 2 tbsp oil in a large, lidded saucepan over a medium heat. Add the leeks and cook for 5 mins. Add the chopped garlic, celery, parsnips and carrot and cook, stirring, for 5 mins more.
  2. Stir in the lentils, tomato purée and chilli flakes, followed by the stock. Bring to the boil, cover and simmer over a low heat for 25 mins until the lentils are soft. Stir in the kale and simmer for 5 mins more until the vegetables are all tender and the stew is thick and soupy. Season to taste.
  3. Toast the bread, then rub on both sides with the cut sides of the garlic clove. Brush with the remaining oil, season and halve diagonally. Divide between 4 bowls and spoon over the stew. Serve with the lemon wedges to squeeze over and extra crushed chillies, if you like.

See more Vegetarian recipes

Freezing and defrosting disclaimer

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love You Freezer.

Seasonal suppers: December: Recipe for Friday dinner

Fish with parsnip chips and cheat's mushy peas

  • Rating: 5 stars
  • Takes: 5 mins to prepare and 30 mins to cook
  • Serves: 4


  • 550g parsnips, peeled and cut into chips
  • 2 rosemary sprigs, leaves picked and roughly chopped
  • 1 tbsp olive oil
  • 4 breaded pollock fillets
  • 30g butter
  • 350g frozen peas
  • 1 tbsp white wine vinegar

Each serving contains 545 calories, 15.4g sugar, 20.7g fat, 5.2g saturates and 1.6g salt.


Try a healthy twist on classic fish and chips with this winning family dinner idea, ready in just over half an hour. The whole family are sure to love the parsnip chips and simple mushy peas.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the parsnips on a baking tray lined with nonstick baking paper. Scatter over the rosemary, season and drizzle with the oil. Toss well to coat, then roast for 30 mins.
  2. After 10 mins, put the fish on a second lined baking tray and bake on the shelf below the parsnips for 20 mins.
  3. Melt the butter in a lidded saucepan over a medium heat. Add the peas; cover and cook for 4-5 mins until cooked. Remove from the heat, then roughly mash. Add the vinegar and season to taste. Serve with the fish and parsnip chips.

Tip: Use whatever root veg you have for the mash – try sweet potato, carrot or swede.

See more Family favourites

Seasonal suppers: December: Recipe for Saturday dinner

Parsnip dhal

  • Rating: 5 stars
  • Takes: 10 mins to prepare and 40 mins to cook
  • Serves: 4


  • 500g parsnips, peeled and cut into 1cm cubes
  • 3 tsp ground cumin
  • 1 tsp turmeric
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 15g ginger, finely grated
  • 2 garlic cloves, crushed
  • 1 red chilli, (deseeded if you like) finely chopped
  • 250g red lentils
  • 1 vegetable stock cube, made up to 600ml
  • 350g roti

Each serving contains 583 calories, 9.9g sugar, 15.8g fat, 4.2g saturates and 2.1g salt.


Make this parsnip dhal recipe for some cosy autumnal comfort food. Creamy lentils are spiced with cumin, turmeric and chilli and topped with roasted parsnips. Serve with roti for scooping up the dhal!

  1. Heat the oven to gas 6, 200°C, fan 180°C. Tip the parsnip cubes onto a baking tray and sprinkle over 1 tsp ground cumin and ½ tsp turmeric. Drizzle over 1½ tbsp oil and toss everything together, so the spices and oil coat the parsnips. Season and roast for 25-30 mins until golden brown and tender.
  2. Meanwhile, heat ½ tbsp oil in a large saucepan over a medium heat. Add the onion and fry for 10-15 mins until soft and lightly golden. Stir in the ginger, garlic and chilli and fry for another 1-2 mins until fragrant. Add the remaining cumin, turmeric, lentils and the stock. Bring to a boil, cover and reduce the heat slightly to medium-low. Cook for 20 mins, stirring occasionally and topping up with a little more water if it’s all been absorbed, then remove the lid and simmer for another 5-10 mins until the lentils have broken down and the dhal has thickened.
  3. Heat the roti in the oven for 4-5 mins on a baking tray until warmed through. Stir most of the roasted parsnips into the dhal, then top with the remaining. Using a spatula, scrape any of the spiced oil from the roasting tin over the top. Serve with the warmed roti for scooping up the dhal.

See more Parsnip recipes

Seasonal suppers: December: Recipe for Sunday dinner

Parsnip pasta

  • Rating: 4 stars
  • Takes: 10 mins to prepare and 20 mins to cook
  • Serves: 4


  • 4 parsnips (500g total)
  • olive oil
  • 50g Parmesan or vegetarian hard cheese
  • 15g fresh thyme
  • 2 leeks
  • 2 garlic cloves
  • 1 fresh red chilli
  • 300g tagliatelle

Each serving contains 521 calories, 11.6g sugar, 17.4g fat, 5.9g saturates and 0.5g salt.


Jamie says: "Mixing a little of the cooking water with the cheese creates a wonderfully creamy sauce in this midweek pasta dish."

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  1. Preheat the oven to gas 4, 180°C, fan 160°C. Trim and peel the parsnips (reserving the peel), then finely slice. Toss the peel with 1 tbsp oil and a pinch of black pepper. Spread out on a baking tray, grate over 10g of the Parmesan and bake for 10 mins, or until golden and crisp.

  2. Meanwhile, place a large frying pan on a medium heat with 1 tsp oil and pick in the smaller thyme leaves. Fry for 1 min until crisp, then carefully remove to kitchen to drain.

  3. Trim, halve, wash and finely slice the leeks, peel and finely slice the garlic and finely slice the chilli. Put the pan back on a medium-low heat with 1 tbsp olive oil, and cook the leeks, garlic, chilli and remaining thyme leaves with a splash of water and the lid on for 7 mins. Add the parsnips to the pan, cover and cook for a further 7 mins, or until soft and sweet.

  4. Meanwhile, bring a large pan of salted water to the boil and cook the tagliatelle to pack instructions then drain, reserving a mugful of cooking water. Add the pasta and cooking water to the cooked veg and grate in the remaining Parmesan. Mix well over the heat until the sauce is silky and emulsified. Season, then divide between bowls and top wioth the crispy parsnip peelings and thyme leaves. Lovely with a crisp salad.

See more Jamie Oliver recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.