festive recipes

Try roast duck as an easy alternative to the usual turkey dinner on Christmas Day. A sticky Seville orange and marmalade glaze makes it even more festive

Marmalade Glazed Roast Duck

oven-ready duck, about 2 kg

oranges, halved

Seville orange marmalade

Marmalade glazed roast duck

Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you.

Heat oven to 240C/220C fan/gas 9. Lightly score the skin on the duck all over, and make a deep cut from inside the body into each leg.

Season the duck well. Heat an ovenproof frying pan over a low heat. Place the duck on its side with the thigh touching the pan for 15&nbsp;mins. Turn and cook on the other side for 15&nbsp;mins more.

Turn the duck breast-side down, then transfer the pan to the oven and cook for 5 mins. Drain the fat from the pan, turn the duck onto its back and continue to cook for 15&nbsp;minutes.

Meanwhile, cut both oranges in half, then cut 4 wedges from half an orange. Heat a small frying pan over a medium heat, then cook the orange wedges in the dry pan for 1 min on each side to lightly caramelise.

Remove the orange wedges from the pan and set aside. Squeeze the juice from the remaining orange halves into the hot pan and reduce by half. Add the marmalade, take off the heat, add 1 tbsp water and stir together.

After 15&nbsp;mins of roasting, brush the marmalade glaze over and continue to roast for a final 10 mins. Rest for 20 mins.

Carve by cutting the leg and thigh away, then separating the leg from the thigh. Carve slices of breast and serve with the orange wedges to squeeze over.

Serve this festive pickled red cabbage with cold cuts and sausage rolls on Boxing Day and beyond. It also makes a fantastic side dish for Christmas Day

Pickled red cabbage with walnuts & apple

red cabbagequartered, cored and finely shredded (with a mandoline, if you can)

red onions, finely sliced (with a mandoline, if you can)

red chilli

juniper berries

allspice berries

red wine vinegar

demerara sugar

walnuthalves, toasted and lightly crushed with a pestle and mortar

pack dill, chopped

Granny Smith apple, skin on, quartered, cored and sliced

Tip the cabbage and red onion into a bowl and season with 2 tsp sea salt, then toss together. Set aside for to cure for 20 mins.

Meanwhile, pour 200ml water into a saucepan and add the chilli, juniper, allspice, vinegar and sugar, then bring to the boil. Tip the cured cabbage into a colander and rinse once under cold water to remove any excess salt. Pack into a large, clean container and pour over the warmed spiced pickling liquid. Put on the lid and leave in the fridge until needed. Can be made up to a week ahead.

When you are ready to serve, drain the pickling liquid from the cabbage and discard the dried chilli. Bring up to room temperature, then stir through the nuts, dill and sliced apple. Spoon the salad into a large salad bowl to serve.

Hosting a veggie dinner party? Try our autumnal quiche with butternut squash, plus sage and hazelnut for a festive flavour – ideal for a meat-free Christmas

Butternut, sage & hazelnut quiche

plain flour,plus extra for dusting

roasted and chopped hazelnuts,plus 2 tbsp

cold unsalted butter,diced

water

unsalted butter

small pack sage,leaves picked

tbsp oil

butternut

tsp chilli flakes

double cream

milk

eggs,plus 1 egg yolk

grating nutmeg

vegetarian feta,crumbled

To make the pastry, put the flour, 50g hazelnuts and ½ tsp salt into a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>. Give it a quick pulse to disperse the nuts through the flour, then add the butter and blitz until the mixture resembles rough breadcrumbs. Add the egg and 3 tbsp ice-cold water, and blitz again until the pastry is just coming together – if the pastry feels dry, add a tbsp more water and pulse again. Flatten into a disc, wrap in cling film and chill in the fridge for 30 mins until firm.

Heat oven to 200C/180C fan/gas 6. Melt the butter in a frying pan. Once foaming, add the sage leaves and fry for a min or so until crisp. Transfer to a plate with a slotted spoon and set aside. Mix the oil with the butter in the pan. Put the squash chunks in a roasting tin, sprinkle over the chilli flakes and some seasoning, then pour over the butter mixture. Toss together so that all the pieces of squash are coated, then roast for 35 mins until tender but holding their shape. Set aside to cool.

Roll the pastry into a circle roughly 3mm thick on a floured surface, then use it to line a deep 25cm tart tin. Prick the base all over with a fork, then return to the fridge for 20 mins to firm up, or chill it in the freezer for a few minutes.

Meanwhile, chop three-quarters of the sage leaves. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the cream with the milk and eggs in a bowl until combined, add a good grating of nutmeg, season well, then stir through the feta, cooled squash and chopped sage.

Line the pastry with baking parchment, fill with baking beans or dried rice and bake for 15 mins until the sides of the pastry are holding their shape. Remove the paper and beans and bake for 10 mins more until the pastry is lightly golden. Reduce the oven to 160C/140C fan/gas 3.

Pour the quiche filling into the pastry case, then scatter over the rest of the hazelnuts and sage leaves. Return to the oven for 40-50 mins or until the filling is just set. Cool to room temperature before serving.

Make your own mincemeat this Christmas – and not just for mince pies. Try it in Chelsea buns or sweet samosas. You could also give jars of it away as gifts

10-minute mincemeat

apples

light muscovado sugar

orange

lemon

cinnamon

nutmeg

allspice

mixed dried fruit

brandy

grated unsalted butter

½ tbsp ground almonds

Put the peeled and grated Bramley apples, light muscovado sugar and the zest and juice of the orange and lemon into a large bowl with the ground cinnamon, ground nutmeg, allspice, mixed dried fruit and brandy. Stir in the grated unsalted butter or shredded suet and ground almonds. Transfer to jars or containers. Keep in the fridge, unopened, for up to three months or in the freezer for up to six months.

James uses the steam-roast method to cook his Christmas ham, so you don't need an enormous pan to boil it in

Sticky treacle-glazed ham

3.5-4kg/7lb 10 ounces-9lb boned rolled piece unsmoked ham

oranges

tbsp English mustard

black treacle

cloves

bay leaves and orange segments, to serve (optional)

If you need to soak the ham, do so the night before. Heat oven to 180C/fan 160C/gas 4. Place the ham, skin-side up, in a deep roasting tin, then add enough water to cover the base of the tin. Scatter the orange wedges and cinnamon stick around. Cover the pan with a tight tent of foil, then cook the ham for about 2½ hrs. (If using a different weight of ham, you want 20 mins per 450g.)

While the ham is cooking, mix the mustard, treacle and orange zest together with enough orange juice to make a mixture loose enough to paint over the ham.

When the ham has had its time, remove the roasting tin from the oven and turn up the heat to 220C/ fan 200C/gas 7. Remove the foil, leave the ham until cool enough to handle, then pour away any liquid in the tin. Using a sharp knife, carefully cut away the skin to leave an even layer of fat. Use the tip of the knife to score the ham fat diagonally at 3cm intervals – first in one direction, then the other, to produce a diamond pattern. Liberally paint the glaze over the fat, then stud with the cloves at the points of the diamond shapes.

Roast the ham for 30 mins until glazed and just beginning to char around the edges. Leave to cool and serve warm or cold, decorated with the bay and orange wedges, if you like, along with my delicious green bean salad and your favourite chutney.

This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party

Chocolate & chestnut truffle torte

butter

eggs

caster sugar

plain flour

cocoa

tbsp brandy (optional)

can unsweetened chestnut purée (we used Merchant Gourmet)

chocolate

pot double cream

Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.

Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.

Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.

Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.

To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.

Unexpected guests and no Christmas cake to serve? This last-minute loaf tastes as if it had been made in November. Decorate with a snow shower of icing sugar

Last-minute Christmas loaf cake

raisins and sultanas

sour cherries

dried figs

mixed peel

muscovado sugar

self-raising flour

tsp baking powder

brioche crumbs

chopped pecans and pistachios

½ tsp ground mace

icing sugar (optional)

Tip the fruit and peel into a bowl with the orange juice and zest and 150ml of the brandy. Stir well, then leave in a warm place for 2 hrs for the fruit to plump up.

Heat oven to 170C/150C fan/gas 4. Brush a 900g loaf tin with the melted butter, then line with baking parchment. Beat the muscovado sugar and butter until light and fluffy, then add the eggs one at a time. Mix in the fruit and the rest of the ingredients except for the remaining brandy and icing sugar. Spoon the mixture into the loaf tin, put the tin in a deep tray and bake for 1 hr 15 mins-1 hr 30 mins or until a skewer prodded in comes out clean. Remove from the oven and immediately pour over the brandy (this makes it easier for the cake to soak it up). Leave to cool, then dust with icing sugar, if using.

Individual Salmon en Croute (or Salmon Wellington) is a classic French gourmet dish made with fresh salmon, spinach, and cream cheese wrapped in buttery and flaky puff pastry.

Individual Salmon en Croute

salmon salmon fillets))

puff pastry

garlic ((finely chopped))

shallot ((finely chopped))

½ TSP salt

TSP black pepper

spinach leaves

g cream cheese

g parmesan ((freshly grated))

egg egg wash))

Put a wok or a large pan on medium heat and melt the butter.

Add the shallots and gently sauté them until soft and translucent.

Stir in the garlic, salt, and freshly ground pepper, and then add the spinach leaves. Don’t worry if it’s all piled up as it will wilt quickly.

When the spinach wilts, remove the pan from the heat and transfer the spinach mixture to a fine sieve to get rid of the extra liquid.

Let the spinach filling cool down for a few minutes, transfer it into a bowl, and then add the cream cheese along with the parmesan. Stir well and set it aside.

Preparing the Spinach Filling

Preheat the oven to 180° C (360° F).

Remove the skin from the salmon fillets if you didn&#39;t get your fishmonger to do it for you.

Cut the salmon fillets in halves so that we can have nicely shaped rectangular parcels. Set them aside on a plate.

Unfold the puff pastry on a lightly floured surface and cut it into 4 equal rectangles.

Place 2 salmon pieces on the side of each of the puff pastries.

Divide the spinach mixture into 4 equal parts, and spread them evenly on salmon fillets. Smooth the spinach mixture out to avoid them falling over the sides.

Fold the empty side of the puff pastry over the salmon and press the edges to seal. 

Place them on a silicon paper-lined baking sheet and brush them with egg yolk.

Gently slit the top of the wrapped salmon parcels with a small sharp knife to create vents for steam to be released.

Bake them for 20 minutes, until the pastry is golden and flaky and the salmon fillets are cooked thoroughly.

Wrapping the Salmon Fillets

Warm up with a hot toddy. The combination of whisky, honey, lemon, cinnamon and cloves really packs a punch and is great for entertaining in winter

Hot toddy

Johnnie Walker Black Label Scotch Whisky

tsp honey

cinnamon snapped

Whisk the Johnnie Walker Black Label Scotch Whisky and honey together and split between 2 heatproof glasses. Add half of the cinnamon stick to each, then top up with 200ml boiling water.

Add a splash of lemon juice to each, then taste and add more to your preference. Finish each with a slice of lemon, studded with a clove, and serve immediately.

Go for a stale baguette or sourdough over a sliced white loaf to make this creamy bread sauce. It makes an ideal accompaniment at Christmas or a Sunday lunch

Extra creamy bread sauce

onion chopped

star anise

bay leaf

thyme

stale crustless white bread

tbsp clotted cream

Simmer the milk, butter, onion, cloves, star anise and herbs in a pan for 20 mins. Can be done the day before and left to infuse in the fridge. Strain the mixture and return the liquid to the pan. Place back on the heat and scatter in the breadcrumbs.

Simmer and stir for 3-4 mins until you have a thick sauce. Stir in the clotted cream and nutmeg, season generously and serve. Can be made up to three days ahead; reheat on the hob or in the microwave on medium for three mins.

Spruce up brussels sprouts for Christmas Day with the addition of garlic, lemon and chilli. The result is a flavourful vegan side dish that’s healthy too

Chilli-charred brussels sprouts

brussels sprouts trimmed

olive oil

garlic

chilli flakes

Bring a pan of salted water to the boil. Add the brussels sprouts and cook for 4-5 mins until just tender, then drain and leave to cool a little before slicing in half vertically.

Meanwhile, heat 3 tbsp olive oil in a large frying pan over a medium heat, add the garlic and cook until golden but not burnt, around 4 mins. Use a slotted spoon to remove the garlic and discard. Add the chilli flakes and a big pinch of salt to the oil, then put the sprouts cut-side down in the pan, and leave them to cook for around 10 mins. Don’t be tempted to move them – this ensures that they get some colour. Add the remaining olive oil and the lemon juice, then cook for a few mins more.

Tip onto a large serving platter, top with lemon zest and season. These will hold in a low oven for 20 mins while you get everything else ready.

Top 11 festive recipes recipes from across the web

The most viewed festive recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Marmalade Glazed Roast Duck

Pickled red cabbage with walnuts & ...

Butternut, sage & hazelnut quiche

10-minute mincemeat

Sticky treacle-glazed ham

Chocolate & chestnut truffle torte

Last-minute Christmas loaf cake

Individual Salmon en Croute

Hot toddy

Extra creamy bread sauce

Chilli-charred brussels sprouts

Top 11 festive recipes recipes from across the web

The most viewed festive recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Marmalade Glazed Roast Duck

Pickled red cabbage with walnuts & ...

Butternut, sage & hazelnut quiche

10-minute mincemeat

Sticky treacle-glazed ham

Chocolate & chestnut truffle torte

Last-minute Christmas loaf cake

Individual Salmon en Croute

Hot toddy

Extra creamy bread sauce

Chilli-charred brussels sprouts

The most viewed festive recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine