Christmas menus

Christmas menus

Christmas menus

Christmas
menus

Planning your Christmas feast? Explore and shop our curated festive menus, combining star picks from this year’s Entertaining selection with wine pairings and tips from our food editor Sophie Pryn to make your sharing spread really shine. 

Menu 1: The proper Christmas dinner

Almost all of the hard work has been done for you in this Big Day menu made easy.
Serves: 6

Menu 1: The ultimate Christmas dinner

Almost all of the hard work has been done for you in this Big Day menu made easy.
Serves: 6 

Menu 1: The ultimate Christmas dinner

Almost all of the hard work has been done for you in this Big Day menu made easy.
Serves: 6

No.1 Slow Cooked Double Butter Basted Free Range Turkey Crown

Starter: 

No.1 Prawn, Crab & British Lobster Cocktail

Garnish with: 

No.1 Sicilian Lemon Pearls

Centrepiece: 

No.1 Slow Cooked Double Butter Basted Free Range Turkey Crown

Serve with: 

  • Goose Fat Roast Potatoes
  • 24-piece No.1 British Free Range Garnish Pack 
  • No.1 Turkey Gravy
  • No.1 Sourdough Bread Sauce 
  • No.1 Ultimate Cauliflower Cheese 
  • No.1 Red Cabbage 
No.1 Jewelled Christmas Pudding with Cointreau, served with No.1 Extra Thick Scotch Whisky & Stem Ginger Cream

Dessert: 

No.1 Jewelled Christmas Pudding with Cointreau, served with No.1 Extra Thick Scotch Whisky & Stem Ginger Cream

Villa Maria Reserve Sauvignon Blanc

Pair with: 

From New Zealand's Wairau Valley, this crisp white has ripe, tropical-fruit notes and a smooth mouthfeel. A winner with roast turkey and all the trimmings.

Shop now: Villa Maria Reserve Sauvignon Blanc

 

Level up:

To make your own gravy, heat 1 litre chicken or turkey stock in a pan. Add 100ml Marsala and bubble for 2 minutes. Beat together 3 tbsp turkey fat and 3 tbsp flour in a saucepan, then gradually whisk in the stock until smooth. Pour in the turkey resting juices and reduce for 20-30 minutes until it reaches your desired consistency.

Menu 2: The crowdpleaser feast

Not just for Christmas Day, this flexible seasonal menu will bring the wow-factor to any festive do.
Serves: 6

Menu 2: The crowdpleaser feast

Not just for Christmas Day, this flexible seasonal menu will bring the wow-factor to any festive do.
Serves: 6 

Menu 2: The crowdpleaser feast

Not just for Christmas Day, this flexible seasonal menu will bring the wow-factor to any festive do.
Serves: 6

No.1 Fish Pie tartlets

Starter: 

No.1 Fish Pie Tartlets

Serve with: 

A crisp green salad

Centrepiece: 

No.1 Slow Cooked Perfectly Pink British Wing Rib of Beef

Serve with: 

  • No.1 Potato Dauphinoise 
  • Classic Vegetable Selection
No.1 Frosted Raspberry Snowflake

Dessert: 

No.1 Frosted Raspberry Snowflake

Paolo Leo Primitivo di Manduria DOP

Pair with: 

From the heel of Italy, this beautifully balanced red is packed with dark-fruit flavours. A reliable match for hearty winter meats, it's also a great gift for food lovers. 

Shop now: Paolo Leo Primitivo di Manduria DOP

Level up:

Make a flavourful herby crust for the beef by mixing 1 tbsp Dijon with 100g fresh white breadcrumbs, 2 tbsp chopped fresh rosemary and 2 tbsp chopped fresh thyme; season. Brush 1 tbsp Dijon over the beef fat and press the crust onto it, then cook according to pack instructions, covering with oiled foil if the crust browns too quickly.

Menu 3: The Boxing Day spread

Lay everything out on the table, bring everyone together and get stuck in.
Serves: 6

Menu 3: The Boxing Day spread

Lay everything out on the table, bring everyone together and get stuck in.
Serves: 6 

Menu 3: The Boxing Day spread

Lay everything out on the table, bring everyone together and get stuck in.
Serves: 6

No.1 Slow-cooked Triple Citrus Marmalade Gammon

Savoury:

  • Cheese & Olive Tapas Skewers 
  • No.1 Turkey Rillette with Cranberry & Red Wine Jelly 
  • Alpine Fondue-Inspired Quiche 
  • No.1 Slow-cooked Triple Citrus Marmalade Gammon
  • No.1 Smoked Salmon & Cucumber Hidden Centre Terrine 
  • No.1 Red Onion & Shallot Tarte Tatin 
  • No.1 Sausage Roll Yule Log 
No.1 Jewelled Winter Berry Panna Cotta

Sweets:

  • No.1 Jewelled Winter Berry Panna Cotta
  • No.1 Mini Cakes Winter Selection
Yalumba Galway Vintage Shiraz

Pair with: 

From Australia's oldest family-owned winery, this classic Barossa Shiraz is smooth and full bodied with rich dark fruit and a hint of spice.  A wonderful match for a glazed Christmas ham.

Shop now:  Yalumba Galway Vintage Shiraz

 

Level up:

Add colour and freshness to this spread with a sharply dressed chicory salad and a crunchy slaw made of shredded Brussels sprouts, thinly sliced apples, yogurt, mustard and pomegranate seeds. Stock up on crackers and plenty of crusty bread and serve those leftover roasties, too.

Menu 4: The veggie celebration

A Christmas feast for non-meat eaters.
Serves: 6

Menu 4: The veggie celebration

A Christmas feast for non-meat eaters.
Serves: 6 

Menu 4: The veggie celebration

A Christmas feast for non-meat eaters.
Serves: 6

No.1 Mushroom, Malbec & Port Wellington

Starter: 

No.1 Baking Brie with a Cranberry & Port Glaze

Serve with: 

A crusty baguette

Centrepiece: 

No.1 Mushroom, Malbec & Port Wellington

Serve with: 

  • No.1 Red Cabbage 
  • No.1 Potato Dauphinoise
  • No.1 Chantenay Carrots & Baby Parsnips with Maple & Orange Glaze
No.1 Clementine & Honey Meringue Dessert (frozen)

Dessert: 

No.1 Clementine & Honey Meringue Dessert (frozen)

Cune Rioja Blanco Barrel-fermented

Pair with: 

If Spanish is more your thing, this white Rioja is an elegant wine for the Christmas dinner table. Ageing in oak creates toasty, vanilla notes.

Shop now: Cune Rioja Blanco Barrel-fermented

 

Level up:

To make an easy sauce for the Wellington, strain 2 x 400g cans French Onion Red Wine Soup into a pan, reserving the onions. Add 100ml dry sherry, then bring to a simmer and reduce, stirring, until it coats the back of the spoon. Return the onions to the pan to warm with a knob of butter and black pepper.

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