15 December recipes

Cauliflower ragu on three plates next to glasses of red wine

Sweet potato muffins

Discover more sweet potato recipes here.

Get ahead and bake a batch of sweet potato muffins for lunch in the week – they keep well in the fridge. They also make for a great speedy breakfast or brunch.

Sweet potato muffins in a stack on a shiny plate

Cauliflower

Related to broccoli, a cauliflower’s head (the curd) is actually made up of hundreds of undeveloped flower buds. That collection of buds should be pure white when buying, and held within crisp green leaves, which can also be steamed and eaten, too.

Cauliflower ragu

Enjoy this great alternative to a meat ragu. Made using cauliflower, it’s cheaper and sneaks in an extra one of your 5-a-day, while the anchovy adds a deep, rich flavour. Find more cauliflower recipes here.

Apples

British apples are at their best during the later seasons. Go for fruit that’s not bruised and wrinkly, and don’t be fooled by shiny skin – quite a few apples are waxed purely for aesthetic reasons.

Gingerbread apple butter

Spread this gingerbread apple butter on crumpets, stir into a bowl of hot porridge, use on a cheeseboard or as part of a sauce for some juicy pork chops. Check out more apple recipes here.

Savoy cabbage

Named after a region in France, Savoy cabbage is mild in taste and, due to its large, robust leaves, holds up well when cooking. The leaves are especially good for stuffing.

Savoy cabbage thoran

Enjoy this simple Savoy cabbage thoran, or cabbage fry, a dry vegetable dish originating from Kerala. The key ingredients are coconut, chilli and spices. We have more cabbage recipes here.

Savoy cabbage gratin

Chunky wedges of Savoy cabbage are roasted until browned and then baked in a rich cheesy sauce with thyme – the perfect accompaniment to a roast.

Tray of cabbage gratin with a spoon sticking out

Chestnuts

Although chestnuts start to fall in autumn, their creamy, nutty flavour is synonymous with festive recipes, and their deep mahogany shells makes them easy to store until December. Find them glacéed as treasured sweets, puréed and folded into cream for desserts or simply sold in their shells ready for roasting on the open fire (I serve mine with a little dipping dish of salt ready for dunking once roasted). You can buy them cooked and vacuum packed (great to have on hand) or make a cross in the shells with a sharp knife and roast at 200C/180C fan/gas 6 for 20 mins until their shells start to peel back to reveal the softened, creamy yellow flesh inside.

Chestnut stuffing with dates and molasses

Impress guests over the festive period with our epic stuffing recipe, featuring chestnuts, sausagemeat, sage leaves and sour cherries

Brussels sprouts

Cultivated in Belgium in the 16th century (hence the name), brussels sprouts are a relative of cabbage, so share a similar flavour profile of slight mustard, sweet and (some people think) bitter. Often overcooked if boiled, which brings out more of their bitterness, stir-frying or roasting is the best method of cooking. They can also be eaten raw, finely shredded and added to slaws or salads.

Marmalade-glazed sprouts with chestnuts

Give Christmas sprouts an effortless twist with marmalade, chestnuts and thyme. Frying steamed sprouts in butter lends colour and a velvety shine to your veg.

Parsnips

These sweet roots are a member of the carrot family. In season from September to March, they’re at their best in the cooler months, which is exactly when you want to eat the warming comfort foods they’re suited to – roasted and served with a Sunday dinner, whizzed into a silky smooth soup or simmered in a slow braise. Their sweetness and robust texture make them great additions to vegetarian mains.

Parsnip, sage and apple wellington

Our best vegan Wellington recipe, stuffed with fried parsnips, mushrooms, lentils, crispy sage and sweet apple. It's the perfect Christmas Day centrepiece.

A vegan wellington with one slice cut off it at the end

Clementines

Little moments of pure sunshine and sweetness which bring brightness to the darker months – clementines are part of a handful of fruits (mostly citrus) that are in season in the winter months due to them being imported from warmer climes. They are a hybrid of an orange and a mandarin, grown for their easy-peel skin and lower acidity over regular oranges. Pile into a bowl for an easy festive table centrepiece, or stud with cloves and allow to scent a room.

Panettone and clementine tiramisu

Layers of coffee-soaked panettone, candied peel, Cointreau mascarpone and cocoa powder make for a showstopping dessert that's perfect for Christmas Day.

A large tiramisu panettone on a cake stand

Clementine and bream crudo

With only a handful of ingredients, minimal prep and no cooking, you'll have an effortless restaurant-style starter in a matter of minutes.

A single serving of bream crudo with vegetables on the side

Pomegranate

Fragrant, sweet pomegranate seeds are encased in a leathery red husk. The fruit grows on trees throughout the Middle East, India and the Mediterranean. Their rich history is tangled in symbolism for fertility and abundance, and their tiny ruby seeds add a pop of colour and crunch to sweet and savoury dishes. Their flavour is sweet, tart and floral, and brings freshness to winter salads, but can also be used as a garnish on lamb dishes, to add a pop of zing to a slaw or mixed with citrus for a festive fruit salad.

Rose and pomegranate meringues

Ruby-red pomegranate seeds and fragrant rose water are the stars in this festive meringue dessert, served with a sprig of fresh mint and real rose petals.

Several meringues on serving plates with a bright red sauce on top

Cranberries

Jewels of winter, these crimson fruits are often simmered with sugar to make jam, and served alongside turkey for Christmas. However, these tart gems offer so much more than just a festive condiment. Their sweet-sour nature lends them to refreshing, zingy desserts, such as fools, crumbles and pies.

Cranberry tart with cinnamon cream

Fill your tart with a Rudolph-red cranberry curd for the ultimate festive dessert this Christmas. Serve with sweet whipped cinnamon cream.

A bright red sweet tart with Christmassy paraphernalia in the background

Duck

Roast duck with sherried shallots

Sweet sherry and meltingly soft shallots pair well with rich, gamey duck in this effortless main for two. Serve with buttery mashed potatoes, or roast potatoes and some greens.

A roast duck main with side dishes in the background

Leeks

With a subtle onion flavour, leeks add a hint of allium without overpowering a dish. They can also be used in their own right, steamed and buttered or stirred through a rich cheese sauce. Cut down the length of the green part to separate the layers, and fan out under cold running water to remove any grit. The green parts are often discarded or used for stock, but when they’re double cooked and swimming in cheese sauce, they offer a wonderful texture to leek gratin.

Blinis toppings

These blinis are a perfect canapé for festive gatherings, as they’re simple to prepare and versatile. Try topping with sweet charred leeks and whipped ricotta for a vegetarian option.