Great British Food - Christmas 2025

Build your feast with our creative (and delicious) ideas 16 SENSATIONAL FESTIVE SIDE DISHES CHOOS E YOUR CHR I STMAS CENT R E P I ECE Turkey is the classic choice, especially for a crowd, but more andmore of us are opting for a prime beef cut (such as bone-in rib) or even goose (ideal if you’re cooking for six or less). Pescatarians might choose a salmon Wellington. And vegetarians have even greater choice – but many will stick to the nostalgic familiarity of a nut roast. Take a look at our award winners on pages 128-168 for festive centrepiece inspiration. 1 ROAST POTATOE S Allow two large potatoes per person (which will give you those vital leftovers). You can prepare them the day before to save oven space on 25th December. Select floury potatoes (we like King Edwards), peel, and cut each one into thirds, angling the knife so they’re almost triangular in shape. Bring a large saucepan – a stock pan is ideal – of water to the boil, add the potatoes, and par boil for 10minutes. Drain and allow to cool. While cooling, pour enough oil, duck or goose fat or beef dripping into roasting tins to coat the entire base of the tin by around 2mm. Pour the drained spuds into the tins, shake them around to roughen the edges, and throw in some woody herbs like rosemary, sage and thyme. Season, and roast for 45 minutes at 200ºC. Cooking in a cold tin allows the potatoes to soak upmore fat, which is what give you those glistening, golden edges. Allow to cool, then on the day crisp up in a very hot oven. They will be soft in the middle, and gloriously burnished on the outside. 3 BRUSS E LS S P ROUT S Get ahead at the beginning of Christmas week and buy yours from a local farm shop, or on stalks from the supermarket. The night before, peel away any brown parts from the outsides of the sprouts and wash thoroughly to remove any grit. Contrary to popular belief, you don’t need to cross the bottoms of your sprouts! You can lightly steam them on Christmas Eve for five minutes to cook through, plunging straight into cold water afterwards. Then, on Christmas Day finish them off by sautéing in olive oil, a little butter and some herbs, with a splash of balsamic vinegar. Season well. I f you’re anything like us at teamGBF, chances are you’ve got a foodie shopping list as long as both arms for Christmas, and amenu that reads like a novel. We agree, this is a time of decadence and indulgence, but you also don’t want to be running around like a headless chicken (or should that be turkey) on Christmas Day, worrying about burning the roasties, ruining the Yorkshire puddings, or turning the sprouts tomush because you’ve given yourself toomuchwork. Followour plan to take the burden off. 2 YORKSH I R E PUDD I NGS Prepare the batter up to two days before, sealing in a tub in the fridge. Whisk together 100g plain flour, a large pinch of salt and 3 free-range large eggs. Whisking these first prevents lumps. Once the flour is fully combined with the eggs, whisk in 225ml milk until smooth. On the day coat the base of a 12-hole cupcake or Yorkshire pudding tin with oil or fat (fat skimmed from the turkey pan is wonderful) and place in a very hot oven (230ºC). Pour your batter into a jug for ease, and then decant evenly and carefully into your prepared pan. Cook for 15-20minutes until risen and golden. We suggest making these the last thing that goes in the oven. COMP L EMENT WI TH THE C L ASS I CS There are a few things Christmas lunch (or dinner) can’t be without, and these include roast potatoes, Yorkshire puddings, Brussels sprouts and stuffing. They are the critical backbone on which to build your meal. greatbr i t i shfoodawards.com 100 FEATURE | FEST IVE S IDE DI SHES