Your Christmas menus
Still can’t decide what to serve on the 25th? Our festive meal plans are here to help with your own special day.
Menu 1: Special but affordable
Pork is one of our most cost-effective meats and Jan Bilton’s stuffed loin is delicious and looks very festive, too. Serve with Warren Elwin’s kumara gratin (the sweetness goes so well with pork) and some steamed green beans.
Geoff Scott marries his favourite festive desserts: a strawberry-topped pav strewn with warmed Christmas pudding. A small store-bought pud will do the job. Alternatively a chocolate mousse is simple to make and always looks impressive. This one is served with coffee-flavoured mascarpone. Top with fresh berries or other fruit of choice.
For more, see our Affordable Christmas collection.
Menu 2: De-stress with a make-ahead spread
Most of the components of these recipes can be made well before the guests arrive. The salmon can also be served cold so all that’s left to do is carry it all to the table and pour yourself another glass of bubbly. For more, see Ray’s Get the Idea prep-ahead festive ideas.
To start: Pork and pistachio terrine. Serve with thin slices of crunchy baguette.
Main: Side of salmon.
Serve with asparagus and fennel salad with lemon and hazelnuts. Toss the nuts through just before serving. And accompany with Geoff Scott’s potato and roast shallot salad.
8 festive feasts (see menus and recipes here)
Jan Bilton’s buttermilk panna cotta is Christmas and holiday friendly. It’s so easy, is whipped up in the microwave and can be made two days before serving.
Attention newbie Christmas cooks
Never hosted Christmas before? Our beginner’s guide to the big day is here to help you plan your menu and help you master a few techniques along the way. From how to glaze a ham and carve a turkey to sauces and trimming, even Annabel Langbein’s super easy three-ingredient Christmas cake.
An oldie but a goodie
Even ardent cocktail haters find themselves saying yes to a French 75. Not too sweet, it’s a classic (it was created in 1915 at the New York bar in Paris). It will sit very happily in any menu you serve on the day.