Jamie Oliver's Christmas Cookbook

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All of Jamie’s recipes are tried and tested, with clear instructions and handy ‘Get Ahead’, ‘Love Your Leftovers’ and ‘Mix It Up’ tips. With sticky, caramelised onions, sweet garlic, bay, fresh thyme and buttery puff pastry, this is Jamie’s easy and savoury twist on a tarte tatin. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover with a double layer of tin foil and a clean tea towel, and leave to rest for up to 2 hours while you crack on. Good book for: Christmas lovers, first time Christmas dinner cooks and experienced home chefs looking for some twists on traditional favourites.

best Jamie Oliver Christmas recipes - The Happy Foodie The best Jamie Oliver Christmas recipes - The Happy Foodie

Higher-welfare birds generally have more intramuscular fat, which means they cook quicker than standard, lean birds. Jamie’s got you covered with this medley of succulent roast meats, best served with his crispy hasselback potatoes (below). With pages of beautiful photography, drool-worthy recipes and Jamie’s infectious Christmas enthusiasm, you’ll want to start planning your festive feast right now! You want to cook a higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo.Keep warm over the lowest heat until needed, adding any extra resting juices from the turkey before serving. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. You want to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly’s turkeys, or 70ºC for a supermarket higher-welfare or standard bird. To flavour your Negroni, simply mix the gin, vermouth, Campari or bitter liqueur and peppercorns together. Leave overnight, or for a couple of days, so the flavours infuse, leaving you with a light, sweet, bitter, spicy dimension to your cocktail.

Jamie Oliver’s Christmas Cookbook - The Happy Foodie

Loaded with sticky dates, raisins and cranberries, plump apricots, nutty pecan and fiery crystallised ginger, served with a swig of boozy bourbon and sweet golden syrup, Jamie’s Christmas pudding is the perfect way to round off your festive feast. Jamie Oliver's Christmas Cookbook ispacked with all the classics you need for the big day and beyond, as well as loads of delicious recipes for edible gifts, party food and new ways to love those leftovers. Cover the bird with your rashers of bacon, stretching and weaving them into a criss-cross pattern however you like. Remembering to work out enough time for the bird to come up to room temperature, to cook, and to rest for 2 hours will determine when you start cooking and when you eat. Get creative with your turkey leftovers and transform them into Jamie’s turkey sloppy joes, packed with succulent pulled meat, crunchy veg and plenty of gravy.The residual heat will continue to cook the bird, giving the juices time to travel back throughout the meat, meaning a juicier bird all round. If you’ve got a 7kg bird, like I had here, do it for just over 3 hours, based on the guideline timings above.

Pink pepper negroni | Drink recipes | Jamie Oliver recipe Pink pepper negroni | Drink recipes | Jamie Oliver recipe

Whether you’re cooking a full-on vegetarian Christmas feast or seeking a few meat-free extras, Jamie Oliver is here to help you out. Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection. Find recipes from Jamie Oliver’s 2023 Channel 4 cookery TV series 5 Ingredient Meals and accompanying cookbook 5 Ingredients Mediterranean.

Make the filling the day before, then finish baking it in on the day for a show-stopping vegetarian centrepiece. Pour in up to 2 litres of boiling kettle water and simmer until the gravy is the consistency of your liking, then stir in the cranberry sauce. The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done.