Christmas dinner—it’s the star of the season, the reason we dust off the good china, and the one meal we plan with military precision. But who says tradition can’t have a little fun? This year, we’re taking the classics and giving them a modern makeover, because your holiday table deserves more than just turkey and soggy sprouts.

Our festive menu is all about elevating the flavours you love with a playful twist. Start with the elegance of king prawns and smoked salmon, dressed to impress with a zesty lemon-dill drizzle. For the main event, we’re swapping the predictable bird for a glorious herb-crusted roast lamb, paired with a rich red wine gravy that’s worthy of its own standing ovation. And let’s not forget the accompaniments—crispy Hasselback potatoes and Brussels sprouts sautéed with bacon and chestnuts that might even convert the sprout skeptics.

We’ve also included a Christmas Day cheat sheet because we know the last thing you want to do is spend the holiday glued to the oven timer. So pour yourself a glass of something festive, crank up the holiday tunes, and let’s make this year’s Christmas feast one to savour and celebrate!

STARTER

King Prawns & Smoked Salmon with Avocado-Tomato Salsa

Enhance your festive starter by incorporating diced avocado and tomatoes, adding a fresh and creamy dimension to the dish.

Ingredients: Serves: 4

Prep Time: 20 minutes    Cook Time: 5 minutes

• 12 large king prawns, peeled and deveined

• 4 slices of smoked salmon

• 1 ripe avocado, diced

• 2 medium tomatoes, deseeded and diced

1 tbsp olive oil

• 1 garlic clove, minced

• 1 tbsp fresh dill, chopped

1 tbsp lemon zest

• 2 tbsp lemon juice

2 tbsp olive oil

• Salt and pepper to taste

• Microgreens, to garnish (optional)

Method

Prepare the Salsa: In a bowl, gently combine the diced avocado and tomatoes. Drizzle with 1 tablespoon of lemon juice and season with salt and pepper. Set aside.

Cook the Prawns: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the prawns and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from the pan and set aside.

Prepare the Dressing: In a small bowl, whisk together the garlic, dill, lemon zest, remaining lemon juice, 2 tablespoons of olive oil, salt, and pepper until well combined.

Assemble the Dish: On individual serving plates, arrange a slice of smoked salmon. Top with a spoonful of the avocado-tomato salsa, then place three cooked prawns on top. Drizzle the lemon-dill dressing over the prawns and salmon.

Serve: Garnish with microgreens, if desired, and serve immediately.

MAIN COURSE

Herb-Crusted Roast Lamb with Roasted Garlic & Red Wine Gravy

Ingredients: Serves: 4-6

Prep Time: 20 min
Cook Time: 1 hr 20 min (for medium rare)

1.5kg (3.3 lbs) bone-in leg of lamb

4 cloves garlic, minced

2 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

2 tbsp Dijon mustard

2 tbsp olive oil

Salt and freshly ground black pepper

250ml (1 cup) red wine

300ml (1¼ cups) beef or lamb stock

2 tbsp butter

Method

Prepare the lamb: Preheat your oven to 180°C (350°F). In a small bowl, mix the garlic, rosemary, thyme, mustard, olive oil, salt, and pepper to form a paste. Rub this herb mixture all over the lamb.

Roast the lamb: Place the lamb on a roasting rack in a roasting pan. Roast for 1 hour and 20 minutes for medium-rare (adjust time depending on the size of the lamb and desired doneness). Baste the lamb occasionally with the juices in the pan.

Rest the lamb: Remove the lamb from the oven and let it rest for 10-15 minutes before carving.

Make the gravy: While the lamb rests, pour the roasting juices into a saucepan. Add the red wine and simmer until reduced by half. Add the stock and bring to a simmer. Stir in the butter to finish the gravy. Season with salt and pepper to taste.

Serve: Slice the lamb and serve with the red wine gravy on the side.

ACCOMPANIMENTS

Crispy Hasselback Potatoes

Ingredients: Serves: 4

Prep Time: 10 min    Cook Time: 45 min

• 8 medium potatoes (such as Maris Piper or Yukon Gold)

3 tbsp olive oil

2 tbsp butter, melted

1 tsp fresh thyme, chopped

Salt and pepper

Method

Preheat your oven to 200°C (400°F).

Slice the potatoes thinly, making sure not to cut all the way through (leave about 1cm at the bottom).

Drizzle the potatoes with olive oil and melted butter. Sprinkle with thyme, salt, and pepper.

Roast for 40-45 minutes until golden and crispy on the outside, tender inside.

ACCOMPANIMENTS

Sprouts with Bacon & Chestnuts

Ingredients: Serves: 4

Prep Time: 10 min    Cook Time: 15 min

• 300g Brussels sprouts, trimmed and halved

• 100g smoked bacon lardons

• 50g chestnuts, chopped

• 1 tbsp olive oil

• Salt and pepper

Method

Heat the olive oil in a large pan over medium heat. Add the bacon lardons and cook until crispy.

Add the Brussels sprouts and chestnuts to the pan. Cook, stirring occasionally, for 8-10 minutes until the sprouts are golden and tender.

Season with salt and pepper and serve immediately.

CHRISTMAS DAY CHEAT SHEET

Timings

Morning:

8:00 AM: Preheat the oven for the lamb (if roasting). Prep the vegetables and potatoes for the sides.

8:30 AM: Prepare the starter (king prawns and smoked salmon). Keep chilled until ready to serve.

9:00 AM: Begin preparing the lamb for roasting and seasoning the potatoes for Hasselbacks.

Midday:

12:00 PM: Put the lamb in the oven.

12:30 PM: Prep the Brussels sprouts and bacon, ready to cook just before serving.

1:00 PM: Put the Hasselback potatoes in the oven.

Afternoon:

1:40 PM: Remove the lamb from the oven to rest.

1:45 PM: Cook the sprouts and bacon while the lamb rests.

2:00 PM: Slice the lamb and serve,
with all sides and gravy prepared.