Healthy Christmas dinner Recipes
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- carrot (6)
- pork (4)
- onion (3)
- parsnip (3)
- chicken (2)
- egg (2)
- orange (2)
- pastry (2)
- turkey (2)
- aubergine (1)
- beef (1)
- beetroot (1)
- brussel-sprouts (1)
- cheddar (1)
- courgette (1)
- fish (1)
- garlic (1)
- goats-cheese (1)
- ham (1)
- honey (1)
- leek (1)
- mushroom (1)
- pancetta (1)
- parsley (1)
- pear (1)
- potato (1)
- stilton (1)
- sweet-potato (1)
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Cranberry-glazed roast ham
Try our cranberry-glazed roast ham recipe
By GoodtoKnow Published
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Vegetarian stuffing
Quinoa and vegetable stuffing is super tasty and the perfect option if you're vegan or vegetarian, but even the meat-eaters at home will love it!
By Octavia Lillywhite Published
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Cranberry relish
A delicious fruity relish to accompany your roast turkey. The tender cranberries are served whole for an extra burst of flavour
By GoodtoKnow Published
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Citrus-roasted chicken
Add a little festive flavour to chicken this Christmas by roasting chicken with clementines. Once cooked, sprinkle with parsley for extra flavour
By Sue McMahon Published
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Green beans and Brussels sprouts
Brussels sprouts and beans with mint butter is a lovely way to spruce up a tired sprouts recipe. This simple recipe is ready in under 25 minutes
By Octavia Lillywhite Published
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The Hairy Bikers' fondant potatoes
Fondant potatoes are a delicious upgrade to the traditional roasties - flavoured with garlic, thyme and butter.
By Hairy Bikers Published
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Apple sage turkey
Woman's Weekly's cider-roasted turkey with apple and sage stuffing is the centrepiece to your festive feast! The cider makes the tukey nice and juicy and goes lovely with the apple in the stuffing
By Octavia Lillywhite Published
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Buttered Chantenay carrots
These carrots are delicious and sweet with a thick glaze. Perfect for your Christmas dinner or a special roast, the glaze brings an extra depth of flavour to your meal
By GoodtoKnow Published
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Ginger carrots and parsnips
Ginger carrots and parsnips are a perfect spiced-up version of traditional glazed carrots. The syrup adds a bright, fiery flavour
By Octavia Lillywhite Published