![christmas party food ideas canapes starters main courses nibbles 2019 guie](/https/www.telegraph.co.uk/content/dam/food-and-drink/2018/11/29/crab-parsley-caper-toasts_trans_NvBQzQNjv4Bqeo_i_u9APj8RuoebjoAHt0k9u7HhRJvuo-ZLenGRumA.jpg?imwidth=680)
The ultimate guide to Christmas party food, from cracking canapes to main courses for sharing
![christmas party food ideas canapes starters main courses nibbles 2019 guie](/https/www.telegraph.co.uk/content/dam/food-and-drink/2018/11/29/crab-parsley-caper-toasts_trans_NvBQzQNjv4Bqeo_i_u9APj8RuoebjoAHt0k9u7HhRJvuo-ZLenGRumA.jpg?imwidth=680)
My favourite cooking at Christmas is not for the big day itself, but the ones that run up to it. These meals are less pressurised (they don’t come with a weight of expectation) and are usually eaten with friends.
Everything from a mince pie with a glass of mulled wine to a shared Christmas sandwich gives me pleasure because it’s a time when stopping – at least for a drink with an old pal, and the odd carol service – is mandatory. I love the general bonhomie that accompanies this period.
It’s also a time when you can push the boat out on the entertaining front. You don’t have to serve the following meal in its entirety – though it’s designed to work like that – you can choose to pick and mix.
The menu is British but not rigidly so. It can be either a (fairly grand) lunch or a dinner, and I’ve shared a vegetarian main course as well as a meat one. You can, of course, just serve one of the canapés, and choose another vegetable to go with the beef rather than the wintry salad (try baked red chicory or fennel, or a watercress and walnut salad if you want keep things simple).
If queen of puddings seems like too much last-minute hassle (it is glorious served slightly warm), then simply offer the cheese with the pears, or buy a good Christmassy sorbet.
One thing to note is that the cured salmon has to be done in advance, and its dressing is best made a few days before you want to serve it (likewise the potted cheese).
![smoked salmon for Christmas](/https/www.telegraph.co.uk/content/dam/food-and-drink/2018/11/29/entertaining-table_trans_NvBQzQNjv4Bqeo_i_u9APj8RuoebjoAHt0k9u7HhRJvuo-ZLenGRumA.jpg?imwidth=350)
The thing that always slows me down, when cooking special meals like this, is not having chosen all my serving plates and dishes in advance (and I should know, as I’ve just cooked a festive dinner for 12, and had no plates for the pudding and completely ran out of spoons).
Sort that out the day before. It’s completely human not to be organised, but it isn’t good for your stress levels.
Enjoy every festive bite. Sharing food with friends is one of the very best things about Christmas.
A FESTIVE DRINK
Mulled cider
![Mulled cider](/https/www.telegraph.co.uk/content/dam/food-and-drink/2018/11/29/mulled-cider_trans_NvBQzQNjv4Bqeo_i_u9APj8RuoebjoAHt0k9u7HhRJvuo-ZLenGRumA.jpg?imwidth=350)
You can make a non-alcoholic version of this with apple juice, for children or drivers, but for that I only use six allspice berries, half the ginger, four pieces of orange zest and no added sugar. You can put the spices in a little bag for this, made out of muslin, but I prefer to see them just floating in it.
MAKES
roughly 1.3 litres
INGREDIENTS
- 1 litre dry cider
- 100g soft light brown sugar (or granulated is fine – don’t buy anything special for this)
- 8 allspice berries
- 15g piece of root ginger
- 1 cinnamon stick
- 6 broad strips of orange zest
- juice of ½ lemon
- 200ml rum
- 2 tbsp Cointreau
METHOD
- Put the cider into a saucepan with all the other ingredients and heat gently, without boiling, stirring to help the sugar dissolve.
- Simmer gently for a few minutes then leave on the hob – with the heat turned off – ready to be reheated once your friends arrive.
SUPER SNACKS AND CANAPÉS
Cheddar-cheese puffs
![Cheddar-cheese puffs](/https/www.telegraph.co.uk/content/dam/food-and-drink/2018/11/29/cheddar-puffs_trans_NvBQzQNjv4Bqeo_i_u9APj8RuoebjoAHt0k9u7HhRJvuo-ZLenGRumA.jpg?imwidth=350)
These require some last-minute attention, but are worth it – everybody loves them.
MAKES
about 30
INGREDIENTS
- 125ml milk
- 80g butter
- 125g plain flour, sifted
- 4 large eggs
- 150g extra-mature cheddar, finely grated
- ¼ tsp cayenne pepper
For finishing
- 2 eggs
- 1 tbsp milk
INGREDIENTS
- Preheat the oven to 210C/200C fan*/gas mark 6½.
- In a medium-sized saucepan, heat the milk and butter along with 125ml water and a teaspoon of salt until the mixture is boiling and the butter has melted.
- As soon as this happens remove from the heat and quickly tip in all the flour. Return to a gentle heat to cook out any moisture, beating well with a wooden spoon untilthe mixture is completely blended and comes away from the sides of the saucepan.
- Transfer the mixture to a bowl and beat in the eggs, one at a time. Don’t add another egg until the previous one is incorporated. It takes a lot of beating once you get to the fourth egg, but keep going. The mixture should be slightly stiff and glossy.
- Add 100g of the cheese, and the cayenne. The mixture won’t become completely smooth again once the cheese is in, but that’s fine.
- Line two baking sheets with parchment. You can use a tiny bit of the choux mixture as glue in the corners to keep the paper in place. Dip two spoons in hot water and use them to shape walnut-sized portions of the choux mixture into smooth balls. Place them on the sheets, about 6cm apart.
- To finish the puffs, beat the eggs, milk and a pinch of salt together. Carefully brush the choux balls with this and sprinkle with more cheese.
- Bake for 30-35 minutes, or until golden and puffed, and serve while they’re still warm.
*Diana’s conversions may differ slightly from the standard
Crab, parsley and caper toasts
![Crab, parsley and caper toasts](/https/www.telegraph.co.uk/content/dam/food-and-drink/2018/11/29/crab-parsley-caper-toasts_trans_NvBQzQNjv4Bqeo_i_u9APj8RuoebjoAHt0k9u7HhRJvuo-ZLenGRumA.jpg?imwidth=350)
MAKES
about 30
INGREDIENTS
- 1 baguette or 2 ciabatta loaves (you need enough bread to give you 30 slices)
- 175g mayonnaise
- 2 tbsp crème fraîche
- 1 lemon, zest finely grated, plus juice, to taste
- 3 tbsp parsley leaves, finely chopped
- 400g white crab meat, picked to get rid of any little shards of shell
- 1½ tbsp small capers, soaked in milk for 30 minutes
- unsalted butter, slightly softened, for spreading
- little sprigs of watercress or micro leaves, to serve
METHOD
- Preheat the oven to 190C/180C fan*/gas mark 5.
- Trim the ends off the baguette or ciabatta. Cut the bread into 30 thin slices and set these out in a single layer across two baking sheets.
- Bake for 8-10 minutes or until pale gold. You may need to turn the baking sheets around or swap them halfway through cooking to ensure even browning. Remove to a wire rack to cool.
- Mix together the mayonnaise, crème fraîche, lemon zest, parsley, crab and some seasoning.
- Rinse the capers in water, then drain well and pat them dry. Stir them into your mixture. Add a little lemon juice and taste. Adjust the seasoning if you need to.
- Thinly spread the toasted bread slices with the butter and spoon the crab mixture on top. Place a sprig of watercress or micro leaves on each one before serving.
*Diana’s conversions may differ slightly from the standard
A SPECIAL STARTER
Spice-cured salmon with treacle dressing
![Spice-cured salmon with
treacle dressing](/https/www.telegraph.co.uk/content/dam/food-and-drink/2018/11/29/cured-salmon_trans_NvBQzQNjv4Bqeo_i_u9APj8RuoebjoAHt0k9u7HhRJvuo-ZLenGRumA.jpg?imwidth=350)
The dressing here is pretty much the one given by Gary Rhodes in his book Fabulous Food. I’ve changed it only a little. It sounds like an unlikely accompaniment to salmon, but it works. The salmon itself is based on gravlax, however, I’ve used spices that Britain has loved for centuries, and might also put in a cure for ham. You can leave out the ginger if you prefer.
SERVES
8
INGREDIENTS
- 850g side of salmon, skin left on
- 50g sea-salt flakes
- 75g soft light brown sugar
- 1 tbsp coriander seeds, toasted and lightly crushed
- 2 tsp caraway seeds
- 1 tbsp black peppercorns, lightly crushed
- 2cm-square piece of root ginger, peeled and grated
- crème fraîche, to serve
- watercress leaves (lightly dressed with olive oil and lemon juice, if you like), to serve
For the dressing
- 2 shallots, very finely chopped (about 4 tbsp)
- 2 tbsp sherry vinegar
- 25 juniper berries, finely chopped
- 20 black peppercorns, lightly crushed
- 1 tbsp treacle (you might want a little more)
- 1 tsp honey, to taste
- 8 tbsp walnut oil
- 4 tbsp rapeseed oil
METHOD
- Run your hand along the surface of the salmon to check for little bones and remove any you find.
- Spread out a double layer of foil big enough to wrap the salmon in a roasting tin, or something else that will hold the fish and fit in the fridge.
- Mix the salt, sugar, spices and ginger together. Place the salmon on the foil, skin-side down. Sprinkle the curing mixture over this and wrap the salmon up tightly with cling film. Place a chopping board on top and weigh this down with tins.
- Put in the fridge for anything from two to five days, turning over the wrapped salmon every so often.
- The dressing can be made several days in advance. Put the shallots in a saucepan with the sherry vinegar, juniper berries and peppercorns, then boil until you have about one tablespoon of liquid left. Add the treacle and honey, then the oils.
- Heat gently and simmer for about three minutes. Add salt to taste, and more treacle or honey if it needs it. The dressing will seem quite strong, but it works with the salmon.
- Brush the spices off the surface of the salmon and cut it into slim slices, leaving the skin behind, as you would do with smoked salmon.
- Plate up the salmon slices with a little dressing around them. Add a generous spoonful of crème fraîche and a clutch of watercress, and serve with good brown bread.
FOR THE MAIN COURSE
Roast fillet of beef with beetroot and horseradish purée
![Roast fillet
of beef with horseradish purée](/https/www.telegraph.co.uk/content/dam/food-and-drink/2018/11/29/roast-beef_trans_NvBQzQNjv4BqM37qcIWR9CtrqmiMdQVx7H-8uD2V9HqTUCtIFK7nCfk.jpg?imwidth=350)
SERVES
8 as a main course
INGREDIENTS
- 1.8kg fillet of beef
- 1 tbsp olive oil or beef dripping
For the beetroot and horseradish purée
- 400g cooked beetroot (not pickled), chopped
- 1 small garlic clove, grated to a purée
- ½ lemon, zest finely grated, and juice to taste
- 1 tbsp white balsamic vinegar, or as needed
- pinch ground cinnamon
- 1 tbsp horseradish, freshly grated
- 2 tbsp crème fraîche
METHOD
- Preheat the oven to 220C/210C fan*/gas mark 7.
- Season the beef really well all over and heat the oil or dripping in a large frying pan. When the fat is smoking, add the beef and colour on all sides.
- Transfer the joint to a large tin and roast for 10 minutes, then turn the heat down to 200C/190C fan*/gas mark 6 and cook for another 20 minutes. Cover the meat with foil and leave to rest for 15-20 minutes.
- For the purée, put everything except the crème fraîche and lemon juice into a food processor, then whizz until smooth. Transfer to a bowl and stir in the crème fraîche.
- Add lemon juice to heighten the flavours, taste and season.
- Slice the beef and serve it with the horseradish purée on the side.
*Diana’s conversions may differ slightly from the standard
Baked baby pumpkins stuffed with wild mushrooms, leeks, fennel and cheese
![Baked baby pumpkins
stuffed with wild mushrooms, leeks, fennel
and cheese](/https/www.telegraph.co.uk/content/dam/food-and-drink/2018/11/29/suffed-pumpkins_trans_NvBQzQNjv4Bqeo_i_u9APj8RuoebjoAHt0k9u7HhRJvuo-ZLenGRumA.jpg?imwidth=350)
These aren’t complicated to make, but there are several steps. It’s best to make the stuffing ahead and partially bake the pumpkins, then all you have to do is stuff them and finish cooking just before serving. You need to bring the stuffing and the pumpkins to room temperature before the final bake. Use cheddar rather than Lincolnshire Poacher if you prefer.
SERVES
8 as a main course
INGREDIENTS
- 8 little pumpkins (a suitable size to serve each person)
- 120g butter, slightly softened
- nutmeg, freshly grated, to taste
- 2 fennel bulbs (not too small)
- extra-virgin olive oil, for tossing
- 3 leeks, trimmed, washed and cut into 2cm slices
- 100g spelt or barley, or mixed grains (spelt, barley and faro are lovely together)
- 500ml vegetable stock or water
- 20g dried wild mushrooms
- 400g chestnut mushrooms, finely sliced
- 3 thyme sprigs, leaves picked
- 1 garlic clove, grated to a purée
- 200g Lincolnshire Poacher cheese, grated
- 250ml double cream
METHOD
- Preheat the oven to 200C/190C fan*/gas mark 6.
- Cut the tops off the pumpkins and keep the ‘lid’ for each one.
- Scoop out and discard the seeds and fibres. Rub some butter inside each of the pumpkin cavities and season them. Sprinkle some nutmeg inside each one, too.
- Place these in a roasting tin and bake with the lids alongside for 15 minutes or so, or until the flesh inside is soft. Keep an eye on the lids as they may not need as long.
- Halve the fennel bulbs, trim the tops (reserving the fronds for later) and remove any tough outer leaves. Cut each half into 2-2.5cm-thick wedges, keeping them intact at the base. Toss the wedges with two tablespoons of olive oil and some seasoning, and put into a gratin dish or a roasting tin. Cover tightly with foil. Roast for about 20 minutes, or until the undersides of the fennel wedges are pale gold.
- Melt the rest of the butter (you need 40-50g) in a heavy-bottomed pan and cook the leeks over a medium heat for about five minutes, then turn the heat down, season, add a splash of water and cover.
- Sweat the leeks on a low heat for 10 minutes then add the grains, the stock or water and the dried wild mushrooms. Bring to the boil and cook for 15 minutes. The mixture should end up moist, but not sloppy (add more water if it becomes dry).
- Cook the chestnut mushrooms in a large frying pan in two batches. Heat 1½ tablespoons of oil and sauté each batch briskly to get a good colour. Season and continue to cook until the mushrooms have thrown out all their liquid and it has evaporated.
- Add this to the grain mixture along with the thyme, garlic and two-thirds of the cheese. Taste for seasoning. You can prepare the recipe up to this stage in advance.
- Divide the fennel wedges between the pumpkins (leaving their tops sticking out) and fill them with the mushroom stuffing. Drizzle the cream into each pumpkin and scatter on the rest of the cheese and the reserved fennel fronds.
- Place the pumpkins back in the oven and bake for 10-15 minutes, or until they’re cooked through and the cheesy tops are golden.
*Diana’s conversions may differ slightly from the standard
SPECTACULAR SIDES
Stacked potatoes with caraway and paprika
![Stacked potatoes with caraway
and paprika](/https/www.telegraph.co.uk/content/dam/food-and-drink/2018/11/29/stacked-potatoes-online_trans_NvBQzQNjv4Bqeo_i_u9APj8RuoebjoAHt0k9u7HhRJvuo-ZLenGRumA.jpg?imwidth=350)
It takes a while to prepare, but then you can put this in the oven and just forget about it, and it will look glorious. If you’re not partial to either caraway or paprika – though they go well with the beef dish – use thyme instead.
SERVES
8 as a side
INGREDIENTS
- 2kg Maris Piper potatoes (it makes life easier if they are roughly the same size)
- 125g butter
- 30ml extra-virgin olive oil or rapeseed oil
- 4 tsp caraway seeds
- 3 tsp paprika
METHOD
- Preheat the oven to 210C/200C fan*/gas mark 6½. You will need a large gratin dish, roughly 25 x 32cm, and 4-5cm deep.
- Fill a huge bowl with cold water. Slice the potatoes about 2mm thick (a mandolin, if you have one, is much better for this than a knife), dropping them in the water as you go.
- Melt the butter in a pan and add the oil, caraway seeds and paprika, along with some seasoning.
- Remove the potato slices in batches and dry really well on a tea towel. Drop them into a clean bowl, add some of the seasoned fat, toss, then stack the slices in the gratin dish. They should be standing up.
- Keep going until you have filled the dish with all the potatoes. You might have used up all the fat by now, but if not, keep the remainder back for basting while they cook.
- Give the potatoes a final seasoning and bake in the oven for 60-75 minutes. The potatoes should be completely tender and golden. If the top starts to get too dark, cover with foil. Serve piping hot.
*Diana’s conversions may differ slightly from the standard
Salad of lentils, red leaves, celeriac and walnuts
![Salad of lentils, red leaves, celeriac and walnuts](/https/www.telegraph.co.uk/content/dam/food-and-drink/2018/11/29/lentil-and-red-leaf-salad_trans_NvBQzQNjv4Bqeo_i_u9APj8RuoebjoAHt0k9u7HhRJvuo-ZLenGRumA.jpg?imwidth=350)
SERVES
8 as a side
INGREDIENTS
- 250g puy lentils
- 3 tbsp extra-virgin olive oil
- 2 tbsp walnut oil
- juice of 1 lemon
- 125g celeriac
- 225g mixed crimson leaves, such as radicchio, red endive and Treviso, if you can get it
- 100g watercress or lamb’s lettuce
- 30g walnuts, toasted
For the dressing
- 1½ tbsp red-wine vinegar
- 2½ tbsp white balsamic vinegar
- 1 tsp honey
- smidgen Dijon mustard
- 2 tbsp extra-virgin olive oil
- 3 tbsp walnut oil
METHOD
- Put the lentils in a saucepan and cover them with water. Bring to the boil, turn the heat down and cook until tender but not collapsing. This should take about 15 minutes, or longer if they’re a bit old.
- When they’re ready, drain the lentils and toss them with both oils, half the lemon juice and plenty of seasoning. Leave to cool. They will suck up the dressing, but should stay nice and glossy.
- Put the rest of the lemon juice into a bowl of water. Peel the celeriac and cut it into matchsticks, dropping them into the water as you go, so the flesh doesn’t discolour.
- To make the dressing, mix the vinegars, honey and mustard together, season, and whisk in both oils. Taste for seasoning.
- If you’re using radicchio leaves tear them, but leave the other crimson leaves as they are. Strip any coarse stalks from the watercress, if using.
- Arrange the leaves and lentils in a broad, shallow bowl. Drain the celeriac matchsticks and pat dry.
- Scatter into the bowl, followed by the walnuts. Spoon over the dressing or toss gently, and serve.
TREATS FOR AFTERS
Marmalade queen of puddings
![Marmalade
queen of puddings](/https/www.telegraph.co.uk/content/dam/food-and-drink/2018/11/29/queen-of-puddings_trans_NvBQzQNjv4Bqeo_i_u9APj8RuoebjoAHt0k9u7HhRJvuo-ZLenGRumA.jpg?imwidth=350)
SERVES
8
INGREDIENTS
- 400ml milk
- 50ml double cream
- 100g caster sugar, plus 1 tbsp
- 110g fresh white breadcrumbs
- 25g salted butter, cubed, plus extra for greasing
- 3 large eggs, separated
- finely grated zest of ½ lemon
- 150g soft-set marmalade (Bonne Maman do one)
- pouring cream, to serve
METHOD
- Heat the milk, cream and 35g of the sugar until just under the boil, then pour over the breadcrumbs and butter in a large bowl. Leave to sit for 30 minutes, then beat the egg yolks and add them to the milk mixture with the lemon zest. Combine well.
- Preheat the oven to 150C/140C fan*/gas mark 2.
- Butter a 1-litre pudding dish and pour in the mixture. Bake for 35 minutes or until only just set.
- Take the pudding out of the oven and turn the temperature up to 170C/160C fan*/gas mark 3½.
- Gently heat the marmalade so that it is just spreadable. Spoon it on top of the baked custard, being careful not to puncture it.
- Beat the egg whites until stiff, then add the remaining sugar (holding back the extra spoonful) and whisk until stiff again. Spread this over the pudding, starting at the sides, making sure the egg white covers the pudding at the edges. Tweak the surface into peaks using a knife.
- Sprinkle over the extra tablespoon of sugar and put the pudding back in the oven to bake for 10-12 minutes. It should be a lovely golden colour, with burnished peaks.
- Leave it to cool a little, then serve warm with cream.
*Diana’s conversions may differ slightly from the standard
Potted blue cheese with honey-baked pears
![Potted blue cheese with honey-baked pears](/https/www.telegraph.co.uk/content/dam/food-and-drink/2018/11/29/potted-stilton-with-pears_trans_NvBQzQNjv4Bqeo_i_u9APj8RuoebjoAHt0k9u7HhRJvuo-ZLenGRumA.jpg?imwidth=350)
SERVES
8
INGREDIENTS
- 225g British or Irish blue cheese (Stilton or Cashel, for example)
- 75g unsalted butter, softened
- dash of apple brandy
- nutmeg, freshly ground, to taste
- freshly ground black pepper
- 50g butter (optional)
For the pears
- 8 pears (not too ripe)
- 20g butter
- 5 tbsp honey
- 3 tbsp granulated sugar
METHOD
- Put the cheese in a bowl with the softened butter, apple brandy and nutmeg. Beat with a wooden spoon until fairly smooth. Taste and add pepper (you are unlikely to need salt), then spoon into a bowl or jar.
- If you are going to eat the cheese within a few days, it’s fine covered in the fridge. If making it in advance, it’s best to pour clarified butter on top to seal it. Melt 50g butter in a heavy pan over a low heat and skim the froth off the surface, leaving a golden layer below. Carefully pour off this golden butter, leaving a cloudy liquid in the pan (discard this). The golden liquid is clarified butter. Pour some over the cheese, cover and refrigerate. Sealed properly, this will keep for several weeks.
- Preheat the oven to 190C/180C fan*/gas mark 5.
- Halve the pears – there’s no need to peel or core them – and lay cut-side up in a roasting tin or a gratin dish, in a single layer. They should be quite snug – if there is too much room around them the honey and juices will spread out and burn.
- Melt 20g butter in a pan, then add the honey, sugar and a pinch of salt. Stir, then pour this over the pears.
- Bake, basting occasionally, for about 30 minutes, turning the pears halfway through. For the last five minutes, turn them cut-side up again. They should be tender and slightly caramelised – if they are still firm, bake for longer.
- Leave to cool a little. They should be served slightly warm.
- Serve with the potted cheese and bread or crackers.
*Diana’s conversions may differ slightly from the standard