Mulled wine, glazed ham & ultimate roasties… Jamie Oliver’s Christmas dinner tips to take stress out of the big day

WITH his mouth watering recipes and clever, time-saving ideas, top chef Jamie Oliver could easily claim the crown as King of Christmas.

With the big day nearly here, we asked the nation’s favourite celebrity kitchen whizz to share his favourite, failsafe festive recipes to take the stress out of the big day.

From his ultimate Christmas turkey with mulled wine gravy to perfect roast potatoes, Jamie’s last-minute-guide will ensure you’re all set for December 25.

He even shows you a nifty way to save time by doing veg in the air-fryer and an alternative Christmas Day dessert.

Apricot & sausage stuffing

Sweet onions, fragrant sage & nutmeg

JAMIE says: “There’s absolutely nothing wrong with using a packet stuffing, but I promise you won’t regret making your own.

“This combo is such a good one – the sweetness of the apricots pairs beautifully with the sausage meat.”

(Serves 10. Time: 1 hour 20 minutes, plus cooling)

YOU NEED:

• 2 onions
• 1 bunch of fresh sage (30g)
• 50g unsalted butter
• Olive oil
• Zest of 2 clementines
• 1 whole nutmeg, for grating
• Optional: 100g turkey livers
• 100g dried apricots
• 100ml Vin Santo
• 200g stale bread
• 400g higher-welfare sausage meat or pork mince

METHOD:

1. Peel and roughly chop the onions, then wash the sage leaves in warm water.
2. Place a large frying pan on a medium-high heat with the butter and 1 tablespoon of oil.
   Tear in most of the sage leaves, then add the onions, the clementine zest, a good grating of nutmeg and a pinch of pepper. Reduce heat to medium-low and fry for 5-10 mins, until the onions soften.
3. Meanwhile, trim the livers, if using, remove any sinews and roughly chop with the apricots, then stir into the pan. Once the time is up on the onions, pour in the Vin Santo, turn up the heat to medium-high and cook for 15 minutes, stirring occasionally, until the onions are soft and the alcohol has cooked away. Leave to cool.
4. Preheat the oven to 180C/350F/gas mark 4. Whizz the bread to crumbs in a food processor then stir into the pan with the sausage meat.
5. Use your hands to squash and squidge everything until well combined. Put half of the stuffing mixture (around 500g) aside to stuff the neck and legs of your turkey, then pack the rest into an oiled baking dish (15cm x 20cm).
   Flatten the stuffing down and use your hands to almost tuck the edges into the dish to create a mound in the middle.
6. Scatter over the reserved sage leaves and drizzle with 1 tablespoon of olive oil then bake for 50 minutes, or until cooked through and golden.

Ultimate roast potatoes

Golden & delicious

JAMIE says: “When it comes to the perfect roasties, I always start with Maris Pipers.

“There are a few ways you can add incredible flavour to your roasties: I always go for punchy garlic and fresh rosemary with my spuds, and you can amplify that flavour with a delicious combo of turkey dripping, butter and oil.”

(Serves 10 as a side dish. Total time: 2 hours)

YOU NEED:

• 2.5kg Maris Piper potatoes
• 2 tbsp turkey dripping
• 1 knob of unsalted butter
• Olive oil
• 1 bulb of garlic
• ½ a bunch of fresh rosemary (15g)

METHOD:

1. GET AHEAD: Peel the potatoes, keeping them whole, and ideally all about the same size (roughly 8cm). Parboil them in a large pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy.
2. Drain in a colander and leave to steam-dry for 2 minutes – this will help the fat to stick to the potatoes. Give the colander a few light shakes to fluff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.
3. Put the dripping, butter and 1 tablespoon of oil in your largest roasting tray placed on a medium heat. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat. Spread them out in one, fairly snug, even layer – leaving a small gap between them. Cover and leave in the fridge overnight.
   ON THE DAY:
4. Preheat the oven to 180C/350F/gas mark 4. Take the potatoes out of the fridge and roast for 1 hour, or until the potatoes are crisp and golden all over.
5. Remove the tray from the oven. Squash the bulb of garlic, then lightly crush each unpeeled clove and add to the tray. Pick the rosemary leaves and – importantly – toss with a little oil (this will transmit the flavour and make them deliciously crisp).
6. Sprinkle the rosemary over the potatoes and press down on the potatoes with a fish slice. Roast for a further 20 to 25 minutes, or until golden and amazing. Heaven.

Air-fryer root veg

With garlic & herbs

(Serves 4 as a side dish. Total time: Prep 10 minutes, cook 35 minutes)

YOU NEED:

• 640g root veg, such as carrot, butternut squash, parsnip, swede
• Olive oil
• 4 cloves of garlic
• 2 sprigs of fresh rosemary
• Red wine vinegar

METHOD:

1. Roughly chop the root veg into 2cm chunks (there’s no need to peel it).
2. Place in a large bowl with 1 tbsp of olive oil and a pinch of sea salt and black pepper. Toss together until well coated.
3. Place the veg in the air fryer* and cook at 170C for 25 minutes, turning the veg
   over or shaking the basket every 10 minutes.
4. Peel and slice the garlic, pick and roughly chop the rosemary.
5. Add the garlic, rosemary and a splash of red wine vinegar to the air fryer and toss together with the veg, then cook at 190C for a final 10 minutes, or until cooked through and golden.  NOTE: Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.

Ultimate roast turkey

With mulled wine gravy

JAMIE says: “This is my ultimate guide to the most delicious, juicy turkey.

“It’s only once a year that we invest in this amazing bird, so it’s important to get it right.

“Technically, it’s one of the hardest meats to cook – so I’ve perfected the timings for cooking and resting, with a few nifty shortcuts to guarantee maximum flavour.”

(Serves 10, with leftovers. Total time: 3 hours 40 minutes, plus cooling and resting)

YOU NEED:

• 1 x 5.5kg free-range turkey with giblets
• 1kg pork stuffing
• Olive oil
• 1 clementine
• 1 clove
• 1 bay leaf
• 1 bunch of mixed woody herbs, such as rosemary, sage, thyme
• 250ml red wine
• 1 heaped tablespoon plain flour
• 1.5 litres quality chicken, turkey or veg stock

TRIVET:

• 2 sticks of celery
• 2 carrots
• 2 onions
• 1 clementine
• 2 bay leaves
• 1 star anise
• ½ cinnamon stick

METHOD:

1. GET AHEAD: On Christmas Eve, remove the giblets and place most of the stuffing into the neck of the turkey, then press the remainder into the cavity between the legs, leaving space for the air to circulate.
2. For the trivet, use the heel of your knife to bash the neck to release more flavour. Roughly chop the heart, liver and kidneys. Clank up the celery and the carrots, then peel and quarter the onions. Chuck everything into a large roasting tray. (You could use the tray you used to mix the stuffing.)
3. Halve one of the clementines and add to the tray with the bay leaves, star anise and cinnamon.
4. Place a rack over the tray – large enough so that it rests on the rim, then sit the turkey on the top – this allows space for air to circulate under the turkey so it cooks evenly and efficiently. Cover and place in the fridge until Christmas morning.
   ON THE DAY:
5. Take the turkey out of the fridge 1½ hours before you want to cook it.
6. Preheat the oven to 180C/350F/gas 4. Rub the turkey with 2 tablespoons of oil and season with a pinch of sea salt and black pepper.
   When you’re ready to cook the turkey, spike the remaining clementine with one clove and a bay leaf, and microwave on full power for 40 seconds. Use tongs to carefully stuff it inside the front of the turkey (it will be quite hot!) along with the woody herbs. Cover the breast and legs with foil and roast for 1½hours.
7. Remove the foil, baste the turkey and return to the oven, uncovered, for 1 hour until beautifully golden, tender and cooked through, or until the juices run clear from the thickest part of the thigh if you pierce it with a knife or a skewer. Leave to rest for 1 hour to 1½ hours.
8. To make the mulled wine gravy, skim all fat from the trivet tray into a jar – keep to make the most delicious roast potatoes!
9. Remove the bay leaves, cinnamon stick and star anise from the tray and mash up the veg. Break up the turkey neck and strip out the meat. Scrape the meat and veg into a large pan placed on a high heat. Add the wine and bubble away, until reduced. Stir in the flour and cook, stirring for a minute or two, then pour in the hot stock. Bring to the boil, then reduce the heat and let it tick away for half an hour, until thickened to your desired consistency.
10. Strain through a coarse sieve, pushing everything through, and serve in a warm jug alongside your turkey. Happy Christmas!
    TIP: To work out the timings for other bird weights, check out jamieoliver.com/features/guide-to-christmas-turkey.

Mulled wine glazed ham

Sticky orange marmalade, sweet pineapple & festive spices

JAMIE says: “Beautifully finished with a sticky mulled wine-inspired glaze, this is Christmas ham at its finest.

“Fragrant and full of flavour, it makes the perfect festive centrepiece. Plus, it’ll give you a stash of beyond-delicious leftovers.”

(Serves 14 with lots of leftovers.Total time: 2 hours & 40 minutes)

YOU NEED:

• 1 x 2.5kg (approx) higher-welfare unsmoked middle-cut gammon, with knuckle.
• A few sprigs of woody herbs, such as rosemary or thyme
• 3 fresh bay leaves
• 2 sticks of celery
• 2 carrots
• 1 onion
• 2 cloves of garlic
• Half a fresh red chilli
• 1 tbsp whole black peppercorns
• Olive oil

GLAZE:

• 1 x 454g jar of orange marmalade (no-peel)
• 175ml full-bodied red wine, such as Rioja
• 1 star anise
• A few cloves, plus extra for the pineapple
• Half a stick of cinnamon or 1 pinch of ground cinnamon
• 1 fresh bay leaf
• 1 clementine
• 1 x 435g tin pineapple rings in juice

METHOD:

1. Take your meat out of the fridge and bring it to room temperature before you cook it.
2. Place the gammon in your largest pot, then strip in the woody herbs and add the bay. Roughly chop the celery and carrots, peel and quarter the onion, and squash the garlic cloves – then add it all to the pot, along with the chilli and peppercorns.
3. Cover with water, bring to the boil, then pop the lid on and simmer gently for two hours, or until the meat is tender, turning it halfway, topping up with water occasionally and skimming away any excess fat.
4. Preheat the oven to 180C/350F/gas mark 4. Transfer the gammon to a large roasting tray (save a little of the stock for later), then carefully remove the skin and discard, keeping the fat on the meat. Score the fat in a criss-cross fashion, then drizzle with a tablespoon of oil. Roast the gammon for 20 to 30 minutes, or until lightly golden.
5. To make the glaze, spoon the marmalade into a non-stick frying pan on a medium heat, pour in the red wine and bring to a simmer, stirring occasionally.
6. Add the spices and bay, strip in the clementine zest using a speed-peeler, then pour in the pineapple juice, saving the fruit for later. Allow to bubble away and reduce by half, then switch off – it should be thick and syrupy.
7. When the roasting time is up, take the tray out of the oven, then arrange pineapple rings over the gammon, securing them with a few cloves. Arrange the rest of the pineapple in and around the tray, then pour the glaze over the meat.
8. Spoon half a ladleful of the gammon stock into the pan you used to make the glaze, scrape up all the sticky bits from the bottom and pour into the tray, ensuring all the gammon and pineapple is coated. Roast for a further 20 minutes, or until beautifully glazed, basting with the glaze every five minutes.
9. Transfer the glazed ham to a serving platter, ready to slice hot, cold or at room temperature. Pour any remaining glaze from the tray all over the ham, and arrange the pineapple slices around it.

LOVE YOUR LEFTOVERS: After cooking, allow the ham to cool before covering tightly with tin foil and storing in the fridge – it will keep for up to three days.

A GIFT THAT KEEPS ON GIVING: If you’re offering this as a gift, it’s best to cook it on the day you want to give it – this will give the lucky recipient the maximum time to enjoy it.

Once cooked and cooled, keep it well-covered and chilled in the fridge at all times (don’t be tempted to pop it under the tree!) – and make sure you pass on the same storage instructions.

BUDGET-FRIENDLY SWAPS: If you’re after a more cost-friendly recipe, simply ditch the pineapple and swap the gammon for 3 x 1.3kg unsmoked higher-welfare ham hocks.

Follow the recipe up to Step 3, then simmer gently for just 1 hour 30 minutes and continue with the rest of the recipe above.

When you reach Step 9, use a couple of forks to shred the ham off the bone, discarding the bones and any wobbly bits of fat, then transfer to a serving platter and pour over any remaining glaze.
You’ll end up with something really special, without breaking the bank.

Epic sticky toffee pudding

JAMIE says: “One of my favourite childhood desserts, made in a tray for ultimate ease – it always brings a smile.”

(Serves 16. Total time: 46 minutes)

YOU NEED:

• 2 Earl Grey tea bags
• 200g Medjool dates
• 1 teaspoon bicarbonate of soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ nutmeg
• 350g unsalted butter, plus extra for greasing
• 350g golden caster sugar
• 350g dark muscovado sugar
• 350g self-raising flour
• 4 large free-range eggs
• 50ml whisky
• 300ml single cream

METHOD:

1. Preheat the oven to 160C/325F/gas mark 3. Steep the tea bags in 175ml of boiling water, destone and add the dates, then stir in the bicarb and leave for 10 minutes.
2. Remove the tea bags, then blitz the mixture in a processor. Add the cinnamon and ginger, grate in the nutmeg, add 175g of the butter and 175g of each sugar, all the flour and the eggs, then blitz again until smooth.
3. Grease a 20cm x 30cm baking dish with butter, pour in the pudding mixture, then bake for 35 minutes, or until an inserted skewer comes out clean.
4. To make the caramel sauce, put the remaining butter and sugars into a small pan, along with the whisky.
   Simmer for 5 minutes on a medium heat, until you get a shiny, spoonable consistency, whisking occasionally, then remove from the heat and stir in the cream.
5. As soon as the pudding is out of the oven, pour over half the caramel sauce, serving the rest on the side, for drizzling over. Delicious rippled with tinned custard (like you see in the picture), or with whipped cream or ice cream.

EASY SWAP: To make this alcohol-free, simply swap the whisky for orange juice, or just leave it out

• For more brilliant Jamie Christmas recipes head over to jamieoliver.com/christmas for Jamie’s Christmas Masterplan, for all you need for the big day!
• Epic sticky toffee pudding from Simply Jamie, by Jamie Oliver, published by Penguin Michael Joseph. © Jamie Oliver Enterprises Ltd. Photography: © David Loftus.