Turkey became the most popular choice for Christmas dinner but in the old British Christmas tradition we find lots of great yummy alternatives too:

  • Classic Beef Wellington: try making a delicious pate’ with Isle of Wight mushrooms to go between the fillet and the pastry.
  • Roast Beef: ribeye is a classic at events and holidays. With its generous marbling and coveted taste, a ribeye is always a good choice for a treat! Beef tenderloin and prime rib work really well too!
  • Baked Glazed Ham: try to glaze it with brown sugar and mustard, maple syrup or orange marmalade.
  • Roast Goose: for the perfect goose, look for a bird weighing between 4.5 and 7kg, and be sure to wrap the less-meaty legs in foil for the last 30 minutes of cooking to stop them drying out. Use all of that delicious fat to make the best-ever gravy and irresistible roast potatoes.
  • Pork with Crackling: remember to pat skin dry then rub with salt and oil to help the fat render and the skin to puff and crisp.
  • Buttery Roast Chicken: make sure to add lemon, lots of fresh herbs and butter under the skin.
  • Beef and Ale Pie: you can make the beef filling up to 3 days ahead and chill, covered with cling film. Make the pastry up to 3 days ahead and chill, also wrapped in cling film.
  • Roast Duck: duck meat goes really well with sweet and sour food pairings. Think caramelised onions, balsamic reduction, orange sauce, hoisin, dried and fresh fruit.

Whatever you decide your main course will be, tag Farmer Jacks on Instagram and share the magic of your Christmas!