Jamie Oliver's Christmas Cookbook

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Get creative with your turkey leftovers and transform them into Jamie’s turkey sloppy joes, packed with succulent pulled meat, crunchy veg and plenty of gravy. Keep warm over the lowest heat until needed, adding any extra resting juices from the turkey before serving. Jamie Oliver's Christmas Cookbook ispacked with all the classics you need for the big day and beyond, as well as loads of delicious recipes for edible gifts, party food and new ways to love those leftovers. With sticky, caramelised onions, sweet garlic, bay, fresh thyme and buttery puff pastry, this is Jamie’s easy and savoury twist on a tarte tatin.

Christmas recipe collection | Jamie Oliver Christmas recipes

Find recipes from Jamie Oliver’s 2023 Channel 4 cookery TV series 5 Ingredient Meals and accompanying cookbook 5 Ingredients Mediterranean.

Leave overnight, or for a couple of days, so the flavours infuse, leaving you with a light, sweet, bitter, spicy dimension to your cocktail. All of Jamie’s recipes are tried and tested, with clear instructions and handy ‘Get Ahead’, ‘Love Your Leftovers’ and ‘Mix It Up’ tips. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover with a double layer of tin foil and a clean tea towel, and leave to rest for up to 2 hours while you crack on.

Jamie Oliver Christmas Hub | Jamie Oliver The Jamie Oliver Christmas Hub | Jamie Oliver

Higher-welfare birds generally have more intramuscular fat, which means they cook quicker than standard, lean birds. Whether you’re cooking a full-on vegetarian Christmas feast or seeking a few meat-free extras, Jamie Oliver is here to help you out.

You want to cook a higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo.

best Jamie Oliver Christmas recipes - The Happy Foodie The best Jamie Oliver Christmas recipes - The Happy Foodie

The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. Cover the bird with your rashers of bacon, stretching and weaving them into a criss-cross pattern however you like. Loaded with sticky dates, raisins and cranberries, plump apricots, nutty pecan and fiery crystallised ginger, served with a swig of boozy bourbon and sweet golden syrup, Jamie’s Christmas pudding is the perfect way to round off your festive feast. These are a few of ourfavourite Christmas recipes from Jamie’s Christmas Cookbook and his most recent cookbook, Together. The residual heat will continue to cook the bird, giving the juices time to travel back throughout the meat, meaning a juicier bird all round.Yet another twist on the classic roast potato, these hasselbacks with a blue cheese and hazelnut crumb will make a perfect addition to your Christmas spread, and an equally good party canapé. If you’re after a littleextra help this year, check out Jamie’s Christmas Cookbook – packed with all the classics you need for the bigday,you’ll findloads of delicious recipes for edible gifts andparty food, as well as new ways withleftovers and party cocktails, too. If you’ve got a 7kg bird, like I had here, do it for just over 3 hours, based on the guideline timings above. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. With pages of beautiful photography, drool-worthy recipes and Jamie’s infectious Christmas enthusiasm, you’ll want to start planning your festive feast right now!