Sourdough bread sauce and chorizo-glazed sprouts: 19 delicious ways to pimp your Christmas cooking

A squeeze of honey here, a sprig of rosemary there, and suddenly, you’ve taken your Christmas cooking up a notch! This year, transform time-honoured dishes with these quick kitchen tricks and ideas

Perk up prosecco

Got guests coming over? Chill champagne flutes before they arrive, then offer an array of freshly squeezed citrus, blitzed frozen berries and passion fruit, to be topped up with fizz for speedy DIY bellinis. The easiest ever aperitif. Next-level canapés Reinvent the retro classic cheese straws by spreading a layer of black olive tapenade and scattering a handful of chopped sundried tomatoes over puff pastry. Finish with a generous grating of Parmesan and Cheddar, then roll, twist and bake: a Mediterranean take on the seventies party favourite.

A good start

Nobody can resist a prawn cocktail to kick off the big-day lunch. This year, try a punchy Bloody Mary version. Make a dressing from passata, vodka, Worcestershire sauce, lemon juice, celery salt and chilli, then layer with crisp gem lettuce and plump king prawns. Finish with a dollop of mayo, lemon wedges, and a dusting of cayenne.

Butter me up

Butter spiked with herbs and spices brings an instant flavour hit to all sorts of dishes, and it’s easy to make in advance. Try rosemary, thyme and sea salt; chilli and paprika; or garlic and parsley. Make by finely chopping the ingredients and stirring through softened butter, before rolling into a sausage and wrapping in greaseproof paper – this can be stored in the fridge or frozen. Add to steaming vegetables to create a glossy, fragrant coating as they cook; stir through sauces for added richness; or rub over your turkey before roasting. You could also make a sweet version using a spoonful of mincemeat beaten through softened butter: irresistible on fluffy American-style pancakes.

Honey, honey

When your pigs in blankets are almost cooked, add a squeeze of honey, a few torn sage leaves and a dash of Worcestershire sauce to the tray, shake around to coat and return to the oven. The honey creates an incredible sticky glaze for the sausages: there won’t be any leftovers.

Pass the parsnip

Roast parsnips with a spoonful of miso paste and a dash of maple syrup. The miso will bring an intensely savoury umami flavour, while the maple – which goes sticky and caramelised in the oven – will amplify the natural sweetness of the parsnips.

Get stuffed

When you’re making the stuffing for your turkey, whip up an extra batch, and shape into a log. Wrap in pancetta, then bake, covered in foil, in the oven. It’s super easy to carve at the table – none of your guests will be able to resist a slice.

Carrot gold

When it comes to vegetables, think about adding texture and acidity. Even humble steamed carrots will be elevated when dressed in melted butter, a spoonful of grain mustard, the grated zest of an orange and some chopped toasted hazelnuts.

Sprout and proud

The most stalwart sprout-haters will be converted if you show this quintessential Christmas vegetable a little bit of love. Try tossing them with crisp fried chorizo, toasted marcona almonds and a splash of sherry, or bake them whole in a creamy blue cheese sauce, scattered with crunchy pumpkin seeds and kale, until golden and bubbling. Sprouts are also delicious when shredded in a food processor then sautéed with pancetta, finely chopped chestnuts and a few sprigs of fresh thyme.

“When your pigs in blankets are almost cooked, add a squeeze of honey, a few torn sage leaves and a dash of Worcestershire sauce”

Go green

It might sound out of place on your Christmas table, but flash-frying winter greens with anchovies, sliced red chillies and lemon zest is seriously delicious. The sharp, savoury flavour is just what’s needed alongside all the other rich festive food on offer.

The morning after

We all love a Boxing Day leftovers sandwich, but how about the Christmas croque madame? Make one with toasted bread and a golden, cheesy bechamel sauce, plus leftover ham, turkey and a fried egg. Just add a splodge of chilli sauce for the ultimate hangover-busting brekkie.

Spruce up your sauces

Add pomegranate molasses, orange zest and a dash of port to cranberry sauce: the tangy Middle Eastern flavours will work beautifully with turkey. And don’t just stick to the same old bread sauce recipe. Try using sourdough for a more complex flavour, or adding a dollop of clotted cream for a luxurious finish.

Gorgeous glazes

A Boxing Day ham is non-negotiable, and a sticky glaze will take yours from good to great. Add flavour in the first instance when you boil the ham: think ginger beer, cloves, and bay leaves. Then try dissolving an earl grey tea bag in a little water with brown sugar and pouring over the ham before roasting; or use the Christmas marmalade you were given for Christmas to make a sticky, orangey coating.

Cheesy does it

Add a handful of pickled walnuts to your cauliflower cheese to bring acidity, nuttiness and crunch. On top, roughly blitz breadcrumbs and stir in dried chilli flakes and parmesan. Roasties with the most For gorgeously crisp roast potatoes, coat par-boiled spuds that have been left to air dry completely in parmesan and polenta. Add to a baking tray that’s been heating in the oven with a little oil until screaming hot (the potatoes should sizzle as they tumble in). Throw in a few whole garlic cloves, and bake until gloriously golden and crunchy.

It’s all gravy

Add a dash of soy sauce to your gravy to ensure it’s got that must-have dark hue and intense flavour. A spoonful of redcurrant jelly is also handy to provide sweetness – just be sure to taste as you go until the balance is just right. Seeing red Red cabbage is a firm festive favourite. To make it taste even better, try braising with bacon and apples for added depth of flavour, and add aromats, such as a handful of juniper berries and a cinnamon stick. Make it the day before to let the flavours mingle and the cabbage pickle a little.

Yule love it

For a twist on the traditional chocolate yule log, layer dulce de leche (available from larger supermarkets and delis) into the centre. Cover in a chocolate icing and scatter with roasted chopped hazelnuts and smashed honeycomb.

A trifle more

Give the classic British trifle an Italian makeover: swap the usual sherry for sweet vin santo wine to soak your sponge, and stir softly whipped mascarpone through the cream to make it extra velvety. Layer in crushed amaretti biscuits, and finish with glossy Fabbri cherries (available from Italian delis) and flaked almonds.