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A FINE FESTIVE FEAST

Get the Look: your how-to guide

20.11.2014

BECKY SUNSHINE

Food & wine editor

PREPARING YOUR CHRISTMAS DINNER
is no mean feat. From the traditional turkey and trimmings to a modern fish and seafood show-stopper or a flavour-packed vegetarian spread, whatever you choose, here’s how to make it work for you

THE TRADITIONALIST

If you’re keeping it classic with a roast and all the trimmings, M&S’s juicy, British turkeys will ensure a succulent centrepiece. Complete your meal with delicate starters, pork pies enveloped in perfect pastry, and a host of dreamy desserts

Shop Christmas Food to Order

SWEETNESS AND LIGHT

This year, try a chocolate sponge roll
filled with melt-in-the-mouth ganache –
perfect with our selection of mini
cranberry and clementine mince pies

RICH AND CREAMY

Mature Blue StiltonShop now

BEGIN ON A HIGH

Get the party started with elegant smoked-salmon parcels filled with prawn, scallop and salmon mousse, accompanied by a rich champagne and dill sauce

PAIR IT WITH

La Fleur Jaune Pouilly Fuissé
Shop now

TAKE A SLICE

Those in need of an indulgent extra will love
a cranberry-topped pork pie, packed with
British pork and a cranberry and port
jelly, all encased in the finest pastry

1.
2.

THE MODERNIST

If the traditional route isn’t for you, try a lighter touch with a
sophisticated fish and seafood extravaganza. Easy to prepare,
guests will love a whole bone-in baked Lochmuir salmon,
while new potatoes in herb butter are a sure-fire winner

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STAR SALADS

Enjoy a festive couscous salad loaded with pecans and cranberries, which comes with a merry medley of mozzarella, tomatoes and spinach


TAKE YOUR PICK

For fish-loving guests,
a 12-piece hot seafood
platter is perfect to
nibble on

DELECTABLE DESSERTS

Finish with a selection of candy-coloured macaroons or shimmering fruity mousse domes

3.

THE VEGETARIAN

This year, Christmas dinner is just as exciting for the non-meat eaters. Packed with great flavours, a pecan nut roast, vegetarian wellington or meat-free pithivier takes centre stage. And don’t forget the traditional roast veg

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FESTIVAL OF FLAVOURS

Delight guests with a
crunchy butternut,
almond and pecan roast,
a puff-pastry mushroom
wellington or a parsnip
and Camembert pithivier

Photography: Richard Haughton / Styling: Tom Wolfe

ON THE SIDE

Make preparations easy with a
luxury vegetable selection of
creamy cauliflower cheese, rich
red cabbage and honey-roast
parsnips

GRAND FINALE

End on a high with a white chocolate snow
bombe: a vanilla mousse layered with sponge
and a raspberry and cranberry compote,
hand-finished with Belgian white chocolate

PAIR IT WITH

Pago Real Rioja
Shop now

A FINE FESTIVE FEAST

Shop Christmas Food to Order

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