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YOUR CHRISTMAS
MENU, SORTED

From family get-togethers to office parties and the big-day dinner, be the host with the most with these essential picks from our Christmas Food to Order service, courtesy of deputy food editor Heather Taylor

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A touch of luxe

Nothing says seasonal indulgence like oysters and champagne. These, from the Kyle of Tongue and the Isle of Mull in Scotland, have that perfect sea-salty flavour.

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Oysters in their shells
 

The ultimate centrepiece

Go traditional with a whole organic free-range Pembrokeshire Bronze turkey, slow-grown so it has a succulent texture and crisp, golden skin. There’ll be plenty of leftovers for sarnies and soups.

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Roast turkey with trimmings
 

All the trimmings

Elevate your Christmas lunch with some luxury garnishes: think creamy bread sauce, marsala wine gravy, tangy cranberry sauce, gluten-free stuffing balls and those all-important pigs in blankets.

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Stuffing, sauces, gravy and pigs in blankets
 

Pie, oh pie

Don’t let the veggie option be an afterthought. Our rich parsnip, camembert and chestnut pithivier, with its golden pastry case and oozy filling, is a meat-free centrepiece worthy of the big day.

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Parsnip pithivier
 

Side hustle

Spend less time chopping and more time celebrating with this fuss-free selection of gorgeous sides, from spiced red cabbage to golden, goose fat-roasted potatoes and cauliflower cheese.

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Selection of festive vegetables and sides
 

Pudding with extra sparkle

For a twist on tradition, try this prosecco-laced pud, packed with boozy golden raisins and topped with candied orange slices. Pour over the sticky prosecco and cranberry sauce just before serving.

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Prosecco and orange Christmas pudding
 

A good start

This stylish, ready-to-serve first course, made with zingy lime and chilli-spiked avocado, classic Marie Rose sauce and a topping of delicate Orkney crab, is sure to impress your guests.

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Crab and avocado spheres with Marie Rose sauce
 

Roll with it

Christmas food isn’t just about the big lunch. Our sausage roll garland, filled with pork, sage and caramelised onion stuffing, is guaranteed to be the talk of your Boxing Day buffet this year.

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Sausage roll wreath on a white plate
 

Raise the steaks

If you fancy a change from turkey, try this tender British sirloin of beef with shallot stuffing. Finished with a truffle and porcini butter, it’s the ultimate festive indulgence: just add red wine.

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Roasted sirloin of beef with truffle and porcini butter
 

My cherry amour

Give the retro black forest gateau a modern update with this decadent dessert, which combines layers of chocolate mousse, dark chocolate, white chocolate mousse and a hidden cherry compote.

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Belgian chocolate and cherry dessert
 

PLAN YOUR
CHRISTMAS DINNER

 

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