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Home
Festive Firsts
The Main Event
Party Food & Drinks
Great Gift Ideas
Season's Eatings
Recipes
christmas-brochure

Home
Festive Firsts
The Main Event
Party Food & Drinks
Great Gift Ideas
Season's Eatings
Recipes
christmas-brochure

Christmas recipes

From family-favourite turkey dishes to golden blond chocolate cookies and a fuss-free chocolate mousse, cook up a storm this festive season with our incredible recipe ideas

Savoury stars

Pear, ricotta and chestnut bruschetta

Pear, ricotta and chestnut bruschetta

This super-easy veggie starter is simple to pull together and is packed with wonderfully sweet, festive flavours
See the recipe

Serves 2

INGREDIENTS
- M&S Collection sourdough, cut into 4 thick slices
- A handful whole chestnuts
- 1 tub (250g) ricotta
- Knob butter
- 3 pears
- Honey, for drizzling
- Thyme, for garnishing
METHOD
1. Toast the slices of sourdough.
2. Crumble the chestnuts into a bowl and add the ricotta. Season with salt and lots of black pepper, then stir to combine.
3. In a large frying pan, melt the butter over a medium heat.
4. Cut the pears into wedges and add to the pan along with a drizzle of honey.
5. Cook the pears for a few minutes, until caramelised.
6. Spread the ricotta mix on top of the toast, then spoon over the pears.
7. Finish with a drizzle of honey and fresh thyme leaves.

Golden sprouts

Golden sprouts

No one at your table will turn down a serving of these flavour-packed sprouts paired with golden breadcrumbs, garlic and bacon
See the recipe

Serves 4

INGREDIENTS
- 500g Brussels sprouts
- Knob of butter
- 50g M&S panko breadcrumbs
- 1 garlic clove, sliced
- 4 rashers streaky bacon, chopped
- 1 white onion, diced
METHOD
1. Bring a large pan of salted water to the boil and cook the sprouts for 5 minutes.
2. Drain the sprouts and run under a cold tap until cold.
3. Heat the butter in a frying pan and fry the breadcrumbs and garlic until golden and crispy. Remove and set aside.
4. Return the pan to the heat and fry the bacon and onion until the bacon is crisp and the onion softened.
5. Add the sprouts to the pan and pan fry for 5 minutes until tender and starting to caramelise.
6. Serve right away, topped with the garlicky, crispy breadcrumbs.

Christmas pizza

Christmas pizza

One of the best things about Christmas dinner is all the delicious meals you can make with it in the days that follow. For a fun family dinner, try transforming your leftover turkey into an amazing homemade pizza
See the recipe

Serves 1

INGREDIENTS
- 1 ready-made pizza base
- 1/2 jar M&S classic tomato everything sauce
- Your choice of Christmas leftovers
- Mozzarella, for topping
- Caramelised onion chutney, for topping
- A few sage leaves
METHOD
1. Top the pizza base with the everything sauce and then add your Christmas leftovers, such a shredded turkey, pigs in blankets and stuffing. Tear over some mozzarella and add a few spoonfuls of chutney for sweetness.
2. Fry the sage leaves in a little olive oil until they sizzle, then scatter over the pizza.
3. Bake according to pack instructions and serve.

Sticky shredded turkey bao buns

Sticky shredded turkey bao buns

These sticky, spicy, moreish bao buns are a great way to totally transform the flavour of your turkey. Tuck in with the family while you watch a festive film
See the recipe

Serves 4

INGREDIENTS
- 6 spring onions, finely sliced
- 1/2 cucumber, sliced into thin strips
- 1 red chilli, finely sliced
- Small bunch coriander, finely chopped
- 1 lime
- 1 tbsp sesame oil
- 1 tbsp vegetable or sunflower oil
- 500g leftover cooked turkey, shredded
- 1 tbsp five spice
- 5 tbsp hoisin sauce
- 12 M&S bao buns
METHOD
1. Add the spring onions, cucumber and chilli to a bowl with a squeeze of lime and a drizzle of sesame oil and toss together. Set aside to marinate.
2. Heat 1 tbsp of oil in a large non-stick frying pan over a high heat. Stir-fry the turkey for a few minutes until it’s beginning to crisp.
3. Add the five spice and a splash of water to loosen. Stir-fry for 2-3 minutes, until piping hot.
4. Add the hoisin sauce, toss together and heat though for another 2 minutes.
5. Heat the buns according to the packet instructions. Spoon sticky turkey into the buns and top with the crunchy salad.

Mega melty turkey enchiladas

Mega melty turkey enchiladas

After all that rich festive food, it’s time to wake up your tastebuds with this Mexican-inspired family feast of slow-cooked spicy turkey, tortillas and oozy cheese
See the recipe

Serves 4, generously

INGREDIENTS
- 1 packet M&S fajita spice blend
- 400ml passata
- 1 red onion, diced
- 2 peppers, diced
- 1 red chilli, chopped
- 2 cloves garlic, finely chopped
- 500g leftover cooked turkey, shredded into strips
- 1 tin (400g) kidney beans
- 1 tin (400g) chopped tomatoes
- 8 wholegrain tortillas
- 150g mature cheddar cheese, grated
- 3 spring onions, finely sliced
METHOD
1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. To make the sauce, heat 1 tbsp olive oil in a small saucepan, fry half the fajita spice blend for 30 seconds, then pour in the passata and simmer on a low heat for 10 minutes.
3. Meanwhile, heat 1 tbsp olive oil in a separate frying pan over a high heat. Fry the onion, peppers, chilli and garlic until softened. Add the turkey and the remaining fajita spice blend. Cook for a few minutes, tossing together.
4. Add the kidney beans with the water from the can and the chopped tomatoes. Simmer for 10 minutes until thick.
5. Spread a large spoonful of the passata sauce onto the base of an ovenproof dish. Divide the turkey mix between the tortillas, roll them up and lay them side-by-side in the dish, on top of the sauce. Pour over the remaining sauce, then scatter over the grated cheese.
6. Bake for 10-15 minutes, until the cheese is melted, then scatter over the spring onions to serve.

Shredded turkey ragu with fresh tagliatelle

Shredded turkey ragu with fresh tagliatelle

Hearty and nourishing, this Italian-inspired pasta dish will warm your cockles – just the ticket in that lazy week between Christmas and the new year, and a clever way to use up leftover turkey
See the recipe

Serves 4-6

INGREDIENTS
- 400g M&S soffritto mix
- 2 cloves garlic, crushed
- 2 sprigs rosemary, finely chopped
- 2 tbsp M&S smoked tomato paste
- 250ml red wine
- 1 tin (400g) chopped tomatoes
- ½ tsp cinnamon (optional)
- 1 bay leaf (optional)
- 350ml chicken stock
- 400-500g leftover cooked turkey thigh meat, roughly shredded
- 400g fresh tagliatelle
- 50g parmesan, grated
METHOD
1. Heat 1 tbsp olive oil in a large pan over a medium heat. Add the soffritto mix, garlic and rosemary with a pinch of salt and pepper and sweat for 10 minutes, until soft.
2. Add the smoked tomato paste, stir and cook for 30 seconds. Add the red wine and simmer until reduced in volume by half. Add the chopped tomatoes, cinnamon, bay leaf (if using) and stock. Bring to the boil, then stir in the turkey.
3. Reduce the heat, cover loosely and simmer for about 1 hour, until you have a thick, rich sauce.
4. With 5 minutes to go, cook the pasta according to the packet instructions, then toss into the cooked ragu to coat. Serve topped with grated parmesan.

Sweet treats

Golden blond fridge cake

Golden blond fridge cake

Put our golden blond chocolate spread centre stage with our fuss-free fridge cake – incredible served with a golden blond latte
See the recipe

Makes 1 slab

INGREDIENTS
- 400g white chocolate
- 150g golden blond chocolate spread
- 25g unsalted butter
- 60g rice pops
- 100g marshmallows
- A few glacé cherries
- 50g pistachios
- 25g desiccated coconut
METHOD
1. Melt the white chocolate, golden blond chocolate spread and butter in a bowl over a pan of boiling water.
2. Once melted, stir in the remaining ingredients, then pour into a baking dish.
3. Allow to set in the fridge before cutting into squares.
4. Serve with a blond chocolate latte that’s made by mixing the blond chocolate spread into coffee, then topping with warm milk and blond chocolate shavings.

Golden blond bark

Golden blond bark

Starring just two ingredients, this blond bark is perfect for coffee breaks, and would make an impressive gift
See the recipe

Makes 1 slab

INGREDIENTS
- 300g Swiss blond chocolate
- 150g mixed nuts, roughly chopped
METHOD
1. Melt the chocolate in a bowl over simmering water, stirring every so often.
2. Line a baking tray with baking paper and pour in the melted chocolate. Top with the chopped nuts and then chill in the fridge until set.
3. Break into shards and serve or gift wrap.

Golden blond cookies

Golden blond cookies

Fancy a spot of baking with the little ones? These golden blond cookies are made extra-indulgent when sandwiched with golden blond chocolate spread
See the recipe

Makes 10-12 cookies

INGREDIENTS
- 120g butter, softened
- 75g light brown sugar
- 75g golden caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- 180g plain flour
- 1/2 tsp bicarbonate of soda
- 150g Swiss blond chocolate, cut into chunks
- Sea salt
- Golden blond chocolate spread, to sandwich
METHOD
1. Preheat oven to 180C/160C fan/gas mark 4 and line two baking sheets with parchment.
2. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla.
3. Once combined, stir in the flour, bicarbonate of soda, chocolate and a large pinch of sea salt.
4. Scoop 10-12 tbsp of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool.
5. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Sandwich the cookies together with golden blond chocolate spread to make them extra-indulgent.

Very berry trifle cheesecake

Merry berry cheesecake

Filled with all the flavours of a classic trifle, this festive cheesecake is topped with our merry berry cherry jam
See the recipe

Makes 1 cheesecake

INGREDIENTS
- 250g trifle fingers
- 100g butter, melted
- 3 gelatine leaves
- 4 tbsp custard powder
- 200ml milk
- 300ml double cream
- 1 tbsp M&S merry berry cherry jam
- Berries, to serve
METHOD
1. Pre-heat the oven to 180ºC/160ºC fan/gas mark 4.
2. Blitz the trifle fingers and melted butter in a food processor. Press the mix into a springform tin and bake in the oven for 10 minutes, then allow to cool.
3. Soak the gelatine in a bowl of cold water. Mix the custard and 4 tbsp milk to a paste.
4. Heat the remaining milk and double cream in a pan. Once hot, remove from the heat and whisk in the paste until smooth.
5. Place the pan back on the heat and whisk until a thick custard forms. Remove from the heat.
6. Squeeze the water from the gelatine, add to the custard and whisk. Place in a mixing bowl and allow to cool.
7. Top the base with the cooled custard mixture and swirl in the jam.
8. Allow to set in the fridge before topping with berries and icing sugar.

The easiest ever chocolate mousse

The easiest ever chocolate mousse

Amazing served as the grand finale at a dinner party, these little pots of chocolate heaven can be whipped up in a flash
See the recipe

Serves 2

INGREDIENTS
- 300ml double cream
- 1/2 jar Collection chocolate hazelnut crème
- Toasted hazelnuts, to serve
- Raspberries, to serve
- Dark chocolate, to serve
METHOD
1. Whip the double cream until soft peaks form.
2. Fold through the chocolate hazelnut crème and add the mix to small bowl or mugs.
3. Top with the nuts, raspberries and chocolate shavings,

Boozy affogato

Boozy affogato

Serve up an adults-only twist on an ice cream sundae by pouring our Marksologist espresso martini cocktail over vanilla ice cream
See the recipe

Serves 2

INGREDIENTS
- 140g Collection West Country Madagascan vanilla ice cream
- 250ml M&S Marksologist espresso martini
METHOD
1. Scoop the ice cream into glasses or bowls.
2. Pour over the espresso martini and serve.

More to explore

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