Try Gordon Ramsay's smart menu for your Christmas dinner or a chic festive dinner party - your guests will be wowed!
Whether you are hosting a drinks party for friends, cooking for the main event, or just making a dessert, I hope that, at the very least, you will choose to prepare some of my dishes.
As the festive entertaining starts on Christmas Eve – or even earlier – and extends right through to New Year’s Day, I’ve included in my book scrumptious dishes that you can easily put together to feed guests at any time, plus ideas for turning cooked turkey and ham, smoked salmon and Stilton into tasty meals and snacks.
Some recipes are simple, others more elaborate but rewarding to prepare. Whatever you choose to cook, I sincerely hope you enjoy the festivities with family and friends. Happy Christmas!
This pan-fried scallops with caper, raisin and olive dressing recipe is a slightly different version of one of my signature restaurant dishes. The vinaigrette – with green olives and a little balsamic vinegar added – is more of a thick and creamy dressing.
If you have any left over, save it to serve with steamed or roast fish. Needless to say, the scallops must be very fresh.
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To me, this roast goose with five spice and honey recipe is the ultimate way to roast a goose and the aromatic five-spice powder really lifts the flavour of the rich, gamey meat.
Unlike turkey, you want to cook goose to medium rare for the best texture. It is important to check the bird half an hour before the end of the estimated cooking time, as the size, density and fat ratio can all make a difference. Thereafter, keep checking on the goose every 15 minutes or so.
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Perfect for dinner parties, this Italian-style trifle recipe is most definitely a boozy trifle – one you can prepare ahead and leave in the fridge to allow the flavours to mingle.
If you like fruit in your trifle, add peeled, diced pears or orange segments in between the layers. For a sophisticated presentation, assemble individual trifles in Martini glasses.
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