6 Simple Christmas Side Dish Recipes You Must Try

Having moved from Wiltshire to Dorset at the age of 13, I have discovered what a passion for fresh, local produce truly looks like. With farmers working in all directions, our area is dotted with numerous local markets and abundant fish stocks along our shorelines. It is that time of year again when I begin to think about next season’s menu. Christmas has always been a time for tradition, full of nostalgia. In this guide, I have added my own twist to six simple side dish recipes for Christmas that are sure to impress your guests and make the festive season even more interesting.

1. Spiced Red Cabbage

This vibrant spiced red cabbage is a sweet, tangy, and aromatic side dish that pairs perfectly with rich Christmas roasts. Slowly cooked with wine, apple juice, and warm spices, it fills your kitchen with the scent of the holidays and adds a jewel-toned pop to your festive table.

Ingredients

• 3 red cabbages
• 150g caster sugar
• 150g dark brown sugar
• 300ml apple juice
• 500ml red wine
• 200ml red wine vinegar
• 2 cinnamon sticks
• 5 cloves
• Handful of raisins or sultanas
• Pinch of salt

Method

1. Prepare the cabbage: Remove any tough outer leaves from the cabbages. Cut each cabbage into quarters, remove the hard core, and slice the leaves as thinly as possible using a sharp knife.
2. Mix everything: Place all the sliced cabbage into a large saucepan or casserole dish. Add the caster sugar, brown sugar, apple juice, red wine, red wine vinegar, cinnamon sticks, cloves, raisins (or sultanas), and a pinch of salt.
3. Combine well: Stir thoroughly so all the cabbage is coated in the liquid and sugar.
4. Choose your cooking method:
   • Hob: Cover with a lid and cook over a low heat for 1 hour to 1 hour 30 minutes, stirring every 15–20 minutes so nothing sticks to the bottom.
   • Oven: Preheat the oven to 160°C (140°C fan / 320°F). Cover the dish tightly with a lid or foil and bake for 1 hour to 1 hour 30 minutes, stirring halfway through.
5. Check for doneness: The cabbage is ready when it’s very soft and glossy, and most of the liquid has reduced to a syrupy glaze.
6. Adjust the taste: Stir and taste - add a little extra vinegar for more tang, or a pinch more salt if needed.
7. Serve or store: Serve hot, or let it cool and refrigerate for up to 3 days (it actually tastes even better the next day). Reheat gently before serving.

2. Yorkshire Puddings

These golden Yorkshire puddings are the ultimate Sunday roast essential - crisp and towering on the outside, soft and fluffy inside. Perfect for soaking up gravy, they’re the pride of The Club House in West Brexington and a must-have on the Christmas table.

Ingredients

• 350ml whole eggs (about 6–7 medium eggs)
• 350ml milk
• 350g plain flour
• Neutral oil (such as vegetable or sunflower), for the tins

Method

1. Preheat the oven: Set the oven to 220°C (200°C fan) and place a 12-hole muffin tin or Yorkshire pudding tray inside to heat up.
2. Make the batter:
   • In a large mixing bowl, whisk together the eggs, milk, and flour until completely smooth.
   • The batter should be the consistency of double cream - slightly thick but still pourable.
   • If lumps remain, pass the batter through a sieve.
3. Rest the batter: Cover and place the batter in the fridge for 20–30 minutes. Resting helps the puddings rise evenly.
4. Heat the oil: Remove the hot tray from the oven carefully. Add about ½ teaspoon of oil to each hole, just enough to cover the bottom. Return the tray to the oven for 10–15 minutes, until the oil is sizzling hot.
5. Fill the tins:
   • Working quickly (to keep the oil hot), remove the tray from the oven and close the oven door to keep the heat in.
   • Using a jug, pour the chilled batter into each hole until about ¾ full. You should hear it sizzle as it hits the oil.
6. Bake - don’t open the door!
   • Return the tray to the oven and bake at 220°C for 10 minutes.
   • Without opening the door, reduce the temperature to 180°C (160°C fan) and bake for a further 15 minutes, until the puddings are tall, crisp, and golden brown.
7. Serve:
   • Remove the tray and transfer the puddings to a wire rack to keep them crisp.
   • Serve immediately with roast beef, turkey, or plenty of rich gravy.

3. Sausage Meat Stuffing

A classic Christmas side dish that's full of flavour and warmth. Made with juicy sausage meat, sweet apple, and aromatic sage, it's perfect served alongside roast turkey or chicken.

Ingredients

• 3 onions, diced
• 2 garlic cloves, finely chopped
• 45g butter
• 1 small apple, diced (no need to peel)
• 500g Cumberland sausages (remove skins)
• A handful of fresh or dried sage, chopped
• 175g breadcrumbs

Method

1. Cook the base: In a large frying pan, melt the butter over medium heat. Add the onions and garlic, and cook gently for about 8–10 minutes until the onions are soft and see-through. Stir often so the butter doesn’t burn.
2. Add the apple: Stir in the diced apple and cook for another 2–3 minutes until slightly softened. Remove the pan from the heat and let the mixture cool for 10–15 minutes.
3. Mix it all together: Once cooled, transfer the onion mixture to a large bowl. Add the sausage meat, sage, and breadcrumbs. Mix everything together with your hands or a spoon until fully combined.
4. Shape and bake:
   • To make stuffing balls: Roll the mixture into golf ball-sized portions and place them on a baking tray lined with parchment paper.
   • To make a stuffing loaf: Pack the mixture into a lined loaf tin.
5. Bake:
   • Stuffing balls: Bake at 180°C (160°C fan) for 25–30 minutes, or until golden and cooked through.
   • Stuffing loaf: Bake at the same temperature for 40–45 minutes. Check it's cooked through in the middle.

Let it rest a few minutes before serving. Can be made ahead and reheated.

4. Brussel Sprouts with Bacon and Honey

This sweet and salty side dish turns humble Brussels sprouts into something truly festive. Crisp bacon, golden sprouts, and a sticky honey glaze make it a perfect pairing for your Christmas roast.

Ingredients

• 300g Brussels sprouts, trimmed and halved
• 4 slices streaky bacon, cut into lardons
• A handful of chopped fresh parsley
• 2 tbsp honey
• Flaky sea salt, to finish

Method

1. Blanch the sprouts: Bring a pan of salted water to the boil. Add the Brussels sprouts and cook for 3–4 minutes until just tender. Drain well and set aside.
2. Cook the bacon: In a large frying pan over medium heat, cook the bacon lardons until crispy and golden, and the fat has rendered out.
3. Remove the bacon: Using a slotted spoon, lift the bacon out of the pan and set it aside. Leave the bacon fat in the pan — it’s full of flavour.
4. Sauté the sprouts: Turn the heat up to medium-high. Carefully add the blanched sprouts to the hot bacon fat. Fry for 3–4 minutes, stirring occasionally, until they start to brown and caramelise.
5. Glaze and finish: Add the crispy bacon back into the pan, then drizzle over the honey. Stir well so everything gets coated in the sticky glaze. Cook for another minute until glossy.
6. Garnish and serve: Sprinkle with chopped parsley and a pinch of flaky salt. Serve warm.

5. Cauliflower Cheese

Ingredients

• 3 cauliflower heads, cut into florets (use stalks and leaves too)
• Drizzle of oil
• Salt and pepper
• 100g butter
• 150g plain flour
• 400ml milk
• 1 tbsp Dijon mustard
• 200g cheddar, grated
• 100g blue cheese, crumbled or grated
• 100g smoked cheese (optional), grated

Method

1. Roast the cauliflower:

   Preheat your oven to 200°C (180°C fan). Spread the cauliflower florets, stalks, and leaves on a baking tray. Drizzle with oil, season with salt and pepper, and roast for 15–20 minutes until golden and just tender.

2. Make the roux:

   In a medium saucepan, melt the butter over medium heat. Stir in the flour to make a thick paste (this is your roux). Cook for about 4 minutes, stirring regularly, to cook out the raw flour taste.

3. Add the milk and mustard:

   Gradually whisk in the milk and the Dijon mustard. Keep stirring until the sauce is smooth and thickened — this will take around 6–8 minutes.

4. Add the cheeses:

   Stir in the cheddar, blue cheese, and smoked cheese (if using). Keep stirring until the cheese has fully melted and the sauce is glossy and smooth.

5. Assemble and bake:

   Place the roasted cauliflower in a large ovenproof dish. Pour the cheese sauce over the top, spreading it evenly. Bake at 200°C (180°C fan) for 20–25 minutes, or until golden and bubbling on top.

6. Honey and Fennel Roasted Carrots and Parsnips

Sweet, aromatic, and beautifully caramelised, these roasted carrots and parsnips are infused with the warm flavors of fennel and star anise, then glazed with golden honey. Perfect as a comforting side dish for any meal.

Ingredients

• 5 large carrots, sliced in half lengthwise
• 3 large parsnips, sliced in quarters lengthwise
• Large pinch of fennel seeds
• 5 tablespoons honey
• 1 x star anise
• Olive oil, for drizzling
• Flaky salt, to taste

Method

1. Preheat the oven to 180°C and line a baking tray with parchment paper.
2. Prepare the vegetables: Place the sliced carrots and parsnips in a large bowl. Drizzle with a little olive oil, add fennel seeds and flaky salt, then toss well to coat evenly.
3. Add star anise: Place the star anise on the tray among the vegetables.
4. First roast: Spread the vegetables evenly on the lined tray and roast in the preheated oven for 15 minutes.
5. Add honey: Remove the tray from the oven. Drizzle the honey over the vegetables and gently toss to coat them evenly.
6. Final roast: Return the tray to the oven and roast for another 15 minutes, or until the vegetables are tender, caramelised, and sticky golden.
7. Serve: Remove the star anise before serving. Enjoy warm as a side dish.

Now you have six recipes to delight your guests this festive season. If you are looking for more food and drink inspiration, subscribe to our mailing list for full insights from our kitchen.