No Christmas feast is complete without these festive trimmings. From Italian-inspired sprouts to classic stuffing, here’s a selection of essential additions to the lunch table. You will never resort to packet sauces again once you realise how simple it is to make your own bread and cranberry creations. So go on, push the gravy boat out and keep your turkey company with these Christmas crackers.
From Tamasin Day Lewis, a creamy, mildly spiced bread sauce - the classic accompaniment to roast chicken
For a fruity and flavoursome accompaniment to Christmas lunch, try Alan Coxon's tangy cranberry sauce with ginger and cinnamon
For the ultimate roast potatoes try Ross Burden's recipe for spuds cooked with goose fat - a real treat
Add a Scottish flavour to your Christmas turkey with Alan Coxon's flavourful haggis, apricot and whisky stuffing
The Tanner Brothers show you how to achieve perfectly delectable, tender, sweet-savoury parsnips to accompany a classic roast
Alastair Hendy's deliciously flavourful cranberry stuffing balls makes a great side-dish for either Thanksgiving or Christmas dinner
Gary Rhodes spruces up sprouts with cubes of cooked ham and a sprinkling of toasted sesame seeds
Frank Bordoni gets adventurous with sprouts, wintery chestnuts and melted cheese - all drizzled with honey...
Add a tangy caramelised twist to carrots and dress them up for a festive party in this recipe by Simon Rimmer
Ring the changes at the festive table with this innovative stuffing recipe provided by Good Food Magazine
