When is Christmas 2026? + Free Dairy-Free Menu

Name: Honey-Glazed Roast Parsnips with Crispy Sage
Prep time: 15 min
Cook time: 40 min
Yield: Serves 6
Ingredients: 2 lbs parsnips, peeled and cut into even batons; 3 tablespoons extra-virgin olive oil; 1 teaspoon fine sea salt; 1/2 teaspoon black pepper, freshly ground; 3 tablespoons honey; 1 teaspoon white wine vinegar; 16 fresh sage leaves; 1 tablespoon fresh thyme leaves; a pinch flaky sea salt, to finish

Christmas 2026 falls on December 25, 2026 — 66 days to prepare

Approved Dairy-Free Menu

A Dairy-Free Christmas Celebration

Prep time: 180 minsDifficulty: Medium

Starter Course

Roasted Chestnut and Parsnip Soup with Crispy Sage

Velvety roasted parsnip and chestnut soup finished with good olive oil and crackling sage leaves.

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Roasted Chestnut and Parsnip Soup with Crispy Sage

Serves 6 Prep 20 min Cook 40 min Total 1 hr

Step 1 of 5

Ingredients

1 1/2 lbs675 g parsnips, peeled and cut into 1-inch chunks
11 yellow onion, quartered
4 tablespoons60 ml extra-virgin olive oil, plus more for serving
33 garlic cloves, unpeeled
7 oz195 g vacuum-packed cooked chestnuts
4 cups960 ml vegetable stock
1818 fresh sage leaves
to tasteto taste sea salt and black pepper
a pincha pinch nutmeg, freshly grated

Method

1Heat the oven to 425°F (220°C). Toss the parsnips, onion and unpeeled garlic with 3 tablespoons of olive oil and a good pinch of salt on a large baking tray, and roast 30-35 minutes until the edges are deeply caramelized.
2Add the roasted vegetables to a pot with the chestnuts (reserving a few for garnish) and the vegetable stock. Simmer 10 minutes so the flavors meld.
3Blend until completely velvety, adding a little water if it seems thick, then season with salt, pepper and the nutmeg. Keep warm over low heat.
4Meanwhile, heat a thin slick of olive oil in a small pan and fry the sage leaves in batches for 20-30 seconds until crackling and crisp; drain on paper and salt lightly.
5Ladle the soup into warm bowls, swirl in your best olive oil, and top with the crispy sage and reserved chestnuts, crumbled over.

Watch out for

Roast until the edges are deeply caramelized, not just tender - the soup's sweetness comes from browning, and pale vegetables make a bland, thin soup.
Blend until completely velvety - under-blended chestnut leaves a gritty, chalky mouthfeel; add stock a splash at a time to control thickness.
Fry the sage 20-30 seconds only - it goes from crackling-crisp to bitter and black in seconds, so lift it out the moment it stops bubbling hard.

Easy swaps

chestnuts: toasted skinned hazelnuts - nutty and rich (note: introduces tree nuts)
vegetable stock: chicken stock if no vegetarians are at the table - deeper body
olive oil (to finish): a swirl of coconut cream - extra silkiness, still dairy-free

Main Feast Piece

Olive Oil-Roasted Turkey with Dairy-Free Yorkshire Puddings and Pigs in Blankets

A magnificent turkey rubbed with rosemary, garlic, and orange and roasted in olive oil until deeply golden, with dairy-free Yorkshire puddings, pigs in blankets, crisp roast potatoes, and Brussels sprouts in coconut cream.

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Olive Oil-Roasted Turkey with Dairy-Free Yorkshire Puddings and Pigs in Blankets

Serves 6 Prep 50 min Cook 3 hr 20 min Total 4 hr 10 min

Step 1 of 6

Ingredients

11 whole turkey, giblets removed, about 12 lbs
1/2 cup120 ml extra-virgin olive oil
3 tablespoons9 g fresh rosemary, finely chopped
66 garlic cloves, minced
11 orange, zested and quartered
2 tablespoons salt, 1 tablespoon pepper35 g salt, 7 g pepper sea salt and cracked black pepper
1 cup120 g all-purpose flour (Yorkshire pudding)
33 large eggs, at room temperature (Yorkshire pudding)
1 cup240 ml unsweetened oat milk (Yorkshire pudding)
3 tablespoons45 ml light olive oil, for the pudding tin
1212 pork chipolatas
12 slices12 slices thin streaky bacon
3 lbs1.35 kg Maris Piper or Yukon Gold potatoes, peeled and quartered
1 1/2 lbs675 g Brussels sprouts, trimmed and halved
3/4 cup180 ml full-fat coconut milk
1 tablespoon15 ml lemon juice

Method

1Take the turkey out of the fridge 2 hours ahead. Mash the olive oil with the rosemary, garlic, orange zest, salt and pepper, and rub it all over the bird and under the breast skin. Stuff the cavity with the quartered orange.
2Roast the turkey at 325°F (165°C) for about 3 to 3 1/4 hours, basting every 45 minutes, until the thigh reads 165F. Tent loosely with foil if the breast browns too fast, and rest 30 minutes before carving.
3For dairy-free Yorkshires, whisk the flour, eggs, oat milk and a teaspoon of salt until smooth and rest 20 minutes. Put a teaspoon of light olive oil in each cup of a muffin tin, heat at 450°F (230°C) until shimmering, pour in the batter and bake 20 minutes without opening the door, until risen and crisp.
4Wrap each chipolata in bacon and roast at 425°F (220°C) for 25 minutes until the bacon is crisp. Boil the potatoes 10 minutes, rough the edges, and roast in hot olive oil at 425°F (220°C) for 40-45 minutes, turning once, until golden.
5Saute the sprouts cut-side down in a slick of olive oil until well charred, then pour in the coconut milk and lemon juice and simmer 5 minutes until the sprouts are tender and the sauce turns silky.
6Carve the turkey and serve with the Yorkshire puddings, pigs in blankets, roast potatoes and creamy sprouts, spooning over any resting juices from the bird.

Watch out for

The pudding tin must be at 450F with the oil shimmering-hot - batter hitting lukewarm oil makes flat, greasy discs instead of crisp, risen puddings.
Rest the Yorkshire batter 20 minutes - the flour needs time to hydrate or the puddings bake up chewy inside.
Tent the breast with foil once it's golden - olive oil browns skin fast, and a 12-lb bird's breast is done long before the legs.

Easy swaps

oat milk (Yorkshire batter): unsweetened soy or almond milk - any neutral plant milk works
coconut milk (creamy sprouts): cashew cream - same silkiness with a milder flavor
whole turkey: a bone-in turkey crown - feeds 6 with far less fuss, roast about 2 hours

Sweet Confection

Christmas Pudding with Coconut Brandy Cream and Olive-Oil Mince Pies

Classic dark fruit pudding made entirely dairy-free, served with whipped coconut brandy cream and flaky olive-oil mince pies.

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Christmas Pudding with Coconut Brandy Cream and Olive-Oil Mince Pies

Serves 6 Prep 45 min Cook 5 hr Total 5 hr 45 min

Step 1 of 6

Ingredients

3 cups (450g)450 g mixed dried fruit (raisins, currants, sultanas)
1/2 cup60 g dried cranberries
3/4 cup180 ml brandy, plus 1/4 cup extra for flaming
1 cup110 g fine breadcrumbs
3/4 cup90 g all-purpose flour
3/4 cup165 g dark brown sugar
3/4 cup100 g shredded vegetarian suet
33 large eggs, beaten
1/21/2 tart apple, grated
11 orange, zested and juiced
1 1/2 teaspoons4 g mixed spice
1 cup240 ml chilled coconut cream (from 2 cans of coconut milk)
2 tablespoons15 g powdered sugar
2 tablespoons30 ml brandy, for the coconut cream
1 3/4 cups210 g all-purpose flour (mince pie pastry)
1/4 teaspoon2 g fine sea salt (mince pie pastry)
1/2 cup120 ml extra-virgin olive oil (mince pie pastry)
3 tablespoons45 ml ice water (mince pie pastry)
1 1/2 cups375 g good-quality mincemeat

Method

1The day before, combine the dried fruit, cranberries and brandy in a bowl, cover and leave overnight so every piece plumps up.
2Oil a 1 1/2-quart pudding basin. Stir the breadcrumbs, flour, sugar, suet, eggs, apple, orange zest and juice and mixed spice into the fruit until evenly combined, then pack into the basin.
3Cover with pleated parchment and foil tied with string, and steam over simmering water for 5 hours, topping up the water. Cool and store in a cool dark place until needed.
4For the pastry, whisk the flour and salt, then drizzle in the olive oil and rub to crumbs; bind with the ice water, wrap and chill 30 minutes. Roll thin, cut 12 rounds and lids, line a muffin tin, fill each with a heaping teaspoon of mincemeat, cap and bake at 400°F (200°C) for 18-20 minutes until golden.
5Whip the chilled coconut cream with the powdered sugar to soft peaks, then whip in the brandy. Steam the pudding again for 1 1/2 hours until hot through and turn out onto a plate.
6Warm the extra brandy until steaming, ignite and pour over the pudding for the traditional flames. Serve with the coconut brandy cream and warm olive-oil mince pies.

Watch out for

Chill the coconut milk cans overnight and scoop only the solid cream - the watery part will never whip, and warm coconut cream stays soupy.
Olive-oil pastry is crumbly by nature - roll it between sheets of parchment, patch cracks with your fingertips, and don't overwork it or it turns tough.
Add the brandy to the whipped coconut cream a spoonful at a time - dumping it in thins the whole bowl at once.

Easy swaps

coconut cream (coconut-free option): aquafaba whipped with powdered sugar to stiff peaks - lighter, with no coconut flavor
vegetarian suet: grated frozen coconut oil or vegan butter sticks - same richness, still dairy-free
olive-oil pastry: a dairy-free shortcrust made with vegan butter sticks - flakier and easier to handle

Accompanying Sides

Honey-Glazed Roast Parsnips with Crispy Sage

Parsnips roasted in olive oil until deeply caramelised, brushed with honey and thyme, and finished with crackling sage leaves.

Get the recipe

Honey-Glazed Roast Parsnips with Crispy Sage

Serves 6 Prep 15 min Cook 40 min Total 55 min

Step 1 of 5

Ingredients

2 lbs900 g parsnips, peeled and cut into even batons
3 tablespoons45 ml extra-virgin olive oil
1 teaspoon6 g fine sea salt
1/2 teaspoon2 g black pepper, freshly ground
3 tablespoons60 g honey
1 teaspoon5 ml white wine vinegar
1616 fresh sage leaves
1 tablespoon3 g fresh thyme leaves
a pincha pinch flaky sea salt, to finish

Method

1Heat the oven to 425°F (220°C). Toss the parsnip batons with 2 tablespoons of the olive oil, the fine salt and the pepper on a large baking tray, spreading them in a single layer with space between.
2Roast 25 minutes, turning once, until the parsnips are tender and the edges are taking on deep golden colour.
3Stir the honey with the vinegar and drizzle it over the parsnips. Toss to coat and roast 8-10 minutes more, until the glaze is sticky and the edges are burnished mahogany.
4Meanwhile, heat the remaining tablespoon of olive oil in a small pan and fry the sage leaves in batches for 20-30 seconds until crackling and crisp; drain on paper and salt lightly.
5Pile the parsnips onto a warm platter, shower with the crispy sage and thyme leaves, and finish with a pinch of flaky salt.

Watch out for

Crowded parsnips steam instead of caramelising - use a tray big enough for a single layer, or split across two trays.
Add the honey only for the last 10 minutes - honey added at the start scorches bitter long before the parsnips are tender.
Cut the batons evenly and halve any thick cores - uneven pieces mean burnt tips beside raw, woody centres.

Easy swaps

honey: maple syrup or golden syrup - the same sticky glaze, still dairy-free
sage leaves: fried rosemary needles or thyme sprigs - different perfume, same crackle
parsnips: carrots or sweet potato wedges - roast exactly the same way

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