Specialist Ingredients to Elevate Your Christmas Dinner

Christmas dinner is the crown jewel of the festive season — a time when classic flavours meet indulgence, nostalgia, and creativity. This year, take your festive feast up a notch with specialist ingredients and small tweaks that make a big difference.

Potatoes

Forget soggy spuds — the secret to heavenly roast potatoes is dryness and depth of flavour.

Steam, don’t boil: Steaming keeps the texture drier and fluffier, perfect for crisping in the oven.
Dried rosemary & smoky oils: Infuse aromatic herbs with a subtle smokiness to add warmth and complexity.
Two salts: Use two types — large crystals for a striking visual finish, and finely ground salt for balanced flavour. You can also use our Himalayan Pink Salt to add a unique colour.

Carrots & Root Veg

Turn your roasted roots into a festive centrepiece with mulled spice magic.

Flavour base: Try star anise, fennel seeds, and a touch of mulled wine spice.
Sweetness with sophistication: Use maple syrup or honey for a rich, earthy glaze.
Steam roast: Lock in colour and nutrients, then finish in the oven for a caramelised edge.
Bonus twist: A few drops of orange infused oil add brightness and lift to the sweetness.

Brussel Sprouts

Sprouts are back in fashion — and this time, they’re dressed to impress.

Add crunch: Mix in toasted chestnuts, walnuts, or pumpkin seeds.
Plant-based flair: Toss with vegan 'bacon' lardons for smoky depth.
Flavoured oils: A drizzle of truffle or chilli oil gives an instant upgrade.

Parsnips

Add kick: Parsnips can verge on too sweet — balance them out with a kick of mustard seeds. They bring warmth and texture, cutting through the caramelised sugars perfectly.

Red Cabbage

Transform red cabbage into a show-stopper by braising it with:

Stuffing

Stuffing is all about texture and aroma.

Base: Use panko breadcrumbs and either our ‘pork’ block or plant-based sausage patties.
Additions: Dried herbs, fruits (like apricots or cranberries), and nuts for extra richness.

Pigs in Blankets & Devils on Horseback

Pigs in Blankets: Wrap plant-based Cumberland sausages in streaky ‘bacon’ rashers for that extra layer of savoury goodness.
Devils on Horseback: A fruity alternative — prunes and nuts wrapped in ‘bacon’.

Bread Sauce

Add spices: Nutmeg (ground, whole), allspice, and mace for a nostalgic warmth.
Allergen-friendly alternative: Use Maïzly to make it plant-based and allergen-free without losing that creamy comfort.

Cauliflower Cheese

Layered luxury with a plant-based edge.

Make it plant-based with: Maïzly milk, plant-based Camembert, Applewood block, and Sheese.

Cranberry Sauce

Our ready-to-use cranberry sauce is top quality, but if you want to enhance it, don’t stop at cranberries — stir in mixed berries or dried fruits like raisins or cherries for a fuller, richer flavour.

The Ultimate Gravy

Turn your gravy into a deep, savoury masterpiece.

Deepen the flavour with: Red wine, fava bean paste, miso, dried mushrooms, or wakame seaweed.
These ingredients add natural umami and depth without overpowering your roast. Read more about Umami flavours in our recent blog.

Leftovers

Avoid waste and turn leftovers into a decadent spread.

Cheeseboards: Pair leftover roasts with cheeses, piccalilli, chutneys, and artisan breads.
Mix & match: Cold cuts, roasted veg, and festive condiments turn into a feast all over again.

Small Change, Big Difference

Using our specialist ingredients doesn’t just elevate your festive menus — it also helps you make a positive impact on the environment. Simple swaps, like choosing plant-based cream over dairy in dishes such as Savoy Cabbage with Spinach & Leeks, can reduce carbon emissions by up to 350g of CO₂ per serving. By selecting sustainable, plant-forward alternatives and thoughtfully sourced ingredients, chefs can create dishes that are not only richer in flavour and texture but also kinder to the planet. It’s a small change in the kitchen that makes a big difference for the environment, without compromising on taste.