Please inspire me for Christmas

[FourStringsNoWaiting]

We're hosting again this year, 6 adults and two toddlers.

We stopped doing turkey a few years ago as we were bored with it. DH started doing individual chicken breasts, stuffed using his nan's stuffing recipe and wrapped in smoked streaky bacon then roasted. He calls this a Roastyboi. As much as a love a roastyboi we've done them for about five years now so it's getting a bit repetitive.

Last year we had a break from hosting and did steak and chips for Christmas dinner

Now we're hosting again I want to do something interesting but a bit more traditional (and affordable) than steak and chips

What does everyone else do that isn't turkey?

I almost always do a rib of beef. It's often a slightly cheaper way to do beef, and it's very forgiving in that a few extra/fewer minutes in the oven doesn't do it any harm. I will actually be buying mine at some point in the next couple of weeks and freezing it - I'm just waiting until I've confirmed how many people we're feeding so I know whether I need two ribs or three.

My sister likes to do a leg of lamb. If she has extra guests she does either 2 legs or one leg and then a large chicken or a turkey crown.

Maple and honey roast ham with Christmas slaw www.waitrose.com/home/recipes/recipe_directory/c/christmas-slaw-.html and mustard crusted potatoes https://www.food.com/recipe/mustard-crusted-roast-new-potatoes-with-shallots-and-garlic-291504

Slow roasted shoulder of lamb and dauphinois potatoes 😋

I too was going to say we normally do rib of beef. For 6 adults, I'd likely have 2 main offerings, so maybe rib of beef and a whole duck, leg of lamb or whole salmon. Aldi often have capons, so might be an option if you still want chicken, albeit a large one!

As a starter, or just as a dip, I've done this terrine before. Looks fancy, but fairly easy and made a day or 2 ahead. I normally add dill and not the chervil.
Salmon Terrine Recipe - Great British Chefs

For dessert, I usually do a pavlova. Again, the meringue can be made a day ahead and just assembled on the day. I add any variety of berries, kiwi, passionfruit etc I have.
Pavlova recipe (taste.com.au)

We've done Deliah Smith Roast lamb with garlic and rosemary https://www.deliaonline.com/recipes/seasons/what-should-you-be-cooking-in-october/roast-shoulder-of-lamb-with-garlic-and-rosemary-with-redcurrant-and-mint-sauce

Its the best time of year to eat lamb as the age is just right for flavour

We are having partridge this year for a change

Beef Wellington
Seafood platter

We always has a beef wellington growing up and it's something my husband has continued as we aren't keen on turkey. Probably not much more affordable than steak though.

I love beef wellington but the meat will be ££££. Salmon en croute? Or go completely rouge and do a themed meal eg Spanish Tapas, Greek or Mexican

Beef short rib or brisket or something else cooked long and slow with a cheaper cut of meat. Ask your butcher to suggest.

We mix it up.

Duck! Would suggest you do goose because I love it, but if you're hosting you would need at least 2, possibly 3 (or more!) depending on how many people, so that's probably not viable unless you've got loads of oven space and are willing to fork out a whole lot of money...

Game birds would work nicely. Partridge pie?

We did a rolled sirloin last Christmas (well, we actually had it in Spring but that's a long story) which was absolutely fantastic and we're doing it again this year. Really good and a nice change. Beef rib is good and looks fab as a centerpiece.

Roast pork can be fantastic too, and brilliant value for money. Go to a good butcher's or farm shop to ensure you get really good meat though. Follow a Danish recipe for sides etc - It will feel suitably traditional but quite different to what you're used to. And I can highly recommend, being Danish!

Oh sorry, it says how many right there in the OP! Don't know how I missed that! Probably just excitement as this is one of my favourite topics.

Duck is a great option I think - 2 should feed you all nicely as long as you're not expecting heaps of meat.

But beef or pork would be lovely as well.

Also missed the affordable bit. at my powers of comprehension today...

I think in that case 2 ducks is great value for money and really suits the festive season/traditional aspect (look out for deals - you can get them for the same price as a good chicken).

Roast pork your next best bet.

Beef joint could be good too, but it will be more expensive if you're looking for a fancy piece.

@YuletideSolace PIL's always have a goose, but last year, they wanted £150 for 1. Considering there is so little meat on one, they didn't bother.

I too thought duck is a better alternative, esp at about £9 each. 😋

@SM4713 Yes they are very expensive. Duck is delicious, lends itself well to stuffing, and goes nicely with all the seasonal trimmings.

I'd really like to make this salmon terrine - looks tasty and simple. It says 20 slices smoked salmon. It's a while since i bought smoked salmon - if you can remember, what size pack is that or how many packs will I need for 20 slices?

Ive done Delia Smiths duck a l’orange at Christmas with parmesan parsnips, red cabbage and roast potatoes. It was delicious and the potatoes got roasted in the duck fat

I'm cooking for five ( three adults, one oap and two teenage boys). So.....slow cooker beef brisket, roast potatoes, roast parsnips, carrots cauliflower and red cabbage. And loads of Yorkshire puddings lol

How about Poussins, or guinea fowl ? Affordable, & look generous on a plate.

Go to town on the veg sides.

Guinea fowl is a good shout. Like an extra delicious chicken.

Poussin is great for special occasions! A bird each is/looks so generous, and I just love dinky versions of things.

Nigella has a recipe for festive poussin with couscous which might go down well (although I appreciate it’s not exactly traditional).

@OMGitsnotgood You asked about how many salmon slices for the terrine. I can't recall, but I'm sure it wasn't 20 slices! It really depends on the size of the dish you use. I used a loaf tin to make the one in the pic and lined it with cling film first, to make it easier to get out. You can use salmon trimmings on the inside of the mousse, to cut costs, instead of blending whole slices up.

You can also do individual ones like in this recipe: Individual smoked salmon terrines for Christmas recipe | delicious. magazine (deliciousmagazine.co.uk)

I absolutely hate lamb, so my heart would sink to my boots if it were on the menu!
I grew up in a vegetarian household so our traditional Christmas dinner is pretty much all the traditional sides, but with a Quorn 'thingy' that's ridiculously 70s dinner party (curry powder, orange juice, cream, whisky) but my favourite dish of all time - and it tastes better if it's made the day before, as well as not needing oven space.
What about pheasant? it's in season, so should be fairly plentiful (I have a friendly local farmer who has to give it away for free at this time of year!) Delia has some fab suggestions, including this for 6 people for under £5! https://www.deliaonline.com/recipes/occasions/christmas/christmas-lunch-for-under-%C2%A3550-per-head/braised-turkey-drumsticks-with-port-pork-sage-and-onion-stuffing-bacon-rolls-with

Do you have a recipe for the rib of beef please?

Agree with pp that Guinea fowl are delicious and great value. Also you probably won’t have tons of leftovers.

Delia’s parsnip roulade is amazing. She shouldn’t have called it ‘parsnip roulade’, which sounds crap, because it is unbelievably good. Use organic everything for the best flavour - it will still be cheap to make. The richness would go well with a game bird.

I love the sound of a Roastyboi 😂 would you/DH be willing to share the stuffing recipe @FourStringsNoWaiting?
My ideal is leg of lamb and a turkey joint (one of those cook from frozen things) as it seems to suit everyone.
In the past we've done Indian (homemade), individual beef wellingtons- expensive but special and delicious- and also a turkey wellington one year which was amazing.
Christmas last year was so mild I almost wished we'd done a BBQ, not at all traditional but I like a change!