7 Last Minute Christmas Dinner Hacks

Christmas is just round the corner and you made the conscious decision to be super organised this year, and the Christmas dinner your planning to whip up would even make Nigella proud. So you’ve made your list checked it twice, actually three times. Your even making plans for that much needed catch up with friends and family. But we all know what happens with planning around Christmas. It sneaks up on you and all your prepping literally goes out of the window, hence the last minute dash for Christmas presents and cue the last minute dash to the shops, to somehow conjure up a jaw dropping Christmas dinner, eek!

See more: Last-minute Christmas gifts for every budget

But don’t worry; we’ve got you covered. Because lets put it this way we’ve all been there and stress levels can get pretty high. Not to mention the dreaded supermarket cues and empty christmas aisles. So we’ve put together 7 of the best super easy Christmas dinner recipes just for you. With easy to find ingredients and straight forward steps that will have everyone at the dinner table singing your praises.



1. Cheesy fondue with roast new potatoes


750g baby new potatoes

2tbsp olive oil

3 sprigs of thyme

100g Comte, grated

100g Gruyere, grated

100g Emmental, grated

2tsp cornflour

1 garlic clove

350ml dry white wine

a small glass of Calvados or kirsch


Heat the oven to 200C, gas 6. Tip the potatoes into a large roasting tin, drizzle over the olive oil and toss with the thyme and pinch of sea salt. Roast for 20-25 minutes until cooked through and golden.

Meanwhile, mix together the cheese and corn flour. Rub the base of a pan with the garlic then discard. Add the wine to the pan and heat until simmering gently. The trick is to add the cheese gradually, stirring all the time – like making risotto. As it melts, add another handful of cheese. Once all the cheese has been incorporated and the mixture has thickened, stir in the Calvados. Serve as a dip with the potatoes.



2. Roast Chicken with Sticky Plums


1 whole, free-range chicken, about 1.8kg (4lb)

1 small orange, halved

8 plums, halved and stoned

3tbsps honey

Squeeze lemon juice

1tbsp oil, plus extra for drizzling

4 sprigs rosemary


Heat the oven to 220 C, 200 C fan, 425 F, gas 7 . Put the orange halves into the chicken’s cavity, drizzle a little oil over the chicken and season generously with black pepper and sea salt, and roast for 20 minutes.

Meanwhile, toss the plums with the honey, lemon and the oil, season and add the rosemary. After the chicken has been in for 20 minutes, reduce the oven heat to 190 C, 170 C fan, 375 F, gas 5, arrange the plums around the chicken and roast for a further 30-40 minutes, until the juices run clear from the chicken. Allow to rest for 10 minutes, before carving and serving with salad or green veg, and new potatoes



3. Chorizo in Blankets


12 mini cooking chorizo

 6 slices pancetta


Heat the oven to 190C, gas 5.

Cut the pancetta slices in half and wrap them around the chorizo.

Place on a baking sheet and bake for 20 minutes.


4. Roasted Parsnips and Carrots in Caramel


750g parsnips, peeled and cut into large chunks

750g carrots, peeled and cut into large chunks
2tbsp olive oil

Handful fresh thyme

2tbsp caramel (such as Bonne Maman or Carnation)


Steam the vegetables for 5 minutes. Heat the oven to 190-200C, 5-6.Heat the oil in a large roasting tin then toss in the vegetables with lots of seasoning and the thyme. Roast for 40 minutes, stir through the caramel and roast for a further 5 minutes before serving.



5. Mince Pie Ice Cream


1 litre (1¾pt) good-quality vanilla ice cream

 6-8 mini mince pies


Allow the ice cream to soften (not completely thawed, but soft enough to stir through). Break up the mince pies into bite-size pieces, then stir through the ice cream. Freeze.



6. Raspberry Kir Royale


1tsp framboise raspberry liqueur

1 glass sparkling wine, around 100ml


Pour the framboise into the champagne flute and carefully top up with sparkling wine.



7. Mini Smoked Salmon and Chive Frittatas


5 slices smoked salmon

3tbsp finely chopped chives

6 large free-range eggs, beaten

lemon wedges, to serve

24-hole mini muffin tin, very well oiled



Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Very finely slice the smoked salmon and divide between the muffin cases. Do the same with the chives, then season the beaten egg and divide between all the cases. Cook for 8 to 10 minutes until puffed and golden, and serve immediately. You can fill the cases in advance and leave in the fridge overnight before cooking at the last minute.



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Yes Jennifer Lawrence we’ve all been there…