Christmas Dinner

You can't get away from it - Christmas is coming with all the temptations of food and drink when you're in the festive spirit!

One of the things you can do though is plan ahead for Christmas Dinner so you won't feel left out whilst your friends and family are enjoying their festive feast.
Below are some suggestions for a Christmas Dinner alternative even non-dieters will envy


Christmas Menu Starter: Fresh lobster in vinaigrette

*Crab, prawns or tuna can also be used *
  • 60g cooked lobster or alternative meat from above
  • 2 medium gherkins finely chopped
  • 1 teaspoon of capers, drained and chopped
  • 1 tablespoon finely chopped coriander leaves
  • Finely grated lemon zest
  • 1 tablespoon of fresh lemon juice
  • 1 small, finely chopped, shallot
  • ½ tablespoon of white wine vinegar
  • A few drops of Tabasco sauce
  • Salt & freshly milled black pepper

Method: (Simple, no cooking, 10 minutes preparation)

Combine all ingredients into a bowl. Use your hands to form into a round flattened shape, ½ inch high. Garnish with crisp salad leaves, watercress & a fresh wedge of lemon

                                                           ~ OR ~

Christmas Menu Starter: Griddled asparagus wrapped in prosciutto ham

  • Asparagus
  • Teaspoon of olive oil
  • Freshly squeezed lemon juice
  • Sea salt & freshly ground black pepper
  • 1 thin slice of prosciutto ham
  • Peppery rocket
  • Fresh wedge of lemon


Wash a large handful of asparagus spears & chop off the woody ends. Heat a large griddle pan & dry griddle the spears on both sides until nicely marked. Place on a warm plate and drizzle with a teaspoon of olive oil. Add freshly squeezed lemon juice, salt & freshly ground black pepper. Lightly wrap the prosciutto ham around the spears & garnish with peppery rocket & a fresh wedge of lemon.
*Starter can be eaten hot or cold and can be made in advance if eaten cold*

Christmas Menu Main: Christmas Lunch

*Christmas Turkey with roast rostis +  sage, onion & thyme stuffing balls*
*Alternative meat list: Chicken Breast, Ham, Gammon, Lean Beef, Venison, Veal*
  • 2 slices of turkey breast (100g cooked) or see alternative meat list above
  • Roast rostis
  • Using in total 150g from the limited vegetable list coarsely grate;
  • Brussel sprout -
    chop and remove outer leaves before weighing
  • Carrot
  • Shallot
  • Swede
  • Turnip
  • ½ courgette from unlimited list

Method: Roast rostis (Side dish for main Christmas Lunch)

Season coarsely grated vegetables with sea salt and fresh grounded pepper. Place all vegetables into a mixing bowl. Add 1 heaped spoon of potato and herb sachet and mix together well. Take a baking sheet, lightly spray with 100% olive oil (or 1 teaspoon). Heat in the oven for a few minutes. Form the mixture into 3 or 4 rostis and place onto a heated baking sheet in the oven and bake at190 to 200 degrees approximately for 15 to 20 minutes, until golden with a slight crunchy texture.

Method: Stuffing (Side dish for main Christmas Lunch)

Using the remaining packet of potato and herbs (only using half a sachet in total, inclusive of the tablespoon used in the rosti), place the potato and herb in a mixing bowl and add in finely chopped sage and spring onion. Add a sprinkling of fresh or dried thyme. Add a small amount of cold water very gradually, just enough to bind the mixture so it can be formed into balls. Place onto a very lightly oiled baking tray and put into a pre-heated oven at 190degrees for approximately 10 to 15 minutes. Check every 5 minutes.

Method: Festive Jus (Gravy) Side dish for main Christmas Lunch)

Use leftover sage  and thyme leaves and add a bay leaf and tie with string. Use leftover vegetable water, season with salt and black pepper and leave to simmer gently for 5 minutes.  Reduce the mixture by simmering. Use 1 heaped tablespoon of beef soup sachet. Mix to a loose paste with a little cold water. Gradually add this, whilst whisking, to the boiling veg water. Reduce as much as possible and the mixture won’t be thick, but will be tasty. 


Christmas Menu Dessert: Rainbow fruit skewer with chocolate dip sauce

  • 60g of limited list fruit
  • Chocolate spread sachet
  • Fat free Greek yoghurt


Choose 60g of fruit from the limited list and chop into pieces, ensuring the pieces are large enough to push onto a wooden skewer. Wet the pieces first for easy application. Use the chocolate spread sachet, mixed with hot water and mix into a pouring consistency. You can also add a small spoon of fat free yoghurt onto the side and garnish with a sprig of fresh mint.

                                                          ~ OR ~

Christmas Menu Dessert: Mulled fruit pots

*Drizzled with hot chocolate sauce *
  • Portion of Rhubarb
  • Ginger
  • Loganberries
  • Redcurrants
  • 1 star anise
  • 1 clove
  • Cinnamon
  • Lemon zest & juice
  • Fat free Greek yoghurt
  • Chocolate spread sachet


Using a good portion size of rhubarb as the base for the pot, stew until tender, adding a pinch of dry ginger & sweetener for taste. Then add, to a small sauce pan, 50g in total of loganberries & redcurrants, 1 star anise, 1 clove and a pinch of cinnamon. Add to that a small grating of lemon zest & a squeeze of lemon juice. Add just enough boiling water to cover the fruit and allow to stew. This should reduce to a soft pulp mixture. Sweeten at this stage if required to discard the spices. Using a glass ramekin dish, make up alternate layers of the fruits and top with a heaped spoon of fat free Greek yoghurt. Using the chocolate spread sachet, mix to pouring consistency and drizzle over pot if desired.