Five no-brainer flavour bombs to elevate your Christmas dinner

No matter how adventurous we are with food for the rest of the year, come Christmas lunch, it’s all about the classics, right?

Not just because of the nostalgia and comfort they bring to the table but – somewhat more practically – because trying something new on the big day is just a whole lot of extra pressure we really don’t need.

So, when the 25 December rolls around, you do you. But remember, there are some easy, risk-free ways you can give your classic Christmas dinner a subtle but notable glow up.

Add some of these everyday ingredients to your usual recipes, and those tissue-paper crowns will barely be in place before the compliments start rolling in.

’Nduja

This spreadable Italian sausage is no stranger to a festive charcuterie board, but it’s well worth getting it involved in the main event, too.

As this fiery spread packs a punch, you only need a very modest amount to make an impact.

The perfect example? Sprouts. Brin Pirathapan’s version of this staple Christmas side sees 60g of it melted down in a pan before you toss in your cooked sprouts. If you have any sprout doubters at your table, this is the way to convert them.

Otherwise, try adding it to your spuds for roasties with the mosties.

Redcurrant jelly and cranberry sauce

We’ll all have a jar or three of cranberry sauce or redcurrant jelly kicking around on Christmas Day. But these condiments aren’t just for dolloping on your plate next to your turkey.

They also work a treat in that braised red cabbage.

Just two teaspoons added in the final 10 minutes of cooking will give a noticeable freshness and whisper of extra sweetness.

Redcurrant gravy is also a secret weapon for gravy, in case you’re not already in on that. Try it in:

• Vegan gravy
• Red wine gravy
• Meat gravy

Parmesan

We respect your reluctance to mess with your roasties on Christmas Day (we felt it in the ’nduja chat) but, honestly, what’s a bit of Parmesan between friends?

A light, wispy blanket of this finely grated cheese at the end of roasting is going to bring a salty, nutty savouriness that you’ll wonder how you ever lived without. Not to mention reinforce that all-important crisp outer layer.

Parmesan is also pretty game-changing on sprouts (see above). You know it makes sense.

Gochujang

Hear us out on this one.

Retro Christmas foods have made a comeback to festive menus recently – we’re looking at you, prawn cocktail. While Marie Rose sauce is undeniably a classic, we won’t rest until you’ve tried swapping out the ketchup for gochujang.

The creamy mayo mellows out the hot and sticky Korean chilli paste, and if you pickle your cucumber too, you’ve got a fresh, zingy update on a nostalgic old-school starter.

Miso paste

Miso has become a store cupboard mainstay over the last decade, meaning you can find it in almost all the big supermarkets now.

And because of its earthy, savoury flavour, it’s a really effective way of adding depth to vegetarian dishes. If you’re going straight up nut roast for the veggie main, add a heaped teaspoon of the paste to your mix and you’ll be well on your way to making it the most moreish one yet.

It can also spread that umami joy to your veggie sides and sauces, like vegetarian pigs in blankets and veggie gravy.

But there’s a place for miso in your meat dishes too: try mixing it with butter, herbs and a pinch of sugar and smearing it under the skin of your bird. Those miso-laced juices are going to give you some top-tier gravy to boot.

That’s five no-brainer ways to crank up the flavour on your Christmas Dinner. No stress, no risk – just festive magic.

Originally published December 2025

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