Parmesan Potatoes, Spiced Lamb & Raspberry Trifle: Viva’s Ultimate Five-Course Christmas Menu

Want to make Christmas dinner the highlight of your holiday? Turn to this festive feast.

Lay down your loveliest tablecloth and break out the Christmas crackers — it’s time to set the scene for one of the major highlights of the festive season. This menu, from recipe editor Angela Casley, is a flavourful feast for the special occasion. Think a citrusy ceviche, slow-cooked leg of lamb and towering, boozy trifle.

Starter: Prawn and avocado ceviche

Entree: Truffle and parmesan potatoes

Main: 10-hour spicy pulled lamb leg

Sides: Courgette and goat’s cheese salad; mixed roast tomatoes with olives

Dessert: Rhubarb and raspberry brandy trifle

Prawn and avocado ceviche

Starting off fresh and zesty, this ceviche sees prawns “cooked” in lime juice (though it also works with lemon). This is a great dish to have prepared ahead of time, as the flavours meld into each other and create a brighter taste. Helpfully, the lime will also stop the avocado from browning.

¾ cup lime juice

1 tsp white sugar

1 green chilli, chopped small

2 tsp fish sauce

½ cup coriander leaves

300g raw large prawns, each cut into 3

1 avocado, 2cm dice

1 Lebanese cucumber, ½ cm dice

1 radish, thinly sliced

To serve, 1 lime, cut into wedges

To garnish, 1 Tbsp coriander, a few slices of green chilli

Truffle and parmesan potatoes

Squashing the potatoes allows for the surface area to increase and means you get lots of little crispy bits when they are roasted. The green beans add a summery crunch, while the truffle oil is luxurious.

1kg new potatoes

2 Tbsp olive oil

2 Tbsp truffle oil

3 cloves garlic, chopped

Salt and pepper

1 cup grated parmesan

500g green beans

Extra truffle oil, to serve

10-hour spicy pulled lamb leg

Not only are the flavours of this divine, but you can put it in the oven early in the day, set a timer and pretty much forget about it and instead enjoy the festive cheer. The wonderful aroma will fill the house making you, and your loved ones, very hungry.

1 leg lamb, bone-in (roughly 1.6-2kg)

1 onion, sliced

500ml beef stock

3 cloves garlic, crushed

1 tsp garlic salt

1 tsp paprika

1 tsp fennel seeds

1 tsp ground cumin

1 tsp garam masala

2 eggplants, sliced lengthways, 1cm thickness

2 red peppers, cut into quarters

¼ cup olive oil

2 Tbsp pomegranate molasses

½ cup pomegranate seeds

½ cup fresh coriander, to garnish

Courgette and goat’s cheese salad

Courgettes are available in abundance, so it is the perfect time to add them to a fresh salad to complement any meal. Toss this fresh dish together at the last minute with a mustardy dressing, which will last in the fridge for a few days.

3 courgettes, sliced on a diagonal

1 Tbsp olive oil

2 cloves garlic, crushed

1 Tbsp chopped rosemary

120g salad leaves

1 cup fresh peas, blanched

100g goat’s cheese

2 tsp lemon zest

Dressing

1 tsp dijon mustard

1 tsp sugar

2 Tbsp olive oil

2 Tbsp lemon juice

Mixed roast tomatoes with olives

Christmas dinner has to come with a freshly roasted tomato salad in our home. The flavours are sublime, especially when they come straight from the garden. Adding some simple, punchy ingredients and a good crack of pepper is all that is needed.

1kg mixed tomatoes

2 Tbsp olive oil

4 cloves garlic, chopped

1 Tbsp chardonnay vinegar

¼ cup mixed olives

¼ cup basil leaves

Salt and freshly ground pepper

Rhubarb and raspberry brandy trifle

The day before I serve this dish, I get the rhubarb cooked and jelly made. This means that in the morning you can assemble the trifle and allow the flavours to seep through. Make a decent amount, as trifle is always better the day after!

1 bunch rhubarb (6-8 stalks), cut 6cm pieces

1 cup water

1 cup sugar

½ tsp cinnamon

¼ tsp nutmeg

2 tsp gelatin, soaked in 2 Tbsp water

¼ cup brandy (or more)

500ml thick custard

200ml crème fraiche

1 x 20cm sponge cake

200ml cream, lightly whipped

2 punnets raspberries

Garnish, optional mint leaves and nuts

More Christmas Cooking

Showstopping desserts, festive pastries and expert tips.

A Chocolate & Berry Christmas Wreath Tart For A Showstopping Dessert. Cover this festive masterpiece with fresh seasonal berries and a dusting of icing sugar.

How To Make Christmas Cake, With A Few Mini Cakes To Giveaway. This fruit cake recipe makes extra, so you can wrap up a few cakes for family and friends.

Nothing Says The Festive Season Like Tree-Shaped Pastries. Fill them with ham, cranberry jelly and lashings of cheese.

Have Yourself A Tasty, Smooth-Sailing Little Christmas, Thanks To These Chef-Approved Tips. From prep to leftovers, leading chefs and food lovers divulge their secrets.