With all the preparation underway for the festive dinner on Christmas day we wanted to share with you some great new healthy recipes to spruce up your Christmas dinner this year from Horder's very own head chef. We have included healthy tips and extras to add to the Christmas dinner classics including healthier roast potatoes, a different way to cook sprouts, getting the turkey perfect and a bonus vegetarian recipe to ensure all your guests are catered for.

Here are our top tips for making your christmas dinner sparkle!

Healthier Roast Potatoes

- Chop potato & put them in a deep roasting tin with garlic and thyme

- Pour some veg stock into the dish about 3 quarters up the potato and then brush the tops of the potato with some rapeseed oil or avocado oil

- Season with a little salt & cook for 50 mins at 200oc. Brush potato again and cook until the stock has gone and the potato is crispy


-Finely slice sprouts up and stir-fry with some pancetta and chestnuts

-This is a nice way to eat sprouts as most people think of sprouts as boiled & over cooked

-Sprouts are high in protein & supply loads of nutrients

Perfect Turkey

-Turkey breast is often over cooked because by the time the leg cooks the breast is over done.

-The best way to resolve this is by cooking the breast and leg separately.

-The breast meat should be at a temperature of 72oc when cooked to stay moist and the leg should be cooked long and slow.

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Ingredients (Vegetarian Alternative)

Chestnut and cranberry wellington: 
2tbsp Avocado oil

1 Red Onion Chopped
1 Leek (white part only) finely chopped
2 Cloves finely chopped Garlic
500g Peeled & cooked Chestnuts
250g Fresh Cranberries
150g Fresh white Breadcrumbs
Chopped Parsley
Picked Lemon Thyme 
2 Beaten Eggs 
600g coursely grated Granny Smith Apple
1 Puff Pastry Sheet 
1 Beaten Egg to glaze


1. Pre heat oven to 200c

2. Line a bread tin with parchment paper

3. Heat 1 tbsp of oil and half the butter in a large pan

4. Add the Onion, Leek and Garlic & cook until soft, Transfer to a large mixing bowl

5. Blitz the Chestnuts in a food processor

6. Heat the remaining oil & butter in the same pan, Fry the chestnuts until lightly Browned & add this to the Onion mix

7. Add then Cranberries, Breadcrumbs, parsley, Thyme, Eggs, Apple & a pinch of salt to the Onion mixture & mix well

8. Spoon this into your lined bread tin & bake for 40/50 mins or until browned & slightly firm

9. Leave to cool

10. Once cool wrap in puff pastry and glaze with remaining egg

11. Bake again for 40 mins until golden brown

12. Serve with honey roast parsnip, Roast potato, Braised red cabbage & baked Brussel sprouts

Page last reviewed on 01/12/2017

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