Caribbean Rum Cake
Olive Magazine
This decadent, boozy bake is a quintessential Christmas dessert in the Caribbean. Known for its rich flavour, the cake is soaked in a rum-infused syrup, giving it a moist texture and a punchy kick. It's often made with dried fruits that have been steeped in rum for weeks (or even months), resulting in a dessert that's as much a tradition as it is a treat. Perfect as a centrepiece for your festive table or wrapped up as a holiday gift. Chef Keshia Sakarah says: ‘Originally called the empire Christmas pudding, this cake is an evolution of the British plum and Christmas puddings. It's a clear reference to the British colonial interests in the Caribbean as it's found mostly on islands of the former British West Indies – for example, Barbados, Montserrat and Guyana, following the introduction of Christianity during which new religious holidays and practices were observed.’
Gravadlax
Olive Magazine
This Scandinavian classic is a cured salmon dish, ideal for a showstopping Christmas Eve starter. Traditionally, the salmon is cured in a mix of sugar, salt, and dill, with optional flavours like juniper berries or citrus zest for a personalised touch. Gravadlax is typically served thinly sliced alongside mustard sauce and rye bread, offering a light yet flavour-packed prelude to the holiday feast.
Lebkuchen Biscuits
Olive Magazine
Originating from Germany, Lebkuchen are spiced biscuits that are as delightful to decorate as they are to eat. Infused with warm spices like cinnamon, cloves, and nutmeg, these soft cookies are often glazed or coated in chocolate, plus they make excellent edible decorations for the Christmas tree or festive treats to enjoy with a cup of mulled wine.
Stollen Cake
Olive Magazine
A beloved German Christmas bake, Stollen is a fruit-filled loaf dusted with powdered sugar, evoking the image of a snow-dusted winter wonderland. The dough is enriched with butter, candied peel, and dried fruits, with a core often featuring a rich marzipan filling. As with so much Christmas food, it has its own symbolism, in this case representing the swaddled Christ child, making it a meaningful addition to the festive season.
Bejewelled Festive Torrone
Delicious Magazine
This Italian nougat is a festive favourite, combining a chewy base of honey, sugar, and egg whites with colourful jewels of dried fruits and nuts. Its balance of sweetness and crunch makes it an ideal treat for gifting or for serving as a post-dinner indulgence. Often cut into small, decorative pieces, it’s a gorgeous addition to a festive banquet.
Pierna Mechada – Mexican Roast Pork
Delicious Magazine
A showstopping dish for Christmas or Boxing Day, Pierna Mechada is a slow-cooked pork leg packed with bold Mexican flavours. It’s marinated in a blend of citrus, spices, and sometimes a hint of smoky chipotle before being roasted to perfection. The result is tender, juicy meat with a caramelized crust, perfect for serving with tortillas or as part of a buffet spread.
Swedish Almond Cake
Delicious Magazine
This classic Swedish dessert, known as mandeltårta, is a light and elegant addition to the festive table. Made with layers of almond meringue and rich custard, it achieves the perfect balance of texture and flavour. The cake is often topped with slivered almonds for a crisp, nutty finish and dusted with powdered sugar for a festive touch. Despite its decadent appearance, the airy base makes it a surprisingly light treat – ideal, then, for serving after a hearty Christmas feast. It’s a Scandinavian favourite that highlights the simplicity and beauty of Nordic baking traditions.
Melomakarona Biscuits
Delicious Magazine
Irini Tzortzoglou’s take on these traditional Greek cookies proffers a delightful mix of honey, ginger, and citrus. Soft and aromatic, they are typically soaked in a honey syrup after baking and sprinkled with crushed walnuts for a festive finish. A staple in Greek households during the holidays, Melomakarona embody the warmth and sweetness of the season. Tzortzoglou says, ‘I’ve lived in England for over 40 years and have enjoyed Christmas in other European countries, so I’ve grown to love festive spices like ginger, hence its non-traditional appearance in these melomakarona. Ginger, honey and citrus are a marriage made in heaven and I hope you enjoy my version of a much-loved Greek classic’.
Coquilles St Jacques
Delicious Magazine
This classic French starter features scallops served in their shells with a creamy white wine and mushroom sauce, topped with breadcrumbs and cheese, then baked until golden. Elegant and indulgent, Coquilles St. Jacques is a chic yet nostalgic favourite for Christmas dinner or a New Year’s Eve celebration.
Polish Christmas Cheesecake
Delicious Magazine
Known as ‘Sernik,' this Polish dessert offers a unique twist on traditional cheesecake with the addition of dried fruits, citrus peel, and often a hint of rum or vanilla. Made with twaróg (Polish curd cheese – like this recipe, however, you can use Philadelphia), it has a rich yet slightly tangy flavour, making it a brilliant centrepiece for Christmas celebrations in Poland.
Buche de Noel
Delicious Magazine
This traditional French Christmas dessert, also known as the Yule log, is as much a visual masterpiece as it is a delicious treat. Typically made with a light sponge cake rolled around a creamy filling, it’s coated in a chocolate ganache to resemble a tree log. The decoration often includes powdered sugar to mimic snow, along with festive touches like meringue mushrooms or holly sprigs. A Buche de Noel is a must-have centrepiece for any holiday dessert table.
Pistachio Tiramisu
BBC Good Food
A festive twist on the classic Italian dessert, this pistachio tiramisu is utterly and sublimely luxurious. Layers of mascarpone cream are infused with the nutty flavour of pistachios, which lend a signature green hue to the dish. Savoiardi biscuits are soaked in a lightly sweetened mixture – sometimes with a hint of amaretto or pistachio liqueur, making it a sensational finale to any Christmas dinner. An elegant yet modern treat.
Borsch
BBC Good Food
This hearty beetroot soup is a staple in Eastern European winter celebrations, particularly in Ukrainian and Polish traditions. Rich in earthy flavours, it combines beetroot, root vegetables, and sometimes meat or beans for a deeply satisfying dish. Often served with a dollop of sour cream and fresh dill, borsch is not only warming but also beautifully vivid, with its bright ruby-red hue making it a festive choice for a Boxing Day meal or post-walk treat.
Brodetto di Pesce
Honest Cooking
A coastal Italian favourite, this tomato-based seafood broth is traditionally served on Christmas Eve as part of the ‘Feast of the Seven Fishes.’ Packed with fresh seafood like fish, clams, and shrimp, it’s gently simmered with garlic, onions, and white wine for a light but flavourful dish. Pair it with crusty bread for soaking up every last comforting drop.
Danish Christmas Potatoes
Honest Cooking
Known as Brunede Kartofler in Denmark, these caramelised potatoes are a sweet and savoury delight, perfect as a side dish for a Christmas feast. Baby potatoes are boiled, peeled, and then glazed in a mixture of sugar and butter, creating a glossy, golden coating. Some modern variations add hints of chilli or sage for extra depth but, overridingly, they are a testament to the perfect simplicity of Scandinavian festive cooking.
