43 Healthier Christmas Recipes You'll Actually Enjoy

Don't miss out on all your festive favourites this Christmas! These tempting recipes for smoked salmon and asparagus and turkey crown with all the trimmings are lighter than traditional dishes.

Have yourself a healthy little Christmas with these delicious recipes that won't make you feel like you're missing out on all the festive fun. From Bay and Lemon Brined Turkey, to Vine-Ripened Tomato Stuffed with Couscous Salad and even a cheeky Pear and Ginger Crumble for dessert, you'll love these lighter takes on all your favourite Christmas dishes, and some fresh new ideas too.

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Pea Pesto Crostini

1) For the pea pesto: Pulse together the peas, garlic, Parmesan, one teaspoon of salt and quarter teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about one to two minutes. Season with ad

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Asparagus and Smoked Salmon Bundles

Preheat the oven to 200°C. Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and tra

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Roasted Turkey Breast with Peach Rosemary Glaze

In a large bowl, whisk together 500ml apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator for two hours. Preheat oven to 220°C. For the glaze: In a small saucepan,

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Bay and Lemon Brined Turkey

1) Combine all brine ingredients in a container or pot large enough to hold the turkey. Make sure all the sugar and salt have been fully dissolved. Add the turkey and refrigerate about 6 hours or overnight. 2) Preheat oven to 180C/Gas Mark 4. 3) Re

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Green beans with mushroom and shallots

1) Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside. 2) While the beans are cooking, heat the oil

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Vine-Ripened Tomato Stuffed with Couscous Salad

Jun Tanaka's robust stuffed tomatoes are a perfect veggie option.

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Middle-Eastern Aubergine Rounds

Heat a large nonstick skillet over medium-high heat and add the oil. Add the eggplant rounds and season with 1/4 teaspoon salt. Cover and cook until brown on the bottoms, about 4 minutes. Reduce the heat to medium-low and, working quickly, flip each

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Romesco-Topped Potato Bites

A delicious canapé stuffed with roasted peppers, Serrano ham and smoked paprika.

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Roasted Butternut Squash Salad with Warm Cider Vinaigrette

1) Preheat the oven to 200°C/gas mark 6. 2) Place the butternut squash on a sheet pan. Add 2 tablespoons of olive oil, the maple syrup, 1 teaspoon of salt and 1/2 teaspoon of pepper, and toss. Roast the squash for 15 to 20 minutes, turning on

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Chicken Saltimbocca

1) Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay one slice of prosciutto atop each chicken cutlet. 2) Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepp

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Roasted Turkey Breast with Peach Rosemary Glaze

In a large bowl, whisk together 500ml apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator for two hours. Preheat oven to 220°C. For the glaze: In a small saucepan,

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Provencal Potato Gratin

1) Preheat the oven to 180C/Gas 4. Rub one of the garlic cloves all over the inside of a large oval casserole dish. Smear some of the olive oil all over the inside of the dish. Mince the rest of the garlic. 2) Heat the rest of the oil in a saucepan

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Hasselback Sweet Potatoes

Here's the trick to perfect, crispy sweet potatoes every time.

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Healthy Broccoli Roman Style

Cook the broccoli in a large pot of salted boiling water until just bright green, about 3 minutes. Drain and cool under cold running water. Drain again and pat dry with paper towels. Heat 2 teaspoons of the oil over medium-high heat in a small sau

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Roasted Prawn Cocktail

Preheat the oven to 200°C. Peel and devein the prawns, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set a

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Healthy Roast Fingerlings with Lemon

Preheat the oven to 400 degrees F and position a rack in the top third of the oven.Line a baking sheet with parchment paper. Place the potatoes and lemons on the sheet, drizzle with the oil and sprinkle with salt and pepper. Roast until tender and b

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Purple Potatoes with Rosemary and Olives

Put the potatoes in a large saucepan with enough water to cover by 2 inches; season with salt. Bring to a boil over high heat, and then reduce the heat to maintain a steady simmer. Simmer until a paring knife just pierces through the potatoes, 20 to

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Rosemary Shrager's Stuffed Roasted Butternut Squash

First prepare the butternut squash, cut the top long neck off leaving the round small base. Remove the pips and clean out. Peel two of the necks and cut into 1cm dice, reserve the other two butternut squash for something else. In a large frying

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Healthy Creamed Swiss Chard With Pine Nuts

Combine the Swiss chard, onions and 1/2 cup water in a large pot. Bring to a simmer over high heat, lower the heat to medium, cover and cook, stirring frequently, until the chard is very tender, about 15 minutes.Meanwhile, combine the cream cheese,

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Crustless Caprese Quiche

Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan. Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 te

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Sweet and Sour Couscous-Stuffed Peppers

Preheat the oven to 220°C. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequentl

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Pear ginger crumble

1) Preheat the oven to 190°C/Gas 5. Spray a 20cm square baking dish with cooking spray. 2) Combine the topping ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened. 3) For the f

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Bruschetta with Peppers and Gorgonzola

1) Preheat the oven to 190°C/gas mark 5. Heat 2 tbsp of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. 2) Sprinkle with the caster sugar and continue cooking for 2 more minut

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Roast Turkey Breast with Gravy

Preheat the oven to 162°c.Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the me

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Roasted Red Pepper and Walnut Dip

1) Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about two tablespoons, about six minutes. Set aside to cool and thicken. 2) Toast the walnuts in a dr

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Spinach and Cannellini Bean Dip

In a large non-stick frying pan, heat one tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about one minute. Add half of the spinach and cook for two minutes until wilted. Repeat with the remaining spinach. Let the mix

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Grilled tofu with asiago and walnut pesto

Go light and healthy with these flavour-packed nibbles for sharing.

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Roasted Beet Salad

Preheat the oven to 190°C. Wrap the beets in a square of tin foil. Place on a sheet tray and roast until tender, 30 to 35 minutes. Once cool enough to handle, peel the skins of the beets.Slice into 1/4-inch-thick slices using a mandoline. (Use a

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Roasted Potatoes with Rosemary

Easy roast potatoes to serve alongside any special dinner.

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King Prawns with Mango and Chilli Salsa

Start the date off on the right foot with Jun Tanaka?s beautiful canapé.

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Sauteed carrots

1) Peel the carrots and cut them diagonally in 1/2cm slices. Place the carrots, 85ml water, the salt, and pepper in a large saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cook

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Glazed carrots and turnips

1) Put the vegetables in a saucepan just large enough to hold them in a single layer. Add enough water so that it comes halfway up the sides. 2) Add the butter and sugar. 3) Bring to a boil over high heat, then lower heat to maintain a simmer. Cover

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Healthy Roast Asparagus with Creamy Almond Vinaigrette

Preheat the oven to 220°C. Position a rack in the top third of the oven. Place the asparagus on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle lightly with salt and pepper. Roast until tender, about 15 minutes

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Caramelised Scallop, Avocado and Orange Salad with Spices

Bash the garlic cloves to slip them out of their skins. Toast the spices and chilli for a minute or two in a dry pan to release their flavour. Mash the peeled garlic and the toasted spices into a pulp with a pestle and mortar, with a teaspoon of salt

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Roasted Rosemary Chicken with Potatoes

Position an oven rack in the top of the oven and preheat to 220°C. Line the bottom of a roasting pan with parchment paper.Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to comb

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Christmas Parma Ham Salad with Pomegranate, Mint, Almonds and White Stilton

Whisk together dressing ingredients and season to taste. Arrange the salad leaves on serving plates with chunks of White Stilton, toasted almonds, mint leaves and pomegranate seeds. Drizzle with a little dressing and then serve with slices of Parma

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Lemon and Herb Roast Chicken and Vegetables

Adjust the oven rack to the top position and preheat to 220°C. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer.

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Mushroom, Sweet Potato and Polenta Stack

Preheat the oven to 180°C. Cut a disc out of the polenta and slice into 2cm thick pieces. Peel the sweet potato and do the same, ensuring that you have pieces of the same thickness. Sweat the mushrooms, shallots and garlic in a pan until sof

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Healthy Squash and Kale Casserole

Preheat the oven to 205°C. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper

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Bruschetta

In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.Ad

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Herb-Roasted Turkey Breast

Preheat the oven to 190°C / 375°F. Rinse the turkey breast and pat dry. In a small bowl combine the oil, garlic, herbs, salt and pepper and rub the mixture into the turkey breast. Transfer to a roasting pan and roast until the juices run

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Vegan Wild-Rice-Stuffed Butternut Squash

Position an oven rack in the middle of the oven and preheat to 200°C. Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.Whisk together the vinegar, maple syrup and

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Turkey sweet potato Shepherd's pie

1) Preheat oven to 220C/Gas 8. 2) In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning. 3) Place sweet potatoes in a pot, cover with wa