Features

Rick Stein’s Christmas Eve menu

by Rick Stein

published on 12 December 2025, last updated on 18 December 2025

From prawn cocktail with a twist, to festive clementine- and Campari-topped cheesecake, Rick Stein has designed the perfect three-course meal for Christmas Eve using recipes from his new cookbook Rick Stein’s Christma s .

Christmas Eve has always been one of my favourite nights to cook – a moment of excited anticipation. For me, it is the first celebratory meal of Christmas and a chance to feature a special fish dish such as Turbot Hollandaise.

To start

Potato, Pea & Watercress Soup

Designed to be an easy first course. You only need about 100ml per person as a starter, simply as there is so much food to come. This soup is more about the potato and watercress with the taste of those two ingredients really coming through, plus some green sweetness from the peas.

or

Prawn Cocktail with Malt Whiskey

Easy to prepare beforehand and have in the fridge. The key here is the Islay malt whiskey which gives the prawn cocktail a subtle aftertaste of open log fires – just the setting for a Christmas Eve supper.

Main

Rick Stein’s Roast Tronçons of Turbot with Hollandaise Sauce

This recipe makes a perfect Christmas Eve supper – simple and luxurious. Roasting the fish on the bone means it remains luscious in the middle.

Dessert

Semifreddo Cheesecake with Clementine & Campari Syrup

I just love the hint of bitterness from the Campari in the syrup. More importantly, this can be made days or weeks ahead and lie waiting in your freezer.

For that ‘special’ visitor on Christmas Eve

Rick Stein’s Mince Pies

This is my mother’s recipe and the extreme ‘sandiness’ of the pastry is what makes them so special. Her recipe calls for more fat to flour than your average shortcrust, and using a savoury pastry, rather than sweet, provides a pleasing contrast with the sweetness of the mincemeat.

Discover more Rick Stein Christmas recipes in our essential round-up here .

View all

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