The Mistletoe Cocktail – A Festive Champagne Serve

Add a touch of Christmas sparkle to your celebrations with our Signature Mistletoe Cocktail. Simple, elegant and beautifully presented, this festive drink blends crisp champagne with frozen cranberry and rosemary ice cubes for a striking seasonal finish.

Perfect for Christmas parties, New Year toasts or a festive gathering at home, it’s a refreshing way to welcome guests and add a little theatre to your drinks menu.

Watch the video – Mistletoe Cocktail. 

Serves: 6
Prep: 10 mins
Freezer: 4 to 6 hours
Total: 6 hrs 10 mins

Ingredients
* 200g frozen cranberries
* 100ml cranberry juice
* 6 small sprigs rosemary
* 1 bottle champagne

You will need
* 6 champagne coupes
* 1 six-slot deep ice cube mould

Method
* Evenly distribute the cranberries into each section of the ice cube mould until three-quarters full.
* Pour in the cranberry juice to top up the mould.
* Add a sprig of rosemary to each section.
* Freeze for 4 to 6 hours, ensuring the cubes are solid.
* Remove from the freezer and pop out the cubes.
* Place one cube into each champagne coupe and top with chilled champagne.

This stunning cocktail is a festive showpiece, combining flavour, colour and seasonal flair — a perfect addition to any Christmas celebration.

Roasted Turkey Crown

This turkey crown is brined with citrus, herbs and salt to lock in moisture and flavour before being roasted to crisp golden perfection. The result is tender, juicy meat with a beautifully seasoned skin — an ideal centrepiece for Christmas Day. Watch the video – Roasted Turkey Crown.

Serves: 10
Prep: 5 hours
Cook: 2 hours 15 mins
Total: 7 hours 15 mins

Ingredients
* Turkey crown
* 200g butter
* 4 litres of water
* 400g table salt
* 2 oranges
* 2 lemons
* Fresh thyme
* Fresh rosemary
* 4 bay leaves
* Black peppercorns

Method
* Create a brine using water, salt, citrus, herbs and peppercorns.
* Submerge the turkey crown and soak for 5 to 6 hours.
* Dry thoroughly, then rub butter under and over the skin.
* Roast at 180°C (160°C Fan) for around 2 hours to 2 hours 15 mins.
* Rest for at least 45 minutes before carving to retain succulence.

Pair with seasonal vegetables, roast potatoes and gravy for a truly festive dinner.

Perfectly Crispy Roast Potatoes

No Christmas dinner is complete without classic roast potatoes. This recipe delivers crisp, golden exteriors with a fluffy centre, using simple seasoning and a piping hot oil method to ensure consistently delicious results. Whether for Christmas Day or a family roast, these potatoes are guaranteed to be a crowd-pleaser. Watch the video here – Crispy Roast Potatoes.

Serves: 10c
Prep: 10 mins
Cook: 60 mins
Total: 70 mins

Ingredients
3.5kg potatoes
Olive oil
20g chopped thyme
Salt and pepper

Method
Preheat your oven to 200°C (180°C Fan).
Peel and cut potatoes into even chunks, then boil in salted water.
Heat olive oil in a roasting tray until very hot.
Drain the potatoes and shake gently to create fluffy edges.
Roast for 30 minutes, turn, then roast for 20 to 30 minutes more.
Finish with thyme, sea salt and black pepper.

Serve alongside turkey, gravy and seasonal vegetables for a festive side that never fails to impress.

Festive Brussels Sprouts with Bacon & Chestnuts

Alongside seasonal favourites and comforting classics, Brussels sprouts are a Christmas essential and when cooked well, they can be a real highlight on the plate.

We’re sharing one of our festive Brussels sprouts recipes today, so you can add a Signature touch to your Christmas table at home. With crispy bacon, sweet roasted chestnuts and fragrant thyme, this dish brings depth, texture and warmth to your festive spread. See the video here  – Festive Brussel Sprouts

Serves: 8
Prep: 15 mins
Cook: 10 mins

Ingredients
* 1.5kg Brussels sprouts on the stalk
* 50g diced butter
* 6 rashers streaky bacon
* 200g cooked roasted chestnuts
* Chopped thyme
* Salt and pepper

Method
* Twist the Brussels sprouts from the stalk, peel, wash and cut in half, keeping the loose outer leaves.
* Dice the bacon and place in a cold pan, then heat gently until crispy.
* Add the Brussels sprouts cut side down, using the bacon fat for flavour. Cover and cook on a medium heat until tender with a little bite.
* Stir in the butter, chopped thyme and some crushed chestnuts, then add the reserved outer leaves and season to taste.
* Transfer to a serving dish, garnish with the remaining chestnuts and serve.

This delicious side pairs beautifully with turkey, beef or vegetarian mains and adds a festive flourish to any Christmas feast.

Silky, Creamy Mashed Potatoes

Elevate your Christmas dinner with this luxurious, silky mashed potato recipe. Using butter, cream and gently infused bay leaves, this mash delivers a velvety texture and rich flavour that pairs beautifully with turkey, beef or vegetarian mains. It’s simple to prepare yet impressive on the plate — the ideal addition to a refined festive feast. Watch the video – Creamy Mashed Potatoes 

Serves: 4 to 6
Prep: 15 mins
Cook: 15 mins
Total: 30 mins

Ingredients
* 1.4kg potatoes
* 300ml milk
* 150g butter
* 80ml cream
* 2 bay leaves
* Salt and pepper
* Chopped chives

Method
* Peel and slice the potatoes, then boil until soft.
* Warm the milk, butter, cream and bay leaves to infuse, then remove the bay leaves.
* Mash the potatoes using a ricer for a smooth texture.
* Slowly fold in the infused liquid until silky and lump-free.
* Serve hot with chopped chives.

This luxurious mash brings comfort and elegance to your Christmas table and is ideal for pairing with gravy, roasted vegetables and festive mains.

Festive Christmas Carrots

At Signature, our Christmas menus are all about thoughtful cooking, seasonal ingredients and attention to detail. Every element on the plate is prepared with care, including the vegetables. These festive carrots are gently cooked to retain their natural sweetness and finished with subtle seasonal flavours, creating a comforting and beautifully balanced accompaniment to our Christmas dinner. Watch the video here – Festive Christmas Carrots

Christmas Carrots with Star Anise and Sage

Serves: 4
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes

Ingredients
Baby carrots with the stalk
150g sugar
2 star anise
Carbonated water
Butter
Fresh sage

Method
Carefully peel the carrots from top to bottom to retain their shape, then trim and clean the tops and stalks. Place the carrots into a pan and add enough carbonated water to just cover them. Add the sugar, butter and star anise, then cover with a lid and gently cook until tender while still retaining a light crunch. Finish by garnishing with freshly chopped sage before serving.