Christmas dinner starters you can prepare ahead of the big day

For many of us, it's the decadent food we look forward to over the Christmas holidays.

But when it comes to preparing the Christmas dinner for the whole family, it can often be stressful and time-consuming, especially when putting together a three course meal.

So to take some of the stress out of the cooking, we've put together a list of some starter recipes to kick off your Christmas dinner.

Read more: Belfast shopping centre Christmas opening hours 2022

We've made sure to include recipes that can be prepared ahead, or that are super quick and easy to put together on the day, making cooking on Christmas that bit easier.

Roasted butternut squash soup

Soup is another favourite starter for Christmas day, and can easily be prepared in advance and reheated before serving. This recipe from Delish serves four and takes just 40 minutes.

Ingredients:

• 1 large butternut squash, peeled and cubed (seeds removed)
• 2 potatoes, peeled and chopped
• 3 tbsp extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 1 tbsp butter
• 1 onion, chopped
• 1 stalk celery, thinly sliced
• 1 large carrot, chopped
• 1 tbsp fresh thyme, plus more for garnish
• 1 litre chicken stock

Method:

• Preheat oven to 200 degrees celsius. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
• Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.
• Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then a immersion blender, blend soup until creamy.
• Serve garnished with thyme.

Prawn cocktail

The classic Christmas starter can be put together in just a matter of minutes. This recipe from Delicious Magazine serves four.

Stock (Getty Images)

Ingredients:

• 4 tbsp mayonnaise
• 2 tbsp tomato ketchup
• 4 big shakes Tabasco sauce
• 1 tsp dry sherry
• Juice ½ lemon, plus wedges to serve
• ¼ iceberg lettuce, shredded
• 1 tbsp chopped fresh chives
• 2 spring onions, chopped
• 400g cooked king prawns, shelled
• Paprika for dusting

Method:

• Mix the mayo, ketchup, Tabasco and sherry in a mixing bowl until well combined. Season to taste with lemon juice, salt and black pepper.
• Divide the shredded lettuce among the glasses or coupes. Sprinkle over the chopped chives and spring onions, then top with the prawns and sauce. Dust each portion with paprika and put a lemon wedge on the side for squeezing.

Smoked salmon with beetroot and vodka créme fraîche

Another starter that's quick and easy to put together, while the sauce can be prepared in advance. This recipe from BBC Good Food takes under 15 minutes and serves six people.

Ingredients:

• 200ml tub crème fraîche
• 3 tsp vodka
• 2 tsp hot horseradish sauce
• 6 slices smoked salmon
• 250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded
• salmon caviar (optional)
• few small, torn dill sprigs

Method:

• Beat the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.

• Lay the slices of salmon over plates, then top with the beetroot and a spoonful of the crème fraîche. Top with the salmon caviar, if using, then scatter with the dill. Grind over some black pepper and serve.

Chicken liver pâté with beetroot, orange and sage

Stock image of chicken liver pate on bread and in jar (Getty Images)

This simple, three-step recipe from Delicious Magazine is packed full of festive flavours and is sure to be a crowd pleaser, as this recipe serves six to eight people.

It's also the ideal recipe to make in advance, with it taking 30 minutes to piece together - plus time for it to chill in the fridge.

Ingredients:

• 400g chicken livers
• 300g unsalted butter
• 1 large garlic clove, crushed
• 3 tbsp Grand Marnier or Cointreau
• 1 orange
• ½ bunch sage, leaves picked
• 150g cooked beetroot, cut into small chunks
• 1 tsp white wine vinegar
• 1 tbsp olive oil
• Toasts or crostini to serve

Method:

• Trim any sinew from the livers. Heat 20g of the butter in a large frying pan over a medium heat. Once foaming, add the chicken livers and cook for 2 minutes on each side. Add the garlic and grand marnier (or cointreau) and cook for another 2 minutes. Tip everything from the pan into a food processor with another 150g of the butter and finely grate in the zest of the orange. Whiz to a smooth paste, scraping down the sides as needed, then season with a big pinch of salt. Spoon into the ramekins you plan to serve the pâté in, smoothing the tops flat.
• Melt the remaining 130g butter over a low heat, then pour it over the pâté, trying to get an equal amount of butter in each. Add a sage leaf on top for decoration, pushing them just below the surface of the butter. Cover and chill for at least 4 hours or ideally overnight.
• When you’re ready to serve, take the pâté out of the fridge and allow to come to room temperature. Put the beetroot in a small serving bowl with the juice of the orange and vinegar, stirring to coat. Heat the oil in a small pan and cook the remaining sage leaves for about 30 seconds until crisp, then drain on kitchen paper and scatter over the beetroot. Serve the ramekins of pâté alongside the beetroot and toasts or crostini.

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