New Year’s Eve is a time for celebration, even if it’s just with your household. But after a busy festive season, the last thing you want is to be toiling away for hours in the kitchen, so several elements of our feast can be made ahead. We’ve also included alternative meat-free options.
The beckoning of a new year demands raising a glass before the meal starts. Whether you fancy a bottle of fizz, cocktail or fruity mocktail, we’ve got a great selection to sip on. Read our pick of the top 10 New Year’s Eve cocktail recipes and find more inspiration in our festive drinks and non-alcoholic cocktail collections.
Serve up a pretty pink negroni with a refreshing grapefruit garnish, a crisp Cosmopolitan or a sparkling mimosa. For lower alcohol alternatives, try a warming pomegranate & vermouth mulled wine or zingy mojito cooler. Easy mocktail options include our pear & apple rose punch, spiced piña colada and a gin-free G&T brimming with botanical flavours.
Spiced honey-glazed halloumi & fig salad
Combine juicy figs and sticky halloumi with salty prosciutto, peppery rocket and crunchy toasted almonds for a flavour fiesta to kick off your meal. This simple starter can alternatively be turned into canapés to serve with drinks if you want to keep things more casual.
Roasted roots & sage soup
Blend up this smooth and silky soup using a comforting combination of maple syrup-roasted parsnips, carrots and other roots. As well as being packed with goodness, it is simply bursting with flavour from garlic, sage and a hint of warming nutmeg. As a bonus, the soup can be made ahead and frozen, saving you prep time on the day. Serve with a decorative swirl of yogurt, crispy sage leaves and season to perfection.
Ale-glazed beef fillet with a crispy onion crust
A stunning centrepiece of tender roast beef, with a deep umami-rich glaze and crust of crispy fried onions. Although it looks impressive, this melt-in-the-mouth roast is super easy and quick to prepare without compromising on taste. All you need is 30 mins prep time, then let the meat cook for up to an hour. To guarantee a uniform thickness and even cooking of the beef, order a ‘barrel cut’ which is the middle of the fillet. Malt extract adds a nutty flavour to the glaze, however if you can’t find it then treacle makes a good substitute and complements the boozy notes.
Serve your mouthwatering main on a bed of herby carrots and spinach, accompanied by sage & onion Yorkshire puddings plus a jug of gravy enriched with the glaze.
Spinach madeleine tart with cheesy pastry
If an indulgent, cheesy spinach tart topped with parmesan crisps doesn’t scream sophistication, then we don’t know what does! This marvellous meat-free main is easy to divide and serve as an elegant slice alongside thyme roasted carrots and parsnips. As well as a rich marscarpone and herby spinach filling, the pastry is flavoured with veggie parmesan (or an Italian-style hard cheese of your preference) making for a full-bodied savoury sensation. The baked cheese crisps form a crowning embellishment and can be made up to two days ahead.
Chocolate orange-tini trifle
What better way to end a celebratory menu than with a spectacular layered chocolate-orange extravaganza. We’ve created a brilliantly boozy grown-up treat which combines the flavours of a Mississippi mud pie with a marmalade martini. Although it takes a little extra time to prepare, the individual elements are pretty easy and crucially, the trifle can be stored in the fridge for up to three days, allowing you to get ahead.
Layer up your citrussy masterpiece with a creamy orange posset base, madeira sponge pieces, a boozy fruit layer, silky custard and fluffy chocolate mousse topping. Finish the dessert on the day with an optional sprinkle of candied fruit, chocolate or leftover festive cake.
For an equally showstopping non-alcoholic option, try our fruity retro trifle; piled high with raspberry jelly, custard creams and clotted cream.
Not tempted by trifle? We’ve got plenty more dazzling dessert recipes.
Get more inspiration for New Year’s…
Let us know what you’re serving on New Year’s Eve…