Bring the festive flavours home with Aviva

There’s something truly magical about the kitchen at Christmas, the laughter, the aromas, and the joy of sharing good food with the people you love.

We’re here to help make your festive season extra special with a collection of simple, crowd-pleasing recipes that bring warmth (and a little fun!) to your table. Whether you’re hosting a family feast or fancy a cosy evening by the fire, these recipes are guaranteed to delight. 

So, pop on your Christmas jumper, preheat the oven, and get ready to dive into these festive favourites!

Reindeer bark

Serves 8-10

This easy-to-make sweet treat is a great way to get little helpers involved in the kitchen. Decorate with pretzels, Smarties and googly eyes for a fun, festive finish.

400g milk chocolate
Edible googly eyes
Red Smarties/M&Ms
Mini pretzels
100g white chocolate 
Festive sprinkles

1. Line a baking tray with parchment paper and set aside.
2. Melt the milk chocolate in a heat-proof bowl over a pot of boiling water, stirring as it melts.
3. Once melted, spread the chocolate out in an even layer onto the lined baking tray. 
4. To decorate, first place multiple pairs of googly eyes onto the chocolate, evenly spaced out. Add a red Smartie or M&M right below the eyes to form a reindeer face, leaving enough space for pretzel antlers above. Break the pretzels and add these above each pair of eyes for antlers to form a reindeer.
5. Melt the white chocolate in a separate heat-proof bowl by placing it over a pot of boiling water, stirring as it melts. Add the melted chocolate to a sandwich bag, pushing the chocolate into one corner. Twist the bag tight to form a piping bag shape. Use scissors to cut a small hole in the corner of the bag. Pipe little dots all over the bark around the reindeer to give the effect of snow. Add the festive sprinkles for finishing touches.
6. Set aside for one hour, or until fully set, before breaking or slicing into shards and serving.

Top tips from our test kitchen!

• This bark can be stored in an airtight container for up to four days.
• Make it your own by swapping milk chocolate for white or dark chocolate if you prefer.

Ultimate mash with brown butter and sage

Serves 6 as a side

Creamy, rich and buttery, this mash is elevated with nutty brown butter and crisp sage leaves. It’s the perfect side for your Christmas roast, adding a luxurious twist to a classic comfort food.

1.5kg potatoes, peeled and chopped into 3cm chunks
100g butter, cubed
8 sage leaves, larger leaves roughly chopped, smaller leaves whole
150ml cream
50ml milk
Salt and black pepper

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over a high heat, then reduce the heat and simmer for 10-12 minutes until tender.
2. Meanwhile, add the butter and sage leaves to a small pan over a low heat. Cook for 7-8 minutes, swirling the butter occasionally, being careful not to let it burn. It will foam, and start to crackle and pop. Once it turns a hazelnut brown and you notice a nutty scent, it’s ready. Set aside.
3. Drain the potatoes and return the pot to a low heat. Allow to steam dry for 1-2 minutes. 
4. Add the cream and milk, and mash the potatoes until creamy. Stir in half of the brown butter (reserving all sage leaves) and season with salt and pepper to taste.
5. Transfer to a serving dish and top with the remaining brown butter and sage leaves. Serve immediately.

Festive tear & share focaccia bread board

Serves 8

A show-stopping party centrepiece that’s as enjoyable to make as it is to eat! Fluffy, herby focaccia brushed with garlic butter and served with festive dips like cranberry mayo and thyme honey, perfect for sharing around the table.

For the focaccia

1 ¼ tsp active dry yeast
1 tsp honey
300ml warm water
400g strong bread flour
2 tsp salt
4 tbsp olive oil 

For the herby garlic butter

120g butter, softened
Handful of fresh parsley, roughly chopped
4 garlic cloves, grated

To top

Fresh rosemary sprigs
Grated mozzarella
Flakey sea salt & cracked black pepper
Fresh thyme leaves

To serve

Mayo with cranberry sauce swirled through
Honey with thyme
Pesto
Roasted tomatoes

1. To make the focaccia dough, mix the yeast, water and honey together in a jug. Allow to sit for 5-10 minutes until the mixture foams (if it does not foam, your yeast may be dead, and it would be best to start again with new, fresh yeast).
2. Combine the 300g of the flour and salt in a large mixing bowl, and make a well in the centre. Add the yeast mixture to the flour and mix using a spatula until it just comes together into a rough dough. 
3. Drizzle the olive oil onto the dough, and gently turn the dough in roughly 2 tbsp of olive oil using your hand so it’s coated. Cover the bowl in cling film and refrigerate overnight. The dough will double in size.
4. The following day, start by preparing the garlic butter. Add the butter, garlic and parsley to a small pot over a low heat. Heat until the butter has melted fully, stirring occasionally. Set aside.
5. Grease an 8×8-inch baking dish with butter. Set aside.
6. Grab your dough, remove the cling film, and add the remaining 100g flour. Knead gently to combine. 
7. Turn the dough out onto a lightly oiled counter. Pull it into a rough rectangle and pat it down gently. The dough will still be a little sticky, but adding a little olive oil to your fingertips will help.
8. Dust the dough with a little flour and divide it into 16 evenly-sized pieces.
9. Form each piece of dough into a ball shape using your hands, and dip each one into the cooled garlic butter, coating it on all sides. Place the dough balls into the prepared baking tray, ensuring they touch. Set any leftover garlic butter aside.
10. Cover the baking dish with cling film and place in a warm spot for two hours. Allow the dough to rise.
11. Just before the two hours are up, preheat the oven to 220°C/200°C fan/gas mark 7.
12. Remove the cling film, add some olive oil to your fingers, and poke holes all over the dough. Really get in there; you want lots of holes that touch the bottom of the tray all over the dough.
13. Bake the focaccia for 15 minutes. Remove the focaccia from the oven and add the rosemary, thyme leaves and mozzarella. Return to the oven and bake for a further 15 minutes, until golden brown.
14. Brush the hot focaccia with leftover garlic butter and sprinkle with salt, pepper and thyme leaves before serving.
15. Add the focaccia to a large serving plate or board alongside festive dips like mayo with cranberry sauce swirled through, thyme-infused honey, and pesto.

These festive favourites are sure to impress at any Christmas celebration! For more seasonal inspiration, check out our other recipes on our blog. 

Protect your home no matter the season with Aviva home insurance. Buy online and get 20% off. ^{Footnote [1]}