Our pescatarian Christmas menu shopping list & time plan
Let us take the hassle out of your Christmas dinner planning. Our pescatarian feast plan offers a complete guide, including a printable menu, shopping list, and a step-by-step timeline. Enjoy a stress-free and flavourful Christmas.
Our pescatarian Christmas menu shopping list & time plan
Let us take the hassle out of your Christmas dinner planning. Our pescatarian feast plan offers a complete guide, including a printable menu, shopping list, and a step-by-step timeline. Enjoy a stress-free and flavourful Christmas.
This Christmas, indulge in a truly special feast with our pescatarian menu plan. From aromatic baked onions to a luxurious lobster main course and decadent spiced cheesecake, each dish is designed to impress. Our detailed time plan and shopping list will guide you through the festive season, ensuring a stress-free and delicious Christmas.
Say goodbye to the stress of last-minute meal prep. Our comprehensive guide breaks down the process, allowing you to prepare in advance and savour the moment. With every step outlined, you can confidently create a memorable Christmas dinner that your guests will rave about.
Our pescatarian Christmas menu
Our pescatarian Christmas menu covers everything from a delightful starter and a variety of sides to a show-stopping seafood main course and a decadent dessert. You'll find the full recipes for each element linked below, which we'll reference in our detailed time plan further down the page.
Shopping list
This shopping list covers all the ingredients you will need to make our entire pescatarian Christmas menu. Click the print button below to print out the full list and time plan.
Metric
Imperial
Seafood & meat
- 2 lobsters, 800g each
Dairy
- 200g of soft goat's cheese
- 250g of ricotta
- 600g of cream cheese
- 350ml of double cream
- 500ml of whole milk
- 500g of unsalted butter
- 75g of mature cheddar, grated
- 50g of Gruyere, grated
- 50g of low-moisture mozzarella, grated
- 90g of Parmesan, grated
- 50g of blue cheese, crumbled
Vegetables & fruit
- 8 red onions, small
- 500g of carrots, with tops
- 1 cauliflower, large
- 2 large garlic cloves
- 150g of samphire
- 100g of salad leaves
- 1.2kg large Maris piper potato
- 150g of pumpkin purée
- 1 lemon
- 4 oranges
- 200g of fresh cranberries
- 3 sprigs of thyme
- 1 sprig of rosemary
Herbs & spices
- 3 tbsp of ground turmeric
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 cinnamon stick
- salt and pepper
Condiments & sauces
- 180ml of extra virgin olive oil
- 300ml of vegetable oil
- 1 tbsp of balsamic vinegar
- 2 tbsp of harissa
- 1 tsp Dijon mustard, optional
Store cupboard
- 50g of mixed nuts, roasted
- 70g of pine nuts
- 2 tbsp of pumpkin seeds
- 200g of digestive biscuits
- 50g of Doves Farm Organic Plain White Flour
- 300g of caster sugar
- 1 tbsp of Doves Farm Organic Cornflour
- 1 sourdough loaf
Christmas cookery time plan
Our pescatarian Christmas menu time plan is designed to help you stay organised and reduce stress. By following this plan and referring to the linked recipes, you can complete much of the prep work in advance, leaving you more time to enjoy the holiday
1 day before serving
Today, you'll be preparing the cheesecake:
Prepare the spiced cranberry and orange cheesecake (base and filling). Allow to cool inside the oven, then refrigerate until serving
Christmas Day
The day has finally arrived but there should be a bit less to do in the kitchen than you might be used to, thanks to the prep you've already completed. We've still broken things down by hour, so you can stay on top of every element:
Roast the red onions (for the red onion and goat's cheese starter) for 45-60 minutes. Remove the foil from the baked onions for the last 10 minutes to let them caramelise
For the roasted carrots side dish, prepare the carrot top pesto, harissa oil and toast the pumpkin seeds. Whip the goat’s cheese for the red onion dish and set aside
Parboil and roast the potatoes
Parboil and roast your carrots
Cook down the cranberry topping for the cheesecake and store in the refrigerator until ready to assemble
For your cauliflower cheese, chop the cauliflower into florets then blanch them in boiling water. Drain and set aside
Place the live lobsters into the freezer
Prepare the five cheese cauliflower cheese sauce, then pour over the blanched cauliflower in a baking dish
Place the cauliflower cheese in the oven and bake for 25-30 minutes
While the cauliflower is baking, make the turmeric-black pepper butter sauce for the lobster main
Prepare the lobster by bringing a large pot of salted water to a boil. Take the lobster out of the freezer
Position the lobster with its back facing up and the head facing towards you, before inserting a sharp knife on the lobsters back, between the lobsters eyes, cutting down the central nerve cord. Place directly into the water and cook for 6-7 minutes. Cool slightly and split them in half
Heat olive oil in a skillet over medium-high heat and sear the lobster halves flesh-side down for 2 minutes. Flip and baste with turmeric butter, cooking for another 2-3 minutes until heated through and golden
Plate the starter: Cook the nuts for the red onions in the harissa butter. Spread the whipped goat’s cheese on a platter, place the roasted onions on top, and sprinkle with buttery roasted nuts. Serve with toasted sourdough on the side
Plate the main course: Arrange lobster halves on a bed of salad greens and samphire, and drizzle over any remaining turmeric butter. Serve the thyme-roasted potatoes, roasted carrots with ricotta, and five cheese cauliflower cheese alongside
Finish & serve the dessert: Serve the spiced cranberry and orange cheesecake topped with the cranberry mix and garnished with orange zest
SITES
