Christmas recipes with freezing instructions

Here's a selection of Delia's Christmas recipes you can freeze and instructions for defrosting and cooking.

All the recipes are featured in our Christmas Recipes to Freeze section which you can see here, or just click on the recipe title to go straight through to its page. Once you have made your choice you can stock up the freezer and feel very smug when the festive season finally arrives and all you have to do is follow the de-frosting instructions for easy, no-fuss entertaining.

Amaretti Chocolate Cake
Prepare the recipe then cover the basin with clingfilm and foil to seal well. Freeze for up to 3 months either as a whole or in portions. Defrost in the fridge overnight and turn out and serve as stated in the recipe.

American Turkey Stuffing
Cool the stuffing mixture completely and then pack in a polythene freezer bag or rigid container. Seal well and freeze for up to 3 months. Defrost in the fridge overnight and then use as stated in the recipe.

Apple, Mincemeat and Nut Strudel
Prepare and cook the strudel as per the recipe. Cool completely at room temperature then wrap in foil to seal well. Freeze for up to 3 months. Defrost overnight in the fridge. If serving hot, reheat in the foil at gas mark 5, 375°F, 190°C for 30 minutes until piping hot.

Braised Pheasants in Madeira
Complete the recipe then leave to cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and reheat thoroughly. Ensure it is piping hot before serving

Braised Venison with Bacon, Chestnuts and Wild Mushrooms in a Rich Madeira Sauce
Complete the recipe and when it’s absolutely cold, transfer it to a plastic freezer box and freeze till needed. To reheat, remove from the freezer and defrost at room temperature (about 4-5 hours).  Pre-heat the oven to 180C, gas mark 4. Transfer the the venison to a casserole dish and heat in the oven for 35-40 minutes, until piping hot.

Brandy Butter
Complete the recipe. Pack into a rigid freezerproof container and freeze for up to 3 months. Defrost overnight in the fridge

Bubble and Squeak Rosti
Make the rösti as per the recipe, without cooking them. Flour them, then interleave with clingfilm or baking parchment, and freeze in a rigid container for up to 3 months. Remove from the freezer, brush with the melted butter and bake from frozen.

Buche de Noel (chocolate chestnut log)
Follow the recipe to filling and rolling stage. Still wrapped in the paper used to roll it out, wrap securely in foil and freeze the sponge with the mousee and puree for up to 2 months. Unwrap it and put it on a tray lined with baking parchment and then cover and defrost in the fridge overnight. Then remove from the fridge about an hour or so before you roll it so that it has time to soften so you reduce the chance of cracking

Buckwheat Blinis with Smoked Salmon, Creme Fraiche and Dill
Make blinis as per the recipe but cool quickly by placing on a wire rack. Wrap in foil to form parcels of 6. Freeze for up to 3 months. Defrost overnight in the fridge. To reheat, preheat the oven to gas mark 1, 275°F, 140°C, place the parcels on the oven shelf and heat through for 10 minutes. Serve as per the recipe.

Caramelised Mincemeat Ravioli
Prepare the ravioli as per the recipe but do not bake. Arrange on baking parchment-lined trays and open-freeze until solid, then pack into polythene freezer bags or rigid containers and freeze for up to 3 months. Cook from frozen as per the recipe but adding an extra 5 minutes’ cooking time.

Celery Soup with Cashel Blue Cheese
Prepare the recipe and liquidise without the cream. Do not reheat but leave to cool completely at room temperature. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly, stir in the cream and serve. Do not freeze the celery leaf garnish. For the croutons, allow to cool and then pack in a polythene bag or small freezer container. Freeze for up to 1 month. Can be used straight from frozen.

Cheese Choux Pastries Filled with Mushrooms in Madeira
Bake the pastries as per the recipe but do not prepare the filling. Allow to cool quickly at room temperature by placing on a rack, then open-freeze and wrap well in clingfilm or foil. Freeze for up to 3 months. Defrost in packaging at room temperature for about 1 hour then continue with recipe. NB: Do not freeze the filling.

Cheese and Parsnip Roulade with Sage and Onion Stuffing
Bake as per the recipe, and leave to cool completely at room temperature. Open-freeze until solid then wrap well in clingfilm or foil. Freeze for 3 months. Defrost overnight in the fridge. To reheat, remove packaging, cover in foil and place on a baking tray in a preheated oven at gas mark 4, 350°F, 180°C for 20-25 minutes until thoroughly heated through.

Chestnut Soup with Bacon and Thyme Croutons
Make the soup to serving stage and cool at room temperature. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly. For the croutons, allow to cool and then pack in a polythene bag or small freezer container. Freeze for up to 1 month. Can be used straight from frozen.

Chicken Giblet Stock
Prepare as per the recipe and allow to cool completely at room temperature. Pour into rigid containers leaving a 2cm (¾ inch) headspace and freeze for 2 months. Leave to defrost in the fridge overnight and use as needed

Chocolate Souffle Cake with Armagnac Prunes and Creme Fraiche Sauce
Open freeze until solid then either in a freezer bag or if you’re not keen on plastic - wrapped in parchment and then foil.  Unwrap, place on a serving dish, cover and defrost in the fridge. Remove from the fridge 2 hours before you serve it. The sauce can be frozen as puree or finished but for a marbled sauce its better to just freeze the purée and then marble with the crème fraîche just before serving.

Christmas Sherry Mincemeat Cake
Make the cake as per the recipe and allow to cool completely. Do not top with fruit and nuts. Wrap well in clingfilm or foil and freeze for up to 3 months. Defrost in packaging at room temperature for 4-5 hours. Decorate and serve.

Christmas Stollen
Freeze on the day of baking as soon as it has cooled (without icing it) then defrosted, warmed and iced on the day you want to serve it. Also it can be cut and frozen in two halves.

Classic Christmas Cake
Wrap the cooled cake, without icing, in foil or clingfilm and freeze for up to 3 months. Defrost completely before feeding with alcohol and, later, adding marzipan and icing.

Coarse Country Pate
Make pâté to completion and chill, then cover and wrap well and freeze for up to 2 months. Defrost overnight in the fridge then serve as per the recipe. It can also be frozen in slices or pieces.

Coffee and Hazelnut Macaroons
Cool completely before packing into a rigid container with a tight fitting lid.  Defrost at room temperature before serving.

Cranberry and Onion Confit
Prepare and cook the confit then leave to cool. Freeze in a plastic container, leaving enough headspace for the sauce to expand once frozen. Freeze for up to 3 months. Leave the confit to defrost in the fridge overnight and serve at room temperature.

Cranberry and Orange One-crust Pies
Make up the pastry and fill it according to the recipe. Open-freeze until solid, and then wrap in foil and freeze for up to 3 months. Cook from frozen as per the recipe, allowing a little extra time for cooking.

Cranberry and Orange Relish
Prepare and cook the relish and leave to cool Remove the cloves and cinnamon and freeze in a plastic container, leaving enough headspace for the relish to expand once frozen. Leave the sauce to defrost in the fridge overnight and serve at room temperature.

Creole Christmas Cake
Bake the cake and, once cooled completely, freeze in a polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 6 months. Leave the cake to defrost in the bag at room temperature.

Cumberland Rum Butter
Complete the recipe, then place the butter in a container and cover with clingfilm. Freeze for up to 3 months. Leave to defrost in the fridge overnight and serve chilled.

Eighteenth-century Chestnut Stuffing
Make the stuffing, transfer to a polythene bag and seal well. Freeze for up to 3 months. Defrost in the fridge overnight before using.

Etty's Sausage Rolls
There are two options to choose from. Open-freeze the uncooked sausage rolls until solid, and store in a rigid plastic container. Then on the day, cook them from frozen, allowing an extra 10 minutes’ cooking time for defrosting. Or Delia’s preferred option now is to freeze the cooked, cooled sausage rolls in polythene boxes and remove a few at a time as and when you need them. Defrost them for an hour at room temperature and then warm them in a hot oven for 5 minutes.

Fallen Chocolate Souffle with Armagnac Prunes
Bake the cake as per the recipe and cool completely at room temperature. Open-freeze until solid on the same day to prevent damage. Wrap in freezer film or foil and put it into a rigid container, for up to 3 months. When you want to defrost it, unwrap whilst it’s still frozen and place on a serving dish, cover and leave to defrost in the fridge overnight or at room temperature for a couple of hours.

Florentines
Cool completely before packing into a rigid freezer container, interleaved with baking parchment. Label and freeze for up to 2 months. Defrost at room temperature for 2-3 hours before serving.

Goose (Pheasant or Duck) Giblet Stock
Prepare as per the recipe and allow to cool completely at room temperature. Pour into rigid containers leaving a 2cm (¾ inch) headspace and freeze for 2 months. Leave to defrost in the fridge overnight and use as needed.

Guinea Fowl au Vin
Follow the recipe until the end of the guinea fowl’s 45-60min cooking time. Cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with foil. Bake at gas mark 4, 350°F, 180°C for 30-40 minutes until the guinea fowl is piping hot, adding a little more liquid if necessary. Transfer everything, except for the liquid, to a warm serving dish and keep warm. Pour the liquid into a frying pan and complete the sauce as per the recipe.

Guinea Fowl Baked with Thirty Cloves of Garlic
Follow the recipe until the end of the guinea fowl’s 60min cooking time. Cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with its lid. Bake at gas mark 4, 350°F, 180°C for 30 minutes, adding a little more liquid if necessary. Turn the oven up to gas mark 6, 400°F, 200°C, then remove the lid and cook for a further 10 minutes to crisp the skin. Ensure that the guinea fowl is piping hot before serving, as per the recipe

Ham Bone Stock
Prepare as per the recipe, strain and allow to cool completely at room temperature. Pour into rigid containers, leaving a 2cm (¾ inch) headspace to allow for expansion, and freeze for 2 months. Leave to defrost in the fridge overnight and use as needed.

Ham Hash Cakes with Parsley Sauce
Make and shape the ham hash cakes but do not cook them. Freeze the cakes in a rigid container, interleaved with baking parchment. Freeze for up to 3 months. Defrost overnight in the fridge and cook according to the recipe. Freeze the parsley sauce in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight. Reheat thoroughly before serving.

Home-made Chocolate Truffles
Refrigerate truffles until firm, then freeze in rigid containers, interleaved with baking parchment. Defrost in the fridge, but remove 1-2 hours before serving

Iced Chocolate and Vailla Creme Brulee
Leave to cool then cover with clingfilm and freeze overnight or until you need them. Remove them from the freezer fifteen minutes before you serve them.

Irish Whiskey Truffles
Refrigerate truffles until firm, then freeze in rigid containers with baking parchment between each layer. Defrost in the fridge, but remove 1-2 hours before serving.

Italian Chocolate Nut Christmas Cake
The cake freezes well, wrapped in foil.

Last-Minute Christmas Mincemeat Cake
Complete the recipe. Once cooled, wrap the cake in foil or polythene and freeze in a container with tight-fitting lid for up to 6 months. Defrost at room temperature.

Lattice Mincemeat Dessert Tart
Bake as per the recipe and leave to cool completely at room temperature. Open-freeze until solid then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat at gas mark 4, 350°F, 180°C for 15-20 minutes until warmed through.

Light Christmas Pudding
When the pudding is completely cold you can turn it out, wrap it well and freeze it till needed. Take it out of the freezer late on Christmas Eve and re-steam on Christmas Day for 1½ hours. Serve cut in slices with Hot Punch Sauce

Little Mincemeat Souffle Puddings
Bake the puddings as the recipe suggests. Once cooled completely, freeze in a polythene bag that has been sealed well or in a rigid airtight plastic container. Freeze for up to 6 months. Leave the puddings to defrost in the bag at room temperature. Reheat at gas mark 4, 350°F, 180°C for 15 minutes.

Little Sticky Toffee Puddings
Freeze them on the day they are made, well wrapped for up to three months. Then, defrost in the fridge overnight then let them come up to room temperature and the finish under the grill as in the recipe.

Luxury Smoked-fish Pie
Leave to cool then cover with clingfilm and freeze overnight or until you need them. Remove them from the freezer fifteen minutes before you serve them.

Luxury Fish Pie with Rosti Caper Topping
Leave to cool then cover with clingfilm and freeze overnight or until you need them. Remove them from the freezer fifteen minutes before you serve them.

Mincemeat and Apple Crumble Flan with Almonds
The pastry case is actually a frozen uncooked pastry case. That may be hard to find (it’s a while since the recipe was developed and published) but you could make your own sweet or shortcrust pastry case and freeze it before you follow the recipe. Once the mincemeat crumble tart is baked and cooled, freeze it flat then wrap it well in foil and keep frozen for up to 3 months. Unwrap whilst frozen, put it onto a heatproof serving plate and cover and defrost overnight in the fridge before warming in the oven.

Mincemeat and Apple Jalousie
The raw jalousie can be open-frozen on the baking tray, remove once solid and wrap in a double sheet of foil to continue freezing until you need it. You can cook the jalousie from frozen.

Mini Christmas Puddings
If freezing the cooked and cooled puddings, defrost thoroughly, then place in a loose parcel of foil with a couple of tablespoons of brandy sprinkled over.

Mini Yorkshire Puddings with Rare Beef and Horseradish and Mustard Crème Fraîche Sauce
Make the Yorkshire puddings then, when they are completely cool, freeze them in a rigid plastic container. Defrost at room temperature before completing the recipe.

Old-fashioned Raised Pork Pies
Once cold, completely wrap the pies in foil and freeze for up to 3 months. Defrost completely at room temperature before serving.

Perfect Roast Potatoes
Not necessary to freeze. If you want to cook extra, however, cool and open-freeze before storing in polythene bags. These can be reheated from frozen in an oven but are even better if deep-fried.

Petits Monts Blancs
Make the meringues and, when cool, freeze them in a rigid plastic container. Defrost at room temperature.

Pheasant Roasted in Butter Muslin
Finished dish is not suitable for freezing. However, to freeze uncooked pheasants, wrap them individually in foil and place in polythene bags. Freeze for up to 3 months, then defrost in the fridge overnight before cooking.

Pheasant Terrine
Can be frozen for up to 1 month. Once terrine is set, freeze it, wrapped in foil and polythene. Can be divided into individual portions when ‘chilled and not set’ before freezing completely. Defrost completely in the fridge before serving.

Proper Custard
Freeze it in a freezer box with a layer of freezer film pressed over the surface before putting a lid on. Defrost overnight in the fridge. Then it may need some attention to make the custard smooth again. If you’re serving it hot you can whisk until smooth as it heats in a saucepan. If you’re using it cold for trifle etc try whisking it in a bowl. If it doesn’t become smooth you could sit the bowl in another larger bowl partly filled with hot water and whisk until smooth.

Rillettes of Duck with Confit of Cranberries
Freeze the rillettes in its terrine dish. Wrap completely in polythene. Defrost in the fridge overnight before serving. Freeze the confit in a sealed polythene bag or plastic container.

Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing
Freeze the two stuffings separately in sealed polythene bags or plastic containers. Defrost completely before using. NB: Stuffed and cooked goose is not suitable for freezing.

Roast Pheasant with Chestnut Stuffing and Port and Chestnut Sauce
Defrost completely before using. NB: Stuffed and cooked pheasant is not suitable for freezing.

Roast Stuffed Goose with Prunes in Armagnac
Make the apple and forcemeat stuffings and freeze separately in sealed polythene bags or plastic containers. Defrost completely before using. NB: Stuffed and cooked goose is not suitable for freezing. Not necessary to freeze prunes.

Savoury Mini Muffins with Two Flavourings
After the muffins have cooled completely, freeze in a plastic container with a tight-fitting lid. Defrost throughly and reheat.

Slow Braised Belly Pork with Apples and Cider
Freeze in a rigid container for up to three months.

Smoked Salmon and Dill Tart
Bake as per recipe and cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat at gas mark 4, 350°F, 180°C for 20-30 minutes until warmed through.

Souffled Arbroath Smokie Creams (with Foaming Hollandaise)
When they've had 30 minutes in the oven remove the ramekins from the tin and leave them to cool. When cold, cover each one with clingfilm and transfer to the freezer. To reheat, remove the clingfilm and place the ramekins in a shallow roasting tin. Pour in 1 inch (2.5cm) boiling water from the kettle and cook the creams for 30 minutes at gas mark 4, 350°F (180°C).

Spiced Sauteed Red Cabage with Cranberries
Freeze for up to 3 months. Cook for half the time then chill, freeze and store in a lidded container in the fridge. Then cook on the day for another hour, either in the oven or on the hob. If you want to get even more ahead you can cook it completely before you freeze it. Defrost overnight in the fridge. You can use dried cranberries.

Star-shaped Biscuits
Open-freeze the uncooked biscuits on a baking sheet until solid then transfer to a rigid plastic container with a tight-fitting lid, separating the layers with greaseproof paper, or wrap the baking sheet in polythene. Bake from frozen, as per the recipe allowing a few extra minutes to defrost, or defrost overnight in the fridge before baking. If freezing cooked biscuits, keep in a container with a tight-fitting lid, separating the layers with greaseproof paper, and defrost at room temperature. To refresh the cooked shortbreads (biscuits for the biscuit recipe) place on a baking sheet and heat in the oven 180°C for a few minutes.

Steamed Panettone Pudding with Eliza Acton's Hot Punch Sauce
Can be cooked then frozen in its pudding basin. Securely wrap the basin in foil before freezing. To reheat, remove the packaging and follow the instructions for covering with a foil lid in the recipe. Defrost overnight in the fridge and then steam it for an hour to heat through.

Terrine of Turkey and Bacon with Walnuts and Cranberry Confit
Can be frozen for up to 1 month. Once terrine is set, freeze wrapped in foil and polythene. Can be divided into individual portions when ‘chilled and not set’ before freezing completely. Defrost completely in the fridge overnight before serving.

Terrine of Venison with Juniper and Pistachio Nuts and Cranberry and Orange Compote
Can be frozen for up to 1 month. Once terrine is set, freeze wrapped in foil and polythene. Can be divided into individual portions when ‘chilled and not set’ before freezing. Defrost completely in the fridge before serving. Freeze the compote separately in a rigid container. Defrost before serving. ou can also freeze the compote separately in a rigid container.

The Famous Chocolate Truffle Torte
Open freeze, then wrap well in freezer film and then a freezer bag or box. Keep for up to 3 months. To defrost, unwrap and place on a serving dish, cover and leave it over night in the fridge.

The Fastest Mince Pies Ever
After cooking, allow them to cool, then transfer to a plastic freezer box (layered with baking parchment). To re-heat, cook from frozen in an oven pre-heated to gas mark 7, 425°F (220°C) for 4-5 minutes. Then dust with icing sugar.

Tomato Tart with Swiss Cheese and Rosemary
When its absolutely cold, wrap it in double foil.  Then reheat while frozen on a baking tray at the same temperature for 10 minutes before serving.

Traditional Braised Red Cabbage with Apples
Cook the cabbage as per the recipe but for only 90 minutes, cool and freeze in a sealed bag or lidded freezer container for up to 3 months. Defrost overnight in the fridge then finish cooking either in a saucepan with a lid or in an oven proof dish, covered with foil at 140C for about an hour until piping hot.

Traditional Bread Sauce
Freeze the sauce without the 2 tablespoons of cream. Defrost overnight in the fridge. Re-heat gently, and then add the cream and it may need a splash of milk as well if it seems a bit too thick.

Traditional Dundee Cake
Freeze preferably on the day it's baked. Once the cake has cooled, wrap completely in foil or clingfilm. Defrost at room temperature before feeding with whiskey as per the recipe.

Traditional Mince Pies
Open-freeze the uncooked mince pies in their trays, then knock out and store in polythene bags. To cook, remove the desired number of pies and replace in their tins. Cook from frozen, allowing an extra 10 minutes’ cooking time to defrost.

Traditional Pork, Sage and Onion Stuffing
Freeze the stuffing in a plastic container or polythene bag, then defrost overnight before using. NB: Do not freeze the stuffed and/or cooked turkey.

Traditional Roast Turkey with Pork, Sage and Onion Stuffing
Freeze the stuffing in a plastic container or polythene bag, then defrost overnight before using. NB: Do not freeze the stuffed and/or cooked turkey.

Turkey Feuilletés
Open-freeze the uncooked finished feuilletés until solid, then wrap in foil or clingfilm. Cook from frozen as per recipe, allowing an extra 10 minutes’ cooking time for defrosting.

Turkey Flan with Leeks and Cheese
Bake as per recipe and cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat at gas mark 4, 350°F, 180°C for 20-30 minutes until warmed through.

Turkey Giblet Stock
Freeze in a sealed container, leaving a small space for expansion. Defrost and reheat, or simply reheat from frozen. 

Turkey Soup 
Freeze in a container with a tight-fitting lid, leaving a small amount of space for expansion. Reheat from frozen, or defrost in the fridge overnight.

Vegetarian 'Sausage Rolls'
Open-freeze the uncooked “sausage” rolls until solid, then store in a rigid plastic container. Cook from frozen, allowing an extra 10 minutes’ cooking time for defrosting.

Venison Braised in Guinness and Port with Pickled Walnuts
Once the stew has cooked (including the walnuts), allow to cool and freeze in a rigid plastic container, leaving a small space for expansion. Defrost overnight in the fridge before reheating till piping hot.

Venison Sausages Braised in Red Wine
Leave to cool then cover with clingfilm and freeze overnight or until you need them. Remove them from the freezer fifteen minutes before you serve them.

Walnut Shortbreads
Open-freeze the uncooked biscuits on a baking sheet until solid then transfer to a rigid plastic container with a tight-fitting lid, separating the layers with greaseproof paper, or wrap the baking sheet in polythene. Bake from frozen, as per the recipe allowing a few extra minutes to defrost, or defrost overnight in the fridge before baking. If freezing cooked biscuits, keep in a container with a tight-fitting lid, separating the layers with greaseproof paper, and defrost at room temperature. To refresh the cooked shortbreads (biscuits for the biscuit recipe) place on a baking sheet and heat in the oven 180°C for a few minutes.