Navigating the sea of festive recipes can be overwhelming, so we've done the curation for you! 
Our gallery is a treasure trove of must-have Christmas recipes, covering inventive canapés, light starters, show-stopping turkeys, fabulous sides, alternative mains, and delightful desserts. We've ensured that every discerning taste is accounted for, promising a Christmas table brimming with culinary delights. 

Introducing our "10 Most Popular Christmas Low Calorie Recipes" — a collection that lets you indulge in the festive spirit without compromising your health goals. Let's make this Christmas both delightful and guilt-free

Brown butter chargrilled prawns

For turmeric pickle, place turmeric in a heatproof bowl and set aside. Place sugar and vinegar in a small pan over medium heat, stirring until sugar dissolves. Bring to the boil, then remove from heat and pour over turmeric. Set aside to cool. Toss prawns with oil and season.

Heat a chargrill pan over high heat. Cook prawns, turning, for 3-4 minutes until just cooked through. Place on a serving platter.

Melt butter in a saucepan over medium heat. When the butter starts to foam, add curry leaves and cook for 2 minutes or until butter has browned and curry leaves are crisp.

Stir in lemon juice and mustard seed, then pour over prawns. Spoon turmeric pickle over prawns and serve.

Barbecued prawns with charred kale and avocado puree

Preheat the oven to 160°C fan-forced (180°C conventional).

Add the garlic, chilli, olive oil and plenty of cracked pepper to a small ovenproof saucepan, cover with foil and place in the oven for 1½ hours.

Meanwhile, using a sharp knife, butterfly the prawns by cutting them lengthways along the belly and through the heads until you can open them out flat. Leave the legs on, as they get nice and crunchy once grilled.

For the avocado puree, place the avocado flesh, buttermilk and lemon juice in a food processor and mix on high until smooth. Season to taste and set aside.

Remove the saucepan from the oven. Tip the contents into a food processor and blitz to a paste. Halve the garlic paste, mixing the parsley through one half.

Preheat the barbecue grill and plate on high.

Brush the flesh side of the prawns with the parsley and garlic mix and season well. Grill the prawns flesh side down for a minute or so. Flip and cook for another minute or so until just cooked. They will cook quickly, so be careful. Take the prawns off the grill, sprinkle with the lemon zest and squeeze over the juice.

Drizzle the vegetable oil on the barbecue plate and throw on the kale and the other half of the garlic paste.

Season the kale and cook until wilted. Divide the kale between the plates, stack four prawns on top of each mound of kale, generously dollop some avocado puree on the side and serve.

Recipe and images by Mark LaBrooy.

Vegan raspberry creme cakes

For buttercream, place 1 1/2 cups (375ml) rice milk in a pan over medium heat and bring to a simmer. Combine remaining 1/2 cup (125ml) rice milk with rice flour, then add to pan and whisk to combine. Reduce the heat to low and cook, stirring, for 4-5 minutes or until thick. Transfer to a bowl and cover surface with plastic wrap to prevent a skin forming. Chill until cold.

When cold, place buttercream base in a food processor with remaining ingredients and whiz to combine. Chill until needed.

Meanwhile, preheat oven to 180°C and grease two 12-hole (1/3-cup-capacity) muffin pans. Combine almond meal, rice flour, cornflour, baking powder and chia seeds in a bowl. Add rice milk, maple, oil and vanilla. Combine well, then set aside for 15 minutes for the chia to swell slightly.

Divide batter among 15 muffin holes and bake for 30-40 minutes or until a skewer inserted comes out clean. Cool in pans, then serve with buttercream and raspberries.

Slow-cooker spice-rubbed turkey breast with crunchy potatoes

Combine paprika, sugar, cumin, fennel seeds, garlic powder and onion salt in a bowl. Rub mixture all over turkey. Season with pepper.

Place potatoes in base of slow cooker. Pour over 3/4 cup stock. Top with turkey. Cover. Cook on LOW for 6 hours or until juices run clear when thickest part of turkey is pierced with a skewer.

Preheat oven to 240C/220C fan-forced. Line a large baking tray with baking paper. Transfer turkey to a plate. Cover loosely with foil to keep warm. Set aside to rest.

Using a slotted spoon, transfer potatoes to prepared tray. Cut in half. Roast potatoes, turning, for 20 to 25 minutes or until golden and crisp.

Meanwhile, melt butter in a large frying pan. Add flour. Cook, stirring, until mixture turns golden. Gradually whisk in ½ cup cooking liquid until combined. Add remaining stock and thyme. Cook, whisking constantly, until mixture bubbles and thickens.

Slice turkey. Add parsley to potatoes. Toss to combine. Serve turkey with potatoes, gravy and buttered peas.

Peach and quinoa salad

To make the vinaigrette, combine the currants, vinegar, port, if using, 1 tbs orange rind, 2 tbs orange juice, 1 tbs lemon rind and 2 tbs lemon juice. Let soak for 30 mins. Stir in the oil. Season with salt and pepper.

Heat the oil in a small saucepan over medium-high heat. Add the quinoa and cook, stirring, for 2 mins or until quinoa is toasted. Add 1 cup (250ml) water and bring to the boil. Cover, reduce heat to low and simmer for 15 mins or until quinoa has absorbed liquid and is tender. Turn off heat, uncover and cool completely.

Arrange the quinoa over a large platter. Top with the rocket, apricots, celery and peach or nectarine. Drizzle with vinaigrette. Sprinkle with spring onions and pecans.

French onion stuffing balls

Melt butter in a large frying pan over medium heat. Add bacon and mushroom. Cook, stirring, for 12 minutes or until softened and butter is golden. Add garlic and herbs. Cook for 1 minute or until fragrant. Transfer to a bowl. Cool for 30 minutes.

Stir breadcrumbs and soup mix into mushroom mixture. Season with pepper.

Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.

Add egg to mixture. Stir until combined. Using 2 level tablespoons at a time, shape mixture into 16 balls. Wrap 1 piece of prosciutto around each ball. Place on prepared tray. Bake for 15 to 20 minutes or until golden.

Spiced carrot cake with ricotta icing

Preheat the oven to 180°C. Grease a 20cm round cake pan and line with baking paper.

Place the almond meal, vanilla, cinnamon, nutmeg and baking powder in a bowl and use a wooden spoon to combine. Add maple syrup, oil, orange zest and juice, and egg, and stir until well combined. Gently fold in the carrot, then the pepitas and walnuts.

Spoon batter into the prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean (cover with foil if the top becomes too brown during cooking). Remove from oven and allow to cool slightly in the pan before turning out onto a wire rack to cool completely.

Meanwhile, for the icing, whisk the ricotta, maple syrup, cinnamon and vanilla in a stand mixer fitted with the whisk attachment until combined. Add 2 tbs water and continue whisking until smooth.

Using a spatula, spread the ricotta icing on top of the cake. Sprinkle with roasted almonds and extra chopped walnuts to serve.

Keep cake in an airtight container in the fridge for up to 3 days.

Roasted Salmon With Citrus Salsa Verde

Preheat oven to 250°. Combine shallot, half of orange zest, half of lemon zest, and 1 Tbsp. oil in a small baking dish just large enough to fit salmon. Season salmon with salt and coat with zest mixture. Bake fish until fillet is just opaque in the center and flakes with a fork, 30–35 minutes.

Meanwhile, mix cilantro, parsley, garlic, paprika, remaining zests, and ½ cup oil in a medium bowl. Stir in orange and lemon juice and season citrus salsa verde with salt just before spooning over fish.

Chicken with Schmaltzy Rice and Kale

Place rice in a strainer or sieve and rinse, swishing around with your hands, until water from rice runs clear; drain well. Bring rice, a pinch of salt, and 1 cup water in a small saucepan to a simmer over medium-high. Cover pan, reduce heat to low, and cook rice until tender, about 20 minutes. Remove pan from heat. Let rice sit 10 minutes, then fluff with a fork.

Preheat oven to 425°. Season chicken legs generously with salt. Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook chicken, skin side down, until skin is golden brown and well on its way to being crispy (try weighing it down with another heavy skillet for maximum crispiness), 7–9 minutes. Transfer skillet to oven (leaving chicken legs skin side down and with weight on top if you’re using one) and roast chicken legs until deeply browned and very crispy, 8–10 minutes. Turn chicken skin side up (remove weight) and continue to roast until cooked through (an instant-read thermometer inserted into the thickest part of legs should register 165°), about 5 minutes longer. Transfer chicken to a wire rack, arranging skin side up. Reserve skillet (wrap a kitchen towel around the handle so you don’t forget it’s really hot and burn your hand).

Bring scallions and remaining ¼ cup oil to an aggressive boil in a small saucepan over medium-high heat. Add ginger and immediately transfer scallion oil to a small bowl; season with salt. Let cool.

Heat reserved skillet over medium. Cook garlic, stirring occasionally, until beginning to turn golden around the edges, about 2 minutes. Add kale a handful at a time, letting it wilt before adding more. Add broth and cook, scraping up any browned bits from bottom of skillet, until kale is softened, about 3 minutes. Add rice and cook, stirring often, until liquid evaporates and rice is warm and beginning to crisp, about 3 minutes. Season with salt.

Transfer rice mixture to a platter and arrange chicken on top. Serve scallion oil alongside.

Roasted Winter Squash with Kale Pipian

Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet until lightly browned, 6–8 minutes. Let cool.

Increase oven temperature to 425°. Toss squash pieces and oil on another rimmed baking sheet to coat; season with kosher salt. Roast, tossing occasionally, until browned and tender, 30–40 minutes.

Bring onion, garlic, tomatillos, and 2 cups water to a simmer in a large saucepan over medium-high. Cook until tomatillos are almost tender, about 5 minutes. Add kale and cook just until wilted and bright green, about 1 minute. Let onion mixture cool in pan until warm.

Char chiles over the flame of a gas burner, turning occasionally, until blackened and slightly softened, about 1 minute (or, arrange chiles on a rimmed baking sheet and use broiler).

Transfer onion mixture to a blender with a slotted spoon; reserve liquid. Add charred chiles and ¾ cup pumpkin seeds to blender and purée, adding reserved liquid as needed to get things moving, until a smooth, pourable sauce forms. Season pipian with kosher salt.

Divide squash among plates. Drizzle with pipian and sprinkle with sea salt. Top with remaining ¼ cup pumpkin seeds and cilantro. Serve with lime wedges.

Citrus-and-Dill Gravlax

Place dill bunch in a food processor and finely grate grapefruit and lemon zest directly into bowl; save fruit for another use. Add salt, brown sugar, and peppercorns and process until combined (you can also chop the dill by hand and mix it with the other ingredients in a medium bowl).

Place a large sheet of parchment paper on a large rimmed baking sheet and pour one-third of cure lengthwise down the center of parchment. Lay salmon skin side down on top of cure and pack remaining cure in an even layer onto flesh side. Fold parchment up and over fish and cover with another sheet of parchment paper. Wrap tightly with plastic. Place another large rimmed baking sheet on top of fish and set a heavy pot or cast-iron skillet in baking sheet to weigh down. Chill 3 days.

Unpack fish and wipe off cure with a damp kitchen towel (do not rinse). Make sure fish is cold. Slice very thinly with a long, thin, sharp knife, wiping down blade occasionally with another kitchen towel to keep it clean. Slice at a 45-degree angle until you get wide ribbons (the first few won't be perfect—keep going!). Arrange salmon on a platter; serve with bagels, bialys, bread, cream cheese, red onion, capers, dill sprigs, and/or lemon wedges if desired.

Do Ahead: Wrap leftover salmon and refrigerate for up to 3 days.