Festive Sides to Pair with Your Christmas Roast

The roast may be the star of Christmas Day, but the sides are what transform it into a celebration. A golden potato, crisp on the outside and soft within; a slice of stuffing that's rich with spice; the sweetness of red cabbage cutting through roasted meats. These aren't just accompaniments - they're the dishes we linger over, the ones that make plates feel abundant and tables truly festive.

Pigs in Blankets: A British Tradition

Few things are more synonymous with Christmas than pigs in blankets. A tradition dating back to mid-20th-century Britain, these small sausages wrapped in bacon became a beloved staple of the festive table. At Farmison & Co, our Traditional Pigs in Blankets capture that nostalgic flavour, while the Crushed Chestnut & Apricot Pigs in Blankets bring a luxurious balance of savoury and sweet. Both are perfect alongside turkey, beef, or even roast goose.

Stuffings That Tell a Story

Stuffing has long been used to stretch and enrich roasts, but at Christmas it becomes something special. Our Traditional Sausagemeat Stuffing keeps things classic, while the Winter Spice & Plum Sausagemeat Stuffing introduces warming notes of fruit and spice, echoing the flavours of Christmas pudding. For something easy yet indulgent, the Dry Cured Bacon Wrapped Stuffing Balls deliver smoky richness in every bite.

The Comfort of Potatoes and Cabbage

A roast dinner without potatoes is unthinkable. The question is: which kind? Our Beef Dripping Roast Potatoes by Pierre Koffmann are everything you want on Christmas Day, crisp, golden shells with a fluffy centre, made extra decadent with rich beef dripping. For those who love a creamy side, Koffmann's Gratin Dauphinois layers potatoes with cream, garlic, and nutmeg until it bubbles into golden perfection.

To balance out all that richness, Braised Red Cabbage with Golden Raisins & Winter Spices brings colour and brightness to the plate, a festive combination of sweet, sharp, and warming. And for a distinctly Yorkshire addition to the feast, nothing surprises and delights quite like serving a hand-raised Pork Pie at the Christmas table.

Serving Suggestions: What to Serve with Christmas Dinner

The beauty of Christmas side dishes is how well they pair with different centrepieces:

With Turkey - Keep it traditional with pigs in blankets and classic sausagemeat stuffing, while the sharpness of braised red cabbage cuts through the richness.

With Roast Goose - Pair the natural depth of goose with the sweetness of Winter Spice & Plum Stuffing and the indulgence of gratin dauphinois.

With Beef - A joint like rib or sirloin calls for hearty accompaniments such as beef dripping roast potatoes and dry cured bacon wrapped stuffing balls.

With Pork - The buttery layers of gratin dauphinois and the brightness of red cabbage complement pork beautifully, while apricot & chestnut pigs in blankets add a touch of festive sweetness.

These sides don't just fill the plate - they round out the meal, bringing balance, contrast, and festive cheer to every bite.

Completing the Feast

Christmas dinner isn't just about the roast - it's about the abundance that surrounds it. Crisp potatoes, richly spiced stuffings, and the little indulgences like pigs in blankets are what make the meal feel truly special. These are the dishes that bring people back to the table for seconds, that spark conversations about "the way we always do it," and that make Christmas dinner more than just a meal - they make it a tradition.