There are people in this world who seem to have the hosting-Christmas-lunch thing down pat. Jessica Brook, Home Beautiful’s talented food expert, is one of those people. A professionally trained chef, recipe writer, food editor, stylist and consultant, Jessica knows something about finding a pitch-perfect menu no matter the occasion. She is an expert at crafting food stories and writing recipes; you can find her recipes on Home Beautiful here.
Jessica brings her food knowledge and personal style to every recipe she writes, and it’s no different when she is hosting a meal at her place. To find out exactly how she does it, we sat down and talked about all things Christmas, and how she puts it all together on the day. Hot tip: she doesn’t do it all on the actual day.
Jessica Brook’s 5 must-haves for Christmas
Wrap yourself in tinsel, get in the Christmas spirit, and follow Jessica’s lead as she shares her top tips for hosting the ultimate Christmas lunch, including her hacks and thoughts on setting the table, preparing some of the meals ahead, making things more meaningful with a centrepiece, and even how to make it Christmas-y when it’s just you and one special other human this year.
What’s the ultimate Christmas meal?

How do you set the table for Christmas lunch?
“Setting the table is a great way to set the scene, and it might seem simple but I do this well before guests arrive. I like to pull plates and platters out the day before. I actually put Post-It notes describing each dish on the platters, so I know everything is covered. This way there is no rush on the day to make sure I have enough platters out.
I also keep it simple. I generally focus on a subtle theme to tie the whole day together. This can be drawn from simple items like a lemon table runner. I then will incorporate lemon into the menu for the day in simple ways. I’ll place lemon slices in glasses for water, lemons cut in half with mains to squeeze over and a store-bought lemon sorbet to go with berries for dessert.
Nostalgia is also key, especially at Christmas. If you have a favourite dish or tablecloth, perhaps a decoration, then bring it out and make it a show piece of the day. As well as being beautiful, it will be a talking point for family and friends.”
Get some beautiful smoked salmon and ricotta and top little blinis – either homemade using Jessica’s recipe, or store bought – and make smoked salmon blinis.
Home Beautiful tip:
How do you host Christmas lunch for a crowd?

“I go for a set-and-forget feel when hosting a special occasion for more than say eight people. The set-and-forget style of food is great for a large crowd. Start with a simple grazing board, it’s a simple way to get people around the table. This is also great for fussy eaters, as they can pick what they want and not offend anyone by avoiding what they don’t like. A classic French salmon rillette (pictured, above) is perfect when hosting a crowd.
I focus on proteins that can be eaten cold when doing a set-and-forget meal. The ham can be glazed the day ahead, a stuffed roast chicken is still great cold, and a simple baked fish can be served cold or at room temperature – think, a side of poached salmon – with lots of salads, sauces and relishes.
Simple but plentiful sides are also key. Salads don’t have to be second to the mains. Simple fresh salads with tasty dressings are always popular on my Christmas table.
I make sure to add extra special care to garnishes for salads – like caramelised roasted nuts/ summer stone fruit/ dressings with a special twist (adding specialty vinegar/ mustards or relishes).”
How do you host Christmas for just two people?

“Having fewer people to cater for makes things much simpler. You don’t need a big spread to make it feel Christmas-y.
Indulge in a grazing board with carved ham and cold meats from the deli. Cold seafood – such as cooked prawns, smoked salmon, a pre-baked fish perhaps – plus crusty bread and a side will still make the day feel special.
Simple touches like making a small batch glaze to drizzle over store-bought sliced ham, or flavouring up your butter with grated orange rind, mustard and pistachio are a simple way to make the meal stand out.
If you want a main focus – a simple roasted chicken with a festive stuffing flavoured with bacon and sage and a sticky glaze will give a festive feel without having (too many) leftovers. Duck confit served with slaw makes a beautiful Christmas lunch, and the most difficult elements are prepared well in advance.
Dessert is also simple; a store-bought sorbet with some delicious Italian biscotti (also either store-bought or homemade), berries and a drizzle of limoncello. You can also make my creme brulee ahead of time and just do the top at the last minute, then serve it with roasted strawberries, for a very impressive Christmas-worthy dessert.”