From Advent calendars to zesty cocktails, here's the A-Z of Christmas food

Brussels sprouts

Not content with being on almost every dinner table, sprouts have become a proper symbol of Christmas showing up on jumpers, cards, and even as baubles on our trees. A green that really knows how to make the most of its Christmas role..

Crisps

Whether you’re a Tayto or King household, you want to ensure you’re well stocked up; it wouldn’t do to run out before you have the leftover sandwiches on Stephen’s Day. Tayto’s cleverly named ‘Crispmas’ boxes, featuring an adorable Mr Tayto dressed as Santa, should see you right.

Drinks you only have at Christmas

An Irish Christmas dictates that you must have a larder full of drinks just in case: The annual bottle of Baileys or Bristol Cream, a slab of Guinness, mulled wine. For non-drinkers, a two-litre bottle of Club Orange or, if you’re feeling fancy, Shloer.

Every condiment imaginable

Forget family; it’s the condiments that bring everything together at Christmas. Cranberry sauce for the turkey, several types of mustard for the ham, chutney for cheese, Bisto for the gravy, and — of course — a few packets of Schwartz Luxury Bread Sauce.

Fruit Cocktail

There’s nothing quite like a proper retro trifle; Layers of sherry-soaked, shop-bought sponge cake with tinned fruit cocktail, Birds Custard, and whipped Avonmore cream. Bliss.

Gubbeen

Gubbeen or indeed any other gorgeous Irish farmhouse cheese — Cooleeney, Milleens, Cashel Blue — is a must. Pile them high and serve at room temperature with crackers, chutney, and grapes. It’s also the perfect time to use that cheese board with a special cheese knife you were given by Secret Santa one year.

Ham

An old-school ham is a non-negotiable for a lot of people for Christmas, but the hassle of boiling, glazing, and roasting can be off-putting. The solution? The straight-to-the-oven Heritage Ham from James Whelan. I swear by it. A juicy, gently hickory smoked ham that delivers all the flavour without the fuss. Divine in the leftover sandwiches.

Icing

Icing anything Christmassy has become a favourite montage moment in movies and TV—from messy piping on gingerbread houses to falling in love over cupcake toppings. But the real Christmas icing—the OG—is the traditional Irish Christmas cake covered in apricot jam, marzipan, and topped with royal icing and some plastic Santa or reindeer decoration that has survived since the 1980s.

Jacobs Biscuits

Specifically USA Assorted or Elite Chocolate Kimberleys in tins, if you can find them. There is an unspoken rule to finish the top layer before dipping into the bottom, but someone always cheats. Approach with caution outside December; you will likely find a sewing kit or pen collection in these hard-working tins.

Kris Kindle treats

There are endless options for edible Secret Santa stocking filler gifts, but they can vary wildly from good to terrible. Good are the old reliables like a selection box, Toblerone, Terry’s Chocolate Orange, or a nice chocolate Santa. All solid choices. What to avoid? Anything ‘jokey’ like edible undies.

Leftovers sandwiches

Christmas dinner is great but, let’s face it, the leftover sandwiches are what we really look forward to. White sliced pan or batch bread with real butter. Then layer up the sandwich carefully getting a bite of everything left over from dinner. Condiments galore. Some may even opt for the ‘moist maker’ a layer of gravy-soaked bread in the middle. (See page 47 for cheffy inspo!)

Mince pies

Love or loathe them, one thing is guaranteed, mince pies will show up at every party, soiree, event, and office desk in December. From the cheap supermarket ones in foil to homemade versions served with randy butter, they are surely the hardest working of all the Christmas foods.

Nibbly bits

There’s no harm in stocking up on nibbly bits or maybe you need finger food for entertaining. Sticky cocktail sausages. Charcuterie and cheeses. Chips and dips. Any ‘bites’ from the freezer section, M&S if you’re splashing out. Posh crisps. Dry roasted peanuts. Pringles. Twiglets. Those ‘Party Mix’ crisps…maybe even a few vol-au-vents.

Oysters, prawns, salmon, crab

We love our seafood starters. Irish smoked salmon on brown bread is always a winner — some add crab meat too. Freshly shucked oysters will put a pep in your step, and who doesn’t adore a classic prawn cocktail with zingy Marie Rose sauce on a bed of shredded iceberg?

Pâté

Clever chefs keep the starters simple for Christmas and you’ll never go wrong with a good pâté served on nice crackers or melba toast. Look out for Irish brands On The Pigs Back or Le Paysan to really wow and serve with Cumberland sauce on the side.

Quality Street

Quality Street, Roses, Celebrations, or Heroes. Whatever your choice, you should always have a few tubs in stock at all times, because it’s far too easy to mindlessly mill through them while watching Home Alone for the 10th time. Do eat your favourites first or someone else will. Don’t put the empty wrappers back in the box.

Roast potatoes

I know plenty of households will do other versions of spuds too — mash, gratin, even croquettes — but these should always be in addition to proper roast potatoes, the cornerstone of Christmas dinner. Ideally cooked in duck or goose fat, and the crispier the better.

Spiced beef

This cherished Cork speciality is perhaps the most Irish of our traditional Christmas dishes. It originated in the 16th and 17th centuries when Cork was one of the largest exporters of beef in the world and an important shipping port. These days, local butchers have their own versions — none more famous than Tom Durcan in the English Market.

Turkey

Everyone loves to give out about turkey, but we all still cook it. I reckon that’s because it’s the perfect vehicle for all that goes with it — loads of stuffing, lashings of gravy, and a plethora of other savoury delights. Remember when it comes to stuffing, you will never have enough: Always make extra. The same goes for gravy.

Ulster Fry

Or any fry in fact will do. An Ulster Fry is great because there are potato farls so it feels sort of fancy, but any combination of sausage and eggs works. Whether you have a busy day ahead of cooking, lounging, playing with new toys or boozing, a fry will set you up just right.

Viennetta

We’re all suckers for nostalgia at Christmas time so it’s no wonder Viennetta shows up each year. There’s nothing like a cold slice of this after a big feed — layers of chocolate and vanilla ice cream that taste just like a childhood birthday party.

Whipped cream

Is there a house in Ireland that won’t have cream in its fridge on Christmas Eve? For trifle, to accompany mince pies and plum pudding — and maybe even a round of after dinner Irish coffees — it’s a dollop of comfort that makes everything taste better.

Xmas pudding

Whether you call it plum pudding or Christmas pudding, does anyone actually get around to eating it on Christmas Day? Packed with warm spices and booze-soaked dried fruit, it has to be steamed for a couple of hours before being flambéed with brandy. Then it’s served with custard, brandy butter or both. Not ideal after a turkey feast. I’ll be saving mine for St Stephen’s Day.

Yule log

These days it’s usually a delicious chocolate-covered Swiss roll iced to look like a log, but its origins are said to come from the tradition of burning a wood log for Winter Solstice. In Ireland, this was called Bloc na Nollaig.

Zesty cocktails

Starting Christmas Day with a zingy, zippy glass of Mimosa or Bucks Fizz feels gleefully decadent. Blending champagne with fresh OJ in sparkling glasses—is there a more fun and refreshing way to start the big day?