Throwing a Christmas party with flair doesn't have to be an exercise in excess. With careful planning and budgeting we show you how to create five delicious festive dishes that will dazzle, for very little cost

Budgeting tips

• Starters and nibbles
• Main
• One pot
• Dessert

Starters and nibbles

Devils on horseback

This retro canape is very economical as it's far cheaper than it's flashier cousin, 'Angels on horseback', which uses oysters instead of prunes.
Serves 6.

24 prunes
12 rashers streaky bacon
12 small slices toast
50g (2oz) mango chutney
Butter
1 bunch watercress

Pre-heat oven to 200C/400F/Gas 6

1. Soak the prunes in boiling water or tea for at least 30 minutes, then remove the stones.
2. Stuff each prune with ½ tsp mango chutney. De-rind and stretch the bacon with the back of a knife to prevent it shrinking, cut each rasher in half. Wrap a piece of bacon round each prune.
3. Place on a baking tray. Keep them packed up tight or pierce with a cocktail stick to them from falling apart. Bake for about 8 minutes.
4. Butter the toast. Arrange 2 devils on each piece and garnish the dish with the watercress.

Butternut squash soup

While butternut squash is an autumn vegetable it also makes a delicious, velvety winter starter. Simply serve in small cups with delicate soldiers of toasted crusty bread for a light starter.
Serves 4 - 6.

1 large butternut squash 500g potatoes
1 medium-large onion
1 celery stick, finely chopped
Handful of fresh coriander leaves (optional)
2 pints of vegetable stock
Knob of butter and 30ml oil
75ml double cream
Pepper and cayenne pepper to taste

1. Chop the butternut squash and potatoes into rough cubes. Fry the onions and celery in the butter until translucent and add the squash and potatoes to the pan.
2. Add the stock and bring to the boil. Simmer for around 20 minutes or until squash and potatoes are soft.
3. Blend the mixture in food processor or blend in pot with hand held processor. Add the cream and a little extra butter. Season with white pepper and cayenne, and salt to taste.
4. Chop coriander leaves and serve as garnish. A dollop of natural yoghurt is also delicious.

NEXT PAGE: Main course

Main

Why opt for turkey when a large organic chicken will do the trick for half the price? The beautifully subtle cider undertones of this dish are perfect at Christmas.
Serves 6.

Cider roasted chicken

4 tablespoons unsalted butter, softened (divided)
1 tablespoon oil
2 leeks, chopped roughly
2 medium carrots
1 granny smith apple, unpeeled, diced
1 whole granny smith apple, unpeeled
4 ½lb roasting chicken
½ tablespoon salt
¼ teaspoon fresh ground black pepper
½ teaspoon dried sage leaves, crumbled
2 cups chicken stock
1 ¼ cups cider

1. Preheat oven to 375F. Heat 1 tbl. butter and oil in large roasting pan over medium high heat. When hot, add leeks and carrots and saute, stirring constantly, until just softened, about 5 minutes. Add diced apple and cook, stirring, for 1 minute more, then remove from heat. Remove giblets and neck from cavity of chicken; discard. Rinse chicken well and pat dry. Combine ½ tsp. salt, ¼ tsp. pepper and dried sage; rub mixture in the cavity.
2. Place whole apple inside cavity. Rub chicken with 1 tbl. softened butter. Set chicken on top of vegetable mixture in roasting pan. Combine stock and cider in bowl and pour ½ cup over chicken. Roast chicken for 1 ¾ to 2 hours, basting every 30 minutes with ½ cup cider mixture and brush with ½ tbl. of softened butter. When done, remove chicken to warm serving platter and cover loosely with foil.
3. Place roasting pan with veggies and juices over medium heat. Add remaining cider mixture. Whisk well to scrape any brown particles in pan into liquid. Remove pan from heat and strain out vegetables. Return liquid to pan, then puree veggies in food processor or blender, and return to pan. Continue to cook sauce, stirring constantly, until it reduces slightly, 3-4 minutes. Swirl in any remaining softened butter. Taste and season with salt and pepper as needed. To serve, cut chicken into serving pieces and arrange on serving plate. Top with sauce.

NEXT PAGE: One pot and Dessert

One pot

Lamb and bean casserole

Using lamb cuts is far cheaper than using beef in a casserole and can be made in advance - perfect for entertaining when you don't want to be stuck in the kitchen. You'll need either a large frying pan and a lidded casserole dish, or just a big saucepan with a lid for this recipe.
Serves 4.

1 tbs olive oil
2 onions - finely chopped
5 garlic cloves - finely chopped
2 tbs bacon pieces - optional
1kg lamb pieces - preferably neck or shoulder
5 tomatoes - roughly chopped
1 tbs dried Provence herbs (or a mixture of thyme, rosemary, basil and bay leaf)
250ml dry white wine
2 tins white cannelloni beans

1. Fry the onions, garlic and bacon for 15 minutes on a low-medium heat until soft. Add the lamb pieces and seal quickly on all sides. Then pour in tomatoes, wine and herbs and bring to boil.
2. Transfer to a lidded casserole dish and put in oven, or you can continue to cook on the hob with a lid. Cook on a very low heat (150C/300F in oven) for 1 hour.
3. Then add the white beans and cook for a further hour, making sure not to stir . Once cooked, turn off the oven and let the casserole rest for an hour.

Dessert

Rice pudding

Rice pudding is the ultimate budget dessert and this festive rice pudding recipe has all the rich flavours of Christmas but not the price tag.
Serves 8.

1 ½ cups short-grain white rice such as Arborio
1 ½ cups water
1 piece cinnamon stick
¾ teaspoon salt
1 qt whole milk
2 tablespoons sugar
2 tablespoons heavy cream

1. Bring rice, water, cinnamon stick, and salt to a simmer in a heavy pot, then reduce heat to low and gently simmer, covered, until water is absorbed, 8 to 10 minutes.
2. Add 2 cups milk with sugar and cream and simmer, uncovered, stirring occasionally, until rice has absorbed most of milk but is still creamy, about 10 minutes.
3. Add 1 cup milk and simmer, stirring occasionally, 10 minutes. Stir in remaining cup milk and simmer, stirring constantly, until rice is tender, 10 to 15 minutes.
4. Remove from heat and cover, then let stand 15 minutes. Serve warm.