3 ridiculously impressive Christmas recipes that are easier than they look.

When it comes to the Christmas table, I'm always on the hunt for maximum impact with the least amount of effort, and these three recipes absolutely hit the sweet spot.

Think bubbling cheese that comes together in one pot, prawns standing to attention like little pink bites of delight, and a trifle so striking it gets mouths watering before it's even set down.

Hosting a crowd? Head straight for the Baked Camembert with Pear, Grapes & Honey, it's quick, easy, and a brilliant conversation starter. The retro prawn cocktail practically screams Christmas, and after being told they were "out" this year, I knew I had to bring them back in style. They're the perfect way to kick off your Christmas lunch and could not be simpler.

And if you want the ultimate showstopper, go for the Raspberry, Lemon & Pistachio Trifle. It takes a little more love, but the best part? Most of it can be made in the days leading up to Christmas, prep ahead for maximum impact at your special gathering.

(Or, make it just because you want to eat an entire trifle on the sofa while watching Christmas films… sounds like heaven to me.)

So why not brighten your Christmas table with one of these festive showstoppers? Add a little sparkle, we all deserve it after the year we've had!

Baked Camembert with Pear, Grapes & Honey.

Serves: 6

Prep time: 10 minutes

Cook time: 20 minutes

Melted cheese, fruit, and honey. Simple, rustic, and guaranteed to steal the show. This baked Camembert can be done on the stove, over the BBQ, or in the oven. It's an effortless one-pot wonder, made for sharing with friends around the table.

Elliot's Baked Camembert with Pear, Grapes & Honey. Image: Supplied.

Ingredients:

2 × 250 g rounds of Camembert

1 ripe pear, cored and chopped into small wedges

150 g red grapes, left on small clusters if possible

100 g runny honey

2 tbsp olive oil

3 sprigs fresh rosemary

Sea salt and freshly cracked black pepper

Crusty baguette, to serve

Optional: 60 g walnuts, roughly chopped

Method:

Assemble the dish.

Place both Camembert rounds into the Chasseur low cast-iron pan or skillet. Arrange the chopped pear and red grapes around the cheese. Drizzle generously honey, then scatter over the rosemary sprigs. If using, sprinkle the walnuts evenly over the top. Season with a little salt and freshly cracked pepper.

For the BBQ.

Preheat the BBQ to a medium heat (around 180°C), setting it for indirect cooking — that means the burners beneath where the cheese will sit are turned off, while the surrounding ones stay on.

For the oven.

Preheat the oven to 180°C and bake for about 20 minutes.

For the stove.

Use a low heat for around 25 minutes, keeping an eye that the bottom doesn't catch.

Serve and enjoy.

Carefully remove from the heat and let sit for a few minutes. Tear open a crusty baguette and dive straight in, spooning the warm cheese, pears, grapes, and walnuts over each slice.

Elliot's Tip: To take it up a notch, drizzle over a little extra honey just before serving and add a few fresh rosemary leaves for aroma. The walnuts can also be lightly toasted before adding for extra crunch and flavour.

Retro Prawn Cocktail.

Serves: 4

Prep time: 10 minutes

A classic Christmas starter that never goes out of style. Crunchy iceberg lettuce, sweet prawns, and that iconic Marie Rose sauce come together for a dish that's light, bright, and beautifully nostalgic.

I am using Wilkie Brothers dessert bowls to present them, I love clear glass for serving as it adds to the retro feel. 

Elliot's Retro Prawn Cocktail. Image: Supplied.

Ingredients:

24–32 large cooked prawns, peeled and deveined (keep tails on for presentation if you like)

½ head iceberg lettuce, finely shredded

1 small cucumber, thinly sliced into half-moon crescents

2 avocados, chopped

1 lemon, cut into 6 wedges

1 tsp sweet paprika

Extra virgin olive oil, for drizzling

Sea salt and freshly cracked black peppe

Marie Rose Sauce (Or use a good-quality store-bought Marie Rose sauce if you prefer)

½ cup good-quality mayonnaise

2 tbsp tomato ketchup

1 tsp Worcestershire sauce

1 tsp lemon juice

Dash of Tabasco or pinch of cayenne (optional)

Method:

Make the Marie Rose Sauce.

In a small bowl, combine mayonnaise, ketchup, Worcestershire sauce, lemon juice, and Tabasco or cayenne if using. Mix until smooth and well combined. Season with salt and pepper to taste. Chill until ready to use.

Prepare the salad base.

In a large bowl, toss the shredded iceberg lettuce with a drizzle of olive oil, a squeeze of lemon juice, a pinch of salt, and a little cracked black pepper to keep it fresh and crisp. Add the avocado and cucumber, then gently mix to combine.

Assemble the cocktails.

Spoon a generous amount of the salad mix into four Wilkie Brothers dessert bowls or serving glasses.

Add the prawns.

Arrange five prawns around the rim of each glass for the ultimate retro look.

Finish and serve.

Spoon a generous dollop of Marie Rose sauce over the centre of the salad. Dust lightly with sweet paprika and add a final grind of black pepper. Garnish each bowl with a lemon wedge on the side. Serve immediately.

Elliot's Tip: Don't be scared off by the seafood sauce, it's super easy! Just start with a good-quality mayo as your base and build the flavour from there.

Pistachio, Raspberry & Lemon Christmas Trifle.

Serves: 10-12

Prep time: 1.5 hours

Cook time: 30 minutes

A festive showstopper of raspberry jelly, lemon custard, and pistachio sponge, layered high and finished with clouds of mascarpone cream and a pistachio Christmas tree border.

Elliot's Pistachio, Raspberry & Lemon Christmas Trifle. Image: Supplied.

Pistachio Sponge.

Ingredients:

450 g unsalted butter, softened

450 g caster sugar

9 large eggs, room temperature

360 g self-raising flour

225 g finely ground pistachios

4 tbsp milk

2 tsp vanilla extract

pinch of salt

(optional) A few drops of green gel colouring

Method:

Preheat the oven to 165°C (fan-forced). Grease and line a 23 × 33 cm rectangle tin (or two smaller tins).

Cream butter and sugar for 3–5 minutes until pale and fluffy.

Beat in eggs one at a time. If the mixture curdles, add a spoonful of flour.

Fold through flour, pistachios, and salt.

Stir in milk, vanilla, and optional colouring.

Spread evenly in the tin and bake 25–30 mins, until golden and springy.

Cool completely. Slice horizontally to reveal the vivid green interior.

Use Christmas tree cutters to create shapes for the trifle border and cube leftover sponge for middle layers.

Raspberry Jelly with Fresh Raspberries.

Ingredients:

1 packet raspberry jelly (prepared as directed)

150 g fresh raspberries

Method:

Make the jelly according to packet instructions.

Pour a layer into the trifle bowl.

Add raspberries evenly and chill until set (1–2 hours) — I always do this a day ahead.

Syrup for Sponge.

Ingredients:

50 ml raspberry liqueur or limoncello

50 ml water

1 tsp caster sugar

Method:

Warm gently to dissolve sugar, then cool completely. Brush lightly over sponge layers to moisten. (For an alcohol-free version, use 50 ml sugar syrup + 1 tsp lemon juice.)

Lemon Custard.

Ingredients:

1 litre whole milk

1tbs Vanilla Bean paste 

8 large egg yolks

200g caster sugar

80g cornflour

Zest of 4 lemons

Method:

Heat milk, half the sugar, and lemon zest and vanilla until steaming.

In a separate bowl, whisk yolks, remaining sugar, and cornflour until smooth.

Temper the yolks by slowly pouring in the hot milk mixture in to egg yolk mix, while whisking.

Return to the pan and cook gently, stirring, until thickened. Do not boil.

Cool fully before using.

(You can use store bought custard here, just grate the zest of two lemons directly in to it.)

Whipped Cream Topping.

Ingredients:

900 ml thickened (heavy) cream

250 g mascarpone (1 tub)

2 tbsp icing sugar (or to taste)

1 tsp vanilla extract

Method:

Combine cream and mascarpone in a chilled bowl.

Whip on medium speed until thickened slightly.

Add icing sugar and vanilla, then whip to soft peaks, smooth, thick, and stable.

Chill until ready to assemble.

Assembling the Trifle.

Base: Start with the raspberry jelly layer and set raspberries inside. (already chilled and set)

Soak: Brush the sponge generously with syrup or liqueur.

Pistachio Tree Border: Press tree cut-outs around the inside edge of the trifle bowl. Fill the centre with cubed cut off sponge.

Custard: Pour over the lemon custard, smoothing to the edges. Chill until just set.

Cream: Spoon or pipe the mascarpone cream on top for a high, cloud-like finish.

Garnish: Sprinkle slivered pistachios, fresh raspberries, and a few extra Christmas tree sponges for decoration. Add lemon zest curls for brightness.Elliot's Tips: 

Prep ahead: Jelly and sponge can be made a day in advance. The sponge cake can also be made and frozen for up to two weeks.  Assemble the trifle the day of serving for the best texture.

Make it easy: Use store-bought custard.

Presentation tip: Chill each layer briefly before adding the next for clean, defined lines.

Serving: This trifle serves generously perfect for a crowd or festive centrepiece.

Feature image: Supplied.

For more from Elliot Styche — baker, presenter and Great Australian Bake Off Season 7 finalist — follow @elliots.table and download his Christmas e-book of festive (and fun!) recipes here.