Armed with expert tips from some of the UK’s top chefs, prepare to tantalise your guests with the ultimate Christmas feast — all cooked expertly in your own kitchen. The way you cook roast potatoes will never be the same again.
Stephen McLaughlin’s Triumphant Turkey
As Chef Director at Restaurant Andrew Fairlie — Scotland’s longest-standing two-Michelin-starred restaurant — Stephen McLaughlin knows a thing or two about poultry perfection. “The key is to source your turkey from a great producer — I like St Bride’s Free Range Poultry — and listen to the specific cooking instructions from the producers themselves,” he says. “Always cook the legs and crown separately — as the white meat and the leg meat cook totally differently — so keeping them separate will ensure they’re both cooked to their optimum. Then, once the bird is cooking, don’t worry! Resist opening the door to check it, and don’t take it out too early. Crucially, you should then allow both the roast legs and roast crown to rest for almost as long as you cooked them for — the results will be delicious.” www.andrewfairlie.co.uk
Lisa Goodwin Allen’s Perfect Potatoes
Lisa — Chef Patron Director at the Michelin-star restaurant, Northcote — doesn’t mind admitting to a passion for potatoes. “To really elevate your roast potatoes, don’t use just regular water. Instead take water, duck fat, a couple of crushed garlic cloves and rosemary, bring to the boil and simmer for two hours to get flavour into the water. Next, add your potatoes, bring to the boil and simmer until partially done. When you take them out, fluff them up and dust with rice flour and garlic granules. I also believe in prepping them before the big day and then popping them in the freezer, which helps break down the carbohydrate, which is going to help them turn out perfectly. When you need them, simply add to a tray of sizzling hot duck fat so they’re nice and crispy on the outside, and decadent and fluffy on the inside.”www.northcote.com
Martyn Nail’s Premium Parsnips
This humble root vegetable has to be the king of festive sides — and according to Martyn Nail, Culinary Director at The Dorchester, the key to parsnip perfection lies in the preparation. “Some items actually improve with early prep, and your parsnips are definitely something you can cook in a make-ahead method. Start by peeling your parsnips, leaving them whole, then wrap them in foil with a little butter and seasoning. Bake the day before until just tender and then leave to cool. When it is time, you can simply pop them in with your potatoes on Christmas Day to finish roasting.” www.dorchestercollection.com
Steve Smith’s Game-Changing Gravy
Many say a Christmas dinner is only as good as your gravy — but for Michelin-star Chef at Latymer, Steve Smith, achieving it is simpler than you expect. “Gravy is an essential for Christmas Day, but with so much to do, make it as easy as possible for yourself. Use a litre of good-quality brown chicken stock from your preferred supermarket or farm shop because, let’s face it, there are better things to do than make chicken stock at home when you’re short of time. Once your poultry is cooked, pour the juices from the tray into a suitably sized pan and add your stock. Reduce by two-thirds for delicious, smooth gravy. If you want to add a little luxury, when reduced, add 100ml of boiled Madeira wine and around four sprigs of thyme.” www.exclusive.co.uk/latymer
Mark Poynton’s Luxe Christmas Pudding
A fan of traditional Christmas pudding, Michelin-star Chef Mark Poynton reveals the recipe that really thrills his diners. “My favourite way of twisting a Christmas pudding is to smoke the alcohol-soaked fruit. Obviously you must do this well ahead of Christmas Day, but simply light your log burner or BBQ, and once it is cooling down, smoke your fruit in there. I like soaking mine in Cambridge Distillery Dry Gin before making your pudding according to your recipe. You could also always level up things by grating some fresh black truffle into your brandy sauce just before serving. It gives an amazing umami hit with your smoked fruit Christmas pudding. Your guests will be begging for the secret.” www.ancientshepherds.com
