Easy Christmas cooking tips from top chefs
Easy Christmas cooking tips from top chefs
These tops chefs bring you simple tips that will elevate your Christmas cooking, from secret ingredients to exactly what to do with leftovers
Top turkey tips
Elliot Day, Co-Founder at FieldGoods
Brine that turkey! It’s a tradition inherited from our mum’s American side of the family and it’s failsafe. It may seem weird to soak a whole turkey in salty water, but trust me, you’ll never look back! We make our brine with water, beer, salt, sugar, orange, cloves and smoked bacon.
Sides not worth skipping
Alistair Craig, Executive Head Chef at The Montagu Arms
One of my favourite sides is roast celeriac – full of flavour and easy to prep ahead. Simply salt and bake whole at 160°C until tender, then peel, cut into wedges and roast or grill to char the edges. Finish with toasted hazelnuts, olive oil, lemon juice and parsley.
Robert Manea, Executive Chef at Bōkan
I would recommend marinating a turkey leg overnight in a mix of cranberry juice, orange zest, maple syrup, cinnamon, cardamom and star anise. This combo gives the meat a sweet, tangy holiday twist that caramelises beautifully while roasting, making your turkey leg juicy and flavourful.
Jack Stein, Chef Director at Rick Stein Restaurants
The more in advance you do your shopping, the cheaper it can be. Cook roast potatoes in a good quality rapeseed oil instead of the more expensive duck fat or extra virgin olive oil. Make your own home-made Yorkshire puddings and stuffing too – they taste way better!
Leftover inspiration
Franky Fernandes, Executive Chef at Lanes of London
My favourite leftovers dish is turkey bonbons. Mix shredded turkey with sautéed shallots, garlic, rosemary, a bit of foie gras, gravy and cranberries. Roll into balls, chill, then coat in flour, egg and breadcrumbs. Fry and serve with sage mayo – perfect festive canapés. You can even freeze for later!
Rob Mitchell, Executive Chef at Drake & Morgan
Boxing Day breakfast is a highlight for me. I love using up leftovers like Brussels sprouts, pigs in blankets (if there are any left!) and roasties. Mash together, form into patties and shallow fry until golden and crispy for a delicious, easy meal.
(Scroll to keep reading)
Dreamy drinks and desserts
Alex Corley: Head Chef at The Cock in Hitchin
Try making a tea loaf as an easy alternative to Christmas pudding. It has a similar texture but is lighter and you can choose the dried fruits you prefer, instead of the traditional sultanas or raisins. For a twist, add festive flavours like chocolate and orange.
Kerth Gumbs, Chef de Cuisine at Fenchurch Restaurant
In my household, a must-have is sorrel punch, a Caribbean Christmas classic. Boil dried sorrel petals with warming spices like pimento, nutmeg, ginger, star anise, clove and cinnamon, along with orange and lemon peel. It’s then finished with a generous splash of rum, ready to pour when the festivities begin.
Secret ingredients
Vivek Singh, The Cinnamon Collection
Take roast potatoes to the next level by seasoning them with cumin, coriander and chilli flakes. Use the par-roasting method: partially cook the potatoes first, then coat them in the spice mix and a generous sprinkle of salt before finishing them in the oven. The result is crispy, flavourful roasties.
Hosting tips
Matt Fletcher, Executive Chef at Great Central Pub by Matt Fletcher at The Landmark London
Give everybody a job, family members love to help. One person does drinks, another lays the table (the night before if possible) and if hosting for a large group, people can contribute to different elements too including drinks and cheese boards. Most importantly, have a plan to save money and hassle.
Maurilio Molteni, Head Chef at Tozi Victoria
Christmas dinner in my household is all about tradition and indulgence – a simple starter of cured meats with pickles and gherkins allows you can spend some time together sitting by the fireplace before the marathon of food to come. After dinner, always a nice shot of Grappa from the Dolomites to finish things off.
Lifesaving cocktails
Adam Msfeti – Operations Manager and Wine Expert at The Cock, Hitchin
Batch your Negronis—one bottle gin, one Campari, one sweet vermouth. Job done. Or mulled cider on the hob—easy win. For mulled wine, the best wine is something cheap and cheerful but not too dry like a Montepulciano or a fruity Shiraz. Add some orange peel, cloves, a cinnamon stick, some orange juice, sugar and a very generous splash of brandy. Let it steep, heat gently, and enjoy.
