Happy cooking!
Pictured: Sarah Baldry, co-owner and pastry chef, Nadair (Image: AwAyeMedia)
‘You don’t have enough time’
“If you have a few days off before Christmas, sit down and plan everything. Do as much as you can days in advance, then just finish cooking or reheat on the day.
“I’ll be working up until Christmas Eve, so I’m just buying as many dishes already prepped as possible.
“If a good producer is offering ready-made roasts or sides, go for it.
“That’s the secret ingredient, get other people to do most of the work.
“We’ve got Roberta’s pie from the Little Chartroom a few years now and will be again this year. – Matthew Mallia, owner, Hobz Bakery
“We simplify Christmas dinner and try to do a one pot wonder with a few sides.
“Where’s the fun being cooped up in the kitchen all day long (says the chef)? Last year we made a short rib pie.
“The pie mix and pastry were made the day before, so come Christmas morning all you have to do is pop it in the oven.” – Sarah Baldry, co-owner and pastry chef, Nadair
‘You don’t have enough space in your oven’
“Try to cut down on canapes and starters that need to go in the oven, e.g. a soup that can be made the day before.” – Dean Parker, chef patron, Celentano’s
‘Your turkey is always dry’
“It is always a good idea to give your turkey a really good brine, to help season and keep it moist.
“Cook your turkey nice and early so you leave time for it to rest.” – Mathew Sherry chef de cuisine, Number One
Read more:
‘Your roasties are not crispy enough’
“Roast potatoes, all our Christmas Day guests in Number One want to know my secret….
“I tell them to let them dry and develop a slight skin after fluffing them, then roast in lots of hot oil or fat.” – Mathew Sherry chef de cuisine, Number One
‘No one likes Brussels sprouts’
“My top tip is to add maple syrup and walnuts to them.
“It makes a huge difference.” – Kaori Simpson, owner, Harajuku Kitchen
“Shred them up and fry in a pan with some butter, salt and nutmeg. Add some bacon jam to the pan and mix through.” – Sarah Baldry, co-owner and pastry chef, Nadair
“Hazelnuts & miso butter are my secret ingredient for my Brussel sprouts.”- Dean Parker, chef patron,” Celentano’s
‘Your gravy is watery’
“I always use nutmeg, cardamom and cinnamon for my gravy, paying homage to Middle Eastern cooking – my favourite cuisine.” – Kaori Simpson, owner, Harajuku Kitchen
‘Your stuffing and sides are boring’
“Try Mostarda di Frutta (a traditional Italian mustard fruit condiment) for the turkey” – Carina Contini, co-owner, Contini, Cannonball and The Scottish Cafe
“I love to use Isle of Skye white pudding instead of traditional stuffing to accompany my turkey at Christmas.
“I mix it with a few dried apricots, diced up, and some fresh herbs like sage and parsley.
“It’s absolutely delicious.” – Calum Montgomery, chef-owner Edinbane Lodge, Isle of Skye
“We do like dates wrapped in bacon to go alongside the pigs in blankets.” – Dean Parker, chef patron, Celentano’s