Christmas Crackers

TroyTerringtonTroy Terrington
Dobson & Parnell, Newcastle
Plan ahead
The best bit of advice I can give anyone tackling Christmas lunch at home is to write a plan. There’s nothing worse than being unprepared, so a simple list with timings can really help, as can using a timer. Preparing vegetables a couple of days beforehand really helps too. I make things like sticky braised red cabbage and vegetable mash in advance and freeze them so that when I come to set up on the day, all I have to do is defrost and re-heat, job done!

ChrisWardaleChris Wardale
Blackfriars, Newcastle
Preparation is all
The key is preparation – the day before, peel the potatoes and leave in water; half blanch carrots/parsnips ready to add to the turkey tray during cooking on the day; peel and prep the sprouts (no need to cross). On the day, use two roasting tins for the turkey – cook it upside down then halfway through transfer it breast side up to the other tray. This keeps the breasts moist and gives it a good colour. When it’s cooked let it rest for 1-2 hours with foil over then serve with very hot gravy. Serve a simple starter like smoked salmon with cream cheese and lightly pickled cucumber. For dessert serve a sticky toffee or Christmas pudding that just needs heating up.

Craig Harvey’s mulled cider

Gary MacLean’s turkey and cranberry spring rolls

Emanuele Lattanzi’s Roman-style roasties

Catriona Macdougall’s Cumberland sauce

Andrew Wilkinson’s Winter red cabbage

Paul Johnson’s Potted duck & chutney

Simon Hicks’ Piccalilli

Parichat Somsri-Kirby’s Cranberry and prune stuffing


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.