Gary Dall
The Roxburgh, Whitley Bay
The Brussels sprout can be a star when looked after properly. Trim the root and remove any loose leaves (keep the nice ones). Bring a pan of salted water to the boil and cook the sprouts for 5 mins (add the nice leaves in the last 20 secs) then refresh in iced water. When cold, slice in half and pan fry, cut side down, with smoked bacon lardons. Season. As they start to caramelise, throw in a knob of butter, a sprig of thyme and a smashed clove of garlic. Give the pan a swirl to foam the butter and bring the flavours together. Enjoy!
Vicky Moffitt
Vallum Marquee & Tipi, Northumberland
Great roasties start with good potatoes – Maris Pipers or good waxy ones. Peel and cut – remember flat edges and corners are the key to crispness! Bring to the boil in salted water and simmer until the edges are starting to give when you stroke them with the back of a table knife. Drain, put back in the pan, and toss just enough to rough up edges. Let them dry off a bit. While they are still hot, pour melted goose or duck fat over and roll them around to coat. Place on the tray(s) with a little space between each potato. Once cool, place in the fridge. On Christmas Day, preheat the oven to 180C/Gas 4, roast for around 20 mins, then turn them. Pop back in for about 10 mins, then turn again, and roast until brown all over. As soon as they come out of the oven, sprinkle with salt and roll around.
Dave Coulson
Peace & Loaf, Jesmond
Lift your Christmas dinner to new heights with a few simple tricks. Turkey is traditional, but do a bit of belly pork alongside it – it’s more succulent and a lot more forgiving than a big bird. For delicious sprouts – add chestnuts, bacon, butter and chopped parsley, and don’t overcook them! Remember the phrase mise en place, which means putting in place, and is all about preparing well and being ready to cook efficiently. Christmas is a time to be around your friends and family, not slaving away in the kitchen, after all!
Kate Hudson
Baristocracy Coffee, North Shields
Confit garlic is a fab gift for foodies who are hard to buy for. Start with enough peeled garlic cloves to fill your chosen jar (buy pre-peeled if you’re doing a lot). Place them in a saucepan and just cover with olive oil. Cook over the lowest heat until the cloves are holding their shape but are soft enough to spread (approx. 30 mins). If the oil starts to bubble, take the pan off the heat to cool down before continuing to cook. Once the garlic is ready, leave it to cool then spoon into the sterilised jar(s), pouring in enough of the cooking oil to cover. A very low effort – and absolutely delicious – gift!
Greg Bureau
Bouchon Bistrot, Hexham
Elevate your Christmas lunch with Dauphine potatoes. Cook 750g of potatoes in the oven on a bed of sea salt until tender, then crush with a masher. Make a choux pastry by placing 150g water in a pan with 115g lightly salted butter. When the butter has melted, add 195g flour then whisk over medium heat until the mixture is ‘drier’. Take the pan off the heat, leave it to cool slightly, then add five eggs one by one. Whisk in between adding each egg until they are incorporated. Season to taste with salt, pepper and nutmeg. With the pastry mix still warm, fold in the potato pulp. Adjust the seasoning. Transfer the mixture to a piping bag and shape into small balls on parchment paper, then freeze. To cook, deep fry at 180C until golden.
