How Do Top Chefs Perfect Their Christmas Dinner?

The Christmas countdown is on, which means it’s nearly time to start thinking about that all-important roast. Cooking Christmas lunch is no mean feat: there are lots of moving parts to maneuver, and the stakes are high – if you mess up, it can ruin the big day. So how to master the meal like the pros? Here a handful of chefs share their top tips for perfecting the Christmas dinner.

Cooking Christmas Lunch: Chef Tips

The Christmas Lunch Turkey

Michel Roux, Founder of Chez Roux

‘A small turkey is best. There’s less cooking time so less chance of being dry, and less cost to buy and cook.’

Rob Mitchell, Executive Chef at Drake & Morgan

‘I recommend a dry brine for turkey, which you do a day in advance – it leaves a juicy turkey with the crispest skin! To dry brine your turkey, pat all over with paper towels and generously rub a mixture of good quality sea salt, black pepper and a little light brown sugar all over and inside the turkey and, leave for at least 12 hours in the fridge.’

Gordon Ramsay, Founder of Gordon Ramsay Restaurants

‘To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial that you check your turkey about 30 minutes before the roasting time is due to finish. If the juices run pink then roast for an additional 15 minutes and check again until they run clear.’

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Sides and Gravy

Eran Tibi, Executive Chef at Kapara and Bala Baya

‘Adding date syrup or date purée to gravy creates a beautiful, balanced flavour. Another way to up your gravy game is to add shawarma spice so it becomes a mix of sweet, spicy and salty flavours.’

Benjamin Ferra Y Castell, Head Chef at Pavyllon London

‘If you’re making gravy with red wine, don’t forget to add a square or two of dark chocolate – this will give extra body to your sauce.’

Michel Roux

‘Par boil the potatoes the day before and leave uncovered in the fridge to dry out, that will help to crisp them up.’

Steve Scoullar, Executive Sous Chef at Cameron House

‘Instead of steaming your sprouts this Christmas, try roasting them with olive oil, chunky smoked, streaky lardons and chestnuts.’

Vivek Singh, CEO and Executive Chef of The Cinnamon Collection

‘Tamarind. Whatever sides you go for, a simple jar of tamarind pulp will bring them to life. Add it to your vegetables or potatoes in the last five minutes when they’re almost roasted, and it will make everything taste so much fresher, livelier, and lighter as it cuts through all the fat – thank me later!’

Jack Stein, Chef Director at Rick Stein Restaurants

‘My top tip for delicious roast potatoes is to add the peel to the water as you boil them, as the skin carries so much flavour that shouldn’t be wasted. Get the water boiling before adding the skins, then boil for 15-20 mins with plenty of salt. Gently strain the potatoes before adding to a pre-heated pan with vegetable oil.’

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Leftovers

Niklas Ekstedt, Ekstedt at The Yard

‘Make something special with the leftovers: a Christmas pyttipanna. Chop turkey, potatoes and any leftover vegetables and fry everything together in a large pan with some butter. Add in a few festive spices like cinnamon and cloves, before serving with lingonberry jam for a delicious Swedish touch!’

Pavel Baranovs, Head Chef at UBA

‘Try something different and transform cold turkey into a refreshing salad with cheese and Caesar dressing or use it to make chipotle turkey tacos packed with leftover red cabbage and tomatillo salsa.’

Paul Da Costa, Senior Sous Chef at Lanes of London (Marriott Hotel London Park Lane)

‘Leftover roast vegetables make a great salad when mixed with a simple dressing and to use up excess gravy, roast potatoes and meat, turn them into croquettes.’