Christmas 2020 is looking very different now that this new, more infectious variant of Covid-19 has forced Boris Johnson to rethink his original rules – putting a major spanner in the works and a pin in our Christmas bubbles.
But despite the last minute chopping and changing, many of us will still be attempting to cook up a festive feast at home, even if alone or just in a pair.
Supermarket Aldi’s research showed one in four Brits plan to cook Christmas dinner for the first time ever with over half the nation looking for expert advice to help them in the kitchen this year. So we reached out to some of the country’s top chefs for their Christmas cooking tips and tricks, plus some wine pairing suggestions, to ensure the big day goes without any more hitches.
Downsize your dinner
If you were planning on hosting or going all out this year with friends and family, you don’t now have to match such extremes. Instead, think laterally. Scaling down needn’t necessarily mean cutting back. If you’ve been left with too much food and too few guests, try donating, freezing for another day, or some recipes that will use it up. Our guide will help nothing go to waste.
It’s still possible to make Christmas food feel special even with scaled-down dishes. Don’t opt for a monster size piece of meat when there’s only two of you. Go for something slightly more slender. And, if you’re yet to do your shop, why not try local butchers, corner shops, delis and greengrocers, who may still have stock even when your local supermarket shelves seem empty.
Or you could, of course, abandon tradition entirely. With no family or friends to answer to this year, you have a free pass, foodwise. Order a takeaway, cook whatever cuisine your heart desires, or simply eat your way through that entire panettone you were going to gift – no judgment her. The world’s your oyster, and you can even eat them, if you fancy it.
Hands, fridge, space
Part of the problem with Christmas lunch is the space issue. Playing fridge Tetris can affect the freshness of your main meaty showstopper and all the trimmings. Make space by having a fridge and freezer clear out before you go food shopping to free up as much space as possible for those festive staples.
Planning what should go in the oven and on the hob is important too. Even with a downsized menu, it’s still difficult to juggle everything and get it all out and ready at the same time.
“To battle this, you can roast your carrots and parsnips in frying pans on the stove instead of in the oven,” explains Michelin-starred Tom Aikens, chef patron at west London restaurant Muse. “Add little extras to your vegetables to give them a zing: chestnuts and bacon lardons to Brussels sprouts; lemon, thyme and tarragon to roast carrots; honey and thyme sprigs to roast parsnips.”
Still limited on oven space? Try roasting your veg with your turkey in the same tray. “It’s such a winning shortcut,” Paul Leonard, head chef at Lake District restaurant, The Forest Side, tells HuffPost UK.
“I always put all my veg underneath the turkey so that all the delicious juices roast the veg while the bird is cooking. Be sure to add classic aromatics like garlic, and some thyme, bay, and rosemary.”
Timing is everything
One of the most stressful things about Christmas cooking with so many different components is time management. Five alarms go off within an hour can send anyone into a meltdown, so do as much as possible in advance. Plenty of things can be precooked in the run-up. This includes stuffing, pudding and even gravy (see below), which you can make before Dec 25, then freeze or refrigerate.
“What I like to do is to put my turkey in the oven overnight on Christmas Eve so it can start cooking gently,” says James Toth, head chef at Cornerstone in east London. “I put a turkey for about five people on at 80-100°C degrees, check it in the morning and to finish off the cooking and give it that roasted brown colour I whack the temperature up to 220°C degrees for about 30-40 degrees.”
Counterintuitive as it sounds, don’t stuff your turkey because it’s a recipe for disaster. “Stuffing the turkey actually slows down then cooking time as it restricts the airflow meaning there’s more room for error,” advises chef Neil Rankin, founder of barbecue and steakhouse restaurant Temper. “Cook your stuffing on a separate tray under the bird and use it to catch the dripping. It tastes better this way too as it gets nice and crispy.”
How to carve your turkey
Because we know this flummoxes the best of us, we’ve actually designed a 3D model you can place in your own space – next to or on top of your turkey – to see exactly where to make the cuts. Click the 3D model below to check it out – we hope we’ve helped to make your holidays just a bit less stressful.
All wrapped up, piggy style
For many of us, it’s not Christmas without some Pigs In Blankets. We tested some of the weirder supermarket twists on the tradition so you don’t have to.
Golden rules for roast potatoes
Speaking of crispy, we all want the secret to crunchy-on-the-outside, and fluffy-on-the-inside roast potatoes? Done right, a golden tray of roasties deserve the god-tier top spot. And the trick to turning raw tubers into crunchy, fluffy goodness is the seven-minute shuffle, apparently.
“The first important factor is choosing the potato. You need a dirty potato like a Maris Piper or a King Edward. Dirty potatoes have a lower sugar content so they crisp up better without burning,” explains Crockers Henley’s head chef, Tom Westerland. “We peel them and cut them into what I call ‘roast potato shape’ – basically as many edges as possible. It’s the trick to maximising crispy edges.”
Seasoning can make or break a dish. When you’re cooking potatoes cover them with cold water and a good handful of salt. “Bring them to the boil and then rapidly boil them for seven minutes. Drain them off, ruffle them in the colander with some rock salt and this is called the 7-minute shuffle,” Westerland adds. “We then preheat an oven tray with beef fat at 200°C and plunge the potatoes into it. Roast them at a high heat until golden and crispy.”
It’s all gravy, baby
There’s nothing wrong with Bisto, but a little cheat here and there can take your gravy train to new heights. Good quality fresh stock (either from a deli or butchers) can make all the difference and make your gravy the day before.
“Cook down some onions, garlic and thyme with a good glug of red wine. Allow this to reduce by around half and then add the stock, usually sold by the pouch,” Jack Stein, chef director of The Rick Stein Group tells HuffPost UK.
“Let it simmer down for half an hour, then add a tablespoon of marmite and soy sauce for an umami hit and a splash vinegar to taste. On the day, add all the pan juices from roasting your meat at the end and serve.”
Cheesy does it
Finish dinner in style with a selection of cheeses because Christmas just isn’t Christmas without an impressive cheese board. This year’s numbers might’ve dwindled, but cheese lasts for a long time and has a multitude of uses (hello, leftover grilled cheese sandwich), so there’s no harm in stocking up more.
“Beauty is, you don’t have to lift a finger and people’s eyes still pop! Cheese is the ultimate showstopper, but serving temperature is key though,” says Gregory Marchand, chef patron at Frenchie restaurant in central London.
“Cheese should always be room temperature when serving. Take it out of the fridge at the beginning of your meal so it has all the time it needs to temper. When quince season is here, keep it Christmassy and add spices.”
Mistletoe and wine
As 2020 draws to a close, use Christmas as an excuse to open another bottle and raise a glass to getting through it all. If you’re on a budget, supermarkets, local wine bars, and bottle shops all run incredible deals and have last-minute deliveries and pick-up available, so make sure you stock up before the big day.
“I’m designated wine pourer at our family Christmas and end up spending the whole day opening bottles of Champagne and wine. Do yourself a favour and buy in bigger format and save opening times,” suggests Charlie Stein, drinks director of The Rick Stein Group. “There are so many different flavours on the festive table that there isn’t one wine that works better than other. Just make sure there’s enough weight and body to so it’s not overpowered by the various trimmings. If you have a decanter, decant for extra theatre.”
And if mulled wine’s your thing but you’ve not had enough (or any!) this year, try our guides to making the perfect spicy tipple – red, white or cider. Chin chin.