21 Top Chefs Share Their Christmas Cooking Tips

"After years of having a fridge full of leftovers and endless days of using up turkey, why not cook a turkey breast for Christmas instead? It’s easy to carve and there’s often no wastage. I like to serve it with a pistachio and dried cranberry stuffing." - Bill Granger, Granger & Co

"Rub your turkey in plenty of butter and put loads of herbs in the cavity and roasting tray. Make sure it’s at room temperature before cooking. Most importantly, don’t overcook it! I think people get particularly paranoid about undercooking it as it’s so big and you only cook it once a year. Once it’s ready, rest it for at least an hour." - George Barsons

"Brining is essential if you’re going to try and cook the breasts and legs together and, as ever, success is all down to finding the best, most carefully reared meat you can afford. There are some amazing small producers out there now." - Charlie Carroll

"Spending that little extra on an organic or free-range turkey is certainly worth it. Not only is it ethically sourced, it will also have better nutritional benefits and deliver on flavour." - Steve Smith, Bohemia 

"You can make vegan turkey from tofu or seitan (Google is your friend), but make sure you season it properly with herbs that make you think of Christmas. For me, sage, rosemary and thyme are the key players, but everyone has their childhood flavour memories, so go with that." - Meriel Armitage, Club Mexicana

"Brine overnight then fill with pork with apple and chestnut stuffing, but make sure the stuffing is nice and wet. Slide lots of butter under the skin and cook very slowly. Once brown, cover in foil and leave to rest for an hour. Make your bread sauce with chicken stock and finish with bone marrow and loads of black pepper." - Margot Henderson, Rochelle Canteen 

"To speed things up on Christmas Day and keep turkey moist, get your butcher to cut the legs off then remove the back bone, keeping the breast together on the breast plate. Get him to bone out the legs and remove any sinew. Keep the bones for gravy." - Shaun Rowlands, St Pancras Brasserie & Helix Restaurant at the Gherkin

"You should always brine your turkey to make it as juicy as possible. Get a big pot of water with loads of salt, dunk, and leave for around 10-15 minutes. This may sound bizarre but I use a hairdryer to really dry the skin of the turkey before putting it in the oven – it works a treat!" - Marcis Dzelzainis, Fare Bar + Canteen

"It’s really important to temper your bird – let it come to room temperature before putting in the oven. This will achieve consistent cooking throughout." - Colin McSherry

"I follow the British rules. Blanch the potatoes, then cool completely and chill or even freeze. Get some duck fat really hot in a big oven tray and add the chilled potatoes along with garlic, rosemary and thyme. Roast on high temperature for about 40 minutes, remove from the oven, pour off any excess oil, and season with salt. Leave them to cool again. Before you’re ready to serve, pop them back in the oven on a slightly lower temperature and cook until piping hot, golden and crispy. The chilling and recooking processes keep them perfectly moist on the inside and crunchy on the outside. It also means you can do all bar the last step well ahead of time, so you can stay organised on the big day." - Francesco Mazzei, Fiume

"Par-boil the potatoes in salted water until you are slightly fearful they are ruined. Drain and then spread out on a tray to dry out and cool. Then roast in plenty of duck fat until golden and crisp. Avoid the temptation to cook too many, it will only hold things up during the hectic final hour before eating." - Pascal Wiedemann, Pompette 

"Don’t overcrowd the roasting tray; and warm whatever fat you are cooking them in first." - Skye Gyngell

"Cavolo nero tossed into crisped chilli and garlic; cumin and lemony roasted carrots with crumbled feta, nigella seeds and chopped coriander; a bubbly cheesy number from the oven – these all taste great. We love Ottolenghi’s sweet potato and sage gratin, or a citrusy crunchy salad of shaved fennel – something to slice through all the heaviness." - Jemima Jones & Lucy Carr-Ellison

"I love braised red cabbage with apple, vinegar and spices; and roasted celeriac with hazelnuts and brown butter." - George Barsons

"Don’t go crazy with sides: do around five, but do them well. The tops of brussels sprouts are my favourite green at Christmas, dressed with a really good sherry vinegar and salt once either steamed or boiled." - Kian Samyani, Berenjak 

"Stuffing is a big thing for me; my favourite is lemon and rosemary. I love roasted brussels sprouts. Cut them in half and make extra effort to get some of the outer leaves to fall off so they go really crispy. Cranberry sauce is a great side too, and naturally vegan. Try spicing it up with a pinch of chilli." - Meriel Armitage

"You cannot beat sprouts, pancetta and toasted walnuts." - Alex Head

"Blanch your brussels for a minute, then plunge in cold water. Next, flash fry in a pan with pancetta cubes, toasted hazelnuts and lots of butter. Brown in the oven on the highest heat. Add a pinch of ground coriander and chilli powder. Serve them with a thick coconut curry spiced with turmeric, mustard and fenugreek seeds, shallots and curry leaves for a Sri Lankan touch." - Karan Gokani, Hoppers

"Truffle cauliflower cheese; lardo and brussels sprouts; and charred savoy cabbage with bacon fat and pecans." - James Cochran, 12:51

"I would thinly slice brussels sprouts, fry off some bacon lardons (so they are super crispy), then place the lardons to one side and keep the fat. Sweat the brussels sprout slices in the bacon fat and butter until they are cooked, then put pre-roasted chestnuts and the bacon lardons back in." - Luke Phillips, Chewton Glen

"Everyone loves mashed potatoes, but at Christmas you have to take it up a notch in indulgence. Make super smooth mash like you normally would then slowly incorporate enough butter to turn it into a purée – when you think you’ve put too much in keep on adding it, the more the better. Next add a good-quality truffle paste to taste. Finally, grate over fresh black truffle to serve – do this at the table for maximum aromas." - Richard Foster

"I love old-school puddings, so trifle or even queen of puddings. If you haven’t had it, it’s a bit like bread-and-butter pudding topped with jam and then meringue." - Charlie Carroll

"For us Italians, it has to be panettone. One of my favourites is to slice and lightly toast it in the oven, then serve with vanilla ice cream and your choice of sauce – perhaps chocolate and Grand Marnier, an English brandy sauce, or a creme anglaise with marsala." - Francesco Mazzei

"Affogato with a shot of Pedro Ximenez sherry as a chaser." - Ben Tish

"There is no alternative! Buy the St John steamed pudding; it’s fantastic and serve with masses of cold brandy butter. Otherwise apple and calvados trifle is always a winner, or panettone bread-and-butter pudding." - Margot Henderson

"For me it’s got to be a Christmas pudding soufflé. Blend a Christmas pudding with rice pudding. Fold in French meringue and bake in a ramekin (it will rise like a soufflé) then serve with brandy sauce or cream. Cook for 12 minutes at 165ºC." - Luke Phillips

"A Christmas tradition I picked up in Spain involves getting a really good vanilla ice cream and pouring PX sherry over the top – it works a treat!" - Marcis Dzelzainis

"Rice pudding with orange and dates, plus cinnamon to finish." - Colin McSherry

"I love Christmas pudding! But if you must have an alternative, make it panettone bread-and-butter pudding." - Skye Gyngell

"We’d go for a spiced apple strudel with a homemade cardamom ice cream or an indulgent chocolate number that’s salted and served with creme fraiche." - Jemima Jones & Lucy Carr-Ellison

"Don’t try and do too many sides. Just keep it simple with some great potatoes and a couple of veggies. And bread sauce. Bread sauce is essential!"  - George Barsons

"How do you make the best gravy? It all starts with the best stock. I make a chicken stock from a tray of roasted chicken wings, then add that instead of potato or cabbage water. You also need to make sure it’s seasoned right."  - Charlie Carroll

"Eat late-ish, like 5-6pm, so you aren’t under loads of pressure. Oh, and delegate – your parents/grandparents/brothers absolutely love peeling spuds, onions, garlic etc." - Ollie Templeton

"Don’t dispose of the caramelised juices left behind by the turkey as they make the perfect base for the gravy. Adding madeira, a tablespoon of plain flour and quality stock to it will make your gravy rich and delicious." - Steve Smith

"Vegan gravy is harder than regular gravy as you have to create your own flavour. Make a roux with vegan margarine and flour (the more of this you make will determine the thickness), then add any of the following: soy sauce, bouillon, tomato purée, red wine (lots), balsamic vinegar and mustard (dijon or wholegrain). You can always add something like miso or marmite to give it that umami flavour." - Meriel Armitage

"Wash up as you go (or ask someone else to)."  - Pascal Wiedemann

"When the drinks are chilled, put them all outside your back door (they should be cold enough) to clear fridge space. Any extra drinks that need chilling on the day, put into the freezer to speed up and then put outside. Clear the kitchen of all clutter so you have plenty of space; even move toasters, kettles, everything you don’t need. On the day, if you can, set up a collapsible table to plate up/prep for extra space. Make a clear area for dirty pots and pans – there will be loads."  - Shaun Rowlands

"Add in a spoonful of Marmite to the gravy!" - Alex Head

"Keep a physical checklist and keep crossing things off as you go along. It’s so easy to forget doing something when cooking a feast." - Karan Gokani

"When it comes to gravy, roast the turkey bones with the vegetable water and place in pan. Bring to the boil, skim and simmer for six hours. Reduce a glass of white wine and pour over the stock, and reduce to gravy consistency. At the end, add cold butter to enrich and give a nice shine." - James Cochran