Great British Food Christmas 2024

Christmas DINNER SOS Some of Britain’s best chefs help solve your festive fooddilemmas D o you spend 25th December feeling chronically overwhelmed by the piles of spuds to peel, the pressure of achieving poultry perfection and trying to cater for the veganwho is landing on the doorstepwith a day’s notice? Fear not, because these trusted pros have all your potential disasters covered. Q: I get carried away making Christmas breakfast. It’s too stressful! What’s a nice, easy, indulgent option? A: A great indulgent breakfast for Christmas morning has to be scrambled eggs with lots of butter on toasted brioche, and shaved winter truffles on top. Theo Randall an umami-rich ingredient such as Marmite, soy or Worcestershire sauce. Taste as you go to ensure you have the right balance. Jack Stein Q: What’s a failsafe way to avoid dry turkey this year? A: Try wet brining. You’ll need to keep the turkey in the fridge while you brine it, and don’t brine for longer than necessary or you’ll end up with salty, mushy meat. Calculate one hour per 500g meat. For a simple brine combine 2 star anise, 6 sprigs of thyme, 4 pieces of mace, 4 allspice berries, 200g coarse sea salt, 50g caster sugar, 2 bay leaves, 5 peppercorns and the zest of a lemon in a pan with 1lt of water. Bring to a simmer to dissolve the sugar and salt. Add another litre of water and leave to cool completely before submerging your turkey. Steve Smith, Latymer at Pennyhill Park Q: My family hate Brussels sprouts. How can I get them to like themas much as I do? A: Brussels sprouts are a firm favourite in our house, but only once double cooked. First in boiling salted water, and then roasted in butter with chunky batons of pancetta, chestnuts and fresh rosemary. Brussels sprouts don’t need to be boring or bland! Michael Caines Q: Our gravy is always really weak and thin. What should I do? A: Take your gravy to the next level. Once you’ve made your base by mixing roasting juices, flour and butter in a pan, add a dash of acidity, sweetness and umami for a nicely balanced flavour. For acidity use cider vinegar or lemon juice; for sweetness mirin, honey or sugar; and finish with greatbr i t i shfoodawards.com 78 FEATURE | CHRI STMAS DINNER