Top Chefs Reveal Christmas Cooking Tips & Tricks


From gorgeous goose to the best bread sauce, learn how to create a mouth-watering Christmas feast with a few tips from some of Good Things‘ favourite chefs.

1 James Durrant’s perfect turkey
The Executive Chef at The Stafford hotel reveals his secrets to a tempting turkey. 


“For me the breast and the legs cook at different times so when you cook a whole bird, you tend to overcook the breast to get the legs right or vice versa.  Instead, ask your butcher to take the legs off the crown and bone them out. You can then season the leg meat with chopped chestnuts, sage, salt and pepper. Roll them and tie them and then you can roast the crown and the legs separately meaning both can be cooked to perfection and the leg is super easy to carve with no wastage.”

2 Jeff Galvin’s gorgeous goose
Serve up a succulent goose this Christmas with Jeff Galvin of Galvin Restaurants’ top tips. 


“If you are cooking goose. Start roasting the bird in at a fairly low temperature, say 165 degrees. Lots of fat will render from the bird. Keep this is small quantities in the freezer for roasting potatoes in the coming months.”

Jason Atherton’s best bread sauce
When it comes to making your own bread sauce, Michelin-starred chef Jason Atherton has it covered. 


“Making your own bread sauce is simple and it will always taste better than ready made. You can decide which spices to infuse the milk with – cloves, cinnamon, mace and bay are the most popular – but one thing that will really improve the end result is good quality bread, preferably sourdough. It has a tanginess that adds depth of flavour.”

4 Tom Aikens’ creative Christmas leftovers
Tom Aikens of Tom’s Kitchen reveals his tips for making the most of those festive leftovers. 

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“Cranberries are one of my favourite festive ingredients, so I always prepare lots of them so I have enough to go with cold, roast turkey the next day. They are also delicious with leftover turkey as a Boxing Day sandwich filler or as an addition to a turkey pie.”

5 Frederick Forster’s ideal roast potatoes
Head chef at Le Pont de la Tour, Frederick Forster shares his secrets for mouth-watering roast potatoes. 


“Roast potatoes, I love to pre boil them for a few minutes and then drain. Season with a touch of cinnamon and roast with duck fat/garlic and thyme and finished with beef dripping butter.”

6 Theo Randall’s best roast vegetables
Theo Randall, head chef of Theo Randall at The InterContinental divulges his hints  for heavenly roast vegetables.


“For root vegetables like carrots turnips fennel and celeriac prepare them carefully then toss them in a bowl with a couple of tbsp of olive oil. Place on an oven tray and Cover with tin foil and bake in an oven. Take off the tin foil once the vegetables are cooked through and lightly brown for 10 mins in the oven.”

Hungry for more? Find additional festive cooking tips from more top chefs here.

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