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“One thing I hear over and over is things going wrong because people don’t feel properly prepped or equipped to make a big Christmas dinner,” says Jamie Oliver.
“And let’s be honest, it is a big deal isn’t it – you want everyone to have a good time, and you don’t want to spend your whole day slaving away in the kitchen.”
If one person knows how to make a faultless Christmas dinner it’s Jamie.
The chef has been gracing our screens and providing us with cook books for the past two decades and this year’s Christmas special is all about getting the timings right – Jamie’s Easy Christmas Countdown is on Channel 4 on Sunday 15 December at 8pm.
Christmas is a time for both cooks and non-cooks alike, Jamie says and his biggest message is to ‘enjoy it’. He adds: “Get organised, get prepped, ask for help from your nearest and dearest, and have a bloody good time!”
Below, Jamie reveals his top five tips for making the perfect Christmas dinner this year.
1. Plan, plan, plan
“The success of your big day is all in the planning. Even if you’re the biggest fly-by-the-seat-of-your-pants cook, you’ll have less stress if you nail your timings beforehand. Work out what you’re going to serve, and what you can make in advance, and plan your big day timings. If maths isn’t your thing, check out my Easy Christmas Countdown on Channel 4, it’ll tell you everything you need to know to get your timings spot on.”
2. Get your gravy right
“Christmas just isn’t Christmas without lashings of gravy, and my super-solid Get-ahead recipe won’t let you down. Get your organisation game on and make it a couple of weeks in advance, popping it in the freezer until needed. Simply reheat it on the big day, adding in the cooking juices from your turkey for extra flavour.”
The most luxurious Christmas food in London
1/6
The Crown panettone from Prada’s Mayfair bakery, Patisserie Marchesi 1824, £200
2/6
The Boule de Noël at Claridge’s, £60
3/6
Le Chocolat Alain Ducasse Christmas tree, £59
4/6
The Chocolate Libertine aurora baubles, £30 each
5/6
London panettone from Patisserie Marchesi 1824
6/6
Northern Monk’s Ben Nevis beer, £1000 a bottle
Tom Joy
1/6
The Crown panettone from Prada’s Mayfair bakery, Patisserie Marchesi 1824, £200
2/6
The Boule de Noël at Claridge’s, £60
3/6
Le Chocolat Alain Ducasse Christmas tree, £59
4/6
The Chocolate Libertine aurora baubles, £30 each
5/6
London panettone from Patisserie Marchesi 1824
6/6
Northern Monk’s Ben Nevis beer, £1000 a bottle
Tom Joy
3. Check your oven size
“It sounds daft, but I’ve heard people say they bought a turkey they couldn’t fit in their oven, or that they didn’t have a tray big enough to cook it, so make sure you check in advance. Most ovens will take a 10kg turkey, which should be more than enough for most families. Bear in mind, not much else will fit in while the turkey’s cooking, so you’ll need to work out your timings carefully, and be ready to get everything else going once your turkey is out and resting.”
4. Perfect roast potatoes
“You’ve got to get your roasties right. Parboil them for 15 minutes before roasting to ensure that they’re fluffy inside. Let them steam dry so the fat sticks to the outside once they hit the tin, giving you maximum crispness. And 20 minutes before they’re ready, try giving ‘em a squash with a masher to increase their surface area – maximum crispiness, maxed.”
5. Respect the turkey
“Give your bird the respect it deserves by prepping it on Christmas Eve, meaning you can take more care over it and save yourself a bit of stress on the big day. Remember to factor in enough time for it to come up to room temperature come Christmas morn, cook it, and let it rest for 2 hours. Piping hot meat is not what you want – warm, juicy meat, hot gravy and hot plates is the holy grail.”
Jamie’s Easy Christmas Countdown will be on Channel 4, Sunday 15 December at 8pm.
