A panel of chefs has shared their top tips for achieving the perfect roast potatoes this Christmas, with a surprising ingredient recommended for extra crunch. Dusting potatoes in semolina or flour before roasting can help create a crispy exterior, but the key is to ensure the oil or fat in the tray is piping hot before adding the potatoes. Goose fat is suggested for a richer flavour.
For Brussels sprouts, roasting is recommended over boiling or steaming, as it caramelises natural sugars for a sweeter taste. Smaller sprouts are sweeter still, and roasting with chestnuts and bacon adds extra flavour. If boiling, avoid scoring a cross in the bottom to prevent waterlogging, and cook for no more than eight minutes to retain bite.
Turkey tips include placing the bird breast-side down for the first hour to self-baste, and using a butter-soaked muslin draped over the meat to keep it moist. If browning too quickly, cover with a loose foil tent. After roasting, let the turkey rest for 20 minutes under foil before carving to redistribute juices.
Gravy can be enriched with cranberry sauce or a splash of port, while bread sauce benefits from clotted cream or a sprinkle of cayenne pepper for a festive touch. For Christmas pudding, grating citrus zest adds a refreshing note, and for a flaming pudding, heat the spirit in a metal ladle before igniting.
