Appoint a designated wine bringer! Top Tips if you're cooking Xmas dinner from our experts here at CHFT


HRI's Nicki Holodnji (centre in pic) has given us some top tips for this Christmas. As well as cooking tips her secret to a successful slap-up dinner is "get someone in your family to be your designated wine bringer to ensure your glass is always topped up. It always works for me".


HRI Tips

* preparation... almost everything apart from the turkey can be prepped the day before

* don't leave carrots or other veg in water overnight, except potatoes

* keep it simple

* potatoes - parboil and shake to get crispy edges.



And here's turkey tips from Lina d'Italia at CRH.

  • Get your turkey out of the fridge 30 minutes before you cook it. You’ll get less shrinkage when it goes into a hot oven.


  • Always preheat your oven for at least 20 minutes before cooking your turkey.


  • Place a trivet of veggies and onions in the bottom of the tray to help make an epic gravy with all the juices.


  • Cover the turkey loosely with foil, but remove it just under an hour before the timing is up to get the turkey nicely browned.


  • Roast your bird for the calculated time, or until the juices run clear from the thigh if you pierce it with a knife or a skewer. 


  • Once cooked, carefully lift the turkey out of the tray and rest on a board. Cover loosely with foil for at least an hour while you get on cooking your roast potatoes.