A leading British chef has delivered the definitive verdict on one of the nation's most contentious festive debates: the place of the Yorkshire pudding on the Christmas dinner plate.
The Great Festive Debate is Settled
Karl Green, the head chef at the award-winning gastropub The Unruly Pig in Woodbridge, Suffolk, has declared that Yorkshire puddings are a non-negotiable part of the Christmas feast. His establishment, which has previously been crowned the UK's best gastropub, lends significant culinary weight to his opinion.
"100% yes! There is no way I would have a Christmas dinner without Yorkshires," Green stated emphatically, putting to rest arguments that have divided British families for generations.
Chef Green's Secret to Perfect Roast Potatoes
Beyond the Yorkshire pudding ruling, the chef shared his ingenious method for creating what he calls the ultimate roast potatoes. His technique involves advance preparation to ensure crisp, fluffy results on the big day.
He explained that after experimenting, his team found the best method was to blanch potatoes in salted water until they were soft, almost like mash. The potatoes are then frozen solid. Roasting them directly from frozen in beef dripping, duck fat, or vegetable oil yields astonishing results.
"Oh my God, they were the best potatoes you will ever have," Green said. "You can do your potatoes two or three days before the big day and keep in the freezer until the morning."
Elevating the Entire Christmas Spread
Green's expertise extends to the centrepiece and accompaniments. For a succulent turkey, he recommends brining the breast in a saltwater solution for several hours before cooking. He advises asking your butcher to remove the breast from the bone, using those bones to enrich the gravy.
Speaking of gravy, the chef insists it's crucial not to overlook it. His top tip is to roast turkey bones, legs, wings, and neck until deeply caramelised, then cook them down with a quality Marsala wine or port for a rich, flavourful base.
For vegetarians and vegans, Green suggests a show-stopping alternative that might even tempt meat-eaters away from the turkey: a salt-baked celeriac wellington. "I made it for my mum and all the meat eaters wanted it. Makes a great side dish too," he noted.
And for dessert? The chef recommends a festive twist: "Ditch the Christmas pudding and go for a pistachio tiramisu or Baileys trifle."
With his authoritative stance on Yorkshire puddings and his collection of professional kitchen secrets, Chef Karl Green has provided a clear roadmap for a spectacular, debate-free Christmas dinner this 25th of December.
