For many across the UK, the highlight of Christmas Day is the grand feast: a magnificent roast dinner with all the trimmings. Yet, orchestrating this culinary centrepiece can be a source of immense stress. Fortunately, world-renowned chef Gordon Ramsay has stepped in to demystify the process, sharing his professional secrets for creating a flawless festive meal.
Master the Prep: Timing is Everything
Gordon Ramsay's most crucial advice is to start preparations early to avoid last-minute chaos. During an appearance on The Jonathan Ross Show, the chef recommended involving the whole family in peeling, chopping, and parboiling vegetables on Christmas Eve, or even as early as the 23rd of December. These prepped items can be safely stored in the refrigerator overnight. He also emphasised a simple but often overlooked step: sharpening your knives before the big day. A sharp blade makes carving the turkey far easier and safer.
Transform Your Trimmings: Sprouts and Spuds
Even the most divisive vegetable, the Brussels sprout, can become a crowd-pleaser with Ramsay's method. His trick is to boil them briefly for just two minutes before frying them off with chestnuts and pancetta. This combination adds a sweet and savoury richness that converts sceptics. For creamy, lump-free mashed potato, he insists on using waxy varieties like Charlotte or Jersey Royals, which absorb butter and cream beautifully. Boil them with their skins on to prevent waterlogging, and peel them while hot. He warns against using a food processor, which can turn mash into a gluey paste.
For the ultimate roast potato, Ramsay borrows a technique from his Chelsea restaurant, Restaurant Gordon Ramsay: adding a pinch of turmeric before roasting to impart a subtle, earthy depth of flavour.
The Main Event: A Juicy, Flavourful Turkey
The turkey is the make-or-break element of the Christmas table, notorious for drying out. Ramsay's solution is surprisingly simple: use bacon. Layering streaky bacon over the turkey breast while it cooks slowly helps baste the meat and lock in moisture. He also advocates for a herb, citrus, and garlic butter spread under and over the skin, and basting the bird every 30 minutes with its own juices.
His non-negotiable final tip? Resting. Once cooked, the turkey must rest in a warm place for at least 45 minutes, but ideally for a few hours. This allows the meat fibres to relax and reabsorb all the succulent juices, ensuring every slice is tender.
Gravy with a Twist
Ramsay isn't afraid to experiment with tradition, especially when it comes to gravy. He recommends adding chopped walnuts for extra texture and uses a unique recipe incorporating nuts, dry cider, and fresh tomatoes. The result is reportedly a thick, richly flavoured gravy with a fresh note that is sure to impress guests around the table.
By following these expert tips from Gordon Ramsay, home cooks can approach Christmas Day with confidence, ready to deliver a spectacular and stress-free dinner that will be remembered long after the last cracker is pulled.
