Becky Cook, of the Garden Chef, gives her Christmas foodie tips….
My top Christmas catering tips? Be prepared!
- Get all the veg prepped the day before and even par cooked
- Get the kids to help peel and chop; roast spuds are fine re heated
- Carrots can be cooked and then just heated through with butter and parsley
- Bread sauce – add butter and cream and gently re heat
- Make braised cabbage a good week before and just heat through
- Smoked salmon is the perfect and traditional starter, there are some excellent par bake breads on the market so just serve with warm bread, butter and lemon
- Make it easy on yourself and enjoy it, home made will beat expensive bought products hands down and everyone will think you are a total wonder!
My two best tips would be these:
- Make some mince pies and keep them in the fridge – pop them in the oven half an hour before the guests arrive and welcome them to a house that smells of Christmas and a warm mince pie
- Don’t do just turkey, there is nothing wrong with a big free range chicken for smaller gatherings and I love a huge rib of beef if feeding a crowd. We always have 20 or so and this year I’m doing a huge honey roast gammon with a big dish of dauphinois potatoes, crushed minty peas and red cabbage with mustard sauce and huge pavlovas for pudding. All prepped in advance leaving me with hands free for a very large gin and tonic, or two, or three…