Celebrity chef Colin Fassnidge (My Kitchen Rules) has you covered this Christmas.
Here are his top tips for those on chef duty this year. Or for more inspiration, Colin has launched a new menu at Liverpool’s Macquarie Hotel.
- I’d maybe do a leg of lamb on the barbecue and lots of salad. Crumble feta cheese in a ball, add in some peas, shaved fennel and chop in some watermelon chunks - then mix it up. This is a lighter dish for those who want to eat outdoors.
- Peel and blanch the potatoes in water until they’re falling apart. Drain them and dry them in a fridge overnight. Then roast them the next day -- you'll get crispier roast potatoes. Also, if you want to roast carrots -- place them under the turkey legs, they'll be caramelised, rolling in turkey juice.
- Peel prawns the day before and make your dressing or sauce a day or two before too. Everything can be done a day before so you just have to reheat it so you have less to do on the day.
- Take the legs off and roast the legs, then poach the breast separately for a much better product. The legs you can do on the day and the rest the day before. Then slowly heat it in the oven.
- Start off with light drinks such as champagne, a rose, a pinot noir or maybe a shiraz -- they’re good for early drinking in the day when you’re having a big meal.
- Let dessert be an easy one! I usually buy icecream or you could make a pavlova.Another easy option would be to buy a Christmas pudding and soften it through the icecream.