Going live effective immediately – and open right through to Christmas Eve, JB and I are on duty to answer your Christmas cooking questions. ✨Welcome to our Christmas Cooking Hotline!!✨
JB and I are on call!
I’m so excited to be doing this! I’ve had the idea of a Christmas cooking hotline bubbling away in my mind for years, but I always hesitated because I worried it would be too much to handle on my own.
But now that JB is part of the face of RecipeTin and it’s not just me, there’s two of us here to answer your questions. So for the first time ever, we’re opening up a hotline for Christmas cooking questions, bringing together home-cook practicality and actual proper chef experience (JB!), which means more ideas and better problem-solving for you!
So drop your question in the comments section below and we will answer as many as we can (we need to sleep, and we have some other work things to finish!). Ask anything you want, like:
Can I make this ahead, freeze it, or reheat it?
What can I substitute if I can’t find an ingredient?
How do I scale recipes up or down?
Help, something’s going wrong – how do I fix it?
Menu planning, timing, or oven logistics chaos 😅
Even though our last day of work is this Friday, JB has generously agreed to continue helping me with questions right through to Christmas Eve. Thank you JB, you’re the best.
And now…. the Christmas Cooking Hotline is now officially open. So drop your questions below and we’ll jump in to help wherever we can, because Christmas cooking is much more fun with backup! 🎄 – Nagi x
PS Few out-takes from today’s little Christmas shooting session. We know how to cook better than taking selfies. Promise. 😅
PPS Who nailed The Wink? 😉
Life of Dozer
My favourite Dozer Christmas outfit.
Though to be honest, Santa spends most of his time like this:
Which I’m sure is Santa after a few too many Christmas wines. This has absolutely nothing to do with his ride – or the stable hand who saddled up his ride. 😂
I have 12 hrs only to brine my turkey. Will it work and will it be too salty? Please help.!! The turkey is fresh and olive oil and herbs infused
Hi Nagi and JB Congratulations on doing such an amazing job of answering so many questions and helping us all to enjoy and celebrate Christmas even more through your wonderful advice.
Do you think it’s possible to cook 2 pavlovas at the same time? I have an electric oven and if so should I use fan forced for more even cooking?
Thank you and Merry Christmas 🎄
Hi Nagi and JB
It is my first time hosting and I’m
Really nervous. All I have to cook (as I have delegated) is roast potatoes, roast pumpkin, green beans and Dutch carrots. I’m so worried about having it all ready at once! What is the best timeline? Can I pre cook the potatos Christmas Eve?
Thank you and Merry Christmas
Hi Nagi, I’m doing the beetroot cured salmon as per the recipe and a lot of liquid has leaked out through the glad wrap into the container! It looks more liquid-y than in your video. Is it going to be ok?!? 😬🥲
Hi! I am making your pot roast for Christmas Eve dinner- I usually use my slow cooker but am going to do it in the oven as have some last minute extra guests!! ( I can only fit o e in my slow cooker.) I have two rolled chuck roasts- about 1.5kgs each. How long should I cook them for? They will both be in one very large heavy pot with lid in the oven. Thanks and wishing you a very Happy Christmas!!!
Merry Christmas!!🎄 I’m making the miso corn recipe 12hrs ahead for a family dinner. Is there any tricks to reheating it without it going dry? I’ve reserved ⅔ of the miso butter to add at the time.
Hi Nagi and JB, I am making your tiramisu for Christmas. I was just wondering how long it can stay in the fridge for? Thank you so much!!! 😊
Hi Jaden, because it’s using raw eggs, I wouldn’t recommend to keep it more than 48 hours in the fridge.
So looking forward to doing the roast beef tenderloin for Christmas. Can I sear an hour or two ahead and leave at room temp before putting in over to cook? Would love to get the sear done before guests arrive for Christmas lunch … thank you!
Hi Elizabeth, yes searing one or two hours ahead is fine. Make sure to cover the meat when it’s on the counter.
Thanks for the Aussie Christmas Feast idea, adn the best salads to go with seafood and ham. With the Pumpkin, Spinach and Feta salad – do you have a recommendation for a sub for pine nuts (that’s not other nuts) due to nut allergy?
Hi Jane, you can use toasted pumpkin seeds. 🙂
Hi Nagi and JB! Our fresh turkey buffet/crown is arriving on Christmas Eve morning. Can we do the roast turkey dry brine for 24 hours and cook it Christmas Day morning according to weight?
Hi Ashlea, yes that’s sounds good. I am guessing it’s for dinner time on the 25th? Make sure to brine it as soon as it gets delivered! 🙂
Hi Nagi
Im doing your roasted tomato & burrata salad but my granddaughter is allergic to nuts.
Is there a pesto recipe without nuts? Or can i just leave them out or do i adjust your homemade pesto recipe ratios? Thank you so much. Hotline is an amazing idea
Hi Kate, you can substitute them with toasted pumpkin seeds.
Thanks for that. Have some great seeds i got from pepo farms recently. Happy Christmas to you all. Looking forward to all your creations in ‘26
Hi Nagi
Im doing your roasted tomato & burrata salad but my granddaughter is allergic to nuts.
Is there a pesto recipe without nuts? Or can i just leave them out or do i adjust your homemade pesto recipe ratios? Thank ypu so much. Hotline is an amazing idea
Hello, I cooked 2 of your slow cooked leg of lamb (3hours) on Sunday the 21st for a party. Only 1 got eaten. I didn’t Brown the 2nd and it has been in the fridge since. Will it be okay for the 25th? Of so how do I re-heat it/brown it?
Thank you! X
Hi Hannah, Reheat covered with foil at 160–170°C with a splash of juices or stock for 30–40 minutes until hot. Then uncover, increase to 220°C and roast 15–20 minutes to brown. Rest briefly before serving. Merry Christmas!
Hi Nagi and team,
I’m making the slow roasted pork belly – do I need to adjust the time as it is 3.5kg (the recipe provides advice up to 2.5kg but mine is larger). Any help would be fantastic.
Merry Christmas to all.
Hi Elsie, if your oven is big enough then no need to adjust the time. It should still work.
Hi, I am making a variant on your Christmas trifle. I have just made the custard using dairy free milk and cream for my dairy intolerant husband. It was fine until I poured it in a bowl to cool. It now looks like it has split slightly. Would you use an immersion blender to bring it together again, or just bank on no one noticing?
Lou
Hi Louise, have you tried blending a small part to see if it could fix the issue?
Hi Nagi and JB,
I’m cooking the pork shoulder with crackling from your Christmas menus. Sorry if this has already been asked but I would love some guidance on how to manage the cooking order/time with also roasting potato, sweet potato and pumpkin – with single oven. Should I aim to pre-cook (or partially cook) the roast veges? Thank you!
Hi Yvette, I would pre-cook all the vegetables first (halfway through) then the pork. And finish the veggies while the pork is resting.
Hello and thank you for your hotline. I want to make your 3 minute baked brie for a starter, but dont have a microwave. What is your suggested oven temperature and time pls?
Hi Helena, you can follow this recipe for regular Baked Brie. Merry Christmas!
Thank you very much, and Merry Christmas !
I’m making JB’s Pommes Anna a day ahead. Should I adjust the cooking time if doing a full reheat? Thank you and merry Christmas!
Hi Rosie, if you cook it today and reheat tomorrow, the cooking time stays the same.
Hi!
I love the roast chicken recipe on the website with the butter under the skin but I have some dairy free guests coming. Can I sub for olive oil or do I need to get some nuttelex or something to use in it’s place?
Thanks for your help and Merry Christmas!
Hi Karyn, nuttelex is the closer texture. That would be my choice.
Hi Nagi
HELP! I making your juicy slow roasted turkey breast tomorrow and it’s come in a sealed bag (so juices all over the skin and wrapped up in a net. I’ve taken it out of the bag and patted it dry. Covered again with gladwrap. But wondering if I should leave it uncovered overnight (like I do to make crispy duck skin) ? Also what to do about the netting? Obviously I can’t crisp it under the grill with it on but is it necessary to leave on while in the slow cooker? (Can send photo of it as it is now if you’d like)
Hi Chrissie, you can’t go wrong with leaving it uncovered in the fridge overnight. It can only make it better.