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’m cooking turkey and usually wrap it in bacon. Just found out that someone who doesn’t eat bacon (They’re Jewish but don’t really keep kosher) is joining us. I’ll still make the bacon on the side but can you recommend an alternative to wrap the turkey in?
I have used a butter baste trick with cheesecloth. Put a generous amount of butter or combo with olive oil/or tallow in a sauce pan, add any herbs, and seasoning that you wish, and after the fat and seasoning has a few minutes to all melt and blend well together, turn off the heat, and add a big piece of cheesecloth to the pan. Mix it around until it soaks up the seasoned butter/fat, then carefully spread out and cover the turkey. Bake as normal. You can add any remaining seasoned butter in the pan when you pull it out to check it. Just pour or brush it directly on the cheesecloth.
Howdy! Just making your no bake cheesecake and I have forgotten to put the brown sugar in the base🙃
Will it matter too much – or can I sprinkle on top of crust??? Love to Dozer 😀
What are some yummy vegan accompaniments we can have with falafel for Christmas dinner please. Happy Christmas by the way. Love your work, always sooooo reliable.
I’m in hospital Xmas Day. The family want to bring a picnic Xmas lunch to me to eat with them. Perth will be 36degrees
Festive greetings to the whole RTE team. I was looking for a rich custard or brandy butter recipe for a Xmas pud. Any suggestions? TIA
Hey Nagi, love your recipes! You’re my go to person for my cooking these days! Could you please recommend a recipe for gravy for Roast Turkey? I’ll be using A cranberry and bacon stuffing! Many thanks!
Claire
Hi Nagi & JB, absolutely love your recipes! It’s my only go-to for recipes anymore.
My question is: I want to make bite-size Pavlova bombs but unsure if this would even work. And if it did, does the oven temp change and time it takes to cook change from original recipe?
Thanks in advance, and Merry Xmas!
I want to know if JB is married!
Seriously, no questions from me. Wishing you a Merry Christmas Nagi – thanks for all the lovely recipes throughout the year.
Can I dry brine a 4-5kg turkey buffe? Or would your “juicy roast turkey” recipe be more suitable/successful using a whole 5kg turkey? If using the turkey buffe would I put the salt rub under the skin also ?
Hoping to make peach salad as part of our Christmas spread but timing the ripeness of peaches is a little tricky for me, and you can’t always find perfectly ripe one’s close to time. Any tricks or recommendations would be most appreciated.
What’s the best temperature to cook a Turkey breast fillet roll in a fan forced oven
Can you freeze cooked glazed baby carrots?
Thank you
Hello! Your pavlova recipe has a different oven temperature in the video compared to the written instructions. Which one is correct? Thank you and Merry Christmas!
If I was cooking my ham the day before , can I glaze and reheat it the next day and for how long? I don’t have a microwave just an oven and airfryer. Thank you
Looking for an ice cream loaf using Turkish delight
Hi merry Christmas!
I have friends coming for Xmas drinks – what food would you recommend?
Hi Nagi/JB, I am considering making your 11-hour slow-cooked lamb for Christmas. As I am not a fan of pulled pork/beef, etc., as I find it chewy, do you think I should pass on making the 11-hour lamb? Or will it have just an extremely tender roast texture? Thanks, and Merry Christmas to you and your great team. I love and use so many of your recipes, but I am most proud of the meals you supply for those who are in need.
Looking to take roast scotch fillet to family already cooked. Instructions please to serve rare.
Love your recipes – use them always! 🥰
Hi, I am cooking a bone in rib roast on Friday it will be around 1.5kg I wanted to know how long to cook it to medium so that it’s not bloody as my husband is a fuss pot. What should the internal temperature be. I hope you both have a very Merry Christmas Jane
I am so afraid of cooking turkey. How do you prevent it from being dry and tasteless. What is better, Turkey breast or whole bird?
I cook a whole bird spatchcocked. Either you (need a fair amount of strength) or your butcher to cut the backbone out by cutting down both sides of the backbone and remove it (sharp knife or sharp kitchen shears). Turn the turkey over, spread the now split sides out and press hard on the breast bone, sort of like you’re doing a ridiculous CPR, to break the breast bone. The idea is to somewhat flatten the turkey so that it cooks more evenly. The white and dark meats cook at relatively the same time so the white meat doesn’t become dried out while waiting for the dark meat to cook. Make sure the temperature in the thickest parts reach 165° Fahrenheit. Merry Christmas!
Good Day to my most fav chef Nagi from sunny South Africa!
Firstly, compliments of the season to you and have a g8 start to a happy healthy and prosperous New Year!
Black garlic – please advise how to make at home and how to use? Specifically can it be blended into mayo etc.,?
PS Getting all your Black Friday stuff!