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. 😂
Is injecting a turkey a good idea? If so, what sort of solution?
Thank you for your delicious recipes.
To My “Go-To-Queen” (now I refer to you guys as my “Go-To-Team”🤣) . Can you please explain how to use up all the left overs in a bubble and squeak? Ive never eaten, nor cooked it, but my English friends rave about enjoying their Boxing Day Bubble and Squeak as much as their Christmas Day roast. What do I do? Id love some direction pls. Hugs xx
Hi both ,absolutely love you two and thank-you so much for this helpline !
Any ideas for a quick starter for 4 adults and 2 children? No seafood or cheese lol merry Christmas and a happy new year x
Help! We may or may not have guests (4 adults) turning up for lunch on Christmas Eve. And we won’t know until the morning. What on earth should I have on standby to feed them if they do turn up?
What are good side dishes that go with boiled crab?
The fam has now said your Potato Dauphinoise I made last year was too rich for them. Do you have a simple potato and onion bake that is a little less laden with all that French excess?!
I need a stable cheesecake recipe preferably creamed cottage cheese base that will be stable enough to transport in summer weather.
Hi everyone, thank you for hot line. I am making your roast beef tenderloin and usually use your creamy mushroom sauce. I wanted to try the brown sauce you show on Wellington. Can you point me to the recipe for that sauce. PS I have already made your beef stock assuming that would be step one! Thank you.
Id like to halve a dauphinoise recipe ( vegan) do I drop oven temp and cooking time? Thanks. Happy Xmas
I’m taking turkey dinner to my son’s home. Any tips for roasting the turkey the day ahead?
can I precook stuffing and reheat xmas day
Hi Nagi, JB & of course Dozer!
Love your work, thank you xx
Quite a few of your recipes use a non-stick frying pan ‘over high heat’, which I’d always thought was a no no as it ruins the coating. Even using them at low heat with proper care (no metal itensils) etc. & not buying the cheap ones) I still find non-stick pans don’t seem to last – any suggestions please- or recommended brands that won’t break the bank?
No Questions – just wanted to say a MASSIVE THANK YOU for everything you create & share! And for the amazing charity work you support.
Wishing you all & Dozer a very Happy Christmas 🤶 🎄🎅🐾
My contribution for Christmas day this year will be for afternoon tea. Something sweet. What should I make?
Happy Holidays greetings from Minneapolis, Minnesota! I’m married to an Aussie and have to say I use your site all the time! Your sausage roll and Anzac biscuit recipes keeps our marriage alive.
Anyway, I’m making a pav for Christmas, I need some tips to keep it from cracking. I’ve made many but they always crack.
Hi Nagi & JB
I’m in the UK & love all your recipes! Please could you give me a few hints on how to cook a turkey crown so it stays moist.
Many thanks & all good Christmas wishes to you & all your brilliant team x
I want to thank you for your generous supply of recipes, which I use continuously, and also for your service to the community especially with the recipe tin kitchen. Merry Christmas to you and your staff Nagi and a special hug to you.
Hi! I want ti make the Roasted Picanha that you posted not long ago for Xmas eve with the butter chimichurri but Im worried about the meat getting cold cuz it’s winter here. Do you have suggestions to serve it and keep the warm of the meat?
We are planning to do a whole pig on the spit for Christmas and im wanting ideas for sides that complement the rich meat with all that fat dripping thru it.
What sides do you suggest that are festive, not boring but not too rich?