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. 😂
How do I know when my ham is done ? Is there an internal temp to check?
I have a 4kg bone in ham. Is it still 1.5 – 2 hours in the oven ?
Hi Arlene, hams come already cooked. It’s ready when the glaze is ready. For your 4kg one, 1.5 hours is fine.
Hi Nagi and JB
Huge congrats on all you do and especially for One Meal… I’m a volunteer there and know just how much your contribution makes to those in need. THANK YOU!
So… my question, can the 12 hour slow roast lamb be done in a Le creuset or is it better in a roasting pan? Hoping to prep ahead for 🎄… most of 🎄menu is thanks to you 🤩🤩
Hi Roshani, thank you for your kind words. If you have a Le Creuset that can fit the lamb go ahead! 🙂
Hi Nagi, Thank you for doing this. If i want to reheat your glazed ham but the sauce wasn’t kept, can I just make a new batch and use that to glaze as it’s reheating?
Hi Bronwyn, you can absolutely make a fresh batch of glaze and use it to reheat the ham. Just warm the ham covered loosely with foil so it doesn’t dry out, then brush on the new glaze for the last part of reheating and let it caramelise. It will taste just as good.
I’m planning on making your slow roasted crispy pork belly for Christmas. I got some beautiful large bellies from the butcher. I just wanted to know what the cooking time should be for a 3.5kg belly?
Many thanks and merry Christmas
Hi Jane, if your oven is big enough, it will require the same amount of time.
Hi Nagi and JB! Long time reader, first time poster. I bought a whole turkey from Woolworths and it says it’s already been “brined for a juicy tender roast”. Does that mean I can skip the brine step that you recommend in your recipe or should I do it anyway, just in case?
Hi Julie, yes you can skip it! Merry Christmas!
Amazing! Thanks for taking the time to respond. Wishing the team a Merry Christmas and Happy New Year with your loved ones!
Hi Nagi and JB! I’m planning to make your 12-hour lamb shoulder recipe, but my husband bought a 3 kg lamb shoulder. Should I adjust the recipe or cooking time for this larger cut?
Hi Dee, 12 hours is still plenty of time to cook your 3kg lamb shoulder.
Hi, I cannot find Taucu Paste or Belachan dried shrimp paste anywhere! What else can I use?
Hi Dee, miso paste is a great substitute.
Hi And thanks!i am making your potato gratin for xmas eve dinner and have 2 sorts of spuds, both woolies with no names other than ‘mashing potatoes (smooth and creamy) ‘ and ‘white washed potatoes’! Which should I use?
Hi Lorna, the mashing ones will give you a better results.
Having a quiet Christmas (Boxing Day) this year so have my ducks in a row already. Just wanted to wish you all (RTE team, JB, Nagi, and anyone else I have missed) a wonderful holiday and a safe and happy New Year. Your recipes are inspirational and delicious. Special mention to Mr Dozer who is absolutely gorgeous ❤️🐾.
Hi guys! I want to make the Slow Roast Leg of Lamb for Xmas day, is it possible to made in advance? Thank you! 🙂
Hi Liz, yes! One day in advance is fine 🙂
I was going make your turkey breast in the slow cooker but my husband got me a cooked one instead. How can I make this tasty for Christmas Day. Thank you
Hi Cathie, don’t use the slow cooker. Warm it gently in the oven, tightly wrapped in foil with a little butter or stock, at 160–170°C until just hot. Unwrap, brush with glaze and give it a quick hot blast for colour. Serve with a good gravy! Merry Christmas!
We made your corn bread using the cast iron skillet, it is so easy and yummy !!
May I ask if you have a deep pan pizza dough recipe using cast iron skillet? Or bread recipe that resemble the Pizza Hut deep pan pizza style ? Thank you
Hi Shelley, we don’t have a deep dish pizza recipe yet. But it’s a good one to add to the list!
Hi, how far in advance can I make your no bake mango cheesecake (or aspects of it). Thank you!
Hi Liz, to not lose its texture, I wouldn’t recommend to make more than 24 hours ahead.
Hi
I am cooking the turkey breast in The slow cooker which I have made before and it’s great. I am cooking a larger one this time 2.5kg and wanted to check how long to cook in the slow cooker
Thxs
Hi Mal, it shouldn’t take that much longer. Check at 6 hours and if not ready add another 30 to 60 minutes.
I am planning to make the Greek slow roast leg of lamb. As it will be served for lunch was thinking to roast the day before due to 6 hours of cooking and 30-40min rest needed before serving. Can this roast be re-heated next day for serving for Xmas eve lunch? If so, how best to re-heat please? Anything special I need to do? Don’t want to serve dried out roast.
Hi Barbara, to reheat, place in a dish with the juices (add a splash of stock if needed), cover tightly with foil and heat at 160–170°C for 30–40 minutes until hot.
Merry Christmas Nagi & JB 🎄 I have a fresh Steggles Self Basting turkey that is whopping 8.75kg – so I’m following the pre-brined instructions box however unsure whether to keep the onion, garlic & wine steps in from the prepare to roast section of the juicy turkey recipe. Thanks so much in advance
Hi Justine, yes keep all of it. In this case, it can only make it better! 🙂
Help. I followed your ham recipe but just realised I may have ruined it. I used the glaze from the jug (i.e. not the pan juices) the whole way through – and then to glaze once more after cooking. I. misunderstood the directions. Is this still safe to serve?
Hi Bronwyn, yes still safe to eat. Just full of good stuff!
Hi. I am cooking rump caps for xmas lunch but need to cook them the day before so of course they’ll need to be refrigerated and then transported 100km to the lunch. Can they be reheated in the microwave or oven before serving?
Love, love , love your work. x
Hi Jacque, you can reheat in the oven, not microwave. At 140°C, place in a dish with a splash of stock, cover tightly with foil and heat 20 to 30 minutes until just hot. If needed, uncover and give it a few minutes at high heat to re-crisp the fat.
Merry Christmas to you both.
Question: How long can I leave the glazed ham out of the fridge?
Hi Anne, I usually pull it out 1 hour before serving it. I wouldn’t recommend to leave it out for more than 3 hours, it also depends how hot it is where you serve it.
Hi Team,
I’m planning to make your delicious Brown Sugar Glaze for a very small boneless leg ham (750 grams) — perfect for an elderly couple.
I’d really appreciate any tips on the best oven temperature and how long to heat the ham through with the glaze so it stays lovely and moist.
Many thanks,
Hi Karyn, for a ham that small, you should divide the original glaze recipe by 4. The oven temperature stays the same and the baking time is 1 hour but use your own judgement and leave it for longer if you think it needs for colour. Merry Christmas!