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. 😂
Hi I had an amazing dessert at a restaurant in the early 00’s once : a nougat vanilla semifreddo concoction with runny slightly bitter toffee and pistachios. Never found anything like it since . Love your take / research/intel if possible as I thought it a lovely freezer dessert for Christmas 🎄 thank you 🙏
How do I make caramelized onion??
I keep ALL your recipes and don’t even try any others the detail is amazing and answers my questions before they are asked.
Reheating roast potatoes always makes them so dry and floury. How can you reheat them so they’re yummy?
Hi Nagi and JB,
Thanks for all the great recipes over the year.
I am making your Moist Apple Cake and wanting to know if it will be okay to make in muffin/friand tins and how long they should be cooked for (30-35minutes?).
Thank you and hope you all have a wonderful Christmas 🎄
No question – just a comment…
I cooked the RTE Pork Roast with Crispy Crackling for my early Christmas gathering over the weekend, and it was THE BEST WE’VE EVER EATEN!
If it’s not too late to change your menu for Christmas lunch, I highly recommend making it.
I LITERALLY had guests fighting for the last piece of crackling!
I have had my arm put in a cast today. Any ideas for one handed cooking?
a very Merry Xmas and Nee Year!!
How do I cook a large stuffed turkey as well as vegetables for eight people and have them all cooked at the same time. Is it possible or can I do something ahead. I want crispy potatoes which require a hot oven but I don’t want to nuke everything else.
Hi Janice, with one oven that’s a bit tricky. Basically, you need to put the vegetables in towards the end of the turkey roasting time factoring on the turkey resting time, so the vegetables are done when the turkey is rested. Crispy potatoes unfortunately though is another challenge as they require high heat and a longer roasting time, you just won’t get the same level of crispiness if you try to do it in an oven jam packed with turkey and veg as well. Lastly, I don’t recommend stuffing turkey as it won’t cook through in time before the breast is cooked. ie once the stuffing cooks through enough to be safe to eat, the breast is way overcooked. More on this in my roast turkey recipe! -> https://fast-enhancement.today/genius-easy-juicy-roast-turkey-dry-brined/%3C/a%3E%3C/p%3E
Hi Nagi and JB
How sweet you both are! Last year I made your maple glaze ham which was delicious. This year I have some serious conflicts with my little oven. Can I make the ham the day before and then serve it cold? will it still be delicious cold?
No questions just a big shout out to Nagi, JB and the whole team. Have a very Merry Xmas and have so enjoyed this years recipes and posts. Unique!
Aww thank you Carol!! – N xx
Tried making millionaires shortbread . The first lot too runny and chocolate cracked and caramel too soft. Seemed like too much butter as it left a film on top. Second lot used different recipe less sweet which was better but again too much oil seemed to be swimming. Will try a third today in the hope that another recipe works better. I love your pastry recipes hence I thought your caramel would be tops. Have never cooked it before either as I always make it ready to pour. You are brilliant and so glad I found your recipes. I live in Athens Greece.
We call millionaires shortbread Caramel Slice here in Australia, have you tried my recipe? The problems you describe are ones I’ve experienced in the past and it is how and why I created mine! -> https://fast-enhancement.today/caramel-slice/%3C/a%3E%3C/p%3E
Just go ahead and make Nagi’s Caramel Slice.
I took it to a gathering where I knew there was going to be two chefs, who both commented “this is better than anything I have ever made” Told them you need to be using Nagi’s recipe..
Got the thumbs up 👍
Love your recipes, your kindness and of course Dozer
How long and what temperature do I cook a near 5kg pork roast so its medium
Hi Lee! It differs depending on which cut you’re using, but if using a skinless one you can use the pork tenderloin recipe for target internal temp and oven temp, just cook for longer if you have a bigger cut. 🙂 -> https://fast-enhancement.today/pork-tenderloin-with-honey-garlic-sauce/#recipe%3C/a%3E%3C/p%3E
No questions but just a big thank you for being Nagi and JB along with your team!!Just wish you all
Hi Nagi,Thanks for all your terrific recipes.
Do you have any ideas for oysters other than kilpatrick?
Hello! Thank you for making me a cook!
Can you bake a no bone ham? Thanks!
Absolutely Rebecca. If it’s got the rind / skin on like bone-in ham, remove it and glaze the fat, just follow either of my glazed ham recipe steps 🙂 – N x
I was taught to cook Malay, Indonesian, Chinese, by my university roommates in the 1970s.
We always used mortar and pestle to pound the basic garlic/ginger/chilli foundation.
But now I read Western chefs who are adapting Asian dishes telling me to “mince” these basic ingredients
Are they just pandering to Westerners with no mortar and pestle and no knowledge of Asian cooking, or, are they genuinely introducing something new by saying to “mince”???.
Hi I’m just wondering if you have any suggestions for a sweet for a grinch themed Christmas. Not pav though as already being made.
Thankyou I cook from your site every night. I just love it
Thanks for the mango cheesecake recipe…complere with tips!!
Can this be frozen? Would like to prepare in advance. Thank you.
Oh my God, you two! Have you let yourself in for ‘some’ homework! What a fabulous Christmas present for all the tribe 🙂 ! And we all will read the advice each gets and be a hugely grateful Christmas bunch together from all over the world! Knew Nagi was good at making faces – thought that JB was a rather ‘withdrawn’ French gentleman good at his craft > now look at the pair of you! OK! OK! OK! A mountain of good wishes and a truckload of thanks and the biggest and very best Christmas wishes are wending the hundred kms north from me to you – have a gigantic Yule, all of you . . . the team and Yumiko and Dozer in his admittedly very cute outfit!!! May most of it be truly tra-la-la-la . . . Eha
Hi, I wanted to make your Marinated Roast Beef recipe, I just wanted to know will it still be tender if served cold the next day?
I have had no luck with sweet short pastry for Xmas mince pie. Can you please give me some ( recipe) advice .
Thank you anda very merry Xmas 🎄