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. 😂
Merry Christmas and thank you so much, Nagi, for the wonderful recipes from you and JB and for sharing Dozer with us. We love your beautiful self, your beautiful smiles and your generosity to the needy. May God always bring you and JB love, peace, good health, safety, friendship, delicious food and the security of heaven through Jesus Christ Our Lord.
A very Merry Christmas to Dozer too! I wish him the very best of food to keep him healthy for a longer life.
Hi Nagi and JB, I’m planning on doing a pork shoulder using Nagi’s slow cooker pork loin recipe for a potluck style Christmas day get-together. I have two questions regarding my plan:
1. Do I lose anything in terms of flavour if I choose to do it in the pressure cooker mode?
2. Could you recommend an easy side that I could make to accompany the pork? I won’t have the option to reheat the food on spot.
Thanks in advance and happy holidays!
Hi guys, living in a more rural area can’t get the pomegranate syrup for the Christmas salad – what can I substitute?
Not a question. Just to thank you Nagi, JB and the rest of the team for the fantastic recipes and all the (hard!) community work you put in throughout the year. And, of course, the hard-working Dozer! I wish all of you a happy, healthy and contented festive season and 2026! Love and hugs to you all! xx
Thank you for replying so promptly guys , the Trifle looks absolutely amazing, I’m certainly going to give it a go,wish me luck 😊
Merry Christmas to you all and thank you for your assistance so looking forward to your next recipe book.🎅🌲
What would you put in a loaded prawn cocktail – no coriander or chilli🙂
Love your Christmas vanilla cookies. Can you freeze the dough? I want to make ahead but not a huge batch! Merry Christmas!
Do you have to wash off a dry brine on a turkey?
Recipe please for ice cream Christmas pudding
Hi guys. Do you have a recipe for Duck a la orange?
Cheers Graham
Hi Nagi and JB
Please provide some different meal ideas to use the ham from Christmas… I cannot do another year of ham sandwiches or ham and eggs 😉
Hi Nagi / JB
I’m doing sticky pork belly cubes on a bed of lightly spiced red cabbage and home made pickled pink onions for starters. What is the best way to crisp and get sticky the pork belly cubes without overcooking. Thanks Ali.
Hi Nagi & JB. I would like to be able to at least get the mountain of crispy roast potatoes preprepared. Is there a way to precook so they just need a shorter cooking time on Christmas Day please?
I will peel about 5kg of prawns ahead of lunch. Is it worth me saving the prawn shells to make a broth? And if you say yes, do you have a recipe and what can I use prawn broth for (as it isn’t a seafood broth).
Is a 5 kg turkey buffe ok to dry brine as per your
Juicy Roast Turkey recipe? Or would a 5 kg whole turkey be more successful ?
What weight in grams is a standard peeeled garlic clove – I once read 15 grams but I think 7-8 grams is closer
Hi JB and Nagi, can you give me some suggestions for our starter. Ideally it would be something I could prepare earlier and pull out of the fridge or similar.
Our main is going to be slow cooked lamb shoulder and ham with new potatoes, peas and a couple of salads from our garden. Dessert will be trifle, fruit salad and something else I haven’t decided on.
Only restriction is that we are a crustacean free household.
Thanks for your help.
Help! I don’t know what to make for a starter! One guest hates fish Happy chrimbo! 🙏 🎄
I would love a chestnut stuffing recipe for Christmas
Greetings from the Haute-Saône. For christmas I ordered a 1.5kg rolled beef fillet, covered in bacon. Would it be correct to cook it in the oven for 45 minutes at 170 with fan? I don’t want to dry it out but also don’t want it tough. Should I marinade it, or not with the bacon on?