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. 😂
My family decided that they didn’t want a traditional English/Irish Christmas this year. I’m doing a Scandinavian smorgasbord but I don’t expect a lot of leftovers. Andy ideas for the days following Christmas?
Nagi nailed the wink!
My Christmas cooking question is a bit of a doozy. After being fed up of “traditional UK” Christmas dinners from my in-laws I’ve decided to show them a real Aussie Xmas with a maple ham & a roast chook. Problem is…. THEY DONT LIKE SMOKED MEAT!!! I believe that’s criminal – straight to jail, do not pass go, do not collect $200. But alas I am determined to make this work.
My butcher is going to wet-cure a ham for me (no smoke) but it still requires cooking. What would be the best method? I’ve heard sous vide is a good way to go & we sous vide steak all the time so it’s something I’m familiar with. Or is plain ol’ roasting it better? My plan is to then maple glaze it as per your recipe once it’s cooked! I hope I haven’t cut off more than I can chew.
Merry Christmas Nagi, JB & the rest of the team at RTE 🙂
Hi Navi, I love your recipes. Can you suggest some quick easy side dishes for christmas
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?
Time poor – wondering what Christmas recipes that I can cook to freeze to have Christmas afternoon/ dinner and on boxing for about 16 people
Thank you for opening this hotline – you are a lifesaver! Can you please tell me what turkey breast (brand) would you recommend for your Slow Cooker Turkey Breast? Also, when thawing such a large piece, do you leave it out or thaw in the fridge? Thank you!
Hi Nagi & JB (and Dozer),
I made your Never Ending Meringue Tart last year for Christmas – and it was a huge hit ! (Had to get my two sons – one either end of a wooden plank to take it to the table !!)
Can you suggest another “show stopping” dessert that I can make for this Christmas ? (and of course accolades go to you !!)
I think Santa is going to get a DUI judging by the photo with Dozer.
Job nailed the wink for sure! Love your Xmas cow girl look though 😅
I make a killer, rich beef gravy, turkey gravy & lamb gravy from pan juices. My pork gravy though is a bit insipid, can be salty from the crackle if I’m not careful. Suggestions??
Sorry Nagi but JB nailed the wink. My question is how do I marinate the turkey before I cook it. I’m cooking for 20 so its two 6kg ones, a friend told to soak the turkey in water and orange juice and some herbs but I cant remember exactly what the quantities are of what else he said to put in the water I think he said to soak it for 24 hours so I guess put it in frozen? then defrost it that way?
Merry Christmas from Spain.
Two questions 1.5 kilo beef wellington cooking time fan ovennplease also what temperature internal c please ,can I cook straight from the fridge.
Thank you
I have a 1/2 ham (4.3kg) I want to glaze and bake. How long do I cook it for and do I cover the open end? Merry Christmas to you all.
Hello, I’m planning on making the truly crunchy roast potato recipe for christmas – but won’t have enough oven space in between the prime rib and pavolova. Would you suggest cooking the potatoes in advance and re-heating them? Or is there are a way I could make them on the BBQ?
No question just thanks to the RTE team and Dozer for another great year of recipes, information and fun. Wishing you all a wonderful Festive season and a new year spreading your love and joy as you do every year.
Not Christmas cooking exactly, but 2 of my 3 kids have December birthdays! The oldest is turning 11 on the 20th and she’s asked for laksa for dinner. How do I scale it up to feed 6 adults + 4 kids of varying spice tolerance, some who don’t like soup and will just eat chicken and noodles? I have a large cast iron pot, a cheap stainless steel stockpot, and a 6l multicooker.
Hi Nagi, Dozer & team.
Firstly, thank you for helping me become a better cook. Your tricks & tips are so helpful!!
I plan to do something a little different this year for Christmas lunch & wanted to try some turkey drumsticks in the bbq.
Would love some flavour idea’s, sides, cooking techniques & times to help pull this off.
Unfortunately our oven is broken, so bbq is our only option.
Huge thank you in advance, for any advice.
Merry Christmas 🎄
Can I make healthier shortbread cookies by subbing out half the flour for oat flour?
Thank you for another great year of recipes Nagi! Happy Christmas to you and Dozer and all the team at Tin Eats.
Quick question – would roast beetroot, gorgonzola and honeyed walnuts make a good salad? Have run out of time to try it first.
Thank you!
We’ll i’m not Nagi, but I am positively DROOLING at this flavour combination… maybe add some rocket (Aragula) too?
Sounds delicious to me! Might even try it myself.
Hi Nagi, Dozer and JB, i have a question about the nutella stuffed choc chip cookies. We made a double batch yesterday but after over 1.5h in the fridge the cookie dough was still sticky in the middle. Should we spread the raw dough onto a pan to put into the fridge, or will it dry out? Also the cookies became two giant cookies over 2 trays, the ones in the muffin tray fared better. Love your work, im a big fan!
How do I best cook a stuffed rolled turkey breast please? Do I put foil over it first and then later remove foil? Should I use your Roast turkey recipe, and follow this?