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. 😂
No cooking question. I always find your books and recipes a never fail for me… and always my first choice! My question is where can I get a pepper grinder that really works…and not just for a few times. I’ve tried so many but with no luck.
Wishing you, JB and the team a very happy time at Christmas and a big cuddle to Dozer. 🎅
Hi Kaye, i’m tagging along as I wonder the same. In recent years I’ve resorted to the ceramic grinding mechanism “disposable” ones but would love a nice looking set.
I’m desperate for a simple but tasty pork terrine recipe (chunky not too fine). Do you have one?
Thank you so much for changing my outlook on cooking! Loving the new JB recipes too❤️
My question is how to adapt oven timing when I am cooking say 2 pieces 1.5kg each rolled pork instead of one large piece of 3 kg?
Sometimes it’s hard to get the size I want 😂
Merry Christmas to everyone 🎄
Will you develop recipes using venison? Or even guidelines to adapt your meat recipes for venison?
Any suggestion for a great Christmas side dish that can handle a 3.5hr drive in an esky and still hold up well? I’m thinking your mac and cheese
Hi Recipetineats,
I’ve just made a batch of AWW Caramels, but despite having made them a zillion times (years ago!!), I’m having trouble getting the caramel cooked enough without burning it! After 30 minutes of stirring it is a pain in the neck! Especially when it is still too soft! Do you know this recipe? What temperature should l aim for on my preserving thermometer?
Anyway I’m sure you experts have the Original AWW Cookbook (hardcover book), circa 1970! Page 240.
Many thanks for any useful tips, and Merry Christmas to you all.
😊😊
Why did my shortbread spread and run into each other on the baking sheet?
I don’t necessarily have a crisis but would like some advise nonetheless. I’m baking your basque cheesecake for Christmas day. Would you suggest I bake it on the 23rd or 24th for the best flavour and outcome.
Thank you for your amazing recipes. Looking forward to trying more next year.
24th! 🙂 Hope everybody loves it! – N x
Hi Nagi, JB and Dozer , just wondering if it’s better to buy the Christmas ham with bone in. If so, how long do we cook it for? eg minutes per kg ?
Wishing you all a Merry Christmas and thank you so much for all you do xxx
Can’t answer the first one wrt bone or no bone ham. I’ll leave that to them.
However this link may help wrt cooking and prep:
How to make Glazed Ham – Ultimate Glazed Ham Guide https://fast-enhancement.today/how-to-make-glazed-ham/%3C/a%3E%3C/p%3E
Always bone in! The total bake time is more about how long it takes to get the glaze looking good, the window is actually very broad – the ham will be warm inside and still juicy after 1 hour up to 3 hours. 🙂 – N x
Hi Nagi and JB and Dozer
What is your favourite thing to cook at Christmas?
Jaffles on Boxing Day 🙂 It is our family tradition! We use super soft extra large white sandwich bread. We always have cheese, salami and bolognese as filling options, plus leftovers from Christmas Day. We use excessive amounts of butter on the bread (both inside and out) and we use the old school jaffle maker that cuts the sandwich in half as it toasts – none of this fancy pants sandwich press business. 🙂 This is the one constant at Christmas, year after year! The actual Christmas Day menu ALWAYS changes – because we are a family of foodies and we love trying new things, trying to outdo each other and our prior efforts. I am feeling the pressure this year as I haven’t started plotting! 🤣 – N x
You’re bloody legends! Seriously! I cook soooo many of your incredible dishes..always delicious and my friends are always so amazed! Thank you ! X
A little Chrissie dish question..
I’m planning your Christmas side of salmon bake (substituting with a side of ocean trout) could I slice the fish into portions and reassemble it prior to cooking, so it’s easier and neater to plate up! Would the cooking time need to be altered at all?
Merry Christmas to you both, legends! 👏🎉❤️🥂
YES! I was actually going to show this this year. Sometimes for large buffets I even portion the salmon up into quite small pieces – almost square shape – then I individually top each. It kind of looks like a large form canapé, it’s so pretty and colourful and a LOT less messy to serve! The cooking time will need to reduce – I skipped the wrapped baking time and just broiled the salmon the whole time. It took about 14 minutes and I got nice colour on it from the honey butter. Hope that helps! – N x
Hi Nagi and JB and Dozer
Absolutely love all your work! I have to cater for a crowd and need GF chicken wings. Can you do the Honey Soy wings ahead of time?
Yes you sure can Karen! Wings are nice and fatty so you can reheat 🙂 PS Just be sure to use GF soy ie tamari
Hi guys
I am making the Basque cheesecake for our Spanish themed Christmas festivities
I have made your Basque cheesecake before and everyone loves it – my question is do u have some festive decorating ideas for the Basque cheesecake?
Thx and thx for all your wonderful recipes
Merry Christmas xx
Hi there, I’ll be watching replies as well as I’m making basque cheesecakes for my son’s wedding shortly after Christmas, so even though they are perfectly fine with no decoration, I want to jazz them up a bit. I’m thinking some toffee shards or some sort of sauce that can be drizzled decoratively over the top
Hi Kelli, one suggestion is to serve with Cherry Compote and decorate with fresh cherries – very Christmassy
YES! It is SO good decorated like a pav – a mound of lightly sweetened whipped cream with raspberries (I like the tart contrast) dusted with icing sugar and a few sprigs of mint. It looks a bit Pav-like but tastes more exotic with the caramel-baseque flavour! – N x
What are you’re quick, easy go to canapes for Christmas? JB do you have a favourite french one…..Merry Christmas to you both too and Dozer!!
I wish I could answer you. I am still searching myself. “Quick” is the tricky part!! It’s on my hit list for 2026! – N x
Nagi and JB- I’ve ordered a rolled turkey from the butcher and they said if I bring my own stuffing they can roll it in, or they have their classic apricot macadamia. I’d love to do something fancy-
Any recommendations?
Hi Bianca! I’m sorry I can’t help you here, I haven’t got a recipe I consistently use. To be honest, stuffed poultry is hard to get right because by the time the stuffing cooks through to a safe eating temp of 65C, it means the turkey meat is well over ideal eating temp so it is a bit dry, unless you brine it. Sorry I can’t be of more help! 🙂 This is something I’d need to test and work on before giving advice! – N x
Are you destroying a leg or shoulder of ham by cooking it? Has it already been ‘cooked’ (smoked) when it is purchased ? It looks pretty yes! But does it dry the meat out?
Hi Melissa! Ham is already cooked so when you bake, it’s only to make the glaze nice and to warm it up inside, it is baked at a low temp (160C standard, 140C fan) so the glaze doesn’t burn and for a large ham there is no way that will dry the meat out inside even if baked for hours. Especially since ham is salted which keeps the meat nice and juicy! – N x
Hi Nagi and JB,
Can you substitute a whole turkey for a turkey breast in your slow cooker turkey breast recipe
Yes absolutely, if you can find one that fits! Scale up the recipe for the amount of seasoning needed for a turkey of your size 🙂 – N x
Hi Nagi: I have been. following you and Dozer for quite awhile. I love your humor and your newsletter and recipes. Thanks for being there.
Merry Christmas. Sally
Thank you Sally! Merry Christmas to you too! – N x
Hi Nagi & JB
Merry Xmas
I am hosting Xmas Eve dinner and Xmas Day brunch. I was hoping you could tell me how far ahead can I prepare my recipes?
Coquilles St Jacques (👏JB)
Pork belly on purée parsnip Nagi’s apple sauce & ju.
Pavlova bombs
Apple strudel
Various sales but will prepare them on Xmas day.
Mainly the dishes for Xmas Eve. Many thanks. Have a wonderful Xmas and please give Dozer a big hug . Cheers
Jenny
I’m not JB but happy to help! Coquilles – assemble day before, put in fridge then literally just transfer straight to oven when ready, no faffing needed! Pork Belly – really best made fresh, can you time it? It’s very consistent with cooking time. 🙂 Sauces can be made in advance as well as the puree! Pav bombs – all elements can be made in advance (make sure you stabilise the whipped cream), put everything in piping bags ready to use. Then assembly is a breeze! Apple strudel – hmm, I would want to assemble and bake that one fresh because apples ooze SO much juices, but I have to say I am not a strudel expert. Hope that helps! – N x
Hi Nagi and JB. I have a question. I am away from home until about midday on December 23. I have a 5kg turkey buffet in my freezer that I want to have on the table for hot Christmas Eve dinner. Last year I used your brining recipe but that took 4 days. Can you give me your best tips for a great turkey dinner going from frozen solid to beautifully cooked with 30 hours? Thank you for everything you do xx Trish
Ugh Trish, I want to say I can but that’s really hard, probably impossible because the turkey will take 2 to 3 days to thaw. Can someone thaw it for you? If you can arrive home to a fully thawed turkey on at midday on 23 December then you can dry brine it immediately, even 24 hours of dry brining is noticeably juicier turkey flesh than not. Otherwise you can immediately put the turkey in cold water – the more the better – and change it every 30 minutes, then you can probably thaw in 24 hours. Use a butter rub to add lots of fat to baste it while roasting to compensate for no brining. Sorry I can’t be of more help! – N x