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 Nagi and JB,I want to make lemon curd for tartlets,so do you have a microwave recipe for lemon curd?
Please finish your salad marathon recipe’s!
Ohhhh!!! That’s from years ago! 🤣 2026 NY resolution!!
Hi Nagi, a quick question about your No Bake Mango cheesecake – how long in advance can i make it, and how long can it keep for (assuming there’s any left!)? Thank you so much for your recipes which are my go to and such a life saver! Merry Christmas to you and yours.
Hi Cal! The cheesecake part will keep 4 days easily but the base gets a little soft around the 2 day mark. All the flavour, just a little less texture. But honestly, I would not hesitate to serve to company on day 4 or even 5! – N x
Hi Nagi and JB,my family and friends all use your recipes and I have bought them all of your books.You are both amazing and so generous with you time.
I have made a sticky date cake and want to use it for a Xmas sweet after defrosting it.I will bev travelling to a restaurant 2 hours away, so how do.I.keep it warm especially the caramel sauce?
It’s best to ask to pop it in the microwave for a minute or so Bubbles! It reheats so quickly 🙂 – N x
Hello, I am making the slow roasted Greek Leg of lamb for Xmas day but I want to use two legs, they will be roasted in a large foil tray any additional tips for timing and amounts?
Hi Dina, are you planning to roast them at the same time in the same oven?
Hi Dina! It will take longer, probably an hour or so. For amounts, just double the recipe ingredients! – N x
Perfect, thank you so much! This hotline is an amazing service, can’t believe you’re doing it 😻
Merry Christmas x
Hi Nagi, I was looking forward to your thrifty Charcuterie Board ideas but I can’t seem to find it! Did you post it? Thanks so much.
Hi Karen, sorry. but we were a bit short on time with the busy season and couldn’t post it. 🙂
Hi Karen – We didn’t post it, to be honest we ran out of time. Things got busy 🙂 Sorry! It was about making economical choices and plating up tricks to make everyday foods look really pretty and generous. – N x
Same!!!!
Question: can I double the pavlova bomb recipe or would I be better to make the recipe twice!?? I have the oven space. Not doing the wonderful salmon this year, but a Scottish friend here in Naples, Fl is doing it. I’m an OZ and I’m being gutsy enough to take it to Kiwi host!😅😂 as I said as asked to do dessert! Cannot list the international group using your wonderful recipes eg, the Jamaican in Switzerland!! Thank you. I love receiving the emails. Wishing all of you a happy festive season – and many more happy and successful new years!🥂🎉
Double it and bake on separate trays at the same time, cool in oven at the same time! I will update the recipe to pop this question in as a few people have asked 🙂 – N x
Hi Jill, if you have the oven space, go for it, you can double it! Merry Christmas!
I want to make the slow cooker brisket, I have a 3.2kg wagyu brisket. Do I need to double the sauce in your recipe for this?
Does cooking time vary as it’s Wagyu?
I would make 50% extra sauce, no need to cary cooking time just know yours will be even juicier! 🙂 – N x
Hi Nagi, am doing your Pork Roast with Crispy Crackling for Christmas but only have 2kg roast not a 3kg one. When scaling the recipe I noticed that the cooking time doesn’t change. Is this correct or does the cooking time need to be adjusted for a 2kg pork shoulder?
Hi Robyn! The cook time doesn’t change with the scaler unforuntatly, it is not smart enough. But I can say that the cook time will be the same because it takes a certain amount of time for slow cooking cuts of meat to become tender so even if using a smaller piece, you still need the same oven time. Hope that helps! – N x
Thanks Nagi!
Wishing you and JB a wonderful Christmas 🎅. Hope you have a great break and spoil Dozer!
Hi Nagi
Is there an alternate rub to the side of salmon recipe in your book Tonight. I made it and some found the smokiness of the rub too much for their palettes. What would go well with the mango and avocado salsa that is part of the recipe.
Many thanks
Hi Cathy! You can just switch the smoked paprika with regular paprika to remove the smokiness of the rub. That seasoning mix really does go so well with the salsa! – N x
Hi guys, thanks for your amazing work! I’m making your Easy Creamy Cheesy Potato Bake – four batches to feed 40 people on Christmas Eve. I assume it’ll need more time in the oven than the stated 1h plus 25min but wondering if you had any wisdom on how much longer? Just planning my work flow and how early to get it in the oven! Thanks so much, me and my friends think RecipeTin Eats is the modern Women’s Weekly – always trusted recipes and beloved by Australia! Wishing you a happy Christmas, Anna
Hi Anna! If you’re doing one gigantic pan or squeezing 4 pans into one oven I think it will take around 1 hr 45 min to 2 hours. It shouldn’t take too much longer if the depth isn’t that different to the recipe! – N x
Hi nagi & JB , I am making you Basque cheesecake for Christmas Day. I have made it lots before and it is the best ! How can I decorate it to make it elevated for Christmas ?
A mound of very lightly sweetened softly whipped vanilla cream (recipe on my website) with raspberries or other berries lightly dusted with icing sugar and some baby sprigs of mint for colour. Pretteeeee!! 🙂
Not a question, Nagi, just a thank you for all you do! Much appreciated.
Happy Christmas and New Year to you and Dozer and all your team.
Aww thanks Ann! Merry Christmas to you too! – N x
Hi. I’m defrosting my turkey now. I need to fast defrost in water as I’ve left it a bit late. When you say put it in a sink of water and change every 30 mins – should the water be hot, warm or cold? Thanks!
Hey Simone,
Definitely use cold water, I’ve used this method for other meats before with success
Yes, cold tap water! Warm is dangerous, it will warm up the outside of the turkey and put it at risk of growing bacteria 🙂 – N x
Hello, could you just confirm that your Christmas Baked side of salmon is gluten free?
A Coelic in the family
Yup! 🙂 – N x
Thanks so much for this you are helping so many people!! Could you tell me when making roast veg would you put baking paper or alfoil on the trays? (Our large oven tray is in no state to have food placed on it).
Merry Christmas!
Foil first for food safety protection then baking paper for non stick! 🙂 – N x
Hi Nagi and JB, Merry Christmas! Just wondering how far in advance can we make the lemon potato salad? Hoping to get a head start on my boxing bay lunch! Thank you so much x
Hi Jenny! Toss the hot potatoes with half the dressing per recipe, then you can leave it until the next day. Have the herbs and green onion chopped and ready to add in, take potatoes out of fridge an hour or two prior, Then toss with remaining dressing just prior to serving!
Hi, thanks for this platform to ask questions. I really appreciate it at this busy time for everyone. I am planning to make your apple sauce but don’t have any sherry Vinegar. What can I use instead please?
Thanks for all your wonderful recipes. My husband just said we are having a Nagi Christmas with all the recipes we are using. I love your Kale Christmas salad. I’ve told so many people how delicious it is.
Thanks again. Belinda
Hi Belinda! Apple cider vinegar, a wine vinegar (white or red) or champagne vinegar would be a fine substitute! – N x
Hey guys, what are your thoughts baking two pavolas at the same time in the oven? both cannot be in the middle rack- any issue?
Hi Deb – I haven’t done it but I’d be pretty comfortable that it would work. I would put one on the floor of the oven and the other above it. Then at the end of the recipe bake time, check them – if one is softer than the other, switch shelves (they will be stable enough at this stage to move the trays), then keep baking until both are dry to touch. Then cool in oven per recipe. 🙂 – N x
Can you prep duchess potatoes up until baking the day before? And butter vs egg wash…which is better?
Yes you can, potatoes get stiff when cold so they will hold their shape. I prefer butter for flavour but egg wash is more golden 🙂 Up to you! – N x