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, I am cooking the pot roast among a lot of other dishes. I’m doing it in a pressure cooker to save time in the kitchen but hoping if I cook the day before does it reheat ok? Thank you and Merry Christmas ♥️
Oh gosh YES! Pot roast is one of those things that reheats perfectly the next day, actually, it tastes even better because the flavour will develop!! – N x
I’m making your Christmas cake and was wondering can I just use mixed spice instead of all spice, cinnamon and nutmeg separately?
Yup you sure can, I didn’t say that in the recipe? Tut tut to me 🙂 – N x
Hi Nagi and JB
I have made JB’s “Life of brine” recipe for whole turkey breast (bone in) for the last 2 years with great success.
This year I have a whole 4kg bird which I plan to break down, to whole breast and “Maryland” portions, and I wonder if I could dry brine it rather than wet brine.
I would still make the glaze, but I’m thinking how would I combine/ adjust the wet brine ingredients and the dry rub ingredients (obviously apart from the water and OJ) to make a dry brine? Salt / sugar proportions etc.
Hope this makes sense.
Cheers
Sherry
Hi Sherry! If you look for my Juicy Roast Turkey recipe, it uses a dry brine so you can use those salt-to-turkey ratios then you can add whatever extra flavours you want – like spices, orange zest etc (though honestly, just the salt is going to change your turkey life! I love dry bringing 🙂 ) – N x
I have been given a large Christmas cake , but unfortunately is has not been cooked for long enough and it is very soggy everywhere .what can I turn it into?
Oh dear, that’s so sad! 🙁 So, you can try slicing it into pieces then finish baking it, it’s so dense you don’t need to worry about the cake not rising 🙂 Else you could try to make bread and butter pudding or French toast with slices of it! – N x
I am doing something a bit untraditional and adding your momofuku boSsam pork shoulder to our Christmas dinner this year. I’ve made it before and it was delicious and very fun to eat. My question is, I was only able to get a pork butt from Costco- which was DOUBLE the size- it’s almost 15lbs. I know to double the spices for the dry rub- but what should I expect as far as the cook time to ensure it’s fall apart but not dry?
How can a pork butt even be that big?? 😂 It might take up to 7 hours but I’d check it at 5 hour anyway, if the thickest point is not much different to the one I use then the cook time might not actually be that different 🙂 Don’t worry about it drying out, as long as you check every hour to see if it’s tender, pork shoulder is very forgiving and also we are using a low temp. PS I’m jealous, I’d take pork bossam over turkey any day 🙂 – N x
With grateful thanks Nagi and JB.
Death by chocolate cake, how far ahead can the caramel be made?
A week – at least! – N x
Oh my goodness, I can’t believe you replied! You are absolutely amazing!
Your idea to answer our questions during a stressful time of the year is priceless and very special.
I will definitely choose one of the noodles. It’s an evening function for my “summer soirée” 60th birthday in 2 weeks and I will be doing a number of your canapés followed by 2 boxed meals. How long before serving can I place the noodle salads in the box. Do you have a suggestion for a warm option that I can sit in a slow cooker and box up (with rice etc) before serving or should I do a second cold option ?
Thank you ❤️❤️❤️
Hi Jenny! Those noodles can be boxed even the day before and put in the fridge, just take out of the fridge well before serving to take the fridge chill out of them, it’s so much nicer 🙂 For a warm option, I would do something like Mexican Shredded Beef which can sit in the slow cooker for ages staying warm and serve it with Mexican Red Rice and Avocado Corn Salad! – N x
PS HAPPY 60TH!!!!
I have made the Fetta creamy dip heaps of times now and lost count of the requests I get from those who share it with me. I do often change the ratio to be more cream cheese
I love you’ve adapted it to your taste! – N x
This is absolutely wonderful, but very time consuming for you!
Looking for a Christmas crack recipe without biscuits as the base. It needs to be gluten free. So you have any suggestions.
Also, I’m making Dutch carrots and roast potatoes for Christmas lunch. Can I pre cook these on Christmas Eve?
Thank you and merry Christmas ♥️
I’m making this one tomorrow, can you find gluten free pretzels or other salty savoury cracker? -> https://www.instagram.com/p/DSb0IlIkTdG/?hl=en
Hi Nagi & JB!
I have 30 people coming for Christmas lunch.
I am planning on making 4x 12 hour lambs, and 2x pavlova.
If you were cooking, which would you make on the Tuesday night and store, and which would you make on the Wednesday night?
Thank you for all your hard work this year, I hope team RTE gets a lovely break this year ❤️
DEFINITELY Lamb on Tuesday night a pav on Wed night. Pav is waaaay more fragile!! 🙂 – N x
Hi Nagi & JB! super simple question for you. How far ahead can I make Brie Dauphinoise Potatoes? Can i bake tomorrow 22nd and then refrigerate until Christmas day? (and thank you sincerely for all the joy you and your recipes have brought to our table over the years)xo
YES YOU CAN! We did 2 days recently for an event then reheated. Actually though, we wished we had put the brie on only when reheating so that’s an idea for you! – N x
Hi Nagi & JB! super simple question for you. How far ahead can I make Brie Dauphinoise Potatoes? Can i bake tomorrow 22nd and then refrigerate until Christmas day? (and thank you sincerely for all the joy you and your recipes have brought to our table over the years)xo
Love, love, LOVE all your recipes!
I’m going to make your pavlova recipe, one for Christmas Eve and one for Christmas Day (different guests…!)
Can I make them both at the same time in the same oven, on a shelf each? Will that work? Do I need to adjust the temp/time?
Thank you, and merry Christmas!
Hi Linzi! If your oven is big enough to fit both on one shelf then the oven time should be the same (and same temp). If you need to put on different shelves, put one on the floor of the oven and the other above it, bake for recipe time, check, if they need longer switch shelves and keep going until done (dry to touch, see recipe for how to check). Merry Christmas to you too! – N x
Hi Nagi and JB!
Do I have to adjust cooking time or temps if I want to make your amazing pav into a wreath shape?
🙏🏻
Nope. Stick with the same time and temp, and be sure to cool in the oven with the door closed! 🙂 – N x
Teresa Visser-Aquilina
DECEMBER 18, 2025 AT 9:08 PM
Hi dear Nagi and JB, please help, I was planning to do a beef rollade, but have no idea what to put in the meat before rolling it up and for how long I have to cook it. Our kids don’t like mushrooms, so I cannot use them. Also I am doing a rollade of turkey breast, stuffed with a duck breast, chopped walnuts and dried cranberries in port. Thyme and rosemary. How long does it take to cook please. We will be with 6 adults, is a kilo p/rollade enough after cooking please. Also can I prepare the meat beforehand?
Thanks for your advies, much appreciated, wishing you a wonderful Happy Christmas and a Healthy Happy New Year, to you and your loved ones!
Bye from The Netherlands xxxx
Hi Teresa! These questions are a little tricky to answer as I’d need to give you a whole recipe! Here is a beef roulade recipe from a website I trust: https://www.simplyrecipes.com/recipes/beef_roulades_with_walnut_parsley_pesto/
Here is a turkey roulade recipe which is the sort of thing I’d make: https://www.foodnetwork.com/recipes/ree-drummond/turkey-roulade-3531762
Hope that helps! – N x
Hey legends! We’re wanting to make the Stuffed Butternut Pumpkin for our vegetarian guests on Christmas. What do you suggest is the best way to prepare this ahead/reheat? Thanks for providing a cookbook which is a fail safe Christmas present every year 💜🎄
Make it ahead up to the point where it’s stuffed and tied. Leave it to cool to room temp on counter then cover and fridge. Then take it out on counter for at least 1 hour, if not 2, then bake per recipe! – N x
Hi Nagi, I’m planning to do your duck potatoes alongside your glazed ham for chrissy lunch, but considering the disparity between cooking times and temps, and having just the one oven, I was wondering what the best way is to cook these dishes so I can serve them at the same time. I have an air fryer on hand if that is any help.
Hi Evan! Easy – ham first, it will stay warm inside for at least 2 hours (don’t cover, the glaze will sweat off!) during which time you can do the duck fat potatoes in the oven. Serve the potatoes straight away! – N x
Hello,
We’re making a ginger bread house and I’m concerned we’ve undercooked our dough and it’s too soft. Can we put it back in the oven for a bit, to harden it up?
Thanks
Absolutely Sophie. Done that myself on more than one occasion! 🙂 – N x
Hi Nagi &JB, which would be your best recipes to make ahead to use as boxed food to serve after canapés for summer night entertaining?
Do you mean individual meals that require no heating? For me, it would be this: https://fast-enhancement.today/noodle-salad-creamy-sesame-peanut-dressing/%3C/a%3E%3C/p%3E
I’ve used that plenty of times for ready-made-lunch box I just hand out. I also do with Vietnamese Lemongrass Chicken noodle bowls, just keep the sauce separate and douse when serving. 🙂 Both those are great at room temp, and very filling! – N x
Hi Nagi & JB, would Stabilised Whipped Cream be suitable for use on the Pavlova Christmas Tree?
Absolutely yes! Whip the day before, put into piping bags ready to use, or keep in bowls (but be very careful to resist the urge to mix or whip in the bowl as it will deflate! You just need to scoop and spread :))