£5,000 to spend on a kitchen

House Beautiful (UK) - - Letter Editor’s - HB

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If you’re us­ing a frozen turkey, take it out of the freezer on 22 De­cem­ber and al­low it to de­frost in the fridge in time for Christ­mas Day. When you’re ready to cook the bird, re­move it from the fridge to let it come to room tem­per­a­ture – and re­mem­ber to re­move the bag of giblets!

Peel the pota­toes on Christ­mas Eve, and leave them to soak overnight in a big pan of wa­ter. Drain and re­place the wa­ter be­fore you boil them.

If some of your guests aren’t meat-eaters, sub­sti­tute the goose fat for veg­etable oil, or make a sep­a­rate batch of roast pota­toes us­ing oil in­stead of the an­i­mal fat at the roast­ing stage.

The broc­coli and cau­li­flower cheese can be cooked in the bot­tom of the oven for the fi­nal 15-20 min­utes of the turkey roast­ing time, then give it a fi­nal blast of heat while you’re cook­ing the pigs in blan­kets to get the cheesy top­ping bub­bling nicely.

You can make the braised red cab­bage up to five days in ad­vance. Store it in the fridge in an air­tight con­tainer and re­heat it on the big day.

The fill­ing of the Welling­ton can be made ahead and frozen un­til needed. Make sure it’s fully de­frosted be­fore you en­case it in pas­try.

Re­move the pas­try from the fridge at least 10 min­utes be­fore you want to use it so that it can soften slightly, mak­ing it eas­ier to roll out.

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