Top chefs’ recipes for a perfect Christmas

Kitchen experts reveal the secret ingredients that can make a big difference on the Big Day:

This Christmas Day will see executive chef Simon feed more than 1,000 people across three locations at the 5-star Gleneagles Hotel, serving up turkey with all the trimmings.

To add an extra-special element to his dishes, Simon will turn to nature.

He said: “My secret ingredient is bee pollen, which you can buy from good health food stores and specialist suppliers.

“It’s gathered by working honey bees and used as a primary food source for the hive. It’s very good for you as it contains very simple sugars, protein, minerals and vitamins.

“It looks almost like little pellets, which you can just sprinkle on the top of your dish before you serve. It ties in quite nicely with honey, for example on roasted parsnips, adding just a little bit more texture and a lovely earthy sweetness.”

Simon believes not all the focus should rest on turkey. Instead add extra flavours, spices and fresh herbs to your vegetables for the wow factor.

“Vegetables often get neglected – obviously we still want to get a really good-quality free-range turkey, but it’s important to also look after your vegetables, too, making sure you don’t overcook them,” he explained.

“I add smoked paprika to my roast potatoes. It’s a little bit different to salt and pepper, and adds a smoky spice similar to the Spanish dish patatas bravas.

“Rather than having blanched carrots, cook them in butter and vegetable or chicken stock then, at the end, whisk in some horseradish for a little extra punch.”