Top chefs have revealed how to prepare your Christmas dinner now and freeze it so it just needs to be heated up on 25th December as thousands of panic-buying Brits are already picking up their supplies for the festive period.
A supply chain crisis caused by a lack of HGV drivers causing fears of shortages of turkeys, pigs in blankets and even Quality Street this year.
Aldi are already selling 1,500 turkeys a day and pudding sales are up 45 per cent on last year, while Marks and Spencer said sales of their frozen Christmas food have rocketed by 500 per cent in total on last year as families stockpile, while Iceland revealed last week that people have already begun filling up on festive frozen food, with turkey sales up by 409 per cent compared to this time last year.
But rather than freezing a whole raw turkey, why not prep your Christmas meal ahead of time to avoid any last minute dashes to the shops and take the stress out of Christmas morning.
The traditional centrepiece that sells out every year – millions of family’s across the UK will be enjoying a turkey main this year
FREEZE YOUR TURKEY WITH GRAVY
The traditional centrepiece that sells out every year – millions of family’s across the UK will be enjoying a turkey main this year.
James Dennis at The White Hart in Wimborne says you can cook it now ahead of December 25th, rather than freezing it whole.
‘If you do manage to get a turkey, pour some leftover gravy over the cooked turkey and freeze it.
‘This helps to keep the meat moist, and means the turkey lasts longer too.
Oliver Marlowe, Owner Chef Director of The Hunter’s Moon and Ganymede added:’ ‘To get ahead on your gravy game, save the juices from any roast chickens you have in the run up to the big day.
‘I reduce down the liquid that is left in the roasting tin, and then freeze it in ice cube trays.
‘Come Christmas Day, pop a couple of those into your gravy in place of stock cubes for some serious flavour!’
Aktar Islam of Opheem and Pulperia in Birmingham also backed cooking the turkey ahead of Christmas.
‘Protein freezes down really well, whether it be turkey breasts, a crown, or a whole turkey broken down into quarters.
‘It’s a good idea to prep your gravy and the same time using the turkey bones, this can also be frozen in an airtight container.
The star side of many Christmas dinner plates, luckily pigs in blankets can be frozen ahead of time – so people can grab them in supermarkets now to prep ahead of December 25
DEBONE THE TURKEY BEFORE FREEZING
Simon Shaw, multi-award-winning Chef Patron & Creative Director of El Gato Negro, Habas and Canto recommended saving freezing space by deboning the meeat.
‘A top tip for anyone considering purchasing their turkey and freezing it in advance of Christmas day this year is to have the meat removed from the bone.
‘It’s a great way of saving freezer space and significantly reduces the preparation and cooking time on the big day, one of most people’s greatest concerns.
‘For those looking to get ahead, speak to your local butcher about removing the breast and legs from the turkey and ask them to vac pack them for you, ready for freezing.
‘A 15kg turkey is perfect for the average family of four. Bring the poultry out the day before cooking and transfer it to the fridge, allowing it to defrost thoroughly and most importantly naturally.
‘A simple marinade of olive oil and seasoning is a great way of packing in some flavour. On the day of cooking, simply seal the meat in a hot pan with a touch of olive oil until the meat is golden, and transfer them to a baking tray in a pre-heated oven at approximately 180 degrees.
‘It’s a style of cooking used in many a commercial kitchen and a great way of reducing both the cooking time and wastage, whilst optimising oven space.
Steve Groves – Executive Chef at Glyndebourne, suggested adding marmalade to stuffing to help preserve it
MAKE GRAVY FROM YOUR SUNDAY ROAST AND FREEZE IT
‘Gravy is something you can also make now and that freezes incredibly well,’ Simon added.
‘Simply boil the carcass of the chicken from your weekly Sunday roast in four litres of water, adding in two chopped carrots, one onion, half a leek and seasoning to suit, and let it simmer for one hour.
‘For those that love a rich an intense flavour, repeat the process every Sunday between now and Christmas, cooking the chicken carcass in the pre-made stock (and adding a dash of boiling water as required) to build the depth of flavour week on week.
‘As a cheat throw in a chicken stock cube for an even more intense taste.’.
…BUT YOU DON’T HAVE TO STICK TO TURKEY
James Dennis at The White Hart in Wimborne added: ‘If you have trouble finding a turkey this Christmas, how about trying a Three Bird Roast instead?
‘Using chicken, pheasant and duck. It makes a great centre piece at the table. Preparing the birds can be quite time consuming – but most good butchers can have these prepared for you.
Jordan Moore, Senior Recipe Developer at Gousto added: Christmas doesn’t have to revolve around Turkey. Whilst we all have a little trouble shaking up our family traditions, there are plenty of alternative show-stopping centrepieces you can satisfy your festive feast cravings with this year.
Steven Ellis, Chef Proprietor of The Bailiwick revealed how Christmas pudding can be frozen now and heated up on Christmas morning
WRAP PIGS IN BLANKETS IN FOIL
The star side of many Christmas dinner plates, luckily pigs in blankets can be frozen ahead of time – so people can grab them in supermarkets now to prep ahead of December 25.
Mark Hartstone at La Fosse in Cranborne recommends pigs in blankets glazed in honey.
He told FEMAIL: ‘Use a foil take away container to freeze.
‘Then they are ready to go straight in the oven and the lid can be used to keep them warm when juggling oven space later.
Tommy Heaney, Chef/Owner of Heaney’s Cardiff added: ‘Pigs in Blankets are also great for prepping in advance, wrap your streaky bacon around your chipolatas, or get a sausage made from your butchers if you are feeling exotic and freeze in a suitable well-sealed container.
COOK BACON AND SHALLOTS NOW
Another porky side ahead of Christmas is bacon and shallots which pair well with Brussel Sprouts on Christmas day.
Mark Hartstone added: ‘Cook bacon and shallots off in butter then freeze . This can be mixed in with your sprouts last minute.
A star side roast potatoes are a favourite of many – and luckily they can be cooked now.
ADD MARMALADE TO STUFFING
‘Stuffing works well frozen. Wrap in grease proof paper and foil. If you shape into a log you can cut it into slices for ease of service,’ Mark added
Steve Groves – Executive Chef at Glyndebourne, suggested adding marmalade to stuffing to help keep it preserved.
‘This can be made a frozen prior to cooking.
‘They would just need to be taken from the freezer and allowed to defrost for 24 hours in the fridge before cooking.’
DEFROST ROAST POTATOES ON CHRISTMAS EVE
A star side roast potatoes are a favourite of many – and luckily they can be cooked now.
Tommy Heaney added to FEMAIl: ‘I always prep my roasties in advance. Treat yours like triple cooked chips, par boil the potatoes, strain them, pop them back in the pot, lid back on and give the pot a good shake to ruffle them up.
‘Put them in the freezer until Christmas Eve and defrost overnight. On Christmas Day, begin by frying them with plenty of oil or fat until coloured all over, add garlic and rosemary and then finish in the oven on a high heat.
MAKE YOUR PUDDING NOW AND FREEZE YOUR CUSTARD
Steven Ellis, Chef Proprietor of The Bailiwick revealed how Christmas pudding can be frozen now and heated up on Christmas morning.
‘You can freeze a Christmas pudding, but if you’re feeling adventurous and have made your own in advance of Christmas, it is better to store in a cool dry place and let the flavours mature.
‘If you want to be extra prepared you could even freeze your custard – I like mine with brandy – to reheat simply place in a heavy-based saucepan and whisk back to life with a wooden spoon on Christmas day.
How to make the perfect beef wellington – that you can freeze now and save for Christmas
Jordan Moore, Senior Recipe Developer at Gousto said: ‘Christmas doesn’t have to revolve around Turkey. Whilst we all have a little trouble shaking up our family traditions, there are plenty of alternative show-stopping centrepieces you can satisfy your festive feast cravings with this year.
‘Want to get ahead on the preparation? Gousto’s Senior Recipe Developer, Jordan Moore shares his own Beef Wellington recipe, which can be prepared and frozen ahead of time. You don’t even have to defrost it, simply pop in the oven from frozen for a rich and decadent Christmas centrepiece. Plus – you can serve it alongside all your traditional trimmings!
‘Avoiding meat altogether this year? These plant-based wellingtons from Gousto give beef and turkey a run for their money. Check out the Beetroot Wellington with Onion Gravy or Mushroom Wellington with Onion Gravy & Mash.
Ingredients
400g chestnut mushrooms
3 cloves garlic
5 slices of parma ham
750g beef fillet
320g ready to roll puff pastry
1 egg
Method (Takes 30 mins)
Peel and finely chop the shallot and garlic. Dissolve ½ chicken stock cube in 150ml boiled water.
Heat a large, wide-based pan with a large knob of butter over a medium heat and add the chopped shallot and garlic. Cook for 2-3 min.
Add the dried sage and cook for a further 30 seconds.
Combine the chicken stock, panko breadcrumbs and the sage and onion butter in a bowl. Set aside to cool and absorb the liquid.
Once cooled, divide the stuffing into 5 even balls and add to a baking tray. Put them in the oven for 10-12 min or until browned.
Once browned, remove from the oven and serve on skewers (or cocktail sticks) with cranberry sauce.
Christmas recipes from recipe box Gousto, with over 50 recipes to choose from every week.
How to make marmalade stuffing now for Christmas
Steve Groves – Executive Chef at Glyndebourne, suggested adding marmalade to stuffing to help keep it preserved.
INGRIDIENTS
50g Butter
1 onion(180g), finely diced
1 tsp chopped thyme
1 tbsp Chopped sage
100g marmalade
200g Marmalade, preferably thick cut
65g fresh breadcrumbs
500g Sausage meat
1 egg
50g of water
METHOD
Sweat the onion, sage and thyme in the butter until soft. Allow to cool
Mix the onion mix with the sausage meat, marmalade, breadcrumbs and egg
Transfer to a buttered dish and bake at 170c for 30-40mins
Boil together then brush over the top of the baked stuffing.
Sage & Onion stuffing
Jordan Moore, Senior Recipe Developer at Gousto shared a recipe for stuffing.
These sage and onion stuffing balls make for a very merry appetiser, or roll into balls and freeze them raw, ready to bake on Christmas morning – one less side dish to tackle on the 25th!
Adapt the recipe to make more or less depending on the size of your household this Christmas, taking into account that you’ll want to pinch a few for yourself before serving!
Ingredients (Makes 5 balls, double to make 10)
1 shallot
1 garlic clove
Knob of butter
1 tsp dried sage
½ chicken stock cube
60g panko breadcrumbs
Method (Takes 30 mins)
Peel and finely chop the shallot and garlic. Dissolve ½ chicken stock cube in 150ml boiled water.
Heat a large, wide-based pan with a large knob of butter over a medium heat and add the chopped shallot and garlic. Cook for 2-3 min.
Add the dried sage and cook for a further 30 seconds.
Combine the chicken stock, panko breadcrumbs and the sage and onion butter in a bowl. Set aside to cool and absorb the liquid.
Once cooled, divide the stuffing into 5 even balls and add to a baking tray. Put them in the oven for 10-12 min or until browned.
Once browned, remove from the oven and serve on skewers (or cocktail sticks) with cranberry sauce.
Chestnut stuffing
Head Chef Tomas Lidakevicius at Turnips in Borough Market said he’d usually recommend waiting until Christmas eve to make the stuffing – but says it will be just as tasty ahead of time.
- Score a cross into your Chestnuts then toast the chestnuts in an oven until they open up. Blanche the chestnuts, after boiling pour the chestnuts into ice water to halt the cooking process. Finally Peel your Chestnuts. (we do also sell a nice pre-cooked chestnut for those looking to save time!)
- Chop your Sage, Onion, and Chestnuts and add to a pan with butter, Cook gently for 15mins Until the onions are translucent and chestnuts are soft
- Allow to cool,
- Add your breadcrumbs and egg, stir together.
- Make your desired shape, then freeze the mixture ready to come out for Christmas
How to make the perfect roasties ahead of Christmas morning
Jordan Moore, Senior Recipe Developer at Gousto says: ‘What’s a roast without it’s most loyal accompaniment? Whether you’re having turkey, beef or a punchy plant-based alternative, we all want the humble roast potato at our Christmas dinner table.
‘There’s a science to the perfect spud, but it doesn’t need to take up your time on Christmas day. Achieve the perfect crisp on the outside and light fluffy middle by cooking once ahead of time, then roasting in hot oil from frozen on the day.
‘You’ll level up the feast with the crunchiest roasties in the game, and none of the hassle of peeling and boiling on the day!
Ingredients
100g duck fat (or 100ml vegetable oil)
Method
Boil a kettle
Peel the potatoes and cut them into large, bite-sized pieces
Add the potatoes to a large pot of boiling water with a generous pinch of salt
Cook the potatoes for 15 min or until they are really soft
Carefully drain the potatoes and leave them to steam dry in a colander
Add the potatoes back to the pan with the duck fat or vegetable oil and carefully toss until they’re fully coated
Season with a generous pinch of salt
Leave the potatoes to fully cool before carefully adding them to freezer bags.
To cook: Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Once hot, add the frozen potatoes to large baking trays and bake in the oven for 1 hr – 1hr 15 min or until they are golden and crispy
Tip: Add your favourite herbs half way through cooking to flavour the oil without burning. Our favourite is rosemary, garlic and a generous sprinkling of grated parmesan!
The perfect freezable cheese sauce for cauliflower cheese
James Dennis at The White Hart in Wimborne shared his recipe cheese sauce with Cauliflower Cheese which can be frozen ahead of time.
He said: ‘Controversial, but for those that love cauliflower cheese with Christmas dinner – make it in advance and then freeze it.
Serves 8-10 people
160g butter
160g flour
500ml of milk
Salt & pepper to taste
500g if extra mature cheddar
Pinch of nutmeg & cinnamon
1 tablespoon of mustard – English or Dijon
Method
– melt the butter in a pan then add the flour
– whisk together until you have a crumbly texture
– add the milk and keep whisking. Make sure it doesn’t catch on the bottom and burn. Heat the milk up before hand to speed the process up. You’re looking for a smooth thick texture – no lumps
– add the cheese and keep whisking until it’s incorporated i
add all the seasoning and mustard
– combine together
– pour into freezeable containers and freeze down once cooled
– pull out 2 days before Christmas Day to defrost
– heat up either in a pan or a microwave and pour over the cauliflower
How to make your perfect freezeable gravy
Jordan Moore, Senior Recipe Developer at Gousto told FEMAIL: ‘Gravy. It’s the make or break moment of Christmas dinner. Too thin and your dinner will be drowning in lightly flavoured water, too thick and you’ll need to spoon it from the jug.
‘In the hustle and bustle of preparing your Christmas dinner, it can easily slip your mind to give the gravy the attention it deserves – so why not prepare it on a quiet, rainy November day and pop it in the freezer.
‘Flour-based gravies can keep for up to four months in the freezer. Be careful though, as cream or milk-based gravies will split during the thawing process.
‘To be on the safe side, why not try Gousto’s perfected recipe with a secret ingredient for that depth of flavour, Marmite!
Ingredients
1 chicken stock cube
2 tsp MarmitE
2 tbsp oil from the bottom of the roasting tray or olive oil
2 tbsp flour
Method
- Dissolve the stock cube and marmite in 450ml boiled water.
- Add the oil to a pot over a medium heat. Once hot, add 1 tbsp [2 tbsp] flour and cook for 30 secs until a sandy paste has formed.
- Add stock to the pan and simmer for 4-5 min, stirring occasionally, until thickened to a gravy-like consistency.
Gousto tip – for a luxurious gravy swap the stock cube and boiling water for 450ml homemade stock
Emilian Caricun, Head Chef at Publiq and previously of George Mayfair and Ham Yard Hotel, also shared his recipe for turkey gravy
Ingredients
Turkey wings-3kg
Carrots-2
Celery-3 sticks
Onions -1
Garlic-4cloves
Leeks-1
Thyme-10 sprigs
Flour-150g
Water to cover everything
Salt-60g
Oil-100ml
Method
- Place the oil in an oven tray, then dust your turkey wings with the flour and cook them in the oven on 160 degrees till golden brown.
- Meanwhile, wash your veggies and cut them in small cubes.
- Take a pot add a bit of oil and colour the vegetables without burning them.
- Then add the wings with all of the juices from the tray and top up with water to cover everything.
- Cook it on medium heat for 1 hour and a half, don’t forget to skim it from time to time.
- Then pass it through a fine sieve and return the liquid to the heat till a thick consistency.
