
25 ways to transform your Christmas dinner with genius tips from top chefs, from why you should add cocoa to gravy to the simple ways to revamp carrots, ham and spuds
Daily MailAre you fed up of dry turkey, soggy sprouts and lumpy gravy? JAZZ UP SPROUTS WITH MARMITE BUTTER Liam Walsh, executive chef at Smiths of Smithfield, says you should never boil your sprouts; fry them up for maximum flavour – before adding a secret ingredient. ROAST THE TURKEY ON THE BBQ If the weather's dry on Christmas Day, consider ditching the oven entirely – and cooking your bird on the BBQ instead. 'For the first time last year, I cooked my turkey on a Big Green Egg – a standard BBQ would also work – and it resulted in the best turkey I've ever tasted, juicy and full of flavour,' explains Paul Gamble, senior brand development chef at Waitrose. Indeed, celebrity chef Tom Kerridge is offering an entire 'BBQ box' for Christmas dinner this year, comprising marmalade-glazed turkey with spiced rye bread sauce, and pastrami-rubbed dry-aged beef rib with mustard and horseradish mayo – yours for £280.
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