The 12 cooking conundrums of Christmas lunch answered by chefs
The IndependentIf you’re cooking Christmas dinner for the first time this year, the No 1 rule is. open image in gallery Keep starters light with a charcuterie selection “I don’t think formal starters at Christmas are necessary, there is enough going on! open image in gallery Chewing the fat: the right way to cook roasties is a divisive question among chefs “I never really tend to use goose fat, as it’s just another added expense and thing on the shopping list. open image in gallery Avoid any freezer-related mishaps by cooking turkey from room temperature “I always like to make sure the turkey gets to room temperature before cooking, because everything cooks better when it starts from room temperature.” Roberta Hall McCarron: chef and owner of The Little Chartroom and eleanore restaurants, both in Edinburgh Should a turkey crown or whole bird be wrapped in bacon? It’s a nice way to keep the turkey moist, but you miss out on the crispy skin – I personally like the crispy skin!” Michael Caines: chef patron of hotel, restaurant and vineyard Lympstone Manor in Devon What’s the best way not to forget something in the oven?
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