Christmas lunch made easy

Above: Roast potatoes

The secret is in the planning,” says Judith Long, smallholder, director of New Forest Produce and contributor to the New Forest produce recipe book, Well Seasoned.
“I prepare carrots and Brussels sprouts the day before and keep then in a Polybag in the fridge. Potatoes and parsnips can be prepared and kept somewhere cool under water – like a big saucepan or even a clean bucket.” Alternatively, Judith suggests nearly completely roasting potatoes and parsnips the day before, then popping them in the fridge overnight. Next day simply roast them in the oven for 20 minutes or so while the turkey is resting.
Judith also suggests making stuffing balls and bread sauce well ahead and freezing (recipes in the book). In fact, you can freeze the stuffing balls on their baking tray – so all you do is take them out of the freezer and pop them straight into the oven, while the bread sauce can be reheated in the microwave, saving valuable hob space.

The crispiest roasties
“Use Maris Piper or Desire reds,” says Damian Brown, head chef of The Chesil Rectory, Winchester. “Parboil your potatoes for 10 minutes in generously-salted water until outer edges are tender.
“After draining your potatoes give them a good 10 minutes to dry out – this ensures a crisp result and no spitting fat when you add them to the roasting tray. Season well and toss in hot fat: goose fat gives the best result. Shake the tray regularly during roasting until golden and crispy.”

The tastiest turkey
Turkey can be fairly bland, says Damian. “To help the flavour along, rub some seasoned butter flavoured with sage under the skin, stuff the cavity with half an onion, half an orange, a small handful of crushed garlic cloves, and a tablespoon of sage butter. Season the bird well. Baste regularly as it cooks. Basting helps retain moisture and succulence, as well as crisping up the skin.
“Make sure you rest the turkey before carving. This allows the contracted fibres of the flesh to relax, spreading the natural juices through the meat making it tender, juicy and succulent, about 20 minutes should do it.”

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