Ultimate Chef Guide to Cooking Roast Dinner
Will and Jack team up to create the perfect Christmas dinner with all the trimmings. From juicy roast turkey to crispy roast potatoes, fluffy Yorkshire puddings, and rich, velvety gravy, they’re sharing all the chef hacks and insider tips to elevate your holiday meal to Michelin-star quality.
Learn how to save time, impress your guests, and make every dish taste incredible. Whether you’re hosting your first Christmas dinner or looking to up your game, this step-by-step guide will help you create a stress-free, unforgettable festive feast.
Don’t miss this Christmas dinner masterclass packed with pro techniques, clever tips, and festive cheer! Hit play and let’s make this holiday season one to remember.
VIDEO CHAPTERS
00:00 - Just a Big Roast?!
00:24 - Brussels Sprouts
02:51 - Roast Potatoes
10:21 - Stuffing
13:49 - Turkey
26:29 - Gravy
33:37 - Yorkshire Pudding
37:37 - Parsnips & Carrots
Brussels Sprouts:
1kg Brussel sprouts
Sriracha
Butter
Pork & Chestnut Stuffing:
500g plain sausage meat mix
100g streaky bacon; finely chopped
1/2 large white onions; finely chopped
200g chestnuts; finely chopped
100g apricots
5g garlic powder
4tbsp panko
2tbsp wholegrain mustard
5g rosemary; finely chopped
10g sage; finely chopped
Gravy:
1kg Chicken wings
250g Onions; sliced
200g Carrots; sliced
100g Parsnips; sliced
1 Garlic bulb
200ml white wine
200ml port
1 litre chicken stock
3 Thyme springs
3 Rosemary springs
Parsley
Slurry (1 tbsp flour; 2 tbsp stock/water)
20g Dijon Mustard
5g salt
Cabernet Sauvignon; to taste
Yorkshire Pudding:
500g eggs (8-9eggs)
350g flour
525g milk
5g salt
Honey Glazed Parsnips & Carrots:
600g Carrot
600g Parsnips
75g Rice Flour
100g Sriracha
Honey