Hampshire &amp; Isle of Wight


<p>Calling all Christmas cooks – we’re here for you! Before you strap on your apron (and go a bit Christmas crackers), pause and breathe deeply. Now, read on for top tips to ace your Christmas lunch. We&#8217;ve called on brilliant, in-the-know chefs from some of the best restaurants around Hampshire and a bit beyond for help. Spoiler alert: it’s all about the prep, people.</p>



<h2 class="wp-block-heading" id="h-get-ahead-and-prep-the-christmas-lunch-on-christmas-eve">Get ahead and prep the Christmas lunch on Christmas Eve </h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1882" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Lime-Wood-Angela-Hartnett-Luke-Holder-1-min.jpg" alt="Angela Hartnett Luke Holder chefs Limewood Hotel New Forest Hampshire how to ace Christmas lunch" class="wp-image-32759" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Lime-Wood-Angela-Hartnett-Luke-Holder-1-min.jpg 1500w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Lime-Wood-Angela-Hartnett-Luke-Holder-1-min-638x800.jpg 638w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Lime-Wood-Angela-Hartnett-Luke-Holder-1-min-797x1000.jpg 797w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Lime-Wood-Angela-Hartnett-Luke-Holder-1-min-768x964.jpg 768w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Lime-Wood-Angela-Hartnett-Luke-Holder-1-min-1224x1536.jpg 1224w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Lime-Wood-Angela-Hartnett-Luke-Holder-1-min-418x525.jpg 418w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>“Don’t try and be a Christmas hero,” says Luke Holder, Head Chef of <a href="https://www.limewoodhotel.co.uk/food/hh-and-co">Hartnett Holder &amp; Co at Lime Wood</a> in the New Forest <em>(above, with Angela Hartnett)</em>. “Prep as far ahead as possible. Blanch the potatoes for your roasties, make the bread sauce and peel and blanch all your brussels the day before.”</p>



<p>&#8220;Do as much as you can on Christmas Eve&#8221; agrees Luke Matthews, Executive Head Chef at <a href="https://www.chewtonglen.com/dine-with-us/the-dining-room/">Chewton Glen</a> in the New Forest. &#8220;If you want, you can even cook the turkey. After cooking, leave it to chill before removing the breasts and slicing. Arrange it on an oven proof tray and cover with chicken stock and a couple of knobs of butter. Then, on Christmas Day, reheat it very carefully, being mindful not boil as the turkey will toughen. Remove it from the chicken stock and serve piping hot.&#8221;</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1012" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/01/Alex-Aitken-kitchen.jpg" alt="Alex Aitken chef, The Jetty" class="wp-image-29652" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/01/Alex-Aitken-kitchen.jpg 1500w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/01/Alex-Aitken-kitchen-800x540.jpg 800w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/01/Alex-Aitken-kitchen-1000x675.jpg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/01/Alex-Aitken-kitchen-768x518.jpg 768w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/01/Alex-Aitken-kitchen-778x525.jpg 778w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p><a href="https://dorsetsomerset.muddystilettos.co.uk/life/people/chef-alex-aitkenthe-jetty-christchurch-dorset/" target="_blank" rel="noreferrer noopener">Alex Aitken</a>, Chef Patron of <a href="https://www.thejetty.co.uk/">The Jetty in Christchurch</a> and <a href="https://www.harbourhotels.co.uk/southampton/eat-and-drink/the-jetty" target="_blank" rel="noreferrer noopener">The Jetty at the Harbour Hotel</a> in Southampton says his favourite prep ahead starter on the restaurant menu is a smoked salmon mousse roll served on a bed of crushed avocado (recipe <a href="https://hants.muddystilettos.co.uk/home/dining-at-home/smoked-salmon-cannelloni-recipe/">here</a>).</p>



<p>He&#8217;s also firmly in the get-ahead camp for the main course, too. &#8220;A turkey wellington is a bit of advance work but on the day it&#8217;s so easy. Roast potatoes, part cooked, cooled and rolled in butter and duck fat will keep for two to three days in a fridge and roast up great on the day. Brussel sprouts and other greens can be blanched a couple of days earlier too.&#8221; </p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1009" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2022/08/Jack-Stein.jpg" alt="Jack Stein chef Rick Stein Winchester Hampshire how to ace Christmas lunch " class="wp-image-27899" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2022/08/Jack-Stein.jpg 1500w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2022/08/Jack-Stein-800x538.jpg 800w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2022/08/Jack-Stein-1000x673.jpg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2022/08/Jack-Stein-768x517.jpg 768w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2022/08/Jack-Stein-780x525.jpg 780w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p><a href="https://hants.muddystilettos.co.uk/life-2/people/interview-chef-jack-stein/" target="_blank" rel="noreferrer noopener">Jack Stein</a>,&nbsp;Chef&nbsp;Director of <a href="https://rickstein.com/restaurants/rick-stein-winchester/" target="_blank" rel="noreferrer noopener">Rick Stein Winchester</a> <em>(above)</em> suggests prepping gravy the day before, too: “Cook down some onions, garlic and thyme with a good glug of red wine. Allow to reduce by around half and then add some good quality fresh stock.  </p>



<p>“Let it simmer down for half an hour. Then add a tablespoon of marmite and soy a sauce for an umami hit with a splash vinegar to taste. On the day,&nbsp;add all the pan juices from roasting your meat at the end and serve.” </p>



<h2 class="wp-block-heading" id="h-be-a-crowd-pleaser-with-heston-s-perfect-potatoes">Be a crowd pleaser with Heston&#8217;s perfect potatoes</h2>



<figure class="wp-block-image"><img decoding="async" src="https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/12/heston-fat-duck.jpg" alt="Heston Blumenthal tips christmas fat duck bray" class="wp-image-74047" /></figure>



<p>Multi-Michelin-star chef Heston Blumenthal OBE of the <a href="https://www.hindsheadbray.com/" target="_blank" rel="noreferrer noopener">Hinds Head in Bray</a> certainly knows his spuds &#8211; and their importance on the Christmas Lunch plate. &#8220;In the end it’s all about the potatoes,&#8221; he says. &#8220;That’s the bit we love the most. So, get the roasties right and everybody’s happy.</p>



<p>&#8220;There are a few key tricks to cooking a potato to what, for me, is the perfect texture – crispy crunchy on the outside and fluffy within. </p>



<figure class="wp-block-image"><img decoding="async" src="https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2021/12/christmas-turkey-hinds-head.jpg" alt="christmas turkey Heston Blumenthal's hinds head Bray" class="wp-image-49053" /><figcaption class="wp-element-caption">Hinds Head Christmas Dinner</figcaption></figure>



<p>The first stage of cooking is crucial: cut the potatoes so they have plenty of pointy edges and simmer them in generously salted water until almost falling apart. (You need to watch them keenly to make sure you don’t end up with a spud mush.) Then let them cool completely so they firm up. This ensures the potatoes can catch fat in the surface crannies and crevices, which is what gives that delicious crispiness.</p>



<p>&#8220;At the Hinds Head, we then deep-fry the potatoes at 130C for 16-18 minutes, then chill them (which can be done a day in advance) and then fry at 190C to produce my Triple-cooked Roasties – which are out of this world.&#8221;</p>



<h2 class="wp-block-heading" id="h-save-space-in-the-oven-and-cook-carrots-on-the-stove">Save space in the oven and cook carrots on the stove</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="706" src="https://hants.muddystilettos.co.uk/wp-content/uploads/sites/17/2020/12/Tom-Aiken-6.jpg" alt="Tom Aiken chef Muse Restaurant " class="wp-image-20877" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2020/12/Tom-Aiken-6.jpg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2020/12/Tom-Aiken-6-300x212.jpg 300w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2020/12/Tom-Aiken-6-708x500.jpg 708w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2020/12/Tom-Aiken-6-768x542.jpg 768w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2020/12/Tom-Aiken-6-744x525.jpg 744w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>“Part of the problem with a big Christmas lunch is space – it’s very difficult to cook everything and get it all ready at the same time,” says Tom Aikens,&nbsp;Chef&nbsp;Patron of the Michelin-starred <a href="https://www.musebytomaikens.co.uk/" target="_blank" rel="noreferrer noopener">Muse</a> in London, <em>(above)</em>. </p>



<p>“To avoid this, roast your carrots and parsnips in frying pans on the stove instead of in the oven. However, always blanche and roast the sprouts whole in a very hot oven&nbsp;– it brings out their best, earthy flavour.&#8221;&nbsp;</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="667" src="https://hants.muddystilettos.co.uk/wp-content/uploads/sites/17/2020/12/Seasonal-Spuds_Brussels-sprouts-with-chetnuts-and-pancetta.jpg" alt="Brussels sprouts chestnuts Christmas recipe ideas" class="wp-image-20878" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2020/12/Seasonal-Spuds_Brussels-sprouts-with-chetnuts-and-pancetta.jpg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2020/12/Seasonal-Spuds_Brussels-sprouts-with-chetnuts-and-pancetta-300x200.jpg 300w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2020/12/Seasonal-Spuds_Brussels-sprouts-with-chetnuts-and-pancetta-720x480.jpg 720w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2020/12/Seasonal-Spuds_Brussels-sprouts-with-chetnuts-and-pancetta-768x512.jpg 768w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2020/12/Seasonal-Spuds_Brussels-sprouts-with-chetnuts-and-pancetta-787x525.jpg 787w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption class="wp-element-caption">Pic: seasonalspuds.com</figcaption></figure>



<p>“Add little extras to your vegetables to make them zing: chestnuts, bacon lardons and honey to Brussel sprouts; lemon, thyme and tarragon to roast carrots and honey and thyme sprigs to roast parsnips. To make&nbsp;bread sauce&nbsp;extra luxe, use brioche crumbs rather than white loaf crumbs to enrich it. And always finish with a dash of double cream.”</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="963" height="1000" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Simon-Hartnett-Queens-Hotel-Southsea-963x1000.jpg" alt="Simon Hartnett chef Queens Hotel Southsea" class="wp-image-32758" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Simon-Hartnett-Queens-Hotel-Southsea-963x1000.jpg 963w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Simon-Hartnett-Queens-Hotel-Southsea-770x800.jpg 770w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Simon-Hartnett-Queens-Hotel-Southsea-768x798.jpg 768w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Simon-Hartnett-Queens-Hotel-Southsea-1479x1536.jpg 1479w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Simon-Hartnett-Queens-Hotel-Southsea-505x525.jpg 505w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Simon-Hartnett-Queens-Hotel-Southsea.jpg 1500w" sizes="(max-width: 963px) 100vw, 963px" /></figure>



<p>Simon Hartnett, Executive Head Chef at <a href="https://queenshotelportsmouth.com/eat-drink/" target="_blank" rel="noreferrer noopener">Restaurant 1865 at The Queens Hotel</a> in Southsea, usually finds himself at work on Christmas Day. But he always helps out with the feast at home ahead of time. And he&#8217;s another firm believer that the secret to Christmas lunch success is all in the planning &#8211; and adding a few cheffy extras.</p>



<p>&#8220;Think ahead about timings and prep your ingredients ahead. Where you can, treat everything like it’s the main dish. Go the extra mile to maximise flavour, adding soft herbs like parsley or finishing root veg with hard herbs like rosemary and thyme.&#8221;</p>



<h2 class="wp-block-heading" id="h-go-out-in-a-blaze-of-glory-with-a-flaming-christmas-pudding">Go out in a blaze of glory with a flaming Christmas pudding</h2>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="701" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Christmas-pudding-1000x701.jpg" alt="Christmas pudding lit Christmas tips top chefs Hampshire how to ace Christmas lunch" class="wp-image-32757" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Christmas-pudding-1000x701.jpg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Christmas-pudding-800x561.jpg 800w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Christmas-pudding-768x538.jpg 768w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Christmas-pudding-749x525.jpg 749w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2023/12/Christmas-pudding.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>Avoid the anti-climax of the flame extinguishing before the Christmas pudding reaches the table with this quick tip from Andy MacKenzie, Executive Chef for the Exclusive Hotels Academy, including Winchester’s <a href="https://www.exclusive.co.uk/lainston-house/">Lainston House</a>. “Warm the brandy, transfer it into a metal ladle, ignite and then pour over the Christmas pudding.”&nbsp;Simple!</p>



<h2 class="wp-block-heading" id="h-love-your-christmas-meat-leftovers">Love your Christmas meat leftovers</h2>



<p>Don’t waste spare Christmas meat: turn it into a baked pie with puff pastry, says Tom Aikens. “Here&#8217;s a simple one which will work with whatever leftover meat (turkey, ham, even goose) you&#8217;ve got in the fridge. Make a basic béchamel, add some leeks and mushrooms, a dash of cream, grainy mustard and parsley. Then add all the white and dark meat, cut up into smallish pieces. Pop into a pie dish, cover with defrosted puff pastry, brush with egg yolk and bake at 200 degrees for 20 mins.”&nbsp; &nbsp;</p>


How to ace Christmas lunch, top chef style

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