Going live effective immediately – and open right through to Christmas Eve, JB and I are on duty to answer your Christmas cooking questions. ✨Welcome to our Christmas Cooking Hotline!!✨
JB and I are on call!
I’m so excited to be doing this! I’ve had the idea of a Christmas cooking hotline bubbling away in my mind for years, but I always hesitated because I worried it would be too much to handle on my own.
But now that JB is part of the face of RecipeTin and it’s not just me, there’s two of us here to answer your questions. So for the first time ever, we’re opening up a hotline for Christmas cooking questions, bringing together home-cook practicality and actual proper chef experience (JB!), which means more ideas and better problem-solving for you!
So drop your question in the comments section below and we will answer as many as we can (we need to sleep, and we have some other work things to finish!). Ask anything you want, like:
Can I make this ahead, freeze it, or reheat it?
What can I substitute if I can’t find an ingredient?
How do I scale recipes up or down?
Help, something’s going wrong – how do I fix it?
Menu planning, timing, or oven logistics chaos 😅
Even though our last day of work is this Friday, JB has generously agreed to continue helping me with questions right through to Christmas Eve. Thank you JB, you’re the best.
And now…. the Christmas Cooking Hotline is now officially open. So drop your questions below and we’ll jump in to help wherever we can, because Christmas cooking is much more fun with backup! 🎄 – Nagi x
PS Few out-takes from today’s little Christmas shooting session. We know how to cook better than taking selfies. Promise. 😅
PPS Who nailed The Wink? 😉
Life of Dozer
My favourite Dozer Christmas outfit.
Though to be honest, Santa spends most of his time like this:
Which I’m sure is Santa after a few too many Christmas wines. This has absolutely nothing to do with his ride – or the stable hand who saddled up his ride. 😂
I Nagi, thank you for teaching me how to cook. I have had a lot of compliments with so many of your recipes.
My question is, How far in advance can we make each steps of the Broccoli crunchy salad ?
Hello! Can the mini pavlova recipe be doubled or tripled and cooked together? Or can I cook one batch Christmas Eve Eve and then the second batch Christmas Eve? I need quite a few. Any tips for double/tripling? Thanks 🙂
Hi Bee,
I make mini pavs/meringues every year & you can absolutely increase the quantity to make more.
I use a slightly different recipe as one I’ve used for years but I make as many as I can fit on trays into the oven.
Tips: room temp eggs as Nagi said. Crack each egg yolk/white into two bowls so you don’t risk getting yolk in your egg whites. After beating the egg whites add sugar slowly and make sure it’s well combined so not grainy (can lead to weeping if not). I don’t pipe mine like Nagi and just use two teaspoons like my mum showed me. ☺️
In my recipe, 4/5 eggs make about one big Pav or about 40/50 mini meringues.
I have used up my egg yolks by making a lemon curd.
Thanks Jules that’s a relief that I can increase the quantity and bake it all together 🙂
I’ll be making the never ending meringue…. hoping 3 meters long…. (argh!) For Xmas eve party. How many days ahead can I make meringue and keep in air proof Tupperware?
Do you have a recipe for a Japanese Milk Bread using poolish and tangzhong, adapted for home backing environment.
No question, but: Thank you Nagi and JB for everything you do, for cooks and the people they feed, for the your food bank and its great contribution to the community, and for the warmth and joy you share all year.
Wishing you and your team peace, love and a Merry Christmas!
Morning Team…
Based in WA. Have been looking at the Christmas trifle and just a heads up Paul’s Double Thick Custard is in Short supply over here…apparently they made special Christmas flavours and focused on pouring custards 😳 I guess we will put our trust in Nagi and follow the home made recipe 🤗
Christmas menu: Roast beef tenderloin, baked stuffed potatoes, salad, rolls. How do I roast the beef and warm up the prepared potatoes and rolls? I only have 1 oven.
I’m making the slow cooked pork shoulder but want to halve the recipe in terms of weight. Do u just halve everything to make it happen?
what is your favourite vegetarian dishes for Christmas please
Thanks for this 🙂 Can I use your crispy battered fish recipe for scallops ?
Hi there love your posts,we have a vegetarian coming on Christmas Day do you have a recipe for vegetable nut roast?merry Christmas to you all 😀
Hi Nagi and amazing team, I’ve been asked to bring nibbles so I need something gluten free, dairy free and not too time consuming to make. Something sweet and something else savoury would be ideal. Merry Xmas to all of you, Chris
For Christmas Eve plan to have a Sashimi starter. Would welcome any suggestions for a light second or main course to follow. Many thanks
Hi Nagi, JB and of course Dozer 🫶
Nagi – you were going to do a grazing board with all store bought things (on a budget) but I cannot find it anywhere. Can you please direct me to it.
Thanks and wishing you a Merry Christmas
I’m hosting this year and need to cook roast potatoes and a very large turkey. They both won’t fit in my oven at the same time. What’s the best way/timing/method to do this? Merry Christmas team and most importantly Dozer! I hope Santa brings you extra treats!! 🎅🏼🐾
Hi, thank you for another wonderful year of recipes.
I’m doing your slow roast turkey breast as it’s easy and fab but my son in law likes turkey leg.. he’s sent me a recipe which requires the leg to be boned… any tips on how to do that please?
Merry Christmas to you all xx
PLEASE PLEASE how do i get beef wellington recipe
Hi Cheryl, if you read on in the Christmas Menus post it says it is a cookbook exclusive recipe in Nagi’s first cookbook, Dinner I think it can be found at most large bookstores – Hope this helps 🙂
I’m getting a fresh turkey from the butcher. It takes at least 2 days to get to Broome from Perth. If I use the dry brine method that will be another 2 days in the fridge. Will my turkey still be okay to cook on day 5?
What could be substituted for the mushrooms in your scallop gratin? Thanks
Hi Toni. My son isn’t a fan of mushrooms. I subbed gruyere cheese and he enjoyed it. I’m anxious to see what JB’s suggestions are.
I’ve ordered a aged Scotch Fillet, approx 2-3 kg which is seasoned with hers, spices, garlic and EVO. How do you suggest I cook it so it doesn’t dry out? for how long for medium rare? what internal temp should it reach? and what oven temp.
Many thanks for your help.
Kind regards
Louise