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. 😂
Not really a question just a request: can you give me a good Japanese egg recipe (tomago). Thanks!
This year my three small round Christmas cakes are bit dry. They were cooked on fan base. Should I use another option for cooking eg bottom heat only.
Hi Nagi,
I came across your website while searching for a recipe for filet mignon. Your beautiful lattice pastry wrapped filet popped up and I was so impressed with your array of recipes that I bought your book on Amazon. It arrived and is beautiful. Because filet of beef here in the states is going for the crazy price of $42.00 a pound I decided to do a pork loin rib roast for my Christmas Eve dinner guests. Do you have a recipe for this or any suggestions.
Thank you and Happy Holidays!
Thank you for this hot line. Have a 2kg rolled shoulder of lamb , would love to slow cook in the oven (fan force) for over night . Have leave to travel at 10am. Happy for a late night start . Happy Christmas to all.
Hi everyone, and Merry Christmas to all. I’m wondering if I can make your potato Dauphinoise a day before it’s needed. Thanks in advance.
Linda
Good morning and Merry Christmas Nagi. I recently tried to cook your shortbread cookies for Christmas presents.
I followed the recipe strictly, but the mixture was horribly sticky. It stuck to everything, hands, rolling pins etc. I added another half cup of flour, but it made very little difference. Can you help me?
Ian Garthwaite
Must the ham be cooked on a grid? I have seen some photos where there is a grid under the ham and others where I cannot see it.
Thank you for all the wonderful recipes. All my Christmas recipes comes from recipe tin eats!
Hi Nagi,
Do you have a mustard sauce recipe to serve with glazed ham please?
Thankyou
Hi Nagi, JB and Dozer,
Merry Christmas!
I will be making your delicious Christmas trifle but can’t find double thick custard anywhere (seems like it’s no longer being supplied in Adelaide?). I was wondering if there are any other store bought alternatives?
Thank you!
Hi Nagi, JB and Dozer, Merry Christmas to you and your support team🥰
I have bought a bacon wrapped turkey roast from Woolworths and it has a best before date of 27/12. I will be cooking this on 24/12. I’m not sure whether I should freeze this first, then thaw on 23/12? I don’t usually buy boxed turkey meat. As it is now 20/12 would you recommend I just keep it in the fridge until it’s time to pop it in the oven?
Thank you so much for your advice.
The idea of a cooking tip hotline is a cracker! Hugs to Dozer😀
Hi Guys,
Wishing you both a very
Happy Christmas and a wonderful
New Year 🎉🥂
I’ve tried several shops for frozen or fresh cranberries no luck
Can I use dried cranberries and what do I need to do to create a sauce with them.
Thank You 🌻
If one cooks a 1kg turkey roastforahourhow long for 2 turkey roasts at the same time.thanks
Merry Christmas Nagi, JB and team! Apologies for repeating my question but I have searched every page and cannot find the original.
I am cooking 2 x 2.2kg rolled legs of lamb and would really appreciate your advice on what temp to cook them in my fan forced oven, and how long. Also, what the internal temp should reach for medium rare and medium before I take them out to rest. Thanks, Jan
Keep up the great work!
PS I have ticked the notify by email this time. 🙂
Hi Martin, is it best to keep eggs in the fridge, or at room temperature, before cooking with them?
Thank you.
Hi Linda 🙂
this is a very open question
and i guess, you dont expect a yes or no anwer 😉
I suggest, you just go with common sense.
If it is dessert with raw eggs like “chocolate mousse/ mousse au chocolat” or “tiramisu” (-> Nagi’s recipes), you should defenitively keep the eggs cold.
Tiramisu and mousse au chocolat are both on our holiday dessert rotation.
If it is a cake thats fully cooked through, it probably doesnt matter 🤷🏻♂️
And if it is about fine dining or delicate bakery… thats not my playground, sorry 😉
Happy holidays 🌲
and like the old greec wisdom says: live long and prosper 😃
Hi Nagi! I bought a precooked turkey buffe by accident and I don’t want to waste it. How can I add more flavour when I reheat it? Can I use your turkey gravy recipe with the juices from the pan after reheating?
Nagi & JB, happiest of holidays! I’m excited to make your stuffed pork tenderloin ala TONIGHT, alongside a reciepe I found for Boursin brown butter mashed potatoes this Christmas. I want to do a few sides that are A. not too intense to make so I can focus on the other two dishes, and B. cut the heaviness and bring some acidity. I will admit I’m not the fanciest with vegetables (i.e. what is an endive?) Any suggestions? Thanks and Merry Christmas to you all <3
Nagi i am going to make your prawn toast, can i freeze them before i toast them. My prawns are trawler fresh meaning i just got them off the trawler, i only want to freeze them until Christmas eve an Christmas day.love both of your books.
Many thanks
I have foregone the big turkey this year and have ordered 2 turkey breasts. What stuffing should I do to put underneath whilst it cooks? I am making your individual stuffing in a muffin pan too.
Thanks Nagi for all your wonderful recipes in 2025.
I trialled the Xmas Trifle but I had two problems, even though I’m super careful with the measurements.
1. The jelly took ages to set for each layer. Triple or even four times longer than the recipe. It eventually set.
2. 80g cornflour is a lot for the custard – mine was way too thick, even after adding the heated milk. Are you sure that’s correct? Regardless, I might try the Paul’s.
Hello everybody,
I wish to make the brown sugar glazed carrots for Christmas. Can I use baking paper to save scrubbing trays?