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. 😂
Hi JB
I made the Tarte Anna (to practice ahead of the holidays) but it stuck to the bottom of the cast iron pan even though I have put clarified butter and let it sit after taking it out of the oven. Can I put baking paper at the bottom of the pan next time? Merci beaucoup
What is your favourite turkey stuffing?
Merry Christmas to you all and especially dear sweet Dozer.
Hi Nagi a RTE , I’m making the best ever stuffing recipe and was wondering how long it would keep if I made it this far out( I week). I thought about keeping the bread separate from the rest but not sure how long it will last or if it’s freezable? Thanks, Merry Christmas
Hi Jenny! If it is made with cooked meat (like mine is) then you can make it a couple of days before. The cream or whatever liquid you use to soak the bread will be fine – the bread actually benefits from it! It gives all the flavours a chance to meld and makes it even more delicious 🙂 – N x
My very ill friend would love me to make her some coffee ice cream. Any ideas?
I would love an idea for a Christmas dish that is vegetarian, no onion or garlic, and gluten free (due to the various medical issues of people attending). If that’s too difficult, then one that is garlic/onion/gluten free would be awesome. Thank you!
I brought a nugget ham that has skin on it. Can I do the glazed recipe just like the big ham that you do? It’s only one and a half kilo kilos.
My question is about your pavlova bombs…..I live in the tropics it is currently about 29C…..trying to figure out the best timing…my mom has advised against 10 hours in the oven….my house has no a/c…..ants are also a problem…but I promised them for her birthday on the 27th of december…any help you can give me would be appreciated….I dont mind serving them a day early if I can start them in the morning and serve after dinner….Im very flexible….guidance please….
The last two cheesecakes I’ve made (both gelatine non-bake versions) have curdled in the latter stages of mixing. What am I doing wrong, please?
Hi Nagi and JB
What a great idea this link is!
My question is I have just scored a fresh magnificent Pearl Perch 3.4kgs. My seafood supplier has scaled and gutted it and put it whole in their freezer for me to collect next week, what would you recommend to ‘dress’ and cook it? I have your Dinner cookbook. But no whole fish recipe there😌
We love your recipes JB and Nagi, we are doing the Coquilles St Jacques for Christmas so we are excited to try the recipe, if it is anything near the standard of your other recipes we are in for a real treat, Happy Christmas to everyone there!!
Carleton and Anna – Boonah
Can I double the coconut rice recipe that goes in the oven?
Thanks, Roshelle
Hi Nagi going to make your white Christmas. Can I add dark chocolate with white or would it not work. Merry Christmas to you and your team. Thank you.
Firstly, thank you Nagi, JB and Dozer. I’m doing a large dish of your potato Dauphinoise recipe. Would mandolined 2mm potato slices result in a more refined finish or stick to 3mm? Thank you in advance. I think I’m response 607. What have you signed up for?!
How do I remove the sour taste from tomato paste in dishes?
Also, what’s the closest substitute for fresh tomatoes in a stewed dish?
I’m no Nagi, but I find making sure I cook down the tomato paste and adding a tiny bit of sugar helps reduce the tangy/bitter flavour.
A small amount of sugar, or a small piece of chocolate may help.
Hi Nagi and JB, how early can I make the unfilled Pav bombs?
Wishing all the Recipe Tin Eats team a very Happy Christmas and every good thing for the New Year. Thank you
Making half size pavlova, so how long is bake time please?
Cooking Christmas dinner at a friends house. Serving roast tenderloin of beef. Can I sear the tenderloin at home earlier in the afternoon and then just do the roasting step at my friends house? Also, how far in advance can I prepare a bearnaise sauce?
Hi Nagi and JB, your times and temperatures for roasting meat means mine always turn out perfectly. This year I am roasting two x 2.2kg rolled boned legs of lamb in a fan forced oven. Can you please give me some advice on oven temperature and time and the internal temperature the meat should reach before I take them out to rest? Ideally I’d like one to be mediem rare and the other medium to well done (on the ends). Thank you! Merry Christmas to you and your team.
Nagi, you are an inspiration!
Just when Christmas gets busy for everyone you go next level with this…❤️ I want to make a jar of caramelised onions for a gift. How long would they keep in the fridge, assuming i store in sterilise hot jars?
Thanks
Hi Nagi & Jb we cook your recipes at least 3 times a week & have given numerous copies of your cookbooks as gifts my question is I want to make your tiramisu can I just double the recipe & how far in advance can I make it.
Hope you have a Merry Christmas & love to Dozer x