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. 😂
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
Thank you for all you do. I cant wait to see JB’s chouquettes recipe 🙂
Hi Nagi and JB,
I have a fair amount of vegetarians coming out to Christmas. What’s something vegetarian that I could make as the star/ the main event?
Is it possible to make your chocolate custard cake with light milk? MIL has a sensitivity to full fat dairy. Looking for a chocolate dessert the kids will eat, with low fat dairy and no fruit (FIL won’t eat fruit, they’ve set me a dessert challenge with these criteria haha). Also, you are my hero. My family talks about you like we know you 😊 Merry Christmas!
Hi Nagi and JB, what is a good cake that will freeze well?
Why is molasses getting discontinued from Woolies and if it’s blackstrap will it specifically say that on the label?
Nagi, my comment is that I have made your “Juicy Roast Turkey” recipe 3 times now (Christmas 2023, 2024) and (Thanksgiving 2025) and each time my turkey has come out beautifully cooked. Guests have told me it’s the best turkey they ever had. I recommended it to my nephew in law last Christmas and everyone loved it. This recipe is foolproof and a keeper. No other turkey recipe is needed.
Thank you for all you do. Your amazing.
I practically live on your recipes and they all get raving reviews!
Merry Christmas to you all and have a fantastic New Year.
I have just been given the task do cook a pork dish for Xmas and I need to cook at home at take to theirs , do u recommend a slow cooked shoulder or something with crackling , I have never done a crackling roast before and am worried as for 35 people ? Would love some recipes or advise please
Hi guys, Merry Christmas
Can you please tell me how to get crunchy out and fluffy in roast potatoes ? I do them in Duck fat so is Sebago maybe the wrong potato ?
I want to make your slow roast leg of lamb but worried about it using my oven all morning (having a Christmas lunch)
Can I make it ahead of time?
Hi Nagi! Me and my family really like the cookbooks and use them 24/7! I was wondering what dish I could be able to bring for our street Christmas party this Saturday but I am not very good at cooking complicated stuff yet so if you have any ideas for easy to make share foods that would be super helpful.
Thanks and Merry Christmas to Nagi, Dozer and the team!🎄
I’m so excited that you’re doing this Nagi! You and JB are amazing! I made your focaccia recipe and it didn’t rise. I followed the directions exactly as listed. Any tips on how I can make it work?? Thank you!! Merry Christmas
I have bought a Thermapen One on your recommendation. I have a 1.6kg eye fillet to roast for an early Christmas lunch on Saturday. Can you please suggest an oven temperature, approximate time and what temperature for medium rare doneness? Thanks hanks- I’m rather nervous!
I am attempting a whole suckling pig this year. Do you have any tips or recipes you use? Thank you!
Been tasked with glazing a ham. Best simple glaze recipes please?
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?