Top chefs share ideas and tips for the perfect Christmas dinner

Joe Graham is head chef at Sopwell House in St Albans and Sean Clark is head chef at St Michael's Manor, also in St Albans. Both restaurants have been awarded Rosettes and are listed in The Restaurant Guide by AA hospitality.

Mr Graham, who has previously worked as a private chef in France and Italy, joined Sopwell House more than six months ago. He said he draws on past experiences and seasonal produce to come up with menu ideas.

Meanwhile, Mr Clark has had experience in high-end gastro style pubs and fine dining restaurants.

Photo: Sopwell House.

We asked both chefs to impart some of their wisdom about how to make the perfect festive dinner. And this is what they said:

Use quality ingredients

Mr Graham says using fresh ingredients will mean you get purer flavours in your dishes.

He said: “The quality and freshness of ingredients is key to the success of any dish and to get the most out of the flavours.

“Local produce also makes a difference because you get to see where the produce or meat comes from.”

Likewise, Mr Clark said it's important to use quality ingredients.

He said: “I need to know exactly where the product is from and where it has been before it enters my kitchen.

“I think every dish we make is difficult in its own right whether it’s the process or the timings to serve the dish.”

Photo: Pixabay

Plan, plan, plan

Planning what to do ahead of time is key to making sure there is no last-minute stress, Mr Graham said.

He said: “Get things done in advance, braise your red cabbage the night before, make your stuffing before the day, prep your vegetables because then you just have to pop it in the oven.

“On the big day make sure you also pre-heat your oven, it is an important step in ensuring the best possible outcome for your turkey and all your trimmings.

Mr Graham advised readers: “Work clean and tidy, have a plan and stick to it. Always think ‘if something goes wrong can you fix it?’

“If the answer is no, then don’t worry, turn it into something else, experiment and play or just try again. While you are cooking you have freedom to do as your heart desires."

Mr Clark also said: “The most common mistake is not having your timings worked out, this is essential because you want everything to come together and be ready to serve about the same time.

“Make life easy for yourself, write it down if you have to. Make a list and check it twice, to ensure all your veggies come out nice.”

Photo: Luke Albert

Salt is the secret ingredient

Mr Graham believes salt is an underestimated and important secret ingredient to enhance flavour.

And some ideas to spice up the traditional Christmas dinner

Mr Graham advised making a roast chestnut velouté with toasted pumpkin seeks as a starter.

He said: "It will prepare you well for the main Christmas meal. It is also something a little different which will wow your friends and loved ones.”

Mr Clark said he makes his roast turkey a bit differently from others - by using the legs for stuffing.

Having a cheese board on the table is also a good idea, he said.

Photo: Pixabay

If you'd like to try cooking something other than turkey, Mr Clark advises making venison loin with fondant potato, kale, parsnip and vanilla puree and chocolate.

He said: “This dish is a very simple one, but the flavours are incredible. The parsnip with vanilla, and the high quality, 70 per cent bitter chocolate to finish works in hand with a venison loin.

“I think the most common mistake is balancing the spice. You really to take your time and understand the power of cinnamon, cloves and star anise.”