Iāve cooked the Christmas dinner every year since I was 16. The mother broke her leg that December and needed a sub to step in. She determined (probably correctly) that the sisters werenāt up to the job, so I was handed the apron. Iāve been doing it ever since. Itās a job I love
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This is the key ingredient for all these tv chefs as far as I can see, plenty of oil/butter and surprise, surprise, the end result tastes delicious.
Jamie Oliver was on the telly here at one stage in the last week doing some Christmas side-dishes, āa drizzle of oil over itā says he and the pan looking like the Deepwater Horizon disaster.
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You ever see those cunts with salt? āA pinch of saltā theyāll say and they empty a whole fucking rotator onto a piece of celery.
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Good quality chicken stock is my substitute when i have it. Adds immense flavour and you can fry stuff off in it very well
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You should have a jug of real stock in your fridge all the time.
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Thereās the all-important 25th. oulā stockā¦. Enjoy your day!
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Its not just TV chefs. Youād be as well off in a chipper than a fancy restaurant health wise
All done for another year, all agreed the turkey was off the chain, the buttermilk was a game changer, so tender and juicy.
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Tis rare you see potato gratin stacked vertically like that. 
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Say be 6.30 before weāre atin
Youāre the 3rd person Iāve seen or heard have mushy peas with Christmas dinner. By God the world is gone daft.
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The mushy pea water makes for great thick gravy
My in-laws have baked beansā¦ Iāve learned to just about accept it.
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Did u steep a crown in Buttermilk?
Yes, the Nevan Maguire recipe left sitting in a bag in the fridge since early yesterday morning with a garlic bulb, thyme, sage and ground lemon rinds.
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Youāre a better man than me.
Cark!
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