Chef Harry’S Festive Flavours
The holidays are approaching fast, and we all know what that means: an epic feast, mountains of food, and plenty of festive flavours. As a chef, I love a good Christmas dinner, but what I really look forward to is crafting the tasty dishes that will bring everyone together around the table. From my family’s go-to leek stuffing to tips on roasting the juiciest turkey, I’ve got a few festive recipes and hacks that’ll help you create a holiday spread that feels as special as the season itself.
Leek Stuffing: A Welsh Classic
First up, let’s talk about stuffing. I don’t follow recipes much at home—unless I’m making a pudding—but this one’s a firm favourite. It’s simple, comforting, and packed with flavour. Growing up part Welsh, leeks were always around, so naturally, they make up the heart of this stuffing.
Leek Stuffing
Shred a good amount of leeks and cook them down in plenty of butter, garlic, thyme, and a solid amount of black pepper (don’t be shy with the pepper). Once they’re soft and sweet, add breadcrumbs to soak up all that lovely buttery leek juice. Let it cool, then stir in a bunch of fresh parsley, half a bunch of sage, and a grated apple. It’s a great vegetarian stuffing on its own, but for extra richness, mix in some sausage meat or even some chopped-offal from whatever bird you’re roasting.
The best part? The variations are endless. Add roasted chestnuts, prunes, dates, or nuts, depending on whatSoho Original Books – Risqué Reads
How to Cook Turkey Without the Dry Disaster
Let’s talk turkey. The biggest mistake people make on Christmas Day is overcooking the bird. It’s a rookie move, but it happens every year. The key is to keep the legs and breast separate—don’t cook them together. The legs take way longer to cook than the breast, so get your butcher to remove them for you and cook them separately. Braised or confit turkey legs the day before will change your life.
Perfect TurkeY
Cook the turkey crown on the day, brined if possible, and cook it gently. Use a meat thermometer to check when it’s done—trust the probe, not your gut. Overcooked turkey is a crime against Christmas, and we can’t have that.
Mince Pie Who? Try This Christmas Bakewell Tart
I’m all for Christmas traditions, but I have a confession: I prefer the pastry to the mincemeat in mince pies. The dried fruit can get a bit intense for me after a few bites. So instead, I’ve got a festive twist on the classic: a Christmas Bakewell Tart. Trust me, it’s everything you love about mince pies, but without the overwhelming fruit.
Christmas Bakewell Tart
Blind-bake a sweet pastry base (don’t rush this bit, okay?), then spread a generous layer of homemade mincemeat. Top with a thick layer of frangipane, bake until golden, and you’ve got yourself the perfect Christmas dessert. It’s a bit of a cheat, but a delicious one. And once you serve this, no one will miss the mince pies. Promise.
Keep It Simple: Christmas Day Without the Stress
Here’s my top tip for Christmas cooking: keep it simple. Don’t try to do everything at once. A couple of well-cooked sides are better than ten rushed, mediocre ones. You don’t need to overcomplicate things, especially in a small kitchen. Focus on the big dishes—like your turkey, stuffing, and a couple of seasonal sides—and save your energy for enjoying the day.
One of my favourite tricks? Prep your veg the day before. It’s a total game-changer. You’ll be amazed how much easier Christmas Day feels when you’re not frantically peeling potatoes and chopping carrots.
Need a Break? Come See Us at Broadwick Soho
If all this talk of cooking is making your head spin, then come on down to Broadwick Soho. We’ve got festive cheer in abundance, along with delicious food and a warm atmosphere—no kitchen mess required. Let us handle the cooking so you can focus on enjoying the holiday season.