Dominic Bird

How to cook Christmas dinner: we get some tips from a pro

How to cook Christmas dinner: we get some tips from a pro

Christmas lunch tips with Farleigh Golf Club’s head chef Dominic Bird

Top Surrey golf club Farleigh has a fabulous restaurant, known for its Sunday roasts. With Christmas around the corner, Dominic wanted to use his 17-and-a-half years of experience to help our readers cook up the perfect Christmas lunch for their family this year.

The ‘par’fect roast potatoes

Everyone wants crispy skins and fluffy insides on their roasties. Here’s Dominic’s advice to get them just right this Christmas:

· Peel potatoes.

· Chop to equal size portions and then wash potatoes.

· Blanch potatoes in boiling water for 15 mins.

· Place in a roasting tray with garlic, salt, pepper, goose fat, thyme.

· Roast in oven on 180C for 30 mins.

A succulent turkey

Cooking turkey slowly at 150C for two-three hours, dependant on size and cut, will ensure you have a moist turkey. Personally, I like to season at the beginning with salt and pepper, top with thyme and then remove the turkey every 30 minutes and baste in the juices from the bottom of the tray.

Other top tips

Preparation is key. Peel and chop your favourite vegetables on Christmas Eve, leaving your potatoes in cold water to stop them going black. Roll your pigs in blankets and make your stuffing balls. All will be fine to leave in the fridge up to 48 hours before cooking, giving you more time to enjoy the celebrations on Christmas Day and take some of the stress away.



A golfing newbie tries out the sport at Farleigh

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