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Common Christmas Cooking Mistakes

Every year, Brits find themselves stressing over Christmas dinner. Whether it’s the turkey that’s too dry or the roast potatoes that won’t crisp up, getting the festive feast just right can feel like a challenge.

Unsurprisingly, searches for ‘how to cook a turkey’ spike by over 1,600% every December, and ‘Christmas dinner timings’ have seen a 300% increase in search volume in recent months. People need advice. And fast.

To help you avoid the usual cooking mishaps that can turn your Christmas dinner into a disaster, we spoke to Chef Paul from the Michelin-starred Forest Side, along with Paul Richardson, a kitchen stylist at Wren Kitchens.

They’ve shared expert advice to help you perfect your festive spread and stay organised, no matter the size of your kitchen.

Timing mistakes: how to keep your cooking on track

One of the most common mistakes when cooking Christmas dinner is getting the timing wrong. And let’s be honest, it’s easily done when managing multiple dishes, each with different cooking times.

Chef Paul explains: “People tend to cook their Turkey for too long, and they don’t take into consideration the amount of food they’re cooking and the separate timings each of these things need.”

His advice? Get organised by chopping and prepping everything in advance. Try to pre-cook as much as possible, leaving only the finishing touches for the big day.

Pro tip: Whether cooking from fresh or using pre-made dishes, map out a cooking schedule for each dish and use a good-quality kitchen timer to keep track.

Keeping your kitchen space organised

A cluttered, disorganised kitchen can wreak havoc when you’re trying to juggle multiple dishes. Chef Paul warns, “If you are unorganised, the meal tends to end up chaotic, which can affect timings and lead to overcooking or poor seasoning.”

To avoid this, Paul Richardson recommends decluttering: “Remove any items you no longer use, and store things you only need a few times a year out of the way. Make sure everything has a designated spot.”

To optimise your kitchen flow, Paul suggests incorporating built-in cabinets and drawers, especially in areas like the kitchen island. “Tailor under-island storage to fit your needs and create dedicated work zones, helping improve workflow and making your kitchen more efficient.”

Keeping your space organised and clutter-free will improve your cooking and keep you calm and in control during the holiday rush.

Stocking up on the essentials in advance

Chef Paul says when prepping for Christmas dinner, “Many people forget essentials like good-quality salt, oil, and consumables like tin foil and cling film.”

These basics are crucial for successful cooking – salt enhances flavours, the oil helps with crispiness, and the kitchen wrap keeps ingredients fresh. Be sure to stock up on these items in advance; they’ll make your preparations smoother and more efficient when the big day arrives.

Streamlining multiple dishes at once

Managing different ingredients or techniques can be tricky when you’re preparing multiple dishes. Chef Paul recommends simplifying your menu: “Be clever in your menu planning. You can make dishes simpler by using the same ingredient or technique to get a different result.”

This not only reduces prep time but also ensures everything gets done in time. For those with limited oven space, he advises: “Pre-cook things the day before, so on the day, you just need the oven on one temperature to finish all the dishes off.”

What to do if a dish goes wrong

No matter how careful you are, mistakes happen. If a dish is overcooked, undercooked, or even burnt, it can feel like the whole meal is ruined.

Chef Paul suggests you don’t panic! “If something goes wrong, pull out the cheese board,” he says. “It’s always a crowd-pleaser!” It’s a simple, stress-free backup that can save the day.

Perfecting the Christmas turkey

Cooking turkey can be a minefield – from thawing it properly to ensuring it’s not too dry, too undercooked, or too plain. The most common turkey mistakes include choosing the wrong size, not letting it rest, or failing to brine it properly.

Paul advises always buying your turkey from a trusted supplier and asking for guidance on the right size for your guest list. “Brine your turkey the day before, and make sure to let it rest after cooking,” he recommends. This ensures that your turkey will stay juicy and full of flavour, and the rest of the meal will taste just as good.

Ready to impress your guests?

For a smooth and stress-free Christmas dinner, Chef Paul’s final tips are simple but crucial. “Label everything, write yourself a timing plan, and make sure you have enough cookware,” he says. “A probe and a timer are essential to keeping things on track.”

With these expert insights, you’re now equipped to tackle Christmas dinner with confidence. Stay organised, plan ahead, and follow their tips to avoid common mistakes and impress your guests this holiday season.

For more inspiration on kitchen design and maximising your space, visit Wren Kitchens’ kitchen storage solutions and design tips.

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