5 ways to elevate your Christmas spread at home

Roast potatoes might seem simple, and they are—to an extent. With differing oven settings, gravies bubbling simultaneously on hobs, and a smorgasbord of mishaps that could transpire while painstakingly preparing a Christmas spread, the most important festive side could always use a helping hand. Parboiling potatoes before popping them in the oven and crossing your fingers is crucial to achieving a fluffy interior. Adding an alkaline like bicarbonate of soda into water will break down the surface of your potatoes, creating minuscule tears and roughing up its exterior. These grooves and scores are what crisp up in the oven once they’ve been smothered in your fat of choice. Take your roast potatoes up a notch by incorporating a household ingredient into your cooking. 

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Store-bought cranberry sauce can be great in a pinch, but making your own adds a level of fastidiousness to any spread. This may seem tedious but you can always make it the day before your holiday feast to prevent Christmas Day mayhem. Gently simmer frozen cranberries, orange juice, a squeeze of honey, and the festive spices you desire into a confiture thick enough to coat the back of a spoon. This writer prefers traditional flavours like cinnamon or nutmeg, but using cardamom, star anise or fennel would add interesting nuance. 

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A Christmas roast is only complete with its showstopper. Level up your roast chicken or turkey by marinating it in herbed salt to impart flavour and improve its texture. Dry brining entails coating a whole bird in armour of salt and other seasonings for 24 hours before cooking. A salt crust will draw out moisture from the skin, helping you achieve a sought-after golden brown and crispy finish. The dry brine also breaks down tough muscle, producing texturally satisfying and tender meat. Wipe off the brine and dress with (unsalted) compound butter before roasting. Dry brining adds intense flavour, so you won’t have to season as you go.

While sweets like fruitcake and gingerbread are unspoken necessities of yuletide spreads, experimenting with a new dessert recipe is a simple way to invigorate tradition. Incorporate a left-of-centre technique, like opting for whole oranges instead of essence in a citrus cake. Using the pith, pulp, and peel creates a delicate but jammy crumb. Sunset Magazine’s whole orange cake brings complexity to the realm of citrus desserts and results in a sunny but marmalade-esque flavour.

For more information, visit www.sunset.com.

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