 So just make sure that you're not over buying either because you know, there's nothing worse than over buying You don't know what to do, but you know me and a couple of days time I suppose it's important to go through the process and work out exactly what you have because there's no point in going out and buying You know jars of cloves and bay leaves when you realize actually they're they're in there Although there's there's a number of things that you can do before the big day and you know Whether that involves buying in the ingredients now and and doing it or wait until it's a bit closer It likes I'm just thinking about something as simple as cranberry sauce Which can be made now and then you have it you have a see yeah, absolutely You can now you can make your cranberry sauce like couple days before you know I mean they can have all that kind of in the little glass jars. You can just sit nicely on the table on the day and also like Some your you know couple days before like you know you can get your trifle on if you want to get some desserts on Then just have them in the fridge like this They're dessert stick time. You know me. Yeah, and so once you get them kind of rid of the way And basically like the turkey, you know some people kind of Either a harsh kind of story that people kind of cook at the night before as well and like it easier the next day But like if it's not too big like I cook at all I cook mine On the day, you know, so I spent maybe three hours on cooking in the oven And also like make sure that you buy a turkey that kind of fits the oven as well I also like people kind of buy too big of a turkey and that doesn't fit in their oven You know and that you'll end up have them to break it down and you know, that's a lot of work down as well You know, so yeah, just make sure you get a turkey that you can fit in the oven You know, so There's there's so many options anymore because you can have bone and rolled or you can have breast only or there's even There's even like a turkey in a bag now with a pop-up Timer. Oh, yeah. I like I like using that. Yeah, I used that one year and that's actually very good. Yeah. Yeah and it keeps all the moisture inside inside The roast as well like and you have a load of You know stock at the bottom and juices that you can baste the turkey back over again You know and keep it nice and moist and you know juicy as well So there's nothing worse than the dry turkey that's overcooked. You see I I actually don't mind a dry turkey That's overcooked, but most people probably no no no I'm odd like that But most people probably would oh that's dried out and that's tasteless So how do we how do we keep it moist and and yet? I just just cook it just right don't over cook it Yeah, so look, um, I was sent there a meat barometer the last day There are really handy things to have and just make sure that um, you stick that in if you do have one Make sure you stick it into the middle the center of the joint And you roast it, you know, I mean or even the ones that you test I know there's ones that you roast and there's a pop-up one there as well tells you that it's ready Um, but there's ones that uh, you take it out and you stick it in afterwards Just make sure it's over about 70, you know 68 to 70 degrees like and that is cooked like you know, I mean don't want to kind of too much like the 80 degrees Because that's going to become kind of dry, you know, I mean So once you're hitting around the 68 to 70 degrees, you're good, you know, and then you kind of Meet and make sure you get to the core of it as well the center And when you're doing the temperature the thickest part Yeah, the thickest part absolutely And how that's that's cooking it through. How do we how do we manage to keep it moist? Some people basted a couple of times others I've even heard Well, I heard one chef on chatting in the last week about Turning it upside down to start with so as the juices run down into the breasts. Is that something you say? Ah, there's loads of uh, there's loads of um, kind of like house tails and stuff like that The way I do it is like I kind of roast it off nice and slow So I don't turn it up too high because it's a big joint, you know, I mean So basically like, um, I put it on maybe 165 to 107 degrees and I kind of roasts continuously all the way through and I kind of keep basting the juices And from the bottom up, you know, I mean so basically kind of spoon every 45 minutes or every half an hour Just kind of if there's juices there maybe at the the last kind of 45 minutes Just keep basting this every couple of 10 minutes 15 minutes And that'll give a lovely flavor because all the flavors into the juices that's kind of comes out of the turkey on the Rosentree as well And she probably make that make out into the gravy afterwards as well. You can throw that into your gravy which Intensifies the flavor again, you know, but I see here people that you can cover it with the streaky bacon as well That's the kind of nice kind of way to kind of protect them from roasting, you know Roasting it too harsh as well. I can drown the fillets out, you know, so yeah Yeah, and especially I suppose the upper parts and the the edges of the legs if there's a bacon over them It helps them from browning too much Exactly. Yeah, and you get a nice kind of crispy bacon to kind of crunch on as well at the same time, you know And that's lovely flavor into your gravy like it's all in juices and fats are dripping to the Rosentree and then you can make a nice gravy with that, you know, I mean, so basically you take your Gravy tray, maybe throw in a bit of flour and just kind of mix that all together and then, you know, you just Mix in a bit of stock then afterwards and kind of kind, you know whisk that up like and you get a lovely kind of You know instant kind of gravy, you know, so it's beautiful. You're making me hungry now There's one of it, one of it the ham any any any tips or ideas? Would you cook the ham on the day or would you cook the night before? Yeah, I cook the ham on the day. So Well, there's four in my house two kids and ourselves like but I know some people are probably bigger kind of, you know, but make sure you get a pot The the water kind of covers the Ham as well, like, you know, I mean and if you think the ham is kind of salty Just so good the night before and maybe drain the water away like, you know the next day and use fresh water to kind of Oil it up again and if you put it a nice ham kind of like some cloves in there and a piece of onion and some Day leaves and I love throwing in the celery in there as well Does it kind of give a bit of freshness, you know, I mean like and You just boil that up like very slowly and just let it simmer on the boil like and it depends on the size really like in You know, you don't want to dry it out kind of too much like what you want to kind of cook through as well But you wouldn't need to cook the ham on the day before if you're gonna have enough time Like just give yourself with three hours like depend on the size, you know, I mean So I love making everything fresh on the day Like I know people kind of cook it the day before and then they they re reheat the slice the ham and then they kind of Put it on the trace rose and trace and they kind of reheat it, you know Yeah, that's that's you know, I was a big family. Absolutely But if you have family for you close the time three hours to cook a Christmas dinner, you know And it is all about the time because I suppose it's important to start start these things early Like the turkey in the ham the two big ticket items on the day and have them have them Cooking early so as you leave space in for things like, you know, your your roast potatoes and vegetables or Anything stuffing or whatever you're doing in the oven and it means that when when the turkey is out and resting that you can put those things in Yeah Yeah, but you know, the main thing is like all the sites. That's what's the time, you know, I mean your your Roast potatoes your mashed potatoes your, you know, your gravy as well If you have a kind of gravy made over and you can reheat the next day That's going to save you a lot of time as well get your carrots all peeled down and then you can have them all and you know, just Kept in containers with water on them, you know in the fridge or just wrap them up in the fridge and There'll be peels because there's going to take a lot of time, you know They're going to peeling vegetables and getting vegetables ready could take you 45 minutes, you know for a full dinner So if you can eliminate 45 minutes out of that dinner like, you know, I mean you can focus on the joints You know, I mean to us that's that's where the focus is like but um your roast potatoes cook it on the day I like um cooking my roast potatoes boiling parboiling up male first Get them all nice and fluffy get them in the pan a bit of goose fat Salt and pepper a bit of garlic and a bit of sprig of thyme If you want you can put rosemary in there as well and just stick in an oven on a 200 degrees and you get that lovely roast And just keep turning them every couple of minutes until they get lovely crispy and fluffy in the outside, you know beautiful Could you please ask Kwanjei? What can the slow cooker or active fry be used for? It's my first time in charge of dinner and I'm very nervous I'm not sure they will be the answer on christmas day. Would they? Slow cooker and active fry. Yeah, I don't have an active fry myself now, but um I'm sure you can do some roast potatoes in them if you want, you know me and The slow cooker. I'm not sure the slow cooker You can maybe do your gravy or maybe you can do your stuffing in there as well You know have your stuffing and kind of keep it warm in there have a ready Or if you're kind of doing like a maybe cauliflower morning or you know broccoli morning something like that, you know, they might Be nice in there as well. They keep they'll be really good for keeping stuff warm, you know, I mean so Maybe you can do some sprouts in there as well like we've put our lard on to bacon They're kind of keep nicely warm in there as well, you know, but they kind of keep it kind of nicely turned over to Um Yeah, yeah, it's all it's all the different elements It's all the side dishes really that can I think can just really complicate that's going to take a lot of time Yeah, yeah, so It's important. I know we all like to have all the elements of a christmas dinner We think it you know, that'll make the perfect christmas dinner, but keeping it as simple as you possibly can is hard to be too Yeah, it is. Yeah, look at to keep it very simple like I we very simply I love brussel sprouts I love roast potatoes and I love bit of mashed potatoes. I know some people like croquettes as well And you know, you could you could stretch out to all the sides, you know, I mean cauliflower morning broccoli You know a bit of ham and nibbles and top of them just loads, you know, I mean, but um Don't don't have too much pick a few so you can focus on doing doing a really good couple couple ones instead of having the Um a load of them like that's kind of you're rushed in it, you know, I mean The um the sauce is the night before kind of get them at the start That's a really good kind of time saver as well. You know, so Your gravies and your white sauce like if you using parsley sauce as well for your ham I like parsley sauce on my ham. Do you like parsley sauce? Uh, no, happy enough with the gravy over the over the turkey and ham Um, normally if I was having ham separate on any other occasion, the would it would be parsley sauce But just on christmas day Yeah, I I I like spoiling myself like I like a bit taste of everything you see. So, yeah It's quite nice. Yeah, I like kind of white sauce and the brown sauce You're not afraid of the elements The more no no, but that's it's only one day, you know, and you want to like, you know Get a nice kind of dinner out of it, but keep it simple So simplicity is the key and also like um and just don't buy over buy too much as well and plan it out Clowning as the huge thing in this world, you know, so yeah, we mentioned cranberry sauce earlier and A texture says it's cranberry sauce hard to make from scratch My go-to jar one doesn't taste the same thinking of trying it a few days in advance, of course So it is very simple to make and it is there's no comparison between A shop one or a homemade one No, if you like if you get nice you can get a nice bag of cranberries and you know just throw them The pot there with sugar as well like, you know, I mean and I just let that cook down into a jam and I can it's beautiful You know, I mean, so it's so simple as well. Maybe whatever orange juice if you like and Yeah, if you kind of orange peel as well if you want an orange zest as well You know, so the zest of orange before you kind of squeeze the juices in as well They're lovely to go in there too like, you know, and that kind of gives a lovely spring as well Like, you know at the sauce. Yeah, and it will you know your homemade cranberry sauce could make the difference So if there's one takeaway and then that is make your own cranberry sauce this year Easy done and easy stored and easy kept Well, listen you absolutely you you have a great christmas and by the sound of things you're definitely not going to be stressing out squanjay No, I normally have a barbecue. So it's the next day. So I'll stick a I'll stick a ham in the barbecue John, you know, so um But uh, yeah, so Whatever you have you enjoy yourself and happy christmas to yourself as well and everyone in the station Same to you same to you. 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