Jamie Oliver's Christmas Cookbook

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Stir the flour into the tray, mashing up all the veg and scraping up all the sticky bits from the base. You want to cook a higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. These are a few of ourfavourite Christmas recipes from Jamie’s Christmas Cookbook and his most recent cookbook, Together. With sticky, caramelised onions, sweet garlic, bay, fresh thyme and buttery puff pastry, this is Jamie’s easy and savoury twist on a tarte tatin.

best Jamie Oliver Christmas recipes - The Happy Foodie The best Jamie Oliver Christmas recipes - The Happy Foodie

If you’ve got a 7kg bird, like I had here, do it for just over 3 hours, based on the guideline timings above. Pour in up to 2 litres of boiling kettle water and simmer until the gravy is the consistency of your liking, then stir in the cranberry sauce. Leave overnight, or for a couple of days, so the flavours infuse, leaving you with a light, sweet, bitter, spicy dimension to your cocktail.Cover the bird with your rashers of bacon, stretching and weaving them into a criss-cross pattern however you like. The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. Loaded with sticky dates, raisins and cranberries, plump apricots, nutty pecan and fiery crystallised ginger, served with a swig of boozy bourbon and sweet golden syrup, Jamie’s Christmas pudding is the perfect way to round off your festive feast. From sexier sides to vegetarian show-stopper alternatives to exciting new ways with leftovers, Jamie’s here to help with theseChristmasrecipes.

Jamie Oliver Christmas Hub | Jamie Oliver The Jamie Oliver Christmas Hub | Jamie Oliver

Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection. If you’re looking to switch up your traditional roast potatoes this year, look no further than these crisp, golden hasselbacks, sprinkled with a crunchy mix of polenta and walnuts, and cooked alongside pigs in blankets.Remembering to work out enough time for the bird to come up to room temperature, to cook, and to rest for 2 hours will determine when you start cooking and when you eat. Good book for: Christmas lovers, first time Christmas dinner cooks and experienced home chefs looking for some twists on traditional favourites. The residual heat will continue to cook the bird, giving the juices time to travel back throughout the meat, meaning a juicier bird all round.