We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
So much time, effort and money goes into carefully preparing a delicious Christmas dinner, that you don’t want to slip up with the most common Christmas cooking fails. Don't worry though, as we’ve got clever tips, tried-and-tested recipes and cooks’ hacks to ensure everything runs smoothly and you can enjoy the big day!
Stick to no-cook starters and desserts to leave oven space for mains. Roast veg, stuffing and pigs-in-blankets can cook while the turkey rests. Go for a turkey crown instead of a whole turkey – these are smaller for your oven but can still serve up to 10. Plus, they’re easier to slice, for anyone who finds the annual carving spectacle a challenge.
Give your vegetarian guests the centrepiece they deserve. If they’re fans of nut roasts, mix it up with a nut roast pie – the pastry helps keep all the flavour and moisture locked in. Or, if you want to try something different but equally special, why not explore our vegetarian Christmas recipes. You could plump for an oozy cauliflower cheese pithivier, enjoy a flavour-packed Moroccan lentil 'meatloaf', or try an impressive centrepiece main like our nut-stuffed roasted squash.
Follow our easy step-by-step video to foolproof roasties. There are three key things to ensuring success: firstly, make sure your potatoes are well drained before roasting. Secondly, make sure your oil is really hot before adding the potatoes. And thirdly, don’t be tempted to turn them more than once – they really don’t need it. Crunchy on the outside, fluffy on the inside - potato perfection!
Sprouts get a bad rep, but they have so much flavour and texture when they don’t get boiled to mush. This year, why not give a bit more love to the humble sprout and try frying them instead for added flavour and crunch. This recipe adds almonds and cranberries but they are also delicious with walnuts, bacon, lemon or garlic. Or, you could try roasting them so they keep all that flavour in and still maintain some bite. Try our crispy honey-roasted sprouts recipe.
The fear of undercooked turkey often leads to the most common Christmas cooking fail – dry turkey. All turkeys need different cooking times, so use our cooking calculator to make sure you’re giving it the right amount of time in the oven. Turkey is naturally a lean meat so you could add a protective layer of fat and moisture by latticing streaky bacon across the top of the bird – plus, you get crispy bacon as an extra element to your Christmas dinner. And finally, remember that when you take the bird out of the oven it will continue to cook from the residual heat, so don’t be tempted to leave it in for longer than it says.
On the flip side, undercooked turkey is even worse! If you’re new to Christmas cooking, read our guide to turkey success to make sure you’re armed with all the information you need before starting. Our top tips are: remove the turkey from the fridge before cooking so the bird isn’t starting to cook from very cold, and cover with foil to ensure the outside doesn’t burn while the inside is still cooking. If you find you have undercooked turkey on the big day, remove the legs and the breasts, put them on a baking tray and cook for longer – it won’t take half as long as putting the whole bird back in and it’ll be easier to see when it’s cooked through. Find more turkey cooking tips below.
You’ve prepared a fancy feast, but your carving skills let you down at the last hurdle – don't worry, it’s one of the most common Christmas fails. Start by removing the legs first and then carve the breast separately – breaking the turkey down makes it less intimidating. Watch our handy video to see how it’s done. If you haven’t planned your Christmas menu yet, try our Festive Menu Helper tool to take the stress out of planning. And if you really don't fancy carving a big bird, try our brined turkey thighs recipe with bacon and sage.
A watery, thin and flavourless gravy is just not going to cut it at Christmas. One of the easiest Christmas dinner hacks is to make your gravy ahead so you don’t have the pressure of getting it right on the big day. Our recipe uses roast vegetables and chicken wings for a rich and hearty flavour. Make up to three months in advance and freeze. If you’re making gravy on the day, remember the simple rule that for each pint of gravy you want to make, you'll need one tablespoon of flour to thicken. Add liquid very slowly – it’s easier to add than take away. Your gravy should be thick enough that it sticks to the food and can be mopped up easily with your turkey and potatoes.
Don’t rush infusing your milk – it needs plenty of time to soak up all the amazing flavours from the herbs, spices and onion for maximum flavour. Try our best-ever bread sauce recipe, with a crispy shallot topping. You can even make and freeze the sauce up to three months in advance – making sauces and sides ahead of the big day is one of the simplest, yet most successful Christmas hacks when it comes to cooking the roast dinner.
It seems like there are about a thousand elements to a roast dinner, so it’s no surprise that this is a common festive fail. However, with a bit of careful planning you can serve up a hot dinner every time. The key is cooking your vegetables while your turkey rests – it will keep piping hot for an hour or more, so there’s no hurry. And when the veg is cooked and you want to carve the turkey, pop them on serving trays, cover with foil and return to a warm oven until you’re ready. Have a read of our top tips for hosting Christmas like a pro, from speedy apéritifs to make-ahead desserts.
OK, not the end of the world, but definitely a theatrical element you don’t want to miss out on. Our top tip is to heat the ladle of alcohol first before tilting to light it – this will make it easier for the alcohol to ignite. Follow our handy guide to make sure you get it right.
Having a go at making your own? Follow our easy steps and there won’t be a soggy bottom in sight. Our top tips are not to overfill your mince pies, make sure your oven is fully up to temperature before putting them in, roll your pastry nice and thin, and check the pastry is fully golden on the bottom before removing from the oven. Follow our classic mince pie recipe.
You should receive an email shortly.