Christmas Cooking with Jules

Step 1 - Get your Christmas to a great start with by preparing your turkey. Follow me as I show you how I butcher my turkey and begin the process of cooking the most perfect Christmas dinner for friends and family without stress!

Step 2 - make the most of your turkey by removing the legs and wings and confit them for succulent, tender and juicy pieces of meat to accompany the turkey breast on Christmas day. Confit legs and wings can be stored for ages as well. So, if your bird is too big for you on Christmas day, this method is a great way to save some of the meat to enjoy later n the new year.

Step 3. Brine the crown and tips on cooking it. Champagne went to my head and I think I mention cook at 170 minutes when clearly I meant 170 degrees!

Not a sign of bitterness, I will be cooking my sprouts this way at Christmas. Quarter 500g of sprouts. In a frying pan that has a lid, brown 100g of pancetta or bacon bits. Remove with a slotted spoon leaving the bacon fat in the pan. Throw in the sprouts and a few pinches of salt and a grind of pepper. Stir to coat them in the bacon fat cook for a couple of minutes. Add 250ml chicken stock, bring to the boil, put the lid on and simmer for 15 minutes. Remove the lid and allow to bubble until almost all the stock is absorbed. Finish with a generous knob of butter

It’s great to get as much done the day before christmas. I poach my eggs for 3-4 minutes then plunge into an ice bath and store in the water in a covered container for up to 2 days Reheat on the day by placing in boiling water for 20-30 seconds Life is made easier with poaching by using the freshest eggs possible

Fool proof Yorkshire pudding recipe. Make the batter the day before and keep in the fridge until needed. To cook the Yorkshire put a muffin tray with the holes coated with beef dripping in a very hot oven and heat until the fat smokes. Add 1tbsp of Yorkshire batter to each hole and put in the oven for 10 minutes. Cooked Yorkshire’s can be frozen

Get as much of the veg prep done today. More prep tips. We have our christmas meal at around 5pm on Christmas Day so I will talk through you cooking the crown tonight. Happy cooking everyone.

First day of leftovers I put a selection of all the leftovers. Parsnips, potatoes, carrots, Brussels and the turkey ready meat cut into cubes Added 1 sliced red chilli and freshly chopped parsley. Topped with all the leftover gravey Cut a whole pack of filo into squares. Melt100g butter and use it to paint each square (watch the film). Scrunch and put on the pie. Bake for 15 mins at 180c

Another great use of leftovers. This time using the dark turkey meat. Reheated with hoi sin, chilli and Chinese 5 spice and wrapped with spring onions, cucumber and lettuce.

I’ll write a full recipe on my website soon but for now, why not experiment using the following as a guide for 4 people: 300g risotto rice 1.5 ltrs stock Watch the video for the rest

A similar recipe called My Monday Ramen can be found on my website https://thesecretsuppersociety.com

You can find this recipe and more on my website - https://thesecretsuppersociety.com

You can find this recipe and more on my website - https://thesecretsuppersociety.com