Celebrity chef Richard Bainbridge has shared his hack on how to make roast potatoes burst with flavour - just in time for Christmas.
The Great British Menu w inner claims the tip also works well to spruce up your turkey. And, it's simple - each Christmas he suggests to sprinkle crushed Chicken OXO stock cubes over potatoes and poultry before roasting them.
He claims the hack leaves the food tasting 'epic'. When it comes to a starter, Richard advocates smashing up some frozen raspberries and adding them on top of a prawn cocktail.
The food expert also shared some of his top tips for preparation ahead of December 25. He says to make most of your accompaniments as far in advance as possible and freeze them, including pastry, cranberry sauce, mincemeat and brandy butter.
Speaking to the Mirror, Bainbridge said: "When it comes to any large party or when you are required to cook for large numbers preparation is essential, for example, two weeks before Christmas you should start writing your to-do list and making any items you can in advance so that the day before and the morning of, the bulk of your preparation is complete and you can be calm and relaxed with a glass of Sherry in hand as no one likes to see a stressed chef."
Bainbridge continued: "In the lead-up to Christmas homemade pastry is a store cupboard must. Make it in advance and it can be kept for up to three months in the freezer, perfect for those emergency canapés.
"Mincemeat is another great store cupboard essential which can be made at the end of the summer... if you're that organised, while Christmas cake, Christmas pudding and brandy butter are some of the greatest things about Christmas and as they contain so much booze the flavour can be preserved for ages."
He added: "The brandy butter can be whipped up in a large batch and used all year round - my mum will still be finding uses for it next July."
Don't miss the latest news from around Scotland and beyond. Sign up to our daily newsletter here.
