Making the most of your festive roast

TV chef Rick Stein shares his tips and tricks for the ultimate Christmas dinner, with LAUREN TAYLOR

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IN a restaurant kitchen, even pro chefs don’t have to make every element of a three-course meal.

But at Christmas, says Rick Stein: “When you're cooking at home, you have to do everything, therefore your timing has to be really good.”

The popular TV chef has published his first festive cookbook, Rick Stein’s Christmas, including how to organise your time “to do it all painlessly”.

He advises: “Don’t leave everything until Christmas morning, there are many, many things that you think need to be done at the last minute - they really don’t.”

From festive canapes (think mini brioche toasts with whipped feta, fresh figs and pickled walnuts) and starters (Jerusalem artichoke soup with crispy bacon) to impressive desserts - like semi-freddo cheesecake with clementine and Campari syrup, or Black Forest trifle, Rick’s recipes are designed to be made in the fortnight around Christmas.

Here's his advice for getting the meal right on the big day.

THE BIRD