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How to Cook the Perfect Christmas Dinner


Food & Drink /

How to Cook the Perfect Christmas Dinner

Impress the family with our fail-safe guide


Cooking Christmas dinner can be daunting. Luckily GBR at DUKES LONDON‘s Executive Head Chef, Nigel Mendham, is here to give you advice on how to cook the perfect turkey, with all the trimmings…


Recipe: How to Cook the Perfect Christmas Dinner

For serving 6 people


  • 1 x 7 kilo turkey
  • 8 rashes streaky bacon

Rub the turkey with oil and salt

Pre heat the oven to 185 degrees

Put the turkey into a large roasting tin and cook for 2 hours

Remove the turkey from the oven and lay the rashes of streaky bacon over the crown of the turkey

Return to the oven for a further 50 minutes

Take the turkey out and allow to rest

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  • 1 kilo sausage meat
  • 150g apricots
  • 150g sultana
  • 80ml brandy
  • Sprig thyme
  • Salt/pepper/ground nutmeg
  • 2 shallots diced

In a medium sized pan cook the shallots until soft with no colour

Chop the apricots and add to the pan

Add the sultana and thyme

Add the brandy and flame

Allow to cool

Once cool add to the sausage meat and season with salt/pepper/nutmeg to taste

Put the mixture into a piping bag and pipe onto Clingfilm then roll into a sausage shape tying each end

Wrap in tin foil and cook for 35 minutes at 180 degrees

Brussel Sprouts

  • 2 kilo Brussel sprouts

Peel the sprouts

Boil a large pan of water

Add a pinch of salt


Cook the sprouts for 4 minutes then put straight into iced water

Once cold remove from the water and cut in half

Heat a heavy based frying pan

Add a little oil and fry the sprouts until golden brown


  • 2 kilo parsnips

Peel the parsnips and cut into 4

Remove the core

In a heavy based frying pan heat a little oil colour the parsnips on all sides then put in the oven for 15 minutes at 180 degrees

Remove from the oven

Add 1 tbsp of honey to the parsnips and return to the oven for 5 minutes

The Perfect Roast Potatoes

  • 2 kilo red skin potatoes
  • 100g duck fat

Peel the potatoes and cut into pieces

Wash well under cold water

Place in a pan with a good pinch of salt and bring to the boil

Simmer for 8-10 minutes

Strain the potatoes in a colander and gently shake them until they are dry

Heat the duck fat in a heavy based pan add the potatoes and colour

Put in the oven at 180 degrees for 25 mins

If you would rather leave the cooking to the experts, book yourself in for a feast at DUKES LONDON‘s GBR.