How To Cook Christmas Dinner Like A Professional Chef

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From loving your leftovers to secret ingredients to spice up your meal, five more professional chefs have given their insight on how to keep your Christmas spread special despite the cost of living crisis.

For Aman Lakhiani, chef patron at Junsei, leftover rice is key this Christmas. He said: "During this busy holiday season there is always some sort of leftover food in my fridge/freezer, but the one constant is that there is always leftover rice".

Christian Onia, head chef at SUMI, also gives his leftovers a makeover: "Most savoury items can be given a new lease of life, simply with a dash of olive oil, some garlic, and a pinch of paprika".

Natalie Coleman, head chef at The Oyster Shed, recommends using those leftovers in a chowder.

Vivek Singh, executive chef and CEO of The Cinnamon Collection, said: "At Christmas, I like to use left-over turkey in the ultimate Boxing Day stir fry curry with mustard seeds, onions, curry leaves, turmeric and a tin or two of coconut milk!"

Robert Pearce, executive chef at Bokan, suggests preparing your potatoes ahead of time to guarantee that perfect crisp. He said: "Cut the potato into the desired shape, add to a pot with cold water, then bring to the boil and cook for 1-3 minutes".

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How To Cook Christmas Dinner Like A Professional Chef

From loving your leftovers to secret ingredients to spice up your meal, five more professional chefs have given their insight on how to keep your Christmas spread special despite the cost of living crisis.