Ultimate Chef Guide to Cooking Roast Dinner

Will and Jack team up to create the perfect Christmas dinner with all the trimmings. From juicy roast turkey to crispy roast potatoes, fluffy Yorkshire puddings, and rich, velvety gravy, they’re sharing all the chef hacks and insider tips to elevate your holiday meal to Michelin-star quality. Learn how to save time, impress your guests, and make every dish taste incredible. Whether you’re hosting your first Christmas dinner or looking to up your game, this step-by-step guide will help you create a stress-free, unforgettable festive feast. Don’t miss this Christmas dinner masterclass packed with pro techniques, clever tips, and festive cheer! Hit play and let’s make this holiday season one to remember. VIDEO CHAPTERS 00:00 - Just a Big Roast?! 00:24 - Brussels Sprouts 02:51 - Roast Potatoes 10:21 - Stuffing 13:49 - Turkey 26:29 - Gravy 33:37 - Yorkshire Pudding 37:37 - Parsnips & Carrots Brussels Sprouts: 1kg Brussel sprouts Sriracha Butter Pork & Chestnut Stuffing: 500g plain sausage meat mix 100g streaky bacon; finely chopped 1/2 large white onions; finely chopped 200g chestnuts; finely chopped 100g apricots 5g garlic powder 4tbsp panko 2tbsp wholegrain mustard 5g rosemary; finely chopped 10g sage; finely chopped Gravy: 1kg Chicken wings 250g Onions; sliced 200g Carrots; sliced 100g Parsnips; sliced 1 Garlic bulb 200ml white wine 200ml port 1 litre chicken stock 3 Thyme springs 3 Rosemary springs Parsley Slurry (1 tbsp flour; 2 tbsp stock/water) 20g Dijon Mustard 5g salt Cabernet Sauvignon; to taste Yorkshire Pudding: 500g eggs (8-9eggs) 350g flour 525g milk 5g salt Honey Glazed Parsnips & Carrots: 600g Carrot 600g Parsnips 75g Rice Flour 100g Sriracha Honey