CHRISTMAS dinner – fabulous or frantic? Costly and chaotic or creative and cut-price?
Planning the festive do can be a stressful occasion, but it does not have to be.
The Glasgow Times teamed up with students from Glasgow City College and Scotland’s National Chef Gary Maclean to gather together some hints and tips on how to save time and money on the big day.
Cooking Christmas dinner (Image: Getty)
Sam Hunt, 18, is studying Level 6 Professional Cookery and works part-time at Ramon Dayo as a kitchen assistant, but is hoping to “rise up the ranks.”
“My top tip is – choose a simple menu,” he said.
“Keeping it simple is always the way to go, especially if you want to focus on quality and not stress yourself out in the kitchen.”
Sam also advises: “Pick a few crowd-pleasers. Instead of trying to impress with loads of complicated dishes, choose a few classics that everyone will love. For example, a perfectly roasted turkey, a couple of tasty sides, and one or two desserts are more than enough to make people happy.”
And finally, he adds: “Stick to what you know. The best advice I’ve learned is to cook recipes you’re already comfortable with.”
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Marcus Bednarek, 16, who is in his first year of a Level 5 Professional Cookery course, also works as a kitchen porter at the Hilton Double Tree.
His top tips, he says, are: “Share the load – go pot luck style and ask everyone to bring a dish, it’s a cool way to share the work and end up with a more exciting menu. Plus, it’s always fun to try other people’s recipes.
“Delegate tasks and take care of washing up as you go, and do as much as you can the day before, like chopping veggies, prepping sauces, or even making desserts.”
Marcus adds: “Keep it casual. Not everything has to be perfect. And have a good playlist. This might sound random, but having a good playlist going can set the mood and keep you motivated while cooking.”
Mince pies (Image: Getty)
Lewis Murray, 22, is a Level 5 Professional Cookery student and kitchen assistant at Celino’s.
“I have always loved food growing up, and have always wanted to cook,” said Lewis, whose advice is to “make use of leftovers.”
He explains: “With a bit of planning, you can save yourself time and money by turning extras into new, delicious meals. For example, roast a bigger turkey than you need, and you’ll have plenty for sandwiches, soups, or a hearty casserole the next day.
“Leftovers don’t have to be boring. Try turning mashed potatoes into crispy potato cakes for breakfast; using extra roasted veggies in a frittata or pasta dish, or shredding leftover turkey for tacos or adding it to a creamy risotto.”
Lewis also advises: “Store smartly – pack leftovers into labelled containers and freeze anything you won’t eat in the next couple of days.
“Save those turkey bones or veggie scraps to make a rich, homemade stock. It’s perfect for soups or sauces and makes the most out of ingredients you’d normally toss.”
Abbie Niven, 17, is in her second year of the Professional Cookery course.
“Create a detailed menu,” she says. “Having a menu ready helps you stay focused, avoid last-minute decisions, and stick to what you actually need.
“Make a shopping list and stick to it. That will save money and avoid waste.”
She adds: “Double-check your kitchen equipment – roasting trays, thermometer…there’s nothing worse than realising you’re missing something halfway through cooking.”
Stacey Hawes, 36, a commis chef at The Smoking Fox, is also in her second year of the Professional Cookery course.
“Starting college has been life changing for me I have learned a lot of new things,” she says.
Stacey’s top tip is to “make use of slow cookers and instant pots” if you have them.
She adds: “These can be a total game-changer. Set it and forget it – you can prep everything the night before – like stews, casseroles, or even mashed potatoes – and let them cook while you handle other things.”
And a final word from TV chef, awardwinner and former Masterchef The Professionals champion Gary?
“Plan, plan and plan again,” he says. “I know it’s boring, but it’s vital. Plan what you are going to serve, plan when you are going to prepare it and plan how you are going to deliver it.”