The Ultimate Roast Dinner (With Some Celebrity Chef Christmas Upgrades)

There’s something deeply comforting about a proper roast dinner. It’s the epitome of Britishness and something many of us look forward to every week. Memories of being a child at home and the smells coming from the kitchen, can evoke all sorts of feelings. But let’s face it, there are roast dinners and there are “ROAST DINNERS”! Getting your roast to next level deliciousness can leave your family or guests wanting that second or third helping - the golden crunchy potatoes, the perfectly cooked meat, the extra touches to the vegetables. It’s a Sunday staple, a special occasion, and the centrepiece of Christmas Day.

 

As December arrives, many of us start thinking about levelling up our roast-game. Whether you’re cooking for two or feeding a house full of guests, your festive roast dinner comes down to three things: good preparation, clever technique, and a little extra flair where it counts.

 

Here’s how to master the ultimate roast, plus some brilliant Christmas Day upgrades inspired by celebrity chefs.

 

The Star of the Show: Perfect Roast Turkey

Phil Vickery, a popular favourite on This Morning, has an ultimate roast turkey method, that reduces cooking time while keeping your turkey moist and juicy:

 

- Start by preheating your oven to Gas 6 / 200°C / 180°C fan / 400°F.
- The roasting tray needs a generous amount of liquid - stock, water, and white wine.
- Bring that liquid to a full, rolling boil on the hob with the turkey sitting in the tray on a trivet of vegetables - carrots, onions, celery.
- Once hot, seal the tray extremely tightly with foil - this is key, as the trapped steam is what keeps the meat juicy.
- Keep the tray on the heat for about 5 minutes, letting everything bubble vigorously under the foil.
- Then transfer it carefully to the hot oven to finish cooking - a 5kg stuffed turkey should only need 2.5 hours. Then remove the foil to brown off.

- Rest under foil and 2 tea towels for at least an hour and use all the pan juices for your gravy.

 

Because this method uses steam and high heat, the cooking time is much shorter than traditional recipes. It also adapts well to different oven types - remember that every oven behaves differently, so do keep an eye on yours as it cooks.

The result is a tender, beautifully moist turkey in a fraction of the usual time, plus a tray full of flavourful juices ready for the gravy.

 

Roast Potatoes That Steal the Show

No roast dinner is complete without the potatoes. People will talk about them. People will remember them. They might even judge you a little on them.

 

Luckily, Jamie Oliver has a fool-proof trick to create the perfect crispy-fluffy combo:

Bring your potatoes to the boil and simmer for 7 minutes. Once drained, shake them in the saucepan with the lid on to fluff the outsides. Put in your tray of hot oil, butter or goose fat and toss and cook for about 40 minutes. During cooking when they start to crisp, remove from the oven and using a potato masher, gently squash each one to maximise the surface area. Pop back in the oven to crisp up even more.
This creates craggy edges that turn irresistibly crispy in the oven and soak up flavoured fat like a dream.

 

Adding herbs and / or garlic during cooking can really enhance the flavour to chef levels!

 

Vegetables With a Little Extra Love

Vegetables can be the secret heroes of a great roast, especially when given a finish worthy of Gordon Ramsay.

 

Gordon Ramsay’s Festive Vegetable Upgrade:
• Drizzle honey over roasted carrots and parsnips for a glossy, caramelised finish
• Add toasted pumpkin seeds (pepitas) mixed with salt and chilli flakes for crunch
• Roast until golden and finish with fresh herbs for colour and brightness

 

These little touches turn everyday veg into something that feels restaurant-level without any fuss.

 

 

 

Brussel Sprouts – Love Them or Hate Them?

Feared by children, loved by many adults, here is a little tip on pimping up your sprouts.

 

Fry some cubed pancetta until crispy, add some crumbled cooked chestnuts, a dollop of wholegrain mustard and some single cream and once combined, stir into your cooked and drained brussels for a luxurious twist! Even the haters may enjoy some of these delightful gems!

 

Gravy: The Unsung Hero

Great gravy ties everything together. Use the turkey’s resting juices, a splash of white wine or cider, and the caramelised bits from the roasting tray. Simmer until glossy, season well, and keep warm until serving. Sieve out the bits and a little butter whisked in at the end doesn’t hurt either.

 

Bringing It All Together

The ultimate roast dinner is all about balance - crisp potatoes, succulent meat, sweet, glazed vegetables, vibrant greens, a great gravy, and a relaxed cook at the helm. It’s the kind of meal that brings people together without overcomplicating things.

 

Whether it’s a Sunday roast or the full Christmas Day feast, these chef-inspired tips will help you serve up something warm, comforting, and crowd-pleasing - and if you’re dreaming of a kitchen that makes hosting even easier, Gardiner Haskins is right here with the inspiration and expertise to bring it to life.