How to tackle RecipeTin Eats’ Christmas feast

Here are three things to know about RecipeTin Eats’ French-born head chef, Jean-Baptiste Alexandre and me.

1. We’re food snobs – but not in a stuffy way. We just like damn tasty food, made from scratch rather than using packet mixes, and we’re extra particular about serving great food for special occasions, such as Christmas.
2. Second, we are both from modest backgrounds, so we have a “thing” about ensuring our recipes work so we don’t waste your money. Every recipe we publish for Good Food and on my website, RecipeTin Eats, is tested at least five times. They have also been given the tick of approval by my dog, Dozer*.
3. Third, while flavour is always first and foremost, we also like to make food look good. We want your turkey to have a perfect glossy shine, but also be impossibly juicy all the way through. We want your ham to have the best-looking glaze on the block – but also the tastiest. We want your trifle to have razor-sharp neat layers but it’s the flavour that everyone will be talking about for weeks to come.

This year, with budgets tighter than ever, we hope you can plan your Christmas menu around our classic recipes knowing they have been thoroughly tried and tested, and taste even better than they look.

The menu for Christmas 2023 includes a game-changing glazed turkey breast, my signature maple-glazed ham recipe, and my beautiful, classic trifle recipe. We hope you enjoy them as much as we all do.

*Dozer is RecipeTin Eats’ self-appointed official taste tester. Problem is, he thinks everything tastes amazing. Except kale, that is.