Need some Inspiration for This Year’s Christmas Buffet?

Michelin-starred Superyacht chef Danny Davies has put together a complete guide to help you create the tastiest festive feast.

For tips and tricks, continue reading:

Danny Davies’ top tips for the perfect crispy roast potatoes:

Ingredients:

1. Idaho Potatoes
2. Salt
3. Sweet paprika
4. Celery salt
5. Black pepper
6. Thyme
7. Rice Flour

Instructions:

1. Bring a large pot of salted water to the boil and add my potatoes for around 8-12 minutes.
2. Once boiled, take them out, and leave them out to drain and cool (This makes the fluff up).
3. Grab a large bowl and mix sweet paprika, celery salt, black pepper, fresh thyme, and a little rice flour and toss the potatoes in this blend.
4. Get a roasting tray very hot in the oven 350-375*f and oil and butter before adding the potatoes.
5. Roast for 30-40 mins or until golden brown.

How to cook the tastiest turkey:

Ingredients:

1. Whole turkey
2. Brine
3. Sugar
4. Salt
5. Lemon Zest
6. Black Pepper
7. Bay leaf
8. Garlic
9. Onion Powder

Instructions:

1. Make a wet brine and brine the whole turkey in there for 2 to 3 days
2. Rinse off and pat dry
3. Use a 50/50 blend of sugar and salt with lemon zest, black pepper, bay leaf, garlic, and onion powder to dry rub the whole turkey
4. Allow it one more day in the fridge
5. Use a 50/50 blend of sugar and salt with lemon zest, black pepper, bay leaf, garlic, and onion powder to dry rub the whole turkey
6. Cook the whole bird at 350*f for 1 hr plus 20mins for every lb the bird weights, basting every 20mins or so after the first 1hr to get that lovely shine and golden brown finish.

The perfect festive veg combination:

“For the veg, you can’t beat a good amount of roasted root veggies alongside Mac and cheese, mashed sweet potatoes, and lashing of gravy to top it off.”

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