Put your Christmas cookery questions to Hugh Fearnley-Whittingstall and talk to him about ten years at River Cottage HQ and his new book River Cottage A to Z, Thursday 15 December, 1-2pm

[RachelMumsnet]

Is making your own stuffing worth the effort? What's a tasty alternative to turkey? Hugh Fearnley-Whittingstall will be joining us on Thursday 15th December to solve all your Christmas cookery conundrums and talk about his new book River Cottage A-Z: Our favourite ingredients and how to cook them. Find out Hugh's top tips for cooking with your favourite winter vegetables, fruits, herbs, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars.

Come and chat to Hugh on 15th December between 1 and 2pm or post up your Qs in advance on this thread.

Hi Hugh,

My husband's family are French and they are coming for Christmas Day : how do I cope? How do you cope with your French in-laws, or do you just eat their cheese and think of England?

Any tips much appreciated!

Enjoy the the holidays

OLB.

Which gravy do you prefer?

Hello Hugh

This year I decided to go mad (financially) and have ordered a capon (farmed in France). I am hoping it will be as delicious as those I remember from my childhood Christmas Lunches of the 1950s when our farming relatives gave us a capon every year.

I make my own stuffing which includes sausage meat which I would normally cook separately but would very much like to know if you think the capon will be enhanced by putting the stuffing in the neck end and part way over the breast. I generally just put half a lemon in the parsons nose end. Oh and also, would you start cooking it on its breast to keep the juices in?

Thank you and Happy Christmas

If you had a very tiny oven indeed, as I do and my sister-in-law does what would you cook for a Christmas dinner for 9 people.

Hi Hugh always seen have some orange and sultana panettone left over after Christmas any idea of what I could make with it please

Hello Hugh!
I've been loving all the work you've been doing on food waste. What's your top tip for keeping food waste to a minimum over Christmas?
We normally make turkey pie with our leftovers

Hi Hugh,

Can you suggest a low-protein centrepiece for a Christmas dinner for PKUers. Like a striking vegetable dish or a grand way of serving a vegetable? So we can have the same theatrical type episode as carving the broccoli turkey.

Thank you!

For reasons that escape me I'm the lucky recipient of a 5-6kg Bronze turkey on the 23rd.

In terms of cooking I shall remove the legs and do them separately (probably slow cooked) and roast the the rest of the bird. No stuffing in the cavity .... that will be separate.

But my very important question....

Do I really have to brine the ginormous fucker? And what veg / fruit shall I shove in it?

I've always done crowns and they've been moist and not killed anyone without adding a tonne of salty water to them.

Surely the same logic applies to a whole bird?

Hi Hugh

Do you have any good suggestions for easy to prep (and transport) vegetarian starters?

My inspiration has run dry.

Merry Christmas

Hello Hugh, and welcome to MN. You're famously known as Hugh Fearlessly Eatsitall, is there a food you won't or don't eat as it looks or tastes disgusting?

Hi Hugh,

SIL has asked us to bring canapes on Christmas Day. There is no fridge space and there is zero chance of getting near the oven.

What would you do for room temperature canapes?

Thanks!

P.S Love you doing the animal/environment programmes - more please (with G Monbiot? We liked that too)

Best festive dessert alternative to heavy Christmas pudding please?

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Hi Hugh

This year I'd love to perfect my stuffing (my favourite part of the meal) and to do something meaty and herby with prunes or apricots and chestnuts. Do you have a perfect stuffing recipe using these ingredients or any top tips?

PS- love your books- especially RC year for inspiration each month - and my 6yr old has read her way through your Family book and enjoys planning her next cooking project from it as well as reading about the ingredients. Many thanks.

Hi Hugh
I always baste my turkey like the recipe books say, with its own juices, and as regularly as I can. They still come out a bit on the dry side. Have you any ideas for more flavoursome, moist turkeys? Do you have any unusual ways of moistening your own birds?

Hi Hugh,

Is there anything we can do in the UK to help end the ivory trade ?

Thanks
Claire

Hugh
Do you still enter the local village shows and do you still have animals?
Coming from a rural background, these are the bits of your shows I enjoy best. Also do people that eat your stuff really enjoy the food as much as it appears? I mean the tongues and tripe etc. I'm not being mean- DS and I love the old programmes.

Yes I applaud your efforts on food waste - especially fish and odd shaped vegetables. It's a national disgrace

I am doing beef as a extra meat this year in a roasting bag what can I put in it to complement the dinner.

Dear Hugh

I would also be interested in a good recipe to make brussel sprouts tasty, without using bacon (I don't eat bacon and sausages since it is difficult to find them without nitrites in). I have been on my own food mission to try to learn to like foods I have previously disliked.

p.s. I went on your sweet pastry and bakes course recently and it was really good, I learnt loads. Your River Cottage chefs are amazing, they cooked up the best lunch I have ever eaten!!

Hi Hugh

I have a 16 month old boy who I would love to get involved in growing/foraging/cooking - do you have any suggestions for things I might be able to get him involved with at this age?

We have a little bit of outdoor space and keep (and eat!) our own pigs which he loves, I'd love to grow more of our own food but don't know where to start!

Hello Mumsnet! Great to be back, it’s always a pleasure to talk to you all. Happy to help with any Christmas cooking tips and feel free to ask about anything else that’s on your mind. Let’s go!

Hugh - I am off to a carol service in a minute at school so cant take part live.

I am expecting another baby any day and am hosting boxing day!

Any quick easy ideas for 3 adults, 2 teens and 2 children. Nothing to fussy or complex and we are on a budget too.

Thanks

@Laska5772

Hi Hugh, I am making pies for Boxing day. One will be game (and one chicken ham and leek, ). I want them both to be traditional 'hot' plate pies.. I have never made a game pie before.. I will have Venison, Pigeon Partridge, bacon and ( hopefully rabbit) to put in my pie.

What else should go in? Celery? Onion? And what herbs and spices do you recommend? Will making the gravy with bay and wine (red or white?) overpower the flavour?

Also can I make the filling beforehand and freeze?

So many questions!! but Thanks!

Great - I love a good game pie … it Sounds to me like you’ve got good pie making instincts. You don’t need a lot of spice - just bay leaves and a sprig of thyme and a dash of white wine is good for a gravy. Keep it nice and rich, which you can do by straining it, reducing it and adding it back to the meat. No problem to make the filling beforehand and freeze.