Christmas cooking tips from Tom Kerridge

What's the best Christmas starter?

"You don’t need to overcomplicate it – a bit of good-quality smoked salmon on blinis or rye bread with a dollop of crème fraiche and some capers feels properly celebratory."

How do I stop the turkey from drying out?

"Choosing a good-quality bird is half the battle – and M&S has that covered. Brine your turkey the day before in salt and water, or opt for a pre-brined bird (like the M&S Free Range Maple Glazed Turkey Crown). Make sure you rest the turkey for at least 30 minutes when it comes out of the oven for the best flavour. As a bonus, this also frees up space in your oven for your veggies and pigs in blankets."

How do I get crispy roast potatoes?

"Firstly, just gently poach them in salted boiling water. Don’t do that thing of shaking them with the lid on once they’re cooked – just gently take them out of the water with a slotted spoon, then leave them to dry on a tray at room temperature to form a crust around the edges – that’s the bit that goes extra craggly and crispy. You can do all of this the day before, if you like. Then preheat the oil in your roasting tray, and make sure there’s plenty of space between your roasties in the tray – if they’re piled up on top of each other, they’ll steam, rather than roast."

How do you make the tastiest Christmas veg?

"It’s all about building layers of flavour and balancing sweetness, seasoning and acidity. Think clementine zest and cranberries in your red cabbage, pancetta and chestnuts in your sprouts, and a drizzle of maple on your roasted root veg."

How do I time Christmas dinner?

"Plan ahead and make a list of what you need to do on the day. Prep as much as you can the day before – you can prep all your veg and cook things like carrots and red cabbage in advance, then reheat. On Christmas morning, take your turkey out of the fridge first thing to allow it to come to room temperature."

What's the best way to use up leftovers?

“The leftovers are one of the best bits about Christmas food! Use up what's left of the cheeseboard in my epic three-cheese toastie recipe, or shred carrots and cabbage into a colourful festive slaw, and serve up with these Christmas tacos. If you’ve got some dark leafy greens, throw them into this soothing, super-juicy turkey orzo soup. And you didn’t ask, but this panettone bread and butter pud is a total favourite in my house – great if you’ve got a few slices of panettone leftover, all layered up with cinnamon-spiked butter and festive custard.”

How do I keep Christmas pudding from going dry?

"Christmas pudding is one thing I’d be tempted to buy rather than make – there are some brilliant quality pre-made versions these days (try this Pecan and Panettone Pudding). If you're making it from scratch, the key is soaking the fruits to keep the moist texture. Try this classic Christmas pudding recipe from the M&S Food team. Either way, serve with lashings of custard or brandy butter."