The festive season brings with it a galaxy of delights, and for countless folk, the crowning glory is the Christmas dinner. The preparation scramble is real, yet a world of helpful recipes waits to ease the load.
Culinary titan Mary Berry is the go-to authority on crafting a stellar home-cooked feast, and her sage advice never goes amiss, especially when it comes to her famed roast spud technique.
Berry’s method is surprisingly straightforward; beyond tatties and a pinch of salt, you’ll only need a trio of extra elements: goose fat or veggie oil, a handful of thyme twigs, and a shake of semolina, reports the Express.
Her wisdom? “A roast potato should be ultra crispy and golden on the outside with a fluffy light middle. Par-boiling and roughing them up before roasting gives a lovely crunchy exterior and the semolina adds an extra crunchy coating.”
But the ultimate cooking hack to achieving peak crispiness lies in a double bake. She advises: “You can prepare the potatoes up to 12 hours ahead of serving. The potatoes can be part-roasted for 35 minutes until golden. Then, before serving, roast again in the hot oven for about 20 minutes.”
With this foolproof technique, your festive banquet is bound to reach new heights of deliciousness.
This quick and simple recipe is just one of many festive offerings from Mary Berry. Whether you’re after a succulent roast chicken or beef, or even fancy whipping up your own Yorkshire puddings, the queen of home cooking has got you covered.
With her guidance, your Christmas dinner is sure to be a hit with everyone.
Mary Berry is a treasure trove of recipes that can make festive cooking easier – and tastier. If you’re stuck for stuffing ideas, then look no further than the cooking queen’s traditional recipe.
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