FashioNews: Kitchen hacks for Christmas 😏

FESTIVE TIPS FROM TEAM CAIGER. NO.2

Tip. No.1

You can peel and boil your potatoes in advance, drain them and leave them to steam dry, then toss them in a bit of oil and freeze them until the day - then just tip them straight into your hot oil in your tray and roast as normal.

Tip. No.2

The same can be said for prepping carrots and parsnips the day before - they can just be tossed in oil and kept in a tupperware in the fridge ready to roast the next day. Make the stuffing the day before, red cabbage can be braised the day before too.

Tip. No. 3

At Caiger & Co we love to slow roast our turkey legs in stock and wine, and serve them pulled alongside a turkey crown. The legs can be done in advance, and the cooking juices reserved as the base for your gravy, so it's a win win! Cooking the crown alone saves a lot of cooking time on the day, and an overnight brine or even just a few hours the day before, ensures tender, well seasoned breast meat with far less risk of overcooking and going dry.