The Pat Kenny Show Gareth Mullins on what to cook this Christmas Eve
Dec 24, 2025
Gareth Mullins, Executive Chef at Anantara The Marker Hotel and co-host of 'Dishing It Out', shares delectable tips for a stress-free Christmas Eve. He emphasizes keeping the main meal simple and emphasizes the importance of prep work. Learn how to achieve perfectly crispy roast potatoes with duck fat, and discover easy dessert alternatives like tiramisu. Mullins also covers essential kitchen hacks, from moistening ham to making gravy from roasted chicken wings. His insights are perfect for anyone looking to elevate their festive feast!
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Prep Easy Desserts Ahead
- Make easy desserts today like tiramisu using shop ladyfingers or pre-prep chocolate fondants for reheating.
- Prep now so you can finish with minimal effort and serve warm next day.
Turn Leftovers Into Pie
- Refrigerate leftovers promptly, portion and freeze or make a turkey-and-leek pie for St Stephen's Day.
- Sauté leeks, add roux, milk and stock, fold in diced turkey and ham, top with puff pastry and bake.
Dry-Brine For Crispy Skin
- Dry-brine the turkey by seasoning well and leaving it in the fridge to draw out moisture.
- Pat the bird dry before roasting and avoid extra seasoning to achieve crisp skin.