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Masterchef winner Kenny Tutt won the famous BBC food programme in 2018. He now runs Tutt’s Street Food and Ox Block in Brighton.
He discussed his ultimate Christmas turkey gravy recipe with Express.co.uk.
Made with juices from the turkey pan, it will perfectly complement your bird.
Adding wine, gravy powder, and red currant jelly, the gravy has a delicious festive twist.
So, how can you make this delicious side?
Kenny Tutt’s gravy recipe
Kenny makes his gravy with the juices from his roast turkey.
He adds a kick of flavour with star anise and white wine.
Kenny told Express.co.uk: “Cook your turkey on a bed of celery, carrots, onions, two star anise and salt and pepper.
“When your bird is done, place it on your serving dish to rest and then put the roasting pan over a medium heat.
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“Deglaze the pan with a generous splash of white wine.
“Cook for two minutes making sure to scrape off any caramelised bits and then pass the liquid into a large saucepan.
“Add a spoonful of good gravy powder and red currant jelly with a splash of water and reduce for five to 10 minutes to your desired thickness while stirring regularly for a perfect gravy.
“For a little extra luxury, stir in a knob of butter.”
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Trimmings make a Christmas dinner, and another chef has given his advice on how to “jazz them up”.
Gaz Oakley explained to Express.co.uk readers inventive ways to make the most of their sides with his Christmas trimmings recipes.
The chef, known as the Avant-Garde Vegan, uses orange juice to add flavour to his carrots.
He adds sweet maple syrup to his parsnips.
What roast is complete without a Yorkshire pudding?
Although it is traditionally served with beef, the side is a part of many people’s Christmas dinner.
Chefs at British YouTube cooking channel SORTEDfood discussed how to make the best Yorkshire’s, serving up the ultimate Yokrshire pudding recipe tips.
Head chef Ben Ebbrell gave Express.co.uk his top tips.
This included the “perfect” ratio of ingredients.
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