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Lauren Taylor chats to the TV chef about his tips and tricks for everything from the turkey to the sprouts. (James Murphy/PA) In a restaurant kitchen, even professional chefs don’t have to make every element of a three-course meal. But at Christmas, “When you’re cooking at home, you have to do everything,” says Rick Stein, “therefore your timing has to be really good. In a restaurant kitchen you’re doing four or five things really, and nothing else, also they’re all part of t

From luxe limited editions and gorgeous wine gifts to snazzy spirits, these drinks are full of Christmas cheer. Raise a glass to Christmas celebrations with these liquid gifting ideas (Ron Santiago De Cuba/PA) With the holiday season coming into full swing and twinkling lights signalling it’s time to think about what to tuck under the tree, liquid gifts can be a lifesaver. Especially if you’re pressie buying for that hard-to-please person, know they love all things wine, or l

Perfect autumnal comfort food. James Martin’s Welsh rarebit with bacon and chutney (Dan Jones/PA) “One of the greatest chefs of the modern era was Gary Rhodes. People really underestimate how good he was and how he revolutionised the food scene using top-quality UK produce,” says James Martin. “One of his trademark dishes was a smoked haddock Welsh rarebit with confit tomatoes. Bettys Tea Room in York does a Welsh rarebit on toast with tomato chutney and it’s bloody delicious

A classic dessert with a twist. James Martin’s sticky toffee pudding with miso caramel sauce and clotted cream (Dan Jones/PA) “There are loads of variations of sticky toffee pudding, and I love to put my own spin on it,” says James Martin. “Miso is a brilliant savoury ingredient and when added to caramel it’s amazing, but it has to be high-quality miso!” Sticky toffee pudding with miso caramel sauce and clotted cream Ingredients: (Serves 6) 290ml boiling water 200g stoned dat

This recipe is inspired by traditional Irish soda bread. Clodagh McKenna’s seeded cheddar sunflower bread recipe (David Loftus/PA) “Beautiful, isn’t it? This recipe is based on the wonderful traditional Irish soda bread that the whole world should know how to make,” says This Morning resident chef Clodagh McKenna. “I’ve added Cheddar for flavour, but leave that out for the classic recipe. This loaf is cut into wedges, so every person can tear off their own, and they make it l

A simple sirloin that will become a staple dish. Gaucho’s churrasco de chorizo (Sam A. Harris/PA) “One of Gaucho’s original offerings, this steak borrows the word churrasco from the Brazilian equivalent to asado,” explains Gaucho culinary director Anthony Ekizian. “It is a butterfly- cut, marinated sirloin and delivers a bold, smoky South American char. For the best results, choose steaks that are around eight centimetres thick.” Gaucho’s churrasco de chorizo Ingredients: (Se

Cardiff just got a serious flavour upgrade with Hickory’s Smokehouse, serving up an authentic taste of the Deep South. Hickory's Smokehouse Cardiff From the moment you walk in, it’s all rustic wood, twinkling lights and the hum of blues and barbecue. The vibe? Straight out of Louisiana with a dash of Tennessee swagger. Hickory's Smokehouse Cardiff We kicked off with a round of appetisers that hit harder than a Southern sunrise. The Brisket Popcorn Bites were melt-in-your-mout

Make the season sparkle at The Vale Resort with the gift of time well spent, think indulgent escapes, gourmet feasts and one-of-a-kind experiences designed to delight everyone on your list. The Vale Resort Overnight stays Midweek Dinner, Bed & Breakfast Break (from £190 for two) The perfect midweek retreat, including a delicious three-course dinner, a restful night’s sleep in a beautifully appointed room and a hearty Welsh breakfast. Spiced Rum Making B&B Break (from £299 for

If you’ve never made focaccia, this is easy – but takes time. Samin Nosrat’s sky-high focaccia (Aya Brackett/PA “I’ve spent years tweaking and perfecting this golden, chewy focaccia recipe, which I originally developed for the Salt, Fat, Acid, Heat documentary series,” says chef Samin Nosrat. “Since then, I’ve replaced plain flour with strong white flour, whose higher protein content allows for more height and chew. I also added a few strategic turns, or folds, of the dough a

Here’s the secret to succulent chicken. Samin Nosrat’s joojeh kabob roast chicken recipe (Aya Brackett/PA) “Growing up, my family didn’t eat out very often,” says chef Samin Nosrat. “But when we did, it was almost always at a Persian chelo kababi, where we’d each order a humongous platter of buttery saffron rice topped with two skewers of grilled meat and a grilled tomato. “We each had our favourites, and mine was invariably joojeh kabob – tender, tangy pieces of saffron-and-