How to Cook Christmas Dinner Like a Chef

[@sobanoodles192]

These guys are a hidden gem. Some of the best cooking content on YT right now.

[@donttrip8282]

I think I am using your videos like therapy, watching you guys cook makes me genuinely happy, it is such a welcome break from world news etc when it all gets too much and cooking is one of my favourite ways to make other people happy.

[@martiningram2373]

Yep, me too 😂

[@daneekaplan4284]

I started butchering my turkey about 4 years ago and it's a game changer. Cooks in less than 2 hourss and it's delicious. I do a dry brine.

[@coyhutt8022]

Have you finished it yet?

[@theven5633]

Yeah dry brine is the hack, you can just make an herb salt, salt the night before dab dry in the morning and let it dry more, super juicy, super crispy.

[@dancharleton]

@@theven5633 If you know, you know!

[@callofpoopy4]

There isn't another channel like this on KZbin. Legends.

[@benjamincjholmes]

Christmas dinner at Fallow sounds like heaven

[@accountnamewithheld]

sounds like hell for my bank account

[@SteveMaGuff]

FANTASTIC episode for the whole dinner!!!!! I love these videos with a good explanation.

[@marklondon9004]

Totally agree with you about turkey. I never had a good one as a kid. Best bits was pigs in blankets and stuffing.

[@icecreamrollscraze]

This is such a great guide for Christmas dinner! The tips for making everything from roast potatoes to Yorkshire puddings are super helpful-can't wait to try them out. Thanks for sharing all these chef secrets!

[@Venser420]

Id love to see a video of beef bourguignon by you guys! Such a winter comfort food.

[@filmcrew3531]

I do my brussels sprouts similar and I get them toasty and golden, but then add ground up ginger snaps and parmesan! Try that also!

[@triplow1]

I prepped and cooked my turkey exactly like this last year. Best turkey ive had by a mile. The legs were unreal done like that!

[@DeliciosoJay]

I love you guys seriously. I have found so many of your videos so helpful. It has made me find a passion to cook.. but cook the right way where I can see where I can correct a few ways of cooking. I guess we are all learning even as chefs.

[@The_table_242]

I’ve never heard the word “crag” as many times in one video. But bravo

[@EvilRedPandaaTV]

been compiling recipes from you guys for a christmas dinner, couldn’t have come at a better time. love how much you share with people

[@psammiad]

Using the leftover sprout skins is a great idea. They usually just go in the bin. Personally I think Yorkshire Pudding does NOT go with a Christmas dinner, but I guess that's up to you.

[@daltoncunningham2762]

You guys are awesome - literally a breath of fresh air in the KZbin cooking world. Great job chefs, the one liners are brilliant, “let’s get crackin on the carrots” “slodgy, slushy mess”

[@ShiftyStans]

I've never seen potatoes that come out almost like a teumpura. Dude. Unreal! Looks delish

[@ianallen738]

Liked without even watching: thanks for throwing your hat into this ring! Looking forward to it.

[@bravo2966]

34:51 Best ratio I've found for Yorkshire Puddings is 2,3,4 200g flour 300ml milk, 4 eggs. Mix it well with a whisk, never a blade. Store in the fridge, overnight if possible. Only season just before pouring. Very hot fat,, very cold batter is the perfect combination. Never open your oven while they're cooking. They'll come out perfect every time.

[@glennstatham960]

His looked better.

[@alext8060]

Ive always loved Brussel sprouts since I was a kid (and hated all the classic kid veggies like peas corn and carrots) and Im definitely trying that recipe. I hate that almost all restaurants just add bacon to them. Adding the outer leaves later on is brilliant, great way to reduce food waste.

[@vannor6531]

Going to doing my sprouts and parsnips and carrots this way this year.

[@NotDavidCameron1]

Insanely good. Best cooking channel on KZbin

[@DStek42]

Fun fact, the reason why Brussels sprouts taste better than what we remember from the 80s is they've been bred to be sweeter.

[@benmcbride101]

Been watching all your videos, this is a belter as normal. Love the chest cams, what you're doing with your hands when cooking looks so fluid and natural. Great content. Love from Belfast.

[@ManeIndian]

Thank you, chef. I was conflicted about what to do this holiday for dinner. Im taking this whole lineup. Bang on.

[@thesuit4820]

Could you guys do a video talking through the sequencing and timing of everything together... Not the recipe or technique for the dishes, but how to plan cooking so it's all ready in time?

[@tumbsor]

Those roasted potatoes look insane! And what a great trick to pour some hot oil on top of them before they go to the oven, will 100% use this in the future thx!

[@rory4016]

what a brilliant channel lads, top quality as usual

[@NGUmrra1n]

Booked for start of January. Can't wait!

[@cawstongreenway]

Amazing!! It all looked so good.

[@stuarthawkes1382]

I'm doing your porchetta recipe this year, first change from turkey in 25 years. Not doing a dry run first either I'm that confident in you chaps.

[@TheRoflbbq]

Looks amazing! I'll definitely be attempting this, thanks for the vid.

[@andrewmacpherson301]

These videos are fantastic, thanks so much! Looking forward to another year of them

[@craigdawson5233]

I'm 100% making those roast potatoes this year. They look ridiculously good.

[@SunnyDelight97]

Oh man amazing cooking tips and recipes!!! Thanks a lot!

[@alexb3998]

It is cup final day for all of us roast dinner cookers, thanks for this, will take some of these tips on

[@Oktopia]

I see you using what looks like a massive spoon in your cooking. At 2:32. What is the technical term for that so I can look for it in stores? It seems so convenient.

[@HardTimesUK]

Yes lads. Another banging video and I’d eat that any Christmas. Love this channel!

[@AshLovesToSkate]

Thanks Chef !

[@TheWabile]

37:43 what are you doing step chef? 😂

[@timstevenson7454]

"Americans got something right... like and subscribe" haha nice

[@nattiex3735]

Just had a mad idea. Parsnip Rosti stuffed with a mixture of confit garlic, mustard and a little honey. Definitely more attention grabbing than deep fried parsnips, but of course I would happily devour any deep fried parsnips I got my hands on.

[@hughraynor8670]

I often toss my roast potatoes in cornflour to get them even more crispy.

[@jopro2000]

Amazing thank you! 🙏

[@andreicfm]

Love the on and off Santa hat

[@phitsf5475]

Delicious. There is a lot of effort shown in the turkey butchering and I appreciate that. Lots of great tips there that I'm excited to try for myself. The turkey bacon rolls look great. I would be wanting to incorporate at least some of the bacon fat into either the gravy or for roasting the vegetables in. There is a distinct lack of ham in this video. Is it possible to cook a very, very, frozen large lump of gammon well? I have a good chunky piece in the freezer right now but I'm at a loss for how to not f- it up. It had a good layer of fat but I'm not sure it's possible to salvage properly after a defrosting.

[@henrywrover2]

Wasn't expecting a Bedfordshire shout-out!

[@Sharp.Penguin00]

Thank you for the video! Could you possibly do a video on how to make brown chicken stock please? That would help me out a lot. Thank you!!

[@padders1068]

Yes Chefs! Brilliant looking delicious food, with some great tips! 🙂😋❤

[@pittypatterputzzler5311]

Them chef's need a good DJ that makes cooking more fun. Her Is A Person That Will Blow Out All Of You Brains! Fonki Cheff is his name.

[@MrElliottDuran]

What kind of chopping board is being used in the sprouts & stuffing section? Is it just a regular plastic board thats been well used or something different?

[@martinelliott9961]

Sprouts with saratcha! Interesting! Trying that!

[@timtwotone3561]

Merry Christmas to you all! Love your channel. Very jealous of Gary! Jingle bells from Oz!👍🙏🦘

[@stop_spying_on_me]

no no 😂 wedding ring, grateful for efforts recipe thanks

[@ReRiderChi]

Great content

[@ejstavers587]

christmas drinking game - take a shot everytime he says "crag" when making roasties

[@paulvenn4447]

Merry Christmas and a Happy New Year to you Jack and Will! Hope 2025 continues to bring you both all the success you deserve. Cheers from Straya

[@sebcreed9835]

I consider myself a pretty good cook, to the point of not ordering dishes in a restaurant that I make at home. All these extra little steps that these guys do to take a dish from 85% to the 100 percentile really differenciate the "good" from the pros. Taking the art of food to the highest level. Fascinating to watch the methodology. The prices they charge don't break the bank and are more than justified. If I ever go to the UK I would absolutely have to stop by for a meal. Bravo! 👏

[@jopro2000]

So if you have one oven - will i do the spuds, then the yorkshire puddings and then add the spuds towards the last 10 minutes to heat the potatoes back up again? How do I keep my spuds warm 😲😬

[@matthewricketts5330]

Very interesting video and it made me hungry too

[@Faethon888]

re parsnips - you can just bake them if cooking at home, they turn out great too

[@liamfinch4129]

Love to eat at this restaurant, but no way can I afford to. Love the channel!

[@bluewordsme2]

i love love your restaurant so much...been there 3 times (i live in toronto, canada) and sent my son and fiance there last year for their birthday......btw, Gary from @garyeats just did a brillliant review of your sunday roast....here is a vid...he is shy and humble guy, and like you, just loves down to earth good cooking...excited to return in januaray when my wife and i return....HAPPY CHRISTMAS AND HOLIDAYS FALLOW...all the best from toronto, bob

[@efc1690]

Re soaking spuds overnight - can they be left out or do they need to be put in the fridge and / or covered?? Thanks!!! Got family around for Christmas and your vids are helping to put everything together 🙏🏽

[@THEDAVMAN100]

Would always have thought to ditch the potato water aswell,cheers chef 👌

[@aaronofkong1830]

Out of curiosity, what happens if you store the Yorkie batter in a metal container?

[@DiLLZGFX]

How do you keep all the food warm whilst serving? What order do you cook it ?

[@DrZZZee]

8:12 what's wrong with simply using a strainer or smth to distribute the fat more evenly?

[@asepsisaficionado7376]

The narrating chefs talking with their mouths full after finishing each dish, I wonder why that is 😂

[@phillipmillington5190]

I heard about a method chefs do when they are serving christmas dinners for large seatings with high turnaround, where they cook the turkeys the day before and slice them. Then on the day they reheat the slices in a deep tray with butter and turkey stock, cover in foil and 180c for 30 mins... what are your thoughts on this and what impact would it have on the meat?

[@boater_rob]

Proper cooking. 'Gary Eats' enjoyed his Christmas lunch at your restaurant. He gave it 10/10

[@alisonandguywildlifephotograph]

Hi there … great series …… we have a pub … just acquired a rational oven and going to start meals again … starting with Sunday roast…my line of thinking was ,cook the beef/lamb/pork overnight slow…steam all the veg in the morning …and use the oven during service for rolling roast potatoes and Yorkshire puddings…what settings to do both please? 🙏

[@lexm5871]

I would be interested in what kind of pan that is that you put in the oven then on your hotplate for the gravy. Also, y'all could make a killing with affiliate links for products you use in your cooking.

[@richardh50]

Can you cook boil the roast spuds up front & keep in fridge until you roast them ?

[@aboukirman3508]

Yes, they make the best roasties!!!😋

[@colinbrown7947]

Wow! Stuffing is totally different in the UK

[@jwalker19931]

3/4 per person?! Christmas is no time to diet my friend!!!

[@sambomcl]

Top fluffing!! Those roasties look bastard amazing!!

[@beanman8573]

jesus fellas these videos are great

[@xaap8408]

any fallow video gets a upvote from me without even watching it because i know its gonna be good!

[@Nancy-w7f3g]

Thanks for sharing such valuable information! I need some advice: My OKX wallet holds some USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). What's the best way to send them to Binance?

[@Knightsaysnee]

Loved everything other than than the Yorkies, proper yorkies have more of a doughy bottom…

[@DeSousm]

Just out of interest, what kind of oil do you use to do the majority of your cooking?

[@bigchieffff]

Not them, but for me it depends what kind of meal are you making and what are your preferences. For example, I´m from Spain and for most of my meals I use olive oil, but If I´m going to make a stir fry or an egg fried rice I´d chose some more neutral oil such as sunflower. You also have to consider the smoke point of the oil you´re using, for deep frying sunflower, canola etc are the best. Some people tend to demonize this or that oil or butter. I think is matter of preference culture and pragmatism (like you wouldn't deep fry with butter)

[@danielhendry8376]

Olive oil is not great for roasts you want goose/duck/beef fat

[@daydreamingwill8194]

Is the brine 10% salt by weight or volume?

[@brankojovanoski9600]

Let’s Go!!!

[@raideurng2508]

The secret as always, is butter.

[@francesoxberry6816]

YES CHEF

[@jizzchief]

is it true that after Christmas that you guys want to come to Phuket to hang out and eat heaps of awesome thai food? That's what I heard anyway

[@arcaneire]

How on earth would you scale up the sprout recipe to 1000 plates with the amount of pan space and time they need :O

[@nattiex3735]

Larger pans. Prep and char the sprouts ahead of service, cool and store in the fridge, and finish cooking (add butter/ cover and steam) when the orders come in. The sauces added at the end are pre-prepared, so time is saved there.

[@roshanp9840]

Could you guys show an edible version of the superveg shown by Bryan Johnson? Maybe do a collab with him. It would be nice to have proper chefs turn that thing declicious so that we can have a healthy dish on the regular.

[@jw11000]

casually introduces the light chicken stock which is actually the bollocks of the sauce.

[@Bradrackas]

Neither do carrots and parsnips!

[@ch420newsteam]

Roast potatoes look like they were made ages ago. Nothing fresh about that segment. :~P

[@adenwellsmith6908]

Bread sauce? What!!!Where's the bread sauce? The other christmas sauce is Cumberland. So good, hot or cold.

[@kitebarbie]

I live in the US and I am astounded at how red your turkey is compared to ours… ours are all whitish or grayish meat when raw… nothing red or even close to pink… and we wonder why the rates of colon cancers are through the roof with our GMO and industrial food system….

[@xc3ptiona1]

I skip levels of "Trial and error" difficulty when I watch your content.

[@barrymartin3054]

Fancy myself a bit of a home chef especially a roast dinner but I’ve got to say I’ll definitely be using a few of your tips to up my game in future. You’ve made every other famous and less so chefs look a bit stupid regarding there xmas dinners in my humble… Already subscribed but thanks for your incredibly helpful ‘chefy’ content. I’ll be going with carrot and parsnip,Yorkshire and gravy tips in future. Thank you and hope you guys have a fantastic Christmas.

[@RichardHayhoe]

Magical video. But 3 roasties per person? Not when I'm at a Toby carvery it ain't lads...

[@cheeseball-44]

Boil the sprouts in sugar water before putting them on the pan. The sugar takes the bitterness out

[@shakir4969]

"Too much rosemary can be almost medicinal" 11:36 . Buddy you friend just did that with the potatoes.

[@richandglorious]

no because you don't eat it directly, but flavour the oil!

[@tdylan]

​@@richandglorious Thank you for illustrating the difference to him. Commenting for engagement.

[@lukebarnes3157]

Incorrect, that rosemary went in for the last 10 minutes whole to flavour the oil, not chopped through the dish itself as is here

[@whittysworkshop982]

I reckon your muffin tins need a scrub Chef. Ive worked on washup before, theres no way id let those tins leave my hands lookin like that.