Guy Fawkes is an English thing :fist:

At least you get a bank holiday in October, I don't know why people refer to Halloween and Guy Fawkes as holidays as they are not, more celebrations without the day off.

I'm not fussed that much with Christmas Dinner because its just a roast with a few added extras. Its the bubble and squeak for Boxing Day that makes me moist.

All of it but pigs in blankets

Bubble and Squeak - mmmm. I love it with bacon and a liberal dollop of brown sauce, and bread and butter.

I thought there was only me who loved it.

Do you coat/baste your roasters with goose fat Jenny - I do, and it makes them even more delicious.

Eating it

....Cooking Christmas Dinner with Kirk and Jenny thread..?...

:laugh: A great idea - I love Jenny.

Goose fat? :yuk:
Roasties have to be done around the meat. :hmph:

...we'll look forward to the thread then, Kirk and both of your tips on the perfect Christmas Day lunch ..:laugh:...

I use goose fat, I find if I do the roast potatoes around the meat they're too moist and don't crisp up enough

Do you think we should do it in a style similat to my garden makeover thread Ammi? You know with photos as the meal progresses. :laugh:

Bravo. (I thought I was the only one :laugh:) It DOES actually make them crisper though. Kizzy should try it.

Yeah, Goose fat and salt mmmm, I have to have crispy roast potatoes

Goosefat and shaking the par boiled potatoes so they fluff up before covering in the hot fat, given the shops pile up on tins of goose fat during the Pre Christmas season I don't think it's a big secret and lots of people do it.

...stop trying to get cheeky photos of young Jenny, Kirk../I know your game there...

Near the end (when the meat juices are clear) either take the meat out and drain the juice into a cup to separate the fat from the stock, then put the spuds in the meaty tray back in the oven, or put the meat back too if you like a nice crackle or you have a glaze to add. mmmmmm hungry!!!! :)

Me too Niamh. When I have eaten at my relatives houses in the past and they did serve roasters done in the same pan as the joint, it was kinda 'hit and miss' whether the roasters were crispy or soft or part of each - a kind of 'lottery' - but goose fat roasters always come out crispy.

Yep that works as well, goosefat roasties have been pushed by the celeb chefs for years

omg I have to stop reading this thread, I'm so hungry right now :laugh: I might try that with a few of them this year and see how they turn out