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.
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.
You guys are awesome - literally a breath of fresh air in the UA-cam cooking world. Great job chefs, the one liners are brilliant, “let’s get crackin on the carrots” “slodgy, slushy mess”
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!
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! 👏
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.
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!
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
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?
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.
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.
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?
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 🙏🏽
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)
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.
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?
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.
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.
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.
whilst good quality food is nice, most chefs fail to realise that at a party, gathering, event, or some such ;; the food is not that important. dont turn your house into a restaurant. a house is a place for family not customers. especially at christmas. keep these techniques elsewhere. nothing wrong with grandmas roast potatoes. they will always taste better than yours.
I can't say anything negative about any of this, BUT I still stand by James Martin's (Yorkshireman) Yorkshire puddings. I always have to remind myself what the recipe is before I cook them but his method has worked for me every time.
Use chicken bones and not chicken wings to save money/meat. Debone a couple of packets of raw chicken thighs and drumsticks, until you have a roasting tin worth of bones, add fat (pre jarred chicken or duck fat is readily available in the supermarket) and roast until the bones have browned and released their juices. Then just follow the rest of the recipe. Use cheaper wine, or half wine/half chicken stock, or another alcohol that is cheaper than wine like cider. Freeze the meat to use later in various recipes, from chicken pie to chicken curry to chicken pasta bake.
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….
Siracha on sprouts? Dangerous territory. Definitely don't use that famous chinese brand of chilli sauce. I don't know how your own siracha sauce is like but still, it's a strong wtf from me. I'm a big fan of tomato and chilli spice but you're distracting too hard from the caramelised buttery sprout flavour. Maybe if the end result is subtle enough you will get away with it but you're walking a fine line.
I'm sure there is a place for sriracha sprouts but it's not on a traditional christmas roast, chucking 'stuff' at good local ingredients rarely enhances them all you end up with is a clash of disparate flavours
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.
Have you finished it yet?
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.
@@theven5633 If you know, you know!
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.
His looked better.
Id love to see a video of beef bourguignon by you guys! Such a winter comfort food.
Totally agree with you about turkey. I never had a good one as a kid. Best bits was pigs in blankets and stuffing.
You guys are awesome - literally a breath of fresh air in the UA-cam cooking world. Great job chefs, the one liners are brilliant, “let’s get crackin on the carrots” “slodgy, slushy mess”
Christmas dinner at Fallow sounds like heaven
sounds like hell for my bank account
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!
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!
Proper cooking. 'Gary Eats' enjoyed his Christmas lunch at your restaurant. He gave it 10/10
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!
There isn't another channel like this on UA-cam. Legends.
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
christmas drinking game - take a shot everytime he says "crag" when making roasties
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! 👏
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.
I'm 100% making those roast potatoes this year. They look ridiculously good.
Looks amazing! I'll definitely be attempting this, thanks for the vid.
Thank you, chef. I was conflicted about what to do this holiday for dinner. Im taking this whole lineup. Bang on.
These videos are fantastic, thanks so much! Looking forward to another year of them
Insanely good. Best cooking channel on UA-cam
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!
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.
Yes lads. Another banging video and I’d eat that any Christmas. Love this channel!
Love the on and off Santa hat
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
Oh man amazing cooking tips and recipes!!! Thanks a lot!
Booked for start of January. Can't wait!
"Americans got something right... like and subscribe" haha nice
Amazing!! It all looked so good.
It is cup final day for all of us roast dinner cookers, thanks for this, will take some of these tips on
Merry Christmas to you all! Love your channel. Very jealous of Gary! Jingle bells from Oz!👍🙏🦘
Thanks Chef !
Very interesting video and it made me hungry too
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
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?
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!!
Yes Chefs! Brilliant looking delicious food, with some great tips! 🙂😋❤
no no 😂 wedding ring,
grateful for efforts recipe thanks
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.
Great content
re parsnips - you can just bake them if cooking at home, they turn out great too
How do you keep all the food warm whilst serving? What order do you cook it ?
Let’s Go!!!
Amazing thank you! 🙏
Sprouts with saratcha! Interesting! Trying that!
Love to eat at this restaurant, but no way can I afford to. Love the channel!
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.
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?
jesus fellas these videos are great
Would always have thought to ditch the potato water aswell,cheers chef 👌
Can you cook boil the roast spuds up front & keep in fridge until you roast them ?
Yes, they make the best roasties!!!😋
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 🙏🏽
Just out of interest, what kind of oil do you use to do the majority of your cooking?
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)
Olive oil is not great for roasts you want goose/duck/beef fat
8:12 what's wrong with simply using a strainer or smth to distribute the fat more evenly?
Loved everything other than than the Yorkies, proper yorkies have more of a doughy bottom…
The narrating chefs talking with their mouths full after finishing each dish, I wonder why that is 😂
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.
I’ve never heard the word “crag” as many times in one video. But bravo
Wow! Stuffing is totally different in the UK
any fallow video gets a upvote from me without even watching it because i know its gonna be good!
"Too much rosemary can be almost medicinal" 11:36 . Buddy you friend just did that with the potatoes.
no because you don't eat it directly, but flavour the oil!
YES CHEF
37:43 what are you doing step chef? 😂
A little part of me died inside watching you bone the turkey legs out with that chefs knife.
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?
casually introduces the light chicken stock which is actually the bollocks of the sauce.
The secret as always, is butter.
Roast potatoes look like they were made ages ago. Nothing fresh about that segment. :~P
Enjoyed the 12 adverts it tried to make me watch.
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.
Neither do carrots and parsnips!
How on earth would you scale up the sprout recipe to 1000 plates with the amount of pan space and time they need :O
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.
I skip levels of "Trial and error" difficulty when I watch your content.
Magical video. But 3 roasties per person? Not when I'm at a Toby carvery it ain't lads...
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.
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
Boil the sprouts in sugar water before putting them on the pan. The sugar takes the bitterness out
Bread sauce? What!!!Where's the bread sauce?
The other christmas sauce is Cumberland. So good, hot or cold.
whilst good quality food is nice, most chefs fail to realise that at a party, gathering, event, or some such ;; the food is not that important. dont turn your house into a restaurant. a house is a place for family not customers. especially at christmas. keep these techniques elsewhere. nothing wrong with grandmas roast potatoes. they will always taste better than yours.
Counterpoint - people go to a chef YT channel if they want to try for more than that.
I can't say anything negative about any of this, BUT I still stand by James Martin's (Yorkshireman) Yorkshire puddings. I always have to remind myself what the recipe is before I cook them but his method has worked for me every time.
Thought the potato water was going in the gravy.
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.
All those turkey feathers remaining in the skin are just bugging me. Chef rubs and stretches the skin and won't finish plucking the bird!
Would love that gravy, but jeeze the cost of making it in ingredients and leccy.
Use chicken bones and not chicken wings to save money/meat. Debone a couple of packets of raw chicken thighs and drumsticks, until you have a roasting tin worth of bones, add fat (pre jarred chicken or duck fat is readily available in the supermarket) and roast until the bones have browned and released their juices. Then just follow the rest of the recipe. Use cheaper wine, or half wine/half chicken stock, or another alcohol that is cheaper than wine like cider. Freeze the meat to use later in various recipes, from chicken pie to chicken curry to chicken pasta bake.
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….
Good lord what is it with the British and apricots!!!!!
Get you a woman who looks at you like Will looks at a Roast Potato.
Nice but, how about taking out those feathers first. 😂😂😂😂😂😂😂😂😅
Bloody Chef's with their 'fireproof' fingers picking food straight out of a pan or off a fire!
Siracha on sprouts? Dangerous territory. Definitely don't use that famous chinese brand of chilli sauce. I don't know how your own siracha sauce is like but still, it's a strong wtf from me. I'm a big fan of tomato and chilli spice but you're distracting too hard from the caramelised buttery sprout flavour. Maybe if the end result is subtle enough you will get away with it but you're walking a fine line.
Sriracha and brussels... can't really take that seriously lads
*while deboning the turkey* Just get your butcher to do this
Brother, my turkey is a frozen brick in a plastic bag, wdym?
I don't want chips on my Christmas dinner
That thumbnail is not gouda
When the gravy is being made he sounds drunk
Low starch content? No, you want high starch content for roast potatoes. Low starch potatoes are waxy.
Do you own a top restaurant in London??
@@danielhendry8376Even good chefs can be wrong. He said he is using Agria potatoes which is a floury type i.e. high in starch.
@ true I think he meant to say low water content
"cut them into fine lardons"
Me "hehe lardon"..
Okay I'm such a child 😂
Deep frying is the ultimate way to cook a turkey, but your method does look good as well!
Excited to click, like usual
... First long video... also first promotion.... saw it... ended the video. Sorry.
I'm sure there is a place for sriracha sprouts but it's not on a traditional christmas roast, chucking 'stuff' at good local ingredients rarely enhances them all you end up with is a clash of disparate flavours