Scottish chefs share tips on Christmas dinner and what to do with the leftovers

It's Christmaaas! Waste Not Want Not

A host of our favourite foodie folk share their Christmas tips on reducing waste, saving yourself some time and hassle, and spicing up your festive drinking

Interview: Peter Simpson Illustration: AJ Hi ins

Christmas dinner – it’s iconic, it’s impressive, it’s impossible to get totally right. OK, maybe not impossible, but it does require a fair bit of planning and it’s very easy for it to snowball into a load of waste and half-formed ideas about side dishes.

The good news is you’re reading this article so you’re already thinking about it, and the even better news is that we’ve brought help. We asked around a host of bars, restaurants and distilleries to get their tips – grab your shopping list and get ready for the best sandwich of your life…

What would be your main piece of advice to someone making Christmas dinner for their pals or family?

Shaun Hegarty, head chef at Shucks: Don’t stress out! Make sure you’re cooking with a glass of wine in your hand. It’s supposed to be enjoyable, not hard work! Don’t overcommit and do what you’re comfortable with. Make a plan and recruit helpers where you can.

Colin Anderson, Brett: Be organised – do as much prep the night before and make the cooking on the day as chilled and fun as possible. By having all the vegetables prepped and puddings made it means less cleaning up on the day and more time to eat and play board games!

Tomás Gormley, Joint Chef Patron of Heron: Cook everything other than your main event beforehand so when it comes to the meal itself it’s mostly reheating and serving. Use your microwave! A lot of people assume it’s cheating but if you have put in the work earlier on then there’s no problem being efficient with your cooking tools!

When putting together a Christmas drinks cabinet, what should you have in mind?

Elsie Cinnamond, Holyrood Distillery: A drinks cabinet can be broken down into base spirits, liqueurs and fortified wines, and bitters. To cut down on waste, pick cocktails that share ingredients and this will limit what you need to buy.

Mark Lambert, The Raging Bull: I always find darker spirits more complementary to Christmas flavours, but gin can also pair very well with your clover, cinnamon and nutty ingredients.

Andy Dunton, The Cocktail Mafia: When I’m thinking about festive drinks my mind immediately goes to e nog-type drinks or an Old Fashioned. The last few years I have also made espresso martinis for my family at lunchtime, so a bottle of Kahlua is definitely on the shopping list!

Photo: Kraken Images

What restaurant tips and tricks can we use at home to cut down on the amount of food going to waste?

CA: Try shopping for less but more often, and plan your meals ahead. You can still cook daily or do actual meal prep, but having a plan of attack makes the world of difference. Make soups for lunch with any vegetables etc left over from recipes.

SH: Shop as locally as possible and get as much as you can from your local greengrocers and veg shop. Buy just what you need, instead of in large packets from the supermarket. This also cuts down on plastic waste as well as food waste, and supports the local economy.

TG: Make more of less things! If you’re worried about not having enough food for everyone, instead of having a large selection of sides with your dinner just pick your favourite two or three. This will be easier to store away in the fridge afterwards and you’re less likely to throw stuff out because you don’t have the space.

What’s your go-to recipe for Christmas leftovers?

TG: Sandwiches are my go-to, not just for Christmas but for everything. There’s not much that isn’t improved the next day by being placed between two slices of bread.

SH: Deep-fried sprouts with kimchi, dirty Christmas sandwiches with leftover roast meat you have, or a fried hash with all the trimmings is great for a Boxing Day brunch.

CA: Always a fry-up! Stuffing fried like it’s white pudding, you’ve got wee amazing sausages already wrapped in bacon, bread for French toast, fry the sprouts and chestnuts too – and trust me the bread and cranberry sauces make a far better accompaniment than ketchup!

Photo: Adam Jaime

What would be your top tips for pairing drinks with food, particularly when it comes to festive food? Recommend a cocktail that’s easy to make while also putting together a Christmas dinner…

EC: I’m no expert but I like contrast. If a dish is particularly rich I like a drink that is more acidic that can cut through the richness. If a dish is overly sweet a bitter drink, like a hoppy beer, can offset this.

ML: I’d always recommend pairing wine with food and mulled wine is always a winner at Christmas. ML: Christmas Negroni. Batch 200ml Secret Garden Christmas Gin, 200ml of Sweet Vermouth, and 200ml Campari (use Aperol if you prefer it slightly less bitter) in a big jug. Chill with ice, before straining into a 70cl glass bottle that can be stored in the fridge.

EC: Punch – maybe the oldest cocktail and so versatile you can use whatever you have to hand. The proportions are easy once you know the rhyme: “one of sour, two of sweet, three of strong and four of weak”. Sour is lime or lemon juice. Sweet is sugar. Strong is your spirit – I like a rum punch. Weak can be water, lemonade, fruit juice, cold tea etc.

shucksglasgow.com barbrett.co.ukheron.scot holyrooddistillery.co.uk theragingbulledinburgh.co.uk thecocktailmafia.co.uk