The perfect Christmas dinner can be easily achieved with a few tips from these top chefs – plus the festive foodies have revealed their mouthwatering recipes for leftovers

• Spice up your turkey with a butter and spice rub and turn leftovers into tiramisu
• READ MORE: Britain’s best value Xmas dinners  – how does YOUR favourite fare?

It can be daunting to be put in charge of the Christmas dinner. 

But the best way to get results is often to take a note from the professionals. 

And now top British chefs have revealed their tips to level-up your Christmas dinner offerings – and how to get the most out of them. 

From spicing up your turkey with a butter and spice rub, to turning leftover Christmas pudding into tiramisu – there are several hacks you can use to impress your family this festive season.

Here, FEMAIL reveals chefs’ top tips for to help pull off your Christmas dinner like a pro.   

It can be daunting to be put in charge of the Christmas dinner. But the best way to get results is often to take a note from the professionals (stock image)

Spice up your turkey

Kerth Gumbs, head Chef at Sky Garden’s Fenchurch Restaurant, in London

It is the centre piece of most Christmas dinners, but this year why not spice it up a little. 

Kerth Gumbs, head Chef at Sky Garden’s Fenchurch Restaurant, in London, suggests adding a butter and spice rub to your turkey to give it a flavour boost – and crisp up the skin.

He said: ‘As well as brining your turkey to avoid it being bland and dry, I also like to prepare a butter and spice rub (it can be any spice you like) to help the meat stay moist, tender and fragrant, with a nice crispy skin. 

Chef Grumbs advises keeping the butter cold and rolling it out with a rolling pin.

He says you should then run your fingers under the skin of the turkey breast to create a gap to spread the butter mixture directly on the flesh of the bird. 

Christmas puddings leftovers tiramisu

Oliver Marlowe, chef director at The Apollo Arms, Ganymede, and The Hunter’s Moon

No festive dinner is complete without Christmas pudding. 

But it’s not always to everyone’s taste so Oliver Marlowe, owner chef director at The Apollo Arms, Ganymede, and The Hunter’s Moon, all London, has a solution.

‘Leftover Christmas pudding calls for tiramisu!’ he said.

‘Substitute classic ladyfingers for leftover pudding, layer it with your mascarpone cream, then repeat until the dish is full, finishing with a sprinkle of cocoa powder, shaved chocolate and clementine zest – rest for three hours before serving!’ 

Roast potato breakfast fritters

Robert Pearce, executive chef at Down Hall Hotel, Spa & Estate

Boxing Day is the perfect time to use your Christmas dinner leftovers. 

And what better way than a delicious carb-filled brekkie.  

Robert Pearce, executive chef at Down Hall Hotel, Spa & Estate has the perfect option – roast potato breakfast fritters.

‘I love having leftovers for breakfast on Boxing Day,’ he said. ‘I combine Brussels, pigs in blankets (if there’s any left!) and roasties by chopping all in a bowl and shaping them into patties. 

‘I then shallow fry, ensuring colour on both sides, for the ultimate festive hash browns!’

Butter your sprouts  

Smiths of Smithfield executive chef Liam Walsh

They are often people’s least favourite part of a festive spread.

But Smiths of Smithfield executive chef Liam Walsh has revealed his tips to transform the dreaded Brussels sprout. 

‘Jazz up your sprouts with an interesting butter,’ he recommends. 

‘Parboil, cut in half lengthways and fry flat side down on a medium heat. Then, when nicely caramelised, finish with ‘nduja & lemon butter, or my personal favourite, marmite butter with freshly chopped parsley.’

Levelled-up gravy  

Jack Stein, chef director at Rick Stein Restaurants

A good gravy is an absolute must to complete your Christmas dinner – or make up for flavour where it’s lacking. 

And Jack Stein, chef director at Rick Stein Restaurants, says the key to a punchy gravy is making sure you have a balance of acidity, sweetness and umami.  

He said: ‘Take your gravy to the next level. Once you’ve made your gravy base by mixing roasting juices, flour, butter etc in a pan, add a dash of acidity, sweetness and umami for a nicely balanced flavour. 

For acidity, Mr Stein recommended adding cider vinegar or lemon juice, and for sweetness, mirin, honey or sugar. 

He suggested finishing the gravy with an umami-rich ingredient such as Marmite, soy or Worcestershire sauce and tasting as you go to ensure you have the right balance.

Leftovers calendar to eliminate waste  

Vivek Singh, executive chef at The Cinnamon Collection

Most people overestimate how much they are going to be able to eat on Christmas Day and the leftovers pile high.

But not knowing how to use them up can sometimes result in them being thrown away. 

Vivek Singh, executive chef at The Cinnamon Collection, suggested creating a leftovers calendar to make sure nothing goes to waste. 

‘With your leftovers separate them by categories (proteins, sauces, condiments, veggies, dairy) and make a food calendar/eating schedule to eliminate waste,’ he said. 

‘Ideas include a goose or turkey toastie with blue cheese and cranberries, a stir fry or loaded omelette.’ 

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