Professional cooks whip up Christmas dinner without a second thought. Some of Liverpool’s top chefs share their tips with Emma Johnson
PAUL HEATHCOTE, owner of Simply Heathcotes and The Olive Press
ALWAYS make your starter a cold platter to pass around, comprising lots of seasonal ingredients such as figs and cranberry sauce – the sauce goes brilliantly with paté, cold meats and cheese. You will be able to enjoy your guests’ company if this is prepared in advance.
JOHN O’BRIEN, head chef, The Living Room, Victoria Street
1. TO PREVENT Brussels sprouts from being soggy and to ensure they are evenly cooked, criss-cross the bottom of the core.
2. For a festive twist, heat a pan with olive oil, add some pancetta and chopped chestnuts and sauté, cut the cooked sprouts in half and add to the pan. Season to taste and finish off with freshly chopped parsley.
3. To make your carrots sweeter, add some sugar to the pan of water.
