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Chef Aaron Craig at York Milner shares his Christmas secrets
YORK Milner hotel’s top chef doesn’t mince his words when it comes to cooking for Christmas.
Aaron Craig says that most home cooks “make Christmas harder than it needs to be”, and that a few simple chef-approved tweaks can make a “night-and-day difference” to the big day.
Below, he shares his expert-approved Christmas dinner secrets.
Making the perfect crispy roast potatoes
Aaron says the secret to perfect roasties starts long before they hit the oven.
“The potato you choose really matters,” he explains. “Russets give you the crispiest crust with a fluffy middle, and Yukon Golds are creamier with great flavour. Red potatoes look nice, but they just don’t crisp properly, so I always avoid them.”
He also warns that most home cooks rush a crucial step.
“One of the biggest mistakes is not letting the potatoes steam off,” Aaron says. “If you boil them and go straight to roasting, they’re still full of moisture, and this kills crispiness. Give them a minute or two to dry out – it makes a huge difference.”
Aaron’s favourite lesser-known trick is to boil potatoes in alkaline water.
“It sounds technical, but it’s really simple,” he says. “Add half a teaspoon of baking soda to two litres of water. It roughs up the starch on the outside and creates this starchy paste that turns beautifully crispy in the oven. It’s a proper chef hack.”
Stop your turkey from drying out
When it comes to turkey, Aaron says most people overthink the cooking and under think the prep.
“If you can season or brine the turkey the day before, do it. It locks in moisture and makes a world of difference,” he explains. “And don’t guess when it’s done. Use a thermometer: 65°C in the breast, 75°C in the thigh.”
He also shares the most common mistake he sees at home.
“People open the oven way too often,” Aaron says. “Every time you do, the temperature drops and the bird ends up drying out. Trust your oven and leave the door closed.”
To keep the white meat juicy, Aaron recommends flipping your usual cooking method.
“Start with the turkey breast-side down for the first half of cooking,” he says. “It protects the breast meat and stops it drying out. Then flip it over for the last hour so you still get that lovely golden skin.”
And finally, he stresses the importance of patience.
“Resting is non-negotiable,” he says. “Wrap it loosely in foil and leave it for at least an hour. The juices redistribute and the meat is so much more tender. Plus, carving becomes ten times easier.”
The secret to pigs in blankets that don’t split
Aaron says most problems with pigs in blankets come down to one thing: temperature.
“If your pigs in blankets burst, it’s not the sausages – it’s the temperature,” he explains.
“Once you’ve wrapped them, chill them. Pop them in the fridge for about 30 minutes or into the freezer for 10. It firms up the fat, so they cook evenly without splitting.”
For extra flavour and a polished finish, Aaron adds one final touch.
“Right before they go in the oven, brush them with a little honey and wholegrain mustard,” he says. “You get a glossy, golden coating and a lovely sweet–savory kick.”
Mastering the Christmas sauces: gravy and cranberry sauce
Aaron says that sauces are often what tie the whole Christmas plate together – and most people don’t realise how easy it is to elevate them.
Gravy – “Most home gravies end up way too pale,” Aaron says. “If you want proper rich flavour, don’t rush the roasting stage. Get your onions, carrots, celery, garlic and any poultry trimmings really deep brown – not just lightly golden. That colour gives you depth.”
Once everything is roasted, Aaron suggests it’s time to build up the sauce.
“Add your stock and let it simmer gently,” he explains. “And here’s a little chef trick: a teaspoon of soy sauce or Marmite gives it an incredible umami boost without making it taste any less ‘Christmas’. It just rounds everything out.”
Cranberry sauce – When asked about cranberry sauce, Aaron explains that a small tweak can make all the difference. “A splash of port or even a bit of balsamic vinegar really brings out the fruitiness and stops the sauce becoming overly sweet,” he says. “Just simmer the cranberries with sugar, a cinnamon stick and that splash of port until they start to burst. But stop there – if you keep going, it turns jammy.”
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