Top chef shares how to recover from Christmas dinner fails

Sometimes Christmas dinner doesn’t go the way you want it to, and you don’t know how to fix it. Because if the turkey comes out dry, the whole meal is ruined, right? Well, one chef has shared it doesn’t have to spell disaster if something goes wrong, because things can be rectified. 

Barry D’Arcy, a Private Yacht Chef and founder of Ocean Earth Chefs, shared the fails that would usually have you phoning in a takeaway are actually much easier to fix than you think.

He urged people not to lose their cool when it comes to things going wrong, and to take a deep breath and try out some of his recommendations.

Barry said: “Christmas cooking always feels like a high-stakes event, but most so-called disasters are easier to fix than people think. 

“With so many elements in a classic Christmas meal like the turkey, roast potatoes and gravy, there’s plenty of room for things to go off track. Yet most of these slip-ups are easily saved with a few quick fixes. The main thing, really, is to stay calm, as rushing or panicking usually makes things worse.”

He then shared the “most common” Christmas Day “failures” he hears about, and ways you can sort them out.

Dry turkey

If the turkey turns out a bit dry, slice it thin and pour over some of the pan juices from the roasted turkey or gravy before serving. It brings the moisture back and gives it flavour. 

Burnt roast potatoes 

For burnt roast potatoes, scrape off the dark edges, toss them with butter and herbs, and they’ll still taste great.

Split gravy

A split gravy can be saved by whisking in a knob of cold butter or a spoon of cornflour mixed with a little water. 

The butter brings everything back together and adds shine, while cornflour thickens without clumping. Keep the heat low while you whisk so it doesn’t split again.

Soft vegetables

If your veggies have gone soft, refresh them with a bit of butter and herbs right before serving. It gives them gloss and a fresher taste. 

Or, turn them into something else – carrots or parsnips can become a quick mash, and greens can be blended into a soup.

Pudding fails 

A pudding which didn’t rise or a custard that’s curdled isn’t a failure; I’d say it’s a new dessert waiting to happen!

Layer it with fruit, cream, or sponge to make a trifle. Presentation makes all the difference, and most people will never know it wasn’t the original plan.

Barry also said: “I always keep extra stock, butter, and lemon on hand. Those three things rescue flavour, texture, and colour in seconds. A squeeze of lemon or a pinch of salt can wake a dish up fast.

“The truth is, most guests don’t notice half the things you think went wrong. If it tastes good and looks decent on the plate, you’ve done your job. Christmas food is about sharing, not perfection.”