Mitch Tonks' Christmas dinner Q&A

TV chef and expert in seafood Mitch Tonks has recently won the ITV London restaurant award for the Best Fish Restaurant.

Find out what Mitch will be cooking up for Christmas Day, plus get the recipe for his prawn cocktail for a festive starter.

Get ready for the first question...

1. Whose turn is it to cook this Christmas?
We all do it together as a family - my wife Pen usually does the prep and I do the good bits on the stove!

2. Plan, plan, plan food in advance, or last-minute mission?
I always plan in advance. I really look forward to cooking up a big feast for Christmas day, but inevitably there are always a few last minute things that are needed - that's why I find it really useful to keep a stock of frozen items, such as fish, for any last-minute changes of plan!

3. Cut corners on xxx to save cash, but always splash out on xxx?
I don't cut corners when it comes to food. I buy the best ingredients I can possibly afford but that doesn't have to be expensive. For example, Young's Seafood offers a range of superb frozen fish fillets at an affordable price.

4. What are your three best tips for making Christmas dinner?
1) Make sure you prepare well in advance.
2) Enjoy the experience. Try involving the family to make it a slightly more pleasurable experience.
3) Most importantly, have a glass of wine!

5. Get stuffed! What do you put in your stuffing? And in the bird or outside?
If I am roasting a turkey I always cook my stuffing outside, that way you get a nice crisp top. As I am a traditionalist, I love sage and onion, it's a beautiful combination - make it from scratch using fresh breadcrumbs, parsley, garlic, loads of fresh sage and onions.

6. Lazy or labour of love - should you make your own gravy?
Without a doubt, make your own gravy. Keep it simple, there's nothing wrong with using a stock cube! Simply drain off the fat, add a splash of wine to the pan making sure you scrape up all the gooey bits (this is where the flavour comes from), add a bit of flour, stir it in and then add some cooking juices from the veg and/or a stock cube - it couldn't be easier!

Mitch Tonks is an ambassador for Young's Seafood Limited.