Michel Roux's Christmas dinner Q&A

French Michel Roux is a master patissier (pastry chef) and one of the most influential chefs of our time.

Get inspiration for the perfect traditional Christmas dinner, plus get his mini mince pies recipe from his brand new book.

Get ready for the first question...

1. Whose turn is it to cook this Christmas?
Mine.

2. Plan, plan, plan food in advance or last-minute mission?
Plan in advance; this is most important, we call it mise-en-place.

3. Cut corners on xxx to save cash, but always splash out on xxx?
I don't cut corners, but always splash out on good wine.

4. What are your three best tips for making Christmas dinner?
1) A simple starter.
2) For the main course, buy the best quality poultry or pheasant.
3) The eating and drinking should be relaxed and last about 3-4 hours, with some nice music playing. I love carols and the traditional songs like Frank Sinatra singing White Christmas.

5. Get stuffed! What do you put in your stuffing? And in the bird or outside?
Chestnut & green olive in the bird which is usually Pheasant.

6. Lazy or labour of love - should you make your own gravy?
Yes, a few days before, it's so easy then.