Christmas Food Q&A: Fred Berkmiller – L’escargot Bleu & Blanc

• The List
• 17 November 2015

Edinburgh chef divulges his top festive tips

I'm planning a Christmas meal and want to offer a couple of unusual twists. What would you suggest?

Christmas should be fun and stress-free when it comes to cooking. A slowly cooked casserole is great, there’s no reason for not cooking a leg of lamb and a nice shoulder of beef on the corner of the AGA.

It's Boxing Day and I've got half a turkey uneaten. Any recommendations for some legendary leftovers?

Fantastic! What could be better than a thick baguette sandwich with homemade mayonnaise, a few gherkins, Dijon mustard and green leaves. Make sure that the turkey has not been in the fridge but in the cold oven overnight.

Which dishes on your Christmas/December menu do you most like cooking? And which least?

I prefer to cook something that will not be time-consuming so I can enjoy time with the family. A couple of good roasts, a nice chunky bit of foie gras, wine and I am the most happy chef in the world. A special salt marsh lamb and a young poularde will keep me in a good mood for a couple of months.

What do you reckon is the most undervalued ingredient in the seasonal/Christmas repertoire?

Brussels sprouts have such a great flavour when reheated in a nice gravy with a fair amount of butter.

I fancy giving food items for presents at Christmas. Any suggestions?

Good artisan cheese, some great chutney and a super large tin of goose foie gras.

Which new kitchen gadget would you most like to find in your stocking? And which food item?

I don’t do gadgets. Proper kitchen tools and common sense would be a great present.