If you want to know the secret to the perfect Christmas dinner, ask a chef. Better still ask celebrity chef Kevin Dundon who knows how to deliver perfect festive feasts. Here are some of his favourite Christmas recipes.

Kevin Dundon is one of Ireland’s best known chefs and a regular on our TV screens. He has cooked for the Queen, President Bush and Bono and served his time at top restaurants in Switzerland and Canada before he was head-hunted to take up the role of executive head chef of the Shelbourne hotel in Dublin.

Kevin is now the chef/ proprietor of Dunbrody Country House Hotel and Restaurant in Wexford where he also runs a cookery school.

Smoked Salmon Gateau

INGREDIENTS:

◆ 110 g/4 oz plain flour

◆ 1 small egg

◆ about 150 ml/1/4 pint milk

◆ sunflower oil, for frying

◆ 225 g/8oz smoked salmon slices

◆ 225 g/8oz cream cheese

◆ 1 tbsp snipped fresh chives

◆ juice of 1/2 lemon

◆ 25 g/1 oz baby salad leaves

◆ salt and freshly ground black pepper

◆ lemon wedges, to serve

◆ 2 – 3 tbsps Dalkey Mustard Dressing

METHOD:

➊ To make the pancakes, sift the flour into a bowl with a pinch of salt, then make a well in the centre. Break the egg into the well and add a little of the milk. Mix the liquid ingredients together, then gradually beat in the flour until smooth.

Beat in enough of the remaining milk until you have achieved the consistency of thin cream. Cover with cling film and leave to stand in the fridge for 20 minutes.

➋ Heat a heavy-based frying pan. When hot, brush with the minimum of oil. Pour a small amount of the batter, about a quarter of the mix is right. Swirl it around until it is evenly and thinly spread over the bottom. Cook over a moderate to high heat for about 1 minute or until the edges are curling and the underside is golden. Flip over and cook the second side for 30 seconds or so until golden.

➌ Turn the pancake on to a plate and repeat until you have four pancakes in total, lightly oiling the pan between pancakes.

Leave to cool, then using a 5 cm/2 in cutter that is 5 cm/2 in deep stamp out three circles from each pancake.

➍ Using the same cutter, stamp out eight circles from the smoked salmon, then cut the remainder into strips and reserve.

Whip the cream cheese in a bowl with the chives and lemon juice. Season to taste.

➎ To serve, line the cutter with cling film and set on a serving plate. Put a pancake round in the bottom of the cutter and add a spoonful of the chive cream cheese. Cover with a layer of the smoked salmon and then add another spoonful of the chive cream cheese. Repeat these layers and fi nish with a pancake round.

Carefully remove the cutter and repeat until you have four in total. Place the salad leaves in a bowl, season and add enough of the dressing to lightly coat the leaves. Add a pile to each plate with the reserved smoked salmon strips. Drizzle around the remaining dressing and garnish with the lemon wedges.

Cauliflower & Blue Cheese Soup

This is a classic combination of flavours and quite a filling soup recipe so a little goes a long way. For a varied flavour why not try adding in a little curry powder when cooking the soup for a mild curried alternative.

SERVES 4

INGREDIENTS:

◆ 50g butter

◆ 1 large onion, chopped roughly

◆ 3 cloves garlic, crushed

◆ ½ bay leaves

◆ 1 large head cauliflower, chopped

◆ 1 large potato, diced

◆ 1200ml flavoured chicken stock

◆ 150ml cream

◆ Seasoning

◆ 150g blue cheese

METHOD:

➊ Melt the butter in a large saucepan and add in the chopped onion and garlic.

➋ Sweat the vegetables off for approximately 2-3 minutes over a gentle heat until they are softened down. Add in the bay leaves and the chopped potatoes and cauliflower at this time, sweat them off for another moment or two. Season the mixture lightly at this stage.

➌ Now pour in the warm chicken stock and the cream and allow the entire mixture to come to the boil.

➍ Once the soup has come to the boil, boil it for about 2-3 minutes and then reduce the heat to a gentle simmer. Simmer for an additional 10-15 minutes until the vegetables have softened. Remove the bay leaves. Stir in 75g blue cheese and blitz the soup with a hand blender adding additional stock if you desire. Correct the seasoning of the soup and reheat it gently.

➎ Serve the soup garnished with some additional crumbled blue cheese on top.

Dalkey Mustard Dressing

This can also be made in a bowl with a whisk but I find a clean jam jar excellent for storage.

MAKES ABOUT 100 ML/3 1/2 FL OZ

INGREDIENTS:

◆ juice of 1/2 lemon

◆ pinch caster sugar

◆ 6 tbsp olive oil

◆ 1 tbsp wholegrain mustard

◆ salt and freshly ground black pepper

METHOD:

➊ Place the lemon juice in a screw-topped jar, add the sugar and a good pinch of salt, then shake until the salt has dissolved.

➋ Add the oil to the jar with the mustard and shake again until you have formed a thick emulsion. Season to taste and chill until needed.

Hasselback Potatoes

These roast potatoes – a Swedish original – have a lovely crispy crust and are a real treat. Making them involves slicing into the potato to create slits, but taking care not to cut right through.

SERVES 4

INGREDIENTS:

◆ 4 large potatoes, such as Desiree or Russet

◆ 2 tbsp olive oil

◆ Sea salt

◆ 2 tsp chopped oregano

◆ 100g mature cheddar, grated

METHOD:

➊ Preheat the oven to 220ºC/425ºF/gas mark 7.

➋ Cut the potatoes into thin slices without cutting all the way through them. The incisions should go about three-quarters of the way down.

➌ Place the potatoes in a roasting pan, drizzle with olive oil and sprinkle with salt and oregano.

➍ Roast for about 30 minutes, basting from time to time. Remove from the oven, add the grated cheese and roast for a further 10 minutes or so.

Enjoy while hot and crispy.

Traditional Christmas Turkey

SERVES 6

INGREDIENTS:

◆ 5 kg Turkey

◆ 1 lemon, zest

◆ 100g butter

◆ 1 tbsp. fresh thyme

◆ 1 tbsp. fresh sage

◆ 2 large onions, roughly sliced

◆ 3 carrots, halved lengthways

◆ 1 head garlic, helved

TRADITIONAL STUFFING

◆ 150g Butter

◆ 1 onion

◆ 2 tbsp thyme, chopped

◆ 2 tbsp parsley, chopped

◆ 2 tbsp sage, chopped

◆ 450g fresh white Breadcrumbs

◆ Salt and Pepper

CRANBERRIES AND SAUSAGE MEAT STUFFING

◆ 450g Sausage meat

◆ 4 tbsp. cranberries, chopped

◆ 1 Onions, finely diced

◆ 2 Cloves Garlic, crushed

◆ 1 tbsp fresh parsley, chopped

◆ 1 tbsp thyme, chopped

◆ 1 tbsp. sage, chopped

◆ Salt and pepper

◆ 1 lemon zest

ON CHRISTMAS EVE

Step 1 Prepare the traditional stuffing. This will go in the main cavity. Over medium heat, Melt the butter in a saucepan with the onion for 2-4 minutes until translucent. Remove from the heat.

In a bowl, combine the bread crumbs, chopped herbs and lemon zest. Pour over the onion and butter mixture and stir well. Season the stuffing and allow the stuffing to cool completely in the bowl overnight.

Step 2 Prepare the sausage meat stuffing. This will go in the neck cavity. In a large bowl mix together the sausage meat, cranberries, onion, garlic, herbs and season well with salt and pepper. Keep aside covered until needed.

Step 3 Remove the turkey giblets from the main cavity if supplied. Keep aside for later use.

Step 4 In a small bowl, beat the 100g of butter with the lemon zest and sage until pliable texture. Then, on the turkey, from the neck cavity (or wishbone cavity), using your finger very gently loosen up the skin attached to the breast (be careful not to burst or slit the skin) push in the lemon and herb butter.

Step 5 Pack the sausage meat stuffing in the neck cavity to give a smooth shape. Any excess roll in a baking parchment paper into a pudding shape then wrap in tin foil to roast with the turkey the next morning. Place the turkey and stuffing back in the refrigerator for the night.

ON CHRISTMAS MORNING

Step 6 Preheat the oven to 160°C. Remove the turkey from the refrigerator and finish stuffing the turkey. Line the main cavity with some baking parchment paper and loosely pack the bread stuffing into the bird.

Step 7 If possible, using kitchen twine, tie the pygostyle or 'pope’s nose' to keep the legs and thighs together while roasting.

Step 8 Don’t forget to weigh the turkey again with the stuffing enclosed. (To assist with accurate calculations for the cooking times etc) – it should be 30 minutes plus 40 minutes per kg for a 5 kg turkey, it should take about 3 hours and 30 minutes. You can also set a digital probe by the leg of the turkey and it should read 70°C.

Step 9 Prepare the roasting tray; place at the bottom of the tray the giblets, onions, carrots and the garlic head to create a 'raft ' for the turkey and gravy later on.

Step 10 When ready, place the turkey in the oven, season with salt and pepper. Roast according to the weight of the stuffed turkey.

After the first two hours, loosely cover the turkey with tin foil to prevent excessive browning.

Step 11 Remove the turkey from the oven, lift away from the roasting tray onto a carving board, and again cover with loose tin foil. Allow the meat to rest for 10-15 minutes before carving while doing the gravy using the roasting tray trimming (see gravy recipe below).

Carve and enjoy the turkey and the day!

Easy Turkey Gravy

Chicken wings will help to add flavour to the gravy!

MAKES 450 ML

◆ 1 bag Turkey Giblets

◆ 300g chicken wings

◆ 2 Carrots

◆ 1 Onion

◆ 2 garlic cloves, crushed

◆ 750ml turkey/chicken stock

◆ 1 bay leaves

◆ ½ sprig rosemary

◆ 4 sprigs thymes

◆ 3-4 tbsp of plain flour

◆ 150ml Red Wine

◆ 1 tbsp Olive oil

◆ salt & pepper

METHOD:

➊ Preheat the oven to 220C.

➋ Place the turkey giblets and chicken wings, carrots, onions and garlic clove on a tray and drizzle with olive oil. Season with salt and pepper. Cook in the oven for about 45 minutes until they are well coloured and cooked through.

➌ Meanwhile, bring the turkey/ chicken stock, bay leaf, rosemary and thyme to the boil in a saucepan. Simmer for 10 minutes on low heat to infuse the flavours.

➍ Remove the roasting tray with the giblets and chicken wings from the oven. Remove the giblets and wings and any excess fat, then place the roasting tray on the cooking hob. Sprinkle the flour onto the tray and brown on the hob. When the flour has browned, deglaze the pan with the red wine, then pass the gravy through a sieve into another saucepan. Bring to the boil, then slowly add the warmed turkey stock without the herbs removed, and reduce by half.

Season if required.

Orange Marmalade Glazed Ham

The gremolata is added at the last minute and will bring a kick of spring freshness to the ham.

SERVES 4-6

PREP TIME: 5 MINUTES

COOK TIME: 1 HOUR 15 MINS (APPR0X)

INGREDIENTS:

◆ 1 x 1.4kg (about 3pounds) Irish Ham or gammon

◆ 1 onion studded with 3 cloves

◆ 1 carrot

◆ 1 bay leaf

◆ 4-5 tbsp. Whiskey Orange marmalade

◆ 1 tbsp. brown sugar

◆ 4 tbsp. honey

GREMOLATA:

◆ 2 tbsp. parsley

◆ 1 garlic clove

◆ 1 lemon, zest and juice

◆ 1 tbsp. olive oil

◆ Salt and pepper

METHOD:

➊ Place the ham in a large heavy based saucepan, add the studded onion, carrots, bay leaf. Add enough water to cover the ham completely. Bring to the boil then reduce the heat and allow to simmer for about 1 hour approx. (20-25 min / 500g or pound) Remove from the heat and allow the ham to cool in the cooking liquor.

➋ In a bowl, combine the marmalade, brown sugar with honey.

➌ Preheat the oven to 160°C/ 325°C.

➍ Place the boiled ham on a roasting tray. Using a sharp knife carefully remove the skin from the ham and then gently score the fat.

➎ Spread the glaze evenly over the ham with a spoon.

Place into the oven for 10 - 15 minutes until golden brown then remove from the oven. Using a pastry brush, brush any missing spot of the ham and let it rest for 20 minutes.

➐ Next, prepare the gremolata. in a bowl, combine the parsley, garlic, lemon zest and juice with the olive oil, salt and pepper.

➑ Carve the ham and sprinkle the gremolata over. Serve immediately with vegetables and a side of colcannon mash.

Spiced Beef

Spiced beef is traditionally eaten on St Stephen's Day. My favourite comes from Tom at tomdurcanmeats.ie from Cork. It is just an amazing produce.

SERVES 4

INGREDIENTS:

◆ 2 kg Tom Durcan’s spiced beef

◆ 250ml Guinness

◆ Cold water to cover

TO SERVE:

◆ 100g Gherkins

◆ 2 tbsp. wholegrain mustard

◆ 1 sourdough or brown bread

METHOD:

➊ Place the spiced beef in a large saucepan and cover with the Guinness and water to cover the beef. Bring to a simmer and cook for 100 minutes or so. Turn off the heat and set aside to cool.

➋ Serve cold or warm with gherkins, fresh sourdough or brown bread and wholegrain mustard.

Classic Christmas Trifle

Sherry trifle is one of those desserts that has been around forever and will never fade away.

SERVES 6 -10

INGREDIENTS:

◆ 200g Trifle Sponges

FRESH EGG CUSTARD:

◆ 6 egg yolks

◆ 450ml milk

◆ 150ml cream

◆ ½ vanilla pod

◆ 1 tbsp corn flour

◆ 75g sugar

GARNISH:

◆ 300g fresh berries (raspberries, strawberries, blackberries)

◆ 200g Black Cherries

◆ 50g caster sugar

◆ 2 - 4 gelatine leaves

◆ 100ml good quality sherry

◆ 150ml water

◆ 250ml freshly whipped cream

◆ 50g flaked almonds

◆ Grated chocolate

METHOD:

➊ Cut the trifle sponge into 3cm square pieces and layer on the base of the serving bowl.

➋ Place the gelatine leaves in some cold water to soften for 6 – 8 minutes.

➌ Pour the cherries and fresh fruit into a saucepan and add the sugar, sherry and water. Bring the fruit to the boil then reduce the heat and simmer for 2 – 3 minutes.

Remove the saucepan from the heat and add the gelatine. Stir gently to combine the gelatine and once the gelatine has dissolved pour the fruit mixture over the sponge. Let the fruit set for 1 hour.

➍ Meanwhile make the custard. Split the vanilla pod lengthways. Scrape the seeds and the pod into the milk and cream in a large saucepan and bring to the boil. In a separate bowl whisk together the egg yolks, sugar and corn flour until light and creamy.

Quickly pour the boiling milk mixture onto the eggs and combine well. Return the mixture to the saucepan and, stirring continuously, cook for about 2 minutes on a gentle heat or until the mixture coats the back of a wooden spoon. Do not allow the mixture to boil at this time. Remove from the heat and leave to cool.

➎ Pour the custard over the fruit and sponge mixture and allow to cool for a couple of hours or overnight. Cover with a disc of parchment paper or cling film to prevent the formation of a crust,

➏ Pipe some whipped cream on the top and sprinkle, if desired, with some flaked and toasted almonds and some fresh fruit pieces.

➐ Grate a little chocolate over the cream and almonds.

Kevin’s Christmas Cake

Everyone in our house loves Christmas cake and with this recipe, so too will everyone in yours!

MAKES ONE CAKE

INGREDIENTS:

◆ 300g currants

◆ 130g sultanas

◆ 130g raisins

◆ 100 glacé cherries, quartered

◆ 50g candied mixed peel, chopped

◆ ½ lemon, grated rind and juice

◆ ¾ orange, grated rind and juice

◆ 1 dessert apple, peeled and grated

◆ 1 teaspoon cinnamon powder

◆ 1 teaspoon ground mixed spice 200g butter

◆ 200g dark muscovado sugar

◆ 4 eggs, beaten

◆ 2 tbsp. treacle or molasse (optional)

◆ 240g plain flour

◆ 60g flaked almonds

◆ 40g ground almonds

TO FEED THE CAKE

◆ 4 tbsp whisky, brandy or rum (optional)

TO DECORATE THE CAKE

◆ 4 tbsp. apricot jam

◆ 250g marzipan

FOR THE ROYAL ICING

◆ 450g/1lb icing sugar

◆ 2 egg whites

◆ ½ teaspoon glycerine

METHOD:

➊ Preheat the oven to 150C/300F/Gas Mark 2.

➋ Using a double layer of greaseproof paper, line the base and sides of either an 8 inch cake tin. Tie a double band of brown paper around the outside of the tin if desired too. The paper helps absorb some of the oven heat and protects the cake from overcooking.

➌ Mix the dried fruit, cherries, candied peel, together. Stir in the lemon and orange rind, juices and grated apple. Leave aside while you make the cake mixture.

➍ In a bowl, Cream the butter and sugar, treacle until light and fluffy. Beat in the eggs and sieve over the flour and spices, ground almond and flaked almonds. Stir in the dried fruit mixture.

➎ The mixture should have a soft dropping consistency. If it looks a little dry, add a dash of whisky.

➏ Spoon the cake into the prepared tin. Place in the oven and bake for 2.30 to 3 hours or until it's firm to the touch. When the cake is pierced with a skewer, it should come out clean. Remove from the oven and set aside to cool in the tin.

➐ Once cooled, it is time to feed to cake (once a week until a week before Christmas, best about 3 weeks minimum).

➑ Pierce the cake with a skewer and drizzle over a spoon of whisky. Then, wrap the cake in several layers of greaseproof paper or cling film and tin foil and keep in an airtight box. Once the cake is ready to be iced. Roll out the marzipan on a work surface dusted with icing sugar.

➒ Using a cardboard cake holder or a plate of the size of the cake. Circle and cut the size around the marzipan. Keep aside for a minute.

➓ In a small saucepan, melt some apricot jam and using a pastry brush, baste the top of the cake. Carefully place the marzipan over.

Ideally, set aside for 1 or 2 days to allow the marzipan to dry and settle.

TO FINISH THE CAKE, PREPARE THE ROYAL ICING.

➊ In a bowl, whisk the egg whites and slowly add the icing sugar until smooth and stir.

➋ Stir in the glycerine - this helps to stop the royal icing from setting rock solid. Spread this over the top of the cake in a decorative fashion. Be as imaginative as you like.

➌ Decorate the cake with some holly and a few cinnamon sticks. Leave it aside for the royal icing to dry a little and settle and the cake is ready to be served for Christmas day!

Kevin Dundon is doing live cookalongs on his Instagram and Facebook every day at 2pm with simple and easy recipes to follow and has a range of online cookery courses on his website, visit kevindundon.com