Jamie Oliver spills secrets on perfect roast potatoes and Christmas cooking on a budget

Celebrity chef, Jamie Oliver, has shared his tips for the festive season ahead of his two Christmas episodes of Jamie Cooks Christmas on Channel 4

Jamie Oliver has lifted the lid on his Christmas cooking tips for a festive feast.

The celebrity chef, 49, has been sharing his yuletide recipes for years and this year he's back in the kitchen for two Christmas episodes of Jamie Cooks Christmas on Channel 4, which start on Sunday December 8.

Speaking ahead of the programme, the dad-of-five shared his advice on how to host the perfect Christmas, including knocking up resplendent roast potatoes - as well as how to cope on a budget.

Roast potatoes are, arguably, the star of any Christmas meal, but getting them cartoon-crisp is no easy feat. Sharing his tips on how to get them just right, Jamie admitted he's always on the quest for the 'perfect potato'. Advising squashing the spud, he explained: "I’m always looking for ways to make my roasties just that little bit better every year. I like to gently half-squash my potatoes when they’ve been in the oven for an hour or so – it’s game-changing how crispy they get."

He added: "This year, I’m going to parboil my spuds in chicken stock – it makes them taste even better. I’d really recommend it. Plus, you can use that lovely starchy stock to make your gravy – win-win," reports the Press Association.

While often the most magical time of year for children, Christmas can be a struggle for some parents, particularly when they've got a bunch of kids to feed. Giving his advice on how to make your money go further in December, Jamie advises buying British fruit and vegetables that are in season.

He explained: "Buy British fruit and veg that’s in season. They’ve not had to travel across continents to get to the shop or market, so I’d really recommend looking around to see what you can find. If you can’t afford pork loin for my festive porchetta, then you can absolutely use pork belly and get the same delicious results."

He also suggested another use for the perennial cheeseboard, adding: "I’m also a big fan of using up my cheeseboard in lasagnes, pastas, sandwiches and toasties, and not wasting a thing – my cheesy cauliflower lasagne is big enough to feed a crowd, with layers of lovely veg, silky pasta, bubbling cheesy white sauce and bombs of blue cheese."

Jamie also dished out advice on making the "best-ever" Brussels. While the divisive veggie won't be adorning every Christmas table across the country, the chef reckons they can be delicious.

Calling all home cooks to embrace the unassuming sprout with his "insanely delicious recipe", Jamie suggests adding chunky sausages, sweet apple, tangy onion and a dash of Worcestershire sauce to give them an "irresistible flavour".

Follow Mirror Celebs on TikTok , Snapchat , Instagram , Twitter , Facebook , YouTube and Threads .