Matt Tebbutt Christmas cooking must-haves including his 'secret weapon' ingredient

Matt Tebbutt Christmas cooking must-haves including his 'secret weapon' ingredient (Image: Lingo)

Celebrity chef Matt Tebbutt has been a familiar face on BBC One's Saturday Kitchen since 2009, when he became a regular alongside former host James Martin.

Having hosted the hit weekend show since July 2016, Matt has showcased his cooking expertise to the nation weekly for years. But the chef reserves some of his culinary secrets for special occasions, like Christmas.

In an exclusive interview with Express.co.uk, the Buckinghamshire-born presenter divulged the specifics of his Christmas dinner table.

Matt revealed that he'd be the one "pottering in the kitchen" while cooking lunch for the people he loves this year—something he says is "very convivial and lovely" when there's a bottle of fizz on the go and Christmas carols on the speaker.

But the chef made a shocking revelation: His festive feast won't be cooked with an air fryer, and he won't add red wine to his homemade gravy.

Matt Tebbutt is the presenter of Saturday Kitchen on BBC1 and Food Unwrapped on Channel 4 (Image: Getty)

He told Express.co.uk: "I don't have an air fryer - I've got mixed views on them. I think they're great for one or two people. I just don't, I can't get my head around the fact that in order to keep the food warm while you cook the rest in an air fryer, you've got to put your oven on, so it seems to negate it."

Instead, Matt prefers using the oven and stove to whip up a hearty, classic feast. "I'm quite a traditionalist. When it comes to Christmas, I love the sprouts, parsnips, and stuffing," said Matt.

The Saturday Kitchen host continued, "I've got a lovely Turkey... I always say, you know, buy the best quality when you can get your hands on it because it makes a big difference about how it's reared, the amount of fat in the skin, and just the flavour of the legs.

"So I'm quite excited about my turkey. I've also ordered a goose, and that's pretty indulgent. Goose is expensive. It doesn't yield a lot of meat, but what there is, you only need a few slithers, and it is so delicious. It is worth it - you also get about two pints of goose fat off the thing, which will keep in your fridge quite happily, indefinitely, as long as you keep it."

Matt advocates for "well-roasted potatoes and goose fat", which are "just delicious" when combined. But his approach to gravy is more unique.

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The chef urged those thinking of skipping homemade gravy for granules to realise that making it from scratch is "absolutely worth it". He suggests starting with a base of liquid stock, then adding the juices from "whatever you're roasting", be it a bird of vegetarian alternative.

Matt explained: "And then I would add a splash of Madeira - I always have a bottle of Madeira to hand. I think Madeira is just my secret weapon; it gives a little sweetness, warmth from the alcohol, and that lovely Madeira taste.

"And then I would put the stock into that and scrape all the bits and pieces off the bottom of the pan, and then just simmer it away, if you roast whatever you're roasting on top of a bed of onions and carrot and celery and garlic, throw some bay leaves in there, some thyme, bit of rosemary, already, you've got a fantastic base."

He caveated that with a plea: "Don't make it too thick. The one thing I can't stand is gravy that you know you need to eat with a knife and fork. For some reason, it's quite a traditional thing to make thick gravy. And I don't like that at all."

For the sweet treats that are impossible not to indulge in, the TV chef revealed that he's taking a new approach to the festivities this year. Matt won't be saying no to biscuits, cakes or mince pies, and especially not booze. But he is diversifying his options for "grazing".

The chef said: "I've been wearing this Lingo device for a couple of weeks. And I suppose what's been interesting is just keeping track of these glucose spikes. I was aware of what sorts of foods create these spikes and dips. I've learned that things like avocados, fibre, low-release sugars, and stuff like that are much more beneficial to maintaining glucose steadily throughout the day."

He continued: "It's Christmas. We all indulge. That's what it's all for. I'm still going to be just eating mince pies and cheese and everything, but throughout the day, you kind of, if you can balance with a few nuts here and there, and a bit of protein just to, sort of to moderate it all out, then it's so much the better.

"Indulgence is still the key. But if you indulge with the glucose spikes in mind, you can sort of temper it, moderate it. Therefore, you don't get the peaks, you don't get the troughs. You don't get that kind of that five o'clock slump."

Matt's top "swaps" this year include swapping indulgent Christmas breakfast items for avocados, yoghurts, and soft-boiled eggs. For dessert, he admitted that the coffee and brandy cake his mum makes him for his birthday on Christmas Eve will still go down as a treat.

But those seeking a healthier pudding could look to seasonal fruits like clementines, pomegranates and pineapple. Pair with some Greek yoghurt and roast nuts, then top with cinnamon to complete the festive dish.

Celebrity chef and presenter Matt Tebbutt has been working with Lingo to create a series of tips to assist individuals during the festive period. Lingo is designed to help individuals monitor and understand their glucose levels, promote a healthier lifestyle, and empower people to make informed dietary choices, especially during the festive season. For more information, visit Lingo - Your personal metabolic coach