What are the hardest parts of Christmas dinner to master?

By Lucy Brimble, 72Point via SWNS

The hardest parts of a Christmas dinner to master are crispy roast potatoes, moist turkey and delicious gravy.

A poll of 2,000 adults, who celebrate the festive season, found 13 percent struggle with the stuffing and 23 percent make a lumpy sauce for the cauliflower cheese, resulting in them having to start from scratch.

When it comes to vegetables, sprouts seem to be the biggest struggle for 12 percent, while 11 percent said carrots are their downfall.

Despite 76 percent claiming it’s one of their favorite things about Christmas, 49 percent are relieved when it’s not their turn to host, with 46 percent saying expectations are always set too high.

It emerged nearly a quarter (24 percent) struggle to get Christmas dinner timings right, with 32 percent admitting they’ve had to make something again from scratch after messing it up.

Laura Rowe, the gravy guru and food expert at Ocado Retail, which commissioned the survey, said: “For many people, Christmas dinner is their favorite part of the big day, however, being responsible for such an eagerly awaited meal can come with high expectations from guests.

"We believe there's a fun side to festive cooking, so want to encourage the nation to enjoy the cooking just as much as the eating.”

The average Yuletide celebrating adult will prepare for the dinner seven days in advance, with it taking them a total of 5.6 hours on the actual day, to get everything from pots to plates.

Two-thirds prefer to be left alone in the kitchen while cooking the meal, with 64 percent feeling happy once it’s finally been served and a further 47 percent feeling relieved.

Gravy (31 percent) is the element of Christmas dinner people are most likely to have to start again after messing up on the day - with Yorkshire puddings (28 percent) and roast potatoes (27 percent) falling shortly behind.

When it comes to gravy consistency, 22 percent make it too lumpy, while 20 percent always end up with a gravy that’s too watery.

And more than a fifth (22 percent) feel pressure to get the gravy right, with 20 percent often making it at the end in a rush, according to the OnePoll study.

To combat this problem Ocado Retail has teamed up with scientist, Mark Miodownik, to help the nation crack the code for the perfect gravy this Christmas.

In analyzing the research findings, Miodownik found the perfect jug of gravy should be:

• 115ml in volume - enough to coat the centerpiece and all the trimmings.
• Stirred for 2.5 minutes resulting in a velvety smooth, lump-free consistency.
• Depth of flavor on a scale of one to five should be the highest at five, which means including all the juices from your roast plus additional seasoning.
• Served at a temperature of 69°C (156 °F).

Laura Rowe added: "To make it a little easier to perfect even the trickiest of elements, such as the gravy, we’re sharing our favorite flavor-enhancing ingredients.

"We’ve even teamed up with a scientist to crack the code for the perfect jug of gravy every time.”

LAURA ROWE'S TOP TIPS FOR A FESTIVE GRAVY GLOW-UP:

1. MARMITE - Love it or loathe it, a dash of Marmite works wonders for beef and vegan gravies. It’s also perfect for glazing vegan pastry centerpieces.
2. BLACK GARLIC - A match made in heaven for lamb or beef. Simmer your gravy while infusing the flavor of finely chopped whole cloves, or for added convenience, drop in a couple of teaspoons of pre-prepared black garlic paste.
3. GOCHUJANG - Gochujang is a Korean fermented red chili pepper paste with a kick that’ll add sweet, savory and spicy layers to your gravy - perfect with a pork roast for any non-traditionalists out there.
4. RASPBERRY JAM - Jam melts quickly, contributing a sweet smoothness, which is perfect for turkey or even goose – just make sure you opt for seedless.
5. SHERRY - A dry sherry, such as a fino, is a great way to add depth to a white meat gravy, just as if you were adding a glass of white wine.
6. MUSTARD - Dijon mustard is also a winning addition to turkey gravy. Its mellow heat and rounded tanginess is ideal for brightening up rich sauces, adding a flavorful backbone to your turkey feast.
7. SOY SAUCE - This ingredient’s umami, salty notes serve to enhance and darken your gravy whilst bringing out those meaty flavors.