大象传媒

Each day we are going to give you a Michelin star recipe and tip to making the perfect Christmas dinner today is starters.

There is no one better qualified then John Williams, he's the executive Chef at The Ritz London and Chairman of Royal Academy of Culinary Arts and he's a sand-dancer!

At the age of 19 John passed by the Ritz and thought to himself "I want to cook there" fast forward a few years and not only does he cook there but he heads up a team of 65 other chefs and classes Prince Charles as one of his regulars.

Roast gravy juices

Make sure that you have a flavoursome stock. Freshly made poultry / chicken stock is best but a good bought in stock or good cubes would suffice.
Giblets and any trimmings must be kept for the gravy, and may be used as a trivet for the bird whilst roasting.
Once the bird is roasted leave for twenty minutes to relax; some juices will be released, make sure that they are kept.
Take the roasting pan from the turkey and remove excess fat making sure that you keep any juice and then caramelise juice on the bottom of the pan.
Add the roasted trimming and deglaze with the stock. Bring this to the boil and simmer to required taste and consistency. This should not be too thick, and rather translucent in fact.
Heat a pan on the stove and add some cut up pieces of salted butter and brown the butter until it is foaming and golden brown. Immediately pass into the roasting pan of gravy and then pass through a sieve.

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