5 Minutes with Nathan Outlaw 

Describe your perfect Christmas Day…

Up relatively early; the dogs won’t know it’s Christmas Day and will still come and remind me they need feeding! Breakfast of smoked salmon and poached eggs. Maybe a present or two for everyone. This year we’re having traditional turkey with all the trimmings. It will all need to be gluten and lactose free though because my daughter is both of those. In the past I’ve substituted the turkey for fish but it wasn’t everyone’s idea of Christmas lunch so I’ve relented and gone back to tradition. So next I’ll get the turkey in the oven then phone any family I won’t see over Christmas. Once everything is in the oven, a walk on the beach or through the woods with the dogs and a quick wander around the veg plot and greenhouse to make sure all is okay. A leisurely Christmas Lunch late afternoon followed by more presents, games with the kids, maybe a film. If we can manage it, a ‘whatever’s left over’ buffet at some point in the evening. Basically a relaxing day with my family.

What are your favourite Christmas memories?

Mostly of Boxing Days, both as a child and once I’d had my own children. We’d always visit my grandparents, so there were lots of extra presents to open! My Nan also used to make something delicious called a Tunis cake, which had a lovely thick chocolate coating, and there was always a massive trifle, something I can’t resist to this day. Even now I much prefer Boxing Day - all the hype is over and you can relax. These days it tends to be when we have a full house so it’s always good fun.

What’s the most undervalued Christmas ingredient?

Mincemeat. Why do we only have it at Christmas? It’s so easy to make (and tastes much better than shop bought), can be kept in the fridge for quite a while and can be used for much more than mince pies!

Top tips for using up leftovers?

In the weeks before Christmas use up things in your freezer so that you have room to freeze down any leftovers. Smoked salmon can be turned into a pate simply by adding cream cheese, Greek yoghurt, creamed horseradish and a squeeze of lemon or lime juice. Great to serve with crackers or crusty bread. Leftover veg (including Brussels sprouts) makes great soup. Maybe add a bit of leftover turkey too. Turkey and ham can go into a lovely pie. Just saute off some onions and mushrooms then add to a white sauce with some chopped parsley. Stir in the meats and top with shortcrust pastry, scrunched up filo pastry sheets or mashed potatoes. I could go on forever…

What will you be drinking this year?

I might have a glass of something bubbly, probably from Camel Valley Vineyard or some of the cider I made with apples from our trees this year. Otherwise it will be a cup of tea or good coffee!

Look out for Nathan at the Padstow Christmas Festival (5th-8th December) alongside plenty of other top chefs. For more information visit padstowchristmasfestival.co.uk nathan-outlaw.com