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Merry Phippsmas

The countdown is well and truly on as we propel though the final few days toward Christmas. For those of you wrestling with hostess nerves or cooks who still can’t decide what to do with the sprouts, then look no further. Phipps’ good friend and chef extraordinaire, Martin Lam, has kindly given us two fail safe recipes; one for for perfect roasties and another for crowd-pleasing sprouts.

The Phipps team were lucky enough to have a private cooking lesson with Martin for this years’ Christmas party so we can all vouch for the absolutely, Christmas Day worthy, deliciousness of these recipes.

It is just left to say we hope you all have a wonderful Christmas and we will see you in the New Year!


Perfect Roast Potatoes

  1. Peel, then quarter & boil as many floury baking potatoes as you require. [Always start them in cold salted water and bring to the boil.]
  2. Have your roasting pan ready, and oven switched on to a high temperature- at least 3/4 of the maximum temperature.
    Spoon in a generous amount of goose or duck fat, put in the oven to heat up. CAUTION Be very careful taking this tray out once it is hot!
  3. Once the potatoes have reached boiling point, turn down slightly and cook for another 10 minutes.
  4. Take of the heat, pour into a colander, and shake gently until all the water has drained. Leave for another 2 minutes to steam.
  5. Take out the roasting tray, place on a work surface carefully, and then place the potatoes into the roasting tray, rolling them in the hot fat to cover all sides.
  6. Sprinkle lightly with sea salt. When this is done, place back in the oven and cook for about 40 minutes at the top of the oven- timing will depend on how full the oven is and how efficient it is, so always allow enough time.
  7. Turn the potatoes at least once after about 25 minutes and again if you think they need it.
    Once browned and crisp, you can move to a cooler part of the oven, but they must stay hot!


Brussels Sprout Tops with Chestnuts 

  • Use approximately 1 head of sprout tops per person, trimmed of any old leaves and washed
  • Whole, peeled [unsweetened] chestnuts
  • Unsalted butter


  1. Bring a large pan of salted water to the boil. Place the prepared sprout tops in the boiling water and cook rapidly for about 5 minutes.
  2. Cook in batches if doing a lot as the water should come back to the boil quickly.
  3. Have a large bowl of cold water ready and once the sprout tops are cooked, plunge them into the cold water to stop the cooking. Run the cold tap over them if necessary to ensure that they cool quickly.
  4. Drain and reserve until ready to serve.


  1. Melt a generous piece of butter in a large flat [frying] pan. When melted, put in the sprout tops and cook on a medium heat, turning as required, for about 5 minutes.
  2. Season with fresh milled black pepper and a little salt.
  3. The sprout tops will start to brown nicely as they get hot, and develop a sweet caramelised flavour.
  4. Now add the chestnuts and cook for another 2-3 minutes.
  5. Scatter with fresh chopped flat parsley and a squeeze of lemon juice.