With Christmas around the corner, you probably have a good idea what you’ll be eating on the big day. Have you ever wondered how a top chef spends Christmas? We have an exclusive interview with one of the best chefs in the country, who shares his Christmas cooking tips and plans for the future.

Cyrus Rustom Todiwala OBE, DL, is a celebrity chef known as much for his stunning fusion food as well as his vivacious personality.

Having bucket loads of talent and a bright sense of humour is all in a day’s work for Cyrus. He also happens to be one of the world’s most decorated chefs who just happens to have cooked for the Queen. He was awarded an MBE in 2000, an OBE in 2009, an honorary doctorate, made an honorary professor and is a Deputy Lieutenant.

Cyrus continues to be a regular on television where he enthralls and delights viewers with his innovative dishes that skillfully fuse myriad cultures. Here is what Cyrus had to say about his Christmas plans and his top tips on how to make a gorgeously succulent roast turkey.

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Wales Online RT: I understand that you’ll be spending Christmas Day at your friend’s house. Will you be taking any food over or helping with any cooking? Perhaps you’ll enjoy being cooked for, for a change?

CT: Yes indeed. I will be curing and smoking some trout for lunch. Plus, our source for turkey is excellent so I’ll be sourcing the turkey for our friend. I might make some Melba toast and cheese straws too.

RT: When you’re hosting Christmas celebrations at your own house, what does your day / menu look like?

CT: At home I’ll make a lobster or prawn and crab salad with cured smoked salmon or trout. Then a spiced and slow roasted rolled boned turkey. Roast potatoes are a must, in goose fat or duck fat. Sides of shredded Brussels sprouts (Thoran South Indian style) and honey, maple and ginger roasted carrots and parsnips will be served. Gravy will be …….

Source: https://www.devonlive.com/whats-on/food-drink/exclusive-interview-top-chef-cyrus-6391245