Boroughbridge welcomed a festive celebration on 4 December 2025 as The Kitchen Room marked the Christmas season with an event focused on the joy of cooking and gathering at home.
The Yorkshire kitchen design studio invited guests to a Christmas masterclass led by private chef Michaela Hanna, over of WithM.
Michaela shared practical, down-to-earth advice to help home cooks create a smoother and more flavourful Christmas Day.
Her advice centred on enjoying the day, focusing on a few well-executed dishes and remembering that the celebration matters more than perfection.
The Kitchen Room team said the event reflected their belief that a well-designed kitchen can make festive cooking easier and more enjoyable.
They described the kitchen as a place where families connect, create memories and make the most of the season.
Here's a little sneak peak of Michaela's advice for the perfect Christmas dinner:
1. The secret to roast potatoes that never let you down
Choose floury potatoes such as Maris Piper or King Edward — they’re the key to crispiness. Parboil from cold, let them steam dry, then roast in hot oil for at least an hour, turning twice. Simple, foolproof, and unforgettable.
2. Why your Christmas day starts on the 23rd
From blanching cabbage to pre-cooking sprouts, making bread sauce and cranberry sauce, and prepping pigs in blankets the day before — the more you do on the 23rd and 24th, the calmer Christmas Day becomes. Christmas success = organisation.
3. Elevate veg with simple flavours
Make them shine with a few clever twists for example:
- Brussels sprouts with pancetta and chestnuts
- Roast parsnips with honey and a dusting of flour
- Carrot purée finished with brown butter and lemon
- Red cabbage reduced with brown sugar and balsamic
Little additions, big impact.
4. The stuffing that’s so good you’ll need to make extra
Use plenty of herbs, citrus zest and a touch of nutmeg. Cook onions until sweet and caramelised before mixing them through. And always make extra — turkey, stuffing and gravy sandwiches are the real Boxing Day joy.
5. The timing trick every Christmas cook needs to know
Whatever time you think the turkey will be ready, add an extra 90 minutes for resting and finishing the sides. The secret is planning, planning, planning.
6. Have a “Commis Chef” on hand
You shouldn’t be doing everything alone. Veg prep, washing up and keeping the kitchen flowing should be a team effort. Put on Christmas tunes, pour a festive drink and make it fun — food tastes better when everyone feels involved.
7. How to rescue Christmas when things go wrong
- Overcooked turkey: drown it in great gravy
- Undercooked turkey: give it more time and hold the sides
- Forgot to defrost the bird: it happens — but remember big turkeys need days, not hours
- Everything is ready at different times: regroup, breathe, and lean on your plan
- And if all else fails, a cheeseboard and great bread will save the day
8. Making every guest feel welcome at your table
Veggie guests? Serve a nut roast, tart tatin or mushroom wellington. Gluten-free? Use GF flour for gravy and Yorkshire puds. Dairy-free? Oil works instead of butter, and chocolate mousse makes an easy, indulgent DF dessert. A bit of planning keeps everyone happy.
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