The carving of the turkey is a big Christmas moment - so feeling apprehensive at the thought of stepping up to the plate and doing the slicing is understandable. But fear not, because here, in a series of exclusive videos, carving expert Paul Foxon reveals the secrets to presenting a plate of evenly cut slices, rather than a messy pile of flesh. He trained as a chef and is now Head Maitre’d at five-star London hotel The Rubens At The Palace – so these videos show a master at work (literally, they were filmed at The Rubens’ English Grill restaurant). And he’s got you covered in case you’ve opted for Dover sole, or salmon or a roast chicken, with separate masterclasses for carving those, too.
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How to perfectly debone and fillet a Dover Sole
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