Cooking Christmas dinner for a big family can be stressful – so we asked celebrity chef Gino D’Acampo for his top tips to help make it chilled and easy.

Here are the hacks:

1. Turkey breasts – not the whole bird

Turkey breasts
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A whole bird takes hours to cook so Gino says breasts are a quicker option for those of you who can’t handle the wait.

Add a couple of slices of Parma ham and cook in a pan with butter and olive oil. Add a splash of Marsala wine when you turn them over and buon appetito!

2. Frozen roast potatoes

Frozen potatoes
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There’s no need to worry about the peeler with these.

Put them straight in the roasting tray with rosemary and crushed garlic and into the oven for about 40-45 minutes at around 200 degrees to get them crispy.

3. Oven roasted Brussels sprouts

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Something to get you enjoying an infamous Christmas classic.

Boil the sprouts for five minutes. In a separate bowl mix some chopped flat-leaf parsley, grated pecorino cheese, fine toasted breadcrumbs, chopped garlic and of course seasoned with some salt and pepper.

Put the mix on top of the sprouts in a dish and pop in the oven for 15 minutes at 220 degrees.

4. How to chop an onion and not cry

Chopping an onion
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We all know the pain of onion tears, but there’s a way around it. Keep your eyes at a distance and cut the onion at each end and in half before peeling.

Do be careful of your fingers though!

5. The key to thick gravy

Gravy being poured
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Gravy looking too runny? Gino says this one is simple – just add cornflour.

Put the cornflour in an espresso cup and add some water and mix. Add it to the gravy and give that a mix too – then its ready to be fought over on the table!

Gino has partnered with potato experts McCain to encourage Brits to continue cooking the traditional Christmas roast.