1. What is your favourite Christmas foodie memory?
At my Grandma Riley's back-to-back house where we crammed in twenty plus people on Boxing Day for cold cuts and a fry up every other year when I was between ten and 18.
2. Which is your favourite autumn / winter ingredient to use?
Turbot, oysters, partridge, clementines, chestnuts... you name it!
3. What inspires your seasonal and festive cooking?
Sharing with the family all seated together.
4. What would be your dream Christmas dinner feast?
Lobster and crab cocktail, turbot and mussels, partridge with chestnuts, Xmas pud.
5. What are your tips for getting the kids involved in preparing the Christmas dinner?
Helping shell the roasted chestnuts (once cool) for the stuffing and eating a few on the way! All these little jobs are great for kids to be included in!
6. Can you recommend a foodie, make-it-yourself Christmas gift?
7. What dishes would you recommend as an alternative to turkey – such as vegetarian dishes or other more unusual meats?
Roast leg or shoulder of pork with bags of stuffing.
8. What’s the best way to use up leftover Christmas dinner ingredients?
Bubble & squeak cooked in beef dripping with cold turkey, piccalilli and homemade bread.
See Brian on the Stoves Live Cook stage at BBC Good Food Show Winter.