1. What is your favourite christmas foodie memory?
My favourite christmas foodie memory is having dinner with friends and family on our terrace in Goa and Jamsheed, our elder son, singing the nursery rhymes to entertain everyone. He was three then.
2. Which is your favourite autumn or winter ingredient to use?
Its game of course and lots of root vegetables.
3. What inspires your seasonal and festive cooking?
Local availability and information from farmers and local growers.
4. What would be your dream christmas dinner feast?
Good wine, good cheese, lots of superb canapes and great friends and family.
5. What are your tips for getting the kids involved in preparing the christmas dinner?
Get the kids involved from the very beginning of the season. Get them involved in making the dough or pastry to get them inspired. Give them responsible jobs for example lining the small pastry tins, mixing the cake batter etc.
6. Can you recommend a foodie, make-it-yourself christmas gift?
I prefer to give cakes as gift for Christmas. For that you will have to start six months or a year in advance. The other thing I like to make for christmas gifts is kul-kuls, a sweet fried pastry made by Indian Christians.
7. What dishes would you recommend as an alternative to turkey – such as vegetarian dishes or other more unusual meats?
I would definitely would reccomend pork, good beef or a rack of venison. For vegetables Brussels sprout thoran, hamburg parsley or pureed cardoon with garlic and chilli.
8. What’s the best way to use up leftover christmas dinner ingredients?
There are many ways. Meats can be added to fried rice, used up in pies, stews or could be used as fillings for sandwiches or in baked dishes.
See Cyrus on our Stoves Live Cook stage at BBC Good Food Show Winter.