1. What is your favourite Christmas foodie memory?
The Christmas pudding with brandy tradition. Lighting the brandy and then trying to get it from the kitchen to the table was always fun.
2. Which is your favourite autumn / winter ingredient to use?
Because I live right along the Norfolk Coast, in December time they sell local mussels right outside my door.
3. What inspires your seasonal and festive cooking?
The province of ingredient plays a huge part in inspiration for cooking. Ingredients that are in season is very important.
4. What would be your dream Christmas dinner feast?
I like a Norfolk Black Turkey, they are very streamline and full of flavour. Always has to be a traditional Christmas dinner, Turkey with all the trimmings with chipolatas wrapped in bacon.
5. What are your tips for getting the kids involved in preparing the Christmas dinner?
The boys never used to really like Christmas pudding. So they usually help make a traditional non boozy pudding like a trifle, with homemade jelly and custard.
6. Can you recommend a foodie, make-it-yourself Christmas gift?
Homemade Christmas macaroons with a vanilla base filled with rum butter or brandy butter. To get the festive look use Edible tinsel, gives a sparkly look.
7. What dishes would you recommend as an alternative to turkey – such as more unusual meats?
I would recommend beef, like River Beef – rich in flavour.
8. What’s the best way to use up leftover Christmas dinner ingredients?
Several ways - you can take a turkey carcass to make a fantastic stock and then use that to make a turkey broth. You could also make a fruit based curry.
Catch Galton on the Stoves Live Cook stage at BBC Good Food Show Winter.