Planning well and getting ahead is key to making sure your day goes as smoothly as possible
A week before
Make the cranberry sauce, spoon into a sterilised jar and store. Make the stuffing. Spoon into the ovenproof dish, cover and freeze. Just thaw overnight before cooking. Make the soup without adding the crème fraiche or Cheddar. Chill and freeze. Defrost overnight and then continue as per recipe.
The day before
Make up the potted salmon, cover and chill ready for the day. Stuff the turkey and then cover with the parchment and chill. Make up the pies, chill and store somewhere cool. Warm through in the oven on Christmas Day. Cook and assemble the gratin up until the point you’re ready to bake. Grate the cheese for the soup and store in the fridge. Make up the orange butter for the carrots and chill. Make up the stuffing if you haven’t already and chill overnight. Peel and prepare the veg. Sprinkle with water and store in the fridge in food bags. Cook the steamed pudding, cool and then microwave for 5-10 minutes on the day. Make the chocolate tarts, cool and store in an airtight box ready for serving or warming through gently.
On the day
We’ve timed our Christmas lunch to sit down at 2pm – if you want to eat later, simply adjust the timings. 7.30am
Preheat your oven to 190ºC/R5. 8am
Get the turkey in and relax a while! 12.20pm
Take the turkey out and turn the oven up to 200ºC/R6. Pop the
potatoes on to cook for 15 minutes. 1pm
Put the pudding on to steam if you haven’t cooked it already. Start making the gravy and keep warm. Grate the cheese for the soup. 1.25pm
Put the potatoes in the oven to roast. 1.30pm
Serve your Christmas cocktail. 1.50pm
Put the stuffing in the oven. Make the pine nut and pancetta mix for the sprouts. Warm the plates. 1.55pm
Griddle bread for potted salmon starter and finish making soup. 2pm
Serve starters, sit down and enjoy. 2.15pm
Steam the sprouts and carrots and pop the pies and gratin in the oven. 2.25pm
Top the sprouts with the pine nut mix and dot the carrots with the butter and serve.
✩christmas feast ✩ Cheers!
With the potted salmon try…
Philippe Michel Crémant du Jura Sparkling
Chardonnay, £6.99, Aldi The crisp citrus notes are well
matched to light starters like seafood.
With the turkey try… Yali National Reserva Cabernet Franc 2009, Viña Ventisquero, £8.19, Morrisons The lingering finish of plums and chocolate will be perfect with the tomato flavours.
With the mushroom pies try... Viognier de Pennautier Vin de Pays d’Oc 2010, £7.25, bbr.com The classic aromas of ripe peach, passion fruit and apricot are the perfect
complement to the earthiness of the mushrooms and shallots.
With the clementine pudding try… Elegant Frog Viognier 2010, £7.99, Sainsburys Dry peach and floral aromas work perfectly with the citrus flavours of the pudding.
All recipes Catherine Hill Photos Laurence Hudghton With thanks to John Lewis, Marks & Spencer, the cooksfriend.co.uk, Premierhousewares (call 0141 579 2000 for stockists)