Stay Ahead Of The Game This Christmas By Preparing In Advance…
This is your one stop shop for a Stress Free Christmas. You will find over 30 Festive Recipes in the Christmas Recipe section.
Make your life easier by using this countdown for what to do each week on the run up to Christmas. Click the links below for everything from dead easy Canapes, the tastiest Turkey Gravy ever, tips for cooking the perfect Roast Turkey, a glorious Christmas Pudding Icecream and show stopping, Cherry Brandy Chocolate Truffles. Oh! And don’t forget to read the Top 10 Turkey Tips before buying your bird.
4 weeks before
Order your turkey, or buy a frozen one now – allowing 500g per person.
Purchase any ingredients that are likely to sell out early in the shops.
There’s still time to make christmas cake, pudding & mincepies
If you’re having a party, get your canapes here.
Start making freezer space!
3 weeks before
Make pastry for:
2 weeks before
Order any flower arrangements now
Make and freeze the following:
Smoked salmon and dill creme (canape filling)
Christmas pudding ice cream
5 days before
Clean silver, check over crockery and glassware.
Refill salt & pepper grinders.
3 days before
Start defrosting a frozen turkey overnight.
2 days before
Pick up the turkey, fruit/veg and any last minute shopping.
Unwrap the turkey and remove the giblets/gizzards etc.
Defrost the turkey stock and refrigerate.
Make the ham glaze and marinate overnight.
Prep, ¾ cook & chill the carrots & brussels. Refrigerate.
Par boil, cool & cover the potatoes ready for roasting & refrigerate.
Make parsnip puree, refrigerate in plastic container.
Make the turkey gravy.
Bake the glazed ham for an hour.
Defrost bread sauce.
Defrost the puff pastry croutes (for canapes).
Defrost smoked salmon/dill creme (for canapes).
Set the table for tomorrow’s feast.
Chill down wines and champagne.
Take the turkey out the fridge overnight & leave in cool-ish room.
Stuff the turkey, cover breasts with ice bags for 30 mins.
Put the turkey in the oven.
Start steaming the Christmas pudding 2 hours before you need it.
Assemble the gingered salmon tartare and return to the fridge.
Roast the potatoes (start roasting 10 minutes before taking turkey out).
Assemble the salmon & dill canapes and pass round with chilled bubbly.
Take the turkey out to rest & pour the meat juices into the gravy.
Roast the stuffing balls for 30 mins (if appropriate).
Warm the dinner plates.
Start gently warming the gravy through on low heat.
Meanwhile, sit down and enjoy your first course – gingered salmon tartare.
Re-heat the vegetables and have someone carve the turkey.
Take the stuffing and potatoes out the oven and get everything to table.
Enjoy your lunch!