Q about Christmas lunch prep.

[BanyanTree]

Many of you are talking about prepping the day before. I cook a roast every Sunday but usually just do it as we are cooking. It takes hours. One of my bug bearers about Christmas is that I spend hours in the kitchen whilst everyone else is enjoying themselves and I end up really pissed off.

I always thought that if you prep veg and potatoes the vitamins and some taste will evaporate. That said, not too fussed for one day.
I will be writing a list of jobs and handing them out, however, can we share what can be prepped the day before and left ready to cook on Christmas Day?

[katmarie]

I’ve done veg prepped the day before, kept it in water and covered over in the fridge and it was perfectly fresh, made no difference at all to the taste.

There’s loads you can do the day before or even weeks before (gravy can be made ahead and frozen, likewise cranberry sauce), I firmly believe there is no need to spend your whole Christmas slaving in the kitchen.

[Wh0KnowsWhereTheTimeG0es]

All veg prepped the day before including potatoes peeled and parboiled. Bagged up and stored somewhere cool, doesn't need to be in the fridge (ours never has room in it). Gravy base made with giblets or Jamie Oliver style to just add juices on the day. Stuffing can be made ahead and frozen, cranberry sauce a week or so ahead.