How much of the Easter roast can I prep today?

[Florally]

Having a slight panic about oven space and amount of people coming round tomorrow.

Will it ruin Yorkshires, cauliflower cheese and stuffing if I make them all today and reheat them tomorrow?

Yes to stuffing and cauliflower cheese, yorkshires need to come out of the oven hot.

• I would make Yorkshire pudding batter tonight but not cook until tomorrow
• cauliflower cheese = full cook then reheat
• roast potatoes - prep tonight, roast to soft but not golden. Finish tomorrow

Make your cauliflower cheese ready to re heat. Parboil roasties, prep carrots, make batter for yorkshires.

yorkshires can be made ahead and reheated, you can also freeze them within about 10 mins of cooking and reheat from frozen

Caulifower cheese always tastes nicer the second day IMO. yes to that.

You can make your yorkies today and reheat tomorrow
Cauliflower cheese prep today and cook tomorrow.
Prep carrot. peel spuds and leave overnight in saucepan with water and half a lemon (this stops them getting discoloured) just make sure you rinse before cooking.
Good luck, I am sure it will be lovely x

You can prep all your vegetables ready for cooking tomorrow.

Make the batter and store in fridge.

Season your joint today ready for tomorrow.

Yes - you can prep all ahead like PPs suggested and (ahem) I’d be using premade frozen Yorkies but that’s just me!

Always prep the different parts of a meal like this ahead of time as less stressful

Do you have an airfryer? That is extra oven space eg to reheat Yorkies

Also if you are short on space you can get cauliflower cheese/stuffing hot then wrap with foil to keep warm (if your cooker has a grill you could get that hot, turn off then stash in there to keep warm too)

Use the few minutes while your meat is resting to bring things back to hot for serving

At Christmas I frequently prep nearly everything except the meat the day before.

Parsnips and potatoes, peeled, par-boiled and roasted until nearly cooked but not crispy. Carrots, peeled, chopped and cooked until just under-done. I don't cook any brassicas the day before (cabbage, sprouts, broccoli) but I do prepare them ready for cooking. If we have peas they are frozen and only take a couple of minutes anyway. Swede, cooked and mashed. Red cabbage, braised and ready to go. Cauliflower and leeks, if having either in a cheese sauce cut and cooked. Cheese sauce made and dish assembled.

Parsnips and potatoes then go into the oven when the meat comes out to rest, as do pigs in blankets, stuffing (if separate). Meat comes out at least 20 minutes before it needs to be carved, and is covered in foil and a tea towel to keep hot. Carrots, swede, red cabbage go in the microwave just before we need them. Cabbage/sprouts/broccoli have to be cooked last minute in my opinion. If the sprouts or broccoli are being roasted then they need to go in the oven at the appropriate time, but I don't usually roast them. If I was doing something in a cheese sauce just reheat on the day, either in the oven or the microwave depending on which had more space.

Gravy is not prepared in advance, but if using stock then that is got ready beforehand. Bread sauce or any other kind of sauce I would get ready the day before and reheat if it's a hot sauce. Yorkshire puddings (frozen - I buy them but you could make them yourself and then freeze them) go into the oven last minute.

What I do do, is to sort out all the serving dishes/implements the day before and label them so there's no last minute scrabbling around to find a dish for the stuffing only to find it has been used for something else. We are a serving dishes on the table family rather than a dish up in the kitchen family. We are also lucky enough to have a separate dining room so the table gets laid and decorated at least the day before... It could be two days before. Cold sauces etc. get put on the table early on the day, covered.

Basically - I do as much as I can in advance so there is less work and stress on the day. If it can be done the day before, I do it the day before.

Meat will rest for 30/40 mins to allow space for other stuff. That's what I do at Xmas so applying the same principle tomorrow!
Might prep my table tonight!

You could peel everything today and leave in water.

If you were a relative of mine, you'd cook the meat today. Slice it when cold and then serve up with red hot gravy tomorrow.

She thinks no one knows.

@starfishmummy I used to dread Sunday dinner at my exMILs. It was always beef brisket cooked the day before, boiled potatoes, cauliflower chopped up with all its leaves and put on to cook at about 9am so it was green mush by dinnertime, and maybe some carrots. The beef was sliced thinly and served cold with hot (quite good) gravy and vegetables. She also made corned beef pasties which were disgusting. She made excellent scrambled eggs and her Welsh cakes were good, but everything else was disgusting.

Sorry - I digress....