Please post on here your tips for advance preparation for your Christmas meal.

[ChristmasTrolleyRage]

Now I obviously want you to all tell me I can cook all the vegetables tomorrow, out them in serving dishes and pop them on the table and they'll be fine and dandy and correct temperature for TheMeal.

But seriously, what do you prepare before so that the grown-ups can enjoy the day and the pressies without spending all sledging day in the kitchen.

Thanks everso.

I never understand the fuss about making christmas lunch. Surely it is just a slightly fancy roast dinner. Now I make those every week so once everything is in the oven, on the hob then it is easy.

The only think I do do is prep the veg the evening before and get turkey out of fridge before i go to bed.

i make the cranberry sauce xmas eve and peel all hte veg /spuds. i also make the stock for the gravy from the giblet things and make the stuffing . i do the bacon /sausage curls and leave in the fridge. i do all the rest on the - not much really

jamie's gravy. It's the bit I find most stressful, at the end when everything else is ready to go and the kids are hanging off me because they're starving - I made this last year and just chucked it in with the meat juices at the end...it was amazing and completely relieved the stress.

This year we're going to my cousin's, and this is one of my contributions. My mum asked me yesterday if I was making it again and then said she'd bring her own Bisto .

My stress-free Christmas dinner in 4 easy steps

1.Go to MIL's
2.Allow FIL to entertain the children
3.Enjoy pre-prandial sherry
4.Sit at dining room table when MIL rings the dinner bell

make cranberry sauce

Now I know why I am not stressed.

Order online shop of pre prepared everything.
Open jars, tins and open packets
Pop in oven, cook as necessary.

I like your style cece.

Maybe next year.

I have just peeled and par-boiled my roast potatoes. They are on baking trays cooling in the snow ready to go in the freezer. On The Day I will cook them from frozen. Avoids all that peeling and steamy pans.

Just made an ice cream bombe, to go alongside the xmas pud.

The xmas pud will be steamed in the slow cooker on xmas day.

On xmas eve I'll peel a few sprouts and set them to boil overnight, carrots and parsnips, prep the stuffing and chipolatas wrapped in bacon.

That really only leaves the gravy to make on the hoof - I might buy some fresh turkey stock to make that easier - just slosh it around in the roasting tin with a few secret ingredients.

Have bought bits and pieces - cranberry sauce, brandy butter, custard.

chippy, we do the same with our roasties and they are brilliant (much better frozen than fresh).

After years of being a right twit and cooking all Xmas morning while everyone else got pissed/enjoyed the kids' toys I now do the following:
ham cooked xmas eve & veg prepped, festive table cloth put on; on the day take out frozen ready made dessert from freezer to defrost, shove ready stuffed & boned turkey breast (from local butcher) in oven, set table, play with kids for 2 hrs then put frozen roast spuds in oven along with veg to roast, 30 mins later boil a few sprouts for few who want them, boil kettle for ready made gravy, rope everyone in to help serve. Sit down and enjoy - I learned the hard way that potatoes roasted in goose fat, home made gingerbread stuffing etc are all very well but really a waste of time with small kids who only really want to be with you .

I have had to buy veg today.

How do I prepare it so I can freeze it ready for Christmas day?

Chippin. How do I do the spuds?

Peel spuds. Bring to boil in pan of water then drain. Spread onto baking sheets to cool. Open freeze (ie on the baking trays - this stops them sticking together). Once frozen they can be stored in plastic bags.

To cook: heat oil/goose fat in the roasting tin, then chuck in the frozen spuds and roast as normal

Thankyou.

Roughly how long do you reckon to cook for?

I think the challenge is that most of us don't do a roast dinner with ALL the trimmings, a starter and a dessert normally.

I always try to do starters and dessert in advance so that on the day I have very little to do for those. I also get DH to do all the tidying up, table setting etc either the night before or early in the morning so it's done and out the way.

The first stage - literally let the pan come to the boil and witch off.
The roasting - about 40-50 minutes in a hot oven.

Don't bother with starters here. Might have some nibbles out, smoked salmon, pistachios etc. to go with pre-lunch drinks.

Accompaniments to cooking Christmas dinner:

8am - Bucksfizz
9am - Sherry
10am - G&T
11am - Champagne
12pm - White Wine
1pm - Eat

i find this eases the stress...

Bottoms up!

Loook I know this is a bit basic, but when you prep the veg the night before, what do you do with it? Leave it in a pan of water?

1. No starter. Enough of everything else to not need one. If you do want "something" get someone else to open some nibbles and make some drinks before dinner.

1. Write a timetable - include times to put oven on, put things in and take things out. Start with the time you want to eat and work backwards. Include details such as eg 12.00 put tray with fat into oven to heat up, 12.15 add potatos for roasting. It's so much easier to relax a bit when you've got it all written out to help keep you straight, and it highlights any "busy" bits and lulls so you know when you can fit in that sherry/gin/glass of fizz.

1. Prepare veg the night before.

1. Make bread sauce and/or cranberry sauce the day before.

1. Set the table early, or delegate.

1. Have pudding that is either cold and prepared the day before, or earlier, or that gets cooked as and when you need it. Christmas puddings can usually be microwaved in 10 - 15 mins even for a big one, and tbh people often appreciate that breathing space between courses.

franke - I would leave spuds in water, but I put other veg in sealed food bags in the fridge.

Chippy - how do you steam your pudding in the slow cooker?

Put the pudding bowl on an upturned saucer. Pour boiling water in about halfway up the pud (which obviously has a lid or foil covering)/ Put lid on cooker. Go away and forget about it. Think mine was in for about 4-5 hours last year.

Fab thanks chippy, that will save having to keep checking of the water has boiled away (which it normally has )

Thanks Jammy

Write a timetable. Prepare veg, stuffing and bread sauce the day before (then keep in fridge). I don't bother with a starter and I microwave or steam a Christmas pudding for dessert.