Christmas food prep but not the big day!

[Swifey40]

We have people staying with us for nearly two weeks at Christmas, bit not the same people! So, some come for just one night, and some come for three etc. We like to go on long walks, go to a museum, down to the beach etc, so I prep lots of meals and freeze them so I don't spend all my time in the kitchen not enjoying all the festivities.
My list from last year is:-
Pork and cider casserole
Venison casserole (Delia one I think)
Slow roasted lamb
A chilli (we sometimes have this outside with a big fire)
Lots of mini sausage rolls, Palmer's, cheese biscuits and mince pies

Do you have any go to recipes that can go in the freezer, savoury and/or sweet so I can get nicely organised?
Tia

I'd do a shepherd's pie.

This thread makes me so happy! So many great ideas. You can cook and then freeze brisket which makes for a great dinner - serve with bread and salad

I've just put ingredients for Carrot&Coriander soup on my list - some to eat now , some to freeze

Delia Smith's chicken pie is pretty easy and is nice both hot and cold.

The Hairy Bikers' sausage casserole is nice and reheats well.

Awesome thread and some ideas to steal! Due #2 end of Nov so whilst I wont be hosting this year will be good to have yummy meals in the freezer for a quick defrost.

We got a random slow cooker book that has a really nice chicken and mushroom stew in it. Minimum prep and really tasty. I would potentially add that to your list! We have it with rice.

@7ofNine caramel sauce I add a bit of vanilla to it as well.

The chocolate sauce is just good dark chocolate, cream and a splash of brandy (or whatever is handy). Just enough to give it a bit of body but not enough that it tastes alcoholic. Sometimes I make a sweeter version putting half good choc and half cheaper milk choc in, or a choc orange version using terrys (without the brandy as that one is for the dc)
I couldn’t give you quantities though as I just eyeball it. Sorry, that’s really not remotely helpful.

I start filling my freezer for Christmas early in November as we are prone to drop in guests, and it’s hard to plan properly. But the nice thing is that if we don’t do as much entertaining there’s lots of yummy dinners to see us through January.

Nice easy crowd pleaser is pulled pork in the slow cooker. Literally joint of pork in the slow cooker, pour a bottle or can of cider over it and that's it
Cook on low for 6 hours. Then serve with brioche rolls, salad and anything else you fancy.
So easy, it all just pulls apart with a fork when cooked. You can do it the day before and keep it in the fridge for the next day.

Thank you barbararara

Happy Christmas
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Brilliant thread!

Last time I had a crowd I did Lamb Schwarma!

Totally amazing and you can marinade the lamb then freeze OR if you use boneless leg which is nice and fatty you could even cook it and then freeze so you just need to defrost, warm and slice.

I serve it with flat breads, beef tomatoes, tzatiki, red onions and cucumber.

I also do small roast potatoes again I pre cook these until almost done and then just reheat for 20 mins when people arrive. Plenty of oil so they don't dry out. Also jewelled couscous.

I've started using disposable foil baking trays when we have large groups as it makes for such less washing up.

I recycle a lot mainly during the year

The recipe I use is this one []https://www.recipetineats.com/slow-cooked-lamb-shawarma/]]

Over Easter I did the roast potatoes in advance and froze them.
Recipe said par boil 7 minutes (or something) but they didn't have the nice fluffy edges so even though I cooled and shook them , they were very smooth so not nice and crunchy when cooked .

IIRC , I had potatoes but they wouldn;t have lasted till the Sinday so that was main reason for pre-freezing .

I do lasagne in Pyrex or Lock&Lock oven proof glass with plastic lids .
Freezer - defrost- into the oven.

Hugh's soy and ginger beef is nice, I always make it with brisket because it's what we tend to have but I suspect it would be even better with shin as per the recipe.

www.bbcgoodfood.com/recipes/beef-massaman-curry

The massaman recipe above is great too, we've done with chicken too.

For desserts, Nigella's (or similar) clementine cake has the advantage of being gluten and dairy free should you have any visitors with allergies. It's delicious.

I agree with all who said lasagne. Also, leeks and sliced potatoes in a mustardy cheese sauce is nice baked in the oven and served with green salad. Bacon goes especially well in it.

Finally, not freezable I don't think but have you tried oven baked risotto? It might be easier than regular risotto with a crowd.

So pleased this thread has so many amazing ideas!! Thanks everyone, it's making me very happy! And hungry!!

I've just remembered something else that I make and slice and freeze is brown soda bread with cranberries and/or raisins and cinnamon. It's absolutely delicious for toast in the mornings and the smell is amazing.

Everytime I cook a roast I alway make extra Yorkshires and stick them in the freezer, they just need warming though for a couple of minutes in the oven and are a fab side for most dishes!

Also, does anyone know how I can print this off?

Another shout out for really good HM lasagna. Green salad and garlic bread on the side and you’re sorted.

Curries - could do a couple of large batches of different favourites over the autumn, freeze in portions good for your normal meals, but allows you to take out, say 2x3person Rogan Josh and 2x3person Butter Chicken and 2x3person Prawn tikka masala or veggie curry etc to make what looks like a massive curry feast but has been little effort at Christmas. The effort is to reheat (in the oven is fine) sauces and make fresh rice. Can also freeze HM naans, for serious “hostess with the mostest” points. But that way also allows you to scale up easily if plans change and you need to feed more. Or there’s a veggie unexpectedly etc.

Hearty winter stews generally freeze well - chicken chasseur, beef and Guinness stew, venison stew, daube of beef, Moroccan lamb tagine etc. And you can make some lovely rich versions of these, which are great for entertaining.

And add a few bags of M&S pastries to your freezer as well, for breakfasts. Or roll of jus rol croissants or pain au chocolat (if you would use 6 in a sitting - the M&S bags you can take out exactly what you need in a morning). And part baked breads are great too - French stick rolls, crusty round bap rolls, ciabatta etc - for breakfasts and lunches especially.

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Had to check....yes, it is June! Thought I must've slept for 6 months!

Sorry 1 more
I like to prep Mediterranean veggies ahead of time and freeze - sometimes before and sometimes after roasting. Just dice chunks of veg (peppers, red onions, tomatoes, courgette, aubergine, whole garlic cloves, etc - mix of what you like) into the same sized chunks, season with salt, peppers, dried herbs (mixed, or things like thyme, rosemary or oregano work well), a dash of balsamic vinegar if you have it and some olive oil.
Can be a side dish, the base in a tray under roasted chicken joints or lamb chops or lamb knuckles/shanks. Or the main dish for a veggie night. They go well with roasted potatoes, pasta or couscous as your carb.

Leftovers are great mixed with plain tomato sauce and pasta, and maybe bacon lardons (diced leftover Christmas ham?), good sauces cut into chunks or prawns added in for some meat. So very versatile to have int he freezer.

Root veg can also be prepped ahead and frozen for roasting.

It’s the Christmas board hallamoo where people think about it in peace all year long!! 😀

This recipe by the Hairy Bikers for beef and apple tagine is really delicious and it freezes like a dream. We serve it with cous cous, yogurt and chilli flakes/fresh coriander. It is a hit with everyone.

I do the veg part of this www.bbcgoodfood.com/recipes/sausage-roasted-veg-puy-lentil-one-pot with lots of root veg ( mainly beetroot tbh) and store it in freezer bags then you can just cook the sausages and stir through with a packet of puy lentils when you are ready. It’s ecconomical from a freezer space and container POV. I also make batches of fish pie and add fresh gnocchi to the top when I’m ready to reheat

Just thought of another, we make what is essentially shakshuka sauce, with added chopped chorizo and it freezes well. Just defrost, heat, add fresh herbs and eggs (we freeze with herbs in and it's fine but they lose their vibrant colour) and would work well with part baked bread - good for a day when you've not been near the supermarket for fresh ingredients for a while maybe?