We prep on Christmas Eve and boil a big gammon with mustard, brown sugar and cloves, and have slices of that for supper with freshly baked bread. We eat the ginger bread house on Christmas Eve.
Breakfast is French toast made with doorsteps of brioche, with nutmeg, cinnamon, mixed spice and vanilla. Lots of crispy bacon and maple syrup.
For lunch I don’t bother with a starter anymore but just go straight to the main event.
We have turkey and stuffing.
Maple and brown sugar baked gammon studded with cloves.
Roast potatoes, and gratin dauphinois. Baked asparagus wrapped in Parma ham. Carrot and swede mash.
Brussels sprouts.
Other veg by request
Gravy
Dessert will depend on who we’re hosting but will be a choice of trifle, chocolate biscuit pudding, cake, pavlova, or Christmas pudding, with some combination of ice cream, cream or custard.
Once the dishwasher is on, I’m off duty (and probably reclining at a 45 degree angle across an armchair) so any further meals that day are left overs and sandwiches and quality street.
Boxing Day breakfast is left over selection boxes, quality street and stray chocolate coins. Toasted stuffing sandwiches and reheated left overs for lunch and dinner. Cheese board for snacks. A helping of any of the desserts is also considered a reasonable meal. As long as mum doesn’t have to make it or think about it!
By the 27th I’ve recovered from the exertions of Christmas and can manage bubble and squeak or to blitz some veg into soup and warm up bread rolls. By now the stuffing has run out and we’re reduced to plain turkey sandwiches.
Usually by the 29th, or the 30th at the latest, the dc are in armed revolt and normal mealtimes with varied menus resume.