To start - a big glass of water whilst I get the turkey out of the fridge and put fires and twinkle lights on. I’m first up nowadays by at least a hour so I’ll have a half piece of toast with butter and rose petal jam with Christmas blend coffee and carols playing. Is lovely.
From the breakfast picnic spread - a cranberry orange muffin warm out of the oven with my second cup of coffee and a small dish of Christmas fruit salad (a mixture of tinned fruit in syrup). Then an elfed egg, three or four blinis overloaded with cream cheese, assorted smoked fish, blob of crème fraiche and topped with caviar. With a couple of mimosas/Buck’s Fizzes. By this point I should have reached the chocolate orange in my stocking so a couple of segments and a chocolate coin or two. I’ll have another glass of water after I’ve cleared away the breakfast things and a cup of tea late morning.
Around midday I’ll nibble on cashew’s whilst putting out the bowls of mixed nuts before a Virgin Mary, 1 or 2 devil’s on horseback and a mini sticky chipolata. I’ll have another glass of water before the next course a couple of hours later.
From the canapé selection - a cube of melon wrapped in Parma ham, rum infused grilled grapefruit segments and a mini prawn cocktail with a flute of champagne.
A bit later the big roast - I’ll have a slice of turkey, a sage onion stuffing ball, a tiny serving of chefs stuffing surprise, a Yorkshire pudding, couple of roast potatoes, roast parsnips, a boiled new potato, lots of overdone sprouts, swede and carrot mash, buttered chantenay carrots, tipsy cranberry sauce and gravy with a glass of white wine.
During intermission and table games I’ll have a glass of fizzy water or two.
Then it’s a small portion of flaming Christmas pudding with iced rum sauce and a smidgen of brandy butter. It was champagne butter last year and I still wasn’t keen but do like to try. I have a half glass of dessert wine.
Next is a cup of tea or coffee with petit fours which I’m too full for really but usually manage one.
I may or may not have a snowball to drink at some point before the next course which is a few hours away. Or a cup of tea. Or both.
In the evening I’ll choose some cheese from the board with chutney and relish on oat cakes, dried apple slices or plain Pringle type crisps and some candied nuts. The Christmas cake is cut and I’ll have a sliver with a bit of cheddar. A couple of cubes of Turkish delight to end with. I’ll have a glass of port or maybe sherry.
Way after 8 it’s time for the array of chocolate mints and I’ll have a liqueur coffee with a couple of my favourites.
I may have a flute of champagne and I’ll definitely have another fizzy water.
I finish with a nip of green chartreuse in flat champagne if there’s any left with a cherry in or over ice if not.