I have a BIG list of food that I am thinking of cooking for christmas dinner, I need your help in trimming it

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I would think about:

• what pans do I need to make these things? - no duplication wanted.

• Where do I make them? - on hob, in oven, have I got enough space?

• Contrast of colours, textures, flavours.

• possibility of preparing beforehand, and reheating or finishing off at the last moment.

Personally, I would have lamb with red cabbage, potatoes in goose fat and maybe sprouts.

Keep it simple - you're going to have so much food anyway!

You can use some of the other accompaniments for other meals around Christmas time.

I would forget the peas and do sweet potatoes or parsnips not both

agree with compo

Oh yum,can I come? Cook the lot!!!!!!!!!

there's an awful lot of bacon in there.

I would aim to keep it simple, what do people most like to eat, how much space do you have in the oven/on the hob.

No sweet potatoes - imo they're not Christmassy! You could roast some carrots with the parsnips for colour.
Red cabbage can be made in advance and then warmed through, potatoes and sauages can go in a huge tray with the lamb, sprouts and peas are easy (not convinced you need peas unless you have DC that love them).

Use disposable roasting trays to make life very easy.

we will have turkey, stuffing, roast potatoes, sprouts and carrots. Bread sauce, cranberry sauce and gravy (all bought not made!!)

dh willpossibly want sausages wrapped in abcon but imo it is ott

sorry to be a killjoy but disposable baking trays not eco friendly!!

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would say that they are quite sweet? How about something more savoury or lemony? Shrewsbury sauce is already very sweet so I would be looking at reducing sweetness in the veg to create contrast?

Much

can i ask how you do the sprouts with bacon and chestnuts? sounds lovely...

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do you cooke the sprouts first or stir fry them? thank you!

that'll be cook...

I'd leave out sweet potato and red cabbage.

Also leave out the honey on the parnsips. Peas, sauce etc are already sweet as are parnsips.

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that'll be on my menu...thank you!

A comment if i may onyour sprouts with chestnuts and bacon...

I started doing that one year, then progressed to sprouts with walnuts, bacon and garlic.

Then changed it to sprouts with pine nuts, bacon and garlic (much preferred by all).

Now we have sprouts and we have "toppings" (ie the pinenuts/bacon/garlic mix go separate). This was mainly done because my Uncle does not like sprouts but loved the mix!

I'd ditch the sausages in bacon.

i am drooling..over sprouts! Eh?!