Can ayone answer any of these basic food related questions?

[Alarmbellsring]

I am need of help in preparing for christmas, I have a few questions and would be very grateful for the answers!

1. Can I make Nigellas ham in coke on Christmas eve and eat it on boxing day, as the main part of the buffet or will it have dried out?

1. Can I make the mash for boxing day on Christmas eve and freeze it? If so, how should I reheat it?

1. I want to make Delias red cabbage for boxing day, can I make this on christmas eve and keep it in the fridge and how do I reheat it?

1. If I make these cheese twists how I defrost/reheat them?

1. How long should I steam Delias christmas pudding, that I have made, for on Christmas day?

The red cabbage could just be warmed in the oven I think

1. You deffo can. It will prob be eve nicer the next day.
2. You can, but I wouldn't. Mash is so much nicer when fresh.
3. You can. Again, the flavours will probably all have mingled and it'll be nicer the next day.

4 & 5 - no idea!

1. It will be fine - wrap it in some foil.

1. Wouldn't bother to freeze it. Store it in an ovenproof dish with a lid in the fridge and warm it quite slowly in the oven. Serve straight from dish.

1. No probs - either do as above with ovenproof dish, or decant into saucepan and reheat slowly and gently with a lid on.

1. If I make these cheese twists how I defrost/reheat them? No idea

1. I think the recipe says 3 hours. Sometimes I give mine a quick microwave blast as well.

1. Yes, will be lovely
2. I would make fresh
3. I would reheat on the hob with a little liquid added.
4. Will they not go soft if you freeze them? When I freeze sausage rolls it's before baking so the pastry is crunchy.
5. Not a clue, sorry.

1. Yes, I should think so. Just keep it well wrapped in cling film. 'Tis delish!

1. I agree with MrsMattie - I'd make it fresh. You could cook the potatoes earlier in the day, keep the lid on the pan, and then just reheat gently on the hob and mash when you are ready to eat.

1. Def make it in advance, it gets nicer every day. Just reheat gently in the oven but keep an eye on it so that it doesn't start to burn/dry out.

1. Not sure, sorry.

1. It says 2 hours 15 mins here.

With the red cabbage, it is indeed even better when reheated, but if you add just a splash of white wine vinegar when you take it off the heat and stir, this will restore the nice bright fuchsia colour (it will have turned a duller bluish-purple after cooking and cooling).

100 year-old German tip from my late Oma!

Fabulous, thank you everyone - I love MN

Great tip Awesome!