Roast for 18, prep ahead

[Tinytortilla]

Sunday we are having a big family get together. I’ve not had so many of us over for a roast before so trying to get ahead, what can I make ahead that won’t go yuck?

Im definitely going to make Yorkers, stuffing, cauli cheese on Friday.

will peeled carrots, potatoes etc be ok in water from Saturday? What about brussel sprouts shredded in a food bag?

Cooking for 18?take shortcuts. Aunt Bessie is your friend.

I would cook the meat and carve it and then warm it up in a big pan with the gravy.

Roast potatoes are all the better for being parboiled and chilled a day before - cold spud into hot fat=crispier.

You can do braised red cabbage ages ahead and freeze - reheat in microwave and it's fine.

In this weather, root veg in water will be fine overnight.
If you’re doing mash as well as roasties, this can be made ahead and frozen, then defrosted and nuked on the day. Ditto gravy.
The microwave is your friend for green veg (peas cabbage etc) as can be done in a couple of mins while you (and hopefully your support team) plate everything else up.
Support team also on table setting & washing up duties too - as you’ll be too busy for the first and enjoying a well-earned sit down for the second!

@RedToothBrush HAHAHA!!! I came in here to say exactly what you've just posted! Bring on the Aunt Bessie's all day long - there are puddings too...!

Cook meat earlier that day, slice, put in a tray firmly wrapped with foil and reheat briefly

potoatoes as above - par cook 50% the day before and roast. Continue to cook the remainder, mash, be liberal with milk and butter so not too dry, spread into a ceramic dish and cover with foil and reheat in oven with meat.

use frozen cauli cheese - it can go in the oven with the above

use frozen yorkshires and they can go in for literally minutes while the above are just out of the oven (home made are better, and if you really prefer make a batch of these earlier, lift out of their trays earlier, briefly warm as above)

don't try to put the food on the table - put it on the side and get people to serve themselves. Warm
plates and warm gravy.

good luck!

When I am cooking a big roast meal I chop all of my vegetables a day or two ahead. If it’s a really big meal, like cooking for 18, I also measure out dry and wet ingredients in advance and just label everything really well. That way I can just cook like a tv chef with a million little pre-measured bowls and toss things in.

Yorkshire puddings are my thing, if I brought out aunt Bessie’s I think my family would be concerned about my state of mind!!

But also it’s our ‘practice’ for Christmas with new stuffing recipe, different cut of meat, recipe for sprouts etc so I think I need to do it properly just try and get ahead as much as possible!

When doing a roast for a big group I always peel potatoes and leave them in water overnight. But as a PP has said here, I've seen a few suggestions recently that doing the par boil thing and then just cooking from there is even better so might try that myself next time.

All other veg can absolutely be peeled, chopped and stuck back in the fridge.

You could make gravy ahead but with such a big roast, it will need to rest so really you have plenty of time to make it on the day.

yy to cauliflower cheese the day before.

Set the table the night before.

You can make Yorkshire pudding in advance and freeze. Then just reheat on the day. Also par bake and open freeze roasties.
I put everything on two food warmers from Aldi, on the island and let everyone serve them selves.