If you’re cooking the Christmas dinner this year why not give yourself the best present of all, an easy time! It’s just one day, it’s not really that much more effort than an ordinary roast dinner, and it is ok to cheat if it’ll make the cook calmer and happier. Anyone that doesn’t like it can make the Christmas dinner next year!
Sit down and plan what you’re actually going to cook and what people will eat (there’s really no point in preparing a pound of sprouts if only one person eats them!).
Know how much you can get in your oven! Will two types of meat, roast potatoes, stuffing and yorkshire puddings fit in your oven all at the same time? No? Make some stuff in advance or consider using a slow cooker – lamb shoulder, pork shoulder, and whole chickens taste great done in the slow cooker and you can cook the carrots and swede in with them too instead of boiling them. If you have an ActiFry consider doing your roast vegetables/potatoes in that.
Start making stuff now, all that really needs to be cooked on the day is the meat, the stuffing, the roast potatoes (you can reheat them but they are best the first time around), and the gravy. The freezer is your new bestfriend. Start cooking the side dishes, do one a night and freeze them until the big day. The advantage of this is you can hit the supermarkets now while they’re quieter without having to worry about it going off before the big day. Mashed vegetables and yorkshire puddings are fine reheated and it saves hob and oven space on the day.
Cheat! Iceland frozen mash is great. You do it in the microwave, all you need to do is add a bit more milk to loosen it up a bit, or you could use butter or cream to make it extra special. You can get practically everything prepared now, you just need to make sure you’re oven is big enough to fit all the containers!
Drink! Something alcoholic always aids the cooking experience.
Here are some recipes for the basics but you can also check out my Christmas Category or use the search bar at the side for other recipes.