Easy meal plan
1-4 WEEKS BEFORE
For the potatoes Boil, coat and freeze.
For the sauces Make and freeze the stock for the gravy and the cranberry and bread sauce mixes.
THE DAY BEFORE
For the crostini Toast the ciabatta.
For the turkey Make the butter and prepare the turkey; cook and carve if making ahead.
For the veggie tart Roast the veg and assemble.
For the sides Prepare the pigs in blankets. Trim and slice the sprouts, make the butter and toast the hazelnuts. Defrost the sauces.
For the pudding Make the meringues and prepare the chocolate cream, cherries and syrup.
CHRISTMAS DAY
4-5 hrs before If cooking the turkey on the day, heat the oven to 160C Fan/Gas 4. Cook, then rest covered in foil until ready to serve.
1 hr 30 mins before Heat the oven to 200C Fan/ Gas 7. Cook the veggie tart. Heat the oil for the potatoes. Finish the gravy.
1 hr before Cook the potatoes (from frozen).
30 mins before Reduce the oven to 180C Fan/Gas 6. Cook the sprouts and pigs in blankets. Reheat the turkey (if cooked the day before). Assemble and serve the crostini. Assemble the pudding.
15 mins before: Warm the gravy. Finish the bread and cranberry sauces, and the sprouts with the butter. Briefly warm the tart in the oven. Carve the turkey, if cooking on the day.
The menu
TO START
✱ Prosciutto, fig and mozzarella crostini
THE MAIN
✱ Citrus and bay roast turkey
✱ Red onion and beetroot tart
ON THE SIDE
